Jelly containing soybean peptides and preparation method of jelly
A soybean peptide and jelly technology, applied in food preparation, function of food ingredients, protein-containing food ingredients, etc., can solve problems such as limited nutritional value, and achieve the effect of promoting mineral absorption, crystal clear appearance, and promoting fat metabolism
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Embodiment 1
[0014] 1) Add an appropriate amount of water to the jelly powder to fully dissolve;
[0015] 2) Mix pectin and carrageenan in proportion, add an appropriate amount of water to soak for 10 minutes, fully expand, and boil for 3 minutes;
[0016] 3) When the temperature of the glue solution drops to 70°C, add jelly powder solution and soybean peptide to replenish water, heat and mix evenly, fill and sterilize to obtain the finished product.
[0017] Example 2
Embodiment 2
[0019] 1) Add an appropriate amount of water to the jelly powder to fully dissolve;
[0020] 2) Mix pectin and carrageenan in proportion, add an appropriate amount of water to soak for 10 minutes, fully expand, and boil for 3 minutes;
[0021] 3) When the temperature of the glue solution drops to 70°C, add jelly powder solution and soybean peptide to replenish water, heat and mix evenly, fill and sterilize to obtain the finished product.
[0022] Example 3
Embodiment 3
[0024] 1) Add an appropriate amount of water to the jelly powder to fully dissolve;
[0025] 2) Mix pectin and carrageenan in proportion, add an appropriate amount of water to soak for 10 minutes, fully expand, and boil for 3 minutes;
[0026] 3) When the temperature of the glue solution drops to 70°C, add jelly powder solution and soybean peptide to replenish water, heat and mix evenly, fill and sterilize to obtain the finished product.
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