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

Inactive Publication Date: 2015-10-07
NANJING ZELANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are mainly fruit jelly and pulp jelly, which have very limited nutritional value and can only satisfy people's taste enjoyment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to jelly containing soybean peptides and a preparation method of the jelly. The jelly is prepared from the following raw materials in percentage by weight: 2-8% of soybean peptides, 1-10% of jelly powder, 2-3% of pectin, 1-2% of carrageenin and the balance of water. The jelly has the physiological regulation effects of reducing blood fat, reducing cholesterol, reducing blood pressure, promoting absorption of mineral substances, promoting fat metabolism and the like.

Description

technical field [0001] The invention relates to a jelly containing soybean peptide and a preparation method thereof, belonging to the field of food processing. Background technique [0002] The jelly has crystal appearance, bright color and soft taste. There are mainly fruit jelly and pulp jelly, which have very limited nutritional value and can only satisfy the enjoyment of people's taste. Developing delicious and delicious jelly with certain health care function is the direction of future jelly development. [0003] Soybean peptide is a low molecular weight peptide containing 3-6 amino acids obtained by hydrolyzing soybean protein. Some soybean peptides are not hydrolyzed in the human digestive tract, can be directly absorbed and utilized by the human body, and have the effect of regulating the physiological functions of the human body. Soybean peptide has good solubility, stability, etc., easy absorption, low allergenicity, can reduce blood lipids, cholesterol and bloo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/072A23L1/29A23L1/305A23L21/18A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/326A23V2200/3262A23V2250/5036A23V2250/5072A23V2250/5488A23V2250/55
Inventor 苏刘花
Owner NANJING ZELANG AGRI DEV
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