Jelly capable of improving memory and preparation method of jelly
A technology to improve memory and memory, applied in food preparation, function of food ingredients, food science, etc., can solve the problem of low nutritional value, achieve the effects of supplementing brain nutrition, improving memory, and relieving fatigue
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0028] The memory-improving jelly provided in this example is composed of the following components by mass: 0.01 carrageenan, 0.9 konjac flour, 0.001 gellan gum, 25 white granulated sugar, 0.001 sucralose, 0.01 citric acid, and full-fat additives Milk 10, memory-improving substance phosphatidylserine 0.15, and water as the rest, the sum of the mass percentages of the above-mentioned components is 100%.
[0029] The memory-improving jelly is prepared by the following method:
[0030] (1) According to the above dosage relationship, take the memory-improving substance phosphatidylserine and mix it with whole milk as an auxiliary agent, and disperse evenly with a shear emulsifier to obtain a premix;
[0031] (2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 8 minutes, and put the cooked jelly liquid Filter and cool t...
Embodiment 2
[0036] The memory-improving jelly provided in this example is composed of the following components in parts by mass: 1 carrageenan, 0.01 konjac flour, 0.05 gellan gum, 0.09 sucralose, 0.5 citric acid, 0.01 sucrose fatty acid ester, Memory-improving substance phosphatidylserine 1. The remaining components are water, and the sum of the mass percentages of the above-mentioned components is 100%.
[0037] The memory-improving jelly is prepared by the following method:
[0038] (1) According to the above dosage relationship, take the memory-improving substance phosphatidylserine and mix it with the auxiliary agent sucrose fatty acid ester, add 50mL of 50℃ hot water and disperse it with a shear emulsifier to obtain a premix;
[0039] (2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 15 minutes, and put the cooked jelly ...
Embodiment 3
[0044] The memory-improving jelly provided in this example is composed of the following components by mass: 0.01 carrageenan, 1 konjac flour, 0.012 gellan gum, 8 white sugar, 0.16 citric acid, 0.5 sucrose fatty acid ester, 0.5 mono Glyceryl stearate 0.1, memory-improving substances phosphatidylserine 5, DHA5, and the rest are water, and the sum of the mass percentages of the above-mentioned components is 100%.
[0045] The memory-improving jelly is prepared by the following method:
[0046] (1) According to the above dosage relationship, mix the memory-improving substances phosphatidylserine and DHA with additives sucrose fatty acid ester and glyceryl monostearate, add 55mL of 50℃ hot water and disperse with a shear emulsifier to obtain a premix;
[0047](2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 10 minutes...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com