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

Active Publication Date: 2015-12-16
WENGYUAN GUANGYE QINGYI FOOD TECH
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional value of traditional jelly is low, and nat

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0027] Example 1

[0028] The memory-improving jelly provided in this embodiment is composed of the following components by mass: carrageenan 0.01, konjac flour 0.9, gellan gum 0.001, white granulated sugar 25, sucralose 0.001, citric acid 0.01, adjuvant full fat Milk 10, memory-improving substance phosphatidylserine 0.15, the rest is water, and the sum of the mass percentages of the above components is 100%.

[0029] The jelly with improved memory is prepared by the following method:

[0030] (1) According to the above dosage relationship, take the memory-improving substance phosphatidylserine and adjuvant whole milk and mix them, and use a shearing emulsifier to disperse evenly to obtain a premix;

[0031] (2) Take the carrageenan, konjac flour, gellan gum, white granulated sugar, sucralose and water according to the above-mentioned dosage relationship. After mixing, heat to completely dissolve while stirring, keep boiling for 8 minutes, and put the boiled jelly liquid Filter and c...

Example Embodiment

[0035] Example 2

[0036] The jelly with improved memory provided in this embodiment is composed of the following components by mass: carrageenan 1, konjac flour 0.01, gellan gum 0.05, sucralose 0.09, citric acid 0.5, auxiliary sucrose fatty acid ester 0.01, Memory-improving substance phosphatidylserine 1, the rest is water, and the sum of the mass percentages of the above components is 100%.

[0037] The jelly with improved memory is prepared by the following method:

[0038] (1) According to the above-mentioned dosage relationship, mix the memory-improving substance phosphatidylserine with the auxiliary sucrose fatty acid ester, add 50mL of 50℃ hot water and disperse with a shear emulsifier to obtain a premix;

[0039] (2) Take the carrageenan, konjac flour, gellan gum, white granulated sugar, sucralose and water according to the above-mentioned dosage relationship. After mixing, heat to completely dissolve while stirring, keep boiling for 15 minutes, and put the cooked jelly liqui...

Example Embodiment

[0043] Example 3

[0044] The jelly with improved memory provided in this embodiment is composed of the following components by mass: carrageenan 0.01, konjac flour 1, gellan gum 0.012, white granulated sugar 8, citric acid 0.16, auxiliary sucrose fatty acid ester 0.5, mono Glyceryl stearate 0.1, memory-improving substances phosphatidylserine 5, DHA5, and other components are water, and the sum of the mass percentages of the above components is 100%.

[0045] The jelly with improved memory is prepared by the following method:

[0046] (1) According to the above dosage relationship, take the memory-improving substances phosphatidylserine, DHA and the auxiliary sucrose fatty acid esters and glyceryl monostearate and mix them, add 55mL of 50℃ hot water and disperse with a shear emulsifier to obtain a premix;

[0047] (2) Take the carrageenan, konjac flour, gellan gum, white granulated sugar, sucralose and water according to the above-mentioned dosage. After mixing, heat to completely di...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses jelly capable of improving memory. The jelly consists of the following components in parts by weight: 0.01-1 part of carrageenin, 0.01-1 part of konjaku flour, 0.01-1 part of gellan gum, 0-30 parts of white granulated sugar, 0-0.1 part of sucralose, 0.01-0.5 part of citric acid, 0.001-10 parts of an addition agent, 0.001-10 parts of substances for improving memory, and the balance being water, wherein the total of the percentage by weight of the components is 100%. According to the jelly disclosed by the invention, the substances for improving the memory are added, so that on the basis that the original mouth feel of the jelly is maintained, the jelly has the health care functions of improving the memory, complementing cerebral nutrition, alleviating weariness, improving cerebral functions and the like. The invention further discloses a preparation method of the jelly.

Description

technical field [0001] The invention belongs to the technical field of jelly, and in particular relates to a jelly with improved memory and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life, the change of diet structure, the increase of age level, and the increase of mental pressure, people's memory declines to varying degrees, and more and more people are troubled by memory loss. [0003] In addition to obtaining memory-improving substances in the daily diet, it is the trend to supplement a certain amount of memory-improving substances every day. There are many health care products related to improving memory on the market, but they are expensive and the consumption group is narrow, mostly middle-aged and elderly people. [0004] Jelly is a delicious food made of water, colloid and food additives as the main raw materials, and is made through multiple processes such as boiling glue, blending, filling, sterilizing, and coo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/06A23L1/30A23L21/10
CPCA23V2002/00A23V2200/30A23V2250/5036A23V2250/502A23V2250/032
Inventor 黄娜丽蒋启国崔炳群
Owner WENGYUAN GUANGYE QINGYI FOOD TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap