Flavor jelly and processing method thereof

A flavor and jelly technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of difficult to adapt to consumer needs, single taste, poor nutritional value, etc., to achieve novel taste, improve immunity, improve health effects

Inactive Publication Date: 2016-01-13
ANHUI BAIYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, there have been various kinds of jelly in the market, but all jelly formulas on the market only contain colloid, white sugar, glucose, spices, pigments and other ingredients, which have a single taste and poor nutritional value, making it difficult to adapt to the needs of consumers. need

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A flavored jelly made from the following components in parts by weight: 800 parts of water, 80 parts of fructose syrup, 40 parts of flavor powder, 5 parts of jelly powder, 0.4 part of citric acid, 150 parts of white sugar, and 0.5 parts of flavoring agent 0.1 part of selenium yeast powder, 0.2 part of potassium sorbate, 2.5 parts of Gorgon fruit powder, 0.4 part of corn peptide, 0.2 part of Sanqi ginseng extract, 0.2 part of clove extract, 0.2 part of Codonopsis pilosula extract;

[0024] The preparation method of above-mentioned jelly is as follows:

[0025] (1) Put a certain amount of water into the sugar pot according to the proportion of the above formula and start steam heating. When the temperature rises to 70-90°C, put in the dried flavor powder, gorgon powder, jelly powder and white sugar that have been weighed in advance. Mixture, dissolving time is 15min, then add fructose syrup, heat and stir to dissolve, boil for 20min under steam pressure of 0.1-0.4Mpa, boi...

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PUM

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Abstract

A flavor jelly is characterized by being prepared from the following components in parts by weight: 800 parts of water, 80 parts of fructose-glucose syrup, 40 parts of a flavor powder, 5 parts of a jelly powder, 0.4 part of citric acid, 150 parts of white granulated sugar, 0.5 part of a flavoring agent, 0.1 part of a selenium yeast powder, 0.2 part of potassium sorbate, 2.5 parts of a semen euryales powder, 0.4 part of corn peptide, 0.2 part of a panax notoginseng extract, 0.2 part of a clove extract, and 0.2 part of a codonopsis pilosula extract. A traditional formula is changed, the flavor powder prepared from various ingredients is added, and efficacies of preventing aging, enhancing immunity, reducing blood pressure, reducing blood lipid and the like can be played, and the product is rich in taste and fantastic in mouthfeel; besides ensuring the original flavor, the product is allowed to be more nutritious; while conforming to the modern consumer taste demand, the flavor jelly is more beneficial for people to absorb nutrition, and improves the health care effect.

Description

technical field [0001] The invention relates to the technical field of functional foods, in particular to a flavored jelly and a processing method thereof. Background technique [0002] Jelly is a kind of western sweet food. Jelly is also called jelly. It is very popular because of its crystal appearance, bright color, soft and smooth taste, sweet and moist. Jelly is not only cute in appearance, but also a healthy food with low calorie and high dietary fiber. [0003] In recent years, there have been various kinds of jelly in the market, but all jelly formulas on the market only contain colloid, white sugar, glucose, spices, pigments and other ingredients, which have a single taste and poor nutritional value, making it difficult to adapt to the needs of consumers. need. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a flavor jelly with simple preparation, high nutritional value and good taste and a processing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/105
CPCA23V2002/00A23V2200/324A23V2200/302A23V2200/30
Inventor 黄国有
Owner ANHUI BAIYI FOOD
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