Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Nutritional jelly and preparation method thereof

A kind of jelly and nutrition technology, applied in the direction of food science, can solve the problem that honey is not sweet enough, and achieve the effect of good taste, rich nutrition, natural and pure sweetness

Inactive Publication Date: 2016-01-20
黎钧陶
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the sweetness of honey is not as sweet as sucrose. If honey is used alone, it must be used in excess to achieve the desired sweetness.

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

Embodiment 1

[0016] The weight ratio of the nutritional jelly in Example 1: 15 parts of soybean milk, 5 parts of honey, 15 parts of pomegranate juice, 7 parts of walnuts, 5 parts of monk fruit concentrate and 3 parts of gelatin powder.

[0017] The production method is as follows:

[0018] Mix the stated amount of soybean milk, honey, Luo Han Guo concentrate with half of the stated amount of pomegranate juice, and stir for half an hour; heat the remaining half of the pomegranate juice and gelatin powder to 40°C while stirring, and stir until uniform After that, it is cooled to normal temperature; the mixture of pomegranate juice and fish gelatin powder is added to the mixture of soy milk, honey, mangosteen concentrate and pomegranate juice while stirring, and cooled to shape.

Embodiment 2

[0020] The weight ratio of the nutritious jelly in Example 2: 25 parts of soybean milk, 10 parts of honey, 20 parts of pomegranate juice, 3 parts of walnut, 3 parts of monk fruit concentrate and 3 parts of gelatin powder.

[0021] The production method is as follows:

[0022] Mix the stated amount of soybean milk, honey, Luo Han Guo concentrate with half of the stated amount of pomegranate juice, and stir for half an hour; heat the remaining half of the pomegranate juice and gelatin powder to 40°C while stirring, and stir until uniform After that, it is cooled to normal temperature; the mixture of pomegranate juice and fish gelatin powder is added to the mixture of soy milk, honey, mangosteen concentrate and pomegranate juice while stirring, and cooled to shape.

Embodiment 3

[0024] The weight ratio of the nutritious jelly in Example 3: 18 parts of soybean milk, 7 parts of honey, 17 parts of pomegranate juice, 3 parts of walnut, 4 parts of monk fruit concentrate and 4 parts of gelatin powder.

[0025] The production method is as follows:

[0026] Mix the stated amount of soybean milk, honey, Luo Han Guo concentrate with half of the stated amount of pomegranate juice, and stir for half an hour; heat the remaining half of the pomegranate juice and gelatin powder to 40°C while stirring, and stir until uniform After that, it is cooled to normal temperature; the mixture of pomegranate juice and fish gelatin powder is added to the mixture of soy milk, honey, mangosteen concentrate and pomegranate juice while stirring, and cooled to shape.

[0027] Wherein, the extracting method of the Luo Han Guo fruit juice of the present invention is to select the fresh Luo Han Guo fruit, clean it, boil it and mash it, extract its juice, and boil the fruit juice into a...

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 nutritional jelly and a preparation method thereof. The nutritional jelly is prepared from the following raw materials in parts by weight: 15 to 25 parts of soybean milk, 5 to 10 parts of honey, 15 to 20 parts of pomegranate juice, 3 to 7 parts of walnuts, 3 to 5 parts of a siraitia grosvenorii concentrated solution and 3 to 6 parts of gelatine powder. The nutritional jelly is prepared from siraitia grosvenorii and the honey which replace white granulated sugar; the sweet taste is natural and pure, so that the nutritional jelly is suitable for various types of consumers, and particularly can meet the demands of weight-reducing people, fat people, middle aged and elderly people and diabetes patients for desserts.

Description

technical field [0001] The invention relates to a food, in particular to a jelly. Background technique [0002] Jelly is a popular food, especially among young people. However, the traditional jelly has a bad taste and low nutritional content, especially high sugar content, which has a certain impact on the healthy development of adolescents and children. [0003] Sucrose is the preferred sweetener in the food processing industry, but too much sucrose intake, like high salt and high fat intake, can lead to obesity, atherosclerosis, induce high blood pressure, high blood fat, diabetes, etc. And because sucrose is an acidic food, it will reduce the body's immunity, leading to susceptibility to colds, dental caries, ADHD, beriberi, osteoporosis and eye diseases, etc. Especially obese people, middle-aged and elderly people and diabetic patients need to control sucrose intake. Therefore, in this nutritional era where gourmet food and health coexist, these sucrose foods have be...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00
Inventor 黎钧陶
Owner 黎钧陶
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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