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Sugar-free jelly

A technology of candy and pectin, which is applied in the field of sugar-free jelly, can solve the problems of limited promotion value, single nutritional components and functions, and low technical content, and achieve the effect of being beneficial to human health, rich in nutrition, and simple in process

Inactive Publication Date: 2016-02-24
QINGDAO CHANGLONG POWER EQUIP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, jelly in China is mostly positioned as ordinary children’s food. As a children’s snack, it has low technical content, single nutritional content and functions, and is a low-grade food. Its promotion value is greatly restricted.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A sugar-free jelly, the weight ratio of raw materials is as follows: 80-120 parts of corn, 2-4 parts of potassium sorbate, 1-3 parts of sweetener, 3-5 parts of japonica rice, 10-20 parts of sucrose, citric acid 2 to 4 parts, 2 to 4 parts of Kochia scoparia, 4 to 6 parts of nut kernels, 10 to 20 parts of konjac gum, 5 to 15 parts of jelly powder, 10 to 20 parts of pectin, and 1 to 3 parts of multivitamins.

Embodiment 2

[0020] A sugar-free jelly, comprising the following ingredients in parts by mass: 80 parts of corn, 2 parts of potassium sorbate, 1 part of sweetener, 3 parts of japonica rice, 10 parts of sucrose, 2 parts of citric acid, 2 parts of Kochia scoparia, 4 parts of nuts, 10 parts of konjac gum, 5 parts of jelly powder, 10 parts of pectin, 1 part of multivitamin.

Embodiment 3

[0022] A sugar-free jelly, comprising the following ingredients in parts by mass: 100 parts of corn, 3 parts of potassium sorbate, 2 parts of sweetener, 4 parts of japonica rice, 15 parts of sucrose, 3 parts of citric acid, 3 parts of Kochia scoparia, 5 parts of nuts, 15 parts of konjac gum, 10 parts of jelly powder, 15 parts of pectin, 2 parts of multivitamins.

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PUM

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Abstract

The invention discloses sugar-free jelly. The sugar-free jelly is prepared from the following raw material components in parts by weight: 80-120 parts of maize, 2-4 parts of potassium sorbate, 1-3 parts of a sweetening agent, 3-5 parts of polished round-grained rice, 10-20 parts of cane sugar, 2-4 parts of citric acid, 2-4 parts of belvedere fruit, 4-6 parts of nut meat, 10-20 parts of konjac glucomannan, 5-15 parts of jelly powder, 10-20 parts of pectin and 1-3 parts of multivitamins. The sugar-free jelly is obtained by soaking, extracting, dissolving and stirring. The prepared sugar-free jelly is full of nutrients and has a health function, thereby being more beneficial to human health.

Description

technical field [0001] The invention belongs to the field of beverages and relates to a sugar-free jelly. Background technique [0002] Jelly is a well-known snack food. It has the characteristics of crystal appearance, bright color, soft taste, and convenient eating. It is a healthy food with low calorie and high dietary fiber, and is deeply loved by people, especially children. People eat too much high-protein and high-fat food in their daily diet, which can easily lead to cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity, etc., and the rich dietary fiber contained in jelly has positive significance for the prevention of the above diseases. If it is not possible to supplement vegetables and fruits in time, it is also a good choice to eat more jelly to improve diet structure, adjust gastrointestinal function, and improve digestion. In addition, another big advantage of jelly is its low calorie, it hardly contains any energy nutrients such as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/15
Inventor 张勇健
Owner QINGDAO CHANGLONG POWER EQUIP