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Preparation method for jelly added with gynura bicolor anthocyanin

A technology of sunflower cyanidin and geranium purple back, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food extraction, etc., can solve problems such as large blood sugar fluctuations, unfavorable health, and no nutritional value, and achieve The effect of bright color, rich flavor and stable pigment

Inactive Publication Date: 2016-06-08
SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The common jelly sweeteners (if glucose syrup) on the market are high in calories, and the blood sugar fluctuates greatly after eating, which is not good for your health. Or use artificial sweeteners such as aspartame and acesulfame-K, which are not mellow and positive. without any nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing jelly added with anthocyanins of G. chinensis, which uses fresh leaves of G. chinensis as the main raw material, then adds jelly powder in a certain proportion, and compound acid and sugar to obtain the G. chinensis Sunflower cyanin health jelly.

[0030] The preparation process includes the following steps:

[0031] 1) Extraction of anthocyanins: Weigh 100g of washed leaves of G. chinensis, add 1L of boiled pure water, boil for 10 minutes, cool naturally to 70°C, filter, and concentrate under reduced pressure at 60°C to 0.7L, add 40°C to make up to 1L, and obtain the anthocyanin aqueous extract of G.

[0032] 2) Weigh 10g of jelly powder, add 500g of cold purified water to disperse, soak at 60°C for 15min to make it fully swell;

[0033] 3) Deploying the water extract of G. chinensis anthocyanins: add 0.1g of citric acid and 0.4g of malic acid to 1L of the water extract of G. RA97%), stir evenly;

[0034] 4) Boil the jelly solution for 5 minu...

Embodiment 2

[0039]1) Extraction of anthocyanins: Weigh 100g of washed leaves of G. chinensis, add 1L of boiled pure water, boil for 10 minutes, cool naturally to 65°C, filter, and concentrate under reduced pressure at 60°C to 0.7L, add water at 50°C to make up to 1L, and obtain the anthocyanin water extract of G.

[0040] 2) Weigh 10g of jelly powder, add 500g of cold purified water to disperse, soak at 50°C for 15min to make it fully swell;

[0041] 3) Deploying the anthocyanin water extract of G. chinensis: Add 0.4g of citric acid and 1.6g of malic acid to 1L of the water extract of G. %), stir evenly;

[0042] 4) Boil the jelly solution for 5 minutes, filter it with 100-mesh gauze while it is hot, and add 2g of sodium citrate after cooling;

[0043] 5) Mix the above 500g anthocyanin preparation solution and 500g jelly solution, and stir slowly evenly;

[0044] 6) The jelly is bottled and capped, and after cooling, the anthocyanin health jelly is obtained.

[0045] That is to get a ...

Embodiment 3

[0047] 1) Extraction of anthocyanins: Weigh 50g of washed leaves of G. chinensis, add 1L of boiled pure water, boil for 10 minutes, cool naturally to 75°C, filter, and concentrate under reduced pressure at 60°C to 0.7L, add water at 60°C to make up to 1L, and obtain anthocyanin aqueous extract of G.

[0048] 2) Weigh 10g of jelly powder, add 500g of cold purified water to disperse, soak at 55°C for 15min to make it fully swell;

[0049] 3) Deploying the anthocyanin aqueous extract of G. chinensis: add 0.8g citric acid and 3.2g malic acid to 1L of the anthocyanin aqueous extract of G. %), stir evenly;

[0050] 4) Boil the jelly solution for 5 minutes, filter it with 100-mesh gauze while it is hot, and add 2g of sodium citrate after cooling;

[0051] 5) Mix the above 500g anthocyanin preparation solution and 500g jelly solution, and stir slowly evenly;

[0052] 6) The jelly is bottled and capped, and after cooling, the anthocyanin health jelly is obtained.

[0053] Promptly ...

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Abstract

The patent discloses a preparation method for a jelly added with gynura bicolor anthocyanin. The preparation method comprises the following steps of: preparing an anthocyanin aqueous extraction solution by utilizing gynura bicolor leaves as a main raw material, and regulating different proportions of auxiliary ingredients, so as to prepare healthy jellies different in color. The method is simple in preparation process; the product is beautiful in color and luster, novel in flavor, nutritional and healthy, and has commercial values; through only changing the addition amounts of the gynura bicolor anthocyanin, citric acid and malic acid, color changes from bluish violet to purple, amaranth, rose red, pink and jacinth; the gynura bicolor anthocyanin has an extraction ratio of 91.4%, is heat-proof and light-proof, nearly free from smell, clear and transparent, and is applicable to food production; and the prepared jelly contains no artificial colors and preservatives, is free from potential safety hazards, contains natural antibacterial ingredients, is long in storage time, further has the health protection effects of oxidation resistance and the like, and conforms to the demands of mass consumers for safety and healthcare effects of foods.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of a jelly added with geranium anthocyanins. Background technique [0002] Jelly is a snack product popular among consumers, especially children and female consumers. Common jelly products in the market are all colored with artificial pigments. Artificial pigments not only have no nutritional value, but also have potential safety hazards. With the improvement of people's awareness of food safety and health care, the sales of jelly products colored with artificial pigments are gradually shrinking, and safer and healthier foods are more and more favored by consumers. [0003] Cynurabicolor is rich in natural pigments - anthocyanins, which have anti-oxidation, antibacterial, anti-inflammatory, anti-aging and anti-cancer effects, and at the same time protect the liver, cardiovascular and cerebrovascular and vision All have many health benefi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L27/30A23L29/00A23L29/30A23L5/43A23L33/105
CPCA23V2002/00A23V2200/044A23V2200/30A23V2200/326A23V2250/032A23V2250/044A23V2250/21A23V2250/2104A23V2250/262A23V2250/628A23V2300/14
Inventor 张帅张少平郑开斌吴松海郑加协
Owner SUGARCANE RES INST FUJIAN ACAD OF AGRI SCI
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