Black fungus nutritional jelly

A black fungus and jelly technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problem that only gel jelly has elasticity and smoothness, jelly cannot be highly favored, and taste , nutrition and single function and other problems, to achieve the effect of unique and novel preparation method, improved nutritional value, and simple and easy-to-obtain raw materials

Inactive Publication Date: 2016-10-12
ANHUI JIHONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current gel jelly product production technology is to use water, sugar, thickener (generally vegetable gum) as the main raw materials, and process through processes such as sol, deployment, and sterilization. The jelly product produced is dense, elastic and tough. The taste is mainly smooth and elastic. It lacks juicy feeling when chewing. It only has the elastic and smooth feeling of gel jelly, and the juicy feeling is not strong.
[0003] There are many kinds of jelly on the market, but the taste, nutrition and function are relatively single, and with the continuous enhancement of people's health care awareness, traditional jelly can no longer be highly favored and cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A nutritional jelly for black fungus, which is made from the following raw materials in parts by weight: 75 parts of black fungus, 2 parts of white ginseng, 2 parts of wolfberry, 0.8 part of wolfberry root, 1.2 parts of red date, 1.2 parts of sweet potato, 3 parts of xylitol, sorbitol 1 part of potassium acid, 3 parts of solid cream, 3 parts of coagulant aid, 7 parts of orange juice pulp, 4 parts of orange juice, 0.9 part of essence, and 0.6 part of honey.

[0023] The preparation method of described black fungus nutrient jelly specifically comprises the following steps:

[0024] (2) Extract collagen solution

[0025] A. Raw material processing: Rinse fresh black fungus with distilled water, drain, freeze-dry in a vacuum freeze dryer at -20°C, dry until the water content of black fungus is 3-5%, crush, pass through 80-90 mesh Sieve to get black fungus powder;

[0026] B. Collagen extraction: Add 0.5mol / L citric acid solution to black fungus powder, bathe in 40-44℃ wa...

Embodiment 2

[0036] Embodiment 2 differs from Embodiment 1 in that the parts by weight of raw materials in the black fungus nutritional jelly are different, and other conditions are the same.

[0037] A nutritional jelly for black fungus, which is made from the following raw materials in parts by weight: 68 parts of black fungus, 2 parts of white ginseng, 1 part of wolfberry, 0.6 part of wolfberry root, 1.2 parts of red date, 1.9 parts of sweet potato, 3 parts of xylitol, sorbitol 1 part of potassium acid, 2 parts of solid cream, 6 parts of coagulant aid, 7 parts of orange juice pulp, 4 parts of orange juice, 0.8 part of essence, and 0.7 part of honey.

Embodiment 3

[0039] Embodiment 3 differs from Embodiment 1 in that the parts by weight of raw materials in the black fungus nutritional jelly are different, and other conditions are the same.

[0040] A nutritional jelly for black fungus, made from the following raw materials in parts by weight: 72 parts of black fungus, 3 parts of white ginseng, 1 part of wolfberry, 1.2 parts of wolfberry root, 2.2 parts of red dates, 2.3 parts of sweet potatoes, 4 parts of xylitol, sorbitol 1 part of potassium acid, 2 parts of solid cream, 4 parts of coagulant aid, 5 parts of orange juice pulp, 8 parts of orange juice, 1.3 parts of essence, and 1.0 part of honey.

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PUM

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Abstract

The invention discloses a black fungus nutritional jelly which is prepared from the following raw materials in parts by weight: 68-75 parts of black fungus, 2-3 parts of white ginseng, 1-2 parts of Chinese wolfberries, 0.6-1.2 parts of boxthorn roots, 1.2-2.2 parts of red jujubes, 1.0-2.3 parts of sweet potatoes, 3-4 parts of xylitol, 1-2 parts of potassium sorbate, 2-3 parts of solid cream, 3-6 parts of coagulant aids, 4-7 parts of orange juice pulp, 4-8 parts of orange juice, 0.6-1.3 parts of essence and 0.6-1.0 part of honey. The black fungus nutritional jelly disclosed by the invention is comprehensive in nutrition, smooth in taste, free of chemical additive and safe and healthy in eating; a preparation method is unique and novel; the raw materials are simple and easy to obtain; and the black fungus nutritional jelly has the effects of invigorating qi and strengthening the body, dredging the intestines and stomach, lubricating the intestinal tract and preventing arteriosclerosis.

Description

technical field [0001] The invention belongs to the field of food processing and relates to black fungus nutritional jelly. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. The current gel jelly product production technology is to use water, sugar, thickener (generally vegetable gum) as the main raw materials, and process through processes such as sol, deployment, and sterilization. The jelly product produced is dense, elastic and tough. The taste is mainly smooth and elastic. It lacks juicy feeling when chewing. It only has the elastic and smooth feeling of gel jelly, and the juicy feeling is not strong. [0003] There are many kinds of jelly in the market, but the taste, nutrition and function are relatively single, and along with the continuous enhancement of people's health care awareness, traditional jel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L31/00A23L33/10A23L33/105
CPCA23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2250/21
Inventor 王茉
Owner ANHUI JIHONG FOOD
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