Jellies capable of slow release of energy and preparation method of jellies

A technology that releases energy and jelly, which is applied to the functions of food ingredients, food science, food ingredients as colors, etc., can solve the problems of low xylitol absorption rate, difficult absorption and utilization of isomalt, flatulence, etc., and achieve slow The effect of releasing energy and raising blood sugar, not causing blood sugar to rise, and simple production method

Inactive Publication Date: 2016-10-26
FUTASTE PHARM CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because xylitol is not easily decomposed by digestive enzymes in the intestinal tract, if it enters the gastrointestinal tract directly, it will easily stimulate the stomach and cause discomfort symptoms such as flatulence. In addition, the low absorption rate of xylitol will easily lead to accumulation in the intestinal wall, which will increase the intestinal osmotic pressure. prone to diarrhea

Method used

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  • Jellies capable of slow release of energy and preparation method of jellies
  • Jellies capable of slow release of energy and preparation method of jellies

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A jelly that releases energy slowly, containing 20.0g of maltitol, 5.5g of isomaltulose, 0.10g of citric acid, 0.20g of sodium citrate, 0.30g of potassium chloride, 0.20g of carrageenan, and 0.10g of konjac powder per 100g of jelly g, xanthan gum 0.03g, potassium sorbate 0.03g, vitamin B1 1.0mg, vitamin B2 1.0mg, vitamin B6 1.0mg, vitamin B12 1.0μg, vitamin C 0.003g, pantothenic acid 0.001g, peach flavor 0.040g, carrot Vegetable 0.005g, water 73.5g.

[0032] The specific steps are: (1) Weigh each raw material, mix sodium citrate and citric acid, add 2.0g water to dissolve sodium citrate and citric acid aqueous solution, add potassium sorbate to 1.0g water to dissolve potassium sorbate aqueous solution, carrot Carotene is added into 1.0g water and dissolved to obtain carotene aqueous solution;

[0033] (2) Mix the weighed maltitol, isomaltulose and the remaining water, stir, and cook at 80°C to melt them all, cook for 1-2 minutes and add to step (1) Potassium sorbate a...

Embodiment 2

[0036] A jelly that releases energy slowly, containing 20.5g of maltitol, 6.0g of isomaltulose, 0.15g of citric acid, 0.25g of sodium citrate, 0.35g of potassium chloride, 0.25g of carrageenan, and 0.15g of konjac powder per 100g of jelly g, xanthan gum 0.08g, potassium sorbate 0.08g, vitamin B1 1.5mg, vitamin B2 1.5mg, vitamin B6 1.5mg, vitamin B12 1.5μg, vitamin C 0.04g, pantothenic acid 0.002g, peach flavor 0.045g, carrot Vegetables 0.006g, water 74.0g.

[0037]The specific steps are: (1) Weigh each raw material, mix sodium citrate and citric acid, add 2.5g water to dissolve sodium citrate and citric acid aqueous solution, add potassium sorbate to 1.5g water to dissolve potassium sorbate aqueous solution, carrot Carotene was added and dissolved in 1.5g water to obtain carotene aqueous solution;

[0038] (2) Mix the weighed maltitol, isomaltulose and the remaining water, stir, and cook at 90°C to melt them all, cook for 1-2 minutes and add to step (1) Potassium sorbate aqu...

Embodiment 3

[0041] A jelly that releases energy slowly, containing 21.0g of maltitol, 6.5g of isomaltulose, 0.20g of citric acid, 0.30g of sodium citrate, 0.40g of potassium chloride, 0.30g of carrageenan, and 0.20g of konjac powder per 100g of jelly g, xanthan gum 0.13g, potassium sorbate 0.13g, vitamin B1 2.0mg, vitamin B2 2.0mg, vitamin B6 2.0mg, vitamin B12 2.0μg, vitamin C 0.05g, pantothenic acid 0.003g, peach essence 0.050g, carrot Vegetables 0.007g, water 74.5g.

[0042] The specific steps are: (1) Weigh each raw material, mix sodium citrate and citric acid, add 3g water to dissolve sodium citrate and citric acid aqueous solution, add potassium sorbate to 2g water to dissolve potassium sorbate aqueous solution, add carotene Dissolve in 2g of water to obtain carotene aqueous solution;

[0043] (2) Mix the weighed maltitol, isomaltulose and the remaining water, stir, and cook at 100°C to melt them all, cook for 1-2 minutes and add to step (1) Potassium sorbate aqueous solution and ...

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Abstract

The invention discloses jellies capable of slow release of energy and a preparation method of the jellies, and belongs to the technical field of foods. The jellies are prepared from the following raw materials in percentage by weight: 20.0%-21.0% of maltitol, 5.5%-6.5% of isomaltulose, 0.1%-0.2% of citric acid, 0.2%-0.3% of sodium citrate, 0.3%-0.4% of potassium chloride, 0.2%-0.3% of carrageenin, 0.1%-0.2% of konjaku flour, 0.03%-0.13% of xanthan gum, 0.03%-0.13% of potassium sorbate, 0.01%-0.02% of vitamin B1 and 0.01%-0.02% of vitamin B2. The jellies not only can prevent decayed teeth, cannot cause secretion of insulin, and can be eaten by children and patients suffering from diabetes. The energy can be slowly released, and the purpose of long-term supply of energy is achieved. The preparation method is simple and suitable for industrialized production.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a slow-releasing energy jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of western sweet food, which is semi-solid, with crystal clear appearance, bright color and smooth taste, so it is deeply loved by consumers. [0003] Sucrose has always been the main source of sweetness in jelly, and excessive consumption of sucrose can lead to various diseases. For example, the stomach is prone to pantothenic acid, tooth decay, increase triglycerides, promote arteriosclerosis, may induce cardiovascular disease, lead to obesity, increase the incidence of diabetes, etc. [0004] Patent CN103750088A discloses a low-sugar jelly, which is mainly made by replacing sucrose with xylitol and mixing a certain proportion of edible agar, carrageenan and konjac gum. Although xylitol can satisfy most people's demand for sweetness (including diabetics), it also has the...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/10A23L33/125A23L33/16A23L33/15
CPCA23V2002/00A23V2200/14A23V2200/04A23V2200/328A23V2200/332A23V2250/6416A23V2250/62
Inventor 高艳莉胡小荣孙鲁王成福杜瑞锋李林黄伟红
Owner FUTASTE PHARM CO LTD
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