Fruit juice jelly containing refined konjac flour and having function of losing weight and preparation method thereof

A konjac refined powder and functional technology, applied in the field of fruit juice jelly and its preparation, can solve the problems of poor uniformity of jelly products, high content of konjac refined powder, high sol viscosity, etc. Effect

Inactive Publication Date: 2016-12-07
HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The konjac jelly has a high content of konjac fine powder, which leads to a high viscosity of the sol in the preparation process, which is difficult to handle, and the jelly product has the disadvantages of poor uniformity and hard taste.

Method used

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  • Fruit juice jelly containing refined konjac flour and having function of losing weight and preparation method thereof

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Embodiment approach

[0023] The present invention is further described by specific examples below, and the present invention is not limited only to the following examples. Within the scope of the present invention or without departing from the content, spirit and scope of the present invention, changes, combinations or substitutions to the present invention are obvious to those skilled in the art and are included in the scope of the present invention Inside.

[0024] The raw materials involved in the present invention are conventional commercially available products, such as konjac fine powder: first-grade powder, milky white, provided by Meili Industrial Group of Jingzhou City, which belongs to flower konjac fine powder. Agar, sucrose fatty acid ester, polydextrose (CAS No.: 68424-04-4), lentinan (CAS No.: 37339-90-5) and tea polyphenols (CAS No.: 84650-60-2) are food grade .

Embodiment 1

[0026] Embodiment 1, the fruit juice jelly and preparation thereof that contain konjac fine powder with weight loss function of the present invention

[0027] Formula: konjac powder 4kg, orange juice 15kg, agar 0.5kg, sucrose fatty acid ester (HLB value 4) 2kg, polydextrose 5kg, preservative 0.1kg and water 73.4kg.

[0028] The preservative is formed by combining lentinan and tea polyphenols in a weight ratio of 2:1.

[0029] Preparation method: S1. Dry mix konjac fine powder, sucrose fatty acid ester, polydextrose and agar in the prescribed amount first, then add water, stir and mix evenly, and use citric acid to adjust the pH value to 3.0, then heat to 70°C, Heat preservation and stirring for 10 minutes to prepare sugar gel solution, then add orange juice, stir while adding, finally add preservatives, heat preservation and stirring for 10 minutes to obtain co-cooking liquid;

[0030] S2. Filter the co-cooking liquid, then put it into a jar while it is hot, seal it quickly, ...

Embodiment 2

[0031] Embodiment 2, the fruit juice jelly and preparation thereof that contain konjac fine powder and have weight loss function of the present invention

[0032] Formula: konjac powder 5kg, orange juice 20kg, agar 1kg, sucrose fatty acid ester (HLB value 5) 5kg, polydextrose 10kg, preservative 0.4kg and water 58.6kg.

[0033] The preservative is formed by combining lentinan and tea polyphenols in a weight ratio of 5:1.

[0034] Preparation method: S1. Dry mix konjac fine powder, sucrose fatty acid ester, polydextrose and agar in the prescribed amount first, then add water, stir and mix evenly, and use citric acid to adjust the pH value to 4.0, then heat to 75°C, Heat preservation and stirring for 15 minutes to prepare the sugar glue solution, then add orange juice, stir while adding, finally add preservatives, heat preservation and stirring for 15 minutes to obtain co-cooking liquid;

[0035]S2. Filter the co-cooking liquid, then put it into a jar while it is hot, seal it qu...

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PUM

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Abstract

The invention belongs to the technical field of food, and in particular relates to a juice jelly containing konjac fine powder and having the function of reducing weight and a preparation method thereof. The fruit juice jelly containing konjac powder and having weight loss function comprises the following preparation raw materials in parts by weight: 4-5 parts of konjac powder, 15-20 parts of orange juice, 0.5-1 part of agar, 2-5 parts of sucrose fatty acid ester 5-10 parts of polydextrose, 0.1-0.4 parts of preservatives and 58-74 parts of water. The fruit juice jelly of the invention contains rich konjac powder, has the effect of reducing weight, has stable appearance, good taste, bright color and long shelf life.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a juice jelly containing konjac fine powder and having the function of reducing weight and a preparation method thereof. Background technique [0002] Konjac powder (konjac powder) is the primary product of konjac tuber processing and extraction, its main component is glucomannan (glucomannan), accounting for about 55-60% of the weight of the powder, other components are protein, dietary fiber, starch, free Reducing sugars, amino acids and inorganic salts, etc. Konjac glucomannan is a high-molecular polysaccharide composed of D-glucose and D-mannose in a certain proportion through β-1,4 glycosidic bonds. Glucomannan is also a natural neutral polysaccharide. , can automatically absorb water and swell to form a gel-like solution, which has excellent characteristics such as relatively high viscosity and strong absorption. Therefore, konjac powder is widely used because of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L21/15A23L33/26A23L3/3562A23L29/244A23L29/00A23L5/41
CPCA23L3/3562A23V2002/00
Inventor 钱书元邹伟权缪来耿
Owner HUIZHOU TONGFUKANG BIOTECHNOLOGY LTD
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