Jelly and production technology thereof

A technology of jelly and fructose, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc. It can solve the problems of low nutritional value and single taste, and achieve strong and delicious taste, simple production process design, and strong fragrance Effect

Inactive Publication Date: 2016-12-14
厦门樱之美生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to enhance the nutrition of jelly, there are mainly fruit jelly in the market at present, that is, a small amount of fruit juice or pulp is added in the production of jelly, but it still has the defects of single taste and low nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of jelly comprises the following components by weight and number:

[0027] 5 parts of plant enzyme powder, 4 parts of concentrated fruit juice, 2 parts of Moringa flower, 1 part of white kidney bean, 2 parts of water-soluble dietary fiber, 1 part of collagen powder, 7 parts of fructose, 2 parts of xylitol, 2 parts of seaweed gel, 1.5 parts of konjac flour and 75 parts of water;

[0028] The preparation method of the plant enzyme powder is as follows: cleaning kiwi fruit, hawthorn, cantaloupe, mango, raspberry, perilla, pumpkin, tomato, fresh wolfberry, Gynostemma pentaphyllum, and honeysuckle, removing inedible parts, taking the above-mentioned components of equal quality, Add 2 times the weight of water and beat with a homogenizer to obtain vegetable pulp, heat it to 85°C, keep it for 13 minutes for sterilization, then cool it to 36°C, add 8%wt lactic acid bacteria starter, stir evenly, keep the temperature at 38°C, and ferment When the pH is 4.3, the fermentat...

Embodiment 2

[0042] A kind of jelly comprises the following components by weight and number:

[0043] 4 parts of plant enzyme powder, 4 parts of concentrated fruit juice, 1 part of Moringa flower, 2 parts of white kidney bean, 2 parts of water-soluble dietary fiber, 1 part of collagen powder, 8 parts of fructose, 1 part of xylitol, 2 parts of seaweed gel, 2 parts konjac flour and 80 parts water;

[0044] The preparation method of the plant enzyme powder is as follows: cleaning kiwi fruit, hawthorn, cantaloupe, mango, raspberry, perilla, pumpkin, tomato, fresh wolfberry, Gynostemma pentaphyllum, and honeysuckle, removing inedible parts, taking the above-mentioned components of equal quality, Add 2.5 times the weight of water and beat it with a homogenizer to obtain vegetable pulp, heat it to 90°C, keep it for 12 minutes for sterilization, then cool it to 38°C, add 8%wt lactic acid bacteria starter, stir evenly, keep the temperature at 37°C, and ferment When the pH is 4.5, the fermentation ...

Embodiment 3

[0058] A kind of jelly comprises the following components by weight and number:

[0059] 6 parts of plant enzyme powder, 5 parts of concentrated fruit juice, 3 parts of Moringa flower, 3 parts of white kidney bean, 1 part of water-soluble dietary fiber, 2 parts of collagen powder, 6 parts of fructose, 3 parts of xylitol, 1 part of seaweed gel, 2 parts konjac flour and 78 parts water;

[0060] The preparation method of the plant enzyme powder is as follows: cleaning kiwi fruit, hawthorn, cantaloupe, mango, raspberry, perilla, pumpkin, tomato, fresh wolfberry, Gynostemma pentaphyllum, and honeysuckle, removing inedible parts, taking the above-mentioned components of equal quality, Add 2.5 times the weight of water and beat it with a homogenizer to obtain vegetable pulp, heat it to 80°C, keep it for 15 minutes for sterilization, then cool it to 37°C, add 9%wt lactic acid bacteria starter, stir evenly, keep the temperature at 38°C, and ferment When the pH reaches 4.5, the ferment...

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PUM

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Abstract

The invention provides a jelly and a production technology thereof. The jelly comprises the following components in parts by weight: 4 to 6 parts of plant ferment powder, 4 to 5 parts of concentrated juice, 1 to 3 parts of moringa, 1 to 3 parts of white kidney bean, 1 to 2 parts of water soluble dietary fiber, 1 to 2 parts of collagen powder, 6 to 8 parts of fructose, 1 to 3 parts of xylitol, 1 to 2 parts of seaweed gel, 1.5 to 2 parts of konjak powder, and 75 to 80 parts of water. The raw materials are reasonably compounded, the nutrients are more comprehensive and balanced therefore, and the nutrients can be better digested and absorbed by the human body. The taste of the jelly is good, the fragrance is rich, the sweetness is proper, the intestinal environment is improved, the gastrointestinal functions are recovered, and moreover, the jelly has the functions of clearing heat, removing toxin, and improving skin conditions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a jelly and a production process thereof. Background technique [0002] Jelly is popular among consumers, especially children, for its smooth mouthfeel and pleasant taste, and has become a popular snack food today. It is mainly made of jelly gel, sweetener, thickener, flavor and so on. In order to enhance the nutrition of jelly, there are mainly fruit jelly in the market at present, and a small amount of fruit juice or pulp is added in the production of jelly, but it still has the defects of single taste and low nutritional value. Contents of the invention [0003] The object of the present invention is to provide a kind of jelly and its production process, the jelly taste of the present invention is thick and delicious, and nutritious. [0004] A kind of jelly comprises the following components by weight and number: [0005] 4-6 parts of plant enzyme pow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/10A23L33/125
CPCA23V2002/00A23V2200/16A23V2200/30A23V2200/318A23V2200/32
Inventor 林婷
Owner 厦门樱之美生物科技有限公司
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