Crystal ice jelly and making method thereof

A technology of crystal ice powder and hot water, applied in the field of ice powder, which can solve the problems of non-degradability, damage to nutrients and taste, and poor visual effects, so as to reduce the load and help the formation of ice powder

Active Publication Date: 2017-06-13
成都市亚丁胡杨科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The ready-to-eat convenient and healthy ice powder needs to be heated to 85°C-100°C during the production process. High temperature is likely to cause damage to the nutritional components and taste of each material, which is not conducive to the preparation of ice powder with smooth and delicate taste and rich nutritional components;
[0005] (2) The ready-to-eat convenient and healthy ice powder uses konjac extract as raw material. Because the bonding mode of konjac glucomannan monosacchari...

Method used

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  • Crystal ice jelly and making method thereof

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preparation example Construction

[0065] Another aspect of the present invention also provides a preparation method of crystal ice powder. This preparation method is as follows: introduce in the cavity of the inner layer container 120 of ice powder bag 100 by the hot water outlet 160 of the ice powder bag 100 that is stored with crystal ice powder powder and be 70~160 with crystal ice powder weight ratio: 1 for hot water. Squeeze the outer layer container 110 of the powdered ice bag 100 to transfer the pressure change caused by the contraction of the outer layer container 110 to the flexible powder bin 150 for storing the crystal ice powder. Furthermore, the crystal ice powder stored in the flexible powder bin 150 enters the cavity of the inner container 120 and mixes with hot water to make crystal ice powder. Preferably, the preparation method of crystal ice powder at least comprises the steps:

[0066] S1: Store crystal ice powder in the flexible powder bin 150 of the ice powder bag 100 .

[0067] S2: Int...

Embodiment 1

[0091]Weigh the main ingredients, auxiliary materials, spices and coagulant in Table 1. The present embodiment prepares crystal ice powder powder in the following manner:

[0092] S101: Add the main ingredient pseudophysalis seeds to pure water with a weight ratio of 1:1 to 10:1, put the purified water with pseudophysalis seeds into the ultra-high pressure treatment equipment, under the pressure of 700MPa, the temperature Keep for 3.5 minutes under low temperature and ultra-high pressure conditions below 10°C to obtain pseudophysalis seed extract. The pseudophysalis seed extract was filtered to obtain pseudophysalis.

[0093] S102: Add the auxiliary materials to the pure water with a weight ratio of 1:1 to 10:1, put the purified water with the auxiliary materials into the ultra-high pressure treatment equipment, and put them in a low-temperature ultra-high pressure with a pressure of 800 MPa and a temperature below 5°C Under the condition, keep it for 6.0min to obtain the ex...

Embodiment 2

[0104] Weigh the main ingredients, auxiliary materials, spices and coagulant in Table 1. Crystal ice powder and crystal ice powder are prepared by the same method as in Example 1, and the process conditions for preparation are shown in Table 2 and Table 3.

[0105] The crystal ice powder of this embodiment is crystal clear, cool, sweet, tender and refreshing, and can meet the needs of consumers with various physiques; the crystal ice powder of this embodiment is rich in nutrients, and the nutrients are easy to absorb and have a good taste; Crystal ice powder also has the functions of supplementing vitamin B6, clearing heat and relieving heat, diuresis and quenching thirst, etc.

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Abstract

The invention relates to crystal ice jelly and a making method thereof. The making method comprises the following steps: treating a main material, an auxiliary material and seasoning through a low-temperature ultrahigh-pressure technology to obtain nicandra physaloides; uniformly mixing the prepared nicandra physaloides, auxiliary material liquid and seasoning liquid; adding a coagulant; performing freeze drying through a freeze dryer to obtain crystal ice jelly powder; mixing the obtained crystal ice jelly powder and hot water according to the weight ratio of 1 to (70-160) to obtain the crystal ice jelly, wherein the main material is the nicandra physaloides; the auxiliary material is a health-care food material; the seasoning is a saccharide and/or a substance rich in vitamins; the coagulant is carrageenan or agar; the weight percentage of the main material is 35 to 50 percent; the weight percentage of the auxiliary material is 9 to 44.75 percent; the weight percentage of the seasoning is 20 to 40 percent; the weight percentage of the of the coagulant is 0.25 to 1.0 percent; the total percentage by weight of the components is 100 percent.

Description

technical field [0001] The invention relates to an ice powder, in particular to a crystal ice powder and a preparation method thereof. Background technique [0002] Ice powder is a favorite cold drink in summer. It is a very refreshing thing to eat a bowl of ice powder in the scorching heat of summer. The ready-made ice powder in the market is only supplied by retail stalls, and the hygienic conditions are poor. Many people are afraid to eat because they want to eat and worry about hygiene problems. Although there are small packages of ice powder raw materials available in supermarkets and other large shopping malls, they cannot be eaten directly after purchase. Pure cold food has no more nutritional and health benefits. [0003] In order to solve the problems existing in the prior art, Chinese patent CN1802980A discloses a kind of ready-to-eat convenient and healthy ice powder. In this invention, main ingredients, auxiliary materials and nutritional condiments are proces...

Claims

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Application Information

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IPC IPC(8): A23L33/105A23L33/10B65D30/22B65D30/24
CPCA23V2002/00B65D31/12B65D31/145A23V2200/30A23V2200/32A23V2200/332A23V2250/21A23V2250/208A23V2250/204A23V2200/228A23V2250/5036A23V2250/5024A23V2250/606A23V2300/46A23V2300/10
Inventor 胡荣强
Owner 成都市亚丁胡杨科技股份有限公司
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