Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Health-care nutritional jelly and preparation method thereof

A nutrition and jelly technology, applied in food science and other directions, can solve problems such as high sugar content, influence on the absorption and utilization of elements, and influence, and achieve the effect of rich nutrition

Inactive Publication Date: 2017-06-16
梁劲松
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although sodium alginate and agar among them belong to dietary fiber, excessive absorption will affect the absorption of fat and protein, especially iron, zinc and other inorganic salts will be combined into soluble or insoluble mixtures, thus affecting the body's ability to absorb these trace amounts. Absorption and Utilization of Elements
In addition, the high sugar content has a certain adverse effect on the healthy development of adolescents and children.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select the following raw materials in parts by weight: 2 parts of spirulina, 2 parts of seaweed, 1 part of bezoar grass, 1 part of dandelion leaf, 1 part of perilla, 8 parts of honey, 10 parts of wolfberry juice, 15 parts of pomegranate juice, and 1 part of stevia 6 parts with agar solution.

[0020] The specific preparation process of the nutritional jelly is as follows:

[0021] (1) Grind 2 parts of spirulina, 2 parts of seaweed, 1 part of bezoar grass, 1 part of dandelion leaf and 1 part of perilla into 60-mesh powder, add appropriate amount of pure water and stir evenly for later use;

[0022] (2) Add 10 parts of wolfberry juice and 15 parts of pomegranate juice to the mixed solution after the above steps, heat to 50°C, and stir evenly at the same time;

[0023] (3) Mix 6 parts of agar solution with 1 part of stevioside and 8 parts of honey, stir evenly, add the mixed solution of the above step (2), and cool to normal temperature to condense.

Embodiment 2

[0025] Select the following raw materials in parts by weight: 4 parts of spirulina, 2 parts of seaweed, 3 parts of bezoar grass, 1 part of dandelion leaf, 1 part of perilla, 10 parts of honey, 10 parts of wolfberry juice, 15 parts of pomegranate juice, and 1 part of stevia 6 parts with agar solution.

[0026] The specific preparation process of the nutritional jelly is as follows:

[0027] (1) Grind 4 parts of spirulina, 2 parts of seaweed, 3 parts of bezoar grass, 1 part of dandelion leaf and 1 part of perilla into 60-mesh powder, add appropriate amount of pure water and stir evenly for later use;

[0028] (2) Add 10 parts of wolfberry juice and 15 parts of pomegranate juice to the mixed solution after the above steps, heat to 50°C, and stir evenly at the same time;

[0029] (3) Mix the agar solution with 1 part of stevioside and 10 parts of honey, stir evenly, add the mixed solution of the above step (2), and cool to normal temperature to condense.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a health-care nutritional jelly and a preparation method thereof, belonging to the field of food processing. The nutritional jelly is prepared from the following raw materials by weight: 2 to 4 parts of spirulina, 1 to 2 parts of laver, 1 to 3 parts of Lespedeza virgata, 1 to 2 parts of dandelion leaf, 1 to 2 parts of perilla, 5 to 10 parts of honey, 10 to 15 parts of wolfberry juice, 15 to 20 parts of pomegranate juice, 1 to 2 parts of stevioside and 3 to 6 parts of an agar solution. The preparation method for the nutritional jelly comprises the following steps: (1) physical extraction of main nutritional ingredients for subsequent usage; (2) secondary mixing, heating and uniform stirring; and (3) final seasoning and coagulation so as to obtain the finished jelly. The health-care nutritional jelly employs a combination of stevioside and honey for replacing white sugar as a sweetener; and a plurality of nutrients are extracted from components in the above recipe by using a physical method, so the nutrients of the components are remained, no adverse additive is used, and unique flavor is obtained.

Description

technical field [0001] The invention relates to a health product, in particular to a health-care nutritional jelly and a preparation method thereof. Background technique [0002] Jelly is a kind of sweet food imported from the West, which is semi-solid and usually made from edible gelatin plus water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. In my country, jelly is a food that is loved by the public, especially young people and children. Most of the jellies currently on the market are formulated with thickeners such as sodium alginate, gelatin, and carrageenan, and a small amount of artificially synthesized flavors, artificial coloring agents, sweeteners, and sour agents. Although sodium alginate and agar among them belong to dietary fiber, excessive absorption will affect the absorption of fat and protein, especially iron, zinc and other inorganic salts will be combined into soluble or insoluble mixtures, thus aff...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/25A23L29/256A23L33/105A23L33/10
CPCA23V2002/00
Inventor 梁劲松
Owner 梁劲松
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com