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Feature-beautifying health-care jelly and preparation method thereof

A technology of beauty care and jelly, which is applied in the field of food processing, can solve the problems of unhealthy health and poor taste, and achieve the effect suitable for large-scale industrial production and simple process

Inactive Publication Date: 2017-12-29
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are various kinds of jellies on the market, but most of the jellies have added flavors and fragrances, preservatives, etc. Although flavors and fragrances can give jellies various tastes, they are not beneficial to people's health.
With the improvement of people's living standards, people's requirements for the nutritional value of snacks are getting higher and higher, and jelly with health and beauty effects emerges at the historic moment, but it mostly uses Chinese herbal medicines and other ingredients to act as active ingredients for health effects, so The taste is not good, it is difficult for people to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] A beauty and health care jelly, which is composed of jelly filling and jelly colloid, the jelly filling includes 10 parts of aloe pulp, 3 parts of red wine, and 3 parts of potpourri sauce in parts by weight of raw materials, and the jelly colloid includes aloe vera in parts by weight of raw materials 10 parts of extract, 2 parts of red wine, 40 parts of water, 1 part of carrageenan. Wherein, the pot-flower paste is selected from the mixture of rose paste, sweet-scented osmanthus paste and saffron paste.

[0013] Preparation:

[0014] 1) Stir and mix the aloe vera pulp, red wine and potpourri sauce evenly according to the weight of the raw materials, and freeze at 0°C for 30 minutes to obtain the jelly filling;

[0015] 2) Stir aloe vera extract, red wine, water and carrageenan evenly at 40°C in parts by weight of raw materials, add the jelly stuffing obtained in step 1) after cooling down to room temperature, and then freeze at 4°C until Form jelly colloid, obtain the...

Embodiment 2

[0017] A beauty and health jelly, which is composed of jelly filling and jelly colloid, the jelly filling includes 15 parts of aloe pulp, 1 part of red wine, and 6 parts of potpourri sauce in parts by weight of raw materials, and the jelly colloid includes aloe vera in parts by weight of raw materials 5 parts of extract, 5 parts of red wine, 20 parts of water, 2 parts of carrageenan. Wherein, the pot-flower sauce is selected from the mixture of chrysanthemum sauce, honeysuckle sauce, lily sauce and dandelion flower sauce.

[0018] Preparation:

[0019] 1) Stir and mix the aloe vera pulp, red wine and potpourri sauce evenly according to the weight of the raw materials, and freeze at 4°C for 60 minutes to obtain the jelly filling;

[0020] 2) Stir the aloe extract, red wine, water and carrageenan evenly at a temperature of 30°C in parts by weight of raw materials, add the jelly filling obtained in step 1) after cooling down to room temperature, and then freeze at 0°C until For...

Embodiment 3

[0022] A beauty and health jelly, which is composed of jelly filling and jelly colloid, the jelly filling includes 12 parts of aloe pulp, 2 parts of red wine, and 4 parts of potpourri sauce in parts by weight of raw materials, and the jelly colloid includes aloe vera in parts by weight of raw materials 8 parts of extract, 3 parts of red wine, 30 parts of water, 1.5 parts of carrageenan. Wherein, the pot-flower sauce is selected from a mixture of lily sauce and dandelion flower sauce.

[0023] Preparation:

[0024] 1) Stir and mix the aloe vera pulp, red wine and potpourri sauce evenly according to the weight of the raw materials, and freeze at 2°C for 45 minutes to obtain the jelly filling;

[0025] 2) Stir the aloe extract, red wine, water and carrageenan evenly at a temperature of 35°C in parts by weight of raw materials, add the jelly stuffing obtained in step 1) after cooling down to room temperature, and then freeze at a temperature of 2°C until Form jelly colloid, obta...

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PUM

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Abstract

The invention discloses feature-beautifying health-care jelly. The feature-beautifying health-care jelly is prepared from a jelly filling and fruit juice gel, wherein the jelly filling comprises the following raw materials in parts by weight: 10-15 parts of aloe flesh, 1-3 parts of red wine and 3-6 parts of a multi-flower sauce, and the fruit juice gel comprises the following raw materials in parts by weight: 5-10 parts of an aloe extracting solution, 2-5 parts of red wine, 20-40 parts of water, and 1-2 parts of carrageenin. Through improvement of raw material components and compounding ratios of the jelly filling and the fruit juice gel, the jelly having favorable feature-beautifying health-care functions and being unique in flavor is prepared, so that requirements for high quality of jelly snack foods of people can be met. The invention further discloses a preparation method of the jelly, the technology is simple, and the feature-beautifying health-care jelly is suitable for scaled industrial production.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a beauty and health care jelly and a preparation method thereof. Background technique [0002] Existing jelly on the market is various, yet all adds essence and fragrance, preservative etc. in the jelly of the overwhelming majority, although essence and fragrance can endow jelly various tastes, yet is not beneficial to people's health. With the improvement of people's living standards, people's requirements for the nutritional value of snacks are getting higher and higher, and jelly with health and beauty effects emerges at the historic moment, but it mostly uses Chinese herbal medicines and other ingredients to act as active ingredients for health effects, so The taste is not good enough to be accepted by people. How to make the jelly have both good health and beauty effects and excellent flavor, which can be accepted by people and suitable for long-term consumption is of great s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L33/00
Inventor 萧洪东胡文娥文锦欢温玉辉
Owner FOSHAN UNIVERSITY
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