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Preparation method of low-calorie meal replacement jelly powder

A jelly powder and low-calorie technology, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as excessive sugar intake and easy hunger

Inactive Publication Date: 2018-04-24
杨丹妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eating too much jelly will affect the body's absorption of fat and protein, and it will also lead to excessive intake of sugar
At present, the popular meal replacement foods on the market are mostly nutrients and fruit and vegetable fibers. After eating, hunger is prone to occur between meals. Therefore, it is particularly important to provide a meal replacement food that is not easy to cause hunger.

Method used

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  • Preparation method of low-calorie meal replacement jelly powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] This embodiment provides a method for preparing low-calorie meal replacement jelly powder, comprising the following steps:

[0025] (1) In parts by weight, 55 parts of xylitol, 15 parts of linseed, 5.5 parts of jelly seeds, 10.5 parts of citric acid, 15 parts of carrageenan, 15 parts of agar, 1.5 parts of gelatin and 5 parts of konjac powder are mixed, Pass through a 100-mesh sieve after crushing to obtain primary mixed powder;

[0026] (2) Dissolving the primary mixed powder in 1000 parts of water, heating to 80-85°C, and cooling naturally until the primary mixed powder condenses into a gel-like product;

[0027] (3) Freezing the jelly product at -25°C for 16h, then refrigerating at 2°C for 3h, and then removing the precipitated moisture from the jelly product;

[0028] (4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally continue heating at a temperature of 95°C for 15 minutes, and then reduce the tempe...

Embodiment 2

[0033] This embodiment provides a method for preparing low-calorie meal replacement jelly powder, comprising the following steps:

[0034] (1) In parts by weight, take 50 parts of xylitol, 10 parts of flaxseed, 1 part of jelly jelly seed, 3 parts of citric acid, 10 parts of carrageenan, 10 parts of agar, 1 part of gelatin and 3 parts of konjac powder and pulverize Cross 100 mesh sieves to obtain primary mixed powder;

[0035] (2) Dissolving the primary mixed powder in 1000 parts of water, heating to 80°C, and cooling naturally until the primary mixed powder coagulates into a colloidal product;

[0036] (3) freezing the jelly product at -30°C for 12h, then refrigerating at 0°C for 2h, and then removing the precipitated moisture from the jelly product;

[0037](4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally continue heating at a temperature of 90°C for 10 minutes, and then lower the temperature at a rate of 2...

Embodiment 3

[0042] This embodiment provides a method for preparing low-calorie meal replacement jelly powder, comprising the following steps:

[0043] (1) In parts by weight, get 60 parts of xylitol, 20 parts of linseed, 10 parts of jelly jelly seeds, 18 parts of citric acid, 20 parts of carrageenan, 20 parts of agar, 2 parts of gelatin and 7 parts of konjac powder after pulverization Cross 100 mesh sieves to obtain primary mixed powder;

[0044] (2) Dissolving the primary mixed powder in 1000 parts of water, and heating to 85°C, and cooling naturally until the primary mixed powder coagulates into a colloidal product;

[0045] (3) Freezing the gelatinous product at -20°C for 20h, then refrigerating at 4°C for 4h, and then removing the precipitated moisture from the gelatinous product;

[0046] (4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally continue heating at a temperature of 100°C for 20 minutes, and then reduce the ...

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Abstract

The invention discloses a preparation method of low-calorie meal replacement jelly powder. The preparation method comprises the following steps of taking xylitol, linseeds, bean jelly seeds, citric acid, carrageenin, agar, gelatin and konjaku flour, and performing crushing so as to obtain primary mixed powder; dissolving the primary mixed powder in 1000 parts of water, performing heating, performing cooling, and performing coagulation so as to obtain a gum product; freezing and refrigerating the gum product; heating the refrigerated gum product for melting, adding dietary fibers, reducing thetemperature, and performing coagulation anew so as to obtain transparent gel; then freezing and refrigerating the transparent gel, then heating the refrigerated transparent gel for melting, and addingseasoning powder so as to obtain mixed gel; and drying the mixed gel so as to obtain the low-calorie meal replacement jelly powder. The meal replacement jelly powder disclosed by the invention is lowin sugar content and low in calorie; the meal replacement jelly powder disclosed by the invention is high in satiety, users do not feel hungry easily during two meals, and the low-calorie meal replacement jelly powder has favorable effect of reducing weight; and besides, when being eaten by the users, the low-calorie meal replacement jelly powder is good in mouth feel, unique in flavor and easy to absorb.

Description

technical field [0001] The invention relates to a method for preparing a meal replacement, in particular to a method for preparing a low-calorie meal replacement jelly powder that can effectively improve the user's sense of satiety and lose weight quickly. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly depends entirely on the gelation of gelatin to solidify. The main nutritional components of jelly include a small amount of vitamins, sugars, and a small amount of minerals. Its main edible effects are weight loss and increased satiety. Choking phenomenon. However, eating too much jelly will affect the body's absorption of fat and protein, and it will also lead to excessive intake of sugar. At present, the popular meal replacement foods on the market are mostly nutrients and fruit and vegetable fibers...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/125A23L33/22A23L29/00A23L5/20
CPCA23L5/20A23L21/12A23L29/03A23L33/125A23L33/22A23V2002/00A23V2200/332A23V2250/6422A23V2250/032A23V2250/5116A23V2200/32
Inventor 杨丹妮
Owner 杨丹妮
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