Jelly powder containing one or more of tuber melanosporum, tuber indicum, tuber sinoaestivum, tuber pseudoexcavatum, tuber panzhihuanense and tuber excavatum as well as preparation method and soaking method of jelly powder
A technology of jelly powder and truffle powder, applied in the fields of food science, food preservation, and food ingredients as pH modifiers, etc., can solve the problem of no female consumers, achieve high nutritional and health value, and reduce protein consumption , the effect of promoting the synthesis of hepatic glycogen
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Embodiment 1
[0038] A kind of truffle jelly powder and brewing preparation method thereof, specifically comprising A bag (also called truffle superfine powder) composed of French black spore truffle powder, edible cornstarch and carrageenan, composed of citric acid, sodium citrate, Package B consisting of xylitol and honey. Composition by weight parts proportioning is as follows:
[0039] Package A (truffle superfine mixture powder): according to the weight ratio: 7 parts of French black spore truffle powder, 10 parts of edible cornstarch, 8 parts of carrageenan (Kappa type).
[0040] French black spore truffle powder is freeze-dried at ultra-low temperature, and the water content is less than 10%.
[0041] French black spore truffle powder is a fine powder with a particle size of less than 10um.
[0042] Edible cornstarch and carrageenan are mechanically pulverized into fine powders with a particle size of less than 0.5mm.
[0043] Package B: 2 parts of citric acid, 5 parts of sodium c...
Embodiment 2
[0051] A kind of truffle jelly powder and brewing preparation method thereof, specifically comprising the A bag (also called truffle superfine mixture powder) composed of French black spore truffle, edible cornstarch and carrageenan, composed of citric acid, sodium citrate, wood A B-pack composed of sugar alcohols and honey. Composition by weight parts proportioning is as follows:
[0052] Package A (truffle superfine mixture powder): proportioning according to parts by weight: 8 parts of French black spore truffle powder, 10 parts of edible cornstarch, and 8 parts of carrageenan (Kappa type).
[0053] The French Niger truffle is freeze-dried at ultra-low temperature and has a water content of less than 10%. Firstly, it is finely pulverized by a mechanical pulverizer, and then ultra-fine pulverized by ultra-low temperature physical wall-breaking technology.
[0054] French black spore truffle, which is a fine powder with a particle size of less than 10um.
[0055] Edible cor...
Embodiment 3
[0064] A kind of truffle jelly powder and brewing preparation method thereof, specifically comprise A bag (also called truffle superfine mixture powder bag) that is made up of French black spore truffle, edible cornstarch and carrageenan, by citric acid, sodium citrate, Package B consisting of xylitol and honey. Composition by weight parts proportioning is as follows:
[0065] Package A (truffle superfine powder): proportioning by weight: 9 parts of French niger truffle powder, 10 parts of edible cornstarch, and 8 parts of carrageenan (Kappa type).
[0066] The French Niger truffle is freeze-dried at ultra-low temperature and has a water content of less than 10%. Firstly, it is finely pulverized by a mechanical pulverizer, and then ultra-fine pulverized by ultra-low temperature physical wall-breaking technology.
[0067] French black spore truffle, which is a fine powder with a particle size of less than 10um.
[0068] Edible cornstarch and carrageenan are mechanically pulve...
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