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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

Inactive Publication Date: 2018-09-28
INST OF SOIL FERTILIZER SICHUAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In China, jelly products were all aimed at children at the beginning, so the brand names were all oriented towards children. Xizhilang, Jinwa, Crayon Shin-chan, etc. all clearly bear the brand traces of children’s food. However, jelly has been in China for nearly 20 years. With the development of the development, the consumer group has shifted from children to women, but unfortunately, this market has been almost blank for more than ten years, and no jelly brand and products that truly belong to female consumers have been born.

Method used

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  • 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
  • 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
  • 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

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses jelly powder containing one or more of tuber melanosporum, tuber indicum, tuber sinoaestivum, tuber pseudoexcavatum, tuber panzhihuanense and tuber excavatum as well as a preparation method and soaking method of the jelly powder. The jelly powder consists of the following raw materials of 7-9 parts of powder of one or more of tuber melanosporum, tuber indicum, tuber sinoaestivum, tuber pseudoexcavatum, tuber panzhihuanense and tuber excavatum, 3-10 parts of edible corn starch, 5-8 parts of carrageenin, 1-5 parts of citric acid, 3-8 parts of sodium citrate, 5-8 parts ofxylitol and 10-15 parts of honey. The jelly powder containing one or more of the tuber melanosporum, the tuber indicum, the tuber sinoaestivum, the tuber pseudoexcavatum, the tuber panzhihuanense andthe tuber excavatum has high nutrient value and high health-care value, wherein one or more of the tuber melanosporum, the tuber indicum, the tuber sinoaestivum, the tuber pseudoexcavatum, the tuber panzhihuanense and the tuber excavatum which are contained in the jelly powder have the effects of improving immunity of organisms, and regulating the menstrual cycle of women, and achieve the effectsof reducing blood lipid and supplementing protein.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a truffle jelly powder, a preparation method and a brewing method thereof. Background technique [0002] Truffle, known as "the black diamond in the kitchen" and "God's food", is one of the three top ingredients of French cuisine. The main active ingredients of truffles are α-androstanol, ceramide, truffle polysaccharide, etc., among which α-androstanol is a steroid compound, which has the function of regulating women's menstrual cycle and causing female sexual excitement; ceramide has moisturizing, inducing Cell apoptosis, anti-tumor, immune regulation and other functions; truffle polysaccharide has anti-tumor, participate in immune regulation and other functions, in Indian truffle (Tuberindicum) dry powder, the total amount of amino acids is 16.7%, crude fiber 15.9%, protein 23.9% , energy 1201kJ / 100g, truffle polysaccharide content is about 1.5%. In short, truffle is a high-g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/25A23L33/125A23L29/00A23L3/3418
CPCA23L3/3418A23V2002/00A23L21/12A23L21/25A23L29/035A23L33/125A23V2200/30A23V2200/324A23V2200/3262A23V2250/5118A23V2250/5036A23V2250/032A23V2250/1614A23V2250/6422A23V2200/06A23V2200/14
Inventor 李小林叶雷邹捷亢宗静周洁许瀛引谢丽源陈影谭昊唐杰王勇谭伟彭卫红甘炳成闫世杰
Owner INST OF SOIL FERTILIZER SICHUAN ACAD OF AGRI SCI
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