Instant-brewed or instant-cooked dual-purpose herb tea flavored jelly powder and preparation method thereof

A technology of jelly powder and herbal tea, which is applied in the fields of application, function of food ingredients, food ingredients containing natural extracts, etc. It can solve the problems of poor elasticity and syneresis, achieve soft and pleasant flavor, eliminate heat, and improve human immunity.

Inactive Publication Date: 2019-02-15
JIANGXI AGRICULTURAL UNIVERSITY +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention provides an instant or brewing dual-purpose herbal tea-flavored jelly powder and a preparation method thereof. The present invention achieves the improvement of strong and brittle jelly gel through the reasonable compounding of several food gums and modified starches. , poor elasticity, serious syneresis and other problems

Method used

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  • Instant-brewed or instant-cooked dual-purpose herb tea flavored jelly powder and preparation method thereof
  • Instant-brewed or instant-cooked dual-purpose herb tea flavored jelly powder and preparation method thereof

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preparation example Construction

[0037] The invention also discloses a preparation method of instant or boiling dual-purpose herbal tea-flavored jelly powder, which comprises the following steps:

[0038] Step 1. Prepare instant herbal tea powder:

[0039] Step 1.1, Weighing: Weigh the following components according to parts by mass: 2 to 5 parts of jelly grass, 1 to 4 parts of licorice, 2 to 4 parts of Prunella vulgaris, 2 to 4 parts of honeysuckle, 1 to 4 parts of chrysanthemum, 1 to 4 parts of Luo Han Guo 4 parts, 1-4 parts of cloth dregs leaves;

[0040] Step 1.2. Rinse the weighed components, add 800-1000 parts of drinking water to the above raw materials, then heat to 100°C, keep boiling for 25 minutes, and then filter the material liquid;

[0041] Step 1.3, add 800-1000 parts of drinking water to the medicinal residues, heat to 100°C, keep boiling for 25 minutes, and then filter out the liquid;

[0042] Step 1.4, mix the two feed liquids, and spray dry them under the conditions of the inlet air tempe...

Embodiment 1

[0050] An instant or brewing dual-purpose herbal tea-flavored jelly powder, comprising the following components in parts by mass: 450 parts of white granulated sugar, 27 parts of instant herbal tea powder, 55 parts of pregelatinized starch, 6 parts of locust bean gum, and 5 parts of carrageenan 1 part, 3 parts of potassium chloride, 2 parts of guar gum, 1 part of xanthan gum, and 1 part of mogroside.

[0051] The above instant or boiling dual-purpose herbal tea flavor jelly powder is prepared by the following method:

[0052] 1) Prepare instant herbal tea powder:

[0053] Step 1.1, Weighing: Weigh the following components according to the parts by mass: 4 parts of jelly grass, 2 parts of licorice, 3 parts of Prunella vulgaris, 3 parts of honeysuckle, 3 parts of chrysanthemum, 2 parts of Luo Han Guo, 3 parts of cloth residue leaves;

[0054] Step 1.2, Rinse the weighed components, add 900 parts of drinking water to the above raw materials, then heat to 100°C, keep boiling for ...

Embodiment 2

[0065] An instant or brewing dual-purpose herbal tea-flavored jelly powder, comprising the following components in parts by mass: 460 parts of white granulated sugar, 26 parts of instant herbal tea powder, 56 parts of pregelatinized starch, 6 parts of locust bean gum, and 6 parts of carrageenan 1 part, 3 parts of potassium chloride, 1 part of guar gum, 2 parts of xanthan gum, 1 part of mogroside.

[0066] The above instant or boiling dual-purpose herbal tea flavor jelly powder is prepared by the following method:

[0067] 1) Prepare instant herbal tea powder:

[0068] Step 1.1, Weighing: Weigh the following components according to parts by mass: 2 parts of jelly grass, 4 parts of licorice, 2 parts of Prunella vulgaris, 4 parts of honeysuckle, 1 part of chrysanthemum, 4 parts of Luo Han Guo, 1 part of cloth residue leaf;

[0069] Step 1.2. Rinse the weighed components, add 800 parts of drinking water to the above raw materials, then heat to 100°C, keep boiling for 25 minutes, ...

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Abstract

The invention discloses instant-brewed or instant-cooked dual-purpose herb tea flavored jelly powder and a preparation method thereof. The jelly powder comprises the following components in parts by mass of 300-500 parts of white granulated sugar, 10-30 parts of instant herb tea powder, 30-70 parts of pre-gelatinized starch, 3-7 parts of locust bean gum, 3-7 parts of carrageenin, 3-6 parts of potassium chloride, 1-5 parts of guar gum, 1-5 parts of xanthan gum and 1-5 parts of sweet mogroside. Through reasonable compounding of several edible glue and modified starch, the problems that jelly ishigh and crisp in gelatin, poor in elasticity, serious in synaeresis and the like, are solved. Natural plant extracts and natural sweeteners are used, so that the instant-brewed or instant-cooked dual-purpose herb tea flavored jelly powder has the advantages that the safety of the jelly is guaranteed, and the production cost is low.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a dual-purpose instant brewing or boiling herbal tea-flavored jelly powder and a preparation method thereof. Background technique [0002] With the rise of the food industry, the types of food are developing towards diversification, convenience and safety. Currently commercially available jellies have the following common problems: strong and brittle gel, poor elasticity, severe syneresis, abuse of synthetic sweeteners and essences. [0003] The molding raw materials of jelly are mainly agar, gelatin, high-ester pectin and carrageenan, etc., and there are defects in single use. For example, the jelly gel made of agar is strong and brittle, has poor elasticity, serious syneresis, and is used in a large amount. The cost is high; the disadvantage of using gelatin is that its melting point and freezing point are low, which is not conducive to the circulation in n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L29/238A23L29/269A23L29/30A23L29/256
CPCA23V2002/00A23L21/10A23L29/238A23L29/256A23L29/269A23L29/30A23V2200/324A23V2200/30A23V2250/21A23V2250/5118A23V2250/507A23V2250/5036A23V2250/506A23V2250/5086
Inventor 周锦枫吴磊燕龚维钟雅云刁子蔚董武辉曾锦河颜贤仔罗登廖博涛
Owner JIANGXI AGRICULTURAL UNIVERSITY
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