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Fully-nutritive jelly capable of clearing heat and reducing blood lipid and preparation method of fully-nutritive jelly

A technology of complete nutrition and jelly, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food extraction, etc., can solve problems that have not been found yet, and achieve the effect of less additives and rich nutrition

Inactive Publication Date: 2019-03-15
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, application number 201810197570.2 discloses a mulberry health-care jelly, and application number 201810019599.1 discloses a high-fiber calcium-enhanced collagen jelly and its preparation method, etc., which enrich the nutrition of the jelly, but have not been found yet. Literature related to jelly

Method used

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  • Fully-nutritive jelly capable of clearing heat and reducing blood lipid and preparation method of fully-nutritive jelly
  • Fully-nutritive jelly capable of clearing heat and reducing blood lipid and preparation method of fully-nutritive jelly
  • Fully-nutritive jelly capable of clearing heat and reducing blood lipid and preparation method of fully-nutritive jelly

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Experimental program
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Effect test

Embodiment 1

[0053] Embodiment 1, the preparation method of the full-nutrition jelly of heat-clearing and lipid-lowering, comprises the following steps:

[0054] S1, preparation of wolfberry extract, Bailing mushroom extract and purslane extract:

[0055] 1.1. Preparation of Lycium barbarum extract:

[0056] Take the cleaned Lycium barbarum and pulverize it at a speed of 800r / min for 4 minutes with a pulverizer to obtain Lycium barbarum powder.

[0057] According to the ratio of solid to liquid 1:30 (g / mL), wolfberry powder was added to 4% ethanol aqueous solution (solvent is deionized water) at 100°C, and the temperature was kept at 100°C in the extraction pot for 2h extraction , to obtain the crude extract Ⅰ of Lycium barbarum.

[0058] Add absolute ethanol to the obtained wolfberry extract crude liquid I, and continue to extract in the extraction pot at a temperature of 100°C for 1 hour to obtain wolfberry extract crude liquid II;

[0059] The amount of absolute ethanol is 8% of the ...

Embodiment 2

[0088] Embodiment 2, in step S4 of embodiment 1, extract by wolfberry extract, Bailing mushroom extract, purslane extract, loquat leaf extract, ginkgo leaf extract, Anemarrhena anemarrhena extract, rhubarb extract, Alisma oleracea extract The mass ratio of liquid is changed into " 4: 4: 3: 2: 3: 3: 3: 3 " by " 4: 3: 1: 2: 1: 1: 1: 1 "; Simultaneously, control sterilization temperature in step S5 The temperature is 85°C, and the sterilization time is 15 minutes.

[0089] All the other are equal to embodiment 1.

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Abstract

The invention provides a preparation method of fully-nutritive jelly capable of clearing heat and reducing blood lipid. The preparation method comprises the following steps of uniformly mixing a Chinese wolfberry fruit extracting solution with a pleurotus nebrodensis extracting solution, a purslane herb extracting solution, a loquat leaf extracting solution, a ginkgo leaf extracting solution, a rhizoma anemarrhenae extracting solution, a radix et rhizoma rhei extracting solution and a rhizoma alismatis extracting solution to obtain mixed liquid I; sequentially adding gelatin and carrageenin tothe mixed liquid I to obtain mixed liquid II; heating the mixed liquid II at the temperature of 80-95 DEG C for 10-15min, performing stirring for 12-17min, and then adding compound seasoning so as toobtain jelly material liquid; and mixing the jelly material liquid with jelly powder to obtain a mixture, placing the mixture in a water bath of 80-90 DEG C, performing uniform stirring, performing pouring in a container, performing natural cooling to room temperature, performing sealing, performing sterilization, and performing natural draining, so that the jelly is obtained. The invention further provides the jelly prepared by the preparation method, and the jelly has the efficacy of clearing heat and reducing blood lipid.

Description

technical field [0001] The invention relates to the field of food production and processing, in particular to a heat-clearing and fat-reducing full-nutrition jelly and a preparation method thereof. Background technique [0002] Jelly products originated from foreign countries. They are a kind of Western sweets used to replace fruits. They have the characteristics of crystal clear appearance, bright color and soft taste, which are popular among children and young people. However, due to the high calorie content of jelly, and with the continuous improvement of my country's social development level in recent years, obesity has become the focus of social attention, and has also become the cause of various cardiovascular, hypertension, diabetes and other diseases. Jelly for further improvements. [0003] At present, there are various kinds of jelly on the market, adding milk, chocolate and other ingredients, and some adding fruit or nuts, which are rich in style and very attracti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/105
CPCA23V2002/00A23L21/15A23L33/105A23V2200/3324A23V2200/30A23V2250/21A23V2250/208A23V2250/2122A23V2250/5036A23V2250/042A23V2250/032A23V2250/6422A23V2250/264A23V2300/14
Inventor 宋广磊于达方玉佩
Owner ZHEJIANG GONGSHANG UNIVERSITY
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