Cold jelly with weight-reducing function

A technology of ice powder and function, applied in the field of ice powder with weight loss function, can solve the problems of breeding microorganisms, easy to mix impurities, complicated procedures, etc., achieve the effect of improving color and fragrance, easy and feasible production, and improving nutrition

Inactive Publication Date: 2019-09-17
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The procedure is relatively complicated, and it is sold now, and it is easy to mix impurities and breed microorganisms during the production process. Modern ice powder processing and production often

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Weigh the total weight ratio of 0.05% carrageenan, 0.02% konjac gum, 0.05% edible potassium chloride, add boiling water in proportion, stir to dissolve and mix evenly, and when cooled to 30°C, fill until it contains 2.5% chia Seeds, 2.5% quinoa packaging container, sealed and put into cold storage for low temperature storage. Production of ice powder with refreshing and pleasant original flavor and slimming function.

Embodiment 2

[0021] Weigh the total weight ratio of 0.08% carrageenan, 0.035% konjac gum, and 0.07% edible potassium chloride, and add 90°C hot water to make the total weight 2kg. After stirring to dissolve, slowly cool to 25°C at room temperature. Fill it into a packaging container containing 2.5% chia seeds and 2.5% quinoa, seal it and put it into a cold storage for low-temperature storage. It takes 2 hours from the dissolution of raw materials to the formation of ice powder.

Embodiment 3

[0023] Weigh the total weight ratio of 0.08% carrageenan, 0.035% konjac gum, and 0.1% edible potassium chloride, and add 90°C hot water to make the total weight 2kg. After stirring to dissolve, slowly cool to 25°C at room temperature. Fill it into a packaging container containing 2.5% chia seeds and 2.5% quinoa, seal it and put it into a cold storage for low-temperature storage. It takes 1 hour from the dissolution of raw materials to the formation of ice powder. Compared with Example 2, it can be seen that under the same operating conditions, increasing the use ratio of potassium chloride can significantly shorten the solidification and molding time of ice powder.

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PUM

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Abstract

The invention discloses cold jelly with a weight-reducing function. The cold jelly with a weight-reducing function contains the following components by proportion: 0.03-0.1% of carrageenan, 0.01-0.05% of konjac glucomannan, 0.03-0.15% of edible potassium chloride, 2.5%-5% of Chia seeds, 2.5%-5% of quinoa, and the balance of drinking water. The finished product is in the form of a transparent gel, and the quinoa and Chia seed particles are uniformly suspended in the gel. The cold jelly has certain weight-reducing and health care functions, and can be directly eaten or used for preparing various flavors and types of cold jellies. Compared with the existing cold jelly on the market, the cold jelly with a weight-reducing function has the advantages of simple formula, convenient manufacture, safety and sanitation, diverse nutrition, low calorie, certain weight-reducing and health care functions, and less use of raw materials, so costs can be effectively saved. Aseptic filling, low-temperature preservation and cold chain transportation are used in the production process, and the cold jelly can be preserved for about 7 days.

Description

technical field [0001] The present invention relates to a kind of food. Specifically relates to a kind of ice powder with weight loss function. Background technique [0002] Ice powder is a characteristic traditional dessert snack in Southwest China. It is mostly eaten in summer. It is crystal clear, cool and refreshing. It is often eaten with fruits and brown sugar. It has a refreshing taste and rich taste. It is also a relatively low-calorie dessert. It has been welcomed by the masses for many years. [0003] Chia seeds are the seeds of the mint plant Chia sage, rich in essential fatty acid α-linolenic acid, a variety of antioxidant active ingredients (chlorogenic acid, caffeic acid, myricetin, quercetin, kaempferol, etc.) , is a source of natural omega-3 fatty acids, and is rich in dietary fiber, protein, vitamins, minerals, etc. Quinoa has high protein, and unsaturated fatty acids account for 83% of its fat. It is a low-fructose and low-glucose food that can exert ben...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L29/00A23L29/206A23L29/256A23L33/10A23L33/125
CPCA23L33/125A23L7/10A23L33/10A23L29/256A23L29/206A23L29/015A23V2002/00A23V2200/30A23V2250/6402A23V2250/262A23V2250/254
Inventor 董怡池玉闽周敏之贾利蓉
Owner SICHUAN UNIV
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