Stomach-invigorating digestion-promoting gel candy and preparation method thereof
A technology of gel candy, invigorating the stomach and eliminating food, which is applied in the fields of confectionery, confectionary industry, food science, etc., to help digestion, increase nutrient intake, and avoid high blood sugar
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Embodiment 1
[0031] Pectin is prepared from the following raw materials: grapefruit peel 18%, orange peel 12%, pear peel 18%, apple peel 30%, mulberry 10%, citric acid 11%, and amylase 1%.
[0032] Preparation:
[0033] (1) Washing and crushing: Wash the grapefruit peel, orange peel, pear peel, apple peel, and mulberry, dry with water, and then chop the grapefruit peel, orange peel, pear peel, and apple peel to a length of 0.8 ~1.2cm, then mulberry, chopped grapefruit peel, orange peel, pear peel and apple peel are squeezed to 78-82% moisture content by a juicer;
[0034] (2) Hydrolysis: mix the squeezed raw materials with water in a weight ratio of 1:5, add the citric acid to adjust the pH to 1.5-3, stir, then gradually increase the temperature to 70-75°C, keep warm and stir for 120-180min , The stirring speed is 50-80 rpm, and the temperature is kept for 180-300 min, and then filtered while hot to obtain the pectin extract;
[0035] (3) Enzymatic hydrolysis: Cool the pectin extract obtained in ...
Embodiment 2
[0038] The pectin is prepared from the following mass parts of raw materials: 30% grapefruit peel, 10% orange peel, 25% pear peel, 16% apple peel, 8% mulberry, 9.5% citric acid, and 1.5% amylase.
[0039] Making jelly candy
Embodiment 3
[0041] A jelly candy for invigorating the stomach and digesting food, comprising raw materials of the following parts by mass: 0.6 parts of hawthorn powder, 0.5 parts of chicken gold powder, 1 part of coconut powder, 1.5 parts of spirulina protein powder, 18 parts of maltitol, 13 parts of pectin, and acid 7 parts of milk powder, 3 parts of carotene, 1.2 parts of zinc-rich yeast powder, 0.5 parts of selenium-rich yeast powder, 10 parts of prebiotics, 2 parts of vitamin complex agent, 1 part of mannitol; among them, the pectin prepared in Example 1 is selected.
[0042] Preparation:
[0043] S1: Weigh 0.3-0.5 times the weight of the maltitol water into a boiling pot and boil, then add the maltitol and cook until it is completely dissolved, add the hawthorn powder, stir, boil, and cool to obtain a mixed slurry 1;
[0044] S2: Weigh 0.8-1.2 times the weight of the pectin and put it in a boiling pot to boil, cool to 40-50°C, take one third of the hot water, add the pectin and stir evenly...
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