Hyaluronic acid jelly and preparation method thereof

A technology of hyaluronic acid and sodium hyaluronate, which is used in food ingredients as gelling agents, functions of food ingredients, and food ingredients containing inorganic compounds, etc., can solve problems such as poor chewability, dehydration shrinkage of jelly products, and moisture precipitation. , to achieve the effect of improving gel strength, good application value and reducing water separation rate

Active Publication Date: 2021-02-09
BLOOMAGE BIOTECHNOLOGY CORP LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, carrageenan also has obvious disadvantages. The prepared jelly products are prone to dehydration and shrinkage, and the chewiness is poor.
Therefore, konjac gum is commonly used to improve the quality of jelly products, but the transparency of konjac is poor. Although the amount of water separated is reduced, water will still be separated.

Method used

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  • Hyaluronic acid jelly and preparation method thereof
  • Hyaluronic acid jelly and preparation method thereof
  • Hyaluronic acid jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054]A sugar-free jelly containing hyaluronic acid, comprising the following components in mass percent: κ-carrageenan 1.5%, KCl 0.3%, xylitol 5%, sodium hyaluronate 0.1%, citric acid 0.01%, purified water.

[0055] The molecular weight of sodium hyaluronate is 5.0×10 4 Da.

[0056] The preparation method is as follows:

[0057] 1. Sol

[0058] Dry mix kappa-carrageenan, KCl and 60% xylitol of total xylitol evenly, slowly add it into water with a total water content of 50% while stirring, and soak for 20 minutes to make the rubber powder fully absorb water and swell.

[0059] 2. Dissolving sodium hyaluronate

[0060] Dry mix the sodium hyaluronate and the remaining xylitol evenly, and slowly add it into water with a total water content of 40% under the condition of stirring.

[0061] 3. Dissolve citric acid

[0062] The remaining water dissolves the citric acid.

[0063] 4. Boil gelatin

[0064] The swollen mixed solution was kept warm in a slightly boiling water bath...

Embodiment 2

[0078] A sugar-free jelly containing hyaluronic acid, comprising the following components in mass percent: 0.5% κ-carrageenan, 0.05% KCl, 15% xylitol, 3.0% sodium hyaluronate, 0.3% citric acid, purified water.

[0079] The molecular weight of sodium hyaluronate is 1.5×10 6 Da.

[0080] The preparation method is as in Example 1.

Embodiment 3

[0082] A sugar-free jelly containing hyaluronic acid, comprising the following components in mass percent: κ-carrageenan 1.2%, KCl 0.25%, xylitol 6%, sodium hyaluronate 0.2%, citric acid 0.1%, purified water.

[0083] The molecular weight of sodium hyaluronate is 1.0×10 5 Da.

[0084] The preparation method is as in Example 1.

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Abstract

The invention discloses hyaluronic acid jelly. The hyaluronic acid jelly is characterized in that the hyaluronic acid jelly is of a three-dimensional reticular gel structure and comprises kappa-carrageenan, KCl, xylitol, hyaluronic acid or salt thereof. The sugar-free jelly containing hyaluronic acid disclosed by the invention can solve the problem of jelly bleeding, and besides, can meet the requirements of people for low sugar and even no sugar.

Description

technical field [0001] The invention relates to the field of food, in particular to a hyaluronic acid jelly and a preparation method thereof. Background technique [0002] As a hot-selling snack food, jelly is crystal clear and colorful, and is deeply loved by children and young people. It is mainly processed by a series of processes such as jelly gel, sweetener, thickener, and essence. Most of the jellies currently on the market are high-sugar foods with a sugar content of more than 15%, with limited nutritional value and health care functions. Too much sugar intake can also cause human obesity and dental caries, and also cause diabetes and coronary heart disease. and other common diseases. With the enhancement of people's awareness of health care and the gradual improvement of living standards, consumers began to pursue products with more nutritional value, low sugar or no sugar. [0003] As a filling sweetener, xylitol has been gradually used for its health functions s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/125A23L29/30A23L29/256A23L27/30
CPCA23L21/10A23L33/125A23L29/30A23L29/256A23L27/34A23V2002/00A23V2200/328A23V2200/312A23V2200/228A23V2250/50364A23V2250/1582A23V2250/16A23V2250/6422A23V2250/032A23V2250/51
Inventor 宫衍革宋永民冯晓毅刘栋甄文博姜秀敏赵嘉悦杨慧珠张霞郭学平
Owner BLOOMAGE BIOTECHNOLOGY CORP LTD
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