Kudzuvine root light-eating health-preserving jelly and preparation method thereof

A technology of jelly and kudzu root powder, which is applied in food ingredients as antimicrobial preservation, food science, food ingredients, etc. It can solve the problems of low nutritional value, sugar content, high calorie, and no health-preserving effect, and achieve the goal of containing Low sugar content, high nutritional value, high satiety effect

Pending Publication Date: 2021-06-08
JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] On the one hand, the present invention aims to solve the defects of existing jelly products, such as low nutritional value, no health-preserving effec

Method used

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  • Kudzuvine root light-eating health-preserving jelly and preparation method thereof
  • Kudzuvine root light-eating health-preserving jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] This embodiment provides a kudzu root light food health jelly, which is prepared by dissolving 50 mL of concentrated fruit juice, 20 g of fructo-oligosaccharides, and 10 g of xylo-oligosaccharides in 1000 g of water to prepare liquid A. Separately take 100g of water and dissolve 30g of kudzu root powder, 6g of konjac powder, 10g of hantian powder, 3g of carrageenan, and 3g of locust bean gum to make liquid B. Take another 50g of water and dissolve 3g of citric acid, 2g of potassium chloride, and 2g of sodium citrate to prepare liquid C.

[0032] Heat liquid A to 95°C, add liquid B and stir quickly, continue to heat on low heat for 2 minutes until thickened, then remove the heat source, add liquid C, fill it into a mold, and cool in a 3-5°C freezer for 25 minutes.

Embodiment 2

[0034] This example provides a kudzu root light food health jelly, which is prepared by dissolving 30mL of concentrated fruit juice, 15g of fructo-oligosaccharide and 5g of xylo-oligosaccharide in 900g of water to prepare liquid A. Separately take 90 g of water and dissolve 24 g of kudzu root powder, 3 g of konjac powder, 5 g of hantian powder, 2 g of carrageenan, and 2 g of locust bean gum to prepare liquid B. Take another 10g of water and dissolve 2g of citric acid, 1g of potassium chloride, and 1g of sodium citrate to prepare liquid C.

[0035] Heat liquid A to 90°C, add liquid B and stir quickly, continue to heat on low heat for 2 minutes, then remove the heat source and add liquid C, fill it into the mold, and put it in a 3-5°C freezer to cool for 20 minutes.

Embodiment 3

[0037] This example provides a kudzu root light food health jelly, which is prepared by dissolving 100mL of concentrated fruit juice, 30g of fructooligosaccharide and 15g of xylooligosaccharide in 1000g of water to prepare liquid A. Separately take 200g of water and dissolve 40g of kudzu root powder, 12g of konjac powder, 10g of kantian powder, 5g of carrageenan, and 5g of locust bean gum to prepare liquid B. Take another 50 g of water and dissolve 6 g of citric acid, 2 g of potassium chloride, and 2 g of sodium citrate to prepare liquid C.

[0038] Heat liquid A to 95°C, add liquid B and stir quickly, continue to heat on low heat for 2 minutes until thickened, then remove the heat source, add liquid C, fill it into a mold, and cool in a 3-5°C freezer for 25 minutes.

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Abstract

The invention relates to kudzuvine root light-eating and health-preserving jelly with low sugar content, low calorie and health preserving function and a preparation method of the kudzuvine root light-eating and health-preserving jelly. In view of low nutritional value of existing jelly, a formula of the jelly is adjusted, and kudzuvine root powder with low calorie and high nutritional value is added, so that the jelly disclosed by the invention is low in sugar content and low in calorie, and has high satiety after being eaten. Kudzuvine roots are high in nutritional value, so that the kudzuvine root light-eating and health-preserving jelly has the effects of lightly eating and preserving health, and fructo-oligosaccharide is beneficial to intestinal beneficial microbial communities.

Description

technical field [0001] The invention belongs to the field of food, and relates to a jelly, in particular to a kudzu root light-food health-preserving jelly with low sugar content, low calorie and health-preserving function and a preparation method thereof. Background technique [0002] Jelly, also known as "jelly", is a Western sweet food that is semi-solid, crystal clear in appearance, fresh and diverse in color, and sweet and moist in taste. The colloid in the jelly contains two water-soluble dietary fibers, carrageenan and konjac gum. Dietary fiber is a very important and internationally recognized functional food base material. According to surveys, the intake of meat, protein and fat in the diet of many urban residents in my country far exceeds the national average level and is close to the level of developed countries. This "high-protein, high-fat" diet structure can easily lead to cardiovascular and cerebrovascular diseases, gastrointestinal discomfort, obesity, etc.,...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/10A23L33/21A23L3/3472
CPCA23L21/15A23L33/10A23L33/21A23L3/3472A23V2002/00A23V2200/30A23V2200/3202A23V2200/10A23V2250/284A23V2250/5036A23V2250/507A23V2250/032A23V2250/1582A23V2250/16A23V2250/6402
Inventor 翟宇黄佳琦杨静雅徐一博
Owner JIANGXI UNIVERSITY OF TRADITIONAL CHINESE MEDICINE
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