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Jelly with effects of reducing fat and weight and preparation method of jelly

An efficacy, jelly technology, applied in food science and other directions, can solve the problem of not achieving weight loss effect, and achieve the effect of accelerating cholesterol metabolism, obvious effect, and reducing the accumulation of fat

Pending Publication Date: 2022-04-29
北京思维晶格科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Therefore, the technical problem to be solved by the present invention is to overcome the problem in the prior art that the weight loss effect cannot be achieved under normal diet conditions, and the obese people need to persist in order to achieve the weight loss effect, and then provide a kind of jelly with fat reduction effect and its preparation method

Method used

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  • Jelly with effects of reducing fat and weight and preparation method of jelly
  • Jelly with effects of reducing fat and weight and preparation method of jelly
  • Jelly with effects of reducing fat and weight and preparation method of jelly

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides a kind of jelly with fat-reducing effect, which comprises 0.4 parts of Yerba yerba extract, 5 parts of white kidney bean extract, 1 part of lemon juice concentrate, 5 parts of apple juice concentrate, pear juice 12.5 parts of concentrated juice, 4 parts of strawberry concentrated juice, 8 parts of fructooligosaccharide, 2 parts of inulin, 0.1 part of konjac gum, 0.7 part of carrageenan, 3 parts of compound thickener, 0.2 part of essence, 0.1 part of sucralose, The rest is water.

[0029] Its preparation method is:

[0030] (1) Preparation of mixed gum: Mix 3 parts of compound thickener, 0.1 part of konjac gum and 0.7 part of carrageenan evenly, stir and dissolve completely with 70°C water, keep warm at 70°C for later use; (2) mix inulin 2 0.4 parts of yerba mate extract, 5 parts of white kidney bean extract, 0.1 part of sucralose, mix evenly, add water and stir to dissolve completely, then heat to 60°C and keep warm for later use; (3) Mix 1 par...

Embodiment 2

[0032] This embodiment provides a kind of jelly with fat-reducing effect, which includes 2 parts of Yerba yerba extract, 1 part of white kidney bean extract, 5 parts of lemon juice concentrate, 18 parts of apple juice concentrate, and 300 parts by total mass. 2.5 parts of concentrated juice, 1 part of strawberry concentrated juice, 2 parts of fructooligosaccharide, 8 parts of inulin, 0.5 part of konjac gum, 0.2 part of carrageenan, 2.4 parts of compound thickener, 0.7 part of essence, 0.04 part of sucralose, The rest is water.

[0033] Its preparation method is:

[0034](1) Preparation of mixed gum: Mix 2.4 parts of compound thickener, 0.5 part of konjac gum and 0.2 part of carrageenan evenly, stir and dissolve completely with 70°C water, keep warm at 70°C for later use; (2) mix 8 parts of inulin 2 parts of yerba mate extract, 1 part of white kidney bean extract, 0.04 part of sucralose, mix evenly, stir and dissolve with water, heat to 80°C and keep warm for later use; (3) Mi...

Embodiment 3

[0036] This example provides a jelly with fat-reducing effect, which comprises 1 part of Yerba yerba extract, 3 parts of white kidney bean extract, 3 parts of lemon juice concentrate, 15 parts of apple juice concentrate, pear juice Concentrated juice 7.5 parts, strawberry concentrated juice 2.4 parts, fructooligosaccharides 6 parts, inulin 6 parts, konjac gum 0.15 parts, carrageenan 0.3 parts, compound thickener 2.55 parts, essence 0.3 parts, sucralose 0.06 parts, The rest is water.

[0037] Its preparation method is:

[0038] (1) Preparation of mixed gum: Mix 2.55 parts of compound thickener, 0.15 part of konjac gum and 0.3 part of carrageenan, stir and dissolve completely with 75°C water, keep warm at 75°C for later use; (2) mix inulin 6 1 part of yerba mate extract, 3 parts of white kidney bean extract, 0.06 part of sucralose, mix evenly, stir and dissolve in water, heat to 75°C and keep warm for later use; (3) Mix 3 parts of lemon juice concentrate, 15 parts of apple juic...

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Abstract

The jelly with the effects of reducing fat and weight, provided by the invention, comprises the following components in parts by mass: 0.4-2 parts of a paraguay tea extract, 1-5 parts of a white kidney bean extract and 1-5 parts of lemon concentrated juice. According to the present invention, the three components are subjected to multi-angle synergistic cooperation to achieve the fat reducing and weight reducing effects by accelerating cholesterol metabolism, reducing fat accumulation and reducing fat absorption, and the experiment results show that under the normal diet condition of obese people, the product still has certain fat reducing and weight reducing effects, and can be used as the postprandial snack food to easily achieve the fat reducing and weight reducing effects.

Description

technical field [0001] The invention belongs to the technical field of functional food or health food, and in particular relates to a jelly with fat-reducing and weight-reducing effects and a preparation method thereof. Background technique [0002] With the accelerated pace of life, people's work, rest and diet are not fixed, coupled with less exercise, obesity and high body fat have become the normal state of more and more people. Obesity refers to a state caused by excessive accumulation of body fat. Obesity is associated with cardiovascular disease, type II diabetes, hypertension, dyslipidemia, hyperuricemia, certain tumors (including endometrium, breast, ovary, prostate , liver, gallbladder, kidney and colon) and musculoskeletal disorders (especially osteoarthritis) are closely related. According to the World Health Organization fact sheet in October 2017, more than 1.9 billion adults aged 18 and over are overweight, of which more than 650 million are obese. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/105A23L33/21
CPCA23L21/15A23L33/105A23L33/21A23V2002/00A23V2200/332A23V2200/3202A23V2200/242A23V2250/21A23V2250/284A23V2250/5062A23V2250/5066A23V2250/5036A23V2250/264
Inventor 林峰马涛朱巧莎王洋
Owner 北京思维晶格科技有限公司
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