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 d

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

Example Embodiment

[0027] Example 1

[0028] This embodiment provides a jelly with a fat-reducing effect, calculated on a total mass of 300 parts, including 0.4 parts of yerba mate 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 juice concentrate, 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 glue: mix 3 parts of compound thickener, 0.1 part of konjac gum and 0.7 part of carrageenan, stir and dissolve completely with water at 70°C, and keep at 70°C for later use; (2) put inulin 2 0.4 parts of yerba mate extract, 5 parts of white kidney bean extract, 0.1 part of sucralose, add water and stir to dissolve completely, then heat to 60 ℃ to keep war...

Example Embodiment

[0031] Example 2

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

[0033] Its preparation method is:

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

Example Embodiment

[0035] Example 3

[0036] This embodiment provides a jelly with a fat-reducing effect, based on a total mass of 300 parts, including 1 part of yerba mate extract, 3 parts of white kidney bean extract, 3 parts of lemon juice concentrate, 15 parts of apple juice concentrate, pear juice 7.5 parts of concentrated juice, 2.4 parts of strawberry juice concentrate, 6 parts of fructooligosaccharides, 6 parts of inulin, 0.15 parts of konjac gum, 0.3 parts of carrageenan, 2.55 parts of compound thickener, 0.3 parts of essence, 0.06 parts of sucralose, The rest is water.

[0037] Its preparation method is:

[0038] (1) Preparation of mixed glue: mix 2.55 parts of compound thickener, 0.15 part of konjac gum and 0.3 part of carrageenan, stir and dissolve completely with water at 75°C, and keep at 75°C for later use; (2) put inulin 6 1 part of yerba mate extract, 3 parts of white kidney bean extract, and 0.06 part of sucralose, mixed well, stirred with water to dissolve completely, and he...

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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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