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Method for preparing polypeptide fruit jelly

A production method and a peptide fruit technology are applied in the field of preparation of jelly containing polypeptides to achieve the effects of expanding use routes, being easy to carry, and improving immunity

Inactive Publication Date: 2006-11-22
CHINA RES INST OF DAILY CHEM IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no report about the preparation of polypeptide jelly at present

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Taking 100 kg of jelly as an example, dissolve 50 grams of sodium citrate and 0.2 kg of citric acid in 0.8 kg of water, 10 grams of potassium sorbate in 0.3 kg of water, and 50 grams of strawberry essence in 0.4 kg of water. Soybean polypeptide is dissolved in 15.26 kg of water; after dry mixing 0.9 kg of carrageenan and 10 kg of sucrose, add 67.03 kg of water. Then swell the sugar gum solution and stir it thoroughly for 3 minutes; after the carrageenan completely absorbs water, heat it to 90°C and maintain it for 10 minutes, filter it immediately, add potassium sorbate solution at 80-90°C, and add potassium sorbate solution at 75-80°C Strawberry essence solution, add acidity regulator solution at 70-75°C, add soybean polypeptide solution at 65-70°C, and fully stir; finally, the finished product is obtained through filling, sealing, sterilization, cooling and inspection. The total amount of water used is 83.79 kg, a part is added when boiling the gelatin, and a part is ...

Embodiment 2

[0022] Taking 100 kg of jelly as an example, dissolve 50 grams of adipic acid in 0.3 kg of water, 20 grams of potassium sorbate in 0.8 kg of water, 80 grams of assorted fruit flavors in 0.4 kg of water, and 6 kg of corn peptides in 14.67 1 kg of water; 1.0 kg of jelly powder (carrageenan: konjac gum=1: 1) and 12 kg of sucrose were dry mixed evenly, and then 64.68 kg of water was added. Then swell the sugar gel solution and stir it well for 10 minutes; after the compound jelly powder has completely absorbed water, heat it to 85°C and maintain it for 3 minutes, filter it immediately, add potassium sorbate solution at 80-90°C, and add potassium sorbate solution at 75-80°C Add assorted fruit flavor solution, add adipic acid solution at 70-75°C, add corn polypeptide solution at 65-70°C, and stir thoroughly; finally, the finished product is obtained through filling, sealing, sterilization, cooling, and inspection. The total amount of water used is 80.85 kg, a part is added when boil...

Embodiment 3

[0024] Taking 100 kg of jelly as an example, dissolve 0.1 kg of monosodium citrate and 0.2 kg of citric acid in 0.8 kg of water, dissolve 15 grams of potassium sorbate in 0.4 kg of water, and dissolve 0.1 kg of mint essence in 0.3 kg of water. One kilogram of palm peptide was dissolved in 14.86 kilograms of water; 0.8 kilograms of jelly powder (carrageenan: xanthan gum = 7: 1) and 15 kilograms of white sugar were dry mixed evenly, and then 65.43 kilograms of water were added. Then swell the sugar gel solution and stir it fully for 8 minutes; after the compound jelly powder has completely absorbed water, heat it to 88°C and maintain it for 5 minutes, filter it immediately, add potassium sorbate solution at 80-90°C, and add potassium sorbate solution at 75-80°C Add peppermint essence solution at 70-75°C, add acidity regulator solution at 70-75°C, add palm peptide solution at 65-70°C, and fully stir; finally, the finished product is obtained through filling, sealing, sterilization...

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PUM

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Abstract

The polypeptide fruit jelly producing process includes the following steps: mixing fruit jelly powder in 0.6-1.2 weight portions and sweetener in 0.03-15 weight portions, adding water in 59.9-67.03 weight portions via stirring for 3-10 min until complete water absorbing swelling of fruit jelly powder, heating at the boiling temperature 85-90 deg.c for 3-10 min, immediately filtering, adding preservative at 80 deg.c to the boiling point, adding essence at 75-80 deg.c, adding acidity regulating agent at 70-75 deg.c, adding polypeptide solution at 65-70, pouring, sealing, sterilizing, cooling and inspection. The present invention has good taste and health care effect, and may be used as the excellent nutrient source for athlete, valetudinarian and other special people.

Description

technical field [0001] The invention belongs to a preparation method of jelly, in particular to a preparation method of polypeptide-containing jelly. Background technique [0002] Polypeptide is an oligopeptide mixture composed of 3 to 6 amino acids obtained after enzymatic hydrolysis, separation and refinement of protein, with a molecular weight of about 1000Da. The amino acid composition is exactly the same as that of protein, and the amino acid is balanced and rich in content, while the polypeptide has higher nutritional characteristics than protein and amino acid, and has a variety of physiological functions and extremely strong biological activity and diversity. Patent CN1090724 combines traditional Chinese medicine with jelly to prepare traditional Chinese medicine jelly with health care function; patent CN1694626 is about the preparation of soybean protein acid gel food. But there is no report about the preparation of polypeptide jelly at present. Polypeptide jelly ...

Claims

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Application Information

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IPC IPC(8): A23L21/10A23J3/14
Inventor 杜志平卫鹏王万绪史东刘晓英台秀梅陈蔷珍
Owner CHINA RES INST OF DAILY CHEM IND
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