Antarctic krill oil jelly suitable for old people to eat as well as preparation method and application thereof

Abstract

The invention discloses euphausia superba oil jelly suitable for old people to eat as well as a preparation method and application thereof.Soluble dietary fibers such as polydextrose, resistant dextrin and inulin are added in a jelly formula, and the dietary fibers are beneficial to improving the softness and taste of the jelly and improving the taste of the jelly; the jelly is smoother and not greasy in the eating process, and the eating experience is enhanced. Meanwhile, the dietary fibers can also provide necessary nutritional support for human bodies, so that good intestinal health can be maintained, and normal functions of digestive systems can be promoted. And the fibers can prolong satiety, reduce the occurrence of dyspepsia and constipation, and facilitate subsequent daily health management.

Description

Technical Field

[0001] The invention belongs to the field of jelly preparation, and in particular relates to Antarctic krill oil jelly suitable for elderly people to eat, a preparation method and an application thereof. Background Art

[0002] As they age, the chewing and swallowing functions of the elderly gradually weaken, which makes it difficult for them to consume hard or difficult-to-chew foods. This swallowing difficulty can significantly reduce their acceptance of food and lead to insufficient nutrient intake. In addition, the elderly have more special nutritional needs, especially in terms of dietary fiber, vitamins, trace elements, and omega-3 fatty acids, and they need additional supplements. These nutrients are essential for maintaining digestive function, enhancing immunity, maintaining cardiovascular health, and preventing aging-related diseases.

[0003] However, many traditional jellies cannot fully meet the special needs of current consumers in terms of texture and taste. First of all, these jellies are usually hard in texture and require greater chewing strength and patience, which undoubtedly poses a greater challenge for people with declining dental health or weakened chewing ability, especially the elderly. Continuous chewing will lead to chewing fatigue and reduce the pleasure of food. In addition, the high sugar content of traditional jellies is not suitable for the elderly and people with high blood sugar control needs, further limiting its applicability in a healthy diet.

[0004] Secondly, traditional jelly is often difficult to dissolve in the mouth, which further exacerbates the difficulty of swallowing. For those whose swallowing function is impaired due to aging or disease, solid food and overly slippery soft jelly may cause the risk of accidental swallowing or choking, increasing the danger of eating. Some soft jelly products, due to their smooth surface, are difficult to melt quickly, which still causes inconvenience to the intestines during eating.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, provide an Antarctic krill oil jelly suitable for consumption by the elderly, and a preparation method and application thereof, thereby solving the problems raised in the above-mentioned background technology.

[0007] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is: A method for preparing Antarctic krill oil jelly suitable for elderly people to eat comprises the following steps: Step (1): preparing a citric acid solution with a concentration of 0.03%-0.06%, then adding agar powder to the citric acid solution at a ratio of 1:70-120, and adding erythritol, and boiling in boiling water for 5-10 minutes to prepare agar as the basic colloidal structure of jelly; Carrageenan in agar-agar can form different types of gels due to its special chemical structure, which is suitable for jelly foods, making it an important ingredient for improving food texture and stability. Step (2): Antarctic phosphorus oil and walnut oil are mixed in a ratio of 1:8-12, then 0.2% VE antioxidant is added, and finally, the mixture is emulsified by a high-efficiency emulsifying device to obtain a uniform emulsion; Step (3): After the agar prepared in step (1) is cooled to 70°C-80°C, the emulsified liquid in step (2) is added to the gelatin solution at a ratio of 1:50-60, and stirred continuously until a jelly solution ① is formed after being stirred evenly; Step (4): during the stirring process in step (3), soluble dietary fiber and trace elements are added to the jelly liquid ①, and after the soluble dietary fiber and trace elements are evenly mixed, jelly liquid ② is obtained; Step (5): Filter the jelly liquid ② using a 120-mesh sieve to remove insoluble matter, thereby obtaining jelly liquid ③; Step (6): introducing the jelly liquid ③ into the mold, sterilizing the mold after filling it, and naturally cooling it to room temperature after sterilization to obtain a jelly product.

[0008] Optionally, in step (6), a natural lubricant needs to be added to the jelly liquid ③ during the cooling process of the jelly liquid. The natural lubricant includes one or a combination of two or more of glycerin and coconut oil, and the proportion thereof is 0.5%-2% of the total weight of the jelly liquid ③.

[0009] Optionally, the proportion of erythritol can be controlled to control the sugar content of the jelly to 10-25%.

[0010] The Antarctic krill oil jelly suitable for consumption by the elderly, as well as its preparation method and use according to claim 1, is characterized in that the soluble fiber diet includes one of polydextrose, resistant dextrin, and inulin, and the proportion of the added soluble dietary fiber is 2%-5% of the total weight of the jelly liquid ①.

[0011] Optionally, the trace elements include one of calcium, magnesium and zinc or a combination of two or more thereof, and the total added amount thereof is 0.1%-0.5% of the total weight of the jelly liquid①.

[0012] Optionally, in step (4), during the stirring and forming process, the gas injection device introduces nitrogen into the jelly liquid at a rate of 0.1-0.5 L / min, and the stirring speed is 200-300 rpm.

[0013] It should be noted that the addition of nitrogen can form a uniform porous structure inside the jelly. These fine small bubbles not only make the jelly lighter and softer, but also give the jelly the characteristic of melting in the mouth, greatly improving the overall experience when eating. Due to these porous structures, the jelly can dissolve quickly in the mouth without excessive chewing, which greatly reduces the difficulty of eating. It is especially suitable for the elderly with weak chewing and swallowing ability or people with swallowing difficulties. In addition, the addition of nitrogen can also significantly improve the elasticity and smoothness of the jelly, ensuring that the jelly can return to its original shape after chewing, making its taste more layered. At the same time, the introduction of nitrogen makes the surface of the jelly more uniform, flat and smooth, improves the visual appeal of the jelly, and makes the product not only taste good, but also more beautiful. More importantly, this porous structure can also accelerate the release of nutrients in the jelly, so that consumers can absorb the healthy nutrition in the jelly more quickly while enjoying the delicious taste, thereby improving the functionality and palatability of the jelly. The addition of nitrogen can also effectively prevent the oxidation of Antarctic krill oil during the production and storage of jelly. Since nitrogen is an inert gas, it can replace oxygen inside the jelly and in the packaging, creating a low-oxygen environment, thereby reducing the contact between oil and oxygen and avoiding oxidation reactions of omega-3 fatty acids and other active ingredients in krill oil.

[0014] Optionally, during the sterilization of the mold in step (6), the mold is placed in a water bath at 85° C. for 10 to 15 minutes.

[0015] The invention discloses Antarctic krill oil jelly suitable for elderly people to eat, which can be prepared by adopting a preparation method of Antarctic krill oil jelly suitable for elderly people to eat.

[0016] An Antarctic krill oil jelly suitable for consumption by the elderly is used for daily nutritional supplementation and health maintenance of the elderly. Since the jelly uses natural lubricants (such as glycerin or coconut oil) in the formula and optimizes the surface structure and thickness of the jelly to give it corresponding softness and melt-in-the-mouth properties, it can effectively help elderly people with dysphagia to accept nutrition more easily. In addition, soluble dietary fiber is added to the jelly. These ingredients can not only improve the taste of the jelly, but also promote starch peristalsis, help maintain good digestive function, and prevent common problems such as constipation. Secondly, the jelly is rich in trace elements, such as calcium, magnesium, zinc, etc. These elements can meet the needs of trace nutrients, help improve bones, maintain bone health nutrients, and reduce health problems caused by the lack of these nutrients. In addition, Antarctic krill oil is rich in phospholipid-type omega-3, which helps lower blood lipids and protect cardiovascular health.

[0017] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art. Of course, any product implementing the present invention does not necessarily need to achieve all the advantages described below at the same time: The present invention adds soluble dietary fiber, such as polydextrose, resistant dextrin and inulin, to the jelly formula. These dietary fibers not only help to improve the softness and taste of the jelly, but also make the jelly smoother and less greasy during consumption, thereby enhancing the eating experience. At the same time, dietary fiber can also provide necessary nutritional support for the human body, help maintain good intestinal health, and promote the normal function of the digestive system. Fiber can also prolong the feeling of fullness, reduce the occurrence of indigestion and constipation, and help with subsequent daily health management.

[0018] The present invention introduces nitrogen through an efficient emulsifying device during the jelly preparation process, which helps to form a uniform porous structure, making the jelly lighter and softer, and having the effect of melting in the mouth. This porous structure can effectively accelerate the dissolution process of the jelly in the mouth, reduce the burden of the elderly when chewing, and make the jelly more suitable for people with weak chewing and swallowing functions. Compared with traditional jelly, the jelly introduced with nitrogen does not appear too tight, is easier to eat, and enhances the elasticity and overall taste of the jelly.

[0019] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The drawings described below are only some embodiments. For those skilled in the art, other drawings can be obtained based on these drawings without creative work. In the drawings: Figure 1 This is a schematic diagram of the jelly in Example 3; Figure 2 This is a schematic diagram of the jelly scoring of Example 1; Figure 3 This is a schematic diagram of the structure of the jelly scoring table in Example 2; Figure 4 This is a schematic diagram of the structure of the jelly scoring table in Example 3; Figure 5 Schematic diagram of the structure of the jelly scoring table for the control example.

[0021] It should be noted that these drawings and textual descriptions are not intended to limit the conceptual scope of the present invention in any way, but are intended to illustrate the concept of the present invention for those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0022] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0023] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0024] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0025] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0026] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0027] See also Figure 1-5 As shown, in this embodiment, a method for preparing Antarctic krill oil jelly suitable for consumption by the elderly is provided, comprising the following steps: Step (1): preparing a citric acid solution with a concentration of 0.03%-0.06%, then adding agar powder to the citric acid solution at a ratio of 1:70-120, and adding erythritol, and boiling in boiling water for 5-10 minutes to prepare agar as the basic colloidal structure of jelly; Step (2): Antarctic phosphorus oil and walnut oil are mixed in a ratio of 1:8-12, then 0.2% VE antioxidant is added, and finally, the mixture is emulsified by a high-efficiency emulsifying device to obtain a uniform emulsion; Step (3): After the agar prepared in step (1) is cooled to 70°C-80°C, the emulsified liquid in step (2) is added to the gelatin solution at a ratio of 1:50-60, and stirred continuously until a jelly solution ① is formed after being stirred evenly; Step (4): during the stirring process in step (3), soluble dietary fiber and trace elements are added to the jelly liquid ①, and after the soluble dietary fiber and trace elements are evenly mixed, jelly liquid ② is obtained; Step (5): Filter the jelly liquid ② using a 120-mesh sieve to remove insoluble matter, thereby obtaining jelly liquid ③; Step (6): introducing the jelly liquid ③ into the mold, sterilizing the mold after filling it, and naturally cooling it to room temperature after sterilization to obtain the jelly product.

[0028] In some embodiments of the present invention, in step (6), a natural lubricant needs to be added to the jelly liquid ③ during the cooling process of the jelly liquid. The natural lubricant includes one or a combination of two or more of glycerol and coconut oil, and the proportion thereof is 0.5%-2% of the total weight of the jelly liquid ③.

[0029] In some embodiments of the present invention, the proportion of erythritol is controlled to control the sugar content of the jelly to 10-25%.

[0030] In some embodiments of the present invention, the soluble fiber diet includes one of polydextrose, resistant dextrin, and inulin, and the proportion of the added soluble dietary fiber is 2%-5% of the total weight of the jelly liquid①.

[0031] In some embodiments of the present invention, the trace elements include one or a combination of two or more of calcium, magnesium and zinc, and the total added amount thereof is 0.1%-0.5% of the total weight of the jelly liquid ①.

[0032] In some embodiments of the present invention, in step (4), during the stirring and forming process, the gas injection device introduces nitrogen into the jelly liquid at a rate of 0.1-0.5 L / min, and the stirring speed is 200-300 rpm.

[0033] In some embodiments of the present invention, during the sterilization of the mold in step (6), the mold is placed in a water bath at 85° C. for sterilization for 10 to 15 minutes.

[0034] The invention discloses Antarctic krill oil jelly suitable for elderly people to eat, which can be prepared by adopting a preparation method of Antarctic krill oil jelly suitable for elderly people to eat.

[0035] The invention discloses an Antarctic krill oil jelly suitable for elderly people to eat, which is used for daily nutritional supplement and health maintenance of the elderly people.

[0036] The present invention will now be further described in detail with reference to embodiments.

[0037] It should be noted that all raw materials in the examples of the present invention were obtained through commercial sources.

[0038] Example 1: A method for preparing Antarctic krill oil jelly suitable for consumption by the elderly is provided, comprising the following steps: Step (1): prepare a 0.03% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:100, add erythritol, mix, and boil in boiling water for 5 minutes to form agar.

[0039] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:12, 0.2% VE antioxidant is added, and emulsification is carried out by high-efficiency emulsification equipment to obtain a uniform emulsion.

[0040] Step (3): Mix the agar-agar cooled to 70°C with the emulsion in a ratio of 1:60, and continue stirring to form a jelly liquid①.

[0041] Step (4): During the stirring process, 3% inulin and 0.4% magnesium element are added to the jelly liquid ①. After uniform stirring, nitrogen is introduced into the jelly liquid ① at a flow rate of 0.3 L / min using a gas injection device. The stirring speed is controlled at 250 rpm to form a jelly liquid ②.

[0042] Step (5): Filter the jelly liquid ② through a 120-mesh sieve to remove insoluble matter, thereby obtaining the jelly liquid ③.

[0043] Step (6): Place the jelly liquid ③ into a mold, and add a 2% mixture of glycerol and coconut oil as a natural lubricant during the cooling process of the mold. After stirring evenly, place the mold in an 85°C water bath for sterilization for 12 minutes, and cool to room temperature to obtain a jelly product.

[0044] The jelly prepared in Example 1 is suitable for the elderly, has a natural lubricant, improves swallowing smoothness, and contains magnesium, which is beneficial to bone health. The sugar content is controlled at 15%.

[0045] Example 2: A method for preparing Antarctic krill oil jelly suitable for consumption by the elderly is provided, comprising the following steps: Step (1): prepare a 0.03% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:100, add erythritol, mix, and boil in boiling water for 5 minutes to form agar.

[0046] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:12, 0.2% VE antioxidant is added, and emulsification is carried out by high-efficiency emulsification equipment to obtain a uniform emulsion.

[0047] Step (3): Mix the agar-agar cooled to 70°C with the emulsion in a ratio of 1:60, and continue stirring to form a jelly liquid①.

[0048] Step (4): During the stirring process, 4% polydextrose and 0.2% calcium element are added to the jelly liquid ①. After uniform stirring, nitrogen is introduced into the jelly liquid at a flow rate of 0.3 L / min using a gas injection device. The stirring speed is controlled at 250 rpm to form a jelly liquid ②.

[0049] Step (5): Filter the jelly liquid ② through a 120-mesh sieve to remove insoluble matter, thereby obtaining the jelly liquid ③.

[0050] Step (6): Place the jelly liquid ③ into a mold, and add a 2% mixture of glycerol and coconut oil as a natural lubricant during the cooling process of the mold. After stirring evenly, place the mold in an 85°C water bath for sterilization for 12 minutes, and cool to room temperature to obtain a jelly product.

[0051] The jelly prepared in Example 2 has a high fiber content and is suitable for middle-aged and elderly people. The added polydextrose helps to improve intestinal health, and the introduction of nitrogen makes the jelly form a porous structure, which improves the effect of melting in the mouth, and the sugar content is 20%.

[0052] Example 3: A method for preparing Antarctic krill oil jelly suitable for consumption by the elderly is provided, comprising the following steps: Step (1): prepare a 0.06% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:100, and add erythritol, and boil the mixture in water for 8 minutes to form agar.

[0053] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:8, 0.2% VE antioxidant is added, and emulsification is performed using a high-efficiency emulsifying device to obtain a uniform solution to obtain an emulsion.

[0054] Step (3): Mix the agar-agar cooled to 80°C with the emulsion in a ratio of 1:50, and continue stirring to form a jelly liquid①.

[0055] Step (4): During the stirring process, add 5% inulin and 0.5% zinc element to the jelly liquid ①, and stir evenly to obtain jelly liquid ②.

[0056] Step (5): Filter the jelly liquid ② through a 120-mesh sieve to remove insoluble matter to obtain jelly liquid ③.

[0057] Step (6): Place the jelly liquid ③ into the mold, and add 2% of a mixture of glycerin and coconut oil as a natural lubricant during the cooling process of the mold, and stir evenly. Place the mold in an 85°C water bath for sterilization for 12 minutes, and cool to room temperature to obtain a jelly product.

[0058] The jelly prepared in Example 3 is rich in soluble fiber inulin and is suitable for the elderly who need dietary fiber supplementation. The added zinc element helps to improve immunity, the lubricant formula makes the jelly easier to swallow, and the sugar content is controlled at 10%.

[0059] Control Example: The difference between the control example and Examples 1-3 is that no polyglucose or other soluble dietary fiber is added in the control example, and no nitrogen is introduced.

[0060] Experimental example: sensory evaluation of the final jelly product Prepare 10 jelly samples from the same batch to ensure the consistency of the samples in appearance, color, taste, etc.

[0061] Ten testers aged 60-80 were selected and each participant was given a number ranging from 1 to 10 to ensure the anonymity of the test results.

[0062] Sensory evaluation criteria: Appearance: transparency, uniformity, attractiveness of color; Smell: whether there is any peculiar smell or fishy smell, or whether there is any fresh fragrance; Taste: ease of chewing, softness; Hardness: whether the jelly is of moderate hardness; Elasticity: whether the jelly is elastic enough and can restore its shape; Sweetness: Is the sweetness moderate and does it cover up the fishy smell? Overall satisfaction: Participants' rating of their overall sensory experience.

[0063] Testing process: Each tester tasted the jelly sample assigned to them in turn.

[0064] Each tester scored the jelly according to the sensory evaluation criteria, with a score of 1-30, 30 being the full score and 1 being the lowest score.

[0065] The tester records the sensory scores of each dimension and fills them in on the score sheet provided. For the score sheet for Examples 1-3 and the control example, see Figure 2-5 shown.

[0066] Experimental conclusion: In Examples 1-3, the taste of the jelly is significantly better, which is mainly attributed to the uniform porous structure formed by the process. This structure makes the jelly lighter and softer, and can melt quickly in the mouth, achieving a melt-in-the-mouth effect. The porous structure not only improves the comfort of the jelly when eaten, but also speeds up the dissolution rate, so that the jelly quickly decomposes when it comes into contact with the temperature and saliva of the oral cavity, reduces the burden of chewing, and greatly improves the convenience of swallowing, which is particularly suitable for the elderly or people with weak chewing ability.

[0067] In addition, soluble dietary fiber is added to the jelly, which not only further improves the overall taste of the jelly, increases its softness and elasticity when chewing, but also provides additional health benefits to the eater, such as promoting intestinal health. The use of this dietary fiber makes the taste of the jelly more layered, maintaining a soft texture while avoiding taste fatigue caused by a single texture.

[0068] The appearance of the jelly has also been significantly improved, with a smooth surface, high transparency and uniform color. This is due to the selection of suitable colloid materials and the full stirring during the production process to ensure the uniform distribution of the jelly liquid, ensure the stability of the internal structure of the jelly, and make the surface of the jelly flat and smooth, with uniform color and no obvious bubbles or impurities.

[0069] In addition, the introduction of nitrogen not only forms a uniform porous structure inside the jelly, improving the taste of the jelly, but also enhances the visual appeal of the jelly. This light, porous structure makes the surface of the jelly smoother, while its texture and transparency are further optimized, and the final jelly is more uniform, delicate, and visually more attractive, which can attract more consumers' attention.

[0070] In the control example, since nitrogen was not introduced in advance, the internal structure of the jelly became denser and more compact, and the lack of bubbles made the overall texture of the jelly heavier, which directly affected its taste. Compared with the embodiment containing nitrogen, the jelly is not easy to dissolve in the mouth and requires more chewing to decompose, resulting in a harder taste and lack of lightness. In addition, since no dietary fiber was added, the jelly lacked additional softness and layering. This single texture made the jelly appear bland in the mouth and difficult to provide a richer taste experience, which is one of the reasons for its low taste score.

[0071] In terms of appearance, the jelly in the control example also scored low. Without the introduction of nitrogen, the surface of the jelly lacks a uniform porous structure, so its appearance appears to be relatively compact and dull. This dense structure not only makes the surface appear not smooth enough, but also may cause uneven colloid dispersion, further making the color of the jelly appear uneven, reducing the overall visual appeal. Therefore, the jelly in the control example is significantly different from the light, transparent, and uniform jelly in the embodiment in terms of structure, texture, and visual appearance.

[0072] The present invention is not limited to the above-mentioned embodiments. Anyone should be aware that any structural changes made under the enlightenment of the present invention, and any technical solutions that are the same or similar to the present invention, fall within the protection scope of the present invention. The technology, shape, and structural parts not described in detail in the present invention are all well-known technologies.

Claims

1. A method for preparing Antarctic krill oil jelly suitable for elderly people, characterized in that: The following steps are involved: Step (1): preparing a citric acid solution with a concentration of 0.03%-0.06%, then adding agar powder to the citric acid solution at a ratio of 1:70-120, and adding erythritol, and boiling in boiling water for 5-10 minutes to prepare agar as the basic colloidal structure of jelly; Step (2): Antarctic phosphorus oil and walnut oil are mixed in a ratio of 1:8-12, then 0.2% VE antioxidant is added, and finally, the mixture is emulsified by a high-efficiency emulsifying device to obtain a uniform emulsion; Step (3): After the agar prepared in step (1) is cooled to 70°C-80°C, the emulsified liquid in step (2) is added to the gelatin solution at a ratio of 1:50-60, and stirred continuously until a jelly solution ① is formed after being stirred evenly; Step (4): during the stirring process in step (3), soluble dietary fiber and trace elements are added to the jelly liquid ①, and after the soluble dietary fiber and trace elements are evenly mixed, jelly liquid ② is obtained; Step (5): Filter the jelly liquid ② using a 120-mesh sieve to remove insoluble matter, thereby obtaining jelly liquid ③; Step (6): introducing the jelly liquid ③ into the mold, sterilizing the mold after filling it, and naturally cooling it to room temperature after sterilization to obtain the jelly product.

2. The method for preparing Antarctic krill oil jelly suitable for elderly people according to claim 1, characterized in that: In step (6), during the cooling process of the jelly liquid, a natural lubricant needs to be added to the jelly liquid ③. The natural lubricant includes one or a combination of two or more of glycerin and coconut oil, and the proportion thereof is 0.5%-2% of the total weight of the jelly liquid ③.

3. The method for preparing Antarctic krill oil jelly suitable for elderly people according to claim 1, characterized in that: Control the proportion of erythritol to keep the sugar content of the jelly at 10-25%.

4. The Antarctic krill oil jelly suitable for elderly people, its preparation method and its application according to claim 1, characterized in that: The soluble dietary fiber includes one of polydextrose, resistant dextrin and inulin, and the proportion of the added soluble dietary fiber is 2%-5% of the total weight of the jelly liquid①.

5. The method for preparing Antarctic krill oil jelly suitable for elderly people according to claim 1, characterized in that: The trace elements include one of calcium, magnesium and zinc or a combination of two or more thereof, and the total added amount thereof is 0.1%-0.5% of the total weight of the jelly liquid①.

6. The method for preparing Antarctic krill oil jelly suitable for elderly people according to claim 1, characterized in that: In step (4), during the stirring and forming process, the gas injection device introduces nitrogen into the jelly liquid at a rate of 0.1-0.5 L / min, and the stirring speed is 200-300 rpm.

7. The method for preparing Antarctic krill oil jelly suitable for elderly people according to claim 1, characterized in that: When sterilizing the mold in step (6), place the mold in a water bath at 85° C. for 10 to 15 minutes.

8. An Antarctic krill oil jelly suitable for elderly people prepared by the method for preparing Antarctic krill oil jelly suitable for elderly people according to any one of claims 1 to 7.

9. An Antarctic krill oil jelly suitable for elderly people as claimed in claim 8 is used for daily nutritional supplementation and health maintenance of the elderly.

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