Functional bee glue gel sugar and manufacture method thereof

A kind of gel candy, functional technology, applied in food preparation, confectionary, confectionary industry, etc., to achieve the effect of full and uniform sugar body, uniform color, complete and smooth shape

Inactive Publication Date: 2012-05-23
SHANGHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many reports on the research and development of propolis products, there are no reports on the development of propolis into functional propolis jelly sugar and its preparation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one: the specific formula of functional propolis jelly candy is as follows:

[0021] Refined Propolis 0.6%

[0022] Mixed gum (mixture of gelatin and agar) 14%, of which gelatin 13.5%, agar 0.5%

[0023] Sweeteners (xylitol and sorbitol) 63%, of which xylitol 38%, sorbitol 25%

[0024] Sucrose Esters 0.2%

[0025] Citric acid 0.5%

[0026] Water 21.7%

[0027] Its preparation method is as follows (taking the preparation of 100g of jelly candy as an example): firstly, it is weighed according to the above-mentioned proportion. First mix 13.5g of gelatin and 0.5g of agar, add water to swell for a period of time, and obtain a mixed gum solution; then add 38g of xylitol and 25g of sorbitol to dissolve in water, and stir evenly to obtain a sweetener solution; mix the above mixed gum solution Mix it with the sweetener solution, heat it in a water bath at 85°C, and keep stirring, then add 0.6g of refined propolis and 0.2g of sucrose ester in sequence, and mix ev...

Embodiment 2

[0028] Embodiment 2: The preparation method of the refined propolis adopted in the present embodiment is: after the propolis is frozen at -30 ℃, pulverize, add 75% ethanol solution with 3 times the amount of propolis, mix well, extract with ultrasonic waves for 20 minutes, filter, and the filtrate After concentration, freeze-dry at -80°C to obtain refined propolis.

[0029] The specific formula of functional propolis jelly candy is as follows:

[0030] Refined Propolis 1.5%

[0031] Mixed gel (mixture of gelatin and agar) 10.5%, of which gelatin 10%, agar 0.5%

[0032] Sweeteners (xylitol and sorbitol) 70%, of which xylitol 40%, sorbitol 30%

[0033] Sucrose Esters 0.3%

[0034] Citric acid 0.7%

[0035] Water 17%

[0036] Its preparation method is as follows (taking the preparation of 100g gelatin as an example):

[0037] First weigh according to the above ratio. First mix 10 g of gelatin and 0.5 g of agar, add water to swell for a period of time, and obtain a mixed ge...

Embodiment 3

[0038] Embodiment 3: The preparation method of the refined propolis adopted in the present embodiment is: after the propolis is frozen at -25°C, pulverize, add 4 times the amount of propolis in 70% ethanol solution, mix well, extract with ultrasonic wave for 30 minutes, centrifuge and concentrate Then freeze-dry at -70°C to obtain refined propolis.

[0039] The specific formula of functional propolis jelly candy is as follows:

[0040] Refined Propolis 0.3%

[0041] Mixed gum (mixture of gelatin and agar) 8.5%, of which gelatin 8%, agar 0.5%

[0042] Sweeteners (xylitol and sorbitol) 68%, of which xylitol 38%, sorbitol 30%

[0043] Soy Lecithin 0.2%

[0044] Malic acid 0.3%

[0045] Water 22.7%

[0046] Its preparation method is as follows (taking the preparation of 100g gelatin as an example):

[0047] First weigh according to the above ratio. First mix 8 g of gelatin and 0.5 g of agar, add water to swell for a period of time, and obtain a mixed gum solution; then add ...

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PUM

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Abstract

The invention relates to a functional propolis gelling saccharide and a preparation method thereof. The gelling saccharide includes components with the weight proportion: 0.2%-5% parts of refined propolis, 5.5%-16.5% parts of mixed gel (gelatin and agar), 50-70% parts of functional sweetening agent (xylitol and sorbitol), 0.2%-2% parts of emulsifier, 0.3%-1.5% parts of acidulant. The invention obtains functional propolis gelling saccharide with scientific proportion through experiments, wherein active components of the refined propolis can be absorbed directly by oral mucosa through chewing; being an essential component of the mixed gel as well as the emulsifier, the xylitol has obvious emulsification and stable functions for propolis, improves absorption and usefactor of active components of propolis for human bodies. The functional propolis gelling saccharide with sugarless and low energy has the advantages of convenience for eating, good taste and simple preparation process, retains natural fragrance of propolis, exerts biological efficiency of propolis active components, has the function of oral health, preventing and curing oral diseases, antioxidation, radioresistance and regulating immunity, and extends the consumption range of gelling saccharide, such as obesity, hyperlipemia and diabetic sufferers.

Description

technical field [0001] The invention relates to a functional propolis jelly candy and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, people's concept of food consumption is constantly changing, people pay more and more attention to food nutrition, and pay more and more attention to the impact of food on their own health. The best food has turned to functional food with reasonable nutrition and health functions. [0003] Propolis is a colloidal solid with a pleasant aroma, which is processed by bees from the resin collected from plant buds and trunks, mixed with the secretions of their maxillary glands and beeswax, and has a special aroma. The taste is slightly bitter and slightly spicy. Propolis is a natural product with multiple biological functions. Propolis is known as "purple gold" abroad. According to statistics, my country's annual output of propolis is as much as 350 tons. my country is a major beekeep...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23L1/076A23G3/36A23G3/38A23L1/307A23L33/00A23L21/20A23L33/20
Inventor 陈旭丁燕静雍克岚
Owner SHANGHAI UNIV
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