Corn jelly containing calcium and zinc
A technology of corn and jelly, applied in the field of snack food, to improve functional metabolism, meet the needs of calcium and zinc, and increase added value
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Embodiment 1
[0017] Embodiment 1: 42 kg of sweet corn steep liquor, 0.25 kg of flavoring agent, 0.0115 kg of zinc gluconate, 0.0125 kg of calcium gluconate, 47 kg of concentrated fruit juice, 5.5 kg of coagulant, and 3.5 kg of pearl grains.
[0018] A preparation method of calcium-zinc-containing corn jelly comprises the following steps and process conditions: (1) take fresh, high-quality sweet corn with a maturity rate of 87%, remove impurities such as coat and corn silk, and rinse; threshing, beating, Filtration, rubber mill, fermentation, fine filtration, and homogenization to obtain corn steep liquor; (2) fully mix sweet corn steep liquor, pearl grains, and concentrated peach juice, heat while stirring, and add flavoring agent, zinc gluconate, and glucose Calcium acid, naturally cooled to 80 ° C, adding coagulant; (3) packaging, sterilization, cooling.
Embodiment 2
[0019] Embodiment two: 65 kilograms of sweet corn syrup, 0.01 kilogram of flavoring agent, 0.015 kilogram of zinc gluconate, 0.005 kilogram of calcium gluconate, 65 kilograms of concentrated fruit juice, 1 kilogram of coagulant, 85 kilograms of pearl grain.
[0020] A preparation method of calcium-zinc-containing corn jelly comprises the following steps and process conditions: (1) take fresh, high-quality sweet corn with a maturity rate of 95%, remove impurities such as coat and corn silk, and rinse; threshing, beating, Filtration, rubber milling, fermentation, fine filtration, homogenization to obtain corn steep liquor; (2) fully mix sweet corn steep liquor, pearl grains, and concentrated kiwi fruit juice, heat while stirring, and add flavoring agent, zinc gluconate and glucose at the same time Calcium acid, naturally cooled to 80 ° C, adding coagulant; (3) packaging, sterilization, cooling.
Embodiment 3
[0021] Embodiment three: 20 kilograms of sweet corn syrup, 5 kilograms of flavoring agents, 0.008 kilograms of zinc gluconate, 0.02 kilograms of calcium gluconate, 30 kilograms of concentrated fruit juice, 10 kilograms of coagulant, 2 kilograms of pearl grains.
[0022] A preparation method of calcium-zinc-containing corn jelly comprises the following steps and process conditions: (1) take fresh, high-quality sweet corn with a maturity rate of 95 kg, remove impurities such as coat and corn silk, and rinse; threshing, beating, Filtration, rubber mill, fermentation, fine filtration, and homogenization to obtain corn steep liquor; (2) Mix sweet corn steep liquor, pearl grains, and concentrated orange juice thoroughly, heat while stirring, and add flavoring agent, zinc gluconate, and gluconic acid at the same time Calcium, naturally cooled to 80 ° C, adding coagulant; (3) packaging, sterilization, cooling.
[0023] The concentrated fruit juices are peaches, plums, fresh dates, che...
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