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Sargassum fusiforme health care jelly and production method thereof

A production method and hijiki technology are applied in the field of hijiki health jelly and its production, which can solve problems such as unfavorable health of consumers and large quantities, and achieve the effects of abundant raw materials, simple and reasonable process, and strong operability.

Inactive Publication Date: 2012-02-22
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the jelly varieties on the market are mostly fruit jelly, and a lot of pigments, preservatives, and sugar are used, which is not conducive to the health of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 20% hijiki slurry, 3% compound rubber powder, 15% sweetener, 4% spirulina, 2% flavoring agent, 0.5% food grade potassium chloride, 0.8% calcium lactate, 0.4% essence by weight , and the balance is water.

[0020] 1) Beating, after removing arsenic, desalting, and fishy smell from fresh hijiki, add water and grind it into fine hijiki slurry in a colloid mill;

[0021] 2) Mix the slurry, add spirulina nanopowder to the hijiki slurry and mix, then add the mixture of compound rubber powder and sweetener white sugar to continue beating to form a uniform, fine, dark green seaweed color paste without visible particles colloid until

[0022] The compound rubber powder is a mixture of carrageenan, sodium alginate and konjac gum in any proportion;

[0023] 3) boil the pulp, heat the pulp colloid to boiling, stop heating, filter impurities, and set aside;

[0024] 4) seasoning, add flavoring agent, food-grade potassium chloride, calcium lactate and essence solution to the ...

Embodiment 2

[0028] Take 5% hijiki slurry, 2% compound rubber powder, 20% sweetener, 5% spirulina, 3% flavoring agent, 1% food grade potassium chloride, 0.5% calcium lactate, 0.6% essence by weight , and the balance is water.

[0029] 1) Beating, after de-arsenic, desalting and deodorizing the dried hijiki rehydrated product, add water and grind it into a fine hijiki slurry in a colloid mill;

[0030] 2) Mix the slurry, add spirulina fine powder to the hijiki slurry and mix, then add the mixed rubber powder and xylitol and continue to beat until it becomes a uniform, fine, dark green seaweed color paste colloid without visible particles ;

[0031] The compound rubber powder is a mixture of carrageenan, sodium alginate and konjac gum in any proportion;

[0032] 3) boil the pulp, heat the pulp colloid to boiling, stop heating, filter impurities, and set aside;

[0033] 4) seasoning, add flavoring agent, food-grade potassium chloride, calcium lactate and essence solution to the pulp and co...

Embodiment 3

[0037] Take 35% hijiki slurry, 5% compound rubber powder, 0.3% sweetener, 1% spirulina, 1% flavoring agent, 0.1% food grade potassium chloride, 1% calcium lactate, 0.03% essence by weight , and the balance is water.

[0038] 1) Beating, after removing arsenic, desalting and deodorizing the hijiki powder, add water and grind it into a fine hijiki slurry in a colloid mill;

[0039] 2) Mix the slurry, add the spirulina slurry to the hijiki slurry and mix, then add the mixed rubber powder and white sugar to continue beating until it becomes a uniform, fine, dark green seaweed color paste colloid without visible particles;

[0040] The compound rubber powder is a mixture of carrageenan, sodium alginate and konjac gum in any proportion;

[0041] 3) boil the pulp, heat the pulp colloid to boiling, stop heating, filter impurities, and set aside;

[0042] 4) seasoning, add flavoring agent, food-grade potassium chloride, calcium lactate and essence solution to the pulp and colloid coo...

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PUM

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Abstract

The invention discloses a Sargassum fusiforme health care jelly and a production method thereof. The Sargassum fusiforme health care jelly is prepared by adding water into Sargassum fusiforme, grinding an obtained mixture in a colloid grinder to obtain fine slurry, adding nanometer spirulina powder into the slurry to obtain a mixture, adding compound glue powder and sugar, continuing beating to obtain uniform consistent blackish green algal slurry colloid, heating the slurry colloid until the slurry colloid boils, cooling the slurry colloid to a temperature of about 70 DEG C, adding a flavoring agent, a coagulating agent, essence and the like, and carrying out canning after stirring. The invention also discloses a specific formula and the production method for the algal jelly. The Sargassum fusiforme health care jelly is rich in nutrients, vegetable fibers and trace elements, is convenient to eat, has no fishy smell, has nourishing and smooth taste and is a low-fat and low-calorie health foodstuff. The algal jelly also has the functions of improving immunity, reducing blood fat, clearing stomach, reducing fat and relaxing the bowels.

Description

technical field [0001] The invention belongs to the field of seaweed food processing, and in particular relates to hijiki health-care jelly and a production method thereof. Background technique [0002] Jelly is a healthy food with low calorie and high dietary fiber, which is deeply loved by consumers, especially women and children, and has a good market prospect. At present, the jelly variety on the market is mostly fruit jelly, and a large amount of pigments, preservatives, and sugar are used, which is not conducive to the health of consumers. Hijiki algae are thick and juicy, with high nutritional value, rich in polysaccharides, dietary fiber, minerals, vitamins and 14 kinds of trace elements needed by the human body. As well as lowering blood sugar and other effects, it is a traditional delicacy of the coastal people in my country, Japan and South Korea, and is praised as a sea vegetable and a health and longevity product. Spirulina contains rich protein accounting for ...

Claims

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Application Information

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IPC IPC(8): A23L1/068A23L1/29A23L21/15A23L33/00
Inventor 刘树兴朱莉莉陈后山沈文陈均志王映俊
Owner SHAANXI UNIV OF SCI & TECH
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