Jelly capable of improving memory and preparation method of jelly

A technology to improve memory and memory, applied in food preparation, function of food ingredients, food science, etc., can solve the problem of low nutritional value, achieve the effects of supplementing brain nutrition, improving memory, and relieving fatigue

Active Publication Date: 2015-12-16
WENGYUAN GUANGYE QINGYI FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the nutritional value of traditional jelly is low, and natural and functional jelly products are a popular trend in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The memory-improving jelly provided in this example is composed of the following components by mass: 0.01 carrageenan, 0.9 konjac flour, 0.001 gellan gum, 25 white granulated sugar, 0.001 sucralose, 0.01 citric acid, and full-fat additives Milk 10, memory-improving substance phosphatidylserine 0.15, and water as the rest, the sum of the mass percentages of the above-mentioned components is 100%.

[0029] The memory-improving jelly is prepared by the following method:

[0030] (1) According to the above dosage relationship, take the memory-improving substance phosphatidylserine and mix it with whole milk as an auxiliary agent, and disperse evenly with a shear emulsifier to obtain a premix;

[0031] (2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 8 minutes, and put the cooked jelly liquid Filter and cool t...

Embodiment 2

[0036] The memory-improving jelly provided in this example is composed of the following components in parts by mass: 1 carrageenan, 0.01 konjac flour, 0.05 gellan gum, 0.09 sucralose, 0.5 citric acid, 0.01 sucrose fatty acid ester, Memory-improving substance phosphatidylserine 1. The remaining components are water, and the sum of the mass percentages of the above-mentioned components is 100%.

[0037] The memory-improving jelly is prepared by the following method:

[0038] (1) According to the above dosage relationship, take the memory-improving substance phosphatidylserine and mix it with the auxiliary agent sucrose fatty acid ester, add 50mL of 50℃ hot water and disperse it with a shear emulsifier to obtain a premix;

[0039] (2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 15 minutes, and put the cooked jelly ...

Embodiment 3

[0044] The memory-improving jelly provided in this example is composed of the following components by mass: 0.01 carrageenan, 1 konjac flour, 0.012 gellan gum, 8 white sugar, 0.16 citric acid, 0.5 sucrose fatty acid ester, 0.5 mono Glyceryl stearate 0.1, memory-improving substances phosphatidylserine 5, DHA5, and the rest are water, and the sum of the mass percentages of the above-mentioned components is 100%.

[0045] The memory-improving jelly is prepared by the following method:

[0046] (1) According to the above dosage relationship, mix the memory-improving substances phosphatidylserine and DHA with additives sucrose fatty acid ester and glyceryl monostearate, add 55mL of 50℃ hot water and disperse with a shear emulsifier to obtain a premix;

[0047](2) According to the above dosage relationship, take carrageenan, konjac powder, gellan gum, white sugar, sucralose and water, mix them, heat them while stirring until they are completely dissolved, keep boiling for 10 minutes...

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PUM

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Abstract

The invention discloses jelly capable of improving memory. The jelly consists of the following components in parts by weight: 0.01-1 part of carrageenin, 0.01-1 part of konjaku flour, 0.01-1 part of gellan gum, 0-30 parts of white granulated sugar, 0-0.1 part of sucralose, 0.01-0.5 part of citric acid, 0.001-10 parts of an addition agent, 0.001-10 parts of substances for improving memory, and the balance being water, wherein the total of the percentage by weight of the components is 100%. According to the jelly disclosed by the invention, the substances for improving the memory are added, so that on the basis that the original mouth feel of the jelly is maintained, the jelly has the health care functions of improving the memory, complementing cerebral nutrition, alleviating weariness, improving cerebral functions and the like. The invention further discloses a preparation method of the jelly.

Description

technical field [0001] The invention belongs to the technical field of jelly, and in particular relates to a jelly with improved memory and a preparation method thereof. Background technique [0002] With the acceleration of the pace of life, the change of diet structure, the increase of age level, and the increase of mental pressure, people's memory declines to varying degrees, and more and more people are troubled by memory loss. [0003] In addition to obtaining memory-improving substances in the daily diet, it is the trend to supplement a certain amount of memory-improving substances every day. There are many health care products related to improving memory on the market, but they are expensive and the consumption group is narrow, mostly middle-aged and elderly people. [0004] Jelly is a delicious food made of water, colloid and food additives as the main raw materials, and is made through multiple processes such as boiling glue, blending, filling, sterilizing, and coo...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/30A23L21/10
CPCA23V2002/00A23V2200/30A23V2250/5036A23V2250/502A23V2250/032
Inventor 黄娜丽蒋启国崔炳群
Owner WENGYUAN GUANGYE QINGYI FOOD TECH
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