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Jelly type enzyme and processing process thereof

A jelly-type and enzyme technology, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve problems such as inability to achieve human health balance regulation, failure to meet efficacy requirements, and adverse human health. Intestinal problems, prevention of hemorrhoids, effects of prevention of colon and rectal cancer

Inactive Publication Date: 2017-05-10
GUANGXI FUXIN SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In summary, there are following deficiencies in the enzyme jelly on the market: the one, the health-care effect is on the low side, can't satisfy people's effect requirement to the multiple health-care prevention of enzyme product, thus can't reach the effect to the health balance adjustment of human body; Certain side effects that are harmful to human health, such as tooth decay, obesity, or chronic deposition of carcinogens and trace toxic substances in the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Add 61.853kg of water, 14kg of glucose, 9kg of fructose syrup, 3kg of camellia petal powder, 1kg of jelly powder, 100g of sodium citrate, 5g of sucralose and 2g of acesulfame potassium into the mixing tank, and heat until the colloid is completely melted without particles Precipitate, then add 2kg of pineapple fruit powder, 2kg of fructooligosaccharides, 40g of Vc, 5kg of fermented fruit and vegetable juice and 2kg of mature vinegar, stir evenly, fill into bags, and finally sterilize, cool, and air-dry to obtain jelly-type enzyme products.

[0023] Fermented fruit and vegetable juice (enzyme concentrate) consists of pineapple, lemon, radish leaf, red grape, loquat, apple, mulberry, carambola, jackfruit, strawberry, rapeseed, Chinese cabbage, kale, green pepper, celery, broccoli, and kiwi fruit , dragon fruit, plum, sweet orange, green cauliflower, spinach, green papaya, okra, water spinach, gherkin, carrot, beetroot, red tomato, red bell pepper, red date, pumpkin, ginger...

Embodiment 2

[0025] Reduce the weight of the above formula by 10 times, add 6.1853kg of water, 1.4kg of glucose, 900g of fructose syrup, 300g of camellia petal powder, 100g of jelly powder, 10g of sodium citrate, 0.5g of sucralose and 0.2g of acesulfame potassium In the mixing tank, heat until the colloid is completely melted without particle precipitation, then add 200g of pineapple fruit powder, 200g of fructooligosaccharide, 4g of Vc, 500g of fermented fruit and vegetable juice and 200g of mature vinegar, stir evenly, fill into the bag, and finally sterilize , cooling, and air-drying to obtain a jelly-type enzyme product.

Embodiment 3

[0027] It is prepared from the following raw materials in weight percentage: 61-62% of water, 13-15% of glucose, 8-10% of fructose syrup, 1.5-2.5% of fructo-oligosaccharide, 1.5-2.5% of mature vinegar, 4-4% of fermented fruit and vegetable juice 6%, camellia petal powder 2-4%, pineapple freeze-dried powder 1.5-2.5%, Vc0.03-0.05%, jelly powder 0.8-1.2%, sodium citrate 0.08-0.12%, sucralose 0.004-0.006% , acesulfame potassium 0.001 ~ 0.003%.

[0028] Add 61kg of water, 13kg of glucose, 9kg of fructose syrup, 4kg of camellia petal powder, 1.2kg of jelly powder, 110g of sodium citrate, 6g of sucralose and 3g of acesulfame potassium into the mixing tank, and heat until the colloid is completely melted without particles Precipitate, then add 2.5kg of pineapple fruit powder, 1.9kg of fructooligosaccharides, 50g of Vc, 6kg of fermented fruit and vegetable juice and 1.8kg of mature vinegar, stir evenly, fill into bags, and finally sterilize, cool, and air-dry to obtain jelly type Enzy...

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Abstract

The invention discloses a jelly type enzyme and a processing process thereof. The jelly type enzyme is prepared from water, glucose, high-fructose corn syrup, fructooligosaccharide, mature vinegar, fermented fruit and vegetable juice, golden camellia petal powder, pineapple lyophilized powder, Vc, jelly powder, sodium citrate, sucralose and acesulfame potassium. The processing process includes steps: adding water, glucose, high-fructose corn syrup, golden camellia petal powder, jelly powder, sodium citrate, sucralose and acesulfame potassium into a mixing tank, heating until colloid is completely molten without particle precipitates; adding pineapple fruit powder, fructooligosaccharide, Vc, fermented fruit and vegetable juice and mature vinegar, well stirring, and filling into bags; finally sterilizing, cooling and drying in air to obtain the jelly type enzyme. The jelly type enzyme has various balancing, regulating and treating efficacies such as reduction of blood fat, cholesterol and blood pressure, suppression of tumor growth, prevention and adjuvant treatment of cardio-cerebrovascular diseases, balancing of blood power of hydrogen, digestion promotion, constipation prevention, weight losing, prevention of colorectal carcinoma cancers, prevention of haemorrhoids and promotion of calcium absorption.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a jelly-type enzyme and a processing technology thereof. Background technique [0002] Enzyme is a substance composed of amino acids with special biological activity. It exists in all living animals and plants. It is an essential substance for maintaining the normal function of the body, digesting food, repairing tissues and other life activities. It participates in almost all life activities, and its catalysis like enzyme catalyst urges the biochemical reactions of the body and the progress of life phenomena. [0003] Enzyme is a new type of health food, which was first popular in Southeast Asia. In recent years, it has become increasingly popular in the mainland market. Enzyme jelly on the market is basically made of various fruits or plants through natural fermentation to form enzyme stock solution, and then processed with carrageenan and konjac gum. Though have certain ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L29/30A23L21/10
CPCA23V2002/00A23V2200/30A23V2200/308A23V2200/326A23V2200/3262A23V2200/328A23V2200/31A23V2200/302A23V2200/32A23V2200/332A23V2250/21A23V2250/264A23V2250/242A23V2250/61A23V2250/606A23V2250/628
Inventor 周正辉
Owner GUANGXI FUXIN SCI & TECH
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