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Green juice jelly and preparation method thereof

A technology of green juice fruit and green juice, which is applied in the field of green juice jelly and its preparation, can solve problems to be developed and achieve the effects of maintaining intestinal flora, good taste, and relieving constipation

Inactive Publication Date: 2017-07-21
防城港市质量技术监督局
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The green juice jelly made by adding probiotics to plant green juice has the effect of maintaining intestinal flora and relieving constipation. At present, there are no related reports and it needs to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A green juice jelly, made from the following raw materials in parts by weight: 30 parts of green juice powder, 2 parts of probiotics, 20 parts of milk, 9 parts of honey, 5 parts of sugar alcohol, 1 part of konjac powder, 0.5 part of seaweed gel, water 32.5 servings.

[0018] The green juice powder is barley grass green juice powder.

[0019] The green juice powder is obtained by squeezing the juice after collecting or storing at 1-4°C, and freeze-drying the juice.

[0020] The probiotic is Lactobacillus bulgaricus.

[0021] The preparation method of green juice jelly is carried out according to the following steps:

[0022] (1) Homogenize the above milk, pasteurize it, cool it down to 30°C, inoculate it with probiotics under aseptic conditions, ferment it at 40°C for 3 hours, and refrigerate it for later use;

[0023] (2) Mix green juice powder, honey, sugar alcohol, konjac powder, seaweed gel, and water evenly, raise the temperature to 95°C and keep it for 15 minute...

Embodiment 2

[0028] A green juice jelly, made from the following raw materials in parts by weight: 30 parts of green juice powder, 2 parts of probiotics, 20 parts of milk, 9 parts of honey, 5 parts of sugar alcohol, 1 part of konjac powder, 0.5 part of seaweed gel, water 32.5 servings.

[0029] The green juice powder is barley grass green juice powder and purslane green juice powder, each 50%.

[0030] The green juice powder is obtained by squeezing the juice after collecting or storing at 1-4°C, and freeze-drying the juice.

[0031] The probiotic is Lactobacillus bulgaricus.

[0032] The preparation method of green juice jelly is carried out according to the following steps:

[0033] (1) Homogenize the above milk, pasteurize it, cool it down to 30°C, inoculate it with probiotics under aseptic conditions, ferment it at 40°C for 3 hours, and refrigerate it for later use;

[0034] (2) Mix green juice powder, honey, sugar alcohol, konjac powder, seaweed gel, and water evenly, raise the tem...

Embodiment 3

[0039] A green juice jelly, made from the following raw materials in parts by weight: 20 parts of green juice powder, 1 part of probiotics, 20 parts of milk, 9 parts of honey, 5 parts of sugar alcohol, 1 part of konjac powder, 1 part of seaweed gel, water 43 servings.

[0040] The green juice powder is barley grass green juice powder, spinach green juice powder, cabbage young leaf green juice powder, each accounting for one-third.

[0041] The green juice powder is obtained by squeezing the juice after collecting or storing at 1-4°C, and freeze-drying the juice.

[0042] The probiotics are Streptococcus thermophilus and Bifidobacterium, each one-half.

[0043] The preparation method of green juice jelly is carried out according to the following steps:

[0044] (1) Homogenize the above milk, pasteurize it, cool it down to 30°C, inoculate it with probiotics under aseptic conditions, ferment it at 40°C for 3 hours, and refrigerate it for later use;

[0045] (2) Mix green juice...

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PUM

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Abstract

The invention discloses a green juice jelly and a preparation method of the green juice jelly. The green juice jelly is prepared from the following raw materials in parts by weight: 20-30 parts of green juice powder, 1-2 parts of probiotic, 20-25 parts of milk, 9-15 parts of honey, 5-8 parts of sugar alcohol, 1-2 parts of konjaku flour, 0.5-1 part of seaweed gel and 30-50 parts of water. The green juice jelly is wide in raw material source, low in preparation cost and good in taste, and has effects of maintaining intestinal flora and alleviating constipation.

Description

technical field [0001] The invention relates to a jelly, in particular to a green juice jelly and a preparation method thereof. Background technique [0002] Plant green juice is not only rich in chlorophyll, but also richer in flavonoids than other mature plants. It has health effects on the human body and is suitable for long-term drinking. Green juice powder is generally made of ultrafine powder processed from young barley leaves, sweet potato leaves, and cabbage leaves. It is not limited to cultivated vegetables. As for wild vegetables, mountain vegetables, and leaves, as long as they are non-toxic and rich in high-quality vitamins and minerals, Chlorophyll, etc., can almost all be made into green juice powder. Dietary fiber in green juice is an indispensable class of compounds for a healthy diet. It plays an important role in maintaining a healthy digestive system. Adequate intake of fiber can prevent cardiovascular disease, cancer, diabetes and other diseases. It has...

Claims

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Application Information

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IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23V2400/123A23V2400/113A23V2400/51A23V2400/249A23V2250/21A23V2250/64A23V2250/5026A23V2200/32
Inventor 卢云芳
Owner 防城港市质量技术监督局
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