Preparation method of meal-replacement jelly powder for improving body immunity

A technology of immunity and meal replacement fruit, which is applied in the shaping of food, the function of food ingredients, and food ingredients as substitutes, etc. It can solve problems such as malnutrition, excessive sugar intake, and prone to hunger

Inactive Publication Date: 2018-05-04
杨丹妮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eating too much jelly will affect the body's absorption of fat and protein, and it will also lead to excessive intake of sugar
At present, the popular meal replacement foods on the market are mostly nutrients and fruit and vegetable fibers. After eating, hunger is prone to occur between meals. At the same time, malnutrition caused by hunger caused by long-term use of meal replacement foods Etc., the probability of illness of the eater is greatly increased. Therefore, it is particularly important to provide a meal replacement food that has a sense of satiety and improves the body's immunity.

Method used

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  • Preparation method of meal-replacement jelly powder for improving body immunity

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a preparation method of meal replacement jelly powder for improving body immunity, comprising the following steps:

[0026] (1) In parts by weight, take 20 parts of ripened sea cucumber, 10 parts of beef powder, 55 parts of xylitol, 15 parts of flaxseed, 5.5 parts of jelly jelly, 10.5 parts of citric acid, 15 parts of carrageenan, 15 parts of agar, Mix 1.5 parts of gelatin with 5 parts of konjac flour, pass through a 100-mesh sieve after crushing to obtain primary mixed powder;

[0027] (2) Dissolving the primary mixed powder in 1000 parts of water, heating to 80-85°C, and cooling naturally until the primary mixed powder condenses into a gel-like product;

[0028] (3) Freezing the jelly product at -25°C for 16h, then refrigerating at 2°C for 3h, and then removing the precipitated moisture from the jelly product;

[0029] (4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally continu...

Embodiment 2

[0033] This embodiment provides a preparation method of meal replacement jelly powder for improving body immunity, comprising the following steps:

[0034] (1) In parts by weight, take 25 parts of ripened sea cucumber, 15 parts of ground beef, 50 parts of xylitol, 10 parts of linseed, 1 part of jelly seed, 3 parts of citric acid, 10 parts of carrageenan, 10 parts of agar, 1 part of gelatin and 3 parts of konjac flour are pulverized and passed through a 100-mesh sieve to obtain primary mixed powder;

[0035] (2) Dissolving the primary mixed powder in 1000 parts of water, heating to 80°C, and cooling naturally until the primary mixed powder coagulates into a gel-like product;

[0036] (3) freezing the jelly product at -30°C for 12h, then refrigerating at 0°C for 2h, and then removing the precipitated moisture from the jelly product;

[0037] (4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally continue heating at ...

Embodiment 3

[0041] This embodiment provides a preparation method of meal replacement jelly powder for improving body immunity, comprising the following steps:

[0042] (1) In parts by weight, get 30 parts of ripened sea cucumber, 20 parts of ground beef, 60 parts of xylitol, 20 parts of linseed, 10 parts of jelly seeds, 18 parts of citric acid, 20 parts of carrageenan, 20 parts of agar, 2 parts of gelatin and 7 parts of konjac flour are pulverized and passed through a 100-mesh sieve to obtain primary mixed powder;

[0043] (2) Dissolving the primary mixed powder in 1000 parts of water, heating to 85° C., and cooling naturally until the primary mixed powder coagulates into a gel-like product;

[0044] (3) Freezing the gelatinous product at -20°C for 20h, then refrigerating at 4°C for 4h, and then removing the precipitated moisture from the gelatinous product;

[0045] (4) Heat the jelly-like product to above 90°C, melt the jelly-like product, then add dietary fiber to it, and finally cont...

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Abstract

The invention discloses a preparation method of meal-replacement jelly powder for improving body immunity. The method comprises the following steps: pulverizing xylitol, flax seeds, climbing fig fruitseeds, citric acid, carrageenan, agar, gelatin and konjac powder to obtain primary mixed powder; dissolving the powder in 1000 parts of water, and conducting heating, cooling and coagulation to obtain a colloidal product; refrigerating the colloidal product by freezing; heating and melting the colloidal product, adding dietary fibers, and conducting cooling and re-coagulation to obtain transparent gel; refrigerating the transparent gel, the heating and melting the transparent gel, and adding sea cucumber powder, American ginseng powder, isatis root powder, epimedium herb powder, raw ginger powder, DHA powder, calcium product powder and yogurt to the transparent gel so as to obtain mixed gel; and drying the mixed gel to obtain the low-calorie meal-replacement jelly powder. The meal-replacement jelly powder provided by the invention has low sugar content and low calorie. The meal-replacement jelly powder of the invention has a good mouth feel, a unique flavor and easy absorption, and contains a plurality of components capable of enhancing immunity of human body, and long-term consumption of the jelly powder can enhance the immunity of the human body.

Description

technical field [0001] The invention relates to a method for preparing a meal replacement, in particular to a method for preparing a meal replacement jelly powder that can effectively improve the satiety of users and rapidly improve the body's immunity. Background technique [0002] Jelly is a Western sweet that is semi-solid and made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, it has crystal appearance, bright color and soft taste. Jelly depends entirely on the gelation of gelatin to solidify. The main nutritional components of jelly include the main nutritional components, a small amount of vitamins, sugars, and a small amount of minerals. Its main edible effects are weight loss and increased satiety. Choking phenomenon. However, eating too much jelly will affect the body's absorption of fat and protein, and it will also lead to excessive intake of sugar. At present, the popular meal replacement foods on the market are mostly nutrients ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/00A23P10/40A23L33/10A23L33/22
CPCA23L21/10A23L33/00A23L33/10A23L33/22A23P10/40A23V2002/00A23V2200/12A23V2200/332A23V2200/324A23V2250/032A23V2250/6422A23V2250/5116
Inventor 杨丹妮
Owner 杨丹妮
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