Method for preparing fermentation-flavored meal replacement jelly powder

A technology of fermented flavor and meal replacement fruit, applied in food freezing, functions of food ingredients, food heat treatment, etc., can solve problems such as excessive sugar intake and easy hunger

Inactive Publication Date: 2018-05-11
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 mo...

Method used

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  • Method for preparing fermentation-flavored meal replacement jelly powder

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a method for preparing a fermented-flavored meal replacement jelly powder, comprising the following steps:

[0026] (1) In parts by weight, get 55 parts of xylitol, 15 parts of linseed, 5.5 parts of jelly jelly seeds, 10.5 parts of citric acid, 15 parts of carrageenan, 15 parts of agar, 1.5 parts of gelatin and 5 parts of konjac powder and mix, 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 continue heating at a temperature of 95°C for 15 minutes, and then...

Embodiment 2

[0035] This embodiment provides a method for preparing a fermented-flavored meal replacement jelly powder, comprising the following steps:

[0036] (1) In parts by weight, take 50 parts of xylitol, 10 parts of flaxseed, 1 part of jelly jelly seed, 3 parts of citric acid, 10 parts of carrageenan, 10 parts of agar, 1 part of gelatin and 3 parts of konjac powder and pulverize Cross 100 mesh sieves to obtain primary mixed powder;

[0037] (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;

[0038] (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;

[0039] (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 a temperature of 90°C for 10 minutes, and then lower the temperature at a ...

Embodiment 3

[0045] This embodiment provides a method for preparing a fermented-flavored meal replacement jelly powder, comprising the following steps:

[0046] (1) In parts by weight, get 60 parts of xylitol, 20 parts of linseed, 10 parts of jelly jelly seeds, 18 parts of citric acid, 20 parts of carrageenan, 20 parts of agar, 2 parts of gelatin and 7 parts of konjac powder after pulverization Cross 100 mesh sieves to obtain primary mixed powder;

[0047] (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;

[0048] (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;

[0049] (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 a temperature of 100°C for 20 minutes, and then reduc...

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Abstract

The invention discloses a method for preparing fermentation-flavored meal replacement jelly powder. The method comprises the following steps of grinding xylitol, flaxseeds, ficus pumila, citric acid,carrageenan, agar, gelatin and konjaku flour to obtain primary mixed powder; dissolving the mixed powder in water, performing heating, cooling and coagulation to obtain a colloidal product; freezing and refrigerating the colloidal product; heating and melting the colloidal product, adding dietary fibers into the molten colloidal product, performing cooling and re-coagulation to obtain transparentgel; steaming fruit and vegetable mixture, mashing the mixture into pulp, performing sealing and dark fermentation, adding propolis liquid into the mixture, and performing steaming and drying to obtain fruit and vegetable powder; freezing and refrigerating the transparent gel, heating and melting the transparent gel, adding the fruit and vegetable powder into the molten transparent gel to obtain mixed gel; and performing to obtain the fermentation-flavored meal replacement jelly powder. The meal replacement jelly powder has small content of sugar, low heat and strong satiation, can be used foreffectively improving the satiation, quickly reducing weight and providing multiple vitamins and other ingredients, and has a fermentation flavor.

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 with a fermented flavor that can effectively improve users' satiety and lose weight quickly. 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 nutrient...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L33/22A23L25/00A23L21/20A23L33/10
CPCA23L21/12A23L21/20A23L25/30A23L33/10A23L33/22A23V2002/00A23V2200/332A23V2200/132A23V2200/228A23V2250/6422A23V2250/032A23V2250/5036A23V2250/5024A23V2250/5432A23V2300/20A23V2300/24
Inventor 杨丹妮
Owner 杨丹妮
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