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Jelly and preparation method thereof

A technology of jelly, red fruit wolfberry, applied in the direction of food ingredients as taste improver, function of food ingredients, food science, etc., can solve the problems of poor taste and low nutritional value, achieve better taste, enhance nutritional value, improve The effect of human immune function

Inactive Publication Date: 2019-01-08
天津慧智百川生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many flavors of jelly, many of which include "fruity" jelly. Most of the raw materials for "fruity" jelly do not have fruit juice pulp, but are made from thickeners, fruit flavors, colorants, sweeteners and other materials. , poor taste and low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Select black fruit wolfberry and water ratio of 0.1:90 mass volume ratio for beating, filter to obtain black fruit wolfberry juice, inoculate yeast with 0.5% volume ratio, aerobic fermentation for 3 days, centrifuge, collect Supernatant, sterilized.

[0018] Select red fruit wolfberry and water ratio of 0.1:80 mass volume ratio for beating, filter to obtain red fruit wolfberry juice, inoculate yeast with 0.5% volume ratio, aerobic fermentation for 4 days, centrifuge, and collect supernatant liquid, sterilized.

[0019] Select jujube and water ratio of 0.1:40 mass volume ratio for beating, filter to obtain jujube juice, inoculate lactobacillus with 1% volume ratio, aerobic fermentation for 5 days, centrifuge, collect supernatant, Sterilize.

[0020] Dissolve 2% xanthan gum, 3% gelatin and 1% carrageenan in cold water for 1-2 minutes, then heat it in a water bath to form a liquid sol, add 0.1% citric acid, 0.05% tea polyphenols and 0.01% honey to the sol in sequence In...

Embodiment 2

[0022] Select black fruit wolfberry and water ratio of 0.1:100 mass volume ratio for beating, filter to obtain black fruit wolfberry juice, inoculate yeast with 1% volume ratio, aerobic fermentation for 4 days, centrifuge, collect Supernatant, sterilized.

[0023] Select red fruit wolfberry and water ratio of 0.1:90 mass volume ratio for beating, filter to obtain red fruit wolfberry juice, inoculate yeast with 0.5% volume ratio, aerobic fermentation for 5 days, centrifuge, and collect supernatant liquid, sterilized.

[0024] Select jujube and water ratio of 0.1:60 mass volume ratio for beating, filter to obtain jujube juice, insert lactobacillus with 0.6% volume ratio of inoculum, aerobic fermentation for 4 days, centrifuge, collect supernatant, Sterilize.

[0025] Dissolve 3% xanthan gum, 1% gelatin and 2% carrageenan in cold water for 1-2 minutes, then heat it in a water bath to form a liquid sol, add 0.1% citric acid, 0.07% tea polyphenols and 0.03% honey to the sol in se...

Embodiment 3

[0027] Select black fruit wolfberry and water ratio of 0.1:70 mass volume ratio for beating, filter to obtain black fruit wolfberry juice, inoculate yeast with 0.7% volume ratio, aerobic fermentation for 3 days, centrifuge, collect Supernatant, sterilized.

[0028] Select red fruit wolfberry and water ratio of 0.1:80 mass volume ratio for beating, filter to obtain red fruit wolfberry juice, inoculate yeast with 0.7% volume ratio, aerobic fermentation for 4 days, centrifuge, and collect supernatant liquid, sterilized.

[0029] Select jujube and water ratio of 0.1:60 mass volume ratio for beating, filter to obtain jujube juice, insert lactobacillus with 0.8% volume ratio of inoculum, aerobic fermentation for 4 days, centrifuge, collect supernatant, Sterilize.

[0030] Dissolve 1% xanthan gum, 2% gelatin and 4% carrageenan in cold water for 1-2 minutes, then heat it in a water bath to form a liquid sol, add 0.05% citric acid, 0.05% tea polyphenols and 0.02% honey to the sol in ...

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PUM

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Abstract

The invention provides a jelly and a preparation method thereof. The jelly comprises the following raw materials by mass percentage: 0.1-6% of lycium ruthenicum fermentation liquid, 0.1-3% of lycium barbarum fermentation liquid, 0.1-3% of red date fermentation liquid, 0.01-0.1% of honey, 0.01-0.1% of citric acid, 0.05-0.1% of tea polyphenol, 1-5% of xanthan gum, 1-3% of gelatin, 1-4% of carrageenan and the balance of water. The preparation method is a fermentation method, lycium ruthenicum, lycium barbarum and red dates are respectively fermented to prepare the fermentation liquid, and the fermenting liquid is mixed with other components to prepare the jelly; the fermentation method effectively dissolves out nutritional ingredients of lycium ruthenicum, lycium barbarum and the red dates, asynergistic interaction is achieved when lycium ruthenicum, lycium barbarum and the red date are combined together; the jelly has an aromatic flavor and a unique taste, and has the effects of relieving eye fatigue, being anti-aging, losing weight, maintaining beauty and improving eyesight.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically provides a jelly and a preparation method thereof. Background technique [0002] The jelly is mainly in the form of semi-solid or non-fixed. It has a crystal appearance, bright color, and soft and smooth taste. It is widely loved because of its unique taste. There are many flavors of jelly, many of which include "fruity" jelly. Most of the raw materials for "fruity" jelly do not have fruit juice pulp, but are made from thickeners, fruit flavors, colorants, sweeteners and other materials. , poor taste and low nutritional value. Contents of the invention [0003] The present invention aims to solve one of the technical problems in the related art mentioned above to a certain extent. Therefore, the object of the present invention is to propose a jelly and a preparation method thereof, which has the advantages of strong fragrance, unique taste, eye fatigue relief, anti-ag...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23L21/15A23L33/00A23V2200/30A23V2200/14A23V2200/302A23V2200/308A23V2200/324A23V2200/318A23V2200/332
Inventor 张卫董赛君李天瑜马正旺郝心怡
Owner 天津慧智百川生物工程有限公司
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