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Gel jelly containing high-content collagen

A technology of collagen peptide and jelly, which is applied in the field of gel jelly with high collagen content and jelly food processing, and can solve the problems of no Q elastic feeling, poor stability of collagen jelly, and excessive dehydration.

Pending Publication Date: 2021-04-30
SIRIO HEALTHCARE ANHUI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention solves the problems of high-content (>10%) collagen jelly gel with poor texture and no Q elastic feeling by screening specific average molecular weight ranges of collagen peptides (500 Daltons-1600 Daltons); and By selecting a specific colloid combination and its relative ratio range (K-type carrageenan: konjac gum: locust bean gum=(2.0-2.5):(1.5-2.0):(0.8-1.0)), the poor stability of collagen jelly was solved, Problems such as excessive water analysis

Method used

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  • Gel jelly containing high-content collagen
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  • Gel jelly containing high-content collagen

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-10

[0061] As described in the "Methods" section above, the jellies of Examples 1-10 (collagen peptides with different average molecular weights were used in each example) were prepared according to the formula in Table 1, and the texture score and water separation rate were evaluated. The results are shown in Table 2.

[0062] Table 1: Formulations used in Examples 1-10

[0063] formula number of copies Proportion Collagen Peptides 10.0 10.0% carrageenan 0.465 0.465% Konjac Gum 0.349 0.349% Locust Bean Gum 0.186 0.186% Xylitol 10.0 10.0% potassium citrate 0.15 0.15% Citric acid monohydrate 0.80 0.80% water 78.05 78.05% total 100.00 100.00%

[0064] Table 2: Water separation rate and texture scoring results of Examples 1-10

[0065] Example 1 2 3 4 5 6 7 8 9 10 Collagen peptide molecular weight / Da 300 500 700 1000 1600 1800 2000 3000 4000 5000 Water separation ...

Embodiment 11-25

[0069] As described in the "Methods" section above, the jellies of Examples 11-25 were prepared according to the formulations in Tables 3-5 and evaluated for texture score and water separation rate.

[0070] Table 3: The formulations of Examples 11-16 and the water separation rate and texture score results

[0071]

[0072] Table 4: The formulations of Examples 17-21 and the water separation rate and texture score results

[0073]

[0074] Table 5: The formulations of Examples 22-25 and the water separation rate and texture score results

[0075]

[0076] As can be seen from Examples 11-25, when the specific ratio between carrageenan, konjac gum and locust bean gum and the molecular weight of collagen peptides meet a specific range, the water analysis of the jelly prepared by them The yield is significantly reduced, the stability is significantly improved, the taste is Q-bomb, and the chewing feeling is strong.

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Abstract

The invention relates to a gel jelly containing high-content collagen. The jelly comprises collagen peptide, carrageenan, konjac glucomannan and locust bean gum, and is characterized in that the average molecular weight of the collagen peptide is 500-1600 Daltons, and / or the weight ratio of the carrageenan to the konjac glucomannan to the locust bean gum is (2.0-2.5): (1.5-2.0): (0.8-1.0).

Description

technical field [0001] The invention relates to the field of food, in particular to the jelly food processing technology. Specifically, the present invention relates to a gel jelly containing a high content of collagen. Background technique [0002] Jelly is widely loved by people because of its crystal clear appearance, springy and smooth taste, and rich flavor. In recent years, collagen has been widely used in commercially available products, such as powders, capsules, tablets, and liquids. The main promotional functions include skin health, joint health, and bone health. Adding collagen to the jelly formula can not only obtain a special flavor, but also make it a functional food for beauty. [0003] CN106306639A discloses a lactic acid bacteria collagen jelly and a preparation method thereof. The lactic acid bacteria collagen jelly comprises the following components: white granulated sugar 10-15wt%, sweetened condensed milk 0.5-2wt%, whole milk powder 1wt%-3wt%, hydroge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/18A23L29/256A23L29/244A23L29/238A23L21/15
CPCA23L21/10A23L33/18A23L29/256A23L29/244A23L29/238A23L21/15A23V2002/00A23V2250/55A23V2250/50364A23V2250/50362A23V2250/5066A23V2250/507
Inventor 方素琼陈键濠沈利纭
Owner SIRIO HEALTHCARE ANHUI CO LTD
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