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Jelly with various tastes and preparation method thereof

A taste and jelly technology, applied in the field of jelly preparation, jelly and its preparation, can solve the problems of low nutritional content, children's intellectual development is not well promoted, etc., achieves low EPA content, improves night blindness, and is conducive to absorption. Effect

Pending Publication Date: 2021-12-21
安雪梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] There are many kinds of jelly at present. In the process of jelly preparation, it is necessary to prepare jelly with different flavors according to the taste of customers. However, the current jelly has low nutritional content and does not play a good role in promoting children's intellectual development.

Method used

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  • Jelly with various tastes and preparation method thereof

Examples

Experimental program
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Effect test

preparation example Construction

[0031] The jelly preparation method includes the following steps:

[0032] S1: Selection of raw materials, 12 parts of DHA algae oil, 80 parts of flavor source liquid, 5 parts of beta-carotene, 2 parts of gelatin sheets, 0.6 parts of stabilizer, 4 parts of caster sugar and 15 parts of water;

[0033] S2: Preparation of jelly liquid, select 80 parts of flavor source liquid and pour it into 15 parts of water to mix, and add 4 parts of fine sugar, 0.6 parts of stabilizer, 2 parts of gelatin film, 5 parts of B-carotene and 12 parts of DHA in sequence during the mixing process algal oil;

[0034] S3: The jelly liquid is installed into the mold, and the prepared jelly liquid is injected into the mold;

[0035] S4: The jelly liquid is shaped, and the mold is cooled at a temperature of 4°C for 2-4h;

[0036] S5: The jelly liquid is demolded and packaged, and the formed jelly is demolded and put into a packaging box for packaging.

[0037] The taste source solution can be at least o...

Embodiment 1

[0048] Preparation of apple-flavored jelly:

[0049] S1: Selection of raw materials, 12 parts of DHA algal oil, 80 parts of apple source liquid, 5 parts of beta-carotene, 2 parts of gelatin sheets, 0.6 parts of stabilizer, 4 parts of caster sugar and 15 parts of water;

[0050] S2: Preparation of jelly liquid, select 80 parts of apple source liquid and pour it into 15 parts of water to mix, and add 4 parts of fine sugar, 0.6 parts of stabilizer, 2 parts of gelatin film, 5 parts of β-carotene and 12 parts of DHA in sequence during the mixing process Algae oil, the mixing time is controlled for 30-45min;

[0051] S3: The jelly liquid is installed into the mold, and the prepared jelly liquid is injected into the mold;

[0052] S4: The jelly liquid is shaped, and the mold is cooled at a temperature of 4°C for 2-4h;

[0053] S5: The jelly liquid is demolded and packaged, and the formed jelly is demolded and put into a packaging box for packaging.

[0054] Beneficial effects: the...

Embodiment 2

[0056] Preparation of blueberry flavored jelly:

[0057] S1: Selection of raw materials, 10 parts of DHA algal oil, 85 parts of blueberry source liquid, 7 parts of beta-carotene, 1 part of gelatin sheet, 0.7 parts of stabilizer, 5 parts of caster sugar and 16 parts of water;

[0058]S2: Preparation of jelly liquid, select 85 parts of blueberry source solution and pour it into 16 parts of water to mix, and add 5 parts of fine sugar, 0.7 parts of stabilizer, 1 part of gelatin film, 7 parts of β-carotene and 10 parts of DHA in sequence during the mixing process Algae oil, the mixing time is controlled for 40-45min;

[0059] S3: The jelly liquid is installed into the mold, and the prepared jelly liquid is injected into the mold;

[0060] S4: The jelly liquid is shaped, and the mold is cooled at a temperature of 4°C for 2-4h;

[0061] S5: The jelly liquid is demolded and packaged, and the formed jelly is demolded and put into a packaging box for packaging.

[0062] Beneficial ef...

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Abstract

The invention discloses jelly with various tastes and a preparation method thereof. The jelly consists of the following components: 10-15 parts of DHA algal oil, 70-90 parts of taste source liquid, 3-7 parts of beta-carotene, 1-3 parts of gelatin foil, 0.6-0.8 part of stabilizer, 3-6 parts of berry sugar and 14-16 parts of water. According to the invention, the DHA algal oil is added into the raw materials of the jelly, the DHA algal oil is prepared by extracting deep-sea algae, DHA extracted from the algae is purely natural, vegetative, high in oxidation resistance and low in EPA content, and the DHA extracted from the algae oil is the most beneficial to absorption of infants and can effectively promote development of retina and brain of infants; and meanwhile, for the prepared jelly, by adding the taste source liquid, different tastes of the prepared jelly meet different taste requirements of people, the jelly can be converted into the vitamin A after being ingested into human digestive organs through the beta-carotene, is a product which is relatively safe to supplement the vitamin A at present, can maintain the health of eyes and skin, and is helpful for preventing the body from being damaged by free radicals.

Description

technical field [0001] The invention relates to a jelly, in particular to a jelly with multiple flavors and a preparation method thereof, belonging to the technical field of jelly preparation. Background technique [0002] Jelly is a Western sweet treat in semi-solid form, made from edible gelatin with water, sugar, and fruit juice. Also known as jelly, the appearance is crystal clear, the color is bright, and the taste is soft and smooth. Jelly also contains pudding. Jelly is completely solidified by the gelation of gelatin. Different molds can be used to produce finished products of different styles and shapes. Under normal circumstances, jelly products are made through jelly liquid preparation, molding, refrigeration and other processing procedures. [0003] At present, there are many kinds of jelly. In the process of jelly preparation, it is necessary to prepare jelly with different flavors according to the customer's taste. However, the current jelly has low nutritiona...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/12A23L33/105
CPCA23L21/15A23L33/12A23L33/105A23V2002/00A23V2200/30A23V2200/318A23V2250/202A23V2250/1868A23V2250/211A23V2250/5432A23V2250/5026A23V2250/5024A23V2250/5036
Inventor 安雪梅
Owner 安雪梅
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