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Jelly with high dietary fiber content and preparation method thereof

A technology with high content of dietary fiber, applied in the food field, can solve the problems of poor gel texture, poor stability, no Q-elasticity, etc., and achieve the effect of less water separation, good stability and strong chewing feeling

Pending Publication Date: 2022-03-18
SIRIO HEALTHCARE ANHUI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the amount of dietary fiber added is too high (for example, the content is greater than 20%), the jelly has the defects of poor gel texture, no Q elastic feeling, poor stability after long-term storage, and too much water separation

Method used

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  • Jelly with high dietary fiber content and preparation method thereof
  • Jelly with high dietary fiber content and preparation method thereof
  • Jelly with high dietary fiber content and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The high-content dietary fiber jelly in Examples 1-11 and Comparative Examples 1-8 contains dietary fiber, carrageenan, locust bean gum, xanthan gum, agar, and tamarind polysaccharide gum in parts by weight as shown in Table 1. In addition embodiment 1~11 and the jelly among comparative examples 1~8 all also comprise 5 parts of erythritol (sweetener), 0.2 part of citric acid, 0.25 part of potassium citrate, and the balance is water (each component weight The sum is 100).

[0042] The specific steps for preparing the high-content dietary fiber jelly in Examples 1-11 and Comparative Examples 1-8 are as follows:

[0043] Step 1: mixing carrageenan, locust bean gum, xanthan gum, agar, tamarind polysaccharide gum and sweetener to obtain a premix;

[0044] Step 2: Add dietary fiber and premix into hot water at 75-90°C and dissolve until no lumps are visible;

[0045] Step 3: After the above raw materials are dissolved, add citric acid, potassium citrate, and add water to de...

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Abstract

The invention provides high-content dietary fiber jelly and a preparation method thereof. The high-content dietary fiber jelly provided by the invention comprises the following components in parts by weight: 20-50 parts of dietary fibers and 1-2.5 parts of a gelling agent, the gelling agent consists of carrageenan, locust bean gum, xanthan gum, agar and tamarind polysaccharide gum. The weight content of dietary fibers in the jelly with high dietary fiber content is higher than 20%, and the jelly is high in water binding capacity, less in bleeding, strong in chewing feeling and good in stability under the condition of long-term storage.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a high-content dietary fiber jelly and a preparation method thereof. Background technique [0002] Jelly has the characteristics of low calorie, low protein, and low fat. As a widely accepted snack, it not only has a cute appearance, but also is plump and juicy. Nowadays, more and more jelly varieties are common in the market. Dietary fiber is a polysaccharide that can neither be digested and absorbed by the gastrointestinal tract nor produce energy. Therefore, it was once considered a "non-nutrient substance" and has not received enough attention for a long time. However, with the in-depth development of nutrition and related sciences, people have gradually discovered that dietary fiber has a very important physiological role. Modern studies have shown that dietary fiber has physiological effects such as preventing constipation, atherosclerosis, coronary heart diseas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L33/125A23L29/256A23L29/238A23L29/269
CPCA23L21/10A23L33/125A23L29/256A23L29/238A23L29/27A23V2002/00A23V2200/32A23V2250/5114A23V2250/5024A23V2250/5036A23V2250/507A23V2250/508A23V2250/5086
Inventor 沈利纭朱宏燕
Owner SIRIO HEALTHCARE ANHUI CO LTD
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