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Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process

A technology of hydrophilic gel and food, which is applied in the field of raw material formula of hydrophilic gel food, can solve the problems of inattention, low work and study efficiency, irritability and other problems, so as to maintain blood sugar level, not easy to feel hungry, The effect of simple materials

Inactive Publication Date: 2007-04-11
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Reduced blood sugar can have many negative effects, such as poor concentration, low work and study efficiency, irritability, etc.

Method used

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  • Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process
  • Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process
  • Raw material formula of hydrophilic gel food with hydrophilic gel food with slow release function and its preparing process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Preparation of jelly-like gel food suitable for diabetics. The jelly block is cylindrical with a diameter of about 5cm, and 100g of the finished product contains 15% energy substances. It is recommended that people with diabetes eat it when they feel a slight lack of blood sugar, or after 2 to 3 hours after a normal meal. The timely supply of blood sugar can avoid the sudden rise of blood sugar. The product preparation steps are as follows:

[0032] step 1.

[0033] Carrageenan 5.5g

[0034] Konjac Gum 4.5g

[0035] White sugar 22g

[0036] 500g cold water

[0037] Pre-mix carrageenan, konjac gum, and sugar.

[0038] Slowly add cold water, add cold water while stirring to avoid colloidal agglomeration, stir well and leave it at room temperature to fully swell for 20-30 minutes. After the swelling is complete, put it into hot water at 95°C for 30 minutes until the colloid dissolves into a transparent fluid state.

[0039] Step 2.

[0040] Citric acid 0.25g

[004...

Embodiment 2

[0058] Prepare a jelly-like almond gel food suitable for online game lovers or office workers. The semi-fluid jelly food contains 35% energy substances in 100g of the finished product. The food can be used for Internet game enthusiasts in Internet cafes, and can also be a breakfast substitute for children who go to work or go to school. This slow-release energy functional food contains carbohydrates and protein as an energy source that can be released slowly and persistently in the human body, so that you will not feel hungry soon, and this food is easy to carry and safe to eat. An ideal breakfast companion. The product preparation steps are as follows:

[0059] step 1.

[0060] Carrageenan 1.1g

[0061] Konjac Gum 0.9g

[0062] White sugar 22g

[0063] 500g cold water

[0064] Pre-mix carrageenan, konjac gum, and sugar.

[0065] Slowly add cold water, add cold water while stirring to avoid colloidal agglomeration, stir well and leave it at room temperature to fully swe...

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PUM

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Abstract

The invention provides materials formula for a kind of hydrophilic jelly food with slow-release function and its preparation technique. Then materials formula in said invention is, water soluble or compound mucus, energy substance, water, jelly agent, acidity regulator, sweetener, pigment. Its process is making mixed jelly substance and carbohydrate into hydrophilic jelly food under certain conditions, the main components are jelly substance and carbohydrate and auxiliary additive.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a raw material formula and a preparation process of a hydrophilic gel food with slow-release function. Background technique [0002] Sustained release was first used in pharmaceuticals. Conventional medicaments, whether taken orally or injected, have many times of administration, which is inconvenient to use, and the drug concentration in the blood fluctuates greatly, resulting in peak-valley phenomenon. When the drug concentration is at its peak, exceeding the optimum therapeutic concentration, it will cause more side effects and even poisoning. On the contrary, when the drug concentration drops to the trough, it is far below the required concentration, and it is difficult to play a role. As a result, new drug dosage forms have emerged as the times require. All of them can control the release rate of the drug, reduce or avoid the peak-valley fluctuation of the drug ...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/05A61K9/22A23L33/10A23L33/17
Inventor 叶南慧
Owner FUZHOU UNIV
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