CN103750088A - 低糖果冻 - Google Patents
低糖果冻 Download PDFInfo
- Publication number
- CN103750088A CN103750088A CN201310662011.1A CN201310662011A CN103750088A CN 103750088 A CN103750088 A CN 103750088A CN 201310662011 A CN201310662011 A CN 201310662011A CN 103750088 A CN103750088 A CN 103750088A
- Authority
- CN
- China
- Prior art keywords
- low
- jelly
- sugar
- edible
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015110 jellies Nutrition 0.000 title claims abstract description 16
- 239000008274 jelly Substances 0.000 title claims abstract description 16
- 235000010447 xylitol Nutrition 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000008367 deionised water Substances 0.000 claims abstract description 5
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000811 xylitol Substances 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 5
- 229960002675 xylitol Drugs 0.000 claims abstract description 5
- 229920001817 Agar Polymers 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 239000002671 adjuvant Substances 0.000 claims description 5
- 241000206575 Chondrus crispus Species 0.000 claims description 4
- 239000000155 melt Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 238000003672 processing method Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种低糖果冻，含有食用辅料1-2份，去离子水8-12份，木糖醇1-3份。低糖果冻有益于牙齿和身体的健康，它晶莹剔透、色彩绚丽、口味甜美，丰富了果冻种类。
Description
技术领域
本发明涉及一种果冻，具体涉及一种低糖果冻。
背景技术
果冻作为休闲食品，它晶莹剔透、色彩绚丽、口味甜美，深受广大消费者特别是少年儿童的喜爱。果冻大都是用海藻胶等加工而成，含有较多的膳食纤维，膳食纤维是一种非常重要并为国际一致公认的功能性食品基料，对人体健康很有帮助。但是，由于目前果冻产品多少加有一些人工化学合成物，因此对少年儿童来说不宜过多食用。
发明内容
本申请提供了一种低糖的果冻，是一种健康食品。
其特征在于含有食用辅料1-2份，去离子水8-12份，木糖醇1-3份。
所述使用辅料为：食用琼脂、卡拉胶、磨芋胶。
所述低糖果冻，其加工方法为：食用辅料，加入去离子水，加入木糖醇，在60℃搅拌15分钟，待食用琼脂完全融化后，冷却至40。C，立即灌封。
具体实施方式
实施例1.
称取食用琼脂1份，加入10份去离子水，加入2份木糖醇，在60℃搅拌20分钟，待食用琼脂完全融化后，冷却至40℃，立即灌封即可。
实施例2.
称取卡拉胶1份，加入10份去离子水，加入2份木糖醇，在65℃搅拌15分钟，待卡拉胶完全融化后，冷却至45℃，立即灌封即可。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明披露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (3)
1.一种低糖果冻，其特征在于含有食用辅料1-2份，去离子水8-12份，木糖醇1-3份。
2.根据权利要求1所述低糖果冻，其特征在于所述食用辅料为：食用琼脂、卡拉胶、磨芋胶。
3.根据权利要求1所述低糖果冻，其特征在于加工方法为：食用辅料，加入去离子水，加入木糖醇，在60℃搅拌15分钟，待食用琼脂完全融化后，冷却至40℃，立即灌封。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310662011.1A CN103750088A (zh) | 2013-12-02 | 2013-12-02 | 低糖果冻 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310662011.1A CN103750088A (zh) | 2013-12-02 | 2013-12-02 | 低糖果冻 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750088A true CN103750088A (zh) | 2014-04-30 |
Family
ID=50517542
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310662011.1A Pending CN103750088A (zh) | 2013-12-02 | 2013-12-02 | 低糖果冻 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750088A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348432A (zh) * | 2017-08-15 | 2017-11-17 | 广西民族大学 | 一种薏仁果冻 |
| CN107373553A (zh) * | 2017-07-31 | 2017-11-24 | 安徽恋尚你食品有限公司 | 一种低糖辣木蜂蜜果冻 |
-
2013
- 2013-12-02 CN CN201310662011.1A patent/CN103750088A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373553A (zh) * | 2017-07-31 | 2017-11-24 | 安徽恋尚你食品有限公司 | 一种低糖辣木蜂蜜果冻 |
| CN107348432A (zh) * | 2017-08-15 | 2017-11-17 | 广西民族大学 | 一种薏仁果冻 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| DD01 | Delivery of document by public notice |
Addressee: Wang Pengyu Document name: Notification of before Expiration of Request of Examination as to Substance |
|
| DD01 | Delivery of document by public notice |
Addressee: Wang Pengyu Document name: Notification that Application Deemed to be Withdrawn |
|
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140430 |