CN113854579A - Low-calorie edible hydrogel and production process thereof - Google Patents

Low-calorie edible hydrogel and production process thereof Download PDF

Info

Publication number
CN113854579A
CN113854579A CN202111318263.3A CN202111318263A CN113854579A CN 113854579 A CN113854579 A CN 113854579A CN 202111318263 A CN202111318263 A CN 202111318263A CN 113854579 A CN113854579 A CN 113854579A
Authority
CN
China
Prior art keywords
parts
powder
plantago ovata
husk powder
mixing
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
Application number
CN202111318263.3A
Other languages
Chinese (zh)
Inventor
曹玲燕
史俊峰
程开明
姜晓鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Shanghai Million Times Technology Co ltd
Original Assignee
Shanghai Million Times Technology Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Shanghai Million Times Technology Co ltd filed Critical Shanghai Million Times Technology Co ltd
Publication of CN113854579A publication Critical patent/CN113854579A/en
Pending legal-status Critical Current

Links

Images

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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

Abstract

The invention provides a low-calorie edible hydrogel which comprises the following components: 0.5-50 parts of Plantago ovata husk powder premix, 0.5-50 parts of konjak powder, 0.5-2.5 parts of carrageenan, 0.5-1 part of xanthan gum, 0.5-2 parts of pectin, 0.5-2 parts of citric acid, 0.5-50 parts of wheat gluten, 0.5-50 parts of corn modified starch, 0.5-50 parts of white kidney bean powder, 0.5-10 parts of chia seed, 0.1-1 part of erythritol, 0.1-1 part of stevioside, 0.1-1 part of mogroside, 0.1-1 part of xylitol mixing agent/flavoring agent and 50-200 parts of water. The hydrogel uses Plantago ovata husk powder premix as raw material, can enhance satiety and reduce sugar intake, and is especially suitable for high-fat and obese people.

Description

Low-calorie edible hydrogel and production process thereof
Technical Field
The invention relates to a low-calorie edible hydrogel and a production process thereof, belonging to the field of food processing.
Background
Obesity is widely prevalent worldwide and has become an important public health problem facing today's international society. Obesity is likely to cause various diseases such as cancer, coronary heart disease, diabetes, fatty liver and the like, accelerate human aging and influence the life span of human. The underlying cause of obesity is that all weight loss approaches are centered around caloric control due to energy intake exceeding energy expenditure, and the mainstream approaches include drug therapy, surgical therapy and lifestyle intervention. At present, the drug therapy still has great side effects, but the operation therapy is only suitable for serious obesity patients, so the life style intervention becomes a more accepted healthy weight-losing style. The method adopts low calorie and low fat diet, so that the total calorie intake per day is lower than the consumption, and the purpose of reducing weight is achieved.
At present, commercial meal substitutes on the market are many, and mainly solid powder granules. The products can be eaten only by the complicated preparation processes of brewing with hot water, uniformly stirring, standing for dissolution/hydration, and the convenience is poor. In addition, the product can be eaten only by adding water, the function of instant eating can not be realized, and the hunger sensation of consumers caused by diet can not be solved.
Disclosure of Invention
In order to solve the problems, the invention provides a low-calorie edible hydrogel and a preparation method thereof, the hydrogel has a good expansion effect, can enhance satiety after being eaten, has low sugar content, is beneficial to controlling the intake of sugar, and is especially suitable for high-fat and obese people.
In order to achieve the purpose, the invention adopts the following technical scheme.
The invention provides a low-calorie edible hydrogel which comprises the following components: 0.5-50 parts of Plantago ovata husk powder premix, 0.5-50 parts of konjak powder, 0.5-2.5 parts of carrageenan, 0.5-1 part of xanthan gum, 0.5-2 parts of pectin, 0.5-2 parts of citric acid, 0.5-50 parts of wheat gluten, 0.5-50 parts of corn modified starch, 0.5-50 parts of white kidney bean powder, 0.5-10 parts of chia seed, 0.1-1 part of erythritol, 0.1-1 part of stevioside, 0.1-1 part of mogroside, 0.1-1 part of xylitol mixing agent (flavoring agent) and 50-200 parts of water.
The round-bud Plantain seed husk powder premix is prepared by pulverizing round-bud Plantain seed husk powder by superfine pulverizing technology, pulverizing into dry powder, pulverizing into wet powder, and mixing. The preparation method of the round-bud Plantago ovata husk powder premix comprises the following steps: taking Plantago ovata husk powder, and utilizing an ultramicro grinding technology and a dry powder grinding mode, wherein the particle size of a grinding ball is 5 mm: 3 mm: 1mm 300: 150: 200, the volume ratio of the ball materials is 2: 1, crushing for 1-2 h at the rotating speed of 350r/min to obtain micron-sized Plantago ovata husk powder which is a first-grade material;
(b) taking Plantago ovata husk powder, utilizing an ultramicro grinding technology, and adopting a wet powder grinding mode, wherein the particle size of grinding balls is 0.6-0.8mm, and the volume ratio of ball materials is 7: 3, crushing for 1-2 h, rotating speed 1350r/min, working temperature 40-65 ℃, and dispersing agent water to obtain nanoscale processed Plantago ovata husk powder which is second-level powder and is dried for later use;
(c) mixing the first-stage powder and the second-stage powder of the superfine ground round-bud Plantain seed husk powder raw material by the following ratio of 1: 10-10: 1 to obtain the round bud Plantago ovata husk powder premix.
The composition comprises Plantago ovata husk and chia seed.
Plantago ovata husk is rich in colloid, and comprises arabinose, xylose, galacturonic acid, semi-dried fatty oil, and small amount of Coralline glycoside (Aucubine). The psyllium husk contains more than 80% dietary fiber, while other fiber-rich cereals such as oat and wheat bran contain only 15% and 10% fiber, respectively; other nutritional ingredients mainly include glucoside, protein, polysaccharide, vitamin B1 and choline. The soluble Plantago ovata forskal fiber can be used in health beverage, ice cream, bread, biscuit, cake, jam, instant noodle, breakfast of grain, etc., and can increase fiber content or food swelling degree.
The micron-sized Plantago ovata husk powder is ground by adopting an ultramicro grinding technology, so that the specific surface area is increased, and the taste is fine and smooth. The nanometer round-bud Plantago ovata husk powder obtained by wet-pulverizing by ultramicro pulverizing technology has remarkably increased content of Soluble Dietary Fiber (SDF), and can greatly improve physiological effects of dietary fiber in slowing down glucose absorption and reducing cholesterol content.
Meanwhile, the composition comprises chia seeds, soluble dietary fibers in the chia seeds can be dissolved in water and form a colloidal substance after water absorption and expansion, and the composition can play a strong role in satiety, continuous energy supply and bowel relaxing after being soaked for eating, and cannot cause any adverse allergic reaction, anti-nutrition and toxicity effects. Chia seeds can also delay the discharge of food by inhibiting the peristalsis of the intestinal tract to maintain satiety and play a role in losing weight.
The invention also provides a process method for preparing the low-calorie edible hydrogel, which comprises the following steps of (1) mixing 0.5-50 parts of fresh Plantago ovata forsk husk, 0.5-50 parts of konjaku flour, 0.5-2.5 parts of carrageenan, 0.5-1 part of xanthan gum, 0.5-2 parts of pectin, 0.5-2 parts of citric acid, 0.5-50 parts of wheat gluten flour, 0.5-50 parts of corn modified starch and 0.5-50 parts of white kidney bean flour, mechanically stirring uniformly, adding 1-100 parts of sterile water for soaking, continuously and slowly stirring until the mixture absorbs water to expand, continuously adding small fire for slowly heating to fully swell and dissolve the mixture, forming a mixed gelatinous substance with uniform color after 20min, and standing for later use;
(2) dissolving 0.1-1 part of erythritol, 0.1-1 part of stevioside, 0.1-1 part of mogroside and 0.1-1 part of xylitol mixing agent (flavoring agent) in 50-200 parts of sterile water, slightly heating and stirring to obtain a mixed solution, mixing the prepared solution according to the weight ratio of 12: 1, adding the mixed colloidal substances, decocting for 10min with medium fire, continuously stirring, slowly adding egg white or skimmed milk, and fully mixing to obtain a formed gel liquid;
(3) slowly pouring the gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, and repeating the above operation for 2-3 times;
(4) naturally cooling the gel liquid for 20min to about 70 ℃, adding 5-7% citric acid solution, and stirring until the mixture is uniformly mixed;
(5) sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 5-10 min; and (6) continuously and naturally cooling the semi-finished product to normal temperature, and packaging to obtain the finished product.
The invention has the beneficial effects that: according to the invention, the micron-sized Plantago ovata forsk powder which is subjected to dry powder grinding by adopting an ultramicro grinding technology is used as a raw material, so that the content of soluble dietary fibers in the prepared edible hydrogel is obviously improved, and the satiety can be obviously enhanced; the sugar content is low, and is beneficial to controlling the sugar intake and reducing the calorie.
Drawings
FIG. 1 shows the results of the hydrogel swelling experiment.
Detailed Description
The technical solution of the present invention is further described and illustrated by the following specific examples, but the present invention is not limited to the following examples.
Example 1 preparation of round-bud Plantago husk powder mixture
(a) Taking 50g of round-bud Plantain seed husk powder, utilizing an ultramicro crushing technology, and adopting a dry powder crushing mode, wherein the particle size of a grinding ball is 5 mm: 3 mm: 1mm 300: 150: 200, the volume ratio of the ball materials is 2: 1, crushing for 1-2 h at the rotating speed of 350r/min to obtain micron-sized Plantago ovata husk powder which is a first-grade material;
(b) taking 10g of Plantago ovata husk powder, utilizing an ultramicro-pulverization technology and adopting a wet powder pulverization mode, wherein the particle size of a grinding ball is 0.6-0.8mm, and the volume ratio of ball materials is 7: 3, crushing for 1-2 h, rotating speed 1350r/min, working temperature 40-65 ℃, and dispersing agent water to obtain nanoscale processed Plantago ovata husk powder which is second-level powder and is dried for later use;
(c) mixing the first-stage powder and the second-stage powder of the superfine ground round-bud Plantain seed husk powder raw material by the following ratio of 1: 10-10: 1 to obtain the round bud Plantago ovata husk powder premix.
Example 2 preparation of Low-calorie edible hydrogels
(1) Mixing 10 parts of fresh Plantago ovata forsk seed husk with 2 parts of konjaku flour, 2.5 parts of carrageenan, 1 part of xanthan gum, 2 parts of pectin, 2 parts of citric acid, 3 parts of wheat gluten, 1 part of corn modified starch and 1 part of white kidney bean powder, mechanically stirring uniformly, adding 100 parts of sterile water for soaking, continuously and slowly stirring until the mixture absorbs water and expands, continuously adding slow fire to slowly heat the mixture to fully swell and dissolve the mixture, standing the mixture for later use after 20min to obtain a mixed gelatinous substance with uniform color; (2) dissolving 1 part of erythritol, 1 part of stevioside, 1 part of mogroside and 1 part of xylitol mixture (flavoring agent) in 200 parts of sterile water, slightly heating and stirring to obtain a mixed solution, mixing the prepared solution in a proportion of 12: 1, adding the mixed colloidal substances, decocting for 10min with medium fire, continuously stirring, slowly adding egg white or skimmed milk, and fully mixing to obtain a formed gel liquid;
(3) slowly pouring the gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, and repeating the above operation for 2-3 times;
(4) naturally cooling the gel liquid for 20min to about 70 ℃, adding a 7% citric acid solution, and stirring until the mixture is uniformly mixed;
(5) sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 5-10 min;
(6) and continuously naturally cooling the semi-finished product to normal temperature, and packaging to obtain the finished product.
Example 3 hydrogel swelling test
The hydrogel obtained in the above example was put in water, taken out after 10 minutes, 20 minutes, 30 minutes and 60 minutes, respectively, and the surface moisture was wiped off with absorbent paper, and weighed to obtain the corresponding mass. The results of the test are shown in FIG. 1.
The results show that the swelling ratio of the hydrogel gradually increases with time.
The embodiments described above were chosen and described in order to best explain the principles of the invention, but are not intended to be exhaustive or to limit the invention to the precise forms disclosed, and many modifications and variations are possible to those skilled in the art to best utilize the invention, the scope of which is defined by the appended claims.

Claims (4)

1. A low-calorie edible hydrogel comprising the following components: 0.5-50 parts of Plantago ovata husk powder premix, 0.5-50 parts of konjak powder, 0.5-2.5 parts of carrageenan, 0.5-1 part of xanthan gum, 0.5-2 parts of pectin, 0.5-2 parts of citric acid, 0.5-50 parts of wheat gluten, 0.5-50 parts of corn modified starch, 0.5-50 parts of white kidney bean powder, 0.5-10 parts of chia seed, 0.1-1 part of erythritol, 0.1-1 part of stevioside, 0.1-1 part of mogroside, 0.1-1 part of xylitol mixing agent/flavoring agent and 50-200 parts of water;
the round-bud Plantain seed husk powder premix is prepared by pulverizing round-bud Plantain seed husk powder by superfine pulverizing technology, pulverizing into dry powder, pulverizing into wet powder, and mixing.
2. The hydrogel according to claim 1, wherein the preparation of the round-bud psyllium husk powder premix comprises the steps of:
(a) taking Plantago ovata husk powder, and utilizing an ultramicro crushing technology and adopting a dry powder crushing mode, wherein the particle size of a grinding ball is 5 mm: 3 mm: 1mm 300: 150: 200, the volume ratio of the ball materials is 2: 1, crushing for 1-2 h at the rotating speed of 350r/min to obtain micron-sized Plantago ovata husk powder which is a first-grade material;
(2) taking Plantago ovata husk powder, utilizing an ultramicro grinding technology, and adopting a wet powder grinding mode, wherein the particle size of grinding balls is 0.6-0.8mm, and the volume ratio of ball materials is 7: 3, crushing for 1-2 h, rotating speed 1350r/min, working temperature 40-65 ℃, and dispersing agent water to obtain nanoscale processed Plantago ovata husk powder which is second-level powder and is dried for later use;
(3) mixing the first-stage powder and the second-stage powder of the superfine ground round-bud Plantain seed husk powder raw material by the following ratio of 1: 10-10: 1 to obtain the round bud Plantago ovata husk powder premix.
3. A process for preparing the low-calorie edible hydrogel of claims 1-2, comprising the steps of:
(1) mixing 0.5-50 parts of fresh Plantago ovata forsk seed husk, 0.5-50 parts of konjaku flour, 0.5-2.5 parts of carrageenan, 0.5-1 parts of xanthan gum, 0.5-2 parts of pectin, 0.5-2 parts of citric acid, 0.5-50 parts of wheat gluten, 0.5-50 parts of corn modified starch and 0.5-50 parts of white kidney bean powder, mechanically stirring uniformly, adding 1-100 parts of sterile water to soak, continuously and slowly stirring until the mixture absorbs water and expands, continuously heating slowly by small fire to fully swell and dissolve the mixture, forming a mixed gel substance with uniform color after 20min, and standing for later use;
(2) dissolving 0.1-1 part of erythritol, 0.1-1 part of stevioside, 0.1-1 part of mogroside and 0.1-1 part of xylitol mixing agent (flavoring agent) in 50-200 parts of sterile water, slightly heating and stirring to obtain a mixed solution, mixing the prepared solution according to the weight ratio of 12: 1, adding the mixed colloidal substances, decocting for 10min with medium fire, continuously stirring, slowly adding egg white or skimmed milk, and fully mixing to obtain a formed gel liquid;
(3) slowly pouring the gel solution into a filter, filtering out foam and insoluble substances generated in the decocting process to obtain filtrate, and repeating the above operation for 2-3 times;
(4) naturally cooling the gel liquid for 20min to about 70 ℃, adding 5-7% citric acid solution, and stirring until the mixture is uniformly mixed;
(5) sterilization and disinfection: sterilizing the cooled mixed gel liquid by pasteurization at 85 deg.C for 5-10 min;
(6) and continuously naturally cooling the semi-finished product to normal temperature, and packaging to obtain the finished product.
4. The process of claim 3, wherein the preparation of the pre-mix of psyllium husk powder comprises the steps of:
(a) taking Plantago ovata husk powder, and utilizing an ultramicro crushing technology and adopting a dry powder crushing mode, wherein the particle size of a grinding ball is 5 mm: 3 mm: 1mm 300: 150: 200, the volume ratio of the ball materials is 2: 1, crushing for 1-2 h at the rotating speed of 350r/min to obtain micron-sized Plantago ovata husk powder which is a first-grade material;
(2) taking Plantago ovata husk powder, utilizing an ultramicro grinding technology, and adopting a wet powder grinding mode, wherein the particle size of grinding balls is 0.6-0.8mm, and the volume ratio of ball materials is 7: 3, crushing for 1-2 h, rotating speed 1350r/min, working temperature 40-65 ℃, and dispersing agent water to obtain nanoscale processed Plantago ovata husk powder which is second-level powder and is dried for later use;
(3) mixing the first-stage powder and the second-stage powder of the superfine ground round-bud Plantain seed husk powder raw material by the following ratio of 1: 10-10: 1 to obtain the round bud Plantago ovata husk powder premix.
CN202111318263.3A 2021-07-27 2021-11-09 Low-calorie edible hydrogel and production process thereof Pending CN113854579A (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2021108532726 2021-07-27
CN202110853272.6A CN113575974A (en) 2021-07-27 2021-07-27 Low-calorie edible hydrogel and production process thereof

Publications (1)

Publication Number Publication Date
CN113854579A true CN113854579A (en) 2021-12-31

Family

ID=78250782

Family Applications (3)

Application Number Title Priority Date Filing Date
CN202110853272.6A Withdrawn CN113575974A (en) 2021-07-27 2021-07-27 Low-calorie edible hydrogel and production process thereof
CN202111318106.2A Pending CN113854578A (en) 2021-07-27 2021-11-09 Edible dietary fiber hydrogel with hangover alleviating function and production process thereof
CN202111318263.3A Pending CN113854579A (en) 2021-07-27 2021-11-09 Low-calorie edible hydrogel and production process thereof

Family Applications Before (2)

Application Number Title Priority Date Filing Date
CN202110853272.6A Withdrawn CN113575974A (en) 2021-07-27 2021-07-27 Low-calorie edible hydrogel and production process thereof
CN202111318106.2A Pending CN113854578A (en) 2021-07-27 2021-11-09 Edible dietary fiber hydrogel with hangover alleviating function and production process thereof

Country Status (1)

Country Link
CN (3) CN113575974A (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113575974A (en) * 2021-07-27 2021-11-02 上海百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669563A (en) * 2009-08-20 2010-03-17 杭州六易科技有限公司 Method for preparing konjak weight-losing fondant
CN102178014A (en) * 2011-04-26 2011-09-14 湖北富程魔芋产业发展有限公司 Sugar-free konjac soft sweet and preparation method thereof
CN108157569A (en) * 2018-02-06 2018-06-15 山东圣海保健品有限公司 Water-soluble dietary fiber gel candy low in calories and preparation method thereof
CN112167578A (en) * 2020-09-18 2021-01-05 东北农业大学 Method for making natural konjak jelly
CN112841376A (en) * 2021-01-25 2021-05-28 保龄宝生物股份有限公司 Soft sweet containing erythritol and preparation method thereof

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102524620B (en) * 2012-02-22 2013-04-17 福建农林大学 Health care sobering jelly and preparation method thereof
CN106035953A (en) * 2016-06-17 2016-10-26 福建农林大学 Hangover alleviating raindrop cake with konjac glucomannan and method for manufacturing hangover alleviating raindrop cake
CN110787185B (en) * 2019-11-26 2021-08-27 广东海洋大学 Alcohol-dispelling liver-protecting hydrogel tablet and preparation method and application thereof
CN113575974A (en) * 2021-07-27 2021-11-02 上海百万遍科技有限公司 Low-calorie edible hydrogel and production process thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101669563A (en) * 2009-08-20 2010-03-17 杭州六易科技有限公司 Method for preparing konjak weight-losing fondant
CN102178014A (en) * 2011-04-26 2011-09-14 湖北富程魔芋产业发展有限公司 Sugar-free konjac soft sweet and preparation method thereof
CN108157569A (en) * 2018-02-06 2018-06-15 山东圣海保健品有限公司 Water-soluble dietary fiber gel candy low in calories and preparation method thereof
CN112167578A (en) * 2020-09-18 2021-01-05 东北农业大学 Method for making natural konjak jelly
CN112841376A (en) * 2021-01-25 2021-05-28 保龄宝生物股份有限公司 Soft sweet containing erythritol and preparation method thereof

Also Published As

Publication number Publication date
CN113575974A (en) 2021-11-02
CN113854578A (en) 2021-12-31

Similar Documents

Publication Publication Date Title
JP6934849B2 (en) Methods and compositions for weight control and glycemic control
ES2206500T3 (en) CEREAL FOOD PRODUCT WITH GREAT CONTENT OF SOLUBLE FIBER.
JP2001522614A (en) Extruded intermediate containing soluble fiber and food containing same
CN107853577A (en) Highland barley coarse cereal noodles and preparation method thereof
CN111066847A (en) Low GI (glycemic index) moon cake suitable for diabetics and preparation method thereof
JPH09502869A (en) Extruded and pre-wet instant cereal containing plantain
US7320810B2 (en) Food product with high viscosity
CN104256619A (en) Activated oat fiber nutrient and preparation method thereof
KR101722481B1 (en) functional cereal containing sweet potato chip, broccoli granule and dietary fiber for constipation improving and manufacturing method thereof
KR100795971B1 (en) Functional cake for supplement of dietary fiber
US4042719A (en) Compositions of low calory content
CN113854579A (en) Low-calorie edible hydrogel and production process thereof
CN112450252A (en) Meal replacement cold-processed pastry capable of enhancing satiety and preparation method thereof
JP2002209554A (en) Nutritive supplement food
CN108095054B (en) A plant capsule for reducing digestion and absorption of sugar in diet, and its preparation method
US20030138545A1 (en) Glucomannan high fiber beverage
JPH0424028B2 (en)
CN112772838A (en) A fine dried noodle suitable for diabetes patients and its preparation method
JP2003093017A (en) Dietary supplement and method for producing the same
KR20160147312A (en) Tangerine chocolate pie manufacturing method and tangerine chocolate pie manufactured by the method
JPS63254961A (en) Preparation of health food
JPS63276450A (en) Production of food and drink
CN110367529A (en) A kind of prevention and the whole wheat degreasing of adjusting diabetes and cardiovascular and cerebrovascular diseases are soaked flour
US20210337844A1 (en) Prebiotic Fiber Bars and Method of Making
JP4081528B2 (en) Rice crackers and methods for producing rice crackers

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination