CN113951482A - Nutritional inhalation and preparation method thereof - Google Patents
Nutritional inhalation and preparation method thereof Download PDFInfo
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- CN113951482A CN113951482A CN202111072606.2A CN202111072606A CN113951482A CN 113951482 A CN113951482 A CN 113951482A CN 202111072606 A CN202111072606 A CN 202111072606A CN 113951482 A CN113951482 A CN 113951482A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 235000013361 beverage Nutrition 0.000 claims abstract description 24
- 239000000835 fiber Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 13
- 235000015097 nutrients Nutrition 0.000 claims abstract description 13
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 16
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 13
- 239000011782 vitamin Substances 0.000 claims description 11
- 235000013343 vitamin Nutrition 0.000 claims description 11
- 229940088594 vitamin Drugs 0.000 claims description 11
- 229930003231 vitamin Natural products 0.000 claims description 11
- 229920001817 Agar Polymers 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 239000005715 Fructose Substances 0.000 claims description 8
- 229930091371 Fructose Natural products 0.000 claims description 8
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 8
- 229920002752 Konjac Polymers 0.000 claims description 8
- 229920001100 Polydextrose Polymers 0.000 claims description 8
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 8
- 239000008272 agar Substances 0.000 claims description 8
- 235000010419 agar Nutrition 0.000 claims description 8
- 239000000679 carrageenan Substances 0.000 claims description 8
- 235000010418 carrageenan Nutrition 0.000 claims description 8
- 229920001525 carrageenan Polymers 0.000 claims description 8
- 229940113118 carrageenan Drugs 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 239000000252 konjac Substances 0.000 claims description 8
- 235000010485 konjac Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 8
- 239000001259 polydextrose Substances 0.000 claims description 8
- 235000013856 polydextrose Nutrition 0.000 claims description 8
- 229940035035 polydextrose Drugs 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 239000000811 xylitol Substances 0.000 claims description 8
- 235000010447 xylitol Nutrition 0.000 claims description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 8
- 229960002675 xylitol Drugs 0.000 claims description 8
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 241000195493 Cryptophyta Species 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 244000298697 Actinidia deliciosa Species 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 244000099147 Ananas comosus Species 0.000 claims description 2
- 235000007119 Ananas comosus Nutrition 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 244000070406 Malus silvestris Species 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 claims description 2
- 240000001890 Ribes hudsonianum Species 0.000 claims description 2
- 235000016954 Ribes hudsonianum Nutrition 0.000 claims description 2
- 235000001466 Ribes nigrum Nutrition 0.000 claims description 2
- 241000219094 Vitaceae Species 0.000 claims description 2
- 229940023476 agar Drugs 0.000 claims description 2
- 235000021016 apples Nutrition 0.000 claims description 2
- 235000021015 bananas Nutrition 0.000 claims description 2
- 229960002737 fructose Drugs 0.000 claims description 2
- 235000021021 grapes Nutrition 0.000 claims description 2
- 235000021017 pears Nutrition 0.000 claims description 2
- 238000011084 recovery Methods 0.000 claims description 2
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 2
- 239000008369 fruit flavor Substances 0.000 claims 2
- 239000000654 additive Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015110 jellies Nutrition 0.000 description 13
- 239000008274 jelly Substances 0.000 description 13
- 238000011049 filling Methods 0.000 description 10
- 238000001816 cooling Methods 0.000 description 5
- DBGIVFWFUFKIQN-UHFFFAOYSA-N (+-)-Fenfluramine Chemical compound CCNC(C)CC1=CC=CC(C(F)(F)F)=C1 DBGIVFWFUFKIQN-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 229960001582 fenfluramine Drugs 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000021552 granulated sugar Nutrition 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 241000186660 Lactobacillus Species 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 229940039696 lactobacillus Drugs 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013949 black currant juice Nutrition 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- -1 compound vitamin Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940039695 lactobacillus acidophilus Drugs 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
-
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- A23L33/15—Vitamins
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
Abstract
The invention relates to the technical field of food processing, and in particular relates to a nutritional snuff and a preparation method thereof, wherein the nutritional snuff comprises 65-90 parts of water, 3-25 parts of fruity flavoring agents, 8-15 parts of high-fiber beverage powder, 0.3-0.5 part of citric acid and 0.015-0.1 part of nutrients. The preparation method of the nutritional inhalation is simple, and the nutritional inhalation does not contain additives, is rich in nutrition, and is suitable for children.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a nutritional suxile and a preparation method thereof.
Background
The jelly as a leisure food is glittering and translucent, has gorgeous color, sweet and smooth mouthfeel and rich juice feeling, is rich in natural fruit feeling, and is deeply loved by children. The jelly product is a jelly food which is prepared by taking water, sugar, a thickening agent and the like as raw materials and carrying out processes of sol, blending, filling, sterilization, cooling and the like. According to the form of jelly, the jelly is divided into gel jelly and jelly drink. The gel jelly refers to a jelly which can keep the original shape after the content is poured out of a packaging container; the jelly is in the form of a semi-fluid gel after being poured out of the container, and can be directly sucked with a straw or a mouth. The sucking jelly is a sucking jelly.
Most of the ingredients of the sukule in the current market are basically added with white granulated sugar, sweetener, edible essence, preservative and the like. Wherein, the components such as white granulated sugar, sweetener, essence, etc. are used for the taste development of the product, and the preservative is used for ensuring that the product does not deteriorate in shelf life. However, the product is not recommended to be eaten by preschool children, because the white granulated sugar added into the product is easy to cause decayed teeth, the sweetening agent, the essence, the preservative and other components are all additives, although the adding amount is within the range allowed by the national standard, the tolerance degree of intestinal tract and kidney of children to the additives is low, and the additives can be damaged to a certain extent, so that the product is not suitable for children to eat.
In addition, the existing sucking tablets have very few nutrient components which can be ingested by children, and only individual adult sucking tablets are added with nutrients such as vitamins, minerals and the like while being added with preservatives.
Therefore, the problem to be solved by those skilled in the art is how to provide a nutrient-rich inhalation without additives suitable for children.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide the nutritional fentongyole and the preparation method thereof.
In order to achieve the technical effect, the invention adopts the following technical scheme:
a nutritional snuff and a preparation method thereof comprise the following components: water, fruit-flavored flavorings, high fiber beverage powders, citric acid, and nutrients.
Further, 65-90 parts of water, 3-25 parts of fruity flavoring agent, 8-15 parts of high-fiber beverage powder, 0.3-0.5 part of citric acid and 0.015-0.1 part of nutrient.
Further, the fruity flavoring agent is any one or more of fermented fruit juice, fruit juice or concentrated fruit juice.
Further, the addition amount of the fruity flavoring agent is 20% -25%, and when the fruity flavoring agent is concentrated fruit juice, the addition amount of the concentrated fruit juice after recovery is 20% -25%.
Further, the high-fiber beverage powder comprises crystalline fructose, polydextrose, xylitol, agar, carrageenan, konjac flour and sodium citrate.
Further, the high-fiber beverage powder comprises 60-70 parts of crystalline fructose, 10-15 parts of polydextrose, 8-15 parts of xylitol, 2-5 parts of agar, 2-5 parts of carrageenan, 2-5 parts of konjac flour and 2-5 parts of sodium citrate.
Further, the preparation raw materials of the fruity flavoring agent are selected from one or more of apples, peaches, pears, grapes, blackcurrants, blueberries, oranges, kiwi fruits, bananas, pineapples and watermelons.
Further, the nutrient is any one or more of vitamin, DHA algae oil powder, ARA powder, lutein ester powder and mineral substance; wherein the vitamins are single vitamins or compound vitamins.
Further, adding high fiber beverage powder into water, heating and continuously stirring until completely dispersing, wherein the temperature is 70-85 ℃, adding nutrients, then continuously stirring to uniformly disperse, finally adding fruity flavoring agent and citric acid, adjusting pH value to 3.9-4.5, and then filling and sterilizing.
Compared with the prior art, the invention has the beneficial effects that:
according to the nutritional inhalation provided by the invention, the inhalation matrix in a semi-gel state is prepared by adding the compounded high-fiber beverage powder and mixing with water, and then nutrients suitable for children to eat, such as vitamins, DHA algae oil powder, ARA powder, lutein ester powder, mineral substances and the like, are added to enrich the nutritional ingredients of the nutritional inhalation, so that the nutritional inhalation is more suitable for children to eat. Meanwhile, the taste of the nutritional snuff is adjusted by adding the fruit juice, the concentrated fruit juice or the fermented fruit juice, so that the nutritional snuff is proper in sweetness and sourness and good in taste.
Detailed Description
The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment is a first embodiment of the present invention, and the preparation method of nutritional fenfluramine provided in this embodiment includes the following steps:
s1: preparing lactobacillus fermented juice:
adding water into the white peaches, pulping, adjusting the pH value, pasteurizing at 85-90 ℃, adding lactobacillus acidophilus, fermenting at 35-37 ℃, stirring uniformly after the requirement is met, canning and storing, and storing at 4 ℃;
s2: adding 100g of high-fiber beverage powder into 695g of water, heating, continuously stirring until the high-fiber beverage powder is completely dispersed, adding 1.6 g of compound vitamin, stirring, adding 200g of lactobacillus fermented fruit juice at the temperature of about 78 ℃, gradually adding about 3g of citric acid, adjusting the pH value to 4.0, carrying out hot filling at the temperature of about 70 ℃, carrying out water bath pasteurization after filling, finally cooling with ice water, and drying the surface of a package.
Wherein the high fiber beverage powder comprises: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac flour and 2 parts of sodium citrate.
Example 2
The embodiment is a second embodiment of the present invention, and the preparation method of nutritional fenfluramine provided in this embodiment includes the following steps:
adding 100g of high-fiber beverage powder into 692g of water, heating and continuously stirring until the high-fiber beverage powder is completely dispersed, then adding 4.8 g of compound mineral substance, stirring, adding 200g of red grape raw juice at the temperature of about 78 ℃, gradually adding about 3.2g of citric acid, adjusting the pH value to 3.9, carrying out hot filling at the temperature of about 70 ℃, carrying out water bath pasteurization after filling, finally cooling with ice water, and drying the surface of the package by blowing.
Wherein the high fiber beverage powder comprises: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac flour and 2 parts of sodium citrate.
Example 3
The embodiment is a third embodiment of the present invention, and the preparation method of nutritional fenfluramine provided in this embodiment includes the following steps:
adding 100g of high-fiber beverage powder into 864g of water, heating, continuously stirring until the high-fiber beverage powder is completely dispersed, then adding 0.5 g of DHA algal oil powder and 0.5 g of ARA powder, stirring, adding 31g of concentrated orange juice at the temperature of about 78 ℃, gradually adding about 4g of citric acid to adjust the pH value to 3.8, carrying out hot filling at the temperature of about 70 ℃, carrying out water bath pasteurization after filling, finally cooling with ice water, drying and packaging the surface.
Wherein the high fiber beverage powder comprises: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac flour and 2 parts of sodium citrate.
Example 4
The embodiment is a fourth embodiment of the present invention, and the preparation method of nutritional fenfluramine provided in this embodiment includes the following steps:
the preparation method of the jelly comprises the following steps: adding 120g of high-fiber beverage powder into 842g of water, heating and continuously stirring until the high-fiber beverage powder is completely dispersed, then adding 0.3 g of lutein ester powder and 0.089 g of vitamin A, stirring, adding 23g of concentrated blueberry juice and 10 g of concentrated blackcurrant juice at the temperature of about 78 ℃, gradually adding about 4.6g of citric acid, adjusting the pH to 3.85, filling the mixture at the temperature of about 70 ℃, performing water bath pasteurization after filling, finally cooling with ice water, and drying the surface of the package by blowing.
Wherein the high fiber beverage powder comprises: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac flour and 2 parts of sodium citrate.
Example 5
This example is a fifth example of the present invention, and the four types of the sukule products obtained in examples 1 to 4 were evaluated in terms of taste, sweetness and sourness, and the evaluation results were good in taste and moderate in sweetness and did not adversely affect the oral environment after eating.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (9)
1. The nutritional snuff is characterized by comprising the following components: water, fruit-flavored flavorings, high fiber beverage powders, citric acid, and nutrients.
2. The nutritional snuff according to claim 1, comprising the following components: 65-90 parts of water, 3-25 parts of fruity flavoring agent, 8-15 parts of high-fiber beverage powder, 0.3-0.5 part of citric acid and 0.015-0.1 part of nutrient.
3. The nutritional inhalant as claimed in claim 1, wherein: the fruity flavoring agent is any one or more of fermented fruit juice, fruit juice or concentrated fruit juice.
4. A nutritional snuff according to claim 3 wherein: the addition amount of the fruit flavor flavoring agent is 20% -25%, and when the fruit flavor flavoring agent is concentrated fruit juice, the addition amount of the concentrated fruit juice after recovery is 20% -25%.
5. The nutritional inhalant as claimed in claim 1, wherein: the high-fiber beverage powder comprises crystalline fructose, polydextrose, xylitol, agar, carrageenan, konjac flour and sodium citrate.
6. The nutritional inhalant as claimed in claim 1, wherein: the high-fiber beverage powder comprises 60-70 parts of crystalline fructose, 10-15 parts of polydextrose, 8-15 parts of xylitol, 2-5 parts of agar, 2-5 parts of carrageenan, 2-5 parts of konjac flour and 2-5 parts of sodium citrate.
7. The nutritional inhalant as claimed in claim 1, wherein: the preparation raw materials of the fruity flavoring agent are selected from one or more of apples, peaches, pears, grapes, blackcurrants, blueberries, oranges, kiwifruits, bananas, pineapples and watermelons.
8. The nutritional inhalant as claimed in claim 1, wherein: the nutrient is any one or more of vitamin, DHA algae oil powder, ARA powder, lutein ester powder and mineral substance; wherein the vitamins are single vitamins or compound vitamins.
9. The method for preparing a nutritional snuff according to claim 1, wherein the method comprises the following steps: adding high fiber beverage powder into water, heating and continuously stirring to completely disperse at 70-85 deg.C, adding nutrients, stirring to disperse uniformly, adding fruity flavoring agent and citric acid, adjusting pH to 3.9-4.5, bottling, and sterilizing.
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| CN202111072606.2A CN113951482A (en) | 2021-09-14 | 2021-09-14 | Nutritional inhalation and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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