CN115176983A - Inulin-containing jelly premixed flour - Google Patents
Inulin-containing jelly premixed flour Download PDFInfo
- Publication number
- CN115176983A CN115176983A CN202210570655.7A CN202210570655A CN115176983A CN 115176983 A CN115176983 A CN 115176983A CN 202210570655 A CN202210570655 A CN 202210570655A CN 115176983 A CN115176983 A CN 115176983A
- Authority
- CN
- China
- Prior art keywords
- parts
- essence
- inulin
- jelly
- food
- 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
- 229920001202 Inulin Polymers 0.000 title claims abstract description 27
- 229940029339 inulin Drugs 0.000 title claims abstract description 27
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 title claims abstract description 25
- 235000015110 jellies Nutrition 0.000 title claims abstract description 25
- 239000008274 jelly Substances 0.000 title claims abstract description 25
- 235000013312 flour Nutrition 0.000 title claims abstract description 8
- 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 24
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000000049 pigment Substances 0.000 claims abstract description 10
- 108010010803 Gelatin Proteins 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000004376 Sucralose Substances 0.000 claims abstract description 8
- 235000013373 food additive Nutrition 0.000 claims abstract description 8
- 239000002778 food additive Substances 0.000 claims abstract description 8
- 239000008273 gelatin Substances 0.000 claims abstract description 8
- 229920000159 gelatin Polymers 0.000 claims abstract description 8
- 235000019322 gelatine Nutrition 0.000 claims abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 235000019408 sucralose Nutrition 0.000 claims abstract description 8
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 8
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 6
- 239000011707 mineral Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 6
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 244000298479 Cichorium intybus Species 0.000 claims description 6
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- 239000011575 calcium Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 244000099147 Ananas comosus Species 0.000 claims description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims description 3
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 244000183278 Nephelium litchi Species 0.000 claims description 3
- 244000288157 Passiflora edulis Species 0.000 claims description 3
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000009184 Spondias indica 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
- 229910052791 calcium Inorganic materials 0.000 claims description 3
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 3
- 239000000920 calcium hydroxide Substances 0.000 claims description 3
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 150000002500 ions Chemical class 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000001592 Amaranthus caudatus Species 0.000 claims description 2
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 2
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 claims description 2
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 2
- 235000012741 allura red AC Nutrition 0.000 claims description 2
- 239000004191 allura red AC Substances 0.000 claims description 2
- 235000012735 amaranth Nutrition 0.000 claims description 2
- 239000004178 amaranth Substances 0.000 claims description 2
- 235000012730 carminic acid Nutrition 0.000 claims description 2
- OIQPTROHQCGFEF-UHFFFAOYSA-L chembl1371409 Chemical compound [Na+].[Na+].OC1=CC=C2C=C(S([O-])(=O)=O)C=CC2=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 OIQPTROHQCGFEF-UHFFFAOYSA-L 0.000 claims description 2
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 claims description 2
- IINNWAYUJNWZRM-UHFFFAOYSA-L erythrosin B Chemical compound [Na+].[Na+].[O-]C(=O)C1=CC=CC=C1C1=C2C=C(I)C(=O)C(I)=C2OC2=C(I)C([O-])=C(I)C=C21 IINNWAYUJNWZRM-UHFFFAOYSA-L 0.000 claims description 2
- 235000012732 erythrosine Nutrition 0.000 claims description 2
- 239000004174 erythrosine Substances 0.000 claims description 2
- 229940011411 erythrosine Drugs 0.000 claims description 2
- 229940097275 indigo Drugs 0.000 claims description 2
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 2
- 206010010774 Constipation Diseases 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000007413 intestinal health Effects 0.000 abstract description 3
- 230000000813 microbial effect Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- -1 inulin oligosaccharide Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000001430 anti-depressive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004146 energy storage Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 description 1
- 229940107187 fructooligosaccharide Drugs 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920000157 polyfructose Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to the technical field of jelly premixed flour, and provides jelly premixed flour containing inulin, which comprises the following components in parts by weight: 50 parts of white granulated sugar, 23 parts of maltodextrin, 18 parts of food additive gelatin, 3 parts of citric acid, 3 parts of inulin, 1.5 parts of sucralose, 1.48 parts of food essence and 0.02 part of artificial pigment; the manufacturing steps are as follows: white granulated sugar, maltodextrin, food additive gelatin, citric acid, inulin, sucralose, food essence and artificial pigment are weighed and then put into a blender to be stirred for 20 minutes, thus obtaining the jelly premixed powder. The invention can improve Ca content in human body 2+ 、Mg 2+ 、Zn 2+ 、Cu 2+ 、Fe 2+ Absorption of iso-minerals; regulating intestinal microbial flora, improving intestinal health, and preventing constipation; can avoid excessive sugar intake while maintaining taste.
Description
Technical Field
The invention belongs to the technical field of jelly premixed flour, and particularly relates to jelly premixed flour containing inulin.
Background
Inulin is a reserve polysaccharide in plants, mainly comes from the plants, is another energy storage form of the plants except starch, is an ideal functional food ingredient, and is a good raw material for producing products such as fructo-oligosaccharide, polyfructose, high fructose syrup, crystalline fructose and the like. Inulin has effects of controlling blood lipid, lowering blood sugar, promoting mineral absorption, regulating intestinal microbial flora, improving intestinal health, preventing constipation, inhibiting generation of toxic fermentation product, protecting liver, preventing colon cancer, and also has good antidepressant effect.
Disclosure of Invention
The invention aims to solve the problems and provides inulin-containing jelly premixed flour which is characterized by comprising the following components in parts by weight:
50 parts of white granulated sugar, 23 parts of maltodextrin, 18 parts of food additive gelatin, 3 parts of citric acid, 3 parts of inulin, 1.5 parts of sucralose, 1.48 parts of food essence and 0.02 part of artificial pigment;
the manufacturing steps are as follows:
white granulated sugar, maltodextrin, food additive gelatin, citric acid, inulin, sucralose, food essence and artificial pigment are weighed and then put into a blender to be stirred for 20 minutes, thus obtaining the jelly premixed powder.
Preferably, the inulin is produced by the following steps:
chicory root is taken as a raw material, and the chicory is prepared by removing impurities, cleaning, shredding, leaching with hot water at 40-90 ℃, filtering by a plate frame, removing protein by calcium hydroxide, removing calcium by carbon dioxide, decoloring by activated carbon, removing mineral salt by an ion column, purifying and grading by a membrane, concentrating, and spray drying.
Preferably, the food essence adopts juicy peach essence, orange essence, strawberry essence, pineapple essence, apple essence, litchi essence, mango essence, lemon essence, blueberry essence and passion fruit essence.
Preferably, the artificial pigment is lemon yellow, amaranth, indigo, carmine, sunset yellow, allura red, brilliant blue or erythrosine.
Preferably, the use steps are as follows: adding water into the pre-mixed jelly powder, uniformly stirring, and then putting into a refrigerator to cool for 2-3 hours to obtain the edible jelly powder;
the weight ratio of the jelly premixed powder to water is 1;
compared with the prior art, the invention has the following beneficial effects:
the invention is convenient to use, and the inulin is added to greatly improve Ca of human body 2+ 、Mg 2+ 、 Zn 2+ 、Cu 2+ 、Fe 2+ Absorption of iso-minerals; regulating intestinal microbial flora, improving intestinal health, and preventing constipation; in addition, inulin oligosaccharide is difficult to digest and absorb by human body, and the provided energy value is very low, so that the inulin oligosaccharide can not only meet better taste, but also can not inject too much sugar into the body.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.
The inulin-containing jelly premixed powder is characterized by comprising the following components in parts by weight:
50 parts of white granulated sugar, 23 parts of maltodextrin, 18 parts of food additive gelatin, 3 parts of citric acid, 3 parts of inulin, 1.5 parts of sucralose, 1.48 parts of food essence and 0.02 part of artificial pigment;
the manufacturing steps are as follows:
white granulated sugar, maltodextrin, food additive gelatin, citric acid, inulin, sucralose, food essence and artificial pigment are weighed and then put into a blender to be stirred for 20 minutes, thus obtaining the jelly premixed powder.
Preferably, the inulin is produced by the following steps:
chicory root is taken as a raw material, and the chicory is prepared by removing impurities, cleaning, shredding, leaching with hot water at 40-90 ℃, filtering by a plate frame, removing protein by calcium hydroxide, removing calcium by carbon dioxide, decoloring by activated carbon, removing mineral salt by an ion column, purifying and grading by a membrane, concentrating, and spray-drying.
Preferably, the food essence is juicy peach essence, orange essence, strawberry essence, pineapple essence, apple essence, litchi essence, mango essence, lemon essence, blueberry essence and passion fruit essence
Preferably, the artificial pigment is
Preferably, the use steps are as follows: adding water into the pre-mixed jelly powder, uniformly stirring, and then putting into a refrigerator to cool for 2-3 hours to obtain the edible jelly powder;
the weight ratio of the jelly premixed powder to water is 1.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (5)
1. The inulin-containing jelly premixed powder is characterized by comprising the following components in parts by weight:
50 parts of white granulated sugar, 23 parts of maltodextrin, 18 parts of food additive gelatin, 3 parts of citric acid, 3 parts of inulin, 1.5 parts of sucralose, 1.48 parts of food essence and 0.02 part of artificial pigment;
the manufacturing steps are as follows:
white granulated sugar, maltodextrin, food additive gelatin, citric acid, inulin, sucralose, food essence and artificial pigment are weighed and then put into a blender to be stirred for 20 minutes, thus obtaining the jelly premixed powder.
2. Jelly premix powder containing inulin as claimed in claim 1, characterized in that the inulin is produced by the following steps:
chicory root is taken as a raw material, and the chicory is prepared by removing impurities, cleaning, shredding, leaching with hot water at 40-90 ℃, filtering by a plate frame, removing protein by calcium hydroxide, removing calcium by carbon dioxide, decoloring by activated carbon, removing mineral salt by an ion column, purifying and grading by a membrane, concentrating, and spray drying.
3. The inulin-containing jelly premixed flour as claimed in claim 1, wherein the food essence is juicy peach essence, orange essence, strawberry essence, pineapple essence, apple essence, litchi essence, mango essence, lemon essence, blueberry essence or passion fruit essence.
4. The inulin-containing jelly premix powder according to claim 1, wherein the artificial color is selected from the group consisting of lemon yellow, amaranth, indigo, carmine, sunset yellow, allura red, brilliant blue, and erythrosine.
5. Inulin-containing jelly premix powder according to claim 1, characterized in that it is used in the following steps: adding water into the pre-mixed jelly powder, uniformly stirring, and then putting into a refrigerator to cool for 2-3 hours for eating;
the weight ratio of the jelly premixed powder to water is 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210570655.7A CN115176983A (en) | 2022-05-24 | 2022-05-24 | Inulin-containing jelly premixed flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210570655.7A CN115176983A (en) | 2022-05-24 | 2022-05-24 | Inulin-containing jelly premixed flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115176983A true CN115176983A (en) | 2022-10-14 |
Family
ID=83512951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210570655.7A Pending CN115176983A (en) | 2022-05-24 | 2022-05-24 | Inulin-containing jelly premixed flour |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115176983A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102898548A (en) * | 2012-09-19 | 2013-01-30 | 中国科学院烟台海岸带研究所 | Method for preparing inulin |
| CN104844733A (en) * | 2015-05-04 | 2015-08-19 | 武汉英纽林生物科技有限公司 | Production technique for extracting high-purity pure natural inulin from Jerusalem artichoke |
| CN104957449A (en) * | 2015-05-28 | 2015-10-07 | 南京泽朗生物科技有限公司 | Inulin jelly |
| CN106349398A (en) * | 2015-11-13 | 2017-01-25 | 翟丹云 | Cichorium intybus inulin extracting method |
| CN107981291A (en) * | 2017-12-04 | 2018-05-04 | 重庆骄王天然产物股份有限公司 | A kind of jelly powder, jelly and preparation method thereof |
-
2022
- 2022-05-24 CN CN202210570655.7A patent/CN115176983A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102898548A (en) * | 2012-09-19 | 2013-01-30 | 中国科学院烟台海岸带研究所 | Method for preparing inulin |
| CN104844733A (en) * | 2015-05-04 | 2015-08-19 | 武汉英纽林生物科技有限公司 | Production technique for extracting high-purity pure natural inulin from Jerusalem artichoke |
| CN104957449A (en) * | 2015-05-28 | 2015-10-07 | 南京泽朗生物科技有限公司 | Inulin jelly |
| CN106349398A (en) * | 2015-11-13 | 2017-01-25 | 翟丹云 | Cichorium intybus inulin extracting method |
| CN107981291A (en) * | 2017-12-04 | 2018-05-04 | 重庆骄王天然产物股份有限公司 | A kind of jelly powder, jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742754B (en) | Low-sugar jam and preparation method thereof | |
| KR100236451B1 (en) | Manufacturing method of garlic vinegar | |
| CN105595287B (en) | Sugar-free nut meat product and processing method thereof | |
| KR101679388B1 (en) | Method for producing fermented velvet antler or hard antler with enhanced ganglioside and sialic acid content and health product for joint and cartilage comprising fermentation product produced by the same method | |
| CN111165768A (en) | Jelly and preparation method thereof | |
| CN103262933B (en) | Highly flavored type Nanfeng tangerine orange sesame pudding and production technique | |
| CN104543648A (en) | Jam with multiple nutrients and making method of jam | |
| CN102696937A (en) | Method for preparing raspberry jelly | |
| CN110623202A (en) | Seaweed enzyme rice cake and preparation method thereof | |
| CN110710628A (en) | Suspended cubilose beverage and preparation method thereof | |
| JP2008500037A (en) | Functional food and method for producing the same | |
| CN113208077A (en) | Preparation method of probiotic medlar vinegar jelly | |
| CN102228116B (en) | Cichorium endivia L. tea drink and preparation method thereof | |
| CN115176983A (en) | Inulin-containing jelly premixed flour | |
| CN104187913B (en) | Fishy smell-removed kelp and orange juice compound beverage and preparation method and product thereof | |
| CN104069370A (en) | Healthcare effervescent tablet for adjuvant treatment on diabetes and preparation method of healthcare effervescent tablet | |
| CN110326724A (en) | A kind of soft game theory polyphenol beverage and preparation method thereof | |
| CN100551261C (en) | A kind of Fructus Mori health promotion noodles | |
| KR101135836B1 (en) | composition and manufacturing method of Persimmon jam and jelly | |
| KR101240106B1 (en) | Drink composition comprising fermented red ginseng and method of preparing the same | |
| CN113057302A (en) | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof | |
| CN104206484B (en) | Refreshing health care cake comprising squilla heads and squilla shells and preparation method thereof | |
| CN105076923A (en) | Health-care sorbus pohuashanensis jam and preparation method thereof | |
| CN109393487A (en) | A kind of sweet chili sauce is syrup dedicated and preparation method thereof | |
| KR101040646B1 (en) | The main ingredient of red pepper and hanrabong production method chalborissaleul |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20221014 |