Title: Method for preparing polypeptide fruit jelly
Application Number: 200610012663 Application Date: 2006.04.27
Publication Number: 1864528 Publication Date: 2006.11.22
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/06,A23J3/14
Applicant(s) Name: China Research Institute of Daily Chemical Industr Address: 030001
Inventor(s) Name: Du Zhiping, Wei Peng, Wang Wanxu, Shi Dong, Liu Xi
Attorney & Agent: wei shuwei
Abstract:
     The polypeptide fruit jelly producing process includes the following steps: mixing fruit jelly powder in 0.6-1.2 weight portions and sweetener in 0.03-15 weight portions, adding water in 59.9-67.03 weight portions via stirring for 3-10 min until complete water absorbing swelling of fruit jelly powder, heating at the boiling temperature 85-90 deg.c for 3-10 min, immediately filtering, adding preservative at 80 deg.c to the boiling point, adding essence at 75-80 deg.c, adding acidity regulating agent at 70-75 deg.c, adding polypeptide solution at 65-70, pouring, sealing, sterilizing, cooling and inspection. The present invention has good taste and health care effect, and may be used as the excellent nutrient source for athlete, valetudinarian and other special people.
Time: 17