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发明公开
CN102813106A 一种发菜多糖保健果冻及其制备方法 无效 - 驳回

一种发菜多糖保健果冻及其制备方法
摘要：
本发明涉及一种发菜多糖保健果冻及其制备方法，原料配方为发菜多糖0.0025%-0.05%，卡拉胶0.3%-0.4%，黄原胶0.2%-0.3%，魔芋粉0.2%-0.3%，氯化钾0.1%，白砂糖10%-20%，柠檬酸0.1-0.2%，香兰素0.01%，乳酸链球菌素0.1%，加水至100%；其制备方法是：将卡拉胶、黄原胶、魔芋粉、白砂糖和发菜多糖混合均匀加水至100mL在50℃溶胶30min，80℃煮胶50min，加热至沸腾5min，后用100目筛子过滤；待胶溶液冷却至70℃时，依次加入乳酸链球菌素、氯化钾、柠檬酸钠、香兰素和柠檬酸，搅拌调配均匀，罐装灭菌，冷却。本发明采用人工培养的发菜发酵液提取物——发菜多糖进行发菜保健果冻的制作，所制备的发菜多糖保健果冻富发菜多糖，营养、健康且风味独特，成为发菜提取物在食疗保健品中应用的新途径。
摘要（英）：

The invention relates to a Nostoc flagelliforme polysaccharide healthcare jelly and a preparation method thereof. The raw material formula of the jelly comprises 0.0025-0.05% of a Nostoc flagelliforme polysaccharide, 0.3-0.4% of carragheenan, 0.2-0.3% of a xanthan gum, 0.2-0.3% of konjak powder, 0.1% of potassium chloride, 10-20% of white granulated sugar, 0.1-0.2% of citric acid, 0.01% of vanillin, 0.1% of nisin, and the balance water. The preparation method of the jelly comprises the following steps: uniformly mixing the carragheenan, the xanthan gum, the konjak powder, the white granulated sugar and the Nostoc flagelliforme polysaccharide, adding water to 100ml, carrying out pectin dissolving at 50DEG C for 30min, carrying out pectin boiling at 80DEG C for 50min, heating to boiling for 5min, and filtering with a 100 mesh sieve; and sequentially adding the nisin, the potassium chloride, sodium citrate, the vanillin and the citric acid after the a pectin solution is cooled to 70DEG C, uniformly stirring and mixing, canning, disinfecting, and cooling. An artificially-cultured Nostoc flagelliforme broth extract product which is the Nostoc flagelliforme polysaccharide is adopted to prepare the Nostoc flagelliforme healthcare jelly in the invention, and the prepared Nostoc flagelliforme polysaccharide healthcare jelly is rich in Nostoc flagelliforme polysaccharides, is nutritional and healthy, has a unique flavor, and becomes a new approach of Nostoc flagelliforme broth extract products in diet-therapy healthcare products.

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