Shine muscat jelly having high sensory appeal and excellent antioxidant and antithrombotic activities, and method of preparing same

Abstract

Proposed are a Shine Muscat jelly and a preparation method thereof using Shine Muscat, collagen, lactic acid bacteria, sugar, and konjac powder, specifically, sugar, konjac powder, low-molecular-weight collagen, and water are added to a trituration liquid of mature Shine Muscat, followed by boiling and cooling. Lactic acid bacteria powder is added thereto, and the resulting second mixture is transferred into a jelly mold and cooled again. With beneficial ingredients, this jelly possesses a high sensory appeal, and offers convenience, portability, and high consumer preference. The jelly exhibits excellent flavor, strong nitrite scavenging, and anti-thrombotic activities, making it a health functional food for improving blood circulation, preventing aging and cancer, and alleviating stress, which leads it to a very useful invention in the food industry. The jelly also will produce economic value by efficiently using Shine Muscat with limited storage capacity and creating high-value-added jelly from lower-quality fruits.

Dependencies are inferred from the claim text.