Milk-containing type agar jelly

Abstract

The invention belongs to the technical field of food machining and preparation, and relates to milk-containing type agar jelly which comprises the following ingredients by weight percent: 5-60% of milk, 0.001-30% of a sweetening agent, 0.01-1.0% of agar, 0.001-2% of an acidity regulator, 0.1-1.0% of a stabilizer, 0.0001-2% of essence, 0.01-0.5% of a thickening agent, 0.01-0.3% of an emulsifying agent, 0.1-99.9% of fruit and vegetable juice, 0.1-50% of fruit and vegetable grains, and the balance of water. The milk-containing type agar jelly prepared from agar is easy to crush in mouth; when the jelly is taken, no potential safety hazard exists, the taste is smooth and unique, the flavor is released well, the body weight control is facilitated, the function of lose weight is provided, good health-care function is provided, the human body health is benefited, the important conditioning function for nutrition unbalance is provided, the preparation process is simple, the production is easy, and the cost conservation is benefited.

Description

Technical field: [0001] The invention belongs to the technical field of food processing and preparation, and relates to a milk-containing jelly containing agar extracted from marine plants, in particular to a milk-containing agar jelly. Background technique: [0002] Jelly is a kind of leisure food, because of its bright color, smooth taste and unique flavor, it is deeply loved by people, especially children. Jelly has the characteristics of low calorie, low fat and high fiber, and is a good health food. A certain amount of vitamins, minerals and functional ingredients can be added during the process as a carrier for supplementing nutrients. Jelly is a gel food that uses edible gum and sugar as the main raw materials, and is processed through cooking, blending, filling, and sterilization. The colloids used to prepare jelly are generally carrageenan, konjac powder (glue), locust bean gum, yellow jelly, etc. Raw gum or gellan gum, the jelly prepared with these colloids has hi...

AI Technical Summary

Problems solved by technology

Jelly is a gel food that uses edible gum and sugar as the main raw materials, and is processed through cooking, blending, filling, and sterilization. The colloids used to prepare jelly are generally carrageenan, konjac powder (glue), locust bean gum, yellow jelly, etc. Raw gum or gellan gum, the jelly prepared with these colloids has greater elasticity and toughness, and is not easy to break. However, if this kind of jelly is sucked or swallowed, it is easy to enter the trachea, change shape with the expansion of the trachea, and is not easy to discharge and cause danger.

Agar is a natural seaweed extract, rich in dietary fiber, free of calories, and has a strong satiety and laxative function. The water retention capacity of agar is particularly strong, and it can solidify more than 200 times its own amount When passing through the stage of digestive organs, the water is slowly absorbed by the body, and the water in the large intestine keeps the stool soft, shortens the defecation time, and promotes natural defecation; agar also has the functions of reducing the cholesterol content in the serum, inhibiting blood sugar and Weight control function; the milk-containing jelly prepared with agar as the main gelling agent has a brittle taste and is easy to break in the mouth. It has outstanding flavor, is rich in dietary fiber, and has high nutritional value, but there is no production and sales of this kind of jelly at present, and there are no literature reports on related technical processes