Lactobacillus fermented agar gel food and preparation method thereof

A lactic acid bacteria fermentation and agar gel technology, which is applied to food preparation, bacteria and lactobacilli used in food preparation, etc., can solve the problem that yogurt pudding does not have agar gel food texture and taste, and does not have agar gel food taste. Characteristics, edible efficacy are not fully utilized, etc., to achieve the effect of enhancing human immunity, adapting to a wide range of people, and novel and unique formula

Inactive Publication Date: 2014-02-05
QINGDAO LIBANGDA MARINE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, gel foods such as jelly, pudding, and jam that are commonly sold in the market are not fermented with lactic acid bacteria and do not contain active lactic acid bacteria. bean gum, gellan gum, pectin, modified starch, guar gum, CMC, sodium alginate, gelatin, etc., containing fruit juice or milk ingredients; for example, a gel food disclosed in Chinese patent CN1649511A, the gel food Glue food is a low-calorie pudding made of gelling agent, modified starch, dietary fiber, non-caloric sweetener and skimmed milk powder. The pudding is not fermented by lactic acid bacteria and does not contain active lactic acid bacteria; Chinese patent CN101491280A The disclosed milk pudding and its preparation method is a pasty or semi-fluid dessert food made of milk, sugar, and stabilizers. The pudding also does not contain active lactic acid bacteria, and its gelatinity is poor, not solid form
However, active lactic acid bacteria foods such as beverages and yogurt that are commonly sold are generally in a fluid or semi-fluid state, do not have good gelatinity or formability, and do not have the mouthfeel characte

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  • Lactobacillus fermented agar gel food and preparation method thereof
  • Lactobacillus fermented agar gel food and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0016] Example 1:

[0017] The components of the agar gel food involved in this embodiment include: 0.3-0.5% agar, 3.0-5.0% dairy products, 12-20% sweeteners, 0.005-0.01% lactic acid bacteria, and 80-85% water; Dairy products use whole milk powder and / or skimmed milk powder; sweeteners use white sugar, fructose, oligosaccharides and / or high-strength sweeteners; lactic acid bacteria use commercially available products or conventionally cultivated Streptococcus, lactic acid Bacillus and / or Bifidobacterium.

[0018] The preparation method of the agar gel food involved in this embodiment specifically includes the following process steps:

[0019] (1) Add whole milk powder or skimmed milk powder to 45℃ hot water, the weight ratio of whole milk powder or skimmed milk powder to water is 1:9, continue to stir and dissolve for 30 minutes to prepare reduced milk;

[0020] (2) Mix the agar and the sweetener evenly, then add it to 65℃ hot water to dissolve, and keep it warm and stir for 30min;

...

Example Embodiment

[0026] Example 2:

[0027] The ingredients of the agar gel food involved in this embodiment include: lactic acid bacteria fermentation base material 30-50%, agar 0.8-1.2%, sweetener 8-15%, seasoning 1-2%, thickener 0.1-0.5 %, water 35-50%; among them, the seasoning is 0.8-1.8% of strawberry juice concentrate, and the strawberry flavor is 0.01-0.2%; the sweetener is 3-5% of white sugar, 3-10% of fructose syrup, and 0.01% of sucralose -0.02%; The thickener is 0.08-0.1% xanthan gum and 0.1-0.3% sodium alginate.

[0028] The preparation method of the agar gel food involved in this embodiment includes the following process steps:

[0029] (1) Mix skimmed milk powder and glucose at a ratio of 5:1, prepare a solution with a concentration of 10% by weight, and then sterilize at 98°C for 1.5-2 hours. At the same time, the solution gradually turns reddish brown during heating. Increase color and flavor, then cool to 37°C to inoculate lactic acid bacteria, ferment to pH 3.6, and prepare lacti...

Example Embodiment

[0035] Example 3:

[0036] The ingredients of the agar gel food involved in this embodiment include: sweetener 0.01-0.02%, agar 1.2-2%, lactic acid bacteria strain 0.0001-0.001%, calcium lactate 0.4%, vitamin 0.01-0.1%, water 95- 99%; the sweeteners are sucralose, aspartame, acesulfame potassium and / or cyclamate; the amount of vitamins added is 100g including vitamin C-50mg, vitamin A-80μg, vitamin B1-0.5mg, Vitamin B2-0.4mg, vitamin B6-0.3mg, vitamin B12-0.5μg, niacin-2.0mg, calcium D-pantothenate-0.4mg, folic acid-7μg, vitamin D-1.8μg, vitamin E-2.5mg.

[0037] The preparation method of the agar gel food involved in this embodiment includes the following process steps:

[0038] (1) Mix the agar and the sweetener evenly, then add it to 85℃ hot water to dissolve, and keep it for 15min to fully dissolve;

[0039] (2) Add inulin, fructose syrup, calcium lactate and vitamins to the agar liquid prepared in step (1), mix and dissolve;

[0040] (3) Sterilize the mixed solution in step (2) a...

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Abstract

The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and/or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and relates to a gel food and a preparation process thereof, in particular to a lactic acid bacteria fermented agar gel food and a preparation method thereof, wherein lactic acid bacteria and other nutrients are added to the agar solution to ferment the lactic acid bacteria , to prepare agar gel food containing active lactic acid bacteria. Background technique: [0002] As we all know, lactic acid bacteria have good physiological functions, and their metabolites range from simple short-chain fatty acids to complex organic acids, which can play a role in benefiting the health of the body; a large number of research data show that lactic acid bacteria can promote animal growth and regulate gastrointestinal tract. Normal flora, maintaining micro-ecological balance, thereby improving gastrointestinal function, increasing food digestibility and biological potency, lowering serum cholesterol, ...

Claims

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Application Information

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IPC IPC(8): A23L1/06A23L1/187A23L1/308A23L33/135A23L33/22
CPCA23L9/10A23L21/10A23L33/135A23L33/15A23V2002/00A23V2400/11A23V2200/30A23V2200/32A23V2200/324
Inventor 孙利军辛修锋
Owner QINGDAO LIBANGDA MARINE TECH
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