A kind of active lactic acid bacteria jelly and preparation method thereof

A technology of lactic acid bacteria fruit and lactic acid bacteria powder, applied in the field of food processing, can solve the problems of high cost, can not affect the survival of live bacteria, bad taste and flavor, and achieve the effects of ensuring activity, ensuring the number of living bacteria, and reducing losses

Active Publication Date: 2019-10-22
南京喜之郎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to enrich the variety of jelly and enhance the nutrition and health care of jelly, lactic acid bacteria jelly has been developed in recent years, but the probiotics in the common lactic acid bacteria jelly on the market are basically inactive, more to highlight the fermented flavor of lactic acid, and Nutritional value without probiotics
[0003] Since the production of jelly is heated and boiled and then sterilized, active bacteria cannot survive when added to jelly, so a new form of jelly is needed to ensure the activity of lactic acid bacteria. High and the taste is not good, so it is necessary to find a carrier with excellent flavor and taste for the bacteria powder without affecting the survival of live bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] This embodiment provides an active lactic acid bacteria jelly, which includes jelly and bacterial powder, wherein, in parts by weight, the bacterial powder is composed of 3.5 parts of ABK lactic acid bacteria powder, 3 parts of seasoning powder and 93.5 parts of non-dairy creamer, wherein the Said seasoning powder is fruit juice powder, and said fruit juice powder in the present embodiment is orange juice powder, is made of orange, and the colony number in the described ABK lactic acid bacteria powder is 1*10 11 cfu / g.

[0029] In terms of mass percentage, the jelly includes 22% white granulated sugar, 0.28% carrageenan, 0.35% konjac flour, 0.1% locust bean gum, 0.2% xanthan gum, 0.25% potassium chloride, 10% orange juice, 0.2% citric acid, 0.22% sodium citrate, 0.15% essence, and the balance is water, wherein the locust bean gum viscosity is 2200cp, and the xanthan gum viscosity is 1400cp.

[0030] This embodiment also provides a preparation method of active lactic ac...

Embodiment 2

[0041] This embodiment provides an active lactic acid bacteria jelly, which includes jelly and bacterial powder, wherein, in parts by weight, the bacterial powder is composed of 1 part of ABK lactic acid bacteria powder, 1 part of seasoning powder and 80 parts of non-dairy creamer, wherein the Said seasoning powder is fruit juice powder, said fruit juice powder in the present embodiment is the mixed powder of pineapple juice powder, mango powder, is made by pineapple and mango, and the colony number in the described ABK lactic acid bacteria powder is 1*10 11 cfu / g.

[0042] In terms of mass percentage, the jelly includes 20% white granulated sugar, 0.2% carrageenan, 0.3% konjac flour, 0.05% locust bean gum, 0.15% xanthan gum, 0.15% potassium chloride, 5% fruit juice, 0.1% citric acid, 0.05% sodium citrate, 0.1% essence, and the balance is water, wherein the fruit juice is a mixed fruit juice of pineapple and mango, and the viscosity of the locust bean gum is 2000cp. The visco...

Embodiment 3

[0053] This embodiment provides an active lactic acid bacteria jelly, which includes jelly and bacterial powder, wherein, in parts by weight, the bacterial powder is composed of 10 parts of ABK lactic acid bacteria powder, 10 parts of seasoning powder and 98 parts of non-dairy creamer, wherein the The seasoning powder is yogurt powder, and the number of colonies in the ABK lactic acid bacteria powder is 1*10 11 cfu / g.

[0054] In terms of mass percentage, the jelly includes 24% white granulated sugar, 0.3% carrageenan, 0.45% konjac flour, 0.2% locust bean gum, 0.3% xanthan gum, 0.3% potassium chloride, 15% fruit juice, 0.3% citric acid, 0.3% sodium citrate, 0.2% essence, and the balance is water, wherein the fruit juice is strawberry juice, the locust bean gum viscosity is 2500cp, and the xanthan gum The viscosity is 1800cp.

[0055] This embodiment also provides a kind of preparation method of active lactic acid bacteria jelly, comprises the operation of preparing jelly and...

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PUM

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Abstract

The invention discloses active lactobacillus jelly. The active lactobacillus jelly comprises jelly and bacterial powder, wherein the bacterial powder is prepared from 1-10 parts of lactobacillus powder, 1-10 parts of seasoning powder and 80-98 parts of non-dairy creamer, lactobacillus powder containing ten billions of multiple bacteria and having high temperature resistance and moisture resistance is preferred and compounded with the non-dairy creamer and seasoning powder, and lactobacillus composite powder with excellent taste and flavor is prepared. Water-holding locust bean gum, konjac flour and other ingredients are added to the jelly, so that the surface of jelly gel basically doesn't have bleeding water, and the taste of the jelly is improved. The invention further discloses a preparation method of the active lactobacillus jelly. The preparation method comprises a procedure of jelly preparation and a procedure of preparation of bacterial powder. By means of the method, the activity of lactobacillus in the processing process is guaranteed, and loss is reduced. The obtained jelly has elastic taste perfectly matched with active lactobacillus, the number of live bacteria can be effectively guaranteed, and the jelly is delicious, healthy and nutritious.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an active lactic acid bacteria jelly and a preparation process thereof. Background technique [0002] Jelly is a Western-originated sweet food that is semi-solid and usually made from edible gelatin plus water, sugar, fruit juice, etc. Its appearance is crystal clear, its color is bright, and its taste is soft and smooth. In order to enrich the variety of jelly and enhance the nutrition and health care of jelly, lactic acid bacteria jelly has been developed in recent years, but the probiotics in the common lactic acid bacteria jelly on the market are basically inactive, more to highlight the fermented flavor of lactic acid, and No nutritional value of probiotics. [0003] Since the production of jelly is heated and boiled and then sterilized, active bacteria cannot survive when added to jelly, so a new form of jelly is needed to ensure the activity of lactic...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L33/135
Inventor 李永军孙佳江
Owner 南京喜之郎食品有限公司
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