Trepan and inulin fermented pair-network gel jelly and preparation method thereof

Abstract

The invention discloses trepan and inulin fermented pair-network gel jelly. The trepan and inulin fermented pair-network gel jelly comprises, by weight, pineapple juice, corn steep liquor, citric acid, glucose, micro mineral elements, acetobacter xylinum, peach gum, nanometer zeolite powder, trepan, inulin, soybean isoflavone, soybean oligosaccharides, taurine, biological calcium, bioselenium, a proper amount of deionized water and a proper amount of water. The boiled pineapple juice and corn steep liquor are adopted as main materials and fermented with the acetobacter xylinum, so that the cellulose fermented jelly is prepared, and the jelly has the good organoleptic quality. Meanwhile, through addition of the nutrient substance namely the trepan nanometer powder, the nutrition and health care effects of the jelly are improved; through the nutrient substances of nanometer inulin, soybean isoflavone, soybean oligosaccharides, taurine, biological calcium and bioselenium, the nutrition and health care effects of the jelly are further enhanced; and meanwhile, sugar consumption of the jelly is reduced through the inulinm, and taste of the jelly is improved.

Description

technical field [0001] The invention relates to the technical field of jelly, in particular to a double-network gel jelly fermented with sea cucumber inulin and a preparation method thereof. Background technique [0002] Jelly, also known as curry, is a jelly food made from water, sugar and thickeners, processed through sol, blending, filling, sterilization, cooling and other processes. Its appearance is crystal clear and its taste is soft, smooth and crisp , the flavor is sweet and moist, deeply loved by women and children, it is a kind of leisure food suitable for all ages in the market today. Although there are many types of jellies on the market, most of them have low nutritional value and effective health care functions, and excessive food additives are often added in the jelly preparation process, which will have a bad impact on consumers. Therefore, it is of great significance to develop fruits with high nutritional value and certain health care effects. [0003] Ba...

AI Technical Summary

Problems solved by technology

Peach gum can only swell in water at room temperature, so the amount of addition is very small, so the utilization of peach gum is often limited

At the same time, there are few reports about peach gum as a fermentation medium.