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

The technology of sea cucumber inulin and double network is applied in the field of sea cucumber inulin fermented double network gel jelly and its preparation field, which can solve the problems of limited utilization of peach gum, less freshness, less addition, etc., achieves good sensory quality, reduces sugar The amount of use, the effect of improving taste

Inactive Publication Date: 2017-04-19
MAANSHAN JUNJUN FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] A sea cucumber inulin fermented double-network gel jelly, comprising the following components in parts by weight: pineapple juice 68, corn steep liquor 12, citric acid 0.2, glucose 2.2, trace mineral elements 0.2, Acetobacter xylinum 0.6, peach gum 1.3, nano zeolite Powder 0.48, sea cucumber 10, inulin 11, soybean isoflavones 0.02, soybean oligosaccharides 0.1, taurine 0.008, biological calcium 0.05, biological selenium 0.01, appropriate amount of deionized water, appropriate amount of water.

[0019] The preparation method of described a kind of sea cucumber inulin fermented double network gel jelly, comprises the following steps:

[0020] (1) Mix pineapple juice, corn steep liquor, glucose, trace mineral elements and water twice the total weight and stir evenly, then simmer on low heat for 24 minutes to obtain a slurry for later use;

[0021] (2) Wash the sea cucumber with water, grind it with a mincer, add 0.2 times the total weight of water, heat and gelatinize at 1...

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PUM

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L17/00A23L29/00A23L33/00
CPCA23V2002/00
Inventor 何松
Owner MAANSHAN JUNJUN FOOD TECH
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