Viable-bacteria functional jelly and processing technique thereof

A technology of jelly and function, which is applied to the function of food ingredients, food ingredients containing oligosaccharides, food science, etc. It can solve the problems that active bacteria cannot survive, have little nutritional value, and do not have high fruit juice content, etc., to achieve good flavor , increase the possibility of diabetes and dental caries, and ensure the effect of taste
CN106690199AInactive Publication Date: 2017-05-24LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
LINGBAO BRANCH OF SHAANXI HAISHENG FRESH FRUIT JUICE CO LTD
Publication Date
2017-05-24
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention relates to a viable-bacteria functional jelly and a processing technique thereof. The viable-bacteria functional jelly comprises a jelly outer layer and a jelly core layer. The jelly core layer comprises the following components in parts by mass: 25-35 parts of fruit flesh, 0.5-10 parts of trehalose, 15-20 parts of white granulated sugar, 1.5-7.5 parts of first jelly glue powder, 0.2-1 part of first acidity regulator, 0.1-0.5 part of calcium lactate, 30-60 parts of water and probiotic powder. The jelly outer layer comprises 30-50 parts of fruit juice, 5-15 parts of white granulated sugar, 0.5-5 parts of galactooligosaccharide, 2-7 parts of second jelly glue powder, 25-65 parts of water, 0.2-2 parts of second acidity regulator and 0.1-0.5 part of calcium lactate. By adding the galactooligosaccharide, the prebiotics can promote the proliferation of Bifidobacterium and other probiotics in the human body, thereby providing sweetness on the premise of not increasing the possibility of diabetes and saprodontia. The higher content of active probiotics fills up the blank of active probiotic jellies in the market.
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Description

technical field

[0001] The invention belongs to the technical field of food, and in particular relates to a living fungus functional jelly and a processing technology thereof. Background technique

[0002] Jelly products are widely loved by the public for their beautiful appearance and delicious and smooth taste. But most of the jelly products on the market are made of water, sugar, gelatin, and taste regulators. Although pulp or fruit juice is added, the fruit juice content is generally lower than 10%, and the taste is good but has no nutritional value. In recent years, in order to increase the nutritional value of jelly, some products have added lactic acid bacteria fermentation broth, but since jelly production is post-sterilized, active bacteria cannot survive, and the added lactic acid bacteria are all inactive and have little nutritional value.

[0003] Active bacteria have good nutritional value to the human body, but currently there is no jelly with high fruit juice...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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