A live fungus functional jelly and its processing technology

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.

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...

AI Technical Summary

Problems solved by technology

However, most of the jelly products currently on the market are made of water, sugar, gelatin, and taste regulators. Although pulp or fruit juice is added, the juice content is generally lower than 10%, which tastes 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 liquid, but because the production of jelly is post-sterilized, the 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 juice content and jelly containing active bacteria, so it is necessary to provide a jelly with nutritional value