Probiotic-containing jelly powder and preparation method thereof

A technology of probiotics and jelly powder, applied in the direction of bacteria, lactobacilli, bifidobacteria, etc. used in food preparation, can solve the problems of inability to add heat-sensitive substances, long-term storage, etc., and achieve the retention of heat-sensitive substances in jelly , long shelf life, smooth taste effect

Active Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem that the addition of heat-sensitive substances cannot be realized in the prior art
The purpose of its realization is not only to solve the practical problem of adding probiotics to jelly powder, but also to solve the problem of adding active whey protein to jelly. The jelly powder can be stored for a long shelf life; just add warm water before eating Forming a good jelly can protect the heat-sensitive substances in the jelly from heat damage to the greatest extent, and the jelly has the advantages of smooth taste and so on

Method used

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  • Probiotic-containing jelly powder and preparation method thereof
  • Probiotic-containing jelly powder and preparation method thereof
  • Probiotic-containing jelly powder and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0026] Embodiment one: a kind of jelly powder disclosed by the invention, the raw material comprises the following components:

[0027] Powdered sugar: 844 parts

[0028] Whey protein powder: 100 servings

[0029] Colloid: 55 parts

[0030] Probiotic powder: 1 part

[0031] The parts are parts by mass;

[0032] The powdered sugar is crystalline fructose and white granulated sugar;

[0033] The whey protein is whey protein isolate WPI;

[0034] The colloid is conventional locust bean gum in the art;

[0035] The probiotics are conventional probiotic powders in the field, the probiotics are Lactobacillus plantarum STⅢ, and the number of live bacteria is 2×10 10 CFU / g;

[0036] The preparation method of the jelly powder comprises the following steps: (1) mixing the powdered sugar and the colloid, first adding 400 parts of white granulated sugar and 55 parts of locust bean gum for mixing, and finally adding 444 parts of crystalline fructose for mixing to prepare the mixture...

Embodiment 2

[0043] A kind of jelly powder disclosed by the invention, raw material comprises following components:

[0044] Powdered sugar: 938 parts

[0045] Colloid: 40 parts

[0046] Fruit and vegetable powder: 50 servings

[0047] Sour agent: 2 parts

[0048] Probiotic powder: 3 servings

[0049] The parts are parts by mass;

[0050] The powdered sugar is formed by compounding isomaltulose and isomaltulose in a mass ratio of 1:1;

[0051] The fruit and vegetable powder is formed by compounding blueberry juice powder and acerola cherry juice powder in a mass ratio of 1:3;

[0052] The colloid is compounded by gellan gum and konjac gum in a 2:1 mass ratio;

[0053] The sour agent is potassium citrate;

[0054] The probiotic powder is a conventional probiotic powder in the field, the probiotic is Bifidobacterium lactis, and the number of live bacteria is 1×10 11 CFU / g;

[0055] The preparation method of the jelly powder comprises the following steps: (1) mixing powdered sugar, s...

Embodiment 3

[0062] A kind of jelly powder disclosed by the invention, raw material comprises following components:

[0063] Powdered sugar: 774 parts

[0064] Colloid: 60 parts

[0065] Whey protein powder: 80 servings

[0066] Fruit and vegetable powder: 100 servings

[0067] Sour agent: 0.5 parts

[0068] Probiotic powder: 0.5

[0069] The parts are parts by mass;

[0070] The powdered sugar is compounded by glucose and sucralose in a mass ratio of 1:1;

[0071] The whey protein is concentrated whey protein WPC80, wherein WPC80 contains 1% lactoferrin, and the percentage is a mass percentage;

[0072] The fruit and vegetable powder is compounded by strawberry powder and pomegranate juice powder in a mass ratio of 1:4;

[0073] The colloid is compounded by carrageenan and pectin in a mass ratio of 1:3;

[0074] The sour agent is sodium lactate;

[0075] The probiotic powder is a conventional probiotic powder in the art, the probiotics are Bifidobacterium animalis, and the number...

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Abstract

The invention discloses probiotics-containing jelly powder. The jelly powder is prepared from the following raw materials: powdered sugar, colloid, whey protein, fruit and vegetable powder, an acidulant and probiotics. The invention also discloses a method for preparing the jelly powder, which comprises the following steps of: mixing the powdered sugar, the acidulant and the colloid to prepare a mixture A; (2) crushing the mixture A to obtain a mixture B; (3) mixing the mixture B, whey protein and fruit and vegetable powder, drying and sieving to prepare a mixture C; and (4) uniformly mixing the mixture C with probiotics to obtain the jelly powder. The jelly powder has the advantages that the problem that thermosensitive substances cannot be added in the prior art is solved, the jelly powder capable of forming jelly only by adding warm water is provided for people, the prepared jelly powder is long in shelf life, probiotics can stably survive, and the prepared jelly thermosensitive substances are greatly reserved and smooth in taste.

Description

technical field [0001] The invention belongs to the technical field of food, in particular to a probiotic-containing jelly powder and a preparation method thereof. Background technique [0002] Probiotics are a type of microorganisms that are beneficial to human health, and have been proven to contribute to human intestinal health, blood lipid health and immune health. However, if probiotics are in the presence of a large amount of free water, if the low temperature is not controlled, they will be easily inactivated, thereby reducing their probiotic effect. If studies have shown that the D value of heat-resistant lactic acid bacteria (the time required for the survival of lactic acid bacteria to decrease by one logarithmic unit (90%) at a specific temperature) is mostly only about 2 minutes at 60°C, it shows that the cooking process of general jelly powder is not suitable. Suitable for the addition of probiotics. This is also one of the main reasons why the jelly, which is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/10A23L33/135
CPCA23L21/15A23L21/10A23L33/135A23V2002/00A23V2400/143A23V2400/161A23V2400/165A23V2400/125A23V2400/515A23V2400/519A23V2400/175A23V2400/113A23V2400/531A23V2400/169A23V2200/3204A23V2250/54252A23V2250/507A23V2250/606A23V2250/628A23V2250/62A23V2250/64A23V2250/5054A23V2250/5066A23V2250/264A23V2250/61A23V2250/5036A23V2250/5072A23V2250/506A23V2250/5024A23V2250/5026A23V2250/1614A23V2250/1576
Inventor 贾宏信刘振民徐致远苏米亚陈文亮齐晓彦揭良
Owner BRIGHT DAIRY & FOOD CO LTD
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