Probiotic gel candy and preparation method thereof

Abstract

The invention discloses a probiotic gel candy which is prepared from the following raw materials in parts by weight: 40 to 60 parts of gelatin, 10 to 20 parts of hydroxypropyl starch, 10 to 20 parts of functional oligosaccharide, 10 to 20 parts of edible glycerin, 60 to 100 parts of water, 3 to 8 parts of oil-soluble probiotic freeze-dried powder, 3 to 5 parts of essence, 1 to 8 parts of a stabilizer and 50 to 70 parts of matrix oil. The preparation method comprises the following steps: (1) weighing the raw materials; (2) stirring and decocting gelatin, hydroxypropyl starch, functional oligosaccharide, edible glycerin and water to obtain a gelatin liquid; (3) uniformly stirring the oil-soluble probiotic freeze-dried powder, the essence, the stabilizer and the matrix oil to obtain sandwich liquid; and (4) mechanically shaping the rubber skin liquid and the sandwich liquid through candies, and cooling to obtain the product. The soybean milk is mellow in taste, proper in sour and sweet degrees, good in chewiness, sufficient in pulp explosion and excellent in taste; active probiotics of a human body can be supplemented, oral cavity and gastrointestinal tract flora disorder can be prevented and treated, and micro-ecological balance can be maintained.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a probiotic jelly candy and a preparation method thereof. Background technique [0002] Gel candy (hereinafter referred to as soft candy) is made of granulated sugar and starch syrup as the main raw materials, agar, modified starch, gelatin and pectin as coagulants, and is made by boiling and molding processes, with high water content and soft texture sweets. The main characteristics of gel candy are transparent and smooth appearance, soft, sticky and elastic taste; the physical system is a relatively stable colloidal dispersion system; the water content is relatively high. Representative varieties of jelly candies include modified starch jelly, gelatin jelly, carrageenan jelly, agar jelly, pectin jelly and gum jelly. [0003] Probiotics can improve the structure of intestinal flora, promote the proliferation of beneficial bacteria in the intestine, and inhibit the grow...

AI Technical Summary

Problems solved by technology

[0004] However, most of the foods with probiotics on the market are yogurt, milk drinks, etc., and the types are relatively single.

However, adding probiotics to food such as gel candy will easily lead to the problem of inactivation of most of the probiotics, and there are also problems such as low anti-aging, easy to stick during storage, and the sweetness and Chewiness needs to be improved

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