Probiotic high-fiber absorbable loquat jelly and preparation method thereof

A technology of probiotics and loquat fruit is applied in the directions of ultrasonic treatment of food, function of food ingredients, food science, etc. to achieve the effect of improving nutritional quality and enriching flavor quality.

Active Publication Date: 2022-03-01
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, jelly food is traditionally processed and prepared with carrageenan-konjac gum as the main component system through thermal gelation (above 90°C). The gel network formed by carrageenan-konjac gum is easily destroyed by the high acid environment of the gastrointestinal tract. Degradation, it is difficult for a sufficient number of live bacteria to reach the intestinal tract to exert a probiotic effect

Method used

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  • Probiotic high-fiber absorbable loquat jelly and preparation method thereof
  • Probiotic high-fiber absorbable loquat jelly and preparation method thereof
  • Probiotic high-fiber absorbable loquat jelly and preparation method thereof

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preparation example Construction

[0032] The embodiment of the present invention is to overcome the preparation method of a probiotic high fiber absorbent and absorbent preparation method of a probiotic height fiber absorbent joining system in the digestion process.

[0033] S1 will be removed after being cleaned, juice and peeled peel;

[0034] S2 uses ultrasonic reactor associations with wet sand grinding degradation to modify the lame, and boil treatment;

[0035] S3 processed step S2 to add a soluble soy of polypeptide based on the polypeptide of the polyprophydric mass of the polyprophydric as a polyprophytic bacteria, from 23 to 28 ° C, until the pH is from 3.5 to 4.0 to obtain a fermentation liquid;

[0036] S4 mixes the food rubber blended formation forms a dry mix, stirred disperse or colloidal wrinkle, heating to transparent, cooling to 43 to 47 ° C to obtain a glue;

[0037] S5 mixed the resulting gel with the fermentation mixture, and after homogeneous, sterile filling to the sucking bag was placed in ...

Embodiment 1

[0047] Preparation method of probiotic high fiber jelly, its steps are:

[0048] Preparation of S1

[0049] Wash the fresh 枇杷, after the nucleus, the concentration of 1 g / L is soaked with potassium sulfate for 5 min, then the water is floating for 10 min, and then the rogue is crushed, the peel is separated, and the dietary fiber is obtained.枇杷, spare;

[0050] S2 alfajamin meal meal fiber modification

[0051] After 45 min after the obtained loam reactor was treated with a wet sand, it was treated with a wet sand grinding degradation treatment for 30 min, and a dietary fiber microfiber rubber rubber curve is obtained; wherein the ultrasonic power is 500W, the temperature is 80 ° C, wet sand The abrasive speed is 600 rpm, and the treatment after the treatment is added to the 0.1% mass concentration of D-different anti-white blood, boil, cooling to obtain a dietary fiber microfiber coel;

[0052] Probiotics fermentation of S3 枇杷 Pull

[0053] The resulting dietary fiber microfibrou...

Embodiment 2

[0061] Preparation method of probiotic high fiber jelly, its steps are:

[0062] Preparation of S1 loquat:

[0063] Wash the fresh 枇杷, after the nucleation, the concentration of 1 g / L is soaked in 5 min, then the water is floating for 10 min, and then the lobby is crushing, the peel is separated, and the meal is separated. Poll, spare;

[0064] S2 alfajamin meal meal fiber modification

[0065] After 45 min after the obtained loquat, the obtained loam reactor was treated with a wet sand grinding degradation treatment for 30 min, and a dietary fiber microfiber rubber rubber is obtained; wherein the ultrasonic power is 800W, the temperature is 80 ° C, wet sand The grinding speed is 800 rpm, and the treatment after the treatment is added to the 0.1% mass concentration of D-different anti-white blood sodium, boil, and cool the dietary fiber microfibrous coel;

[0066] Probiotics fermentation of S3 枇杷 Pull

[0067] The resulting dietary fiber microfiberous coel, adding a soluble soy ...

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Abstract

The invention relates to the technical field of jelly, in particular to probiotic high-fiber absorbable loquat jelly and a preparation method thereof. The preparation method of the probiotic high-fiber absorbable loquat jelly comprises the following steps: mashing loquat pulp to prepare pulp; performing microfibrillating modification on the dietary fibers in the fruit pulp; inoculating probiotics to the fruit pulp subjected to modification treatment, and fermenting at 25 DEG C for 48 hours until the pH is 3.5-4.0 to obtain fermentation liquor; carrageenan and low-ester pectin are added into the obtained fruit pulp fermentation liquor, and probiotics are embedded through Ca < 2 + > and Zn < 2 + > dual-ion synergistic gelation, so that the probiotic high-fiber absorbable jelly is obtained. According to the invention, the fermented fruit pulp is used as the basic pulp of the jelly, the gastrointestinal tract endurance capacity of lactic acid bacteria in the jelly is improved by adopting the modified pulp dietary fiber and calcium-zinc double-ion cross-linking embedding technology, and the high-quality pulp dietary fiber is introduced, so that the taste of the jelly is improved. Meanwhile, the prepared probiotic high-fiber smokable jelly has natural taste and flavor of lactobacillus fermented fruit juice and the like.

Description

Technical field [0001] The present invention relates to the field of jelly, and more particularly to a probiotic high fiber suction jelly and its preparation method. Background technique [0002] Jelly is generally the gel of gelatin, and the gel of the karaperg is solidified, and different molds can be produced, and all kinds of finished products can be produced. In general, the jelly articles are made by jelly modulation, molding, and refrigerated processing processes. [0003] Probiotics can be absorbed and joined, which is prepared by partial gel in the jelly powder liquid liquid. [0004] Probiotics can improve the human gastrointestinal tract, which can be used as food ingredients. Therefore, adding probiotic fermentation fluid in jelly food is conducive to improving the nutritional value of jelly. However, the jelly food tradition is the main component system to achieve processing by the thermal gel mode (90 ° C), and the gel network formed by the karaperm-konjac is easily...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L21/10A23L33/18A23L33/135A23L5/30A23L33/22A23L29/231A23L29/256A23L29/00
CPCA23L21/15A23L21/10A23L33/18A23L33/135A23L5/32A23L33/22A23L29/231A23L29/256A23L29/04A23V2002/00A23V2200/3204A23V2200/32A23V2300/48A23V2250/5036A23V2250/5072
Inventor 林晓姿陈秉彦何志刚梁璋成李维新任香芸
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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