Functional probiotic jelly and preparation method thereof
A technology of functional probiotics and jelly, applied to the functions of food ingredients, bacteria and lactobacilli used in food preparation, etc., can solve problems such as gastric acid corrosion, reduce oil absorption, inhibit blood lipid concentration, and activate cell vitality Effect
Pending Publication Date: 2022-03-04
上海恩富生物科技有限公司
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- Abstract
- Description
- Claims
- Application Information
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Problems solved by technology
In order to enrich the variety of jelly and enhance the nutrition and health care of jelly, probiotic jelly has been developed in recent years, but the existing probiotic technology cannot be transported to the stomach in time and will be corroded by gastric acid
Method used
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[0053] A functional probiotic jelly, comprising the following components by weight: 45-75 parts of water, 0.6-0.8 parts of D-sorbitol, 5-10 parts of concentrated berry juice, 1-2 parts of soluble fiber derived from corn, black locust 1-2 parts of bean gum, 1-2 parts of taro powder, 0.05-1 part of sodium citrate, 0.5-1 part of inulin, 0.2-0.8 parts of xanthan gum, 0.5-2 parts of DL-malic acid, comprehensive vegetable and fruit fermentation 2-3 parts of powder, 0.6-0.8 parts of citric acid, 0.6-0.8 parts of cassia seed powder, 0.3-0.6 parts of roselle powder, 0.1-1 part of Lactobacillus acidophilus, 0.1-1 part of Bimycobacterium longum, 0.1 part of Lactobacillus casei -1 part, 0.1-1 part of sucralose.
[0054] A method for preparing the functional probiotic jelly as described above, comprising:
[0055] a. Add water, soluble fiber derived from corn, locust bean gum, taro powder, inulin, xanthan gum, DL-malic acid, comprehensive vegetable and fruit fermentation powder, cassia se...
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The invention discloses functional probiotic jelly, which is prepared from the following ingredients in parts by weight: 45 to 75 parts of water, 0.6 to 0.8 part of D-sorbitol, 5 to 10 parts of comprehensive berry fruit concentrated juice, 1 to 2 parts of corn-derived soluble cellulose, 1 to 2 parts of locust bean gum, 1 to 2 parts of taro powder, 0.05 to 1 part of sodium citrate, 0.5 to 1 part of synanthrin, 0.2 to 0.8 part of xanthan gum, 0.5 to 2 parts of DL-malic acid and 2 to 3 parts of comprehensive vegetable and fruit ferment powder. The beverage is prepared from the following raw materials in parts by weight: 0.6 to 0.8 part of citric acid, 0.6 to 0.8 part of semen cassiae powder, 0.3 to 0.6 part of roselle powder, 0.1 to 1 part of lactobacillus acidophilus, 0.1 to 1 part of bifidobacterium longum, 0.1 to 1 part of lactobacillus casei and 0.1 to 1 part of sucralose. The latest double-layer composite probiotic embedding technology is combined with the oil cutting technology to effectively reach the intestinal tract; the lactobacillus acidophilus, the bifidobacterium longum and the lactobacillus casei are added to effectively protect components from being damaged when the components are delivered to intestines and stomach, complete effects are achieved, and meanwhile, natural antibiotics can be prepared to resist pathogenic bacteria and improve gastrointestinal inflammation; the added synanthrin is beneficial to the ecological environment of intestinal tracts, inhibits rapid rise of blood sugar after a meal, and helps smooth defecation.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional probiotic jelly and a preparation method thereof. Background technique [0002] Jelly is a Western-originated sweet food that is semi-solid and usually made from edible gelatin plus water, sugar, fruit juice, etc. Its appearance is crystal clear, its color is bright, and its taste is soft and smooth. In order to enrich the variety of jelly and enhance the nutrition and health care of jelly, probiotic jelly has been developed in recent years, but the existing probiotic technology cannot be transported to the stomach in time and will be corroded by gastric acid. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the present invention provides a functional probiotic jelly and a preparation method thereof. [0004] In order to achieve the above object, the present invention adopts the following technical sol...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23L21/15A23L33/135A23L33/21A23L33/10
CPCA23L21/15A23L33/135A23L33/21A23L33/10A23V2002/00A23V2400/125A23V2400/113A23V2400/533A23V2200/32A23V2200/30A23V2200/326A23V2200/324A23V2200/3262A23V2200/308A23V2250/642A23V2250/5116A23V2250/507A23V2250/5086A23V2250/5062A23V2250/032A23V2250/044
Inventor 张佳林家宇
Owner 上海恩富生物科技有限公司