The invention belongs to the technical field of
food processing, and particularly relates to a microcapsule gradient cross-linked protective
protein jelly
thickening agent and a jelly low-temperature production process, and the
thickening agent comprises the following components in percentage by
mass: 20-25% of
carrageenan, 10-20% of
starch, 10-20% of
starch, 10-20% of
starch, 10-20% of starch, and the balance of water. The
mass ratio of the
carrageenan to the konjac gum is (1: 0.8)-(1: 1.2); 10%-15% of
calcium alginate microencapsulated
colloid, wherein the microencapsulated
colloid wraps the
whey protein or the
soybean protein isolate; wherein the
calcium alginate microencapsulated
colloid can also be used for wrapping probiotics or fat-soluble vitamins and the like. Through a micro-
capsule gradient cross-linking technology and low-temperature
process innovation, the comprehensive performance of a jelly product is remarkably improved, thermosensitive active ingredients are wrapped by adopting a
calcium alginate microencapsulation technology,
oxidative degradation is inhibited in combination with a natural
antioxidant, the activity of functional ingredients such as
protein and probiotics is effectively protected under the conditions of low-temperature
processing and ultrahigh-pressure sterilization, and the jelly has the beneficial effects of being free of toxic and side effects and the like. And the problem of component inactivation caused by a traditional high-temperature process is avoided.