Lactobacillus fermented agar gel food and preparation method thereof

Abstract

The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and / or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, and relates to a gel food and a preparation process thereof, in particular to a lactic acid bacteria fermented agar gel food and a preparation method thereof, wherein lactic acid bacteria and other nutrients are added to the agar solution to ferment the lactic acid bacteria , to prepare agar gel food containing active lactic acid bacteria. Background technique: [0002] As we all know, lactic acid bacteria have good physiological functions, and their metabolites range from simple short-chain fatty acids to complex organic acids, which can play a role in benefiting the health of the body; a large number of research data show that lactic acid bacteria can promote animal growth and regulate gastrointestinal tract. Normal flora, maintaining micro-ecological balance, thereby improving gastrointestinal function, increasing food digestibility and biological potency, lowering serum cholesterol, ...

AI Technical Summary

Problems solved by technology

However, gel foods such as jelly, pudding, and jam that are commonly sold in the market are not fermented with lactic acid bacteria and do not contain active lactic acid bacteria. bean gum, gellan gum, pectin, modified starch, guar gum, CMC, sodium alginate, gelatin, etc., containing fruit juice or milk ingredients; for example, a gel food disclosed in Chinese patent CN1649511A, the gel food Glue food is a low-calorie pudding made of gelling agent, modified starch, dietary fiber, non-caloric sweetener and skimmed milk powder. The pudding is not fermented by lactic acid bacteria and does not contain active lactic acid bacteria; Chinese patent CN101491280A The disclosed milk pudding and its preparation method is a pasty or semi-fluid dessert food made of milk, sugar, and stabilizers. The pudding also does not contain active lactic acid bacteria, and its gelatinity is poor, not solid form

However, active lactic acid bacteria foods such as beverages and yogurt that are commonly sold are generally in a fluid or semi-fluid state, do not have good gelatinity or formability, and do not have the mouthfeel characteristics of agar gel foods; studies have shown that agar as A natural seaweed extract, which is rich in dietary fiber (80.9%), high in protein, low in calories, has the functions of detoxification and beautification, purging fire, moistening intestines, lowering blood pressure, lowering blood sugar and preventing cancer. Food and Agriculture Organization is confirmed as health food in the 21st century; the water retention capacity of agar is very strong, can coagulate the water that is equivalent to more than 200 times of itself, has good laxative function; but common candy, jelly, fruit cake in the prior art In foods made from agar, beverages, yogurt, etc., agar is only used as a food additive such as a gelling agent and a thickener, and its good edible effect has not been fully utilized. The yogurt pudding and the production method thereof are that fermented yogurt is added to the dissolved stabilizer solution and cooled to 5-10° C. to obtain the yogurt pudding, but the yogurt pudding does not have the texture and mouthfeel of agar gel food, At the same time, it does not have the health function of agar

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