A kind of health-care fish oil jelly and preparation method thereof
A health-care fish and fish oil technology, which is applied in the field of food processing, can solve the problems of easy oxidation and difficult preservation of fish oil, and achieve the effects of good gel strength, chewy water retention, and improved acceptability
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Embodiment 1
[0025] A health-care fish oil jelly, comprising: 4.82kg of fish oil emulsion (gelatin 1kg, xanthan gum 1kg, fish oil 2.5kg, glycerin 0.2kg, emulsifier 0.12kg), stabilizer 0.8g, edible gum system 2kg (carrageenan: agar : Pectin=5:3:2), xylitol 10kg, 100% concentrated lemon juice 4kg, citric acid 0.04kg, honey 2kg, potassium sorbate 0.02kg.
[0026] It is prepared by the following steps: (1) Weigh 2kg of gelatin and xanthan gum mixture, gelatin and xanthan gum are 1kg respectively, add 20 times of deionized water, stir and dissolve at 60°C for 20 minutes, cool to 30°C, Add 2.5kg of fish oil, 0.2kg of food-grade glycerin, and 0.12kg of emulsifier in a high-speed dispersion homogenizer for 10 minutes and homogenize at a pressure of 32MPa to form a uniform gelatin xanthan gum-fish oil emulsion.
[0027] (2) Weigh 2kg of edible glue system, mix 10kg of xylitol evenly and add 100 times deionized water, first fully swell in cold water at 15°C for 30 minutes, then boil the glue at 100°...
Embodiment 2
[0030]A health-care fish oil jelly, comprising: 4.82kg of fish oil emulsion (gelatin 1kg, xanthan gum 1kg, fish oil 2.5kg, glycerin 0.2kg, emulsifier 0.12kg), stabilizer 0.9g, edible gum system 1.8kg (carrageenan: Agar: konjac gum=4:3:3), xylitol 10kg, 100% concentrated fruit juice 4kg (lemon juice: mango juice: grapefruit juice=2:1:1), organic acid 0.04kg (citric acid: malic acid =1:1), honey 2kg, potassium sorbate 0.02kg.
[0031] It is prepared by the following steps: (1) Weigh 2kg of gelatin and xanthan gum mixture, gelatin and xanthan gum are 1kg respectively, add 20 times of deionized water, stir and dissolve at 60°C for 20 minutes, cool to 30°C, Add 2.5kg of fish oil, 0.2kg of food-grade glycerin, and 0.12kg of emulsifier in a high-speed dispersion homogenizer for 10 minutes and homogenize at a pressure of 32MPa to form a uniform gelatin-xanthan gum-fish oil emulsion.
[0032] (2) Weigh 1.8kg edible glue system, mix 10kg xylitol evenly and add 100 times deionized water...
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