Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lactic acid bacteria collagen jelly and manufacturing method thereof

A technology of collagen and lactic acid bacteria, applied in the direction of food science, etc., can solve the problem of single species, achieve soft and moderate tissue, smooth taste, and broad market prospects

Active Publication Date: 2019-10-15
COFCO GROUP +1
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the jellies currently on the market have a relatively single type of problem, which is similar in taste, packaging, and even names.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Lactic acid bacteria collagen jelly and manufacturing method thereof
  • Lactic acid bacteria collagen jelly and manufacturing method thereof
  • Lactic acid bacteria collagen jelly and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The manufacture of embodiment 1 lactic acid bacteria collagen jelly

[0031] The lactic acid bacteria collagen jelly of the present embodiment is manufactured based on the following formula: white granulated sugar 10wt%, sweetened condensed milk 1wt%, whole milk powder 1.5wt%, hydrogenated coconut oil 1wt%, purified konjac powder 0.15wt%, Kappa type-carrageenan 0.2wt %, xanthan gum 0.05wt%, locust bean gum 0.08wt%, tilapia skin collagen peptide 4wt%, lactic acid bacteria fermentation broth 5wt%, monoglyceride 0.05wt%, sucrose ester 0.05wt%, potassium dihydrogen phosphate 0.25 wt%, 0.2wt% citric acid, 0.15wt% sodium citrate, 0.05wt% ethyl maltol, 0.025wt% vitamin C, 3wt% concentrated apple juice, and the balance is 76.32wt% water.

[0032] By the following methods, the lactic acid bacteria collagen jelly of the present embodiment has been manufactured:

[0033] (1) Preparation of lactic acid bacteria fermentation broth: use skimmed milk powder and glucose as raw materials...

Embodiment 2

[0045] Embodiment 2 Evaluation of lactic acid bacteria collagen jelly local flavor and mouthfeel

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The object of the present invention is to provide a kind of lactic acid bacteria collagen jelly, and described lactic acid bacteria collagen jelly is made of following raw materials: white granulated sugar 10~15wt%, sweetened condensed milk 0.5~2wt%, whole milk powder 1wt%~3wt%, hydrogenated coconut Oil 0.5-1.5wt%, Purified Konjac Flour 0.15-0.25wt%, Kappa Carrageenan 0.15-0.3wt%, Xanthan Gum 0.05-0.1wt%, Locust Bean Gum 0.05-0.1wt%, Tilapia Skin Collagen Peptide 2-10wt%, lactic acid bacteria fermentation broth 2-6wt%, monoglyceride 0.05wt%, sucrose ester 0.05wt%, potassium dihydrogen phosphate 0.25wt%, citric acid 0.2wt%, sodium citrate 0.15wt%, ethyl 0.03-0.05% by weight of maltol, 0.025% by weight of vitamin C, 2-5% by weight of concentrated apple juice, and the balance is water. The present invention further provides a manufacturing method of the lactic acid bacteria collagen jelly.

Description

technical field [0001] The invention relates to a lactic acid bacteria collagen jelly and a method for producing the lactic acid bacteria collagen jelly, belonging to the technical field of food. Background technique [0002] Jelly is a food with high moisture content, soft and elastic, which originated in the West. Jelly is very popular because of its crystal appearance, bright colors, soft taste, sweet and moist. [0003] However, the jellies currently on the market have the problem of a relatively single type, which are similar in taste, packaging, and even names. On the other hand, consumers pay more and more attention to the quality, safety and health of jelly products. Therefore, there is a real need to expand the jelly mouthfeel, taste, and provide more healthy jelly. Contents of the invention [0004] The present invention has conducted in-depth research on the above problems. On the basis of the traditional jelly formula, it adds lactic acid bacteria fermentati...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L21/15A23L33/135A23L33/18A23L29/00A23L29/256A23L29/269A23L29/238A23L29/244
CPCA23V2002/00A23V2400/147A23V2400/125A23V2200/14A23V2200/228A23V2200/222A23V2200/3204A23V2200/318A23V2250/192A23V2250/628A23V2250/5066A23V2250/50364A23V2250/5086A23V2250/507A23V2250/55A23V2250/543
Inventor 陈吉江王立艳倪媛媛丁庆波王冶杨凯
Owner COFCO GROUP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com