Cichorium endivia fermented dual-network gel coagulation jelly having efficacies of resisting bacteria and diminishing inflammation, and preparation method of cichorium endivia fermented dual-network gel coagulation jelly

Abstract

The invention discloses cichorium endivia fermented dual-network gel coagulation jelly having efficacies of resisting bacteria and diminishing inflammation. The cichorium endivia fermented dual-network gel coagulation jelly comprises the following components in parts by weight: pineapple juice, corn steep liquor, lactose, citric acid, acetobacter xylinus, peachresin, nanometer diatomite, cichorium endivia, honeysuckle flowers, Chinese wolfberry fruits, Chinese jujubes, pomegranate rind polyphenol, tartaric acid, an appropriate amount of deionized water and an appropriate amount of water. According to the cichorium endivia fermented dual-network gel coagulation jelly disclosed by the invention, cooked pineapple juice and cooked corn steep liquor are used as main raw materials and are matched with nutrient substances of the cichorium endivia, the honeysuckle flowers, the Chinese wolfberry fruits, the Chinese jujubes and the pomegranate rind polyphenol, and fermentation is performed through the acetobacter xylinus so that cellulose fermented jelly is prepared, and the jelly has favorable organoleptic quality and favorable health-care effects; the Chinese wolfberry fruits and the Chinese jujubes are matched, so that the cichorium endivia fermented dual-network gel coagulation jelly has the efficacies of resisting bacteria and diminishing inflammation; cichorium endivia and honeysuckle flower nutrient fluid is used, so that the efficacies of products for resisting bacteria and diminishing inflammation can be guaranteed, the health-care efficacies of the nutritive products can be enhanced, and the defect that the products are slightly bitter in mouth feel caused by the cichorium endivia and the honeysuckle flowers is avoided; and the pomegranate rind polyphenol is added, so that the efficacies of the products for resisting bacteria and diminishing inflammation are enhanced, and the oxidation resistance and the antiseptic effects of the products are enhanced.

Description

technical field [0001] The invention relates to the technical field of jelly, in particular to a bitter chrysanthemum fermented double network gel jelly with antibacterial and anti-inflammatory effects and a preparation method thereof. Background technique [0002] Jelly, also known as curry, is a jelly food made from water, sugar and thickeners, processed through sol, blending, filling, sterilization, cooling and other processes. Its appearance is crystal clear and its taste is soft, smooth and crisp , the flavor is sweet and moist, deeply loved by women and children, it is a kind of leisure food suitable for all ages in the market today. Although there are many types of jellies on the market, most of them have low nutritional value and effective health care functions, and excessive food additives are often added in the jelly preparation process, which will have a bad impact on consumers. Therefore, it is of great significance to develop fruits with high nutritional value ...

AI Technical Summary

Problems solved by technology

Peach gum can only swell in water at room temperature, so the amount of addition is very small, so the utilization of peach gum is often limited

At the same time, there are few reports about peach gum as a fermentation medium.