Variable jelly and preparation method thereof

Abstract

The invention discloses variable jelly and a preparation method thereof. The variable jelly includes oviductus ranae, xylitol, glucolactone, glucose and milk. Preparation process includes the preparation of jelly gel, the shaping of the jelly and finished product obtaining after sterilization. A main raw material is changed into the oviductus ranae, so that the healthy and nutritious sugar-free low-acid jelly can be prepared on the premise of maintaining the taste of the jelly; through the addition of acalcium gluconolactone solution, the putting-in cohesion of an oviductus ranae soaking solution can be enhanced, and the prepared sugar-free low-acid jelly can be more nutritious. The soaked oviductus ranae is processed through the compound fermentation of ethanol-lactococcus lactis, so that the jelly has the flavor of both yogurt and wine; and through the adoption of a layered shaping method during shaping, the taste of out-layer jelly can be improved, so that people can experience complex layered taste, and fan and anti-caries effects can be achieved. Sterilization can be performed with nitrogen under ultra-high pressure, so that each layered structure can be more compact.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a variable-type jelly and a preparation method thereof. Background technique [0002] Most of the jellies currently on the market are high-sugar foods, with a sugar content of more than 15%, and limited nutritional value and health care functions. With the enhancement of people's awareness of health care and the gradual improvement of living standards, consumers have higher and higher requirements for snack foods, which are not only delicious, but also have certain health care functions. Therefore, in the future, jelly products will tend to be natural and functional. . [0003] Jelly is a kind of snack food suitable for all ages, but the traditional jelly has low nutritional value. Most of the acid jelly on the market is made of added flavors, pigments or pickled fruits as materials, which does not meet people's pursuit of health. . For low-acid jelly, most of them use high-tempe...

AI Technical Summary

Problems solved by technology

For low-acid jelly, most of them use high-temperature sterilization to meet the quality assurance requirements, which will inevitably cause huge damage to the texture of jelly and limit the development of jelly with active ingredients