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Suckable lactic acid bacteria jelly and preparation method thereof

A technology of lactic acid bacteria and lactic acid bacteria fermentation, applied in the direction of lactobacillus, bacteria used in food preparation, food science, etc., can solve the problems of damage, easy to cause dental caries, low tolerance of additives, etc., to promote growth and vitality, and help intestinal tract Road creep and high safety effect

Inactive Publication Date: 2021-07-13
北京启旭贝贝科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this type of product is not recommended for preschool children, because the white sugar added to the product is likely to cause dental caries, and sweeteners, essences, preservatives and other ingredients are all additives. The kidneys, etc. have a low tolerance to additives and will be damaged to a certain extent, so such products are not suitable for children
[0003] In addition, there are very few nutrients that children can ingest in the existing inhalable jelly, and only a few adult inhalable jelly adds vitamins, minerals and other nutrients while adding preservatives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A preparation method for lactic acid bacteria inhalable jelly, comprising the following steps:

[0029] (1) Preparation of lactic acid bacteria fermented fruit juice: add water to the apples, beat the pulp, adjust the pH, add Lactobacillus acidophilus after pasteurization at 85-90°C and keep it fermented at 35-37°C. After meeting the requirements, stir evenly and store in cans at 4°C. Save under;

[0030] (2) Preparation of high-fiber beverage powder: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac powder and 2 parts of sodium citrate;

[0031] (3) Jelly preparation method: add 50.3g high-fiber beverage powder to 350g water, heat up and continue to stir until completely dispersed, add 100.7g lactic acid bacteria fermented fruit juice, 0.1g vitamin C, and gradually add about 1.9g citric acid to adjust pH To 3.9, the hot filling temperature is about 70°C, pasteurize in a water bat...

Embodiment 2

[0033] (1) Preparation of lactic acid bacteria fermented fruit juice: add water to yellow peaches, beat, adjust pH, add Lactobacillus acidophilus after pasteurization at 85-90°C and keep it fermented at 35-37°C, stir evenly after meeting the requirements, store in cans at 4°C preserved in the environment;

[0034] (2) Preparation of high-fiber beverage powder: 65 parts of crystalline fructose, 12 parts of polydextrose, 12 parts of xylitol, 3 parts of agar, 3 parts of carrageenan, 3 parts of konjac powder and 2 parts of sodium citrate;

[0035] (3) Add 50g of high-fiber beverage powder to 348g of water, heat up and continue to stir until completely dispersed, add 100g of lactic acid bacteria fermented fruit juice and 0.1g of vitamin C at a temperature of about 80°C, gradually add citric acid to adjust the pH to 4.0 and record the amount added, heat The filling temperature is about 69°C. After the filling is completed, pasteurize in a water bath, and finally cool with ice water ...

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Abstract

The invention discloses suckable lactic acid bacteria jelly and a preparation method thereof. The jelly comprises the following components in parts by mass: 65-75 parts of water, 15-25 parts of lactic acid bacteria fermented fruit pulp, 8-15 parts of high-fiber beverage powder, 0.3-0.5 part of citric acid and 0.015-0.024 part of vitamin C. The preparation method comprises the following steps: adding the high-fiber beverage powder into water, heating and continuously stirring until the high-fiber beverage powder is completely dispersed, adding the lactobacillus fermented fruit pulp, the vitamin C and the citric acid at the temperature of 70-85 DEG C, adjusting the pH value to 3.9-4.5, and then filling and sterilizing. The suckable lactic acid bacteria jelly provided by the invention contains no preservatives, essences and artificial pigments, white granulated sugar and other sweeteners are replaced with xylitol, and nutritional ingredients such as vitamins and lactic acid bacteria fermented fruit pulp are added, so that the jelly is safe, nutrients are supplemented, a safe jelly food is provided, and the defects of the market are overcome.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lactic acid bacteria inhalable jelly and a preparation method thereof. Background technique [0002] Most of the inhalable jelly ingredients currently on the market basically have white sugar, sweeteners, food flavors and preservatives added. Among them, white granulated sugar, sweeteners, flavors and other ingredients are used for product flavor, and preservatives are used to ensure that the product does not deteriorate during the shelf life. However, this type of product is not recommended for preschool children, because the white sugar added to the product is likely to cause dental caries, and sweeteners, essences, preservatives and other ingredients are all additives. The kidneys, etc. have a low tolerance to additives and will be damaged to a certain extent. Therefore, such products are not suitable for children. [0003] In addition, the existing inhalable jelly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L27/30A23L33/15
CPCA23L21/10A23L27/34A23L33/15A23V2002/00A23V2400/113A23V2200/30A23V2200/132A23V2250/606A23V2250/6422A23V2250/5024A23V2250/5036A23V2250/5066A23V2250/708A23V2250/032A23V2250/5116
Inventor 刘宇
Owner 北京启旭贝贝科技有限公司
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