CN103549245A - Lactobacillus fermented agar gel food and preparation method thereof - Google Patents

Lactobacillus fermented agar gel food and preparation method thereof Download PDF

Info

Publication number
CN103549245A
CN103549245A CN201310566895.0A CN201310566895A CN103549245A CN 103549245 A CN103549245 A CN 103549245A CN 201310566895 A CN201310566895 A CN 201310566895A CN 103549245 A CN103549245 A CN 103549245A
Authority
CN
China
Prior art keywords
agar
lactobacillus
lactic acid
fermented
gel food
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201310566895.0A
Other languages
Chinese (zh)
Inventor
孙利军
辛修锋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QINGDAO LIBANGDA MARINE TECHNOLOGY Co Ltd
Original Assignee
QINGDAO LIBANGDA MARINE TECHNOLOGY Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by QINGDAO LIBANGDA MARINE TECHNOLOGY Co Ltd filed Critical QINGDAO LIBANGDA MARINE TECHNOLOGY Co Ltd
Priority to CN201310566895.0A priority Critical patent/CN103549245A/en
Publication of CN103549245A publication Critical patent/CN103549245A/en
Pending legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10—Puddings; Dry powder puddings
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus

Abstract

The invention belongs to the technical field of food processing and relates to a lactobacillus fermented agar gel food and a preparation method thereof. The lactobacillus fermented agar gel food comprises the following raw materials in percentage by weight: 0.01%-2.0% of agar, 0.0001%-2.0% of a lactobacillus strain and/or 30%-60% of a lactobacillus fermentation base material, 0%-5% of a milk product, 0.001%-20% of a sweetener, 0%-2.0% of a thickener, 0.01%-80% of a seasoner, 0%-0.1% of vitamin and 20%-95% of water. The preparation method comprises the following steps: dissolving, homogenizing and sterilizing the agar and other ingredients, adding lactic acid bacteria or the lactobacillus fermentation base material into an agar solution for sealed fermentation, fermenting until specified acidity to form gel, and filling the gel in a packaging container. The lactobacillus fermented agar gel food is novel and special in formula, scientific and reasonable in proportioning, free from toxic and side effects, natural and green in raw materials, wide in application range, good in edible and health-care functions, mature in preparation process, and simple in operation method, and has the environment-friendly effect.

Description

A kind of lactobacillus-fermented agar gel food and preparation method thereof
Technical field:
The invention belongs to food processing technology field, relate to a kind of gel food and preparation technology thereof, a kind of lactobacillus-fermented agar gel food and preparation method thereof particularly, in agar solution, add lactic acid bacteria and other nutriment to make its fermentation of carrying out lactic acid bacteria, prepare the agar gel food that contains biodiasmin.
Background technology:
As everyone knows, lactic acid bacteria has good physiological function, and its metabolite, from simple SCFA to baroque organic acid, all can be brought into play the effect that is conducive to body health; A large amount of research datas show, lactic acid bacteria can promote growth of animal, regulates composition of gut flora, maintains microecological balance, thereby improve gastrointestinal function, improve food digestion rate and biological value, reduce serum cholesterol, control endotoxin, suppress corrupt bacteria growing in enteron aisle, improve immunity of organisms, in addition lactic acid bacteria also has the effects such as prevention of osteoporosis, and the result studying for a long period of time proves, lactic acid bacteria to people's health with long-lived extremely important.But, the jelly of common sale in the market, pudding, jam isogel food, not to form with lactobacillus-fermented, not containing biodiasmin, this gellike food is to be generally made with carragheen, konjac glucomannan, xanthans, locust bean gum, gellan gum, pectin, converted starch, guar gum, CMC, sodium alginate, gelatin etc., contains fruit juice or milk composition; For example, the disclosed a kind of gel food of Chinese patent CN1649511A, this gel food is the pudding a kind of low in calories being made with gel, modified starch, dietary fiber, non-caloric sweetener and skimmed milk power, and this pudding is not to be formed by lactobacillus-fermented, not containing biodiasmin; Disclosed a kind of milk pudding of Chinese patent CN101491280A and preparation method thereof, is the pasty state that is made with milk, sugar, stabilizing agent or the dessert food of semifluid shape, and this pudding is containing biodiasmin equally, and gelation is poor, is not solid forms.And the beverage of common sale and Yoghourt isoreactivity lactobacillus food, its form is generally fluid or semi-fluid condition, does not have good gelation or mouldability, does not also have the mouthfeel feature of agar gel food, research shows, agar is as a kind of natural seaweed extract, it contains abundant dietary fiber (content is 80.9%), and protein content is high, heat is low, have toxin-expelling and face nourishing, purging intense heat, ease constipation, hypotensive, hypoglycemic and protective effect on cancer risk, united state food and agricultural organization confirms as 21 century healthy food, the water holding capacity of agar is very strong, can solidify and be equivalent to self water of more than 200 times, has good function of relaxing bowel, but common candy in the prior art, jelly, fruitcake, beverage, in the food that the agar such as Yoghourt are made, agar is just used as gel and thickener as the function of food additives, its good edible effect is not fully utilized, disclosed a kind of yoghurt puddings and the production method thereof containing profitable probliotics of Chinese patent CN102524686A for example, that the Yoghourt after fermentation is joined in the stabiliser solution having dissolved, be cooled to 5-10 ℃ to obtain yoghurt puddings, but this yoghurt puddings does not possess matter structure and the mouthfeel of agar gel food, the healthy functions without agar simultaneously.Therefore seek to design a kind of lactobacillus-fermented agar gel food and preparation method thereof, by utilizing agar can form gel and not affecting the characteristic of lactobacter growth, in the agar solution in dissolved state, add lactic acid bacteria and other nutriment, make it carry out the fermentation of lactic acid bacteria, after cooling, form gel state, prepare a kind of agar gel food that contains biodiasmin, this gel food combines the healthy functions of lactic acid bacteria and agar, there is increase satiety, relax bowel, promote digestion, strengthen the multiple healthy functions such as body immunity, there is good economic benefit and edibility.
Summary of the invention:
The object of the invention is to overcome the shortcoming that prior art exists, seek design a kind of lactobacillus-fermented agar gel food and preparation method thereof is provided, selecting lactic acid bacteria, agar and sweetening material is primary raw material, be equipped with other nutrition accessories such as thickener, dairy products, flavoring, and through science, be processed into the agar gel food that there is relaxing bowel, promotes to digest, strengthen the multiple health efficacies such as body immunity.
To achieve these goals, the lactobacillus-fermented agar gel food the present invention relates to, composition comprises lactic acid bacteria and/or lactobacillus-fermented base-material, agar, sweetening material, dairy products, thickener, water and flavoring, the percentage by weight of each composition is:
Figure BDA0000414207760000021
The rest is water, total amount is 100%.
Agar of the present invention is to extract from marine algae plant Gelidium, Gracilaria, Porphyra, chicken feather Lepidium, Gelidiella, Ahnfeltia, Ceramium, thorn shield Trentepohlia and marine alga; Described lactic acid bacteria comprises one or both and the above combination in various lactic acid bacterias, and concrete kind is selected the finished product of selling on market, or the streptococcus, Lactobacillus or the Bifidobacterium that adopt conventional method to cultivate; Described lactobacillus-fermented base-material is that lactic acid bacteria culturers is joined and in the feed liquid that contains the nutriment that promotes lactobacter growth, ferments and make; Described sweetening material comprises one or both and the above combination in white granulated sugar, maltose, glucose, synanthrin, fructose, sugar alcohol, lactose, compound sugar, syrup and/or high sweetener; Described thickener is one or both and the above combination in pectin, ative starch, converted starch, gelatin, gellan gum, maltodextrin, carragheen, konjac glucomannan, locust bean gum, xanthans, guar gum, tamarind seed polysaccharide glue, sodium carboxymethylcellulose, tara gum, sodium alginate, propylene glycol alginate, microcrystalline cellulose, soybean polyoses and/or polydextrose; Described dairy products comprise one or both and the above combination in milk, milk powder, PURE WHEY, milk protein powder, cream and/or condensed milk; Described flavoring comprises one or both and the above combination in beverage, fruit juice, vegetable juice, fruit and vegetable, jam, grain dust, Yoghourt, bean powder, taste compound etc.; Described vitamin comprises one or both and the above combination in vitamin C, vitamin A, vitamin B1, vitamin B2, pyridoxamine, cobalamin, nicotinic acid, D-VB5 calcium, folic acid, vitamin D and/or vitamin E.
The preparation method of the lactobacillus-fermented agar gel food the present invention relates to comprises following processing step:
(1) joining material in 50-100 ℃ of water after agar is mixed with sweetening material dissolves, dissolution time is 1-30min, in course of dissolution, use agitator fully to stir, solution after dissolving is processed and is made solution fully mix to obtain agar solution through homogeneous, homogeneous treatment temperature is 30-90 ℃, and pressure is 0-40MPa;
(2) agar solution of preparation in step (1) is carried out to temperature control sterilization processing, to prevent the pollution of microorganism, sterilization temperature is 80-142 ℃, and sterilizing time is 0.04-2 hour;
(3) agar solution after sterilization in step (2) is cooled to 20-50 ℃, then add lactic acid bacteria culturers and/or lactobacillus-fermented base-material and fully mix to obtain the solution after inoculating lactic acid bacterium, under this temperature conditions, agar does not form gel, be easy to lactic acid bacteria to mix, lactic acid bacteria can, because excess Temperature is killed, can not keep the activity of lactic acid bacteria simultaneously;
(4) solution after inoculating lactic acid bacterium in step (3) is filled into packing container under 30-50 ℃ of condition, after sealing, is positioned under 30-50 ℃ of condition and carries out heat-preservation fermentation; Or the direct heat-preservation fermentation in the fermentation tank under 30-50 ℃ of condition by the solution of inoculating lactic acid bacterium in step (3), fermentation is to stipulating after acidity, then is filled into packing container, then the cooling agar that makes of packing container formed to gel; Regulation acidity after its fermentation is 10-100 ° of T, and pH value is 3.0-6.5, and acidity and pH value can be controlled according to the mouthfeel of made gel food and local flavor; If what add in step (3) is lactobacillus-fermented base-material, mixed feed liquid can reach regulation acidity, then feed liquid is directly filled in packing container under 30-50 ℃ of condition, is directly cooled to agar and forms gel; Described packing container can be selected circle, tubular, square, fruit shape, vegetable shapes and the animals shaped multiple packaged form of Packaging Bottle, packing jar, packing box and/or pail pack, and the material of packing container is food-grade;
(5) the agar gel food of preparation in step (4) is positioned over to refrigeration under 0-20 ℃ of condition and stores, the shelf-life is 15-60 days.
The present invention compares with product with prior art, to containing lactobacillus food, innovate improvement, add agar and be prepared into lactobacillus-fermented agar gel food, its mouthfeel is unique, is of high nutritive value, and local flavor is outstanding, instant edible, and contain a large amount of biodiasmins and seaweed diet fiber, and there is the satiety of increasing, relax bowel, promote digestion, strengthen the multiple healthy functions such as body immunity, be of value to health; Its formula is novel unique, and proportioning is scientific and reasonable, have no side effect, and raw material natural green, adaptation population's scope is wide, edible health better function, mature preparation process, method of operating are simple, environmental friendliness.
The specific embodiment:
Below by embodiment, the present invention is described in further detail.
Embodiment 1:
Each composition of the agar gel food that the present embodiment relates to comprises: agar 0.3-0.5%, dairy products 3.0-5.0%, sweetening material 12-20%, lactic acid bacteria culturers 0.005-0.01%, water 80-85%; Wherein dairy products are selected whole milk powder and/or skimmed milk power; Sweetening material is selected white granulated sugar, fructose, compound sugar and/or high sweetener; Streptococcus, Lactobacillus and/or Bifidobacterium that lactic acid bacteria culturers is selected commercially available product or adopted conventional method to cultivate.
The preparation method of the agar gel food that the present embodiment relates to specifically comprises following processing step:
(1) whole milk powder or skimmed milk power are joined in 45 ℃ of hot water, the part by weight of whole milk powder or skimmed milk power and water is 1:9, continues to be prepared into recombined milk after stirring and dissolving 30min;
(2) join in 65 ℃ of hot water after agar is mixed with sweetening material and dissolve, and insulated and stirred 30min;
(3) recombined milk of preparation in step (1) is joined in the liquid that contains agar of preparing in step (2) and mixed, then carry out homogeneous processing, 65 ℃ of homogenizing temperatures, pressure 20MPa;
(4) mixed solution after step (3) homogeneous is processed is positioned over sterilization 10min under 95 ℃ of conditions, is cooled to 40 ℃, adds lactic acid bacteria to mix, and under 40 ℃ of conditions heat-preservation fermentation;
(5) solution in step (4) is fermented to pH value be 4.2 o'clock, be filled in packing container, be quickly cooled to 20 ℃ to stop fermentation, and make agar form gel, in cooling procedure, can not rock, broken to prevent gel;
(6) cooled agar gel food in step (5) is placed in to refrigeration under 8 ℃ of conditions and stores, the shelf-life is 15 days.
Agar gel food prepared by the present embodiment, lactic acid bacteria content is 10 8cfu/g, milk protein content is 1.0%; This agar gel food clean taste, local flavor are given prominence to, sweet and sour taste, because gel is easy to fragmentation, when edible, can suck with suction pipe or suction nozzle, after also can shaking, gel fragmentation are directly drunk, or ladle out food with spoon.
Embodiment 2:
Each composition of the agar gel food that the present embodiment relates to comprises: lactobacillus-fermented base-material 30-50%, agar 0.8-1.2%, sweetening material 8-15%, flavoring 1-2%, thickener 0.1-0.5%, water 35-50%; Wherein flavoring is selected strawberry inspissated juice 0.8-1.8%, strawberry essence 0.01-0.2%; Sweetening material is selected white granulated sugar 3-5%, HFCS 3-10%, Sucralose 0.01-0.02%; Thickener is selected xanthans 0.08-0.1%, sodium alginate 0.1-0.3%.
The preparation method of the agar gel food that the present embodiment relates to comprises following processing step:
(1) by skimmed milk power and glucose proportionally 5:1 mix, be mixed with the solution that weight ratio is 10% concentration, again through 98 ℃ of sterilization 1.5-2 hour, solution becomes gradually bronzing in heating process simultaneously, to increase color and luster and local flavor, then be cooled to 37 ℃ of inoculating lactic acid bacteriums, ferment to pH value be 3.6, be prepared into lactobacillus-fermented base-material;
(2) join in 95 ℃ of hot water after agar is mixed with sweetening material and dissolve, then add strawberry inspissated juice and strawberry essence, insulation sterilization 30min;
(3) the agar feed liquid of preparation in step (2) is cooled to 45 ℃, the lactobacillus-fermented base-material of preparation in step (1) is preheated to 45 ℃, then both are mixed and are done homogeneous and process, 65 ℃ of homogenizing temperatures, pressure 20MPa;
(4) mixed solution after homogeneous processing in step (3) is filled in packing container under 45 ℃ of conditions, then carries out the cooling agar that makes and form gel, in cooling procedure, can not rock, broken to prevent gel;
(5) cooling rear agar gel food in step (4) is positioned over to refrigeration under 10 ℃ of conditions and stores, the shelf-life is 20 days.
Agar gel food prepared by the present embodiment, lactic acid bacteria content is 10 7cfu/g, milk protein content is 1.0%, this gel food color and luster is bronzing, have the ferment local-flavor of strawberry, clean taste, sweet and sour taste; Because gel is easy to fragmentation, when edible, can suck with suction pipe or suction nozzle, after also can shaking, gel fragmentation is directly drunk, or ladle out food with spoon.
Embodiment 3:
Each composition of the agar gel food that the present embodiment relates to comprises: sweetening material 0.01-0.02%, agar 1.2-2%, lactic acid bacteria culturers 0.0001-0.001%, calcium lactate 0.4%, vitamin 0.01-0.1%, water 95-99%; Wherein sweetening material is selected Sucralose, Aspartame, acesulfame potassium and/or honey element; Vitamin addition is that every 100g comprises vitamin C-50mg, vitamin A-80 μ g, vitamin B1-0.5mg, vitamin B2-0.4mg, pyridoxamine-0.3mg, cobalamin-0.5 μ g, nicotinic acid-2.0mg, D-VB5 calcium-0.4mg, folic acid-7 μ g, vitamin D-1.8 μ g, vitamin E-2.5mg.
The preparation method of the agar gel food that the present embodiment relates to comprises following processing step:
(1) join in 85 ℃ of hot water after agar is mixed with sweetening material and dissolve, and be incubated 15min it is fully dissolved;
(2) synanthrin, HFCS, calcium lactate and vitamin are joined in the agar feed liquid of preparing in step (1) and mix and dissolve;
(3) mixed solution in step (2) is carried out to sterilization processing, sterilization temperature is 138 ℃, time 5-10 second, after sterilization, solution is cooled to 35 ℃ again, and under 35 ℃ of conditions heat-preservation fermentation;
(4) fermentation liquid in step (3) is fermented to pH value be 5.5 o'clock, be filled in packing container, be quickly cooled to 20 ℃ to stop fermentation, and make agar form gel, in cooling procedure, can not rock, to prevent gel fragmentation;
(5) cooled gel food in step (4) is positioned over to refrigeration under 4 ℃ of conditions and stores, the shelf-life is 30 days.
Agar gel food prepared by the present embodiment, lactic acid bacteria content is 10 5cfu/g, contains calcium and 11 kinds of vitamins, and dietary fiber 1.0-1.6%, containing protein and fat, is a kind of nutritious supplementary pharmaceutical low in calories, and clean taste, sweet and sour taste, unique flavor; Because gel is easy to fragmentation, when edible, can suck with suction pipe or suction nozzle, after also can shaking, gel fragmentation is directly drunk, or ladle out food with spoon.
Embodiment 4:
Each composition of the gel food that the present embodiment relates to comprises: agar 0.01-0.1%, flavoring 5-15%, sweetening material 7-15%, thickener 1-1.5%, lactic acid bacteria culturers 0.5-2%, water 65-80%; Wherein flavoring is selected grain dust and/or bean powder; Sweetening material is selected white granulated sugar, maltose, lactose and/or syrup; Thickener is selected ative starch and/or converted starch.
The preparation method of the agar gel food that the present embodiment relates to comprises following processing step:
(1) grain dust that is 1:5 by weight ratio and/or bean powder mix with 80 ℃ of hot water, fully stirring and dissolving 30min;
(2) join in 100 ℃ of hot water after agar is mixed with sweetening material and dissolve, and be incubated 10min and make its dissolving;
(3) solution of preparing grain dust and/or bean powder in step (1) is joined in the feed liquid that contains agar of preparing in step (2) and mix, and by mixed liquor sterilization 30min under 121 ℃ of conditions; Mixed liquor is cooled to 45 ℃ again, adds lactic acid bacteria to mix, and under 45 ℃ of conditions heat-preservation fermentation;
(4) fermentation liquid in step (3) is fermented to pH value be 4.8 o'clock, be filled in packing container, be quickly cooled to 20 ℃ to stop fermentation, and make agar form gel, in cooling procedure, can not rock, broken to prevent gel;
(5) cooled gel food in step (4) is positioned over to refrigeration under 8 ℃ of conditions and stores, the shelf-life is 25 days.
Agar gel food prepared by the present embodiment, lactic acid bacteria content is 10 6cfu/g, this gel food is rich in the nutritional labeling of cereal, is easy to digest and assimilate and sweet and sour taste; Because gel is easy to fragmentation, when edible, can suck with suction pipe or suction nozzle, after also can shaking, gel fragmentation is directly drunk, or ladle out food with spoon.
Embodiment 5:
Each composition of the gel food that the present embodiment relates to comprises: agar 1.5-2%, sweetening material 5-10%, flavoring 60-80%, lactic acid bacteria culturers 0.01-1%, water 10-20%; Wherein sweetening material is selected xylitol, FOS, honey element and/or high sweetener; Flavoring is selected cider, pear juice, peach juice and/or grape juice.
The preparation method of the agar gel food that the present embodiment relates to comprises following processing step:
(1) join in 95 ℃ of hot water after agar is mixed with sweetening material, and be incubated 10min, fully stir and make its dissolving;
(2) flavoring and water are joined in the agar feed liquid of preparation in step (1), under 85 ℃ of conditions, sterilization is 30 minutes;
(3) mixed solution in step (2) is cooled to 38 ℃, adds lactic acid bacteria to mix, and under 38 ℃ of conditions heat-preservation fermentation;
(4) fermentation liquid in step (3) is fermented to pH value be 3.4 o'clock, be filled in packing container, be quickly cooled to 20 ℃ to stop fermentation, and make agar form gel, in cooling procedure, can not rock, broken to prevent gel;
(5) cooled gel food in step (4) is positioned over to refrigeration under 10 ℃ of conditions and stores, the shelf-life is 60 days.
Agar gel food prepared by the present embodiment, lactic acid bacteria content is 10 9cfu/g, this gel food is rich in nutritional labeling and the dietary fiber of fruit juice, is easy to digest and assimilate, clean taste, local flavor is outstanding, sweet and sour taste; Because gel is easy to fragmentation, when edible, can suck with suction pipe or suction nozzle, after also can shaking, gel fragmentation is directly drunk, or ladle out food with spoon.

Claims (6)

1. a lactobacillus-fermented agar gel food, is characterized in that composition comprises lactic acid bacteria and/or lactobacillus-fermented base-material, agar, sweetening material, dairy products, thickener, water and flavoring, and the percentage by weight of each composition is:
Figure FDA0000414207750000011
All the other are water, and total amount is 100%.
2. lactobacillus-fermented agar gel food according to claim 1, is characterized in that described agar is to extract from marine algae plant Gelidium, Gracilaria, Porphyra, chicken feather Lepidium, Gelidiella, Ahnfeltia, Ceramium, thorn shield Trentepohlia and marine alga; Described lactic acid bacteria is streptococcus, Lactobacillus and/or Bifidobacterium; Described lactobacillus-fermented base-material is that lactic acid bacteria culturers is joined in the feed liquid that contains the nutriment that promotes lactobacter growth and ferments and make.
3. lactobacillus-fermented agar gel food according to claim 1, is characterized in that described sweetening material comprises one or both and the above combination in white granulated sugar, maltose, glucose, synanthrin, fructose, sugar alcohol, lactose, compound sugar, syrup and/or high sweetener; Described thickener is one or both and the above combination in pectin, ative starch, converted starch, gelatin, gellan gum, maltodextrin, carragheen, konjac glucomannan, locust bean gum, xanthans, guar gum, tamarind seed polysaccharide glue, sodium carboxymethylcellulose, tara gum, sodium alginate, propylene glycol alginate, microcrystalline cellulose, soybean polyoses and/or polydextrose; Described dairy products comprise one or both and the above combination in milk, milk powder, PURE WHEY, milk protein powder, cream and/or condensed milk.
4. lactobacillus-fermented agar gel food according to claim 1, is characterized in that described flavoring comprises one or both and the above combination in beverage, fruit juice, vegetable juice, fruit and vegetable, jam, grain dust, Yoghourt, bean powder, taste compound etc.; Described vitamin comprises one or both and the above combination in vitamin C, vitamin A, vitamin B1, vitamin B2, pyridoxamine, cobalamin, nicotinic acid, D-VB5 calcium, folic acid, vitamin D and/or vitamin E.
5. a method of preparing lactobacillus-fermented agar gel food described in claim 1, is characterized in that comprising following processing step:
(1) joining material in 50-100 ℃ of water after agar is mixed with sweetening material dissolves, dissolution time is 1-30min, in course of dissolution, use agitator fully to stir, solution after dissolving is processed and is made solution fully mix to obtain agar solution through homogeneous, homogeneous treatment temperature is 30-90 ℃, and pressure is 0-40MPa;
(2) agar solution of preparation in step (1) is carried out to temperature control sterilization processing, to prevent the pollution of microorganism, sterilization temperature is 80-142 ℃, and sterilizing time is 0.04-2 hour;
(3) agar solution after sterilization in step (2) is cooled to 20-50 ℃, then add lactic acid bacteria culturers and/or lactobacillus-fermented base-material and fully mix to obtain the solution after inoculating lactic acid bacterium, under this temperature conditions, agar does not form gel, be easy to lactic acid bacteria to mix, lactic acid bacteria can, because excess Temperature is killed, can not keep the activity of lactic acid bacteria simultaneously;
(4) solution after inoculating lactic acid bacterium in step (3) is filled into packing container under 30-50 ℃ of condition, after sealing, is positioned under 30-50 ℃ of condition and carries out heat-preservation fermentation; Or the direct heat-preservation fermentation in the fermentation tank under 30-50 ℃ of condition by the solution of inoculating lactic acid bacterium in step (3), fermentation is to stipulating after acidity, then is filled into packing container, then the cooling agar that makes of packing container formed to gel; If what add in step (3) is lactobacillus-fermented base-material, mixed feed liquid can reach regulation acidity, then feed liquid is directly filled in packing container under 30-50 ℃ of condition, is directly cooled to agar and forms gel;
(5) the agar gel food of preparation in step (4) is positioned over to refrigeration under 0-20 ℃ of condition and stores, the shelf-life is 15-60 days.
6. prepare according to claim 5 the method for lactobacillus-fermented agar gel food, it is characterized in that described regulation acidity is 10-100 ° of T, pH value is 3.0-6.5, and acidity and pH value can be controlled according to the mouthfeel of made gel food and local flavor.
CN201310566895.0A 2013-11-14 2013-11-14 Lactobacillus fermented agar gel food and preparation method thereof Pending CN103549245A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201310566895.0A CN103549245A (en) 2013-11-14 2013-11-14 Lactobacillus fermented agar gel food and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201310566895.0A CN103549245A (en) 2013-11-14 2013-11-14 Lactobacillus fermented agar gel food and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103549245A true CN103549245A (en) 2014-02-05

Family

ID=50003752

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201310566895.0A Pending CN103549245A (en) 2013-11-14 2013-11-14 Lactobacillus fermented agar gel food and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103549245A (en)

Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082521A (en) * 2014-07-14 2014-10-08 光明乳业股份有限公司 Modified whey protein gel and preparation method thereof
CN104137911A (en) * 2014-08-08 2014-11-12 广州市爱缤贸易有限公司 Bean product and preparation method thereof
CN104304462A (en) * 2014-10-20 2015-01-28 光明乳业股份有限公司 Fruit type fermented milk and preparation method thereof
CN104970097A (en) * 2015-07-09 2015-10-14 光明乳业股份有限公司 Sports-type fermented milk beverage and raw material composition and preparation method thereof
CN105248635A (en) * 2015-10-14 2016-01-20 湖南太子奶集团生物科技有限责任公司 Lactobacillus beverage capable of being chewed and preparing method thereof
CN106136163A (en) * 2016-07-13 2016-11-23 海口椰语堂餐饮文化有限公司 A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof
CN106306639A (en) * 2015-07-03 2017-01-11 中粮集团有限公司 Lactic acid bacterium collagen jelly and manufacture method thereof
CN106306282A (en) * 2015-07-03 2017-01-11 中粮集团有限公司 Lactic acid bacterium collagen soft sweets and manufacturing method thereof
CN106509730A (en) * 2016-11-22 2017-03-22 汪逸凡 Preparation method of nutrient supplement for boosting immunity
CN106879740A (en) * 2015-12-23 2017-06-23 内蒙古蒙牛乳业（集团）股份有限公司 Yoghourt and preparation method thereof
CN108463124A (en) * 2015-12-25 2018-08-28 大塚制药株式会社 Gel sample food compositions
CN108740030A (en) * 2018-06-20 2018-11-06 福建省绿麒食品胶体有限公司 A kind of modified agar and its application in fermented soybean milk
CN108949568A (en) * 2017-05-24 2018-12-07 周树诚 A kind of training method and preparation flow of feeding probiotics
CN109123514A (en) * 2018-10-22 2019-01-04 四川喜之郎食品有限公司 A kind of lactic acid konjaku and preparation method thereof
CN109315693A (en) * 2018-09-28 2019-02-12 中北大学 A kind of fermentation sea-buckthorn pudding and preparation method thereof

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1425309A (en) * 2003-01-30 2003-06-25 王桂英 Coagulated yoghurt and its preparing method
CN101336681A (en) * 2007-07-02 2009-01-07 威海紫光科技园有限公司 Fig fruit jelly and production method thereof
CN101773221A (en) * 2010-01-21 2010-07-14 蜡笔小新(天津)有限公司 Synbiotics fruit jelly and production method thereof
CN102077932A (en) * 2010-11-29 2011-06-01 哈尔滨美华生物技术股份有限公司 Method for preparing nutritional jelly rich in highly active intestinal probiotics
CN102127577A (en) * 2010-12-04 2011-07-20 钟春燕 Method for preparing bacterial cellulose gel through dynamic fermentation
CN102370119A (en) * 2010-08-06 2012-03-14 北京三元食品股份有限公司 Probiotic gel and preparation method thereof
CN103125596A (en) * 2011-12-02 2013-06-05 光明乳业股份有限公司 Solidified-type yoghurt and preparation method thereof
CN103168980A (en) * 2013-04-22 2013-06-26 青岛利邦达海洋科技有限公司 Milk-containing type agar jelly
CN103250785A (en) * 2013-04-18 2013-08-21 河南科技大学 Inulin low-fat yogurt pudding and preparation method thereof

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1425309A (en) * 2003-01-30 2003-06-25 王桂英 Coagulated yoghurt and its preparing method
CN101336681A (en) * 2007-07-02 2009-01-07 威海紫光科技园有限公司 Fig fruit jelly and production method thereof
CN101773221A (en) * 2010-01-21 2010-07-14 蜡笔小新(天津)有限公司 Synbiotics fruit jelly and production method thereof
CN102370119A (en) * 2010-08-06 2012-03-14 北京三元食品股份有限公司 Probiotic gel and preparation method thereof
CN102077932A (en) * 2010-11-29 2011-06-01 哈尔滨美华生物技术股份有限公司 Method for preparing nutritional jelly rich in highly active intestinal probiotics
CN102127577A (en) * 2010-12-04 2011-07-20 钟春燕 Method for preparing bacterial cellulose gel through dynamic fermentation
CN103125596A (en) * 2011-12-02 2013-06-05 光明乳业股份有限公司 Solidified-type yoghurt and preparation method thereof
CN103250785A (en) * 2013-04-18 2013-08-21 河南科技大学 Inulin low-fat yogurt pudding and preparation method thereof
CN103168980A (en) * 2013-04-22 2013-06-26 青岛利邦达海洋科技有限公司 Milk-containing type agar jelly

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082521A (en) * 2014-07-14 2014-10-08 光明乳业股份有限公司 Modified whey protein gel and preparation method thereof
CN104082521B (en) * 2014-07-14 2016-03-16 光明乳业股份有限公司 A kind of modified whey protein gel and preparation method thereof
CN104137911A (en) * 2014-08-08 2014-11-12 广州市爱缤贸易有限公司 Bean product and preparation method thereof
CN104304462A (en) * 2014-10-20 2015-01-28 光明乳业股份有限公司 Fruit type fermented milk and preparation method thereof
CN106306639B (en) * 2015-07-03 2019-10-15 中粮集团有限公司 Lactic acid bacteria collagen jelly and its manufacturing method
CN106306639A (en) * 2015-07-03 2017-01-11 中粮集团有限公司 Lactic acid bacterium collagen jelly and manufacture method thereof
CN106306282A (en) * 2015-07-03 2017-01-11 中粮集团有限公司 Lactic acid bacterium collagen soft sweets and manufacturing method thereof
CN104970097A (en) * 2015-07-09 2015-10-14 光明乳业股份有限公司 Sports-type fermented milk beverage and raw material composition and preparation method thereof
CN105248635A (en) * 2015-10-14 2016-01-20 湖南太子奶集团生物科技有限责任公司 Lactobacillus beverage capable of being chewed and preparing method thereof
CN105248635B (en) * 2015-10-14 2019-10-08 湖南太子奶集团生物科技有限责任公司 The lactic acid bacteria beverage and preparation method thereof eaten can be chewed
CN106879740A (en) * 2015-12-23 2017-06-23 内蒙古蒙牛乳业（集团）股份有限公司 Yoghourt and preparation method thereof
CN108463124A (en) * 2015-12-25 2018-08-28 大塚制药株式会社 Gel sample food compositions
CN108463124B (en) * 2015-12-25 2023-04-18 大塚制药株式会社 Gel-like food composition
CN106136163A (en) * 2016-07-13 2016-11-23 海口椰语堂餐饮文化有限公司 A kind of Yoghourt Cortex cocois radicis freezes and preparation method thereof
CN106509730A (en) * 2016-11-22 2017-03-22 汪逸凡 Preparation method of nutrient supplement for boosting immunity
CN108949568A (en) * 2017-05-24 2018-12-07 周树诚 A kind of training method and preparation flow of feeding probiotics
CN108740030A (en) * 2018-06-20 2018-11-06 福建省绿麒食品胶体有限公司 A kind of modified agar and its application in fermented soybean milk
CN109315693A (en) * 2018-09-28 2019-02-12 中北大学 A kind of fermentation sea-buckthorn pudding and preparation method thereof
CN109315693B (en) * 2018-09-28 2021-10-01 中北大学 Fermented sea-buckthorn pudding and preparation method thereof
CN109123514A (en) * 2018-10-22 2019-01-04 四川喜之郎食品有限公司 A kind of lactic acid konjaku and preparation method thereof
CN109123514B (en) * 2018-10-22 2022-02-01 四川喜之郎食品有限公司 Lactic acid konjak and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103549245A (en) Lactobacillus fermented agar gel food and preparation method thereof
JP3607240B2 (en) Drink jelly
CN101708017B (en) Sweet corn Kefir fermented milk and production method thereof
CN101411360A (en) Low-sugar type yoghourt containing mulberry pulp and preparation method thereof
CN103222506A (en) Preparation method of coagulated type yogurt containing agar
CN103704557A (en) Preparation method and application of lycium barbarum fermented and concentrated juice
CN108935684A (en) A kind of preparation process of walnut sour milk
CN102626141B (en) Method for producing pumpkin xylitol goat milk yogurt stored at normal temperature
ES2528206T3 (en) Semi-fluid food product comprising beta-glucan fibers
CN105613930A (en) All-vegetarian low-saccharic-acid soyabean milk probiotics ice cream and preparation method thereof
MX2014003818A (en) Probiotic or symbiotic gelled products and method for the production thereof.
CN105639041A (en) Non-sucrose all-vegetarian sour soybean milk probiotics fermented ice cream and preparation method thereof
CN106615101A (en) Stirring type preparation process of stirring type active probiotic flavored fermented milk
CN104351341A (en) Banana yogurt and preparation method thereof
CN105532904A (en) Plant protein type concentration probiotic fermentation stock solution and preparation method thereof
CN102302059A (en) Tartary buckwheat oligosaccharide yoghourt
CN103859039B (en) It is of value to the fluid milk composition improving immunization programs for children power
CN102972524A (en) Pomegranate fermented milk and preparation method thereof
CN104397178A (en) Kiwi fruit yoghourt
CN106973991A (en) A kind of acidified milk of the polypeptide containing Hericium erinaceus and preparation method thereof
CN105647775A (en) Mannan-oligosaccharide and mulberry vinegar
CN105532870A (en) Preparation method of frozen yoghourt
KR101651865B1 (en) A method for preparing a gelly type of condensed cabbage composition
CN103392816B (en) Egg yolk yogurt production method
CN105851756A (en) Corn peptide beverage containing fermented carrot juice and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20140205