CN106306639A - Lactic acid bacterium collagen jelly and manufacture method thereof - Google Patents
Lactic acid bacterium collagen jelly and manufacture method thereof Download PDFInfo
- Publication number
- CN106306639A CN106306639A CN201510389040.4A CN201510389040A CN106306639A CN 106306639 A CN106306639 A CN 106306639A CN 201510389040 A CN201510389040 A CN 201510389040A CN 106306639 A CN106306639 A CN 106306639A
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- China
- Prior art keywords
- lactic acid
- acid bacteria
- described step
- fruit jelly
- collagen protein
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 126
- 102000008186 Collagen Human genes 0.000 title claims abstract description 85
- 108010035532 Collagen Proteins 0.000 title claims abstract description 85
- 235000015110 jellies Nutrition 0.000 title claims abstract description 73
- 239000008274 jelly Substances 0.000 title claims abstract description 73
- 241000894006 Bacteria Species 0.000 title claims abstract description 67
- 239000004310 lactic acid Substances 0.000 title claims abstract description 63
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 63
- 229920001436 collagen Polymers 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 24
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 14
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000005720 sucrose Substances 0.000 claims abstract description 11
- -1 sucrose ester Chemical class 0.000 claims abstract description 11
- 235000008939 whole milk Nutrition 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- 239000000711 locust bean gum Substances 0.000 claims abstract description 9
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 9
- 239000001509 sodium citrate Substances 0.000 claims abstract description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 9
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 9
- 235000019864 coconut oil Nutrition 0.000 claims abstract description 8
- 239000003240 coconut oil Substances 0.000 claims abstract description 8
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims abstract description 7
- 235000019796 monopotassium phosphate Nutrition 0.000 claims abstract description 7
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 6
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 70
- 241000194017 Streptococcus Species 0.000 claims description 23
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 17
- 238000000746 purification Methods 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 5
- 239000008267 milk Substances 0.000 claims description 5
- 210000004080 milk Anatomy 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 244000199866 Lactobacillus casei Species 0.000 claims description 3
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 229940017800 lactobacillus casei Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 2
- 239000000686 essence Substances 0.000 claims description 2
- 235000019197 fats Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims 2
- 230000006641 stabilisation Effects 0.000 claims 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 241001495449 Robinia pseudoacacia Species 0.000 claims 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229960003975 potassium Drugs 0.000 claims 1
- 235000010199 sorbic acid Nutrition 0.000 claims 1
- 239000004334 sorbic acid Substances 0.000 claims 1
- 229940075582 sorbic acid Drugs 0.000 claims 1
- 239000002352 surface water Substances 0.000 claims 1
- 241000276707 Tilapia Species 0.000 abstract description 7
- 239000012141 concentrate Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 229920002752 Konjac Polymers 0.000 abstract 1
- 235000015197 apple juice Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 239000000499 gel Substances 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 230000000968 intestinal effect Effects 0.000 description 5
- XPCTZQVDEJYUGT-UHFFFAOYSA-N 3-hydroxy-2-methyl-4-pyrone Chemical compound CC=1OC=CC(=O)C=1O XPCTZQVDEJYUGT-UHFFFAOYSA-N 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 244000144730 Amygdalus persica Species 0.000 description 2
- HYMLWHLQFGRFIY-UHFFFAOYSA-N Maltol Natural products CC1OC=CC(=O)C1=O HYMLWHLQFGRFIY-UHFFFAOYSA-N 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 235000009392 Vitis Nutrition 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- JAWMENYCRQKKJY-UHFFFAOYSA-N [3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-ylmethyl)-1-oxa-2,8-diazaspiro[4.5]dec-2-en-8-yl]-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]methanone Chemical compound N1N=NC=2CN(CCC=21)CC1=NOC2(C1)CCN(CC2)C(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F JAWMENYCRQKKJY-UHFFFAOYSA-N 0.000 description 2
- 210000000481 breast Anatomy 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 229940043353 maltol Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 244000086443 Craterellus fallax Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 229930182843 D-Lactic acid Natural products 0.000 description 1
- JVTAAEKCZFNVCJ-UWTATZPHSA-N D-lactic acid Chemical compound C[C@@H](O)C(O)=O JVTAAEKCZFNVCJ-UWTATZPHSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002053 acidogenic effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 125000001495 ethyl group Chemical group [H]C([H])([H])C([H])([H])* 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
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Classifications
-
- 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
- A23V2400/125—Casei
-
- 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
- A23V2400/147—Helveticus
Abstract
The present invention aims at providing lactic acid bacterium collagen jelly. The lactic acid bacterium collagen jelly is prepared from the following raw materials: 10-15 wt% of white granulated sugar, 0.5-2 wt% of sweet condensed milk, 1-3 wt% of whole milk powder, 0.5-1.5 wt% of hydrogenated coconut oil, 0.15-0.25 wt% of purified konjak flour, 0.15-0.3 wt% of Kappa type carrageenan, 0.05-0.1 wt% of xanthan gum, 0.05-0.1 wt% of locust bean gum, 2-10 wt% of tilapia collagen peptides, 2-6 wt% of lactic acid bacterium fermentation liquid, 0.05 wt% of monoglyceride, 0.05 wt% of sucrose ester, 0.25 wt% of potassium dihydrogen phosphate, 0.2 wt% of citric acid, 0.15 wt% of sodium citrate, 0.03-0.05 wt% of ethyl maltol, 0.025 wt% of vitamin C, 2-5 wt% of apple juice concentrate, and the balanced being water. The present invention further provides a manufacture method of the lactic acid bacterium collagen jelly.
Description
Technical field
The present invention relates to a kind of lactic acid bacteria collagen protein fruit jelly, further relate to produce this lactic acid bacteria collagen fruit
The manufacture method frozen, belongs to food technology field.
Background technology
Fruit jelly is a kind of moisture food high, soft, resilient, is derived from west.Fruit jelly because of
Its outward appearance is sparkling and crystal-clear, beautiful in colour, the soft cunning of mouthfeel, fresh and sweet moisten and be loved by the people.
But, fruit jelly in the market also exists the problem that kind is the most single, at taste, bag
Dress, the most similar.On the other hand the quality of jelly production itself is pacified by consumer
Entirely, health factor is the most increasingly paid attention to.Therefore, for extension fruit jelly mouthfeel, taste, and provide
The fruit jelly being relatively beneficial to health also exists actual demand.
Summary of the invention
The present invention is directed to the problems referred to above conduct in-depth research, on the basis of traditional jelly prescription,
It is added with the streptococcus acidi lactici fermented solution helping intestinal health, and adds Java tilapia skin collagen peptide,
By gel compound proportion is carefully adjusted, it is thus achieved that the lactic acid bacteria collagen protein of the present invention
Fruit jelly.The lactic acid bacteria collagen protein fruit jelly of the present invention is different from the most common jelly production,
The healthy intestinal becoming brand-new is healthy, the functional food of skin maintenance.
Especially, the present inventor is surprisingly, it was found that a certain proportion of by mixing in the feed
Streptococcus acidi lactici fermented solution and Java tilapia skin collagen peptide, coordinate with concentrated Succus Mali pumilae and condensed milk, can have
Effect alleviates the fishy smell being typically due to add collagen protein and produce, and balances fruit jelly soft or hard degree, from
And obtain fruit jelly local flavor and the mouthfeel of excellence, still retain the healthy effect of collagen protein and lactic acid bacteria simultaneously
Really.
For reaching above-mentioned purpose, the lactic acid bacteria collagen protein fruit jelly of the present invention comprises following components:
White sugar 10～15wt%, condensed milk 0.5～2wt%, whole milk powder 1～3wt%, hydrogenated coconut
Oil 0.5～1.5wt%, purification Rhizoma amorphophalli powder 0.15～0.25wt%, Kappa type carrageenan 0.15～0.3wt%,
Xanthan gum 0.05～0.1wt%, locust bean gum 0.05～0.1wt%, Java tilapia skin collagen peptide
2～10wt%, streptococcus acidi lactici fermented solution 2～6wt%, monoglyceride 0.05wt%, sucrose ester 0.05wt%,
Potassium dihydrogen phosphate 0.25wt%, citric acid 0.2wt%, sodium citrate 0.15wt%, ethylmaltol
0.03～0.05wt%, vitamin C 0.025wt%, concentrated Succus Mali pumilae 2～5wt%, surplus is water.
In a preferred embodiment, the lactic acid bacteria in the lactic acid bacteria collagen protein fruit jelly of the present invention is sent out
Ferment composition carries out fermentation acquisition from direct putting type lactic acid bacteria send out defatted milk powder, glucose feed
Ferment liquid.
In the lactic acid bacteria collagen protein fruit jelly of the present invention, protein content >=1wt%, solid content
>=18wt%, collagen content 4～6wt%.
In one embodiment, fruit can be added in the lactic acid bacteria collagen protein fruit jelly of the present invention
Block (such as Fructus Ananadis comosi, Fructus Citri tangerinae lobe, yellow peach bar, Fructus Vitis viniferae, Folium Eriobotryae, Cortex cocois radicis gel etc.), with adjust further mouthfeel,
Increase product nutritive value.
On the other hand, the invention provides the manufacture method of above-mentioned lactic acid bacteria collagen protein fruit jelly,
Said method comprising the steps of: (1) prepares streptococcus acidi lactici fermented solution；(2) collagen protein is prepared molten
Liquid；(3) colloidal sol；(4) emulsion is prepared；(5) infusion；(6) allotment；(7) homogenizing；(8)
Fill；(9) sterilize, dry.
The lactic acid bacteria collagen protein jelly production of the present invention is creamy white, homogeneous, smoother taste,
Tissue is soft moderate, particularly, and collagen-free albumen fishy smell, and there is good lactic acid bacteria fermentation wind
Taste.The lactic acid bacteria collagen protein fruit jelly of the present invention has merged the elite of lactic acid bacteria and collagen protein, and
Having excellent flavor and mouthfeel, be suitable for various people, market prospect is the most wide.
Accompanying drawing explanation
Fig. 1 is the preparation technology schematic flow sheet of the lactic acid bacteria collagen protein fruit jelly of the present invention.
Detailed description of the invention
The lactic acid bacteria collagen protein fruit jelly of the present invention, on the basis of traditional jelly prescription, adds certain
The streptococcus acidi lactici fermented solution of amount and Java tilapia skin collagen peptide, and add a small amount of monoglyceride and sucrose ester
As stabilizer, and obtained the gel compound proportion of optimum by repetition test, thus obtain
Obtained stable gelling system, there is the lactic acid bacteria collagen protein fruit jelly of excellent flavor and mouthfeel.
Lactic acid bacteria is requisite in human body and has the probiotic bacteria of important physiological function, can improve
Human body intestinal canal flora, suppression harmful bacteria growth, promote intestinal peristalsis promoting and Constipation and colon cancer；
Being confirmed by domestic and international biologist at present, enteral lactic acid bacteria and good health and a long life have the closest
Relation.Numerous studies show, lactic acid bacteria can regulate body gastrointestinal tract normal flora, keep micro-
Ecological balance, improves food digestion rate and biological value, reduces serum cholesterol, controls endotoxin,
Putrefaction bacteria growth and breeding and the generation of spoilage product in suppression intestinal.The present invention is by adding in formula
Enter streptococcus acidi lactici fermented solution, improve the local flavor of fruit jelly, it is thus achieved that the product that healthy intestinal is healthy.
In a preferred embodiment, the streptococcus acidi lactici fermented solution of the present invention uses direct putting type lactic acid bacteria to send out
Ferment agent is fermented.Direct putting type lactobacillus leaven refers to that can direct plunge into feed liquid through refined processing uses
In the solid fermentation agent of fermentation, the most more preferably lactobacillus casei and/or Switzerland's breast
Bacillus fermentation agent.In the streptococcus acidi lactici fermented solution of the present invention, macro-molecular protein is broken down into little molecule
Polypeptide, aminoacid etc., have the lactic acid bacteria fermentation local flavor of natural strong.Additionally, in fermentation substrate
Possibly together with nutrient substance such as abundant biological peptide, lactic acid bacteria polysaccharide body and vitamin B group, lactic acid.
Further, the streptococcus acidi lactici fermented solution of the present invention has a following index: protein >=6.0wt%, fat
≤ 1.0wt%, pH=3.5 ± 0.2, soluble solid Brix >=16.0wt%, viable count 1 × 10 at 20 DEG C9
Individual/ml.
Along with improving constantly of people's living standard, to the serious hope of own health with to beautiful demand,
People are more and more higher to the demand of collagen protein based food.Confirm through numerous studies, daily intake
2.5-5g collagen protein, can effectively delaying skin be dried, wrinkle, lax nonelastic etc. old and feeble existing
As.The structure of tilapia collagen protein is sufficiently close to human body, skin health, improve skeleton strong
The aspects such as degree, body shaping fat-reducing, have obvious effect.In the present invention, select deep-sea Java tilapia skin
One-level collagen peptide, it is the little molecule of short chain, and molecular weight is about 2000 dalton.The present invention passes through
In formula, add the Java tilapia skin collagen peptide of appropriate molecular weight, its digesting and assimilating,
Nutrition, functional characteristic aspect all have significant superiority.
For improving fruit jelly local flavor and mouthfeel, the present inventor is under study for action surprisingly it has been found that pass through
Mix a certain proportion of streptococcus acidi lactici fermented solution and Java tilapia skin collagen peptide in the feed, coordinate with
Concentrated Succus Mali pumilae and condensed milk, can effectively alleviate the fishy smell produced owing to adding collagen protein, and put down
Weighing apparatus fruit jelly soft or hard degree and toughness, thus obtain fruit jelly local flavor and the mouthfeel of excellence, still retain simultaneously
Collagen protein and the health effect of lactic acid bacteria.
Concentrating fruit clear juice is to be concentrated by fruit clear juice to form, and removes in clear juice certain for physically
The water of ratio improves the pol of clear juice, and this pol at least exceeds 50% than the pol of fresh fruit, concentrates
Clear juice has the intrinsic fragrance of this fruit and flavour.Concentrated Succus Mali pumilae used in the present invention is symbol
Close the concentrated apple clear juice of national standard GB/T 18693.
For improving mouthfeel further, the present invention adds the whole milk powder of 2-3wt% in fruit jelly, system
Become the milk containing jelly of nutrition more horn of plenty.
The collagen sources that the lactic acid bacteria collagen protein fruit jelly of the present invention is used in tilapia, its
Protein content>90wt%, and fruit jelly solid content is general, and<20wt%, its system is oil-in-water type.
Therefore, in order to obtain collagen protein fruit jelly stabilising system, need in formula, add appropriate emulsifying
Agent.Inventor, through repeatedly testing, finds that use 0.05wt% monoglyceride and 0.05wt% sucrose ester can
Obtain the product of steady statue.Meanwhile, technique increases emulsifying, homogenizing operation, it is thus achieved that steady
Determine gel rubber system, so that product does not occur layering or flower-shaped in bean curd within the shelf-life.
In order to obtain soft and smooth resilient mouthfeel, and bleed is less, also to various gellings in the present invention
The compound proportion of agent has carried out careful adjustment.Relative to 2～the Java tilapia skin collagen peptide of 10wt%
For, employ the Kappa type OK a karaoke club of purification Rhizoma amorphophalli powder, 0.15～the 0.3wt% of 0.15～0.25wt%
The xanthan gum of glue, 0.05～0.1wt% and 0.05～0.1wt% locust bean gum.Meanwhile, suitably increase
Add gel consumption, so that the lactic acid bacteria collagen protein fruit jelly system of the present invention is more stable,
The soft cunning of mouthfeel, toughness elastic it is further preferred that.
In one embodiment, fruit can be added in the lactic acid bacteria collagen protein fruit jelly of the present invention
Block (such as Fructus Ananadis comosi, Fructus Citri tangerinae lobe, yellow peach bar, Fructus Vitis viniferae, Folium Eriobotryae, Cortex cocois radicis gel etc.), with adjust further mouthfeel,
Increase product nutritive value.
The lactic acid bacteria collagen protein fruit jelly of the present invention is through the following steps that preparation: (1) preparation breast
Acid bacteria fermentation liquid；(2) collagen solution is prepared；(3) colloidal sol；(4) emulsion is prepared；(5)
Infusion；(6) allotment；(7) homogenizing；(8) fill；(9) sterilize, dry.
After the lactic acid bacteria collagen protein fruit jelly manufacture of the present invention completes, can therefrom select sealing loosely,
Partially film, have air pocket and the product containing foreign body and give up, and by other qualified products packaging warehouse-in.
Embodiment
It follows that illustrated the present invention in further detail by embodiment, but the present invention is not
It is only limitted to these embodiments.
Raw-food material used in the following embodiment of the present invention and additive have a following source:
Condensed milk: nest's Sweetened condensed milk；Whole milk powder: the permanent natural whole milk powder of New Zealand,
Brand NZMP；Oleum Cocois: Guangzhou Wen Ling trade Co., Ltd, cochin oil, brand flower-drum
Board, for the present invention after hydrogenation；Purification Rhizoma amorphophalli powder: Hubei johnsen Rhizoma amorphophalli science and technology, model KT15,
Brand johnsen；Kappa type carrageenan: north, Shanghai connects biotechnology, brand BLG, model
BLK1120；Xanthan gum: Zibo Zhong Xuan biological product；Locust bean gum: Cpkelco Si than triumphant can；
Java tilapia skin collagen peptide: system garden, Shanghai food, model HH0758；Monoglyceride: Danisco,
Du Pont's Danisco；Sucrose ester: Danisco, Du Pont's Danisco；Potassium dihydrogen phosphate: Lianyun Harbour
Kang Ke trade；Citric acid: Hebei hundred taste biotechnology；Sodium citrate: Suzhou China Airlines Limited chemical science and technology；
Vitamin C: North China pharmacy；Concentrated Succus Mali pumilae: Hai Sheng group.
The manufacture of embodiment 1 lactic acid bacteria collagen protein fruit jelly
The lactic acid bacteria collagen protein fruit jelly of the present embodiment manufactures based on following formula: white sugar 10wt%,
Condensed milk 1wt%, whole milk powder 1.5wt%, hydrogenated coconut oil 1wt%, purification Rhizoma amorphophalli powder 0.15wt%,
Kappa type-carrageenan 0.2wt%, xanthan gum 0.05wt%, locust bean gum 0.08wt%, tilapia
Collagen peptide 4wt%, streptococcus acidi lactici fermented solution 5wt%, monoglyceride 0.05wt%, sucrose ester
0.05wt%, potassium dihydrogen phosphate 0.25wt%, citric acid 0.2wt%, sodium citrate 0.15wt%, second
Base maltol 0.05wt%, vitamin C 0.025wt%, concentrated Succus Mali pumilae 3wt%, surplus is
The water of 76.32wt%.
By the following method, the lactic acid bacteria collagen protein fruit jelly of the present embodiment has been manufactured:
(1) streptococcus acidi lactici fermented solution is prepared: with defatted milk powder, glucose for raw material in 100 DEG C of sterilizings
10 minutes, after cooling, use direct putting type lactic acid bacteria (lactobacillus casei, lactobacillus helveticus) leaven
Acidogenic fermentation was continued through 48 hours, until viable count reaches 1 × 10 under the conditions of 40 DEG C9Individual/ml.
(2) collagen solution is prepared: weigh Java tilapia skin collagen peptide (France by formula ratio
Luo Sailuo produces), 70 DEG C of hot water of the weight such as addition, stirring is allowed to be completely dissolved and 70 DEG C of temperature
In water-bath, to be settled into clear solution standby in insulation.
(3) colloidal sol: by formula ratio weigh purification Rhizoma amorphophalli powder, Kappa type carrageenan, xanthan gum,
Locust bean gum, with the white sugar mixing of 5 times of weight, is the most at the uniform velocity poured into water, for preventing caking,
Need limit bevelling high-speed stirred, until colloid is uniformly dissolved.
(4) emulsion is prepared: weigh monoglyceride, sucrose ester, whole milk powder are poured in 95 DEG C of hot water,
To be dissolved fully after, be slowly added to hydrogenated coconut oil, open emulsifying cutter and play circulation, then through all
Matter machine prepares emulsion after processing.
(5) infusion: slowly put in sol solutions by the emulsion of above-mentioned preparation, opens stirring, steams
Vapour heating infusion, to 98 DEG C (lasting about 20～25min), is crossed after 200 mesh sieves go the removal of impurity and is pumped into temporarily
Deposit tank, water-cooled fast cooling to 75～80 DEG C.
(6) allotment: citric acid, the sodium citrate hot water of 10 times of weight dissolves, and is slowly added to
In feed liquid after cooling, add fashionable being stirred, prevent the too low colloid of local ph from destroying.Concentrate
Sucus Mali pumilae adds after diluting with the hot water of 5 times of weight.It is separately added into previously prepared lactic acid bacteria fermentation
Liquid, collagen liquid.It is eventually adding condensed milk, essence, pigment, potassium sorbate, ethyl Fructus Hordei Germinatus
The material such as phenol, vitamin C, stirring and dissolving is uniform.
(7) homogenizing: the feed liquid after allotment is processed by homogenizer, so that product is more stable,
Obtain more smooth mouthfeel simultaneously.
(8) fill: carry out filling and sealing on fruit jelly filling machine, according to the net content of design fill
It it is 10～200g/.
(9) sterilizing, dry: after filling, product carries out pasteurize, sterilization is at 90 DEG C
At a temperature of carry out 20min；A small amount of water that after with, fruit jelly surface exists after tunnel drying removes sterilization
Drip.
Had the property that by the lactic acid bacteria collagen protein fruit jelly of process above step gained
I () sensory evaluation: product is creamy white, homogeneous, smoother taste, tissue softness is suitable
In.Collagen-free albumen fishy smell, has good lactic acid bacteria fermentation local flavor；
(ii) physicochemical property: protein content >=1wt%, solid content >=18wt%, collagen egg
Bai Hanliang 4～6wt%.
Embodiment 2 lactic acid bacteria collagen protein fruit jelly local flavor and the evaluation of mouthfeel
First, to streptococcus acidi lactici fermented solution and Java tilapia skin in the lactic acid bacteria collagen protein fruit jelly of the present invention
The amount ranges of collagen peptide is tested, and test employs formula same as in Example 1
With method, difference is, tests respectively and only changes streptococcus acidi lactici fermented solution and tilapia hide glue
The impact on fruit jelly flavor taste of the amount ranges of former protein peptide, result sees table 1:
The impact on fruit jelly flavor taste of the consumption of table 1 streptococcus acidi lactici fermented solution and tilapia collagen peptide
As can be seen from the above table, by adjusting lactic acid bacteria in the lactic acid bacteria collagen protein fruit jelly of the present invention
Fermentation liquid and Java tilapia skin collagen peptide, balance local flavor and the mouthfeel of product fruit jelly well.
For the most concrete research lactic acid bacteria collagen protein fruit jelly mouthfeel and the influence factor of local flavor,
By the present invention in that with streptococcus acidi lactici fermented solution, condensed milk, concentrated Succus Mali pumilae, Java tilapia skin collagen egg
The different amounts of white 4 key influence factors of peptide, by the method described in embodiment 1, makes
The lactic acid bacteria collagen protein fruit jelly of different compositions, and eaten by volunteer and to its local flavor, mouthfeel
Mark, then compare with embodiment 1.
Following comparative example 1-8 uses following formula manufacture: white sugar 10wt%, condensed milk
0.5-1.5wt%, whole milk powder 1.5wt%, hydrogenated coconut oil 1wt%, purification Rhizoma amorphophalli powder 0.15wt%,
Kappa type-carrageenan 0.2wt%, xanthan gum 0.05wt%, locust bean gum 0.08wt%, tilapia
Collagen peptide 4-6wt%, streptococcus acidi lactici fermented solution 3-5wt%, monoglyceride 0.05wt%, sucrose ester
0.05wt%, potassium dihydrogen phosphate 0.25wt%, citric acid 0.2wt%, sodium citrate 0.15wt%, second
Base maltol 0.05wt%, vitamin C 0.025wt%, concentrated Succus Mali pumilae 1-3wt%, surplus is water.
The flavor taste of comparative example 1-8 and embodiment 1 be relatively listed in table 2 below:
The impact on lactic acid bacteria collagen protein fruit jelly local flavor Yu mouthfeel of the table 2 different amounts factor
From upper table 2, the product composition of the fruit jelly of the embodiment of the present invention 1 can make it have optimal
Mouthfeel and local flavor.Additionally, understand from the above, Java tilapia skin collagen peptide is to product fruit
Freeze flavor effect the most obvious, when collagen protein addition rises, in the jelly production obtained
Produce obvious abnormal flavour (mainly fishy smell), gained fruit jelly mouthfeel the best, and simultaneously appropriate by adding
Streptococcus acidi lactici fermented solution, condensed milk and concentrated Succus Mali pumilae, effectively mask in fruit jelly due to add
Fish collagen and the bad flavor that produces, be more suitable for eating.
Claims (7)
1. a lactic acid bacteria collagen protein fruit jelly, described lactic acid bacteria collagen protein fruit jelly comprises following group
Point: white sugar 10～15wt%, condensed milk 0.5～2wt%, whole milk powder 1～3wt%, hydrogenated coconut
Oil 0.5～1.5wt%, purification Rhizoma amorphophalli powder 0.15～0.25wt%, Kappa type carrageenan 0.15～0.3wt%,
Xanthan gum 0.05～0.1wt%, locust bean gum 0.05～0.1wt%, Java tilapia skin collagen peptide
2～10wt%, streptococcus acidi lactici fermented solution 2～6wt%, monoglyceride 0.05wt%, sucrose ester 0.05wt%,
Potassium dihydrogen phosphate 0.25wt%, citric acid 0.2wt%, sodium citrate 0.15wt%, ethylmaltol
0.03～0.05wt%, vitamin C 0.025wt%, concentrated Succus Mali pumilae 2～5wt%.
2. lactic acid bacteria collagen protein fruit jelly as claimed in claim 1, wherein, described lactic acid bacteria is sent out
Ferment liquid is with direct putting type lactobacillus leaven, preferred lactobacillus casei and/or lactobacillus helveticus leaven
Defatted milk powder, glucose are carried out the fermentation liquid that fermentation obtains, and/or described streptococcus acidi lactici fermented solution tool
There is a following index: protein >=6.0wt%, fat≤1.0wt%, pH=3.5 ± 0.2, solvable at 20 DEG C
Property solid content Brix >=16.0wt%, viable count 1 × 109Individual/ml.
3. lactic acid bacteria collagen protein fruit jelly as claimed in claim 1 or 2, described lactic acid bacteria collagen
Protein jelly comprises following components: white sugar 10wt%, condensed milk 1wt%, whole milk powder 1.5wt%,
Hydrogenated coconut oil 1wt%, purification Rhizoma amorphophalli powder 0.15wt%, Kappa type-carrageenan 0.2wt%, Huang
Virgin rubber 0.05wt%, locust bean gum 0.08wt%, Java tilapia skin collagen peptide 4wt%, lactic acid bacteria
Fermentation liquid 5wt%, monoglyceride 0.05wt%, sucrose ester 0.05wt%, potassium dihydrogen phosphate 0.25wt%,
Citric acid 0.2wt%, sodium citrate 0.15wt%, ethylmaltol 0.05wt%, vitamin C
0.025wt%, concentrated Succus Mali pumilae 3wt%.
4. the lactic acid bacteria collagen protein fruit jelly as according to any one of claim 1-3, wherein, institute
State in lactic acid bacteria collagen protein fruit jelly, protein content >=1wt%, solid content >=18wt%, glue
Former protein content 4～6wt%.
5. the lactic acid bacteria collagen protein fruit jelly as according to any one of claim 1-4, wherein, institute
State in lactic acid bacteria collagen protein fruit jelly and be further added with fruit chunk.
6. the method for the lactic acid bacteria collagen protein fruit jelly according to any one of manufacturing claims 1-5,
Said method comprising the steps of: (1) prepares streptococcus acidi lactici fermented solution；(2) collagen protein is prepared molten
Liquid；(3) colloidal sol；(4) emulsion is prepared；(5) infusion；(6) allotment；(7) homogenizing；(8)
Fill；(9) sterilize, dry.
7. method as claimed in claim 6, it is characterised in that described method meets with the next item down
Or multinomial:
In described step (1), with defatted milk powder, glucose as raw material, sterilizing 10min at 100 DEG C,
After cooling, addition direct putting type lactobacillus leaven is at 40 DEG C of bottom fermentation 48h, until viable count reaches 1 × 109
Individual/ml, prepares streptococcus acidi lactici fermented solution；
In described step (2), 70 DEG C of hot water of the weight such as addition in Java tilapia skin collagen peptide,
Stirring and dissolving is also incubated at 70 DEG C；
In described step (3), by purification Rhizoma amorphophalli powder, Kappa type carrageenan, xanthan gum, Robinia pseudoacacia L.
The white sugar mixing of locust beam gum and 5 times of weight, is at the uniform velocity poured into water stirring, until colloid is uniformly dissolved,
Prepare sol solutions；
In described step (4), monoglyceride, sucrose ester, whole milk powder are added in 95 DEG C of hot water molten
Solve, be subsequently added hydrogenated coconut oil, with emulsifying cutter emulsifying, process with homogenizer subsequently and prepare
Emulsion；
In described step (5), the emulsion described step (4) prepared puts into described step (3)
In in the sol solutions that obtains, under agitation, in 20～25min, be passed through steam, heating infusion is extremely
95 DEG C, crossing 200 mesh sieves and go the removal of impurity, water-cooled cooling is to 75～80 DEG C subsequently；
In described step (6), citric acid, sodium citrate are dissolved in the hot water of 10 times of weight,
Under agitation add in the feed liquid that described step (5) obtains, be subsequently added with 5 times of weight hot water dilute
The concentrated Succus Mali pumilae released, is then respectively adding streptococcus acidi lactici fermented solution, institute prepared by described step (1)
State collagen liquid prepared by step (2), be eventually adding condensed milk, essence, pigment, sorbic acid
Potassium, ethylmaltol, vitamin C, stirring and dissolving is uniform, obtains allocating feed liquid；
In described step (7), the allotment feed liquid that described step (6) obtains is entered by homogenizer
Line stabilizationization processes, and obtains stabilisation feed liquid；
In described step (8), after optionally adding fruit chunk, described step (7) is obtained
Stabilisation feed liquid carries out filling and sealing on fruit jelly filling machine, obtains product-filled；And/or
In described step (9), obtain described step (8) product-filled carries out pasteurize,
Described sterilization carries out 20min at a temperature of 90 DEG C；Remove through tunnel drying or natural drying after with
Fruit jelly surface water droplet.
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| CN106072265A (en) * | 2016-07-04 | 2016-11-09 | 南京喜之郎食品有限公司 | A kind of Lactobacillus fruit jelly and preparation method thereof |
| CN109846011A (en) * | 2019-01-17 | 2019-06-07 | 北京呆呆哒网络科技有限公司 | A kind of interior carving jelly and preparation method thereof |
| CN110613093A (en) * | 2018-06-20 | 2019-12-27 | 贾召鹏 | Health food composition with physical fatigue relieving function |
| CN111436584A (en) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | Jelly rich in fish collagen and preparation method thereof |
| CN112006249A (en) * | 2020-09-02 | 2020-12-01 | 西安谷德海思生物科技有限公司 | Jelly for promoting cell metabolism and preparation method thereof |
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| CN103549245A (en) * | 2013-11-14 | 2014-02-05 | 青岛利邦达海洋科技有限公司 | Lactobacillus fermented agar gel food and preparation method thereof |
| CN104543635A (en) * | 2014-12-09 | 2015-04-29 | 浙江海洋学院 | Jelly with astacin and collagen |
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| CN104543635A (en) * | 2014-12-09 | 2015-04-29 | 浙江海洋学院 | Jelly with astacin and collagen |
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| CN106072265A (en) * | 2016-07-04 | 2016-11-09 | 南京喜之郎食品有限公司 | A kind of Lactobacillus fruit jelly and preparation method thereof |
| CN106072265B (en) * | 2016-07-04 | 2019-10-22 | 南京喜之郎食品有限公司 | A kind of biodiasmin jelly and preparation method thereof |
| CN110613093A (en) * | 2018-06-20 | 2019-12-27 | 贾召鹏 | Health food composition with physical fatigue relieving function |
| CN109846011A (en) * | 2019-01-17 | 2019-06-07 | 北京呆呆哒网络科技有限公司 | A kind of interior carving jelly and preparation method thereof |
| CN111436584A (en) * | 2020-05-08 | 2020-07-24 | 江西师范大学 | Jelly rich in fish collagen and preparation method thereof |
| CN112006249A (en) * | 2020-09-02 | 2020-12-01 | 西安谷德海思生物科技有限公司 | Jelly for promoting cell metabolism and preparation method thereof |
| CN112715894A (en) * | 2020-12-30 | 2021-04-30 | 仙乐健康科技(安徽)有限公司 | Gel jelly containing high-content collagen |
| CN114468278A (en) * | 2022-03-03 | 2022-05-13 | 广州市沐家健康产业有限公司 | Pulp collagen composite enzyme composition and preparation method thereof |
| CN114468278B (en) * | 2022-03-03 | 2023-06-16 | 广州市巴菲巴健康产业有限公司 | Pulp collagen composite enzyme composition and preparation method thereof |
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