CN110916136A - Red date and coconut vegetable protein jelly and preparation method thereof - Google Patents

Red date and coconut vegetable protein jelly and preparation method thereof Download PDF

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Publication number
CN110916136A
CN110916136A CN201911032586.9A CN201911032586A CN110916136A CN 110916136 A CN110916136 A CN 110916136A CN 201911032586 A CN201911032586 A CN 201911032586A CN 110916136 A CN110916136 A CN 110916136A
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red date
coconut
vegetable protein
jelly
protein jelly
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廖良坤
周伟
李积华
黄晓兵
张利
龚霄
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Agricultural Products Processing Research Institute of CATAS
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Agricultural Products Processing Research Institute of CATAS
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    • 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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3562—Sugars; Derivatives thereof
    • 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
    • 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
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Dispersion Chemistry (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses red date and coconut vegetable protein jelly and a preparation method thereof.

Description

Red date and coconut vegetable protein jelly and preparation method thereof
Technical Field
The invention relates to the technical field of food, and particularly relates to a red date and coconut vegetable protein jelly and a preparation method thereof.
Background
Cocos genus is genus Cocos belonging to family Palmaceae, which is a woody oil crop in tropical regions. Coconut milk is also called coconut milk and is prepared from coconut meat in coconut. The coconut meat is rich in nutrition, and contains 3.8% of protein and 35.2% of fat, VA, VB, VC, VE and minerals. However, coconut milk is rich in protein and fat, the processed product is generally unstable, and at present, only a small amount of coconut milk and the like exist, so that the coconut milk cannot be fully utilized and developed.
The probiotics and the fermented product thereof have good effects on human health, and have the physiological effects of helping digestion, improving the intestinal micro-ecological environment, inhibiting putrefying bacteria, synthesizing nutrients, improving immunity and the like. The probiotic fermentation can effectively maintain the original color of the raw materials and generate various unique and attractive aroma and flavor substances, and can also generate various bacteriostatic substances such as lactic acid, nisin and the like to inhibit the growth of mixed bacteria, thereby achieving the effect of keeping the products fresh for a long time. A large amount of lactic acid is generated in the probiotic fermentation process, so that the coconut juice protein is denatured and developed into a liquid product, and the stability of the product is difficult to ensure.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the preparation method of the red date and coconut vegetable protein jelly, which can combine coconut juice and jelly and ferment red date liquid and coconut juice by probiotics.
The purpose of the invention is realized by adopting the following technical scheme:
a preparation method of red date coconut vegetable protein jelly comprises the following steps:
1) soaking fructus Jujubae in pure water, pulping, filtering to remove kernel and pericarp, and pulping to obtain fructus Jujubae liquid;
2) mixing coconut juice, sugar and the red date liquid obtained in the step 1) to obtain a mixed liquid; coconut water is known to be prepared by taking out the coconut meat from coconut, followed by grinding, blending, homogenizing, filling and sterilizing.
3) Sterilizing the mixed solution obtained in the step 2);
4) adding probiotics into the sterilized mixed solution obtained in the step 3) for fermentation; wherein the probiotic bacteria comprise one or more of Lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus;
5) adding cane sugar, prebiotics and a stabilizer into the fermented mixed liquor obtained in the step 4), and uniformly mixing; wherein the prebiotics are fructo-oligosaccharide and inulin, and the stabilizer is glyceryl monostearate or glyceryl distearate;
6) adding the gel into pure water, and heating and fully melting to obtain a gel liquid; wherein the gelling agent is carrageenan and konjac gum;
7) mixing and melting the mixed solution obtained in the step 5) and the colloidal solution obtained in the step 6), and then homogenizing under high pressure;
8) and (3) pouring the mixed solution obtained in the step 7) into a mould, and then sterilizing, and obtaining the red date coconut vegetable protein jelly after the gel is finished.
The coconut meat is rich in nutrition, and contains 3.8% of protein and 35.2% of fat, VA, VB, VC, VE and minerals. The crude fiber and protein in coconut meat can reduce cholesterol absorption, and has blood lipid reducing effect. The red date and coconut vegetable protein jelly prepared by taking coconut juice and red dates as raw materials is natural vegetable protein jelly and is rich in nutrition. According to the invention, the coconut juice is utilized for probiotic fermentation, the red dates are added for blending the flavor, and meanwhile, beneficial components such as primary metabolite organic acid, secondary metabolite polypeptide and short-chain fatty acid are generated in the probiotic fermentation process, so that the product has a certain health effect. Then adding stabilizer compounded by sucrose, fructo-oligosaccharide, inulin and glyceryl monostearate and distearate, wherein the fructo-oligosaccharide and inulin have selective proliferation effect on Lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus, so as to ensure the activity of beneficial bacteria in coconut juice, and glyceryl monostearate and glyceryl distearate are used as raw materialsThe stabilizer is an emulsifier which can improve the coconut juice protein, and solves the technical problem that the coconut juice protein is denatured because a large amount of lactic acid is generated in the fermentation process of the probiotics. The sucrose has the functions of infiltration, inhibition of growth of harmful microorganisms, preservation of the red date coconut vegetable protein jelly and prolongation of the shelf life. Then the fermented red date coconut juice is frozen by using carrageenan and konjac glucomannan as gelling agents to obtain the red date coconut vegetable protein jelly, the carrageenan and the konjac glucomannan can generate synergistic effect, the elasticity and the water retention of the red date coconut vegetable protein jelly can be improved, and the carrageenan can be fermented into CO by large intestine bacteria after entering intestinal tracts2、H2Methane and short chain fatty acids such as formic acid, acetic acid, propionic acid, etc. can become energy sources of probiotics. The red date coconut vegetable protein jelly prepared by the invention has excellent flavor and taste and has the function of regulating intestinal digestion.
Further, in the step 1), the mass ratio of the red dates to the pure water is 1: 20, soaking for 2-4h, filtering with single-layer gauze to remove fruit core and peel, and grinding with colloid mill.
Further, in the step 2), the mass ratio of the red date liquid to the coconut juice to the sugar is 20: 85: 5.
further, in the step 2), the sugar comprises one or more of sucrose, high fructose corn syrup and glucose.
Further, in the step 3), the sterilization temperature is 95-110 ℃, and the sterilization time is 20-30 min.
Further, in the step 4), the probiotic is inoculated in a direct-vat inoculation mode; the inoculation amount of the probiotics is 0.01 percent of the sterilized mixed liquor, the fermentation temperature is 34-37 ℃, and the fermentation is carried out until the acidity is 6.0-8.5 g/kg.
And further, in the step 5), adding cane sugar, prebiotics and a stabilizer into the fermented mixed solution to be diluted to be 1-3 times of the original concentration, wherein the cane sugar is 4-7%, the prebiotics comprise 0.5-2% of fructo-oligosaccharide and 0.5-2% of inulin, and the stabilizer is 2% of glyceryl mono-distearate.
Further, in the step 6), the gel is 1-2% of carrageenan and 1-2% of konjac glucomannan added with pure water, and the gel and the pure water are fully melted at 100 ℃.
Still further, in step 7), the mixing ratio of the mixed solution obtained in step 5) to the colloidal solution obtained in step 6) is 1: 1, homogenizing under 25-45 MPa.
Further, in step 8), pasteurization is adopted, the sterilization time is 30min, and the gel is placed at 4 ℃.
A red date coconut vegetable protein jelly is prepared by the preparation method of the red date coconut vegetable protein jelly.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the red date coconut vegetable protein jelly is produced by fermenting red date coconut juice with probiotics, adding fructo-oligosaccharide and inulin as prebiotics, taking glyceryl distearate as a stabilizer, adding carrageenan and konjac glucomannan as a gel, and is nutritious and healthy; meanwhile, the technical problem that the product is unstable due to the denaturation of the coconut milk protein because a large amount of lactic acid is generated in the probiotic fermentation process is solved, and the quality guarantee period of the red date coconut vegetable protein jelly can be prolonged.
(2) According to the invention, the red dates and the coconut milk are combined, the nutrition and the flavor of the red dates and the coconut milk are fully combined, the probiotics are utilized to ferment the red dates and the coconut milk, the special flavor and the taste of the red dates and the coconut milk can be fully reserved through the fermentation of the probiotics, meanwhile, beneficial components such as primary metabolite organic acid, secondary metabolite polypeptide and short chain fatty acid are generated in the fermentation process of the probiotics, so that the product has a certain health effect, and the prepared red date coconut vegetable protein jelly is rich in nutrition and excellent in taste and flavor.
Detailed Description
The present invention is further described below with reference to specific embodiments, and it should be noted that, without conflict, any combination between the embodiments or technical features described below may form a new embodiment.
Example 1
A preparation method of red date coconut vegetable protein jelly comprises the following steps:
1) soaking 20g of fructus Jujubae in 400g of pure water for 2h, pulping, filtering with single-layer gauze to remove fruit core and pericarp, and grinding with colloid mill to obtain fructus Jujubae liquid;
2) uniformly mixing 850g of coconut juice, 200g of the red date liquid obtained in the step 1) and 50g of high fructose corn syrup to obtain a mixed liquid;
3) sterilizing the mixture at 100 deg.C for 20 min;
4) after the sterilized mixed solution obtained in the step 3) is cooled, directly adding 0.1g of lactobacillus plantarum, wherein the fermentation temperature is 37 ℃, and fermenting until the acidity is 7.0 g/kg;
5) adding 60g of sucrose, 30g of inulin and 10g of glycerin monostearate and distearate into the fermented mixed solution obtained in the step 4), and uniformly mixing;
6) adding 2g of carrageenan and 2g of konjac glucomannan into 996g of pure water, and fully melting at 100 ℃ to obtain a colloidal fluid;
7) mixing 1000g of the mixed solution obtained in the step 5) with 1000g of the colloidal solution obtained in the step 6, uniformly mixing and melting, and then homogenizing under 25 MPa;
8) and (3) pouring the mixed solution obtained in the step 7) into a mold, placing the mold in a water bath at 85 ℃ for sterilization for 30min, and then placing the mold in a refrigerator at 4 ℃ for gelation to obtain the red date coconut vegetable protein jelly.
Example 2
A preparation method of red date coconut vegetable protein jelly comprises the following steps:
1) soaking 20g of fructus Jujubae in 400g of pure water for 2.5h, pulping, filtering with single-layer gauze to remove kernel and pericarp, and grinding with colloid mill to obtain fructus Jujubae liquid;
2) uniformly mixing 800g of coconut juice, 255g of the red date liquid obtained in the step 1) and 45g of high fructose corn syrup to obtain a mixed solution;
3) sterilizing the mixture at 95 deg.C for 25 min;
4) after the sterilized mixed solution obtained in the step 3) is cooled, directly adding 0.1g of lactobacillus casei, fermenting at the fermentation temperature of 34 ℃ until the acidity is 6.0 g/kg;
5) adding 65g of sucrose, 25g of fructo-oligosaccharide and 8g of glycerin monostearate and glycerin distearate into the fermented mixed solution obtained in the step 4), and uniformly mixing;
6) adding 2g of carrageenan and 2g of konjac glucomannan into 996g of pure water, and fully melting at 100 ℃ to obtain a colloidal fluid;
7) mixing 1000g of the mixed solution obtained in the step 5) with 1000g of the colloidal solution obtained in the step 6, uniformly mixing and melting, and then homogenizing under the high pressure of 30 MPa;
8) and (3) pouring the mixed solution obtained in the step 7) into a mold, placing the mold in a water bath at 85 ℃ for sterilization for 30min, and then placing the mold in a refrigerator at 4 ℃ for gelation to obtain the red date coconut vegetable protein jelly.
Example 3
A preparation method of red date coconut vegetable protein jelly comprises the following steps:
1) soaking 20g of fructus Jujubae in 400g of pure water for 3h, pulping, filtering with single-layer gauze to remove fruit stone and pericarp, and grinding with colloid mill to obtain fructus Jujubae liquid;
2) uniformly mixing 850g of coconut juice, 105g of the red date liquid obtained in the step 1) and 45g of high fructose corn syrup to obtain a mixed solution;
3) sterilizing the mixture at 110 deg.C for 20 min;
4) after the sterilized mixed solution obtained in the step 3) is cooled, directly adding 0.1g of lactobacillus casei, fermenting at the fermentation temperature of 35 ℃ until the acidity is 8.5 g/kg;
5) adding 65g of sucrose, 10g of fructo-oligosaccharide, 15g of inulin and 8g of glycerin monostearate and distearate into the fermented mixed solution obtained in the step 4), and uniformly mixing;
6) adding 2g of carrageenan and 2g of konjac glucomannan into 996g of pure water, and fully melting at 100 ℃ to obtain a colloidal fluid;
7) mixing 1000g of the mixed solution obtained in the step 5) with 1000g of the colloidal solution obtained in the step 6, uniformly mixing and melting, and then homogenizing under the high pressure of 30 MPa;
8) and (3) pouring the mixed solution obtained in the step 7) into a mold, placing the mold in a water bath at 85 ℃ for sterilization for 30min, and then placing the mold in a refrigerator at 4 ℃ for gelation to obtain the red date coconut vegetable protein jelly.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.

Claims (10)

1. A preparation method of red date coconut vegetable protein jelly is characterized by comprising the following steps:
1) soaking fructus Jujubae in pure water, pulping, filtering to remove kernel and pericarp, and pulping to obtain fructus Jujubae liquid;
2) mixing coconut juice, sugar and the red date liquid obtained in the step 1) to obtain a mixed liquid;
3) sterilizing the mixed solution obtained in the step 2);
4) adding probiotics into the sterilized mixed solution obtained in the step 3) for fermentation; wherein the probiotic bacteria comprise one or more of Lactobacillus plantarum, Lactobacillus casei and Lactobacillus acidophilus;
5) adding cane sugar, prebiotics and a stabilizer into the fermented mixed solution obtained in the step 4), and uniformly mixing; wherein the prebiotics are fructo-oligosaccharide and inulin, and the stabilizer is glyceryl monostearate or glyceryl distearate;
6) adding the gel into pure water, and heating and fully melting to obtain a gel liquid; wherein the gelling agent is carrageenan and konjac gum;
7) mixing and melting the mixed solution obtained in the step 5) and the colloidal solution obtained in the step 6), and then homogenizing under high pressure;
8) and (3) pouring the mixed solution obtained in the step 7) into a mould, and then sterilizing, and obtaining the red date coconut vegetable protein jelly after the gel is finished.
2. The preparation method of the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 1), the mass ratio of red dates to pure water is 1: 20, soaking for 2-4h, filtering with single-layer gauze to remove fruit core and peel, and grinding with colloid mill.
3. The preparation method of the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 2), the mass ratio of red date liquid, coconut milk and sugar is 20: 85: and 5, the sugar comprises one or more of sucrose, high fructose corn syrup and glucose.
4. The method for preparing the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 3), the sterilization temperature is 95-110 ℃ and the sterilization time is 20-30 min.
5. The preparation method of the red date coconut vegetable protein jelly as claimed in claim 1, characterized in that in step 4), the probiotic is inoculated by direct inoculation; the inoculation amount of the probiotics is 0.01 percent of the sterilized mixed liquor, the fermentation temperature is 34-37 ℃, and the fermentation is carried out until the acidity is 6.0-8.5 g/kg.
6. The preparation method of the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 5), sucrose, prebiotics and stabilizer are added to the fermented mixture and then diluted to 1-3 times of the original concentration, wherein the sucrose is 4-7%, the prebiotics are 0.5-2% fructo-oligosaccharide and 0.5-2% inulin, and the stabilizer is 2% glyceryl monostearate and glyceryl distearate.
7. The method for preparing the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 6), the gelling agent is 1-2% carrageenan and 1-2% konjac gum added with pure water, and the gelling agent and the pure water are sufficiently melted at 100 ℃.
8. The method for preparing the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 7), the mixing ratio of the mixed liquid obtained in step 5) and the colloidal liquid obtained in step 6) is 1: 1, homogenizing under 25-45 MPa.
9. The method for preparing the red date coconut vegetable protein jelly as claimed in claim 1, wherein in step 8), pasteurization is adopted, the sterilization time is 30min, and the jelly is placed at 4 ℃ for gelation.
10. A red date coconut vegetable protein jelly, which is characterized by being prepared by the preparation method of the red date coconut vegetable protein jelly as claimed in any one of claims 1 to 9.
CN201911032586.9A 2019-10-28 2019-10-28 Red date and coconut vegetable protein jelly and preparation method thereof Pending CN110916136A (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US20150010674A1 (en) * 2011-09-30 2015-01-08 Universidad Miguel Hernandez De Elche Probiotic or symbiotic gelled products and method for the production 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
CN107950956A (en) * 2017-12-01 2018-04-24 高州市客多多农产品开发有限公司 A kind of blueberry coconut jelly
CN109156780A (en) * 2018-09-11 2019-01-08 天津慧智百川生物工程有限公司 A kind of jelly and preparation method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
US20150010674A1 (en) * 2011-09-30 2015-01-08 Universidad Miguel Hernandez De Elche Probiotic or symbiotic gelled products and method for the production 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
CN107950956A (en) * 2017-12-01 2018-04-24 高州市客多多农产品开发有限公司 A kind of blueberry coconut jelly
CN109156780A (en) * 2018-09-11 2019-01-08 天津慧智百川生物工程有限公司 A kind of jelly and preparation method thereof

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