CN111011791B - Probiotic-containing jelly powder and preparation method thereof - Google Patents
Probiotic-containing jelly powder and preparation method thereof Download PDFInfo
- Publication number
- CN111011791B CN111011791B CN201911378578.XA CN201911378578A CN111011791B CN 111011791 B CN111011791 B CN 111011791B CN 201911378578 A CN201911378578 A CN 201911378578A CN 111011791 B CN111011791 B CN 111011791B
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- Prior art keywords
- powder
- mixture
- probiotic
- jelly
- mixing
- Prior art date
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- 239000008274 jelly Substances 0.000 title claims abstract description 80
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- 230000000529 probiotic effect Effects 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims description 13
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
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- WVXRAFOPTSTNLL-NKWVEPMBSA-N 2',3'-dideoxyadenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@H]1CC[C@@H](CO)O1 WVXRAFOPTSTNLL-NKWVEPMBSA-N 0.000 claims description 3
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- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 claims description 3
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Classifications
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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
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23V2400/143—Fermentum
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23V2400/169—Plantarum
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- 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
- A23V2400/175—Rhamnosus
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/515—Animalis
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/519—Breve
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- 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
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
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Abstract
The invention discloses probiotic-containing jelly powder which comprises the following raw materials: sugar powder, colloid, lactalbumin, fruit and vegetable powder, a sour agent and probiotics. Also disclosed is a method of preparing the jelly powder comprising mixing powdered sugar, a sour agent and a colloid to prepare a mixture A; (2) crushing the mixture A to obtain a mixture B; (3) mixing the mixture B, the lactalbumin and the fruit and vegetable powder, drying and sieving to prepare a mixture C; (4) and (4) uniformly mixing the mixture C with probiotics to obtain the jelly powder. The invention has the advantages that the problem that heat-sensitive substances cannot be added in the prior art is solved, the jelly powder capable of forming jelly only by adding warm water is provided for people, the shelf life of the prepared jelly powder is long, probiotics can stably survive, the prepared jelly heat-sensitive substances are greatly reserved, and the taste is smooth.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to probiotic-containing jelly powder and a preparation method thereof.
Background
Probiotics are a class of microorganisms beneficial to human health, and are proved to be beneficial to human intestinal health, blood lipid health, immune health and the like. However, if a large amount of free water is present, the probiotic bacteria are easily inactivated if the low temperature control is not performed, and the probiotic effect is reduced. If researches show that the D value of the heat-resistant lactic acid bacteria (the time required for the survival amount of the lactic acid bacteria to decrease by one logarithmic unit (90%) at a specific temperature) is mostly only about 2min at 60 ℃, which indicates that the cooking process of the common jelly powder is not suitable for adding the probiotics. The reason is one of the main reasons why the jelly which is popular with consumers in the market at present is lack of probiotics.
The whey protein accounts for about 20% of milk protein, and comprises the following main components: beta-lactoglobulin, alpha-lactalbumin, protease, immunoglobulin, bovine serum albumin, and the like. Researches prove that the whey protein is rich in branched chain amino acids and essential amino acids, and the dietary intake of the whey protein not only is beneficial to the nutritional health of a human body, but also is beneficial to the immune health and the intestinal health of the human body. However, whey protein is a heat sensitive substance, and excessive heating can cause denaturation of whey protein and reduce immune health effect of whey protein.
The patents related to jelly powder at present mainly include: chinese invention of application publication No. CN 108125172A, a jelly powder; chinese invention 'Qingnao Yingsheng jelly powder' with application publication No. CN 109043424A; chinese invention of application publication No. CN 108925925A "A Whole vegetable and fruit nutritional jelly powder and its preparation method"; the Chinese invention 'a DIY jelly powder' of application publication No. CN 105982001A and the like all need to be boiled to form the jelly.
The jelly powder preparation method and the application of the invention have the advantages that the product needs to be heated and boiled for eating, and is not suitable for the development of jelly rich in heat-sensitive substances, so the problem that probiotics and whey protein are added into the jelly is not solved by the existing technical means.
Disclosure of Invention
The problem that thermosensitive substances cannot be added in the prior art is solved. The invention provides probiotic-containing jelly powder and a preparation method thereof. The aim of realizing the method is to solve the actual problem that probiotics are added into the jelly powder and also solve the problem that active whey protein is added into the jelly, and the prepared jelly powder can be stored for a long shelf life; the good jelly can be formed by adding warm water before eating, the heat-sensitive substances in the jelly can be protected from heat damage to the maximum extent, and the prepared jelly has the advantages of smooth mouthfeel and the like.
In order to achieve the purpose, the invention provides the following technical scheme: the invention provides probiotic-containing jelly powder which comprises the following raw materials: sugar powder 774-.
Further, the sugar powder comprises one or more of white granulated sugar, crystalline fructose, glucose, sucralose, isomaltulose and isomalt.
Further, the colloid comprises one or more of carrageenan, pectin, gellan gum, locust bean gum, konjac gum, guar gum, psyllium powder, agar and sodium alginate.
Further, the whey protein comprises one or more of concentrated whey protein WPC70, concentrated whey protein WPC80, whey protein isolate WPI and hydrolyzed whey protein WPH.
Further, the fruit and vegetable powder comprises one or more of wild cherry juice powder, cranberry juice powder, blueberry juice powder, acerola cherry juice powder, strawberry juice powder, orange juice powder and pomegranate juice powder.
Further, the sour agent comprises one or more of sodium citrate, potassium lactate, sodium lactate and sodium sesquicarbonate.
Further, the probiotics comprise one or more of bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, bifidobacterium breve, lactobacillus casei, lactobacillus plantarum, lactobacillus paracasei, bacillus coagulans, lactobacillus fermentum and leuconostoc mesenteroides.
The invention also provides a method for preparing the jelly powder, which comprises the following steps:
(2) mixing sugar powder, sour agent and colloid to prepare a mixture A;
(2) crushing the mixture A to obtain a mixture B;
(3) mixing the mixture B, the lactalbumin and the fruit and vegetable powder, drying and sieving to prepare a mixture C;
(4) and (4) uniformly mixing the mixture C with probiotics to obtain the jelly powder.
Furthermore, sugar powder and an acid agent are added firstly when mixing in the step (1), and then colloid is added for mixing.
Further, the mesh number of the mixture B obtained after the crushing in the step (2) is 80-150 meshes.
Further, the drying in the step (3) is carried out in a fluidized bed with the inlet air temperature of 50-70 ℃ and the outlet air temperature of 30-40 ℃, the moisture content of the obtained mixture C is less than or equal to 2.5%, and the mixture C is discharged, wherein the percentage is mass percent.
Further, the mesh number of the screen sieved in the step (3) is 50-60 meshes.
Further, when mixing in the step (4), the probiotics and the mixture C are mixed according to the mass ratio of 1: 10-100, and then the mixture is uniformly mixed with the rest mixture C.
By adopting the technical scheme, the invention has the following beneficial effects: the jelly powder solves the problem that thermosensitive substances cannot be added in the prior art, the jelly powder capable of forming jelly only by adding warm water is provided for people, the shelf life of the prepared jelly powder is long, probiotics can stably survive, the prepared jelly thermosensitive substances are greatly reserved, and the taste is smooth.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions. The starting materials or reagents used are all commercially available.
The first embodiment is as follows: the invention discloses jelly powder which comprises the following raw materials:
844 parts of powdered sugar
Whey protein powder 100 parts
55 portions of colloid
1 part of probiotic powder
The parts are parts by mass;
the sugar powder is crystalline fructose and white granulated sugar;
the whey protein is whey isolate protein WPI;
the colloid is the conventional locust bean gum in the field;
the probiotics is conventional probiotic powder in the field, the probiotics is lactobacillus plantarum ST III, and the viable count is 2 multiplied by 10 10 CFU/g；
The preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder and colloid, wherein 400 parts of white granulated sugar and 55 parts of locust bean gum are added and mixed, and finally 444 parts of crystalline fructose is added and mixed to prepare a mixture A;
(2) crushing the mixture A, wherein the discharge mesh number of a crusher is 80-150 meshes, and preparing a mixture B;
(3) mixing the mixture B and the whey protein isolate, drying by a fluidized bed, discharging and sieving when the air inlet temperature of the fluidized bed is 50-60 ℃ and the air outlet temperature is 30-35 ℃ and the water content of the mixture is less than or equal to 2%; and (3) sieving the mixture to obtain a mixture C with the sieve mesh number of 50-60 meshes, wherein the percentage is mass percentage.
(4) And mixing the mixture C and the probiotics by a dry mixer, mixing the probiotics and the mixture C according to the mass ratio of 1:10 during dry mixing, then gradually expanding the mixture and uniformly mixing the mixture with the residual whey protein isolate, and packaging the mixture to obtain the whey protein isolate. The main index detection results are shown in table 1:
table 1: the result of the detection
| Item | Index (I) |
| Water content% | 1.3 |
| Viable count (CFU/g) | 2.1×10 7 |
Example two:
the invention discloses jelly powder which comprises the following raw materials:
938 portions of powdered sugar
40 portions of colloid
Fruit and vegetable powder: 50 portions of
And (3) a sour agent: 2 portions of
3 parts of probiotic powder
The parts are parts by mass;
the sugar powder is formed by compounding isomaltulose and isomaltitol according to the mass ratio of 1: 1;
the fruit and vegetable powder is prepared by compounding blueberry juice powder and acerola juice powder according to the mass ratio of 1: 3;
the colloid is formed by compounding gellan gum and konjac gum according to a mass ratio of 2: 1;
the sour agent is potassium citrate;
the probiotic powder is conventional probiotic powder in the field, the probiotic is bifidobacterium lactis, and the viable count is 1 multiplied by 10 11 CFU/g；
The preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder, a sour agent and a colloid, wherein 300 parts of the sugar powder, 2 parts of the sour agent and 40 parts of the colloid are added to be mixed, and then 638 parts of the sugar powder is added to be uniformly mixed to prepare a mixture A;
(2) crushing the mixture A, and preparing a mixture B by adopting a crusher with the discharge mesh number of 80-150 meshes;
(3) drying the mixture B and 50 parts of fruit and vegetable powder by a fluidized bed, discharging and sieving, wherein the air inlet temperature of the fluidized bed is 60-70 ℃, the air outlet temperature is 35-40 ℃, and when the water content of the mixture is less than or equal to 2.5 percent; and (3) sieving the mixture to obtain a mixture C with the sieve mesh number of 50-60 meshes, wherein the percentage is mass percentage.
(4) And (3) mixing the mixture C and 3 parts of probiotics by a dry mixer, mixing the probiotics and the mixture C according to a ratio of 1:100 during dry mixing, then expanding the mixture step by step and uniformly mixing the mixture with the rest fruit and vegetable powder, and packaging the mixture to obtain the probiotic and probiotic mixed fruit and vegetable powder. The main index detection results are shown in table 2:
table 2: the result of the detection
| Item | Index (es) |
| Water content% | 2.1 |
| Viable count (CFU/g) | 2.8×10 8 |
Example three:
the invention discloses jelly powder which comprises the following raw materials:
774 parts of powdered sugar
60 portions of colloid
Whey protein powder: 80 portions
Fruit and vegetable powder: 100 portions of
And (3) a sour agent: 0.5 portion
Probiotic powder 0.5
The parts are parts by mass;
the powdered sugar is prepared by compounding glucose and sucralose according to the mass ratio of 1: 1;
the whey protein is concentrated whey protein WPC80, wherein the content of lactoferrin in WPC80 is 1%, and the percentage is mass percentage;
the fruit and vegetable powder is prepared by compounding strawberry powder and pomegranate juice powder according to the mass ratio of 1: 4;
the colloid is compounded by carrageenin and pectin according to the mass ratio of 1: 3;
the sour agent is sodium lactate;
the probiotic powder is conventional probiotic powder in the field, the probiotic is animal bifidobacterium, and the viable count is 3 multiplied by 10 11 CFU/g；
The preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder, a sour agent and colloid, wherein 300 parts of the sugar powder, 0.5 part of the sour agent and 60 parts of the colloid are added to be mixed, and then 474 parts of the sugar powder is added to be uniformly mixed to prepare a mixture A;
(2) crushing the mixture A, and preparing a mixture B by adopting a crusher with the discharge mesh number of 80-150 meshes;
(3) simultaneously feeding the mixture B, 80 parts of whey protein and 100 parts of fruit and vegetable powder into a fluidized bed for drying, discharging and sieving when the water content of the mixture is less than or equal to 2.5 percent and the air inlet temperature of the fluidized bed is 60-70 ℃, the air outlet temperature is 35-40 ℃; and (3) sieving the mixture to obtain a mixture C with the sieve mesh number of 50-60 meshes, wherein the percentage is mass percentage.
(4) And (3) mixing the mixture C and 0.5 part of probiotics by a dry mixer, mixing the probiotics and the mixture C according to a ratio of 1:10 during dry mixing, then expanding the mixture step by step, uniformly mixing the mixture with the rest fruit and vegetable powder, and packaging the mixture to obtain the fruit and vegetable powder. The main index detection results are shown in table 3:
table 3: the result of the detection
| Item | Index (es) |
| Water content% | 1.8 |
| Lactoferrin (mg/100g) | 56 |
| Viable count (CFU/g) | 1.3×10 8 |
Example four:
the invention discloses jelly powder which comprises the following raw materials in percentage by mass:
938 portions of powdered sugar
60 portions of colloid
Whey protein powder: 1 part of
1 part of probiotic powder
Sour additive 1 part
20 parts of fruit and vegetable powder
The sugar powder is sucralose;
the parts are parts by mass;
the whey protein is WPC70 and WPH;
the colloid is compounded by fenugreek gum, plantain seed powder, agar and sodium alginate;
the probiotic powder is conventional probiotic powder in the field, and the probiotics are lactobacillus acidophilus, lactobacillus rhamnosus, bifidobacterium breve, lactobacillus casei, lactobacillus paracasei, bacillus coagulans, lactobacillus fermentum and leuconostoc mesenteroides according to the viable count of 1: 1:1:1:1: 1:1, the total viable count is 5 multiplied by 10 10 CFU/g；
The sour agent is prepared by compounding potassium citrate, potassium lactate and sodium sesquicarbonate;
the fruit and vegetable powder is prepared by compounding fruit juice powder of cerasus serrulata, fruit juice powder of cranberry and fruit juice powder of orange;
the preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder and colloid, wherein 500 parts of sugar powder and 60 parts of colloid are added for mixing, and then 438 parts of sugar powder and sour agent are added for mixing uniformly to prepare a mixture A;
(2) crushing the mixture A, and preparing a mixture B by adopting a crusher with the discharge mesh number of 80-150 meshes;
(3) mixing the mixture B, whey protein powder and fruit and vegetable powder, feeding into a fluidized bed, drying, discharging and sieving, wherein the air inlet temperature of the fluidized bed is 50-55 ℃, the air outlet temperature is 30-35 ℃, and the water content of the mixture is less than or equal to 1.0%; and (3) sieving the mixture to obtain a mixture C with the sieve mesh number of 50-60 meshes, wherein the percentage is mass percentage.
(4) And (3) mixing the mixture C and probiotics by a dry mixer, mixing the probiotics and the mixture C according to a ratio of 1:10 during dry mixing, then expanding the mixture step by step, uniformly mixing the mixture with the rest fruit and vegetable powder and whey protein powder, and packaging the mixture to obtain the feed additive. The main index detection results are shown in table 4:
table 4: the result of the detection
| Item | Index (I) |
| Water content% | 1.2 |
| Lactoferrin (80mg/100g) | 80 |
| Viable count (CFU/g) | 5.2×10 7 |
Comparative example 1:
the formula and the component proportion of the jelly powder are the same as those of the embodiment 3,
the preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder, a sour agent and a colloid, wherein 300 parts of the sugar powder, 0.5 part of the sour agent and 45 parts of the colloid are added to be mixed, and then 474 parts of the sugar powder is added to be uniformly mixed to prepare a mixture A;
(2) crushing the mixture A, and preparing a mixture B by adopting a crusher with the discharge mesh number of 50-80 meshes;
(3) and uniformly mixing the mixture B, 80 parts of whey protein and 100 parts of fruit and vegetable powder, sieving with a sieve with the mesh number of 50-60 meshes to obtain a mixture C, wherein the percentage is mass percentage.
(4) And (3) mixing the mixture C and 0.5 probiotic by a dry mixer, mixing the probiotic and the mixture C according to a ratio of 1:10 during dry mixing, then expanding the mixture step by step, uniformly mixing the mixture with the rest fruit and vegetable powder, and packaging to obtain the probiotic-containing fruit and vegetable powder. The main index detection results are shown in table 5:
table 5: the result of the detection
| Item | Index (I) |
| Water content% | 3.8 |
| Lactoferrin (mg/100g) | 53 |
| Viable count (CFU/g) | 1.2×10 8 |
Comparative example 2:
the formula and the component proportion of the jelly powder are the same as those of the embodiment 4,
the preparation method of the jelly powder comprises the following steps of (1) mixing sugar powder and colloid, wherein 500 parts of sugar powder and 60 parts of colloid are added for mixing, and then 438 parts of sugar powder is added for mixing uniformly to prepare a mixture A;
(2) crushing the mixture A, and preparing a mixture B by adopting a crusher with the discharge mesh number of 50-80 meshes;
(3) sieving the mixture B; and (3) sieving the mixture to obtain a mixture C with the sieve mesh number of 50-60 meshes, wherein the percentage is mass percentage.
(4) And (3) mixing the mixture C with 1 part of whey protein and 1 part of probiotics by a dry mixer, wherein the whey protein and the probiotics are mixed with the mixture C according to the ratio of 1: mixing at a ratio of 1:10, gradually enlarging, mixing with the rest fruit and vegetable powder, and packaging. The main index detection results are shown in table 6:
table 6: the result of the detection
| Item | Index (I) |
| Water content% | 4.2 |
| Lactoferrin (80mg/100g) | 81 |
| Viable count (CFU/g) | 5.3×10 7 |
The comparative examples lack the steps of fluidized mixing and drying, which are important steps to ensure the moisture content of the whole formula is within a certain range, and are key steps to ensure the stable survival of the probiotics, compared with the invention.
Effect example 1
The jelly powders of the first to fourth examples were subjected to a water gelling test, and 10g of each jelly powder was subjected to a dissolution gelling test in a 150mL beaker. The amount of water used was 6 times the mass of the jelly powder, the temperature of water, 30 ℃ for example 1-2, and 30 ℃ and hot water and 95 ℃ for examples three to four. And when water is added for gelatinizing, putting water at a certain temperature into a beaker, adding the jelly powder, stirring with a glass rod for 1-2min for fully dissolving, standing for gelatinizing, and performing sensory evaluation. And the live bacteria counts of lactoferrin and probiotics in the third to fourth examples were determined, and the specific results are shown in table 7.
Table 7: sensory evaluation results
The results of the evaluation in table 7 show that the jelly powders of the first to fourth examples have good warm water gelling property, heat-sensitive substances can be effectively protected from heat damage after gelling, the retention rate of lactoferrin of the heat-sensitive substances is more than 2 times that of hot water gelling, and the retention rate of probiotics is far higher than that of hot water gelling, so that the jelly powder disclosed by the invention well solves the actual problem that common jelly powders can not be gelled in warm water any more, and solves the problem that jelly can not be rich in heat-sensitive substances.
Effect example 2
The shelf life test was performed on the jelly powders of examples one to four and the jelly powders of comparative examples 1 to 2, the jelly powders of examples and comparative examples were separately packed in aluminum foil bags of 30g each, and then stored at normal temperature for 12 months, and the powder state, probiotic survival and gelling properties of the jelly powders were examined. The powder state refers to the flowability of the jelly powder, whether the jelly powder is agglomerated or not and whether the taste and smell have the own smell of the jelly powder or not; the gel forming property refers to the capability of dissolving into gel by warm water at 30 ℃; specific evaluation indexes and results are shown in table 8.
Table 8: sensory evaluation results
The evaluation results in table 8 show that the jelly powders of examples one to four have good storage stability, the powder characteristics and the gelling property of the jelly powders are not affected after long-term storage, lactoferrin and probiotics contained in the jelly powders have strong stability during long-term storage, the loss rate of the lactoferrin is less than or equal to 12%, and the survival rate of the probiotics is more than or equal to 75%; the data of the third to fourth examples and the comparative examples 1-2 show that the processing technology of the invention can realize good quality of jelly powder, no caking, high shelf stability and stable active substances in products even under the condition of consistent formula. For example, the loss rate of lactoferrin is more than 2 times that of the corresponding examples, and the survival rate of probiotics is about 30 percentage points lower than that of the corresponding examples. As shown above, the jelly powder disclosed by the invention well solves the problems of caking phenomenon and easy inactivation of probiotics during long-term storage of the jelly powder.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The probiotic-containing jelly powder is characterized in that the raw materials comprise: sugar powder 774-; the colloid comprises one or more of carrageenan, pectin, gellan gum, locust bean gum, konjac gum, guar gum, Plantago ovata seed powder, agar and sodium alginate;
the preparation method of the probiotic-containing jelly powder comprises the following steps:
(1) mixing sugar powder, sour agent and colloid to prepare a mixture A;
(2) crushing the mixture A to obtain a mixture B; the mesh number of the mixture B obtained after the crushing in the step (2) is 80-150 meshes;
(3) mixing the mixture B, the lactalbumin and the fruit and vegetable powder, drying and sieving to prepare a mixture C; the mesh number of the screen sieved in the step (3) is 50-60 meshes;
(4) and (4) uniformly mixing the mixture C with probiotics to obtain the jelly powder.
2. The probiotic-containing jelly powder of claim 1, wherein the sugar powder comprises any one or more of white granulated sugar, crystalline fructose, glucose, sucralose, isomaltulose and isomalt.
3. The probiotic-containing jelly powder according to claim 1, wherein the whey protein comprises any one or more of concentrated whey protein WPC70, concentrated whey protein WPC80, whey protein isolate WPI, and hydrolyzed whey protein WPH.
4. The probiotic-containing jelly powder of claim 1, wherein the fruit and vegetable powder comprises one or more of wild cherry juice powder, cranberry juice powder, blueberry juice powder, acerola juice powder, strawberry juice powder, orange juice powder and pomegranate juice powder.
5. The probiotic-containing jelly powder of claim 1, wherein the sour agent comprises any one or more of sodium citrate, potassium lactate, sodium sesquicarbonate.
6. The probiotic-containing jelly powder of claim 1, wherein the probiotic comprises any one or more of bifidobacterium animalis, lactobacillus acidophilus, bifidobacterium lactis, lactobacillus rhamnosus, bifidobacterium breve, lactobacillus casei, lactobacillus plantarum, lactobacillus paracasei, bacillus coagulans, lactobacillus fermentum, and leuconostoc mesenteroides.
7. The probiotic-containing jelly powder of claim 1, wherein the mixing in step (1) is performed by adding sugar powder and sour agent, and adding colloid.
8. The probiotic-containing jelly powder of claim 1, wherein the drying in step (3) is performed in a fluidized bed with an inlet air temperature of 50-70 ℃ and an outlet air temperature of 30-40 ℃, the moisture content of the obtained mixture C is less than or equal to 2.5%, and the mixture C is discharged, wherein the percentages are mass percentages.
9. The probiotic-containing jelly powder according to claim 1, wherein the probiotics are mixed with the mixture C in the step (4) according to a mass ratio of 1: 10-100, and then the mixture is uniformly mixed with the rest mixture C.
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| GB596731A (en) * | 1945-08-01 | 1948-01-09 | George Katz | Jelly powder |
| 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 |
| CN106690199A (en) * | 2016-12-29 | 2017-05-24 | 陕西海升果业发展股份有限公司 | Viable-bacteria functional jelly and processing technique thereof |
| CN108185356A (en) * | 2018-03-11 | 2018-06-22 | 林锡祥 | A kind of cherry jelly |
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2019
- 2019-12-27 CN CN201911378578.XA patent/CN111011791B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB596731A (en) * | 1945-08-01 | 1948-01-09 | George Katz | Jelly powder |
| 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 |
| CN106690199A (en) * | 2016-12-29 | 2017-05-24 | 陕西海升果业发展股份有限公司 | Viable-bacteria functional jelly and processing technique thereof |
| CN108185356A (en) * | 2018-03-11 | 2018-06-22 | 林锡祥 | A kind of cherry jelly |
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