一种高保水性的活性益生菌果冻及其加工工艺

本发明属于食品技术领域，具体涉一种高保水性的活性益生菌果冻及其加工工艺，包含75～90重量份的多孔冷冻凝胶、10～15重量份镶嵌在多孔冷冻凝胶的孔中的果肉颗粒和1～10重量份的活性益生菌；其中，所述多孔冷冻凝胶包含以下重量百分数的组分：黄原胶0.2％～0.5％、魔芋粉0.05％～0.15％、果胶0.03％～0.08％、壳聚糖0.3％～0.6％、甜味剂22％～25％、酸味剂0.07％～0.15％和余量水。本发明利用冷冻凝胶工艺制备果冻主体，并利用冷冻凝胶中形成的多孔结构填充果肉和活性益生菌菌粉，实现了无需加热即可制备果冻的工艺，避免了活性益生菌的失活，提高了果冻的保水性。 The invention belongs to the technical field of food, and particularly relates to active probiotic jelly with high water-retaining property and a processing technology thereof, the active probiotic jelly comprises 75-90 parts by weight of porous frozen gel, 10-15 parts by weight of pulp particles embedded in pores of the porous frozen gel and 1-10 parts by weight of active probiotics; the porous frozen gel is prepared from the following components in percentage by weight: 0.2 percent to 0.5 percent of xanthan gum, 0.05 percent to 0.15 percent of konjaku flour, 0.03 percent to 0.08 percent of pectin, 0.3 percent to 0.6 percent of chitosan, 22 percent to 25 percent of a sweetening agent, 0.07 percent to 0.15 percent of an acidu