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发明授权
CN106306639B 乳酸菌胶原蛋白果冻及其制造方法 有权

乳酸菌胶原蛋白果冻及其制造方法
摘要：
本发明的目的在于提供一种乳酸菌胶原蛋白果冻，所述乳酸菌胶原蛋白果冻由以下原料制成：白砂糖10～15wt％、甜炼乳0.5～2wt％、全脂奶粉1wt％～3wt％、氢化椰子油0.5～1.5wt％、纯化魔芋粉0.15～0.25wt％、Kappa型卡拉胶0.15～0.3wt％、黄原胶0.05～0.1wt％、刺槐豆胶0.05～0.1wt％、罗非鱼皮胶原蛋白肽2～10wt％、乳酸菌发酵液2～6wt％、单甘酯0.05wt％、蔗糖酯0.05wt％、磷酸二氢钾0.25wt％、柠檬酸0.2wt％、柠檬酸钠0.15wt％、乙基麦芽酚0.03～0.05wt％、维生素C 0.025wt％、浓缩苹果汁2～5wt％，余量为水。本发明进一步提供了该乳酸菌胶原蛋白果冻的制造方法。
摘要（英）：

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.

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