MANUFACTURING CHARACTERISTICS AND PHYSICOCHEMICAL COMPONENT ANALYSIS OF JELLY PREPARED BY USING APPLE EXTRACT AND FERMENTED TOMATO WITH HIGH LEVELS OF GABA

摘要

PURPOSE: A manufacturing method of a functional jelly is provided to prepare a tomato extract liquid which contains a high content of GABA by fermenting tomato with lactic acid and adding apple extract and white lotus into the same. CONSTITUTION: A manufacturing method of a functional jelly comprises a step of manufacturing an enzyme-treated apple extract; a step of manufacturing pulverized tomato liquid; a step of adding MSG into the pulverized tomato liquid, fermenting the liquid with lactic acid bacteria, and obtaining fermented tomato liquid; a step of mixing the apple extract, white lotus extract, and the fermented tomato liquid to manufacture the functional jelly. [Reference numerals] (1,2,3) Apple extract; (11,12) Fermented tomato II; (4) (2) + Maximowiczia chinensis; (5) (3) + Maximowiczia chinensis; (6) Add Maximowiczia chinensis; (7) Add white lotus extract; (8) Mix apple and white lotus; (9,10) Fermented tomato I