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A kind of modified olive dietary fiber soft candy and preparation method thereof

A technology for dietary fiber and olives, which is applied in confectionery, food ingredients, confectionery industry and other directions, can solve the problems of inconvenience in eating, affecting efficacy, and weak blood sugar lowering efficacy, and achieves a simple preparation method, easy mass production, and low blood sugar effect

Active Publication Date: 2021-03-23
FUZHOU DASHIJIE OLIVE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the dietary fiber products on the market are mainly oatmeal and soybean dregs, most of which exist in the form of solid drinks or biscuits, which are inconvenient to eat, and the dietary fiber will be denatured after being baked at high temperature, which will affect its efficacy
[0003] The total content of dietary fiber in olives is as high as 60-70%, of which, insoluble dietary fiber accounts for 45-50%, soluble dietary fiber accounts for 10-15%, and soluble dietary fiber accounts for a small proportion, and its effect of lowering blood sugar is weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0011] A preparation method of modified olive dietary fiber jelly, comprising mixing olive dietary fiber with water, extruding the mixed mixture, adding cellulase to the extruded and expanded mixture for enzymolysis, and obtaining modified Olive dietary fiber; mix 50-80 parts by weight of maltooligosaccharide, 0.5-1 parts by weight of carrageenan, 1-2 parts by weight of konjac gum or pectin with water, heat after mixing, and then add 5-10 parts by weight modified olive dietary fiber of 1,000,000,000 to obtain gum; cooling gum, adding fruit acid of 0.5-1.5 weight portion and potassium chloride of 0.1-0.2 weight portion to the cooled gum, and then casting, Get modified olive dietary fiber gummies.

[0012] Principle: The olive dietary fiber is extruded and expanded, the insoluble dietary fiber is mechanically activated under high temperature and high shear, and then enzymatically hydrolyzed by cellulase to degrade the cellulose into polysaccharides, oligosaccharides and monosacc...

Embodiment 1

[0029] Embodiment one of the present invention is:

[0030] The invention discloses a preparation method of modified olive dietary fiber jelly, and the content of soluble dietary fiber in the prepared jelly is relatively high.

[0031] The preparation process of olive dietary fiber: after the olives are pitted and squeezed, the pomace is dried in an oven at 60°C, then crushed and sieved to obtain primary olive powder. Make the primary olive powder and water into a mixed solution with a ratio of solid to liquid of 1:10, adjust the pH of the mixed solution to 6.0, then add α-amylase 80u / g, and react at 70°C for 50min. After the temperature was lowered to 60°C, 500 u / g of protease was added to adjust the pH of the mixture to 7.0, and the reaction was incubated for 120 minutes. After enzymolysis, heat to inactivate the enzyme, then use ethanol to precipitate the enzymolysis solution, and after 2 hours, carry out suction filtration, collect the filter residue, place the filter res...

Embodiment 2

[0036] Embodiment 2 of the present invention differs from Embodiment 1 in that:

[0037] The preparation process of modified olive dietary fiber: the mass percentage of water in the mixture is 40%, the feed speed for extrusion and expansion is 25r / min, the screw speed is 150r / min, and the extrusion temperature is 110°C . The dosage of cellulase is 25u / g. The pH value of the enzymatic hydrolysis is 4.5, the temperature is 50° C., and the time is 6 hours.

[0038] The preparation process of the modified olive dietary fiber jelly: when the content of soluble solids in the sugar gum reaches 65 Brix, the sugar gum is cooled. After the gum is cooled to 80° C., fruit acid and potassium chloride are added, and the fruit acid is citric acid.

[0039]In the modified olive dietary fiber jelly that obtains, comprise the component of following parts by weight: 50 parts of maltooligosaccharides, 0.5 part of carrageenan, 1.5 parts of konjac gum, 8 parts of modified olive dietary fiber, 1 ...

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PUM

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Abstract

The invention discloses modified olive dietary fiber soft sweets and a preparation method thereof. The preparation method comprises the following steps of mixing olive dietary fibers with water, performing extrusion expansion on a mixed mixture, and adding cellulase into the mixture after extrusion expansion for enzymolysis to obtain modified olive dietary fibers; mixing 50 to 80 parts by weight of maltooligosaccharide, 0.5 to 1 part by weight of carrageenan, 1 to 2 parts by weight of konjac gum or pectin with water, then heating, then adding 5 to 10 parts by weight of modified olive dietary fiber to obtain sweet glue; cooling the sweet glue, adding 0.5 to 1.5 parts by weight of tartaric acid and 0.1 to 0.2 part by weight of potassium chloride into the cooled sweet glue, and then performing casting molding to obtain the modified olive dietary fiber soft sweets. The modified olive dietary fiber soft sweets have higher soluble dietary fiber content, and has good blood sugar lowering effect, meanwhile the preparation method of the modified olive dietary fiber soft sweets is simple and mass production is easy.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a modified olive dietary fiber soft candy and a preparation method thereof. Background technique [0002] In recent years, studies have found that the occurrence of diseases such as constipation, diverticular disease, colorectal cancer, anal fissure, appenditis, obesity, coronary heart disease, duodenal ulcer, breast cancer and stones is related to the decreasing dietary fiber intake. According to whether dietary fiber is soluble in water, dietary fiber can be divided into two categories: insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Insoluble dietary fiber can act on the intestinal tract, promote intestinal mechanical peristalsis, accelerate food passing through the gastrointestinal tract, and reduce absorption; soluble dietary fiber can promote metabolism, affect carbohydrate and lipid metabolism, and reduce postprandial blood sugar. . Most of the die...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/36A23G3/42A23P30/34
CPCA23G3/366A23G3/42A23V2002/00A23P30/34A23V2200/328A23V2250/5116A23V2250/28A23V2250/5036A23V2250/5066A23V2250/5072A23V2250/02A23V2250/16A23V2250/1582A23V2300/24
Inventor 郑秀丽刘清培念家华郑华淋
Owner FUZHOU DASHIJIE OLIVE