Dietary fiber composition as well as preparation method and application thereof

Abstract

The invention discloses a dietary fiber composition as well as a preparation method and application thereof, and relates to the technical field of foods. The invention provides a dietary fiber composition. The dietary fiber composition comprises the following components in parts by weight: 10-20 parts of inulin, 15-30 parts of polydextrose, 10-20 parts of galactooligosaccharide, 20-40 parts of isomaltooligosaccharide and 1-5 parts of citrus fibers. According to the dietary fiber composition provided by the invention, the dietary fiber composition which is high in dietary fiber content, good in taste, good in stability and high in tolerance and contributes to improvement of gastrointestinal tract health is obtained by matching and combining the dietary fibers with different viscosities, water-retaining properties and gel properties.

Description

Technical Field

[0001] The present invention relates to the field of food technology, in particular to a dietary fiber composition and a preparation method and application thereof. Background Art

[0002] Intestinal health and its correlation with overall health such as weight, mood, intelligence, immunity, etc. are attracting widespread attention from consumers and researchers. The rational intake of dietary ingredients such as probiotics and dietary fiber can help regulate the growth and reproduction of intestinal microorganisms, and ultimately achieve the goal of improving the body's condition and reducing the risk of disease. The demand for dietary fiber products in daily life is also increasing. High-fiber foods are emerging in an endless stream, and most existing dietary fiber products are powders or liquids. The dietary fiber content of products in the form of soft candies is significantly lower than that of other dosage forms. When the dosage of raw materials such as polydextrose and inulin is too high, unpleasant flavors are easily produced. For example: CN201510437019.7 "Lipid-lowering soft candies with improved taste and their production method" uses inulin, maltitol, sorbitol liquid, pectin and many plant-based ingredients as dietary fiber sources to make soft candies, and the water-soluble dietary fiber content is >45g / 100g; CN202010895403.2 "A high-fiber soft candy and its preparation method" uses citrus fiber, white sugar, fruit pulp, sweeteners, other soluble dietary fibers, etc. as raw materials to make soft candies, and the fiber content is less than 10%.

[0003] In addition to the low dietary fiber content, this type of soft candy also faces the problems of soft texture, lack of chewiness, poor sweetness, and easy hygroscopicity and stickiness. CN201710333591.8 "A composition for improving intestinal microorganisms and soft candy for improving intestinal microorganisms" uses inulin, Bacillus coagulans powder, sugar, natural flavors, acidulants, and colloids as raw materials to make soft candy, which has a shelf life of 2-3 months at room temperature. In addition, most of the low-sugar and sugar-free soft candy products on the market use sugar alcohol raw materials to replace white sugar and starch syrup, but some sugar alcohols have low tolerance and are prone to diarrhea when consumed too much; and two or three colloids such as gelatin, carrageenan, xanthan gum, etc. need to be compounded to maintain texture and taste, resulting in complex product ingredients.

[0004] Therefore, in view of the problems that the common dietary fiber soft candies on the market have low dietary fiber content (20%-40%), lack of chewiness, easy hygroscopicity and stickiness, and low tolerance, a dietary fiber composition with high dietary fiber content, good taste, good stability, high tolerance and that helps improve gastrointestinal health has broad application prospects. Summary of the invention

[0005] Based on this, the purpose of the present invention is to overcome the shortcomings of the above-mentioned prior art and provide a dietary fiber composition with high dietary fiber content, good taste, good stability and high tolerance that helps improve gastrointestinal health, as well as a preparation method and application thereof.

[0006] To achieve the above purpose, the technical solution adopted by the present invention is: a dietary fiber composition, comprising the following components in parts by weight: 10-20 parts of inulin, 15-30 parts of polydextrose, 10-20 parts of galacto-oligosaccharide, 20-40 parts of isomaltooligosaccharide, and 1-5 parts of citrus fiber.

[0007] The invention provides a dietary fiber composition. By combining dietary fibers of different viscosities, water retention properties and gel properties, a dietary fiber composition with high dietary fiber content, good taste, good stability and high tolerance, which is helpful for improving gastrointestinal health, is obtained.

[0008] Inulin is a soluble dietary fiber with low hygroscopicity and filling properties that help form a uniform gel with a fine texture. Citrus fiber is a dietary fiber extracted from citrus fruits, mainly composed of soluble (natural pectin) and insoluble dietary fiber (cellulose, hemicellulose), fat, etc. It also contains active ingredients such as flavonoids and polyphenols, and has good water retention, thickening, emulsification and gelling properties. Citrus fiber contributes the main texture in the dietary fiber composition.

[0009] Polydextrose has a highly branched structure and will not crystallize. Filling is one of the main functions of polydextrose. Galacto-oligosaccharides have strong moisture retention capacity, and isomalt-oligosaccharides have excellent processing stability. The synergistic use of the above polydextrose, galacto-oligosaccharides and isomalt-oligosaccharides can replace sugars, improve texture and taste, make the product taste heavier, ensure good chewiness, and at the same time, have excellent processing stability and inhibit sand return.

[0010] Preferably, the dietary fiber composition comprises the following components in parts by weight: 15-18 parts of inulin, 20-25 parts of polydextrose, 13-15 parts of galacto-oligosaccharide, 25-35 parts of isomaltooligosaccharide, and 2-4 parts of citrus fiber.

[0011] The inventors found in actual experiments that when the components in the dietary fiber composition are selected in the above weight proportions, the performance in various aspects is better.

[0012] Preferably, the mass percentage of inulin and citrus fiber in the dietary fiber composition is 20-25%.

[0013] Preferably, the weight ratio of inulin to citrus fiber is (5-8):1.

[0014] The present invention further regulates the texture and stability of the dietary fiber by controlling the mass percentage of inulin and citrus fiber in the dietary fiber composition, wherein when the weight ratio of inulin to citrus fiber is (5-8):1, the texture and stability are better and the tolerance is higher.

[0015] In addition, the dietary fiber of the present invention also provides application of the dietary fiber composition in preparing dietary fiber products.

[0016] Preferably, the dietary fiber product comprises one of jelly candy, solid beverage, compressed candy and liquid beverage.

[0017] The invention provides a jelly candy, which comprises the dietary fiber composition.

[0018] The present invention provides a dietary fiber composition which is a combination of dietary fibers with different viscosities, water retention and gel properties. On the one hand, the composition can completely replace raw materials such as white sugar, syrup, sugar alcohols, animal and plant colloids in existing soft candies, without the need to introduce conventional colloids, and has clean labels. On the other hand, the composition is more suitable for soft candy dosage forms, and ensures the taste of the product (such as good chewiness and moderate sweetness), good stability, increased dietary fiber content in the finished product, good tolerance, and a clean label dietary fiber composition, which helps to improve gastrointestinal health.

[0019] Preferably, the jelly candy further comprises an acidity regulator, a fruit and vegetable product and a coating agent.

[0020] Preferably, the acidity regulator includes at least one of citric acid, lactic acid, DL-malic acid, tartaric acid, and sodium citrate; the fruit and vegetable product includes at least one of hawthorn concentrated juice, hawthorn pulp, prune concentrated juice, celery concentrated juice, berry concentrated juice, mango pulp, sea buckthorn concentrated juice, banana pulp, elderberry concentrated juice, red date pulp, purple carrot concentrated juice, roselle concentrated juice, and monk fruit concentrated juice; and the coating agent includes at least one of coconut oil, sunflower seed oil, white oil, carnauba wax, beeswax, and paraffin.

[0021] The invention provides a jelly candy comprising the following components in parts by weight: 75-95 parts of a dietary fiber composition, 0.1-1.5 parts of an acidity regulator, 5-20 parts of a fruit and vegetable product, and 0.1-0.5 parts of a coating agent.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: (1) The present invention provides a dietary fiber composition, which, by combining dietary fibers of different viscosities, water retention and gel properties, obtains a dietary fiber composition with high dietary fiber content, good taste, good stability and high tolerance that helps improve gastrointestinal health without adding conventional gelling agents. (2) The dietary fiber composition provided by the present invention has zero sugar and zero sugar alcohol, is highly tolerable, and the dietary fiber content of the finished product can be as high as 65% or more. DETAILED DESCRIPTION

[0023] In order to better illustrate the purpose, technical scheme and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments. Its purpose is to understand the content of the present invention in detail, rather than to limit the present invention. All other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention. Unless otherwise specified, the experimental reagents and instruments designed for the implementation and comparative examples of the present invention are all commonly used ordinary reagents and instruments, which can be obtained from commercial channels. In the implementation and comparative examples, the experimental methods used are conventional methods unless otherwise specified; and unless otherwise specified, the raw materials used in parallel experiments are the same batch of raw materials.

[0024] The raw materials used in the embodiments and comparative examples are described below, but are not limited to these materials:

[0025] Inulin: NanoST P90, Inner Mongolia Weihao Biotechnology Co., Ltd.;

[0026] Polydextrose: ordinary polydextrose, Shandong Xingguang Shouchuang Biotechnology Co., Ltd.;

[0027] Galacto-oligosaccharide: GOS-90 powder, Shandong Xingguang Shouchuang Biotechnology Co., Ltd.;

[0028] Isomaltooligosaccharide: IMO900 powder, Shandong Xingguang Shouchuang Biotechnology Co., Ltd.;

[0029] Citrus fiber: Ceamfibre 7240, CEAMSA, Spain;

[0030] Resistant dextrin: ordinary resistant dextrin, Shandong Xingguang Shouchuang Biotechnology Co., Ltd.;

[0031] Fructo-oligosaccharide: FOS95 powder, Shandong Xingguang Shouchuang Biotechnology Co., Ltd.;

[0032] Apple Fiber: AF apple fiber, JRS, Germany;

[0033] Coating agent: glazing and anti-sticking oil; Model 4915; Suzhou Purecon Food Co., Ltd.

[0034] Examples and Comparative Examples

[0035] The present invention provides a dietary fiber composition. The components and weight proportions of the dietary fiber composition in the embodiments and comparative examples are shown in Table 1-2.

[0036] The preparation method of the dietary fiber composition of the present invention is as follows: weigh each component according to a proportion, dry-mix them evenly in a powder mixer, and thus obtain the dietary fiber composition.

[0037] Table 1

[0038]

[0039] Table 2

[0040]

[0041]

[0042] Application Examples 1-7

[0043] A jelly candy comprises the following components in parts by weight: 80 parts of the dietary fiber composition described in Examples 1-7, 0.9 parts of citric acid, 0.4 parts of sodium citrate, 8 parts of red date pulp, 8 parts of hawthorn pulp, 2.5 parts of berry concentrate juice, and 0.2 parts of a coating agent.

[0044] Wherein, Application Example 1 uses the dietary fiber composition described in Example 1. Application Example 2 uses the dietary fiber composition described in Example 2, and so on.

[0045] Comparative Application Examples 1-7

[0046] A jelly candy comprises the following components in parts by weight: 80 parts of the dietary fiber composition described in comparative examples 1-7, 0.9 parts of citric acid, 0.4 parts of sodium citrate, 8 parts of red date pulp, 8 parts of hawthorn pulp, 2.5 parts of berry concentrated juice, and 0.2 parts of a coating agent.

[0047] Wherein, comparative application example 1 uses the dietary fiber composition described in comparative example 1. Comparative application example 2 uses the dietary fiber composition described in comparative example 2, and so on.

[0048] Application Example 8

[0049] A jelly candy comprises the following components in parts by weight: 90 parts of the dietary fiber composition described in Example 1, 0.9 parts of citric acid, 0.4 parts of sodium citrate, 4.5 parts of hawthorn pulp, 2 parts of hawthorn concentrated juice, 2 parts of seabuckthorn concentrated juice, and 0.2 parts of a coating agent.

[0050] Performance Test-1Texture Characteristics Test

[0051] Instrumental analysis method for texture characteristics: soft candies are cast with the same cylindrical mold, and samples with smooth surface and uniform size are taken for measurement. Texture analyzer: TMS-PRO, FTC Company, USA; measurement mode TPA (test cycle number is 2 times, simulating the changes of samples during chewing), universal cylindrical probe (diameter 25.4mm), speed before, during and after the test is 30mm / min, trigger force is 0.5N, sample deformation percentage is 30%, each sample is measured in parallel 3 times, and the hardness, elasticity and chewiness of the samples are compared.

[0052] The test results are shown in Table 3 below.

[0053] Table 3

[0054]

[0055] As can be seen from the above table, the gel candies prepared in the above application examples can form a gel structure with a certain hardness, elasticity and integrity, ensuring the gel strength and acceptability of the product's taste. Comparing the data of sensory evaluation and instrumental analysis, it is found that when the hardness is between 13-17N, the softness and hardness of the candy are moderate; when the hardness is less than 13N, the candy is soft; when the hardness is greater than 17N, the texture is firm. When the chewiness is between 30-37mJ, the chewiness of the candy is more palatable and has a certain toughness; when the chewiness is greater than 37mJ, the chewing of the candy is a little laborious and sticky; when the chewiness is less than 30mJ, the texture is soft and the chewing feeling is weak. For elasticity, a certain elasticity can be felt when the elasticity is greater than 3.1mm, and there is no obvious elasticity when it is less than 3.1mm. However, given that the gel system itself is not a typical elastic texture and the existence of experimental errors, the elasticity differences between different samples are not very significant.

[0056] The use of dietary fiber compositions as texture fillers for soft candies avoids the problems caused by using a single dietary fiber filler, such as: single inulin may lead to loss of gel structure, sticky taste and poor sweetness; single polydextrose may cause the sugar solution to turn yellow, have a poor sweetness and a bitter aftertaste; single isomaltooligosaccharide or galacto-oligosaccharide, although with high transparency and smooth gel, may have a soft texture and low hardness; using only citrus fiber will be limited by the high viscosity of the solution, and high-content addition cannot be achieved.

[0057] At the same time, it can be seen from the comparative application examples that the proportion of the composition also has advantages. Comparative Application Examples 1 and 2 did not add inulin and polydextrose respectively, and the gel system may cause sticky texture, sticky teeth when chewing, and poor taste due to the lack of supporting filling; Comparative Application Example 5 uses resistant dextrin instead of inulin, which may lead to obvious foaming during the boiling process of the sugar solution, poor fluidity and easy crystallization on the surface of the finished product, which will also cause sticky teeth when chewing; Comparative Application Example 6 uses oligofructose instead of oligogalactose, which may increase the stickiness of teeth (presumably because oligofructose has poor acid and heat resistance and is easily decomposed during the boiling process); Comparative Application Examples 3, 4, and 7 do not use citrus fiber or replace it with apple fiber, and then a complete gel structure cannot be obtained.

[0058] In the composition, the dietary fibers used are all water-soluble dietary fibers, among which inulin has low hygroscopicity, and polydextrose has a high glass transition temperature, high solubility and solution properties similar to sucrose. The two are used as fillers to replace sucrose solid raw materials, which can make the texture fuller and improve the stability of the product; galacto-oligosaccharides and isomaltose are low molecular weight dietary fibers with pure sweetness, low viscosity, strong moisture retention and processing stability, which can replace syrup liquid raw materials, correct the sweetness of the formula, and assist in controlling the crystallization of the system.

[0059] Performance test-2Dietary fiber content test, stability test, adhesion test, taste test.

[0060] Test standard:

[0061] Dietary fiber content test: According to GB 5009.88-2023 National Food Safety Standard Determination of Dietary Fiber in Food, the total dietary fiber is tested to verify the dietary fiber content of the product.

[0062] Stability test: The above samples were individually packaged in aluminum foil bags and stored at room temperature (temperature: 25°C; relative humidity: 65%) and accelerated destruction conditions (temperature: 35°C; relative humidity: 75%). The samples were taken out after 90 days of storage, and the changes in their sensory properties and surface viscosity were compared to evaluate the storage stability of the product.

[0063] Surface viscosity test: refer to performance test 1-texture characteristics test, and compare the changes in surface viscosity of samples before and after storage (after the sample is pressurized and deformed, if the sample surface is sticky, it will generate a certain negative force on the probe, which can be used to evaluate the surface adhesion of the sample, and then reflect the degree of melting and stickiness of the sample).

[0064] Taste test: 20 people were randomly selected to conduct sensory test and scored according to Table 4 below.

[0065] Table 4

[0066]

[0067]

[0068] The test results are shown in Table 6.

[0069] Table 6

[0070]

[0071] It can be seen from the above table that the dietary fiber content of all samples is ≥65%, and there is no significant change in the sensory characteristics of the products after accelerated storage. As for the surface state, whether it is the sensory surface smoothness or the surface adhesion measured by the texture analyzer, the changes during storage are within an acceptable range, indicating that the product has a certain storage stability.

[0072] After adjusting or replacing part of the composition in the comparative ratio, its sensory properties and storage stability were significantly affected, and problems such as melting and sanding occurred. On the one hand, it may be because too much low molecular weight dietary fiber was added in the formula, or it was degraded into small molecular sugars during storage, resulting in strong hygroscopicity of the system and melting (Comparative Application Examples 1, 2, and 6); on the other hand, it may be because the hygroscopicity of the raw materials used is too low, resulting in the product being easy to sand and crystallize (Comparative Application Example 5); in addition, the unformed samples were not tested for storage stability (Comparative Application Examples 3, 4, and 7).

[0073] In summary, through the compound combination of inulin, polydextrose, galacto-oligosaccharide, isomaltooligosaccharide and citrus fiber, a product with good taste and chewiness can be obtained, and the excellent product characteristics can be maintained after storage.

[0074] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A dietary fiber composition, characterized in that The invention comprises the following components in parts by weight: 10-20 parts of inulin, 15-30 parts of polydextrose, 10-20 parts of galacto-oligosaccharide, 20-40 parts of isomaltooligosaccharide and 1-5 parts of citrus fiber.

2. The dietary fiber composition according to claim 1, characterized in that The invention comprises the following components in parts by weight: 15-18 parts of inulin, 20-25 parts of polydextrose, 13-15 parts of galacto-oligosaccharide, 25-35 parts of isomaltooligosaccharide and 2-4 parts of citrus fiber.

3. The dietary fiber composition according to claim 1, wherein The mass percentage of the inulin and citrus fiber in the dietary fiber composition is 20-25%.

4. The dietary fiber composition according to claim 1, characterized in that The weight ratio of inulin to citrus fiber is (5-8):

1.

5. Use of the dietary fiber composition according to any one of claims 1 to 4 in the preparation of dietary fiber products.

6. The use according to claim 5, characterized in that The dietary fiber product comprises one of jelly candy, solid beverage, compressed candy and liquid beverage.

7. A jelly candy, characterized in that: The jelly candy comprises the dietary fiber composition according to any one of claims 1 to 4.

8. The jelly candy according to claim 7, characterized in that: The jelly candy also comprises an acidity regulator, fruit and vegetable products and a coating agent.

9. The jelly candy according to claim 8, characterized in that: The acidity regulator includes at least one of citric acid, lactic acid, DL-malic acid, tartaric acid, and sodium citrate; the fruit and vegetable product includes at least one of hawthorn concentrated juice, hawthorn pulp, prune concentrated juice, celery concentrated juice, berry concentrated juice, mango pulp, sea buckthorn concentrated juice, banana pulp, elderberry concentrated juice, red date pulp, purple carrot concentrated juice, roselle concentrated juice, and monk fruit concentrated juice; and the coating agent includes at least one of coconut oil, sunflower seed oil, white oil, carnauba wax, beeswax, and paraffin.

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