Tamarindus polysaccharide yellow wine jelly suitable for people with dysphagia and preparation method of tamarindus polysaccharide yellow wine jelly

Abstract

The invention relates to tamarind polysaccharide yellow wine jellies suitable for people with dysphagia and a preparation method thereof. The tamarind polysaccharide yellow wine jellies comprise the following raw materials: tamarind polysaccharide, cane sugar, citric acid and yellow wine. Wherein the solid-liquid ratio of the tamarind polysaccharide to the yellow wine is 0.2-2.5 wt%; the solid-liquid ratio of the cane sugar to the yellow wine is 6-18wt%; the solid-liquid ratio of the citric acid to the yellow wine is 0.02 wt%-0.14 wt%. The preparation process comprises the following steps: mixing the tamarind polysaccharide, the cane sugar and the citric acid in the yellow wine, heating and stirring for a period of time, and then cooling in a mold at low temperature to form the tamarind polysaccharide yellow wine jelly. Compared with the prior art, the tamarind polysaccharide wine has the advantages that the tamarind polysaccharide and the high-quality yellow rice wine are used as the basis for the first time, a unique wine jelly form is formed through special freezing process treatment, the tamarind polysaccharide wine can be used as a beverage and a low-calorie dessert, a novel healthy diet choice is provided, and the tamarind polysaccharide wine is suitable for large-scale popularization and application. The traditional flavor and nutritional ingredients of the yellow rice wine are reserved, and meanwhile, patients with dysphagia can take and eat the yellow rice wine more easily and conveniently.

Description

Technical Field

[0001] The invention relates to the field of deep processing of food, in particular to a tamarind polysaccharide rice wine jelly suitable for people with dysphagia and a preparation method thereof. Background Art

[0002] Dysphagia refers to the weakening or lesion of swallowing-related organs such as the mouth, pharynx, and esophagus, which leads to obstruction in the swallowing or transportation of food and water from the mouth to the stomach. This not only affects the patient's food intake and nutrient absorption, but may also cause dehydration, malnutrition, aspiration pneumonia, and increase the risk of infection, which can be life-threatening in severe cases. This is especially true for elderly patients, who are prone to anxiety and depression because they cannot enjoy a normal diet, which seriously affects their physical and mental health. The causes of dysphagia are divided into intrinsic and extrinsic factors: intrinsic factors mainly involve the weakening and lesions of organs with age or due to disease; extrinsic factors are related to the texture and physical properties of food, making swallowing difficult or unsafe. Current treatment strategies include surgery, drug therapy, and food texture improvement, among which food texture improvement is considered the primary and simple treatment method.

[0003] Gel is a common food in the treatment of dysphagia. It is a semi-solid jelly-like food made from water, thickeners and sweeteners through processes such as sol, mixing and cooling. By changing the ratio of raw materials, not only can the hardness, elasticity, chewiness, smoothness, viscosity and cohesion of the gel be adjusted, but also the palatability and transparency of the colloid can be improved.

[0004] Huangjiu, as one of the traditional Chinese brewed wines, is well-loved for its rich nutritional ingredients and unique health benefits. Huangjiu is rich in sugars, organic acids, amino acids and multiple vitamins, and has multiple functions such as promoting blood circulation, beautifying the skin, promoting blood circulation and dispelling cold, promoting digestion, and replenishing qi and blood. Its low alcohol content combined with rich nutritional ingredients makes Huangjiu very beneficial to human health if consumed in moderation.

[0005] Chinese patent application CN102524613A discloses a liquor jelly and a method for making the same, wherein beef gelatin is first placed in a container, then soaked in appropriate water and heated to a paste, and then the heated beef gelatin is placed in a mixture of juice or milk and tequila and stirred, and finally the stirred mixture is placed in a refrigerator for 2 hours to obtain the liquor jelly. However, the alcohol content of the liquor jelly prepared by this method is estimated to be about 6%, and the alcohol content of the liquor jelly prepared by this method is relatively low, and the gelling agent of animal origin such as beef gelatin used is not as good as the gelling agent of plant origin in terms of heat resistance and salt resistance.

[0006] Chinese patent application CN108707522A discloses a pitaya wine jelly, which comprises adding white jelly to the filtered juice obtained by squeezing and filtering fresh pitaya to obtain pitaya jelly, and then beating, freezing, and thawing the free-flowing juice of fresh pitaya to obtain pitaya wine by fermentation, and mixing the two in a weight ratio of 1:1 to obtain pitaya wine jelly. However, this preparation method is relatively complicated and difficult to scale up production.

[0007] In summary, there is an urgent need for a food gel for swallowing training with a simple preparation process and good taste. As a nutritious food, rice wine jelly can provide a new dietary option for patients with dysphagia by improving its texture while maintaining its unique flavor and health benefits. Summary of the invention

[0008] The purpose of the present invention is to provide a tamarind polysaccharide rice wine jelly suitable for people with dysphagia and a preparation method thereof, to provide a novel way of consuming rice wine, and to be suitable for consumption by people with dysphagia.

[0009] The purpose of the present invention can be achieved by the following technical solutions:

[0010] The invention provides a tamarind polysaccharide and rice wine jelly suitable for people with dysphagia. The raw materials thereof include, by weight percentage, tamarind polysaccharide, sucrose, citric acid and rice wine; wherein the solid-liquid ratio of tamarind polysaccharide to rice wine is 0.2wt%-2.5wt%; the solid-liquid ratio of sucrose to rice wine is 6wt%-18wt%; and the solid-liquid ratio of citric acid to rice wine is 0.02wt%-0.14wt%.

[0011] More preferably, the solid-liquid ratio of the tamarind polysaccharide to the rice wine, that is, the mass ratio of the tamarind polysaccharide to the rice wine, is 0.2 wt % to 1.0 wt %.

[0012] Further preferably, the solid-liquid ratio of the tamarind polysaccharide to rice wine is 0.6wt% to 1.0wt%.

[0013] More preferably, the solid-liquid ratio of the tamarind polysaccharide to rice wine is 1.0 wt %.

[0014] Further preferably, the material-liquid ratio of sucrose to rice wine, that is, the mass ratio of sucrose to rice wine, is 10wt% to 18wt%.

[0015] Further preferably, the solid-liquid ratio of sucrose to rice wine is 10wt% to 16wt%.

[0016] More preferably, the solid-liquid ratio of sucrose to rice wine is 14 wt %.

[0017] Further preferably, the material-liquid ratio of citric acid to rice wine, that is, the mass ratio of citric acid to rice wine, is 0.06-0.14wt%.

[0018] More preferably, the material-liquid ratio of citric acid to rice wine is 0.10 wt %.

[0019] Preferably, the alcohol content of the rice wine is 12.6-20% Vol.

[0020] More preferably, the alcohol content of the rice wine is 14-20% Vol.

[0021] More preferably, the alcohol content of the rice wine is 14% Vol.

[0022] Preferably, the pH of the rice wine is between 3.5 and 4.5.

[0023] On the other hand, the present invention also provides a method for preparing the above-mentioned tamarind polysaccharide rice wine jelly suitable for people with dysphagia, comprising the following steps:

[0024] S1: preparing a tamarind polysaccharide-yellow wine mixed solution;

[0025] S2: heating and stirring the tamarind polysaccharide-yellow wine mixed solution prepared in step S1;

[0026] S3: transferring the heated tamarind polysaccharide-yellow wine mixed solution obtained in step S2 into a mold and cooling it to room temperature;

[0027] S4: refrigerate the tamarind polysaccharide-yellow wine mixed solution cooled to room temperature obtained in step S3 to obtain tamarind polysaccharide yellow wine jelly.

[0028] Preferably, in step S1, the tamarind polysaccharide-yellow wine mixed solution is prepared by dissolving the tamarind polysaccharide, sucrose and citric acid in yellow wine.

[0029] Preferably, in step S2, the heating temperature is 65-85° C., and the heating time is 20-60 min.

[0030] Preferably, in step S2, the stirring speed is 350-600 rpm, and the stirring time is 20-60 min.

[0031] Preferably, in step S3, the cooling time is 1 to 4 hours.

[0032] Preferably, in step S4, the refrigeration temperature is 0-4°C, and the refrigeration time is 8-16 hours.

[0033] Preferably, the method for preparing the tamarind polysaccharide rice wine jelly suitable for people with dysphagia comprises the following steps:

[0034] S1: dissolving tamarind polysaccharide, sucrose and citric acid in yellow wine according to the material-liquid ratio to prepare a tamarind polysaccharide-yellow wine mixed solution, wherein the alcohol content of the yellow wine is 14-20% Vol;

[0035] S2: Stir and heat the tamarind polysaccharide-yellow wine mixed solution of step S1 at a temperature of 60 to 85° C. and a rotation speed of 350 to 600 rpm for 20 to 60 minutes;

[0036] S3: pouring the heated tamarind polysaccharide-yellow wine mixed solution obtained in step S2 into a mold and cooling it to room temperature for 1 to 4 hours;

[0037] S4: placing the tamarind polysaccharide-yellow wine mixed solution cooled to room temperature obtained in step S3 into a refrigerator at 0-4° C. for 8-16 hours to obtain the tamarind polysaccharide yellow wine jelly.

[0038] Tamarind polysaccharide (TSP), a neutral polysaccharide extracted from the seed endosperm of the genus Tamarindus in the Leguminosae family, has particularly outstanding gelling properties, especially in the mechanism of gel formation under alcohol induction, showing characteristics significantly different from other colloids. The molecular structure of tamarind polysaccharide is complex and delicate, mainly composed of D-galactose, D-xylose, and D-glucose in a specific proportion, and contains a small amount of L-arabinose. This unique molecular structure gives tamarind polysaccharide excellent gelling ability. Under suitable conditions, tamarind polysaccharide can form a stable three-dimensional network structure, namely gel, through intermolecular interactions. This gel not only has good elasticity and water retention, but also exhibits excellent heat resistance, salt resistance, acid resistance and freeze-thaw stability.

[0039] In the present invention, tamarind polysaccharide can form a high-strength gel in the presence of alcohol. The mechanism of this process is mainly based on hydrogen bonding. When the tamarind polysaccharide solution is mixed with alcohol, the alcohol molecules can act as a "bridge" to promote the formation of hydrogen bonds between polysaccharide molecules, thereby accelerating the construction of the gel network. This mechanism is significantly different from the process of gel formation by other colloids. For example, the gel formation of colloids such as pectin often depends on the bridging effect of metal ions such as calcium ions, while tamarind polysaccharide can form a stable gel through alcohol induction without the participation of metal ions. In addition, tamarind polysaccharide can form a stable gel in a wide pH range. In contrast, some colloids (such as carrageenan) are easily degraded under acidic conditions, affecting the stability of the gel.

[0040] Based on the above-mentioned unique gelling properties of tamarind polysaccharide, especially the mechanism of alcohol-induced gelation, the present invention successfully developed tamarind polysaccharide rice wine jelly, which not only retains the traditional flavor and nutritional components of rice wine, but also gives the product a more stable, delicate and smooth gel texture through the addition of tamarind polysaccharide.

[0041] In the formula of the present invention, the addition of sucrose not only adds an appropriate amount of sweetness to the wine jelly, but also interacts with tamarind polysaccharides to promote the formation of a gel structure, further improving the taste and elasticity of the wine jelly. At the same time, the appropriate addition of citric acid not only adjusts the sourness of the product, but also enhances the acid resistance of tamarind polysaccharides, ensuring the stability and quality of the wine jelly under different environmental conditions. In addition, the design of the tamarind polysaccharide rice wine jelly also fully considers the nutritional needs and psychological feelings of people with dysphagia. Through scientific proportioning and careful production, the tamarind polysaccharide rice wine jelly can not only meet the nutritional intake, but also bring a pleasant eating experience, which helps to reduce the psychological burden of patients and improve the quality of life.

[0042] Compared with the prior art, the tamarind polysaccharide yellow wine jelly of the present invention has an alcohol content of more than 10% Vol, and the tamarind polysaccharide has excellent heat resistance, salt resistance, acid resistance, freezing and thawing stability, and its effect and functionality are stronger than the gelling agents of animal origin such as bovine glue used in the prior art. In addition, the preparation process of the tamarind polysaccharide yellow wine jelly of the present invention is relatively simple and is very suitable for large-scale production in factories.

[0043] Compared with the prior art, the present invention has the following beneficial effects:

[0044] (1) The present invention provides a tamarind polysaccharide rice wine jelly, which retains the traditional flavor and nutritional components of rice wine and can make it easier for patients with dysphagia to ingest and eat.

[0045] (2) The addition of tamarind polysaccharide to the tamarind polysaccharide rice wine jelly of the present invention can improve the taste of the rice wine jelly, making it more delicate and smooth. The thickening property of tamarind polysaccharide helps to form a more compact and elastic wine jelly structure, optimizes the taste experience of the rice wine jelly, and makes it more in line with the taste requirements of people with dysphagia.

[0046] (3) The tamarind polysaccharide used in the present invention has excellent gel-forming ability and strong water-retaining effect, which can effectively prevent the condensation of water in the jelly when the temperature drops, making the wine jelly smooth and easy to swallow. For people with swallowing disorders, this smooth taste can significantly reduce the resistance during swallowing and improve the swallowing experience.

[0047] (4) The tamarind polysaccharide used in the present invention has a wide range of salt and acid resistance, which enables the tamarind polysaccharide rice wine jelly to adapt to more different processing and storage conditions, and also allows other flavors of beverages to be added to the jelly formula to enrich the taste of the jelly, expand the market application scope of rice wine jelly, and meet the needs of more consumers.

[0048] (5) Compared with traditional gelling agents such as gelatin, pectin, carrageenan and konjac gum, the tamarind polysaccharide rice wine jelly of the present invention has excellent performance in elasticity, cohesion and chewiness, and has moderate hardness and gel strength, so that it is not easy to collapse and damage during storage and transportation, and has a good taste.

[0049] (6) The tamarind polysaccharide rice wine jelly of the present invention has an alcohol content of more than 10% Vol and has a good flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 This is the modulus change curve of tamarind polysaccharide rice wine jelly with the addition of TSP;

[0051] Figure 2 This is a curve diagram of the modulus change of tamarind polysaccharide rice wine jelly with the addition of sucrose;

[0052] Figure 3 This is a curve diagram of the modulus change of tamarind polysaccharide rice wine jelly with the addition of citric acid;

[0053] Figure 4 This is a curve diagram of the modulus variation of tamarind polysaccharide rice wine jelly with the alcohol content of rice wine;

[0054] Figure 5 This is the texture characteristics and sensory evaluation diagram of tamarind polysaccharide rice wine jelly (in the figure, A is the amount of TSP added, B is the alcohol content of rice wine, C is the amount of sucrose added, and D is the amount of citric acid added);

[0055] Figure 6 This is the fluidity test result diagram of TSP-ethanol mixed system;

[0056] Figure 7 This is the result diagram of the effect of pH of TSP-ethanol mixed system on gel strength;

[0057] Figure 8 This is the result diagram of the effect of heating time on gel strength of TSP-ethanol mixed system;

[0058] Fig. 9 This is the result graph of the effect of heating temperature on gel strength of TSP-ethanol mixed system. DETAILED DESCRIPTION

[0059] The present invention is described in detail below in conjunction with the accompanying drawings and specific embodiments. This embodiment is implemented based on the technical solution of the present invention, and provides a detailed implementation method and specific operation process, but the protection scope of the present invention is not limited to the following embodiments.

[0060] Unless otherwise specified, the reagents, methods, instruments and equipment used in the present invention are conventional reagents, methods, instruments and equipment in the art. Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0061] The tamarind polysaccharide used in the following examples and comparative examples was purchased from Yunnan Maoduoli Group Food Co., Ltd., and the special semi-dry rice wine was Shikumen No. 1 Shanghai Laojiu (blue brand), which was purchased from Shanghai Shikumen Brewing Co., Ltd.

[0062] Example 1-1

[0063] Step (1), 0.5% (w / w) tamarind polysaccharide (TSP), 14% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow wine with an alcohol content of 14% Vol to prepare a tamarind polysaccharide-yellow wine mixed solution;

[0064] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0065] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0066] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0067] Example 1-2

[0068] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 1.0% (w / w).

[0069] Examples 1-3

[0070] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 1.5% (w / w).

[0071] Examples 1-4

[0072] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 2.0% (w / w).

[0073] Examples 1-5

[0074] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 2.5% (w / w).

[0075] Comparative Example 1-1

[0076] Step (1), 0.5% (w / w) gelatin, 14% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow wine with an alcohol content of 14% Vol to prepare a gelatin-yellow wine mixed solution;

[0077] Step (2), heating and stirring the gelatin-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0078] Step (3), pouring the gelatin-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0079] Step (4), placing the solution of step (3) in a 4°C refrigerator for 12 hours to obtain gelatin rice wine jelly.

[0080] Comparative Example 1-2

[0081] The preparation process is the same as that of Comparative Example 1-1, except that the solid-liquid ratio of gelatin is 1.0% (w / w).

[0082] Comparative Examples 1-3

[0083] The preparation process is the same as that of Comparative Example 1-1, except that the solid-liquid ratio of gelatin is 1.5% (w / w).

[0084] Comparative Examples 1-3

[0085] The preparation process is the same as that of Comparative Example 1-3, except that the solid-liquid ratio of gelatin is 2.0% (w / w).

[0086] Comparative Examples 1-4

[0087] The preparation process is the same as that of Comparative Example 1-1, except that the solid-liquid ratio of gelatin is 2.5% (w / w).

[0088] Comparative Example 2-1

[0089] Step (1), 0.5% (w / w) pectin, 14% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow wine with an alcohol content of 14% Vol to prepare a pectin-yellow wine mixed solution;

[0090] Step (2), heating and stirring the pectin-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0091] Step (3), pouring the pectin-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0092] Step (4), placing the solution of step (3) in a 4°C refrigerator for 12 hours to obtain pectin rice wine jelly.

[0093] Comparative Example 2-2

[0094] The preparation process is the same as that of Comparative Example 2-1, except that the solid-liquid ratio of pectin is 1.0% (w / w).

[0095] Comparative Examples 2-3

[0096] The preparation process is the same as that of Comparative Example 2-1, except that the solid-liquid ratio of pectin is 1.5% (w / w).

[0097] Comparative Examples 2-4

[0098] The preparation process is the same as that of Comparative Example 2-1, except that the solid-liquid ratio of pectin is 2.0% (w / w).

[0099] Comparative Examples 2-5

[0100] The preparation process is the same as that of Comparative Example 2-1, except that the solid-liquid ratio of pectin is 2.5% (w / w).

[0101] Comparative Example 3-1

[0102] Step (1), 0.5% (w / w) carrageenan, 14% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow wine with an alcohol content of 14% Vol to prepare a carrageenan-yellow wine mixed solution;

[0103] Step (2), heating and stirring the carrageenan-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0104] Step (3), pouring the carrageenan-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0105] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain carrageenan rice wine jelly.

[0106] Comparative Example 3-2

[0107] The preparation process is the same as that of Comparative Example 3-1, except that the solid-liquid ratio of carrageenan is 1.0% (w / w).

[0108] Comparative Example 3-3

[0109] The preparation process is the same as that of Comparative Example 3-1, except that the solid-liquid ratio of carrageenan is 1.5% (w / w).

[0110] Comparative Examples 3-4

[0111] The preparation process is the same as that of Comparative Example 3-1, except that the solid-liquid ratio of carrageenan is 2.0% (w / w).

[0112] Comparative Examples 3-5

[0113] The preparation process is the same as that of Comparative Example 3-1, except that the solid-liquid ratio of carrageenan is 2.5% (w / w).

[0114] Comparative Example 4-1

[0115] Step (1), 0.5% (w / w) konjac gum, 14% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow wine with an alcohol content of 14% Vol to prepare a konjac gum-yellow wine mixed solution;

[0116] Step (2), heating and stirring the konjac gum-yellow wine mixed solution of step (1) at 70° C., 500 rpm for 30 min;

[0117] Step (3), pouring the konjac glucomannan-yellow wine mixed solution obtained in step (2) into a mold and cooling to room temperature;

[0118] Step (4), placing the solution of step (3) in a 4° C. refrigerator and refrigerating for 12 h to obtain konjac gum rice wine jelly.

[0119] Comparative Example 4-2

[0120] The preparation process is the same as that of Comparative Example 4-1, except that the solid-liquid ratio of konjac gum is 1.0% (w / w).

[0121] Comparative Example 4-3

[0122] The preparation process is the same as that of Comparative Example 4-1, except that the solid-liquid ratio of konjac gum is 1.5% (w / w).

[0123] Comparative Example 4-4

[0124] The preparation process is the same as that of Comparative Example 4-1, except that the solid-liquid ratio of konjac gum is 2.0% (w / w).

[0125] Comparative Examples 4-5

[0126] The preparation process is the same as that of Comparative Example 4-1, except that the solid-liquid ratio of konjac gum is 2.5% (w / w).

[0127] Table 1 The composition ratios of the examples and comparative examples in the IDDSI flow test

[0128]

[0129]

[0130] The gel properties of the above Examples 1-1 to 1-5 and Comparative Examples 1-1 to 4-5 were evaluated.

[0131] 1. Comparison of texture characteristics of rice wine jelly prepared with different gelling agents

[0132] The texture of rice wine jelly formed by different gelling agents was measured using a TA texture analyzer. The results are shown in Table 2. The experiment used gelatin, pectin, carrageenan, and konjac gum, four commonly used gelling agents in food, to compare with tamarind polysaccharide. The high strength and hardness of gelatin and pectin make them ideal choices for stable structure foods such as pudding and wine jelly, but their cohesion and chewiness are poor, making it difficult to provide a good eating experience for people with dysphagia, and there is even a risk of suffocation. Although carrageenan has excellent gel strength and hardness, it is accompanied by lower elasticity and cohesion. While pursuing high structural stability, wine jelly needs to consider the impact on taste. Konjac gum has moderate gel strength and hardness, but is characterized by extremely high chewiness, which adds a unique taste level to food and is suitable for use in foods that require a certain chewing feel and stability. Tamarind polysaccharide excels in elasticity and chewiness. Although its gel strength and hardness are relatively low, this property makes it popular in foods that pursue a soft taste and a good chewing experience. This makes tamarind polysaccharide ahead of other commonly used gelling agents in the application of rice wine jelly.

[0133] Table 2 Texture characteristics of rice wine jelly formed by different gelling agents

[0134]

[0135] 2. IDDSI flow test of rice wine jelly prepared with different gelling agents

[0136] The international Dysphagia Diet Standardization Initiative (IDDSI) aims to establish standardized professional terms and standard definitions worldwide to accurately describe food textures and drink consistency for patients with dysphagia at all levels, in different cultures, and at all ages. Drinks can be divided into five levels according to their consistency, from thin (level 0) to very thick (level 4). The method for evaluating these levels is called the IDDSI flow test, which uses a 10mL piston syringe for testing. During the test, first ensure that the syringe is sealed and there are no bubbles, pour the drink to the 10mL mark, and record the amount of drink remaining in the syringe after 10 seconds. The remaining amount determines the level of the drink: less than 1mL is level 0, 1-4mL is level 1, 4-8mL is level 2, 8-10mL is level 3, and if there is almost no liquid dripping, it is level 4. Among them, level 0 is the thinnest liquid, such as water, which is a level 0 liquid. If it is drunk directly by a person with dysphagia, it will cause coughing and choking, accompanied by the risk of aspiration. Therefore, level 1 is considered to be the lowest level acceptable to people with dysphagia. According to the results in Table 3, the rice wine jelly formed by all gelling agents is at levels 1 to 4, among which the level of the rice wine jelly formed by tamarind polysaccharide is higher than that of other gelling agents at the same concentration, indicating that the rice wine jelly formed by tamarind polysaccharide is suitable for people with dysphagia.

[0137] Table 3 IDDSI flow test of rice wine jelly formed by different gelling agents

[0138]

[0139]

[0140] 3. Alcohol content test of rice wine jelly made with different gelling agents

[0141] The distillation method is mainly to detect the alcohol content of the dried rice wine jelly by evaporating and condensing the alcohol from the sample, and then using an alcohol meter to measure the alcohol content of the collected distillate. This method can effectively distinguish the alcohol concentration in the rice wine jelly prepared by different gelling agents, and help evaluate the effects of different gelling agents on the volatility of alcohol. The results in Table 4 show that except for konjac gum, the alcohol content of the rice wine jelly prepared by the other four gelling agents can be maintained above 10% Vol, and the rice wine jelly prepared by tamarind polysaccharide can keep the rice wine alcohol from being lost during the preparation process to the greatest extent.

[0142] Table 3 Alcohol content of rice wine jelly formed by different gelling agents

[0143]

[0144] Examples 1-6

[0145] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 0.6% (w / w).

[0146] Examples 1-7

[0147] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 0.7% (w / w).

[0148] Examples 1-8

[0149] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 0.8% (w / w).

[0150] Examples 1-9

[0151] The preparation process is the same as that of Example 1-1, except that the solid-liquid ratio of TSP is 0.9% (w / w).

[0152] Example 2-1

[0153] Step (1), 1.0% (w / w) tamarind polysaccharide (TSP), 14% (w / w) sucrose and 0.06% (w / w) citric acid are dissolved in a special type semi-dry yellow rice wine with an alcohol content of 14% Vol to prepare a tamarind polysaccharide-yellow rice wine mixed solution;

[0154] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0155] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0156] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0157] Example 2-2

[0158] The preparation process is the same as that of Example 2-1, except that the solid-liquid ratio of citric acid is 0.08% (w / w).

[0159] Example 2-3

[0160] The preparation process is the same as that of Example 2-1, except that the solid-liquid ratio of citric acid is 0.12% (w / w).

[0161] Embodiment 2-4

[0162] The preparation process is the same as that of Example 2-1, except that the solid-liquid ratio of citric acid is 0.14% (w / w).

[0163] Example 3-1

[0164] Step (1), 1.0% (w / w) tamarind polysaccharide (TSP), 10% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow rice wine with an alcohol content of 14% Vol to prepare a tamarind polysaccharide-yellow rice wine mixed solution;

[0165] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0166] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0167] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0168] Example 3-2

[0169] The preparation process is the same as that of Example 3-1, except that the solid-liquid ratio of sucrose is 12% (w / w).

[0170] Example 3-3

[0171] The preparation process is the same as that of Example 3-1, except that the solid-liquid ratio of sucrose is 16% (w / w).

[0172] Embodiment 3-4

[0173] The preparation process is the same as that of Example 3-1, except that the solid-liquid ratio of sucrose is 18% (w / w).

[0174] Example 4-1

[0175] Step (1), 1.0% (w / w) tamarind polysaccharide (TSP), 14% (w / w) sucrose and 0.14% (w / w) citric acid are dissolved in special semi-dry yellow wine with an alcohol content of 12.6% Vol to prepare a tamarind polysaccharide-yellow wine mixed solution, wherein the special semi-dry yellow wine with an alcohol content of 12.6% Vol is obtained by compounding the special semi-dry yellow wine with an alcohol content of 14% Vol and water in a mass ratio of 9:1;

[0176] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0177] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0178] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0179] Example 4-2

[0180] The preparation process is the same as that of Example 4-1, except that the alcohol content of the rice wine used is 20% Vol.

[0181] Comparative Example 5-1

[0182] The preparation process is the same as that of Example 4-1, except that the alcohol content of the rice wine is 11.2% Vol, wherein the rice wine with an alcohol content of 11.2% Vol is obtained by compounding a special semi-dry rice wine with an alcohol content of 14% Vol and water in a mass ratio of 8:2.

[0183] Comparative Example 5-2

[0184] The preparation process is the same as that of Example 4-1, except that the alcohol content of the rice wine is 9.8% Vol, wherein the rice wine with an alcohol content of 9.8% Vol is obtained by compounding a special type semi-dry rice wine with an alcohol content of 14% Vol and water in a mass ratio of 7:3.

[0185] Comparative Example 5-3

[0186] The preparation process is the same as that of Example 4-1, except that the alcohol content of the rice wine is 8.4% Vol, wherein the rice wine with an alcohol content of 8.4% Vol is obtained by compounding a special type semi-dry rice wine with an alcohol content of 14% Vol and water in a mass ratio of 6:4.

[0187] Table 5 Rheological properties, sensory evaluation, and 15-day average liquid-dehydration shrinkage ratio of each example and comparative example

[0188]

[0189]

[0190] The gel properties of the tamarind polysaccharide rice wine jelly prepared in the above Examples 1-6 to 4-1 and Comparative Examples 5-1 to 5-3 were evaluated.

[0191] 1. Rheological properties of tamarind polysaccharide rice wine jelly

[0192] The TA company DHR-3 rotational rheometer was used to perform dynamic frequency scanning on tamarind polysaccharide rice wine jelly. The results are as follows: Figures 1 to 4As shown. In the linear viscoelastic region, the storage modulus G′ of most wine jelly samples is greater than the loss modulus G″, showing viscoelastic solid properties dominated by elasticity, and the addition amount of the four raw materials has different degrees of influence on the modulus. The increase in the amount of citric acid added will increase the modulus of the wine jelly. When the alcohol concentration of rice wine is 14% Vol, the greater the amount of TSP added, the higher the modulus of the wine jelly, and the change is more significant. When the TSP concentration is 1% (w / w), the loss modulus of samples with an alcohol concentration of rice wine below 11.2% Vol is greater than the storage modulus, and shows a strong frequency dependence, indicating that it is difficult to form wine jelly within this concentration range. Sucrose, as a raw material for improving the flavor of wine jelly, does not have a significant effect on the modulus of the wine jelly.

[0193] 2. Texture characteristics and sensory evaluation test of tamarind polysaccharide rice wine jelly

[0194] The texture of tamarind polysaccharide rice wine jelly was measured using a TA texture analyzer, and the appearance, aroma, taste and other aspects of the sample were evaluated. The scoring criteria are shown in Table 6. The texture characteristics and sensory evaluation test results are shown in Table 6. Figure 5 As shown. Hardness can reflect the strength of wine jelly, elasticity is the main indicator for evaluating the performance of jelly and wine jelly products, and cohesion and chewiness can partially reflect the cohesion state of the internal structure of wine jelly and the level of sensory evaluation. The radar chart composed of these four texture indicators and sensory evaluation results shows that the volunteers participating in the test generally believe that increasing the amount of TSP and rice wine added will optimize the appearance and taste of the wine jelly. The optimal TSP addition amount is 0.2-1.0% (w / w), and the alcohol concentration of rice wine is above 11.2% Vol. The addition amount of sucrose and citric acid should be controlled within a reasonable range to maintain the best flavor of the wine jelly.

[0195] Table 6. Sensory evaluation scoring criteria for tamarind polysaccharide rice wine jelly

[0196]

[0197] 3. Dehydration shrinkage rate of tamarind polysaccharide rice wine jelly

[0198] When forming a gel, the wine jelly product will produce a phenomenon of dehydration and shrinkage, also known as water precipitation. The discharged liquid is not pure water but a solution of a certain concentration. The loss of solution in the wine jelly is the loss of the wine used in the preparation. The dehydration and shrinkage phenomenon not only affects the appearance of the wine jelly, but also easily causes changes in product quality. The average dehydration shrinkage rate of each wine jelly sample within 15 days is shown in Table 7. As shown in the table, except for the case where a relatively stable wine jelly is not formed when the alcohol content of the rice wine is low, the dehydration shrinkage rates of other samples are at a low level, indicating that the addition of tamarind polysaccharide can maintain the stability of the wine jelly and the unique flavor of the product for a long time, and extend the shelf life of the wine jelly.

[0199] Table 7 Average dehydration shrinkage of tamarind polysaccharide rice wine jelly in 15 days

[0200]

[0201]

[0202] Example 5

[0203] Step (1), 0.8% (w / w) tamarind polysaccharide (TSP), 10% (w / w) sucrose and 0.14% (w / w) citric acid are dissolved in a special type semi-dry yellow rice wine with an alcohol content of 14% Vol to prepare a tamarind polysaccharide-yellow rice wine mixed solution;

[0204] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0205] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0206] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0207] Example 6

[0208] Step (1), 1.0% (w / w) tamarind polysaccharide (TSP), 12% (w / w) sucrose and 0.10% (w / w) citric acid are dissolved in a special type semi-dry yellow rice wine with an alcohol content of 20% Vol to prepare a tamarind polysaccharide-yellow rice wine mixed solution;

[0209] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0210] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0211] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0212] Example 7

[0213] Step (1), 0.6% (w / w) tamarind polysaccharide (TSP), 14% (w / w) sucrose and 0.08% (w / w) citric acid are dissolved in a special type semi-dry yellow rice wine with an alcohol content of 16% Vol to prepare a tamarind polysaccharide-yellow rice wine mixed solution;

[0214] Step (2), heating and stirring the tamarind polysaccharide-yellow wine mixed solution of step (1) at 70° C. and 500 rpm for 30 min;

[0215] Step (3), pouring the tamarind polysaccharide-yellow wine mixed solution obtained in step (2) into a mold and cooling it to room temperature;

[0216] Step (4), placing the solution of step (3) in a 4° C. refrigerator for 12 hours to obtain tamarind polysaccharide rice wine jelly.

[0217] Investigation of the reaction mechanism between TSP and ethanol in the tamarind polysaccharide rice wine jelly prepared by the present invention:

[0218] 1. Fluidity test of tamarind polysaccharide-ethanol gel

[0219] Invert the sample in the sample bottle for 1 minute and observe the gel state. If the gel has sufficient strength and stability, it will be able to maintain its original shape and will not deform or collapse. If the gel is not strong enough or has poor stability, it may deform, flow or collapse. Figure 6 As shown in the figure, 0.1% TSP (w / w) concentration cannot form a gel, but forms a solution or a precipitate. 0.2% to 0.4% (w / w) TSP concentration will form a gel in the range of 15% to 30% (v / v) ethanol concentration. The TSP-ethanol system with a TSP concentration of 0.5% to 1.0% (w / w) is widely formed in the range of 15% to 35% (v / v) ethanol concentration. It is worth noting that ethanol concentrations above 40% (v / v) will cause the polysaccharide to be precipitated by alcohol.

[0220] 2. Gel strength of tamarind polysaccharide rice wine jelly under different pH environments

[0221] In the food industry, the pH values ​​of various foods are mainly concentrated in the range of 2-10. For the TSP-ethanol mixed system, the solution environment with a lower pH value may be more suitable for the application of gel. Figure 7 As shown in the figure, the gel strength of the TSP-ethanol mixed system is significantly improved in an acidic environment. The pH of some common alcoholic beverages, such as rice wine, is between 3.5 and 4.5. The gel strength of the TSP-ethanol system within these pH ranges is relatively good, which proves that the TSP-ethanol mixed system is capable of being used in an alcoholic environment.

[0222] 3. Determination of heating temperature and time of tamarind polysaccharide rice wine jelly

[0223] 0.1 g of TSP powder was mixed with 10 ml of 15% (v / v) ethanol solution and stirred in a 70°C constant temperature water bath for 20 min, 30 min, 40 min, 50 min, and 60 min. The same samples were then prepared and stirred in a constant temperature water bath at 65°C, 70°C, 75°C, 80°C, and 85°C. All samples were taken out and slightly cooled and stirred for a while. The container containing the mixed system was quickly sealed with plastic wrap and refrigerated at 4°C for 12 h. The gel strength of all samples was measured using a TA texture analyzer. The results are shown in the figure. Figure 8-9 As shown, the TSP-ethanol mixed system can form gel extensively in the range of 65-85°C, and gel begins to form when the heating time reaches more than 20 minutes.

[0224] The present invention provides a method for preparing tamarind polysaccharide rice wine jelly, which uses tamarind polysaccharide as a thickener, mixes it with sucrose and citric acid in rice wine under heating conditions, and then cools it in a mold at low temperature to form tamarind polysaccharide rice wine jelly. The present invention is the first to form a unique jelly form at low temperature based on tamarind polysaccharide and high-quality rice wine, which can be used as a beverage or a low-calorie dessert, providing a new healthy diet option.

[0225] According to the present invention, a method for preparing tamarind polysaccharide yellow wine jelly is provided. The method of the present invention is to dissolve tamarind polysaccharide with a solid-liquid ratio of 0.2% to 2.5% (w / w), 6% to 18% (w / w) sucrose and 0.02% to 0.14% (w / w) citric acid in yellow wine with an alcohol content of 12.6 to 20% Vol to obtain a tamarind polysaccharide-yellow wine mixed solution, first heat and stir at 65 to 85°C for 20 to 60 minutes, then pour the mixed solution into a mold, cool to room temperature, and put it in a 4°C refrigerator for 12 hours to obtain the tamarind polysaccharide yellow wine jelly. The production process of the present invention is simple, the technical conditions are low, and the production cost is reduced. At the same time, the obtained wine jelly has strong stability, and its shape and taste can be maintained even during long-term storage, which significantly improves the market competitiveness of the product. The tamarind polysaccharide rice wine jelly retains the trace elements and amino acids in the rice wine, maintains the natural flavor of the rice wine, provides a novel way to consume rice wine, and is suitable for people with dysphagia. It can be considered to be a simple and stable tamarind polysaccharide rice wine jelly preparation technology suitable for people with dysphagia.

[0226] The above description of the embodiments is to facilitate the understanding and use of the invention by those skilled in the art. It is obvious that those skilled in the art can easily make various modifications to these embodiments and apply the general principles described herein to other embodiments without creative work. Therefore, the present invention is not limited to the above embodiments, and improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the present invention should be within the scope of protection of the present invention.

Claims

1. A tamarind polysaccharide rice wine jelly suitable for people with dysphagia, characterized in that: The raw materials include tamarind polysaccharide, sucrose, citric acid and rice wine; wherein the solid-liquid ratio of tamarind polysaccharide to rice wine is 0.2wt%-2.5wt%; the solid-liquid ratio of sucrose to rice wine is 6wt%-18wt%; and the solid-liquid ratio of citric acid to rice wine is 0.02wt%-0.14wt%.

2. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 1, characterized in that: The alcohol content of the rice wine is 12.6-20% Vol.

3. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 1, characterized in that: The pH of the rice wine is between 3.5 and 4.

5.

4. A method for preparing tamarind polysaccharide rice wine jelly suitable for people with dysphagia as claimed in any one of claims 1 to 3, characterized in that: The following steps are involved: S1: preparing a tamarind polysaccharide-yellow wine mixed solution; S2: heating and stirring the tamarind polysaccharide-yellow wine mixed solution prepared in step S1; S3: transferring the heated tamarind polysaccharide-yellow wine mixed solution obtained in step S2 into a mold and cooling it to room temperature; S4: refrigerate the tamarind polysaccharide-yellow wine mixed solution cooled to room temperature obtained in step S3 to obtain tamarind polysaccharide yellow wine jelly.

5. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 4, characterized in that: In step S1, the tamarind polysaccharide-yellow wine mixed solution is prepared by dissolving the tamarind polysaccharide, sucrose and citric acid in yellow wine.

6. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 4, characterized in that: In step S2, the heating temperature is 65-85°C, and the heating time is 20-60 minutes.

7. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 6, characterized in that: In step S2, the stirring speed is 350-600 rpm, and the stirring time is 20-60 min.

8. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 4, characterized in that: In step S3, the cooling time is 1 to 4 hours.

9. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 4, characterized in that: In step S4, the refrigeration temperature is 0 to 4° C., and the refrigeration time is 8 to 16 hours.

10. The tamarind polysaccharide rice wine jelly suitable for people with dysphagia according to claim 4, characterized in that: The following steps are involved: S1: dissolving tamarind polysaccharide, sucrose and citric acid in yellow wine according to the material-liquid ratio to prepare a tamarind polysaccharide-yellow wine mixed solution, wherein the alcohol content of the yellow wine is 14-20% Vol; S2: Stir and heat the tamarind polysaccharide-yellow wine mixed solution of step S1 at a temperature of 60 to 85° C. and a rotation speed of 350 to 600 rpm for 20 to 60 minutes; S3: pouring the heated tamarind polysaccharide-yellow wine mixed solution obtained in step S2 into a mold and cooling it to room temperature for 1 to 4 hours; S4: placing the tamarind polysaccharide-yellow wine mixed solution cooled to room temperature obtained in step S3 into a refrigerator at 0-4° C. for 8-16 hours to obtain the tamarind polysaccharide yellow wine jelly.

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