Gel product

Abstract

The invention provides a gel product which comprises a gel agent and zymosan, and the zymosan is selected from yeast beta-glucan. The gel product provided by the invention comprises the yeast beta-glucan, so that the chewiness, the elasticity and the hardness of the soft sweet product can be remarkably improved, the viscosity is reduced, the texture property of the soft sweet is improved, and the mouth feel is improved; meanwhile, the structural stability of jelly products can be improved, the jelly products are not prone to being dispersed and broken under the action of external force, the adhesiveness is reduced, and the texture and taste are improved. The yeast beta-glucan is added into the gel product, so that nutrient substances in the product can be enriched, and zymosan has the effect of improving body immunity and has a good prevention effect on upper respiratory tract infection. The preparation method has the advantages of simple operation, no special requirement, no influence on flavor, and high application value.

Description

Technical Field

[0001] The invention belongs to the technical field of gel, and in particular relates to a gel product. Background Art

[0002] With consumers' increasing focus on health, gummy candies, a product that combines the delicious flavor of traditional candies with specific health benefits, are becoming increasingly popular. Gummy candies, essentially gelled candies, are a popular new nutritional supplement. They can be considered a gel of a sugar solution, and the formation of the gel depends on the hydration of the gelling agent. Currently, gelling agents for gummy candies on the market primarily include gelatin, pectin, modified starch, carrageenan, and agar. These gelling agents form a stable network structure through various intermolecular forces (such as hydrogen bonds and electrostatic interactions), exerting a gelling effect within the gummy candy and imparting its unique texture and mouthfeel. Furthermore, the use of composite gelling agents, such as gelatin and agar, or gelatin and pectin, can improve the texture and stability of gummy candies.

[0003] Jelly is a jelly food made primarily from water, sugar, or starch sugar, supplemented with food additives such as gelling agents. It undergoes a series of processes, including dissolution, blending, filling, sterilization, and cooling. Its composition shares many similarities with soft candy. The gelling agent used in jelly is primarily gelatin, often compounded with gelatin, carrageenan, agar, and other gelling agents to form jelly powder. Jelly's soft texture and high water content make it ideal for children, requiring minimal chewing skills and resulting in a smooth mouthfeel. However, due to its high water content and soft texture, jelly storage must be protected from crushing and water loss caused by squeezing and vibration. Therefore, jelly is often packaged in plastic containers to maintain its shape. Besides jelly, gelling agents are also used in a variety of liquid foods. For example, popular liquid foods and beverages such as fruit and vegetable juices in recent years have all used gelling agents such as xanthan gum, pectin, and gellan gum to thicken and maintain a uniform suspension of proteins, fat droplets, and fruit and vegetable fibers, enhancing both taste and appearance.

[0004] Gelatin is a polymer of high-molecular-weight polypeptides derived from collagen found in animal skin, bones, cartilage, ligaments, and fascia, after purification and primary hydrolysis. Low-concentration gelatin has low viscosity, and the gelling temperature and melting point are also low, making it unsuitable for gelling at room temperature. Therefore, the gelatin concentration must be increased for successful gelling. Gelatin products are elastic and tough, making them commonly used in the preparation of soft candies. However, they are difficult to chew and are not suitable for children whose chewing ability has not yet fully developed, or for the elderly whose chewing ability is beginning to decline. Furthermore, the thermal and mechanical stability of the gelatin gel structure is low, making the resulting products unsuitable for storage at high temperatures.

[0005] Pectin is a natural soluble dietary fiber extracted from plants that enhances gastrointestinal motility and promotes nutrient absorption. Pectin products have a smooth taste and soft texture, but they lack elasticity and toughness. Furthermore, ensuring smooth production requires a variety of controlled process conditions, including high pH and solids content.

[0006] Modified starch is produced by introducing new functional groups or changing the size of starch molecules through physical, chemical, or enzymatic treatments, thereby improving starch properties and expanding its application range. However, to prevent the aging and retrogradation of modified starch, specific additives, such as glyceryl monostearate, are added during the production process to slow down the aging and retrogradation of modified starch.

[0007] To ensure the gelling properties of their products, most current products use a combination of at least two or more gelling agents to compensate for the shortcomings of each individual gelling agent and enhance the gel's strength and structural properties. However, the molecular structures and physicochemical properties of different gelling agents vary significantly, making the preparation of gel-type products, its influencing factors, and process conditions very complex, and requiring high dosages. Furthermore, the use of compounded gelling agents introduces more food additives, which runs counter to the "natural and healthy" development trend in the healthcare industry and does not meet consumer demand for clean-label products.

[0008] Therefore, providing a gel product with fewer types of gelling agents and good texture becomes a problem to be solved. Summary of the Invention

[0009] In view of this, the technical problem to be solved by the present invention is to provide a gel product, in which the gel product provided by the present invention has fewer types of gelling agents and has good texture.

[0010] The present invention provides a gel product comprising a gelling agent and yeast polysaccharide. The yeast polysaccharide is selected from yeast beta-glucan, and the addition amount of the yeast beta-glucan in the gel product is 0.5% to 20%.

[0011] Preferably, the yeast β-glucan is added in an amount of 0.5% to 5% in the gel product.

[0012] Preferably, the gelling agent is selected from one of pectin, gelatin, carrageenan, agar, modified starch, xanthan gum, guar gum, locust bean gum and gellan gum.

[0013] Preferably, the mass ratio of the gelling agent to yeast polysaccharide is 1-20:1-2.

[0014] Preferably, the gel product is selected from jelly, pudding, soft candy, gel drink or aspic.

[0015] Preferably, the gel product is selected from jelly, and the jelly comprises the following raw materials in parts by weight:

[0016] 0.5-1.0 parts by mass of a gelling agent;

[0017] 0.1-10 parts by weight of yeast polysaccharide;

[0018] 5-30 parts by weight of sweetener;

[0019] 50-90 parts by mass of water;

[0020] 0.1~1 parts by mass of acidulant.

[0021] Preferably, the gel product is selected from jelly candies, and the jelly candies include the following raw materials in parts by weight:

[0022] 1 to 30 parts by mass of a gelling agent;

[0023] 0.1-20 parts by weight of yeast polysaccharide;

[0024] 50-95 parts by weight of a sweetener;

[0025] 5-20 parts by mass of water;

[0026] 0.1~2 parts by mass of acidulant.

[0027] Preferably, the sweetener is selected from maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose syrup, trehalose, glucose, mogroside, sucralose, and steviol glycoside.

[0028] Preferably, the acidulant is selected from citric acid and DL-malic acid.

[0029] Preferably, it also includes fruit and vegetable juice, fruit and vegetable powder, dairy products, vitamins, minerals, lutein esters, (3R, 3'R)-dihydroxy-β-carotene, (3R, 3'S)-dihydroxy-β-carotene, DHA algae oil, yeast protein, zinc-rich edible yeast powder, yeast extract, glutathione yeast powder, phosphatidylserine, probiotics, prebiotics, and postbiotics.

[0030] Compared with the prior art, the present invention provides a gel product comprising a gelling agent and yeast polysaccharide, wherein the yeast polysaccharide is selected from yeast β-glucan. The gel product provided by the present invention includes yeast β-glucan, which can significantly improve the chewiness, elasticity and hardness of soft candy products, reduce viscosity, improve the texture characteristics of soft candy, and enhance the taste; it can also improve the structural stability of jelly products, making them less likely to disperse and break due to external forces, reduce adhesion, and improve texture and taste. Adding yeast β-glucan to gel products can also enrich the nutrients in the products. Yeast polysaccharide has the effect of improving the body's immunity and has a good preventive effect on upper respiratory tract infections. The preparation method is simple to operate, has no special requirements, does not affect the flavor, and has high application value. DETAILED DESCRIPTION

[0031] The present invention provides a gel product comprising a gelling agent and yeast polysaccharide. The yeast polysaccharide is selected from yeast beta-glucan, and the addition amount of the yeast beta-glucan in the gel product is 0.5% to 20%.

[0032] In the present invention, the gelling agent is selected from one of pectin, gelatin, carrageenan, agar, modified starch, xanthan gum, guar gum, locust bean gum and gellan gum.

[0033] The present invention can achieve the effect of using multiple gelling agents in combination by using only one gelling agent in combination with yeast polysaccharide. While reducing the number of gelling agents added in the formula, the amount of gelling agent used can also be reduced, thereby playing the role of cleaning the label and reducing the amount of additives used.

[0034] In the present invention, the yeast polysaccharide is selected from yeast β-glucan. Yeast β-glucan is a polysaccharide widely used in the food industry, which is mainly derived from yeast cell walls. The solubility and emulsification of yeast polysaccharide are important characteristics of yeast polysaccharide as a gelling agent, and yeast polysaccharide has a variety of biological activities, such as lowering blood sugar and lipids, immunomodulation, and anti-oxidation. Yeast β-glucan exists in the inner layer of the yeast cell wall. It is a high-molecular-weight polysaccharide with β-1,3-D-glucan as the main chain and β-1,6-D-glucan as the side chain.

[0035] Compared with composite gelling agents used to improve the gel properties of products, the present invention adopts yeast β-glucan which is widely present in nature. Yeast β-glucan has glucose linked by β-1,3 glycosidic bonds as the main chain, and has a more open spatial structure. It can be interwoven and interspersed in the gel network structure of the gelling agent, playing a role in synergistically enhancing the structural stability. It can also be used as a nutrient to enhance the functionality of the product, and has broad application prospects.

[0036] In the present invention, the mass ratio of the gelling agent to yeast polysaccharide is 1-20:1-2, and can be 20:1, 10:1, 5:1, 4.9:1, 2.45:1, 2:1, 1.225:1, 1:1, 1:2, 0.6125:1, or any value between 1-20:1-2.

[0037] In the present invention, the amount of yeast β-glucan added to the gel product is 0.5% to 20%, and can be 0.5%, 0.6%, 0.9%, 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, 6%, 7%, 8%, 9%, 10%, 11%, 12%, 13%, 14%, 15%, 16%, 17%, 18%, 19%, 20%, or any value between 0.5% and 20%. Preferably, the amount of yeast β-glucan added to the gel product is 0.5% to 5%.

[0038] In the present invention, unless otherwise specified, all percentages are by mass.

[0039] In the present invention, the gel product is selected from jelly, pudding, soft candy, gel drink or aspic.

[0040] In some specific embodiments of the present invention, the gel product is selected from jelly, and the jelly comprises the following raw materials in parts by weight:

[0041] 0.5-1.0 parts by mass of a gelling agent;

[0042] 0.1-10 parts by weight of yeast polysaccharide;

[0043] 5-30 parts by weight of sweetener;

[0044] 50-90 parts by mass of water;

[0045] 0.1~1 parts by mass of acidulant.

[0046] The raw materials for preparing the jelly provided by the present invention include 0.5 to 1.0 parts by mass of a gelling agent, which may be 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, or any value between 0.5 and 1.0 parts by mass. In the present invention, the gelling agent is selected from one of pectin, gelatin, carrageenan, agar, modified starch, xanthan gum, guar gum, locust bean gum, and gellan gum.

[0047] The raw materials for preparing the jelly provided by the present invention further include 0.1 to 10 parts by mass of yeast polysaccharide, which can be 0.1, 0.5, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, or any value between 0.1 and 10 parts by mass.

[0048] The raw materials for preparing the jelly provided by the present invention further include 5 to 30 parts by weight of a sweetener, which may be 5, 10, 15, 20, 25, 30, or any value between 5 and 30 parts by weight. The sweetener is selected from maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose syrup, trehalose, glucose, mogroside, sucralose, and steviol glycosides.

[0049] The raw materials for preparing the jelly provided by the present invention further include 0.1 to 1 parts by mass of a sour agent, which may be 0.1, 0.2, 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, or any value between 0.1 and 1 parts by mass. The sour agent is selected from citric acid and DL-malic acid.

[0050] The raw materials for preparing the jelly provided by the present invention further include 50 to 90 parts by mass of water, which can be 50, 55, 60, 65, 70, 75, 80, 85, 90, or any value between 50 and 90 parts by mass.

[0051] In some specific embodiments of the present invention, the gel product is selected from jelly candies, and the jelly candies include the following raw materials in parts by weight:

[0052] 1 to 30 parts by mass of a gelling agent;

[0053] 0.1-20 parts by weight of yeast polysaccharide;

[0054] 50-95 parts by weight of a sweetener;

[0055] 5-20 parts by mass of water;

[0056] 0.1~2 parts by mass of acidulant.

[0057] The raw materials for preparing the jelly candies provided by the present invention include 1 to 30 parts by weight of a gelling agent, which may be 1, 5, 10, 15, 20, 25, 30, or any value between 1 and 30 parts by weight. In the present invention, the gelling agent is selected from one of pectin, gelatin, carrageenan, agar, modified starch, xanthan gum, guar gum, locust bean gum, and gellan gum.

[0058] The raw materials for preparing the jelly candies provided by the present invention further include 0.1 to 20 parts by weight of yeast polysaccharide, which can be 0.1, 0.5, 1, 3, 5, 7, 10, 12, 15, 18, 20, or any value between 0.1 and 20 parts by weight.

[0059] The raw materials for preparing the jelly candies provided by the present invention further include 50 to 95 parts by weight of a sweetener, which may be 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or any value between 50 and 95 parts by weight. The sweetener is selected from maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose syrup, trehalose, glucose, mogroside, sucralose, and steviol glycosides.

[0060] The raw materials for preparing the jelly candies provided by the present invention further include 0.1 to 2 parts by weight of a sour agent, which may be 0.1, 0.3, 0.5, 1, 1.2, 1.5, 1.7, 2, or any value between 0.1 and 2 parts by weight. The sour agent is selected from citric acid and DL-malic acid.

[0061] The raw materials for preparing the jelly candies provided by the present invention further include 5 to 20 parts by mass of water, which may be 5, 10, 15, 20, or any value between 5 and 20 parts by mass.

[0062] In some specific embodiments of the present invention, the gel food may further include other additives as needed, such as sodium citrate, carnauba wax, caprylic and capric glyceride, and mono- and di-glyceride fatty acid esters.

[0063] In some specific embodiments of the present invention, the gel food may further include fruit and vegetable juice, fruit and vegetable powder, dairy products, vitamins, minerals, lutein esters, (3R, 3'R)-dihydroxy-β-carotene, (3R, 3'S)-dihydroxy-β-carotene, DHA algae oil, yeast protein, zinc-enriched edible yeast powder, yeast extract, glutathione yeast powder, phosphatidylserine, probiotics, prebiotics, and postbiotics. The present invention does not particularly limit the types of the fruit and vegetable juice, fruit and vegetable powder, and dairy products. Any type of fruit and vegetable juice, fruit and vegetable powder, and dairy product that can be added to gel products is known to those skilled in the art.

[0064] In the present invention, the gel product can be a gel food or a gel health food.

[0065] The gel products provided by the present invention include yeast β-glucan, which can significantly improve the chewiness, elasticity, and hardness of soft candy products, reduce stickiness, improve the texture of soft candy, and enhance the taste. It can also improve the structural stability of jelly products, making them less susceptible to dispersion and breakage due to external forces, reduce stickiness, and improve the texture and taste. Adding yeast β-glucan to gel products can also enrich the nutrients in the products. Yeast polysaccharides have the effect of enhancing the body's immunity and have a good preventive effect on upper respiratory tract infections. The preparation method is simple to operate, requires no special requirements, does not affect the flavor, and has high application value.

[0066] In order to further understand the present invention, the gel products provided by the present invention are described below with reference to the following examples. The protection scope of the present invention is not limited by the following examples.

[0067] Example 1

[0068] 1. Recipe:

[0069] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast β-glucan 0.5g, purified water 20g.

[0070] 2. Preparation process:

[0071] The above substances were weighed by mass, among which isomalt was passed through a 40-mesh sieve. Isomalt, pectin and yeast β-glucan were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. After continuous stirring for 10 to 30 minutes, the boiling was stopped. After the citric acid was completely dissolved, it was added to the sugar solution together with the concentrated blueberry juice. After rapid stirring, it was poured into a mold through a quantitative funnel. After cooling and setting, it was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0072] Example 2

[0073] 1. Recipe:

[0074] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast β-glucan 1g, purified water 20g.

[0075] 2. Preparation process:

[0076] The above substances were weighed as required and prepared using the method of Example 1.

[0077] Example 3

[0078] 1. Recipe:

[0079] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast β-glucan 2g, purified water 20g.

[0080] 2. Preparation process:

[0081] The above substances were weighed as required and prepared using the method of Example 1.

[0082] Example 4

[0083] 1. Recipe:

[0084] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast β-glucan 4g, purified water 20g.

[0085] 2. Preparation process:

[0086] The above substances were weighed as required and prepared using the method of Example 1.

[0087] Comparative Example 1

[0088] 1. Recipe:

[0089] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, purified water 20g.

[0090] 2. Preparation process:

[0091] The above substances were weighed by mass, among which isomalt was passed through a 40-mesh sieve. Isomalt and pectin were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. After continuous stirring for 10 to 30 minutes, the boiling was stopped. After the citric acid was completely dissolved, it was added to the sugar solution together with the concentrated blueberry juice. After rapid stirring, it was poured into a mold through a quantitative funnel. After cooling and setting, the mixture was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0092] Comparative Example 2

[0093] 1. Recipe:

[0094] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast mannan 4g, purified water 20g.

[0095] 2. Preparation process:

[0096] The above substances were weighed by mass, and isomalt was passed through a 40-mesh sieve. Isomalt, pectin, and yeast mannan were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. The mixture was stirred continuously for 10 to 30 minutes and then stopped boiling. The citric acid was completely dissolved and added to the sugar solution together with concentrated blueberry juice. The mixture was quickly stirred evenly and then poured into a mold through a quantitative funnel. After cooling, a gel structure was never formed, the texture was loose, and texture data could not be detected.

[0097] Comparative Example 3

[0098] 1. Recipe:

[0099] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast mannan 2g, yeast β-glucan 2g, purified water 20g.

[0100] 2. Preparation process:

[0101] The above substances were weighed by mass, with the isomalt being passed through a 40-mesh sieve. The isomalt, pectin, yeast β-glucan, and yeast mannan were mixed and stirred evenly. Purified water and the maltitol solution were added, and the mixture was heated and boiled on an induction cooker. Stirring continuously for 10-30 minutes, the mixture was stopped. After the citric acid was completely dissolved, it was added to the sugar solution along with the concentrated blueberry juice. After rapid stirring, the mixture was poured into a mold using a quantitative funnel. After cooling and setting, the mixture was demolded and placed in a drying oven to dry for 24-48 hours, turning over as needed. Although a gel structure was formed, the interior had a loose texture after drying, making it impossible to detect texture data.

[0102] Comparative Example 4

[0103] 1. Recipe:

[0104] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, wolfberry polysaccharide 4g, purified water 20g.

[0105] 2. Preparation process:

[0106] The above substances were weighed by mass, among which isomalt was passed through a 40-mesh sieve. Isomalt, pectin and wolfberry polysaccharide were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. After continuous stirring for 10 to 30 minutes, the boiling was stopped. After the citric acid was completely dissolved, it was added to the sugar solution together with the concentrated blueberry juice. After rapid stirring, it was poured into a mold through a quantitative funnel. After cooling, the mixture was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0107] Comparative Example 5

[0108] 1. Recipe:

[0109] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, gelatin 20g, citric acid 0.7g, concentrated blueberry juice 4g, purified water 20g.

[0110] 2. Preparation process:

[0111] Weigh the above substances by mass, dissolve gelatin in water in advance, pass isomalt through a 40-mesh sieve, mix isomalt and pectin and stir evenly, add purified water and maltitol solution, heat and boil on an induction cooker, stir continuously for 10-30 minutes and then stop boiling. After the sugar solution temperature is lower than 80°C, add the gelatin solution to the sugar solution and stir evenly. Finally, dissolve the citric acid completely and add it to the sugar solution together with the concentrated blueberry juice. Stir quickly and evenly and pour it into a mold through a quantitative funnel. After cooling and setting, demould and place in a drying oven to dry for 24-48 hours, turning it over as needed.

[0112] Example 5

[0113] 1. Recipe:

[0114] Maltitol liquid 70g, maltitol 10g, isomalt 10g, gelatin 20g, citric acid 1.5g, elderberry powder 2.4g, yeast beta-glucan 1g, purified water 20g.

[0115] 2. Preparation process:

[0116] The above substances were weighed by mass, wherein gelatin was dissolved in advance by heating with water, maltitol and isomalt were passed through a 40-mesh sieve, the sieved materials, elderberry fruit powder and yeast β-glucan were mixed and stirred evenly, purified water and maltitol solution were added, and the mixture was placed on an induction cooker for heating and boiling, and the boiling was stopped after continuous stirring for 10-30 minutes. The citric acid was completely dissolved and added to the sugar solution, and the mixture was quickly stirred and poured into a mold through a quantitative funnel. After cooling and setting, the mixture was demoulded and placed in a drying oven for drying for 24-48 hours, and turned over as needed.

[0117] Example 6

[0118] 1. Recipe:

[0119] Maltitol liquid 70g, maltitol 10g, isomalt 10g, gelatin 20g, citric acid 1.5g, elderberry powder 2.4g, yeast beta-glucan 2g, purified water 20g.

[0120] 2. Preparation process:

[0121] The above substances were weighed as required and prepared using the method of Example 5.

[0122] Example 7

[0123] 1. Recipe:

[0124] Maltitol liquid 70g, maltitol 10g, isomalt 10g, gelatin 20g, citric acid 1.5g, elderberry powder 2.4g, yeast beta-glucan 4g, purified water 20g.

[0125] 2. Preparation process:

[0126] The above substances were weighed as required and prepared using the method of Example 5.

[0127] Comparative Example 6

[0128] 1. Recipe:

[0129] Maltitol liquid 70g, maltitol 10g, isomalt 10g, gelatin 20g, citric acid 1.5g, elderberry powder 2.4g, purified water 20g.

[0130] 2. Preparation process:

[0131] The above substances were weighed by mass, and maltitol and isomalt were passed through a 40-mesh sieve. The sieved materials, gelatin, and elderberry powder were mixed, and purified water and maltitol solution were added. The mixture was heated and boiled on an induction cooker. The mixture was stirred continuously for 10 to 30 minutes and then stopped boiling. The citric acid was completely dissolved and added to the sugar solution. The mixture was quickly stirred and poured into a mold through a quantitative funnel. After cooling and setting, the mixture was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0132] Comparative Example 7

[0133] 1. Recipe:

[0134] Maltitol liquid 70g, maltitol 10g, isomalt 10g, gelatin 20g, citric acid 1.5g, elderberry powder 2.4g, polygonatum and wolfberry polysaccharide (the mass ratio of polygonatum polysaccharide to wolfberry polysaccharide is 1:1) 4g, purified water 20g.

[0135] 2. Preparation process:

[0136] The above substances were weighed by mass, and maltitol and isomalt were passed through a 40-mesh sieve. The sieved materials, gelatin, elderberry powder, and polygonatum and wolfberry polysaccharide were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. The mixture was stirred continuously for 10 to 30 minutes and then stopped boiling. The citric acid was completely dissolved and added to the sugar solution. After rapid stirring, the mixture was poured into a mold through a quantitative funnel. After cooling and setting, the mixture was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0137] Example 8

[0138] 1. Recipe:

[0139] Maltitol liquid 10g, carrageenan 1g, citric acid 0.1g, orange powder 5g, yeast β-glucan 0.5g, purified water 85g.

[0140] 2. Preparation process:

[0141] After evenly mixing carrageenan, orange powder and yeast β-glucan, add maltitol solution and purified water, heat and stir until completely dissolved, keep boiling for 5-10 minutes, turn off the heat source, cool to 60-70℃, add citric acid, stir quickly and evenly, then pour into a container to cool.

[0142] Example 9

[0143] 1. Recipe:

[0144] Maltitol liquid 10g, carrageenan 1g, citric acid 0.1g, orange powder 5g, yeast β-glucan 1g, purified water 85g.

[0145] 2. Preparation process:

[0146] The above substances were weighed as required and prepared using the method of Example 8.

[0147] Example 10

[0148] 1. Recipe:

[0149] Maltitol liquid 10g, carrageenan 1g, citric acid 0.1g, orange powder 5g, yeast β-glucan 2g, purified water 85g.

[0150] 2. Preparation process:

[0151] The above substances were weighed as required and prepared using the method of Example 8.

[0152] Comparative Example 8

[0153] 1. Recipe:

[0154] Maltitol liquid 10g, carrageenan 1g, citric acid 0.1g, orange powder 5g, purified water 85g.

[0155] 2. Preparation process:

[0156] After evenly mixing carrageenan and orange powder, add maltitol solution and purified water, heat and stir until completely dissolved, keep boiling for 5-10 minutes, turn off the heat source, cool to 60-70℃, add citric acid, stir quickly and evenly, then pour into a container to cool.

[0157] Comparative Example 9

[0158] 1. Recipe:

[0159] Maltitol liquid 70g, isomalt 20g, pectin 2.45g, citric acid 0.7g, concentrated blueberry juice 4g, yeast β-glucan 0.25g, purified water 20g.

[0160] 2. Preparation process:

[0161] The above substances were weighed by mass, among which isomalt was passed through a 40-mesh sieve. Isomalt, pectin and yeast β-glucan were mixed and stirred evenly. Purified water and maltitol solution were added, and the mixture was heated and boiled on an induction cooker. After continuous stirring for 10 to 30 minutes, the boiling was stopped. After the citric acid was completely dissolved, it was added to the sugar solution together with the concentrated blueberry juice. After rapid stirring, it was poured into a mold through a quantitative funnel. After cooling and setting, it was demoulded and placed in a drying oven for drying for 24 to 48 hours, and turned over as needed.

[0162] Test Case

[0163] 1. Carry out texture testing on the above embodiments and comparative examples.

[0164] 1.1 Observation indicators and measurement methods

[0165] Hardness: The maximum force value in the first pressing section, indicating the force required to deform the object, used to describe the degree of hardness and the strength required for chewing;

[0166] Adhesion: After the sample is deformed under pressure, if the sample surface is sticky, a negative force will be generated, which is used to describe the sticky texture;

[0167] Elasticity: refers to the ability of an object to return to its original state after being deformed by an external force. It is used to describe the height of food recovered during chewing. Elasticity refers to the ratio of the recovered height detected in the second compression to the deformation in the first compression.

[0168] Chewing property: It is used to describe the energy required to chew a solid sample into a stable state when swallowed, that is, the energy required to chew food, described in units of force.

[0169] Cohesiveness: used to describe the energy required to chew and swallow semi-solid foods, mainly used to describe the taste of semi-solid foods.

[0170] Cohesion: used to characterize the internal shrinkage force of the sample. Tensile strength is a manifestation of cohesion. It is calculated as the ratio of the positive force area of the first compression to the second compression.

[0171] 1.2 Main instruments

[0172] Texture analyzer, Shanghai Baosheng Industrial Development Co., Ltd.

[0173] 1.3 Statistical Methods: Minitab Statistical Software was used for statistical analysis. For data with a normal distribution and normal variance, one-way analysis of variance and Dunnet's t-test were used. For data with non-normal distribution or complete variance, the rank sum test was used instead. A P value of < 0.05 indicated statistical significance.

[0174] 2. Experimental results

[0175] 2.1 Effects of the test substances on the texture of pectin candies:

[0176] Table 1 Effects of the test substances on the texture of pectin gummies ( SD, n = 3)

[0177]

[0178] Note: *Compared with Comparative Example 1, p < 0.05; #Compared with Comparative Example 4, p < 0.05.

[0179] The moisture content of the products prepared in Examples 1 to 4 and Comparative Examples 1, 4, 5 and 9 was 18%.

[0180] No data could be detected for Comparative Example 2 and Comparative Example 3, so “ / ” indicates that no texture test was performed and no corresponding results were obtained.

[0181] Analyzing the results of Comparative Example 1, when yeast β-glucan is not added to the formula, the soft candy has a lower hardness, slightly poor elasticity, poor chewing taste, high stickiness, and an unpleasant taste that sticks to the teeth.

[0182] Analysis of the results of Comparative Examples 2 and 3 revealed poor results when yeast β-glucan was replaced with mannan, or partially replaced with mannan. This may be because yeast mannan, with its backbone chain composed of α-1,6 glycosidic bonds, has a relatively compact spatial structure, which hinders the formation of the gel network. In contrast, yeast β-glucan, with its backbone chain composed of glucose linked by β-1,3 glycosidic bonds, has a more open spatial structure, allowing it to interweave and intersperse within the gel network, synergistically enhancing structural stability.

[0183] Analyzing the results of Comparative Example 4, when the yeast β-glucan in the formula was replaced with plant polysaccharides (lycium barbarum polysaccharides), the texture data of the soft candy was poor, and the hardness, elasticity, and chewiness were all inferior to those of Examples 1-4 and Comparative Example 1, but the viscosity was better than that of Comparative Example 1.

[0184] Analysis of the experimental results of Comparative Example 5 showed that when yeast β-glucan was replaced with gelatin in the formula, the composite jelly candy of Example 4 with the addition of yeast β-glucan was superior to the composite jelly candy of Comparative Example 5 in terms of hardness and elasticity, with lower stickiness (adhesion), and no significant difference in chewiness. This demonstrates that the combined use of yeast β-glucan and a gelling agent can improve the texture of the jelly candy and significantly reduce the amount of gelling agent used. It also shows that yeast β-glucan can reduce the number of gelling agents added to the formula and the amount of gelling agent used, thereby achieving label cleaning and reducing the amount of additives used.

[0185] Analysis of the experimental results from Comparative Example 9 revealed that when yeast β-glucan accounted for 0.26% of the formula, its texture data, when applied to gel candies, was not significantly different from that of Comparative Example 1, which did not contain yeast β-glucan. This indicates that this amount of yeast β-glucan did not improve the gel texture. Furthermore, compared to Example 1, there was no significant difference in hardness, but significant differences were observed in springiness, chewiness, and adhesion. This indicates that when yeast β-glucan accounts for a certain percentage, it can exert a texture-improving effect in a gel system.

[0186] Therefore, the combined use of yeast β-glucan and pectin in soft candies can significantly increase the hardness of pectin soft candies, reduce the stickiness of soft candies, improve the chewiness and elasticity, and improve the taste.

[0187] 2.2 Effects of the test substances on gelatin candies:

[0188] Table 2 Effects of the test substances on the texture of gelatin candies ( SD, n = 3)

[0189] Note: *Compared with Comparative Example 6, p < 0.05; # Compared with Comparative Example 7, p<0.05.

[0190] The moisture content of the products prepared in Examples 5 to 7 and Comparative Examples 6 to 7 was 12%.

[0191] Analysis of the experimental results of Comparative Example 6 shows that when yeast β-glucan is not added to the formula, the gelatin soft candy has the unique characteristics of low hardness but good elasticity and chewiness. However, compared with the group with yeast β-glucan, it has higher viscosity and poor taste.

[0192] Analysis of the experimental results of Comparative Example 7 showed that when the yeast β-glucan in the formula was replaced with plant polysaccharides (Polygonatum sibiricum and Lycium barbarum polysaccharides), the texture of the soft candy was better than that of Comparative Example 6 in terms of hardness and viscosity, but the elasticity and chewiness were poor. Compared with the group with added yeast β-glucan, the viscosity, elasticity and chewiness were all poor, and only the hardness was improved.

[0193] Therefore, yeast β-glucan is mixed with gelatin and applied to soft candies. At a certain addition amount, it can appropriately increase the hardness of gelatin soft candies, significantly reduce the stickiness of soft candies, and enhance the chewiness and elasticity, thereby improving the taste.

[0194] 2.3 Effects of the test substances on carrageenan jelly:

[0195] Table 3 Effects of the test substances on the texture of carrageenan jelly ( SD, n = 3)

[0196] Note: *Compared with Comparative Example 8, p < 0.05,

[0197] When yeast β-glucan and carrageenan are mixed and applied to jelly, there is no significant change in the hardness, elasticity and chewiness of the jelly. However, as the proportion of yeast β-glucan added increases, the adhesiveness is significantly reduced, which means that the chewing taste of the jelly is improved. In addition, the cohesion is significantly improved. This indicator means that the jelly structure is more stable and is not easily dispersed or broken by external forces. Therefore, yeast β-glucan can improve the taste and texture characteristics of jelly.

[0198] The method of using yeast polysaccharide in combination with a gelling agent can significantly improve the texture characteristics of the gel, and can also impart functional characteristics to the product and enhance the nutritional value.

[0199] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A gel product, characterized in that: The invention comprises a gelling agent and yeast polysaccharide, wherein the yeast polysaccharide is selected from yeast beta-glucan, and the addition amount of the yeast beta-glucan in the gel product is 0.5% to 20%.

2. The gel product according to claim 1, characterized in that: The yeast β-glucan is added in an amount of 0.5% to 5% in the gel product.

3. The gel product according to claim 1, characterized in that: The gelling agent is selected from one of pectin, gelatin, carrageenan, agar, modified starch, xanthan gum, guar gum, locust bean gum and gellan gum.

4. The gel product according to claim 1, characterized in that: The mass ratio of the gelling agent to yeast polysaccharide is 1-20:1-2.

5. The gel product according to claim 1, characterized in that: The gel product is selected from jelly, pudding, soft candy, gel drink or aspic.

6. The gel product according to claim 1, characterized in that: The gel product is selected from jelly, and the jelly comprises the following raw materials in parts by mass: 0.5-1.0 parts by mass of a gelling agent; 0.1-10 parts by weight of yeast polysaccharide; 5-30 parts by weight of sweetener; 50-90 parts by mass of water; 0.1~1 parts by mass of acidulant.

7. The gel product according to claim 1, characterized in that: The gel product is selected from jelly candies, and the jelly candies include the following raw materials in parts by weight: 1 to 30 parts by mass of a gelling agent; 0.1-20 parts by weight of yeast polysaccharide; 50-95 parts by weight of a sweetener; 5-20 parts by mass of water; 0.1~2 parts by mass of acidulant.

8. The gel product according to claim 6 or 7, characterized in that: The sweetener is selected from maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose syrup, trehalose, glucose, mogroside, sucralose, and steviol glycoside.

9. The gel product according to claim 6 or 7, characterized in that: The acidulant is selected from citric acid and DL-malic acid.

10. The gel product according to claim 6 or 7, characterized in that: It also includes fruit and vegetable juice, fruit and vegetable powder, dairy products, vitamins, minerals, lutein esters, (3R,3'R)-dihydroxy-β-carotene, (3R,3'S)-dihydroxy-β-carotene, DHA algae oil, yeast protein, zinc-rich edible yeast powder, yeast extract, glutathione yeast powder, phosphatidylserine, probiotics, prebiotics, and postbiotics.

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