A gel-like product

Abstract

The present application provides a kind of gel products, including gel and yeast polysaccharide, the yeast polysaccharide is selected from yeast beta-glucan.The gel products provided by the present application include yeast beta-glucan, which can significantly improve the chewiness, elasticity and hardness of soft candy products, reduce the stickiness, improve the texture characteristics of soft candy, and improve the taste;It can also improve the structural stability of jelly products, and is not easy to disperse and break under external force, reduce the gumminess, and improve the texture and taste.Adding yeast beta-glucan to gel products can also enrich the nutritional substances in the products, and yeast polysaccharide has the effect of improving the immunity of the body, and has a good preventive effect on upper respiratory tract infection.The preparation method is simple to operate, has no special requirements, does not affect the flavor, and has high application value.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of gels, and particularly relates to a gel product. BACKGROUND

[0002] With the increasing concern of consumers for health, soft candies, as a product combining the deliciousness of traditional candies with specific health benefits, are increasingly popular in the market. The true nature of soft candies is gel candies, which are currently a popular new type of nutritional supplement and can be regarded as a gel body of a sugar solution, and the formation of the gel body depends on the hydration of the gelling agent. The gelling agents of soft candies on the market at present mainly include gelatin, pectin, modified starch, carrageenan, agar, etc. These gelling agents form stable network structures through different intermolecular forces (such as hydrogen bonds, electrostatic interactions, etc.), thereby playing a gelling role in soft candies and imparting specific texture and mouthfeel to the soft candies. In addition, the use of composite gelling agents such as gelatin and agar, gelatin and pectin can improve the texture and stability of soft candies.

[0003] Jellies are jelly foods processed through processes such as sol, blending, filling, sterilization, and cooling, using water, sugar or starch sugar, etc. as main raw materials, and food additives such as gelling agents. Jellies have many similarities in formula composition with soft candies. The gelling agent used in jellies is mainly gelatin, which is often compounded with gelling agents such as carrageenan and agar to form jelly powder. Due to the soft texture and high water content of jellies, they do not require a certain chewing ability and have a smooth mouthfeel, making them very suitable for children. However, due to the characteristics of high water content and soft texture, jellies need to be stored to avoid breakage and water analysis caused by squeezing and shaking, so jellies are often packaged in plastic containers to maintain their shape. In addition to jellies, gelling agents are also used in many liquid foods. In recent years, popular liquid foods and fruit and vegetable juices, etc. beverages all use gelling agents such as xanthan gum, pectin, and gellan gum to play a thickening role, ensuring that proteins, fat droplets, fruit and vegetable fibers, etc. in the food are uniformly suspended, improving the mouthfeel while ensuring better appearance.

[0004] Gelatin is a high-molecular polypeptide polymer obtained by purifying and primary hydrolysis of collagen contained in animal skin, bone, cartilage, ligament, and fascia. Low-concentration gelatin has low viscosity, and the gelatin has a low temperature and melting point, which is not suitable for forming a gel at room temperature. Therefore, the concentration of gelatin must be increased to successfully form a gel. Gelatin products are elastic and tough, and are often used to prepare soft candies, but are not easy to chew and are not suitable for children whose chewing ability has not yet developed completely and for the elderly whose chewing ability is beginning to degenerate. Moreover, the thermal stability and mechanical stability of the gelatin gel structure are not high, and the prepared products are not suitable for storage in environments with high temperatures.

[0005] Pectin is a natural soluble dietary fiber extracted from plants, which can enhance gastrointestinal peristalsis and promote nutrient absorption. Pectin products have a smooth and soft texture, but the elasticity and toughness are poor. In order to meet the smooth production, many process conditions need to be controlled, and the pH value and solid content of the system are also required to be high.

[0006] Modified starch is treated by physical, chemical or enzymatic method to introduce new functional groups or change the size of starch molecules, so as to improve the performance of starch and expand its application range. However, in order to prevent the aging and regeneration of modified starch, specific additives such as glycerol monostearate need to be added during production to delay the aging and regeneration of modified starch.

[0007] In order to ensure the gel properties of the product, at least two or more gel agents are currently mixed to make up for the shortcomings of each gel agent, enhance the gel strength and structural characteristics. However, the molecular structure, physical and chemical properties of different gel agents are quite different, which leads to the complexity of the preparation of gel products, influencing factors and process conditions, and the large amount of use. Further, the use of mixed gel agents will introduce more food additives, which is contrary to the development trend of "natural and healthy" in the health industry, and does not meet the consumer demand for clean label products.

[0008] Therefore, it is a problem to be solved to provide a gel product with less types of gel agents and good texture. SUMMARY

[0009] Therefore, it is a problem to be solved to provide a gel product with less types of gel agents and good texture.

[0010] The present application provides a gel product, which comprises a gel agent and a 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%.

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

[0012] Preferably, the gel 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 gel agent to the yeast polysaccharide is 1 to 20: 1 to 2.

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

[0015] Preferably, the gel-based product is selected from jelly, the jelly comprising the following raw materials in mass parts:

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

[0017] 0.1-10 mass parts of a yeast polysaccharide;

[0018] 5-30 mass parts of a sweetener;

[0019] 50-90 mass parts of water;

[0020] 0.1-1 mass parts of an acidifier.

[0021] Preferably, the gel-based product is selected from gummy, the gummy comprising the following raw materials in mass parts:

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

[0023] 0.1-20 mass parts of a yeast polysaccharide;

[0024] 50-95 mass parts of a sweetener;

[0025] 5-20 mass parts of water;

[0026] 0.1-2 mass parts of an acidifier.

[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, steviol glycoside.

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

[0029] Preferably, it further comprises fruit and vegetable juice, fruit and vegetable powder, dairy product, vitamin, mineral, lutein ester, (3R,3'R)-dihydroxy-β-carotene, (3R,3'S)-dihydroxy-β-carotene, DHA algal oil, yeast protein, zinc-rich edible yeast powder, yeast extract, glutathione yeast powder, phosphatidylserine, probiotic, prebiotic, postbiotic.

[0030] Compared with the prior art, the present application provides a gel product, which comprises a gelling agent and a yeast polysaccharide selected from yeast beta-glucan. The gel product provided by the present application can significantly improve the chewiness, elasticity and hardness of soft candy, reduce the stickiness, improve the texture characteristics of soft candy and enhance the taste; and can also improve the structural stability of jelly, reduce the gumminess, improve the texture and taste. Adding yeast beta-glucan to the gel product can also enrich the nutritional substances in the product. The yeast polysaccharide has the effect of improving the immunity of the body and has a good preventive effect on upper respiratory tract infection. 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 application provides a gel product, which comprises a gelling agent and a yeast polysaccharide selected from yeast beta-glucan. The addition amount of the yeast beta-glucan in the gel product is 0.5% to 20%.

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

[0034] In the present application, the yeast polysaccharide is selected from yeast beta-glucan. Yeast beta-glucan is a polysaccharide widely used in the food industry, which is mainly derived from yeast cell walls. The solubility and emulsifying property of yeast beta-glucan are important characteristics as a gelling agent, and yeast beta-glucan has various biological activities, such as reducing blood sugar and blood lipids, immune regulation, antioxidant and the like. Yeast beta-glucan exists in the inner layer of the yeast cell wall and is a high molecular polysaccharide with a main chain of beta-1, 3-D-glucan and a branched chain of beta-1, 6-D-glucan.

[0035] Compared with the composite gelling agent for improving the gel properties of the product, the present application uses yeast beta-glucan widely existing in nature. Yeast beta-glucan has a main chain of beta-1, 3 glycosidic bond linked glucose, a more open spatial structure, can interweave and penetrate into the gel network structure of the gelling agent, play a synergistic role in enhancing the structural stability, and also can be used as a nutritional substance to strengthen the functionality of the product, which has a broad application prospect.

[0036] In the present application, the mass ratio of the gelling agent to the yeast polysaccharide is 1-20:1-2, which 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 application, the amount of the yeast β-glucan added in the gel-like product is 0.5%-20%, which 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%-20%. Preferably, the amount of the yeast β-glucan added in the gel-like product is 0.5%-5%.

[0038] In the present application, the percentages mentioned are mass percentages, unless otherwise specified.

[0039] In the present application, the gel-like product is selected from jelly, pudding, gummy, gel drink, or aspic.

[0040] In some embodiments of the present application, the gel-like product is selected from jelly, which comprises the following mass of raw materials:

[0041] 0.5-1.0 mass of gelling agent;

[0042] 0.1-10 mass of yeast polysaccharide;

[0043] 5-30 mass of sweetener;

[0044] 50-90 mass of water;

[0045] 0.1-1 mass of sour agent.

[0046] The jelly provided by the present application comprises 0.5-1.0 mass of gelling agent, which can be 0.5, 0.6, 0.7, 0.8, 0.9, 1.0, or any value between 0.5-1.0 mass. In the present application, 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 jelly provided by the present application further comprises 0.1-10 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 0.1-10 mass.

[0048] The jelly preparation raw material provided by the present application further comprises 5-30 parts by mass of a sweetener, which can be 5, 10, 15, 20, 25, 30, or any value between 5 and 30 parts by mass. The sweetener is selected from maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose syrup, trehalose, glucose, mogroside, sucralose, and stevioside.

[0049] The jelly preparation raw material provided by the present application further comprises 0.1-1 parts by mass of an acidifier, which can be 0.1, 0.2, 0.3, 0.4, 05, 0.6, 0.7, 0.8, 0.9, 1, or any value between 0.1 and 1 parts by mass. The acidifier is selected from citric acid and DL-malic acid.

[0050] The jelly preparation raw material provided by the present application further comprises 50-90 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 embodiments of the present application, the gel product is selected from a gel jelly, which comprises the following parts by mass of raw materials:

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

[0053] 0.1-20 parts by mass of zymosan;

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

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

[0056] 0.1-2 parts by mass of an acidifier.

[0057] The gel jelly preparation raw material provided by the present application comprises 1-30 parts by mass of a gelling agent, which can be 1, 5, 10, 15, 20, 25, 30, or any value between 1 and 30 parts by mass. In the present application, 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 gel jelly preparation raw material provided by the present application further comprises 0.1-20 parts by mass of zymosan, 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 mass.

[0059] The preparation raw material of the gel soft candy provided by the present application further comprises 50-95 parts by mass of a sweetener, which can be 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, or any value between 50 and 95 parts by mass. The sweetener is selected from the group consisting of maltitol, isomalt, sorbitol, sorbitol liquid, xylitol, erythritol, maltitol liquid, isomaltulose, mannitol, sucrose, fructose glucose syrup, trehalose, glucose, mogroside, sucralose, and stevioside.

[0060] The preparation raw material of the gel soft candy provided by the present application further comprises 0.1-2 parts by mass of an acidulant, which can 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 mass. The acidulant is selected from the group consisting of citric acid and DL-malic acid.

[0061] The preparation raw material of the gel soft candy provided by the present application further comprises 5-20 parts by mass of water, which can be 5, 10, 15, 20, or any value between 5 and 20 parts by mass.

[0062] In some specific embodiments of the present application, other auxiliary agents such as sodium citrate, carnauba wax, capryl capryl glycerin, and monoglyceride fatty acid ester can be further included in the gel food as needed.

[0063] In some specific embodiments of the present application, fruit and vegetable juice, fruit and vegetable powder, dairy products, vitamins, minerals, lutein ester, (3R,3'R)-dihydroxy-β-carotene, (3R,3'S)-dihydroxy-β-carotene, DHA algal oil, yeast protein, zinc-rich edible yeast powder, yeast extract, glutathione yeast powder, phosphatidylserine, probiotics, prebiotics, and postbiotics can be further included in the gel food. The present application does not have special limitations on the types of fruit and vegetable juice, fruit and vegetable powder, and dairy products, and any fruit and vegetable juice, fruit and vegetable powder, and dairy product that can be added to a gel product known to those skilled in the art can be used.

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

[0065] The inclusion of yeast β-glucan in the gel product provided by the present application can significantly improve the chewiness, elasticity, and hardness of the soft candy product, reduce the stickiness, improve the texture properties of the soft candy, and enhance the mouthfeel. Similarly, it can improve the structural stability of the jelly product, reduce the gelatinization, and improve the texture and mouthfeel. The addition of yeast β-glucan to the gel product can also enrich the nutritional substances in the product. Yeast polysaccharide has the effect of improving the body's immunity and has a good preventive effect on upper respiratory tract infection. The preparation method is simple to operate, has no special requirements, does not affect the flavor, and has high application value.

[0066] In order to further understand the present application, the gel product provided by the present application is described below in combination with examples, and the protection scope of the present application is not limited by the following examples.

[0067] Example 1

[0068] 1. Formula:

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

[0070] 2. Preparation process:

[0071] The above substances are weighed according to the quality, the isomalt is sieved through a 40-mesh sieve, the isomalt, pectin, and yeast beta-glucan are mixed and stirred uniformly, the purified water and maltitol liquid are added, and the mixture is heated and boiled on an electromagnetic oven, and the boiling is stopped after 10-30min of constant stirring. After the citric acid is completely dissolved, it is added to the sugar solution together with the concentrated blueberry juice, and then stirred uniformly. The mixture is poured into a mold through a quantitative funnel, and then cooled and shaped. After demolding, the mixture is dried in a drying oven for 24-48h, and the surface is turned over as needed.

[0072] Example 2

[0073] 1. Formula:

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

[0075] 2. Preparation process:

[0076] The above substances are weighed according to the quality, the isomalt is sieved through a 40-mesh sieve, the isomalt, pectin, and yeast beta-glucan are mixed and stirred uniformly, the purified water and maltitol liquid are added, and the mixture is heated and boiled on an electromagnetic oven, and the boiling is stopped after 10-30min of constant stirring. After the citric acid is completely dissolved, it is added to the sugar solution together with the concentrated blueberry juice, and then stirred uniformly. The mixture is poured into a mold through a quantitative funnel, and then cooled and shaped. After demolding, the mixture is dried in a drying oven for 24-48h, and the surface is turned over as needed.

[0077] Example 3

[0078] 1. Formula:

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

[0080] 2. Preparation process:

[0081] The above substances are weighed according to the quality, the isomalt is sieved through a 40-mesh sieve, the isomalt, pectin, and yeast beta-glucan are mixed and stirred uniformly, the purified water and maltitol liquid are added, and the mixture is heated and boiled on an electromagnetic oven, and the boiling is stopped after 10-30min of constant stirring. After the citric acid is completely dissolved, it is added to the sugar solution together with the concentrated blueberry juice, and then stirred uniformly. The mixture is poured into a mold through a quantitative funnel, and then cooled and shaped. After demolding, the mixture is dried in a drying oven for 24-48h, and the surface is turned over as needed.

[0082] Example 4

[0083] 1. Formula:

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

[0085] 2. Preparation process:

[0086] The above substances are weighed according to the requirements, and the method of Example 1 is used for preparation.

[0087] Comparative Example 1

[0088] 1. Formula:

[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 are weighed according to the requirements, and the method of Example 1 is used for preparation.

[0092] Comparative Example 2

[0093] 1. Formula:

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

[0095] 2. Preparation process:

[0096] The above substances are weighed according to the requirements, and the method of Example 1 is used for preparation.

[0097] Comparative Example 3

[0098] 1. Formula:

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

[0100] 2. Preparation process:

[0101] The above substances are weighed according to the mass, wherein the isomalt is sieved through a 40-mesh sieve, the isomalt, pectin, yeast beta-glucan, and yeast mannans are mixed and stirred uniformly, the purified water and maltitol liquid are added, and heating is performed on an electromagnetic stove, and the heating is stopped after 10-30 min of constant stirring, the citric acid is completely dissolved and added to the sugar liquid together with the concentrated blueberry juice, and the mixture is stirred uniformly and then poured into a mold through a quantitative funnel, and the mold is removed after cooling and shaped, and then dried in a drying box for 24-48 h, and the mold is turned over as needed.

[0102] Comparative Example 4

[0103] 1. Formula:

[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 are weighed according to the mass, wherein the isomalt is sieved through a 40-mesh sieve, the isomalt, pectin, and wolfberry polysaccharide are mixed and stirred uniformly, the purified water and maltitol liquid are added, and heating is performed on an electromagnetic stove, and the heating is stopped after 10-30 min of constant stirring, the citric acid is completely dissolved and added to the sugar liquid together with the concentrated blueberry juice, and the mixture is stirred uniformly and then poured into a mold through a quantitative funnel, and the mold is removed after cooling, and then dried in a drying box for 24-48 h, and the mold is turned over as needed.

[0107] Comparative Example 5

[0108] 1. Formula:

[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] The above substances are weighed by mass, the gelatin is dissolved in advance by heating with water, the isomalt is sieved through a 40-mesh sieve, the isomalt and pectin are mixed and stirred uniformly, the purified water and maltitol liquid are added, and heating is performed on an electromagnetic furnace, and the heating is stopped after 10-30 min of constant stirring. When the temperature of the sugar liquid is below 80℃, the gelatin solution is added to the sugar liquid and stirred uniformly. Finally, the lemon acid is completely dissolved and added to the sugar liquid together with the concentrated blueberry juice. After uniform and rapid stirring, the mixture is poured into a mold through a quantitative funnel, and after cooling and setting, the product is demolded and dried in a drying box for 24-48 h, and the product is turned over as needed.

[0112] Example 5

[0113] 1. Formula:

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

[0115] 2. Preparation process:

[0116] The above substances are weighed by mass, the gelatin is dissolved in advance by heating with water, the isomalt and maltitol are sieved through a 40-mesh sieve, the sieved materials, elderberry powder, and yeast β-glucan are mixed and stirred uniformly, the purified water and maltitol liquid are added, and heating is performed on an electromagnetic furnace, and the heating is stopped after 10-30 min of constant stirring. The citric acid is completely dissolved and added to the sugar liquid, and after uniform and rapid stirring, the mixture is poured into a mold through a quantitative funnel, and after cooling and setting, the product is demolded and dried in a drying box for 24-48 h, and the product is turned over as needed.

[0117] Example 6

[0118] 1. Formula:

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

[0120] 2. Preparation process:

[0121] The above substances are weighed by mass, the gelatin is dissolved in advance by heating with water, the isomalt and maltitol are sieved through a 40-mesh sieve, the sieved materials, elderberry powder, and yeast β-glucan are mixed and stirred uniformly, the purified water and maltitol liquid are added, and heating is performed on an electromagnetic furnace, and the heating is stopped after 10-30 min of constant stirring. The citric acid is completely dissolved and added to the sugar liquid, and after uniform and rapid stirring, the mixture is poured into a mold through a quantitative funnel, and after cooling and setting, the product is demolded and dried in a drying box for 24-48 h, and the product is turned over as needed.

[0122] Example 7

[0123] 1. Formula:

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

[0125] 2. Preparation process:

[0126] The above substances are weighed according to the requirements, and the method of Example 5 is used for preparation.

[0127] Comparative Example 6

[0128] 1. Formula:

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

[0130] 2. Preparation process:

[0131] The above substances are weighed according to the requirements, and the method of Example 5 is used for preparation.

[0132] Comparative Example 7

[0133] 1. Formula:

[0134] 70 g of maltitol liquid, 10 g of maltitol, 10 g of isomalt, 20 g of gelatin, 1.5 g of citric acid, 2.4 g of elderberry powder, and 20 g of purified water.

[0135] 2. Preparation process:

[0136] The above substances are weighed according to the requirements, and the method of Example 5 is used for preparation.

[0137] Example 8

[0138] 1. Formula:

[0139] 10 g of maltitol liquid, 1 g of carrageenan, 0.1 g of citric acid, 5 g of orange powder, 0.5 g of yeast beta-glucan, and 85 g of purified water.

[0140] 2. Preparation process:

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

[0142] Example 9

[0143] 1. Formula:

[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] Weigh the above substances according to the requirements, and prepare them by the method of Example 8.

[0147] Example 10

[0148] 1. Formula:

[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] Weigh the above substances according to the requirements, and prepare them by the method of Example 8.

[0152] Comparative Example 8

[0153] 1. Formula:

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

[0155] 2. Preparation process:

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

[0157] Comparative Example 9

[0158] 1. Formula:

[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 are weighed by mass, and the isomalt is sieved through a 40-mesh sieve. The isomalt, pectin, and yeast beta-glucan are mixed and stirred uniformly, and then purified water and maltitol liquid are added. The mixture is heated and boiled on an electromagnetic stove, with constant stirring for 10-30 min. After the citric acid is completely dissolved, it is added to the sugar solution together with the concentrated blueberry juice. The mixture is stirred uniformly and then poured into a mold through a quantitative funnel. After cooling and setting, the product is demolded and dried in a drying box for 24-48 h, with turning as needed.

[0162] Test Example

[0163] 1. Texture detection of the above examples and comparative examples.

[0164] 1.1 Observation index and determination method

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

[0166] Adhesiveness: if the sample surface has adhesion after being deformed by pressure, a negative force will be generated, which is used to describe the adhesion to the teeth.

[0167] Elasticity: the ability of an object to recover its original state after deformation under external force, used to describe the height of recovery of the food during chewing. The elasticity is the ratio of the recovery height detected in the second compression to the deformation amount in the first compression.

[0168] Chewiness: used to describe the energy required to stabilize the state of a solid sample during chewing and swallowing, i.e., the energy required to chew food, described in units of force.

[0169] Gumminess: used to describe the energy required for chewing and swallowing of semi-solid food, mainly used to describe the mouthfeel of semi-solid food.

[0170] Cohesiveness: used to represent the internal shrinkage force of the sample. The tensile strength is a manifestation of the cohesive force, and the calculation method is 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 method: The results were statistically analyzed by Minitab Statistical Software. For data conforming to normal distribution and variance, single factor analysis of variance and Dunnet t test were used, and for data not conforming to normal distribution or variance, rank sum test was used. P<0.05 represents significant difference, which has statistical significance.

[0174] 2. Experimental results

[0175] 2.1 Effect of test substances on the texture of pectin soft candy:

[0176] Table 1 Effect of test substances on the texture of pectin soft candy 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 1-4 and Comparative Examples 1, 4, 5 and 9 is 18%.

[0180] Comparative Example 2 and Comparative Example 3 cannot detect data, so " / " means no texture detection, and there is no corresponding result.

[0181] Analyzing the results of Comparative Example 1, when no yeast β-glucan is added in the formula, the soft candy has lower hardness, slightly poor elasticity, poor chewing texture, and higher viscosity, which will cause the adverse taste of sticking teeth.

[0182] Analyzing the results of Comparative Example 2 and Comparative Example 3, when yeast β-glucan is replaced by mannan or partially replaced by mannan, the results are poor. The reason may be that yeast mannan is a skeleton chain with α-1, 6 glycosidic bond, and the spatial structure is relatively compact, which affects the formation of gel network, while yeast β-glucan is mainly linked by β-1, 3 glycosidic bond, and the spatial structure is more open, which can interweave in the gel network structure of the gel, and play a synergistic role in enhancing the stability of the structure.

[0183] Analyzing the results of Comparative Example 4, when yeast β-glucan is replaced by plant polysaccharide (gouqi polysaccharide) in the formula, the texture data of soft candy is poor, the hardness, elasticity and chewiness are all inferior to Examples 1-4 and Comparative Example 1, but the viscosity is better than Comparative Example 1.

[0184] The experimental results of Comparative Example 5 show that when the yeast beta-glucan is replaced by gelatin in the formula, the composite gel soft candy of Example 4 is superior to Comparative Example 5 in hardness and elasticity, has lower adhesion, and has no significant difference in chewiness, proving that the use of yeast beta-glucan with gelling agent can improve the texture of gel soft candy and greatly reduce the amount of gelling agent, and also shows that yeast beta-glucan can reduce the type of gelling agent added in the formula and also reduce the amount of gelling agent, achieving label cleaning and reducing the amount of additives.

[0185] The experimental results of Comparative Example 9 show that when the proportion of yeast beta-glucan in the formula is 0.26%, the texture data of the gel candy is not significantly different from that of Comparative Example 1 without yeast beta-glucan, indicating that the amount of yeast beta-glucan cannot improve the texture of the gel. Compared with Example 1, there is no significant difference in hardness, but there are significant differences in elasticity, chewiness, and adhesion, indicating that when the proportion of yeast beta-glucan reaches a certain value, it can play a role in improving the texture of the gel system.

[0186] Therefore, the use of yeast beta-glucan and pectin in soft candy can significantly improve the hardness of pectin soft candy, reduce the adhesion of soft candy, improve the chewiness and elasticity, and improve the mouthfeel.

[0187] 2.2 Effect of test substance on gelatin soft candy

[0188] Table 2 Effect of test substance on gelatin soft candy texture SD, n = 3

[0189]

[0190] Note: * compared with Comparative Example 6, p < 0.05; # Compared with Comparative Example 7, p < 0.05.

[0191] The moisture content of the products prepared in Examples 5-7 and Comparative Examples 6-7 is 12%.

[0192] The experimental results of Comparative Example 6 show that when no yeast beta-glucan is added in the formula, the gelatin soft candy has the characteristics of low hardness, but good elasticity and chewiness, but compared with the group with yeast beta-glucan, it has high adhesion and poor mouthfeel.

[0193] The experimental results of Comparative Example 7 show that when the yeast beta-glucan is replaced by plant polysaccharide (Huangjing Gouqi polysaccharide) in the formula, the texture of the soft candy is better than that of Comparative Example 6 in hardness and adhesion, but the elasticity and chewiness are poor, and compared with the group with yeast beta-glucan, the adhesion, elasticity, and chewiness are all poor, and only the hardness is improved.

[0194] Therefore, the yeast β-glucan mixed with gelatin is applied to soft sweets, and the hardness of the gelatin soft sweets can be appropriately improved, the stickiness of the soft sweets can be significantly reduced, the chewiness and elasticity can be improved, and the mouthfeel can be improved at a certain addition amount.

[0195] 2.3 Effect of the test substance on carrageenan jelly:

[0196] Table 3 Effect of the test substance on the texture of carrageenan jelly SD, n = 3

[0197]

[0198] Note: * compared with Comparative Example 8, p < 0.05,

[0199] The yeast β-glucan mixed with carrageenan is applied to jelly, and the hardness, elasticity and chewiness of the jelly do not change significantly, but as the addition proportion of the yeast β-glucan increases, the gumminess significantly decreases, which represents that the chewy mouthfeel of the jelly is improved, in addition, the cohesiveness significantly increases, which indicates that the structure of the jelly is more stable and is not easily dispersed and broken by external force, therefore, the yeast β-glucan can improve the mouthfeel and texture characteristics of the jelly.

[0200] The method of the yeast polysaccharide in the gel complex can significantly improve the texture characteristics of the gel, and can also endow the product with functional characteristics and strengthen the nutritional value.

[0201] The above only describes the preferred embodiments of the present application, and it should be noted that for ordinary skilled persons in the art, several improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A gel product, characterized in that: The gel product is selected from jelly candies, and the jelly candies are prepared from the following raw materials in parts by weight: 1 to 30 parts by weight of a gelling agent, wherein the gelling agent is selected from one of pectin and gelatin; 0.1-5 parts by mass of yeast polysaccharide, wherein the yeast polysaccharide is selected from yeast β-glucan, which 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; 50-95 parts by weight of a sweetener, wherein the sweetener is selected from two or more of maltitol, isomalt, and maltitol liquid; 5-20 parts by mass of water; 0.1~2 parts by mass of acidulant; The mass ratio of the gelling agent to yeast polysaccharide is 1-20:1-2, and the added amount of the yeast beta-glucan in the gel product is 0.5%-5%.

2. The gel product according to claim 1, characterized in that: The acidulant is selected from citric acid and DL-malic acid.

3. The gel product according to claim 1, 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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