Suckable apple vinegar jelly rich in metabiotics as well as preparation method and application of suckable apple vinegar jelly

Abstract

The invention belongs to the technical field of food processing, and particularly discloses smokable apple vinegar jelly rich in metabiotics and a preparation method of the smokable apple vinegar jelly. Every 100g of the smokable apple vinegar jelly is prepared from the following components: 2 to 5g of raw apple vinegar, 5 to 15g of prebiotic fermentation liquor, 0.8 to 1.5 g of compound colloid, 8 to 12g of erythritol, 0.01 to 0.03 g of stevioside, 1 to 3g of honey, 0.5 to 2g of passion fruit concentrated juice, 0.1 to 0.3 g of citric acid, 0.05 to 0.15 g of sodium citrate, 0.01 to 0.05 g of natural edible essence and the balance of purified water. The apple vinegar, the smokable jelly and the afterbiogen functional components are combined, the problems that traditional apple vinegar is sour, astringent and irritant in taste, uncomfortable to drink and single in function are solved, and the product is pleasant in taste, functional in nutrition and convenient to eat and has a very good market prospect.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a susceptible apple cider vinegar jelly rich in post-generics, its preparation method, and its application. Background Technology

[0002] Apple cider vinegar, rich in organic acids, polyphenols, amino acids, vitamins, and minerals, is considered to offer numerous health benefits, including aiding digestion, lowering blood lipids, and controlling blood sugar, making it popular among consumers. However, traditional liquid apple cider vinegar has the following drawbacks: First, its high acidity can cause strong irritation to the mouth, esophagus, and stomach lining when consumed directly, resulting in discomfort. Second, its sharp, astringent flavor is unpleasant and requires significant dilution or the addition of sugar to be palatable, which greatly diminishes its health benefits. Finally, the product form is limited, with its functionality primarily relying on acetic acid itself, resulting in low added value.

[0003] Squeezable jelly, as a portable, delicious, and fun snack, is especially popular among young people and children. Most jelly products on the market are fruit-flavored or tea-flavored, and their functions mainly focus on supplementing vitamins or adding dietary fiber, leading to fierce competition due to product homogeneity. Combining apple cider vinegar with a squeezable jelly format could theoretically solve the problems of the traditional liquid apple cider vinegar's sour taste and unpleasant drinking experience.

[0004] Currently, combining apple cider vinegar with a squeezable jelly form faces several technical challenges: First, stability: the acidic environment of apple cider vinegar (pH typically below 3.0) and the colloids of the jelly system easily interact, leading to problems such as water and vinegar separation, unstable colloidal structure, and uneven texture, severely affecting product shelf life and taste. Second, flavor balance: how to mask the sharp acidity and irritation of apple cider vinegar while retaining its unique flavor and creating a pleasant overall taste. Third, functionalization: simply mixing apple cider vinegar with jelly only changes the form and does not enhance its health benefits. How to enhance its functionality and develop more competitive and differentiated products is a necessity for industry development.

[0005] Postbiotics are beneficial metabolites produced by probiotics through fermentation, including short-chain fatty acids, antimicrobial peptides, and extracellular polysaccharides. They not only possess functions similar to probiotics, such as regulating gut microbiota and enhancing immunity, but also offer advantages such as high stability, good safety, and no need to maintain live bacteria counts, making them easier to add to and apply in products, and showing broad application prospects in the food industry. Currently, there are no reports of combining postbiotics, apple cider vinegar, and squeezable jelly, and systematically addressing the synergistic improvement of stability, flavor, and function.

[0006] Therefore, developing a novel sippy jelly beverage that has a good taste, good stability, and combines the health benefits of apple cider vinegar and post-biotics is of great innovative significance and market value. Summary of the Invention

[0007] The purpose of this invention is to overcome the shortcomings of existing technologies and provide a squeezable apple cider vinegar jelly rich in post-biotics and its preparation method. This product not only solves the technical problems of apple cider vinegar's irritating taste and the instability of the jelly system, but also significantly improves the product's functionality by introducing post-biotics.

[0008] To achieve the above-mentioned objectives, the present invention is implemented through the following technical solution: A squeezable apple cider vinegar jelly rich in postbiotics, comprising per 100g of squeezable apple cider vinegar jelly: 2-5g of apple cider vinegar, 5-15g of prebiotic fermentation liquid, 0.8-1.5g of complex colloid, 8-12g of erythritol, 0.01-0.03g of steviol glycosides, 1-3g of honey, 0.5-2g of passion fruit concentrate, 0.1-0.3g of citric acid, 0.05-0.15g of sodium citrate, 0.01-0.05g of natural edible flavoring, with the balance being purified water; the complex colloid is composed of gellan gum, konjac gum, and locust bean gum.

[0009] Furthermore, the gellan gum, konjac gum, and locust bean gum are compounded in a mass ratio of (3-5):(2-4):(1-2).

[0010] Furthermore, the gellan gum, konjac gum, and locust bean gum are compounded in a mass ratio of 4:3:1.5.

[0011] Furthermore, the prebiotic fermentation liquid is prepared by the following method: apple cider vinegar dilution, inulin and fructooligosaccharides are mixed in a certain proportion, sterilized and cooled, inoculated with compound lactobacillus strains, fermented at a constant temperature, homogenized and sterilized after fermentation to obtain the prebiotic fermentation liquid.

[0012] Furthermore, the inoculation amount of the compound Lactobacillus strain is 3-5 wt%.

[0013] Furthermore, the compound lactobacillus strain is a mixture of three bacteria: Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus acidophilus, with a mass ratio of 1:1:1.

[0014] Furthermore, the mass ratio of the apple cider vinegar dilution, inulin, and fructooligosaccharides is 100:(2-5):(1-3).

[0015] Furthermore, the sterilization temperature after mixing is 85-90℃, and the sterilization time is 15-20 min; the constant temperature fermentation temperature is 35-37℃, and the fermentation time is 36-48 h; the sterilization temperature is 80-85℃, and the sterilization time is 10-15 min.

[0016] The method for preparing the squeezable apple cider vinegar jelly of the present invention includes the following steps: S1, Sol: Dry mix the composite colloid with 30-40% of the total amount of erythritol, and slowly add it to pure water at 75-80℃ under high speed stirring. Continue stirring at high speed until completely dissolved to obtain colloid A. S2, Preparation of sugar-acid solution: Dissolve the remaining erythritol, steviol glycosides, honey, citric acid, and sodium citrate in pure water, heat to 60-70℃ and stir to dissolve, to obtain sugar-acid solution B; S3, Mix and adjust volume: Add the prebiotic fermentation liquid, the sugar acid solution B obtained in step S2, apple cider vinegar, passion fruit concentrate, and natural edible flavoring to the gel A in sequence, stir and mix at low speed, and add purified water to adjust the volume to the final total volume. S4, Filling and Sterilization: Fill and seal the mixed liquid after volume adjustment at 65-70℃, and pasteurize at 85-90℃ for 20-30 min. S5, Cooling and Freezing: After sterilization, cool to room temperature and transfer to a cold storage at 4-10℃ to freeze for 6-8 hours to obtain the squeezable apple cider vinegar jelly product.

[0017] Furthermore, in step S2, the high-speed stirring speed is 800-1200 rpm, and the time is 15-20 min.

[0018] Furthermore, in step S4, the low-speed stirring speed is 200-400 rpm, the time is 5-10 min, and the mixing temperature is maintained at 55-65℃.

[0019] Furthermore, the filling in step S5 should be completed above the gel point of the adhesive (45-50°C).

[0020] As another objective of this invention, the invention also seeks protection for the use of the above-mentioned squeezable apple cider vinegar jelly in the preparation of functional foods for regulating intestinal flora, promoting digestion, or enhancing immunity.

[0021] Compared with existing technologies, the squeezable apple cider vinegar jelly provided by this invention combines the dual health benefits of apple cider vinegar and post-biotics. It has a good taste, high stability, and is convenient to consume, making it suitable for all types of people. This product not only solves the technical problems of the irritating taste of apple cider vinegar and the instability of the jelly system, but also significantly improves the product's functionality by introducing post-biotics. Specifically, this invention has the following beneficial effects: (1) This invention adopts a unique triple colloidal compound system (gellan gum, konjac gum, and locust bean gum), which achieves excellent suspension stability, smooth taste and absorbability. It can form a stable, transparent and smooth gel structure under the acidic conditions of apple cider vinegar, solve the problem of water separation and layering of jelly, and perfectly carry apple cider vinegar and prebiotic fermentation liquid. Therefore, this invention is not a simple improvement on the existing technology in terms of colloidal compounding, but a targeted and original system design based on the new product positioning (absorbable and functional) and harsh internal environment (high acidity). The colloidal network is designed to suspend and protect functional molecules such as postbiotics and phenols. The structure is dense and flexible, which helps the functional components to be released slowly during digestion. This is not only a colloidal matrix, but also a functional component delivery system with higher added value. (2) Prebiotic fermentation liquid was added, which was made by fermenting apple cider vinegar base liquid with specific probiotics under the presence of compound prebiotics (inulin, fructooligosaccharides). It is rich in short-chain fatty acids, antimicrobial peptides and other postbiotics, which significantly enhance the intestinal health regulation function of the product. At the same time, the fermentation process softens the acidity of apple cider vinegar and improves the flavor. This invention uses directional fermentation technology to generate the required functional components in situ within the product system, realizing the deep empowerment and flavor fusion of postbiotics and apple cider vinegar base. (3) This invention uses erythritol and steviol glycosides as sweeteners, and adds natural honey and passion fruit concentrate. Through flavor masking and synergy, unpleasant flavors are effectively masked, forming a new flavor experience that is rich in layers and has a pleasant sweet and sour taste. Attached Figure Description

[0022] Figure 1 This is a production process flow diagram of the absorbable apple cider vinegar jelly rich in post-genetics described in this invention. Detailed Implementation

[0023] The present invention will be further described below with reference to embodiments, but these are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the present invention are methods well known to those skilled in the art. Furthermore, the embodiments should be understood as illustrative, not limiting the scope of the invention. For those skilled in the art, various changes or modifications to the material composition and dosage in these embodiments without departing from the spirit and scope of the invention are also within the protection scope of the present invention.

[0024] It should be noted that the apple cider vinegar involved in this invention has a total acidity (calculated as acetic acid) of 4.0%-6.0% (m / v); the diluted apple cider vinegar solution is prepared by mixing apple cider vinegar and purified water at a volume ratio of 1:19 (apple cider vinegar content 5% (v / v)).

[0025] Example 1 The squeezable apple cider vinegar jelly rich in postbiotics of this embodiment contains the following per 100g: 3g apple cider vinegar, 5g prebiotic fermentation liquid, 0.85g complex colloid, 8g erythritol, 0.02g steviol glycosides, 2g honey, 1g passion fruit concentrate, 0.2g citric acid, 0.1g sodium citrate, 0.03g natural edible flavoring, and the remainder is purified water.

[0026] The above-mentioned composite colloid is composed of gellan gum, konjac gum, and locust bean gum in a mass ratio of 4:3:1.5.

[0027] The preparation method of the above prebiotic fermentation broth is as follows: Take 100 g of 5% (v / v) apple cider vinegar diluted solution, 3 g of inulin and 1.5 g of oligofructose, mix them, sterilize at 90℃ for 15 min, cool to 37℃, inoculate with 4.5 g of compound lactic acid bacteria (Lactobacillus plantarum: Lactobacillus paracasei: Lactobacillus acidophilus weight ratio 1:1:1), ferment at 37℃ for 40 h, homogenize the fermentation broth (20 MPa), sterilize at 82℃ for 12 min, and cool for later use; The preparation method of the above-mentioned squeezable apple cider vinegar jelly includes the following steps: S1, Sol: Dry mix 4g gellan gum, 3g konjac gum, 1.5g locust bean gum and 15g erythritol, add to 400g pure water at 78℃ while stirring at 1000rpm, and stir for 18min to obtain solution A. S2, Preparation of sugar-acid solution: Dissolve 65 g erythritol, 0.2 g steviol glycosides, 20 g honey, 2 g citric acid, and 1 g sodium citrate in 200 g purified water at 65℃ to obtain sugar-acid solution B; S3, Mix and adjust the volume: Add 50g of prebiotic fermentation liquid, sugar acid solution B, 30g of apple cider vinegar, 10g of passion fruit concentrate, and 0.3g of apple flavoring to gel solution A, stir at 300rpm for 8 minutes, and adjust the volume to 1000g at 60℃. S4, Filling and Sterilization: Fill upright bags at 68℃, sterilize in water bath at 88℃ for 25 min; S5, Cooling and Freezing: Cool to 25°C with cold water, freeze in a 5°C cold storage for 7 hours to obtain the finished product, absorbable apple cider vinegar jelly.

[0028] Example 2 The squeezable apple cider vinegar jelly rich in postbiotics of this embodiment contains the following per 100g: 4g apple cider vinegar, 10g prebiotic fermentation liquid, 0.85g complex colloid, 10g erythritol, 0.015g steviol glycosides, 1.5g honey, 0.8g passion fruit concentrate, 0.25g citric acid, 0.12g sodium citrate, 0.04g natural edible flavoring, and the remainder is purified water.

[0029] The above-mentioned composite colloid is made by compounding gellan gum, konjac gum, and locust bean gum in a mass ratio of 5:2.5:1.

[0030] The above-mentioned prebiotic fermentation liquid preparation method is the same as that in Example 1, except that: 120 g of 5% (v / v) apple cider vinegar dilution, 5 g of inulin, and 2.5 g of fructooligosaccharide are taken and inoculated with 4.8 g of compound bacteria (the compound lactobacillus is a mixture of three bacteria: Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus acidophilus, and the mass ratio of the three bacteria is 1:1:1), and fermented at 36°C for 45 h.

[0031] The preparation method of the above-mentioned squeezable apple cider vinegar jelly includes the following steps: S1, Sol: 5g gellan gum, 2.5g konjac gum, 1g locust bean gum and 18g erythritol are dry-mixed and slowly added to 450g pure water at 75℃ while stirring at 1200 rpm. Stirring is continued for 15 minutes to obtain sol A. S2, Preparation of sugar-acid solution: Dissolve 82g erythritol, 0.15g steviol glycosides, 15g honey, 2.5g citric acid, and 1.2g sodium citrate in 150g of purified water at 60℃ to obtain sugar-acid solution B; S3, Mix and adjust the volume: Add the prebiotic fermentation liquid, sugar acid solution B, 40 g apple cider vinegar, 8 g passion fruit concentrate, and 0.4 g flavoring to the gel solution A, stir at 300 rpm for 10 min, and adjust the volume to 1000 g at 60℃. S4, Filling and Sterilization: Fill at 70℃, sterilize at 90℃ for 20 min; S5, Cooling and Freezing: Cool to 25°C with cold water, freeze in a 4°C cold storage for 8 hours to obtain the finished product, absorbable apple cider vinegar jelly.

[0032] In other embodiments, the sippy apple cider vinegar jelly meets the following requirements: "In every 100g of sippy apple cider vinegar jelly, there are 2-5g of apple cider vinegar, 5-15g of prebiotic fermentation liquid, 0.8-1.5g of composite colloid, 8-12g of erythritol, 0.01-0.03g of steviol glycosides, 1-3g of honey, 0.5-2g of passion fruit concentrate, 0.1-0.3g of citric acid, 0.05-0.15g of sodium citrate, 0.01-0.05g of natural edible flavoring, and the balance is purified water.", "Gellan gum, konjac gum and locust bean gum are compounded in a mass ratio of (3-5):(2-4):(1-2)", and "The mass ratio of apple cider vinegar dilution, inulin and fructooligosaccharides is 100:(2-5):(1-3)", all of which can achieve the effects of the present invention.

[0033] To further illustrate the effects of the present invention, comparative examples 1-5 are given below.

[0034] Comparative Example 1 The difference between this comparative example and Example 1 is that no prebiotic fermentation liquid was added, and the apple cider vinegar content was increased to 8% (v / v), while the rest is the same as in Example 1.

[0035] Comparative Example 2 The difference between this comparative example and Example 1 is that the composite colloid was completely replaced with an equal amount (8.5g) of konjac gum, while the rest was the same as in Example 1.

[0036] Comparative Example 3 The difference between this comparative example and Example 1 is that 120 g of white sugar and 3 g of aspartame are used instead of erythritol and steviol glycosides, no prebiotic fermentation liquid is added, and the apple cider vinegar content is 4%. The rest of the process is the same as in Example 1.

[0037] Comparative Example 4 The difference between this comparative example and Example 1 is that only the composition ratio of the composite colloid is changed, while the rest is the same as in Example 1.

[0038] In Comparative Example 4-1, gellan gum, konjac gum, and locust bean gum were in a mass ratio of 8:3:1.5. Comparative Example 4-2: gellan gum, konjac gum, and locust bean gum were in a mass ratio of 1:3:1.5.

[0039] Comparative Example 5 The difference between this comparative example and Example 1 is that the prebiotic fermentation broth was prepared as follows: 100 g of 5% (v / v) diluted apple cider vinegar, 3 g of inulin, and 1.5 g of fructooligosaccharides were mixed and pasteurized at 90°C for 15 min. After cooling to 37°C, 4.5 g of compound lactic acid bacteria (with the same strain ratio as in Example 1) were inoculated and fermented at 28°C (lower than the preferred temperature) for 24 h (shorter than the preferred time). The fermentation broth was homogenized (20 MPa), sterilized at 82°C for 12 min, and then cooled for later use. This low-temperature, short-time fermentation condition was intended to simulate a non-optimal, incomplete fermentation process; the rest was the same as in Example 1.

[0040] Performance testing The following tests were performed on the products prepared in Examples 1 and 2 and Comparative Examples 1-5: (1) Sensory evaluation: A panel of 20 trained evaluators was invited to conduct blind evaluations of the product’s appearance, texture, flavor and overall acceptability according to the scoring criteria in Table 1.

[0041] Table 1. Detailed Scoring Criteria (2) Stability test: Water separation rate: The product was stored in a constant temperature chamber at 37℃ for 14 days, and the percentage of water weight separated was measured by centrifugation (4000 rpm, 15 min).

[0042] Viscosity changes: The viscosity (mPa·s) was measured initially and after 14 days of storage using a Boton RVA 4800 rapid viscometer at 25°C and 30 rpm.

[0043] (3) Physicochemical indicators: pH value and titratable acidity: The method of GB / T 12456-2021 "Determination of total acid in food" was adopted, and the acid was expressed as malic acid.

[0044] Quantitative analysis of functional components: Short-chain fatty acid (SCFA) content: The content of characteristic active components of post-biotics, such as acetic acid, lactic acid, and propionic acid, was determined by gas chromatography (GC) (mg / 100g). Total phenolic content: Determined by the Folin-Ciocalteu method, expressed as gallic acid equivalents (mg GAE / 100g). Total flavonoid content: Determined by the aluminum nitrate colorimetric method, expressed as rutin equivalents (mg RE / 100g).

[0045] (4) In vitro simulated digestion stability: Simulated digestive fluids consist of corresponding electrolyte solutions, enzymes, CaCl₂, and bile salts. Simulated gastric juice (SGF): 3.10 g NaCl, 0.15 g CaCl₂, 0.60 g NaHCO₃, and 1.10 g KCl were diluted to 1 L of deionized water. The pH was then adjusted to 3.0 (±0.05) with 1.0 mol / L HCl and 1.0 mol / L NaHCO₃. Pepsin was added to a final concentration of 2000 U / mL immediately before use. Simulated intestinal juice (SIF): 5.40 g NaCl, 0.65 g KCl, and 0.33 g CaCl₂ were accurately weighed and dissolved in 1 L of deionized water. The pH was then adjusted to 7.0 (±0.05) with 1.0 mol / L HCl and 1.0 mol / L NaHCO₃. Trypsin was added to a final concentration of 100 U / mL immediately before use, and bile salts were added to a final concentration of 10 mmol / L. The simulated digestion solution was mixed with the sample solution and the sample solution from the previous digestion stage at a volume ratio of 1:1. Simulated digestion was then performed in a 37°C constant temperature water bath with continuous gentle shaking at 100 rpm for 2 hours each. The digestion products from each stage and fresh undigested sample solution were collected, and the retention rates (%) of SCFAs, total phenols, and total flavonoids after digestion with gastric and intestinal juices were determined to assess the bioavailability of the functional components.

[0046] Sensory evaluation, stability testing, physicochemical index determination, and in vitro simulated digestion stability testing were performed on the products of Examples 1 and 2 and Comparative Examples 1-3. The results are shown in Tables 2 and 3 below: Table 2. Results of Sensory Evaluation and Stability Tests for Products As shown in Table 2, Examples 1 and 2, especially Example 1, performed best in all sensory indicators, exhibiting the highest flavor acceptability, excellent stability, low water separation rate (<2%), and almost no change in viscosity. This demonstrates the effectiveness of the composite colloidal system and complete thermally induced gelation process of this invention. Comparative Example 2, using only konjac gum, had the worst product texture and stability, with a water separation rate as high as 8.5% and a significant decrease in viscosity. Secondly, in Comparative Example 4-1, excessive gellan gum resulted in an overly strong gel, leading to a harder texture, increased brittleness, decreased smoothness, and poor absorbency. Excessive gellan gum also disrupted the synergistic water-holding effect between colloids, resulting in a significantly higher water separation rate (4.5%) and viscosity change rate (-12.5%) compared to Examples 1-2. In Comparative Example 4-2, insufficient gellan gum resulted in insufficient gel network strength, failing to effectively retain water, leading to a soft and mushy texture, structural collapse, a water separation rate as high as 15.2%, a significant decrease in viscosity (-35.0%), and the lowest appearance and texture scores. The results show that the ratio of the composite colloid must be within the range of (3-5):(2-4):(1-2) described in this invention, especially the preferred ratio of 4:3:1.5, to achieve a perfect balance between a smooth texture, excellent absorbency, and extreme stability. Any deviation from the ratio of any key component will lead to a significant decrease in product quality, which proves the irreplaceable nature of the composite colloid system of this invention. Although the colloid system of Comparative Example 5 is intact and the basic stability of the product is acceptable, due to insufficient fermentation, intermediate metabolites that may not have been completely masked may have been produced, resulting in insufficient flavor smoothness, a slightly prominent acidity, and a flavor score (8.2) lower than that of the Example.

[0047] Table 3. Test results of the product's physicochemical and functional indicators (with Example 1 as 100% baseline) As shown in Table 3, significant amounts of SCFAs (>75 mg / 100g) were detected in Examples 1 and 2, providing direct evidence of postbiotic production. However, no SCFAs were detected in Comparative Examples 1 and 3 (without fermentation), strongly demonstrating that the prebiotic fermentation broth introduced novel functional components, achieving functional enhancement. The SCFA content in Comparative Example 2 was lower than that in Examples 1 and 2. This is because although the fermentation process proceeded normally and produced SCFAs, the unstable konjac gum gel system could not effectively encapsulate and fix these water-soluble functional components, leading to partial loss of these components with precipitated water during storage and pre-testing treatment. In Comparative Example 5, due to lower fermentation temperature and shorter fermentation time, fermentation was incomplete, resulting in a significant reduction in the yield of the core postbiotic functional component SCFAs, with a content only 45% of that in Example 1.

[0048] The total phenol and total flavonoid contents of Examples 1 and 2 were significantly higher than those of Comparative Example 3 (traditional high-sugar jelly), indicating that the product of the present invention has stronger antioxidant potential. The total phenol and total flavonoid contents of Comparative Example 2 were significantly lower than all other groups, only about 2 / 3 of those of Example 1. This is because polyphenols and flavonoids are also "carried away" by the water released from the unstable colloid. Severe water separation (8.5%) directly led to a significant loss of these antioxidant components, demonstrating that the composite colloidal system is crucial for protecting functional components.

[0049] The functional components (SCFAs, total phenols, and total flavonoids) in Examples 1 and 2 maintained extremely high retention rates (>85%) after simulated digestion in vitro, demonstrating that these active ingredients can effectively reach the intestines and be absorbed and utilized, exhibiting high bioavailability and indicating their favorable in vivo health effects. In Comparative Example 2, the retention rates of all functional components after simulated digestion were significantly lower than those in the Example group, and even lower than those in Comparative Example 3. This is because the loose, incomplete gel structure cannot form effective protection in the digestive tract, making it easier for gastric acid and digestive enzymes to penetrate and damage its structure, leading to premature degradation or release of the functional components and a significant reduction in bioavailability. This demonstrates that the dense gel network formed by the composite colloid of the present invention has a unique advantage in protecting the functional components and ensuring their smooth arrival in the intestines. Furthermore, the deficiencies in the functional components in Comparative Example 5 also directly affected their performance during in vitro digestion; the digestibility retention rate of SCFAs (80.5%) was significantly lower than that of the Example group (91.5%), indicating that their bioavailability was impaired due to improper fermentation processes. This indicates that the fermentation process (35-37℃, 36-48 h) used in this invention is crucial and irreplaceable for generating sufficient amounts of highly active metabiotics and achieving synergistic optimization of flavor and function.

[0050] Through the above-mentioned multi-dimensional and quantifiable index measurements, it is fully demonstrated that the products of this invention (Examples 1 and 2) have significant advantages over traditional products (Comparative Examples 1-5) in terms of taste, stability, content of functional ingredients, and bioavailability. The composite colloidal formulation of this invention is not only an optimization of texture but also a key technological guarantee for achieving high product functionality, further highlighting the invention's creativity and added value. In particular, the introduction of post-biotic fermentation broth endows the product with entirely new functional attributes, which are completely absent in the comparative examples, demonstrating the prominent substantive features and significant progress of the invention.

Claims

1. A susceptible apple cider vinegar jelly rich in post-adrenergic glycogen, characterized in that, Per 100g of absorbable apple cider vinegar jelly, there are 2-5g of apple cider vinegar, 5-15g of prebiotic fermentation liquid, 0.8-1.5g of complex colloid, 8-12g of erythritol, 0.01-0.03g of steviol glycosides, 1-3g of honey, 0.5-2g of passion fruit concentrate, 0.1-0.3g of citric acid, 0.05-0.15g of sodium citrate, 0.01-0.05g of natural edible flavoring, and the balance being purified water; the complex colloid is composed of gellan gum, konjac gum and locust bean gum.

2. The absorbable apple cider vinegar jelly rich in post-genetic agents according to claim 1, characterized in that, The gellan gum, konjac gum, and locust bean gum are compounded in a mass ratio of (3-5):(2-4):(1-2).

3. The absorbable apple cider vinegar jelly rich in post-genetic agents according to claim 2, characterized in that, The gellan gum, konjac gum, and locust bean gum are compounded in a mass ratio of 4:3:1.

5.

4. The absorbable apple cider vinegar jelly rich in post-genetic agents according to claim 1, characterized in that, The prebiotic fermentation liquid is prepared by the following method: apple cider vinegar dilution, inulin and fructooligosaccharides are mixed in a certain proportion, sterilized and cooled, inoculated with compound lactobacillus, fermented at a constant temperature, homogenized and sterilized after fermentation.

5. The absorbable apple cider vinegar jelly rich in post-genetics according to claim 4, characterized in that, The mass ratio of the apple cider vinegar dilution, inulin and fructooligosaccharides is 100:(2-5):(1-3).

6. The absorbable apple cider vinegar jelly rich in post-genetics according to claim 4, characterized in that, The inoculation amount of the compound lactobacillus is 3-5 wt%, and the compound lactobacillus is a mixture of three bacteria: Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus acidophilus, with a mass ratio of 1:1:

1.

7. The absorbable apple cider vinegar jelly rich in post-genetics according to claim 4, characterized in that, After mixing, the sterilization temperature is 85-90℃, and the sterilization time is 15-20 min; The constant temperature fermentation temperature is 35-37℃, and the fermentation time is 36-48 h; the sterilization temperature is 80-85℃, and the sterilization time is 10-15 min.

8. A method for preparing a squeezable apple cider vinegar jelly as described in any one of claims 1-7, characterized in that, Includes the following steps: S1, Sol: Dry mix the composite colloid with 30-40% of the total amount of erythritol, and slowly add it to pure water at 75-80℃ under high-speed stirring. Continue to stir at high speed to fully dissolve it, and obtain colloid A. S2, Preparation of sugar-acid solution: Dissolve the remaining erythritol, steviol glycosides, honey, citric acid, and sodium citrate in pure water, heat to 60-70℃ and stir to dissolve, to obtain sugar-acid solution B; S3, Mix and adjust volume: Add the prebiotic fermentation liquid, the sugar acid solution B obtained in step S2, apple cider vinegar, passion fruit concentrate, and natural edible flavoring to the gel A in sequence, stir and mix at low speed, and add purified water to adjust the volume to the final total volume. S4, Filling and Sterilization: Fill and seal the mixed liquid after volume adjustment at 65-70℃, and pasteurize at 85-90℃ for 20-30 minutes. S5, Cooling and Freezing: After sterilization, cool to room temperature and transfer to a cold storage at 4-10℃ to freeze for 6-8 hours to obtain the squeezable apple cider vinegar jelly product.

9. The method according to claim 4, characterized in that, In step S1, the high-speed stirring speed is 800-1200 rpm and the stirring time is 15-20 min; in step S3, the low-speed stirring speed is 200-400 rpm and the stirring time is 5-10 min, and the temperature of the liquid is maintained at 55-65℃.

10. The use of a squeezable apple cider vinegar jelly as described in any one of claims 1-7 in the preparation of functional foods for regulating intestinal flora, promoting digestion, or enhancing immunity.

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