Preparation method of aronia melanocarpa anthocyanin antioxidant jelly
By using a gentle processing technique and compound colloids to prepare black chokeberry antioxidant jelly, the problems of anthocyanin loss and astringency are solved, providing a healthy, low-sugar jelly that achieves the effect of effectively preserving active ingredients and improving taste.
CN122074630APending Publication Date: 2026-05-26DALIAN UNIV
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Patent Information
- Application Number
- CN202610382276.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-26
- Publication Date
- 2026-05-26
AI Technical Summary
Technical Problem
The current processing method for black chokeberry results in a significant loss of anthocyanin active ingredients, an unacceptable astringent taste, and the high calorie content of traditional sweeteners, making it unsuitable for healthy individuals.
Method used
Using a gentle processing technique to preserve anthocyanins, the persimmon neutralizes its astringency, erythritol is used instead of sucrose, and carrageenan and konjac gum are combined to form a gel. This is combined with black chokeberry and persimmon to create an antioxidant jelly.
Benefits of technology
It retains anthocyanin activity to the maximum extent, improves taste, reduces calories, and provides a healthy, low-sugar jelly with good gel stability, making it suitable for most consumers.
✦ Generated by Eureka AI based on patent content.
Abstract
The invention belongs to the technical field of food processing, and discloses a making method of aronia melanocarpa anthocyanin antioxidant jelly. In parts by weight; the aronia melanocarpa beverage is prepared from the following raw materials in parts by weight: 6.5 to 19.5 parts of aronia melanocarpa, 3.5 to 10.5 parts of persimmons, 7 to 21 parts of erythritol, 0.4 to 1.2 parts of carrageenan, 0.4 to 1.2 parts of konjac glucomannan and the balance of drinking water. The method adopts a persimmon compound astringency removal process to remove the astringency of the aronia melanocarpa; natural sugar-substituted erythritol is adopted to replace cane sugar to serve as a sweetening agent, so that heat is reduced, and the natural flavor of anthocyanin is prevented from being covered; the jelly is formed by using the compound gum, and the aronia melanocarpa anthocyanin is combined with the jelly; low-sugar healthy functional food is developed, and the requirements of consumers for healthy snacks are met.
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