A method for preparing black chokeberry anthocyanin antioxidant jelly

Abstract

This invention belongs to the field of food processing technology and discloses a method for producing anthocyanin-enriched antioxidant jelly from black chokeberry. By weight, the raw materials include: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water. The method employs a persimmon compound astringency removal process to eliminate the astringency of the black chokeberry itself; uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, which reduces calories and avoids masking the natural flavor of anthocyanins; and utilizes a compound gum to form the jelly, combining the anthocyanins of black chokeberry with the jelly; thus developing a low-sugar, healthy, functional food to meet consumers' demand for healthy snacks.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and specifically relates to a method for producing an antioxidant jelly containing anthocyanins from black chokeberry. More particularly, it relates to a method for producing an antioxidant jelly with black chokeberry anthocyanins as the main active ingredient. Background Technology

[0002] Black chokeberry (Sorbus nigra) is rich in polyphenolic compounds such as anthocyanins, proanthocyanidins, chlorogenic acid, and flavonols, with a total phenolic content far exceeding that of common berries like blueberries and cranberries. Studies have shown that black chokeberry extract possesses extremely strong antioxidant and free radical scavenging abilities, demonstrating great potential in preventing chronic diseases, delaying aging, and improving microcirculation. However, its fresh fruit has a sour and astringent taste, making it unpalatable for direct consumption. It is mainly processed into juice, wine, or dietary supplements, but current processing methods (such as high-temperature, long-term sterilization) often result in significant losses of heat-sensitive active ingredients such as anthocyanins. Summary of the Invention

[0003] To overcome the shortcomings of existing technologies and to maximize the preservation of the antioxidant function of black chokeberry, this invention provides a method for producing black chokeberry anthocyanin antioxidant jelly. This invention employs a gentle processing technique to maximize the preservation of heat-sensitive anthocyanin components in black chokeberry; it uses a persimmon compound astringency removal process to eliminate the astringency of black chokeberry itself; it uses erythritol, a natural sugar substitute, to replace sucrose as a sweetener, reducing calories and avoiding masking the natural flavor of anthocyanins; and it utilizes a compound gum (carrageenan and konjac gum) to shape the jelly, combining the black chokeberry anthocyanins with the jelly; thus developing a low-sugar, healthy functional food to meet consumers' demand for healthy snacks.

[0004] The above-mentioned objective of this invention is achieved through the following technical solution: A black chokeberry anthocyanin antioxidant jelly, by weight, comprises the following ingredients: 6.5-19.5 parts black chokeberry, 3.5-10.5 parts persimmon, 7-21 parts erythritol, 0.4-1.2 parts carrageenan, 0.4-1.2 parts konjac gum, and the remainder being drinking water.

[0005] This invention also claims protection for a method for preparing the above-mentioned black chokeberry anthocyanin antioxidant jelly, comprising the following steps: (1) Pretreatment: Select mature black chokeberry and persimmon that are free from pests, diseases and mechanical damage, and wash them repeatedly with clean water to remove mud and impurities from the surface; remove the stems from the washed black chokeberry and peel the persimmons. (2) Mixing and pulping and de-astringency removal: Mix the black chokeberry and persimmons processed in step (1) in proportion, and add the same amount of drinking water as the black chokeberry. Use a juicer to make a smooth fruit puree. Seal the mixed fruit puree at room temperature for 3-5 hours to carry out natural de-astringency removal treatment, so that the tannins in the persimmons can fully react with some components in the black chokeberry to improve the taste. (3) Heating and sieving: Place the fruit puree after deastringency removal in step (2) into a water bath at 65-75℃, heat and stir at the same time, and cook for 5-10 minutes to inactivate enzyme activity and preliminarily sterilize; then sieve while hot to remove coarse fibers and seed residues to obtain a fine and uniform fruit puree slurry. (4) Preparation of compound adhesive: Weigh the carrageenan and konjac gum powder, add the corresponding proportion of drinking water and erythritol, heat and stir at a constant temperature of 38-42℃ for 8-10 minutes to fully dissolve and swell, and prepare a uniform and transparent compound adhesive solution for later use. (5) Mixing and cooking: Add the fruit pulp slurry that has been sieved in step (3) to the compound colloid solution prepared in step (4), and heat and stir continuously at 65-75℃ for 14-16 minutes to fully integrate the fruit pulp and colloid to form a uniform mixed jelly liquid. (6) Filling and solidification: Quickly pour the mixed hot jelly liquid into the pre-prepared mold and gently shake it to remove the internal air bubbles; after it cools naturally to room temperature, transfer it to the refrigerator and refrigerate it at 4℃ for 2-4 hours until it is completely solidified and formed, thus obtaining the black chokeberry anthocyanin antioxidant jelly.

[0006] In step (4), the specific amount of carrageenan added is 0.5±0.05g, the specific amount of konjac gum added is 0.5±0.05g, the specific amount of drinking water added is 71±1ml, and the specific amount of erythritol added is 8±0.05g. This specific ratio of compound gum system can form an optimal gel network structure, effectively enabling jelly to form.

[0007] Furthermore, in step (2), the mass ratio of black chokeberry to persimmon is 65-70:30-35. In step (2), the ratio of black chokeberry to persimmon is strictly controlled at 65:35; the specific amount of black chokeberry added is 13±0.5g, and the specific amount of persimmon added is 7±0.5g. This ratio is key to achieving the optimal balance between taste and antioxidant activity.

[0008] Furthermore, in step (3), a sieve of 40-60 mesh is used for sieving.

[0009] The advantages of this invention compared to the prior art are: 1. This invention creatively combines black chokeberry with persimmon. The natural sugars and specific flavor compounds in persimmon effectively neutralize and mask the sourness and astringency of black chokeberry. Experiments show that the sensory scores at this blend ratio (65:35) are significantly higher than those of black chokeberry alone or other combinations.

[0010] 2. This invention, through an optimized and gentle processing technique (with key steps controlled at 70°C throughout), minimizes the thermal degradation and oxidation of anthocyanins during processing. Verification using the FRAP method showed that the vitamin C equivalent of the jelly sample prepared according to this invention was 2.30 mmol / L. This indicates that the active ingredients in the jelly of this invention are effectively preserved, and due to the synergistic effect of antioxidant components in persimmons (such as vitamin C and polyphenols), its total antioxidant capacity is not simply additive, but exhibits a synergistic effect.

[0011] 3. This invention uses erythritol as a sweetener, which has a pure sweetness but is extremely low in calories and is almost not metabolized and absorbed by the human body, thus having little impact on blood sugar. This makes the product suitable for a wide range of consumers, including diabetics, obese individuals, and those controlling their blood sugar. This invention uses carrageenan and konjac gum in a specific ratio (preferably 1:1), producing a good gel synergistic effect. The resulting jelly has a uniform texture, is elastic, has a low water separation rate, maintains a stable gel state under refrigeration conditions, and has a smooth texture, superior to jellies made with a single colloid. Detailed Implementation

[0012] The present invention is described in detail below through specific embodiments, but this does not limit the scope of protection of the present invention. Unless otherwise specified, the experimental methods used in the present invention are all conventional methods, and the experimental equipment, materials, reagents, etc. used can all be obtained commercially.

[0013] Material sources: Black chokeberry: Selected fruits that are 90% ripe or more; Persimmon: Selected fresh, ripe persimmons that are not astringent and are available in the market; Other raw and auxiliary materials are all food grade and purchased from commercial channels.

[0014] Antioxidant activity assay: The FRAP method was used to determine the antioxidant activity according to the literature method. The results are expressed as approximately 2.30 mmol / L of vitamin C equivalent in the original jelly sample.

[0015] Sensory evaluation: Ten sensory evaluators were invited to give a comprehensive score for appearance (20%), color (20%), flavor (30%), and taste (30%), with a maximum score of 100 points.

[0016] Example 1 This embodiment provides a black chokeberry anthocyanin antioxidant jelly, the formula and preparation steps of which are as follows: Formula: Black chokeberry: 13.0g, persimmon: 7.0g, erythritol: 8.0g, carrageenan: 0.5g, konjac gum: 0.5g, drinking water: 71.0ml.

[0017] Production steps: Remove the stems from the black chokeberry and peel the persimmons, then wash them separately with clean water. Mix 13.0g of black chokeberry and 7.0g of persimmon, add 20ml of drinking water, blend into a smooth puree using a juicer, and let it sit at room temperature for 4 hours to remove astringency. Boil the de-astringent fruit puree in a 70℃ water bath for 8 minutes, then pass it through a 60-mesh sieve to obtain the fruit puree slurry. Mix 0.5g carrageenan and 0.5g konjac gum with the remaining 51ml of drinking water (20ml of the total 71ml has been used for pulping) and 8.0g erythritol, heat and stir at 40℃ for 10 minutes to prepare the compound gum; Add the fruit puree slurry to the compound adhesive and stir and heat at 70℃ for 15 minutes; After filling, shaking and cooling to room temperature, refrigerate at 4°C for 3 hours to obtain the final product.

[0018] Example 2 This is essentially the same as Example 1, except that the formula ratio is adjusted to the lower limit of the range: Black chokeberry: 6.5g, persimmon: 3.5g, erythritol: 7.0g, carrageenan: 0.4g, konjac gum: 0.4g, drinking water: add to a total of 100g.

[0019] Example 3 Basically the same as Example 1, except that the formula ratio is adjusted to the upper limit of the range: Black chokeberry: 19.5g, persimmon: 10.5g, erythritol: 21.0g, carrageenan: 1.2g, konjac gum: 1.2g, drinking water: add to a total of 100g.

[0020] Comparative Example 1 The method is basically the same as in Example 1, except that persimmons are not added, and the amount of black chokeberry is increased to 20.0g, with drinking water used to make up the total amount to 100g.

[0021] Comparative Example 2 It is basically the same as Example 1, except that only 1.0g of carrageenan is added and no konjac gum is added.

[0022] Effect verification data Results analysis: Sensory evaluation showed that Example 1, which added persimmons, scored much higher than Comparative Example 1, which did not add persimmons, confirming that persimmons can effectively improve the sour and astringent taste of black chokeberry.

[0023] The compound gum system (Example 1) is significantly superior to single carrageenan (Comparative Example 2) in terms of texture, has better elasticity, and effectively prevents the problem of gel separation (dehydration shrinkage), which is crucial for the shelf-life stability of the jelly.

[0024] In summary, this invention has successfully prepared a functional antioxidant jelly with significant advantages in taste, nutrition, and stability through precise raw material compounding and process optimization.

[0025] The embodiments described above are merely preferred embodiments of the present invention, and not all feasible embodiments of the present invention. Any obvious modifications made by those skilled in the art without departing from the principles and spirit of the present invention should be considered to be included within the scope of protection of the claims of the present invention.

Claims

1. A black chokeberry anthocyanin antioxidant jelly, characterized in that, By weight; Its raw materials include: 6.5-19.5 parts of black chokeberry, 3.5-10.5 parts of persimmon, 7-21 parts of erythritol, 0.4-1.2 parts of carrageenan, 0.4-1.2 parts of konjac gum, and the remainder is drinking water.

2. The preparation method of the black chokeberry anthocyanin antioxidant jelly as described in claim 1, characterized in that, Includes the following steps: (1) Pretreatment: Select mature black chokeberry and persimmon that are free from pests, diseases and mechanical damage, and wash them repeatedly with clean water to remove mud and impurities from the surface; remove the stems from the washed black chokeberry and peel the persimmons. (2) Mixing and pulping and deastringency removal: Mix the black chokeberry and persimmon treated in step (1) in proportion, add the same amount of drinking water as the black chokeberry, and blend into a smooth puree using a juicer; seal the resulting mixed puree at room temperature for 3-5 hours to allow for natural deastringency removal. (3) Heating and sieving: Place the fruit puree after deastringency removal in step (2) into a water bath at 65-75℃, heat and stir at the same time, cook for 5-10 minutes, and then sieve while hot to remove residue and obtain a fine and uniform fruit puree slurry. (4) Preparation of compound gum: Weigh the carrageenan and konjac gum powder, add the corresponding proportion of drinking water and erythritol, heat and stir at a constant temperature of 38-42℃ for 8-10 minutes to prepare a uniform and transparent compound gum solution for later use. (5) Mixing and cooking: Add the fruit pulp slurry that has been sieved in step (3) to the compound adhesive solution prepared in step (4), and heat and stir continuously at 65-75℃ for 14-16 minutes to form a uniform mixed jelly liquid; (6) Filling and solidification: Quickly pour the mixed hot jelly liquid into the pre-prepared mold and gently shake it to remove the internal air bubbles; after it cools naturally to room temperature, transfer it to the refrigerator and refrigerate it at 4℃ for 2-4 hours until it is completely solidified and formed, thus obtaining the black chokeberry anthocyanin antioxidant jelly.

3. The preparation method of the black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (2), the mass ratio of black chokeberry to persimmon is 65-70:30-35.

4. The preparation method of the black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (2), the specific amount of black chokeberry added is 13±0.5g, and the specific amount of persimmon added is 7±0.5g.

5. The preparation method of the black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (3), a sieve with a mesh size of 40-60 is used for sieving.

6. The method for preparing a black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (4), the specific amount of carrageenan added is 0.5±0.05g, and the specific amount of konjac gum added is 0.5±0.05g.

7. The preparation method of the black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (4), the specific amount of drinking water added is 71±1ml.

8. The method for preparing a black chokeberry anthocyanin antioxidant jelly as described in claim 2, characterized in that, In step (4), the specific amount of erythritol added is 8±0.05g.

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