A crystal pear juice gel jelly and a preparation method thereof

Abstract

The present application belongs to the field of food technology, and particularly relates to a gel soft candy containing water crystal pear juice and Chinese wolfberry liquid and a preparation method thereof. The water crystal pear juice gel soft candy provided by the present application is mainly composed of water crystal pear juice Chinese wolfberry mixed liquid, dried tangerine or orange peel enzymolysis powder, maltitol, citric acid and a gelling agent. The present application is a gel soft candy prepared by taking water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel as main raw materials and taking gelatin and rhizoma marantae starch as gelling agents. The water crystal pear juice gel soft candy can maximize the utilization of the nutritional value of active ingredients in the water crystal pear juice, Chinese wolfberry liquid and dried tangerine or orange peel, and the prepared water crystal pear juice gel soft candy has good antioxidant property, is a new type of health care gel soft candy with high nutritional value, delicate taste, moderate softness and hardness, and integrates health care, taste and nutritional value.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food technology, and particularly relates to a gelatinous soft candy containing water crystal pear juice and medlar juice and a preparation method thereof. BACKGROUND

[0002] As a traditional Chinese medicinal material, dried tangerine or orange peel has the effects of regulating qi, reducing phlegm, and descending adverse qi. Medlar is rich in various amino acids, vitamins, and minerals, and can nourish the liver and kidney, improve eyesight and brain function, improve the immune function of the respiratory system, and enhance the defense ability against respiratory diseases, thereby achieving the effect of moistening the lung. Water crystal pear is rich in minerals and vitamin C, and has the effects of clearing heat and resolving toxins, and moistening the lung to relieve cough and sore throat. The combination of water crystal pear, medlar, and dried tangerine or orange peel can achieve the effects of moistening the lung and tonifying qi.

[0003] Patent document CN111109389A discloses a dried tangerine or orange peel snow pear tea composed of dried tangerine or orange peel, Maojian, dried snow pear, dried lemon, finger citron, trichosanthes, clove, and medlar. The prepared dried tangerine or orange peel snow pear tea has a clear and fragrant taste, and also has the effects of moistening the throat and lung, reducing phlegm and relieving cough, and invigorating the spleen and regulating qi. Long-term consumption of the tea has the effects of preventing and assisting the treatment of pharyngitis, enterogastritis, hyperlipidemia, hypertension, and heart disease.

[0004] Patent document CN108522915A discloses a processing technology of snow pear juice, which comprises the following steps: (1) preparing pear, medlar, honey, lemon, dried tangerine or orange peel, red dates, and water; (2) preparing honey water: pouring honey into water, stirring, and preparing honey water, and adding medlar and lemon into the honey water; (3) treating pear; (4) juicing; (5) treating dried tangerine or orange peel and red dates; (6) adding the dried tangerine or orange peel and red dates treated in step (5) into the honey pear juice, and stirring and mixing uniformly; and (7) high-temperature sterilization. The snow pear juice prepared by the processing method is prepared by a pure natural method, and does not contain additives, and has the effects of clearing heat, moistening the throat and lung.

[0005] Patent document CN1555737A discloses a health beverage, which is prepared by using conventional technology and comprises licorice, two flowers, sophora fruit, clove, dried tangerine or orange peel, mountain residue, medlar, red pear, sugar, and bee syrup in a certain weight ratio and an appropriate amount of water. The prepared health beverage is a light coffee-colored liquid, which can be consumed cold or hot, and does not contain any preservatives, additives, and pigments, and has no toxic side effects. Moreover, the beverage is sour and sweet, and has the effects of clearing heat and moistening the lung, clearing the intestine and resolving toxins, and improving health. Long-term consumption of the beverage can reduce excess fat in the body, and has obvious health care effects.

[0006] With the acceleration of modern life pace and the continuous improvement of health consciousness, high-fiber, low-fat food gradually get the attention of consumers, the application of polysaccharide is more and more widely. And gel soft candy is a kind of soft texture, soft and smooth, good chewing and melt-in-the-mouth candy, how to combine the nutritional ingredients such as crystal pear, medlar and dried tangerine or orange peel with the characteristics of soft candy to develop a kind of food which can not only improve the nutritional value of crystal pear, medlar and dried tangerine or orange peel, but also meet the dietary needs of modern people, there is no relevant literature reported. SUMMARY

[0007] In order to solve the defects of the prior art, the present application provides a kind of gel soft candy containing crystal pear juice and medlar liquid and its preparation method. The present application is to take crystal pear juice, medlar liquid and dried tangerine or orange peel as main raw material, gelatin and rhizoma marantae starch as gel agent to make gel soft candy. The prepared gel soft candy not only has the effect of nourishing lung and tonifying qi, but also has significant antioxidant effect, and has good health care effect on human body.

[0008] The present application provides a kind of crystal pear juice gel soft candy, including the following ingredients and its weight percentage:

[0009] Crystal pear juice medlar mixed liquid 36-40%, dried tangerine or orange peel enzymatic powder 0.5-1%, maltitol 20-25%, citric acid 1-1.5% and gel agent 35-40%.

[0010] Further, the crystal pear juice gel soft candy is composed of the following ingredients and its weight percentage:

[0011] Crystal pear juice medlar mixed liquid 38%, dried tangerine or orange peel enzymatic powder 0.8%, maltitol 23%, citric acid 1.2% and gel agent 37%.

[0012] Further, the preparation method of the crystal pear juice medlar mixed liquid is:

[0013] Take crystal pear, core, cut, squeeze juice, filter, get crystal pear juice; take medlar powder, add distilled water to dissolve, the solid-liquid ratio of medlar powder and distilled water is 1g:10mL, get medlar liquid; mix crystal pear juice and medlar liquid according to the volume ratio of 5:(1-3), get it.

[0014] Further, the volume ratio of crystal pear juice and medlar liquid in the crystal pear juice medlar mixed liquid is 5:2.

[0015] Further, the preparation method of the dried tangerine or orange peel enzymatic powder is:

[0016] Take dried tangerine or orange peel, crush, get dried tangerine or orange peel powder, then add citric acid-citric acid buffer solution with pH 4.5, stir uniformly, then add pectinase and cellulase, heat under the condition of water bath with temperature of 40-50℃ for 1-2h, centrifugal filtration, take supernatant, freeze-drying, get it.

[0017] Further, the mass ratio of the pericarpium citri reticulatae powder, pectinase and cellulase is 5:0.1:0.15, and the solid-liquid ratio of the pericarpium citri reticulatae powder and the citric acid-citric acid buffer solution is 1g:5mL.

[0018] Further, the gelatin is composed of gelatin and arrowroot starch in a weight ratio of 5:(2-3), and preferably, the gelatin is composed of gelatin and arrowroot starch in a weight ratio of 5:2.

[0019] In addition, the application further provides a preparation method of the crystal pear juice gel soft candy, comprising the following steps:

[0020] Step S1: subjecting the crystal pear juice and wolfberry mixture to negative high-voltage pulse treatment for 1-3min to obtain a mixture I;

[0021] Step S2: taking gelatin, adding 3-4 times the weight of gelatin of distilled water, stirring uniformly, then placing in a water bath kettle with a temperature of 80-90℃ for heating and dissolving for 12-18min to obtain a gelatin solution;

[0022] Step S3: taking arrowroot starch, adding 4-6 times the weight of arrowroot starch of distilled water, stirring uniformly, placing in a water bath kettle with a temperature of 80-90℃ for heating and dissolving for 12-18min, then adding β-cyclodextrin for high-voltage pulse treatment to obtain an arrowroot starch solution;

[0023] Step S4: taking citric acid, adding 1-2 times the weight of citric acid of distilled water, stirring uniformly to obtain a citric acid solution;

[0024] Step S5: adding maltitol into the gelatin solution prepared in step S2, continuously stirring and dissolving, after complete dissolution, adding the mixture I prepared in step S1 and the arrowroot starch solution prepared in step S3, after the above mixture becomes viscous, pouring into the citric acid solution prepared in step S4, then uniformly scattering pericarpium citri reticulatae enzyme hydrolysis powder, pouring into a mold while hot, placing in a 4℃ refrigerator for freezing for 2h, then taking out, demolding and packaging, to obtain the crystal pear juice gel soft candy.

[0025] Further, the negative high-voltage pulse treatment in step S1 is under the following conditions: negative pulse high-voltage of -20 to -25kV, frequency of 0-1Hz, and pulse width of 50-60ms.

[0026] Further, the specific treatment method of step S3 is as follows: taking arrowroot starch, adding 4-6 times the weight of arrowroot starch of distilled water, stirring uniformly, placing in a water bath kettle with a temperature of 80-90℃ for heating and dissolving for 12-18min, then adding 10-20% of the mass of arrowroot starch of β-cyclodextrin, under the conditions of pulse high-voltage of 20kV, frequency of 1Hz, and pulse width of 50ms, pulse treatment for 2-3min to obtain an arrowroot starch solution.

[0027] In the gel jelly, the kind of gelling agent is very important to the jelly. After a lot of experiments, the inventors use gelatin as the main gelling agent and add arrowroot starch. The inventors make jelly with different proportions of gelatin and arrowroot starch, and compare with the standard product wild mountain jujube cake to determine the hardness and the sensory evaluation of the jelly. The results show that when the proportion of gelatin and arrowroot starch is 5:1, the hardness of the jelly is the highest, but the taste is not the best. When the proportion is 5:2 and 5:3, the hardness of the jelly is moderate, and the preference is also higher. With the increase of arrowroot starch, the hardness of the jelly gradually decreases. In addition, the jelly is difficult to shape and demold, and the preference is low. Therefore, the proportion of gelatin and arrowroot starch is selected as 5:2 and 5:3 as the gelling agent.

[0028] However, when the inventors make jelly with the optimal proportion of gelatin and arrowroot starch, the chewiness, cohesiveness and elasticity of the jelly are slightly worse than the commercial product, which does not achieve the expected effect. The inventors find that the gelatin-arrowroot starch mixture is a protein-polysaccharide complex gel system. In the gelling agent, the three-dimensional network structure formed by gelatin plays a major role in the texture of the jelly. Arrowroot starch fills the three-dimensional rigid structure formed by gelatin and participates in the organization of the sugar body as an auxiliary gelling agent. However, the viscosity of arrowroot starch is large, the gel strength is low, and the addition of arrowroot starch also affects the structure system of gelatin, thereby affecting the cohesiveness, hardness and elasticity of the jelly.

[0029] In order to solve the above problems, the inventors add a specific content of β-cyclodextrin to the arrowroot starch solution for pulse treatment. Under specific pulse conditions, β-cyclodextrin fills the arrowroot starch network and interacts with arrowroot starch molecules through strong hydrogen bonds, thereby enhancing the gel strength of arrowroot starch. The jelly made by mixing the arrowroot starch filled with β-cyclodextrin with gelatin can significantly enhance the cohesiveness, elasticity and hardness of the jelly.

[0030] In addition, the inventors have found in deep research that flavones and polyphenols and other effective components in the soft candy are easily oxidized and degraded and difficult to preserve. The inventors have conducted a large number of trial experiments and first proposed application of negative high-voltage pulses to preparation of gel soft candy. The inventors have used specific negative high-voltage pulses to treat the crystal pear juice and medlar mixture, and have unexpectedly found that, after treatment by negative high-voltage pulses with a voltage of -20 to -25 kV, a frequency of 0 to 1 Hz and a pulse width of 50 to 60 ms, the positive charges in the crystal pear juice and medlar mixture flow to the center of the mixture, and the negative charges flow to the surface of the mixture, reducing the oxidation of flavones and polyphenols by oxygen. In addition, the negative high-voltage pulses can ionize water molecules in the mixture to produce negative oxygen ions, which combine with oxygen in the mixture, further reducing the oxidation of flavones and polyphenols and other effective components by oxygen and improving the stability of the soft candy.

[0031] Compared with the prior art, the crystal pear juice gel soft candy provided by the application has the following advantages:

[0032] (1) The crystal pear juice gel soft candy provided by the application uses crystal pear, medlar and dried tangerine or orange skin as main raw materials, and uses gelatin and rhizoma marantae starch as gelling agents, to produce a new health-care gel soft candy with high nutritional value, delicate taste and moderate hardness, which integrates health care, taste and nutritional value.

[0033] (2) The crystal pear juice gel soft candy provided by the application has remarkable antioxidant effect and high stability, and is an ideal antioxidant crystal pear juice gel soft candy. BRIEF DESCRIPTION OF DRAWINGS

[0034] Figure 1 The radar chart of the sensory evaluation of wild mountain jujube cake.

[0035] Figure 2 The trend chart of the hardness degree and sensory evaluation preference of gelatin and rhizoma marantae starch in different proportions.

[0036] Figure 3 The standard curve chart of absorbance value A and concentration of rutin standard solution.

[0037] Figure 4 The standard curve chart of absorbance value A and concentration of gallic acid standard solution.

[0038] Figure 5 The standard curve chart of FeSO4·7H2O standard product.

[0039] Figure 6 The sample chart of the crystal pear juice gel soft candy prepared in Example 4. DETAILED DESCRIPTION

[0040] The present application is further described below by way of specific embodiments, but this is not a limitation of the present application, and those skilled in the art can make various modifications or improvements according to the basic idea of the present application, as long as they do not deviate from the basic idea of the present application, and they are within the scope of the present application. The materials and reagents involved in the present application can be obtained by market or conventional technical means in the art.

[0041] Exploratory test example one, exploring the ratio of gelatin to arrowroot starch in the gelatin agent

[0042] 1. Test method:

[0043] 1.1 Sensory evaluation of wild jujube cake by CATA method:

[0044] Based on the CATA sensory evaluation method, 6 people who have systematically learned the sensory evaluation method were invited to determine the description words according to the properties of the food itself and the language habits of the participants themselves. After answering the CATA question for each evaluation sample, the participants also need to use the 1-9 point hedonic scale to score the overall likeability of the sample. Before the test, each sensory evaluator needs to rinse with bottled purified water, first tear open the package to observe the shape of the wild jujube cake, and then through smelling and tasting, evaluate the likeability of the aroma, taste and overall of the wild jujube cake.

[0045] 1.2 Sensory evaluation of crystal pear juice gel soft candy:

[0046] Crystal pear juice gel soft candy made with gelatin and arrowroot starch in the gelatin agent at a weight ratio of 5:1, 5:2, 5:3, 5:4, and 5:4 was placed in the refrigerator and taken out when the temperature was close to room temperature. The sensory evaluators observed, smelled and tasted and gave their own sensory description of the product. The collected description words were sorted and reduced to make a table. The soft candy of different single factors at each gradient was taken out and raised to room temperature for sensory evaluation. The sensory fatigue was relieved by rinsing with bottled purified water between each gradient sample, and the aftertaste disappeared after 3 minutes of rest. Then, the next sample was evaluated, and the likeability scale was used to score the likeability from 1 to 9. The collected sensory evaluation data was summarized and plotted.

[0047] 2. Test results:

[0048] 2.1 Sensory evaluation results of wild jujube cake:

[0049] The sensory radar chart of wild jujube cake is shown in Figure 1 .

[0050] 2.2 Screening results of gelatin agent for crystal pear juice gel soft candy:

[0051] The screening results of gelatin agent for crystal pear juice gel soft candy are shown inFigure 2 As shown in the figure, from Figure 2 It can be seen that, compared with the wild mountain jujube cake as the standard, on the basis of adding a fixed amount of gelatin, the crystal pear juice gel soft candy made by different proportions, when the weight ratio of gelatin and arrowroot starch is 5:1, the hardness of the soft candy reaches the highest, and the taste is not the best; while the weight ratio is 5:2 and 5:3, the softness of the soft candy is moderate, and the like degree is also higher, with the increase of arrowroot starch, the softness of the soft candy gradually decreases, not only that, but also the soft candy is difficult to shape, easy to break off, and the like degree is lower.

[0052] Example 1, preparation method of crystal pear juice and wolfberry mixed solution

[0053] Take the crystal pear, remove the core, cut into pieces, squeeze the juice, filter, and get the crystal pear juice; take the wolfberry powder, add distilled water to dissolve, the solid-liquid ratio of the wolfberry powder and distilled water is 1g:10mL, and get the wolfberry liquid; mix the crystal pear juice and wolfberry liquid according to the volume ratio of 5:2, and get the crystal pear juice and wolfberry mixed solution.

[0054] Example 2, preparation method of pericarpium citri reticulatae enzymatic powder

[0055] Take the pericarpium citri reticulatae, crush, and get the pericarpium citri reticulatae powder, then add the citric acid-citric acid buffer solution with pH of 4.5, stir uniformly, add pectinase and cellulase, the mass ratio of the pericarpium citri reticulatae powder, pectinase and cellulase is 5:0.1:0.15, the solid-liquid ratio of the pericarpium citri reticulatae powder and citric acid-citric acid buffer solution is 1g:5mL, heat in water bath with temperature of 45℃ for 1h, centrifugal filtration, take the supernatant, freeze-drying, and get the pericarpium citri reticulatae enzymatic powder.

[0056] Example 3, a crystal pear juice gel soft candy

[0057] The crystal pear juice gel soft candy is composed of the following ingredients and their weight percentages:

[0058] The crystal pear juice gel soft candy is composed of the following ingredients and their weight percentages:

[0059] Preparation method:

[0060] Step S1: take the crystal pear juice and wolfberry mixed solution for negative high voltage pulse treatment for 2min, the condition of the negative high voltage pulse treatment is: negative pulse high voltage is-20kV, frequency is 1Hz, pulse width is 50ms, and get the mixed solution I;

[0061] Step S2: Take gelatin, add 3 times the weight of distilled water, stir evenly, then put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get gelatin solution;

[0062] Step S3: Take canna starch, add 4 times the weight of distilled water, stir evenly, put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, then add 10% of the weight of canna starch β-cyclodextrin, under the condition of pulse high pressure 20kV, frequency 1Hz, pulse width 50ms, pulse treatment for 2 minutes, get canna starch solution;

[0063] Step S4: Take citric acid, add 1 times the weight of distilled water, stir evenly, get citric acid solution;

[0064] Step S5: Add maltitol to the gelatin solution prepared in step S2, continuously stir to dissolve, after complete dissolution, add the mixed solution I prepared in step S1 and the canna starch solution prepared in step S3, when the above mixed solution becomes sticky, pour into the citric acid solution prepared in step S4, then evenly sprinkle in the dried tangerine peel enzymatic powder, pour into the mold while hot, put it in a 4℃ refrigerator for 2 hours, then take it out, demold and pack, get the product.

[0065] Example 4, a crystal pear juice gel soft candy

[0066] The crystal pear juice gel soft candy is composed of the following ingredients and their weight percentages:

[0067] Crystal pear juice and wolfberry mixed solution 38%, dried tangerine peel enzymatic powder 0.8%, maltitol 23%, citric acid 1.2% and gelatin 37%; the crystal pear juice and wolfberry mixed solution is the crystal pear juice and wolfberry mixed solution prepared in example 1; the dried tangerine peel enzymatic powder is the dried tangerine peel enzymatic powder prepared in example 2, and the gelatin is composed of gelatin and canna starch in a weight ratio of 5:2.

[0068] Preparation method:

[0069] Step S1: Take the crystal pear juice and wolfberry mixed solution and pulse treat it for 2 minutes under negative high pressure, the conditions of negative high pressure pulse treatment are: negative pulse high pressure-22kV, frequency 1Hz, pulse width 60ms, get mixed solution I;

[0070] Step S2: Take gelatin, add 3 times the weight of distilled water, stir evenly, then put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get gelatin solution;

[0071] Step S3: take the canna starch, add 5 times the weight of distilled water of the canna starch, stir uniformly, put into a water bath with a temperature of 85 DEG C and heat for 15 min, then add 14% of the weight of the canna starch of beta-cyclodextrin, and pulse treatment for 2 min under the condition of a pulse high pressure of 20 kV, a frequency of 1 Hz, and a pulse width of 50 ms to obtain a canna starch solution;

[0072] Step S4: take the citric acid, add 1 times the weight of distilled water of the citric acid, stir uniformly to obtain a citric acid solution;

[0073] Step S5: add the maltitol into the gelatin solution prepared in step S2, continuously stir to dissolve, after complete dissolution, add the mixed solution I prepared in step S1 and the canna starch solution prepared in step S3, pour the above mixed solution into the citric acid solution prepared in step S4 after the mixed solution becomes viscous, then uniformly sprinkle the dried tangerine peel enzymatic powder, pour into a mold while hot, take out after freezing for 2 h in a 4 DEG C refrigerator, demold and package, and the water crystal pear juice gel soft candy is obtained.

[0074] The water crystal pear juice gel soft candy sample prepared in example 4 is as shown in Figure 6 .

[0075] Example 5, a water crystal pear juice gel soft candy

[0076] The water crystal pear juice gel soft candy is composed of the following ingredients and their weight percentages:

[0077] The water crystal pear juice gel soft candy is composed of the following ingredients and their weight percentages:

[0078] Preparation method:

[0079] Step S1: take the water crystal pear juice and wolfberry mixed solution and perform negative high voltage pulse treatment for 2 min, the negative high voltage pulse treatment conditions are: a negative pulse high pressure of -25 kV, a frequency of 1 Hz, and a pulse width of 50 ms, to obtain a mixed solution I;

[0080] Step S2: take the gelatin, add 4 times the weight of distilled water of the gelatin, stir uniformly, then put into a water bath with a temperature of 90 DEG C and heat for 12 min to obtain a gelatin solution;

[0081] Step S3: Take the canna starch, add 6 times the weight of distilled water, stir evenly, and put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve. Then add 18% of the mass of the canna starch of β-cyclodextrin, and pulse it at 20kV, 1Hz, and 50ms, for 2 minutes to obtain the canna starch solution;

[0082] Step S4: Take the citric acid, add 1 times the weight of distilled water, stir evenly, and obtain the citric acid solution;

[0083] Step S5: Add maltitol to the gelatin solution prepared in step S2, continuously stir to dissolve, and then add the mixed solution I prepared in step S1 and the canna starch solution prepared in step S3. When the mixture becomes viscous, pour it into the citric acid solution prepared in step S4, then evenly sprinkle the dried tangerine peel enzyme powder, pour it into the mold while it is hot, and then place it in a 4℃ refrigerator for 2 hours. After taking it out, demold and package it.

[0084] Comparative Example 1: A crystal pear juice gel soft candy

[0085] The ingredients and their weight percentage composition of the crystal pear juice gel soft candy are shown in Example 4.

[0086] Preparation method:

[0087] Step S1: Take the gelatin, add 3 times the weight of distilled water, stir evenly, and then put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, and obtain the gelatin solution;

[0088] Step S2: Take the canna starch, add 5 times the weight of distilled water, stir evenly, and put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve. Then add 14% of the mass of the canna starch of β-cyclodextrin, and pulse it at 20kV, 1Hz, and 50ms, for 2 minutes to obtain the canna starch solution;

[0089] Step S3: Take the citric acid, add 1 times the weight of distilled water, stir evenly, and obtain the citric acid solution;

[0090] Step S4: Add maltitol to the gelatin solution prepared in step S1, continuously stir to dissolve, and then add the crystal pear juice and wolfberry mixed solution and the canna starch solution prepared in step S2. When the mixture becomes viscous, pour it into the citric acid solution prepared in step S3, then evenly sprinkle the dried tangerine peel enzyme powder, pour it into the mold while it is hot, and then place it in a 4℃ refrigerator for 2 hours. After taking it out, demold and package it.

[0091] The difference between Example 4 and this example is that the crystal pear juice and wolfberry mixed solution is not subjected to negative high voltage pulse treatment.

[0092] Comparative Example 2, a crystal pear juice gel soft candy

[0093] The ingredients and their percentage composition by weight of the crystal pear juice gel soft candy are as shown in Example 4.

[0094] Preparation method:

[0095] Step S1: Take the crystal pear juice and wolfberry mixture and perform high- voltage pulse treatment for 2 min, with the high-voltage pulse treatment conditions being a pulse voltage of 22 kV, a frequency of 1 Hz, and a pulse width of 60 ms, to obtain a mixture I;

[0096] Step S2: Take gelatin, add 3 times the weight of distilled water, stir until uniform, then place in a water bath at a temperature of 85°C and heat to dissolve for 15 min, to obtain a gelatin solution;

[0097] Step S3: Take arrowroot starch, add 5 times the weight of distilled water, stir until uniform, place in a water bath at a temperature of 85°C and heat to dissolve for 15 min, then add β-cyclodextrin at 14% of the weight of the arrowroot starch, and perform pulse treatment under conditions of a pulse voltage of 20 kV, a frequency of 1 Hz, and a pulse width of 50 ms for 2 min, to obtain an arrowroot starch solution;

[0098] Step S4: Take citric acid, add 1 times the weight of distilled water, stir until uniform, to obtain a citric acid solution;

[0099] Step S5: Add maltitol to the gelatin solution obtained in Step S2, continuously stir to dissolve, then add the mixture I obtained in Step S1 and the arrowroot starch solution obtained in Step S3, when the above mixture becomes viscous, pour into the citric acid solution obtained in Step S4, then uniformly sprinkle in the dried tangerine peel enzyme powder, pour into a mold while hot, place in a refrigerator at 4°C and freeze for 2 h, then remove from the mold, portion, and obtain the product.

[0100] The difference from Example 4 is that the crystal pear juice and wolfberry mixture is subjected to positive high-voltage pulse treatment.

[0101] Comparative Example 3, a crystal pear juice gel soft candy

[0102] The ingredients and their percentage composition by weight of the crystal pear juice gel soft candy are as shown in Example 4.

[0103] Preparation method:

[0104] Step S1: Take the crystal pear juice and wolfberry mixture and perform negative high-voltage pulse treatment for 2 min, with the negative high-voltage pulse treatment conditions being a negative pulse voltage of -22 kV, a frequency of 1 Hz, and a pulse width of 60 ms, to obtain a mixture I;

[0105] Step S2: Take gelatin, add 3 times the weight of distilled water, stir evenly, then put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get gelatin solution;

[0106] Step S3: Take canna starch, add 5 times the weight of distilled water, stir evenly, put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get canna starch solution;

[0107] Step S4: Take citric acid, add 1 times the weight of distilled water, stir evenly, get citric acid solution;

[0108] Step S5: Add maltitol to the gelatin solution prepared in step S2, continuously stir to dissolve, after completely dissolved, add the mixed solution I prepared in step S1 and the canna starch solution prepared in step S3, when the above mixed solution becomes sticky, pour into the citric acid solution prepared in step S4, then evenly sprinkle in the pericarp enzyme solution, pour into the mold while hot, put it in a refrigerator at 4℃ for 2 hours, then take it out, demold and pack, get the product.

[0109] The difference from example 4 is that the canna starch solution is not added with β-cyclodextrin for high pressure pulse treatment.

[0110] Comparative example 4, a crystal pear juice gel soft candy

[0111] The ingredients and their weight percentage composition of the crystal pear juice gel soft candy are shown in example 4.

[0112] Preparation method:

[0113] Step S1: Take the crystal pear juice and wolfberry mixed solution and perform negative high pressure pulse treatment for 2 minutes, the negative high pressure pulse treatment conditions are: negative pulse high pressure is-22kV, frequency is 1Hz, pulse width is 60ms, get mixed solution I;

[0114] Step S2: Take gelatin, add 3 times the weight of distilled water, stir evenly, then put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get gelatin solution;

[0115] Step S3: Take canna starch, add 5 times the weight of distilled water, stir evenly, put it in a water bath with a temperature of 85℃ for 15 minutes to dissolve, get canna starch solution;

[0116] Step S4: Take citric acid, add 1 times the weight of distilled water, stir evenly, get citric acid solution;

[0117] Step S5: The arrowhead starch solution prepared in step S3 is added to the gelatin solution prepared in step S2, followed by adding β-cyclodextrin in an amount of 14% of the arrowhead starch, and then performing pulse treatment at a pulse voltage of 20 kV, a frequency of 1 Hz, and a pulse width of 50 ms for 2 min. Then, maltitol and the mixed solution I prepared in step S1 are added and stirred uniformly. After the mixture becomes viscous, it is poured into the citric acid solution prepared in step S4, followed by uniformly sprinkling the dried tangerine peel enzyme solution, and then pouring into a mold while hot. After being cooled in a refrigerator at 4°C for 2 h, the gelatinous soft candy is removed from the mold and packaged.

[0118] The difference from Example 4 is that the gelatin solution is mixed with β-cyclodextrin and the arrowhead starch solution, and then subjected to high-voltage pulse treatment.

[0119] Test Example 1: Content determination test of crystal pear juice gelatinous soft candy

[0120] 1. Test object:

[0121] Crystal pear juice gelatinous soft candy prepared in Example 3, Example 4, Example 5, Comparative Example 1, and Comparative Example 2.

[0122] 2. Test method:

[0123] The contents of flavonoids and total phenols in the crystal pear juice gelatinous soft candy prepared in Example 3, Example 4, Example 5, Comparative Example 1, and Comparative Example 2 are determined.

[0124] 2.1. Method for determining flavonoids in crystal pear juice gelatinous soft candy:

[0125] (1) Preparation of standard curve

[0126] Accurately pipette 0, 0.4, 0.8, 1.2, 1.6, and 2.0 mL of rutin standard solution into 10-mL volumetric flasks (with labels), and then add 2.0, 1.6, 1.2, 0.8, 0.4, and 0 mL of 60% ethanol solution, respectively. Then, add 0.5 mL of 5% sodium nitrite solution, shake well, and stand for 6 min. Add 0.5 mL of 10% aluminum nitrate solution, stand for 6 min, and then add 4.0 mL of 4% sodium hydroxide solution, and then add 60% ethanol to make up the volume. Shake well, stand for 15 min, and then measure the absorbance at 510 nm. Use 0.0 mL as a blank, and use the concentration of rutin content as the abscissa, and the absorbance corresponding to a certain concentration as the ordinate, to draw a standard curve.

[0127] (2) Sample treatment

[0128] Take 0.804 g of water crystal pear juice gel soft candy sample, add 60 mL of 60% ethanol into a 100 mL round bottom flask, place it in a water bath, and reflux extract at 70°C for 60 min. Filter, and dilute to 100 mL in a volumetric flask. Take 1.0 mL of sample (adjust according to the absorbance of the sample), place it in a 10 mL volumetric flask (write the label), add 60% ethanol to 2.0 mL, add 5% sodium nitrite solution 0.5 mL, shake well, and stand for 6 min. Add 10% aluminum nitrate solution 0.5 mL, stand for 6 min; add 4% sodium hydroxide solution 4.0 mL, shake well, and dilute to volume with 60% ethanol, stand for 15 min; measure the absorbance at 510 nm. Enter the standard curve to obtain the flavonoid content.

[0129] 2.2, Determination method of total phenol in water crystal pear juice gel soft candy:

[0130] (1) Preparation of standard curve

[0131] Accurately weigh 0.1 g of gallic acid, dissolve with 50 mL of distilled water, and dilute to 100 mL to obtain a gallic acid standard stock solution with a mass concentration of 1000 mg / L. Take 0, 1.25, 2.5, 5, 10, 20, and 40 mL of the standard stock solution into 100 mL volumetric flasks, respectively, and dilute to volume with distilled water to prepare a series of standard solutions with mass concentrations of 0, 12.5, 25, 50, 100, 200, and 400 mg / L.

[0132] Take 1 mL of the standard solution, add 1 mL of FC (Folin-Ciocalteu) color reagent and 3 mL of 20% Na2CO2 into a 15 mL test tube, respectively; mix well, and react in a 50°C water bath for 30 min. Measure the absorbance at 765 nm. Take the average of three parallel tests at each concentration, draw the standard curve, and obtain the regression equation between the absorbance value A and the concentration (T, mg / mL) of the gallic acid standard solution.

[0133] (2) Sample treatment

[0134] Weigh 2 g of water crystal pear juice gel soft candy sample, add 20 mL of distilled water, and dissolve. Centrifuge at 3000 r / min for 10 min, take the supernatant, and dilute 50 times.

[0135] (3) Measure the absorbance as the standard curve operation, operate in parallel for 3 times, take the average, and calculate the total phenol content.

[0136] 3, Test results:

[0137] The standard curve of absorbance value A and rutin standard solution concentration is shown in Figure 3 The standard curve of absorbance value A and gallic acid standard solution concentration is shown in Figure 4The contents of flavonoids and polyphenols in the gummy candy are shown in Table 1.

[0138] Table 1 Contents of flavonoids and polyphenols in gummy candy

[0139] Flavonoid content (%) Total phenol content (mg / L) Example 3 2.0 70.24 Example 4 2.5 72.36 Example 5 2.1 71.58 Comparative Example 1 1.3 62.17 Comparative Example 2 1.3 61.84

[0140] From Table 1, it can be seen that:

[0141] (1) Compared with Comparative Example 1, the contents of flavonoids and total phenols in the gummy candy can be increased by the negative high-voltage pulse treatment in Examples 3-5, and the negative high-voltage pulse treatment has a greater effect on the content of flavonoids in the gummy candy.

[0142] (2) The positive high-voltage pulse treatment of the water crystal pear juice and medlar mixture in Comparative Example 4 has little effect on the contents of flavonoids and total phenols in the gummy candy, indicating that the positive high-voltage pulse treatment cannot reduce the oxidation of oxygen to flavonoids and total phenols in the gummy candy.

[0143] Test Example Two, Determination of Antioxidant Value of Water Crystal Pear Juice Gummy Candy

[0144] 1. Test Object:

[0145] The water crystal pear juice gummy candy prepared in Examples 3, 4, 5, Comparative Example 1 and Comparative Example 2.

[0146] 2. Test Method:

[0147] The antioxidant value of the water crystal pear juice gummy candy prepared in Examples 3, 4, 5, Comparative Example 1 and Comparative Example 2 was determined.

[0148] Among them: the ferric reducing colorimetric method (FRAP method) was used to determine the antioxidant activity (T-AOC) of the gummy candy. First, 2.5 mL of 10 mM TPTZ dissolved in 40 mM HCl, 2.5 mL of 20 mM FeCl3·6H2O and 25 mL of 0.3 mM acetic acid buffer solution with pH 3.6 were mixed to obtain FRAP solution. The freshly prepared FRAP solution was placed in a 37℃ water bath for incubation. 3600 μL of FRAP solution in the water bath was mixed with 360 μL of deionized water, 120 μL of appropriate concentration of Japanese pagoda tree polyphenol extract (diluted with 50% ethanol solution) and incubated in a 37℃ water bath. The absorbance at 593 nm was measured at 0 min and 30 min, and the blank was prepared by replacing the water crystal pear juice gummy candy sample with 120 μL of deionized water. The evaluation index of the ferric reducing capacity of the water crystal pear juice gummy candy sample was the absorbance value, and the stronger the ferric reducing capacity of the water crystal pear juice gummy candy sample, the higher the antioxidant activity. The absorbance value of the reaction solution of the water crystal pear juice gummy candy sample should be within the range of the standard curve prepared with FeSO4·7H2O as the standard.

[0149] 3. Test results:

[0150] The standard curve prepared by the FeSO4·7H2O standard sample is shown in Figure 1, and the antioxidant value data of the gel soft candy is shown in Table 2. Figure 5

[0151] Table 2 Antioxidant value data of gel soft candy

[0152] Total antioxidant value (umol / g) Example 3 160.58 Example 4 165.27 Example 5 161.38 Comparative Example 1 128.86 Comparative Example 2 126.14

[0153] As shown in Table 2, the water crystal pear juice gel soft candy prepared by the present application has good antioxidant effect.

[0154] Test Example Three, Stability Determination Test of Water Crystal Pear Juice Gel Soft Candy

[0155] 1. Test object:

[0156] Example 4, Comparative Example 1 and Comparative Example 2 prepared water crystal pear juice gel soft candy.

[0157] 2. Test method:

[0158] According to the determination method of the antioxidant value in Test Example Three, the antioxidant values of the water crystal pear juice gel soft candy prepared in Example 4, Comparative Example 1 and Comparative Example 2 were determined after being placed at room temperature for 0, 1 month, 2 months, 3 months and 6 months.

[0159] 3. Test results:

[0160] The test results are shown in Table 3.

[0161] Table 3 Stability data of gel soft candy

[0162]

[0163]

[0164] As shown in Table 3, the water crystal pear juice gel soft candy prepared by the present application has good stability.

[0165] Test Example Four, Texture Test of Water Crystal Pear Juice Gel Soft Candy

[0166] 1. Test object:

[0167] Example 4, Comparative Example 3 and Comparative Example 4 prepared water crystal pear juice gel soft candy, and commercially available gel soft candy.

[0168] 2. Test method:

[0169] ​The TPA test was conducted on the pear juice gummy candies prepared in Example 4, Comparative Example 3 and Comparative Example 4, the test probe was P / 50, the pre-test speed was 1.0 mm / s, the test speed was 1.0 mm / s, the post-test speed was 1.0 mm / s, the compression strain was 60%, and a commercially available gummy candy was used as a control group.

[0170] 3. Test results:

[0171] The test results are shown in Table 4.

[0172] Table 4 Texture detection data of the pear juice gummy candy

[0173] Coaggregation Elasticity Hardness Chewiness Control 0.903±0.008 0.927±0.016 2582.16±35.48 1684.33±27.49 Example 4 0.957±0.007 0.994±0.014 2895.38±26.94 1858.74±29.36 Comparative Example 3 0.748±0.05 0.816±0.025 1008.24±30.67 662.19±25.74 Comparative Example 4 0.832±0.09 0.893±0.032 1562.21±29.55 968.83±32.49

[0174] As shown in Table 4, the cohesiveness, elasticity, hardness and chewiness of the pear juice gummy candy prepared in the application are larger, and the gummy candy is better than the commercially available gummy candy. The arrowroot starch without adding β-cyclodextrin and high-pressure pulse treatment in Comparative Example 3 can seriously reduce the cohesiveness, elasticity, hardness and chewiness of the gummy candy. The cohesiveness, elasticity, hardness and chewiness of the gummy candy in Comparative Example 4, in which the gelatin solution is mixed with the β-cyclodextrin and arrowroot starch solution and then subjected to high-pressure pulse treatment, can basically meet the acceptance of consumers to the gummy candy, but the best effect has not been achieved. The reason may be that part of the β-cyclodextrin is filled into the three-dimensional network structure of the gelatin under the condition of high-pressure pulse, which causes the change of the gelatin structure, and at the same time, the gel strength of the arrowroot starch is also reduced, thereby affecting the texture of the gummy candy.

[0175] The above examples only exemplarily illustrate the principles and effects of the application, and are not used to limit the application. Any person skilled in the art can modify or change the above examples without departing from the spirit and scope of the application. Therefore, all equivalent modifications or changes completed by those skilled in the art without departing from the spirit and technical thought disclosed by the application should be covered by the claims of the application.

Claims

1. A method for preparing crystal pear juice gel gummies, characterized in that, Includes the following steps: Step S1: Take the crystal pear juice and goji berry mixture and treat it with negative high voltage pulse for 1~3 minutes to obtain mixture I; Step S2: Take gelatin, add 3 to 4 times the weight of distilled water, stir well, and then put it into a water bath at 80 to 90°C and heat for 12 to 18 minutes to dissolve it, thus obtaining a gelatin solution. Step S3: Take arrowroot starch, add 4 to 6 times the weight of arrowroot starch in distilled water, stir well, put it in a water bath at 80 to 90°C and heat to dissolve for 12 to 18 minutes. Then add 10 to 20% of the weight of arrowroot starch in β-cyclodextrin, and pulse treat for 2 to 3 minutes under the conditions of pulse high voltage of 20kV, frequency of 1Hz and pulse width of 50ms to obtain arrowroot starch solution. Step S4: Take citric acid, add 1 to 2 times the weight of distilled water, stir well to obtain citric acid solution; Step S5: Add maltitol to the gelatin solution prepared in step S2 and stir continuously to dissolve. After it is completely dissolved, add the mixture I prepared in step S1 and the arrowroot starch solution prepared in step S3. After the mixture becomes viscous, pour in the citric acid solution prepared in step S4, then evenly sprinkle in the enzymatic hydrolysate of dried tangerine peel, pour into a mold while hot, freeze in a 4°C refrigerator for 2 hours, then remove from the mold and package to obtain the final product.

2. The method for preparing crystal pear juice gel gummies as described in claim 1, characterized in that, The preparation method of the crystal pear juice and wolfberry mixture is as follows: Take a crystal pear, remove the core, cut into pieces, juice it, and filter it to obtain crystal pear juice; take goji berry powder, add it to distilled water to dissolve it, the ratio of goji berry powder to distilled water is 1g:10mL, to obtain goji berry liquid; mix the crystal pear juice and goji berry liquid at a volume ratio of 5:(1~3) to obtain the final product.

3. The method for preparing crystal pear juice gel gummies as described in claim 1, characterized in that, The conditions for negative high-voltage pulse processing in step S1 are: negative pulse high voltage is -20 to -25kV, frequency is 1Hz, and pulse width is 50 to 60ms.

Images