Plant natural fiber gel candy and preparation method thereof

Abstract

The invention provides a plant natural fiber gel candy which is prepared from the following raw materials in parts by weight: 1.0-5 parts of natural fiber powder, 15-80 parts of a sweet raw material, 0.001-0.05 part of an acidity regulator, an appropriate amount of essence and an appropriate amount of natural fruit and vegetable juice. The natural fiber powder prepared by the invention not only contains rich dietary fibers, but also contains polysaccharide components, and when the natural fiber powder is used for preparing candies, not only can the intestinal health be promoted and the constipation be reduced, but also the intestinal micro-ecological environment can be further improved, the blood sugar can be controlled, and the organism immunity can be enhanced. The insoluble fiber not only endows the candy with unique taste and texture, but also can bring satiety, is helpful for reducing intake of high-calorie food, assists in losing weight, and improves human health. Besides, by optimizing the preparation method of the natural fiber powder and the candies, the stability and the texture of the candies can be improved, so that the shelf life of the candies is prolonged.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a plant natural fiber gel candy and a preparation method thereof. Background Art

[0002] With the acceleration of modern life and changes in dietary structure, people are paying more and more attention to the health benefits and functionality of food. As an important part of overall health, the maintenance of intestinal health has become the focus of public attention. Problems such as constipation, imbalance of intestinal flora, blood sugar fluctuations and decreased immunity have seriously affected people's quality of life. Although the traditional candy industry has a long history, it is often difficult to meet the health needs of modern consumers due to high sugar, high calories and lack of functional ingredients.

[0003] Although there are some candy products with added dietary fiber on the market, most of them have the following problems: first, the dietary fiber content is low; second, the combination of dietary fiber and candy matrix is ​​not stable enough, resulting in uneven product texture and short shelf life; third, the nutritional value is low; fourth, the functional effect is limited.

[0004] Therefore, the present invention aims to develop a natural plant-based fiber gel candy by in-depth research on the preparation process of plant natural fiber gel and its application technology in the production of soft candy. The candy can not only promote intestinal health and reduce constipation, but also enhance the body's immunity and have a good taste, thus meeting the needs of modern consumers for healthy food. Summary of the invention

[0005] The purpose of the present invention is to provide a plant natural fiber gel candy and a preparation method thereof. The prepared candy can not only promote intestinal health and reduce constipation, but also enhance the body's immunity, and at the same time has a good taste, thus meeting the needs of modern consumers for healthy food.

[0006] A plant natural fiber gel candy, whose preparation raw materials include, by weight: 1.0-5 parts of natural fiber powder, 15-80 parts of sweet raw materials, 0.001-0.05 parts of acidity regulator, and appropriate amounts of flavor and natural fruit and vegetable juice.

[0007] Preferably, the natural fiber powder is a plant extract; the plant includes one or more of citrus, seaweed, konjac, and leguminous plants.

[0008] Preferably, the mass ratio of citrus, seaweed, konjac and legume is (1-2):(1-2):1:(1-3).

[0009] The inventors found that the selection of citrus, seaweed, konjac, and legumes as plants, and the use of plant extracts extracted from them as raw materials as natural fiber powder in the preparation of plant natural fiber gel candies can improve the nutritional value and taste of candies, and also have the effect of assisting weight loss. Citrus fiber is rich in dietary fiber and polyphenols, which helps to enhance immunity and promote digestion; seaweed fiber contains rich substances such as iodine, alginate and agar, is biocompatible and degradable, and can not only promote taste, but also has multiple health benefits such as regulating thyroid function and lowering cholesterol; glucomannan fiber extracted from konjac fiber has high viscosity and dietary fiber characteristics, which can reduce calorie intake, help control weight, and improve the intestinal environment; legume fiber is rich in plant protein, dietary fiber and a variety of bioactive substances, which helps to lower cholesterol and stabilize blood sugar. The extracts of these four plants work synergistically, not only are the nutrients complementary, such as citrus is rich in vitamin C, seaweed is rich in iodine and alginate, konjac is rich in glucomannan, etc., making the nutritional value of the candy more comprehensive, but the dietary fiber produced has a synergistic effect in promoting intestinal peristalsis and increasing satiety, and the polysaccharides produced, such as fucose and mannose, play an immunomodulatory role, enhance the body's immunity, and fight against viral and bacterial infections. At the same time, different types of dietary fiber may not only affect each other in the fermentation products in the intestine, but also jointly regulate the balance of intestinal microecology. By controlling the amount of raw materials added, the proportion of polysaccharides and fibers in natural fiber powder can also be controlled, thereby controlling the taste of the candy, avoiding rough taste and enhanced chewing due to excessive fiber, or excessive sweetness and enhanced stickiness due to excessive polysaccharide content.

[0010] The method for preparing the natural fiber powder comprises the following steps: washing the plants, extracting, enzymolyzing, neutralizing, and drying to obtain the natural fiber powder.

[0011] The extraction method includes one or more of shearing, ultrasonic treatment, heating and pressurizing treatment, and supercritical extraction. Specifically, it may include one or more of high-speed shearing, ultrasonic treatment, high temperature and high pressure, and supercritical extraction.

[0012] The inventors found that the use of cleaning, extraction, enzymolysis, neutralization, and drying processes in the preparation of natural fiber powder can improve the extraction rate and purity of cellulose and ensure the quality and stability of candy. The cleaning step focuses on removing dirt and impurities on the surface of the raw materials to ensure the purity of subsequent processing; by using buffer or organic solvent, the target substance is separated from the raw materials; by adding specific enzymes, macromolecules such as proteins are decomposed into small molecular peptides to improve the purity of the product; the product after enzymolysis needs to be neutralized to adjust the pH value to ensure product quality; the drying step removes water to prevent the product from denaturing and deteriorating to ensure that the product reaches a stable state and is more in line with the characteristics of soft candy products. In order to obtain natural fiber powder with higher purity, the preparation method is slightly different for different plants.

[0013] Preferably, the enzyme used in the enzymolysis includes one or more of cellulase, hemicellulase, pectinase, papain, α-amylase, neutral protease, β-mannanase, saccharifying enzyme, and alkaline protease.

[0014] Preferably, the enzymatic activity of the cellulase is ≥10000 U / g.

[0015] Preferably, the enzymatic activity of the hemicellulase is ≥45000 U / g.

[0016] Preferably, the enzymatic activity of the pectinase is ≥25000u / g.

[0017] Preferably, the enzymatic activity of the papain is ≥90,000 U / g.

[0018] Preferably, the enzyme activity of the α-amylase is ≥2500 U / g.

[0019] Preferably, the enzymatic activity of the neutral protease is ≥10000 U / g.

[0020] Preferably, the enzymatic activity of the β-mannanase is ≥20000 U / g.

[0021] Preferably, the enzymatic activity of the saccharifying enzyme is ≥140,000 u / g.

[0022] Preferably, the enzymatic activity of the alkaline protease is ≥180,000 U / g.

[0023] In some preferred embodiments, the cellulase, hemicellulase, pectinase, papain, α-amylase, protease, β-mannanase, saccharifying enzyme and alkaline protease are all purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0024] In some preferred schemes, the preparation method of the citrus extract comprises the following steps: drying the citrus peel, crushing it through a 30-50 mesh sieve, refluxing and extracting it twice with a 65wt%-75wt% ethanol aqueous solution, each time for 1-2 hours, filtering to obtain a filter residue, freeze-drying the filter residue and passing it through a 30-50 mesh sieve, adding water to mix evenly, shearing and dispersing for 5-10 minutes, adjusting the pH of the system to 6-7, adding α-amylase, reacting at 60-70°C for 20-40 minutes and then boiling and inactivating, continuing to adjust the pH of the system to neutral, adding neutral protease, reacting at 45-55°C for 20-40 minutes and then boiling and inactivating, adjusting the pH of the system to 9-10 after cooling, reacting at 60-70°C for 1-2 hours, centrifuging to obtain a precipitate, and drying the precipitate to obtain the extract.

[0025] Preferably, the shear dispersion rate is 8000-12000 r / min.

[0026] Preferably, the mass ratio of the freeze-dried filter residue to water is 1:(10-20).

[0027] Preferably, the substance for adjusting the pH of the system is sodium hydroxide.

[0028] Preferably, the added amount of the α-amylase and the added amount of the neutral protease are both 1% to 2% of the mass of the freeze-dried filter residue.

[0029] The inventors found that the sequential addition of high-speed shear dispersion, α-amylase and neutral protease has a synergistic effect in the preparation process of citrus extract. First, high-speed shear dispersion helps to promote the breakage and dispersion of fibers in citrus peel, making the originally tightly bound fiber structure loose, thereby increasing the surface area of ​​extractable insoluble fibers, which is beneficial to the penetration and dissolution of solvents in subsequent extraction steps, providing a better substrate dispersion state for subsequent enzymatic hydrolysis reactions, and is beneficial to the full contact and reaction between enzymes and substrates; α-amylase can not only further reduce the starch content in the extract, reduce the interference of non-target components, thereby relatively improving the purity of polysaccharides and other active ingredients, but also release more binding sites or spaces, which is beneficial to the subsequent action of neutral proteases on proteins and other components; the addition of neutral proteases can significantly reduce the protein content and reduce its subsequent impact on the taste and stability of candies. At the same time, the degradation of proteins may release hidden areas that bind to fibers or polysaccharides, making these components easier to extract or purify, and increasing the content of polysaccharides such as rhamnogalactose and arabinose in natural fiber powder.

[0030] In some preferred schemes, the preparation method of the seaweed extract comprises the following steps: washing the seaweed, drying and crushing the seaweed, passing through a 40-60 mesh sieve, adding a seaweed extraction enzyme solution, adjusting the pH to 5-6, enzymolyzing in a water bath at a constant temperature of 50-60°C for 1-2 hours and then boiling and inactivating the seaweed extract, adding an alkaline treatment solution and ultrasonically treating the seaweed to adjust the solution to be neutral, centrifuging and obtaining the supernatant, adding a potassium chloride solution with a mass concentration of 3% to 5% until no precipitation is formed, filtering the solution, and dehydrating and drying the seaweed extract.

[0031] Preferably, the added amount of the seaweed extraction enzyme solution is 30 to 40 times the mass of the dried and crushed seaweed.

[0032] Preferably, the mass fraction of the seaweed extracted enzyme in the seaweed extracted enzyme solution is 1% to 2%.

[0033] Preferably, the seaweed extraction enzyme is cellulase, papain, or pectinase.

[0034] Preferably, the mass ratio of the cellulase, papain and pectinase is 1:(1-3):(3-5); more preferably, it is 1:2:4.

[0035] Preferably, the added volume of the alkaline treatment solution is consistent with that of the seaweed extraction enzyme solution.

[0036] Preferably, the alkaline treatment solution is a mixed aqueous solution of sodium hydroxide and potassium chloride.

[0037] Preferably, the mass ratio of sodium hydroxide to potassium chloride is 1:(1-3); further preferably, it is 1:2.

[0038] Preferably, the mass fraction of sodium hydroxide in the alkaline treatment solution is 4% to 6%.

[0039] Preferably, the ultrasonic treatment conditions are: ultrasonic power 300-350W, treatment time 20-30min, ultrasonic temperature 50-60°C.

[0040] The inventors found that the extraction rate and purity of seaweed fiber can be greatly improved by extracting seaweed with specific seaweed extraction enzymes and combining ultrasonic alkali treatment. First, the three enzymes work together in the enzymatic hydrolysis process and act on different components of the seaweed cell wall, making the degradation process more efficient and thorough. Cellulase and pectinase mainly process polysaccharide components, while papain supplements and degrades proteins in the cell wall, decomposing macromolecules such as proteins into small molecular peptides, and improving the purity of the product. The three work together to promote the release of effective ingredients such as seaweed fiber. By adjusting the appropriate pH value, time and enzymatic hydrolysis temperature, the maximization of enzyme activity is ensured, while avoiding the premature loss of enzyme activity or the occurrence of adverse side reactions. The enzymatic hydrolysis time is controlled within 1 to 2 hours, which not only ensures sufficient enzymatic hydrolysis effect, but also avoids the negative effects that may be caused by long-term treatment. Subsequently, further treatment is carried out by alkali combined with ultrasonic treatment, which can not only promote the dissolution and extraction of polysaccharides by changing the pH value of the solution, but also improve its solubility in water by changing the charge state and ionic strength of the polysaccharide molecules. With the assistance of ultrasonic treatment, molecular movement is accelerated, the dissolution and release of polysaccharides are promoted, and the polysaccharide content in the extract is further increased. However, the ultrasonic conditions need to be controlled, otherwise it will affect the molecular structure of polysaccharides and affect the taste and performance of candy.

[0041] In some preferred schemes, the preparation method of the konjac extract comprises the following steps: washing and peeling the konjac corm, drying and crushing the corm, passing through a 40-60 mesh sieve, adding a 65wt%-75wt% ethanol aqueous solution, adjusting the solution pH to 3-5, ultrasonic treatment, filtering and drying to obtain konjac powder; mixing the konjac extraction enzyme solution and the buffer solution, stirring evenly at 45-55° C., adding the konjac powder, maintaining the temperature for enzymolysis for 20-30 minutes, boiling and inactivating, centrifuging to obtain the supernatant, adding anhydrous ethanol to the supernatant and stirring until no precipitation occurs, filtering to obtain the precipitate, dehydrating and drying.

[0042] Preferably, the mass ratio of the dried and crushed konjac flour to the 65wt% to 75wt% ethanol aqueous solution is 1g:5 to 15.

[0043] Preferably, the ultrasonic treatment conditions are: ultrasonic power 300-350W, treatment time 20-30min, ultrasonic temperature 50-60°C.

[0044] The volume ratio of the konjac extraction enzyme solution to the buffer solution is 1:(30-50).

[0045] Preferably, the mass fraction of the konjac extracted enzyme in the konjac extracted enzyme solution is 2% to 5%.

[0046] Preferably, the konjac extraction enzyme is cellulase or β-mannanase.

[0047] Preferably, the mass ratio of the β-mannanase to the cellulase is (2-4):1; more preferably, it is 3:1.

[0048] Preferably, the buffer solution is composed of disodium hydrogen phosphate and citric acid with a pH of 7.0.

[0049] Preferably, the added amount of the konjac extraction enzyme solution is 30 to 40 times the mass of konjac flour.

[0050] The inventor found that by first ultrasonically treating konjac alcohol extraction, and then adopting specific konjac extracting enzyme to extract seaweed, the extraction rate and purity of glucomannan fiber can be greatly improved. Alcohol extraction removes most of the impurities in the raw material konjac, provides a relatively pure substrate for subsequent steps, and is conducive to the extraction of glucomannan fiber and the improvement of its purity. The mechanical vibration and thermal effect of ultrasound can not only destroy the cell wall and cell membrane of konjac cells, promote the release of intracellular substances, including macromolecular polysaccharides such as glucomannan fibers, but also promote the penetration of solvent into the cell, thereby improving the extraction rate and extraction efficiency. Cellulase and beta-mannanase act synergistically, and cellulase mainly plays the role of destroying cell wall, creates conditions for the release of glucomannan fiber, and beta-mannanase may assist extraction by improving solubility, and avoids excessive degradation causing purity to decrease simultaneously. Between these two enzymes, by synergistic action, the extraction rate and purity of glucomannan fiber are improved together.

[0051] In some preferred schemes, the preparation method of the extract of the legume plant comprises the following steps: taking bean dregs, white sugar and water, mixing them and sterilizing them, adding fermentation bacteria after cooling to room temperature, culturing at 40-45°C until the pH is 4, taking them out, dehydrating them, washing them to neutrality and drying them to obtain solid one; taking solid one and dispersing it in hot water at 50-60°C, adjusting the pH of the system to 6-7, adding α-amylase, reacting at 60-70°C for 1-3h and then boiling and inactivating them, continuing to adjust the pH of the system to 4-5, adding saccharifying enzyme, reacting at 55-65°C for 1-2h and then boiling and inactivating them, continuing to adjust the pH of the system to 9-10, adding alkaline protease, reacting at 50-60°C for 2-4h and then boiling and inactivating them, cooling them to room temperature and centrifuging them to obtain a precipitate, washing the precipitate with deionized water to neutrality, and drying them to obtain the product.

[0052] Preferably, the added amount of the white sugar is 3% to 5% of the mass of the bean dregs.

[0053] Preferably, the amount of water added is 3 to 5 times the mass of the bean dregs.

[0054] Preferably, the added amount of the fermentation bacteria is 3% to 5% of the mass of the dregs.

[0055] Preferably, the fermentation bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus.

[0056] Preferably, the mass ratio of Lactobacillus bulgaricus to Streptococcus thermophilus is 1:(0.5-2); further preferably, it is 2:3.

[0057] Preferably, the amount of hot water added is 10 to 20 times the mass of the solid.

[0058] Preferably, the added amount of the α-amylase, saccharifying enzyme and alkaline protease is 0.5% to 2% of the solid mass.

[0059] The inventors found that by first fermenting the dregs and then performing enzymatic extraction with enzymes in turn, the insoluble dietary fiber content and polysaccharide content of soybeans in natural fiber powder can be increased. This may be because there is a synergistic effect between fermentation pretreatment and enzymatic treatment on the one hand. Fermentation pretreatment improves the structure and properties of dregs by degrading cell walls and proteins, reducing pH values, etc., making the subsequent enzymatic hydrolysis step more efficient. The enzymatic hydrolysis step further removes non-target components (such as starch and protein), which are hydrolyzed into small molecule sugars such as glucose and amino acids or small molecule peptides, enhancing the fermentation effect. This synergistic effect makes the entire extraction process more efficient and targeted. On the other hand, there is also a synergistic effect between different enzymes. Although the respective targets of α-amylase, saccharifying enzyme and alkaline protease are different, they act together on dregs, and indirectly increase the content of insoluble dietary fiber and polysaccharides of soybeans by removing or converting non-target components.

[0060] Preferably, the natural fiber powder comprises polysaccharide and fiber.

[0061] In terms of weight percentage, the polysaccharide in the natural fiber powder accounts for 40% to 80% of the total weight of the polysaccharide and the fiber.

[0062] The polysaccharides include galactose, rhamnogalactose, anhydrogalactose, arabinose, mannose and fucose.

[0063] The fiber is insoluble fiber with a polymerization degree of 2-400.

[0064] Preferably, the sweet raw materials include carbohydrates and fruit juice; the carbohydrates include at least one of sugar and sugar alcohol.

[0065] Preferably, the acidity regulator is one or more of citric acid, lactic acid and malic acid.

[0066] The flavors are not specifically limited, including but not limited to fruit flavors such as mango flavor, grape flavor, peach flavor; milk flavors such as milk flavor, fresh milk flavor, malt milk flavor; mint flavor; chocolate flavor; coconut flavor; and vanilla flavor.

[0067] The natural fruit and vegetable juice is not specifically limited and includes but is not limited to dragon fruit juice, pumpkin juice, and spinach juice.

[0068] The preparation method of the natural fiber gel candy comprises the following steps: mixing natural fiber powder with water, stirring evenly at 70-80° C. to obtain a natural fiber gel solution; dissolving other raw materials except an acidity regulator in water, stirring and dissolving at 85-95° C., adding the raw materials to the natural fiber gel solution, stirring at 70-80° C. until the solid content in the system is 65%-75%, adding the acidity regulator, mixing evenly, pouring into a mold, and drying at room temperature until the candy is solidified and formed.

[0069] Preferably, the stirring rate of the stirring at 70-80° C. is 8000-12000 r / min.

[0070] The inventors found that the fiber emulsification shearing technology is used in the preparation of plant natural fiber gel candy, which can evenly mix the fiber with the liquid matrix to form a stable emulsion. This process can not only help the fiber to better combine with other ingredients, but also can subdivide the fiber through mechanical shearing, thereby improving the taste stability and texture of the soft candy product.

[0071] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0072] 1. The natural fiber powder prepared by the present invention not only contains rich dietary fiber, but also contains polysaccharide components. When used to prepare candy, it can not only promote intestinal health and reduce constipation, but also further improve the intestinal microecological environment, control blood sugar, and enhance the body's immunity. Insoluble fiber not only gives candy a unique taste and texture, but also brings a sense of fullness, helps to reduce the intake of high-calorie foods, assists in weight loss, and improves human health. In addition, by optimizing the preparation method of natural fiber powder and candy, the stability and texture of candy can be improved, thereby extending the shelf life of candy.

[0073] 2. The present invention selects citrus, seaweed, konjac, and leguminous plants as plants, and uses the plant extracts extracted from them as raw materials as natural fiber powder to prepare plant natural fiber gel candies, which can improve the nutritional value and taste of the candies and also has the effect of assisting weight loss.

[0074] 3. The present invention adopts washing, extraction, enzymolysis, neutralization and drying processes when preparing natural fiber powder, which can improve the extraction rate and purity of cellulose and ensure the quality and stability of candy.

[0075] 4. The present invention uses a specific seaweed extraction enzyme and combines ultrasonic alkali treatment to extract seaweed, which can greatly improve the extraction rate and purity of seaweed fiber.

[0076] 5. The present invention can greatly improve the extraction rate and purity of glucomannan fiber by firstly performing alcohol extraction on konjac and then performing ultrasonic treatment, and then using a specific konjac extraction enzyme to extract the seaweed.

[0077] 6. The present invention first ferments the bean dregs, and then uses enzymes to perform enzymatic hydrolysis and extraction.

[0078] It can increase the soybean insoluble dietary fiber content and polysaccharide content in natural fiber powder.

[0079] 7. The present invention adopts fiber emulsification shearing technology in preparing plant natural fiber gel candy, which can evenly mix the fiber and the liquid matrix to form a stable emulsion. DETAILED DESCRIPTION

[0080] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0081] The raw materials used in the present invention are all commercially available, specifically:

[0082] Cellulase, enzyme activity is about 11000U / g; hemicellulase, enzyme activity is about 50000U / g; pectinase, enzyme activity is about 30000U / g; papain, enzyme activity is about 100000U / g; α-amylase, enzyme activity is about 3000U / g; neutral protease, enzyme activity is about 11000U / g; β-mannanase, enzyme activity is about 250000U / g; saccharifying enzyme, enzyme activity is about 150000U / g; alkaline protease, enzyme activity is about 200000U / g; all were purchased from Ningxia Xiasheng Industrial Group Co., Ltd.

[0083] The buffer solution, sodium dihydrogen phosphate and citric acid at pH 7.0, was purchased from Shanghai Yuanye Biotechnology Co., Ltd.

[0084] Lactobacillus bulgaricus and Streptococcus thermophilus were purchased from Wuhan Huizao Biotechnology Co., Ltd.

[0085] Example 1

[0086] The present embodiment provides a plant natural fiber gel candy, and the raw materials for its preparation are, by weight: 3 parts of natural fiber powder, 50 parts of sweet raw materials, 0.005 parts of acidity regulator, 0.0001 parts of flavor, and 0.05 parts of natural fruit and vegetable juice.

[0087] The natural fiber powder is plant extracts; the plants are citrus, seaweed, konjac and leguminous plants.

[0088] The mass ratio of the citrus, seaweed, konjac and legume is 3:3:2:4.

[0089] The preparation method of the citrus extract comprises the following steps: drying citrus peel, crushing and passing through a 40-mesh sieve, refluxing and extracting with a 70wt% ethanol aqueous solution for 2 times, each time for 1.5 hours, filtering to obtain a filter residue, freeze-drying the filter residue and passing through a 40-mesh sieve, adding water and mixing evenly, dispersing at high speed for 8 minutes, adjusting the pH of the system to 7, adding α-amylase, reacting at 65°C for 30 minutes and then boiling and inactivating, continuing to adjust the pH of the system to neutral, adding neutral protease, reacting at 50°C for 30 minutes and then boiling and inactivating, adjusting the pH of the system to 9.5 after cooling, reacting at 65°C for 1.5 hours and then centrifuging to obtain a precipitate, and drying the precipitate to obtain the extract.

[0090] The shear dispersion rate is 10000 r / min.

[0091] The mass ratio of the freeze-dried residue to water is 1:15.

[0092] The substance for adjusting the pH of the system is sodium hydroxide.

[0093] The addition amount of the α-amylase and the addition amount of the neutral protease are both 1.5% of the mass of the freeze-dried filter residue.

[0094] The preparation method of the seaweed extract comprises the following steps: washing the seaweed, drying and crushing the seaweed, passing through a 50-mesh sieve, adding a seaweed extraction enzyme solution, adjusting the pH to 5.5, performing enzymolysis in a water bath at a constant temperature of 55°C for 1.5 hours and then boiling and inactivating the seaweed extract, adding an alkali treatment solution and ultrasonically treating the seaweed to adjust the solution to be neutral, centrifuging and obtaining a supernatant, adding a potassium chloride solution with a mass concentration of 4% until no precipitation is formed, filtering the solution, and dehydrating and drying the seaweed extract.

[0095] The added amount of the seaweed extraction enzyme solution is 35 times the mass of the dried and crushed seaweed.

[0096] The mass fraction of the seaweed extraction enzyme in the seaweed extraction enzyme solution is 1.5%.

[0097] The seaweed extraction enzymes are cellulase, papain and pectinase.

[0098] The mass ratio of the cellulase, papain and pectinase is 1:2:4.

[0099] The added volume of the alkaline treatment solution is consistent with that of the seaweed extraction enzyme solution.

[0100] The alkaline treatment solution is a mixed aqueous solution of sodium hydroxide and potassium chloride.

[0101] The mass ratio of the sodium hydroxide to potassium chloride is 1:2.

[0102] The mass fraction of sodium hydroxide in the alkaline treatment solution is 5%.

[0103] The ultrasonic treatment conditions are as follows: ultrasonic power 330 W, treatment time 25 min, ultrasonic temperature 55° C.

[0104] The preparation method of the konjac extract comprises the following steps: washing and peeling the konjac corm, drying and crushing the corm, passing through a 50-mesh sieve, adding a 70 wt% ethanol aqueous solution, adjusting the pH value of the solution to 4, ultrasonically treating the solution, filtering and drying to obtain konjac powder; mixing a konjac extraction enzyme solution and a buffer solution, stirring evenly at 50 DEG C, adding the konjac powder, maintaining the temperature for enzymolysis for 25 minutes, boiling and inactivating the solution, centrifuging to obtain a supernatant, adding anhydrous ethanol to the supernatant, stirring until no precipitation occurs, filtering to obtain a precipitate, dehydrating and drying the solution.

[0105] The mass ratio of the dried and crushed konjac flour to the 70wt% ethanol aqueous solution is 1:10.

[0106] The ultrasonic treatment conditions are as follows: ultrasonic power 330 W, treatment time 25 min, ultrasonic temperature 55°C.

[0107] The volume ratio of the konjac extraction enzyme solution to the buffer solution is 1:40.

[0108] The mass fraction of the konjac extracted enzyme in the konjac extracted enzyme solution is 4%.

[0109] The konjac extraction enzymes are cellulase and beta-mannanase.

[0110] The mass ratio of the β-mannanase to the cellulase is 3:1.

[0111] The added amount of the konjac extraction enzyme solution is 35 times the mass of the konjac powder.

[0112] The preparation method of the extract of leguminous plants comprises the following steps: taking bean dregs, white sugar and water, mixing them and sterilizing them at high temperature, adding fermentation bacteria after cooling to room temperature, culturing at 43°C until the pH reaches 4, taking them out, dehydrating them, washing them to neutrality and drying them to obtain solid one; taking solid one and dispersing it in hot water at 55°C, adjusting the pH of the system to 7, adding α-amylase, reacting them at 65°C for 2h and then boiling and inactivating them, continuing to adjust the pH of the system to 4.5, adding saccharifying enzyme, reacting them at 60°C for 1.5h and then boiling and inactivating them, continuing to adjust the pH of the system to 9.5, adding alkaline protease, reacting them at 55°C for 3h and then boiling and inactivating them, cooling them to room temperature and then centrifuging to obtain precipitates, washing the precipitates with deionized water to neutrality, and drying them to obtain the extract.

[0113] The added amount of the white sugar is 4% of the mass of the bean dregs.

[0114] The amount of water added is 4 times the mass of the bean dregs.

[0115] The added amount of the fermentation bacteria is 4% of the mass of the bean dregs.

[0116] The fermentation bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus.

[0117] The mass ratio of the Lactobacillus bulgaricus to the Streptococcus thermophilus is 2:3.

[0118] The amount of hot water added is 15 times the mass of the solid.

[0119] The added amount of the α-amylase, saccharifying enzyme and alkaline protease is 1% of the solid mass.

[0120] The sweet raw material is sucrose.

[0121] The acidity regulator is citric acid.

[0122] The flavor is mango flavor.

[0123] The natural fruit and vegetable juice is pitaya juice.

[0124] The preparation method of the natural fiber gel candy comprises the following steps: mixing natural fiber powder with water, stirring evenly at 75°C to obtain a natural fiber gel solution; dissolving other raw materials except an acidity regulator in water, stirring and dissolving at 90°C, adding the raw materials to the natural fiber gel solution, stirring at 75°C until the solid content in the system is 70%, adding the acidity regulator, mixing evenly, pouring into a mold, and drying at room temperature until the candy is solidified and formed.

[0125] The stirring rate of the stirring at 75° C. is 10000 r / min.

[0126] Example 2

[0127] The difference between this embodiment and embodiment 1 is that the mass ratio of the citrus, seaweed, konjac and legume is 1:1:1:1.

[0128] Example 3

[0129] The difference between this embodiment and embodiment 1 is that the mass ratio of the citrus, seaweed, konjac and legume is 2:2:2:3.

[0130] Comparative Example 1

[0131] The difference between this comparative example and Example 1 is that the mass ratio of the citrus, seaweed, konjac and legume is 1:1:1:4.

[0132] Comparative Example 2

[0133] The difference between this comparative example and Example 1 is that the plants are seaweed, konjac and leguminous plants.

[0134] The mass ratio of the seaweed, konjac and leguminous plants is 3:2:4.

[0135] Comparative Example 3

[0136] The difference between this comparative example and Example 1 is that the preparation method of the citrus extract comprises the following steps: drying citrus peel, crushing and passing through a 40-mesh sieve, refluxing and extracting with a 70 wt % ethanol aqueous solution for 2 times, each time for 1.5 h, filtering to obtain a filter residue, freeze-drying the filter residue and passing through a 40-mesh sieve, adding water and mixing evenly, adjusting the pH of the system to 7, adding α-amylase, reacting at 65° C. for 30 min and then boiling and inactivating, continuing to adjust the pH of the system to neutral, adding neutral protease, reacting at 50° C. for 30 min and then boiling and inactivating, adjusting the pH of the system to 9.5 after cooling, reacting at 65° C. for 1.5 h and then centrifuging to obtain a precipitate, and drying the precipitate to obtain the extract.

[0137] Comparative Example 4

[0138] The difference between this comparative example and Example 1 is that the preparation method of the citrus extract comprises the following steps: drying the citrus peel, crushing it through a 40-mesh sieve, refluxing and extracting it twice with a 70wt% ethanol aqueous solution, each time for 1.5 hours, filtering to obtain a filter residue, freeze-drying the filter residue and passing it through a 40-mesh sieve, adding water to mix evenly, dispersing it at high speed for 8 minutes, adjusting the pH of the system to 7, adding α-amylase, reacting it at 65°C for 30 minutes, and then boiling and inactivating it, adjusting the pH of the system to 9.5 after cooling, reacting it at 65°C for 1.5 hours, and then centrifuging to obtain a precipitate, and drying the precipitate to obtain the extract.

[0139] Comparative Example 5

[0140] The difference between this comparative example and Example 1 is that the seaweed extraction enzymes are cellulase and pectinase.

[0141] The mass ratio of the cellulase to the pectinase is 1:4.

[0142] Comparative Example 6

[0143] The difference between this comparative example and Example 1 is that the konjac extraction enzyme is cellulase.

[0144] Comparative Example 7

[0145] The difference between this comparative example and Example 1 is that the preparation method of the legume plant extract comprises the following steps: dispersing bean dregs in hot water at 55°C, adjusting the pH of the system to 7, adding α-amylase, reacting at 65°C for 2h and then boiling and inactivating, continuously adjusting the pH of the system to 4.5, adding saccharifying enzyme, reacting at 60°C for 1.5h and then boiling and inactivating, continuously adjusting the pH of the system to 9.5, adding alkaline protease, reacting at 55°C for 3h and then boiling and inactivating, cooling to room temperature and then centrifuging to obtain a precipitate, washing the precipitate with deionized water until it is neutral, and drying to obtain the product.

[0146] The amount of hot water added is 15 times the mass of the bean dregs.

[0147] Comparative Example 8

[0148] The difference between this comparative example and Example 1 is that the fermentation bacteria is Streptococcus thermophilus.

[0149] Comparative Example 9

[0150] The difference between this comparative example and Example 1 is that the stirring rate of the stirring at 75° C. is 5000 r / min.

[0151] Performance Testing

[0152] The content of insoluble dietary fiber in natural fiber powder was tested with reference to the method in GB 5009.88-2014 "Determination of dietary fiber in food in national food safety standard"; the content of polysaccharides in natural fiber powder was tested with reference to the method in NY / T1676-2008 "Determination of crude polysaccharide content in edible fungi"; the total proportion of insoluble dietary fiber and polysaccharides in natural fiber powder, as well as the proportion of polysaccharides in the total amount of polysaccharides and insoluble dietary fiber were calculated. 10 members were selected to evaluate the sensory properties of the prepared candies from the aspects of appearance, color, flavor, texture, and taste. Each sensory score ranged from 10 to 0 from high to low. The total sensory value was the sum of all scores divided by 5. The average value of the 10 members was taken. A cup of puffed rice and a cup of water were provided to the members to clean the taste of the samples and avoid interference between the samples. The initial volume of the candy is measured as V1, and it is placed in a plastic fresh-keeping bag, sterilized and sealed, placed horizontally at a temperature of 40°C for 24 hours, and then taken out. The volume after heat preservation is measured as V2, and the volume deformation rate is (V1-V2) / V1×100%. The lower the volume deformation rate, the better the stability of the candy. The results are shown in Table 1.

[0153] Table 1 Measurement results

[0154]

[0155] According to statistics, the plant natural fiber gel candies prepared in Examples 1 to 3 of the present invention, wherein the main components of the raw material natural fiber powder are insoluble dietary fiber and polysaccharides, and the proportion is moderate, so that the prepared candies have a good taste and good stability. In Comparative Example 1, there is an excess of leguminous plants, Comparative Example 2 does not add citrus, Comparative Example 3 does not disperse the citrus peel at a high speed, Comparative Example 4 does not use neutral amylase to hydrolyze the citrus peel again, in Comparative Example 5, the seaweed extract enzyme does not add papain, in Comparative Example 6, the konjac extract enzyme does not add β-mannanase, Comparative Example 7 does not ferment the dregs, Comparative Example 8 does not add Lactobacillus bulgaricus, Comparative Example 9 has a too low shear stirring rate, and the prepared natural fiber powder has more impurities, resulting in a poor taste and low stability. Therefore, the natural fiber powder prepared by the raw materials and methods of the present invention is mainly insoluble dietary fiber and polysaccharides, and the proportion is moderate and the impurities are few, the prepared candies have a good taste, good stability, and can improve human health.

[0156] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A plant natural fiber gel candy, characterized in that: The raw materials for its preparation include, by weight: 1.0 to 5 parts of natural fiber powder, 15 to 80 parts of sweet raw materials, 0.001 to 0.05 parts of acidity regulator, and appropriate amounts of essence and natural fruit and vegetable juice; The natural fiber powder is a plant extract; the plant includes one or more of citrus, seaweed, konjac, and leguminous plants; The method for preparing the natural fiber powder comprises the following steps: washing the plants, extracting, enzymolyzing, neutralizing, and drying to obtain the natural fiber powder.

2. The plant natural fiber gel candy according to claim 1, characterized in that: The natural fiber powder comprises polysaccharide and fiber.

3. The plant natural fiber gel candy according to claim 2, characterized in that: In terms of weight percentage, the polysaccharide in the natural fiber powder accounts for 40% to 80% of the total weight of the polysaccharide and the fiber.

4. The plant natural fiber gel candy according to claim 3, characterized in that: The mass ratio of the citrus, seaweed, konjac and legume is (1-2):(1-2):1:(1-3).

5. The plant natural fiber gel candy according to claim 1, characterized in that: The enzyme used in the enzymolysis includes one or more of cellulase, hemicellulase, pectinase, papain, α-amylase, neutral protease, β-mannanase, saccharifying enzyme and alkaline protease.

6. The plant natural fiber gel candy according to claim 5, characterized in that: The preparation method of the extract of leguminous plants comprises the following steps: taking bean dregs, white sugar and water, mixing them and sterilizing them, adding fermentation bacteria after cooling to room temperature, culturing at 40-45°C until the pH is 4, taking out, dehydrating, washing to neutrality and drying to obtain solid one; taking solid one and dispersing it in hot water at 50-60°C, adjusting the pH of the system to 6-7, adding α-amylase, reacting at 60-70°C for 1-3h and then boiling and inactivating, continuing to adjust the pH of the system to 4-5, adding saccharifying enzyme, reacting at 55-65°C for 1-2h and then boiling and inactivating, continuing to adjust the pH of the system to 9-10, adding alkaline protease, reacting at 50-60°C for 2-4h and then boiling and inactivating, cooling to room temperature, centrifuging to obtain precipitate, washing the precipitate with deionized water to neutrality, and drying to obtain the extract.

7. The plant natural fiber gel candy according to claim 1, characterized in that: The extraction method includes one or more of shearing, ultrasonic treatment, heating and pressure treatment, and supercritical extraction.

8. The plant natural fiber gel candy according to claim 1, characterized in that: The enzyme used in the enzymolysis is one or more of cellulase, hemicellulase, pectinase and papain.

9. The plant natural fiber gel candy according to claim 1, characterized in that: The sweet raw materials include sugar substances and fruit juice.

10. A method for preparing the plant natural fiber gel candy according to any one of claims 1 to 9, characterized in that: The steps are as follows: mixing natural fiber powder with water, stirring evenly at 70-80° C. to obtain a natural fiber gel solution; dissolving other raw materials except an acidity regulator in water, stirring and dissolving at 85-95° C., adding the raw materials to the natural fiber gel solution, stirring at 70-80° C. until the solid content in the system is 65%-75%, adding the acidity regulator, mixing evenly, pouring into a mold, and drying at room temperature until the candy is solidified and formed.

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