A plant natural fiber gel candy and a method for preparing the same

Abstract

The present application provides a kind of plant natural fiber gel candy, and its preparation raw materials include: natural fiber powder 1.0-5 parts, sweet raw material 15-80 parts, acidity regulator 0.001-0.05 parts, essence, natural fruit and vegetable juice appropriately.The natural fiber powder prepared in the present application not only contains rich dietary fiber, but also contains polysaccharide component, which is used for preparing candy, 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 unique taste and texture, but also brings satiety, helps to reduce high-calorie food intake, 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 the candy can be improved, thereby prolonging the shelf life of the candy.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a plant natural fiber gel candy and a preparation method thereof. BACKGROUND

[0002] With the acceleration of modern life pace and the change of dietary structure, people pay 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. Constipation, intestinal flora imbalance, blood glucose fluctuation and decreased immunity seriously affect people's quality of life. Although the traditional candy industry has a long history, it is difficult to meet the health needs of modern consumers due to high sugar, high calories and lack of functional ingredients.

[0003] Although some candy products with added dietary fiber have appeared on the market, there are still some problems: first, the content of dietary fiber 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 content is low; and fourth, the functional effect is limited.

[0004] Therefore, the present application aims to develop a natural plant fiber gel candy by in-depth research on the preparation process of plant natural fiber gel and its application technology in soft candy production. The candy not only promotes intestinal health and reduces constipation, but also enhances the body's immunity, with good taste, meeting the needs of modern consumers for healthy food. SUMMARY

[0005] The present application aims to provide a plant natural fiber gel candy and a preparation method thereof. The prepared candy not only promotes intestinal health and reduces constipation, but also enhances the body's immunity, with good taste, meeting the needs of modern consumers for healthy food.

[0006] A plant natural fiber gel candy, prepared from the following raw materials by weight: 1.0-5 parts of natural fiber powder, 15-80 parts of sweetening material, 0.001-0.05 parts of acidity regulator, and appropriate amount of essence and natural fruit and vegetable juice.

[0007] Preferably, the natural fiber powder is an extract of plants, and the plants include one or more of citrus, seaweed, konjac and legume plants.

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

[0009] The inventors find that the plant natural fiber powder prepared by using citrus, seaweed, konjac and legume as raw materials can improve the nutritional value and taste of the gel candy, and has the effect of assisting weight loss. Citrus fiber is rich in dietary fiber and polyphenols, which can help to enhance immunity and promote digestion; seaweed fiber contains rich iodine, fucoidan and agar and other substances, has biocompatibility and degradability, can not only improve the taste, but also has the health benefits of regulating thyroid function and reducing cholesterol; konjac fiber extracted from glucomannan fiber has high viscosity and dietary fiber characteristics, can reduce calorie intake, help control weight and improve intestinal environment; legume fiber is rich in plant protein, dietary fiber and various bioactive substances, which can help to reduce cholesterol and stabilize blood sugar. The extracts of the four plants have synergistic effect, not only complementary nutrients, such as citrus rich in vitamin C, seaweed rich in iodine and fucoidan, konjac rich in glucomannan, etc., making the nutritional value of the candy more comprehensive, but also the produced dietary fiber has synergistic effect in promoting intestinal peristalsis and increasing satiety, and the produced polysaccharides such as fucose and mannose play the role of immune regulation and enhance the body's immunity to resist viral and bacterial infections. At the same time, different types of dietary fiber not only affect the fermentation products in the intestine, but also can jointly regulate the balance of intestinal microecology. By controlling the amount of raw materials, the proportion of polysaccharides and fibers in the natural fiber powder can be controlled, so as to control the taste of the candy, avoid rough taste caused by too much fiber, enhance chewing type, or too high sweetness caused by too high polysaccharide content, and enhance the feeling of sticking teeth.

[0010] The preparation method of the natural fiber powder comprises the following steps: washing the plant, then extracting, enzymatic hydrolysis, neutralization, and drying.

[0011] The extraction method comprises one or more of shearing, ultrasonic treatment, heating and pressure treatment, and supercritical extraction. Specifically, it can comprise one or more of high-speed shearing, ultrasonic, high temperature and high pressure, and supercritical extraction.

[0012] The inventors find that the washing, extraction, enzymatic hydrolysis, neutralization and drying process used in the preparation of natural fiber powder can improve the extraction rate and purity of cellulose, and ensure the quality and stability of the candy. The washing step focuses on removing dirt and impurities on the surface of the raw material to ensure the purity of the subsequent treatment; the target substances are separated from the raw material by using buffer solution or organic solvent; the specific enzyme is added to decompose the macromolecular substances such as protein into small molecular peptides to improve the purity of the product; the product after enzymatic hydrolysis needs to be neutralized to adjust the pH value to ensure the product quality; the drying step is to remove water to prevent the product from denaturation and deterioration, so as 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 methods for different plants are slightly different.

[0013] Preferably, the enzyme used in the enzymatic hydrolysis includes one or more of cellulase, hemicellulase, pectinase, papain, alpha-amylase, neutral protease, beta-mannanase, saccharifying enzyme, and alkaline protease.

[0014] Preferably, the cellulase has an enzyme activity of ≥10000 U / g.

[0015] Preferably, the hemicellulase has an enzyme activity of ≥45000 U / g.

[0016] Preferably, the pectinase has an enzyme activity of ≥25000 u / g.

[0017] Preferably, the papain has an enzyme activity of ≥90000 U / g.

[0018] Preferably, the alpha-amylase has an enzyme activity of ≥2500 U / g.

[0019] Preferably, the neutral protease has an enzyme activity of ≥10000 U / g.

[0020] Preferably, the beta-mannanase has an enzyme activity of ≥20000 U / g.

[0021] Preferably, the saccharifying enzyme has an enzyme activity of ≥140000 u / g.

[0022] Preferably, the alkaline protease has an enzyme activity of ≥180000 U / g.

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

[0024] In some preferred embodiments, the preparation method of the citrus extract comprises the following steps: drying the citrus peel, crushing it through a 30-50 mesh sieve, refluxing extraction twice with 65wt%-75wt% ethanol aqueous solution, each time for 1-2h, filtering to obtain filter residue, freeze-drying the filter residue, then crushing it through a 30-50 mesh sieve, adding water to mix uniformly, shearing and dispersing for 5-10min, adjusting the pH of the system to 6-7, adding alpha-amylase, reacting at 60-70℃ for 20-40min, then boiling to inactivate, continuously adjusting the pH of the system to neutral, adding neutral protease, reacting at 45-55℃ for 20-40min, then boiling to inactivate, cooling, adjusting the pH of the system to 9-10, reacting at 60-70℃ for 1-2h, then centrifuging to obtain the precipitate, drying the precipitate to obtain the citrus extract.

[0025] Preferably, the shearing and dispersing rate is 8000-12000 r / min.

[0026] Preferably, the mass ratio of the residue after freeze-drying and water is 1:(10-20).

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

[0028] Preferably, the addition amount of the α-amylase and the addition amount of the neutral protease are both 1%-2% of the mass of the residue after freeze-drying.

[0029] The inventors have found that high-speed shearing dispersion, the sequential addition of α-amylase and neutral protease have a synergistic effect in the preparation of citrus extract. First, high-speed shearing dispersion helps to promote the breaking and dispersion of fibers in the citrus peel, making the originally tightly bound fiber structure loose, thereby increasing the surface area of the extractable insoluble fibers, facilitating the penetration and dissolution of the solvent in the subsequent extraction step, providing a better substrate dispersion state for the subsequent enzymatic reaction, and facilitating the full contact and reaction of the enzyme and the substrate; α-amylase not only can further reduce the starch content in the extract, reduce the interference of non-target components, thereby relatively increasing the purity of polysaccharides and other active ingredients, but also can release more binding sites or space, which is conducive to the action of the subsequent neutral protease on proteins and other components; the addition of neutral protease can significantly reduce the content of proteins, reduce their influence on the taste and stability of the subsequent candy, and at the same time, the degradation of proteins can release hidden areas combined with fibers or polysaccharides, making these components more easily extracted or purified, thereby increasing the content of rhamnogalactose, arabinose and other polysaccharides in the natural fiber powder.

[0030] In some preferred embodiments, the method for preparing the extract of seaweed comprises the following steps: washing and drying seaweed, crushing and passing through a 40-60 mesh sieve, adding a seaweed extraction enzyme solution, adjusting the pH to 5-6, enzymatic hydrolysis in a constant-temperature water bath at 50-60°C for 1-2 hours, boiling to inactivate, adding an alkali treatment solution and adjusting the solution to be neutral after ultrasonic treatment, centrifuging to obtain the supernatant, adding a 3%-5% potassium chloride solution until no precipitate is precipitated, and then filtering and dehydrating and drying to obtain the extract.

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

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

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

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

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

[0036] Preferably, the alkali 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, 1:2.

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

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

[0040] The inventors have found that the use of specific seaweed extraction enzymes, in combination with ultrasonic alkali treatment, can greatly improve the extraction rate and purity of seaweed fibers. Firstly, the three enzymes synergize with each other during the enzymatic process, acting on different components of the seaweed cell wall, making the degradation process more efficient and complete. Cellulase and pectinase mainly treat polysaccharide components, while papain supplements the degradation of proteins in the cell wall, breaking down macromolecular substances such as proteins into small molecular peptides, improving the purity of the product, and the combined action of the three promotes the release of effective components such as seaweed fibers. By adjusting the appropriate pH value, time, and enzymatic temperature, the maximum enzyme activity is ensured, while premature loss of enzyme activity or the occurrence of adverse side reactions is avoided. The enzymatic time is controlled within 1-2 hours, which not only ensures sufficient enzymatic effect, but also avoids the negative effects of prolonged treatment. Subsequent alkali treatment combined with ultrasonic treatment not only promotes the dissolution and extraction of polysaccharides by changing the pH value of the solution, but also improves the solubility of polysaccharides in water by changing the charge state and ionic strength of the polysaccharide molecules. With the assistance of ultrasonic treatment, molecular motion is accelerated, promoting the dissolution and release of polysaccharides, and further improving the polysaccharide content in the extract. However, the ultrasonic conditions need to be controlled, otherwise the polysaccharide molecular structure may be affected, affecting the taste and performance of the candy.

[0041] In some preferred embodiments, the method for preparing the konjac extract comprises the following steps: washing and peeling the konjac corms, drying, and then crushing and sieving to pass through a 40-60 mesh sieve; adding 65wt%-75wt% ethanol aqueous solution, adjusting the pH of the solution to 3-5, and then performing ultrasonic treatment; filtering and drying to obtain konjac powder; mixing the konjac extraction enzyme solution and the buffer solution, stirring uniformly at 45-55°C, then adding the konjac powder, maintaining the temperature, and performing enzymatic treatment for 20-30 min; boiling to inactivate, centrifuging to obtain the supernatant, adding anhydrous ethanol to the supernatant, and stirring until no precipitate appears; filtering, dehydrating, and drying to obtain the konjac extract.

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

[0043] Preferably, the ultrasonic treatment condition is: ultrasonic power 300 to 350W, treatment time 20 to 30min, ultrasonic temperature 50 to 60℃.

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

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

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

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

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

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

[0050] The inventors found that, by first alcohol extraction and then ultrasonic treatment, and then using specific konjac extraction enzyme to extract the seaweed, the extraction rate and purity of glucomannan fiber can be greatly improved. Alcohol extraction removes most of the impurities in the raw konjac, providing a relatively pure substrate for the subsequent steps, which is conducive to the extraction of glucomannan fiber and the improvement of its purity. The mechanical vibration and thermal effect of ultrasonic waves not only can destroy the cell wall and cell membrane of konjac cells, promote the release of intracellular substances, including macromolecular polysaccharides such as glucomannan fiber, but also can promote the penetration of the solvent into the cells, thereby improving the extraction rate and efficiency. Cellulase and β-mannanase work synergistically, cellulase mainly plays a role in destroying the cell wall, creating conditions for the release of glucomannan fiber, while β-mannanase may assist extraction by improving solubility, while avoiding excessive degradation leading to purity decline. Through synergistic action between the two enzymes, the extraction rate and purity of glucomannan fiber are improved.

[0051] In some preferred embodiments, the preparation method of the extract of the legume plant comprises the following steps: mixing bean dregs, white granulated sugar and water, sterilizing, adding fermentation bacteria after cooling to room temperature, culturing at 40-45°C until the pH is 4, removing, washing to neutral after dehydration, and drying to obtain solid I; dispersing solid I in hot water at 50-60°C, adjusting the pH of the system to 6-7, adding α-amylase, inactivating by boiling after reacting at 60-70°C for 1-3h, continuously adjusting the pH of the system to 4-5, adding glucoamylase, inactivating by boiling after reacting at 55-65°C for 1-2h, continuously adjusting the pH of the system to 9-10, adding alkaline protease, inactivating by boiling after reacting at 50-60°C for 2-4h, cooling to room temperature, centrifuging to obtain a precipitate, washing the precipitate to neutral with deionized water, and drying to obtain the extract.

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

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

[0054] Preferably, the amount of fermentation bacteria added is 3%-5% of the mass of the bean 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); more preferably, 2:3.

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

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

[0059] The inventors found that the content of soybean insoluble dietary fiber and polysaccharide in the natural fiber powder can be increased by first fermenting the bean dregs and then extracting with enzymes. This may be because there is a synergistic effect between the fermentation pretreatment and the enzymatic hydrolysis. The fermentation pretreatment improves the structure and properties of the bean dregs by degrading the cell wall and proteins, reducing the pH, etc., making the subsequent enzymatic hydrolysis more efficient. The enzymatic hydrolysis further removes non-target components (such as starch and proteins), 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, different enzymes also have a synergistic effect. Although the target points of α-amylase, glucoamylase and alkaline protease are different, they all act on the bean dregs, indirectly increasing the content of soybean insoluble dietary fiber and polysaccharide by removing or converting non-target components.

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

[0061] The polysaccharides account for 40% to 80% of the total mass of polysaccharides and fibers in the natural fiber powder by weight percentage.

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

[0063] The fibers are insoluble fibers with a degree of polymerization of 2 to 400.

[0064] Preferably, the sweetening material comprises a sugar substance and fruit juice; and the sugar substance at least comprises 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 essence is not limited in particular, including but not limited to mango essence, grape essence, honey peach essence, and other fruit essences; milk essence, fresh milk essence, malt milk essence, and other milk essences; mint essence; chocolate essence; coconut essence; and vanilla essence.

[0067] The natural fruit and vegetable juice is not limited in particular, including but not limited to dragon fruit juice, pumpkin juice, and spinach juice.

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

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

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

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

[0072] 1. The natural fiber powder prepared by the method has rich dietary fiber and polysaccharide components, and when the natural fiber powder is used for preparing candies, the intestinal health is promoted, the constipation is reduced, the intestinal microecological environment is further improved, the blood sugar is controlled, and the immunity of the human body is enhanced. The insoluble fiber not only gives the candies unique taste and texture, but also brings satiety, and helps to reduce the intake of high-calorie food, assist in weight loss, and improve the health of the human body. In addition, by optimizing the preparation method of the natural fiber powder and the candies, the stability and texture of the candies are improved, so that the shelf life of the candies is prolonged.

[0073] 2. The plant natural fiber gel candy is prepared by using the plant extracts extracted from citrus, seaweed, konjac and legume plants as raw materials, so that the nutritional value and taste of the candy are improved, and the candy has the effect of assisting in weight loss.

[0074] 3. The cleaning, extraction, enzymolysis, neutralization and drying process used in the preparation of the natural fiber powder can improve the extraction rate and purity of cellulose, and ensure the quality and stability of the candy.

[0075] 4. The specific seaweed extraction enzyme is used to extract seaweed by combining with ultrasonic alkali treatment, so that the extraction rate and purity of seaweed fiber are greatly improved.

[0076] 5. The konjac is first alcohol-extracted and then subjected to ultrasonic treatment, and then the specific konjac extraction enzyme is used to extract seaweed, so that the extraction rate and purity of glucomannan fiber are greatly improved.

[0077] 6. The soybean dregs are first subjected to fermentation treatment, and then subjected to enzymolysis extraction by using enzymes in sequence,

[0078] so that the content of soybean insoluble dietary fiber and the content of polysaccharide in the natural fiber powder are improved.

[0079] 7. The fiber emulsification shearing technology is used in the preparation of the plant natural fiber gel candy, so that the fiber and the liquid matrix are uniformly mixed to form a stable emulsion. DETAILED DESCRIPTION

[0080] The technical solutions in the embodiments of the present application will be described in detail below. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

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

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

[0083] Buffer solution, disodium hydrogen phosphate and citric acid with pH 7.0, purchased from Shanghai Yuan Ye Biological Technology Co., Ltd.

[0084] Lactobacillus bulgaricus and Streptococcus thermophilus are both purchased from Wuhan Gray Algae Biological Technology Co., Ltd.

[0085] Example 1

[0086] The present embodiment provides a plant natural fiber gel candy, and the preparation raw materials are as follows in terms of weight parts: natural fiber powder 3 parts, sweetening raw material 50 parts, acidity regulator 0.005 parts, essence 0.0001 parts, and natural fruit and vegetable juice 0.05 parts.

[0087] The natural fiber powder is an extract of a plant; the plant is citrus, seaweed, konjac, and legume.

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

[0089] The preparation method of the extract of the citrus includes the following steps: drying the citrus peel, crushing it through a 40-mesh sieve, refluxing extraction twice with 70wt% ethanol water solution, each time for 1.5h, filtering to obtain filter residue, freeze-drying the filter residue, then passing it through a 40-mesh sieve, adding water to mix uniformly, high-speed shearing and dispersing for 8min, adjusting the pH of the system to 7, adding alpha-amylase, reacting at 65℃ for 30min, then boiling to inactivate, continuously adjusting the pH of the system to neutral, adding neutral protease, reacting at 50℃ for 30min, then boiling to inactivate, cooling, adjusting the pH of the system to 9.5, reacting at 65℃ for 1.5h, and centrifuging to obtain the precipitate, which is dried to obtain the extract of the citrus.

[0090] The shearing and dispersing rate is 10000r / min.

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

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

[0093] The addition amount of the alpha-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 and drying seaweed, crushing the seaweed to pass through a 50-mesh sieve, adding a seaweed extraction enzyme solution, adjusting the pH to 5.5, enzymolysis in a constant-temperature water bath at 55 ℃ for 1.5 h, boiling to inactivate, adding an alkali treatment solution, ultrasonic treatment, adjusting the solution to be neutral, centrifugation to obtain supernatant, adding a 4% potassium chloride solution until no precipitate is generated, filtration, dehydration and drying.

[0095] The seaweed extraction enzyme solution is added in an amount of 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 enzyme is cellulase, papain and pectinase.

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

[0099] The alkali treatment solution is added in a volume consistent with the seaweed extraction enzyme solution.

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

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

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

[0103] The ultrasonic treatment conditions are: an ultrasonic power of 330 W, a treatment time of 25 in and an ultrasonic temperature of 55 ℃.

[0104] The preparation method of the konjac extract comprises the following steps: washing and peeling a konjac cormel, drying and crushing the konjac cormel to pass through a 50-mesh sieve, adding a 70 wt% ethanol aqueous solution, adjusting the pH of the solution to 4, ultrasonic treatment, filtration and drying to obtain konjac powder; mixing a konjac extraction enzyme solution and a buffer solution, uniformly stirring at 50 ℃, adding the konjac powder, maintaining the temperature, enzymolysis for 25 min, boiling to inactivate, centrifugation to obtain supernatant, adding anhydrous ethanol to the supernatant and stirring until no precipitate is generated, filtration, dehydration and drying to obtain the konjac extract.

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

[0106] The ultrasonic treatment conditions are: an ultrasonic power of 330 W, a treatment time of 25 in and an ultrasonic temperature of 55 ℃.

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

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

[0109] The konjac extraction enzyme is cellulase and beta-mannanase.

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

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

[0112] The preparation method of the extract of the legume plant comprises the following steps: mixing bean dregs, white granulated sugar and water, high-temperature sterilization, adding fermentation bacteria after the temperature is reduced to room temperature, culturing at 43 DEG C until the pH is 4, dehydration, washing to neutral, drying to obtain solid I, dispersing solid I in hot water at 55 DEG C, adjusting the pH of the system to 7, adding alpha-amylase, reacting at 65 DEG C for 2 hours, boiling to inactivate, continuously adjusting the pH of the system to 4.5, adding saccharifying enzyme, reacting at 60 DEG C for 1.5 hours, boiling to inactivate, continuously adjusting the pH of the system to 9.5, adding alkaline protease, reacting at 55 DEG C for 3 hours, boiling to inactivate, cooling to room temperature, centrifugation to obtain a precipitate, washing the precipitate to neutral with deionized water, and drying to obtain the extract.

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

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

[0115] The fermentation bacteria are added in an amount of 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 and Streptococcus thermophilus is 2:3.

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

[0119] The alpha-amylase, saccharifying enzyme and alkaline protease are each added in an amount of 1% of the mass of the solid I.

[0120] The sweetening raw material is sucrose.

[0121] The acidity regulator is citric acid.

[0122] The essence is mango essence.

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

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

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

[0126] Example 2

[0127] The difference between the example and example 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 the example and example 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 the 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 the example and example 1 is that the plant is seaweed, konjac and legume.

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

[0135] Comparative Example 3

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

[0137] Comparative Example 4

[0138] The difference between the present comparative example and Example 1 is that the preparation method of the citrus extract is as follows: the dried citrus peel is crushed to pass through a 40-mesh sieve, extracted with 70wt% ethanol aqueous solution by reflux extraction for 2 times, 1.5h each time, and then filtered to obtain the residue, which is freeze-dried, passed through a 40-mesh sieve, mixed with water, and then dispersed by high-speed shearing for 8min, and then the pH of the system is adjusted to 7, and then α-amylase is added, and then the system is reacted at 65℃ for 30min, and then boiled to inactivate, and then cooled to adjust the pH of the system to 9.5, and then reacted at 65℃ for 1.5h, and then centrifuged to obtain the precipitate, which is dried to obtain the extract.

[0139] Comparative Example 5

[0140] The difference between the present comparative example and Example 1 is that the enzyme extracted from seaweed is cellulase and pectinase.

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

[0142] Comparative Example 6

[0143] The difference between the present comparative example and Example 1 is that the enzyme extracted from konjac is cellulase.

[0144] Comparative Example 7

[0145] The difference between the present comparative example and Example 1 is that the preparation method of the extract of leguminous plants is as follows: the bean dregs are dispersed in hot water at 55℃, the pH of the system is adjusted to 7, and then α-amylase is added, and then the system is reacted at 65℃ for 2h, and then boiled to inactivate, and then the pH of the system is further adjusted to 4.5, and then saccharifying enzyme is added, and then the system is reacted at 60℃ for 1.5h, and then boiled to inactivate, and then the pH of the system is further adjusted to 9.5, and then alkaline protease is added, and then the system is reacted at 55℃ for 3h, and then boiled to inactivate, and then cooled to room temperature, and then centrifuged to obtain the precipitate, and then the precipitate is washed to neutral with deionized water, and then dried to obtain the extract.

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

[0147] Comparative Example 8

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

[0149] Comparative Example 9

[0150] The difference between the present comparative example and Example 1 is that the stirring speed of stirring at 75℃ is 5000r / min.

[0151] Performance test

[0152] The content of insoluble dietary fiber in the natural fiber powder is tested according to the method in GB 5009.88-2014 "National Food Safety Standard Determination of Dietary Fiber in Food"; the content of polysaccharide in the natural fiber powder is tested according to the method in NY / T1676-2008 "Determination of Crude Polysaccharide Content in Edible Fungi"; the total proportion of insoluble dietary fiber and polysaccharide in the natural fiber powder, and the proportion of polysaccharide in the total amount of polysaccharide and insoluble dietary fiber are calculated. Ten members are selected to evaluate the prepared candies in terms of appearance, color, flavor, texture and taste, and each sensory score is from 10 to 0 from high to low, the total sensory value is the sum of all scores divided by 5, and the average value of 10 members is taken. A cup of puffed rice and a cup of water are provided to the members to clean the taste of the sample and avoid interference between samples. The initial volume of the candy is V1, which is placed in a plastic preservative bag, sterilized and sealed, and then taken out after being placed horizontally at a temperature of 40℃ for 24h. The volume after heat preservation is V2, and the volume deformation rate is (V1-V2) / V1x100%, and the lower the volume deformation rate, the better the stability of the candy. The results are shown in Table 1.

[0153] Table 1 Determination results

[0154]

[0155] According to statistics, the plant natural fiber gel candies prepared in Examples 1-3 of the present application have main components of insoluble dietary fiber and polysaccharide in the raw material natural fiber powder, and the proportion is moderate, so that the prepared candies have good taste and good stability. Comparative Example 1 has excessive legume plants, Comparative Example 2 does not add citrus, Comparative Example 3 does not perform high-speed dispersion on the citrus peel, Comparative Example 4 does not perform secondary enzymolysis on the citrus peel with neutral amylase, Comparative Example 5 does not add papain to the seaweed extraction enzyme, Comparative Example 6 does not add β-mannanase to the konjac extraction enzyme, Comparative Example 7 does not ferment the bean dregs, and Comparative Example 8 does not add Lactobacillus bulgaricus. Comparative Example 9 has too small shear stirring rate, and the prepared natural fiber powder has more impurities, resulting in poor taste and low stability. Therefore, the natural fiber powder prepared by using the raw materials and methods of the present application has main components of insoluble dietary fiber and polysaccharide, and the proportion is moderate and the impurities are few. The prepared candies have good taste and good stability, and can improve human health.

[0156] The above is the preferred embodiment of the present application, and it should be noted that for ordinary skilled persons in the technical field, several improvements and refinements can be made without departing from the principles of the present application, and these improvements and refinements should also be considered as the protection scope of the present application.

Claims

1. A plant natural fiber gel confectionery, characterized by, The preparation raw materials include, by weight parts, natural fiber powder 1.0-5 parts, sweetening raw material 15-80 parts, acidity regulator 0.001-0.05 parts, essence, and natural fruit and vegetable juice in proper amount; The natural fiber powder is an extract of plants; the plants include citrus, seaweed, konjac, and leguminous plants in a mass ratio of (1-2):(1-2):1:(1-3); The preparation method of the natural fiber powder includes the following steps: washing the plants, extracting, enzymatic hydrolysis, neutralization, and drying; The preparation method of the extract of citrus is as follows: drying the citrus peel, crushing it through a 30-50 mesh sieve, refluxing extraction with 65wt%-75wt% ethanol water solution for 2 times, each time for 1-2 hours, filtering to obtain filter residue, freeze-drying the filter residue, crushing it through a 30-50 mesh sieve, mixing it with water, shearing and dispersing for 5-10 minutes, adjusting the pH to 6-7, adding alpha-amylase, reacting at 60-70°C for 20-40 minutes, boiling to inactivate, adjusting the pH of the system to neutral, adding neutral protease, reacting at 45-55°C for 20-40 minutes, boiling to inactivate, adjusting the pH to 9-10 after cooling, reacting at 60-70°C for 1-2 hours, centrifuging to obtain the precipitate, and drying to obtain the extract of citrus; The preparation method of the extract of leguminous plants is as follows: mixing bean dregs, white granulated sugar, and water, sterilizing, reducing the temperature to room temperature, adding fermentation bacteria, culturing at 40-45°C until the pH is 4, taking out, dehydrating, washing to neutral, and drying to obtain solid I; dispersing solid I in hot water at 50-60°C, adjusting the pH to 6-7, adding alpha-amylase, reacting at 60-70°C for 1-3 hours, boiling to inactivate, adjusting the pH of the system to 4-5, adding saccharifying enzyme, reacting at 55-65°C for 1-2 hours, boiling to inactivate, adjusting the pH to 9-10, adding alkaline protease, reacting at 50-60°C for 2-4 hours, boiling to inactivate, cooling to room temperature, centrifuging to obtain the precipitate, washing to neutral with deionized water, and drying to obtain the extract of leguminous plants; the fermentation bacteria are Lactobacillus bulgaricus and Streptococcus thermophilus; The preparation method of the extract of seaweed is as follows: washing seaweed, drying, crushing through a 40-60 mesh sieve, adding seaweed extraction enzyme solution, adjusting the pH to 5-6, enzymatic hydrolysis in a constant-temperature water bath at 50-60°C for 1-2 hours, boiling to inactivate, adding alkali treatment solution, ultrasonic treatment, adjusting the solution to neutral, centrifuging to obtain the supernatant, adding 3%-5% potassium chloride solution until no precipitate is generated, filtering, dehydrating, and drying to obtain the extract of seaweed; the seaweed extraction enzyme is cellulase, papain, and pectinase.

2. The plant natural fiber gel confectionery according to claim 1, characterized in that, The natural fiber powder includes polysaccharide and fiber.

3. The plant natural fiber gel confectionery according to claim 2, characterized in that, The proportion of polysaccharide in the natural fiber powder is 40%-80% of the total mass of polysaccharide and fiber.

4. The plant natural fiber gel confectionery according to claim 1, characterized in that, The sweetening raw material includes sugar substance and fruit juice.

5. A process for the preparation of a plant natural fiber gel confectionery according to any one of claims 1 to 4, characterized in that, The steps are as follows: mixing the natural fiber powder with water, stirring uniformly at 70-80°C to obtain a natural fiber gel solution; dissolving the other raw materials except the acidity regulator in water, stirring and dissolving at 85-95°C, adding 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 uniformly, pouring into a mold, drying at room temperature until the candy is solidified and shaped, and obtaining the candy.

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