Euphausia superba oil jelly as well as preparation method and application thereof

Abstract

According to the euphausia superba oil jelly and the preparation method and application thereof, euphausia superba oil and walnut oil are combined, nutritional ingredients which are rich in Omega-3 fatty acid, EPA, DHA and the like and beneficial to brain health can be provided for consumers, choices of different hardness and elasticity are achieved through the reasonable proportion of gelidium amansii powder and water, and the euphausia superba oil jelly has the advantages of being good in taste, good in taste and good in taste. The low-sugar low-calorie jelly has the advantages that the low-sugar low-calorie low-calorie jelly meets the taste requirements of consumers of different age groups such as children and old people, in addition, erythritol is adopted as a sweet source, the sugar content of the jelly is effectively controlled, the calorie intake is reduced, the low-sugar low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie low-calorie the release time of nutritional ingredients in a digestive system can be prolonged, and the absorption efficiency of nutrients is further improved, so that perfect combination of delicious taste, functions and health is realized.

Description

Technical Field

[0001] The invention belongs to the field of jelly preparation, and in particular relates to Antarctic krill oil jelly and a preparation method and application thereof. Background Art

[0002] Although there are many nutritional supplements and traditional jellies on the market, few products can successfully combine brain health functions with delicious snacks. As consumers' health awareness increases, more and more people pay attention to the benefits of food for the body, especially for the brain, in their daily diet. Many people hope that through daily snack intake, they can not only satisfy the needs of their taste buds, but also enhance memory, improve concentration and other brain functions. Especially in modern society, with high learning pressure and high work intensity, it is particularly important to maintain a good brain state.

[0003] This growth in demand has opened up a broad market prospect for functional foods. In particular, those products that can satisfy taste needs while providing substantial health benefits have great competitive potential. However, most nutritional supplements on the market are in the form of medicines, capsules or health products. Although they can provide the required nutrients, they lack the pleasure and enjoyment during consumption. Consumers have to face the single taste experience of these products, and even the taking experience of some products is not satisfactory, and long-term adherence may be challenging.

[0004] On the other hand, traditional jelly, as a highly popular snack, is deeply loved by consumers of all ages for its rich taste and texture. However, traditional jelly mainly focuses on sensory experiences such as taste, color and sweetness, lacks obvious health functions, especially nutritional support for brain health or other specific functions, which makes it lacking in meeting consumers' health needs. Although some jellies may have added vitamins or minerals, they are often not enough to meet modern consumers' expectations for highly effective functional foods.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art, provide an Antarctic krill oil jelly and a preparation method and application thereof, and solve the problems raised in the above-mentioned background technology.

[0007] In order to solve the above technical problems, the basic concept of the technical solution adopted by the present invention is: A method for preparing Antarctic krill oil jelly comprises the following steps: Step (1): first prepare a citric acid solution, then add agar-agar powder to the citric acid solution in a ratio of 1:(25-100), add erythritol, and then boil in boiling water for 5-10 minutes to prepare agar-agar; Step (2): Antarctic krill oil and walnut oil are mixed, and then 0.2% VE antioxidant is added, and then the mixture is emulsified by a high-efficiency emulsification device, and an emulsion is obtained after the emulsification treatment is completed; Step (3): after the extracted gelatin solution is cooled, the emulsified solution is added to the gelatin solution and stirred continuously until the mixture is uniformly stirred to form a jelly solution having functional nutrition; Step (4): Filter the jelly mixture through a 120-mesh sieve to remove insoluble matter and bubbles; Step (5): quickly pour the filtered jelly liquid into a mold to fill a portion of the mold, then sterilize the mold, and then cool it naturally to obtain a jelly product. The jelly of the present invention also adds yellow peach granules to make the product taste rich.

[0008] Optionally, phospholipase A1 needs to be added during the emulsification process of step (2). After the emulsification is completed, the added sodium alginate is used to control the release of the emulsion. The combination of phospholipase A1 and sodium alginate not only effectively masks the fishy smell of krill oil during product processing, but also enhances its absorption and nutritional efficacy in the human body through unique technical means. During the preparation process, sodium alginate forms a natural barrier by wrapping Antarctic krill oil, so that the fishy smell is effectively isolated, improving the overall taste of the product, so that consumers can enjoy delicious jelly without fishy smell. When the jelly enters the digestive system, especially after reaching the intestines, sodium alginate gradually decomposes as a controlled release material to release the wrapped Antarctic krill oil. At this time, phospholipase A1 begins to react with phospholipids in the oil, gradually hydrolyzing phospholipids to convert them into small molecular nutrients that are easier for the human body to absorb. This controlled release mechanism not only improves the bioavailability of phospholipids, but also enables the key nutrients in Antarctic krill oil - Omega-3 fatty acids, DHA and EPA, etc. - to be more efficiently absorbed by the intestines, thereby maximizing their health benefits.

[0009] Optionally, the added amount of phospholipase A1 is 0.05% to 0.2% by weight of the mixture of Antarctic krill oil and walnut oil, and the added amount of sodium alginate is 2% to 5% by weight of the total emulsion.

[0010] Optionally, after the finished jelly solidifies, the Antarctic krill oil and walnut oil emulsion wrapped in sodium alginate is filled into the interior of the jelly through injection technology to form an inner layer structure of the jelly. The emulsion contained in the inner layer can gradually release nutrients after consumption through the controlled release effect of sodium alginate, thereby achieving the controlled release effect of the jelly.

[0011] Optionally, the cooling temperature of the glue in step (3) is 70°C-80°C, and the ratio of the emulsion to the glue in step (3) is 1:(50-60).

[0012] Optionally, the concentration of the citric acid solution in step (1) is 0.03%-0.06%.

[0013] Optionally, in step (2), the ratio of Antarctic krill oil to walnut oil is 1:(8-12).

[0014] Optionally, during the sterilization of the mold in step (5), the mold is placed in a water bath at 85° C. for sterilization for 10 to 15 minutes, and the sugar content of the finished jelly in step (5) is 10-25%.

[0015] Antarctic krill oil jelly prepared by adopting the preparation method of Antarctic krill oil jelly.

[0016] An Antarctic krill oil jelly is used to improve learning and memory abilities.

[0017] Antarctic krill oil is rich in Omega-3 fatty acids, EPA, DHA and other ingredients that are beneficial to the brain's nervous system. These nutrients can effectively promote brain function and enhance the activity of nerve cells, thereby improving memory, attention and learning efficiency. By combining Antarctic krill oil with walnut oil, the product provides a good brain-tonifying effect. At the same time, the deliciousness and convenience of jelly make it very suitable for students and mental workers to consume in their daily lives, especially during preparation for exams or high-intensity study and work, which helps improve concentration and reduce mental fatigue, thereby effectively improving academic performance and work efficiency.

[0018] 1) Walnut oil is a vegetable oil extracted from walnut kernels. It is rich in unsaturated fatty acids, including linoleic acid and linolenic acid, which are very beneficial to the health of the brain and nervous system. Walnut oil contains a high content of plant-based omega-3 and omega-6 fatty acids, which are essential fatty acids for the human body. The human body cannot synthesize them and must be ingested through food. At the same time, walnut oil is rich in phospholipids, which can improve memory and intelligence. It is an important brain tonic and a nutrient necessary for the development of infant brain nerves and visual functions.

[0019] 2) The Omega-3 fatty acids (EPA and DHA) in Antarctic krill oil exist in the form of phospholipids. Compared with the triglyceride form in traditional fish oil, phospholipid-type EPA / DHA has higher bioavailability, which means that the human body can absorb and utilize these beneficial fatty acids more efficiently.

[0020] 3) The combination of walnut oil and Antarctic krill oil can help improve the performance of nerve cells, stimulate the activity of brain cells, and promote brain intelligence development.

[0021] 4) When making jelly, using agar as the main ingredient has significant advantages, mainly due to the unique chemical structure of carrageenan in agar. Carrageenan is a polysaccharide sulfate composed of galactose and dehydrated galactose. This structure enables it to form various types of gels, making it very suitable for the preparation of jelly foods. By using carrageenan, jelly can show good texture and stability, achieve ideal hardness and elasticity, and agar as a natural food has the natural advantage of no food additives.

[0022] 5) Use erythritol instead of sucrose to reduce the health burden of eating jelly.

[0023] After adopting the above technical solution, the present invention has the following beneficial effects compared with the prior art. Of course, any product implementing the present invention does not necessarily need to achieve all the advantages described below at the same time: 1. The present invention combines Antarctic krill oil with walnut oil, which not only provides consumers with nutrients rich in Omega-3 fatty acids, EPA, DHA and other nutrients beneficial to brain health, but also achieves the selection of different hardness and elasticity through the reasonable ratio of agar powder and water, meeting the taste needs of consumers of different age groups from children to the elderly. In addition, the product uses erythritol as the source of sweetness, effectively controls the sugar content of jelly, reduces calorie intake, and makes it a low-sugar, healthy snack choice. At the same time, through the controlled release technology of sodium alginate, it can prolong the release time of nutrients in the digestive system, further improve the absorption efficiency of nutrients, thereby achieving a perfect combination of deliciousness, function and health.

[0024] The present invention uses natural agar as the source of gel, avoids the use of chemical additives, and makes the jelly more natural and healthy. The carrageenan of agar not only provides excellent gel effect, but also ensures the safety of the product, which meets the demand of modern consumers for natural food and the pursuit of healthy food. Its natural source gives the product higher market competitiveness, especially in the field of functional food and healthy snacks, consumers prefer natural products without artificial additives.

[0025] The present invention not only effectively improves the bioavailability but also significantly enhances the nutritional efficacy by adding phospholipase A1 during the preparation of jelly. Specifically, phospholipase A1 decomposes phospholipids into easily absorbed components, such as free fatty acids and monoacylglycerol, through catalysis. This process can improve the bioavailability of phospholipid nutrients in krill oil, making it easier for the human body to absorb and utilize them during the digestion process.

[0026] The addition of phospholipase A1 in the present invention can further improve the absorption efficiency of nutrients, thereby greatly improving the nutritional efficacy of the product. In addition, the action of phospholipase A1 also helps to decompose complex lipid structures into smaller and more easily metabolized forms, so that key nutrients in Antarctic krill oil, such as Omega-3 fatty acids, EPA and DHA, can be absorbed faster and more comprehensively in the intestines to exert their maximum health effects.

[0027] The specific implementation modes of the present invention are further described in detail below with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The drawings described below are only some embodiments. For those skilled in the art, other drawings can be obtained based on these drawings without creative work. In the drawings: Figure 1 This is the product picture of Antarctic krill oil jelly; Figure 2 A comparison table of jelly hardness of the ratio of agar powder in Examples 1-3; Figure 3 A comparison table of jelly elasticity according to the ratio of agar powder in Examples 1-3; Figure 4 This is a comparison table of sensory test results; Figure 5 A comparison table of the sweetness of jellies with different sugar contents in Examples 1-3.

[0029] It should be noted that these drawings and textual descriptions are not intended to limit the conceptual scope of the present invention in any way, but are intended to illustrate the concept of the present invention for those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION

[0030] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0031] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0032] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0033] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present application description and examples are exemplary only.

[0034] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0035] See also Figure 1-5 As shown, in this embodiment, a method for preparing Antarctic krill oil jelly is provided, comprising the following steps: Step (1): first prepare a citric acid solution, then add agar-agar powder to the citric acid solution, add erythritol, and then boil in boiling water for 5-10 minutes to prepare agar-agar; Step (2): Antarctic krill oil and walnut oil are mixed, and then 0.2% VE antioxidant is added, and then the mixture is emulsified by a high-efficiency emulsification device, and an emulsion is obtained after the emulsification treatment is completed; Step (3): after the extracted gelatin solution is cooled, the emulsified solution is added to the gelatin solution and stirred continuously until the mixture is uniformly stirred to form a jelly solution having functional nutrition; Step (4): Filter the jelly mixture through a 120-mesh sieve to remove insoluble matter and bubbles; Step (5): Pour the filtered jelly liquid into a mold quickly to fill a portion of the mold, sterilize the mold, and then cool it naturally to obtain a finished jelly product.

[0036] In some embodiments of the present invention, phospholipase A1 needs to be added during the emulsification process in step (2), and after the emulsification is completed, sodium alginate is added to control the release of the emulsion.

[0037] In some embodiments of the present invention, the amount of phospholipase A1 added is 0.05% to 0.2% by weight of the mixture of Antarctic krill oil and walnut oil, and the amount of sodium alginate added is 2% to 5% by weight of the total emulsion.

[0038] In Examples 1-3 of the present invention, after the jelly product solidifies, the Antarctic krill oil and walnut oil emulsion wrapped in sodium alginate is filled into the interior of the jelly through an injection technique to form an inner layer structure of the jelly. The emulsion contained in the inner layer can gradually release nutrients after consumption through the controlled release effect of sodium alginate, thereby achieving a controlled release effect of the jelly.

[0039] In some embodiments of the present invention, the cooling temperature of the glue solution in step (3) is 70°C-80°C, and the ratio of the emulsion to the glue solution in step (3) is 1:(50-60).

[0040] In some embodiments of the present invention, the concentration of the citric acid solution in step (1) is 0.03%-0.06%.

[0041] In some embodiments of the present invention, the ratio of Antarctic krill oil to walnut oil in step (2) is 1:(8-12).

[0042] In some embodiments of the present invention, during the sterilization of the mold in step (5), the mold is placed in a water bath at 85° C. for sterilization for 10 to 15 minutes.

[0043] The present invention will now be further described in detail with reference to embodiments.

[0044] It should be noted that all raw materials in the examples of the present invention were obtained through commercial sources.

[0045] Example 1: A method for preparing Antarctic krill oil jelly is provided, comprising the following steps: Step (1): Prepare a 0.03% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:50, and add 20g of erythritol. After mixing, boil in boiling water for 5 minutes to prepare agar gel, and cool to 70°C.

[0046] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:10, 0.2% of VE antioxidant is added, and emulsification is performed using a high-efficiency emulsifying device. During the emulsification process, phospholipase A1 accounting for 0.05% of the weight of the mixture of Antarctic krill oil and walnut oil is added.

[0047] Step (3): After emulsification is completed, add sodium alginate accounting for 2% of the total weight of the emulsion for wrapping to ensure the controlled release effect. The emulsion and agar solution are mixed in a ratio of 1:50 and stirred evenly to form a basic jelly solution.

[0048] Step (4): Filter the jelly liquid through a 120-mesh sieve to remove insoluble matter and bubbles.

[0049] Step (5): Pour the jelly liquid into a mold, place it in a water bath at 85°C for sterilization for 10 minutes, and cool it until the jelly is solidified to obtain a jelly product with a sugar content of 20%.

[0050] Example 1 uses a medium ratio of agar powder to water (1:50) and a moderate sugar content (20%), the purpose of which is to balance the hardness, elasticity and sweetness of the jelly so that it has a popular taste. The hardness and elasticity are both within a moderate range, which makes the jelly have enough chewiness but not too hard, which is suitable for the taste requirements of most consumers. The 20% sugar content ensures that the sweetness of the jelly is at a moderate level, which is neither too sweet nor too good. It can also well cover up the fishy smell of krill oil and enhance the eating experience.

[0051] Example 2: A method for preparing Antarctic krill oil jelly is provided, comprising the following steps: Step (1): Prepare a 0.04% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:25, and add erythritol. Boil in boiling water for 7 minutes to prepare agar gel, and cool to 75°C.

[0052] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:8, 0.2% VE antioxidant is added, high-efficiency emulsification treatment is performed, and 0.1% phospholipase A1 is added based on the weight of the mixture of Antarctic krill oil and walnut oil.

[0053] Step (3): After emulsification is completed, add 3% sodium alginate to the total weight of the emulsion to encapsulate the emulsion to ensure the controlled release effect. The emulsion and agar solution are mixed in a ratio of 1:55 and stirred continuously to form a basic jelly solution.

[0054] Step (4): Filter the jelly liquid through a 120-mesh sieve to remove insoluble matter and bubbles.

[0055] Step (5): Pour the jelly liquid into a mold, place it in a water bath at 85°C for sterilization for 12 minutes, and cool it until the jelly is solidified to obtain a jelly product with a sugar content of 25%.

[0056] Example 2 uses a higher ratio of agar powder to water (1:25) to obtain a higher hardness, which is suitable for people who like harder jelly. The higher sugar content (25%) makes the jelly sweeter, which can well cover the fishy smell of krill oil and enhance the taste enjoyment of consumers. Although the elasticity is slightly lower, this formula provides a stronger taste and higher sweetness, which is suitable for consumers who like higher hardness and stronger sweetness.

[0057] Example 3: A method for preparing Antarctic krill oil jelly is provided, comprising the following steps: Step (1): Prepare a 0.06% citric acid solution, add agar powder to the citric acid solution at a ratio of 1:100, and add erythritol. Boil in boiling water for 10 minutes to prepare agar, and cool to 80°C.

[0058] Step (2): Antarctic krill oil and walnut oil are mixed in a ratio of 1:6, 0.2% VE antioxidant is added, emulsification is performed by high-efficiency emulsification equipment, and 0.2% phospholipase A1 is added to the mixture of Antarctic krill oil and walnut oil by weight.

[0059] Step (3): After emulsification is completed, add 5% sodium alginate to the total weight of the emulsion to encapsulate the emulsion to ensure the controlled release effect. The emulsion and agar solution are mixed in a ratio of 1:60 and stirred evenly to form a basic jelly solution.

[0060] Step (4): Filter the mixed jelly liquid through a 120-mesh sieve to remove insoluble matter and bubbles.

[0061] Step (5): Pour the jelly liquid into a mold, place it in a water bath at 85°C for sterilization for 15 minutes, and cool it until the jelly is solidified to obtain a jelly product with a sugar content of 10%.

[0062] Example 3 uses a lower ratio of agar powder to water (1:100), which makes the jelly lower in hardness and more elastic, suitable for people who like soft texture. The low sugar content (10%) is mainly aimed at consumers who pay attention to health and prefer a low-sugar diet. The low-sugar formula reduces calorie intake and meets the needs of modern consumers for healthy food. Although the sweetness is lower, the overall texture of the jelly is soft and elastic, which can still provide a good taste experience and is suitable for consumers who like soft and healthy snacks.

[0063] Market potential analysis: 1) As people's health awareness increases, they pay more and more attention to the nutritional value and health benefits of food. Antarctic krill oil and walnut oil are both recognized as ingredients that are beneficial to the brain. They meet the modern family's pursuit of healthy food and have high market acceptance.

[0064] 2) The product is mainly aimed at teenagers and children, who are the main consumers of jelly products. At the same time, parents have a high demand for products that can promote their children's brain development and enhance their learning ability, which provides a solid market foundation for the product.

[0065] Experimental example: sensory evaluation of the final jelly product Prepare 10 jelly samples from the same batch to ensure the consistency of the samples in appearance, color, taste, etc.

[0066] Ten testers aged between 10 and 50 were selected and each participant was given a number ranging from 1 to 10 to ensure the anonymity of the test results.

[0067] Sensory evaluation criteria: Appearance: transparency, uniformity, attractiveness of color; Smell: whether there is any peculiar smell or fishy smell, or whether there is any fresh fragrance; Taste: ease of chewing, softness; Hardness: whether the jelly is of moderate hardness; Elasticity: whether the jelly is elastic enough and can restore its shape; Sweetness: Is the sweetness moderate and does it cover up the fishy smell? Overall satisfaction: Participants' rating of their overall sensory experience.

[0068] Testing process: Each tester tasted the jelly sample prepared in Examples 1-3 assigned to them in turn.

[0069] Each tester scored the jelly according to the sensory evaluation criteria, with a score of 1-30, 30 being the full score and 1 being the lowest score.

[0070] The tester records the sensory scores for each dimension and fills them out on the score sheet provided.

[0071] Data Collection and Processing: The ratings of the 10 testers were collected and the overall rating of the jelly for each participant was calculated.

[0072] Sum up the total scores of each participant and draw a score chart (such as Figure 4 ) in order to analyze the participants’ feedback.

[0073] Result analysis: Based on the chart results, evaluate each tester's overall sensory evaluation of the jelly product.

[0074] Compare the scores of different testers and analyze the performance of the product in different dimensions, such as whether there are problems such as excessive hardness or insufficient elasticity.

[0075] Experimental summary: The scores of each tester were combined to obtain the average score of the jelly product and evaluate its sensory quality. The results are as follows: Figure 4 shown.

[0076] according to Figure 2 and Figure 3As shown in the figure, when the ratio of agar powder to water is 1:50, the hardness of the jelly is 8 N and the elasticity is 5.8 mm. This means that the texture of the jelly is at a moderate level, neither too hard nor too soft, with good elasticity, which is suitable for the taste requirements of most consumers.

[0077] according to Figure 5 As shown, when the sugar content is 25%, the sweetness score is 4.5, which means that the sweetness is strong and suitable for consumers who prefer stronger sweetness. The sweetness is higher than that of Example 1.

[0078] according to Figure 2 and Figure 3 As shown in the figure, when the ratio of agar powder to water is 1:25, the hardness of the jelly is 16 N and the elasticity is 5.2 mm. This means that the hardness of the jelly is relatively high, which is suitable for people who like a harder taste. Although the elasticity is slightly lower, the overall texture is harder and more chewy.

[0079] according to Figure 5 As shown, when the sugar content is 20%, the sweetness score is 3.5, which means that the jelly has moderate sweetness, suitable for consumers with general sweetness requirements, and can balance sweetness and flavor.

[0080] according to Figure 2 and Figure 3 As shown in the figure, when the ratio of agar powder to water is 1:100, the hardness of the jelly is 1 N and the elasticity is 6.5 mm. The jelly has a low hardness, soft texture and excellent elasticity, which is suitable for consumers who like a soft taste.

[0081] according to Figure 5 As shown, when the sugar content is 10%, the sweetness score is 1.5, which is relatively low in sweetness and suitable for consumers who pursue a healthy, low-sugar diet. The sweetness is lower than that of the previous two embodiments.

[0082] Specifically, when the ratio of agar powder to water in Example 1 is 1:50, the jelly hardness is 8 N, the elasticity is 5.8 mm, the texture is moderate, neither too hard nor too soft, and the elasticity is good, which meets the taste requirements of most consumers. It has an appropriate chewing feeling, is not too hard or too soft, and has a balanced overall taste. The sugar content is 20%, and the sweetness score is 3.5, indicating that the sweetness is moderate and not too sweet. At the same time, it can cover up the fishy smell that krill oil may bring, and is suitable for consumers with general sweetness requirements. This formula provides a good balance between taste and health, and is suitable for a wide range of market needs.

[0083] When the ratio of agar powder to water in Example 2 is 1:25, the jelly hardness is 16 N, the elasticity is 5.2 mm, and the texture is relatively hard, which is suitable for consumers who like a stronger chewing feeling. Although the elasticity is slightly lower, the high hardness brings a stronger chewing experience, satisfying people who like a harder taste. The sugar content is 25%, and the sweetness score is 4.5, which is suitable for consumers who like a stronger sweet taste. The higher sweetness can effectively cover up any potential fishy smell, while providing a more pleasant taste experience.

[0084] When the ratio of agar powder to water in Example 3 is 1:100, the hardness of the jelly is only 1 N and the elasticity is 6.5 mm. The jelly is very soft and has excellent elasticity, which is suitable for consumers who like a soft taste. This texture is more suitable for those who don't like hard jelly, especially for children. The sugar content is 10%, and the sweetness score is 1.5, which is relatively low in sweetness and suitable for consumers who pay attention to health and control sugar intake. The low-sugar formula provides a good choice for people who pursue a healthy diet and control calorie intake.

[0085] The present invention is not limited to the above-mentioned embodiments. Anyone should be aware that any structural changes made under the enlightenment of the present invention, and any technical solutions that are the same or similar to the present invention, fall within the protection scope of the present invention. The technology, shape, and structural parts not described in detail in the present invention are all well-known technologies.

Claims

1. A method for preparing Antarctic krill oil jelly, characterized in that: The following steps are involved: Step (1): first prepare a citric acid solution, then add agar-agar powder to the citric acid solution in a ratio of 1:(25-100), add erythritol, and then boil in boiling water for 5-10 minutes to prepare agar-agar; Step (2): Antarctic krill oil and walnut oil are mixed, and then 0.2% VE antioxidant is added, and then the mixture is emulsified by a high-efficiency emulsification device, and an emulsion is obtained after the emulsification treatment is completed; Step (3): after the extracted gelatin solution is cooled, the emulsified solution is added to the gelatin solution and stirred continuously until the mixture is uniformly stirred to form a jelly solution having functional nutrition; Step (4): Filter the jelly mixture through a 120-mesh sieve to remove insoluble matter and bubbles; Step (5): Pour the filtered jelly liquid into a mold quickly to fill a portion of the mold, sterilize the mold, and then cool it naturally to obtain a finished jelly product.

2. The method for preparing Antarctic krill oil jelly according to claim 1, characterized in that: In step (2), the ratio of Antarctic krill oil to walnut oil is 1:(8-12).

3. The method for preparing Antarctic krill oil jelly according to claim 1, characterized in that: In step (2), phospholipase A1 needs to be added during the emulsification process. After the emulsification is completed, sodium alginate is added to control the release of the emulsion.

4. The method for preparing Antarctic krill oil jelly according to claim 2, characterized in that: The added amount of phospholipase A1 is 0.05% to 0.2% of the weight of the mixture of Antarctic krill oil and walnut oil, and the added amount of sodium alginate is 2% to 5% of the total weight of the emulsion.

5. The method for preparing Antarctic krill oil jelly according to claim 2, characterized in that: After the finished jelly solidifies, the Antarctic krill oil and walnut oil emulsion wrapped in sodium alginate is filled into the interior of the jelly through injection technology to form the inner layer structure of the jelly. The emulsion contained in the inner layer can gradually release nutrients after consumption through the controlled release effect of sodium alginate, thereby achieving the controlled release effect of the jelly.

6. The method for preparing Antarctic krill oil jelly according to claim 1, characterized in that: The cooling temperature of the glue solution in step (3) is 70°C-80°C, and the ratio of the emulsion to the glue solution in step (3) is 1:(50-60).

7. The method for preparing Antarctic krill oil jelly according to claim 1, characterized in that: The concentration of the citric acid solution in step (1) is 0.03%-0.06%.

8. The method for preparing Antarctic krill oil jelly according to claim 1, characterized in that: When sterilizing the mold in step (5), the mold is placed in a water bath at 85° C. for sterilization for 10 to 15 minutes. The sugar content of the finished jelly in step (5) is 10-25%.

9. Antarctic krill oil jelly prepared by the method for preparing Antarctic krill oil jelly according to any one of claims 1 to 8.

10. An Antarctic krill oil jelly according to claim 9 is used to improve learning and memory abilities.

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