Low-sugar konjac fruit granule jelly and preparation method thereof

Abstract

The invention discloses low-sugar konjak fruit granule jelly and a preparation method thereof, and belongs to the technical field of low-sugar konjak jelly, and the low-sugar konjak fruit granule jelly comprises the following components in parts by weight: 5-10 parts of konjak powder, 1-2 parts of xanthan gum, 12-15 parts of yacon syrup, 0.1-0.2 part of an emulsifier, 1-3 parts of tea polyphenol, 3-8 parts of fruit granules, and the balance of water. The preparation method is used for solving the problems of low sugar, uneven fruit particle distribution and inoxidizability of the konjak fruit particle jelly, and the prepared konjak fruit particle jelly is a healthy and delicious jelly product with additional nutritional value.

Description

Technical Field

[0001] The invention belongs to the technical field of low-sugar konjac jelly, in particular to a low-sugar konjac fruit jelly and a preparation method thereof. Background Art

[0002] In the field of jelly food, common jelly products on the market are mostly made of water, edible seaweed gelatin or other edible plant glues, sugar, food additives, etc., and are made through a series of processing procedures. Along with the raising of healthy diet awareness, consumers are increasingly demanding low-sugar, low-calorie foods. Konjac, as a kind of high dietary fiber, low-calorie natural health food, has the effects of reducing blood fat, reducing blood sugar, reducing blood pressure, relieving constipation and losing weight, and has been widely used in the food industry. However, in the prior art, there are problems such as the high sugar content, uneven distribution of fruit grains, and insufficient antioxidant properties in konjac jelly products.

[0003] Existing technology defects: 1. High sugar content: Traditional jelly products have a high sugar content and are not suitable for diabetics and people who want to lose weight; 2. Uneven distribution of fruit particles: In existing konjac jelly products, the distribution of fruit particles is often uneven, which affects the taste and appearance of the product; 3. Insufficient antioxidant capacity: Lack of effective antioxidant ingredients makes jelly products susceptible to oxidation during storage, affecting product quality and shelf life; 4. Insufficient gel strength and stability: The gel strength and stability of konjac flour are insufficient, which makes the jelly product fragile and not conducive to transportation and storage; 5. Selection of sugar substitutes: The existing technology lacks effective low-sugar substitutes, making it difficult for low-sugar jelly products to maintain sweetness while ensuring good taste. Summary of the invention

[0004] In view of the above problems, the present invention provides a low-sugar konjac jelly with fruit particles and a preparation method thereof, which solves the problems of low sugar content, uneven distribution of fruit particles and antioxidant properties of konjac jelly with fruit particles, and the prepared jelly product is healthy, delicious and has added nutritional value.

[0005] To achieve the above object, the technical solution adopted by the present invention is: A low-sugar konjac fruit jelly comprises the following ingredients by weight: 5-10 parts of konjac flour, 1-2 parts of xanthan gum, 12-15 parts of yacon syrup, 0.1-0.2 parts of emulsifier, 1-3 parts of tea polyphenols, 3-8 parts of fruit, and the rest is water.

[0006] In a preferred embodiment, a low-sugar konjac fruit jelly comprises the following ingredients by weight: 6 parts of konjac flour, 2 parts of xanthan gum, 15 parts of yacon syrup, 0.1 parts of emulsifier, 2 parts of tea polyphenols, 5 parts of fruit particles, and the rest is water.

[0007] In a preferred embodiment, the emulsifier is one of polysorbate, soybean lecithin, and sucrose ester.

[0008] A method for preparing low-sugar konjac fruit jelly comprises the following steps: Step 1: Mix the yacon syrup and emulsifier, use a homogenizer to fully stir to form a uniform emulsion, select carbon dioxide as a supercritical fluid, heat the carbon dioxide to a supercritical state, control the temperature at 35-45° C., and control the pressure at 100-300 bar, then transport the emulsion to a microencapsulation device through a high-pressure pump, mix it with the supercritical fluid, and then quickly reduce the pressure to release the supercritical carbon dioxide to obtain microcapsule powder; Step 2: Weigh konjac flour, xanthan gum and water, mix them, heat until completely dissolved, then add microcapsule powder, stir and mix quickly, and then cool quickly to obtain a uniform solution; Step 3: dissolving lecithin and cholesterol in ethanol to obtain a lipid solution, then mixing tea polyphenols with the lipid solution, injecting them into the aqueous phase with a nozzle to form initial liposomes, then using a rotary evaporator to remove the organic solvent, leaving a lipid film, then adding the aqueous phase and stirring to form a liposome suspension, and finally passing through a carbonate membrane filter to obtain tea polyphenol nanoliposomes; Step 4: Add the tea polyphenol nanoliposomes and fruit particles prepared in step 3 to the solution prepared in step 2, mix to obtain a jelly solution, fill into a container, sterilize, and freeze to obtain konjac fruit particle jelly.

[0009] In a preferred embodiment, the heating in step 2 is to a temperature of 60-90°C.

[0010] In a preferred embodiment, the step 2 is rapidly cooled to 25-30°C.

[0011] In a preferred embodiment, in step 3, the mixing mass ratio of lecithin to cholesterol is 1-3:1, and the mass ratio of tea polyphenols to lipid solution is 1:10-20.

[0012] In a preferred embodiment, the aqueous phase in step 3 is a citric acid buffer solution, the pH value is controlled at 5-7, and the temperature is 32-37°C.

[0013] In a preferred embodiment, in step 3, the temperature of the rotary evaporator is 40-60° C., the vacuum degree is controlled at 100-500 mbar, and the rotation speed is controlled at 100-200 r / min.

[0014] Compared with the prior art, the present invention has the following beneficial effects: (1) The present invention combines yacon syrup and konjac flour to prepare fruit jelly, which achieves the quality of low sugar without losing sweetness and taste. Konjac flour and xanthan gum are added to improve the gel strength and stability of the jelly. The viscosity of the jelly system is increased by preparing tea polyphenol nanoliposomes, thereby improving the suspension stability of the fruit particles and solving the technical problem of fruit particle sedimentation. The addition of tea polyphenols improves the antioxidant property of the jelly and prolongs the shelf life. (2) The konjac flour added in the present invention serves as the main gelling agent, providing the gel structure and elasticity of the jelly, and the glucomannan contained in the konjac flour has low calories and high fiber, which helps to reduce the sugar content of the jelly. The added xanthan gum works synergistically with the konjac flour to improve the strength and stability of the gel; (3) The yacon syrup added in the present invention contains oligofructose, and its content is very high, which can reach 60-70% of the dry matter. Oligofructose is a naturally occurring sugar, but it cannot be directly digested and absorbed by the human body, so it will not quickly increase blood sugar levels like ordinary sugar, which makes yacon syrup an ideal sweetener for diabetic patients and people who want to lose weight. Since oligofructose has poor thermal stability and is not heat-resistant, it is an effective protection method to prepare it into microcapsule powder during the preparation of jelly. Microcapsule powder can protect oligofructose from the influence of high temperature during the processing process, ensuring its stability and biological activity in jelly. Microcapsules are prepared by supercritical fluid antisolvent method, which is carried out at a lower temperature to protect heat-sensitive The effective ingredients are high in sugar content, and the prepared microcapsules have good encapsulation efficiency and uniformity, which helps to improve the uniformity of the distribution of fruit particles in the jelly and avoid aggregation or sedimentation of fruit particles, thereby improving the taste and appearance of the product; and oligofructose is a prebiotic that helps the growth of beneficial probiotics in the intestines and supports the health of the digestive system; because oligofructose is not easily digested by the human body, it can pass through the digestive system intact and reach the large intestine, where it is fermented by beneficial bacteria to produce short-chain fatty acids, which are essential for intestinal health. Therefore, the addition of yacon syrup not only provides a natural source of sweetness for low-sugar konjac fruit jelly, but also increases the health benefits of the product, especially for consumers who seek prebiotic intake to improve intestinal health. The application of microencapsulation technology can ensure the effectiveness and stability of these prebiotic ingredients in jelly products; (4) The tea polyphenols added in the present invention have strong antioxidant properties, which can protect the nutrients in the fruit particles from being oxidized and maintain the freshness and color of the fruit particles. By preparing tea polyphenol nanoliposomes, the viscosity of the jelly system can be increased, thereby improving the suspension stability of the fruit particles. This is because the colloidal system formed by the tea polyphenol liposomes in the aqueous phase can increase the pseudoplasticity of the jelly, making it more difficult for the fruit particles to settle. The addition of tea polyphenol nanoliposomes improves the texture of the jelly, making it more delicate and smooth. At the same time, the addition of liposomes can also increase the smoothness and richness of the jelly. By adjusting the particle size and surface properties of the tea polyphenol nanoliposomes, the release rate of the fruit particles in the jelly can be controlled to achieve a sustained release effect and extend the shelf life of the fruit particles. During the preparation process, the tea polyphenol nanoliposomes prepared by the carbonate membrane filter extrusion method can make the fruit particles more evenly distributed in the jelly and avoid aggregation or sedimentation of the fruit particles. DETAILED DESCRIPTION

[0015] In order to enable those skilled in the art to better understand the technical solution, the present invention is described in detail below in conjunction with embodiments. The description in this section is only exemplary and explanatory and should not have any limiting effect on the scope of protection of the present invention.

[0016] Embodiment 1:

[0017] A low-sugar konjac fruit jelly comprises the following ingredients by weight: 6 parts of konjac flour, 2 parts of xanthan gum, 15 parts of yacon syrup, 0.1 parts of polysorbate, 2 parts of tea polyphenols, 5 parts of fruit particles, and the remainder is water.

[0018] A method for preparing low-sugar konjac fruit jelly comprises the following steps: Step 1: Mix the yacon syrup and emulsifier, stir them thoroughly with a homogenizer to form a uniform emulsion, select carbon dioxide as a supercritical fluid, heat the carbon dioxide to a supercritical state, control the temperature at 45° C., and control the pressure at 100 bar, then transport the emulsion to a microencapsulation device through a high-pressure pump, mix it with the supercritical fluid, and then quickly reduce the pressure to release the supercritical carbon dioxide to obtain microcapsule powder; Step 2: Weigh konjac flour, xanthan gum and water, mix them, heat them to 75°C to completely dissolve them, then add the microcapsule powder and stir and mix them quickly, and then quickly cool them to 25°C to obtain a uniform solution; Step 3: dissolving lecithin and cholesterol in ethanol to obtain a lipid solution, then mixing tea polyphenols with the lipid solution, injecting them into the aqueous phase with a nozzle to form initial liposomes, then using a rotary evaporator to remove the organic solvent, leaving a lipid film, adding the aqueous phase and stirring to form a liposome suspension, and finally passing through a carbonate membrane filter to obtain tea polyphenol nanoliposomes, wherein the mixing mass ratio of lecithin and cholesterol is 1:1, the mass ratio of tea polyphenols and the lipid solution is 1:20, the aqueous phase is a citric acid buffer solution, the pH value is controlled at 6, the temperature is 37°C, the temperature of the rotary evaporator is 60°C, the vacuum degree is controlled at 100mbar, and the rotation speed is controlled at 200r / min; Step 4: Add the tea polyphenol nanoliposomes and fruit particles prepared in step 3 to the solution prepared in step 2, mix to obtain a jelly solution, fill into a container, sterilize, and freeze to obtain konjac fruit particle jelly.

[0019] Embodiment 2:

[0020] A low-sugar konjac fruit jelly comprises the following ingredients by weight: 10 parts of konjac flour, 1.8 parts of xanthan gum, 12 parts of yacon syrup, 0.2 parts of soybean lecithin, 1 part of tea polyphenols, 8 parts of fruit particles, and the remainder is water.

[0021] A method for preparing low-sugar konjac fruit jelly comprises the following steps: Step 1: Mix the yacon syrup and emulsifier, stir them thoroughly with a homogenizer to form a uniform emulsion, select carbon dioxide as a supercritical fluid, heat the carbon dioxide to a supercritical state, control the temperature at 35° C., and the pressure at 300 bar, then transport the emulsion to a microencapsulation device through a high-pressure pump, mix it with the supercritical fluid, and then quickly reduce the pressure to release the supercritical carbon dioxide to obtain microcapsule powder; Step 2: Weigh konjac flour, xanthan gum and water, mix them, heat them to 60°C to completely dissolve them, then add the microcapsule powder and stir and mix them quickly, and then quickly cool them to 28°C to obtain a uniform solution; Step 3: dissolving lecithin and cholesterol in ethanol to obtain a lipid solution, then mixing tea polyphenols with the lipid solution, injecting them into the aqueous phase with a nozzle to form initial liposomes, then using a rotary evaporator to remove the organic solvent, leaving a lipid film, adding the aqueous phase and stirring to form a liposome suspension, and finally passing through a carbonate membrane filter to obtain tea polyphenol nanoliposomes, wherein the mixing mass ratio of lecithin and cholesterol is 3:1, the mass ratio of tea polyphenols and the lipid solution is 1:15, the aqueous phase is a citric acid buffer solution, the pH value is controlled at 5, the temperature is 35°C, the temperature of the rotary evaporator is 40°C, the vacuum degree is controlled at 300mbar, and the rotation speed is controlled at 180r / min; Step 4: Add the tea polyphenol nanoliposomes and fruit particles prepared in step 3 to the solution prepared in step 2, mix to obtain a jelly solution, fill into a container, sterilize, and freeze to obtain konjac fruit particle jelly.

[0022] Embodiment 3:

[0023] A low-sugar konjac fruit jelly comprises the following ingredients by weight: 5 parts of konjac flour, 1 part of xanthan gum, 13 parts of yacon syrup, 0.1 parts of sucrose ester, 3 parts of tea polyphenols, 3 parts of fruit particles, and the remainder is water.

[0024] A method for preparing low-sugar konjac fruit jelly comprises the following steps: Step 1: Mix the yacon syrup and emulsifier, stir them thoroughly with a homogenizer to form a uniform emulsion, select carbon dioxide as a supercritical fluid, heat the carbon dioxide to a supercritical state, control the temperature at 40° C., and the pressure at 200 bar, then transport the emulsion to a microencapsulation device through a high-pressure pump, mix it with the supercritical fluid, and then quickly reduce the pressure to release the supercritical carbon dioxide to obtain microcapsule powder; Step 2: Weigh konjac flour, xanthan gum and water, mix them, heat them to 90°C to completely dissolve them, then add the microcapsule powder, stir and mix quickly, and then quickly cool them to 30°C to obtain a uniform solution; Step 3: dissolving lecithin and cholesterol in ethanol to obtain a lipid solution, then mixing tea polyphenols with the lipid solution, injecting them into the aqueous phase with a nozzle to form initial liposomes, then using a rotary evaporator to remove the organic solvent, leaving a lipid film, adding the aqueous phase and stirring to form a liposome suspension, and finally passing through a carbonate membrane filter to obtain tea polyphenol nanoliposomes, wherein the mixing mass ratio of lecithin and cholesterol is 2:1, the mass ratio of tea polyphenols and the lipid solution is 1:10, the aqueous phase is a citric acid buffer solution, the pH value is controlled at 7, the temperature is 32°C, the temperature of the rotary evaporator is 55°C, the vacuum degree is controlled at 500mbar, and the rotation speed is controlled at 100r / min; Step 4: Add the tea polyphenol nanoliposomes and fruit particles prepared in step 3 to the solution prepared in step 2, mix to obtain a jelly solution, fill into a container, sterilize, and freeze to obtain konjac fruit particle jelly.

[0025] Comparative Example 1: The difference between this comparative example and Example 1 is that in the preparation method, step 1 of preparing microcapsule powder by supercritical fluid antisolvent method is omitted, and yacon syrup, konjac flour and xanthan gum are directly mixed evenly. Other technical contents are the same as those in Example 1.

[0026] Comparative Example 2: The difference between this comparative example and Example 1 is that in step 3 of the preparation method, the step of preparing tea polyphenols into tea polyphenol nanoliposomes is omitted, and tea polyphenols are directly added to the solution prepared in step 2 to mix and obtain a jelly solution. Other technical contents are the same as those in Example 1.

[0027] Comparative Example 3: The difference between this comparative example and Example 1 is that fructose syrup is used instead of yacon syrup as a sweetener, and the step of preparing microcapsule powder in step 1 is omitted. Other technical contents are the same as those in Example 1.

[0028] The low-sugar konjac fruit jelly prepared in Examples 1-3 and Comparative Examples 1-3 was subjected to a series of quality tests, including sensory evaluation: professional evaluators scored the appearance, color, smell, and taste of the jelly; gel strength test: using a texture analyzer (such as TA.XT Plus) to measure the gel strength of the jelly; fruit particle distribution uniformity: the distribution of fruit particles in the jelly was detected by naked eye observation and sampling; antioxidant test: the antioxidant capacity of the jelly was determined by a DPPH free radical scavenging experiment; sugar content: the total sugar content in the jelly was determined by high performance liquid chromatography (HPLC); microbial detection: the total number of microorganisms and coliform group were detected according to GB 19299-2015 standard; viscosity test: the viscosity of the jelly was determined by a rotational viscometer. The test results are shown in the following table.

[0029] Table 1

[0030] Note: Appearance score: 1-50 points - the jelly has more bubbles and impurities, 51-100 points - the jelly has few or almost no bubbles and impurities; Color score: 1-50 - the jelly color is inconsistent and unevenly distributed, 51-100 - the jelly color is consistent and relatively evenly distributed; Odor score: 1-50 - has a pungent smell, abnormal, 51-100 - has a sweet smell, normal; Taste score: 1-50 - the jelly has average elasticity, insufficient smoothness, and a rough texture, 51-100 - has good elasticity, smooth and delicate.

[0031] It should be noted that, in this article, the terms: include, contain and any other variants are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. Specific examples are used in this article to illustrate the principle and implementation of the technical solution of the present invention. The above examples are only used to help understand the method of the present invention and its core idea. The above is only a preferred implementation of the present invention. It should be pointed out that due to the limitations of textual expression and the objective existence of infinite specific structures, for ordinary technicians in this technical field, without departing from the principle of the present invention, several improvements, modifications or changes can be made, and the above technical features can also be combined in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the concept and technical solution of the present invention to other occasions without improvement, should be regarded as the protection scope of the present invention.

Claims

1. A low-sugar konjac fruit jelly, characterized in that: By weight The invention comprises the following ingredients: 5-10 parts of konjac flour, 1-2 parts of xanthan gum, 12-15 parts of yacon syrup, 0.1-0.2 parts of emulsifier, 1-3 parts of tea polyphenols, 3-8 parts of fruit particles, and the rest is water.

2. A low-sugar konjac fruit jelly according to claim 1, characterized in that: By weight The invention comprises the following ingredients: 6 parts of konjac flour, 2 parts of xanthan gum, 15 parts of yacon syrup, 0.1 parts of emulsifier, 2 parts of tea polyphenols, 5 parts of fruit particles, and the rest of water.

3. A low-sugar konjac fruit jelly according to claim 1, characterized in that: The emulsifier is one of polysorbate, soybean lecithin and sucrose ester.

4. A method for preparing a low-sugar konjac fruit jelly according to any one of claims 1 to 3, characterized in that: The following steps are involved: Step 1: Mix the yacon syrup and emulsifier, use a homogenizer to fully stir to form a uniform emulsion, select carbon dioxide as a supercritical fluid, heat the carbon dioxide to a supercritical state, control the temperature at 35-45° C., and control the pressure at 100-300 bar, then transport the emulsion to a microencapsulation device through a high-pressure pump, mix it with the supercritical fluid, and then quickly reduce the pressure to release the supercritical carbon dioxide to obtain microcapsule powder; Step 2: Weigh konjac flour, xanthan gum and water, mix them, heat until completely dissolved, then add microcapsule powder, stir and mix quickly, and then cool quickly to obtain a uniform solution; Step 3: dissolving lecithin and cholesterol in ethanol to obtain a lipid solution, then mixing tea polyphenols with the lipid solution, injecting them into the aqueous phase with a nozzle to form initial liposomes, then using a rotary evaporator to remove the organic solvent, leaving a lipid film, then adding the aqueous phase and stirring to form a liposome suspension, and finally passing through a carbonate membrane filter to obtain tea polyphenol nanoliposomes; Step 4: Add the tea polyphenol nanoliposomes and fruit particles prepared in step 3 to the solution prepared in step 2, mix to obtain a jelly solution, fill into a container, sterilize, and freeze to obtain konjac fruit particle jelly.

5. The method for preparing low-sugar konjac fruit jelly according to claim 4, characterized in that: In the step 2, the temperature is heated to 60-90°C.

6. The method for preparing low-sugar konjac fruit jelly according to claim 4, characterized in that: In the step 2, the mixture is rapidly cooled to 25-30°C.

7. The method for preparing low-sugar konjac fruit jelly according to claim 4, characterized in that: In step 3, the mixing mass ratio of lecithin to cholesterol is 1-3:1, and the mass ratio of tea polyphenols to lipid solution is 1:10-20.

8. The method for preparing low-sugar konjac fruit jelly according to claim 4, characterized in that: The aqueous phase in step 3 is a citric acid buffer solution, the pH value is controlled at 5-7, and the temperature is 32-37°C.

9. The method for preparing low-sugar konjac fruit jelly according to claim 4, characterized in that: In step 3, the temperature of the rotary evaporator is 40-60° C., the vacuum degree is controlled at 100-500 mbar, and the rotation speed is controlled at 100-200 r / min.

Images