Preparation process of snakegourd fruit polysaccharide gel soft sweets

Abstract

The invention relates to the technical field of processing of soft sweets containing plant extracts, and discloses a preparation process of snakegourd fruit polysaccharide gel soft sweets, which comprises the following steps: S1, preparing gelatin jelly; s2, boiling sugar: pouring pure water into a container, uniformly mixing the raw materials of trichosanthes kirilowii maxim polysaccharide, xylitol and a coagulant, adding the mixture into the container, and stirring while adding; s3, stirring and standing: after the sugar liquid is cooled to 40-50 DEG C, adding the concentrated orange juice, and uniformly stirring; and S4, molding: injecting the stirred sugar solution into a mold, refrigerating in a refrigerator, and demolding to obtain the snakegourd fruit polysaccharide gel soft sweets. In the invention, the soft sweets are used as carriers, the snakegourd fruit polysaccharide with functional activity is added, and the xylitol and the malt syrup which are low in calorie and resistant to decayed teeth are used as sweetening agents, so that the gel soft sweets containing the snakegourd fruit polysaccharide are prepared, the application range of snakegourd fruit resources is expanded, the variety of functional leisure foods is enriched, the resource utilization efficiency can be improved, and the taste of the soft sweets is improved. The industrial development can be promoted; and the application value is further enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of soft candy food processing containing plant extracts, in particular to a preparation process of trichosanthes polysaccharide gel soft candy. Background Art

[0002] Soft candy is a kind of candy with soft, elastic and tough characteristics. Its main ingredients are gelling agent and syrup. By adding various functional raw materials and additives, jelly candy with different shapes and tastes can be made. Because of its small size, rich taste and ability to make people happy, it has always been favored by consumers of all ages.

[0003] Trichosanthes kirilowii, also known as Pudan or sugar trichosanthes kirilowii, is a climbing herbaceous plant of the Cucurbitaceae family with extremely high medicinal and health value. Trichosanthes kirilowii polysaccharide is an important component of Trichosanthes kirilowii and has a wide range of biological activities, which makes its application prospects very broad. However, at present, the research on Trichosanthes kirilowii polysaccharide in my country is still mainly in the theoretical research aspect, such as optimizing its extraction process and exploring related functions such as antioxidant, anti-thrombotic, and cardioprotective activity. Therefore, the further development and utilization of Trichosanthes kirilowii is still worthy of in-depth exploration.

[0004] With the development of the times, people's health awareness has been significantly improved in recent years, making the market demand for functional foods increasingly large. Therefore, there is an urgent need for a preparation process of Trichosanthes polysaccharide gel candy to apply Trichosanthes resources to the field of functional foods to meet consumer demand. Summary of the invention

[0005] In order to make up for the above shortcomings, the present invention provides a preparation process of Trichosanthes polysaccharide jelly candy, aiming to apply Trichosanthes resources to the field of functional foods to meet consumer needs.

[0006] To achieve the above object, the present invention provides the following technical solution: a preparation process of Trichosanthes polysaccharide jelly candy, comprising the following steps:

[0007] S1. Making gelatin jelly: put dry gelatin in a beaker, add pure water twice the weight of dry gelatin, stir and put into a constant temperature water bath, take it out and move it into a refrigerator after it dissolves, until the sol solidifies to form gelatin jelly;

[0008] S2, boiling sugar: pour pure water into a container, mix the raw materials Trichosanthes polysaccharide, xylitol and coagulant, and add them into the container while stirring;

[0009] After the raw materials and pure water are mixed and stirred evenly, boil over low heat until the sugar solution becomes slightly viscous, add maltose syrup, continue to boil for 1-10 minutes, turn off the heat and let the sugar solution cool to 50-60℃ before adding gelatin jelly;

[0010] S3, stirring and standing: after the sugar solution cools to 40-50°C, add concentrated orange juice and stir evenly;

[0011] S4, molding: inject the stirred sugar solution into the mold, put it into the refrigerator for refrigeration, demould, and obtain the Trichosanthes polysaccharide gel candy.

[0012] Preferably, in step S2, the extraction process of Trichosanthes kirilowii polysaccharide comprises the following steps:

[0013] Put the dried powder of Trichosanthes peel into a beaker, then add pure water at a ratio of 1:40 g / mL, and soak in a water bath for 1-2 hours;

[0014] Then filter and repeat the above steps twice, combine the filtrates and concentrate to 1 / 4 of the original volume;

[0015] Finally, ethanol was added, the mixture was precipitated overnight, high-speed centrifuged, the precipitate was collected, pure water was added for re-dissolution, the ethanol was removed by rotary evaporation, the pH was adjusted, protein was removed by protease, the supernatant was collected after centrifugation, concentrated, dialyzed, and freeze-dried to obtain Trichosanthes polysaccharide.

[0016] Preferably, the temperature of the alcohol precipitation overnight is 4° C., the high-speed centrifugation is centrifugation at a speed of 10,000 r / min for 10 minutes, and the protease is papain.

[0017] Preferably, in the step S2, in the extraction process of the Trichosanthes kirilowii polysaccharide, 3 g of the dried powder of the Trichosanthes kirilowii peel is placed in a beaker, and then pure water is added at a material-liquid ratio of 1:40 g / mL, and the mixture is soaked in a water bath at 80°C for 1.5 hours.

[0018] Preferably, in step S2, the volume of the pure water is 50 mL, and the weight portions of the Trichosanthes polysaccharide, xylitol and coagulant are respectively: 0.2-0.3 parts of Trichosanthes polysaccharide, 3 parts of xylitol, and 16 parts of coagulant.

[0019] Preferably, the coagulant comprises carrageenan, konjac gum and sodium carboxymethyl cellulose, and the mass ratio of carrageenan: konjac gum: sodium carboxymethyl cellulose is 6:0.5:1.

[0020] Preferably, the step S2 further includes the following steps: selecting the tissue morphology, taste, elasticity, impurities and color of the soft candy for evaluation according to the evaluation criteria for the soft candy until the end of the sugar boiling.

[0021] Preferably, in step S4, the mixture is placed in a refrigerator for refrigeration, specifically, placed in a 4° C. refrigerator for 12 hours.

[0022] Preferably, after step S4, the method further comprises the following steps: placing a desiccant in the packaging bag in advance, transferring the demoulded soft candies into the bag, and sealing the bag for storage.

[0023] The present invention has the following beneficial effects:

[0024] 1. In the present invention, soft candy is combined with the functional ingredients of Trichosanthes kirilowii to develop a Trichosanthes kirilowii polysaccharide gel soft candy, which improves the added value of Trichosanthes kirilowii, can not only improve its resource utilization efficiency, but also promote its industrial development and further enhance its application value.

[0025] 2. In the present invention, soft candy is used as a carrier, and functionally active Trichosanthes polysaccharide, as well as low-calorie, anti-caries xylitol and maltose syrup are added as sweeteners to prepare a gel soft candy containing Trichosanthes polysaccharide, which not only expands the application scope of Trichosanthes resources, but also enriches the variety of functional leisure foods. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 This is a finished product picture of the Trichosanthes polysaccharide jelly candy proposed by the present invention;

[0027] Figure 2 It is a display diagram of five kinds of soft candy samples in the embodiments of the present invention;

[0028] Figure 3 is a comparison chart of sensory evaluation results in the embodiments of the present invention;

[0029] Figure 4 The present invention provides a flow chart of a process for preparing the Trichosanthes polysaccharide jelly candy. DETAILED DESCRIPTION

[0030] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the accompanying drawings. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] Reference Figure 1-Figure 4 The present invention provides an embodiment: a preparation process of Trichosanthes polysaccharide jelly candy, comprising the following steps:

[0032] 1. Extraction process of Trichosanthes polysaccharide

[0033] 3 g of dried powder of Trichosanthes peel was placed in a beaker, and then pure water was added at a material-liquid ratio of 1:40 g / mL, and the mixture was soaked in a water bath at 80°C for 1.5 hours.

[0034] Then filter, repeat the above steps twice, combine the filtrates and concentrate to 1 / 4 of the original volume. Finally, add ethanol and precipitate at 4°C overnight.

[0035] Centrifuge at 10000r / min for 10 minutes, collect the precipitate, add pure water to re-dissolve, remove ethanol by rotary evaporation, adjust the pH, use papain to deproteinize, take the supernatant after centrifugation, concentrate, dialyze, and freeze-dry to obtain Trichosanthes polysaccharide.

[0036] 2. Preparation technology of Trichosanthes polysaccharide gel candy

[0037] The preparation process of Trichosanthes polysaccharide gel candy is roughly as follows:

[0038] Make gelatin jelly → boil sugar → stir and let stand → pour into mold → package.

[0039] Among them, (1) making gelatin jelly: weigh 6 parts of dry gelatin into a beaker, add pure water twice the weight of the dry gelatin, stir and put it into a constant temperature water bath at 65°C, take it out and move it into a 4°C refrigerator until the sol solidifies to form gelatin jelly.

[0040] (2) Boiling sugar: Pour 50 mL of pure water into a pot, weigh 0.2-0.3 parts of Trichosanthes polysaccharide, 3 parts of xylitol, and 16 parts of coagulant (the mass ratio of carrageenan, konjac gum and sodium carboxymethyl cellulose is carrageenan: konjac gum: sodium carboxymethyl cellulose = 6:0.5:1), mix well and add to the pot, and stir while adding to prevent lumps. After the raw materials and water are mixed and stirred evenly, boil over low heat until the sugar solution is slightly viscous, add maltose syrup, continue to boil for a while, turn off the heat, let the sugar solution cool to 50-60℃, then add gelatin jelly, and melt the jelly to evaluate the soft candy. Select its organizational morphology, taste, elasticity, impurities and color for evaluation. The evaluation criteria and weights are shown in Table 2-4 until the end of boiling sugar.

[0041] (3) Stir and let stand: After the sugar solution cools to 40-50°C, add concentrated orange juice and stir evenly.

[0042] (4) Molding: Pour the stirred sugar solution into a mold, place it in a 4°C refrigerator for 12 hours, and then demold it.

[0043] (5) Packaging: Place desiccant in the packaging bag beforehand, transfer the demoulded soft candies into the bag, and seal it for storage.

[0044] 3. Sensory evaluation

[0045] The evaluation criteria for soft candy include its texture, taste, elasticity, impurities and color. The evaluation criteria and weights are shown in Table 1 below.

[0046] Table 1. Sensory evaluation standards for Trichosanthes polysaccharide gel candy

[0047]

[0048]

[0049] 4. Texture analysis

[0050] The hardness, cohesiveness, resilience and elasticity of the soft candy were tested in TPA mode using a Universal TA texture analyzer. The probe used was a P / 36 probe, and the test parameters were: pre-test speed 1.0 mm / s, test speed 0.5 mm / s, post-test speed 1 mm / s, contact force 6.0 gf, and compression variable 40%.

[0051] Table 2. Texture and sensory evaluation results of Trichosanthes polysaccharide gel candy

[0052]

[0053] 5. Chroma measurement

[0054] The chromaticity value of the Trichosanthes polysaccharide gel candy was measured using a YS6060 desktop spectroscopic grating colorimeter. Before the measurement, it was calibrated with a standard white plate, and the CIE color parameters were selected: L* (brightness), a* (redness and greenness), and b* (yellowness and blueness). The color difference between the Trichosanthes polysaccharide gel candy and the standard white plate was calculated as follows:

[0055] In the formula, ΔL* is the brightness difference.

[0056] Δa*——Red-green color difference

[0057] Δb*——Difference between yellow and blue

[0058] Table 3 Chroma measurement results

[0059]

[0060] In modern society where health is increasingly valued, functional leisure foods have gradually attracted people's attention and research. High-moisture, low-sweetness, low-calorie functional soft candies are increasingly attracting people's attention. Trichosanthes polysaccharide is a natural polysaccharide extracted from Trichosanthes, which has multiple biological activities, such as lowering blood sugar, anti-oxidation, anti-tumor and adjusting the body's immune function. As the main component of Trichosanthes, polysaccharide is not only safe and has no toxic side effects, but also has a variety of biological activities that are of great benefit to people's health. Combining soft candies with the functional ingredients of Trichosanthes to develop a Trichosanthes polysaccharide gel soft candy, improve the added value of Trichosanthes, not only improve its resource utilization efficiency, but also promote its industrial development and further enhance its application value.

[0061] Four brands of jelly candies sold on the market were selected as comparison objects, such as Figure 2As shown, there are five kinds of soft candy samples display diagram, (a is the Trichosanthes polysaccharide gel soft candy sample of the present invention, b is a certain Feng brand vitamin C collagen sausage coating soft candy, c is a certain Caitou brand small sample sour Q candy (gel candy), d is a certain Chao brand mixed gel soft candy, and e is a certain Squirrel brand vitamin juice bursting soft candy).

[0062] The texture comparison results are shown in Table 4. As can be seen from Table 4, sample b has the highest hardness and poor resilience, and its elasticity and cohesion are also average, which is not suitable for people with bad teeth; sample c has a better overall effect, moderate hardness, appropriate elasticity, cohesion and resilience, and the overall chewiness is suitable for most people; sample d and sample e have slightly worse hardness, lower cohesion and resilience, soft sugar, and average overall tissue state. The comprehensive comparison results show that the Trichosanthes polysaccharide gel candy a is softer and more elastic than samples b, d, and e, and has better cohesion and resilience, which is close to sample c.

[0063] Table 4 Comparison of texture results

[0064]

[0065] Note: a is a sample of Trichosanthes polysaccharide gel candy, b is a certain Feng brand vitamin C collagen coated candy, c is a certain Caitou brand small sample sour Q candy (gel candy), d is a certain Chao brand mixed gel candy, and e is a certain Squirrel brand vitamin juice bursting candy.

[0066] A sensory evaluation was conducted on the organizational morphology, taste, taste, color, etc. of Trichosanthes polysaccharide gel candy and commercially available products, with the highest score for the sensory evaluation index being 10 points. Figure 3 This is a comparison chart of sensory evaluation results. Figure 3 It can be observed that sample c has the highest overall score, with uniform texture, full color, good flavor, soft and chewy taste; sample b and sample e have similar flavors, but sample b has a harder taste and poor elasticity, so the overall sensory score is lower; sample c and sample d have the closest taste and taste, and are also the most popular samples among the four commercially available soft candies; sample e is lighter in color than the other samples, and from the scoring results, soft candies with a slightly darker color are more popular with consumers. The overall sensory score of Trichosanthes polysaccharide gel soft candy is between other soft candies, with relatively good elasticity, hardness, color, etc., and is well accepted by the public.

[0067] Finally, it should be noted that the above is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to make equivalent substitutions for some of the technical features therein. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A preparation process of Trichosanthes polysaccharide jelly candy, characterized in that: The following steps are involved: S1. Making gelatin jelly: put dry gelatin in a beaker, add pure water twice the weight of dry gelatin, stir and put into a constant temperature water bath, take it out and move it into a refrigerator after it dissolves, until the sol solidifies to form gelatin jelly; S2, boiling sugar: pour pure water into a container, mix the raw materials Trichosanthes polysaccharide, xylitol and coagulant, and add them into the container while stirring; After the raw materials and pure water are mixed and stirred evenly, boil over low heat until the sugar solution becomes slightly viscous, add maltose syrup, continue to boil for 1-10 minutes, turn off the heat and let the sugar solution cool to 50-60℃ before adding gelatin jelly; S3, stirring and standing: after the sugar solution cools to 40-50°C, add concentrated orange juice and stir evenly; S4, molding: inject the stirred sugar solution into the mold, put it into the refrigerator for refrigeration, demould, and obtain the Trichosanthes polysaccharide gel candy.

2. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 1, characterized in that: In the step S2, the extraction process of the Trichosanthes polysaccharide comprises the following steps: Put the dried powder of Trichosanthes peel into a beaker, then add pure water at a ratio of 1:40 g / mL, and soak in a water bath for 1-2 hours; Then filter and repeat the above steps twice, combine the filtrates and concentrate to 1 / 4 of the original volume; Finally, ethanol was added, the mixture was precipitated overnight, high-speed centrifuged, the precipitate was collected, pure water was added for re-dissolution, the ethanol was removed by rotary evaporation, the pH was adjusted, protein was removed by protease, the supernatant was collected after centrifugation, concentrated, dialyzed, and freeze-dried to obtain Trichosanthes polysaccharide.

3. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 2, characterized in that: The temperature of the alcohol precipitation overnight is 4° C., the high-speed centrifugation is centrifugation at a speed of 10000 r / min for 10 minutes, and the protease is papain.

4. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 2, characterized in that: In the step S2, in the extraction process of the Trichosanthes polysaccharide, 3 g of the dried powder of the Trichosanthes peel is put into a beaker, and then pure water is added according to a material-liquid ratio of 1:40 g / mL, and the mixture is immersed in a water bath at 80° C. for 1.5 hours.

5. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 1, characterized in that: In the step S2, the volume of the pure water is 50 mL, and the weight portions of the Trichosanthes polysaccharide, xylitol and coagulant are respectively: 0.2-0.3 parts of Trichosanthes polysaccharide, 3 parts of xylitol, and 16 parts of coagulant.

6. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 5, characterized in that: The coagulant comprises carrageenan, konjac gum and sodium carboxymethyl cellulose, and the mass ratio of carrageenan: konjac gum: sodium carboxymethyl cellulose is 6:0.5:

1.

7. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 1, characterized in that: The step S2 also includes the following steps: according to the evaluation criteria for the soft candy, the organization morphology, taste, elasticity, impurities and color are selected for evaluation until the end of the sugar boiling.

8. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 1, characterized in that: In the step S4, the mixture is placed in a refrigerator for refrigeration, specifically, placed in a 4° C. refrigerator for 12 hours.

9. The preparation process of the Trichosanthes polysaccharide jelly candy according to claim 1, characterized in that: After the step S4, the method further includes the following steps: placing a desiccant in the packaging bag in advance, transferring the demoulded soft candy into the bag, and sealing the bag for storage.

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