Functional special diet jelly containing bangia fusco-purpurea polysaccharide and preparation method of functional special diet jelly
By processing the polysaccharides of erythrocytes with other food raw materials in a specific ratio, a functional special dietary jelly was prepared, which solved the problem of poor taste of polysaccharides of erythrocytes, and achieved the dual improvement of healthy function and delicious experience.
Patent Information
- Application Number
- CN202411830502.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-12
- Publication Date
- 2025-02-11
AI Technical Summary
The taste of red hairy polysaccharides is poor when consumed directly, which is difficult to meet consumers' demand for functional foods.
A functional special dietary jelly is prepared through specific ratios and processing steps by using raw materials such as erythromycosis polysaccharide, water, white sugar, citric acid, konjac flour and carrageenan.
The prepared jelly has a soft texture, unique flavor, sweet and lubricating, which enhances consumers' edible experience, and also has health functions such as enhancing immunity, anti-obesity, promoting intestinal homeostasis and preventing tumors.
Smart Images
Figure CN119405031A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, and in particular to a functional special dietary jelly containing red hair algae polysaccharide and a preparation method thereof. Background Art
[0002] People's Daily Online reported that consumers' concepts are constantly changing, and the demand for functional products is increasing, which drives residents to pursue innovative products. Red hair algae polysaccharide is a sulfated polysaccharide, mainly composed of galactose, a small amount of uronic acid and glucose, and has been proven to have biological activities such as anti-obesity, anti-intestinal pathogens, regulating the body's immunity, anti-oxidation, anti-tumor and promoting the homeostasis of intestinal flora and intestinal mucosal barriers. It has good application prospects in the food industry, health supplements, biomedicine and cosmetics industries. Applying polysaccharides to jelly not only improves the taste and gel properties of jelly, but also gives jelly higher physiological activity, which is of guiding significance for the research and development of new products that meet the needs of the food market and improve people's nutritional dietary structure. Summary of the invention
[0003] The purpose of the present invention is to provide a functional special dietary jelly of red hair algae polysaccharide and a preparation method thereof, so as to solve the problem that the red hair algae polysaccharide has a poor taste when eaten directly. The jelly of the present invention has a soft taste, a unique flavor, and is sweet and smooth. The red hair algae polysaccharide has the health-promoting functions of enhancing immunity, resisting obesity, promoting intestinal homeostasis, and preventing and treating tumors and cancers.
[0004] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A functional special dietary jelly containing red hair algae polysaccharide. The weight ratio of various raw material components is as follows: 85-95 parts of water, 5-15 parts of white sugar, 0.1-0.2 parts of red hair algae polysaccharide, 0.02-0.03 parts of citric acid, 0.7-0.9 parts of konjac flour and 0.3-0.5 parts of carrageenan.
[0005] The present invention also provides a method for preparing red hair algae polysaccharide functional special dietary jelly, comprising the following steps: S1, clean the red algae, remove impurities, place in an oven to dry overnight, crush, pass through a 100-mesh sieve, make red algae powder, and set aside; S2, adding distilled water to the red hair algae powder prepared in S1 for 30 min, adjusting the pH with citric acid, performing enzymolysis with a mass fraction of 0.3%-0.6% of complex enzyme, inactivating, centrifuging, concentrating the supernatant, adding anhydrous ethanol, and freeze-drying to obtain red hair algae polysaccharide for later use; S3. Weigh the raw materials of the formula mass, mix them evenly, add room temperature water to stir and dissolve, heat in a water bath to promote the dissolution of the colloid, and cover the container with tin foil to prevent water evaporation; S4, filling the sugar gum solution prepared in S3 into the packaging container while it is hot, sealing, sterilizing by heating in a water bath, lowering the temperature, and cooling to obtain jelly.
[0006] Preferably, in S1, the red hair algae after impurities are removed is placed in an oven at 50-65° C. for overnight drying.
[0007] Preferably, the pH in S2 is adjusted to 4.0-5.0 with citric acid.
[0008] Preferably, the complex enzyme in S2 is compounded by pectinase and cellulase in a mass ratio of 1:3.
[0009] Preferably, the enzymatic hydrolysis reaction in S2 is carried out at 45-50° C. for 35-45 min.
[0010] Preferably, the inactivation step in S2 is performed at 80-95°C for 5-15 min.
[0011] Preferably, the centrifugation step in S2 is performed at 2500-3000 rpm for 10-15 min.
[0012] Preferably, the water bath heating temperature in S3 is 75-90° C. and the heating time is 50-65 min.
[0013] Preferably, the water bath heating sterilization in S4 is performed at 90-100° C. for 5-15 min.
[0014] Compared with the prior art, the present invention has the following advantages and technical effects: By using red hair algae polysaccharide as one of the main raw materials, the present invention makes full use of its rich nutritional value and provides consumers with a healthy source of nutrition. The present invention provides a new way for the processing of red hair algae, expands the application range of red hair algae, and increases its market value. The prepared jelly has a soft taste, unique flavor, sweet and smooth taste, and improves the eating experience of consumers. At the same time, the preparation method of the present invention ensures the quality and stability of the jelly product.
[0015] The jelly of the present invention not only satisfies consumers' pursuit of delicious food, but also caters to the demand for nutritious and healthy food. The production process of red hair algae polysaccharide jelly has high economic benefits, and provides manufacturers with a healthy food option with market potential. As a new functional special dietary product, the jelly of the present invention enriches the types of jelly products on the market and provides consumers with more choices.
[0016] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS
[0017] Figure 1 The effect of the amount of red hair algae polysaccharide added on the sensory evaluation of jelly.
[0018] Figure 2 The effect of citric acid addition on the sensory evaluation of jelly.
[0019] Figure 3 It is the influence of the amount of compound gum added on the sensory evaluation of jelly.
[0020] Figure 4 The effect of the ratio of konjac flour to carrageenan on the sensory evaluation of jelly.
[0021] Figure 5 This is the response surface diagram of the effect of the amount of red hair algae polysaccharide and citric acid added on the sensory score of jelly.
[0022] Figure 6 This is the response surface diagram of the effect of the amount of red hair algae polysaccharide added and the amount of compound gum added on the sensory score of jelly.
[0023] Figure 7 This is the response surface diagram of the effects of the amount of red hair algae polysaccharide added and the ratio of konjac flour to carrageenan on the sensory scores of jelly.
[0024] Figure 8 This is the response surface diagram of the effect of citric acid addition and compound gum addition on the sensory score of jelly.
[0025] Fig. 9 This is the response surface diagram of the effects of citric acid addition amount and the ratio of konjac flour to carrageenan on the sensory scores of jelly.
[0026] Fig.10 It is a response surface diagram of the effects of compound gum addition amount and konjac flour to carrageenan ratio on the sensory score of jelly. DETAILED DESCRIPTION
[0027] The technical solution of the present invention is further described below through the accompanying drawings and embodiments.
[0028] Unless otherwise defined, technical or scientific terms used in the present invention shall have the common meanings understood by one having ordinary skills in the field to which the present invention belongs.
[0029] Unless otherwise specified, the "parts" described in the present invention are all based on mass parts.
[0030] Unless otherwise specified, the raw materials used are conventional commercially available products in the art.
[0031] Example 1 This example provides a functional special dietary jelly of red hair algae polysaccharide and a preparation method thereof, comprising the following steps: S1, clean the red algae, remove impurities, place in a 60 ° C oven to dry overnight, crush, pass through a 100 mesh sieve, make red algae powder, and set aside; S2, add 1.5 L distilled water to 50 g of red hair algae powder, rehydrate for 30 min, adjust the pH to 4.5 with citric acid, add 0.3% of complex enzyme (pectinase and cellulase in a mass ratio of 1:3), enzymolysis at 48°C for 40 min, inactivate at 90°C for 10 min, centrifuge at 3000 rpm for 10 min, take the supernatant, concentrate it, add anhydrous ethanol, freeze-dry to obtain red hair algae polysaccharide, and set aside; S3, weigh 1.5 parts of compound glue (konjac flour: carrageenan = 3:2), 0.01 parts of citric acid, 5 parts of white sugar, 0.1 parts of red hair algae polysaccharide, mix well, add room temperature water and stir to dissolve, heat in a water bath at 85℃ for 60 min to promote the dissolution of the colloid, and cover the container with tin foil to prevent water evaporation; S4. Pour the sugar gum solution prepared in S3 into the packaging container while it is hot, seal it, sterilize it in a 90°C water bath for 10 min, cool it down, and obtain the jelly.
[0032] Example 2 The preparation method is the same as that of Example 1, except that the amount of red hair algae polysaccharide added is 0.2 parts.
[0033] Example 3 The preparation method is the same as that of Example 1, except that the amount of red hair algae polysaccharide added is 0.25 parts.
[0034] Example 4 The preparation method is the same as that of Example 1, except that the amount of red hair algae polysaccharide added is 0.75 parts.
[0035] Example 5 The preparation method is the same as that of Example 1, except that the amount of red hair algae polysaccharide added is 1 part.
[0036] Example 6 The preparation method is the same as that of Example 1, except that the amount of citric acid added is 0.015 parts.
[0037] Example 7 The preparation method is the same as that of Example 1, except that the amount of citric acid added is 0.02 parts.
[0038] Example 8 The preparation method is the same as that of Example 1, except that the amount of citric acid added is 0.025 parts.
[0039] Example 9 The preparation method is the same as that of Example 1, except that the amount of citric acid added is 0.03 parts.
[0040] Example 10 The preparation method is the same as that of Example 1, except that the added amount of the compound glue is 1 part.
[0041] Example 10 The preparation method is the same as that of Example 1, except that the amount of compound glue added is 2 parts.
[0042] Example 11 The preparation method is the same as that of Example 1, except that the amount of compound rubber added is 2.5 parts.
[0043] Example 12 The preparation method is the same as that of Example 1, except that the amount of compound glue added is 3 parts.
[0044] Example 13 The preparation method is the same as that of Example 1, except that the ratio of konjac flour to carrageenan is 3:7.
[0045] Example 14 The preparation method is the same as that of Example 1, except that the ratio of konjac flour to carrageenan is 2:3.
[0046] Example 15 The preparation method is the same as that of Example 1, except that the ratio of konjac flour to carrageenan is 1:1.
[0047] Example 16 The preparation method is the same as that of Example 1, except that the ratio of konjac flour to carrageenan is 7:3.
[0048] The effect of the jelly provided in the above embodiment was verified by the following test: 1. Single factor experiment: The prepared jelly was subjected to sensory evaluation according to Table 1 to explore the effect of each single factor on the jelly. The results are as follows Figure 1-Figure 4 .
[0049] Table 1 Sensory evaluation standards
[0050] Depend on Figure 1-Figure 4 It can be seen that when other factors are controlled to be constant, 5 different addition amounts of red hair algae polysaccharide, citric acid, compound gum and their ratios are set respectively, and the results are obtained. When the addition amount of red hair algae polysaccharide is 0.1 parts, the addition amount of citric acid is 0.03 parts, the addition amount of compound gum is 1.5 parts, and the mass ratio of konjac gum: carrageenan is 3:2, the sensory scores of the four factors are better, and the sensory score result of the red hair algae polysaccharide functional special dietary jelly provided in Example 1 is the best.
[0051] 2. Response surface method optimization test: Based on the single factor experiment, the sensory score Y was used as the dependent variable, the amount of red hair algae polysaccharide A, the amount of citric acid B, the amount of compound gum C and the proportion of compound gum D were selected as independent variables to construct a four-factor three-level response surface experimental design (see Table 2). The experimental results are shown in Table 3.
[0052] Table 2 Response surface optimization experimental design
[0053] Table 3 Response surface optimization test results
[0054] The results of variance analysis of the response surface optimization test model for BFP functional jelly processing technology are shown in Table 4. Taking sensory evaluation as the response index, p (Model) < 0.0001 indicates that the model is at an extremely significant level. The quadratic fitting regression equation of the model is: Y = -84.36 + 154.51A + 8539.57B + 22.30C + 35.29D + 83.33AB - 9.72AC - 41.87AD + 1988.89BC - 49.75BD + 10.45CD - 110.72A 2 -250481.48B 2 -31.83C 2 -9.62D 2 .
[0055] Table 4 Analysis of variance of regression model
[0056] Note: Significant impact is indicated by * ( P <0.05); ** indicates extremely significant effects ( P <0.01) As can be seen from Table 4, the amount of citric acid added (B) P <0.01, which indicates that B has a very significant effect on the sensory evaluation of functional jelly at the linear level. The interaction terms of the addition amount of compound gum (C) and konjac flour / carrageenan (D) and the addition amount of red hair algae polysaccharide (A) and konjac flour / carrageenan (D) are P <0.05, indicating that there is a significant interaction. The amount of citric acid added (B) and the amount of compound rubber added (C) in the quadratic term P <0.01, indicating that these two factors have a very significant impact on the sensory evaluation of the product at the quadratic level. In addition, the addition of red hair algae polysaccharide (A) and konjac flour / carrageenan (D) have a significant impact on the sensory evaluation of the product at the quadratic level. The regression coefficient R 2 =0.9048, close to 1, P (Lack of fit) = 0.0929> 0.05, indicating that the model has a good fit with the actual test situation and can better reflect the actual test value. Combined with Table 4, it can be seen that the order of priority of the process factors affecting the sensory evaluation of red hair algae functional jelly is as follows: citric acid addition > compound gum addition > konjac flour / carrageenan > red hair algae polysaccharide addition, among which the effect of red hair algae polysaccharide addition is not significant ( P >0.05).
[0057] Response-face interaction analysis: The relationship between the interaction of various factors and the sensory effects of BFP functional jelly Figure 4-10 As shown. Among them, the response surface of citric acid addition and compound rubber addition is the steepest, which corresponds to the density of line trends in the contour map. This shows that the addition of citric acid and compound rubber has the greatest impact on sensory scores, followed by the proportion of compound rubber.
[0058] 3. Verification test: The results of Design Expert software analysis showed that the optimal process conditions for the functional jelly of red hair algae polysaccharide were as follows: 0.1 parts of red hair algae polysaccharide, 0.03 parts of citric acid, 1.5 parts of compound gum, and a mass ratio of konjac gum to carrageenan of 3:2. The sensory score of the predicted product was 72.205. Based on this condition, three repeated verification experiments were conducted, and the actual sensory average value of the functional jelly of red hair algae was 72.42, which was close to the theoretical value, indicating that the model can well analyze and predict the sensory of the product.
[0059] Through single factor test and response surface optimization test analysis, the factors that affect the sensory score of the product are arranged in descending order according to the degree of influence: citric acid addition, compound gum addition, konjac flour and carrageenan ratio, red hair algae polysaccharide addition, and combined with the results of single factor test, it can be concluded that the best formula of the product is 0.1-0.2 parts of red hair algae polysaccharide, 0.02-0.03 parts of citric acid, 0.7-0.9 parts of konjac flour, and 0.3-0.5 parts of carrageenan. The sensory score of the predicted product is 72.205. The jelly product prepared under this condition is light red, uniform in color, has no seaweed smell, and is moderately soft.
[0060] Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that they can still modify or replace the technical solution of the present invention with equivalents, and these modifications or equivalent replacements cannot cause the modified technical solution to deviate from the spirit and scope of the technical solution of the present invention.
Claims
1. A functional special dietary jelly containing red hair algae polysaccharide, characterized in that: The weight ratio of the raw material components is: 85-95 parts of water, 5-15 parts of white sugar, 0.1-0.2 parts of red hair algae polysaccharide, 0.02-0.03 parts of citric acid, 0.7-0.9 parts of konjac flour and 0.3-0.5 parts of carrageenan.
2. A method for preparing the functional special dietary jelly of red hair algae polysaccharide as claimed in claim 1, characterized in that: The following steps are involved: S1, clean the red algae, remove impurities, place in an oven to dry overnight, crush, pass through a 100-mesh sieve, make red algae powder, and set aside; S2, adding distilled water to the red hair algae powder prepared in S1 for 20-35 min, adjusting the pH with citric acid, adding 0.3%-0.6% of complex enzyme by mass, performing enzymatic reaction, inactivating, centrifuging, concentrating the supernatant, adding anhydrous ethanol, and freeze-drying to obtain red hair algae polysaccharide for later use; S3. Weigh the raw materials of the formula mass, mix them evenly, add room temperature water to stir and dissolve, heat in a water bath to promote the dissolution of the colloid, and cover the container with tin foil to prevent water evaporation; S4, filling the sugar gum solution prepared in S3 into the packaging container while it is hot, sealing, sterilizing by heating in a water bath, cooling, and obtaining jelly.
3. The method for preparing a functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: In S1, the red hair algae after impurities are removed is placed in a 50-65° C. oven for overnight drying.
4. The method for preparing a functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The pH of S2 was adjusted to 4.0-5.0 with citric acid.
5. The method for preparing a functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The complex enzyme in S2 is composed of pectinase and cellulase in a mass ratio of 1:
3.
6. The method for preparing a functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The enzymatic hydrolysis reaction in S2 is carried out at 45-50°C for 35-45 min.
7. The method for preparing the functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The inactivation step in S2 is performed at 80-95°C for 5-15 min.
8. The method for preparing the functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The centrifugation step in S2 is performed at 2500-3000 rpm for 10-15 min.
9. The method for preparing a functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: The water bath heating temperature in S3 is 75-90°C and the heating time is 50-65 min.
10. The method for preparing the functional special dietary jelly of red hair algae polysaccharide according to claim 2, characterized in that: In S4, water bath heating sterilization is carried out at 90-100°C for 5-15 min.