Auricularia auricula polysaccharide-iron compound jelly and preparation method thereof

Abstract

The invention relates to black fungus polysaccharide-iron compound jelly and a preparation method thereof. The black fungus polysaccharide-iron compound jelly is prepared from the following raw materials in percentage by mass: 0.4%-1% of a black fungus polysaccharide-iron compound, 0.5%-1% of compound gum, 12%-24% of xylitol, 0.5%-1% of potassium citrate, 0.2%-0.4% of potassium chloride and the balance of water. The black fungus polysaccharide is extracted through hot water and combined with the iron element compound, and then the jelly product which is delicious in taste and rich in nutrition and has a health-care function is prepared through a specific jelly making technology. The jelly has a special flavor to a certain extent, can strengthen the iron supplementing effect, is simple to eat and convenient to carry, can be eaten as a daily leisure food, and has a health-care effect.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a black fungus polysaccharide iron complex jelly and a preparation method thereof. Background Art

[0002] Black fungus is delicious, nutritious, and has important edible and medicinal value. Black fungus polysaccharide is an important component of black fungus with multiple functional activities. It has physiological functions such as anti-oxidation, anti-coagulation, anti-tumor, anti-aging, lowering blood lipids, and enhancing immunity. Iron is an important trace element required by the human body and plays an important role in the metabolism and circulation of the human body. In addition, iron is also an important component that is indispensable for the synthesis of hemoglobin, myoglobin and certain enzymes in the human body. When the iron element in the human body is unbalanced, such as too much or too little iron, it will cause a series of diseases such as iron deficiency anemia, diabetes, mental retardation, etc.

[0003] Polysaccharide-iron complex is a complex of polysaccharide and iron element formed by artificial synthesis of macromolecular polysaccharide and iron element. At present, domestic researchers mainly use Chinese medicinal materials, food-borne plants and fungi as raw materials to extract bioactive polysaccharides, and further compound them with iron element to obtain polysaccharide-iron complex. Therefore, in addition to treating or preventing iron deficiency anemia, polysaccharide-iron complex also retains the biological activity of the ligand raw material polysaccharide. Polysaccharide-iron complex has the characteristics of high stability, good water solubility and few side effects. Because its physiological utilization rate is relatively high, and the side effects such as gastrointestinal discomfort and oxidative stress reaction caused by absorbing high concentrations of iron are much smaller than those of traditional oral iron supplements, polysaccharide-iron complex has great potential for the development of new functional health products with anti-iron deficiency anemia effects.

[0004] Today's food industry has entered the functional era, and healthy food is increasingly favored by consumers. Therefore, the present invention provides a polysaccharide iron complex using black fungus as a raw material, and uses the complex to prepare a jelly with flavor and nutritional value. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a black fungus polysaccharide iron complex jelly and a preparation method thereof, wherein the method extracts black fungus polysaccharide by hot water, combines it with an iron element complex, and then uses a specific jelly production process to prepare a jelly product with delicious taste, rich nutrition and health care function. The product has a special flavor to a certain extent, and can also enhance the iron supplementation effect. The edible method is simple and easy to carry. It is a jelly that can be eaten as a daily snack food and has health care effects.

[0006] The present invention is achieved through the following technical solutions:

[0007] The first object of the present invention is to provide a black fungus polysaccharide iron complex jelly, which is prepared from the following raw materials in percentage by mass: 0.4%-1% of black fungus polysaccharide iron complex, 0.5%-1% of composite glue, 12%-24% of xylitol, 0.5%-1% of potassium citrate, 0.2%-0.4% of potassium chloride, and the balance is water.

[0008] In one embodiment of the present invention, the black fungus polysaccharide iron complex is prepared by the following method:

[0009] The black fungus polysaccharide was dissolved in water, trisodium citrate was added, heated and stirred, and then iron salt and sodium carbonate solution were added. The pH value was adjusted during the reaction. After the reaction was completed, the solution was centrifuged, and the obtained supernatant was concentrated under reduced pressure, precipitated with alcohol, and freeze-dried.

[0010] In one embodiment of the present invention, the black fungus polysaccharide is obtained by crushing the black fungus and then stirring it with water for extraction.

[0011] In one embodiment of the present invention, the concentration of the iron salt is 1 mol / L-3 mol / L;

[0012] and / or, the iron salt comprises ferric chloride;

[0013] And / or, the concentration of the sodium carbonate solution is 1%-2%.

[0014] In one embodiment of the present invention, the pH value is 7-10.

[0015] In one embodiment of the present invention, the reaction conditions are: 70°C-80°C for 80min-100min.

[0016] In one embodiment of the present invention, the freeze-drying step further includes the steps of reconstitution, dialysis purification and freeze-drying.

[0017] In one embodiment of the present invention, the composite gum is carrageenan and konjac gum.

[0018] In one embodiment of the present invention, the mass ratio of carrageenan to konjac gum is 1.2:1 to 1:1.5, preferably 1:1.

[0019] The second object of the present invention is to provide a method for preparing the black fungus polysaccharide-iron complex jelly, comprising the following steps:

[0020] (1) adding water to redissolve the black fungus polysaccharide iron complex to obtain a black fungus polysaccharide iron complex solution;

[0021] (2) Mix the composite glue according to the proportion, fully dissolve and swell, and cook the glue until the glue is completely dissolved;

[0022] (3) heating the solution obtained in step (2) and adding xylitol and black fungus polysaccharide iron complex solution with continuous stirring, and adding potassium citrate and potassium chloride with continuous stirring after cooling;

[0023] (4) filling and sterilizing to obtain black fungus polysaccharide-iron complex jelly.

[0024] The above technical solution of the present invention has the following advantages compared with the prior art:

[0025] The present invention provides a black fungus polysaccharide iron complex jelly and a preparation method thereof. The polysaccharide and iron complex has a high iron content and a high bioavailability. The polysaccharide iron complex has the characteristics of high stability, good water solubility and few side effects. Because its physiological utilization is relatively high, and the side effects such as gastrointestinal discomfort and oxidative stress reaction caused by absorbing high concentrations of iron are small. The black fungus polysaccharide iron complex jelly prepared by the present invention has the functions of anti-oxidation, intestinal flora balance, promoting digestion and absorption, enhancing immunity, improving anemia, etc., and the product has the characteristics of low energy, low fat content, and low sugar content, which can meet the needs of special populations such as diabetic patients. The raw materials used in the present invention are safe, high-quality, and advanced in technology. The black fungus polysaccharide iron complex jelly prepared by the present invention is unique, suitable for all populations, simple to produce, and easy to transport and store. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to make the content of the present invention more clearly understood, the present invention is further described in detail below according to specific embodiments of the present invention in conjunction with the accompanying drawings, wherein:

[0027] Figure 1 is the DPPH free radical scavenging rate of vitamin C, black fungus polysaccharide and black fungus polysaccharide iron complex in the embodiment of the present invention;

[0028] Figure 2 is the inhibition rate of acarbose, black fungus polysaccharide and black fungus polysaccharide iron complex on α-amylase in the embodiments of the present invention;

[0029] Figure 3 The effect of the composite ratio of konjac gum and carrageenan on water absorption in the embodiment of the present invention;

[0030] Figure 4 The effect of the amount of compound glue added on the sensory score in the embodiment of the present invention;

[0031] Figure 5 The effect of the amount of the compound added on the sensory score in the embodiment of the present invention;

[0032] Figure 6 The effects of different xylitol addition amounts on sensory scores in the examples of the present invention;

[0033] Figure 7 This is a morphological diagram of the black fungus polysaccharide-iron complex jelly product in an embodiment of the present invention. DETAILED DESCRIPTION

[0034] The present invention is further described below in conjunction with the accompanying drawings and specific embodiments so that those skilled in the art can better understand the present invention and implement it, but the embodiments are not intended to limit the present invention.

[0035] The invention provides a black fungus polysaccharide iron complex jelly, which is prepared from the following raw materials in percentage by mass: 0.4%-1% of the black fungus polysaccharide iron complex, 0.5%-1% of compound glue, 12%-24% of xylitol, 0.5%-1% of potassium citrate, 0.2%-0.4% of potassium chloride, and the balance being water.

[0036] The present invention also provides a method for preparing black fungus polysaccharide, which is specifically:

[0037] 1) Crush black fungus to 20-100 mesh, add 70 mL of water per gram of black fungus, stir and extract, rotate at 180 r / min-250 r / min, for 60 min-120 min, at 80-120° C., to obtain a black fungus crude polysaccharide extract.

[0038] 2) The extract was centrifuged and then filtered, and rotary evaporated to 1 / 5 of the original volume, and 4-5 times the volume of 90% ethanol was added, and the mixture was precipitated for 20h-30h, centrifuged, the supernatant was removed, and the precipitate was freeze-dried.

[0039] Furthermore, the present invention conducts a composite reaction between ferric chloride and black fungus polysaccharide, and the specific preparation steps include:

[0040] (1) Weigh a certain amount of black fungus polysaccharide and dissolve it in water, add a certain amount of trisodium citrate, heat it in a water bath and stir it continuously, and slowly add ferric chloride solution and sodium carbonate solution. Use sodium hydroxide solution to adjust the pH during the reaction. After the reaction is completed, centrifuge, concentrate the supernatant under reduced pressure, precipitate with alcohol, and freeze-dry.

[0041] (2) The frozen sample can be further re-dissolved, dialyzed and purified, and freeze-dried to obtain the finished black fungus polysaccharide iron complex.

[0042] (3) The optimal process conditions during the complex reaction were: reaction temperature 70°C, reaction time 80 min, reaction system pH 9 and trisodium citrate addition 40 mg. Under these conditions, the iron content of the black fungus polysaccharide-iron complex was 25±0.32%.

[0043] The present invention also provides a method for preparing black fungus polysaccharide-iron complex jelly, comprising the following steps:

[0044] Preparation of black fungus polysaccharide iron complex; pretreatment of gelling agent; boiling gel; blending; filling and sterilization The present invention evaluates the gel quality of jelly by water separation rate. The gel quality of jelly mainly depends on the colloid ratio. The colloid used in the present invention is konjac gum and carrageenan.

[0045] The present invention explores the effects of the amount of compound added, the amount of compound glue added, and the amount of xylitol added on black fungus polysaccharide iron compound jelly. A curve graph is drawn with the conditions of each factor as the horizontal axis and the sensory score as the vertical axis. According to the results, the best three levels of each single factor are determined to perform an orthogonal test.

[0046] Unless otherwise specified, the experimental methods used in the following examples are all conventional methods, and the materials, reagents, etc. used are all available from commercial sources unless otherwise specified.

[0047] The test method involved in the embodiment of the present invention is as follows:

[0048] (1) Determination of polysaccharide content by phenol-sulfuric acid method: Pipette 0, 0.2 mL, 0.4 mL, 0.6 mL, 0.8 mL, and 1.0 mL of glucose standard solution into 10 mL stoppered test tubes, and fill to 1.0 mL with distilled water. Add 1.0 mL of 5% phenol solution to the test solution, and then quickly add 5.0 mL of concentrated sulfuric acid. Let the reaction solution stand for 10 min. Use a vortex oscillator to mix the reaction solution, and then place the test tube in a 30°C water bath to react for 20 min. Take an appropriate amount of the reaction solution and measure the absorbance at 490 nm. Use the glucose mass concentration as the horizontal axis and the absorbance value as the vertical axis to develop a standard curve. Use distilled water to prepare a solution of a certain concentration of black fungus polysaccharide extract, and perform the same steps to determine the polysaccharide content.

[0049] (2) Detection of iron content of black fungus polysaccharide iron complex: Take 7 50mL volumetric flasks, numbered 0, 4, 6, 8, 12, 16, 20. Add 0, 4.0mL, 6.0mL, 8.0mL, 12.0mL, 16.0mL, 20.0mL of standard iron solution (10μg / mL) to the volumetric flask, add 1mL of hydroxylamine hydrochloride solution (10%), 2.5mL of o-phenanthroline solution (0.1%), and then add 5mL of glacial acetic acid-sodium acetate buffer solution (pH=4.5), and finally make up to volume with distilled water, place in a water bath at 30℃ for 15min, and detect the absorbance at a wavelength of 510nm with an ultraviolet spectrophotometer. With absorbance (A) as the ordinate and iron content (μg) as the abscissa, draw a standard working curve of iron content. Use distilled water to prepare a solution of a certain concentration of black fungus polysaccharide iron complex, and follow the same steps to determine the iron content of the sample.

[0050] Example 1

[0051] This embodiment provides a method for preparing a black fungus polysaccharide extract, and the specific steps are as follows:

[0052] Take black fungus raw material, wash and remove impurities, dry and dehydrate at 45℃, crush the black fungus to a particle size of 20 mesh, and extract black fungus polysaccharide by hot water extraction. Distilled water and black fungus powder are mixed at a liquid-to-solid ratio of 70:1 (mL / g), a stirring speed of 200r / min, an extraction time of 120min, and an extraction temperature of 90℃ to obtain a black fungus crude polysaccharide extract. Collect the supernatant by centrifugation, concentrate to 1 / 5 volume of the original extract, then slowly add 4-5 times the volume of 90% ethanol, and precipitate for 24h; then collect the precipitate by centrifugation, and the obtained precipitate is vacuum freeze-dried to obtain a black fungus polysaccharide extract. The polysaccharide content in the extract is 553.31±0.84mg / g.

[0053] Example 2

[0054] This embodiment provides a method for preparing a black fungus polysaccharide iron complex, and the specific steps are as follows:

[0055] Weigh 1g of black fungus polysaccharide extract, add 40mg of trisodium citrate, dissolve in distilled water and set to 100mL, water bath 70℃, magnetic stirring speed 300r / min, slowly add 2mol / L ferric chloride solution and 2% sodium carbonate solution to the reaction system, and maintain the pH of the reaction system at 9 with sodium hydroxide solution. When the reaction system forms a stable precipitate, it indicates that the coordination ability of the polysaccharide molecules in the reaction system is saturated, and then stop adding ferric chloride solution and sodium carbonate solution. After 80min of reaction time, centrifuge and discard the precipitate, add anhydrous ethanol to the supernatant for alcohol precipitation, freeze centrifuge again, discard the supernatant and take the precipitate, vacuum freeze dry, and obtain the crude product of black fungus polysaccharide iron complex. Then the crude product is redissolved, dialyzed and purified, and impurities such as small molecule inorganic salts are removed, and vacuum freeze dried to obtain the finished product of black fungus polysaccharide iron complex. The iron content of the black fungus polysaccharide iron complex is 25±0.32%.

[0056] Example 3: Test on iron release of black fungus polysaccharide iron complex in simulated gastrointestinal tract in vitro

[0057] 0.85 mL of artificial gastric juice was added to the black fungus polysaccharide iron complex solution, and the solution was digested in the dark for 2 h at 37 ° C and 100 rpm in a water bath shaker. 1.0 M NaHCO3 solution was added to adjust the pH of the sample solution to 6, and 4.25 mL of artificial intestinal juice was added. The pH of the sample solution was adjusted to 7 with 1.0 M NaOH, and 120 mM NaCl and 5 mM KCl were added to 13.4 mL. Digested in the dark for 2 h at 37 ° C and 100 rpm in a water bath shaker. The sample solution was filtered through a 0.22 μm filter membrane and centrifuged at 4000 r / min for 20 min. The iron content in the supernatant of the sample solution was determined by o-phenanthroline spectrophotometry. The changes in iron release during in vitro digestion were evaluated, and the bioaccessibility index (BI) was calculated according to the formula.

[0058] BI(%)=A / B*100

[0059] Where: A is the iron content in the supernatant after the intestinal digestion stage; B is the iron content in the sample before digestion. The calculated bioavailability reached 78.63±2.34%

[0060] This index shows that the black fungus polysaccharide iron complex prepared by the present invention can be well absorbed and utilized by the body system circulation. The complex is well resistant to the gastric acid environment, slowly releases iron ions, and has high stability and bioavailability during the digestion process.

[0061] Example 4: Antioxidant activity test

[0062] Auricularia auriculariae polysaccharide, auricularia auriculariae polysaccharide iron complex and vitamin C solutions were prepared at concentrations of 0, 0.125 mg / mL, 0.25 mg / mL, 0.5 mg / mL, 1 mg / mL and 2 mg / mL and their DPPH free radical scavenging activity was detected according to the following method. 1 mL of sample solution was reacted with 0.1 mmol / L DPPH solution (3 mL) at room temperature for 30 min. The absorbance at 517 nm was measured. The scavenging ability of DPPH free radicals was calculated using the following formula: Scavenging rate (%) = (A0-A1) / A0×100%

[0063] In the formula: A0 is the absorbance of the solution in the control group, A1 is the absorbance of the sample solution

[0064] from Figure 1 The data analysis showed that, with vitamin C as the positive control, black fungus polysaccharide and black fungus polysaccharide iron complex both had certain antioxidant activity. The antioxidant activity of black fungus polysaccharide was generally higher than that of black fungus enzyme-extracted polysaccharide iron complex.

[0065] Example 5: α-amylase inhibitory activity test

[0066] Auricularia auricularia polysaccharide and auricularia auricularia polysaccharide-iron complex with concentrations of 0, 0.625 mg / mL, 1.25 mg / mL, 2.5 mg / mL, 5 mg / mL and 10 mg / mL were prepared in a test tube, acarbose of the same concentration was used as a positive control, 1 mL of α-amylase solution (1 mL, 1 U / mL) was added, and the tube was incubated in a 37°C water bath for 10 min, 500 μL of soluble starch solution was added as a reaction substrate, and the tube was reacted in a 37°C water bath for 10 min, 1 mL of DNS reagent was added, and the tube was reacted in a boiling water bath for 5 min for color development, and finally 10 mL of deionized water was added to terminate the color development, and the absorbance was measured at a wavelength of 540 nm. The ability of α-amylase to inhibit activity was expressed as inhibition rate (%).

[0067] Inhibition rate (%) = (A0-A1) / A0×100%

[0068] In the formula: A0 is the absorbance of the solution in the control group, A1 is the absorbance of the sample solution

[0069] Polysaccharides can reduce the hydrolysis of carbohydrates by inhibiting the activity of α-amylase.

[0070] Depend on Figure 2 It can be seen that both black fungus polysaccharides and black fungus polysaccharide-iron complexes can significantly reduce the activity of α-amylase, and with the increase of polysaccharide concentration, the inhibitory effect on α-amylase activity gradually increases, showing an obvious dose-effect relationship.

[0071] Example 6

[0072] This embodiment provides a method for preparing black fungus polysaccharide-iron complex jelly, comprising the following steps:

[0073] (1) Preparation of black fungus polysaccharide iron complex: prepare black fungus polysaccharide iron complex by the above method, add water to re-dissolve and set aside.

[0074] (2) Pretreatment of gelling agent: Mix carrageenan and konjac gum in proportion and wait for 10 to 20 minutes for them to fully dissolve and swell.

[0075] (3) Boiling the colloid: Heat in a 90°C water bath for 5 min until the colloid is completely dissolved.

[0076] (4) Preparation: Heat the solution to 80°C and add xylitol while stirring. Cool the solution to 60°C and add potassium citrate and potassium chloride while stirring.

[0077] (5) Filling and sterilization: Fill into jelly cups while hot, seal and place in 85℃ hot water for 15 minutes for sterilization.

[0078] Example 7

[0079] Since the gel quality of jelly mainly depends on the colloid ratio. The present embodiment selects carrageenan and konjac gum as composite glue, and takes 50g gel as an example, 1% composite glue is added, and the ratio of konjac gum: carrageenan in the composite glue is 1.5:1; 1.2:1; 1:1; 1:1.2, 1:1.5 respectively. After the experimental sample is stored at 4°C for 24h, the water separation rate of composite glues with different ratios is measured respectively. The water separation rate formula is: water separation rate (%)

[0080] =(A1-A2) / A1*100% In the formula, A1 is the total mass of the sample (g), and A2 is the mass of the sample minus the precipitated water (g). The precipitated water rate is usually used to describe the texture and stability of jelly. Controlling the precipitated water rate of jelly is the key to ensuring that the jelly maintains the desired texture during storage and consumption. A precipitated water rate of jelly less than 3% can ensure the quality of the jelly and prevent it from deteriorating. Gel is an important factor affecting the precipitated water rate of jelly. Figure 3 It can be seen that when the ratio of konjac gum to carrageenan is 1:1, the water separation rate is the lowest, which is 1.34±0.25%, and is less than 3%. The gel state is good, so this composite gum ratio is used.

[0081] Example 8

[0082] In this embodiment, single factor experiments were conducted with the addition amount of composite glue, the addition amount of black fungus polysaccharide iron complex, and the addition amount of xylitol. After the single factor experiment, L9(3 3 ) Orthogonal design was used to conduct the experiment. The sensory score of the jelly was used as an indicator, and the average was taken as the score result to determine the best formula.

[0083] (1) Compound glue addition amount:

[0084] The implementation conditions are as follows: the compounding ratio of konjac gum to carrageenan is 1:1, the addition amount of black fungus polysaccharide iron complex is 0.6%, the addition amount of xylitol is 20%, the addition amount of potassium chloride is 0.2%, the addition amount of potassium citrate is 1%, and a single factor experiment is conducted on the concentrations of carrageenan-konjac gum compound gum of 0.50%, 0.75%, 1%, 1.25%, and 1.50% to determine the addition amount of the compound gum.

[0085] (2) Amount of black fungus polysaccharide iron complex added:

[0086] The experimental conditions are as follows: the compound ratio of konjac gum to carrageenan is 1:1, the addition amount of compound gum is 0.75%, the addition amount of xylitol is 10%, the addition amount of potassium chloride is 0.2%, the addition amount of potassium citrate is 1%, and the addition amount of the complex is 0.2%, 0.4%, 0.6%, 0.8%, and 1% of the black fungus polysaccharide iron complex. A single factor experiment was conducted to determine the addition amount of the complex.

[0087] (3) Xylitol addition amount:

[0088] The experimental conditions are as follows: the ratio of konjac gum to carrageenan is 1:1, the amount of mixed gum added is 0.75%, the amount of complex added is 0.5%, the amount of potassium chloride added is 0.2%, the amount of potassium citrate added is 1%, and 12%, 16%, 20%, 24%, and 28% of xylitol are added to conduct a single factor experiment to determine the amount of xylitol added.

[0089] The sensory results of the test samples were evaluated by scoring test method. The sensory evaluation standard of the quality of black fungus polysaccharide iron complex jelly is shown in Table 1, and the four indicators of color, taste and mouthfeel, tissue morphology, and stabilization effect are judged by the sensory properties of jelly products. The color, taste and mouthfeel, tissue morphology, and stabilization effect are 20 points, 30 points, 30 points, and 20 points respectively, and the full score is 100 points. In the present invention, the evaluators selected: 10 trained and screened graduate students with food professional backgrounds formed an evaluation team. According to the score, the average value was taken as the scoring result, the test results were judged, and the preferred ratio was selected.

[0090] Table 1: Sensory evaluation of black fungus polysaccharide iron complex jelly

[0091]

[0092] The results of single factor Figures 4 to 6 As shown. Within the range of added amount, when the concentration of compound gum is less than 0.75%, the jelly tastes soft and spongy. As the amount of gum added increases, the gum feeling becomes more obvious and the flavor becomes worse. Therefore, according to the sensory evaluation score, the addition ratio of the compound gum is determined to be 0.75%. The addition of the compound can improve the hardness and taste of the gel. When the addition amount of the compound is 0.6%, the hardness is moderate, the taste is smooth, and the sensory score is the highest. The amount of xylitol added will affect the sweetness and sourness of the jelly. When the addition amount of xylitol is 20%, the sweetness is moderate and the taste is good.

[0093] (4) The orthogonal experimental design is as follows: Based on the single factor experiment, Dedign-Expert 8.0 was used to design L9(3 3 ) The orthogonal table was used for orthogonal experiment optimization of the black fungus polysaccharide iron complex jelly formula, as shown in Table 2 and Table 3.

[0094] Table 2: L9(3 3 )Orthogonal factor level

[0095]

[0096] Table 3: Orthogonal test results

[0097]

[0098]

[0099] From the analysis of the range R value, we can see that the influence of the three factors of mixed gum addition (A), compound addition (B), and xylitol addition (C) on the quality of soft candy is: C>A>B, and the optimal formula level combination is: A2B3C1 (product form such as Figure 7 As shown), the addition amount of composite gum is 0.75%, the addition amount of complex is 0.8%, and the addition amount of xylitol is 16%. Under this condition, the sensory score of black fungus polysaccharide iron complex is the highest.

[0100] Example 9: Texture TPA Determination

[0101] Further texture tests were conducted on the product of the optimal formula obtained in Example 8. The texture analysis was conducted using the currently commercially available jelly as a reference.

[0102] Total texture analysis TPA test: The probe adopts P / 50R cylindrical probe; the parameters are set as pre-test speed 1mm / s, test speed 0.5mm / s, post-test speed 0.5mm / s, test distance 50%, dwell time 5s, and trigger force 5g.

[0103] The results are shown in Table 4 below:

[0104] Table 4

[0105]

[0106] It can be seen from Table 4 that the structure score of the black fungus polysaccharide iron complex jelly can reach the level of commercially available jelly. The comprehensive sensory evaluation through texture determination proved that the prepared jelly has good elasticity and chewiness, sweet and sour taste, rich nutrition and unique flavor.

[0107] In summary, the method of the present invention is simple and easy to implement, the product is rich in nutrition and has a good taste, and has the effects of improving human iron absorption, enhancing immunity, improving intestinal health, etc., and also helps to reduce calorie intake and stabilize blood sugar levels. It is a healthy and low-fat snack.

[0108] Obviously, the above embodiments are merely examples for clear explanation and are not intended to limit the implementation methods. For those skilled in the art, other different forms of changes or modifications can be made based on the above description. It is not necessary and impossible to list all the implementation methods here. The obvious changes or modifications derived from these are still within the protection scope of the invention.

Claims

1. A black fungus polysaccharide iron complex jelly, characterized in that: The method is prepared from the following raw materials in percentage by mass: 0.4%-1% of black fungus polysaccharide iron complex, 0.5%-1% of composite glue, 12%-24% of xylitol, 0.5%-1% of potassium citrate, 0.2%-0.4% of potassium chloride, and the balance is water.

2. The fungus polysaccharide-iron complex jelly according to claim 1, characterized in that The black fungus polysaccharide-iron complex is prepared by the following method: The black fungus polysaccharide was dissolved in water, trisodium citrate was added, heated and stirred, and then iron salt and sodium carbonate solution were added. The pH value was adjusted during the reaction. After the reaction was completed, the solution was centrifuged, and the obtained supernatant was concentrated under reduced pressure, precipitated with alcohol, and freeze-dried.

3. The black fungus polysaccharide-iron complex jelly according to claim 2, characterized in that The black fungus polysaccharide is obtained by grinding the black fungus and stirring with water for extraction.

4. The black fungus polysaccharide-iron complex jelly according to claim 2, characterized in that The concentration of the iron salt is 1 mol / L-3 mol / L; and / or, the iron salt comprises ferric chloride; And / or, the concentration of the sodium carbonate solution is 1%-2%.

5. The black fungus polysaccharide-iron complex jelly according to claim 2, characterized in that The pH value is 7-10.

6. The black fungus polysaccharide-iron complex jelly according to claim 2, characterized in that The reaction conditions are: 70°C-80°C for 80min-100min.

7. The black fungus polysaccharide-iron complex jelly according to claim 2, characterized in that After freeze drying, the process also includes the steps of reconstitution, dialysis purification and freeze drying.

8. The black fungus polysaccharide-iron complex jelly according to claim 1, characterized in that The composite glue is carrageenan and konjac gum.

9. The black fungus polysaccharide-iron complex jelly according to claim 8, characterized in that The mass ratio of the carrageenan to the konjac gum is 1.2:1 to 1:1.

5.

10. The method for preparing the black fungus polysaccharide-iron complex jelly according to any one of claims 1 to 9, characterized in that: The following steps are involved: (1) adding water to redissolve the black fungus polysaccharide iron complex to obtain a black fungus polysaccharide iron complex solution; (2) Mix the composite glue according to the proportion, fully dissolve and swell, and cook the glue until the glue is completely dissolved; (3) heating the solution obtained in step (2) and adding xylitol and black fungus polysaccharide iron complex solution with continuous stirring, and adding potassium citrate and potassium chloride with continuous stirring after cooling; (4) filling and sterilizing to obtain black fungus polysaccharide-iron complex jelly.

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