Hawthorn six-material sucking jelly and preparation method thereof

Abstract

The invention relates to the technical field of functional food, in particular to hawthorn six-material sucking jelly and a preparation method thereof. The jelly is prepared from hawthorn pulp, Chinese wolfberry fruit powder, red date powder, cassia seed extract, dried orange peel extract, chrysanthemum extract, agar, carrageenan, glycerol and a natural sweetening agent, the synergistic effect of various functional components is achieved through scientific proportioning, and the jelly has the health effects of promoting digestion, relaxing bowel, enhancing immunity, resisting oxidation and the like. According to the invention, a microcapsule embedding technology is adopted to improve the stability of active ingredients, the proportion of agar to carrageenan is optimized to control the texture of the jelly, and homogenization treatment and low-temperature sterilization processes are combined to ensure the functionality, taste and portability of the product. The technical problems that existing functional jelly is single in formula, insufficient in stability and poor in texture are solved, and the functional jelly has remarkable innovativeness and market application value.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, in particular to hawthorn six-ingredient sucking jelly and a preparation method thereof. Background Art

[0002] Functional jelly, as a food that is both nutritious and portable, has received widespread attention in the market in recent years. Traditional jelly is popular among consumers for its rich flavor and delicious texture, and functional jelly further meets consumers' demand for healthy and convenient food by adding ingredients with health benefits. However, existing functional jelly still has many technical deficiencies in formula design, active ingredient protection, texture optimization, and processing technology:

[0003] Single functional formula design

[0004] Existing functional jellies are usually based on a single functional ingredient, such as using hawthorn extract alone to promote digestion or red date extract alone to nourish the body. This simple combination shows a relatively single health effect in functional foods, which is difficult to meet consumers' demand for multifunctional foods. In addition, the superposition of multiple functional ingredients lacks scientific formula design, which may lead to insufficient synergy between the ingredients, and even flavor conflicts or weakened effects, which restricts the product's performance in functionality and consumer experience.

[0005] Insufficient stability of active ingredients in functional raw materials

[0006] The common active ingredients in functional jelly (such as flavonoids in hawthorn, volatile oils in tangerine peel, and flavonoids in chrysanthemum) are easily affected by factors such as high temperature, oxidation, and light during production, processing, and storage, resulting in degradation or inactivation. The existing technology lacks effective protection and sustained-release methods, resulting in the weakening of product functionality during the shelf life, and the inability to fully exert health effects, which affects the market competitiveness of functional jelly.

[0007] The contradiction between jelly texture design and portability

[0008] As a new type of portable food, sucking jelly requires both the gel properties of jelly and fluidity for easy sucking. However, in the existing jelly texture design, the proportion of gelling agent is often not precisely controlled, resulting in the jelly being too hard or too soft, affecting portability and consumer eating experience. In addition, texture changes during storage (such as stratification or over-hardening) further limit the product's usage scenarios, making it difficult to meet diverse needs.

[0009] Therefore, the present invention proposes hawthorn six-ingredient sucking jelly and a preparation method thereof to solve the deficiencies of the prior art. Summary of the invention

[0010] In view of the technical problems of existing functional jellies such as single formula design, insufficient stability of active ingredients, difficulty in balancing texture design and portability, and extensive functional raw material extraction process, the present invention provides a hawthorn six-ingredient sucking jelly and a preparation method thereof. Through innovative raw material combination, scientific formula design, optimized texture control and stability improvement technology, the functionality, taste and portability of the jelly are significantly improved.

[0011] To achieve the above objectives, the present invention is implemented through the following technical scheme: Hawthorn six-ingredient sucking jelly, comprising the following raw material components in parts by weight:

[0012] Hawthorn syrup: 15-25 parts;

[0013] Wolfberry powder: 2-4 servings;

[0014] Red date powder: 1.5-3 parts;

[0015] Cassia seed extract: 0.5-1.5 parts;

[0016] Tangerine peel extract: 0.3-0.8 parts;

[0017] Chrysanthemum extract: 0.3-0.8 parts;

[0018] Agar: 0.8-1.2 parts;

[0019] Carrageenan: 0.4-0.8 parts;

[0020] Glycerin: 2-4 parts;

[0021] Natural sweetener: Add as needed, controlled at 0.2-0.8% of the total weight.

[0022] Preferably, the natural sweetener is selected from mogroside or erythritol, and its mass fraction is 0.2-0.8% of the total weight of the jelly.

[0023] Preferably, the tangerine peel extract and chrysanthemum extract are processed by microcapsule embedding technology, and the embedding material is sodium alginate or chitosan, and the embedding rate is 80-95%.

[0024] Preferably, the sour-sweet ratio of the jelly is controlled at 1:3 to 1:5, which is achieved by adjusting the mass fraction ratio of hawthorn pulp to natural sweetener.

[0025] Preferably, the mass ratio of agar to carrageenan is 1:0.5 to 1:1, so as to form a semi-fluid texture suitable for inhalation.

[0026] Preferably, the Cassia seed extract is extracted by water extraction or alcohol extraction, the extraction temperature is controlled at 70-90° C., and the extraction time is 1-2 hours.

[0027] Preferably, the preparation method of hawthorn six-ingredient sucking jelly comprises the following steps:

[0028] Raw material pretreatment: hawthorn pulp, wolfberry powder, red date powder, cassia seed extract, tangerine peel extract and chrysanthemum extract are processed to ensure the retention of their active ingredients;

[0029] Mixing ingredients: Mix the pretreated functional raw materials with agar, glycerin and natural sweeteners in a certain mass fraction ratio to form a uniform basic mixture;

[0030] Homogenization: Homogenize the base mixture to optimize dispersion uniformity and improve taste stability;

[0031] Sterilization process: low-temperature sterilization process is used to ensure the microbial safety of the product while maintaining the activity of functional raw materials;

[0032] Filling and cooling: The mixture is filled into packaging containers under aseptic conditions and cooled to form a semi-fluid jelly.

[0033] Preferably, in the homogenization step, the homogenization pressure is 120-160 MPa and the homogenization times are 2-3 times to ensure that the mixture is evenly dispersed and improve stability.

[0034] Preferably, in the step of mixing ingredients, the mass ratio of agar to carrageenan is adjusted to 1:0.7 to ensure that the jelly has semi-fluid properties suitable for inhalation.

[0035] The present invention provides a hawthorn six-ingredient sucking jelly and a preparation method thereof. It has the following beneficial effects:

[0036] 1. The present invention adopts an innovative formula combination of hawthorn, wolfberry powder, red date powder, cassia seed extract, tangerine peel extract and chrysanthemum extract. Through precise mass fraction ratio design, the synergistic effect of the functional components of each raw material (such as flavonoids, polysaccharides, anthraquinones, etc.) is fully utilized to achieve multiple health functions such as digestion promotion, immune enhancement, laxative and anti-oxidation. At the same time, scientific proportioning avoids the possible flavor conflicts and weakening of efficacy between the ingredients. Compared with the technical solutions in the prior art that are mainly based on a single raw material or simple superposition, it solves the problems of single functionality, unremarkable health effects and poor synergy between raw materials of traditional jelly products, and provides a more scientific raw material combination design method for functional foods.

[0037] 2. The present invention forms a microcapsule structure with a high embedding rate (80-95%) by treating tangerine peel extract and chrysanthemum extract with sodium alginate or chitosan microcapsule embedding technology, which effectively prevents the degradation of active ingredients (such as volatile oils and flavonoids) by high temperature, oxidation and light during production and storage. In addition, microcapsule technology also achieves the sustained release of functional substances and prolongs the duration of their health effects. Compared with the method of directly adding functional ingredients to the base material in the prior art, the loss of active substances during processing and the lack of product stability are solved, and the shelf life and functional performance of the product are significantly extended.

[0038] 3. The present invention adjusts the mass ratio of agar to carrageenan to 1:0.5 to 1:1, and combines the use of glycerin to design a semi-fluid texture that combines the convenience of inhalation with the elasticity of jelly, so that the jelly will not be too fluid to affect the eating experience, nor will it be too solidified to affect the inhalation effect. At the same time, by controlling the proportion of gelling agent and the uniformity of mixing, it is ensured that the jelly maintains a consistent texture during storage. Compared with the problems of jelly being too hard, easy to break or insufficient fluidity caused by improper proportion of gelling agent in the prior art, the balance problem between portability and functionality in the texture design of inhalable jelly products is solved, and the consumer experience is significantly improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 The present invention is a flow chart of the preparation method of Hawthorn Six Ingredients Jelly. DETAILED DESCRIPTION

[0040] The technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings of the present invention. 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.

[0041] Please see attached Figure 1 :

[0042] Example 1: Hawthorn Six-ingredient Jelly for Enhanced Digestive Function

[0043] Raw material composition and proportion

[0044] Hawthorn pulp: 20 servings (main functional raw material, rich in organic acids, promotes digestive enzyme secretion)

[0045] Wolfberry powder: 3 servings (rich in polysaccharides, regulates immune function)

[0046] Red date powder: 2 portions (to blend the sweet and sour taste, replenish qi and blood)

[0047] Cassia seed extract: 1 portion (through water extraction, retaining anthraquinone components to help intestinal peristalsis)

[0048] Tangerine peel extract: 0.5 parts (microcapsule embedding, sodium alginate is the embedding material, protecting volatile oil and enhancing gastrointestinal regulation function)

[0049] Chrysanthemum extract: 0.5 parts (microcapsule embedding, chitosan is the embedding material, enhancing the anti-inflammatory effect)

[0050] Agar: 1 part

[0051] Carrageenan: 0.6 parts

[0052] Glycerin: 3 parts

[0053] Natural sweetener (mogroside): 0.4%

[0054] Preparation steps and process parameters

[0055] Raw material pretreatment: Cassia seed was extracted by water extraction (85°C, 1 hour), and tangerine peel and chrysanthemum extracts were microencapsulated.

[0056] Mix ingredients: Mix all ingredients in proportion and stir at 60℃ for 20 minutes to ensure even distribution.

[0057] Homogenization: The mixed liquid is homogenized twice at a pressure of 150MPa to optimize the texture uniformity.

[0058] Sterilization process: Sterilize at 75℃ for 30 seconds to avoid damage to active ingredients by high temperature.

[0059] Filling and cooling: hot filling, rapid cooling to room temperature, forming a semi-fluid jelly with fluidity.

[0060] Effect and applicable population

[0061] Functionality: Hawthorn pulp, cassia seed and tangerine peel extracts work synergistically to significantly enhance digestion-promoting functions.

[0062] Applicable people: Suitable for consumers with indigestion or who need gastrointestinal regulation, especially children and the elderly.

[0063] This embodiment solves the problems of single functionality and insufficient stability in the background technology through innovative formula and scientific process. The product has high stability and significant functional performance, and is particularly suitable for consumer groups who need gastrointestinal regulation.

[0064] Example 2: Hawthorn Six Ingredients Jelly for Lubricating the Intestines and Assisting with Bowel Movement

[0065] Raw material composition and proportion

[0066] Hawthorn syrup: 18 servings

[0067] Wolfberry powder: 2 servings

[0068] Red date powder: 1.5 parts

[0069] Cassia seed extract: 1.2 parts (using alcohol extraction, 75°C for 90 minutes to improve the extraction efficiency of anthraquinones)

[0070] Tangerine peel extract: 0.4 parts (microcapsule embedding, chitosan material, retaining active ingredients)

[0071] Chrysanthemum extract: 0.4 parts

[0072] Agar: 1.1 parts

[0073] Carrageenan: 0.5 parts

[0074] Glycerin: 2.5 parts

[0075] Natural sweetener (erythritol): 0.6%

[0076] Preparation steps and process parameters

[0077] Raw material pretreatment: Cassia seed is extracted by alcohol extraction (extraction temperature 75°C, time 90 minutes) to ensure efficient extraction of anthraquinones. Tangerine peel extract is encapsulated in microcapsules to protect its activity.

[0078] Mixing ingredients: Mix all the raw materials according to the proportion, stir at low speed for 20 minutes, and control the mixing temperature at 55-60℃.

[0079] Homogenization: Homogenize twice at a pressure of 140MPa to ensure mixing uniformity and avoid stratification.

[0080] Sterilization process: Low temperature sterilization (75°C, 30 seconds) protects the active ingredients from being destroyed by high temperature.

[0081] Filling and cooling: After hot filling, it is quickly cooled to form a laxative jelly with good fluidity.

[0082] Effect and applicable population

[0083] Functionality: Cassia seed extract and hawthorn pulp work synergistically to significantly enhance the bowel-moistening and laxative effects, making it particularly suitable for people with constipation.

[0084] Applicable groups: Suitable for consumers with weak intestinal function and constipation, including the elderly and sedentary people.

[0085] The anthraquinone substances of Cassia seed are extracted by alcohol extraction, and this embodiment pays more attention to the effect of moistening the intestine and relieving constipation. The addition of erythritol and glycerol in the formula not only improves the taste, but also optimizes the intestinal environment. Compared with Example 1, this product focuses more on the laxative function of the intestine.

[0086] Example 3: Hawthorn Six-ingredient Jelly for Antioxidation and Immune Enhancement

[0087] Raw material composition and proportion

[0088] Hawthorn syrup: 22 servings

[0089] Wolfberry powder: 3.5 servings (rich in beta-carotene and polysaccharides, enhances immunity)

[0090] Red date powder: 2.5 portions (rich in vitamin C, antioxidant)

[0091] Cassia seed extract: 0.8 parts (assists intestinal health and provides basic regulatory functions)

[0092] Tangerine peel extract: 0.6 parts (encapsulated in microcapsules to improve the stability of volatile oil)

[0093] Chrysanthemum extract: 0.5 parts

[0094] Agar: 1 part

[0095] Carrageenan: 0.6 parts

[0096] Glycerin: 3 parts

[0097] Natural sweetener (mixed mogroside + erythritol): 0.5%

[0098] Preparation steps and process parameters

[0099] Raw material pretreatment: Tangerine peel extract is microencapsulated with sodium alginate to improve activity stability, and other raw materials are prepared in proportion.

[0100] Mixing ingredients: Add all raw materials into the mixing tank, stir until uniform, and control the mixing temperature at 60℃.

[0101] Homogenization: Homogenize 3 times at 160MPa pressure to optimize the delicate taste and mixing uniformity.

[0102] Sterilization process: Use 80℃ sterilization for 20 seconds to balance the sterilization effect and activity protection.

[0103] Filling and cooling: hot filling of the mixture and rapid cooling to form.

[0104] Effect and applicable population

[0105] Functionality: Hawthorn pulp, wolfberry powder and red date powder work synergistically to significantly enhance antioxidant capacity while strengthening immunity.

[0106] Applicable people: Suitable for consumers with low immunity, staying up late for a long time or having antioxidant needs.

[0107] This example highlights the antioxidant and immune enhancement functions, and combines microcapsule technology with homogenization optimization to further enhance functionality and product texture. Compared with Examples 1 and 2, this product is more suitable for consumers who pursue comprehensive health regulation.

[0108] Comparative experiment:

[0109] Experiment 1: Comparison of the effects of functional formulas

[0110] Purpose:

[0111] Verify whether the multifunctional health effects of the six-ingredient formula of the present invention are better than those of the single ingredient or simple superposition formula in the prior art.

[0112] Experimental design:

[0113] Experimental group (formula of the present invention)

[0114] Formula composition: 20 parts of hawthorn pulp, 3 parts of wolfberry powder, 2 parts of red date powder, 1 part of cassia seed extract, 0.5 parts of tangerine peel extract, and 0.5 parts of chrysanthemum extract.

[0115] Formula design features: Through scientific ratio optimization, the synergistic effect of multiple functional raw materials (flavonoids, polysaccharides, anthraquinones, etc.) is achieved to enhance the digestion-promoting, anti-oxidation and bowel-moistening effects.

[0116] Control group 1 (single ingredient formula)

[0117] Recipe composition: 20 portions of hawthorn pulp.

[0118] Formula features: Hawthorn is the only functional ingredient with a single function, focusing only on promoting digestion.

[0119] Control group 2 (simple superposition formula)

[0120] Recipe composition: 20 parts of hawthorn pulp, 3 parts of wolfberry powder, and 2 parts of red date powder.

[0121] Formula features: Simple superposition of commonly used functional raw materials without optimizing the proportions may lead to insufficient synergy between the raw materials.

[0122] Experimental methods:

[0123] In vitro digestion test:

[0124] The jelly samples were added into simulated gastrointestinal fluid, and their total polyphenol content and antioxidant capacity (ORAC value) were determined.

[0125] Mouse model test:

[0126] The mice were randomly divided into an experimental group and a control group, and fed with the corresponding samples for 7 days, and the feces weight (intestinal moisturizing effect) and gastric emptying rate (digestion promoting effect) were measured.

[0127] Experimental results:

[0128]

[0129] The formula of the present invention achieves the synergistic effect of multiple functional ingredients through a combination of scientific proportions, significantly improving the antioxidant capacity (ORAC value is increased by about 68%) and the intestinal moisturizing and laxative effects.

[0130] Compared with single raw materials and simple superposition formulas, the present invention has more comprehensive multifunctionality and significantly improved functions, solving the problem of single or weakened functionality of the prior art.

[0131] Experiment 2: Comparison of stability of active ingredients

[0132] Purpose:

[0133] Verify whether microencapsulation technology can effectively protect active ingredients such as tangerine peel volatile oil and chrysanthemum flavonoids and improve storage stability.

[0134] Experimental design:

[0135] Experimental group (microencapsulation technology)

[0136] Embedding process: Tangerine peel extract and chrysanthemum extract are embedded with sodium alginate and chitosan respectively, and the embedding rate reaches 90%.

[0137] Features of encapsulation technology: forming a protective shell to prevent volatile oil degradation and achieve sustained release.

[0138] Control group 1 (not embedded, directly added)

[0139] Formula composition: Directly add unencapsulated tangerine peel extract and chrysanthemum extract.

[0140] Technical features: The functional ingredients in traditional processes are easily affected by oxidation, light and high temperature, and have poor stability.

[0141] Control group 2 (simple mixing)

[0142] Formula composition: Tangerine peel and chrysanthemum extracts are simply mixed into the base material, without protection technology.

[0143] Technical features: No protection measures are provided for active ingredients during the processing, resulting in large volatile losses.

[0144] Experimental methods:

[0145] Storage conditions: 40°C, 70% relative humidity for 30 days.

[0146] Measurement indicators: The volatile oil residual rate and antioxidant capacity retention rate were measured every 7 days.

[0147] Experimental results:

[0148]

[0149] The residual rate of active ingredients in the experimental group was significantly higher than that in the control group, especially after a 30-day storage period, when the residual rate of volatile oil reached 88%, while that in the control group was only 45%-53%.

[0150] The microcapsule embedding technology of the present invention effectively protects the active ingredients, prolongs the shelf life, and solves the problem of insufficient stability in the prior art.

[0151] Experiment 3: Texture and fluidity control comparison

[0152] Purpose:

[0153] To verify whether the optimization of the ratio of agar to carrageenan improves the texture and fluidity of the jelly.

[0154] Experimental design:

[0155] Experimental group (optimized ratio of the present invention)

[0156] Formula composition: The ratio of agar to carrageenan is 1:0.7.

[0157] Technical features: Through proportion optimization, the elastic structure of the jelly is maintained while providing fluidity suitable for sucking.

[0158] Control group 1 (agar only)

[0159] Formula composition: Only agar agar is used, no carrageenan.

[0160] Technical features: In traditional jelly formulas, the texture is hard and difficult to adapt to the needs of sucking.

[0161] Control group 2 (carrageenan ratio is too high)

[0162] Formula composition: The ratio of agar to carrageenan is 1:1.5.

[0163] Technical characteristics: Too high a carrageenan ratio results in a texture that is too soft and too fluid.

[0164] Experimental methods:

[0165] Texture testing: Shear viscosity was measured using a rheometer.

[0166] Sensory test: Invite 20 volunteers to rate the ease of smoking and taste.

[0167] Experimental results:

[0168]

[0169] The experimental group performed best in terms of fluidity and taste scores. Compared with control group 1 (too hard texture) and control group 2 (too strong fluidity), the experimental group achieved a balance between convenience and texture elasticity.

[0170] The invention solves the problem of improper texture design in the traditional technology by optimizing the ratio of agar and carrageenan.

[0171] The above comparative experiments comprehensively reveal the deficiencies of the prior art, and prove through detailed data that the present invention has creative improvements in functionality enhancement, active ingredient protection, texture optimization, etc., and has significant technical advantages and market value.

[0172] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. Hawthorn six-ingredient sucking jelly, characterized in that: The raw material composition includes the following parts by weight: Hawthorn syrup: 15-25 parts; Wolfberry powder: 2-4 servings; Red date powder: 1.5-3 parts; Cassia seed extract: 0.5-1.5 parts; Tangerine peel extract: 0.3-0.8 parts; Chrysanthemum extract: 0.3-0.8 parts; Agar: 0.8-1.2 parts; Carrageenan: 0.4-0.8 parts; Glycerin: 2-4 parts; Natural sweetener: Add as needed, controlled at 0.2-0.8% of the total weight.

2. The hawthorn six-ingredient sucking jelly according to claim 1, characterized in that: The natural sweetener is selected from mogroside or erythritol, and its mass fraction is 0.2-0.8% of the total weight of the jelly.

3. The hawthorn six-ingredient sucking jelly according to claim 1, characterized in that: The tangerine peel extract and chrysanthemum extract are processed by microcapsule embedding technology, and the embedding material is sodium alginate or chitosan, and the embedding rate is 80-95%.

4. The hawthorn six-ingredient sucking jelly according to claim 1, characterized in that: The sour-sweet ratio of the jelly is controlled at 1:3 to 1:5, which is achieved by adjusting the mass fraction ratio of hawthorn pulp to natural sweetener.

5. The hawthorn six-ingredient sucking jelly according to claim 1, characterized in that: The mass ratio of agar to carrageenan is 1:0.5 to 1:1, which is used to form a semi-fluid texture suitable for sucking.

6. The hawthorn six-ingredient sucking jelly according to claim 1, characterized in that: The cassia seed extract is extracted by water extraction or alcohol extraction, the extraction temperature is controlled at 70-90° C., and the extraction time is 1-2 hours.

7. The method for preparing the hawthorn six-ingredient sucking jelly according to any one of claims 1 to 6, characterized in that: The following steps are involved: Raw material pretreatment: hawthorn pulp, wolfberry powder, red date powder, cassia seed extract, tangerine peel extract and chrysanthemum extract are processed to ensure the retention of their active ingredients; Mixing ingredients: Mix the pretreated functional raw materials with agar, glycerin and natural sweeteners in a certain mass fraction ratio to form a uniform basic mixture; Homogenization: Homogenize the base mixture to optimize dispersion uniformity and improve taste stability; Sterilization process: low-temperature sterilization process is used to ensure the microbial safety of the product while maintaining the activity of functional raw materials; Filling and cooling: The mixture is filled into packaging containers under aseptic conditions and cooled to form a semi-fluid jelly.

8. The method for preparing the hawthorn six-ingredient sucking jelly according to claim 7, characterized in that: In the homogenization step, the homogenization pressure is 120-160 MPa and the homogenization times are 2-3 times to ensure that the mixture is evenly dispersed and improve stability.

9. The method for preparing the hawthorn six-ingredient sucking jelly according to claim 7, characterized in that: In the mixing step, the mass ratio of agar to carrageenan is adjusted to 1: 0.7, ensuring that the jelly has semi-fluid properties suitable for sucking.

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