Low-sugar peach gum jelly rich in dietary fibers and preparation method thereof

Abstract

The invention relates to the technical field of peach gum jelly, in particular to low-sugar peach gum jelly rich in dietary fibers and a preparation method of the low-sugar peach gum jelly. The jelly is prepared from the following raw materials: superfine bran fibers, konjak dietary fibers, composite gel, peach gum hydrolysate, a peach blossom aqueous extract, brown sugar, an acidulant, vitamin C, potassium sorbate, potassium chloride, fruit powder, fresh milk, black sesame, essence and purified water. The preparation method comprises the following steps: blending, heating and mixing, homogenizing, filtering, sterilizing, cupping and cooling. According to the invention, dietary fibers can be fully added into the jelly material, so that dietary fibers lacked by a human body can be effectively supplemented through snacks and the like, the taste and the quality of the jelly are improved by adding corresponding ingredients, corresponding nutrients can be supplemented for a user while the dietary fibers are supplemented, and the edibility is better improved.

Description

Technical Field

[0001] The invention relates to the technical field of peach gum jelly, in particular to low-sugar peach gum jelly rich in dietary fiber and a preparation method thereof. Background Art

[0002] Peach gum has high edible and medicinal value. Both traditional Chinese medicine and modern medical research have shown that peach gum tastes sweet and bitter, is neutral in nature, non-toxic, and has the effects of relieving pain and removing stones, enhancing the body's immunity, improving blood phase, assisting in lowering blood sugar, and removing acne and beautifying. Dishes with peach gum added will improve the texture of the ingredients and exude the flavor of fresh peaches. Peach gum is often eaten with white fungus, papaya, wolfberry and other foods to achieve the effect of beautifying the skin.

[0003] Peach gum food made with peach gum as the main raw material also has the medicinal value of peach gum and plays a certain health-care effect. At present, peach gum has been widely used in the food field.

[0004] The invention discloses a peach gum jelly and a preparation method thereof, the preparation method of which is as follows: (1) preparing peach gum hydrolyzate, (2) boiling 100-300 parts of water, 0.1-1.0 parts of carrageenan, 0.2-1.2 parts of konjac gum, 5-25 parts of peach gum hydrolyzate, 5-15 parts of peach blossom water extract, 3-12 parts of sucrose, 0.002-0.01 parts of stevioside, 0.004-0.03 parts of sucralose and 0.1-0.5 parts of potassium chloride at high temperature, and (3) cooling, adding auxiliary materials and sterilizing and packaging. The peach gum and peach blossom water extract are added to the jelly prepared by the invention, which not only gives the jelly a good taste and a variety of flavors, but also increases the health care function of the jelly and improves human health. Compared with traditional peach gum food, the peach gum jelly prepared by the invention can be stored for a long time at room temperature, and also has the characteristics of transparent appearance, good elasticity, smooth taste, sweet and sour taste, various flavors, etc., and can meet the needs of different groups of people.

[0005] The existing peach gum jelly has an excellent taste and can meet the needs of different groups of people. However, "modern civilization diseases" such as hypertension, hyperlipidemia, diabetes, constipation, obesity, coronary heart disease, etc. are all related to insufficient dietary fiber intake. However, the dietary fiber people take in through diet can only meet 50%-80% of the prescribed amount; the research and application of dietary fiber is still in its infancy, and how to combine dietary fiber with jelly is a difficult problem in this field. Summary of the invention

[0006] The purpose of the invention is to solve the shortcomings of the prior art and to propose a low-sugar peach gum jelly rich in dietary fiber and a preparation method thereof.

[0007] In order to achieve the above object, the present invention adopts the following technical solutions:

[0008] A low-sugar peach gum jelly rich in dietary fiber is prepared from the following raw materials in parts by weight:

[0009] 50-100 parts of superfine bran fiber, 50-100 parts of konjac dietary fiber, 0.1-0.5 parts of composite gelling agent, 20-30 parts of peach gum hydrolyzate, 20-30 parts of peach blossom water extract, 10-15 parts of brown sugar, 0.1-0.2 parts of acidulant, 0.1-0.2 parts of vitamin C, 0.1-0.2 parts of potassium sorbate, 0.1-0.2 parts of potassium chloride, 5-10 parts of fruit powder, 15-20 parts of fresh milk, 10-15 parts of black sesame, 1-5 parts of flavor, and 400-500 parts of purified water.

[0010] Compared with the prior art, the present application can fully add dietary fiber to the jelly material so as to effectively supplement the dietary fiber missing by the human body through snacks, etc., and by adding corresponding ingredients, the taste and quality of the jelly can be improved. It can also supplement the corresponding nutrition for the user while supplementing the dietary fiber, thereby better improving the edibility.

[0011] Preferably, the composite gel is compounded from carrageenan, gelatin and pectin, and the ratio of carrageenan: gelatin: pectin is 5-10:5-10:20-50.

[0012] Furthermore, the composition of the composite gel is clarified, and the materials therein are described, so that those skilled in the art can better understand its formula;

[0013] Carrageenan is a hydrophilic colloid extracted from marine red algae. It is widely used in the food industry as a thickener, gelling agent, suspending agent, emulsifier and stabilizer. Carrageenan is odorless and tasteless. It forms a viscous and transparent liquid when dissolved in hot water and can form a gel at room temperature, which makes it important in food processing. As a good coagulant, carrageenan can replace the usual agar, gelatin and pectin. Jelly made from agar is not elastic enough and is relatively expensive. The disadvantage of using gelatin to make jelly is that it has low solidification and melting points, and preparation and storage require low-temperature refrigeration. The disadvantage of using pectin is that it requires the addition of highly soluble sugar and the adjustment of the appropriate pH value to solidify. Carrageenan does not have these disadvantages. Jelly made from carrageenan is elastic and does not have water-leaving properties. Therefore, it has become a commonly used gelling agent for jelly.

[0014] Gelatin is a macromolecular hydrophilic colloid, a product of partial hydrolysis of collagen. According to its performance and use, it can be divided into photographic gelatin, edible gelatin and industrial gelatin; edible gelatin is a hydrolysis product of collagen, a fat-free high-protein, cholesterol-free, and a food thickener. It will neither make people fat nor cause physical strength to decline after consumption. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the coagulation of proteins such as milk and soy milk caused by gastric acid, thereby facilitating food digestion;

[0015] Pectin is a polysaccharide, which consists of two types: homogeneous polysaccharides and heteropolysaccharides. They are mostly found in plant cell walls and cell inner layers, and are found in large quantities in the peels of citrus, lemons, grapefruits, etc. Pectin is used in the food industry as a food additive or ingredient, mainly for gelling, thickening, improving texture, emulsification and stabilization.

[0016] Preferably, the acidulant is any one of citric acid, malic acid or lactic acid; the fruit powder is any one of peach powder and yellow peach powder; and the flavor is peach flavor accordingly.

[0017] Furthermore, acidulants are food additives that can give food a sour taste and control the growth of microorganisms, and are a type of acidity adjuster; acidulants are the main seasoning in food, which has the effect of increasing appetite and promoting digestion and absorption;

[0018] Fruit powder is a food made of corresponding fruit powder, white sugar powder, glucose powder, vitamin C, DHA powder, arachidonic acid powder, etc. according to a certain proportion, after pretreatment, mixing, tableting, inspection, and packaging. It has health and therapeutic effects such as promoting digestion, preventing and treating diseases, increasing immunity, and anti-aging. It retains the effective ingredients in vinegar powder, DHA powder, and arachidonic acid powder intact, better promotes human metabolism, and reduces the occurrence of cardiovascular diseases. In this application, peach powder and yellow peach powder are provided to improve the taste of jelly;

[0019] The flavoring material is peach flavor, which can enhance the taste of the jelly.

[0020] Preferably, the ultrafine bran fiber is prepared by the following steps:

[0021] Step 1: washing and boiling: add wheat bran to water in a weight ratio of 1:18 and boil for 16 minutes to remove impurities and starch;

[0022] Step 2: α-amylase hydrolysis: hydrolysis temperature 64°C, time 15 min;

[0023] Step 3: Alkali treatment: add NaOH solution and treat at 92°C for 1 hour;

[0024] Step 4, H2O2 decolorization: Weigh a certain amount of dietary fiber, add H2O2, adjust pH to 9.5, decolorize at 56℃ for 1.5h, quickly take out, pour off the supernatant, wash with water, neutralize with hydrochloric acid, rinse with water, filter 3 times, dry at 65℃ for 8h, add 0.7% sodium tripolyphosphate and 0.7% disodium hydrogen phosphate in the whole oxidative bleaching process to eliminate metal ion interference, and repeat the bleaching process 2-4 times;

[0025] Step 5, crushing: crush the bran dietary fiber into ultrafine bran dietary fiber of about 400 meshes using crushing equipment.

[0026] Furthermore, it can ensure the effect and quality of ultrafine bran fiber acquisition;

[0027] Cellulose is a macromolecular polysaccharide composed of glucose, which is insoluble in water and general organic solvents and is the main component of plant cell walls. Cellulose is the most widely distributed and abundant polysaccharide in nature, accounting for more than 50% of the carbon content in the plant kingdom. Cotton has a cellulose content of nearly 100%, which is the purest natural source of cellulose. In general wood, cellulose accounts for 40-50%, and there are 10-30% hemicellulose and 20-30% lignin. Cellulose is the main structural component of plant cell walls, usually combined with hemicellulose, pectin and lignin. The way and degree of combination have a great influence on the texture of plant-based foods. The change in texture of plants during maturity and after-ripening is caused by changes in pectin substances. There is no cellulase in the human digestive tract, and cellulose is an important dietary fiber. There is no β-glycosidase in the human body, which cannot decompose and utilize cellulose, but cellulose has the effect of absorbing a large amount of water, increasing the amount of feces, promoting intestinal peristalsis, accelerating the excretion of feces, shortening the residence time of carcinogens in the intestines, and reducing adverse stimulation to the intestines, thereby preventing the occurrence of intestinal cancer.

[0028] Dietary fiber generally adopts various types of high-purity dietary fiber extracted from natural foods (konjac, oats, buckwheat, apples, cactus, carrots, etc.); it has the effects of treating diabetes, preventing and treating coronary heart disease, lowering blood pressure, anti-cancer, losing weight and treating obesity, and treating constipation.

[0029] Preferably, the pulverizing equipment is a supersonic airflow pulverizing equipment.

[0030] Further, the crushing effect is ensured.

[0031] The present invention also provides a method for preparing a low-sugar peach gum jelly rich in dietary fiber, which is applicable to the above-mentioned low-sugar peach gum jelly rich in dietary fiber; the method comprises the following steps:

[0032] S1. Preparation: ultrafine bran fiber, konjac dietary fiber, brown sugar, acidulant, vitamin C are mixed with purified water and fresh milk to form a solution, and the pH is adjusted to 4-5;

[0033] S2, heating and mixing: heating and adding composite gelling agent, peach gum hydrolyzate, peach blossom water extract; heating the solution to 40°C-50°C, then adding potassium sorbate, potassium chloride, fruit powder, fresh milk, black sesame, essence dissolved in hot water, and stirring to form a prepared solution;

[0034] S3, homogenization: quickly homogenize the prepared liquid to avoid gelation, homogenization pressure 40Mpa, homogenization 2-3 times;

[0035] S4, filtration: pass the homogenized prepared liquid through a 200-mesh sieve to filter out the foam;

[0036] S5, sterilization: heat the filtered preparation liquid to boiling and keep it for 8 minutes;

[0037] S6, cup filling: quickly fill the cup and seal it;

[0038] S7. Cooling: Place the semi-finished product in the cup in a refrigerator to gel, and the semi-finished product is obtained.

[0039] Compared with the prior art, the present application fully demonstrates how to use materials for preparing low-sugar peach gum jelly rich in dietary fiber, which can facilitate production staff to accurately control the addition of materials and enable the corresponding materials to be fully proportioned and mixed to effectively prepare jelly.

[0040] Preferably, the time required for the konjac dietary fiber in S1 to be prepared by using purified water and fresh milk is 1-2 hours.

[0041] Furthermore, the konjac dietary fiber can be fully expanded, so that it can be fully mixed with the materials in the subsequent step to ensure the uniformity of the mixing.

[0042] Preferably, the brown sugar in S1 needs to be dissolved before use, and filtered after being dissolved.

[0043] Furthermore, the purity of the materials used is fully improved.

[0044] Preferably, S1-S7 are all performed in a sterile environment.

[0045] Further, the quality of jelly preparation is fully ensured.

[0046] The beneficial effects of the present invention are:

[0047] 1. The composition of the composite gel is clarified, and the materials in it are described, so that those skilled in the art can better understand its formula; Acidulants are food additives that can give food a sour taste and control the growth of microorganisms, and are a type of acidity adjuster; Acidulants are the main seasonings in food, which have the effect of increasing appetite and promoting digestion and absorption;

[0048] 2. Can ensure the effect and quality of ultrafine bran fiber;

[0049] 3. The konjac dietary fiber can be fully expanded to facilitate subsequent comprehensive mixing with materials and ensure uniform mixing. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] Figure 1 A step diagram of a method for preparing low-sugar peach gum jelly rich in dietary fiber proposed by the present invention;

[0051] Figure 2 This is a diagram of the steps for preparing ultrafine bran fiber in a low-sugar peach gum jelly rich in dietary fiber and a preparation method thereof proposed by the present invention. DETAILED DESCRIPTION

[0052] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0053] A low-sugar peach gum jelly rich in dietary fiber is prepared from the following raw materials in parts by weight:

[0054] 50-100 parts of superfine bran fiber, 50-100 parts of konjac dietary fiber, 0.1-0.5 parts of composite gelling agent, 20-30 parts of peach gum hydrolyzate, 20-30 parts of peach blossom water extract, 10-15 parts of brown sugar, 0.1-0.2 parts of acidulant, 0.1-0.2 parts of vitamin C, 0.1-0.2 parts of potassium sorbate, 0.1-0.2 parts of potassium chloride, 5-10 parts of fruit powder, 15-20 parts of fresh milk, 10-15 parts of black sesame, 1-5 parts of flavor, and 400-500 parts of purified water.

[0055] In the present invention, the composite gel is compounded by carrageenan, gelatin and pectin, and the ratio of carrageenan: gelatin: pectin is 5-10: 5-10: 20-50; carrageenan is a hydrophilic colloid extracted from marine red algae, and is widely used in the food industry as a thickener, gelling agent, suspending agent, emulsifier and stabilizer. Carrageenan is odorless and tasteless, and forms a viscous and transparent liquid after being dissolved in hot water, and can form a gel at room temperature, which makes it play an important role in food processing; carrageenan, as a good coagulant, can replace the usual agar, gelatin and pectin. The jelly made of agar is not elastic enough and has a high price; the disadvantage of using gelatin to make jelly is that the solidification and melting points are low, and low temperature refrigeration is required for preparation and storage; the disadvantage of using pectin is that it needs to add highly soluble sugar and adjust the appropriate pH value to solidify. Carrageenan does not have these disadvantages. The jelly made of carrageenan is elastic and has no water separation. Therefore, it becomes a commonly used gelling agent for jelly;

[0056] Gelatin is a macromolecular hydrophilic colloid, a product of partial hydrolysis of collagen. According to its performance and use, it can be divided into photographic gelatin, edible gelatin and industrial gelatin; edible gelatin is a hydrolysis product of collagen, a fat-free high-protein, cholesterol-free, and a food thickener. It will neither make people fat nor cause physical strength to decline after consumption. Gelatin is also a powerful protective colloid with strong emulsifying power. After entering the stomach, it can inhibit the coagulation of proteins such as milk and soy milk caused by gastric acid, thereby facilitating food digestion;

[0057] Pectin is a polysaccharide, which consists of two types: homogeneous polysaccharides and heteropolysaccharides. They are mostly found in plant cell walls and cell inner layers, and are found in large quantities in the peels of citrus, lemons, grapefruits, etc. Pectin is used in the food industry as a food additive or ingredient, mainly for gelling, thickening, improving texture, emulsification and stabilization.

[0058] In the present invention, the acidulant is any one of citric acid, malic acid or lactic acid; the fruit powder is any one of peach powder and yellow peach powder; the flavor is peach flavor accordingly; the acidulant is a food additive that can give food sour taste and control the growth of microorganisms, and is a kind of acidity adjuster; the acidulant is the main seasoning in food, which has the effect of increasing appetite and promoting digestion and absorption;

[0059] Fruit powder is a food made of corresponding fruit powder, white sugar powder, glucose powder, vitamin C, DHA powder, arachidonic acid powder, etc. according to a certain proportion, after pretreatment, mixing, tableting, inspection, and packaging. It has health and therapeutic effects such as promoting digestion, preventing and treating diseases, increasing immunity, and anti-aging. It retains the effective ingredients in vinegar powder, DHA powder, and arachidonic acid powder intact, better promotes human metabolism, and reduces the occurrence of cardiovascular diseases. In this application, peach powder and yellow peach powder are provided to improve the taste of jelly;

[0060] The flavoring material is peach flavor, which can enhance the taste of the jelly.

[0061] Reference Figure 2 , the ultrafine bran fiber is prepared by the following steps:

[0062] Step 1: washing and boiling: add wheat bran to water in a weight ratio of 1:18 and boil for 16 minutes to remove impurities and starch;

[0063] Step 2: α-amylase hydrolysis: hydrolysis temperature 64°C, time 15 min;

[0064] Step 3: Alkali treatment: add NaOH solution and treat at 92°C for 1 hour;

[0065] Step 4, H2O2 decolorization: Weigh a certain amount of dietary fiber, add H2O2, adjust pH to 9.5, decolorize at 56℃ for 1.5h, quickly take out, pour off the supernatant, wash with water, neutralize with hydrochloric acid, rinse with water, filter 3 times, dry at 65℃ for 8h, add 0.7% sodium tripolyphosphate and 0.7% disodium hydrogen phosphate in the whole oxidative bleaching process to eliminate metal ion interference, and repeat the bleaching process 2-4 times;

[0066] Step 5, crushing: crush the bran dietary fiber into ultra-fine bran dietary fiber of about 400 meshes by crushing equipment; the crushing equipment adopts supersonic air flow crushing equipment;

[0067] The effect and quality of ultrafine bran fiber can be ensured; cellulose generally adopts various types of high-purity dietary fiber extracted from natural foods (konjac, oats, buckwheat, apples, cactus, carrots, etc.); it has the effects of treating diabetes, preventing and treating coronary heart disease, lowering blood pressure, anti-cancer, weight loss and obesity treatment, and constipation treatment. In this application, ultrafine bran fiber is fully obtained from buckwheat.

[0068] Reference Figure 1 The present invention also proposes a method for preparing a low-sugar peach gum jelly rich in dietary fiber, which is applicable to the above-mentioned low-sugar peach gum jelly rich in dietary fiber; S1-S7 are all performed in a sterile environment, and the method comprises the following steps:

[0069] S1, deployment: ultrafine bran fiber, konjac dietary fiber, brown sugar, acidulant, vitamin C, with purified water and fresh milk, stirring to form a solution, adjusting the pH to 4-5; the time required for the konjac dietary fiber to be deployed by purified water and fresh milk is 1-2 hours; brown sugar needs to be dissolved first when used, and filtered after dissolution;

[0070] S2, heating and mixing: heating and adding composite gelling agent, peach gum hydrolyzate, peach blossom water extract; heating the solution to 40°C-50°C, then adding potassium sorbate, potassium chloride, fruit powder, fresh milk, black sesame, essence dissolved in hot water, and stirring to form a prepared solution;

[0071] S3, homogenization: quickly homogenize the prepared liquid to avoid gelation, homogenization pressure 40Mpa, homogenization 2-3 times;

[0072] S4, filtration: pass the homogenized prepared liquid through a 200-mesh sieve to filter out the foam;

[0073] S5, sterilization: heat the filtered preparation liquid to boiling and keep it for 8 minutes;

[0074] S6, cup filling: quickly fill the cup and seal it;

[0075] S7. Cooling: Place the semi-finished product in the cup in a refrigerator to gel, and the semi-finished product is obtained.

[0076] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A low-sugar peach gum jelly rich in dietary fiber, characterized in that: Made from the following raw materials in parts by weight: 50-100 parts of superfine bran fiber, 50-100 parts of konjac dietary fiber, 0.1-0.5 parts of composite gelling agent, 20-30 parts of peach gum hydrolyzate, 20-30 parts of peach blossom water extract, 10-15 parts of brown sugar, 0.1-0.2 parts of acidulant, 0.1-0.2 parts of vitamin C, 0.1-0.2 parts of potassium sorbate, 0.1-0.2 parts of potassium chloride, 5-10 parts of fruit powder, 15-20 parts of fresh milk, 10-15 parts of black sesame, 1-5 parts of flavor, and 400-500 parts of purified water.

2. The low-sugar peach gum jelly rich in dietary fiber according to claim 1, characterized in that: The composite gel is compounded by carrageenan, gelatin and pectin, and the ratio of carrageenan: gelatin: pectin is 5-10: 5-10: 20-50.

3. The low-sugar peach gum jelly rich in dietary fiber according to claim 1, characterized in that: The acidulant is any one of citric acid, malic acid or lactic acid; the fruit powder is any one of peach powder and yellow peach powder; and the flavor is peach flavor accordingly.

4. The low-sugar peach gum jelly rich in dietary fiber according to claim 1, characterized in that: The ultrafine bran fiber is prepared by the following steps: Step 1: washing and boiling: add wheat bran to water in a weight ratio of 1:18 and boil for 16 minutes to remove impurities and starch; Step 2: α-amylase hydrolysis: hydrolysis temperature 64°C, time 15 min; Step 3: Alkali treatment: add NaOH solution and treat at 92°C for 1 hour; Step 4, H2O2 decolorization: Weigh a certain amount of dietary fiber, add H2O2, adjust pH to 9.5, decolorize at 56℃ for 1.5h, quickly take out, pour off the supernatant, wash with water, neutralize with hydrochloric acid, rinse with water, filter 3 times, dry at 65℃ for 8h, add 0.7% sodium tripolyphosphate and 0.7% disodium hydrogen phosphate in the whole oxidative bleaching process to eliminate metal ion interference, and repeat the bleaching process 2-4 times; Step 5, crushing: crush the bran dietary fiber into ultrafine bran dietary fiber of about 400 meshes using crushing equipment.

5. The low-sugar peach gum jelly rich in dietary fiber according to claim 4, characterized in that: The pulverizing equipment adopts supersonic air flow pulverizing equipment.

6. A method for preparing low-sugar peach gum jelly rich in dietary fiber, applicable to any one of the above low-sugar peach gum jelly rich in dietary fiber; characterized in that: The method comprises the following steps: S1. Preparation: ultrafine bran fiber, konjac dietary fiber, brown sugar, acidulant, vitamin C are mixed with purified water and fresh milk to form a solution, and the pH is adjusted to 4-5; S2, heating and mixing: heating and adding composite gelling agent, peach gum hydrolyzate, peach blossom water extract; heating the solution to 40°C-50°C, then adding potassium sorbate, potassium chloride, fruit powder, fresh milk, black sesame, essence dissolved in hot water, and stirring to form a prepared solution; S3, homogenization: quickly homogenize the prepared liquid to avoid gelation, homogenization pressure 40Mpa, homogenization 2-3 times; S4, filtration: pass the homogenized prepared liquid through a 200-mesh sieve to filter out the foam; S5, sterilization: heat the filtered preparation liquid to boiling and keep it for 8 minutes; S6, cup filling: quickly fill the cup and seal it; S7. Cooling: Place the semi-finished product in the cup in a refrigerator to gel, and the semi-finished product is obtained.

7. The method for preparing a low-sugar peach gum jelly rich in dietary fiber according to claim 6, characterized in that: The time required for the konjac dietary fiber in S1 to be prepared by using purified water and fresh milk is 1-2 hours.

8. The method for preparing a low-sugar peach gum jelly rich in dietary fiber according to claim 6, characterized in that: The brown sugar in S1 needs to be dissolved before use and filtered after being dissolved.

9. The method for preparing a low-sugar peach gum jelly rich in dietary fiber according to claim 6, characterized in that: The S1-S7 are all operated in a sterile environment.

Images