Gel composition as well as preparation method and product thereof

Abstract

The invention provides a gel composition and a preparation method and a product thereof, the gel composition comprises a gel, dietary fibers and an aqueous solvent, the dietary fibers comprise low-polymerization-degree dietary fibers and high-polymerization-degree dietary fibers, the average polymerization degree of the low-polymerization-degree dietary fibers is represented by X, the average polymerization degree of the high-polymerization-degree dietary fibers is represented by Y, the average polymerization degree of the high-polymerization-degree dietary fibers is represented by X, and the average polymerization degree of the high-polymerization-degree dietary fibers is represented by Y; wherein 3 < = X < = 10, and 10 < Y < = 30; based on 100 wt% of the mass of the gel composition, the mass ratio of the dietary fibers is not less than 30 wt%. The texture of the outer skin of the gel composition is similar to the texture of the interior of the gel composition, so that an eater does not feel obvious hardness and elasticity differences between the outer skin and the interior of the gel composition when tasting the gel composition.

Description

Technical Field

[0001] The present invention belongs to the field of food and health food, and in particular, relates to a gel composition and a preparation method and product thereof. Background Art

[0002] Intestinal health and its correlation with overall health such as weight, mood, intelligence, immunity, etc. are attracting widespread attention from consumers and researchers. The rational intake of dietary ingredients such as probiotics and dietary fiber can help regulate the growth and reproduction of intestinal microorganisms, and ultimately achieve the goal of improving the body's condition and reducing the risk of disease. The demand for dietary fiber products in daily life is also increasing.

[0003] For dietary fiber, those skilled in the art usually pay attention to the solubility of dietary fiber, which can be divided into insoluble dietary fiber and soluble dietary fiber according to its solubility in water. Generally, insoluble fiber comes directly from the husk of plants or grains, which is simple to process and low in price, but its application range is limited. It is generally used in baked foods, mainly including cellulose, hemicellulose, lignin and chitosan, etc. They will not dissolve in water, mainly increase the volume of food, promote intestinal peristalsis, and prevent constipation. Soluble dietary fiber has a wider range of applications, including pectin, glucan, galactomannan, oligofructose, inulin, guar gum, gum, carboxymethyl cellulose, etc. These fibers can form gel-like substances in water, which help slow down the emptying of the stomach, reduce blood sugar and cholesterol levels, and promote intestinal health.

[0004] Foods with high dietary fiber content are emerging in an endless stream, and existing dietary fiber products are mostly powders or liquids, and the dietary fiber content of gel-form products is significantly lower than that of other dosage forms. However, gel compositions with high dietary fiber content generally have the defect of poor gel texture. Summary of the invention

[0005] The purpose of the present invention is to seek a gel composition and a preparation method and product thereof, and to improve the appearance and taste of the gel composition while achieving a high content of dietary fiber by regulating the composition of the components of the gel composition. The outer skin of the gel composition is similar to the texture presented inside, and when tasting the gel composition, the consumer will not feel a significant difference in hardness and elasticity between the outer skin and the inside of the gel composition.

[0006] According to a first aspect of the present invention, a gel composition is provided, comprising a gelling agent, dietary fiber and an aqueous solvent, wherein the dietary fiber comprises dietary fiber with a low degree of polymerization and dietary fiber with a high degree of polymerization, the average degree of polymerization of the dietary fiber with a low degree of polymerization is represented by X, and the average degree of polymerization of the dietary fiber with a high degree of polymerization is represented by Y, wherein 3≤X≤10, 10<Y≤30; based on the mass of the gel composition as 100wt%, the mass proportion of the dietary fiber is not less than 30wt%. For example, based on the mass of the gel composition as 100wt%, the mass proportion of the dietary fiber is not less than 30wt%, 35wt%, 40wt%, 45wt%, 50wt%, 55wt% or 60wt%.

[0007] Preferably, calculated by mass ratio, the low-polymerization degree dietary fiber: the high-polymerization degree dietary fiber = 320-800: 100-500.

[0008] Preferably, calculated by mass ratio, the low-polymerization degree dietary fiber: the high-polymerization degree dietary fiber = 350-650: 150-500.

[0009] The applicant found in the experimental test that when it is necessary to make the gel composition have a high content of dietary fiber, if the dietary fiber in the gel composition only contains dietary fiber with a low degree of polymerization, the dietary fiber with a low degree of polymerization is easily decomposed by heat during the preparation of the gel composition, resulting in the dietary fiber content in the gel composition not reaching the theoretical content, and the gel composition prepared thereby has high storage requirements. When it is necessary to prepare a gel composition with a high content of dietary fiber, if the dietary fiber in the gel composition only contains dietary fiber with a high degree of polymerization, the gel composition exhibits a poor water retention effect, that is, the outer skin of the gel composition is harder and the inner skin presents a softer texture. This is because the outer skin of the gel composition is exposed to the air and is more likely to lose water, while the inside of the gel composition is wrapped by the outer skin, so there is a significant difference in the water loss rate inside and outside, resulting in the texture of the gel composition being hard on the outside and soft on the inside.

[0010] By regulating the content of high-polymerization dietary fiber and low-polymerization dietary fiber in the gel composition, the gel composition can be improved in appearance and taste while meeting the high dietary fiber content. When the high-polymerization dietary fiber and low-polymerization dietary fiber in the gel composition meet the above requirements, the solidification speed of the outer skin and the inner part of the gel composition can be regulated in the process of preparing the gel composition, and the consistency of the inner and outer parts of the gel composition can be effectively improved, which is reflected in the similar texture of the outer skin and the inner part of the gel composition. When tasting the gel composition, the consumer will not feel the obvious hardness and elasticity difference between the outer skin and the inner part of the gel composition. The degree of polymerization (DP) refers to the average value of the number of repeating units contained in the polymer macromolecular chain, which is an indicator of the size of the polymer molecule. Average degree of polymerization = number average molecular weight / repeating group molecule. Furthermore, in the food processing industry, it is generally believed that dietary fiber with a degree of polymerization ≤10 belongs to low-polymerization dietary fiber, and dietary fiber with a degree of polymerization >10 belongs to high-polymerization dietary fiber. In the gel composition provided by the present invention, the applicant has found that the combination of low-polymerization degree dietary fiber with an average polymerization degree of 3≤≤10 and high-polymerization degree dietary fiber with an average polymerization degree of 10<≤30 can reduce the difference in elasticity and hardness between the outer skin and the inner part of the gel composition, reduce the possibility of the outer skin of the gel composition being too dry or too hard, and improve the aesthetics of the gel composition. Therefore, a new optimization direction is provided for the formula composition of the gel composition, and a more comprehensive and innovative idea is provided for the development of the gel composition.

[0011] Specifically, it was found in experimental tests that since high-polymerization dietary fiber usually has a long molecular chain, a large molecular weight, and a complex structure, some hydroxyl groups in the molecular chain are easily wrapped by the internal structure and cannot be fully exposed to the outside, resulting in an increase in intermolecular forces. When the intermolecular forces increase, the attraction between molecules increases, which will restrict the movement of water molecules, thereby affecting the fluidity of water. Reduced fluidity makes it easier for water to evaporate, which is reflected in the obvious difference in the internal and external water loss rates of the gel composition, resulting in the Δhardness and Δelasticity of the gel composition being larger, that is, the appearance is hard and the inside is soft. Low-polymerization dietary fiber has a small molecular weight, and the hydroxyl (-OH) groups on each sugar unit are more likely to be exposed to the outside. Therefore, low-polymerization sugars have relatively more hydrophilic groups, and are more likely to interact with water molecules and absorb moisture from the air, and have strong hygroscopicity. Therefore, when an inappropriate ratio of dietary fiber and sugar alcohol is used in the gel composition, the soft candy skin exposed to the air is prone to rapid water loss, the interior is wrapped by the outer skin, there is a serious difference in the water loss rate inside and outside, and the internal water cannot migrate to the surface in time, resulting in a hard appearance and soft inside, and the outer skin is wrinkled.

[0012] Preferably, the low-polymerization dietary fiber includes at least one of oligofructose, oligogalactose, stachyose, and oligoxylose. The above-mentioned low-polymerization dietary fiber can be fermented and decomposed by intestinal flora, which helps to alleviate the imbalance of intestinal flora in the human body. Oligofructose is a natural prebiotic fiber, which is composed of 2 to 9 fructose molecules connected by β-2,1-bonds. This special structure enables it to pass through the upper digestive tract smoothly without being digested. When oligofructose reaches the large intestine, it can serve as food for beneficial bacteria in the intestine (mainly bifidobacteria and lactic acid bacteria), promote the growth and reproduction of these probiotics, and help maintain the balance of intestinal microorganisms. Galacto-oligosaccharide is also an important prebiotic, which has the functional characteristics of promoting the growth of intestinal probiotics to maintain the balance of intestinal flora, and galacto-oligosaccharide is usually well tolerated during digestion, not easy to cause gastrointestinal discomfort, and is suitable for most people including infants. Stachyose has a proliferative effect on beneficial flora such as bifidobacteria and lactobacilli in the human gastrointestinal tract, and can quickly improve the internal environment of the human digestive tract and regulate the balance of microecological flora. In addition, stachyose can also improve the body's absorption efficiency of minerals such as calcium and magnesium, which is of great significance for maintaining bone health, preventing chronic diseases, and promoting normal metabolism. Xylooligosaccharides are a type of short-chain carbohydrate composed of 2 to 7 xylose units connected by β-1,4-glycosidic bonds. Xylooligosaccharides have less direct stimulation and adverse effects on the human gastrointestinal tract, are less likely to cause gastrointestinal discomfort, and are well tolerated by most people.

[0013] Preferably, the high-polymerization dietary fiber includes at least one of inulin, resistant dextrin, and polydextrose. Inulin is a naturally occurring polysaccharide, mainly composed of multiple fructose units connected by β-2,1-glycosidic bonds. Inulin itself has low calories. As a sweetener substitute, it can meet the demand for sweetness without consuming too many calories, which helps to control calorie intake, thereby helping to control weight. It also has a prebiotic effect and can be fermented by intestinal microbial flora to produce beneficial substances such as short-chain fatty acids. Resistant dextrin is mainly composed of glucose units connected by α-1,4 and α-1,6 glycosidic bonds. The molecular chain of resistant dextrin contains a branched structure. The presence of these branches increases the complexity of the resistant dextrin molecule, making it more difficult to be completely hydrolyzed by digestive enzymes in the small intestine. It can not only regulate blood sugar and enhance the consumer's sense of fullness, but also promote the growth of beneficial bacteria and improve intestinal function. Polydextrose is a water-soluble dietary fiber, mainly composed of glucose units connected by α-1,6 glycosidic bonds and a small amount of α-1,4 glycosidic bonds. The combination of these glycosidic bonds makes polydextrose have a highly branched structure and complex molecular form. Polydextrose can supplement the water-soluble dietary fiber required by the human body and has the function of keeping the gastrointestinal tract unobstructed after consumption.

[0014] Preferably, the gel composition further comprises sugar alcohol, and the mass ratio of low-polymerization degree dietary fiber, high-polymerization degree dietary fiber and sugar alcohol is 300-800: 100-500: 2-12. Based on the combination of high-polymerization degree dietary fiber and low-polymerization degree dietary fiber in the gel composition, further introducing sugar alcohol into the gel composition and regulating the amount of sugar alcohol in the gel composition can effectively improve shrinkage.

[0015] Preferably, based on 100 wt% of the mass of the gel composition, the mass proportion of the sugar alcohol is not higher than 20 wt%, such as 19 wt%, 18 wt%, 17 wt%, 16 wt%, 15 wt%, 14 wt%, 13 wt%, 12 wt%, 11 wt%, 10 wt%, 9 wt%, 8 wt%, 7 wt%, 6 wt%, 5 wt%, 4 wt%, 3 wt% or 2 wt%. The mass proportion of the sugar alcohol is not higher than 20 wt%, thereby further improving the appearance smoothness of the gel composition and reducing the probability of shrinkage on the outer surface of the gel composition.

[0016] In addition, if the gel composition contains a high content of high-polymerization dietary fiber, but does not contain low-polymerization dietary fiber, the liquid used to prepare the gel composition is relatively viscous, prone to pre-condensation, and difficult to pour. The mouthfeel of the prepared gel composition is unstable, and at least 10wt% of sugar alcohol needs to be introduced into the gel composition to reduce the difficulty of pouring during the preparation process. However, the high content of sugar alcohol in the gel composition will result in a limited dietary fiber content. And excessive use of sugar alcohol is likely to cause indigestion, weight gain, dental caries and other hazards, which violates the beneficial effects of the high-content dietary fiber gel composition. When the content of high-polymerization dietary fiber, low-polymerization dietary fiber and sugar alcohol in the gel composition meets the above requirements, the gel composition can not only simultaneously achieve the expectations of high dietary fiber content and low sugar alcohol content, but also effectively improve the aesthetics and edible taste of the gel composition.

[0017] Preferably, the sugar alcohol includes at least one of maltitol, erythritol, isomalt, xylitol, mannitol and sorbitol. By selecting the above plant-derived sugar alcohols, not only can the compatibility between the sugar alcohol and the low-polymerization degree dietary fiber and the high-polymerization degree dietary fiber be improved, but also the stability of the gel composition can be effectively improved.

[0018] Preferably, the water content of the gel composition is 10-20 wt %.

[0019] Preferably, the gel composition further comprises at least one of an acidity regulator, a flavor, an active ingredient, a sweetener, and a pigment.

[0020] Preferably, calculated by weight, the gel composition comprises 2 to 12 parts of sugar alcohol.

[0021] Preferably, calculated by weight, the gel composition comprises 15 to 80 parts of gelling agent.

[0022] Preferably, the gelling agent comprises at least one of pectin, gelatin, carrageenan, agar, and modified starch.

[0023] Preferably, calculated by weight, the gel composition comprises 5 to 20 parts of acidity regulator.

[0024] Preferably, the acidity regulator includes at least one of citric acid, sodium citrate, malic acid, lactic acid, phosphoric acid, sodium pyrophosphate, sodium hexametaphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and calcium hydrogen phosphate.

[0025] Preferably, calculated by weight, the gel composition comprises 100 to 200 parts of aqueous solvent.

[0026] Preferably, the aqueous solvent comprises water.

[0027] Preferably, calculated by weight, the gel composition comprises 1 to 5 parts of flavor.

[0028] Preferably, the flavor includes at least one of oil-soluble flavor and water-soluble flavor.

[0029] Preferably, calculated by weight, the gel composition comprises 1 to 5 parts of active ingredients, and the active ingredients include at least one of vitamins, minerals, prebiotics and probiotics, plant extracts, amino acids and proteins, Omega-3 fatty acids, coenzyme Q10, collagen, and hyaluronic acid.

[0030] Preferably, calculated by weight, the gel composition comprises 1 to 5 parts of pigment.

[0031] Preferably, the pigment includes at least one of oil-soluble flavors and water-soluble flavors.

[0032] Preferably, the sweetener comprises at least one of stevia, licorice, disodium glycyrrhizinate, tripotassium glycyrrhizinate, trisodium glycyrrhizinate, saccharin, saccharin sodium, sodium cyclamate, aspartame and alitame.

[0033] According to another aspect of the present invention, a method for preparing the above-mentioned gel composition is provided, comprising the following operations: step A. mixing low-polymerization degree dietary fiber, high-polymerization degree dietary fiber and an aqueous solvent, and reacting at 110-140° C. to obtain a first reaction liquid; step B. mixing the first reaction liquid with the remaining raw materials for preparing the gel composition to obtain a mixed liquid, and pouring, drying and solidifying the mixed liquid.

[0034] Preferably, the gel composition further comprises sugar alcohol, which is added in step A, wherein step A specifically comprises mixing the low-polymerization degree dietary fiber, the high-polymerization degree dietary fiber, the sugar alcohol and an aqueous solvent, and reacting at 110-140° C. to obtain a first reaction liquid.

[0035] Preferably, the gelling agent is added in step B, specifically comprising first mixing the gelling agent with an aqueous solvent to form a gelling agent solution, and then mixing the solution with the first reaction solution.

[0036] Preferably, in step B, the first reaction solution is mixed with the remaining raw materials for preparing the gel composition at 80-90°C.

[0037] Preferably, during the pouring process of the mixed liquid, at least one of a starch mold, a metal film and a silicone mold is used.

[0038] Preferably, during the drying and curing process of the mixed liquid, the drying temperature is 25-55° C. and the relative humidity is 28±3% RH.

[0039] Preferably, when the gelling agent is pectin, the drying temperature is 45-55°C.

[0040] Preferably, when the gelling agent is gelatin, the drying temperature is 25-35°C.

[0041] Preferably, when the gelling agent is carrageenan, the drying temperature is 50-55°C.

[0042] Preferably, the water content of the gel composition formed after drying and curing is 10-20 wt %.

[0043] According to another aspect of the present invention, a product is provided, comprising the above-mentioned gel composition.

[0044] Preferably, the product is soft candy or jelly.

[0045] The product provided by the present invention uses the above-mentioned gel composition as an effective ingredient, which can make the human body absorb the effective ingredients in the gel composition, so that the efficacy can achieve the expected effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0046] Figure 1 is a schematic diagram showing the highest shrinkage degree of the gel composition; Figure 2 A schematic diagram showing a general shrinkage degree of a gel composition; Figure 3 is a schematic diagram showing that the gel composition has no shrinkage in appearance; Figure 4 is a schematic diagram showing the highest water release degree of the gel composition; Figure 5is a schematic diagram of a general degree of water release of a gel composition; Figure 6 It is a schematic diagram of a gel composition without water and sand; Figure 7 Schematic diagram of the occurrence of sand in the gel composition. DETAILED DESCRIPTION

[0047] In order to enable those skilled in the art to better understand the technical solutions of the present invention, the technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention and the drawings in the embodiments. 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 should fall within the scope of protection of the present invention.

[0048] Source of raw materials: Fructooligosaccharide: Quantum Hi-Tech (Guangdong) Biological Co., Ltd. Galacto-oligosaccharide: Quantum Hi-Tech (Guangdong) Biological Co., Ltd. Stachyose: Chinese Academy of Sciences Xylooligosaccharides: Henan Yichangqing Biotechnology Co., Ltd. Inulin: BENEO GmbH Resistant dextrin: Bowling Biotech Co., Ltd. Polydextrose: Bowling Biotechnology Co., Ltd. Experiment 1 Experimental Group 1A This embodiment group provides a gel composition.

[0049] (1) The raw material components of the gel composition are shown in Table 1.

[0050] Table 1. Raw material components of gel composition

[0051] The method for preparing the gel composition comprises the following operations: Step A. Prepare the raw materials according to the above raw material ratio, mix the low-polymerization degree dietary fiber, the high-polymerization degree dietary fiber, sugar alcohol and part of the aqueous solvent, and react at 110-140° C. to obtain a first reaction liquid; mix the gelling agent with the remaining aqueous solvent to form a gelling agent solution.

[0052] Step B. mixing the first reaction solution with the gelling agent solution and the remaining raw materials for preparing the gel composition at 85±5° C. to obtain a mixed liquid; The mixed liquid is then cast using a starch die, and then dried and solidified at 45-55° C. and a relative humidity of 28% RH, so that the water content of the obtained gel composition is 10-20 wt %.

[0053] In this experiment, different gel compositions were prepared with the addition amount of each raw material composition in the gel composition as a variable, and the specific details of the product numbers and the corresponding component compositions are shown in Table 2. Among the gel compositions prepared in this experimental group, except for the variables shown in Table 2, other raw material ratios, structures, and preparation methods were strictly kept consistent.

[0054] Table 2. Details of product numbers and corresponding variables in Experiment 1

[0055] Test Example 1 Test subjects: The gel compositions prepared from Experimental Group 1A to Experimental Group 13A in Experiment 1 were used as test subjects.

[0056] Test items and test methods: (1) Appearance evaluation: Observe the shrinkage of the test objects. The test judgment criteria are as follows: The shrinkage degree of the gel composition is as follows Figure 1 When the shrinkage degree of the gel composition is as shown, it is recorded as "severe shrinkage"; Figure 2 When the shrinkage degree of the gel composition is as shown, it is recorded as "shrinkage". Figure 3 When shown, it is recorded as "○", which means the skin is smooth and without wrinkles.

[0057] (2) Characterization of differences between the outer skin and the inner skin: Cut the gel composition provided by each test subject, peel off the outer skin and the inner lining of the gel composition, so that the outer skin and the inner lining are 1mm thick respectively. Take the outer skin sample and the inner lining sample provided by each test subject for testing respectively, wherein the specifications, shape and thickness of the control samples are consistent, specifically, the outer skin sample and the inner lining sample are square, the gel composition is 1.5g / grain, the outer skin and the inner lining of the gel composition are 1mm thick respectively, the weight deviation between the outer skin samples provided by each test subject does not exceed 0.1g, the weight deviation between the inner lining samples provided by each test subject does not exceed 0.1g, each group of samples is tested 8 times in parallel, and the average value is taken as the texture test result.

[0058] The SMS TA XT plus texture analyzer was used to test the outer skin sample and the inner lining sample of the gel composition according to the TPA (texture profile analysis) method to obtain the hardness and elasticity values ​​respectively. The test was carried out under the following test conditions: the pre-test speed was 1 mm / s, the test speed was 3 mm / s, the post-test speed was 3 mm / s, the trigger force was 10 g, and the target mode was a deformation amount of 75%.

[0059] Data reading method: Once the probe of the texture analyzer senses the trigger force, the probe will perform the first compression, the gel composition will deform, and the change in the downward pressure height will be recorded. The force value when the sample is squeezed to 75% of the height deformation and the initial compression height h1 will be recorded. This force value is called the hardness of the sample. Then, the probe retracts, the deformation of the sample is restored, and the second compression is performed again. The probe will sense the degree of deformation recovery, record the sample's recovery height h2 before the second compression, and calculate the elasticity, elasticity = (h2-h1) / h1×100%. After completing the test, the texture analyzer will automatically output the secondary downward pressure chart and specific hardness and elasticity indicators.

[0060] The difference is calculated by the change rate Δ of the two, that is, Δhardness = (outer skin hardness - inner hardness) / inner hardness × 100%; Δelasticity = (outer skin elasticity - inner elasticity) / inner elasticity × 100%. The greater the change rate, the greater the difference.

[0061] (3) Storage stability: The gel composition provided by each test subject was placed at 35°C and 50% RH for 90 days and then taken out for observation.

[0062] If the degree of water return of the gel composition is as follows Figure 4 As shown, it was recorded as "severe flooding"; If the degree of water return of the gel composition is as follows Figure 5 As shown, it is recorded as "out of water"; If the degree of water return of the gel composition is as follows Figure 6 As shown, the record is "○", which means there is no obvious water return and sand; If the degree of water return of the gel composition is as follows Figure 7 As shown, recorded as "anti-sand".

[0063] Test results: The test results are shown in Table 3.

[0064] Table 3. Test results of the subjects

[0065] Result analysis: By comparing the test performance of experimental groups 1A to 13A in Table 3, it can be found that compared with the gel compositions provided by experimental groups 1A, 9A, 10A, and 13A, the gel compositions provided by experimental groups 2A to 8A and 11A to 12A have a similar texture to the inner surface and a good taste. In actual tests, it was found that the hardness of the inner sample of experimental group 13A was relatively small, resulting in a relatively soft hardness and a poor taste.

[0066] In this test example, the test subjects were grouped, based on which the experimental groups 1A~5A were divided into the same group for comparison, the experimental groups 6A~9A were divided into the same group for comparison, and the experimental groups 10A~13A were divided into the same group for comparison. Based on the data shown in Table 3, in the same group, as the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber increases, that is, the content of low-polymerization degree dietary fiber increases or the content of high-polymerization degree dietary fiber decreases, the appearance of the gel composition shows a trend of change from wrinkling to non-wrinkling, and the internal and external Δ hardness and Δ elasticity of the gel composition show a decreasing trend. And when the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber is in the range of 320~800:100~500, the appearance of the corresponding gel composition is not wrinkled, the hardness is moderate, and the internal and external textures are similar, the edible taste is good, and the eater is not easy to feel the obvious hardness and elasticity difference between the outer skin and the inside of the gel composition.

[0067] However, the gel compositions provided by experimental groups 1A, 9A, and 10A had relatively large internal and external Δhardness and Δelasticity. This is because the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber in the gel compositions provided by these three groups is relatively small, that is, the content of high-polymerization degree dietary fiber is relatively high. This is because high-polymerization degree dietary fiber usually has a longer molecular chain, a larger molecular weight, and a complex structure. Some hydroxyl groups in the molecular chain are easily wrapped by the internal structure and cannot be fully exposed to the outside, resulting in increased intermolecular forces. When the intermolecular forces increase, the attraction between molecules increases, which restricts the movement of water molecules, thereby affecting the fluidity of water. Reduced fluidity makes it easier for water to evaporate, which is reflected in the obvious difference in the water loss rate between the inside and outside of the gel composition, resulting in relatively large Δhardness and Δelasticity of the gel composition, that is, it appears hard on the outside and soft on the inside.

[0068] Further, based on the data shown in Table 3, it can be found that when the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber is in the range of 350~650:150~500, the gel composition is not easy to reverse sand or water out during long-term storage. However, the gel compositions provided by experimental groups 5A~6A and experimental group 13A have serious water outflow. This is because the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber in the gel compositions provided by these three groups is relatively large, that is, the content of low-polymerization degree dietary fiber is relatively high. Since the molecular weight of low-polymerization degree dietary fiber is small, the hydroxyl (-OH) group on each sugar unit is relatively easy to be exposed to the outside, so the hydrophilic group of low-polymerization degree sugar is relatively more, and it is easier to interact with water molecules, and it is also easy to absorb moisture in the air, and it has strong hygroscopicity, so the gel composition is prone to water outflow.

[0069] Experiment 2 1. Preparation of gel composition In this experiment, referring to the preparation method and raw material composition described in Experimental Group 3A, different gel compositions were prepared with the addition amount of each raw material composition in the gel composition as a variable, and the specific conditions of the product number and the corresponding variables are shown in Table 4. In addition to the variables shown in Table 4, the other raw material ratios and preparation methods used in the gel composition prepared in this experiment were strictly consistent with those of Experimental Group 3A.

[0070] 2. The above gel composition was tested using the test method of Test Example 1, and the test results are shown in Table 5. For ease of comparison, Table 5 also includes relevant information and performance indicators of the gel composition of Experimental Group 3A.

[0071] Table 4. Raw material composition used to prepare the gel composition in this experiment

[0072] Table 5. Test performance indicators of this experiment

[0073] Result analysis: By comparing the test performance of experimental groups 3A, experimental groups 14A~17A with comparison groups 1B~5B, and comparison groups 1C~5C in Table 3, it can be found that compared with the gel compositions provided by comparison groups 1B~5B and comparison groups 1C~5C, the gel compositions provided by experimental groups 3A and experimental groups 14A~17A have moderate inner hardness, and the outer skin of the gel composition is similar to the texture presented inside, and the edible taste is good.

[0074] In this test example, the test subjects were grouped according to the same content of low-polymerization degree dietary fiber and high-polymerization degree dietary fiber. Based on this, experimental group 3A and experimental groups 14A~17A were divided into the same group for comparison, comparison groups 1B~5B were divided into the same group for comparison, and comparison groups 1C~5C were divided into the same group for comparison.

[0075] Based on the data shown in Table 5, in the experimental group 3A and the experimental groups 14A to 17A, as the amount of sugar alcohol added increases, the appearance of the gel composition shows a trend of change from shrinking to not shrinking, and the storage stability of the gel composition decreases accordingly. When the amount of sugar alcohol added is 2 to 12 parts by mass, the corresponding gel composition has no shrinkage in appearance, good storage stability, moderate hardness, and similar internal and external textures, good edible taste, and the consumer is not easy to feel the obvious hardness and elasticity difference between the outer skin and the inside of the gel composition.

[0076] Further, based on the data shown in Table 5, in the groups consisting of comparison groups 1B to 5B and comparison groups 1C to 5C, as the amount of sugar alcohol added increases from 0 to 60 parts by mass, the appearance and storage stability of the gel composition change slightly. Among the groups consisting of comparison groups 1C to 5C, in comparison groups 1C to 3C where the amount of sugar alcohol added is in the range of 0 to 60 parts by mass, the prepared gel composition is too hard to chew, while in comparison groups 4C to 5C where the amount of sugar alcohol added is ≥110 parts by mass, the texture of the prepared gel composition is improved, but there is a problem of reduced dietary fiber content, thereby failing to meet the demand for high-content dietary fiber.

[0077] In summary, it can be explained that only in the gel system formed by the mass ratio of low-polymerization degree dietary fiber to high-polymerization degree dietary fiber in the range of 320~800:100~500, the amount of sugar alcohol added can be adjusted to simultaneously achieve the purpose of high dietary fiber content, high appearance, not easy to shrink, good storage stability, not easy to water and sand, good edible taste and moderate hardness of the gel composition. In the gel system containing only low-polymer dietary fiber and the gel system containing only high-polymer dietary fiber, it is difficult to achieve the above purpose only by adjusting the amount of sugar alcohol added. Even if the appearance and internal hardness of the gel composition can be affected, a large amount of sugar alcohol needs to be added. If the content of sugar alcohol is too high, it is easy to limit the dietary fiber content in the gel composition, and it is easy to cause indigestion, weight gain, dental caries and other hazards, which violates the expectations of the consumer. Therefore, when the mass ratio of low-polymerization degree dietary fiber, high-polymerization degree dietary fiber and sugar alcohol in the gel composition is 300~800:100~500:2~12, the appearance shrinkage and edible taste can be effectively improved.

[0078] Experiment 3 1. Preparation of gel composition In this experiment, referring to the preparation method and raw material composition described in Experimental Group 3A, different gel compositions were prepared with the degree of polymerization and type of low-polymerization degree dietary fiber as variables, and the specific conditions of the product numbers and corresponding variables are shown in Table 6. In addition to the variables shown in Table 6, the other raw material ratios and preparation methods used in the gel compositions prepared in this experiment were strictly consistent with those of Experimental Group 3A, especially the feeding amount of low-polymerization degree dietary fiber was strictly consistent with that of Experimental Group 3A.

[0079] 2. The above gel composition was tested using the test method of Test Example 1, and the test results are shown in Table 6. For ease of comparison, Table 6 also includes relevant information and performance indicators of the gel composition of Experimental Group 3A.

[0080] Table 6. Raw material composition and test performance indexes used to prepare the gel composition in this experiment

[0081] Result analysis: It can be found from Table 6 that different types of gelling agents were used to prepare low-polymerization degree dietary fiber in experimental group 3A and experimental groups 1D~12D. When the low-polymerization degree dietary fiber includes at least one of fructooligosaccharide, galacto-oligosaccharide, stachyose and xylo-oligosaccharide, and the average polymer X of the low-polymerization degree dietary fiber satisfies 3≤X≤10, the gel composition can have good appearance, good storage stability, similar internal and external textures, and good edible taste.

[0082] Experiment 4 1. Preparation of gel composition In this experiment, referring to the preparation method and raw material composition described in Experimental Group 3A, different gel compositions were prepared with the degree of polymerization and type of high-polymerization dietary fiber as variables, and the specific conditions of the product numbers and corresponding variables are shown in Table 7. In addition to the variables shown in Table 7, the other raw material ratios and preparation methods used in the gel compositions prepared in this experiment were strictly consistent with those of Experimental Group 3A, especially the feeding amount of high-polymerization dietary fiber was strictly consistent with that of Experimental Group 3A.

[0083] 2. The above gel composition was tested using the test method of Test Example 1, and the test results are shown in Table 7. For ease of comparison, Table 7 also includes relevant information and performance indicators of the gel composition of Experimental Group 3A.

[0084] Table 7. Raw material composition and test performance indexes used to prepare the gel composition in this experiment

[0085] Result analysis: From Table 7, it can be found that by comparing the test performance of experimental group 3A, experimental group 1E~5E and comparative group 1E~7E in Table 7, it can be found that compared with the gel composition provided by comparative group 1E~7E, the gel composition provided by experimental group 3A and experimental group 1E~5E has a similar texture to the inner surface, good taste, good appearance and good storage stability. This shows that when the average polymer Y of high polymerization degree dietary fiber satisfies 10<Y≤30, the appearance and storage stability of the gel composition can be improved.

[0086] Experiment 5 1. Preparation of gel composition In this experiment, different gel compositions were prepared with reference to the preparation method and raw material composition described in Experimental Group 3A, and the types of raw material composition were used as variables. The specific conditions of the product numbers and corresponding variables are shown in Table 8. In addition to the variables shown in Table 8, the other raw material ratios and preparation methods used in the gel compositions prepared in this experiment are strictly consistent with those of Experimental Group 3A. For ease of comparison, Table 8 also contains the relevant information and performance indicators of the gel composition of Experimental Group 3A.

[0087] Table 8. Raw material composition used to prepare the gel composition in this experiment

[0088] Note: In the gel compositions of experimental groups 1F to 6F, the amount of sugar alcohol added is strictly consistent with that of experimental group 3A. The column where "Introduced materials" is located represents: adding "introduced materials" to the formula composition of experimental group 3A. For example, the difference between the gel compositions provided by experimental group 3F and experimental group 3A is that the gel composition of experimental group 3F also includes 2 parts by mass of orange flavor, and the rest of the raw material ratios and preparation methods are strictly consistent with those of experimental group 3A. The same applies to experimental groups 4F to 6F.

[0089] 2. Referring to the test method provided in Test Example 1, the above gel composition was tested: Test subjects: The gel compositions prepared in experimental group 3A and experimental groups 1F to 6F were used as test subjects.

[0090] Test items and test methods: (1) Appearance evaluation: Strictly consistent with Test Example 1.

[0091] (2) Characterization of differences between the outer skin and the inner lining: Strictly consistent with Test Example 1.

[0092] (3) Storage stability: Strictly consistent with Test Example 1.

[0093] The test results are shown in Table 9.

[0094] Table 9. Test results of the subjects

[0095] Result analysis: It can be found from Table 9 that different gelling agents were used to prepare the gel compositions in experimental group 3A and experimental groups 1F~2F, which can make the gel compositions have good appearance, good storage stability, similar internal and external textures, and good taste.

[0096] It can be found from Table 9 that different adjuvants (flavors, active ingredients, sweeteners) were introduced into the gel compositions in the experimental groups 3F to 6F to prepare the gel compositions, which can make the gel compositions have good appearance, good storage stability, similar internal and external textures, and good eating taste.

[0097] The above embodiments are only used to illustrate the technical solution of the present invention rather than to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solution of the present invention can be modified or replaced by equivalents without departing from the essence and scope of the technical solution of the present invention.

Claims

1. A gel composition, characterized in that: The invention comprises a gelling agent, dietary fiber and an aqueous solvent, wherein the dietary fiber comprises dietary fiber with a low degree of polymerization and dietary fiber with a high degree of polymerization, the average degree of polymerization of the dietary fiber with a low degree of polymerization is represented by X, and the average degree of polymerization of the dietary fiber with a high degree of polymerization is represented by Y, wherein 3≤X≤10, 10<Y≤30; Based on 100wt% of the mass of the gel composition, the mass proportion of the dietary fiber is not less than 30wt%.

2. The gel composition according to claim 1, characterized in that: Calculated by mass ratio, the low-polymerization degree dietary fiber: the high-polymerization degree dietary fiber = 320~800:100~500.

3. The gel composition according to any one of claims 1 or 2, characterized in that: The low-polymerization degree dietary fiber includes at least one of fructooligosaccharides, galacto-oligosaccharides, stachyose, and xylo-oligosaccharides; and / or the high-polymerization degree dietary fiber includes at least one of inulin, resistant dextrin, and polydextrose.

4. The gel composition according to claim 1, characterized in that The gel composition also includes sugar alcohol, and the mass ratio of the low-polymerization degree dietary fiber, the high-polymerization degree dietary fiber and the sugar alcohol is 320-800:100-500:2-12.

5. The gel composition according to claim 1, characterized in that The gel composition further comprises sugar alcohol, and based on 100 wt % of the mass of the gel composition, the mass proportion of the sugar alcohol is no more than 20 wt %.

6. The gel composition according to claim 4, characterized in that: The sugar alcohol includes at least one of maltitol, erythritol, isomalt, xylitol, mannitol and sorbitol.

7. The gel composition according to claim 1, characterized in that: The water content of the gel composition is 10-20 wt %.

8. The gel composition according to any one of claims 1 to 7, characterized in that: The gel composition further comprises at least one of an acidity regulator, a flavor, an active ingredient, a sweetener, and a pigment.

9. A method for preparing the gel composition according to any one of claims 1 to 3, 7 to 8, characterized in that: The following operations are included: Step A. mixing the low-polymerization degree dietary fiber and the high-polymerization degree dietary fiber with an aqueous solvent, and reacting at 110-140° C. to obtain a first reaction solution; Step B: mixing the first reaction liquid with the remaining raw materials for preparing the gel composition to obtain a mixed liquid, and casting, drying and solidifying the mixed liquid.

10. The method for preparing a gel composition according to claim 9, characterized in that: The gel composition also includes sugar alcohol, which is added in step A. Step A specifically includes mixing the low-polymerization degree dietary fiber, the high-polymerization degree dietary fiber, the sugar alcohol and an aqueous solvent, and reacting at 110-140° C. to obtain a first reaction solution.

11. A product, characterized in that Comprising the gel composition as described in any one of claims 1 to 8.

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