Preparation method of personalized gel soft sweets capable of improving bioavailability of blueberry anthocyanin

Abstract

The invention discloses a preparation method of personalized gel soft sweets capable of improving the bioavailability of blueberry anthocyanin, relates to the technical field of gel soft sweets processing, and discloses personalized gel soft sweets capable of improving the bioavailability of the blueberry anthocyanin and a preparation method of the personalized gel soft sweets. The soft sweets are composed of core components such as colloid (carrageenan and xanthan gum are compounded according to the ratio of 9: 1), 0.30%-0.60% of stevioside, 5%-10% of blueberry pulp, 3%-5% of casein or whey protein isolate and the like, and the stability of blueberry anthocyanin is improved through cooperation of an optimized proportion and a process. In the preparation process, a blueberry pulp low-temperature anti-oxidation treatment technology is innovatively adopted, and protein preheating modification is combined to form an anthocyanin-protein compound, so that the stability and bioavailability of anthocyanin are improved; the compound colloid system realizes 3D printing adaptability while improving the colloid structure of the gel, and the product is endowed with personalized modeling through an extrusion molding technology. The technology breaks through the degradation limitation of high-temperature heating on heat-sensitive components in the traditional gelled candy processing process, and provides a new way for the development of personalized blueberry deep-processed products.

Description

Technical Field

[0001] The invention relates to a method for preparing personalized jelly candy capable of improving the bioavailability of blueberry anthocyanin, and belongs to the technical field of preparation of fruit and vegetable-based jelly candies. Background Art

[0002] At present, the blueberry processing industry faces a core technical bottleneck of low utilization rate of functional components. Although blueberries are rich in anthocyanins and other phenolic substances with biological activities such as antioxidant and anti-inflammatory, they are easily affected by temperature, pH value and oxidation during conventional processing due to the instability of their molecular structure and are significantly degraded. Existing deep-processed blueberry products are mostly concentrated in traditional forms such as juice and jam. The sterilization process used in their processing is prone to loss and degradation of anthocyanin content. Some researchers have used microencapsulation technology to improve stability, but there are problems such as reduced bioavailability due to the barrier effect of the encapsulation material and complex process. Some researchers have made it into blueberry chewable tablets. Although the active substances are retained through low-temperature freeze-drying, the product form is single and it is difficult to meet personalized nutritional needs. It cannot meet the dual demands of modern consumers for functional food form innovation and nutritional precision.

[0003] As a new functional food carrier, jelly candy has shown a dual development trend of functional ingredients and form innovation in recent years due to its advantages such as strong palatability and easy carrying. The high-temperature boiling process in traditional processes can easily damage heat-sensitive ingredients, and conventional mold technology is difficult to achieve personalized customization.

[0004] Regarding the anthocyanin protection technology system, existing patents mostly use physical encapsulation or single antioxidant addition solutions. Although these methods can improve processing stability, they ignore the improvement of bioavailability during human digestion and absorption. Studies have shown that the bioavailability of anthocyanins in the intestinal environment is less than 10%, which is mainly limited by changes in digestive tract pH, enzymatic hydrolysis and transmembrane transport efficiency. Therefore, it is urgent to consider the utilization efficiency and stability of anthocyanins when preparing deep-processed blueberry foods.

[0005] The present invention has innovatively constructed a technical system of "ingredient protection-processing adaptation-morphology customization". Different from the traditional single stability improvement scheme, the molecular interaction mechanism of casein / whey protein and anthocyanin is innovatively adopted, and the protein domain is unfolded through controllable heat treatment to form a complex that can efficiently stabilize anthocyanin. For the gel system, carrageenan-xanthan gum compound colloid is used, and low-temperature 3D printing is used to break through the temperature limit of traditional processes. This innovative model that deeply integrates the stabilization of functional components with food manufacturing technology is highly innovative. Summary of the invention

[0006] 1. The purpose of the present invention is to provide a method for preparing a personalized jelly candy that can improve the bioavailability of blueberry anthocyanins. The prepared jelly candy can, on the one hand, improve the bioavailability of polyphenols such as blueberry anthocyanins, and on the other hand, can meet people's growing personalized dietary needs.

[0007] A personalized jelly candy capable of improving the bioavailability of blueberry anthocyanins comprises the following raw materials by weight: colloid concentration 1.5% to 2% (carrageenan: xanthan gum = 9:1), stevioside 0.30% to 0.60%, blueberry pulp 5% to 10%, protein concentration 3% to 5% (the protein type can be casein, whey protein isolate), food flavor 0.01% to 0.03% and purified water. The preparation process and steps are as follows:

[0008] (1) Select fresh, uncontaminated blueberries, wash them, and quickly pulp them at low temperature. During the pulping, add citric acid (0.01% to 0.03%) and ascorbic acid (0.01% to 0.05%) to lower the pH to maintain an acidic environment (an acidic environment is conducive to protecting anthocyanins). At the same time, ascorbic acid, as an antioxidant, can inhibit oxidative browning and further protect anthocyanins. After pulping, quickly refrigerate the blueberries.

[0009] (2) firstly use half of the total required amount of purified water, add 6% to 10% of casein or whey protein isolate, and heat at 45 to 50° C. for 15 to 20 minutes to appropriately unfold the protein structure; after cooling to room temperature, quickly add 10% to 20% of blueberry pulp, and continue stirring for 0.5 to 1 hour. During this process, polyphenols such as anthocyanidins in blueberries can interact with amino acids in proteins through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity, thereby improving the bioavailability of polyphenols such as blueberry anthocyanidins and their stability during processing;

[0010] (3) Carrageenan and xanthan gum powder are mixed in a ratio of 9:1 to prevent the xanthan gum from agglomerating, and then the remaining half of the pure water is heated at 75°C with continuous stirring to fully dissolve the colloid, and the total colloid concentration is 3% to 4%;

[0011] (4) then mixing the solutions obtained in (2) and (3), adding 0.30% to 0.60% of stevioside and 0.01% to 0.03% of edible flavor, stirring continuously and mixing evenly, cooling to room temperature and refrigerating for later use;

[0012] (5) Food 3D printing technology is used to achieve personalized customization of jelly candies, where the printing temperature is 40-45°C, the printing rate is 15-20 mm / s, and the nozzle diameter is 1.2-1.5 mm.

[0013] 2. The method for preparing personalized jelly candy according to claim 1 is characterized in that citric acid and ascorbic acid are added when blueberries are pulped. On the one hand, the pH value can be lowered to maintain an acidic environment, which is conducive to the stability of polyphenols such as anthocyanins. On the other hand, ascorbic acid, as an antioxidant, can further inhibit the oxidative browning of anthocyanins.

[0014] 3. The method for preparing personalized jelly candy according to claim 1, characterized in that: the added protein is casein or whey protein isolate, which is pre-heated at 45-50° C. for 15-20 minutes to appropriately unfold the protein structure, and then mixed with blueberry pulp. The reasons for this are as follows: first, anthocyanins can interact with casein and whey protein isolate through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity to form a complex, which is beneficial to improving its stability; second, the protein-anthocyanin complex can form a physical barrier in the intestinal environment, reducing the direct exposure of anthocyanin substances to digestive enzymes and alkaline degradation, and the slow hydrolysis characteristics of the protein under the action of trypsin can achieve the sustained release of anthocyanins, combined with its protective effect on the hydroxyl groups of anthocyanins to maintain antioxidant activity, and promote small molecule fragments to penetrate the intestinal mucosal barrier through micellization, and finally improve the bioavailability of polyphenols such as blueberry anthocyanins through the protection-sustained release-delivery synergistic mechanism; third, moderate preheating treatment can promote the moderate unfolding of the protein structure, which is more conducive to the formation of a protein and anthocyanin complex.

[0015] 4. The method for preparing personalized jelly candy according to claim 1, characterized in that the colloid type is a mixture of carrageenan and xanthan gum in a ratio of 9:1. This is because the gel formed by pure carrageenan is relatively brittle and has poor water holding capacity, while adding an appropriate concentration of xanthan gum can improve its brittle taste and greatly improve its water holding capacity and stability;

[0016] 5. The method for preparing personalized jelly candy according to claim 1 is characterized in that the 3D printing temperature is 40-45°C, which is slightly higher than the gelation temperature of the mixed system to ensure that the carrageenan in the material is in a moderate sol state during extrusion to facilitate smooth extrusion, and can promote rapid gelation after extrusion to achieve precise printing and molding.

[0017] 6. Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0018] (1) Improved stability and bioavailability of anthocyanins: Through the formation of a protein-anthocyanin complex and the synergistic protection mechanism of citric acid and ascorbic acid, oxidative browning is significantly inhibited, thereby improving the bioavailability of blueberry anthocyanins;

[0019] (2) Optimization of gel texture and water holding capacity: The compounding of carrageenan and xanthan gum not only retains the molding ability of carrageenan, but also improves the flexibility and water holding capacity of the gel through the thickening effect of xanthan gum, making the product taste better and the quality more stable;

[0020] (3) Personalized production and process innovation: Using food 3D printing technology, complex shape customization can be achieved by precisely controlling the printing temperature and speed, while avoiding the destruction of anthocyanins by high temperature, thus expanding the application scenarios of personalized gel candies. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 The three-dimensional docking conformation between anthocyanin and whey protein;

[0022] Figure 2 The docking conformations of anthocyanin molecules (ball-and-stick model) and whey protein (gold ribbon structure) under three viewing angles;

[0023] Figure 3 Molecular docking interaction between anthocyanins and whey protein (two-dimensional display). DETAILED DESCRIPTION

[0024] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. 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.

[0025] Implementation Example 1

[0026] A personalized jelly candy capable of improving the bioavailability of blueberry anthocyanins comprises the following raw materials by weight: 1.8% colloid concentration (carrageenan: xanthan gum = 9:1), 0.35% stevioside, 8% blueberry pulp, 4% casein concentration, 0.01% food flavor and purified water. The preparation process and steps are as follows:

[0027] (1) Select fresh, uncontaminated blueberries, wash them, and quickly pulp them at low temperature. Add 0.01% citric acid and 0.02% ascorbic acid to lower the pH to maintain an acidic environment (an acidic environment is conducive to protecting anthocyanins). At the same time, ascorbic acid, as an antioxidant, can inhibit oxidative browning and further protect anthocyanins. After pulping, quickly refrigerate them.

[0028] (2) First, half of the total required amount of purified water is added with 8% whey protein, and heated at 45-50° C. for 15 minutes to allow the protein structure to unfold appropriately; after cooling to room temperature, 16% blueberry pulp is quickly added, and stirring is continued for 0.75 hours. During this process, polyphenols such as anthocyanidins in blueberries can interact with amino acids in proteins through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity, thereby improving the bioavailability of polyphenols such as blueberry anthocyanidins and their stability during processing;

[0029] Molecular simulation results:

[0030] Figure 1 The three-dimensional docking conformation between anthocyanin (sphere model) and whey protein presents the spatial positioning of the ligand in the binding pocket and the distribution of key amino acid residues around it from two perspectives. The anthocyanin molecule is located in the core binding site of the protein molecule, and forms the main interaction environment with the surrounding hydrophobic and polar amino acid residues (such as ASN-90, LEU-87, LYS-69, ILE-84, etc.) (represented by the stick model), forming a stable chimeric state and good spatial matching.

[0031] Figure 2 The docking conformations of anthocyanin molecules (ball-and-stick model) and whey protein (gold ribbon structure) from three perspectives, in which the binding pocket between the two is highlighted in the form of a grid, reflecting the spatial adaptability between the ligand and the protein. Anthocyanin molecules are stably embedded in the hydrophobic / hydrophilic pockets of the protein, indicating that they have clear binding sites and directions, and the three-dimensional conformation fits well, which helps to form a stable molecular interaction network, supporting its structural basis as a potential functional ligand.

[0032] Figure 3 This is the molecular docking interaction between anthocyanins and whey protein (two-dimensional display), in which the ligand forms hydrogen bonds with amino acid residues such as Asn90, Lys69, and Leu39 through multiple hydroxyl groups, reflecting a strong hydrophilic binding feature. The green dotted line in the figure represents the hydrogen bond, and the background blue shadow reflects the exposure of the anthocyanin ligand. The amino acid residues are distinguished by color according to their chemical properties, indicating that the binding pocket is mainly composed of polar and hydrophobic residues. The overall display shows that the ligand has good binding site adaptability and potential biological activity, which can improve the stability and bioavailability of anthocyanins.

[0033] (3) Carrageenan and xanthan gum powders are now mixed in a ratio of 9:1 to prevent the xanthan gum from agglomerating, and then the remaining half of the purified water is heated at 75°C with continuous stirring to fully dissolve the colloid, and the total colloid concentration is 3.6%;

[0034] (4) then mixing the solutions obtained in (2) and (3), adding 0.70% of stevioside and 0.01% of edible flavor, stirring continuously and mixing evenly, cooling to room temperature and refrigerating for later use;

[0035] (5) Food 3D printing technology was used to achieve personalized customization of jelly candies, where the printing temperature was 42 °C, the printing rate was 18 mm / s, and the nozzle diameter was 1.2 mm.

[0036] Implementation Example 2

[0037] A personalized jelly candy capable of improving the bioavailability of blueberry anthocyanins comprises the following raw materials by weight: 2% colloid concentration (carrageenan: xanthan gum = 9:1), 0.3% stevioside, 10% blueberry pulp, 5% casein concentration, 0.02% food flavor and purified water. The preparation process and steps are as follows:

[0038] (1) Select fresh, uncontaminated blueberries, wash them, and quickly pulp them at low temperature. Add 0.01% citric acid and 0.02% ascorbic acid to lower the pH to maintain an acidic environment (an acidic environment is conducive to protecting anthocyanins). At the same time, ascorbic acid, as an antioxidant, can inhibit oxidative browning and further protect anthocyanins. After pulping, quickly refrigerate them.

[0039] (2) First, half of the total required amount of purified water is added with 10% casein, and heated at 45-50°C for 17 minutes to allow the protein structure to unfold appropriately; after cooling to room temperature, 15% blueberry pulp is quickly added and stirred for 1 hour. During this process, polyphenols such as anthocyanidins in blueberries can interact with amino acids in proteins through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity, thereby improving the bioavailability of polyphenols such as blueberry anthocyanidins and their stability during processing;

[0040] (3) Carrageenan and xanthan gum powders are now mixed in a ratio of 9:1 to prevent the xanthan gum from agglomerating, and then the remaining half of the purified water is heated at 75°C with continuous stirring to fully dissolve the colloid, and the total colloid concentration is 3.6%;

[0041] (4) then mixing the solutions obtained in (2) and (3), adding 0.60% of stevioside and 0.02% of edible flavor, stirring continuously and mixing evenly, cooling to room temperature and refrigerating for later use;

[0042] (5) Food 3D printing technology was used to achieve personalized customization of jelly candies, where the printing temperature was 42 °C, the printing rate was 20 mm / s, and the nozzle diameter was 1.3 mm.

Claims

1. A method for preparing a personalized jelly candy capable of improving the bioavailability of blueberry anthocyanins, characterized in that: The personalized jelly candy comprises the following raw materials by weight: 1.5% to 2% colloid concentration (carrageenan: xanthan gum = 9:1), 0.30% to 0.60% stevioside, 5% to 10% blueberry pulp, 3% to 5% protein concentration (the protein type can be casein, whey protein isolate), 0.01% to 0.03% food flavor and purified water. The preparation process comprises the following steps: (1) Select fresh, uncontaminated blueberries, wash them, and quickly pulp them at low temperature. During the pulping, add citric acid (0.01% to 0.03%) and ascorbic acid (0.01% to 0.05%) to lower the pH to maintain an acidic environment (an acidic environment is conducive to protecting anthocyanins). At the same time, ascorbic acid, as an antioxidant, can inhibit oxidative browning and further protect anthocyanins. After pulping, quickly refrigerate the blueberries. (2) firstly use half of the total required amount of purified water, add 6% to 10% of casein or whey protein isolate, and heat at 45 to 50° C. for 15 to 20 minutes to appropriately unfold the protein structure; after cooling to room temperature, quickly add 10% to 20% of blueberry pulp, and continue stirring for 0.5 to 1 hour. During this process, polyphenols such as anthocyanidins in blueberries can interact with amino acids in proteins through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity, thereby improving the bioavailability of polyphenols such as blueberry anthocyanidins and their stability during processing; (3) Carrageenan and xanthan gum powder are mixed in a ratio of 9:1 to prevent the xanthan gum from agglomerating, and then the remaining half of the pure water is heated at 75°C with continuous stirring to fully dissolve the colloid, and the total colloid concentration is 3% to 4%; (4) then mixing the solutions obtained in (2) and (3), adding 0.30% to 0.60% of stevioside and 0.01% to 0.03% of edible flavor, stirring continuously and mixing evenly, cooling to room temperature and refrigerating for later use; (5) Food 3D printing technology is used to achieve personalized customization of jelly candies, where the printing temperature is 40-45°C, the printing rate is 15-20 mm / s, and the nozzle diameter is 1.2-1.5 mm.

2. The method for preparing personalized jelly candy according to claim 1, characterized in that: Adding citric acid and ascorbic acid when pulping blueberries can, on the one hand, lower the pH to maintain an acidic environment, which is conducive to the stability of polyphenols such as anthocyanins. On the other hand, ascorbic acid, as an antioxidant, can further inhibit the oxidative browning of anthocyanins.

3. The method for preparing personalized jelly candy according to claim 1, characterized in that: Adding citric acid and ascorbic acid when pulping blueberries can, on the one hand, lower the pH to maintain an acidic environment, which is conducive to the stability of polyphenols such as anthocyanins. On the other hand, ascorbic acid, as an antioxidant, can further inhibit the oxidative browning of anthocyanins.

4. The method for preparing personalized jelly candy according to claim 1, characterized in that: The added protein is casein or whey protein isolate, which is pre-heated at 45-50°C for 15-20 minutes to allow the protein structure to unfold appropriately, and then mixed with blueberry pulp. The reasons for this are as follows: First, anthocyanins can interact with casein and whey protein isolate through non-covalent bonds such as hydrogen bonds, electrostatics, and hydrophobicity to form a complex, which is beneficial to improving its stability; second, the protein-anthocyanin complex can form a physical barrier in the intestinal environment, reducing the direct exposure of anthocyanins to digestive enzymes and alkaline degradation. At the same time, the slow hydrolysis characteristics of protein under the action of trypsin can achieve the sustained release of anthocyanins, combined with its protective effect on the hydroxyl groups of anthocyanins to maintain antioxidant activity, and promote small molecule fragments to penetrate the intestinal mucosal barrier through micellization, ultimately improving the bioavailability of polyphenols such as blueberry anthocyanins through a protection-sustained release-delivery synergistic mechanism; third, moderate pre-heating treatment can promote the moderate unfolding of the protein structure, which is more conducive to the formation of a protein and anthocyanin complex.

5. The method for preparing personalized jelly candy according to claim 1, characterized in that: The type of colloid is a mixture of carrageenan and xanthan gum in a ratio of 9:

1. This is because the gel formed by pure carrageenan is relatively brittle and has poor water retention, while adding an appropriate concentration of xanthan gum can improve its brittle taste and greatly increase its water retention and stability.

6. The method for preparing personalized jelly candy according to claim 1, characterized in that: The 3D printing temperature is 40-45°C, which is slightly higher than the gelation temperature of the mixed system, to ensure that the carrageenan in the material is in a moderate sol state during extrusion to facilitate smooth extrusion, and to promote rapid gelation after extrusion to achieve precise printing and molding.

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