Lipid jelly and preparation method thereof

Abstract

The invention relates to lipid jelly and a preparation method thereof. The formula of the lipid jelly comprises a lipid component, a compound hydrophilic colloid and water, the lipid component accounts for 5 wt%-16.5 wt% of the total weight of the lipid jelly, and the lipid component is in a liquid state at room temperature; the weight ratio of the lipid component to the compound hydrophilic colloid is (2.5-18.5): 1; the compound hydrophilic colloid contains 10 wt%-37 wt% of microcrystalline cellulose, the viscosity of the microcrystalline cellulose is greater than 400 cp, and the viscosity of the compound hydrophilic colloid is 600-1000 cp; the lipid jelly bears high-content lipid components, can keep a system stable, is good in transparency, and does not have a whitening phenomenon which affects color matching; moreover, the beverage has the advantages of relatively low dissolved oxygen content and good taste.

Description

Technical Field

[0001] The present invention relates to a lipid jelly and a preparation method thereof; it belongs to the technical field of food. Background Art

[0002] Jelly is a sweet food introduced from the West, in a semi-solid state, also known as jelly. It has a crystal-clear appearance, bright colors, and a soft and smooth taste.

[0003] Conventional jelly products on the market are mainly made of hydrocolloids (such as edible gelatin, carrageenan, konjac powder, xanthan gum, guar gum, etc.), water, sugar, fruit juice, etc., and are solidified through the gelation of hydrocolloids. The most crucial step in the production process of jelly products is the preparation of "jelly liquid". Generally, the hydrocolloid is first soaked, then melted and boiled in water, and the required ingredients are added, and mixed and stirred evenly to form a stable colloidal state to obtain the jelly liquid. Of course, using the prepared "jelly powder" to prepare the "jelly liquid" is the most time-saving and convenient. Usually, in the prepared "jelly liquid", ingredients such as sweeteners, pigments, acidity regulators, etc. are added, mixed and stirred evenly, poured into molds and formed, and cooled to obtain jelly products.

[0004] With the development of the healthy food consumption market, various functional jelly products have emerged one after another. For example, some components or healthy product raw materials such as probiotics, dietary fiber, milk protein, lipids, etc. are added to the original jelly base powder raw materials. Functional jelly can be ingested as a daily nutritional supplement, enabling people to enjoy this delicious dessert while taking nutritional supplements, so as to enhance people's willingness to take nutritional supplements.

[0005] In this field, in order to develop jelly products that are more friendly for oral intake (for example, easier to swallow, more friendly to the elderly or patients) and have both healthy and nutritional functions at the same time, attempts have been made to add lipids, especially functional lipids, to the jelly raw materials.

[0006] Functional lipids are a type of lipids with special physiological functions. They refer to a large class of fat-soluble substances that are required for human nutrition and health and have a positive preventive and therapeutic effect on some corresponding nutrient deficiencies and endogenous diseases in the human body, especially modern social civilization diseases such as hypertension, heart disease, cancer, diabetes, etc. For example, MCT, MLCT, CLA, DHA, DAG, Sn-2 palmitate, etc. Structured lipids refer to those with a predetermined composition and distribution of fatty acyl groups on the glycerol backbone of glycerides. This type of lipid has special nutritional value and physiological functions. The structure and fatty acid composition of glycerides affect the metabolism and absorption of fats. Fatty acyl groups at the sn-1 and sn-3 positions of glycerides are absorbed in the free form, while fatty acyl groups at the sn-2 position are absorbed in the form of monoglycerides and are easily absorbed. Medium-chain triglycerides (MCT) have better polarity and water solubility than long-chain fats and form stable emulsions in water. The catabolic pathway of MCT is different from that of long-chain fats. It can be oxidized as quickly as glucose in the liver to enhance energy. It does not inhibit the immune system, does not affect cholesterol metabolism, but affects the absorption of other nutrients such as VE, Ca, and Mg. MCT has a long history as a health product for critically ill patients and infants and is also used as a nutritional supplement for athletes. Due to its relatively small average relative molecular mass, MCT passes through the portal circulation in the body and directly reaches the liver via the surrounding adipose tissue, reducing the chance of deposition in adipose tissue due to rapid oxidation. Usually, MCT can be used as a functional food ingredient for weight control. CLA is a newly emerging type of functional fatty acid in recent years. Conjugated linoleic acid has various physiological functions, such as weight loss, prevention and treatment of osteoporosis, anti-cancer, and reduction of diabetes, etc. In terms of its properties and oxidative stability, it is almost an undisputed functional fatty acid. Diacylglycerol (DAG) is a type of structured lipid in which one fatty acid in triglycerides is replaced by a hydroxyl group. DAG is a trace component of natural vegetable oils and an endogenous intermediate product of in vivo fat metabolism. It is a generally recognized as safe (GRAS) food ingredient. In recent years, it has been found that dietary DAG has the effects of reducing visceral fat, inhibiting weight gain, and lowering blood lipids, and thus has received extensive attention. DHA, docosahexaenoic acid, commonly known as brain gold, is a very important polyunsaturated fatty acid for the human body and an important member of the Omega-3 unsaturated fatty acid family. DHA is a major element for the growth and maintenance of nervous system cells and an important constituent fatty acid of the brain and retina. It accounts for up to 20% in the cerebral cortex of the human body and the largest proportion in the eye retina, about 50%. It is crucial for the intellectual and visual development of infants.

[0007] Conventional jelly products generally choose to add a relatively low content of lipid components. If a relatively high content of lipids is to be added to a jelly colloid system with a relatively high water content, ensuring the stability of the colloid system is the primary problem to be solved. In the prior art, the lipid is mainly formed into an emulsion with an appropriate amount of water phase by adding an emulsifier. The emulsification method mainly utilizes the adsorption effect of the emulsifier. By arranging and interacting in an oriented manner, the interfacial tension is reduced, and the dispersibility of the lipid in water is increased. At the same time, technologies such as nano-microcapsules and colloidal turbidity can also be used. However, in this process, a large amount of artificial and natural emulsifiers are required to ensure the emulsification effect and the stability of the colloid system. The emulsified system is stable, but it is opaque white, which affects the appearance of the jelly product and is not conducive to jelly color adjustment, and cannot meet the requirements of rich appearance and diverse food forms.

[0008] In addition, a relatively high content of lipids is likely to cause a greasy taste (uncomfortable taste for consumers), and at the same time, it will also affect the viscoelasticity of the jelly gel. Moreover, if the oil in the jelly is oxidized, it will also bring an off-flavor, affecting the final quality of the product. Summary of the Invention

[0009] To solve the above technical problems, on the one hand, the present invention provides a lipid jelly, wherein the formula of the lipid jelly comprises a lipid component, a compound hydrophilic colloid, and water; the lipid component accounts for 5%wt - 16.5%wt of the total weight of the lipid jelly, and the lipid component is in a liquid state at room temperature; the weight ratio of the lipid component to the compound hydrophilic colloid is 2.5 - 18.5:1; the compound hydrophilic colloid contains 10%wt - 37%wt of microcrystalline cellulose, the viscosity of the microcrystalline cellulose is greater than 400 cp, and the viscosity of the compound hydrophilic colloid is 600 - 1000 cp.

[0010] In one or more embodiments, the compound hydrophilic colloid further contains other colloid components, and the other colloid components are selected from any one or more of carrageenan, konjac powder, xanthan gum, guar gum, sodium carboxymethyl cellulose, gellan gum, and gum arabic; preferably, the compound hydrophilic colloid accounts for 0.5 - 5.0% of the total weight of the lipid jelly, preferably 0.9 - 2.0%; preferably, the other colloid component is carrageenan; preferably, the other colloid component is a composition of carrageenan, konjac powder, xanthan gum, guar gum, and sodium carboxymethyl cellulose; preferably, the other colloid component is a composition of carrageenan, sodium carboxymethyl cellulose, gellan gum, and gum arabic; preferably, the other colloid component is a composition of carrageenan, xanthan gum, gellan gum, and gum arabic.

[0011] In one or more embodiments, the lipid component is selected from any one or more of DHA oil, DAG algal oil, CLA oil, or MCT.

[0012] In one or more embodiments, the weight ratio of the compounded hydrocolloid to the water is 1:27 to 76; preferably, the weight of the water accounts for 40% wt to 80% wt of the total weight of the lipid jelly, more preferably 45% wt to 75% wt, and even more preferably 50% wt to 70% wt.

[0013] In one or more embodiments, the formulation of the lipid jelly further contains 1 to 40 wt% of a sweetener; preferably 5 to 35 wt%, or 10 to 32 wt%, or 15 to 30 wt%, or 20 to 25 wt%; the sweetener is selected from any one or more of xylitol, maltitol, erythritol, polydextrose or maltodextrin.

[0014] In one or more embodiments, the formulation of the lipid jelly further contains 0.1 to 5 wt% of an acidity regulator; preferably 0.3 to 2 wt% or 0.6 - 1 wt%; the acidity regulator is selected from any one or more of citric acid, sodium citrate, lactic acid, tartaric acid, malic acid or potassium citrate.

[0015] In one or more embodiments, the formulation of the lipid jelly further contains 0 to 1 wt% of a food flavor.

[0016] In one or more embodiments, the formulation of the lipid jelly further contains 0 to 0.5 wt% of a food coloring; preferably, the food coloring is selected from any one or more of amaranth, brilliant blue, carmine, sunset yellow, erythrosine, lemon yellow, new red or indigo.

[0017] In one or more embodiments, the lipid jelly satisfies one or more of the following characteristics:

[0018] (1) The formulation of the lipid jelly does not contain an emulsifier;

[0019] (2) The lipid jelly is not subjected to homogenization treatment during the preparation process;

[0020] (3) The light transmittance of the lipid jelly at a wavelength of 680 nm is above 0.4%.

[0021] On the other hand, the present invention provides a method for preparing the above lipid jelly, wherein the lipid component, the compounded hydrocolloid, and optionally the sweetener, acidity regulator, food flavor or food coloring are dispersed in the water, and stirred evenly at 80 - 90 °C and a stirring speed of 100 - 200 rpm to obtain a dispersion; finally, the lipid jelly is obtained by cooling and shaping.

[0022] The present invention provides a lipid jelly and a preparation method thereof. The lipid jelly of the present invention carries a relatively high content of lipid components, can maintain the stability of the system, has good product transparency, and does not show the whitening phenomenon that affects color mixing; moreover, it has the advantages of low dissolved oxygen content and good taste. Detailed Embodiments

[0023] Definition:

[0024] Some definitions are provided below, which can be used to explain the "Embodiment" section below.

[0025] All percentages are by weight based on the total weight of the composition, unless otherwise indicated. Similarly, all ratios are by weight, unless otherwise indicated. As used herein, "about", "approximately" and "substantially" should be understood to refer to a number within a certain numerical range, for example, within the range of -10% to +10% of the mentioned number, preferably within the range of -5% to +5% of the mentioned number, more preferably within the range of -1% to +1% of the mentioned number, and most preferably within the range of -0.1% to +0.1% of the mentioned number.

[0026] In addition, all numerical ranges herein should be understood to include all integers or fractions (including the endpoint values) within that range. Additionally, these numerical ranges should be understood to provide support for claims involving any number or subset of numbers within that range. For example, the disclosure of 1 to 10 should be understood to support ranges such as 1 to 8, 3 to 7, 1 to 9, 3.6 to 4.6, 3.5 to 9.9, etc.

[0027] As used herein and in the appended claims, unless the context clearly dictates otherwise, the singular form of a word includes the plural. Thus, references to "a", "an" and "the" generally include the plural forms of the corresponding terms. For example, references to "component" or "method" include references to multiple such components or methods. In the context of "X and / or Y", the term "and / or" should be interpreted as "X" or "Y" or "X and Y". Similarly, "at least one of X or Y" should be interpreted as "X" or "Y" or "both X and Y".

[0028] Similarly, the words "comprise / include / contain" are all interpreted inclusively rather than exclusively. Likewise, the terms "comprise / include / contain" and "or" should both be regarded as inclusive, unless the context clearly prohibits this interpretation. However, the embodiments provided in this disclosure may not contain any elements not explicitly disclosed herein. Therefore, the disclosure of an embodiment defined by the term "comprise / include / contain" is also the disclosure of multiple embodiments "consisting essentially of the disclosed components" and "consisting of the disclosed components".

[0029] In the present invention, "preferred", "better", "more preferred", and "preferably" are only used to describe embodiments or examples with better effects, and it should be understood that they do not constitute a limitation to the protection scope of the present invention. In the present invention, "optionally", "optional", and "option" mean that it can be either present or absent, that is, it refers to any one of the two parallel options of "present" or "absent". If "optional" appears multiple times in a technical solution, without special instructions and without contradictions or mutual constraints, each "optional" is independent of each other.

[0030] As used herein, the term "example / embodiment" is only used for illustrative purposes and should not be regarded as exclusive or comprehensive. Any embodiment disclosed herein can be combined with any other embodiment disclosed herein, unless otherwise clearly indicated.

[0031] The explanations of terms are as follows:

[0032] The term "jelly" generally refers to a jelly food processed through processes such as sol preparation, formulation, filling, sterilization, and cooling, with water, sugar, starch sugar, etc. as the main raw materials, supplemented with food additives such as thickeners.

[0033] The term "lipid" refers to esters and their derivatives formed by fatty acids and alcohols in terms of its chemical nature. The fatty acids participating in lipid composition are mostly long-chain carboxylic acids with more than 4 carbon atoms, and the alcohol components participating in lipid composition include glycerol (propyl alcohol), sphingosine, higher alcohols, and sterols, etc. The elemental composition of lipids is mainly carbon, hydrogen, and oxygen, and some contain nitrogen, phosphorus, and sulfur. In this application document, "lipid component" includes simple lipids, compound esters, and derived lipids that are liquid at room temperature, including but not limited to functional lipids.

[0034] The term "functional lipid" refers to a class of lipids with special physiological functions. It refers to a large class of fat-soluble substances that are required for human nutrition and health and have a positive preventive and therapeutic effect on some corresponding nutrient deficiencies and endogenous diseases in the human body, especially modern social civilization diseases such as hypertension, heart disease, cancer, diabetes, etc., such as MCT, CLA, DHA, DAG, MLCT, palmitic acid glycerol ester at the sn-2 position, etc.

[0035] The term "hydrophilic colloid" has the property of forming a viscous dispersion or gel when dispersed in water. It is usually a long-chain polymer. The presence of a large number of hydroxyl groups (-OH) in the polymer significantly increases their affinity for bound water molecules, making them hydrophilic compounds. The dispersion formed by their dispersion in water is between a true solution and a suspension and shows colloidal properties. The term "compound hydrophilic colloid" refers to a mixed colloid prepared by mixing two or more hydrophilic colloids in a certain proportion.

[0036] Regarding the viscosity of "hydrocolloid", and in this application document, all viscosity data are measured by the rotational viscometer method according to the viscosity measurement method of GB / T 10247-2008 under insulation at 60°C.

[0037] The term "microcrystalline cellulose" mainly consists of linear polysaccharide substances bonded by β-1,4-glucoside bonds. It is a freely flowing, extremely fine, short rod-shaped or powdery porous particle obtained by hydrolyzing natural cellulose with dilute acid to the limit degree of polymerization, and is a white, odorless, tasteless crystalline powder. The degree of polymerization of microcrystalline cellulose products in the prior art is about 3000-10000; the degree of polymerization largely determines its molecular weight and viscosity parameter data.

[0038] Regarding the viscosity of microcrystalline cellulose, it is measured by the rotational viscometer method according to the viscosity measurement method of GB / T 10247-2008 under insulation at 60°C. For example, at 60°C under insulation, when 1.2% microcrystalline cellulose is dissolved in water: the viscosity of GP7210 (purchased from Danisco, high viscosity) is 422 cp; the viscosity of GP 3282 (purchased from Danisco, low viscosity) is 66.9 cp; the viscosity of PH102 (purchased from Henan Wanbang Chemical Technology, low viscosity) is 43 cp.

[0039] In the technical solution of the present invention, "microcrystalline cellulose" is compounded with other conventional jelly colloid components as a hydrocolloid component. Therefore, a microcrystalline cellulose product with a higher viscosity (meeting the colloid characteristics) is selected. Specifically, microcrystalline cellulose with a viscosity greater than 400 cp is selected. Preferably, microcrystalline cellulose with a viscosity of 400-1000 cp; more preferably, microcrystalline cellulose with a viscosity of 420-800 cp.

[0040] The term "emulsifier" is a substance that can improve the surface tension between various constituent phases in an emulsion to form a uniform and stable dispersion system or emulsion.

[0041] The term "sweetener" is a food additive that can impart a sweet taste.

[0042] The term "acidulant", also known as pH regulator, is a substance used to maintain or change the acidity or alkalinity of food.

[0043] The term "edible flavor" is an essence with various flavors having natural flavors, which is carefully formulated by using natural and nature-identical flavors and synthetic flavors with reference to the flavors of natural foods.

[0044] The term "edible pigment" is a kind of pigment, that is, a food additive that can be consumed in an appropriate amount by people and can change the original color of food to a certain extent.

[0045] Embodiment

[0046] Lipid jelly

[0047] In one or more specific embodiments of the present invention, there is provided a formulation of a lipid jelly, which comprises a lipid component, a compound hydrophilic colloid, and water; the lipid component accounts for 5%wt - 16.5%wt of the total weight of the lipid jelly, and the lipid component is in a liquid state at room temperature; the weight ratio of the lipid component to the compound hydrophilic colloid is 2.5 - 18.5:1; the compound hydrophilic colloid contains 10%wt - 37%wt of microcrystalline cellulose, the viscosity of the microcrystalline cellulose is greater than 400 cp, and the viscosity of the compound hydrophilic colloid is 600 - 1000 cp.

[0048] In one or more preferred embodiments of the present invention, the lipid component accounts for 5%wt - 16.5%wt of the total weight of the lipid jelly, such as 5%wt, 6%wt, 7%wt, 8%wt, 9%wt, 10%wt, 11%wt, 12%wt, 13%wt, 14%wt, 15%wt, 16%wt.

[0049] In one or more preferred embodiments of the present invention, the weight ratio of the lipid component to the compound hydrophilic colloid is 2.5 - 18.5:1; such as 3:1, 4:1, 5:1, 6:1, 7:1, 8:1, 9:1, 10:1, 11:1, 12:1, 13:1, 14:1, 15:1, 16:1, 17:1, 18:1.

[0050] In one or more preferred embodiments of the present invention, the compound hydrophilic colloid further contains other colloid components, and the other colloid components are selected from any one or more of carrageenan, konjac powder, xanthan gum, guar gum, sodium carboxymethyl cellulose, gellan gum, gum arabic; preferably, the other colloid component is carrageenan; preferably, the other colloid component is a composition of carrageenan, konjac powder, xanthan gum, guar gum, and sodium carboxymethyl cellulose; preferably, the other colloid component is a composition of carrageenan, sodium carboxymethyl cellulose, gellan gum, and gum arabic; preferably, the other colloid component is a composition of carrageenan, xanthan gum, gellan gum, and gum arabic.

[0051] In one or more preferred embodiments of the present invention, the compound hydrophilic colloid accounts for 0.5 - 5.0% of the total weight of the lipid jelly, preferably 0.9 - 2.0%; such as 1%, 1.5%, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%.

[0052] In one or more preferred embodiments of the present invention, the compounded hydrocolloid contains 10%wt to 37%wt of microcrystalline cellulose, such as 10%wt, 15%wt, 20%wt, 21%wt, 22%wt, 23%wt, 24%wt, 25%wt, 26%wt, 27%wt, 28%wt, 29%wt, 30%wt, 35%wt, 37%wt.

[0053] In one or more preferred embodiments of the present invention, the viscosity of the microcrystalline cellulose is greater than 400 cp. In the technical solution of the present invention, "microcrystalline cellulose" is compounded with other conventional jelly colloid components as a hydrocolloid component. Therefore, a microcrystalline cellulose product with a higher viscosity (meeting the colloid characteristics) is selected. Specifically, microcrystalline cellulose with a viscosity greater than 400 cp is selected. Preferably, microcrystalline cellulose with a viscosity of 400 to 1000 cp; more preferably, microcrystalline cellulose with a viscosity of 410 to 800 cp. For example, the viscosity is 420 cp, 440 cp, 460 cp, 480 cp, 500 cp, 520 cp, 540 cp, 560 cp, 580 cp, 600 cp, 620 cp, 640 cp, 660 cp, 680 cp, 700 cp, 720 cp, 740 cp, 760 cp, 780 cp, 800 cp.

[0054] In one or more preferred embodiments of the present invention, the viscosity of the compounded hydrocolloid is 600 to 1000 cp, such as 600 cp, 650 cp, 680 cp, 700 cp, 750 cp, 800 cp, 850 cp, 900 cp, 950 cp, 1000 cp.

[0055] In one or more preferred embodiments of the present invention, the lipid component is liquid at room temperature; any lipid that is liquid at room temperature can be selected. "Room temperature" refers to the general room temperature range in the food industry / food technology field, generally referring to about 10 to 30 degrees Celsius. Preferably, functional lipids that are liquid at room temperature, such as any one or more of DHA oil, DAG algal oil, CLA oil, MLCT, Sn-2 palmitate, or MCT.

[0056] In one or more preferred embodiments of the present invention, the weight ratio of the compounded hydrocolloid to the water is 1:27 to 76; for example, 1:27, 1:35, 1:40, 1:45, 1:50, 1:55, 1:60, 1:65, 1:70, 1:76.

[0057] In one or more preferred embodiments of the present invention, the weight of the water accounts for 40%wt to 80%wt of the total weight of the lipid jelly, more preferably 45%wt to 75%wt, and even more preferably 50%wt to 70%wt; for example, 40%wt, 45%wt, 50%wt, 55%wt, 60%wt, 65%wt, 70%wt, 75%wt, 80%wt.

[0058] In one or more preferred embodiments of the present invention, the formulation of the lipid jelly does not contain an emulsifier.

[0059] In one or more preferred embodiments of the present invention, the lipid jelly is not subjected to homogenization treatment during the preparation process.

[0060] In one or more preferred embodiments of the present invention, the light transmittance of the lipid jelly at a wavelength of 680 nm is above 0.4%. Preferably, the light transmittance of the lipid jelly at a wavelength of 680 nm is 0.5% to 1.2%, for example, the light transmittance is 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%.

[0061] In one or more preferred embodiments of the present invention, the formulation of the lipid jelly further contains 1 to 40 wt% of a sweetener; preferably 5 to 35 wt%, or 10 to 32 wt%, or 15 to 30 wt%, or 20 to 25 wt%

[0062] In one or more preferred embodiments of the present invention, the sweetener is selected from any one or more of xylitol, maltitol, erythritol, polydextrose or maltodextrin.

[0063] In one or more preferred embodiments of the present invention, the formulation of the lipid jelly further contains 0.1 to 5 wt% of an acidity regulator; preferably 0.3 to 2 wt% or 0.6 - 1 wt%.

[0064] In one or more preferred embodiments of the present invention, the acidity regulator is selected from any one or more of citric acid, sodium citrate, lactic acid, tartaric acid, malic acid or potassium citrate.

[0065] In one or more preferred embodiments of the present invention, the formulation of the lipid jelly further contains 0 to 1 wt% of a food flavor.

[0066] In one or more preferred embodiments of the present invention, the formulation of the lipid jelly further contains 0 to 0.5 wt% of a food coloring.

[0067] In one or more preferred embodiments of the present invention, the food coloring is selected from any one or more of amaranth, brilliant blue, carmine, sunset yellow, erythrosine, lemon yellow, new red or indigo.

[0068] Preparation method of lipid jelly

[0069] In one or more specific embodiments of the present invention, the lipid component, the compounded hydrocolloid, and optionally the sweetener, acidulant, edible flavor or edible pigment are dispersed in the water, and stirred evenly at 80-90 °C and a stirring speed of 100-200 rpm to obtain a dispersion, and finally the lipid jelly is obtained by cooling and shaping.

[0070] In one or more preferred embodiments of the present invention, during the production process, the obtained dispersion is kept warm at 80-90 °C for 1-4 h, preferably about 1 h; preferably, after heat filling and pasteurization of the dispersion after heat preservation, it is cooled in a cold water bath for more than 2 h to obtain a lipid jelly product.

[0071] Example

[0072] The following examples further illustrate the present invention, but the content of the present invention is not limited by the following content. The embodiments in the specification of the present invention are only used to illustrate the present invention, and they do not limit the protection scope of the present invention. The protection scope of the present invention is only defined by the claims, and any omission, substitution or modification made by those skilled in the art on the basis of the disclosed embodiments of the present invention will fall within the protection scope of the present invention.

[0073] Conventional instrument and equipment in the art are used in the following examples. For the experimental methods without specific conditions indicated in the following examples, they are usually carried out under conventional conditions or according to the conditions recommended by the manufacturer. Various raw materials are used in the following examples, and unless otherwise stated, commercially available products are used. In the specification of the present invention and the following examples, unless otherwise specified, "%" represents weight percentage and "parts" represents weight parts.

[0074] Source of raw materials

[0075] DHA algal oil: Jiabiyou Biotechnology (Wuhan) Co., Ltd.

[0076] CLA: Kerry Special Oils (Shanghai) Co., Ltd.

[0077] MCT: Kerry Special Oils (Shanghai) Co., Ltd.

[0078] DAG: Kerry Special Oils (Shanghai) Co., Ltd.

[0079] Common oil (soybean oil): Shanghai Kerry Grain and Oil Industry Co., Ltd.

[0080] Maltodextrin: Henan Wanbang Chemical Technology Co., Ltd.

[0081] Compounded hydrocolloid: Danisco;

[0082] Microcrystalline cellulose: GP7210, Danisco; GP 3282, Danisco; PH102, Henan Wanbang Chemical Technology Co., Ltd.;

[0083] Sodium carboxymethyl cellulose: Henan Wanbang Chemical Technology Co., Ltd.

[0084] Phospholipid: Kerry Special Oils (Shanghai) Co., Ltd.

[0085] Xylitol: Zhejiang Huakang Trading Co., Ltd.

[0086] Maltitol: Shandong Futian Pharmaceutical Co., Ltd.

[0087] Erythritol: Zhucheng Dongxiao Biotechnology Co., Ltd.

[0088] Polydextrose: DuPont

[0089] Anhydrous citric acid: Weifang Yingxuan Industry Co., Ltd.

[0090] Sodium citrate: Henan Wanbang Chemical Technology Co., Ltd.

[0091] Gellan gum: type 102, DSM

[0092] Carrageenan: DuPont

[0093] Xanthan gum: DuPont

[0094] Gum arabic: DuPont

[0095] Food flavor: IFF

[0096] Brilliant blue: Shanghai Dyestuff Research Institute Co., Ltd.

[0097] Amaranth: Shanghai Dyestuff Research Institute Co., Ltd.

[0098] The formulations of the examples and comparative examples are shown in Table 1 and Table 2.

[0099] Table 1 Formulations of Examples 1 - 8

[0100]

[0101]

[0102] Table 2 Formulations of Comparative Examples 1 - 8

[0103]

[0104]

[0105] Table 3 Formulations of Comparative Examples 9 - 16

[0106]

[0107]

[0108] Detection method

[0109] Determination of stability: During the heat preservation at 80 °C, observe whether there is oil separation. After forming, observe whether the color and texture of the jelly are uniform, whether there is stratification, and whether there is oil separation on the surface. If there is separation, determine the oil content in the upper layer according to the second method of GB5009.5-2016. Let it stand at room temperature for 48 h, and determine the amount of water separated out.

[0110] Transparency evaluation: Observe the transparency of the jelly, whether it turns white (turning white is relative to transparency), and whether there is a color difference between the separated liquid and the main body of the jelly. Use a standard colorimetric cell with a 1 cm optical path length and an ultraviolet-visible spectrophotometer to measure the transmittance of the jelly at a wavelength of 680 nm.

[0111] Note: In the examples, due to the addition of oil, it has a light yellow color, so the jelly has a slightly yellow color. Because the "turning white" index is relative to transparency, even if the jelly product with slightly yellow-colored oil is added, it is still transparent and does not turn white, and the influence on color adjustment is also small.

[0112] Dissolved oxygen determination: Use a dissolved oxygen meter to detect the dissolved oxygen in the jelly system at each stage, and record the dissolved oxygen at each stage.

[0113] Sensory evaluation: Evaluate the appearance and taste of the jelly. This includes the uniformity and transparency of the appearance, the smoothness, elasticity, greasiness, and whether there is any strange smell when extruded from the package.

[0114] Preparation methods of Examples, Comparative Examples 1, 3, 4, 6, 8, 9, 11, 13 and 14

[0115] Step (1) Preparation of lipid dispersion

[0116] First, disperse lipids, gelling agents, flavor substances and others in water. After stirring at 90 °C for 30 min, a lipid dispersion is obtained.

[0117] Step (2) Preparation of lipid jelly

[0118] Keep the above dispersion at 80 °C for 3 h to simulate the production process, fill it hot, pasteurize it, and then cool it in an ice-water bath for more than 2 h to obtain the lipid jelly.

[0119] Preparation methods of Comparative Examples 2, 5, 7, 10, 12

[0120] Step (1) Preparation of lipid dispersion

[0121] First, disperse lipids, gelling agents, flavor substances and others in water. After stirring at 90 °C for 30 min, perform high-pressure homogenization once (homogenization pressure > 400 bar) to obtain a lipid dispersion.

[0122] Step (2) Preparation of lipid jelly

[0123] Keep the above dispersion at 90 °C for 2 h to simulate the production process, and then cool it at room temperature for more than 2 h to obtain the lipid jelly.

[0124] Preparation methods of Comparative Examples 15 and 16

[0125] Step (1) Preparation of lipid dispersion

[0126] First, disperse lipids, emulsifiers, gelling agents, flavor substances and others in water. After stirring at 90 °C for 30 min, a lipid dispersion is obtained.

[0127] Step (2) Preparation of lipid jelly

[0128] Keep the above dispersion at 90 °C for 2 h to simulate the production process, and then cool it at room temperature for more than 2 h to obtain the lipid jelly.

[0129] The stability and transparency data of the jellies prepared in the examples and comparative examples are shown in Table 4.

[0130] Table 4 Product stability and transparency

[0131]

[0132]

[0133]

[0134] From the results in Table 4, it can be obtained that:

[0135] 1) The products prepared in Examples 1-9 maintained good stability during the heat preservation process (the heat preservation process before the cooling and shaping step), without obvious floating oil, and had a low water separation amount during the cooling and shaping process; the obtained jelly products had good transparency (slightly transparent), high light transmittance (the light transmittance at a wavelength of 680 nm was above 0.4%); more importantly, the products did not turn white and had little impact on color matching (the main body of the jelly and the separated liquid had basically no color difference), which could meet the diverse requirements for the appearance color of the products.

[0136] 2) When comparing the products obtained in Comparative Examples 2, 5, 7, 10, and 12, the dispersion system has good stability (no obvious floating oil and low water separation), but the appearance of the jelly is opaque and there is a "whitening" phenomenon. Specifically, based on the basic theories / common sense in the art, in order to obtain a more stable dispersion system, the inventor tried to perform high-pressure homogenization treatment on Comparative Examples 2, 5, 7, 10, and 12. It was found that the operation of high-pressure homogenization would cause the appearance of the jelly to be opaque and produce a "whitening" phenomenon, affecting color matching. Through analysis and speculation, it may be because the lipid component content in the product formula (Comparative Examples 2, 5, 7, 10, and 12) is relatively high. Although high-pressure homogenization treatment can improve the stability of the dispersion system, it will also bring the "whitening" problem at the same time.

[0137] Similarly, from the results of Comparative Examples 15 and 16, for jelly products containing a relatively high content of lipid components, after adding the emulsifier phospholipid, although it can significantly improve the stability of the dispersion (high-content lipid) system, the emulsification of the oil will cause the appearance of the jelly to be opaque and whitened, with an error in color matching.

[0138] 3) From the results of Comparative Example 1, as the content of the lipid component increases, the light transmittance of the jelly decreases slightly, but it has a great impact on the stability of the dispersion system. Obvious floating oil occurs during the heat preservation process of the dispersion, and the system stability is poor.

[0139] 4) In the formulations of Comparative Examples 3, 4, 6, 8, 9, 11, 13, and 14, the content of the lipid component is the same as that in Example 8, and the only difference is the addition of hydrocolloids. From the comparison of the results, Comparative Examples 3, 4, 6, 8, 9, 11, 13, and 14 all have unstable systems (floating oil or slight floating oil), and most of them also have a high water separation. Specifically, in Comparative Example 3, sodium carboxymethylcellulose is used to replace microcrystalline cellulose (high viscosity, viscosity 422 cp); the compound hydrocolloids used in Comparative Examples 4 and 6 contain 28% of low-viscosity microcrystalline cellulose (viscosity 66.9 cp, 43 cp); Comparative Example 8 uses a conventional hydrocolloid combination; Comparative Examples 9 and 11 use a combination of low-viscosity microcrystalline cellulose and conventional hydrocolloids; the compound hydrocolloid used in Comparative Example 13 contains 8% of high-viscosity microcrystalline cellulose, and the compound hydrocolloid used in Comparative Example 14 contains 40% of high-viscosity microcrystalline cellulose. It can be seen that for jelly products containing a relatively high content of lipid components, adding a compound hydrocolloid with a specific amount and specific viscosity (and containing an appropriate amount of high-viscosity microcrystalline cellulose) can effectively stabilize the dispersion system, entrap the oil (no obvious floating oil), reduce water separation, and at the same time have good transparency, will not produce the "whitening" problem, and has little impact on color matching.

[0140] Table 5 Dissolved Oxygen in the Product

[0141]

[0142]

[0143]

[0144] As can be seen from the results in Table 5, for Examples 1-9, whether it is the state of the thermal mixing of the dispersion liquid or after the product is temporarily stored for a period of time, the dissolved oxygen content of the product remains at a low level.

[0145] Adding emulsifiers (Comparative Examples 15 and 16) or high-pressure homogenization operations (Comparative Examples 5, 7, 10, and 12) will significantly increase the dissolved oxygen content in the jelly system, which will not only make the system more opaque, but also bring the risk of oxidation to the oil in the jelly.

[0146] Table 6 Appearance and Taste of the Product

[0147]

[0148]

[0149] From the results in Table 6, it can be obtained that by using the preparation method of the present invention, an elastic jelly with a fresh, smooth and odorless taste can be obtained. When the lipid component content is too high, a greasy feeling will be produced; the addition of an emulsifier can enhance the emulsification effect, but it will also cause greasiness and odor in the system; the types and amounts of hydrocolloids added directly determine the elasticity and smoothness of the jelly. Examples 1-9 have basically no or weak greasy feeling, and the product will have a weak oily smell according to the flavor carried by the oil itself. The jelly products with added MCT in Examples 4 and 8 still have a fresh feeling when adding a relatively high content; adding different compound hydrocolloids will make the jelly products harder or softer in taste.

[0150] Table 7 Sensory Evaluation of Jelly

[0151]

[0152] The total score results of each example and comparative example are shown in Table 7. The results show that the total scores of the jellies in all examples exceed 7.5 points, indicating that the jelly products obtained by the present invention are well received overall. Among the comparative examples, the total scores of all products are lower than 6 points, indicating that they are not liked by the subjects.

[0153] It should be understood that although this specification is described according to the embodiments, not each embodiment only contains an independent technical solution. This narrative way of the specification is only for clarity. Those skilled in the art should regard the specification as a whole, and the technical solutions in each embodiment can also be appropriately combined to form other embodiments that can be understood by those skilled in the art.

[0154] The series of detailed descriptions listed above are only specific descriptions of the feasible embodiments of the present invention, and they are not intended to limit the protection scope of the present invention. Any equivalent embodiments or changes made without departing from the technical spirit of the present invention should be included within the protection scope of the present invention.

Claims

1. A lipid jelly, characterized in that: The formula of the lipid jelly comprises a lipid component, a compound hydrophilic colloid and water; The lipid component accounts for 5%wt - 16.5%wt of the total weight of the lipid jelly, and the lipid component is liquid at room temperature; The weight ratio of the lipid component to the compound hydrophilic colloid is 2.5 - 18.5:1; The compound hydrophilic colloid contains 10%wt - 37%wt of microcrystalline cellulose, the viscosity of the microcrystalline cellulose is greater than 400 cp, and the viscosity of the compound hydrophilic colloid is 600 - 1000 cp.

2. The lipid jelly according to claim 1, characterized in that: The compound hydrophilic colloid further contains other colloid components, and the other colloid components are selected from any one or more of carrageenan, konjac powder, xanthan gum, guar gum, sodium carboxymethyl cellulose, gellan gum, gum arabic; Preferably, the compound hydrophilic colloid accounts for 0.5 - 5.0% of the total weight of the lipid jelly, preferably 0.9 - 2.0%; Preferably, the other colloid component is carrageenan; preferably, the other colloid component is a composition of carrageenan, konjac powder, xanthan gum, guar gum and sodium carboxymethyl cellulose; preferably, the other colloid component is a composition of carrageenan, sodium carboxymethyl cellulose, gellan gum and gum arabic; preferably, the other colloid component is a composition of carrageenan, xanthan gum, gellan gum and gum arabic.

3. The lipid jelly according to claim 1 or 2, characterized in that: The lipid component includes functional lipids. Preferably, the functional lipids are selected from any one or more of DHA oil, DAG algal oil, CLA oil, MLCT, Sn-2 palmitate or MCT.

4. The lipid jelly according to any one of claims 1 to 3, characterized in that: The weight ratio of the compound hydrophilic colloid to the water is 1:27 - 76; Preferably, the weight of the water accounts for 40%wt - 80%wt of the total weight of the lipid jelly, more preferably 45%wt - 75%wt, and more preferably 50%wt - 70%wt.

5. The lipid jelly according to any one of claims 1 to 4, characterized in that: The formula of the lipid jelly further contains 1 - 40wt% of a sweetener; preferably 5 - 35wt%, or 10 - 32wt%, or 15 - 30wt%, or 20 - 25wt%; the sweetener is selected from any one or more of xylitol, maltitol, erythritol, polydextrose or maltodextrin.

6. The lipid jelly according to any one of claims 1 to 5, characterized in that: The formula of the lipid jelly further contains 0.1 - 5wt% of an acidity regulator; preferably 0.3 - 2wt% or 0.6 - 1wt%; the acidity regulator is selected from any one or more of citric acid, sodium citrate, lactic acid, tartaric acid, malic acid or potassium citrate.

7. The lipid jelly according to any one of claims 1 to 6, characterized in that: The formula of the lipid jelly further contains 0 - 1wt% of a food flavor.

8. The lipid jelly according to any one of claims 1 to 7, characterized in that: The formula of the lipid jelly further contains 0 to 0.5 wt% of edible pigment; preferably, the edible pigment is selected from any one or more of amaranth, brilliant blue, carmine, sunset yellow, erythrosine, lemon yellow, new red or indigo.

9. The lipid jelly according to any one of claims 1 to 8, characterized in that, The lipid jelly satisfies one or more of the following characteristics: (1) The formula of the lipid jelly does not contain emulsifier; (2) The lipid jelly is not subjected to homogenization treatment during the preparation process; (3) The light transmittance of the lipid jelly at a wavelength of 680 nm is above 0.4%.

10. The preparation method of the lipid jelly according to any one of claims 1 to 9, characterized in that: Disperse the lipid component, the compound hydrophilic colloid and optionally the sweetener, acidulant, edible essence or edible pigment in the water, and stir evenly at 80 to 90 °C and a stirring speed of 100 to 200 rpm to obtain a dispersion liquid, and finally obtain the lipid jelly through cooling and shaping.

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