Tremella aurantialba and blueberry anthocyanin synergistic antioxidant jelly and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses tremella aurantialba and blueberry anthocyanin synergistic antioxidant jelly and a preparation method thereof.The jelly is prepared from, by weight, tremella aurantialba polysaccharide, blueberry anthocyanin extract, a sweetening agent, a pH regulator and water. The beverage is prepared from the following raw material components: 2.0 to 5.0 percent of tremella aurantialba polysaccharide, 0.1 to 0.5 percent of blueberry anthocyanin extract, 5.0 to 10.0 percent of sweetening agent, 0.05 to 0.2 percent of pH (Potential of Hydrogen) regulator and the balance of water. Hydroxyl of tremella aurantialba polysaccharide can remove part of free radicals, meanwhile, the macromolecular structure of the tremella aurantialba polysaccharide can serve as a carrier to wrap anthocyanin molecules and promote dispersion and absorption of anthocyanin, blueberry anthocyanin efficiently removes the free radicals through electron transfer of phenolic hydroxyl, and under the synergistic effect of the tremella aurantialba polysaccharide and the blueberry anthocyanin, the DPPH free radical scavenging rate of the jelly is larger than 90%. Compared with single tremella aurantialba polysaccharide jelly, the removal rate is increased by 50-60%, and compared with single blueberry anthocyanin jelly, the removal rate is increased by more than three%, and the antioxidant function is remarkably enhanced.

Description

TECHNICAL FIELD

[0001] The present application is a kind of golden ear blueberry anthocyanin synergistic antioxidant jelly and its preparation method, relating to the technical field of food processing, especially to a kind of natural jelly with golden ear polysaccharide and blueberry anthocyanin as core functional components, which utilizes the synergistic effect of the two to improve the antioxidant activity and its preparation process. BACKGROUND

[0002] Golden ear (Tremella aurantialba) is a rare medicinal and edible fungus in China, and its main active component is golden ear polysaccharide. The polysaccharide molecule is rich in polar groups such as hydroxyl and carboxyl groups, which not only has good water solubility and gelation, but also has physiological functions such as immune regulation, antioxidant and blood glucose lowering. At the same time, golden ear polysaccharide also contains a variety of amino acids, minerals and vitamins, and has rich nutritional value. Blueberry (Vaccinium spp.) is recognized as the "king of anthocyanins", and the anthocyanins (mainly cyanidin-3-glucoside, delphinidin-3-glucoside, etc.) contained in it have strong free radical scavenging ability, which can effectively delay aging, protect the retina and improve cardiovascular function, and is an important source of natural antioxidants. At present, there are some jelly products containing golden ear or blueberry components on the market, but such products are mostly limited to the addition of single component, and the synergistic effect of golden ear polysaccharide and blueberry anthocyanin is not fully utilized, and the single function is prominent.

[0003] The existing technology still has the following problems:

[0004] 1. The existing golden ear jelly mostly uses the method of directly beating pulp or adding coarse powder of golden ear fruiting body. However, the polysaccharide content in natural golden ear fruiting body is low, and if the gel effect is realized only by relying on the polysaccharide of the fruiting body itself, a large amount of fruiting body raw material needs to be added, which not only leads to a significant increase in product cost, but also makes the jelly taste rough due to the residual fibers of the fruiting body.

[0005] 2. Blueberry anthocyanin belongs to phenolic compounds, and the benzopyran ring in its molecular structure is easily affected by temperature, light, oxygen and pH, etc. and is prone to degradation. In the existing products, blueberry anthocyanin mostly exists in free state, and does not form a protection or synergistic system with other components. Its antioxidant activity is limited by the concentration of single component, and cannot achieve the best effect, and is prone to functional failure due to degradation. SUMMARY

[0006] The purpose of the present application is to provide a kind of golden ear blueberry anthocyanin synergistic antioxidant jelly and its preparation method to solve the problems raised in the background art.

[0007] To solve the above technical problems, the present application is realized by the following technical scheme:

[0008] In a first aspect, the present application is a kind of gold ear blueberry anthocyanin synergistic antioxidant jelly, which is composed of gold ear polysaccharide, blueberry anthocyanin extract, sweetener, pH regulator and water, and the weight percentage of each component is as follows:

[0009] Gold ear polysaccharide

[0010] Blueberry anthocyanin extract

[0011] Sweetener

[0012] pH regulator

[0013] The balance is water.

[0014] 2.0-5.0%;

[0015] 0.1-0.5%;

[0016] 5.0-10.0%;

[0017] 0.05-0.2%;

[0018] The gold ear polysaccharide is obtained by extraction and purification of gold ear fruiting body, and the polysaccharide purity is 30.0-50.0%; the blueberry anthocyanin extract is obtained by extraction and purification of fresh blueberry or blueberry pomace, and the anthocyanin content is ≥25.0%.

[0019] Further, the gel strength of the jelly is ≥200g (measured by texture analyzer TA-XT2i, P / 0.5 probe, test speed 1mm / s, compression distance 5mm);

[0020] The blueberry anthocyanin retention rate is ≥85.0% (measured by high performance liquid chromatography);

[0021] The DPPH free radical scavenging rate is ≥90.0% (measured according to GB / T31740.2-2015 method).

[0022] In a second aspect, the present application also provides a preparation method of the gold ear blueberry anthocyanin synergistic antioxidant jelly according to the first aspect, which comprises the following steps:

[0023] S1. Gold ear polysaccharide solution preparation: mix gold ear polysaccharide and water in proportion, dissolve by heating and stir uniformly to prepare gold ear polysaccharide solution;

[0024] S2. Blueberry anthocyanin dispersion preparation: mix blueberry anthocyanin extract and water in proportion, disperse by gentle heating and stirring to prepare blueberry anthocyanin dispersion;

[0025] S3. Mixing and preparation: the gold ear polysaccharide solution obtained in step S1 is mixed with the blueberry anthocyanin dispersion obtained in step S2, a sweetener and a pH adjuster are added, stirring until completely dissolved and adjusting the pH of the system to the preset range to obtain a jelly mixture;

[0026] S4. Degassing and sterilization: the jelly mixture obtained in step S3 is subjected to vacuum degassing treatment, and then sterilized by mild sterilization method;

[0027] S5. Filling and cooling shaping: the jelly mixture after sterilization in step S4 is filled into a container while hot, and shaped after cooling treatment to obtain the gold ear blueberry anthocyanin synergistic antioxidant jelly.

[0028] Further, the temperature of the heating dissolution in step S1 is 60-70℃, the stirring speed is 100-150r / min, and the stirring time is 30-40min, wherein,

[0029] The mass concentration of the gold ear polysaccharide solution is consistent with the weight percentage of the gold ear polysaccharide in claim 1.

[0030] Further, the temperature of the mild heating in step S2 is 40-50℃, the stirring speed is 80-120r / min, and the stirring time is 20-30min, wherein,

[0031] The mass concentration of the blueberry anthocyanin dispersion is consistent with the weight percentage of the blueberry anthocyanin extract in claim 1.

[0032] Further, the sweetener in step S3 is selected from at least one of erythritol, stevioside, and fructooligosaccharide;

[0033] When the sweetener is a composite sweetener, the weight ratio of erythritol to stevioside is 40-50:1, or the weight ratio of erythritol to fructooligosaccharide is 1-2:1;

[0034] The preset pH range is 3.5-4.5.

[0035] Further, the pH adjuster in step S3 is selected from at least one of citric acid, sodium citrate, and malic acid;

[0036] When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:1.

[0037] When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:1.

[0038] Further, the vacuum degassing in step S4 is carried out under the conditions of a vacuum degree of 0.06-0.08 MPa, a temperature of 40-50 DEG C and a degassing time of 10-15 min.

[0039] The mild sterilization is carried out by pasteurization under the conditions of a temperature of 65-75 DEG C and a holding time of 15-20 min.

[0040] Further, the temperature for the hot filling in step S5 is 60-65 DEG C, and the temperature for the cooling treatment is 4-10 DEG C, and the cooling time is 1.0-2.0 h.

[0041] The present application has the following advantages:

[0042] (1) The present application uses the extracted and purified gold ear polysaccharide with a purity of 30.0-50.0%, and the polysaccharide utilization rate is increased by 1.5-3 times compared with the natural fruiting body. The polysaccharide itself can form a stable three-dimensional network gel structure without adding carrageenan, gelatin and other exogenous colloids. The use of the gold ear fruiting body is reduced, and the safety controversy of the exogenous colloids is avoided. Meanwhile, the purified gold ear polysaccharide has no fiber residue, so that the jelly texture is more delicate and the taste is smoother.

[0043] (2) The gold ear polysaccharide and blueberry anthocyanin in the present application have a clear antioxidant synergistic effect. The hydroxyl group of the gold ear polysaccharide can scavenge part of the free radicals, and its macromolecular structure can wrap the anthocyanin molecules to promote the dispersion and absorption of the anthocyanin. The blueberry anthocyanin can efficiently scavenge free radicals through the electron transfer of the phenolic hydroxyl group. Under the synergistic effect of the two, the DPPH free radical scavenging rate of the jelly is more than ninety percent, which is increased by five to six percent compared with the single gold ear polysaccharide jelly and more than three percent compared with the single blueberry anthocyanin jelly, and the antioxidant function is significantly enhanced.

[0044] (3) The present application adjusts the pH to 3.5-4.5 by using a citric acid-sodium citrate buffer system. At this pH, the anthocyanin exists in the form of stable flavone cations, and the three-dimensional network structure of the gold ear polysaccharide can wrap the anthocyanin to form a physical protective layer, reducing the contact of light, oxygen and anthocyanin, and effectively prolonging the functional shelf life of the product.

[0045] (4) The gold ear polysaccharide gel has the characteristics of soft Q and is combined with the natural fruit aroma of blueberry anthocyanin, avoiding the blandness of single gold ear jelly or the astringency of single blueberry jelly. The erythritol stevioside composite sweetener has moderate sweetness and no high-calorie problem of sucrose, and is suitable for people of all ages.

[0046] (5) The gold ear polysaccharide and blueberry anthocyanin in the present application are both from natural medicine and food homologous raw materials, without artificial synthetic pigment, preservative, sweetener addition; meanwhile, the gold ear polysaccharide also contains essential amino acids such as glutamic acid and aspartic acid, and the blueberry anthocyanin is rich in vitamin C and vitamin E, so that the product has both functionality and nutrition, and meets the diversified needs of consumers for healthy food.

[0047] Of course, implementing any product of the present application does not necessarily require achieving all the advantages described above at the same time. DETAILED DESCRIPTION

[0048] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments of the present application. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0049] The present application is a kind of gold ear blueberry anthocyanin synergistic antioxidant jelly and its preparation method

[0050] In the first aspect, the present application is a kind of gold ear blueberry anthocyanin synergistic antioxidant jelly, which is composed of gold ear polysaccharide, blueberry anthocyanin extract, sweetener, pH regulator and water as raw materials, and the components of each raw material are as follows in percentage by weight:

[0051] Gold ear polysaccharide

[0052] Blueberry anthocyanin extract

[0053] Sweetener

[0054] pH regulator

[0055] The balance is water.

[0056] 2.0-5.0%;

[0057] 0.1-0.5%;

[0058] 5.0-10.0%;

[0059] 0.05-0.2%;

[0060] The gold ear polysaccharide is obtained by extraction and purification of gold ear fruiting body, and the polysaccharide purity is 30.0-50.0%; the blueberry anthocyanin extract is obtained by extraction and purification of blueberry fresh fruit or pomace, and the anthocyanin content is ≥25.0%.

[0061] The gel strength of the jelly is ≥200g (measured by texture analyzer TA-XT2i, P / 0.5 probe, test speed 1mm / s, compression distance 5mm);

[0062] Blueberry anthocyanin retention rate ≥ 85.0% (determined by high performance liquid chromatography);

[0063] DPPH free radical scavenging rate ≥ 90.0% (determined according to GB / T31740.2-2015 method).

[0064] In a second aspect, the application also provides a preparation method of the gold ear blueberry anthocyanin synergistic antioxidant jelly according to the first aspect, comprising the following steps:

[0065] S1. Gold ear polysaccharide solution preparation: mix gold ear polysaccharide and water in proportion, dissolve by heating, and stir uniformly to prepare a gold ear polysaccharide solution. The heating dissolution temperature is 60-70°C, the stirring speed is 100-150 r / min, and the stirring time is 30-40 min. In this process,

[0066] The mass concentration of the gold ear polysaccharide solution is consistent with the weight percentage of the gold ear polysaccharide in claim 1.

[0067] S2. Blueberry anthocyanin dispersion liquid preparation: mix blueberry anthocyanin extract and water in proportion, and prepare a blueberry anthocyanin dispersion liquid by gentle heating and stirring dispersion. The gentle heating temperature is 40-50°C, the stirring speed is 80-120 r / min, and the stirring time is 20-30 min. In this process,

[0068] The mass concentration of the blueberry anthocyanin dispersion liquid is consistent with the weight percentage of the blueberry anthocyanin extract in claim 1.

[0069] S3. Mixing and blending: mix the gold ear polysaccharide solution obtained in step S1 and the blueberry anthocyanin dispersion liquid obtained in step S2, add a sweetener and a pH adjuster, stir until completely dissolved, and adjust the pH of the system to a preset range to prepare a jelly mixing liquid. The sweetener is selected from at least one of erythritol, stevioside, and fructooligosaccharide.

[0070] When the sweetener is a composite sweetener, the weight ratio of erythritol to stevioside is 40-50:1, or the weight ratio of erythritol to fructooligosaccharide is 1-2:1.

[0071] The preset pH range is 3.5-4.5, and the pH adjuster is selected from at least one of citric acid, sodium citrate, and malic acid.

[0072] When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:1. The pH adjuster is selected from at least one of citric acid, sodium citrate, and malic acid. When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:1.

[0073] S4. Degassing and sterilization: the jelly mixture obtained in step S3 is subjected to vacuum degassing treatment, and then subjected to sterilization by mild sterilization, the vacuum degassing conditions are: vacuum degree 0.06-0.08 MPa, temperature 40-50 DEG C, degassing time 10-15 min;

[0074] The mild sterilization is pasteurization, and the sterilization conditions are 65-75 DEG C, and the holding time is 15-20 min.

[0075] S5. Filling and cooling forming: the jelly mixture after sterilization in step S4 is filled into a container while hot, and is shaped after cooling treatment, to obtain the gold ear blueberry anthocyanin synergistic antioxidant jelly, the filling temperature while hot is 60-65 DEG C, and the cooling treatment temperature is 4-10 DEG C, and the cooling time is 1.0-2.0 h.

[0076] According to the above embodiment, the present application further provides the following examples for further detailed description:

[0077] Example 1

[0078] The present embodiment provides a gold ear blueberry anthocyanin synergistic antioxidant jelly with high gold ear polysaccharide content, and the specific formula and preparation process are as follows:

[0079] Raw material formula (per 100 kg)

[0080] 4.0 kg of gold ear polysaccharide (purity 45.0%), 1.0 kg of blueberry anthocyanin extract (anthocyanin content 28.0%) (equivalent to 0.28 kg of pure anthocyanin), 8.0 kg of erythritol, 0.15 kg of stevioside, 0.12 kg of citric acid, 0.07 kg of sodium citrate, and 86.66 kg of purified water.

[0081] Preparation steps

[0082] Gold ear polysaccharide solution preparation: 4.0 kg of gold ear polysaccharide is added to 82.66 kg of purified water at 65 DEG C, and stirred at 130 r / min for 38 min to obtain a gold ear polysaccharide solution with a concentration of 4.0%;

[0083] Blueberry anthocyanin dispersion preparation: 1.0 kg of blueberry anthocyanin extract is added to 4.0 kg of purified water at 48 DEG C, and stirred at 110 r / min for 28 min to obtain a dispersion with a pure anthocyanin concentration of 0.28%;

[0084] Mixing and blending: the above two solutions are mixed, 8.0 kg of erythritol and 0.15 kg of stevioside are added, and stirred for 20 min; 0.12 kg of citric acid and 0.07 kg of sodium citrate are added, the pH is adjusted to 3.8, purified water is added to 100 kg, and stirred for 6 min;

[0085] Degassing and sterilization: vacuum 0.075 MPa, temperature 48℃, degassing 14 min; 72℃, pasteurization 16 min;

[0086] Filling and cooling: 64℃, filling, 10℃, cooling 1.2 h, sealing after shaping.

[0087] Product performance

[0088] Sensory: purple red, good gloss, Q texture, blueberry fruit aroma, sweet and sour taste;

[0089] Physicochemical: moisture 82.5%, pH 3.8, gold ear polysaccharide content 3.8%, anthocyanin content 0.27%;

[0090] Function: gel strength 240 g, DPPH free radical scavenging rate 93.0%, anthocyanin retention rate 86.0%;

[0091] Microorganism: total number of colonies 35 CFU / g, E. coli not detected.

[0092] Example 2

[0093] The embodiment provides a low-sugar type gold ear blueberry anthocyanin synergistic antioxidant jelly suitable for diabetic patients to eat, and the specific formula and preparation process are as follows:

[0094] Raw material formula (100 kg)

[0095] Gold ear polysaccharide (purity 35.0%) 2.5 kg, blueberry anthocyanin extract (anthocyanin content 32.0%) 1.25 kg (equivalent to pure anthocyanin 0.4 kg), erythritol 5.0 kg, fructooligosaccharide 2.0 kg, malic acid 0.05 kg, sodium citrate 0.03 kg, purified water 89.17 kg.

[0096] Preparation steps

[0097] Gold ear polysaccharide solution preparation: 2.5 kg of gold ear polysaccharide is added to 60℃ purified water 87.17 kg, stirred at 110 r / min for 32 min to prepare a gold ear polysaccharide solution with a concentration of 2.5%;

[0098] Blueberry anthocyanin dispersion preparation: 1.25 kg of blueberry anthocyanin extract is added to 42℃ purified water 2.0 kg, stirred at 90 r / min for 22 min to prepare a dispersion with a pure anthocyanin concentration of 0.4%;

[0099] Mixing and blending: mix the two solutions, add 5.0 kg of erythritol and 2.0 kg of fructooligosaccharide, stir for 16 min; add 0.05 kg of malic acid and 0.03 kg of sodium citrate, adjust the pH to 4.2, supplement purified water to 100 kg, and stir for 4 min;

[0100] Degassing and sterilization: degassing at 0.065 MPa and 42℃ for 11 min, and pasteurization at 68℃ for 19 min;

[0101] Filling and cooling: filling at 60℃, cooling at 6℃ for 1.8 h, and sealing after shaping.

[0102] Product performance

[0103] Sensory: light purple red, soft texture, mild sour and sweet, and slight sweetness of fructo-oligosaccharide;

[0104] Physicochemical: moisture 84.0%, pH 4.2, gold ear polysaccharide content 2.4%, anthocyanin content 0.39%, and total sugar content (erythritol + fructo-oligosaccharide) 7.0% (low GI value, GI≤30);

[0105] Function: gel strength 205 g, DPPH free radical scavenging rate 91.0%, and anthocyanin retention rate 89.0%;

[0106] Microorganism: total bacterial count 42 CFU / g, and no E. coli detected.

[0107] The preferred embodiments disclosed above are only used to help explain the present application. The preferred embodiments do not describe all the details, and the present application is not limited to the specific embodiments described. Obviously, many modifications and changes can be made according to the content of the present application. The present application selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present application, so that those skilled in the art can well understand and utilize the present application. The present application is limited only by the claims and their full scope and equivalents.

Claims

1. A golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly, characterized in that, This jelly is composed of *Auricularia auricula-judae* polysaccharide, blueberry anthocyanin extract, sweetener, pH adjuster, and water. By weight percentage, the components are as follows: Golden Ear Polysaccharide Blueberry anthocyanin extract sweeteners pH adjuster The remainder is water; 2.0-5.0%； 0.1-0.5%； 5.0-10.0%； 0.05-0.2%； The polysaccharide from *Auricularia auricula-judae* is obtained by extraction and purification of the fruiting body of *Auricularia auricula-judae*, and its polysaccharide purity is 30.0-50.0%; the anthocyanin extract from blueberries is obtained by extraction and purification of fresh blueberries or fruit pomace, and its anthocyanin content is ≥25.0%.

2. The golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 1, characterized in that, The gel strength of the jelly is ≥200g (measured using a texture analyzer TA-XT2i, P / 0.5 probe, test speed 1mm / s, compression distance 5mm). Blueberry anthocyanin retention rate ≥85.0% (determined by high performance liquid chromatography); DPPH free radical scavenging rate ≥90.0% (determined according to GB / T31740.2-2015 method).

3. A method for preparing a *Auricularia auricula-judae* and blueberry anthocyanin synergistic antioxidant jelly, used for preparing the *Auricularia auricula-judae* and blueberry anthocyanin synergistic antioxidant jelly as described in any one of claims 1-2, characterized in that, Includes the following steps: S1. Preparation of Auricularia auricula polysaccharide solution: Auricularia auricula polysaccharide is mixed with water in a certain proportion, heated to dissolve and stirred evenly to obtain Auricularia auricula polysaccharide solution; S2. Preparation of blueberry anthocyanin dispersion: Blueberry anthocyanin extract was mixed with water in a certain proportion, and dispersed by gentle heating and stirring to obtain blueberry anthocyanin dispersion; S3. Mixing and blending: Mix the auricularia polysaccharide solution obtained in step S1 with the blueberry anthocyanin dispersion obtained in step S2, add sweetener and pH adjuster, stir until completely dissolved and adjust the pH of the system to the preset range to obtain jelly mixture; S4. Degassing and sterilization: The jelly mixture obtained in step S3 is subjected to vacuum degassing, followed by sterilization using a mild sterilization method; S5. Filling and Cooling: The sterilized jelly mixture from step S4 is filled into a container while still hot, and then cooled and shaped to obtain the golden ear blueberry anthocyanin synergistic antioxidant jelly.

4. The preparation method of the golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 3, characterized in that, The heating and dissolving temperature in step S1 is 60-70℃, the stirring speed is 100-150 r / min, and the stirring time is 30-40 min. The mass concentration of the *Auricularia auricula-judae* polysaccharide solution is consistent with the weight percentage of the *Auricularia auricula-judae* polysaccharide described in claim 1.

5. The preparation method of a golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 3, characterized in that, The gentle heating in step S2 is performed at a temperature of 40-50℃, with a stirring speed of 80-120 r / min and a stirring time of 20-30 min. The mass concentration of the blueberry anthocyanin dispersion is consistent with the weight percentage of the blueberry anthocyanin extract described in claim 1.

6. The method for preparing a synergistic antioxidant jelly of *Auricularia auricula-judae* and blueberry anthocyanins according to claim 3, characterized in that, The sweetener mentioned in step S3 is selected from at least one of erythritol, steviol glycosides, and fructooligosaccharides; When the sweetener is a compound sweetener, the weight ratio of erythritol to steviol glycosides is 40-50:1, or the weight ratio of erythritol to fructooligosaccharides is 1-2:

1. The preset pH range is 3.5-4.

5.

7. The preparation method of a golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 3, characterized in that, The pH adjuster mentioned in step S3 is selected from at least one of citric acid, sodium citrate, and malic acid; When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:

1. The pH adjuster mentioned in step S3 is selected from at least one of citric acid, sodium citrate, and malic acid. When the pH adjuster is a composite system of citric acid and sodium citrate, the weight ratio of the two is 1-2:

1.

8. The method for preparing a golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 3, characterized in that, The vacuum degassing conditions described in step S4 are: vacuum degree 0.06-0.08 MPa, temperature 40-50℃, and degassing time 10-15 min; The mild sterilization method is pasteurization, with sterilization conditions of 65-75℃ and a holding time of 15-20 minutes.

9. The method for preparing a golden ear fungus and blueberry anthocyanin synergistic antioxidant jelly according to claim 3, characterized in that, The hot filling temperature in step S5 is 60-65℃, the cooling temperature is 4-10℃, and the cooling time is 1.0-2.0h.