Low-sugar high-fiber functional jelly and preparation method thereof

Abstract

The invention discloses low-sugar high-fiber functional jelly and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar high-fiber functional jelly is prepared from the following raw materials: hawthorn puree, konjac glucomannan, tara gum, xanthan gum, citric acid, fructo-oligosaccharide, resistant dextrin, isomaltitol and water. According to the invention, by utilizing a specific synergistic mechanism of functional sugar and hawthorn puree components, the retention rate of dietary fibers is increased, the GI value is reduced, and the antioxidant stability and taste coordination of the product are enhanced more synchronously. The konjac glucomannan, the tara gum, the xanthan gum and the resistant dextrin in a specific ratio are used for constructing a composite gel network to form a system which is adaptive to an acid environment of the hawthorn and has stable water binding capacity and proper elasticity, so that browning is reduced, and the flavor is optimized. A mild segmented sterilization process is adopted, harmful microorganisms are effectively killed, the food safety of the product is ensured, and meanwhile, the activity of functional components is reserved to the maximum extent.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and particularly relates to a low-sugar high-fiber functional jelly and a preparation method thereof. BACKGROUND

[0002] Hawthorn, as a traditional medicine and food material, is rich in organic acids (citric acid, malic acid, etc., with a total content of 3.5%-5.0%), polyphenols (anthocyanins, catechins, etc., with a content of 1.2-1.8 mg / g) and natural pectin. Its unique sweet and sour flavor and physiological activities such as antioxidant and digestion promotion make it a high-quality raw material for the development of functional foods. Jelly is a popular leisure food that is suitable for consumers of all ages due to its soft and smooth texture. The combination of hawthorn puree and jelly carrier to develop a low-sugar high-fiber functional product can meet the needs of consumers for healthy diet and expand the hawthorn deep processing industry chain, which has significant market value.

[0003] However, the strong acidity and high polyphenol content of hawthorn puree cause sharp contradictions with the gel system and processing technology of traditional jelly. The existing technology has not been able to solve the problem specifically, resulting in many technical difficulties in the development of hawthorn functional jelly that are difficult to overcome. On the one hand, the strong acidic environment of hawthorn significantly damages the specificity of colloidal gel. The natural pH value of hawthorn puree is stable at 2.8-3.2, which is much lower than the suitable gel pH range (4.0-6.0) of most gelling agents. This strong acidic condition directly damages the molecular structure and cross-linking mechanism of traditional gelling agents, which cannot meet the core needs of industrial production stability and consumer demand for jelly texture. In the existing technology, the health jelly developed in patent CN1568758A still uses gelatin as the main gelling agent, which cannot adapt to the acidic system of hawthorn and has problems of vegetarian compatibility. The commercially available low-sugar radix ophiopogonis jelly only focuses on low sugar, uses a conventional carrageenan-xanthan gum compound system, and does not solve the problem of the destruction of colloids by hawthorn acidity, resulting in poor gel stability in the hawthorn system, easy water separation, and difficulty in realizing industrial application.

[0004] On the other hand, the oxidative deterioration problem of high polyphenol in hawthorn. The polyphenols in hawthorn puree (especially anthocyanins and catechins) have active phenolic hydroxyl groups, which are easily oxidized by oxygen to form quinone substances, which in turn trigger two major chain hazards: one is the browning reaction, in which quinone substances combine with amino acids to form melanin-like substances, causing the product to gradually change from natural light red to dark brown, which seriously affects the appearance attractiveness of the product; the second is the flavor deterioration, in which polyphenol oxidation products produce bitter and astringent taste and oxidation off-flavor, masking the natural sweet and sour flavor of hawthorn.

[0005] Traditional jelly products mainly rely on gelatin or carrageenan as the gel matrix, which has obvious technical limitations. As an animal-derived ingredient, gelatin cannot meet the needs of vegetarians, and its gel properties are significantly affected by temperature, easily melting at high temperatures and hardening at low temperatures, resulting in a single texture and poor taste stability. Although carrageenan is a plant-derived colloid, it forms brittle gels when used alone and requires electrolytes such as potassium ions to assist in shaping, limiting the flexibility of the formula. Patent CN1568758A attempts to develop a health jelly, but still uses gelatin as the main gelling agent, failing to solve the problem of vegetarian compatibility, and the formula does not consider blood glucose response control, which cannot meet the needs of special populations such as diabetics.

[0006] Commercial low-sugar jellies generally rely on artificial sweeteners such as aspartame and acesulfame-K, which can reduce calories but lack functional ingredients. Such sweeteners may cause sensory defects such as aftertaste, and their long-term safety is controversial. More importantly, existing low-sugar jellies rarely add dietary fiber, which cannot meet the needs of modern consumers for intestinal health functions. For example, the Ophiopogon japonicus low-sugar jelly uses xylitol and fructooligosaccharide as sweeteners, but its dietary fiber content is insufficient (only about 2.7% provided by fructooligosaccharide), and the gel system still relies on carrageenan-xanthan gum complex, which does not break through the limitations of traditional gels. The sterilization process for current jelly production is mostly high-temperature long-time or instantaneous high-temperature, which causes the breaking of colloid molecular chains and the oxidative decomposition of heat-sensitive ingredients such as hawthorn polyphenols, affecting product quality and nutritional value.

[0007] Therefore, in view of the technical defects of existing hawthorn jelly, such as poor gel stability, easy water separation, insufficient functionality, unreasonable process, and unbalanced flavor and texture, an effective solution is urgently needed. SUMMARY

[0008] Therefore, the purpose of the present application is to provide a low-sugar high-fiber functional jelly with strong gel stability, high dietary fiber content, rich flavor, and good eating experience, meeting the market demand for healthy snack foods.

[0009] Another purpose of the present application is to provide a preparation method of the jelly.

[0010] In order to achieve the above-mentioned purposes, the present application provides the following technical solutions: The present application provides a low-sugar high-fiber functional jelly, which comprises the following raw materials: hawthorn puree, konjac gum, tara gum, xanthan gum, citric acid, fructooligosaccharide, resistant dextrin, isomalt, and water; the mass ratio of the konjac gum, tara gum, and xanthan gum is (0.3-0.5):(0.2-0.4):(0.1-0.2).

[0011] Preferably, the jelly comprises the following raw materials by weight: hawthorn original pulp 15-25 parts, konjac gum 0.3-0.5 parts, tara gum 0.2-0.4 parts, xanthan gum 0.1-0.2 parts, citric acid 0.05-0.2 parts, fructooligosaccharide 8-12 parts, resistant dextrin 3-8 parts, isomaltitol 4-8 parts, and water 50-70 parts.

[0012] The application also provides a preparation method of the jelly, comprising: enzyme hydrolysis treatment of hawthorn original pulp; dry mixing of xanthan gum and isomaltitol, dispersion in water, and dissolution of tara gum and konjac gum in water respectively; mixing of the dissolved gums; addition of citric acid, fructooligosaccharide and resistant dextrin to the dissolved gums; mixing with the enzyme-hydrolyzed hawthorn original pulp, adjustment of pH, to obtain a mixed slurry; homogenization and degassing of the mixed slurry; filling and sterilization.

[0013] Preferably, the enzyme hydrolysis treatment comprises: heating of the hawthorn original pulp, adjustment of pH, addition of a compound enzyme preparation for hydrolysis, and enzyme inactivation.

[0014] Preferably, the compound enzyme preparation comprises tannase, amylase and pectinase.

[0015] Preferably, the enzyme activity unit ratio of the tannase, amylase and pectinase is (1-2):(1-2):(3-5).

[0016] Preferably, the temperature for dispersion of the xanthan gum and isomaltitol in water is 55-65℃; the dissolution temperature of the tara gum is 70-75℃; and the dissolution temperature of the konjac gum is 80-85℃.

[0017] Preferably, the pH is adjusted to 3.0-3.5.

[0018] Preferably, the homogenization comprises: passing the mixed slurry through a colloid mill for 2-3 times, and then homogenizing under a pressure of 20-25 MPa; and the gap of the colloid mill is adjusted to 5-10 μm.

[0019] Preferably, the degassing comprises: degassing of the homogenized material under a vacuum degree of 0.06-0.08 MPa for 10-15 min.

[0020] Preferably, the sterilization comprises segmented sterilization; the segmented sterilization comprises: preheating of the filled product at 78-82℃ for 8-12 min, heating to 88-95℃ and keeping for 10-20 min, and cooling.

[0021] The application has the following beneficial effects: The application utilizes the specific synergistic mechanism of functional sugar (fructooligosaccharide and isomaltulose) and hawthorn original pulp components, not only improves the retention rate of dietary fiber and reduces the GI value, but also synchronously enhances the antioxidant stability and taste coordination of the product, breaks through the technical limitation of traditional products "function superposition rather than synergy", realizes the synchronous optimization of functionality and eating experience, realizes "polyphenol stability, flavor coordination", reduces the browning rate, and has the technical effect of good taste.

[0022] The application designs a resistant dextrin stable gel network, and a composite gel network is constructed by resistant dextrin, konjac gum, tara gum and xanthan gum in a specific ratio, so that a system suitable for the acidic environment of hawthorn, having stable water retention and suitable elasticity, is formed, browning is reduced, and flavor is optimized.

[0023] The application designs a mild segmented sterilization process for the heat sensitivity of functional ingredients of the hawthorn jelly system, avoids the breakage of colloid molecular chains and the oxidative decomposition of functional ingredients caused by instantaneous high temperature, effectively kills harmful microorganisms to ensure the edible safety of the product, greatly shortens the time of functional ingredients exposed to high temperature environment, and maximizes the retention of the activity of functional ingredients. DETAILED DESCRIPTION

[0024] The application provides a low-sugar high-fiber functional jelly, which comprises the following raw materials: hawthorn original pulp, konjac gum, tara gum, xanthan gum, citric acid, fructooligosaccharide, resistant dextrin, isomaltulose and water; the mass ratio of the konjac gum, tara gum and xanthan gum is (0.3-0.5):(0.2-0.4):(0.1-0.2).

[0025] In the application, the jelly preferably comprises the following raw materials in parts by weight: 15-25 parts of hawthorn original pulp, 0.3-0.5 parts of konjac gum, 0.2-0.4 parts of tara gum, 0.1-0.2 parts of xanthan gum, 0.05-0.2 parts of citric acid, 8-12 parts of fructooligosaccharide, 3-8 parts of resistant dextrin, 4-8 parts of isomaltulose and 50-70 parts of water.

[0026] In this invention, the weight percentage of the hawthorn pulp is preferably 15-25 parts, more preferably 16-22 parts, and even more preferably 18-20 parts; the weight percentage of the konjac gum is preferably 0.3-0.5 parts, more preferably 0.35-0.45 parts, and even more preferably 0.4 parts; the weight percentage of the tara gum is preferably 0.2-0.4 parts, more preferably 0.25-0.35 parts, and even more preferably 0.3 parts; the weight percentage of the xanthan gum is preferably 0.1-0.2 parts, and even more preferably 0.1-0.15 parts; The citric acid is preferably 0.05-0.2 parts by weight, more preferably 0.1 parts; the fructooligosaccharide is preferably 8-12 parts by weight, for example 8, 9, 10, 11 or 12 parts; the resistant dextrin is preferably 3-8 parts by weight, for example 3, 4, 5, 6, 7 or 8 parts; the isomaltitol is preferably 4-8 parts by weight, for example 4, 5, 6, 7 or 8 parts; the water is preferably 50-70 parts by weight, more preferably 53.1-68.3 parts, and even more preferably 53.1-55.1 parts.

[0027] In some embodiments of the present invention, the jelly is preferably composed of the following ingredients in parts by weight per 100 parts: 15-25 parts hawthorn pulp, 0.3-0.5 parts konjac gum, 0.2-0.4 parts tara gum, 0.1-0.2 parts xanthan gum, 0.05-0.2 parts citric acid, 8-12 parts fructooligosaccharides, 3-8 parts resistant dextrin, 4-8 parts isomaltitol, and the balance being water.

[0028] In this invention, fructooligosaccharides can bind with hawthorn organic acids (citric acid / malic acid) through hydrogen bonds to form a stable complex, inhibiting the hydrolysis of dietary fiber during processing. Isomaltitol forms a non-covalent complex with hawthorn polyphenols (anthocyanins / catechins), blocking the polyphenol oxidation pathway. This dual mechanism works synergistically, not only increasing dietary fiber retention and reducing the GI value, but also simultaneously enhancing the product's antioxidant stability and flavor harmony. It overcomes the technical limitations of traditional products that rely on "functional synergy rather than functional addition," achieving simultaneous optimization of functionality and the eating experience. This results in stable polyphenols, harmonious flavor, reduced browning rate, and improved taste.

[0029] In this invention, xanthan gum constructs a network "skeleton" with rigid helical chains, while konjac gum's flexible long chains fill gaps by entanglement with the skeleton through hydrophobic association and hydrogen bonding. Tara gum, through the "smooth regions" of its molecular chains, forms a chain-to-chain interwoven structure with the first two colloids via hydrogen bonding, increasing the crosslinking density. Resistant dextrin's short branches embed into the network pores, enhancing structural strength and adsorbing free water through hydrogen bonding. These four substances, through superimposed forces and complementary structures, form a composite network with both stable water retention and suitable elasticity. Simultaneously, the specific ratio of konjac gum, tara gum, and xanthan gum forms a three-dimensional network adapted to the acidic environment of hawthorn. Resistant dextrin, as a network filler, simultaneously enhances gel strength and water retention through hydrogen bonding.

[0030] In this invention, resistant dextrin (soluble dietary fiber) intertwines with a colloidal network, slowing down the rate at which digestive enzymes break down carbohydrates and prolonging the feeling of fullness. Simultaneously, the colloidal encapsulation enhances the stability of resistant dextrin during processing, preventing its degradation and loss. The weak gelling properties of tara gum balance the strong rigidity of konjac gum and the high viscosity of xanthan gum, creating a delicate texture that is both firm and flexible. Furthermore, the more uniform network pore structure reduces the product's water separation rate. The dense network firmly locks in flavor substances (such as organic acids and volatile aroma components) from raw materials like hawthorn, reducing flavor loss during processing and storage. It also encapsulates micronutrients (such as vitamins), reducing their oxidative degradation rate.

[0031] The present invention also provides a method for preparing the jelly, the method comprising: enzymatic hydrolysis of hawthorn pulp; dry mixing xanthan gum and isomaltitol and dispersing them in water; dissolving tara gum and konjac gum in water respectively; mixing the dissolved colloids; adding citric acid, fructooligosaccharides and resistant dextrin to the dissolved colloids; mixing with the enzymatically hydrolyzed hawthorn pulp, adjusting the pH to obtain a mixed slurry; homogenizing and degassing the mixed slurry; filling and sterilizing.

[0032] In this invention, the hawthorn pulp is preferably sieved before enzymatic hydrolysis to remove impurities; the mesh size of the sieve is preferably 40-80 mesh, more preferably 50-70 mesh, and even more preferably 60 mesh.

[0033] In this invention, the enzymatic hydrolysis treatment preferably includes: heating hawthorn pulp, adjusting pH, adding a compound enzyme preparation for enzymatic hydrolysis, and inactivating the enzyme.

[0034] The heating temperature is preferably 45~50℃, for example 45, 46, 47, 48, 49 or 50℃.

[0035] The pH is preferably adjusted to 3.3~4.0, for example 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9 or 4.0.

[0036] The compound enzyme preparation preferably includes tanninase, amylase, and pectinase; the enzyme activity ratio of the tanninase, amylase, and pectinase is preferably (1~2):(1~2):(3~5), more preferably 1:1:4. In some embodiments, when the enzyme activity of the tanninase, amylase, and pectinase used is 1000 U / g, the mass percentage of the added compound enzyme preparation is preferably 0.01%~0.02% of the mass of hawthorn pulp, for example 0.01%, 0.015, or 0.02%.

[0037] The preferred enzymatic hydrolysis time is 30-40 min, for example, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39 or 40 min.

[0038] The method of enzyme inactivation is not particularly limited. In some embodiments, it is preferred to include enzyme inactivation by heating. The heating temperature is preferably 80~90℃, for example 80, 81, 82, 83, 84, 85, 86, 87, 88, 89 or 90℃. The heating time is preferably 3~8min, for example 3, 4, 5, 6, 7 or 8min.

[0039] This invention addresses the problems of pectin and other natural macromolecules in hawthorn pulp easily agglomerating and precipitating, and tannins easily causing uneven viscosity in the system. By constructing a complex enzyme system of pectinase, amylase and tanninase, it can directionally degrade macromolecular pectin, destroy cell wall structure and moderately degrade interfering tannins, effectively solving the textural instability problem caused by natural components, while improving the uniformity of pulp and the cross-linking compatibility of subsequent colloids.

[0040] In this invention, the preferred temperature for dispersing xanthan gum and isomalt in water is 55-65°C, for example, 55, 56, 57, 58, 59, 60, 61, 62, 63, 64 or 65°C; the preferred dissolution temperature for tara gum is 70-75°C, for example, 70, 71, 72, 73, 74 or 75°C; and the preferred dissolution temperature for konjac gum is 80-85°C, for example, 80, 81, 82, 83, 84 or 85°C.

[0041] In this invention, citric acid, fructooligosaccharides and resistant dextrin are preferably sieved before mixing; the mesh size of the sieve is preferably 80 to 150, for example 80, 90, 100, 110, 120, 130, 140 or 150 mesh.

[0042] In this invention, the pH is preferably adjusted to 3.0-3.5, for example, 3.0, 3.1, 3.2, 3.3, 3.4, or 3.5. This pH condition is the optimal flavor range for hawthorn jelly.

[0043] In this invention, the homogenization preferably includes: first treating the mixed slurry by a colloid mill 2 to 3 times, and then homogenizing it under a pressure of 20 to 25 MPa.

[0044] The gap during the colloid milling process is preferably adjusted to 5~10μm, for example, 5, 6, 7, 8, 9 or 10μm.

[0045] The homogenization can be performed using conventional homogenization equipment; in some embodiments, a homogenizer of model HOMOLAB is preferred.

[0046] The homogenization pressure is preferably 20~25MPa, for example 20, 21, 22, 23, 24 or 25MPa.

[0047] Homogenization can refine colloidal particles to form a uniform three-dimensional network structure.

[0048] In this invention, the degassing preferably includes: degassing the homogenized material under a vacuum of 0.06~0.08MPa for 10~15min.

[0049] The vacuum degree of the degassing is preferably 0.06~0.08MPa, for example 0.06, 0.07 or 0.08MPa; the degassing time is preferably 10~15min, for example 10, 11, 12, 13, 14 or 15min.

[0050] Degassing removes dissolved oxygen and air bubbles introduced during stirring, preventing pores or stratification in the product.

[0051] In this invention, the filling temperature is preferably controlled at 70~75℃, for example, 70, 71, 72, 73, 74 or 75℃. The packaging material for filling is not particularly limited and can be conventionally selected according to actual needs; in some embodiments, considering the viscosity of the product, wide-mouth bottles or plastic cups are preferred.

[0052] In this invention, the sterilization preferably includes segmented sterilization; the segmented sterilization preferably includes preheating the filled product at 78~82℃ for 8~12 minutes, raising the temperature to 88~95℃ and holding it for 10~20 minutes, and then cooling.

[0053] The preheating temperature is preferably 78~82℃, more preferably 80℃; the preheating time is preferably 8~12min, more preferably 10min.

[0054] The preferred temperature for heating is 88~95℃, more preferably 90℃; the preferred holding time is 10~20min, more preferably 15min.

[0055] The cooling process preferably includes cooling to below 30°C within 3 to 8 minutes; more preferably, cooling to below 30°C within 5 minutes.

[0056] This invention addresses the heat sensitivity of functional components (such as fructooligosaccharides, hawthorn polyphenols, vitamins, and colloidal active structures) in hawthorn jelly systems by designing a gentle, segmented sterilization process. This avoids the breakage of colloidal molecular chains and the oxidative decomposition of functional components caused by instantaneous high temperatures. While effectively killing harmful microorganisms and ensuring the safety of the product for consumption, it significantly shortens the time that functional components are exposed to high-temperature environments, thus maximizing the preservation of the activity of functional components.

[0057] This invention utilizes the synergistic effect of functional sugar components and effective components in hawthorn to buffer acid damage at the molecular level and protect the colloidal active structure; through a quaternary composite gel network, an acid-resistant three-dimensional structure is constructed to resist acid damage at the physical level; and by using a segmented sterilization process, the dual damage of acid and high temperature is avoided, thus protecting the integrity of the colloidal network.

[0058] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0059] Unless otherwise specified, the following embodiments are all conventional methods.

[0060] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0061] The resistant dextrin, fructooligosaccharides, and isomaltitol used in the following examples were obtained from Shandong Bailong Chuangyuan Biotechnology Co., Ltd.; tara gum was obtained from Jiangsu Caiwei Biotechnology Co., Ltd.; konjac gum was obtained from Hebei Yaxin Biotechnology Co., Ltd.; xanthan gum was obtained from Shandong Zhongxuan Biotechnology Co., Ltd.; hawthorn pulp was obtained from Shandong Zhiduoxing Agricultural Technology Co., Ltd.; citric acid was obtained from Shandong Lemon Biochemical Co., Ltd.; tanninase and amylase were obtained from Hebei Pengyu Biotechnology Co., Ltd.; and pectinase was obtained from Henan Kangzhiwang Biotechnology Co., Ltd.

[0062] The homogenizer used in the following examples is a HOMOLAB model.

[0063] Example 1 This embodiment prepares a low-sugar, high-fiber functional jelly, made from the following ingredients by weight: 15g hawthorn pulp, 64.3g purified water, 0.3g konjac gum, 0.2g tara gum, 0.1g xanthan gum, 0.1g citric acid, 10g fructooligosaccharides, 4g resistant dextrin, and 6g isomaltitol.

[0064] The preparation method of the low-sugar, high-fiber functional jelly is as follows: (1) Raw material pretreatment. Hawthorn pulp was screened, impurities removed, and moderately enzymatically hydrolyzed. The hawthorn pulp was passed through a 60-mesh sieve to remove impurities; the impurity-removed hawthorn pulp was heated to 45°C, the pH of the pulp was slightly adjusted to 3.5, and 0.015% of a compound enzyme preparation (tanninase, amylase and pectinase were diluted to 1000U / g respectively, and mixed according to the enzyme activity ratio of tanninase, amylase and pectinase of 1:1:4) was added, and enzymatic hydrolysis was carried out for 35 min. Then the temperature was raised to 85°C to inactivate the enzyme for 5 min.

[0065] (2) Colloidal dissolution and composite system construction. A stepwise dissolution method was adopted: first, xanthan gum and isomalt were dry-mixed and dispersed in water at about 60°C, and stirred until completely dissolved; tara gum was dissolved in water at 70°C; konjac gum was dissolved in water at 80°C; the dissolved colloidal solutions were mixed. Other components were passed through a 150-mesh sieve separately before being composited and added to the mixed colloidal solution. After all raw materials were dissolved, they were mixed with pretreated hawthorn pulp, and the pH of the system was adjusted to 3.5.

[0066] (3) Homogenization and degassing of materials. The mixed slurry was first processed by a colloid mill three times (with the gap adjusted to 8 μm), and then homogenized under a pressure of 22 MPa. The homogenized material was then degassed for 12 minutes under a vacuum of 0.07 MPa.

[0067] (4) Filling and sterilization process. Wide-mouth bottles are used for packaging, and the filling temperature is controlled at 75℃. A segmented sterilization method is adopted: the filled product is first preheated at 80℃ for 10 minutes, then heated to 90℃ and held for 15 minutes, and finally cooled rapidly to below 30℃ for about 5 minutes.

[0068] Example 2 This embodiment prepares a low-sugar, high-fiber functional jelly, made from the following ingredients by weight: 20g hawthorn pulp, 53.1g purified water, 0.4g konjac gum, 0.3g tara gum, 0.1g xanthan gum, 0.1g citric acid, 12g fructooligosaccharides, 6g resistant dextrin, and 8g isomaltitol.

[0069] The preparation method of the low-sugar, high-fiber functional jelly is the same as in Example 1.

[0070] Example 3 This embodiment prepares a low-sugar, high-fiber functional jelly, made from the following ingredients by weight: 18g hawthorn pulp, 55.1g purified water, 0.4g konjac gum, 0.3g tara gum, 0.1g xanthan gum, 0.1g citric acid, 11g fructooligosaccharides, 8g resistant dextrin, and 7g isomaltitol.

[0071] The preparation method of the low-sugar, high-fiber functional jelly is the same as in Example 1.

[0072] Example 4 This embodiment prepares a low-sugar, high-fiber functional jelly, made from the following ingredients by weight: 25g hawthorn pulp, 54.8g purified water, 0.5g konjac gum, 0.4g tara gum, 0.2g xanthan gum, 0.1g citric acid, 9g fructooligosaccharides, 5g resistant dextrin, and 5g isomaltitol.

[0073] The preparation method of the low-sugar, high-fiber functional jelly is the same as in Example 1.

[0074] Example 5 This embodiment prepares a low-sugar, high-fiber functional jelly, made from the following ingredients by weight: 16g hawthorn pulp, 68.3g purified water, 0.3g konjac gum, 0.2g tara gum, 0.1g xanthan gum, 0.1g citric acid, 8g fructooligosaccharides, 3g resistant dextrin, and 4g isomaltitol.

[0075] The preparation method of the low-sugar, high-fiber functional jelly is the same as in Example 1.

[0076] Comparative Example 1 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0.8g of konjac gum, 0g of tara gum, and 0g of xanthan gum are used, while the rest are the same as in Example 2.

[0077] Comparative Example 2 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0g of konjac gum, 0g of tara gum, and 0.8g of xanthan gum are used, while the rest are the same as in Example 2.

[0078] Comparative Example 3 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0g of konjac gum, 0.8g of tara gum, and 0g of xanthan gum are used, while the rest are the same as in Example 2.

[0079] Comparative Example 4 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0.6g of konjac gum, 0g of tara gum, and 0.2g of xanthan gum are used, while the rest are the same as in Example 2.

[0080] Comparative Example 5 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0.5g of konjac gum, 0.3g of tara gum, and 0g of xanthan gum are used, while the rest are the same as in Example 2.

[0081] Comparative Example 6 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 0g of konjac gum, 0.6g of tara gum, and 0.2g of xanthan gum are used, while the rest are the same as in Example 2.

[0082] Comparative Example 7 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 3 is that the resistant dextrin is 0g, the purified water is 63.1g, and the rest is the same as in Example 3.

[0083] Comparative Example 8 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that the purified water is 64.9g, sucrose is 8.2g, fructooligosaccharides are 0g, isomaltitol is 0g, and the rest is the same as in Example 2.

[0084] Comparative Example 9 This comparative example prepares a low-sugar, high-fiber functional jelly with the same formula as in Example 2. The sterilization method is changed to direct incubation at 90°C for 25 minutes, followed by natural cooling to below 30°C. The rest of the process is the same as in Example 2.

[0085] Comparative Example 10 This comparative example prepares a low-sugar, high-fiber functional jelly, with the same formula as in Example 2. The sterilization method in the preparation process is changed to incubation at 100℃ for 8 minutes, followed by cooling to below 30℃ after approximately 5 minutes. The rest of the process is the same as in Example 2.

[0086] Comparative Example 11 This comparative example prepares a low-sugar, high-fiber functional jelly with the same formula as in Example 2. The sterilization process is changed to preheating at 75°C for 10 minutes, holding at 85°C for 25 minutes, and cooling to below 30°C after approximately 5 minutes. The rest of the process is the same as in Example 2.

[0087] Comparative Example 12 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 61.1g of purified water and 0g of isomaltitol are used, while the rest are the same as in Example 2.

[0088] Comparative Example 13 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that 65.1g of purified water and 0g of fructooligosaccharides are used, while the rest are the same as in Example 2.

[0089] Comparative Example 14 This comparative example prepares a low-sugar, high-fiber functional jelly, which differs from Example 2 in that it contains 0g of fructooligosaccharides and 12g of xylooligosaccharides, with the rest being the same as in Example 2.

[0090] Comparative Example 15 This comparative example prepares a low-sugar, high-fiber functional jelly, which differs from Example 2 in that it contains 0g of isomaltitol and 8g of xylitol, with the rest being the same as in Example 2.

[0091] Comparative Example 16 This comparative example prepares a low-sugar, high-fiber functional jelly. The difference from Example 2 is that the amount of purified water is 52.9g, konjac gum is 0.2g, tara gum is 0.5g, xanthan gum is 0.3g, and the rest is the same as in Example 2.

[0092] Experimental Example 1: Gel Strength Determination Texture testing was performed on the products of Examples 1-5 and Comparative Examples 1-16, with three parallel experiments conducted for each product group to analyze their gel strength. The jelly samples were first removed from a 4°C refrigerated environment and placed in a 25°C±1°C constant temperature incubator for 2 hours to eliminate the influence of temperature on the gel structure. The jelly samples were then cut into standard cylinders with a diameter of 20 mm and a height of 15 mm using a custom mold, ensuring a smooth surface free of bubbles / cracks. The testing mode was set to compression mode, with a pre-test speed of 1.0 mm / s, a test speed of 1.0 mm / s, and a post-test speed of 1.0 mm / s, and a trigger force of 5.0 g. The "peak force" (unit: g) output by the texture analyzer software was directly read, representing the raw gel strength data, and converted to "strength per unit area" using the following formula. The results are shown in Table 1.

[0093] gel strength (g / cm) 2 )= The peak force average is the average of three tests on the same product, and the probe contact area S = πr 2 =3.14×(1.27 / 2) 2 ≈1.27cm 2 .

[0094] Table 1 Results of gel strength test

[0095] Note: Data are expressed as mean. In the same column, different lowercase letters indicate significant differences between groups (P<0.05), and the same lowercase letters indicate no significant differences between groups. The same applies to the following table.

[0096] Example 2: Gel strength reached 358 g / cm³ 2 Compared to the single konjac gum group (Comparative Example 1), the gel strength was improved by 68.1%; compared to the single xanthan gum group (Comparative Example 2), it was improved by 80.8%; and compared to the single tara gum group (Comparative Example 3), it was improved by 74.6%, with significant differences between the groups (P<0.05). Although the dual-colloid group was superior to the single-colloid group, it was still far inferior to the three-component system: the gel strength of Comparative Example 5 (konjac gum + tara gum) was only 64.5% of that of Example 2; the gel strength of Comparative Example 4 (konjac gum + xanthan gum) was only 63.1% of that of Example 2; and the gel strength of Comparative Example 6 (tara gum + xanthan gum) was only 61.7% of that of Example 2.

[0097] In Example 2, the gel strength was increased by 42.1% compared to the sucrose substitution group (Comparative Example 8). This was mainly because the high osmotic pressure of sucrose would destroy the cross-linking structure between colloidal molecules, resulting in a loose network. Meanwhile, the low hygroscopicity of isomaltitol could maintain the stability of the system's osmotic pressure, and fructooligosaccharides could act as "bridging molecules" to enhance the binding force between the colloid and dietary fiber, thus jointly improving the gel strength.

[0098] Example 2 showed that the gel strength was increased by 18.5% compared to Comparative Example 9, 21.4% compared to Comparative Example 10, and 24.3% compared to Comparative Example 11, demonstrating that the segmented sterilization process can retain the synergistic cross-linking effect of the three-component composite adhesive to the greatest extent and maintain the rigidity and elasticity balance of the gel network.

[0099] Example 2 showed a 28.8% increase in gel strength compared to Comparative Example 16. This was due to the adjustment of the colloidal ratio, which disrupted the synergistic network and led to the collapse of the supporting force. The gel strength was also 25.2% higher than Comparative Example 13 and 18.5% higher than Comparative Example 14, demonstrating that the hydrogen-bonded complex formed by fructooligosaccharides and organic acids can buffer H+. + Attacks on colloidal molecular chains and their loss exacerbate colloidal degradation. While other oligosaccharides can maintain some gel strength or slow its decline to a certain extent, their improvement effect is far less than that of fructooligosaccharides, failing to achieve the same level of gel strength. The gel strength increased by 21.4% compared to Comparative Example 12 and by 13.6% compared to Comparative Example 15, indicating that the complex effect formed by isomaltitol and hawthorn components is the key to improving gel strength. Xylitol's complex protective ability is weaker than that of isomaltitol, resulting in a weakened complex effect with hawthorn components. Even if it can bring some improvement in gel strength, it is far less than that of isomaltitol. This fully confirms that isomaltitol's core synergistic effect on gel strength in this system is irreplaceable and cannot be equivalently replaced by xylitol or other functional sugars.

[0100] Example 3 (8 portions of resistant dextrin): Gel strength 392 g / cm³ 2 Compared to Comparative Example 7 (with the same amount of colloid and no resistant dextrin), the yield was increased by 42.5%, and significantly higher than that of Example 2 (6 parts resistant dextrin). This indicates that resistant dextrin further enhances the strength of the gel network formed by the three composite colloids.

[0101] Experimental Example 2: Water Holding Capacity Test (Centrifugation Method) Water retention tests were conducted on the products of Examples 1-5 and Comparative Examples 1-16. Three parallel experiments were performed on each product group, and the methods are as follows: (1) Sample preparation: Take about 10g of jelly sample, weigh it accurately (record as m1), and put it into a centrifuge tube lined with filter paper; (2) Centrifugation: Set the centrifuge parameters to 3000 r / min and 25℃, and centrifuge for 10 min (avoid excessive centrifugation to prevent damage to the gel structure). (3) Weight determination: After centrifugation, quickly remove the sample, wipe the outer wall of the centrifuge tube clean, and weigh it accurately (record as m2). (4) Calculate the water holding capacity according to the following formula, and the results are shown in Table 2.

[0102] Water retention = Where m0: mass of centrifuge tube + filter paper (g); m1: mass of sample before centrifugation (g); m2: mass of sample + centrifuge tube + filter paper after centrifugation (g).

[0103] Table 2 Results of water retention test

[0104] Water retention directly reflects the ability of a gel network to lock in free water and is positively correlated with the stability of the colloidal system. Example 2 achieved a water retention of 89.7%, which is an average increase of 25.7% compared to the single-colloid groups (Comparative Examples 1-3), and an increase of 27.8% compared to the xanthan gum group. Among the dual-colloid groups, Comparative Example 5, which performed best, still had a water retention of 15.7% lower than that of Example 2, and the difference between the groups was significant (P<0.05).

[0105] Example 2 showed a 15.3% improvement in water retention compared to Comparative Example 8, which contained only sucrose and lacked both fructooligosaccharides and isomaltitol; an 11.4% and 10.3% improvement compared to Comparative Example 13, which lacked only fructooligosaccharides; and a 8.5% and 6.5% improvement compared to Comparative Examples 14 and 15, which replaced fructooligosaccharides and isomaltitol with xylooligosaccharides and xylitol, respectively. This indicates that only a specific combination of fructooligosaccharides and isomaltitol can maximize water retention. Any omission of one component or substitution with another will disrupt their synergistic balance, leading to a decrease in water retention. The hydroxyl groups of fructooligosaccharides can form stable hydrogen bonds with colloids and dietary fiber, forming a "hydration film" on the colloid surface to help lock in water and inhibit water exudation; isomaltitol directly binds to water molecules. The combination of these two components significantly enhances the water-locking capacity of the gel network.

[0106] Example 2 showed a 12.7% improvement over Comparative Example 16. In Comparative Example 16, the colloidal network was unbalanced, and the Tara glue could not form a dense structure with other colloids, resulting in increased pores and moisture loss.

[0107] Example 3 showed a water retention of 92.3%, which was 13.7% higher than that of Comparative Example 7. This demonstrates that resistant dextrin can bind water through hydrogen bonds and fill the gaps in the colloidal network, thereby reducing water migration channels.

[0108] Experimental Example 3: Dietary Fiber Content Test (Enzyme Gravimetric Method, GB 5009.88-2014) The dietary fiber content of the products in Examples 1-5 and Comparative Examples 1-16 was tested using the enzyme gravimetric method in GB 5009.88-2014. Three parallel experiments were conducted for each group of products, and the results are shown in Table 3.

[0109] Table 3. Results of Dietary Fiber Test

[0110] Example 2 showed that the proportion of soluble dietary fiber reached 41.5%, which was significantly higher than that of the other comparisons. This demonstrated that the functional sugars promoted dissolution, the colloidal network maintained the dissolved state, and the segmented sterilization process not only reduced the total loss of dietary fiber but also preserved its soluble form, thereby improving intestinal absorption and utilization.

[0111] Example 2 showed a total dietary fiber content of 8.5 g / 100 g, a 23.2% increase compared to Comparative Example 8. Example 2 also showed a 21.4% increase in total dietary fiber content compared to Comparative Example 13, demonstrating the core role of fructooligosaccharides: the hydrogen-bonded complex formed between fructooligosaccharides and hawthorn organic acids can encapsulate dietary fiber and inhibit H+ metabolism. + The resulting hydrolysis and subsequent fiber degradation are exacerbated by the absence of fructooligosaccharides. In Example 2, the soluble dietary fiber content increased by 21.3% and the dietary fiber retention rate increased by 20.8% compared to Comparative Example 13, confirming that fructooligosaccharides can open fiber molecular chains through hydrogen bonding, promoting their dissolution. The absence of fructooligosaccharides leads to a decrease in fiber solubility.

[0112] In Example 2, the total dietary fiber increased by 16.4% compared to Comparative Example 16, the proportion of soluble dietary fiber increased by 23.9%, and the dietary fiber retention rate increased by 15.3%. However, due to the loose composite colloidal network, dietary fiber could not be fixed, and some fiber was lost during processing. This could not provide a stable dissolving environment for soluble dietary fiber, and the loose network adsorbed soluble fiber, making it undetectable.

[0113] Example 3 showed a total dietary fiber content of 11.2 g / 100 g, which was 166.7% higher than that of Comparative Example 7 (without resistant dextrin) and 64.7% higher than that of the basic Example 1 (4 portions of resistant dextrin). The content of resistant dextrin increased linearly with increasing dosage. The soluble dietary fiber content in Example 3 reached 43.7%, significantly higher than that of Comparative Example 7, indicating that resistant dextrin can promote the conversion of insoluble dietary fiber in hawthorn into soluble fiber, thereby improving intestinal absorption and utilization.

[0114] Sensory rating in Experiment 4 A professional judging panel quantitatively evaluated the products of Examples 1-5 and Comparative Examples 1-16 from four dimensions: taste, flavor, color, and texture. The evaluation criteria are shown in Table 4. A total of 20 people participated in the experiment. The highest score for each sensory evaluation item was 25 points, and the lowest was 0 points. The total score was calculated, and the average score was determined. A higher average score indicates a better performance for that sensory evaluation. The evaluation results are shown in Table 5.

[0115] Table 4 Sensory Evaluation Criteria

[0116] Table 5 Sensory evaluation results

[0117] Example 3 achieved a total sensory score of 88.7, which was slightly lower than Example 2 but significantly higher than Comparative Example 7. Example 3 scored 22.5 in taste, an improvement of 14.8% compared to Comparative Example 7, solving the problem of dryness and roughness in high dietary fiber products. This was due to the coating effect of the three-component composite gum on the dietary fiber particles. The flavor score was 22.3, which preserved the original aroma of hawthorn, indicating that the amount of resistant dextrin added was appropriate and there was no off-flavor interference, achieving compatibility between functionality and flavor.

[0118] Example 2 significantly outperformed all comparative examples in sensory evaluation and in the subdivided indicators of taste, flavor, color, and texture. The total sensory score for Example 2 reached 91.5 points, an improvement of 9.3%-16.4% compared to comparative examples 12-16. The improvements in taste and flavor were particularly significant, increasing by 13.5%-24.8% and 12.1%-21.5% respectively compared to comparative examples 12-16, while texture and color improved by 4.3%-6.8% and 7.5%-15.2% respectively. This indicates that fructooligosaccharides and isomalt synergistically dominated the optimization of flavor and color, inhibiting polyphenol oxidation and masking acidity, resulting in a 21.5% improvement in flavor and a 13.4% improvement in color compared to comparative example 13 (which did not contain fructooligosaccharides). The resistant dextrin conforms to a gel network structure, providing core support for taste and texture; the dense network ensures a smooth and elastic texture, resulting in a 24.8% improvement in taste compared to comparative example 16 (which was adjusted with colloids).

[0119] Fructooligosaccharides and isomalt synergistically stabilize the colloidal network, improving the texture by 6.3% compared to Comparative Example 12, which does not contain isomalt. Resistant dextrin conforms to the gel network structure, locking in flavor compounds and improving the flavor by 20.2% compared to Comparative Example 16. Segmented sterilization, combined with the above two, reduces the damage of pigments to high temperatures, improving the color by 15.2% compared to Comparative Example 16. At the same time, the advantages in sensory indicators are complemented by improvements in functional indicators such as dietary fiber retention (9.9%-20.8% higher than the comparative example).

[0120] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A low-sugar, high-fiber functional jelly, characterized in that, The jelly comprises the following ingredients: hawthorn pulp, konjac gum, tara gum, xanthan gum, citric acid, fructooligosaccharides, resistant dextrin, isomaltitol, and water; the mass ratio of konjac gum, tara gum, and xanthan gum is (0.3~0.5):(0.2~0.4):(0.1~0.2).

2. The jelly according to claim 1, characterized in that, The jelly comprises the following ingredients in parts by weight: 15-25 parts hawthorn puree, 0.3-0.5 parts konjac gum, 0.2-0.4 parts tara gum, 0.1-0.2 parts xanthan gum, 0.05-0.2 parts citric acid, 8-12 parts fructooligosaccharides, 3-8 parts resistant dextrin, 4-8 parts isomaltitol, and 50-70 parts water.

3. The method for preparing jelly according to any one of claims 1 to 2, characterized in that, The preparation method includes: enzymatic hydrolysis of hawthorn pulp; dry mixing xanthan gum and isomaltitol, dispersing them in water, and dissolving tara gum and konjac gum in water respectively; mixing the dissolved colloids; adding citric acid, fructooligosaccharides, and resistant dextrin to the dissolved colloids; mixing them with the enzymatically hydrolyzed hawthorn pulp, adjusting the pH to obtain a mixed slurry; homogenizing and degassing the mixed slurry; filling and sterilizing.

4. The preparation method according to claim 3, characterized in that, The enzymatic hydrolysis process includes: heating hawthorn pulp, adjusting pH, adding compound enzyme preparation for enzymatic hydrolysis, and inactivating enzymes.

5. The preparation method according to claim 4, characterized in that, The compound enzyme preparation includes tanninase, amylase and pectinase; the enzyme activity ratio of the tanninase, amylase and pectinase is (1~2):(1~2):(3~5).

6. The preparation method according to claim 3, characterized in that, The xanthan gum and isomalt are dispersed in water at a temperature of 55-65°C; the tara gum dissolves at a temperature of 70-75°C; and the konjac gum dissolves at a temperature of 80-85°C.

7. The preparation method according to claim 3, characterized in that, The pH is adjusted to 3.0~3.

5.

8. The preparation method according to claim 3, characterized in that, The homogenization process includes: first, treating the mixed slurry through a colloid mill 2-3 times, and then homogenizing it under a pressure of 20-25 MPa; the gap during the colloid mill treatment is adjusted to 5-10 μm.

9. The preparation method according to claim 3, characterized in that, The degassing process includes: degassing the homogenized material under a vacuum of 0.06~0.08MPa for 10~15 minutes.

10. The preparation method according to claim 3, characterized in that, The sterilization includes segmented sterilization; the segmented sterilization includes preheating the filled product at 78~82℃ for 8~12 minutes, raising the temperature to 88~95℃ and holding it for 10~20 minutes, and then cooling.

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