A hawthorn pectin-based sugar-controlling hawthorn special dietary food and its preparation method

Abstract

This invention relates to a hawthorn pectin-based sugar-controlling hawthorn special dietary food and its preparation method. By weight, it comprises 35-55 parts hawthorn pulp, 2.5-4.5 parts hawthorn low-ester pectin, 0.2-0.6 parts hawthorn flavonoids, 3-7 parts fructooligosaccharides, 1.5-3 parts konjac powder, 0.1-0.3 parts citric acid, 0.05-0.15 parts vitamin C, and 0.03-0.08 parts edible calcium carbonate. The proposed method for preparing this hawthorn pectin-based sugar-controlling hawthorn special dietary food addresses the shortcomings of existing special dietary foods, which often simply add hawthorn pectin without fully utilizing its sugar-controlling effects. Furthermore, these methods fail to leverage the medicinal and edible advantages of hawthorn, resulting in an inability to achieve a precise match between "ingredients, functions, and special dietary needs." Additionally, the methods suffer from complex preparation processes and low retention rates of functional components.

Description

Technical Field

[0001] This invention relates to the field of hawthorn food preparation technology, and in particular to a hawthorn pectin-based sugar-controlled hawthorn special dietary food and its preparation method. Background Technology

[0002] Special dietary foods are designed for individuals with specific physiological conditions or nutritional needs, providing targeted nutritional support. Currently, the number of people with diabetes and impaired glucose tolerance is increasing, leading to a strong demand for hawthorn-based foods. However, traditional hawthorn products often contain large amounts of added sucrose, resulting in a high glycemic index and failing to meet blood sugar control requirements. Furthermore, existing blood sugar control special dietary foods mostly utilize exogenous functional ingredients, lacking products centered on hawthorn's natural components (such as hawthorn pectin), and suffer from problems such as a dry taste, limited nutritional diversity, and limited blood sugar control effects.

[0003] Hawthorn pectin is a natural water-soluble dietary fiber found in hawthorn, which can slow down glucose absorption, lower postprandial blood sugar, and regulate intestinal flora. However, its application in existing special dietary foods is mostly limited to simply adding hawthorn pectin, failing to fully utilize its blood sugar control effects and failing to combine it with the inherent medicinal and edible advantages of hawthorn. This makes it impossible to achieve a precise match between "ingredients-functions-special dietary needs," and also suffers from drawbacks such as complex preparation processes and low retention rates of functional components.

[0004] Therefore, in order to address the above problems, the present invention urgently needs to provide a hawthorn pectin-based sugar-controlling hawthorn special dietary food and its preparation method. Summary of the Invention

[0005] The purpose of this invention is to provide a hawthorn pectin-based sugar-controlling hawthorn special dietary food and its preparation method. The proposed preparation method of hawthorn pectin-based sugar-controlling hawthorn special dietary food solves the problems of existing special dietary foods, which mostly involve simply adding hawthorn pectin without fully utilizing its sugar-controlling effect. Furthermore, it does not take into account the medicinal and edible advantages of hawthorn itself, and cannot achieve a precise match between "ingredients-functions-special dietary needs". At the same time, it also suffers from defects such as complex preparation process and low retention rate of functional components.

[0006] The present invention provides a hawthorn pectin-based sugar-controlling hawthorn special dietary food, which, by weight, comprises 35-55 parts hawthorn pulp, 2.5-4.5 parts hawthorn low-ester pectin, 0.2-0.6 parts hawthorn flavonoids, 3-7 parts fructooligosaccharides, 1.5-3 parts konjac powder, 0.1-0.3 parts citric acid, 0.05-0.15 parts vitamin C, and 0.03-0.08 parts edible calcium carbonate.

[0007] Preferably, the hawthorn low-ester pectin is prepared by ultra-high pressure coupled pulse enzymatic hydrolysis of hawthorn residue, and the galacturonic acid content in the hawthorn low-ester pectin is ≥78%, and the degree of esterification is 25%-35%.

[0008] Preferably, by weight, it includes 40-50 parts hawthorn pulp, 3-4 parts hawthorn low-ester pectin, 0.4-0.5 parts hawthorn flavonoids, 4-5 parts fructooligosaccharides, 2-2.5 parts konjac powder, 0.2 parts citric acid, 0.1 parts vitamin C, and 0.04-0.06 parts edible calcium carbonate.

[0009] Preferably, the soluble solids content of the hawthorn pectin-based sugar-controlled hawthorn special dietary food is ≤28%.

[0010] The present invention also provides a method for preparing a hawthorn special dietary food based on hawthorn pectin as described in any one of the above-mentioned methods, comprising the following steps: Wash the hawthorns, remove the pits, pulp them, and pass them through an 80-100 mesh sieve to obtain hawthorn pulp; Hawthorn residue was subjected to ultra-high pressure coupled pulse enzymatic hydrolysis to prepare hawthorn low-ester pectin; According to the weight proportions, mix hawthorn low-ester pectin, hawthorn flavonoids, fructooligosaccharides, konjac powder, vitamin C and edible calcium carbonate, add hawthorn pulp, stir at room temperature, add citric acid and water, and continue stirring to obtain a mixture. The mixture is poured into a vacuum concentration tank for concentration until the solid content is 30%-35%, thus obtaining the concentrated material. The concentrated material is poured into a mold, placed in a low-temperature drying oven, demolded, cut, and sterilized to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

[0011] Preferably, the temperature of the low-temperature drying oven is set to 35-45℃.

[0012] Preferably, the concentrate is dried in a low-temperature drying oven until the moisture content is ≤8% before demolding.

[0013] Preferably, edible calcium carbonate is pulverized and passed through a 100-120 mesh sieve before use.

[0014] Preferably, the degree of esterification of hawthorn pectin is 25%-35%.

[0015] Preferably, the concentration temperature is 45-55℃ and the vacuum degree is 0.06-0.08MPa.

[0016] The hawthorn pectin-based sugar-controlling hawthorn special dietary food and its preparation method provided by this invention have the following advantages compared with the prior art: 1. The hawthorn pectin-based sugar-controlling hawthorn special dietary food provided by the present invention uses hawthorn pectin (low ester type, esterification degree 25%-35%) as the core sugar-controlling component, combined with hawthorn flavonoids and dietary fiber to achieve "synergistic sugar control of natural ingredients". It has no added sucrose or artificial sweeteners, and the glycemic index (GI) is ≤55, making it suitable for people who need to control their blood sugar.

[0017] 2. The hawthorn pectin-based sugar-controlling hawthorn special dietary food provided by the present invention has a formula that is precisely adapted to the nutritional needs of people who want to control their blood sugar. It takes into account the feeling of fullness and the function of promoting digestion, while supplementing vitamins and minerals to achieve nutritional balance. It is different from existing special dietary foods that simply control blood sugar and lack nutritional synergy.

[0018] 3. The preparation method of hawthorn pectin-based sugar-controlled hawthorn special dietary food provided by the present invention adopts the process of "low temperature enzymatic hydrolysis-vacuum concentration-low temperature molding" to maximize the preservation of the functionality of hawthorn pectin, avoid high temperature damage to effective ingredients, improve the taste of the product, and solve the problems of dryness and insufficient flavor in traditional special dietary foods. Detailed Implementation

[0019] The technical solution of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0020] The present invention provides a hawthorn pectin-based sugar-controlling hawthorn special dietary food, which, by weight, comprises 35-55 parts hawthorn pulp, 2.5-4.5 parts hawthorn low-ester pectin, 0.2-0.6 parts hawthorn flavonoids, 3-7 parts fructooligosaccharides, 1.5-3 parts konjac powder, 0.1-0.3 parts citric acid, 0.05-0.15 parts vitamin C, and 0.03-0.08 parts edible calcium carbonate.

[0021] Specifically, hawthorn low-ester pectin is prepared by ultra-high pressure coupled pulse enzymatic hydrolysis of hawthorn residue. The galacturonic acid content in hawthorn low-ester pectin is ≥78%, and the degree of esterification is 25%-35%.

[0022] Specifically, by weight, it includes 40-50 parts hawthorn pulp, 3-4 parts hawthorn low-ester pectin, 0.4-0.5 parts hawthorn flavonoids, 4-5 parts fructooligosaccharides, 2-2.5 parts konjac powder, 0.2 parts citric acid, 0.1 parts vitamin C, and 0.04-0.06 parts edible calcium carbonate.

[0023] Specifically, the soluble solids content of hawthorn pectin-based sugar-controlled hawthorn special dietary food is ≤28%.

[0024] The present invention also provides a method for preparing a hawthorn special dietary food based on hawthorn pectin as described in any one of the above-mentioned methods, comprising the following steps: Wash the hawthorns, remove the pits, pulp them, and pass them through an 80-100 mesh sieve to obtain hawthorn pulp; Hawthorn residue was subjected to ultra-high pressure coupled pulse enzymatic hydrolysis to prepare hawthorn low-ester pectin; According to the weight proportions, mix hawthorn low-ester pectin, hawthorn flavonoids, fructooligosaccharides, konjac powder, vitamin C and edible calcium carbonate, add hawthorn pulp, stir at room temperature, add citric acid and water, and continue stirring to obtain a mixture. The mixture is poured into a vacuum concentration tank for concentration until the solid content is 30%-35%, thus obtaining the concentrated material. The concentrated material is poured into a mold, placed in a low-temperature drying oven, demolded, cut, and sterilized to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

[0025] Specifically, the temperature of the low-temperature drying oven is set to 35-45℃.

[0026] Specifically, the concentrate is dried in a low-temperature drying oven until the moisture content is ≤8% before demolding.

[0027] Specifically, edible calcium carbonate should be pulverized and passed through a 100-120 mesh sieve before use.

[0028] Specifically, hawthorn pectin has an esterification degree of 25%-35%.

[0029] Specifically, the concentration temperature is 45-55℃ and the vacuum degree is 0.06-0.08MPa.

[0030] Example 1 This embodiment provides a method for preparing a hawthorn pectin-based sugar-controlling hawthorn special dietary food, which includes the following steps: 101) Wash the hawthorns, remove the pits, pulp them, and pass them through an 80-mesh sieve to obtain hawthorn pulp; 102) Hawthorn residue was hydrolyzed by ultra-high pressure coupled pulse enzymatic hydrolysis to prepare hawthorn low-ester pectin; 103) According to the weight proportions, mix 2.5 parts of hawthorn low-ester pectin, 0.2 parts of hawthorn flavonoids, 3 parts of fructooligosaccharides, 1.5 parts of konjac powder, 0.05 parts of vitamin C and 0.03 parts of edible calcium carbonate, add 35 parts of hawthorn pulp, stir at room temperature, add 0.1 parts of citric acid and 5 parts of water, and continue stirring to obtain a mixture; 104) Pour the mixture into a vacuum concentrator for concentration at a temperature of 45°C and a vacuum of 0.06 MPa until the solid content reaches 30%, thus obtaining the concentrated material. 105) Pour the concentrated material into the mold, place it in a low-temperature drying oven at 35℃, dry it until the moisture content is ≤8%, demold, cut, and sterilize to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

[0031] Before using the edible calcium carbonate in this embodiment, it is first pulverized and passed through a 100-mesh sieve.

[0032] The degree of esterification of hawthorn pectin in this embodiment is 25%.

[0033] The hawthorn low-ester pectin in this embodiment is prepared by hawthorn residue through ultra-high pressure coupled pulse enzymatic hydrolysis. The hawthorn low-ester pectin contains ≥78% galacturonic acid and has a degree of esterification of 25%.

[0034] The hawthorn pectin-based sugar-controlled hawthorn special dietary food of this embodiment has soluble solids ≤28% and glycemic index (GI) ≤55.

[0035] Example 2 This embodiment provides a method for preparing a hawthorn pectin-based sugar-controlling hawthorn special dietary food, which includes the following steps: 201) Wash the hawthorns, remove the pits, pulp them, and pass them through a 100-mesh sieve to obtain hawthorn pulp; 202) Hawthorn residue was hydrolyzed by ultra-high pressure coupled pulse enzymatic hydrolysis to prepare hawthorn low-ester pectin; 203) According to the weight proportions, mix 4 parts of hawthorn low-ester pectin, 0.5 parts of hawthorn flavonoids, 7 parts of fructooligosaccharides, 2.5 parts of konjac powder, 0.1 parts of vitamin C and 0.06 parts of edible calcium carbonate, add 50 parts of hawthorn pulp, stir at room temperature, add 0.2 parts of citric acid and 5 parts of water, and continue stirring to obtain a mixture; 204) Pour the mixture into a vacuum concentrator for concentration at a temperature of 55°C and a vacuum of 0.08 MPa until the solid content reaches 35%, thus obtaining the concentrated material. 205) Pour the concentrated material into the mold, place it in a low-temperature drying oven at 45℃, dry it until the moisture content is ≤8%, demold, cut, and sterilize to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

[0036] Before using the edible calcium carbonate in this embodiment, it is first pulverized and passed through a 120-mesh sieve.

[0037] The degree of esterification of hawthorn pectin in this embodiment is 35%.

[0038] The hawthorn low-ester pectin in this embodiment is prepared by hawthorn residue through ultra-high pressure coupled pulse enzymatic hydrolysis. The hawthorn low-ester pectin contains ≥78% galacturonic acid and has a degree of esterification of 35%.

[0039] The hawthorn pectin-based sugar-controlled hawthorn special dietary food of this embodiment has soluble solids ≤28% and glycemic index (GI) ≤55.

[0040] The hawthorn pectin-based sugar-controlling hawthorn special dietary food provided by this invention uses hawthorn pectin (low ester type, esterification degree 25%-35%) as the core sugar-controlling component, combined with hawthorn flavonoids and dietary fiber to achieve "synergistic sugar control of natural ingredients". It has no added sucrose, no artificial sweeteners, and a glycemic index (GI) ≤55, making it suitable for people who need to control their blood sugar.

[0041] The hawthorn pectin-based sugar-controlling special dietary food provided by this invention has a formula that is precisely tailored to the nutritional needs of people who want to control their blood sugar. It takes into account both satiety and digestive function, while also supplementing vitamins and minerals to achieve nutritional balance. This is different from existing special dietary foods that simply control blood sugar but lack nutritional synergy.

[0042] The preparation method of hawthorn pectin-based sugar-controlled hawthorn special dietary food provided by the present invention adopts the process of "low temperature enzymatic hydrolysis-vacuum concentration-low temperature molding" to maximize the preservation of the functionality of hawthorn pectin, avoid high temperature damage to effective ingredients, improve the taste of the product, and solve the problems of dryness and insufficient flavor in traditional special dietary foods.

[0043] Example 3 This embodiment provides a method for preparing a hawthorn pectin-based sugar-controlling hawthorn special dietary food, which includes the following steps: 301) Wash the hawthorns, remove the pits, pulp them, and pass them through a 100-mesh sieve to obtain hawthorn pulp; 302) Hawthorn residue was hydrolyzed under ultra-high pressure with coupled pulse enzymatic hydrolysis to prepare low-ester hawthorn pectin; 303) According to the weight proportions, mix 3.5 parts of hawthorn low-ester pectin, 0.6 parts of hawthorn flavonoids, 7 parts of fructooligosaccharides, 3 parts of konjac powder, 0.15 parts of vitamin C and 0.08 parts of edible calcium carbonate, add 55 parts of hawthorn pulp, stir at room temperature, add 0.3 parts of citric acid and 10 parts of water, and continue stirring to obtain a mixture; 304) Pour the mixture into a vacuum concentrator for concentration at a temperature of 50°C and a vacuum of 0.07 MPa until the solid content reaches 33%, thus obtaining the concentrated material. 305) Pour the concentrated material into the mold, place it in a low-temperature drying oven at 40℃, dry it until the moisture content is ≤8%, demold, cut, and sterilize to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

[0044] Before using the edible calcium carbonate in this embodiment, it is first pulverized and passed through a 120-mesh sieve.

[0045] The degree of esterification of hawthorn pectin in this embodiment is 30%.

[0046] The hawthorn low-ester pectin in this embodiment is prepared by hawthorn residue through ultra-high pressure coupled pulse enzymatic hydrolysis. The hawthorn low-ester pectin contains ≥78% galacturonic acid and has a degree of esterification of 30%.

[0047] The hawthorn pectin-based sugar-controlled hawthorn special dietary food of this embodiment has soluble solids ≤28% and glycemic index (GI) ≤55.

[0048] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A hawthorn pectin-based sugar-controlling special dietary food, characterized in that: By weight, it includes 35-55 parts hawthorn pulp, 2.5-4.5 parts hawthorn low-ester pectin, 0.2-0.6 parts hawthorn flavonoids, 3-7 parts fructooligosaccharides, 1.5-3 parts konjac powder, 0.1-0.3 parts citric acid, 0.05-0.15 parts vitamin C, and 0.03-0.08 parts edible calcium carbonate.

2. The hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 1, characterized in that: Hawthorn low-ester pectin is prepared by ultra-high pressure coupled pulse enzymatic hydrolysis of hawthorn residue. The galacturonic acid content in hawthorn low-ester pectin is ≥78%, and the degree of esterification is 25%-35%.

3. The hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 1, characterized in that: By weight, it includes 40-50 parts hawthorn pulp, 3-4 parts hawthorn low-ester pectin, 0.4-0.5 parts hawthorn flavonoids, 4-5 parts fructooligosaccharides, 2-2.5 parts konjac powder, 0.2 parts citric acid, 0.1 parts vitamin C, and 0.04-0.06 parts edible calcium carbonate.

4. The hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 1, characterized in that: Hawthorn pectin-based sugar-controlled hawthorn special dietary food has a soluble solids content of ≤28%.

5. A method for preparing a hawthorn special dietary food based on hawthorn pectin base as described in any one of claims 1-4, characterized in that: Includes the following steps: Wash the hawthorns, remove the pits, pulp them, and pass them through an 80-100 mesh sieve to obtain hawthorn pulp; Hawthorn residue was subjected to ultra-high pressure coupled pulse enzymatic hydrolysis to prepare hawthorn low-ester pectin; According to the weight proportions, mix hawthorn low-ester pectin, hawthorn flavonoids, fructooligosaccharides, konjac powder, vitamin C and edible calcium carbonate, add hawthorn pulp, stir at room temperature, add citric acid and water, and continue stirring to obtain a mixture. The mixture is poured into a vacuum concentration tank for concentration until the solid content is 30%-35%, thus obtaining the concentrated material. The concentrated material is poured into a mold, placed in a low-temperature drying oven, demolded, cut, and sterilized to obtain hawthorn pectin-based sugar-controlled hawthorn special dietary food.

6. The preparation method of the hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 5, characterized in that: The temperature of the low-temperature drying oven is set to 35-45℃.

7. The preparation method of the hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 5, characterized in that: The concentrate is dried in a low-temperature drying oven until the moisture content is ≤8% before demolding.

8. The preparation method of the hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 5, characterized in that: Before using edible calcium carbonate, it should be pulverized and passed through a 100-120 mesh sieve.

9. The preparation method of the hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 5, characterized in that: The degree of esterification of hawthorn pectin is 25%-35%.

10. The preparation method of the hawthorn pectin-based sugar-controlling hawthorn special dietary food according to claim 5, characterized in that: Concentration temperature 45-55℃, vacuum degree 0.06-0.08MPa.