Fiber porous free water-rich jelly and its preparation method

Abstract

The application relates to the food field and particularly discloses a jelly rich in free water and having a fiber porous structure and a preparation method of the jelly. The jelly rich in free water and having a fiber porous structure comprises the following raw materials: 81.42-85.31 parts of water, 9-10 parts of white granulated sugar, 4-5.5 parts of brown sugar, 1.34-2.64 parts of a thickening gel agent, 0.03-0.04 parts of titanium dioxide, 0.08-0.1 part of citric acid, 0.08-0.1 part of malic acid, 0.08-0.1 part of sodium citrate and 0.08-0.1 part of essence. The thickening gel agent comprises the following raw materials in parts by weight: 1-2 parts of modified starch, 0.2-0.35 parts of carrageenan, 0.1-0.2 parts of konjac powder, 0.03-0.06 parts of sodium citrate and 0.01-0.03 parts of sodium carboxymethyl cellulose. The jelly has a fiber porous structure, is rich in free water, has a brand-new chewing feeling and a water explosion feeling and has good long-term storage stability.

Description

Technical Field

[0001] This application relates to the field of food processing technology, and more specifically, to a fibrous porous jelly rich in free water and a method for preparing the same. Background Technology

[0002] Jelly is a gelatinous food made primarily from water, sugar, and starch, supplemented with food additives such as thickeners, and with or without the addition of fruit and vegetable products, milk, and dairy products. It is processed through steps such as sol-gelation, mixing, filling, sterilization, and cooling. Its outer packaging is in transparent or opaque containers, and its smooth texture and crystal-clear appearance have always made it popular with consumers.

[0003] With the development of food processing and consumers' pursuit of more interesting food products, the jelly industry has been constantly innovating in recent years. However, current improvements are mostly reflected in changes to jelly packaging, color, and additives, with limited breakthroughs in the internal gel structure of jelly. The main reason for this is that traditional jelly production processes use heating, stirring, cooking, and hot filling methods, and must meet the requirement of maintaining the overall appearance of the product throughout its shelf life. This results in jelly forming a firm, dense, homogeneous gel after cooling, making it difficult to innovate its gel structure. This dense, uniform gel structure leads to a monotonous texture, lacking layering and variation, and making it impossible to form a fibrous, porous internal structure. Furthermore, it is difficult to enrich the pores with free water, limiting further improvements in sensory experience and textural innovation.

[0004] Therefore, how to break through the limitations of the traditional homogeneous colloidal structure of jelly and provide a jelly with a fibrous porous structure rich in free water, thereby bringing a brand-new chewing texture, juicy feel and visual effect, has become a technical problem that the industry urgently needs to solve. Summary of the Invention

[0005] In order to provide a jelly with a porous internal structure rich in free water, bringing consumers a brand-new chewing and juicy texture, this application provides a porous jelly rich in free water and a method for preparing the same.

[0006] In a first aspect, this application provides a fibrous porous jelly rich in free water, employing the following technical solution: A porous, water-rich jelly comprises the following ingredients in parts by weight: 81.42-85.31 parts water, 9-10 parts white sugar, 4-5.5 parts rock sugar, 1.34-2.64 parts thickening and gelling agent, 0.03-0.04 parts titanium dioxide, 0.08-0.1 parts citric acid, 0.08-0.1 parts malic acid, 0.08-0.1 parts sodium citrate, and 0.08-0.1 parts flavoring; The thickening gelling agent comprises the following raw materials in parts by weight: 1-2 parts modified starch, 0.2-0.35 parts carrageenan, 0.1-0.2 parts konjac flour, 0.03-0.06 parts sodium citrate, and 0.01-0.03 parts sodium carboxymethyl cellulose.

[0007] By adopting the above technical solution, during the heating and boiling process, the thickening and gelling agents such as modified starch, carrageenan, and konjac flour are fully hydrated, dispersed, and form a uniform viscous solution. Modified starch molecules and hydrophilic colloidal macromolecular chains such as carrageenan and konjac flour are entangled and associated through hydrogen bonds, van der Waals forces, etc., to jointly construct a preliminary and continuous composite gel network framework. The addition of sodium carboxymethyl cellulose helps to regulate the viscosity and water retention of the system, while sodium citrate, as part of the buffer system, adjusts the initial pH value of the system.

[0008] This application utilizes the instability of α-1,4-glycosidic bonds in modified starch molecules under acidic conditions. After the jelly is filled, sterilized, and initially cooled and solidified, the citric acid and malic acid in the jelly continue to dissociate hydrogen ions under the drive of residual heat, forming a localized acidic microenvironment inside the gel. At this time, in the composite gel network constructed by modified starch and other thickening gelling agents in the early stage, the modified starch molecules or regions rich in modified starch undergo acid hydrolysis under acidic conditions. Their α-1,4-glycosidic bonds break, and long-chain molecules depolymerize, becoming small-molecule dextrins or even the final product glucose. As one of the filler and cross-linking components, the depolymerization and dissolution of modified starch etches countless micron or submillimeter-sized pores into the originally dense composite gel network. The gel skeleton composed of carrageenan, konjac flour, and some incompletely hydrolyzed modified starch components is preserved due to its relative stability to acid, thus forming an interconnected fibrous porous network structure that supports the entire system. When modified starch swells, it absorbs and binds a large amount of water. When acid hydrolysis occurs and glycosidic bonds break, this bound water, along with the glucose produced by hydrolysis, is released to form free water. Due to the presence of the fibrous porous network, this released water does not precipitate onto the surface of the jelly, but is adsorbed by capillary action and locked in the interconnected pores, thus achieving the effect of being rich in free water in the pores and bringing a unique "bursting water" texture.

[0009] Preferably, the modified starch comprises acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1.

[0010] By adopting the above technical solution, if only one type of modified starch that is sensitive to acid and easily hydrolyzed is used, the complete hydrolysis of the modified starch will lead to excessive collapse of the gel skeleton, loss of support, and instability of the jelly shape. However, the added acid-resistant starch can be partially retained in the gel, thus enhancing the network structure.

[0011] The product uses a combination of two modified starches. The acid-hydrolyzed starch is sensitive to acid and hydrolyzes preferentially under acidic conditions, etching out the required fibrous micropores and releasing free water. The modified starch, which is more acid-resistant, is less prone to hydrolysis and can remain in the gel network in large quantities. Together with carrageenan and konjac flour, it forms a more stable fibrous skeleton, avoiding excessive collapse of the skeleton caused by the hydrolysis of all starch. This allows the product to maintain good elasticity and shape support while forming pores. The resulting jelly has abundant pores, a strong burst of water, and a chewy and bouncy texture.

[0012] Modified starch, which is more resistant to acid, can still retain some moisture and exist in the form of bound water, while acid-sensitive hydrolyzed starch releases free water after hydrolysis. By controlling the ratio of the two, the total amount and release rate of free water inside the jelly can be controlled, so that the liquid in the pores is rich but does not seep out excessively, resulting in a more obvious and longer-lasting burst of water and fresh eating experience when you eat it.

[0013] Acid-resistant starch, which is not easily hydrolyzed by acid, gives the gel a chewier texture, while the micropores formed by the hydrolysis of acid-hydrolyzed starch provide a tender and juicy texture. The combination of the two gives the jelly a multi-layered texture that is soft on the outside and moist on the inside, bouncy at first and then bursting with water, which is far superior to the soft and mushy effect that may occur after hydrolysis of modified starch alone.

[0014] An acidic environment persists throughout the shelf life. If acid-hydrolyzed starch is used exclusively, hydrolysis will continue, potentially leading to weakening of the framework, water exudation, or even collapse. The addition of acid-resistant starch can implant stable nodes in the gel network, slowing down the rate of deterioration of the overall structure and allowing the porous fiber structure to remain intact for longer within the shelf life, thus avoiding problems such as interconnected pores and separation of free water later on.

[0015] Preferably, the acid-hydrolyzed starch is selected from acid-hydrolyzed cassava starch, acid-hydrolyzed potato starch, and acid-hydrolyzed waxy corn starch.

[0016] By adopting the above technical solution, the gel formed by the above acid hydrolyzed starch can be more transparent, has a softer texture, and is a better match for juicy and smooth jelly.

[0017] Preferably, the acid-resistant starch is selected from at least one of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetate starch, hydroxypropyl starch ether, and sodium octenyl succinate starch.

[0018] By adopting the above technical solutions, the acid-resistant starch is obtained by chemical modification of starch and can resist acid hydrolysis. Acetylated distarch phosphate and distarch phosphate have the advantages of high temperature resistance, acid resistance and strong shear resistance, which are the guarantee for constructing the jelly skeleton. Acetate starch introduces ester groups such as acetyl groups, which enhances stability through steric hindrance effect. Its paste has high transparency, low sedimentation and good freeze-thaw stability. Hydroxypropyl starch ether introduces hydroxypropyl ether bonds with good stability, which have excellent acid resistance, anti-aging and water retention capacity. Therefore, the above acid-resistant starch can maintain the jelly shape well.

[0019] Preferably, the modified starch comprises acid-hydrolyzed waxy corn starch and acetylated distarch phosphate in a mass ratio of 1:1.

[0020] By adopting the above technical solution, the waxy corn starch has a high amylopectin content, making it less prone to sedimentation and resulting in a highly transparent gel. After acid hydrolysis, the molecular chains become shorter, making it easier to be preferentially and thoroughly hydrolyzed in an acidic environment. This efficiently etches rich and delicate pores, releasing a large amount of free water and bringing a significant burst of water. The purified acid-hydrolyzed waxy corn starch has a low gelatinization temperature and does not contain amylose, resulting in a gel with a softer and more refreshing texture. Acetylated distarch phosphate is simultaneously modified by cross-linking and esterification. Phosphate cross-linking establishes bridges between starch molecules, enhancing particle integrity and heat and shear resistance. Acetylation further improves acid resistance through steric hindrance. When acid-hydrolyzed waxy corn starch is acid-hydrolyzed, acetylated distarch phosphate can maintain the integrity of its own network structure, forming strong and tough fibers that effectively prevent the jelly from collapsing.

[0021] Preferably, the jelly also contains 0.01-0.02 parts by weight of polydextrose that has been treated by high-pressure microfluidic jet.

[0022] By adopting the above technical solution, high-pressure microfluidic treatment can reduce the particle size of polydextrose, allowing it to fill more densely around water molecules. At the same time, the short chains formed after chain breakage expose a large number of hydrophilic hydroxyl groups, which can form a stronger hydrogen bond network to lock in water, slow down water precipitation, and effectively delay the aging and shrinkage of the gel system. In addition, the treated polydextrose can fill and support the gel skeleton more evenly and densely, forming a finer microporous structure with a better taste. It can also delay the hardening process of jelly during storage, allowing the taste to remain in its initial state for a longer period of time. Moreover, high-pressure microfluidic treatment of polydextrose can make the jelly clearer and more transparent, with a smoother and more delicate taste.

[0023] Preferably, the jelly also contains 0.01-0.02 parts by weight of flaxseed gum.

[0024] By adopting the above technical solution, flaxseed gum and carrageenan work together to enhance elasticity and retain water, which can encapsulate water, increase the resistance to water migration, significantly improve gel elasticity, water retention and freeze-thaw stability, form a network with better elasticity and toughness, make the jelly more chewy and tough, and prevent water separation during the shelf life.

[0025] Therefore, flaxseed gum and polydextrose work synergistically to lock in water through structural filling and physical encapsulation, effectively inhibiting water leaching and improving shelf-life stability. Moreover, the gel layer formed by flaxseed gum after absorbing water breaks down during chewing, bringing a novel taste similar to popping boba, and creating a rich chewing experience with the free water in the porous structure.

[0026] Secondly, this application provides a method for preparing a fibrous porous jelly rich in free water, using the following technical solution: A method for preparing a fibrous porous jelly rich in free water includes the following steps: Mix rock sugar with 1-2 times its weight of water and stir until completely dissolved to obtain a solution. Mix the thickening gelling agent and granulated sugar evenly to obtain a powder; Mix titanium dioxide with 5-10 times its weight of water to obtain a suspension; Citric acid, malic acid, sodium citrate, and the remaining water are mixed thoroughly to obtain a blend. Mix the solution and the powder evenly, stir to swell, boil, cool to 80°C, add the suspension, blend and flavoring, mix evenly, filter, pour the filtrate into a cup, seal, pasteurize and cool.

[0027] By adopting the above technical solution and utilizing the acid depolymerization principle of modified starch, the problem of the inability to form fibrous pores and being rich in free water in the internal structure of jelly gel is solved. This results in jelly products having a sweeter taste and improved moisture content while maintaining the same moisture content and sugar content.

[0028] Preferably, the pasteurization temperature is 85-87℃ and the time is 20-22 minutes.

[0029] Preferably, the stirring and swelling time is 15-25 minutes, and the heat preservation time after boiling is 6-12 minutes.

[0030] In summary, this application has the following beneficial effects: 1. Because this application uses modified starch, carrageenan, konjac flour and other thickening and gelling agents, it utilizes the thickening and gelling agents to construct a differentiated microphase structure inside the jelly matrix, and controls acidic conditions to induce selective hydrolysis, thereby "creating pores" in the formed gel network. After the modified starch is acidified, it releases free water, which is locked in the interconnected pores to obtain a juicy texture.

[0031] 2. In this application, modified starch that is sensitive to acid and modified starch with stronger acid resistance are preferred to avoid excessive collapse of the skeleton caused by complete starch hydrolysis. This allows the product to form cavities while maintaining good elasticity and shape support. At the same time, the liquid in the cavities is abundant but does not seep out excessively, resulting in a more lasting burst of water and fresh eating experience when you eat it.

[0032] 3. In this application, polydextrose and flaxseed gum treated with ultra-high pressure microfluidic are preferred to achieve dual water locking through structural filling and physical encapsulation, inhibiting the release of water from the jelly and effectively improving shelf stability. Detailed Implementation

[0033] The present application will be further described in detail below with reference to the embodiments.

[0034] Example 1: 40g of waxy corn starch and 60g of water were mixed evenly to make a starch milk. 6% hydrochloric acid (0.5mol / L) by weight of the starch milk was added. The mixture was heated in a water bath at 50℃ and stirred for 60min. After washing with water, it was neutralized to pH 7 with a 5% calcium carbonate solution. The precipitate was centrifuged and dried at 40℃.

[0035] Example 2 of preparation of acid-hydrolyzed cassava starch: The difference from Example 1 is that the starch raw material is cassava flour.

[0036] Example Example 1: A fibrous, porous jelly rich in free water, comprising the following ingredients by weight: 83.92 kg water, 8 kg white sugar, 5 kg rock sugar, 2.64 kg thickening gelling agent, 0.04 kg titanium dioxide, 0.1 kg citric acid, 0.1 kg malic acid, 0.1 kg sodium citrate, and 0.1 kg flavoring, wherein the flavoring is apple flavoring, and the thickening gelling agent is prepared by blending the following ingredients by weight: 2 kg modified starch, 0.35 kg carrageenan, 0.2 kg konjac flour, 0.06 kg sodium citrate, and 0.03 kg sodium carboxymethyl cellulose, wherein the modified starch is acid-hydrolyzed waxy corn starch prepared by the method of Example 1.

[0037] The method for preparing the above-mentioned porous, water-rich jelly includes the following steps: (1) Mix rock sugar with twice its weight of water and stir until completely dissolved to obtain a solution; (2) Mix the thickening gelling agent with white sugar evenly to obtain a powder; (3) Mix titanium dioxide with 10 times its mass of water to prepare a suspension; (4) Mix citric acid, malic acid, sodium citrate and the remaining water evenly to obtain a blend; (5) Mix the solution prepared in step (1) with the powder prepared in step (2) evenly to obtain a gel solution; (6) After stirring and swelling the gel solution for 20 minutes, boil it for 10 minutes. After cooling to 80°C, add the suspension obtained in step (3) and the mixture obtained in step (4). Stir evenly, filter out the uneven gel blocks with a filter cloth, pour the filtrate into the jelly cup, seal it, and control the filling time within 40 minutes. (7) Pasteurize and cool the sealed jelly. The pasteurization temperature is 85℃ and the time is 22min. The temperature of the cooling water is 16℃ and the center temperature is 35℃ after cooling.

[0038] Example 2: A fibrous, porous jelly rich in free water, comprising the following raw materials by weight: 83.65 kg water, 10 kg white sugar, 4 kg rock sugar, 2 kg thickening gelling agent, 0.03 kg titanium dioxide, 0.08 kg citric acid, 0.08 kg malic acid, 0.08 kg sodium citrate, and 0.08 kg flavoring, wherein the flavoring is apple flavoring, and the thickening gelling agent is prepared by blending the following raw materials by weight: 1 kg modified starch, 0.2 kg carrageenan, 0.1 kg konjac flour, 0.03 kg sodium citrate, and 0.01 kg sodium carboxymethyl cellulose, wherein the modified starch is acid-hydrolyzed waxy corn starch prepared by the method of Preparation Example 1.

[0039] The method for preparing the above-mentioned porous, water-rich jelly includes the following steps: (1) Mix rock sugar with water of equal weight and stir until completely dissolved to obtain a solution; (2) Mix the thickening gelling agent with white sugar evenly to obtain a powder; (3) Mix titanium dioxide with 5 times its mass of water to prepare a suspension; (4) Mix citric acid, malic acid, sodium citrate and the remaining water evenly to obtain a blend; (5) Mix the solution prepared in step (1) with the powder prepared in step (2) evenly to obtain a gel solution; (6) After stirring and swelling the gel liquid for 15 minutes, boil it for 12 minutes. After cooling to 80°C, add the suspension obtained in step (3) and the mixture obtained in step (4). Stir evenly, filter out the uneven gel blocks with a filter cloth, pour the filtrate into the jelly cup, seal it, and control the filling time within 40 minutes. (7) Pasteurize and cool the sealed jelly. The pasteurization temperature is 87℃ and the time is 20min. The temperature of the cooling water is 16℃ and the center temperature is 35℃ after cooling.

[0040] Example 3: A fibrous porous jelly rich in free water, comprising the following raw materials by weight: 83.73 kg water, 9 kg white sugar, 5.5 kg rock sugar, 1.34 kg thickening gelling agent, 0.03 kg titanium dioxide, 0.1 kg citric acid, 0.1 kg malic acid, 0.1 kg sodium citrate, and 0.1 kg flavoring, wherein the flavoring is apple flavoring, and the thickening gelling agent is prepared by blending the following raw materials by weight: 1.5 kg modified starch, 0.25 kg carrageenan, 0.15 kg konjac flour, 0.05 kg sodium citrate, and 0.02 kg sodium carboxymethyl cellulose, wherein the modified starch is acid-hydrolyzed waxy corn starch prepared by the method of Preparation Example 1.

[0041] The method for preparing the above-mentioned porous, water-rich jelly includes the following steps: (1) Mix rock sugar with twice its weight of water and stir until completely dissolved to obtain a solution; (2) Mix the thickening gelling agent with white sugar evenly to obtain a powder; (3) Mix titanium dioxide with 8 times its mass of water to prepare a suspension; (4) Mix citric acid, malic acid, sodium citrate and the remaining water evenly to obtain a blend; (5) Mix the solution prepared in step (1) with the powder prepared in step (2) evenly to obtain a gel solution; (6) After stirring and swelling the gel liquid for 25 minutes, boil it for 6 minutes. After cooling to 80°C, add the suspension obtained in step (3) and the mixture obtained in step (4). Stir evenly, filter out the uneven gel blocks with a filter cloth, pour the filtrate into the jelly cup, seal it, and control the filling time within 40 minutes. (7) Pasteurize and cool the sealed jelly. The pasteurization temperature is 87℃ and the time is 22min. The temperature of the cooling water is 16℃ and the center temperature is 35℃ after cooling.

[0042] Example 4: A fibrous, porous jelly rich in free water, which differs from Example 1 in that the modified starch includes acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1. The acid-hydrolyzed starch is acid-hydrolyzed waxy corn starch prepared by the method of Preparation Example 1, and the acid-resistant starch is acetylated distarch phosphate (E1414).

[0043] Example 5: A fibrous porous jelly rich in free water, which differs from Example 1 in that the modified starch includes acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1. The acid-hydrolyzed starch is acid-hydrolyzed waxy corn starch prepared by the method of Example 1, and the acid-resistant starch is hydroxypropyl distarch phosphate starch.

[0044] Example 6: A fibrous porous jelly rich in free water, which differs from Example 1 in that the modified starch includes acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1. The acid-hydrolyzed starch is acid-hydrolyzed waxy corn starch prepared by the method of Preparation Example 1, and the acid-resistant starch is hydroxypropyl starch ether.

[0045] Example 7: A fibrous, porous jelly rich in free water, which differs from Example 1 in that the modified starch includes acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1. The acid-hydrolyzed starch is acid-hydrolyzed cassava starch prepared by the method of Preparation Example 2, and the acid-resistant starch is acetylated distarch phosphate.

[0046] Example 8: A fibrous porous jelly rich in free water, which differs from Example 1 in that the modified starch includes acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:1. The acid-hydrolyzed starch is acid-hydrolyzed waxy corn starch prepared by the method of Example 1, and the acid-resistant starch is sodium octenyl succinate starch.

[0047] Example 9: A fibrous porous jelly rich in free water, which differs from Example 4 in that the raw materials of the jelly also contain 0.02 kg of polydextrose. The preparation method of the jelly differs from that of Example 1 in that the polydextrose is mixed evenly with a thickening gelling agent and white sugar to obtain a powder. The rest of the method is the same as that of Example 1.

[0048] Example 10: A fibrous porous jelly rich in free water, differing from Example 4 in that the jelly raw materials also contain 0.02 kg of polydextrose. The polydextrose is treated by high-pressure microfluidic jet. The specific treatment method is as follows: polydextrose and distilled water are mixed at a mass ratio of 1:30, and treated three times at 120 MPa using an FPG 12800 high-pressure microfluidic nano-homogenizer, followed by freeze-drying and pulverizing through a 200-mesh sieve. The preparation method of the jelly differs from that of Example 1 in that the thickening gelling agent, white sugar and polydextrose treated by high-pressure microfluidic jet are mixed evenly to obtain a powder, and the remaining methods are the same as in Example 1.

[0049] Example 11: A fiber-porous jelly rich in free water, which differs from Example 4 in that the raw materials of the jelly also contain 0.02 kg of polydextrose and 0.02 kg of flaxseed gum. The polydextrose is treated by high pressure microjet. The specific treatment method is as follows: the polydextrose and distilled water are mixed at a mass ratio of 1:30, and the mixture is treated three times at 120 MPa using an FPG 12800 high pressure microjet nano-homogenizer. Then it is freeze-dried and pulverized through a 200-mesh sieve. The preparation method of the jelly differs from that of Example 1 in that: (1) rock sugar is mixed with twice the mass of water and stirred until completely dissolved. Flaxseed gum is added to obtain a solution. (2) the thickening gelling agent, white sugar and polydextrose treated by high pressure microjet are mixed evenly to obtain a powder. The rest of the methods are the same as those in Example 1.

[0050] Comparative Example

[0051] Comparative Example 1: A fibrous, porous jelly rich in free water, which differs from Example 1 in that an equal amount of gelatin is used instead of modified starch.

[0052] Performance testing I. Sensory Evaluation Test: The jelly was prepared according to the methods in the examples and comparative examples. A sensory evaluation group of 10 people evaluated the jelly in five aspects: texture, taste, aroma and flavor, color, and juiciness. The full score was 100 points. The sensory evaluation criteria are shown in Table 1, and the sensory evaluation results are shown in Table 2.

[0053] Table 1

[0054] Table 2

[0055] As can be seen from the sensory evaluation criteria in Table 1 and the sensory evaluation results in Table 2, the jellies prepared in Examples 1-3 have a delicate texture, strong gelatinous feel, good chewiness, and a bursting watery sensation.

[0056] Examples 4-8 use a combination of acid-resistant starch and acid-hydrolyzed starch, which results in a better bursting texture and improved textural properties in the jelly. Examples 9-11 use polydextrose and flaxseed gum, which enhance the bursting texture and improve the taste of the jelly.

[0057] Comparative Example 1 used gelatin instead of acid-hydrolyzed waxy corn starch. Gelatin is stable in an acidic environment, so the bursting sensation is significantly reduced.

[0058] II. Texture Properties Test: Jelly was prepared according to the methods in the examples and comparative examples. It was tested at room temperature using a TMS texture analyzer with a TPA500 probe and a 25.4 mm diameter general-purpose cylindrical probe. The force sensor range was 400 N. The probe returned to the sample surface at a height of 55 mm. The sample deformation percentage was 30%. The speed before, during, and after the test was 30 mm / min. The initial trigger force was 0.3 N. The test cycle was 2 times. The hardness, elasticity, chewiness, and adhesiveness of the sample were measured. The test results are shown in Table 3.

[0059] Table 3

[0060] As can be seen from the data in Table 3, the jellies prepared in Examples 1-3 have moderate hardness, high elasticity, strong chewiness, good texture, and a chewy mouthfeel.

[0061] Compared with Example 1, Examples 4-8 use acid-hydrolyzed starch and acid-resistant starch, resulting in jelly with improved elasticity and better chewiness.

[0062] Example 9 added polydextrose, Example 10 added polydextrose treated with high pressure microfluidic jet, and Example 11 added microfluidic treated polydextrose and flaxseed gum. It can be seen that the jelly prepared in Examples 9-11 has improved elasticity and chewiness, and better texture properties.

[0063] IV. Water Separation Rate Test: The jelly was placed at 37℃ and 70% relative humidity for 10, 20, 30 and 40 days, and the water separation rate was tested accordingly. Ten samples were tested in each group, and the average value of the test results was taken. The test results were recorded in Table 4. The test method for water separation rate is as follows: The jelly was placed in a 50mL plastic centrifuge tube and centrifuged at 11000r / min for 30min. The water in the upper layer was absorbed with filter paper, and the mass difference was calculated after weighing. The water separation rate was calculated according to the following formula: Water separation rate = (mass of centrifuge tube containing jelly before centrifugation - mass of centrifuge tube after water absorption) / mass of centrifuge tube containing jelly before centrifugation × 100%.

[0064] Table 4

[0065] As can be seen from the data in Table 4, the jellies obtained in Examples 1-3 maintained the same water absorption rate throughout the 40 days of accelerated testing, while the water absorption rate of the jelly obtained in Comparative Example 1, which used gelatin, increased significantly. In Examples 4-8, the water separation rate of the jelly decreased significantly over time due to the use of acid-hydrolyzed starch and acid-resistant starch. The addition of polydextrose in Example 9 improved the water separation rate and storage stability. In Example 10, the addition of polydextrose treated with ultra-high pressure microfluidics, and in Example 11, the addition of flaxseed gum and polydextrose treated with ultra-high pressure microfluidics, further reduced the water separation rate and improved storage stability.

[0066] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A fibrous, porous jelly rich in free water, characterized in that, The ingredients include the following parts by weight: water 81.42-85.31 parts, white sugar 9-10 parts, rock sugar 4-5.5 parts, thickening and gelling agent 1.34-2.64 parts, titanium dioxide 0.03-0.04 parts, citric acid 0.08-0.1 parts, malic acid 0.08-0.1 parts, sodium citrate 0.08-0.1 parts, and flavoring 0.08-0.1 parts; The thickening gelling agent comprises the following raw materials in parts by weight: 1-2 parts modified starch, 0.2-0.35 parts carrageenan, 0.1-0.2 parts konjac flour, 0.03-0.06 parts sodium citrate, and 0.01-0.03 parts sodium carboxymethyl cellulose.

2. The fiber-porous jelly rich in free water according to claim 1, characterized in that: The modified starch comprises acid-hydrolyzed starch and acid-resistant starch in a mass ratio of 1:

1.

3. The fiber-porous jelly rich in free water according to claim 2, characterized in that: The acid-hydrolyzed starch is selected from acid-hydrolyzed cassava starch, acid-hydrolyzed potato starch, and acid-hydrolyzed waxy corn starch.

4. The fiber-porous jelly rich in free water according to claim 3, characterized in that: The acid-resistant starch is selected from at least one of acetylated distarch phosphate, hydroxypropyl distarch phosphate, acetate starch, hydroxypropyl starch ether, and sodium octenyl succinate starch.

5. The fiber-porous jelly rich in free water according to claim 4, characterized in that: The modified starch comprises acid-hydrolyzed waxy corn starch and acetylated distarch phosphate in a mass ratio of 1:

1.

6. The fiber-porous jelly rich in free water according to claim 1, characterized in that: The jelly also contains 0.01-0.02 parts by weight of polydextrose that has been treated with high-pressure microfluidic jet.

7. The fiber-porous jelly rich in free water according to claim 6, characterized in that: The jelly also contains 0.01-0.02 parts by weight of flaxseed gum.

8. The method for preparing the fibrous porous, water-rich jelly according to any one of claims 1-7, characterized in that, Includes the following steps: Mix rock sugar with 1-2 times its weight of water and stir until completely dissolved to obtain a solution. Mix the thickening gelling agent and granulated sugar evenly to obtain a powder; Mix titanium dioxide with 5-10 times its weight of water to obtain a suspension; Citric acid, malic acid, sodium citrate, and the remaining water are mixed thoroughly to obtain a blend. Mix the solution and the powder evenly, stir to swell, boil, cool to 80°C, add the suspension, blend and flavoring, mix evenly, filter, pour the filtrate into a cup, seal, pasteurize and cool.

9. The method for preparing a porous, water-rich jelly according to claim 8, characterized in that: The pasteurization temperature is 85-87℃ and the time is 20-22 minutes.

10. The method for preparing the fibrous porous jelly rich in free water according to claim 8, characterized in that: The stirring and swelling time is 15-25 minutes, and the heat preservation time after boiling is 6-12 minutes.

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