A functional jelly containing ginger extract and a method for preparing the same

Abstract

This invention discloses a functional jelly containing ginger extract and its preparation method, relating to the field of jelly production technology. The functional jelly containing ginger extract comprises the following raw materials in parts by weight: 5-40 parts ginger extract, 0.8-2 parts seaweed powder, 0.5-1.5 parts konjac powder, and 0.1-0.5 parts potassium chloride. This invention provides a novel and healthy solution for functional jelly by adding ginger extract to maximize the retention of active ingredients such as gingerol, and by adding seaweed powder and konjac powder to completely replace traditional edible gums. It also combines the natural activity of ginger, the dietary fiber of konjac, and the eye-protecting function of lutein, offering advantages such as high retention rate of active ingredients, clean labeling, and excellent taste and flavor.

Description

Technical Field

[0001] This invention relates to the field of jelly production technology, and in particular to a functional jelly containing ginger extract and its preparation method. Background Technology

[0002] As a popular snack food, jelly is increasingly sought after for its health and functionality. Ginger, a traditional food and medicine, is rich in active ingredients such as gingerol and shogaol, and possesses various physiological functions including warming the stomach, anti-oxidation, and anti-inflammation. However, applying ginger to jelly products faces the following technical bottlenecks: Active ingredients are easily lost: Traditional ginger processing often involves high-temperature boiling or extraction, which leads to the decomposition and volatilization of heat-sensitive active ingredients such as gingerol, greatly reducing their function and easily producing a "cooked soup taste" with poor flavor.

[0003] Gel systems rely on additives: Traditional jellies use edible colloids such as gelatin, carrageenan, and agar as gelling agents. While they can be formed, their ingredient lists are complex and do not align with current consumer trends emphasizing "cleanliness labels." Some consumers also have reservations about animal-derived gelatin or synthetic additives.

[0004] Single product function: Most jelly products on the market only focus on taste and texture, lacking clear functional ingredients, resulting in severe homogenization competition.

[0005] Therefore, developing a functional jelly product that can retain the natural active ingredients of ginger to the maximum extent, does not use traditional edible colloids, and has clear health claims has significant market value and technological significance. Summary of the Invention

[0006] This invention provides a functional jelly containing ginger extract and its preparation method, aiming to solve the technical problems of easy loss of active ginger components at high temperatures, reliance on artificial colloids in the jelly gel system, and limited product functionality in traditional processes. This functional jelly containing ginger extract is a glue-free ginger functional jelly made using low-temperature extraction technology to preserve the active components of ginger and utilizing a natural compound gel system. It combines the natural activity of ginger, the dietary fiber of konjac, and the eye-protecting function of lutein, offering advantages such as high retention rate of active ingredients, clean labeling, and excellent taste and flavor.

[0007] Specifically, the following technical solutions are included: In one aspect, a functional jelly containing ginger extract is provided, comprising the following ingredients in parts by weight: 5-40 parts ginger extract, 0.8-2 parts seaweed powder, 0.5-1.5 parts konjac powder, and 0.1-0.5 parts potassium chloride.

[0008] Furthermore, the preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is subjected to low-temperature pressing, low-temperature enzymatic hydrolysis or temperature-controlled water extraction at 40-60℃, and then filtered to obtain the ginger extract.

[0009] Among these methods, fresh ginger is extracted at a low temperature of 40-60℃ (low-temperature pressing, low-temperature enzymatic hydrolysis, or temperature-controlled water extraction) to retain active ingredients such as gingerol to the greatest extent.

[0010] Furthermore, the preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is subjected to low-temperature pressing at 40-60℃, and the ginger extract is obtained after filtration; the pressing pressure of the low-temperature pressing is 10-30MPa, the pressing temperature is 40-50℃, the pressing time is 30-90 minutes, and it is carried out under nitrogen protection.

[0011] Furthermore, the preparation method of the ginger extract includes the following steps: washing and crushing fresh ginger, then performing low-temperature enzymatic hydrolysis at 40-60℃, and filtering to obtain ginger extract; the low-temperature enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis pH value is 5.0-6.5, the enzymatic hydrolysis time is 1-3 hours, the enzyme used is a compound plant hydrolytic enzyme, and the enzyme addition amount is 0.1%-0.5% of the mass of fresh ginger.

[0012] Preferably, the compound plant hydrolase is composed of pectinase and cellulase.

[0013] Furthermore, the preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is subjected to temperature-controlled water extraction at 55±2℃ for 45 minutes, and then filtered through a 200-mesh filter to obtain the ginger extract.

[0014] Furthermore, the weight ratio of konjac powder to seaweed powder is 1:(1.2-3).

[0015] Among them, seaweed powder and konjac powder are compounded in a specific ratio and combined with potassium chloride to form a natural ionic gel system, which completely replaces traditional edible gum.

[0016] Furthermore, the functional jelly containing ginger extract also includes the following ingredients in parts by weight: 2-8 parts trehalose, 1-3 parts lemon juice, 0.05-0.2 parts sodium citrate, and 0.01-0.05 parts lutein ester microcapsule powder.

[0017] Preferably, the functional jelly containing ginger extract further includes the following ingredients by weight: 0.05-0.1 parts of prebiotic (fructooligosaccharide).

[0018] Furthermore, the functional jelly containing ginger extract is composed of the following ingredients in parts by weight: 5-40 parts ginger extract, 0.8-2 parts seaweed powder, 0.5-1.5 parts konjac powder, 0.1-0.5 parts potassium chloride, 2-8 parts trehalose, 1-3 parts lemon juice, 0.05-0.2 parts sodium citrate, 0.01-0.05 parts lutein ester microcapsule powder, and the balance being purified water.

[0019] Secondly, a method for preparing the functional jelly containing ginger extract as described in the first aspect is provided, comprising the following steps: S1. Preparation of adhesive solution: Add pure water at a temperature of 65-70℃ to a mixing tank, and evenly sprinkle in the premix of seaweed powder and konjac powder while stirring at a high speed of ≥500rpm. Keep the temperature at 65-70℃ and continue stirring for 20-25min to obtain a viscous adhesive solution. S2. Dissolving and mixing: Dissolve trehalose, potassium chloride, and sodium citrate completely in purified water at 60-70℃, add them to the above viscous solution, and stir evenly to obtain a uniform solution; S3. Mixing: Transfer the uniform adhesive liquid to a mixing tank, cool it to below 50°C, and add ginger extract, lemon juice and lutein ester microcapsule powder in sequence. Stir and mix evenly to obtain the liquid. S4. Filling and shaping: Pour the liquid into the mold and let it stand at 4-25℃ for 1-4 hours for ion gel shaping to obtain functional jelly containing ginger extract.

[0020] Preferably, the preparation method of the functional jelly containing ginger extract further includes step S5. Sterilization and packaging: after the ion gel is set, the set product is sterilized and then sealed and packaged.

[0021] Furthermore, in step S3, the ion gel is set at a temperature of 4-10°C and the settling time is 1.5-2.5 hours.

[0022] Compared with the prior art, the present invention has the following significant advantages: 1. High retention rate of active ingredients: Using low-temperature extraction technology (low-temperature pressing, low-temperature enzymatic hydrolysis or temperature-controlled water extraction) at ≤60℃, the retention rate of gingerol can reach 84% or more, which is significantly better than traditional high-temperature processes, giving the product a solid foundation for health benefits.

[0023] 2. Clean label: The gel system is formed by a blend of natural seaweed powder and konjac powder, which completely replaces traditional edible gums such as gelatin and carrageenan. The ingredient list is simple and in line with the trend of high-end health food.

[0024] 3. Multifunctional: The product contains the active ingredients of ginger, the dietary fiber of konjac flour, the eye-protecting function of lutein (lutein ester microcapsule powder), and the electrolyte replenishment function of potassium chloride, achieving multiple health benefits.

[0025] 4. Excellent flavor and texture: The low-temperature process preserves the fresh flavor of ginger, and the combination of trehalose and lemon juice optimizes the sweet and sour ratio. The product has a crisp, tender and smooth texture, without any sticky or stale taste.

[0026] 5. Energy-saving process: Gel setting is completed at low temperature, without the need for heating, thus saving energy. Attached Figure Description

[0027] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the following description of the embodiments will be briefly introduced. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0028] Figure 1 This is a flowchart illustrating the preparation process of the functional jelly containing ginger extract according to Example 1 of the present invention. Detailed Implementation

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some, not all, of the embodiments of the present invention. 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.

[0030] It should be understood that, when used in this specification and the appended claims, the terms "comprising" and "including" indicate the presence of the described features, integrals, steps, operations, elements and / or components, but do not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or collections thereof.

[0031] It should also be understood that the terminology used in this specification is for the purpose of describing particular embodiments only and is not intended to limit the invention. As used in this specification and the appended claims, the singular forms “a,” “an,” and “the” are intended to include the plural forms unless the context clearly indicates otherwise.

[0032] It should also be further understood that the term "and / or" as used in this specification and the appended claims refers to any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0033] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to specific embodiments, comparative examples, and experimental data. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. Unless otherwise specified, all percentages mentioned in this invention are weight percentages; all parts are parts by weight.

[0034] In addition, the gingerol content of ginger extract mentioned below is in mg / 100g extract; while the gingerol content of the final jelly product is in mg / 100g product. The two cannot be directly compared.

[0035] Example 1 The functional jelly containing ginger extract from Example 1 was prepared according to the formula in Table 1. Figure 1 The flowchart shows the preparation process of the functional jelly containing ginger extract in Example 1.

[0036] Table 1. Formulation of the functional jelly containing ginger extract in Example 1 The preparation method of the ginger extract includes the following steps: Take fresh small yellow ginger (fresh ginger), wash and crush the fresh ginger, and put it into a temperature-controlled extraction tank together with purified water (the material-to-liquid ratio is 1:5, that is, the weight of fresh ginger and the volume of water are 1:5). Turn on the stirring, and use the jacketed circulating water to precisely maintain the material temperature at 55°C for 45 minutes of constant temperature extraction (that is, temperature-controlled water extraction at 55°C for 45 minutes). Then immediately cool the extracted material to below 40°C through a plate heat exchanger, filter it through a 200-mesh filter press to obtain a clear, light golden ginger extract, and cool it to below 25°C for later use.

[0037] The preparation method of the functional jelly containing ginger extract includes the following steps: S1. Preparation of adhesive solution: Add pure water at 65°C to a mixing tank, and evenly sprinkle in the premix of seaweed powder and konjac powder while stirring at 500 rpm. Keep the temperature at 68°C and continue stirring for 20 minutes to allow the colloid to fully swell and hydrate, thus obtaining a viscous adhesive solution; the viscous adhesive solution is uniform and free of particles. S2. Dissolving and mixing: Dissolve trehalose, potassium chloride and sodium citrate completely in purified water at 68°C, add to the above viscous solution, stir evenly to obtain a uniform solution; S3. Mixing: The uniform adhesive solution is transferred to a mixing tank, cooled to 48°C, and ginger extract, lemon juice and lutein ester microcapsule powder are added in sequence. The mixture is stirred and mixed evenly to obtain the liquid. S4. Filling and shaping: Pour the liquid into the mold and let it stand at 6°C for 2 hours for iontophoresis shaping; S5. Sterilization and Packaging: After the ion gel is set, the set product is sterilized and then sealed and packaged to obtain a functional jelly containing ginger extract.

[0038] The performance of the functional jelly containing ginger extract from Example 1 was tested, and the test results are shown below: Sensory characteristics: It is light amber in color, semi-transparent, and glossy; it has a fresh and lively ginger aroma and a mild spiciness, with a harmonious balance of sweet and sour, and a crisp and smooth texture.

[0039] Physicochemical properties: pH value is 4.0; soluble solids content is 15°Brix; gel strength (measured by texture analyzer) is 350g.

[0040] Functional ingredients: Total gingerol content is 6.2 mg / 100g of product (determined by HPLC); dietary fiber content is 1.8g / 100g; lutein ester content is 0.3 mg / 100g.

[0041] Example 2 A functional jelly containing ginger extract is composed of the following ingredients: 25.0 kg ginger extract, 1.2 kg seaweed powder, 1.2 kg konjac powder, 0.3 kg potassium chloride, 2.5 kg trehalose, 2.0 kg lemon juice, 0.1 kg sodium citrate, 0.03 kg lutein ester microcapsule powder, and the remainder is purified water (to bring the total to 100 kg).

[0042] The preparation method of ginger extract in Example 2 is the same as that of ginger extract in Example 1.

[0043] The preparation method of the functional jelly containing ginger extract in Example 2 is the same as that in Example 1.

[0044] The performance of the functional jelly containing ginger extract from Example 2 was tested, and the test results are shown below: Product characteristics: The gel strength is increased to ≥420g, the dietary fiber content reaches 2.3g / 100g, the sweetness is reduced, the ginger flavor is more prominent, and the texture is more chewy. It is a high-dietary fiber functional jelly containing ginger extract.

[0045] Example 3 A functional jelly containing ginger extract is composed of the following ingredients: 37.5 kg ginger extract, 1.2 kg seaweed powder, 0.8 kg konjac powder, 0.3 kg potassium chloride, 4.0 kg trehalose, 2.0 kg lemon juice, 0.1 kg sodium citrate, 0.03 kg lutein ester microcapsule powder, 0.05 kg prebiotic (fructooligosaccharides), and the remainder is purified water (to bring the total to 100 kg).

[0046] The preparation method of ginger extract in Example 3 is the same as that of ginger extract in Example 1.

[0047] The preparation method of the functional jelly containing ginger extract includes the following steps: S1. Preparation of adhesive solution: Add pure water at 65°C to a mixing tank, and evenly sprinkle in the premix of seaweed powder and konjac powder while stirring at 500 rpm. Keep the temperature at 68°C and continue stirring for 20 minutes to allow the colloid to fully swell and hydrate, thus obtaining a viscous adhesive solution; the viscous adhesive solution is uniform and free of particles. S2. Dissolving and mixing: Dissolve trehalose, potassium chloride, sodium citrate and prebiotics completely in purified water at 68°C, add to the above viscous solution, stir evenly to obtain a uniform solution; S3. Mixing: The uniform adhesive solution is transferred to a mixing tank, cooled to 48°C, and ginger extract, lemon juice and lutein ester microcapsule powder are added in sequence. The mixture is stirred and mixed evenly to obtain the liquid. S4. Filling and shaping: Pour the liquid into the mold and let it stand at 6°C for 2 hours for iontophoresis shaping; S5. Sterilization and Packaging: After the ion gel is set, the set product is sterilized and then sealed and packaged to obtain a functional jelly containing ginger extract.

[0048] The performance of the functional jelly containing ginger extract from Example 3 was tested, and the test results are shown below: Product characteristics: The flavor and functionality of ginger are significantly enhanced, with a total gingerol content of ≥9.0mg / 100g of product, and it also has the function of prebiotics.

[0049] Comparative Example 1 Traditional high-temperature gelatinous ginger jelly is composed of the following ingredients: 10kg white sugar, 0.1kg ginger flavoring, 3kg gelatin, 0.5kg carrageenan, 0.3kg citric acid, 0.05kg potassium sorbate, 5kg concentrated ginger extract, and the remainder purified water (to bring the total to 100kg).

[0050] The concentrated ginger extract was obtained by boiling ginger in water (the gingerol retention rate is about 35%).

[0051] The traditional high-temperature gelatinous ginger jelly preparation method includes the following steps: mixing white sugar, gelatin, carrageenan, citric acid, potassium sorbate, concentrated ginger extract and purified water, heating to 90°C to dissolve, cooling to 60°C and adding ginger flavoring, filling and then refrigerating at 4°C to set, thus obtaining the traditional high-temperature gelatinous ginger jelly.

[0052] The performance of the traditional high-temperature gelatinous ginger jelly in Comparison 1 was tested, and the test results are shown below: Product characteristics: The flavor is a single artificial flavoring of "cooked ginger". The texture is soft and chewy or slightly crunchy. The ingredient list contains a variety of additives and there is no clear data to support the presence of natural active ingredients.

[0053] I. Effect of different extraction temperatures on gingerol retention rate Example 4 A functional jelly containing ginger extract, Example 4 differs from Example 1 only in that the ginger extract preparation method uses jacketed circulating water to precisely maintain the material temperature at 40°C, while all other conditions are the same.

[0054] Example 5 A functional jelly containing ginger extract, Example 5 differs from Example 1 only in that the ginger extract preparation method uses jacketed circulating water to precisely maintain the material temperature at 60°C, while all other conditions are the same.

[0055] Comparative Example 2 A functional jelly containing ginger extract, Comparative Example 2 differs from Example 1 only in that the ginger extract is prepared by precisely maintaining the material temperature at 80°C through jacketed circulating water, while all other conditions are the same.

[0056] Comparative Example 3 A functional jelly containing ginger extract, compared with Example 1, differs only in that the ginger extract is prepared by using a jacketed circulating water system to precisely maintain the material temperature at 100°C, while all other conditions are the same.

[0057] The ginger extracts in the functional jellies containing ginger extract from Examples 1, 4-5, and Comparative Examples 2-3 were tested, and the total gingerol content in the ginger extracts was determined (HPLC method). The relative retention rate was calculated based on the 40℃ extraction group (Example 4). The test results are shown in Table 2 below: Table 2. Test results of total gingerol content and relative retention rate in ginger extracts of Examples 1, 4-5, and Comparative Examples 2-3. As shown in Table 2, the ginger extract preparation method of this invention uses a low-temperature extraction technology of 55℃, which achieves a gingerol retention rate of over 84%, significantly better than the traditional process with an extraction temperature of 80℃ or higher (retention rate less than 60%).

[0058] II. Effect of the ratio of seaweed powder to konjac powder on gel texture Example 6 A functional jelly containing ginger extract, Example 6 differs from Example 1 only in that the seaweed powder in the raw materials is 1.5 kg and the konjac powder is 0.5 kg, while all other conditions are the same.

[0059] Comparative Example 4 A functional jelly containing ginger extract, Comparative Example 4 differs from Example 1 only in that it does not contain konjac powder and contains 2.0 kg of seaweed powder, while all other conditions are the same.

[0060] Comparative Example 5 A functional jelly containing ginger extract, Comparative Example 5 differs from Example 1 only in that the seaweed powder in the raw materials is 1.8 kg and the konjac powder is 0.2 kg, while all other conditions are the same.

[0061] Comparative Example 6 A functional jelly containing ginger extract, Comparative Example 6 differs from Example 1 only in that the seaweed powder and konjac powder in the raw materials are 1.0 kg and 1.0 kg respectively, while all other conditions are the same.

[0062] Comparative Example 7 A functional jelly containing ginger extract, compared with Example 1, differs only in that the raw materials do not contain seaweed powder, and the konjac powder is 2.0 kg, while all other conditions are the same.

[0063] The functional jellies containing ginger extract from Examples 1, 6, and Comparative Examples 4-7 were subjected to performance tests. Their gel strength (texture analyzer, puncture method) and sensory scores (10-person group, average score) were measured. The test results are shown in Table 3 below: Table 3. Gel strength, sensory scores, and texture description test results of functional jellies containing ginger extract in Examples 1, 6, and Comparative Examples 4-7. As shown in Table 3, the functional jellies containing ginger extract lacking seaweed powder or konjac powder (Comparative Examples 4 and 7) exhibit poor gel strength and texture. Furthermore, the functional jellies containing ginger extract prepared with a seaweed powder to konjac powder weight ratio outside the limits specified in this invention (Comparative Examples 5 and 6) have poor sensory evaluations. Therefore, it is evident that the functional jellies containing ginger extract in this embodiment of the invention, by limiting the weight ratio of seaweed powder to konjac powder, achieve a significant synergistic effect, resulting in optimal gel strength and taste balance; neither of these alone can achieve the desired effect.

[0064] III. Comparison of the impact of different gel systems on product performance Comparative Example 8 (Single Seaweed Powder System) A comparative jelly, the only difference between the formula and Example 1 is that konjac powder and potassium chloride are not used, and the amount of seaweed powder is increased to 2.3 kg (equivalent to the total amount of "seaweed powder + konjac powder + potassium chloride" added in Example 1, which is 2.3 kg), while all other conditions are the same.

[0065] Comparative Example 9 (Single Konjac Powder System) A comparative jelly, the only difference between the formula and Example 1 is that seaweed powder and potassium chloride are not used, and the amount of konjac powder is increased to 2.3 kg (equivalent to the total amount of "seaweed powder + konjac powder + potassium chloride" added in Example 1, which is 2.3 kg), while all other conditions are the same.

[0066] Comparative Example 10 (Traditional Edible Gum System) A comparative jelly differs from Example 1 in that the seaweed powder, konjac powder, and potassium chloride in the ingredients are replaced with an equal weight of a conventional compound gum with the same gelling ability. The specific formula of the comparative jelly in Comparative Example 10 is as follows: 25.0 kg ginger extract, 4.0 kg trehalose, 2.3 kg conventional compound gum (2.0 kg gelatin, 0.3 kg carrageenan), 2.0 kg lemon juice, 0.1 kg sodium citrate, 0.03 kg lutein ester microcapsule powder, and purified water to a total of 100 kg.

[0067] The ginger extract of Comparative Example 10 was prepared using the same method as the ginger extract in Example 1.

[0068] The preparation method of Comparative Example 10 was adjusted as follows: gelatin, carrageenan and other water-soluble raw materials (except lemon juice and lutein ester microcapsule powder) were mixed, heated to 85°C to dissolve and kept warm for 10 minutes, cooled to below 60°C and then ginger extract, lemon juice and lutein ester microcapsule powder were added, and after filling, it was refrigerated at 4°C to set.

[0069] Test methods and results The jellies prepared in Example 1 and Comparative Examples 8-10 were compared and tested. The results are shown in Table 4 below: Table 4. Effects of different gelling systems on the performance of jelly products Note: 1. Water separation rate determination method: centrifugation method. 2. Sensory evaluation: blind evaluation by a panel of 10 people, using a 10-point scale (average score). 3. 28-day texture retention rate: the percentage of gel strength to initial strength after 28 days of storage at 25℃. 4. "-" indicates that this item was not measured because it could not be molded.

[0070] Conclusion Analysis: 1. Synergistic Necessity: Comparative Example 8 (seaweed powder only) produced a brittle product that easily separated from water, while Comparative Example 9 (konjac powder only) failed to form a stable gel at all. This indicates that there is a crucial synergistic effect between seaweed powder and konjac powder in the formulation of this invention, and that the ionic environment provided by potassium chloride is indispensable for the formation of a stable three-dimensional network structure. The ideal texture of the product of this invention cannot be achieved by using either component alone.

[0071] 2. Clean Labeling and Taste Advantages: Although Comparative Example 10 (traditional edible gum) can be molded, its ingredient list contains artificial / animal-derived colloids such as "gelatin and carrageenan," which does not conform to the trend of clean labeling. Sensory evaluation also shows that its taste is similar to the "gelatinous" texture of traditional jelly, which is significantly inferior to the "crisp, tender, and smooth" natural taste of the product of this invention.

[0072] 3. Superior overall performance: Example 1 showed the best performance in gel strength, water separation rate (stability), taste and sensory score and 28-day texture retention rate. This comprehensively verifies that the "seaweed powder-konjac powder-potassium chloride" natural ionic gel system used in this invention has an unexpected synergistic effect in providing stable texture, achieving clean labeling and optimizing taste, rather than a simple superposition of the functions of a single component.

[0073] IV. Product Shelf Life Experiment and Stability Study To verify the commercial storage stability of the product of the present invention, the functional jelly containing ginger extract prepared in Example 1 was subjected to accelerated shelf life test (accelerated test) and long-term stability tracking test (long-term storage test).

[0074] 1. Experimental Methods Accelerated testing: The product was placed in a constant temperature and humidity chamber at 37℃ and 75% relative humidity, and samples were taken for testing at the end of the 0th, 1st, 2nd and 3rd months.

[0075] Long-term storage experiment: The product was placed in a dry environment protected from light at 25℃, and samples were taken for testing at the end of the 0th, 3rd, 6th, 9th and 12th months.

[0076] Testing items and standards: Microbiological indicators: total bacterial count, coliform bacteria, mold and yeast (based on GB 4789 series standards).

[0077] Sensory quality: appearance, color, smell, and taste (scored by a 10-person professional evaluation panel on a 10-point scale).

[0078] Texture properties: gel strength (texture analyzer puncture method).

[0079] Functional ingredient: Total gingerol content (HPLC method).

[0080] Physicochemical indicators: pH value, water separation rate (centrifugation method).

[0081] 2. Experimental Results Table 5 Results of accelerated shelf-life test for Example 1 product (37℃, RH 75%) Table 6. Long-term storage stability results of the product in Example 1 (25°C, protected from light) 3. Experimental Conclusions and Analysis Microbiological safety is stable: Throughout the entire experimental period, the microbiological indicators of all samples met the requirements of GB 19299-2015 "Jelly" standard, indicating that the process (especially the sterilization process) and formula system of the present invention can effectively inhibit microbial growth and ensure food safety.

[0082] The texture and taste remained excellent: after 3 months of accelerated storage at 37℃, the gel strength retention rate reached 94.3%; after 12 months of storage at room temperature (25℃), the gel strength retention rate reached 93.7%. The sensory score remained consistently at 8.5 points or above, indicating that the natural ionogel system composed of seaweed powder, konjac powder, and potassium chloride has good thermal stability and long-term texture retention ability, and the product's taste did not show significant deterioration.

[0083] High retention rate of functional ingredients: After 12 months of storage at 25°C, the retention rate of the core functional ingredient, total gingerol, is still as high as 91.2%. This data strongly proves that the low-temperature extraction process and low-temperature gelation system adopted in this invention can maximize the protection of heat-sensitive active ingredients in ginger and ensure the effectiveness of the product's functional claims during its shelf life.

[0084] Stable physicochemical properties: The product's pH value and water separation rate change very little, indicating that the system's acid-base balance is stable and the gel network structure is compact, which can effectively lock in moisture and avoid the "water separation" or "shrinkage" phenomena commonly found in traditional jellies.

[0085] 4. Summary This shelf-life experiment systematically demonstrates that the functional jelly containing ginger extract provided by this invention possesses excellent storage stability. During its 12-month shelf-life storage at room temperature, it not only continuously meets food safety standards but also maintains a high degree of its unique crisp and smooth texture, stable gel structure, and core ginger active ingredient content. This solves the industry problem of easy degradation of active ingredients and unstable quality in traditional functional foods during their shelf life, further highlighting the dual technical advantages of this invention's "low-temperature processing" and "natural stabilization system," providing a solid scientific basis for the commercial production and marketing of the product.

[0086] V. Comparison of the overall performance of the product of this invention with traditional products The overall performance of Example 1 was compared with that of traditional jelly available on the market. The comparison results are shown in Table 7 below: Table 7. Comparison of overall performance between Example 1 and traditional products on the market. In summary, this invention, through the organic combination of an original "low-temperature ginger extraction technology" and a "seaweed powder-konjac powder natural glue-free gel system," successfully prepared a novel functional jelly with clearly defined active ingredients, clean labeling, multiple health benefits, and excellent taste and flavor. Experimental data fully validates its significant advantages and ingenuity in preserving functional components and constructing an ideal texture, effectively addressing the industry pain points pointed out in the background technology, and possessing good industrialization prospects and market competitiveness.

[0087] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various equivalent modifications or substitutions within the technical scope disclosed in the present invention, and these modifications or substitutions should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A functional jelly containing an extract of Zingiber officinale, characterized in that, The ingredients include the following parts by weight: 5-40 parts ginger extract, 0.8-2 parts seaweed powder, 0.5-1.5 parts konjac powder, and 0.1-0.5 parts potassium chloride.

2. The functional jelly containing ginger extract according to claim 1, wherein the ginger extract is added in an amount of 0.01 to 0.5% by weight. The preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is subjected to low-temperature pressing, low-temperature enzymatic hydrolysis or temperature-controlled water extraction at 40-60℃, and then filtered to obtain the ginger extract.

3. The functional jelly containing ginger extract according to claim 2, characterized in that, The preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is pressed at a low temperature of 40-60℃, and the ginger extract is obtained after filtration; the pressing pressure of the low temperature pressing is 10-30MPa, the pressing temperature is 40-50℃, the pressing time is 30-90 minutes, and it is carried out under nitrogen protection.

4. The functional jelly containing ginger extract according to claim 2, characterized in that, The preparation method of the ginger extract includes the following steps: washing and crushing fresh ginger, then performing low-temperature enzymatic hydrolysis at 40-60℃, and filtering to obtain ginger extract; the low-temperature enzymatic hydrolysis temperature is 45-55℃, the enzymatic hydrolysis pH value is 5.0-6.5, the enzymatic hydrolysis time is 1-3 hours, the enzyme used is a compound plant hydrolytic enzyme, and the enzyme addition amount is 0.1%-0.5% of the mass of fresh ginger.

5. The functional jelly containing ginger extract according to claim 2, characterized in that, The preparation method of the ginger extract includes the following steps: after washing and crushing fresh ginger, it is subjected to temperature-controlled water extraction at 55±2℃ for 45 minutes, and then filtered through a 200-mesh filter to obtain the ginger extract.

6. The functional jelly containing ginger extract according to claim 1, characterized in that, The weight ratio of konjac powder to seaweed powder is 1:(1.2-3).

7. The functional jelly containing ginger extract according to claim 1, characterized in that, It also includes the following ingredients by weight: trehalose 2-8 parts, lemon juice 1-3 parts, sodium citrate 0.05-0.2 parts, and lutein ester microcapsule powder 0.01-0.05 parts.

8. The functional jelly containing ginger extract according to claim 1, characterized in that, It is composed of the following ingredients by weight: 5-40 parts ginger extract, 0.8-2 parts seaweed powder, 0.5-1.5 parts konjac powder, 0.1-0.5 parts potassium chloride, 2-8 parts trehalose, 1-3 parts lemon juice, 0.05-0.2 parts sodium citrate, 0.01-0.05 parts lutein ester microcapsule powder, and the balance being purified water.

9. The method for preparing functional jelly containing ginger extract according to claim 7 or 8, characterized in that, Includes the following steps: S1. Preparation of adhesive solution: Add pure water at a temperature of 65-70℃ to a mixing tank, and evenly sprinkle in the premix of seaweed powder and konjac powder while stirring at a high speed of ≥500rpm. Keep the temperature at 65-70℃ and continue stirring for 20-25min to obtain a viscous adhesive solution. S2. Dissolving and mixing: Dissolve trehalose, potassium chloride, and sodium citrate completely in purified water at 60-70℃, add them to the above viscous solution, and stir evenly to obtain a uniform solution; S3. Mixing: Transfer the uniform adhesive liquid to a mixing tank, cool it to below 50°C, and add ginger extract, lemon juice and lutein ester microcapsule powder in sequence. Stir and mix evenly to obtain the liquid. S4. Filling and shaping: Pour the liquid into the mold and let it stand at 4-25℃ for 1-4 hours for ion gel shaping to obtain functional jelly containing ginger extract.

10. The method for preparing the functional jelly containing ginger extract according to claim 9, characterized in that, In step S3, the ion gel is set at a temperature of 4-10°C and the settling time is 1.5-2.5 hours.

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