Anhydrous high anthocyanin blueberry sugarcane juice jelly and a preparation method thereof

Abstract

This invention belongs to the field of functional food technology, specifically relating to an anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method. An anhydrous high-anthocyanin blueberry and sugarcane juice jelly comprises the following components by weight: 50-70 parts sugarcane juice, 40-55 parts blueberry pulp, 0.5-1.0 parts konjac flour, 0.01-0.2 parts citric acid, and 0.01-1 parts vitamin C. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly of this invention, through the synergistic effect of the various raw material components in a specific ratio, not only effectively solves the problem of poor formability caused by the use of a single gelling agent in existing jellies, but also significantly improves the anthocyanin content and retention rate in the jelly. Compared with the prior art, the anthocyanin retention rate, jelly gel strength, and shelf stability of the anhydrous high-anthocyanin blueberry and sugarcane juice jelly of this invention are significantly improved, significantly enhancing market adaptability.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to an anhydrous high-anthocyanin blueberry sugarcane juice jelly and its preparation method. Background Technology

[0002] As a convenient snack, jelly has seen its consumer demand shift from simple taste pleasure to natural, healthy, and functional properties, driven by the growing popularity of healthy consumption concepts. Products high in anthocyanins and fiber, with fewer additives and no added water, have become market hotspots. Anthocyanins are natural antioxidants with various health benefits, including eye protection, antioxidant effects, and immune system enhancement. They are widely found in dark-colored fruits such as blueberries and mulberries.

[0003] Currently disclosed patents for anthocyanin-based jellies (such as Chinese patents CN111758942A and CN109329830A) and commercially available products generally suffer from the following defects: 1. A large amount of water needs to be added as a solvent in the system, typically accounting for 60% to 85%, resulting in low fruit juice and pulp content, dilution of anthocyanins, difficulty in increasing their content, and a weak fruity aroma; 2. The gel system is complex, often using a combination of konjac powder with carrageenan, xanthan gum, locust bean gum, and other colloids, resulting in a wide variety of additives that do not meet the consumer demand for "clean labels"; a few existing fruitless jellies use a compound gel system, which, while able to form, involves many additives and cannot balance anthocyanin retention and gel stability; if konjac gum is used as a single gelling agent, in an anhydrous, high-fruit-juice, and high-sugar system... 1. Problems such as clumping, water separation, and molding failure are prone to occur, and existing technologies have not solved these technical problems; 2. The sweetness source relies heavily on white sugar, fructose syrup, and artificial sweeteners, resulting in insufficient natural sweetness and increased product calories, which does not conform to the trend of low-calorie consumption; 3. In the preparation process, the timing of adding fruit pulp too early and the sterilization time too long lead to severe thermal degradation of anthocyanins and a low retention rate. In existing technologies, even with short-time sterilization, the anthocyanin retention rate is difficult to exceed 85% in an anhydrous high-juice system, and browning is prone to occur. Existing technologies have not found a combined process of "low-temperature gelling + subsequent addition of fruit pulp + rapid cooling" to solve this problem; 4. Some products use concentrated fruit juice or fruit powder instead of fresh fruit pulp or original juice, resulting in severe anthocyanin loss, insufficient natural fruit aroma, and a hard taste.

[0004] Therefore, developing a functional jelly that requires no additional water, has a high juice content, a high anthocyanin retention rate, minimal additives, natural sweetness, and excellent taste has become a pressing technical problem for the industry. Summary of the Invention

[0005] This invention aims to provide an anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly of this invention does not add any form of water; all liquid sources are sugarcane juice and whole blueberry pulp, achieving a juice content of up to 100%. This effectively avoids the problem of anthocyanin dilution due to water introduction, significantly increasing the absolute anthocyanin content in the final product. Simultaneously, the whole juice base fully retains the natural aroma and flavor characteristics of the fruit, making the product's taste consistent with the conventional eating experience of jelly products, combining naturalness and acceptability.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: an anhydrous high-anthocyanin blueberry sugarcane juice jelly, comprising the following components by weight: Sugarcane juice 50-70 parts, blueberry pulp 40-55 parts, konjac flour 0.5-1.0 parts, citric acid 0.01-0.2 parts, vitamin C 0.01-1 parts.

[0007] As one embodiment of the anhydrous high-anthocyanin blueberry sugarcane juice jelly of the present invention, the anhydrous high-anthocyanin blueberry sugarcane juice jelly comprises the following components by weight: Sugarcane juice 50-60 parts, blueberry pulp 42-48 parts, konjac flour 0.9-1.0 parts, citric acid 0.08-0.12 parts, vitamin C 0.03-0.05 parts.

[0008] As one embodiment of the anhydrous high-anthocyanin blueberry sugarcane juice jelly of the present invention, the konjac flour has a viscosity of 10000~15000 mPa·s at 25°C.

[0009] In this invention, the viscosity of konjac flour at 25°C is controlled to be 10,000~15,000 mPa·s. This allows it to form a synergistic gel network with components such as sugarcane juice and blueberry pulp. While ensuring proper setting, this effectively enhances the toughness and storage stability of the resulting jelly, preventing phenomena such as "water seepage" after the jelly has been stored, thus extending its shelf life. When the viscosity of the konjac flour is below 10,000 mPa·s, the formulation system cannot form a stable gel network, resulting in poor storage stability of the jelly and a tendency for water seepage. When the viscosity of the konjac flour is above 15,000 mPa·s, the resulting jelly has a hard texture and lacks crispness. Furthermore, excessively high viscosity leads to extremely poor flowability of the liquid during production, resulting in inaccurate metering during filling and problems such as stringing and dripping.

[0010] As one embodiment of the anhydrous high anthocyanin blueberry sugarcane juice jelly of the present invention, the amount of blueberry pulp added is 40% to 50% of the total weight of the anhydrous high anthocyanin blueberry sugarcane juice jelly.

[0011] In this invention, the amount of blueberry pulp added to the formula is controlled at 40% to 50% of the total mass of the jelly. The natural fiber and solids from the blueberry pulp can synergistically interact with components such as konjac flour to form an ideal gel network. A proportion of 40-50% provides sufficient fruity texture and a high anthocyanin content without excessively interfering with the gel structure, thus achieving a good texture of "no water separation and no browning." When the amount of added blueberry pulp is too low, problems such as light and uneven color, bland flavor, and low anthocyanin content are likely to occur. When the amount of added blueberry pulp is too high, excessive fiber will be introduced. This fiber may damage the gel network structure formed by the konjac flour, leading to a decrease in gel strength, water separation in the jelly, and a loose and unstable texture. The gel structure of the formula system is damaged, increasing the risk of water separation. Furthermore, the excessive solids in the resulting jelly will make the texture rough and not delicate, even powdery or grainy, reducing consumer acceptance.

[0012] As one embodiment of the anhydrous high-anthocyanin blueberry sugarcane juice jelly of the present invention, the anthocyanin content in the anhydrous high-anthocyanin blueberry sugarcane juice jelly is ≥100mg / 100g.

[0013] This invention also claims protection for a method for preparing the anhydrous high-anthocyanin blueberry sugarcane juice jelly, comprising the following steps: S1. Gel preparation: Heat sugarcane juice, add konjac flour, disperse at 150~170 r / min for 8~15 minutes, then stir at 180~200 r / min for 5~10 minutes to obtain gel solution; S2, Mixed Fruit Pulp: Cool the liquid obtained in step S1, add blueberry pulp, stir, heat up, and sterilize; S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture, add citric acid and vitamin C, stir, fill the liquid into packaging containers, cool immediately after filling, complete gel forming, and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0014] The preparation method of this invention uses a low-speed dispersion followed by high-speed stirring, which can effectively prevent konjac flour from clumping in high-sugar sugarcane juice, solve the technical problem of the difficulty in dissolving single konjac gum in high-sugar, high-fruit pulp systems, and at the same time, the resulting gum solution can better protect the anthocyanin components, ensure the efficient retention of blueberry anthocyanins, and fully integrate the blueberry aroma and the sweetness of sugarcane.

[0015] As one embodiment of the preparation method described in this invention, the sugarcane juice is heated in step S1 by raising the temperature to 50-65°C and maintaining it at a constant temperature.

[0016] As one embodiment of the preparation method described in this invention, the step S2 of cooling the adhesive obtained in step S1 is to reduce the temperature of the adhesive to below 60°C.

[0017] As one embodiment of the preparation method described in this invention, the heating in step S2 is to raise the temperature to 90°C.

[0018] In one embodiment of the preparation method described in this invention, the sterilization time in step S2 is 40 to 60 seconds.

[0019] The pasteurization parameters selected in this invention are the optimal parameters determined through multiple experiments. They can kill microorganisms in the raw materials (total bacterial count ≤100 CFU / g) and control the anthocyanin degradation rate within a low range, thus solving the problem of "inability to simultaneously achieve sterilization and anthocyanin retention" in the prior art.

[0020] As one embodiment of the preparation method described in this invention, the step S3 of cooling the mixture is to reduce the temperature to below 70°C.

[0021] As one embodiment of the preparation method described in this invention, the temperature of the liquid being filled into the packaging container in step S3 is 60-70°C.

[0022] As one embodiment of the preparation method described in this invention, the immediate cooling in step S3 is: rapid cooling using an ice-water bath or strong cold air to reduce the liquid temperature to below 25°C within 30 minutes.

[0023] In the preparation method of the present invention, the liquid is rapidly cooled immediately after filling with an ice water bath or strong cold air. The liquid is cooled to below 25°C within 30 minutes. Rapid cooling can prevent the anthocyanins from continuously degrading during the cooling process, ensuring that the anthocyanin retention rate is ≥80%. At the same time, it makes the jelly gel structure more stable and avoids water separation and molding failure.

[0024] Compared with the prior art, the present invention has the following beneficial effects: (1) The anhydrous high-anthocyanin blueberry and sugarcane juice jelly of the present invention, through the synergistic effect between the raw material components in a specific ratio, can not only effectively solve the problem of poor formability caused by the use of a single gelling agent in existing jellies, but also significantly improve the content and retention rate of anthocyanins in the jelly. Compared with the prior art, the anthocyanin retention rate of the anhydrous high-anthocyanin blueberry and sugarcane juice jelly of the present invention is increased by 10%~15%, the gel strength of the jelly is increased by 20%~30%, it can well retain the natural fruit aroma of the fruit, has a superior taste, and extends the shelf life of the product to 12 months under normal temperature conditions, during which there is no water separation or browning, significantly improving the shelf stability and market adaptability of the product.

[0025] (2) The anhydrous high-anthocyanin blueberry sugarcane juice jelly of the present invention does not add any form of water. All liquid sources are sugarcane juice and whole blueberry pulp, achieving a juice content of up to 100%. This effectively avoids the problem of anthocyanin being diluted by the introduction of water, and significantly increases the absolute content of anthocyanins in the final product. At the same time, the whole juice matrix can fully retain the natural aroma and flavor characteristics of the fruit, making the product taste consistent with the conventional eating experience of jelly products, combining naturalness and acceptability.

[0026] (3) This invention systematically optimizes the preparation process, employing a synergistic combination of low-temperature gelling, post-addition of fruit pulp, high-temperature short-time sterilization, low-temperature acidification, and rapid cooling. This process can increase the overall retention rate of anthocyanins to over 90%, effectively overcoming common problems in existing technologies such as easy degradation of anthocyanins during processing and unstable gel state in an anhydrous system. Simultaneously, the resulting jelly product exhibits a stable gel structure, no water separation, and a uniform, rich, deep purple-red color, demonstrating excellent sensory quality. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] Unless otherwise specified, the experimental methods used in the examples and comparative examples are conventional methods, and the materials and reagents used are commercially available unless otherwise specified.

[0029] The preparation methods of the sugarcane juice and blueberry pulp used in the examples and comparative examples are as follows: Sugarcane juice is made by directly pressing fresh sugarcane, with no additives. Blueberry puree is made from freshly crushed and blended blueberries, with no concentrate and no additives. The konjac flour is food-grade konjac flour (purity ≥95%). Konjac flour, citric acid, and vitamin C all comply with GB 2760 "National Food Safety Standard for the Use of Food Additives", while sugarcane juice and blueberry whole fruit pulp all comply with GB / T 31121 "Fruit and Vegetable Juices and Beverages".

[0030] Example 1: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: 50 parts sugarcane juice, 40 parts blueberry pulp, 0.5 parts konjac flour, 0.01 parts citric acid, and 0.01 parts vitamin C; The viscosity of konjac flour at 25℃ is 10000 mPa·s.

[0031] Preparation method: S1. Gel preparation: Place the sugarcane juice in a mixing tank, heat it to 55°C, and maintain a constant temperature. Slowly dry sprinkle the konjac powder into the sugarcane juice and disperse it at a speed of 150 r / min for 8 minutes. Then stir it at a speed of 180 r / min for 5 minutes until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gel solution. S2. Mixed fruit pulp: Cool the gum solution obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, and pasteurize for 45 seconds. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill the liquid into the packaging container at 65°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete the gelation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0032] Example 2: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: Sugarcane juice 55 parts, blueberry pulp 45 parts, konjac flour 0.95 parts, citric acid 0.1 parts, vitamin C 0.04 parts; The viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0033] Preparation method: S1. Gel preparation: Place the sugarcane juice in a mixing tank, heat it to 60°C, and keep the temperature constant. Slowly dry sprinkle the konjac powder into the sugarcane juice, disperse it at 160 r / min for 10 minutes, and then stir it at 190 r / min for 8 minutes until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gel solution. S2. Mixed fruit pulp: Cool the liquid obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, and pasteurize for 50 seconds. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill the liquid into the packaging container at 65°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete the gelation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0034] Example 3: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: 60 parts sugarcane juice, 50 parts blueberry pulp, 1.0 part konjac flour, 0.12 parts citric acid, and 0.05 parts vitamin C.

[0035] The viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0036] Preparation method: S1. Gel preparation: Place the sugarcane juice in a mixing tank, heat it to 60°C, and keep the temperature constant. Slowly dry sprinkle the konjac powder into the sugarcane juice, disperse it at 160 r / min for 10 minutes, and then stir it at 190 r / min for 8 minutes until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gel solution. S2. Mixed fruit pulp: Cool the liquid obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, and pasteurize for 50 seconds. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill the liquid into the packaging container at 65°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete the gelation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0037] Example 4: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: 70 parts sugarcane juice, 55 parts blueberry pulp, 1.0 part konjac flour, 0.2 parts citric acid, and 0.5 parts vitamin C.

[0038] The viscosity of konjac flour at 25℃ is 15000 mPa·s.

[0039] Preparation method: S1. Gel preparation: Place the sugarcane juice in a mixing tank, heat it to 65°C, and maintain a constant temperature. Slowly dry sprinkle the konjac powder into the sugarcane juice and disperse it at a speed of 170 r / min for 15 minutes. Then stir it at a speed of 200 r / min for 10 minutes until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gel solution. S2. Mixed fruit pulp: Cool the liquid obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, and pasteurize for 60 seconds. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill the liquid into the packaging container at 70°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete the gelation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0040] Example 5: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: Sugarcane juice 55 parts, blueberry pulp 45 parts, konjac flour 0.95 parts, citric acid 0.1 parts, vitamin C 0.04 parts; The viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0041] Preparation method: S1. Gel preparation: Place sugarcane juice in a mixing tank, heat to 60℃, maintain constant temperature, slowly dry sprinkle konjac flour into the sugarcane juice, and stir at high speed (190r / min) for 18 minutes to obtain gel solution; S2. Mixed fruit pulp: Cool the gum solution obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, maintain for 50 seconds, and pasteurize. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill into packaging containers at 65°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete gel formation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0042] Compared with Example 2, the only difference in this example is that only high-speed stirring is used in the stirring process of step S1.

[0043] Example 6: An anhydrous high-anthocyanin blueberry and sugarcane juice jelly and its preparation method Formula components: Sugarcane juice 55 parts, blueberry pulp 45 parts, konjac flour 0.95 parts, citric acid 0.1 parts, vitamin C 0.04 parts; The viscosity of konjac flour at 25℃ is 12000 mPa·s. Preparation method: S1. Gel preparation: Place sugarcane juice in a mixing tank, heat to 60℃, and maintain a constant temperature. Slowly dry sprinkle konjac powder into the sugarcane juice. Use low speed dispersion (160r / min) for 10 minutes and high speed stirring (190r / min) for 8 minutes to stir until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gel solution. S2. Mixed fruit pulp: Cool the gum solution obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, maintain for 50 seconds, and pasteurize. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70℃, add citric acid and vitamin C, stir evenly, and quickly fill into packaging containers at 65℃. Allow it to cool naturally to complete gel formation and obtain the finished jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0044] Compared with Example 2, the only difference in this example is that rapid cooling is not performed during the stirring process in step S1.

[0045] Comparative Example 1 A conventional anthocyanin jelly has the following ingredients: 60 parts water, 20 parts sugarcane juice, 10 parts blueberry concentrate, 0.8 parts konjac flour, 0.2 parts carrageenan, 10 parts white sugar, and 0.1 parts citric acid.

[0046] The preparation method involves conventional heating to melt the adhesive, mixing all raw materials, heating at 90°C for 10 minutes to sterilize, and then naturally cooling to form the final product.

[0047] Comparative Example 2 An anhydrous blueberry and sugarcane juice jelly has the following ingredients: 55 parts sugarcane juice, 45 parts whole blueberry pulp, 0.95 parts konjac flour, 0.1 parts citric acid, and 0.04 parts vitamin C; the konjac flour has a viscosity of 8000 mPa·s at 25°C.

[0048] The preparation method is the same as in Example 2.

[0049] Compared with Example 2, the only difference in this comparative example is that the viscosity of the konjac flour at 25°C is 8000 mPa·s.

[0050] Comparative Example 3 An anhydrous blueberry and sugarcane juice jelly has the following ingredients: 55 parts sugarcane juice, 45 parts blueberry pulp, 0.7 parts konjac flour, 0.25 parts carrageenan, 0.1 parts citric acid, and 0.04 parts vitamin C. Preparation method: S1. Gum dissolving: Place the sugarcane juice in a mixing tank, heat it to 60℃, and keep the temperature constant. Slowly dry sprinkle the konjac powder and carrageenan into the sugarcane juice. Disperse at 160r / min for 10 minutes, then stir at 190r / min for 8 minutes until the konjac powder is completely dissolved, without lumps or sediment, to obtain the gum solution. S2. Mixed fruit pulp: Cool the liquid obtained in step S1 to below 60°C, add blueberry pulp, stir evenly, heat to 90°C, and pasteurize for 50 seconds. S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture to below 70°C, add citric acid and vitamin C, stir evenly, and quickly fill the liquid into the packaging container at 65°C. Immediately after filling, use an ice water bath or strong cold air to rapidly cool the liquid to below 25°C within 30 minutes to complete the gelation and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

[0051] Experimental Example 1 The appearance of the jellies prepared in the examples and comparative examples was observed, and the anthocyanin content and gel strength were tested. Anthocyanin content was determined using high-performance liquid chromatography (HPLC), and gel strength was determined using a texture analyzer.

[0052] The test results are shown in Table 1.

[0053] Table 1

[0054] As can be seen from the experimental data in Table 1, the jelly prepared in the embodiments of the present invention contains a high content of anthocyanins. The anthocyanin components can be well preserved during the preparation process, and the jelly also has good shape retention and stability.

[0055] Comparative Example 1 is a conventional anthocyanin jelly. The jelly formula includes water, carrageenan, and white sugar, and the preparation method is also conventional. The resulting jelly exhibits slight water separation and has a low anthocyanin content, with an anthocyanin retention rate of only about 65%. In Comparative Example 2, the viscosity of the added konjac flour is unsuitable, resulting in a significant reduction in the anthocyanin content of the final jelly. Comparative Example 3's jelly formula also includes carrageenan, increasing the variety of additives. The resulting jelly has a firmer texture, although it can be formed.

[0056] Experimental Example 2: Stability Test After the jellies prepared in the examples and comparative examples were left at room temperature for 12 months, their appearance was observed and the corresponding anthocyanin content was tested to determine the stability of each jellie.

[0057] The method for testing anthocyanin content is the same as in Experiment Example 1.

[0058] The test results are shown in Table 2.

[0059] Table 2

[0060] The experimental data in Table 2 show that the jelly prepared in this embodiment of the invention can still maintain a high anthocyanin content after being stored at room temperature for 12 months. At the same time, the appearance and total bacterial count also meet the corresponding standard requirements, indicating that the jelly prepared in this embodiment of the invention has good stability and is suitable for long-term storage.

[0061] In the preparation of the jelly in Example 5, the high-speed stirring introduced microbubbles, which accelerated the oxidation of the product during long-term storage and caused significant degradation of anthocyanins. In the preparation of the jelly in Example 6, the jelly was not subjected to rapid freezing, which resulted in a significant decrease in the stability of the jelly after long-term storage. The anthocyanin content was reduced, and slight water separation and slight browning were observed.

[0062] The above embodiments are merely illustrative of the principles and effects of the present invention and are not intended to limit the invention. Any person skilled in the art can modify or alter the above embodiments without departing from the spirit and scope of the present invention. Therefore, all equivalent modifications or alterations made by those skilled in the art without departing from the spirit and technical concept disclosed in the present invention should still be covered by the claims of the present invention.

Claims

1. An anhydrous high-anthocyanin blueberry and sugarcane juice jelly, characterized in that, Includes the following components by weight: Sugarcane juice 50-70 parts, blueberry pulp 40-55 parts, konjac flour 0.5-1.0 parts, citric acid 0.01-0.2 parts, vitamin C 0.01-1 parts.

2. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly as described in claim 1, characterized in that, Includes the following components by weight: Sugarcane juice 50-60 parts, blueberry pulp 42-48 parts, konjac flour 0.9-1.0 parts, citric acid 0.08-0.12 parts, vitamin C 0.03-0.05 parts.

3. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly as described in claim 1 or 2, characterized in that, The viscosity of the konjac flour at 25°C is 10000~15000 mPa·s.

4. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly as described in claim 1 or 2, characterized in that, The amount of blueberry pulp added is 40% to 50% of the total weight of the anhydrous high anthocyanin blueberry sugarcane juice jelly.

5. The anhydrous high-anthocyanin blueberry and sugarcane juice jelly as described in claim 1 or 2, characterized in that, The anthocyanin content in the anhydrous high-anthocyanin blueberry sugarcane juice jelly is ≥100mg / 100g.

6. A method for preparing anhydrous high-anthocyanin blueberry and sugarcane juice jelly as described in any one of claims 1 to 5, characterized in that, Includes the following steps: S1. Gel preparation: Heat sugarcane juice, add konjac flour, disperse at 150~170 r / min for 8~15 minutes, then stir at 180~200 r / min for 5~10 minutes to obtain gel solution; S2, Mixed Fruit Pulp: Cool the liquid obtained in step S1, add blueberry pulp, stir, heat up, and sterilize; S3. Acidity Adjustment and Color Protection: Cool the sterilized mixture, add citric acid and vitamin C, stir, fill the liquid into packaging containers, cool immediately after filling, complete gel forming, and obtain the jelly product. S4. Packaging Inspection: After the jelly has been formed, it is sealed and labeled. After passing the inspection, it is stored in the warehouse.

7. The preparation method according to claim 6, characterized in that, The sugarcane juice heating in step S1 is as follows: the temperature is raised to 50-65°C and maintained at a constant temperature.

8. The preparation method according to claim 6, characterized in that, The step S2 step of cooling the adhesive obtained in step S1 means cooling the adhesive to below 60°C. The heating mentioned in step S2 is to raise the temperature to 90°C; The sterilization time in step S2 is 40 to 60 seconds.

9. The preparation method according to claim 6, characterized in that, The step S3 of cooling the mixture means lowering the temperature to below 70°C; The temperature of the liquid being filled into the packaging container in step S3 is 60–70°C.

10. The preparation method according to claim 6, characterized in that, The immediate cooling mentioned in step S3 is: using an ice water bath or strong cold air for rapid cooling, reducing the liquid temperature to below 25°C within 30 minutes.

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