Anhydrous high anthocyanin blueberry raspberry jelly based on single konjac gum and a preparation method thereof

Abstract

The application belongs to the technical field of functional food, and particularly relates to a single konjac gum-based anhydrous high-anthocyanin blueberry and mulberry jelly and a preparation method thereof. The single konjac gum-based anhydrous high-anthocyanin blueberry and mulberry jelly comprises the following components in parts by weight: 50-80 parts of sugarcane juice, 10-25 parts of blueberry pulp, 15-30 parts of mulberry juice, 0.5-1.0 parts of konjac powder, 0.01-0.2 parts of citric acid and 0.01-1 parts of vitamin C. In the jelly, no water is additionally added, and all the liquid is derived from the sugarcane juice, the blueberry pulp and the mulberry juice, so that anthocyanins can be effectively prevented from being diluted by water, the anthocyanin content in the finished product can be greatly improved, and the natural fruit aroma of fruits can be retained. Meanwhile, the jelly formula of the application takes the sugarcane juice as the only sweet source, and no other colloid is additionally added, so that the types of additives are extremely simple, clean labels are achieved, the calorie is low, and the health consumption demand of low burden is met.

Description

Technical Field

[0001] This invention belongs to the field of functional food technology, specifically relating to an anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum 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 mulberry jelly based on a single konjac gum and its preparation method. The jelly of this invention effectively overcomes the problems of existing technologies, such as the inability to form a solid shape with a single gelling agent, low anthocyanin retention, and susceptibility to browning, solely through the interaction between a single konjac gum and other raw material components, thus filling a gap in the existing technology.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: an anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum, comprising the following components by weight: Sugarcane juice 50-80 parts, blueberry pulp 10-25 parts, mulberry juice 15-30 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 and mulberry jelly based on single konjac gum according to the present invention, the anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum comprises the following components by weight: Sugarcane juice 55-65 parts, blueberry pulp 18-22 parts, mulberry juice 18-22 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 and mulberry jelly based on single konjac gum described in this invention, the viscosity of the konjac flour at 25°C is 10000~15000 mPa·s.

[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, blueberry pulp, and mulberry juice. While ensuring proper setting, this effectively enhances the toughness and storage stability of the resulting jelly, preventing "water seepage" and extending 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, lacks crispness, and is prone to color uniformity issues. 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 and mulberry jelly based on single konjac gum described in this invention, the mass ratio of blueberry pulp to mulberry juice is 1:(1~3).

[0011] The jelly of this invention uses a specific ratio of blueberry pulp and mulberry juice, which ensures sufficient anthocyanin content in the raw material system and forms a good balance with the sweetness of sugarcane juice, taking into account both fruit aroma and taste. At the same time, the dietary fiber, minerals and other components contained therein can also work synergistically with the konjac flour components to effectively improve the stability of the jelly.

[0012] In a preferred embodiment of the anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum described in this invention, the mass ratio of blueberry pulp to mulberry juice is 1:1.

[0013] As one embodiment of the anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum according to the present invention, the anthocyanin content in the anhydrous high-anthocyanin blueberry and mulberry jelly is ≥70mg / 100g.

[0014] This invention also claims protection for a method for preparing the anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum, comprising the following steps: S1. Gel preparation: Heat sugarcane juice, add konjac flour, stir, and obtain gel solution; S2. Mixed Fruit Pulp: Cool the liquid obtained in step S1, add blueberry pulp and mulberry juice, 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.

[0015] In the preparation method of this invention, sugarcane juice and konjac flour are added first, followed by blueberry pulp and mulberry juice. This can effectively reduce the heating time of the blueberry pulp, avoid the degradation of anthocyanins by heat, ensure the efficient retention of blueberry anthocyanins, and fully integrate the aroma of blueberries and mulberries with the sweetness of sugarcane.

[0016] As one embodiment of the preparation method described in this invention, the sugarcane juice is heated in step S1 by raising the temperature to 55-65°C and maintaining it at a constant temperature.

[0017] As one embodiment of the preparation method described in this invention, the stirring in step S1 is as follows: disperse at a speed of 150~160 r / min for 8~15 minutes, and then stir at a speed of 180~200 r / min for 5~10 minutes.

[0018] This invention employs a specific stirring method that can effectively prevent konjac flour from clumping in high-sugar sugarcane juice, effectively solving the technical problem of the difficulty in dissolving existing single konjac gum in high-sugar systems. At the same time, the resulting gum solution can better protect the anthocyanin components, ensuring the efficient retention of anthocyanins in the raw materials, and balancing fruit aroma, nutritional value and taste.

[0019] 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.

[0020] As one embodiment of the preparation method described in this invention, the heating in step S2 is to raise the temperature to 90°C.

[0021] In one embodiment of the preparation method described in this invention, the sterilization time in step S2 is 45 to 60 seconds.

[0022] In the preparation method of the present invention, the temperature is raised to 90°C and held for 45 to 60 seconds. This pasteurization parameter is the optimal parameter determined through multiple experiments. It can kill microorganisms in the raw materials (total colony count ≤100 CFU / g) and control the anthocyanin degradation rate to within 10%, thus solving the problem of "inability to simultaneously achieve sterilization and anthocyanin retention" in the prior art.

[0023] 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.

[0024] In the preparation method of the present invention, citric acid and vitamin C components are added at a lower temperature. Citric acid can adjust the sweetness and sourness of the product, and at the same time, it can form a synergistic antioxidant system with vitamin C, anthocyanins and other components, effectively inhibiting the oxidative degradation of anthocyanins during heating and cooling, while avoiding browning of the jelly, thus solving the problems of easy oxidation and unstable color of anthocyanins in the prior art.

[0025] 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 65-70°C.

[0026] 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.

[0027] In the preparation method of the present invention, rapid cooling can prevent anthocyanins from continuously degrading during the cooling process, ensuring anthocyanin retention rate ≥90%, and at the same time making the jelly gel structure more stable.

[0028] Compared with the prior art, the present invention has the following beneficial effects: 1. The jelly of this invention does not contain any added water; all liquids are derived from sugarcane juice, whole blueberry pulp, and mulberry juice, achieving a 100% juice content. This effectively prevents anthocyanin dilution by water, significantly increasing the anthocyanin content in the finished product and preserving the natural fruit aroma. The taste meets the conventional requirements for jelly products. Furthermore, the jelly formula of this invention uses sugarcane juice as the sole sweetener, without adding white sugar, high-fructose corn syrup, artificial sweeteners, etc., resulting in a naturally sweet and smooth taste, and low calories, aligning with the trend of low-calorie consumption.

[0029] 2. The jelly of this invention uses konjac flour with a viscosity of 10000~15000 mPa·s (25℃) as the sole gelling agent. Through the interaction with other formulation components, it can not only solve the technical bottleneck of existing anhydrous high-juice jelly that "a single gelling agent cannot form", but also effectively improve the forming stability of the jelly and the retention rate of anthocyanin content in the jelly. The anthocyanin retention rate is ≥90%. Compared with the prior art, the anthocyanin retention rate of this invention is increased by 10%~15%, the jelly gel strength is increased by 20%~30%, the shelf life at room temperature can be extended to 12 months, and there is no water separation or browning.

[0030] 3. The jelly formula of this invention does not contain any other compound colloids, and the types of additives are extremely simple, containing only konjac flour, citric acid, and vitamin C, achieving clean labeling and meeting the needs of healthy consumption. At the same time, konjac flour can also provide soluble dietary fiber, giving the product the advantages of high fiber, low calories, and strong satiety.

[0031] 4. The preparation method of the jelly in this invention adopts a combination of low-temperature gelling, subsequent addition of fruit pulp, high-temperature short-time sterilization, low-temperature acidification and rapid cooling, which increases the anthocyanin retention rate to more than 90%, solves the problems of severe anthocyanin degradation and unstable gel in anhydrous systems in the prior art, and at the same time ensures that the jelly gel is stable, does not separate water, and has a uniform color (rich, deep purple gemstone color).

[0032] 5. The jelly formula and process of this invention are easy to industrialize, the raw materials are readily available, the production cost is controllable, and the resulting jelly is natural and healthy, and can be used as a functional snack food, which is conducive to large-scale industrial production. Detailed Implementation

[0033] 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.

[0034] 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.

[0035] The preparation methods of the sugarcane juice, blueberry pulp, and mulberry juice used in the examples and comparative examples are as follows: Sugarcane juice is made by directly pressing fresh sugarcane, without added sugar, concentration, or additives, retaining the natural sweetness and nutrients of sugarcane; Blueberry puree is made from fresh blueberries through crushing and pulping, retaining the blueberry pulp fiber and complete anthocyanins; Mulberry juice is made by pressing fresh mulberries without filtering or concentration, thus preserving the anthocyanins and natural fruit aroma of the mulberries to the maximum extent.

[0036] The konjac flour, citric acid, and vitamin C used in the examples and comparative examples all comply with GB 2760 "National Food Safety Standard for the Use of Food Additives", and the sugarcane juice, blueberry puree, and mulberry juice all comply with GB / T 31121 "Fruit and Vegetable Juices and Their Beverages".

[0037] Example 1: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 50 parts sugarcane juice, 10 parts blueberry pulp, 15 parts mulberry juice, 0.5 parts konjac flour, 0.01 parts citric acid, 0.01 parts vitamin C; the viscosity of konjac flour at 25℃ is 10000mPa·s.

[0038] Preparation method: S1. Gel preparation: Place sugarcane juice in a mixing tank, heat to 55℃, and maintain a constant temperature. Slowly dry sprinkle konjac powder into the sugarcane juice. Use low speed dispersion (150r / min) for 8 minutes and high speed stirring (180r / min) for 5 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, heat to 90°C, maintain for 45 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.

[0039] Example 2: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 55 parts sugarcane juice, 18 parts blueberry pulp, 18 parts mulberry juice, 0.9 parts konjac flour, 0.08 parts citric acid, and 0.03 parts vitamin C; the viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0040] 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, 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.

[0041] Example 3: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 60 parts sugarcane juice, 20 parts blueberry pulp, 20 parts mulberry juice, 0.95 parts konjac flour, 0.1 parts citric acid, 0.04 parts vitamin C; the viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0042] 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, 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.

[0043] Example 4: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 65 parts sugarcane juice, 22 parts blueberry pulp, 22 parts mulberry juice, 1.0 part konjac flour, 0.12 parts citric acid, 0.05 parts vitamin C; the viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0044] 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, 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.

[0045] Example 5: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 80 parts sugarcane juice, 25 parts blueberry pulp, 25 parts mulberry juice, 1.0 part konjac flour, 0.2 parts citric acid, 1.0 part vitamin C; the viscosity of konjac flour at 25℃ is 15000mPa·s.

[0046] Preparation method: S1. Gel preparation: Place the sugarcane juice in a mixing tank, heat it to 65°C, and keep the temperature constant. Slowly dry sprinkle the konjac powder into the sugarcane juice. Use a low-speed dispersion (160r / min) for 15 minutes and a high-speed stirring (200r / min) for 10 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, heat to 90°C, maintain for 60 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 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 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.

[0047] Example 6: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 60 parts sugarcane juice, 20 parts blueberry pulp, 20 parts mulberry juice, 0.95 parts konjac flour, 0.1 parts citric acid, 0.04 parts vitamin C; the viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0048] Preparation method: S1. Gel preparation: Place sugarcane juice in a mixing tank, heat to 55-65℃, 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, 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.

[0049] Compared with Example 3, the only difference in this example is that only high-speed stirring is used in the stirring process of step S1.

[0050] Example 7: An anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum and its preparation method. Formula: 60 parts sugarcane juice, 20 parts blueberry pulp, 20 parts mulberry juice, 0.95 parts konjac flour, 0.1 parts citric acid, 0.04 parts vitamin C; the viscosity of konjac flour at 25℃ is 12000 mPa·s.

[0051] Preparation method: S1. Gel preparation: Place sugarcane juice in a mixing tank and heat it to 55-65℃. Maintain a constant temperature and slowly dry sprinkle konjac powder into the sugarcane juice. Use a low-speed dispersion (160r / min) for 10 minutes and a 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 liquid obtained in step S1 to below 60°C, add blueberry pulp and mulberry juice, stir well, 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.

[0052] Compared with Example 3, the only difference in this example is that rapid cooling is not performed during the stirring process in step S1.

[0053] Comparative Example 1 A conventional anthocyanin jelly has the following ingredients: 60 parts water, 20 parts sugarcane juice, 5 parts blueberry concentrate, 5 parts mulberry concentrate, 0.8 parts konjac flour, 0.2 parts carrageenan, 10 parts white sugar, and 0.1 parts citric acid.

[0054] 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.

[0055] Comparative Example 2 An anhydrous anthocyanin jelly has the following raw material composition: 60 parts sugarcane juice, 20 parts blueberry pulp, 20 parts mulberry juice, 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.

[0056] The preparation method is described in Example 3.

[0057] Compared with Example 3, the only difference in this comparative example is that the viscosity of the konjac flour at 25°C is 8000 mPa·s.

[0058] Comparative Example 3 An anhydrous anthocyanin jelly has the following ingredients: 60 parts water, 20 parts blueberry pulp, 20 parts mulberry juice, 0.95 parts konjac flour, 0.1 parts citric acid, and 0.04 parts vitamin C; the konjac flour has a viscosity of 12000 mPa·s at 25°C.

[0059] The preparation method is described in Example 3.

[0060] Compared with Example 3, the only difference in this comparative example is that an equal amount of water is used instead of sugarcane juice.

[0061] Comparative Example 4 An anhydrous anthocyanin jelly has the following ingredients: 60 parts sugarcane juice, 20 parts blueberry pulp, 20 parts mulberry juice, 0.7 parts konjac flour, 0.25 parts carrageenan, 0.1 parts citric acid, and 0.04 parts vitamin C; the viscosity of the konjac flour at 25°C is 12000 mPa·s.

[0062] Preparation method: S1. Gum dissolving: Place sugarcane juice in a mixing tank and heat it to 60°C. Maintain a constant temperature. Slowly dry sprinkle konjac flour and carrageenan into the sugarcane juice. Use a low-speed dispersion (160r / min) for 10 minutes and a high-speed stirring (190r / min) for 8 minutes to stir until the konjac flour 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 and mulberry juice, stir well, 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.

[0063] 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.

[0064] The test results are shown in Table 1.

[0065] Table 1

[0066] 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.

[0067] 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 exhibited slight water separation and had a low anthocyanin content, with an anthocyanin retention rate of only about 65%. In Comparative Example 2, the viscosity of the added konjac flour was unsuitable, resulting in slight water separation in the jelly, and a significantly reduced anthocyanin content. In Comparative Example 3, an equal amount of water was used instead of sugarcane juice, resulting in a jelly with reduced anthocyanin content and gel strength. Comparative Example 4 also included carrageenan in its formula. Although the jelly could be formed, its texture was firm, and the formula contained multiple additives, failing to meet the requirements for minimal additives and clean labeling.

[0068] 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 anthocyanin content was tested to determine the stability of each jellie.

[0069] The method for testing anthocyanin content is the same as in Experiment Example 1.

[0070] The test results are shown in Table 2.

[0071] Table 2

[0072] The experimental data in Table 2 show that the jelly prepared in this embodiment of the invention can still maintain a high anthocyanin retention rate after being stored at room temperature for 12 months, and the appearance can 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.

[0073] In Example 6, the high-speed stirring process introduced microbubbles, which accelerated the oxidation of the product during long-term storage and made the anthocyanin degradation more significant. After 12 months, the retention rate dropped to 73%. In Example 7, the jelly was not rapidly frozen during the preparation process, 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.

[0074] 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 mulberry jelly based on a single konjac gum, characterized in that, Includes the following components by weight: Sugarcane juice 50-80 parts, blueberry pulp 10-25 parts, mulberry juice 15-30 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 mulberry jelly based on single konjac gum as described in claim 1, characterized in that, Includes the following components by weight: Sugarcane juice 55-65 parts, blueberry pulp 18-22 parts, mulberry juice 18-22 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 mulberry jelly based on single konjac gum 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 mulberry jelly based on a single konjac gum as described in claim 1 or 2, characterized in that, The mass ratio of blueberry pulp to mulberry juice is 1:(1~3).

5. The anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum as described in claim 1, characterized in that, The anthocyanin content of the anhydrous high-anthocyanin blueberry and mulberry jelly is ≥70mg / 100g.

6. A method for preparing anhydrous high-anthocyanin blueberry and mulberry jelly based on single konjac gum 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, stir, and obtain gel solution; S2, Mixed Fruit Pulp: Cool the liquid obtained in step S1, add blueberry pulp and mulberry juice, 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 55-65°C and maintained at a constant temperature; The stirring in step S1 is as follows: disperse at a speed of 150~160 r / min for 8~15 minutes, and then stir at a speed of 180~200 r / min for 5~10 minutes.

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 45 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 65–70°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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