A jujube jelly gel elastomer and a preparation method thereof

Abstract

The application discloses a jujube jelly gel elastomer and a preparation method thereof. The jujube jelly gel elastomer is prepared from flavored jujube paste, isinglass protein liquid, water, fructose syrup, konjac gum, carrageenan, sodium tripolyphosphate, potassium sorbate, citric acid and acesulfame potassium. The jujube jelly gel elastomer has excellent elasticity, water retention and stable three-dimensional network structure, and has a Q elastic taste and a mellow flavor through the synergistic effect of flavor modification and multi-physical field assisted enzymolysis technology, and is suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food gel processing technology, and in particular to a jujube jelly gel elastomer and its preparation method. Background Technology

[0002] Red dates (Ziziphus jujuba Mill.) are the mature fruit of plants belonging to the genus Ziziphus in the family Rhamnaceae. They have a long history of cultivation and consumption in China. Rich in vitamin C, vitamin P, B vitamins, various amino acids, minerals, and trace elements, they are highly nutritious and are known as "natural vitamin pills." They are a typical example of food and medicine sharing the same origin.

[0003] Currently, food products developed using jujubes as the main ingredient are still mainly in traditional forms, such as jujube paste, jujube cakes, and jujube biscuits—baked or pastry products with relatively simple processing methods and limited product forms and textures. Although some research has attempted to apply jujubes to gel gummies, these products often have the following limitations: First, jujubes are mostly used as auxiliary ingredients, with insufficient main flavor and nutritional value; second, the gel system often relies on conventional colloid blends, lacking unique elasticity and chewiness in texture; and third, some products rely on flavorings, colorings, and other additives to improve taste, failing to fully reflect the authentic flavor and health benefits of jujubes. For example, existing technology (CN109452440A) discloses a gummies with jujubes as an auxiliary ingredient, but with a low jujube content; other solutions (such as CN114847389A) involve plant-based gel gummies, but do not systematically optimize for flavor enhancement and texture innovation of jujubes.

[0004] Therefore, current technologies lack a gel product that can fully leverage the nutritional and flavor advantages of jujubes while also possessing excellent elasticity, a pleasant texture, and clean labeling. Developing a gel elastomer with jujubes as its core, featuring innovative texture and enhanced flavor, is of great significance for expanding the deep processing pathways of jujubes and increasing product added value. Summary of the Invention

[0005] This invention provides a jujube jelly gel elastomer and its preparation method. Through the synergistic effect of flavor modification and physical field-assisted enzymatic hydrolysis, the resulting jujube jelly gel elastomer possesses excellent elasticity, water retention, and a stable three-dimensional network structure, exhibiting a chewy texture and rich flavor, making it suitable for industrial production.

[0006] The technical solution of the present invention is as follows:

[0007] A jujube jelly gel elastomer is made from flavored jujube paste, fish collagen liquid, water, fructose syrup, konjac gum, carrageenan, sodium tripolyphosphate, potassium sorbate, citric acid, and acesulfame potassium.

[0008] The optimal ratio of flavored jujube paste, gelatin liquid, and water is 2:5:5.

[0009] Based on the total mass of flavored jujube paste, gelatin solution, and water, the following amounts are added: fructose syrup 25-40%, konjac gum 0.2-0.4%, carrageenan 0.7-1.4%, sodium tripolyphosphate 0.1-0.4%, potassium sorbate 0.03-0.05%, citric acid 0.5-0.8%, and acesulfame potassium 0.001-0.003%.

[0010] The preparation method of the jujube gel elastomer of the present invention is as follows:

[0011] Mix flavored jujube paste, gelatin liquid, and water, and then add the following additives in sequence: fructose syrup, konjac gum, carrageenan, sodium tripolyphosphate, potassium sorbate, citric acid, and acesulfame potassium. After mixing well, boil the mixture to make a gel solution. Then pour the gel solution into a mold for pouring, cooling, demolding, and packaging to obtain the finished jujube jelly gel elastomer.

[0012] in,

[0013] Konjac gum mainly functions to retain water and reduce the gelation rate. When konjac gum is combined with carrageenan, it shows a significant synergistic effect in the gelation of aqueous solution, which can comprehensively improve the shortcomings of single colloids and form a composite gel with better performance.

[0014] The additives are added in the correct order, and the next additive is added only after the previous additive has basically dissolved. The mixture is then simmered at 80 ℃ for 2-3 hours to form a gel.

[0015] In this invention,

[0016] Flavored jujube paste is made from dried red dates that have been peeled, pitted, soaked, crushed and ground, and then subjected to enzymatic hydrolysis, microbial fermentation and Maillard reaction.

[0017] Preferably, pectinase and cellulase are used for enzymatic hydrolysis, followed by microbial fermentation with yeast; amino acids are added before the Maillard reaction, wherein the amino acids are selected from glycine, aspartic acid, and cysteine.

[0018] The fish collagen solution is prepared by steaming, homogenizing, enzymatically degreasing and collecting crude protein from dried fish glue, and then separating the crude protein by multi-physical field synergistic enzymatic hydrolysis and nanofiltration membrane separation.

[0019] Preferably, lipase is used for enzymatic delipolysis; crude protein is subjected to double enzymatic hydrolysis by collagenase and papain under the synergistic effect of ultrasound and microwave; and the molecular weight of the peptides in the fish collagen solution separated by nanofiltration membrane is 1000 Da~1500 Da or less.

[0020] The beneficial effects of this invention are as follows:

[0021] 1. Expanded the product forms for high-value utilization of jujubes: Compared with traditional products such as dried jujubes, jujube soft candy, jujube juice, and jujube cakes, this invention successfully prepared a brand-new gel-like food with jujubes as the core ingredient, opening up new technical avenues for the intensive processing and diversified application of jujube resources.

[0022] 2. Development of a novel, chewy, and finely processed jujube product with excellent flavor and texture: This invention achieves a perfect combination of rich jujube aroma and smooth, elastic texture through a unique formula and process. Its gel strength is suitable, its texture is highly elastic, and its flavor is widely acceptable, making it suitable for various consumer groups, including children and the elderly.

[0023] 3. Significantly enhances the nutritional value of the product: By innovatively adding fish collagen liquid, this invention not only inherits the rich nutrients of jujubes themselves but also incorporates high-quality animal protein sources. The final product is rich in protein, active peptides, and various amino acids, achieving a synergistic supplementation of plant nutrients and animal protein nutrition, resulting in a more comprehensive nutritional value. Attached Figure Description

[0024] Figure 1 Example 1: Finished product image. Detailed Implementation

[0025] The present invention is further described below through specific embodiments, but the scope of protection of the present invention is not limited thereto.

[0026] Example 1:

[0027] A method for preparing a jujube gel elastomer specifically includes the following steps:

[0028] Mix 20g of flavored jujube paste, 50g of fish gelatin solution, and 50g of water. Add the following additives: 36g of fructose syrup, 0.24g of konjac gum, 0.96g of carrageenan, 0.24g of sodium tripolyphosphate, 0.06g of potassium sorbate, 0.6g of citric acid, and 0.0012g of acesulfame potassium. Add the additives in sequence, waiting for each addition to dissolve completely before adding the next. Mix thoroughly and simmer at 80℃ for 2 hours to obtain a gelatin solution. Pour the gelatin solution into a container, cool, and package to obtain the finished product. Figure 1 ).

[0029] Flavored jujube paste is prepared as follows:

[0030] Dried red dates from Xinjiang Uygur Autonomous Region were selected, peeled and pitted. 400 g of peeled and pitted red dates were soaked in 800 mL of water for 1 hour to fully absorb water and swell. Then, they were pulverized in a pulping machine and ground in a colloid mill for 2 minutes to obtain a finely ground date paste.

[0031] Take 1000 g of finely processed jujube paste, add 0.3% pectinase (enzyme activity 30000 U / g) and 0.03% cellulase (21000 U / g) by weight of the finely processed jujube paste, and hydrolyze for 180 min. After hydrolysis, concentrate the jujube hydrolysate by rotary evaporation until the solid content is 20%. After concentration, add yeast extract (0.2%, Hangzhou Jigong Biotechnology Co., Ltd.), ammonium sulfate (1.9%), zinc chloride (0.1%), magnesium sulfate (0.1%), and potassium dihydrogen phosphate (0.6%) based on the weight of the concentrate. Sterilize at 121℃ for 10 min, and then ferment by adding yeast (0.15%, Angel Yeast Co., Ltd.) at 24℃ for 10 h. After fermentation, add 10% glycine based on the weight of the whole jujube paste, stir and mix evenly, and carry out Maillard reaction at 80℃ for 120 min to obtain flavored jujube paste.

[0032] Fish collagen solution is prepared by the following method:

[0033] Dried fish maw was selected, washed with clean water, steamed for 20 minutes, and then soaked in 10 times its weight of water for 12 hours. After soaking and swelling, the fish maw was homogenized and pulverized using a homogenizer. Based on the mass of the homogenate, 0.4% lipase (enzyme activity 100,000 U / g) was added. The enzymatic hydrolysis temperature was 30 ℃, and the hydrolysis was carried out for 2 hours. After the hydrolysis was completed, the mixture was centrifuged at 6000 r / min for 20 minutes, the precipitate was collected, and 10 times its weight of purified water was added to obtain crude protein homogenate.

[0034] Based on the crude protein quality, 1% collagenase (enzyme activity 100,000 U / g) was added to the crude protein homogenate for enzymatic hydrolysis for 3 hours at 30°C. After collagenase hydrolysis, 1% papain (enzyme activity 30,000 U / g) was added at 55°C for 2 hours. Simultaneously, ultrasonic and microwave co-hydrolysis were performed throughout the process: ultrasonic frequency 20 kHz, ultrasonic power 100 W, ultrasonic time 5 hours; microwave time 5 hours, microwave power 300 W, microwave temperature in two stages: 30°C for collagenase hydrolysis and 55°C for papain hydrolysis. After ultrasonic-microwave co-hydrolysis, enzyme inactivation was performed by heating at 100°C for 10 minutes, centrifuging at 5000 r / min for 30 minutes, and collecting the supernatant. The supernatant was then subjected to nanofiltration (Shanghai Titan Technology Co., Ltd.) to retain peptide molecules (molecular weight mainly distributed in the range of 1000-1500). (Da and below), collect the retentate, which is the fish collagen solution.

Claims

1. A jujube jelly gel elastomer, characterized in that, It is made from flavored jujube paste, gelatin liquid, water, fructose syrup, konjac gum, carrageenan, sodium tripolyphosphate, potassium sorbate, citric acid, and acesulfame potassium.

2. The jujube gel elastomer as described in claim 1, characterized in that, The mass ratio of flavored jujube paste, fish gelatin liquid, and water is 2:5:

5.

3. The jujube gel elastomer as described in claim 1, characterized in that, Based on the total mass of flavored jujube paste, gelatin solution, and water, the following amounts are added: fructose syrup 25-40%, konjac gum 0.2-0.4%, carrageenan 0.7-1.4%, sodium tripolyphosphate 0.1-0.4%, potassium sorbate 0.03-0.05%, citric acid 0.5-0.8%, and acesulfame potassium 0.001-0.003%.

4. The jujube gel elastomer according to any one of claims 1 to 3, characterized in that, Flavored jujube paste is made from dried jujubes that have been peeled, pitted, soaked, crushed and ground, and then subjected to enzymatic hydrolysis, microbial fermentation and Maillard reaction.

5. The jujube jelly gel elastomer as described in claim 4, characterized in that, Enzymatic hydrolysis was performed using pectinase and cellulase, followed by microbial fermentation using yeast; amino acids were added before the Maillard reaction, and the amino acids were selected from glycine, aspartic acid, and cysteine.

6. The jujube gel elastomer according to any one of claims 1 to 3, characterized in that, The fish collagen solution is prepared by steaming, homogenizing, enzymatically degreasing and collecting crude protein from dried fish glue, and then separating the crude protein through multi-physical field synergistic enzymatic hydrolysis and nanofiltration membrane.

7. The jujube gel elastomer as described in claim 6, characterized in that, Lipase was used for enzymatic hydrolysis; crude protein was subjected to double enzymatic hydrolysis with collagenase and papain under the synergistic effect of ultrasound and microwave; the peptide molecular weight in the fish collagen solution separated by nanofiltration membrane was 1000 Da~1500 Da and below.

8. The method for preparing the jujube gel elastomer as described in claim 1, characterized in that, The preparation method is as follows: Flavored jujube paste, gelatin liquid, and water are mixed together, and additives such as fructose syrup, konjac gum, carrageenan, sodium tripolyphosphate, potassium sorbate, citric acid, and acesulfame potassium are added in sequence. After mixing well, the mixture is boiled to make a gel solution. The gel solution is then poured into a mold for casting, cooling, demolding, and packaging to obtain the finished jujube jelly gel elastomer.

9. The preparation method according to claim 8, characterized in that, Add the additives in sequence, and add the next additive only after the previous one has dissolved. Cook at 80 ℃ for 2-3 hours to form a gel.

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