Fingered citron pulp jelly and preparation method thereof

Abstract

The application discloses a kind of to be related to the technical field of medicine and food homologous product, specifically a kind of bergamot fruit jelly and preparation method thereof.Preparation method includes the following steps: S1 bergamot peel is mixed with pure water, ultrasonic circulation extraction is carried out, and the extract is combined and concentrated, and after adjusting pH, bitter treatment is carried out, and enzyme is destroyed by heating boiling, while hot suction filtration refrigeration is carried out;S2 after bergamot fruit flesh is hot in boiling water, add naringinase and carry out enzymatic hydrolysis bitter treatment, then place in calcium chloride solution and harden treatment, after fishing out, immerse in syrup liquid and honey, refrigeration is used;S3 after composite glue is mixed with white granulated sugar and is evenly added into water, after heating and stirring, temperature is reduced, bergamot water extract, citric acid and honeyed bergamot fruit flesh are added, after stirring evenly, injection mold is poured, and cooling is formed, and bergamot fruit jelly is obtained.The jelly is prepared by the preparation method.The bergamot fruit jelly product of the application has delicious taste and health care function, and has wide market prospect.

Description

Technical Field

[0001] This invention relates to the field of food and medicine homology products, specifically a Buddha's Hand fruit pulp jelly and its preparation method. Background Technology

[0002] Buddha's Hand, also known as Citrus medica, is the fruit of a plant in the Rutaceae family. It is mainly distributed in tropical and subtropical regions, and is cultivated in Zhejiang, Fujian, Guangdong, Guangxi, Sichuan, and Yunnan provinces of my country. The roots, stems, leaves, flowers, and fruits of Buddha's Hand are all used medicinally and are listed in the directory of food and medicine with the same origin, possessing both medicinal and edible value. Modern scientific research has found that the main chemical components of Buddha's Hand extract include volatile oils, flavonoids, polysaccharides, and coumarins, which possess various biological activities such as antioxidant, anti-inflammatory, anti-tumor, lipid-regulating, anti-anxiety, antidepressant, and antibacterial effects.

[0003] Jelly, a popular snack, boasts a pleasant taste and diverse product forms. However, most commercially available jelly products are fruit-flavored or juice-based, with fewer functional jelly products, and the development of jelly products made from medicinal and edible plants is still insufficient. Existing Buddha's Hand-related food products include Buddha's Hand candied fruit, Buddha's Hand jam, Buddha's Hand candy, and Buddha's Hand biscuits, but no reports have been made of Buddha's Hand pulp jelly products.

[0004] Existing jelly products have the following technical defects:

[0005] 1. Lack of functional jelly products. Most commercially available jellies are primarily formulated with colorings, flavorings, and sweeteners, resulting in low nutritional value and a lack of added functional ingredients. With increasing consumer demand for healthy foods, developing functional jellies with antioxidant and gut-regulating properties has become an industry trend.

[0006] 2. The bitterness of Buddha's Hand fruit raw materials. Buddha's Hand fruit contains bitter components such as naringin, neohesperidin, limonin, and nomiline. Direct addition will result in a bitter taste in the product, affecting consumer acceptance. Current Buddha's Hand fruit food processing requires debittering treatment, but systematic research on debittering technology for Buddha's Hand fruit in jelly products has not yet been found. Existing Buddha's Hand fruit products, such as bergamot jam, mainly use ingredients such as mung beans and cabbage to mask the bitterness, which involves complex processes and insufficient preservation of the characteristic flavor of Buddha's Hand fruit.

[0007] 3. Insufficient compatibility between jelly formulations and Buddha's Hand fruit ingredients. The interaction between the jelly's gel system and Buddha's Hand water extract and pulp is unclear. The addition of Buddha's Hand fruit ingredients may affect the jelly's gel strength, water retention, and texture. Existing jelly formulation optimizations are mostly aimed at fruit juice or tea products, with limited research on jelly formulations containing fruit pulp particles.

[0008] 4. There is a lack of evaluation on the antioxidant activity of chayote jelly. Existing patent document CN105380198A discloses a chayote and lotus root jelly for soothing the liver and relieving coughs, but this jelly uses chayote (a plant of the Cucurbitaceae family, which is a different plant from the chayote described in this article) as its raw material, and no evaluation of the product's antioxidant activity has been conducted. Furthermore, there are no reports in the prior art regarding chayote pulp jelly products and their methods for evaluating antioxidant activity.

[0009] Furthermore, existing technologies lack a complete technical solution for simultaneously addressing the issues of bitterness removal and shape preservation, sensory quality optimization, and enhanced in vitro antioxidant activity in bergamot pulp jelly. Therefore, developing a bergamot pulp jelly with excellent taste and significant in vitro antioxidant activity using bergamot as the raw material is of practical significance for the industrialization of bergamot products that are both food and medicine. Summary of the Invention

[0010] The purpose of this invention is to provide a bergamot pulp jelly and its preparation method to solve the problems of the prior art.

[0011] In a first aspect, the present invention provides a bergamot fruit pulp jelly, which is composed of the following ingredients in weight percentages:

[0012] Composite adhesive: 0.7%–0.9%;

[0013] White sugar 10% ~ 14%;

[0014] Citric acid 0.10%–0.25%;

[0015] Buddha's Hand water extract 15%–25%;

[0016] Honey-processed Buddha's Hand fruit pulp: 10%–20%;

[0017] The remainder is water;

[0018] in,

[0019] The composite adhesive is a mixture of carrageenan and konjac gum in a mass ratio of 3:1.

[0020] The Buddha's Hand water extract is a concentrated water extract of Buddha's Hand skin that has undergone debittering treatment;

[0021] The honey-processed bergamot pulp is obtained by debittering, hardening, and honey-processing with syrup.

[0022] Based on the above technical solution, the Buddha's Hand fruit pulp jelly is composed of the following ingredients by weight percentage:

[0023] Composite adhesive 0.8%;

[0024] White sugar 14%;

[0025] Citric acid 0.15%;

[0026] Buddha's Hand water extract 15%;

[0027] 15% honey-processed Buddha's Hand fruit pulp;

[0028] The remainder is water;

[0029] Based on the above technical solution, the pH of the Buddha's Hand fruit pulp jelly is 3.5 to 4.5.

[0030] Based on the above technical solutions, the in vitro antioxidant activity indicators of the Buddha's Hand fruit pulp jelly are as follows: total phenol content of 5.5% to 8.0%, DPPH scavenging rate of 10.0% to 15.0%, hydroxyl radical scavenging rate of 98.0% to 100%, and superoxide anion radical scavenging rate of 28.0% to 35.0%.

[0031] Based on the above technical solutions, the Buddha's Hand water extract is a concentrated water extract of Buddha's Hand peel treated with naringinase for debittering; the honey-processed Buddha's Hand pulp is Buddha's Hand pulp obtained by debittering with naringinase, hardening with calcium chloride, and processing with syrup.

[0032] Based on the above technical solution, the Buddha's Hand water extract is prepared by the following method: after washing the Buddha's Hand peel, it is ultrasonically extracted with purified water at a material-to-liquid ratio of 1:1 and at 25-35℃ for 20-40 minutes. The extraction is repeated three times, with the purified water replaced each time. The extracts are combined and concentrated to 1g / ml. After adjusting the pH to 4, 0.3% naringinase is added to the Buddha's Hand water extract. The extract is then debittered in a water bath at 55-65℃ for 1-1.5 hours. The extract is then boiled to kill the enzyme and sterilize it. The extract is filtered while hot and then refrigerated at 2-8℃.

[0033] Based on the above technical solution, the honey-processed bergamot pulp is prepared by the following method:

[0034] After washing the Buddha's Hand fruit pulp, boil it in purified water and then put it in the water. After high-temperature treatment for 3 minutes, take it out.

[0035] Mix Buddha's Hand fruit pulp and purified water to a ratio of 1:1, adjust the pH of the solution to 4, add 0.3% naringin to the solution, debitter at 55-65℃ for 1-1.5 hours, remove the fruit, blanch it in boiling water to kill the enzyme, and then let it cool.

[0036] In a 3g / L calcium chloride solution, mix the Buddha's Hand fruit pulp and the 3g / L calcium chloride solution to a material-to-liquid ratio of 1:1. After hardening for 40-60 minutes, remove the fruit and wash off any residual calcium chloride solution on the surface with purified water.

[0037] Soak the Buddha's Hand fruit pulp in a syrup solution containing 70g of white sugar and 1g of citric acid per 100ml. The ratio of Buddha's Hand fruit pulp to syrup solution is 1:1. Heat the solution to 80℃ and stop heating. Let it stand for 30 minutes. Repeat this process three times before removing the fruit and refrigerating it.

[0038] Secondly, the present invention also provides a method for preparing bergamot fruit pulp jelly, which includes the following steps:

[0039] Preparation of S1 Buddha's Hand Aqueous Extract

[0040] Mix the Buddha's Hand peel with purified water, extract using ultrasonic circulation, combine the extracts and concentrate, adjust the pH to 3.5-4.5, add naringinase for enzymatic debittering treatment, heat to boiling to inactivate the enzyme, filter while hot, and refrigerate for later use.

[0041] Preparation of S2 Honey-Glazed Buddha's Hand Pulp

[0042] After blanching the Buddha's Hand fruit pulp in boiling water, add naringin for enzymatic debittering treatment, then place it in a calcium chloride solution for hardening treatment, remove it and soak it in syrup for honey-preservation, and refrigerate for later use.

[0043] Preparation of S3 Buddha's Hand Fruit Pulp Jelly

[0044] Mix the compound gum and white sugar evenly, then add water and heat (to 80-85℃) and stir simultaneously. After completion, cool down (to 60-65℃) and add Buddha's hand water extract, citric acid and honey-preserved Buddha's hand pulp. Stir evenly and pour into a mold. Cool and solidify to obtain Buddha's hand pulp jelly.

[0045] In this preparation method, in step S1, the ultrasonic extraction conditions for Buddha's Hand peel are as follows: Buddha's Hand peel to pure water ratio 1:1, temperature 25-35℃, ultrasonic extraction for 20-40 min, cyclic extraction three times, combined extracts and concentrated to 1 g / mL; the enzymatic debittering treatment temperature is 55-65℃, and the time is 1-1.5 h.

[0046] In this preparation method, the conditions for debittering the bergamot pulp in step S2 are: a ratio of bergamot pulp to purified water of 1:1, a pH of 4, a temperature of 55–65°C, and a time of 1–1.5 h; the hardening treatment is as follows: placing the bergamot pulp in a 3 g / L calcium chloride solution with a ratio of 1:1 and hardening for 40–60 min; the syrup contains white sugar and citric acid, and the ratio of bergamot pulp to syrup is 1:1; the honey-preserving conditions are: heating to 80°C, stopping heating, letting stand for 30 min, and repeating the cycle three times.

[0047] In this preparation method, in step S3, the mass ratio of carrageenan to konjac gum in the composite gum is 3:1; the amount of composite gum added is 0.7% to 0.9%, the amount of white sugar added is 10% to 14%, the amount of citric acid added is 0.10% to 0.25%, the amount of bergamot water extract added is 15% to 25%, and the amount of honey-processed bergamot pulp added is 10% to 20%.

[0048] In this preparation method, in step S3, the amount of each raw material added is: 0.8% composite gum, 14% white sugar, 0.15% citric acid, and 15% bergamot water extract.

[0049] Compared with the prior art, the present invention has the following beneficial effects:

[0050] (1) The present invention uses naringinase enzymatic hydrolysis to debitter the aqueous extract of Buddha's Hand peel and the pulp of Buddha's Hand. Naringinase specifically hydrolyzes bitter glycosides such as naringin and neohesperidin under the conditions of pH=4 and 55-65℃, with good debittering effect and little damage to other effective components of Buddha's Hand, significantly improving the taste of the product.

[0051] (2) In this invention, carrageenan and konjac gum are compounded in a mass ratio of 3:1 as a gelling agent. Carrageenan provides gel hardness and strength, while konjac gum provides elasticity and flexibility. The two work together to form a thermally reversible elastic gel, which gives the jelly excellent texture characteristics such as uniform texture, moderate elasticity, good chewiness, and low water separation rate.

[0052] (3) By adding bergamot water extract and honey-processed bergamot pulp, the present invention introduces the rich water-soluble antioxidant active ingredients (such as bergamot polysaccharides and phenolic substances) and non-water-soluble antioxidant ingredients (such as hesperidin and other flavonoids) of bergamot into the jelly system. The total phenol content, DPPH scavenging rate, hydroxyl radical scavenging rate and superoxide anion radical scavenging rate of the jelly of the present invention are significantly higher than those of the blank jelly without bergamot addition (P<0.05), which confirms that the jelly has significant in vitro antioxidant activity.

[0053] (4) This invention uses Buddha's Hand, which is both a food and a medicine, as the main raw material. The auxiliary materials used, such as carrageenan, konjac gum, white sugar, and citric acid, are all food-grade raw materials. The production process is simple and feasible, suitable for industrial production. The Buddha's Hand fruit pulp jelly product developed has both delicious taste and health benefits, and has a broad market prospect. Attached Figure Description

[0054] The accompanying drawings, which are included to provide a further understanding of embodiments of the invention and form part of this application, do not constitute a limitation thereof. In the drawings:

[0055] Figure 1 This is a process flow diagram of the preparation method of Buddha's Hand fruit pulp jelly in some embodiments;

[0056] Figure 2 A graph showing the effect of the amount of compound adhesive added on the sensory score of jelly.

[0057] Figure 3 A graph showing the effect of added white sugar on the sensory score of jelly.

[0058] Figure 4A graph showing the effect of citric acid addition on the sensory score of jelly.

[0059] Figure 5 Curve showing the effect of the amount of Buddha's Hand water extract added on the sensory score of the jelly;

[0060] Figure 6 This is a bar chart comparing the total phenolic content of blank jelly and Buddha's Hand fruit pulp jelly in the examples;

[0061] Figure 7 This is a bar chart comparing the DPPH free radical scavenging rates of blank jelly and Buddha's Hand fruit pulp jelly in the examples;

[0062] Figure 8 This is a bar chart comparing the hydroxyl radical scavenging rates of blank jelly and Buddha's hand fruit pulp jelly in the examples;

[0063] Figure 9 The bar chart shows the comparison of superoxide anion free radical scavenging rates between the blank jelly and the Buddha's Hand fruit pulp jelly in the examples. Detailed Implementation

[0064] To make the objectives, technical solutions, and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments and accompanying drawings. The illustrative embodiments and descriptions of the present invention are only used to explain the present invention and are not intended to limit the present invention.

[0065] The first embodiment of the present invention provides a bergamot fruit pulp jelly, which is composed of the following ingredients by weight percentage:

[0066] Composite adhesive: 0.7%–0.9%;

[0067] White sugar 10% ~ 14%;

[0068] Citric acid 0.10%–0.25%;

[0069] Buddha's Hand water extract 15%–25%;

[0070] Honey-processed Buddha's Hand fruit pulp: 10%–20%;

[0071] The remainder is water;

[0072] in,

[0073] The composite adhesive is a mixture of carrageenan and konjac gum in a mass ratio of 3:1.

[0074] The Buddha's Hand water extract is a concentrated water extract of Buddha's Hand skin that has undergone debittering treatment;

[0075] The honey-processed bergamot pulp is obtained by debittering, hardening, and honey-processing with syrup.

[0076] As a specific implementation method, the above-mentioned Buddha's Hand jelly is composed of the following ingredients by weight percentage:

[0077] Composite adhesive 0.8%;

[0078] White sugar 14%;

[0079] Citric acid 0.15%;

[0080] Buddha's Hand water extract 15%;

[0081] 15% honey-processed Buddha's Hand fruit pulp;

[0082] The remainder is water;

[0083] As a specific implementation method, the pH of the Buddha's Hand fruit pulp jelly is 3.5 to 4.5.

[0084] As a specific implementation method, the in vitro antioxidant activity indicators of the Buddha's Hand fruit pulp jelly are as follows: total phenol content of 5.5% to 8.0%, DPPH scavenging rate of 10.0% to 15.0%, hydroxyl radical scavenging rate of 98.0% to 100%, and superoxide anion radical scavenging rate of 28.0% to 35.0%.

[0085] As a specific implementation, the Buddha's Hand water extract is a concentrated water extract of Buddha's Hand peel treated with naringinase for debittering; the honey-processed Buddha's Hand pulp is Buddha's Hand pulp obtained by debittering with naringinase, hardening with calcium chloride, and processing with syrup.

[0086] As a specific implementation method, the Buddha's Hand water extract is prepared by the following method: after washing the Buddha's Hand peel, it is ultrasonically extracted with purified water at a material-to-liquid ratio of 1:1 and at 25-35℃ for 20-40 minutes. The extraction is repeated three times, with the purified water replaced each time. The extracts are combined and concentrated to 1g / ml. After adjusting the pH to 4, 0.3% naringinase is added to the Buddha's Hand water extract. The extract is then debittered in a water bath at 55-65℃ for 1-1.5 hours. The extract is then boiled to kill the enzyme and sterilize it. The extract is filtered while hot and then refrigerated at 2-8℃.

[0087] As a specific implementation method, the honey-processed bergamot pulp is prepared by the following method:

[0088] After washing the Buddha's Hand fruit pulp, boil it in purified water and then put it in the water. After high-temperature treatment for 3 minutes, take it out.

[0089] Mix Buddha's Hand fruit pulp and purified water to a ratio of 1:1, adjust the pH of the solution to 4, add 0.3% naringin to the solution, debitter at 55-65℃ for 1-1.5 hours, remove the fruit, blanch it in boiling water to kill the enzyme, and then let it cool.

[0090] In a 3g / L calcium chloride solution, mix the bergamot pulp and the 3g / L calcium chloride solution to a material-to-liquid ratio of 1:1. After hardening for 40-60 minutes, remove the pulp and rinse the surface with purified water to remove any residual calcium chloride solution.

[0091] Soak the Buddha's Hand fruit pulp in a syrup solution containing 70g of white sugar and 1g of citric acid per 100ml. The ratio of Buddha's Hand fruit pulp to syrup solution is 1:1. Heat the solution to 80℃ and stop heating. Let it stand for 30 minutes. Repeat this process three times before removing the fruit and refrigerating it.

[0092] like Figure 1 As shown, the second embodiment of the present invention provides a method for preparing bergamot fruit pulp jelly, used to prepare the bergamot jelly in the first embodiment above, which specifically includes the following steps:

[0093] Preparation of S1 Buddha's Hand Aqueous Extract:

[0094] After washing the Buddha's Hand peel, it was ultrasonically extracted with purified water at a material-to-liquid ratio of 1:1 and at 25-35℃ for 20-40 minutes. The extraction was repeated three times, with the purified water changed each time. The extracts were combined and concentrated to 1g / ml. After adjusting the pH to 4, 0.3% naringinase was added to the Buddha's Hand water extract. The extract was debittered in a water bath at 55-65℃ for 1-1.5 hours. The extract was then boiled to kill the enzyme and sterilize it. The extract was filtered while hot and stored at 2-8℃ for later use.

[0095] Preparation of S2 Honey-Glazed Buddha's Hand Pulp

[0096] After washing the Buddha's Hand fruit pulp, boil it in purified water and then put it in the water. After high-temperature treatment for 3 minutes, take it out.

[0097] Mix Buddha's Hand fruit pulp and purified water to a ratio of 1:1, adjust the pH of the solution to 4, add 0.3% naringin to the solution, debitter at 55-65℃ for 1-1.5 hours, remove the fruit, blanch it in boiling water to kill the enzyme, and then let it cool.

[0098] In a 3g / L calcium chloride solution, mix the bergamot pulp and the 3g / L calcium chloride solution to a material-to-liquid ratio of 1:1. After hardening for 40-60 minutes, remove the pulp and rinse the surface with purified water to remove any residual calcium chloride solution.

[0099] Soak the Buddha's Hand fruit pulp in a syrup solution containing 70g of white sugar and 1g of citric acid per 100ml. The ratio of Buddha's Hand fruit pulp to syrup solution is 1:1. Heat the solution to 80℃ and stop heating. Let it stand for 30 minutes. Repeat this process three times. Then remove the solution and refrigerate it for later use.

[0100] Preparation of S3 Buddha's Hand Fruit Pulp Jelly

[0101] Weigh out the composite adhesive and white sugar, stir them evenly, and slowly add them to the purified water while stirring. Continue stirring and heat to 80°C, then stop heating.

[0102] Continue stirring until the temperature reaches 60℃, then add bergamot water extract, citric acid, and honey-preserved bergamot pulp. Continue stirring until the jelly liquid is uniform, then pour it into a sterilized mold and let it cool to obtain bergamot pulp jelly.

[0103] In this step, the mass ratio of carrageenan to konjac gum in the compound gum is 3:1; the amount of compound gum added is 0.7% to 0.9%, the amount of white sugar added is 10% to 14%, the amount of citric acid added is 0.10% to 0.25%, the amount of Buddha's hand water extract added is 15% to 25%, and the amount of honey-processed Buddha's hand pulp added is 10% to 20%.

[0104] To better understand and implement this invention, the invention will be further explained and described below in conjunction with specific embodiments. Specific Implementation

[0105] 1. Raw material preparation

[0106] Buddha's Hand (fresh fruit, from Yunnan); carrageenan (food grade); konjac gum (food grade); calcium chloride (food grade); citric acid (food grade); white sugar (food grade); naringin (food grade); purified water.

[0107] 2. Preparation of Buddha's Hand Aqueous Extract

[0108] Chop the cleaned bergamot peel and mix it with purified water at a 1:1 ratio. Extract the mixture using ultrasound at 30℃ for 30 minutes, repeating the extraction process three times, changing the purified water each time. Combine the extracts and concentrate to 1 g / mL (i.e., 1 mL of bergamot water extract corresponds to 1 g of bergamot peel). Adjust the pH of the bergamot water extract to 4, add 0.3% naringin (0.3 g naringin per 100 mL of bergamot water extract), and place it in a constant temperature water bath at 60℃ for 1 hour to debitter. Then, boil to inactivate the enzyme and sterilize. Filter while hot and refrigerate at 4℃ for later use.

[0109] 3. Preparation of honey-preserved bergamot pulp

[0110] After washing the bergamot pulp, boil it in purified water and then immerse it in the solution for 3 minutes. Remove the pulp and water to a 1:1 ratio, adjust the pH to 4, add 0.3% naringin, and debitter at 60℃ for 1 hour. Remove the pulp, rinse with boiling water to inactivate the enzyme, and then cool. In a 3g / L calcium chloride solution, mix the pulp and solution to a 1:1 ratio and harden for 50 minutes. Remove the pulp and rinse off any remaining calcium chloride solution with purified water. Soak the bergamot pulp in a syrup solution (each 100mL of syrup contains 70g of white sugar and 1g of citric acid) at a 1:1 ratio. Heat to 80℃, stop heating, and let stand for 30 minutes. Repeat this process three times. Remove the pulp and refrigerate at 4℃ for later use.

[0111] 4. Jelly preparation

[0112] Weigh out the following ingredients for a total weight of 1000g of Buddha's Hand fruit pulp jelly:

[0113] 8g of compound gum (carrageenan: konjac gum = 3:1), 120g of white sugar, 2.0g of citric acid, 200mL of bergamot water extract, 150g of honey-preserved bergamot pulp, add water to 1000g.

[0114] After mixing the compound adhesive and granulated sugar evenly, slowly add them to purified water while stirring continuously, and heat to 80℃. Stop heating and continue stirring until the temperature drops to 60℃. Then add the bergamot extract, citric acid, and candied bergamot pulp, and continue stirring until the jelly liquid is uniform. Pour the jelly liquid into (sterilized) molds and let it cool to obtain bergamot pulp jelly. The resulting jelly has a uniform texture, a glossy color, is pale yellow, has a suitable sweet and sour taste, a light bergamot aroma, and possesses appropriate elasticity and chewiness.

[0115] Effect test:

[0116] I. Confirmation of Sensory Evaluation Methods

[0117] Establish a sensory evaluation team: Select 10 professional evaluators who have been trained in difference testing and descriptive scaling;

[0118] Evaluation dimensions: color 20 points, taste 30 points, flavor 20 points, texture 30 points, total score 100 points.

[0119] The specific sensory evaluation criteria for the fruit pulp jelly are shown in Table 1 below:

[0120]

[0121] Table 1: Sensory Evaluation Table for Buddha's Hand Fruit Pulp Jelly

[0122] II. Single-factor experiment on the formula of Buddha's Hand fruit pulp jelly

[0123] 2.1 Test conditions:

[0124] Under the fixed conditions of adding 0.8% of compound gum (carrageenan: konjac gum = 3:1), 10% of white sugar, 0.20% of citric acid, 15% of bergamot water extract, and 15% of bergamot pulp, the effects of each single factor on sensory scores were investigated.

[0125] Composite adhesive addition test: The composite adhesive addition amounts were set at 0.6%, 0.7%, 0.8%, 0.9%, and 1.0%.

[0126] Experiment on the amount of white sugar added: The amount of white sugar added was set to 6%, 8%, 10%, 12%, and 14%.

[0127] Citric acid addition experiment: The citric acid addition amounts were set at 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%.

[0128] Experiment on the addition of Buddha's Hand water extract: The addition amounts of Buddha's Hand water extract were set at 5%, 10%, 15%, 20%, and 25%.

[0129] 2.2 Results of single-factor experiments:

[0130] 2.21 Composite Adhesive Addition Amount

[0131] according to Figure 2 It can be seen that when the amount of compound gum added is less than 0.8%, the flavor is more obvious, but the taste is more delicate and smooth, and the texture is softer. When it exceeds 0.8%, the network structure formed by the compound gum may mask the flavor of Buddha's Hand.

[0132] The optimal amount of composite adhesive added was ultimately determined to be 0.8%.

[0133] 2.1.2 Amount of white sugar added

[0134] according to Figure 3 It can be seen that when the amount of white sugar added is less than 10%, the sweetness is low and the sourness is obvious. The sensory score is relatively stable between 10% and 14%, and the sensory score deviation is not large. However, when it is greater than 12%, it is slightly sweet and the sourness is low.

[0135] The optimal amount of white sugar added was ultimately determined to be 12%.

[0136] 2.1.3 Amount of citric acid added

[0137] according to Figure 4 It can be seen that when the amount of citric acid added is less than 0.20%, the sourness is low, but the sweetness is not very prominent, and the impact on the taste score is small. However, when the amount is greater than 0.20%, the acidity drops sharply, the sourness is more obvious, and it affects the taste score.

[0138] The optimal amount of citric acid added was ultimately determined to be 0.20%.

[0139] 2.1.4 Dosage of Buddha's Hand Aqueous Extract

[0140] according to Figure 5 It is known that when the amount of Buddha's Hand water extract added is less than 20%, the texture is smooth, but the flavor of Buddha's Hand is weak. When the amount of Buddha's Hand water extract added is between 15% and 25%, the flavor is good and there is no off-flavor. The taste is good, but when it is greater than 20%, the texture may become softer as the amount of added water increases, which may reduce the chewiness.

[0141] The optimal amount of bergamot water extract added was finally determined to be 20%.

[0142] III. Orthogonal Experiment of Buddha's Hand Fruit Pulp Jelly Formula

[0143] Based on single-factor analysis, three suitable levels were determined within the optimal addition range of each factor. Sensory evaluation was used as the evaluation index, and a four-factor, three-level orthogonal experiment was conducted to optimize the formula of Buddha's Hand fruit pulp jelly.

[0144] The levels of each factor in the orthogonal experiment are shown in Table 2.

[0145]

[0146] Table 2: Factors and Levels in Orthogonal Experiments

[0147] The results of the orthogonal experimental design are shown in Table 3 below.

[0148]

[0149] Table 3: Results of Orthogonal Experimental Design

[0150] From Table 3, we can obtain R. A >R B >R C >R D The influence of four factors can be determined as follows: A (addition of compound gum) > B (addition of white sugar) > C (addition of citric acid) > D (addition of bergamot water extract). Based on single-factor experiments and orthogonal experiments, the optimal formula was found to be 0.8% compound gum, 14% white sugar, 0.15% citric acid, and 15% bergamot water extract. The bergamot pulp jelly prepared according to this optimized formula has a uniform texture, bright color, a suitable sweet and sour taste, a light bergamot aroma, and appropriate elasticity and chewiness.

[0151] IV. Antioxidant Activity Test of Buddha's Hand Fruit Pulp Jelly

[0152] 4.1 Test Conditions

[0153] Establish a sample group and a control group, and extract the extracts from both groups separately, as follows:

[0154] Sample group:

[0155] The bergamot pulp jelly prepared in the specific embodiment was used as a sample.

[0156] Control group:

[0157] Blank jelly. The blank jelly does not contain bergamot water extract or honey-processed bergamot pulp; the rest of the preparation process and parameters are the same as in Example 1.

[0158] Preparation of blank jelly extract and sample extract:

[0159] The sample was crushed using a high-speed blender and ultrasonically extracted for 30 minutes at a material-to-liquid ratio of 1:1, an ethanol concentration of 60%, an ultrasonic power of 50W, and an extraction temperature of 37℃. The supernatant was collected by centrifugation and stored at 4℃ for later use.

[0160] The extraction methods for blank jelly extract and sample extract are the same.

[0161] 4.2 Instructions for selecting methods for various measurement parameters:

[0162] Determination of total phenol content:

[0163] Take 0.3, 0.4, 0.5, 0.6, and 0.7 ml of 0.1 mg / ml gallic acid standard solution into 10 ml stoppered test tubes, add 5 ml of distilled water, add 2 ml of Folin-Ciocalteu reagent, react in the dark for 3 min, then add 2 ml of 7.5% sodium carbonate solution, let stand in the dark for 1 h, and measure the absorbance at a wavelength of 765 nm to prepare a standard curve. According to the experimental results, the equation of the standard curve is: Y = 0.1239X - 0.0215, R2 = 0.9971 (Y: absorbance of the sample, X: total phenol content in the sample, R2: coefficient of determination).

[0164] Take 1 mL of the extract and follow the steps above. Measure the absorbance at a wavelength of 765 nm. Substitute the absorbance into the standard curve equation to obtain the total phenol content of the sample.

[0165] DPPH scavenging rate determination:

[0166] Take 1 ml of polyphenol test solution into a test tube, add 2 ml of 0.2 mmol / L DPPH ethanol solution and 2 ml of anhydrous ethanol, mix thoroughly, react in the dark for 30 min, and measure the absorbance at a wavelength of 517 nm.

[0167] The blank control group used 2 ml of anhydrous ethanol instead of DPPH solution. The control group did not add the test solution; instead, 2 ml of DPPH ethanol solution was directly mixed with 3 ml of anhydrous ethanol. The clearance rate was calculated using the following formula.

[0168]

[0169] In the formula: A sample: absorbance of the sample group; A pair: absorbance of the control group; A blank: absorbance of the blank group.

[0170] Ability to inhibit and generate superoxide anion free radicals:

[0171] Follow the kit instructions for the experiment. Reagent 1: 5mL liquid × 1 bottle (some crystals may precipitate when cold or refrigerated; dissolve in a 37℃ water bath before use), store at 4℃; when needed, mix with double-distilled water at a ratio of 1:9 to prepare the Reagent 1 working solution, store at 4℃. Reagent 2: 5mL liquid × 1 bottle, store at 4℃. Reagent 3: 5mL liquid × 1 bottle, store at 4℃. Reagent 4: 350μL stock solution × 1 vial, store at -20℃; 5mL diluent × 1 bottle, store at 4℃. When needed, prepare the Reagent 4 working solution at a ratio of stock solution:diluent = 1:14, keep on ice, and prepare fresh before use. Reagent 5: Powder × 1 vial, dissolve in 37.5mL double-distilled water and heat to 70-80℃ when needed. Store at 4℃ protected from light after preparation. Reagent 6: Powder × 1 vial, dissolve in 37.5mL double-distilled water before use, and store the prepared reagent at 4℃ protected from light. Preparation of the colorimetric reagent: Prepare according to the volume ratio of reagent 5 solution: reagent 6 solution: glacial acetic acid = 3:3:2, and store at 4°C protected from light.

[0172] Take 1 ml of Reagent I working solution in a test tube, then add 0.05 ml of the test solution. Shake well, then add 1 ml of Reagent II, 1 ml of Reagent III, and 1 ml of Reagent IV working solutions successively. Mix thoroughly, incubate at 37°C for 40 minutes, add 2 ml of colorimetric reagent, mix well, and let stand at room temperature for 10 minutes. Measure the absorbance at 550 nm. For the control group, use 0.05 ml of double-distilled water instead of 0.05 ml of the test solution, and follow the same steps as above. Calculate the clearance rate using the following formula.

[0173]

[0174] In the formula: Sample A: absorbance of the sample group; Pair A: absorbance of the control group.

[0175] 4.3 Evaluation of antioxidant activity

[0176] 4.3.1 Determination of total phenol content

[0177] Preparation of gallic acid standard curve: Take 0.3, 0.4, 0.5, 0.6, and 0.7 mL of 0.1 mg / mL gallic acid standard solution into 10 mL stoppered test tubes, add 5 mL of distilled water, add 2 mL of Folin-Ciocalteu reagent, react in the dark for 3 min, then add 2 mL of 7.5% sodium carbonate solution, let stand in the dark for 1 h, and measure the absorbance at 765 nm. The standard curve equation is: Y = 0.1239X − 0.0215, R² = 0.9971.

[0178] Take 1 mL of bergamot fruit pulp jelly extract, follow the steps above, measure the absorbance, and substitute it into the standard curve equation to calculate the total phenol content.

[0179] The results are as follows Figure 6As shown, the total phenol content of the Buddha's Hand fruit pulp jelly was 6.82%, which was significantly higher than that of the blank jelly (P<0.05).

[0180] 4.3.2 Determination of DPPH free radical scavenging rate

[0181] Take 1 mL of bergamot pulp jelly extract into a test tube, add 2 mL of 0.2 mmol / L DPPH ethanol solution and 2 mL of anhydrous ethanol, mix thoroughly, react in the dark for 30 min, and measure the absorbance at 517 nm.

[0182] The results are as follows Figure 7 As shown, the DPPH clearance rate of the Buddha's Hand fruit pulp jelly was 12.33%, which was significantly higher than that of the blank jelly.

[0183] 4.3.3 Hydroxyl radical scavenging rate determination

[0184] The hydroxyl radical scavenging rate was determined using the Fenton reaction system. 0.2 mL of the substrate working solution was placed in a test tube, along with 0.2 mL of bergamot pulp jelly extract and 0.4 mL of reagent three working solution. The reaction was carried out at 37°C for 1 min, then 2 mL of colorimetric reagent was added to terminate the reaction. The mixture was allowed to stand at room temperature for 20 min, and the absorbance was measured at 550 nm.

[0185] The results are as follows Figure 8 As shown, the hydroxyl radical scavenging rates of the blank jelly and the bergamot pulp jelly were 98.81% and 99.60%, respectively. The high scavenging rate of the blank jelly may be due to the oligosaccharides produced by konjac glucomannan under acidic and hot conditions, but the scavenging rate of the bergamot pulp jelly was still significantly higher than that of the blank jelly (P<0.05).

[0186] 4.3.4 Determination of Superoxide Anion Radical Scavenging Rate

[0187] Follow the instructions in the kit. Take 1 mL of reagent 1 working solution in a test tube, add 0.05 mL of bergamot pulp jelly extract, and then add 1 mL each of reagent 2, reagent 3 and reagent 4 working solutions. Incubate at 37°C for 40 min, add 2 mL of colorimetric reagent, let stand at room temperature for 10 min, and measure the absorbance at 550 nm.

[0188] The results are as follows Figure 9 As shown, the superoxide anion free radical scavenging rate of the Buddha's Hand fruit pulp jelly was 31.83%, which was significantly higher than that of the blank jelly (P<0.05).

[0189] 4.3.5 Statistical Analysis

[0190] The Excel TTEST function was used to perform a one-tailed t-test to analyze the significant differences in antioxidant indicators between the Buddha's Hand fruit pulp jelly and the blank jelly.

[0191] The results showed that the addition of bergamot water extract and bergamot pulp significantly increased the total phenol content, DPPH scavenging rate, hydroxyl radical scavenging rate, and superoxide anion radical scavenging rate (P=0.0403<0.05). This indicates that bergamot pulp jelly has significant antioxidant capacity, can remove excess free radicals in the human body, reduce oxidative stress damage, and has potential effects in delaying aging, reducing inflammation, and protecting blood vessels.

[0192] Therefore, it can be seen that the process flow of the present invention is clear, the parameters are well-defined, and the operability is strong. It is suitable for large-scale production in food processing enterprises. The bergamot pulp jelly prepared by the present invention has good sensory quality and significant antioxidant activity, and has broad market prospects.

[0193] The specific embodiments described above further illustrate the purpose, technical solution, and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the scope of protection of the present invention.

Claims

1. A bergamot fruit pulp jelly, characterized in that, It consists of the following raw materials by weight percentage: Composite adhesive: 0.7%–0.9%; White sugar 10% ~ 14%; Citric acid 0.10%–0.25%; Buddha's Hand water extract 15%–25%; Honey-processed Buddha's Hand fruit pulp: 10%–20%; The remainder is water; in, The composite adhesive is a mixture of carrageenan and konjac gum in a mass ratio of 3:

1. The Buddha's Hand water extract is a concentrated water extract of Buddha's Hand skin that has undergone debittering treatment; The honey-processed bergamot pulp is obtained by debittering, hardening, and honey-processing with syrup.

2. The bergamot pulp jelly according to claim 1, characterized in that, It consists of the following raw materials by weight percentage: Composite adhesive 0.8%; White sugar 14%; Citric acid 0.15%; Buddha's Hand water extract 15%; 15% honey-processed Buddha's Hand fruit pulp; The remainder is water.

3. The bergamot fruit pulp jelly according to claim 1, characterized in that, The in vitro antioxidant activity indicators of the Buddha's Hand fruit pulp jelly are as follows: total phenol content of 5.5% to 8.0%, DPPH scavenging rate of 10.0% to 15.0%, hydroxyl radical scavenging rate of 98.0% to 100%, and superoxide anion radical scavenging rate of 28.0% to 35.0%.

4. The bergamot pulp jelly according to claim 1, characterized in that, The Buddha's Hand water extract is prepared by the following method: after washing the Buddha's Hand peel, it is ultrasonically extracted with purified water at a material-to-liquid ratio of 1:1 and at 25-35℃ for 20-40 minutes. The extraction is repeated three times, with the purified water replaced each time. The extracts are combined and concentrated to 1g / ml. After adjusting the pH to 4, 0.3% naringinase is added to the Buddha's Hand water extract. The extract is then debittered in a water bath at 55-65℃ for 1-1.5 hours. The extract is then boiled to kill the enzyme and sterilize it. The extract is filtered while hot and then refrigerated at 2-8℃.

5. The bergamot pulp jelly according to claim 1, characterized in that, The honey-preserved bergamot pulp is prepared by the following method: After washing the Buddha's Hand fruit pulp, boil it in purified water and then put it in the water. After high-temperature treatment for 3 minutes, take it out. Mix Buddha's Hand fruit pulp and purified water to a ratio of 1:1, adjust the pH of the solution to 4, add 0.3% naringin to the solution, debitter at 55-65℃ for 1-1.5 hours, remove the fruit, blanch it in boiling water to kill the enzyme, and then let it cool. In a 3g / L calcium chloride solution, mix the Buddha's Hand fruit pulp and the 3g / L calcium chloride solution to a material-to-liquid ratio of 1:

1. After hardening for 40-60 minutes, remove the fruit and wash off any residual calcium chloride solution on the surface with purified water. Soak the Buddha's Hand fruit pulp in a syrup solution containing 70g of white sugar and 1g of citric acid per 100ml. The ratio of Buddha's Hand fruit pulp to syrup solution is 1:

1. Heat the solution to 80℃ and stop heating. Let it stand for 30 minutes. Repeat this process three times before removing the fruit and refrigerating it.

6. A method for preparing bergamot fruit pulp jelly, characterized in that, Includes the following steps: Preparation of S1 Buddha's Hand Aqueous Extract Mix the Buddha's Hand bark with purified water, extract using ultrasonic circulation, combine the extracts and concentrate, adjust the pH and add naringin for enzymatic debittering treatment, heat to boiling to inactivate the enzyme, filter while hot and refrigerate for later use. Preparation of S2 Honey-Glazed Buddha's Hand Pulp After blanching the Buddha's Hand fruit pulp in boiling water, add naringin for enzymatic debittering treatment, then place it in a calcium chloride solution for hardening treatment, remove it and soak it in syrup for honey-preservation, and refrigerate for later use. Preparation of S3 Buddha's Hand Fruit Pulp Jelly Mix the compound glue and white sugar evenly, then add water, heat and stir simultaneously. After completion, cool down and add Buddha's hand water extract, citric acid and honey-preserved Buddha's hand pulp. Stir evenly and pour into a mold. Cool and solidify to obtain Buddha's hand pulp jelly.

7. The preparation method according to claim 6, characterized in that, In step S1, the ultrasonic extraction conditions for Buddha's Hand peel are as follows: Buddha's Hand peel to pure water ratio 1:1, temperature 25-35℃, ultrasonic extraction for 20-40 min, repeated extraction three times, the extracts are combined and concentrated to 1 g / mL; the enzymatic debittering treatment temperature is 55-65℃, and the time is 1-1.5 h.

8. The preparation method according to claim 6, characterized in that, In step S2, the conditions for debittering the bergamot pulp are: a ratio of bergamot pulp to purified water of 1:1, pH of the solution of 1:4, temperature of 55-65℃, and time of 1-1.5h; the hardening treatment is: placing the bergamot pulp in a 3g / L calcium chloride solution of 1:1 and hardening for 40-60min; the syrup contains white sugar and citric acid, and the ratio of bergamot pulp to syrup is 1:1; the honey-preserving conditions are: heating to 80℃ and then stopping, letting it stand for 30min, and repeating the cycle three times.

9. The preparation method according to claim 6, characterized in that, In step S3, the mass ratio of carrageenan to konjac gum in the composite gum is 3:1; the amount of composite gum added is 0.7% to 0.9%, the amount of white sugar added is 10% to 14%, the amount of citric acid added is 0.10% to 0.25%, the amount of Buddha's hand water extract added is 15% to 25%, and the amount of honey-processed Buddha's hand pulp added is 10% to 20%.

10. The preparation method according to claim 9, characterized in that, In step S3, the amount of each raw material added is: 0.8% composite glue, 14% white sugar, 0.15% citric acid, and 15% bergamot water extract.

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