80 results about "Water binding" patented technology

The invention belongs to the technical field of biological agents, and particularly relates to application of plant lactobacillus BD7807 in preparation of cheese. According to the cheese prepared by taking the plant lactobacillus BD7807 as a core fermentation strain, the quality and functional characteristics of the cheese are remarkably improved. In particular, the cheese exhibits a higher water binding capacity, a stronger acid producing ability, a lower pH value, a lower fat content, and a richer level of taste. The characteristics not only optimize the texture and flavor of the cheese, but also endow the cheese with higher nutritional value and health attribute. Therefore, the method has important practical significance in promoting the upgrading of cheese products and meeting the requirements of consumers on high-quality and functional dairy products, and shows a wide market application prospect.

The invention provides a processing method for improving the quality of chicken prefabricated prepared food, which mainly integrates injection pickling, low-temperature rolling, active matter coating preservation, vacuum packaging and liquid nitrogen quick-freezing processes, so that the quality of prepared chicken cutlets during storage, transportation and frozen storage is ensured. The method comprises the following steps: injecting marinade into chicken in an injection manner, performing low-temperature vacuum rolling, kneading and pickling after injection, and performing film coating and fresh keeping through a fresh-keeping solution after pickling is finished, and finally, packaging, putting into a liquid nitrogen tunnel instant freezer, controlling the time to be 10-20 minutes at the temperature of-80 to-100 DEG C, and rapidly cooling to-20 DEG C or below. Through injection pickling and low-temperature rolling, the loss of original juice of the chicken cutlet can be effectively reduced, and the initial texture characteristics of the chicken cutlet are maintained; active matter coating preservation plays a role in inhibiting bacteria and resisting oxidation; through combination of vacuum packaging and liquid nitrogen quick freezing, surface moisture drying consumption and large-particle ice crystal formation during chicken cutlet freezing can be reduced, so that the water binding capacity, texture characteristics and freshness of the prefabricated chicken cutlet are kept for a long time.

The invention provides a mineralized gel type physalis alkekengi leavening agent and application thereof in preparation of physalis alkekengi tofu. The method comprises the following steps: firstly, forming an EGCG-Ca < 2 + > complex from epigallocatechin gallate and tricalcium phosphate in soybean clear water, inducing TCP nanosheets to be self-assembled, and interpenetrating with a soybean protein network to construct a mineralized gel skeleton; the mineralized gel type sour slurry leavening agent is prepared by firstly preparing a skeleton, then immobilizing lactic acid bacteria in micropores of the skeleton and finally performing electrostatic grafting on soybean peptide, so that the gel strength, the water binding capacity, the flavor and the like of sour slurry bean curds are improved, and the nutrition and the quality of the bean curds are further improved.

The invention discloses a soil amendment and a preparation method thereof, and belongs to the technical field of soil amendment formulas, the soil amendment provided by the invention comprises 0-10 parts of a pH conditioner, 20-40 parts of a nutrient conditioner and 0-10 parts of a moisture conditioner, and no more than 0 part of the pH conditioner and no more than 0 part of the moisture conditioner, the composition obviously improves the characteristic that the saline-alkali soil is difficult to form a water-stable aggregate, and enhances the water binding capacity and air permeability of the soil, so that the emergence rate of crops is obviously increased, and the growth of the crops is promoted. Experimental results show that the soil conditioner can significantly reduce the pH of soil, improve the emergence rate of soybeans and accumulation of dry matter mass, and create a more suitable environment for soybean growth.

The invention discloses a high-nutrition additive-free candy jam based on seaweed dietary fibers and a preparation method of the high-nutrition additive-free candy jam. The jam comprises the following components in parts by weight: 55-70 parts of a fruit base material, 0.7-1.3 parts of sugar beet-sourced low-methoxy amidated pectin, 2.2-4.2 parts of a seaweed dietary fiber compound system, 0.06-0.18 part of calcium salt, 0.08-0.25 part of an anthocyanin stable system and the balance of water, and exogenous saccharides and artificial or natural sugar substitutes are not added. Wherein the methoxylation degree of pectin is smaller than or equal to 35%, the amidation degree of pectin is 5-20%, and the seaweed dietary fiber compound system comprises brown seaweed soluble dietary fibers and red seaweed galactan dietary fibers. The preparation method comprises the following steps: pulping at low temperature and adjusting acid, dispersing and hydrating polysaccharide, adding glue in batches, degassing and controlling oxygen in stages, introducing laccase for covalent cross-linking, adding calcium in stages to form ionic cross-linking, adding an anthocyanin stabilizing system, filling at low temperature, and carrying out 580-620MPa ultrahigh pressure treatment. A stable gel structure and good water binding capacity are obtained under the condition of no exogenous sugar, bleeding is reduced, anthocyanin and color stability are improved, and meanwhile non-thermal sterilization and storage period safety are achieved.

The invention relates to the field of food processing, and particularly discloses composite yeast for low-GI bread, a preparation method of the composite yeast and the low-GI bread. The low-GI bread composite yeast comprises the following raw materials in parts by weight: 4-5 parts of saccharomyces cerevisiae, 3-5 parts of lactobacillus plantarum, 1-2.5 parts of pediococcus pentosaceus, 100-150 parts of solid state fermentation pomace powder, 0.1-0.5 part of an enzyme inhibitor and 25-40 parts of millet resistant starch. The compound yeast is used for preparing the bread with the low GI value, and the prepared bread is low in glycemic index, good in expansibility, large in size, good in water binding capacity and not prone to hardening.

The utility model discloses a water-based PU leather cooling device, and relates to the technical field of water-based PU leather production, the water-based PU leather cooling device comprises a supporting plate, a lower plate is arranged on one side of the supporting plate, a cooling roller is arranged above the supporting plate, transmission shafts are rotatably arranged on the two sides of the upper end of the lower plate, and vertical rods are fixedly arranged at the two ends of the supporting plate; an upper plate is jointly and fixedly arranged on the upper sides of the inner ends of the vertical rods, a cooling air blower is arranged above the upper plate, a through groove used in cooperation with the output end of the cooling air blower is formed in the upper end of the upper plate, connecting plates are fixedly arranged on the two sides of one end of the lower plate, and the connecting plates are connected with the corresponding supporting plates through bolts in a matched mode; according to the water-based PU leather cooling device, cooling work can be conducted while stable transmission is achieved, the cooling efficiency is improved by adopting the cooling mode that water spraying is combined with air cooling heat dissipation, and different numbers of cooling structures can be flexibly installed according to the cooling requirement situation so that different cooling requirements can be met.

The invention discloses a method for synergistically improving the bleeding problem in the storage process of pea starch-quinoa protein gel through proteolysis and gellan gum addition. The invention provides a method for preparing gel. The method comprises the following steps: (1) mixing enzymolysis quinoa protein, pea starch, gellan gum and water to obtain a mixed suspension; and (2) heating and gelatinizing the mixed suspension, and cooling and molding to obtain the gel. The gel prepared by the method has the beneficial effects that the water binding capacity is high, and the bleeding rate is low; microscopic structure observation shows that a highly compact and uniform network is formed, and no obvious bubbles exist; low-field nuclear magnetic resonance analysis shows that the bound water proportion is obviously increased; a dynamic rheological test proves that the gel has excellent gel stability; and the process is simple and safe and easy for industrial production. The invention provides a reliable technical scheme for the development of high-protein nutritional soft food for old people.

The invention discloses a preparation method of a fibroin / collagen composite sponge for chronic wound repair, which comprises the following steps: S1, freeze-drying a silk fibroin solution with the mass concentration of 0.02-0.07 g / mL to obtain a silk fibroin sponge; s2, immersing the silk fibroin sponge into an alcohol solution for incubation, and then washing and drying to obtain insoluble silk fibroin sponge; and S3, immersing the insoluble silk fibroin sponge into a collagen solution with the mass concentration of 0.001-0.006 g / mL and the pH value of 5.0-5.5, so that after the insoluble silk fibroin sponge absorbs the collagen solution, freeze-drying to prepare the fibroin / collagen composite sponge. The fibroin / collagen composite sponge prepared by the method has excellent water binding capacity, moisture permeability and water retention capacity, can effectively remove wound exudate, adjust and maintain a wet healing environment, also can actively induce tissue regeneration and promote wound healing, and can meet the use requirements of chronic wounds on ideal wound dressing materials.

A treatment solution for a food product may include water, salt, and ground substrate of the food product being treated. The water, salt, and ground substrate are emulsified together to define an emulsified treatment solution, and protein of the ground substrate is activated to bind water to the food product when is treated with the treatment solution. The treatment solution remains at a substantially constant viscosity after emulsification.

The invention discloses interpenetrating network hydrogel with a low surface fractal structure as well as a preparation method and application of the interpenetrating network hydrogel, and belongs to the technical field of food production. A preparation method of the interpenetrating network hydrogel with the low surface fractal structure comprises the following steps: (1) adjusting the pH value of 8-18wt% of a soybean protein solution to 10-12, then adding Sanzan gum, uniformly mixing, and adjusting the pH value to 7 to obtain a soybean protein-Sanzan gum mixed solution with the concentration of Sanzan gum in the soybean protein solution being 0.2-1.5 wt%; and (2) adding a calcium chloride solution and a glutamine transaminase solution into the soybean protein-Sanzan gum mixed solution, uniformly mixing, heating and cross-linking, then deactivating enzyme, and refrigerating for 8-12 hours, thereby obtaining the soybean protein-Sanzan gum hydrogel. The interpenetrating network hydrogel with the low surface fractal structure prepared by the invention has high water binding capacity and high freeze-thaw stability, and has a wide application prospect in frozen food preparation.

The invention discloses a food processing method and pretreatment equipment for food processing, and belongs to the technical field of food processing equipment treatment. Comprising a treatment tank, a pressure control emptying unit, a protein extracting and locking unit and an additive feeding line, an electric stirrer is mounted at the top of the treatment tank, a discharger is arranged at the bottom of the treatment tank, and a first freezing jacket is arranged outside the treatment tank; a meat stuffing feeder is arranged on the treatment tank; the pressure control emptying unit comprises an emptying pipe connected with the top of the treatment tank; the emptying pipe is connected with an emptying filter and an emptying valve in series; the emptying pipe is connected in series with an inclined tee joint between the emptying filter and the emptying valve; the other two ends of the inclined tee joint are respectively connected to a vacuum pump and a pressure pump; according to the food processing method and the pretreatment equipment for food processing, auxiliary materials can be automatically prepared and added, the viscosity, elasticity and water binding capacity of meat stuffing can be improved, and the texture property and the processing performance of meat stuffing products are improved.

The invention discloses a non-phosphorus green composite water holding agent for improving the quality of chicken feet and an application method of the non-phosphorus green composite water holding agent, and belongs to the technical field of food processing. The raw materials of the non-phosphorus green composite water-holding agent comprise a dissociation water-holding agent and a crosslinking water-holding agent, and sodium bicarbonate provides an alkaline environment, so that protein is negatively charged, and electrostatic repulsion among carboxyl groups is increased. And collagen can be dissociated, the water binding capacity of meat is increased, the tenderness of the meat is improved, the bulkiness of the meat is increased, the protein network structure of the treated chicken feet is looser, and the water binding capacity is remarkably enhanced. Transglutaminase can catalyze cross-linking of glutamine and lysine in protein to form a tight three-dimensional network to physically wrap moisture; the protein structure can be stretched, hydrophilic groups are exposed, and the binding force with water is enhanced; meanwhile, combination of muscle fibers and collagen is strengthened, and the structure is stabilized. In addition, water loss caused by high temperature, freezing and the like in processing can be resisted, the succulent property and elasticity of meat are improved, and therefore the water-retaining property is improved.

The invention discloses a preparation method of skin belly slices and skin belly shreds, and particularly relates to the technical field of food processing.The method comprises the steps of raw material pretreatment, precise cooking and pot separation, multi-stage controllable chopping and mixing and gel system construction, programmed cooling and shaping and slitting. In the chopping process, a composite gel containing glutamine transaminase is added at the temperature of 50-60 DEG C, and a programmed cooling process is coupled to promote the protein to generate efficient cross-linked gel. The method effectively solves the problems of uneven texture and poor elasticity of a traditional skin belly product, the gel strength, elasticity and water binding capacity of the product are remarkably improved, accurate control over the product specification and standardization and high efficiency of production are achieved by integrating automatic intelligent slitting equipment, in addition, the basic process is easy to derive, and the production cost is reduced. Innovative products with porous or sandwich structures can be prepared, categories are enriched, and market competitiveness is improved.

The invention belongs to the technical field of dry branch and fallen leaf layer water storage capacity measurement, and particularly discloses a dry branch and fallen leaf layer water storage capacity measurement method based on a field forest land, and the method comprises the steps: collecting initial acoustic characteristic parameters from a target measurement point, applying impact-free atomized water, monitoring real-time parameters, and adjusting the water application rate; after a stable type termination condition is met, collecting parameters after water absorption, calculating a characteristic variable quantity, matching a preset response relationship in combination with a pore distribution type of the target measuring point, generating a water storage capacity characteristic value, converting the characteristic value into a unit area water holding capacity and a grade, and further evaluating the water storage capacity of the target measuring point; according to the invention, through acoustic probe laser ranging fixation, atomization nozzle calibration and impact-free water application, in combination with acoustic parameter dynamic feedback, pore zero-disturbance measurement is realized, the problem of structural damage caused by manual laying is solved, and through pore characteristic classification and differential response relation matching, water storage capacity evaluation of a target measurement point is realized.

The invention belongs to the field of deep processing of food protein, and particularly relates to a method for improving the gel strength of vegetable protein by using shrimp shell protein. The method comprises the following steps: dispersing vegetable protein in a shrimp shell protein aqueous solution with the mass concentration of 4-8%, adding TGase enzyme, uniformly stirring and mixing at room temperature, heating for enzyme deactivation, and cooling to obtain the high-gel-property protein gel. According to the invention, the shrimp shell protein, which is a food processing byproduct, is utilized to enhance the gel strength of the vegetable protein, and the prepared gel network is more compact and better in water binding capacity. The operation steps are simple and easy to implement, and the method has good application prospects in the food industry.

The invention discloses a preparation method of modified soybean protein gel by a microwave-assisted enzyme method, and belongs to the technical field of food processing and manufacturing. In order to effectively improve the gelling capacity of soybean protein, the invention provides a preparation method of modified soybean protein gel through a microwave-assisted enzyme method, soybean protein is subjected to enzymolysis through microwave treatment, meanwhile, polysaccharide and glutamine transaminase are added in an assisted mode, and a theoretical basis is laid for actual production and industrial application of the soybean protein gel prepared through an aqueous enzymatic method. The main process comprises the following steps: (1) carrying out extrusion puffing treatment and enzymolysis; (2) spray drying; (3) dissolving and adding salt; (4) performing microwave treatment and adding polysaccharide; and (5) adding enzyme, deactivating enzyme, cooling and molding. According to the production process disclosed by the invention, protein extraction by an aqueous enzymatic method is combined with polysaccharide microwave treatment, so that the produced soybean protein gel has high gel strength and water binding capacity, and better economic benefits can be created for soybean gel products and processing industries thereof.

The invention relates to a method for improving the gel quality of skipjack surimi by using vegetable protein, and belongs to the technical field of surimi product processing. The method for improving the gel quality of the skipjack surimi by using the vegetable protein comprises the following steps: sequentially performing air chopping, salt blending, vegetable protein adding, mixing, chopping and moisture adjusting on skipjack meat at 4-10 DEG C to obtain mixed surimi; and filling a mold with the mixed surimi, carrying out heating shaping, and then carrying out ice water cooling to room temperature so as to obtain the surimi gel. The influence of different types and different contents of vegetable proteins on the quality of specific surimi gel is compared, and a proper amount of vegetable proteins are added to promote protein crosslinking so as to improve the strength, texture, water binding capacity and other gel properties of the surimi gel, so that the problems of insufficient strength and poor water binding capacity of the existing skipjack surimi gel are solved, and the skipjack surimi gel has a good application prospect. Therefore, technical support is provided for development of high-quality skipjack surimi products, and the skipjack surimi product has a wide application prospect.

The invention belongs to the technical field of jam product processing, and provides a preparation method of low-sugar high-gelation strawberry jam. The preparation method is simple in process and easy to operate, the specific filler is introduced into the prepared strawberry jam, the water binding capacity is greatly improved from 3.15 g / g to 10.81 g / g, the problem that traditional jam is prone to water bleeding is effectively solved, the jam is more uniform and fine in texture and better in taste, the hardness, cohesiveness and adhesiveness of the jam are greatly improved, and the strawberry jam is suitable for large-scale production. In addition, the viscoelasticity and the stability of the jam are also remarkably improved, and the shelf life of the jam is prolonged.

The invention discloses a method for preparing methylene methyldisulfonate, and belongs to the technical field of electrolytes.The key point of the technical scheme includes the following steps that firstly, an inert solvent, methyldisulfonic acid and paraformaldehyde are sequentially added into a reaction bottle, and the mixture is stirred and heated to 40-90 DEG C; step 2, slowly dropwise adding water-binding dosage, and after dropwise adding is completed, preserving heat for 2-6 hours to carry out cyclization reaction; 3, after the reaction is finished, cooling to 40-90 DEG C, and standing to separate out an upper organic layer; 4, cooling to 10-30 DEG C, and carrying out suction filtration; and 5, drying under reduced pressure at 40 DEG C to obtain methylene methyldisulfonate. The method provided by the invention has the effects of effectively solving the problem that a large amount of waste phosphoric acid is generated in the existing methylene methyldisulfonate preparation method technology, improving the productivity and reducing the cost.

The invention relates to the technical field of food processing, in particular to plant meat and a preparation method thereof.The preparation method comprises the following steps that S1, plant protein is dissolved in water, and a plant protein solution is formed; s2, adding a gelling agent into the vegetable protein solution, and uniformly mixing to form a mixed solution; s3, putting the mixed solution into a cooling container, and enabling the bottom of the mixed solution to be in an environment of-180 to-196 DEG C, so as to obtain an albumen glue block; and S4, freeze-drying the albumen glue blocks in a negative pressure environment of-80 to-45 DEG C to obtain the plant meat. The preparation method disclosed by the invention is simple in process, the prepared plant meat has high water binding capacity and high thermal stability, and the problems of high energy consumption, high cost and complex process in the plant meat preparation process in the prior art are solved.

The invention relates to the field of biomedicine, in particular to bacterial cellulose injectable gel and a preparation method thereof. The bacterial cellulose injectable gel comprises the following components: 1-5% of sulfonated bacterial cellulose dispersion liquid, 3-5% of sodium alginate, 1-3% of an ionic water-retaining agent, 0.1-1% of a cross-linking agent and the balance of water, the ion water-retaining agent comprises one or more of polylysine, chitosan and sodium carboxymethyl cellulose. In order to solve the problems of insufficient water-retaining property, controllable degradability and biocompatibility of the existing injectable gel, the prepared bacterial cellulose injectable gel is uniform and stable, so that the formed gel has the excellent effects of good supporting property, difficulty in flowing and controllable degradation. The prepared injectable gel has the advantages of high water binding capacity and strength, no foreign matters during degradation, good compatibility and no irritation, so that the prepared injectable gel is kept in a stable state within a relatively long time and is not degraded, and frequent injection is not needed.

The invention discloses a preparation method and device of high-water-binding-capacity citrus fibers, and relates to the technical field of citrus fiber preparation, the device comprises a shell, a rotating disc and a grinding disc are arranged in the shell, the rotating disc is rotationally connected in the shell to smash citrus peels, the grinding disc is rotationally connected in the shell to grind the citrus peels, and the grinding disc is rotationally connected in the shell to grind the citrus peels. The grinding disc is located at the bottom of the rotating disc, a two-stage transmission mechanism is arranged at the output end of the motor, the two-stage transmission mechanism has a first state and a second state, in the first state, the motor drives the rotating disc to rotate at a first speed through the two-stage transmission mechanism, and in the second state, the motor drives the rotating disc to rotate at a second speed through the two-stage transmission mechanism. And the motor drives the rotating disc and the grinding disc to rotate at a second speed through a two-stage transmission mechanism. According to the preparation method and device of the high-water-binding-capacity citrus fiber, the rotating speed of the rotating disc and the rotating speed of the grinding disc are adaptively adjusted under the condition that the power of a motor is not changed, and then the purpose of saving energy is achieved.

The invention discloses a high-quality marinating composite method for trotters, and belongs to the technical field of food processing. The preparation method comprises the following steps: firstly, cleaning raw materials, reducing fishy smell of the raw materials, tenderizing the raw materials in an electric field, then preparing brine, performing ultrasonic-vacuum pickling, then performing vacuum packaging and pulse radio frequency heating, and finally quickly cooling and storing at normal temperature. Compared with the traditional pig trotter marinating method, the pig trotter marinated by the method disclosed by the invention is uniform in color and strong in water binding capacity, the tenderness is improved, the loss rate is reduced, and the yield is increased.

The invention discloses a method for preparing corn protein and konjac glucomannan composite gel jelly loaded with curcumin. The invention belongs to the technical field of food processing. The invention aims to provide a method for preparing the curcumin functional jelly by constructing a composite hydrogel system and taking the system as a matrix, and the curcumin functional jelly is good in water binding capacity, moderate in softness and elasticity and balanced in chewiness and palatability. The method has the advantages that the embedding rate of the prepared gel jelly is obviously superior to that of single or traditional composite gel, the curcumin activity is protected in multiple dimensions, the oxidation resistance of the jelly is enhanced, the water holding capacity is excellent, the problems that traditional jelly is prone to bleeding and deteriorated in texture are solved, the softness and elasticity are moderate, chewiness and palatability are balanced, peculiar smell is avoided, and the flavor bearing capacity is high; and the method has a wide application prospect in the field of functional food production and processing.

The invention relates to a meat analogue comprising: a) at least 0.01 wt.% by dry weight of the meat analogue of one or more reducing sugars; b) at least 0.01 wt.% by dry weight of the meat analogue of free cysteine; c) at least 0.01 wt.% by dry weight of the meat analogue of free alanine. Another aspect of the invention relates to a process of preparing a meat analogue, said process comprising: a. providing a hydrated source of non-animal protein; b. combining the hydrated source of non-animal protein with binding agent and water to produce a meat analogue dough; c. shaping the meat analogue dough to produce a shaped meat analogue; wherein one or more reducing sugars, free cysteine and free alanine are added during step b. or wherein one or more reducing sugars, free cysteine and free alanine are applied onto the shaped meat analogue.

The invention discloses salt-reduced but saltiness-reduced surimi gel based on lily powder replacing table salt and a preparation method thereof, and relates to the technical field of surimi product processing. According to the preparation method of the surimi gel provided by the invention, in the process of preparing the surimi gel, lily powder is added into surimi instead of a part of table salt. The method solves the technical problems that the existing minced fillet gel salt reducing process cannot ensure the minced fillet gel performance at the same time, the cost is high and the like; according to the method, the sodium salt content is reduced, and the gel performance indexes such as the gel strength, the texture characteristic, the water binding capacity and the microstructure can be ensured while the sensory and salinity indexes of the minced fillet gel are not obviously changed, so that the substitution effect of the lily powder on the sodium chloride is explored, and a new technical approach is provided for quality regulation and control of low-salt minced fillet products.

The invention discloses a preparation method for improving quality and yield of dried tofu, which comprises the following steps: S1, grinding fully soaked bean materials to obtain raw pulp and bean dregs, and heating the raw pulp to obtain cooked pulp; s2, crushing bean dregs into fine bean dregs with the particle size of 5-20 microns, and mixing the fine bean dregs with the cooked pulp to obtain mixed cooked pulp; s3, curdling the mixed cooked pulp with a composite coagulator to obtain tofu pudding, and sequentially squeezing the tofu pudding to remove water, marinating, frying and seasoning to obtain the tofu pudding, and the composite coagulator is any one or a mixture of two of magnesium chloride, calcium sulfate and beta-glucolactone. According to the leisure dried bean curd and the preparation method thereof, the elasticity of the leisure dried bean curd is increased, the water retention capacity of the leisure dried bean curd is enhanced, the final yield is improved, the texture of the leisure dried bean curd is improved, the water binding capacity, the elasticity, the softness and the baking characteristic of the leisure dried bean curd are improved, and the quality of the dried bean curd is improved.

The invention discloses a high-moisture wheat starch-based gel food and a preparation method thereof, and relates to the field of food processing, the preparation method comprises the following steps: S1, mixing wheat flour with water to form a dough, fermenting, kneading and washing, and separating out wheat starch; s2, separating starch A and starch B from the wheat starch for later use; s3, monosubstituted or disubstituted side chain residues at the C3 position of the water-soluble arabinoxylan are specifically cut off with arabinofuranosidase, and modified water-soluble arabinoxylan is obtained; s4, mixing the modified water-soluble araboxylan, starch A, starch B and water, and uniformly stirring to obtain starch slurry; and S5, transferring the starch slurry prepared in the step S4 into a mold for steaming, and cooling with cold water to obtain the gel food. The aging process of the high-moisture starch-based food can be delayed, the water binding capacity of the high-moisture starch-based food is improved, the high-moisture starch-based food with a healthy property and excellent storage stability is developed, and the transportation adaptability of the product is greatly improved.

The invention discloses low-sugar high-fiber functional jelly and a preparation method thereof, and belongs to the technical field of food processing. The low-sugar high-fiber functional jelly is prepared from the following raw materials: hawthorn puree, konjac glucomannan, tara gum, xanthan gum, citric acid, fructo-oligosaccharide, resistant dextrin, isomaltitol and water. According to the invention, by utilizing a specific synergistic mechanism of functional sugar and hawthorn puree components, the retention rate of dietary fibers is increased, the GI value is reduced, and the antioxidant stability and taste coordination of the product are enhanced more synchronously. The konjac glucomannan, the tara gum, the xanthan gum and the resistant dextrin in a specific ratio are used for constructing a composite gel network to form a system which is adaptive to an acid environment of the hawthorn and has stable water binding capacity and proper elasticity, so that browning is reduced, and the flavor is optimized. A mild segmented sterilization process is adopted, harmful microorganisms are effectively killed, the food safety of the product is ensured, and meanwhile, the activity of functional components is reserved to the maximum extent.