CN104642839B - A kind of health-care fish oil jelly and preparation method thereof - Google Patents
A kind of health-care fish oil jelly and preparation method thereof Download PDFInfo
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- CN104642839B CN104642839B CN201510062820.8A CN201510062820A CN104642839B CN 104642839 B CN104642839 B CN 104642839B CN 201510062820 A CN201510062820 A CN 201510062820A CN 104642839 B CN104642839 B CN 104642839B
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- fish oil
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- gelatin
- xanthans
- health
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- 235000021323 fish oil Nutrition 0.000 title claims abstract description 58
- 235000015110 jellies Nutrition 0.000 title claims abstract description 33
- 239000008274 jelly Substances 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000003292 glue Substances 0.000 claims abstract description 37
- 235000013305 food Nutrition 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 11
- 235000011187 glycerol Nutrition 0.000 claims abstract description 9
- 235000010447 xylitol Nutrition 0.000 claims abstract description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 7
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000811 xylitol Substances 0.000 claims abstract description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 5
- 229960002675 xylitol Drugs 0.000 claims abstract description 5
- 108010010803 Gelatin Proteins 0.000 claims description 33
- 239000008273 gelatin Substances 0.000 claims description 33
- 229920000159 gelatin Polymers 0.000 claims description 33
- 235000019322 gelatine Nutrition 0.000 claims description 33
- 235000011852 gelatine desserts Nutrition 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 229920001285 xanthan gum Polymers 0.000 claims description 23
- 239000000839 emulsion Substances 0.000 claims description 19
- 229920001817 Agar Polymers 0.000 claims description 14
- 235000010419 agar Nutrition 0.000 claims description 14
- 239000008272 agar Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 229920002581 Glucomannan Polymers 0.000 claims description 11
- 229920002752 Konjac Polymers 0.000 claims description 11
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 10
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 229940046240 glucomannan Drugs 0.000 claims description 10
- 239000000252 konjac Substances 0.000 claims description 10
- 235000010485 konjac Nutrition 0.000 claims description 10
- 229920001277 pectin Polymers 0.000 claims description 10
- 239000001814 pectin Substances 0.000 claims description 10
- 235000010987 pectin Nutrition 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 239000007970 homogeneous dispersion Substances 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000003643 water by type Substances 0.000 claims description 5
- 239000000230 xanthan gum Substances 0.000 claims description 5
- 235000010493 xanthan gum Nutrition 0.000 claims description 5
- 229940082509 xanthan gum Drugs 0.000 claims description 5
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical class OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000001913 cellulose Substances 0.000 claims description 4
- 229920002678 cellulose Polymers 0.000 claims description 4
- 235000005985 organic acids Nutrition 0.000 claims description 4
- CHHHXKFHOYLYRE-STWYSWDKSA-M potassium sorbate Chemical class [K+].C\C=C\C=C\C([O-])=O CHHHXKFHOYLYRE-STWYSWDKSA-M 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
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- 239000012141 concentrate Substances 0.000 claims description 3
- 150000002314 glycerols Chemical class 0.000 claims description 3
- 235000015201 grapefruit juice Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241000251468 Actinopterygii Species 0.000 claims description 2
- ODBLHEXUDAPZAU-FONMRSAGSA-N Isocitric acid Natural products OC(=O)[C@@H](O)[C@H](C(O)=O)CC(O)=O ODBLHEXUDAPZAU-FONMRSAGSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015197 apple juice Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 235000015205 orange juice Nutrition 0.000 claims description 2
- 235000013944 peach juice Nutrition 0.000 claims description 2
- ODBLHEXUDAPZAU-UHFFFAOYSA-N threo-D-isocitric acid Natural products OC(=O)C(O)C(C(O)=O)CC(O)=O ODBLHEXUDAPZAU-UHFFFAOYSA-N 0.000 claims description 2
- ODBLHEXUDAPZAU-ZAFYKAAXSA-N D-threo-isocitric acid Chemical compound OC(=O)[C@H](O)[C@@H](C(O)=O)CC(O)=O ODBLHEXUDAPZAU-ZAFYKAAXSA-N 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 4
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- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 9
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 8
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 7
- 239000000499 gel Substances 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
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- 150000004676 glycans Chemical class 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 241000206672 Gelidium Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 230000007812 deficiency Effects 0.000 description 2
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- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 239000003349 gelling agent Substances 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- -1 isocitric acid Compound Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000256837 Apidae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010008096 Cerebral atrophy Diseases 0.000 description 1
- 241000206576 Chondrus Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000050510 Cunninghamia lanceolata Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241001428166 Eucheuma Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010020466 Hunger Diseases 0.000 description 1
- PMMYEEVYMWASQN-DMTCNVIQSA-N Hydroxyproline Chemical compound O[C@H]1CN[C@H](C(O)=O)C1 PMMYEEVYMWASQN-DMTCNVIQSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- 241000719329 Trentepohlia Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003185 calcium uptake Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
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- 235000021185 dessert Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- PMMYEEVYMWASQN-UHFFFAOYSA-N dl-hydroxyproline Natural products OC1C[NH2+]C(C([O-])=O)C1 PMMYEEVYMWASQN-UHFFFAOYSA-N 0.000 description 1
- 229940090949 docosahexaenoic acid Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000012407 engineering method Methods 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229960002591 hydroxyproline Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food processing field, and in particular to a kind of health-care fish oil jelly and preparation method thereof.Including:25 parts of fish oil, 0.01 0.1 parts of organic acid, 3 10 parts of xylitol, 0.5 2 parts of honey, 0.01 0.03 parts of potassium sorbate, 0.01 0.12 parts of emulsifying agent, 0.0008 0.0011 parts of stabilizer, 100% 3 10 parts of inspissated juice, 0.05 0.2 parts of food grade glycerin, 28 parts of edible glue, the ratio are mass ratio.Instant invention overcomes fish oil oxidizable the defects of being not easy preservation, fish oil is dispersed in colloid system well, makes jelly, cover up fish oil fishy smell, improve consumer acceptability, nutrition is delicious to be easy to human consumption's absorption again.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of health-care fish oil jelly and preparation method thereof.
Background technology
Docosahexaenoic acid necessary to human body is rich in fish oil（DHA）And eicosapentaenoic acid（EPA）Etc. more insatiable hungers
And aliphatic acid, they have different physiological roles, such as prevent cardiovascular and cerebrovascular disease, reduce serum cholesterol in humans's content, suppression
Inflammation processed, anticoagulation and enhancing human immunity and anticancer etc., can especially promote infant intelligent development, improve eyesight and are simultaneously
Pregnant women supplements DHA, promotes the absorption of calcium, helps the elderly to delay cerebral atrophy to prevent cerebral function from failing, and has fine
Health-care effect.
Fish oil is in a liquid state at normal temperature, and has a fish like smell and is not easy to be esthetically acceptable to the consumers, and because EPA and DHA has height not
Saturability, it is all extremely sensitive to oxygen, light and heat so that and fish oil is very easy to oxidation and loses its physiological function and nutritive value,
It is not easy to maintain, it greatly limit application of the fish oil in field of food industry.The fish oil product of present commercial type is less, greatly
All it is fish oil soft capsule, need to uses water swallow, fishlike smell is larger.
Jelly enjoys the favor of consumers in general particularly children with its smooth mouthfeel and pleasant taste, turns into
A kind of current popular leisure food.Commercially available jelly is mostly matched somebody with somebody with edible glue, water, sweetener, acid, essence and fruit juice etc.
System forms, also known as gel.Outward appearance is sparkling and crystal-clear bright, bright in colour, smooth in taste.Jelly species is various, such as fruit pulp jelly, fruit
Succulent fruits jelly, milk taste jelly, assorted fruit jelly etc..Traditional jelly can meet the enjoyment in people's mouthfeel, but its nutritive value is not high, nothing
Health-care efficacy.
The content of the invention
To solve above-mentioned the deficiencies in the prior art, the present invention provide a kind of fish oil jelly with healthcare function and
Its preparation method, fish oil used are deep sea fish oil, DHA content 26%, EPA content 30%, it is oxidizable not to overcome fish oil
The defects of easy preservation, fish oil is dispersed in colloid system well, makes jelly, cover up fish oil fishy smell, improving consumer can connect
By property, nutrition is delicious to be easy to human consumption's absorption again.
In order to solve the above technical problems, the invention provides a kind of health-care fish oil jelly, including:Fish oil 2-5 parts, organic acid
0.01-0.1 parts, xylitol 3-10 parts, honey 0.5-2 parts, potassium sorbate 0.01-0.03 parts, emulsifying agent 0.01-0.12 parts, surely
Determine agent 0.0008-0.0011 parts, 100% inspissated juice 3-10 parts, food grade glycerin 0.05-0.2 parts, edible glue 2-8 parts are described
Ratio is mass ratio.
Further, described fish oil is deep sea fish oil, DHA content 20%-26%, EPA content 25%-30%；Enter one
Step is preferably that DHA content is 26%, EPA content 30%.
Further, the edible glue system is food grade konjac glucomannan, agar, carragheen, pectin, gelatin, xanthans
One or several kinds of mixtures.
Further, the stabilizer is sodium cellulose glycolate（CMC）.
Further, the organic acid be citric acid, it is malic acid, tartaric acid, one or more of mixed in isocitric acid
Compound；100% inspissated juice be concentrated lemon juice, concentration grapefruit juice, concentrated orange juice, concentration mango juice, concentrated apple juice,
Concentrate one or more of mixtures in peach juice.
A kind of method for preparing health-care fish oil jelly of the present invention, is comprised the steps of：（1）Fish oil emulsion system
It is standby:0.1-0.6kg gelatin and xanthan gum mixtures are weighed, gelatin and the xanthans mass ratio is 1:1；20 times of addition is gone
Ionized water, in 50-60 DEG C of stirring and dissolving 10-20 minute, 30-40 DEG C is cooled to, adds 0.2-0.5kg fish oil, 0.005-
0.02kg food grade glycerins, emulsifying agent is in high speed homogeneous dispersion machine homogeneous 5-10 minutes, homogenization pressure 25MPa-40MPa, shape
Into uniform gelatin xanthans-fish oil emulsion；（2）The preparation of edible glue system：0.1-0.2kg edible glues are weighed, are added
100 times of deionized waters, first it is swelled 30 minutes in 10-20 DEG C of cold water, glue 10-20 minutes is then boiled in 100 DEG C, are cooled to 35-
40 DEG C standby；（3）According to ratio described in claim 1 by step（1）Gelatin xanthans-fish oil emulsion, the wood being prepared
Sugar alcohol, 100% concentrated lemon juice, honey, organic acid, sodium cellulose glycolate, potassium sorbate are slowly added to step（2）Prepare
In edible glue system, stir, be cooled to room temperature.Gelatin and xanthans account for emulsion quality in the fish oil emulsion
3%-5%.
Step（1）Further it is optimized for taking：To weigh 0.4kg gelatin and xanthans, gelatin and xanthan are respectively 0.2kg,
20 times of deionized water is added, in 60 DEG C of stirring and dissolvings 20 minutes, 30 DEG C is cooled to, adds 0.4kg fish oil, 0.01kg food-grades
It is yellow to form uniform gelatin in high speed homogeneous dispersion machine homogeneous 10 minutes, homogenization pressure 30MPa-35MPa for glycerine, emulsifying agent
Virgin rubber-fish oil emulsion.
Step（2）Further it is optimized for：Weigh 0.15kg edible glue systems, 0.5kg xylitols are well mixed and add 100
Times deionized water, the first fully swelling 30 minutes in 15 DEG C of cold water, then boils glue 20 minutes at 100 DEG C, be cooled to 40 DEG C it is standby
With the edible glue system is one or several kinds of mixing of food grade konjac glucomannan, agar, carragheen, pectin, gelatin, xanthans
Thing.
Step（3）Further it is optimized for：By step（1）Gelatin xanthans-fish oil emulsion for being prepared, 0.1kg honeybees
Honey, 0.003kg organic acids, 0.05kg100% inspissated juices, 0.0006kg sodium cellulose glycolates, 0.002kg potassium sorbates delay
It is slow to add step（2）In the edible glue system of preparation, stir, be cooled to room temperature.
Edible glue system forms：
Konjac glucomannan：Konjac glucomannan is the water-setting glue polysaccharide extracted in the stem tuber of various konjaku platymisciums, is a kind of high
Molecular weight, nonionic glucomannans.Konjac glucomannan has the characteristics such as good water solubility, retentiveness, film forming, gumminess,
Food-dewatering can be prevented, suppresses thick ice crystal generation, improves ice cream, the mouthfeel of ice cream.Konjac glucomannan also has certain health care work(
Can be that there is certain Prevention effect to diabetes, obesity, hypertension, colon cancer and cardiovascular and cerebrovascular disease.
Agar:Scientific name agar-agar, also known as agar, agar, agel-agal, cold day.It is some red in red algae race that agar is that one kind is present in
Carbohydrate in purple alginic cell wall, carried from the red algae of the kinds such as Gelidium, fragrant plant mentioned in ancient texts Trentepohlia and chicken feather Lepidium
The polysaccharide taken.Agar industrially has unique importance, and content as little as 1% remains to row into the gel of quite stable.
Carragheen：Carragheen is carried in the kind marine algas such as the Chondrus from red algae, Eucheuma, China fir Lepidium and husky Lepidium
The general designation of the algal polysaccharides taken.Carragheen has many physics such as hydrophilic colloid, gel, thickening, emulsification, film forming, stable dispersion
Chemical characteristic, so can be used as gelling agent, emulsifying agent, thickener or suspending agent etc. is widely used in food industry, daily chemical industry
And in the field such as biochemistry, medical research.It can be used as gelling agent in jelly.
Pectin：Pectin is a kind of acidic polysaccharose material in plant, and it is usually that white is sour to pale yellow powder, slightly band
Taste, there is water solubility.Tissue of the gelling of pectin to jelly increase elasticity and toughness, and natural pectin deficiency can be supplemented, subtract
The syneresis of few colloid, increases fragrance, makes taste lubrication tasty and refreshing, dosage 0.3%-0.8%
Gelatin：Gelatin is widely present in the collagenic protein in Animal Skin, muscle, bone, be a kind of connective from animal or
The protein that collagenous portion hydrolysis in epidermal tissue is come, contains the needed by human body such as glycine, proline and hydroxyproline
18 kinds of amino acid.Gelatin does not dissolve in organic solvent, and insoluble in cold water, water swelling is readily soluble to itself 5-10 times in cold water
In warm water, gel is cooled into, so generally making jelly and dessert using it.
Xanthans：Also known as yellow glue, xanthan gum, it is to be obtained with cornstarch, sucrose etc. for primary raw material through biological engineering method
A kind of macromolecule microorganism anion polysaccharide arrived, can be dissolved in cold water and hot water, due to its high viscosity, high acid and alkali resistance,
Salt characteristic and high heat-resistant stability, it is frequently used for being used as thickener and stabilizer in food, medicine, cosmetics etc..
Effect analysis：This product is free of sucrose and artificial synthesized essence pigment, and suitable different crowd is eaten, and jelly is sparkling and crystal-clear
It is exquisitely carved, taste is pure and fresh, it is sour-sweet it is moderate, gel strength is good, entrance exquisiteness is flexible, have chewy texture and retentiveness is strong, storage 7 days after
Have no obvious bleed.For human body supplement fish oil in nutritional ingredient simultaneously again overcome fish oil it is oxidizable be not easy preservation lack
Fall into.Fish oil stability is preferable, and after depositing 14 days at normal temperatures, fish oil POV values are by 70.12（meq/Kg）It is changed into 72.27（meq/
Kg）, more than 95%, fish oil is dispersed in colloid system EPA and DHA retention rates well, preferably masks fishlike smell,
The acceptability of consumer is improved, nutrition is delicious to be easy to human consumption's absorption brain tonic and intelligence development again, there is aided blood pressure-lowering reducing blood lipid, auxiliary
Help pregnant women calcium uptake.
Embodiment
To make the purpose of the present invention, technical scheme and effect clearer, clear and definite, below to the present invention further specifically
It is bright.It should be appreciated that specific embodiment described herein is not intended to limit the present invention only to explain the present invention.
Embodiment 1：
A kind of health-care fish oil jelly, including：Fish oil emulsion 4.82kg is (gelatin 1kg, xanthans 1kg, fish oil 2.5kg, sweet
Oily 0.2kg, emulsifying agent 0.12kg), stabilizer 0.8g, edible glue system 2kg（Carragheen：Agar：Pectin=5：3：2）, xylose
Alcohol 10kg, 100% concentrated lemon juice 4kg, citric acid 0.04kg, honey 2kg, potassium sorbate 0.02kg.
It is prepared by following steps：（1）2kg gelatin and xanthan gum mixtures are weighed, gelatin and xanthans are respectively
1kg, 20 times of deionized water is added, in 60 DEG C of stirring and dissolvings 20 minutes, be cooled to 30 DEG C, add 2.5kg fish oil, 0.2kg foods
Grade glycerine, 0.12kg emulsifying agents were formed uniform bright in high speed homogeneous dispersion machine homogeneous 10 minutes, homogenization pressure 32MPa
Glue xanthans-fish oil emulsion.
（2）2kg edible glue systems are weighed, 10kg xylitols are well mixed and add 100 times of deionized waters, first cold at 15 DEG C
In water fully swelling 30 minutes, glue is then boiled at 100 DEG C 20 minutes, be cooled to 40 DEG C it is standby, the edible glue system for card
Draw glue：Agar：Pectin mass ratio is 5：3：2 mixture.
（3）By step（1）Gelatin xanthans-fish oil emulsion for being prepared, 2kg honey, 0.04kg organic acids,
4kg100% concentrated lemon juices, 0.8g sodium cellulose glycolates, 0.02kg potassium sorbates are slowly added to step（2）What is prepared is edible
In colloid system, stir, be cooled to room temperature.
Implement 2：
A kind of health-care fish oil jelly, including：Fish oil emulsion 4.82kg is (gelatin 1kg, xanthans 1kg, fish oil 2.5kg, sweet
Oily 0.2kg, emulsifying agent 0.12kg), stabilizer 0.9g, edible glue system 1.8kg（Carragheen：Agar：Konjac glucomannan=4：3：3）,
Xylitol 10kg, 100% inspissated juice 4kg（Lemon juice：Mango juice：Grapefruit juice=2:1:1）, organic acid 0.04kg（Citric acid：Apple
Tartaric acid=1:1）, honey 2kg, potassium sorbate 0.02kg.
It is prepared by following steps：（1）2kg gelatin and xanthan gum mixtures are weighed, gelatin and xanthans are respectively
1kg, 20 times of deionized water is added, in 60 DEG C of stirring and dissolvings 20 minutes, be cooled to 30 DEG C, add 2.5kg fish oil, 0.2kg foods
Grade glycerine, 0.12kg emulsifying agents were formed uniform bright in high speed homogeneous dispersion machine homogeneous 10 minutes, homogenization pressure 32MPa
Glue xanthans-fish oil emulsion.
（2）1.8kg edible glue systems are weighed, 10kg xylitols are well mixed and add 100 times of deionized waters, first at 15 DEG C
In cold water fully swelling 30 minutes, glue is then boiled at 100 DEG C 20 minutes, be cooled to 40 DEG C it is standby, the edible glue system is
Carragheen：Agar：Konjac glucomannan mass ratio is 4：3：3 mixture.
（3）By step（1）Gelatin xanthans-fish oil emulsion for being prepared, 2kg honey, 0.04kg organic acids,
4kg100% inspissated juices, 0.9g sodium cellulose glycolates, 0.02kg potassium sorbates are slowly added to step（2）The edible glue of preparation
In system, stir, be cooled to room temperature.
The present invention is described in detail above, described above, only the preferred embodiments of the invention, when can not
Limit the scope of the present invention, i.e., it is all to make equivalent changes and modifications according to the application scope, it all should still belong to covering scope of the present invention
It is interior.
Claims (9)
- A kind of 1. health-care fish oil jelly, it is characterised in that including:Fish oil 2-5 parts, organic acid 0.01-0.1 parts, xylitol 3-10 Part, honey 0.5-2 parts, potassium sorbate 0.01-0.03 parts, emulsifying agent 0.01-0.12 parts, stabilizer 0.0008-0.0011 parts, 100% inspissated juice 3-10 parts, food grade glycerin 0.05-0.2 parts, edible glue 2-8 parts, the ratio are mass ratio；Described fish oil is deep sea fish oil, DHA content 20%-26%, EPA content 25%-30%；After the fish oil jelly deposits 14 days at normal temperatures, EPA and DHA retention rates are more than 95%.
- 2. health-care fish oil jelly as claimed in claim 1, it is characterised in that：The edible glue be food grade konjac glucomannan, agar, Carragheen, pectin, gelatin, one or several kinds of mixtures of xanthans.
- 3. health-care fish oil jelly as claimed in claim 1, it is characterised in that：The stabilizer is sodium cellulose glycolate.
- 4. health-care fish oil jelly as claimed in claim 1, it is characterised in that：The organic acid is citric acid, malic acid, winestone One or more of mixtures in acid, isocitric acid；100% inspissated juice is concentrated lemon juice, concentrates grapefruit juice, be dense One or more of mixtures in contracting orange juice, concentration mango juice, concentrated apple juice, concentration peach juice.
- A kind of 5. method for preparing health-care fish oil jelly as claimed in claim 1, it is characterised in that comprise the steps of： （1）It is prepared by fish oil emulsion:0.1-0.6kg gelatin and xanthan gum mixtures are weighed, gelatin and the xanthans mass ratio is 1: 1；20 times of deionized water is added, in 50-60 DEG C of stirring and dissolving 10-20 minute, 30-40 DEG C is cooled to, adds 0.2-0.5kg fishes Oil, 0.005-0.02kg food grade glycerins, emulsifying agent is in high speed homogeneous dispersion machine homogeneous 5-10 minutes, homogenization pressure 25MPa- 40MPa, form uniform gelatin xanthans-fish oil emulsion；（2）The preparation of edible glue system：0.1-0.2kg is weighed to eat Glue, 100 times of deionized waters are added, is first swelled 30 minutes, is then boiled in 100 DEG C glue 10-20 minutes in 10-20 DEG C of cold water, it is cold But it is standby to 35-40 DEG C；（3）According to ratio described in claim 1 by step（1）The gelatin xanthans being prepared-fish oil breast Change liquid, xylitol, 100% inspissated juice, honey, organic acid, sodium cellulose glycolate, potassium sorbate are slowly added to step（2）System In standby edible glue system, stir, be cooled to room temperature.
- 6. the preparation method of health-care fish oil jelly as claimed in claim 5, it is characterised in that：Gelatin in the fish oil emulsion Xanthans accounts for the 3%-5% of emulsion quality.
- 7. the preparation method of health-care fish oil jelly as claimed in claim 5, it is characterised in that：The step（1）To weigh 0.4kg gelatin and xanthans, gelatin and xanthans are respectively 0.2kg, 20 times of deionized water are added, in 60 DEG C of stirring and dissolvings 20 Minute, 30 DEG C are cooled to, adds 0.4kg fish oil, 0.01kg food grade glycerins, emulsifying agent divides in high speed homogeneous dispersion machine homogeneous 10 Clock, homogenization pressure 30MPa-35MPa, form uniform gelatin xanthans-fish oil emulsion.
- 8. the preparation method of health-care fish oil jelly as claimed in claim 5, it is characterised in that：The step（2）To weigh 0.15kg edible glue systems, 0.5kg xylitols are well mixed and add 100 times of deionized waters, first fully molten in 15 DEG C of cold water Swollen 30 minutes, glue is then boiled at 100 DEG C 20 minutes, be cooled to 40 DEG C it is standby, the edible glue system be food grade konjac glucomannan, Agar, carragheen, pectin, gelatin, one or several kinds of mixtures of xanthans.
- 9. the preparation method of health-care fish oil jelly as claimed in claim 5, it is characterised in that：The step（3）For by step （1）Gelatin xanthans-fish oil emulsion, 0.1kg honey, 0.003kg organic acids, the 0.05kg100% being prepared concentrate fruit Juice, 0.0006kg sodium cellulose glycolates, 0.002kg potassium sorbates are slowly added to step（2）In the edible glue system of preparation, stir Mix uniformly, be cooled to room temperature.
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| CN105533357A (en) * | 2015-11-30 | 2016-05-04 | 杭州鑫伟低碳技术研发有限公司 | Preparation method of edible oil suspension gel beverage |
| CN105639558A (en) * | 2016-01-13 | 2016-06-08 | 青岛佳印达工贸有限公司 | Euphausia superba oil and bee product water-related composition |
| CN105685950B (en) * | 2016-03-29 | 2018-09-14 | 中国海洋大学 | A kind of mayonnaise and its preparation process |
| AU2017323114B2 (en) * | 2016-09-09 | 2020-01-30 | Tci Co., Ltd | Fish odor-free fish oil composition and preparation method therefor |
| CN115708573A (en) * | 2022-12-27 | 2023-02-24 | 天益食品（徐州）有限公司 | DHA multi-vitamin nutritional burdock jelly and preparation method thereof |
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| CN102423021A (en) * | 2011-10-25 | 2012-04-25 | 广东润科生物工程有限公司 | Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof |
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| CN102423021A (en) * | 2011-10-25 | 2012-04-25 | 广东润科生物工程有限公司 | Nutrient jelly containing microalgae DHA (Docosahexaenoic Acid) and preparation method thereof |
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| GB2606370A (en) * | 2021-05-05 | 2022-11-09 | Lintbells Ltd | Stable bioactive composition |
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