CN106174277A - A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof - Google Patents
A kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof Download PDFInfo
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- CN106174277A CN106174277A CN201610567720.5A CN201610567720A CN106174277A CN 106174277 A CN106174277 A CN 106174277A CN 201610567720 A CN201610567720 A CN 201610567720A CN 106174277 A CN106174277 A CN 106174277A
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- konjaku powder
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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 technology field, be specifically related to a kind of fruit juice fruit jelly with weight losing function containing konjaku powder and preparation method thereof.The described fruit juice fruit jelly with weight losing function containing konjaku powder includes the raw material of preparing of following weight portion meter: konjaku powder 4～5 parts, fragrant citrus juice 15～20 parts, agar 0.5～1 part, sucrose fatty acid ester 2～5 parts, polydextrose 5～10 parts, preservative 0.1～0.4 part and water 58～74 parts.Fruit juice fruit jelly of the present invention contains abundant konjaku powder, has effect of fat-reducing, and mode of appearance is stable, in good taste, bright in colour, long shelf-life.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of fruit juice fruit jelly with weight losing function containing konjaku powder
And preparation method thereof.
Background technology
Konjaku powder (konjac powder) is the primary product that konjac tuber processing is extracted, and it is sweet that it is mainly composed of Portugal
Polysaccharide (glucomannan), accounts for the 55～60% of fine powder weight, and other compositions are protein, dietary fiber, starch, dissociate
Reducing sugar, aminoacid and inorganic salt etc..Rhizoma amorphophalli glucomannan be by D-Glucose and D-MANNOSE by by a certain percentage by β-
The macromolecule polysaccharide that Isosorbide-5-Nitrae glycosidic bond combines, glucomannoglycan is also a kind of natural neutral polysaccharide, after it is dissolved in water, can automatic absorption
Moisture and expand formation gelatinous solution, there is the good characteristics such as the high viscosity of comparison, absorbability be strong.Accordingly, because Rhizoma amorphophalli is smart
Powder has good functional characteristic and reduction serum cholesterol, blood fat reducing, blood sugar lowering, the preventing and treatings such as thickening, stable, gelling, film forming
The medical care effects such as constipation, obesity and digestive tract cancer and be widely used.
Jelly production refers to that with water, edible seaweed glue or other food plant glue, sugar, food additive etc. be raw material,
Through colloidal sol, allotment, fill, sterilize, the jelly food of the working procedure processing such as cooling.Fruit jelly can be divided into fruity according to raw material
Type, fruit juice type, fruit pulp type, containing breast type and its alloytype, fruit juice type fruit jelly refers to that juice content is not less than the fruit jelly of 15%.
At present, konjaku powder is applied in the preparation of fruit juice fruit jelly mainly as gel, and the addition of konjaku powder
Size can affect the quality of fruit juice fruit jelly, and big (>=1%) the then fruit jelly viscosity of the addition of konjaku powder is big, and gel homogeneity is poor,
And mouthfeel is bad；Addition is little, then the elasticity of fruit jelly little, without bite, and easily fragmentation, so the addition of konjaku powder typically exists
0.25～0.8%.But in the case of the addition of konjaku powder is the lowest, be difficult to play its anti-treat constipation, fat etc.
Health-care effect, and in order to reach the purpose of fat-reducing, a large amount of edible this kind of jelly productions containing a small amount of konjaku powder, the most right
Human body is unfavorable, simultaneously in national standard (GB/T 18104-2000) regulation konjaku powder produce food or be added with evil spirit
The mixed food of taro fine powder, addition≤5% of konjaku powder.Accordingly, it would be desirable to overcome the addition of konjaku powder to cause greatly molten
Gumminess is big, difficult, and the inferior problem of fruit jelly, as people provide a kind of with konjaku powder as main component, tool
The fruit juice fruit jelly of standby weight losing function.
Chinese patent application CN 101601456A discloses a kind of konjak jelly with konjaku powder as raw material, Rhizoma amorphophalli essence
Powder is 80～90:10～20 with the ratio of dispensing, and dispensing includes pulp particles, sugar, edible Gelatinum oxhide, edible essence and food coloring.
In this konjak jelly, konjaku powder content is high, causes colloidal sol viscosity in preparation process very big, difficult, and the jelly production prepared
There is homogeneity poor, the shortcomings such as mouthfeel is hard.
Summary of the invention
In order to solve problems of the prior art, it is an object of the invention to provide a kind of having containing konjaku powder
Fruit juice fruit jelly of weight losing function and preparation method thereof, this fruit juice fruit jelly contains abundant konjaku powder, has effect of fat-reducing, and
Mode of appearance is stable, in good taste, bright in colour, long shelf-life.
To achieve these goals, technical scheme is as follows:
A kind of fruit juice fruit jelly with weight losing function containing konjaku powder, prepares raw material including following weight portion meter: evil spirit
Taro fine powder 4～5 parts, fragrant citrus juice 15～20 parts, agar 0.5～1 part, sucrose fatty acid ester 2～5 parts, polydextrose 5～10 parts,
Preservative 0.1～0.4 part and water 58～74 parts.
As the preferred embodiment of the present invention, the described fruit juice fruit jelly with weight losing function containing konjaku powder include with
Lower weight portion meter prepare raw material: konjaku powder 5 parts, 18 parts of fragrant citrus juice, 0.7 part of agar, sucrose fatty acid ester 3 parts, poly-Fructus Vitis viniferae
Sugar 8 parts, preservative 0.3 part and 65 parts of water.
Further, described preservative is the compositions of lentinan and tea polyphenols, described lentinan and tea polyphenols
Weight ratio is (2～5): 1.
Further, the HLB value of described sucrose fatty acid ester is 4～5.
Further, described fragrant citrus juice prepares by the following method: take fresh fragrant citrus, clean, remove the peel, enucleation, making beating, add
Enter fragrant citrus 2～the water of 5 times of weight, be subsequently adding fragrant citrus 0.05～the pectase of 0.2% weight, at 45～50 DEG C enzymolysis 1～
2h, filters after enzymolysis, prepares fragrant citrus juice.
The preparation method of the above-mentioned fruit juice fruit jelly with weight losing function containing konjaku powder, specifically includes following steps:
S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, are subsequently adding water, stir
Mix mix homogeneously, and use Fructus Citri Limoniae acid for adjusting pH value to 3.0～4.0, be subsequently heated to 70～75 DEG C, insulated and stirred 10～
15min, prepares carbohydrate gum liquid, is subsequently added into fragrant citrus juice, stirring while adding, is eventually adding preservative, insulated and stirred 10～15min,
Prepare and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
In the inventive solutions, the content of konjaku powder is 4～5%, therefore during enduring glue, due to Rhizoma amorphophalli
The concentration of fine powder is high, so that carbohydrate gum system viscosity is big (13000～14000mpa s), it is difficult to stirring, easily occurs enduring the feelings of Jiao
Condition, produces a lot of harmful effect, and the fruit jelly prepared is uneven, and mouthfeel is hard.Sucrose fatty acid ester is a kind of non-ionic surface
Activating agent, is mainly used in emulsifying agent, antistaling agent, meat products, emulsifying essence etc.；Meanwhile, sucrose fatty acid ester is also a kind of viscosity reduction
Auxiliary agent, it is widely used in sugar boiling process, to control and to reduce the viscosity of syrup.Therefore, inventor attempts adding sucrose
Fatty acid ester with carbohydrate gum reduce system viscosity, find that it plays certain viscosity reduction effect, after interpolation system viscosity be 9000～
10000mpa s, but this viscosity still can not be preferable.Acid has destruction to colloid, then inventor contemplates and is enduring glue process
Middle regulation system pH value is acid to reduce viscosity further, but sucrose fatty acid ester heats meeting by soap when acid or alkaline
Changing, affect its effect, but inventor is found surprisingly that sucrose fatty acid ester combines acid pH value regulation, viscosity reducing effect is bright
Aobvious, system viscosity is up to 2000～2900mpa s, and the fruit jelly prepared is homogeneous, neither too hard, nor too soft, elastic and bite is agreeable to the taste.Invention
People is by the sucrose fatty acid ester that HLB value preferred after substantial amounts of test is 4～5, and addition is 2～5%, and system pH regulation
To 3.0～4.0, and sugar cook glue at a temperature of 70～75 DEG C, can effectively reduce system viscosity, prepare colory fruit juice fruit
Freeze.The present invention replaces white sugar, sucrose etc. with polydextrose, on the one hand reduces sugariness and the heat of fruit juice fruit jelly so that it is suitable
The fat personage in Hefei, diabetes patient etc. are edible, on the other hand also have certain to the viscosity reduction of carbohydrate gum system and the raising of fruit jelly quality
Help.
Lentinan and tea polyphenols all have antibacterial action, but both are individually in the fruit juice fruit jelly of the present invention
Time, its antibacterial effect is unsatisfactory, it may be possible to because fruit jelly system produces impact to lentinan and tea polyphenols so that it is effect subtracts
Weak, but when lentinan and tea polyphenols are applied in combination, antibacterial action effect significantly improves, and can well keep fruit jelly
Color and luster, effectively extend the shelf-life of fruit jelly, especially lentinan and tea polyphenols according to weight ratio (2～5): 1 combination time
Action effect is optimal.
Therefore, compared with prior art, present invention have an advantage that
(1) present invention fruit juice fruit jelly with weight losing function containing konjaku powder is translucent, glossy, homogeneous, light
Sliding, neither too hard, nor too soft, elastic agreeable to the taste with bite, and fine and smooth, sweet and sour taste, there is strong fragrant citrus local flavor；
(2) present invention fruit juice fruit jelly stability with weight losing function containing konjaku powder is high, remains to keep former after 6 months
This color and luster, and face shaping, structural state are constant, microorganism limitation all meets national standard, long shelf-life.
(3) fruit juice fruit jelly of the present invention has significant fat-reducing effect, can be as the daily bread of fat personage；And this
The preparation method of bright fruit juice fruit jelly is simple, and process stabilizing can industrialized production, beneficially popularization and application.
There is embodiment
Further describing the present invention below by way of specific embodiment, the present invention is not limited only to following example.At this
In bright scope or without departing from present disclosure, spirit and scope, change that the present invention is carried out, combine or replace
Change, will be apparent to the person skilled in the art, and be included within the scope of the present invention.
The raw material that the present invention relates to is conventional commercial product, such as konjaku powder: first level flour, milky, U.S. of Jingzhou City power
Industry group provides, and belongs to elephant-foot yam fine powder.Agar, sucrose fatty acid ester, polydextrose (No. CAS: 68424-04-4), Lentinus Edodes are many
Sugar (No. CAS: 37339-90-5) and tea polyphenols (No. CAS: 84650-60-2) are food stage.
Embodiment 1～4 and comparative example 1～6 in the fragrant citrus juice of application prepare by the following method: take fresh fragrant citrus, clean,
Peeling, enucleation, making beating, add the water of 4 times of weight of fragrant citrus, be subsequently adding the pectase of fragrant citrus 0.1% weight, at 45～50 DEG C
Enzymolysis 2h, filters after enzymolysis, prepares fragrant citrus juice.
Embodiment 1, the present invention contain the fruit juice fruit jelly with weight losing function and the preparation thereof of konjaku powder
Formula: konjaku powder 4kg, fragrant citrus juice 15kg, agar 0.5kg, sucrose fatty acid ester (HLB value is 4) 2kg, poly-Portugal
Grape sugar 5kg, preservative 0.1kg and water 73.4kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 2:1.
Preparation method: S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, then
Add water, be uniformly mixed, and use Fructus Citri Limoniae acid for adjusting pH value to 3.0, be subsequently heated to 70 DEG C, insulated and stirred 10min,
Prepare carbohydrate gum liquid, be subsequently added into fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Embodiment 2, the present invention contain the fruit juice fruit jelly with weight losing function and the preparation thereof of konjaku powder
Formula: konjaku powder 5kg, fragrant citrus juice 20kg, agar 1kg, sucrose fatty acid ester (HLB value is 5) 5kg, poly-Fructus Vitis viniferae
Sugar 10kg, preservative 0.4kg and water 58.6kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 5:1.
Preparation method: S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, then
Add water, be uniformly mixed, and use Fructus Citri Limoniae acid for adjusting pH value to 4.0, be subsequently heated to 75 DEG C, insulated and stirred 15min,
Prepare carbohydrate gum liquid, be subsequently added into fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 15min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Embodiment 3, the present invention contain the fruit juice fruit jelly with weight losing function and the preparation thereof of konjaku powder
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, sucrose fatty acid ester (HLB value is 4) 3kg, poly-Portugal
Grape sugar 8kg, preservative 0.3kg and water 65kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 3:1.
Preparation method: S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, then
Add water, be uniformly mixed, and use Fructus Citri Limoniae acid for adjusting pH value to 3.5, be subsequently heated to 70 DEG C, insulated and stirred 10min,
Prepare carbohydrate gum liquid, be subsequently added into fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Embodiment 4, the present invention contain the fruit juice fruit jelly with weight losing function and the preparation thereof of konjaku powder
Formula: konjaku powder 5kg, fragrant citrus juice 20kg, agar 0.5kg, sucrose fatty acid ester (HLB value is 4) 4kg, poly-Portugal
Grape sugar 6kg, preservative 0.3kg and water 64.2kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 4:1.
Preparation method: S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, then
Add water, be uniformly mixed, and use Fructus Citri Limoniae acid for adjusting pH value to 3.5, be subsequently heated to 70 DEG C, insulated and stirred 10min,
Prepare carbohydrate gum liquid, be subsequently added into fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Comparative example 1
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, white sugar 8kg, preservative 0.3kg and water 68kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 3:1.
Preparation method: S1, the konjaku powder of formula ratio, white sugar and agar are first dry mixed, are subsequently adding water, stirring mixing
Uniformly (recording pH value is 6.8), it is subsequently heated to 70 DEG C, insulated and stirred 10min, prepares carbohydrate gum liquid, be subsequently added into fragrant citrus juice, limit
Edged stirs, and is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Compared with Example 3, this comparative example does not use sucrose fatty acid ester, does not the most regulate pH value.
Comparative example 2
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, polydextrose 8kg, preservative 0.3kg and water
68kg。
Described preservative is lentinan and tea polyphenols combines according to weight ratio 3:1.
Preparation method: S1, the konjaku powder of formula ratio, polydextrose and agar being first dry mixed, be subsequently adding water, stirring is mixed
Close uniformly, and use Fructus Citri Limoniae acid for adjusting pH value to 3.5, be subsequently heated to 70 DEG C, insulated and stirred 10min, prepare carbohydrate gum liquid, connect
Addition fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Compared with Example 3, this comparative example does not use sucrose fatty acid ester.
Comparative example 3
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, sucrose fatty acid ester (HLB value is 4) 3kg, poly-Portugal
Grape sugar 8kg, preservative 0.3kg and water 65kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 3:1.
Preparation method: S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar are first dry mixed, then
Add water, be uniformly mixed (recording pH value is 6.5) and be subsequently heated to 70 DEG C, insulated and stirred 10min, prepare carbohydrate gum liquid, connect
Addition fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10min, prepares and boil liquid altogether；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization
20min, is cooled to room temperature, prepares the fruit juice fruit jelly with weight losing function containing konjaku powder.
Compared with Example 3, this comparative example does not regulate pH value to 3.0～4.0.
Comparative example 4
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, sucrose fatty acid ester (HLB value is 4) 3kg, white sand
Sugar 8kg, preservative 0.3kg and water 65kg.
Described preservative is lentinan and tea polyphenols combines according to weight ratio 3:1.
Preparation method reference example 3.
Compared with Example 3, this comparative example replaces polydextrose with white sugar.
Comparative example 5
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, sucrose fatty acid ester (HLB value is 4) 3kg, poly-Portugal
Grape sugar 8kg, lentinan 0.3kg and water 65kg.Preparation method reference example 3.
Compared with Example 3, this comparative example is used alone lentinan as preservative.
Comparative example 6
Formula: konjaku powder 5kg, fragrant citrus juice 18kg, agar 0.7kg, sucrose fatty acid ester (HLB value is 4) 3kg, poly-Portugal
Grape sugar 8kg, tea polyphenols 0.3kg and water 65kg.Preparation method reference example 3.
Compared with Example 3, this comparative example is used alone tea polyphenols as preservative.
Test example one, Product Safety are tested
Respectively Example 1～4 and the fruit juice fruit jelly for preparing of comparative example 1～4, carries out acute toxicity test, within 30 days, feeds
Test and feeding test for 90 days.Result: the growing state of nutrition purposes, especially for feeding animals is good, and hematology and physico-chemical examination are normal.Therefore, this
The fruit juice fruit jelly of bright offer has edible safety, is suitably eaten for a long time.
Test example two, properties of product are tested
Carbohydrate gum fluid viscosity in embodiment 1～4 and comparative example 1～4 preparation process is detected, and to embodiment 1
～4 and the performance of fruit juice fruit jelly for preparing of comparative example 1～3 carry out sensory testing.Result see table 1.
Table 1
From upper table 1:
(1) compared with comparative example 1, the formula of the embodiment of the present invention 1～4 fruit juice fruit jelly and the preparation viscosity reducing effect to carbohydrate gum
Substantially, carbohydrate gum viscosity can be reduced to 2000～2900mpa s from 13600mpa s, wherein with the viscosity reducing effect of embodiment 3
Substantially.Comparative example 2 does not use sucrose fatty acid ester, comparative example 3 not to regulate pH value to acid, the viscosity of its carbohydrate gum have certain under
Fall, comparative example 4 replaces polydextrose with white sugar, and its carbohydrate gum fall is little compared with embodiment 1～4.
(2) the fruit juice fruit jelly that the embodiment of the present invention 1～4 prepares is translucent gel, glossy, homogeneous, smooth,
Free from flaw, neither too hard, nor too soft, elastic agreeable to the taste with bite, and fine and smooth, sweet and sour taste, there is strong fragrant citrus local flavor.And comparative example 1～
The 4 fruit juice fruit jelly quality prepared are uneven, have a crack, coarse mouthfeel, hard, poor, and fragrant citrus local flavor is thin；Comparative example 1 and contrast
Example 4 fruit jelly mouthfeel is also with sand type, it may be possible to because white sugar is poor with the intermiscibility of system, it is impossible to fully dissolve, cause
The generation of sand type, this polydextrose that also reflects present invention selection is good with the intermiscibility of system, the viscosity reduction to carbohydrate gum system
Raising with fruit jelly quality is helpful.
Test example three, product stability are tested
(1) to embodiment 1～4 and the fruit juice fruit jelly for preparing of comparative example 5～6 carry out long-time stability investigation.According to
GB19883-2005 detects, and microbial standard specifies: total plate count (cfu/g) 100, escherichia coli (MPN/100g) 30,
Yeast (individual) 20, mycete (individual) 20, pathogenic bacterium must not detect.The fruit juice that the following embodiment of the present invention of result 1～4 prepares
Fruit jelly remains to keep orange color and luster originally after 6 months, and face shaping, structural state are constant, and microorganism limitation all meets state
Family's standard, therefore, the good stability of the present invention fruit juice fruit jelly with weight losing function containing konjaku powder, long shelf-life.
(2) comparative example 5 is used alone lentinan as preservative, and after 3 months, microorganism limitation exceeds standard, and fruit jelly color and luster
By orange overstrike, it is impossible to edible；Comparative example 6 is used alone tea polyphenols as preservative, and after 2 months, microorganism limitation exceeds standard
And fruit jelly color and luster generation brown stain, it is impossible to edible；There is synergism in the combination reflecting preservative of the present invention, effective antibacterial anti-
Rotten so that fruit juice fruit jelly long shelf-life of the present invention.
Test example four, product function are tested
1, experimental animal: SD rat 70, body weight 200～220g, male, cleaning grade, buy from Zhongshan University's experiment dynamic
Thing research center.
2, test model is set up: after all rat adaptabilities feed 1 week, be randomly divided into 2 groups by body weight, model construction group 60
Only, blank group 10.Model construction group rat feeds high-calorie feed (15% Adeps Sus domestica, 10% yolk powder, 5% white sugar, base
Plinth feedstuff 70%), rats in normal control group feeds normal feedstuff.Weigh in weekly once.After feeding 2 weeks, model construction group
Rat presses weight gain sequence, eliminates 10 rats that weight gain is relatively low.By 50 fat Sensitive Rats filtering out again to
Giving high-calorie feed 6 weeks, blank group gives normal feedstuff simultaneously.When the 7th week, the rat body weight that high-calorie feed is fed surpasses
Go out the rat body weight 20% that normal feedstuff is fed, i.e. modeling success.
3, testing program:
By body weight, model construction group rat being randomly divided into 5 groups, often group 10, each group rat is given by below scheme gavage
Corresponding given the test agent:
Blank group: gavage gives the normal saline of same volume；
Model control group: gavage gives the normal saline of same volume；
Embodiment 1 group: take the fruit juice fruit jelly that the embodiment of the present invention 1 prepares, smash to pieces, add water and be made into suspension, by 10g/kg
Fruit jelly amount gavage every day 3 times, continuous gavage 30 days.
Embodiment 2 groups: given the test agent is the fruit juice fruit jelly that the embodiment of the present invention 2 prepares, and dosage regimen is with embodiment 1 group.
Embodiment 3 groups: given the test agent is the fruit juice fruit jelly that the embodiment of the present invention 3 prepares, and dosage regimen is with embodiment 1 group.
Embodiment 4 groups: given the test agent is the fruit juice fruit jelly that the embodiment of the present invention 4 prepares, and dosage regimen is with embodiment 1 group.
During test, timing is weighed in 1 time weekly, and after last gavage gives corresponding given the test agent, Rat Fast can't help water
12 hours, claim whole body weight to be used for calculating rat body weight increments, the biggest sacrificed by decapitation rat, take after dissection body fat (testis and
Perinephric fat pad) and weigh, calculate the body fat ratio ratio of body weight (the fat pad weight in wet base with).
4, result of the test see table 3.
Table 3 fruit jelly of the present invention fruit juice is on obese rat body weight and the impact of body fat ratio
| Group | N | Body weight evolution (g) | Body fat ratio (%) |
| Blank group | 10 | 99.46±13.64 | 2.79±0.43 |
| Model control group | 10 | 117.21±17.96 | 4.49±0.63## |
| Embodiment 1 group | 10 | 75.74±21.52* | 3.72±0.52* |
| Embodiment 2 groups | 10 | 71.38±15.83* | 3.60±0.54* |
| Embodiment 3 groups | 10 | 69.45±18.34* | 3.58±0.50* |
| Embodiment 4 groups | 10 | 73.97±19.60* | 3.63±0.51* |
Note: compare with blank group,##P < 0.01, compares with model control group,*P<0.05。
As shown in Table 3: compared with model control group, the embodiment of the present invention 1～the body weight evolution of 4 groups of obese rats and body
Fat ratio all substantially reduces (P < 0.05), illustrates that the present invention fruit juice fruit jelly with weight losing function containing konjaku powder has significantly
Fat-reducing effect.Meanwhile, without rats death during test, do not observe that the unfavorable conditions such as vomiting, diarrhoea occurs in rat yet.
The principle of above-described embodiment only illustrative present invention and effect thereof, not for limiting the present invention.Any ripe
Above-described embodiment all can be modified under the spirit and the scope of the present invention or change by the personage knowing this technology.Cause
This, have usually intellectual such as complete with institute under technological thought without departing from disclosed spirit in art
All equivalences become are modified or change, and must be contained by the claim of the present invention.
Claims (6)
1. the fruit juice fruit jelly with weight losing function containing konjaku powder, it is characterised in that include the system of following weight portion meter
Standby raw material: konjaku powder 4～5 parts, fragrant citrus juice 15～20 parts, agar 0.5～1 part, sucrose fatty acid ester 2～5 parts, polydextrose
5～10 parts, preservative 0.1～0.4 part and water 58～74 parts.
2. contain the fruit juice fruit jelly with weight losing function of konjaku powder as claimed in claim 1, it is characterised in that include following heavy
Amount part meter prepare raw material: konjaku powder 5 parts, 18 parts of fragrant citrus juice, 0.7 part of agar, sucrose fatty acid ester 3 parts, polydextrose 8
Part, preservative 0.3 part and 65 parts of water.
3. contain the fruit juice fruit jelly with weight losing function of konjaku powder as claimed in claim 1 or 2, it is characterised in that described anti-
Rotten agent is the compositions of lentinan and tea polyphenols, and the weight ratio of described lentinan and tea polyphenols is (2～5): 1.
4. contain the fruit juice fruit jelly with weight losing function of konjaku powder as claimed in claim 1 or 2, it is characterised in that described sugarcane
The HLB value of sugar fatty acid ester is 4～5.
5. contain the fruit juice fruit jelly with weight losing function of konjaku powder as claimed in claim 1 or 2, it is characterised in that described perfume (or spice)
Orange juice prepares by the following method: take fresh fragrant citrus, clean, remove the peel, enucleation, making beating, add fragrant citrus 2～the water of 5 times of weight, so
Rear addition fragrant citrus 0.05～the pectase of 0.2% weight, enzymolysis 1～2h at 45～50 DEG C, filter after enzymolysis, prepare fragrant citrus
Juice.
6. the method preparing the fruit juice fruit jelly with weight losing function containing konjaku powder as described in Claims 1 to 5 is arbitrary,
It is characterized in that, comprise the following steps:
S1, the konjaku powder of formula ratio, sucrose fatty acid ester, polydextrose and agar being first dry mixed, be subsequently adding water, stirring is mixed
Close uniformly, and use Fructus Citri Limoniae acid for adjusting pH value to 3.0～4.0, be subsequently heated to 70～75 DEG C, insulated and stirred 10～15min,
Prepare carbohydrate gum liquid, be subsequently added into fragrant citrus juice, stirring while adding, it is eventually adding preservative, insulated and stirred 10～15min, prepares altogether
Boil liquid；
S2, by described boil altogether liquid filter, tinning the most while hot, seal rapidly, after sealing at 85 DEG C pasteurization 20min, cold
But to room temperature, the fruit juice fruit jelly with weight losing function containing konjaku powder is prepared.
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| CN113100414A (en) * | 2021-04-27 | 2021-07-13 | 北京启旭贝贝科技有限公司 | Lactobacillus absorbable jelly and preparation method thereof |
| CN113598354A (en) * | 2021-08-11 | 2021-11-05 | 广元九道梁食品有限公司 | Amorphophallus rivieri vegetarian tripe and preparation method thereof |
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Application publication date: 20161207 |