CN107319084A - A kind of modified olive dietary fiber soft sweets and preparation method thereof - Google Patents
A kind of modified olive dietary fiber soft sweets and preparation method thereof Download PDFInfo
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- CN107319084A CN107319084A CN201710637303.8A CN201710637303A CN107319084A CN 107319084 A CN107319084 A CN 107319084A CN 201710637303 A CN201710637303 A CN 201710637303A CN 107319084 A CN107319084 A CN 107319084A
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- dietary fiber
- olive
- soft sweets
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- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 108
- 240000007817 Olea europaea Species 0.000 title claims abstract description 84
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 34
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 34
- 238000001125 extrusion Methods 0.000 claims abstract description 32
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 108010059892 Cellulase Proteins 0.000 claims abstract description 15
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229940106157 cellulase Drugs 0.000 claims abstract description 15
- 238000012986 modification Methods 0.000 claims abstract description 15
- 230000004048 modification Effects 0.000 claims abstract description 15
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 15
- 239000011975 tartaric acid Substances 0.000 claims abstract description 15
- 239000001103 potassium chloride Substances 0.000 claims abstract description 14
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 14
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 6
- 238000005266 casting Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 235000014633 carbohydrates Nutrition 0.000 claims description 31
- 239000007787 solid Substances 0.000 claims description 7
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 229940088598 enzyme Drugs 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 102000004139 alpha-Amylases Human genes 0.000 claims description 3
- 108090000637 alpha-Amylases Proteins 0.000 claims description 3
- 229940024171 alpha-amylase Drugs 0.000 claims description 3
- 239000001913 cellulose Substances 0.000 claims description 3
- 229920002678 cellulose Polymers 0.000 claims description 3
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 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 abstract description 7
- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 7
- 229920002581 Glucomannan Polymers 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 7
- 210000004369 blood Anatomy 0.000 abstract description 7
- 229940046240 glucomannan Drugs 0.000 abstract description 7
- 239000000252 konjac Substances 0.000 abstract description 7
- 235000010485 konjac Nutrition 0.000 abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract description 3
- 239000008103 glucose Substances 0.000 abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 239000000835 fiber Substances 0.000 description 7
- 235000012054 meals Nutrition 0.000 description 4
- 230000023852 carbohydrate metabolic process Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000037356 lipid metabolism Effects 0.000 description 3
- 238000004137 mechanical activation Methods 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 229920001542 oligosaccharide Polymers 0.000 description 3
- 150000002482 oligosaccharides Chemical class 0.000 description 3
- 230000000291 postprandial effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 206010002153 Anal fissure Diseases 0.000 description 1
- 208000016583 Anus disease Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 208000034598 Caecitis Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010013554 Diverticulum Diseases 0.000 description 1
- 208000009531 Fissure in Ano Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000004387 Typhlitis Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000012869 ethanol precipitation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000012666 negative regulation of transcription by glucose Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of modified olive dietary fiber soft sweets and preparation method thereof, preparation method includes：Olive dietary fiber is mixed with water, mixed mixture is subjected to extrusion, cellulase is added into the mixture after extrusion and is digested, obtains being modified olive dietary fiber；The oligomeric maltose of 50 80 parts by weight, the carragheen of 0.5 1 parts by weight, the konjac glucomannan of 12 parts by weight or pectin are mixed with water, heated after mixing, the modification olive dietary fiber of 5 10 parts by weight is then added, obtains carbohydrate gum；Carbohydrate gum is cooled down, the tartaric acid of 0.5 1.5 parts by weight and the potassium chloride of 0.1 0.2 parts by weight are added into the carbohydrate gum after cooling, moulding by casting is then carried out, obtains being modified olive dietary fiber soft sweets.The content of soluble dietary fiber in modified olive dietary fiber soft sweets is higher, the effect with preferable reduction blood glucose, while the preparation method of modified olive dietary fiber soft sweets is simple, it is easy to produce in batches.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of modified olive dietary fiber soft sweets and its preparation side
Method.
Background technology
In recent years, research finds that constipation, diverticulosis, colorectal cancer, anal fissure, typhlitis, obesity, coronary heart disease, 12 refer to
The generation of the diseases such as enterelcosis, breast cancer and calculus is relevant with the reduction increasingly of dietary fiber intake.It is according to dietary fiber
It is no to be dissolved in water, dietary fiber can be divided into insoluble dietary fiber (IDF) and the major class of soluble dietary fiber (SDF) two.
Insoluble dietary fiber may act on enteron aisle, promote enteron aisle to produce mechanical creeping, accelerates food by intestines and stomach, reduces and inhale
Receive；Soluble dietary fiber can promote metabolism, influence carbohydrate and lipid metabolism, play a part of reducing postprandial blood sugar.
The diet fiber product sold on the market is most of based on oat and soybean slag at present, most of with solid beverage or biscuit
Form is present, and eats inconvenience, and dietary fiber can be denatured after high-temperature baking, influence its effect.
The total content of dietary fiber is up to 60-70% in olive, wherein, insoluble dietary fiber accounts for 45-50%, solvable
Property dietary fiber account for 10-15%, soluble dietary fiber proportion is smaller, its reduce blood glucose effect it is weaker.
The content of the invention
The technical problems to be solved by the invention are：A kind of modified olive dietary fiber soft sweets and preparation method thereof are provided,
The content of modified soluble dietary fiber is higher.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention is：
A kind of preparation method of modified olive dietary fiber soft sweets, olive dietary fiber is mixed with water, will be mixed
Mixture carries out extrusion, and cellulase is added into the mixture after extrusion and is digested, obtains being modified olive meals
Eat fiber；By the oligomeric maltose of 50-80 parts by weight, the carragheen of 0.5-1 parts by weight, 1-2 parts by weight konjac glucomannan or pectin
Mix, heated after mixing with water, then add the modification olive dietary fiber of 5-10 parts by weight, obtain carbohydrate gum；To carbohydrate gum
Cooled down, the tartaric acid of 0.5-1.5 parts by weight and the potassium chloride of 0.1-0.2 parts by weight are added into the carbohydrate gum after cooling, then
Moulding by casting is carried out, obtains being modified olive dietary fiber soft sweets.
A kind of modified olive dietary fiber soft sweets, are prepared according to the preparation method of described modification olive dietary fiber soft sweets
Form.
The beneficial effects of the present invention are：Extrusion is carried out to olive dietary fiber, it is right under high temperature high shear effect
Insoluble dietary fiber carries out mechanical activation, then is digested by cellulase, and it is polysaccharide, oligosaccharides that can make cellulose degradation
And monose, promote insoluble dietary fiber to be converted to soluble dietary fiber, it is solvable in obtained modification olive dietary fiber
Property dietary fiber content it is more, and soluble dietary fiber can promote metabolism, and influence carbohydrate and lipid metabolism is played
Reduce postprandial blood sugar effect, so the present invention modification olive dietary fiber soft sweets in soluble dietary fiber content compared with
Height, the effect with preferable reduction blood glucose, while the preparation method of modified olive dietary fiber soft sweets is simple, it is easy to which batch is raw
Production.
Embodiment
To describe technology contents, the objects and the effects of the present invention in detail, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is：First olive dietary fiber is mixed with water, mixed mixture is carried out
Extrusion, then adds cellulase into the mixture after extrusion and is digested.
A kind of preparation method of modified olive dietary fiber soft sweets, olive dietary fiber is mixed with water, will be mixed
Mixture carries out extrusion, and cellulase is added into the mixture after extrusion and is digested, obtains being modified olive meals
Eat fiber；By the oligomeric maltose of 50-80 parts by weight, the carragheen of 0.5-1 parts by weight, 1-2 parts by weight konjac glucomannan or pectin
Mix, heated after mixing with water, then add the modification olive dietary fiber of 5-10 parts by weight, obtain carbohydrate gum；To carbohydrate gum
Cooled down, the tartaric acid of 0.5-1.5 parts by weight and the potassium chloride of 0.1-0.2 parts by weight are added into the carbohydrate gum after cooling, then
Moulding by casting is carried out, obtains being modified olive dietary fiber soft sweets.
Principle：Extrusion is carried out to olive dietary fiber, to insoluble dietary fiber under high temperature high shear effect
Mechanical activation is carried out, then is digested by cellulase, it is polysaccharide, oligosaccharides and monose that can make cellulose degradation, and promoting can not
Soluble dietary fiber is converted to soluble dietary fiber, in obtained modification olive dietary fiber, and soluble dietary fiber contains
Amount is more, and soluble dietary fiber can promote metabolism, influence carbohydrate and lipid metabolism, plays reduction postprandial blood sugar
Effect.
It was found from foregoing description, the beneficial effects of the present invention are：Soluble meals in modified olive dietary fiber soft sweets
The content for eating fiber is higher, the effect with preferable reduction blood glucose, while the preparation method of modified olive dietary fiber soft sweets
Simply, it is easy to produce in batches.
Further, the mass percent of the water in the mixture is 40-50%.
Seen from the above description, appropriate water is added in the mixture, it is convenient that extrusion is carried out to dietary fiber.
Further, extrusion is carried out by extruder, the charging rate of the extrusion is 20-30r/
Min, screw speed is 150-250r/min, and extrusion temperature is 110-130 DEG C.
Seen from the above description, mechanical activation is carried out to dietary fiber by way of extrusion, it is easy to operate, it is easy to
Realize.
Further, after the mixture after extrusion is first mixed with water, add cellulase and digested.
Seen from the above description, mixture is mixed with water, can with the contact area of the plain enzyme of increased fiber and dietary fiber,
Improve the efficiency of enzymolysis.
Further, the consumption of the cellulase is 25-35u/g.
Further, the pH value of the enzymolysis is 4.5-5.5, and temperature is 40-60 DEG C, and the time is 4-6h.
Seen from the above description, enzymolysis efficiency can be improved with the activity of the plain enzyme of increased fiber under suitable condition.
Further, olive is obtained emblica powder, then mixes the emblica powder and water successively after drying and crushing
Close, obtain mixed liquor, alpha-amylase is sequentially added into the mixed liquor and protease is digested, by the mixed liquor after enzymolysis
It is dried, obtains the powdered olive dietary fiber.
Further, when the content of the soluble solid in the carbohydrate gum reaches 65-70Brix, carbohydrate gum is carried out cold
But.
Further, the carbohydrate gum is cooled to after 80-85 DEG C, adds tartaric acid and potassium chloride.
Seen from the above description, the quick dissolving of tartaric acid and potassium chloride is conducive in a certain temperature conditions.
A kind of modified olive dietary fiber soft sweets, are prepared according to the preparation method of described modification olive dietary fiber soft sweets
Form.
Embodiment one
Embodiments of the invention one are：
Soluble dietary fiber contains in a kind of preparation method of modified olive dietary fiber soft sweets, the soft sweets prepared
Amount is higher.
The preparation process of olive dietary fiber：After olive is squeezed the juice through stoning, pomace is positioned in 60 DEG C of baking ovens and dried, then
Crush, sieve, obtain the primary powder of olive.It is 1 that the primary powder of olive and water are made into solid-liquid ratio:10 mixed liquor, adjusts mixed liquor
PH to 6.0, then add alpha-amylase 80u/g, react 50min at 70 DEG C.After near 60 DEG C of temperature, protease is added
500u/g, adjusts the pH to 7.0, insulation reaction 120min of mixed liquor.After enzymolysis terminates, the enzyme that goes out is heated, ethanol precipitation is then used
Suction filtration is carried out after enzymolysis liquid, 2h, filter residue is collected, filter residue is positioned in 60 DEG C of drying boxes and dried, then crushes and crosses 80 mesh sieves,
Produce powdered olive dietary fiber.In the present embodiment, the olive dietary fiber can also be bought by Alibaba.
The preparation process of modified olive dietary fiber：Olive dietary fiber is mixed with water, mixed mixture is existed
Carry out extrusion in extruder, during the mass percent of mixture reclaimed water is 40-50%, the present embodiment, extrusion
Charging rate be 20-30r/min, screw speed is 150-250r/min, and extrusion temperature is 110-130 DEG C.By extrusion
After mixture afterwards is first mixed with water, add cellulase and digested, then carry out enzyme enzymolysis reaction of going out, changed
Property olive dietary fiber, the consumption of the cellulase is 25-35u/g, and the pH value of enzymolysis is 4.5-5.5, and temperature is 40-60
DEG C, the time is 4-6h.Experiment shows, by above extrusion and it is enzymolysis modified after, the soluble meals in olive dietary fiber
Food fiber average content brings up to 17% by 8%.
The preparation process of modified olive dietary fiber soft sweets：Appropriate water is added in sugar dissolving kettle, 60 DEG C are heated to, then
Weigh 50-80 parts of oligomeric maltose, 0.5-1 parts of carragheen and 1-2 parts of konjac glucomannan (or 1-2 parts of pectin) respectively by weight, stir
Mix after being well mixed, in input water, stirring is then heated to 105 DEG C, raw material to be added is added while stirring after being completely dissolved
The modification olive dietary fiber of 5-10 parts by weight, obtains carbohydrate gum；When the content of the soluble solid in the carbohydrate gum reaches 65-
During 70Brix, carbohydrate gum is cooled down, the carbohydrate gum is cooled to after 80-85 DEG C, 0.5-1.5 is added into the carbohydrate gum after cooling
The tartaric acid of parts by weight and the potassium chloride of 0.1-0.2 parts by weight, then carry out moulding by casting, the weight percent of drying after forming to water
Than for 16% or so, that is, obtaining being modified olive dietary fiber soft sweets.In the present embodiment, because soluble dietary fibre content increases
Height, can improve the hypoglycemic effect of modified olive dietary fiber soft sweets.
In the present embodiment, in obtained modification olive dietary fiber soft sweets, the component of following parts by weight is included：Oligosaccharide malt
1-2 parts of sugared 50-80 parts, 0.5-1 parts of carragheen, 1-2 parts of konjac glucomannan or pectin, modified 5-10 parts of olive dietary fiber, tartaric acid
0.5-1.5 parts and 0.1-0.2 parts of potassium chloride.
Embodiment two
Embodiments of the invention two and the difference of embodiment one are：
The preparation process of modified olive dietary fiber：The mass percent of water in the mixture be 40%, it is described enter
The charging rate of row extrusion is 25r/min, and screw speed is 150r/min, and extrusion temperature is 110 DEG C.The use of cellulase
Measure as 25u/g.The pH value of enzymolysis is 4.5, and temperature is 50 DEG C, and the time is 6h.
The preparation process of modified olive dietary fiber soft sweets：When the content of the soluble solid in the carbohydrate gum reaches
During 65Brix, carbohydrate gum is cooled down.The carbohydrate gum is cooled to after 80 DEG C, tartaric acid and potassium chloride is added, the tartaric acid is
Citric acid.
In obtained modification olive dietary fiber soft sweets, the component of following parts by weight is included：50 parts of oligomeric maltose, OK a karaoke club
0.15 part of 0.5 part of glue, 1.5 parts of konjac glucomannan, modified 8 parts of olive dietary fiber, 1 part of citric acid and potassium chloride.
Embodiment three
The difference of embodiments of the invention three and above-described embodiment is：
The preparation process of modified olive dietary fiber：The mass percent of water in the mixture be 45%, it is described enter
The charging rate of row extrusion is 20r/min, and screw speed is 200r/min, and extrusion temperature is 120 DEG C.The use of cellulase
Measure as 30u/g.The pH value of enzymolysis is 5, and temperature is 40 DEG C, and the time is 5h.
The preparation process of modified olive dietary fiber soft sweets：When the content of the soluble solid in the carbohydrate gum reaches
During 68Brix, carbohydrate gum is cooled down.The carbohydrate gum is cooled to after 83 DEG C, tartaric acid and potassium chloride is added, the tartaric acid is
Malic acid.
In obtained modification olive dietary fiber soft sweets, the component of following parts by weight is included：65 parts of oligomeric maltose, OK a karaoke club
0.1 part of 0.8 part of glue, 1 part of pectin, modified 5 parts of olive dietary fiber, 0.5 part of malic acid and potassium chloride.
Example IV
The difference of embodiments of the invention three and above-described embodiment is：
The preparation process of modified olive dietary fiber：The mass percent of water in the mixture be 50%, it is described enter
The charging rate of row extrusion is 30r/min, and screw speed is 250r/min, and extrusion temperature is 130 DEG C.The use of cellulase
Measure as 35u/g.The pH value of enzymolysis is 5.5, and temperature is 60 DEG C, and the time is 4h.
The preparation process of modified olive dietary fiber soft sweets：When the content of the soluble solid in the carbohydrate gum reaches
During 70Brix, carbohydrate gum is cooled down.The carbohydrate gum is cooled to after 85 DEG C, tartaric acid and potassium chloride is added, the tartaric acid is
Citric acid.
In obtained modification olive dietary fiber soft sweets, the component of following parts by weight is included：80 parts of oligomeric maltose, OK a karaoke club
0.2 part of 1 part of glue, 2 parts of konjac glucomannan, modified 10 parts of olive dietary fiber, 1.5 parts of citric acid and potassium chloride.
In summary, a kind of modified olive dietary fiber soft sweets that the present invention is provided and preparation method thereof, can improve can
The content of soluble dietary fiber, method of modifying is simple, and obtained modified dietary fiber soft sweets have good hypoglycemic effect.
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair
The equivalents that bright description is made, or the technical field of correlation is directly or indirectly used in, similarly it is included in this hair
In bright scope of patent protection.
Claims (10)
1. a kind of preparation method of modified olive dietary fiber soft sweets, it is characterised in that mix olive dietary fiber with water, will
Mixed mixture carries out extrusion, and cellulase is added into the mixture after extrusion and is digested, is changed
Property olive dietary fiber；By the oligomeric maltose of 50-80 parts by weight, the carragheen of 0.5-1 parts by weight, 1-2 parts by weight konjaku
Glue or pectin are mixed with water, are heated after mixing, are then added the modification olive dietary fiber of 5-10 parts by weight, are obtained sugar
Glue；Carbohydrate gum is cooled down, the tartaric acid of 0.5-1.5 parts by weight and the chlorine of 0.1-0.2 parts by weight are added into the carbohydrate gum after cooling
Change potassium, then carry out moulding by casting, obtain being modified olive dietary fiber soft sweets.
2. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that the mixture
In water mass percent be 40-50%.
3. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that swollen by extruding
Change machine carries out extrusion, and the charging rate of the extrusion is 20-30r/min, and screw speed is 150-250r/min, is squeezed
Go out temperature for 110-130 DEG C.
4. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that by extrusion
After mixture afterwards is first mixed with water, add cellulase and digested.
5. the preparation method of modified olive dietary fiber soft sweets according to claim 4, it is characterised in that the cellulose
The consumption of enzyme is 25-35u/g.
6. the preparation method of modified olive dietary fiber soft sweets according to claim 5, it is characterised in that the enzymolysis
PH value is 4.5-5.5, and temperature is 40-60 DEG C, and the time is 4-6h.
7. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that by olive successively
After drying and crushing, emblica powder is obtained, then the emblica powder is mixed with water, mixed liquor is obtained, into the mixed liquor
Sequentially add alpha-amylase and protease is digested, the mixed liquor after enzymolysis is dried, obtain the powdered olive
Olive dietary fiber.
8. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that when the carbohydrate gum
In the content of soluble solid when reaching 65-70Brix, carbohydrate gum is cooled down.
9. the preparation method of modified olive dietary fiber soft sweets according to claim 1, it is characterised in that by the carbohydrate gum
It is cooled to after 80-85 DEG C, adds tartaric acid and potassium chloride.
10. a kind of modified olive dietary fiber soft sweets, it is characterised in that the modification according to claim 1-9 any one
The preparation method of olive dietary fiber soft sweets is prepared from.
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| CN110679712A (en) * | 2019-11-04 | 2020-01-14 | 东莞亿智食品有限公司 | Fruity high-calcium soft sweet and preparation method thereof |
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