CN107319084B - Modified olive dietary fiber soft sweet and preparation method thereof - Google Patents
Modified olive dietary fiber soft sweet and preparation method thereof Download PDFInfo
- Publication number
- CN107319084B CN107319084B CN201710637303.8A CN201710637303A CN107319084B CN 107319084 B CN107319084 B CN 107319084B CN 201710637303 A CN201710637303 A CN 201710637303A CN 107319084 B CN107319084 B CN 107319084B
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- olive
- modified
- weight
- parts
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 113
- 240000007817 Olea europaea Species 0.000 title claims abstract description 78
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 23
- 240000004181 Eucalyptus cladocalyx Species 0.000 claims abstract description 22
- 238000001125 extrusion Methods 0.000 claims abstract description 22
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 108010059892 Cellulase Proteins 0.000 claims abstract description 18
- 229940106157 cellulase Drugs 0.000 claims abstract description 18
- 239000001103 potassium chloride Substances 0.000 claims abstract description 15
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 15
- FYGDTMLNYKFZSV-DZOUCCHMSA-N alpha-D-Glcp-(1->4)-alpha-D-Glcp-(1->4)-D-Glcp 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](OC(O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-DZOUCCHMSA-N 0.000 claims abstract description 9
- 239000000679 carrageenan Substances 0.000 claims abstract description 9
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 9
- 229920001525 carrageenan Polymers 0.000 claims abstract description 9
- 229940113118 carrageenan Drugs 0.000 claims abstract description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 9
- 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 abstract description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 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
- 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 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000011975 tartaric acid Substances 0.000 claims abstract description 6
- 235000002906 tartaric acid Nutrition 0.000 claims abstract description 6
- 238000005266 casting Methods 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 7
- 239000011259 mixed solution Substances 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 4
- 102000004139 alpha-Amylases Human genes 0.000 claims description 4
- 108090000637 alpha-Amylases Proteins 0.000 claims description 4
- 229940024171 alpha-amylase Drugs 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims 3
- 239000008274 jelly Substances 0.000 claims 3
- 239000008280 blood Substances 0.000 abstract description 8
- 210000004369 blood Anatomy 0.000 abstract description 8
- 230000001603 reducing effect Effects 0.000 abstract description 7
- 230000001007 puffing effect Effects 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 12
- 230000000694 effects Effects 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- NGNBDVOYPDDBFK-UHFFFAOYSA-N 2-[2,4-di(pentan-2-yl)phenoxy]acetyl chloride Chemical class CCCC(C)C1=CC=C(OCC(Cl)=O)C(C(C)CCC)=C1 NGNBDVOYPDDBFK-UHFFFAOYSA-N 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 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
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-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
- 230000023852 carbohydrate metabolic process Effects 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000037356 lipid metabolism Effects 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 150000002772 monosaccharides Chemical class 0.000 description 2
- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 206010002153 Anal fissure Diseases 0.000 description 1
- 208000016583 Anus disease Diseases 0.000 description 1
- 206010003011 Appendicitis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm 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
- 208000008589 Obesity Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 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
- 238000004090 dissolution Methods 0.000 description 1
- 208000000718 duodenal ulcer Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004137 mechanical activation Methods 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000967 suction filtration Methods 0.000 description 1
- 238000005303 weighing 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a modified olive dietary fiber soft sweet and a preparation method thereof, wherein the preparation method comprises the following steps: mixing the olive dietary fiber with water, carrying out extrusion puffing on the mixed mixture, and adding cellulase into the extruded and puffed mixture for enzymolysis to obtain modified olive dietary fiber; mixing 50-80 parts by weight of malto-oligosaccharide, 0.5-1 part by weight of carrageenan, 1-2 parts by weight of konjac glucomannan or pectin and water, heating after mixing, and then adding 5-10 parts by weight of modified olive dietary fiber to obtain sugar gum; and (3) cooling the sugar gum, adding 0.5-1.5 parts by weight of tartaric acid and 0.1-0.2 part by weight of potassium chloride into the cooled sugar gum, and then performing casting molding to obtain the modified olive dietary fiber soft sweets. The content of soluble dietary fiber in the modified olive dietary fiber soft sweets is high, the modified olive dietary fiber soft sweets have a good blood sugar reducing effect, and meanwhile, the preparation method of the modified olive dietary fiber soft sweets is simple and easy for batch production.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a modified olive dietary fiber soft sweet and a preparation method thereof.
Background
In recent years, studies have found that the occurrence of constipation, diverticulosis, colorectal cancer, anal fissure, appendicitis, obesity, coronary heart disease, duodenal ulcer, breast cancer, and calculus is associated with a gradual decrease in the intake of dietary fibers. Dietary fiber can be classified into two major groups, Insoluble Dietary Fiber (IDF) and Soluble Dietary Fiber (SDF), depending on whether the dietary fiber is soluble in water or not. The insoluble dietary fiber can act on intestinal tracts, promote the intestinal tracts to generate mechanical peristalsis, accelerate food to pass through the gastrointestinal tracts and reduce absorption; the soluble dietary fiber can promote metabolism, influence carbohydrate and lipid metabolism, and reduce postprandial blood sugar. Most of dietary fiber products sold on the market at present mainly comprise oat and soybean dregs, most of the dietary fiber products exist in the form of solid beverages or biscuits, the eating is inconvenient, and the dietary fiber is denatured after being baked at high temperature, so that the efficacy of the dietary fiber is influenced.
The total content of dietary fiber in olive is up to 60-70%, wherein insoluble dietary fiber accounts for 45-50%, soluble dietary fiber accounts for 10-15%, and soluble dietary fiber accounts for a smaller proportion, so that the effect of reducing blood sugar is weaker.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides the modified olive dietary fiber soft sweets and the preparation method thereof, and the content of the modified soluble dietary fiber is higher.
In order to solve the technical problems, the invention adopts the technical scheme that:
a method for preparing modified fructus Canarii albi dietary fiber soft candy comprises mixing fructus Canarii albi dietary fiber with water, extruding the mixture, adding cellulase into the extruded mixture, and performing enzymolysis to obtain modified fructus Canarii albi dietary fiber; mixing 50-80 parts by weight of malto-oligosaccharide, 0.5-1 part by weight of carrageenan, 1-2 parts by weight of konjac glucomannan or pectin and water, heating after mixing, and then adding 5-10 parts by weight of modified olive dietary fiber to obtain sugar gum; and (3) cooling the sugar gum, adding 0.5-1.5 parts by weight of tartaric acid and 0.1-0.2 part by weight of potassium chloride into the cooled sugar gum, and then performing casting molding to obtain the modified olive dietary fiber soft sweets.
A modified olive dietary fiber soft sweet is prepared according to the preparation method of the modified olive dietary fiber soft sweet.
The invention has the beneficial effects that: the olive dietary fiber soft sweets are extruded and puffed, insoluble dietary fibers are mechanically activated under the action of high temperature and high shear, and enzymolysis is carried out through cellulase, so that cellulose can be degraded into polysaccharide, oligosaccharide and monosaccharide, the insoluble dietary fibers are promoted to be converted into the soluble dietary fibers, the content of the soluble dietary fibers in the obtained modified olive dietary fibers is high, the soluble dietary fibers can promote metabolism, carbohydrate and lipid metabolism is influenced, and the effect of reducing postprandial blood sugar is achieved.
Detailed Description
In order to explain the technical content, the objects and the effects of the present invention in detail, the following description will be given with reference to the embodiments.
The most key concept of the invention is as follows: firstly, mixing the olive dietary fiber with water, extruding and puffing the mixed mixture, and then adding cellulase into the extruded and puffed mixture for enzymolysis.
A method for preparing modified fructus Canarii albi dietary fiber soft candy comprises mixing fructus Canarii albi dietary fiber with water, extruding the mixture, adding cellulase into the extruded mixture, and performing enzymolysis to obtain modified fructus Canarii albi dietary fiber; mixing 50-80 parts by weight of malto-oligosaccharide, 0.5-1 part by weight of carrageenan, 1-2 parts by weight of konjac glucomannan or pectin and water, heating after mixing, and then adding 5-10 parts by weight of modified olive dietary fiber to obtain sugar gum; and (3) cooling the sugar gum, adding 0.5-1.5 parts by weight of tartaric acid and 0.1-0.2 part by weight of potassium chloride into the cooled sugar gum, and then performing casting molding to obtain the modified olive dietary fiber soft sweets.
The principle is as follows: the olive dietary fiber is extruded and puffed, insoluble dietary fiber is mechanically activated under the action of high temperature and high shear, and then enzymolysis is carried out through cellulase, so that cellulose can be degraded into polysaccharide, oligosaccharide and monosaccharide, the insoluble dietary fiber is promoted to be converted into the soluble dietary fiber, and the content of the soluble dietary fiber in the obtained modified olive dietary fiber is high, and the soluble dietary fiber can promote metabolism, influence the metabolism of carbohydrate and lipid, and play a role in reducing postprandial blood sugar.
From the above description, the beneficial effects of the present invention are: the content of soluble dietary fiber in the modified olive dietary fiber soft sweets is high, the modified olive dietary fiber soft sweets have a good blood sugar reducing effect, and meanwhile, the preparation method of the modified olive dietary fiber soft sweets is simple and easy for batch production.
Further, the mass percentage of water in the mixture is 40-50%.
As can be seen from the above description, the addition of a suitable amount of water to the mixture facilitates the extrusion of the dietary fiber.
Further, carrying out extrusion and expansion through an extrusion and expansion machine, wherein the feeding speed of the extrusion and expansion is 20-30r/min, the rotating speed of a screw is 150-.
As can be seen from the above description, the mechanical activation of dietary fiber by means of extrusion puffing is convenient to operate and easy to implement.
Further, the mixture after extrusion and expansion is mixed with water, and then cellulase is added for enzymolysis.
As can be seen from the above description, mixing the mixture with water can increase the contact area of cellulase and dietary fiber, and improve the efficiency of enzymolysis.
Furthermore, the dosage of the cellulase is 25-35 u/g.
Further, the pH value of the enzymolysis is 4.5-5.5, the temperature is 40-60 ℃, and the time is 4-6 h.
As can be seen from the above description, the activity of cellulase can be increased under appropriate conditions, and the enzymolysis efficiency can be improved.
Further, drying and crushing the olive in sequence to obtain olive powder, mixing the olive powder with water to obtain a mixed solution, sequentially adding alpha-amylase and protease into the mixed solution for enzymolysis, and drying the mixed solution after enzymolysis to obtain the powdery olive dietary fiber.
Further, when the soluble solid content in the sugar gum reaches 65-70Brix, the sugar gum is cooled.
Further, the sugar gum is cooled to 80-85 ℃, and then the fruit acid and the potassium chloride are added.
As can be seen from the above description, under certain temperature conditions, rapid dissolution of the fruit acid and the potassium chloride is facilitated.
A modified olive dietary fiber soft sweet is prepared according to the preparation method of the modified olive dietary fiber soft sweet.
Example one
The first embodiment of the invention is as follows:
a method for preparing modified fructus Canarii albi dietary fiber soft candy contains high content of soluble dietary fiber.
The preparation process of the olive dietary fiber comprises the following steps: removing core of fructus Canarii albi, squeezing to obtain juice, oven drying the fruit residue in an oven at 60 deg.C, pulverizing, and sieving to obtain fructus Canarii albi primary powder. Mixing the primary powder of fructus Canarii albi with water at a ratio of 1:10, adjusting pH of the mixture to 6.0, adding alpha-amylase 80u/g, and reacting at 70 deg.C for 50 min. After the temperature is reduced to 60 ℃, 500u/g of protease is added, the pH of the mixed solution is adjusted to 7.0, and the reaction is carried out for 120min under the condition of heat preservation. And after the enzymolysis is finished, heating to inactivate enzyme, precipitating the enzymolysis liquid by using ethanol, performing suction filtration after 2 hours, collecting filter residues, drying the filter residues in a drying oven at 60 ℃, and then crushing and sieving by using a 80-mesh sieve to obtain the powdery olive dietary fiber. In this example, the olive dietary fiber may also be purchased from Alibab.
The preparation process of the modified olive dietary fiber comprises the following steps: mixing the olive dietary fiber with water, and carrying out extrusion and expansion on the mixed mixture in an extrusion and expansion machine, wherein the mass percent of the water in the mixture is 40-50%, in the embodiment, the feeding speed of the extrusion and expansion is 20-30r/min, the screw rotating speed is 150-250r/min, and the extrusion temperature is 110-130 ℃. Mixing the mixture after extrusion and expansion with water, adding cellulase for enzymolysis, and then inactivating enzyme to terminate the enzymolysis reaction to obtain the modified olive dietary fiber, wherein the dosage of the cellulase is 25-35u/g, the pH value of the enzymolysis is 4.5-5.5, the temperature is 40-60 ℃, and the time is 4-6 h. Experiments show that the average content of the soluble dietary fiber in the olive dietary fiber is improved from 8% to 17% after the olive dietary fiber is extruded, puffed and modified by enzymolysis.
The preparation process of the modified olive dietary fiber soft sweet comprises the following steps: adding a proper amount of water into a sugar melting pot, heating to 60 ℃, then respectively weighing 50-80 parts of malto-oligosaccharide, 0.5-1 part of carrageenan and 1-2 parts of konjac glucomannan (or 1-2 parts of pectin) according to parts by weight, stirring and mixing uniformly, then adding into water, stirring, heating to 105 ℃, adding 5-10 parts by weight of modified olive dietary fiber while stirring after the added raw materials are completely dissolved, and obtaining the sugar gum; when the content of soluble solid in the sugar gum reaches 65-70Brix, cooling the sugar gum to 80-85 ℃, adding 0.5-1.5 parts by weight of tartaric acid and 0.1-0.2 part by weight of potassium chloride into the cooled sugar gum, then casting and molding, and drying until the weight percentage of water is about 16% after molding, thus obtaining the modified olive dietary fiber soft candy. In the embodiment, the content of the soluble dietary fiber is increased, so that the blood sugar reducing effect of the modified olive dietary fiber soft sweets can be improved.
In this example, the obtained modified olive dietary fiber soft sweets comprise the following components in parts by weight: 50-80 parts of malto-oligosaccharide, 0.5-1 part of carrageenan, 1-2 parts of konjac glucomannan or 1-2 parts of pectin, 5-10 parts of modified olive dietary fiber, 0.5-1.5 parts of tartaric acid and 0.1-0.2 part of potassium chloride.
Example two
The second embodiment of the present invention is different from the first embodiment in that:
the preparation process of the modified olive dietary fiber comprises the following steps: the mass percent of water in the mixture is 40%, the feeding speed for extrusion and expansion is 25r/min, the screw rotating speed is 150r/min, and the extrusion temperature is 110 ℃. The dosage of the cellulase is 25 u/g. The pH value of enzymolysis is 4.5, the temperature is 50 ℃, and the time is 6 h.
The preparation process of the modified olive dietary fiber soft sweet comprises the following steps: when the soluble solids content of the gum reached 65Brix, the gum was cooled. And cooling the sugar gum to 80 ℃, and then adding fruit acid and potassium chloride, wherein the fruit acid is citric acid.
The obtained modified olive dietary fiber soft sweet comprises the following components in parts by weight: 50 parts of malto-oligosaccharide, 0.5 part of carrageenan, 1.5 parts of konjac glucomannan, 8 parts of modified olive dietary fiber, 1 part of citric acid and 0.15 part of potassium chloride.
EXAMPLE III
The third embodiment of the present invention is different from the above embodiments in that:
the preparation process of the modified olive dietary fiber comprises the following steps: the mass percent of water in the mixture is 45%, the feeding speed for extrusion and expansion is 20r/min, the rotating speed of a screw is 200r/min, and the extrusion temperature is 120 ℃. The dosage of the cellulase is 30 u/g. The pH value of enzymolysis is 5, the temperature is 40 ℃, and the time is 5 h.
The preparation process of the modified olive dietary fiber soft sweet comprises the following steps: when the soluble solids content of the gum reached 68Brix, the gum was cooled. And cooling the sugar gum to 83 ℃, and then adding fruit acid and potassium chloride, wherein the fruit acid is malic acid.
The obtained modified olive dietary fiber soft sweet comprises the following components in parts by weight: 65 parts of malto-oligosaccharide, 0.8 part of carrageenan, 1 part of pectin, 5 parts of modified olive dietary fiber, 0.5 part of malic acid and 0.1 part of potassium chloride.
Example four
The third embodiment of the present invention is different from the above embodiments in that:
the preparation process of the modified olive dietary fiber comprises the following steps: the mass percent of water in the mixture is 50%, the feeding speed for extrusion and expansion is 30r/min, the rotating speed of a screw is 250r/min, and the extrusion temperature is 130 ℃. The dosage of the cellulase is 35 u/g. The pH value of enzymolysis is 5.5, the temperature is 60 ℃, and the time is 4 h.
The preparation process of the modified olive dietary fiber soft sweet comprises the following steps: when the soluble solids content of the gum reached 70Brix, the gum was cooled. And cooling the sugar gum to 85 ℃, and then adding fruit acid and potassium chloride, wherein the fruit acid is citric acid.
The obtained modified olive dietary fiber soft sweet comprises the following components in parts by weight: 80 parts of malto-oligosaccharide, 1 part of carrageenan, 2 parts of konjac glucomannan, 10 parts of modified olive dietary fiber, 1.5 parts of citric acid and 0.2 part of potassium chloride.
In conclusion, the modified olive dietary fiber soft sweets and the preparation method thereof provided by the invention can improve the content of soluble dietary fibers, the modification method is simple, and the prepared modified olive dietary fiber soft sweets have a good blood sugar reducing effect.
The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent modifications made by the present invention in the specification or directly or indirectly applied to the related technical field are included in the scope of the present invention.
Claims (8)
1. A preparation method of a modified olive dietary fiber soft sweet is characterized in that olive dietary fiber is mixed with water, the mixed mixture is extruded and puffed, cellulase is added into the extruded and puffed mixture for enzymolysis, and the modified olive dietary fiber is obtained; mixing 50-80 parts by weight of malto-oligosaccharide, 0.5-1 part by weight of carrageenan, 1-2 parts by weight of konjac glucomannan or pectin and water, heating after mixing, and then adding 5-10 parts by weight of modified olive dietary fiber to obtain sugar gum; cooling the sugar gum, adding 0.5-1.5 parts by weight of tartaric acid and 0.1-0.2 parts by weight of potassium chloride into the cooled sugar gum, and then performing casting molding to obtain the modified olive dietary fiber soft sweets;
drying and crushing olive in sequence to obtain olive powder, mixing the olive powder with water to obtain a mixed solution, sequentially adding alpha-amylase and protease into the mixed solution for enzymolysis, and drying the mixed solution after enzymolysis to obtain powdery olive dietary fiber;
the dosage of the alpha-amylase is 80u/g, the dosage of the protease is 500u/g, and the dosage of the cellulase is 25-35 u/g.
2. The method for preparing the modified olive dietary fiber soft candy as claimed in claim 1, wherein the mass percentage of water in the mixture is 40-50%.
3. The method for preparing the modified olive dietary fiber soft sweets as claimed in claim 1, wherein the extrusion and expansion are carried out by an extrusion and expansion machine, the feeding speed of the extrusion and expansion is 20-30r/min, the screw rotation speed is 150-.
4. The method for preparing the modified olive dietary fiber soft candy as claimed in claim 1, wherein the mixture after extrusion is mixed with water and then added with cellulase for enzymolysis.
5. The method for preparing the modified olive dietary fiber soft candy as claimed in claim 1, wherein the enzymolysis has a pH of 4.5-5.5, a temperature of 40-60 ℃, and a time of 4-6 h.
6. The method for preparing the modified olive dietary fiber soft candy according to claim 1, wherein the jelly is cooled when the content of soluble solids in the jelly reaches 65 to 70 Brix.
7. The method for preparing the modified olive dietary fiber soft candy as claimed in claim 1, wherein the fruit acid and the potassium chloride are added after the jelly is cooled to 80-85 ℃.
8. A modified olive dietary fiber soft candy, which is prepared by the preparation method of the modified olive dietary fiber soft candy according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710637303.8A CN107319084B (en) | 2017-07-31 | 2017-07-31 | Modified olive dietary fiber soft sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710637303.8A CN107319084B (en) | 2017-07-31 | 2017-07-31 | Modified olive dietary fiber soft sweet and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107319084A CN107319084A (en) | 2017-11-07 |
| CN107319084B true CN107319084B (en) | 2021-03-23 |
Family
ID=60226695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710637303.8A Active CN107319084B (en) | 2017-07-31 | 2017-07-31 | Modified olive dietary fiber soft sweet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319084B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606714B (en) * | 2009-07-20 | 2012-06-06 | 福州市食品工业研究所 | Formula of modified dietary fiber jelly and preparation method thereof |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
| CN104757244B (en) * | 2015-04-30 | 2017-10-20 | 余江帆 | A kind of processing method of the three-dimensional starry sky shape gel soft candy of Gynura procumbens (Lour.) Merr |
| CN105076648A (en) * | 2015-09-02 | 2015-11-25 | 付宏存 | Blueberry tablet candy with beautifying and antibacterial efficacy and preparation method thereof |
| CN105361187B (en) * | 2015-09-28 | 2018-07-06 | 华中农业大学 | A kind of modified grain dietary fiber and preparation method thereof |
| CN106036921A (en) * | 2016-05-25 | 2016-10-26 | 广东工业大学 | Preparation method of soluble olive dietary fibers |
| CN106472783B (en) * | 2016-09-21 | 2020-03-31 | 泰兴市东圣生物科技有限公司 | Heat-stable fruit jelly soft sweet containing microbial source dietary fibers and preparation method thereof |
-
2017
- 2017-07-31 CN CN201710637303.8A patent/CN107319084B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN107319084A (en) | 2017-11-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103719880B (en) | Preparation method of high-activity purple sweet potato dietary fiber | |
| CN102511713B (en) | Composite dietary fiber solution, preparation and protein beverage thereof | |
| CN102106495A (en) | Konjac jelly powder and method for making jellies by using same | |
| CN111264840B (en) | Preparation method of slowly digestible starch | |
| CN108523134A (en) | A kind of avenabeta glucosan Orally administered composition and its application | |
| JP2021515067A (en) | How to make resistant pea dextrin | |
| CN105341597A (en) | Beverage rich in cereal dietary fibers and preparation method | |
| CN108634293B (en) | Modified konjac glucomannan, colloidal composition, preparation method and application thereof | |
| JP2603470B2 (en) | Foods containing partial digests of indigestible polysaccharides | |
| CN101518335B (en) | Pectin containing insoluble dietary fiber, preparation method and application thereof | |
| CN107319084B (en) | Modified olive dietary fiber soft sweet and preparation method thereof | |
| KR101813446B1 (en) | Method of manufacturing noodles using Plum extract | |
| CN105795434A (en) | Probiotic factor-containing white granulated sugar substitution and preparation method thereof | |
| CN1803021A (en) | Preparation method of edible cellulose of sweet potato powder dross | |
| CN105146242A (en) | Beautifying black fungus jelly with aloe and lychee flavor and method for manufacturing beautifying black fungus jelly | |
| CN104381556A (en) | Konjac jelly and production technology thereof | |
| CN103598392B (en) | Folium mori pea-flour cakes and preparation method thereof | |
| CN111019017A (en) | Inulin production circulating concentration method | |
| CN104012880A (en) | Production method of L-arabinose functional mung bean cake | |
| CN103948130A (en) | Method for preparing novel red bean drink | |
| CN1806671B (en) | Konjaku flour dispersible tablet | |
| CN105146253A (en) | Black fungus jelly with compound fruit flavor and method for manufacturing black fungus jelly | |
| RU2335141C1 (en) | Fruit jelly and method of its production | |
| CN104171221A (en) | Production method of L-arabinose functional sesame seed candy product | |
| CN110638014A (en) | Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |