CN108713718B - Jelly and production method thereof - Google Patents
Jelly and production method thereof Download PDFInfo
- Publication number
- CN108713718B CN108713718B CN201810580462.3A CN201810580462A CN108713718B CN 108713718 B CN108713718 B CN 108713718B CN 201810580462 A CN201810580462 A CN 201810580462A CN 108713718 B CN108713718 B CN 108713718B
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- China
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- parts
- jelly
- pectin
- weight
- carrageenan
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 78
- 239000008274 jelly Substances 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 229920001277 pectin Polymers 0.000 claims abstract description 33
- 239000001814 pectin Substances 0.000 claims abstract description 33
- 235000010987 pectin Nutrition 0.000 claims abstract description 33
- 235000021255 galacto-oligosaccharides Nutrition 0.000 claims abstract description 31
- 150000003271 galactooligosaccharides Chemical class 0.000 claims abstract description 31
- 239000000679 carrageenan Substances 0.000 claims abstract description 29
- 229920001525 carrageenan Polymers 0.000 claims abstract description 29
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 29
- 229940113118 carrageenan Drugs 0.000 claims abstract description 29
- 229920001221 xylan Polymers 0.000 claims abstract description 29
- 150000004823 xylans Chemical class 0.000 claims abstract description 29
- 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 29
- 229920001353 Dextrin Polymers 0.000 claims abstract description 27
- 239000004375 Dextrin Substances 0.000 claims abstract description 27
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000019425 dextrin Nutrition 0.000 claims abstract description 27
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 25
- 239000000499 gel Substances 0.000 claims abstract description 24
- 235000012907 honey Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229920002752 Konjac Polymers 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims abstract description 16
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000000252 konjac Substances 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 3
- PYMYPHUHKUWMLA-UHFFFAOYSA-N 2,3,4,5-tetrahydroxypentanal Chemical compound OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 22
- 230000008961 swelling Effects 0.000 claims description 22
- 239000003292 glue Substances 0.000 claims description 19
- 230000001954 sterilising effect Effects 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 238000006467 substitution reaction Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- GRVDJDISBSALJP-UHFFFAOYSA-N methyloxidanyl Chemical group [O]C GRVDJDISBSALJP-UHFFFAOYSA-N 0.000 claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 16
- 229930006000 Sucrose Natural products 0.000 description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 13
- 229960004793 sucrose Drugs 0.000 description 13
- 244000247812 Amorphophallus rivieri Species 0.000 description 12
- 235000000346 sugar Nutrition 0.000 description 12
- 238000002360 preparation method Methods 0.000 description 11
- 239000005720 sucrose Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 238000003860 storage Methods 0.000 description 6
- 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 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 150000004804 polysaccharides Chemical class 0.000 description 4
- 229930091371 Fructose Natural products 0.000 description 3
- 239000005715 Fructose Substances 0.000 description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 3
- 229920002488 Hemicellulose Polymers 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 150000002772 monosaccharides Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 229920002230 Pectic acid Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 2
- 210000002421 cell wall Anatomy 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000020256 human milk Nutrition 0.000 description 2
- 230000036571 hydration Effects 0.000 description 2
- 238000006703 hydration reaction Methods 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007614 solvation Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-L sulfate group Chemical group S(=O)(=O)([O-])[O-] QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 2
- 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 description 1
- IBZYPBGPOGJMBF-UHFFFAOYSA-N 3,6 anhydrogalactose Natural products CCC=CCC1C(CC(=O)NC(C(C)CC)C(O)=O)CCC1=O IBZYPBGPOGJMBF-UHFFFAOYSA-N 0.000 description 1
- WZYRMLAWNVOIEX-BGPJRJDNSA-N 3,6-anhydro-D-galactose Chemical compound O=C[C@H](O)[C@H]1OC[C@@H](O)[C@@H]1O WZYRMLAWNVOIEX-BGPJRJDNSA-N 0.000 description 1
- DCQFFOLNJVGHLW-UHFFFAOYSA-N 4'-Me ether-Punctatin+ Natural products O1C(O)C(O)C2OCC1C2O DCQFFOLNJVGHLW-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 229920003043 Cellulose fiber Polymers 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- QWIZNVHXZXRPDR-UHFFFAOYSA-N D-melezitose Natural products O1C(CO)C(O)C(O)C(O)C1OC1C(O)C(CO)OC1(CO)OC1OC(CO)C(O)C(O)C1O QWIZNVHXZXRPDR-UHFFFAOYSA-N 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- OKPQBUWBBBNTOV-UHFFFAOYSA-N Kojibiose Natural products COC1OC(O)C(OC2OC(OC)C(O)C(O)C2O)C(O)C1O OKPQBUWBBBNTOV-UHFFFAOYSA-N 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 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 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000218641 Pinaceae Species 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 240000001987 Pyrus communis Species 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000001320 aldopentoses Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- WZYRMLAWNVOIEX-UHFFFAOYSA-N cinnamtannin B-2 Natural products O=CC(O)C1OCC(O)C1O WZYRMLAWNVOIEX-UHFFFAOYSA-N 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 125000002519 galactosyl group Chemical group C1([C@H](O)[C@@H](O)[C@@H](O)[C@H](O1)CO)* 0.000 description 1
- 150000002256 galaktoses Chemical class 0.000 description 1
- -1 glucose and fructose Chemical class 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- PZDOWFGHCNHPQD-OQPGPFOOSA-N kojibiose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](C=O)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O PZDOWFGHCNHPQD-OQPGPFOOSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- QWIZNVHXZXRPDR-WSCXOGSTSA-N melezitose Chemical compound O([C@@]1(O[C@@H]([C@H]([C@@H]1O[C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O)CO)CO)[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O QWIZNVHXZXRPDR-WSCXOGSTSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to jelly and a production method thereof. Specifically, the invention provides a jelly, which comprises: 2-5 parts of konjac flour, 0.3-3 parts of a gel material, 4-8 parts of honey, 1-5 parts of L-arabinose, 0.5-5 parts of xylan, 1-5 parts of galacto-oligosaccharide, 0.5-4 parts of resistant dextrin and 70-90 parts of water, wherein the gel material comprises pectin and carrageenan, and the weight ratio of the pectin to the carrageenan is 0.8-1.2: 0.3-0.5. The jelly is stable, healthy, delicious and long in shelf life.
Description
Technical Field
The invention relates to the field of foods, in particular to jelly and a production method thereof.
Background
The jelly is a jelly food which is processed by taking edible gum, sugar and the like as main raw materials, and is popular with people because of crystal and transparent appearance, bright and various colors, soft, smooth and crisp mouthfeel and fresh, sweet and moist flavor. With the continuous improvement of living standard, consumers pay more and more attention to the nutrition of foods, and the future mainstream of jelly products tends to be natural and functional. The jelly produced in the market at present is mainly fruit-type jelly, namely fruit juice or pulp, such as peach, apple, pineapple, pear or orange and the like, is added in the process of producing the jelly, but most of the sold jellies in the market are added with sugar and artificially synthesized sour agents. The sugar in the jelly is mainly sucrose, and people know that the blood sugar level in human bodies is increased due to excessive intake of sucrose, and the sugar is converted into fat deposition in the human bodies, so diseases such as hyperglycemia, hyperlipidemia and the like are caused. In the jelly, the artificially synthesized sour agent is mainly citric acid, and although the citric acid can increase the taste and flavor of the jelly, due to the existence of an acidity regulator such as the citric acid, gel substances in the jelly under the action of gel are easy to hydrolyze under acidic conditions during the storage process of the jelly, so that the properties of pectin such as elasticity, toughness and chewing strength are reduced, and the quality of the pectin is reduced.
Therefore, there is a need in the art to develop a stable, healthy, tasty and long shelf life jelly.
Disclosure of Invention
The invention aims to provide stable, healthy, delicious and long-shelf-life jelly.
In a first aspect, the present invention provides a jelly, comprising: 2-5 parts of konjac flour, 0.3-3 parts of a gel material, 4-8 parts of honey, 1-5 parts of L-arabinose, 0.5-5 parts of xylan, 1-5 parts of galacto-oligosaccharide, 0.5-4 parts of resistant dextrin and 70-90 parts of water, wherein the gel material comprises pectin and carrageenan, and the weight ratio of the pectin to the carrageenan is 0.8-1.2: 0.3-0.5.
Preferably, the pectin is high methoxyl pectin or low methoxyl pectin.
Preferably, in the high methoxyl pectin, the substitution degree of methoxyl is 60-90%.
Preferably, in the low methoxyl pectin, the substitution degree of methoxyl is 8-20%.
In a second aspect of the invention, there is provided a method for preparing the jelly of the first aspect of the invention, the method comprising the steps of:
(1) mixing the gel material with water, and swelling;
(2) after swelling, adding konjac flour, L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin, stirring and mixing at 50-80 ℃, adding honey, stirring and mixing to obtain a glue solution;
(3) and filling the glue solution into a jelly cup, sterilizing and cooling to obtain a jelly product.
In another preferred example, in the step (3), the sterilization temperature is 90-110 ℃, and the sterilization time is 0.5-2 min.
It is to be understood that within the scope of the present invention, the above-described features of the present invention and those specifically described below (e.g., in the examples) may be combined with each other to form new or preferred embodiments.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
In the present invention, the terms "comprising", "including" and "containing" are used interchangeably and refer not only to the closed definition but also to the open definition.
The invention provides a jelly, which comprises: 2-5 parts of konjac flour, 0.3-3 parts of a gel material, 4-8 parts of honey, 1-5 parts of L-arabinose, 0.5-5 parts of xylan, 1-5 parts of galacto-oligosaccharide, 0.5-4 parts of resistant dextrin and 70-90 parts of water, wherein the gel material comprises pectin and carrageenan, and the weight ratio of the pectin to the carrageenan is 0.8-1.2: 0.3-0.5.
In the present invention, "Xylan (Xylan)" is a non-starch polysaccharide produced second to cellulose in nature, and has a main sugar unit of xylose, polymerized from ten or more sugar units, and has an average molecular weight of more than 10000. (plant cell wall polysaccharide is the basic source of human dietary fiber and comprises two major parts of cellulose and hemicellulose, wherein the hemicellulose takes xylan as a main component and is tightly wrapped on the surface of cellulose fiber fibers and accounts for about 30 percent of the dry weight of the cell wall), and the CAS: 9014-63-5.
In the present invention, "L-arabinose" refers to an aldopentose, often in combination with other monosaccharides, present in the form of heteropolysaccharides in plant pulp, colloids, hemicelluloses, pectic acids, heartwood of trees of the family Pinaceae, bacterial polysaccharides, and certain glycosides, CAS: 5328-37-0.
In the present invention, "Galactooligosaccharides (GOS)" is a functional oligosaccharide having natural properties, and the molecular structure thereof is generally that 1 to 7 galactosyl groups, i.e., Gal- (Gal) n-Glc/Gal (n is 0 to 6), are linked to a galactose or glucose molecule. In nature, the milk of animals contains trace GOS, while the human breast milk contains more GOS, so that the establishment of Bifidobacterium flora in infants depends on the GOS component in the breast milk to a great extent.
In the invention, the 'resistant dextrin' is low-calorie glucan processed by starch and belongs to low-molecular water-soluble dietary fiber.
In the present invention, "Pectin" (Pectin) "is a group of polygalacturonic acids having CAS numbers 9000-69-5, which can be classified into high methoxyl Pectin (substitution degree is usually more than 50%) and low methoxyl Pectin (substitution degree is less than 50%) according to the methoxyl substitution degree in Pectin.
In the invention, the carrageenan is formed by connecting sulfated or non-sulfated galactose and 3, 6-anhydrogalactose alternately through alpha-1, 3-glycosidic bond and beta-1, 4-glycosidic bond, the content of total sulfate groups in a polysaccharide chain is 15 to 40 percent, and the sulfate groups enlarge the molecular radius, enhance the rotation resistance and enhance the interaction among molecules, thereby improving the viscosity and the gel strength. The carrageenan has strong stability, the dry powder is not easy to degrade after being placed for a long time, but in an acid solution, the carrageenan is easy to undergo acid hydrolysis, the gel strength and the viscosity are reduced, and the CAS number of the carrageenan is 11114-20-8.
In the invention, the honey is brewed by honey in a honeycomb from flower honey collected by bees from flowers of flowering plants, the honey is a food rich in nutrition, fructose and glucose in the honey are easily absorbed by a human body, and the CAS number of the honey is 8028-66-8. The honey contains mainly monosaccharides such as glucose and fructose, and in addition to glucose and fructose, it also contains more than 20 saccharides such as maltose, isomaltose, kojibiose, melezitose, etc., wherein the content of sucrose is very low, so that the honey has sweet taste, but the contained sugars are beneficial to human health. In addition, Mel has skin caring, antibacterial, antiinflammatory, tissue regeneration promoting, digestion promoting, immunity enhancing, life prolonging, sleep improving, liver protecting, fatigue relieving, children growth promoting, cardiovascular protecting, lung moistening, and cough relieving effects
The invention also provides a preparation method of pectin, which comprises the following steps:
(1) mixing the gel material with water, and swelling;
(2) after swelling, adding konjac flour, L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin, stirring and mixing at 50-80 ℃, adding honey, stirring and mixing to obtain a glue solution;
(3) and filling the glue solution into a jelly cup, sterilizing and cooling to obtain a jelly product.
In another preferred example, in the step (3), the sterilization temperature is 90-110 ℃, and the sterilization time is 0.5-2 min.
The excellent technical effects of the invention comprise:
the invention develops the jelly with excellent taste, flavor and tissue form and long storage life. In the jelly, the adopted L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin can overcome the defect that high-concentration sugar (cane sugar) and an acid regulator and other auxiliary additives need to be added when the jelly is prepared by taking pectin as a main gel, thereby avoiding the adverse effects caused by the addition of high sugar and the acid regulator. In addition, the jelly does not contain sucrose, so that adverse health effects caused by excessive use of sucrose are avoided.
Examples and comparative examples
For comparison, in the examples and comparative examples, the amounts of raw materials and auxiliary materials used in the preparation of jelly are expressed in parts by weight or weight ratio. Wherein the xylan is produced by Guilin fiber biotechnology, Inc., the resistant dextrin is produced by Shandong Jurong bioengineering, Inc., the galactooligosaccharide is produced by Shanghai Ling chemical engineering, Inc., the high methoxyl pectin (degree of substitution is 80%, Anhui Yuning pectin, Inc.), the low methoxyl pectin (degree of substitution is 14.5%, Xinjiang Fufeng biotechnology, Inc)
Example 1
Preparation of jelly
(1) Mixing 1 weight part of high methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, adding 3 parts by weight of konjac flour, 2 parts by weight of L-arabinose, 2 parts by weight of xylan, 2 parts by weight of galacto-oligosaccharide and 1.5 parts by weight of resistant dextrin, stirring at 60 ℃ for 4 hours, adding 5 parts by weight of honey, and stirring and mixing for 1 hour to obtain a glue solution;
(3) filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Example 2
Preparation of jelly
(1) Mixing 0.8 weight part of high methoxyl pectin, 0.3 weight part of carrageenan and 70 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, adding 2 parts by weight of konjac flour, 3 parts by weight of L-arabinose, 1 part by weight of xylan, 3 parts by weight of galacto-oligosaccharide and 3 parts by weight of resistant dextrin, stirring at 60 ℃ for 4 hours, adding 4 parts by weight of honey, and stirring and mixing for 1 hour to obtain a glue solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Example 3
Preparation of jelly
(1) Mixing 1.2 weight parts of high methoxyl pectin, 0.4 weight parts of carrageenan and 90 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, adding 4 parts by weight of konjac flour, 4 parts by weight of L-arabinose, 3 parts by weight of xylan, 4 parts by weight of galacto-oligosaccharide and 3 parts by weight of resistant dextrin, stirring at 60 ℃ for 4 hours, adding 7 parts by weight of honey, and stirring and mixing for 1 hour to obtain a glue solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Example 4
Preparation of jelly
(1) Mixing 1 weight part of low methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, 3 parts by weight of konjac flour, 2 parts by weight of L-arabinose, 2 parts by weight of xylan, 2 parts by weight of galacto-oligosaccharide and 1.5 parts by weight of resistant dextrin were added, stirred at 60 ℃ for 4 hours, 5 parts by weight of honey was added, and stirred and mixed for 1 hour to obtain a gum solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Comparative example 1
Preparation of jelly
(1) Mixing 1 weight part of high methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) And after swelling, adding 3 parts by weight of konjac flour, stirring at 60 ℃ for 4 hours, adding 5 parts by weight of honey, and stirring and mixing for 1 hour to obtain a glue solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Comparative example 2
Preparation of jelly
(1) Mixing 1 weight part of high methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, 3 parts by weight of konjac flour, 2 parts by weight of xylan and 1.5 parts by weight of resistant dextrin were added, stirred at 60 ℃ for 4 hours, 5 parts by weight of honey was added, and stirred and mixed for 1 hour to obtain a gum solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Comparative example 3
Preparation of jelly
(1) Mixing 1 weight part of high methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) After swelling, 3 parts by weight of konjac flour, 0.5 part by weight of L-arabinose, 6 parts by weight of xylan, 2 parts by weight of galacto-oligosaccharide and 6 parts by weight of resistant dextrin were added, stirred at 60 ℃ for 4 hours, 5 parts by weight of honey was added, and stirred and mixed for 1 hour to obtain a gum solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Comparative example 4
Preparation of jelly
(1) Mixing 1 weight part of high methoxyl pectin, 0.4 weight part of carrageenan and 80 weight parts of water, standing for 6h, and fully swelling.
(2) And after swelling, adding 3 parts by weight of konjac flour, 75 parts by weight of white granulated sugar and 1.2 parts by weight of citric acid, stirring at 60 ℃ for 4 hours, adding 5 parts by weight of honey, and stirring and mixing for 1 hour to obtain a glue solution.
(3) Filling the glue solution into a jelly cup, sterilizing at 100 ℃ for 1min, and cooling to obtain a jelly product.
Evaluation index
The jelly taste panel consisted of 10 trained and experienced persons, and evaluated the jelly for color, flavor and taste at a uniform time, and after the jelly was left for 3 months, the jelly was evaluated, and the results are shown in table 1,
table 1 evaluation of jelly of examples and comparative examples
Results and discussion
From the comparison of the results of examples and comparative examples, it can be seen that the components and processes have a great influence on the quality of jelly, particularly the amount and ratio of L-arabinose, xylan, galactooligosaccharide and resistant dextrin, such as the case of comparative example 1 without L-arabinose, xylan, galactooligosaccharide and resistant dextrin, the case of comparative example 2 without arabinose and galactooligosaccharide and the case of comparative example 3 without appropriate ratio of L-arabinose, xylan, galactooligosaccharide and resistant dextrin, the jelly prepared by adding sucrose and citric acid in comparative example 4 does not meet the quality requirement, although the pectin prepared by adding sucrose and citric acid in comparative example 4 meets the quality requirement at 0 day (except for the sweetness over-sweet), the pectin and carrageenan are continuously degraded during the 3-month storage period due to the citric acid modifier, thereby causing the gel property to be reduced, the pectin has loose structure, uneven texture, reduced elasticity, rough taste, and reduced chewing strength.
Pectin can form elastic gel, the mechanism of forming gel by pectin with different esterification degrees (namely methoxyl substitution degrees) is different, high methoxyl pectin can form gel only in low pH value and high sugar (sucrose) concentration, and the sucrose concentration is generally required to be more than or equal to 35 percent and the pH value is 2.8-4.5. Because the carboxyl can be prevented from dissociating when the pH value is 2.8-4.5, the high hydration and charged carboxyl are converted into uncharged molecules, so that the repulsion among the molecules is reduced, the hydration of the molecules is reduced, and the intermolecular combination and the formation of a three-dimensional network structure are facilitated; the high-concentration sucrose can compete for water molecules, so that the solvation degree of neutral pectin molecules is greatly reduced, and the formation of molecular hydrogen bonds and gel is facilitated. While low methoxyl pectin can form gel only in the presence of divalent metal ions. In the jelly prepared by taking high methoxyl pectin as a main gel material, high-concentration cane sugar and an acidity regulator are often added (as in comparative example 4), but the sweetness of the jelly is excessively sweet due to the addition of the high-concentration sugar, other mouthfeel and flavor of the jelly are covered (as in comparative example 4, the mouthfeel and flavor of konjak are covered due to excessive sweet), and the mouthfeel, the flavor and the tissue morphology of the jelly are poor due to the fact that the pectin and carrageenan are continuously degraded in the storage process due to the addition of the acidity regulator (such as citric acid).
In the embodiment, the fruit jelly with excellent quality can be prepared by adopting the L-arabinose, the xylan, the galacto-oligosaccharide and the resistant dextrin according to certain proportion and dosage in the absence of high-concentration sucrose and an acid regulator. The molecular chains of pectin and carrageenan used for preparing jelly contain a plurality of different groups, L-arabinose, xylan, galactooligosaccharide and resistant dextrin are formed by multi-molecular monosaccharides and also contain a plurality of groups, and the L-arabinose, xylan, galactooligosaccharide and resistant dextrin are used in a combined manner, so that the interaction between the groups of L-arabinose, xylan, galactooligosaccharide and resistant dextrin and the groups of pectin and carrageenan molecular chains can be exerted, the synergistic effect is exerted, the affinity is enhanced, and in the process of preparing jelly, the L-arabinose, xylan, galactooligosaccharide and resistant dextrin can be easily wrapped on the surfaces of charged ions dissociated by pectin to neutralize the charged ions, so that the repulsive force among molecules is inhibited; and the L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin wrap the surfaces of the pectin and the carrageenan, strive for water molecules, reduce the solvation degree of molecular chains of the pectin and the carrageenan, promote the formation of hydrogen bonds between the pectin and the pectin, the carrageenan and the carrageenan, and are favorable for the formation of gel. In comparative examples 2 to 3, improper use of L-arabinose, xylan, galactooligosaccharide and resistant dextrin resulted in weakened bonding with groups on the molecular chains of pectin and carrageenan, and decreased ability to neutralize dotted ions and compete for water molecules, thereby resulting in decreased quality of the prepared jelly.
In addition, during the preparation process of the jelly, the L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin can avoid the use of an acid regulator, and during the storage process, the jelly can not be hydrolyzed due to the absence of acid conditions, so that the stability of the jelly during the storage process is improved.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. It need not be, and cannot be exhaustive of, all embodiments. And obvious variations or modifications derived therefrom are within the scope of the invention.
Claims (3)
1. A jelly, characterized in that it comprises: 2-5 parts of konjac flour, 0.3-3 parts of a gel material, 4-8 parts of honey, 1-5 parts of L-arabinose, 0.5-5 parts of xylan, 1-5 parts of galacto-oligosaccharide, 0.5-4 parts of resistant dextrin and 70-90 parts of water, wherein the gel material comprises pectin and carrageenan, and the weight ratio of the pectin to the carrageenan is 0.8-1.2: 0.3-0.5;
the pectin is high methoxyl pectin;
in the high methoxyl pectin, the substitution degree of methoxyl is 60-90%.
2. A method of preparing the jelly of claim 1, comprising the steps of:
(1) mixing the gel material with water, and swelling;
(2) after swelling, adding konjac flour, L-arabinose, xylan, galacto-oligosaccharide and resistant dextrin, stirring and mixing at 50-80 ℃, adding honey, stirring and mixing to obtain a glue solution;
(3) and filling the glue solution into a jelly cup, sterilizing and cooling to obtain a jelly product.
3. The method of claim 2, wherein in the step (3), the sterilization temperature is 90-110 ℃ and the sterilization time is 0.5-2 min.
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