CN109699801A - A kind of functional Sugar Alcohol fruit and preparation method thereof - Google Patents
A kind of functional Sugar Alcohol fruit and preparation method thereof Download PDFInfo
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- CN109699801A CN109699801A CN201910165394.9A CN201910165394A CN109699801A CN 109699801 A CN109699801 A CN 109699801A CN 201910165394 A CN201910165394 A CN 201910165394A CN 109699801 A CN109699801 A CN 109699801A
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Abstract
The embodiment of the invention discloses a kind of functional Sugar Alcohol fruit, the functional Sugar Alcohol fruit includes following ingredients based on parts by weight: 30-40 parts of fruit juice, 2-5 parts of oligofructose, 2-5 parts of crystal diabetin, 1-3 parts of sugar alcohol sweetener, 4-10 parts of konjac glucomannan.The functional Sugar Alcohol fruit be easy to cause sugar Excess free enthalpy to solve the problem of that existing fruit is rich in sugar, mouthfeel is harder.It is able to suppress body fat, controls blood glucose, is suitble to the three high crowds including diabetes patient etc. edible；In addition, it can also be proliferated itself intestine beneficial bacteria colony.The embodiment of the invention also provides the preparation methods of the functional Sugar Alcohol fruit.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a functional sugar alcohol fruit material and a preparation method thereof.
Background
The human body needs several nutrient elements of protein, fat, saccharide, water, inorganic salt, vitamins and dietary fiber, etc. to reasonably increase nutrition and avoid diseases caused by malnutrition. According to the statistical analysis of medical experts, more than three quarters of human diseases are caused by improper diet. The "three-high three-deficiency" in the diet, i.e. high fat, high protein, high carbohydrate, as well as deficiency of vitamins, trace elements, dietary cellulose, is the main cause of human diseases. At present, three diseases (stroke, coronary heart disease and cancer) which harm human health have direct relationship with diet. The 'three high and three lack' in diet causes the contents of lipoprotein, cholesterol and triglyceride in human blood to be overhigh and the contents of vitamin, trace elements and dietary cellulose to be insufficient, thereby easily causing stroke, coronary heart disease and even cancer. Therefore, studying the dietary structure and balancing the nutrition of the human body are important subjects to ensure the health of the human body.
The fruit has great benefits for the health of human bodies, and diseases caused by high fat, high protein, high carbohydrate, lack of vitamins, dietary cellulose and the like can be prevented by eating the fruit frequently. Among them, fruit materials made by adding fruits to food are an important way to ingest the nutrition of fruits. For example, the fruit material can be added into bread, cakes, candies and dairy products, and can conveniently supplement various fruit nutrients while increasing the flavor of food.
The fruit materials added into the existing food are usually in a form of preserved fruits by directly taking edible parts of fruits and soaking the edible parts in, for example, sugar water, so that the preservation is facilitated, but the fruit materials have higher sugar content, harder and sweeter mouthfeel, and are easy to cause excessive sugar intake and are not beneficial to health; meanwhile, it is not suitable for the group with special needs such as blood sugar control.
Disclosure of Invention
The embodiment of the invention aims to provide a functional sugar alcohol fruit material, which is used for solving the problems that the existing fruit material has high sugar content and hard mouthfeel, and is easy to cause excessive sugar intake. It can inhibit body fat and control blood sugar, and is suitable for people with hypertension, hyperglycemia and hyperlipidemia, such as diabetes patients; in addition, it can also proliferate the beneficial intestinal flora. The embodiment of the invention also provides a preparation method of the functional sugar alcohol fruit material.
In order to achieve the above object, an embodiment of the present invention provides a functional sugar alcohol fruit material, which includes the following components in parts by weight: 30-40 parts of fruit juice, 2-5 parts of fructo-oligosaccharide, 2-5 parts of crystalline fructose, 1-3 parts of sugar alcohol sweetener and 4-10 parts of konjac glucomannan.
Further, the functional sugar alcohol fruit material comprises the following components in parts by weight: 35-38 parts of fruit juice, 3-4 parts of fructo-oligosaccharide, 3-4 parts of crystalline fructose, 2-3 parts of sugar alcohol sweetener and 6-8 parts of konjac glucomannan.
Wherein the juice is extracted from the edible part of the fruit. A wide variety of fruits can be used, and all edible and especially juicy fruits can be used, including but not limited to: strawberry, raspberry, blackberry, mulberry, grape, cherry, plum, peach, loquat, pear, apple, orange, grapefruit, kiwi fruit, medlar, etc., preferably blackberry, kiwi fruit, medlar.
The fructo-oligosaccharide is a mixture of kestose, nystose pentasaccharide and the like which are generated by combining 1-3 fructosyl groups with the fructosyl groups in cane sugar through β (2-1) glycosidic bonds, is a natural active substance, has the sweetness of 0.3-0.6 times of that of the cane sugar, maintains the pure sweet taste of the cane sugar, is a novel sweetener which has the health care functions of regulating intestinal flora, proliferating bifidobacteria, promoting the absorption of calcium, regulating blood fat, regulating immunity, resisting decayed teeth and the like compared with the sweet taste of the cane sugar, is called as protogen (PPE) in France, and is applied to various foods such as dairy products, lactobacillus beverages, solid beverages, candies, biscuits, bread, jelly, cold drinks and the like.
Besides the physicochemical properties of general functional oligosaccharides, the fructo-oligosaccharide has the most remarkable physiological characteristics that the fructo-oligosaccharide can obviously improve the microbial population ratio in the intestinal tract, is an activated proliferation factor of bifidobacterium in the intestine, can reduce and inhibit the generation of putrefactive substances in the intestine, inhibits the growth of harmful bacteria and regulates the balance in the intestinal tract; can promote the absorption and utilization of trace elements of iron and calcium to prevent osteoporosis; can reduce liver toxin and generate anticancer organic acid in intestine; and the taste is pure, fragrant, sweet and delicious, and has the fragrance similar to fat and the smooth and greasy feeling of mouth feel.
The crystalline fructose is also called solid fructose glucose, is the sugar with the highest chemical activity in saccharides, and is naturally present in honey, and compositae plants such as Jerusalem artichoke, chicory and the like. The fructose has high sweetness, fruit fragrance and low calorific value, is metabolized faster than glucose in vivo, is easy to be absorbed and utilized by the body, does not depend on insulin, has small influence on blood sugar, and is suitable for supplementing energy for patients with glucose metabolism and hepatic insufficiency. Can promote the growth and reproduction of beneficial bacteria such as bifidobacterium in human body, inhibit the growth of harmful bacteria, improve the functions and metabolism of intestines and stomach of human body, reduce blood fat, avoid decayed teeth, and is an ideal sweetener for diabetes patients, obesity patients and children.
Crystalline fructose belongs to a food with a low GI (glycemic index) value, is beneficial to maintaining normal blood glucose level, and has special effects on the aspects of health and nutrition. The crystalline fructose has a low Glycemic Index (GI) of only 19 to 23, which is comparable to that of soybean products. Compared with glucose, sucrose and other edible sugars, crystalline fructose is slowly absorbed in gastrointestinal tracts, is mainly metabolized in the liver, enters cells to be metabolized independently of insulin mediation, and causes a small blood sugar response. Therefore, crystalline fructose and related products are widely used in the dietary structure of diabetic patients.
Sugar alcohol is a polyol containing more than two hydroxyl groups. Sugar alcohols can be prepared from a wide variety of corresponding sugars, i.e. sugar alcohols by reducing the aldehyde or ketone groups on the sugar molecule to hydroxyl groups. The sugar alcohol sweetener has high stability to acid and heat, is not easy to generate Maillard reaction, thereby becoming a low-calorific-value food sweetener and being widely applied to low-calorific-value food formulas and food industry. The sweet food made of sugar alcohol is called sugar-free food, and the sugar alcohol is not utilized by microorganisms in oral cavity, does not reduce oral cavity pH value, but can rise, so that it does not corrode tooth, and is a good material for preventing dental caries. The sugar alcohol has no influence on the blood sugar value rise of a human body, and can provide a certain amount of heat for the diabetics, so the sugar alcohol can be used as a nutritive sweetener for providing heat for the diabetics.
Further, the sugar alcohol sweetener comprises one or more of sorbitol, mannitol, erythritol, maltitol, lactitol and xylitol, preferably one or more of sorbitol, mannitol, erythritol and maltitol.
These sugar alcohols are somewhat different in nature and usage. Wherein,
sorbitol is also called sorbitol and has a cool sweet taste, and the sweetness of the sorbitol is about 50% -70% of that of sucrose. 1g of sorbitol produced 16.7kJ of calories in humans. After eating, the food is not converted into glucose in blood and is not influenced by insulin. Sorbitol has good moisture keeping effect, can keep food moisture, prevent drying, prevent sugar and salt from crystallizing, keep the balance of sweet, sour and bitter taste, and enhance the flavor of food, and has the function of keeping food fragrance due to its non-volatile polyhydric alcohol.
Mannitol, also known as mannitol, has a cool, sweet taste. The sweetness is about 57-72% of that of cane sugar. Each gram generates 8.37J of heat, about half of the glucose. Can be prepared from fructose by catalytic hydrogenation, has low hygroscopicity, and is used as dusting agent in gum sugar manufacture to avoid adhesion with manufacturing equipment and packaging machinery, and also as plasticizing system component to keep soft characteristic. Has pleasant flavor, no discoloration at high temperature, and no chemical activity. Its pleasant flavor and taste can mask the odor of vitamins, minerals and herbs. Is a good anti-sticking agent, nutritional supplement, tissue modifier and humectant for low calorie sweetener, chewing gum and candy.
Erythritol is white crystalline powder, has refreshing sweet taste, has mild cooling feeling when dissolved in the mouth, pure taste and no aftertaste, and can be compounded with high sweetener for use. Erythritol is the least energetic functional sugar and has only one tenth of the calories of sucrose. Can not be catabolized by enzyme in human body, can not provide energy for organism, does not participate in glycometabolism, and can only be discharged from human body through urine. The tolerance is higher than that of xylitol, lactitol and maltitol, thereby avoiding diarrhea caused by hypertonic phenomenon and avoiding flatulence caused by intestinal bacteria fermentation. The fruit material using erythritol has better compactness and softness of structure, and has different mouth solubility and fine color difference compared with the product using sucrose as the raw material. Erythritol, preferably in the form of powder or fine (<200um) crystals, is used in bakery products, and the fine particles give the product a smooth, rounded mouthfeel.
Maltitol, also known as hydrogenated maltose, is a white crystalline powder or a colorless transparent neutral viscous liquid, is easily soluble in water, has the same sweetness as sucrose, and has mild sweetness without unpleasant taste. Maltitol has a remarkable hygroscopicity, and can be used as a humectant for various foods or to prevent crystallization of sucrose. The effect of maltitol in diet is not only low calorie, but also it inhibits fat storage in the human body when taken with high fat foods. Has emulsion stability, and can be used as fat substitute to produce low calorie food with taste similar to fat.
Lactitol is a 12-carbon sugar alcohol, can be prepared by hydrogenating lactose with a catalyst, is sweet and tasty, is usually combined with a high-sweetness sweetener, has no aftertaste, is low in hygroscopicity and high in solubility, is stable under both acidic and alkaline conditions, and is very stable under high-temperature conditions of food processing. The lactitol is added into acidic and alkaline food which needs high-temperature treatment, so that the deterioration of the food can be avoided and reduced, and the original color, fragrance and taste of the food can be well maintained. Lactitol is stable in the mouth, stomach and small intestine, and is readily fermented and decomposed by microorganisms when entering the large intestine. The bifidobacterium is particularly prominent and can proliferate 10 to 100 times of the original bifidobacterium. Substances that cause a large proliferation of bifidobacteria, such as lactitol, are known as bifidogenic factors in medicine. The bifidobacterium is a normal bacterium which is beneficial to the organism in the digestive tract of the human body, and is attached to the intestinal wall according to a certain population with other thalli of the human body to form stable microecological balance, thereby playing the roles of biological barrier, nutrition supply, immunity improvement and the like.
Xylitol is prepared from corn cob, bagasse, etc. by deep processing, and is a natural and healthy sweetener. Xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that insulin is lacked in the body to influence the carbohydrate metabolism, the insulin is not needed to promote, and the xylitol can also permeate cell membranes to be absorbed and utilized by tissues to promote the synthesis of glycogen for supplying nutrition and energy to cells without causing the increase of blood sugar value. Xylitol can promote synthesis of glycogen, prevent blood sugar from rising, and improve liver function and fatty liver for hepatopaths.
Further, the sugar alcohol sweetener comprises, by mass, 15-40% of sorbitol, 15-40% of mannitol, 30-60% of erythritol and 10-20% of maltitol. Namely, the sugar alcohol sweetener is formed by mixing the four sugar alcohols according to the proportion. The obtained sugar alcohol sweetener mixture can obtain the best balance of functions and tastes in the fruit materials, so that the fruit materials are soft and have proper toughness, the fragrance of the fruits can be kept, and the obtained fruit materials are convenient to store for a long time without deterioration.
As a preferable scheme, the sugar alcohol sweetening agent comprises 20-30% of sorbitol, 20-30% of mannitol, 40-50% of erythritol and 10-15% of maltitol in percentage by mass.
The Konjac gum is obtained from Konjac (a perennial herb of the family Araceae of the genus Amorphophalus Konjac). The main component is glucomannan, which is a food component with low heat energy, low protein and high dietary fiber, and is rich in more than ten kinds of amino acids and trace elements required by human body. The product can be used as functional food, and has therapeutic effect on hypertension, obesity, diabetes, and constipation, and can discharge toxin and garbage in vivo and prevent colon cancer. It also has various physical and chemical properties of water solubility, thickening, stability, suspension, gel, film forming, adhesion and the like, so that the natural health food is an ideal food additive. It can also dissolve fat, has effects of reducing weight, and can be used for clearing intestine and stomach, decomposing intestinal oil, removing toxic substance and caring skin, and has satiety after eating.
In addition to the above benefits, the konjac glucomannan, in combination with the fruit juice, fructose and sugar alcohol in the technical scheme of the embodiment of the invention, can obtain ideal appearance and taste of the fruit material, and physicochemical properties suitable for food processing, such as resistance to high temperature in food processing, resistance to kneading and the like.
Further, the functional sugar alcohol fruit material also comprises 0.01-0.05 part of natural edible essence. The natural edible essence is completely natural component extracted from natural animals and plants (spice), such as vanilla extract, cocoa extract, strawberry extract, etc. obtained by extraction method; peppermint oil, anise oil, cinnamon (sweet osmanthus) oil, eucalyptus oil, etc. obtained by distillation; orange oil, lemon oil, orange oil, etc. obtained by rectification; apple juice concentrate, mango juice concentrate, orange juice concentrate, etc. obtained by the concentration method.
Further, the functional sugar alcohol fruit material also comprises 0.01-0.03 part of gellan gum. Gellan gum is prepared from glucose, glucuronic acid and rhamnose in a ratio of 2: 1: 1, and the four monosaccharides are linear polysaccharides formed by repeating structural units. The gellan gum can be used as thickener and stabilizer. The obtained gel is rich in juice, has good flavor release property, and has mouth feel of melting in mouth. The gel has good stability, acid hydrolysis resistance and enzymolysis resistance, and the prepared gel is stable even under the conditions of high-pressure cooking and baking, is also stable in an acidic product, and has the best performance under the condition that the pH value is 4.0-7.5. The texture of the product is not affected by time and temperature change during storage.
In one embodiment, the functional sugar alcohol fruit material comprises the following ingredients in parts by weight: 36 parts of fruit juice, 3.5 parts of fructo-oligosaccharide, 3.5 parts of crystalline fructose, 2.5 parts of sugar alcohol sweetener, 7 parts of konjac glucomannan, 0.03 part of natural edible essence and 0.02 part of gellan gum.
In another embodiment, the functional sugar alcohol fruit material comprises the following ingredients in parts by weight: 38 parts of fruit juice, 4 parts of fructo-oligosaccharide, 4 parts of crystalline fructose, 2 parts of sugar alcohol sweetener, 8 parts of konjac glucomannan, 0.04 part of natural edible essence and 0.03 part of gellan gum.
In yet another embodiment, the functional sugar alcohol fruit material comprises the following ingredients in parts by weight: 35 parts of fruit juice, 3 parts of fructo-oligosaccharide, 3 parts of crystalline fructose, 3 parts of sugar alcohol sweetener, 6 parts of konjac glucomannan, 0.02 part of natural edible essence and 0.02 part of gellan gum.
The embodiment of the invention also provides a preparation method of the functional sugar alcohol fruit material, which comprises the following steps:
(1) cleaning fruits, and squeezing to obtain fruit juice; then taking the components according to the proportion;
(2) adding fructo-oligosaccharide and crystalline fructose into fruit juice, and stirring at 25-30 deg.C to dissolve the fructose;
(3) adding sugar alcohol sweetener, stirring at 35-38 deg.C for 10-20min at 250-350 r/min to dissolve the sugar alcohol sweetener completely;
(4) adding konjac glucomannan while stirring, heating to 50-60 deg.C, stirring for 20-25min at stirring speed of 350-.
Further, the method further comprises: and (4) adding 0.01-0.05 part of natural edible essence between the step (3) and the step (4).
Further, the method further comprises: and (4) adding 0.01-0.02 part of gellan gum after adding the konjac gum in the step (4).
The embodiment of the invention has the following advantages:
1. the functional sugar alcohol fruit material has low sugar content, soft and tough mouthfeel, and retains various nutritional ingredients of fruits.
2. It can inhibit body fat and control blood sugar, and is suitable for people with hypertension, hyperglycemia and hyperlipidemia, such as diabetes patients; in addition, it can also proliferate the beneficial intestinal flora.
3. The preparation method of the functional sugar alcohol fruit material is simple, and is convenient for large-scale production and popularization.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1
The functional sugar alcohol fruit material in the embodiment comprises the following components in parts by weight: 36 parts of fruit juice, 3.5 parts of fructo-oligosaccharide, 3.5 parts of crystalline fructose, 2.5 parts of sugar alcohol sweetener, 7 parts of konjac glucomannan, 0.03 part of natural edible essence and 0.02 part of gellan gum.
The preparation method comprises the following steps:
(1) cleaning fruits, and squeezing to obtain fruit juice; then taking the components according to the proportion;
(2) adding fructo-oligosaccharide and crystalline fructose into fruit juice, and stirring at 28 deg.C to dissolve the fructose;
(3) adding sugar alcohol sweetener, stirring at 36 deg.C for 15min, and stirring at 300 r/min to dissolve the sugar alcohol sweetener; then adding natural edible essence;
(4) adding konjac glucomannan under stirring, adding gellan gum, heating to 58 deg.C, stirring for 20min at 380 r/min, and naturally cooling to room temperature.
Example 2
The functional sugar alcohol fruit material in the embodiment comprises the following components in parts by weight: 38 parts of fruit juice, 4 parts of fructo-oligosaccharide, 4 parts of crystalline fructose, 2 parts of sugar alcohol sweetener, 8 parts of konjac glucomannan, 0.04 part of natural edible essence and 0.03 part of gellan gum.
The preparation method is the same as that of example 1.
Example 3
The functional sugar alcohol fruit material in the embodiment comprises the following components in parts by weight: 35 parts of fruit juice, 3 parts of fructo-oligosaccharide, 3 parts of crystalline fructose, 3 parts of sugar alcohol sweetener, 6 parts of konjac glucomannan, 0.02 part of natural edible essence and 0.02 part of gellan gum.
The preparation method is the same as that of example 1.
Example 4
The functional sugar alcohol fruit material in the embodiment comprises the following components in parts by weight: 40 parts of fruit juice, 5 parts of fructo-oligosaccharide, 5 parts of crystalline fructose, 3 parts of sugar alcohol sweetener, 10 parts of konjac glucomannan, 0.05 part of natural edible essence and 0.03 part of gellan gum.
The preparation method comprises the following steps:
(1) cleaning fruits, and squeezing to obtain fruit juice; then taking the components according to the proportion;
(2) adding fructo-oligosaccharide and crystalline fructose into fruit juice, and stirring at 26 deg.C to dissolve the fructose;
(3) adding sugar alcohol sweetener, stirring at 38 deg.C for 18min, and stirring at 320 rpm to dissolve the sugar alcohol sweetener; then adding natural edible essence;
(4) adding konjac glucomannan under stirring, adding gellan gum, heating to 60 deg.C, stirring for 20min at 350 r/min, and naturally cooling to room temperature.
Example 5
The functional sugar alcohol fruit material in the embodiment comprises the following components in parts by weight: 30 parts of fruit juice, 2 parts of fructo-oligosaccharide, 2 parts of crystalline fructose, 1 part of sugar alcohol sweetener, 4 parts of konjac glucomannan, 0.01 part of natural edible essence and 0.01 part of gellan gum.
The preparation method is the same as example 4.
The functional sugar alcohol fruit material obtained by the embodiment has low sugar content and soft and tough mouthfeel, retains various nutritional ingredients of fruits, and solves the problem that the existing fruit material is easy to cause excessive sugar intake. It can inhibit body fat and control blood sugar, and is suitable for people with hypertension, hyperglycemia and hyperlipidemia, such as diabetes patients; in addition, it can also proliferate the beneficial intestinal flora. The preparation method of the functional sugar alcohol fruit material is simple, and is convenient for large-scale production and popularization.
Although the invention has been described in detail above with reference to a general description and specific examples, it will be apparent to one skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.
Claims (9)
1. The functional sugar alcohol fruit material is characterized by comprising the following components in parts by weight: 30-40 parts of fruit juice, 2-5 parts of fructo-oligosaccharide, 2-5 parts of crystalline fructose, 1-3 parts of sugar alcohol sweetener and 4-10 parts of konjac glucomannan.
2. The functional sugar alcohol fruit material of claim 1, wherein the functional sugar alcohol fruit material comprises the following components in parts by weight: 35-38 parts of fruit juice, 3-4 parts of fructo-oligosaccharide, 3-4 parts of crystalline fructose, 2-3 parts of sugar alcohol sweetener and 6-8 parts of konjac glucomannan.
3. The functional sugar alcohol fruit mass according to claim 1, wherein the sugar alcohol sweetener comprises one or more of sorbitol, mannitol, erythritol, maltitol, lactitol, xylitol.
4. The functional sugar alcohol fruit material according to claim 3, wherein the sugar alcohol sweetener comprises, by mass, 15-40% of sorbitol, 15-40% of mannitol, 30-60% of erythritol and 10-20% of maltitol.
5. The functional sugar alcohol fruit material of claim 1, wherein the functional sugar alcohol fruit material further comprises 0.01-0.05 part of natural flavoring essence.
6. The functional sugar alcohol fruit material of claim 1, further comprising 0.01-0.03 parts of gellan gum.
7. The method of manufacturing functional sugar alcohol fruit mass according to any of the claims 1-4, characterized in that the method comprises the following steps:
(1) cleaning fruits, and squeezing to obtain fruit juice; then taking the components according to the proportion;
(2) adding fructo-oligosaccharide and crystalline fructose into fruit juice, and stirring at 25-30 deg.C to dissolve the fructose;
(3) adding sugar alcohol sweetener, stirring at 35-38 deg.C for 10-20min at 250-350 r/min to dissolve the sugar alcohol sweetener completely;
(4) adding konjac glucomannan while stirring, heating to 50-60 deg.C, stirring for 20-25min at stirring speed of 350-.
8. The method of manufacturing according to claim 7, further comprising: and (4) adding 0.01-0.05 part of natural edible essence between the step (3) and the step (4).
9. The method of manufacturing according to claim 8, further comprising: and (4) adding 0.01-0.02 part of gellan gum after adding the konjac gum in the step (4).
Priority Applications (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113973966A (en) * | 2021-11-29 | 2022-01-28 | 山西农业大学 | Sea-buckthorn composite probiotic fruitcake and preparation method thereof |
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