CN111602804A - Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof - Google Patents
Low-ester pectin sugar alcohol gel suitable for low-calorie food and preparation method and application thereof Download PDFInfo
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- SRBFZHDQGSBBOR-QMKXCQHVSA-N alpha-L-arabinopyranose Chemical compound O[C@H]1CO[C@@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-QMKXCQHVSA-N 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 239000001814 pectin Substances 0.000 claims abstract description 73
- 229920001277 pectin Polymers 0.000 claims abstract description 73
- 235000010987 pectin Nutrition 0.000 claims abstract description 73
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical group [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 22
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 18
- 239000011259 mixed solution Substances 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 27
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000000243 solution Substances 0.000 claims description 18
- 239000001110 calcium chloride Substances 0.000 claims description 17
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 17
- 239000002243 precursor Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 9
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- 238000005886 esterification reaction Methods 0.000 claims description 9
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- 229920001223 polyethylene glycol Polymers 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 6
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- 239000003765 sweetening agent Substances 0.000 abstract description 5
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 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 abstract description 3
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- 125000004492 methyl ester group Chemical group 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
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- 230000008719 thickening Effects 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
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- 238000007112 amidation reaction Methods 0.000 description 1
- 239000008122 artificial sweetener Substances 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
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- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 150000007942 carboxylates Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- 229940069078 citric acid / sodium citrate Drugs 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
- 238000007257 deesterification reaction Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000017 hydrogel Substances 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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- 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
- A23L29/03—Organic compounds
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a low-ester pectin sugar alcohol gel suitable for low-calorie food and a preparation method thereof, belonging to the technical field of food colloid additives. According to the invention, sugar alcohol is used as a sweetening agent and a texture modifier to be added into the low-ester pectin gel, and in the finally prepared low-ester pectin gel, pectin, the sugar alcohol and calcium chloride form a net-shaped gel structure, and water molecules are fixed in a network, so that the texture is stable, and the water holding capacity is good. The invention adopts sugar alcohol to improve the sweet taste of the existing low-ester pectin gel, has high safety and low calorie, avoids the addition of cane sugar and the like in food, and meets the requirements of low-calorie health food.
Description
Technical Field
The invention relates to the technical field of food colloid additives, in particular to a low-ester pectin sugar alcohol gel suitable for low-calorie food and a preparation method and application thereof.
Background
Pectin is a natural linear macromolecular heteropolysaccharide with a complex structure widely distributed in natural plants. In the food processing industry, pectin is often used as a food additive in products such as jam, jelly, candy, lactic acid, fruit juice beverage and the like due to excellent gelling property, emulsifying property and thickening property of the pectin. According to the ratio of methyl ester groups in the pectin molecule, pectins can be classified into high-ester pectins (degree of esterification greater than 50%) and low-ester pectins (degree of esterification less than 50%). The esterification degree of the high-ester pectin is generally reduced by an alkaline method, a pectinmethylesterase method, an amidation method and the like. Different low esterification modes lead to different structures of pectin, thereby generating differences in physicochemical properties of the pectin. Depending on the specific application requirements, the pectin may be low esterified in different ways.
High ester pectins typically form gels under high sugar and high acid conditions, whereas low ester pectins require the addition of divalent metal ions (typically calcium ions) to form an "egg-box" model with de-esterified free carboxylate groups to form a reticulated gel structure. The low ester pectin gel is not limited by sugar content and is equally suitable for neutral or slightly alkaline foods. Therefore, the low-ester pectin more meets the consumption requirements of low-sugar and low-calorie foods at present, and has wider application prospect.
Low calorie foods such as low sugar jams, low sugar jellies, etc. generally use sweeteners to improve mouthfeel, but to some extent affect the thickening properties of the pectin gel. In addition, the sweetener added in the existing low-calorie food is generally an artificial sweetener, so that the safety is relatively low, and the low-calorie food has poor flavor and aftertaste, and is not beneficial to the application of the low-calorie food.
Disclosure of Invention
The invention aims to provide a low-ester pectin sugar alcohol gel suitable for low-calorie foods, and a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of low-ester pectin sugar alcohol gel suitable for low-calorie food, which comprises the following steps:
mixing erythritol and low-ester pectin, and adjusting the pH value of the obtained mixture to 2-8 by using a pH regulator to obtain a mixed solution; the low-ester pectin is low-ester pectin obtained by an ultrahigh-pressure enzyme method;
and mixing the mixed solution with a calcium chloride aqueous solution, and refrigerating the obtained gel precursor solution to obtain the low-ester pectin sugar alcohol gel suitable for low-calorie food.
Preferably, the mass concentration of the erythritol in the mixed solution is 5-30%.
Preferably, the esterification degree of the low-ester pectin is 20-40%.
Preferably, the mass concentration of the low-ester pectin in the mixed solution is 0.3-2%.
Preferably, the pH regulator is citric acid and/or citrate; the pH adjuster is used in the form of an aqueous solution or a buffer solution.
Preferably, when the mixed solution is mixed with a calcium chloride aqueous solution, the temperature of the mixed solution is 40-100 ℃, and the temperature of the calcium chloride aqueous solution is the same as that of the mixed solution.
Preferably, the content of calcium ions in the gel precursor solution is 30-180 mg/g.
Preferably, the refrigeration temperature is 4 ℃ and the refrigeration time is 24 hours.
The invention provides the low-ester pectin sugar alcohol gel suitable for low-calorie food prepared by the preparation method in the technical scheme.
The invention provides the application of the low-ester pectin sugar alcohol gel suitable for low-calorie food in the technical scheme in the low-calorie food.
The invention provides a preparation method of low-ester pectin sugar alcohol gel suitable for low-calorie food, which comprises the following steps: mixing erythritol and low-ester pectin, and adjusting the pH value of the obtained mixture to 2-8 by using a pH regulator to obtain a mixed solution; the low-ester pectin is low-ester pectin obtained by an ultrahigh-pressure enzyme method; and mixing the mixed solution with a calcium chloride aqueous solution, and refrigerating the obtained gel precursor solution to obtain the low-ester pectin sugar alcohol gel suitable for low-calorie food. According to the invention, sugar alcohol is used as a sweetening agent and a texture modifier to be added into the low-ester pectin gel, and in the finally prepared low-ester pectin gel, pectin, the sugar alcohol and calcium chloride form a net-shaped gel structure, and water molecules are fixed in a network, so that the texture is stable, and the water holding capacity is good. The low-ester pectin gel prepared by adopting the sugar alcohol meets the sweet taste of the product, avoids the addition of cane sugar, has pure sweet taste without bad flavor, good gel property, high safety and low calorie, and meets the requirements of low-calorie health foods.
Drawings
FIG. 1 is a graph showing the effect of different sugar alcohol types and concentrations on gel strength of low-ester pectin sugar alcohols in examples 1 to 3 and comparative examples 1 to 2;
FIG. 2 is a graph showing the effect of different sugar alcohol types and concentrations on gel elasticity of low-ester pectin sugar alcohols in examples 1 to 3 and comparative examples 1 to 2.
FIG. 3 is a graph showing the effect of different sugar alcohol types and concentrations on the water holding capacity of low-ester pectin sugar alcohol gels in examples 1 to 3 and comparative examples 1 to 2.
Detailed Description
The invention provides a preparation method of low-ester pectin sugar alcohol gel suitable for low-calorie food, which comprises the following steps:
mixing erythritol and low-ester pectin, and adjusting the pH value of the obtained mixture to 2-8 by using a pH regulator to obtain a mixed solution; the low-ester pectin is low-ester pectin obtained by an ultrahigh-pressure enzyme method;
and mixing the mixed solution with a calcium chloride aqueous solution, and refrigerating the obtained gel precursor solution to obtain the low-ester pectin sugar alcohol gel suitable for low-calorie food.
In the present invention, unless otherwise specified, all the starting materials required for the preparation are commercially available products well known to those skilled in the art.
The erythritol and the low-ester pectin are mixed, and the pH value of the obtained mixture is adjusted to be 2-8 by adopting a pH regulator to obtain a mixed solution. In the invention, the mass concentration of the erythritol in the mixed solution is preferably 5 to 30%, more preferably 10 to 25%, and even more preferably 15 to 20%.
In the present invention, the mass concentration of the low-ester pectin in the mixed solution is preferably 0.3 to 2%, more preferably 0.5 to 1.5%, and still more preferably 0.8 to 1.2%. In the invention, the low-ester pectin is low-esterified pectin obtained by an ultrahigh-pressure enzymatic method; the esterification degree of the low-ester pectin is preferably 20-40%, and more preferably 25-35%. In the present invention, the preparation method of the low-ester pectin is preferably performed according to the method disclosed in the prior art (WAN L, WANG H, ZHU Y, et al 2019. synthetic students of low methyl pectin prepared by high hydraulic pressure-associated enzyme, and alkali de-esterification. Carbohydryl Polymer [ J ],226:115285.), and will not be described herein again.
According to the invention, the sweet taste of the low-ester pectin gel can be ensured by controlling the using amounts of the erythritol and the low-ester pectin, and the low calorie of the pectin gel is realized on the premise of ensuring that the property of the pectin is not influenced.
In the present invention, the pH adjusting agent is preferably citric acid and/or a citrate; when the pH regulator is preferably citric acid or citrate, the proportion of the citric acid and the citrate is not particularly limited, and the pH regulator can be adjusted according to actual requirements. In the present invention, the citrate is preferably sodium citrate.
In the present invention, the pH adjuster is preferably used in the form of an aqueous solution or a buffer solution; the concentration of the aqueous solution is not particularly limited, and the concentration of the erythritol and the low-ester pectin in the mixed solution can be satisfied. In the invention, the buffer solution is preferably citric acid/citrate buffer solution, the concentration of the buffer solution is preferably 0.1-0.5 mol/L, more preferably 0.2-0.3 mol/L, and the pH value of the buffer solution is preferably 2-8, more preferably 4-6. The process for preparing the buffer solution is not particularly limited in the present invention, and the buffer solution may be prepared according to a process well known in the art, in accordance with the above-mentioned concentration and pH range. The dosage of the pH regulator is not specially limited, and the pH value of the obtained mixture can be 2-8.
In the invention, erythritol and low-ester pectin are mixed, and the process of adjusting the pH value of the obtained mixture by using a pH regulator is preferably that erythritol and low-ester pectin are directly mixed with the pH regulator to reach the pH value of 2-8; the mixing process is not particularly limited in the invention, and the materials can be uniformly mixed by adopting a process well known in the field.
The invention can change the charge quantity of free carboxylate radical after methyl ester group deesterification by adjusting the pH value of the mixed solution, and influence the formation of gel structure, thereby changing the strength and elasticity of the low-ester pectin gel.
After the mixed solution is obtained, the mixed solution is mixed with a calcium chloride aqueous solution, and the obtained gel precursor solution is refrigerated to obtain the low-ester pectin sugar alcohol gel suitable for low-calorie food. In the present invention, when the mixed solution is mixed with a calcium chloride aqueous solution, the temperature of the mixed solution is preferably 40 to 100 ℃, more preferably 80 to 95 ℃, and the temperature of the calcium chloride aqueous solution is preferably the same as the temperature of the mixed solution. According to the invention, the calcium chloride aqueous solution and the mixed solution are preferably preheated to the same temperature respectively, and then the calcium chloride aqueous solution is added into the mixed solution while the solution is hot, and is stirred and mixed. The stirring process is not particularly limited in the present invention, and may be carried out according to a process known in the art. According to the invention, the calcium chloride aqueous solution is preheated, and then the low-ester pectin gel is prepared under the temperature condition, so that the influence on the quality of the gel due to local precipitation caused by too fast gel formation can be prevented.
The process of mixing the mixed solution and the calcium chloride aqueous solution is not particularly limited, and the materials can be uniformly mixed by adopting the process well known in the field.
In the present invention, the concentration of the calcium chloride aqueous solution is preferably 0.5 mol/L. In the invention, the content of calcium ions in the gel precursor solution is preferably 30-180 mg, more preferably 50-150 mg, and further preferably 80-120 mg. In the invention, the dosage of the calcium chloride aqueous solution is not particularly limited, and the calcium ion content requirement can be met. According to the invention, calcium ions are added, so that the calcium ions and the carboxyl groups after de-esterification on the pectin chain form an egg-box structure, thereby forming the low-ester pectin gel.
Preferably, the gel precursor solution is kept stand and cooled to 4 ℃, and then refrigerated; the disturbance is avoided during the standing and cooling, and the speed of the standing and cooling is not particularly limited by the invention, and the cooling is carried out according to the process well known in the field. The invention leads the gel precursor solution to form low-ester pectin sugar alcohol gel by standing and cooling. In the present invention, the temperature of the refrigeration is preferably 4 ℃ and the time is preferably 24 hours. The invention promotes the combination of calcium ions and pectin through refrigeration, ensures that the gel structure is completely formed and keeps stable.
The invention provides the low-ester pectin sugar alcohol gel suitable for low-calorie food prepared by the preparation method in the technical scheme. According to the invention, sugar alcohol is used as a sweetening agent and a texture modifier to be added into low-ester pectin gel, pectin, the sugar alcohol and calcium chloride form a net-shaped gel structure in the finally prepared low-ester pectin gel, water molecules are fixed in a network, and the low-ester pectin gel has certain water holding capacity and is a white or slightly transparent hydrogel with certain elasticity and hardness in a visual state. The low-ester pectin gel prepared by adopting the sugar alcohol meets the sweet taste of the product, avoids the addition of cane sugar, has pure sweet taste, no bad flavor, good gel property, high safety and low calorie, and meets the requirements of low-calorie health foods.
The invention provides the application of the low-ester pectin sugar alcohol gel suitable for low-calorie food in the technical scheme in the low-calorie food. The method of the present invention is not particularly limited, and the method may be applied according to a method known in the art.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
Dissolving 10g of erythritol and 0.6g of low-ester pectin obtained by the ultra-high pressure enzymatic method in 100mL of citric acid/sodium citrate buffer solution (with the concentration of 0.1mol/L and the pH of 4.0) to obtain a mixed solution (with the pH of 4.0), wherein the mass concentration of the erythritol in the mixed solution is 10% and the mass concentration of the low-ester pectin obtained by the ultra-high pressure enzymatic method is 0.6%;
respectively preheating the mixed solution and a calcium chloride aqueous solution (0.5mol/L) to 95 ℃, adding the calcium chloride aqueous solution into the mixed solution while the mixed solution is hot, uniformly stirring and mixing, standing the obtained gel precursor solution (containing 90mg of calcium ions in each gram of the gel precursor solution), cooling to 4 ℃, and refrigerating for 24 hours to obtain the low-ester pectin alditol gel.
Example 2
The only difference from example 1 is: the mass of the erythritol is 20g, and the mass concentration of the erythritol in the pectin solution is 20%.
Example 3
The only difference from example 1 is: the mass of erythritol is 30g, and the mass concentration of erythritol in the pectin solution is 30%.
Comparative example 1
The only difference from example 1 is: erythritol is replaced by xylitol.
Comparative example 2
The only difference from example 1 is: erythritol was replaced with sorbitol.
Performance testing
1) The strength, elasticity and water holding capacity of the low-ester pectin sugar alcohol gels prepared in examples 1-3 and comparative examples 1-2 are measured by a conventional method, and the results are shown in figures 1-3, and figure 1 is a graph showing the influence of different sugar alcohol types and concentrations on the strength of the low-ester pectin sugar alcohol gels in examples 1-3 and comparative examples 1-2; FIG. 2 is a graph showing the effect of different sugar alcohol types and concentrations on gel elasticity of low-ester pectin sugar alcohols in examples 1 to 3 and comparative examples 1 to 2; FIG. 3 is a graph showing the effect of different sugar alcohol types and concentrations on the water holding capacity of low-ester pectin sugar alcohol gels in examples 1 to 3 and comparative examples 1 to 2.
As shown in FIGS. 1 to 3, the low-ester pectin alditol gel prepared in example 1 had a gel strength of 76.35g (FIG. 1), a gel elasticity of 20.64g (FIG. 2), and a water holding capacity of 97.38% (FIG. 3). The gel strength of the low-ester pectin sugar alcohol gel prepared in example 2 was 65.74g (FIG. 1), the gel elasticity was 18.06g (FIG. 2), and the water holding capacity was 97.59% (FIG. 3). The low-ester pectin sugar alcohol gel prepared in example 3 had a gel strength of 55.88g (FIG. 1), a gel elasticity of 17.20g (FIG. 2), and a water holding capacity of 98.30% (FIG. 3). Therefore, the low-ester pectin gels prepared in the embodiments 1 to 3 of the invention have high gel elasticity and strength, good water holding capacity, no syneresis under the action of a certain centrifugal force and good stability.
The low-ester pectin sugar alcohol gel prepared in comparative example 1 had a gel strength of 56.58g (FIG. 1), a gel elasticity of 14.68g (FIG. 2), and a water holding capacity of 97.92% (FIG. 3). The low-ester pectin sugar alcohol gel prepared in comparative example 2 had a gel strength of 55.18g (FIG. 1), a gel elasticity of 16.47g (FIG. 2), and a water holding capacity of 97.56% (FIG. 3). Therefore, the gel elasticity and strength of the low-ester pectin gel prepared in the comparative examples 1-2 are relatively low.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A method for preparing a low-ester pectin sugar alcohol gel suitable for low-calorie food, comprising the following steps:
mixing erythritol and low-ester pectin, and adjusting the pH value of the obtained mixture to 2-8 by using a pH regulator to obtain a mixed solution; the low-ester pectin is low-ester pectin obtained by an ultrahigh-pressure enzyme method;
and mixing the mixed solution with a calcium chloride aqueous solution, and refrigerating the obtained gel precursor solution to obtain the low-ester pectin sugar alcohol gel suitable for low-calorie food.
2. The preparation method according to claim 1, wherein the erythritol has a mass concentration of 5 to 30% in the mixed solution.
3. The method according to claim 1, wherein the low-ester pectin has an esterification degree of 20 to 40%.
4. The method according to claim 1 or 3, wherein the mass concentration of the low-ester pectin in the mixed solution is 0.3-2%.
5. The method according to claim 1, wherein the pH adjusting agent is citric acid and/or a citrate; the pH adjuster is used in the form of an aqueous solution or a buffer solution.
6. The method according to claim 1, wherein the temperature of the mixed solution is 40 to 100 ℃ when the mixed solution is mixed with the aqueous calcium chloride solution, and the temperature of the aqueous calcium chloride solution is the same as the temperature of the mixed solution.
7. The preparation method according to claim 1, wherein the content of calcium ions in the gel precursor solution is 30 to 180 mg/g.
8. The method of claim 1, wherein the refrigeration temperature is 4 ℃ and the time is 24 hours.
9. A low-ester pectin alditol gel suitable for use in low-calorie food products, prepared by the method of any one of claims 1 to 8.
10. Use of the low ester pectin sugar alcohol gel suitable for use in a low calorie food product according to claim 9 in a low calorie food product.
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