CN111700253A - Jelly and preparation method thereof - Google Patents

Jelly and preparation method thereof Download PDF

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Publication number
CN111700253A
CN111700253A CN202010588778.4A CN202010588778A CN111700253A CN 111700253 A CN111700253 A CN 111700253A CN 202010588778 A CN202010588778 A CN 202010588778A CN 111700253 A CN111700253 A CN 111700253A
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jelly
stirring
natural
fruit
raw materials
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马艳玲
许小庆
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Foshan University
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Foshan University
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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
    • 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
    • A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • 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
    • 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
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A23L29/281—Proteins, e.g. gelatin or collagen
    • A23L29/284—Gelatin; Collagen
    • 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
    • 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
    • A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • 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)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention provides a jelly and a preparation method thereof, wherein a modified compound gel is adopted in the preparation of the jelly, has stronger solubility, forms a compound system with konjaku flour and kudzu root flour, can improve the overall stability of the jelly preparation system, does not cause the taste of the product to be deteriorated due to overhigh or overlow viscosity of the system, is completely frozen, and improves the long-term stability of the jelly product by combining the synergistic effect of natural additives; the problems of browning and mildewing of the composite fruit and vegetable pulp can be solved, the raw materials of the composite fruit and vegetable pulp are ground and combined with the ultrasonic auxiliary effect, so that the raw materials of the composite fruit and vegetable pulp have more delicate texture, and can form a uniform whole with other components more quickly in the process of adding the raw materials into the preparation of the jelly, and the taste of the jelly is improved; in addition, the compound fruit and vegetable pulp is added into the jelly, so that the nutritional ingredients of the jelly can be enriched, the prepared jelly is diversified, and the requirements of consumers are met.

Description

Jelly and preparation method thereof
Technical Field
The invention relates to the field of food processing, and particularly relates to jelly and a preparation method thereof.
Background
Jelly is a well-known leisure food, is in a semisolid state, and is popular among children and young people due to glittering and translucent appearance, bright color, soft and smooth taste, fresh sweetness and moistness. However, most of the jellies sold in the market at present are mainly prepared from jelly glue, a sweetening agent, a thickening agent, essence and the like, most of the products have very limited nutritional functions, the nutritional value of the jellies is very low due to single form, and excessive artificially synthesized pigments and preservatives are added into some jellies, so that the jellies have no nutritional effect and are harmful to the health of consumers. The fruit and vegetable milk-containing jelly contains fruit juice, fruit pulp and the like, can provide nutrient components of fruits and vegetables and enhance the nutrient effect of the jelly, but in the preparation process of adding most of the fruit and vegetable pulp into the jelly in the prior art, products are easy to brown and even mildew, the preparation method of the jelly is complicated, and the nutrient value of the fruit and vegetable pulp is lost. In addition. In order to increase the variety diversity of some fruit jellies on the market, additives containing various flavors are continuously added into the fruit jellies and are directly mixed with the gelatin and the pigment, the safety of the fruit jellies needs to be considered urgently, and some merchants greatly influence the safety of fruit jelly products in order to reduce the cost and even use forbidden chemical components, so that more creative labor is still needed in the aspect of research of fruit and vegetable fruit jellies.
For example, patent No. CN106490552A discloses a dragon fruit peel crystal jelly and a preparation method thereof. Also, for example, patent No. CN111165767A discloses a formula of a pink cherry blossom flower-shaped jelly product and a preparation process thereof. The proposal achieves the aim of enriching the taste diversification of the jelly, but the proposal cannot solve the overall stability of the preparation of the jelly and the nutrition of the jelly.
In combination, in the field of preparing the jelly, the problems of poor long-term stability, easy browning of fruit and vegetable pulp, poor taste and low safety exist.
Disclosure of Invention
The invention provides a jelly and a preparation method thereof, and aims to solve the problems that in the prior art, excessive fruit and vegetable composite pulp is added into the jelly, the browning is easy, and the prepared jelly is poor in quality, single in nutrition, poor in taste, poor in stability and low in safety.
In order to achieve the purpose, the invention adopts the following technical scheme:
the jelly comprises the following components in percentage by weight: 25-32% of fructo-oligosaccharide, 1-7% of konjac flour, 1-10% of radix puerariae powder, 4-10% of composite fruit and vegetable pulp, 2.6-4.7% of modified composite gel, 5-14% of white granulated sugar, 0.1-0.7% of potassium sorbate, 0.1-0.5% of natural auxiliary agent and the balance of water;
the natural auxiliary agent comprises, by mass, 20-55% of a natural antioxidant, 12-30% of an anti-browning agent, 1-8% of an acidity regulator and 3-15% of a natural colorant.
Optionally, the raw materials of the composite fruit and vegetable pulp comprise a combination of more than one of pumpkin, balsam pear, cucumber, papaya, pineapple, red date, guava, broccoli, orange, grape, green date, mango, radish, carrot, lotus root, apple, celery, carambola, dragon fruit, green plum, tomato and citrus.
Optionally, the natural antioxidant is ascorbic acid, vitamin E, methionine, sesamin mixed according to the mass percentage of 1:1-3:1-5:1, and is formed into emulsion under the action of edible surfactant.
Optionally, the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine.
Optionally, the acidity regulator is citric acid.
Optionally, the natural colorant is a natural pigment extracted from a plant.
Optionally, the modified composite gel is prepared by taking soy protein as a base material and taking compound gelatin, pectin, carrageenan and resistant dextrin as raw materials.
Optionally, the ratio of the soybean protein, the gelatin, the pectin, the carrageenan and the resistant dextrin is 9-20:1-2:1-3:0.05-1 by mass percent.
In addition, the invention also provides a preparation method of the jelly, which comprises the following steps:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 35-60 ℃, after complete dissolution, adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 5000r/min and the temperature to 65-80 ℃, stirring for 20-30min under the condition, then stirring for 800r/min and adjusting the temperature to 30-45 ℃, and storing the composite gel under the condition;
s2, modifying the composite gel in S1 to obtain a modified composite gel;
s3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use;
s5, stirring the konjac powder, the kudzu root powder and water accounting for 1/2 of the total addition of the water at a stirring speed of 350-500r/min for 20-60min, and standing for 1-3h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water accounting for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring and heating to boiling at a stirring speed of 800r/min under stirring, keeping the boiling for 3-5min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, cooling to 75-80 ℃, adding white granulated sugar and the thickening solution prepared in S5, cooling to 50-60 ℃, adding potassium sorbate, stirring until the mixture is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
Optionally, the ultrasonic-assisted conditions in S4 are: the ultrasonic temperature is 45-50 ℃, the ultrasonic power is 450-600W, and the ultrasonic time is 20-30 min.
Compared with the prior art, the invention has the beneficial technical effects that:
1. the jelly prepared by the invention has natural overall color, crystal clear appearance, smooth mouthfeel, simple preparation method operation, low cost and strong repeatability, and can be produced in a large scale.
2. The modified compound gel is adopted in the preparation process of the jelly, has strong solubility, forms a compound system with the konjac powder and the pueraria powder, can improve the overall stability of the prepared jelly system, and cannot cause the taste of the product to be poor and complete in freezing due to overhigh or overlow viscosity of the system; in addition, the long-term stability of the jelly product is further improved by the synergistic effect of the natural additives.
3. The modified composite gel added in the invention also has good viscoelasticity, strong water holding capacity and other physical and chemical properties, can play a role in actively improving the taste of the jelly, and can promote the antioxidation effect of the jelly by the synergistic effect with ascorbic acid, vitamin E, methionine and sesamin in natural antioxidants, thereby effectively ensuring the quality of jelly products.
4. The jelly prepared by the invention can solve the problems of browning and mildewing of the composite fruit and vegetable pulp, the raw materials of the composite fruit and vegetable pulp are ground and combined with the ultrasonic auxiliary effect, so that the raw materials of the composite fruit and vegetable pulp have more delicate texture, and can quickly form a uniform whole with other components in the process of adding the raw materials into the preparation of the jelly, thereby improving the taste of the jelly; in addition, the compound fruit and vegetable pulp is added into the jelly, so that the nutritional ingredients of the jelly can be enriched, the prepared jelly is diversified, and the requirements of consumers are met.
Drawings
The invention will be further understood from the following description in conjunction with the accompanying drawings.
Fig. 1 is a schematic flow chart of a method for preparing jelly according to one embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to embodiments thereof; it should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The invention relates to a jelly, which is prepared according to the following embodiments shown in figure 1:
example 1:
the embodiment provides a jelly which comprises the following components in percentage by weight: 25-32% of fructo-oligosaccharide, 1-7% of konjac flour, 1-10% of radix puerariae powder, 4-10% of composite fruit and vegetable pulp, 2.6-4.7% of modified composite gel, 5-14% of white granulated sugar, 0.1-0.7% of potassium sorbate, 0.1-0.5% of natural auxiliary agent and the balance of water;
the natural auxiliary agent comprises a natural antioxidant, an anti-browning agent, an acidity regulator and a natural colorant, and the natural antioxidant accounts for 20-55% of the natural auxiliary agent, the anti-browning agent accounts for 12-30% of the natural auxiliary agent, the acidity regulator accounts for 1-8% of the natural auxiliary agent and the natural colorant accounts for 3-15% of the natural auxiliary agent in percentage by mass; the natural antioxidant is an emulsion formed by mixing ascorbic acid, vitamin E, methionine and sesamin according to the mass percentage of 1:1-3:1-5:1, adding edible surfactant which accounts for 20-30% of the weight of the natural antioxidant and stirring at the stirring speed of 1000-5000r/min, wherein in the embodiment, the edible surfactant is one or more of tween, lecithin, sucrose myristate, sucrose palmitate and sucrose stearate.
The raw materials of the composite fruit and vegetable pulp comprise more than one of pumpkin, balsam pear, cucumber, pawpaw, pineapple, red date, guava, broccoli, orange, grape, green date, mango, radish, carrot, lotus root, apple, celery, carambola, dragon fruit, green plum, tomato and orange; the natural antioxidant is emulsion formed by mixing ascorbic acid, vitamin E, methionine and sesamin according to the mass percentage of 1:1-3:1-5:1 and under the action of edible surfactant; the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine; the acidity regulator is citric acid; the natural colorant is natural pigment extracted from plants; the modified composite gel is prepared by taking soybean protein as a base material and compounding gelatin, pectin, carrageenan and resistant dextrin as raw materials; the ratio of the soybean protein, the gelatin, the pectin, the carrageenan and the resistant dextrin is 9-20:1-2:1-3:0.05-1 by mass percent.
In addition, the embodiment also provides a preparation method of the jelly, which comprises the following steps:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 35-60 ℃, after complete dissolution, adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 5000r/min and the temperature to 65-80 ℃, stirring for 20-30min under the condition, then stirring for 800r/min and adjusting the temperature to 30-45 ℃, and storing the composite gel under the condition;
s2, modifying the composite gelling agent in S1 to obtain a modified composite gelling agent, specifically, in the embodiment, the modified composite gelling agent is modified by: adding the composite gel into a glucose water solution, wherein the volume ratio of the composite gel to the glucose water solution is 1:1-3, the mass concentration of glucose in the glucose water solution is 45g/L, then placing the glucose water solution in a device with the irradiation dose of 5-10kGy for irradiation for 20-40min, and drying to obtain a product A; and adding dimethyl sulfoxide into the product A, wherein the addition amount of the dimethyl sulfoxide is 15-20 times of the weight of the product A, stirring for 1-2h, dialyzing for 4-5h through a dialysis bag and double distilled water, and performing alcohol precipitation, washing and drying to obtain the modified composite gel.
S3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use; in this embodiment, the ultrasonic-assisted conditions are: the ultrasonic temperature is 45-50 ℃, the ultrasonic power is 450-600W, and the ultrasonic time is 20-30 min.
S5, stirring the konjac powder, the kudzu root powder and water accounting for 1/2 of the total addition of the water at a stirring speed of 350-500r/min for 20-60min, and standing for 1-3h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water accounting for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring and heating to boiling at a stirring speed of 800r/min under stirring, keeping the boiling for 3-5min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, cooling to 75-80 ℃, adding white granulated sugar and the thickening solution prepared in S5, cooling to 50-60 ℃, adding potassium sorbate, stirring until the mixture is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
Example 2:
this embodiment should be understood to include all the features of the previous embodiments and further optimized on the basis thereof, and therefore, this embodiment provides a jelly which is composed of the following components in percentage by weight: 25% of fructo-oligosaccharide, 1% of konjac flour, 10% of kudzu root powder, 10% of composite fruit and vegetable pulp, 4.7% of modified composite gel, 14% of white granulated sugar, 0.1% of potassium sorbate, 0.5% of natural auxiliary agent and 34.7% of water;
the natural auxiliary agent comprises a natural antioxidant, an anti-browning agent, an acidity regulator and a natural colorant, wherein the natural antioxidant accounts for 55% of the natural auxiliary agent, the anti-browning agent accounts for 30% of the natural auxiliary agent, the acidity regulator accounts for 8% of the natural auxiliary agent and the natural colorant accounts for 7% of the natural auxiliary agent in percentage by mass; the natural antioxidant is ascorbic acid, vitamin E, methionine and sesamin which are mixed according to the mass percentage of 1:1:1:1, and the mixture is added with edible surfactant accounting for 20% of the weight of the natural antioxidant and is formed into emulsion under the stirring speed of 1000r/min, wherein in the embodiment, the edible surfactant is lecithin.
The raw materials of the composite fruit and vegetable pulp comprise pumpkin, grape and apple; the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine; the acidity regulator is citric acid; the natural colorant is natural pigment extracted from plants; the modified composite gel is prepared by taking soybean protein as a base material and compounding gelatin, pectin, carrageenan and resistant dextrin as raw materials; the ratio of the soybean protein to the gelatin to the pectin to the carrageenan to the resistant dextrin is 9:1:1:0.05 by mass percent.
In addition, the embodiment also provides a preparation method of the jelly, which comprises the following steps:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 35 ℃, completely dissolving, then adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 1000r/min and the temperature to 65 ℃, stirring for 20min under the condition, then stirring for 500r/min and adjusting the temperature to 30 ℃, and storing the composite gel under the condition;
s2, modifying the composite gelling agent in S1 to obtain a modified composite gelling agent, specifically, in the embodiment, the modified composite gelling agent is modified by: adding the composite gel into a glucose water solution, wherein the volume ratio of the composite gel to the glucose water solution is 1:1, the mass concentration of glucose in the glucose water solution is 45g/L, then placing the glucose water solution in a device with the irradiation dose of 5kGy for irradiation for 20min, and drying to obtain a product A; and adding dimethyl sulfoxide into the product A, wherein the addition amount of the dimethyl sulfoxide is 15 times of the weight of the product A, stirring for 1h, dialyzing for 4-5h by using a dialysis bag and double-distilled water, and performing alcohol precipitation, washing and drying to obtain the modified composite gel.
S3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use; in this embodiment, the ultrasonic-assisted conditions are: the ultrasonic temperature is 45 ℃, the ultrasonic power is 450W, and the ultrasonic time is 20 min.
S5, stirring the konjac powder, the radix puerariae powder and water which accounts for 1/2 of the total addition of the water at a stirring speed of 350r/min for 20min, and standing for 1h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water which accounts for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring at a stirring speed of 300r/min and heating to boiling, keeping the boiling for 3min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, adding white granulated sugar and the thickening solution prepared in S5 when the temperature is cooled to 75 ℃, adding potassium sorbate when the temperature is cooled to 50 ℃, stirring until the potassium sorbate is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
Example 3:
this embodiment should be understood to include at least all of the features of any of the embodiments described above and further optimized based on the same, a jelly, consisting of the following ingredients in weight percent: 32% of fructo-oligosaccharide, 7% of konjac flour, 1% of radix puerariae powder, 10% of composite fruit and vegetable pulp, 4.7% of modified composite gel, 14% of white granulated sugar, 0.7% of potassium sorbate, 0.5% of natural auxiliary agent and 30.1% of water;
the natural auxiliary agent comprises a natural antioxidant, an anti-browning agent, an acidity regulator and a natural colorant, wherein the natural antioxidant accounts for 55% of the natural auxiliary agent, the anti-browning agent accounts for 12% of the natural auxiliary agent, the acidity regulator accounts for 30% of the natural auxiliary agent and the natural colorant accounts for 13% of the natural auxiliary agent in percentage by mass; the natural antioxidant is ascorbic acid, vitamin E, methionine and sesamin which are mixed according to the mass percentage of 1:3:5:1, and the mixture is added with edible surfactant which accounts for 30% of the weight of the natural antioxidant and is formed into emulsion under the stirring speed of 5000r/min, wherein in the embodiment, the edible surfactant is one or more of Tween, lecithin, sucrose myristate, sucrose palmitate and sucrose stearate.
The raw materials of the composite fruit and vegetable pulp comprise the combination of pawpaw, green jujube and mango; the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine; the acidity regulator is citric acid; the natural colorant is natural pigment extracted from plants; the modified composite gel is prepared by taking soybean protein as a base material and compounding gelatin, pectin, carrageenan and resistant dextrin as raw materials; the ratio of the soybean protein, the gelatin, the pectin, the carrageenan and the resistant dextrin is 20:2:3:1 by mass percent.
In addition, the embodiment also provides a preparation method of the jelly, which comprises the following steps:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 60 ℃, completely dissolving, then adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 5000r/min and the temperature to 80 ℃, stirring for 30min under the condition, then stirring for 800r/min and adjusting the temperature to 45 ℃, and storing the composite gel under the condition;
s2, modifying the composite gelling agent in S1 to obtain a modified composite gelling agent, specifically, in the embodiment, the modified composite gelling agent is modified by: adding the composite gel into a glucose water solution, wherein the volume ratio of the composite gel to the glucose water solution is 1:3, the mass concentration of glucose in the glucose water solution is 45g/L, placing the glucose water solution in a device with the irradiation dose of 10kGy for irradiation for 40min, and drying to obtain a product A; and adding dimethyl sulfoxide into the product A, wherein the addition amount of the dimethyl sulfoxide is 20 times of the weight of the product A, stirring for 1-2h, dialyzing for 4-5h through a dialysis bag and double distilled water, and performing alcohol precipitation, washing and drying to obtain the modified composite gel.
S3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use; in this embodiment, the ultrasonic-assisted conditions are: the ultrasonic temperature is 50 ℃, the ultrasonic power is 600W, and the ultrasonic time is 30 min.
S5, stirring the konjac flour, the radix puerariae powder and water accounting for 1/2 of the total addition of the water at a stirring speed of 500r/min for 60min, and standing for 3h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water which accounts for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring at a stirring speed of 800r/min and heating to boiling, keeping the boiling for 5min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, adding white granulated sugar and the thickening solution prepared in S5 when the temperature is cooled to 80 ℃, adding potassium sorbate when the temperature is cooled to 60 ℃, stirring until the potassium sorbate is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
Example 4:
this embodiment should be understood to include at least all of the features of any of the embodiments described above and further optimized based on the same, a jelly, consisting of the following ingredients in weight percent: 28% of fructo-oligosaccharide, 5% of konjac flour, 6% of kudzu root powder, 6% of composite fruit and vegetable pulp, 3% of modified composite gel, 7% of white granulated sugar, 0.3% of potassium sorbate, 0.3% of natural auxiliary agent and 54.4% of water;
the natural auxiliary agent comprises a natural antioxidant, an anti-browning agent, an acidity regulator and a natural colorant, wherein the natural antioxidant accounts for 50% of the natural auxiliary agent, the anti-browning agent accounts for 30% of the natural auxiliary agent, the acidity regulator accounts for 7% of the natural auxiliary agent and the natural colorant accounts for 13% of the natural auxiliary agent in percentage by mass; the natural antioxidant is ascorbic acid, vitamin E, methionine and sesamin which are mixed according to the mass percentage of 1:2:3:1, and the mixture is added with edible surfactant which accounts for 20-30% of the weight of the natural antioxidant and is formed into emulsion at the stirring speed of 4000r/min, wherein in the embodiment, the edible surfactant is sucrose palmitate.
The raw materials of the composite fruit and vegetable pulp comprise the combination of pumpkin, green jujube and mango; the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine; the acidity regulator is citric acid; the natural colorant is natural pigment extracted from plants; the modified composite gel is prepared by taking soybean protein as a base material and compounding gelatin, pectin, carrageenan and resistant dextrin as raw materials; the ratio of the soybean protein to the gelatin to the pectin to the carrageenan to the resistant dextrin is 15:2:2:0.03 by mass percent.
In addition, the embodiment also provides a preparation method of the jelly, which comprises the following steps:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 40 ℃, completely dissolving, then adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 3000r/min and the temperature to 70 ℃, stirring for 25min under the condition, then stirring for 600r/min and adjusting the temperature to 40 ℃, and storing the composite gel under the condition;
s2, modifying the composite gelling agent in S1 to obtain a modified composite gelling agent, specifically, in the embodiment, the modified composite gelling agent is modified by: adding the composite gel into a glucose water solution, wherein the volume ratio of the composite gel to the glucose water solution is 1:2, the mass concentration of glucose in the glucose water solution is 45g/L, then placing the glucose water solution in a device with the irradiation dose of 8kGy for irradiation for 30min, and drying to obtain a product A; and adding dimethyl sulfoxide into the product A, wherein the addition amount of the dimethyl sulfoxide is 18 times of the weight of the product A, stirring for 1h, dialyzing for 4-5h by using a dialysis bag and double-distilled water, and performing alcohol precipitation, washing and drying to obtain the modified composite gel.
S3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use; in this embodiment, the ultrasonic-assisted conditions are: the ultrasonic temperature is 50 ℃, the ultrasonic power is 500W, and the ultrasonic time is 25 min.
S5, stirring the konjac flour, the radix puerariae powder and water which accounts for 1/2 of the total addition of the water at a stirring speed of 400r/min for 40min, and standing for 2h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water which accounts for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring and heating at a stirring speed of 500r/min until the mixture is boiled, keeping the mixture boiling for 5min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, adding white granulated sugar and the thickening solution prepared in S5 when the mixture is cooled to 80 ℃, adding potassium sorbate when the mixture is cooled to 55 ℃, stirring until the mixture is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
Comparative example 1:
the only difference from example 4 is that no modified complex gelling agent is added.
Comparative example 2:
the difference from example 4 is only that the complex gelator is added directly, i.e. the complex gelator is not modified.
Comparative example 3:
the only difference from example 4 is the addition of a single ingredient of modified gelatin.
Comparative example 4:
the only difference from example 4 is that the natural antioxidant in the natural aid is ascorbic acid alone.
Comparative example 5:
the only difference from example 4 is that no anti-browning agent was added.
Comparative example 6:
the difference from example 4 is only that no ultrasound assistance is applied during the preparation of the composite fruit and vegetable pulp.
Test example I, sensory evaluation
1. Test samples: the jellies prepared in examples 2 to 4 and comparative examples 1 to 6.
2. The test method comprises the following steps:
the quality of the sensory results of the test samples is evaluated by a grading test method, 5 indexes of tissue, appearance, taste, flavor and color representing the sensory properties of the jelly products are selected to formulate a product comprehensive grading standard for evaluation according to the sensory evaluation of the jelly quality, each index is 20 points, the full score is 100 points, and the sensory evaluation table is shown in table 1. And selecting 10 food professionals to score according to the standard, taking the average value of the scores as a scoring result, and judging the test result.
3. And (3) test results:
the test results are shown in table 2 below.
Table 1: jelly sensory evaluation table
Score of Index (I) Scoring criteria
20 Tissue of Uniform without agglomeration, elastic, pore-free and partially condensed.
20 Appearance of the product The whole is complete, the surface is smooth and fine, and the inside is not cracked and broken.
20 Taste of the product Smooth, fine, moist and non-sticky.
20 Flavor (I) and flavor (II) Has no peculiar smell and has the unique taste of fruit and vegetable pulp.
20 Color and luster Is transparent and uniform.
Table 2: sensory score result comparison
Figure BDA0002555622940000131
Figure BDA0002555622940000141
As can be seen from table 2, the composite gelling agent was not added in comparative example 1; comparative example 2 the composite gel was not modified, comparative example 3 a single component of modified gelatin was added; the natural antioxidant in the natural auxiliary agent in the comparative example 4 is single ascorbic acid; comparative example 5 no anti-browning agent was added; comparative example 6 in the process of preparing the composite fruit and vegetable pulp, the ultrasonic assistance is not performed; in summary, compared with the example 4, the prepared jellies in the comparative examples 1 to 6 have poorer scores for the tissue, the appearance, the taste, the flavor and the color than the example 4, and the overall scores of the jellies prepared in the examples 2 to 4 are more than 96 points, so that the prepared jellies have moderate hardness, uniformity, smooth and fine surface, uniform color, smooth taste, fruit and vegetable flavor and higher quality.
Test example II evaluation of eating Effect
1. Test samples: the jelly prepared in example 2 was compared with a commercially available jelly having a high nutritive value of fruits, and for comparison, a jelly containing one or more of pumpkin, grape and apple as its ingredients was selected.
2. Test subjects:
100 volunteers aged 20-50 years are randomly selected, and divided into two groups, namely group A and group B, wherein the group A takes the jelly prepared in example 2 in a trial mode, and the group B takes the jelly of a control group in a trial mode, and the trial consumption of each group is 50 jellies.
3. And (3) test results:
the test results are shown in table 3 below.
Table 3: comparison of results of evaluation of eating Effect
Symptoms and signs Example 2 Control group
Lack of energy 49 10
Hypoimmunity 48 1
Vitamin deficiency 49 4
Feeling of satiety 50 7
The eating effect evaluation is subjective evaluation of a trial eating subject eating corresponding jelly for 6 hours, the number of people in the table refers to the number of improved people, and as can be seen from the table 3, the jelly prepared by the method is beneficial to supplementing energy, improving energy of people, supplementing vitamins and enhancing immunity, and still has a certain satiety after eating for 6 hours, but the jelly in a control group has poor quality, cannot play an obvious role in supplementing energy and vitamins, and has relatively low nutritional value.
Test example three, Long term stability test
1. Test samples: the jellies prepared in examples 2 to 4 and comparative examples 1 to 6 are the fruit and vegetable jellies declared on the market.
2. The test method comprises the following steps:
for the fruit and vegetable jellies declared on the market in examples 2 to 4 and comparative examples 1 to 6, respectively, the test conditions are as follows: storing at normal temperature for 20 months and-15 deg.C for 5h, thawing, storing at 30 deg.C for 5d, and observing the stability of the corresponding jelly in each group.
3. And (3) test results:
the test results show that: the jelly prepared in examples 2 to 4 still maintained good shape stability after being stored at normal temperature for 12 months, was completely frozen after being taken out and thawed after being stored at-15 ℃ for 12 months, had uniform texture, no cracks and no bubbles, and also had the advantages of uniform tissue, uniform color and overall long-term stability after being stored at 30 ℃ for 12 months; however, the jelly in the comparative examples 1 to 3 has the phenomenon of water seepage after being stored for 12 months, has hard tissues, slight peculiar smell, color change and poor stability on the whole, and causes poor product quality, has complete freezing after being stored for 12 months at-15 ℃, uniform texture and uniform tissues after being taken out and thawed after being stored for 12 months at 30 ℃, which indicates that the addition of the modified composite gel has obvious influence on the long-term stability of the prepared jelly; the jelly in the comparative example 4 added with single ascorbic acid as an antioxidant has poor antioxidant capacity, and slight color change appears after 12 months of storage, which shows that the synergistic effect among several components in the natural antioxidant plays a more remarkable antioxidant effect than that of a single component, and has positive influence on the long-term stability of the prepared jelly; the jelly in the comparative example 5 was prepared without adding a browning agent, and after 12 months of storage and 12 months of storage at-15 ℃, was taken out and thawed, and the color began to change slightly as observed under a microscope; in comparative example 6, after 12 months of storage at room temperature, the tissue was stratified, and thawed after 12 months of storage at-15 ℃, and the tissue was heterogeneous; when the product is stored at 30 ℃ for 12 months, the conditions of water seepage, color fading and peculiar smell appear. The fruit and vegetable jelly is declared to have the advantages that after being stored for 12 months at normal temperature, the tissue is uniform, but the slight color fading phenomenon occurs, the taste of the fruit and vegetable is removed, the fruit and vegetable are unfrozen after being stored for 12 months at-15 ℃, the tissue is too soft, the taste is poor, and the situations of water seepage, color removal and peculiar smell occur after being stored for 12 months at 30 ℃. Therefore, the jelly prepared by the invention has the advantage of long-term stability.
In combination, the jelly prepared by the invention has good tissue form and unique taste, and not only can supplement nutrition, but also has the advantage of long-term stability.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments 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.

Claims (10)

1. The jelly is characterized by comprising the following components in percentage by weight: 25-32% of fructo-oligosaccharide, 1-7% of konjac flour, 1-10% of radix puerariae powder, 4-10% of composite fruit and vegetable pulp, 2.6-4.7% of modified composite gel, 5-14% of white granulated sugar, 0.1-0.7% of potassium sorbate, 0.1-0.5% of natural auxiliary agent and the balance of water;
the natural auxiliary agent comprises, by mass, 20-55% of a natural antioxidant, 12-30% of an anti-browning agent, 1-8% of an acidity regulator and 3-15% of a natural colorant.
2. The jelly of claim 1, wherein the raw materials of the composite fruit and vegetable pulp comprise a combination of more than one of pumpkin, balsam pear, cucumber, papaya, pineapple, red date, guava, broccoli, orange, grape, green date, mango, radish, carrot, lotus root, apple, celery, carambola, dragon fruit, green plum, tomato, and citrus.
3. The jelly according to claim 1, wherein the natural antioxidant is ascorbic acid, vitamin E, methionine and sesamin which are mixed according to the mass percentage of 1:1-3:1-5:1, and is an emulsion formed under the action of an edible surfactant.
4. The jelly according to claim 1, wherein the anti-browning agent is prepared by mixing sodium bicarbonate, riboflavin, glucose oxidase and cysteine.
5. The jelly of claim 1, wherein the acidity regulator is citric acid.
6. Jelly according to claim 1, characterized in that the natural colorant is a natural pigment extracted from a plant.
7. The jelly according to claim 1, wherein the modified composite gelling agent is prepared from soy protein serving as a base material and compound gelatin, pectin, carrageenan and resistant dextrin serving as raw materials.
8. The jelly according to claim 7, wherein the ratio of the soybean protein, the gelatin, the pectin, the carrageenan and the resistant dextrin is 9-20:1-2:1-3:0.05-1 by mass.
9. A process for preparing a jelly according to any one of claims 1 to 8 comprising the steps of:
s1, proportioning the raw materials of the modified composite gel, sequentially adding gelatin, pectin and carrageenan into a stirring kettle preheated to 35-60 ℃, after complete dissolution, adding soybean protein and resistant dextrin, adjusting the stirring speed of the stirring kettle to 5000r/min and the temperature to 65-80 ℃, stirring for 20-30min under the condition, then stirring for 800r/min and adjusting the temperature to 30-45 ℃, and storing the composite gel under the condition;
s2, modifying the composite gel in S1 to obtain a modified composite gel;
s3, cleaning the raw materials of the composite fruit and vegetable pulp, and draining;
s4, putting the raw materials with the water drained off into a ball mill for grinding, starting ultrasonic assistance, and filtering and taking pulp for multiple times to obtain composite fruit and vegetable pulp for later use;
s5, stirring the konjac powder, the kudzu root powder and water accounting for 1/2 of the total addition of the water at a stirring speed of 350-500r/min for 20-60min, and standing for 1-3h to obtain a thickening solution for later use;
s6, mixing fructo-oligosaccharide, natural additives and water accounting for 1/2 of the total addition of water, adding the mixture into the composite fruit and vegetable pulp prepared in S4, stirring and heating to boiling at a stirring speed of 800r/min under stirring, keeping the boiling for 3-5min, keeping the stirring speed, stopping heating, adding the modified composite gel prepared in S2, cooling to 75-80 ℃, adding white granulated sugar and the thickening solution prepared in S5, cooling to 50-60 ℃, adding potassium sorbate, stirring until the mixture is completely dissolved, filtering, sterilizing and cooling to obtain the jelly.
10. The method of claim 9, wherein the conditions of the ultrasound assistance in S4 are: the ultrasonic temperature is 45-50 ℃, the ultrasonic power is 450-600W, and the ultrasonic time is 20-30 min.
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