CN113475659A - Jelly beverage and preparation method thereof - Google Patents

Jelly beverage and preparation method thereof Download PDF

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Publication number
CN113475659A
CN113475659A CN202110835484.1A CN202110835484A CN113475659A CN 113475659 A CN113475659 A CN 113475659A CN 202110835484 A CN202110835484 A CN 202110835484A CN 113475659 A CN113475659 A CN 113475659A
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jelly beverage
acid
jelly
preparation
sleep
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袁根良
夏兵兵
蔡璐
汪玉芳
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Guangzhou Shishangshuo Food Investment Co ltd
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Guangzhou Shishangshuo Food Investment Co ltd
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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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • 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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/62—Clouding agents; Agents to improve the cloud-stability
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • 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
    • A23L33/15—Vitamins
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/175—Amino acids
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/18—Peptides; Protein hydrolysates
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Molecular Biology (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides a jelly beverage, which comprises carrageenan, konjac flour, potassium chloride, citric acid, DL-malic acid, gamma-aminobutyric acid, bonito elastin peptide, N-acetylneuraminic acid, collagen peptide, nicotinamide and the like. The jelly beverage provided by the invention well solves the problem of product stability on one hand, and also has the effect of assisting in improving sleep on the other hand, so that the jelly beverage has a good market prospect.

Description

Jelly beverage and preparation method thereof
Technical Field
The invention belongs to the field of food, and particularly relates to a jelly beverage and a preparation method thereof.
Background
Gamma-aminobutyric acid (GABA) is a compound, also known as 4-aminobutyric acid (GABA), an amino acid, and widely exists in vertebrates, plants, and microorganisms.
Gamma-aminobutyric acid is an important nerve conduction substance in the central nervous system, is mainly present in the brain and spinal cord, plays an important role in the cerebral cortex, hippocampus, thalamus, basal ganglia and cerebellum of the human body, and has a regulatory effect on various functions of the body. About 50% of the central synapses in humans are mediated by gamma-aminobutyric acid.
There are many patents in the prior art that add gamma-aminobutyric acid to food.
Chinese patent 202011091522.9 discloses a sleep-aiding small-molecule peptide solid beverage and a preparation method and application thereof. The sleep-aiding small molecular peptide solid beverage comprises sturgeon skin oligopeptide, wheat oligopeptide, pecan oligopeptide, cow milk oligopeptide, gamma-aminobutyric acid, N-acetylneuraminic acid and compound vitamins. The sleep-aiding small molecular peptide solid beverage has an obvious sleep-aiding effect, can greatly shorten the sleep latency time and prolong the sleep valid period time, and overcomes the defects of unobvious efficacy and large side effect of the existing sleep-aiding products to a great extent.
Chinese patent 201810460431.4 discloses a tranquilization sleep-aiding medicine and a waterless preparation method, wherein the tranquilization sleep-aiding medicine comprises the following raw materials in parts by weight: 1-3 parts of gamma-aminobutyric acid, 5-15 parts of dendrobium officinale dry powder, 1-2 parts of sialic acid, 5-10 parts of xanthan gum, 15-30 parts of ethyl cellulose and 50-80 parts of hydroxypropyl cellulose. The invention combines the gamma-aminobutyric acid, the dendrobium officinale and the sialic acid for use, can effectively enhance the functional activity of the gamma-aminobutyric acid, has better nerve calming and sleep aiding effects, and has high safety.
Has wide prospect and important market significance for further development of the application of the gamma-aminobutyric acid in food.
Disclosure of Invention
The invention provides a jelly beverage, which is prepared into a semisolid beverage by adding carrageenan and konjac powder, and is added with components of gamma-aminobutyric acid, bonito elastin peptide, N-acetylneuraminic acid, collagen peptide and nicotinamide.
In one aspect, the invention provides a jelly beverage.
The additives in the jelly beverage comprise carrageenan, konjac flour, potassium chloride, citric acid and DL-malic acid, and the mass ratio of the additives is as follows:
carrageenan 1-10
Konjak powder 1-10
Potassium chloride 1-10
Citric acid 1-30
DL-malic acid 1-10
The total content of the additive in the jelly beverage is 8-15g/L, preferably 11 g/L.
The jelly beverage also comprises: gamma-aminobutyric acid, skipjack elastin peptide, N-acetylneuraminic acid, collagen peptide and nicotinamide.
Wherein, the function of the gamma-aminobutyric acid is as follows: tranquilizing nerves, resisting anxiety, reducing sleep time, and improving sleep quality;
the effect of bonito elastin peptide is: the skin elasticity is improved in an auxiliary mode;
the action of N-acetylneuraminic acid is as follows: has antioxidant and skin whitening effects, and also has auxiliary effect of gamma-aminobutyric acid;
the collagen peptide has the following functions: can improve moisture, elasticity and wrinkle of human skin;
the effect of nicotinamide is: can assist in improving skin condition and assisting in the action of gamma-aminobutyric acid.
Preferably, the formula of the jelly beverage is as follows:
Figure BDA0003176772360000021
Figure BDA0003176772360000031
further preferably, the formula of the jelly beverage is as follows:
raw materials Added amount (g)
Collagen peptide 3.0
Erythritol and its preparation method 5.2
Gamma-aminobutyric acid 1.5
Hyaluronic acid sodium salt 0.17
Additive agent 1.1
Skipjack elastin peptide 0.0068
N-acetylneureAmino acid 0.0032
Nicotinamide 0.0015
Vitamin B6 0.00013
Potassium sorbate 0.04
Sucralose 0.022
Aspartame 0.055
Edible essence 0.1
Water (W) The volume is up to 100mL
The edible essences include but are not limited to: chamomile essence, orange essence and strawberry essence.
In another aspect, the invention provides a method for preparing a jelly beverage.
The preparation method is used for preparing the jelly beverage.
The preparation method comprises the production processes of weighing, material preparation, blending, canning, sterilization, packaging and the like.
The sterilization condition is 85 ℃ and 20 min.
The blending method comprises the following steps: and turning on a switch of the process cold water and the colloid mill, and slowly milling the uniformly stirred materials into the cooking tank through the colloid mill along with the vortex of the process water. The grinding time is controlled to be more than 40s, and the ingredients are required to be dissolved uniformly and fully without caking. And simultaneously turning on a steam switch, and controlling the steam pressure to be 0.2-0.25 MPa.
The preparation method comprises the following steps: accurately weighing the essence according to the formula standard, slowly adding the weighed essence into the feed liquid, washing the inner wall of the container with 1kg of process hot water with the temperature of more than 85 ℃, and pouring the hot water into the feed liquid.
The invention has the beneficial effects that:
(1) the stability of the product is easily influenced and precipitates are caused when the beverage containing high content of collagen peptide and sodium hyaluronate is prepared, and the product has a certain gel state, so that the stability problem of the product is solved;
(2) the product of the invention can assist in improving the sleep condition of experimental mice;
(3) the raw materials of the product are easy to obtain.
Detailed Description
The present invention will be further illustrated in detail with reference to the following specific examples, which are not intended to limit the present invention but are merely illustrative thereof. The experimental methods used in the following examples are not specifically described, and the materials, reagents and the like used in the following examples are generally commercially available under the usual conditions without specific descriptions.
Examples 1 to 3
The formulations of the jelly beverages of examples 1 to 3 were as follows:
name of raw materials Example 1(g) Example 2(g) Example 3(g)
Collagen peptide 3.0 2.5 3.5
Erythritol and its preparation method 5.2 5.4 5.6
Gamma-aminobutyric acid 1.5 1.3 1.8
Hyaluronic acid sodium salt 0.17 0.26 0.19
Additive agent 1.1 1.2 1.5
Skipjack elastin peptide 0.0068 0.0072 0.0080
N-acetylneuraminic acid 0.0032 0.0025 0.0038
Nicotinamide 0.0015 0.0025 0.0030
Vitamin B6 (pyridoxine hydrochloride) 0.00013 0.00021 0.00028
Potassium sorbate 0.04 0.03 0.04
Sucralose 0.022 0.025 0.025
Aspartame 0.055 0.055 0.055
Essence 0.1 0.1 0.1
Water (W) The volume is up to 100mL The volume is up to 100mL The volume is up to 100mL
Wherein the additive comprises the following components in percentage by mass:
name of raw materials Example 1 Example 2 Example 3
Carrageenan 5 7 6
Konjak powder 5 6 5
Potassium chloride 5 4 6
Citric acid 20 18 22
DL-malic acid 5 5 7
Example 4A method for preparing a jelly beverage
The preparation method of this example was used to prepare the jelly beverages provided in examples 1 to 3.
The preparation method comprises the following steps:
(1) weighing the raw materials according to the proportion of each component;
(2) blending a semi-finished product: and turning on a switch of the process cold water and the colloid mill, and slowly milling the uniformly stirred materials into the cooking tank through the colloid mill along with the vortex of the process water. The grinding time is controlled to be more than 40s, and the ingredients are required to be dissolved uniformly and fully without caking. Simultaneously, a steam switch is opened, and the steam pressure is controlled to be 0.2-0.25 Mpa;
(3) canning: transferring the blended semi-finished product obtained in the step (2) to sterilization equipment;
(4) and (3) sterilization: sterilizing the product with pasteurization equipment at 85 deg.C for 20 min;
(5) packaging: and cooling and subpackaging the product.
EXAMPLE 5 stability of jelly beverage
This example is to test the stability of the product of example 1.
In the stability detection, 2 accelerating conditions are provided for shortening the detection time, wherein the specific conditions for accelerating for 1 month are as follows: 37 ℃ and 75% humidity; the specific conditions for 2 months acceleration are: 37 ℃ and 75% humidity.
The colony detection method is referred to GB 4789.2.
The detection method of coliform bacteria is referred to GB 4789.3.
The salmonella detection method refers to GB 4789.4.
The staphylococcus aureus detection method is referred to GB 4789.10.
The mould and yeast detection method is referred to GB 4789.15.
The detection method of gamma-aminobutyric acid is referred to QB/T4587.
The detection method of vitamin B6 refers to GB 5009.15.
The detection method of nicotinamide is referred to the second method of GB 5009.89.
The detection method of the hydroxyl methionine is referred to GB/T9695.23.
The detection method of protein is referred to GB 5009.5.
For the detection of total sugars, reference is made to GB 5009.8.
The detection method of lead is referred to GB 5009.12.
The detection data and results are as follows:
Figure BDA0003176772360000061
Figure BDA0003176772360000071
example 6 detection of Effect on improving sleep in mice
This example used the product of example 1 as a test sample for testing.
Sodium pentobarbital in this example was purchased from Sigma-Aldrich.
(1) Direct sleep experiments: the animals in 4 groups of test groups are orally given test samples, and after the animals in 4 groups of negative control groups are given water solvents with the same volume, a blank control group is arranged to observe whether the animals have sleep phenomena. The number of animals falling asleep and the sleep time were recorded for each group.
(2) Experiment for prolonging sleep time of sodium pentobarbital: the method is carried out on the basis of a direct sleep experiment, and if the direct sleep experiment is negative (not sleeping), an experiment for prolonging the sleep time of the sodium pentobarbital is carried out. After animals are given solvent and test samples with different concentrations (35, 40 and 45mg/kg) for the last time, 10min-15min before peak effect appears, injecting sodium pentobarbital into the abdominal cavity of each group of animals, and observing whether the test samples can prolong the sleep time of the sodium pentobarbital by taking the disappearance of positive turning reflex as an index.
(3) Pentobarbital sodium subthreshold dose hypnosis test: a pre-experiment is carried out before a formal experiment is carried out, and the sub-threshold hypnotic dose of the sodium pentobarbital, namely the maximum sub-threshold dose of the sodium pentobarbital of which 80% -90% of mouse righting reflex does not disappear, is determined, and the value obtained by the experiment is 29mg/kg & BW. After animals are given the solvent and test samples with different concentrations for the last time, 10min-15min before peak effect occurs, the maximum sub-threshold hypnotic dose of the sodium pentobarbital is injected into the abdominal cavity of each group of animals, and the number of the animals falling asleep within 30min is recorded.
(4) Pentobarbital sodium sleep latency experiments: after animals are given solvent and tested samples with different concentrations for 10min-20min in the last time, the animals are injected with barbital sodium (the experimental dosage is 240 mg/kg. BW), the influence of the tested samples on the sleep latency of the barbital sodium is observed by taking the disappearance of righting reflex as an index.
And (4) judging a result:
the test for prolonging the sleep time of the sodium pentobarbital, the test for hypnotizing the sodium pentobarbital at the subthreshold dose and the test for sleep latency of the sodium pentobarbital have two positive results without obvious direct sleep effect, and the test sample can be judged to have the function of improving the sleep function.
The statistical method comprises the following steps:
data were statistically analyzed using SPSS 17.0. The sleep time is measured data, the data is counted by analysis of variance, the non-normal or non-uniform variance data is subjected to proper variable conversion, and the converted data is used for counting after the requirements of normal or uniform variance are met; if the variable still does not reach the goal of being normal or uniform in variance after conversion, the statistics is carried out by using the rank sum test. The number of animals falling asleep is counted and tested by X2.
Results and analysis:
(1) direct sleep experiment
After the test samples are given to each test group and the solvent with the same volume is given to the negative control group, the positive turning reflex exists and the sleep phenomenon does not appear at all after the observation for 30 min.
(2) Test for prolonging sleep time of sodium pentobarbital
Compared with a blank control group, the average sleep time of the mice in the control group and the test group is slightly prolonged, wherein the sleep time of the mice in the test group is remarkably increased (P < 0.05) compared with the control group, namely the test group has a function of prolonging the average sleep time of the mice induced by pentobarbital. The method comprises the following specific steps:
effect of samples on prolonging sleep time of sodium pentobarbital
Figure BDA0003176772360000081
Figure BDA0003176772360000082
Note: the comparison of the blank control group is carried out,▲P<0.05，▲▲P<0.01。
(3) pentobarbital sodium subthreshold dose hypnosis experiment
Compared with the blank group, the sleep incidence rate of the mice of the control group and the test group has no obvious change and has no statistical significance (P > 0.05), so the product has no obvious effect on the sleep incidence rate of the mice induced by the sub-threshold dose of pentobarbital.
Effect of product on subthreshold dose hypnosis test of sodium pentobarbital
Figure BDA0003176772360000083
Figure BDA0003176772360000084
Figure BDA0003176772360000091
Note: the comparison of the blank control group is carried out,▲P<0.05，▲▲P<0.01。
(4) test of sleep latency of sodium pentobarbital
Compared with the blank group, the sleep time latency of the control group and the test group mice is shortened, the average sleep latency of the test group mice is obviously shortened with the control group (P is less than 0.05), and the statistical significance is achieved.
Influence of product on sleep latency time of sodium pentobarbital
Figure BDA0003176772360000092
Figure BDA0003176772360000093
Note: the comparison of the blank control group is carried out,▲P<0.05，▲▲P<0.01。
comparative examples 1 to 4
Comparative examples are set and the stability effect of each comparative product is observed (the specific operation steps refer to example 5), and the setting and detection results of the comparative examples are as follows:
comparative example Differences from example 1 Stability results
Comparative example 1 Without adding carrageenan The jelly has poor effect, and the separation of water and colloid is obvious
Comparative example 2 Rhizoma Amorphophalli powder is not added The jelly has poor effect, and the separation of water and colloid is obvious
Comparative example 3 Without adding potassium chloride Poor gelling effect and no gelling
Comparative example 4 Without addition of citric acid Accelerated generation of white turbidity and flocculent precipitate
Comparative example 5 Without addition of DL-malic acid Accelerated generation of white turbidity and flocculent precipitate
Comparative examples 5 to 6
Comparative examples are set and the stability effect of each comparative product is observed (the specific operation steps refer to example 5), and the setting and detection results of the comparative examples are as follows:
comparative example Differences from example 1 Stability results
Comparative example 5 The additive content is 3g/L The product is unstable and nonuniform
Comparative example 6 The additive content is 25g/L Too strong colloid, poor taste and poor stability
Comparative examples 7 to 11
Comparative examples were set and observed for sleep-aiding effect of each comparative product, respectively (the specific procedure is referred to as example 6), and the comparative examples were set as follows:
comparative example Differences from example 1
Comparative example 7 Without addition of gamma-aminobutyric acid
Comparative example 8 Without adding skipjack elastin peptide
Comparative example 9 Without addition of N-acetylneuraminic acid
Comparative example 10 Collagen peptide is not added
Comparative example 11 Without addition of nicotinamide
The resulting data are as follows:
(1) effect on prolonging sleep time of sodium pentobarbital
Figure BDA0003176772360000101
From the results, it is clear that, in comparative examples 8 to 11, comparative example 8 and comparative example 10 have no significant difference from the data of example 1; comparative example 11 differs greatly from example 1, and comparative example 9 differs most from example 1.
(2) Test of sleep latency of sodium pentobarbital
Figure BDA0003176772360000102
Figure BDA0003176772360000111
Comparative example 12
According to the results of comparative example 9 and comparative example 11, comparative example 12 was set, and the sleep-aiding effect was observed (the specific operation procedure was referred to example 6), and comparative example 12 was set as follows:
comparative example Differences from example 1
Comparative example 12 Without addition of nicotinamide and N-acetylneuraminic acid
The resulting data are as follows:
(1) effect on prolonging sleep time of sodium pentobarbital
Figure BDA0003176772360000112
(2) Test of sleep latency of sodium pentobarbital
Figure BDA0003176772360000113
From comparative example 7, it can be seen that γ -aminobutyric acid is the main ingredient having sleep-aiding effect in example 1;
as is clear from comparative example 9, comparative example 11 and comparative example 12, nicotinamide and N-acetylneuraminic acid have a sleep-aiding effect on gamma-aminobutyric acid.

Claims (10)

1. The jelly beverage is characterized in that additives in the jelly beverage comprise carrageenan, konjac flour, potassium chloride, citric acid and DL-malic acid, and the mass ratio of the additives is as follows:
carrageenan 1-10 Konjak powder 1-10 Potassium chloride 1-10 Citric acid 1-30 DL-malic acid 1-10
The jelly beverage also comprises: gamma-aminobutyric acid, skipjack elastin peptide, N-acetylneuraminic acid, collagen peptide and nicotinamide.
2. The jelly beverage according to claim 1, wherein the total content of the additives in the jelly beverage is 8 to 15 g/L.
3. The jelly beverage according to claim 2, wherein the total content of the additives in the jelly beverage is 11 g/L.
4. The jelly beverage according to claim 2, wherein the formulation of the jelly beverage is as follows:
Figure FDA0003176772350000011
Figure FDA0003176772350000021
5. the jelly beverage according to claim 4, wherein the formulation of the jelly beverage is as follows:
raw materials Added amount (g) Collagen peptide 3.0 Erythritol and its preparation method 5.2 Gamma-aminobutyric acid 1.5 Hyaluronic acid sodium salt 0.17 Additive agent 1.1 Skipjack elastin peptide 0.0068 N-acetylneuraminic acid 0.0032 Nicotinamide 0.0015 Vitamin B6 0.00013 Potassium sorbate 0.04 Sucralose 0.022 Aspartame 0.055 Edible essence 0.1 Water (W) The volume is up to 100mL
6. The jelly beverage according to claim 5, wherein the additives comprise the following components in parts by weight:
carrageenan 5 Konjak powder 5 Potassium chloride 5 Citric acid 20 DL-malic acid 5
7. A preparation method of the jelly beverage is characterized in that the preparation method is used for preparing the jelly beverage as claimed in any one of claims 1 to 6, and the preparation method comprises the production processes of weighing and preparing materials, blending, canning, sterilizing, packaging and the like.
8. The method according to claim 7, wherein the sterilization is carried out at 85 ℃ for 20 min.
9. The method of claim 7, wherein the formulation method comprises: turning on a switch of the process cold water and the colloid mill, and slowly milling the uniformly stirred materials into the cooking tank through the colloid mill along with the vortex of the process water; the grinding time is controlled to be more than 40s, the ingredients are required to be dissolved uniformly and fully, and no caking is required; and simultaneously turning on a steam switch, and controlling the steam pressure to be 0.2-0.25 MPa.
10. The method of claim 9, wherein the formulation method comprises: accurately weighing the essence according to the formula standard, slowly adding the weighed essence into the feed liquid, washing the inner wall of the container with 1kg of process hot water with the temperature of more than 85 ℃, and pouring the hot water into the feed liquid.
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