CN114946990A - Gel soft sweet rich in pitaya peel procyanidine and preparation method thereof - Google Patents
Gel soft sweet rich in pitaya peel procyanidine and preparation method thereof Download PDFInfo
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- CN114946990A CN114946990A CN202210493458.XA CN202210493458A CN114946990A CN 114946990 A CN114946990 A CN 114946990A CN 202210493458 A CN202210493458 A CN 202210493458A CN 114946990 A CN114946990 A CN 114946990A
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- China
- Prior art keywords
- peel
- pitaya peel
- rich
- pitaya
- procyanidin
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- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 title claims abstract description 83
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 title claims abstract description 83
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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- CWEZAWNPTYBADX-UHFFFAOYSA-N Procyanidin Natural products OC1C(OC2C(O)C(Oc3c2c(O)cc(O)c3C4C(O)C(Oc5cc(O)cc(O)c45)c6ccc(O)c(O)c6)c7ccc(O)c(O)c7)c8c(O)cc(O)cc8OC1c9ccc(O)c(O)c9 CWEZAWNPTYBADX-UHFFFAOYSA-N 0.000 claims abstract description 58
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- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims abstract description 21
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims abstract description 21
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- 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 claims abstract description 17
- 240000000785 Tagetes erecta Species 0.000 claims abstract description 17
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000600 sorbitol Substances 0.000 claims abstract description 17
- 239000000811 xylitol Substances 0.000 claims abstract description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 17
- 235000010447 xylitol Nutrition 0.000 claims abstract description 17
- 229960002675 xylitol Drugs 0.000 claims abstract description 17
- 244000157072 Hylocereus undatus Species 0.000 claims description 104
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
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- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 2
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- 239000002994 raw material Substances 0.000 description 9
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- 150000001453 anthocyanidins Chemical class 0.000 description 4
- 235000008758 anthocyanidins Nutrition 0.000 description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 2
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- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 1
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- JPFCOVZKLAXXOE-XBNSMERZSA-N (3r)-2-(3,5-dihydroxy-4-methoxyphenyl)-8-[(2r,3r,4r)-3,5,7-trihydroxy-2-(4-hydroxyphenyl)-3,4-dihydro-2h-chromen-4-yl]-3,4-dihydro-2h-chromene-3,5,7-triol Chemical compound C1=C(O)C(OC)=C(O)C=C1C1[C@H](O)CC(C(O)=CC(O)=C2[C@H]3C4=C(O)C=C(O)C=C4O[C@@H]([C@@H]3O)C=3C=CC(O)=CC=3)=C2O1 JPFCOVZKLAXXOE-XBNSMERZSA-N 0.000 description 1
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- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical group OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 1
- 235000012734 epicatechin Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/38—Sucrose-free products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses a jelly soft sweet rich in pitaya peel procyanidine and a preparation method thereof, and belongs to the technical field of food processing. The preparation method adopts ultrasonic wave assisted method to extract procyanidine from pitaya peel, and the procyanidine extract of the pitaya peel is prepared after concentration; the gelatin is used as a gel, the xylitol and the sorbitol are used as sweeteners, the citric acid is used as a sour agent, and the pitaya peel procyanidin extract and the marigold lutein extract are added to develop the green and healthy anti-asthenopia soft candy with low calorific value, good nutritional and healthy values, resource waste is reduced, and a new scheme is provided for pitaya resource development.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to gel soft sweets rich in procyanidine of pitaya peels and a preparation method of the gel soft sweets.
Background
Procyanidin is a polyphenol compound widely existing in plants, the basic structural unit is flavan-3-ol, the main monomers forming procyanidin are catechin and epicatechin, anthocyanin can be formed under acidic heating condition, and the procyanidin is often used as a functional component to be added into food. A large number of researches show that the procyanidine has physiological effects of resisting oxidation, reducing blood fat, resisting cancer, protecting the nervous system, protecting eye health and the like.
With the increasing importance of people on the nutrition and health of food, many food enterprises at home and abroad process the raw materials of agricultural products containing procyanidins to develop foods and health care products containing the components. At present, the products mainly take grape seeds, cowberry fruits and lotus seedpods as raw materials, procyanidine in the raw materials is extracted to prepare beverages, capsules and chewable tablets, and the products are fresh gel soft sweets.
The dragon fruit is a common tropical and subtropical fruit, is native to Brazil, Mexico and other places, and is widely planted in Guangdong, Guangxi, Yunnan, Guizhou, Hainan and other places in China. China is the second largest pitaya producing country in the world, and is large in planting scale and high in annual yield. In the production at present, the dragon fruit is mainly used for fresh eating and processing of pulp, and the peel is usually abandoned, thereby causing resource waste. Researches show that the pitaya peel contains procyanidine, so that the pitaya peel is a potential procyanidine resource. Extracting procyanidin from pitaya peel widens the source of procyanidin in food, and can provide a new direction for the development of pitaya resources and generate economic benefits.
Lutein is a carotenoid, widely exists in vegetables such as marigold, spinach and carrot, is mainly located in a macular region of retina in a human body, is a very important nutrient substance for the visual function of the human body, and has the effects of protecting eyesight, resisting oxidation, preventing cancer, protecting cardiovascular and the like.
The soft candy is a candy with high water content, softness, recovery and elasticity, and its main ingredients are water and food additives such as gelling agent, sweetening agent, sour agent and coloring agent.
With the increasing awareness of consumer's food nutrition and health, consumer demand for nutritional functional snack foods, sugar-free snack foods, has increased. Sucrose and glucose syrup are mostly used as sweetening agents, artificially synthesized pigments are used as color increasing agents, diseases such as obesity, hyperlipidemia and diabetes of a human body can be easily caused by excessive intake of sugar, and various allergies of the human body and normal metabolic functions of the human body can be easily interfered by excessive intake of the artificially synthesized pigments, so that the health of consumers is endangered.
A soft candy rich in purple highland barley anthocyanidin and its preparation method disclose using microwave-ultrasonic wave auxiliary method to extract purple highland barley anthocyanidin first, adopt ethanol solution as extractant, carry on anthocyanidin extraction to purple highland barley, later use purple highland barley anthocyanidin in method for making soft candy, its claim lies in extraction method and preparation method of soft candy. The patent application mainly uses the purple highland barley flowers as raw materials, and the patent application does not relate to the pretreatment of the raw materials before extraction, and in the actual production, the raw materials are usually stored and processed firstly.
A process for extracting proanthocyanidin from the peel of dragon fruit includes ultrasonic extracting in glacial acetic acid solution, centrifugal separation, loading supernatant in chromatographic column containing strongly basic anion-exchange resin, eluting with aqueous solution of alcohol, concentrating, freeze drying to obtain powder, and preparing bacteriostatic. The patent uses an oven to dry the pitaya peel, and because the process needs to be carried out in an environment of 60 ℃, procyanidine can be lost due to heating.
Disclosure of Invention
The invention aims to provide a jelly soft sweet rich in pitaya peel procyanidine and a preparation method thereof. The main component procyanidine of the soft candy is derived from the frequently abandoned dragon fruit peel, and the invention provides the gel soft candy rich in procyanidine of the dragon fruit peel and the preparation method thereof, which can improve the resource utilization rate and promote the development of the dragon fruit industry. The soft candy prepared by the method contains pitaya peel procyanidin and marigold lutein, has the effect of resisting asthenopia, does not contain sucrose and artificially synthesized pigment, is green and healthy, and is suitable for wide crowds.
The method of firstly freezing and drying in vacuum and then grinding into powder is adopted, so that the storage of the pitaya peel is realized, and the space utilization rate is improved; in order to improve the utilization rate of raw materials, a water bath extraction process is added after an ultrasonic process, and two sugar alcohols are selected as sweetening agents in the formula.
The invention reduces the heating loss of the procyanidine in the drying process by using a vacuum freeze drying method.
The invention provides a preparation method of jelly soft sweets rich in pitaya peel procyanidine, which comprises the following steps:
(1) cleaning fresh dragon fruit peel with sodium bicarbonate, cutting green scale of the fruit peel with a cutter, cutting into small pieces, freeze-drying in a vacuum freeze-drying machine, placing the obtained freeze-dried dragon fruit peel in a crusher, crushing, and sieving to obtain the dried dragon fruit peel powder.
(2) Procyanidine of the pitaya peel is extracted by an ultrasonic-assisted extraction method, and the specific operation is as follows: selecting 50-70% ethanol water solution by volume percentage as an extracting agent, performing ultrasonic treatment with the ultrasonic power of 120-180 watts, performing water bath extraction after ultrasonic treatment, performing suction filtration after water bath to obtain a dragon fruit peel procyanidin extracting solution, performing rotary evaporation and concentration on a filtrate obtained after suction filtration of the extracting solution to obtain the dragon fruit peel procyanidin extract.
(3) Mixing sorbitol and xylitol in proportion, decocting to uniform and transparent state, and cooling to obtain sugar solution.
(4) Adding water into gelatin, stirring, adding the sugar solution obtained in step (3), mixing, adding citric acid, commercial marigold lutein extract and the dragon fruit peel procyanidin extract obtained in step (2), mixing, and making into gel solution.
(5) And pouring the colloidal solution into a mold for cooling to obtain the jelly soft candy rich in the procyanidine of the pitaya peel.
Preferably, in the step (1), the freeze drying time is 48-60 hours, and the lowest temperature is set to-35 to-30 ℃; and (3) crushing for 2-3 minutes, and sieving by using a 100-mesh sieve.
Preferably, part of parameters of the water bath extraction process are explored, and process optimization is carried out.
Preferably, two sugar alcohols of sorbitol and xylitol are selected as sweeteners, and a proper proportion is preferably selected, and the amount of citric acid is preferably selected.
Preferably, in step (2), the concentration specifically comprises: the dragon fruit peel procyanidin extracting solution is subjected to rotary evaporation concentration under the conditions of 55-60 ℃ and 0.05-0.1 MPa of vacuum degree.
Further, the procyanidine of the pitaya peel obtained by the ultrasonic-assisted extraction method in the step (2) is specifically as follows: the material-liquid ratio of the dried pitaya peel powder to the ethanol aqueous solution of the extracting agent is 1g (15-20) mL, and the ultrasonic time is 15-30 minutes.
Preferably, the cooling in the step (3) is carried out until the temperature of the sugar solution is 70-75 ℃.
Preferably, the cooling temperature in the step (5) is 0-4 ℃.
Preferably, the cooling time in the step (5) is 24-48 hours.
Preferably, the jelly soft candy rich in the pitaya peel procyanidin comprises the following components in percentage by mass: 0.4 to 0.8 percent of dragon fruit peel procyanidin extract, 0.48 to 0.96 percent of marigold lutein extract sold in market, 0.06 to 0.1 percent of citric acid, 18.77 to 23.04 percent of gelatin, 28 to 32 percent of water and 45.59 to 51.16 percent of mixed sugar alcohol.
Preferably, the jelly soft candy rich in the pitaya peel procyanidin comprises the following components in percentage by mass: 18.77 to 22.73 percent of gelatin.
Preferably, the jelly soft sweet rich in pitaya peel procyanidins is prepared from the following raw materials in parts by mass: 0.4 percent of procyanidine extract of pitaya peel and 0.48 percent of lutein extract of marigold sold in the market.
Preferably, the mixed sugar alcohol comprises xylitol and sorbitol, and the mass ratio of the xylitol to the sorbitol is 1 (1.5-4).
The invention also provides the jelly soft sweet rich in the pitaya peel procyanidine prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
the invention discloses a preparation method of jelly soft sweets rich in pitaya peel procyanidins. In the actual production, the dragon fruit pulp is often used for fresh food or food processing, and the peel of the dragon fruit is usually discarded as garbage, aiming at the problem, the invention provides the method for preparing the soft sweet by taking the dragon fruit peel as the raw material and extracting the procyanidin from the dragon fruit pulp, so that the resource waste is effectively reduced, the added value of the dragon fruit is improved, the dragon fruit industry business can be widened, and the functional development of the dragon fruit industry is promoted.
The invention also discloses the jelly soft sweet rich in the pitaya peel procyanidine. The jelly soft sweet rich in pitaya peel procyanidin prepared by the preparation method disclosed by the invention replaces sucrose with sorbitol and xylitol, so that lower calorie is maintained while sweet taste is given to the candy, and the influence on the blood sugar level of a human body is reduced. By using the pitaya peel procyanidin extract and the marigold lutein extract in the market, the soft candy can be endowed with attractive color and luster under the condition of not using artificial pigment, so that the safety of food is improved; because the procyanidine and the lutein are very important bioactive components for eyes, the procyanidine and the lutein can effectively protect eye health, and the effect is better when the procyanidine and the lutein act together than when the procyanidine and the lutein are used alone, the soft sweet has the nutritional values of relieving visual fatigue, maintaining photopic vision persistence and the like, is a green and healthy leisure food, and meets the requirements of people on delicacy and visual health to a certain extent.
Detailed Description
In order to make the technical solution of the present invention better understood, the technical solution of the present invention will be further described with reference to specific embodiments.
Example 1
A preparation method of jelly soft sweets rich in procyanidine in pitaya peels comprises the following steps:
(1) after 300g of fresh pitaya peel is washed by baking soda, green scales of the peel are cut by a cutter, the peel is cut into small pieces, and the small pieces are dried in a vacuum freeze dryer for 48 hours, wherein the lowest temperature of the procedure is-35 ℃, and the dried pitaya peel is prepared.
(2) Crushing 45g of dried pitaya peel by using a crusher for 2 minutes, and sieving to obtain dried pitaya peel powder.
(3) According to the feed-liquid ratio of 1g: adding 400mL of ethanol water solution with the volume percentage concentration of 50% into 20g of dried dragon fruit peel powder according to the proportion of 20mL, extracting procyanidine in the dragon fruit peel powder by an ultrasonic extraction method, carrying out ultrasonic treatment for 30 minutes and with the ultrasonic power of 120 watts, carrying out ultrasonic treatment, carrying out water bath at 40 ℃ for 1.5 hours, carrying out suction filtration, measuring the content of procyanidine in filtrate to be 639.06 mug/g by an ultraviolet/visible light spectrophotometry (refer to the determination method of procyanidine in DB 12/T885-2019 plant extract), carrying out reduced pressure rotary evaporation and concentration on the filtrate at the vacuum degree of 60 ℃ and 0.1MPa to 3.33g, and obtaining the dragon fruit peel procyanidine concentrate.
(4) Mixing 13.68g of sorbitol and 9.12g of xylitol according to the mass ratio of 6: 4, decocting until a uniform and transparent sugar solution is formed, and then cooling to 75 ℃.
(5) Adding 16g of purified water into 10.73g of gelatin, stirring uniformly, adding 22.80g of sugar solution cooled to 75 ℃ in the step (4) after the gelatin is completely dissolved, mixing uniformly, adding 0.04g of citric acid, 0.24g of marigold lutein extract sold in the market and 0.2g of pitaya peel procyanidin concentrate, mixing uniformly, and preparing into a gel solution. Wherein the adding amount of the pitaya peel procyanidin concentrate is 0.4 percent of the total mass of the gel solution, the adding amount of the commercially available marigold lutein extract is 0.48 percent of the total mass of the gel solution, the adding amount of the citric acid is 0.08 percent of the total mass of the gel solution, the adding amount of the gelatin is 21.45 percent of the total mass of the gel solution, the adding amount of the water is 32 percent of the total mass of the gel solution, and the adding amount of the sorbitol and xylitol mixed sugar alcohol is 45.59 percent of the total mass of the gel solution.
(6) Pouring the gel solution prepared in the step (5) into a mold, and cooling at 4 ℃ for 24 hours to prepare the gel soft sweets rich in the pitaya peel procyanidins.
(7) The prepared fondant was subjected to texture analysis and sensory evaluation.
The texture analysis conditions were: the TPA test mode is a mode in which,adopting a P/36R cylindrical probe, the speed before, after and after the test is 2 multiplied by 10 -3 m/s, compressibility: 50%, trigger force 5g, residence time: and 5 s. Each piece of gum was measured in a flat and uniform portion (1 cm. times.1 cm. times.0.6 cm), and each group was measured in parallel 6 times.
Table 1 texture analysis results of the jelly drops rich in procyanidin from pitaya peel prepared in example 1
| Hardness per gram | Elasticity | Cohesiveness | Tackiness per gram | Chewiness of the product | Recovery property |
| 1378.62 | 3.34 | 0.96 | 1317.51 | 4211.40 | 0.83 |
As can be seen from table 1, the soft candy obtained in example 1 had relatively low hardness and adhesiveness, good cohesiveness, and good chewiness and recovery, compared to the other examples.
The sensory evaluation method comprises the following steps: inviting 12 tasters of food profession to carry out sensory evaluation, evaluating each index of the candy,
the arithmetic mean value of each index score is taken as the final sensory score, and the sensory evaluation standard is shown in table 2.
TABLE 2 Soft candy sensory evaluation criteria
Table 3 sensory evaluation results of the jelly drops rich in pitaya peel procyanidin prepared in example 1
| Hardness of hardness | Elasticity | Tooth adhesion | Chewiness of the product | Sweetness level |
| 6.50 | 7.83 | 9.25 | 7.00 | 6.58 |
As can be seen from table 3, the soft candy obtained in example 1 had lower sensory preference in terms of hardness, elasticity, sweetness, etc., higher acceptability in terms of tooth adhesion and chewiness, moderate sweetness, and no dry mouth feel, compared to the other examples.
Example 2
A preparation method of jelly soft sweets rich in pitaya peel procyanidine comprises the following steps:
(1) after 300g of fresh pitaya peel is washed by baking soda, green scales of the peel are cut by a cutter, the peel is cut into small pieces, and the small pieces are dried in a vacuum freeze dryer for 48 hours, wherein the lowest temperature of the procedure is-35 ℃, and the dried pitaya peel is prepared.
(2) Crushing 45g of dried dragon fruit peel by using a crusher for 2 minutes, and sieving to obtain dried dragon fruit peel powder.
(3) According to the feed-liquid ratio of 1g: adding 400mL of ethanol water solution with the volume percentage concentration of 50% into 20g of dried dragon fruit peel powder according to the proportion of 20mL, extracting procyanidine in the dragon fruit peel powder by an ultrasonic extraction method, carrying out ultrasonic treatment for 30 minutes and with the ultrasonic power of 150 watts, carrying out ultrasonic treatment, carrying out water bath at 50 ℃ for 2.5 hours, carrying out suction filtration, measuring the content of procyanidine in filtrate to be 345.31 mug/g by an ultraviolet/visible light spectrophotometry (refer to the determination method of procyanidine in DB 12/T885-2019 plant extract), carrying out reduced pressure rotary evaporation and concentration on the filtrate to be 3.33g at the vacuum degree of 60 ℃ and 0.1MPa, and obtaining the dragon fruit peel procyanidine concentrate.
(4) Mixing 19.04g of sorbitol and 4.76g of xylitol according to the mass ratio of 8: 2, decocting until a uniform and transparent sugar solution is formed, and then cooling to 75 ℃.
(5) Adding 15g of purified water into 11.20g of gelatin, stirring uniformly, adding 23.80g of sugar solution cooled to 75 ℃ in the step (4) after the gelatin is completely dissolved, mixing uniformly, adding 0.03g of citric acid, 0.24g of commercially available marigold lutein extract and 0.2g of pitaya peel procyanidin concentrate, mixing uniformly, and preparing into a gel solution. Wherein the adding amount of the pitaya peel procyanidin concentrate is 0.4 percent of the total mass of the gel solution, the adding amount of the commercially available marigold lutein extract is 0.48 percent of the total mass of the gel solution, the adding amount of the citric acid is 0.06 percent of the total mass of the gel solution, the adding amount of the gelatin is 22.40 percent of the total mass of the gel solution, the adding amount of the water is 30 percent of the total mass of the gel solution, and the adding amount of the sorbitol and xylitol mixed sugar alcohol is 47.60 percent of the total mass of the gel solution.
(6) Pouring the gel solution prepared in the step (5) into a mold, and cooling at 4 ℃ for 40 hours to prepare the gel soft sweets rich in the pitaya peel procyanidins.
(7) The prepared fondant was subjected to texture analysis and sensory evaluation.
The texture analysis conditions were the same as in example 1.
Table 4 texture analysis results of the jelly drops rich in procyanidin from pitaya peel prepared in example 2
| Hardness per gram | Elasticity | Cohesiveness | Tackiness/g | Chewiness of the product | Recovery property |
| 1719.67 | 2.63 | 0.97 | 1549.89 | 4519.86 | 0.83 |
As can be seen from table 4, the soft candy obtained in example 2 had moderate hardness, elasticity, and adhesiveness, and was excellent in cohesiveness, chewiness, and recovery, as compared with the other examples.
Sensory evaluation methods and criteria were the same as in example 1.
TABLE 5 sensory evaluation results of the jelly drops rich in pitaya peel procyanidin prepared in example 2
| Hardness of hardness | Elasticity | Tooth adhesion | Chewiness of the product | Sweetness level |
| 7.17 | 7.25 | 9.00 | 7.25 | 5.25 |
As can be seen from table 5, the soft candy obtained in example 2 had lower sensory preference in terms of hardness, sweetness, etc., moderate index such as chewiness and elasticity, higher acceptable level of tooth-sticking property, extremely light sweetness, and no dry mouth feeling, compared to the other examples.
Example 3
A preparation method of jelly soft sweets rich in pitaya peel procyanidine comprises the following steps:
(1) after 300g of fresh pitaya peel is washed by baking soda, green scales of the peel are cut off by a cutter, the peel is cut into small pieces and dried in a vacuum freeze dryer for 60 hours, and the lowest temperature of the procedure is-35 ℃, so that the dried pitaya peel is prepared.
(2) And (3) crushing 30g of dried dragon fruit peel by using a crusher for 2 minutes, and sieving to obtain dried dragon fruit peel powder.
(3) According to the feed-liquid ratio of 1g: adding 400mL of ethanol water solution with the volume percentage concentration of 50% into 20g of dried dragon fruit peel powder according to the proportion of 20mL, extracting procyanidine in the dragon fruit peel powder by an ultrasonic extraction method, carrying out ultrasonic treatment for 30 minutes and with the ultrasonic power of 180 watts, carrying out ultrasonic treatment, carrying out water bath at 60 ℃ for 2 hours, carrying out suction filtration, measuring the content of procyanidine in filtrate to be 420.31 mug/g by an ultraviolet/visible light spectrophotometry (refer to the method for measuring procyanidine in DB 12/T885-2019 plant extracts), carrying out reduced pressure rotary evaporation and concentration on the filtrate at 60 ℃ and the vacuum degree of 0.1MPa to 3.33g, and obtaining the dragon fruit peel procyanidine concentrate.
(4) Mixing 17.14g of sorbitol and 7.34g of xylitol according to a mass ratio of 7: 3, decocting until a uniform and transparent sugar solution is formed, and then cooling to 75 ℃.
(5) Adding 14g of purified water into 11.52g of gelatin, stirring uniformly, adding 24.48g of the sugar solution cooled to 75 ℃ in the step (4) after the gelatin is completely dissolved, mixing uniformly, adding 0.05g of citric acid, 0.24g of commercially available marigold lutein extract and 0.2g of pitaya peel procyanidin concentrate, mixing uniformly, and preparing into a gel solution. Wherein the adding amount of the pitaya peel procyanidin concentrate is 0.4 percent of the total mass of the gel solution, the adding amount of the commercially available marigold lutein extract is 0.48 percent of the total mass of the gel solution, the adding amount of the citric acid is 0.1 percent of the total mass of the gel solution, the adding amount of the gelatin is 23.04 percent of the total mass of the gel solution, the adding amount of the water is 28 percent of the total mass of the gel solution, and the adding amount of the sorbitol and xylitol mixed sugar alcohol is 48.96 percent of the total mass of the gel solution.
(6) Pouring the gel solution prepared in the step 5) into a mold, and cooling at 4 ℃ for 24 hours to prepare the gel soft sweets rich in the procyanidine of the pitaya peel.
(7) The prepared fondant was subjected to texture analysis and sensory evaluation.
The texture analysis conditions were the same as in example 1.
Table 6 texture analysis results of the jelly drops rich in procyanidin from pitaya peel prepared in example 3
As is clear from table 6, the soft candy obtained in example 3 had higher hardness, adhesiveness and chewiness, and was excellent in cohesiveness, restorability and chewiness, compared with the other examples.
Sensory evaluation methods and criteria were the same as in example 1.
Table 7 sensory evaluation results of the jelly drops rich in pitaya peel procyanidin prepared in example 3
| Hardness of hardness | Elasticity | Tooth adhesion | Chewiness of the product | Sweetness level |
| 8.25 | 8.5 | 8.75 | 7.00 | 5.75 |
As is clear from table 7, the soft candy obtained in example 3 had a lower sensory preference in terms of chewiness and sweetness, a higher acceptable level in terms of softness, stickiness, elasticity, and the like, a lighter sweetness, and no dry mouth feel, compared to the other examples.
Example 4
A preparation method of jelly soft sweets rich in pitaya peel procyanidine comprises the following steps:
(1) after 300g of fresh pitaya peel is washed by baking soda, green scales of the peel are cut off by a cutter, the peel is cut into small pieces, and the small pieces are dried in a vacuum freeze dryer for 54 hours, wherein the lowest temperature of the procedure is-35 ℃, and the dried pitaya peel is prepared.
(2) And (3) crushing 40g of dried dragon fruit peel by using a crusher for 2 minutes, and sieving to obtain dried dragon fruit peel powder.
(3) According to the feed-liquid ratio of 1g: adding 400mL of ethanol aqueous solution with the volume percentage concentration of 70% into 20g of dried pitaya peel powder according to the proportion of 20mL, extracting procyanidin in the pitaya peel powder by an ultrasonic extraction method, carrying out ultrasonic treatment for 30 minutes and with the ultrasonic power of 180 watts, carrying out ultrasonic treatment, carrying out water bath at 40 ℃ for 2.5 hours, carrying out suction filtration, measuring the content of procyanidin in filtrate to be 464.06 mu g/g by using an ultraviolet/visible spectrophotometry (referring to a method for measuring procyanidin in DB 12/T885-2019 plant extracts), carrying out reduced pressure rotary evaporation concentration on the filtrate at 60 ℃ and the vacuum degree of 0.1MPa to 3.33g, and obtaining the pitaya peel procyanidin concentrate.
(4) Mixing 14.48g of sorbitol and 9.65g of xylitol according to a mass ratio of 6: 4, decocting until a uniform and transparent sugar solution is formed, and then cooling to 75 ℃.
(5) Adding 16g of purified water into 9.38g of gelatin, stirring uniformly, adding 24.13g of sugar solution cooled to 75 ℃ in the step (4) after the gelatin is completely dissolved, mixing uniformly, adding 0.05g of citric acid, 0.24g of commercially available marigold lutein extract and 0.2g of pitaya peel procyanidin concentrate, mixing uniformly, and preparing into a gel solution. Wherein the adding amount of the pitaya peel procyanidin concentrate is 0.4 percent of the total mass of the gel solution, the adding amount of the commercially available marigold lutein extract is 0.48 percent of the total mass of the gel solution, the adding amount of the citric acid is 0.1 percent of the total mass of the gel solution, the adding amount of the gelatin is 18.77 percent of the total mass of the gel solution, the adding amount of the water is 32 percent of the total mass of the gel solution, and the adding amount of the sorbitol and xylitol mixed sugar alcohol is 48.25 percent of the total mass of the gel solution.
(6) Pouring the gel solution prepared in the step 5) into a mould, and cooling for 48 hours at 4 ℃ to prepare the gel soft sweet rich in procyanidine of pitaya peel.
(7) The prepared fondant was subjected to texture analysis and sensory evaluation.
The texture analysis conditions were the same as in example 1.
Table 8 texture analysis results of the jelly drops rich in procyanidin from pitaya peel prepared in example 4
| Hardness per gram | Elasticity | Cohesiveness | Tackiness/g | Chewiness of the product | Recovery property |
| 1480.71 | 2.11 | 0.96 | 1425.25 | 3281.143 | 0.815 |
As is clear from table 8, the soft sweets obtained in example 4 were inferior in hardness, elasticity and recovery, and good in cohesiveness, tackiness and chewiness, compared with the other examples.
Sensory evaluation methods and criteria were the same as in example 1.
Table 9 sensory evaluation results of the jelly prepared in example 4 and enriched with procyanidins from pitaya peel
| Hardness of hardness | Elasticity | Adhesiveness to teeth | Chewiness of the product | Sweetness level |
| 7.17 | 8.25 | 8.83 | 6.42 | 6.83 |
As can be seen from table 9, the soft candy obtained in example 4 had lower sensory preference in terms of hardness, chewiness, etc., higher acceptability in terms of tooth viscosity and elasticity, moderate sweetness, and no dry mouth feel, as compared to the other examples.
The embodiments described above are only a part of the embodiments of the present invention, and not all of them. All other embodiments, which are not modified or substantially modified by those of ordinary skill in the art based on the embodiments of the present invention, shall fall within the scope of the present invention.
Claims (10)
1. The preparation method of the jelly soft sweet rich in pitaya peel procyanidine is characterized by comprising the following steps of:
(1) cleaning dragon fruit peel with sodium bicarbonate, removing peel scales, cutting into blocks, performing vacuum freeze drying, crushing the obtained freeze-dried dragon fruit peel, sieving to obtain dried dragon fruit peel powder, and extracting procyanidine of the dragon fruit peel by an ultrasonic-assisted extraction method, wherein the specific operation is as follows: selecting 50-70% by volume of ethanol water solution as an extractant, performing ultrasonic extraction in water bath at the temperature of 40-60 ℃ and the ultrasonic power of 120-180 watts, performing suction filtration after the water bath to obtain a pitaya peel procyanidin extracting solution, and performing suction filtration on the extracting solution and then concentrating to obtain a pitaya peel procyanidin extract;
(2) mixing sorbitol and xylitol in proportion, decocting to be uniform and transparent, and cooling to obtain sugar solution;
(3) adding water into gelatin, stirring, adding the sugar solution obtained by cooling in step (2), mixing, adding citric acid, commercially available marigold lutein extract and the pitaya peel procyanidin extract obtained in step (1), mixing to obtain a gel solution, pouring the gel solution into a mold, and cooling to obtain the gel soft candy rich in pitaya peel procyanidin.
2. The preparation method of the jelly soft candy rich in pitaya peel procyanidins as claimed in claim 1, wherein the vacuum freeze-drying time in the step (1) is 48-60 hours.
3. The preparation method of the jelly soft candy rich in pitaya peel procyanidins as claimed in claim 1, wherein in the step (1), the crushing time is 2-3 minutes; the temperature of the vacuum freeze drying is-35 to-30 ℃.
4. The method for preparing the jelly soft candy rich in pitaya peel procyanidins as claimed in claim 1, wherein in the step (1), the concentration specifically comprises the following steps: the dragon fruit peel procyanidin extracting solution is subjected to rotary evaporation concentration under the conditions of 55-60 ℃ and 0.05-0.1 MPa of vacuum degree.
5. The preparation method of the jelly soft candy rich in pitaya peel procyanidins as claimed in claim 1, wherein the cooling in the step (2) is carried out until the sugar solution temperature is 70-75 ℃.
6. The preparation method of the jelly candy rich in pitaya peel procyanidins as claimed in claim 1, wherein the cooling temperature in the step (3) is 0-4 ℃.
7. The preparation method of the jelly candy rich in pitaya peel procyanidins as claimed in claim 1, wherein the cooling time in the step (3) is 24-48 hours.
8. The method for preparing the pitaya peel procyanidin-rich jelly candy as claimed in claim 1, wherein the pitaya peel procyanidin-rich jelly candy comprises the following components in percentage by mass: 0.4 to 0.8 percent of dragon fruit peel procyanidin extract, 0.48 to 0.96 percent of marigold lutein extract sold in market, 0.06 to 0.1 percent of citric acid, 18.77 to 23.04 percent of gelatin, 28 to 32 percent of water and 45.59 to 51.16 percent of mixed sugar alcohol.
9. The preparation method of the jelly soft candy rich in pitaya peel procyanidins as claimed in claim 8, wherein the mixed sugar alcohol comprises xylitol and sorbitol, and the mass ratio of the xylitol to the sorbitol is 1 (1.5-4).
10. The jelly soft candy rich in procyanidins from pitaya peel prepared by the preparation method of claim 1.
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