CN115812835A - Olive leaf extract gel soft candy and preparation method thereof - Google Patents
Olive leaf extract gel soft candy and preparation method thereof Download PDFInfo
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- CN115812835A CN115812835A CN202310005065.4A CN202310005065A CN115812835A CN 115812835 A CN115812835 A CN 115812835A CN 202310005065 A CN202310005065 A CN 202310005065A CN 115812835 A CN115812835 A CN 115812835A
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Images
Classifications
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- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides olive leaf extract gel soft sweets and a preparation method thereof, and belongs to the technical field of food industry. The olive leaf extract with natural plant active ingredients is used as a main raw material, the low-calorie sugar alcohol is used as a sweetening agent, the olive leaf extract is a novel health-care soft sweet integrating nutrition, taste and flavor, the olive leaf extract has the functions of resisting inflammation, resisting bacteria, resisting oxidation, resisting virus and the like, the defect of intolerance of blood sugar is overcome, the added sugar alcohol raw material cannot be digested, absorbed and metabolized by the body, the types of gel soft sweet on the market at present are enriched while the health and nutritional values are emphasized, the nutritional effect of the gel soft sweet is expanded, the gel soft sweet has a strong health-care effect, and the olive leaf extract is a novel and unique soft sweet product.
Description
Technical Field
The invention relates to the technical field of food industry, in particular to olive leaf extract gel soft sweets and a preparation method thereof.
Background
The gel soft sweets are candies with low calorie and high moisture (usually the moisture content is 10-20%), have the advantages of good chewiness, fine and smooth mouthfeel, no tooth sticking, difficulty in decayed teeth, high elasticity, luster and the like, and are well favored by consumers. With the improvement of living standard, health problems are gradually paid attention to by people, and correct and scientific health preservation is continuously established, so that not only the requirements on taste are met, but also consumers pay more attention to the active ingredients contained in the health-care tea, the difficulty of sugar metabolism and the health-care effect. At present, most gel soft sweets mainly contain various types of polysaccharides, reports of adding active ingredients with health care effects are very rare, and the problems of few varieties, low nutritional value and single taste exist. Therefore, the factors of low sweetness, easy metabolism, low calorie, strong functionality, etc. will become the focus and concern of the development and research of the novel soft sweets.
Disclosure of Invention
The invention aims to provide olive leaf extract gel soft sweets and a preparation method thereof, and the gel soft sweets can promote the development and application of polyphenol active ingredients in olive leaves in the gel soft sweets.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides olive leaf extract gel soft sweets which comprise the following preparation raw materials in parts by weight: 16-32 parts of olive leaf extract concentrated solution, 5-13 parts of lemon juice, 21-55 parts of sugar alcohol, 2-4 parts of honey, 3-6 parts of gel and 0-0.5 part of citric acid.
Preferably, the preparation process of the olive leaf extract concentrated solution comprises the following steps:
mixing the olive leaf powder, water and enzyme, and sequentially homogenizing, performing ultrasonic treatment in water bath, centrifuging, and rotary evaporation and concentration to obtain concentrated solution of olive leaf extract.
Preferably, the mass ratio of the olive leaf powder to the water is 1 (30-50); the enzyme is beta-glucosidase, cellulase and pectinase, and the mass ratio of the beta-glucosidase to the cellulase to the pectinase is (1-2) to (1-2); the mass ratio of the enzyme to the olive leaf powder is (0.04-0.08) to 1.
Preferably, the temperature of the water bath ultrasound is 40-70 ℃, and the time is 30-60 min; the rotation speed of the centrifugal separation is 13000rpm, and the time is 10min; the vacuum degree of the rotary evaporation concentration is 0.097MPa.
Preferably, the preparation process of the lemon juice comprises the following steps:
mixing the fresh lemon without seeds with water, homogenizing, adding compound enzyme into the obtained homogenate, carrying out enzymolysis, and filtering to obtain lemon juice.
Preferably, the mass ratio of the fresh lemon fruits to the water is 1; the rotating speed of the homogenate is 11000-15000 rpm, and the time is 3-5 min; the compound enzyme is cellulase and pectinase, and the mass ratio of the cellulase to the pectinase is (1-2) to (1-2); the mass ratio of the compound enzyme to the fresh lemon is (0.01-0.02) to 1; the temperature of the enzymolysis is 20-50 ℃, and the time is 20-40 min.
Preferably, the sugar alcohol comprises two or three of maltitol, xylitol and erythritol; in the sugar alcohol, the using amount of maltitol is 10-19 parts, the using amount of xylitol is 11-15 parts, and the using amount of erythritol is 13-21 parts.
Preferably, the gelling agent comprises gelatin and carrageenan; the mass ratio of the gelatin to the carrageenan is 2.
The invention provides a preparation method of olive leaf extract gel soft sweets in the technical scheme, which comprises the following steps:
mixing the gel with water, swelling, and heating in water bath to 50-65 ℃ to obtain a mixed sol solution;
mixing sugar alcohol and water, boiling at 100-400 rpm, adding the mixed sol solution when the temperature reaches 100-105 ℃, keeping the boiling temperature at 100-110 ℃ under the stirring condition of 600-700 rpm until the content of soluble solids in the sol solution is 74-80% by a saccharimeter to obtain syrup;
and cooling the syrup to 75-85 ℃, adding the concentrated olive leaf extract solution, lemon juice, honey and citric acid, boiling for the second time, casting the obtained slurry into a film, cooling, forming gel, and sequentially demolding and drying to obtain the olive leaf extract gel soft sweets.
Preferably, the mass ratio of the gel to water during swelling is 1 (20-30); the swelling time is 40-60 min; during the first boiling, the mass ratio of the sugar alcohol to the water is 1 (10-25); and during the second boiling, the stirring speed is 1000-1300 rpm, and the stirring time is 2-4 min.
The invention provides olive leaf extract gel soft sweets, which take olive leaf extracts (containing active ingredients with antioxidant function, namely oleuropein and hydroxytyrosol, and having various effects of resisting inflammation, resisting fungi, resisting viruses, resisting oxidation, resisting cancers, reducing blood sugar and the like) with natural plant active ingredients as main raw materials, take low-calorie sugar alcohol as a sweetening agent, and are novel health soft sweets integrating nutrition, mouthfeel and flavor.
The olive leaf extract gel soft candy provided by the invention has smooth and complete surface, luster and elasticity, fine and smooth mouthfeel without sticking to teeth, moderate sour and sweet taste, chewy flavor, unique olive and lemon flavors, health care effect and suitability for consumers at different ages, is a novel unique health care soft candy integrating nutrition, mouthfeel and flavor, widens thought and channel for development and utilization of olive leaves, and has very good development prospect.
Drawings
FIG. 1 is a process diagram of a method for manufacturing jelly candy containing olive leaf extract according to the present application;
FIG. 2 is a graph showing the removal efficiency of DPPH radical by the olive leaf extract concentrate prepared in example 1;
FIG. 3 is a graph showing the OH radical scavenging efficiency of the olive leaf extract concentrate prepared in example 1.
Detailed Description
As shown in figure 1, the invention provides olive leaf extract gel soft sweets which comprise the following preparation raw materials in parts by weight: 16-32 parts of olive leaf extract concentrated solution, 5-13 parts of lemon juice, 21-55 parts of sugar alcohol, 2-4 parts of honey, 3-6 parts of gel and 0-0.5 part of citric acid.
In the present invention, unless otherwise specified, all the starting materials required for the preparation are commercially available products well known to those skilled in the art.
The preparation raw materials of the olive leaf extract gel soft sweets comprise 16-32 parts by mass of olive leaf extract concentrated solution, and preferably 20-26 parts by mass of olive leaf extract concentrated solution.
In the present invention, the preparation process of the common olive leaf extract concentrate preferably includes:
mixing the olive leaf powder, water and enzyme, and sequentially homogenizing, performing ultrasonic treatment in water bath, centrifuging, and rotary evaporation and concentration to obtain concentrated solution of olive leaf extract.
In the present invention, the preparation method of the olive leaf powder is preferably: cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain olive leaf powder.
In the invention, the mass ratio of the olive leaf powder to water is preferably 1 (30-50), more preferably 1 (35-45); the water is preferably distilled water.
In the present invention, the enzyme is preferably β -glucosidase, cellulase and pectinase, and the mass ratio of β -glucosidase, cellulase and pectinase is preferably (1-2): 1-2, more preferably 1; the mass ratio of the enzyme to the olive leaf powder is preferably (0.04 to 0.08): 1, more preferably (0.05 to 0.07): 1, and even more preferably 0.06).
The olive leaf powder, the water and the enzyme are not particularly limited, and the materials are uniformly mixed according to the well-known process in the field.
The homogenization is not particularly limited in the present invention, and may be carried out according to a procedure well known in the art. In the invention, the temperature of the water bath ultrasound is preferably 40-70 ℃, more preferably 50-60 ℃, and further preferably 55 ℃; the time is preferably 30 to 60min, more preferably 40 to 55min, and further preferably 50min; in the water bath ultrasonic process, enzymolysis is carried out, so that oleuropein and hydroxytyrosol in the olive leaf powder are extracted.
In the invention, the rotation speed of the centrifugal separation is preferably 13000rpm, and the time is preferably 10min; the centrifugal separation mode is preferably freezing centrifugation, after the freezing centrifugation, extracting upper layer hydrolysate, and performing rotary evaporation concentration on the obtained hydrolysate; the vacuum degree of the rotary evaporation concentration is preferably 0.097MPa. The present invention preferably performs the rotary evaporation concentration until no liquid flows out.
The preparation raw materials of the olive leaf extract gel soft sweets comprise 5-13 parts of lemon juice, preferably 7-10 parts of the olive leaf extract concentrated solution by mass.
In the present invention, the preparation process of the lemon juice preferably comprises:
mixing the fresh lemon without seeds with water, homogenizing, adding compound enzyme into the obtained homogenate, carrying out enzymolysis, and filtering to obtain lemon juice.
Preferably, the method comprises the steps of cleaning fresh lemons, removing seed parts, cutting the fresh lemons into small blocks with the size of less than or equal to 1cm multiplied by 1cm, adding ice purified water, and homogenizing. In the invention, the mass ratio of the fresh lemon fruit to the water is preferably 1 (1-2), more preferably 1 (1.5-1.8); the rotating speed of the homogenate is preferably 11000 to 15000rpm, and more preferably 12000 to 13000rpm; the time is preferably 3 to 5min, more preferably 3.5 to 4.5min; the compound enzyme is preferably cellulase and pectinase, and the mass ratio of the cellulase to the pectinase is preferably (1-2) to (1-2), more preferably 2; the mass ratio of the compound enzyme to fresh lemon fruits is preferably (0.01-0.02) to 1, more preferably 0.016; the temperature of the enzymolysis is preferably 20-50 ℃, and more preferably 30-45 ℃; the time is preferably 20 to 40min, more preferably 30 to 35min. The filtration is not particularly limited in the present invention and may be carried out according to a procedure well known in the art.
The preparation raw materials of the olive leaf extract gel soft sweets comprise 21-55 parts of sugar alcohol, preferably 30-43 parts of sugar alcohol based on the mass parts of the olive leaf extract concentrated solution.
In the present invention, the sugar alcohol preferably includes two or three of maltitol, xylitol and erythritol; among the sugar alcohols, maltitol is preferably used in an amount of 10 to 19 parts, xylitol is preferably used in an amount of 11 to 15 parts, and erythritol is preferably used in an amount of 13 to 21 parts.
Based on the mass parts of the olive leaf extract concentrated solution, the preparation raw materials of the olive leaf extract gel soft sweets comprise 2-4 parts of honey, and preferably 3.5 parts of honey.
The preparation raw materials of the olive leaf extract gel soft sweets comprise 3-6 parts of gel, preferably 4-5 parts of gel based on the mass parts of the olive leaf extract concentrated solution. In the present invention, the gelling agent preferably comprises gelatin and carrageenan; the mass ratio of the gelatin to the carrageenan is preferably 2.
The preparation raw material of the olive leaf extract gel soft sweets comprises 0-0.5 part of citric acid, preferably 0.3-0.4 part of the olive leaf extract concentrated solution by mass.
The invention provides a preparation method of olive leaf extract gel soft sweets in the technical scheme, which comprises the following steps:
mixing the gel with water, swelling, and heating in water bath to 50-65 ℃ to obtain a mixed sol solution;
mixing sugar alcohol and water, boiling at 100-400 rpm, adding the mixed sol solution when the temperature reaches 100-105 ℃, keeping the boiling temperature at 100-110 ℃ under the stirring condition of 600-700 rpm until the content of soluble solids in the sol solution is 74-80% by a saccharimeter to obtain syrup;
and cooling the syrup to 75-85 ℃, adding the concentrated olive leaf extract solution, lemon juice, honey and citric acid, boiling for the second time, casting the obtained slurry into a film, cooling, forming gel, and sequentially demolding and drying to obtain the olive leaf extract gel soft sweets.
The invention mixes the gel with water, swells, heats in water bath to 50-65 ℃, and obtains mixed sol solution.
In the present invention, the water is preferably purified water; during swelling, the mass ratio of the gel to water is preferably 1 (20-30), more preferably 1 (22-28); the swelling time is preferably 40-60 min, and more preferably 45-50 min; after heating in a water bath to 50-65 ℃ (more preferably 55-60 ℃), the invention preferably stirs at 500-800 rpm (more preferably 600-700 rpm) until fully dissolving to obtain a mixed sol solution.
After obtaining the mixed sol solution, the sugar alcohol and water are mixed, the mixture is boiled for the first time, the mixture is stirred at 100-400 rpm (more preferably 200-350 rpm), when the temperature reaches 100-105 ℃ (more preferably 102-103 ℃), the mixed sol solution is added, the boiling temperature is kept at 100-110 ℃ (more preferably 105-107 ℃) under the stirring condition of 600-700 rpm (more preferably 620-650 rpm), until the content of soluble solids in the sugar sol solution is 74-80%, more preferably 75-78%, measured by a saccharimeter, and the syrup is obtained.
In the present invention, the mass ratio of the sugar alcohol to water in the first boiling is preferably 1 (10 to 25), more preferably 1 (15 to 20); the water is preferably purified water.
After obtaining the syrup, when the temperature of the syrup is cooled to 75-85 ℃ (more preferably 80-83 ℃), olive leaf extract concentrated solution, lemon juice, honey and citric acid are added for secondary boiling, after the obtained pulp is coated with a film, the gel is cooled and formed, and demoulding and drying are sequentially carried out, so that the olive leaf extract gel soft candy is obtained.
In the present invention, in the second boiling, the stirring rate is preferably 1000 to 1300rpm (more preferably 1100 to 1200 rpm), and the stirring time is preferably 2 to 4min (more preferably 3 min); the drying mode is preferably electric heating air blast drying, the drying temperature is preferably 50-60 ℃ (more preferably 55-60 ℃), and the drying time is preferably 4-6 h, more preferably 5-5.5 h.
The process of casting, cooling gel forming and demolding is not particularly limited in the present invention, and may be performed according to a process well known in the art.
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The olive leaf extract gel soft candy is prepared from the following raw materials in parts by weight: 26 parts of olive leaf extract concentrated solution, 13 parts of lemon juice, 14 parts of xylitol, 13 parts of erythritol, 3.5 parts of honey, 4.5 parts of gel (the weight ratio of gelatin to carrageenan is selected to be 2.
The preparation method of the concentrated solution of the olive leaf extract comprises the following steps:
(1) Cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain fine powder of olive leaves;
(2) Weighing (1) olive leaf fine powder, adding distilled water according to a feed-liquid ratio of 1 to 45 (mass ratio), adding beta-glucosidase, cellulase and pectinase (the mass ratio of the beta-glucosidase to the cellulase to the pectinase is 1;
the preparation process of lemon juice comprises:
(1) Taking fresh lemon fruits, cleaning, removing seed parts, cutting into small blocks of less than or equal to 1cm multiplied by 1cm, adding ice purified water according to a material-liquid ratio of 1;
(2) Adding cellulase and pectinase (the mass ratio of the cellulase to the pectinase is 2.
The preparation method of the olive leaf extract gel soft candy comprises the following steps:
s1: respectively weighing gelatin and carrageenan according to parts by weight, mixing, adding purified water according to a mass ratio of 1;
s2: respectively weighing sugar alcohol according to parts by weight, adding purified water into a sugar boiling pot according to a mass ratio of 1;
s3: cooling the syrup at 80 deg.C, immediately adding concentrated solution of Olea europaea leaf extract, lemon juice, mel and citric acid, decocting, stirring at 1100rpm for 3min, blending, pouring film, cooling, forming gel, demolding, and drying at 60 deg.C for 5 hr by electric heating and blowing to obtain the final product.
Comparative example 1
Comparative example 1 differs from example 1 only in that: the mass ratio of the gelatin to the carrageenan is 1.
Comparative example 2
Comparative example 2 differs from example 1 only in that: the mass ratio of the gelatin to the carrageenan is 1.5.
Comparative example 3
Comparative example 3 differs from example 1 only in that: the mass ratio of the gelatin to the carrageenan is 1.5.
Example 2
The olive leaf extract gel soft candy provided by the embodiment is prepared from the following raw materials in parts by weight: 20 parts of olive leaf extract concentrated solution, 7 parts of lemon juice, 14 parts of maltitol, 11 parts of xylitol, 18 parts of erythritol, 4 parts of honey, 3 parts of gel (selecting the mass ratio of gelatin to carrageenan to be 2.
The preparation method of the concentrated solution of the olive leaf extract comprises the following steps:
(1) Cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain fine powder of olive leaves;
(2) Weighing (1) olive leaf fine powder, adding distilled water according to a feed-liquid ratio of 1 (mass ratio) to 30, adding beta-glucosidase, cellulase and pectinase (the mass ratio of the beta-glucosidase to the cellulase to the pectinase is 1.
The preparation process of lemon juice comprises:
(1) Cleaning fresh lemon fruits, removing seed parts, cutting into small blocks of less than or equal to 1cm multiplied by 1cm, adding ice purified water according to a material-liquid ratio of 1;
(2) Adding cellulase and pectinase (the mass ratio of the cellulase to the pectinase is 2.
The preparation method of the olive leaf extract gel soft candy comprises the following steps:
s1: respectively weighing gelatin and carrageenan according to parts by weight, mixing, adding purified water according to a mass ratio of 1;
s2: respectively weighing sugar alcohol according to parts by weight, adding purified water into a sugar boiling pot according to a mass ratio of 1;
s3: cooling the syrup at 83 deg.C, immediately adding concentrated solution of Olea europaea leaf extract, lemon juice, mel and citric acid, decocting, stirring at 1300rpm for 2min, blending, pouring film, cooling, forming gel, demolding, and drying at 50 deg.C for 6 hr to obtain the final product.
Example 3
The olive leaf extract gel soft candy provided by the embodiment is prepared from the following raw materials in parts by weight: 16 parts of olive leaf extract concentrated solution, 10 parts of lemon juice, 10 parts of maltitol, 20 parts of erythritol, 2 parts of honey, 4 parts of gel (selecting a mass ratio of gelatin to carrageenan of 2.
The preparation method of the concentrated solution of the olive leaf extract comprises the following steps:
(1) Cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain fine powder of olive leaves;
(2) Weighing (1) olive leaf fine powder, adding distilled water according to a feed liquid ratio of 1 to 50 (weight ratio), adding beta-glucosidase, cellulase and pectinase (the use ratio of the beta-glucosidase, the cellulase and the pectinase is 1.
The preparation process of lemon juice comprises:
(1) Cleaning fresh lemon, removing seed parts, cutting into small blocks of not more than 1cm × 1cm × 1cm, adding ice purified water according to a material-liquid ratio of 1;
(2) Adding cellulase and pectinase (the dosage ratio of the cellulase to the pectinase is 2.
The preparation method of the olive leaf extract gel soft candy comprises the following steps:
s1: respectively weighing gelatin and carrageenan according to parts by weight, mixing, adding purified water according to a mass ratio of 1;
s2: respectively weighing sugar alcohol according to parts by weight, adding purified water into a sugar boiling pot according to a mass ratio of 1;
s3: cooling the syrup at 77 deg.C, immediately adding concentrated solution of Olea europaea leaf extract, lemon juice, mel and citric acid, decocting, stirring at 1000rpm for 3min, blending, pouring film, cooling, forming gel, demolding, and drying at 53 deg.C for 4 hr to obtain the final product.
Example 4
The olive leaf extract gel soft candy provided by the embodiment is prepared from the following raw materials in parts by weight: 30 parts of olive leaf extract concentrated solution, 11 parts of lemon juice, 17 parts of maltitol, 12 parts of xylitol, 3 parts of honey, 5 parts of gel (the mass ratio of gelatin to carrageenan is selected to be 2).
The preparation method of the concentrated solution of the olive leaf extract comprises the following steps:
(1) Cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain fine powder of olive leaves;
(2) Weighing (1) olive leaf fine powder, adding distilled water according to a feed-liquid ratio of 1 to 35 (mass ratio), adding beta-glucosidase, cellulase and pectinase (the mass ratio of the beta-glucosidase to the cellulase to the pectinase is 1.
The preparation process of lemon juice comprises:
(1) Cleaning fresh lemon, removing seed parts, cutting into small blocks of less than or equal to 1cm multiplied by 1cm, adding ice purified water according to a material-liquid ratio of 1;
(2) Adding cellulase and pectinase (the mass ratio of the cellulase to the pectinase is 2: 1) into the homogenate of the step (1), performing enzymolysis at 30 ℃ for 20min, and filtering the enzymolysis liquid after termination, wherein the addition amount of the compound enzyme is 0.02.
The preparation method of the olive leaf extract gel soft candy comprises the following steps:
s1: respectively weighing gelatin and carrageenan according to parts by weight, mixing, adding purified water according to a mass ratio of 1;
s2: respectively weighing sugar alcohol according to the parts by weight, adding purified water into a sugar boiling pot according to the mass ratio of 1;
s3: cooling the syrup at 85 deg.C, immediately adding concentrated solution of Olea europaea leaf extract, lemon juice, mel and citric acid, decocting, stirring at 1300rpm for 2min, blending, pouring film, cooling, forming gel, demolding, and drying at 58 deg.C for 5.5 hr to obtain the final product.
Example 5
The olive leaf extract gel soft candy provided by the embodiment is prepared from the following raw material components in parts by weight: the olive leaf extract comprises, by weight, 32 parts of olive leaf extract concentrated solution, 5 parts of lemon juice, 19 parts of maltitol, 15 parts of xylitol, 21 parts of erythritol, 2.5 parts of honey, 6 parts of gelling agent (the weight ratio of selected gelatin to carrageenan is 2).
The preparation method of the concentrated solution of the olive leaf extract comprises the following steps:
(1) Cleaning fresh olive leaves with purified water, drying in the shade in a dry dark room, pulverizing, and sieving with a 60-mesh sieve to obtain fine powder of olive leaves;
(2) Weighing (1) olive leaf fine powder, adding distilled water according to a feed-liquid ratio of 1 to 40 (mass ratio), adding beta-glucosidase, cellulase and pectinase (the mass ratio of the beta-glucosidase to the cellulase to the pectinase is 1.
The preparation process of lemon juice comprises:
(1) Cleaning fresh lemon, removing seed parts, cutting into small blocks with the size of less than or equal to 1cm multiplied by 1cm, adding ice purified water according to the material-liquid ratio of 1;
(2) Adding cellulase and pectinase (the mass ratio of the cellulase to the pectinase is 2.
The preparation method of the olive leaf extract gel soft candy comprises the following steps:
s1: respectively weighing gelatin and carrageenan according to parts by weight, mixing, adding purified water according to a mass ratio of 1;
s2: respectively weighing sugar alcohol according to the parts by weight, adding purified water into a sugar boiling pot according to the mass ratio of 1;
s3: cooling the syrup at 75 deg.C, immediately adding concentrated solution of Olea europaea leaf extract, lemon juice, mel and citric acid, decocting, stirring at 1200rpm for 4min, blending, casting, cooling, forming gel, demolding, and drying at 55 deg.C for 4.5 hr to obtain the final product.
Test example
1) Sensory evaluation
Sensory evaluation methods were used to perform sensory evaluation on the color, elasticity, texture, taste, flavor, etc. of the olive leaf extract gel soft candy samples prepared in examples 1 to 5 and comparative examples 1 to 3, wherein the sensory evaluation criteria are shown in table 1, a total of 30 volunteers were selected and divided into 3 groups of 10 ginseng and evaluated, and each person was repeatedly tested 3 times. The panelists were asked not to drink wine, smoke, eat sugar, drink coffee, or taste other heavy tasting foods within 30 minutes prior to the evaluation. After each sample was evaluated, the panelists were asked to rinse their mouth with clear water, and the next sample was evaluated at 10 minute intervals, collected and counted, and the average of the results is shown in table 2.
TABLE 1 Scoring standards basis table
TABLE 2 sensory evaluation results
As can be seen from table 2, example 1 had the highest overall sensory score, followed by example 5; compared with the example 1, the overall sensory scores of the gel are from high to low in the order of example 1> comparative example 3> comparative example 2, and the influence of the mass ratio of the gelatin and the carrageenan in the gel on the elasticity, the tissue state and the mouthfeel of the product is larger; the olive leaf extract concentrated solution has a great influence on color and luster, and the whole quality of the product is influenced by the cooperation of the olive leaf extract concentrated solution, lemon juice, sugar alcohol, honey and citric acid.
2) Evaluation of antioxidant ability
The concentrated solution of olive leaf extract prepared in example 1 was subjected to measurement of DPPH radical scavenging efficiency and hydroxyl radical (. OH) scavenging efficiency of polyphenol compounds in the extract according to the methods of Liuran et al, studies on antioxidant activity and alpha-glucosidase inhibitory activity of leaf extracts of different varieties of sweet potatoes, 2019,40 (23): 283-289, and the results are shown in FIGS. 2 and 3.
As can be seen from FIG. 2, the olive leaf extract has a strong scavenging efficiency for hydroxyl radicals, the scavenging efficiency gradually increases with the increase of the concentration of the raw material of the olive leaf extract, and when the concentration reaches 0.10mg/mL, the scavenging efficiency is highest and can reach 54.6%.
As can be seen from FIG. 3, the olive leaf extract has a certain scavenging efficiency for hydroxyl radicals, the scavenging efficiency gradually increases with the increase of the concentration of the olive leaf extract, and the scavenging efficiency is highest when the concentration reaches 4mg/mL, and can reach 52.1%.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. The olive leaf extract gel soft candy is characterized by comprising the following preparation raw materials in parts by weight: 16-32 parts of olive leaf extract concentrated solution, 5-13 parts of lemon juice, 21-55 parts of sugar alcohol, 2-4 parts of honey, 3-6 parts of gel and 0-0.5 part of citric acid.
2. The olive leaf extract gel soft candy as claimed in claim 1, wherein the preparation process of the olive leaf extract concentrate comprises:
mixing the olive leaf powder, water and enzyme, and sequentially homogenizing, performing ultrasonic treatment in water bath, centrifuging, and rotary evaporation and concentration to obtain concentrated solution of olive leaf extract.
3. The olive leaf extract gel soft candy as claimed in claim 2, wherein the mass ratio of olive leaf powder to water is 1 (30-50); the enzyme is beta-glucosidase, cellulase and pectinase, and the mass ratio of the beta-glucosidase to the cellulase to the pectinase is (1-2) to (1-2); the mass ratio of the enzyme to the olive leaf powder is (0.04-0.08): 1.
4. The olive leaf extract gel soft candy as claimed in claim 2, wherein the temperature of the water bath ultrasound is 40-70 ℃ and the time is 30-60 min; the rotation speed of the centrifugal separation is 13000rpm, and the time is 10min; the vacuum degree of the rotary evaporation concentration is 0.097MPa.
5. The olive leaf extract gel soft candy as claimed in claim 1, wherein the preparation process of the lemon juice comprises:
mixing the fresh lemon without seeds with water, homogenizing, adding compound enzyme into the obtained homogenate, carrying out enzymolysis, and filtering to obtain lemon juice.
6. The olive leaf extract gel soft candy as claimed in claim 5, wherein the mass ratio of the fresh lemon fruit to water is 1 to 2; the rotating speed of the homogenate is 11000-15000 rpm, and the time is 3-5 min; the compound enzyme is cellulase and pectinase, and the mass ratio of the cellulase to the pectinase is (1-2) to (1-2); the mass ratio of the compound enzyme to the fresh lemon fruit is (0.01-0.02) to 1; the temperature of the enzymolysis is 20-50 ℃, and the time is 20-40 min.
7. The olive leaf extract jelly soft candy as claimed in claim 1, wherein the sugar alcohol comprises two or three of maltitol, xylitol and erythritol; in the sugar alcohol, the using amount of maltitol is 10-19 parts, the using amount of xylitol is 11-15 parts, and the using amount of erythritol is 13-21 parts.
8. The olive leaf extract jelly soft candy as claimed in claim 1, wherein the gelling agent comprises gelatin and carrageenan; the mass ratio of the gelatin to the carrageenan is 2.
9. The method for preparing olive leaf extract jelly drops as claimed in any one of claims 1 to 8, comprising the steps of:
mixing the gel with water, swelling, and heating in water bath to 50-65 ℃ to obtain a mixed sol solution;
mixing sugar alcohol and water, boiling at 100-400 rpm, adding the mixed sol solution when the temperature reaches 100-105 ℃, keeping the boiling temperature at 100-110 ℃ under the stirring condition of 600-700 rpm until the content of soluble solids in the sol solution is 74-80% by a saccharimeter to obtain syrup;
and cooling the syrup to 75-85 ℃, adding the concentrated olive leaf extract solution, lemon juice, honey and citric acid, boiling for the second time, casting the obtained slurry into a film, cooling, forming gel, and sequentially demolding and drying to obtain the olive leaf extract gel soft sweets.
10. The preparation method of claim 9, wherein the mass ratio of the gelling agent to water during swelling is 1 (20-30); the swelling time is 40-60 min; during the first boiling, the mass ratio of the sugar alcohol to the water is 1 (10-25); and during the second boiling, the stirring speed is 1000-1300 rpm, and the stirring time is 2-4 min.
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| CN116570026A (en) * | 2023-04-20 | 2023-08-11 | 陇南市祥宇油橄榄开发有限责任公司 | Olive leaf water extract and preparation method thereof, inulin olive leaf water extract instant beverage and preparation method and application thereof |
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| CN116570026A (en) * | 2023-04-20 | 2023-08-11 | 陇南市祥宇油橄榄开发有限责任公司 | Olive leaf water extract and preparation method thereof, inulin olive leaf water extract instant beverage and preparation method and application thereof |
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