CN117694517A - Functional jelly based on plant extracts and preparation method thereof - Google Patents
Functional jelly based on plant extracts and preparation method thereof Download PDFInfo
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- CN117694517A CN117694517A CN202311766049.3A CN202311766049A CN117694517A CN 117694517 A CN117694517 A CN 117694517A CN 202311766049 A CN202311766049 A CN 202311766049A CN 117694517 A CN117694517 A CN 117694517A
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Abstract
The invention relates to the technical field of jelly production, in particular to a functional jelly based on plant extracts and a preparation method thereof, wherein the functional jelly comprises the following raw materials in percentage by weight: 2-4% of erythritol, 0.2-0.6% of momordica grosvenori extract, 0.08-0.12% of fermented raw Jiang Quanzhi, 0.5-0.7% of concentrated powder of the strawberries, 0.25-0.4% of agar, 0.05-0.15% of carrageenan, 0.1-0.2% of locust bean gum, a proper amount of essence and the balance of water. The invention applies the fructus momordicae extract, the fermented ginger juice and the raspberry concentrated powder to the jelly together, and the three are mutually cooperated to promote: antioxidant, satiety enhancing, blood glucose reducing, weight reducing, cold dispelling, stomach warming, etc. The jelly has no burden on consumers, tastes delicious and healthy, has the functions of increasing satiety and losing weight, and meets the requirements of special people on jelly desserts.
Description
Technical Field
The invention relates to the technical field of jelly production, in particular to a functional jelly based on plant extracts and a preparation method thereof.
Background
With the continuous progress of society and the continuous improvement of living standard of people, people pursue healthy snack consumer products more and more. The jelly is used as a dessert snack, and the Q-bullet smooth and smooth characteristics are deeply favored by consumers. Most of the jelly products in the current market aim at white collars of children and women, the adult market is not large, but in practice, the jelly is rich in various soluble dietary fibers such as carrageenan, xanthan gum, konjak gum and the like, and has the functions of low calorie, low sugar, low fat, easy satiety, constipation prevention, intestinal tract cleaning and the like. And a proper amount of dietary fiber, vitamins, plant raw materials, plant extracts and other nutritional ingredients can be added to form a food with certain functionality. Is helpful for the adjuvant treatment of adult 'three highs', constipation, obesity, etc. The jelly is taken as a leisure food which is deeply favored by consumers, and endows the jelly with certain functionality, so that people can have certain health care effect in the process of enjoying delicious leisure food. The currently reported functional jelly products mostly take sugar-free and satiety increasing effects as main materials, and dietary fibers, ferment and other substances are mainly added to achieve the effects of losing weight and slimming.
Disclosure of Invention
The invention aims to provide a functional jelly based on plant extracts and a preparation method thereof, and aims to solve the problems that the functional jelly products are mainly sugar-free and satiety-increasing in the background art, and dietary fibers, ferment and other substances are mainly added to achieve the effects of losing weight.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a functional jelly based on plant extracts comprises the following raw materials in percentage by weight: 2-4% of erythritol, 0.2-0.6% of momordica grosvenori extract, 0.08-0.12% of fermented raw Jiang Quanzhi, 0.5-0.7% of concentrated powder of the strawberries, 0.25-0.4% of agar, 0.05-0.15% of carrageenan, 0.1-0.2% of locust bean gum, a proper amount of essence and the balance of water.
Preferably, the material comprises the following raw materials in percentage by weight: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.6% of raspberry concentrated powder, 0.35% of agar, 0.1% of carrageenan, 0.15% of locust bean gum, 0.05% of essence and the balance of water.
Preferably, the essence is a strawberry essence.
On the other hand, the invention also provides a preparation method of the functional jelly based on the plant extract, which comprises the following preparation processes of: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and forming;
the method specifically comprises the following steps:
s10: heating the water in the batching tank to 70 ℃;
s20: adding white sugar, erythritol, agar, carrageenan and locust bean gum, and performing circulation heat preservation to obtain jelly liquid;
s30: the jelly liquid in the batching tank is poured into a batching buffer tank for quantification, and the quantified semi-finished product is subjected to homogenization treatment and pasteurization;
s40: adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
s50: adding essence and stirring uniformly;
s60: pouring the jelly liquid into a mould for cooling;
s70: and (5) cooling and molding the jelly.
Preferably, the heating temperature in step S20 is 75 ℃, and the cycle incubation time is 30min.
Preferably, in the step S30, the homogenization temperature is 65-70 ℃, the homogenization pressure is 22MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300S.
Preferably, in the step S30, the jelly liquid is added into the ingredient buffer tank, and purified water is added until the jelly liquid is filled.
Preferably, in steps S40 and S50, the stirring time is 10min, and the speed of the stirring shaft is 300-500r/min.
Preferably, the mold in step S60 is cup-shaped and has a capacity of 100ml.
Preferably, the cooling temperature in step S60 is 0-4deg.C for 5h.
The functional jelly based on the plant extract and the preparation method have the effects of clearing heat and moistening lung, and modern medical research proves that the fructus momordicae contains 300 times of sweetening agent than sucrose, but does not generate heat, so the functional jelly is an ideal substitute beverage for people who are not suitable for people with diabetes, obesity and the like. Contains abundant vitamin C, and has antiaging, anticancer, skin caring effects; has effects of reducing blood lipid and reducing weight, can be used for adjuvant treatment of hyperlipidemia, and can improve the image of obesity patients, and is a necessary fruit for female loving beauty.
Ginger contains volatile oil, mainly gingerol, phellandrene, citral, linalool and the like; and gingerol with pungent taste can be decomposed into gingerol and Jiang Xitong. In addition, it is rich in various amino acids: aspartic acid, glutamic acid, aspartic acid, serine, glycine, threonine, alanine, and the like. Has various functions: antioxidant, tumor inhibiting; stimulating appetite and invigorating spleen; sterilizing, detoxicating, detumescence, relieving pain, preventing carsickness, and relieving nausea and emesis; alleviating facial acne, and relieving alcoholic intoxication. Fermentation is a traditional food processing technology, and complex organic matters are decomposed into relatively simple matters under the action of microorganisms. Therefore, macromolecular organic compounds can be converted into nutritional ingredients which are beneficial to human body absorption and the taste is improved to a certain extent through fermentation. The fresh ginger fermentation can obviously improve the taste, greatly increase the content of free amino acid, and obviously increase the functional components and the content.
The raspberry is a dark purple raspberry fruit with extremely high nutrition density which grows in south america. The raspberry is the fruit with the highest antioxidant content, the anthocyanin and the tea polyphenol are the highest in all vegetables and fruits, and the anthocyanin shows high antioxidant activity, can effectively remove harmful free radicals in human bodies, protect body cells from being affected by the free radicals, and improve body immunity. The oxidation resistance index of the marburger is 2-3 times higher than that of the assai (brazil berry) and the medlar, the marburger is currently considered to be super fruits with highest AC (oxidation resistance), the ORAC value in the marburger juice is more than 50000umolTE/100g, the anthocyanin value is 2242mg/100g, the ORAC value in the marburger concentrated extract is more than 90000umolTE/100g, the anthocyanin value is 4027mg/100g, the marburger contains extremely high anthocyanin and tea polyphenol, and the active ingredients of the marburger comprise anthocyanin, procyanidins, flavonoid substances, delphinidin, malvidin, ligands, coumarins and the like. Ma Ji the berry has a number of functionalities:
anticancer, antioxidant, anti-aging;
maintenance of cardiovascular and cerebrovascular health;
elevating insulin levels in the body, controlling blood glucose and helping to reduce obesity;
enhance vision, improve sleep;
anti-allergic anti-inflammatory, preventing chronic diseases.
Compared with the prior art, the invention has the beneficial effects that: the plant extract-based functional jelly and the preparation method thereof jointly apply the fructus momordicae extract, the fermented ginger full juice and the raspberry concentrated powder to the jelly, and the three are mutually synergistic: antioxidant, satiety enhancing, blood glucose reducing, weight reducing, cold dispelling, stomach warming, etc. The jelly has no burden on consumers, tastes delicious and healthy, has the functions of increasing satiety and losing weight, and meets the requirements of special groups (such as diabetics) on jelly desserts.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Jelly gel formulation validation test
Test one
| Proportioning materials | 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| Agar (high strength) | 0.25％ | 0％ | 0.25％ | 0.25％ | 0.25％ | 0.25％ | 0％ |
| Locust bean gum (middle viscosity) | 0.1％ | 0.25％ | 0％ | 0.1％ | 0.15％ | 0％ | 0.25％ |
| Carrageenan (K type) | 0.05％ | 0.1％ | 0.1％ | 0％ | 0％ | 0.15％ | 0.15％ |
| Konjak gum | 0％ | 0.05％ | 0.05％ | 0.05％ | 0％ | 0％ | 0％ |
| (balance water) | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Through the three groups of experiments, the inlets of the sample No. 5, 6 and 7 can keep a certain shape, but the whole body is soft, no jelly has Q flick feeling after the inlet, the taste is poor, the sample No. 2, 3 and 4 has good Q elasticity but poor scooping feeling (the scooping can not be smoothly carried out by using a plastic scoop), the sample No. 1 has general Q flick feeling but good scooping feeling, and the tested gel strength is 65N/cm 2 The whole taste is softer, and the follow-up jelly preparation can be carried out according to the three vegetable gums.
Test II
| Proportioning materials | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 |
| Agar (high strength) | 0.25％ | 0.3％ | 0.35％ | 0.4％ | 0.35％ | 0.35％ | 0.35％ | 0.35％ |
| Locust bean gum (middle viscosity) | 0.1％ | 0.1％ | 0.1％ | 0.1％ | 0.15％ | 0.2％ | 0.15％ | 0.15％ |
| Carrageenan (K type) | 0.05％ | 0.05％ | 0.05％ | 0.05％ | 0.05％ | 0.05％ | 0.1％ | 0.15％ |
| (balance water) | 100 | 100 | 100 | 100 | 100 | 100 | 100 | 100 |
Through the eight groups of experiments, the eight samples can form stable gel samples, and the gel strengths are respectively: 65N/cm 2 、78N/cm 2 、89N/cm 2 、120N/cm 2 、95N/cm 2 、98N/cm 2 、100N/cm 2 、110N/cm 2 The hardness of the first four samples is higher and the samples are easier to break along with the increase of the addition amount of the agar, the taste is poorer, and the taste of the sample No. 7 is found to be optimal through an internal taste test.
Embodiment one:
the formula of the raw materials comprises: 4% of erythritol, 0.2% of momordica grosvenori extract, 0.08% of fermented ginger whole juice, 0.5% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
embodiment two:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.08% of fermented ginger whole juice, 0.5% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
embodiment III:
the formula of the raw materials comprises: 2% of erythritol, 0.6% of momordica grosvenori extract, 0.08% of fermented ginger whole juice, 0.5% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
embodiment four:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.5% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
fifth embodiment:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.12% of fermented ginger whole juice, 0.5% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
example six:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.6% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
embodiment seven:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.7% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
comparative example one:
the formula of the raw materials comprises: white granulated sugar, fermented ginger juice 0.08%, concentrated powder of raspberry 0.5%, carrageenan (K) 0.1%, locust bean gum (medium viscosity) 0.15%, agar (high strength) 0.35%, appropriate amount of essence, and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (white sugar, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding the fermented ginger juice and the concentrated powder of the raspberry into the jelly liquid and continuously and uniformly stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
comparative example two:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of ginger whole juice, 0.6% of raspberry concentrated powder, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract, rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
comparative example three:
the formula of the raw materials comprises: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding fructus Siraitiae Grosvenorii extract and fermented rhizoma Zingiberis recens whole juice into jelly liquid, and stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
comparative example four:
the formula of the raw materials comprises: 3% of erythritol, 0.6% of a concentrated powder of the raspberry, 0.1% of carrageenan (K), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding the concentrated powder of the raspberry into the jelly liquid and continuously and uniformly stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
comparative example five:
the formula of the raw materials comprises: 3% of erythritol, 0.1% of carrageenan (K type), 0.15% of locust bean gum (medium viscosity), 0.35% of agar (high strength), a proper amount of essence and the balance of water.
1. The steps are as follows: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and shaping
2. Description of the procedure
(1) Heating the water in the batching tank to 70 ℃;
(2) Adding white sugar and stabilizer mixture (erythritol, agar, carrageenan, locust bean gum), and maintaining temperature;
(3) Adding jelly liquid in the batching tank into batching buffer tank for quantification, homogenizing the quantified semi-finished product, and pasteurizing
(4) Adding the concentrated powder of the raspberry into the jelly liquid and continuously and uniformly stirring;
(5) Adding essence and stirring uniformly;
(6) Pouring the jelly liquid into a mould for cooling;
(7) Cooling and molding jelly;
the first, second, third, fourth, fifth, sixth, seventh and comparative examples one and two were subjected to a uniform mouthfeel test: selecting 20 people to participate, wherein the ages are between 20 and 45 years; the mouthfeel test is divided into 4 problems, namely: sweet taste preference, flavor preference, smooth preference and overall preference; each tester hooks under the favorite sample and question; the favorite numbers of the above single questions were summarized, and all the favorite numbers were shown in table 1 as a total score:
table 1 jelly mouthfeel evaluation prepared in examples and comparative examples
Through taste evaluation, the taste Q of the functional jelly is elastic and tasty, and the sweetness and overall preference of the sixth embodiment are closest to those of the first comparative example through the data in the table.
The following experiments were designed: 100 obese people and 80 patients with higher blood sugar were summoned with the jelly product and follow up for 6 months. The subjects were divided into an obese group and a glycemic group, which were divided into 5 and 4 subgroups, respectively; the obese group consumed example six, comparative example one, comparative example two, comparative example three and blank (comparative example four), and the glycemic group consumed example six, comparative example two, comparative example three and blank (comparative example five), 2 (20 g each) daily, for lunch and before dinner, respectively. Subjects were on a daily normal diet and activity, and immediately after getting up in the morning, the recorded body weight and blood glucose values were measured (a unified millet weight scale and a fish-strike blood glucose tester were equipped), and statistics were made every month and the average monthly body weight loss rate and the number of persons whose blood glucose values were in the normal range (3.9-6.1 mmol/L) were calculated. Meanwhile, the 180 subjects evaluate whether the jelly has obvious satiety or not, the meal amount is reduced, constipation is improved, skin is whitened, and wrinkles are improved after eating the jelly.
Table 2 evaluation of each group of subjects after eating the jelly
( And (3) injection: the data are the proportion of the subject options to the total number of people )
The evaluation of the diet by the subjects found that: the sixth embodiment and the first, second, third, fourth and fifth embodiments have strong satiety and obviously reduced meal, wherein the sixth embodiment is considered to improve constipation, skin whitening and wrinkle improvement, so that the fructus momordicae extract, the fermented ginger juice and the raspberry concentrated powder have better functional characteristics after being matched for use.
Table 3 average weight loss rate for each group of subjects
From the subject average weight loss statistics, it can be found that: except for the fifth comparative example, the weight of the rest of the test groups was less significantly reduced, wherein the average weight reduction rate of the subjects taking the sixth example reached 10.5% and was greater than the weight reduction rate of all subjects of the comparative example (weight reduction and increased satiety reduction meal were also related), by taking the product of the regular eating for half a year, so that the weight loss effect was more remarkable by the combination of the Siraitia grosvenorii extract, the fermented ginger juice and the makino concentrate.
Table 4 the number of subjects with blood glucose in the normal range for each group
| Before testing | 1 month | 2 months of | For 3 months | For 4 months | For 5 months | 6 months of | |
| Example six | 0 | 9 | 15 | 15 | 14 | 15 | 18 |
| Comparative example two | 0 | 5 | 10 | 9 | 11 | 10 | 11 |
| Comparative example three | 0 | 2 | 6 | 8 | 8 | 6 | 8 |
| Comparative example four | 0 | 1 | 4 | 2 | 6 | 4 | 4 |
| Comparative example five | 0 | 2 | 1 | 0 | 4 | 0 | 1 |
From statistical data of the blood glucose values of the subjects in the normal range, it can be found that: except for the fact that the blood sugar level of the test group of the fifth comparative example was not changed normally, the blood sugar of the other test group had a tendency toward normal, wherein the blood sugar level of the test group was controlled in a normal range by taking the test group of the sixth example, and by taking the test group for half a year, the blood sugar level of the test group was controlled in a normal range (which may also be related to the healthy diet of the test group and the less ingestion of staple food due to the strong feeling of satiety), so that the simultaneous taking of the extract of momordica grosvenori, the fermented ginger juice and the concentrated powder of the makino was able to control the blood sugar level of the test group within a normal range more than the single taking, and had a certain blood sugar lowering effect.
The plant extract-based functional jelly and the preparation method thereof jointly apply the momordica grosvenori extract, the fermented ginger juice and the raspberry concentrated powder to the jelly, and the three are mutually synergistic to promote: antioxidant, satiety enhancing, blood glucose reducing, weight reducing, cold dispelling, stomach warming, etc. The jelly has no burden on consumers, tastes delicious and healthy, has the functions of increasing satiety and losing weight, and meets the requirements of special groups (such as diabetics) on jelly desserts.
The functional jelly based on the plant extract and the preparation method have the effects of clearing heat and moistening lung, and modern medical research proves that the fructus momordicae contains 300 times of sweetening agent than sucrose, but does not generate heat, so the functional jelly is an ideal substitute beverage for people who are not suitable for people with diabetes, obesity and the like. Contains abundant vitamin C, and has antiaging, anticancer, skin caring effects; has effects of reducing blood lipid and reducing weight, can be used for adjuvant treatment of hyperlipidemia, and can improve the image of obesity patients, and is a necessary fruit for female loving beauty.
Ginger contains volatile oil, mainly gingerol, phellandrene, citral, linalool and the like; and gingerol with pungent taste can be decomposed into gingerol and Jiang Xitong. In addition, it is rich in various amino acids: aspartic acid, glutamic acid, aspartic acid, serine, glycine, threonine, alanine, and the like. Has various functions: antioxidant, tumor inhibiting; stimulating appetite and invigorating spleen; sterilizing, detoxicating, detumescence, relieving pain, preventing carsickness, and relieving nausea and emesis; alleviating facial acne, and relieving alcoholic intoxication. Fermentation is a traditional food processing technology, and complex organic matters are decomposed into relatively simple matters under the action of microorganisms. Therefore, macromolecular organic compounds can be converted into nutritional ingredients which are beneficial to human body absorption and the taste is improved to a certain extent through fermentation. The fresh ginger fermentation can obviously improve the taste, greatly increase the content of free amino acid, and obviously increase the functional components and the content.
The raspberry is a dark purple raspberry fruit with extremely high nutrition density which grows in south america. The raspberry is the fruit with the highest antioxidant content, the anthocyanin and the tea polyphenol are the highest in all vegetables and fruits, and the anthocyanin shows high antioxidant activity, can effectively remove harmful free radicals in human bodies, protect body cells from being affected by the free radicals, and improve body immunity. The oxidation resistance index of the marburger is 2-3 times higher than that of the assai (brazil berry) and the medlar, the marburger is currently considered to be super fruits with highest AC (oxidation resistance), the ORAC value contained in the marburger juice is >50000umolTE/100g, the anthocyanin value is 2242mg/100g, the ORAC value in the marburger concentrated extract is >90000umolTE/100g, the anthocyanin value is 4027mg/100g, the marburger contains extremely high anthocyanin and tea polyphenol, and the active ingredients comprise anthocyanin, procyanidine, flavonoid substances, delphinidin, malvidin, ligands, coumarins and the like. Ma Ji the berry has a number of functionalities:
anticancer, antioxidant, anti-aging;
maintenance of cardiovascular and cerebrovascular health;
elevating insulin levels in the body, controlling blood glucose and helping to reduce obesity;
enhance vision, improve sleep;
anti-allergic anti-inflammatory, preventing chronic diseases.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the above-described embodiments, and that the above-described embodiments and descriptions are only preferred embodiments of the present invention, and are not intended to limit the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents.
Claims (10)
1. A functional jelly based on plant extracts, characterized in that: comprises the following raw materials in percentage by weight: 2-4% of erythritol, 0.2-0.6% of momordica grosvenori extract, 0.08-0.12% of fermented raw Jiang Quanzhi, 0.5-0.7% of concentrated powder of the strawberries, 0.25-0.4% of agar, 0.05-0.15% of carrageenan, 0.1-0.2% of locust bean gum, a proper amount of essence and the balance of water.
2. Functional jelly based on plant extracts according to claim 1, characterized in that: comprises the following raw materials in percentage by weight: 3% of erythritol, 0.4% of momordica grosvenori extract, 0.1% of fermented ginger whole juice, 0.6% of raspberry concentrated powder, 0.35% of agar, 0.1% of carrageenan, 0.15% of locust bean gum, 0.05% of essence and the balance of water.
3. Functional jelly based on plant extracts according to claim 1, characterized in that: the essence is specifically strawberry essence.
4. A method for preparing a functional jelly based on plant extracts, comprising the functional jelly based on plant extracts as claimed in any one of claims 1 to 3, characterized in that: the preparation process comprises the following steps: weighing, proportioning, stirring, constant volume, sterilizing, casting, cooling and forming;
the method specifically comprises the following steps:
s10: heating the water in the batching tank to 70 ℃;
s20: adding white sugar, erythritol, agar, carrageenan and locust bean gum, and performing circulation heat preservation to obtain jelly liquid;
s30: the jelly liquid in the batching tank is poured into a batching buffer tank for quantification, and the quantified semi-finished product is subjected to homogenization treatment and pasteurization;
s40: adding fructus Siraitiae Grosvenorii extract, fermented rhizoma Zingiberis recens whole juice and Rubi fructus concentrated powder into jelly liquid, and stirring;
s50: adding essence and stirring uniformly;
s60: pouring the jelly liquid into a mould for cooling;
s70: and (5) cooling and molding the jelly.
5. Functional jelly based on plant extracts according to claim 4, characterized in that: the heating temperature in the step S20 is 75 ℃, and the circulation heat preservation time is 30min.
6. Functional jelly based on plant extracts according to claim 4, characterized in that: in the step S30, the homogenization temperature is 65-70 ℃, the homogenization pressure is 22MPa, the sterilization temperature is 95 ℃, and the sterilization time is 300S.
7. Functional jelly based on plant extracts according to claim 4, characterized in that: in the step S30, the jelly liquid is added into a batching buffer tank, and purified water is added until the jelly liquid is fully filled.
8. Functional jelly based on plant extracts according to claim 4, characterized in that: in the steps S40 and S50, the stirring time is 10min, and the speed of the stirring shaft is 300-500r/min.
9. Functional jelly based on plant extracts according to claim 4, characterized in that: the mold in step S60 is cup-shaped and has a capacity of 100ml.
10. Functional jelly based on plant extracts according to claim 4, characterized in that: the cooling temperature in the step S60 is 0-4 ℃ and the cooling time is 5h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311766049.3A CN117694517A (en) | 2023-12-20 | 2023-12-20 | Functional jelly based on plant extracts and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311766049.3A CN117694517A (en) | 2023-12-20 | 2023-12-20 | Functional jelly based on plant extracts and preparation method thereof |
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| Publication Number | Publication Date |
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| CN117694517A true CN117694517A (en) | 2024-03-15 |
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| CN202311766049.3A Pending CN117694517A (en) | 2023-12-20 | 2023-12-20 | Functional jelly based on plant extracts and preparation method thereof |
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| Country | Link |
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| CN (1) | CN117694517A (en) |
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- 2023-12-20 CN CN202311766049.3A patent/CN117694517A/en active Pending
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