CN106858488A - A kind of feature jelly and preparation method thereof - Google Patents
A kind of feature jelly and preparation method thereof Download PDFInfo
- Publication number
- CN106858488A CN106858488A CN201710057276.7A CN201710057276A CN106858488A CN 106858488 A CN106858488 A CN 106858488A CN 201710057276 A CN201710057276 A CN 201710057276A CN 106858488 A CN106858488 A CN 106858488A
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- China
- Prior art keywords
- jelly
- feature
- water
- acid
- seed extract
- Prior art date
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- Pending
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 140
- 239000008274 jelly Substances 0.000 title claims abstract description 140
- 238000002360 preparation method Methods 0.000 title description 6
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims abstract description 43
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 38
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 38
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 229920001202 Inulin Polymers 0.000 claims abstract description 30
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 30
- 229940029339 inulin Drugs 0.000 claims abstract description 30
- 239000012530 fluid Substances 0.000 claims abstract description 25
- 239000002253 acid Substances 0.000 claims abstract description 14
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 14
- 239000003765 sweetening agent Substances 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 5
- 230000000996 additive effect Effects 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 28
- 239000003292 glue Substances 0.000 claims description 27
- 239000002243 precursor Substances 0.000 claims description 25
- 241000206575 Chondrus crispus Species 0.000 claims description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 230000001954 sterilising effect Effects 0.000 claims description 22
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical group [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 18
- 239000001527 calcium lactate Substances 0.000 claims description 18
- 235000011086 calcium lactate Nutrition 0.000 claims description 18
- 229960002401 calcium lactate Drugs 0.000 claims description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 15
- 229930003268 Vitamin C Natural products 0.000 claims description 15
- 239000004744 fabric Substances 0.000 claims description 15
- 235000019154 vitamin C Nutrition 0.000 claims description 15
- 239000011718 vitamin C Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 229920002752 Konjac Polymers 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 229920000161 Locust bean gum Polymers 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- CANRESZKMUPMAE-UHFFFAOYSA-L Zinc lactate Chemical compound [Zn+2].CC(O)C([O-])=O.CC(O)C([O-])=O CANRESZKMUPMAE-UHFFFAOYSA-L 0.000 claims description 3
- 235000010489 acacia gum Nutrition 0.000 claims description 3
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 239000000711 locust bean gum Substances 0.000 claims description 3
- 235000010420 locust bean gum Nutrition 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 229940050168 zinc lactate Drugs 0.000 claims description 3
- 235000000193 zinc lactate Nutrition 0.000 claims description 3
- 239000011576 zinc lactate Substances 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- -1 Flavine ester Chemical class 0.000 claims description 2
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 claims description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000011701 zinc Substances 0.000 claims description 2
- 229910052725 zinc Inorganic materials 0.000 claims description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims 1
- 210000001124 body fluid Anatomy 0.000 claims 1
- 239000010839 body fluid Substances 0.000 claims 1
- 229960005069 calcium Drugs 0.000 claims 1
- 229910052791 calcium Inorganic materials 0.000 claims 1
- 239000011575 calcium Substances 0.000 claims 1
- 108090000765 processed proteins & peptides Proteins 0.000 claims 1
- 150000005846 sugar alcohols Chemical class 0.000 claims 1
- 230000008719 thickening Effects 0.000 claims 1
- 230000003796 beauty Effects 0.000 abstract description 11
- 238000000034 method Methods 0.000 description 25
- 239000000084 colloidal system Substances 0.000 description 16
- 238000004519 manufacturing process Methods 0.000 description 13
- 238000007792 addition Methods 0.000 description 12
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- 239000000047 product Substances 0.000 description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 9
- 244000247812 Amorphophallus rivieri Species 0.000 description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 9
- 229920002581 Glucomannan Polymers 0.000 description 9
- 229940046240 glucomannan Drugs 0.000 description 9
- 239000000252 konjac Substances 0.000 description 9
- 235000010485 konjac Nutrition 0.000 description 9
- 230000008569 process Effects 0.000 description 8
- 230000001965 increasing effect Effects 0.000 description 5
- 235000012680 lutein Nutrition 0.000 description 5
- 239000001656 lutein Substances 0.000 description 5
- 229960005375 lutein Drugs 0.000 description 5
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 5
- 238000011160 research Methods 0.000 description 5
- 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 description 5
- 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 description 5
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- 210000002784 stomach Anatomy 0.000 description 4
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- 239000003963 antioxidant agent Substances 0.000 description 3
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- 230000008901 benefit Effects 0.000 description 3
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
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- 239000000499 gel Substances 0.000 description 3
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- 241000894006 Bacteria Species 0.000 description 2
- 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 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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- 102000004190 Enzymes Human genes 0.000 description 1
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- 108010010803 Gelatin Proteins 0.000 description 1
- 102000004366 Glucosidases Human genes 0.000 description 1
- 108010056771 Glucosidases Proteins 0.000 description 1
- 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 description 1
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- 206010038923 Retinopathy Diseases 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 206010047571 Visual impairment Diseases 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
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- 239000008273 gelatin Substances 0.000 description 1
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- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
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Classifications
-
- 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
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention is in view of the shortcomings of the prior art, there is provided a kind of feature jelly, it is characterised in that by mass percentage, including：Grape seed extract 2 5%, water-soluble lutein ester 8 12%, inulin 10 20%, sweetener 10 20%, acid 0.1 0.5%, thickener 0.2 2%, natural flavouring 8 15%, the water of the surplus of nourishing additive agent 0.1 0.5%.The jelly is prepared by following step：S1. water is added after mixing the sweetener and thickener；S2. water-soluble lutein ester, grape seed extract, inulin, natural flavouring, acid are added and is stirred；S3. carry out being filtrated to get filtered fluid using 100 300 eye mesh screens；S4. filtered fluid is filled in jelly cup, and is sealed and sterilized；S5. cool down, pack, obtain the jelly with beauty treatment eye-protecting function.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of feature jelly and preparation method thereof.
Background technology
Jelly is the sweet food that a kind of pole is liked by people, in semi-solid, is added water by edible gelatin, sugar, fruit juice is made.Also
Claim gel, outward appearance is sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.
Now more and more urgent rhythm of life so that increasing people are in the animation of inferior health.When long
Between bend over one's desk working, a large amount of popularizations of allegro life style, internet so that people are more to indulge in network world, hand
Being crazy about, easily place an order etc. for machine has more highlighted modern's visual problems, and prolonged irradiated skin also suffers damage, plus
Do not move, the intake of smart grain and a large amount of junk foods also allows more people to be perplexed by gastro-intestinal problems, therefore, it is a to improve
Visual impairment can take into account skin care again and the portable food of nourishing the stomach is particularly important, in addition jelly attractive color, instant,
It is more prone to be attracted attention by people.
In the prior art, jelly is typically due to the addition of certain feature nutrient, it is achieved thereby that edible just in crowd
Corresponding nutritional supplementation is carried out while taking food.Then, existing jelly is in order to meet elasticity, feature, the outward appearance etc. of jelly
It is required that, generally require largely to add chemical addition agent, cause its nutritive value drastically to decline.
The content of the invention
The present invention is for existing jelly in order to meet the requirement such as elasticity, feature, outward appearance, it is necessary to a large amount of addition chemistry additions
A kind of problem of agent, there is provided feature jelly, by mass percentage, including：Grape seed extract 2-5%, water-soluble leaf is yellow
Plain ester 8-12%, inulin 10-20%, sweetener 10-20%, acid 0.1-0. 5%, thickener 0.2-2%, natural flavouring 8-
15%, the water of surplus.
Further, the jelly, based on jelly gross mass percentage, also includes：Nourishing additive agent 0.1-0.5%.
Further, the nourishing additive agent is at least one in calcium lactate, zinc lactate, CCP, zinc albuminate.
Further, the sweetener is in xylitol, maltitol, D-sorbite, mannitol, oligoisomaltose
It is at least one.
Further, the acid is at least one in vitamin C, citric acid, lemon inspissated juice and malic acid.
Further, the natural flavouring is at least in natural fruit powder, fruit juice, fruit juice concentrate
Kind.
Further, the thickener be carragheen, xanthans, konjac glucomannan, Arabic gum and locust bean gum at least
It is a kind of.
Additionally, the invention provides a kind of production method of feature jelly, comprising the following steps：
S1. after mixing the sweetener and thickener, water, 80-100 DEG C of keeping temperature, stirring 5-30min is added to obtain glue
Liquid.
S2. water-soluble lutein ester, grape seed extract, inulin and natural flavouring are added first in glue and is stirred
Mix uniform.It is subsequently adding acid and stirs, obtains jelly precursor liquid.The temperature of the jelly precursor liquid is at 75 DEG C
More than.
S3. jelly precursor liquid is filtered first by 100-300 eye mesh screens.Then moisture is supplied, is filtered
Liquid.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed is placed in normal pressure, 80-85
DEG C environment in carry out sterilization operation within 10-15 minutes.
S5. after the completion of sterilization operation, cooling, packaging obtain the jelly with beauty treatment eye-protecting function.
Further, water described in step S1, before the mixed liquor of sweetener and thickener is added, is preheated to 80-100 DEG C.
Further, in glue described in step S2, water-soluble lutein ester, grape seed extract and chrysanthemum are sequentially added first
Powder, and it is stirring evenly and then adding into natural flavouring.Acid is added after stirring, and pH value to pH ＜ is adjusted using acid
7。
Further, being filtered described in step S3 includes：First in 70 DEG C of the temperature ＞ of jelly precursor liquid, 100- is used
The screen cloth of 150 mesh is once filtered to jelly precursor liquid.Then in 30 DEG C of temperature ＞ for filtered fluid, 150- is used
The screen cloth of 300 mesh carries out secondary filter to a filtered fluid.
Further, after the completion of sterilization operation described in step S4, sprayed with cold water, jelly surface is cooled to 40 DEG C rapidly
Below.Then jelly is dried up with 40-60 DEG C of hot-air seasoning.
The present invention at least has one of the following advantages：
1. the invention provides a kind of feature jelly, the jelly has protect eyes, anti-oxidant, skin care, improves functions of intestines and stomach
The effects such as, its dispensing select sugar-free glycogen, entirely be formulated preservative free, without essence, without synthetic dyestuff.
2. the jelly that the present invention is provided has the bioavailability of lutein ester and grape seed extract higher, and tool
Have has cooperative effect for beauty treatment eye-protecting function so that this product has excellent beauty treatment eye-protecting function.
3. the jelly that the present invention is provided, colloid elasticity is splendid, is difficult to be damaged in transportation.
4., the invention provides a kind of jelly production method, not only flow is simple for the method, efficient low-consume, do not pollute ring
Border, energy saving, and with yields higher, and less lutein ester loss late.
5., the invention provides the filter method in a kind of jelly production process, the method is in different temperatures section using twice
The mode of filtering so that the yields of product is increased substantially.
6., the invention provides the method for disinfection in a kind of jelly production process, the method not only can be effectively sterilized, and
And jelly colloid can be preferably protected, jelly colloid structural strength declines caused by effectively reducing conventional antimicrobial process.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, below to of the invention further detailed
Explanation.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of feature jelly, by mass percentage, including：Grape seed extract 2%, lutein ester 10%, inulin 10%, wood
Sugar alcohol 15%, carragheen 0.2%, xanthans 0.5%, calcium lactate 0.2%, vitamin C 0.2%, natural fruit powder 10%, remaining is water.
Applicant has found by research, after natural carotenol ester is ingested in human body, in the presence of body fat enzyme, and water
Solution is lost in the basic function of lutein with crystal lutein supplement human body into the lutein of free state, and lutein had
Filter blue light and oxidation resistant effect, are to aid in the critical nutrients element of eye development, prevent the blue light close with ultraviolet wavelength
Damage, so as to protect eyesight.In this application, applicant combines both grape seed extract and lutein ester, its
Beneficial outcomes are：The most strong glucosidase procyanidins of activity, are the new height that can not synthesize in a kind of human body in grape seed extract
Effect Natural Antioxidants, and the lutein formed after lutein ester hydrolysis is also that human body can not synthesize, but be indispensable
Functional mass, therefore both combination can jointly for human body supplement lack nutriment.
Additionally, grape seed extract and lutein ester can complement each other in effect, mutually promote.Grape seed extract
OPC OPC is natural sunlight overcover, can shielding of ultraviolet infringement skin, reduction degenerative eye spot and cataract
The incidence of disease, protects eyes from radiation injury, prevents and treats red blood silk, enhancing night vision, reduces retinopathy, just and lutein ester
Filter blue light and antioxidation promote each other, lutein ester provide eye development critical nutrients element, grape pip extract
Thing plays its eyeshield maximum effect on this basis.The addition of grape seed extract, also for jelly of the invention increased beauty treatment
Skin-care effect, the strong anti-oxidation of grape seed extract can also strengthen the stability of lutein ester so that both functional component energy
Stable existence, is difficult to be destroyed in the product.
Applicant carried out contrast test, on the basis of remaining step is constant, with the reality without grape seed extract
Group is tested for contrast test group.By contrast test, it has been found that lutein ester as a kind of with more strongly active material,
Inevitably have loss in process, with total carotinoid as Testing index, detection find its content to having a competition
Middle loss late is tested 15% or so.And there is stronger inoxidizability work is cooperateed with lutein ester in itself due to grape seed extract
With the stability that can effectively strengthen lutein ester, addition grape seed extract drops to lutein ester loss late in this formula
6% or so.
Meanwhile, applicant has found by research, and the addition of inulin can significantly improve lutein ester and grape seed extract
Bioavailability.The reason for its is possible be：Inulin hygroscopicity is strong, with the ability for combining Free water, can reduce moisture
Activity, is not destroyed so as to protection activity material.In addition, inulin makes on its mucous membrane in the short-chain fat that colon fermentation is generated
Crypts shoals, and pit cell increases so as to increase absorption area, and Appendix Vein is more flourishing.Inulin is produced in intestinal fermentation simultaneously
Raw acid reduces colon pH, such that active material biological effectiveness is improved, and particularly SCFA can stimulate colon
The growth of mucomembranous cell, improves the absorbability of intestinal mucosa.These effects can increase the bioavailability of active material.Together
When, inulin is in itself a kind of natural water-soluble dietary fiber, can hardly be hydrolyzed and be digested by hydrochloric acid in gastric juice, is only had in colon
Beneficial microorganism is utilized, so as to improve intestinal environment.Secondly, gastrointestinal motility can be strengthened after intake inulin, functions of intestines and stomach is improved, is increased
Plus digestion and appetite, improve immunity of organisms.These characteristics can increase the suction including the nutritional ingredient including active component
Receive.
The jelly is prepared by the following method：
S1. water is added after mixing the carragheen, xanthans with xylitol, keeps 95 DEG C of system temperature, stirring 10min to obtain
To glue.
S2. water-soluble lutein ester, grape seed extract, inulin and calcium lactate is added to stir first in glue.
It is subsequently adding natural fruit powder and stirs.Vitamin C being added afterwards and being stirred, now the pH of system is 3.8 ± 0.2.
Obtain jelly precursor liquid of the temperature more than 75 DEG C.
S3. jelly precursor liquid is filtered first by 120 eye mesh screens.Then moisture is supplied, filtered fluid is obtained.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 83 DEG C
Carry out sterilization operation within 12 minutes in environment.
S5. after the completion of sterilization operation, cooling, packaging obtain the jelly with beauty treatment eye-protecting function.
Embodiment 2
A kind of feature jelly, by mass percentage, including：Grape seed extract 5%, water-soluble lutein ester 8%, inulin
15%, oligoisomaltose 10%, carragheen 0.5%, konjac glucomannan 0.8%, calcium lactate 0.2%, vitamin C 0.2%, natural inspissated juice
8%, remaining is water.
The jelly is prepared by the following method：
S1. water is added after mixing the carragheen, konjac glucomannan with oligoisomaltose, 100 DEG C of system temperature, stirring is kept
5min obtains glue.
S2. first in glue, water-soluble lutein ester, grape seed extract, inulin are sequentially added under stirring
And calcium lactate, and be stirring evenly and then adding into natural inspissated juice and stir.Vitamin C is added afterwards and is stirred, now
The pH of system is 4.0 ± 0.2.Obtain jelly precursor liquid of the temperature more than 75 DEG C.
Applicant has found by research, for the application formula, in step S2 processes, is added first in glue water-soluble
Lutein ester, then sequentially adds grape seed extract, inulin, calcium lactate and natural inspissated juice, can significantly improve system
Clarity, reduces the aggregate quantity filtered out in later stage filter process.The reason for its is possible is that water-soluble lutein ester is adopted
Obtained with emulsifying agent is modified, it can play certain emulsification in being dissolved in glue so that the material for adding afterwards more holds
It is readily dissolved in glue.Simultaneously as the dissolubility of grape seed extract is weaker than inulin and calcium lactate, therefore, first add grape
Seed extract can give its relatively long mixing time, promote dissolving.
S3. jelly precursor liquid is filtered first by 150 eye mesh screens.Then moisture is supplied, filtered fluid is obtained.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 83 DEG C
Carry out sterilization operation within 12 minutes in environment.
S5. after the completion of sterilization operation, cooling, packaging obtain the jelly with beauty treatment eye-protecting function.
Embodiment 3
A kind of feature jelly, by mass percentage, including：Grape seed extract 5%, water-soluble lutein ester 8%, inulin
15%, oligoisomaltose 10%, carragheen 0.5%, konjac glucomannan 0.8%, calcium lactate 0.2%, vitamin C 0.2%, natural inspissated juice
8%, remaining is water.
The jelly is prepared by the following method：
S1. the water for being preheated to 90 DEG C is added after mixing the carragheen, konjac glucomannan with oligoisomaltose, system temperature is kept
100 DEG C of degree, stirring 5min obtains glue.Adding the water for preheating can accelerate the mixed dissolution speed of sweetener and thickener, carry
High efficiency.
S2. first in glue, water-soluble lutein ester, grape seed extract, inulin are sequentially added under stirring
And calcium lactate, and be stirring evenly and then adding into natural inspissated juice and stir.Vitamin C is added afterwards and is stirred, now
The pH of system is 4.0 ± 0.2.Obtain jelly precursor liquid of the temperature more than 75 DEG C.
S3. first in 70 DEG C of the temperature ＞ of jelly precursor liquid, the screen cloth using 130 mesh enters to jelly precursor liquid
Row is once filtered.Then in the temperature 50 C of filtered fluid, secondary mistake is carried out to a filtered fluid using the screen cloth of 270 mesh
Filter.
Applicants have found that, the production method of existing jelly, such as relating to filter operation, is typically chosen and has once filtered
Into, and it is not related to temperature control, its result causes the secondary of product to contain heterogeneous coagulation or particulate matter in product frequently
Product rate is higher and unstable product quality.And applicant is by improving the filtering technique of existing jelly after research, in not equality of temperature
Filter operation is carried out using corresponding filter screen under degree section.Wherein, filtering for the first time is in 70 DEG C of ＞, using 100-150 purposes
Screen cloth is carried out, its object is to filter the particulate matter in jelly glue, including：Particulate matter in powder aggregate, raw material and not
Raw material being completely dissolved etc..Second filtering is carried out, again when glue temperature is 30-60 DEG C using the screen cloth of 150-300 mesh
At a temperature of, jelly glue condenses, and flocculate or aggregate is produced sometimes in condensation process, by the screen cloth of 150-300 mesh
Such material can be filtered, make product clear.By the operation, the yields of product can compared to existing technology be carried
It is high by more than 30%.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 83 DEG C
Carry out sterilization operation within 12 minutes in environment.
S5. after the completion of sterilization operation, cooling, packaging obtain the jelly with beauty treatment eye-protecting function.
Embodiment 4
A kind of feature jelly, by mass percentage, including：Grape seed extract 5%, water-soluble lutein ester 8%, inulin
15%, oligoisomaltose 10%, carragheen 0.5%, konjac glucomannan 0.8%, vitamin C 0.2%, natural inspissated juice 8%, remaining is water.
The jelly is prepared by the following method：
S1. the water for being preheated to 90 DEG C is added after mixing the carragheen, konjac glucomannan with oligoisomaltose, system temperature is kept
100 DEG C of degree, stirring 5min obtains glue.Adding the water for preheating can accelerate the mixed dissolution speed of sweetener and thickener, carry
High efficiency.
S2. first in glue, water-soluble lutein ester, grape seed extract, inulin are sequentially added under stirring
And calcium lactate, and be stirring evenly and then adding into natural inspissated juice and stir.Vitamin C is added afterwards and is stirred, now
The pH of system is 4.0 ± 0.2.Obtain jelly precursor liquid of the temperature more than 75 DEG C.
S3. first in 70 DEG C of the temperature ＞ of jelly precursor liquid, the screen cloth using 120 mesh enters to jelly precursor liquid
Row is once filtered.Then in 40 DEG C of temperature for filtered fluid, secondary mistake is carried out to a filtered fluid using the screen cloth of 200 mesh
Filter.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 83 DEG C
Carry out sterilization operation within 12 minutes in environment.After the completion of sterilization operation, with cold water spray, make jelly surface rapidly be cooled to 40 DEG C with
Under.Then jelly is dried up with 50 DEG C of hot-air seasoning.
Applicants have found that, traditional jelly sterilization technology is that high temperature sterilization is carried out in the environment more than 100 DEG C, should
Although technology can complete sterilized with relatively quick, inevitably there is intensity and drastically declines in colloid, and this is also existing
The reason for addition colloid reinforcing agent is needed in jelly production technology.Meanwhile, the environment more than 100 DEG C also result in big in jelly
Amount of activated nutriment inactivation, reduces its nutritive value.And applicants have found that, can be killed in 80-85 DEG C of environment
The most of harmful bacteria that be may relate in jelly production process of going out, and at this temperature, timely sterilizing time is 15min,
Being decreased obviously for jelly gel strength will not be caused, even if therefore without colloid reinforcing agent in this technology, also will not be because of killing
Bacterium operation causes jelly colloid obvious intensity decline occur.Meanwhile, to the activity of nutriment in jelly under the temperature conditionss
Composition damages smaller, can farthest protect the active material in nutriment.
Additionally, as jelly uses natural air drying after high temperature sterilization is completed, although can be with energy saving, but it be not only given birth to
Produce less efficient, but also in natural cooling process the time can be made on jelly colloid to be under the condition of high temperature so as to trigger glue
Body structural failure, causes the flexibility decrease of jelly, even results in jelly and occurs dissipating due to slight collision in transportation
Split phenomenon.And fast cooling described in using applicant rapidly, not only can be with fast cooling, improve production efficiency, and can be with bright
The yields of aobvious raising jelly.
S5. after the completion of step S4, cooling, packaging obtain the jelly with beauty treatment eye-protecting function.
Embodiment 5
A kind of feature jelly, by mass percentage, including：Grape seed extract 5%, water-soluble lutein ester 12%, inulin
20%, maltitol 10%, D-sorbite 10%, carragheen 0.2%, Arabic gum 1.8%, calcium lactate 0.5%, citric acid 0.5%, day
Right fruit juice 15%, remaining is water.Preparation process is same as Example 1.
Embodiment 6
A kind of feature jelly, by mass percentage, including：Grape seed extract 2%, water-soluble lutein ester 8%, inulin
10%, mannitol 3%, xylitol 3%, oligoisomaltose 4%, carragheen 0.7%, locust bean gum 0.1%, zinc lactate 0.1%, lemon
Acid 0.1%, natural fruit powder 3%, fruit juice 3%, fruit juice concentration 2%, remaining is water.Preparation process is same as Example 1.
Embodiment 7
A kind of feature jelly, by mass percentage, including：Grape seed extract 4%, water-soluble lutein ester 10%, inulin
18%, oligoisomaltose 15%, carragheen 0.2%, calcium lactate 0.3%, vitamin C 0.3%, natural inspissated juice 12%, remaining is
Water.Preparation process is same as Example 1.
1 to embodiment 7, applicant's process research discovery in conjunction with the embodiments, prior art prepares jelly for carragheen to be had
Its minimum addition limitation, the addition of general carragheen is not less than the 0.7% of jelly gross mass, is otherwise difficult to form stabilization glue
Body.And it is well known that the dissolving difficulty of carragheen is larger, its addition is more, in order to form the stirring required for homogeneous colloids
Time is more long, and easier containing undissolved OK a karaoke club micelle colloid in colloidal solution, and flocculation is formed during so as to causing colloid to condense
Point or reunion point, cause unstable product quality.And passing through compound system of the invention, it is possible to use diffluent colloid is substituted
Part carragheen so that the consumption of carragheen declines, and improves the stability and production efficiency of system.Meanwhile, compound colloid body
The gel strength of system improves more than 5% compared to the pure carragheen system of identical addition, such as combines calcium lactate, then colloidal dispersion
Intensity can also be lifted further.
Embodiment 8
A kind of feature jelly, by mass percentage, including：Grape seed extract 2%, lutein ester 10%, inulin 10%, wood
Sugar alcohol 15%, carragheen 0.2%, xanthans 0.5%, calcium lactate 0.2%, vitamin C 0.2%, natural fruit powder 10%, remaining is water.
The jelly is prepared by the following method：
S1. the water for being preheated to 80 DEG C is added after mixing the carragheen, konjac glucomannan with oligoisomaltose, system temperature is kept
80 DEG C of degree, stirring 5min obtains glue.Adding the water for preheating can accelerate the mixed dissolution speed of sweetener and thickener, improve
Production efficiency.
S2. first in glue, water-soluble lutein ester, grape seed extract, inulin are sequentially added under stirring
And calcium lactate, and be stirring evenly and then adding into natural inspissated juice and stir.Vitamin C is added afterwards and is stirred, now
The pH of system is 4.0 ± 0.2.Obtain jelly precursor liquid of the temperature more than 75 DEG C.
S3. first in 70 DEG C of the temperature ＞ of jelly precursor liquid, the screen cloth using 150 mesh enters to jelly precursor liquid
Row is once filtered.Then in the temperature 60 C of filtered fluid, secondary mistake is carried out to a filtered fluid using the screen cloth of 300 mesh
Filter.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 85 DEG C
Carry out sterilization operation within 10 minutes in environment.After the completion of sterilization operation, with cold water spray, make jelly surface rapidly be cooled to 40 DEG C with
Under.Then jelly is dried up with 60 DEG C of hot-air seasoning.
Embodiment 9
A kind of feature jelly, by mass percentage, including：Grape seed extract 2%, lutein ester 10%, inulin 10%, wood
Sugar alcohol 15%, carragheen 0.2%, xanthans 0.5%, calcium lactate 0.2%, vitamin C 0.2%, natural fruit powder 10%, remaining is water.
The jelly is prepared by the following method：
S1. the water for being preheated to 80 DEG C is added after mixing the carragheen, konjac glucomannan with oligoisomaltose, system temperature is kept
90 DEG C of degree, stirring 10min obtains glue.Adding the water for preheating can accelerate the mixed dissolution speed of sweetener and thickener, carry
High efficiency.
S2. first in glue, water-soluble lutein ester, grape seed extract, inulin are sequentially added under stirring
And calcium lactate, and be stirring evenly and then adding into natural inspissated juice and stir.Vitamin C is added afterwards and is stirred, now
The pH of system is 4.0 ± 0.2.Obtain jelly precursor liquid of the temperature more than 80 DEG C.
S3. first in 75 DEG C of the temperature ＞ of jelly precursor liquid, the screen cloth using 100 mesh enters to jelly precursor liquid
Row is once filtered.Then in 40 DEG C of temperature for filtered fluid, secondary mistake is carried out to a filtered fluid using the screen cloth of 150 mesh
Filter.
S4. filtered fluid is filled in jelly cup first, and is sealed.Then the jelly that will have been sealed be placed in normal pressure, 80 DEG C
Carry out sterilization operation within 15 minutes in environment.After the completion of sterilization operation, with cold water spray, make jelly surface rapidly be cooled to 40 DEG C with
Under.Then jelly is dried up with 40 DEG C of hot-air seasoning.
The present invention at least has one of the following advantages：
1. the invention provides a kind of feature jelly, the jelly has protect eyes, anti-oxidant, skin care, improves functions of intestines and stomach
The effects such as, its dispensing select sugar-free glycogen, entirely be formulated preservative free, without essence, without synthetic dyestuff.
2. the jelly that the present invention is provided has the bioavailability of lutein ester and grape seed extract higher, and
With there is cooperative effect for beauty treatment eye-protecting function so that this product has excellent beauty treatment eye-protecting function.
3. the jelly that the present invention is provided, colloid elasticity is splendid, is difficult to be damaged in transportation.
4., the invention provides a kind of jelly production method, not only flow is simple for the method, efficient low-consume, do not pollute ring
Border, energy saving, and with yields higher, and less lutein ester loss late.
5., the invention provides the filter method in a kind of jelly production process, the method uses two in different temperatures section
The mode of secondary filtering so that the yields of product is increased substantially.
6., the invention provides the method for disinfection in a kind of jelly production process, the method not only can be effectively sterilized, and
And jelly colloid can be preferably protected, jelly colloid structural strength declines caused by effectively reducing conventional antimicrobial process.
It should be noted that and understand, in the case where the spirit and scope required by the claims in the present invention are not departed from, energy
Enough present invention to foregoing detailed description make various modifications and improvements.It is therefore desirable to the scope of the technical scheme of protection is not received
The limitation of given any specific exemplary teachings.
Claims (10)
1. a kind of feature jelly, it is characterised in that by mass percentage, including：Grape seed extract 2-5%, water-soluble leaf
Flavine ester 8-12%, inulin 10-20%, sweetener 10-20%, acid 0.1-0. 5%, thickener 0.2-2%, natural flavouring 8-
15%, the water of surplus.
2. feature jelly according to claim 1, it is characterised in that the jelly, based on jelly gross mass percentage, also
Including：Nourishing additive agent 0.1-0.5%.
3. feature jelly according to claim 2, it is characterised in that the nourishing additive agent is calcium lactate, zinc lactate, junket
At least one in albumen calcium peptide, zinc albuminate.
4. feature jelly according to claim 1, it is characterised in that the sweetener is xylitol, maltitol, sorb
At least one in sugar alcohol, mannitol, oligoisomaltose；
The acid is at least one in vitamin C, citric acid, lemon inspissated juice and malic acid；
The natural flavouring is at least one in natural fruit powder, fruit juice, fruit juice concentrate.
5. feature jelly according to claim 1, it is characterised in that the thickener is carragheen, xanthans, konjaku
At least one in glue, Arabic gum and locust bean gum.
6. feature jelly according to claim 1, it is characterised in that the jelly is prepared by following step：
S1. after mixing the sweetener and thickener, water, 80-100 DEG C of keeping temperature, stirring 5-30min is added to obtain glue
Liquid；
S2. water-soluble lutein ester, grape seed extract, inulin and natural flavouring are added first in glue and stirs equal
It is even；It is subsequently adding acid and stirs, obtains jelly precursor liquid；The temperature of the jelly precursor liquid 75 DEG C with
On；
S3. jelly precursor liquid is filtered first by 100-300 eye mesh screens；Then moisture is supplied, filtered fluid is obtained；
S4. filtered fluid is filled in jelly cup first, and is sealed；Then the jelly that will seal be placed in normal pressure, 80-85 DEG C
Carry out sterilization operation within 10-15 minutes in environment；
S5. after the completion of sterilization operation, cooling, packaging obtain the feature jelly.
7. feature jelly according to claim 6, it is characterised in that water described in step S1, is adding sweetener and thickening
Before the mixed liquor of agent, 80-100 DEG C is preheated to.
8. feature jelly according to claim 6, it is characterised in that in glue described in step S2, water is sequentially added first
Dissolubility lutein ester, grape seed extract and inulin, and it is stirring evenly and then adding into natural flavouring；Acid is added after stirring
Taste agent, and adjust pH value to pH ＜ 7 using acid.
9. feature jelly according to claim 6, it is characterised in that filtering described in step S3 includes：First before jelly
When driving 70 DEG C of the temperature ＞ of body fluid, jelly precursor liquid is once filtered using the screen cloth of 100-150 mesh；Then once
During 30 DEG C of the temperature ＞ of filtered fluid, secondary filter is carried out to a filtered fluid using the screen cloth of 150-300 mesh.
10. feature jelly according to claim 6, it is characterised in that after the completion of sterilization operation described in step S4, use cold water
Spray, makes jelly surface be cooled to less than 40 DEG C rapidly；Then jelly is dried up with 40-60 DEG C of hot-air seasoning.
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| CN108294211A (en) * | 2018-02-02 | 2018-07-20 | 云南瑞宝生物科技股份有限公司 | A kind of functional solid beverage and preparation method thereof containing glucorphanin |
| CN110876435A (en) * | 2019-11-22 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Beverage containing natural antioxidant active ingredients of fruits and edible fungi and preparation method and application thereof |
| JP2022047649A (en) * | 2020-09-14 | 2022-03-25 | メロディアン株式会社 | Inulin-containing liquid food and production method thereof |
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| CN108244572A (en) * | 2018-02-09 | 2018-07-06 | 米盈食品科技(苏州)有限公司 | Have effects that whitening and prebiotics without sucrose jelly item and preparation method |
| CN110876435A (en) * | 2019-11-22 | 2020-03-13 | 广东省农业科学院蚕业与农产品加工研究所 | Beverage containing natural antioxidant active ingredients of fruits and edible fungi and preparation method and application thereof |
| JP2022047649A (en) * | 2020-09-14 | 2022-03-25 | メロディアン株式会社 | Inulin-containing liquid food and production method thereof |
| JP7220687B2 (en) | 2020-09-14 | 2023-02-10 | メロディアン株式会社 | Inulin-containing liquid food and method for producing the same |
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