CN102144744B - Low-hardness nutritious jelly as well as preparation method and application thereof - Google Patents
Low-hardness nutritious jelly as well as preparation method and application thereof Download PDFInfo
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Abstract
The invention provides a low-hardness nutritious jelly as well as a preparation method and application thereof. The raw materials of the low-hardness nutritious jelly comprise carrageenan, konjak gum, gellan gum, isoleucine, leucine, lysine, threonine, tryptophane, valine, phenylalanine, methionine, alanine, proline, glycine, citric acid, sodium citrate, granulated sugar, calcium chloride, potassium chloride, fruit juice and water; and the hardness range of the prepared product, which is tested by a texture tester via TPA (Texture Profile Analysis), is 3500-5100N/m<2>. Being appropriate in hardness, melting in the mouth and free of chewing, the low-hardness nutritious jelly provided by the invention can serve as healthy food suitable for the people who are sick abed in a long term and have appetite disorder and is used for safely supplementing moisture and amino acid nutrient components which improve the body functions so that the current situation of lack of healthy food suitable for the people with appetite disorder is made up and favorable taste is provided.
Description
Technical field
The present invention relates to a kind of jelly and preparation method thereof and application, relate in particular to a kind of soft nutrition jelly that solves aphetite disorder and preparation method thereof and application.
Background technology
The aging trend of population is accelerated, and recently an item number of the Statistics according to the show: existing 10% be the elderly more than 60 years old in the population in the world at present, this ratio will reach 20% in the year two thousand fifty.China is the maximum country of the aged, and present elderly population more than 60 years old surpass 1.3 hundred million, account for more than 10% of total population.
After old and feeble symptom appearred in human organism's morphology and function, organ-tissue and mental attitude all sharply changed, and body engenders some decay, show as: mobility descends gradually, fat mass increases gradually, and muscle weight alleviates gradually, and skeletal structure is degenerated gradually; Digestive function weakness, tooth mobility or come off, masticatory ability weakens, and the gastrointestinal mucosa attenuation salivates, the gradually atrophy of body of gland of hydrochloric acid in gastric juice, pepsin etc., and stomach and intestine are expanded easily; Disease of cardiovascular system increases, and causes the histocyte blood supply insufficiency, metabolism generation obstacle.Fading of these physiological functions, especially digestion and metabolism function make body absorb decline to nutritional labeling, and aspect the going down of digestion and metabolism function, aphetite disorder becomes again the first outpost of the tax office, has directly affected the elderly's nutrition condition.
In the situation without the serious disease impact, normal aphetite disorder symptom also day by day increases with the growth at age.Aphetite disorder not only can be by pharynx, esophagel disease, and the disease that can also be had nothing to do by some and alimentary canal causes such as cognition or phrenoblabia, masseter regression, dental problems, mandibular osteoporosis diseases.The incidence of aphetite disorder is higher in the elderly population of home for destitute.Investigation shows that organize the patient with aphetite disorder 30% old age, the water deficient that take in every day, and malnutrition is serious.349 in the elderly in home for destitute, the 87% main suit difficulty of having meal is arranged.
Aphetite disorder person is the edible food that meets following 4 kinds of requirements preferably: (1) foodstuff density is little, the hardness homogeneous; (2) viscosity and the coherency of appropriateness; Yielding, smooth when (3) eating; (4) the oral mucosa tack is low, and according to above-mentioned requirements, jelly is to meet one of thing.Develop and a kind ofly not only can keep the skin wet safely, but also can replenish the amino acid whose bread and cheese form class healthy food that improves physical function, patient crowd for long-term bed and aphetite disorder has great importance, but on domestic market, for still very scarcity of the healthy food of aphetite disorder.
In addition and since at present on the market the jelly of circulation exist variety of problems, the security incident that children occur when edible jelly occurs repeatedly, even has that taking chokes in the jelly process causes the phenomenon of death by suffocation to tracheae.Therefore it is suitable to develop a kind of hardness, and just melt in the mouth is suitable for the edible jelly production of children's safety and has extremely important and real meaning.
Summary of the invention
Technical problem to be solved by this invention is to be to provide a kind of soft nutrition jelly and preparation method thereof, the soft nutrition jelly that makes can make long-term bed not rise, follow the elderly of aphetite disorder to replenish safely moisture content, replenish simultaneously and improve the necessary amino acid of physical function, can make in addition children's safety edible, can satisfy above technical need.
In order to solve the problems of the technologies described above, the invention provides a kind of jelly, it is characterized in that, comprising: carragheen, konjac glucomannan and gellan gum;
The hardness range of described jelly is 3500N/m
2-5100N/m
2
In a preferred scheme, the percentage by weight that carragheen accounts for jelly can be 0.25-0.40wt%.
In another preferred scheme, the percentage by weight that konjac glucomannan accounts for jelly is can be 0.2-0.40wt%.
In another preferred scheme, the percentage by weight that gellan gum accounts for jelly is can be 0.12-0.18wt%.
In another preferred scheme, jelly can also comprise in amino acid, granulated sugar, the fruit juice one or more and, citric acid, natrium citricum, calcium chloride, potassium chloride and water.
In another preferred scheme, jelly can also comprise in essential amino acid, alanine, proline, glycine, granulated sugar, the fruit juice one or more and, citric acid, natrium citricum, calcium chloride, potassium chloride and water.
In another preferred scheme, the percentage by weight that citric acid accounts for jelly can be 0.10-0.30wt%.
In another preferred scheme, the percentage by weight that natrium citricum accounts for jelly can be 0.10-0.30wt%.
In another preferred scheme, the percentage by weight that granulated sugar accounts for described jelly can be 8-16wt%.
In another preferred scheme, calcium chloride accounts for, the percentage by weight of jelly can be 0.05-0.25wt%.
In another preferred scheme, the percentage by weight that potassium chloride accounts for jelly can be 0.05-0.25wt%.
In another preferred scheme, the percentage by weight that fruit juice accounts for described jelly can be 10-20wt%.
In another preferred scheme, the percentage by weight that isoleucine accounts for jelly in the essential amino acid can be 0.08-0.15wt%.
In another preferred scheme, the percentage by weight that leucine accounts for jelly in the essential amino acid can be 0.10-0.20wt%.
In another preferred scheme, the percentage by weight that lysine accounts for jelly in the essential amino acid can be 0.10-0.15wt%.
In another preferred scheme, the percentage by weight that threonine accounts for jelly in the essential amino acid can be 0.05-0.10wt%.
In another preferred scheme, the percentage by weight that tryptophan accounts for jelly in the essential amino acid can be 0.02-0.05wt%.
In another preferred scheme, the percentage by weight that valine accounts for jelly in the essential amino acid can be 0.08-0.15wt%.
In another preferred scheme, the percentage by weight that phenylalanine accounts for jelly in the essential amino acid can be 0.12-0.20wt%.
In another preferred scheme, the percentage by weight that methionine accounts for jelly in the essential amino acid can be 0.12-0.20wt%.
In another preferred scheme, the percentage by weight that alanine accounts for jelly can be 0.35-0.50wt%.
In another preferred scheme, the percentage by weight that proline accounts for jelly can be 0.25-0.35wt%.
In another preferred scheme, the percentage by weight that glycine accounts for jelly can be 0.08-0.15wt%.
In another preferred scheme, surplus is water in the jelly.
The present invention also provides a kind of preparation method of above-mentioned jelly, comprises following steps:
The first step, respectively that described citric acid, described natrium citricum, described calcium chloride and described potassium chloride is for subsequent use with the water-soluble solution of 3-5wt%, with 3-5wt% water described amino acid is dissolved in addition, obtain Freamine Ⅲ;
Second step, by mixing, it is molten in advance to add 40-50wt% warm water, leaves standstill, and makes the abundant swelling of colloid with described carragheen, described konjac glucomannan, described gellan gum and described granulated sugar;
The 3rd step with the heating of the colloidal solution that makes in the second step, added described fruit juice, boiled, and added described excess water in the described jelly component;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid in the colloidal solution in the 3rd step after the heating, stir;
In the 5th step, the colloidal solution cooling with gained in the 4th step adds described natrium citricum and described citric acid solution, stirs;
The 6th goes on foot, and the colloidal solution of gained further cools off in going on foot the 5th, adds described Freamine Ⅲ, stirs;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the hot water and sterilize, make described jelly after the cooling, describedly seal preferred can up for safekeeping and seal up for safekeeping.
In another preferred scheme, the heating-up temperature in the 3rd step can be 90-95 ℃, and boiling time can be 3-5 minute;
In another preferred scheme, the adding temperature in the 4th step can be 90-95 ℃;
In another preferred scheme, the chilling temperature in the 5th step can be 75-80 ℃;
In another preferred scheme, the further chilling temperature in the 6th step can be 65-70 ℃;
In another preferred scheme, the hot water temperature in the 7th step can be 65-90 ℃, and described sterilization time can be 5-30min.
The present invention also provides above-mentioned jelly as the application in a kind of food that solves aphetite disorder, further preferably as a kind of satisfy that the aphetite disorder crowd keeps the skin wet safely and the food of nutrition in application.
The present invention also provides said method to solve application in the food of aphetite disorder in preparation, satisfy preferably further that the aphetite disorder crowd keeps the skin wet safely and the food of nutrition in application.
The present invention also provides a kind of eating method of above-mentioned jelly, it is characterized in that: described jelly is put into mouth, do not need to chew just melt in the mouth.
The present invention also provides above-mentioned jelly as choking in the edible jelly process of a kind of children of preventing to the application of the food of tracheae.
The invention discloses a kind of jelly, different proportionings by its carragheen that comprises, konjac glucomannan and gellan gum, make the healthy food that a kind of hardness is suitable for long-term bed and eats with the patients with deglutition disorders crowd, keep the skin wet and replenish the amino acid nutrient composition that improves physical function in order to safety, remedied the present situation of present patients with deglutition disorders population health food scarcity, it is edible that the present invention also is suitable for children in addition, choke easily to the problem of tracheae to solve in the edible jelly process of children, and taste is good.
The specific embodiment
Below adopt embodiment to describe embodiments of the present invention in detail, how the application technology means solve technical problem to the present invention whereby, and the implementation procedure of reaching technique effect can fully understand and implements according to this.
Measuring method
The product that obtains among each embodiment of the present invention and the embodiment is measured hardness range by texture testing instrument TPA, described texture testing instrument probe diameter is 15--25mm, and compression distance is 5--10mm, measures in the hardness process, the compression speed of analyzer is 45--60mm, and the compression number of times is 2 times.
Embodiment 1
The first step, respectively that 0.2kg citric acid, 0.2kg natrium citricum, 0.15kg calcium chloride and 0.15kg potassium chloride is for subsequent use with the water-soluble solution of 3kg, use in addition 3kg water with 0.1kg isoleucine, 0.14kg leucine, 0.12kg lysine, 0.07kg threonine, 0.035kg tryptophan, 0.1kg valine, 0.14kg phenylalanine, 0.13kg methionine, 0.4kg alanine, 0.3kg proline, 0.1kg glycine mixed dissolution, obtain amino acid mixing solution;
Second step, by mixing, it is molten in advance to add 45kg water, leaves standstill, and makes the abundant swelling of colloid with 0.3kg carragheen, 0.2kg konjac glucomannan, 0.14kg gellan gum and 12kg granulated sugar;
The 3rd step was heated to 90-95 ℃ with the colloidal solution that makes in the second step, added the 15kg orange juice, boiled 3-5 minute, and added excess water;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid during at 90-95 ℃ in the colloidal solution in the 3rd step after the heating, stir;
The 5th goes on foot, and the colloidal solution of gained is cooled to 75-80 ℃ in going on foot the 4th, adds described natrium citricum and described citric acid solution, stirs;
The 6th goes on foot, and the colloidal solution of gained further is cooled to 65-70 ℃ in going on foot the 5th, adds described amino acid mixing solution, stirs;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the 5-30min that sterilizes in the 65-90 ℃ of hot water, make described jelly after the cooling.
Through detecting, the hardness of the jelly of prepared embodiment 1 is 4372N/m
2
Embodiment 2
The first step, respectively that 0.3kg citric acid, 0.3kg natrium citricum, 0.15kg calcium chloride and 0.15kg potassium chloride is for subsequent use with the water-soluble solution of 3kg, use in addition 3kg water with 0.12kg isoleucine, 0.16kg leucine, 0.1kg lysine, 0.08kg threonine, 0.04kg tryptophan, 0.12kg valine, 0.15kg phenylalanine, 0.14kg methionine, 0.4kg alanine, 0.3kg proline, 0.1kg glycine mixed dissolution, obtain amino acid mixing solution;
Second step, by mixing, it is molten in advance to add 45kg water, leaves standstill, and makes the abundant swelling of colloid with 0.2kg carragheen, 0.3kg konjac glucomannan, 0.16kg gellan gum and 15kg granulated sugar;
The 3rd step was heated to 90-95 ℃ with the colloidal solution that makes in the second step, added 10kg strawberry fruit juice, boiled 3-5 minute, and added excess water;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid during at 90-95 ℃ in the colloidal solution in the 3rd step after the heating, stir;
The 5th goes on foot, and the colloidal solution of gained is cooled to 75-80 ℃ in going on foot the 4th, adds described natrium citricum and described citric acid solution, stirs;
The 6th goes on foot, and the colloidal solution of gained further is cooled to 65-70 ℃ in going on foot the 5th, adds described amino acid mixing solution, stirs;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the 5-30min that sterilizes in the 65-90 ℃ of hot water, make described jelly after the cooling.
Through detecting, the jelly hardness of prepared embodiment 2 is 4520N/m
2
Embodiment 3
The first step, respectively that 0.3kg citric acid, 0.3kg natrium citricum, 0.25kg calcium chloride and 0.25kg potassium chloride is for subsequent use with the water-soluble solution of 3kg, use in addition 3kg water with 0.15kg isoleucine, 0.2kg leucine, 0.15kg lysine, 0.1kg threonine, 0.05kg tryptophan, 0.15kg valine, 0.2kg phenylalanine, 0.2kg methionine, 0.5kg alanine, 0.35kg proline, 0.15kg glycine mixed dissolution, obtain amino acid mixing solution;
Second step, by mixing, it is molten in advance to add 45kg water, leaves standstill, and makes the abundant swelling of colloid with 0.25kg carragheen, 0.4kg konjac glucomannan, 0.12kg gellan gum and 16kg granulated sugar;
The 3rd step was heated to 90-95 ℃ with the colloidal solution that makes in the second step, added the 20kg apple juice, boiled 3-5 minute, and added excess water;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid during at 90-95 ℃ in the colloidal solution in the 3rd step after the heating, stir;
The 5th goes on foot, and the colloidal solution of gained is cooled to 75-80 ℃ in going on foot the 4th, adds described natrium citricum and described citric acid solution, stirs;
The 6th goes on foot, and the colloidal solution of gained further is cooled to 65-70 ℃ in going on foot the 5th, adds described amino acid mixing solution, stirs;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the 5-30min that sterilizes in the 65-90 ℃ of hot water, make described jelly after the cooling.
Through detecting, the jelly hardness of prepared embodiment 3 is 3516N/m
2
Embodiment 4
The first step, respectively that 0.1kg citric acid, 0.1kg natrium citricum, 0.05kg calcium chloride and 0.05kg potassium chloride is for subsequent use with the water-soluble solution of 3kg, use in addition 3kg water with 0.08kg isoleucine, 0.1kg leucine, 0.1kg lysine, 0.05kg threonine, 0.02kg tryptophan, 0.08kg valine, 0.12kg phenylalanine, 0.12kg methionine, 0.35kg alanine, 0.25kg proline, 0.08kg glycine mixed dissolution, obtain amino acid mixing solution;
Second step, by mixing, it is molten in advance to add 45kg water, leaves standstill, and makes the abundant swelling of colloid with 0.4kg carragheen, 0.2kg konjac glucomannan, 0.18kg gellan gum and 8kg granulated sugar;
The 3rd step was heated to 90-95 ℃ with the colloidal solution that makes in the second step, added 10kg mango fruit juice, boiled 3-5 minute, and added excess water;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid during at 90-95 ℃ in the colloidal solution in the 3rd step after the heating, stir;
The 5th goes on foot, and the colloidal solution of gained is cooled to 75-80 ℃ in going on foot the 4th, adds described natrium citricum and described citric acid solution, stirs;
The 6th goes on foot, and the colloidal solution of gained further is cooled to 65-70 ℃ in going on foot the 5th, adds described amino acid mixing solution, stirs;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the 5-30min that sterilizes in the 65-90 ℃ of hot water, make described jelly after the cooling.
Through detecting, the jelly hardness of prepared embodiment 4 is 5068N/m
2
Comparative example 1
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.1kg, 0.3kg and 0.16kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 1.
Through detecting, the jelly hardness of prepared comparative example 1 is 2958N/m
2
Comparative example 2
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.5kg, 0.3kg and 0.16kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 2.
Through detecting, the jelly hardness of prepared comparative example 2 is 6120N/m
2
Comparative example 3
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.3kg, 0.25kg and 0.08kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 3.
Through detecting, the jelly hardness of prepared comparative example 3 is 2764N/m
2
Comparative example 4
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.3kg, 0.25kg and 0.25kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 4.
Through detecting, the jelly hardness of prepared comparative example 4 is 6546N/m
2
Comparative example 5
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.3kg, 0.1kg and 0.16kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 5.
Through detecting, the jelly hardness of prepared comparative example 5 is 5932N/m
2
Comparative example 6
Except the gellan gum of the konjac glucomannan of the carragheen that uses 0.25kg, 0.5kg and 0.14kg replaces carragheen, konjac glucomannan and gellan gum among the embodiment 1, adopts the jelly of other identical component contents and method acquisition comparative example 6.
Through detecting, the jelly hardness of prepared comparative example 6 is 2876N/m
2
By comparing, we find that the hardness range that employing embodiment 1 to 4 obtains is at 3500N/m
2-5100N/m
2The products solidifying moulding good, do not need to chew, just melt in the mouth, be suitable for long-term bed and edible with the patients with deglutition disorders crowd, keep the skin wet and replenish the amino acid nutrient composition that improves physical function in order to safety, and adopt product hardness scope that comparative example 1 to 6 obtains far not at 3500N/m
2-5100N/m
2In the scope, or hardness crosses and low is difficult for solidifying to form jelly, or much higher hard, need to chew, can not just melt in the mouth, be not suitable for long-term bed and edible with the patients with deglutition disorders crowd.
Claims (4)
1. a jelly is characterized in that, comprising: carragheen, konjac glucomannan and gellan gum;
The hardness range of described jelly is 3500N/m
2-5100N/m
2
The percentage by weight that described carragheen accounts for described jelly is 0.25-0.40wt%;
The percentage by weight that described konjac glucomannan accounts for described jelly is 0.2-0.40wt%;
The percentage by weight that described gellan gum accounts for described jelly is 0.12-0.18wt%;
Described jelly also comprises essential amino acid, alanine, proline, glycine, granulated sugar, fruit juice, citric acid, natrium citricum, calcium chloride, potassium chloride and water;
The percentage by weight that described citric acid accounts for described jelly is 0.10-0.30wt%;
The percentage by weight that described natrium citricum accounts for described jelly is 0.10-0.30wt%;
The percentage by weight that described granulated sugar accounts for described jelly is 8-16wt%;
The percentage by weight that described calcium chloride accounts for described jelly is 0.05-0.25wt%;
The percentage by weight that described potassium chloride accounts for described jelly is 0.05-0.25wt%;
The percentage by weight that described fruit juice accounts for described jelly is 10-20wt%;
To account for the percentage by weight of described jelly be 0.08-0.15wt% to isoleucine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.10-0.20wt% to leucine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.10-0.15wt% to lysine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.05-0.10wt% to threonine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.02-0.05wt% to tryptophan in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.08-0.15wt% to valine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.12-0.20wt% to phenylalanine in the described essential amino acid;
To account for the percentage by weight of described jelly be 0.12-0.20wt% to methionine in the described essential amino acid;
The percentage by weight that described alanine accounts for described jelly is 0.35-0.50wt%;
The percentage by weight that described proline accounts for described jelly is 0.25-0.35wt%;
The percentage by weight that described glycine accounts for described jelly is 0.08-0.15wt%;
Surplus is described water;
The preparation method of described jelly comprises following steps:
The first step, respectively that described citric acid, described natrium citricum, described calcium chloride and described potassium chloride is for subsequent use with the water-soluble solution that accounts for described jelly 3-5%wt, with the water that accounts for described jelly 3-5wt% described amino acid is dissolved in addition, obtain Freamine Ⅲ;
Second step, by mixing, it is molten in advance to add the water that accounts for described jelly 40-50wt%, leaves standstill, and makes the abundant swelling of colloid with described carragheen, described konjac glucomannan, described gellan gum and described granulated sugar;
In the 3rd step, with the colloidal solution heating that makes in the second step, described heating-up temperature is 90-95 ℃, adds described fruit juice, boils, and described boiling time is 3-5 minute, and adds excess water;
The 4th step added pre-molten described calcium chloride and described Klorvess Liquid in the colloidal solution in the 3rd step after the heating, stir, and described adding temperature is 90-95 ℃;
In the 5th step, the colloidal solution cooling with gained in the 4th step adds described natrium citricum and described citric acid solution, stirs, and described chilling temperature is 75-80 ℃;
The 6th goes on foot, and the colloidal solution of gained further cools off in going on foot the 5th, adds described Freamine Ⅲ, stirs, and described chilling temperature is 65-70 ℃;
The 7th step, resulting colloidal solution in the 6th step is sealed up for safekeeping immediately, be put in the hot water and sterilize, described hot water temperature is 65-90 ℃, described sterilization time is 5-30min, makes described jelly after the cooling.
2. jelly as claimed in claim 1 is as a kind of application that solves the food of aphetite disorder.
3. jelly as claimed in claim 1 is as choking in the edible jelly process of a kind of children of preventing to the application of the food of tracheae.
4. adopt the eating method of jelly claimed in claim 1, it is characterized in that: described jelly is put into mouth, do not need to chew just melt in the mouth.
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| CN102389067B (en) * | 2011-10-11 | 2013-04-10 | 华南理工大学 | Complex gum as well as low-acidity jelly prepared from same and preparation method thereof |
| CN110495609B (en) * | 2018-05-18 | 2021-10-26 | 江苏祈瑞医药有限公司 | Isotonic soybean peptide gel product |
| CN115226869A (en) * | 2022-07-06 | 2022-10-25 | 佳禾食品工业股份有限公司 | NFC fruit juice jelly and preparation method thereof |
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| CN1736246A (en) * | 2005-08-11 | 2006-02-22 | 上海大山合集团有限公司 | White fungus jelly and preparation process thereof |
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