CN109007719A - A kind of control sugar-type jelly and preparation method thereof - Google Patents
A kind of control sugar-type jelly and preparation method thereof Download PDFInfo
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- CN109007719A CN109007719A CN201810566423.8A CN201810566423A CN109007719A CN 109007719 A CN109007719 A CN 109007719A CN 201810566423 A CN201810566423 A CN 201810566423A CN 109007719 A CN109007719 A CN 109007719A
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- 239000008274 jelly Substances 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims description 17
- 239000000843 powder Substances 0.000 claims abstract description 97
- 235000015097 nutrients Nutrition 0.000 claims abstract description 21
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 18
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 claims abstract description 17
- BJHIKXHVCXFQLS-PQLUHFTBSA-N keto-D-tagatose Chemical compound OC[C@@H](O)[C@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-PQLUHFTBSA-N 0.000 claims abstract description 14
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 13
- 244000013123 dwarf bean Species 0.000 claims abstract description 13
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 235000021278 navy bean Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000131360 Morinda citrifolia Species 0.000 claims abstract description 12
- 235000017524 noni Nutrition 0.000 claims abstract description 12
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- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 9
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 3
- 239000007788 liquid Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 13
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 12
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- 229920002752 Konjac Polymers 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 239000000686 essence Substances 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000001103 potassium chloride Substances 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
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- 239000000243 solution Substances 0.000 claims description 3
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims 1
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- 229910052801 chlorine Inorganic materials 0.000 claims 1
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- 235000013305 food Nutrition 0.000 abstract description 10
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 19
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- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
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- 229920002472 Starch Polymers 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
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- 102000004877 Insulin Human genes 0.000 description 2
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- 101710184309 Probable sucrose-6-phosphate hydrolase Proteins 0.000 description 2
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- 102000004139 alpha-Amylases Human genes 0.000 description 2
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- 150000002772 monosaccharides Chemical class 0.000 description 2
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- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 2
- 208000001072 type 2 diabetes mellitus Diseases 0.000 description 2
- 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 1
- 229920001817 Agar Polymers 0.000 description 1
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- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
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- 210000000813 small intestine Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention provides a kind of control sugar-type jelly, food processing technology field, the raw material including following parts by weight: 50-85 parts of pure water, sugared 10-50 parts of the nutrient powder of control, 1-2 parts of jelly powder, 1.5-2.0 parts of lemon juice of concentration, 0-15 parts of fruit juice, 0-6 parts of oligoisomaltose, 0.1-0.3 parts of edible essence and 0-0.5 parts of edible pigment.Present invention has the advantages that, integrate this six big control sugar absorption raw material of L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder and Noni fruit ferment powder, traditional jelly is assigned with health maintenance effect, the product is soft tasty and refreshing, there is control sugar to absorb simultaneously, the health snack food for conserving intestinal health function, has a good application prospect.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of control sugar-type jelly and preparation method thereof.
Background technique
Jelly is loved by consumers as a kind of deliciousness, the snack food being convenient for carrying.With mentioning for living standard
Height, the healthy functions health food propensity to consume are more and more obvious.Jelly because its it is soft it is tasty and refreshing, be convenient for carrying edible, become function
A kind of completely new form of expression of food grows rapidly in functional food application, has a vast market foreground.
Currently, China's resident's dietary structure has heavier reasonability, high energy capacity material intake is had generally exceeded the standard, in recent years
Come, the chronic diseases such as hypertension, diabetes, obesity have become the principal disease for influencing the health of our people, and high-carbohydrate diet exists
Serve in the morbidity and progress of such chronic disease vital.Currently, the correlative study report that control candy freezes not yet,
Also it is listed without Related product, currently, control blood glucose, the demand of control weight are more and more surging, develop a kind of control sugar-type jelly, allow everybody
By edible snack food come light health, meets the needs of consumer is to healthy food, will have good market prospects.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of control sugar-type jelly and preparation method thereof.
To achieve the above object, the present invention adopts the following technical solutions:
A kind of control sugar-type jelly, the raw material including following parts by weight: 50-85 parts of pure water controls sugared 10-50 parts of nutrient powder, fruit
1-2 parts of agar, concentration 1.5-2.0 parts of lemon juice, 0-15 parts of fruit juice, 0-6 parts of oligoisomaltose, edible essence 0.1-0.3
Part and edible pigment 0-0.5 parts.
Further, the sugared nutrient powder of the control is L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean
One of powder, Noni fruit ferment powder or multiple combinations.
Further, L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder
Weight ratio is 0.1-10:0-5:0-3:0-3:0-2:0-1.
Further, jelly powder includes konjaku flour, carragheen and potassium chloride, the weight of konjaku flour, carragheen and potassium chloride
Than for 0.7~1.2:0.8~1.2:0.6~1.3.
A kind of preparation method for controlling sugar-type jelly, comprising the following steps:
(1) firstly, a certain amount of jelly powder is added in pure water, heating stirring is to being completely dissolved and at 80-90 DEG C
10min is kept the temperature, jelly amidin is prepared into；
(2) the sugared nutrient powder of a certain amount of control is added in the resulting jelly amidin of step (1), is stirred to completely molten
It solves and keeps the temperature 3min at 80-90 DEG C, obtain control candy and freeze feed liquid；
(3) step (2) control candy obtained freezes feed liquid through bottle placer packing, sealing, then through pasteurize, is cooled and shaped,
Obtain the control sugar-type jelly.
A kind of control sugar-type jelly, using above-mentioned preparation method, during the preparation process, to 1.5-2.0 parts of addition in step (2)
It is edible that lemon juice, 0.1-0.3 parts of edible essences and/or 0-15 portions of fruit juice, 0-6 parts of oligoisomaltoses and 0-0.5 parts are concentrated
Pigment can be prepared by the control sugar-type jelly of more tastes.
Further, in the step (2) addition concentration lemon juice, edible essence and/or fruit juice, oligoisomaltose and
One of edible pigment is a variety of, is diluted with 3kg water, the solution after dilution is added in step (2), is stirred evenly simultaneously
3-10min is kept the temperature at 70-80 DEG C.
Wherein, L-arabinose also known as arabinose, L-arabinose calorie value is low, glycemic index itself is zero, energy
Enough inhibit sucrase active, is a kind of with the rare functional sugar for inhibiting sucrose to absorb, the mechanism of action is L-arabinose energy
The inhibition small intestine site sucrase active of enough selectivity can be applied to reduce starch in the intracorporal digestibility of machine
In the heavy crowd's food of diabetes, fat control.Meanwhile L-arabinose can be proliferated beneficial bacteria of intestinal tract prevention as prebiotics
Constipation.
Tagatose is a kind of natural rare monosaccharide.Tagatose sugariness is close with sucrose, heat be only sucrose three/
One, have the function of prevent body absorb glucose, can active balance blood glucose, can be applied currently as new resource food raw material
In field of food, controlling blood glucose to type 2 diabetes patient has remarkable effect.Meanwhile Tagatose is also used as prebiotics, it can
Safeguard intestinal health.
Powder is concentrated in brown alga, is a kind of natural seaweed powder rich in fucoidin, research shows that fucoidin can promote pancreas
Island cells secrete insulin has the function of controlling blood glucose.
Buckwheat powder is rich in bioflavonoid also known as rutin, being capable of hypoglycemic, reinforcement insulin peripheral action.
Navy bean powder, which contains, inhibits alpha-amylase activity composition, can pass through Noncompetition inhibition saliva and pancreas alphalise starch
The activity of enzyme blocks 70-80% starchy material to decompose absorption in human body, to play the role of controlling blood glucose.
The invention has the advantages that
(1) using konjac glucomannan and carragheen thermal gels characteristic, addition controls sugared nutrient powder (including L-arabinose, tower
Lattice sugar, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder etc.), novel control candy jelly, manufacture craft is made
Simply, operation is controllable.
(2) on the one hand L-arabinose and Tagatose can reduce human body to energy as monosaccharide soluble, low in calories
On the other hand the absorption of substance can promote the proliferation of beneficial bacteria of intestinal tract, especially Bifidobacterium, it is flat to adjust intestinal microecology
L-arabinose is applied in jelly by weighing apparatus, can assign the absorption of jelly control sugar, maintenance enteron aisle and other effects.
(3) powder, buckwheat powder, four kinds of navy bean powder, Noni fruit ferment powder control confectionery materials is concentrated in brown alga, on the one hand passes through inhibition
Alpha-amylase activity directly blocks starch digestion to absorb, and on the other hand regulates and controls blood by adjusting insulin secretion and peripheral action
It is vital to realize that control sugar absorption plays the role of for this product for sugar.
(4) powder, buckwheat powder, navy bean powder, Noni fruit ferment powder is concentrated with L-arabinose, Tagatose, brown alga in this product
The control sugar nutrient powder being made into is primary raw material, compared with existing control confectionery on the market, only starchy carbohydrate can be prevented to absorb
Absorption without influencing other nutriments, diabetes have been evaded in the more emphasis full nutrition of dietary structure, fat control weight crowd talks
The status that fried sugar becomes makes " probably sugared crowd " to achieve the purpose that science diet.
The present invention integrates L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder and Noni fruit ferment powder
This six big control sugar absorbs raw material, assigns traditional jelly with health maintenance effect, soft tasty and refreshing, while there is control sugar to absorb, and conserves enteron aisle
The health snack food of healthy functions, has a good application prospect.
Specific embodiment
Embodiment 1
A kind of preparation method for controlling sugar-type jelly, comprising the following steps:
1) preparation of jelly powder:
By konjaku flour, carragheen, potassium chloride according to the proportion of weight ratio 1.2:1.2:1.3,2.0kg jelly powder is made, and
It is uniformly mixed；Above-mentioned jelly powder is dissolved with 42.2kg water, heating stirring is prepared to being completely dissolved and in 85 DEG C of heat preservation 10min
At jelly powder aqueous solution；
2) the control sugar nutrient powder of 50kg is added in above-mentioned jelly amidin, stirring to being completely dissolved and keep the temperature,
In, control sugared nutrient powder be by L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder by
Weight ratio 0.1:0:0:0:0:0 compounding is made；
3) lemon juice is concentrated in 2.0kg, 0.3kg essence 3kg water dissolves the feed liquid for being added to dissolved in 3) completely
In, it stirs evenly and in 75 DEG C of heat preservation 3min, obtains control sugar-type jelly feed liquid；
4) control sugar-type jelly feed liquid is cooled and shaped using pasteurize through bottle placer sealed packaging, obtains mouthfeel
The control sugar-type jelly of more tastes of smooth Q bullet.
Wherein, the control sugar nutrient powder in raw material isSugared nutrient powder is controlled, brown alga concentration powder isBrown alga is dense
Contracting powder, both of which are the product of our company's actual production sale and registered trade mark.
Experimental data:
Case: certain female, 28 years old, health, basal plasma glucose value are as follows: measure 4.5mmol/L on an empty stomach, measure for postprandial one hour
8.8mmol/L, continuous one week before the meal half an hour eat the present embodiment in control sugar-type jelly obtained, each amount be 30g, divide
The change of blood sugar of patient is not measured, as shown in Table 1:
Experimental result is shown: for healthy population after continuous one week edible this product, blood sugar concentration is below basal plasma glucose value,
Illustrate that product of the invention has certain effect to by crowd's control blood sugar concentration.
Embodiment 2
A kind of preparation method for controlling sugar-type jelly, comprising the following steps:
1) preparation of jelly powder:
By konjaku flour, carragheen, potassium chloride according to the proportion of weight ratio 0.7:0.8:0.6,1.0kg jelly powder is made, and
It is uniformly mixed；Above-mentioned jelly powder is dissolved with 64.8kg water, heating stirring is prepared to being completely dissolved and in 90 DEG C of heat preservation 10min
At jelly powder aqueous solution；
2) the control sugar nutrient powder of 10kg is added in above-mentioned jelly amidin, stirring to being completely dissolved and keep the temperature,
In, control sugared nutrient powder be by L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder by
Weight ratio 10:5:3:3:2:1 compounding is made；
3) lemon juice, 15kg fruit juice, 5kg oligoisomaltose, 0.1kg essence 3kg water is concentrated in 1.0kg to have dissolved
Entirely, it is added in 3) in the feed liquid that dissolve, stirs evenly and in 80 DEG C of heat preservation 8min, obtain controlling sugar-type jelly feed liquid；
4) control sugar-type jelly feed liquid is cooled and shaped using pasteurize through bottle placer sealed packaging, obtains mouthfeel
The control sugar-type jelly of more tastes of smooth Q bullet.
Wherein, the control sugar nutrient powder in raw material isSugared nutrient powder is controlled, brown alga concentration powder isBrown alga is dense
Contracting powder, both of which are the product of our company's actual production sale and registered trade mark.
Experimental data:
Case: certain female 44 years old, suffers from type-2 diabetes mellitus 4 years, basal plasma glucose value are as follows: measure 11.5mmol/L on an empty stomach, postprandial one
Hour measures 17.7mmol/L, continuous one week before the meal half an hour eat control sugar-type jelly obtained in the present embodiment, it is each to eat
Amount is 30g, measures the change of blood sugar of patient respectively, as shown in Table 2:
| Edible jelly number | Fasting plasma glucose concentration | Postprandial one hour blood sugar concentration |
| 1 | 11.7 | 12.4 |
| 2 | 10.4 | 9.9 |
| 3 | 8.4 | 9.3 |
| 4 | 8.3 | 8.9 |
| 5 | 6.8 | 7.9 |
| 6 | 6.2 | 7.4 |
| 7 | 5.8 | 7.3 |
Experimental result is shown: for diabetic after continuous one week edible this product, fasting plasma glucose concentration obviously has decline
Trend, postprandial one hour blood sugar concentration illustrate that product of the invention controls blood to diabetic also below its basal plasma glucose value
Sugar has significant effect.
Embodiment 3
A kind of preparation method for controlling sugar-type jelly, comprising the following steps:
1) preparation of jelly powder:
By konjaku flour, carragheen, potassium chloride according to the proportion of weight ratio 1.0:0.9:1.1,1.5kg jelly powder is made, and
It is uniformly mixed；Above-mentioned jelly powder is dissolved with 60.3kg water, heating stirring is prepared to being completely dissolved and in 80 DEG C of heat preservation 10min
At jelly powder aqueous solution；
2) the control sugar nutrient powder of 10kg is added in above-mentioned jelly amidin, stirring to being completely dissolved and keep the temperature,
In, control sugared nutrient powder be by L-arabinose, Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder by
Weight ratio 8:3:1:1:0.5:0.2 compounding is made；
3) lemon juice, 0.2kg essence, 3kg fruit juice, 0.2kg burnt sugar coloring 3kg water is concentrated in 1.8kg to dissolve completely, is added
Enter in the feed liquid dissolved in 3), stir evenly and keep the temperature 5min at 75 DEG C, obtains control sugar-type jelly feed liquid；
4) control sugar-type jelly feed liquid is cooled and shaped using pasteurize through bottle placer sealed packaging, obtains mouthfeel
The control sugar-type jelly of more tastes of smooth Q bullet.
Wherein, the control sugar nutrient powder in raw material isSugared nutrient powder is controlled, brown alga concentration powder isBrown alga is dense
Contracting powder, both of which are the product of our company's actual production sale and registered trade mark.
Experimental data:
Case: certain male, 60 years old, blood glucose was high, basal plasma glucose value are as follows: measure 9.6mmol/L on an empty stomach, measure for postprandial one hour
13.8mmol/L, continuous one week before the meal half an hour eat the present embodiment in control sugar-type jelly obtained, each amount be 30g,
The change of blood sugar of patient is measured respectively, as shown in Table 3:
| Edible jelly number | Fasting plasma glucose concentration | Postprandial one hour blood sugar concentration |
| 1 | 10.0 | 11.4 |
| 2 | 9.2 | 10.3 |
| 3 | 8.3 | 9.2 |
| 4 | 7.7 | 8.3 |
| 5 | 6.9 | 8.0 |
| 6 | 6.9 | 7.8 |
| 7 | 6.5 | 7.6 |
Experimental result is shown: the high crowd of blood glucose is after continuous one week edible this product, under fasting plasma glucose concentration obviously has
Drop trend, postprandial one hour blood sugar concentration illustrate that product of the invention controls hyperglycemia population also below its basal plasma glucose value
Blood glucose has significant effect.
Certainly, the above description is not a limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made within the essential scope of the present invention also should belong to of the invention
Protection scope.
Claims (7)
1. a kind of control sugar-type jelly, which is characterized in that the raw material including following parts by weight: 50-85 parts of pure water controls sugared nutrient powder
10-50 parts, 1-2 parts of jelly powder, 1.5-2.0 parts of lemon juice of concentration, 0-15 parts of fruit juice, 0-6 parts of oligoisomaltose, edible perfume
Smart 0.1-0.3 parts and edible pigment 0-0.5 parts.
2. a kind of control sugar-type jelly as described in claim 1, which is characterized in that the control sugar nutrient powder be L-arabinose,
One of Tagatose, brown alga concentration powder, buckwheat powder, navy bean powder, Noni fruit ferment powder or multiple combinations.
3. a kind of control sugar-type jelly as claimed in claim 2, which is characterized in that wherein, L-arabinose, Tagatose, brown alga
Be concentrated powder, buckwheat powder, navy bean powder, Noni fruit ferment powder weight ratio be 0.1-10:0-5:0-3:0-3:0-2:0-1.
4. a kind of control sugar-type jelly as described in claim 1, which is characterized in that jelly powder includes konjaku flour, carragheen and chlorine
Change potassium, the weight ratio of konjaku flour, carragheen and potassium chloride is 0.7~1.2:0.8~1.2:0.6~1.3.
5. the preparation method of the control sugar-type jelly as described in any in claim 1-4, which comprises the following steps:
(1) firstly, a certain amount of jelly powder is added in pure water, heating stirring is to being completely dissolved and keep the temperature at 80-90 DEG C
10min is prepared into jelly amidin；
(2) the sugared nutrient powder of a certain amount of control is added in the resulting jelly amidin of step (1), stirring is to being completely dissolved simultaneously
3min is kept the temperature at 80-90 DEG C, control candy is obtained and freezes feed liquid；
(3) step (2) control candy obtained freezes feed liquid through bottle placer packing, sealing, then through pasteurize, is cooled and shaped, that is, makes
Obtain the control sugar-type jelly.
6. a kind of control sugar-type jelly, using the preparation method described in claim 5, which is characterized in that during the preparation process, Xiang Bu
Suddenly 1.5-2.0 parts of concentration lemon juices of addition, 0.1-0.3 parts of edible essences and/or 0-15 portions of fruit juice in (2), 0-6 parts it is oligomeric different
Maltose and 0-0.5 portions of edible pigments.
7. the preparation method of control sugar-type jelly as claimed in claim 6, which is characterized in that selection concentration lemon juice is eaten
One of essence and/or fruit juice, oligoisomaltose and edible pigment are a variety of, are diluted with 3kg water, by the solution after dilution
It is added in step (2), stirs evenly and keeps the temperature 3-10min at 70-80 DEG C.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110101009A (en) * | 2019-04-12 | 2019-08-09 | 华东师范大学 | A kind of beautiful ferment Tartary buckwheat dried noodles of functional form promise and preparation method thereof |
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| CN114403403A (en) * | 2021-12-29 | 2022-04-29 | 北京思维晶格科技有限公司 | Jelly with fat reducing and weight losing effects and preparation method thereof |
| CN114403403B (en) * | 2021-12-29 | 2024-01-12 | 未名太研生物科技(绍兴)有限公司 | Jelly with fat and weight reducing effects and preparation method thereof |
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