CN113519675A

CN113519675A - Low-sugar gelatin soft sweets rich in beta-carotene and preparation method thereof

Info

Publication number: CN113519675A
Application number: CN202110834718.0A
Authority: CN
Inventors: 张露; 傅俏琴; 涂宗财; 王夜寒; 马天新
Original assignee: Jiangxi Normal University
Current assignee: Jiangxi Normal University
Priority date: 2021-07-23
Filing date: 2021-07-23
Publication date: 2021-10-22

Abstract

The invention provides a low-sugar gelatin soft sweet rich in beta-carotene and a preparation method thereof, belonging to the technical field of foods. The invention adopts casein to carry out emulsification and entrapment on beta-carotene, can help the beta-carotene to resist strong acid environment in stomach and destroy the beta-carotene, thereby reaching small intestine to be fully absorbed and utilized by human body, effectively converting the beta-carotene into vitamin A, maintaining the integrity of epithelial tissue, maintaining the constancy of vision, promoting the growth and development of bones and teeth, maintaining the constancy of blood calcium and phosphorus, and promoting the growth and development of human body, and the rich beta-carotene has multiple activities of oxidation resistance, inflammation resistance, immune regulation and the like. Meanwhile, the invention adopts erythritol as a sweetening agent, which is not degraded by enzyme, can be discharged from blood to urine only through kidney, and does not participate in sugar metabolism and blood sugar change, so that the blood sugar concentration is not increased, the gelatin soft sweet has the characteristic of low sugar, and the problems of tooth decay and obesity caused by eating too much can be effectively prevented.

Description

Low-sugar gelatin soft sweets rich in beta-carotene and preparation method thereof

Technical Field

The invention relates to the technical field of foods, in particular to a low-sugar gelatin soft sweet rich in beta-carotene and a preparation method thereof.

Background

Beta-carotene is a carotenoid, widely present in dark vegetables and fruits, and is an important source of vitamin A in organisms. Researches show that the beta-carotene has various activities of oxidation resistance, inflammation resistance, cancer resistance, immunoregulation and the like, and can effectively prevent various diseases such as nyctalopia, xerophthalmia, cardiovascular diseases, heart diseases and the like. As a vitamin A source, the beta-carotene can maintain the integrity of epithelial tissues, maintain the constancy of vision, promote the growth and development of bones and teeth, and maintain the constancy of blood calcium and phosphorus, and is an essential substance for the growth and development of human bodies. However, the absorption and utilization rate of the beta-carotene in human bodies is low, and the monophagia habits generally exist in adolescent groups, so that the number of people lacking the beta-carotene is large in the adolescent groups.

Disclosure of Invention

The invention aims to provide a low-sugar gelatin soft sweet rich in beta-carotene and a preparation method thereof.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a preparation method of a low-sugar gelatin soft sweet rich in beta-carotene, which comprises the following steps:

mixing a water phase containing casein and an oil phase containing beta-carotene, and carrying out dynamic high-pressure micro-jet treatment to obtain beta-carotene emulsion;

mixing the beta-carotene emulsion, erythritol and sucrose, and decocting to obtain syrup;

and mixing the syrup, the gelatin jelly, the citric acid and the edible essence, and performing injection molding to obtain the low-sugar gelatin soft sweets rich in the beta-carotene.

Preferably, the process for preparing the aqueous phase containing casein comprises: dissolving casein in water to obtain water phase containing casein; the dissolving temperature is 55-65 ℃; the mass fraction of the casein in the water phase is 1-5%.

Preferably, the process for preparing the oil phase containing beta-carotene comprises: dissolving beta-carotene in soybean oil to obtain an oil phase, wherein the dissolving temperature is 35-40 ℃; the mass fraction of the beta-carotene in the oil phase is 0.1-0.6%.

Preferably, the volume ratio of the oil phase to the water phase is 1 (10-15).

Preferably, the number of times of dynamic high-pressure micro-jet treatment is 3-5, the treatment pressure of single dynamic high-pressure micro-jet treatment is 40-80 MPa independently, and the time of single dynamic high-pressure micro-jet treatment is 5-15 min independently.

Preferably, the dosage ratio of the beta-carotene emulsion to the erythritol to the sucrose is 100mL (20-35) g (2-5) g; the boiling temperature is 110-120 ℃.

Preferably, the preparation process of the gelatin jelly comprises the following steps: and (3) soaking the dry gelatin in water, heating to form sol, and cooling the sol to obtain the gelatin jelly.

Preferably, the mass ratio of the dry gelatin to the water is 1 (2-3); the heating temperature is 50-60 ℃.

Preferably, the dosage ratio of the beta-carotene emulsion to the gelatin jelly to the citric acid to the edible essence is 100mL (65-75) g (0.5-1.5) g (0.3-0.8).

The invention provides the low-sugar gelatin soft sweets rich in beta-carotene prepared by the preparation method in the technical scheme.

The invention provides a preparation method of a low-sugar gelatin soft sweet rich in beta-carotene, which comprises the following steps: mixing a water phase containing casein and an oil phase containing beta-carotene, and carrying out dynamic high-pressure micro-jet treatment to obtain beta-carotene emulsion; mixing the beta-carotene emulsion, erythritol and sucrose, and decocting to obtain syrup; and mixing the syrup, the gelatin jelly, the citric acid and the edible essence, and performing injection molding to obtain the low-sugar gelatin soft sweets rich in the beta-carotene. The invention adopts casein to carry out emulsification and entrapment on beta-carotene, can help the beta-carotene to resist strong acid environment in stomach and destroy the beta-carotene, thereby reaching small intestine to be fully absorbed and utilized by human body, effectively converting the beta-carotene into vitamin A, maintaining the integrity of epithelial tissue, maintaining the constancy of vision, promoting the growth and development of bones and teeth, maintaining the constancy of blood calcium and phosphorus, and promoting the growth and development of human body, and the rich beta-carotene has multiple activities of oxidation resistance, inflammation resistance, immune regulation and the like.

In addition, the invention adopts erythritol as a sweetening agent, which is not degraded by enzyme, can be discharged from blood to urine only through kidney (easy to be absorbed by small intestine), and does not participate in sugar metabolism and blood sugar change, so that the blood sugar concentration is not increased, the gelatin soft sweet has the characteristic of low sugar, and the problems of tooth decay and obesity caused by eating too much can be effectively prevented.

The method has the advantages of short preparation flow and simple process operation, and the prepared gelatin soft sweets have Q-elasticity mouthfeel and rich nutrition, and the content of beta-carotene reaches 400 mg/kg.

Drawings

FIG. 1 is a standard beta-carotene graph;

FIG. 2 is a bar graph of the beta-carotene contents of examples 1 to 3 and comparative examples 3 to 4.

Detailed Description

In the present invention, unless otherwise specified, all the starting materials required for the preparation are commercially available products well known to those skilled in the art.

The invention mixes the water phase containing casein and the oil phase containing beta-carotene, and carries out dynamic high-pressure micro-jet processing to obtain the beta-carotene emulsion. In the present invention, the process for preparing the aqueous phase containing casein preferably comprises: the casein is dissolved in water to obtain an aqueous phase containing casein. In the invention, the dissolving temperature is preferably 55-65 ℃, and more preferably 60 ℃; the dissolution is preferably carried out under the condition of stirring in a water bath; the dissolving time is preferably 12h, and in the embodiment of the invention, the dissolving is carried out overnight by stirring. In the invention, the mass fraction of the casein in the water phase is preferably 1-5%, and more preferably 2-3%.

In the present invention, the process for preparing the oil phase containing β -carotene preferably comprises: dissolving beta-carotene in soybean oil to obtain oil phase. In the invention, the dissolving temperature is preferably 35-40 ℃; the dissolving is preferably carried out under the conditions of water bath stirring and ultrasound, the water bath stirring and the ultrasound are repeatedly carried out for three times, the time of single stirring is preferably 8-12 min independently, and the time of single ultrasound is preferably 4-8 min independently.

In the present invention, the mass fraction of the β -carotene in the oil phase is preferably 0.1 to 0.6%, and more preferably 0.2 to 0.5%.

In the invention, the volume ratio of the oil phase to the water phase is preferably 1 (10-15), and more preferably 1 (12-14). The process of mixing the casein-containing aqueous phase and the beta-carotene-containing oil phase is not particularly limited in the present invention, and may be performed according to a process well known in the art.

In the invention, the number of times of the dynamic high-pressure microjet treatment is preferably 3-5 times, more preferably 4 times, the pressure of the single dynamic high-pressure microjet treatment is preferably 40-80 MPa independently, more preferably 60-80 MPa independently, and the time of the single dynamic high-pressure microjet treatment is preferably 5-15 min independently, more preferably 15min independently.

The invention takes casein as a wall material for wrapping beta-carotene, carries out emulsification and entrapment on the beta-carotene through dynamic high-pressure microjet treatment, can help the beta-carotene to resist the damage of strong acid environment in stomach, thereby reaching small intestine and being fully absorbed and utilized by human body, and effectively converting the beta-carotene into vitamin A.

After the beta-carotene emulsion is obtained, the beta-carotene emulsion, erythritol and sucrose are mixed and decocted to obtain syrup. In the invention, the dosage ratio of the beta-carotene emulsion, the erythritol and the sucrose is preferably 100mL (20-35) g, (2-5) g, more preferably 100mL (30-35) g (2-3) g. The process for mixing the beta-carotene emulsion, erythritol and sucrose is not particularly limited in the invention, and the materials are uniformly mixed according to the process well known in the art.

In the invention, the preferable boiling temperature is 110-120 ℃, the preferable boiling time is that boiling can be stopped when syrup is boiled to be viscous, and the judgment method is as follows: dipping the chopsticks with the syrup to make the syrup flow down from the chopsticks, and finishing the boiling of the syrup when the syrup is thin and short and is not easy to break off.

After syrup is obtained, the syrup, gelatin jelly, citric acid and edible essence are mixed and subjected to injection molding to obtain the low-sugar gelatin soft sweets rich in beta-carotene.

In the invention, the preparation process of the gelatin jelly comprises the following steps: and (3) soaking the dry gelatin in water, heating to form sol, and cooling the sol to obtain the gelatin jelly. In the invention, the mass ratio of the dry gelatin to water is preferably 1 (2-3), and more preferably 1: 2.5; the impregnation process is not particularly limited in the present invention, and impregnation may be performed according to a process well known in the art. In the invention, the heating temperature is preferably 50-60 ℃, and more preferably 55 ℃. In the present invention, the heating time is not particularly limited, and the sol can be completely formed. In the present invention, the temperature of the cooling is preferably 4 ℃. The other cooling process is not particularly limited in the present invention, and may be performed according to a process known in the art.

In the invention, the dosage ratio of the beta-carotene emulsion, the gelatin jelly, the citric acid and the edible essence is preferably 100mL (65-75) g, (0.8-1.2) g, (0.3-0.8) g, more preferably 100mL (68-72) g, (0.5-1.5) g and (0.5-0.6) g.

In the invention, when the temperature of the syrup is reduced to 90-100 ℃, the syrup is preferably mixed with the gelatin jelly, the citric acid and the edible essence, and the mixing process of the syrup, the gelatin jelly, the citric acid and the edible essence is preferably carried out under the stirring condition.

After the mixing is finished, the mixed syrup is preferably subjected to injection molding after standing for 5-10 min.

In the present invention, the injection molding process preferably includes: coating starch on the surface of the impression, pouring the mixed syrup into the impression, and demolding to obtain the low-sugar gelatin soft candy rich in beta-carotene. The process of the invention for molding and demolding is not particularly limited, and the molding process is performed according to the molding process well known in the art by using a mold well known in the art; the type and coating thickness of the starch are not particularly limited in the present invention, and the starch known in the art may be selected according to the process known in the art.

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1

Dissolving casein powder in deionized water according to solute mass percent of 4%, stirring in water bath at 55 ℃ for dissolving overnight to obtain a water phase;

dissolving beta-carotene into soybean oil according to the concentration of 0.4 percent of solute mass fraction, wherein the dissolving condition is water bath at 37 ℃, magnetic stirring is carried out for 10min, ultrasonic processing is carried out for 5min, and stirring and ultrasonic processing are repeated for three times to obtain an oil phase;

mixing 10mL of oil phase and 140mL of water phase, namely uniformly mixing the oil phase and the water phase according to the volume ratio of 1:14, and carrying out dynamic high-pressure micro-jet treatment for 4 times, wherein the single treatment pressure is 80MPa, and the single treatment time is 15min to obtain beta-carotene emulsion;

adding 30g of erythritol and 2g of sucrose into 100mL of beta-carotene emulsion, decocting at 120 ℃, and stopping decocting when the syrup is decocted to be viscous (the syrup is dipped by chopsticks and flows down from the chopsticks, and the syrup is thin and short and is not easy to break off), so as to obtain syrup;

mixing 20g of dry gelatin and 50g of water (the mass ratio of the dry gelatin to the water is 1:2.5), soaking, heating at 55 ℃, cooling the obtained sol at 4 ℃ to form gelatin jelly;

and (3) cooling the syrup to 100 ℃, mixing 70g of gelatin jelly with the syrup, adding 1.0g of citric acid and 0.6g of edible essence, uniformly stirring, standing for 5min, then carrying out injection molding on the obtained mixed syrup, coating starch on the surface of the impression, pouring the mixed syrup into the impression, and demolding to obtain the low-sugar gelatin soft sweets rich in beta-carotene.

Example 2

mixing 10mL of oil phase and 130mL of water phase, namely uniformly mixing the oil phase and the water phase according to the volume ratio of 1:13, and carrying out dynamic high-pressure micro-jet treatment for 4 times, wherein the single treatment pressure is 80MPa, and the single treatment time is 15min to obtain beta-carotene emulsion;

mixing 20g of dry gelatin with 50g of water, soaking, heating at 55 ℃, and cooling the obtained sol at 4 ℃ to form gelatin jelly;

Example 3

mixing 10mL of oil phase and 120mL of water phase, namely uniformly mixing the oil phase and the water phase according to the volume ratio of 1:12, and carrying out dynamic high-pressure micro-jet treatment for 4 times, wherein the single treatment pressure is 80MPa, and the single treatment time is 15min to obtain beta-carotene emulsion;

Example 4

This example differs from example 1 only in that: 24g of dry gelatin and 48g of water, namely the mass ratio of the dry gelatin to the water is 1:2, and the rest is the same as the example 1.

Example 5

This example differs from example 1 only in that: 17.5g of dry gelatin and 52.5g of water, namely the mass ratio of the dry gelatin to the water is 1:3, and the rest is the same as the example 1.

Example 6

This example differs from example 1 only in that: the same as in example 1 except that erythritol having a mass of 25g was added per 100mL of the β -carotene emulsion.

Example 7

This example differs from example 1 only in that: the same as in example 1 except that erythritol was added in an amount of 35g per 100mL of the β -carotene emulsion.

Comparative example 1

This comparative example differs from example 1 only in that: 35g of dry gelatin and 35g of water, wherein the mass ratio of the dry gelatin to the water is 1:1, and the rest is the same as that of the embodiment 1.

Comparative example 2

This comparative example differs from example 1 only in that: 14g of dry gelatin and 56g of water, wherein the mass ratio of the dry gelatin to the water is 1:4, and the rest is the same as the example 1.

Comparative example 3

This comparative example differs from example 1 only in that: the same procedure as in example 1 was repeated, except that 20mL of the oil phase and 100mL of the aqueous phase were used, and the volume ratio of the oil phase to the aqueous phase was 1: 5.

Comparative example 4

This comparative example differs from example 1 only in that: the same procedure as in example 1 was repeated, except that 5mL of the oil phase and 100mL of the aqueous phase were used, and the volume ratio of the oil phase to the aqueous phase was 1: 20.

Comparative example 5

This comparative example differs from example 1 only in that: the same as in example 1 was repeated except that erythritol was added in an amount of 10g per 100mL of the β -carotene emulsion.

Comparative example 6

This comparative example differs from example 1 only in that: the same as in example 1 except that erythritol was added in an amount of 40g per 100mL of the beta-carotene emulsion.

Test example

1) The effect of the dry gelatin to water ratio and the amount of erythritol on the quality of the gelatin fondant in examples 1 to 7 and comparative examples 1 to 6 was evaluated by sensory evaluation. Please ask 10 healthy subjects for sensory evaluation, the subjects must meet the conditions: taste and smell sensitivity; no drinking and smoking are carried out for 1 day before the test; no irritating food was eaten 2h before the gel was taken orally. The scoring results are summarized, and the average (1 digit after the decimal point is reserved) is calculated, wherein the scoring standard is shown in table 1, and the scoring result is shown in table 2.

TABLE 1 sensory evaluation scoring criteria

TABLE 2 sensory evaluation scoring results

Comparing the scores of examples 1, 4 and 5 and comparative examples 1 and 2 in table 2, it can be seen that the scores of color and tooth viscosity of the β -carotene rich low-sugar gelatin soft candy decreased as the mass ratio of dry gelatin to water increased, and that the scores of elasticity and hardness both showed a tendency of increasing first and decreasing second as the mass ratio of dry gelatin to water increased. Under the condition that the total mass is not changed, the mass ratio of the dry gelatin and the water is increased, namely the addition amount of the gelatin is increased. When the addition amount of the gelatin is large, the sugar solution is viscous, air is easily mixed in the stirring process and the injection molding process, and the appearance transparency of the product is further influenced, so that the color and luster score is gradually reduced, and meanwhile, the tooth sticking degree of the soft sweet is gradually increased due to the gradual increase of the viscosity of the sugar solution, so that the score of the tooth sticking degree is gradually reduced. The addition amount of the gelatin is increased, so that gelatin molecules in a limited space are increased, the area of intermolecular mutual association is increased, and hydrogen bonds between molecules and in molecules are increased, so that a three-dimensional network structure formed in a gelling process is more compact, the elasticity and the hardness are obviously increased, and the sensory scores of the elasticity and the hardness are increased and then reduced.

Comparing the scores of examples 1, 6 and 7 and comparative examples 5 and 6 in table 2, it can be seen that the sweetness and sourness score of the low sugar gelatin soft sweets rich in β -carotene shows a tendency of increasing first and then decreasing with increasing erythritol amount. Under the condition that the dosage of citric acid and edible essence is not changed, the sweetness and sourness of the soft sweet are changed along with the change of the dosage of erythritol. The sweetness of the soft sweets is gradually increased along with the gradual increase of the addition amount of the erythritol, the sourness and astringent taste of the soft sweets are gradually improved, the score of the sourness and sweetness is gradually increased to the maximum value, and the sweet and greasy taste of the soft sweets gradually appears when the addition amount of the erythritol is continuously increased, so that the score of the sourness and sweetness is reduced.

2) The beta-carotene content was measured on the beta-carotene-rich low-sugar gelatin soft candies prepared in examples 1, 2, 3 and comparative examples 3 and 4 by the specific method of: weighing 2.0g of the soft gelatin sweets prepared in the examples 1 to 3 and the comparative examples 3 to 4 respectively, adding 20mL of hot water at 100 ℃, fully stirring and dissolving, placing the soft gelatin sweets in a separating funnel, adding a mixed solution of ethanol and n-hexane (the volume ratio of the ethanol to the n-hexane is 1:2) three times along the inner wall of the separating funnel, gently shaking, extracting for 3 times, adding 20mL of the mixed solution of the ethanol and the n-hexane for the first time, 15mL for the second time and 10mL for the third time, combining the obtained upper layer extract, placing the combined upper layer extract in a 50mL volumetric flask, measuring the volume by using the mixed solution of the ethanol and the n-hexane (the volume ratio of the ethanol to the n-hexane is 1:2), shaking uniformly, measuring the volume of the obtained test solution at the wavelength of 450nm, calculating the concentration of beta-carotene in the test solution according to a standard curve of the light absorption value and the concentration of the beta-carotene, and the contents of beta-carotene in the gelatin soft candies prepared in examples 1 to 3 and comparative examples 3 to 4 were calculated according to the following formula: x ═ c × 50 × 2.5 × 1000)/(m × 1000);

wherein, X: the content of beta-carotene in the sample, mg/kg;

c: the concentration of beta-carotene in the test solution is mu g/mL;

m: sample mass, g.

The preparation method of the standard curve of the concentration of the beta-carotene comprises the following steps: under the dark condition, placing 8.0mg of beta-carotene in a beaker, adding an ethanol and n-hexane mixed solution (the volume ratio of ethanol to n-hexane is 1:2) for ultrasonic-assisted dissolution, carrying out constant volume in a 10mL volumetric flask, shaking uniformly, precisely measuring 1mL, transferring into a 50mL volumetric flask, adding the ethanol and n-hexane mixed solution (the volume ratio of ethanol to n-hexane is 1:2) for dilution to a scale, shaking uniformly, accurately absorbing 1mL, 2mL, 3mL, 4mL, 5mL, 6mL and 7mL to 10mL volumetric flasks respectively, measuring the light absorption value at the wavelength of 450nm by using the ethanol and n-hexane mixed solution (the volume ratio of ethanol to n-hexane is 1:2) for constant volume and shaking uniformly. The standard curve is drawn by taking the concentration of beta-carotene as the abscissa and the light absorption value as the ordinate, and the obtained standard curve graph is shown in figure 1. As can be seen from FIG. 1, the concentration of β -carotene is linearly related to the absorbance, and the correlation coefficient is 0.998.

The results of testing the beta-carotene contents obtained in examples 1 to 3 and comparative examples 3 to 4 are shown in FIG. 2; as can be seen from FIG. 2, the fondant obtained in examples 1-3 had a gradually increased β -carotene content, the fondant obtained in comparative example 3 had the highest β -carotene content, and the fondant obtained in comparative example 4 had the lowest β -carotene content. Also, as can be seen from table 2, the fondant prepared in comparative example 3 had a high degree of greasiness, which severely affected the taste of the fondant. Therefore, the gelatin soft sweets prepared have the highest nutritional value when the mixing volume ratio of the oil phase to the water phase is 1:12 under the condition of keeping the taste not to be greatly influenced as much as possible.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims

1. The preparation method of the low-sugar gelatin soft sweets rich in beta-carotene is characterized by comprising the following steps of:

2. The method according to claim 1, wherein the casein-containing aqueous phase is prepared by a process comprising: dissolving casein in water to obtain water phase containing casein; the dissolving temperature is 55-65 ℃; the mass fraction of the casein in the water phase is 1-5%.

3. The method of claim 1, wherein the step of preparing the oil phase containing β -carotene comprises: dissolving beta-carotene in soybean oil to obtain an oil phase, wherein the dissolving temperature is 35-40 ℃; the mass fraction of the beta-carotene in the oil phase is 0.1-0.6%.

4. The preparation method according to claim 2 or 3, wherein the volume ratio of the oil phase to the water phase is 1 (10-15).

5. The preparation method according to claim 1, wherein the number of times of the dynamic high-pressure microjet treatment is 3-5, the treatment pressure of single dynamic high-pressure microjet treatment is 40-80 MPa independently, and the time of single dynamic high-pressure microjet treatment is 5-15 min independently.

6. The preparation method according to claim 1, wherein the dosage ratio of the beta-carotene emulsion, the erythritol and the sucrose is 100mL (20-35) g (2-5) g; the boiling temperature is 110-120 ℃.

7. The method according to claim 1, wherein the gelatin jelly is prepared by a process comprising: and (3) soaking the dry gelatin in water, heating to form sol, and cooling the sol to obtain the gelatin jelly.

8. The preparation method according to claim 7, wherein the mass ratio of the dry gelatin to the water is 1 (2-3); the heating temperature is 50-60 ℃.

9. The preparation method according to claim 1, wherein the dosage ratio of the beta-carotene emulsion to the gelatin jelly to the citric acid to the edible essence is 100mL (65-75) g (0.5-1.5) g (0.3-0.8) g.

10. The beta-carotene-rich low-sugar gelatin soft candy prepared by the preparation method according to any one of claims 1 to 9.