CN115462514A

CN115462514A - Compound jelly containing dog jujubes and kiwi fruits and preparation process of compound jelly

Info

Publication number: CN115462514A
Application number: CN202111319161.3A
Authority: CN
Inventors: 刘敏; 徐斌; 张岚
Original assignee: Jilin Medical College
Current assignee: Jilin Medical College
Priority date: 2021-11-09
Filing date: 2021-11-09
Publication date: 2022-12-13

Abstract

The compound jelly of the Actinidia kolomikta is composed of the following components in percentage by mass: 20-40% of actinidia kolomikta juice, 20-40% of passion fruit juice, 10-40% of codonopsis lanceolata juice, 14-18% of soft white sugar, 1-3% of lemon juice, 1.4-1.8% of jelly gelling agent and the balance of water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 1-2:1-2:1-2 by mass ratio. The jelly is bright yellow, has the best gel state and good hardness and texture, does not contain additives such as pigments, preservatives and the like, is a pure green natural food, has good taste and good nutrition, and meets the pursuit of contemporary people for healthy foods. Secondly, the fruit jelly has good water distribution and full texture analysis results, the microbial detection meets the national standard, and the product is qualified.

Description

Compound jelly containing dog jujubes and kiwi fruits and preparation process of compound jelly

Technical Field

The invention relates to the field of food preparation, in particular to a compound jelly of actinidia kolomikta and a preparation process thereof.

Background

Jelly is also called jelly, is a low-energy and high-dietary-fiber health food, also contains pudding and the like, and is popular with consumers due to the crystal clear appearance, bright color and unique taste, and has become one of popular leisure foods. Along with the improvement of the life quality of people, the requirements on leisure foods are continuously improved, the jelly foods are also in line as the popular leisure foods, and people require that the current jelly foods not only meet the requirements of deliciousness, good taste, safety and sanitation, but also have certain nutrition and health care functions. The types of jelly products on the market can be roughly classified into gel type jelly, jelly drink type jelly, fruit taste type jelly, fruit juice type jelly, fruit pulp type jelly, milk type jelly, other types of jelly, and the like.

Firstly, jelly is a jelly-like food which is mainly made of a thickening agent and various artificially synthesized essences, coloring agents, sweetening agents and the like as raw materials, wherein the artificially synthesized essences are generally prepared by dissolving ester and aldehyde chemicals in alcohol, and the substances are not beneficial to eating more for human bodies.

Second, businesses continue to develop new jelly products in order to appeal to consumers, but such products use artificially manufactured additives to simulate the taste and color of the original pulp, juice. In addition, although the types of the jellies on the market are various, most of the jellies belong to high-sugar products, the jellies are mainly prepared from food additives such as gels, sweeteners, essences, pigments and the like, the nutritional value is low, the health care function is limited, and the health of people is adversely affected due to excessive artificially synthesized pigments and preservatives. With the gradual enhancement of the nutrition concept of people, green jelly products without additives, with nutrition and with health care function are more and more expected to be eaten.

Disclosure of Invention

The applicant provides the compound jelly of the actinidia kolomikta and the preparation process thereof aiming at the defects that the existing jelly has more additives, and the prepared jelly is poor in taste and nutrition and the like, so that the taste of the conventional jelly is improved, and the requirement of people on green food is met.

The technical scheme adopted by the invention is as follows:

the compound jelly of the actinidia kolomikta is prepared from the following components in percentage by mass: 20-40% of actinidia kolomikta juice, 20-40% of passion fruit juice, 10-40% of codonopsis pilosula juice, 14-18% of soft white sugar, 1-3% of lemon juice, 1.4-1.8% of jelly gelling agent and the balance of water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 1-2:1-2:1-2 by mass ratio.

Preferably, the dogjujube kiwi fruit juice is 40%, the passion fruit juice is 30%, the Codonopsis lanceolata juice is 10%, the soft white sugar is 16%, the lemon juice is 2%, the jelly gelling agent is 1.7%, and the other components are water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 2:1:2 in a mass ratio.

Preferably, the dogjujube kiwi fruit juice is 40%, the passion fruit juice is 30%, the Codonopsis lanceolata juice is 10%, the soft white sugar is 16%, the lemon juice is 2%, the jelly gelling agent is 1.7%, and the other components are water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 1:2:1 in the mass ratio.

Preferably, the dogjujube kiwi fruit juice is 40%, the passion fruit juice is 30%, the Codonopsis lanceolata juice is 10%, the soft white sugar is 16%, the lemon juice is 2%, the jelly gelling agent is 1.6%, and the other components are water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 2:1:2 in a mass ratio.

A preparation method of a compound jelly containing dog-date and kiwi fruits is characterized by comprising the following steps: according to the formulation proportion of claim 1, the following steps are carried out in a non-limited sequence:

s1, extracting the actinidia kolomikta juice: cleaning and softening the actinidia kolomikta juice, and then squeezing and filtering;

s2, extraction of passion fruit juice: selecting passion fruits, cleaning, taking out pulp, and then carrying out enzymolysis and centrifugation to obtain passion fruit juice;

s3, extracting Codonopsis lanceolata juice: cleaning Codonopsis lanceolata juice, hot extracting, and filtering to remove residue to obtain Codonopsis lanceolata juice;

s4, extracting lemon juice: cleaning lemon, juicing, and filtering to remove filter residue to obtain lemon juice;

s5, preparing a jelly gel: dry-mixing konjac powder, carrageenan powder and agar powder;

s6, mixing and preparing: fully mixing the jelly gel with white granulated sugar according to a certain proportion when the jelly gel is not dissolved, pouring the mixture into a mixed liquid of the actinidia kolomikta juice, the passion fruit juice and the codonopsis lanceolata juice during stirring, standing for 10-20min after the mixture is stirred uniformly and finely, heating the mixed liquid to boil for 1-2min, taking down, cooling to 65-80 ℃, adding weighed lemon juice, and filtering with absorbent gauze when the mixture is hot;

s7, filling: directly pouring the mixed juice prepared in the step S6 into a glass bottle or a small paper cup, and sealing the bottle mouth;

s8, sterilization: sterilizing the filled product at 70-90 deg.C for 10-20min by autoclaving;

s9, cooling: standing the sterilized product at room temperature or placing the sterilized product in a refrigerating chamber of a refrigerator for solidification to obtain a finished product.

Preferably, in step S5, the konjac gum powder, the carrageenan powder and the agar powder are mixed according to a ratio of 2:1:2, were mixed.

Preferably, in step S1, the extraction process of actinidia kolomikta juice comprises:

cleaning: washing Actinidia kolomikta with running water to remove soil and other impurities, and sterilizing to remove microorganisms;

softening: weighing the peeled Actinidia kolomikta on an electronic scale, wherein the ratio of the raw materials to water added into a beaker is 1:1.2, additionally dripping a few drops of lemon juice to prevent Maillard reaction from generating discoloration, and placing the beaker in a water bath kettle for softening for 6min when the water temperature reaches 90 ℃;

juicing: mixing pulp and water according to the ratio of 1:6, juicing the mixed materials by a juicer according to the proportion;

and (3) filtering: filtering the material with 80 mesh gauze, and collecting filtrate.

Preferably, in step S2, the extraction step of passion fruit juice comprises:

preferentially selecting: selecting a purple peel variety and fresh passion fruits with smooth surfaces;

cleaning: washing off soil and other impurities such as microorganisms carried by the passion fruit by using clear water;

taking pulp: dividing passion fruit into two parts, and taking out edible pulp and fruit seeds;

enzymolysis: and (2) mixing pectinase and passion fruit juice according to the mass ratio of 1:200, and performing enzymolysis at 45 deg.C for 60min to obtain fruit juice;

centrifuging: centrifuging the juice in a centrifuge at 3000r/min for 10min, and collecting the supernatant.

Preferably, in step S3, the extracting step of codonopsis pilosula juice comprises:

cleaning: washing Codonopsis lanceolata with clear water for later use;

hot leaching: according to the mass ratio of 1:6, putting the Codonopsis lanceolata and water into a container, leaching with slow fire until the volume of the extracting solution is 3 times of the volume of the raw materials, and removing skin residues by coarse filtration;

and (3) filtering: and cooling the leaching liquor in the last step, and filtering the leaching liquor with absorbent gauze when the temperature reaches the room temperature, wherein the filtrate is reserved.

Preferably, in step S4, the extracting step of the lemon juice comprises:

cleaning: scrubbing the outer skin of the lemon with running water;

juicing: placing the lemon into a juicer, and mixing the pulp and water according to a ratio of 1:1, juicing;

and (3) filtering: filtering with absorbent gauze to obtain lemon juice, and sealing with preservative film.

The dogwood, actinidia valvata, etc. are also known as Actinidia kolomikta, which is a high-quality deciduous woody vine plant belonging to Actinidiaceae and growing most vigorously in northeast. The actinidia kolomikta contains most vitamin C in various trace elements. In addition, it contains mineral elements, vitamins and essential elements for human body, such as: various amino acids and actinidine. Can improve the phenomena of dyspepsia and inappetence of human body, and is helpful for diuresis, detumescence, etc. Has obvious effect on prevention and adjuvant therapy of cardiovascular diseases. In addition, actinidine contained in Actinidia kolomikta has tranquilizing and blood pressure lowering effects, and can be used for the adjuvant treatment of scurvy, purpura and laryngopharynx problems.

The passion fruit, the passion fruit and the like are the alias of the passion fruit, are green food and can also be used as feed. The high yield of the tropical and subtropical regions is mainly divided into three major varieties. The name of passion fruit is motivated by the characteristic of containing a variety of tropical fruit flavors. The king of fruit juice and the money tree are two great names of passion fruit. Passion fruit is rich in various trace elements, wherein the 'VC king' is known as the natural vitamin C of the passion fruit and reaches up to 70mg/100g. In recent years, the quality of green life is more consistent with the steps of modern people, so that green food made of natural raw materials becomes the focus of a new century. Ice cream, salad sauce, etc. with various tastes, wherein the passion fruit taste is exposing. According to a plurality of scientific research results, the passion fruit is beneficial to the self digestion of human bodies, and the skin-nourishing, toxin-removing, oxidation-resisting and other effects are concerned by a plurality of women.

Goat milk, four-leaf ginseng and the like are the alternative names of Codonopsis lanceolata, are grass-like twining lianas belonging to Campanulaceae, and are most widely planted in northeast China. The roots and stems of Codonopsis lanceolata are often used as medicinal herbs, for example, tonifying deficiency and moistening. Codonopsis lanceolata has several benefits to the human body, for example: has effects of resisting oxidation, strengthening body constitution, relieving inflammation, resisting cancer, and protecting liver. Secondly, the symptoms of insufficient breast milk, lung abscess, mastitis, lymph node and the like of the pregnant women can be improved by the Codonopsis lanceolata. At present, the instant food prepared by taking the codonopsis pilosula as a raw material comprises fermented beverage and low-salt codonopsis pilosula crisp chip food.

The invention adopts a plurality of kinds of jelly to be compounded for use, so that different kinds of jelly gels supplement each other to reach the optimal state, and the expected effect can be achieved only by the gelling effect. The preparation method comprises the following steps of selecting three colloids, namely carrageenan, konjac glucomannan and agar to form the compound gum, researching the influence of the compound proportion among the three colloids on the gelling effect in the jelly making process, fully utilizing the advantages of the compound gum to complement each other, and determining the optimal mixing proportion of the carrageenan, the konjac glucomannan and the agar to be 2 according to the judgment of sensory evaluation standards: 1:2, the jelly product prepared by the mixing proportion has ideal forming degree, elasticity, smoothness and mouthfeel.

Because the stabilizer can be quickly coagulated into blocks after meeting water and is not easy to dissolve uniformly, a small amount of soft sugar and the stabilizer are selected to be uniformly mixed firstly and then dissolved by water, so that the problem of nonuniform dissolution of the stabilizer can be solved, and the dissolution efficiency is greatly improved.

The compound jelly of the actinidia kolomikta is a healthy food which is rich in trace elements and suitable for people with the fat-reducing and body-building thoughts, and the jelly enables consumers to achieve the health-care effect in leisure and enjoyment. The jelly adopts fresh actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice as main raw materials and a small amount of additives as auxiliary materials, so that the jelly has unique taste and fresh fragrance of natural fruits, has rich nutritional ingredients of actinidia kolomikta, passion fruits and codonopsis lanceolata, not only has the unique taste of actinidia kolomikta and passion fruits, but also has the medicinal value of codonopsis lanceolata, and further meets the requirement of the contemporary on health-care functional food.

The jelly is bright yellow, has the best gel state and good hardness and texture, does not contain additives such as pigments, preservatives and the like, is a pure green natural food, has good taste and good nutrition, and meets the pursuit of contemporary people on health foods. Secondly, the fruit jelly has good water distribution and full texture analysis results, the microbial detection meets the national standard, and the product is qualified.

Drawings

FIG. 1 is a schematic diagram of sensory scores of jelly added with Actinidia kolomikta juice, passion fruit juice and Codonopsis lanceolata juice;

FIG. 2 is a schematic diagram of the sensory scores of jelly prepared with jelly gelling agents in proportion;

FIG. 3 is a schematic diagram of sensory scores of jelly with addition of soft sugar;

FIG. 4 is a schematic diagram of sensory scores of jelly with the addition of a jelly gelling agent;

FIG. 5 is a graph showing sensory scores of jelly with lemon juice added;

FIG. 6 shows T of jelly of example 1 ₂ Inverting the graph;

fig. 7 is a low-field nmr image of the jelly of example 1.

Detailed Description

The following description of the embodiments of the present invention refers to the accompanying drawings.

Example 1:

the compound jelly of the actinidia kolomikta is composed of the following components in percentage by mass: 40% of actinidia kolomikta juice, 30% of passion fruit juice, 10% of codonopsis lanceolata juice, 16% of soft white sugar, 2% of lemon juice, 1.7% of jelly gelling agent and water as other components, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the ratio of 2:1:2 was dry-blended.

A preparation method of the compound jelly of the actinidia kolomikta comprises the following steps without restriction of sequence:

s1, extracting the actinidia kolomikta juice:

softening: weighing the peeled actinidia kolomikta on an electronic scale, wherein the ratio of the raw materials to the water added into the beaker is 1:1.2, additionally dripping a few drops of lemon juice to prevent Maillard reaction from generating discoloration, and placing the beaker in a water bath kettle for softening for 6min when the water temperature reaches 90 ℃;

juicing: mixing pulp and water according to the ratio of 1: and 6, juicing the mixed materials by using a juicer according to the proportion.

S2, extracting passion fruit juice:

taking pulp: dividing the passion fruit into two parts, and taking out edible pulp and fruit seeds;

enzymolysis: mixing pectinase and passion fruit juice according to a mass ratio of 1:200, and carrying out enzymolysis at 45 ℃ for 60min to obtain fruit juice;

centrifuging: centrifuging the juice in a centrifuge at 3000r/min for 10min, and selecting the Passion fruit juice of supernatant;

s3, extracting Codonopsis lanceolata juice:

the extraction method of Codonopsis lanceolata juice comprises the following steps:

cleaning: washing Codonopsis lanceolata with clear water for later use;

hot leaching: according to the mass ratio of 1:6, putting codonopsis lanceolata and water into a container according to the proportion, leaching with slow fire until the volume of an extracting solution is 3 times that of the raw materials, and removing skin residues through coarse filtration;

and (3) filtering: and cooling the leaching liquor in the last step, filtering the leaching liquor with absorbent gauze when the temperature reaches the room temperature, and reserving filtrate for later use.

S4, extracting lemon juice:

cleaning: scrubbing the outer skin of the lemon with running water;

juicing: placing the lemons in a juicer, mixing the pulp and water in a ratio of 1:1, juicing;

S5, preparing a jelly gel: mixing konjac gum powder, carrageenan powder and agar powder according to a ratio of 2:1:2, dry mixing;

s6, mixing and preparing: mixing jelly gel and white sugar at a certain ratio, stirring, adding mixed solution of Actinidia kolomikta juice, passion fruit juice and Codonopsis lanceolata juice, standing for 10min after the mixture is stirred uniformly and finely, heating the mixed solution to boil for 1min, cooling to 65 deg.C, adding weighed lemon juice, and filtering with absorbent gauze while hot.

S7, filling: and (5) directly pouring the mixed juice prepared in the step (S6) into a glass bottle or a small paper cup, and sealing the bottle mouth. The filtered filtrate is directly filled, so that the jelly is prevented from being influenced by solidification and forming of jelly gel due to temperature reduction and also prevented from generating bubbles in the jelly due to hurry time and improper operation.

S8, sterilization: sterilizing the filled product at 80 deg.C for 15min by autoclaving.

S9, cooling: and standing the sterilized product at room temperature or placing the sterilized product in a refrigerating chamber of a refrigerator for solidification to obtain a finished product.

The mass percentages of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice in the embodiment 2 are respectively 40%, 20% and 20%.

The mass percentages of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice in the embodiment 3 are respectively 30%, 40% and 10%.

The mass percentages of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice in the embodiment 4 are respectively 30%, 30% and 20%.

The mass percentages of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice in the embodiment 5 are respectively 20%, 20% and 40%.

The rest of the procedure and the formulation ratio were the same as in example 1.

The mass ratio of the konjac gum powder, the carrageenan powder and the agar powder in the example 6 is 1.

The mass ratio of the konjac gum powder, the carrageenan powder and the agar powder in example 7 is 1.

The mass ratio of the konjac gum powder, the carrageenan powder and the agar powder in example 8 is 2.

The mass ratio of the konjac gum powder, the carrageenan powder and the agar powder in example 9 is 2.

The rest of the procedure and formulation ratios were the same as in example 1.

The addition amounts of soft white sugar of examples 10 to 13 were 14%, 15%, 17% and 18%, respectively, and the remaining steps and the compounding ratio were the same as those of example 1.

The jelly gels of examples 14-17 were added at 1.4%, 1.5%, 1.6%, 1.8%, respectively, and the rest of the procedure and formulation were the same as in example 1.

The lemon juice contents of examples 18 to 21 were 0, 1%, 3% and 4%, respectively, and the rest of the procedure and the compounding ratio were the same as those of example 1.

The compositions and amounts of examples 1-21 are shown in table 1 below:

TABLE 1 ingredient Table of each example

The detection method and the standard of the jelly product are as follows:

and (4) taking GB 19299-2015 hygienic standards for jelly as a comparison standard, and obtaining a finished product after the inspection is qualified. 10 students fond of the jelly are selected to taste the experimental jelly, the jelly is observed under natural light, and the quality score of the jelly product is determined according to four indexes of color, taste, smell, tissue form, taste and the like. The average values of the above scores were combined and analyzed, and table 2 below is a sensory evaluation standard of the jelly product.

TABLE 2 sensory evaluation criteria

According to the above sensory evaluation criteria, 20 (10 men and 10 women) judgers of 20-40 years old were selected to evaluate the color, taste, smell, texture and taste of the jelly prepared in the above examples, and the consistent evaluation results of most people were recorded in table 3 below.

TABLE 3 sensory rating Table for each implementation

FIG. 1 is a graph showing sensory evaluation of jelly prepared in examples 1 to 5. As shown in fig. 1 and table 3, the comprehensive sensory evaluation indicates that the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice are 40% by mass: 30%: the jelly prepared by mixing 10% of the components is in a goose yellow color, the color is best, and the flavor of the Actinidia kolomikta and the flavor of the passion fruit are moderate; the mass percentage of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice is 40%:20%: the jelly prepared by mixing 20% of the components is light yellow, has a slightly good color, and has moderate flavor of the Actinidia kolomikta and light flavor of the passion fruit; the dog-date kiwi fruit juice, the passion fruit juice and the Codonopsis lanceolata juice are 30% by mass: 40%: the jelly prepared by mixing 10% of the components is yellow, has good color and luster, and has slightly thick passion fruit taste; the mass percentage of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice is 30%:30%: the jelly prepared by mixing 20% of the components is yellow brown, has the worst color, has moderate flavor of the Actinidia kolomikta and has strong and acid flavor of the passion fruit; the mass percentage of the actinidia kolomikta juice, passion fruit juice and codonopsis lanceolata juice is 20%:20%: the jelly prepared by mixing 40% of the components is light yellow and has poor color, the flavor of the Actinidia kolomikta is too light, and the flavor of the passion fruit is too concentrated and too sour. The optimal proportion of the addition amount of the actinidia kolomikta juice, passion fruit juice and Codonopsis lanceolata juice in the actinidia kolomikta and aloe jelly is determined to be 40% by the figure 1: 30%:10 percent.

FIG. 2 is a graph showing sensory evaluation of the jelly prepared in example 1 and examples 6 to 9. With reference to fig. 2 and table 3, this experiment was performed by using a method in which a mixed gel prepared from three types of gels including carrageenan, konjac gum, and agar powder was used as a jelly gelling agent to produce a jelly with good texture. Comprehensive sensory evaluation shows that when the mixing mass ratio of the three is 1:1:2, the mixed colloid is in a common level shape, a common level smoothness degree and a common level elasticity. When the mixing mass ratio of the three is 1:2:1, the mixed colloid has a slightly better level shape, a better level smoothness and a better level elasticity. When the mixing mass ratio of the three is 2:1:2, the mixed colloid has the best level of form and the best level of smoothness and is rich in elasticity. When the mixing mass ratio of the three components is 2:1:1, the mixed colloid is slightly inferior in molding, smoothness and elasticity. When the mixing mass ratio of the three is 2:2:1, the mixed colloid has the worst molding, high hardness and poor elasticity. As shown in fig. 2:1:2, preparing the jelly gelling agent with carrageenan, konjak gum and agar powder in the best mass ratio.

FIG. 3 is a graph showing sensory evaluation of the jelly prepared in example 1 and examples 10 to 13. As shown in fig. 3 and table 3, in order to provide the jelly with proper sweetness, the jelly is provided with proper sweetness by adding soft sugar. Comprehensive sensory evaluation shows that 14% of soft sugar is added when the jelly with the size of 100g is prepared, and the sweet taste is too light. When the jelly with the size of 100g is prepared, 15% of soft sugar is added, and the sweet taste is light. When the jelly with the size of 100g is prepared, 16% of soft sugar is added, and the sweet taste is moderate. When the jelly with the size of 100g is prepared, 17% of soft white sugar is added, and the sweet taste is relatively sweet. When the jelly with the size of 100g is prepared, 18% of soft sugar is added, and the sweet taste is excessively sweet. The best addition amount of soft white sugar in the jelly accounts for 16% of the jelly weight according to the figure 3.

FIG. 4 is a graph showing sensory evaluation of the jelly prepared in example 1 and examples 14 to 17. As shown in fig. 4 and table 3, when the jelly gelling agent is added in an amount of 1.4% by mass of the jelly, the jelly is not good in shape and not good in chewy feeling; when the addition amount of the jelly gelling agent accounts for 1.5 percent of the mass of the jelly, the shape is slightly poor, and the chewing feeling is slightly poor. When the addition amount of the jelly gelling agent accounts for 1.6 percent of the mass of the jelly, the shape is better and the chewing feeling is better. The jelly gelling agent accounts for 1.7% of the jelly weight, and has the best shape and the best chewing feeling. As shown in FIG. 4, 1.7% is the optimum addition amount of jelly gelling agent in the jelly.

Fig. 5 is a graph showing sensory evaluation of jelly prepared according to example 1 and examples 18 to 21. Referring to fig. 5 and table 3, in order to prevent ascorbic acid degradation and maillard reaction of raw fruit juice, the present invention protects the original color of fruit juice by adding lemon juice to jelly. Meanwhile, the acidic flavor of the lemon is added, so that the jelly has rich taste. Comprehensive sensory evaluation shows that when the addition amount of lemon juice in the jelly accounts for 0.0 percent of the mass of the jelly, the fruit juice has less browning and sourness; when the addition amount of lemon juice in the jelly accounts for 1.0 percent of the mass of the jelly, the fruit juice is slightly browned and slightly sour; when the addition amount of the lemon juice in the jelly accounts for 2.0 percent of the mass of the jelly, the fruit juice is moderate without browning and sourness; when the addition amount of the lemon juice in the jelly accounts for 3.0 percent of the mass of the jelly, the fruit juice is not browned and sour, and is sour. When the addition amount of lemon juice in the jelly accounts for 4.0 percent of the mass of the jelly, the fruit juice does not become brown, sour or sour. From fig. 5, the optimal addition amount of lemon juice in the jelly accounts for 2.0% of the mass of the jelly.

Selecting the jelly of the example with the highest evaluation of comprehensive sensory score, measuring transverse relaxation characteristics of the sample by using transverse relaxation time (CPMG) sequence, and obtaining T of the sample ₂ Relaxation information, obtaining T ₂ And (4) inverting the graph, and analyzing the water migration and water fluidity of the optimal jelly on the basis of the report.

As shown in fig. 6, the optimum jelly was detected by nmr, and according to the figure, the corresponding T2 relaxation information, time, and corresponding proton density were obtained by fitting and inversion by software. T is classified according to the degree of water binding ₂₁ (0.644236 ms-4.102658 ms) part is composed of bound water and T ₂₂ (24.658111 ms-69.858797 ms) part is not easy to flow water and T ₂₃ The part (264.308149 ms-629.498899 ms) is free water. Secondly, the specific gravity of each water structure system can be visually reflected according to the peak area.

As shown in fig. 7, it can be seen that the tested jelly cut edge was brighter due to the greater distribution of moisture in this portion. The imaging in three directions is uniform on the whole, and the jelly has good water distribution and almost no bubbles. NMR imaging chart of XY section, XZ section and YZ section of optimal jelly

In order to clearly show the water distribution state of the jelly, SE echo sequence measurement is adopted, and MRI imaging software is used for obtaining a nuclear magnetic resonance image. The jelly manufactured in example 1 was cut into a cylindrical shape having a diameter of 2cm and a height of 2cm, and secondary chewing activity of a dummy, that is, TPA test was performed under a texture analyzer.

The measurement parameters are as follows: placing the optimal jelly cutting product under a 35mm column probe (TA/35), wherein the distance between the optimal jelly cutting product and the upper surface of a sample is 10mm, the compression degree is 20%, and the trigger value is 5g; v =1mm/s before the test, v =1mm/s after the test, and v =10mm/s (v is velocity).

The elasticity and chewiness of the jelly are two indexes which effectively reflect the sensory quality of the jelly, wherein the elasticity refers to the recovery height of the jelly when simulating secondary chewing by a TPA test, the chewiness refers to the product of hardness, cohesiveness and elasticity, and the larger the value of the elasticity and the hardness, the harder the chewing feeling and the lack of elasticity of the test product are. Table 4 shows index data of the jelly of preferred embodiment 1.

Table 4 TPA test results of jelly of example 1

The jelly of example 1 was subjected to total colony count measurement using national food safety standards of GB 4789.2-2016.

(1) Sample treatment: adding 25g of sample jelly into 225mL of sterile physiological saline, and homogenizing by a homogenizer to obtain a mixture of 1:10, homogenizing the jelly.

(2) 10-fold serial dilution: taking a blow-blow tube, burning on the outer flame of an alcohol lamp for sterilization, and then adding 1mL of 1:10, homogenizing the jelly, and repeatedly blowing and beating to uniformly mix the solution.

(3) And adding 1mL of different homogenizing solutions into two sterile culture dishes of the two prepared jellies, taking a new sterile culture dish, adding the same amount of blank homogenizing solution as a control, pouring a plate counting agar culture medium (15 mL) into an unprepared culture dish, and shaking for homogenization.

(4) All plates were inverted after coagulation and incubated in a 36 ℃ incubator for 48h. The measurement results are shown in Table 5.

Table 5 results of the total bacterial count content in the jelly of example 1

The detection result of the total number of colonies in the jelly is that 36CFU/g is less than or equal to 100CFU/g, the colonies are not detected in a blank control, and the jelly conforms to the national food safety standard GB/T4789.2-2016.

And counting the coliform groups of the sample jelly by adopting GB 4789.3-2016 as the national food safety standard.

(1) The same as the method, the uniform jelly liquid and blank groups with different dilutions are prepared and cultured in sterile culture dishes, 15mLVRBA is added in all the culture dishes, shaking and homogenizing are carried out, and 3mLVRBA liquid is added after agar is solidified and is completely paved on the surface layer of a flat plate.

(2) Finally, the plate was inverted and incubated at 36 ℃ for 18h.

(3) All typical and suspicious colonies (when the number of colonies on the VRBA plate is less than 10) are picked, transferred into BGLB broth tube and cultured for 24h at 36 ℃, and the gas production condition is observed. The measurement results are shown in Table 6.

TABLE 6 detection results of jelly E.coli of example 1

The detection result of coliform bacteria in the jelly is that 10CFU/g is less than or equal to 100CFU/g, and the coliform bacteria are not detected in blank control and accord with the national food safety standard GB/T4789.3-2016.

The foregoing description is illustrative of the present invention and is not to be construed as limiting thereof, as the invention may be modified in many ways without departing from the spirit thereof.

Claims

1. The compound jelly of the dogjujube and the kiwi fruit is characterized in that: the compound jelly of the actinidia kolomikta is prepared from the following components in percentage by mass: 20-40% of actinidia kolomikta juice, 20-40% of passion fruit juice, 10-40% of codonopsis pilosula juice, 14-18% of soft white sugar, 1-3% of lemon juice, 1.4-1.8% of jelly gelling agent and the balance of water, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 1-2:1-2:1-2 by mass ratio.

2. The actinidia kolomikta compound jelly of claim 1, wherein the actinidia kolomikta compound jelly is characterized in that: the jelly is prepared from 40% of actinidia kolomikta juice, 30% of passion fruit juice, 10% of codonopsis lanceolata juice, 16% of soft white sugar, 2% of lemon juice, 1.7% of jelly gelling agent and water as other components, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the weight ratio of 2:1:2 in a mass ratio.

3. The actinidia kolomikta compound jelly of claim 1, wherein the actinidia kolomikta compound jelly is characterized in that: the jelly is prepared from 40% of actinidia kolomikta juice, 30% of passion fruit juice, 10% of codonopsis lanceolata juice, 16% of soft white sugar, 2% of lemon juice, 1.7% of jelly gelling agent and water as other components, wherein the jelly gelling agent is prepared by mixing 1% of konjac gum powder, 1% of carrageenan powder and 1% of agar powder: 2:1 in the mass ratio.

4. The actinidia kolomikta compound jelly of claim 1, wherein the actinidia kolomikta compound jelly is characterized in that: 40% of actinidia kolomikta juice, 30% of passion fruit juice, 10% of codonopsis lanceolata juice, 16% of soft white sugar, 2% of lemon juice, 1.6% of jelly gelling agent and water as other components, wherein the jelly gelling agent is prepared by mixing konjac gum powder, carrageenan powder and agar powder according to the ratio of 2:1:2 in a mass ratio.

5. A preparation method of a compound jelly containing dog-date and kiwi fruits is characterized by comprising the following steps: according to the formula proportion of claim 1, the following steps are carried out in an unlimited sequence:

6. The preparation method of the actinidia kolomikta compound jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the step S5, the konjac gum powder, the carrageenan powder and the agar powder are mixed according to the ratio of 2:1:2, were mixed.

7. The preparation method of the actinidia kolomikta and kiwi fruit compound jelly according to claim 5, which is characterized in that: in the step S1, the extraction process of the actinidia kolomikta juice comprises the following steps:

juicing: mixing the pulp and water according to the ratio of 1:6, juicing the mixed materials by a juicer according to the proportion;

8. The preparation method of the actinidia kolomikta and kiwi fruit compound jelly according to claim 5, which is characterized in that: in step S2, the extraction of passion fruit juice includes:

enzymolysis: mixing pectinase and passion fruit juice according to a mass ratio of 1:200, and performing enzymolysis at 45 deg.C for 60min to obtain fruit juice;

9. The preparation method of the actinidia kolomikta compound jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in the step S3, the extracting step of Codonopsis lanceolata juice comprises the following steps:

cleaning: washing Codonopsis lanceolata with clear water for later use;

10. The preparation method of the actinidia kolomikta compound jelly as claimed in claim 5, wherein the preparation method comprises the following steps: in step S4, the extraction step of the lemon juice includes:

cleaning: scrubbing the outer skin of the lemon with running water;