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Mesona chinensis extract soft candy containing oyster peptides and preparation method thereof

A technology of oyster peptides and grass gums, which is applied in the field of food processing, can solve the problems of affecting the rheological properties, texture properties and sensory properties of composite gels, and cannot be simply used for reference, so as to enhance thermal stability and anti-deformation ability, The effect of promoting the formation of three-dimensional network structure and improving texture properties

Inactive Publication Date: 2019-07-16
BEIBU GULF UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods reported in the above-mentioned existing patents all add the extracts to the gelatin matrix in proportion to form a mixed gel jelly; however, the main component of jelly jelly is an anionic heteropolysaccharide containing uronic acid structure. Preliminary studies have found that jelly jelly Content changes affect the rheological properties, texture properties and sensory properties of gelatin gel, which is attributed to the interaction between jelly gum and gelatin and starch (electrostatic interaction, hydrogen bond interaction, hydrophobic interaction); in addition, different process factors (e.g. pH, temperature) affect the interaction between them, which in turn affects the rheology, textural properties and sensory properties of the composite gel
Therefore, it is impossible to simply learn from and apply the existing technology for preparing jelly jelly jelly, and appropriate material mixing ratio, oyster peptide powder addition, pH, temperature and other process factors can significantly improve the gelation process. Textural and sensory properties of gummies

Method used

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  • Mesona chinensis extract soft candy containing oyster peptides and preparation method thereof
  • Mesona chinensis extract soft candy containing oyster peptides and preparation method thereof
  • Mesona chinensis extract soft candy containing oyster peptides and preparation method thereof

Examples

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preparation example Construction

[0028] A preparation method of grass jelly jelly containing oyster peptide, comprising the steps of:

[0029] Step 1) Weigh an appropriate amount of gelatin, add 2 to 3 times the volume of deionized water to swell, stir and heat in a water bath at 45 to 60°C for 0.5 to 1.5 hours to obtain a gelatin solution;

[0030] Step 2) Weigh an appropriate amount of sugar, add 0.5-1 times the volume of deionized water, boil the sugar at 100-115°C with stirring, and dip a glass rod into the sugar solution when the sugar is completely dissolved and becomes translucent and semi-viscous , when the sugar liquid flows down from the glass rod and becomes thin and short sugar sticks or drawn into filaments, which are not easy to break off, stop boiling sugar;

[0031] Step 3) Weigh an appropriate amount of citric acid and jelly jelly, mix them, add 0.5-1 times the volume of deionized water, stir to dissolve, and set aside;

[0032]Step 4) Weigh an appropriate amount of tapioca starch and oyster...

Embodiment 1

[0037] A kind of jelly gum soft candy containing oyster peptide, comprising the following components: by mass percentage, jelly jelly 1%, oyster peptide powder 0.1%, gelatin 9%, starch 3%, sugar (sucrose: glucose=1 :1) 45%, citric acid 0.4%.

[0038] The preparation method of the described oyster peptide-containing jelly jelly gum comprises the following steps:

[0039] Step 1) Weigh 9.000g of gelatin, add 2 times the volume of deionized water to swell, stir and heat in a water bath at 45-60°C for 1 hour to obtain a gelatin solution;

[0040] Step 2) Weigh 45.000g of sugar, add 1 times the volume of deionized water, boil the sugar at 100-115°C with stirring, and when the sugar is completely dissolved and becomes translucent and semi-viscous, use a glass stick to dip the sugar liquid, when When the sugar liquid flows down from the glass rod into thin sticks or drawn into filaments, and it is not easy to break off, stop boiling the sugar;

[0041] Step 3) Weigh 1.000g jelly je...

Embodiment 2

[0046] Embodiment 2: [step 1), 2), 4), 5), 6), 7) are the same as embodiment 1]

[0047] A kind of jelly gum soft candy containing oyster peptide, comprising the following components: by mass percentage, jelly jelly 0.5%, oyster peptide powder 0.1%, gelatin 9%, starch 3%, sugar (sucrose: glucose=1 :1) 45%, citric acid 0.4%.

[0048] The preparation method of the described oyster peptide-containing jelly jelly gum comprises the following steps:

[0049] [step 1), 2), 4), 5), 6), 7) with embodiment 1]

[0050] Step 3) Weigh 0.500g jelly jelly and 0.400g citric acid, mix, add 1 times the volume of deionized water, stir to dissolve, set aside;

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Abstract

The present invention provides a mesona chinensis extract soft candy containing oyster peptides and a preparation method thereof. The soft candy is prepared from a mesona chinensis extract and oysterpeptide powder. The soft candy is prepared from the following raw material components in mass percentages: 0.2%-4% of a mesona chinensis extract, 0.05%-0.2% of oyster peptide powder, 5-13% of gelatin,1-4% of starch, 35-55% of sugar and 0.2-2% of citric acid. Aiming at texture, anti-deformation rate, mouthfeel, taste, color, luster and nutrition of the mesona chinensis extract soft candy, the useratios of the mesona chinensis extract, oyster peptide powder, sugar, starch and citric acid are comprehensively optimized. The prepared mesona chinensis extract soft candy is rich in nutrients, is smooth on surface, brownish yellow, non-sticky to teeth, elastic, high in deformation resistance, sweet, sour and tasty and has a flavor characteristic of mesona chinensis.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a processing method of nutritional gel candy. Specifically relates to a jelly gum jelly candy containing oyster peptide and a preparation method thereof. Background technique [0002] Grass jelly, also known as celestial grass and jelly grass, is a kind of herbaceous plant of Labiatae, which can be used both for medicine and food. It tastes astringent, sweet and cold. Blood and other functions, mainly produced in Guangxi, Guangdong and Taiwan. Grass jelly gum is a rich and widely used extract of grass jelly. It is a water-soluble polysaccharide with synergistic enhancement of gelation and high thermal stability. It mainly exists in the leaves, roots and stems of grass jelly. It is commonly used Products such as starch gel and reducing fire herbal tea have unique flavors and are very popular among consumers. [0003] There are related patents on jelly jelly products in Ch...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/44A23G3/48A23G3/00
CPCA23G3/0002A23G3/0031A23G3/42A23G3/44A23G3/48A23V2002/00A23V2200/30A23V2250/5118A23V2250/55
Inventor 游刚牛改改范和良黄海郭德军
Owner BEIBU GULF UNIV
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