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Low-sugar tortoise jelly and preparation method thereof

A technology of Guiling paste and compound enzyme, applied in food science and other directions, can solve problems such as time-consuming, inability to release sialic acid completely, and inability of protein peptides to be effectively absorbed by the human body, so as to increase the nutritional value and enhance the immunity of the human body.

Pending Publication Date: 2020-04-07
GUANGDONG SHENG HE TANG HEALTH FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, glycyrrhizic acid and bird’s nest are precious functional ingredients in Guiling jelly, and the existing extraction methods of both have shortcomings: the current crude extraction methods of glycyrrhizic acid include water extraction, dilute ammonia water extraction, ethanol extraction, ammoniacal Ethanol extraction method, ultrasonic enhanced extraction method, microwave-assisted extraction method and supercritical fluid extraction method, the disadvantages of the above extraction methods are: low efficiency and long time consumption; subsequent purification is required to remove other treatment agents before they can be directly used in food production; equipment is expensive and processing Small quantity, not suitable for mass production
Although there are a large number of protein peptides in bird's nest, most of the protein peptides cannot be effectively absorbed by the human body due to the large molecular weight of protein peptides; The oligosaccharide chains are connected, because of this, some sialic acid cannot be fully released during the stewing of bird's nest
Therefore, adding bird's nest ingredients to Guiling jelly often results in waste

Method used

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  • Low-sugar tortoise jelly and preparation method thereof
  • Low-sugar tortoise jelly and preparation method thereof
  • Low-sugar tortoise jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A low-sugar Guiling jelly comprises the following components by mass:

[0028]

[0029] Wherein, the licorice extract is prepared by compound enzyme A treatment, and the bird's nest is obtained by compound enzyme B treatment.

[0030] The protease of the complex enzyme A is composed of neutral protease and papain (1:5), and the complex enzyme B is composed of exo-β-glucanase and pectinase (1:2).

[0031] The preparation method of the above-mentioned low-sugar tortoise jelly comprises the following steps:

[0032] (1) Soak the bird’s nest of the above-mentioned parts by mass in 20 times of water for 1 hour, then adjust the pH to 7.5, add compound enzyme A with an enzyme activity of 500,000 U / g licorice to enzymolyze it, and enzymolyze it The temperature is 50° C., and the enzymatic hydrolysis time is 2 hours. After the enzymatic hydrolysis, compound enzyme A is inactivated at 100° C., and the bird’s nest extract is obtained by filtration.

[0033] (2) Soak the licor...

Embodiment 2

[0037] A low-sugar Guiling jelly comprises the following components by mass:

[0038]

[0039]

[0040] Wherein, the licorice extract is prepared by compound enzyme A treatment, and the bird's nest is obtained by compound enzyme B treatment.

[0041] The protease of the complex enzyme A is composed of neutral protease and papain (1:2), and the complex enzyme B is composed of endo-β-glucanase and pectinase (1:2).

[0042] The preparation method of the above-mentioned low-sugar tortoise jelly comprises the following steps:

[0043] (1) Soak the bird’s nest of the above-mentioned parts by mass in 20 times of water for 5 hours, then adjust the pH to 9.5, add compound enzyme A with an enzyme activity of 800,000 U / g licorice to enzymolyze it, and enzymolyze it The temperature is 70° C., and the enzymatic hydrolysis time is 4 hours. After the enzymatic hydrolysis, compound enzyme A is inactivated at 120° C., and the bird’s nest extract is obtained by filtration.

[0044](2) S...

Embodiment 3

[0048] A low-sugar Guiling jelly comprises the following components by mass:

[0049]

[0050]

[0051] Wherein, the licorice extract is prepared by compound enzyme A treatment, and the bird's nest is obtained by compound enzyme B treatment.

[0052] The protease of the complex enzyme A is composed of neutral protease and papain (1:3), and the complex enzyme B is composed of exo-β-glucanase and pectinase (1:3).

[0053] The preparation method of the above-mentioned low-sugar tortoise jelly comprises the following steps:

[0054] (1) Soak the bird's nest of the above-mentioned mass parts with 20 times of water for 5 hours, then adjust the pH to 8.0, add the compound enzyme A with an enzyme activity of 60U / g licorice into it for enzymolysis, and the enzymolysis temperature is 60°C, enzymolysis time is 4h, after the end of enzymolysis, compound enzyme A is inactivated at 120°C, and the bird's nest extract is obtained by filtration.

[0055] (2) The licorice root of above-...

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Abstract

The invention relates to low-sugar tortoise jelly which comprises the components of a liquorice extracting solution, a cubilose extracting solution, a mesona chinensis extracting solution, cherry fruit powder, a chrysanthemum extracting solution, a mulberry extracting solution, a medlar extracting solution, a polygonatum odoratum extracting solution, a lily extracting solution, a tortoise extracting solution and starch. The tortoise jelly disclosed by the invention has the effect of clearing heat, has the more obvious effect of enhancing the immunity of a human body, has the characteristic oflow sugar, and enables traditional tortoise jelly to be healthier. Furthermore, the liquorice extracting solution and the cubilose extracting solution prepared by the preparation method disclosed by the invention are adopted, and the yield of glycyrrhizic acid, sialic acid and protein peptide in the extracting solutions is obviously higher than the yield of the same components in a traditional preparation method. The method can more effectively reserve the nutritional components in the liquorice and cubilose extracting solutions, and is a more scientific preparation method.

Description

technical field [0001] The invention relates to the field of functional foods, in particular to a low-sugar tortoise jelly and a preparation method thereof. Background technique [0002] The sweet substance in licorice is glycyrrhizic acid (Glycyrrhizic acid), also known as glycyrrhizin, a triterpene derivative, molecular formula C 42 h 62 o 16 , is the diglucuronide of glycyrrhetinic acid (see glycoside), which is the sweet component of licorice. It exists in the licorice genus. It forms flaky or prismatic crystals in acetic acid, decomposes at 220 ° C, and dissolves in water. Glycyrrhizic acid is one of the physiologically active ingredients in licorice, and it is the main sweetness component of licorice. It is composed of 1 molecule of glycyrrhetinic acid and 2 molecules of glucuronic acid. Its sweetness is 150 times that of sucrose, but it has no residual acidity of sucrose and has a strong The special fragrance of licorice is the most ideal sweetener for patients wit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/10A23L33/105A23L5/20
CPCA23L33/10A23L33/105A23L5/25A23V2002/00
Inventor 陆伟王志鹏赵慧贤
Owner GUANGDONG SHENG HE TANG HEALTH FOOD CO LTD
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