阅读说明：本技术 一种富含海洋功能性成分的凝胶糖果 (Gel candy rich in marine functional components ) 是由 曲航 潘孝明 张艳芳 朱锐 于 2021-02-08 设计创作，主要内容包括：本发明公开了一种富含海洋功能性成分的凝胶糖果,其特征在于,其原料以重量份数计包括：海参花多肽1-3份、磷虾壳寡糖1-3份、螺旋藻提取物2-5份、褐藻糖胶1-2份、磷虾油2-4份、明胶15-25份、阿拉伯胶2-4份、麦芽糊精2-4份、羧甲基纤维素钠1-2份、以及糖100-240份。所述的海参花多肽为海参花依次通过内切酶酶解和外切酶酶解获得的产物；所述的内切酶为碱性蛋白酶和木瓜蛋白酶,所述的外切酶为风味酶。本发明富含各种海洋功能性成分；并通过凝胶糖果配方、工艺的改进同时掩蔽了海参花多肽和磷虾油的腥味,还可有效避免多不饱和脂肪酸的氧化；丰富了海洋功能性食品的品种,提升了客户的体验感。(The invention discloses a gel candy rich in marine functional components, which is characterized by comprising the following raw materials in parts by weight: 1-3 parts of sea cucumber flower polypeptide, 1-3 parts of krill chitosan oligosaccharide, 2-5 parts of spirulina extract, 1-2 parts of fucoidin, 2-4 parts of krill oil, 15-25 parts of gelatin, 2-4 parts of Arabic gum, 2-4 parts of maltodextrin, 1-2 parts of sodium carboxymethylcellulose and 100 parts of sugar. The sea cucumber flower polypeptide is a product obtained by sequentially carrying out incision enzyme enzymolysis and exoenzyme enzymolysis on sea cucumber flowers; the incision enzyme is alkaline protease and papain, and the excision enzyme is flavor enzyme. The invention is rich in various marine functional components; the fishy smell of sea cucumber flower polypeptide and krill oil is masked simultaneously through the improvement of the formula and the process of the gel candy, and the oxidation of polyunsaturated fatty acid can be effectively avoided; enriches the variety of the marine functional food and improves the experience of customers.)

1. The gel candy rich in marine functional components is characterized by comprising the following raw materials in parts by weight: 1-3 parts of sea cucumber flower polypeptide, 1-3 parts of krill chitosan oligosaccharide, 2-5 parts of spirulina extract, 1-2 parts of fucoidin, 2-4 parts of krill oil, 15-25 parts of gelatin, 2-4 parts of Arabic gum, 2-4 parts of maltodextrin, 1-2 parts of sodium carboxymethylcellulose and 100 parts of sugar.

2. The gel candy as claimed in claim 1, wherein the sea cucumber flower polypeptide is a product obtained by sequentially carrying out enzymolysis on sea cucumber flowers by endonuclease and enzymolysis by exonuclease; the incision enzyme is alkaline protease and papain, and the excision enzyme is flavor enzyme.

3. The gel candy according to claim 1, wherein the raw materials further comprise sugar substitute in parts by weight, and the sugar substitute comprises 20-50 parts of isomalt and 10-20 parts of mannitol.

4. The gel confection of claim 1, wherein the ingredients further comprise vitamin E.

5. The gel confection of claim 1, wherein the sugar is one or more of white granulated sugar, maltose, glucose, fructose, and xylose.

6. A method of preparing a gel confection according to any one of claims 1 to 5, comprising the steps of:

(1) preparing sea cucumber flower polypeptide;

(2) preparing a krill oil homogeneous solution: adding water into arabic gum for swelling, and mixing with krill oil for homogenizing;

(3) preparing a sugar solution: dissolving sea cucumber flower polypeptide, krill chitosan oligosaccharide, spirulina extract, fucoidan, maltodextrin and sodium carboxymethylcellulose in water, heating to 60-80 deg.C, adding sugar, and dissolving to obtain sugar solution;

(4) preparing gel candy: adding gelatin which is added with water and swelled in advance into sugar solution, mixing, heating at 75-85 deg.C for 5-10min, stopping heating, injecting sugar solution into mold, standing at 4-15 deg.C, and cooling to thoroughly solidify;

(5) drying and dehydrating: drying the solidified sugar blocks until the water content is 10-18 wt%.

7. The method according to claim 6, wherein the operating conditions of step (1) are:

mixing sea cucumber flower and water according to the mass ratio of 1: (2-5) mixing, and homogenizing to obtain homogenate; sequentially carrying out endonuclease enzymolysis and exonuclease enzymolysis on the homogenate, and then carrying out spray drying.

8. The production method according to claim 7,

the specific working conditions of the endonuclease enzymolysis are as follows: adding 1000-3000U/g alkaline protease and 500-2000U/g papain in terms of reaction system into the homogenate, carrying out enzymolysis for 2-4h at 45-55 ℃ and pH7-9, and inactivating the enzyme;

the specific working conditions of the endonuclease enzymolysis are as follows: adding 1000-3000U/g flavourzyme in a reaction system into the enzymolysis liquid obtained after the enzymolysis of the endonuclease, carrying out enzymolysis for 1-3h at the temperature of 45-55 ℃ and under the condition of pH6-8, and inactivating the enzyme.

9. The production method according to claim 7,

in the step (2), the mass ratio of the Arabic gum to the water is 1: (1-2);

in the step (3), the mass ratio of water to sugar is 1: (4-7);

in the step (4), the mass ratio of the gelatin to the water for swelling the gelatin is 1: (1-5).

Technical Field

The invention belongs to the field of marine functional foods, and particularly relates to a gel candy rich in marine functional ingredients.

Background

Bioactive substances or functional components beneficial to human health, which are stored in the sea, include active polysaccharides, polypeptides, lipids, etc.

The active polysaccharide is represented by chitosan. The chitosan prepared from the ocean shrimp and crab shells through deacetylation is the only alkaline polysaccharide with positive charges in the nature, is natural animal cellulose, has molecular weight of hundreds of thousands to millions of daltons, is insoluble in water and is difficult to be absorbed by the human body, and is partially decomposed by the actions of chitinase, lysozyme and the like in the gastrointestinal tract of the human body, so the absorption rate is low, the dosage is large, and the generated taking reaction is up to more than 70%. The derivative of chitosan after enzymolysis is chitosan oligosaccharide, the molecular weight is below 1000 daltons, and the chitosan oligosaccharide can be directly dissolved in water, so the absorption rate is greatly increased, and the dosage and the reaction after taking are greatly reduced. Antarctic krill is a novel source of chitosan, has the natural advantage of no pollution, and the huge biological stock is favorable for improving the quality stability of natural biological materials.

In addition, krill oil is rich in n-3 lipids. The increase of the intake of the n-3 polyunsaturated fatty acid can promote the development of retinas, brains and nervous systems of infants; the n-3 polyunsaturated fatty acid can inhibit inflammation, reduce LDL-C and TG levels in blood serum of diabetic patients, inhibit hyperplasia of in vitro cultured mammary gland, prostate and colon cancer cells, and promote apoptosis.

The sea cucumber flower is the gonad of female sea cucumber, is a byproduct of sea cucumber processing, and is subjected to enzymolysis to obtain sea cucumber flower polypeptide. The polypeptide has high activity and small molecular weight, and can cause various effective positive or anisotropic physiological activities and biochemical reaction regulation; the polypeptide is actively absorbed by the body in an intact form; the peptide directly enters blood circulation after being absorbed by duodenum, and conveys self energy nutrition to each part of human body. The Stichopus japonicus peptide has effects of relieving fatigue, enhancing immunity, resisting inflammation, and delaying aging

At present, marine functional ingredients and active substances are generally prepared into medicines and functional foods, wherein the functional foods and the health-care foods are generally prepared into oral liquid, tablets, solid beverages and other product forms, and the product forms are single. The problems of heavy fishy smell, poor taste and irrational customer experience of the marine functional food are generally existed due to the source and the preparation method of the marine functional food.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides the gel candy rich in the marine functional components, which is rich in various marine functional components, improves the flavor and the taste, reduces the fishy smell of the product, and improves the experience of the marine functional food.

The specific technical scheme is as follows:

one of the parent of the invention is to provide a gel candy rich in marine functional components, which comprises the following raw materials in parts by weight: 1-3 parts of sea cucumber flower polypeptide, 1-3 parts of krill chitosan oligosaccharide, 2-5 parts of spirulina extract, 1-2 parts of fucoidin, 2-4 parts of krill oil, 15-25 parts of gelatin, 2-4 parts of Arabic gum, 2-4 parts of maltodextrin, 1-2 parts of sodium carboxymethylcellulose and 100 parts of sugar.

In the invention, the krill chitosan oligosaccharide is obtained by degrading chitosan prepared from krill through deacetylation; the spirulina extract is a water extract of spirulina; the fucoidan is water extract of herba Zosterae Marinae, and contains fucoidan sulfate as main ingredient.

The gelatin, the Arabic gum, the maltodextrin and the carboxymethyl cellulose can be used as a gelling agent and a quality modifier of the gel candy and can also be used as an emulsifier and an embedding wall material of krill oil; meanwhile, the krill oil can be emulsified with the sea cucumber flower polypeptide, so that the fishy smell of the krill oil and the sea cucumber flower polypeptide can be masked, and the krill oil is prevented from being damaged by oxidation. The spirulina extract and fucoidan can be easily and uniformly dispersed in the candy.

Further, the sea cucumber flower polypeptide is a product obtained by sequentially carrying out enzymolysis on sea cucumber flowers by endonuclease and enzymolysis by exonuclease; the incision enzyme is alkaline protease and papain, and the excision enzyme is flavor enzyme.

The fishy smell and the bitter taste of the sea cucumber flower are reduced by compound enzymolysis and two-step enzymolysis.

Furthermore, the raw materials also comprise sugar substitute in parts by weight, wherein the sugar substitute comprises 20-50 parts of isomaltitol and 10-20 parts of mannitol.

Sugar substitutes can provide sweetness in place of sugar, reducing sugar intake.

Furthermore, the raw materials also comprise vitamin E.

Vitamin E can be used as antioxidant to prevent oxidation of polyunsaturated fatty acids in krill oil.

Further, the sugar is one or more of white granulated sugar, maltose, glucose, fructose and xylose.

Another object of the present invention is to provide a method for preparing the gel candy, which comprises the following steps:

(1) preparing sea cucumber flower polypeptide;

(2) preparing a krill oil homogeneous solution: adding water into arabic gum for swelling, and mixing with krill oil for homogenizing;

(3) preparing a sugar solution: dissolving sea cucumber flower polypeptide, krill chitosan oligosaccharide, spirulina extract, fucoidan, maltodextrin and sodium carboxymethylcellulose in water, heating to 60-80 deg.C, adding sugar, and dissolving to obtain sugar solution;

(4) preparing gel candy: adding gelatin which is added with water and swelled in advance into sugar solution, mixing, heating at 75-85 deg.C for 5-10min, stopping heating, injecting sugar solution into mold, standing at 4-15 deg.C, and cooling to thoroughly solidify;

(5) drying and dehydrating: drying the solidified sugar blocks until the water content is 10-18 wt%.

Candy prepared by the above method

Further, the working conditions of the step (1) are as follows:

mixing sea cucumber flower and water according to the mass ratio of 1: (2-5) mixing, and homogenizing to obtain homogenate; and sequentially carrying out endonuclease enzymolysis and exonuclease enzymolysis on the homogenate.

Further, in the step (1), the specific working conditions of the endonuclease enzymolysis are as follows: adding 1000-3000U/g alkaline protease and 500-2000U/g papain in terms of reaction system into the homogenate, carrying out enzymolysis for 2-4h at 45-55 ℃ and pH7-9, and inactivating the enzyme;

further, in the step (1), the specific working conditions of the endonuclease enzymolysis are as follows: adding 1000-3000U/g flavourzyme in a reaction system into the enzymolysis liquid obtained after the enzymolysis of the endonuclease, carrying out enzymolysis for 1-3h at the temperature of 45-55 ℃ and under the condition of pH6-8, and inactivating the enzyme.

The enzyme deactivation is high temperature enzyme deactivation, specifically heating at 90-100 deg.C for 5-10 min.

Further, in the step (2), the mass ratio of the arabic gum to the water is 1: (1-2).

Further, in the step (3), the mass ratio of water to sugar is 1: (4-7).

Further, in the step (4), the mass ratio of the gelatin to the water for swelling the gelatin is 1: (1-5).

The invention has the following beneficial effects:

the sea cucumber nutritional beverage is rich in various marine functional components, including sea cucumber flower polypeptide, krill chitosan oligosaccharide, spirulina extract and fucoidan; the fishy smell of sea cucumber flower polypeptide and krill oil is masked simultaneously through the improvement of the formula and the process of the gel candy, and the oxidation of polyunsaturated fatty acid can be effectively avoided; enriches the variety of the marine functional food and improves the experience of customers.

Detailed Description

The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.

Example 1

The gel candy rich in marine functional components comprises the following raw materials in parts by weight: 2 parts of sea cucumber flower polypeptide, 2 parts of krill chitosan oligosaccharide, 3 parts of spirulina extract, 1 part of fucoidin, 3 parts of krill oil, 20 parts of gelatin, 3 parts of acacia, 2 parts of maltodextrin, 2 parts of sodium carboxymethylcellulose, 150 parts of white granulated sugar, 30 parts of maltitol, 12 parts of mannitol and 0.5 part of vitamin E.

The preparation method of the gel candy comprises the following steps:

(1) preparing sea cucumber flower polypeptide:

mixing sea cucumber flower and water according to the mass ratio of 1: 3, mixing and homogenizing to obtain homogenate;

carrying out endonuclease enzymolysis: adding 2000U/g alkaline protease and 1000U/g papain in terms of reaction system into the homogenate, carrying out enzymolysis for 3.5h at 50 ℃ and pH8, and heating at 95 ℃ for 5min to inactivate enzyme;

carrying out exonuclease enzymolysis: adding flavourzyme of 2000U/g in terms of a reaction system into enzymatic hydrolysate obtained after the enzymolysis of the endonuclease, carrying out enzymolysis for 2h at 52 ℃ and pH7.5, and heating for 5min at 95 ℃ to inactivate the enzyme;

filtering, and spray drying to obtain sea cucumber flower polypeptide;

(2) preparing a krill oil homogeneous solution: mixing and swelling gum arabic and water in a mass ratio of 1:1.5, and then mixing and homogenizing with krill oil for later use;

(3) preparing a sugar solution: dissolving sea cucumber flower polypeptide, krill chitosan oligosaccharide, Spirulina extract, fucoidan, maltodextrin and sodium carboxymethylcellulose in water, heating to 75 deg.C, adding sugar, maltitol and mannitol, and dissolving to obtain sugar solution;

(4) preparing gel candy: mixing gelatin and water according to a mass ratio of 1: 3, mixing and swelling, adding the swelled gelatin into the sugar solution, uniformly mixing, heating at 80 ℃ for 8min, stopping heating, injecting the sugar solution into a mold, standing at 10 ℃ and cooling until the sugar solution is completely solidified;

(5) drying and dehydrating: drying the solidified sugar blocks in a drying room at 30 ℃ until the water content is 10-18 wt%.

Example 2

The gel candy rich in marine functional components comprises the following raw materials in parts by weight: 3 parts of sea cucumber flower polypeptide, 1 part of krill chitosan oligosaccharide, 4 parts of spirulina extract, 2 parts of fucoidin, 4 parts of krill oil, 25 parts of gelatin, 3 parts of acacia, 4 parts of maltodextrin, 1 part of sodium carboxymethylcellulose, 220 parts of white granulated sugar and 0.8 part of vitamin E.

The preparation method of the gel candy comprises the following steps:

(1) preparing sea cucumber flower polypeptide:

mixing sea cucumber flower and water according to the mass ratio of 1: 3, mixing and homogenizing to obtain homogenate;

carrying out endonuclease enzymolysis: adding 1500U/g alkaline protease and 800U/g papain in terms of reaction system into the homogenate, performing enzymolysis for 4h at 50 ℃ and pH8, and heating at 95 ℃ for 5min to inactivate enzyme;

carrying out exonuclease enzymolysis: adding flavourzyme with the reaction system of 1500U/g into the enzymolysis liquid obtained after the enzymolysis of the endonuclease, carrying out enzymolysis for 2.5h at the temperature of 52 ℃ and the pH value of 7.5, and heating for 5min at the temperature of 95 ℃ to inactivate the enzyme;

filtering, and spray drying to obtain sea cucumber flower polypeptide;

(2) preparing a krill oil homogeneous solution: mixing and swelling gum arabic and water in a mass ratio of 1:1.5, and then mixing and homogenizing with krill oil for later use;

(3) preparing a sugar solution: dissolving sea cucumber flower polypeptide, krill chitosan oligosaccharide, spirulina extract, fucoidan, maltodextrin and sodium carboxymethylcellulose in water, heating to 70 deg.C, adding sugar, and dissolving to obtain sugar solution;

(4) preparing gel candy: mixing gelatin and water according to a mass ratio of 1: 3, mixing and swelling, adding the swelled gelatin into the sugar solution, uniformly mixing, heating at 80 ℃ for 8min, stopping heating, injecting the sugar solution into a mold, standing at 10 ℃ and cooling until the sugar solution is completely solidified;

(5) drying and dehydrating: drying the solidified sugar blocks in a drying room at 30 ℃ until the water content is 10-18 wt%.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.