CN114403403B - Jelly with fat and weight reducing effects and preparation method thereof - Google Patents
Jelly with fat and weight reducing effects and preparation method thereof Download PDFInfo
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- CN114403403B CN114403403B CN202111683789.1A CN202111683789A CN114403403B CN 114403403 B CN114403403 B CN 114403403B CN 202111683789 A CN202111683789 A CN 202111683789A CN 114403403 B CN114403403 B CN 114403403B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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Abstract
The jelly with the effects of reducing fat and weight provided by the invention comprises, by mass, 0.4-2 parts of yerba mate extract, 1-5 parts of white kidney bean extract and 1-5 parts of lemon juice concentrate. The three effects of reducing fat and reducing weight are realized by accelerating cholesterol metabolism, reducing fat accumulation and reducing fat absorption through multi-angle cooperative coordination, and experiments show that the food has certain fat and weight reducing effects under the condition of normal diet of obese people, can be used as snacks after meals, and can realize easy fat and weight reduction.
Description
Technical Field
The invention belongs to the technical field of functional foods or health-care foods, and particularly relates to jelly with the effects of reducing fat and weight and a preparation method thereof.
Background
The life rhythm is quickened, people have the uncertain diet, and the movement is less, so that the obesity body fat is high and becomes the body normalcy of more and more people. Obesity refers to a state of excessive fat accumulation in the body, and is closely related to cardiovascular diseases, type II diabetes, hypertension, dyslipidemia, hyperuricemia, certain tumors (including endometrium, breast, ovary, prostate, liver, gall bladder, kidney and colon), and musculoskeletal disorders (especially osteoarthritis), among others. Over 19 million people among adults aged 18 years and older are overweight, of which over 6.5 million people are obese, reported live in the world health organization at 10 months 2017.
Conventional weight loss methods generally require control of calorie intake, which often results in hunger and difficulty in maintaining consciousness. The rapid life rhythm leads to no time to exercise, so that the weight control and the fat reduction effect are achieved through diet therapy, and the fat reduction effect becomes an option of more and more people.
For example, chinese patent document CN112806562A discloses a weight-losing composition, a weight-losing preparation and application, wherein the weight-losing composition comprises 30-70 parts of fat component, 2-7.5 parts of mate tea powder, 10-20 parts of white kidney bean extract and calcium beta-hydroxy-beta methylbutyrate. The mate tea powder, the white kidney bean extract and the beta-hydroxy-beta-methyl calcium butyrate play a synergistic role, provide a more efficient role in promoting fat metabolism, and prevent accumulation in the body caused by intake of a large amount of fat in the ketogenic diet process, so that the composition provided by the invention has more remarkable weight-losing effect and antioxidation capability under the effect of not adding protein. However, the ketogenic diet is required to lose weight because people with obesity need not eat carbohydrate during losing weight, and the weight losing effect is achieved under the condition that normal diet can not be achieved, so that the people with obesity need to have good perseverance to achieve the weight losing effect, and adverse reactions such as hypoglycemia and the like can be caused during ketogenic diet.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the problem that the fat-reducing effect cannot be achieved under the normal diet condition in the prior art, and the fat-reducing effect can be achieved only by continuously persisting the fat population, and further the jelly with the fat-reducing effect and the preparation method thereof are provided.
The technical scheme of the invention is as follows:
a jelly with effects of reducing fat and weight comprises, by mass, 0.4-2 parts of Paraguay tea extract, 1-5 parts of white kidney bean extract and 1-5 parts of lemon juice concentrate.
The mass ratio of the white kidney bean extract to the lemon juice concentrate is (1-1.5): 1.
the mass ratio of the yerba mate extract to the lemon juice concentrate is (0.6-1): 3.
also comprises 2-8 parts of fructo-oligosaccharide and 2-8 parts of inulin.
Also comprises 5-18 parts of apple juice concentrate, 2.5-12.5 parts of pear juice concentrate and 1-4 parts of strawberry juice concentrate.
Also comprises 2.4-3 parts of compound thickener, 0.1-0.5 part of konjak gum, 0.2-0.7 part of carrageenan, 0.04-0.1 part of sucralose and 0.2-0.7 part of essence.
The mass ratio of the konjac glucomannan, the carrageenan and the compound thickener is (0.04-0.1): (0.1-0.24): 1.
the compound type black tea beverage comprises, by mass, 0.4-2 parts of yerba mate extract, 1-5 parts of white kidney bean extract, 1-5 parts of lemon juice concentrate, 5-18 parts of apple juice concentrate, 2.5-12.5 parts of pear juice concentrate, 1-4 parts of strawberry juice concentrate, 2-8 parts of fructo-oligosaccharides, 2-8 parts of inulin, 2.4-3 parts of compound thickening agent, 0.1-0.5 part of konjac gum, 0.2-0.7 part of carrageenan, 0.04-0.1 part of sucralose and 0.2-0.7 part of essence.
A method for preparing the jelly with the fat and weight reducing effects comprises the following steps:
(1) Uniformly mixing the compound thickener, the konjac gum and the carrageenan, stirring and dissolving the mixture by using water with the temperature of 70-90 ℃ to prepare mixed gum, and preserving heat for later use; (2) Mixing inulin, paraguay tea extract, white kidney bean extract and sucralose uniformly, stirring with water to dissolve, heating to 60-80deg.C, and keeping the temperature for use; (3) Uniformly mixing lemon juice concentrate, apple juice concentrate, pear juice concentrate, strawberry juice concentrate, fructo-oligosaccharide and essence, and heating to 60-80deg.C for use; (4) Slowly adding the solutions prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 70-90 ℃, filling, sealing, sterilizing and cooling.
The technical scheme of the invention has the following advantages:
1. the jelly with the fat and weight reducing effects comprises yerba mate extract, white kidney bean extract and lemon juice concentrate, wherein the yerba mate extract (yerba mate extract) contains active substances such as alkaloids, polyphenols, phenolic acids and the like, and the caffeoylquinic acid contained in the jelly can inhibit enzymes such as lipase, pancreatic lipase and the like to play a role, and slow down gastric emptying to increase satiety and reduce the absorption of food fat; the white kidney bean extract contains 70% of alpha-amylase inhibitor protein, the enzyme activity of the inhibitor protein is more than or equal to 1000u/g, and the inhibitor protein can reduce the enzyme activity of alpha-amylase, reduce the conversion rate of starch to sugar and sugar to fat and reduce the accumulation of fat by non-competitive inhibition of specific binding with saliva and the glycosidic sites of pancreatic alpha-amylase in the digestive tract; lemon juice contains abundant limonin, can promote the expression of LDL receptor in liver HepG2 cells, increase the absorption of cholesterol by liver cells, and further accelerate the consumption of fat; the three effects of reducing fat and reducing weight are realized by accelerating cholesterol metabolism, reducing fat accumulation and reducing fat absorption through multi-angle cooperative coordination, and experiments show that the food has certain fat and weight reducing effects under the condition of normal diet of obese people, can be used as snacks after meals, and can realize easy fat and weight reduction.
2. The jelly with the fat and weight reducing effects has important influence on the fat and weight reducing effects by the mass ratio of the white kidney bean extract to the citric acid concentrated juice, and the white kidney bean extract and the citric acid concentrated juice are cooperatively matched in the proportion range of (1-1.5): the consumption of fat is maximum in 1, and the fat and weight reducing effect is most obvious.
3. The jelly with the fat and weight reducing effects provided by the invention has close relation on the weight ratio of the yerba mate extract to the lemon juice concentrate, and the cooperative mixing ratio of the yerba mate extract to the lemon juice concentrate is in the range of (0.6-1): and 3, the fat and weight reducing effect is best.
4. The jelly with the effects of reducing fat and weight provided by the invention solves the problem that the product of independently eating white kidney bean extract is easy to have adverse reactions such as abdominal distention, constipation and the like by adding prebiotics, preferably fructo-oligosaccharide and inulin. The fructo-oligosaccharide can not be digested and absorbed, so that the fructo-oligosaccharide can reach the effect that the large intestine is utilized by beneficial bacteria in intestinal tracts such as bifidobacteria, and particularly the effective multiplication factor of the bifidobacteria can reduce the pH value in the intestinal tracts, inhibit the growth of putrefying bacteria such as salmonella in the intestinal tracts, increase the quantity of the beneficial bacteria, promote the intestinal peristalsis and further prevent constipation by organic acid generated after the fructo-oligosaccharide is utilized by the bifidobacteria. The inulin not only can proliferate beneficial bacteria in the large intestine, but also has the function of dietary fiber, absorbs water in the stomach to expand, so that people are not easy to feel hunger and the emptying time of the stomach is prolonged, thereby reducing the food intake, and the weight reduction effect can be achieved by matching the yerba mate extract, the white kidney bean extract and the lemon juice to a certain extent.
5. The jelly with the fat reducing effect provided by the invention has the advantages that the weight reducing effect is enhanced by adding the fruit juice rich in dietary fibers such as apple juice concentrate, pear juice concentrate, strawberry juice concentrate and the like, and meanwhile, the problem of bitter and astringent taste of yerba mate is regulated.
6. The jelly with the fat reducing effect provided by the invention discovers that the mass ratio of the konjac gum to the compound thickener to the carrageenan is (0.04-0.1) 1: (0.1-0.24), the prepared jelly has good hardness and elasticity, and good chewing property and taste.
Detailed Description
For the purpose of making the technical solution and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below. All other embodiments, which can be made by one of ordinary skill in the art without undue burden from the disclosure herein, are intended to be within the scope of the present disclosure.
The examples do not identify specific experimental procedures or conditions, which may be followed by procedures or conditions that are routine in the art described in the literature. All reagents were not manufacturer-identified and were conventional reagent products commercially available.
The yerba mate extract is a commercial product of Guangzhou Kang Lai food additive Co., ltd, model GD100-25N, the white kidney bean extract is a commercial product of Yunnan Tianbao birch biological resource development Co., ltd, model 410RCB005, the lemon juice concentrate is a commercial product with a concentration ratio of 6:1, the apple juice concentrate is a commercial product with a concentration ratio of 6:1, the pear juice concentrate is a commercial product with a concentration ratio of 6:1, the strawberry juice concentrate is a commercial product with a concentration ratio of 6:1, the compound thickener is a commercial product of Tianjin commercial Yijia commercial Co., ltd, model GQ 155.
Example 1
The embodiment provides jelly with a fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 0.4 parts, white kidney bean extract 5 parts, lemon juice concentrate 1 part, apple juice concentrate 5 parts, pear juice concentrate 12.5 parts, strawberry juice concentrate 4 parts, fructo-oligosaccharide 8 parts, inulin 2 parts, konjac gum 0.1 part, carrageenan 0.7 part, a compound thickener 3 parts, essence 0.2 part, sucralose 0.1 part and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 3 parts of a compound thickener, 0.1 part of konjak gum and 0.7 part of carrageenan, stirring and dissolving completely by using water at 70 ℃, and preserving heat at 70 ℃ for later use; (2) Mixing inulin 2 parts, yerba mate extract 0.4 parts, white kidney bean extract 5 parts and sucralose 0.1 parts uniformly, adding water, stirring and dissolving completely, and heating to 60 ℃ for later use; (3) Uniformly mixing 1 part of lemon juice concentrate, 5 parts of apple juice concentrate, 12.5 parts of pear juice concentrate, 4 parts of strawberry juice concentrate, 8 parts of fructo-oligosaccharide and 0.2 part of essence, and heating to 80 ℃ for later use; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
Example 2
The embodiment provides jelly with a fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 2 parts, white kidney bean extract 1 part, lemon juice concentrate 5 parts, apple juice concentrate 18 parts, pear juice concentrate 2.5 parts, strawberry juice concentrate 1 part, fructo-oligosaccharide 2 parts, inulin 8 parts, konjac gum 0.5 parts, carrageenan 0.2 parts, a compound thickener 2.4 parts, essence 0.7 parts, sucralose 0.04 parts and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.4 parts of a compound thickener, 0.5 part of konjak gum and 0.2 part of carrageenan, stirring and dissolving completely by using water at 70 ℃, and preserving heat at 70 ℃ for later use; (2) Mixing inulin 8 parts, yerba mate extract 2 parts, white kidney bean extract 1 part and sucralose 0.04 part uniformly, stirring with water, dissolving completely, heating to 80deg.C, and keeping the temperature for use; (3) Uniformly mixing 5 parts of lemon juice concentrate, 18 parts of apple juice concentrate, 2.5 parts of pear juice concentrate, 1 part of strawberry juice concentrate, 2 parts of fructo-oligosaccharide and 0.7 part of essence, and heating to 60 ℃ for later use; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
Example 3
The embodiment provides jelly with a fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 1 part, white kidney bean extract 3 parts, lemon juice concentrate 3 parts, apple juice concentrate 15 parts, pear juice concentrate 7.5 parts, strawberry juice concentrate 2.4 parts, fructo-oligosaccharide 6 parts, inulin 6 parts, konjac gum 0.15 parts, carrageenan 0.3 parts, a compound thickener 2.55 parts, essence 0.3 parts, sucralose 0.06 parts and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.55 parts of compound thickener, 0.15 part of konjak gum and 0.3 part of carrageenan, stirring and dissolving completely with water at 75 ℃, and preserving heat at 75 ℃ for later use; (2) Mixing inulin 6 parts, yerba mate extract 1 part, white kidney bean extract 3 parts and sucralose 0.06 parts uniformly, heating to 75 ℃ after water stirring and dissolving completely, and preserving heat for later use; (3) Uniformly mixing 3 parts of lemon juice concentrate, 15 parts of apple juice concentrate, 7.5 parts of pear juice concentrate, 2.4 parts of strawberry juice concentrate, 6 parts of fructo-oligosaccharide and 0.3 part of essence, and heating to 75 ℃ for later use; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 75 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
Example 4
The embodiment provides jelly with a fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts, lemon juice concentrate 3 parts, apple juice concentrate 10 parts, pear juice concentrate 9.5 parts, strawberry juice concentrate 3 parts, fructo-oligosaccharide 5 parts, inulin 7 parts, konjac gum 0.2 parts, carrageenan 0.5 parts, a compound thickener 2.7 parts, essence 0.5 parts, sucralose 0.05 parts and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.7 parts of a compound thickener, 0.2 part of konjak gum and 0.5 part of carrageenan, stirring and dissolving completely by using water at 80 ℃, and preserving heat at 80 ℃ for later use; (2) 7 parts of inulin, 0.8 part of yerba mate extract, 3.4 parts of white kidney bean extract and 0.05 part of sucralose are uniformly mixed, added with water, stirred and dissolved completely, and heated to 80 ℃ for later use; (3) Uniformly mixing 3 parts of lemon juice concentrate, 10 parts of apple juice concentrate, 9.5 parts of pear juice concentrate, 3 parts of strawberry juice concentrate, 5 parts of fructo-oligosaccharide and 0.5 part of essence, and heating to 80 ℃ for standby; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
Comparative example 1
The comparative example provides jelly with the fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts, apple juice concentrate 10 parts, pear juice concentrate 9.5 parts, strawberry juice concentrate 3 parts, fructo-oligosaccharide 5 parts, inulin 7 parts, konjac gum 0.2 parts, carrageenan 0.5 parts, a compound thickener 2.7 parts, essence 0.5 parts, sucralose 0.05 parts and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.7 parts of a compound thickener, 0.2 part of konjak gum and 0.5 part of carrageenan, stirring and dissolving completely by using water at 80 ℃, and preserving heat at 80 ℃ for later use; (2) Mixing inulin 7 parts, yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts and sucralose 0.05 parts, adding water, stirring and dissolving completely, heating to 80deg.C, and keeping the temperature for use; (3) Uniformly mixing 10 parts of apple juice concentrate, 9.5 parts of pear juice concentrate, 3 parts of strawberry juice concentrate, 5 parts of fructo-oligosaccharide and 0.5 part of essence, and heating to 80 ℃ for standby; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
This comparative example is different from example 4 in that no lemon juice concentrate is contained, but the total weight of yerba mate extract, white kidney bean extract is the same as that of example 4.
Comparative example 2
The comparative example provides jelly with the fat reducing effect, which comprises, by total mass, 300 parts of white kidney bean extract 3.4 parts, lemon juice concentrate 3 parts, apple juice concentrate 10 parts, pear juice concentrate 9.5 parts, strawberry juice concentrate 3 parts, fructo-oligosaccharide 5 parts, inulin 7 parts, konjac gum 0.2 parts, carrageenan 0.5 parts, a compound thickener 2.7 parts, essence 0.5 parts, sucralose 0.05 parts, and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.7 parts of a compound thickener, 0.2 part of konjak gum and 0.5 part of carrageenan, stirring and dissolving completely by using water at 80 ℃, and preserving heat at 80 ℃ for later use; (2) Mixing inulin 7 parts, white kidney bean extract 3.4 parts and sucralose 0.05 parts uniformly, stirring with water to dissolve, heating to 80deg.C completely, and keeping the temperature for use; (3) Uniformly mixing 3 parts of lemon juice concentrate, 10 parts of apple juice concentrate, 9.5 parts of pear juice concentrate, 3 parts of strawberry juice concentrate, 5 parts of fructo-oligosaccharide and 0.5 part of essence, and heating to 80 ℃ for standby; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
This comparative example is different from example 4 in that the yerba mate extract is not contained, but the total weight of the lemon juice concentrate, the white kidney bean extract is the same as the total weight of the yerba mate extract, the white kidney bean extract and the lemon juice concentrate in example 4.
Comparative example 3
The comparative example provides jelly with the fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts, lemon juice concentrate 3 parts, apple juice concentrate 10 parts, pear juice concentrate 9.5 parts, strawberry juice concentrate 3 parts, xylo-oligosaccharide 12 parts, konjac gum 0.2 parts, carrageenan 0.5 parts, compound thickener 2.7 parts, essence 0.5 parts, sucralose 0.05 parts and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.7 parts of a compound thickener, 0.2 part of konjak gum and 0.5 part of carrageenan, stirring and dissolving completely by using water at 80 ℃, and preserving heat at 80 ℃ for later use; (2) Mixing herba Paraguay extract 0.8 parts, white kidney bean extract 3.4 parts, and sucralose 0.05 parts, stirring with water, dissolving completely, heating to 60deg.C, and keeping the temperature for use; (3) Uniformly mixing 3 parts of lemon juice concentrate, 10 parts of apple juice concentrate, 9.5 parts of pear juice concentrate, 3 parts of strawberry juice concentrate, 12 parts of xylooligosaccharide and 0.5 part of essence, and heating to 80 ℃ for later use; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
This comparative example differs from example 4 in that the prebiotic species are different, and 7 parts of inulin and 5 parts of fructo-oligosaccharides in example 4 are replaced by 12 parts of xylo-oligosaccharides.
Comparative example 4
The comparative example provides jelly with the fat reducing effect, which comprises, by total mass, 300 parts of yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts, lemon juice concentrate 3 parts, fructo-oligosaccharide 5 parts, inulin 7 parts, konjac gum 0.2 parts, carrageenan 0.5 parts, a compound thickener 2.7 parts, essence 0.5 parts, sucralose 0.05 parts, and the balance water.
The preparation method comprises the following steps:
(1) Preparation of the mixed glue: uniformly mixing 2.7 parts of a compound thickener, 0.2 part of konjak gum and 0.5 part of carrageenan, stirring and dissolving completely by using water at 80 ℃, and preserving heat at 80 ℃ for later use; (2) Mixing inulin 7 parts, yerba mate extract 0.8 parts, white kidney bean extract 3.4 parts and sucralose 0.05 parts uniformly, stirring with water, dissolving completely, heating to 60deg.C, and keeping the temperature for use; (3) Uniformly mixing 3 parts of lemon concentrated juice, 5 parts of fructo-oligosaccharide and 0.5 part of essence, and heating to 80 ℃ for standby; (4) Slowly pouring the solution prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 80 ℃, filling and sealing while hot, sterilizing with hot water at 90 ℃ for 10min, and cooling.
This comparative example differs from example 4 in that no apple juice concentrate, pear juice concentrate, and strawberry juice concentrate are included, and water is used instead.
Experimental example 1 sensory evaluation experiment
Test sample: 30g of each jelly prepared in examples 1 to 4 and comparative examples 1 to 4 was taken as a test sample.
The sensory evaluation of the jelly prepared by the test was performed by 10 sensory evaluators (5 men and women with good health condition, objectively and fairly evaluating the samples and by sensory analysis training), and the evaluation was mainly performed in terms of color, flavor, sweetness, elasticity and chewiness, and tissue morphology of the jelly, and the specific scoring criteria are shown in table 1.
TABLE 1 sensory evaluation scoring criteria
The evaluation results were summarized and the values were the average of 10 sensory evaluators, and the results are shown in Table 2:
table 2 sensory evaluation test results
As can be seen from the table, except comparative example 4, the scores of the other 4 groups are above 80 minutes, and the fruit juice rich in dietary fibers such as apple juice concentrate, pear juice concentrate, strawberry juice concentrate and the like can be seen to directly influence the color, flavor and sweetness of the jelly; comparative example 2 jelly without mate extract, which has better evaluation of flavor and sweetness than example 4, shows that mate is an important factor affecting the flavor of the product; the invention can well make up the difficult problem of bitter and astringent yerba mate in the jelly through each fruit juice, and improve the taste, color and flavor of the jelly; examples 1-2 were elastic and chewy, and tissue morphology was scored lower than examples 3-4, and it was seen that the mass ratio between konjac gum, carrageenan and the built thickener was related to the elasticity, chewiness and tissue morphology of the jelly.
Experimental example 2 human body try-on experiment
Test sample: jelly prepared in examples 1 to 4 and comparative examples 1 to 4 was used as a test sample.
Experiment design: 90 women with simple overweight with BMI between 24 and 27.9 and age between 30 and 50 are selected, randomly divided into 9 groups, and 10 people in each group are respectively taken with water, and the jelly of examples 1-4 and comparative examples 1-4 is taken at a dose of 30g each time after breakfast, middle and supper. The subjects were on a normal diet during the period of taking, and after 6 weeks, the body weight and body fat index of the subjects were measured by a body fat scale, and the results are shown in table 3:
TABLE 3 body weight and body fat results (mean.+ -. Variance) for human body test clothing
Note that: weight loss compared to example 4 group, # indicates p < 0.05, # indicates p < 0.01; body fat reduction compared to example 4, p < 0.05, p < 0.01; weight loss compared to placebo, x represents p < 0.01, body fat loss compared to placebo, ++represents p < 0.01.
From the table, the weight and fat reduction in examples 1-4 were all significantly different from the placebo group, indicating that examples 1-4 all had some weight and fat reduction effect, with example 4 having the best weight and fat reduction effect. Comparative example 1 has very significant differences in weight and fat reduction compared to example 4, indicating that lemon juice concentrate has synergistic efficacy with yerba mate extract and white kidney bean extract; comparative example 2 shows a very significant difference in weight and fat reduction effects compared to example 4, indicating that the yerba mate extract has a synergistic effect with the white kidney bean extract and lemon juice concentrate. Comparative example 3 shows that fructo-oligosaccharide and inulin can be synergistically combined with yerba mate extract, white kidney bean extract and lemon juice concentrate in weight loss, though the differences in fat reduction are not significant, but the differences in weight loss are significant, as compared with example 4. Comparative example 4 shows a significant difference in weight loss effect from example 4, indicating that apple juice concentrate, pear juice concentrate, and strawberry juice concentrate have a synergistic effect in weight loss effect with mate tea extract, white kidney bean extract, and lemon juice concentrate.
Experimental example 3 rat experiment
Test sample: jelly prepared in examples 1 to 4 and comparative examples 1 to 4 was used as a test sample.
Experiment design: after 100 rats were adaptively fed for 1 week, they were randomly divided into 10 groups of 10 rats each by the random number method: normal control group, model control group, example 1 group, example 2 group, example 3 group, example 4 group, comparative example 1 group, comparative example 2 group, comparative example 3 group, and comparative example 4 group. Normal control group: the temperature in the rat box is 25-30 ℃ and the humidity is 50-60%; model control, example, comparative group: the temperature in the rat box is 25-30 ℃, the humidity is 50% -60%, and the normal control group is fed with the normal feed, and the other groups are fed with the high-fat feed for 12 days. After 12 days, other groups of rats, except the normal control group, had obesity, mao Youni, sallow complexion, loose stool, slow movement, listlessness, crouching and obviously reduced movement, which indicates successful modeling.
After the molding is successful, the rats are given 8.1g/kg of the corresponding composition in each example group and the comparative example group, and are continuously fed for 28 days; the normal control group and the model control group were lavaged with the same volume of deionized water. And the rats were weighed once before the start of the experiment and after the end of the experiment, and fasted for 16 hours before the end of the experiment, weighed by laparotomy, and the body fat rate (body fat rate=body fat amount/final body weight) was calculated as shown in table 4, table 5:
table 4 weight change table of rats for each experimental group (n=10, mean ± variance)
Note that: total weight gain compared to model control group, p < 0.05, p < 0.01; total weight gain is compared to example 4 group, # indicates p < 0.05, # indicates p < 0.01.
Table 5 in vivo fat weight change table of rats of each experimental group (n=10)
| Final body weight (g) | Fat weight in vivo (g) | Body fat percentage (%) | |
| Normal control group | 307.15±0.41 | 8.05±0.42 | 2.62±0.14 |
| Model control group | 340.68±3.80 | 11.77±0.81 | 3.45±0.25 |
| Example 1 group | 310.44±2.13 | 8.17±0.58 ×× | 2.63±0.18 ++ |
| Example 2 group | 309.80±4.68 | 8.13±0.67 ×× | 2.62±0.18 ++ |
| Example 3 group | 309.14±2.34 | 8.05±0.83 ×× | 2.60±0.26 ++ |
| Example 4 group | 307.60±2.71 | 7.94±0.96 ×× | 2.58±0.31 ++ |
| Comparative example 1 group | 335.30±9.82 | 10.40±0.66 ** | 3.10±0.14 # |
| Comparative example 2 group | 340.48±8.05 | 10.48±0.90 ** | 3.07±0.20 # |
| Comparative example 3 group | 321.54±2.64 | 8.27±0.60 | 2.57±0.19 |
| Comparative example 4 group | 322.55±7.49 | 8.81±0.0.97 | 2.73±0.32 |
Note that: in vivo fat compared to example 4, p < 0.05 and p < 0.01; body fat rate was compared to example 4 group, # indicated p < 0.05, # indicated p < 0.01; in vivo fat was compared to the model control group, x represents p < 0.01, and ++represents p < 0.01.
As can be seen from the results in table 4, the initial weights of the animals in the normal control group, the model control group, the example group, and the comparative example group were subjected to analysis of variance, and the data were not significantly different, indicating that the initial weights of the animals in each group were balanced.
As can be seen from tables 4 and 5, the data of total weight gain, body fat mass, and body fat percentage in examples 1 to 4 are significantly different from the model group, indicating that examples 1 to 4 have a certain weight and fat reducing effect.
As can be seen from tables 4 and 5, comparative example 1 has very significant differences in total weight gain and body fat mass and body fat rate compared with example 4, indicating that the lemon juice concentrate has synergistic effect with the yerba mate extract and the white kidney bean extract.
As can be seen from tables 4 and 5, the total weight gain and the body fat amount of comparative example 2 are significantly different from those of example 4, and the body fat rate is significantly different, which indicates that the lemon juice concentrate has a synergistic effect on the weight and fat reduction effects with the yerba mate extract and the white kidney bean extract.
As is clear from tables 4 and 5, comparative example 3 shows that the weight loss of fructo-oligosaccharide and inulin can be synergistically combined with the yerba mate extract, white kidney bean extract and lemon juice concentrate, although the body fat amount and body fat rate are different from those of example 4, but not significant, but the total weight gain is significantly different.
As is clear from tables 4 and 5, comparative example 4 shows a significant difference in total weight gain from example 4, indicating that apple juice concentrate, pear juice concentrate, strawberry juice concentrate have synergistic effects on weight loss with mate tea extract, white kidney bean extract and lemon juice concentrate, and that there is a difference in body fat mass and body fat percentage but not significant.
It is apparent that the above examples are given by way of illustration only and are not limiting of the embodiments. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. While still being apparent from variations or modifications that may be made by those skilled in the art are within the scope of the invention.
Claims (5)
1. The jelly with the effects of reducing fat and weight is characterized by comprising, by mass, 0.4-2 parts of yerba mate extract, 1-5 parts of white kidney bean extract, 1-5 parts of lemon juice concentrate, 5-18 parts of apple juice concentrate, 2.5-12.5 parts of pear juice concentrate, 1-4 parts of strawberry juice concentrate, 2-8 parts of fructo-oligosaccharide, 2-8 parts of inulin, 2.4-3 parts of compound thickening agent, 0.1-0.5 part of konjac gum, 0.2-0.7 part of carrageenan, 0.04-0.1 part of sucralose and 0.2-0.7 part of essence; wherein the concentration ratio of the lemon juice concentrate is 6:1; the concentration ratio of the apple juice concentrate is 6:1; the concentration ratio of the pear concentrated juice is 6:1; the concentration ratio of the strawberry concentrated juice is 6:1.
2. The jelly with fat-reducing and weight-reducing effect according to claim 1, wherein the mass ratio of the white kidney bean extract to the lemon juice concentrate (1-1.5): 1.
3. the jelly with fat-reducing and weight-reducing effect according to claim 1, wherein the mass ratio of the yerba mate extract and the lemon juice concentrate is (0.6-1): 3.
4. the jelly with fat and weight reducing effects according to claim 1, wherein the mass ratio of the konjac glucomannan, carrageenan and compound thickener is (0.04-0.1): (0.1-0.24): 1.
5. a method for preparing the jelly with fat-reducing and weight-reducing effects according to any one of claims 1 to 4, comprising the steps of:
(1) Uniformly mixing the compound thickener, the konjac gum and the carrageenan, stirring and dissolving the mixture by using water with the temperature of 70-90 ℃ to prepare mixed gum, and preserving heat for later use;
(2) Mixing inulin, paraguay tea extract, semen Vignae Cylindricae extract and sucralose uniformly, stirring with water, dissolving, heating to 60-80deg.C, and keeping the temperature for use;
(3) Uniformly mixing lemon juice concentrate, apple juice concentrate, pear juice concentrate, strawberry juice concentrate, fructo-oligosaccharide and essence, and heating to 60-80deg.C for use;
(4) Slowly adding the solutions prepared in the step (2) and the step (3) into the mixed glue prepared in the step (1), uniformly mixing at 70-90 ℃, filling, sealing, sterilizing and cooling.
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| CN115413787B (en) * | 2022-08-11 | 2024-05-17 | 仁和全域(上海)大健康研究院有限公司 | A composition and its application |
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