To study the optimum formula and processing technology of grape seed procyanidins hypoglycemic jelly.

Using grape seed procyanidins extract as the main raw material, sensory evaluation and α-amylase inhibition activity as the main evaluation indexes, single factor and orthogonal experiments were designed to optimize the formula and process respectively and the sensory characteristics, physical and chemical indexes and hypoglycemic activity of the final product were analyzed.

The optimum formula of grape seed procyanidins hypoglycemic jelly was 0.3% grape seed procyanidins extract, 3.0% compound gum, 0.030% citric acid and 0.04% stevioside. The optimum processing technology was boiling time 6 min, boiling temperature 90 ℃,sterilization time 15 min and sterilization temperature 85 ℃. The finally obtained grape seed procyanidins hypoglycemic jelly had an α-amylase inhibition rate of 82.25%, a soluble solid content of (15.26±1.09)% and a pH of(4.13±0.03). It was observed that the total dehydration rate on the 14th d was (25.52±0.26)%, which had good texture and rheological properties.

The jelly developed according to this formula meets the market demand,has stable molding and high α-amylase inhibitory activity and can be used as a snack food for diabetic patients, with good application prospects.