Lutein ester soft candy and production method thereof

A technology of lutein ester and soft candy, which is applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problem of insufficient quantity and achieve the effect of moderate taste

Active Publication Date: 2012-09-19
华北制药河北华维健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Public health surveys have shown that a daily intake of 6-10 mg of lutein from diet and nutritional supplements can help prev

Method used

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  • Lutein ester soft candy and production method thereof
  • Lutein ester soft candy and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Preparation:

[0058] (1) Boil sugar: Take 100 Kg of maltitol syrup (80wt%) and add 10 kg of water, put it in a sugar pot with a stirrer, and cook at a controlled temperature of 105°C to 120°C under stirring until the sugar liquid is clear and transparent , continue to boil to contain solids 86Brix, to the end of boiling sugar.

[0059] (2) Chemical glue: Take 3Kg of pectin into the chemical glue tank, add purified water 25 times the mass of pectin, and slowly heat up to 70-100°C while stirring, and continue stirring until the pectin swells completely to obtain a transparent homogeneous Colloidal sol. (3) Add 0.5Kg of water-soluble lutein ester powder (4wt%) to 3 times of water at 70-80°C to dissolve for later use.

[0060] (4) Preparation of sour agent solution: Take 0.3Kg of malic acid and 0.5Kg of citric acid and add appropriate amount of purified water to prepare a 50wt% solution for later use.

[0061] (5) Material-liquid mixing: Add the swollen pectin solution ...

Embodiment 2

[0064] Preparation:

[0065] (1) Boil sugar: Take 65 Kg of maltitol and add 7KG of water, put it in a sugar pot with a stirrer, and cook at a controlled temperature of 105°C to 120°C under stirring until the sugar solution is clear and transparent, and continue to boil until it contains Solids 88Brix, until the end of boiling sugar.

[0066] (2) Chemical glue: Take 6Kg of gelatin into the chemical glue tank, add 1.5 times of purified water, slowly heat up to 60°C-70°C, swell while stirring, until the swelling is complete, and it becomes a transparent homogeneous sol; take another 0.5Kg of agar , to another gel tank, add purified water 22 times the weight of the agar, slowly raise the temperature to 100°C, cook while stirring, until the agar swells and completely gels.

[0067] (3) Add 2.0Kg of lutein ester microcapsules (15wt%) into 5Kg of concentrated orange juice (100wt%), dissolve evenly, and set aside.

[0068] (4) Add 0.5Kg of bilberry extract and 2.5Kg of water-soluble...

Embodiment 3

[0073] Preparation:

[0074] (1) Boil sugar: Take 15Kg of isogalacto-oligosaccharide, 15Kg of fructo-oligosaccharide, 50 Kg of isomalto-oligosaccharide syrup (75wt%), add 8KG, put it in a sugar pot with a stirrer, and stir it. Control the temperature at 105°C to 120°C and boil until the sugar liquid is clear and transparent, continue to boil until the solid content is 85 Brix, and reach the end of the sugar boil.

[0075] (2) gelatinization: get 7 Kg of gelatin and put it into the tank, and melt the gelatin liquid in the same step as in Example 2; get 0.5 Kg of agar in addition and melt in the same step in Example 2 to obtain the agar liquid.

[0076] (3) Take 2.0Kg of water-soluble lutein ester powder (10wt%), add 3 times of it to 70-80°C water and dissolve it for later use.

[0077] (4) Add 5 Kg of collagen to 0.625Kg of concentrated apple juice (80wt%), stir until uniform, and set aside.

[0078] (5) Preparation of sour agent solution: Take 0.6Kg of malic acid and 0.6Kg o...

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Abstract

The invention discloses a lutein ester soft candy and a production method thereof. The lutein ester soft candy comprises, by weight, 65-80 parts of low calorie sugar, 0.02-0.3 part of lutein esters, 0-5 parts of extract, 0-5 parts of fruit juice, 0.8-1.5 part of sour agent, 3-10 parts of gelatinizing agent, and 15-20 parts of water. The production method includes the steps of firstly, boiling the sugar; secondly, gelatinizing; thirdly, dissolving lutein esters for standby; fourthly, dissolving the extract for standby; fifthly, dissolving the sour agent for standby; sixthly, mixing liquid materials obtained in the steps (1) and (2) to obtain mixed liquid, adding fragrance and the materials obtained in the steps (3), (4) and (5) into the mixed liquid under stirring, mixing well the liquid which then has pH of 3-4, holding the temperature, and performing vacuum degassing to obtain pre-pouring soft candy liquid; and seventhly, pouring, drying, blowing powder and subpackaging. The lutein ester soft candy is suitable for daily optional serve to supplement the lutein esters.

Description

technical field [0001] The invention belongs to the technical field of food and its preparation, and in particular relates to a lutein ester soft candy and a preparation method thereof. Background technique [0002] Natural lutein ester is an important carotenoid fatty acid ester, which widely exists in marigold flowers, pumpkin, cabbage, alfalfa and other plants. Its main structure is composed of two six-membered carbon rings and a long chain of conjugated double bonds containing eighteen carbon atoms. The structure is as follows: [0003] [0004] [0005] Lutein esters have clear physiological activities: (1) Strong antioxidant capacity (Li Dajing et al. "Comparison of Antioxidant Effects of Lutein Esters and Lutein", Journal of Chinese Food Science, 2008, No5). (2) Anti-AMD use: An important biological function of lutein is to protect the retina and prevent damage from ultraviolet rays. Age-related macular degeneration (AMD) is currently the leading cause of blin...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42A23G3/48
Inventor 张艳立张雪霞任风芝张艳哲成晓迅陈书红李丽红李岳李宁李晓露王海燕林毅高月麒王宁可爱兵张金娟林旸张丽蒋沁段宝玲
Owner 华北制药河北华维健康产业有限公司
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