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Iron supplementing soft sweets and preparation method thereof

A soft candy, iron supplement technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of unacceptable children, poor taste, instability, etc. Effect

Inactive Publication Date: 2014-04-23
张振源
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many types of iron supplement products on the market, but because the iron-containing agents (ferric sulfate, ferrous lactate, etc.) are unstable or have serious odor, the taste is poor, and it is difficult for children to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 70°C;

[0020] 2) According to the ratio of material to liquid of 1:2, put carrageenan into boiling water above 70°C and stir to dissolve;

[0021] 3) According to the material-to-liquid ratio of 1:1, boil the isomaltooligosaccharide with water at 102°C until it completely melts, then cool to 70-80°C;

[0022] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0023] 5) Add angelica extract, astragalus extract, porphyrin iron, citric acid, malic acid and blueberry juice to the syrup, stir evenly, pour into a mold, and cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0024] 6) Dry the semi-finished jellybeans at 40°C and humidity less than 55% to a moisture content of 15%, pack them, and get ready.

Embodiment 2

[0026] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 80°C;

[0027] 2) According to the ratio of material to liquid of 1:3, put carrageenan into boiling water above 70°C and stir to dissolve;

[0028] 3) According to the material-to-liquid ratio of 2:1, boil isomaltooligosaccharide with water at 110°C until it completely melts, then cool to 80°C;

[0029] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0030] 5) Add angelica extract, astragalus extract, porphyrin iron, citric acid, malic acid and lychee juice to the syrup, stir evenly, pour into the mold to form, and cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0031] 6) Dry the semi-finished jellybeans at 50°C and humidity less than 55% to a moisture content of 25%, pack them, and get ready.

Embodiment 3

[0033] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 75°C;

[0034] 2) According to the ratio of material to liquid 1:2.5, put carrageenan into boiling water above 70°C and stir to dissolve;

[0035] 3) According to the material-to-liquid ratio of 1.5:1, boil the isomaltooligosaccharide with water at 106°C until it completely melts, then cool to 75°C;

[0036] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0037] 5) Add angelica extract, astragalus extract, porphyrin iron, citric acid, malic acid and apple juice to the syrup, stir evenly, pour into the mold, cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0038] 6) Dry the semi-finished jellybeans at 45°C and humidity less than 55% until the moisture content is 20%, pack them and get ready.

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Abstract

The invention provides iron supplementing soft sweets and a preparation method thereof. The soft sweets are prepared from extract of angelica sinensis, astragalus extract, ferroporphyrin, maltitol, carrageenan, agar, citric acid, malic acid and fruit juice. The preparation method of the iron supplementing soft sweets comprises the following steps: after swelling the agar, adding water to boil out and melt to obtain an agar solution; adding water into isomaltose hypgather to boil out and melt to obtain an isomaltose hypgather solution; adding water into the carrageenan to dissolve to obtain a carrageenan solution; then mixing the agar solution, the isomaltose hypgather solution and the carrageenan solution to form syrup; then adding the extract of angelica sinensis, the astragalus extract, the ferroporphyrin, the citric acid, the malic acid and the fruit juice into the syrup, uniformly stirring, forming, drying and packaging to obtain the iron supplementing soft sweets. The iron supplementing soft sweets provided by the invention have high stability, are difficult to generate water and have good taste, elasticity and good chewiness.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an iron-supplementing soft candy and a preparation method thereof. Background technique [0002] Iron is an essential trace element for the human body. Iron deficiency can lead to many diseases, especially the decrease in hemoglobin activity, which hinders the metabolism of oxygen, which affects the decrease of the body's immunity, and is accompanied by symptoms such as fatigue, mental disorder, and memory loss. affect the health of the body. There is a balance in the metabolism of iron in the human body. Usually, iron supplementation is mainly through food. However, due to the influence of harsh external environment, changes in dietary structure, physiological and pathological factors, iron absorption and metabolism will be disturbed. Anemia is very serious, especially for the elderly, children and women. Anemia in children directly affects their growth and development....

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/36A23G3/42
Inventor 张振源
Owner 张振源
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