Calcium supplementing soft sweets and preparation method thereof

A soft candy, calcium supplement technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of large difference in calcium content and calcium absorption, unsafe human body, etc., to achieve high protein content, good taste and refreshing taste slippery effect

Inactive Publication Date: 2014-04-23
周贤龙
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many kinds of calcium supplement products on the market now, but the calcium content and calcium absorption are very different. Some products have relatively high accumulation of heavy metals, which will cause unsafe results to the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 70°C;

[0019] 2) According to the ratio of material to liquid of 1:2, put carrageenan into boiling water above 70°C and stir to dissolve;

[0020] 3) According to the material-to-liquid ratio of 1:1, boil isomaltooligosaccharide with water at 102°C until completely melted, and cool to 70°C;

[0021] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0022] 5) Add natural extract, citric acid, malic acid and cucumber juice to the syrup, stir evenly, pour into the mold, and cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0023] 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

[0025] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 80°C;

[0026] 2) According to the ratio of material to liquid of 1:3, put carrageenan into boiling water above 70°C and stir to dissolve;

[0027] 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;

[0028] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0029] 5) Add natural extract, citric acid, malic acid and cucumber juice to the syrup, stir evenly, pour into the mold, and cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0030] 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

[0032] 1) Swell the agar, add water to immerse the agar, then cook until the agar is completely melted, and cool to 75°C;

[0033] 2) According to the ratio of material to liquid 1:2.5, put carrageenan into boiling water above 70°C and stir to dissolve;

[0034] 3) According to the material-to-liquid ratio of 1.5:1, boil the isomaltooligosaccharide with water at 108°C until it completely melts, then cool to 75°C;

[0035] 4) Add the carrageenan solution and the agar solution to the isomaltooligosaccharide solution in sequence, and stir evenly to make a syrup;

[0036] 5) Add natural extract, citric acid, malic acid and cucumber juice to the syrup, stir evenly, pour into the mold, and cool to below 40°C to solidify into a semi-finished jellybean and release the mold;

[0037] 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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PUM

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Abstract

The invention provides calcium supplementing soft sweets and a preparation method thereof. The soft sweets are prepared from natural plant extract, maltitol, carrageenan, agar, citric acid, malic acid and undiluted liquid of cucumber. The preparation method of the calcium 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 natural plant extract, the citric acid, the malic acid and the undiluted liquid of cucumber into the syrup, uniformly stirring, forming, drying and packaging to obtain the calcium supplementing soft sweets. The calcium 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 a calcium supplement soft candy and a preparation method thereof. Background technique [0002] At present, there are at least 200 million people in the world suffering from osteoporosis, and the incidence rate ranks sixth among various common diseases. Among them, the Chinese people suffer from calcium deficiency, and millions of children and the elderly suffer from osteoporosis every year. Fragile fractures, tooth loss, and rickets occur due to calcium deficiency. The elderly, especially women, have a higher incidence of osteoporosis, and the dental caries rate of preschool children in China is as high as 70-80%, so the lack of calcium nutrition is very prominent. Now there are many kinds of calcium supplement products on the market, but the calcium content and calcium absorption are very different. Some products have relatively high accumulation of heavy metals, which...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 周贤龙
Owner 周贤龙
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