Sodium alginate and gellan gum soft sweet powder based sugar-free jelly sweets

Abstract

The invention discloses sodium alginate and gellan gum soft sweet powder based sugar-free jelly sweets.The jelly sweets comprise soft sweet powder and a sweetening agent, wherein the soft sweet powder is composed of sodium alginate, gellan gum and calcium carbonate, and the sweetening agent comprises xylitol.By the synergistic effect of the sodium alginate and the gellan gum and the characteristic that the sodium alginate and the gellan gum form jelly when meeting with calcium ions under an acidic condition, product mechanical properties are improved, and product toughness, jelly strength and thermal stability are enhanced.The sugar-free jelly sweets are smooth to taste, have excellent properties such as low calorie and dental decay prevention and are applicable to not only general population but also sucrose contraindicated patients suffering from glycosuria, hypertension, obesity and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sugar-free jelly jelly based on alginate-gellan gum soft sugar powder. Background technique [0002] Gel candy is one of the fast-growing candies in recent years. It can not only be made into candies with various textures, colors, flavors, shapes and sizes, but also has the advantages of good chewing, non-sticky teeth, and not easy to decay. favored by people. The most important body of gel candy - "gel skeleton" is composed of gelled colloids. Traditional gel candies often only use a single colloid to build the skeleton. Commonly used are agar, gelatin, pectin, and carrageenan. , konjac gum, etc. However, a single colloid often has certain deficiencies in actual application, and the specific performances are as follows: agar gum jelly has strong gelling property, but its transparency and elasticity are not ideal; , low melting point; pectin fudge occupies a considerable propo...

AI Technical Summary

Problems solved by technology

However, a single colloid often has certain deficiencies in actual application, and the specific performances are as follows: agar gum jelly has strong gelling property, but its transparency and elasticity are not ideal; , low melting point; pectin fudge occupies a considerable proportion in the entire fudge industry, and has the advantages of soft texture, delicate taste, high melting point, and long shelf life, but has disadvantages such as easy water absorption and easy clumping in practical applications; The transparency of jelly candy is good, but the toughness and acid resistance are not very ideal; the transparency of konjac jelly candy is poor