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Novel functional soft sweets and preparation method thereof

A technology of functional and functional components, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problems of difficult control of product embedding quality, low DHA content in products, and low proportion of oil, etc., to prevent Senile nervous system disease, relieve stress, good taste

Active Publication Date: 2018-06-05
SIRIO HEALTHCARE ANHUI CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But this microencapsulation method, the embedding quality of product is not easy to control, and the proportion of oil is very little, and the product DHA content that this method prepares is low, and the DHA content as described in this article is only 0.12%
[0018] Soft candy is a stable semi-solid gel formed by gelling agent. It has unique chewing characteristics (Q property) and transparency, and has various shapes. It is favored by consumers, but PS has not been applied to soft candy yet. There are few reports about sugar formulations, and there are few Omga-3 soft candies on the market, and these products generally have the problems of low content and strong bad smell

Method used

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  • Novel functional soft sweets and preparation method thereof
  • Novel functional soft sweets and preparation method thereof
  • Novel functional soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] An orange peach-flavored PS jelly candy comprises the following raw materials in parts by weight:

[0052]

[0053] The preparation steps of above-mentioned PS fondant are as follows:

[0054] 1) Prepare PS mixture: fully stir 100 parts of β-cyclodextrin, 100 parts of PS, and 100 parts of purified water, and mix evenly;

[0055] 2) Prepare acid solution: dissolve 8 parts of citric acid, 2 parts of lactic acid and 2 parts of malic acid in 15 parts of hot water;

[0056] 3) Prepare the glue solution: mix 60 parts of gelatin and hot water until the gelatin is completely dissolved, and the amount of water added is 1.1 times that of the gelatin;

[0057] 4) Boiling: Mix 255 parts of glucose syrup, 220 parts of white granulated sugar, 25 parts of sorbitol and 60 parts of purified water, heat to dissolve, boil and concentrate until the solid content is 90%, and keep the obtained material liquid for later use;

[0058] 5) deployment: add glue solution, PS mixed solution, a...

Embodiment 2

[0077] A yellow lemon-flavored sugar-free PS-DHA soft candy, comprising the following raw materials in parts by weight:

[0078]

[0079]

[0080] The preparation steps of above-mentioned PS-DHA soft candy are as follows:

[0081] 1) Preparation of PS-DHA mixture: fully dissolve 40 parts of gum arabic, fully stir with 10 parts of PS and 30 parts of algae oil, and mix evenly;

[0082] 2) Prepare acid solution: weigh 5 parts of citric acid and 5 parts of malic acid, and dissolve them in 10 parts of hot water;

[0083] 3) Preparation of gelatin solution: take 60 parts of gelatin, heat water until the gelatin is completely dissolved, add 1.3 times the amount of water to obtain gelatin glue solution; weigh 2 parts of agar and 30 parts of purified water in a bucket, mix well , stirred, heated to 100°C until completely dissolved to obtain agar liquid;

[0084] 4) Boiling: put 630 parts of maltitol and 170 parts of erythritol in a sugar boiling pot, heat and dissolve, add agar...

Embodiment 3

[0101] A kind of red strawberry-flavored algae oil jelly candy comprises the following raw materials in parts by weight:

[0102]

[0103] The preparation steps of above-mentioned algal oil jelly candy are as follows:

[0104] 1) Prepare algae oil mixture: fully dissolve 5 parts of gum arabic, mix with 1 part of algae oil, and stir evenly;

[0105] 2) Prepare acid solution: weigh 14 parts of citric acid and dissolve in 10 parts of water at 70°C;

[0106] 3) Preparation of gel solution: Weigh 23 parts of pectin, 150 parts of white sugar, 2 parts of citric acid, 4 parts of sodium citrate dihydrate and 200 parts of purified water in a sol bucket, heat and dissolve to obtain pectin solution;

[0107] 4) Boiling: Mix 464 parts of glucose syrup, 225 parts of white granulated sugar and 80 parts of purified water, heat to dissolve, add glue, boil and concentrate until the solid content is 85%, and keep the obtained material liquid for later use;

[0108] 5) Deployment: Add algae ...

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Abstract

The invention discloses novel functional soft sweets and a preparation method thereof. The novel functional soft sweets are composed of functional components PS or / and Omega-3, a sweetening agent, a gelling agent and an embedding agent, and fruit juice, coloring agents, essence and other components can also be further added. Compared with traditional functional soft sweet products, the preparationmethod adopts an embedding technique to cover up the special unpleasant odor of the functional components, and meanwhile, the essence, the fruit juice and other components are collocated, so the novel functional soft sweets do not have unpleasant odor and is easy to accept by consumers. Furthermore, the functional soft sweets have good stability, the preparation method is simple in operation, andthe functional soft sweets are convenient to carry and suitable for a wide range of people. The functional soft sweets meet the requirements of related food laws and are especially suitable for children and old people to eat. In addition, depending on the specific functional components, the functional components of the novel soft sweets have the efficacies of improving memory, inhibiting thrombosis, reducing blood pressure, maintaining normal vision functions, regulating the immune system and the like.

Description

technical field [0001] The invention relates to the technical field of health food, in particular to a novel functional soft candy and a preparation method thereof. Background technique [0002] According to statistics from the United Nations Population Division, from 1950 to 2000, the proportion of elderly people aged 65 and over around the world rose from 5% to 7% and is expected to grow to 16% by 2050. In some countries, such as China, the population is aging even more than expected. One of the main problems of the aging population is how to maintain physical and mental fitness, so as to obtain a high-quality life and a positive and healthy mentality. Scientific studies and literature frequently reveal age-related memory decline and cognitive difficulties in the elderly population, which are defined as normal memory decline and are not associated with any pathology. This memory deterioration in humans may begin at the age of 30 and become apparent in middle age. One of ...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/40
CPCA23G3/364A23G3/40A23V2002/00A23V2250/0642A23V2250/1882
Inventor 陈琼崔绍华方素琼
Owner SIRIO HEALTHCARE ANHUI CO LTD
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