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A novel functional jelly candy and its preparation method

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

Active Publication Date: 2021-06-29
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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  • A novel functional jelly candy and its preparation method
  • A novel functional jelly candy and its preparation method
  • A novel functional jelly candy and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] An orange peacum flavor PS soft sugar, including the following weight parts:

[0052]

[0053] The preparation steps of the above PS soft sugar are as follows:

[0054] 1) Formulate the PS mixture: 100 parts of β-cyclodextrin, 100 parts of PS, 100 parts of purified water, mix well, mix well;

[0055] 2) Formulated acid: 8 copies of citric acid, 2 parts lactic acid and 2 parts of malic acid, dissolved in 15 parts of hot water;

[0056] 3) Preparation Glue: 60 parts of gelatin and hot water are mixed into gelatin completely dissolved, and the amount of water is added to 1.1 times of gelatin;

[0057] 4) Cooking: 255 parts of glucose syrup, 220 white sugar, 25 parts of sorbitol and 60 purified water, heat dissolved, cooked to cook until the solid content is 90%, and the obtained material is stressed.

[0058] 5) Addition: Addition to 4) Add Gluid, PS mixture, acid solution, and peach smell, peach flavor, rouge orange, and transferred to a solid content of 75%, and insulation...

Embodiment 2

[0077] A yellow lemon-free sugar ps-DHA soft sugar, including the following weight parts:

[0078]

[0079]

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

[0081] 1) Preparation of PS-DHA mixed liquid: After fully dissolving 40 parts of Arabic, stir well with 10 copies, 30 galves, mix, mix well;

[0082] 2) Formulate the acid solution: 5 copies of citric acid, 5 parts of malic acid, and dissolve in 10 parts of hot water;

[0083] 3) Preparation Glue: Take 60 copper, heating water to the extragers and complete dissolution, adding water to 1.3 times of gelatin, give gelatin glue; 3 parts of agar and 30 purified water in the bucket, mix uniform , Stir, heating to 100 ° C to completely dissolve, resulting in agar fluid;

[0084] 4) Cooking: 630 parts of maltanol and 170 pieces of erythritol are placed in a sugar tank. After heating, the agar fluid is added, and the cooked is concentrated to a solid content of 80%, and the obtained liquid is ostentan...

Embodiment 3

[0101] A red strawberry algae oil, including raw materials of the following weight parts:

[0102]

[0103] The preparation steps of the above algal oil flexible are as follows:

[0104] 1) Configure algae oil mixed: After fully dissolving 5 Arabic gums, mix with 1 algae oil, stir well;

[0105] 2) Formulating the acid solution: Tested 14 copies of citric acid and dissolved in 10 parts of 70 ° C;

[0106] 3) Preparation of the collapse: Weighed 23 pectin, 150 copies of white sugar, 2 copies of citric acid, sodium 4 parts of dihydrate and 200 purified water in the sol take, heat dissolved, to obtain a pectin liquid;

[0107] 4) Cooking: 464 glucose syrups, 225 white sugar mixed with 80 parts of purified water, heat dissolved, add collapse, cooked to the solid product content of 85%, resulting in the liquid.

[0108] 5) Addition: Add 4) Add Algae oil mixture, strawberry juice, strawberry flavor, carmine red, acid solution, and prepared to a solid content of 80%;

[0109] 6) Pourin...

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Abstract

The invention discloses a novel functional soft candy and a preparation method thereof, which is composed of functional components PS or / and Omega‑3, sweetener, gelling agent, embedding agent, and fruit juice, Components such as colorants and fragrances. Compared with traditional functional soft candy products, the present invention uses embedding technology to cover up the special bad smell of functional components, and at the same time, it is matched with components such as essence and fruit juice, so that the new functional soft candy has no bad smell and is easy to use. accepted by consumers. In addition, the functional jelly candy of the present invention has good stability, and the preparation method is simple to operate, convenient to carry, and suitable for a wide range of people. Moreover, the functional jelly candy of the present invention meets the requirements of relevant food laws and regulations, and is especially suitable for children and the elderly. In addition, depending on the specific functional components, the functional components of the novel gummy can improve memory, inhibit thrombosis, lower blood pressure, maintain normal visual function, and regulate the immune system.

Description

Technical field [0001] The present invention relates to the technical field of health food, in particular, to a new type of functional soft sugar and a preparation method thereof. Background technique [0002] According to the UN Population Division, from 1950 to 2000, the proportion of older people from all over the world increased from 5% to 7%, and by 2050 expected to 16%. In some countries, such as China, population aging is more expected. One of the main problems of aging aging now is how to keep physical fitness and mind to get high quality life and positive, healthy mentality. Scientific research and literature often reveals age-related memory declines, difficulties in cognition, which are defined as normal memory degradation, regardless of any pathology. This memory degradation of humans may have begun from 30 years old. It will become obvious in middle age, one of the characteristics of aging is the slow and uniform decline in cognitive function. [0003] In addition, wi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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