Cranberry-taste lutein ester sugarless soft sweets and preparation method thereof

A technology of lutein ester and cranberry, applied in confectionary, confectionery industry, polysaccharide/gum-containing food ingredients, etc., can solve the problems of obesity, single function, dental caries, etc., to promote absorption, improve fatigue, anti-aging effect

Inactive Publication Date: 2018-08-17
YUNNAN RAINBOW BIO TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Although soft candies are popular among consumers, the main commercially available soft candies (QQ candy, gummy candy) usually only meet people’s external needs for taste and texture, and have a single function, which can also lead to obesity and dental caries; therefore, There is potential demand for more nutritious and healthy gummies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Cranberry-flavored lutein ester sugar-free fudge. The raw materials of the fudge include: by weight, 15 parts of gelatin; 30 parts of xylitol; 20 parts of maltitol; 0.5 part of wolfberry polysaccharide; 0.2 part of citric acid; 0.1 part of sodium citrate; 0.5 part of lutein ester; 0.3 part of cranberry extract; 0.1 part of purple sweet potato pigment; 4 parts of concentrated apple juice; 4 parts of concentrated cranberry juice.

[0034] The preparation method of the cranberry-flavored lutein ester sugar-free fudge, the preparation process comprises:

[0035] (1) Preparation of wolfberry polysaccharide: take dried wolfberry fruit, select and remove rotten fruit, insect fruit, and immature fruit, wash with water, dry at low temperature, and grind into powder to obtain clean dry wolfberry powder. Weigh 20 parts of wolfberry dry powder, add 10 times of water to soak overnight, then extract in boiling water for 2 hours, and extract twice. Collect the filtrate, concentrate a...

Embodiment 2

[0044] A cranberry-flavored lutein ester sugar-free fudge. The raw materials of the fudge include: by weight, 15 parts of gelatin; 30 parts of xylitol; 20 parts of maltitol; 0.5 parts of wolfberry polysaccharide; 0.2 parts of citric acid 0.1 part of sodium citrate; 0.5 part of lutein ester; 0.3 part of cranberry extract; 0.1 part of purple sweet potato pigment; 4 parts of concentrated apple juice; 4 parts of concentrated cranberry juice.

[0045] A preparation method of cranberry-flavored lutein ester sugar-free fudge, the preparation process comprising:

[0046] (1) Preparation of wolfberry polysaccharide: take dried wolfberry fruit, select and remove rotten fruit, insect fruit, and immature fruit, wash with water, dry at low temperature, and grind into powder to obtain clean dry wolfberry powder. Weigh 20 parts of wolfberry dry powder, add 10 times of water to soak overnight, then extract in boiling water for 2 hours, and extract twice. Collect the filtrate, concentrate and...

Embodiment 3

[0055] A cranberry-flavored lutein ester sugar-free fudge. The raw materials of the fudge include: by weight, 17 parts of gelatin; 1 part of konjac gum; 20 parts of xylitol; 30 parts of maltitol; 0.1 part of citric acid; 0.2 part of sodium citrate; 1 part of lutein ester; 0.5 part of cranberry extract; 0.15 part of purple sweet potato pigment; 4 parts of concentrated apple juice; 5 parts of concentrated cranberry juice.

[0056] A preparation method of cranberry-flavored lutein ester sugar-free fudge, the preparation process comprising:

[0057] (1) Preparation of wolfberry polysaccharide: take dried wolfberry fruit, select and remove rotten fruit, insect fruit, and immature fruit, wash with water, dry at low temperature, and grind into powder to obtain clean dry wolfberry powder. Weigh 30 parts of wolfberry dry powder, add 15 times of water to soak overnight, then extract in boiling water for 2 hours, and extract twice. Collect the filtrate, concentrate and remove the protei...

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PUM

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Abstract

The invention belongs to the technical field of processing of sweets, and particularly relates to cranberry-taste lutein ester sugarless soft sweets and a preparation method thereof. The cranberry-taste lutein ester sugarless soft sweets comprise the following raw materials of a gel coagulation agent, a sweetening agent, Chinese wolfberry fruit polysaccharide, citric acid, sodium citrate, lutein esters, a cranberry extract, purple sweet potato pigment, concentrated apple juice and concentrated cranberry juice. The prepared soft sweets have the efficacy of brightening eyes, alleviating eye weariness, caring skin, resisting oxidation, preventing cardiovascular diseases and the like.

Description

technical field [0001] The invention belongs to the technical field of candy processing, and in particular relates to cranberry-flavored lutein ester sugar-free fudge and a preparation method thereof. Background technique [0002] Although soft candies are popular among consumers, the main commercially available soft candies (QQ candy, gummy candy) usually only meet people’s external needs for taste and texture, and have a single function, which can also lead to obesity and dental caries; therefore, There is a potential demand for more nutritious and healthy fudge. [0003] Use xylitol, maltitol, etc. instead of white sugar. Maltitol is a new type of functional sweetener, because of its low-calorie, non-caries, indigestibility, and promotion of calcium absorption and other physiological properties; xylitol can be used as a sweetener for diabetics, nutritional Complementary machines and adjuvant therapeutic agents, in addition, the anti-caries properties of xylitol worked b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/36A23G3/42
CPCA23G3/36A23G3/364A23G3/38A23G3/42A23V2002/00A23V2200/044A23V2200/14A23V2200/16A23V2200/30A23V2200/302A23V2200/132A23V2250/6416A23V2250/6422A23V2250/30A23V2250/21A23V2250/51A23V2250/2104
Inventor 苏雪娇陈伟代刚周文婷吉炳琨马艳芳潘颉黄涛段晓玲周先艳
Owner YUNNAN RAINBOW BIO TECH
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