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Lactic acid bacterium soft sweet capable of supplementing calcium and preparation method thereof

A technology of lactic acid bacteria plus calcium gel candy and lactic acid bacteria, which is applied in confectionary, confectionary industry, food ingredients as gelling agent, etc., can solve the problems of no calcium supplementation effect, poor hardness and elasticity, single effect, etc. Achieve rich taste, short gel time, and promote the absorption of calcium

Inactive Publication Date: 2018-12-14
河南金鹿堂药业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Nowadays, people pay more attention to health while looking for taste and flavor. At present, most jelly candies in the market have the characteristics of high sugar content, high calorie, poor hardness and elasticity, and the effect is single, and most of them do not have the effect of calcium supplementation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A lactic acid bacteria-added calcium gel candy, the raw materials of which include by weight: 20 parts of lactic acid bacteria powder, 10 parts of calcium lactate, 15 parts of calcium fruit, 30 parts of sweetener, 0.5 part of sour agent, 3 parts of sodium alginate, agar 3 parts, 13 parts of pectin, 0.2 parts of vitamins, 1 part of fruit essence, appropriate amount of water;

[0021] Among them, the sweetener is composed of sucrose, L-arabinose, maltitol and mannitol according to the weight ratio of 4:2:2:2; the sour agent is citric acid; the fruit essence is strawberry essence.

[0022] A kind of preparation method based on above-mentioned lactic acid bacteria adding calcium gel candy, comprises the following steps:

[0023] (1) Remove the core of the calcium fruit, add 1 times of water, beat, pass through a 100-mesh sieve, and obtain material a;

[0024] (2) Add sodium alginate, agar, and pectin into the container, add 18 times of water, heat, stir and dissolve, then ...

Embodiment 2

[0028] A lactic acid bacteria-added calcium gel candy, the raw materials of which include by weight: 30 parts of lactic acid bacteria powder, 5 parts of calcium lactate, 25 parts of calcium fruit, 40 parts of sweetener, 3 parts of sour agent, 7 parts of sodium alginate, agar 7 parts, 6 parts of pectin, 2 parts of vitamins, 0.2 parts of fruit essence, appropriate amount of water;

[0029] Among them, the sweetener is composed of sucrose, L-arabinose, maltitol and mannitol according to the weight ratio of 7:3:3:1; the sour agent is malic acid; the fruit essence is apple essence.

[0030] A kind of preparation method based on above-mentioned lactic acid bacteria adding calcium gel candy, comprises the following steps:

[0031] (1) Remove the core of the calcium fruit, add 2 times of water, beat, and pass through a 100-mesh sieve to obtain material a;

[0032] (2) Add sodium alginate, agar, and pectin into the container, add 25 times of water, heat, stir and dissolve, then add sw...

Embodiment 3

[0036] A lactic acid bacteria-added calcium gel candy, its raw materials include by weight: 22 parts of lactic acid bacteria powder, 6 parts of calcium lactate, 22 parts of calcium fruit, 40 parts of sweetener, 1 part of sour agent, 4 parts of sodium alginate, agar 6 parts, 8 parts of pectin, 0.5 parts of vitamins, 0.3 parts of fruit essence, appropriate amount of water;

[0037] Wherein, the sweetener is composed of sucrose, L-arabinose, maltitol and mannitol according to the weight ratio of 5:2.5:2.5:1.5; the sour agent is citric acid.

[0038] A kind of preparation method based on above-mentioned lactic acid bacteria adding calcium gel candy, comprises the following steps:

[0039] (1) Remove the core of the calcium fruit, add 1.5 times of water, beat, and pass through a 100-mesh sieve to obtain material a;

[0040] (2) Add sodium alginate, agar, and pectin into the container, add 20 times of water, heat, stir and dissolve, then add sweetener, stir and boil until the water...

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PUM

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Abstract

The invention discloses a lactic acid bacterium soft sweet capable of supplementing calcium and a preparation method thereof, belonging to the technical field of processing of sweets. The lactic acidbacterium soft sweet comprises the following raw materials by weight: 20-30 parts of lactic acid bacterium powder, 5-10 parts of calcium lactate, 15-25 parts of calcium fruit, 30-40 parts of a sweetener, 0.5-3 parts of a sour agent, 3-7 parts of sodium alginate, 3-7 parts of agar, 6-13 parts of pectin, 0.2-2 parts of vitamins, 0.2-1 part of fruit flavor, and a proper amount of water. The soft sweet prepared in the invention has layered taste and fruity aroma, can supplement the body with calcium, promote the absorption of calcium and prevent osteoporosis, and is low in heat, low in sugar absorption rate, good in stability, not prone to water loss and long in shelf life.

Description

technical field [0001] The invention relates to the technical field of candy processing, in particular to a lactic acid bacteria-added calcium gel candy and a preparation method thereof. Background technique [0002] Calcium is an essential mineral for the human body. 99% of it exists in bones and teeth, and 1% of it is distributed in soft tissues and extracellular fluid. Calcium not only constitutes the skeleton of the human body, but also plays an important role in the transmission of impulses between the nerves and muscles of the human body. , the maintenance of heart rhythm, the integrity of cell membranes, the acid-base balance in the body, blood coagulation, etc. all play a vital role. From infants and young children to adolescents and all the way to adults, more calcium is imported into the bones than exported, thus forming bone growth. Adults have a balance of input and output, while middle-aged and elderly people have more bone output than input, so bone density de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/48A23G3/36
CPCA23G3/364A23G3/366A23G3/42A23G3/48A23V2002/00A23V2200/228A23V2200/32A23V2200/324A23V2200/14A23V2200/328A23V2200/306A23V2250/1578A23V2250/5026A23V2250/5024A23V2250/5072A23V2250/70A23V2250/628A23V2250/602A23V2250/6416A23V2250/6418A23V2250/032A23V2250/044
Inventor 冯志宽
Owner 河南金鹿堂药业有限公司
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