Multifunctional anti-sticking oil for sugar-free gel soft sweets and preparation method of multifunctional anti-sticking oil

Abstract

The invention discloses multifunctional anti-sticking oil for sugar-free gel soft sweets and a preparation method of the multifunctional anti-sticking oil. The multifunctional anti-sticking oil comprises the following components in percentage by mass: 70-85% of vegetable oil, 5-20% of carnauba wax and beewax, 0-12% of shellac, 0-10% of essence, 0-10% of pigment and 0-10% of phospholipid. The preparation method comprises the following steps: weighing ingredients, and preparing a mixed solution of the vegetable oil, the carnauba wax and beewax and the shellac; slowly raising the temperature to be not more than 100 DEG C, and intermittently homogenizing for 10 minutes by using a homogenizer to obtain a mixture; when the temperature of the mixed oil is reduced to 40 DEG C, adding one or more of essence, pigment or phospholipid while stirring; transport tests and stability tests show that the anti-sticking effect of the anti-sticking oil is improved by 25%, the stability of the sugar-free gel soft sweets can be prolonged, the sugar-free gel soft sweets are not prone to being granulated for stickiness, and in addition, the fragrance and color of the sugar-free gel soft sweets can be improved. Therefore, the method has great significance in the technical field of new products of the sugar-free gel soft sweets.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a multifunctional anti-sticking oil for sugar-free jelly candy and a preparation method thereof. Background technique [0002] As a traditional food, jelly candy can bring consumers a pleasant chewing sensation, and functional jelly candy can not only provide a good taste but also provide vitamins needed by the human body, and is favored by consumers. However, most of the jellybeans contain white sugar and glucose syrup, which may cause blood sugar to rise in diabetics and cause dental caries. With the improvement of people's health awareness, the demand is gradually biased towards sugar-free, vegetable gum, and good taste. Etc. Therefore, sugar-free gum multi-dimensional mineral gummies came into being. [0003] Sugar-free jelly candies are more unstable than sugar-containing jelly candies, and are prone to sandy stickiness, especially sugar-free multidimensional jellybeans. To ...

AI Technical Summary

Problems solved by technology

However, most of the jellybeans contain white sugar and glucose syrup, which may cause blood sugar to rise in diabetics and cause dental caries. With the improvement of people's health awareness, the demand is gradually biased towards sugar-free, vegetable gum, and good taste. Etc. Therefore, sugar-free gum multivitamin mineral gummies came into being

[0003] Sugar-free jelly candies are more unstable than sugar-filled jelly candies, and are prone to sandy stickiness, especially sugar-free multidimensional jellybeans

To solve the sticky problem of sugar-free jelly jelly candies, on the one hand, the existing technology mainly focuses on the sealing of the packaging material and the use of desiccant to maintain the moisture balance in the packaging; on the other hand, it starts with the sugar-free formula system itself, Try to find the optimal formula by adjusting the type and proportion of added sugar alcohols. The sugar alcohols involved include: maltitol, isomalt, sorbitol, erythritol, mannitol, etc., with complex formulas Applicability is not wide enough

[0004] In addition, the same amount of flavor is added to sugar-free jellybeans and sugar-free jellybeans. The aroma of the former will be much weaker than that of the latter, which will seriously affect the consumer experience.

Images