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High-calcium soft sweets and preparation method thereof

A soft candy, high calcium technology, applied in the direction of confectionery, confectionery industry, sugary food ingredients, etc., can solve the problems of poor palatability, calcium protection, affecting product quality, etc., to prevent oil precipitation and improve the system Viscosity, the effect of avoiding re-agglomeration

Pending Publication Date: 2022-06-17
霸符(杭州)科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the calcium content of each soft candy is expected to be more than 100mg, there will be many quality problems, which will affect the product quality, manifested in affecting the gelatinity and smoothness of the soft candy, resulting in unstable quality, heavy powdery feeling, and poor palatability
[0003] CN102511603B provides a high-calcium fudge and its preparation method. The calcium content reaches 2.6g-20.0g / 100g. The formula and process do not protect the calcium sufficiently. It has obvious powdery feeling, the taste is not smooth enough, and the palatability is very poor
[0007] To sum up, traditional mineral jelly candies have disadvantages such as unstable gel, heavy powdery feeling, and poor taste.

Method used

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  • High-calcium soft sweets and preparation method thereof
  • High-calcium soft sweets and preparation method thereof
  • High-calcium soft sweets and preparation method thereof

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preparation example Construction

[0063] The invention provides a preparation method of the high-calcium soft candy described in any one of the above technical solutions, comprising the following steps:

[0064] Mix and emulsify calcium agent, grease and emulsifier to obtain calcium grease liquid;

[0065] The gelling agent and the sweetener are mixed and boiled to obtain glue;

[0066] Mix calcium grease liquid and glue liquid, and then mix with sour agent, toner and essence, pour into shape, dry, demould, polish and package, and you're done.

[0067] The present invention has clearly described the above components and proportions, and will not be repeated here.

[0068] The preparation method of the high calcium soft candy provided by the present invention firstly mixes and emulsifies calcium agent, oil and emulsifier to obtain calcium oil and fat liquid.

[0069] The present invention does not limit the mixing manner, as long as those skilled in the art are well-known.

[0070] The gelling agent and the ...

Embodiment 1

[0079] The high calcium soft candy of the embodiment of the present invention is made up of the following raw materials by weight ratio:

[0080] 3.5 parts of coconut oil; 0.03 parts of phospholipids; 10 parts of tricalcium phosphate; 2 parts of gelatin, 5 parts of glucose syrup, 4 parts of white sugar, 0.25 parts of citric acid, 0.05 parts of sodium citrate, appropriate amount of toner, appropriate amount of flavor

[0081] The weight ratio of the fat and calcium of the soft candy of the present embodiment is 0.35:1;

[0082] Further, in the soft candy, the calcium content reaches 15g / 100g.

[0083] The preparation method of the high calcium soft candy of the embodiment of the present invention comprises the following steps:

[0084] Step A: Mix tricalcium phosphate, coconut oil, and phospholipid, and fully mix to obtain calcium grease liquid;

[0085] Step B: Weigh gelatin and white granulated sugar and mix, add an appropriate amount of water to dissolve, then add glucose ...

Embodiment 2

[0091] The high calcium soft candy of the embodiment of the present invention is made up of the following raw materials by weight ratio:

[0092] Caprylic, Capric Glycerides 4 Parts; Emulsifier 0 Parts; Calcium Citrate 4 Parts; Pectin 0.5 Parts, Maltitol 14 Parts, Erythritol 3 Parts, Sorbitol Liquid 1 Part, Malic Acid 0.2 Parts, Apple Sodium 0.05 part,

[0093] The weight ratio of fat and calcium in the soft candy of this embodiment is 1:1.

[0094] Further, in the soft candy, the calcium content reaches 3.5g / 100g.

[0095] The preparation method of the high calcium soft candy of the embodiment of the present invention comprises the following steps:

[0096] Step A: mix calcium citrate, caprylic acid and capric glyceride, and fully mix to obtain calcium grease liquid;

[0097] Step B: weigh and mix pectin, maltitol and erythritol, add an appropriate amount of water to dissolve, then add sorbitol solution, fully boil until the solid content is 74-82%, to obtain a glue soluti...

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Abstract

The invention provides high-calcium soft sweets. The high-calcium soft sweets comprise the following raw materials in parts by weight: 1-4 parts of grease; 0.5 to 2.5 parts of a gel agent; and 3-10 parts of a calcium agent. According to the invention, the grease, the gelling agent and the calcium agent are compounded; the smooth taste of the grease can cover taste buds to form a shielding effect, so that the powdery taste and astringent taste of the calcium agent can be shielded. On the basis of high-content calcium, the calcium agent is embedded and fully dispersed through the proportioning of grease, an emulsifying agent and the calcium agent and an emulsifying process, so that the powdery feeling and astringent taste of the calcium can be effectively covered. Through the proportion of the gels, the viscosity of the system can be improved, so that the calcium agent is fully suspended and dispersed, and the situation that the calcium agent is re-gathered to cause system damage and poor taste is avoided. The gel can assist grease emulsification in addition to a soft sweet forming effect, has an effect of stabilizing a system, and prevents grease from being separated out. The calcium agent is treated by adopting grease, so that the influence on gel stability due to mutual reaction with colloid under excessive heating during boiling is avoided, and the bitter taste caused by water treatment is also avoided.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a high-calcium soft candy and a preparation method thereof. Background technique [0002] With the improvement of people's consumption level, consumers have higher and higher requirements for functional food. Compared with dosage forms such as tablets and capsules, functional gummies are more and more popular among consumers due to their good taste, convenience in eating, and easy portability. At present, the calcium content of the main calcium gummies on the market is generally low, and each gummies only contains 50-100mg of calcium. If the calcium content of each gummy is expected to reach more than 100mg, there will be many quality problems, which will affect the quality of the product, which is manifested in affecting the gelatinity and smoothness of the gummy, resulting in unstable quality, heavier powdery feeling, and poor palatability. . [0003] CN102511603B provides a hi...

Claims

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Application Information

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IPC IPC(8): A23G3/40A23G3/36A23G3/42A23G3/44
CPCA23G3/40A23G3/362A23G3/42A23G3/44A23G3/364A23V2002/00A23V2200/222A23V2200/228A23V2200/30A23V2250/18A23V2250/1578A23V2250/1618A23V2250/5432A23V2250/61A23V2250/032A23V2250/5072A23V2250/6416A23V2250/6402A23V2250/642A23V2250/044A23V2250/1644A23V2250/5118A23V2250/606A23V2250/62A23V2250/636A23V2250/042A23V2250/192A23V2250/182A23V2250/1582A23V2250/5024A23V2250/5028A23V2250/616A23V2250/036A23V2250/6406A23V2250/5036A23V2250/6418A23V2250/6412A23V2250/6422A23V2250/5054A23V2250/507
Inventor 乔峰王绮云亢乐王靖文李毅陈渝范文骊赵立彬杨翠红
Owner 霸符(杭州)科技有限公司
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