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Functional soft sweets rich in spirulina and metabiotics and preparation method of functional soft sweets

A spirulina and functional technology, which is applied in the field of functional soft candy rich in spirulina and postbiotics and its preparation, can solve the problem of few types of spirulina, and achieve enhanced nutritional value, enhanced nutritional properties, and enhanced anti-oxidation. effect of efficacy

Pending Publication Date: 2022-07-05
VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] As a natural food, spirulina is rich in high-quality protein, γ-linolenic fatty acid, carotenoids, vitamins, and various trace elements such as iron, iodine, selenium, zinc, etc. There are few types of products, and there are no jelly products that add spirulina and postbiotics. For this reason, the present invention provides a method for preparing soft candies containing spirulina and postbiotics, which can not only make the product healthy and delicious, but also satisfy people's expectations. The demand for multiple sensory experiences of food enhances the sensory experience of consumers for snack food, which is suitable for market promotion

Method used

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  • Functional soft sweets rich in spirulina and metabiotics and preparation method of functional soft sweets
  • Functional soft sweets rich in spirulina and metabiotics and preparation method of functional soft sweets
  • Functional soft sweets rich in spirulina and metabiotics and preparation method of functional soft sweets

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Embodiment 1

[0031] A functional soft candy rich in spirulina and postbiotics, the functional soft candy is composed of the following raw materials:

[0032]

[0033]

[0034] The above-mentioned preparation method of the functional soft candy rich in spirulina and postbiotics specifically comprises the following steps:

[0035] (1) Stir the spirulina fermented product, sea buckthorn juice, maltose syrup, white granulated sugar, and citric acid for 2 minutes, put it into a non-stick pot after fully mixing, and boil for 8 minutes on low heat;

[0036] (2) Pour the cornstarch into the pot evenly and slowly, stir while pouring, and boil for 5 minutes on low heat;

[0037] (3) Add the butter to the pot, stir to melt, turn on low heat and stir for 9 minutes, and then stir-fry to form a dough;

[0038] (4) Pour in the nut kernels, mix them evenly, put them on a non-stick baking pan to shape, and after completely cooling, cut into pieces and package to obtain the functional soft candy rich...

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Abstract

The invention discloses functional soft sweets rich in spirulina and metabiotics and a preparation method of the functional soft sweets. The functional soft sweets rich in spirulina and metabiotics are prepared from spirulina leavening, hippophae rhamnoides fruit juice, malt syrup, white granulated sugar, corn starch, citric acid, butter and nut meat. The functional soft sweets rich in spirulina and metabiotics provided by the invention have a very good anti-oxidation function, not only can make the product healthy and delicious, but also can meet the requirements of people on multiple feelings of foods, enhance the sensory experience of consumers on leisure foods, and are suitable for market promotion.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a functional soft candy rich in spirulina and postbiotics and a preparation method thereof. Background technique [0002] Soft candy is made of granulated sugar and starch syrup as the main raw materials, with agar, starch, gelatin, and pectin as coagulants. Soft candy has many non-sugar components, and the sugar content is generally in the range of 50% to 80%. It is a low-calorie candy with the advantages of fine texture, smooth taste and long shelf life. [0003] Probiotics are a class of active microorganisms that are beneficial to the host by colonizing the human body and changing the composition of the flora in a certain part of the host. By regulating the immune function of the host mucosa and system or by regulating the balance of intestinal flora, promoting nutrient absorption and maintaining intestinal health, resulting in the production of single microorganisms...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/364A23G3/48A23G3/366A23V2002/00A23V2400/125A23V2400/113A23V2400/143A23V2400/169A23V2200/14A23V2200/30A23V2250/032A23V2250/616A23V2250/5118A23V2250/76A23V2250/762
Inventor 于金慧尤升波毕玉平马德源夏晗边斐张燕陈高耿耘刘超
Owner VEGETABLE RES INST OF SHANDONG ACADEMY OF AGRI SCI
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