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Gel soft sweets containing DHA (docosahexaenoic acid) and preparation method thereof

A technology of jelly candy and sugar alcohol, which is applied in confectionary, confectionary industry, food science, etc. It can solve the problems of cumbersome operation, inability to solve the problem of fishy smell, and the smell of functional substances Omega-3 , to avoid oxidation

Pending Publication Date: 2022-07-12
康宝莱(上海)生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this embedding method is cumbersome to operate, and the embedding agent and functional substances need to be mixed and embedded
More importantly, during the embedding process, the functional substance Omega-3 is easily oxidized due to exposure to oxygen and produces a fishy smell
[0011] At present, none of the DHA jelly candies on the market can solve the fishy smell problem well, especially the high-content DHA jelly jelly products (the DHA content accounts for >1% of the total weight of the jelly candy)

Method used

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  • Gel soft sweets containing DHA (docosahexaenoic acid) and preparation method thereof
  • Gel soft sweets containing DHA (docosahexaenoic acid) and preparation method thereof
  • Gel soft sweets containing DHA (docosahexaenoic acid) and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Example 1: Select pectin and carrageenan (weight ratio of 1.2:0.8) for compounding according to the texture requirements of the product (hardness, toughness, elasticity, stickiness, flavor release, etc.), and add 10 times of purification After the water is heated to 50-70°C, stir for 30-40 minutes at a stirring speed of 60-70r / min to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, and water retention agent glycerol, fully After dissolving and mixing evenly; cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar glue liquid is 70-80%; then at 90-95 Add DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment to the sugar glue solution, mix well, adjust the pH to 3-4; solid pour the castable into the In starch mold, after drying at 55-60 ℃ for 24-48 hours, demoulding, polishing and packaging.

[0053] Product specification of gelatinous candy: 4g / ...

Embodiment 2

[0065] Example 2: According to product market positioning and consumer demand, a single pectin was selected as edible gum, 10 times of purified water was added and heated to 50-70°C, and stirred at a stirring speed of 60-70r / min for 30-40 minutes , to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol, isomalt, and water humectant polydextrose, fully dissolve and mix evenly; under vacuum (-0.1∽-0.2bar), temperature (90- 105°C), cook and degas until the solid content of the sugar gum liquid is 70-80%; then add DHA microcapsule powder (20% DHA), citric acid and sodium citrate to the sugar gum liquid at 90-95°C , flavor and pigment, mix evenly, adjust the pH to 3-4; solidly pour the castable into the starch mold at 90-95 ℃, demould after drying, polish and pack.

[0066] Product specification of gelatinous candy: 4g / granule of softgel, DHA content ≥50mg / granule of softgel (DHA content accounts for more than 1.25% of the weight of soft candy), moisture ...

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Abstract

The invention provides gel soft sweets containing DHA (docosahexaenoic acid) and a preparation method of the gel soft sweets. The gel soft sweets containing DHA are prepared from the following raw materials: 1-10 parts of edible colloid which comprises one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum and xanthan gum; 75-90 parts of a sweetening agent; 5 to 15 parts of DHA microcapsule powder; 2-10 parts of a water retention agent; the acidity regulator-buffer salt pair comprises one or more of citric acid and sodium salt or potassium salt thereof, DL-malic acid and sodium salt thereof, and lactic acid and sodium salt thereof. The invention also provides a preparation method of the gel soft sweets. The preparation method comprises the following steps: adding the DHA microcapsule powder and the acidity regulator-buffer salt pair at the final stage before casting molding, and uniformly mixing; the gel soft sweets can be poured into solid or sandwich products, and the moisture content of the prepared gel soft sweets is 8-20%. The gel soft sweets disclosed by the invention have no fishy smell within the shelf life of 18 months, and the product does not return to sand and is not melted by heat.

Description

technical field [0001] The present invention relates to a gelatinous candy and a preparation method thereof, in particular, to a gelatinous candy containing DHA and a preparation method thereof. Background technique [0002] Gummy candy is made of sugar or syrup or sweetener, edible gum (or starch) as the main raw materials, and is made into candy with elasticity and chewiness through related processes. [0003] DHA, namely docosahexaenoic acid, commonly known as "brain gold", is a polyunsaturated fatty acid necessary for the human body, the molecular formula is C 22 H 32 O 2 , is a straight-chain fatty acid containing 22 carbon atoms and 6 double bonds. [0004] Gumballs are popular with consumers because of their elasticity and chewiness, and they have become the preferred dosage form for more and more DHA-rich functional foods. [0005] However, a problem that cannot be ignored when DHA is used in food is that DHA is easily oxidized to produce an unpleasant fishy / alga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/40A23G3/42A23G3/36
CPCA23G3/40A23G3/42A23G3/36A23G3/364A23V2002/00A23V2200/16A23V2200/30A23V2250/1868A23V2250/5072A23V2250/5036A23V2250/6416A23V2250/642A23V2250/6406A23V2250/032
Inventor 张永健王康康吴昊周离离郑群怡
Owner 康宝莱(上海)生物科技有限公司
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