Preparation method of low-sugar candy product

Abstract

The invention discloses a preparation method of a low-sugar candy product, and belongs to the technical field of food. The preparation method comprises the following steps: firstly, reacting trehalose with fatty acid ester to obtain trehalose ester; then uniformly mixing 10-15 parts by weight of lipid substances, 0.3-0.7 part by weight of trehalose ester, 1-5 parts by weight of carbohydrates, 65-80 parts by weight of an additive and 0.5-1 part by weight of an acidity regulator to obtain a primary mixture; and mixing the primary mixture with 0.5-1 part of lubricant again, and tabletting by a tabletting machine to obtain the low-sugar candy product. The lipid substance is one of important nutrients required by a human body, can supply energy required by the body, provides essential fatty acid required by the body, and is a component of human body cell tissues; lipid substances are added into the candies, so that the effects of supplementing energy and benefiting health are achieved; meanwhile, the added trehalose ester can inhibit oxidation of lipid substances, maintain the flavor and taste of the candies, and also can reduce the hygroscopicity of the candies, so that the candies are stable and unlikely to be affected with damp.

Description

Technical Field

[0001] The invention belongs to the technical field of food, and in particular relates to a method for preparing a low-sugar candy product. Background Art

[0002] Candy is a popular snack food. Currently, candies on the market are generally added with flavors and pigments, high in sugar, and low in nutritional value, which cannot meet consumers' growing demand for healthy and nutritious diets. As people pay more and more attention to health, they need to take appropriate medicines or foods with health functions. Low-sugar candies that can be used as both food and energy supplements can also contain functional components to regulate the body and help health.

[0003] Lipid substances are one of the important nutrients needed by the human body. They supply the energy and essential fatty acids needed by the body and are components of human cell tissues. Special lipid nutrients are very important for the functional health of the human body, especially for children and adolescents in their developmental stages and special populations. For example, phosphatidylserine is a lipid substance with rich nutritional value. It is mainly extracted from the residue of natural soybean oil extraction. It is an active substance in the cell membrane and exists in brain cells. Its main function is to improve the function of nerve cells, regulate the conduction of nerve impulses, and enhance brain memory. Due to its strong lipophilicity, it can quickly pass through the blood-brain barrier into the brain after absorption, which can soothe vascular smooth muscle cells and increase blood supply to the brain. Therefore, adding lipid substances to candy can replenish energy and help health.

[0004] However, due to the disadvantages of phosphatidylserine being highly hygroscopic and easily susceptible to moisture and oxidation, there are some difficulties in applying it to candies. The patent application with publication number CN105166255A discloses a phospholipid-rich phosphatidylserine tablet candy and its preparation method. The patent adopts wet granulation, and "water" is used in the process to mix with phosphatidylserine. However, phosphatidylserine is highly hygroscopic and easily susceptible to moisture, and due to the lipid characteristics, the water residue is high after being moistened, so it needs to be dried at 50℃-60℃ for up to 4 hours to remove the moisture; secondly, the preparation process of the patent is complicated, and the final tablet candy product is easily oxidized, has a poor taste, and has a dull color that affects the sensory perception. Summary of the invention

[0005] In order to overcome the deficiencies of the prior art, the object of the present invention is to provide a method for preparing a low-sugar candy product to solve the problem that phosphatidylserine is susceptible to moisture and oxidation when used in candies.

[0006] The purpose of the present invention can be achieved by the following technical solutions:

[0007] A method for preparing a low-sugar candy product comprises the following steps:

[0008] 10-15 parts of lipid substances, 0.3-0.7 parts of trehalose esters, 1-5 parts of sugar substances, 65-80 parts of additives and 0.5-1 parts of acidity regulators are uniformly mixed by weight to obtain a primary mixture; the primary mixture is mixed with 0.5-1 parts of lubricants again, and the mixture is tableted by a tablet press to obtain a low-sugar candy product.

[0009] Furthermore, the lipid substance is phosphatidylserine.

[0010] Furthermore, the carbohydrate substance is one or more of fructooligosaccharide, maltooligosaccharide and galacto-oligosaccharide.

[0011] Furthermore, the additives include 20-25 parts of maltitol, 30-35 parts of sorbitol, and 15-20 parts of resistant dextrin.

[0012] Furthermore, the acidity regulator is one or more of malic acid and citric acid.

[0013] Furthermore, the lubricant is one or more of microcrystalline cellulose, magnesium stearate and silicon dioxide.

[0014] Furthermore, the trehalose ester is prepared by the following steps:

[0015] 1) Add ethyl stearate to ethylene glycol solution and stir to dissolve, then add trehalose and K 2 CO 3 , raising the temperature to 120-130°C, reacting for 5-6 hours under a vacuum degree of 0.09 MPa, while continuously distilling off the methanol and solvent ethylene glycol generated by the reaction to obtain a reaction product;

[0016] 2) adding 10% NaCl solution to the reaction product, then adding ethyl acetate solution, heating to 80-85° C., stirring until the product is fully dissolved, cooling the solution, letting it stand, and filtering to obtain a crude trehalose ester; then dissolving the crude trehalose ester product with hot ethanol solution, cooling the solution, and recrystallizing to obtain a trehalose ester.

[0017] Furthermore, in step 1), ethyl stearate, ethylene glycol, trehalose, K 2 CO 3 The dosage ratio is 16g:150mL:37g:0.8g.

[0018] Furthermore, the tablet press has a pressure of 12-16 KN and a tablet thickness of 1.2-1.6 mm.

[0019] Beneficial effects of the present invention:

[0020] (1) The present invention adds phosphatidylserine to candy, so that the candy prepared has the effects of replenishing energy and promoting health.

[0021] (2) The present invention obtains trehalose ester by reacting trehalose and fatty acid ester, and simultaneously adds trehalose ester to candy. Trehalose ester can inhibit the oxidation of phosphatidylserine, maintain the flavor and taste of candy, and can also reduce the hygroscopicity of candy, making it stable and not susceptible to moisture. DETAILED DESCRIPTION

[0022] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Example 1

[0024] This embodiment provides a method for preparing a low-sugar candy product, comprising the following steps:

[0025] The first step is to prepare trehalose esters:

[0026] 1) Add 16g of ethyl stearate to 150mL of ethylene glycol solution and stir to dissolve, then add 37g of trehalose and 0.8g of K 2 CO 3 , raising the temperature to 130°C, reacting for 6 hours under a vacuum degree of 0.09 MPa, while continuously distilling off the methanol and solvent ethylene glycol generated by the reaction, to obtain a reaction product;

[0027] 2) adding 10% NaCl solution to the reaction product, then adding ethyl acetate solution, heating to 80°C, stirring until the product is fully dissolved, cooling the solution, standing it, and filtering it to obtain a crude trehalose ester product; then dissolving the crude trehalose ester product with a hot ethanol solution, cooling the solution, and recrystallizing it to obtain a trehalose ester;

[0028] Step 2: Mixing: 10 parts of phosphatidylserine, 0.3 parts of trehalose ester, 5 parts of maltooligosaccharide, 20 parts of maltitol, 30 parts of sorbitol, 15 parts of resistant dextrin and 0.5 parts of malic acid are mixed uniformly by weight to obtain a primary mixture;

[0029] The third step is tableting: the primary mixture is mixed again with 1 portion of microcrystalline cellulose and tableted by a tablet press to obtain a low-sugar candy product. The pressure of the tablet press is 12KN and the tablet thickness is 1.2mm.

[0030] Example 2

[0031] Compared with Example 1, the difference between this example is that the "10 parts of phosphatidylserine, 0.3 parts of trehalose ester" in the second step is changed to "10 parts of phosphatidylserine, 0.5 parts of trehalose ester"; the remaining raw materials and preparation process remain the same as in Example 1.

[0032] Example 3

[0033] Compared with Example 1, the difference between this example is that the "10 parts of phosphatidylserine, 0.3 parts of trehalose ester" in the second step is changed to "10 parts of phosphatidylserine, 0.7 parts of trehalose ester"; the remaining raw materials and preparation process remain the same as in Example 1.

[0034] Example 4

[0035] Compared with Example 1, the present embodiment is different in that the "10 parts of phosphatidylserine, 0.3 parts of trehalose ester, 5 parts of maltooligosaccharides, 20 parts of maltitol, 30 parts of sorbitol, 15 parts of resistant dextrin, and 0.5 parts of malic acid" in the second step is changed to "10 parts of phosphatidylserine, 0.5 parts of trehalose ester, 5 parts of maltooligosaccharides, 22 parts of maltitol, 32 parts of sorbitol, 17 parts of resistant dextrin, and 0.7 parts of malic acid"; the remaining raw materials and preparation process remain the same as those in Example 1.

[0036] Example 5

[0037] Compared with Example 1, the present embodiment is different in that the "10 parts of phosphatidylserine, 0.3 parts of trehalose ester, 5 parts of maltooligosaccharides, 20 parts of maltitol, 30 parts of sorbitol, 15 parts of resistant dextrin, 0.5 parts of malic acid" in the second step is changed to "10 parts of phosphatidylserine, 0.5 parts of trehalose ester, 5 parts of maltooligosaccharides, 25 parts of maltitol, 35 parts of sorbitol, 20 parts of resistant dextrin, 1 part of malic acid"; the remaining raw materials and preparation process remain the same as those in Example 1.

[0038] Comparative Example 1

[0039] The difference between this comparative example and Example 1 is that "trehalose" is used to replace "trehalose ester"; the other raw materials and preparation process remain the same as those in Example 1.

[0040] Comparative Example 2

[0041] The difference between this comparative example and Example 1 is that no trehalose ester is added to the candy; the other raw materials and preparation process remain the same as those in Example 1.

[0042] The low-sugar candies prepared in Examples 1-5 of the present invention and the compressed candies prepared in Comparative Examples 1-2 were evaluated for color, morphology, texture, flavor, odor and impurities using a percentage scoring method. The candies were uniformly taken after 100 days of storage, and the sensory evaluation was performed with reference to the sensory requirements of SB / T 10347-2017 for compressed candies. The sensory scoring standard is shown in Table 1. The number of participants in this experiment was 20, and the sensory scoring items were averaged. The higher the score, the closer to the best characteristics of the product. The degree of liking of the tested persons for the product was also counted, and the results of the sensory scoring are shown in Table 2. The water content of the low-sugar candies in each embodiment and comparative example was based on the water content test method in GB 5009.3-2016 for food, and the water content data is recorded in Table 2.

[0043] Table 1

[0044]

[0045] Table 2

[0046]

[0047]

[0048] It can be seen from the sensory evaluation results in Table 2 that the low-sugar candies prepared in Examples 1 to 5 have good color, shape, texture, taste and smell after being stored for 100 days, and the water content is all below 2%, which can keep the lipid substance phosphatidylserine stable. Thanks to the addition of trehalose ester, trehalose ester can inhibit the oxidation of phosphatidylserine, maintain the flavor and taste of the candies, and can also reduce the hygroscopicity of the candies, making them stable and not easily affected by moisture.

[0049] Compared with Example 1, the score of the candy in Comparative Example 1 is lower and the water content is increased. The reason is that compared with trehalose, trehalose ester can further improve the taste and color of the candy, and at the same time can improve the stability of the candy, making the candy less likely to absorb moisture. Compared with Example 1, the sensory evaluation score of the candy in Comparative Example 2 is lower and the water content of the candy is also higher, indicating that the addition of trehalose ester can stabilize lipid substances, give the candy a good flavor and taste, and make the candy stable and less likely to absorb moisture.

[0050] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0051] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing a low-sugar candy product, characterized in that: The following steps are involved: 10-15 parts of lipid substances, 0.3-0.7 parts of trehalose esters, 1-5 parts of sugar substances, 65-80 parts of additives and 0.5-1 parts of acidity regulators are uniformly mixed by weight to obtain a primary mixture; the primary mixture is mixed with 0.5-1 parts of lubricants again, and the mixture is tableted by a tablet press to obtain a low-sugar candy product.

2. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The lipid substance is phosphatidylserine.

3. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The sugar substance is one or more of fructooligosaccharide, maltooligosaccharide and galacto-oligosaccharide.

4. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The additives include 20-25 parts of maltitol, 30-35 parts of sorbitol, and 15-20 parts of resistant dextrin.

5. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The acidity regulator is one or more of malic acid and citric acid.

6. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The lubricant is one or more of microcrystalline cellulose, magnesium stearate and silicon dioxide.

7. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The trehalose ester is prepared by the following steps: 1) Add ethyl stearate to ethylene glycol solution and stir to dissolve, then add trehalose and K2CO3, raise the temperature to 120-130°C, react for 5-6 hours under a vacuum degree of 0.09 MPa, and continuously evaporate the methanol and solvent ethylene glycol generated by the reaction to obtain a reaction product; 2) adding 10% NaCl solution to the reaction product, then adding ethyl acetate solution, heating to 80-85° C., stirring until the product is fully dissolved, cooling the solution, letting it stand, and filtering to obtain a crude trehalose ester; then dissolving the crude trehalose ester product with hot ethanol solution, cooling the solution, and recrystallizing to obtain a trehalose ester.

8. The method for preparing a low-sugar candy product according to claim 7, characterized in that: The dosage ratio of ethyl stearate, ethylene glycol, trehalose and K2CO3 in step 1) is 16g:150mL:37g:0.8g.

9. The method for preparing a low-sugar candy product according to claim 1, characterized in that: The tablet press has a pressure of 12-16 KN and a tablet thickness of 1.2-1.6 mm.

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