Preparation method of calcium-containing soft sweets

Abstract

The invention relates to the technical field of food, in particular to a preparation method of calcium-containing soft sweets. The calcium-containing soft sweets comprise the following components: pectin, a sweetening agent and calcium salt microspheres. According to the preparation method disclosed by the invention, through innovative preparation of the calcium salt microspheres, the calcium salt is loaded in the water-soluble colloid and does not react with the pectin before casting molding, and meanwhile, the water-soluble colloid can effectively eliminate negative effects of the calcium salt on the taste and the texture of the soft sweets; in the stages of pouring and drying forming of the soft sweets, along with gradual dissolution of the water-soluble colloid, part of calcium salt is released and subjected to a moderate cross-linking effect with pectin, and the remaining calcium salt serves as a functional component and is reserved in the remaining microsphere structure, so that the calcium-containing soft sweets with good taste and stability are obtained.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a method for preparing calcium-containing soft candy. Background Art

[0002] Calcium ions are one of the essential minerals for the human body and play a vital role in maintaining many aspects of life activities. Calcium ions are not only the main component of bones and teeth, but also participate in physiological processes such as nerve conduction, muscle contraction, blood coagulation, enzymatic reactions, and cell signal transduction. Specifically, the transmission of nerve impulses requires the participation of calcium ions to ensure that brain commands can be quickly and accurately received and executed by various parts of the body; in muscle cells, the release and reuptake of calcium ions control muscle contraction and relaxation, allowing us to complete various movements; in the process of blood coagulation, calcium ions act as cofactors of coagulation factors, promote platelet aggregation and blood coagulation, and prevent excessive blood loss. In addition, calcium ions also participate in the exchange of substances inside and outside cells and processes such as cell proliferation and differentiation by affecting the permeability and stability of cell membranes. Increasing calcium intake through daily diet or functional foods has become an important way to improve public health.

[0003] Pectin is a polysaccharide substance widely found in plant cell walls, commonly found in fruits such as apples, pears, and strawberries. Pectin has good gelling, thickening, and stability, and is a commonly used additive and stabilizer in the food industry. Pectin soft candy is a soft candy made with natural pectin as the main gelling agent. Calcium-containing pectin soft candy made by adding calcium ions to pectin soft candy has attracted widespread attention in recent years. On the one hand, in terms of nutritional value, high-calcium pectin soft candy provides abundant calcium and is an ideal choice for daily calcium supplementation; on the other hand, a large number of studies have shown that the presence of calcium ions can significantly affect the gelling properties of pectin, and thus affect the texture characteristics of pectin soft candy. Pectin molecular chains contain many functional groups such as carboxyl groups (such as galacturonic acid), which can interact with metal ions such as calcium ions. Each calcium ion can simultaneously bind to multiple (usually two) carboxyl groups from different pectin chains to form an egg-box-like structure. This binding mode not only enhances the interaction between pectin molecules, but also promotes cross-linking between pectin chains, thereby constructing a stable gel network.

[0004] However, the addition of high content of calcium ions poses certain challenges to the molding and stability of pectin soft candy. In the presence of high content of calcium ions, pectin tends to coagulate rapidly and unevenly in the traditional technical method, which leads to a significant reduction in the fluidity of the soft candy during the pouring process, making it difficult to smoothly fill the mold and form evenly. Therefore, gelatin is often added to prepare calcium-containing or high-calcium soft candy in existing formulas, such as Chinese patents CN117413881A and CN116114777A.

[0005] Chinese patent CN103141649A discloses a method for preparing pectin nutritional soft candy with a high content of calcium salt, using one or more of low-ester slow-setting pectin, high-ester slow-setting pectin, and amidated pectin as colloids, and one or more of tricalcium phosphate, calcium hydrogen phosphate, anhydrous calcium hydrogen phosphate, calcium gluconate, calcium lactate, calcium citrate, and milk mineral salt as calcium salts. By adding one or more buffer salts, the pH of the pectin buffer salt mixture, the pectin syrup mixture, the calcium salt suspension, and the feed liquid is controlled to ensure that there is no coagulation after adding a high content of calcium salt. However, this method has the following disadvantages: 1) It uses aqueous solution as the dispersion medium for edible calcium-containing compounds. This strategy easily leads to uneven particle size distribution in the calcium ion suspension system, accompanied by the appearance of large particles, which makes the soft candy taste obviously gritty, seriously damaging the sensory enjoyment of consumers; 2) The preparation process has strict requirements on pH value, which not only significantly increases the technical difficulty of the operation, but also easily causes the functional ingredients that are sensitive to acidic environments to degrade, thereby negatively affecting the nutritional retention and overall stability of the soft candy; 3) The entire preparation process is relatively complex and lengthy, and requires precise pH adjustment steps. This feature not only aggravates the consumption of human resources, but also significantly prolongs the production cycle, reduces the overall production efficiency, and increases production costs.

[0006] Chinese patent CN106106971A provides a sugar-free pectin soft candy containing lactic calcium and a preparation method thereof, wherein three sugar alcohols, maltitol, sorbitol and erythritol, are selected to replace reducing sugar, and a certain amount of lactic calcium is added to provide calcium ions to the human body, which has the advantages of low calories, tooth protection, easy digestion and absorption by the human body, and good soft candy taste and texture. However, the production process involves boiling the gelatin liquid, calcium emulsion and sugar at high temperature. When the lactic calcium concentration is high, the system is prone to yellowing and the gel structure is unstable.

[0007] In summary, there is an urgent need to develop a calcium-containing soft candy and a preparation method thereof which has a short production cycle, low cost, simple preparation method, stable gel structure and can reduce the negative impact of calcium on the taste of the soft candy. Summary of the invention

[0008] Based on the deficiencies of the prior art, the present invention aims to provide a calcium-containing soft candy and a preparation method thereof, which has a short production cycle, low cost, simple preparation method, stable gel structure and can reduce the negative impact of calcium on the taste of the soft candy.

[0009] In order to achieve the above object, the present invention adopts the following technical solutions:

[0010] In one aspect, the present invention provides a method for preparing calcium-containing soft candy, the preparation method comprising the following steps:

[0011] A method for preparing calcium-containing soft candy, characterized in that it comprises the following steps:

[0012] S1. Preparation of pectin solution

[0013] Weigh pectin and sweetener, mix them, and then add water to dissolve them to obtain a pectin solution;

[0014] S2. Preparation of sugar solution

[0015] Weigh the sweetener, add water to dissolve, and boil to obtain sugar solution;

[0016] S3. Preparation of mixed solution

[0017] The pectin solution of step S1 and the sugar solution of step S2 are mixed, stirred and boiled to obtain a mixed solution;

[0018] S4. Preparation of calcium salt microspheres

[0019] Take a water-soluble colloid and add water to dissolve it to obtain a solution; add calcium salt to the solution and grind and stir to obtain a colloid mother solution, add the colloid mother solution to a coagulation bath to form a gel, and dry the gel to obtain the calcium salt microspheres;

[0020] S5. Prepare liquid

[0021] The calcium salt microspheres obtained in step S4 are added to the mixed solution in step S3 to prepare a feed solution;

[0022] S6. Preparation of calcium-containing soft candy

[0023] The liquid material obtained in step S5 is poured into a mold, dried, demoulded, and surface treated to obtain the calcium-containing soft candy.

[0024] Preferably, the mass ratio of pectin to sweetener in step S1 is 5-10:15-30; the temperature of the water is 80°C-85°C; the pH of the pectin solution is 3.5-4.5; and the water is added until the pectin and sweetener are completely dissolved.

[0025] More preferably, the mass ratio of pectin to sweetener in step S1 is 2:5; the temperature of the water is 85° C.; and the pH of the pectin solution is 3.8.

[0026] Preferably, the pectin in step S1 is selected from one or more of low-ester pectin, high-ester pectin, and low-ester amidated pectin.

[0027] More preferably, the pectin in step S1 is a mixture of low-ester pectin and high-ester pectin; the mass ratio of the low-ester pectin to the high-ester pectin is 2:1.

[0028] Preferably, the sweetener described in step S1 is a sugar or a sugar alcohol substance, and the sugar or sugar alcohol substance includes but is not limited to one or more of maltitol, maltitol liquid, erythritol, sorbitol, isomalt, xylitol, maltose syrup, white sugar, inulin, fructooligosaccharides, xylo-oligosaccharides and isomalt-oligosaccharides.

[0029] Preferably, the sweetener described in step S1 is isomalt.

[0030] Preferably, the temperature of boiling the sweetener in step S2 is 100-120° C., the degree of boiling is 80-85% solid content; the pH of the sugar solution is 5.5-6.5; the water is added until the sweetener is completely dissolved.

[0031] The solid content is detected by a saccharimeter.

[0032] More preferably, the boiling temperature in step S2 is 115° C., the boiling degree is such that the solid content is 86%; and the pH value of the sugar solution is 6.0.

[0033] More preferably, the sweetener in step S2 is a mixture of isomalt, erythritol and maltitol; the mass ratio of isomalt, erythritol and maltitol is 2:1:14.

[0034] Preferably, the degree of boiling in step S3 is such that the solid content is 75-80%; and the pH of the mixed solution is 4.5-5.0.

[0035] More preferably, the degree of boiling in step S3 is such that the solid content is 80%; and the pH value of the mixed solution is 4.5.

[0036] Preferably, the coagulation bath in step S4 refers to a dispersed phase that allows the water-soluble colloid to form a gel; preferably, the temperature of the coagulation bath is 0-40°C.

[0037] Preferably, the water-soluble colloid in step S4 is one or more selected from gelatin, sodium alginate, starch acetate, gum arabic, octenyl succinate starch ester, xanthan gum, gellan gum, locust bean gum and carboxymethyl cellulose;

[0038] More preferably, the water-soluble colloid is a mixture of sodium alginate and acetate starch; the mass ratio of the sodium alginate to acetate starch is 2:1.

[0039] Preferably, the mass ratio of the calcium salt to the water-soluble colloid in step S4 is 25-50:20-50; and the diameter of the calcium salt microspheres is 1-100 μm.

[0040] More preferably, the mass ratio of the calcium salt to the water-soluble colloid in step S4 is 35:30; and the diameter of the calcium salt microspheres is 100 μm.

[0041] Preferably, the calcium salt in step S4 is selected from one or more of milk mineral salt, tricalcium phosphate, calcium citrate, calcium lactate and calcium citrate malate.

[0042] Preferably, the solution in step S4 further comprises a hydrolase, and the hydrolase is one or more of amylase, protease and cellulase.

[0043] More preferably, the calcium salt in step S4 is milk mineral salt.

[0044] Preferably, the method of adding the colloid mother solution into the coagulation bath is selected from a dropping method, a microfluidics method, and a membrane emulsification method.

[0045] More preferably, the method of adding the colloid mother solution into the coagulation bath is selected from the dropping method;

[0046] More preferably, the drying in step S4 is freeze-drying.

[0047] Preferably, the pH value of the feed solution in step S5 is 3.0-7.0.

[0048] More preferably, the pH value of the feed solution in step S5 is 6.5.

[0049] Preferably, the drying time in step S6 is 36-72 hours; more preferably, the drying and molding time is 48 hours.

[0050] Preferably, the demoulding temperature in step S6 is 18°C-26°C;

[0051] On the other hand, the present invention also provides calcium-containing soft candy prepared by the above preparation method.

[0052] Compared with the prior art, the present invention has the following beneficial effects:

[0053] (1) Through the innovative preparation of calcium salt microspheres, calcium salt is loaded in water-soluble colloids, which do not react with pectin before casting and molding. At the same time, the water-soluble colloids can effectively eliminate the negative impact of calcium salts on the taste of soft candies. During the drying and molding stage of the soft candies, as the water-soluble colloids gradually dissolve, part of the calcium salt is released and moderately cross-linked with pectin, and the remaining calcium salt is retained in the remaining microsphere structure as a functional component.

[0054] (2) The preparation method is simple, and the taste and stability are good. BRIEF DESCRIPTION OF THE DRAWINGS

[0055] Figure 1The microscopic image and the scanning electron microscopic image of the calcium salt microspheres after freeze-drying in Example 1;

[0056] Figure 2 These are optical photographs of the soft candies of Example 1 and Comparative Example 1. DETAILED DESCRIPTION

[0057] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

[0058] Example 1 A method for preparing calcium-containing soft candy

[0059] S1. Weigh 4 g of low-ester pectin and 2 g of high-ester pectin and mix with 15 g of isomalt, add 60 g of water at 85°C and stir to dissolve to obtain a pectin solution, and control the pH to 3.8;

[0060] S2, weighing 20g of isomalt, 10g of erythritol, 140g of maltitol solution and water, adding water until the sweetener is completely dissolved, and boiling at 115°C until the solid content is 86% (detected by a saccharimeter) to obtain a sugar solution, and controlling the pH to 6.0;

[0061] S3. Mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 80% (detected by a saccharimeter), and control the pH to 4.5.

[0062] S4. Take 35g of milk mineral salt, mix it with a solution (containing 20g of sodium alginate, 10g of acetate starch, and 1000g of water), grind it and stir it to obtain a colloidal mother liquor, and then drop the colloidal mother liquor into a 2wt% calcium chloride aqueous solution through a pill dropping machine to form a gel, and then freeze-dry it at 22°C for 3.5h to remove moisture, and obtain calcium salt microspheres with an average particle size of 100μm.

[0063] S5. Disperse the calcium salt microspheres obtained in S4 and add them into the mixed solution of S3 for preparation, and control the pH value to 6.5 to obtain a feed solution.

[0064] S6, pouring the liquid obtained in step S5 into a mold, drying for 48 hours, demoulding at 22° C., and surface treatment to obtain the calcium-containing soft candy.

[0065] Comparative Example 1: A method for preparing calcium-containing soft candy

[0066] S1. Weigh 4 g of low-ester pectin and 2 g of high-ester pectin and mix with 15 g of isomalt, add 60 g of water at 85°C and stir to dissolve to obtain a pectin solution, and control the pH to 3.8;

[0067] S2, 20g isomalt, 10g erythritol, 140g maltitol solution and water, water is added until the sweetener is completely dissolved, boiled at 115°C until the solid content is 86% (detected by a saccharimeter), to obtain a sugar solution, and the pH is controlled to be 6.0;

[0068] S3, mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 80% (detected by a saccharimeter), and control the pH to 4.5;

[0069] S4. Preparation of calcium salt dispersion:

[0070] Take 35g of milk mineral salt, mix and grind with 70g of maltitol liquid to obtain a calcium salt dispersion;

[0071] S5. Add the calcium salt dispersion obtained in S4 to the mixed solution in S3 for preparation, and control the pH value to 6.5 to obtain a feed solution.

[0072] S6. Pour the liquid obtained in step S5 into a mold, dry for 48 hours, demould at 22° C., and then perform surface treatment.

[0073] Example 2 A method for preparing calcium-containing soft candy

[0074] S1. Weigh 7 g of low-ester pectin and 18 g of isomalt, mix them, and stir and dissolve them in 70 g of 85° C. water to obtain a pectin solution, and control the pH to 4.0;

[0075] S2, 20g isomalt, 10g erythritol, 140g maltitol solution and water, water is added until the sweetener is completely dissolved, boiled at 115°C until the solid content is 86% (detected by a saccharimeter), to obtain a sugar solution, and the pH is controlled to 6.0;

[0076] S3. Mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 80% (detected by a saccharimeter), and control the pH to 4.5.

[0077] S4. Take 25g of milk mineral salt (calcium content is 26%), mix it with a colloidal solution (containing 50g of gelatin and 100g of water), grind it and stir it to obtain a colloidal mother liquor, then drip the colloidal mother liquor into caprylic decanoic acid glyceride at a temperature of 4°C through a pill dropping machine to obtain microspheres with an average particle size of 100μm, and then freeze-dry it at 25°C for 3h to remove moisture to obtain calcium salt microspheres.

[0078] S5. Disperse the calcium salt microspheres obtained in S4 and add them into the mixed solution of S3 for preparation, and control the pH value to 6.0 to obtain a feed solution.

[0079] S6, pouring the liquid obtained in step S5 into a mold, drying for 50 hours, demoulding at 18° C., and surface treatment to obtain the calcium-containing soft candy.

[0080] Example 3 A method for preparing calcium-containing soft candy

[0081] S1. Weigh 5 g of high-ester pectin and 15 g of white sugar, mix them, and use 60 g of 85°C water to stir and dissolve them to obtain a pectin solution, and control the pH to 3.5;

[0082] S2, weigh 75g maltose syrup, 72g white sugar, and 30g water, heat and dissolve, cook at 118°C until the solid content is 82% (detected by a saccharimeter), obtain sugar solution, and control the pH to 5.8;

[0083] S3. Mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 78% (detected by a saccharimeter), and control the pH to 4.5.

[0084] S4. Take 40g of tricalcium phosphate (calcium content is 40%), mix and grind with a colloidal solution (containing 32g of sodium alginate, 16g of acetate starch, 0.1g of medium-temperature α-amylase (enzyme activity 20000U / g) and 1000g of water) to obtain a colloidal mother liquor, and then drop the colloidal mother liquor into a 2% mass concentration of calcium chloride aqueous solution through a pill dropping machine to obtain microspheres with an average particle size of 100μm, and then freeze-dry at 20°C for 3.5h to remove moisture to obtain calcium salt microspheres.

[0085] S5. Disperse the calcium salt microspheres obtained in S4 and add them into the mixed solution of S3 for preparation, and control the pH value to 3.2 to obtain a feed solution.

[0086] S6, pouring the liquid obtained in step S5 into a mold, drying for 36 hours, demoulding at 26° C., and surface treatment to obtain the calcium-containing soft candy.

[0087] Example 4 A method for preparing calcium-containing soft candy

[0088] S1. Weigh 5 g of low-ester pectin and 5 g of low-ester amidated pectin and mix with 30 g of maltitol, add 100 g of water at 85° C. and stir to dissolve to obtain a pectin solution, and control the pH to 4.0;

[0089] S2, weighing 20g of maltitol, 10g of sorbitol, 20g of xylitol, 150g of isomaltooligosaccharide syrup and water, heating and dissolving, boiling at 100°C until the solid content is 80% (detected by a saccharimeter), obtaining a sugar solution, and controlling the pH to 5.5;

[0090] S3, mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 75% (detected by a saccharimeter), and control the pH to 5.0;

[0091] S4. Take 50g of calcium citrate (calcium content is 21%), mix it with a solution (containing 10g of gelatin, 10g of gum arabic, and 1000g of water), grind and stir to obtain a colloidal mother liquor, and then drop the colloidal mother liquor into a 2wt% calcium chloride aqueous solution through a pill dropping machine to obtain microspheres with an average particle size of 1μm, and then freeze-dry at 22°C for 2h to remove water to obtain calcium salt microspheres.

[0092] S5. Disperse the calcium salt microspheres obtained in S4 and add them into the mixed solution of S3 for preparation, and control the pH value to 6.0 to obtain a feed solution.

[0093] S6, pouring the liquid obtained in step S5 into a mold, drying for 60 hours, demoulding at 26° C., and surface treatment to obtain the calcium-containing soft candy.

[0094] Comparative Example 2

[0095] S1. Weigh 4 g of low-ester pectin and 2 g of high-ester pectin and mix with 15 g of isomalt, add 60 g of water at 85°C and stir to dissolve to obtain a pectin solution, and control the pH to 3.8;

[0096] S2, weighing 20g of isomalt, 10g of erythritol, 140g of maltitol solution and water, adding water until the sweetener is completely dissolved, and boiling at 115°C until the solid content is 86% (detected by a saccharimeter) to obtain a sugar solution, and controlling the pH to 6.0;

[0097] S3. Mix the pectin solution obtained in S1 and the sugar solution obtained in S2, stir evenly, and cook until the solid content is 80% (detected by a saccharimeter), and control the pH to 4.5.

[0098] S4. Take 10g of milk mineral salt (calcium content is 26%), mix it with a solution (containing 30g of sodium alginate, 30g of acetate starch, and 1000g of water), grind and stir to obtain a colloidal mother liquor, and then drop the colloidal mother liquor into a 2wt% calcium chloride aqueous solution through a pill dropping machine to form a gel, and then freeze-dry it at 22°C for 3.5h to remove moisture to obtain calcium salt microspheres with an average particle size of 100μm.

[0099] S5. Disperse the calcium salt microspheres obtained in S4 and add them into the mixed solution of S3 for preparation, and control the pH value to 6.5 to obtain a feed solution.

[0100] S6, pouring the liquid obtained in step S5 into a mold, drying for 72 hours, demoulding at 22° C., and surface treatment to obtain the calcium-containing soft candy.

[0101] Effect experiment

[0102] Experiment 1 Taste Test

[0103] Depend on Figure 1 It can be seen that in Example 1, by adding calcium salt microspheres, the rapid combination of calcium ions with pectin is slowed down, the calcium salt microspheres are evenly distributed in the sugar solution, the fluidity is good during pouring, and the soft candy after molding is delicate and has no gritty feeling.

[0104] Depend on Figure 2 It can be seen that compared with Example 1, the product of Comparative Example 1 pre-coagulated after the calcium salt dispersion was directly added during the preparation process, and the fluidity was significantly reduced during the pouring process. After molding, the soft candy had a loose and uneven texture and contained a large number of gum block particles.

[0105] As shown in Tables 1-3, after adding calcium salt microspheres to Comparative Example 2, the rapid combination of calcium ions with pectin was slowed down, the calcium salt microspheres were evenly distributed in the sugar solution, and the fluidity was good during pouring, but the gel forming speed was slow, and the product showed a poor gel state. Due to the small amount of milk mineral salt added, the calcium content in the whole product was low, only about 40 mg / grain.

[0106] The descriptive quantitative analysis method was used to conduct sensory evaluation on the nutritious soft candies obtained in the embodiments and comparative examples. The sensory evaluation panel consisted of 20 assessors with independent evaluation capabilities, half of whom were male and half were female. The assessors were professionally trained on food sensory related content before participating in the evaluation and had independent judgment capabilities on various sensory indicators. The nutritious soft candies were scored with taste, elasticity, color, chewiness, taste and smell as indicators, with a score of 0-10. The higher the score, the better the calcium soft candies. The scoring results are shown in Table 1.

[0107] Table 1

[0108]

[0109]

[0110] Experiment 2: Calcium content test

[0111] Experimental methods

[0112] In Example 1, Comparative Example 1 and Example 2, the amount of calcium added per 5g soft candy was set to 150mg, and in Example 3, the amount of calcium added per 5g soft candy was set to 250mg. The calcium content was tested after the soft candies were formed and dried.

[0113] The experimental measurement results are shown in Table 2.

[0114] Table 2

[0115] project Calcium (calculated as Ca) per 5g tablet Example 1 152 Example 2 151 Example 3 252 Example 4 175 Comparative Example 1 80 Comparative Example 2 43

[0116] Experimental results analysis

[0117] The calcium content of Example 1 is 152 mg / 5 g, that of Example 2 is 151 mg / 5 g, and that of Example 3 is 252 mg / 5 g, which is consistent with the added amount. The calcium content of Comparative Example 1 is 80 mg, which is due to the pre-coagulation of the comparative example during the blending process, and the uneven distribution of calcium ions, resulting in a low calcium content.

[0118] In Examples 1-4 of the present invention, calcium salt is loaded in a water-soluble colloid. During the blending process, it is unexpectedly found that the calcium salt does not react with pectin, and the liquid is not pre-coagulated by calcium ions during the blending process. Therefore, the soft candies made in Examples 1-4 have a high calcium content, are evenly distributed, and have no gritty feeling.

[0119] Experiment 3: Stability test

[0120] Experimental methods

[0121] The nutritious soft candies obtained in Example 1 and Comparative Example 1 were placed under conditions of a temperature of 37° C. and a humidity of 75%. After accelerated observation for 3 months, the nutritious soft candies were tested. The results are shown in Table 3.

[0122] Table 3

[0123]

[0124]

[0125] Experimental results analysis

[0126] After 3 months of acceleration, except for the darkening of color, the other indicators of Example 1 soft candy were normal. Since the product of Comparative Example 1 was pre-coagulated during the pouring process, the soft candy had poor water locking ability during the accelerated test. It began to leak water after 1 month of acceleration, and the water leakage was serious after 3 months of acceleration. Due to the pre-coagulation, the calcium ions were not evenly distributed in the soft candy, so the measured calcium content was high and low.

[0127] In summary, through the innovative preparation of calcium salt microspheres, calcium salt is loaded in water-soluble colloids, which not only effectively eliminates the negative impact of calcium salt on the taste of soft candies, but also ensures stable calcium content and a long shelf life.

Claims

1. A method for preparing calcium-containing soft candy, characterized in that: The steps include: S1. Preparation of pectin solution Weigh pectin and sweetener, mix them, and then add water to dissolve them to obtain a pectin solution; S2. Preparation of sugar solution Weigh the sweetener, add water to dissolve, and boil to obtain sugar solution; S3. Preparation of mixed solution The pectin solution of step S1 and the sugar solution of step S2 are mixed, stirred and boiled to obtain a mixed solution; S4. Preparation of calcium salt microspheres Take a water-soluble colloid and add water to dissolve it to obtain a solution; add calcium salt to the solution and grind and stir to obtain a colloid mother solution, add the colloid mother solution to a coagulation bath to form a gel, and dry the gel to obtain the calcium salt microspheres; S5. Prepare liquid The calcium salt microspheres obtained in step S4 are added to the mixed solution in step S3 to prepare a feed solution; S6. Preparation of calcium-containing soft candy The liquid material obtained in step S5 is poured into a mold, dried, demoulded, and surface treated to obtain the calcium-containing soft candy.

2. The preparation method according to claim 1, characterized in that: The mass ratio of pectin to sweetener in step S1 is 5-10:15-30; the temperature of the water is 80° C.-85° C.; and the pH of the pectin solution is 3.5-4.

5.

3. The preparation method according to claim 1, characterized in that: The pectin described in step S1 is selected from one or more of low-ester pectin, high-ester pectin, and low-ester amidated pectin.

4. The preparation method according to claim 1, characterized in that: The sweeteners described in steps S1 and S2 are sugars or sugar alcohols, and the sugars or sugar alcohols include but are not limited to one or more of maltitol, maltitol liquid, erythritol, sorbitol, isomalt, xylitol, maltose syrup, white sugar, inulin, fructooligosaccharides, xylo-oligosaccharides and isomalt-oligosaccharides.

5. The preparation method according to claim 1, characterized in that: The boiling temperature in step S2 is 100-120° C., the boiling degree is such that the solid content is 80-85%; the pH of the sugar solution is 5.5-6.

5.

6. The preparation method according to claim 1, characterized in that: The degree of boiling in step S3 is 75-80% of solid content; the pH of the mixed solution is 4.5-5.

0.

7. The preparation method according to claim 1, characterized in that: The mass ratio of the calcium salt to the water-soluble colloid in step S4 is 25-50:20-50; the water-soluble colloid is one or more selected from gelatin, sodium alginate, acetate starch, gum arabic, octenyl succinate starch ester, xanthan gum, gellan gum, locust bean gum and carboxymethyl cellulose; the diameter of the calcium salt microspheres is 1-100 μm.

8. The preparation method according to claim 1, characterized in that: The calcium salt described in step S4 is selected from one or more of milk mineral salt, tricalcium phosphate, calcium citrate, calcium lactate and calcium citrate malate; the method of adding the colloidal mother solution to the coagulation bath is selected from one of the dropping method, microfluidics method and membrane emulsification method.

9. The preparation method according to claim 1, characterized in that: The pH value of the feed solution described in step S5 is 3.0-7.

0.

10. A calcium-containing soft candy prepared by the preparation method according to any one of claims 1 to 9.

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