Gum-based candy capable of improving stability of B vitamins and preparation method of gum-based candy

Abstract

The invention relates to the field of food, and particularly discloses gum-based candies capable of improving the stability of B vitamins and a making method of the gum-based candies. The invention discloses gum-based candies capable of improving the stability of B vitamins. 100 parts of gum-based candies comprise the following raw materials in parts by weight: 17.5-23.5 parts of gum-based materials, 1-4 parts of a taste masking agent, 0.023-0.028 part of B vitamin capsules, 0.1-1 part of food coloring, 1-4 parts of edible acid and the balance of a filling agent, the B-group vitamin capsule is prepared from a core material and a wall material according to the mass ratio of 1: (2.3-2.5), the core material comprises B-group vitamin, and the wall material comprises konjac glucomannan, bacterial cellulose nanofiber and glycerol according to the mass ratio of 1: (0.02-0.04): (0.2-0.3). The gum-based candy is rich in B vitamins, and the B vitamins are good in stability, long in chewing time and good in viscoelasticity.

Description

Technical Field

[0001] The present application relates to the field of food technology, and more specifically, to a gum-based candy for improving the stability of B vitamins and a preparation method thereof. Background Art

[0002] Candy is a solid or semi-solid sweet food made from white sugar, powdered syrup (starch or other sugar) or permitted sweeteners and edible pigments as the main raw materials, processed according to certain production process requirements. It can be divided into hard candy, hard sandwich candy, cream candy, gel candy, polished candy, gum-based candy, inflated candy and compressed candy, etc. Among them, gum-based candy is a chewy functional candy, which is usually made of a gelatinous matrix, flavors, edible pigments and other auxiliary additives. The definition and classification of gum-based candy include pectin candy, gelatin candy and puffed candy, etc. In the production process, gum-based candy needs to use chewy and water-insoluble gelatin raw materials, which are refined and mixed with sugar, flavorings and necessary additives.

[0003] B vitamins are essential nutrients for the human body. They play an important role in maintaining normal matrix metabolism, regulating nerve function, and promoting blood circulation. B vitamins include vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B5 (pantothenic acid), vitamin B6 (pyridoxine), vitamin B7 (biotin), vitamin B9 (folic acid), vitamin B12 (cyanocobalamin) and other vitamins. Adding B vitamins to gum-based candies can provide consumers with additional nutrition. For example, vitamin B2 (riboflavin) plays an important role in the metabolism of amino acids, fatty acids and carbohydrates, participates in biological oxidation and energy metabolism in the body, participates in the metabolism of niacin and vitamin B6, participates in the body's antioxidant defense system, participates in drug metabolism, and improves the body's ability to adapt to environmental stress.

[0004] However, B elements, such as vitamins B1, B2, B5 and B9, have different characteristics and stabilities in their chemical structures. Therefore, they are easily affected by factors such as heat, light, and oxidation during food processing, storage, and cooking. As a result, the B vitamins added to gum-based candies will be gradually lost during processing or storage. Summary of the invention

[0005] In order to improve the stability of B vitamins during the preparation and storage of gum-based candies and reduce the impact of oxidative factors such as light and heat on their content, the present application provides a gum-based candy with improved stability of B vitamins and a method for preparing the same.

[0006] In a first aspect, the present application provides a gum-based candy for improving the stability of B vitamins, using the following technical solution: A gum-based candy for improving the stability of B vitamins, wherein 100 parts of the gum-based candy include the following raw materials in parts by weight: 17.5-23.5 parts of gum base, 1-4 parts of taste masking agent, 0.023-0.028 parts of B vitamin capsules, 0.1-1 parts of food coloring, 1-4 parts of food acid, and the remainder is filler; The raw materials of the B vitamin capsule include a core material and a wall material in a mass ratio of 1:2.3-2.5, the core material includes B vitamins, and the wall material includes konjac gum, bacterial cellulose nanofibers and glycerol in a mass ratio of 1:0.02-0.04:0.2-0.3.

[0007] By adopting the above technical scheme, bacterial cellulose nanofibers, konjac gum and glycerin are used as the wall materials of the capsules. The bacterial cellulose is edible and its common name is coconut fruit. This bacterial cellulose is produced through a specific microbial fermentation process and has high purity, a three-dimensional nanostructure network, high strength and high water content. It has good biodegradability and biocompatibility and has no obvious toxicity to a variety of bacteria and animal systems. Compared with ordinary cellulose nanofibers, it has higher purity and a finer three-dimensional nanofiber network structure. Bacterial cellulose nanofibers are a new type of nanomaterial with excellent mechanical properties, barrier properties and thermal stability. Due to the unique nanostructure and good biocompatibility of bacterial cellulose nanofibers, B vitamins can be wrapped inside, thereby isolating oxygen and heat, reducing their oxidation losses, and to a certain extent, can enhance the thermal stability of B vitamins. Bacterial cellulose nanofibers can be used as food additives to improve the taste, stability and nutritional value of food.

[0008] Konjac gum is extracted from the perennial herb konjac. It is a non-ionic polysaccharide composed of D-glucose and D-mannose connected by β-1,4 glycosidic bonds. It has good biocompatibility and biodegradability. It is a high-dietary fiber, low-protein, low-calorie food rich in trace elements and more than a dozen amino acids required by the human body. It has multiple physical and chemical properties such as water solubility, gelation, film-forming, suspension, thickening, stability, and adhesion. Due to its good stability and gelling properties, konjac gum can slow down the contact between oxygen and B vitamins, reduce their oxidation rate, and to a certain extent protect B vitamins from thermal oxidation damage; adding bacterial cellulose nanofibers as a reinforcing agent to konjac gum can significantly improve the mechanical strength, waterproofness and thermal stability of konjac gum film.

[0009] Optionally, the core material is further added with Tremella polysaccharide coated grape seed ultrafine powder, and the mass ratio of Tremella polysaccharide coated grape seed ultrafine powder to B vitamins is 0.05-0.1:1.

[0010] By adopting the above technical scheme, ultrafine grape seed powder is coated with Tremella polysaccharide and mixed with B vitamins as the core material. Grape seeds are rich in proanthocyanidins, which are a powerful antioxidant and show strong antioxidant capacity. The absorption effect is better after ultrafine grinding. It is used in gum-based candies to improve the antioxidant properties of B vitamins. Tremella polysaccharide is an acidic heteropolysaccharide extracted from Tremella fruiting bodies. Its main chain structure is composed of mannan connected by α-(1→3) glycosidic bonds, and the side chains contain components such as glucuronic acid and xylose. This special structure makes Tremella polysaccharide have excellent water retention capacity and antioxidant properties. Tremella polysaccharide can maintain the integrity of its structure and function at higher temperatures, and is not prone to thermal degradation or deformation, so that it maintains stable quality during food processing, storage and transportation. When Tremella polysaccharide is coated with ultrafine grape seed powder, when it is mixed and dissolved with B vitamins, Tremella polysaccharide can protect B vitamins and improve the viscosity of the core material, thereby increasing the interfacial force with the wall material and increasing the encapsulation stability.

[0011] Optionally, the gum base comprises modified gluten powder, hydroxypropyl methylcellulose and liquid gum resin in a mass ratio of 0.1-0.3:0.2-0.4:1.

[0012] By adopting the above technical scheme, hydroxypropyl methylcellulose is a non-ionic cellulose ether made from cellulose as raw material, which can be dissolved in cold water to form a transparent viscous solution, has good swelling, expansion and gel properties, can form a certain network structure, increase the elasticity of candy, and this network structure helps to maintain the shape and stability of candy, so that it is not easy to lose chewiness during chewing, and hydroxypropyl methylcellulose can form a thin film covering the surface of candy to prevent the candy from losing moisture too quickly and drying, which helps to maintain the softness and wetness of candy, prolong the chewing time, and make the taste of candy more delicate and rich, and at the same time it can also improve the antioxidant capacity of B vitamins.

[0013] Gluten is a plant protein derived from wheat flour with excellent viscoelasticity and extensibility. Modified gluten is made by modifying gluten with glutamine transaminase. Glutamine transaminase can enhance the function of protein by strengthening the covalent cross-linking between protein molecules and between peptide chains within molecules, thereby significantly improving the viscoelasticity and extensibility of gluten, thereby effectively improving the elasticity of gum-based candies, making the candies more chewy and with a richer taste. In addition, it can also improve the structural stability of candies, making them less likely to break during chewing, thereby extending the chewing time of gum-based candies, allowing consumers to enjoy a longer-lasting taste and flavor and get a better chewing experience.

[0014] The main component of liquidambar resin is pentacyclic triterpenoid compounds, which have antiviral, anti-inflammatory and antibacterial functions, and have good oxidation resistance and are not easy to oxidize. Liquidambar resin has excellent viscosity and elasticity, which helps to form a stable network structure in candy and improve the elasticity of candy. When candy is subjected to external force, this network structure can effectively absorb and disperse stress, making it difficult for candy to deform or break; and it can give candy a softer and more elastic taste, so that consumers can experience a richer taste experience when chewing. The viscosity of liquidambar resin helps candy maintain its morphological stability for a longer time in the mouth, thereby extending the chewing time. This allows consumers to enjoy the taste and flavor of candy for a longer time. The viscosity of liquidambar resin can also promote the release and diffusion of flavor substances in candy, allowing consumers to fully experience the flavor of candy during chewing.

[0015] Optionally, the taste masking agent comprises edible sugar alcohol and fragrance in a mass ratio of 1:0.01-0.05.

[0016] By adopting the above technical solution, the edible sugar alcohol has a refreshing sweet taste, can improve the flavor of gum-based candies, and reduce consumers' sugar intake, and the fragrance can improve the unpleasant smell of gum-based candies.

[0017] Optionally, the taste masking agent further comprises mogroside and chitosan, and the mass ratio of mogroside, chitosan and edible sugar alcohol is 0.1-0.2:0.1-0.15:1.

[0018] By adopting the above technical scheme, chitosan is a natural high molecular weight polysaccharide with a large number of amino and hydroxyl functional groups on its molecular chain. These functional groups can form hydrogen bonds and other interaction forces, so that chitosan has a certain viscosity and can also form an adhesive gel in water. In addition, the amino and hydroxyl functional groups in the molecular structure of chitosan give it a certain antioxidant ability. These functional groups can react with free radicals. Mogroside has high sweetness and a low glycemic index. It is a good sweetener and also has antioxidant, antibacterial, caries prevention, cough and expectorant effects. It can improve the taste of gum-based candies and improve their antibacterial effects.

[0019] Optionally, the edible sugar alcohol is selected from at least one of erythritol, xylitol, isomalt, maltitol and sorbitol.

[0020] By adopting the above technical solution, sugar alcohols are not easily metabolized by bacteria in the oral cavity to produce acidic substances, and are therefore not easy to corrode teeth, which helps prevent tooth decay. Sugar alcohols have a low glycemic index and are not easy to cause a sharp increase in blood sugar after consumption. They are suitable for diabetic patients or people who need to control blood sugar.

[0021] Optionally, the edible acid is selected from at least one of citric acid, lactic acid, malic acid, tartaric acid and fumaric acid.

[0022] By adopting the above technical scheme, the addition of edible acid can give gum-based candy a unique sour taste, making the candy taste more rich and diverse, and the sour taste can stimulate taste buds, enhance appetite, and increase consumers' liking for candy. In the production process of gum-based candy, edible acid can help adjust the pH value of the product to keep it within an appropriate range, which helps to maintain the stability of the candy and extend the shelf life. Citric acid, hydroxysuccinic acid, etc. also have a certain preservative effect, which can inhibit the growth and reproduction of microorganisms and extend the shelf life of gum-based candy. In addition, citric acid can also promote the body's absorption of substances such as calcium and iron. While enjoying delicious food, it supplements the body with the necessary nutrients. Edible acid can also react with other ingredients in candy to produce new flavor substances and color changes, making the candy more attractive.

[0023] Optionally, the filler is selected from at least one of talc, calcium carbonate, beeswax and calcium hydrogen phosphate.

[0024] By adopting the above technical solution, the filler can increase the density and hardness of the gum base and improve the chewing resistance of the candy.

[0025] Optionally, the B vitamins are selected from at least one of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9 and vitamin B12.

[0026] In a second aspect, the present application provides a method for preparing gum-based candies that improves the stability of B vitamins, using the following technical solution: A method for preparing gum-based candy for improving the stability of B vitamins, comprising the following steps: Preparation of vitamin B capsules: dissolving vitamin B in distilled water to prepare a core material solution; Dissolve konjac gum in deionized water, add glycerol, heat to 95-100°C and stir for 25-30 minutes, add bacterial cellulose nanofibers, stir evenly, and degas to obtain a wall material solution; The wall material solution is added to the core material solution, homogenized and then spray-dried to prepare B vitamin capsules; Preparation of taste-masking spray: dissolving chitosan in acetic acid solution, adding momordica grosvenori glycosides, edible sugar alcohol and aromatics, stirring until dissolved, to prepare taste-masking spray; The method comprises the following steps of preparing a gum base: mixing maple resin, modified gluten powder and hydroxypropyl methylcellulose, heating the mixture until the mixture is melted, and preparing a gum base; preparing a candy: mixing the gum base and a filler according to the raw material ratio, kneading and mixing the mixture at 120-130° C. for 8-10 minutes, adding edible pigment and edible acid, continuing to knead and mix the mixture for 10-15 minutes, cooling the mixture to 70-90° C., adding a vitamin B capsule, mixing the mixture for 20-30 minutes, pouring the mixture into a mold and cooling the mixture to prepare a semi-finished embryo, spraying a taste-masking spray liquid evenly on the semi-finished embryo, and drying the mixture by forced air at 30-40° C. for 8-10 hours to prepare a gum-based candy.

[0027] By adopting the above technical scheme, the core material solution and the wall material solution are mixed and then spray-dried to prepare B vitamin capsules. Spray drying is an efficient and rapid drying method, which can disperse the liquid raw material into droplets and dry the droplets with hot air to obtain a powdered capsule product. During the spray drying process, the mixture of bacterial cellulose nanofibers and konjac gum is atomized into tiny droplets and contacts with hot air, so that the water evaporates rapidly and finally forms a solid film. The bacterial cellulose nanofiber reinforced konjac gum composite film is close to a plastic film in appearance and has excellent mechanical properties, barrier properties and thermal stability. Since konjac gum and bacterial cellulose nanofibers are both natural materials, the composite film also has the characteristics of safety, environmental protection, degradability, freshness preservation, and extended shelf life.

[0028] The flavor masking agent is made into a flavor masking spray and sprayed on the semi-finished embryo made of gum base materials. After drying, the chitosan in the flavor masking agent can form a protective film on the semi-finished embryo, reducing the effects of factors such as heat and oxygen on the stability of B vitamins.

[0029] In summary, this application has the following beneficial effects: 1. Since the present application adopts a wall material containing bacterial cellulose nanofibers and konjac gum to cover the B vitamins as the core material, the bacterial cellulose nanofibers can isolate the heat and oxygen of the B vitamins, reduce the oxidation loss during processing and storage, and the gel property of konjac gum improves the thermal stability of the wall material, enhances the antioxidant capacity of the B vitamins, improves its stability during storage and processing, and improves the chewiness of the gum-based candy.

[0030] 2. In the present application, modified gluten, hydroxypropyl methylcellulose and liquid gum resin are preferably used as gum base materials, which can form a gum-based candy with a certain network structure and better viscoelasticity, thereby enhancing the chewiness and viscoelasticity of the gum-based candy and making the taste more delicate and rich, thereby obtaining a better chewing experience. At the same time, liquid gum resin and hydroxypropyl methylcellulose can also improve the thermal stability of the gum-based candy to a certain extent.

[0031] 3. In the present application, edible sugar alcohols, aromatics, mogroside and chitosan are preferably used to prepare a taste-masking spray, which is sprayed on a semi-finished embryo made of a gum base, a filler, a B vitamin capsule, etc., to obtain a protective film, thereby further enhancing the chewiness and antioxidant stability. DETAILED DESCRIPTION

[0032] The following examples further illustrate the present application in detail. Example

[0033] Example 1: A gum-based candy for improving the stability of B vitamins, the raw materials are as shown in Table 1, wherein the gum base comprises modified gluten, hydroxypropyl methylcellulose and sweet gum resin in a mass ratio of 0.3:0.4:1, the preparation method of the modified gluten is as follows: soybean protein and gluten are mixed and ground for 15 minutes, glycerol is added and ground for 35 minutes, placed at 4°C for 48 hours, and molded at 140°C and 20MPa for 6 minutes, and the preparation method of the sweet gum resin is as follows: The invention discloses a method for preparing a light yellow transparent solid by mixing 100 g of maple resin and 40 g of pinene essential oil, heating and dissolving the mixture, filtering the mixture through gauze to remove impurities, washing the filtrate with boiling water, extracting and collecting the upper lipid liquid after washing, repeating the process for 5 times, heating the mixture to 80°C, introducing nitrogen gas preheated to 80°C for distillation, cooling the mixture, and obtaining a light yellow transparent solid. The maple resin is selected from Bozhou Baichuan Pharmaceutical Co., Ltd.; the taste masking agent comprises edible sugar alcohol, aromatics, mogroside and chitosan in a mass ratio of 1:0.05:0.2:0.15. Sugar, edible sugar alcohols include erythritol and sorbitol in a mass ratio of 1:1, the fragrance is apple essence, mogroside is selected from Guangzhou Xichu Biotechnology, item number 555, the deacetylation degree of chitosan is 80%, selected from Shandong Yuzhixing Biotechnology, item number 675, the edible acid is citric acid, the filler is talcum powder, the B vitamin capsules include a core material and a wall material in a mass ratio of 1:2.5, the core material is B vitamins, the B vitamins include vitamin B1 and vitamin B2 in a mass ratio of 1:1, the wall material includes konjac gum, bacterial cellulose nanofibers and glycerol in a mass ratio of 1:0.04:0.3, the preparation method of bacterial cellulose nanofibers is as follows: the bacterial cellulose is homogenized at 15000 rpm at 25°C for 5 minutes, centrifuged for 10 minutes, and then hydrolyzed with 2.5M hydrochloric acid at 70°C for 1 hour with stirring, and then centrifuged and washed to a neutral pH, and the bacterial cellulose is selected from Guilin Qihong Technology.

[0034] The method for preparing the gum-based candy for improving the stability of B vitamins comprises the following steps: S1. Preparation of vitamin B capsules: (1) dissolving 10 g of vitamin B in 15 g of distilled water to obtain a core material; (2) dissolving 18.66 g of konjac gum in 37.5 g of deionized water, adding 5.6 g of glycerol, heating to 100 °C and stirring for 25 min, adding 0.74 g of bacterial cellulose nanofibers, homogenizing at 20,000 rpm for 2 min, and degassing at 60 °C for 30 min using an ultrasonic device to obtain a wall material solution; (3) adding the wall material solution to the core material solution at a mass ratio of core material to wall material of 1:2.5, homogenizing and spray drying to obtain vitamin B capsules, wherein the inlet air temperature during spray drying is 150 °C and the inlet air flow rate is 0.75 m 3 / min, feed flow rate 20ml / min, spray pressure 245kPa; S2. preparing a taste-masking spray: dissolving chitosan in an acetic acid solution three times its mass, adding mogroside, edible sugar alcohol and aromatics, and stirring until completely dissolved to prepare a taste-masking spray; S3, preparing gum base: mixing liquid gum resin, modified gluten powder and hydroxypropyl methylcellulose, and heating until melted to prepare gum base; S4. Prepare candy: according to the raw material ratio, mix the gum base and filler, knead and mix at 120°C for 10 minutes, add edible coloring and edible acid, continue kneading and mixing for 15 minutes, add B vitamin capsule after cooling to 70°C, mix for 30 minutes, pour into a mold, cool to obtain a semi-finished embryo, spray the taste-masking spray evenly on the semi-finished embryo, dry it with air at 30°C for 10 hours, and obtain gum-based candy.

[0035] Table 1 Amount of raw materials used for gum-based candies in Examples 1-4 Example 2: A gum-based candy for improving the stability of B vitamins, the raw materials are as shown in Table 1, wherein the gum base comprises modified gluten, hydroxypropyl methylcellulose and sweet gum resin in a mass ratio of 0.1:0.2:1, the preparation method of the modified gluten is as follows: the soybean protein and gluten are mixed and ground for 15 minutes, glycerol is added and ground for 35 minutes, placed at 4°C for 48 hours, and molded at 140°C and 20MPa for 6 minutes, and the amount of sweet gum resin is 0.1:0.2:1. The preparation method is as follows: 100g of maple resin and 40g of pinene essential oil are mixed, heated to dissolve, filtered through gauze to remove impurities, the filtrate is washed with boiling water, and the upper layer of lipid liquid is extracted and collected after washing, and the process is repeated 5 times, and then heated to 80°C and nitrogen preheated to 80°C is introduced for distillation, and cooled to obtain a light yellow transparent solid. The maple resin is selected from Bozhou Baichuan Pharmaceutical Co., Ltd.; the taste masking agent includes edible sugar alcohol, aromatics, and Luo Han in a mass ratio of 1:0.01:0.1:0.1 Mogroside and chitosan, edible sugar alcohol is maltitol, fragrance is apple essence, mogroside is selected from Guangzhou Xichu Biotechnology, item number 555, chitosan has a deacetylation degree of 80% and is selected from Shandong Yuzhixing Biotechnology, item number 675, edible acid is malic acid, filler is calcium carbonate, B vitamin capsules include core material and wall material with a mass ratio of 1:2.3, the core material is B vitamins, B vitamins include vitamin B1H and vitamin B2 with a mass ratio of 1:1, the wall material includes konjac gum, bacterial cellulose nanofibers and glycerol with a mass ratio of 1:0.02:0.2, the preparation method of bacterial cellulose nanofibers is as follows: the bacterial cellulose is homogenized at 15000 rpm at 25°C for 5 minutes, centrifuged for 10 minutes, and then hydrolyzed with 2.5M hydrochloric acid at 70°C for 1 hour with stirring, and then centrifuged and washed to a neutral pH, and the bacterial cellulose is selected from Guilin Qihong Technology.

[0036] The method for preparing the gum-based candy for improving the stability of B vitamins comprises the following steps: S1. Preparation of vitamin B capsules: (1) dissolving 10 g of vitamin B in 15 g of distilled water to obtain a core material; (2) dissolving 18.86 g of konjac gum in 34.5 g of deionized water, adding 3.77 g of glycerol, heating to 95° C. and stirring for 30 min, adding 0.377 g of bacterial cellulose nanofibers, homogenizing at 20,000 rpm for 2 min, and degassing at 60° C. for 30 min using an ultrasonic device to obtain a wall material solution; (3) adding the wall material solution to the core material solution, homogenizing and spray drying to obtain a vitamin B capsule. During spray drying, the inlet air temperature is 150° C. and the inlet air flow rate is 0.75 m 3 / min, feed flow rate 20ml / min, spray pressure 245kPa; S2. preparing a taste-masking spray: dissolving chitosan in an acetic acid solution three times its mass, adding mogroside, edible sugar alcohol and aromatics, and stirring until completely dissolved to prepare a taste-masking spray; S3, preparing gum base: mixing liquid gum resin, modified gluten powder and hydroxypropyl methylcellulose, and heating until melted to prepare gum base; S4. Prepare candy: according to the raw material ratio, mix the gum base and filler, knead and mix at 130°C for 8 minutes, add edible coloring and edible acid, continue kneading and mixing for 10 minutes, cool to 90°C, add B vitamin capsules, mix for 20 minutes, pour into a mold, cool to obtain a semi-finished embryo, spray the taste-masking spray evenly on the semi-finished embryo, dry it at 40°C for 8 hours, and obtain gum-based candy.

[0037] Example 3-4: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that the amounts of raw materials used are as shown in Table 1.

[0038] Example 5: A gum-based candy for improving the stability of B vitamins, which differs from Example 1 in that the gum base is styrene-butadiene rubber.

[0039] Example 6: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that an equal amount of liquidambar resin is used in the gum base to replace modified gluten.

[0040] Example 7: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that liquidambar resin is not added to the gum base.

[0041] Example 8: A gum-based candy for improving the stability of B vitamins, which differs from Example 1 in that hydroxypropyl methylcellulose is not added to the gum base.

[0042] Example 9: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that gluten is not added to the gum base and the gum base is not modified with soy protein.

[0043] Example 10: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that chitosan and mogroside are not added to the taste masking agent.

[0044] Example 11: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that an equal amount of mogroside is used as a taste masking agent to replace chitosan.

[0045] Example 12: A gum-based candy for improving the stability of B vitamins. The difference from Example 1 is that ultrafine grape seed powder coated with tremella polysaccharide is further added to the core material, the mass ratio of ultrafine tremella polysaccharide coated hydatidiform mole powder to B vitamins is 0.1:1, and the preparation method of ultrafine glucose powder coated with tremella polysaccharide is as follows: a 6wt% aqueous solution of tremella polysaccharide is evenly sprayed on grape seeds crushed for 3 minutes, and then ultrafinely ground to less than 10μm after drying to obtain ultrafine grape seed powder coated with tremella polysaccharide.

[0046] Example 13: A gum-based candy for improving the stability of B vitamins. The difference from Example 1 is that ultrafine grape seed powder coated with tremella polysaccharide is further added to the core material, the mass ratio of ultrafine tremella polysaccharide coated hydatidiform mole powder to B vitamins is 0.05:1, and the preparation method of ultrafine glucose powder coated with tremella polysaccharide is as follows: a 6wt% aqueous solution of tremella polysaccharide is evenly sprayed on grape seeds crushed for 3 minutes, and then ultrafinely ground to less than 10μm after drying to obtain ultrafine grape seed powder coated with tremella polysaccharide.

[0047] Example 14: A gum-based candy with improved stability of B vitamins. The difference from Example 1 is that ultrafine grape seed powder is also added to the core material, and the mass ratio of ultrafine hydatidiform mole powder to B vitamins is 0.1:1. The preparation method of ultrafine glucose powder is as follows: ultrafinely grind grape seeds to less than 10 μm to obtain ultrafine grape seed powder.

[0048] Comparative Example Comparative Example 1: A gum-based candy with improved stability of B vitamins, which differs from Example 1 in that mogroside and chitosan, edible sugar alcohol and aromatics are mixed to prepare a taste-masking agent, and when the gum base and filler are mixed, the taste-masking agent is added and kneaded, and the remaining operations are the same as in Example 1.

[0049] Comparative Example 2: A gum-based candy for improving the stability of B vitamins, which differs from Example 1 in that the wall material is konjac gum.

[0050] Comparative Example 3: A gum-based candy for improving the stability of B vitamins, which differs from Example 1 in that B vitamin capsules are added together with edible pigments and edible acids, kneaded and blended at 120°C for 10 minutes, then poured into a mold, cooled to obtain a semi-finished embryo, and then sprayed with a taste-masking spray. The other parameters are the same as those in Example 1.

[0051] Performance testing Gum-based candies were prepared according to the methods in the examples and comparative examples, and various performance parameters of the gum-based candies were tested according to the following methods. The test results are recorded in Table 3.

[0052] 1. Sensory evaluation: The total score is 100 points, using the group scoring mean method. The sensory evaluation standards are shown in Table 2.

[0053] 2. Determination of chewing time: Put 5g of sample into the mouth and chew at a speed of 60 times / min, and measure the average chewing time of 6 people.

[0054] 3. Determination of elasticity: Determined using DHR-2 rheometer from TA Instruments, USA.

[0055] 4. Determination of the stability of B vitamins: For freshly produced gum-based candy products and gum-based candy products that have been accelerated for 3 months at a temperature of 30°C and a humidity of 65%, the vitamin B1 content is measured in accordance with the Chinese Pharmacopoeia.

[0056] Table 2 Sensory evaluation standards for gum-based candies Table 3 Performance test of gum-based candies Combining the raw material selection in Examples 1-4 and the test data in Table 3, it can be seen that the B vitamin capsules prepared by the specific method in Examples 1-4 and the gum-based candies prepared with gum base materials, taste masking agents, etc. have good sensory evaluation, viscoelasticity and chewiness, and the initial gum-based candies have a high content of B vitamins, and the content of B vitamins decreases slowly after the accelerated test, and have high storage stability.

[0057] In Example 5, styrene-butadiene rubber was used as the gum base. Compared with Example 1, the morphology and texture scores of the gum-based candies prepared in Example 5 were reduced, and the chewing time and elasticity became worse. The content of B vitamins in the initial candies decreased, and as the storage time increased, the content of B vitamins decreased rapidly, and the storage stability became worse.

[0058] In Example 6, liquid gum resin was used instead of modified gluten powder, and liquid gum resin and hydroxypropyl methylcellulose were used as gum base materials in a mass ratio of 0.4:1.3. The sensory evaluation of the prepared gum-based candy decreased, and the chewing time and elasticity decreased. The viscoelasticity of the gum-based candy deteriorated, and the thermal stability of B vitamins decreased slightly.

[0059] In Example 7 compared with Example 1, modified gluten and hydroxypropyl methylcellulose in a mass ratio of 0.3:0.4 were used as gum base materials. It can be seen that the color of the gum base candy did not deteriorate much, but the morphology, texture and smell changed greatly. The content of B vitamins was significantly reduced after 3 months of accelerated testing.

[0060] In Example 8, hydroxypropyl methylcellulose was not added, and modified gluten powder and liquid gum resin with a mass ratio of 0.3:1 were used as the gum base. The data in Table 3 showed that compared with Example 1, the color score of the gum-based candy prepared in Example 8 was worse, and the chewing time was shortened, the elasticity was reduced, and the antioxidant capacity was slightly reduced.

[0061] In Example 9, the gluten powder was not modified with soy protein. Compared with Example 1, the morphology and texture scores of the gum-based candy decreased, the chewing time and elasticity were reduced, and the vitamin B1 content did not change much.

[0062] In Example 10, chitosan and mogroside were not added to the taste masking agent. Compared with Example 1, the gum-based candy prepared in Example 10 had decreased scores in morphology, taste and smell, weakened viscoelasticity, and poor stability of B vitamins.

[0063] Example 11 Compared with Example 1, mogroside was used instead of chitosan, and the taste and smell scores of the gum-based candy were improved, but the scores of other items decreased, and the chewing time was not much improved compared with Example 10.

[0064] Compared with Example 1, Examples 12 and 13 further add ultrafine grape seed powder coated with Tremella polysaccharide to the core material. It can be seen that the chewing time of the gum-based candy is prolonged, and the initial product has a high content of B vitamins, and the decline rate slows down with time.

[0065] In Example 14, ultrafine grape seed powder was added to the core material. Compared with Example 13, the antioxidant capacity of B vitamins in the gum-based candy prepared in Example 14 was reduced.

[0066] In Comparative Example 1, mogroside, chitosan, edible sugar alcohol and fragrance were mixed to obtain a masking agent, which was then kneaded and mixed with the gum base. The data in Table 3 show that compared with Example 1, the B vitamins in the initial gum-based candy did not change much, but the antioxidant stability decreased with time.

[0067] In Comparative Example 2, only konjac gum was used as the wall material without adding bacterial cellulose nanofibers. It can be seen that the antioxidant stability of B vitamins in gum-based candies decreased significantly.

[0068] In Comparative Example 3, the B vitamin capsules were kneaded together with the gum base, food coloring and edible acid. It can be seen that the initial vitamin B1 content of the gum-based candy prepared in Comparative Example 3 was significantly reduced, indicating that adding the B vitamin capsules too early for kneading will affect the initial B vitamin content in the product.

[0069] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A gum-based candy for improving the stability of B vitamins, characterized in that: 100 parts of gum-based candy include the following raw materials in parts by weight: 17.5-23.5 parts of gum base, 1-4 parts of taste masking agent, 0.023-0.028 parts of B vitamin capsules, 0.1-1 parts of food coloring, 1-4 parts of food acid, and the balance is filler; The raw materials of the B vitamin capsule include a core material and a wall material in a mass ratio of 1:2.3-2.5, the core material includes B vitamins, and the wall material includes konjac gum, bacterial cellulose nanofibers and glycerol in a mass ratio of 1:0.02-0.04:0.2-0.

3.

2. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The core material is also added with ultrafine grape seed powder coated with tremella polysaccharide, and the mass ratio of the ultrafine grape seed powder coated with tremella polysaccharide to B vitamins is 0.05-0.1:

1.

3. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The gum base comprises modified gluten powder, hydroxypropyl methylcellulose and liquidambar resin in a mass ratio of 0.1-0.3:0.2-0.4:

1.

4. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The taste masking agent comprises edible sugar alcohol and aromatic agent in a mass ratio of 1:0.01-0.

05.

5. The gum-based candy for improving the stability of B vitamins according to claim 4, characterized in that: The taste masking agent also includes mogroside and chitosan, and the mass ratio of mogroside, chitosan and edible sugar alcohol is 0.1-0.2:0.1-0.15:

1.

6. The gum-based candy for improving the stability of B vitamins according to claim 4, characterized in that: The edible sugar alcohol is selected from at least one of erythritol, xylitol, isomalt, maltitol and sorbitol.

7. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The edible acid is selected from at least one of citric acid, lactic acid, malic acid, tartaric acid and fumaric acid.

8. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The filler is selected from at least one of talc, calcium carbonate, beeswax and calcium hydrogen phosphate.

9. The gum-based candy for improving the stability of B vitamins according to claim 1, characterized in that: The B vitamins are selected from at least one of vitamin B1, vitamin B2, vitamin B3, vitamin B5, vitamin B6, vitamin B7, vitamin B9 and vitamin B12.

10. The method for preparing gum-based candy for improving the stability of B vitamins according to any one of claims 1 to 9, characterized in that: The following steps are involved: Preparation of vitamin B capsules: dissolving vitamin B in distilled water to prepare a core material solution; Dissolve konjac gum in deionized water, add glycerol, heat to 95-100°C and stir for 25-30 minutes, add bacterial cellulose nanofibers, stir evenly, and degas to obtain a wall material solution; The wall material solution is added to the core material solution, homogenized and then spray-dried to prepare B vitamin capsules; Preparation of taste-masking spray: dissolving chitosan in acetic acid solution, adding momordica grosvenori glycosides, edible sugar alcohol and aromatics, stirring until dissolved, to prepare taste-masking spray; Preparation of gum base: mixing liquidambar resin, modified gluten powder and hydroxypropyl methylcellulose, and heating until melted to prepare gum base; Preparation of candy: according to the raw material ratio, the gum base material and the filler are mixed, the edible coloring and the edible acid are added after kneading and mixing at 120-130° C. for 8-10 minutes, the kneading and mixing is continued for 10-15 minutes, the B vitamin capsule is added after cooling to 70-90° C., the mixture is mixed for 20-30 minutes, the mixture is poured into a mold and cooled to obtain a semi-finished embryo, the taste masking spray liquid is evenly sprayed on the semi-finished embryo, and the semi-finished embryo is dried by air at 30-40° C. for 8-10 hours to obtain the gum-based candy.

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