Acid-resistant sandwiched soft sweets and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses acid-resistant sandwiched soft sweets and a preparation method thereof. The acid-resistant sandwiched soft sweets comprise a skin material and a core material, the wrapper material comprises the following components in parts by mass: 9-14 parts of compound colloid, 36-54 parts of white granulated sugar, 12-18 parts of trehalose, 64-96 parts of malt syrup, 10-25 parts of natural colored syrup and 17-27 parts of water; the core material is prepared from the following components in parts by mass: 25 to 38 parts of trehalose, 1.3 to 2 parts of a thickening agent, 0.2 to 0.4 part of agar, 4 to 6 parts of isomaltulose, 91 to 137 parts of malt syrup, 12 to 20 parts of a high-acid material, 0.8 to 1.2 parts of an alkaline buffering agent and 38 to 42 parts of water; wherein the compound colloid is a compound of gelatin, pectin and agar; the high-acid material is a concentrated fruit and vegetable product of which the pH value is less than or equal to 2.0.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to an acid-resistant filled gummy candy and its preparation method. Background Technology

[0002] In the production process of gummies, highly acidic materials with extremely low pH (usually less than 2.0) and rich in natural organic acids are often added to provide a prominent flavor. These highly acidic materials mainly include concentrated fruit and vegetable products, such as lemon / lime concentrate, passion fruit concentrate, chokeberry concentrate, plum concentrate, etc.

[0003] However, in traditional gummy candy production, the direct introduction of highly acidic materials can significantly damage the gel properties of the colloid due to their low pH value, affecting sugar crystallization, disrupting the gel network structure, and resulting in gummy candies that are difficult to shape, have a loose texture, and a short shelf life. Furthermore, acidic substances easily promote water migration in the candy, causing the outer layer to harden while the inside remains soft and moist, severely impacting the eating experience. Highly acidic fillings are also prone to penetrating and damaging the outer shell, leading to uneven filling distribution, softening of the outer shell, and a shortened shelf life. Existing technologies attempt to neutralize the acidity by adding alkaline substances to reduce the impact of highly acidic materials, but this often results in flavor loss, a deterioration in texture, difficulty in achieving a balance between flavor and texture, and challenges in process control. Summary of the Invention

[0004] The present invention aims to at least solve one of the aforementioned technical problems existing in the prior art. Therefore, one objective of the present invention is to provide an acid-resistant gummy candy.

[0005] The second objective of the invention is to provide a method for preparing this acid-resistant gummy.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0007] A first aspect of the present invention provides an acid-resistant filled gummy candy, comprising a skin and a filling;

[0008] The leather material comprises the following components in parts by weight: 9-14 parts of compound colloid, 36-54 parts of white sugar, 12-18 parts of trehalose, 64-96 parts of malt syrup, 10-25 parts of natural coloring syrup, and 17-27 parts of water.

[0009] The core material comprises the following components in parts by weight: trehalose 25-38 parts, thickener 1.3-2 parts, agar 0.2-0.4 parts, isomaltulose 4-6 parts, maltose syrup 91-137 parts, high-acid material 12-20 parts, alkaline buffer 0.8-1.2 parts, and water 38-42 parts;

[0010] The compound colloid is a mixture of gelatin, pectin and agar; the high-acid material is a concentrated fruit and vegetable product with a pH of less than or equal to 2.0.

[0011] In some embodiments of the present invention, the leather material comprises the following components in parts by weight: 10-12 parts of compound colloid, 40-50 parts of white sugar, 13-16 parts of trehalose, 72-88 parts of malt syrup, 10-22 parts of natural coloring syrup, and 19-25 parts of water.

[0012] In some embodiments of the present invention, the core material comprises the following components in parts by weight: 28-35 parts trehalose, 1.5-1.9 parts thickener, 0.27-0.33 parts agar, 4.5-5.5 parts isomaltulose, 103-125 parts malt syrup, 14-18 parts high-acid material, 0.9-1.1 parts alkaline buffer, and 35-38 parts water.

[0013] In some embodiments of the present invention, the mass ratio of the leather to the core material is (7-11):1.

[0014] In some preferred embodiments of the present invention, the mass ratio of the leather to the core material is (8-10):1.

[0015] In some embodiments of the present invention, the mass ratio of gelatin, pectin and agar in the compound colloid is (18.5-28): (1.5-2.5): 1.

[0016] In some preferred embodiments of the present invention, the mass ratio of gelatin, pectin and agar in the compound colloid is (21-25): (1.8-2.2): 1.

[0017] In some embodiments of the present invention, the natural coloring syrup is a compound of natural pigments, maltose syrup and water.

[0018] In some embodiments of the present invention, the mass ratio of natural coloring liquid, maltose syrup and water in the natural coloring syrup is 1: (2.4-3.6): (0.8-1.2).

[0019] In some preferred embodiments of the present invention, the mass ratio of natural coloring liquid, maltose syrup and water in the natural coloring syrup is 1: (2.7-3.3): (0.9-1.1).

[0020] In some embodiments of the present invention, the natural coloring liquid is selected from mixed fruit and vegetable juices, Spirulina platensis liquid raw materials, or concentrated purple carrot juice.

[0021] In some embodiments of the present invention, the pH of the high-acid material is 0.5-2.0.

[0022] In some embodiments of the present invention, the high-acid material is selected from lemon concentrate, lime concentrate, passion fruit concentrate, chokeberry concentrate, plum concentrate, plum extract, or a combination thereof.

[0023] In some embodiments of the present invention, the high-acid material is a mixture of concentrated plum juice and plum extract in a mass ratio of 1:(0.8-1.2).

[0024] In some preferred embodiments of the present invention, the high-acid material is a mixture of concentrated plum juice and plum extract in a mass ratio of 1:(0.9-1.1).

[0025] In some embodiments of the present invention, the alkaline buffer includes edible alkali.

[0026] In some embodiments of the present invention, the thickener is selected from carrageenan, pectin, or a combination thereof.

[0027] In some preferred embodiments of the present invention, the thickener is a mixture of carrageenan and pectin in a mass ratio of (3-5):1.

[0028] In some embodiments of the present invention, the leather and core materials further include, by weight, 0.5-1.5 parts of fragrance, 3-5 parts of acid, 0.5-1.5 parts of pigment, and 0.1-0.5 parts of Paraguayan tea extract aqueous solution.

[0029] In some preferred embodiments of the present invention, the leather and core materials further include, by weight, 0.5-1 parts of fragrance, 3-4.5 parts of acid solution, 0.6-1.5 parts of pigment, and 0.2-0.4 parts of Paraguayan tea extract aqueous solution.

[0030] In some embodiments of the present invention, the flavoring includes a sweetener.

[0031] In some preferred embodiments of the present invention, the fragrance is used in the form of a fragrance aqueous solution, the concentration of which is 5wt%-15wt%.

[0032] In some embodiments of the present invention, the solute of the acid solution is selected from citric acid, L-malic acid, or a combination thereof.

[0033] In some preferred embodiments of the present invention, the acid solution is a mixture of citric acid, L-malic acid and water in a mass ratio of (2-4): 1: (3-5).

[0034] In some embodiments of the present invention, the concentration of the Paraguayan tea extract aqueous solution is 20wt%-30wt%.

[0035] In some embodiments of the present invention, the sugar content of the acid-resistant filled gummy is 80%-82%.

[0036] A second aspect of the present invention provides a method for preparing the acid-resistant filled gummy candy described in the first aspect of the present invention, comprising the following steps:

[0037] a1. Mix pectin, agar, trehalose and water, boil to obtain gelatin solution I; mix gelatin and water, keep warm to melt to obtain gelatin solution II;

[0038] a2. Mix the gel I and gel II with white sugar and malt syrup, boil them, degas them under vacuum, and add natural coloring syrup when the solid content is 70wt%-80wt% to obtain sugar solution.

[0039] a3. Add flavoring, acid, pigment and Paraguayan tea extract aqueous solution to the sugar solution to obtain the leather material;

[0040] Core material preparation:

[0041] b1. First, mix trehalose, thickener, agar, isomaltulose and water, then add maltose syrup and boil until the solid content is 70wt%-80wt% to obtain the core material base; mix alkaline buffer, high acid material and water to obtain pretreated high acid material.

[0042] b2. Mix the core material base with the pretreated high-acid material, and then add flavoring, acid, pigment and Paraguayan tea extract aqueous solution to obtain the core material;

[0043] Casting:

[0044] The skin and core materials are placed in different hoppers and poured into a powder mold to form the acid-resistant filled soft candy.

[0045] In some embodiments of the present invention, in the preparation of the leather material, in step a1, the amount of water used in the adhesive solution I is 25wt%-35wt% of the total water used in the leather material.

[0046] In some preferred embodiments of the present invention, in the preparation of the leather material, in step a1, the amount of water used in the adhesive solution I is 30wt%-35wt% of the total water used in the leather material.

[0047] In some embodiments of the present invention, in the preparation of the leather material, in step a1, the boiling temperature is 105-115°C.

[0048] In some preferred embodiments of the present invention, in the preparation of the leather material, in step a1, the boiling temperature is 105-110°C.

[0049] In some embodiments of the present invention, in step a1 of preparing the leather material, the temperature of the heat preservation and melting is 60-90°C.

[0050] In some preferred embodiments of the present invention, in the preparation of the leather material, the temperature of the heat preservation and melting in step a1 is 65-80°C.

[0051] In some embodiments of the present invention, when preparing the leather material, before boiling, the solid content of the mixture of adhesive solution I, adhesive solution II, white sugar and maltose is 70wt%-74wt%.

[0052] In some embodiments of the present invention, in step a2 of preparing the leather material, the boiling temperature is 110-130°C.

[0053] In some embodiments of the present invention, in step a2 of preparing the leather material, the vacuum degree of the vacuum degassing is -0.4 to -0.8 bar.

[0054] In some embodiments of the present invention, in step b1 of preparing the core material, the amount of water used in the core material base is 75wt%-90wt% of the total water used in the core material.

[0055] In some preferred embodiments of the present invention, in step b1 of preparing the core material, the amount of water used in the core material base is 78wt%-88wt% of the total water used in the core material.

[0056] In some embodiments of the present invention, in step b1 of preparing the core material, the boiling temperature is 105-120°C.

[0057] In some embodiments of the present invention, in step b1 of preparing the core material, the pH of the pretreated high-acid material is greater than or equal to 2.5.

[0058] In some preferred embodiments of the present invention, in step b1 of preparing the core material, the pH of the pretreated high-acid material is 2.5-2.8.

[0059] In some embodiments of the present invention, when the high-acid material is concentrated plum juice and plum extract, the preparation of the pretreated high-acid material specifically includes the following steps: dissolving an alkaline buffer in water, adding concentrated plum juice, defoaming, then adding plum extract and mixing well, allowing it to stand to defoam, and obtaining the pretreated high-acid material.

[0060] In some embodiments of the present invention, the pH of the core material prepared by mixing the core material base with the pretreated high-acid material is 3.0-4.0.

[0061] In some embodiments of the present invention, in step b2 of preparing the core material, the density of the core material is 1.30-1.50 g / cm³. 3 Sugar content is 70%-82%.

[0062] In some embodiments of the present invention, the temperature of the casting equipment is 90-100°C.

[0063] In some embodiments of the present invention, the casting process involves a metering pump piston stroke of 36-40 mm for the outer skin and 4.5-5.0 mm for the core.

[0064] In some embodiments of the present invention, the piston moves at a speed of 25-35 mm / s during the casting process.

[0065] In some embodiments of the present invention, the molding process further includes drying and powder removal / oiling operations.

[0066] In some embodiments of the present invention, the drying process includes drying at 20-24°C for 6-10 hours, followed by drying at 25-30°C for at least 24 hours.

[0067] The basic principles of this invention are explained as follows:

[0068] 1) Chemical protection: The strong acidity of high-acid materials (such as plum concentrate, pH≤2.0) will directly attack and degrade colloidal molecular chains (such as gelatin, pectin), causing the gel network to fail to form or collapse rapidly. Therefore, this invention uses an alkaline buffer to neutralize the organic acids in the high-acid materials, precisely raising the pH value of the high-acid materials from less than or equal to 2.0 to 2.5-2.8 to form pretreated high-acid materials, which are then mixed with the core material to make the pH of the resulting mixture reach 3-4. This step not only greatly reduces the corrosiveness of the materials, but also retains their unique flavor molecules to the maximum extent.

[0069] 2) Physical Protection: Even with increased pH in the core material, acidic environments (pH=3-4) still negatively impact the stability of traditional single colloids (such as pectin). Therefore, this invention uses a compound of gelatin, pectin, and agar. Gelatin provides excellent elasticity and chewiness, but has poor acid resistance. Pectin forms a stable gel in high-sugar-acid environments, providing structural support. Agar provides firm brittleness and shaping power, preventing the candy from becoming too soft. When these three are compounded in a specific ratio, the elasticity of gelatin, the gelling properties of pectin, and the rigidity of agar intertwine to form a denser and more stable "alloy-like" three-dimensional gel network. This network effectively resists H... + This allows the outer skin to withstand attacks, thus giving it excellent acid resistance.

[0070] 3) Sandwich structure: High acid material is used as the core material component and wrapped with an acid-resistant outer shell. A physical barrier is established between the core material and the external environment. The outer shell can protect the internal core material from water loss or moisture absorption and block the direct impact of the core material's acidity on the outside.

[0071] 4) Gradient drying: The present invention first uses low temperature and slow speed pre-drying to allow moisture to diffuse slowly and evenly from the inside to the outside, so that the surface and inside of the sugar can be solidified synchronously and stably to form a stable and uniform gel structure and prevent "shelling"; then medium temperature deep dehydration is carried out. Under the premise that the sugar structure has been basically fixed, the temperature is appropriately increased to accelerate the discharge of the remaining moisture inside, improve the drying efficiency, until the target sugar content is reached, and finally reduce the water activity and extend the shelf life.

[0072] Compared with the prior art, the beneficial effects of the present invention are:

[0073] The acid-resistant filled gummy provided by this invention uses organic natural acids as high-acid materials and natural coloring syrups for coloring, ensuring the safety of the ingredients. The outer shell is prepared by combining gelatin, pectin, and agar, giving it excellent acid resistance. By pre-treating the high-acid raw materials, the corrosiveness of the materials is significantly reduced while preserving their unique flavor molecules to the maximum extent. The high-acid materials are wrapped in the center of the candy by filling and casting, which not only protects its structure but also increases the layers and explosiveness of the taste. The resulting gummy has excellent elasticity, good chewing rebound, good eating experience, and the outer shell does not soften easily, resulting in a long shelf life. Detailed Implementation

[0074] The present invention will be further described in detail below through specific embodiments. Unless otherwise specified, the raw materials, reagents, or apparatus used in the embodiments and comparative examples are all available from conventional commercial sources or can be obtained by existing technical methods. Unless otherwise specified, the test or experimental methods are conventional methods in the art.

[0075] Note: Unless otherwise specified, "parts" in the following examples and comparative examples refer to "parts by mass".

[0076] Example 1

[0077] This embodiment prepares an acid-resistant filled gummy candy, and the steps are as follows:

[0078] Preparation of leather:

[0079] a11. Mix 1 part pectin, 0.5 part agar, 15 parts trehalose and 7 parts water, and cook at 105℃ until the solution is clear, transparent and free of particles to obtain solution I.

[0080] a12. Mix 10 parts gelatin with 15 parts water and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II;

[0081] a21. Mix adhesive solution I and adhesive solution II with 45 parts of white sugar and 80 parts of malt syrup to obtain a mixture with a solid content of 70wt%-74wt%.

[0082] a22. After cooking the mixture in a tube cooker at 110-130℃, degas it in a vacuum tank at -0.4-0.8 bar. When the solid content is 79wt%-80wt%, transfer it to a coloring tank and add 15 parts of natural coloring syrup prepared by mixing mixed fruit and vegetable juice, malt syrup and water in a mass ratio of 1:3:1. Stir well to obtain the sugar solution.

[0083] a31. Add 0.8 parts of flavoring, 4 parts of acid solution prepared by mixing citric acid, L-malic acid and water in a mass ratio of 3:1:4, 1 part of sweetener (sweetener:water = 9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to the sugar solution, stir well, and obtain the leather material.

[0084] Core material preparation:

[0085] b11. First, mix 32 parts trehalose, 1.7 parts thickener (1.3 parts carrageenan and 0.4 parts pectin), 0.3 parts agar, 5 parts isomaltulose and 30 parts water, then add 114 parts maltose syrup and cook at 110℃ until the solid content is 78wt%-80wt% to obtain the core material base.

[0086] b12. Dissolve 1 part edible alkali in 7 parts water, slowly add 8 parts concentrated plum juice (pH=0.5-2), manually defoam, then add 8 parts plum extract (pH=0.5-2), stir well (no plum extract precipitate black spots at the bottom), let stand to defoam, and obtain pretreated high acid material (pH=2.5).

[0087] b21. Mix the core material base with the pretreated high-acid material (pH=3.7), add 0.5 parts of flavoring, 3 parts of acid solution obtained by compounding citric acid, L-malic acid and water in a mass ratio of 3:1:4, 1 part of sweetener (sweetener: water=9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to obtain the core material.

[0088] Casting:

[0089] The dough and filling materials are added to different hoppers and poured into a powder mold at a mass ratio of 9:1. The equipment temperature is 90-100℃, the stroke is 38mm for the outer skin and 4.8mm for the filling, the speed is 30mm / s, and the filling position is 15 (the filling position is in the center and cannot sink to the bottom and float to the top and disperse). Then it is cold-dried for about 48 hours, including first cold-drying at 22℃ for 8 hours, and then cold-drying at 28℃ for 40 hours until the moisture content is about 19wt%. After taking it out, the powder is cleaned, oiled, and packaged to obtain acid-resistant filled soft candy.

[0090] Example 2

[0091] This embodiment prepares an acid-resistant filled gummy candy, and the steps are as follows:

[0092] Preparation of leather:

[0093] a11. Mix 1.5 parts pectin, 0.6 parts agar, 18 parts trehalose and 8 parts water, and cook at 110℃ until the solution is clear, transparent and free of particles to obtain solution I.

[0094] a12. Mix 12 parts gelatin with 18 parts water and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II;

[0095] a21. Mix adhesive solution I and adhesive solution II with 40 parts of white sugar and 85 parts of malt syrup to obtain a mixture with a solid content of 70wt%-74wt%.

[0096] a22. After cooking the mixture in a tube cooker at 110-130℃, degas it under vacuum in a vacuum tank at -0.4-0.8 bar. When the solid content is 79wt%-80wt%, transfer it to a color mixing tank and add 20 parts of natural coloring syrup prepared by compounding Spirulina platensis liquid raw material, malt syrup and water in a mass ratio of 1:3:1. Stir well to obtain sugar solution.

[0097] a31. Add 0.5 parts of flavoring, 3 parts of acid solution prepared by mixing citric acid, L-malic acid and water in a mass ratio of 3:1:4, 0.8 parts of sweetener (sweetener:water = 9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to the sugar solution, stir well, and obtain the leather material.

[0098] Core material preparation:

[0099] b11. First, mix 35 parts trehalose, 2 parts thickener (1.5 parts carrageenan and 0.5 parts pectin), 0.4 parts agar, 4 parts isomaltulose and 30 parts water, then add 120 parts maltose syrup and cook at 110°C until the solid content is 78wt%-80wt% to obtain the core material base.

[0100] b12. Dissolve 1 part edible alkali in 7 parts water, slowly add 8 parts concentrated plum juice (pH=0.5-2), manually defoam, then add 8 parts plum extract (pH=0.5-2), stir well (no plum extract precipitate black spots at the bottom), let stand to defoam, and obtain pretreated high acid material (pH=2.7).

[0101] b21. Mix the core material base with the pretreated high-acid material (pH=3.4), add 0.8 parts of flavoring, 4.5 parts of acid solution obtained by compounding citric acid, L-malic acid and water in a mass ratio of 3:1:4, 1.5 parts of sweetener (sweetener:water=9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to obtain the core material.

[0102] Casting:

[0103] The dough and filling materials are added to different hoppers and poured into a powder mold at a mass ratio of 9:1. The equipment temperature is 90-100℃, the stroke is 38mm for the outer skin and 4.8mm for the filling, the speed is 30mm / s, and the filling position is 15 (the filling position is in the center and cannot sink to the bottom and float to the top and disperse). Then it is cold-dried for about 48 hours, including first cold-drying at 22℃ for 8 hours, and then cold-drying at 28℃ for 40 hours until the moisture content is about 19wt%. After taking it out, the powder is cleaned, oiled, and packaged to obtain acid-resistant filled soft candy.

[0104] Comparative Example 1

[0105] This comparative example prepares an acid-resistant filled gummy candy, and the steps are as follows:

[0106] Preparation of leather:

[0107] a11. Mix 1 part pectin, 0.5 part agar, 15 parts trehalose and 7 parts water, and cook at 105℃ until the solution is clear, transparent and free of particles to obtain solution I.

[0108] a12. Mix 10 parts gelatin with 15 parts water and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II;

[0109] a21. Mix adhesive solution I and adhesive solution II with 45 parts of white sugar and 80 parts of malt syrup to obtain a mixture with a solid content of 70wt%-74wt%.

[0110] a22. After cooking the mixture in a tube cooker at 110-130℃, degas it in a vacuum tank at -0.4-0.8 bar. When the solid content is 79wt%-80wt%, transfer it to a coloring tank and add 15 parts of natural coloring syrup prepared by mixing mixed fruit and vegetable juice, malt syrup and water in a mass ratio of 1:3:1. Stir well to obtain the sugar solution.

[0111] a31. Add 0.8 parts of flavoring, 4 parts of acid solution prepared by mixing citric acid, L-malic acid and water in a mass ratio of 3:1:4, 1 part of sweetener (sweetener:water = 9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to the sugar solution, stir well, and obtain the leather material.

[0112] Core material preparation:

[0113] b11. First, mix 32 parts trehalose, 1.7 parts thickener (1.3 parts carrageenan and 0.4 parts pectin), 0.3 parts agar, 5 parts isomaltulose and 30 parts water, then add 114 parts maltose syrup and cook at 110℃ until the solid content is 78wt%-80wt% to obtain the core material base.

[0114] b12. Slowly add 8 parts of concentrated plum juice (pH=0.5-2) to 7 parts of water, manually defoam, then add 8 parts of plum extract (pH=0.5-2), stir well (no plum extract precipitate black spots at the bottom), let stand to defoam, and obtain high acid material;

[0115] b21. Mix the core material base with the high-acid material, add 0.5 parts of flavoring, 3 parts of acid solution obtained by compounding citric acid, L-malic acid and water in a mass ratio of 3:1:4, 1 part of sweetener (sweetener:water = 9:1, v / v) and 0.3 parts of 25wt% Paraguayan tea extract aqueous solution to obtain the core material.

[0116] Casting:

[0117] The dough and filling materials are added to different hoppers and poured into a powder mold at a mass ratio of 9:1. The equipment temperature is 90-100℃, the stroke is 38mm for the outer skin and 4.8mm for the filling, the speed is 30mm / s, and the filling position is 15 (the filling position is in the center and cannot sink to the bottom and float to the top and disperse). Then it is cold-dried for about 48 hours, including first cold-drying at 22℃ for 8 hours, and then cold-drying at 28℃ for 40 hours until the moisture content is about 19wt%. The powder is then removed, coated with oil, and packaged to obtain acid-resistant filled soft candy.

[0118] 1. The acid-resistant filled gummies from Examples 1, 2, and Comparative Example 1 were subjected to texture analysis using a texture analyzer in an environment with a temperature of 25±1℃ and a humidity of 50±5%RH.

[0119] Table 1. Texture and structure analysis results of acid-resistant filled gummies in Examples 1, 2 and Comparative Example 1

[0120] Example 1 Example 2 Comparative Example 1 Hardness (g) 2253 2178 1851 elasticity 0.93 0.88 0.62 Chewing power (mJ) 2189 2091 1582 cohesion 0.70 0.68 0.45

[0121] Table 1 shows the texture and structure analysis results of the acid-resistant filled gummies in Examples 1, 2, and Comparative Example 1. As can be seen from Table 1, in Comparative Example 1, due to the lack of pretreatment of high-acid materials, the high-acid materials in the core material degraded the colloid, resulting in a severely weakened structural strength and a softer feel. The product had poor elasticity, weak recovery of deformation after chewing, a dull taste, weak chewing sensation, was easy to fall apart, lacked chewiness, and had a loose internal structure that was easy to break, indicating that the colloidal network had been destroyed. In contrast, the acid-resistant filled gummies in Examples 1 and 2 had significantly higher hardness than those in Comparative Example 1, and excellent elasticity, good chewing rebound, a compact internal structure, and an intact gel network. Pretreatment of high-acid materials is an indispensable key step in the production of high-quality acid-resistant gummies.

[0122] 2. The acid-resistant filled gummies from Examples 1, 2, and 1 were placed in an environment of 37°C and 50±5%RH for 7 days, and the integrity of the gummies was observed.

[0123] The acid-resistant filled gummies in Examples 1 and 2 are plump and without collapse or deformation, with a clear interface between the outer skin and the filling. In contrast, the acid-resistant filled gummies in Comparative Example 1 are obviously deformed, with a sticky outer skin surface and some samples showing traces of filling leaching. This indicates that the present invention uses high-acid material pretreatment and compound colloids, which greatly improves the stability of the gummies.

Claims

1. An acid-resistant filled gummy candy, characterized in that, Includes leather and core material; The leather material comprises the following components in parts by weight: 9-14 parts of compound colloid, 36-54 parts of white sugar, 12-18 parts of trehalose, 64-96 parts of malt syrup, 10-25 parts of natural coloring syrup, and 17-27 parts of water. The core material comprises the following components in parts by weight: trehalose 25-38 parts, thickener 1.3-2 parts, agar 0.2-0.4 parts, isomaltulose 4-6 parts, maltose syrup 91-137 parts, high-acid material 12-20 parts, alkaline buffer 0.8-1.2 parts, and water 38-42 parts; The compound colloid is a mixture of gelatin, pectin and agar; the high-acid material is a concentrated fruit and vegetable product with a pH of less than or equal to 2.

0.

2. The acid-resistant filled gummy candy according to claim 1, characterized in that, The mass ratio of the leather to the core material is (7-11):

1.

3. The acid-resistant filled gummy candy according to claim 1, characterized in that, In the compound colloid, the mass ratio of gelatin, pectin and agar is (18.5-28): (1.5-2.5):

1.

4. The acid-resistant filled gummy candy according to claim 1, characterized in that, The high-acid material is selected from lemon concentrate, lime concentrate, passion fruit concentrate, cherries concentrate, plum concentrate, plum extract, or a combination thereof.

5. The acid-resistant filled gummy candy according to claim 4, characterized in that, The high-acid material is a mixture of concentrated plum juice and plum extract in a mass ratio of 1:(0.8-1.2).

6. The acid-resistant filled gummy candy according to claim 1, characterized in that, The thickener is selected from carrageenan, pectin, or a combination thereof.

7. The acid-resistant filled gummy candy according to any one of claims 1-6, characterized in that, By weight, the leather and core materials also include 0.5-1.5 parts of fragrance, 3-5 parts of acid, 0.5-1.5 parts of pigment, and 0.1-0.5 parts of Paraguayan tea extract aqueous solution, respectively.

8. The method for preparing the acid-resistant filled gummy according to claim 7, characterized in that, Includes the following steps: Preparation of leather: a1. Mix pectin, agar, trehalose and water, boil to obtain gelatin solution I; mix gelatin and water, keep warm to melt to obtain gelatin solution II; a2. Mix the gel I and gel II with white sugar and malt syrup, boil them, degas them under vacuum, and add natural coloring syrup when the solid content is 70wt%-80wt% to obtain sugar solution. a3. Add flavoring, acid, pigment and Paraguayan tea extract aqueous solution to the sugar solution to obtain the leather material; Core material preparation: b1. First, mix trehalose, thickener, agar, isomaltulose and water, then add maltose syrup and boil until the solid content is 70wt%-80wt% to obtain the core material base; mix alkaline buffer, high acid material and water to obtain pretreated high acid material. b2. Mix the core material base with the pretreated high-acid material, and then add flavoring, acid, pigment and Paraguayan tea extract aqueous solution to obtain the core material; Casting: The skin and filling materials are placed in different hoppers and poured into a powder mold to form the acid-resistant filled soft candy.

9. The preparation method according to claim 8, characterized in that, In the preparation of the leather material, in step a1, the amount of water used in the adhesive solution I is 25wt%-35wt% of the total water used in the leather material. And / or, in step a1, the boiling temperature is 105-115℃; And / or, in step a1, the temperature of the heat preservation melting is 60-90℃; And / or, in step a2, the boiling temperature is 110-130℃; And / or, in step a2, the vacuum degree of the vacuum degassing is -0.4 to -0.8 bar.

10. The preparation method according to claim 8, characterized in that, In the preparation of the core material, in step b1, the water content of the core material base is 75wt%-90wt% of the total water content of the core material; And / or, in step b1, the boiling temperature is 105-120°C; And / or, in step b1, the pH of the pretreated high-acid material is greater than or equal to 2.5; And / or, in step b2, the density of the core material is 1.30-1.50 g / cm³. 3 Sugar content is 70%-82%.