A cotton candy-like semi-solid confectionery

Abstract

This invention discloses a semi-solid candy similar to marshmallows, comprising a matrix component, a thickening and stabilizing system, a moisturizing and softening system, a flavor complex system, a nutritional fortification system, a functional auxiliary system, and a shaping and regulating system. This invention utilizes the combined action of the matrix component and the complex thickening and stabilizing system. Low-sugar matrices such as maltitol and erythritol are combined with gelatin, gum arabic, and compound colloids to form a three-dimensional network structure. Combined with a precise aeration process, the product possesses both the fluffy, airy feel of traditional marshmallows and the soft, delicate texture of semi-solid candies. It is soft and non-sticky in the mouth, leaves no residue after chewing, does not collapse or crumble, and is stable at room temperature. It is also resistant to softening and deformation at high temperatures, thus overcoming the shortcomings of existing products such as monotonous texture, easy deformation, and stickiness.

Description

Technical Field

[0001] This invention relates to the field of confectionery preparation technology, specifically to a semi-solid confectionery similar to marshmallows. Background Technology

[0002] Marshmallows, a classic snack candy, are beloved by consumers for their fluffy, light, and melt-in-your-mouth texture. Traditional marshmallows are mostly aerated, fluffy solid candies, made primarily from sucrose and corn syrup, through high-temperature cooking, high-speed aeration and foaming, and cooling to solidify. With the upgrading of snack food consumption, consumers have higher demands for the texture, flavor profile, health benefits, and storage stability of candies. Existing marshmallow-like candy products have many technical shortcomings and struggle to meet the diversified needs of the market.

[0003] Currently, the mainstream marshmallows on the market can be divided into three categories: First, traditional aerated marshmallows, which are fluffy but brittle, easily damp, collapse, and break. They harden and clump after being stored at room temperature for more than 7 days, and soften and deform rapidly in high temperatures. They also have a sugar content as high as 70%-85%, which is not in line with the trend of low-sugar and healthy consumption. In addition, they are sticky and leave residue in the mouth after consumption, resulting in a poor taste experience. Second, semi-solid gummy marshmallows, which mostly use gelatin or pectin as a single colloid as a shaping agent. They are either too hard or too soft and do not hold their shape. They lack the fluffy and airy feel of marshmallows. The colloid is easy to precipitate, causing the surface of the product to be sticky and the inside to be layered. The flavor is simple and volatile, and the flavor deteriorates significantly during the storage period. Third, composite filled marshmallows, which add flavor through fillings, but the fillings and outer marshmallow matrix have poor compatibility, which can easily lead to filling leakage, layering, and cracking. Moreover, the outer matrix still does not solve the core problems of traditional marshmallows, such as high sugar content, easy deformation, and poor stability.

[0004] Existing technologies for marshmallow-like candy formulations suffer from the following problems: 1. A single molding system cannot simultaneously achieve a semi-solid, soft texture and a fluffy, airy feel. Poor compatibility between colloids easily leads to product structural collapse and uneven texture. 2. Weak moisturizing and anti-aging capabilities. Traditional formulations rely on high sugar for moisturizing, while low-sugar formulations result in rapid water loss, hardening, and stickiness, leading to a short shelf life. 3. Low flavor retention. Natural flavor components easily evaporate and are lost during high-temperature cooking and aeration processes, resulting in a thin flavor profile and poor persistence. 4. A simple nutritional structure, consisting mainly of refined sugar and colloids, lacking dietary fiber, prebiotics, and fortified ingredients, resulting in low health added value. 5. Poor process adaptability. Existing preparation processes are mostly designed for traditional solid marshmallows. Semi-solid products are prone to uneven aeration, difficulty in molding, over- or under-curing, and low yield. Summary of the Invention

[0005] The purpose of this invention is to provide a semi-solid candy similar to marshmallows to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: a semi-solid candy similar to marshmallows, comprising the following raw materials in parts by weight: Matrix components: 35-55 parts maltitol, 10-25 parts erythritol, 8-18 parts trehalose, 5-12 parts fructooligosaccharides, 3-8 parts whey protein concentrate, 2-6 parts soy protein isolate, 4-10 parts gelatin, 2-7 parts gum arabic; Thickening and stabilizing system: 0.5-2 parts hydroxypropyl methylcellulose, 0.2-1.2 parts xanthan gum, 0.3-1.5 parts locust bean gum, 0.4-1.8 parts carrageenan, and 0.6-2.2 parts low-methoxyl pectin; Moisturizing and softening system: 2-8 parts glycerin, 3-10 parts sorbitol solution, 0.3-1.5 parts polyglycerol fatty acid ester, 0.2-1 part glyceryl monostearate, 2-6 parts xylitol; Flavor complex system: 2-6 parts natural strawberry concentrate, 1.5-5 parts freeze-dried mango powder, 1-4 parts freeze-dried blueberry powder, 0.2-0.8 parts vanilla pod extract, 1-3 parts honey concentrate, 0.5-2 parts cocoa powder, and 0.3-1.5 parts matcha powder; Nutritional fortification system: 0.1-0.5 parts of compound vitamins, 0.3-1.2 parts of calcium citrate, 0.5-2 parts of whey peptides, 1-4 parts of water-soluble dietary fiber powder, and 1-3 parts of galactooligosaccharides; Functional auxiliary system: sodium citrate 0.2-0.8 parts, malic acid 0.1-0.5 parts, edible sodium bicarbonate 0.05-0.3 parts, natural cyclodextrin 0.4-1.5 parts, edible salt 0.02-0.1 parts; Molding adjustment system: 5-15 parts of oligomaltose, 0.3-1.2 parts of microcrystalline cellulose, and 20-40 parts of deionized water.

[0007] Furthermore, it includes the following raw materials in parts by weight: Matrix components: 42 parts maltitol, 18 parts erythritol, 12 parts trehalose, 8 parts fructooligosaccharides, 5 parts whey protein concentrate, 4 parts soy protein isolate, 7 parts gelatin, and 4 parts gum arabic. Thickening and stabilizing system: 1.2 parts hydroxypropyl methylcellulose, 0.7 parts xanthan gum, 0.9 parts locust bean gum, 1.1 parts carrageenan, and 1.5 parts low-methoxyl pectin; Moisturizing and softening system: 5 parts glycerin, 7 parts sorbitol solution, 0.8 parts polyglycerol fatty acid ester, 0.6 parts glyceryl monostearate, and 4 parts xylitol; Flavor complex system: 4 parts natural strawberry concentrate, 3 parts freeze-dried mango powder, 2.5 parts freeze-dried blueberry powder, 0.5 parts vanilla pod extract, 2 parts honey concentrate, 1.2 parts cocoa powder, and 0.8 parts matcha powder; Nutritional fortification system: 0.3 parts of multivitamins, 0.7 parts of calcium citrate, 1.2 parts of whey peptides, 2.5 parts of water-soluble dietary fiber powder, and 2 parts of galactooligosaccharides; Functional auxiliary system: 0.5 parts sodium citrate, 0.3 parts malic acid, 0.15 parts sodium bicarbonate, 0.9 parts natural cyclodextrin, and 0.06 parts edible salt; Molding adjustment system: 10 parts oligomaltose, 0.7 parts microcrystalline cellulose, and 30 parts deionized water.

[0008] Furthermore, in the matrix components, the weight ratio of maltitol, erythritol, and trehalose is (3.5-4.5):(1-2.5):(0.8-1.8), and the weight ratio of gelatin to gum arabic is (1-2):1.

[0009] Furthermore, in the thickening and stabilizing system, the total weight of hydroxypropyl methylcellulose, xanthan gum, locust bean gum, carrageenan, and low-methoxyl pectin is 2-6 parts, and the weight difference between each component does not exceed 1 part.

[0010] Furthermore, in the moisturizing and softening system, the total weight of glycerin, sorbitol solution, and xylitol is 7-20 parts, and the weight ratio of polyglycerol fatty acid ester to stearic acid monoglyceride is (1-2):1.

[0011] Furthermore, the flavor complex system is a combination of natural fruit and vegetable concentrates, freeze-dried fruit and vegetable powders, natural flavor extracts, natural sweeteners, and natural coloring powders, and does not contain artificial flavors or artificial colors.

[0012] A method for preparing a marshmallow-like semi-solid candy includes the following steps: Step 1: Raw material pretreatment: Solid powder raw materials are passed through a 120-mesh sieve and set aside; after mixing the colloids, add 6-8 times the amount of deionized water and swell at 25-30℃ for 40-60 minutes; liquid raw materials are homogenized at 3000-4000r / min for 8-12 minutes and set aside. Step 2, Preparation of composite sol: Heat the swollen colloid to 55-65℃ and stir to dissolve, adjust the pH value to 5.8-6.5, and cool to 40-45℃ for later use; Step 3: Preparation of low-sugar base syrup: The sugar alcohol mixture is vacuum cooked at 85-95℃ until the solid content reaches 75%-82%, then cooled to 60-65℃ for later use; Step 4: Preparation of the egg white foaming solution: Add liquid raw materials and sodium bicarbonate to the syrup, aerate and foam at 1500-2200 rpm, and control the density of the foaming solution to 0.35-0.45 g / cm³. 3 spare; Step 5: Mixing, emulsifying, and homogenizing: After mixing the glue solution and foaming liquid, add the emulsifier and homogenize at 45-50℃ and 18-25MPa pressure 2-3 times for later use; Step 6: Add flavor and nutritional components: Add the solid powder raw materials and flavor and functional components in sequence, and stir well for later use; Step 7: Aeration, Fragrance Adjustment, and Shaping: Aerate the mixture at 38-42℃, with the aeration amount being 1.2-1.8 times the system volume. Extrude or cast the mixture using a mold for later use. Step 8, Low-temperature curing and molding: Curing at 12-18℃ and 55%-65% relative humidity for 2.5-4 hours for later use; Step 9, Low-temperature stabilization: After sealing, mature at 8-12℃ and 45%-55% relative humidity for 24-36 hours for later use; Step 10: Finishing, Packaging and Sterilization: After finishing, sterilize with ultraviolet light for 15-20 minutes, then seal and package to obtain the finished product.

[0013] Furthermore, in step three, the low-sugar base syrup is cooked under vacuum of 0.06-0.08 MPa for 15-25 minutes to avoid scorching and residue of impurities.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention utilizes a matrix component and a composite thickening and stabilizing system. Low-sugar matrices such as maltitol and erythritol are combined with gelatin, gum arabic, and compound colloids to form a three-dimensional network structure. Combined with a precise aeration process, the product combines the fluffy, airy feel of traditional cotton candy with the soft, delicate texture of semi-solid candy. It is soft and non-sticky in the mouth, leaves no residue after chewing, and does not collapse or break. It is stable at room temperature and does not easily soften or deform in high-temperature environments, thus solving the defects of existing products such as monotonous texture, easy deformation, and stickiness.

[0015] This invention abandons the traditional high-sucrose formula of cotton candy and uses natural sugar alcohols such as maltitol, erythritol, and trehalose to replace refined sugar, significantly reducing the sugar content and meeting the demand for low-sugar, low-fat, and healthy consumption. At the same time, it adds nutritional fortification ingredients such as whey protein, soy protein isolate, water-soluble dietary fiber, prebiotics, multivitamins, and minerals to enrich the product's nutritional structure and enhance its health value, which is different from the shortcomings of existing products with limited nutritional content.

[0016] This invention constructs a natural complex flavor system, using natural cyclodextrin as a flavor encapsulating agent. Through low-temperature addition and gentle stirring, the volatilization and loss of flavor components during high-temperature processes are reduced, allowing the flavors of strawberry, mango, blueberry, vanilla, cocoa, matcha, etc. to be fully integrated, resulting in a rich, harmonious, fresh, and natural flavor profile. The flavor decays slowly during the storage period, solving the problems of existing products having a single flavor, easy volatility, and poor persistence.

[0017] This invention combines xanthan gum, locust bean gum, carrageenan, pectin and other colloids to form a synergistic and stable system. Combined with multiple moisturizing ingredients such as glycerin, sorbitol liquid and xylitol, it effectively inhibits the product from losing water and hardening, separating water and becoming sticky, and collapsing when damp. It has a shelf life much longer than existing products. At the same time, the low-temperature curing process further enhances the cross-linking stability of the colloids and improves the product's anti-aging and anti-deformation capabilities. Attached Figure Description

[0018] Figure 1 This is a flowchart illustrating the preparation process of the present invention. Detailed Implementation

[0019] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0020] Please see Figure 1 This invention provides a semi-solid candy similar to marshmallows, comprising the following ingredients in parts by weight: Matrix components: 35-55 parts maltitol, 10-25 parts erythritol, 8-18 parts trehalose, 5-12 parts fructooligosaccharides, 3-8 parts whey protein concentrate, 2-6 parts soy protein isolate, 4-10 parts gelatin, 2-7 parts gum arabic; Thickening and stabilizing system: 0.5-2 parts hydroxypropyl methylcellulose, 0.2-1.2 parts xanthan gum, 0.3-1.5 parts locust bean gum, 0.4-1.8 parts carrageenan, and 0.6-2.2 parts low-methoxyl pectin; Moisturizing and softening system: 2-8 parts glycerin, 3-10 parts sorbitol solution, 0.3-1.5 parts polyglycerol fatty acid ester, 0.2-1 part glyceryl monostearate, 2-6 parts xylitol; Flavor complex system: 2-6 parts natural strawberry concentrate, 1.5-5 parts freeze-dried mango powder, 1-4 parts freeze-dried blueberry powder, 0.2-0.8 parts vanilla pod extract, 1-3 parts honey concentrate, 0.5-2 parts cocoa powder, and 0.3-1.5 parts matcha powder; Nutritional fortification system: 0.1-0.5 parts of compound vitamins, 0.3-1.2 parts of calcium citrate, 0.5-2 parts of whey peptides, 1-4 parts of water-soluble dietary fiber powder, and 1-3 parts of galactooligosaccharides; Functional auxiliary system: sodium citrate 0.2-0.8 parts, malic acid 0.1-0.5 parts, edible sodium bicarbonate 0.05-0.3 parts, natural cyclodextrin 0.4-1.5 parts, edible salt 0.02-0.1 parts; Molding adjustment system: 5-15 parts of oligomaltose, 0.3-1.2 parts of microcrystalline cellulose, and 20-40 parts of deionized water.

[0021] In the matrix components, the weight ratio of maltitol, erythritol and trehalose is (3.5-4.5):(1-2.5):(0.8-1.8), and the weight ratio of gelatin and gum arabic is (1-2):1.

[0022] In the thickening and stabilizing system, the total weight of hydroxypropyl methylcellulose, xanthan gum, locust bean gum, carrageenan, and low-methoxyl pectin is 2-6 parts, and the difference in weight of each component does not exceed 1 part.

[0023] In the moisturizing and softening system, the total weight of glycerin, sorbitol solution and xylitol is 7-20 parts, and the weight ratio of polyglycerol fatty acid ester to stearic acid monoglyceride is (1-2):1.

[0024] The flavor complex system is a combination of natural fruit and vegetable concentrates, freeze-dried fruit and vegetable powders, natural flavor extracts, natural sweeteners, and natural coloring powders, and contains no artificial flavors or colors.

[0025] A method for preparing a marshmallow-like semi-solid candy includes the following steps: Step 1: Raw material pretreatment Screening of solid powder raw materials: Concentrated whey protein, soy protein isolate, freeze-dried mango powder, freeze-dried blueberry powder, cocoa powder, matcha powder, multivitamins, calcium citrate, whey peptides, water-soluble dietary fiber powder, galactooligosaccharides, and microcrystalline cellulose are each passed through a 120-mesh stainless steel sieve to remove impurities and clumps. After screening, they are placed in a sealed and dry container, and the ambient temperature is controlled at 20-25℃ and the relative humidity at 45% for later use. Colloidal swelling pretreatment: Mix gelatin, gum arabic, hydroxypropyl methylcellulose, xanthan gum, locust bean gum, carrageenan, and low-methoxyl pectin. Add 6-8 times the total weight of the mixed colloids of deionized water, stir evenly, and let stand to swell for 40-60 minutes. During the swelling process, stir at low speed once every 10 minutes to ensure that the colloids fully absorb water and swell without dry cores or lumps. Set aside for later use. Homogenization of liquid raw materials: Mix natural strawberry concentrate, sorbitol solution, honey concentrate, glycerin and xylitol, place them in a high-speed homogenizer, and homogenize at 3000-4000 r / min for 8-12 minutes to ensure that the liquid raw materials are mixed evenly and the system is fine and without stratification.

[0026] Step 2: Preparation of Composite Solvent Transfer the swollen colloidal mixture from step one to a constant-temperature reactor, add the remaining deionized water, start stirring, heat to 55-65℃, and stir at a constant temperature for 25-35 minutes to completely dissolve the colloid and form a uniform and transparent composite colloid solution; then add sodium citrate and edible salt, continue stirring at a constant temperature for 5-8 minutes, adjust the pH of the colloidal system to 5.8-6.5, turn off the heating, and allow it to cool naturally to 40-45℃ for later use.

[0027] Step 3: Cooking the low-sugar base syrup Add maltitol, erythritol, trehalose, fructooligosaccharides, and maltodextrin to a cooking pot, start stirring, and slowly heat to 85-95℃. Maintain this temperature for 15-25 minutes, stirring continuously during cooking to prevent scorching. Simultaneously, use vacuum decompression to remove air bubbles and impurities from the syrup. When the syrup solids content reaches 75%-82%, stop heating and allow it to cool naturally to 60-65℃ for later use.

[0028] Step 4: Preparation of protein foaming solution Add the homogenized liquid raw materials from step one to the low-sugar base syrup cooled to 60-65℃, stir well, and then transfer to a high-speed foaming machine. Add edible sodium bicarbonate, turn on the foaming machine, and aerate at a speed of 1500-2200 rpm. The aeration volume should be controlled to be 2.5-3.5 times the volume of the syrup, and the foaming time should be 12-18 minutes. Monitor the density of the foaming liquid in real time during the foaming process and control the density to be 0.35-0.45 g / cm³. After foaming, a fine and stable protein foaming liquid is formed and set aside.

[0029] Step 5: Mix, emulsify, and homogenize Slowly add the composite adhesive solution prepared in step two to the protein foaming solution in step four while stirring at low speed. After the addition is complete, stir for 10-15 minutes. Then add polyglycerol fatty acid ester and glyceryl stearate, heat to 45-50℃, turn on the high-pressure homogenizer, and homogenize 2-3 times at a pressure of 18-25MPa, with each homogenization time being 5-8 minutes, so that the colloid, foaming solution and emulsifier are fully integrated to form a homogeneous mixture system with a fine texture, no layering and no bubbles, for later use.

[0030] Step Six: Adding Flavor and Nutritional Components Add the selected whey protein concentrate, soy protein isolate, freeze-dried mango powder, freeze-dried blueberry powder, cocoa powder, matcha powder, multivitamins, calcium citrate, whey peptides, water-soluble dietary fiber powder, galacto-oligosaccharides, vanilla bean extract, malic acid, and natural cyclodextrin sequentially to the homogenized mixing system. Stir for 5-8 minutes after adding each ingredient to ensure even dispersion. After all ingredients are added, stir at 80-120 rpm for 15-20 minutes to fully integrate flavor and nutrients with the matrix system, avoiding excessively strong flavors or nutrient aggregation in certain areas. Set aside for later use.

[0031] Step 7: Inflate, blend fragrance, and set the shape Transfer the uniformly mixed system to a thermostatic inflatable molding machine, control the system temperature at 38-42℃, inflate at a low speed of 1000-1500 r / min, the inflation volume is 1.2-1.8 times the system volume, and the inflation time is 8-12 minutes, so that the system forms a uniform and fine bubble structure, which has both a fluffy airy feel and semi-solid fluidity; after inflation, extrude or cast through the molding machine mold. The mold specifications can be customized according to the requirements. During the molding process, maintain the mold temperature at 25-30℃ to avoid rapid deformation after molding, and set aside for later use.

[0032] Step 8: Low-temperature curing and molding Transfer the shaped candy semi-finished product to a low-temperature curing chamber, control the curing chamber temperature at 12-18℃ and the relative humidity at 55%-65%, and let it stand for curing for 2.5-4 hours. During the curing process, keep the environment clean and free from vibration to avoid cracking of the candy surface and rupture of internal air bubbles. After curing, a semi-solid, soft and glutinous, and structurally stable preliminary candy product is formed and ready for use.

[0033] Step 9: Low-temperature aging and stabilization After solidification, the initial candy product is sealed and packaged, then transferred to a constant temperature curing chamber. The curing chamber temperature is controlled at 8-12℃ and the relative humidity at 45%-55%, with a curing time of 24-36 hours. During the curing process, samples are taken regularly to test the candy's texture, flavor, and stability, so that the colloidal system can be further cross-linked and stabilized, the flavor components can be fully integrated, and the product's texture and storage stability can be improved.

[0034] Step 10: Organize, package, and sterilize. The matured candy is removed, a small amount of impurities and debris are removed from the surface, and the shape is shaped. Then, it is sterilized with ultraviolet light and individually sealed according to specifications to obtain a semi-solid candy product similar to marshmallow.

[0035] Example 1: Formula composition (parts by weight): Matrix components: 42 parts maltitol, 18 parts erythritol, 12 parts trehalose, 8 parts fructooligosaccharides, 5 parts whey protein concentrate, 4 parts soy protein isolate, 7 parts gelatin, and 4 parts gum arabic. Thickening and stabilizing system: 1.2 parts hydroxypropyl methylcellulose, 0.7 parts xanthan gum, 0.9 parts locust bean gum, 1.1 parts carrageenan, and 1.5 parts low-methoxyl pectin; Moisturizing and softening system: 5 parts glycerin, 7 parts sorbitol solution, 0.8 parts polyglycerol fatty acid ester, 0.6 parts glyceryl monostearate, and 4 parts xylitol; Flavor complex system: 4 parts natural strawberry concentrate, 3 parts freeze-dried mango powder, 2.5 parts freeze-dried blueberry powder, 0.5 parts vanilla pod extract, 2 parts honey concentrate, 1.2 parts cocoa powder, and 0.8 parts matcha powder; Nutritional fortification system: 0.3 parts of multivitamins, 0.7 parts of calcium citrate, 1.2 parts of whey peptides, 2.5 parts of water-soluble dietary fiber powder, and 2 parts of galactooligosaccharides; Functional auxiliary system: 0.5 parts sodium citrate, 0.3 parts malic acid, 0.15 parts sodium bicarbonate, 0.9 parts natural cyclodextrin, and 0.06 parts edible salt; Molding adjustment system: 10 parts oligomaltose, 0.7 parts microcrystalline cellulose, and 30 parts deionized water.

[0036] Preparation method: Raw material pretreatment: Concentrated whey protein, soy protein isolate, freeze-dried mango powder, freeze-dried blueberry powder, cocoa powder, matcha powder, multivitamins, calcium citrate, whey peptides, water-soluble dietary fiber powder, galactooligosaccharides, and microcrystalline cellulose are each passed through a 120-mesh sieve, sealed and dried for later use; Gelatin, gum arabic, hydroxypropyl methylcellulose, xanthan gum, locust bean gum, carrageenan, and low-methoxyl pectin are mixed, and deionized water is added in 7 times the total weight of the mixed colloids. The mixture is swollen at 28°C for 50 minutes, and stirred once every 10 minutes at 60 rpm. The mixture is then set aside; Natural strawberry concentrate, sorbitol solution, honey concentrate, glycerin, and xylitol are mixed and homogenized at 3500 rpm for 10 minutes.

[0037] Preparation of composite sol-gel: Transfer the swollen colloidal mixture to a constant temperature reactor, add the remaining deionized water, stir at 150 r / min and heat to 60℃, stir at a constant temperature for 30 minutes until the colloid is completely dissolved; add sodium citrate and edible salt, continue stirring for 6 minutes, adjust the pH value to 6.2, cool to 42℃, and set aside.

[0038] Preparation of low-sugar base syrup: Add maltitol, erythritol, trehalose, fructooligosaccharides, and maltodextrin to a cooking pot, stir at 100 r / min and heat to 90℃, then cook at a constant temperature under a vacuum of 0.07 MPa for 20 minutes until the solid content reaches 78%, then cool to 62℃ and set aside.

[0039] Preparation of protein foaming solution: Add homogeneous liquid raw materials to low-sugar base syrup, stir evenly, transfer to high-speed foaming machine, add edible sodium bicarbonate, aerate and foam at 2000 r / min for 15 minutes, the aeration amount is 3 times the volume of syrup, control the density of foaming solution to 0.4 g / cm³, and set aside.

[0040] Mixing, emulsifying, and homogenizing: Slowly add the composite gel solution to the protein foaming solution and stir at 80 rpm for 12 minutes; add polyglycerol fatty acid ester and glyceryl stearate, heat to 48°C, and homogenize twice at 22 MPa pressure for 6 minutes each time, then set aside.

[0041] Add flavor and nutritional components: Add the screened solid powder raw materials, vanilla pod extract, malic acid, and natural cyclodextrin in sequence, stirring for 6 minutes after each addition. After all ingredients are added, stir at 100 rpm for 18 minutes and set aside.

[0042] Inflatable fragrance setting: Transfer the mixture to a thermostatic inflatable molding machine, control the temperature at 40℃, inflate at 1200r / min for 10 minutes, and the inflation volume is 1.5 times the system volume; extrude it through a spherical mold at a mold temperature of 28℃, and set aside.

[0043] Low-temperature curing molding: Transfer the semi-finished product to the curing chamber and let it stand for 3 hours at 15℃ and 60% relative humidity for later use.

[0044] Low-temperature curing and stabilization: After curing, seal the package and transfer it to a curing chamber. Cure at 10℃ and 50% relative humidity for 30 hours, then set aside for use.

[0045] Arrangement, packaging, and sterilization: Take out the finished product, arrange it, sterilize it with 254nm ultraviolet light for 18 minutes, and seal it individually to obtain the finished product.

[0046] Finished product characteristics: The finished product is a spherical semi-solid candy, 2cm in diameter, with a fluffy and soft texture. It is soft and non-sticky in the mouth, with rich layers of strawberry, mango and blueberry flavors, and a harmonious aroma of cocoa and matcha. The sweetness is moderate and not cloying. After being placed at room temperature of 25℃ for 28 days, the texture did not harden, collapse or become sticky, and the flavor did not significantly deteriorate. After being placed at a high temperature of 35℃ for 4 hours, there was no softening, deformation or leakage, and the taste stability was excellent.

[0047] Example 2: Formula composition (parts by weight): Matrix components: 38 parts maltitol, 22 parts erythritol, 10 parts trehalose, 10 parts fructooligosaccharides, 4 parts whey protein concentrate, 5 parts soy protein isolate, 6 parts gelatin, and 5 parts gum arabic. Thickening and stabilizing system: 0.8 parts hydroxypropyl methylcellulose, 0.5 parts xanthan gum, 1.2 parts locust bean gum, 0.8 parts carrageenan, and 1.8 parts low-methoxyl pectin; Moisturizing and softening system: 3 parts glycerin, 9 parts sorbitol solution, 1.2 parts polyglycerol fatty acid ester, 0.8 parts glyceryl monostearate, and 3 parts xylitol; Flavor complex system: 3 parts natural strawberry concentrate, 4 parts freeze-dried mango powder, 1.5 parts freeze-dried blueberry powder, 0.7 parts vanilla pod extract, 1.5 parts honey concentrate, 0.8 parts cocoa powder, and 1.2 parts matcha powder; Nutritional fortification system: 0.2 parts of multivitamins, 1 part of calcium citrate, 1.8 parts of whey peptides, 3 parts of water-soluble dietary fiber powder, and 1.5 parts of galactooligosaccharides; Functional auxiliary system: sodium citrate 0.7 parts, malic acid 0.2 parts, edible sodium bicarbonate 0.2 parts, natural cyclodextrin 1.2 parts, edible salt 0.04 parts; Molding adjustment system: 12 parts oligomaltose, 0.5 parts microcrystalline cellulose, and 35 parts deionized water.

[0048] Preparation method: Raw material pretreatment: Solid powder raw materials are passed through a 120-mesh sieve and sealed for later use; after mixing the colloids, 7.5 times the amount of deionized water is added, and the mixture is swollen at 26℃ for 55 minutes and stirred at 70 r / min; liquid raw materials are homogenized at 3200 r / min for 12 minutes and then set aside.

[0049] Preparation of composite sol: The colloidal mixture is heated to 58°C and stirred for 32 minutes to dissolve; sodium citrate and edible salt are added, stirred for 7 minutes, pH value is 6.0, and then cooled to 43°C for later use.

[0050] Preparation of low-sugar base syrup: Heat the sugar alcohol mixture to 88°C, boil under vacuum of 0.08MPa for 22 minutes until the solid content is 80%, then cool to 63°C and set aside.

[0051] Preparation of protein foaming solution: Add liquid raw materials and sodium bicarbonate, foam at 1800 r / min for 16 minutes, with an air volume of 3.2 times and a density of 0.42 g / cm³, and set aside.

[0052] Mixing, emulsifying, and homogenizing: Add the gel solution to the foaming liquid and stir at 70 r / min for 14 minutes; add the emulsifier and homogenize three times at 46℃ and 20 MPa for 5 minutes each time, and set aside.

[0053] Add flavor and nutritional components: Add the ingredients in sequence, stirring for 7 minutes after each addition, then stirring at 110 rpm for 16 minutes, and set aside.

[0054] Inflation, fragrance blending, and shaping: Inflate at 1300r / min for 9 minutes at a system temperature of 39℃, with an inflation volume of 1.6 times; form into strips using a mold at a temperature of 27℃, ready for use.

[0055] Low-temperature curing molding: Curing chamber 14℃, relative humidity 58%, curing for 3.5 hours, ready for use.

[0056] Low-temperature curing stability: curing chamber 9℃, relative humidity 52%, curing for 32 hours, ready for use.

[0057] Packaging and sterilization: Sterilize with ultraviolet light for 16 minutes, seal and package to obtain the finished product.

[0058] Finished product characteristics: The finished product is a strip-shaped semi-solid candy, 5cm long and 1.5cm wide. It has a delicate and soft texture with a strong sense of fluffiness. The mango and matcha flavors are prominent, the strawberry aroma is refreshing, and the sweetness is refreshing. After being left at room temperature for 26 days, the texture remains soft and there are no lumps or cracks. After being left at 32℃ for 5 hours, it does not soften or deform. The chewing texture is dense and there is no sticky residue.

[0059] Example 3: Formula composition (parts by weight): Matrix components: 50 parts maltitol, 12 parts erythritol, 15 parts trehalose, 6 parts fructooligosaccharides, 7 parts whey protein concentrate, 3 parts soy protein isolate, 9 parts gelatin, and 3 parts gum arabic. Thickening and stabilizing system: 1.8 parts hydroxypropyl methylcellulose, 1 part xanthan gum, 0.5 parts locust bean gum, 1.5 parts carrageenan, and 0.9 parts low-methoxyl pectin; Moisturizing and softening system: 7 parts glycerin, 4 parts sorbitol solution, 0.5 parts polyglycerol fatty acid ester, 0.4 parts glyceryl monostearate, and 5 parts xylitol; Flavor complex system: 5 parts natural strawberry concentrate, 2 parts freeze-dried mango powder, 3.5 parts freeze-dried blueberry powder, 0.3 parts vanilla pod extract, 2.5 parts honey concentrate, 1.8 parts cocoa powder, and 0.5 parts matcha powder; Nutritional fortification system: 0.4 parts of multivitamins, 0.5 parts of calcium citrate, 0.8 parts of whey peptides, 1.8 parts of water-soluble dietary fiber powder, and 2.5 parts of galactooligosaccharides; Functional auxiliary system: sodium citrate 0.3 parts, malic acid 0.4 parts, edible sodium bicarbonate 0.1 parts, natural cyclodextrin 0.6 parts, edible salt 0.08 parts; Molding adjustment system: 8 parts oligomaltose, 1 part microcrystalline cellulose, and 25 parts deionized water.

[0060] Preparation method Raw material pretreatment: solid powder is passed through a 120-mesh sieve and set aside; after mixing the colloids, 6.5 times the amount of deionized water is added, and the mixture is swollen at 29°C for 45 minutes and stirred at 55 r / min; liquid raw materials are homogenized at 3800 r / min for 9 minutes and set aside.

[0061] Preparation of composite sol: The colloidal mixture is heated to 62℃ and stirred for 28 minutes to dissolve; sodium citrate and edible salt are added, stirred for 5 minutes, pH value is 6.4, and then cooled to 41℃ for later use.

[0062] Preparation of low-sugar base syrup: Heat the sugar alcohol raw material to 92°C, boil under vacuum of 0.06MPa for 18 minutes until the solid content is 76%, then cool to 61°C and set aside.

[0063] Preparation of protein foaming solution: Add liquid raw materials and sodium bicarbonate, foam at 2100r / min for 13 minutes, with an air volume of 2.8 times and a density of 0.38g / cm³, and set aside.

[0064] Mixing, emulsifying, and homogenizing: Add the gel solution to the foaming liquid and stir at 90 r / min for 11 minutes; add the emulsifier and homogenize twice at 49℃ and 24 MPa for 7 minutes each time, and set aside.

[0065] Add flavor and nutritional components: Add the ingredients in sequence, stirring for 5 minutes after each addition, then stirring at 90 rpm for 19 minutes, and set aside.

[0066] Inflation, fragrance blending, and shaping: system temperature 41℃, inflate at 1100r / min for 11 minutes, inflate to 1.3 times the original volume; form into block molds, mold temperature 29℃, ready for use.

[0067] Low-temperature curing molding: Curing chamber 16℃, relative humidity 62%, curing for 2.8 hours, ready for use.

[0068] Low-temperature curing stability: curing chamber 11℃, relative humidity 48%, curing for 28 hours, ready for use.

[0069] Packaging and sterilization: Sterilize with ultraviolet light for 19 minutes, seal and package to obtain the finished product.

[0070] Finished product characteristics The finished product is a block-shaped semi-solid candy with a side length of 3cm. It has a fluffy, soft, and chewy texture with rich blueberry and cocoa flavors, a mellow honey aroma, and a mild sweetness. After being left at room temperature for 30 days, the texture remains stable and the flavor is rich and long-lasting. After being placed at 38℃ for 3 hours, it softens slightly without deformation, and the texture remains soft and chewy without any water separation or stickiness.

[0071] Comparative Example 1: Traditional single-gel type marshmallows Formula composition (parts by weight): 65 parts sucrose, 20 parts corn syrup, 5 parts gelatin, 15 parts water, 0.3 parts strawberry flavoring, and 0.1 parts food coloring.

[0072] Preparation method: Mix sucrose, corn syrup, and water, and heat to 110°C until thickened. Soak gelatin in water until swollen, then add it to the syrup and stir until dissolved. High-speed aeration and foaming until fluffy, then add flavoring and coloring, and stir evenly. Cool and solidify, then cure at room temperature for 1 hour before packaging to obtain the finished product.

[0073] Finished product characteristics: The finished product is a solid marshmallow with a dry and brittle texture. It is fluffy but fragile. It hardens and clumps after 5 days at room temperature and collapses after 7 days when exposed to moisture. It softens, deforms, and becomes sticky after 2 hours at 30°C. The strawberry flavoring is simple, evaporates quickly, and becomes noticeably weaker after 3 days of storage. It has a high sugar content, is cloyingly sweet, and leaves a noticeable residue in the mouth after consumption.

[0074] Comparative Example 2: Single Low-Sugar Matrix Semi-Solid Soft Candy Formula composition (parts by weight): 55 parts maltitol, 8 parts pectin, 6 parts glycerin, 25 parts water, 0.4 parts mango flavoring, and 0.2 parts citric acid.

[0075] Preparation method: Maltitol was boiled with water to 90°C, resulting in a solids content of 75%. After the pectin swelled, it was added to the syrup and stirred until dissolved. Glycerin, flavoring, and citric acid were added and stirred evenly. The mixture was then poured into molds, cured at room temperature for 3 hours, and packaged to obtain the finished product.

[0076] Finished product characteristics: The finished product is a semi-solid gummy candy with a hard texture, lacking the fluffy, airy feel of marshmallows; after 10 days at room temperature, the surface becomes sticky and the inside slightly separates into water; the flavor is monotonous, the mango flavoring is volatile, and the flavor deteriorates significantly after 5 days of storage; the chewy texture is firm, lacking the soft, chewy, and dense feel, and does not possess the texture characteristics of marshmallows.

[0077] Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A semi-solid candy resembling a marshmallow, characterized in that, Includes the following raw materials by weight: Matrix components: 35-55 parts maltitol, 10-25 parts erythritol, 8-18 parts trehalose, 5-12 parts fructooligosaccharides, 3-8 parts whey protein concentrate, 2-6 parts soy protein isolate, 4-10 parts gelatin, 2-7 parts gum arabic; Thickening and stabilizing system: 0.5-2 parts hydroxypropyl methylcellulose, 0.2-1.2 parts xanthan gum, 0.3-1.5 parts locust bean gum, 0.4-1.8 parts carrageenan, and 0.6-2.2 parts low-methoxyl pectin; Moisturizing and softening system: 2-8 parts glycerin, 3-10 parts sorbitol solution, 0.3-1.5 parts polyglycerol fatty acid ester, 0.2-1 part glyceryl monostearate, 2-6 parts xylitol; Flavor complex system: 2-6 parts natural strawberry concentrate, 1.5-5 parts freeze-dried mango powder, 1-4 parts freeze-dried blueberry powder, 0.2-0.8 parts vanilla pod extract, 1-3 parts honey concentrate, 0.5-2 parts cocoa powder, and 0.3-1.5 parts matcha powder; Nutritional fortification system: 0.1-0.5 parts of compound vitamins, 0.3-1.2 parts of calcium citrate, 0.5-2 parts of whey peptides, 1-4 parts of water-soluble dietary fiber powder, and 1-3 parts of galactooligosaccharides; Functional auxiliary system: sodium citrate 0.2-0.8 parts, malic acid 0.1-0.5 parts, edible sodium bicarbonate 0.05-0.3 parts, natural cyclodextrin 0.4-1.5 parts, edible salt 0.02-0.1 parts; Molding adjustment system: 5-15 parts of oligomaltose, 0.3-1.2 parts of microcrystalline cellulose, and 20-40 parts of deionized water.

2. The semi-solid candy resembling a marshmallow according to claim 1, characterized in that, Includes the following raw materials by weight: Matrix components: 42 parts maltitol, 18 parts erythritol, 12 parts trehalose, 8 parts fructooligosaccharides, 5 parts whey protein concentrate, 4 parts soy protein isolate, 7 parts gelatin, and 4 parts gum arabic. Thickening and stabilizing system: 1.2 parts hydroxypropyl methylcellulose, 0.7 parts xanthan gum, 0.9 parts locust bean gum, 1.1 parts carrageenan, and 1.5 parts low-methoxyl pectin; Moisturizing and softening system: 5 parts glycerin, 7 parts sorbitol solution, 0.8 parts polyglycerol fatty acid ester, 0.6 parts glyceryl monostearate, and 4 parts xylitol; Flavor complex system: 4 parts natural strawberry concentrate, 3 parts freeze-dried mango powder, 2.5 parts freeze-dried blueberry powder, 0.5 parts vanilla pod extract, 2 parts honey concentrate, 1.2 parts cocoa powder, and 0.8 parts matcha powder; Nutritional fortification system: 0.3 parts of multivitamins, 0.7 parts of calcium citrate, 1.2 parts of whey peptides, 2.5 parts of water-soluble dietary fiber powder, and 2 parts of galactooligosaccharides; Functional auxiliary system: 0.5 parts sodium citrate, 0.3 parts malic acid, 0.15 parts sodium bicarbonate, 0.9 parts natural cyclodextrin, and 0.06 parts edible salt; Molding adjustment system: 10 parts oligomaltose, 0.7 parts microcrystalline cellulose, and 30 parts deionized water.

3. The semi-solid candy resembling a marshmallow according to claim 1, characterized in that, In the matrix components, the weight ratio of maltitol, erythritol and trehalose is (3.5-4.5):(1-2.5):(0.8-1.8), and the weight ratio of gelatin and gum arabic is (1-2):

1.

4. The semi-solid candy resembling a marshmallow according to claim 1, characterized in that, In the thickening and stabilizing system, the total weight of hydroxypropyl methylcellulose, xanthan gum, locust bean gum, carrageenan, and low-methoxyl pectin is 2-6 parts, and the difference in weight of each component does not exceed 1 part.

5. The semi-solid candy resembling a marshmallow according to claim 1, characterized in that, In the moisturizing and softening system, the total weight of glycerin, sorbitol solution, and xylitol is 7-20 parts, and the weight ratio of polyglycerol fatty acid ester to glyceryl stearate monoester is (1-2):

1.

6. The semi-solid candy resembling a marshmallow according to claim 1, characterized in that, The flavor complex system is a combination of natural fruit and vegetable concentrates, freeze-dried fruit and vegetable powders, natural flavor extracts, natural sweeteners, and natural coloring powders, and contains no artificial flavors or colors.

7. A method for preparing a semi-solid candy similar to marshmallows according to any one of claims 1-6, characterized in that, Includes the following steps: Step 1: Raw material pretreatment: Solid powder raw materials are passed through a 120-mesh sieve and set aside; after mixing the colloids, add 6-8 times the amount of deionized water and swell at 25-30℃ for 40-60 minutes; liquid raw materials are homogenized at 3000-4000r / min for 8-12 minutes and set aside. Step 2, Preparation of composite sol: Heat the swollen colloid to 55-65℃ and stir to dissolve, adjust the pH value to 5.8-6.5, and cool to 40-45℃ for later use; Step 3: Preparation of low-sugar base syrup: The sugar alcohol mixture is vacuum cooked at 85-95℃ until the solid content reaches 75%-82%, then cooled to 60-65℃ for later use. Step 4: Preparation of the egg white foaming solution: Add liquid raw materials and sodium bicarbonate to the syrup, aerate and foam at 1500-2200 rpm, and control the density of the foaming solution to 0.35-0.45 g / cm³. 3 spare; Step 5: Mixing, emulsifying, and homogenizing: After mixing the glue solution and foaming liquid, add the emulsifier and homogenize at 45-50℃ and 18-25MPa pressure 2-3 times for later use; Step 6: Add flavor and nutritional components: Add the solid powder raw materials and flavor and functional components in sequence, and stir well for later use; Step 7: Aeration, Fragrance Adjustment, and Shaping: Aerate the mixture at 38-42℃, with the aeration amount being 1.2-1.8 times the system volume. Extrude or cast the mixture using a mold for later use. Step 8, Low-temperature curing and molding: Curing at 12-18℃ and 55%-65% relative humidity for 2.5-4 hours for later use; Step 9, Low-temperature stabilization: After sealing, mature at 8-12℃ and 45%-55% relative humidity for 24-36 hours for later use; Step 10: Finishing, Packaging and Sterilization: After finishing, sterilize with ultraviolet light for 15-20 minutes, then seal and package to obtain the finished product.

8. The method for preparing a marshmallow-like semi-solid candy according to claim 7, characterized in that, In step three, the low-sugar base syrup is cooked under vacuum of 0.06-0.08 MPa for 15-25 minutes to avoid scorching and residue.

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