A kind of jelly candy containing DHA and preparation method thereof

Abstract

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

Description

Technical Field

[0001] The present invention relates to a jelly candy and a preparation method thereof, in particular to a jelly candy containing DHA and a preparation method thereof. Background Art

[0002] Jelly candy is made from sugar, syrup, sweetener, edible gum (or starch), etc. as the main raw materials, and is made through relevant processes to have elastic and chewy candies.

[0003] DHA, docosahexaenoic acid, commonly known as "brain gold", is a polyunsaturated fatty acid necessary for the human body. Its molecular formula is C 22 H 32 O2 is a straight-chain fatty acid containing 22 carbon atoms and 6 double bonds.

[0004] Gummy candies are popular among consumers for their elastic and chewy texture, and have become the preferred dosage form for more and more functional foods rich in DHA.

[0005] However, one of the issues that cannot be ignored when using DHA in food is that DHA is easily oxidized to produce an unpleasant fishy / algae smell. Whether it is DHA from fish or algae, DHA is extremely easy to oxidize because it contains 6 double bonds. Therefore, if no precautions are taken during the production, storage and transportation of DHA, and if no precautions are taken during the processing and storage of DHA as a food fortifier, oxidation can easily occur at any stage, especially when it is inevitably exposed to certain conditions (oxygen, light, heat, pH value, moisture, metal ions or active compounds, etc.), DHA will immediately begin to oxidize, causing the generation of odor and the degradation of essential nutrients, thereby affecting the sensory and nutritional quality and shelf stability of DHA-rich foods. Products after DHA oxidation have been shown to have fish and metallic tastes, which are generally considered to be fishy, ​​and the fishy smell will bring unpleasant feelings to consumers.

[0006] CN109527167 A discloses a DHA gel soft candy, which is obtained by stirring and mixing DHA oil with a composite gel solution and a sweetener solution, adjusting the pH of the obtained mixed solution to 3-4, and then solidifying the obtained liquid. The composite gel solution contains a gelling agent selected from a mixture of gelatin and at least one of pectin, gum arabic and carrageenan, and the weight ratio of the gelatin content to the total content of pectin, gum arabic and carrageenan is 1: (0.1-1.5). In the process of stirring and mixing DHA oil with the composite gel solution and the sweetener solution, the prior art does not mention nitrogen filling protection. During the stirring process, oxygen in the air is prompted to contact and oxidize with DHA oil faster. Even if a stable solidified shell can be formed in the end, the oxidized DHA will bring a fishy smell.

[0007] In the industry, some products claim to use high-quality DHA oil (sourced from fish oil or algae oil). When producing DHA gel candies, a sandwich pouring process is used, which means that DHA oil is only added to the sandwich part, limiting the amount of DHA added. CN 110235977 A discloses a sandwich candy and a preparation method thereof, and provides a sandwich candy containing one or more functional active ingredients of DHA, zeaxanthin and lutein. The sandwich candy described in the prior art has bright and stable color, moderate hardness, soft taste, and is suitable for human oral chewing. The active ingredients such as DHA, lutein, and zeaxanthin are highly stable and can effectively mask the unpleasant smell of active substances such as DHA. The prior art uses sandwich process technology to add DHA to the sandwich of the candy, and uses active ingredients such as lutein and zeaxanthin to mask the unpleasant smell of DHA. Because DHA can only be added to the sandwich part, the maximum amount of DHA added to the candy in the prior art is 1% of the total weight of the candy.

[0008] There are also some DHA-containing soft candies, and the production process is protected by inert gas throughout. CN 102422960 A discloses a kind of nutritious soft candy with no fishy smell and high content of DHA and its preparation method, which involves using candy as a carrier, adding raw materials rich in DHA, and controlling the whole process anaerobicly to obtain nutritious soft candy rich in DHA without fishy smell. The whole process anaerobic control of the prior art requires very high process conditions, is not convenient for production operation, and has high cost. In actual production, it is basically difficult to achieve nitrogen protection throughout the process, and DHA oil will inevitably come into contact with oxygen, water, metal, etc., which will induce oxidation of DHA and produce fishy smell.

[0009] DHA microcapsule powder is a new type of food raw material in recent years. It mainly emulsifies liquid DHA and encapsulates it in some wall materials with carbohydrates, hydrophilic colloids and proteins as the main materials, and then produces DHA microcapsule powder through processes such as spray drying. DHA microcapsule powder is widely used in some foods with very low water content (such as infant formula milk powder), which solves the problem that liquid DHA is easily oxidized and produces fishy smell; however, in products with high water content, the wall material of DHA microcapsule powder may be slightly soluble in water, and the free DHA migrates to the surface of the product during the shelf life and produces fishy smell due to oxidation.

[0010] There are also some methods for producing DHA soft candies, which first embed the DHA functional substance and then produce the soft candies. CN 108112762 A discloses a novel functional soft candy and a preparation method thereof, which is composed of functional components PS and / or Omega-3, sweeteners, gelling agents, embedding agents, and further components such as fruit juice, coloring agents and flavors can be added. Compared with traditional functional soft candy products, the prior art uses embedding technology to cover up the special bad smell of the functional components, and at the same time, it is matched with components such as flavors and fruit juices, so that the novel functional soft candy has no bad smell and is easily accepted by consumers. However, the embedding method is cumbersome to operate, and the embedding agent and the functional substance need to be mixed and embedded. More importantly, during the embedding process, the functional substance Omega-3 is easily oxidized and produces a fishy smell due to contact with oxygen.

[0011] Currently, the DHA jelly candies on the market cannot solve the fishy smell problem well, especially the high-content DHA jelly candies (the proportion of DHA content in the total weight of the candies is greater than 1%). Therefore, how to find a method that is easy to produce and cost-effective to produce high-content DHA jelly candies without fishy smell has become a difficult problem that researchers in this field need to solve. Summary of the invention

[0012] One object of the present invention is to provide a jelly candy containing DHA, which has no fishy smell, does not melt, and does not return to sand during a shelf life of 18 months.

[0013] Another object of the present invention is to provide a method for preparing the DHA-containing jelly candy.

[0014] In one aspect, the present invention provides a jelly candy containing DHA, which is made of the following raw materials in a weight ratio, based on the total dry matter content in the raw material composition of the jelly candy being 100 parts by weight (unless otherwise specified, the parts of the raw material usage involved hereinafter are all based on the total dry matter content in the raw material composition of the jelly candy being 100 parts by weight):

[0015] 1-10 parts of edible colloid, wherein the edible colloid comprises one or more of pectin, gelatin, carrageenan, agar, starch (acid-modified starch, oxidized starch, pregelatinized starch, cross-linked starch, soluble starch), locust bean gum, and xanthan gum;

[0016] 75-90 parts of sweeteners, including one or more of sugar (raw sugar, white sugar, soft white sugar, sugar cubes, rock sugar, brown sugar, brown sugar, borneol, etc.), starch sugar (edible glucose, polydextrose, isomaltose, fructose syrup, maltose, maltodextrin, glucose syrup, etc.), sugar alcohol (sorbitol, maltitol, xylitol, isomalt, mannitol, lactitol, erythritol, etc.), and other sweeteners (oligosaccharides, lactose, trehalose, etc.);

[0017] 5-15 parts of DHA microcapsule powder, where the DHA in the DHA microcapsule powder can be derived from fish oil or algae oil;

[0018] 2-10 parts of a water retaining agent, wherein the water retaining agent includes one or more of glycerol and polydextrose;

[0019] 0.5-5 parts of an acidity regulator-buffer salt pair, wherein the acidity regulator-buffer salt pair comprises one or more of the following acidity regulator-buffer salt pairs: citric acid and its sodium salt or potassium salt; DL-malic acid and its sodium salt; lactic acid and its sodium salt.

[0020] According to a specific embodiment of the present invention, in the jelly candy of the present invention, the amount of the edible colloid is preferably 1-5 parts. Preferably, the edible colloid is one or more of pectin, gelatin, carrageenan, agar, and starch.

[0021] According to a specific embodiment of the present invention, in the jelly candy of the present invention, the amount of the sweetener is preferably 80-90 parts. Preferably, the sweetener is a sugar alcohol sweetener, and the sugar alcohol sweetener is selected from one or more of isomalt (isomaltose), maltitol, sorbitol, xylitol, erythritol, mannitol, and lactitol.

[0022] According to a specific embodiment of the present invention, in the jelly candy of the present invention, the amount of the DHA microcapsule powder is preferably 5-10 parts. Preferably, the DHA in the DHA microcapsule powder is derived from algae oil.

[0023] According to a specific embodiment of the present invention, in the jelly candy of the present invention, the amount of algae oil in the DHA microcapsule powder used is usually 15%-50%, preferably DHA microcapsule powder with an algae oil amount of 48-50%; the DHA content in the algae oil is usually 30%-40%, preferably algae oil with a DHA content of 40%. In the present invention, there are no special requirements for other properties of the DHA microcapsule powder used, as long as it meets the quality requirements of the relevant industry. In some specific embodiments of the present invention, in the jelly candy of the present invention, the DHA content accounts for more than 1% of the total weight of the jelly candy.

[0024] According to a specific embodiment of the present invention, the amount of the humectant in the jelly candy of the present invention is preferably 3-8 parts.

[0025] According to a specific embodiment of the present invention, in the jelly candy of the present invention, the amount of the acidity regulator-buffer salt pair is preferably 0.5-2 parts.

[0026] According to a specific embodiment of the present invention, the raw material composition of the jelly candy of the present invention may further include an appropriate amount of conventional additives such as a coating agent, flavor, and pigment. Specifically, the amount of the coating agent, flavor, and pigment may be:

[0027] 0.05-0.5 parts of coating agent, mainly used to increase the gloss of the jelly candy and prevent it from sticking to the packaging paper, etc.; the coating agent may include one or more of caprylic acid, capric glyceride, carnauba wax, beeswax, polyethylene glycol, polyvinyl alcohol, pullulan, and shellac;

[0028] 0.1-1 part of flavor;

[0029] Pigment 0.05-0.2 parts.

[0030] On the other hand, the present invention also provides a method for preparing the jelly candy, the method comprising:

[0031] Heat and dissolve the edible colloid in purified water to obtain an edible colloid aqueous solution;

[0032] Adding sweetener and water retaining agent into edible glue solution, stirring, boiling and degassing to obtain sugar glue solution;

[0033] Add DHA microcapsule powder, acidity regulator-buffer salt pair to the sugar gel solution, and selectively add flavors and pigments to prepare a jelly candy casting molding liquid;

[0034] The material liquid is poured into the mold, and after drying, the mold is removed and polished to prepare a jelly candy with a water content of 8-20%.

[0035] According to a specific embodiment of the present invention, in the method for preparing the jelly candy of the present invention, the edible colloid is heated to 50-70° C. in 8-12 times of purified water, and stirred at a stirring speed of 60-70 r / min for 30-40 minutes to ensure that it is fully dissolved.

[0036] According to a specific embodiment of the present invention, in the preparation method of the jelly candy of the present invention, a sweetener and a moisture retaining agent are added to an edible colloid aqueous solution, and after being fully dissolved and mixed evenly, the solution is boiled and degassed under the conditions of a vacuum degree of (-0.1∽-0.6 bar) and a temperature of (105-115° C.) to ensure that a jelly candy solution with a solid content of 70-80% is obtained.

[0037] According to a specific embodiment of the present invention, in the preparation method of the jelly candy of the present invention, DHA microcapsule powder and an acidity regulator-buffer salt pair are added to a saccharide gel solution with a temperature of 90-95° C. and a solid content of 70-80%, and flavors and pigments are selectively added as needed to ensure that they are evenly mixed to prepare a jelly candy casting and molding liquid; preferably, the pH value of the casting and molding liquid is adjusted to 2-6, and the preferred pH value range is 2.5-5.

[0038] According to a specific embodiment of the present invention, in the method for preparing the jelly candy of the present invention, the 90-95° C. jelly candy casting and molding liquid is transported to a pouring device, and a sandwich casting process or a solid casting process is adopted to cast the liquid into a starch mold for molding, and then the jelly candy is demolded and polished after drying at a temperature of 55-60° C. for 24-48 hours, and then packaged to prepare the jelly candy.

[0039] According to a specific embodiment of the present invention, in the method for preparing jelly candies of the present invention, the moisture content of the prepared jelly candies is 8-20%.

[0040] On the other hand, the present invention also provides a method for preventing the jelly candy containing DHA from producing a fishy smell, which comprises preparing the jelly candy containing DHA by the above method of the present invention.

[0041] The preferred sweetener, acidity regulator-buffer salt pair in the formula system can remove the hydration film on the surface of the edible colloid, neutralize the charge of the edible colloid, and enable the edible colloid to establish a three-dimensional network structure, and the sugar solution is dispersed in the entire stable three-dimensional network structure of the edible colloid. Compared with the liquid DHA raw material (see Comparative Examples 1, 2, and 3 for details), the preferred DHA microcapsule powder in the formula system can prevent oxidation of DHA during the entire process of preparation, storage, transportation, addition to sugar colloid liquid, until casting, drying, demoulding, polishing and packaging, because the wall material of the DHA microcapsule powder has isolated the contact of its core liquid DHA with oxygen, metal, etc. However, due to the high moisture content in the final product of the jelly candy, the wall material of the DHA microcapsule powder, which is mainly made of carbohydrates, hydrophilic colloids and proteins, is at risk of being damaged during the shelf life. A small amount of core liquid DHA may be freed from the gaps in the wall material. If the entire jelly candy system is unstable, a small amount of free DHA will precipitate on the surface of the candy and oxidize, eventually causing some fishy smell (see Comparative Example 4 for details). The jelly candy formula system containing DHA of the present invention, especially the optimized addition of the moisture retainer-glycerol (Example 1) or polydextrose (Example 2), compared with raw materials such as maltitol (Comparative Examples 1-4) and sorbitol (Comparative Examples 1-4) which are both sweeteners and moisture retainers, the preferred moisture retainer in the present invention plays an important synergistic role in preventing the generation of fishy smell after adding DHA microcapsule powder to the jelly candy with high moisture content of the present invention.

[0042] The experiment of the present invention shows that the present invention produces a synergistic effect by optimizing the core raw materials such as edible colloids, sweeteners, acidity regulator-buffer salt pairs, DHA microcapsule powder, moisture retaining agents and the like and optimizing the process, thereby establishing a stable product quality system. The DHA-containing jelly candy of the present invention has no fishy smell, does not melt, and does not return to sand during the shelf life of 18 months. In addition, the DHA-containing jelly candy of the present invention has a large processing technology flexibility, and the DHA microcapsule powder raw material itself and the entire processing process do not require nitrogen protection; in terms of the starch in-mold casting molding process, it can be made into a solid product (DHA is evenly distributed in the entire product) or a sandwich product (DHA is only in the sandwich part), and the two processes have no obvious difference in the fishy smell of the product at the end of the shelf life. BRIEF DESCRIPTION OF THE DRAWINGS

[0043] Figure 1 The situation of the product having fishy smell and returning sand in Comparative Example 3 of the present invention is shown.

[0044] Figure 2 The product in comparative example 4 of the present invention has a fishy smell and melted water.

[0045] Figure 3 It shows that the product in Example 1 of the present invention has no fishy smell, no sandiness, and no melting. DETAILED DESCRIPTION

[0046] In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solutions of the present invention are described in detail below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present invention and are not used to limit the scope of the present invention.

[0047] Unless otherwise specifically defined, all technical and scientific terms used herein have the same meaning as commonly understood by ordinary technicians in the relevant fields. The operating conditions not specified in detail in the examples are carried out according to conventional operations in the relevant field.

[0048] Comparative Example 1: According to the texture requirements of the product (hardness, toughness, elasticity, tooth adhesion, flavor release and other properties), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, 10 times of purified water was added and heated to 50-70°C, and stirred at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid was fully dissolved; then maltitol, sorbitol and isomalt were added, and after fully dissolved and mixed evenly; at a vacuum degree (-0.1 The method comprises the following steps: degassing the sugar gum liquid at a temperature of 105-115°C and a pressure of 0.1-0.2 bar until the solid content of the sugar gum liquid is 70-80%; then adding ordinary DHA oil (40% DHA), emulsifier, citric acid and sodium citrate, flavor and pigment to the sugar gum liquid at a temperature of 90-95°C, mixing evenly, and adjusting the pH to 3-4; pouring the material to be cast into a starch mold at a temperature of 90-95°C, drying at a temperature of 55-60°C for 24-48 hours, demolding, polishing and packaging.

[0049] Comparative Example 2: According to the texture requirements of the product (hardness, toughness, elasticity, tooth stickiness, flavor release and other properties), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, 10 times of purified water was added and heated to 50-70°C, and then stirred at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid was fully dissolved; then maltitol, sorbitol and isomalt were added, and after fully dissolved and mixed, the mixture was stirred under vacuum (-0.1∽-0.2bar) and temperature (105 -115°C) until the solid content of the sugar gum liquid is 70-80%; then, high-quality DHA oil (40% DHA) (the high-quality DHA oil raw material has a lower fishy smell than the ordinary DHA raw material of Comparative Example 1), emulsifier, citric acid and sodium citrate, flavor and pigment are added to the sugar gum liquid at 90-95°C, mixed evenly, and the pH is adjusted to 3-4; the castable material is solidly poured into a starch mold at 90-95°C, and demolded, polished and packaged after drying at 55-60°C for 24-48 hours.

[0050] Comparative Example 3: According to the texture requirements of the product (hardness, toughness, elasticity, tooth stickiness, flavor release and other properties), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, 10 times of purified water was added and heated to 50-70°C, and then stirred at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid was fully dissolved; then maltitol, sorbitol and isomalt were added, and after fully dissolved and mixed, the mixture was stirred under vacuum (-0.1∽-0.2bar) and temperature (105-1 The method comprises the following steps: degassing the slurry at 15° C. until the solid content of the slurry is 70-80%; then adding high-quality DHA oil (40% DHA), emulsifier, citric acid and sodium citrate, flavor and pigment to the slurry at 90-95° C., mixing evenly, adjusting the pH to 3-4, and protecting the high-quality DHA oil (40% DHA) with nitrogen during the whole process from production extraction, storage and transportation; pouring the material to be cast into a starch mold at 90-95° C., and then demolding, polishing and packaging after drying at 55-60° C. for 24-48 hours.

[0051] Comparative Example 4: According to the texture requirements of the product (hardness, toughness, elasticity, tooth stickiness, flavor release and other properties), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, 10 times of purified water was added and heated to 50-70°C, and stirred at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid was fully dissolved; then maltitol, sorbitol and isomalt were added, and after fully dissolved and mixed evenly; at a vacuum degree (-0 .1∽-0.2bar) and temperature (105-115°C) conditions, boil and deaerate until the solid content of the sugar gum liquid is 70-80%; then add DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment at 90-95°C sugar gum liquid, mix evenly, and adjust the pH to 3-4; pour the casting material into the starch mold at 90-95°C, dry at 55-60°C for 24-48 hours, demold, polish and package.

[0052] Example 1: According to the texture requirements of the product (hardness, toughness, elasticity, tooth stickiness, and flavor release, etc.), pectin and carrageenan (weight ratio of 1.2:0.8) are selected for compounding, 10 times of purified water is added and heated to 50-70°C, and stirred at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then maltitol, sorbitol and isomalt, as well as glycerol as a moisture retainer are added, and after fully dissolving and mixing, the mixture is stirred in a vacuum sieve. Boil and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) conditions until the solid content of the sugar gum liquid is 70-80%; then add DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment to the sugar gum liquid at 90-95°C, mix evenly, and adjust the pH to 3-4; pour the castable material into a starch mold at 90-95°C, dry it at 55-60°C for 24-48 hours, demould it, polish it and package it.

[0053] Product specifications of jelly candy: 4 grams / piece of jelly candy, DHA content ≥50 mg / piece of jelly candy (the proportion of DHA content to the weight of the candy is greater than 1.25%), and moisture content 10.4%.

[0054] The formulation compositions of Comparative Examples 1-4 and Example 1 are shown in Table 1: (based on 100 parts by weight of the raw material composition of the jelly candy)

[0055] Table 1

[0056]

[0057] The packaged samples of Comparative Examples 1-4 and Example 1 were subjected to accelerated testing in a constant temperature and humidity chamber at 37°C and 75% relative humidity. The flavor of the samples was evaluated every month for three months. At the same time, major sensory indicators such as melting and sand return were checked. If all of them were qualified, the shelf life of the product was 18 months.

[0058] The test results are shown in Table 2.

[0059] Table 2

[0060]

[0061] Test results: As can be seen from Table 2, the DHA oil used in Comparative Examples 1 and 2 of the present invention is in a liquid state. Both ordinary-grade and high-quality-grade DHA oils are very easy to be oxidized by oxygen, metals, etc. during storage and use, thereby producing an unpleasant fishy smell.

[0062] Although the DHA oil used in Comparative Example 3 was of high quality and was nitrogen-filled before use, nitrogen filling could not be continued during the entire process of preparing the jelly candies. Although the DHA oil was only added to the center of the jelly candies, the jelly candies still had a fishy smell after the accelerated shelf life test. This was mainly due to the fact that during the process of adding the high-quality DHA oil to the jelly solution and the process of transporting the jelly solution containing the high-quality DHA oil to the pouring device for pouring and molding, the high-quality DHA oil inevitably came into contact with oxygen, metal, etc. and was oxidized.

[0063] The DHA microcapsule powder used in Comparative Example 4 has a microcapsule wall material that effectively blocks the contact of DHA with oxygen, metal, etc., and is not oxidized during the entire process of jelly candy processing and molding. However, the moisture content of the prepared jelly candy is 10.4%, and the moisture inevitably destroys a small amount of the wall material of the microcapsule powder during the shelf life. If the system is unstable and moisture migration occurs, it will also cause the free DHA molecules to migrate to the surface of the product for oxidation and produce a fishy smell. The sample in Comparative Example 4 did have serious water leakage and melting during the shelf life study, and moisture migration also helped the free DHA migrate to the surface of the product for oxidation, causing the product to have a fishy smell.

[0064] The sample of Example 1 has no fishy smell, and the product does not return to sand or melt during the shelf life. This formula system of the present invention plays an important synergistic role in removing the fishy smell after adding DHA microcapsule powder to the high-moisture content jelly candy. The whole system is more stable and will not cause water migration due to temperature changes. It can avoid the precipitation of a small amount of free DHA and oxidation, which eventually produces some quality defects such as fishy smell, return to sand, and melt.

[0065] Embodiment 2: According to the product market positioning and consumer demand, single pectin is selected as edible gum, after adding 10 times purified water and heating to 50-70°C, stirring at a stirring speed of 60-70r / min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then maltitol, sorbitol, isomalt, and water retention agent polydextrose are added, and fully dissolved and mixed; boil and deaerate under vacuum (-0.1∽-0.2bar) and temperature (90-105°C) conditions until the solid content of the sugar gum liquid is 70-80%; then DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment are added to the 90-95°C sugar gum liquid, mixed evenly, and the pH is adjusted to 3-4; at 90-95°C, the castable material is solidly poured into a starch mold, and after drying, demoulding, polishing and packaging are performed.

[0066] Product specifications of jelly candy: 4 grams / piece of jelly candy, DHA content ≥50 mg / piece of jelly candy (the proportion of DHA content to the weight of the candy is greater than 1.25%), and moisture content 10.4%.

[0067] The formulation composition of Example 2 is shown in Table 3: (based on 100 parts by weight of the raw material composition of the jelly candy)

[0068] Table 3

[0069] Example 1 Example 2 Pectin 1.2 servings 2.0 copies Carrageenan 0.8 parts -- Maltitol 70.4 copies 70.4 copies Sorbitol 7.0 copies 7.0 copies Isomalt 6.1 servings 6.1 servings DHA microcapsule powder (20% DHA) 7.6 servings 7.6 servings Citric Acid 1.4 servings 1.4 servings Sodium Citrate 0.4 parts 0.4 parts glycerin 4.0 copies -- Polydextrose 4.0 copies Natural orange flavor 0.8 parts 0.8 parts natural pigments 0.1 part 0.1 part Polishing oil 0.2 parts 0.2 parts

[0070] The accelerated shelf life test method of Example 2 is consistent with that of Comparative Examples 1-4 and Example 1. The accelerated test is carried out in a constant temperature and humidity chamber at 37° C. and 75% relative humidity, and the flavor of the samples is evaluated every month for three months.

[0071] The test results are shown in Table 4.

[0072] Table 4

[0073]

[0074] Test results: From Table 4, it can be seen that the sample of Example 2 has no fishy smell, and the product does not return to sand or melt during the shelf life. This shows that the water retention agent in Example 2, polydextrose, plays an important synergistic role in removing the fishy smell after adding DHA microcapsule powder to the high-water content jelly candy. Single pectin as edible gum has a better effect on flavor release, but the product still has no fishy smell. Polydextrose can still play a good role as a water retention agent to replace glycerol.

Claims

1. A jelly candy containing DHA, characterized in that: Based on 100 parts by weight of the total dry matter content in the raw material composition of the jelly candy, the jelly candy is made from the following raw materials in the following weight ratios: 1-10 parts of edible colloid, wherein the edible colloid comprises one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener, wherein the sweetener includes one or more of sucrose, starch sugar, sugar alcohol, oligosaccharide, lactose and trehalose; 5-15 parts of DHA microcapsule powder, wherein the DHA in the DHA microcapsule powder is derived from fish oil or algae oil; 2-10 parts of a water retaining agent, wherein the water retaining agent includes one or more of glycerol and polydextrose; 0.5-5 parts of an acidity regulator-buffer salt pair, wherein the acidity regulator-buffer salt pair comprises one or more of the following acidity regulator-buffer salt pairs: citric acid and its sodium salt or potassium salt; DL-malic acid and its sodium salt; Lactic acid and its sodium salt, The preparation method of the jelly candy comprises: Heat and dissolve the edible colloid in purified water to obtain an edible colloid aqueous solution; Adding sweetener and water retaining agent into edible colloid aqueous solution, stirring, boiling and degassing to obtain sugar colloid liquid; Add DHA microcapsule powder and acidity regulator-buffer salt pair to the sugar gel solution to prepare a jelly candy casting molding liquid; The material liquid is poured into the mold, and after drying, the mold is removed and polished to prepare a jelly candy with a water content of 8-20%.

2. The jelly candy according to claim 1, wherein The amount of the edible colloid is 1-5 parts.

3. The jelly candy according to claim 2, wherein: The edible colloid is one or more of pectin, gelatin, carrageenan, agar and starch.

4. The jelly candy according to claim 1, wherein The amount of the sweetener is 80-90 parts; wherein the sucrose is selected from one or more of raw sugar, white sugar, soft white sugar, sugar cubes, rock sugar, brown sugar, brown sugar, and borneol; the starch sugar is selected from one or more of edible glucose, polydextrose, isomaltose, fructose syrup, maltose, maltodextrin, and glucose syrup; the sugar alcohol is selected from one or more of sorbitol, maltitol, xylitol, isomalt, mannitol, lactitol, and erythritol.

5. The jelly candy according to claim 4, wherein: The sweetener is a sugar alcohol sweetener, and the sugar alcohol sweetener is selected from one or more of isomalt, maltitol, sorbitol, xylitol, erythritol, mannitol, and lactitol.

6. The jelly candy according to claim 1, wherein The amount of the DHA microcapsule powder is 5-10 parts.

7. The jelly candy according to claim 6, wherein: The DHA in the DHA microcapsule powder is derived from algae oil.

8. The jelly candy according to claim 1, wherein The amount of the water retaining agent is 3-8 parts.

9. The jelly candy according to claim 1, wherein The amount of the acidity regulator-buffer salt pair is 0.5-2 parts.

10. The jelly candy according to claim 1, wherein the raw materials thereof further comprise a coating agent, flavoring agent, and pigment.

11. A method for preparing the jelly candy according to any one of claims 1 to 9, the method comprising: Heat and dissolve the edible colloid in purified water to obtain an edible colloid aqueous solution; Adding sweetener and water retaining agent into edible colloid aqueous solution, stirring, boiling and degassing to obtain sugar colloid liquid; Add DHA microcapsule powder and acidity regulator-buffer salt pair to the sugar gel solution to prepare a jelly candy casting molding liquid; The material liquid is poured into the mold, and after drying, the mold is removed and polished to prepare a jelly candy with a water content of 8-20%.

12. The method according to claim 11, wherein: Heat the edible colloid in 8-12 times purified water to 50-70°C, stir at 60-70r / min for 30-40 minutes to ensure it is fully dissolved.

13. The method according to claim 11, wherein: Add sweetener and water retaining agent to the edible colloid aqueous solution, fully dissolve and mix, and then boil and degas under the conditions of vacuum degree of -0.1∽-0.6 bar and temperature of 105-115℃ to obtain a sugar colloid solution with a solid content of 70-80%.

14. The method according to claim 11, wherein: DHA microcapsule powder and acidity regulator-buffer salt pair are added to a sugar gel solution with a temperature of 90-95° C. and a solid content of 70-80%, and the mixture is evenly mixed to prepare a jelly candy casting and molding material solution.

15. The method according to claim 11, wherein: DHA microcapsule powder, acidity regulator-buffer salt pair, flavor and pigment are added to a sugar gel solution with a temperature of 90-95° C. and a solid content of 70-80%, and the mixture is evenly mixed to prepare a gel candy casting molding material solution.

16. The method according to claim 14 or 15, wherein: The pH value of the casting liquid is 2-6.

17. The method according to claim 16, wherein: The pH range is 2.5-5.

18. The method according to claim 11, wherein: The 90-95° C. jelly candy casting liquid is transported to a casting device, and the jelly candy is cast into a starch mold by a sandwich casting process or a solid casting process. The jelly candy is dried at a temperature of 55-60° C. for 24-48 hours, then demolded and polished, and packaged to prepare the jelly candy.

19. A method for preventing a jelly candy containing DHA from producing a fishy smell, characterized in that: The DHA-containing jelly candy is prepared by the method according to any one of claims 11 to 18.

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