A functional liquid candy and its preparation method

Abstract

The present invention provides a functional liquid candy and a preparation method thereof. Specifically, the present invention provides a functional liquid candy, which contains 0-45 parts by weight of a fat-soluble functional component, 0-20 parts by weight of a water-dispersible functional component, 5-45 parts by weight of an edible oil, 20-50 parts by weight of a sweetener, 0.1-2 parts by weight of a hydrophilic emulsifier, 0.1-2 parts by weight of a lipophilic emulsifier, and 10-20 parts by weight of water.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a functional liquid candy and a preparation method thereof. Background Art

[0002] Candy is a food form deeply loved by children and adults. Various functional foods with candy as the carrier are also welcomed by consumers because of their snack-like nature, good taste, and interestingness.

[0003] Currently, the functional candies on the market mainly include hard candies for moistening the throat and protecting the voice, nutritional soft candies such as vitamin soft candies, sandwich gel candies such as DHA gel candies, and tablet candies such as milk calcium tablet candies. Among them, hard candies are only suitable for adding some plant functional ingredients that can withstand high-temperature boiling; soft candies and tablet candies have certain requirements for chewing ability and are not suitable for young children and the elderly with weak chewing ability; the heating process of soft candies will cause instability and loss of heat-sensitive ingredients such as vitamins, and is also prone to oxidation and degradation of functional oils such as DHA, and the addition amount of functional ingredients is not high; sandwich gel candies made with fat-soluble nutritional ingredients such as DHA oil, ARA oil, lutein, zeaxanthin, and astaxanthin as the core material need to be punctured or chewed, which is inconvenient for young children to eat, and ingredients such as DHA, astaxanthin, and lutein have unpleasant tastes such as fishy smell and medicinal taste, and the taste acceptance is poor.

[0004] In summary, the prior art has the following defects: (1) Soft candies and tablet candies need to be chewed and are not suitable for people such as young children and the elderly with weak chewing ability; (2) Heat-unstable functional ingredients are lost more during the processing of soft candies, and DHA-based functional oils are unstable in soft candies, prone to oxidation, and the addition amount is not high; (3) Sandwich gel candies directly use oil as the core material, and ingredients such as DHA and astaxanthin have a fishy smell and the direct taste is poor. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a functional liquid candy and a preparation method thereof, which contain 0-45 parts by weight of fat-soluble functional ingredients, 0-20 parts by weight of water-dispersible functional ingredients, 5-45 parts by weight of edible oil, 20-50 parts by weight of sweeteners, 0.1-2 parts by weight of hydrophilic emulsifiers, 0.1-2 parts by weight of lipophilic emulsifiers, and 10-20 parts by weight of water.

[0006] In some embodiments, the functional liquid candy contains 0.001-5 parts by weight, 5-10 parts by weight, 10-20 parts by weight, 15-30 or 20-45 parts by weight of fat-soluble functional ingredients. In some embodiments, the functional liquid candy contains 0.01-2.5 parts by weight of water-dispersible functional ingredients.

[0007] In some embodiments, the fat-soluble functional components are selected from one or more of DHA algal oil, fish oil, arachidonic acid oil, carotenoids or their esters, krill oil, and fat-soluble vitamins. In some embodiments, the carotenoids or their esters are selected from one or more of β-carotene, lutein, lutein esters, zeaxanthin, and astaxanthin. In some embodiments, the fat-soluble vitamins are selected from vitamin A, vitamin D, and vitamin K.

[0008] In some embodiments, the functional liquid candy contains 0 parts by weight, 5 - 10 parts by weight, 10 - 20 parts by weight, 15 - 30, or 20 - 45 parts by weight of the water-dispersible functional components.

[0009] In some embodiments, the water-dispersible functional components are selected from one or more of water-soluble minerals and milk mineral salts.

[0010] In some embodiments, the functional liquid candy contains 5 - 15 parts by weight, 15 - 30 parts by weight, or 30 - 45 parts by weight of edible oil.

[0011] In some embodiments, the edible oil is selected from one or more of soybean oil, sunflower oil, corn oil, palm oil, walnut oil, linseed oil, olive oil, and peanut oil.

[0012] In some embodiments, the functional liquid candy contains 30 - 50 parts by weight of a sweetening agent, such as 30 - 45 parts by weight.

[0013] In some embodiments, the sweetening agent is selected from one or more of granulated sugar, glucose, maltose, malt syrup, high fructose corn syrup, maltitol, maltodextrin, xylitol, erythritol, lactitol, mannitol, isomaltulose, isomaltitol, fructooligosaccharides, and polydextrose.

[0014] In some embodiments, the functional liquid candy contains 0.5 - 1.0 parts by weight of a hydrophilic emulsifier, such as 0.5 - 0.8 parts by weight.

[0015] In some embodiments, the hydrophilic emulsifier is selected from one or more of sucrose fatty acid esters, polyglycerol fatty acid esters, and pectin.

[0016] In some embodiments, the functional liquid candy contains 0.3 - 1.0, 0.3 - 0.5, or 0.5 - 1.0 parts by weight of a lipophilic emulsifier.

[0017] In some embodiments, the lipophilic emulsifier is selected from one or more of mono- and diglycerol fatty acid esters, citric acid fatty acid glycerol esters, and phospholipids.

[0018] In some embodiments, the functional liquid candy contains 10 - 15 parts by weight of water.

[0019] In some embodiments, the functional liquid candy further contains 1 - 5 parts by weight of an acidulant, preferably 1 - 2 parts by weight.

[0020] In some embodiments, the acidulant is selected from one or more of citric acid, lactic acid, tartaric acid, malic acid, acetic acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium citrate, tripotassium citrate, and sodium citrate monohydrate.

[0021] In some embodiments, the functional liquid candy further contains one or more excipients selected from the following: 0.1 - 1 part by weight of an antioxidant and 0.1 - 1 part by weight of a flavor.

[0022] In some embodiments, the functional liquid candy further contains 0.1 - 0.5 part by weight of an antioxidant. In some embodiments, the antioxidant is one or more of L - ascorbic acid.

[0023] In some embodiments, the functional liquid candy further contains 0.1 - 0.5 part by weight of a flavor. In some embodiments, the flavor is selected from one or more of yogurt flavor, orange flavor, lemon flavor, apple flavor, peach flavor, cherry flavor, cocoa flavor, and pineapple flavor.

[0024] In some embodiments, the viscosity of the functional liquid candy is 8000 - 25000 mPa·s.

[0025] In some embodiments, the pH of the functional liquid candy is 3.4 - 4.2.

[0026] In some embodiments, by mass parts, the functional liquid candy contains:

[0027]

[0028] In another aspect, the present invention provides a method for preparing the aforementioned functional liquid candy, comprising the following steps:

[0029] (1) Dissolve the water - dispersible functional component, sweetener, and hydrophilic emulsifier in water to obtain an aqueous phase;

[0030] (2) Mix the edible oil, lipophilic emulsifier, and optional antioxidant to obtain an oil phase;

[0031] (3) Mix the aqueous phase obtained in step (1), the oil phase obtained in step (2), the fat - soluble functional component, and optional acidulant and flavor at 20 - 40 °C, and emulsify to obtain the functional liquid candy;

[0032] Wherein, when the functional liquid fructose contains an antioxidant, the antioxidant is mixed with the edible oil and the lipophilic emulsifier in step (2), or mixed with the aqueous phase, the oil phase, the fat-soluble functional components, and optionally the acidulant, the antioxidant, and the essence in step (3).

[0033] In some embodiments, the method is characterized by one or more of the following:

[0034] 1) The mixing in step (1) is carried out at 60 - 90°C, such as 75 - 85°C, 80 - 85°C;

[0035] 2) The mixing in step (2) is carried out at 60 - 90°C, such as 75 - 85°C, 75 - 80°C;

[0036] 3) The mixing in step (3) is carried out at 25 - 35°C;

[0037] 4) The emulsification in step (3) adopts shear emulsification, such as vacuum shear emulsification. Preferably, the conditions of the vacuum shear emulsification are: 2000 - 3000 revolutions per minute, 30 - 60 min, such as 45 - 60 min.

[0038] Advantages of the Invention

[0039] The present invention provides a functional liquid candy and a preparation method thereof, which can achieve at least one of the following technical effects:

[0040] (1) The functional liquid candy of the present invention can be made into a liquid form, does not need to be chewed, can be directly swallowed, and is suitable for children and the elderly with poor swallowing ability to eat;

[0041] (2) The nutritional components in the preparation of the functional liquid candy of the present invention are added at low temperature and in a high amount, which has a good protective effect on functional components such as DHA and lutein, with small loss. The addition amount of functional oils such as DHA oil can reach 40%.

[0042] (3) The preparation method of the functional liquid candy of the present invention uses an emulsification technology. The DHA algal oil particle size in the prepared DHA algal oil liquid candy is <10 μm, which can fully contact with lipase in the intestine and be hydrolyzed and absorbed, with a faster absorption rate and higher bioavailability;

[0043] (4) The functional liquid candies such as DHA oil, astaxanthin, and lutein prepared by the present invention can disperse the oil and form an oil-in-water emulsion system, solving the problem of poor taste of functional oils. For example, the DHA liquid candy, astaxanthin liquid candy, and krill oil liquid candy have a sour and sweet taste, no fishy smell at all, and high acceptance; the lutein ester liquid candy has a prominent fruit flavor and no unpleasant plant flavor.

[0044] Accompanying drawings of the specification

[0045] Figure 1 Show the plasma DHA concentration-time curve, where soft capsule is the DHA algal oil soft capsule, liquid candy is the DHA algal oil liquid candy, and Control is the blank control group. Detailed implementation manners

[0046] The following will describe in detail the implementation schemes of the present invention in conjunction with the embodiments. However, those skilled in the art will understand that the following embodiments are only used to illustrate the present invention and should not be regarded as limiting the scope of the present invention. For those not specified in the embodiments, they are carried out according to the conventional conditions or the conditions recommended by the manufacturer. For the reagents or instruments not specified for the manufacturer, they are all conventional products that can be obtained through commercial purchase.

[0047] Example 1 Preparation of DHA algal oil liquid candy

[0048] The DHA algal oil liquid candy of this example has the following raw material composition by mass fraction:

[0049]

[0050] The preparation method of the above DHA algal oil liquid candy includes the following steps:

[0051] (1) Mix malt syrup, water, xylitol, and sucrose fatty acid ester, heat up to 80°C, and stir until the materials are completely dissolved to obtain an aqueous solution;

[0052] (2) Mix corn oil and phospholipids, heat up to 80°C, and stir until the materials are completely dissolved to obtain an oil solution;

[0053] (3) Cool the aqueous solution and the oil solution to below 35°C, add DHA algal oil (DHA content is 40%), vitamin C, citric acid, sodium citrate, and orange essence, mix and perform vacuum emulsification and shearing at a speed of 2000 revolutions per minute for 60 minutes to obtain a sugar solution;

[0054] (4) Fill the sugar solution into strip packages, with each strip package weighing 3 g to obtain the finished product of DHA algal oil liquid candy.

[0055] Product stability test:

[0056] Examine the product stability of the product in Example 1. The product is placed under the conditions of a temperature of 37°C and a humidity of 75% for accelerated examination for 3 months, and placed in a cool and dark place for normal temperature examination for 12 months. Examine the content of the active ingredient, peroxide value, and sensory changes. The results are shown in Table 1.

[0057] The detection method of DHA content uses GB 5009.168 "National Food Safety Standard - Determination of Fatty Acids in Foods", and the detection method of peroxide value uses GB 5009.227 "National Food Safety Standard - Determination of Peroxide Value in Foods". The sensory changes are scored by sensory evaluation personnel on the taste and smell of the product. A score of 0 indicates a strong off-flavor / fishy smell, unacceptable, and unqualified; a score of 1 indicates an obvious off-flavor / fishy smell, unacceptable, and unqualified; a score of 2 indicates a slight off-flavor / fishy smell, acceptable, and qualified; a score of 3 indicates no off-flavor / fishy smell, normally acceptable.

[0058] Table 1 Results of the Stability Investigation of DHA Algae Oil Liquid Candy in Example 1

[0059]

[0060] From the stability results in Table 1, it can be seen that the DHA content of the product in Example 1 is as high as 20%. The loss rates of DHA content after 3 months of accelerated testing and 12 months at room temperature are between 5.4% and 6.3%. The peroxide value ≤ 0.12 g / 100g (referring to the requirement of GB 2716 "National Food Safety Standard - Vegetable Oil" that the peroxide value ≤ 0.25 g / 100g). From the sensory scores, the products after 1 month of accelerated testing and 6 months at room temperature have no fishy smell or off-flavor. After 2 and 3 months of accelerated testing and 12 months at room temperature, there is a slight fishy smell, which is acceptable and the sensory quality is qualified. This shows that the DHA content, oxidative stability, and sensory stability of the product are generally good.

[0061] Enhanced absorption test of the product in Experimental Example 1:

[0062] DHA algae oil liquid candy group: The product in Example 1 was used.

[0063] DHA algae oil soft capsule group: Self-made DHA algae oil soft capsules were used, and the content was DHA algae oil with a DHA content of 40%.

[0064] Dosage: 0.6 g / kg (calculated based on DHA).

[0065] Animals: SD rats, SPF grade, female, 180 - 220 g, provided by Zhejiang Academy of Medical Sciences.

[0066] Test method: Female SD rats were divided into 3 groups, with 8 rats in each group, namely the blank control group, the DHA algae oil liquid candy group, and the DHA algae oil soft capsule group. The DHA algae oil liquid candy group and the DHA algae oil soft capsule group were respectively given a single intragastric administration of DHA algae oil liquid candy and DHA algae oil at a dose of 0.6 g / kg (calculated based on DHA) to rats, and the changes in DHA concentration in their plasma within 0 - 10 h were analyzed.

[0067] Test results: After a single intragastric administration of DHA algal oil liquid candy and DHA algal oil at a dose of 0.6 g / kg (calculated as DHA) to rats, the test parameters for the comparison of the absorption and utilization rates of DHA algal oil liquid candy and DHA algal oil soft capsules are shown in Table 2, and the plasma DHA concentration-time curve from 0 to 10 h is shown in Figure 1 .

[0068] Test conclusion: As can be seen from Table 2 and Figure 1 , (1) The AUC (unit: mg / L·h, the area under the plasma DHA concentration-time curve) of DHA algal oil liquid candy from 0 to 10 hours was significantly higher than that of DHA algal oil soft capsules, indicating that DHA algal oil liquid candy has a higher absorption rate and bioavailability; (2) The peak time (Tmax) of DHA algal oil liquid candy was faster than that of DHA algal oil soft capsules, and the highest plasma DHA concentration (Cmax) was also higher than that of DHA algal oil soft capsules, indicating that DHA algal oil liquid candy is absorbed quickly and has a good absorption effect.

[0069] Table 2 Test parameters for the comparison of absorption and utilization rates

[0070]

[0071] * Compared with the DHA algal oil soft capsule group, there was a significant difference, P < 0.05

[0072] Although the specific embodiments of the present invention have been described in detail, those skilled in the art will understand that various modifications and substitutions can be made to those details based on all the teachings that have been disclosed, and these changes are all within the protection scope of the present invention. The full scope of the present invention is given by the appended claims and any equivalents thereof.

Claims

1. A functional liquid candy, which contains 0.001 - 45 parts by weight of fat-soluble functional components, 0 - 20 parts by weight of water-dispersible functional components, 5 - 45 parts by weight of edible oil, 20 - 50 parts by weight of sweeteners, 0.1 - 2 parts by weight of hydrophilic emulsifiers, 0.1 - 2 parts by weight of lipophilic emulsifiers and 10 - 20 parts by weight of water; Wherein, The fat-soluble functional components are selected from one or more of DHA algal oil, fish oil, arachidonic acid oil, carotenoids or their esters, krill oil, and fat-soluble vitamins; The water-dispersible functional components are selected from milk mineral salts; The edible oil is selected from one or more of soybean oil, sunflower oil, corn oil, palm oil, walnut oil, linseed oil, olive oil and peanut oil; The hydrophilic emulsifiers are selected from one or more of sucrose fatty acid esters, polyglycerol fatty acid esters and pectin; The lipophilic emulsifiers are selected from one or more of mono- and diglycerol fatty acid esters, citric acid fatty acid glycerol esters and phospholipids; The candy is a liquid with a viscosity of 8000 - 25000 mPa·s measured at 20°C - 25°C; The functional liquid candy is prepared by the following method: (1) Dissolve the water-dispersible functional components, sweeteners and hydrophilic emulsifiers in water at 60 - 90°C to obtain an aqueous phase; (2) Mix the edible oil and lipophilic emulsifier at 60 - 90°C to obtain an oil phase; (3) Mix the aqueous phase obtained in step (1), the oil phase obtained in step (2) with the fat-soluble functional components and optional sour agents, antioxidants and flavors at 20 - 40°C, and perform vacuum shear emulsification to obtain the functional liquid candy, wherein the vacuum shear emulsification conditions are: 2000 - 3000 revolutions per minute, 30 - 60 min; Wherein, when the functional liquid candy contains an antioxidant, the antioxidant is mixed with the edible oil and lipophilic emulsifier in step (2), or mixed with the aqueous phase, oil phase, fat-soluble functional components and optional sour agents, antioxidants and flavors in step (3).

2. The functional liquid candy according to claim 1, which contains 0.001 - 5 parts by weight of fat-soluble functional components.

3. The functional liquid candy according to claim 1, which contains 5 - 10 parts by weight of fat-soluble functional components.

4. The functional liquid candy according to claim 1, which contains 10 - 20 parts by weight of fat-soluble functional components.

5. The functional liquid candy according to claim 1, which contains 15 - 30 parts by weight of fat-soluble functional components.

6. The functional liquid candy according to claim 1, which contains 20 - 45 parts by weight of fat-soluble functional components.

7. The functional liquid candy according to claim 1, wherein the carotenoids or their esters are selected from β-carotene, lutein, lutein esters, zeaxanthin and astaxanthin.

8. The functional liquid candy according to claim 1, wherein the fat-soluble vitamins are selected from vitamin A, vitamin D and vitamin K.

9. The functional liquid candy according to claim 1, which contains 0 parts by weight or 5 - 10 parts by weight of a water-dispersible functional ingredient.

10. The functional liquid candy according to claim 1, which contains 5 - 15 parts by weight of edible oil.

11. The functional liquid candy according to claim 1, which contains 15 - 30 parts by weight of edible oil.

12. The functional liquid candy according to claim 1, which contains 30 - 45 parts by weight of edible oil.

13. The functional liquid candy according to claim 1, which contains 30 - 50 parts by weight of a sweetener.

14. The functional liquid candy according to claim 13, wherein the sweetener is selected from one or more of granulated sugar, glucose, maltose, malt syrup, high fructose corn syrup, maltitol, maltodextrin, xylitol, erythritol, lactitol, mannitol, isomaltulose, isomaltitol, fructooligosaccharide, and polydextrose.

15. The functional liquid candy according to claim 1, which contains 0.5 - 1.0 part by weight of a hydrophilic emulsifier.

16. The functional liquid candy according to claim 1, which contains 0.3 - 1.0 part by weight of a lipophilic emulsifier.

17. The functional liquid candy according to claim 1, which contains 0.3 - 0.5 part by weight of a lipophilic emulsifier.

18. The functional liquid candy according to claim 1, which contains 0.5 - 1.0 part by weight of a lipophilic emulsifier.

19. The functional liquid candy according to claim 1, which contains 10 - 15 parts by weight of water.

20. The functional liquid candy according to claim 1, which further contains 1 - 5 parts by weight of an acidulant.

21. The functional liquid candy according to claim 20, which contains 1 - 2 parts by weight of an acidulant.

22. The functional liquid candy according to claim 20, wherein the acidulant is selected from one or more of citric acid, lactic acid, tartaric acid, malic acid, acetic acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium citrate, tripotassium citrate, and sodium citrate monohydrate.

23. The functional liquid candy according to any one of claims 1 - 22, which further contains one or more excipients selected from the following: 0.1 - 1 part by weight of an antioxidant and 0.1 - 1 part by weight of a flavor.

24. The functional liquid candy according to claim 23, which contains 0.1 - 0.5 part by weight of an antioxidant.

25. The functional liquid candy according to claim 24, wherein the antioxidant is L-ascorbic acid.

26. The functional liquid candy according to claim 23, which contains 0.1 - 0.5 part by weight of a flavor.

27. The functional liquid candy according to claim 26, wherein the flavor is selected from one or more of yogurt flavor, orange flavor, lemon flavor, apple flavor, peach flavor, cherry flavor, cocoa flavor, and pineapple flavor.

28. The functional liquid candy according to claim 1, wherein the pH of the liquid is 3.4 - 4.

2.

29. The functional liquid candy according to claim 1, by weight parts, its composition is: 45 parts of DHA algal oil 0.5 part of vitamin C 5 parts of corn oil 25 parts of malt syrup 10 parts of xylitol 0.5 part of sucrose fatty acid ester 1 part of phospholipid 10 parts of water 1 part of citric acid 0.5 part of sodium citrate 0.3 part of orange essence.

30. The functional liquid candy according to claim 1, wherein: 1) The mixing described in step (1) is carried out at 75 - 85°C; 2) The mixing described in step (2) is carried out at 75 - 85°C; 3) The mixing described in step (3) is carried out at 25 - 35°C; 4) The emulsification described in step (3) adopts vacuum shear emulsification, and the conditions of the vacuum shear emulsification are: 2000 - 3000 revolutions per minute, 45 - 60 min.

31. The functional liquid candy according to claim 30, wherein: 1) The mixing described in step (1) is carried out at 80 - 85°C; 2) The mixing described in step (2) is carried out at 75 - 80°C.

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