Application of fast-dissolving microcapsules in the preparation of soft candies

Abstract

The present invention provides an application of instant microcapsules in the preparation of soft candies. The preparation method of the soft candies comprises the following steps: adding instant microcapsules during the cooling of the feed liquid obtained by mixing a sugar solution and a glue solution to 50-65°C, stirring for 2-5 minutes, casting and molding, and drying and demoulding after cooling to obtain soft candies. The solution provided by the present invention can add instant microcapsules (preferably instant PUFA microcapsules) at a lower feed liquid temperature and a higher feed liquid viscosity. The microcapsules can be quickly dispersed and dissolved in the feed liquid, thereby improving the problem that conventional microcapsules are difficult to directly add into the soft candy feed liquid, and can avoid PUFA being exposed to high temperatures, causing losses, or emitting a special odor.

Description

Technical Field

[0001] The present invention relates to the technical field of preparation of soft candies containing polyunsaturated fatty acids, and more particularly to application of instant microcapsules in the preparation of soft candies. Background Art

[0002] Lipids, proteins, and carbohydrates constitute the three major nutrients that generate energy and are extremely important in the human diet. Polyunsaturated fatty acids are a class of lipids with special physiological functions. They refer to a large class of lipid substances that are required for human nutrition and health, and have a positive preventive and therapeutic effect on some corresponding nutrient deficiencies and endogenous diseases in the human body, especially modern civilization diseases such as hypertension, heart disease, cancer, and diabetes. Polyunsaturated fatty acids such as docosahexaenoic acid and arachidonic acid can regulate the body's lipid metabolism and immunity, and have multiple functions such as anti-cancer, prevention and treatment of cardiovascular diseases, promotion of body growth and development, and regulation of gene expression. Their physiological functions are widely known and recognized. At present, polyunsaturated fatty acids are widely used in infant formula, candy, solid beverages and other fields to supplement the daily intake of infants, pregnant women and adults.

[0003] In the solution of applying polyunsaturated fatty acids to soft candies, some choose to add polyunsaturated fatty acid oils directly to the sugar solution. However, due to the strong hydrophobicity of polyunsaturated fatty acid oils and their easy oxidation characteristics, high oil loading will cause oil seepage and easily produce unpleasant odors, making the soft candies poor in sensory perception. The applicant has tried to add it to the soft candies in the form of an emulsion, but the difficulty of transportation and storage limits the application of raw materials in the form of emulsions; attempts have also been made to use microcapsule technology to use wall materials to protect polyunsaturated fatty acid oils such as arachidonic acid oil and docosahexaenoic acid oil, and add them to the outer layer of crispy soft candies, but the amount of the outer layer added is limited; if the microcapsule powder is dissolved in advance and then added to the sugar solution, the sugar solution will be diluted, which will cause inconvenience in mixing, subsequent drying, and molding, and will also increase the process steps. At the same time, the fishy smell is more serious; in the solution of adding microcapsules directly to the sugar solution If microcapsule powder is added during the mixing of the sugar solution or in the previous steps, the polyunsaturated fatty acids will be damaged to a certain extent and an unpleasant smell and taste will be emitted due to the high temperature environment before mixing. If the destruction of polyunsaturated fatty acids is to be avoided, it can be added during the cooling stage after the high-temperature sugaring and gelling. However, the viscosity of the sugar solution at this stage is relatively high and the water content is relatively low. The microcapsules using the existing technology are prone to problems such as difficulty in dissolving and uneven mixing. The moisture content will be further reduced in the subsequent drying process after molding, and the dissolution of the microcapsules will be limited and further retained outside the soft candy gel system, which will eventually lead to oil seepage on the surface of the finished candy, difficult to control the color, and a strong fishy smell. Summary of the Invention

[0004] In order to solve or at least partially solve the problems in the prior art, the present invention provides an application of a fast-dissolving microcapsule in soft candy. The preparation method of the soft candy comprises the following steps:

[0005] The instant microcapsules are added into the liquid obtained by mixing the sugar solution and the glue solution while the temperature is lowered to 50-65° C., the liquid is stirred for 2-10 minutes, and then poured into a mold. After cooling, the liquid is dried and demoulded to obtain soft candy.

[0006] In a specific embodiment of the present invention, the core material of the fast-soluble microcapsule preferably includes an easily oxidizable substance, preferably a polyunsaturated fatty acid oil, such as DHA oil, ARA oil, etc. The polyunsaturated fatty acid oils in this field are often named after the unsaturated fatty acid with the highest content, or named after the oil source, such as fish oil, algae oil, etc. Regardless of the naming method, the polyunsaturated fatty acid oil in the present invention refers to an oil in which fatty acids with more than 20 carbon atoms and more than 4 unsaturated double bonds account for more than 40% of the total fat. Among this type, DHA oil with a special smell is especially important to solve. In a specific embodiment of the present invention, a method for preparing soft candies containing polyunsaturated fatty acid microcapsules includes the following steps: adding fast-dissolving polyunsaturated fatty acid microcapsules (fast-dissolving pufa microcapsules) to the liquid obtained by mixing the sugar solution and the glue solution during the natural cooling to 50-65°C, stirring for 2-10 minutes and then pouring into shape (preferably, on some conventional industrial-scale equipment, the stirring and dissolving operation can be completed within 2-5 minutes), cooling and drying and demolding to obtain soft candies. In a specific embodiment of the present invention, the liquid cooling stage can also be carried out with the assistance of cooling equipment. In the soft candy prepared by the present invention, while meeting other effects, the content of the instant PUFA microcapsules, calculated as pure polyunsaturated fatty acids, is 500-1500 mg / 100 g (ie, 100 g of soft candy contains 500-1500 mg of PUFA oil).

[0007] The temperature range provided by the present invention is the state where the colloid has not yet solidified and the rheological properties are acceptable after the liquid is cooled. Moreover, since the microcapsules used in the present invention have instant dissolving properties, the step of adding the instant microcapsules can be carried out under natural cooling conditions within the temperature range without adding a heat preservation device. If some colloids need to add a gelling agent to solidify, DHA microcapsule powder can be added and stirred before adding the gelling agent. If the temperature continues to drop, the viscosity of the colloidal liquid will increase and the rheological properties will be difficult to adapt to the subsequent stirring, mixing and pouring processes. If the temperature is higher, such as 75°C or higher at the beginning of cooling, the loss of DHA will be increased. In addition, the high temperature experienced during the application of DHA will easily expose the fishy smell, and the flavor requirements of the soft candy of the present invention cannot be met.

[0008] In a preferred embodiment of the present invention, the method for preparing fast-dissolving microcapsules containing easily oxidizable substances comprises the following steps:

[0009] 1) drying the emulsion using pressure spray to obtain damp powder;

[0010] 2) The damp powder obtained in step 1) falls into a built-in fluidized bed and is treated with dry hot air to obtain a secondary dried product; the treatment time is 5-10 minutes;

[0011] 3) adding the secondary dried product obtained in step 2) to a vibrating fluidized bed, and wet granulating the product by air-jet spraying a binder in the granulation section; the amount of the binder sprayed is 2-3 wt% of the total raw materials in the product;

[0012] The emulsion includes a fat-soluble core material of a substance that is easily oxidized.

[0013] When it is desired to prepare fast-dissolving microcapsules containing polyunsaturated fatty acids, the polyunsaturated fatty acids are included in the emulsion.

[0014] In a specific embodiment of the present invention, those skilled in the art can add common additives to the emulsion as needed, including but not limited to emulsifiers, fillers, antioxidants, antagonists, pH regulators, etc. The emulsifier can be one or more of modified starch, sodium caseinate, whey protein, gum arabic, and mono- and diglycerides; the filler can be one or more of maltodextrin, corn syrup, glucose, and lactose; the antioxidant can be ascorbic acid and its salts or derivatives, vitamin E, phospholipids, etc.; the antagonist can be tricalcium phosphate or microcrystalline cellulose. Those skilled in the art can select the type and weight of the additives to be added according to the specific requirements of the microcapsules.

[0015] The emulsion provided in the solution of the present invention can be prepared using a preparation method commonly used in the art. In a specific embodiment of the present invention, the preparation method of the emulsion comprises adding an oil phase to an aqueous phase and shearing and homogenizing to obtain the emulsion. The preparation method of the aqueous phase comprises mixing a powder (or a microcapsule raw material component other than the oil phase) with water and fully dissolving it to obtain an aqueous phase. The powder includes the above-mentioned additives. The oil phase is a substance that is easily oxidized, such as a polyunsaturated fatty acid oil.

[0016] In a preferred embodiment of the present invention, the pressure spraying in step 1) can be multi-stage pressure spraying. In a specific embodiment of the present invention, the spraying pressure can be 100-200 bar.

[0017] In a preferred embodiment of the present invention, the built-in fluidized bed in step 2) is arranged in a pressure spray drying tower, and the built-in fluidized bed is usually arranged at the lower part of the pressure spray drying tower, so that the moist powder obtained in step 1) falls into the built-in fluidized bed. After the moist powder obtained in step 1) falls into the built-in fluidized bed, dry hot air is introduced into the built-in fluidized bed to further treat the moist powder, and the treatment time is 5-10 minutes to obtain a secondary dried product. After treatment, the hot air here is discharged from the upper end of the pressure spray drying tower. In a preferred embodiment of the present invention, the upper inlet air temperature in the pressure spray drying tower is 140-200°C, and the upper outlet air temperature is 60-100°C. In a preferred embodiment of the present invention, the inlet air temperature in the built-in fluidized bed can be 60-70°C.

[0018] In the present invention, the concentration of the adhesive for airflow spraying in a vibrating fluidized bed is one of the cores, too high will have a bed collapse phenomenon, too low will cause insufficient adhesion, the product surface oil is too high, and the sensory organ is very poor. In a preferred embodiment of the present invention, the adhesive can be one or more of water, phospholipid solution, an aqueous solution comprising an emulsifier, or an emulsion in the step 1). Wherein the solution can be selected as an emulsion or an oil solution according to demand, and in some specific applications, the modified starch formula emulsion and the protein formula emulsion obtained when the phospholipid oil solution or the microcapsule preparation can be selected, or the aqueous solution directly containing modified starch or protein can be used. The content of the adhesive in the solution can be adjusted according to needs and process requirements, and is not too limited here.

[0019] In a specific embodiment of the present invention, a vibrating fluidized bed can be positioned below a pressure spray drying tower so that the secondary dried product obtained in step 2) falls into the vibrating fluidized bed. In a preferred embodiment of the present invention, an airflow spray device can be provided in the granulation section of the vibrating fluidized bed, for wet granulating the secondary dried product on the vibrating fluidized bed by spraying a binder with airflow. The air inlet temperature of the vibrating fluidized bed granulation section can be 60-70°C. In a specific embodiment of the present invention, the product obtained by wet granulation can also be dried and / or cooled to obtain a finished product. In a specific embodiment of the present invention, the vibrating fluidized bed can have both vibration and blowing functions, and drying and cooling can be achieved by controlling the air temperature. The drying period can last for 5-15 minutes (in the vibrating fluidized bed of the present invention, granulation and drying are performed simultaneously, and the drying process time is the same as the granulation time). The air inlet temperature of the drying section can be 45-55°C, and the air inlet temperature of the cooling section can be 15-25°C. In a specific embodiment of the present invention, the vibrating fluidized bed can sequentially include a granulation section, a drying section, and a cooling section. In the vibrating fluidized bed section, the drying hot air and the cooling air are discharged from the upper end of the vibrating fluidized bed.

[0020] In a preferred embodiment of the present invention, the air exhausted in steps 1), 2), and 3) can be separated and dusted to obtain a fine powder, which is then added simultaneously with the secondary dried product obtained in step 2) to a vibrating fluidized bed for step 3). This step and step 3) are performed continuously and simultaneously. The fine powder is then reused for subsequent granulation and binding.

[0021] The microcapsules obtained using the above preparation method are loosely structured microcapsules with excellent instant dissolution effect, while the oil is still well embedded and protected. The instant dissolving microcapsules containing easily oxidizable substances obtained using the above preparation method are added to soft candies using the above preparation method, and have less fishy smell.

[0022] In a preferred embodiment of the present invention, the method for preparing soft candy comprises the following steps: adding instant microcapsules to the liquid during the process of naturally cooling the liquid to 50-65°C at room temperature, stirring for 2-10 minutes and then pouring into shape (preferably, on some conventional industrial-scale equipment, the stirring and dissolving operation can be completed within 2-5 minutes). After cooling, drying and demolding to obtain soft candy.

[0023] In specific embodiments of the present invention, the sugar solution and the glue solution can be prepared using common methods in the art. In an alternative embodiment, the sugar solution preparation method includes the following steps: dissolving and mixing a sweetness modifier with water, and then maintaining the mixture at 70-120°C to obtain a sugar solution. In an alternative embodiment, the glue solution preparation method includes the following steps: mixing an edible colloid with water, and then maintaining the mixture at 70-120°C to obtain a glue solution.

[0024] Under the premise of not affecting the core scheme of the present invention, antioxidants, edible colloids, acidity regulators (pH regulators), sweetness regulators, and optional conventional additives such as essences, emulsifiers, pigments, gelling agents, greases, emulsifiers, etc. of the required content can be added to the raw materials of the soft candy as needed. Wherein, the antioxidant can include one or more of VC, blood orange powder, rosemary extract, vitamin E, tea polyphenols, etc. Edible colloids can include one or more of the colloids commonly used in soft candies such as gelatin, pectin, konjac gum, carrageenan, etc. Sweetness regulators can include one or more of sweetness regulators including starch sugars, sugar alcohols, sucrose, syrups, etc., which can adjust the sweetness and play a shaping role in the subsequent drying process of the soft candy. pH regulators can include one or more of citric acid, malic acid, sodium citrate, lactic acid, tartaric acid, fumaric acid, which can adjust the mouthfeel and adjust the feed liquid environment. Some colloids, such as carrageenan, gellan gum, and sodium alginate, require the addition of salt or other ingredients during the gelling process to help them form a better network structure. Gelling agents can include sodium chloride, potassium chloride, calcium chloride, and the like. In alternative embodiments, a small amount of non-sensitizing oils and fats, such as vegetable oil, MCT, palm wax, and emulsifiers, can also be added to improve the firmness of some gels and retain moisture. Depending on the type of additives required and the conventional preparation method, the desired additives can be added to the sugar solution, the gel solution, or the mixture of the sugar solution and the gel solution, thereby incorporating the desired additives into the soft candy.

[0025] In a preferred embodiment of the present invention, the solid content of the liquid feed can be controlled to be 75-90 wt % by vacuuming or the like.

[0026] Another object of the present invention is to provide a soft candy containing polyunsaturated fatty acids, the preparation method of which comprises the following steps: adding instant microcapsules to a mixture of a sugar solution and a glue solution while cooling the mixture to 50-65°C, stirring for 2-10 minutes, and then casting the mixture into a mold (on some conventional industrial-scale equipment, the stirring and dissolving operation can be completed within 2-5 minutes). After cooling, the mixture is dried and demolded to obtain the soft candy; the core material of the instant microcapsules comprises polyunsaturated fatty acids. The instant microcapsules, as well as the preferred embodiments and preferred values ​​of the various steps and parameters, are described above and will not be further detailed here.

[0027] The solution provided by the present invention can add instant microcapsules (preferably instant PUFA microcapsules) when the liquid temperature is relatively low and the liquid viscosity is relatively high. The microcapsules can be quickly dispersed and dissolved in the liquid, thereby improving the problem that conventional microcapsules are difficult to add directly into the soft candy liquid, and can prevent PUFA from being exposed to high temperatures, causing losses, or emitting a special odor. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 This is a picture of the soft candy obtained in Example 1.

[0029] Figure 2 This is a picture of the soft candy obtained in Comparative Example 3. DETAILED DESCRIPTION

[0030] The following examples are provided to further illustrate the present invention, but are not intended to limit the scope of the present invention.

[0031] Unless otherwise specified, "%" in the present invention refers to mass percentage.

[0032] Example 1

[0033] The preparation method of DHA-containing fast-dissolving microcapsules comprises the following steps:

[0034] The components of the microcapsule raw materials are: 6% sodium caseinate, 26% DHA oil, 4% sodium ascorbate, 1% monoglycerides and diglycerides, and 63% solid corn syrup.

[0035] (1) After the water-soluble wall materials sodium caseinate and mono- and diglycerides are dissolved, solid corn syrup as a filler and sodium VC as an antioxidant are added and stirred thoroughly to dissolve to obtain an aqueous phase;

[0036] (2) Add DHA oil to the above aqueous phase with a solid content of 45% and shear at 10,000 rpm for 10 minutes;

[0037] (3) The above emulsion was homogenized twice by a high-pressure homogenizer at 800 bar to obtain an emulsion with a solid content of 50%.

[0038] (4) The emulsion is pumped into a pressure spray drying tower 1 under high pressure, and dry hot air is introduced from the upper end of the pressure spray drying tower 1 for spray drying. The spray pressure is 200 bar to obtain dry wet powder, and the dry hot air is discharged from the upper end of the pressure spray drying tower. The upper air inlet temperature in the tower is 180±2°C, and the upper air outlet temperature is 80±2°C.

[0039] (5) The first-stage dried damp powder obtained in step (4) falls into the built-in fluidized bed 2, and dry hot air is introduced into the built-in fluidized bed 2 for further drying and agglomeration to obtain a second-stage dried product. The process time is 5 minutes, and the air inlet temperature of the built-in fluidized bed is 65±2°C.

[0040] (6) The product obtained in step (5) is dried twice and falls into a vibrating fluidized bed 3. In the granulation section, an air flow spraying device 7 is used to spray an adhesive (in this embodiment, the adhesive is water). Then, the product is wet granulated. The amount of water sprayed is 3% of the total raw materials of the microcapsules. The product is dried in a drying section and cooled in a cooling section to obtain a finished product. Dry hot air and cooling air are discharged from the upper end of the vibrating fluidized bed. The drying (drying and granulating) section lasts for 5 minutes. The air inlet temperature of the vibrating fluidized bed granulation section is 65±2°C, the air inlet temperature of the drying section is 50±2°C, and the air inlet temperature of the cooling section is 20°C.

[0041] (7) The air discharged in step (4), step (5) and step (6) is passed into the cyclone separator 4, and the dust is separated and removed in the first cyclone separator and the second cyclone separator to obtain fine powder, and the tail gas is discharged after dust removal by water film;

[0042] (8) The fine powder collected in step (7) is transported to a vibrating fluidized bed through a pipeline, mixed evenly with the second-stage drying product, and then wet granulated. After further drying and cooling, the finished product is obtained, and the finished product enters the collecting device 5; step (8) and step (6) are carried out simultaneously and continuously.

[0043] Preparation of soft candy:

[0044] The formula of the soft candy is shown in Table 1 below. The preparation method includes the following steps:

[0045] 1. Sugar dissolution: After dissolving the white sugar, add glucose syrup and heat to 110℃ to dissolve and mix well, then cool to 80℃ and keep warm to obtain sugar solution.

[0046] 2. Preparation of gelatin: Add purified water to gelatin and heat at 80°C to swell the colloid to obtain gelatin solution.

[0047] 3. The sugar solution and the gum solution are mixed at 80°C, boiled and concentrated, and then an aqueous solution containing VC, citric acid, DL-malic acid and essence is added and mixed to obtain a liquid (solid content reaches 85%).

[0048] 4. Cool the liquid to 55°C and add DHA microcapsules. Stir for 6 minutes and then pour into molds for molding.

[0049] 5. After the mold is cooled, it is dried at a drying temperature of 20°C and a relative humidity of 40% RH. Finally, the DHA soft candy is removed from the mold, as shown in the photo. Figure 1 As shown, the prepared soft candy has uniform color and no oil seepage.

[0050] Table 1 Soft candy ingredients

[0051] Ingredients percentage% glucose syrup 22.4 white sugar 22.8 gelatin 7.3 Food flavors 0.08 VC 0.5 citric acid 0.2 DL-malic acid 0.2 DHA powder (10%) 10.00 water 36.6 total 100

[0052] Example 2

[0053] The preparation method of the instant microcapsules of this embodiment is the same as that of Example 1, except that:

[0054] The components of the raw materials of the instant microcapsules of this embodiment are: 6% sodium caseinate, 26% DHA oil, 10% whey protein, 4% sodium ascorbate, and the remainder solid corn syrup.

[0055] The formula and preparation method of the soft candy are the same as those of Example 1, except that the preparation method of the soft candy includes the following steps:

[0056] 1. Sugar dissolution: After dissolving the white sugar, add glucose syrup and heat to 110℃ to dissolve and mix well, then cool to 80℃ and keep warm to obtain sugar solution;

[0057] 2. Preparation of gelatin: Add purified water to gelatin and pectin in a ratio of 1:1 and heat at 100°C to swell the colloid to obtain a gel solution, then slowly cool to 80°C.

[0058] 3. The sugar solution and the gum solution are mixed at 80°C, boiled and concentrated, and then an aqueous solution containing VC, citric acid, DL-malic acid and essence is added and mixed to obtain a feed liquid (solid content reaches 83%).

[0059] 4. Cool the liquid to 60℃ and add DHA microcapsules. Stir for 8 minutes and then pour into mold for molding.

[0060] 5. After the mold is cooled, it is dried at a drying temperature of 20°C and a relative humidity of 40% RH, and finally demolded to obtain DHA soft candy.

[0061] Comparative Example 1

[0062] The preparation method of DHA oil microcapsules comprises the following steps:

[0063] The components of the microcapsule raw materials are: 6% sodium caseinate, 26% DHA oil, 4% sodium ascorbate, 1% monoglycerides and diglycerides, and 63% solid corn syrup.

[0064] (1) After the water-soluble wall materials sodium caseinate and mono- and diglycerides are dissolved, solid corn syrup as a filler and sodium VC as an antioxidant are added and stirred thoroughly to dissolve to obtain an aqueous phase;

[0065] (2) Add DHA oil to the above aqueous phase with a solid content of 45% and shear at 10,000 rpm for 10 minutes;

[0066] (3) The above emulsion was homogenized twice by a high-pressure homogenizer at 800 bar to obtain an emulsion with a solid content of 50%.

[0067] (4) The nanoemulsion is pumped into a multi-stage pressure spray drying tower under high pressure, and dry hot air is introduced from the upper end of the pressure spray drying tower for spray drying at a spray pressure of 200 bar to obtain a dry wet powder, and the dry hot air is discharged from the upper end of the pressure spray drying tower; wherein the upper air inlet temperature in the tower is 180±2°C, and the upper air outlet temperature is 80±2°C.

[0068] (5) The dried damp powder obtained in step (4) falls into a built-in fluidized bed, into which dry hot air is introduced for further drying. At the same time, there is 30% solid corn syrup in the built-in fluidized bed, and the damp powder is repeatedly agglomerated to obtain a dry product. The process takes 0.5 h, and the air inlet temperature of the built-in fluidized bed is 65±2°C.

[0069] (6) The air discharged in step 4 and step 5 is passed into a cyclone separator, and dust is separated and removed in the first cyclone separator and the second cyclone separator to obtain fine powder, and the tail gas is discharged after dust removal by water film;

[0070] (7) The fine powder collected in step 6 is transported from the bottom of the pipeline into the built-in fluidized bed, mixed evenly with the first-stage dried product, and granulated by adhesion. Steps 5 and 7 are carried out simultaneously and continuously.

[0071] The formula and preparation method of the soft candy in Comparative Example 1 are the same as those in Example 1.

[0072] Comparative Example 2

[0073] The microcapsule composition and preparation method and the soft candy formula and preparation method of this comparative example are the same as those of comparative example 1, except that the stirring time in step 4 of the soft candy preparation method is 30 minutes, and attention should be paid to heat preservation in this step.

[0074] Comparative Example 3

[0075] The microcapsule composition and preparation method of this comparative example are the same as those of Example 1. The difference is that the spray binder granulation step in step 6 is omitted. The resulting fine powder is directly dried in an external fluidized bed with adjusted air flow. The soft candy formula and preparation method are the same as those of Example 1. The photos of the resulting soft candy are shown in Figure 2. Figure 2 As shown, the prepared soft candy has an uneven appearance and has oil seepage.

[0076] Comparative Example 4

[0077] The ingredients and preparation method of this comparative example are the same as those of Example 1, except that in the preparation method of the soft candy, DHA microcapsules are added to the liquid during the boiling and concentration process at 80°C in step 3, and then stirred for 6 minutes before pouring into a mold for molding.

[0078] The properties of the soft candies obtained in Examples 1-2 and Comparative Examples 1-4 are shown in Table 2.

[0079] The Pufa loss rate is calculated as the difference between the DHA content in the gummy candy and the theoretical added amount. Visually inspect the candy for uniformity and observe whether there is oil seepage on the paper. Thirty sensory evaluators rated the fishy odor intensity of the prepared gummy candy samples on a 7-point scale (absent = 0, somewhat present = 1, mild = 2, moderate = 3-4, heavy = 4-5, and very heavy = 7). The average of the 30 evaluators' scores is the fishy odor intensity.

[0080] Table 2 Performance of the soft candies obtained in Examples and Comparative Examples

[0081]

[0082]

[0083] Conventional microcapsule powders do not dissolve evenly in the sugar solution, which can easily lead to uneven color, white spots, and oil seepage. The oil is absorbed by the paper pad, resulting in a large discrepancy between the actual DHA content and the theoretical amount added, and also a strong fishy odor. In order to dissolve the microcapsule powder in the sugar solution, extending the stirring time or adding it at high temperatures, as is conventional practice, will also have a certain impact on the DHA content and cannot completely solve the mixing problem. Although there is a certain loss of DHA rigidity during the preparation process, it is significantly different from the loss rate due to adsorption and oxidation.

[0084] Finally, the method of the present invention is only a preferred embodiment and is not intended to limit the scope of protection of the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. Application of instant microcapsules in the preparation of soft candies, characterized in that: The preparation method of the soft candy comprises the following steps: The mixture of sugar solution and glue solution is cooled to 50-65°C, and then instant microcapsules are added. After stirring for 2-10 minutes, the mixture is cast into a mold. After cooling, the mixture is dried and demoulded to obtain soft candy. The core material of the instant microcapsules includes polyunsaturated fatty acids. The preparation method of the instant microcapsule comprises the following steps: 1) Drying the emulsion using pressure spray to obtain damp powder; 2) The damp powder obtained in step 1) falls into a built-in fluidized bed and is treated with dry hot air to obtain a secondary dried product; the treatment time is 5-10 minutes; the air inlet temperature of the built-in fluidized bed is 60-70°C; 3) adding the secondary dried product obtained in step 2) to a vibrating fluidized bed, and wet granulating the product by airflow spraying a binder in a granulation section; the binder spraying amount is 2-3 wt% of the total raw materials in the product; wherein step 3) further comprises drying the product obtained by wet granulation in a drying section and cooling it in a cooling section; the drying time is 5-15 minutes; the air inlet temperature of the granulation section is 60-70°C, the air inlet temperature of the drying section of the vibrating fluidized bed is 45-55°C, and the air inlet temperature of the cooling section is 15-25°C; The emulsion includes polyunsaturated fatty acids; The binder is one or more of water, a phospholipid solution, an aqueous solution containing an emulsifier, and the emulsion in step 1).

2. The use according to claim 1, characterized in that The polyunsaturated fatty acid is DHA.

3. The use according to claim 1 or 2, characterized in that The preparation method of the sugar solution comprises the following steps: dissolving and mixing a sweetness regulator and water, and keeping the mixture warm at 70-120° C. to obtain the sugar solution; The preparation method of the glue liquid comprises the following steps: mixing edible colloid and water, and keeping the mixture warm at 70-120° C. to obtain the glue liquid.

4. The use according to claim 1 or 2, characterized in that The solid content of the feed liquid is 75-90wt%.

5. A soft candy containing polyunsaturated fatty acids, characterized in that: The preparation method of the soft candy comprises the following steps: cooling the mixture of sugar solution and glue solution to 50-65° C., adding instant microcapsules, stirring for 2-10 minutes, casting into a mold, cooling, drying, and demoulding to obtain the soft candy; the core material of the instant microcapsules comprises polyunsaturated fatty acids; The preparation method of the instant microcapsule comprises the following steps: 1) Drying the emulsion using pressure spray to obtain damp powder; 2) The damp powder obtained in step 1) falls into a built-in fluidized bed and is treated with dry hot air to obtain a secondary dried product; the treatment time is 5-10 minutes; the air inlet temperature of the built-in fluidized bed is 60-70°C; 3) adding the secondary dried product obtained in step 2) to a vibrating fluidized bed, and wet granulating the product by airflow spraying a binder in a granulation section; the binder spraying amount is 2-3 wt% of the total raw materials in the product; wherein step 3) further comprises drying the product obtained by wet granulation in a drying section and cooling it in a cooling section; the drying time is 5-15 minutes; the air inlet temperature of the granulation section is 60-70°C, the air inlet temperature of the drying section of the vibrating fluidized bed is 45-55°C, and the air inlet temperature of the cooling section is 15-25°C; The emulsion includes polyunsaturated fatty acids; The binder is one or more of water, a phospholipid solution, an aqueous solution containing an emulsifier, and the emulsion in step 1).

6. The soft candy according to claim 5, characterized in that The polyunsaturated fatty acid is DHA.

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