Plant-based soft sweets and preparation method thereof

Abstract

The invention discloses plant-based soft sweets and a preparation method thereof. The plant-based soft sweets comprise the following raw materials in parts by weight: 1-6 parts of polysaccharide, 40-60 parts of a sweetening agent, 0.2-1 part of an acidity regulator, 0.5-3 parts of an ionic cross-linking agent and 3-8 parts of oxidase. The invention also discloses a preparation method of the plant-based soft sweets. Under the condition that animal raw materials are not used, the plant-based soft sweets not only have toughness, elasticity and certain hardness, but also have good flavor and taste, the preparation process is simple, industrial production is convenient, and the plant-based soft sweets have wide application prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more specifically to a plant-based soft candy and a preparation method thereof. Background Art

[0002] At present, many soft candy manufacturers use gelatin as the main colloid to make soft candy, mainly because gelatin is a protein extracted from animal bones, skins and other tissues. Its high protein content (protein content > 80%) makes it widely used in the edible field, especially in soft candy, which can provide products with a more elastic texture and is deeply loved by consumers. Gelatin soft candy has the characteristics of high elasticity, strong chewiness, high transparency, and easy digestion. Compared with starch, carrageenan, agar and other soft candies, it is more popular with consumers. Most of the high-quality soft candies on the market choose gelatin as a gelling agent, such as QQ candy, Yak, Haribo, etc. Gelatin soft candy occupies an important share in the production and sales of gel candy. Although gelatin candies have many excellent properties and are widely loved by consumers, there are still important problems that restrict the production and sales of gelatin candies: (1) Poor thermal stability. Since gelatin is a reversible colloid, gelatin candies are prone to melt and deform when the temperature exceeds 36°C, which limits the production and storage of gelatin candies and is not conducive to storage and transportation in summer; (2) The amount of gelatin used is large. The amount used in the candy industry is generally 5%-10%, and the amount used in elastic candies is more than 10%. Gelatin is more expensive than other gelling agents such as starch and carrageenan, so the production cost increases; (3) Only gelatin is used as a gelling agent, and the taste is relatively simple and cannot meet the needs of consumers. The amount of gelatin used directly affects the texture of the candy. A small amount of gelatin makes the texture soft, and a large amount of gelatin increases the elasticity and chewiness, but too much toughness makes it difficult to bite off, and it is more laborious to chew, which will make you feel uncomfortable. If you want to make soft candies with high elasticity and chewiness while avoiding the problem of excessive toughness caused by adding too much gelatin, you need to use other gelling agents to improve the quality of the soft candies and make soft candies with good elasticity, chewiness and moderate toughness. (4) There are currently millions of people around the world who follow specific diets such as vegetarian, kosher and halal. Therefore, in order to meet the needs of these consumers, the products provided by manufacturers cannot contain any animal raw materials such as gelatin.

[0003] In response to the above problems, it is necessary to find a pure plant-based gelling agent that can replace gelatin to prepare soft candies with good thermal stability and a taste and texture that better meets people's requirements. Summary of the invention

[0004] The first object of the present invention is to provide a plant-based soft candy having a sensory evaluation close to that of gelatin soft candy.

[0005] The second object of the present invention is to provide a method for preparing the above-mentioned plant-based soft candy.

[0006] In order to achieve the above first object, the present invention adopts the following technical scheme:

[0007] In a first aspect, the present invention provides a plant-based soft candy, wherein the plant-based soft candy comprises the following raw materials in parts by weight:

[0008]

[0009] Furthermore, the polysaccharide is selected from one or more of carrageenan, xanthan gum, locust bean gum, konjac gum, tapioca starch and pullulan; preferably, the polysaccharide is selected from a combination of carrageenan, konjac gum and pullulan.

[0010] Further, the weight ratio of carrageenan, konjac gum and pullulan is 1:(0.5-1.5):(1-3). According to a specific embodiment of the present invention, the weight ratio of carrageenan, konjac gum and pullulan includes but is not limited to 1:1:2, 1:1:3, 2:1:3, 1:0.5:1.5, 1:1.5:2, etc.

[0011] Furthermore, the sweetener is selected from one or more of glucose syrup, fructose syrup, white sugar and steviol glycoside; preferably, the sweetener is selected from a combination of glucose syrup and white sugar.

[0012] Furthermore, the acidity regulator is selected from citric acid monohydrate, lactic acid or gluconolactone; preferably, the acidity regulator is selected from citric acid monohydrate.

[0013] Furthermore, the ionic crosslinking agent is selected from one or more of potassium chloride, sodium chloride, calcium chloride and calcium alginate; preferably, the ionic crosslinking agent is selected from a combination of potassium chloride and calcium alginate.

[0014] Furthermore, the oxidase is selected from tyramine oxidase.

[0015] In a second aspect, the present invention provides a method for preparing the above-mentioned plant-based soft candy, comprising the following steps:

[0016] (1) Weighing polysaccharides and sweeteners, adding appropriate amount of water to dissolve, boiling and stirring to obtain a mixture I;

[0017] (2) weighing an ionic crosslinking agent, adding an appropriate amount of water to dissolve it, preheating it, adding it to the mixture I and stirring it evenly to obtain a mixture II;

[0018] (3) Weighing oxidase and acidity regulator, respectively, adding appropriate amount of water to dissolve, preheating, adding to mixture II and stirring evenly to obtain sugar solution;

[0019] (4) injecting the sugar solution into a mold, and demolding the mold after cooling to obtain the plant-based soft candy.

[0020] Further, the Brix of Mix 1 was 72-74° Bx.

[0021] Furthermore, during step (2) and step (3), the temperature is controlled at 65-75°C.

[0022] The beneficial effects of the present invention are as follows:

[0023] The present invention adopts a composite gel to replace gelatin as a gelling agent. The composite gel contains carrageenan. By adding tyramine oxidase, calcium alginate and konjac gum, the volume of the colloid is further increased, and the gelation speed is accelerated by calcium alginate to achieve a rapid cross-linking effect, thereby realizing a double-layer network gel structure, improving the toughness of the soft candy, improving the taste, and having a health-care effect.

[0024] The present invention uses pullulan and carrageenan in combination, and utilizes the good toughness and gelling property of pullulan and the gelling property of carrageenan, so that the prepared plant-based soft candy has a sensory evaluation close to that of gelatin soft candy, and at the same time improves some quality defects caused by a single plant-based colloid;

[0025] The present invention adopts plant raw materials to prepare plant-based soft candy, does not involve animal raw materials, and is suitable for vegetarians. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The specific implementation modes of the present invention are further described in detail below in conjunction with the accompanying drawings.

[0027] Figure 1 The appearance of the plant-based soft candies prepared in Examples 1-4 and Comparative Examples 1-3 is shown. DETAILED DESCRIPTION

[0028] In order to explain the present invention more clearly, the present invention is further described below in conjunction with preferred embodiments and drawings. It should be understood by those skilled in the art that the content described below is illustrative rather than restrictive, and should not be used to limit the scope of protection of the present invention.

[0029] Example 1

[0030] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0031] 1 part of carrageenan, 1 part of konjac gum, 2 parts of pullulan, 50 parts of glucose syrup, 7 parts of white granulated sugar, 5 parts of tyramine oxidase, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, and the balance is water.

[0032] Preparation steps:

[0033] (1) weighing 1 part of carrageenan, 1 part of konjac gum, 2 parts of pullulan and 7 parts of white granulated sugar into a pot, adding 50 parts of glucose syrup, stirring to make the powdered substances evenly dispersed, then adding a certain amount of water, boiling and stirring to obtain a mixture I, measuring its sugar content, and maintaining its sugar content at 73°Bx;

[0034] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0035] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0036] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0037] Example 2

[0038] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0039] 1 part of carrageenan, 1 part of konjac gum, 3 parts of pullulan, 50 parts of glucose syrup, 7 parts of white granulated sugar, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0040] Preparation steps:

[0041] (1) Weigh 1 part of carrageenan, 1 part of konjac gum, 3 parts of pullulan and 7 parts of white sugar into a pot, add 50 parts of glucose syrup, stir to evenly disperse the powdered substances, then add a certain amount of water, boil and stir to obtain a mixture I, measure its sugar content, and keep its sugar content at 73°Bx;

[0042] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0043] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0044] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0045] Example 3

[0046] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0047] 2 parts of carrageenan, 1 part of konjac gum, 3 parts of pullulan, 50 parts of glucose syrup, 7 parts of white granulated sugar, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0048] Preparation steps:

[0049] (1) Weigh 2 parts of carrageenan, 1 part of konjac gum, 3 parts of pullulan and 7 parts of white granulated sugar into a pot, add 50 parts of glucose syrup, stir to evenly disperse the powdered substances, then add a certain amount of water, boil and stir to evenly obtain a mixture I, measure its sugar content, and keep its sugar content at 73°Bx;

[0050] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0051] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0052] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0053] Example 4

[0054] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0055] 1 part of carrageenan, 1.5 parts of konjac gum, 2 parts of pullulan, 50 parts of glucose syrup, 7 parts of white granulated sugar, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0056] Preparation steps:

[0057] (1) Weigh 1 part of carrageenan, 1.5 parts of konjac gum, 2 parts of pullulan and 7 parts of white sugar into a pot, add 50 parts of glucose syrup, stir to evenly disperse the powdered substances, then add a certain amount of water, boil and stir to evenly obtain a mixture I, measure its sugar content, and keep its sugar content at 73°Bx;

[0058] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0059] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0060] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0061] Comparative Example 1

[0062] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0063] 1 part of carrageenan, 2 parts of pullulan, 50 parts of glucose syrup, 7 parts of white sugar, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0064] Preparation steps:

[0065] (1) Weigh 0.5 parts of carrageenan, 2 parts of pullulan and 7 parts of white sugar into a pot, add 50 parts of glucose syrup, stir to evenly disperse the powdered substances, then add a certain amount of water, boil and stir to evenly obtain a mixture I, measure its sugar content, and keep its sugar content at 73°Bx;

[0066] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0067] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0068] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0069] Comparative Example 2

[0070] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0071] 1 part of carrageenan, 3 parts of pullulan, 50 parts of glucose syrup, 7 parts of white sugar, 0.8 parts of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0072] Preparation steps:

[0073] (1) Weigh 1 part of carrageenan, 1 part of pullulan and 7 parts of white sugar into a pot, add 50 parts of glucose syrup, stir to evenly disperse the powdered substances, then add a certain amount of water, boil and stir to evenly obtain a mixture I, measure its sugar content, and keep its sugar content at 73°Bx;

[0074] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0075] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0076] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0077] Comparative Example 3

[0078] A plant-based soft candy is prepared from the following raw materials in parts by weight, based on 100 parts by weight:

[0079] 1 part of konjac gum, 2 parts of pullulan, 50 parts of glucose syrup, 7 parts of white granulated sugar, 0.8 part of citric acid monohydrate, 1 part of potassium chloride, 1 part of calcium alginate, 5 parts of tyramine oxidase, and the balance is water.

[0080] Preparation steps:

[0081] (1) 0.5 parts of konjac gum, 2 parts of pullulan and 7 parts of white granulated sugar were weighed and put into a pot, 50 parts of glucose syrup were added, and the powdery substances were stirred to be evenly dispersed, and then a certain amount of water was added, and the mixture was boiled and stirred to obtain a mixture I, and its BR was measured to keep its BR at 73 ° Bx;

[0082] (2) Weigh 1 part of potassium chloride and 1 part of calcium alginate powder, add appropriate amount of water to fully dissolve them, add them to mixture I after preheating, stir them thoroughly to make them evenly dispersed, and obtain mixture II, which is then transferred to a beaker and placed in a water bath to keep warm at 70°C;

[0083] (3) Weigh 5 parts of tyramine oxidase and 0.8 parts of citric acid monohydrate, add appropriate amount of water to dissolve, preheat and add to mixture II, stir evenly to obtain sugar solution, take a small amount of sugar solution and drop it on silicone oil paper, and observe its gel state after cooling;

[0084] (4) The sugar solution is quickly injected into the mold, and demolded after cooling at room temperature to obtain the plant-based soft candy.

[0085] The appearance and morphology of the plant-based soft candies prepared in Examples 1-4 and Comparative Examples 1-3 were observed. Figure 1 and Table 1:

[0086] Table 1 Ingredients and appearance of Examples 1-4 and Comparative Examples 1-3

[0087]

[0088]

[0089] Sensory evaluation of the plant-based soft candies of Examples 1-4 and Comparative Examples 1-3:

[0090] Ten food professionals aged 18 to 30 were recruited to conduct sensory evaluation on the samples after training. The sensory evaluation was tested using the ranking method, with consumers ranking the samples according to their preference. The hardness, brittleness, toughness, chewiness, and stickiness were scored using the intensity scale method; the overall score was scored using the preference scale method. See Table 2 for specific sensory evaluation items.

[0091] (1) Intensity scale: absent, very weak, weak, moderate, strong, very strong, and extremely strong. All these descriptors are rated from 1 to 7, with 1 being "absent" and 7 being "extremely strong".

[0092] (2) Preference scale: Extremely dislike, dislike, somewhat dislike, neither like nor dislike, somewhat like, like, extremely like. Usually, “extremely dislike” is assigned a value of 1, and then increases in sequence until “extremely like” is assigned a value of 7.

[0093] Table 2 Description of sensory evaluation items

[0094]

[0095] Table 3 Sensory evaluation results

[0096]

[0097] It can be seen from the results of different embodiments that in the preparation process of plant-based soft candies, the addition ratio of the components will greatly affect the morphology of the product. The plant-based soft candies prepared in Examples 1 to 3 are not solidified or have no toughness and cannot be used in industry. The plant-based soft candies of the present invention have a sensory evaluation similar to that of gelatin soft candies.

[0098] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not limitations on the implementation methods of the present invention. For ordinary technicians in the relevant field, other different forms of changes or modifications can be made based on the above description. It is impossible to list all the implementation methods here. All obvious changes or modifications derived from the technical solution of the present invention are still within the protection scope of the present invention.

Claims

1. A plant-based soft candy, characterized in that: The plant-based soft candy comprises the following raw materials in parts by weight:

2. The plant-based soft candy according to claim 1, characterized in that: The polysaccharide is selected from one or more of carrageenan, xanthan gum, locust bean gum, konjac gum, tapioca starch and pullulan; preferably, the polysaccharide is selected from carrageenan, konjac gum and pullulan.

3. The plant-based soft candy according to claim 2, characterized in that: The weight ratio of the carrageenan, konjac gum and pullulan is 1:(0.5-1.5):(1-3).

4. The plant-based soft candy according to claim 1, characterized in that: The sweetener is selected from one or more of glucose syrup, fructose syrup, white sugar and steviol glycoside; preferably, the sweetener is selected from glucose syrup and white sugar.

5. The plant-based soft candy according to claim 1, characterized in that: The acidity regulator is selected from citric acid monohydrate, lactic acid or gluconolactone.

6. The plant-based soft candy according to claim 1, characterized in that: The ionic crosslinking agent is selected from one or more of potassium chloride, sodium chloride, calcium chloride and calcium alginate; preferably, the ionic crosslinking agent is selected from potassium chloride and calcium alginate.

7. The plant-based soft candy according to claim 1, characterized in that: The oxidase is selected from tyramine oxidase.

8. A method for preparing the plant-based soft candy according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) Weighing polysaccharides and sweeteners, adding appropriate amount of water to dissolve, boiling and stirring to obtain a mixture I; (2) weighing an ionic crosslinking agent, adding an appropriate amount of water to dissolve it, preheating it, adding it to the mixture I and stirring it evenly to obtain a mixture II; (3) Weighing oxidase and acidity regulator, respectively, adding appropriate amount of water to dissolve, preheating, adding to mixture II and stirring evenly to obtain sugar solution; (4) injecting the sugar solution into a mold, and demolding the mold after cooling to obtain the plant-based soft candy.

9. The preparation method according to claim 8, characterized in that: The Brix of Mix I was 72-74° Bx.

10. The preparation method according to claim 8, characterized in that: During step (2) and step (3), the temperature is controlled at 65-75°C.

Images