A method for making ginger juice soft candy products

Abstract

This invention discloses a method for producing ginger gummy candy, belonging to the field of gummy candy processing technology. Potato resistant starch, locust bean gum, monoglycerides, and water are added to a mixing tank, stirred, and heated to boiling. A gelatin solution is then added dropwise to the mixing tank while stirring continues to obtain a starch mixture. Ginger juice and a sweetener are added to the mixing tank, followed by the starch mixture and lemon juice. The mixture is poured into a mold and cooled to set, yielding the finished ginger gummy candy. The method utilizes a combination of potato resistant starch, locust bean gum, and gelatin, leveraging the high thermal stability and low coagulation properties of the starch-polysaccharide gel system to improve the sensory characteristics of the ginger gummy candy and meet consumer demands for taste.

Description

Technical Field

[0001] This invention belongs to the field of gummy product processing technology, specifically relating to a method for making ginger juice gummy products. Background Technology

[0002] Ginger is a versatile natural food and medicine with numerous health benefits, including warming the stomach and dispelling cold, reducing inflammation and pain, preventing and treating colds, promoting cardiovascular health, and managing blood sugar. However, because gingerol in ginger produces a unique spicy flavor and has a strong stimulating effect on the oral and gastric mucosa, its appeal is not widespread. Traditional gummies have relatively simple ingredients, mainly sucrose, glucose syrup, and a gelling agent. This simplicity limits product innovation, and traditional gummies contain high levels of sugar; long-term, excessive consumption may lead to obesity, diabetes, and other health problems, which contradicts current societal pursuit of healthy eating.

[0003] Gelatin gummies are a major category of gelatin gummies. Gelatin primarily plays a role in building the network structure of gelatin gummies, and its high elasticity and chewiness make it popular with consumers. Combining ginger with gelatin gummies to create ginger juice gummies can reduce the irritation of ginger; however, gelatin gummies suffer from drawbacks such as poor heat stability and a monotonous taste, which limits their consumer market. Summary of the Invention

[0004] The purpose of this invention is to provide a method for making ginger gummies, which uses potato resistant starch and locust bean gum combined with gelatin. This method can improve the sensory properties of ginger gummies by utilizing the high thermal stability and low coagulation characteristics of the starch-polysaccharide gel system.

[0005] The objective of this invention can be achieved through the following technical solutions:

[0006] A method for making ginger gummies includes the following steps:

[0007] Step 1: Add gelatin and water to a mixing tank at a mass ratio of 1:1 and mix. Let stand for 1 hour to allow the gelatin to fully swell. Then heat at 80±5℃ for 20±2 minutes to completely dissolve the gelatin and obtain a gelatin solution.

[0008] Step 2: Peel and shred the ginger. Add the shredded ginger, water and citric acid to a mixing tank in a mass ratio of 100:300:0.014. Heat at 55-60℃ for 30-35 minutes. Juice the ginger using a juicer and filter it through cheesecloth. Collect the filtrate to obtain ginger juice.

[0009] Step 3: Add potato resistant starch, locust bean gum, monoglyceride and water to a mixing tank, stir at 200-300 r / min for 60-80 min, heat to boiling and then cool to 80-90℃, add gelatin solution dropwise to the mixing tank and continue stirring for 10-15 min to obtain starch mixture;

[0010] Step 4: Add ginger juice and sweetener to the mixing tank, stir at 200-300 rpm for 5-10 minutes, heat to boiling and then cool to 80-90℃. Add starch mixture to the mixing tank and continue stirring for 5-10 minutes. Add lemon juice to the mixing tank at 55-65℃ and continue stirring for 5-10 minutes. Pour the mixture into a mold to cool and set, and you will get the finished ginger gummy candy. The ginger gummy candy product production is now complete.

[0011] Furthermore, in step 4, the ratio of ginger juice, sweetener, starch mixture, and lemon juice is 44.577g: 89.181g: 30mL: 9.553g.

[0012] Furthermore, the sweetener is a mixture of glucose and xylitol in a 1:2 mass ratio.

[0013] Furthermore, in step 3, the mass ratio of potato resistant starch, locust bean, monoglyceride, water, and gelatin solution is 1:0.02:0.029:0.2-0.3:4.

[0014] Furthermore, potato resistant starch is prepared by the following steps:

[0015] Step a: Wet the potato starch with a 1% hydrochloric acid solution, dry it at 45-50℃, then pyrolyze it at 170-180℃ for 80-90 minutes, and cool it naturally to obtain pyrolyzed potato dextrin.

[0016] Step b: Add pyrolyzed potato dextrin and 0.05 mol / L phosphate buffer to the enzymatic hydrolysis vessel and mix well. Then add thermoresistant α-amylase and hydrolyze at 95±0.5℃ for 25-30 min. After natural cooling, adjust the pH to neutral with sodium hydroxide solution. Add neutral protease to the enzymatic hydrolysis vessel and hydrolyze at 60℃±0.5℃ for 30-40 min. Adjust the pH to 4.2-4.5 with hydrochloric acid solution. Add glucosidase to the enzymatic hydrolysis vessel and continue hydrolysis for 25-30 min. Then heat to boiling for 10-15 min to inactivate the enzyme in the hydrolysate. After natural cooling, centrifuge the hydrolysate at 5000 r / min for 15-20 min. Take the supernatant, decolorize with resin, desalt by dialysis, concentrate, and freeze-dry to obtain potato resistant starch.

[0017] Furthermore, the mass ratio of pyrolyzed potato starch dextrin, phosphate buffer, thermostable α-amylase, neutral protease, and glucosidase is 100:80-120:0.5-0.8:0.2-0.3:0.2-0.3.

[0018] The beneficial effects of this invention are:

[0019] This invention's ginger juice soft candy cleverly combines the spiciness of ginger with the sweetness of sugar, creating a unique sweet and spicy taste, enriching the flavor layers, and adding a chewy and bouncy texture to meet consumers' taste needs, helping to reduce the discomfort of excessive sweetness and enhance appetite.

[0020] Compared to conventional potato starch, resistant potato starch has a lower amylopectin content and shorter molecular chains, exposing more hydrophilic groups. Therefore, it has stronger water-binding power, preventing retrogradation, and exhibits higher transparency and better thermal stability, contributing to improved transparency and resistance to deformation in ginger gummies. Locust bean gum helps improve the hardness and chewiness of ginger gummies. The combination of resistant potato starch, locust bean gum, and gelatin, utilizing the high thermal stability and low coagulation properties of the starch-polysaccharide gel system, helps enhance the sensory characteristics of ginger gummies.

[0021] In addition, ginger juice has the effects of dispelling cold and warming the stomach, promoting digestion, and preventing colds, making it suitable for consumption in cold seasons. The trace elements and B vitamins in ginger help enhance the nutritional value of ginger juice gummies. Its active ingredients can promote gastrointestinal motility, aid digestion, reduce the burden on the gastrointestinal tract, and have antioxidant properties, which help delay aging and enhance the market value of ginger juice gummies. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0023] Example 1: This example provides a method for making ginger juice soft candy, specifically including the following steps:

[0024] S1: Add gelatin and water to a mixing tank at a mass ratio of 1:1, let stand for 1 hour to allow the gelatin to fully swell, and then heat at 75°C for 18 minutes to completely dissolve the gelatin and obtain a gelatin solution.

[0025] S2: Potato starch is moistened with a 1% hydrochloric acid solution, dried at 45°C, and then pyrolyzed at 170°C for 80 minutes, followed by natural cooling to obtain pyrolyzed potato dextrin; 100 kg of pyrolyzed potato dextrin and 80-120 kg of 0.05 mol / L potato dextrin are then mixed. Add 1 / L phosphate buffer to the enzymatic hydrolysis vessel and mix thoroughly. Then add 0.5 kg of thermoresistant α-amylase and hydrolyze for 25 min at 95 ± 0.5 °C. After natural cooling, adjust the pH to neutral with sodium hydroxide solution. Add 0.2 kg of neutral protease to the enzymatic hydrolysis vessel and hydrolyze for 30 min at 60 °C ± 0.5 °C. Then adjust the pH to 4.2 with hydrochloric acid solution. Add 0.2 kg of glucosidase to the enzymatic hydrolysis vessel and continue hydrolysis for 25 min. Then heat to boiling for 10 min to inactivate the enzyme in the hydrolysate. After natural cooling, centrifuge the hydrolysate at 5000 r / min for 15 min. Take the supernatant, decolorize with resin, desalt by dialysis, concentrate, and freeze-dry to obtain potato resistant starch.

[0026] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 2 kg of water to a mixing tank, stir at 200 r / min for 60 min, heat to boiling and then cool to 80℃, add 40 kg of gelatin solution dropwise to the mixing tank and continue stirring for 10 min to obtain starch mixture.

[0027] S4: Peel and shred the ginger. Add the shredded ginger, water, and citric acid to a mixing tank in a mass ratio of 100:300:0.014. Heat at 55°C for 30 minutes. Juice the ginger using a juicer, filter through cheesecloth, and collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0028] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener to the mixing tank, stir at 200 r / min for 5 min, heat to boiling and then cool to 80℃, add 30 L of starch mixture to the mixing tank and continue stirring for 5 min, add 9.553 kg of lemon juice to the mixing tank at 55℃ and continue stirring for 5 min, pour the mixture into a mold to cool and set, and obtain the finished ginger juice soft candy, thus completing the production of ginger juice soft candy.

[0029] Example 2: This example provides a method for making ginger juice soft candy, specifically including the following steps:

[0030] S1: Add gelatin and water to a mixing tank at a mass ratio of 1:1, let stand for 1 hour to allow the gelatin to fully swell, and then heat at 80°C for 20 minutes to completely dissolve the gelatin and obtain a gelatin solution.

[0031] S2: Potato starch was moistened with a 1% hydrochloric acid solution, dried at 48°C, and then pyrolyzed at 175°C for 85 minutes, followed by natural cooling to obtain pyrolyzed potato dextrin; 100 kg of pyrolyzed potato dextrin and 100 kg of 0.05 mol / L hydrochloric acid solution were then mixed. Add 1 / L phosphate buffer to the enzymatic hydrolysis vessel and mix thoroughly. Then add 0.65 kg of thermoresistant α-amylase and hydrolyze for 28 min at 95 ± 0.5 °C. After natural cooling, adjust the pH to neutral with sodium hydroxide solution. Add 0.25 kg of neutral protease to the enzymatic hydrolysis vessel and hydrolyze for 35 min at 60 °C ± 0.5 °C. Then adjust the pH to 4.3 with hydrochloric acid solution. Add 0.25 kg of glucosidase to the enzymatic hydrolysis vessel and continue hydrolysis for 28 min. Then heat to boiling for 12 min to inactivate the enzyme in the hydrolysate. After natural cooling, centrifuge the hydrolysate at 5000 r / min for 18 min. Take the supernatant, decolorize with resin, desalt by dialysis, concentrate, and freeze-dry to obtain potato resistant starch.

[0032] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 2.5 kg of water to a mixing tank, stir at 250 r / min for 70 min, heat to boiling and then cool to 85℃, add 40 kg of gelatin solution dropwise to the mixing tank and continue stirring for 12 min to obtain starch mixture.

[0033] S4: Peel and shred the ginger. Add the shredded ginger, water, and citric acid to a mixing tank in a mass ratio of 100:300:0.014. Heat at 58°C for 32 minutes. Juice the ginger using a juicer, filter through cheesecloth, and collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0034] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener to the mixing tank, stir at 250 r / min for 8 min, heat to boiling and then cool to 85℃, add 30 L of starch mixture to the mixing tank and continue stirring for 8 min, add 9.553 kg of lemon juice to the mixing tank at 60℃ and continue stirring for 8 min, pour the mixture into a mold to cool and set, and obtain the finished ginger juice soft candy, thus completing the production of ginger juice soft candy.

[0035] Example 3: This example provides a method for making ginger juice soft candy, specifically including the following steps:

[0036] S1: Add gelatin and water to a mixing tank at a mass ratio of 1:1, let stand for 1 hour to allow the gelatin to fully swell, and then heat at 85°C for 22 minutes to completely dissolve the gelatin and obtain a gelatin solution.

[0037] S2: Potato starch was moistened with a 1% hydrochloric acid solution, dried at 50°C, and then pyrolyzed at 180°C for 90 minutes, followed by natural cooling to obtain pyrolyzed potato dextrin; 100 kg of pyrolyzed potato dextrin and 120 kg of 0.05 mol / L potato dextrin were then mixed. Add 1 / L phosphate buffer to the enzymatic hydrolysis vessel and mix thoroughly. Then add 0.8 kg of thermoresistant α-amylase and hydrolyze for 30 min at 95 ± 0.5 °C. After natural cooling, adjust the pH to neutral with sodium hydroxide solution. Add 0.3 kg of neutral protease to the enzymatic hydrolysis vessel and hydrolyze for 40 min at 60 °C ± 0.5 °C. Then adjust the pH to 4.5 with hydrochloric acid solution. Add 0.3 kg of glucosidase to the enzymatic hydrolysis vessel and continue hydrolysis for 30 min. Then heat to boiling for 15 min to inactivate the enzyme in the hydrolysate. After natural cooling, centrifuge the hydrolysate at 5000 r / min for 20 min. Take the supernatant, decolorize with resin, desalt by dialysis, concentrate, and freeze-dry to obtain potato resistant starch.

[0038] S3: Add 10 kg of potato resistant starch, 0.2 kg of locust bean gum, 0.29 kg of monoglyceride and 3 kg of water to a mixing tank, stir at 300 r / min for 80 min, heat to boiling and then cool to 90℃, add 40 kg of gelatin solution dropwise to the mixing tank and continue stirring for 15 min to obtain starch mixture.

[0039] S4: Peel and shred the ginger. Add the shredded ginger, water, and citric acid to a mixing tank in a mass ratio of 100:300:0.014. Heat at 60℃ for 35 minutes. Juice the ginger using a juicer, filter through cheesecloth, and collect the filtrate to obtain ginger juice. Mix glucose and xylitol in a mass ratio of 1:2 to obtain a sweetener. Juice fresh lemons and filter to obtain lemon juice.

[0040] S5: Add 44.577 kg of ginger juice and 89.181 kg of sweetener to the mixing tank, stir at 300 r / min for 10 min, heat to boiling and then cool to 90℃, add 30 L of starch mixture to the mixing tank and continue stirring for 10 min, add 9.553 kg of lemon juice to the mixing tank at 65℃ and continue stirring for 10 min, pour the mixture into a mold to cool and set, and obtain the finished ginger juice soft candy, thus completing the production of the ginger juice soft candy product.

[0041] Comparative Example 1: Based on Example 3, step S3 was changed by replacing the potato resistant starch with conventional potato starch, while the remaining steps remained unchanged, to prepare the ginger gummy product.

[0042] Comparative Example 2: Based on Example 3, locust bean gum was not added in step S3, while the other steps remained unchanged, and ginger juice soft candy was prepared.

[0043] The raw materials used in the examples and comparative examples are all commercially available products.

[0044] Performance tests were conducted on Examples 1-3 and Comparative Examples 1-2. Potato resistant starch from Examples 1-3 and potato starch from Comparative Example 1 were prepared into 1% (w / w) sample solutions. Distilled water was used as a reference solution. The transmittance at 620 nm was measured in a 3 cm cuvette to evaluate the effect of potato resistant starch on the transparency of the ginger ale. The hardness, chewiness, and resistance to deformation of the ginger ale in Examples 1-3 and Comparative Examples 1-2 were tested using a TPA test (using a P / 36R cylindrical probe at a test speed of 2 × 10⁻⁶). -3 The parameters were: m / s, compression rate 25%, trigger force 5g, residence time 5s. The results were taken as the average of 10 experiments. The results are shown in Table 1.

[0045] Table 1

[0046]

[0047]

[0048] As shown in Table 1, the potato resistant starch used in Examples 1-3 has higher transparency, which improves the appearance quality of the ginger gummies. TPA testing showed that the ginger gummies in the examples had higher hardness and chewiness, with a deformation resistance rate >90%, exhibiting good sensory characteristics. This indicates that the addition of potato resistant starch can improve the transparency and deformation resistance of the ginger gummies, while the addition of locust bean gum can improve the hardness and chewiness of the ginger gummies.

[0049] It should be noted that, in this document, terms such as “comprising,” “including,” or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0050] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A method of making a ginger juice gummy product, characterized in that, It comprises the following steps: Step one: peel and shred the ginger, add ginger shreds, water and citric acid into a stirring kettle according to a mass ratio of 100:300:0.014, heat at 55-60℃ for 30-35min, filter with gauze after juicing, collect the filtrate to obtain ginger juice; Step two: add potato resistant starch, locust bean gum, monoglyceride and water into a stirring kettle, stir at 200-300r / min for 60-80min, heat to boiling, then reduce the temperature to 80-90℃, add gelatin solution into the stirring kettle and continue to stir for 10-15min to obtain starch mixture; the mass ratio of potato resistant starch, locust bean gum, monoglyceride, water and gelatin solution is 1:0.02:0.029:0.2-0.3:4; The potato resistant starch is prepared by the following steps: add pyrolysis potato dextrin and phosphate buffer solution with a concentration of 0.05mol / L into an enzyme hydrolysis tank and mix uniformly, add thermostable α-amylase, and hydrolyze at 95±0.5℃ for 25-30min, adjust the pH value to neutral with sodium hydroxide solution after natural cooling, add neutral protease, and hydrolyze at 60℃±0.5℃ for 30-40min, adjust the pH value to 4.2-4.5 with hydrochloric acid solution, continue to hydrolyze by adding glucosidase for 25-30min, then heat to boiling for 10-15min to inactivate the enzymes in the hydrolysis solution, cool naturally, centrifuge at 5000r / min for 15-20min, take the supernatant, and freeze-dry after resin decolorization, dialysis desalination and concentration treatment to obtain potato resistant starch; The pyrolysis potato dextrin is prepared by the following steps: moisten potato starch with 1wt% hydrochloric acid solution, dry at 45-50℃, pyrolyze at 170-180℃ for 80-90min, and cool naturally to obtain pyrolysis potato dextrin; Step three: add ginger juice and sweetener into the stirring kettle, stir at 200-300r / min for 5-10min, heat to boiling, then reduce the temperature to 80-90℃, add starch mixture and continue to stir for 5-10min, add lemon juice into the stirring kettle at 55-65℃, continue to stir for 5-10min, pour the mixture into a mold to cool and shape to obtain finished ginger juice soft candy, and complete the production of ginger juice soft candy product; the dosage ratio of ginger juice, sweetener, starch mixture and lemon juice is 44.577g:89.181g:30mL:9.553g.

2. A method of making a ginger juice soft candy product according to claim 1, characterized in that, The gelatin solution is prepared by the following steps: Add gelatin and water into a stirring kettle according to a mass ratio of 1:1, mix, stand for 1h, heat at 80±5℃ for 20±2min to obtain gelatin solution.

3. A method of making a ginger juice gummy product according to claim 1, wherein, The sweetener is a mixture of glucose and xylitol according to a mass ratio of 1:

2.

4. A method of making a ginger juice gummy product according to claim 1, wherein, The mass ratio of pyrolysis potato starch dextrin, phosphate buffer solution, thermostable α-amylase, neutral protease, glucosidase is 100:80-120:0.5-0.8:0.2-0.3:0.2-0.3.

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