Water-based coating agent for candies and preparation method of water-based coating agent

Abstract

The invention relates to the technical field of food candy coating agents, and particularly discloses a candy water-based coating agent and a preparation method thereof. The invention relates to a water-based coating agent for candies, which comprises the following components in percentage by mass: 15-20% of caprylic capric triglyceride, 10-15% of beeswax, 5-10% of sea buckthron oil, 5-8% of clove oil, 4-7% of mustard seed oil, 3-6% of mono / diglycerol fatty acid ester, 3-6% of stearic acid and the balance of water. The water-based coating agent for the candies not only has a stable emulsification system, but also can be uniformly coated on the surfaces of the candies and quickly dried, so that the production efficiency of the candies is improved, and the production cost is saved.

Description

Technical Field

[0001] The invention relates to the technical field of food candy coating agents, in particular to a candy aqueous coating agent and a preparation method thereof. Background Art

[0002] In the candy production process, in addition to pursuing a rich and unique taste, how to extend the shelf life of candy is also an important direction that candy manufacturers continue to explore. The use of candy coating agents is one of the key means to extend the shelf life of candy.

[0003] Traditional candy coating agents mostly use oily ingredients. Although they can protect the candy to a certain extent, such oily coating agents dry relatively slowly after being sprayed on the candy, which limits the production efficiency of the candy to a certain extent. With the development of modern society, many candy manufacturers have turned their attention to water-based coating agents that are easier to dry and more conducive to improving the production efficiency of candy.

[0004] Although existing water-based coating agents are easier to dry than oil-based coating agents, oil components are often added to water-based coating agents, and the interfacial tension between the oil components and the water phase is large, which causes the emulsification system of the water-based coating agent to be unstable and prone to stratification. Therefore, the prepared water-based coating agent usually stratifies during long-term storage, increasing the cost and risk of candy manufacturers. Therefore, it is necessary to improve the emulsification stability of candy water-based coating agents to improve the long-term storage performance of candy water-based coating agents and reduce the cost and risk of candy manufacturers. Summary of the invention

[0005] In order to improve the emulsification stability of a candy aqueous coating agent, the present application provides a candy aqueous coating agent and a preparation method thereof.

[0006] In the first aspect, the present application provides a candy aqueous coating agent using the following technical solution: A candy aqueous coating agent comprises the following components in percentage by mass: 15% to 20% of caprylic and capric glyceride, 10% to 15% of beeswax, 5% to 10% of sea buckthorn oil, 5% to 8% of clove oil, 4% to 7% of mustard oil, 3% to 6% of mono- and di-glycerol fatty acid esters, 3% to 6% of stearic acid, and the balance is water.

[0007] In the above technical scheme, the present application significantly improves the ductility of the film agent by preparing the candy film agent into an aqueous film agent, significantly shortens the drying time of the film agent, thereby reducing the amount of the film agent, thereby saving production costs, and significantly optimizing the emulsification stability of the candy aqueous film agent by the specific selection of the oil component and emulsifier in the candy aqueous film agent, further reducing production costs and risks. Among them, the specific selection of mono- and di-glycerol fatty acid esters and stearic acid effectively reduces the interfacial tension between the oil and the aqueous phase and promotes the stability of the emulsified system. The addition of the four oil components of caprylic and capric glyceride, sea buckthorn oil, clove oil, and mustard oil has a good synergistic effect, can further enhance the emulsification stability of the candy aqueous film agent, reduce the occurrence of stratification, and also give the aqueous film agent good lubricity and ductility, ensuring that a uniform and lasting protective film is formed on the surface of the candy. At the same time, beeswax, as a natural film-forming agent, its unique waxy structure can enhance the hardness and glossiness of the film agent and improve the overall appearance texture of the candy.

[0008] Preferably, the mass ratio of caprylic / capric glyceride, sea buckthorn oil, clove oil and mustard oil is 16:7.5:6.2:5.

[0009] In the above technical scheme, this application further highlights their synergistic effect in the candy aqueous film agent by specifically selecting caprylic acid glyceride, sea buckthorn oil, clove oil, and mustard oil, and further limits the dosage of these four oil components, and further optimizes the emulsification stability of the candy aqueous film agent. Caprylic acid glyceride is a basic oil component, and its good solubility and stability provide a solid foundation for the entire emulsification system; sea buckthorn oil and clove oil, with their rich nutrients and good antioxidant and antibacterial properties, not only enrich the nutritional efficacy of the candy aqueous film agent, but also give the candy aqueous film agent a stronger preservation ability; mustard oil is an auxiliary oil component, and its film-forming property helps the aqueous film agent to form a more uniform and dense protective film on the surface of the candy. The synergy of these four oil components in a specific proportion helps to further improve the uniformity and stability of the overall emulsion, ensuring that the candy aqueous film agent can still maintain an excellent emulsified state during long-term storage and avoid the occurrence of stratification.

[0010] Preferably, the mass ratio of the mono- and di-glycerol fatty acid esters to stearic acid is 4:4.89.

[0011] In the above technical solution, the present application further enhances the emulsification stability of the candy aqueous coating agent by specifically adjusting the mass ratio of mono- and di-glycerol fatty acid esters to stearic acid.

[0012] Preferably, the candy aqueous coating agent further comprises 0.1% to 0.22% of a plant extract, wherein the plant extract comprises one or more of purslane extract, hop extract, monk fruit extract and green tea extract.

[0013] In the above technical scheme, the present application further enriches the nutritional value of the candy aqueous coating agent by further adding plant extracts into the candy aqueous coating agent, and because purslane extract, hops extract, monk fruit extract and green tea extract all have certain antibacterial effects, the shelf life of the candy aqueous coating agent is further extended.

[0014] Preferably, the plant extract consists of purslane extract, hops extract, monk fruit extract and green tea extract.

[0015] In the above technical scheme, the present application simultaneously adds purslane extract, hops extract, monk fruit extract and green tea extract to the candy aqueous coating agent, which not only achieves a significant antibacterial effect and extends the shelf life of the candy aqueous coating agent, but also unexpectedly covers the inherent odor of the wax raw material in the candy aqueous coating agent, further improving the consumer acceptance of the candy aqueous coating agent.

[0016] Preferably, the candy aqueous coating agent comprises, by mass percentage, 0.05% to 0.1% purslane extract, 0.02% to 0.05% hop extract, 0.02% to 0.05% monk fruit extract and 0.01% to 0.02% green tea extract.

[0017] In the above technical scheme, this application can better extend the shelf life of the candy aqueous coating agent and better remove the odor in the candy aqueous coating agent by further optimizing the specific addition amounts of purslane extract, hops extract, monk fruit extract and green tea extract, thereby achieving a longer shelf life and better sensory experience of the candy aqueous coating agent.

[0018] Preferably, the mass ratio of the purslane extract, the hops extract, the monk fruit extract and the green tea extract is 0.07:0.04:0.035:0.015.

[0019] In the above technical scheme, the present application ensures the maximization of the synergistic effect of purslane extract, hops extract, monk fruit extract and green tea extract by further limiting their dosage, thereby forming a more comprehensive and efficient antibacterial and deodorization system.

[0020] In the second aspect, the present application provides a method for preparing a candy aqueous coating agent using the following technical solution: A method for preparing a candy aqueous coating agent comprises the following steps: Step 1: Boil the beeswax at 70-90°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid to obtain a candy aqueous coating agent.

[0021] In the above technical scheme, the present application ensures the uniform dispersion and sufficient mixing of the raw materials in the candy aqueous coating agent by mixing and dissolving the raw materials at a specific temperature through the above preparation method, thereby further improving the emulsification stability of the coating agent.

[0022] Preferably, the method comprises the following steps: Step 1: Boil the beeswax at 70-90°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid, then cool to below 45°C, add plant extract, and mix well to obtain a candy aqueous coating agent.

[0023] In the above technical scheme, the present application not only ensures the complete retention of the active ingredients in the plant extracts by adding plant extracts under specific temperature conditions, but also promotes the deep integration of the plant extracts with the basic emulsification system, thereby further improving the comprehensive performance of the candy aqueous coating agent.

[0024] In summary, the present application includes at least one of the following beneficial technical effects: 1. The present application specifically selects caprylic and capric glyceride, sea buckthorn oil, clove oil, and mustard oil as oil components, and specifically selects mono- and di-glycerol fatty acid esters and stearic acid as emulsifiers, thereby not only constructing a stable emulsification system for the candy aqueous coating agent, but also ensuring the uniform coating and rapid drying of the candy aqueous coating agent on the candy surface, thereby improving the ductility of the candy aqueous coating agent, improving production efficiency, saving production costs, and reducing the cost of the terminal product.

[0025] 2. The present application further adds plant extracts consisting of purslane extract, hop extract, monk fruit extract and green tea extract to the candy aqueous coating agent. Through the synergistic effect of purslane extract, hop extract, monk fruit extract and green tea extract, it not only effectively removes the odor that may exist in the coating agent, but also gives it stronger antibacterial ability and a longer shelf life. DETAILED DESCRIPTION

[0026] In order to better illustrate the purpose, technical solutions and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0027] The sources of some raw materials in the following specific implementation methods are shown in Table 1.

[0028] Table 1: raw material source beeswax Shandong Xinshengyuan Environmental Protection Technology Co., Ltd. Sea buckthorn oil Heze Zhonghe Jianyuan Biotechnology Co., Ltd. Clove oil Guangzhou Jingjing Biotechnology Co., Ltd. Mustard Oil Shenzhen Nanshun Oil Co., Ltd. Purslane Extract Shaanxi Zhenai Biotechnology Co., Ltd. Hops Extract Shanxi Wenyun Biotechnology Co., Ltd. Monk Fruit Extract Shanxi Nanba Biotechnology Co., Ltd. Green Tea Extract Xi'an Yanhao Biotechnology Co., Ltd. Example 1 A candy aqueous coating agent comprises caprylic and capric glyceride, beeswax, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid.

[0029] The method for preparing the candy aqueous coating agent comprises the following steps: Step 1: Boil beeswax at 70°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid to obtain a candy aqueous coating agent.

[0030] The specific amount of each raw material is shown in Table 2.

[0031] Example 2 A candy aqueous coating agent, which is different from Example 1 in that the amounts of various raw materials used are inconsistent.

[0032] The method for preparing the candy aqueous coating agent comprises the following steps: Step 1: Boil the beeswax at 90°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid to obtain a candy aqueous coating agent.

[0033] The specific amount of each raw material is shown in Table 2.

[0034] Example 3 A candy aqueous coating agent, which is different from Example 1 in that the amounts of various raw materials used are inconsistent.

[0035] The method for preparing the candy aqueous coating agent comprises the following steps: Step 1: Boil the beeswax at 80°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid to obtain a candy aqueous coating agent.

[0036] The specific amount of each raw material is shown in Table 2.

[0037] Example 4 A candy aqueous coating agent, which is different from Example 1 in that it further comprises a plant extract, wherein the plant extract is composed of purslane extract, hop extract, monk fruit extract and green tea extract.

[0038] The method for preparing the candy aqueous coating agent comprises the following steps: Step 1: Boil beeswax at 70°C until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid, then cool to below 45°C, add plant extract, and mix well to obtain a candy aqueous coating agent.

[0039] The specific amount of each raw material is shown in Table 2.

[0040] Example 5 A candy aqueous coating agent, which is different from Example 4 in that the amounts of various raw materials used are inconsistent.

[0041] The specific amount of each raw material is shown in Table 2.

[0042] Example 6 A candy aqueous coating agent, which is different from Example 4 in that the amounts of various raw materials used are inconsistent.

[0043] The specific amount of each raw material is shown in Table 2.

[0044] Table 2: Table of the amount of raw materials used in Examples 1-6 Example 7 A candy aqueous coating agent, which is different from Example 6 in that hops extract, monk fruit extract and green tea extract are replaced by purslane extract in equal amounts.

[0045] Example 8 A candy aqueous coating agent, which is different from Example 6 in that purslane extract, monk fruit extract and green tea extract are replaced by hop extract in equal amounts.

[0046] Example 9 A candy aqueous coating agent, which is different from Example 6 in that purslane extract, hop extract and green tea extract are replaced by monk fruit extract in equal amounts.

[0047] Example 10 A candy aqueous coating agent, which is different from Example 6 in that purslane extract, hop extract and monk fruit extract are replaced by green tea extract in equal amounts.

[0048] Embodiment 11 A candy aqueous coating agent, which is different from Example 6 in that an equal amount of purslane extract is replaced by a licorice extract.

[0049] Example 12 A candy aqueous coating agent, which is different from Example 6 in that an equal amount of hop extract is replaced by a Platycladus orientalis leaf extract.

[0050] Embodiment 13 A candy aqueous coating agent, which is different from Example 6 in that an equal amount of monk fruit extract is replaced by a stevia extract.

[0051] Embodiment 14 A candy aqueous coating agent, which is different from Example 6 in that an equal amount of green tea extract is replaced by lemon extract.

[0052] Comparative Example 1 A candy aqueous coating agent, which is different from Example 3 in that an equal amount of caprylic and capric glyceride is replaced by palm oil.

[0053] Comparative Example 2 A candy aqueous coating agent, which is different from Example 3 in that an equal amount of seabuckthorn oil is replaced by walnut oil.

[0054] Comparative Example 3 A candy aqueous coating agent, which is different from Example 3 in that an equal amount of clove oil is replaced by laurel leaf oil.

[0055] Comparative Example 4 A candy aqueous coating agent, which is different from Example 3 in that an equal amount of mustard oil is replaced by linseed oil.

[0056] Experimental testing Test 1: The room temperature drying time of the candy aqueous coating agent of Example 3 and the control example after spraying on the candy was tested respectively, and the control example was a conventional commercially available oily coating agent. The test results are shown in Table 3.

[0057] Test 2: The centrifugal stability and storage stability of the aqueous candy coating agents of the above-mentioned embodiments and comparative examples were tested.

[0058] Among them, centrifugal stability: inject 10mL of sample solution into a centrifugal test tube, centrifuge at 4000r / min for 30 minutes, observe whether the sample solution is stratified, and calculate the water separation rate. The smaller the water separation rate, the better the centrifugal stability of the sample solution.

[0059] Storage stability: Take an appropriate amount of sample solution, put it into a stoppered ground-mouth flask, store it at (25±2)℃ for 24 hours, observe whether the sample solution has stratification, and calculate the water separation rate. The smaller the water separation rate, the better the storage stability of the sample solution.

[0060] Where, water separation rate (%) = volume of precipitated water / volume of sample solution × 100% The test results are shown in Table 4.

[0061] Test 3: 10 quality inspectors with more than 5 years of candy production experience were selected to identify the odor of the candy aqueous film agents of the above embodiments and comparative examples, and score the oily wax smell emitted by the candy aqueous film agents, with a score of 1-5 points, where 1 point represents an extremely strong oily wax smell that is difficult to accept; 2 points represent a relatively strong oily wax smell, but tolerable; 3 points represent a moderate oily wax smell that does not affect use; 4 points represent a slight oily wax smell that can be detected; 5 points represent an extremely light oily wax smell that is almost imperceptible. The scoring results are averaged, see Table 5.

[0062] Test 4: The changes in the total bacterial count of the aqueous candy coating agents of the above-mentioned embodiments and comparative examples during storage at 40°C were tested on the 0th day, the 15th day, the 30th day and the 45th day. The test results are shown in Table 6.

[0063] Test 5: The spraying threshold amount of the candy aqueous coating agent of Examples 1-3 and Comparative Examples 1-4 was tested. 50 kg of soft candy was used as the base. After adding the coating agent in different gradient ratios, continuous glazing was performed using an oiling drum. The minimum usage amount was determined based on the soft candy not sticking to each other as the criterion. The test gradient variable was 0.001%. The lower the spraying threshold amount, the better the ductility of the candy aqueous coating agent. The test results are shown in Table 7.

[0064] Table 3: Group Candy spraying room temperature drying time Example 3 2min Comparison example 10min Table 4: Table 5: Table 6: Table 7: From the analysis of Tables 3-7, it can be seen that Examples 1-14 of the present application have good centrifugal stability and storage stability, that is, the candy aqueous coating agents of Examples 1-14 of the present application have good emulsification stability; further analysis shows that Examples 4-6 of the present application have good antibacterial and deodorizing effects, that is, the candy aqueous coating agents of Examples 4-6 of the present application have a longer shelf life and better sensory experience.

[0065] Specifically analyzing in combination with Examples 1-3 and Comparative Examples 1-4, in Comparative Examples 1-4, the four oil components of caprylic decanoic acid glyceride, sea buckthorn oil, clove oil, and mustard oil were replaced with another four oil components commonly used in food, respectively. Example 3 has good emulsification stability and ductility. It can be seen that the selection of oil components of the present application is special. Only when the four oil components of caprylic decanoic acid glyceride, sea buckthorn oil, clove oil, and mustard oil cooperate with each other can the emulsification stability and ductility of the candy aqueous coating agent be further synergistically enhanced.

[0066] Specifically analyzing in combination with Example 6 and Example 7-14, Examples 7-10 only used purslane extract, hops extract, monk fruit extract and green tea extract, respectively, and Examples 11-14 replaced purslane extract, hops extract, monk fruit extract and green tea extract with other plant extracts that also have antibacterial effects, respectively. Example 6 has good antibacterial and deodorizing effects. It can be seen that the combination of purslane extract, hops extract, monk fruit extract and green tea extract can not only significantly enhance the antibacterial effect of the candy aqueous film agent, but also achieve an unexpected deodorizing effect, thereby obtaining a candy aqueous film agent with a longer shelf life and better sensory experience.

[0067] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A candy aqueous coating agent, characterized in that: The following components are included in mass percentage: 15%~20% caprylic and capric glyceride, 10%~15% beeswax, 5%~10% sea buckthorn oil, 5%~8% clove oil, 4%~7% mustard oil, 3%~6% mono- and di-glycerol fatty acid esters, 3%~6% stearic acid, and the balance is water.

2. The candy aqueous coating agent according to claim 1, characterized in that: The mass ratio of caprylic decanoic acid glyceride, sea buckthorn oil, clove oil and mustard oil is 16:7.5:6.2:

5.

3. The candy aqueous coating agent according to claim 1, characterized in that: The mass ratio of the mono- and di-glycerol fatty acid esters to stearic acid is 4:4.

89.

4. The candy aqueous coating agent according to claim 1, characterized in that: The candy aqueous coating agent further comprises 0.1% to 0.22% of a plant extract, wherein the plant extract comprises one or more of a purslane extract, a hop extract, a monk fruit extract and a green tea extract.

5. The candy aqueous coating agent according to claim 4, characterized in that: The plant extract consists of purslane extract, hop extract, monk fruit extract and green tea extract.

6. The candy aqueous coating agent according to claim 5, characterized in that: Calculated by mass percentage of the candy aqueous coating agent, it includes 0.05% to 0.1% purslane extract, 0.02% to 0.05% hop extract, 0.02% to 0.05% monk fruit extract and 0.01% to 0.02% green tea extract.

7. The candy aqueous coating agent according to claim 1, characterized in that: The mass ratio of the purslane extract, the hops extract, the monk fruit extract and the green tea extract is 0.07:0.04:0.035:0.

015.

8. A method for preparing the candy aqueous coating agent according to any one of claims 1 to 7, characterized in that: The following steps are involved: Step 1: Boil the beeswax at 70-90℃ until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid to obtain a candy aqueous coating agent.

9. The method for preparing a candy aqueous film agent according to claim 8, characterized in that: The following steps are involved: Step 1: Boil the beeswax at 70-90℃ until it is completely dissolved and in liquid form, add caprylic and capric glyceride, sea buckthorn oil, clove oil, mustard oil, mono- and di-glycerol fatty acid esters, and stearic acid, and mix well; Step 2: Add boiling water to the mixed solution obtained in step 1, and then cook while stirring until it becomes a stable milky white liquid, then cool to below 45°C, add plant extract, and mix well to obtain a candy aqueous coating agent.

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