A confectionery aqueous coating agent and a method of making the same

Abstract

The application relates to the technical field of food candy coating agents, and particularly discloses a candy water-based coating agent and a preparation method thereof.A candy water-based coating agent comprises the following components in mass percentage: 15-20% of capryl capric glyceride, 10-15% of beeswax, 5-10% of sea-buckthorn oil, 5-8% of clove oil, 4-7% of mustard seed oil, 3-6% of monoglyceride and diglyceride fatty acid ester, 3-6% of stearic acid, and the balance of water.The candy water-based coating agent not only has a stable emulsification system, but also can be uniformly coated on the surface of the candy and quickly dried, so that the production efficiency of the candy is improved, and the production cost is saved.

Description

Technical Field

[0001] This invention relates to the field of food and confectionery coating agents, and in particular to an aqueous coating agent for confectionery and its preparation method. Background Technology

[0002] In the process of candy production, in addition to pursuing rich and unique taste, how to extend the shelf life of candy is also an important direction that candy manufacturers are constantly exploring, and 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 oil-based ingredients, which can protect the candy to some extent. However, such oil-based coating agents dry relatively slowly after being sprayed onto the candy, which limits the production efficiency of candy to some extent. With the development of modern society, many candy manufacturers have turned their attention to water-based coating agents, which are easier to dry and more conducive to improving the production efficiency of candy.

[0004] Although existing aqueous coating agents are easier to dry than oil-based coating agents, they often contain added oil components. The high interfacial tension between these oil components and the aqueous phase leads to an unstable emulsion system and a tendency for stratification. Consequently, prepared aqueous coating agents typically stratify during long-term storage, increasing costs and risks for confectionery manufacturers. Therefore, it is necessary to improve the emulsion stability of aqueous coating agents for confectionery to enhance their long-term storage performance and reduce costs and risks for confectionery manufacturers. Summary of the Invention

[0005] To improve the emulsification stability of aqueous coating agents for candies, this application provides an aqueous coating agent for candies and its preparation method.

[0006] Firstly, the water-based coating agent for candies provided in this application adopts the following technical solution:

[0007] A water-based coating agent for candy comprises the following components by weight percentage: 15%–20% caprylic / capric triglyceride, 10%–15% beeswax, 5%–10% sea buckthorn oil, 5%–8% clove oil, 4%–7% mustard seed oil, 3%–6% mono- and diglyceride fatty acid esters, 3%–6% stearic acid, and the balance being water.

[0008] In the aforementioned technical solution, this application significantly improves the extensibility and shortens the drying time of the candy coating agent by preparing it as an aqueous coating agent, thereby reducing the amount of coating agent used and saving production costs. Through specific selection of oil components and emulsifiers in the aqueous candy coating agent, the emulsification stability of the aqueous coating agent is significantly optimized, further reducing production costs and risks. Specifically, the specific selection of mono- and diglyceride fatty acid esters and stearic acid effectively reduces the interfacial tension between the oil and the aqueous phase, promoting the stability of the emulsion system. The addition of four oil components—caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard seed oil—has a good synergistic effect, further enhancing the emulsification stability of the aqueous candy coating agent, reducing stratification, and also giving the aqueous coating agent good lubricity and extensibility, ensuring the formation of a uniform and durable protective film on the candy surface. Simultaneously, beeswax, as a natural film-forming agent, with its unique wax structure, can enhance the hardness and gloss of the coating agent, improving the overall appearance and texture of the candy.

[0009] Preferably, the mass ratio of caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard oil is 16:7.5:6.2:5.

[0010] In the aforementioned technical solution, this application specifically selects four oil components—caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard seed oil—and further limits the dosage of these four oil components to highlight their synergistic effect in the water-based coating agent for candies, thereby further optimizing the emulsification stability of the water-based coating agent. Caprylic / capric triglyceride, as the base oil component, provides a solid foundation for the entire emulsification system due to its excellent solubility and stability. Sea buckthorn oil and clove oil, with their rich nutritional components and good antioxidant and antibacterial properties, not only enrich the nutritional efficacy of the water-based coating agent for candies but also endow it with stronger preservation capabilities. Mustard seed oil, as an auxiliary oil component, helps the water-based coating agent form a more uniform and dense protective film on the candy surface due to its film-forming properties. The synergistic effect of these four oil components in a specific ratio helps to further improve the overall homogeneity and stability of the emulsion, ensuring that the water-based coating agent for candies maintains an excellent emulsification state during long-term storage and avoiding stratification.

[0011] Preferably, the mass ratio of the monoglyceride and diglyceride fatty acid ester to stearic acid is 4:4.89.

[0012] In the above technical solution, this application further enhances the emulsification stability of the water-based coating agent for candies by specifically adjusting the mass ratio of mono- and diglyceride fatty acid esters to stearic acid.

[0013] Preferably, the aqueous coating agent for the candy further includes 0.1% to 0.22% plant extracts, which include one or more of purslane extract, hops extract, monk fruit extract, and green tea extract.

[0014] In the above technical solution, this application further enriches the nutritional value of the water-based coating agent by adding plant extracts to the water-based coating agent of the candy. Furthermore, since purslane extract, hops extract, monk fruit extract and green tea extract all have certain antibacterial effects, the shelf life of the water-based coating agent of the candy is further extended.

[0015] Preferably, the plant extract is composed of purslane extract, hops extract, monk fruit extract and green tea extract.

[0016] In the above-mentioned technical solution, this application not only achieved a significant antibacterial effect and extended the shelf life of the water-based coating agent for candy by simultaneously adding purslane extract, hops extract, monk fruit extract and green tea extract to the water-based coating agent for candy, but also unexpectedly covered the inherent odor of the wax raw materials in the water-based coating agent for candy, further improving the consumer acceptance of the water-based coating agent for candy.

[0017] Preferably, the aqueous coating agent for the candy contains 0.05% to 0.1% purslane extract, 0.02% to 0.05% hops extract, 0.02% to 0.05% monk fruit extract and 0.01% to 0.02% green tea extract, by weight percentage.

[0018] In the above technical solution, this application further optimizes the specific addition amounts of purslane extract, hops extract, monk fruit extract and green tea extract, which can better extend the shelf life of the water-based coating agent for candy, better remove the off-flavors in the water-based coating agent for candy, and achieve a longer shelf life and a better sensory experience for the water-based coating agent for candy.

[0019] Preferably, the mass ratio of the purslane extract, hops extract, monk fruit extract, and green tea extract is 0.07:0.04:0.035:0.015.

[0020] In the above technical solution, this application further limits the amount of purslane extract, hops extract, monk fruit extract and green tea extract to ensure the maximization of their synergistic effects, forming a more comprehensive and efficient antibacterial and deodorizing system.

[0021] Secondly, the method for preparing an aqueous coating agent for candy provided in this application adopts the following technical solution:

[0022] A method for preparing an aqueous coating agent for candy includes the following steps:

[0023] Step 1: Boil beeswax at 70-90℃ until it is completely dissolved and liquid. Add caprylic / capric triglycerides, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglycerides of fatty acids, and stearic acid, and mix well.

[0024] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid to obtain the water-based coating agent for candy.

[0025] In the above technical solution, this application uses the above preparation method to mix and dissolve each raw material at a specific temperature, thereby ensuring the uniform dispersion and full mixing of each raw material in the water-based coating agent for candy, and further improving the emulsification stability of the coating agent.

[0026] Preferably, it includes the following steps:

[0027] Step 1: Boil beeswax at 70-90℃ until it is completely dissolved and liquid. Add caprylic / capric triglycerides, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglycerides of fatty acids, and stearic acid, and mix well.

[0028] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid. Cool it to below 45°C, add plant extracts, and mix well to obtain a water-based coating agent for candy.

[0029] In the above technical solution, this application, by adding plant extracts under specific temperature conditions, not only ensures the complete preservation of the active ingredients in the plant extracts, but also promotes the deep integration of the plant extracts with the basic emulsification system, thereby further improving the overall performance of the water-based coating agent for candies.

[0030] In summary, this application includes at least one of the following beneficial technical effects:

[0031] 1. This application, by specifically selecting caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard seed oil as oil components, and by specifically selecting mono- and diglyceride fatty acid esters and stearic acid as emulsifiers, not only constructs a stable emulsification system for the water-based coating agent of candy, but also ensures the uniform coating and rapid drying of the water-based coating agent on the candy surface, improves the extensibility of the water-based coating agent of candy, improves production efficiency, saves production costs, and achieves a reduction in the cost of the final product.

[0032] 2. This application further adds plant extracts composed of purslane extract, hops extract, monk fruit extract and green tea extract to the water-based coating agent for candies. Through the synergistic effect of purslane extract, hops extract, monk fruit extract and green tea extract, not only are any odors that may exist in the coating agent effectively removed, but it also gives it stronger antibacterial ability and a longer shelf life. Detailed Implementation

[0033] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0034] The sources of some raw materials in the following specific implementation methods are shown in Table 1.

[0035] Table 1:

[0036] 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 Oils 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.

[0037] Example 1

[0038] A water-based coating agent for candy includes caprylic / capric triglyceride, beeswax, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid.

[0039] The preparation method of the aqueous coating agent for candy includes the following steps:

[0040] Step 1: Boil beeswax at 70℃ until it is completely dissolved and liquid. Add caprylic / capric triglyceride, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid, and mix well.

[0041] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid to obtain the water-based coating agent for candy.

[0042] The specific amounts of each raw material are shown in Table 2.

[0043] Example 2

[0044] A water-based coating agent for candy, which differs from Example 1 in that the amounts of each raw material are different.

[0045] The preparation method of the aqueous coating agent for candy includes the following steps:

[0046] Step 1: Boil beeswax at 90℃ until it is completely dissolved and liquid. Add caprylic / capric triglyceride, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid, and mix well.

[0047] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid to obtain the water-based coating agent for candy.

[0048] The specific amounts of each raw material are shown in Table 2.

[0049] Example 3

[0050] A water-based coating agent for candy, which differs from Example 1 in that the amounts of each raw material are different.

[0051] The preparation method of the aqueous coating agent for candy includes the following steps:

[0052] Step 1: Boil beeswax at 80℃ until it is completely dissolved and liquid. Add caprylic / capric triglyceride, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid, and mix well.

[0053] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid to obtain the water-based coating agent for candy.

[0054] The specific amounts of each raw material are shown in Table 2.

[0055] Example 4

[0056] A water-based coating agent for candy, unlike Example 1, also includes plant extracts, which are composed of purslane extract, hops extract, monk fruit extract and green tea extract.

[0057] The preparation method of the aqueous coating agent for candy includes the following steps:

[0058] Step 1: Boil beeswax at 70℃ until it is completely dissolved and liquid. Add caprylic / capric triglyceride, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid, and mix well.

[0059] Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid. Cool it to below 45°C, add plant extracts, and mix well to obtain a water-based coating agent for candy.

[0060] The specific amounts of each raw material are shown in Table 2.

[0061] Example 5

[0062] A water-based coating agent for candy, which differs from Example 4 in that the amounts of each raw material are different.

[0063] The specific amounts of each raw material are shown in Table 2.

[0064] Example 6

[0065] A water-based coating agent for candy, which differs from Example 4 in that the amounts of each raw material are different.

[0066] The specific amounts of each raw material are shown in Table 2.

[0067] Table 2: Raw Material Usage Table for Examples 1-6

[0068]

[0069]

[0070] Example 7

[0071] A water-based coating agent for candy, which differs from Example 6 in that hop extract, monk fruit extract, and green tea extract are replaced in equal amounts with purslane extract.

[0072] Example 8

[0073] A water-based coating agent for candy, which differs from Example 6 in that purslane extract, monk fruit extract, and green tea extract are replaced with hops extract in equal amounts.

[0074] Example 9

[0075] A water-based coating agent for candy, which differs from Example 6 in that purslane extract, hops extract and green tea extract are replaced in equal amounts with monk fruit extract.

[0076] Example 10

[0077] A water-based coating agent for candy, which differs from Example 6 in that purslane extract, hops extract and monk fruit extract are replaced with green tea extract in equal amounts.

[0078] Example 11

[0079] A water-based coating agent for candy, which differs from Example 6 in that an equal amount of purslane extract is replaced with licorice extract.

[0080] Example 12

[0081] A water-based coating agent for candy, which differs from Example 6 in that an equal amount of hop extract is replaced with arborvitae leaf extract.

[0082] Example 13

[0083] A water-based coating agent for candy, which differs from Example 6 in that the monk fruit extract is replaced with an equal amount of stevia extract.

[0084] Example 14

[0085] A water-based coating agent for candy, which differs from Example 6 in that green tea extract is replaced with lemon extract in equal amounts.

[0086] Comparative Example 1

[0087] A water-based coating agent for candy, which differs from Example 3 in that an equal amount of caprylic / capric glyceride is replaced with palm oil.

[0088] Comparative Example 2

[0089] A water-based coating agent for candy, which differs from Example 3 in that sea buckthorn oil is replaced with an equal amount of walnut oil.

[0090] Comparative Example 3

[0091] A water-based coating agent for candy, which differs from Example 3 in that clove oil is replaced with an equal amount of bay leaf oil.

[0092] Comparative Example 4

[0093] A water-based coating agent for candy, which differs from Example 3 in that mustard oil is replaced with an equal amount of flaxseed oil.

[0094] Experimental testing

[0095] Test 1: The room temperature drying time of the water-based coating agent for candy in Example 3 and the control example after being sprayed onto the candy was tested respectively. The control example used a conventional commercially available oil-based coating agent. The test results are shown in Table 3.

[0096] Test 2: The centrifugal stability and storage stability of the aqueous coating agents for candies in the above embodiments and comparative examples were tested.

[0097] Centrifugal stability was assessed by injecting 10 mL of sample solution into a centrifuge tube and centrifuging at 4000 rpm for 30 minutes. The separation of the sample solution into layers was then observed, and the water separation rate was calculated. A lower water separation rate indicates better centrifugal stability of the sample solution.

[0098] Storage stability: Take an appropriate amount of sample solution, put it into a stoppered ground glass flask, and store it at (25±2)℃ for 24 hours. Observe whether the sample solution shows stratification and calculate the water separation rate. The smaller the water separation rate, the better the storage stability of the sample solution.

[0099] Wherein, the water separation rate (%) = volume of precipitated water / volume of sample solution × 100%

[0100] The test results are shown in Table 4.

[0101] Test 3: Ten quality inspectors with over five years of candy production experience were selected to identify the odor of the water-based coating agents used in the above examples and comparative examples. The oily / waxy odor emitted by the water-based coating agents was scored from 1 to 5 points, where 1 point represents an extremely strong, unacceptable oily / waxy odor; 2 points represent a relatively strong, but tolerable, oily / waxy odor; 3 points represent a moderate oily / waxy odor that does not affect use; 4 points represent a slight, detectable oily / waxy odor; and 5 points represent an extremely slight, almost imperceptible oily / waxy odor. The average score was taken, as shown in Table 5.

[0102] Test 4: The changes in the total bacterial count of the candy aqueous coating agents of the above embodiments and comparative examples during storage at 40°C were detected. The tests were conducted on day 0, day 15, day 30 and day 45, and the test results are shown in Table 6.

[0103] Test 5: The spraying threshold amount of the water-based coating agent for candies in Examples 1-3 and Comparative Examples 1-4 was tested. Using 50 kg of soft candy as a base, different gradient proportions of coating agent were added, and continuous varnishing was performed using an oiling drum. The minimum usage amount was determined based on the criterion that the soft candies did not stick together. The test gradient variable was 0.001%. The lower the spraying threshold amount, the better the spreadability of the water-based coating agent for candies. The test results are shown in Table 7.

[0104] Table 3:

[0105] Group Candy spraying drying time at room temperature Example 3 2min Comparison Example 10min

[0106] Table 4:

[0107]

[0108]

[0109] Table 5:

[0110]

[0111] Table 6:

[0112]

[0113]

[0114] Table 7:

[0115]

[0116] Analysis of Tables 3-7 shows that Examples 1-14 of this application have good centrifugal stability and storage stability, meaning that the aqueous coating agents for candies in Examples 1-14 of this application have good emulsification stability. Further analysis shows that Examples 4-6 of this application have good antibacterial and deodorizing effects, meaning that the aqueous coating agents for candies in Examples 4-6 of this application have a longer shelf life and a better sensory experience.

[0117] Specifically, based on the analysis of Examples 1-3 and Comparative Examples 1-4, Comparative Examples 1-4 replaced the four oil components—caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard seed oil—with four other commonly used oil components in food. Example 3 exhibited good emulsification stability and spreadability. It can be seen that the selection of oil components in this application is special. Only when caprylic / capric triglyceride, sea buckthorn oil, clove oil, and mustard seed oil are combined can the emulsification stability and spreadability of the water-based coating agent for candy be further synergistically enhanced.

[0118] Specifically, based on the analysis of Examples 6 and 7-14, Examples 7-10 used only purslane extract, hops extract, monk fruit extract, and green tea extract, respectively. Examples 11-14 replaced purslane extract, hops extract, monk fruit extract, and green tea extract with other plant extracts that also have antibacterial effects. 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 improve the antibacterial effect of water-based coating agents for candies, but also achieve unexpected deodorizing effects, thereby obtaining water-based coating agents for candies with longer shelf life and better sensory experience.

[0119] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.

Claims

1. A confectionery aqueous coating agent, characterized by, Includes the following components by mass percentage: 15%~20% caprylic / capric triglyceride, 10%~15% beeswax, 5%~10% sea buckthorn oil, 5%~8% clove oil, 4%~7% mustard seed oil, 3%~6% mono- and diglyceride fatty acid esters, 3%~6% stearic acid, 0.1%~0.22% plant extracts, balance being water; The plant extract is made from purslane extract, hops extract, monk fruit extract and green tea extract, and by mass percentage of the candy water-based coating agent, it contains 0.05%~0.1% purslane extract, 0.02%~0.05% hops extract, 0.02%~0.05% monk fruit extract and 0.01%~0.02% green tea extract.

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

5.

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

89.

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

015.

5. A method for preparing an aqueous coating agent for candies as described in any one of claims 1 to 4, characterized in that, Includes the following steps: Step 1: Boil beeswax at 70~90℃ until it is completely dissolved and liquid. Add caprylic / capric triglyceride, sea buckthorn oil, clove oil, mustard seed oil, mono- and diglyceride fatty acid esters, and stearic acid, and mix well. Step 2: Add water boiled to the mixture obtained in Step 1, and then stir while boiling until it becomes a stable milky white liquid. Cool it to below 45°C, add plant extracts, and mix well to obtain a water-based coating agent for candy.

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