Iron-rich nutritional soft sweets for improving iron-deficiency anemia and preparation method of iron-rich nutritional soft sweets

Abstract

The invention relates to the technical field of soft sweets, in particular to iron-rich nutritional soft sweets for improving iron-deficiency anemia and a preparation method of the iron-rich nutritional soft sweets. The iron-rich nutritional soft sweets capable of improving iron-deficiency anemia are prepared from the following raw materials in parts by weight: 12 to 18 parts of ferric pyrophosphate, 1.5 to 5 parts of vitamin C, 65 to 83 parts of gel, 3.5 to 7 parts of stevioside, 105 to 170 parts of white granulated sugar, 40 to 65 parts of maltitol, 20 to 50 parts of isomaltooligosacharide, 1 to 1.5 parts of beta-cyclodextrin, 30 to 50 parts of acidulant, 100 to 160 parts of fruit juice and 0.01 to 0.05 part of maltol. The prepared soft sweets are good in taste, proper in sweetness, relatively good in viscosity, good in chewiness and stable in quality, and iron-deficiency anemia can be effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of soft candies, and in particular to an iron-rich nutritious soft candy for improving iron deficiency anemia and a preparation method thereof. Background Art

[0002] Iron is an essential element in the physiological process of the human body. It is one of the main raw materials of hemoglobin. It can maintain normal hematopoietic function and prevent the occurrence of anemia. If you need to supplement iron, you can take in enough iron through a reasonable diet. However, children nowadays generally have anorexia and picky eating, which leads to a large number of children suffering from iron deficiency anemia. In order to encourage children to supplement iron, the use of iron-rich nutritious soft candy is one of the good solutions.

[0003] Soft candy refers to a stable gel-type candy containing one or more gelling agents, relying on colloids to form a network skeleton, and filled with sugars and water. The colloid is a liquid sol at high temperature and a solid gel network at low temperature to form an amorphous gel sugar body. The domestic patent with application number 201710257892.7 discloses an iron-containing nutritional soft candy that can replenish blood and enhance immunity. It combines the theories of Chinese and Western medicine, creatively combines red date extract with ferric pyrophosphate in a specific ratio, and has a synergistic and obvious promoting effect in improving anemia and enhancing immunity. However, in this iron-containing nutritional soft candy, it contains a large amount of glucose syrup and white sugar, which makes the sugar content in the prepared soft candy very high while maintaining the taste of the soft candy, but the high-sugar content of the soft candy will increase blood sugar, thereby causing health problems for the eater, such as being too fat. To solve this problem, high-intensity sweeteners can be used to replace part of the sugar and reduce the amount of white sugar, fructose, etc. However, these high-intensity sweeteners generally have some peculiar smell and / or lingering sweetness, which will affect the overall flavor of the soft candy and reduce the taste. Summary of the invention

[0004] The purpose of the present invention is to provide an iron-rich nutritious soft candy for improving iron deficiency anemia and a preparation method thereof. The prepared soft candy has good taste, appropriate sweetness, good viscosity and chewiness, and stable quality.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] An iron-rich nutritious soft candy for improving iron deficiency anemia comprises the following raw materials in parts by weight: 12-18 parts of ferric pyrophosphate, 1.5-5 parts of vitamin C, 65-83 parts of gelling agent, 3.5-7 parts of stevioside, 105-170 parts of white sugar, 40-65 parts of maltitol, 20-50 parts of isomaltooligosaccharide, 1-1.5 parts of beta-cyclodextrin, 30-50 parts of acidulant, 100-160 parts of fruit juice and 0.01-0.05 parts of maltol.

[0007] Preferably, the gelling agent is composed of gelatin, locust bean gum and gellan gum in a mass ratio of 40-55:11-23:0.5-3.

[0008] Preferably, the mass ratio of gelatin, locust bean gum and gellan gum is 47-50:17-20:1-1.5.

[0009] Preferably, the mass ratio of gelatin, locust bean gum and gellan gum is 49:18:1.2.

[0010] Preferably, the mass ratio of the steviol glycoside, white sugar, maltitol and isomaltooligosaccharide is 5-5.5:135-150:50-55:40-45.

[0011] Preferably, the mass ratio of the steviol glycoside to β-cyclodextrin is 5-5.5:1.2-1.3.

[0012] Preferably, the acidulant is one or more of citric acid, malic acid, and sodium citrate.

[0013] Preferably, the method for preparing the juice comprises the following steps: washing the fruit and squeezing it with a squeezer, filtering and sterilizing to obtain the juice; the fruit is one or more of cherry, longan, bayberry, strawberry, kiwi, apple and mulberry.

[0014] As a general inventive concept, the present invention provides a method for preparing the above-mentioned iron-rich nutritional soft candy for improving iron deficiency anemia, comprising the following steps:

[0015] (1) adding 2.5-3 times the mass of water to the gelling agent, soaking it, then heating it to 75-80° C., stirring at a constant temperature to dissolve it, and then keeping it warm to obtain a gelling solution;

[0016] (2) adding 13-15 times the mass of water to β-cyclodextrin to soak it, then heating it to 75-80° C., stirring at constant temperature to dissolve, adding stevioside, and continuing to stir for 20-40 minutes to obtain a β-cyclodextrin / stevioside mixed solution;

[0017] (3) After mixing white sugar, maltitol and isomaltooligosaccharide, add 1-1.5 times the total mass of water and fruit juice, heat to boil, then add β-cyclodextrin / stevioside mixed solution, stir and mix, then add glue solution, stir and mix, and then vacuum degas to obtain a mixed liquid;

[0018] (4) The mixed liquid is boiled and concentrated, then cooled to 75-80° C., the remaining raw materials are added, and stirred evenly to obtain a slurry; the slurry is poured to obtain soft candies, and then dried to obtain the iron-rich nutritious soft candies for improving iron deficiency anemia.

[0019] Preferably, the drying temperature is 40-45° C., and the water content of the obtained iron-rich nutritional soft candy for improving iron deficiency anemia is 15-16.5%.

[0020] The beneficial effects of the present invention are:

[0021] The present invention uses stevioside as a high-intensity sweetener, which can replace a large amount of white sugar, effectively reduce the sugar content of the obtained soft candy, the soft candy has low calories, and can reduce the impact on blood sugar. However, the stevioside has a different taste from sucrose, and has a longer lingering sweetness and a little peculiar smell. In this regard, the present invention combines stevioside, white sugar, maltitol, and oligomaltolsaccharide with each other, and combines with an appropriate amount of acidulant and fruit juice to obtain a suitable sweet taste and low calories. In addition, an appropriate amount of beta-cyclodextrin can reduce the lingering sweetness and peculiar smell of the soft candy. In addition, adding an appropriate amount of maltol can increase the fragrance of the soft candy and further enhance the taste of the soft candy.

[0022] The present invention adopts ferric pyrophosphate as an iron supplement, which is tasteless, highly safe, and will not affect the taste of soft candies. At the same time, an appropriate amount of vitamin C is used to further promote the absorption of iron and enhance the antioxidant property of the soft candies. The combination of the two can effectively improve iron deficiency anemia.

[0023] In addition, the present invention uses a gel composed of gelatin, locust bean gum and gellan gum, which, after being combined with other raw materials such as β-cyclodextrin, can prevent the obtained soft candy from oozing water on the surface after being placed for a long time, so that the soft candy can maintain a high taste and chewiness for a long time.

[0024] The raw materials in the invention cooperate with each other, and the prepared soft candy has good taste, appropriate sweetness, good viscosity and chewiness, and stable quality. DETAILED DESCRIPTION

[0025] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution in the embodiments of the present invention will be clearly and completely described below in combination with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0026] Embodiment 1:

[0027] An iron-rich nutritious soft candy for improving iron deficiency anemia comprises the following raw materials in parts by weight: 12 parts of ferric pyrophosphate, 4 parts of vitamin C, 75 parts of gelling agent, 7 parts of stevioside, 150 parts of white sugar, 65 parts of maltitol, 30 parts of isomaltooligosaccharide, 1.2 parts of beta-cyclodextrin, 30 parts of malic acid, 160 parts of fruit juice and 0.01 parts of maltol.

[0028] The gelling agent is composed of gelatin, locust bean gum and gellan gum in a mass ratio of 55:15:0.5.

[0029] The preparation method of the juice comprises the following steps: washing the cherries, squeezing them with a squeezer, filtering and sterilizing to obtain the juice.

[0030] The method for preparing the iron-rich nutritional soft candy for improving iron deficiency anemia in this embodiment comprises the following steps:

[0031] (1) adding 3 times the mass of water to the gelling agent, soaking it, heating it to 80° C., stirring it at a constant temperature to dissolve it, and then keeping it warm to obtain a gelling solution;

[0032] (2) adding 15 times the mass of water to β-cyclodextrin and soaking it, then heating it to 80° C., stirring at constant temperature to dissolve, adding stevioside, and continuing to stir for 20 minutes to obtain a β-cyclodextrin / stevioside mixed solution;

[0033] (3) After mixing white sugar, maltitol and isomaltooligosaccharide, add 1.5 times the total mass of water and fruit juice, heat to boil, then add β-cyclodextrin / stevioside mixed solution, stir and mix, then add glue solution, stir and mix, and then vacuum degas to obtain a mixed liquid;

[0034] (4) The mixed liquid is boiled and concentrated, and then cooled to 80° C., the remaining raw materials are added, and stirred evenly to obtain a slurry; the slurry is poured to obtain soft candies, and then dried at 40° C. to prepare iron-rich nutritious soft candies for improving iron deficiency anemia, wherein the water content of the iron-rich nutritious soft candies is 16.5%.

[0035] Embodiment 2:

[0036] An iron-rich nutritious soft candy for improving iron deficiency anemia comprises the following raw materials in parts by weight: 18 parts of ferric pyrophosphate, 1.5 parts of vitamin C, 65 parts of gelling agent, 3.5 parts of stevioside, 105 parts of white sugar, 60 parts of maltitol, 50 parts of isomaltooligosaccharide, 1 part of beta-cyclodextrin, 35 parts of citric acid, 100 parts of fruit juice and 0.05 parts of maltol.

[0037] The gelling agent is composed of gelatin, locust bean gum and gellan gum in a mass ratio of 40:11:2.

[0038] The preparation method of the juice comprises the following steps: washing the strawberries, squeezing them with a squeezer, filtering and sterilizing to obtain the juice.

[0039] The method for preparing the iron-rich nutritional soft candy for improving iron deficiency anemia in this embodiment comprises the following steps:

[0040] (1) adding 2.5 times the mass of water to the gelling agent, soaking it, heating it to 75° C., stirring it at a constant temperature to dissolve it, and then keeping it warm to obtain a gelling solution;

[0041] (2) adding 13 times the mass of water to β-cyclodextrin to soak it, then heating it to 75° C., stirring at constant temperature to dissolve it, adding stevioside, and continuing to stir for 30 minutes to obtain a β-cyclodextrin / stevioside mixed solution;

[0042] (3) After mixing white sugar, maltitol and isomaltooligosaccharide, add 1 times the total mass of water and fruit juice, heat to boil, then add β-cyclodextrin / stevioside mixed solution, stir and mix, then add glue solution, stir and mix, and then vacuum degas to obtain a mixed liquid;

[0043] (4) The mixed liquid is boiled and concentrated, and then cooled to 75° C., the remaining raw materials are added, and stirred evenly to obtain a slurry; the slurry is poured to obtain soft candies, and then dried at 45° C. to prepare iron-rich nutritious soft candies for improving iron deficiency anemia, wherein the water content of the iron-rich nutritious soft candies is 15.5%.

[0044] Embodiment 3:

[0045] An iron-rich nutritious soft candy for improving iron deficiency anemia comprises the following raw materials in parts by weight: 15 parts of ferric pyrophosphate, 5 parts of vitamin C, 83 parts of gelling agent, 5 parts of steviol glycoside, 170 parts of white sugar, 40 parts of maltitol, 20 parts of isomaltooligosaccharide, 1.5 parts of beta-cyclodextrin, 50 parts of citric acid, 145 parts of fruit juice and 0.03 parts of maltol.

[0046] The gelling agent is composed of gelatin, locust bean gum and gellan gum in a mass ratio of 45:23:3.

[0047] The preparation method of the juice comprises the following steps: washing the kiwi fruit, squeezing it with a squeezer, filtering it and sterilizing it to obtain the juice.

[0048] The method for preparing the iron-rich nutritional soft candy for improving iron deficiency anemia in this embodiment comprises the following steps:

[0049] (1) adding 3 times the mass of water to the gelling agent, and then heating it to 78° C., stirring at a constant temperature to dissolve, and then keeping the temperature to obtain a gelling solution;

[0050] (2) adding 15 times the mass of water to β-cyclodextrin and soaking it, then heating it to 78° C., stirring at constant temperature to dissolve, adding stevioside, and continuing to stir for 40 minutes to obtain a β-cyclodextrin / stevioside mixed solution;

[0051] (3) After mixing white sugar, maltitol and isomaltooligosaccharide, add 1.2 times the total mass of water and fruit juice, heat to boil, then add β-cyclodextrin / stevioside mixed solution, stir and mix, then add glue solution, stir and mix, and then vacuum degas to obtain a mixed liquid;

[0052] (4) The mixed liquid is boiled and concentrated, and then cooled to 78° C., the remaining raw materials are added, and stirred evenly to obtain a slurry; the slurry is poured to obtain soft candies, and then dried at 40° C. to prepare iron-rich nutritious soft candies for improving iron deficiency anemia, wherein the water content of the iron-rich nutritious soft candies is 15%.

[0053] Embodiment 4:

[0054] Different from Example 3, the mass ratio of gelatin, locust bean gum and gellan gum is 50:17:1.

[0055] Embodiment 5:

[0056] Different from Example 3, the mass ratio of gelatin, locust bean gum and gellan gum is 47:20:1.5.

[0057] Embodiment 6:

[0058] Different from Example 3, the mass ratio of gelatin, locust bean gum and gellan gum is 49:18:1.2.

[0059] Embodiment 7:

[0060] The difference from Example 3 is that the weight proportions of steviol glycoside, white sugar, maltitol, isomaltooligosaccharide and β-cyclodextrin added are 5.5 parts, 135 parts, 50 parts, 45 parts and 1.2 parts respectively.

[0061] Embodiment 8:

[0062] The difference from Example 3 is that the weight proportions of steviol glycoside, white sugar, maltitol, isomaltooligosaccharide and β-cyclodextrin added are 5 parts, 150 parts, 55 parts, 40 parts and 1.3 parts respectively.

[0063] Comparative Example 1:

[0064] The difference from Example 3 is that the sweeteners "5 parts of stevioside, 170 parts of white sugar, 40 parts of maltitol, and 20 parts of isomaltooligosaccharide" in Example 3 are replaced by "5 parts of stevioside and 200 parts of white sugar", and β-cyclodextrin is replaced by cellulose hydroxypropyl ether.

[0065] Comparative Example 2:

[0066] Different from Example 3, the gelling agent is composed of gelatin and agar in a mass ratio of 1:0.5.

[0067] 1. Sensory evaluation

[0068] Twenty taste evaluation experts with rich experience in soft candy products were invited to conduct sensory evaluation on the soft candy samples prepared in the embodiments and comparative examples from five aspects: viscosity and chewiness, peculiar taste / lingering sweetness, sweetness, color, and texture. The sensory scoring details are shown in Table 1, and the specific sensory evaluation results are shown in Table 2.

[0069] Table 1 Sensory scoring details

[0070]

[0071] Table 2 Sensory evaluation results

[0072]

[0073]

[0074] As shown in Table 1, the iron-rich nutritious soft candies for improving iron deficiency anemia in the embodiments of the present invention have excellent viscosity and chewiness, sweetness, color, and tissue morphology, less peculiar smell / lingering sweetness, and good taste and appearance. By comparing Example 3 with Examples 7-8, it can be seen that when the mass ratio of stevioside, white sugar, maltitol, oligomaltose, and β-cyclodextrin is 5-5.5:135-150:50-55:40-45:1.2-1.3, it has less peculiar smell and lingering sweetness. By comparing Example 3 with Comparative Example 1, it can be seen that when the sweetener in the formula and β-cyclodextrin, one of the main masking agents, are changed, the peculiar smell and lingering sweetness will increase.

[0075] 2. The embodiments and comparative examples were subjected to accelerated tests under conditions of temperature of 38±2° C. and relative humidity of 70±5%. The specific test results are shown in Table 3.

[0076] Table 3 Water output of soft candy

[0077] Accelerated placement of water discharge Example 1 43 days later, water Example 2 43 days later, water Example 3 Water out after 42 days Example 4 51 days later, water Example 5 Water out after 50 days Example 6 53 days later, water Example 7 43 days later, water Example 8 Water out after 42 days Comparative Example 1 Water out after 38 days Comparative Example 2 Water out after 29 days

[0078] As shown in Table 3, the raw materials of the iron-rich nutritious soft candy for improving iron deficiency anemia in the embodiment of the present invention cooperate with each other, and the phenomenon of water release of the soft candy can be controlled within an appropriate range. It can be seen from the comparison between Example 3 and Examples 4-6 that when the mass ratio of gelatin, locust bean gum, and gellan gum is 47-50:17-20:1-1.5, a better effect of inhibiting water release of the soft candy can be obtained. As shown in the comparison between Example 3 and Comparative Example 1, the formula containing steviol glycosides, white sugar, maltitol, oligosaccharides, and β-cyclodextrin in Example 3 can also reduce the water release phenomenon to a certain extent. As shown in Example 3 and Comparative Example 2, the gel formulation of the present invention can effectively reduce the water release phenomenon of the soft candy compared with the general gel formulation.

[0079] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. However, these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An iron-rich nutritious soft candy for improving iron deficiency anemia and a preparation method thereof, characterized in that: The invention comprises the following raw materials in parts by weight: 12-18 parts of ferric pyrophosphate, 1.5-5 parts of vitamin C, 65-83 parts of gelling agent, 3.5-7 parts of stevioside, 105-170 parts of white sugar, 40-65 parts of maltitol, 20-50 parts of isomaltooligosaccharide, 1-1.5 parts of beta-cyclodextrin, 30-50 parts of acidulant, 100-160 parts of fruit juice and 0.01-0.05 parts of maltol.

2. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 1, characterized in that: The gelling agent is composed of gelatin, locust bean gum and gellan gum in a mass ratio of 40-55:11-23:0.5-3.

3. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 2, characterized in that: The mass ratio of the gelatin, locust bean gum and gellan gum is 47-50:17-20:1-1.

5.

4. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 3, characterized in that: The mass ratio of the gelatin, locust bean gum and gellan gum is 49:18:1.

2.

5. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 1, characterized in that: The mass ratio of the steviol glycoside, white sugar, maltitol and isomaltooligosaccharide is 5-5.5:135-150:50-55:40-45.

6. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 1, characterized in that: The mass ratio of the stevioside to beta-cyclodextrin is 5-5.5:1.2-1.

3.

7. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 1, characterized in that: The acidulant is one or more of citric acid, malic acid and sodium citrate.

8. The iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 1, characterized in that: The method for preparing the juice comprises the following steps: washing the fruits, squeezing them with a squeezer, filtering and sterilizing to obtain the juice; the fruits are one or more of cherries, longans, bayberries, strawberries, kiwis, apples and mulberries.

9. A method for preparing the iron-rich nutritional soft candy for improving iron deficiency anemia as claimed in any one of claims 1 to 8, characterized in that: The following steps are involved: (1) adding 2.5-3 times the mass of water to the gelling agent, soaking it, then heating it to 75-80° C., stirring at a constant temperature to dissolve it, and then keeping it warm to obtain a gelling solution; (2) adding 13-15 times the mass of water to β-cyclodextrin to soak it, then heating it to 75-80° C., stirring at constant temperature to dissolve, adding stevioside, and continuing to stir for 20-40 minutes to obtain a β-cyclodextrin / stevioside mixed solution; (3) After mixing white sugar, maltitol and isomaltooligosaccharide, add 1-1.5 times the total mass of water and fruit juice, heat to boil, then add β-cyclodextrin / stevioside mixed solution, stir and mix, then add glue solution, stir and mix, and then vacuum degas to obtain a mixed liquid; (4) The mixed liquid is boiled and concentrated, then cooled to 75-80° C., the remaining raw materials are added, and stirred evenly to obtain a slurry; the slurry is poured to obtain soft candies, and then dried to obtain the iron-rich nutritious soft candies for improving iron deficiency anemia.

10. The method for preparing the iron-rich nutritional soft candy for improving iron deficiency anemia according to claim 9, characterized in that: The drying temperature is 40-45° C., and the water content of the obtained iron-rich nutritional soft candy for improving iron deficiency anemia is 15-16.5%.

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