Soft sweets containing seaweed dietary fibers and preparation method of soft sweets

Abstract

The invention relates to the technical field of seaweed food, in particular to soft sweets containing seaweed dietary fibers and a making method of the soft sweets. The soft sweets containing the seaweed dietary fibers are prepared from the following raw materials in parts by weight: 42-45 parts of a sweetening agent; 16 to 18 parts of sugar; 2 to 2.5 parts of seaweed dietary fiber; 1.8 to 2.2 parts of concentrated fruit juice; 0.5 to 0.6 part of an acidity regulator; 0.25 to 0.3 part of sodium citrate; 0.12 to 0.15 part of potassium chloride; 0.1 to 0.2 part of edible essence; and 30-50 parts of water. The seaweed dietary fiber soft sweets have the beneficial effects that the seaweed dietary fiber is used as a raw material to replace conventional food additives (thickening stabilizers) such as gelatin, agar and carrageenan, and the seaweed dietary fiber soft sweets are used as main gel components of the soft sweets, so that the seaweed dietary fiber soft sweets have no difference in various indexes such as performance, taste, hardness, stickiness, chewiness, elasticity, restoring force and the like; and even the soft sweets containing the seaweed dietary fibers are more excellent in performance.

Description

Technical Field

[0001] The invention relates to the technical field of seaweed foods, and in particular to soft candy containing seaweed dietary fiber and a preparation method thereof. Background Art

[0002] Soft candy is also known as "gel candy". As a snack food, it is deeply loved by consumers. Soft candy is made of sugar and starch syrup as the main raw materials, supplemented with one or more edible colloids such as agar, modified starch, gelatin, carrageenan, konjac gum, pectin, etc., and is made through processes such as boiling and molding. The main characteristics are transparent and smooth appearance, generally soft, sticky and elastic taste; the physical system is a relatively stable colloidal dispersion system; the water content is relatively high (the general water content is ≥10%). Gel candy can be divided into modified starch soft candy, gelatin soft candy, carrageenan soft candy, agar soft candy, pectin soft candy, etc. according to the type of edible colloid. It can also be divided into plant gum type, animal gum type, starch type, mixed gum type, sandwich type, etc. according to different production raw materials and tissues. Due to the different types, characteristics and usage ratios of the selected edible colloids, the characteristics of the final candy produced are quite different. Starch soft candy has a tight and thick texture. Gelatin soft candy is tough and elastic. Agar and carrageenan-based gel candies are smooth and crisp. In recent years, as gel candies have been incorporated into health food dosage forms, the market for health and functional food soft candies has grown year by year. At the same time, as consumers become more aware of health, edible gums currently used in soft candies are generally added in the form of food additives, especially those from animals, such as gelatin, which carry the risk of zoonotic diseases. Therefore, there is a greater need for one or more healthier, naturally derived, clean-label food ingredients to replace edible gums, which can also give soft candies a good elasticity, toughness, and chewiness to meet consumer needs.

[0003] Chinese invention CN102370030A discloses a seaweed soft candy and its production method, which relates to seaweed products and their production methods. Its composition, calculated as 300kg, is 10-15kg of kelp, 1-5kg of agar, 130-160kg of white sugar, 45-65kg of starch syrup, 1.8-2.6kg of citric acid, 150-320g of ascorbic acid, 320-600g of monoglyceride, 1.0-3.5kg of skimmed milk powder, 110-170g of vanillin, 12-35g of milk flavor, and the balance is water. The above soft candy uses additives such as agar, which brings uncertain health risks. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a soft candy containing seaweed dietary fiber, which uses seaweed dietary fiber to replace various additives, and a preparation method thereof.

[0005] In order to solve the above technical problems, the technical solution adopted by the present invention is: a soft candy containing seaweed dietary fiber, which is prepared from raw materials in the following weight ratios: sweetener: 42-45 parts; sugar: 16-18 parts; seaweed dietary fiber: 2-2.5 parts; concentrated fruit juice: 1.8-2.2 parts; acidity regulator: 0.5-0.6 parts; sodium citrate: 0.25-0.3 parts; potassium chloride: 0.12-0.15 parts; edible flavor: 0.1-0.2 parts; water 30-50 parts.

[0006] Furthermore, in the above-mentioned soft candy containing seaweed dietary fiber, the sweetener is fructose syrup, maltose syrup, maltitol liquid, sorbitol liquid, oligofructose liquid, idaxin syrup, or zero-sugar dietary flavor syrup.

[0007] Furthermore, the sugar in the above-mentioned soft candy containing seaweed dietary fiber is sucrose, maltitol, sorbitol, erythritol, isomaltulose, isomalt, xylitol, arabinose, psicose, lactitol, sucralose, monk fruit extract, steviol glycoside, acesulfame potassium, neotame or advantame.

[0008] Furthermore, the concentrated juice in the above-mentioned soft candy containing seaweed dietary fiber is one or more of apple concentrated juice, grape concentrated juice, orange concentrated juice, mango concentrated juice, passion fruit concentrated juice, strawberry concentrated juice, blueberry concentrated juice, red raspberry concentrated juice, cranberry concentrated juice, lemon concentrated juice, blackberry concentrated juice, blackcurrant concentrated juice, pomegranate concentrated juice, mulberry concentrated juice, pineapple concentrated juice, peach concentrated juice, elderberry concentrated juice or sour cherry concentrated juice.

[0009] Furthermore, the acidity regulator in the above-mentioned soft candy containing seaweed dietary fiber is selected from: one or more of citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid, adipic acid, lactic acid or glacial acetic acid.

[0010] Furthermore, in the above-mentioned soft candy containing seaweed dietary fiber, the sweetener is fructose syrup; the sugar is sucrose; the concentrated fruit juice is red orange concentrated fruit juice; and the acidity regulator is citric acid.

[0011] Another technical solution of the present invention is to provide a method for preparing the above-mentioned soft candy containing seaweed dietary fiber, comprising the following steps: S1: Weigh each raw material according to its weight ratio; S1: Weigh each raw material according to its weight ratio; S2: homogenizing: mixing the seaweed dietary fiber with 40-50% by weight of sugar, adding 30-40% by weight of water, and homogenizing to obtain a colloidal liquid; S3: Heating: heating and stirring the syrup, sodium citrate, potassium chloride, remaining sugar and water, raising the temperature to 100-105°C to obtain a syrup; S4: Mixing and boiling: Mix and boil the colloid liquid obtained in S2 and the syrup liquid in S3, control the temperature at 100-105°C, boil for 25-30 minutes, and boil until the solid content is above 72%; S5: Cooling: Cooling to 90~95℃; S6: Fragrance, color and acidity adjustment: After cooling, add concentrated fruit juice, flavor and acidity regulator to the product obtained in S5, control the temperature and mix and stir for 2-5 minutes; S7: Degassing: Use vacuum degassing method to remove bubbles, and evacuate at a vacuum degree of -0.05~-0.08MPa for 5~10min at constant temperature; S8: pouring and molding: pouring an equal amount of mixed sugar glue liquid into the mold, and demoulding after it cools and forms; S9: Drying: Place at a temperature of 45-50°C and a humidity of ≤65% for drying for 40-48 hours to obtain soft candy containing seaweed dietary fiber.

[0012] Furthermore, the method for preparing the soft candy containing seaweed dietary fiber further comprises the steps of: S10: Polishing: Polish the dried sample obtained in S9 with varnish to avoid mutual adhesion and make the soft candy glossy; S11: Packaging and storage: Packaging and storing the soft candy samples obtained in S10.

[0013] The beneficial effects of the present invention are: the present invention uses sea extract TM (Seaweed dietary fiber) is used as a raw material to replace conventional food additives (thickening and stabilizing agents) such as gelatin, agar, carrageenan, and other hydrophilic colloid components. As the main gel component of soft candy, the soft candy containing seaweed dietary fiber has no difference in performance, taste, hardness, stickiness, chewiness, elasticity, resilience, and other indicators, and even has better performance. The use of the above-mentioned seaweed dietary fiber can not only reduce costs in industrial production, but also is a natural food raw material that meets the requirements of clean labels. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a comparison chart of the hardness of the soft candies obtained in various examples of the specific implementation methods of the present invention; Figure 2 It is a comparison chart of the elasticity of the soft candies obtained in various examples of the specific embodiments of the present invention; Figure 3 This is a comparison chart of the brittleness of the soft candies obtained in various examples of the specific implementation methods of the present invention; Figure 4 This is a comparison chart of the adhesiveness of the soft candies obtained in various examples of the specific embodiments of the present invention; Figure 5The figure is a comparison chart of the chewiness of the soft candies obtained in various examples of the specific embodiments of the present invention. DETAILED DESCRIPTION

[0015] In order to explain the technical content, achieved objectives and effects of the present invention in detail, the following is an explanation in conjunction with the implementation modes and the accompanying drawings.

[0016] Soft candy: also known as jelly candy, is a soft, elastic and tough functional candy. It is mainly made of edible gum, syrup and other raw materials. It goes through multiple processes to form exquisite and durable solid candies with different shapes, textures and flavors. It has elasticity and a chewy feel.

[0017] Soft candy texture: Texture characteristics are an important indicator for evaluating soft candy. Instrumental analysis can use a physical property analyzer to make a quantitative evaluation of the texture of soft candy. The operation is simple, fast and has good repeatability. The texture of soft candy can be measured by TPA (Texture Profile Analysis) full texture analysis to simulate oral chewing and obtain the TPA texture curve. From the TPA texture curve, we can obtain texture parameters related to human sensory evaluation, such as hardness, springiness, resilience and chewiness.

[0018] The sea extract used in this application TM (Seaweed dietary fiber) is extracted according to the technical solution (invention patent application number: 202311760152.7), and is obtained from one or more seaweeds through pretreatment, homogenization, enzymolysis, drying, crushing and other processes, with a dietary fiber content of ≥50%. According to the differences in seaweed types, it can be divided into K-type seaweed dietary fiber, J-type seaweed dietary fiber and I-type seaweed dietary fiber.

[0019] K-type Heterotrophic TM (Seaweed dietary fiber) The preparation method is as follows: S1. Alkali treatment: Wash Eucheuma, add 7%wt potassium hydroxide solution, heat to 50 degrees, and stir for 5 hours; S2. Washing: Soak the algae after alkali treatment in tap water, drain the water, repeat until the washing solution is neutral, and soak in clean water for 30 minutes; S3. Bleaching: Soak the algae in 1%wt sodium hypochlorite solution at room temperature and stir for 30 minutes.

[0020] S4. Washing: Rinse the bleached algae with tap water until there is no obvious odor; S5. Acidification: Immerse the washed algae in 1% wt room temperature oxalic acid solution and stir for 30 min; S6. Washing: Soak and wash the acidified algae in tap water, repeating the process until it becomes neutral; S7. Grinding and homogenizing: adding the washed and acidified algae into a grinder and grinding and homogenizing until there are no obvious particles; S8. Enzymolysis: Add a certain amount of water to make the material-liquid ratio 1:50, heat to 50 degrees, add 1% cellulase, stir and react for 3 hours, and heat to 95 degrees to inactivate after the enzymolysis is completed: S9. Drying and crushing: Dry the enzymatic hydrolysate at 60 degrees for one day, and grind it into powder with a pulverizer to 100 mesh to obtain K-type hexadecene. TM (Seaweed dietary fiber), the yield was 36.09%.

[0021] J-type hexanoate TM (Seaweed dietary fiber) The preparation method is as follows: S1. Alkali treatment: Gracilaria was added to tap water, soaked and washed to remove the accompanying mud and shell impurities; the washed seaweed was added to 5% wt of sodium hydroxide solution, heated to 85 degrees, and stirred for 4 hours; S2. Washing: Soak the algae after alkali treatment in tap water, drain the water, repeat until the washing solution is neutral, and soak in clean water for 30 minutes; S3. Bleaching: Soak the algae in a 1%wt sodium hypochlorite solution at room temperature and stir for 30 minutes; S4. Washing: Rinse the bleached algae with tap water until there is no obvious odor; S5. Acidification: Immerse the washed algae in 1% wt room temperature oxalic acid solution and stir for 30 min; S6. Washing: Soak and wash the acidified algae in tap water, repeating the process until it becomes neutral; S7. Grinding and homogenizing: adding the washed and acidified algae into a grinder and grinding and homogenizing until there are no obvious particles; S8. Enzyme hydrolysis: add a certain amount of clean water, heat to 50 degrees, add 1.5% cellulase and 1.5% pectinase, stir and react for 3 hours, then add 1.5% papain and react for 3 hours. After the enzymatic hydrolysis is completed, heat to 95 degrees to inactivate; S9. Drying and crushing: Dry the enzymatic hydrolysate at 60 degrees for one day, and grind it into powder with a pulverizer to 100 mesh to obtain J-type hexadecene. TM (Seaweed dietary fiber).

[0022] Type I hexetine TM (Seaweed dietary fiber) The preparation method is as follows: S1. Alkali treatment: Add tap water to the kelp, soak and wash, add 5%wt sodium hydroxide solution to the washed seaweed, heat to 85 degrees, and stir for 4 hours; S2. Washing: Soak the algae after alkali treatment in tap water, drain the water, repeat until the washing solution is neutral, and soak in clean water for 30 minutes; S3. Bleaching: Soak the algae in a 1%wt sodium hypochlorite solution at room temperature and stir for 30 minutes; S4. Washing: Rinse the bleached algae with tap water until there is no obvious odor; S5. Acidification: Immerse the washed algae in 1% wt room temperature oxalic acid solution and stir for 30 min; S6. Washing: Soak and wash the acidified algae in tap water, repeating the process until it becomes neutral; S7. Grinding and homogenizing: adding the washed and acidified algae into a grinder and grinding and homogenizing until there are no obvious particles; S8. Enzyme hydrolysis: add a certain amount of clean water, heat to 50 degrees, add 1.5% cellulase and 1.5% pectinase, stir and react for 3 hours, then add 1.5% papain and react for 3 hours. After the enzymatic hydrolysis is completed, heat to 95 degrees to inactivate; S9. Drying and pulverizing: Dry the enzymatic hydrolysate at 60 degrees for one day, and grind it into powder with a pulverizer to 100 mesh to obtain type I hexetine TM (Seaweed dietary fiber).

[0023] Example 1 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (K ​​type: I type = 6:4), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at temperature control for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry at 45℃ and 65% humidity for 48h. Polishing treatment, use varnish for polishing. Packaging and storage.

[0024] Example 2 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (K ​​type: J type: I type = 4:3:3), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry at 45℃ and 65% humidity for 48h. Polishing treatment, use varnish for polishing. Packaging and storage.

[0025] Example 3 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (J type: I type = 6:4), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polishing treatment, use varnish for polishing. Packaging and storage.

[0026] Example 4 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (J type: I type: konjac flour = 5:3:2), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool down to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at temperature control for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts into molds, and demold after cooling. Dry at 45℃ and 65% humidity for 48h. Polish with varnish. Packaging and storage.

[0027] Example 5 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (J type), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Cool down slightly to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polish and polish with varnish. Packaging and storage.

[0028] Example 6 A method for preparing soft candy containing seaweed dietary fiber comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of seaweed dietary fiber (type K), mix the seaweed dietary fiber with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Cool down slightly to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polish and polish with varnish. Packaging and storage.

[0029] Comparative Example 1 A method for preparing soft candy comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of agar. Mix the agar with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts into molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polish and polish with varnish. Packaging and storage.

[0030] Comparative Example 2 A method for preparing soft candy comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 3.2g of carrageenan, mix the carrageenan with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts of molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polish and polish with varnish. Packaging and storage.

[0031] Comparative Example 3 A method for preparing soft candy comprises the following steps: According to the formula, weigh 60g of fructose syrup, 25g of sucrose, 0.4g of sodium citrate, 0.2g of potassium chloride, and 12g of gelatin, mix the gelatin with half of the sucrose, add 70g of water for high-speed shear homogenization for 5min, and the homogenization rate is 12000r / min. Dissolve the above other raw materials in water, heat and stir, and the heating temperature is 100℃. Mix the glue and syrup, heat and boil for 30min, control the heating temperature at about 100℃, and boil until the solid content is ≥72%. Slightly cool to about 90℃. Add 0.8g of citric acid, 4g of red orange concentrated juice, and 0.2 of sweet orange flavor, and stir at controlled temperature for 3min. Under constant temperature, vacuum at -0.06MPa for 5min. Pour equal amounts into molds, and demold after cooling. Dry for 48h at 45℃ and 65% humidity. Polish and polish with varnish. Packaging and storage.

[0032] The comparative analysis of the above embodiment and the comparative example is as follows: Example 1 is K type: I type = 6:4; Example 2 is K type: J type: I type = 4:3:3; Example 3 is J type: I type = 6:4; Example 4 is J type: I type: konjac flour = 5:3:2; Embodiment 5: J type; Embodiment 6: K type; Comparative Example 1: agar; Comparative Example 2: carrageenan; Comparative Example 3: gelatin; Soft candy texture determination conditions: Texture analyzer model: CTA-10H texture analyzer; Texture analyzer probe: P1; Measurement conditions: pre-measurement rate: 1 mm / s; measurement rate: 0.5 mm / s; post-measurement rate: 1 mm / s; deformation: 50%; trigger force: 5 g; each sample was measured 3 times according to the above conditions.

[0033] For a comparison of the texture analysis of the soft candies obtained in the above examples and the comparative examples, please refer to Figures 1 to 5 ,Depend on Figures 1 to 5 The data show that the soft candies containing seaweed dietary fiber obtained in Examples 1 to 5 of the present invention have no difference in hardness, elasticity, brittleness, stickiness and chewiness compared with the soft candies containing agar, carrageenan and gelatin in Comparative Examples 1 to 3, and even have better performance. Therefore, the seaweed dietary fiber used in the present invention can replace almost all edible gums currently used in soft candies, so that the soft candies have a good taste and high quality, and enhance the value of the soft candies. TM (Seaweed dietary fiber) is added to soft candies as a food ingredient, which can not only supplement dietary fiber and improve the nutritional value of the product, but also act as a gel to give the soft candies a good taste, while also making the soft candy labels cleaner.

[0034] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent transformations made using the contents of the present invention's specification and drawings, or directly or indirectly applied in related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A soft candy containing seaweed dietary fiber, characterized in that: The invention is prepared from the following raw materials in the following weight ratios: sweetener: 42-45 parts; sugar: 16-18 parts; seaweed dietary fiber: 2-2.5 parts; concentrated fruit juice: 1.8-2.2 parts; acidity regulator: 0.5-0.6 parts; Sodium citrate: 0.25~0.3 parts; Potassium chloride: 0.12~0.15 parts; Edible flavor: 0.1~0.2 parts; Water 30-50 parts.

2. The soft candy containing seaweed dietary fiber according to claim 1, characterized in that: The sweetener is fructose syrup, maltose syrup, maltitol liquid, sorbitol liquid, oligofructose liquid, idaxin syrup, or zero-sugar dietary flavor syrup.

3. The soft candy containing seaweed dietary fiber according to claim 1, characterized in that: The sugar is sucrose, maltitol, sorbitol, erythritol, isomaltulose, isomalt, xylitol, arabinose, psicose, lactitol, sucralose, monk fruit extract, steviol glycoside, acesulfame potassium, neotame or adventitone.

4. The soft candy containing seaweed dietary fiber according to claim 1, characterized in that: The concentrated juice is one or more of apple concentrated juice, grape concentrated juice, orange concentrated juice, mango concentrated juice, passion fruit concentrated juice, strawberry concentrated juice, blueberry concentrated juice, red raspberry concentrated juice, cranberry concentrated juice, lemon concentrated juice, blackberry concentrated juice, blackcurrant concentrated juice, pomegranate concentrated juice, mulberry concentrated juice, pineapple concentrated juice, peach concentrated juice, elderberry concentrated juice or sour cherry concentrated juice.

5. The soft candy containing seaweed dietary fiber according to claim 1, characterized in that: The acidity regulator is selected from one or more of citric acid, malic acid, tartaric acid, fumaric acid, phosphoric acid, adipic acid, lactic acid or glacial acetic acid.

6. The soft candy containing seaweed dietary fiber according to claim 1, characterized in that: The sweetener is fructose syrup; the sugar is sucrose; the concentrated fruit juice is red orange concentrated fruit juice; and the acidity regulator is citric acid.

7. The method for preparing the soft candy containing seaweed dietary fiber according to any one of claims 1 to 6, characterized in that: The steps include: S1: Weigh each raw material according to its weight ratio; S2: homogenizing: mixing the seaweed dietary fiber with 40-50% by weight of sugar, adding 30-40% by weight of water, and homogenizing to obtain a colloidal liquid; S3: Heating: heating and stirring the syrup, sodium citrate, potassium chloride, remaining sugar and water, raising the temperature to 100-105°C to obtain a syrup; S4: Mixing and boiling: Mix and boil the colloid liquid obtained in S2 and the syrup liquid in S3, control the temperature at 100-105°C, boil for 25-30 minutes, and boil until the solid content is above 72%; S5: Cooling: Cooling to 90~95℃; S6: Fragrance, color and acidity adjustment: After cooling, add concentrated fruit juice, flavor and acidity regulator to the product obtained in S5, control the temperature and mix and stir for 2-5 minutes; S7: Degassing: Use vacuum degassing method to remove bubbles, and evacuate at a vacuum degree of -0.05~-0.08MPa for 5~10min at constant temperature; S8: pouring and molding: pouring an equal amount of mixed sugar glue into the mold, and demoulding after cooling and molding; S9: Drying: Place at a temperature of 45-50°C and a humidity of ≤65% for drying for 40-48 hours to obtain soft candy containing seaweed dietary fiber.

8. The method for preparing soft candy containing seaweed dietary fiber according to claim 7, characterized in that: Also includes the steps: S10: polishing treatment: the product obtained in S9 is subjected to polishing treatment with varnish; S11: The product obtained in S10 is packaged and stored.

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