Functional dietary fiber gel soft sweets and preparation method thereof

Abstract

The invention provides functional dietary fiber gel soft sweets and a preparation method thereof, and relates to the technical field of foods. The gel soft sweets comprise the following components in parts by weight: 50-90 parts of water-soluble dietary fibers, 0-20 parts of sugar alcohol, 1-10 parts of colloid, 1-4 parts of functional nutrients, 0.2-1.3 parts of essence, 0.02-0.1 part of pigment, 0.2-0.8 part of an acidity regulator and 0.2-0.5 part of anti-sticking oil, the gel soft sweets are rich in dietary fibers, contribute to intestinal health, weight management and immunity improvement, and the gel soft sweets are good in chewiness, free of side effects and free of toxic and side effects. And the beverage has harmonious sour and sweet taste, and is especially suitable for weight-losing people and sub-health people.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a functional dietary fiber gel candy and a preparation method thereof. Background Art

[0002] Dietary fiber refers to carbohydrates that cannot be digested and absorbed by human endogenous digestive enzymes, including usable non-starch polysaccharides, oligosaccharides, cellulose, lignin, pectin and other related substances. According to the degree of solubility of dietary fiber in water, it can be divided into insoluble dietary fiber (IDF) and soluble dietary fiber (SDF). Dietary fiber is of great significance to maintaining the health of the human digestive system. It can accelerate the removal of carcinogens and toxic substances in food, protect the digestive tract and prevent colon cancer. At the same time, dietary fiber can also slow down digestion and accelerate the excretion of cholesterol, thereby controlling blood sugar and cholesterol levels and preventing cardiovascular diseases and diabetes. In the document "Healthy China Action (2019-2030)", the Chinese government clearly pointed out that residents are seriously lacking in dietary fiber, and proposed the goal of reducing the incidence of hypertension, hyperlipidemia, high cholesterol, diabetes and other diseases among the people. Soluble dietary fiber is used as a carrier, edible gum and functional nutrients are added, and colorants, acidity regulators and flavors are compounded to make soft candies with a chewy texture, rich appearance, nutrition and delicious taste. While satisfying the taste buds, it can also achieve the purpose of supplementing dietary fiber and nutrients. Summary of the invention

[0003] In view of the problems in the prior art, the present invention provides a functional dietary fiber jelly candy and a preparation method thereof.

[0004] The functional dietary fiber gel candy according to the first embodiment of the present invention comprises the following components in parts by weight: 50-90 parts of water-soluble dietary fiber, 0-20 parts of sugar alcohol, 1-10 parts of colloid, 1-4 parts of functional nutrients, 0.2-1.3 parts of flavor, 0.02-0.1 parts of pigment, 0.2-0.8 parts of acidity regulator and 0.2-0.5 parts of anti-sticking oil as raw materials.

[0005] Optionally, the soluble dietary fiber is one or more of polydextrose, inulin, oligofructose, and resistant dextrin.

[0006] Optionally, the colloid is one or more of pectin, gelatin, agar, carrageenan, gellan gum, locust bean gum, and xanthan gum.

[0007] Optionally, the functional nutrients are one or more of vitamin A, vitamin D, vitamin E, vitamin K, B vitamins, lutein, lutein esters, melatonin, zinc gluconate, zinc citrate, zinc oxide, zinc lactate, zinc sulfate monohydrate, zinc glycinate, tricalcium phosphate, calcium citrate, calcium carbonate, milk mineral salts, ferric pyrophosphate, sodium ferric EDTA, ferrous fumarate, heme iron, sodium ferrous citrate, ferrous gluconate, magnesium oxide, magnesium glycinate, magnesium sulfate, magnesium gluconate, magnesium L-threonate, magnesium carbonate, plant extracts, algae oil, fish oil, coenzyme Q10, creatine monohydrate, fruit juice, and fruit powder.

[0008] Optionally, the flavor is one or more of natural orange flavor, natural lemon flavor, natural strawberry flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural jelly peach flavor, grape flavor, papaya flavor, mango flavor, passion fruit flavor, grapefruit flavor, sea buckthorn flavor, kiwi flavor, lychee flavor, red date flavor, Coca-Cola flavor, banana flavor, coffee flavor, pomegranate flavor, rose flavor, rose hip flavor, and mixed berry flavor.

[0009] Optionally, the acidity regulator is one or more of citric acid, DL-malic acid, lactic acid, tartaric acid, sodium citrate, sodium hexametaphosphate, and potassium citrate.

[0010] The method for preparing the functional dietary fiber jelly candy according to the second aspect of the present invention is used to prepare the functional dietary fiber jelly candy in the above embodiment, comprising the following steps:

[0011] S1. Weigh functional nutrients, and weigh oil-soluble nutrients, water-soluble nutrients, and water-insoluble nutrients into containers respectively. Dissolve water-soluble nutrients in water in an appropriate proportion, and slowly add water-insoluble nutrients into a mixture of purified water and soluble dietary fiber, and stir and mix them evenly to obtain an effective component solution A.

[0012] S2, weigh the colloid and disperse it with an equal proportion of soluble dietary fiber, add it into hot purified water, keep it warm at 70-140°C and stir it evenly until the colloid is completely dissolved, to obtain a colloid solution B;

[0013] S3, weighing the required amount of soluble dietary fiber and sugar alcohol, stirring and mixing, heating and boiling until the solid content of the sugar solution reaches 70-90%, to obtain solution C;

[0014] S4, adding the functional component solution A and the colloid solution B to the solution C, and continuing to add flavors, pigments, fruit juices, and acidity regulators, and controlling the solid content of the final mixture to 65-78%, to obtain a mixed solution D;

[0015] S5, pouring the mixed solution D obtained in step S4 into a candy mold using a pouring hopper, and drying it until the solid content is ≥ 83%, to obtain a gel candy embryo;

[0016] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a functional dietary fiber gel candy product.

[0017] The beneficial effects of the present invention are as follows: the jelly candy is rich in dietary fiber, is helpful for intestinal health, weight management, and improving immunity; the jelly candy has good chewiness and a harmonious sour and sweet taste, and is especially suitable for people who are losing weight and people with sub-health. DETAILED DESCRIPTION

[0018] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0019] The functional dietary fiber jelly candy and the method for making the same according to the embodiments of the present invention are described below with reference to specific examples.

[0020] The functional dietary fiber gel candy according to the first embodiment of the present invention comprises the following components in parts by weight: 50-90 parts of water-soluble dietary fiber, 0-20 parts of sugar alcohol, 1-10 parts of colloid, 1-4 parts of functional nutrients, 0.2-1.3 parts of flavor, 0.02-0.1 parts of pigment, 0.2-0.8 parts of acidity regulator and 0.2-0.5 parts of anti-sticking oil as raw materials.

[0021] Among them, the soluble dietary fiber is one or more of polydextrose, inulin, oligofructose, and resistant dextrin; the colloid is one or more of pectin, gelatin, agar, carrageenan, gellan gum, locust bean gum, and xanthan gum; the functional nutrients are vitamin A, vitamin D, vitamin E, vitamin K, B vitamins, lutein, lutein esters, melatonin, zinc gluconate, zinc citrate, zinc oxide, zinc lactate, zinc sulfate monohydrate, zinc glycinate, tricalcium phosphate, calcium citrate, calcium carbonate, milk mineral salt, ferric pyrophosphate, sodium ferric ethylenediaminetetraacetate, ferrous fumarate, heme iron, sodium ferrous citrate, ferrous gluconate, magnesium oxide, magnesium glycinate, magnesium sulfate, magnesium gluconate, magnesium L-threonate, carbon One or more of magnesium sulfate, plant extract, algae oil, fish oil, coenzyme Q10, creatine monohydrate, fruit juice, and fruit powder; the flavor is one or more of natural orange flavor, natural lemon flavor, natural strawberry flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural water peach flavor, grape flavor, papaya flavor, mango flavor, passion fruit flavor, grapefruit flavor, sea buckthorn flavor, kiwi flavor, litchi flavor, red date flavor, Coca-Cola flavor, banana flavor, coffee flavor, pomegranate flavor, rose flavor, rose hip flavor, and mixed berry flavor; the acidity regulator is one or more of citric acid, DL-malic acid, lactic acid, tartaric acid, sodium citrate, sodium hexametaphosphate, and potassium citrate.

[0022] The functional dietary fiber gel candy according to the embodiment of the present invention is rich in dietary fiber, which is helpful for intestinal health, weight management, and improving immunity. The gel candy has good chewiness and a harmonious sour and sweet taste, and is especially suitable for people who are losing weight and people with sub-health.

[0023] The method for preparing the functional dietary fiber jelly candy according to the second aspect of the present invention is used to prepare the functional dietary fiber jelly candy in the above embodiment, comprising the following steps:

[0024] S1. Weigh functional nutrients, and weigh oil-soluble nutrients, water-soluble nutrients, and water-insoluble nutrients into containers respectively. Dissolve water-soluble nutrients in water in an appropriate proportion, and slowly add water-insoluble nutrients into a mixture of purified water and soluble dietary fiber, and stir and mix them evenly to obtain an effective component solution A.

[0025] S2, weigh the colloid and disperse it with an equal proportion of soluble dietary fiber, add it into hot purified water, keep it warm at 70-140°C and stir it evenly until the colloid is completely dissolved, to obtain a colloid solution B;

[0026] S3, weighing the required amount of soluble dietary fiber and sugar alcohol, stirring and mixing, heating and boiling until the solid content of the sugar solution reaches 70-90%, to obtain solution C;

[0027] S4, adding the functional component solution A and the colloid solution B to the solution C, and continuing to add flavors, pigments, fruit juices, and acidity regulators, and controlling the solid content of the final mixture to 65-78%, to obtain a mixed solution D;

[0028] S5, pouring the mixed solution D obtained in step S4 into a candy mold using a pouring hopper, and drying it until the solid content is ≥ 83%, to obtain a gel candy embryo;

[0029] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a functional dietary fiber gel candy product.

[0030] The functional dietary fiber jelly candy and the preparation method thereof according to the embodiments of the present invention are described below with reference to specific implementations.

[0031] Embodiment 1:

[0032] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0033] S1. Weigh 1.5 parts of zinc citrate and 0.4 parts of acidity regulator, disperse and mix them evenly, slowly add them into a mixture of 5 parts of purified water and 2 parts of polydextrose, stir and mix evenly, and obtain active ingredient solution A;

[0034] S2, weigh 2 parts of pectin, 0.6 parts of acidity regulator, and 15 parts of xylitol, mix well, add 22 parts of hot purified water, stir and keep warm at 80°C until the pectin is completely dissolved, to obtain colloidal solution B;

[0035] S3, weighing 40 parts of inulin and 27 parts of polydextrose, heating and stirring to dissolve, adding the glue prepared in step b, and continuing to heat and cook until the solid content reaches 74%, to obtain solution C;

[0036] S4, adding the effective ingredient solution A obtained in step S1 to the solution C obtained in step S3, and continuing to add flavors, pigments, grape juice concentrate, and acidity regulator, and controlling the solid content of the final mixture to 72%, to obtain a mixed solution D;

[0037] S5. Pour the mixed solution D obtained in step S4 into a candy mold using a pouring hopper, and then dry it to a solid content of ≥ 83% to obtain a gel candy embryo.

[0038] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a zinc-rich gel candy product.

[0039] The jelly candy prepared according to the preparation method of the functional dietary fiber jelly candy of the invention is rich in zinc citrate and can supplement zinc element for the eater and promote growth.

[0040] Embodiment 2:

[0041] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0042] S1. Weigh 0.6 parts of vitamin A, vitamin E and vitamin D to obtain active ingredient solution A;

[0043] S2. Weigh 14 parts of vitamin B1, vitamin B2, vitamin B6, folic acid, calcium pantothenate, vitamin B12, potassium iodide, and tricalcium phosphate, mix well, and slowly add to a mixed solution of 10 parts of resistant dextrin and 6 parts of purified water to obtain an effective ingredient solution B1;

[0044] Weigh 3 parts of vitamin C, add it to 5.4 parts of purified water, and stir until dissolved to obtain active ingredient solution B2;

[0045] Weigh 1.8 parts of pectin, 1 part of carrageenan, 0.6 parts of acidity regulator, and 10 parts of inulin, mix well, add 24 parts of hot purified water, stir and keep warm at 80°C until the pectin is completely dissolved, to obtain colloidal solution B3;

[0046] S3, weighing 45 parts of polydextrose and 12 parts of resistant dextrin, heating and stirring to dissolve, adding the glue prepared in step d, and continuing to heat and cook until the solid content reaches 73%, to obtain solution C;

[0047] S4, adding solution A obtained in step S1, and solutions B1, B2 and B3 obtained in step S2 to solution C obtained in step S3, and continuing to add flavors, pigments and acidity regulators to control the solid content of the final mixture to 70%;

[0048] S5, pouring the mixed solution obtained in step S4 into a candy mold using a pouring hopper, and then drying it until the solid content is ≥ 83% to obtain a gel candy embryo.

[0049] S6. De-mould the dried gel candy embryo and glaze it with anti-sticking oil to obtain a finished multi-dimensional dietary fiber gel candy product.

[0050] The gel candy prepared according to this embodiment is rich in multi-dimensional dietary fiber to meet the needs of more consumers.

[0051] Embodiment 3:

[0052] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0053] S1. Weigh 7 parts of vitamin C, slowly add it into 11.2 parts of purified water, and stir until dissolved to obtain active ingredient solution A;

[0054] S2, weigh 2.2 parts of gellan gum, 0.2 parts of xanthan gum, and 9.6 parts of maltitol, mix them evenly, add 22 parts of hot purified water, stir and keep warm at 85°C until the colloid is completely dissolved, to obtain colloid solution B;

[0055] S3, weigh 50 parts of inulin, 15 parts of inulin, and 10 parts of oligofructose, heat and stir to dissolve, then add colloidal solution B, continue heating and boiling until the solid content reaches 80%, to obtain solution C;

[0056] S4, adding the functional component solution A to the solution C, and continuing to add flavors, pigments, lemon juice concentrate, and acidity regulators, controlling the solid content of the final mixture to 72%, to obtain a mixture D;

[0057] S5, pouring the mixture D obtained in step S4 into a candy mold using a pouring hopper, and then drying it to a solid content of ≥ 83% to obtain a gel candy embryo;

[0058] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a finished vitamin C dietary fiber gel candy product.

[0059] The gel candy prepared according to this embodiment is rich in vitamin C dietary fiber.

[0060] Embodiment 4:

[0061] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0062] S1. Weigh 0.2 parts of melatonin, slowly add it into 3 parts of sunflower oil / medium chain triglycerides, stir and mix evenly to obtain active ingredient solution A;

[0063] S2, weigh 2.1 parts of pectin, 0.6 parts of acidity regulator, and 8 parts of polydextrose, mix well, add 22 parts of hot purified water, stir and keep warm at 80°C until the pectin is completely dissolved, to obtain colloidal solution B;

[0064] S3, weighing 40 parts of polydextrose, 18 parts of inulin, and 25 parts of oligofructose, heating and stirring to dissolve, adding the glue solution B prepared in step S2, and continuing to heat and cook until the solid content reaches 72%, to obtain solution C;

[0065] S4, adding active ingredient solution A to solution C, and continuing to add flavor, pigment, and acidity regulator, controlling the solid content of the final mixture to 72%, to obtain mixed solution D;

[0066] S5, pouring the mixed solution D into a candy mold using a pouring hopper, and then drying it until the solid content is ≥ 83% to obtain a gel candy embryo;

[0067] S6. De-mould the dried gel candy embryo and glaze it with anti-sticking oil to obtain a finished melatonin dietary fiber gel candy product.

[0068] The gel candy prepared according to this embodiment is rich in melatonin dietary fiber.

[0069] Embodiment 5:

[0070] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0071] S1. Weigh 15 parts of tricalcium phosphate, 5 parts of calcium citrate, and 0.6 parts of acidity regulator, disperse and mix them evenly, slowly add them into a mixture of 10 parts of purified water and 20 parts of inulin, stir and mix evenly, and obtain effective ingredient solution A;

[0072] S2, weigh 8 parts of gelatin, add 11.2 parts of 70°C purified water, keep warm and stir until the gelatin is completely dissolved, to obtain colloidal solution B1;

[0073] Weigh 0.3 parts of agar, add 6 parts of purified water, and stir at 90°C until the agar is completely dissolved and the solution is transparent to obtain colloidal solution B2;

[0074] S3, weigh 8 parts of resistant dextrin, 30 parts of inulin, and 8 parts of oligofructose, heat and stir to dissolve, then add colloidal solution B1 and colloidal solution B2, continue heating and boiling until the solid content reaches 75%, to obtain solution C;

[0075] S4, adding the effective ingredient solution A to the mixed solution C, and continuing to add flavors, pigments, strawberry concentrated juice, and acidity regulators, controlling the solid content of the final mixture to 69%, to obtain a mixed solution D;

[0076] S5. Pour the mixed solution obtained in step d into a candy mold using a pouring hopper, and then dry it to a solid content of ≥ 83%.

[0077] S6, demoulding the dried gel candy, and glazing it with anti-sticking oil to obtain a finished product of high-calcium dietary fiber gel candy.

[0078] The prepared gel candy according to the embodiment of the present invention is rich in high-calcium dietary fiber.

[0079] Embodiment 6:

[0080] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0081] S1. Weigh 12 parts of tricalcium phosphate, 3 parts of magnesium oxide, and 0.2 parts of zinc citrate, mix them evenly, and slowly add them into a mixture of 15 parts of purified water and 10 parts of inulin, stir and mix evenly, to obtain an effective ingredient solution A;

[0082] S2, weigh 7 parts of gelatin, add 11.2 parts of 70°C purified water, keep warm and stir until the gelatin is completely dissolved, to obtain colloidal solution B;

[0083] S3, weigh 40 parts of polydextrose, 3 parts of inulin, and 37 parts of oligofructose, heat and stir to dissolve, add the glue solution B, continue heating and boiling until the solid content reaches 74%, to obtain solution C;

[0084] S4, adding the functional component solution A to the solution, and continuing to add flavors, pigments, and acidity regulators, controlling the solid content of the final mixture to 73%, to obtain a mixed solution D;

[0085] S5, pouring the mixed solution D into a candy mold using a pouring hopper, and then drying it until the solid content is ≥ 83% to obtain a gel candy embryo;

[0086] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a finished calcium magnesium zinc dietary fiber gel candy product.

[0087] The jelly candy prepared according to the embodiment of the present invention is rich in calcium, magnesium, zinc and dietary fiber.

[0088] Embodiment 7:

[0089] A method for preparing functional dietary fiber jelly candy, wherein the mass fraction ratio is as follows:

[0090] S1. Weigh 0.4 parts of agar, add 8 parts of purified water, and stir at 95°C until the agar is completely dissolved and the solution is transparent to obtain colloidal solution A;

[0091] S2, weigh 7 parts of gelatin, add 12.6 parts of 70°C purified water, keep warm and stir until the gelatin is completely dissolved, to obtain colloidal solution B;

[0092] S3, weigh 23 parts of inulin, 49 parts of polydextrose, and 8 parts of oligofructose, heat and stir to dissolve, add the gelatin solution B, continue heating and boiling until the solid content reaches 73%, to obtain solution C;

[0093] S4, adding the functional component solution A to the solution C, and continuing to add flavors, pigments, and acidity regulators, controlling the solid content of the final mixture to 72%, to obtain a mixed solution D;

[0094] S5, pouring the mixed solution D into a candy mold using a pouring hopper, and then drying it until the solid content is ≥ 83% to obtain a gel candy embryo;

[0095] S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a high dietary fiber gel candy product.

[0096] The gel candy prepared according to the embodiment of the present invention is rich in dietary fiber. The dietary fiber content is tested using the AOAC2009.01-M (W5386) method. The results are shown in Table 1 below:

[0097] Table 1 Dietary fiber content

[0098]

[0099] According to China's food labeling requirements, if the total dietary fiber content (or soluble dietary fiber, insoluble dietary fiber or monomeric components) in a food reaches or exceeds 6 g / 100 g (solid) or 3 g / 100 ml (liquid), it can be labeled as "high dietary fiber", "rich in dietary fiber" or "good source of dietary fiber". Therefore, Example 7 meets the standard of high dietary fiber.

[0100] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

[0101] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A functional dietary fiber jelly candy, characterized in that: The invention comprises the following components in parts by weight: 50-90 parts of water-soluble dietary fiber, 0-20 parts of sugar alcohol, 1-10 parts of colloid, 1-4 parts of functional nutrients, 0.2-1.3 parts of flavor, 0.02-0.1 parts of pigment, 0.2-0.8 parts of acidity regulator and 0.2-0.5 parts of anti-sticking oil as raw materials.

2. The functional dietary fiber jelly candy according to claim 1, characterized in that: The soluble dietary fiber is one or more of polydextrose, inulin, oligofructose and resistant dextrin.

3. The functional dietary fiber jelly candy according to claim 1, characterized in that: The colloid is one or more of pectin, gelatin, agar, carrageenan, gellan gum, locust bean gum and xanthan gum.

4. The functional dietary fiber jelly candy according to claim 1, characterized in that: The functional nutrients are one or more of vitamin A, vitamin D, vitamin E, vitamin K, B vitamins, lutein, lutein esters, melatonin, zinc gluconate, zinc citrate, zinc oxide, zinc lactate, zinc sulfate monohydrate, zinc glycinate, tricalcium phosphate, calcium citrate, calcium carbonate, milk mineral salts, ferric pyrophosphate, sodium ferric EDTA, ferrous fumarate, heme iron, sodium ferrous citrate, ferrous gluconate, magnesium oxide, magnesium glycinate, magnesium sulfate, magnesium gluconate, magnesium L-threonate, magnesium carbonate, plant extracts, algae oil, fish oil, coenzyme Q10, creatine monohydrate, fruit juice, and fruit powder.

5. The functional dietary fiber jelly candy according to claim 1, characterized in that: The flavor is one or more of natural orange flavor, natural lemon flavor, natural strawberry flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural jelly peach flavor, grape flavor, papaya flavor, mango flavor, passion fruit flavor, grapefruit flavor, sea buckthorn flavor, kiwi flavor, lychee flavor, red date flavor, Coca-Cola flavor, banana flavor, coffee flavor, pomegranate flavor, rose flavor, rose hip flavor, and mixed berry flavor.

6. The functional dietary fiber jelly candy according to claim 1, characterized in that: The acidity regulator is one or more of citric acid, DL-malic acid, lactic acid, tartaric acid, sodium citrate, sodium hexametaphosphate, and potassium citrate.

7. A method for preparing a functional dietary fiber jelly candy according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1. Weigh functional nutrients, and weigh oil-soluble nutrients, water-soluble nutrients, and water-insoluble nutrients into containers respectively. Dissolve water-soluble nutrients in water in an appropriate proportion, and slowly add water-insoluble nutrients into a mixture of purified water and soluble dietary fiber, and stir and mix them evenly to obtain an effective component solution A. S2, weigh the colloid and disperse it with an equal proportion of soluble dietary fiber, add it into hot purified water, keep it warm at 70-140°C and stir it evenly until the colloid is completely dissolved, to obtain a colloid solution B; S3, weighing the required amount of soluble dietary fiber and sugar alcohol, stirring and mixing, heating and boiling until the solid content of the sugar solution reaches 70-90%, to obtain solution C; S4, adding the functional component solution A and the colloid solution B to the solution C, and continuing to add flavors, pigments, fruit juices, and acidity regulators, and controlling the solid content of the final mixture to 65-78%, to obtain a mixed solution D; S5, pouring the mixed solution D obtained in step S4 into a candy mold using a pouring hopper, and drying it until the solid content is ≥ 83%, to obtain a gel candy embryo; S6, demoulding the dried gel candy embryo, and glazing it with anti-sticking oil to obtain a functional dietary fiber gel candy product.

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