Formula and preparation method of fish gelatin, dried orange peel and fig light sugar

Abstract

The present invention discloses a fish gelatin, dried orange peel and fig light sugar formula and a preparation method thereof, and relates to the technical field of food research and development, and the fish gelatin, dried orange peel, fig and Witzia ciliaris are matched with fish gelatin, corn syrup is used as a matrix, and pectin is added to prepare the fish gelatin, dried orange peel and fig light sugar. The production process is characterized in that the fishy smell of fish glue is effectively removed by adopting a physical and chemical combination method, and the absorption rate of macromolecular collagen is effectively improved by adopting a synergistic combination method of enzymolysis, superfine grinding and probiotics. Therefore, the light food soft sweets which are fine and soft in texture, easy to chew and swallow by the elderly and beneficial to promoting digestion and absorption are processed and manufactured, the diversified diet health requirements of the elderly on nutrition, functions, tastes and the like can be met, and the current situation that the elderly lack convenient, light food and snack food to eat is solved.

Description

Technical Field

[0001] The invention relates to the technical field of food research and development, and in particular to a formula of isinglass, tangerine peel and fig light candy and a preparation method thereof. Background Art

[0002] According to the 2022 National Aging Development Bulletin, by the end of 2022, there will be 280.04 million elderly people aged 60 and above in my country, accounting for 19.8% of the total population. It is estimated that by 2050, the elderly population will reach 479 million. In this context, how to design and produce food for the elderly that not only meets their special physiological needs, but also promotes health and improves the quality of life has become a core challenge that the food science and industry urgently need to solve. Compared with people in other age groups, the body structure and function of the elderly population show physiological degeneration, and they have distinct population-specific needs for diversified diets such as nutrition, function, and taste.

[0003] However, my country's elderly food market is still in its early stages of development, and the product system is not yet sound. The current market is dominated by health foods and instant paste powders. The former focuses on nutrient supplementation, while the latter targets people with dysphagia. Overall, the product variety is single and the innovation is insufficient, especially in the multi-dimensional innovation of food texture, sensory experience and functional enhancement. Many potential innovative products are still in the laboratory stage, making it difficult to achieve large-scale production, and lack a systematic layout of the elderly food industry.

[0004] In view of this, this study is committed to filling the market gap and innovatively developing "a kind of fish maw, tangerine peel, fig and probiotic light candy suitable for the elderly". This product cleverly combines tradition and modern technology, with fish maw as the core, supplemented with high-value ingredients such as tangerine peel and fig, and introduces a new probiotic, Weizmannella coagulans, which is carefully formulated with corn syrup as the base and combined with pectin. Fish maw, as a long-standing tonic, is widely known for its high nutritional value and tonic effects, but the fishy smell and huge molecular structure problems in traditional applications have been effectively solved in this study through multiple technical means such as physical and chemical deodorization, enzymatic hydrolysis, ultrafine grinding and probiotic synergy, which greatly improves its palatability and absorption efficiency. The addition of tangerine peel and fig not only enriches the flavor level of the product, but also brings multiple health benefits such as regulating qi and strengthening the spleen, strengthening the stomach and clearing the intestines, fully satisfying the dual pursuit of nutrition and function of the elderly. The introduction of Weizmannella coagulans further strengthens the product's intestinal health promotion function and helps maintain the health of the digestive system of the elderly.

[0005] By optimizing the production process, this study can successfully achieve large-scale production of products and create a light soft candy with a fine texture, easy to chew and swallow, and conducive to digestion and absorption. This product not only meets the diversified needs of the elderly for nutrition, function and taste, but also effectively alleviates the problem of the lack of convenient, light and snack products in the current elderly food market, providing a more intimate and scientific dietary choice for the elderly, leading a new trend in the elderly food market. Summary of the invention

[0006] The invention provides a formula of isinglass, tangerine peel and fig light candy and a preparation method thereof, which can meet the diversified health needs of the elderly in terms of nutrition, function, taste and the like, and solve the current situation of the shortage of convenient, light and snack-like foods for the elderly.

[0007] According to one aspect of the present disclosure, a formula of fish glue, tangerine peel and fig light candy is provided, comprising fish glue, traditional medicine and food homologous substances, high value-added fruits, probiotics, syrup matrix and gelling agent; wherein, by weight: 3-30g of fish glue, 3-10g of traditional medicine and food homologous substances, 15-30g of high value-added fruits, 10 11 CFU.

[0008] In a possible implementation, the selected fish glue is a dried product selected from red-billed cod fish glue, yellow fish glue, cod fish glue, white jade fish glue, red fish glue and egg glue.

[0009] In a possible implementation, the selected traditional medicine and food homologous substance is dried tangerine peel; The high value-added fruit selected is fig; The selected probiotics were Weizmannella coagulans; The syrup base selected was corn syrup; The gelling agent selected is pectin.

[0010] According to another aspect of the present disclosure, a method for preparing isinglass, tangerine peel and fig light candy is provided, wherein the method is used to prepare isinglass, tangerine peel and fig light candy, and the method comprises the following steps: (1) The fish glue is effectively deodorized by physical washing and soaking and chemical neutralization of natural substances, and then enzymatic hydrolysis is performed to hydrolyze collagen into small molecular fragments, which are then ultrafinely crushed into small particles and microencapsulated. Tangerine peel is cleaned and dried and ultrafinely crushed. Figs are washed, pitted, sliced, and then ultrafinely crushed. Subsequently, the pretreated fish glue, tangerine peel, figs and corn syrup are uniformly mixed in a ratio of 3:1:1:2 to obtain a mixed solution A. (2) Place pectin in hot water at an appropriate temperature and stir while heating until the pectin is completely melted and the solution becomes transparent and viscous, thereby obtaining a mixed solution B. During this process, the heating temperature is controlled to avoid pectin degradation; (3) Slowly pour the mixed solution A into the mixed solution B, stirring at high speed with a blender to fully blend the two; then, place the mixed solution in a cooking pot and cook it. During this process, control the heat, maintain the cooking temperature and time, so that the water in the mixed solution evaporates appropriately and the ingredients are fully blended to obtain a mixed solution C; (4) When the temperature of the mixed solution C drops to the survival temperature of the probiotics, quickly add the microencapsulated Weizmannella probiotic freeze-dried powder, and continue stirring with a blender until the probiotic freeze-dried powder is evenly distributed in the mixed solution to form a mixed solution rich in probiotics, and the survival temperature of the probiotics is 37°C; (5) pouring the mixed material liquid in step (4) into a pre-prepared mold and heating it to promote its solidification and molding. The heating temperature and time are adjusted according to the mold material to ensure that the soft candy is completely molded and has a uniform internal structure; (6) taking the formed soft candy out of the mold and placing it in a low-temperature vacuum cooling and drying device for processing, so as to quickly remove moisture from the surface of the soft candy in a low-temperature vacuum environment; (7) Cut the dried soft candy into pieces.

[0011] In a possible implementation, in step (1), when the fish maw is physically cleaned and soaked, ultrasonic-assisted cleaning technology is used, and the fish maw is soaked in running water for 8 to 10 hours, during which the water is changed 2 to 3 times.

[0012] In a possible implementation, in step (1), when the fish maw is chemically neutralized with natural substances, lemon juice is used, the pH of the lemon juice is 4.5-5.0, the treatment is carried out for 30 minutes, and vitamin C is added to assist in removing the fishy smell.

[0013] In a possible implementation, in step (1), when enzymatically hydrolyzing fish glue, an appropriate amount of alkaline protease is used, wherein the ratio of enzyme to substrate is 1:5000, and the enzymatic hydrolysis is carried out at 45°C for 4 hours to hydrolyze the collagen into small molecular fragments, wherein the molecular weight is 3000-5000 Daltons; After the fish gelatin is enzymatically hydrolyzed, it is crushed into small particles with a particle size of less than 10 microns by an ultra-fine grinder, and then microencapsulated with β-cyclodextrin to prevent oxidation and deterioration; The dried tangerine peel was dried at 60°C until the moisture content was less than 10%, and then crushed into particles less than 20 μm using an ultrafine grinder; the processed figs were dried at 50°C for 8 hours.

[0014] In a possible implementation, in step (2), pectin powder is slowly added to hot water at 80°C, wherein the ratio of pectin to water is 1:10, and the mixture is heated while being stirred at a speed of 300 rpm until the pectin is completely melted and the solution becomes transparent and viscous. The heating temperature is controlled not to exceed 90°C to prevent degradation of the pectin, thereby obtaining a pectin mixed solution B.

[0015] In a possible implementation, in step (2), the mixed solution A is slowly and evenly poured into the mixed solution B, and a stirrer is turned on to stir the mixed solution at a speed of 1000 rpm, wherein a double-shaft stirrer or a planetary stirrer is used to improve the mixing efficiency and uniformity, and ensure that the two are fully blended; Subsequently, the mixed liquid is placed in a cooking pot and cooked for 60 minutes. During this process, it is necessary to stir from time to time to allow the water in the mixed liquid to evaporate appropriately and the various components to be fully integrated, and finally a mixed liquid C with a viscosity of 5000-8000 centipoise cP is obtained.

[0016] In a possible implementation, in step (4), when the temperature of the mixed solution C naturally drops to 37°C, the microencapsulated Weizmannella probiotic freeze-dried powder is added in a sterile environment, wherein the added amount is 1% of the total amount of the mixed solution C, and the mixture is stirred at a speed of 500 rpm for 10 minutes using a stirrer.

[0017] Compared with the prior art, the present invention has the following beneficial effects: A formula of fish glue, tangerine peel and fig light candy and its preparation method, which relates to the technical field of food research and development, is made of fish glue, tangerine peel, fig, coagulated Weizmannella, corn syrup as the matrix, and pectin added for blending. The production process is to use a physical and chemical combination method to effectively remove the fishy smell of fish glue, and to use enzymatic hydrolysis, ultrafine grinding, and probiotics synergistic combination methods to effectively improve the absorption rate of macromolecular collagen. In this way, a light soft candy with a fine texture, easy for the elderly to chew and swallow, and helpful for promoting digestion and absorption is processed and produced, which can meet the elderly's diverse dietary health needs for nutrition, function, taste, etc., and solve the current situation of the shortage of convenient, light, and snack-like foods for the elderly. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 A flowchart of a method for preparing isinglass, tangerine peel and fig light candy according to an embodiment of the present disclosure is shown. DETAILED DESCRIPTION

[0019] Various exemplary embodiments, features and aspects of the present disclosure will be described in detail below with reference to the accompanying drawings. The same reference numerals in the accompanying drawings represent elements with the same or similar functions. Although various aspects of the embodiments are shown in the accompanying drawings, the drawings are not necessarily drawn to scale unless otherwise specified.

[0020] The word “exemplary” is used exclusively herein to mean “serving as an example, example, or illustration.” Any embodiment described herein as “exemplary” is not necessarily to be construed as preferred or advantageous over other embodiments.

[0021] In addition, in order to better illustrate the present disclosure, numerous specific details are given in the following specific embodiments. It should be understood by those skilled in the art that the present disclosure can also be implemented without certain specific details. In some examples, methods, means, components and circuits well known to those skilled in the art are not described in detail in order to highlight the subject matter of the present disclosure.

[0022] According to one aspect of the present disclosure, a formula of fish glue, tangerine peel and fig light candy is provided, comprising fish glue, traditional medicine and food homologous substances, high value-added fruits, probiotics, syrup matrix and gelling agent; wherein, by weight: 3-30g of fish glue, 3-10g of traditional medicine and food homologous substances, 15-30g of high value-added fruits, 10 11 CFU.

[0023] In a possible implementation, the selected fish glue is a dried product selected from red-billed cod fish glue, yellow fish glue, cod fish glue, white jade fish glue, red fish glue and egg glue.

[0024] In a possible implementation, the selected traditional medicine and food homologous substance is dried tangerine peel; The high value-added fruit selected is fig; The selected probiotics were Weizmannella coagulans; The syrup base selected was corn syrup; The selected gelling agent is pectin.

[0025] The present invention also protects a method for preparing the isinglass, tangerine peel, fig probiotic light candy, comprising the following steps: 1. Raw material pretreatment and mixing After the fish glue is preliminarily physically cleaned (ultrasonic-assisted cleaning technology can be introduced, etc.), the surface tiny impurities and odor components are effectively removed, and then it is soaked in running water for 8 to 10 hours, during which the water is changed 2 to 3 times to continue to effectively remove the fishy smell. Subsequently, natural lemon juice (pH adjusted to 4.5-5.0) is used for chemical neutralization for 30 minutes to further remove the fishy smell. A small amount of vitamin C can also be added as an antioxidant to synergistically enhance the fishy smell removal effect and protect the collagen from excessive oxidation. After that, the treated fish glue is added with an appropriate amount of alkaline protease (enzyme to substrate ratio 1:5000), and enzymatically hydrolyzed at 45°C for 4 hours to hydrolyze the collagen into small molecular fragments (molecular weight of about 3000-5000 Daltons), which is conducive to human absorption. After the enzymatic hydrolysis is completed, it is crushed into small particles with a particle size of less than 10 microns by an ultrafine grinder, and microencapsulated and embedded with β-cyclodextrin to prevent oxidation and deterioration.

[0026] Tangerine peel treatment: After removing impurities and washing, dry at 60°C until the moisture content is less than 10%, and then use an ultra-fine grinder to grind to a particle size of less than 20 microns. The amount of tangerine peel added is 10g.

[0027] Fig processing: Wash, remove the core, slice, dry at 50°C for 8 hours until the moisture content is moderate, and then ultrafine grind to the same particle size. The amount of fig added is 30g.

[0028] The pre-treated gelatin powder, tangerine peel powder, fig powder and corn syrup (in a ratio of 3:1:1:2) were evenly mixed to obtain a mixed solution A.

[0029] 2. Pectin Solution Preparation Slowly add pectin powder into 80°C hot water (the ratio of pectin to water is 1:10), and stir at 300rpm while heating until the pectin is completely melted and the solution becomes transparent and viscous, which takes about 15 minutes. Control the heating temperature not to exceed 90°C to prevent pectin degradation, and obtain pectin mixed solution B.

[0030] 3. Mixing and steaming Pour the mixed liquid A slowly and evenly into the mixed liquid B, and start the mixer to stir at a high speed of 1000rpm (using a double-shaft mixer or planetary mixer to improve mixing efficiency and uniformity) to ensure that the two are fully blended. Then, place the mixed liquid in a cooking pot and cook it over medium-low heat (about 80°C) for 60 minutes. During this process, it is necessary to stir from time to time to allow the water in the mixed liquid to evaporate appropriately and to fully blend the ingredients, and finally obtain a mixed liquid C with a suitable viscosity (measured by a viscometer, about 5000-8000cP).

[0031] 4. Add probiotics When the temperature of the mixed solution C naturally drops to about 37°C, the microencapsulated coagulated Weizmannella probiotic freeze-dried powder (the added amount is 1% of the total amount of the mixed solution C) is quickly added in a sterile environment, and the mixer is continued to stir at a speed of 500 rpm for 10 minutes until the probiotic freeze-dried powder is evenly distributed in the mixed solution.

[0032] 5. Film casting Pour the mixed material liquid into the prepared mold (the mold needs to be coated with a thin layer of edible oil in advance to prevent sticking), and then heat it in a 50°C constant temperature box for 30 minutes to promote its solidification. The heating temperature and time need to be adjusted according to the specific formula and mold material.

[0033] 6. Low temperature vacuum cooling and drying Take the formed soft candy out of the mold and quickly put it into the low-temperature vacuum cooling and drying equipment. Set the temperature to 25°C, the vacuum degree to -0.1MPa, and the drying time to 6 to 8 hours, until the surface of the soft candy is dry and the inside maintains a certain humidity. This step helps to improve the taste and shelf life of the soft candy.

[0034] 7. Cutting and packaging According to consumption and market demand, use food-grade knives and molds to cut and divide the dried soft candy. Ensure that the cut soft candy is uniform in size (generally 2-3 cm in diameter) and beautiful in shape. Finally, use food-grade aluminum foil bags or PET / PE composite packaging bags to seal the soft candy and mark clear product information (such as production date, shelf life, storage conditions, consumption methods, etc.). During the packaging process, environmental hygiene conditions must be strictly controlled to prevent contamination.

[0035] Example 2: A method for preparing a light candy of fish glue, tangerine peel, and fig probiotics, comprising the following steps: adding 15 g of fish glue, 5 g of tangerine peel, and 15 g of fig. The other steps are the same as those in Example 1.

[0036] Example 3: A method for preparing a light candy of fish glue, tangerine peel, and fig probiotics, comprising the following steps: adding 3 g of fish glue, 5 g of tangerine peel, and 15 g of fig. The other steps are the same as those in Example 1.

[0037] Comparative Example 1: A method for preparing a light candy containing fish glue, tangerine peel, and fig probiotics, specifically comprising the following steps: No fish glue is added. Other steps are the same as those in Example 1.

[0038] Comparative Example 2: A method for preparing a light candy of fish glue, tangerine peel, fig and probiotics, specifically comprising the following steps: tangerine peel is not added. The other steps are the same as those in Example 1.

[0039] Comparative Example 3: A method for preparing a light sugar containing isinglass, tangerine peel, and fig probiotics, specifically comprising the following steps: no fig is added. The other steps are the same as those in Example 1.

[0040] Comparative Example 4: A method for preparing a light candy containing isinglass, tangerine peel, and fig probiotics, specifically comprising the following steps: No probiotics are added. Other steps are the same as those in Example 1.

[0041] Comparison of sensory effects of the embodiments and comparative examples Example 1 The amount of fish glue added is 30g, the amount of tangerine peel added is 10g, the amount of fig added is 30g, and the amount of coagulation Weizmannella is 10 11 Example 2 isinglass added in an amount of 15g, tangerine peel added in an amount of 5g, fig added in an amount of 15g, coagulation of Weizmannella is 10 11 Example 3 isinglass added in an amount of 3g, tangerine peel added in an amount of 3g, fig added in an amount of 15g, coagulation of Weizmannella is 10 11 CFU.

[0042] Comparative Example 1 does not add fish glue, and the other parts are the same as Example 1; Comparative Example 2 does not add tangerine peel, and the other parts are the same as Example 1; Comparative Example 3 does not add figs, and the other parts are the same as Example 1; Comparative Example 4 does not add probiotics, and the other parts are the same as Example 1.

[0043] 1. Experimental Methods A professional edible sensory effect evaluation team consisting of 30 people conducted a sensory evaluation on the products obtained in Examples 1 to 3 and Comparative Examples 1 to 4 using taste, flavor, smell, color, and state as evaluation indicators. The total score is 100 points. The scoring criteria are detailed in Table 1 below.

[0044] The evaluation team members scored the products of Examples 1 to 3 and Comparative Examples 1 to 4 respectively, and the average value was taken after removing the highest and lowest scores of the scoring data of the product of each example.

[0045] Table 1 Product sensory effect rating table ; 2. Experimental results After scoring, the comparison results of edible effects are shown in Table 2 below.

[0046] Table 2 Comparison of edible effect scores ; It can be seen from the results in Table 2 that the overall score range of Examples 1 to 3 and Comparative Examples 1 to 4 is relatively high, and there are only score differences in individual taste, flavor, and state indicators, indicating that the overall edible sensory effect of the product in this formula process meets the needs of the current population and is conducive to market promotion.

[0047] It can be seen from the results in Table 2 that among all the embodiments and comparative examples, Example 1 has the highest score and the best sensory effect compared with other examples, indicating that the product has the best eating experience under this formula process, and the innovative combination of the product formula effectively gives the product a diversified and full taste.

[0048] From the results in Table 2, it can be seen that compared with Example 1, Examples 2 and 3 have fluctuations in taste, smell, color and other indicators, indicating that the effective ratio of the formula addition amount has an impact on the sensory effect.

[0049] It can be seen from the results in Table 2 that, compared with Example 1, the sensory effects of Comparative Examples 1 to 4 fluctuate overall, indicating that the formula of Example 1 can achieve the best effect in all groups and meet the needs of the population for good flavor of the product.

[0050] From the results in Table 2, it can be seen that among the groups of Comparative Examples 1 to 4, due to the changes in formula, there are also fluctuations in various indicators, which shows that the changes in the formula of each group in the comparative example have an impact on the edible effect, and the changes in the formula ingredients will produce an uncertain eating experience.

[0051] (3) Experimental description By comparing the edible effects of the products of Examples 1 to 3 and Comparative Examples 1 to 4, it can be seen that Example 1 is the best formula and has the best experience among the people.

[0052] By comparing the edible effects of the products of Examples 1 to 3 and Comparative Examples 1 to 4, it can be seen that the addition amount of the formula components has an impact on the edible effects.

[0053] By comparing the edible effects of the products of Examples 1 to 3 and Comparative Examples 1 to 4, it can be seen that changes in the formulation components have an impact on the edible effects.

[0054] Therefore, the isinglass, tangerine peel, fig probiotic light candy suitable for the elderly in this study can meet the dietary needs of the population in terms of taste, flavor, nutrition, health, etc. By optimizing the production process, we can successfully achieve large-scale production of products and create a light soft candy with a delicate texture, easy to chew and swallow, and conducive to digestion and absorption. This product not only meets the diversified needs of the elderly for nutrition, function and taste, but also effectively alleviates the problem of the lack of convenient, light and snack products in the current elderly food market, providing a more intimate and scientific dietary choice for the elderly.

[0055] The embodiments of the present disclosure have been described above, and the above description is exemplary, not exhaustive, and is not limited to the disclosed embodiments. Many modifications and changes will be apparent to those of ordinary skill in the art without departing from the scope and spirit of the described embodiments. The selection of terms used herein is intended to best explain the principles of the embodiments, practical applications, or technical improvements in the market, or to enable other persons of ordinary skill in the art to understand the embodiments disclosed herein.

Claims

1. A formula of isinglass, tangerine peel and fig light candy, characterized in that: It contains fish glue, traditional medicine and food homologous substances, high added value fruits, probiotics, syrup matrix, and gelling agent; wherein, by weight: fish glue is 3-30g, traditional medicine and food homologous substances are 3-10g, high added value fruits are 15-30g, and probiotics are 10 11 CFU.

2. A light candy formula of isinglass, tangerine peel and fig according to claim 1, characterized in that: The selected fish glue is a dried product selected from red-billed sturgeon fish glue, yellow fish glue, cod fish glue, white jade fish glue, red fish glue and egg glue.

3. A light candy formula of isinglass, tangerine peel and fig according to claim 1, characterized in that: The selected traditional medicine and food substance is dried tangerine peel; The high value-added fruit selected is fig; The selected probiotics were Weizmannella coagulans; The syrup base selected was corn syrup; The selected gelling agent is pectin.

4. A method for preparing isinglass, tangerine peel and fig light candy, characterized in that: The method is used to prepare the isinglass, tangerine peel and fig light candy according to any one of claims 1 to 3, and the method comprises the following steps: (1) The fish glue is effectively deodorized by physical washing and soaking and chemical neutralization of natural substances, and then enzymatic hydrolysis is performed to hydrolyze collagen into small molecular fragments, which are then ultrafinely crushed into small particles and microencapsulated. Tangerine peel is cleaned and dried and ultrafinely crushed. Figs are washed, pitted, sliced, and then ultrafinely crushed. Subsequently, the pretreated fish glue, tangerine peel, figs and corn syrup are uniformly mixed in a ratio of 3:1:1:2 to obtain a mixed solution A. (2) Place pectin in hot water at an appropriate temperature and stir while heating until the pectin is completely melted and the solution becomes transparent and viscous, thereby obtaining a mixed solution B. During this process, the heating temperature is controlled to avoid pectin degradation; (3) Slowly pour the mixed solution A into the mixed solution B, stirring at high speed with a blender to fully blend the two; then, place the mixed solution in a cooking pot and cook it. During this process, control the heat, maintain the cooking temperature and time, so that the water in the mixed solution evaporates appropriately and the ingredients are fully blended to obtain a mixed solution C; (4) When the temperature of the mixed solution C drops to the survival temperature of the probiotics, quickly add the microencapsulated Weizmannella probiotic freeze-dried powder, and continue stirring with a blender until the probiotic freeze-dried powder is evenly distributed in the mixed solution to form a mixed solution rich in probiotics, and the survival temperature of the probiotics is 37°C; (5) pouring the mixed material liquid in step (4) into a pre-prepared mold and heating it to promote its solidification and molding. The heating temperature and time are adjusted according to the mold material to ensure that the soft candy is completely molded and has a uniform internal structure; (6) taking the formed soft candy out of the mold and placing it in a low-temperature vacuum cooling and drying device for processing, so as to quickly remove moisture from the surface of the soft candy in a low-temperature vacuum environment; (7) Cut the dried soft candy into pieces.

5. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (1), when the fish maw is physically cleaned and soaked, ultrasonic-assisted cleaning technology is used, and the fish maw is soaked in running clean water for 8 to 10 hours, during which the water is changed 2 to 3 times.

6. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (1), when the fish glue is chemically neutralized with natural substances, lemon juice is used, the pH of the lemon juice is 4.5-5.0, and the treatment is carried out for 30 minutes, and vitamin C is added to assist in removing the fishy smell.

7. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (1), when enzymatically hydrolyzing fish glue, an appropriate amount of alkaline protease is used, wherein the ratio of enzyme to substrate is 1:5000, and the enzymatic hydrolysis is carried out at 45°C for 4 hours to hydrolyze the collagen into small molecular fragments, wherein the molecular weight is 3000-5000 Daltons; After the fish gelatin is enzymatically hydrolyzed, it is crushed into small particles with a particle size of less than 10 microns by an ultra-fine grinder, and then microencapsulated with β-cyclodextrin to prevent oxidation and deterioration; The dried tangerine peel was dried at 60°C until the moisture content was less than 10%, and then crushed into particles less than 20 μm using an ultrafine grinder; the processed figs were dried at 50°C for 8 hours.

8. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (2), pectin powder is slowly added to hot water at 80°C, wherein the ratio of pectin to water is 1:10, and the mixture is heated while being stirred at a speed of 300 rpm until the pectin is completely melted and the solution becomes transparent and viscous. The heating temperature is controlled not to exceed 90°C to prevent degradation of the pectin, thereby obtaining a pectin mixed solution B.

9. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (2), the mixed solution A is slowly and evenly poured into the mixed solution B, and the agitator is turned on to stir at a high speed of 1000 rpm, wherein a double-shaft agitator or a planetary agitator is used to improve the mixing efficiency and uniformity, and ensure that the two are fully blended; Subsequently, the mixed liquid is placed in a cooking pot and cooked for 60 minutes. During this process, it is necessary to stir from time to time to allow the water in the mixed liquid to evaporate appropriately and the various components to be fully integrated, and finally a mixed liquid C with a viscosity of 5000-8000 centipoise cP is obtained.

10. The method for preparing the isinglass, tangerine peel and fig light candy according to claim 4, characterized in that: In step (4), when the temperature of the mixed solution C naturally drops to 37°C, the microencapsulated Weizmannella probiotic freeze-dried powder is added in a sterile environment, wherein the added amount is 1% of the total amount of the mixed solution C, and the mixture is stirred at a speed of 500 rpm for 10 minutes using a mixer.

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