Sugar alcohol composition containing lutein ester and preparation method thereof

Abstract

The invention belongs to the technical field of sugar alcohol compositions, and particularly relates to a sugar alcohol composition containing lutein ester and a preparation method of the sugar alcohol composition. The sugar alcohol composition containing the lutein ester is prepared from the following components: 1.2 to 4.5 parts of gelatin, 30 to 36 parts of crystalline sugar alcohol, 38.6 to 44.2 parts of non-crystalline sugar alcohol, 2 to 6 parts of non-reducing sugar, 1 to 2 parts of glycerol, 1 to 2.3 parts of an emulsifier, 4 to 10 parts of grease, 0.2 to 0.6 part of lutein ester powder, 4 to 8 parts of sugar-free blueberry powder, 0.07 to 1.45 parts of an acidity regulator, 0.6 to 1.1 parts of blueberry essence powder, 2 to 4 parts of concentrated blueberry juice and 49.2 to 57.4 parts of water. The preparation method comprises the following steps: respectively preparing a gelatin solution, a mixture A, a mixture B, a mixture C and syrup for later use; and adding a gelatin solution into the syrup, stirring, sequentially adding the mixture A, the mixture B, the mixture C and the sugar-free blueberry powder, uniformly stirring, cooling, and finally preparing the sugar alcohol composition containing the lutein ester. According to the sugar alcohol composition, the sugar alcohol and other raw materials are reasonably selected and proportioned, and the problems that an existing sugar alcohol composition is not easy to form and prone to water loss, hardening and discoloring are solved.

Description

Technical Field

[0001] The invention belongs to the technical field of sugar alcohol compositions, and particularly relates to a sugar alcohol composition containing lutein ester and a preparation method thereof. Background Art

[0002] Blueberry lutein ester preparations contain blueberry extract and lutein ester. Blueberry extract can provide blueberry flavor, which is moderately sweet and sour with a fresh fruity aroma. In addition, blueberry extract is rich in anthocyanins and flavonoids, both of which are highly effective antioxidants that can neutralize free radicals produced in the human body and reduce cell structure damage. Lutein esters are hydrolyzed by lipase in the human body to form lutein, which has the function of protecting the retina, preventing myopia and eye diseases. Compared with lutein itself, lutein ester has better environmental stability, is not easy to decompose under natural light, and has a higher utilization rate in the human body. By adding foaming agents such as gelatin and using mechanical whipping to fill countless fine bubbles into the solid matrix, and cooling and shaping, an inflatable preparation can be obtained. It has a soft texture and is tough. The rebound force when chewing gives it a unique taste, which is deeply loved by people.

[0003] In order to ensure the taste, a large amount of sugars such as sucrose or glucose are usually added. Excessive sugar intake can cause obesity and tooth decay. Therefore, using sugar alcohols as sweeteners to replace sugars to make sugar alcohol compositions is a current development trend.

[0004] However, due to the large differences in the effects of different types of sugar alcohols on the performance parameters of the sugar alcohol composition, such as hardness, elasticity, and cohesion, if the appropriate type and ratio of sugar alcohols cannot be selected according to the type of gelling agent used, the water content requirement, and the gelling temperature, but are selected at random, the sugar alcohol composition will be difficult to form during the preparation process and easy to lose water, harden, and discolor during storage. For example, compared with sorbitol and isomalt, erythritol has a greater effect on the elasticity of the sugar alcohol composition, so when erythritol is used to replace sorbitol or isomalt, the ratio also needs to be adjusted.

[0005] As sugar alcohol compositions are prone to problems such as difficulty in forming, easy loss of water, hardening and discoloration, how to select suitable sugar alcohols and make reasonable proportions based on the physicochemical properties of different types of sugar alcohols is the key to promoting the further promotion of sugar alcohol compositions. Summary of the invention

[0006] The purpose of the present invention is to provide a sugar alcohol composition containing lutein esters, which solves the problems of the current sugar alcohol composition being difficult to shape, easy to lose water, harden and change color by reasonably selecting and proportioning the sugar alcohols; the present invention also provides a preparation method.

[0007] To achieve the above object, the technical solution adopted by the present invention is: The sugar alcohol composition containing lutein ester of the present invention is prepared from the following components by mass: 1.2-4.5 parts of gelatin, 30-36 parts of crystalline sugar alcohol, 38.6-44.2 parts of non-crystalline sugar alcohol, 2-6 parts of non-reducing sugar, 1-2 parts of glycerol, 1-2 parts of emulsifier, 4-10 parts of oil, 0.2-0.6 parts of lutein ester powder, 4-8 parts of sugar-free blueberry powder, 0.07-1.45 parts of acidity regulator, 0.6-1.1 parts of blueberry flavor powder, 2-4 parts of concentrated blueberry juice and 49.2-57.4 parts of water.

[0008] in: The gelling power of the gelatin is 120-250 Bloom, preferably the gelatin with a gelling power of 180 Bloom or 220 Bloom.

[0009] The crystalline sugar alcohol is isomalt; the non-crystalline sugar alcohol is maltitol liquid, and the maltitol content in the maltitol liquid is 75-80wt%, preferably 80wt%.

[0010] The non-reducing sugar is trehalose.

[0011] The emulsifier is one or more of phospholipids, gum arabic, sucrose fatty acid esters or mono- and di-glycerol fatty acid esters.

[0012] The oil is one of sunflower seed oil, linseed oil, coconut oil, soybean oil, butter or ghee.

[0013] The acidity regulator is one or more of anhydrous citric acid, monohydrate citric acid, DL-malic acid, L-malic acid, lactic acid or sodium citrate; the brix degree of the concentrated blueberry juice is 42-65°Bx.

[0014] The mass ratio of the crystalline sugar alcohol to the non-crystalline sugar alcohol is 1:(1.09-1.32); the mass ratio of the crystalline sugar alcohol to the non-reducing sugar is (5-12):1.

[0015] The method for preparing the sugar alcohol composition containing lutein esters of the present invention comprises the following steps: (1) Heat and dissolve gelatin and water twice the weight of gelatin to prepare a gelatin solution for later use; heat and dissolve the emulsifier and oil and mix them evenly to obtain a mixture A for later use; mix glycerin and lutein ester powder evenly to obtain a mixture B for later use; mix concentrated blueberry juice, blueberry flavor powder, acidity regulator and 3 to 5 parts of water evenly to obtain a mixture C for later use; weigh the sugar-free blueberry powder and set it aside; (2) adding the remaining water to the crystalline sugar alcohol and the non-reducing sugar, stirring to dissolve, and continuing to add the non-crystalline sugar alcohol, heating and concentrating to obtain a syrup; (3) After the syrup has cooled, add the gelatin solution to the syrup and continue beating to obtain a matrix; (4) While the base is being stirred, mixture A, mixture B, mixture C and sugar-free blueberry powder are added to the base in sequence and stirred evenly to obtain sugar blocks; (5) After the sugar block is cooled, it is cut into blocks, shaped and packaged to prepare a sugar alcohol composition containing lutein ester.

[0016] In the step (1), the gelatin heating temperature is 70-85°C; in the step (2), the heating concentration temperature is 165-175°C; and the concentration time is 20-30 minutes.

[0017] In the step (3), after the syrup is cooled, the syrup temperature is 110-120°C; in the step (4), the whipping method is normal pressure whipping or pressurized whipping. When the gelatin is ≥3.8 parts, it is pressurized whipping; when the gelatin is <3.8 parts, it is normal pressure whipping; the pressure of pressurized whipping is 3-4kg.

[0018] The role of the emulsifier: It can improve the mixing uniformity of oil and water, improve the emulsification stability of the sugar alcohol composition containing lutein esters, prevent oil-water separation, and effectively maintain the texture and taste of the sugar alcohol composition.

[0019] The role of acidity regulators: maintaining acid-base stability, helping gelatin to show the best gel strength, preventing the lutein ester-containing sugar alcohol composition from hydrolyzing or deforming during storage; it can chelate a small amount of iron and other metal ions in the raw materials to prevent excessive oxidation and discoloration, and improve the overall taste; it helps to maintain the bright color of the lutein ester-containing sugar alcohol composition and prevent discoloration caused by oxidation or other chemical reactions. In addition, it also has certain antiseptic and antibacterial effects, which can extend the shelf life.

[0020] The beneficial effects of the present invention are as follows: The present invention develops a lutein ester-containing sugar alcohol composition with many advantages such as good molding, no water release and no water loss and hardening; the production process is simple, and the provided formula can also be equipped with other functional ingredients to prepare a sugar alcohol composition that meets different needs. In addition, the sugar alcohol composition can be aerated to different degrees according to the taste requirements to make it have a richer taste and meet different consumer needs.

[0021] The isomalt and maltitol liquid in the sugar alcohol composition of the present invention are not only sweeteners that replace the taste of sugar, but also help gelatin to hydrate; using water as a bridge, through hydrogen bonding, a composite structure of sugar alcohol-water-polypeptide structure is formed with the polypeptide structure in gelatin, and a hydration layer is formed between the sugar alcohol and gelatin. As small molecules, water molecules have a diffusion rate difference with gelatin molecules. Therefore, driven by the hydration layer, the gelatin molecules can be better close to each other and combined, and because the maltitol molecules are compounded with the isomaltitol molecules to form a macromolecular sugar alcohol system, a stable gel network is formed between the sugar alcohol molecules and between the sugar alcohol molecular system and the gelatin. The compounding of sucrose and long-chain lutein esters further increases the stability of the gel network. Whether the gel network is tight, uniform and stable will directly affect the appearance quality of the sugar alcohol composition such as dehydration, hardening and discoloration and the taste performance parameters such as elasticity, hardness and cohesion.

[0022] Compared with sugars such as sucrose, glucose or fructose, for example, sucrose molecules are composed of glucose and fructose structures, so the molecular structures of sugars are more similar; while the molecular structures of different types of sugar alcohols are quite different, and they will have different crystallization tendencies and hygroscopicity, and their solubility and dispersibility in gelatin will also be different. In addition, since other additives such as lutein esters are added to the sugar alcohol composition, this will further increase the complexity of the microscopic effects of sugar alcohols in gelatin.

[0023] Therefore, the present invention is to select the appropriate type and ratio of sugar alcohol according to the performance characteristics of different sugar alcohol molecules to promote gelatin to form a stable, uniform and compact gel network, so as to avoid the phenomenon of water release, hardening and discoloration of the prepared sugar alcohol composition, and to achieve a good balance in the elasticity, hardness and cohesiveness of the sugar alcohol composition to obtain the best edible taste. At the same time, the rationality of the type and ratio of sugar alcohol is confirmed through sensory evaluation and instrument measurement.

[0024] Compared with the existing patented technology, the present invention innovatively combines crystalline sugar alcohol and non-crystalline sugar alcohol through sensory evaluation and instrument measurement, wherein the non-crystalline sugar alcohol is maltitol liquid and the crystalline sugar alcohol is isomalt.

[0025] Maltitol liquid is a non-crystalline sugar alcohol. Its molecule is a disaccharide composed of one glucose molecule connected to one sorbitol by an α-1,4-bond. It is in liquid form. Compared with other sugar alcohols commonly added to sugar alcohol compositions, its molecular structure is loose and not easy to form tight stacking, so its crystallization tendency is lower. At the same time, the compounding of maltitol molecules with isomalt can reduce the probability of isomalt molecules forming a regular arrangement through steric hindrance, thereby reducing the crystallization tendency of isomalt and inhibiting the hardening of the sugar alcohol composition.

[0026] As a crystalline sugar alcohol, isomalt has low solubility and low hygroscopicity compared to non-crystalline sugar alcohols or other crystalline sugar alcohols commonly added to sugar alcohol compositions. Low solubility means that isomalt has a relatively balanced bonding effect on water molecules, which helps stabilize the sugar alcohol-water-polypeptide structure. Low hygroscopicity means that isomalt molecules have a relatively balanced bonding effect on water molecules, and there will not be too many water molecules accumulated around. After the sugar alcohol composition is formed and stored for a long time, it will not easily lose water and become hard due to excessive water. Non-reducing sugars are not prone to Maillard reaction during the high-temperature processing of sugar alcohol compositions containing lutein esters, which helps maintain the stability of their color and taste. DETAILED DESCRIPTION

[0027] Example 1 Prepare raw materials: In parts by mass, the ingredients include 1.5 parts of gelatin with a jelly strength of 180 Bloom; 33 parts of isomalt; 3 parts of trehalose; 42.9 parts of maltitol liquid with a content of 80wt%; 1.5 parts of glycerol; 1 part of phospholipids; 0.2 parts of gum arabic; 5 parts of sunflower oil; 2.5 parts of concentrated blueberry juice with a Brix of 60°Bx; 0.2 parts of lutein ester powder; 6 parts of sugar-free blueberry powder; 0.05 parts of citric acid monohydrate; 0.03 parts of DL-malic acid; 1.1 parts of blueberry flavor powder; and 51.6 parts of water.

[0028] Preparation of sugar alcohol composition containing lutein ester: Compound gelatin and water in a mass ratio of 1:2, heat to 75-80°C, and stir until the gelatin is completely dissolved to obtain a gelatin solution for later use; heat and dissolve phospholipids, gum arabic, and sunflower oil to obtain a mixture A for later use; mix glycerol and lutein ester powder to obtain a mixture B for later use; mix and dissolve concentrated blueberry juice, blueberry flavor powder, citric acid monohydrate, DL-malic acid, and 4 parts of water to obtain a mixture C for later use; weigh sugar-free blueberry powder for later use.

[0029] Add isomalt and trehalose to the sugar pot, add the remaining water and stir to dissolve, keep stirring, continue to add maltitol solution to the sugar pot, heat to 165℃, and concentrate at high temperature for 25 minutes to obtain syrup. When the syrup cools to 110~120℃, slowly add gelatin solution, beat while adding, and beat until the syrup is white and slightly fluffy to obtain the matrix. Keep stirring, add mixture A, mixture B, mixture C and sugar-free blueberry powder to the matrix in turn, beat evenly at normal pressure to obtain sugar blocks.

[0030] The sugar blocks are cooled to 60° C., and the sugar blocks are granulated, shaped and packaged according to product requirements to obtain a sugar alcohol composition containing lutein ester.

[0031] Example 2 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 2.5 parts of gelatin with a jelly power of 120 Bloom; 30 parts of isomalt; 6 parts of trehalose; 39.35 parts of maltitol liquid with a content of 80wt%; 2 parts of glycerol; 1.5 parts of phospholipids; 0.3 parts of sucrose fatty acid ester; 10 parts of anhydrous butter; 2 parts of concentrated blueberry juice with a Brix of 65°Bx; 0.6 parts of lutein ester powder; 4 parts of sugar-free blueberry powder; 0.9 parts of anhydrous citric acid; 0.55 parts of sodium citrate; 0.7 parts of blueberry flavor powder; and 50.4 parts of water.

[0032] When preparing a sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: gelatin and water are compounded in a mass ratio of 1:2, heated to 70-75°C, and stirred until the gelatin is completely dissolved to obtain a gelatin solution for later use; mixture C is dissolved in 3 parts of water for later use; maltitol solution is added, heated to 168°C, and concentrated at high temperature for 30 minutes to obtain a syrup.

[0033] Example 3 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 1.2 parts of gelatin with a jelly power of 220 Bloom; 32.8 parts of isomalt; 3 parts of trehalose; 40 parts of maltitol liquid with a content of 80wt%; 1 part of glycerol; 2 parts of phospholipids; 0.15 parts of mono- and diglycerol fatty acid esters; 0.15 parts of sucrose fatty acid esters; 6 parts of sunflower oil; 4 parts of concentrated blueberry juice with a Brix of 42° Bx; 0.4 parts of lutein ester powder; 8 parts of sugar-free blueberry powder; 0.05 parts of citric acid monohydrate; 0.04 parts of DL-malic acid; 0.9 parts of blueberry flavor powder; and 49.2 parts of water.

[0034] When preparing a sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: gelatin and water are compounded in a mass ratio of 1:2, heated to 80-85°C, and stirred until the gelatin is completely dissolved to obtain a gelatin solution for later use; 5 parts of water are used to dissolve mixture C for later use; maltitol solution is added, heated to 175°C, and concentrated at high temperature for 25 minutes to obtain a syrup.

[0035] Example 4 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 3 parts of gelatin, with a jelly power of 150 Bloom; 33 parts of isomalt; 5 parts of trehalose; 43.5 parts of maltitol liquid, with a content of 75wt%; 1.5 parts of glycerol; 1 part of phospholipids; 0.3 parts of sucrose fatty acid ester; 7.5 parts of ghee; 2 parts of concentrated blueberry juice, with a Brix of 65°Bx; 0.4 parts of lutein ester powder; 4 parts of sugar-free blueberry powder; 0.03 parts of citric acid monohydrate; 0.04 parts of DL-malic acid; 0.6 parts of blueberry flavor powder; and 55.8 parts of water.

[0036] When preparing the sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: 3 parts of water are used to dissolve the mixture C for later use; maltitol solution is added, heated to 170° C., and concentrated at high temperature for 25 minutes to obtain syrup.

[0037] Example 5 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 1.3 parts of gelatin with a jelly power of 200 Bloom; 35 parts of isomalt; 4 parts of trehalose; 44.2 parts of maltitol liquid with a content of 75wt%; 1.5 parts of glycerol; 1 part of phospholipids; 4 parts of sunflower oil; 3 parts of concentrated blueberry juice with a Brix of 55°Bx; 0.2 parts of lutein ester powder; 5 parts of sugar-free blueberry powder; 0.06 parts of citric acid monohydrate; 0.03 parts of DL-malic acid; 0.7 parts of blueberry flavor powder; and 51.6 parts of water.

[0038] When preparing the sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: 4 parts of water are used to dissolve the mixture C for later use; maltitol solution is added, heated to 172° C., and concentrated at high temperature for 20 minutes to obtain syrup.

[0039] Example 6 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 3.8 parts of gelatin with a jelly power of 180 Bloom; 36 parts of isomalt; 3 parts of trehalose; 40.15 parts of maltitol liquid with a content of 75wt%; 1.5 parts of glycerol; 1 part of phospholipids; 0.2 parts of gum arabic; 5 parts of ghee; 2 parts of concentrated blueberry juice with a Brix of 55°Bx; 0.2 parts of lutein ester powder; 6 parts of sugar-free blueberry powder; 0.05 parts of citric acid monohydrate; 0.03 parts of DL-malic acid; 1.1 parts of blueberry flavor powder; and 57.4 parts of water.

[0040] When preparing the sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: mixture A, mixture B, mixture C and sugar-free blueberry powder are added to the matrix in sequence, and the mixture is pressed and beaten evenly at a pressure of 3 kg to obtain sugar blocks.

[0041] Example 7 When preparing the raw materials, the difference between this embodiment and embodiment 1 is that, by mass, 4.5 parts of gelatin with a jelly power of 220 Bloom; 35.5 parts of isomalt; 6 parts of trehalose; 38.62 parts of maltitol liquid with a content of 80wt%; 1 part of glycerol; 2 parts of phospholipids; 0.3 parts of gum arabic; 6 parts of ghee; 4 parts of concentrated blueberry juice with a Brix of 42°Bx; 0.4 parts of lutein ester powder; 8 parts of sugar-free blueberry powder; 0.05 parts of citric acid monohydrate; 0.04 parts of lactic acid; 0.9 parts of blueberry flavor powder; and 49.2 parts of water.

[0042] When preparing the sugar alcohol composition containing lutein ester, the difference between this embodiment and embodiment 1 is that: mixture A, mixture B, mixture C and sugar-free blueberry powder are added to the matrix in sequence, and the mixture is pressed and beaten evenly at a pressure of 4 kg to obtain sugar blocks.

[0043] Comparative Example 1 Trehalose was replaced with polydextrose, and the remaining raw materials and steps were the same as those in Example 1.

[0044] Comparative Example 2 Trehalose was replaced with inulin, and the remaining raw materials and steps were the same as those in Example 3.

[0045] Comparative Example 3 Trehalose was replaced with oligofructose, and the remaining raw materials and steps were the same as those in Example 4.

[0046] Comparative Example 4 The concentrated blueberry juice, blueberry essence powder, acidity regulator and 1 part of water were mixed to obtain a mixture C for later use. The remaining raw materials and steps were the same as those in Example 5.

[0047] Comparative Example 5 The matrix was whipped at normal pressure, and the remaining raw materials and steps were the same as those in Example 6.

[0048] Comparative Example 6 The heating concentration temperature is 150°C, and the remaining raw materials and steps are the same as those in Example 6.

[0049] Comparative Example 7 Prepare raw materials, including 45 parts of isomalt and 1.5 parts of trehalose by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0050] Comparative Example 8 Prepare raw materials, including 3 parts of isomalt and 36 parts of trehalose by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0051] Comparative Example 9 Prepare raw materials, including 80 parts of maltitol solution by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0052] Comparative Example 10 Prepare raw materials, including 5 parts of maltitol liquid by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0053] Comparative Example 11 Prepare raw materials, replace 33 parts of isomalt with 33 parts of mannitol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0054] Comparative Example 12 Prepare raw materials, replace 33 parts of isomalt with 19 parts of mannitol and 14 parts of erythritol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0055] Comparative Example 13 Prepare raw materials, replace 33 parts of isomalt with 33 parts of erythritol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0056] Comparative Example 14 Prepare raw materials, replace 33 parts of isomalt with 33 parts of sorbitol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0057] Comparative Example 15 Prepare raw materials, replace 33 parts of isomalt with 12 parts of sorbitol and 21 parts of xylitol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0058] Comparative Example 16 Prepare raw materials, replace 33 parts of isomalt with 33 parts of xylitol by mass, and the remaining raw materials and steps are the same as those in Example 1.

[0059] Comparative Example 17 Prepare raw materials. By weight, replace 42.9 parts of maltitol liquid with 42.9 parts of xylitol liquid. The remaining raw materials and steps are the same as those in Example 1.

[0060] Comparative Example 18 Prepare raw materials. By weight, replace 42.9 parts of maltitol solution with 42.9 parts of mannitol solution. The remaining raw materials and steps are the same as those in Example 1.

[0061] The concentrated blueberry juice used in the examples and comparative examples was produced by Chengxin Food (Shanghai) Co., Ltd., the sugar-free blueberry powder was produced by Tianjin Jianfeng Natural Products Research and Development Co., Ltd., and the blueberry flavor powder was produced by Senxin Flavor and Pigment Technology (China) Co., Ltd.

[0062] Implementation effect evaluation: A series of appearance quality evaluations and physical and chemical property tests were performed on the sugar alcohol compositions containing lutein esters prepared in the examples and comparative examples, wherein the appearance quality evaluation results are shown in Table 1; the sugar body texture test results are shown in Table 2; and the hardness test results before and after storage are shown in Table 3.

[0063] The appearance quality is evaluated by sensory evaluation, which mainly evaluates the softness and hardness, chewiness, uniformity of internal pores, discoloration, odor and impurities of the sugar alcohol composition containing lutein ester.

[0064] Sugar texture testing uses a physical property analyzer to obtain the stress-displacement curve of the sugar alcohol composition containing lutein esters. Based on the stress-displacement curve, the hardness, elasticity, viscosity and cohesion of the sugar alcohol composition containing lutein esters are obtained, and the gummyness and chewiness of the sugar alcohol composition containing lutein esters are calculated. Gummyness = hardness × cohesion, chewiness = hardness × cohesion × elasticity. Hardness refers to the stress peak value of the sugar alcohol composition containing lutein esters during the first compression, that is, the maximum stress value; elasticity refers to the difference between the height value of the sugar alcohol composition containing lutein esters recovered after the first compression unloading and the height of the sugar alcohol composition containing lutein esters before deformation; cohesion refers to the relative resistance of the sugar alcohol composition containing lutein esters to the second compression after the first compression deformation, that is, the percentage of the work done by the second compression instrument to the work done by the first compression instrument.

[0065] The hardness test before and after storage is to store the prepared lutein ester-containing sugar alcohol composition in a dark place for 6 months, and then re-measure the hardness according to the method in the sugar body texture test.

[0066]

[0067] As shown in Table 1, the sugar alcohol composition containing lutein ester prepared by the present invention has good forming effect, moderate hardness, good chewiness, uniform internal pores, no obvious impurities, odor, no obvious discoloration, and has qualified appearance quality.

[0068]

[0069] Referring to GB / T 16860-1997 "Sensory Analysis Method Texture Profile Test", combined with market feedback, it is believed that the best taste is when the jelly is in the range of 850-1050 and the chewiness is in the range of 650-850. As shown in Table 2, the sugar alcohol composition containing lutein ester prepared by the present invention achieves the best effect in terms of taste.

[0070]

[0071] As shown in Table 3, the hardness of the sugar alcohol composition containing lutein ester prepared by the present invention does not change much after being stored for 6 months, and the shelf life is longer.

[0072] Although the present invention is described in detail by way of embodiments, the present invention is not limited thereto. Without departing from the spirit and substance of the present invention, those skilled in the art may make various equivalent modifications or substitutions to the embodiments of the present invention, and these modifications or substitutions should all be within the scope of the present invention.

Claims

1. A sugar alcohol composition containing lutein ester, characterized in that: The invention is prepared from the following components by weight: 1.2-4.5 parts of gelatin, 30-36 parts of crystalline sugar alcohol, 38.6-44.2 parts of non-crystalline sugar alcohol, 2-6 parts of non-reducing sugar, 1-2 parts of glycerol, 1-2 parts of emulsifier, 4-10 parts of oil, 0.2-0.6 parts of lutein ester powder, 4-8 parts of sugar-free blueberry powder, 0.07-1.45 parts of acidity regulator, 0.6-1.1 parts of blueberry flavor powder, 2-4 parts of concentrated blueberry juice and 49.2-57.4 parts of water; The crystalline sugar alcohol is isomalt, the non-crystalline sugar alcohol is maltitol liquid, and the non-reducing sugar is trehalose.

2. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The jelly power of gelatin is 120~250 Bloom.

3. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The maltitol content in the maltitol liquid is 75-80wt%.

4. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The emulsifier is one or more of phospholipids, gum arabic, sucrose fatty acid esters or mono- and di-glycerol fatty acid esters.

5. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The fat is one of sunflower oil, anhydrous butter or ghee.

6. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The acidity regulator is one or more of anhydrous citric acid, monohydrate citric acid, DL-malic acid, lactic acid or sodium citrate; the brix degree of the concentrated blueberry juice is 42~65°Bx.

7. The sugar alcohol composition containing lutein ester according to claim 1, characterized in that: The mass ratio of crystalline sugar alcohol to non-crystalline sugar alcohol is 1:(1.09~1.32); the mass ratio of crystalline sugar alcohol to non-reducing sugar is (5~12):

1.

8. A method for preparing the sugar alcohol composition containing lutein ester according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) Heat and dissolve gelatin and water twice the weight of gelatin to prepare a gelatin solution for later use; heat and dissolve the emulsifier and oil and mix them evenly to obtain a mixture A for later use; mix glycerin and lutein ester powder evenly to obtain a mixture B for later use; mix concentrated blueberry juice, blueberry flavor powder, acidity regulator and 3 to 5 parts of water evenly to obtain a mixture C for later use; weigh the sugar-free blueberry powder and set it aside; (2) adding the remaining water to the crystalline sugar alcohol and the non-reducing sugar, stirring to dissolve, and continuing to add the non-crystalline sugar alcohol, heating and concentrating to obtain a syrup; (3) After the syrup has cooled, add the gelatin solution to the syrup and continue beating to obtain a matrix; (4) While the base is being stirred, mixture A, mixture B, mixture C and sugar-free blueberry powder are added to the base in sequence and stirred evenly to obtain sugar blocks; (5) After the sugar block is cooled, it is cut into blocks, shaped and packaged to prepare a sugar alcohol composition containing lutein ester.

9. The method for preparing the sugar alcohol composition containing lutein ester according to claim 8, characterized in that: In step (1), the gelatin heating temperature is 70-85°C; in step (2), the heating concentration temperature is 165-175°C.

10. The method for preparing the sugar alcohol composition containing lutein ester according to claim 8, characterized in that: In step (3), after the syrup is cooled, the temperature of the syrup is 110-120° C.; in step (4), the whipping method is normal pressure whipping or pressurized whipping. When the gelatin is ≥3.8 parts, it is pressurized whipping, and when the gelatin is <3.8 parts, it is normal pressure whipping; the pressure of the pressurized whipping is 3-4 kg.

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