Multi-vitamin nutritional collagen soft sweets and preparation method thereof

Abstract

The invention relates to multi-vitamin nutritional collagen soft sweets and a preparation method thereof. The collagen soft sweets are prepared from the following raw materials in parts by weight: 20 to 40 parts of fish protein glue, 0.6 to 2 parts of locust bean gum, 9 to 20 parts of isomaltitol, 24 to 40 parts of xylitol, 0.2 to 0.5 part of anhydrous citric acid, 0.15 to 0.3 part of DHA algae oil powder, 0.03 to 0.06 part of lutein ester, 0.003 to 0.01 part of zeaxanthin, 1.5 to 3 parts of calcium lactate, 0.6 to 1 part of vitamin C, 1 to 3 parts of vitamin D3, 0.15 to 0.3 part of ferrous fumarate, 0.03 to 0.1 part of zinc-enriched yeast, 0.3 to 1 part of MTG enzyme and 240 to 300 parts of fruit juice. According to the invention, the thermally reversible fish protein glue and the thermally irreversible locust bean gum are mixed, and modified cross-linking is carried out on the mixture by adopting the MTG enzyme, so that the thermal stability of the soft sweets can be improved, and the taste of the soft sweets is enriched.

Description

Technical Field

[0001] The invention relates to the technical field of functional foods, and in particular to a multi-dimensional nutritional collagen soft candy and a preparation method thereof. Background Art

[0002] Soft candy is a popular snack food in daily life, and its history is long. With the development of society, people's living standards are gradually improving. When buying snack food, they not only pay attention to its taste, but also pay more attention to whether the nutrition can supplement people's daily needs. Therefore, the research and development of functional candies has received more and more attention, and the development trend of the candy industry has gradually changed. The most important thing is the transformation from ordinary candies to functional candies. Merchants began to add some nutrients or functional ingredients to candies, so that people can supplement more nutrients for their health while eating candies.

[0003] Collagen soft candy not only tastes good, looks more transparent, and is easy to digest, it is more popular with consumers than pectin, starch and other plant gum soft candies. At present, most of the gelling agents used in collagen soft candies on the market are mammalian gelatin, such as pig gelatin, bovine gelatin, etc. However, due to the prevalence of infectious diseases such as mad cow disease and foot-and-mouth disease, the safety of mammalian gelatin has been questioned by consumers. In addition, vegetarianism and religious beliefs will also limit the application of mammalian gelatin in the market.

[0004] Fish protein glue can be extracted from fish skin, fish bones and fish scales. It can not only make full use of fish by-products, but also has similar gelling and foaming properties as mammalian gelatin. However, the gelling properties of fish protein glue are not good enough to compare with mammalian gelatin, especially the melting temperature and gel strength are much lower than mammalian gelatin, which limits its application in the market. Summary of the invention

[0005] In order to overcome the shortcomings and deficiencies in the prior art, the purpose of the present invention is to provide a multi-dimensional nutritional collagen soft candy and a preparation method thereof; the collagen soft candy has good thermal stability and edible safety, and has the advantages of high nutritional value, good taste, etc.

[0006] Another object of the present invention is to provide a method for preparing collagen soft candy containing multi-dimensional nutrition. The preparation method has simple process, convenient operation and control, high production efficiency, and is conducive to industrial production. The prepared collagen soft candy has good thermal stability and edible safety, high nutritional value and good taste.

[0007] The objective of the present invention is achieved through the following technical scheme: a multi-dimensional nutritional collagen soft candy, comprising the following raw materials in parts by weight: 20-40 parts of fish protein glue, 0.6-2 parts of locust bean gum, 9-20 parts of isomalt, 24-40 parts of xylitol, 0.2-0.5 parts of anhydrous citric acid, 0.15-0.3 parts of DHA algae oil powder, 0.03-0.06 parts of lutein ester, 0.003-0.01 parts of zeaxanthin, 1.5-3 parts of calcium lactate, 0.6-1 parts of vitamin C, 1-3 parts of vitamin D3, 0.15-0.3 parts of ferrous fumarate, 0.03-0.1 parts of zinc-enriched yeast, 0.3-1 parts of MTG enzyme, and 240-300 parts of fruit juice.

[0008] Furthermore, the fish protein glue has a freezing strength of 240 to 270.

[0009] Furthermore, the fish protein glue is tilapia scale protein glue.

[0010] Furthermore, the fruit juice is at least one of orange juice, blackcurrant juice, grape juice, peach juice, pineapple juice and apple juice.

[0011] The present invention also provides a method for preparing the multi-dimensional nutritional collagen soft candy, comprising the following steps:

[0012] (1) By weight, an aqueous solution containing 20 to 40 parts of fish protein gelatin is used as an aqueous phase and is divided into four parts; 0.15 to 0.3 parts of DHA algae oil powder, 0.003 to 0.01 parts of zeaxanthin, 0.03 to 0.06 parts of lutein ester and 1 to 3 parts of vitamin D3 are used as oil phases and are dispersed into a part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four types of emulsions after encapsulation; after encapsulation of DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3, they are mixed to obtain a more stable emulsion system;

[0013] (2) mixing the four emulsions obtained in step (1), and then subjecting the mixture to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0014] (3) adding 240-300 parts of fruit juice, 24-40 parts of xylitol, 0.6-2 parts of locust bean gum, 9-20 parts of isomalt, 0.2-0.5 parts of anhydrous citric acid, 1.5-3 parts of calcium lactate, 0.6-1 parts of vitamin C, 0.15-0.3 parts of ferrous fumarate and 0.03-0.1 parts of zinc-enriched yeast to the mixed emulsion, mixing well, adding 0.3-1 parts of MTG enzyme, performing high-pressure microfluidization treatment, and then cross-linking;

[0015] (4) boiling the mixed solution obtained in step (3) and stirring it evenly;

[0016] (5) injecting the mixed solution obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0017] In the preparation method of the multi-dimensional nutritional collagen soft candy of the present invention, heat-reversible fish protein glue and heat-irreversible locust bean gum are mixed, and MTG enzyme is used to modify and cross-link them, which not only improves the thermal stability of the soft candy but also enriches the taste of the soft candy; the preparation method is simple in process, convenient in operation and control, high in production efficiency, and is conducive to industrial production; the collagen soft candy has good thermal stability and edible safety, and has the advantages of high nutritional value, good taste, and the like.

[0018] Furthermore, in step (1), the volume ratio of the water phase to the oil phase in each part is 1:(10-15).

[0019] Furthermore, in step (1), the oil phase is prepared by dissolving DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 in soybean oil to prepare mixture A, mixture B, mixture C and mixture D respectively, and the dissolution temperature is 30-35°C.

[0020] Furthermore, in step (1), the mixing ratios of DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 with soybean oil are 1:5-7, 1:28-32, 1:2.5-3.5 and 1:0.8-1.2, respectively, so that DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 are fully embedded without forming precipitates. Soybean oil has good emulsifying properties and can easily form a stable emulsion with the aqueous phase. In addition, soybean oil is rich in vitamin E, which helps maintain cell health and slow down aging.

[0021] Furthermore, in step (1), mixture A, mixture B, mixture C and mixture D are dispersed by a disperser at a speed of 12000-14000 rpm for a treatment time of 2-5 min; then mixture A, mixture B, mixture C and mixture D are placed in a homogenizer for homogenization at a pressure of 10-40 MPa, the number of treatments is 1-7 times, and the single treatment time is 5-10 min; and the mixed syrup after homogenization is subjected to high-pressure microfluidization treatment at a pressure of 40-200 MPa for 3-7 times, and the single treatment time is 5-10 min.

[0022] Furthermore, in steps (2) and (3), the high-pressure microfluidization treatment conditions are 3 to 5 treatments at a pressure of 40 to 120 MPa, and a single treatment time is 5 to 10 minutes.

[0023] Furthermore, in step (3), the MTG enzyme is added by first dissolving the MTG enzyme in water to prepare a 0.8-1.2 wt % MTG enzyme solution, and then adding the solution to the mixture.

[0024] Furthermore, in step (3), the mixed solution treated with high-pressure microfluidization is cross-linked at 2 to 10° C. for 16 to 18 hours.

[0025] Furthermore, in step (4), the mixed solution is boiled until the solid content reaches 60-65%, and then cooled to 70-75°C.

[0026] Furthermore, in step (5), the mixed solution is injected into a mold, allowed to stand and cool to 20-25° C., demoulded after molding, and naturally air-dried at 20-25° C. until the water content drops to 15-20 wt %.

[0027] The beneficial effects of the present invention are:

[0028] (1) The multi-dimensional nutritional collagen soft candy of the present invention is prepared by mixing thermoreversible fish protein gum with thermoirreversible locust bean gum and modifying and cross-linking the mixture using MTG enzyme, thereby not only improving the thermal stability of the soft candy but also enriching the taste of the soft candy.

[0029] (2) The present invention uses fish protein gelatin instead of mammalian gelatin in the preparation of soft candies, thereby expanding the audience of soft candies, improving the safety of soft candies, and reducing consumers' purchasing concerns.

[0030] (3) The present invention uses fish collagen to emulsify and encapsulate DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 nutritional enhancers, which can help the nutritional enhancers not be hydrolyzed in the strong acid environment of the stomach, so that they can be fully absorbed and utilized by the human body.

[0031] (4) The present invention adopts sugar substitutes such as isomalt and xylitol to replace the role of sucrose in soft candy. The sweetness and calories of the sugar substitutes are about half of those of sucrose, which reduces the daily sugar intake and helps the healthy growth and development of children. In addition, the sugar substitutes do not participate in sugar metabolism and will not cause changes in blood sugar, so they are suitable for diabetic patients. They will not ferment in the colon, which is beneficial to maintaining the balance of intestinal flora. They will not corrode teeth and will not cause tooth decay.

[0032] (5) The present invention compounds a functional soft candy product with high nutritional value and chewy texture by adding nutritional enhancers such as calcium, iron, zinc, and vitamins.

[0033] (6) The preparation method of the multi-dimensional nutritional collagen soft candy of the present invention is simple in process, convenient in operation and control, high in production efficiency, and is conducive to industrial production. The prepared collagen soft candy has good thermal stability, edible safety and taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 The figure is a comparison chart of the sensory scores of the collagen soft candies obtained in Examples 3 to 4 of the present invention and Comparative Examples 1 to 5. DETAILED DESCRIPTION

[0035] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments and drawings. The contents mentioned in the implementation modes are not intended to limit the present invention.

[0036] Example 1

[0037] The present embodiment provides a multi-dimensional nutritional collagen soft candy, comprising the following raw materials in parts by weight: 20g of tilapia scale protein gel, 2g of locust bean gum, 3g of isomalt, 5g of xylitol, 0.3g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 40g of orange juice.

[0038] This embodiment also provides a method for preparing multi-dimensional nutritional collagen soft candy, comprising the following steps:

[0039] (1) A solution containing 20 g of tilapia protein gelatin is used as an aqueous phase and divided into four parts; 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 are dissolved in soybean oil to prepare four solutions of mixture A, mixture B, mixture C and mixture D as oil phases, which are respectively dispersed into a portion of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization to obtain four emulsions with complete encapsulation; that is, the aqueous solution of fish protein gelatin is used as an aqueous phase and divided into four parts; DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 are respectively prepared into four oil phases; then a portion of the aqueous phase is mixed with a corresponding portion of the oil phase, and then dispersed, homogenized and subjected to high-pressure microfluidization to obtain four emulsions with complete encapsulation;

[0040] (2) mixing the four emulsions after encapsulation in step (1), and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0041] (3) Add 40 g orange juice, 5 g xylitol, 2 g locust bean gum, 3 g isomalt, 0.3 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mix well, dissolve 0.1 g MTG enzyme in 10 g water, then add the MTG enzyme to the mixed solution containing various nutritional enhancers, mix well, and then perform high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0042] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0043] (5) The mixture obtained in step (4) is injected into a mold for molding, demoulding, drying, and packaging to obtain the collagen.

[0044] Furthermore, in step (1), the volume ratio of the water phase to the oil phase in each part is 1:12.

[0045] Furthermore, in step (1), the oil phase is prepared by dissolving DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 in soybean oil to prepare mixture A, mixture B, mixture C and mixture D respectively, and the dissolution temperature is 30°C.

[0046] Furthermore, in step (1), the mixing ratios of DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 with soybean oil are 1:6, 1:30, 1:3 and 1:1 respectively.

[0047] Furthermore, in step (1), mixture A, mixture B, mixture C and mixture D are dispersed by a disperser at a speed of 13000 rpm for 3 min; then mixture A, mixture B, mixture C and mixture D are placed in a homogenizer for homogenization at a pressure of 20 MPa, the number of treatments is 4, and the single treatment time is 8 min; and the mixed syrup after homogenization is subjected to high-pressure microfluidization treatment at a pressure of 100 MPa for 5 times, and the single treatment time is 8 min.

[0048] Furthermore, in steps (2) and (3), the high-pressure microfluidization treatment conditions are 4 treatments at a pressure of 80 MPa, and a single treatment time of 8 minutes.

[0049] Furthermore, in step (3), the MTG enzyme is added by first dissolving the MTG enzyme in water to prepare a 1 wt % MTG enzyme solution, and then adding the solution to the mixture.

[0050] Furthermore, in step (4), the mixed solution is boiled until the solid content reaches 60%, and then cooled to 70°C.

[0051] Furthermore, in step (5), the mixed solution is injected into a mold, allowed to stand and cool to 25° C., demoulded after molding, and naturally air-dried at 20° C. until the water content drops to 18 wt %.

[0052] Example 2

[0053] The present embodiment provides a multi-dimensional nutritional collagen soft candy, comprising the following raw materials in parts by weight: multi-dimensional nutritional raw material components: 10g tilapia scale protein gel, 2g locust bean gum, 3g isomalt, 5g xylitol, 0.08g anhydrous citric acid, 0.06g DHA algae oil powder, 0.02g lutein ester, 0.001g zeaxanthin, 0.6g calcium lactate, 0.2g vitamin C, 0.8g vitamin D3, 0.06g ferrous fumarate, 0.1g MTG enzyme, 0.02g zinc-enriched yeast, and 40g orange juice.

[0054] This embodiment also provides a method for preparing multi-dimensional nutritional collagen soft candy, comprising the following steps:

[0055] (1) A solution containing 10 g of tilapia scale protein gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a portion of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0056] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0057] (3) Add 40 g orange juice, 5 g xylitol, 2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mix well, dissolve 0.1 g MTG enzyme in 10 g water, then add the MTG enzyme to the mixed solution containing various nutritional enhancers, mix well, and then perform high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0058] (4) boiling the mixed solution obtained in step (3) at 85° C. and stirring evenly;

[0059] (5) The mixture obtained in step (4) is injected into a mold for molding, demoulding, drying, and packaging to obtain the collagen.

[0060] Furthermore, in step (1), the volume ratio of the water phase to the oil phase is 1:12. In the four emulsions of this embodiment, the volume ratio of the water phase to the oil phase is 1:12.

[0061] Furthermore, in step (1), the oil phase is prepared by dissolving DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 in soybean oil to prepare mixture A, mixture B, mixture C and mixture D respectively, and the dissolution temperature is 35°C.

[0062] Furthermore, in step (1), mixture A, mixture B, mixture C and mixture D are dispersed by a disperser at a speed of 13000 rpm for 3 min; then mixture A, mixture B, mixture C and mixture D are placed in a homogenizer for homogenization at a pressure of 40 MPa, the number of treatments is 3 times, and the single treatment time is 10 min; and the mixed syrup after homogenization is subjected to high-pressure microfluidization treatment at a pressure of 60 MPa for 4 times, and the single treatment time is 10 min.

[0063] Furthermore, in steps (2) and (3), the high-pressure microfluidization treatment conditions are 5 treatments at a pressure of 80 MPa, and a single treatment time of 10 min.

[0064] Furthermore, in step (3), the MTG enzyme is added by first dissolving the MTG enzyme in water to prepare a 1.2 wt % MTG enzyme solution, and then adding the solution to the mixture.

[0065] Furthermore, in step (4), the mixed solution is boiled until the solid content reaches 60%, and then cooled to 75°C.

[0066] Furthermore, in step (5), the mixed solution is injected into a mold, allowed to stand and cool to 20° C., demoulded after molding, and naturally air-dried at 20° C. until the water content drops to 15 wt %.

[0067] Example 3

[0068] The present embodiment provides a multi-dimensional nutritional collagen soft candy, comprising the following raw materials in parts by weight: 7.8g of tilapia scale protein gel, 2g of locust bean gum, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 84g of orange juice.

[0069] This embodiment also provides a method for preparing multi-dimensional nutritional collagen soft candy, comprising the following steps:

[0070] (1) A solution containing 7.8 g of tilapia scale protein gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0071] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0072] (3) Add 84 g orange juice, 10 g xylitol, 2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mix well, dissolve 0.1 g MTG enzyme in 10 g water, then add the MTG enzyme to the mixed solution containing various nutritional enhancers, mix well, and then perform high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0073] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0074] (5) The mixture obtained in step (4) is injected into a mold for molding, demoulding, drying, and packaging to obtain the collagen.

[0075] Furthermore, in step (1), the volume ratio of the water phase to the oil phase is 1:12.

[0076] Furthermore, in step (1), the oil phase is prepared by dissolving DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 in soybean oil to prepare mixture A, mixture B, mixture C and mixture D respectively, and the dissolution temperature is 32°C.

[0077] Furthermore, in step (1), mixture A, mixture B, mixture C and mixture D are dispersed by a disperser at a speed of 13000 rpm for 3 min; then mixture A, mixture B, mixture C and mixture D are placed in a homogenizer for homogenization at a pressure of 30 MPa, the number of treatments is 4, and the single treatment time is 8 min; and the mixed syrup after homogenization is subjected to high-pressure microfluidization treatment at a pressure of 100 MPa for 4 times, and the single treatment time is 8 min.

[0078] Furthermore, in steps (2) and (3), the high-pressure microfluidization treatment conditions are 4 treatments at a pressure of 80 MPa, and a single treatment time of 8 minutes.

[0079] Furthermore, in step (3), the MTG enzyme is added by first dissolving the MTG enzyme in water to prepare a 1 wt % MTG enzyme solution, and then adding the solution to the mixture.

[0080] Furthermore, in step (4), the mixed solution is boiled until the solid content reaches 65%, and then cooled to 72°C.

[0081] Furthermore, in step (5), the mixed solution is injected into a mold, allowed to stand and cool to 22° C., demoulded after molding, and naturally air-dried at 20° C. until the water content drops to 18 wt %.

[0082] Example 4

[0083] The present embodiment provides a multi-dimensional nutritional collagen soft candy, comprising the following raw materials in parts by weight: 7.8g of tilapia scale protein gel, 0.2g of locust bean gum, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 84g of orange juice.

[0084] This embodiment also provides a method for preparing multi-dimensional nutritional collagen soft candy, comprising the following steps:

[0085] (1) A solution containing 7.8 g of tilapia scale protein gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0086] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0087] (3) Add 84 g orange juice, 10 g xylitol, 0.2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mix well, dissolve 0.1 g MTG enzyme in 10 g water, then add the MTG enzyme to the mixed solution containing various nutritional enhancers, mix well, and then perform high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0088] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0089] (5) The mixture obtained in step (4) is injected into a mold for molding, demoulding, drying, and packaging to obtain the collagen.

[0090] The rest of the content of this embodiment is the same as that of Embodiment 3 and will not be repeated here.

[0091] Comparative Example 1

[0092] In this comparative example, a multi-dimensional nutritional collagen soft candy includes the following raw materials in parts by weight: 8g of porcine gelatin, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 84g of orange juice.

[0093] In this comparative example, the preparation method of the above-mentioned multi-dimensional nutritional collagen soft candy comprises the following steps:

[0094] (1) A solution containing 8 g of porcine gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a portion of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0095] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0096] (3) adding 84 g orange juice, 10 g xylitol, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mixing well, dissolving 0.1 g MTG enzyme in 10 g water, and then adding the MTG enzyme to the mixed solution containing various nutritional enhancers, mixing well, and then performing high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0097] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0098] (5) injecting the mixture obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0099] The rest of the contents of this comparative example are the same as those of Example 4 and will not be described again here.

[0100] Comparative Example 2

[0101] In this comparative example, a multi-dimensional nutritional collagen soft candy includes the following raw materials in parts by weight: 7.8g of porcine gelatin, 0.2g of locust bean gum, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 84g of orange juice.

[0102] In this comparative example, the preparation method of the above-mentioned multi-dimensional nutritional collagen soft candy comprises the following steps:

[0103] (1) A solution containing 7.8 g of porcine gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a portion of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0104] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0105] (3) Add 84 g orange juice, 10 g xylitol, 0.2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mix well, dissolve 0.1 g MTG enzyme in 10 g water, then add the MTG enzyme to the mixed solution containing various nutritional enhancers, mix well, and then perform high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0106] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0107] (5) injecting the mixture obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0108] The rest of the contents of this comparative example are the same as those of Example 4 and will not be described again here.

[0109] Comparative Example 3

[0110] In this comparative example, a multi-dimensional nutritional collagen soft candy includes the following raw materials in parts by weight: 8g of tilapia scale protein gelatin, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.1g of MTG enzyme, 0.02g of zinc-enriched yeast, and 84g of orange juice. In this comparative example, the preparation method of the above-mentioned multi-dimensional nutritional collagen soft candy comprises the following steps:

[0111] (1) A solution containing 8 g of tilapia scale protein gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases and dispersed into a part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0112] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0113] (3) adding 84 g orange juice, 10 g xylitol, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mixing well, dissolving 0.1 g MTG enzyme in 10 g water, and then adding the MTG enzyme to the mixed solution containing various nutritional enhancers, mixing well, and then performing high-pressure microfluidization treatment, followed by cross-linking at 4° C. for 16 h;

[0114] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0115] (5) injecting the mixture obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0116] The rest of the contents of this comparative example are the same as those of Example 4 and will not be described again here.

[0117] Comparative Example 4

[0118] In this comparative example, a multi-dimensional nutritional collagen soft candy includes the following raw materials in parts by weight: 8g of porcine gelatin, 3g of isomalt, 10g of xylitol, 0.08g of anhydrous citric acid, 0.06g of DHA algae oil powder, 0.02g of lutein ester, 0.001g of zeaxanthin, 0.6g of calcium lactate, 0.2g of vitamin C, 0.8g of vitamin D3, 0.06g of ferrous fumarate, 0.02g of zinc-enriched yeast, and 84g of orange juice.

[0119] In this comparative example, the preparation method of the above-mentioned multi-dimensional nutritional collagen soft candy comprises the following steps:

[0120] (1) A solution containing 8 g of porcine gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a portion of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0121] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0122] (3) adding 84 g orange juice, 10 g xylitol, 0.2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mixing well, and then subjecting to high-pressure microfluidization treatment;

[0123] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0124] (5) injecting the mixture obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0125] The rest of the contents of this comparative example are the same as those of Example 4 and will not be described again here.

[0126] Comparative Example 5

[0127] A method for preparing multi-dimensional nutritional collagen soft candy comprises the following steps:

[0128] Multi-dimensional nutritional raw material components: 7.8g tilapia scale protein gel, 0.2g locust bean gum, 3g isomalt, 10g xylitol, 0.08g anhydrous citric acid, 0.06g DHA algae oil powder, 0.02g lutein ester, 0.001g zeaxanthin, 0.6g calcium lactate, 0.2g vitamin C, 0.8g vitamin D3, 0.06g ferrous fumarate, 0.02g zinc-enriched yeast, 84g orange juice.

[0129] In this comparative example, the preparation method of the above-mentioned multi-dimensional nutritional collagen soft candy comprises the following steps:

[0130] (1) A solution containing 7.8 g of tilapia scale protein gelatin was used as an aqueous phase and divided into four parts; four solutions containing 0.06 g of DHA algae oil powder, 0.001 g of zeaxanthin, 0.02 g of lutein ester and 0.8 g of vitamin D3 were used as oil phases, respectively dispersed into a part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions;

[0131] (2) mixing the four emulsions after encapsulation, and then subjecting them to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3;

[0132] (3) adding 84 g orange juice, 10 g xylitol, 0.2 g locust bean gum, 3 g isomalt, 0.08 g anhydrous citric acid, 0.6 g calcium lactate, 0.2 g vitamin C, 0.06 g ferrous fumarate and 0.02 g zinc-enriched yeast to the mixed emulsion, mixing well, and then subjecting to high-pressure microfluidization treatment;

[0133] (4) boiling the mixed solution obtained in step (3) at 80° C. and stirring evenly;

[0134] (5) injecting the mixture obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

[0135] The rest of the contents of this comparative example are the same as those of Example 4 and will not be described again here.

[0136] The soft candies prepared in Examples 1 to 4 and Comparative Examples 1 to 5 were tested for surface viscosity, temperature resistance, texture and quality evaluation. The soft candy texture detection method is: inject the syrup into a cylindrical mold with a diameter of 30 mm and a height of 18 mm, put it in a refrigerator for 6 hours, and then cool it for demoulding. The texture of the soft candy is detected by a texture analyzer. The probe uses P / 36R, compresses the sample to 50%, and the residence time is 2s. The speed before the test is 2mm / s, the test speed is 1mm / s, and the speed after the test is 1mm / s. The soft candy quality evaluation is in the form of sensory evaluation. 10 (5 males and 5 females) professional sensory testers aged 18 to 25 are selected to score it. The higher the score, the better the taste quality of the prepared collagen soft candy. The temperature resistance detection method is: place the soft candy to be tested in a dry and clean glass bottle, tighten the glass bottle cap and seal it in a constant temperature box, and keep it at 40°C for 6h, 12h or 18h (a new soft candy sample is used for each temperature insulation). After the heat preservation is completed, the glass bottle is taken out and allowed to stand at room temperature to observe whether the shape of the soft candy in the glass bottle collapses. Then the glass bottle is turned upside down to see whether the soft candy sticks to the bottom of the glass bottle. The results are shown in Tables 1, 2 and Figure 1 As shown:

[0137] Table 1

[0138]

[0139] Table 2

[0140]

[0141] Comparing Example 4 with Comparative Example 1, Comparative Example 1 does not contain the tilapia scale protein glue modified by locust bean gum, and uses an equal amount of porcine gelatin to replace the locust bean gum and the tilapia scale protein glue. As shown in Table 2, the modified fish protein glue can enhance the Q elasticity of the soft candy, has a taste that most people like, and expands the processing and utilization market of fish by-products.

[0142] Comparing Example 4 with Comparative Example 2, Comparative Example 2 does not contain tilapia scale protein glue, but uses an equal amount of porcine gelatin instead. As shown in Tables 1 and 2, locust bean gum can effectively increase the melting temperature of gel candies, and fish protein glue is more suitable for combining with locust bean gum to form a composite colloid for use in candies.

[0143] Comparative Example 4 and Comparative Example 3, Comparative Example 3 does not contain locust bean gum, and uses an equal amount of tilapia scale protein glue instead. As shown in Table 1, it can be seen that the use of locust bean gum can improve the temperature resistance of fish protein glue, and can change the taste of collagen soft candy, expand the application range of fish protein glue in the food industry, so that fish protein glue can become a raw material for preparing soft candy.

[0144] Comparison of Example 4 and Comparative Example 4 shows that Comparative Example 4 does not contain tilapia scale protein glue modified by locust bean gum and MTG enzyme, and uses an equal amount of porcine gelatin to replace tilapia scale protein glue and locust bean gum. As shown in Table 2, in the absence of MTG enzyme, the hardness of porcine gelatin soft candy is still high, and the fish protein glue modified by locust bean gum and MTG enzyme has a better taste.

[0145] Comparison of Example 4 and Comparative Example 5 shows that Comparative Example 5 does not contain MTG enzyme. As shown in Tables 1 and 2, the cross-linking effect of MTG enzyme can effectively improve the temperature resistance of soft candy. The application of MTG enzyme in the preparation of soft candy can increase the storage temperature of soft candy, extend the shelf life of soft candy, and improve the taste of soft candy.

[0146] like Figure 1 It can be seen from Example 4 and Comparative Examples 1 to 5 that Example 4 mixes thermoreversible fish protein gelatin with thermoirreversible locust bean gum and uses MTG enzyme to modify and cross-link them to prepare soft candies with better taste, while the soft candies prepared with pig gelatin in Comparative Examples 1 to 2 and 4 have a harder taste, while the soft candies prepared in Example 4 are more chewy and their taste quality is also better than that of Comparative Examples 1 to 5.

[0147] The above embodiments are preferred implementation schemes of the present invention. In addition, the present invention may also be implemented in other ways. Any obvious replacement without departing from the concept of the present invention is within the protection scope of the present invention.

Claims

1. A multi-dimensional nutritional collagen soft candy, characterized by: The invention comprises the following raw materials in parts by weight: 20-40 parts of fish protein gelatin, 0.6-2 parts of locust bean gum, 9-20 parts of isomalt, 24-40 parts of xylitol, 0.2-0.5 parts of anhydrous citric acid, 0.15-0.3 parts of DHA algae oil powder, 0.03-0.06 parts of lutein ester, 0.003-0.01 parts of zeaxanthin, 1.5-3 parts of calcium lactate, 0.6-1 parts of vitamin C, 1-3 parts of vitamin D3, 0.15-0.3 parts of ferrous fumarate, 0.03-0.1 parts of zinc-enriched yeast, 0.3-1 parts of MTG enzyme and 240-300 parts of fruit juice.

2. The multi-dimensional nutritional collagen soft candy according to claim 1, characterized in that: The fish protein glue has a freezing strength of 240 to 270.

3. A method for preparing the multi-dimensional nutritional collagen soft candy according to any one of claims 1 to 2, characterized in that: The steps include: (1) By weight, an aqueous solution containing 20 to 40 parts of fish protein gelatin is used as an aqueous phase and is divided into four parts; 0.15 to 0.3 parts of DHA algae oil powder, 0.003 to 0.01 parts of zeaxanthin, 0.03 to 0.06 parts of lutein ester and 1 to 3 parts of vitamin D3 are used as oil phases and are dispersed in one part of the aqueous solution of fish protein gelatin, and then homogenized and subjected to high-pressure microfluidization treatment to obtain four emulsions after encapsulation; (2) mixing the four emulsions obtained in step (1), and then subjecting the mixture to high-pressure microfluidization treatment to obtain a mixed emulsion containing DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3; (3) adding 240-300 parts of fruit juice, 24-40 parts of xylitol, 0.6-2 parts of locust bean gum, 9-20 parts of isomalt, 0.2-0.5 parts of anhydrous citric acid, 1.5-3 parts of calcium lactate, 0.6-1 parts of vitamin C, 0.15-0.3 parts of ferrous fumarate and 0.03-0.1 parts of zinc-enriched yeast to the mixed emulsion, mixing well, adding 0.3-1 parts of MTG enzyme, performing high-pressure microfluidization treatment, and then cross-linking; (4) boiling the mixed solution obtained in step (3) and stirring it evenly; (5) injecting the mixed solution obtained in step (4) into a mold for molding, demoulding, drying, and packaging to obtain the collagen soft candy.

4. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (1), the volume ratio of the water phase to the oil phase is 1:(10-15).

5. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (1), the oil phase is prepared by dissolving DHA algae oil powder, zeaxanthin, lutein ester and vitamin D3 in soybean oil to prepare mixture A, mixture B, mixture C and mixture D respectively, and the dissolution temperature is 30-35°C.

6. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (1), mixture A, mixture B, mixture C and mixture D are dispersed by a disperser at a speed of 12000-14000 rpm for a treatment time of 2-5 min. Then, mixture A, mixture B, mixture C and mixture D are placed in a homogenizer for homogenization at a pressure of 10-40 MPa, 1-7 times of treatment, and 5-10 min of single treatment. After the homogenization, the mixed syrup is subjected to high-pressure microfluidization treatment at a pressure of 40-200 MPa for 3-7 times of treatment, and 5-10 min of single treatment.

7. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In steps (2) and (3), the high-pressure microfluidization treatment conditions are 3 to 5 treatments at a pressure of 40 to 120 MPa, and a single treatment time is 5 to 10 minutes.

8. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (3), the mixed solution treated with high-pressure microfluidization is cross-linked at 2 to 10° C. for 16 to 18 hours.

9. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (4), the mixed solution is boiled at 70-85°C until the solid content reaches 60-65%, and then cooled to 70-75°C.

10. The method for preparing the emulsified flavor of collagen soft candy containing multi-dimensional nutrition according to claim 3, characterized in that: In step (5), the mixed solution is injected into a mold, allowed to stand and cool to 20-25° C., demoulded after molding, and naturally air-dried at 20-25° C. until the water content drops to 15-20 wt %.

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