D-psicose jelly candy and preparation method thereof

Abstract

The present invention belongs to the field of food technology, and in particular relates to a D-psicose jelly candy and a preparation method thereof. The D-psicose jelly candy comprises the following raw materials in parts by weight: 15 to 25 parts of gelatin; 60 to 75 parts of water; 45 to 60 parts of isomalt; 30 to 45 parts of sweetener; 5 to 10 parts of polydextrose; 15 to 30 parts of sorbitol; 2 to 6 parts of citric acid solution; 0 to 10 parts of fruit juice; 0 to 2 parts of edible flavor; 0 to 1 part of edible coloring; and the sweetener is a combination of D-psicose and steviol glycoside rebaudioside M. The D-psicose jelly candy is sweet and sour, chewy, low in calories, and prevents tooth decay. It can be eaten by children and people who control energy intake, and is a functional gel candy with certain health effects.

Description

Technical Field

[0001] The present invention relates to the field of food technology, and in particular to a D-psicose jelly candy and a preparation method thereof. Background Art

[0002] Jelly candy is made from sugar and starch syrup as the main raw materials, with agar, modified starch, gelatin, pectin, etc. as coagulants. It is made through boiling and molding processes. It is a candy with high water content and soft texture.

[0003] The jelly candies currently on the market mainly use white sugar as the source of sweetness, and are relatively high-calorie foods. The calories that cannot be metabolized in time are converted into fat and stored, causing obesity, which has a great impact on human health.

[0004] Patent document CN117413859A mentions that D-psicose is a hexaketose and a C3 diastereomer of fructose. D-psicose is a naturally occurring monosaccharide that is extremely rare in nature and exists in small amounts in wheat, beet molasses, figs and other substances. Compared with traditional sugars, D-psicose is almost not metabolized when passing through the human intestine, does not produce energy, and has a comprehensive calorie content of only 5-10% of sucrose. The taste of D-psicose is very close to sucrose, and its sweetness is 0.7 times that of sucrose. It has been approved for use by the FDA in the United States and has been confirmed to be safe (it has obtained two GRAS certifications, generally recognized as safe, GRN 400 and GRN 498). In addition, D-psicose also has special physiological functions: it is a weak inhibitor of α-glucosidase, α-amylase, maltase and sucrase, and can inhibit the metabolism of starch and disaccharides in the gastrointestinal tract. At the same time, it can enhance insulin resistance, inhibit postprandial blood sugar increase, reduce abdominal fat accumulation, and prevent diabetes.

[0005] Stevioside is an emerging natural sweetener with a chemical formula of C 38 H 60 O 18 , is a glycoside extracted from the leaves of Stevia rebaudiana, a plant of the Asteraceae family. Stevia is native to Paraguay and Brazil. It has the characteristics of high sweetness and low caloric energy. Its sweetness is 200-300 times that of sucrose, and its caloric value is only 1 / 300 of that of sucrose. Therefore, the combination of D-psicose and steviol glycoside rebaudioside M has a good effect in preventing children's tooth decay and controlling blood sugar in healthy adults or diabetics.

[0006] There have been a series of studies on jelly candies. With the continuous improvement of social living standards and people's increasing attention to health and nutrition, there is a broad market for the development of functional foods. However, there has been no research on the production of allulose sugar-free jelly candies. Summary of the invention

[0007] The object of the present invention is to provide a D-psicose jelly candy and a preparation method thereof, so as to solve the problems that the jelly candies currently available on the market are high in calories, prone to tooth decay, prone to obesity and cannot be eaten by people who are taboo to sucrose.

[0008] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0009] The present invention provides a D-psicose jelly candy, comprising the following raw materials in parts by weight:

[0010] 15-25 parts of gelatin; 60-75 parts of water; 45-60 parts of isomalt; 30-45 parts of sweetener; 5-10 parts of polydextrose; 15-30 parts of sorbitol; 2-6 parts of citric acid solution; 0-10 parts of fruit juice; 0-2 parts of edible flavor; 0-1 part of edible coloring;

[0011] The sweetener is a composition of D-psicose and steviol glycoside rebaudioside M.

[0012] Preferably, in the above-mentioned D-psicose jelly candy, the concentration of the citric acid solution is 40 to 60 wt %.

[0013] Preferably, in the above-mentioned D-psicose jelly candy, the fruit juice is grape juice;

[0014] The edible flavor is grape flavor;

[0015] The food coloring is purple carotene.

[0016] The present invention also provides a method for preparing D-psicose jelly candy, comprising the following steps:

[0017] The gelatin and part of the water are mixed, soaked, and then first heated to obtain a gelatin solution;

[0018] isomalt, sweetener, polydextrose, sorbitol and remaining water are mixed and heated for a second time to obtain a complex sugar solution;

[0019] The gelatin solution and the complex sugar solution are mixed to obtain a complex gel solution;

[0020] The composite gel is subjected to a third heating to evaporate the water in the composite gel to a Brix degree of 75 to 80° Bx, thereby obtaining a composite gel solution after evaporation treatment;

[0021] The citric acid solution, fruit juice, edible flavors and edible pigments are added to the composite gel solution after evaporation, and the composite gel solution is heated for the fourth time until the Brix of the composite gel solution is 75-80° Bx to obtain D-psicose jelly candy.

[0022] Preferably, in the above method for preparing D-psicose jelly candies, the soaking time is 30 minutes.

[0023] Preferably, in the above-mentioned method for preparing D-psicose jelly candy, the first heating temperature is 70-80° C.;

[0024] Preferably, in the above-mentioned method for preparing D-psicose jelly candy, the mass ratio of gelatin to part of water is 1:2.

[0025] Preferably, in the above method for preparing D-psicose jelly candies, the second heating temperature is 95-120°C.

[0026] It can be seen from the above technical solution that compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention prepares D-psicose jelly candy by using gelatin, water, isomalt, D-psicose and a composition of steviol glycoside rebaudioside M, polydextrose, sorbitol, citric acid, fruit juice, edible flavor and edible pigment according to optimized dosage formula and production process steps. Compared with traditional sugars, psicose is hardly metabolized when passing through the human intestine, does not generate energy, and has a comprehensive calorie content of only 5-10% of that of sucrose. The mouthfeel of D-psicose is very close to that of sucrose, and its sweetness is 0.7 times that of sucrose. The sweetness of stevioside is 200-300 times that of sucrose, and its calorific value is only 1 / 300 of that of sucrose. Therefore, the D-psicose jelly candy is sweet and sour, chewy and chewy, low in calories, and prevents dental caries. It can be eaten by children and people who control energy intake, and is a functional gel candy with certain health care effects. DETAILED DESCRIPTION

[0028] The present invention provides a D-psicose jelly candy, comprising the following raw materials in parts by weight:

[0029] 15-25 parts of gelatin; 60-75 parts of water; 45-60 parts of isomalt; 30-45 parts of sweetener; 5-10 parts of polydextrose; 15-30 parts of sorbitol; 2-6 parts of citric acid solution; 0-10 parts of fruit juice; 0-2 parts of edible flavor; 0-1 part of edible coloring.

[0030] In the present invention, the weight portion of the gelatin is preferably 15 to 25 parts, more preferably 18 to 23 parts, and even more preferably 20 to 22 parts.

[0031] In the present invention, the weight portion of water is preferably 60 to 75 parts, more preferably 62 to 71 parts, and even more preferably 65 to 70 parts.

[0032] In the present invention, the weight portion of the isomalt is preferably 45 to 60 parts, more preferably 47 to 58 parts, and even more preferably 50 to 55 parts.

[0033] In the present invention, the weight portion of the sweetener is preferably 30 to 45 parts, more preferably 32 to 43 parts, and even more preferably 35 to 40 parts.

[0034] In the present invention, the weight portion of the polydextrose is preferably 5 to 10 parts, more preferably 6 to 9 parts, and even more preferably 7 to 8 parts.

[0035] In the present invention, the weight portion of sorbitol is preferably 15 to 30 parts, more preferably 16 to 25 parts, and even more preferably 18 to 20 parts.

[0036] In the present invention, the weight portion of the citric acid solution is preferably 2 to 6 parts, more preferably 2.5 to 5 parts, and even more preferably 3 to 4 parts.

[0037] In the present invention, the weight portion of the fruit juice is preferably 3 to 8 parts, more preferably 4 to 8 parts, and even more preferably 5 to 7 parts.

[0038] In the present invention, the weight portion of the edible flavor is preferably 0 to 2 parts, more preferably 0.5 to 1.5 parts, and even more preferably 0.8 to 1.2 parts.

[0039] In the present invention, the weight portion of the food coloring is preferably 0 to 1 part, more preferably 0.2 to 0.8 part, and even more preferably 0.5 to 0.6 part.

[0040] In the present invention, the sweetener is a composition of D-psicose and steviol glycoside rebaudioside M.

[0041] In the present invention, the mass ratio of D-psicose to steviol glycoside rebaudioside M in the sweetener is 98-99:1-2, more preferably 98.5-99.8:1.5-0.2, and more preferably 99.82:0.18.

[0042] In the present invention, the D-psicose is a solid with a purity of 98% to 99%, a sweetness of 65% to 70% of sucrose, and an energy of 10% of sucrose. It does not increase blood sugar and does not cause tooth decay. It can be used in children's food and is an ideal food sweetener.

[0043] In the present invention, the concentration of the citric acid solution is preferably 40 to 60 wt %, more preferably 42 to 55 wt %, and even more preferably 45 to 50 wt %.

[0044] In the present invention, the fruit juice is preferably grape juice.

[0045] In the present invention, the edible flavor is preferably grape flavor.

[0046] In the present invention, the food pigment is preferably purple carotene.

[0047] The present invention also provides a method for preparing D-psicose jelly candy, comprising the following steps:

[0048] The gelatin and part of the water are mixed, soaked, and then first heated to obtain a gelatin solution;

[0049] isomalt, sweetener, polydextrose, sorbitol and remaining water are mixed and heated for a second time to obtain a complex sugar solution;

[0050] The gelatin solution and the complex sugar solution are mixed to obtain a complex gel solution;

[0051] The composite gel is subjected to a third heating to evaporate the water in the composite gel to a Brix degree of 75 to 80° Bx, thereby obtaining a composite gel solution after evaporation treatment;

[0052] The citric acid solution, fruit juice, edible flavors and edible pigments are added to the composite gel solution after evaporation, and the composite gel solution is heated for the fourth time until the Brix of the composite gel solution is 75-80° Bx to obtain D-psicose jelly candy.

[0053] In the present invention, the soaking time is preferably 30 minutes.

[0054] In the present invention, the first heating temperature is preferably 70 to 80°C, more preferably 72 to 78°C, and even more preferably 74 to 76°C.

[0055] In the present invention, the mass ratio of the gelatin to part of the water is preferably 1:2.

[0056] In the present invention, the second heating temperature is preferably 95 to 120°C, more preferably 100 to 115°C, and even more preferably 105 to 110°C.

[0057] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0058] Example 1

[0059] Raw material formula: 15 parts of gelatin; 75 parts of water; 45 parts of isomalt; 40 parts of a combination of D-psicose and steviol glycoside rebaudioside M; 5 parts of polydextrose; 20 parts of sorbitol; 5 parts of 50% citric acid solution; 5 parts of fruit juice; 1 part of edible flavor; 0.3 parts of edible coloring; wherein the mass ratio of D-psicose to steviol glycoside rebaudioside M is (99.82:0.18); the fruit juice is grape juice; the edible flavor is grape flavor; and the edible coloring is purple carotene.

[0060] Production steps:

[0061] (1): Add water twice the weight of gelatin to gelatin and soak for 30 minutes, then heat in a water bath at 70°C to dissolve the gelatin to obtain a gelatin solution;

[0062] (2): adding the weighed isomalt, D-psicose and stevioside rebaudioside M composition, polydextrose, sorbitol and water, and heating and dissolving them at 120° C. to obtain a complex sugar solution;

[0063] (3): adding the gelatin solution to the composite sugar solution to obtain a composite gel solution;

[0064] (4): After continuous stirring and heating, the water content of the composite gel liquid is evaporated to a Brix degree of 75°Bx;

[0065] (5): Add 50wt% citric acid solution, fruit juice, edible flavor and edible coloring to the composite gel solution, continue stirring and heating until the Brix degree of the composite gel solution is 75°Bx, and cast the composite gel solution into shape and demold it.

[0066] Example 2

[0067] Raw material formula: 20 parts of gelatin; 80 parts of water; 45 parts of isomalt; 35 parts of a combination of D-psicose and steviol glycoside rebaudioside M; 10 parts of polydextrose; 20 parts of sorbitol; 4 parts of 50% citric acid solution; 9 parts of fruit juice; 1 part of edible flavor; 0.3 parts of edible coloring; wherein the mass ratio of D-psicose to steviol glycoside rebaudioside M is (99.82:0.18); the fruit juice is grape juice; the edible flavor is grape flavor; and the edible coloring is purple carotene.

[0068] Production steps:

[0069] (1): Add water twice the weight of gelatin to gelatin and soak for 30 minutes, then heat in a water bath at 75°C to dissolve the gelatin to obtain a gelatin solution;

[0070] (2): adding the weighed isomalt, D-psicose and stevioside rebaudioside M combination, polydextrose, sorbitol and water, and heating and dissolving them at 115° C. to obtain a complex sugar solution;

[0071] (3): adding the gelatin solution to the composite sugar solution to obtain a composite gel solution;

[0072] (4): After continuous stirring and heating, the water content of the composite gel liquid is evaporated to a Brix of 76°Bx;

[0073] (5): Add 50% citric acid solution, fruit juice, edible flavor and edible coloring to the composite gel liquid, continue stirring and heating until the brix degree of the composite gel liquid is 75° Bx, and cast the composite gel liquid into shape and demold it.

[0074] Example 3

[0075] Raw material formula: 20 parts of gelatin; 80 parts of water; 50 parts of isomalt; 33 parts of a combination of D-psicose and steviol glycoside rebaudioside M; 5 parts of polydextrose; 23 parts of sorbitol; 4 parts of 50% citric acid solution; 40 parts of fruit juice; 1 part of edible flavor; 0.3 parts of edible coloring; wherein the mass ratio of D-psicose to steviol glycoside rebaudioside M is (99.82:0.18); the fruit juice is grape juice; the edible flavor is grape flavor; and the edible coloring is purple carotene.

[0076] Production steps:

[0077] (1): Add water twice the weight of gelatin to gelatin and soak for 30 minutes, then heat in a water bath at 80°C to dissolve the gelatin to obtain a gelatin solution;

[0078] (2): adding the weighed isomalt, D-psicose and stevioside rebaudioside M composition, polydextrose, sorbitol and water, and heating and dissolving them at 120° C. to obtain a complex sugar solution;

[0079] (3): adding the gelatin solution to the composite sugar solution to obtain a composite gel solution;

[0080] (4): After continuous stirring and heating, the water content of the composite gel liquid is evaporated to a Brix of 78°Bx;

[0081] (5): Add 50% citric acid solution, fruit juice, edible flavor and edible coloring to the composite gel solution, continue stirring and heating until the brix degree of the composite gel solution is 76° Bx, and cast the composite gel solution into shape and demold it.

[0082] Example 4

[0083] Raw material formula: 18 parts of gelatin; 75 parts of water; 45 parts of isomalt; 35 parts of a combination of D-psicose and steviol glycoside rebaudioside M; 10 parts of polydextrose; 20 parts of sorbitol; 3 parts of 50% citric acid solution; 50 parts of fruit juice; 1 part of edible flavor; 0.3 parts of edible coloring; wherein the mass ratio of D-psicose to steviol glycoside rebaudioside M is (99.82:0.18); the fruit juice is concentrated grape juice; the edible flavor is grape flavor; and the edible coloring is purple carotene.

[0084] Production steps:

[0085] (1): Add water twice the weight of gelatin to gelatin and soak for 30 minutes, then heat in a water bath at 75°C to dissolve the gelatin to obtain a gelatin solution;

[0086] (2): adding the weighed isomalt, D-psicose and stevioside rebaudioside M combination, polydextrose, sorbitol and water, and heating and dissolving them at 100° C. to obtain a complex sugar solution;

[0087] (3): adding the gelatin solution to the composite sugar solution to obtain a composite gel solution;

[0088] (4): After continuous stirring and heating, the water content of the composite gel liquid is evaporated to a Brix of 76°Bx;

[0089] (5): Add 50% citric acid solution, fruit juice, edible flavor and edible coloring to the composite gel solution, continue stirring and heating until the brix degree of the composite gel solution is 75° Bx, and cast the composite gel solution into shape and demold it.

[0090] Example 5

[0091] Raw material formula: 25 parts of gelatin; 85 parts of water; 50 parts of isomalt; 40 parts of a combination of D-psicose and steviol glycoside rebaudioside M; 5 parts of polydextrose; 15 parts of sorbitol; 4 parts of 50% citric acid solution; 8 parts of fruit juice; 1 part of edible flavor; 0.3 parts of edible coloring; wherein the mass ratio of D-psicose to steviol glycoside rebaudioside M is (99.82:0.18); the fruit juice is grape juice; the edible flavor is grape flavor; and the edible coloring is purple carotene.

[0092] Production steps:

[0093] (1): Add water twice the weight of gelatin to gelatin and soak for 30 minutes, then heat in a water bath at 79°C to dissolve the gelatin to obtain a gelatin solution;

[0094] (2): adding the weighed isomalt, D-psicose and stevioside rebaudioside M combination, polydextrose, sorbitol and water, and heating and dissolving them at 100° C. to obtain a complex sugar solution;

[0095] (3): adding the gelatin solution to the composite sugar solution to obtain a composite gel solution;

[0096] (4): After continuous stirring and heating, the water content of the composite gel liquid is evaporated to a Brix degree of 75°Bx;

[0097] (5): Add 50% citric acid solution, fruit juice, edible flavor and edible coloring to the composite gel liquid, continue stirring and heating until the brix degree of the composite gel liquid is 75° Bx, and cast the composite gel liquid into shape and demold it.

[0098] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A D-psicose jelly candy, characterized in that: The preparation comprises the following raw materials in parts by weight: 15-25 parts of gelatin; 60-75 parts of water; 45-60 parts of isomalt; 30-45 parts of sweetener; 5-10 parts of polydextrose; 15-30 parts of sorbitol; 2-6 parts of citric acid solution; 0-10 parts of fruit juice; 0-2 parts of edible flavor; 0-1 part of edible coloring; The sweetener is a composition of D-psicose and steviol glycoside rebaudioside M.

2. The D-psicose jelly candy according to claim 1, characterized in that: The concentration of the citric acid solution is 40-60 wt %.

3. The D-psicose jelly candy according to claim 1 or 2, characterized in that: The juice is grape juice; The edible flavor is grape flavor; The food coloring is purple carotene.

4. The method for preparing D-psicose jelly candy according to any one of claims 1 to 3, characterized in that: The following steps are involved: The gelatin and part of the water are mixed, soaked, and then first heated to obtain a gelatin solution; isomalt, sweetener, polydextrose, sorbitol and remaining water are mixed and heated for a second time to obtain a complex sugar solution; The gelatin solution and the complex sugar solution are mixed to obtain a complex gel solution; The composite gel is subjected to a third heating to evaporate the water in the composite gel to a Brix degree of 75 to 80° Bx, thereby obtaining a composite gel solution after evaporation treatment; The citric acid solution, fruit juice, edible flavors and edible pigments are added to the composite gel solution after evaporation, and the composite gel solution is heated for the fourth time until the Brix of the composite gel solution is 75-80° Bx to obtain D-psicose jelly candy.

5. The method for preparing D-psicose jelly candy according to claim 4, characterized in that: The soaking time is 30 minutes.

6. The method for preparing D-psicose jelly candy according to claim 4 or 5, characterized in that: The first heating temperature is 70-80°C.

7. The method for preparing D-psicose jelly candy according to claim 6, characterized in that: The mass ratio of the gelatin to part of the water is 1:

2.

8. The method for preparing D-psicose jelly candy according to claim 7, characterized in that: The second heating temperature is 95-120°C.