Beauty-maintaining sugar-free gel candy as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food preparation, and particularly relates to a beautifying sugar-free gel candy as well as a preparation method and application thereof. On the basis of the preparation raw materials, the solid content of boiled sugar liquid is limited to be 72%-77% in the preparation process, and meanwhile, the solid content of a mixture before pouring is controlled to be 70%-74%, so that the purposes of regulating and controlling the sensory quality, forming demolding, stability and other characteristics of the sugar-free gel candy are achieved; the prepared sugar-free gel candy has higher stability, is easier to store and is not easy to deteriorate; higher sensory scores such as color, taste, tissue form, flavor and the like are achieved; meanwhile, by considering parameters such as forming, demolding and the like, the sugar-free gel candy is easier to produce, and large-scale production is facilitated. Furthermore, the prepared sugar-free gel candy can better exert the beautifying and health-care effects.

Description

Technical Field

[0001] The invention belongs to the technical field of food preparation, and in particular relates to a beauty sugar-free gel candy and a preparation method and application thereof. Background Art

[0002] As people's health awareness becomes stronger and stronger, daily health care has become a trend, and the demand for internal beauty products by beauty lovers is also increasing. Currently, the common beauty products on the market are mainly tablets, powders and capsules. These dosage forms are similar to drugs, which are far from the food health care that people pursue, and the effects are relatively single. Therefore, the development of new dosage forms and multi-functional health foods is an inevitable trend in this field.

[0003] In this regard, some existing studies have developed soft candy-type beauty and health products, and provided soft candy preparation raw materials and preparation methods, but they use a conventional gelatin main system and add sucrose and glucose syrup materials. Long-term consumption will cause the risk of increased blood sugar or obesity, and is not conducive to consumption by diabetic patients. Therefore, providing a simple to make, effective, plant-based and sugar-free beauty gel candy and its preparation method is an important direction of research and development in this field.

[0004] Following this research and development trend, a large number of functional gel candies have appeared on the market, which have introduced some nutrients in the form of gel candies, such as vitamin C, DHA, and multiple vitamins, etc., to prepare vitamin C gel candies, DHA gel candies, and multi-dimensional gel candies to meet people's daily health needs. Among them, since multi-dimensional gel candies can provide relatively comprehensive nutrients, the market demand continues to expand.

[0005] With the continuous expansion of market demand, the large-scale production of gel candy has become very important. During the production process, the mixing stability of functional materials seriously affects the production efficiency of gel candy. However, in the existing gel candy production process, the solubility of each material is different and even insoluble matter exists. In order to ensure uniform mixing, the material needs to be suspended, but long-term heat preservation and stirring will cause precipitation, resulting in the inability to smoothly produce gel candy. Summary of the invention

[0006] The object of the present invention is to provide a beauty sugar-free gel candy and a preparation method and application thereof. The sugar-free gel candy has better sensory flavor and higher stability, and the preparation method is more convenient for scale-up.

[0007] The present invention provides a sugar-free gel candy, comprising the following raw materials in parts by weight:

[0008] 475-525 parts of sugar alcohol liquid or syrup, 376-392 parts of solid sugar alcohol, 15-20 parts of pectin, 0-13 parts of carrageenan, 10-48 parts of vitamins, 5-10 parts of bearberry leaf extract, 5-10 parts of thymus extract, 10-50 parts of collagen peptides, 1-5 parts of milk thistle extract, 4-8 parts of sodium citrate, 2-7 parts of organic acid, 2-10 parts of natural pigment, 2-5 parts of natural flavor and 175-500 parts of purified water.

[0009] Preferably, the sugar alcohol liquid includes one or more of maltitol liquid, sorbitol liquid and xylitol liquid; the syrup includes one or more of maltose syrup, tapioca syrup, glucose syrup and inulin syrup; the solid sugar alcohol includes one or more of maltitol, xylitol, D-mannitol, isomalt and erythritol.

[0010] Preferably, the vitamins include one or more of niacinamide, vitamin E and vitamin C; and the organic acid includes citric acid and / or malic acid.

[0011] Preferably, the natural pigment comprises one or more of carrot juice concentrate, blackcurrant juice concentrate, β-carotene, lutein, annatto, curcumin, cochineal, sodium copper chlorophyllin, vegetable carbon black, caramel color, grape skin red, beet red and lycopene.

[0012] Preferably, the natural flavor includes one or more of natural orange flavor, natural mixed berry flavor, natural lemon flavor, natural mango flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural lychee flavor, natural peach flavor, natural grape flavor, natural passion fruit flavor, natural sea buckthorn flavor, natural kiwi flavor, natural papaya flavor, natural banana flavor, natural rose flavor, natural rose hip flavor and natural strawberry flavor.

[0013] The present invention also provides a method for preparing the sugar-free gel candy described in the above technical solution, comprising the following steps:

[0014] 1) dissolving pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol in purified water to obtain a colloidal solution;

[0015] 2) mixing and dissolving collagen peptide, bearberry leaf extract, thymus extract, milk thistle extract, and vitamins other than vitamin E with purified water to obtain an efficacy solution;

[0016] 3) mixing the sugar solution, solid sugar alcohol and purified water, heating them to 100-110° C., mixing them with the colloidal solution and continuing to boil until the solid content of the sugar solution reaches 72%-77%, thereby obtaining a mixed liquid, wherein the sugar solution is a sugar alcohol liquid or syrup;

[0017] 4) After the temperature of the mixed liquid is lowered to 90° C., the efficacy solution, vitamin E, the mixed liquid, natural pigments, natural flavors and organic acids are mixed to obtain a mixed material, wherein the solid content of the mixed material is 70% to 74%;

[0018] 5) pouring and demolding the mixed material, and polishing and drying the demolded candy to obtain the sugar-free jelly candy;

[0019] There is no particular order in time between step 2) and step 3); there is no particular order in time between step 1) and step 2).

[0020] Preferably, the purified water in step 1) is hot water, and the temperature of the hot water is 75-85° C.; the weight ratio of the purified water to the total weight of other raw materials in step 1) is 2.0:1-5:1.

[0021] Preferably, the amount of purified water used in step 2) is the sum of the weight of collagen peptides, bearberry leaf extract, thymus extract, milk thistle extract and vitamins other than vitamin E.

[0022] Preferably, the demoulding is cooling demoulding, the temperature of the cooling demoulding is 4° C., and the time is 5 minutes; the water content of the sugar-free gel candy obtained after the drying is 15% to 17%.

[0023] The present invention also provides the use of the sugar-free gel candy described in the above technical solution or the sugar-free gel candy prepared by the preparation method described in the above technical solution in beauty and / or health care.

[0024] Beneficial effects:

[0025] The invention provides a sugar-free gel candy, comprising the following raw materials in parts by weight: 475-525 parts of sugar alcohol liquid or syrup, 376-392 parts of solid sugar alcohol, 15-20 parts of pectin, 0-13 parts of carrageenan, 10-48 parts of vitamins, 5-10 parts of bearberry leaf extract, 5-10 parts of thymus extract, 10-50 parts of collagen peptides, 1-5 parts of milk thistle extract, 4-8 parts of sodium citrate, 2-7 parts of organic acid, 2-10 parts of natural pigment, 2-5 parts of natural flavor and 175-500 parts of purified water. Based on the above-mentioned raw materials, the present invention also provides a method for preparing the sugar-free gel candy of the above-mentioned technical scheme. In the process of preparing the sugar-free gel candy, the present invention limits the solid content of the boiled sugar solution to 72% to 77%, and controls the solid content of the mixture before pouring to 70% to 74% to regulate the sensory quality, molding demoulding and stability of the sugar-free gel candy, so that the prepared sugar-free gel candy has higher stability, is easier to store, and is not easy to deteriorate; it has higher scores in sensory scores such as color, taste, tissue morphology and flavor; at the same time, considering parameters such as molding demoulding, the sugar-free gel candy of the present invention is easier to produce and convenient for scale. Furthermore, the prepared sugar-free gel candy can better play the effect of beauty and health care. DETAILED DESCRIPTION

[0026] The present invention provides a sugar-free gel candy, comprising the following raw materials in parts by weight:

[0027] 475-525 parts of sugar alcohol liquid or syrup, 376-392 parts of solid sugar alcohol, 15-20 parts of pectin, 0-13 parts of carrageenan, 10-48 parts of vitamins, 5-10 parts of bearberry leaf extract, 5-10 parts of thymus extract, 10-50 parts of collagen peptides, 1-5 parts of milk thistle extract, 4-8 parts of sodium citrate, 2-7 parts of organic acid, 2-10 parts of natural pigment, 2-5 parts of natural flavor and 175-500 parts of purified water.

[0028] As an embodiment, the weight proportion of the sugar alcohol liquid or syrup in the sugar-free gel candy of the present invention can be 490 to 510 parts. As an embodiment, the sugar alcohol liquid can be one or more of maltitol liquid, sorbitol liquid and xylitol liquid; the syrup can be one or more of maltose syrup, tapioca syrup, glucose syrup and inulin syrup. The function of adding the sugar alcohol liquid or syrup to the sugar-free gel candy of the present invention is to provide sweetness, fill the sugar structure, and add it in a certain proportion to maintain the good stability of the soft candy.

[0029] As an embodiment, the weight proportion of solid sugar alcohol in the sugar-free gel candy of the present invention can be 380 to 390 parts. As an embodiment, the solid sugar alcohol can be one or more of maltitol, xylitol, D-mannitol, isomalt and erythritol. The purpose of adding solid sugar alcohol to the sugar-free gel candy of the present invention is to provide sweetness, fill the sugar structure, and add in a certain proportion to maintain the good stability of the soft candy.

[0030] As an embodiment, the weight proportion of pectin in the sugar-free gel candy of the present invention may be 16 to 18 parts.

[0031] As an embodiment, the weight proportion of carrageenan in the sugar-free gel candy of the present invention may be 5 to 10 parts.

[0032] As an embodiment, the weight proportion of vitamins in the sugar-free gel candy of the present invention may be 20 to 30 parts. As an embodiment, the vitamins of the present invention may be one or more of nicotinamide, vitamin E and vitamin C. Nicotinamide can be decomposed into nicotinic acid in the body and has an anti-rough skin effect. Nicotinamide can prevent the transport of melanosomes from melanocytes to keratinocytes, and can accelerate metabolism to promote the shedding of melanin keratinocytes, thereby affecting skin pigmentation. At the same time, nicotinamide can also prevent collagen degradation and improve skin barrier. Vitamin E can eliminate the accumulation of lipofuscin in cells, and has good effects on skin whitening and lightening spots; at the same time, vitamin E can stabilize the protein active structure of the cell membrane, scavenge free radicals, promote the normal development of muscles and maintain the elasticity of the skin, so that the skin and body remain energetic. Vitamin C has a strong reducing property and can remove free radicals in the body, prevent the destruction of cell and subcellular biological membranes, and play a role in delaying aging to a certain extent; Vitamin C participates in the redox reaction in the body, reduces the permeability of the interstitial cell matrix, and has an auxiliary therapeutic effect on skin allergic diseases. In addition, it can also block the production of tyrosinase, affect the production of melanin, and play a certain role in removing chloasma.

[0033] As an embodiment, the weight proportion of bearberry leaf extract in the sugar-free gel candy of the present invention can be 7 to 8 parts. Bearberry leaf extract is an active ingredient extracted from the dried leaves of bearberry, a plant of Ericaceae, and its main components are arbutin and ursolic acid. In addition to having multiple pharmacological activities such as antibacterial, antitussive, and diuretic, arbutin is also an inhibitor of tyrosinase in human melanocytes; arbutin can effectively inhibit the activity of biological tyrosinase in the skin, block the formation of melanin, and accelerate the decomposition and excretion of melanin by directly combining with tyrosinase, thereby reducing skin pigmentation and removing spots and freckles.

[0034] As an embodiment, the weight proportion of thymus extract in the sugar-free gel candy of the present invention is 7 to 9 parts. Thymus extract can promote the differentiation of lymphocytes into mature T lymphocytes with immune functions, regulate and enhance the immune function of the human body, and is an excellent immunomodulator; at the same time, thymus extract also has the ability to scavenge superoxide free radicals and inhibit tyrosinase when added to cosmetics, thereby playing an antioxidant and melanin inhibition role.

[0035] As an embodiment, the weight proportion of collagen peptide in the sugar-free gel candy of the present invention can be 20 to 40 parts. As an embodiment, the mass ratio of collagen peptide with a relative molecular weight less than 10,000 in the collagen peptide is ≥ 90.0%. Collagen peptide is the product of collagen after protease degradation. Compared with collagen, it has higher digestion and absorption performance. It can not only promote bone formation and improve bone strength, but also protect gastric mucosa, and has anti-ulcer and anti-allergic effects; the most important thing is that 70% of human skin is collagen. Timely supplementation of collagen can lock skin moisture, improve skin problems and delay aging. More importantly, the present invention uses collagen peptides in combination with vitamins, milk thistle extracts and other effective ingredients to achieve better beauty and health effects, such as better improvement of skin moisture and anti-aging activity.

[0036] As an embodiment, the weight proportion of the milk thistle extract in the sugar-free gel candy of the present invention can be 2 to 4 parts. Silymarin in the milk thistle extract has a strong antioxidant function, which can protect liver cells from toxic substances and free radical damage; promote protein synthesis, accelerate the production of new liver cells, or allow damaged liver cells to repair themselves; in addition, silymarin has the effects of anti-radiation, anti-aging, prevention and treatment of arteriosclerosis and delaying skin aging.

[0037] As an embodiment, the weight proportion of sodium citrate in the sugar-free gel candy of the present invention is 5 to 7 parts. The sodium citrate of the present invention has a buffering effect.

[0038] As an embodiment, the weight proportion of the organic acid in the sugar-free gel candy of the present invention may be 3 to 5 parts. As an embodiment, the organic acid may be citric acid and / or malic acid.

[0039] As an embodiment, the weight proportion of natural pigment in the sugar-free gel candy of the present invention is 6 to 8 parts. As an embodiment, the natural pigment can be one or more of carrot juice concentrate, blackcurrant juice concentrate, β-carotene, lutein, annatto, curcumin, cochineal, sodium copper chlorophyllin, vegetable carbon black, caramel color, grape skin red, beet red and lycopene.

[0040] As an embodiment, the weight proportion of the natural flavor in the sugar-free gel candy of the present invention can be 3 to 4 parts. As an embodiment, the natural flavor of the present invention can be one or more of natural orange flavor, natural mixed berry flavor, natural lemon flavor, natural mango flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural lychee flavor, natural peach flavor, natural grape flavor, natural passion fruit flavor, natural roxburgh flavor, natural kiwi flavor, natural papaya flavor, natural banana flavor, natural rose flavor, natural rosehip flavor and natural strawberry flavor.

[0041] The raw materials in the sugar-free gel candy of the present invention are all plant-based raw materials, which effectively avoids skin glycation caused by excessive sugar intake, and also provides a choice for vegetarian consumers, thereby increasing the market value of gel candy. In addition, the sugar-free gel candy incorporates a variety of functional ingredients, and a synergistic effect can be achieved according to the type and amount of the functional ingredients in the present invention to achieve better beauty and health care effects, such as whitening, moisturizing, anti-oxidation, light spot and anti-aging.

[0042] The present invention also provides a method for preparing the sugar-free gel candy described in the above technical solution, comprising the following steps:

[0043] 1) dissolving pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol in purified water to obtain a colloidal solution;

[0044] 2) mixing and dissolving collagen peptide, bearberry leaf extract, thymus extract, milk thistle extract, and vitamins other than vitamin E with purified water to obtain an efficacy solution;

[0045] 3) mixing the sugar solution, solid sugar alcohol and purified water, heating them to 100-110° C., mixing them with the colloidal solution and continuing to boil until the solid content of the sugar solution reaches 72%-77%, thereby obtaining a mixed liquid, wherein the sugar solution is a sugar alcohol liquid or syrup;

[0046] 4) After the temperature of the mixed liquid is lowered to 90° C., the efficacy solution, vitamin E, the mixed liquid, natural pigments, natural flavors and organic acids are mixed to obtain a mixed material, wherein the solid content of the mixed material is 70% to 74%;

[0047] 5) pouring and demolding the mixed material, and polishing and drying the demolded candy to obtain the sugar-free jelly candy;

[0048] There is no particular order in time between step 2) and step 3); there is no particular order in time between step 1) and step 2).

[0049] The present invention dissolves pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol in purified water to obtain a colloidal solution. As an embodiment, the purified water of the present invention is hot water, and the temperature of the hot water is 75-85°C; the weight ratio of the purified water to the total amount of pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol is 2.0:1-5:1; as another embodiment, the weight ratio of the purified water to the total amount of pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol is 2.5:1-3.5:1. As an embodiment, the present invention keeps the colloidal solution warm at 80-85°C for standby use. The solid sugar alcohol is used as a dispersant in this step; the amount of the solid sugar alcohol in this step is 3 / 20-1 / 2 of the total amount of solid sugar alcohol in the raw material for preparing sugar-free gel candy. As an embodiment, the mass ratio of the organic acid in this step to the organic acid in step 4) is (0.3-1):1; in the step, the role of the organic acid and sodium citrate is to adjust the colloidal structure.

[0050] The present invention mixes and dissolves collagen peptides, bearberry leaf extract, thymus extract, milk thistle extract, and vitamins other than vitamin E with water to obtain an effective solution. As an embodiment, the amount of water used in the present invention is the sum of the weights of collagen peptides, bearberry leaf extract, thymus extract, milk thistle extract, and vitamins other than vitamin E. The reason why vitamin E is not dissolved in this step is that vitamin E is a fat-soluble vitamin, and adding it alone is more conducive to dissolution and production.

[0051] After obtaining the colloidal solution, the present invention mixes the sugar solution, solid sugar alcohol and purified water and heats them to 100-110° C., mixes with the colloidal solution and continues to boil until the solid content of the sugar solution reaches 72%-77%, to obtain a mixed liquid, wherein the sugar solution is a sugar alcohol liquid or syrup. The present invention controls the solid content of the sugar solution within the range of 72%-77%, which has the advantages of good molding effect and strong stability. The solid sugar alcohol is used as a sweetener in this step; the amount of the solid sugar alcohol used in this step is 1 / 2-17 / 20 of the total amount of solid sugar alcohol in the raw materials for preparing sugar-free gel candy.

[0052] After obtaining the efficacy solution and the mixed liquid, the present invention lowers the temperature of the mixed liquid to 90° C., mixes the efficacy solution, vitamin E, the mixed liquid, natural pigments, natural flavors and organic acids to obtain a mixed material, wherein the solid content of the mixed material is 70% to 74%. The present invention controls the solid content of the mixed material to 70% to 74%, which is beneficial to the pouring, molding and later stability of the soft candy. In this step, the organic acid is used as a gelling agent.

[0053] After obtaining the mixed material, the present invention casts and demolds the mixed material, and polishes and dries the demolded candy to obtain the sugar-free gel candy. As an embodiment, the present invention casts the mixed material into a metal mold using a hot pouring hopper and demolds it. As an embodiment, the demolding is cooling demolding, and the temperature of the cooling demolding is 4°C and the time is 5 minutes. As an embodiment, the drying method of the present invention is blast drying, and the temperature of the blast drying can be 30 to 45°C and the time is 15 to 36 hours; as another embodiment, the temperature of the blast drying can be 40°C and the time is 24 hours. As an embodiment, the water content of the sugar-free gel candy obtained after drying of the present invention is 15% to 17%.

[0054] The present invention also provides the use of the sugar-free gel candy described in the above technical solution or the sugar-free gel candy prepared by the preparation method described in the above technical solution in beauty and / or health care. As an embodiment, the beauty of the present invention includes but is not limited to one or more of whitening, moisturizing, anti-oxidation, lightening and anti-aging.

[0055] In order to further illustrate the present invention, the technical solutions provided by the present invention are described in detail below in conjunction with embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0056] The raw materials used in the following examples were purchased from conventional commercial channels in the art.

[0057] Example 1

[0058] A beauty sugar-free gel candy and preparation method thereof:

[0059] 1. The mass composition of the raw materials is as follows: 20 parts of pectin, 4 parts of sodium citrate, 7 parts of citric acid, 50 parts of collagen peptide, 5 parts of bearberry leaf extract, 10 parts of thymus extract, 1 part of milk thistle extract, 10 parts of niacinamide, 20 parts of vitamin C, 400 parts of maltitol liquid, 75 parts of sorbitol liquid, 276 parts of maltitol, 60 parts of D-mannitol, 40 parts of xylitol, 18 parts of vitamin E, 2 parts of purple carrot concentrate and 5 parts of natural peach flavor.

[0060] 2. The preparation method is as follows:

[0061] a. Weigh 20 parts of pectin, 4 parts of sodium citrate, 2 parts of citric acid, and 60 parts of maltitol, mix thoroughly, add 200 parts of 80°C purified water and stir until the pectin is completely dissolved to obtain a pectin solution, keep it warm at 80°C and set aside.

[0062] b. Mix 50 parts of collagen peptide, 5 parts of bearberry leaf extract, 10 parts of thymus extract, 1 part of milk thistle extract, 10 parts of niacinamide, and 20 parts of vitamin C, and dissolve them in purified water of the same mass as the total amount of other materials in step b, stir, and obtain an effective solution for standby use.

[0063] c. Weigh the required 400 parts of maltitol solution, 75 parts of sorbitol solution, 216 parts of maltitol, 60 parts of D-mannitol, 40 parts of xylitol and 4 parts of purified water, stir evenly, heat to 100-110°C while stirring, continue stirring and add the pectin solution in step a, boil the sugar solution solids at 77% to obtain a mixed liquid.

[0064] d. When the temperature of the mixed liquid in step c is reduced to 90°C, the efficacy solution obtained in step b and 18 parts of vitamin E are added to the mixed liquid in step c, and then 2 parts of purple carrot juice concentrate and 5 parts of natural peach flavor and 5 parts of citric acid are added, and the mixture is stirred and mixed evenly, and the solid content of the final mixture is controlled at 74% to obtain a mixed material.

[0065] e. Pour the mixture obtained in step d into a metal mold using a hot pouring hopper, place it in a cold channel at 4°C for 5 minutes, then demould it, and polish the surface of the candy with a coating agent.

[0066] f. Place the polished gel candy in e on a mesh screen and dry it in a blast drying oven at 40°C for 24 hours. Use a rapid moisture meter to measure the final moisture content of the candy to obtain the final beauty sugar-free gel candy product.

[0067] Example 2

[0068] A beauty sugar-free gel candy and preparation method thereof:

[0069] 1. The quality composition of raw materials is as follows:

[0070] 15 parts pectin, 8 parts sodium citrate, 13 parts carrageenan, 60 parts isomalt, 10 parts collagen peptides, 10 parts bearberry leaf extract, 5 parts thymus extract, 5 parts milk thistle extract, 5 parts niacinamide, 521 parts maltitol liquid, 200 parts maltitol, 80 parts isomalt, 52 parts xylitol, 5 parts vitamin E, 5 parts annatto, 5 parts natural orange flavor and 6 parts citric acid.

[0071] 2. The preparation method is as follows:

[0072] a. Weigh 15 parts of pectin, 8 parts of sodium citrate, 2 parts of citric acid, 13 parts of carrageenan, and 60 parts of isomalt, mix thoroughly, add 350 parts of 80°C purified water and stir until the pectin is completely dissolved to obtain a pectin carrageenan solution, keep warm at 85°C and set aside.

[0073] b. Mix 10 parts of collagen peptide, 10 parts of bearberry leaf extract, 5 parts of thymus extract, 5 parts of milk thistle extract, and 5 parts of niacinamide, and dissolve them in purified water of the same mass as the total amount of other materials in step b, stir, and obtain an effective solution for later use.

[0074] c. Weigh the required 521 parts of maltitol solution, 200 parts of maltitol, 80 parts of isomalt, 52 parts of xylitol, and 12 parts of purified water, stir evenly, heat to 100-110°C while stirring, continue stirring and add the pectin carrageenan solution in step a, boil the sugar solution solids at 77%, and obtain a mixed liquid.

[0075] d. When the temperature of the mixed liquid in step c is reduced to 90°C, the efficacy solution obtained in step b and 5 parts of vitamin E are added to the mixed liquid in step c, and then 5 parts of annatto, 5 parts of natural orange flavor and 4 parts of citric acid are added, and the mixture is stirred and mixed evenly to control the solid content of the final mixture to 70%.

[0076] e. Same as step e of Example 1.

[0077] f. The same as step f of Example 1 is used to obtain the finished product of the beauty sugar-free gel candy.

[0078] Example 3

[0079] A beauty sugar-free gel candy and preparation method thereof:

[0080] 1. The mass composition of the raw materials is as follows: 18 parts of pectin, 4 parts of sodium citrate, 4 parts of citric acid, 30 parts of collagen peptide, 6 parts of bearberry leaf extract, 7 parts of thymus extract, 4 parts of milk thistle extract, 6 parts of niacinamide, 10 parts of vitamin C, 500 parts of maltitol liquid, 180 parts of maltitol, 100 parts of xylitol, 60 parts of isomalt, 44 parts of erythritol, 10 parts of vitamin E, 10 parts of purple carrot concentrate juice, and 3 parts of natural grape flavor.

[0081] 2. The preparation method is as follows:

[0082] a. Weigh 18 parts of pectin, 4 parts of sodium citrate, 2 parts of citric acid, and 60 parts of maltitol, mix thoroughly, then add 200 parts of 80°C purified water and stir until the pectin is completely dissolved to obtain a pectin solution, keep warm at 80°C and set aside.

[0083] b. Mix 30 parts of collagen peptide, 6 parts of bearberry leaf extract, 7 parts of thymus extract, 4 parts of milk thistle extract, 6 parts of niacinamide, and 10 parts of vitamin C, and dissolve them in purified water of the same mass as the total amount of other materials in step b, stir, and obtain an efficacy solution for standby use.

[0084] c. Weigh the required 500 parts of maltitol solution, 120 parts of maltitol, 100 parts of xylitol, 60 parts of isomalt, 44 parts of erythritol, and 11 parts of purified water, stir evenly, heat to 100-110°C while stirring, continue stirring and add the pectin solution in step a, boil the sugar solution at 76% solids to obtain a mixed liquid.

[0085] d. When the temperature of the mixed liquid in step c is reduced to 90°C, the efficacy solution obtained in step b and 10 parts of vitamin E are added to step c, and 10 parts of purple carrot juice concentrate, 3 parts of natural grape flavor, and 2 parts of citric acid are added, and stirred to mix evenly, and the solid content of the final mixture is controlled at 74%.

[0086] e. Same as step e of Example 1.

[0087] f. The same as step f of Example 1 is used to obtain the finished product of the beauty sugar-free gel candy.

[0088] The solid content of different boiled sugar liquids and mixtures is a key factor affecting the soft candy molding and demoulding, sensory evaluation and the stability quality of the later product in the present invention. Therefore, it is used as a single variable and its criticality is demonstrated through comparative examples 1 to 3.

[0089] Comparative Example 1

[0090] The raw materials and method in Example 1 were used to prepare beauty sugar-free gel candies, the difference being the solid content of the boiled sugar solution and the solid content of the mixture, as follows:

[0091] In step c, the solid content of the sugar solution is boiled to 68% to obtain a mixed liquid;

[0092] In step d, the solid content of the final mixture is controlled at 65% to obtain a mixed material.

[0093] Comparative Example 2

[0094] The raw materials and method in Example 1 were used to prepare beauty sugar-free gel candies, the difference being the solid content of the boiled sugar solution and the solid content of the mixture, as follows:

[0095] In step c, the solid content of the sugar solution is boiled to 71% to obtain a mixed liquid;

[0096] In step d, the solid content of the final mixture is controlled at 68% to obtain a mixed material.

[0097] Comparative Example 3

[0098] The raw materials and method in Example 1 were used to prepare beauty sugar-free gel candies, the difference being the solid content of the boiled sugar solution and the solid content of the mixture, as follows:

[0099] In step c, the solid content of the sugar solution is boiled to 79% to obtain a mixed liquid;

[0100] In step d, the solid content of the final mixture is controlled at 76% to obtain a mixed material.

[0101] Comparative Examples 4 to 12

[0102] In addition, in addition to the influence of the solids of the boiled sugar liquid and the solids of the mixture on the production efficiency and sensory evaluation of soft candy in the production process, the raw material ratio and flavor factors are also important factors affecting the sensory organs of soft candy. Therefore, referring to Example 2, the compounding ratio of A gelling agent (i.e., the pectin carrageenan ratio), the compounding ratio of B sugar alcohol powdered sugar liquid (i.e., the ratio of sugar alcohol liquid and solid sugar alcohol), and the addition amount of C thymus extract are used as three factors affecting the quality of the soft candy of the present invention, and the sensory score is used as the evaluation value to establish a three-level optimized orthogonal test (Comparative Examples 4 to 12, for specific parameter correspondence, see the sensory evaluation orthogonal analysis results in Table 5), and the process parameters of the soft candy of the present invention are optimized. The orthogonal analysis factors and levels are shown in Table 1.

[0103] Table 1 Levels of formulation factors in orthogonal test of beauty sugar-free gel candy

[0104]

[0105] Performance testing

[0106] (1) Sensory evaluation

[0107] A sensory evaluation panel consisting of 12 experienced food professionals conducted sensory evaluation on Examples 1 to 3 and Comparative Examples 1 to 12 based on four indicators: color, taste, texture, and flavor. The specific scoring criteria are shown in Table 2.

[0108] Table 2 Sensory scoring standards

[0109]

[0110] The sensory evaluation results are shown in Table 3.

[0111] Table 3 Sensory evaluation results

[0112]

[0113]

[0114] It can be concluded from Table 3 that the overall sensory scores of Example 1, Example 2, and Example 3 are higher. Although the sensory score of Comparative Example 3 is higher, the pouring fluidity is worse than that of Example 1, Example 2, and Example 3, which affects the continuous production and output rate of the factory.

[0115] (2) Performance measurement: The gelling temperature and gelling time of the soft candies prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were measured; the specific test method was as follows: the soft candy liquid was placed in a 25 mL beaker on a table, a thermometer was hung on a laboratory stand on the table, and inserted into the center of the soft candy liquid (i.e., the mixed material obtained in step d), and the temperature and time when the thermometer began to be unable to move left and right were recorded by observing the gelling state, i.e., the gelling temperature and gelling time. At the same time, the demoulding time after workshop cooling (i.e., the demoulding time in step e) was recorded after pouring, and the measurement results are shown in Table 4.

[0116] (3) Determination of weight loss rate: Take 6 soft candies (prepared from Examples 1 to 3, respectively), weigh them, record them as m1, and place them under vacuum drying at 80°C until the weight is constant, and the constant weight is recorded as m2. Weight loss rate (%) = (m1-m2) / m1×100%, and the determination results are shown in Table 4.

[0117] Table 4 Soft candy related properties

[0118] Group Gel temperature / ℃ Gel time / min Cooling demoulding time / min Weight loss rate % Example 1 58 7 5 15.1 Example 2 56 9 5 15.3 Example 3 58 8 5 15.1 Comparative Example 1 50 20 15 26.2 Comparative Example 2 53 18 12 20 Comparative Example 3 60 5 3 13

[0119] As can be seen from Table 4, the soft candies prepared by Examples 1 to 3 of the present application have a higher gel temperature and a shorter gel time, and the cold track time test also verifies that they are easy to produce; the weight loss rate of the soft candies prepared in Examples 1 to 3 at 80°C is significantly lower than that of Comparative Examples 1 to 3, at 15.1% to 15.3%, indicating that the solid content of the mixture of the present invention has better thermal stability, which is beneficial to improving the safety of the product during transportation and storage. At the same time, the fluidity of Examples 1 to 3 (low solid content, such as 74% solid content in Example 1; 70% solid content in Example 2; 74% solid content in Example 3; 76% solid content in Comparative Example 3, good fluidity) is higher than that of Comparative Example 3, which is more convenient for production and processing. In addition, the moisture content of Examples 1 to 3 can reach the required range of the present invention within the 24h drying time (characterized by the weight loss rate in Table 4), achieving the effect of saving production energy efficiency and reducing production costs.

[0120] (4) The analysis results and sensory evaluation results of the orthogonal experiment are shown in Table 5.

[0121] Table 5 Orthogonal analysis results of sensory evaluation

[0122]

[0123] According to the sensory scores in Table 5, the magnitude of the range R value can reflect the degree of influence of different factors on the sensory score of soft candy. The gelling agent compounding ratio in item A has the greatest influence on the sensory score of soft candy, followed by the amount of thymus extract added in item C, and the least influential is the ratio of sugar alcohol liquid and sugar alcohol powder in item B. In addition, from the sensory scores, it can be seen that comparative example 11, i.e., the pectin carrageenan ratio value of 0.5, the sugar alcohol liquid sugar alcohol powder ratio value of 4, and the amount of thymus extract added in 4 parts, is the optimal item. However, according to Table 3, the sensory score of comparative example 11 is still worse than that of Example 2.

[0124] (5) Stability performance

[0125] Storage performance: The soft candies obtained in Examples 1 to 3 and Comparative Examples 1 to 12 were stored at 25 and 37° C., respectively. The sensory evaluation of the soft candies was recorded for 90 days. The sensory evaluation method was the same as (1) in the performance test. The test results are shown in Table 6.

[0126] Table 6 Stability performance test results

[0127]

[0128]

[0129] It can be concluded from Table 6 that the sensory scores of the soft candies prepared in Examples 1 to 3 of the present invention and Comparative Examples 2 to 3 decreased gently at 25°C and 37°C respectively, and the sensory scores were still above 90 at 37°C, showing good heat stability. However, the sensory score of the soft candies prepared in Comparative Example 1 decreased significantly at 25°C, and at 37°C, the sensory score was as low as 30, indicating that the sensory evaluation of the soft candies in Comparative Example 1 was not controlled and the quality could not be guaranteed under the storage condition of 37°C. The higher the storage temperature, the more significant the decrease in sensory evaluation, which may be because the colloidal properties of the soft candies prepared in Comparative Example 1 changed as the temperature increased, and the overall softness resulted in a low sensory evaluation. Comparative Examples 4 (12.64%, the percentage of decrease in sensory score after the 25°C stability experiment, the same below), 5 (6.98%), 7 (18.84%), 8 (6.76%), and 10 (6.25%) showed significant sensory changes in the soft candy under 25°C conditions (score reduction >5%), and the sensory state of Comparative Example 11 (8.89%) with the best sensory performance in the orthogonal experiment also changed significantly after the stability experiment. Therefore, compared with the comparative examples in the orthogonal experiment, Example 2 has obvious advantages.

[0130] Although the above embodiment describes the present invention in detail, it is only a part of the embodiments of the present invention, not all of the embodiments. People can also obtain other embodiments based on this embodiment without creativity, and these embodiments all fall within the protection scope of the present invention.

Claims

1. A sugar-free jelly candy, characterized in that: The preparation comprises the following raw materials in parts by weight: 475-525 parts of sugar alcohol liquid or syrup, 376-392 parts of solid sugar alcohol, 15-20 parts of pectin, 0-13 parts of carrageenan, 10-48 parts of vitamins, 5-10 parts of bearberry leaf extract, 5-10 parts of thymus extract, 10-50 parts of collagen peptides, 1-5 parts of milk thistle extract, 4-8 parts of sodium citrate, 2-7 parts of organic acid, 2-10 parts of natural pigment, 2-5 parts of natural flavor and 175-500 parts of purified water.

2. The sugar-free jelly candy according to claim 1, characterized in that: The sugar alcohol liquid includes one or more of maltitol liquid, sorbitol liquid and xylitol liquid; the syrup includes one or more of maltose syrup, tapioca syrup, glucose syrup and inulin syrup; the solid sugar alcohol includes one or more of maltitol, xylitol, D-mannitol, isomalt and erythritol.

3. The sugar-free jelly candy according to claim 1, characterized in that: The vitamins include one or more of niacinamide, vitamin E and vitamin C; the organic acid includes citric acid and / or malic acid.

4. The sugar-free jelly candy according to claim 1, characterized in that: The natural pigment comprises one or more of carrot juice concentrate, blackcurrant juice concentrate, beta-carotene, lutein, annatto, curcumin, cochineal, sodium copper chlorophyllin, vegetable carbon black, caramel color, grape skin red, beet red and lycopene.

5. The sugar-free jelly candy according to claim 1, characterized in that: The natural flavor includes one or more of natural orange flavor, natural mixed berry flavor, natural lemon flavor, natural mango flavor, natural blueberry flavor, natural raspberry flavor, natural cherry flavor, natural lychee flavor, natural peach flavor, natural grape flavor, natural passion fruit flavor, natural sea buckthorn flavor, natural kiwi flavor, natural papaya flavor, natural banana flavor, natural rose flavor, natural rose hip flavor and natural strawberry flavor.

6. The method for preparing the sugar-free jelly candy according to any one of claims 1 to 5, characterized in that: The steps include: 1) dissolving pectin, carrageenan, sodium citrate, organic acid and solid sugar alcohol in purified water to obtain a colloidal solution; 2) mixing and dissolving collagen peptide, bearberry leaf extract, thymus extract, milk thistle extract, and vitamins other than vitamin E with purified water to obtain an efficacy solution; 3) mixing the sugar solution, solid sugar alcohol and purified water, heating them to 100-110° C., mixing them with the colloidal solution and continuing to boil until the solid content of the sugar solution reaches 72%-77%, thereby obtaining a mixed liquid, wherein the sugar solution is a sugar alcohol liquid or syrup; 4) After the temperature of the mixed liquid is lowered to 90° C., the efficacy solution, vitamin E, the mixed liquid, natural pigments, natural flavors and organic acids are mixed to obtain a mixed material, wherein the solid content of the mixed material is 70% to 74%; 5) pouring and demolding the mixed material, and polishing and drying the demolded candy to obtain the sugar-free jelly candy; There is no particular order in time between step 2) and step 3); there is no particular order in time between step 1) and step 2).

7. The preparation method according to claim 6, characterized in that: The purified water in step 1) is hot water, and the temperature of the hot water is 75-85° C. The weight ratio of the purified water to the total amount of other raw materials in step 1) is 2.0:1-5:

1.

8. The preparation method according to claim 6, characterized in that: The amount of purified water used in step 2) is the sum of the weight of collagen peptides, bearberry leaf extract, thymus extract, milk thistle extract and vitamins except vitamin E.

9. The preparation method according to claim 6, characterized in that: The demoulding is performed by cooling demoulding, the temperature of the cooling demoulding is 4° C., and the time is 5 minutes; the water content of the sugar-free gel candy obtained after the drying is 15% to 17%.

10. Use of the sugar-free jelly candy according to any one of claims 1 to 5 or the sugar-free jelly candy prepared by the preparation method according to any one of claims 6 to 9 in beauty and / or health care.

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