Gamma-aminobutyric acid soft sweet gel forming performance improved by compound colloid and preparation method of gamma-aminobutyric acid soft sweet gel

Abstract

The invention relates to a compound colloid for improving the gel forming performance of gamma-aminobutyric acid soft sweets and a preparation method of the compound colloid, the gamma-aminobutyric acid soft sweets provided by the invention comprise the following raw materials: gamma-aminobutyric acid, tea leaf theanine and spina date seed powder, and comprise the following auxiliary materials: gel, a filling agent, a flavoring agent, a humectant and edible essence, according to the gamma-aminobutyric acid soft sweets prepared by adopting the working procedures of material preparation, sol dissolving, sugar melting, boiling, mixing, blending, pouring, cooling, drying, polishing and packaging, raw materials and auxiliary materials meet the requirements of food regulations, the gamma-aminobutyric acid soft sweets have the characteristics of being good in taste and convenient to take, the gel influence of gamma-aminobutyric acid on colloid is avoided, the forming stability of the product is improved, and the gamma-aminobutyric acid soft sweets are convenient to store and transport. Good application prospects are realized.

Description

Technical Field

[0001] The present invention relates to the preparation of γ-aminobutyric acid jelly candies, belonging to the field of confectionery foods. Background Art

[0002] The Chinese Sleep Research Society and other institutions released the "2022 White Paper on National Healthy Sleep in China". Statistical data shows that in 2021, more than 300 million Chinese people had sleep disorders, and the incidence of insomnia among adults was as high as 38.2%.

[0003] γ-aminobutyric acid is an active amino acid component naturally present in the body, which can relieve stress and anxiety, balance emotions, and promote sleep. Research shows that the improvement effect of γ-aminobutyric acid on sleep disorders may be the comprehensive effect after multi-pathway actions based on the mechanisms of GABA through the gut-brain axis, brain tissue permeability, and its metabolites in improving sleep. It has been found that oral administration of γ-aminobutyric acid can reduce the probability of insomnia, prolong sleep time, improve sleep quality, and improve memory.

[0004] Theanine is a natural plant sleep aid component, which can relieve tension, calm the nerves, and soothe overexcitement. Taking theanine can enhance the α-brain waves indicating a quiet and relaxed state, while weakening the β-brain waves indicating a tense and uneasy state.

[0005] Semen Ziziphi Spinosae contains various compounds such as saponins, flavonoids, fatty oils, and alkaloids, and has various effects such as improving sleep, reducing blood pressure and blood lipids, enhancing the immune system of the human body, and protecting the heart tissue.

[0006] In 2009, the Ministry of Health of the country issued a document to include γ-aminobutyric acid in the list of new food raw materials. In 2014, the country approved the inclusion of theanine in the list of new food raw materials. And the permitted scope and consumption amount of γ-aminobutyric acid and theanine were stipulated. In 2002, the country approved Semen Ziziphi Spinosae as a food raw material with both medicinal and edible uses. In the market, γ-aminobutyric acid is usually in the form of tablets and liquid preparations, with poor taste, inconvenient taking and carrying, and as a jelly candy dosage form, γ-aminobutyric acid has a destructive effect on the colloidal gel performance. Therefore, it is very important to develop a γ-aminobutyric acid jelly candy dosage form that is easy to take, has a good taste, and high stability. Summary of the Invention

[0007] The purpose of the present invention is to provide a compound colloid for improving the gel forming performance of γ-aminobutyric acid jelly candies and its preparation method.

[0008] A kind of γ-aminobutyric acid jelly candy provided by the present invention has raw materials including γ-aminobutyric acid, theanine, and Semen Ziziphi Spinosae powder, and auxiliary materials including a gelling agent, a filler, a flavoring agent, a humectant, and a food essence.

[0009] The γ-aminobutyric acid content in the γ-aminobutyric acid soft candy described is 20 - 100 mg per pill, the theanine content is 25 - 50 mg per pill, and the wild jujube seed powder is 25 - 50 mg per pill.

[0010] The gelling agent of the γ-aminobutyric acid soft candy described includes one or several of gelatin, acetate starch, and carrageenan, and the addition amount is 1% - 10% of the gram weight. Preferably, it is 5% - 8% of gelatin and 1% - 5% of acetate starch.

[0011] The filler of the γ-aminobutyric acid soft candy described is one or several of maltitol solution, maltitol, sorbitol solution, sorbitol, erythritol, xylitol, isomaltulose, mannitol, fructose, granulated sugar, malt syrup, and fructose syrup, and the addition amount is 50% - 90% of the gram weight. Preferably, it is a combination of maltitol solution and maltitol, and the ratio of maltitol solution to maltitol is 2:1 - 7:1.

[0012] The flavoring agent of the γ-aminobutyric acid soft candy described is one or several of citric acid, malic acid, lactic acid, and fruit juice. The fruit juice includes but is not limited to blueberry juice, strawberry juice, orange juice, and grape juice, and the addition amount is 0.2% - 10%.

[0013] The humectant of the γ-aminobutyric acid soft candy described is one or several of sorbitol solution, sorbitol, and glycerol, and the addition amount is 1% - 10%.

[0014] The edible essence of the γ-aminobutyric acid soft candy described is a food essence conforming to GB 30616, and the flavors include but are not limited to blueberry essence, strawberry essence, sweet orange essence, and grape essence, and the addition amount is 0.2% - 2%.

[0015] The preparation method of the γ-aminobutyric acid soft candy described in the present invention includes the following steps: (1) Preparation of materials: Weigh the raw and auxiliary materials according to the formula amount and set aside.

[0016] (2) Dissolving the colloid: Add 1.5 - 2 times the amount of water to gelatin, stir and dissolve it into a uniform gelatin solution at 60 - 70 °C, and keep it warm at 60 - 70 °C for later use.

[0017] (3) Melting the sugar: Weigh acetate starch, solid sugar alcohol, and powdered sugar according to the formula amount, mix them for 5 - 10 minutes, add purified water in an amount of 30 - 50% of the mixed powder, and heat and melt at 100 - 120 °C.

[0018] (4) Boiling: Add liquid syrup and sugar alcohol solution to the sugar solution in step (3), heat and boil at 100 - 120 °C until a uniform sugar solution with a solid content of 75 - 85% is obtained, cool down to 60 - 80 °C and keep it warm for later use.

[0019] (5) Mixing: Add the gelatin solution from step (2) to the sugar solution kept at 60 - 80°C in step (4), stir evenly, and set aside.

[0020] (6)Formulation: Add γ-aminobutyric acid, theanine, wild jujube seed powder, acidulant, fruit juice, and essence to the mixture in step (5), and stir and mix for 2 - 10 minutes.

[0021] (7)Pouring: Filter the mixture in step (6) through a 40 - 100 mesh sieve and add it to the machine hopper, and pour while keeping it at 60 - 70°C.

[0022] (8)Cooling: Cool the poured candies to complete gelation under the conditions of 0 - 20°C and humidity ≤ 65%.

[0023] (9)Drying: Place the poured candies in a drying room at a temperature of 18 - 55°C and humidity ≤ 50% for drying until the moisture content is 12 - 18%.

[0024] (10)Polishing: Put the dried candies into a polishing machine and spray a compound film-forming agent for polishing.

[0025] (11)Packaging: Pack the polished candies in individual small bags.

[0026] Advantages of the present invention: The present invention prepares a γ-aminobutyric acid soft candy using a compound colloid, which has the characteristics of good taste and convenient taking, avoids the gelation effect of γ-aminobutyric acid on the colloid, and improves the molding stability of the product.

[0027] All the raw and auxiliary materials used in the present invention meet the technical requirements of food candies. Compared with commercially available products, it is convenient to take, has a good taste, and good molding stability.

[0028] The γ-aminobutyric acid soft candy prepared by the present invention using a compound colloid is packed in individual small bags, which is convenient for carrying, storing, and transporting. Specific embodiments

[0029] To further illustrate the present invention, the γ-aminobutyric acid soft candy and its preparation method provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the protection scope of the present invention. Example 1

[0030] Product formula

[0031] Preparation method: (1)Material preparation: Weigh the raw and auxiliary materials according to the formula amount and set aside.

[0032] (2) Sol: Gelatin is added to 2 times its weight of water and stirred at 65°C until dissolved into a uniform gelatin solution, which is then kept warm at 65°C for later use.

[0033] (3) Sugar melting: Weigh the acetate starch and maltitol according to the formula amount, mix for 5 minutes, add purified water equal to 30% of the mixed powder, and heat and melt at 108°C.

[0034] (4) Boiling: Add maltitol solution and sorbitol solution to the sugar solution in step (3), heat and boil at 108°C until a uniform sugar solution with a solids content of 80% is obtained, then cool to 65°C and keep warm for later use.

[0035] (5) Mixing: Add the gelatin solution in step (2) to the sugar solution kept warm in step (4) and stir evenly for later use.

[0036] (6) Blending: Add γ-aminobutyric acid, theanine, wild jujube seed powder, citric acid, sweet orange juice, and sweet orange essence to the mixture in step (5) and stir and mix for 5 minutes.

[0037] (7) Pouring: Filter the mixture in step (6) through a 100-mesh sieve and add it to the machine hopper, then pour while keeping warm at 65°C.

[0038] (8) Cooling: The poured candies are cooled to complete gelation under the conditions of 15°C and a humidity ≤ 55%.

[0039] (9) Drying: Place the poured candies in a drying room at a temperature of 25°C and a humidity ≤ 40% for drying until the moisture content reaches 17%.

[0040] (10) Polishing: Put the dried candies into a polishing machine and spray a compound film-forming agent for polishing.

[0041] (11) Packaging: Package the polished candies in individual small bags, and mark the samples as S1. Example 2

[0042] Product formula

[0043] Preparation method: (1) Material preparation: Weigh the raw and auxiliary materials according to the formula amount for later use.

[0044] (2) Sol: Gelatin is added to 2 times its weight of water and stirred at 65°C until dissolved into a uniform gelatin solution, which is then kept warm at 65°C for later use.

[0045] (3) Sugar melting: Weigh the acetate starch and maltitol according to the formula amount, mix for 5 minutes, add purified water equal to 30% of the mixed powder, and heat and melt at 108°C.

[0046] (4) Boiling: Add maltitol solution and sorbitol solution to the sugar solution in step (3), heat and boil at 108°C until a uniform sugar solution with a solids content of 80% is obtained, then cool to 65°C and keep warm for standby.

[0047] (5) Mixing: Add the gelatin solution in step (2) to the sugar solution kept warm in step (4), and stir evenly for standby.

[0048] (6) Blending: Add γ-aminobutyric acid, theanine, wild jujube seed powder, citric acid, grape juice, and grape essence to the mixed solution in step (5), and stir and mix for 5 minutes.

[0049] (7) Pouring: Filter the mixed solution in step (6) through a 100-mesh sieve and add it to the machine hopper, then keep warm at 65°C for pouring.

[0050] (8) Cooling: Cool the poured candy to complete gelation under the conditions of 15°C and humidity ≤ 55%.

[0051] (9) Drying: Put the poured candy into a drying room at a temperature of 25°C and humidity ≤ 40% for drying until the moisture content reaches 17%.

[0052] (10) Polishing: Put the dried candy into a polishing machine and spray a compound film-forming agent for polishing.

[0053] (11) Packaging: Pack the polished candy in independent small bags, and mark the sample as S2.

[0054] Comparative Example 1 Product formula

[0055] Preparation method: (1) Material preparation: Weigh the raw and auxiliary materials according to the formula amount for standby.

[0056] (2) Gelatin sol: Add 2 times the amount of water to gelatin, stir and dissolve at 65°C to form a uniform gelatin solution, and keep warm at 65°C for standby.

[0057] (3) Sugar melting: Weigh maltitol according to the formula amount, add 30% of purified water, and heat and melt at 108°C.

[0058] (4) Boiling: Add maltitol solution and sorbitol solution to the sugar solution in step (3), heat and boil at 108°C until a uniform sugar solution with a solids content of 80% is obtained, then cool to 65°C and keep warm for standby.

[0059] (5) Mixing: Add the gelatin solution in step (2) to the sugar solution kept warm in step (4), and stir evenly for standby.

[0060] (6) Blending: Add γ-aminobutyric acid, theanine, wild jujube seed powder, citric acid, blueberry juice, and blueberry essence to the mixed solution in step (5), and stir and mix for 5 minutes.

[0061] (7) Pouring: Filter the mixed solution in step (6) through a 100-mesh sieve and add it to the machine hopper, and pour it while maintaining a temperature of 65°C.

[0062] (8) Cooling: Cool the poured candies to complete gelation under the conditions of 15°C and humidity ≤ 55%.

[0063] (9) Drying: Place the poured candies in a drying room at a temperature of 25°C and humidity ≤ 40% for drying until the moisture content reaches 17%.

[0064] (10) Polishing: Put the dried candies into a polishing machine and spray a compound film-forming agent for polishing.

[0065] (11) Packaging: Pack the polished candies in independent small bags and mark the control sample as A1.

[0066] Control Example 2

[0067] Product formula

[0068] Preparation method: (1) Preparation of materials: Weigh the raw and auxiliary materials according to the formula amount and set aside for use.

[0069] (2) Sol-gel: Add 20 times the amount of water to pectin, stir and dissolve it into a uniform pectin solution at 90°C, and keep it at 90°C for standby.

[0070] (3) Sugar melting: Weigh maltitol according to the formula amount, add 30% of purified water, and heat and melt it at 108°C.

[0071] (4) Boiling: Add maltitol solution, sorbitol solution and the pectin solution in step (2) to the sugar solution in step (3), heat and boil at 108°C until a uniform sugar solution with a solids content of 80% is obtained, and keep it at 90°C for standby.

[0072] (5) Blending: Add γ-aminobutyric acid, theanine, wild jujube seed powder, citric acid, sodium citrate, blueberry juice, and blueberry essence to the mixed solution in step (4), and stir and mix for 5 minutes.

[0073] (6) Pouring: Filter the mixed solution in step (5) through a 100-mesh sieve and add it to the machine hopper, and pour it while maintaining a temperature of 90°C.

[0074] (7) Cooling: Cool the poured candies to complete gelation under the conditions of 15°C and humidity ≤ 55%.

[0075] (8) Drying: Place the cast candies in a drying room at a temperature of 50 °C and a humidity of ≤40% for drying until the moisture content reaches 14%.

[0076] (9) Polishing: Put the dried candies into a polishing machine and spray a compound film-forming agent for polishing.

[0077] (10) Packaging: Pack the polished candies in individual small bags and mark the control sample as A2.

[0078] Gel effect comparison Compare the gel-forming effects of the samples in the examples and the control examples. The results are as follows: Evaluation Items Reference A1 Reference A2 Sample S1 Sample S2 Gel Effect No Gelation No Gelation Good Gelation Good Gelation It can be seen from the data in the table that the gel-forming effects of the two gummy candy samples prepared by the present invention are better than those of the control products.

[0079] Accelerated stability comparison According to the "Guidelines for Stability Testing of Health Foods", conduct an accelerated test on the samples in the examples and the control examples for 3 months under the conditions of a temperature of 37 ± 2 °C, a relative humidity of RH 75 ± 5%, and avoiding direct light. The results are as follows: Evaluation Items Reference A1 Reference A2 Sample S1 Sample S2 Deformation Condition Deformation Deformation No Deformation No Deformation It can be seen from the results in the table that the gel-forming effect of the γ-aminobutyric acid gummy candy sample prepared with the compound colloid in the present invention is better than that of the γ-aminobutyric acid gummy candy prepared with gelatin and pectin colloids. The product has better stability during storage under high temperature and high humidity conditions and is not easily deformed. It shows that the γ-aminobutyric acid gummy candy prepared with the compound colloid in the present invention avoids the damage of γ-aminobutyric acid to the gel performance of the colloid, and the prepared product has good gel effect and good stability.

Claims

1. A γ-aminobutyric acid soft candy, characterized in that: The raw materials include gamma-aminobutyric acid, tea theanine, and jujube seed powder; and the auxiliary materials include gelling agents, fillers, flavoring agents, moisturizers, and edible flavors.

2. The γ-aminobutyric acid content in the γ-aminobutyric acid soft candy as described in claim 1 is 20-100 mg / grain, the tea theanine content is 25-50 mg / grain, and the content of sour jujube kernel powder is 25-50 mg / grain.

3. The gelling agent of the γ-aminobutyric acid soft candy as described in claim 1 comprises one or more of gelatin, acetate starch, and carrageenan, and the added amount is 1%-10% of the gram weight, preferably 5%-8% gelatin and 1%-5% acetate starch.

4. The filler of the γ-aminobutyric acid soft candy as described in claim 1 is one or more of maltitol liquid, maltitol, sorbitol liquid, sorbitol, erythritol, xylitol, isomalt, mannitol, fructose, white sugar, maltose syrup, and fructose-glucose syrup, and the added amount is 50%-90% of the gram weight, preferably a combination of maltitol liquid and maltitol, and the ratio of maltitol liquid to maltitol is 2:1-7:

1.

5. The flavoring agent of the γ-aminobutyric acid soft candy as described in claim 1 is one or more of citric acid, malic acid, lactic acid, and fruit juice, and the fruit juice includes but is not limited to blueberry juice, strawberry juice, orange juice, and grape juice, and the added amount is 0.2%-10%.

6. The humectant of the γ-aminobutyric acid soft candy as described in claim 1 is one or more of sorbitol liquid, sorbitol, and glycerol, and the added amount is 1%-10%.

7. The edible flavor of the γ-aminobutyric acid soft candy as described in claim 1 is a food flavor that complies with GB 30616, and the flavors include but are not limited to blueberry flavor, strawberry flavor, sweet orange flavor, and grape flavor, and the added amount is 0.2%-2%.

8. The method for preparing the γ-aminobutyric acid soft candy according to claim 1, comprising the following steps: (1) Preparation: weigh the raw and auxiliary materials according to the formula and set aside; (2) Sol: Add 1.5-2 times the amount of water to gelatin, stir and dissolve at 60-70℃ to form a uniform gelatin solution, keep warm at 60-70℃ and set aside; (3) Sugar dissolving: Weigh acetate starch, solid sugar alcohol and powdered sugar according to the formula, mix for 5-10 minutes, add purified water in an amount of 30-50% of the mixed powder, and heat at 100-120°C to melt; (4) Boiling: Add liquid syrup and sugar alcohol liquid to the sugar solution in step 3), heat at 100-120° C. and boil until a uniform sugar solution with a solid content of 75-85% is obtained, cool to 60-80° C. and keep warm for later use; (5) Mixing: Add the gelatin solution prepared in step 2) to the sugar solution kept at 60-80°C in step 4), stir evenly, and set aside; (6) Preparation: Add γ-aminobutyric acid, tea theanine, jujube seed powder, acidulant, fruit juice, and flavor to the mixed solution in step 5), and stir for 2-10 minutes; (7) Pouring: The mixed solution in step 6) is filtered through 40-100 mesh and added into the machine trough, and poured at 60-70°C; (8) Cooling: The poured candy is cooled at 0-20°C and humidity ≤ 65% until it is completely gelled; (9) Drying: Place the poured candies in a drying room with a temperature of 18-55°C and a humidity of ≤50% to dry them to a moisture content of 12-18%; (10) Polishing: Place the dried candy into a polishing machine and spray the compound coating agent for polishing; (11) Packaging: The polished candies are packaged in individual small bags.

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