Composite gel soft sweets containing collagen peptide and preparation method of composite gel soft sweets

Abstract

The invention discloses composite gel soft sweets containing collagen peptide. The composite gel soft sweets comprise the following raw materials in parts by weight: 5-10 parts of gelatin; 1 to 15 parts of collagen peptide; 30 to 60 parts of a sweetening agent; the invention further provides a preparation method of the composite gel soft sweets containing the collagen peptide, and the preparation method comprises the following steps: providing a gelatin solution, a collagen peptide solution and syrup; cooling the gelatin solution to 55-65 DEG C, and adding the collagen peptide solution to obtain a colloid mixed solution; syrup and the colloid mixed solution are mixed; the mixed materials are subjected to seasoning and color mixing, casting molding, cooling shaping and demolding, and the composite gel soft sweets containing the collagen peptide are obtained. According to the invention, the collagen peptide is creatively introduced into the composite gel soft sweets, so that the comprehensive properties such as elasticity, hardness, tooth sticking property and chewing feeling are improved on the basis of improving the health of a human body.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and particularly relates to a composite gel gummy candy containing collagen peptides and a preparation method thereof. Background Art

[0002] Gel gummy candy is a popular leisure food among consumers. Its main components usually include gelling agents, sweeteners, acidulants, pigments, flavors, etc. Currently, commonly used gelling agents include gelatin, pectin, carrageenan, etc. Among them, gelatin is the most widely used gelling matrix for gummy candy at present. Its unique gelling properties are the basis for the elasticity and chewiness of gummy candy. However, traditional gelatin gummy candies often have problems such as excessive hardness, insufficient elasticity, or being prone to sticking to teeth, which affect the eating experience.

[0003] In order to improve the texture of gelatin gummy candy, researchers have tried various methods, such as adjusting the type and dosage of gelatin, adding other colloids, changing process parameters, etc. These methods often have an adverse impact on other aspects while improving a certain texture property, or require adding new processes, increasing production costs.

[0004] Providing a new and simple process formula and preparation method that can significantly regulate the texture properties of gummy candy is one of the effective ways to solve the above problems. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to provide a composite gel gummy candy containing collagen peptides and a preparation method thereof in view of the above deficiencies of the prior art. The aim is to endow the gummy candy with certain health effects by adding collagen peptides, while improving the texture of the gelatin base, enhancing the elasticity and chewiness of the gummy candy, reducing the stickiness to teeth, and improving the overall texture of the gummy candy.

[0006] The present invention has the following advantages compared with the prior art:

[0007] 1. The present invention provides a composite gel gummy candy with raw materials including collagen peptides. The optimal hardness can reach 15946.0 g, the optimal elasticity can be 0.998, the optimal adhesiveness can be -0.41 g·sec, the chewiness can be 14906, the water loss during storage is significantly reduced, the shelf life is significantly extended, showing the optimal texture properties, good water retention ability, and higher shelf life stability.

[0008] The following combines the drawings and examples to make a further detailed description of the technical solution of the present invention. Brief Description of the Drawings

[0009] Figure 1 Scanning electron microscope photograph of the gummy candy for Comparative Example 1;

[0010] Figure 2Scanning electron microscope photograph of the gummy candy of Example 1. Detailed implementation manners

[0011] The following will describe the technical solutions clearly and completely in conjunction with the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts belong to the scope of protection of the present application.

[0012] In the following description, the term "and / or" is used to describe the association relationship of associated objects, indicating that three relationships can exist. For example, A and / or B can represent: the situation of A existing alone, B existing alone, and A and B existing simultaneously. Among them, A and B can be singular or plural.

[0013] In the following description, terms such as "include", "comprise", "have", and "contain" are all open-ended terms, that is, they are meant to include but not be limited to.

[0014] Those skilled in the art should understand that in the following description of the embodiments of the present application, the sequence numbers do not mean the order of execution. Some or all steps can be executed in parallel or sequentially. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation to the implementation process of the embodiments of the present application.

[0015] Those skilled in the art should understand that the numerical range in the embodiments of the present application should be understood as specifically disclosing each intermediate value between the upper and lower limits of the range. Each intermediate value within any stated value or stated range, as well as each smaller range between any other stated value or intermediate value within the stated range, is also included in the present application. The upper and lower limits of these smaller ranges can be independently included or excluded from the range.

[0016] Unless otherwise specified, the technical / scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present application belongs. Although the present application only describes preferred methods and materials, any methods and materials similar or equivalent to those described herein can also be used in the implementation or testing of the present application. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials related to the documents. In case of conflict with any incorporated document, the content of this specification shall prevail.

[0017] Technical principle adopted by the present invention: By using collagen peptides to improve the texture of the gelatin substrate, the comprehensive properties of gummy candies are enhanced. The gelatin molecules mainly form a three-dimensional network structure through hydrogen bonds and hydrophobic interactions, generating a gel with a certain strength and elasticity. Small molecule collagen peptides can effectively penetrate into the gaps between gelatin molecules. Collagen peptides, especially the amino acids rich in glycine, proline, and hydroxyproline, can form new hydrogen bonds and hydrophobic interactions with the corresponding amino acid residues on the gelatin molecular chain, achieving the enhancement of hydrogen bonds and hydrophobic interactions. Specifically:

[0018] Enhancement of hydrogen bonds: In collagen peptides, the carbonyl oxygen and amide hydrogen contained in glycine, and the hydroxyl groups contained in proline and hydroxyproline can all form new hydrogen bonds with the polar groups (such as carbonyl, amino, and hydroxyl groups) on the gelatin molecular chain, enhancing the connection between gelatin molecular chains and improving the strength and stability of the gel network.

[0019] Adjustment of hydrophobic interactions: Hydrophobic amino acids in collagen peptides, such as proline, can have hydrophobic interactions with the hydrophobic regions on the gelatin molecular chain, improving the folding and aggregation modes of gelatin molecular chains and regulating the elasticity and flexibility of the gel.

[0020] In addition, there are differences in the amino acid sequences between collagen peptides and gelatin. This difference results in the interaction between them and the gelatin molecular chain not being a simple superposition, but rather producing an effect similar to "interlocking", further enhancing the complexity and stability of the gel network. The penetration and interaction of these small molecule collagen peptides make the gelatin molecular network structure more dense and orderly. Macroscopically, it is manifested as the gummy candies having a moderate hardness, increased elasticity, and improved chewiness. And due to the enhancement of intermolecular forces and the optimization of the network structure, the adhesiveness of the gummy candies is further reduced.

[0021] In addition, collagen peptides themselves have a certain hygroscopicity, which can help maintain the moisture of gummy candies, delay water loss and hardening, and improve the shelf-life stability of the product.

[0022] Based on this, on the one hand, a composite gel gummy candy containing collagen peptides is provided, which comprises the following raw materials in parts by weight:

[0023] Gelatin: 5 - 10 parts

[0024] Collagen peptides: 1 - 15 parts

[0025] Sweetener: 30 - 60 parts

[0026] Sour agent: 0.5 - 3 parts

[0027] Water;

[0028] Parts by weight of water = parts by weight of gelatin × (1.5 - 2.5) + parts by weight of collagen peptide × (0.5 - 1) + parts by weight of sweetener × (0.04 - 0.2).

[0029] In some embodiments, the collagen peptide is derived from animal connective tissues such as cowhide, pigskin, fish skin or fish scales, and / or the average molecular weight of the collagen peptide is 500 - 5000 Daltons; preferably, it is 1000 - 2000 Daltons and is derived from cowhide or fish skin; more preferably, it is 2000 Daltons and is derived from fish skin.

[0030] The present invention creatively introduces collagen peptide into compound gel gummies, giving full play to the improvement effect of small molecule collagen peptide on human health. The inventor found that the introduction of collagen peptide can not only provide nutritional components for human health, such as improving skin condition and promoting bone health, but also improve the comprehensive properties of gummies including elasticity, hardness, stickiness and chewiness. Compared with gummies that only rely on gelatin to improve texture properties, the introduction of collagen peptide can significantly improve elasticity and chewiness, while reducing stickiness. When the addition amount of collagen peptide is 1 - 15 parts, the compound gel gummies present the overall optimal taste.

[0031] During the research process, the inventor found that the improvement of the above overall texture is related to the source of collagen peptide, and collagen peptide from animal sources is more conducive to obtaining gummies with the above texture properties.

[0032] During the research process, the inventor unexpectedly found that the molecular weight of collagen peptide has a significant impact on the texture of gummies. Collagen peptide segments with a molecular weight of 500 - 1000 Da are more likely to penetrate into the gelatin network, enhance hydrogen bond interaction and improve elasticity. The possible reason is that the lower the molecular weight of the peptide segment, the higher the biocompatibility, solubility and human absorption rate. The inventor further found that high molecular weight collagen peptide, that is, collagen peptide with a molecular weight of 3000 - 5000 Da, can maintain some structural characteristics of collagen and enhance gel strength. The present invention selects collagen peptide with a molecular weight range of 500 - 5000 Da and cooperates with components such as gelatin to effectively promote the overall improvement of performance in multiple aspects such as elasticity, strength, hardness and stickiness, and obtain the optimal balance of the comprehensive texture of gummies.

[0033] In some embodiments, the sweetener is one or more of white granulated sugar, glucose syrup, malt syrup, high fructose corn syrup, erythritol, xylitol, maltitol and stevioside.

[0034] In some embodiments, the sour agent is one or more of citric acid, malic acid, tartaric acid and lactic acid.

[0035] In addition to enriching the taste of gummy candies, acidulants also affect the texture of gummy candies. In the present invention, when the content of acidulant exceeds 3 parts by weight, the chewiness and hardness can be improved, but the adhesiveness will also increase sharply. By limiting the acidulant to 0.5 - 3 parts by weight, the balance of texture characteristics is achieved.

[0036] In some embodiments, the ratio by weight C1 = gelatin / collagen peptide = 1.6 - 4, and the ratio by weight C2 = gelatin / acidulant = 2.6 - 5.3.

[0037] When the weight ratios simultaneously satisfy C1 and C2, the optimal balance of texture characteristics can be achieved by creating a microenvironment suitable for the gelation reaction. When C1 is too low, less than 1.6, such as 1, the hardness and chewiness of the gummy candies are significantly reduced. When C2 is too low, less than 2.6, such as 1.6, the acidulant content is too high, and the adhesiveness of the gummy candies increases significantly. The possible reason is the hydrolysis of gelatin caused by the high - acid environment. When C2 is too high, higher than 5.3, such as 13, the hardness, elasticity and chewiness of the gummy candies all increase, and the absolute value of adhesiveness increases by more than 100 times. The possible reason is that the amount of gelatin used is too high, and the effect of excessive gelatin far exceeds the improvement effect of collagen peptide on the gel network.

[0038] In some embodiments, other food additives are also included, such as pigments, flavors and / or preservatives. Their specific types and dosages are not limited in the present invention, as long as they meet the relevant national standards.

[0039] Furthermore, as a feasible implementation method, in order to verify the effect, a series of evaluations of moisture detection, hardness, elasticity and sensory properties, as well as shelf - life tests were carried out in the present invention. The specific test methods are as follows:

[0040] Moisture detection: The gummy candy samples are placed under the same storage conditions until the preset time, and the moisture detection is carried out by the drying - weight - loss method; the storage conditions are a temperature of 25°C and a relative humidity of 60%, and the preset times are 0 days, 7 days, 14 days, 21 days or 28 days.

[0041] Hardness and elasticity: Measured using a texture analyzer (Texture Analyzer, model: TA - XT plus, StableMicro Systems, UK), referring to ISO 11036:1994 "Sensory analysis - Methodology - Texture profile analysis" and GB / T 22238 - 2008 "General method for food texture analyzers". The specific parameters are as follows:

[0042] Test probe: P / 0.5 (a cylindrical probe with a diameter of 0.5 inches);

[0043] Test mode: TPA mode (Texture Profile Analysis, double-cycle compression test), simulating the process of human chewing twice;

[0044] Parameter setting:

[0045] Test speed: 1 mm / s (probe descending speed)

[0046] Compression ratio: 75% (i.e., compressing the sample height by half)

[0047] Trigger force: 5 g (recording data starts after the probe touches the sample)

[0048] Sample preparation: The gummy candy sample is cut into uniform cubes (side length 10 mm ± 1 mm) and equilibrated in a constant temperature and humidity chamber (25°C, 60% RH) for 30 minutes before testing;

[0049] Test procedure:

[0050] Place the gummy candy sample at the center position of the texture analyzer platform;

[0051] Start the program, the probe presses down, compresses, and rebounds, repeating two compression cycles, and record the force-time curve;

[0052] Automatically extract the following parameters from the curve:

[0053] Hardness: The maximum peak force (unit: g or N) in the first compression cycle;

[0054] Springiness: The time ratio of the second compression peak to the first compression peak (dimensionless, range 0 - 1, the closer to 1, the better the elasticity);

[0055] Each sample is tested in parallel with 3 replicates, and the average value is taken as the final result.

[0056] Sensory evaluation: Invite professionals and consumers to evaluate the color, texture, smell, etc. of the gummy candy.

[0057] Shelf-life test: Determine the shelf-life by observing the growth of microorganisms and sensory changes, specifically including: The shelf-life test refers to the national food safety standards GB 4789 series (Food microbiological examination) and GB / T 20569 - 2006 "Guidelines for the assessment of food safety and shelf-life". The shelf-life test includes two parts: detection of microbial indicators and observation of sensory changes. Store under the conditions of 25°C ± 1°C and relative humidity 60% ± 5% for 28 consecutive days.

[0058] On the other hand, a preparation method of a composite gel gummy candy containing collagen peptides is also provided, including:

[0059] Provide a gelatin solution, a collagen peptide solution and a syrup;

[0060] Cool the gelatin solution to a temperature of 55 - 65°C, and add the collagen peptide solution to obtain a colloidal mixture;

[0061] Mix the syrup with the colloidal mixture and maintain the system temperature at 65 - 75°C;

[0062] Season and color the mixed material, pour it into a mold, cool and set it, and then demold it to obtain a composite gel gummy candy containing collagen peptides.

[0063] By adding the collagen solution when the gelatin is dissolved and cooled to 55 - 65°C, on the basis of achieving the full dispersion of collagen peptides in the gelatin system, the collagen peptides can fully react with gelatin molecules, effectively avoiding the adverse effects of the gelatin solution on the activity and molecular structure of collagen peptides.

[0064] In some embodiments, the method for preparing the gelatin solution includes: soaking gelatin in water for 30 - 60 minutes at a temperature of 15 - 30°C to soften it, and then heating it to 65 - 75°C and stirring to dissolve it to obtain a gelatin solution.

[0065] Stir the softened gelatin at 65 - 75°C to fully dissolve it in water. When the temperature is lower than 65°C, the gelatin is not fully dissolved. When the temperature is higher than 75°C, the dissolution temperature is too high and the gelatin structure is damaged, resulting in a decline in the texture properties of the gel gummy candy.

[0066] In some embodiments, the method for preparing the collagen peptide solution includes: dissolving collagen peptides in water at 40 - 50°C to obtain a collagen peptide solution.

[0067] Dissolve collagen peptides in water at 40 - 50°C. When the temperature is too low, the dissolution is not sufficient. When the temperature is higher than 50°C, it is difficult for the collagen peptide molecules in the collagen peptide solution to bind to gelatin.

[0068] In some embodiments, the method for obtaining the colloidal mixture includes: cooling the gelatin solution to 55 - 65°C, slowly adding the collagen peptide solution, and stirring at a rotation speed of 80 - 120 rpm for 10 - 20 minutes under the condition that the system temperature is 50 - 60°C to make it fully mixed and uniform to obtain a colloidal mixture.

[0069] Controlling the mixing temperature at 50 - 60°C can obtain a fully and uniformly combined colloidal mixture. When the temperature is higher than 60°C, the stability and activity of the colloidal collagen peptides both decrease. When the temperature is too low, the mixing is not uniform.

[0070] In some embodiments, the content of soluble solids in the syrup is 75 - 80%.

[0071] In some embodiments, the method of mixing the syrup with the colloidal mixture at 65 - 75 °C specifically includes: cooling the syrup to 80 - 90 °C, slowly adding the colloidal mixture under the stirring condition of 60 - 100 rpm, controlling the system temperature at 65 - 75 °C, and continuing to stir until fully mixed;

[0072] Controlling the temperature at 65 - 75 °C to obtain the feed liquid. When the temperature is higher than 75 °C, the activity of the collagen peptide is damaged. When the temperature is too low, uneven mixing will occur.

[0073] In some embodiments, flavoring and coloring include: adding acidulants and other additives and mixing evenly.

[0074] In some embodiments, pouring and molding include: pouring the feed liquid after flavoring and coloring into a mold.

[0075] In some embodiments, the cooling and shaping is to cool and shape at 4 - 10 °C for 2 - 4 hours to form a gel.

[0076] In some embodiments, the demolding includes: taking out the gummy candies after cooling and shaping from the mold.

[0077] In some embodiments, it further includes drying the gummy candies taken out from the mold to reduce the water activity and extend the shelf life; the operation timing and specific operation process of drying are not limited in the present invention and can be carried out according to the conventional methods in the art.

[0078] The present invention does not limit the source of gelatin. Those skilled in the art can select according to the conventional operations, and the selection way can be obtained through the commercial purchase. For example, in the embodiments of the present invention, gelatin with the source of fish skin is purchased through the commercial purchase, and the trade name of the gelatin is Gelatin 220PS8, and the manufacturer name is Rousselot.

[0079] Example 1

[0080] This example provides a composite gel gummy candy containing collagen peptide. The raw materials are as follows by weight:

[0081] Gelatin: 8 parts

[0082] Fish skin collagen peptide with an average molecular weight of 2000 Daltons: 5 parts

[0083] White granulated sugar: 25 parts

[0084] Malt syrup: 25 parts

[0085] Citric acid: 1.5 parts

[0086] Water: 30 parts;

[0087] Water consumption = weight portion of water for dissolving gelatin + weight portion of water for dissolving collagen peptide + weight portion of water for boiling syrup; among which, weight portion of water for dissolving gelatin = weight portion of gelatin × 2, weight portion of water for dissolving collagen peptide = weight portion of collagen peptide, weight portion of water for boiling syrup = (granulated sugar + malt syrup) × 0.18;

[0088] Other food additives: 1 part of prickly pear cactus fruit powder, 0.8 part of blood orange essence;

[0089] Preparation method:

[0090] Step 1, preparing sol, specifically including: at a temperature of 20°C, soaking gelatin in 16 parts of water for 45 minutes to soften it, and heating to 70°C until dissolved to obtain a gelatin solution;

[0091] Step 2, providing a collagen peptide solution, including: dissolving collagen peptide in 5 parts of warm water at 45°C to obtain a collagen peptide solution;

[0092] Step 3, mixing, including: cooling the above-mentioned gelatin solution to 60°C, slowly adding the above-mentioned collagen peptide solution, stirring at 100 rpm for 15 minutes, and maintaining the system temperature at 55°C during the stirring process to obtain a colloidal mixture;

[0093] Step 4, boiling syrup, including: mixing and heating granulated sugar, malt syrup and the remaining 9 parts of water until dissolved, and boiling until the soluble solid content reaches 78% to obtain syrup;

[0094] Step 5, mixing and blending, including: cooling the syrup to 85°C, slowly adding the above-mentioned colloidal mixture, stirring evenly at 80 rpm, and maintaining the system temperature at 70°C to obtain a composite gel system;

[0095] Step 6, flavoring and color adjusting, including: adding citric acid and other food additives to the above-mentioned composite gel system and mixing evenly;

[0096] Step 7, casting and molding, including: pouring the above-mentioned evenly mixed material into a mold, cooling at 5°C for 3 hours to set, demolding, drying, and packaging to obtain a composite gel gummy candy containing collagen peptide.

[0097] Comparative Example 1

[0098] This comparative example examines the effect of collagen peptides on the texture properties of composite gel gummies. It is the same as Example 1, except that the raw materials do not contain collagen peptides. To further determine the effect, gummies with different addition amounts of collagen peptides are set as samples for testing, and are respectively labeled as Experimental Group 1 to Experimental Group 4. The addition amount of collagen peptides is added according to Table 1, and the other components and dosages are the same as those in Example 1. The weight portion of water is calculated as follows: the amount of water used = the weight portion of gelatin × 2 + the weight portion of collagen peptides + (the weight portion of granulated sugar + the weight portion of malt syrup) × 0.18; the texture properties of the gummies are shown in Table 1.

[0099] Table 1 Texture properties of gummies with different addition amounts of collagen peptides

[0100]

[0101] Based on Table 1, the texture analysis results show that:

[0102] Compared with the control group without added collagen peptides, after adding collagen peptides, the hardness of the gummies generally shows an upward trend, the elasticity shows a trend of first increasing and then decreasing, the absolute value of the adhesiveness shows a trend of first decreasing, then increasing, and then increasing sharply, and the chewiness shows a trend of first increasing and then decreasing. The texture properties of the composite gel gummies containing collagen peptides in Example 1 are: hardness 15946.0 g, elasticity 0.998, adhesiveness -0.41 g·sec, chewiness 14906, showing the optimal texture properties.

[0103] When the addition amount of collagen peptides is 2 parts to 15 parts, the elasticity is significantly improved, increasing from 0.289 to 0.8 - 1.0. When the addition amounts are 5 parts and 15 parts, it is close to 1.0, indicating very good resilience. However, when the addition amount reaches 20 parts, the elasticity decreases to 0.736 instead.

[0104] The adhesiveness is a negative value, and the smaller its absolute value, the lower the adhesiveness. When 2 parts and 5 parts of collagen peptides are added, the absolute value of the adhesiveness significantly decreases, from 7.6 to about 0.4 - 0.5, indicating an improvement in stickiness. As the addition amount of collagen peptides increases, the absolute value of the adhesiveness increases. When the addition amount is 10 parts, the absolute value of the adhesiveness slightly increases, with a value of 12.9. When the addition amount is 15 parts, the absolute value of the adhesiveness increases to 61.9. When the addition amount increases to 20 parts, the absolute value of the adhesiveness sharply increases to 156.7, indicating that the gummies become very sticky.

[0105] Chewiness is a comprehensive manifestation of hardness, cohesiveness, and elasticity. After adding collagen peptides, the chewiness significantly increases, reaching a peak of 21526 when the addition amount is 15 parts. However, when the addition amount reaches 20 parts, the chewiness decreases to 13794 instead.

[0106] Based on comprehensive texture data analysis, the addition of collagen peptides can significantly improve the elasticity and chewiness of gummies. When the addition amount is 2 - 5 parts, it can effectively reduce the adhesiveness. When the addition amount increases to more than 15 parts, it will lead to excessive hardness, a sharp increase in adhesiveness, and a decrease in elasticity, thus affecting the overall taste.

[0107] The evaluation results of sensory assessors show that the gummies with 2 - 5 parts of collagen peptides added have the best taste, with better elasticity and chewiness than the control group, and are not sticky to the teeth. The overall preference score is the highest. For the gummies with 10 parts of collagen peptides added, although the chewiness is still relatively high, the hardness increases significantly, the adhesiveness slightly rebounds, and the overall preference score slightly decreases. The gummies with 15 parts and 20 parts of collagen peptides added are considered to have excessive hardness and be too sticky to the teeth. Although the chewiness value is very high, the actual chewing experience is poor, and the sensory evaluation is low. The sensory evaluation results are basically consistent with the texture analysis results.

[0108] In summary, less than 10 parts of collagen peptides can effectively improve the texture of gelatin gummies, enhance elasticity and chewiness. When the addition amount exceeds 10 parts, although some indicators such as chewiness can continue to increase, the negative effects of hardness and adhesiveness begin to appear. Adding 2 - 5 parts of collagen peptides can significantly reduce adhesiveness and result in a good taste. In the present invention, the preferred addition amount of collagen peptides is 1 - 10 parts, more preferably 2 - 8 parts, and even more preferably 2 - 5 parts, to achieve the best balance between improving texture and maintaining a good sensory experience.

[0109] The test results of moisture loss during storage show that the moisture loss of gummies with added collagen peptides during storage is significantly lower than that of gummies without added collagen peptides. When the addition amount is 2 - 10 parts, the moisture retention effect is the best.

[0110] The determination results of the shelf life show that, compared with gummies without added collagen peptides, the shelf life of gummies with added collagen peptides is significantly extended. When the addition amount is 2 - 10 parts, the shelf life extension effect is obvious, exceeding 6 months.

[0111] The scanning electron microscope results of the gummies in Example 1 and Comparative Example 1 are as Figure 1 shown, Figure 1 is the scanning electron microscope (SEM) photo of the gummies in Comparative Example 1, Figure 2 is the scanning electron microscope (SEM) photo of the gummies in Example 1. The results show that: the gelatin network structure of the gummies in Comparative Example 1 is relatively loose, presenting larger and irregular pore structures, and the network connections are relatively weak. The gummy gel network in Example 1 is denser and more uniform, the pore size is significantly reduced and the distribution is more uniform, the number of connection points between the networks tends to increase, and the overall structure is more compact and orderly, showing a significantly different microstructure. Through Figure 1 and Figure 2It can visually show that the collagen peptide molecules of the present invention penetrate and fill into the gelatin network, with enhanced intermolecular interactions, forming a more stable and finer three-dimensional gel structure. This improvement in the microstructure is consistent with the macroscopic property changes observed in the texture analysis, such as increased elasticity and decreased adhesiveness.

[0112] Comparative Example 2

[0113] This comparative example examines the effect of the addition timing of collagen peptides on the texture of gummies. The formulation is the same as that of Example 1, named Experimental Group A and Experimental Group B, and the differences are shown in Table 2.

[0114] Table 2 Effect of the addition timing of collagen peptides on the texture of gummies

[0115]

[0116]

[0117] The measurement method of the collagen peptide activity retention rate is based on the method for the determination of amino acids after acid hydrolysis in GB 5009.124 "National Food Safety Standard - Determination of Amino Acids in Foods".

[0118] The results show that adding collagen peptides after the gelatin is dissolved and cooled has the best effect. Not only does it have excellent texture properties, but also the highest collagen peptide activity retention rate. At the same time, adding under heating (Experimental Group A) or high temperature (Experimental Group B) will reduce the collagen peptide activity and the texture of the gummies will decline.

[0119] Comparative Example 3

[0120] This comparative example examines the effect of the source of collagen peptides on the texture of gummies. The raw materials and parts by weight are the same as those of Example 1, named Experimental Group α and Experimental Group β, and the differences and influence results are shown in Table 3.

[0121] Table 3 Effect of the source of collagen peptides on the texture of gummies

[0122]

[0123] The results show that under the condition of the same molecular weight, compared with the gummies without adding collagen peptides in the comparative example, the collagen peptides of animal origin can significantly improve the texture properties of the gummies. Among them, the collagen peptides from fish skin have the most significant improvement effect on elasticity and adhesiveness, showing an elasticity closer to 1 and a lower adhesiveness, which may be related to the unique amino acid composition and structure of the fish skin collagen peptides.

[0124] Comparative Example 4

[0125] This comparative example examines the effect of the molecular weight of collagen peptides on the texture of gummies. The raw materials and parts by weight are the same as in Example 1, named Experimental Group I to Experimental Group V, and the differences and influence results are shown in Table 4.

[0126] Table 4 Effect of Collagen Peptides with Different Molecular Weights on the Texture of Gummies

[0127]

[0128] As the molecular weight of collagen peptides increases from 500 to 5000 Da, the hardness of the gummies shows an upward trend, increasing from 8921.4 to 21908.2 g. When the molecular weight is 2000 Da, the hardness is 15945.99 g, with a moderate hardness and a strong chewing feeling. As the molecular weight of collagen peptides increases, the elasticity of the gummies first increases and then decreases. When the molecular weight is 1000 - 2000 Da, the elasticity is 0.82 - 0.998, showing the best elasticity. Different molecular weights of collagen peptides have different effects on stickiness. When the molecular weight is 500 - 2000 Da, the stickiness is -1.24 to -0.41 g·sec. When the molecular weight ≥ 3000 Da, the stickiness is -8.71 to -12.88, showing an obvious deterioration. When the average molecular weight of collagen peptides is 1000 - 2000 Da, the moisture retention is 88.7% - 87.5%, with better moisture retention. Based on the above, it can be seen that the molecular weight of collagen peptides directly affects the texture characteristics of gummies. Low molecular weight can effectively improve elasticity and reduce stickiness, medium molecular weight can increase hardness and chewing feeling, while high molecular weight can significantly increase hardness and stickiness. When the molecular weight of collagen peptides is 1000 - 2000 Da, gummies with the best texture balance can be obtained. Especially when the molecular weight is 2000 Da, the gummies have the highest elasticity value and the lowest adhesiveness, while maintaining a moderate hardness and good water retention ability. This improvement in texture performance is even higher than the effect of the compounding of multiple collagen peptides with different molecular weights on the texture of gummies.

[0129] Comparative Example 5

[0130] This comparative example examines the effect of the amount of acidulant on the texture of gummies. It is the same as Example 1, except that the amount of citric acid is 5 parts, and the parts by weight of water are calculated as water usage = parts by weight of gelatin × 2 + parts by weight of collagen peptides + (parts by weight of granulated sugar + parts by weight of malt syrup) × 0.18.

[0131] The texture property measurement results of this comparative example show that the hardness is 18109.21, the elasticity is 0.968, the adhesiveness is -14.117, and the chewiness is 16301.47. Combining Example 1 and Comparative Example 1, it can be seen that when the dosage of citric acid is increased from 1.5 parts to 5 parts, that is, the ratio of the weight parts of gelatin to the weight parts of acidulant is reduced to 1.6, the hardness of the gummy candy slightly increases, about 13.6% increase, the chewiness increases somewhat, about 9.4% increase, the elasticity slightly decreases, and the adhesiveness significantly increases. The absolute value of adhesiveness increases from 0.41 to 14.1. The high-acid environment may cause slight hydrolysis of gelatin and inhibit the strength, which is consistent with the conclusion of the present invention that when the acidulant increases, the hardness and chewiness of the gummy candy increase. In addition, the adhesiveness of the gummy candy with a high dosage of acidulant increases sharply. The possible reason is that the high-concentration acid may have a complex interaction with components such as collagen peptides. The above properties show that although the increase in acidulant has a promoting effect on improving the chewiness and hardness, it will greatly affect the adhesiveness. For the composite gel gummy candy containing collagen peptides of the present invention, when the content of acidulant exceeds 3 parts, it is not conducive to the improvement of the comprehensive texture performance of the gummy candy.

[0132] Comparative Example 6

[0133] This comparative example examines the influence of increasing the amount of gelatin on the texture of gummy candy. It is the same as Example 1, except that the amount of gelatin is 20 parts, and the weight parts of water are calculated according to the formula: the amount of water used = the weight parts of gelatin × 2 + the weight parts of collagen peptides + (the weight parts of granulated sugar + the weight parts of malt syrup) × 0.18;

[0134] The texture property measurement results of the gummy candy in this comparative example: the hardness is 23605.03, the elasticity is 0.997, the adhesiveness

[0135] Compared with Example 1, when the amount of gelatin is increased from 8 parts to 20 parts, that is, the ratio of the weight parts of gelatin to the weight parts of acidulant is increased to 13, the hardness of the gummy candy increases significantly, about 48% increase, the chewiness increases significantly, about 44% increase, and it still maintains a high level of elasticity, but the adhesiveness significantly increases, and the absolute value of adhesiveness increases by more than 100 times, indicating that the gummy candy in this comparative example becomes very hard and sticky. The results show that the amount of gelatin is one of the key factors affecting the hardness and chewiness of gummy candy. Even in the case of adding collagen peptides, a high amount of gelatin may cause the gummy candy to be too hard and sticky, with poor texture properties.

[0136] Comparative Example 7:

[0137] This comparative example examines the influence of reducing the amount of gelatin on the texture of the composite gel gummy candy. It is the same as Example 1, except that the amount of gelatin is 5 parts, and the weight parts of water are calculated according to the formula: the amount of water used = the weight parts of gelatin × 2 + the weight parts of collagen peptides + (the weight parts of granulated sugar + the weight parts of malt syrup)

[0138] × 0.18;

[0139] The results of the texture properties measurement of the gummy candy in this comparative example are as follows: the hardness is 3009.06, the elasticity is 0.270, the adhesiveness is -8.241, and the chewiness is 730.84.

[0140] Compared with Example 1, the amount of gelatin is reduced from 8 parts to 5 parts, that is, the ratio of the weight parts of gelatin to the weight parts of collagen peptide is reduced to 1. The gummy candy in this comparative example has significantly reduced hardness and chewiness, with a reduction of about 81%, and significantly reduced chewiness, with a reduction of about 95%. The adhesiveness increases slightly, with the absolute value of adhesiveness increasing from 0.41 to 8.2, indicating that the gummy candy in this comparative example is too soft, lacking elasticity and chewiness. This shows that too low an amount of gelatin will result in insufficient gel strength of the gummy candy, too soft texture, lacking elasticity and chewiness. Combining Comparative Example 6 and Comparative Example 7, it can be seen that the amount of gelatin is one of the key factors affecting the hardness and chewiness of gummy candy. Even in the case of adding collagen peptide, too high an amount of gelatin may cause the gummy candy to be too hard and sticky, while too low an amount of gelatin will significantly reduce the chewiness of the gummy candy. The gelatin within the range of 5 - 10 parts by weight in the present invention can cooperate with collagen peptide to obtain gummy candy with an ideal texture.

[0141] Example 2

[0142] This example provides a yogurt - flavored composite gel gummy candy containing collagen peptide, and the raw material weight parts include:

[0143] Gelatin: 9 parts

[0144] Fish skin collagen peptide, with an average molecular weight of 1500 daltons: 6 parts

[0145] Erythritol: 20 parts

[0146] 75% solid content maltitol solution: 25 parts, equivalent to about 18.75 parts of solids

[0147] Lactic acid: 1.2 parts

[0148] Yogurt powder: 8 parts

[0149] Yogurt flavor: 0.3 parts

[0150] Water: 30 parts

[0151] The preparation method is the same as that in Example 1, where 18 parts of water is used for dissolving gelatin, 6 parts of water is used for dissolving fish skin collagen peptide, and the remaining water is used for boiling erythritol and 75% solid content maltitol solution to obtain syrup;

[0152] The texture properties of the gummy candy in this example and the yogurt - flavored gummy candy without added collagen peptide are respectively:

[0153] This example: hardness 17710 g, elasticity 0.95, adhesiveness -0.7 g·sec, chewiness 15600;

[0154] Yogurt-flavored gummy candy without added collagen peptide: hardness 8050 g, elasticity 0.31, adhesiveness -7.1 g·sec, chewiness 1950; among them, the raw materials of the yogurt-flavored gummy candy without added collagen peptide are the same as those of this example, the only difference being that no collagen peptide is added;

[0155] The yogurt-flavored composite gel gummy candy containing collagen peptide in this example is milky white, has a strong yogurt flavor, moderate sweetness, a refreshing taste, and good elasticity and chewiness.

[0156] Store for 6 months under the storage condition of 4 - 10 °C and test the texture properties. The results are as follows:

[0157] This example (stored for 6 months): hardness 18530 g, elasticity 0.91, adhesiveness -1.5 g·sec, chewiness 16050;

[0158] Yogurt-flavored gummy candy without added collagen peptide (stored for 6 months): hardness 11055 g, elasticity 0.25, adhesiveness -10 g·sec, chewiness 2720;

[0159] Through the comparative experiment with the yogurt-flavored gummy candy without added collagen peptide, the yogurt-flavored composite gel gummy candy containing collagen peptide in this example can still maintain good elasticity and low adhesiveness after 6 months, while the non-added group shows phenomena such as increased hardness and stickiness to the teeth, indicating that collagen peptide has a positive effect on improving the texture of gummy candy and also on extending the shelf life.

[0160] Example 3:

[0161] This example provides a fruit-flavored composite gel gummy candy containing collagen peptide, and the raw materials in parts by weight include:

[0162] Gelatin: 8 parts

[0163] Fish skin collagen peptide, average molecular weight 2000 daltons: 8 parts

[0164] White granulated sugar: 35 parts

[0165] Malt syrup: 15 parts

[0166] Citric acid: 1.5 parts

[0167] Apple concentrated juice: 5 parts

[0168] Green grape essence: 0.2 part

[0169] Barley grass powder: 1 part

[0170] Water: 25 parts

[0171] The preparation method includes:

[0172] Step 1, preparing sol, specifically including: Soaking gelatin in 15 parts of water at 20°C for 45 minutes to soften it, and heating to 70°C until dissolved to obtain a gelatin solution;

[0173] Step 2, providing a collagen peptide solution, including: Dissolving collagen peptide in 8 parts of warm water at 45°C to obtain a collagen peptide solution;

[0174] Step 3, mixing, including: Cooling the above-mentioned gelatin solution to 60°C, slowly adding the above-mentioned collagen peptide solution, stirring at 100 rpm for 15 minutes, and maintaining the system temperature at 55°C to obtain a colloidal mixture;

[0175] Step 4, boiling syrup, including: Mixing and heating white granulated sugar, malt syrup and the remaining 2 parts of water until dissolved, and boiling until the soluble solid content is 78% to obtain syrup;

[0176] Step 5, mixing and blending, including: Cooling the syrup to 85°C, slowly adding the above-mentioned colloidal mixture, stirring evenly at 80 rpm, and maintaining the system temperature at 70°C to obtain a composite gel system;

[0177] Step 6, flavoring and coloring, including: Adding citric acid, apple concentrated juice, green grape essence and barley grass powder to the above-mentioned composite gel system and mixing evenly;

[0178] Step 7, pouring and molding, including: Pouring the above-mentioned evenly mixed material into a fruit-shaped mold, cooling at 4°C for 3 hours to set, demolding, drying, and packaging to obtain a fruit-flavored composite gel gummy candy containing collagen peptide; In this embodiment, the fruit-shaped mold is apple-shaped; The gummy candy is light green, has a strong green grape - apple flavor, has a Q - elastic texture, a good chewing feeling, and does not stick to the teeth.

Claims

1. A composite jelly candy containing collagen peptide, characterized in that: Contains the following raw materials in parts by weight: Gelatin: 5-10 parts; Collagen peptide: 1-15 parts; Sweetener: 30-60 parts; Acidulant: 0.5 to 3 parts.

2. The composite jelly candy containing collagen peptide according to claim 1, characterized in that: The collagen peptide is derived from animal connective tissue, such as cowhide, pig skin, fish skin or fish scale, and / or the average molecular weight of the collagen peptide is 500 to 5000 Daltons.

3. The composite jelly candy containing collagen peptide according to claim 2, characterized in that: The collagen peptide has an average molecular weight of 1000 to 2000 Daltons and is derived from cow skin or fish skin.

4. The composite jelly candy containing collagen peptide according to claim 3, characterized in that: The collagen peptide has an average molecular weight of 2000 Daltons and is derived from fish skin.

5. The composite jelly candy containing collagen peptide according to claim 1, characterized in that: The sweetener is one or more of white sugar, glucose syrup, maltose syrup, fructose syrup, erythritol, xylitol, maltitol and steviol glycoside; and / or the acidulant is one or more of citric acid, malic acid, tartaric acid and lactic acid.

6. The composite jelly candy containing collagen peptide according to claim 1, characterized in that: The weight ratio C1 = gelatin / collagen peptide = 1.6 to 4, and the weight ratio C2 = gelatin / acidulant = 2.6 to 5.

3.

7. A method for preparing the composite jelly candy containing collagen peptide as claimed in claim 1, characterized in that: include: Gelatin solutions, collagen peptide solutions, and syrups are available; Cooling the gelatin solution to 55-65°C, adding the collagen peptide solution to obtain a colloid mixture; Mixing the syrup with the colloid mixture and maintaining the system temperature at 65-75° C.; The mixed materials are seasoned and colored, cast and molded, cooled and shaped, and demoulded to obtain composite gel candy containing collagen peptides.

8. The method according to claim 7, characterized in that The gelatin solution preparation method comprises: soaking gelatin in water for 30 to 60 minutes at a temperature of 15 to 30° C. to soften it, then heating it to 65 to 75° C., stirring it to dissolve it, and obtaining the gelatin solution.

9. The method according to claim 7, characterized in that: The preparation method of the collagen peptide solution comprises: dissolving the collagen peptide in 40-50° C. water to obtain the collagen peptide solution.

10. The method according to claim 7, characterized in that The method for obtaining a colloid mixture includes: cooling a gelatin solution to 55-65°C, slowly adding a collagen peptide solution, stirring at a speed of 80-120 rpm for 10-20 minutes at a system temperature of 50-60°C to fully mix and obtain a colloid mixture.

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