Preparation method of temperature-resistant / acid-resistant gelatin composite soft sweets

Abstract

The invention discloses a preparation method of temperature-resistant / acid-resistant gelatin composite soft sweets, and belongs to the technical field of food processing. The method mainly comprises the following steps: modifying gelatin with TG enzyme, preparing a sugar solution, constructing a multiphase system, carrying out ultrasonic densification treatment, and carrying out dynamic equilibrium drying to obtain a finished product. The gelatin is modified through TG enzyme and ultrasonic combined treatment, so that the temperature resistance / heat resistance of the gelatin composite soft sweets is improved. The structure of the gelatin can be changed through the combined technology, the melting point of the gelatin composite soft sweets is improved, and the production and transportation cost is greatly reduced; meanwhile, the acid resistance of the gelatin composite soft sweets is also improved, and possibility is provided for preparation of the gelatin composite soft sweets with the meta-acid taste.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing, and specifically relates to a method for preparing heat-resistant / acidity-resistant gelatin composite gummy candies. Background Art

[0002] Gelatin is a raw colloid contained in animal skins, bones, tendons, and other connective tissues, and is a high-molecular polypeptide polymer obtained by partial hydrolysis. It contains a large number of active functional groups such as amino, carboxyl, and hydroxyl groups, and has low antigenicity, good biocompatibility, biodegradability, and sensitive reversible gelation properties. Gummy candies made of gelatin not only have a unique chewiness and soft texture, but also have characteristics such as high transparency and easy digestibility, so they are deeply loved by consumers. Almost all gummy candies on the market belong to gelatin composite gummy candies. However, due to the sensitive reversible gelation and good biocompatibility of gelatin, gelatin composite gummy candies are prone to deformation under the influence of temperature during storage and transportation or are prone to deformation under the influence of certain acidic substances during the production process. Therefore, providing a heat-resistant / acidity-resistant gelatin composite gummy candy is of great practical significance during production, processing, storage, and transportation.

[0003] The application of transglutaminase (TG enzyme) in improving the gel properties of gelatin is extensive, safe, and efficient, and is very attractive to the food industry. The prices of some types of TG enzymes on the market are even lower than some commonly used food colloids. It catalyzes the acyl transfer reaction between glutamine residues and lysine residues to crosslink protein molecules, resulting in a change in the protein structure, forming a more stable protein network, and affecting its functional properties. Researchers have found that the TG enzyme significantly changes the structure of gelatin and forms high-molecular-weight polymers as the enzyme concentration increases. Due to the formation of a dense and uniform gel network with very small voids, this modification method significantly improves the melting point and gel strength of gelatin.

[0004] Yang Yangyun et al. (2024) disclosed "Neutral Gelatin Gummy Candy and Its Preparation Method" (Publication No.: CN118318909A). The main steps of this invention are: starch gelatinization → heating hydrated gelatin → heating and melting syrup → mixing the three solutions → adjusting the pH value → casting and drying. This method uses isoelectric point-defined gelatin (isoelectric point 4.5 - 5.5) as gelatin and needs to add alkaline substances such as sodium citrate as a pH regulator to ensure the gelation of gelatin, and finally obtains a new type of gelatin gummy candy with perfect presentation of flavors such as milk flavor and dessert flavor. However, the gelatin gummy candy produced by this method is prone to melting and deformation when exposed to acid or heat, which is not conducive to production, processing, storage, and transportation.

[0005] Qi Xinyang et al. (2024) disclosed "A plant-based soft candy and its preparation method" (publication number: CN117481246A). The invention mainly includes the following steps: raw material pretreatment → sugar solution boiling → mixing → blending → static degassing → casting and molding → demolding and drying, and finally obtaining plant-based soft candy; the invention uses citrus fiber and carrageenan, and by utilizing their good water retention and gelling properties, it can improve the problems of soft texture, sticky taste, and water precipitation of soft candy caused by a single plant-based colloid, and the sensory evaluation of the prepared soft candy is close to that of gelatin soft candy; however, this method has a single taste and high cost.

[0006] Huo Ruiwen et al. (2023) disclosed "A milk mineral salt gelatin soft candy and its preparation method" (publication number: CN116114777A). This method adds caprylic acid glyceride to improve the hardening, water release, sanding and / or browning of milk mineral salt gelatin soft candy. However, the gelatin soft candy produced by this method is easy to melt and deform when exposed to acid and heat, which is not conducive to production, processing, storage and transportation.

[0007] Fei Ying et al. (2021) disclosed "A highly efficient, heat-resistant and antibacterial gelatin-based TG enzyme meat product adhesive and its preparation method and application" (Publication No.: CN113170861A). The invention combines high-purity bone gelatin with TG enzyme microcapsules, assisted by dynamic high-pressure microfluidization technology, to increase the gelatin action points, so that the two are fully combined, the degree of cross-linking is improved, and gelatin-based TG enzyme microspheres are prepared, which improves the heat resistance of gelatin. Therefore, the present invention also uses TG enzyme to treat the gelatin solution, and then assisted by ultrasonic treatment to increase the melting point of gelatin soft candy.

[0008] Zhou Peng et al. (2022) disclosed "A method for preparing a casein micellar concentrate with high thermal stability and low viscosity" (Publication No.: CN114601014A). The invention uses concentrated micellar casein (MCC) or concentrated milk protein (MPC) to prepare a micellar complex solution, and then performs TG enzyme cross-linking treatment on the complex solution, and then adds citrate ions, or performs decalcification treatment, or adds sodium ions. In this invention, there is a synergistic effect between TG enzyme treatment and the addition of citrate ions, between TG enzyme treatment and decalcification treatment, and between TG enzyme treatment and the addition of sodium ions, which can better maintain the natural polymer structure of the micelles, and can inhibit the aggregation of micelles during high-temperature sterilization and subsequent storage of the concentrate, so that the concentrate has higher thermal stability and lower viscosity. Therefore, the present invention performs enzyme + ultrasonic treatment on the gelatin solution to improve the thermal stability of gelatin soft candies.

[0009] Zhang Lu et al. (2021) disclosed "A low-sugar gelatin gummy candy rich in β-carotene and its preparation method" (Publication No.: CN113519675A), belonging to the field of food technology. This invention uses casein to emulsify and encapsulate β-carotene, which can help β-carotene resist the destruction of the strong acid environment in the stomach and thus reach the small intestine for full absorption and utilization by the human body. However, this method is not suitable for improving the overall acid resistance of gummy candies. This invention improves the acid resistance of gelatin gummy candies by subjecting the gelatin solution to enzyme + ultrasonic treatment. Summary of the Invention

[0010] The object of this invention is to provide a preparation method for a temperature-resistant / acid-resistant gelatin composite gummy candy. This invention modifies gelatin through the combined treatment of TG enzyme and ultrasonic waves to improve the temperature resistance / acid resistance of the gelatin composite gummy candy.

[0011] The technical solution of this invention:

[0012] A preparation method for a temperature-resistant / acid-resistant gelatin composite gummy candy mainly includes the following steps:

[0013] (1) Raw material preparation: Prepare the raw materials for the temperature-resistant / acid-resistant gelatin composite gummy candy, and the main components are as follows: granulated sugar, malt syrup, gelatin, pectin, pigment essence water, fruit juice, acidity regulator, and water;

[0014] (2) Gelatin synergistic modification treatment: Premix gelatin, pectin, and acidity regulator under the condition of pH 3.5 - 4.2, after high-pressure homogenization at 10 - 20 MPa, add glutamine transaminase accounting for 0.5 - 0.8% of the dry mass of gelatin, and enzymatically hydrolyze at 45 - 55 °C for 35 - 45 minutes at a certain stirring speed to form a modified gelatin solution with a cross-linking degree ≥ 65%;

[0015] (3) Sugar solution preparation: Mix granulated sugar and malt syrup according to a mass ratio of 1:1.7, then add water accounting for 15% of the total mass of granulated sugar and malt syrup, continuously stir and boil at a vacuum degree of -0.08 ~ -0.05 MPa and a temperature of 110 - 115 °C for 2 min until boiling to obtain a sugar solution;

[0016] (4) Multiphase system construction: Add the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3), and at the same time, mix evenly at a shear rate of 1500 - 2000 s-1 at 90 - 95 °C, then add fruit juice, pigment essence water, and acidity regulator, and adjust the pH of the system to 3.0 - 3.5 to obtain a mixed solution;

[0017] (5) Ultrasonic densification treatment: Put the mixed solution obtained in step (4) into the ultrasonic instrument, and then apply a frequency of 28 - 40 kHz and a power of 500 - 800 W / cm 3Ultrasonic waves with a time of action of 8 - 12 min are applied; meanwhile, mechanical vibration with an amplitude of 0.1 - 0.3 mm is applied, and the vibration frequency forms a harmonic resonance of 1:2 - 1:3 with the ultrasonic frequency, promoting the formation of a crystal structure with a β - sheet proportion of ≥40% in the gelatin - sugar mixture to obtain a soft syrup solution;

[0018] (6) Dynamic equilibrium drying: After the soft syrup solution obtained in step (5) is molded, it is dried in two stages under the conditions of a temperature of 25 ± 1 °C and a humidity of 55 ± 3%: In the first stage, the water activity Aw is maintained at w 0.65 - 0.70 for 12 h, and in the second stage, it is reduced to Aw ≤ 0.55 at a rate of 0.05 Aw w / h to obtain the finished soft candy.

[0019] Furthermore, the temperature - resistant / acid - resistant gelatin - composite soft candy raw materials, by mass, are: 24.38 parts of granulated sugar, 9.97 parts of water, 42.11 parts of malt syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of pigment - essence - water, 5.91 parts of fruit juice, 1.77 parts of acidity regulator;

[0020] Furthermore, the acidity regulator is a composite system with a mass ratio of citric acid, malic acid, and water of 3:1:4; the pigment - essence - water is a composite system with a mass ratio of pigment, essence, and water of 0.36:1:42.

[0021] Furthermore, in step (1), high - pressure homogenization adopts a three - stage pressure gradient, that is, progressive treatment of 10 MPa → 15 MPa → 20 MPa, and each pressure is treated for 1 min.

[0022] Furthermore, in step (2), the enzymatic hydrolysis process is carried out under the condition of a stirring speed of 80 - 120 r / min to ensure the uniformity of the enzymatic hydrolysis reaction.

[0023] Furthermore, in step (3), the boiling process needs to adopt continuous stirring with a stirring speed of 60 - 80 r / min to ensure uniform heating of the sugar solution.

[0024] Furthermore, in step (4) during mixing, the modified gelatin solution is slowly added to the sugar solution, and the addition time is controlled within 1 minute.

[0025] Furthermore, in step (5) during ultrasonic densification treatment, the mixture is placed inside the ultrasonic instrument, with water as the ultrasonic medium, and the shortest distance between the ultrasonic emission surface of the ultrasonic instrument and the mixture is maintained at 5 - 10 cm to ensure the ultrasonic effect.

[0026] Furthermore, in step (6) during molding, the mold temperature needs to be maintained at 20 ± 2 °C to ensure that the soft syrup solution can be quickly molded without affecting its internal structure.

[0027] Further, during the drying process in step (6), the fluctuation range of the relative humidity per hour is ≤2% to induce the migration of the moisture gradient; the final product, the finished gummy candy, maintains its complete form for ≥120 minutes in the accelerated test at 60°C, and the acidolysis swelling rate is ≤3%.

[0028] The beneficial effects of the present invention compared with the prior art are as follows:

[0029] (1) Compared with the traditional preparation method, the present invention uses TG enzyme and ultrasonic modification of gelatin to improve the gel strength by changing the structure and molecular weight of gelatin, thereby enhancing the stability of the gelatin composite gummy candy and increasing its anti-deformation ability in high-temperature / acid environments by 40% - 95%.

[0030] (2) Most of the research on the modification of gelatin gummy candies focuses on chemical methods such as colloid compounding. The present invention uses enzymatic modification and physical (ultrasonic) modification to eliminate the problems of product texture and flavor deterioration caused by chemical modification.

[0031] (3) The product prepared by the present invention has significantly improved heat resistance. The anti-deformation rate of the gelatin composite gummy candy at 40°C is 93%, meeting the production standard. Therefore, the gelatin composite gummy candy prepared by the present invention can be completely transported at room temperature, greatly reducing the transportation cost.

[0032] (4) The product prepared by the present invention has significantly improved acid resistance. The anti-deformation rate of the gelatin composite gummy candy at pH = 4 is 93%, meeting the production standard. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 is the electronic nose flavor analysis of gelatin gummy candies with different treatment methods;

[0034] Figure 2 is the analysis of the anti-deformation rate of gelatin gummy candies at different temperatures;

[0035] Figure 3 Analysis of the anti-deformation rate of gelatin gummy candies at different pH values. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0036] In order to make the objectives, technical solutions and advantages of the present invention clearer, the present invention will be further described in detail below with reference to the embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0037] Control Example 1

[0038] A preparation method of a gelatin composite gummy candy, comprising the following steps:

[0039] (1) Raw material preparation: Prepare the raw materials for gelatin compound soft candy. By mass: 24.38 parts of granulated sugar, 9.97 parts of water, 42.11 parts of malt syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of coloring essence water, 5.91 parts of fruit juice, 1.77 parts of acidity regulator;

[0040] (2) Gelatin treatment: Premix gelatin and acidity regulator under the condition of pH 3.5 - 4.2, and after high-pressure homogenization at 10 - 20 MPa, form a gelatin solution with a crosslinking degree ≥ 65%;

[0041] (3) Gradient sugar solution preparation: Mix granulated sugar and malt syrup according to a mass ratio of 1:1.5 - 1.8, then add 15% of the total mass of granulated sugar and malt syrup of water, and continuously stir and boil at a vacuum degree of -0.08 to -0.05 MPa and a temperature of 110 - 115 °C for 2 min until boiling to obtain a gradient sugar solution;

[0042] (4) Multiphase system construction: Add the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3), and at the same time, mix evenly at a shear rate of 1500 - 2000 s-1 at 90 - 95 °C, then add fruit juice, coloring essence water and acidity regulator, and adjust the pH of the system to 3.0 - 3.5 to obtain a mixed solution;

[0043] (5) Dynamic equilibrium drying: Carry out two-stage drying on the mixed solution obtained in step (3) after casting at a temperature of 25 ± 1 °C and a humidity of 55 ± 3% - In the first stage, maintain the water activity Aw w 0.65 - 0.70, and in the second stage, reduce it to Aw ≤ 0.55 at a rate of 0.05 Aw w / h to obtain the finished soft candy.

[0044] The melting point of the gelatin compound soft candy obtained in this control example is 32.731 °C.

[0045] Control Example 2

[0046] A preparation method of gelatin compound soft candy, comprising the following steps:

[0047] (1) Raw material preparation: Prepare the raw materials for gelatin compound soft candy. By mass: 24.38 parts of granulated sugar, 9.97 parts of water, 42.11 parts of malt syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of coloring essence water, 5.91 parts of fruit juice, 1.77 parts of acidity regulator;

[0048] (2) Gelatin co - modification treatment: Premix gelatin and acid regulator under the condition of pH 3.5 - 4.2, after high - pressure homogenization at 10 - 20 MPa, add transglutaminase accounting for 0.5 - 0.8% of the dry basis mass of gelatin, and enzymatically hydrolyze at a stirring speed of 80 - 120 r / min at 48 - 52 °C for 35 - 45 minutes to form a modified gelatin solution with a cross - linking degree ≥ 65%;

[0049] (3) Gradient sugar solution preparation: Mix white granulated sugar and malt syrup according to a mass ratio of 1:1.5 - 1.8, then add water accounting for 15% of the total mass of white granulated sugar and malt syrup, continuously stir and boil at a vacuum degree of - 0.08~ - 0.05 MPa and a temperature of 110 - 115 °C for 2 min until boiling to obtain a gradient sugar solution;

[0050] (4) Multiphase system construction: Add the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3), and at the same time, mix evenly at a shear rate of 1500 - 2000 s-1 at 90 - 95 °C, then add fruit juice, pigment essence water and acid regulator, and adjust the pH of the system to 3.0 - 3.5 to obtain a mixed solution;

[0051] (5) Dynamic equilibrium drying: After casting the mixed solution obtained in step (3) under the conditions of temperature 25 ± 1 °C and humidity 55 ± 3%, carry out two - stage drying - maintain the water activity Aw at 0.65 - 0.70 within 12 h in the first stage, and in the second stage, decrease it to Aw ≤ 0.55 at a rate of 0.05 Aw / h to obtain the finished gummy candy. w 0.65 - 0.70, and in the second stage, decrease it to Aw ≤ 0.55 at a rate of 0.05 Aw / h to obtain the finished gummy candy. w / h rate to Aw ≤ 0.55 to obtain the finished gummy candy.

[0052] The melting point of the gelatin - composite gummy candy obtained in this control example is 42.095 °C, which is higher than the melting point of the product in Control Example 1 (32.731 °C).

[0053] Control Example 3

[0054] A preparation method of a gelatin - composite gummy candy, comprising the following steps:

[0055] (1) Raw material preparation: Prepare the raw materials for the gelatin - composite gummy candy. By mass: 24.38 parts of white granulated sugar, 9.97 parts of water, 42.11 parts of malt syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of pigment essence water, 5.91 parts of fruit juice, 1.77 parts of acid regulator;

[0056] (2) Gelatin co - modification treatment: Premix gelatin and acid regulator under the condition of pH 3.5 - 4.2, after high - pressure homogenization at 10 - 20 MPa, obtain a gelatin solution;

[0057] (3) Gradient sugar solution preparation: Mix white granulated sugar and malt syrup in a mass ratio of 1:1.5 - 1.8, then add water accounting for 15% of the total mass of white granulated sugar and malt syrup, continuously stir and boil at a vacuum degree of -0.08 to -0.05 MPa and a temperature of 110 - 115 °C for 2 min until boiling to obtain a gradient sugar solution;

[0058] (4) Multiphase system construction: Add the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3). Meanwhile, mix evenly at a shear rate of 1500 - 2000 s-1 at 90 - 95 °C, then add fruit juice, pigment essence water, and acidity regulator, and adjust the pH of the system to 3.0 - 3.5 to obtain a mixed solution;

[0059] (5) Ultrasonic densification treatment: Put the mixed solution obtained in step (3) into the ultrasonic device, apply ultrasonic waves with a frequency of 28 - 40 kHz and a power of 500 - 800 W / cm 3 for 8 - 12 min; meanwhile, apply mechanical vibration with an amplitude of 0.1 - 0.3 mm, and the vibration frequency forms a 1:2 - 1:3 harmonic resonance with the ultrasonic frequency to promote the gelatin - sugar mixed solution to form a crystal structure with a β - sheet proportion of ≥40% to obtain a soft sugar syrup;

[0060] (6) Dynamic equilibrium drying: After casting the soft sugar syrup obtained in step (4), perform two - stage drying under the conditions of a temperature of 25 ± 1 °C and a humidity of 55 ± 3% - in the first stage, maintain the water activity Aw w at 0.65 - 0.70 for 12 h, and in the second stage, reduce it to Aw ≤ 0.55 at a rate of 0.05 Aw w / h to obtain the finished soft candy.

[0061] The melting point of the gelatin composite soft candy obtained in this control example is 41.189 °C, which is higher than the melting point of the product in Control Example 1 (32.731 °C) and lower than the melting point of the product in Control Example 2 (42.095 °C).

[0062] Example 1

[0063] A preparation method of a temperature - resistant / acid - resistant gelatin composite soft candy, comprising the following steps:

[0064] (1) Raw material preparation: Prepare the raw materials for the temperature - resistant / acid - resistant gelatin composite soft candy. By mass: 24.38 parts of white granulated sugar, 9.97 parts of water, 42.11 parts of malt syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of pigment essence water, 5.91 parts of fruit juice, 1.77 parts of acidity regulator;

[0065] (2) Gelatin co - modification treatment: Premix gelatin and acid regulator under the condition of pH 3.5 - 4.2, after high - pressure homogenization at 10 - 20 MPa, add transglutaminase accounting for 0.5 - 0.8% of the dry mass of gelatin, and enzymatically hydrolyze at 48 - 52 °C with a stirring speed of 80 - 120 r / min for 35 - 45 minutes to form a modified gelatin solution with a cross - linking degree ≥ 65%;

[0066] (3) Gradient sugar solution preparation: Mix white granulated sugar and malt syrup in a mass ratio of 1:1.5 - 1.8, then add water accounting for 15% of the total mass of white granulated sugar and malt syrup, continuously stir and boil at a vacuum degree of - 0.08~ - 0.05 MPa and a temperature of 110 - 115 °C for 2 min until boiling to obtain a gradient sugar solution;

[0067] (4) Multiphase system construction: Add the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3), and at the same time, mix evenly at 90 - 95 °C with a shear rate of 1500 - 2000 s-1, then add fruit juice, pigment essence water and acid regulator, and adjust the pH of the system to 3.0 - 3.5 to obtain a mixed solution;

[0068] (5) Ultrasonic densification treatment: Put the mixed solution obtained in step (3) into the ultrasonic device, apply ultrasonic waves with a frequency of 28 - 40 kHz and a power of 500 - 800 W / cm 3 for 8 - 12 min; at the same time, apply mechanical vibration with an amplitude of 0.1 - 0.3 mm, and the vibration frequency forms a 1:2 - 1:3 harmonic resonance with the ultrasonic frequency to promote the formation of a crystal structure with a β - sheet proportion ≥ 40% in the gelatin - sugar mixed solution to obtain a soft syrup solution;

[0069] (6) Dynamic equilibrium drying: After casting the soft syrup solution obtained in step (4), carry out two - stage drying under the conditions of temperature 25 ± 1 °C and humidity 55 ± 3% - in the first stage, maintain the water activity Aw w at 0.65 - 0.70 within 12 h, and in the second stage, reduce it to Aw ≤ 0.55 at a rate of 0.05 Aw w / h to obtain the finished soft candy.

[0070] The melting point of the gelatin - composite soft candy obtained in this example is 43.911 °C, which is higher than the melting point of the product in Comparative Example 1 (32.731 °C), and also higher than the melting points of the products in Comparative Example 2 (42.095 °C) and Comparative Example 3 (41.189 °C).

[0071] Compare the melting point, anti - deformation rate, texture, transparency, flavor and other indexes of the gelatin soft candies in Comparative Example 1 (gelatin soft candy without enzyme / ultrasonic treatment), Comparative Example 2 (TG enzyme treatment), Comparative Example 3 (ultrasonic treatment), and Example 1 (TG enzyme + ultrasonic synergistic treatment) to evaluate the effects of each treatment method.

[0072] 1. Determination of the Melting Point of Gelatin Gummy Bears

[0073] The melting temperature (Tm) was measured using a DHR-3 rheometer. The diameter of the parallel plates was 20 mm and the gap was 1000 μm. The gel samples were equilibrated at room temperature for 15 min before testing. After placing the sample between the parallel plates, the excess sample was removed and silicone oil was used to prevent water evaporation. The melting point of the gelatin gel was determined by dynamic temperature scanning, with the temperature ranging from 25 °C to 55 °C and a heating rate of 5 °C / min. The changes in storage modulus (G'), loss modulus (G"), and tanδ (G" / G') were detected at a frequency of 1 rad / s and a strain of 1%. Tm was defined as the crossover point of G' and G".

[0074] 2. Effect of Temperature on the Deformation Resistance Rate of Gelatin Gummy Bears

[0075] The gelatin gummy bears were placed in a round petri dish, sealed with plastic wrap, and placed horizontally in a thermostatic and humidistatic chamber. They were placed at 30, 35, 40, 45, and 50 °C for 24 h. Before heat preservation, the height of the cross-section of the gelatin gummy bear was measured as H1 mm, and after heat preservation, the height was H2 mm. The formula for determining the deformation resistance rate is as follows:

[0076]

[0077] 3. Effect of pH Value on the Deformation Resistance Rate of Gelatin Gummy Bears

[0078] The gelatin gummy bears were placed in solutions with different pH values (3, 3.5, 4, 4.5, 5) for 24 h. Before soaking, the height of the cross-section of the gelatin gummy bear was measured as H1 mm, and after soaking, the height was H2 mm. The formula for determining the deformation resistance rate is as follows:

[0079]

[0080] 4. Determination of the Texture of Gelatin Gummy Bears

[0081] The total texture mode in a TA.XTPlus texture analyzer was used, and a cylindrical probe P / 20 with a bottom diameter of 20 mm was selected for measurement. The measurement parameters used were as follows: the pre-test speed was 1.0 mm / s, the test speed was 0.5 mm / s, the post-test speed was 10.0 mm / s, the compression rate was 60%, and the measurement trigger force was 5.0 g. In this measurement mode, calculation support was provided by Exponent software. The area of the test curve obtained was the hardness of the sample, and the length of all points in the same selected area was the fracturability. The units of both were g·s, and the test was repeated 10 times.

[0082] 5. Determination of the transparency of gummy candies

[0083] The transparency of gummy candies was determined using a CR-400 color difference meter. Before each measurement, the instrument was calibrated with a standard white board. The L* (lightness) value on the color difference meter was recorded for each measurement, and the experiment was repeated five times.

[0084] 6. Determination of the flavor of gummy candies

[0085] 4 g of the sample was placed in a 40 mL sealed bottle and left to stand at 28 °C for 1 h to allow the sample odor to be fully released, and then measured using an electronic nose. The electronic nose was equipped with 14 gas sensors made of different semiconductor materials. Before use, the electronic nose needed to be cleaned for 3000 s. Its measurement parameters were as follows: the waiting time was 10 s as the transition time for inserting the air filter and the sensor; the measurement time was set to 180 s to stabilize the sensor; the sensor cleaning time was 120 s to remove the odor remaining from the previous sample. The carrier gas transported the volatile flavor substances to the sensor chamber at a flow rate of 1 L / min, and the experiment was repeated four times.

[0086] Experimental results:

[0087] (1) The melting points, TPA, and transparencies of gummy candies with different treatment methods are shown in Table 1.

[0088] Table 1 Melting points, TPA, and transparencies of gummy candies with different treatment methods

[0089]

[0090] (2) Analysis of the flavor and anti-deformation rate of gummy candies with different treatment methods is shown in Figure 1 、 2 、3.

[0091] From Table 1 and Figure 1 、 2 、3, it can be concluded that the combined treatment of enzyme and ultrasound (Example 1) can significantly increase the melting point of gummy candies and has little effect on their texture and flavor; in high-temperature and high-acid environments, the anti-deformation ability of gummy candies treated with the combined treatment of enzyme and ultrasound is significantly improved. The melting point, anti-deformation rate, and transparency of gummy candies in the combined treatment group are better than those in the single treatment group.

Claims

1. A method for preparing a heat-resistant / acid-resistant gelatin composite soft candy, characterized in that: The main steps include: (1) Raw material preparation: Prepare heat-resistant / acid-resistant gelatin composite soft candy raw materials, the main ingredients of which are as follows: white sugar, maltose syrup, gelatin, pectin, coloring and flavoring water, fruit juice, acidity regulator and water; (2) Gelatin synergistic modification treatment: premix gelatin, pectin and acidity regulator at pH 3.5-4.2, homogenize under high pressure at 10-20 MPa, add glutamine aminotransferase at a rate of 0.5-0.8% of the dry gelatin mass, and perform enzymatic hydrolysis at 45-55° C. for 35-45 minutes at a certain stirring speed to form a modified gelatin solution with a cross-linking degree ≥ 65%; (3) Preparation of sugar solution: white sugar and maltose syrup are mixed in a mass ratio of 1:1.7, and then 15% of the total mass of white sugar and maltose syrup is added with water, and the mixture is continuously stirred and boiled for 2 min at a vacuum degree of -0.08 to -0.05 MPa and a temperature of 110-115°C to obtain sugar solution; (4) constructing a multiphase system: slowly adding the modified gelatin solution obtained in step (2) to the sugar solution obtained in step (3), and at the same time, mixing them uniformly at 90-95° C. and a shear rate of 1500-2000 s-1, then adding fruit juice, coloring and flavoring water, and an acidity regulator, adjusting the pH of the system to 3.0-3.5, and obtaining a mixed solution; (5) Ultrasonic densification treatment: The mixed solution obtained in step (4) is placed in an ultrasonic instrument and an ultrasonic wave is applied at a frequency of 28-40 kHz and a power of 500-800 W / cm 3 Ultrasonic waves are applied for 8-12 minutes; at the same time, mechanical vibrations with an amplitude of 0.1-0.3 mm are applied, and the vibration frequency and the ultrasonic frequency form a 1:2-1:3 harmonic resonance, which causes the gelatin-sugar mixture to form a crystal structure with a β-folding ratio of ≥40%, thereby obtaining a soft candy slurry; (6) Dynamic equilibrium drying: The soft candy slurry obtained in step (5) is molded and dried in two stages at a temperature of 25±1°C and a humidity of 55±3%. In the first stage, the water activity A is maintained for 12 hours. w 0.65-0.70, the second stage is 0.05A w / h rate is reduced to Aw≤0.55, and the finished soft candy is obtained.

2. The method for preparing a heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: The heat-resistant / acid-resistant gelatin composite soft candy raw materials are calculated by mass as follows: 24.38 parts of white sugar, 9.97 parts of water, and 42.11 parts of maltose syrup; 6.16 parts of gelatin, 0.16 parts of pectin; 9.54 parts of color and flavor water, 5.91 parts of fruit juice, and 1.77 parts of acidity regulator.

3. The method for preparing a heat-resistant / acid-resistant gelatin composite soft candy according to claim 1 or 2, characterized in that: The acidity regulator is a composite system of citric acid, malic acid and water in a mass ratio of 3:1:4; the pigment flavor water is a composite system of pigment, flavor and water in a mass ratio of 0.36:1:

42.

4. The method for preparing a heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: In step (2), the high pressure homogenization adopts a three-level pressure gradient, i.e., 10MPa→15MPa→20MPa progressive treatment, and the treatment is performed for 1 minute at each pressure.

5. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: The enzymolysis process in step (2) is carried out at a stirring speed of 80-120 r / min to ensure the uniformity of the enzymolysis reaction.

6. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: In step (3), continuous stirring is adopted in the boiling process, and the stirring speed is 60-80r / min to ensure that the sugar solution is heated evenly.

7. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: During the mixing in step (4), the modified gelatin solution is slowly added to the sugar solution, and the adding time is controlled within 1 minute.

8. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: During the ultrasonic densification treatment in step (5), the mixed liquid is placed inside an ultrasonic instrument, water is used as the ultrasonic medium, and the shortest distance between the emitting surface of the ultrasonic instrument and the mixed liquid is maintained at 5-10 cm to ensure the ultrasonic effect.

9. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: During the injection molding in step (6), the mold temperature must be maintained at 20±2° C. to ensure that the soft candy slurry can be quickly molded without affecting its internal structure.

10. The method for preparing the heat-resistant / acid-resistant gelatin composite soft candy according to claim 1, characterized in that: During the drying process in step (6), the relative humidity fluctuates by ≤2% per hour to induce moisture gradient migration; the final product, the finished soft candy, maintains its shape intact for ≥120 minutes in an accelerated test at 60°C, and has an acid hydrolysis swelling rate of ≤3%.

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