Gel candy and preparation method thereof

Abstract

The invention relates to a gel candy and a preparation method thereof, and the gel candy comprises the following components in parts by weight: 40 to 50 parts of saccharides, 10 to 30 parts of hydrophilic colloid, 0.1 to 0.3 part of metal ions, 0.1 to 0.25 part of beta-cyclodextrin, 0.1 to 0.3 part of cinnamyl aldehyde (CA) and 0.1 to 10 parts of a flavoring additive. The strength and stability of a gel network are enhanced through synergistic crosslinking of metal ions and beta-cyclodextrin, and the crosslinking density is improved through a cinnamyl aldehyde and beta-cyclodextrin compound, so that moisture migration and sugar crystal precipitation are inhibited; therefore, the damage of the high temperature of the syrup to the hydrophilic colloid is avoided, the high temperature resistance of the hydrophilic colloid is improved, meanwhile, the melting phenomenon is avoided under the condition that the sweetness is not reduced, the sweetness loss caused by the separation of sugar crystals is prevented, and the eating taste and the eating flavor of the candy are ensured.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically, relates to a gel candy and a preparation method thereof. Background Art

[0002] Gel candy (soft candy) is favored by consumers for its unique taste and diverse functionality (such as vitamin and mineral supplements). It mainly uses hydrophilic colloids (such as gelatin and pectin) as the skeleton and syrup as the plasticizer to form a gel system. However, in the preparation process of traditional gel candy, the syrup needs to be boiled at high temperature (110-130°C) to form a gel network, but high temperature can easily lead to the destruction of the molecular chain structure of the hydrophilic colloid, and the water balance between the syrup and the colloid is broken, resulting in damage to the gel structure and reduced gel strength, affecting the stability of the gel system, and then causing the product to melt, that is, the product becomes soft, sticks or sugar crystals precipitate on the surface during storage or sales. This not only affects the taste and appearance of the product, but also shortens the shelf life of the product, reduces the quality of the product, and brings many inconveniences to production and sales.

[0003] In order to solve the melting problem in the prior art, two methods are generally used. The first is to use low-temperature granulation, that is, to lower the temperature of the syrup to avoid destroying the hydrophilic colloid; but this can easily cause the syrup to precipitate sugar crystals in advance, resulting in a weakened or uneven sweetness. The second is to reduce the amount of syrup used, which generally requires the addition of stabilizers (such as microcrystalline cellulose) or low hygroscopic substances (such as glycerol, xylitol) to adjust the moisture balance. For the second method, the reduction of syrup will reduce the sweetness and flavor, and the sweetness and flavor of other sweeteners are obviously inferior to syrup. Therefore, although the above two methods can improve some problems, they sacrifice taste, cannot take into account both sweetness and texture stability, and do not solve the core problem of the fragility of the colloid network. The insufficient stability of the colloid network leads to a decrease in physical properties during storage.

[0004] Therefore, how to effectively prevent gel candies from melting without reducing their sweetness has become an urgent problem to be solved in this field. Summary of the invention

[0005] The object of the present invention is to provide a jelly candy and a preparation method thereof, which has the characteristics of being able to take into account sweetness, taste stability and long-term storage performance.

[0006] The purpose of the present invention can be achieved by the following technical solutions: A gel candy comprises the following components by weight: 40-50 parts of sugars, 10-30 parts of hydrophilic colloids, 0.1-0.3 parts of metal ions, 0.1-0.25 parts of beta-cyclodextrin, 0.1-0.3 parts of cinnamaldehyde and 0.1-10 parts of flavoring additives.

[0007] In this technical solution, metal ions and β-cyclodextrin mainly act on hydrophilic colloids in the form of cross-linking agents to form a stable gel network system. Cinnamaldehyde (CA) can react with amino groups (such as gelatin) in hydrophilic colloids to form a Schiff base reaction, forming a covalent cross-linking network, enhancing the high-temperature tolerance and the stability of the cross-linking network. At the same time, it also has antibacterial effects.

[0008] Specifically, metal ions cross-link with carboxyl ions of hydrophilic colloids in the form of ionic bonds to form physical gels (physical interactions). This cross-linking effect can compensate for the problem that the gel network may not be tight enough caused by low-temperature boiling of syrup, and at the same time resist moisture migration and sugar recrystallization during storage, effectively preventing syneresis.

[0009] β-Cyclodextrin has a unique cyclic structure, which is hydrophilic on the outside and hydrophobic on the inside. It cross-links with hydrophilic colloids through hydrogen bonds or covalent bonds to form inclusion compounds (chemical interactions) to enhance the cross-linking degree of the gel system formed by hydrophilic colloids. This cross-linking structure can form more connection points in the gel system, prevent the gel network from being damaged when affected by external factors (such as temperature changes, humidity changes, etc.), further enhance the stability of the gel, and strengthen the gel network. In addition, β-cyclodextrin can also entrap some sugars and moisture, regulate the water activity inside the system, and inhibit the precipitation of sugar crystals.

[0010] Cinnamaldehyde molecules contain multiple active functional groups, such as hydroxyl groups, aldehyde groups, etc. It can form hydrogen bonds or hydrophobic interactions with hydrophilic colloid molecules, fill the tiny pores in the gel network, and make the network more dense and uniform. At the same time, cinnamaldehyde has certain antibacterial properties, which can prevent deterioration and syneresis caused by microorganisms to a certain extent. Therefore, the present invention can avoid damage to hydrophilic colloids caused by high temperature, improve the high-temperature resistance of hydrophilic colloids, avoid syneresis of products, and at the same time, avoid reducing sweetness.

[0011] As a preferred technical solution of the present invention, the hydrophilic colloid is at least one of gelatin, pectin, sodium alginate, tara gum, carrageenan, agar, acid-treated starch.

[0012] Preferably, the hydrophilic colloid of the present invention is a composite colloid composed of carrageenan and gelatin, and the mass ratio of carrageenan to gelatin is 3-5:1.

[0013] Among them, gelatin and carrageenan form a double-network structure, enhancing the thermal stability through hydrogen bonds and ionic bonds, and can resist the structural damage caused by high temperature.

[0014] As a preferred technical solution of the present invention, the sugars include at least one of white granulated sugar, glucose syrup, sorbitol solution, maltitol solution, maltitol crystals, glucose powder, sodium citrate, acetate paper starch, isomaltitol, water-soluble resistant dextrin (CCP1).

[0015] Further, the saccharides include 20 - 40 parts of reducing sugars.

[0016] As a preferred technical solution of the present invention, the flavor - enhancing additive includes at least one of vitamins, minerals, edible flavors, pigments, sweeteners, acidity regulators, liquid nutrients, and anti - sticking oils.

[0017] Specifically, the acidity regulator can be at least one of citric acid, sodium citrate, and malic acid.

[0018] As a preferred technical solution of the present invention, the metal ions include at least one of calcium ions, magnesium ions, potassium ions, sodium ions, iron ions, and zinc ions.

[0019] Further, the metal ions are provided in the form of salts. Preferably, the calcium ions are provided by calcium lactate and calcium chloride, and the magnesium ions are provided by magnesium oxide, magnesium sulfate, or magnesium chloride.

[0020] More preferably, the metal ions include calcium ions and magnesium ions with a mass ratio of 1:1.

[0021] A preparation method of a gel candy, comprising the following steps: S1: Dissolve the hydrophilic colloid in water, and add β - cyclodextrin and stir until completely dissolved to form a homogeneous colloidal solution; S2: Add the metal ions to the homogeneous colloidal solution and stir to disperse to form an ionic cross - linked network; S3: Dissolve the saccharides, perform primary filtration, then add cinnamaldehyde, boil in a tube - type evaporator, and perform vacuum degassing to obtain a syrup - cinnamaldehyde complex; S4: When the syrup - cinnamaldehyde complex cools down to 80 - 90 °C, add the homogeneous colloidal solution obtained in step S2, continue boiling, perform secondary filtration, and finally add the flavor - enhancing additive to adjust the color and / or taste, pour and dry to obtain the gel candy.

[0022] In the above steps, the primary filtration is mainly to remove the insoluble impurities in the saccharides to avoid the impurities entering the subsequent processes and affecting the product quality; the secondary filtration is mainly to remove the residual particles of the colloid to avoid the defects in the gel structure.

[0023] Further, in step S1, the specific steps of dissolving the hydrophilic colloid in water are: soak the hydrophilic colloid in water for swelling for 1 - 2 hours to make the hydrophilic colloid fully absorb water and swell, and then gradually raise the temperature to 60 - 70 °C to dissolve the hydrophilic colloid.

[0024] Further, in step S3, the temperature condition for dissolving sugars is 70 - 80°C, and the temperature for tube boiling is 110 - 120°C. The main function of vacuum degassing is to quickly extract the air mixed in during the boiling process or the bubbles generated by heating, avoiding the appearance of pores or surface collapse in the finished product, which may affect the appearance and taste. Moreover, the residual gas will hinder the cross-linking reaction of the colloid, resulting in a loose gel network structure or uneven local strength. Through vacuum degassing, the sugar paste can be made denser and the texture of the finished product can be finer.

[0025] Further, in step S4, before drying, it also includes the stages of vacuum forming and cooling and demolding. The specific steps are to vacuum form the gelled candy liquid injected into the mold at a temperature of 45 - 55°C for 20 - 40 minutes, and then cool it to 5 - 15°C for demolding.

[0026] Further, in step S4, the time for continued boiling is 10 - 15 minutes, and the temperature is 90 - 100°C. The drying temperature is 45 - 60°C to avoid surface hardening and internal moisture due to excessive temperature; dry until the moisture content < 10%.

[0027] Further, in step S4, after the gelled candy is demolded, it can be first sprayed with anti-sticking oil for glazing and then dried.

[0028] Advantages of the present invention: In the present invention, through the synergistic cross-linking of metal ions and β-cyclodextrin, the strength and stability of the gel network are enhanced, and the cross-linking density is increased by the cinnamaldehyde-β-cyclodextrin complex, thereby improving the high-temperature resistance of the hydrophilic colloid, avoiding the damage of the hydrophilic colloid caused by the high temperature of the syrup during the production process, and avoiding the problem of reducing the mixing of the syrup and the hydrophilic colloid in the related art to prevent the damage of the hydrophilic colloid by the high temperature of the syrup. Thus, the loss of sweetness caused by sugar crystal precipitation is prevented, and further, the phenomenon of becoming sticky is avoided without reducing the sweetness, and the loss of sweetness caused by sugar crystal precipitation is prevented, ensuring the edible taste and flavor of the candy. Specific embodiments

[0029] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the following, in combination with embodiments, details the specific embodiments, structures, features, and their effects of the present invention as follows.

[0030] Example 1 This example discloses a gelled candy, including the following components and parts by weight: 25 parts of glucose syrup, 20 parts of fructose, 10 parts of gelatin, 4 parts of pectin, 1.5 parts of sodium alginate, 0.1 part of calcium lactate, 0.1 part of magnesium chloride, 0.15 part of β-cyclodextrin, 0.1 part of cinnamaldehyde, 0.5 part of citric acid, and 0.1 part of edible essence. Its preparation method includes the following steps: S1: Soak the hydrophilic colloid in deionized water and let it swell for 1 hour. Then gradually raise the temperature to 65 ± 2 °C to dissolve the hydrophilic colloid. Next, add β-cyclodextrin and stir until completely dissolved to form a homogeneous colloidal solution. S2: Add calcium lactate and magnesium chloride to the homogeneous colloidal solution and stir for 25 ± 5 minutes to form an ionic cross-linked network. S3: Heat the glucose syrup and xylitol to 75 ± 2 °C for dissolution and primary filtration. Then add cinnamaldehyde and stir evenly. Boil in a tube at 115 ± 2 °C, and then use a vacuum homogenizer to evacuate and degas to obtain a syrup-cinnamaldehyde complex. S4: When the syrup-cinnamaldehyde complex cools to 85 ± 1 °C, add the homogeneous colloidal solution from step S2. Keep boiling at 95 °C for 10 minutes and then perform secondary filtration. Add citric acid and edible flavor to adjust the taste, pour into a mold, and perform vacuum forming at 50 ± 2 °C for 30 ± 2 minutes. Cool to 10 ± 2 °C and demold. Finally, dry at 45 ± 2 °C until the moisture content ≤ 8% to obtain the gel candy.

[0031] Example 2 The difference between this example and Example 1 is that in this example, fructose is replaced by white granulated sugar.

[0032] Example 3 The difference between this example and Example 1 is that in this example, 10 parts of gelatin, 4 parts of pectin, and 1.5 parts of sodium alginate are replaced by 10 parts of carrageenan and 3 parts of gelatin.

[0033] Example 4 The difference between this example and Example 1 is that in this example, 0.1 part of calcium lactate and 0.1 part of magnesium chloride are replaced by 0.2 part of calcium lactate.

[0034] Example 5 The difference between this example and Example 1 is that in this example, 0.1 part of calcium lactate is replaced by 0.1 part of potassium chloride.

[0035] Comparative Example 1 The difference between this comparative example and Example 1 is that in this comparative example, calcium lactate and magnesium chloride are not added.

[0036] Comparative Example 2 The difference between this comparative example and Example 1 is that in this comparative example, β-cyclodextrin is replaced by corn dextrin.

[0037] Comparative Example 3 The difference between this comparative example and Example 1 is that in this comparative example, β-cyclodextrin is not added.

[0038] Comparative Example 4 The difference between this comparative example and Example 1 is that in this comparative example, cinnamaldehyde is replaced with nutmeg. Comparative Example 5 The difference between this comparative example and Example 1 is that in this comparative example, cinnamaldehyde is not added.

[0039] Anti-sticky effect test The gel candy samples prepared in the above examples and comparative examples were subjected to an accelerated aging test: Conditions: 37°C, 75% relative humidity, stored for 30 days; Test indicators: ① Hardness change: Measured by a texture analyzer (TA.XT Plus), with the initial hardness as the reference value. A hardness decrease rate ≤ 10% after aging is considered qualified.

[0040] ② Moisture absorption rate: Measured by the weighing method. A moisture absorption rate ≤ 5% is considered qualified.

[0041] ③ Surface sugar crystal precipitation: Visually observed and observed under a microscope (100 times magnification). Among them, when the distribution area of sugar crystal precipitation < 5%, it is considered no precipitation; when the distribution area of sugar crystal precipitation is 5 ≤ X < 15%, it is considered slight precipitation; when the distribution area of sugar crystal precipitation ≥ 15%, it is considered obvious precipitation.

[0042] The test results are shown in Table 1.

[0043] Table 1

[0044] It can be seen from the test results in Table 1 that after 30 days of storage, compared with Comparative Examples 1-5, Examples 1-5 have a lower hardness decrease rate and moisture absorption rate, and basically no sugar crystal precipitation. Therefore, the gel candy of the present invention has the effect of effectively resisting moisture migration and sugar recrystallization and preventing stickiness.

[0045] The above is only a preferred embodiment of the present invention, and it does not impose any form of limitation on the present invention. Although the present invention has been disclosed as above with preferred embodiments, it is not intended to limit the present invention. Any person skilled in the art can make some modifications or equivalent changes within the scope of the technical solution of the present invention. However, any simple modification, equivalent change and modification made to the above embodiments based on the technical essence of the present invention still fall within the scope of the technical solution of the present invention.

Claims

1. A gel candy, characterized in that, By weight, it includes the following components: 40 - 50 parts of saccharides, 10 - 30 parts of hydrophilic colloid, 0.1 - 0.3 parts of metal ions, 0.1 - 0.25 parts of β-cyclodextrin, 0.1 - 0.3 parts of cinnamaldehyde, and 0.1 - 10 parts of flavor additive.

2. A gel candy according to claim 1, wherein The hydrophilic colloid is at least one of gelatin, pectin, sodium alginate, tara gum, carrageenan, agar, and acid-treated starch.

3. A gel candy according to claim 1, characterized in that, The saccharides include at least one of granulated sugar, glucose syrup, sorbitol solution, maltitol solution, maltitol crystals, glucose powder, sodium citrate, acetate paper starch, isomalt, and water-soluble resistant dextrin.

4. A gel candy according to claim 1, wherein The flavor additive includes at least one of vitamins, minerals, edible flavors, pigments, sweeteners, acidity regulators, liquid nutrients, and anti-sticking oil.

5. A gel candy according to claim 1, characterized in that, The metal ions are provided in the form of salts, and the metal ions include at least one of calcium ions, magnesium ions, and potassium ions.

6. A method for preparing the gel candy according to any one of claims 1 to 5, characterized in that, The preparation method includes the following steps: S1: Dissolve the hydrophilic colloid in water, and add β-cyclodextrin and stir until completely dissolved to form a homogeneous colloidal solution. S2: Add the metal ions to the homogeneous colloidal solution and stir to disperse to form an ionic cross-linked network. S3: Dissolve the saccharides, perform primary filtration, add cinnamaldehyde, boil in a tube bundle, and degas under vacuum to obtain a syrup-cinnamaldehyde complex. S4: When the syrup-cinnamaldehyde complex cools to 80 - 90 °C, add the homogeneous colloidal solution from step S2, continue boiling, perform secondary filtration, and finally add the flavor additive to adjust the color and / or taste, pour and dry to obtain the gel candy.

7. The preparation method according to claim 6, characterized in that, In step S1, the specific steps for dissolving the hydrophilic colloid in water are: soak the hydrophilic colloid in water and swell for 1 - 2 hours, and then gradually heat to 60 - 70 °C.

8. The preparation method according to claim 6, characterized in that, In step S3, the temperature condition for dissolving the saccharides is 70 - 80 °C, and the temperature for boiling in the tube bundle is 110 - 120 °C.

9. The preparation method according to claim 6, characterized in that, In step S4, before drying, it also includes a vacuum forming and cooling and demolding stage. The specific steps are to vacuum form the gel candy liquid injected into the mold at a temperature of 45 - 55 °C for 20 - 40 minutes, and then cool to 5 - 15 °C for demolding.

10. The preparation method according to claim 6, characterized in that, In step S4, the time for continuous boiling is 10 - 15 minutes, and the temperature is 90 - 100 °C; the drying temperature is 45 - 60 °C, and dry until the moisture content < 10%.

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