Gelatinous confectionery and method for its preparation

Abstract

The present application relates to a kind of gel candies and its preparation method, the gel candy includes the following components by weight parts: saccharide 40-50 parts, hydrophilic colloid 10-30 parts, metal ion 0.1-0.3 parts, beta-cyclodextrin 0.1-0.25 parts, cinnamyl aldehyde (CA) 0.1-0.3 parts and taste-enhancing additive 0.1-10 parts.The present application is crosslinked by metal ion and beta-cyclodextrin synergistically, strengthens the strength and stability of gel network, and promotes crosslinking density by cinnamyl aldehyde and beta-cyclodextrin complex, inhibits water migration and sugar crystal precipitation;Thus avoid the destruction of hydrophilic colloid by high temperature of sugar syrup, improve the high temperature resistance of hydrophilic colloid, avoid the phenomenon of melting at the same time without reducing sweet, prevent sweet loss due to sugar crystal precipitation, ensure the edible taste and edible flavor of candy.

Description

TECHNICAL FIELD

[0001] The present application belongs to the technical field of food processing, and more particularly relates to a gel candy and a preparation method thereof. BACKGROUND

[0002] Gel candies (soft candies) are favored by consumers due to their unique mouthfeel and diverse functionality (such as vitamin and mineral supplementation). They are mainly formed by a gel system in which a hydrophilic colloid (such as gelatin or pectin) is used as a skeleton and a sugar syrup is used as a plasticizer. However, in the preparation process of traditional gel candies, the sugar syrup needs to be boiled at a high temperature (110-130℃) to form a gel network. However, high temperatures can easily lead to the destruction of the molecular chain structure of the hydrophilic colloid, break the water balance between the sugar syrup and the colloid, and cause damage to the gel structure and a decrease in the gel strength, thereby affecting the stability of the gel system and causing the product to become soft during storage or sales, i.e., the product becomes soft, sticks together, or has sugar crystals on the surface. This not only affects the mouthfeel 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 the prior art, two methods are generally used to solve the problem of softening. The first method is to use low-temperature granulation, i.e., to reduce the temperature of the sugar syrup to avoid damaging the hydrophilic colloid. However, this can easily cause the sugar syrup to precipitate sugar crystals prematurely, resulting in a decrease in sweetness or uneven sweetness. The second method is to reduce the amount of sugar syrup, which generally requires the addition of stabilizers (such as microcrystalline cellulose) or low-hygroscopic substances (such as glycerol or xylitol) to adjust the water balance. For the second method, reducing the amount of sugar syrup can reduce the sweetness flavor, and other sweeteners have a significantly different sweetness flavor from sugar syrup. Therefore, the above two methods can improve some problems, but they sacrifice the mouthfeel and cannot balance the sweetness and texture stability, and they do not solve the core problem of the fragility of the colloid network. The instability of the colloid network leads to a decrease in physical properties during storage.

[0004] Therefore, how to effectively prevent gel candies from becoming soft without reducing the sweetness has become a problem that needs to be solved in this field. SUMMARY

[0005] The present application aims to provide a gel candy and a preparation method thereof, which can balance the sweetness, mouthfeel stability, and long-term storage performance.

[0006] The object of the present application can be achieved by the following technical solutions:

[0007] A gel candy, comprising the following components in parts by weight: 40-50 parts of a sugar, 10-30 parts of a hydrophilic colloid, 0.1-0.3 parts of a metal ion, 0.1-0.25 parts of beta-cyclodextrin, 0.1-0.3 parts of cinnamyl aldehyde, and 0.1-10 parts of a flavor enhancer.

[0008] In the technical solution, the metal ions and the beta-cyclodextrin mainly act as a crosslinking agent to interact with the hydrophilic colloid to form a stable gel network system, and the cinnamaldehyde (CA) can react with the amino group (such as gelatin) in the hydrophilic colloid to form a covalent crosslinking network, thereby improving the high-temperature resistance, enhancing the stability of the crosslinking network, and having a bacteriostatic effect.

[0009] Specifically, the metal ions are crosslinked with the carboxyl ions of the hydrophilic colloid in the form of ionic bonds to form a physical gel (physical interaction), and the crosslinking can compensate for the problem of insufficient tightness of the gel network caused by low-temperature boiling of the syrup, and resist water migration and sugar recrystallization during storage, thereby effectively preventing the syrup from becoming soft.

[0010] The beta-cyclodextrin has a unique ring structure, with the outside being hydrophilic and the inside being hydrophobic. It is crosslinked with the hydrophilic colloid by hydrogen bonds or covalent bonds to form an inclusion compound (chemical interaction), thereby enhancing the crosslinking degree of the gel system formed by the hydrophilic colloid. The crosslinking 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 and humidity changes), further enhance the stability of the gel, and strengthen the gel network. In addition, the beta-cyclodextrin can also embed part of the sugar and water, adjust the water activity inside the system, and inhibit the precipitation of sugar crystals.

[0011] The cinnamaldehyde molecule contains multiple active functional groups, such as hydroxyl groups and aldehyde groups. It can form hydrogen bonds or hydrophobic interactions with the hydrophilic colloid molecules, fill the small pores in the gel network, and make the network more dense and uniform. At the same time, cinnamaldehyde has a certain antibacterial property, which can prevent spoilage and softening caused by microorganisms to a certain extent. Therefore, the present application can avoid damage to the hydrophilic colloid caused by high temperature, improve the high-temperature resistance of the hydrophilic colloid, avoid product softening, and also avoid reducing the sweetness.

[0012] As a preferred technical solution of the present application, the hydrophilic colloid is at least one of gelatin, pectin, sodium alginate, highland gum, carrageenan, agar, and acid-treated starch.

[0013] Preferably, the hydrophilic colloid of the present application is a composite colloid composed of carrageenan and gelatin, and the mass ratio of the carrageenan to the gelatin is 3-5:1.

[0014] The gelatin and the carrageenan form a double network structure, and the thermal stability is enhanced by hydrogen bonds and ionic bonds, which can resist the structural damage caused by high temperature.

[0015] As a preferred technical solution of the present application, the sugar includes at least one of white granulated sugar, glucose syrup, sorbitol liquid, maltitol liquid, maltitol crystal, glucose powder, sodium citrate, acetic acid paper starch, isomalt, and water-soluble resistant dextrin (CCP1).

[0016] Further, the sugar includes 20-40 parts of a reducing sugar.

[0017] As a preferred technical solution of the present application, the taste-enhancing additive includes at least one of vitamins, minerals, food flavors, pigments, sweeteners, acidity regulators, liquid nutrients, and anti-sticking oils.

[0018] Specifically, the acidity regulator can be at least one of citric acid, sodium citrate, and malic acid.

[0019] As a preferred technical solution of the present application, the metal ions include at least one of calcium ions, magnesium ions, potassium ions, sodium ions, iron ions, and zinc ions.

[0020] Further, the metal ions are provided in the form of salts. Preferably, the calcium ions are provided by calcium lactate or calcium chloride, and the magnesium ions are provided by magnesium oxide, magnesium sulfate, or magnesium chloride.

[0021] Further preferably, the metal ions include calcium ions and magnesium ions in a mass ratio of 1:1.

[0022] A preparation method of a gel candy includes the following steps:

[0023] S1: Dissolve the hydrophilic colloid in water, add β-cyclodextrin, and stir until completely dissolved to form a homogeneous gel solution;

[0024] S2: Add metal ions to the homogeneous gel solution, stir to disperse, and form an ion crosslinking network;

[0025] S3: After dissolving the sugar and primary filtering, add cinnamyl aldehyde, pipe cook, and vacuum degas to obtain a sugar syrup-cinnamyl aldehyde compound;

[0026] S4: When the sugar syrup-cinnamyl aldehyde compound is cooled to 80-90°C, add the homogeneous gel solution of step S2, continue to cook, and then secondary filter. Finally, add the taste-enhancing additive to adjust the color and / or taste, pour, and dry to obtain the gel candy.

[0027] In the above steps, the primary filtering is mainly to remove insoluble impurities in the sugar to avoid affecting the product quality in subsequent processes. The secondary filtering is mainly to remove residual particles of the colloid to avoid defects in the gel structure.

[0028] Further, in step S1, the specific steps of dissolving the hydrophilic colloid in water are as follows: soak the hydrophilic colloid in water for 1-2 hours to allow the hydrophilic colloid to fully absorb water and swell. Then, gradually heat the hydrophilic colloid to 60-70°C to dissolve the hydrophilic colloid.

[0029] Further, in step S3, the temperature condition for dissolving the sugar is 70-80 DEG C, and the temperature for column boiling is 110-120 DEG C. The main function of vacuum degassing is to quickly extract the air mixed in the boiling process or the gas bubbles generated by heating, so as to avoid the appearance of air holes or surface collapse of the finished product, and affect the appearance and taste. And the gas residue will hinder the crosslinking reaction of the colloid, causing the gel network structure to be loose or the local strength to be uneven, and through vacuum degassing, the sugar paste can be made more dense, and the finished product is more delicate.

[0030] Further, in step S4, before drying, it also includes the stages of vacuum forming and cooling demolding, and the specific steps are as follows: the gel candy liquid injected into the mold is vacuum formed at a temperature of 45-55 DEG C for 20-40 minutes, and then cooled to 5-15 DEG C for demolding.

[0031] Further, in step S4, the time for continuous boiling is 10-15 minutes, and the temperature is 90-100 DEG C. The drying temperature is 45-60 DEG C to avoid surface hardening and internal moisture; the moisture content is less than 10%.

[0032] Further, in step S4, after the gel candy is demolded, it can be first sprayed with anti-sticking oil and then dried.

[0033] The beneficial effects of the present application are as follows:

[0034] The present application enhances the strength and stability of the gel network by the synergistic crosslinking of metal ions and beta-cyclodextrin, and improves the crosslinking density through the beta-cyclodextrin complex of cinnamyl aldehyde, thereby improving the high temperature resistance of the hydrophilic colloid, avoiding the damage of high temperature of the syrup to the hydrophilic colloid 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 high temperature of the syrup to the hydrophilic colloid. Thus, the loss of sweetness caused by sugar crystal precipitation is prevented, and the phenomenon of melting is avoided without reducing the sweetness, preventing the loss of sweetness caused by sugar crystal precipitation, and ensuring the eating taste and eating flavor of the candy. DETAILED DESCRIPTION

[0035] In order to further illustrate the technical means and effects adopted by the present application to achieve the predetermined invention purpose, the specific embodiments, structures, features and effects according to the present application are described in detail as follows.

[0036] Example 1

[0037] The present embodiment discloses a gel candy, which comprises the following components and weight parts: 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 beta-cyclodextrin, 0.1 part of cinnamyl aldehyde, 0.5 part of citric acid, and 0.1 part of edible flavor. The preparation method comprises the following steps:

[0038] S1: Swell the hydrophilic colloid solution in deionized water for 1 hour, then gradually warm up to a temperature of 65±2℃, dissolve the hydrophilic colloid, then add β-cyclodextrin and stir until completely dissolved to form a homogeneous glue solution;

[0039] S2: Add calcium lactate and magnesium chloride to the homogeneous glue solution and stir for 25±5 minutes to form an ionic crosslinking network;

[0040] S3: Dissolve the glucose syrup and xylitol by heating to 75±2℃, filter once, then add cinnamon aldehyde and stir evenly, pipe cook at a temperature of 115±2℃, then use a vacuum homogenizer to vacuum degas to obtain a sugar syrup-cinnamon aldehyde compound;

[0041] S4: When the sugar syrup-cinnamon aldehyde compound cools to 85±1℃, add the homogeneous glue solution from step S2, continue to cook at 95℃ for 10 minutes, then filter twice, add citric acid and food flavor to adjust the taste, pour into a mold, vacuum form at 50±2℃ for 30±2 minutes, cool to 10±2℃ and demold, and finally dry at 45±2℃ until the moisture content is ≤8% to obtain a gel candy.

[0042] Example 2

[0043] The difference between this example and Example 1 is that in this example, fructose is replaced by white granulated sugar.

[0044] Example 3

[0045] The difference between this example and Example 1 is that in this example, gelatin 10 parts, pectin 4 parts, and sodium alginate 1.5 parts are replaced by carrageenan 10 parts and gelatin 3 parts.

[0046] Example 4

[0047] The difference between this example and Example 1 is that in this example, calcium lactate 0.1 part and magnesium chloride 0.1 part are replaced by calcium lactate 0.2 part.

[0048] Example 5

[0049] The difference between this example and Example 1 is that in this example, calcium lactate 0.1 part is replaced by potassium chloride 0.1 part.

[0050] Comparative Example 1

[0051] The difference between this comparative example and Example 1 is that in this comparative example, no calcium lactate and magnesium chloride are added.

[0052] Comparative Example 2

[0053] The difference between this comparative example and Example 1 is that in this comparative example, β-cyclodextrin is replaced by corn dextrin.

[0054] Comparative Example 3

[0055] The difference between the present comparative example and Example 1 is that the present comparative example does not add β-cyclodextrin.

[0056] Comparative Example 4

[0057] The difference between the present comparative example and Example 1 is that the present comparative example replaces cinnamyl aldehyde with myristic acid.

[0058] Comparative Example 5

[0059] The difference between the present comparative example and Example 1 is that the present comparative example does not add cinnamyl aldehyde.

[0060] Anti-melting effect test

[0061] The gel candy samples prepared in the above examples and comparative examples were subjected to an accelerated aging test:

[0062] Conditions: 37℃, 75% relative humidity, stored for 30 days;

[0063] Test index:

[0064] ① Hardness change: determined by a texture analyzer (TA.XT Plus), the initial hardness was taken as the reference value, and the hardness decrease rate after aging was ≤10% for pass.

[0065] ② Moisture absorption rate: determined by weighing method, and the moisture absorption rate was ≤5% for pass.

[0066] ③ Surface sugar crystal precipitation: observed by naked eye and microscope (100 times), wherein the distribution area of sugar crystal precipitation was <5% for no precipitation, 5≤X<15% for slight precipitation, and ≥15% for obvious precipitation.

[0067] The test results are shown in Table 1.

[0068] Table 1

[0069]

[0070] From the test results in Table 1, it can be seen that after being stored for 30 days, the hardness decrease rate and moisture absorption rate of Examples 1-5 are lower than those of Comparative Examples 1-5, and the sugar crystal basically does not precipitate. Therefore, the gel candy of the present application has the effect of effectively resisting moisture migration and sugar recrystallization, and preventing melting.

[0071] The above merely describes the preferred embodiments of the present application, and is not intended to limit the present application in any form. Although the present application has been disclosed with the preferred embodiments as above, it is not intended to limit the present application. Any person skilled in the art can make some changes or modifications to the above disclosed technical content to obtain equivalent embodiments with equivalent changes, as long as the changes or modifications do not deviate from the technical solution of the present application. Any modification, change, equivalent change and modification of the above embodiments made according to the technical essence of the present application still belong to the scope of the technical solution of the present application.

Claims

1. A method for preparing a gel candy, characterized in that, The gel candy, by weight, comprises the following components: 40-50 parts sugar, 10-30 parts hydrophilic colloid, 0.1-0.3 parts metal ions, 0.1-0.25 parts β-cyclodextrin, 0.1-0.3 parts cinnamaldehyde, and 0.1-10 parts flavoring additives; The metal ions include calcium ions and magnesium ions; The preparation method of the gel candy includes the following steps: S1: Dissolve the hydrophilic colloid in water and add β-cyclodextrin, stirring until completely dissolved to form a homogeneous solution; S2: Add metal ions to the homogeneous liquid, stir and disperse to form an ionic cross-linking network; S3: After dissolving the sugars and filtering them through a primary filter, cinnamaldehyde is added, and the mixture is boiled in a tubular container and degassed under vacuum to obtain a syrup-cinnamaldehyde complex. S4: When the syrup-cinnamaldehyde complex cools down to 80-90℃, add the homogenized gel solution from step S2, and continue to cook for 10-15 minutes at a temperature of 90-100℃; then filter it a second time, and finally add the flavoring additives. Pour and dry at 45-60℃ until the moisture content is <10% to obtain gel candy.

2. The method for preparing gel candy according to claim 1, characterized in that, The hydrophilic colloid is at least one of gelatin, pectin, sodium alginate, carrageenan, agar, and acid-treated starch.

3. The method for preparing gel candy according to claim 1, characterized in that, The sugars include at least one of the following: granulated sugar, glucose syrup, sorbitol solution, maltitol solution, maltitol crystals, glucose powder, and isomaltitol.

4. The method for preparing gel candy according to claim 1, characterized in that, The flavor enhancers include at least one of vitamins, minerals, flavorings, colorings, sweeteners, acidity regulators, and anti-sticking oils.

5. The method for preparing gel candy according to claim 1, characterized in that, In step S1, the specific steps for dissolving the hydrophilic colloid in water are as follows: soak the hydrophilic colloid in water to swell for 1-2 hours, and then gradually raise the temperature to 60-70℃.

6. The method for preparing gel candy according to claim 1, characterized in that, In step S3, the temperature for dissolving sugars is 70-80℃, and the temperature for boiling in the tubes is 110-120℃.

7. The method for preparing gel candy according to claim 1, characterized in that, In step S4, before drying, there is also a vacuum forming and cooling demolding stage. Specifically, the gel candy liquid injected into the mold is vacuum formed at a temperature of 45-55℃ for 20-40 minutes, and then cooled to 5-15℃ for demolding.

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