Novel agaric soft sweets and production method thereof
By using ingredients such as fungus, xylitol, etc. to prepare fungus gummies, the problem of high sugar in traditional gummies is solved, and it provides low-sugar and high-nutrition immune health foods, with antioxidant effects and a good taste.
Patent Information
- Application Number
- CN202510588493.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-05-08
- Publication Date
- 2025-07-04
AI Technical Summary
Traditional gummy sugars have higher sugar content and are more calories, which leads to consumers' excessive intake of sugar and lacks nutritional ingredients.
The fungus gummies are prepared by low-temperature concentration and fine stirring technology to reduce the sugar content and increase nutritional value and taste.
It reduces the overall calorie and sugar content of the gummy, provides convenient immune health food, enhances taste and nutritional value, has antioxidant effects, and extends the product's shelf life.
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of food processing, and particularly relates to a novel auricularia auricula jelly and a production method thereof. Background Art
[0002] Auricularia auricula is a kind of food material rich in polysaccharide substances, with rich nutritional components and various health effects, including regulating the immune system, reducing blood sugar, antioxidation, and anti-tumor effects. It belongs to Agaricomycetes, Auriculariales, Auriculariaceae, and Auricularia, and is widely distributed in China, with an annual output of more than 7 million tons. Auricularia auricula has rich nutritional value, contains various bioactive components, and has been preliminarily clinically confirmed in aspects such as regulating immunity, antioxidation, and reducing blood lipids. With the rise of the healthy diet trend, consumers are increasingly concerned about natural ingredients and functional food materials. Therefore, combining the nutritional value of auricularia auricula with the popular snack form of jelly has become an innovative and potential food choice.
[0003] As a snack loved by children and young people globally, the market demand for jelly continues to grow. However, traditional jelly is mainly composed of ingredients such as sugar, gelatin, and fruit juice, but these ingredients generally have a high sugar content and high calories. While many consumers enjoy the delicious taste, they also face the problem of excessive sugar intake.
[0004] For this reason, we propose a novel auricularia auricula jelly and a production method thereof. Summary of the Invention
[0005] The present invention mainly solves the technical problems existing in the above-mentioned prior art, and provides a novel auricularia auricula jelly and a production method thereof.
[0006] To achieve the above object, the present invention adopts the following technical scheme. A novel auricularia auricula jelly is made from the following raw materials in percentage by weight: 100 parts - 180 parts of auricularia auricula, 20 parts - 60 parts of gelatin, 50 parts - 90 parts of xylitol, 100 parts - 180 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, and 0.5 part of antioxidant.
[0007] Preferably, the natural fruit concentrate is any one of orange juice, lemon juice, or grape juice.
[0008] Preferably, the antioxidant is any one of vitamin C powder, vitamin E powder, or carotene powder.
[0009] A novel method for producing wood ear soft candy comprises the following steps: S1: extracting wood ear: soaking 100-180 parts of dry wood ear in clean water, then washing the wood ear with clean water to remove impurities and floating dust, chopping the soaked wood ear, putting it into a blender, adding 500 parts of water, and stirring it carefully. At this time, the wood ear pulp should be fine and particle-free to ensure that the wood ear components extracted later can be completely dissolved in the liquid, filtering with a filter screen, and collecting the wood ear extract;
[0010] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 100-180 parts of fruit concentrate, 50-90 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 50 parts of gelatin in cold water. Then, add gelatin to the liquid, heat and continue stirring until the gelatin is completely dissolved.
[0011] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0012] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment as a preference.
[0013] Preferably, in S1, the soaking time in clean water is 4 hours, during which the water level needs to be checked regularly to prevent the fungus from being completely soaked due to too low water volume. Until the fungus is completely soaked, the extract is heated to 60° C. by a low-temperature concentration device for concentration.
[0014] Preferably, in S2, 20-60 parts of gelatin are soaked in cold water for 10 minutes until the gelatin completely absorbs water and expands, and the heating temperature is 80°C until the gelatin is completely dissolved.
[0015] The present invention provides a novel fungus soft candy and a production method thereof, which has the following beneficial effects:
[0016] 1. A novel wood ear soft candy and a production method thereof. The main component of traditional soft candy is high in sugar, but the present invention uses xylitol to replace part of the sugar, thereby reducing the overall calories and sugar content of the soft candy. It is suitable for consumers who need to control their sugar intake and solves the problem of excessive sugar intake.
[0017] 2. The novel Auricularia auricula jelly and its production method. Auricularia auricula is rich in polysaccharide substances, and these components can promote the normal function of the immune system. By integrating Auricularia auricula into the jelly product, not only its nutritional value is retained, but also a convenient immune health food can be provided.
[0018] 3. The novel Auricularia auricula jelly and its production method. By adding natural fruit concentrate, not only the flavor of the jelly is improved, but also its taste is enhanced, making the product more in line with the taste requirements of the public. Moreover, the natural fruit components also provide additional nutritional value, such as vitamin C.
[0019] 4. The novel Auricularia auricula jelly and its production method. By adding antioxidants, it can effectively resist the damage of free radicals, delay the aging process and enhance skin health, improving the functional health attributes of the jelly.
[0020] 5. The novel Auricularia auricula jelly and its production method. Using the technologies of low-temperature concentration and fine stirring, it can effectively extract the active ingredients in Auricularia auricula and maintain their stability in the jelly. At the same time, strict cold storage and proper packaging can also extend the shelf life of the product and ensure that its taste and nutritional components are not lost. Detailed implementation manners
[0021] To make the invention objectives, features, and advantages of the present invention more obvious and understandable, the technical solutions in the embodiments of the present invention are described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present invention.
[0022] Example 1: A novel Auricularia auricula jelly is made from the following raw materials in percentage by weight: 100 parts of Auricularia auricula, 20 parts of gelatin, 50 parts of xylitol, 100 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, 0.5 part of antioxidant;
[0023] The natural fruit concentrate is any one of orange juice, lemon juice or grape juice, and the antioxidant is any one of vitamin C powder, vitamin E powder, and carotene powder.
[0024] A production method of a novel Auricularia auricula jelly includes the following steps:
[0025] S1: Extraction of black fungus: Soak 100 parts of dried black fungus in clean water for 4 hours. During this period, the water level needs to be checked regularly to prevent the black fungus from being completely soaked due to too low water level. Then, rinse the black fungus with clean water to remove impurities and floating dust. Chop the soaked black fungus and put it into a blender. Add 500 parts of water and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid. Use a filter to filter and collect the black fungus extract. Heat the extract to 60°C through a low-temperature concentration device for concentration to increase the concentration of the active ingredients of the black fungus.
[0026] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 100 parts of fruit concentrate, 50 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 20 parts of gelatin in cold water for 10 minutes until the gelatin completely absorbs water and expands. Then, add gelatin to the liquid, heat to 80°C and continue stirring until the gelatin is completely dissolved.
[0027] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0028] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
[0029] Example 2: A novel fungus soft candy is made of the following raw materials in percentage: 120 parts of fungus, 30 parts of gelatin, 60 parts of xylitol, 120 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, and 0.5 parts of antioxidant;
[0030] The natural fruit concentrated juice is any one of orange juice, lemon juice or grape juice, and the antioxidant is any one of vitamin C powder, vitamin E powder and carotene powder.
[0031] A method for producing a novel wood ear soft candy comprises the following steps:
[0032] S1: Extraction of black fungus: Soak 120 parts of dried black fungus in clean water for 4 hours. During this period, the water level needs to be checked regularly to prevent the black fungus from being completely soaked due to low water level. Then, rinse the black fungus with clean water to remove impurities and floating dust. Chop the soaked black fungus and put it into a blender. Add 500 parts of water and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid. Use a filter to filter and collect the black fungus extract. Heat the extract to 60°C through a low-temperature concentration device for concentration to increase the concentration of the active ingredients of the black fungus.
[0033] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 120 parts of fruit concentrate, 60 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 30 parts of gelatin in cold water for 10 minutes until the gelatin completely absorbs water and expands. Then, add gelatin to the liquid, heat it to 80°C and continue stirring until the gelatin is completely dissolved.
[0034] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0035] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
[0036] Example 3: A novel fungus soft candy is made of the following raw materials in percentage: 140 parts of fungus, 40 parts of gelatin, 70 parts of xylitol, 140 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, and 0.5 parts of antioxidant;
[0037] The natural fruit concentrated juice is any one of orange juice, lemon juice or grape juice, and the antioxidant is any one of vitamin C powder, vitamin E powder and carotene powder.
[0038] A method for producing a novel wood ear soft candy comprises the following steps:
[0039] S1: Extraction of black fungus: Soak 140 parts of dried black fungus in clean water for 4 hours. During this period, the water level needs to be checked regularly to prevent the black fungus from being completely soaked due to low water level. Then, rinse the black fungus with clean water to remove impurities and floating dust. Chop the soaked black fungus and put it into a blender. Add 500 parts of water and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid. Use a filter to filter and collect the black fungus extract. Heat the extract to 60°C through a low-temperature concentration device for concentration to increase the concentration of the active ingredients of the black fungus.
[0040] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 120 parts of fruit concentrate, 70 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 40 parts of gelatin in cold water for 10 minutes until the gelatin completely absorbs water and expands. Then, add gelatin to the liquid, heat it to 80°C and continue stirring until the gelatin is completely dissolved.
[0041] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0042] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
[0043] Example 4: A novel fungus soft candy is made of the following raw materials in percentage: 160 parts of fungus, 50 parts of gelatin, 80 parts of xylitol, 160 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, and 0.5 parts of antioxidant;
[0044] The natural fruit concentrated juice is any one of orange juice, lemon juice or grape juice, and the antioxidant is any one of vitamin C powder, vitamin E powder and carotene powder.
[0045] A method for producing a novel wood ear soft candy comprises the following steps:
[0046] S1: Extraction of black fungus: Soak 160 parts of dried black fungus in clean water for 4 hours. During this period, the water level needs to be checked regularly to prevent the black fungus from being completely soaked due to too low water level. Then, rinse the black fungus with clean water to remove impurities and floating dust. Chop the soaked black fungus and put it into a blender. Add 500 parts of water and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid. Use a filter to filter and collect the black fungus extract. Heat the extract to 60°C through a low-temperature concentration device for concentration to increase the concentration of the active ingredients of the black fungus.
[0047] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 160 parts of fruit concentrate, 80 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 50 parts of gelatin in cold water for 10 minutes until the gelatin completely absorbs water and expands. Then, add gelatin to the liquid, heat it to 80°C and continue stirring until the gelatin is completely dissolved.
[0048] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0049] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
[0050] Example 5: A novel fungus soft candy is made of the following raw materials in percentage: 180 parts of fungus, 60 parts of gelatin, 90 parts of xylitol, 180 parts of natural fruit concentrate, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water, and 0.5 parts of antioxidant;
[0051] The natural fruit concentrated juice is any one of orange juice, lemon juice or grape juice, and the antioxidant is any one of vitamin C powder, vitamin E powder and carotene powder.
[0052] A method for producing a novel wood ear soft candy comprises the following steps:
[0053] S1: Extraction of black fungus: Soak 180 parts of dried black fungus in clean water for 4 hours. During this period, the water level needs to be checked regularly to prevent the black fungus from being completely soaked due to too low water level. Then, rinse the black fungus with clean water to remove impurities and floating dust. Chop the soaked black fungus and put it into a blender. Add 500 parts of water and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid. Use a filter to filter and collect the black fungus extract. Heat the extract to 60°C through a low-temperature concentration device for concentration to increase the concentration of the active ingredients of the black fungus.
[0054] S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 180 parts of fruit concentrate, 90 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 50 parts of gelatin in cold water for 10 minutes until the gelatin completely absorbs water and expands. Then, add gelatin to the liquid, heat to 80°C and continue stirring until the gelatin is completely dissolved.
[0055] S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface.
[0056] S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
[0057] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.
Claims
1. A new type of agaric gummy candy, characterized in that: The invention is prepared from raw materials with the following percentage contents: 100-180 parts of fungus, 20-60 parts of gelatin, 50-90 parts of xylitol, 100-180 parts of natural fruit concentrate juice, 5 parts of citric acid, 3 parts of licorice extract, 500 parts of water and 0.5 parts of antioxidant.
2. A novel auricularia auricula jelly according to claim 1, characterized in that: The natural fruit concentrated juice is any one of orange juice, lemon juice or grape juice.
3. A novel auricularia auricula jelly according to claim 1, characterized in that: The antioxidant is any one of vitamin C powder, vitamin E powder and carotene powder.
4. The production method of a novel auricularia auricula jelly according to any one of claims 1 to 3, characterized in that, The following steps are involved: S1: Extraction of black fungus: Soak 100-180 parts of dried black fungus in clean water, then rinse the black fungus with clean water to remove impurities and floating dust, chop the soaked black fungus, put it into a blender, add 500 parts of water, and stir it carefully. The black fungus slurry should be fine and free of particles to ensure that the black fungus components extracted later can be completely dissolved in the liquid, and filter it with a filter to collect the black fungus extract; S2: Preparation and mixing of soft candy ingredients: In a large pot, add concentrated fungus extract, 100-180 parts of fruit concentrate, 50-90 parts of xylitol and 5 parts of citric acid, which can not only adjust the acidity of the soft candy, but also enhance the taste of the fruit concentrate, making the soft candy taste fresher. Use a blender to mix them thoroughly. Soak 20-60 parts of gelatin in cold water. Then, add gelatin to the liquid, heat and continue stirring until the gelatin is completely dissolved. S3: Seasoning and shaping of soft candy: Add 3 parts of licorice extract and 0.5 parts of antioxidant, continue to stir evenly, pour the mixed liquid into the silicone mold, use a scraper to smooth the surface to ensure that the liquid is evenly distributed and avoid bubbles or uneven structure. Finally, put the mold in the refrigerator and refrigerate until the soft candy has a firm texture and a smooth surface. S4: Packaging and storage: In order to ensure the taste and nutritional value of the wood ear soft candy, the soft candy can be placed in a food-grade packaging bag or bottle with moisture-proof, light-proof and anti-oxidation functions, and stored in a cool and dry place, avoiding direct sunlight and high temperature environment.
5. The production method of a novel auricularia auricula jelly according to claim 4, characterized in that: In S1, the soaking time in clean water is 4 hours, during which the water level needs to be checked regularly to avoid the fungus being unable to be fully soaked due to too low water level. Until the fungus is fully soaked, the extract is heated to 60° C. by a low-temperature concentration device for concentration.
6. A production method of a novel auricularia auricula jelly according to claim 4, characterized in that: In S2, 20-60 parts of gelatin are soaked in cold water for 10 minutes until the gelatin completely absorbs water and expands, and the heating temperature is 80° C. until the gelatin is completely dissolved.