Sucrose-free fructus cannabis soft sweets and preparation method thereof

Abstract

The invention provides sucrose-free fructus cannabis soft sweets and a preparation method thereof, and belongs to the technical field of medicinal and edible foods. The sucrose-free fructus cannabis soft sweets are prepared from the following raw materials: fructus cannabis powder, xylitol liquid, sorbitol, gelatin, sodium citrate, DL-malic acid and fruit juice powder. Through scientific compatibility of the raw materials, the zero-sucrose fructus cannabis soft sweets are obtained, the fructus cannabis product form is innovated, and the application range of the medicinal and edible food fructus cannabis with special physiological functions of resisting oxidation, relaxing bowel, preventing cardiovascular diseases, resisting inflammation, regulating immunity and the like in the food field is expanded. The sucrose-free fructus cannabis soft sweets are convenient to carry and eat, simple and convenient to process, low in cost and wide in market prospect.

Description

Technical Field

[0001] The present invention belongs to the technical field of food homologous to medicine and food, and particularly relates to a zero-sucrose hemp seed soft candy and a preparation method thereof. Background Art

[0002] Hemp, also known as Chinese hemp, linen hemp, etc., is a herbaceous plant of the genus Cannabis, which is cultivated in regions such as South China, East China, Central China, and Western China. Since ancient times, it has been an important source of food, fiber, medicine, etc. Hemp seeds are the mature seeds of hemp, containing about 50% oil (of which the content of unsaturated fatty acids is as high as more than 85%), rich in oleic acid, linoleic acid, palmitic acid, γ-linolenic acid, etc., and having special physiological functions such as antioxidant, laxative, prevention of cardiovascular diseases, anti-inflammatory, and immune regulation. The hemp fruits in Bama are specialties of Bama Yao Autonomous County, Guangxi Zhuang Autonomous Region, and are national geographical indication products in China. They contain rich plant protein, lecithin, and a large amount of trace elements essential for the human body such as vitamin E, selenium, zinc, manganese, germanium, etc. that can delay aging. They also contain α-linolenic acid known as "plant brain gold", which can inhibit allergies, anti-inflammatory and antibacterial. In medicine, the hemp fruits in Bama (commonly known as "hemp seeds") are often used to assist in the treatment of certain advanced terminal diseases, to increase appetite and relieve pain, and can be used to relieve glaucoma, epilepsy, migraine and other neurological symptoms. In addition, hemp seeds can excrete harmful substances such as excess fat and cholesterol in the body, which can not only detoxify and lose weight, but also nourish the liver and kidneys yin. Long-term consumption not only has significant curative effects on chronic neuritis, constipation, hypertension, diabetes, etc., but also has the effects of nourishing the heart and benefiting blood, and prolonging life.

[0003] Hemp seeds have a history of more than 3,000 years as raw materials for food homologous to medicine and food. In 2002, hemp seeds were included in the list of "both food and medicine", and hemp seeds are also included in the Chinese Pharmacopoeia. However, the consumption of hemp seeds is still limited to the hemp seed planting areas and has not been widely applied to modern processed foods. The development of hemp seed products is still in its infancy, and there is a lack of mature hemp seed products that are convenient to carry and eat on the market.

[0004] Gel candies (soft candies) are semi-solid gels composed of one or more hydrophilic gelling agents and sugars (such as sucrose, fruit syrup, etc.), and have the characteristics of convenient eating and good chewability. They are a very popular mass leisure food. However, traditional soft candies have a high sugar content and glycemic index, and excessive consumption is likely to cause problems such as dental caries, obesity, and diabetes. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide a zero-sucrose hemp seed soft candy and a preparation method thereof. The hemp seed soft candy product prepared with hemp seeds as raw materials not only fills the market gap, but also avoids problems of dental caries and blood sugar increase by optimizing the sugar alcohol content.

[0006] The present invention provides a zero-sucrose hemp seed soft candy, which comprises the following components in parts by mass: 6-16 parts of hemp seed powder, 400-800 parts of xylitol solution, 50-200 parts of sorbitol, 50-90 parts of gelatin, 1-3 parts of sodium citrate, and 1-4 parts of DL-malic acid.

[0007] Preferably, it comprises the following components: 8-12 parts of hemp seed powder, 550-650 parts of xylitol solution, 80-120 parts of sorbitol, 70-90 parts of gelatin, 2-3 parts of sodium citrate, and 3-4 parts of DL-malic acid.

[0008] Preferably, it comprises the following components: 11 parts of hemp seed powder, 550 parts of xylitol solution, 80 parts of sorbitol, 90 parts of gelatin, 3 parts of sodium citrate, and 4 parts of DL-malic acid.

[0009] Preferably, it further comprises 60-140 parts of fruit juice powder.

[0010] Preferably, the fruit juice powder comprises 10-130 parts.

[0011] Preferably, the fruit juice powder comprises 120 parts.

[0012] Preferably, the fruit juice powder comprises at least one of the following: orange powder, kiwifruit juice powder, and cherry juice powder.

[0013] The present invention provides a preparation method of the zero-sucrose hemp seed soft candy, which comprises the following steps:

[0014] Mix the dissolved gelatin with the xylitol solution, hemp seed powder, and sorbitol, add sodium citrate and DL-malic acid to the mixed material, heat to a sugar degree of 80-85, pour into molds, and obtain the zero-sucrose hemp seed soft candy.

[0015] Preferably, after pouring into molds, it is placed at 2-8°C for 1-2 h or at 23-27°C for 3-4 h and then demolded.

[0016] Preferably, when the fruit juice powder is included, the fruit juice powder is mixed with the xylitol solution, hemp seed powder, and sorbitol together with the dissolved gelatin.

[0017] The present invention provides a zero-sucrose hemp seed soft candy, which comprises the following components in parts by mass: 6-16 parts of hemp seed powder, 400-800 parts of xylitol solution, 50-200 parts of sorbitol, 50-90 parts of gelatin, 1-3 parts of sodium citrate, and 1-4 parts of DL-malic acid. The present invention uses hemp seeds as raw materials. As a component of both medicine and food, hemp seeds have multiple medicinal functions such as antioxidation, laxative, prevention of cardiovascular diseases, anti-inflammation, and regulation of immunity. The present invention develops new products with hemp seeds as raw materials, enriches the types of hemp seed products, and fills the market gap of hemp seed soft candy products. The obtained hemp seed soft candy of the present invention is zero-sucrose, will not cause dental caries and blood sugar increase, and the added xylitol has a certain protective effect on teeth. Xylitol will not produce bacteria in the mouth and cannot be fermented and utilized by bacteria. The active ingredient of xylitol can also inhibit the production of various pathogenic bacteria and acidic components, and can reduce the corrosion and damage of these substances to teeth, thus playing an important role in protecting teeth. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is the overall appearance diagram of the hemp seed soft candy product prepared by the present invention;

[0019] Figure 2 It is the appearance diagram of Sample 1 of Example 3;

[0020] Figure 3 It is the appearance diagram of Sample 2 of Example 3;

[0021] Figure 4 It is the appearance diagram of Sample 3 of Example 3. DETAILED DESCRIPTION OF THE INVENTION

[0022] The present invention provides a zero-sucrose hemp seed soft candy, which comprises the following components in parts by mass: 6-16 parts of hemp seed powder, 400-800 parts of xylitol solution, 50-200 parts of sorbitol, 50-90 parts of gelatin, 1-3 parts of sodium citrate, and 1-4 parts of DL-malic acid.

[0023] In the present invention, the zero-sucrose hemp seed soft candy preferably comprises the following components: 8-12 parts of hemp seed powder, 550-650 parts of xylitol solution, 80-120 parts of sorbitol, 70-90 parts of gelatin, 2-3 parts of sodium citrate, and 3-4 parts of DL-malic acid; more preferably, it comprises the following components: 11 parts of hemp seed powder, 550 parts of xylitol solution, 80 parts of sorbitol, 90 parts of gelatin, 3 parts of sodium citrate, and 4 parts of DL-malic acid.

[0024] In the present invention, the hemp seed powder is an ingredient that can be used both as medicine and food, and has special physiological functions such as antioxidation, laxation, prevention of cardiovascular diseases, anti-inflammation, and regulation of immunity. Hemp seeds are included in the list of "both food and medicine", and hemp seeds are also included in the Chinese Pharmacopoeia. The particle size of the hemp seed powder is preferably 40 - 80 mesh, more preferably 60 mesh, and most preferably 80 mesh. In the examples of the present invention, the hemp seed powder is purchased from Bama Yao Autonomous County. In an embodiment of the present invention, by single-factor optimization of the dosage of the hemp seed powder, when the addition amount of pure hemp powder is less than 12 parts, it has little effect on the taste and quality of the gummy candies. When the addition amount is more than 12 parts, the color of the gummy candies is slightly uneven.

[0025] In the present invention, the gelatin is preferably edible gelatin. The functions of gelatin in gummy candies are thickening, increasing food stability, gelling, moisturizing, thickening, emulsifying, coloring, and stability. In a specific embodiment of the present invention, by single-factor adjustment of the dosage of gelatin, when the addition amount of gelatin is 80 parts, the gummy candies are of moderate hardness and softness, with moderate elasticity and toughness, and do not stick to the teeth. When the addition amounts are 70 and 90 parts, the quality of the gummy candies is inferior.

[0026] In the present invention, the function of the xylitol solution is to adjust the sugar content of the gummy candies. In a specific embodiment of the present invention, by single-factor adjustment of the dosage of the xylitol solution, when the addition amount of the xylitol solution is 600 parts, the gummy candies are of moderate hardness and softness, elastic, and do not stick to the teeth. When the addition amounts are 500 and 700 parts, the quality of the gummy candies is inferior.

[0027] In the present invention, the function of sorbitol is as a sweetener, replacing traditional sugars for consumption, acting as a humectant to maintain the soft texture of the gummy candies, acting as a filler to increase the volume and texture of the gummy candies. At the same time, due to its low-calorie characteristics, it will not significantly increase the calorie content of the gummy candies; in addition, it also has the function of improving the texture, making the gummy candies more delicate and smooth. In a specific embodiment of the present invention, when the sorbitol is 100 parts, the gummy candies are of moderate hardness and softness, elastic, and do not stick to the teeth.

[0028] In another embodiment of the present invention, the orthogonal experiment shows that the order of the influencing factors on the quality of the dyed candies from large to small is gelatin, sorbitol, xylitol solution, and hemp seed powder. And the optimal formula is that the addition amounts of gelatin, sorbitol, xylitol solution, and pure hemp powder are 90 parts, 80 parts, 550 parts, and 11 parts respectively. The results of texture measurement show that the combinations of different factors at different levels have little influence on the cohesiveness, resilience, hardness, elasticity, adhesiveness, and chewiness of the gummy candies.

[0029] The present invention does not make special restrictions on the sources of gelatin, xylitol solution, and sorbitol, and the well-known sources of gelatin, xylitol solution, and sorbitol in the art can be used. In the examples of the present invention, gelatin, xylitol solution, and sorbitol are all commercially available.

[0030] In the present invention, the zero-sucrose hemp seed soft candy preferably further comprises 60 - 140 parts of fruit juice powder, preferably comprises 10 - 130 parts, and most preferably comprises 120 parts. The fruit juice powder preferably comprises at least one of the following: orange powder, kiwifruit juice powder, and cherry juice powder. The fruit juice powder is used to adjust the flavor and texture of the soft candy. In another embodiment of the present invention, through sensory evaluation, it is known that orange powder is superior to West Indian cherry powder and kiwifruit powder.

[0031] The present invention provides a method for preparing the zero-sucrose hemp seed soft candy, comprising the following steps:

[0032] Mix the dissolved gelatin with xylitol solution, hemp seed powder, and sorbitol, add sodium citrate and DL-malic acid to the mixed material, heat to a sugar content of 80 - 85, pour into molds, and obtain zero-sucrose hemp seed soft candy.

[0033] In the present invention, after pouring into molds, it is preferably placed at 2 - 8 °C for 1 - 2 h or at 23 - 27 °C for 3 - 4 h and then demolded.

[0034] In the present invention, when containing fruit juice powder, it is preferably to mix the fruit juice powder with xylitol solution, hemp seed powder, and sorbitol together with the dissolved gelatin.

[0035] In the present invention, the preparation method is preferably completed in a purification environment of ten thousand class.

[0036] The following is a detailed description of a zero-sucrose hemp seed soft candy and its preparation method provided by the present invention in combination with examples, but they should not be construed as limiting the protection scope of the present invention.

[0037] Example 1

[0038] Single-factor experiment

[0039] (1) Selection of gelatin addition amount

[0040] A zero-sucrose hemp seed soft candy, by weight, comprises the following raw materials: 4 parts of hemp seed powder, 600 parts of xylitol solution, 80 parts of sorbitol, 120 parts of fruit juice powder, 3 parts of sodium citrate, 4 parts of DL-malic acid, and gelatin, wherein the addition amounts of gelatin are 50 parts, 60 parts, 70 parts, 80 parts, and 90 parts respectively, and the quality of the soft candy is investigated. One part is 10 g.

[0041] The preparation method of the above zero-sucrose hemp seed soft candy is as follows:

[0042] ① Remove the outer packaging of the purchased raw materials in the unpacking room;

[0043] ② Place the raw materials with the outer packaging removed in step ① in the material buffer room, irradiate the inner packaging with ultraviolet light for 1 h for disinfection, and send the raw materials to the clean workshop;

[0044] ③ Weigh the materials strictly according to the product production formula and process, and make corresponding production records;

[0045] ④ Add 2.5 times the mass of water to gelatin and dissolve it in a 90 °C water bath until there are no granules;

[0046] ⑤ Add the mixed material formed by xylitol solution, hemp seed powder, sorbitol and fruit juice powder to the pre-dissolved and homogeneous gelatin solution. After stirring evenly, add citric acid and heat and stir until completely dissolved. Stop heating when the sugar solution can be pulled into filaments with a spoon and is not easy to break, and the measured sugar content is 80 - 85;

[0047] ⑥ Pouring into molds: Pour the uniform and stable sugar solution into the molds while it is hot;

[0048] ⑦ Cooling and demolding: Demold after placing at 4 °C for 2 hours;

[0049] ⑧ Inner packaging bag;

[0050] ⑨ Coding, bottling or boxing.

[0051] Steps ③ - ⑧ are completed in a purification environment of 10,000 - class. According to GB / T 16860 - 1997 "Sensory Analysis Method - Texture Profile Test", the descriptive evaluation method is used for quality evaluation, and the quality evaluation criteria are shown in Table 1.

[0052] Table 1 Quality evaluation criteria

[0053]

[0054] The experimental results show that when the gelatin addition amounts are 50 parts, 60 parts, 70 parts, 80 parts, and 90 parts, the quality evaluation scores of the zero - sucrose hemp seed soft candies obtained are 0 points, 47 points, 51 points, 56 points, and 52 points respectively. It can be seen that when the gelatin addition amount is 80 parts, the soft candy is of moderate hardness, elasticity and toughness, and when the addition amount is less than or greater than 80 parts, the sugar body is too soft or too hard.

[0055] (2) Selection of xylitol solution addition amount

[0056] A zero - sucrose hemp seed soft candy, by weight, contains the following raw materials: 4 parts of hemp seed powder, 80 parts of gelatin, 80 parts of sorbitol, 120 parts of fruit juice powder, 3 parts of sodium citrate, 4 parts of DL - malic acid and xylitol solution, and the addition amounts of xylitol solution are respectively set as 400 parts, 500 parts, 600 parts, 700 parts, and 800 parts to investigate the quality of the soft candy. One part is 10 g.

[0057] The preparation method is the same as (1), and the quality evaluation criteria are shown in Table 1.

[0058] The experimental results show that when the addition amounts of xylitol solution are 400 parts, 500 parts, 600 parts, 700 parts, and 800 parts, the quality evaluation scores of the zero-sucrose hemp seed soft candies obtained are 48 points, 54 points, 56 points, 45 points, and 44 points respectively. When the addition amount of xylitol solution is 600 parts, the soft candies are moderately hard and soft, elastic, and do not stick to the teeth.

[0059] (3) Selection of the addition amount of sorbitol

[0060] A zero-sucrose hemp seed soft candy, by weight, contains the following raw materials: 4 parts of hemp seed powder, 600 parts of xylitol solution, 80 parts of gelatin, 120 parts of fruit juice powder, 3 parts of sodium citrate, 4 parts of DL-malic acid, and sorbitol. The addition amounts of sorbitol are respectively set as 0 part, 50 parts, 100 parts, 150 parts, and 200 parts to examine the quality of the soft candies. One part is 10 g.

[0061] The preparation method is the same as (1), and the quality evaluation criteria are shown in Table 1.

[0062] The experimental results show that when the addition amounts of sorbitol are 0 part, 50 parts, 100 parts, 150 parts, and 200 parts, the quality evaluation scores of the zero-sucrose hemp seed soft candies obtained are 51 points, 52 points, 54 points, 40 points, and 36 points respectively. When the addition amount of sorbitol is 100 parts, the soft candies are moderately hard and soft, elastic, and do not stick to the teeth.

[0063] (4) Selection of the addition amount of hemp seed powder

[0064] A zero-sucrose hemp seed soft candy, by weight, contains the following raw materials: 600 parts of xylitol solution, 800 parts of gelatin, 800 parts of sorbitol, 1200 parts of fruit juice powder, 3 parts of sodium citrate, 4 parts of DL-malic acid, and hemp seed powder. The addition amounts of pure hemp powder are respectively set as 8 parts, 10 parts, 12 parts, 14 parts, and 16 parts to examine the quality of the soft candies.

[0065] The preparation method is the same as (1), and the quality evaluation criteria are shown in Table 1.

[0066] The experimental results show that when the addition amounts of pure hemp powder are 8 parts, 10 parts, 12 parts, 12 parts, and 14 parts, the quality evaluation scores of the zero-sucrose hemp seed soft candies obtained are 48 points, 54 points, 56 points, 45 points, and 44 points respectively. When the addition amount of pure hemp powder is 12 parts, the soft candies are moderately hard and soft and have appropriate elasticity. When the addition amount is more than 12 parts, the color of the soft candies is slightly uneven.

[0067] Example 2

[0068] 1 Orthogonal experiment

[0069] On the basis of the single-factor experiment in Example 1, the product formula was optimized and screened through an orthogonal experiment. The preparation method was the same as that in the single-factor experiment (1) of Example 1, and the quality evaluation criteria are shown in Table 1. The factor levels of the orthogonal experiment are shown in Table 2, and the results of the orthogonal experiment are shown in Table 3.

[0070] Table 2 L9(3 4 ) Orthogonal experiment factor level table

[0071]

[0072] Note: One of them is 10 g.

[0073] Table 3 L9(3 4 ) Orthogonal experiment results

[0074]

[0075]

[0076] It can be seen from the orthogonal result Table 3 that the order of the influence of each factor on the quality of gummy bears from large to small is: B > C > A > D, that is, the addition amount of gelatin has the greatest influence, the addition amount of sorbitol has the second greatest influence, and the addition amount of hemp seed powder has the least influence. According to the comparison of each factor and level in the experiment, the optimal formula combination of zero-sucrose hemp gummy bears is: B3C1A1D1, that is: the addition amounts of gelatin, sorbitol, xylitol solution and pure hemp powder are 90 parts, 80 parts, 550 parts and 11 parts respectively. Comparing the optimal combination of the orthogonal results with the highest-scoring group A2B3C1D2 of the orthogonal experiment, and evaluated by the original evaluation group, the results show that the evaluation results of the two groups are the same, both are 62 points. Therefore, the optimal combination B3C1A1D1 of the orthogonal experiment is still used as the best formula.

[0077] (2) Gummy bear formability

[0078] The formability of gummy bears refers to the basic quality requirements of SB / T 10021 Gel Candies, which conforms to the color and luster that the variety should have, the block shape is relatively complete, the size is basically the same, there is no obvious deformation, no adhesion, slightly elastic, chewable, and there are no impurities visible to normal vision. The basic quality of the samples was judged, as shown in Table 4.

[0079] Table 4 Gummy bear appearance description

[0080] Orthogonal test serial number Appearance Meet the standard 1 Forming is average, too soft, lack of elasticity No 2 The sugar body is soft, with transparent luster, slightly elastic Yes 3 Appearance with transparent luster, no deformation, elastic Yes 4 The sugar body is too soft, no elasticity, deformed, adhered No 5 The sugar body is slightly too soft, lack of elasticity No 6 Appearance with transparent luster, no deformation, Q-elastic, good elasticity and chewiness Yes 7 Poor forming, no elasticity No 8 Slightly soft, slightly elastic Yes 9 Appearance with transparent luster, no deformation, elastic Yes <![CDATA[Group B3C1A1D1]]> Appearance with transparent luster, no deformation, with elasticity and chewiness Yes

[0081] (1) Texture test analysis

[0082] Using the Boman TA.EASY texture analyzer, in the total texture measurement mode, with a TA / 5 cylindrical probe, the test type is pressing down, the target mode is deformation, the target value is 50%, the time is 2.00 seconds, the speed before the test is 2.00 mm / s, the test speed is 1.00 mm / s, the speed after the test is 1.00 mm / s, the trigger point type is force, and the trigger point value is 5.000 gf. The test results are shown in Table 5. The cohesiveness and resilience of the gummy candies obtained from each group of tests are not very different, while the hardness, elasticity, adhesiveness, and chewiness of the gummy candies vary greatly, which is consistent with the gummy candy appearance results described in (2).

[0083] Table 5 Texture Detection Results of Gummy Candies

[0084] Orthogonal test serial number Hardness / gf Cohesion Resilience Elasticity Adhesiveness / gf Chewiness / gf 1 129 0.89 0.54 0.65 115 78 2 200 0.88 0.49 0.78 175 142 3 270 0.87 0.49 0.78 234 192 4 133 0.88 0.48 0.78 114 93 5 146 0.86 0.48 0.77 125 100 6 253 0.89 0.52 0.90 226 204 7 64 0.89 0.46 0.57 56 37 8 124 0.90 0.51 0.66 111 79 9 188 0.90 0.56 0.86 169 147

[0085] Example 3

[0086] Product Flavor Optimization

[0087] (1) Sensory Quality Optimization

[0088] Further optimize the best combination B3C1A1D1 of Example 2. The addition amounts of gelatin, sorbitol, xylitol solution, hemp pure powder, and fruit juice powder are 90 parts, 80 parts, 550 parts, 11 parts, and 120 parts respectively (where one part is 10 g). The fruit juice powder is orange powder, Barbados cherry powder, and kiwifruit juice powder, and different flavors are screened. Samples 1 - 3 are kiwifruit flavor, Barbados cherry flavor, and orange flavor respectively. Select 60 professional personnel who have undergone sensory training to form an evaluation group to evaluate the sensory quality of gummy candies with different flavors. The sensory evaluation criteria are shown in Table 6, and the evaluation results are shown in Table 7. 60 copies are distributed, 49 copies are retrieved, and 11 people withdraw from the evaluation.

[0089] Table 6 Quality Evaluation Criteria

[0090]

[0091]

[0092] Table 7 Sensory Evaluation Results

[0093] Serial number Item Sample 1 (portion) Sample 2 (portion) Sample 3 (portion) 1 A. Uniform color, no peculiar smell 35 42 46 2 B. Dull color, acceptable smell 13 3 2 3 C. Relatively turbid and dull color, obvious peculiar smell 1 4 1 4 A. Appropriate acid / sweet 24 29 34 5 B. Too sweet 6 9 12 6 C. Too sour 14 7 2 7 D. Lack of acid / sweet taste 5 4 1 8 A. Moderate hardness 34 35 44 9 B. Average softness and hardness 13 13 3 10 C. Too soft or too hard 2 3 2 11 Comprehensive score (excellent) 17 23 31

[0094] According to the analysis of the retrieved sensory evaluation results, for Sample 1, the proportion of uniform color, no strange smell is 71%, the proportion of appropriate sour and sweet taste is 49%, the proportion of good softness and hardness is 69%, and the proportion of excellent is 35%; for Sample 2, the proportion of uniform color, no strange smell is 86%, the proportion of appropriate sour and sweet taste is 59%, the proportion of moderate softness and hardness is 71%, and the proportion of excellent is 47%; for Sample 3, the proportion of uniform color, no strange smell is 94%, the proportion of appropriate sour and sweet taste is 69%, the proportion of moderate softness and hardness is 90%, and the proportion of excellent is 63%. In summary, Sample 3 is more popular than Sample 1 and Sample 2.

[0095] (2) Quality characteristics analysis of zero-sucrose hemp seed soft candies

[0096] Quality inspections were carried out on Samples 1-3 in the above (1), and the results are shown in Table 8. All the inspection results are qualified.

[0097] Table 8 Quality inspection results

[0098]

[0099]

[0100] The above are only the preferred embodiments of the present invention. It should be noted that for those of ordinary skill in the art, without departing from the principle of the present invention, several improvements and refinements can still be made, and these improvements and refinements should also be regarded as within the protection scope of the present invention.

Claims

1. A zero-sucrose hemp seed soft candy, characterized in that, It comprises the following components in parts by mass: 6 - 16 parts of hemp seed powder, 400 - 800 parts of xylitol solution, 50 - 200 parts of sorbitol, 50 - 90 parts of gelatin, 1 - 3 parts of sodium citrate, and 1 - 4 parts of DL - malic acid.

2. The sugar-free hemp seed soft candy according to claim 1, wherein It comprises the following components: 8 - 12 parts of hemp seed powder, 550 - 650 parts of xylitol solution, 80 - 120 parts of sorbitol, 70 - 90 parts of gelatin, 2 - 3 parts of sodium citrate, and 3 - 4 parts of DL - malic acid.

3. The zero-sucrose hemp seed soft candy according to claim 1, wherein It comprises the following components: 11 parts of hemp seed powder, 550 parts of xylitol solution, 80 parts of sorbitol, 90 parts of gelatin, 3 parts of sodium citrate, and 4 parts of DL - malic acid.

4. The sugar-free hemp seed soft candy according to any one of claims 1 to 3, characterized in that, It further comprises 60 - 140 parts of fruit juice powder.

5. The zero-sucrose hemp seed soft candy according to claim 4, wherein The fruit juice powder comprises 10 - 130 parts.

6. The sugar-free hemp seed soft candy according to claim 5, characterized in that, The fruit juice powder comprises 120 parts.

7. The sugar-free hemp seed soft candy according to any one of claims 1 to 3, characterized in that, The fruit juice powder comprises at least one of the following: orange powder, kiwi fruit juice powder, and cherry fruit juice powder.

8. The preparation method of the zero-sucrose hemp seed soft candy according to any one of claims 1 to 7, characterized in that, It comprises the following steps: Mix the dissolved gelatin with the xylitol solution, hemp seed powder, and sorbitol, add sodium citrate and DL - malic acid to the mixture, heat to a sugar content of 80 - 85, pour into molds, and obtain zero - sucrose hemp seed soft candies.

9. The preparation method of the zero-sucrose hemp seed soft candy according to claim 8, characterized in that, After pouring into molds, demold after placing at 2 - 8°C for 1 - 2 h or at 23 - 27°C for 3 - 4 h.

10. The preparation method of the zero-sucrose hemp seed soft candy according to claim 8 or 9, characterized in that, When fruit juice powder is included, mix the fruit juice powder with the xylitol solution, hemp seed powder, and sorbitol together with the dissolved gelatin.

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