Preparation method of flavored kelp soft sweets

Abstract

The invention relates to a preparation method of flavored kelp soft sweets. The preparation method comprises the following steps: respectively pre-treating kelp and gelatin, mixing the pre-treated kelp, gelatin and starch syrup, decocting, adding fruit and vegetable ingredients, decocting until raw materials and auxiliary materials are uniformly mixed, pouring into a mold, cooling and demolding. According to the preparation method, the fishy smell of the kelp can be effectively removed, the use amount of sugar is reduced, and the taste is kept.

Description

Technical Field

[0001] The present invention relates to the field of food processing, and particularly to a method for preparing flavored kelp soft candy. Background Art

[0002] Although the health benefits of kelp (its rich minerals, vitamins, and dietary fiber can enhance human health well) are widely known, its forms in the food consumption market are still relatively single, which limits the wider application of kelp-based products and the acceptance of consumers. Therefore, developing kelp soft candy with a health theme has a broad market prospect and provides more choices for consumers who pursue natural and healthy foods.

[0003] Traditional soft candies are mainly QQ candies and gummy candies, which mainly focus on taste and texture, and pay less attention to functions. Moreover, excessive intake of sucrose and glucose in traditional candies is likely to cause problems such as dental caries and diabetes. Making soft candy with kelp as the raw material can combine the nutritional value and health care effects of kelp with the delicious texture of soft candy, and produce a more nutritious and healthy soft candy. Among the existing publicly disclosed technologies, Chinese Patent CN102370030A discloses a method for making seaweed soft candy. Using kelp as the raw material, it is pretreated, soaked to remove fishy smell, softened to obtain a kelp aqueous solution, mixed with agar and solidified, then ground, and then added with granulated sugar, starch syrup, citric acid, ascorbic acid, monoglyceride, and skimmed milk powder, heated and stirred, then added with vanillin and milk flavor essence and continued to stir, and finally poured into a mold, cooled and shaped, and cut into pieces to obtain the finished product. However, this invention has obvious fishy smell of kelp, poor texture elasticity, etc., and adds essence spices such as vanillin and milk flavor essence, which affects human health. Therefore, how to optimize the formula of kelp soft candy, reduce the fishy smell inherent in kelp itself, and further improve the texture of kelp soft candy is a technical problem to be solved in this field. Summary of the Invention

[0004] In order to solve the above problems of the prior art, the present invention provides a method for preparing flavored kelp soft candy.

[0005] In order to achieve the above object, the main technical solutions adopted by the present invention include:

[0006] A method for preparing flavored kelp soft candy, comprising the following steps:

[0007] Step 1: Pretreat kelp and gelatin respectively;

[0008] Step 2: Boil the pretreated kelp, gelatin, and maltose syrup obtained in Step 1;

[0009] Step 3: Add fruit and vegetable ingredients and boil until the raw and auxiliary materials are evenly mixed;

[0010] Step 4: Mold pouring, cooling, and demolding;

[0011] The pre-treatment of kelp in Step 1 includes raw material selection, kelp softening, and kelp pulping;

[0012] The kelp softening includes soaking the kelp in warm water at 40°C in a constant temperature water bath for about 10 minutes to make it evenly heated and become softer;

[0013] The kelp pulping includes allowing the softened kelp to stand and cool, mixing the kelp and water in a ratio of 1:2, and putting them into a stirrer for stirring; as the stirring progresses, the kelp pulp gradually becomes thick, and then it is further refined by a homogenizer.

[0014] In an embodiment of the present invention, the raw material selection includes selecting kelp with high-quality appearance, high freshness, plumpness, no obvious damage and mildew, and washing the kelp to remove surface impurities and salts for standby.

[0015] In an embodiment of the present invention, the pre-treatment of gelatin in Step 1 includes adding an appropriate amount of deionized water and gelatin to a pot, maintaining the temperature at 70 - 90°C, and stirring to gradually melt the gelatin solid.

[0016] In an embodiment of the present invention, Step 2 specifically includes adding the kelp pulp and maltose syrup to the pot for boiling after the gelatin is completely dissolved.

[0017] In an embodiment of the present invention, the fruit and vegetable ingredients include hawthorn powder, apple cider vinegar, dried tangerine peel, and plums.

[0018] In an embodiment of the present invention, the boiling temperature in Step 3 is 75 - 85°C, and the boiling time is 20 - 30 minutes.

[0019] In an embodiment of the present invention, the boiling temperature is 80°C.

[0020] In an embodiment of the present invention, based on the total mass, the addition amount of the kelp pulp is 20 - 40%, the addition amount of maltose syrup is 20 - 40%, the addition amount of gelatin is 5 - 10%, the addition amount of apple cider vinegar is 5 - 10%, the dried tangerine peel is 1 - 1.5%, the hawthorn powder is 4 - 5%, the plums are 2 - 3%, and the rest is deionized water.

[0021] The beneficial effect of the present invention is that soaking in warm water at 40°C for about 10 minutes not only makes the kelp evenly heated and become soft, but also helps some fishy substances dissolve into the water gradually with the action of the water temperature, making it easier for the fishy substances to diffuse out from the kelp tissue.

[0022] The softened kelp is mixed with water in a ratio of 1:2, stirred, and further refined by a colloid mill. During this process, the cell structure of the kelp is further damaged, making the internal fishy substances more likely to be exposed. At the same time, it is in full contact with water, which is beneficial to the volatilization of fishy substances and their reaction with other components during the subsequent boiling process. Moreover, the kelp pulp becomes thick and has good viscosity and toughness, which is conducive to better mixing with other components in the subsequent steps, enabling the deodorizing components to act more evenly on the fishy substances in the kelp pulp.

[0023] Dissolve gelatin at a temperature of about 80 °C. This temperature not only enables the gelatin to be fully dissolved to form a uniform colloidal solution but also provides suitable temperature conditions for the deodorizing reaction during the subsequent mixing and boiling with the kelp pulp. The relatively high temperature helps to accelerate the molecular movement and promote the interaction between the gelatin and the fishy substances in the kelp pulp.

[0024] The three-dimensional network structure formed by gelatin can physically encapsulate the fishy substances, and the polar groups on its molecules can also bind to the fishy substances through chemical adsorption; maltose syrup can dilute the fishy substances, reduce their concentration, and at the same time improve the mass transfer environment, enabling various components to come into full contact and react; the fishy substances in the kelp pulp obtain energy under heating conditions, and the volatilization rate increases, and some components in the kelp will undergo thermal decomposition;

[0025] Add fruit and vegetable ingredients such as hawthorn powder, apple cider vinegar, dried tangerine peel, and plums. These ingredients have their own unique aromas, which can effectively cover up the remaining fishy smell of the kelp, and at the same time add a fresh taste to the soft candy, making the soft candy have a better flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of the present invention and should not be regarded as limiting the scope. For those of ordinary skill in the art, without creative efforts, other related drawings can also be obtained based on these drawings.

[0027] Figure 1 is a schematic flow chart of the preparation method of the present invention; DETAILED DESCRIPTION OF THE EMBODIMENTS

[0028] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the following will describe the technical solutions in the embodiments of the present invention clearly and completely in combination with the embodiments of the present invention. Obviously, the described embodiments are 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 creative efforts belong to the scope of protection of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts belong to the scope of protection of the present invention.

[0029] A method for preparing a flavored kelp jelly candy, comprising the following steps:

[0030] Step 1: Pretreat kelp and gelatin separately; the pretreatment of kelp includes raw material selection, kelp softening, and kelp pulping; the raw material selection includes selecting kelp with high-quality appearance, high freshness, plumpness, no obvious damage and mildew, and washing the kelp to remove surface impurities and salts for standby; the kelp softening includes soaking the kelp in warm water at 40°C in a constant temperature water bath for about 10 minutes to make it evenly heated and softer; the kelp pulping includes allowing the softened kelp to stand and cool, mixing the kelp and water in a ratio of 1:2, and putting it into a stirrer for stirring; as the stirring progresses, the kelp pulp gradually becomes thick, and then it is further refined by a homogenizer; in one embodiment, the homogenizer is a colloid mill;

[0031] The pretreatment of gelatin includes adding an appropriate amount of deionized water and gelatin to a pot, maintaining the temperature at 70-90°C, and stirring to gradually melt the gelatin solid;

[0032] Step 2: Boil the kelp, gelatin, and maltose pretreated in Step 1; specifically, after the gelatin is completely dissolved, add the kelp pulp and maltose to the pot for boiling;

[0033] Step 3: Add fruit and vegetable ingredients and boil until the raw and auxiliary materials are evenly mixed; the fruit and vegetable ingredients include hawthorn powder, apple cider vinegar, tangerine peel, and plum; the boiling temperature is 75-85°C, and the boiling time is 20-30 minutes;

[0034] Step 4: Pour into a mold, cool, and demold;

[0035] Calculated by total mass, the addition amount of the kelp pulp is 20-40%, the addition amount of maltose is 20-40%, the addition amount of gelatin is 5-10%, the addition amount of apple cider vinegar is 5-10%, tangerine peel is 1-1.5%, hawthorn powder is 4-5%, plum is 2-3%, and the rest is deionized water.

[0036] Example 1: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 20%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 25 min.

[0037] Example 2: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 25%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 25 min.

[0038] Example 3: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 30%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 25 min.

[0039] Example 4: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 35%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 25 min.

[0040] Example 5: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 40%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 25 min.

[0041] Example 6: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 35%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 20 min.

[0042] Example 7: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 35%, the addition amount of maltose is 30%, the addition amount of gelatin is 10%, the addition amount of apple cider vinegar is 5%, the addition amount of dried tangerine peel is 1%, the addition amount of hawthorn powder is 4%, the addition amount of plum is 2%, and the rest is deionized water; the boiling temperature is 80 °C and the boiling time is 30 min.

[0043] Comparative Example 1: Prepare 200 g of kelp soft candy. The addition amount of kelp pulp is 30%, the addition amount of citric acid is 0.3%, the addition amount of granulated sugar is 45%, the addition amount of agar is 1.4%, and the rest is deionized water; the kelp pulp is mixed with water in a ratio of 1:2, put into a stirrer and stirred; all the ingredients are put into a pot and boiled, the boiling temperature is 80 °C and the boiling time is 25 min.

[0044] Sensory evaluation criteria: An evaluation panel consisting of 10 experienced college students without sensory defects will evaluate and score the tissue state of the samples. The 10 students will form a scoring panel to evaluate and score the tissue morphology (25 points), color (25 points), taste (25 points), flavor and smell (25 points) of the samples. The full score is 100 points, and the average score is taken for analysis and evaluation. The sensory evaluation scoring criteria are shown in Table 1.

[0045] Table 1 Sensory scoring criteria

[0046]

[0047]

[0048] The effect of cooking time on the quality of soft candy is shown in Table 2.

[0049] Table 2

[0050] Example Boiling time (min) Sensory evaluation score 4 25 85 6 20 70 7 30 63

[0051] It can be found that the cooking time has an important influence on the production of kelp soft candy. Cooking time that is too short or too long will affect the taste and texture of the soft candy. When the cooking time is only 20 minutes, the syrup is not completely solidified, the soft candy is in a plastic state, easy to deform, and difficult to store stably. After solidification, the texture of the kelp soft candy is sandy and has a poor taste, which may be caused by uneven heating. When the cooking time is 25 minutes, the syrup is in a wire drawing state during the cooking process, and the syrup can be fully solidified, so the texture of the kelp soft candy is better, the taste is softer, and the transparency is moderate. This shows that 25 minutes is a more suitable cooking time. However, when the cooking time exceeds 25 minutes, the syrup may be over-solidified, causing the soft candy to become too hard, the taste is poor, and the syrup has a bitter taste. Therefore, properly adjusting the cooking time can ensure that the quality and taste of the soft candy are well controlled and guaranteed.

[0052] The effect of kelp paste addition on the sensory quality of kelp candy is shown in Table 3.

[0053] Table 3

[0054] Example Added amount of kelp pulp Sensory evaluation score 1 20 71 2 25 83 3 30 90 4 35 77 5 40 65 Comparative example 1 25 60

[0055] Through the analysis of the experimental results in Table 3, it can be concluded that the amount of kelp paste added will have a significant impact on the sensory quality of kelp soft candy. With the increase in the amount of kelp paste added, the sensory characteristics of kelp soft candy such as taste, color, and flavor will change. In the experiment, the amount of kelp paste added was set to 20%, 25%, 30%, 35% and 40% for testing. The experimental results show that when the amount of kelp paste added is between 25% and 35%, the sensory score of kelp soft candy is the highest. Among them, when the amount of kelp paste added is 30%, the sensory score of kelp soft candy reaches the highest value of 90 points, indicating that the appropriate amount of kelp paste added can improve the taste and chewiness of the soft candy and give it a unique kelp flavor. When the amount of kelp paste added continues to increase to 40%, the sensory quality of the soft candy begins to decline, and problems such as reduced taste and darker color appear. Comparative Example 1 adopts the traditional formula and processing method, and selects a relatively good kelp paste content of 25%, but the kelp smell is more obvious and the sensory evaluation score is low.

[0056] In the preparation method of the present invention, the kelp is firstly washed to remove the impurities and salts on the surface, which directly reduces the substances attached to the surface of the kelp that may produce odor, such as some salts and impurities with fishy smell. Then, the kelp is soaked in 40°C warm water for about 10 minutes, which not only makes the kelp evenly heated and softened, but also helps some fishy substances to gradually dissolve into the water as the water temperature increases, because the increase in temperature will accelerate the movement of molecules, making it easier for the fishy substances to diffuse out of the kelp tissue.

[0057] The softened kelp is mixed with water in a ratio of 1:2 and further refined by a colloid mill. In this process, the kelp cell structure is further destroyed, making the internal fishy substances more easily exposed. At the same time, it is fully in contact with water, which is conducive to the volatilization of the fishy substances and the reaction with other ingredients in the subsequent boiling process. In addition, the kelp paste becomes thick and has good viscosity and toughness. This state is conducive to better mixing with other ingredients in the subsequent steps, so that the deodorizing ingredients can act more evenly on the fishy substances in the kelp paste.

[0058] Gelatin is dissolved at a temperature of about 80°C. This temperature allows gelatin to fully dissolve to form a uniform colloidal solution, and provides suitable temperature conditions for the subsequent deodorization reaction when mixed with kelp paste. Higher temperatures help speed up molecular movement and promote the interaction between gelatin and the fishy substances in kelp paste.

[0059] The three-dimensional network structure formed by gelatin can physically wrap the fishy substances, and the polar groups on its molecules can also combine with the fishy substances through chemical adsorption; the syrup can dilute the fishy substances and reduce their concentration, while improving the mass transfer environment so that the various components can fully contact and react; the fishy substances in the kelp paste gain energy under heating conditions, volatilize faster, and some components in the kelp will undergo thermal decomposition;

[0060] Add fruit and vegetable ingredients such as hawthorn powder, apple cider vinegar, dried tangerine peel, and plums. These ingredients have their own unique aromas, which can effectively mask the remaining fishy smell of kelp. At the same time, they add a fresh taste to the gummy candy, making the flavor of the gummy candy better.

[0061] In traditional gummy candies, the addition amount of gelatin is 20 - 30%, and the addition amount of sugar is 50 - 60%. In this invention, the addition amount of kelp pulp is 20 - 40%, the addition amount of maltose syrup is 20 - 40%, and the addition amount of gelatin is 5 - 10%. The addition amounts of gelatin and maltose syrup are reduced. It not only utilizes the gel properties of kelp but also achieves low sugar and health benefits.

[0062] In this invention, by adding fruit and vegetable ingredients such as apple cider vinegar and hawthorn slices to the formula, the flavor and nutritional value of kelp gummy candies are optimized. The dosage of apple cider vinegar and the ingredients such as hawthorn slices and dried tangerine peel have a significant effect on improving the taste of kelp gummy candy products. They not only endow the products with fruit flavor characteristics but also make the taste of kelp gummy candies more abundant, easier to digest, and enhance the nutritional value of the gummy candies.

[0063] The kelp used in this invention contains abundant sodium alginate, which helps to maintain the structural stability of the gummy candy. This makes the gummy candy show the characteristics of being soft and elastic. This invention uses kelp pulp, gelatin, and maltose syrup as the texture basis, and the produced gummy candy has texture characteristics such as soft, elastic, and non-sticky teeth. In contrast, the gel formed by agar is firm, brittle, rough, and has significant temperature hysteresis. Low-concentration agar has good thermal stability and suspension, but its gel transparency, elasticity, and acid resistance are not as good as those of gelatin.

[0064] The above are only embodiments of the present invention and do not limit the patent scope of the present invention accordingly. All equivalent transformations made by using the content of the specification and drawings of the present invention, directly or indirectly applied in related technical fields, are similarly included in the patent protection scope of the present invention.

Claims

1. A method for preparing a flavored kelp soft candy, characterized in that, It includes the following steps: Step 1: Pretreat kelp and gelatin separately; Step 2: Boil the pretreated kelp, gelatin and maltose syrup in step 1 together; Step 3: Add fruit and vegetable ingredients and boil until the raw materials and auxiliary materials are evenly mixed; Step 4: Pour into molds, cool and demold; The pretreatment of kelp in step 1 includes raw material selection, kelp softening and kelp pulping; The kelp softening includes soaking the kelp in warm water at 40°C in a constant temperature water bath for about 10 minutes to make it evenly heated and softer; The kelp pulping includes allowing the softened kelp to stand and cool, mixing the kelp and water in a ratio of 1:2, and putting them into a stirrer for stirring; as the stirring progresses, the kelp pulp gradually becomes thick, and then it is further refined by a homogenizer.

2. The preparation method of a flavored kelp soft candy according to claim 1, wherein: Raw material selection includes selecting kelp with high-quality appearance, high freshness, plumpness, no obvious damage and mildew, and washing the kelp to remove surface impurities and salts for standby.

3. The preparation method of a flavored kelp soft candy according to claim 1, characterized in that: The pretreatment of gelatin in step 1 includes adding an appropriate amount of deionized water and gelatin to a pot, keeping the temperature at 70-90°C, and stirring to gradually melt the gelatin solid.

4. The preparation method of a flavored kelp soft candy according to claim 1, characterized in that: Step 2 specifically includes adding the kelp pulp and maltose syrup to the pot for boiling after the gelatin is completely dissolved.

5. The preparation method of a flavored kelp soft candy according to claim 1, characterized in that: The fruit and vegetable ingredients include hawthorn powder, apple cider vinegar, dried tangerine peel, and plums.

6. The preparation method of a flavored kelp soft candy according to claim 1, characterized in that: The boiling temperature in step 3 is 75-85°C, and the boiling time is 20-30 minutes.

7. The preparation method of a flavored kelp soft candy according to claim 6, characterized in that: The boiling temperature is 80°C.

8. The preparation method of a flavored kelp soft candy according to claim 1, characterized in that: Calculated by total mass, the addition amount of the kelp pulp is 20-40%, the addition amount of maltose syrup is 20-40%, the addition amount of gelatin is 5-10%, the addition amount of apple cider vinegar is 5-10%, the dried tangerine peel is 1-1.5%, the hawthorn powder is 4-5%, the plums are 2-3%, and the rest is deionized water.

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