Enzyme-assisted stabilization method in popping candy carbon dioxide filling process

Abstract

The invention provides an enzyme-assisted stabilization method in a popping candy carbon dioxide filling process, and relates to the technical field of enzymes. According to the preparation method, a quadruple stable system is constructed by utilizing the synergistic effect of laccase, alpha-cyclodextrin glucosyltransferase, glucose oxidase, lipase and high-temperature-resistant alpha-amylase, a molecular embedding network is constructed by the alpha-cyclodextrin glucosyltransferase, the laccase catalyzes polysaccharide crosslinking, the glucose oxidase forms an anti-oxidation interface layer, and the enzyme activity is improved. The lipase optimizes an emulsification system, the stability of bubbles is remarkably improved through the synergistic effect of the four enzymes, the escape amount of carbon dioxide is remarkably reduced in the subsequent production, storage and sales processes, and it is guaranteed that the popping candy can keep good taste within a long time.

Description

Technical Field

[0001] The present invention relates to the technical field of enzymes, and in particular to an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy. Background Art

[0002] Popping candy is a candy with a unique taste. The reason for its unique taste is that high-pressure carbon dioxide is sealed inside the candy. When popping candy is held in the mouth, saliva will gradually dissolve the sugar on the surface. In this way, when the bubbles burst, carbon dioxide will escape, producing a unique taste. The production method of popping candy is as follows: after mixing all the raw materials, they are dissolved in a small amount of water together, then the solution is heated in a closed container, and then carbon dioxide is filled. After cooling, fine carbon dioxide bubbles are wrapped in the popping candy.

[0003] The traditional popping candy production process relies on high temperature and high pressure (150°C) to fill carbon dioxide, and has the following problems: high temperature leads to low solubility of carbon dioxide (retention rate < 40%), and uneven bubble distribution; the crystal structure of the sugar body is dense, and carbon dioxide escapes seriously during storage (the escape rate > 60% in 6 months); it makes the taste of popping candy worse and the shelf life shorter, affecting the consumer experience and the enterprise benefit. Therefore, the present invention proposes an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy to solve the problems existing in the prior art. Summary of the Invention

[0004] In view of the above problems, the present invention proposes an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy. The popping candy prepared by this enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy has a significantly reduced carbon dioxide escape amount, ensuring a good taste for a long time.

[0005] To achieve the object of the present invention, the present invention is realized through the following technical solutions: An enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy, comprising the following steps:

[0006] S1: Dissolve sucrose, maltitol, and corn syrup in water, add α-cyclodextrin glucosyltransferase, and react to generate β-cyclodextrin-maltitol inclusion complex;

[0007] S2: Add sodium alginate, laccase, glucose oxidase, and thermotolerant α-amylase, and react to form a cross-linked solution;

[0008] S3: Conduct closed heating and carbon dioxide gradient filling on the cross-linked solution;

[0009] S4: Add lipase and monoglyceride, heat and react to generate monoglyceride-free fatty acid complex, forming a mixed solution;

[0010] S5: Cool and mold the mixture to form popping candy granules, then perform drying treatment and packaging.

[0011] A further improvement lies in that the mass ratios of the components are as follows: 40 - 60 parts of sucrose, 10 - 20 parts of maltitol, 20 - 30 parts of corn syrup, 30 - 40 parts of water, 0.01 - 0.05 parts of edible pigment, 0.5 - 1 part of sodium alginate, 0.05 - 0.1 part of laccase, 0.1 - 0.2 part of α - cyclodextrin glucosyltransferase, 0.2 - 0.3 part of glucose oxidase, 0.05 - 0.1 part of lipase, 0.1 - 0.2 part of monoglyceride, 0.1 - 0.15 part of thermostable α - amylase.

[0012] A further improvement lies in that S2 includes the following steps:

[0013] Dissolve sucrose, maltitol, and corn syrup in water at 65 ± 2°C;

[0014] Add α - cyclodextrin glucosyltransferase and react for 45 minutes to generate β - cyclodextrin - maltitol inclusion complex.

[0015] A further improvement lies in that in S2, add sodium alginate, laccase, glucose oxidase, and thermostable α - amylase, and react at pH 5.5 and 50°C for 2 hours to form a cross - linked solution.

[0016] A further improvement lies in that in S3, the closed - heating includes the following steps:

[0017] Put the cross - linked solution into a closed container and heat it to 80 - 100°C;

[0018] During the heating process, continuously stir the solution to make the solution evenly heated.

[0019] A further improvement lies in that in S3, the carbon dioxide gradient filling includes the following steps:

[0020] Fill in nano - CO2 (<5μm) at 90°C and 0.8 MPa, accounting for 40% of the total amount;

[0021] Fill in micro - CO2 (50 - 150μm) at 110°C, accounting for 60% of the total amount;

[0022] Maintain the conditions of 90°C - 110°C and 0.8 MPa for 40 - 60 minutes to make carbon dioxide fully dissolve in the solution.

[0023] A further improvement lies in that during the gradient filling stage, control the temperature difference ΔT≥20°C and control the ratio of nano / micro bubbles to be 4:6.

[0024] A further improvement lies in that: in step S4, lipase and monoglyceride are added and reacted at 60°C for 30 minutes to form a monoglyceride-free fatty acid complex.

[0025] A further improvement lies in that: in step S5, the cooling and shaping process includes the following steps:

[0026] Cool the container to room temperature. During the cooling process, control the cooling rate at 6 - 10°C per minute;

[0027] After cooling, shape the solution to make popping candy granules.

[0028] A further improvement lies in that: in step S5, the drying treatment and packaging include the following steps:

[0029] Perform drying treatment on the shaped popping candy granules to remove excess surface moisture;

[0030] The drying temperature is 45 - 55°C, and the drying time is 2 - 3 hours;

[0031] After completion, package the popping candy to obtain the finished product.

[0032] The beneficial effects of the present invention are as follows:

[0033] 1. The present invention utilizes the synergistic effect of laccase, α-cyclodextrin glucosyltransferase, glucose oxidase, lipase, and thermotolerant α-amylase to construct a quadruple stable system. α-Cyclodextrin glucosyltransferase constructs a molecular embedding network, laccase catalyzes polysaccharide crosslinking, glucose oxidase forms an antioxidant interface layer, and lipase optimizes the emulsification system. The synergistic effect of the four enzymes significantly improves the bubble stability. During the subsequent production, storage, and sales processes, the escape amount of carbon dioxide is significantly reduced, ensuring that the popping candy can maintain a good taste for a long time.

[0034] 2. The present invention adopts a gradient gas injection design and combines temperature regulation to achieve a bimodal distribution of nano-scale (<5μm) and micro-scale (50 - 150μm) bubbles, endowing the product with a multi-level taste. Laccase improves the flavor and color of the popping candy, α-cyclodextrin glucosyltransferase enhances the structural stability of the popping candy, and lipase improves the taste, etc., making the taste of the popping candy richer and more delicate.

[0035] 3. The stability of carbon dioxide in the present invention helps to reduce the quality change of the popping candy during storage, reduces the risk of microbial growth, extends the shelf life of the popping candy, and reduces the production cost and risk of the enterprise. Description of the Drawings

[0036] Figure 1 It is a flowchart of the present invention. Detailed Embodiments

[0037] To deepen the understanding of the present invention, the present invention will be further described in detail below in conjunction with embodiments. These embodiments are only used to explain the present invention and do not constitute a limitation on the protection scope of the present invention.

[0038] Embodiment 1

[0039] According to Figure 1 As shown, this embodiment proposes an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy, including the following steps:

[0040] Prepare raw materials according to the following mass ratio components: 40 parts of sucrose, 10 parts of maltitol, 20 parts of corn syrup, 30 parts of water, 0.01 part of edible pigment, 0.5 part of sodium alginate, 0.05 part of laccase, 0.1 part of α-cyclodextrin glucosyltransferase, 0.2 part of glucose oxidase, 0.05 part of lipase, 0.1 part of monoglyceride, and 0.1 part of thermostable α-amylase.

[0041] It can be understood that sucrose, as the main sweet source of popping candy, provides the basic taste and sweetness. Maltitol has lower calories and better moisture retention, which can improve the taste of popping candy and reduce the sense of sweetness. Corn syrup can increase the viscosity and toughness of popping candy, helping to encapsulate carbon dioxide bubbles. Water is used to dissolve other raw materials. Edible pigment adds color to popping candy and improves the attractiveness of the product. Sodium alginate, as a thickener and stabilizer, helps to form a stable system and reduce the escape of carbon dioxide. Laccase can catalyze oxidation reactions to improve the flavor and color of popping candy. α-Cyclodextrin glucosyltransferase can convert some sugars into cyclodextrin, enhancing the structural stability of popping candy and improving the carbon dioxide encapsulation ability. Glucose oxidase promotes the oxidation of glucose to generate gluconic acid and hydrogen peroxide, changing the solution properties and improving the carbon dioxide stability. Lipase can decompose fats to improve the taste and flavor of popping candy. Monoglyceride, as an emulsifier, makes the raw materials mix more evenly and improves the stability of the system. Thermostable α-amylase decomposes starch at high temperatures, reducing the solution viscosity and facilitating the filling of carbon dioxide.

[0042] Dissolve sucrose, maltitol, and corn syrup in water, and add α-cyclodextrin glucosyltransferase to react to generate β-cyclodextrin-maltitol inclusion complex; specifically, it includes the following steps: dissolve sucrose, maltitol, and corn syrup in water at 65 ± 2 °C; add α-cyclodextrin glucosyltransferase and react for 45 minutes to generate β-cyclodextrin-maltitol inclusion complex; the cavity structure of β-cyclodextrin (inner diameter 0.78 nm) can encapsulate CO2 molecules, improving the encapsulation rate.

[0043] Sodium alginate, laccase, glucose oxidase, and thermostable α-amylase were added and reacted at pH 5.5 and 50 °C for 2 hours to form a crosslinked solution. The principle is as follows: Laccase catalyzes the crosslinking of phenolic hydroxyl groups in sodium alginate, increasing the shear modulus by 3.2 times. Glucose oxidase continuously produces trace amounts of H2O2 (<5 ppm), inhibiting the growth of microorganisms. In combination with thermostable α-amylase (0.002%), it decomposes residual starch to prevent sugar sanding.

[0044] The crosslinked solution was subjected to sealed heating and carbon dioxide gradient filling. Sealed heating includes the following steps: The crosslinked solution was placed in a sealed container and heated to 80 - 100 °C. During the heating process, the solution was continuously stirred to ensure uniform heating. Carbon dioxide gradient filling includes the following steps: Nano CO2 (<5 μm) was filled at 90 °C and 0.8 MPa, accounting for 40% of the total amount; Micro CO2 (50 - 150 μm) was filled at 110 °C, accounting for 60% of the total amount. It was maintained at 90 °C - 110 °C and 0.8 MPa for 40 - 60 minutes to allow carbon dioxide to fully dissolve in the solution. During the gradient filling stage, the temperature difference ΔT ≥ 20 °C was controlled, and the ratio of nano / micro bubbles was controlled to be 4:6. The temperature difference (ΔT = 20 °C) was used to regulate the bubble size distribution to achieve a bimodal structure.

[0045] Lipase and monoglyceride were added and reacted at 60 °C for 30 minutes to generate a monoglyceride-free fatty acid complex, forming a mixed solution; the interfacial tension was reduced to 18.5 mN / m.

[0046] The mixed solution was subjected to cooling and forming treatment to make popping candy granules, followed by drying treatment and packaging. Cooling and forming treatment includes the following steps: The container was cooled to room temperature, and during the cooling process, the cooling rate was controlled at 6 - 10 °C / minute; after cooling, the solution was formed into popping candy granules. Drying treatment and packaging include the following steps: The formed popping candy granules were dried to remove excess surface moisture; the drying temperature was 45 °C, and the drying time was 2 - 3 hours; after completion, the popping candy was packaged to obtain the finished product.

[0047] Example 2

[0048] According to Figure 1 As shown, this example proposed an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy, including the following steps:

[0049] Prepare raw materials according to the following mass ratio components: 50 parts of sucrose, 15 parts of maltitol, 25 parts of corn syrup, 35 parts of water, 0.03 parts of edible pigment, 0.8 parts of sodium alginate, 0.08 parts of laccase, 0.15 parts of α-cyclodextrin glucosyltransferase, 0.25 parts of glucose oxidase, 0.07 parts of lipase, 0.15 parts of monoglyceride, and 0.12 parts of thermostable α-amylase.

[0050] It is understandable that sucrose, as the main sweetening source of popping candy, provides the basic taste and sweetness. Maltitol has lower calories and better moisture retention, which can improve the taste of popping candy and reduce the sense of cloying sweetness. Corn syrup can increase the viscosity and toughness of popping candy, helping to encapsulate carbon dioxide bubbles. Water is used to dissolve other raw materials. Edible pigments add color to popping candy and enhance the attractiveness of the product. Sodium alginate, as a thickening and stabilizing agent, helps to form a stable system and reduce the escape of carbon dioxide. Laccase can catalyze oxidation reactions to improve the flavor and color of popping candy. α-Cyclodextrin glucosyltransferase can convert some sugars into cyclodextrin, enhancing the structural stability of popping candy and improving the carbon dioxide encapsulation ability. Glucose oxidase promotes the oxidation of glucose to produce gluconic acid and hydrogen peroxide, changing the properties of the solution and improving the carbon dioxide stability. Lipase can decompose fats to improve the taste and flavor of popping candy. Monoglyceride, as an emulsifier, makes the raw materials mix more evenly and improves the stability of the system. Thermostable α-amylase decomposes starch at high temperatures, reducing the solution viscosity and facilitating the filling of carbon dioxide.

[0051] Dissolve sucrose, maltitol, and corn syrup in water, and add α-cyclodextrin glucosyltransferase to react to form β-cyclodextrin-maltitol inclusion complexes. Specifically, it includes the following steps: dissolve sucrose, maltitol, and corn syrup in water at 65 ± 2 °C; add α-cyclodextrin glucosyltransferase and react for 45 minutes to form β-cyclodextrin-maltitol inclusion complexes. The cavity structure of β-cyclodextrin (inner diameter 0.78 nm) can encapsulate CO2 molecules, enhancing the encapsulation rate.

[0052] Add sodium alginate, laccase, glucose oxidase, and thermostable α-amylase, and react at pH 5.5 and 50 °C for 2 hours to form a cross-linked solution. Its working principle is as follows: laccase catalyzes the cross-linking of phenolic hydroxyl groups of sodium alginate, and the shear modulus is increased by 3.2 times. Glucose oxidase continuously produces trace amounts of H2O2 (<5 ppm), inhibiting the growth of microorganisms, and cooperating with thermostable α-amylase (0.002%) to decompose residual starch to prevent sugar crystallization.

[0053] Carry out sealed heating and carbon dioxide gradient filling on the crosslinking solution; the sealed heating includes the following steps: put the crosslinking solution into a sealed container and heat it to 80 - 100°C; during the heating process, continuously stir the solution to make the solution evenly heated. The carbon dioxide gradient filling includes the following steps: fill in nano CO2 (<5μm) at 90°C and 0.8 MPa, accounting for 40% of the total amount; fill in micro CO2 (50 - 150μm) at 110°C, accounting for 60% of the total amount; maintain the conditions of 90°C - 110°C and 0.8 MPa for 40 - 60 minutes to make carbon dioxide fully dissolve in the solution. During the gradient filling stage, control the temperature difference ΔT≥20°C and control the ratio of nano / micro bubbles to be 4:6. Utilize the temperature difference (ΔT = 20°C) to regulate the bubble size distribution to achieve a bimodal structure.

[0054] Add lipase and monoglyceride, react at 60°C for 30 minutes to generate a monoglyceride-free fatty acid complex, forming a mixed solution; reduce the interfacial tension to 18.5 mN / m.

[0055] Carry out cooling and shaping treatment on the mixed solution to make popping candy granules, then carry out drying treatment and packaging. The cooling and shaping treatment includes the following steps: cool the container to room temperature, and during the cooling process, control the cooling rate to be 6 - 10°C / minute; after cooling, carry out shaping treatment on the solution to make popping candy granules. The drying treatment and packaging include the following steps: carry out drying treatment on the shaped popping candy granules to remove the excess water on the surface; the drying temperature is 50°C and the drying time is 2 - 3 hours; after completion, package the popping candy to obtain the finished product.

[0056] Example 3

[0057] According to Figure 1 As shown, this example proposes an enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy, including the following steps:

[0058] Prepare raw materials according to the following mass ratio components: 60 parts of sucrose, 20 parts of maltitol, 30 parts of corn syrup, 40 parts of water, 0.05 parts of edible pigment, 1 part of sodium alginate, 0.1 part of laccase, 0.2 part of α-cyclodextrin glucosyltransferase, 0.3 part of glucose oxidase, 0.1 part of lipase, 0.2 part of monoglyceride, 0.15 part of heat-resistant α-amylase;

[0059] It is understandable that sucrose, as the main sweetening source of popping candy, provides the basic taste and sweetness. Maltitol has lower calories and better moisture retention, which can improve the taste of popping candy and reduce the cloying feeling. Corn syrup can increase the viscosity and toughness of popping candy, helping to encapsulate carbon dioxide bubbles. Water is used to dissolve other raw materials. Edible pigments add color to popping candy and enhance the attractiveness of the product. Sodium alginate, as a thickening and stabilizing agent, helps to form a stable system and reduce the escape of carbon dioxide. Laccase can catalyze oxidation reactions to improve the flavor and color of popping candy. α-Cyclodextrin glucosyltransferase can convert some sugars into cyclodextrin, enhancing the structural stability of popping candy and improving the carbon dioxide encapsulation ability. Glucose oxidase promotes the oxidation of glucose to produce gluconic acid and hydrogen peroxide, changing the properties of the solution and improving the carbon dioxide stability. Lipase can decompose fats to improve the taste and flavor of popping candy. Monoglyceride, as an emulsifier, makes the raw materials mix more evenly and improves the stability of the system. Thermostable α-amylase decomposes starch at high temperatures, reducing the solution viscosity and facilitating the filling of carbon dioxide.

[0060] Dissolve sucrose, maltitol, and corn syrup in water, add α-cyclodextrin glucosyltransferase, and react to produce β-cyclodextrin-maltitol inclusion complex; specifically, it includes the following steps: dissolve sucrose, maltitol, and corn syrup in water at 65 ± 2 °C; add α-cyclodextrin glucosyltransferase and react for 45 minutes to produce β-cyclodextrin-maltitol inclusion complex; the cavity structure (inner diameter 0.78 nm) of β-cyclodextrin can encapsulate CO2 molecules, enhancing the encapsulation rate.

[0061] Add sodium alginate, laccase, glucose oxidase, and thermostable α-amylase, and react at pH 5.5 and 50 °C for 2 hours to form a crosslinked solution; its working principle is: laccase catalyzes the crosslinking of phenolic hydroxyl groups of sodium alginate, and the shear modulus is increased by 3.2 times. Glucose oxidase continuously produces trace amounts of H2O2 (<5 ppm), inhibiting the growth of microorganisms, and cooperating with thermostable α-amylase (0.002%) to decompose residual starch to prevent sugar crystallization.

[0062] Seal the crosslinking solution for heating and fill it with carbon dioxide in a gradient manner; the sealed heating includes the following steps: put the crosslinking solution into a sealed container and heat it to 80 - 100 °C; during the heating process, continuously stir the solution to make the solution evenly heated. The carbon dioxide gradient filling includes the following steps: fill in nano CO2 (<5 μm) at 90 °C and 0.8 MPa, accounting for 40% of the total amount; fill in micro CO2 (50 - 150 μm) at 110 °C, accounting for 60% of the total amount; maintain the conditions of 90 °C - 110 °C and 0.8 MPa for 40 - 60 minutes to make carbon dioxide fully dissolve in the solution. During the gradient filling stage, control the temperature difference ΔT ≥ 20 °C, and control the proportion of nano / micro bubbles to be 4:6. Utilize the temperature difference (ΔT = 20 °C) to regulate the bubble size distribution and achieve a bimodal structure.

[0063] Add lipase and monoglyceride, react at 60 °C for 30 minutes to generate a monoglyceride-free fatty acid complex, forming a mixture; reduce the interfacial tension to 18.5 mN / m.

[0064] Conduct a cooling and shaping treatment on the mixture to make popping candy granules, and then perform a drying treatment and packaging. The cooling and shaping treatment includes the following steps: cool the container to room temperature, and during the cooling process, control the cooling rate to be 6 - 10 °C / minute; after cooling, shape the solution to make popping candy granules. The drying treatment and packaging include the following steps: conduct a drying treatment on the shaped popping candy granules to remove the excess moisture on the surface; the drying temperature is 55 °C, and the drying time is 2 - 3 hours; after completion, package the popping candy to obtain the finished product.

[0065] According to Example 1, Example 2 and Example 3, it can be concluded that the popping candy prepared by the present invention has the following mass ratio components: 40 - 60 parts of sucrose, 10 - 20 parts of maltitol, 20 - 30 parts of corn syrup, 30 - 40 parts of water, 0.01 - 0.05 parts of edible pigment, 0.5 - 1 part of sodium alginate, 0.05 - 0.1 part of laccase, 0.1 - 0.2 part of α-cyclodextrin glucosyltransferase, 0.2 - 0.3 part of glucose oxidase, 0.05 - 0.1 part of lipase, 0.1 - 0.2 part of monoglyceride, 0.1 - 0.15 part of heat-resistant α-amylase, and the escape amount of carbon dioxide is significantly reduced, and a good taste can be maintained for a long time.

[0066] Verification example:

[0067] Index The present invention Traditional process <![CDATA[CO2 retention rate]]> 93.2±1.0％ 68.5±2.8％ <![CDATA[Bubble density ( / cm 3 )]]> <![CDATA[1.6×10 6 > <![CDATA[4.3×10 5 > Storage stability (days) ＞200 ＜60 Sensory score (0 - 10) 9.5 (Level of layering + 35%) 6.7

[0068] The enzyme-assisted stabilization method in the carbon dioxide filling process of popping candy utilizes the synergistic effect of laccase, α-cyclodextrin glucosyltransferase, glucose oxidase, lipase, and thermostable α-amylase to construct a quadruple stabilization system. α-Cyclodextrin glucosyltransferase constructs a molecular embedding network, laccase catalyzes polysaccharide crosslinking, glucose oxidase forms an antioxidant interface layer, and lipase optimizes the emulsification system. The synergistic effect of the four enzymes significantly improves the bubble stability. During subsequent production, storage, and sales, the escape amount of carbon dioxide is significantly reduced, ensuring that the popping candy can maintain a good taste for a long time. Moreover, a gradient inflation design is adopted, and combined with temperature regulation, a bimodal distribution of nano-scale (<5μm) and micro-scale (50-150μm) bubbles is achieved, endowing the product with a multi-level taste. Laccase improves the flavor and color of the popping candy, α-cyclodextrin glucosyltransferase enhances the structural stability of the popping candy, and lipase improves the taste, etc., making the taste of the popping candy richer and more delicate. At the same time, the stabilization of carbon dioxide helps to reduce the quality change of the popping candy during storage, reduces the risk of microbial growth, extends the shelf life of the popping candy, and reduces the production cost and risk of the enterprise.

[0069] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. What is described in the above embodiments and the specification only illustrates the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of protection claimed by the present invention is defined by the appended claims and their equivalents.

Claims

1. An enzyme-assisted stabilization method in a carbon dioxide filling process for popping candy, characterized in that, It includes the following steps: S1: Dissolve sucrose, maltitol, and corn syrup in water, add α-cyclodextrin glucosyltransferase, and react to generate β-cyclodextrin-maltitol inclusion complex; S2: Add sodium alginate, laccase, glucose oxidase, and thermostable α-amylase, and react to form a crosslinked solution; S3: Conduct sealed heating and carbon dioxide gradient filling on the crosslinked solution; S4: Add lipase and monoglyceride, heat and react to generate monoglyceride-free fatty acid complex, constituting a mixture; S5: Conduct cooling and shaping treatment on the mixture to make popping candy particles, and then conduct drying treatment and packaging.

2. The enzyme-assisted stabilization method in a carbon dioxide filling process of popping candy according to claim 1, wherein: The mass ratios of each component are as follows: 40 - 60 parts of sucrose, 10 - 20 parts of maltitol, 20 - 30 parts of corn syrup, 30 - 40 parts of water, 0.01 - 0.05 parts of edible pigment, 0.5 - 1 part of sodium alginate, 0.05 - 0.1 part of laccase, 0.1 - 0.2 part of α-cyclodextrin glucosyltransferase, 0.2 - 0.3 part of glucose oxidase, 0.05 - 0.1 part of lipase, 0.1 - 0.2 part of monoglyceride, 0.1 - 0.15 part of thermostable α-amylase.

3. The enzyme-assisted stabilization method in a popping candy carbon dioxide filling process according to claim 1, wherein: The said S1 includes the following steps: Dissolve sucrose, maltitol, and corn syrup in water at 65 ± 2°C; Add α-cyclodextrin glucosyltransferase and react for 45 minutes to generate β-cyclodextrin-maltitol inclusion complex.

4. The enzyme-assisted stabilization method in a popping candy carbon dioxide filling process according to claim 1, wherein: In the said S2, add sodium alginate, laccase, glucose oxidase, and thermostable α-amylase, and react at pH 5.5 and 50°C for 2 hours to form a crosslinked solution.

5. The enzyme-assisted stabilization method in a pop candy carbon dioxide filling process according to claim 1, characterized in that: In the said S3, the sealed heating includes the following steps: Put the crosslinked solution into a sealed container and heat it to 80 - 100°C; During the heating process, continuously stir the solution to make the solution evenly heated.

6. The enzyme-assisted stabilization method in a pop candy carbon dioxide filling process according to claim 1, characterized in that: In the said S3, the carbon dioxide gradient filling includes the following steps: Charge nano CO2 at 90°C and 0.8 MPa, accounting for 40% of the total amount; Charge micro CO2 at 110°C, accounting for 60% of the total amount; Maintain the conditions of 90°C - 110°C and 0.8 MPa for 40 - 60 minutes to make carbon dioxide fully dissolve in the solution.

7. An enzyme-assisted stabilization method in a carbon dioxide filling process of popping candy according to claim 6, characterized in that: In the gradient filling stage, control the temperature difference ΔT ≥ 20°C, and control the ratio of nano / micro bubbles to be 4:

6.

8. An enzyme-assisted stabilization method in a carbon dioxide filling process of popping candy according to claim 1, characterized in that: In the said S4, add lipase and monoglyceride, and react at 60°C for 30 minutes to generate monoglyceride-free fatty acid complex.

9. The enzyme-assisted stabilization method in a popping candy carbon dioxide filling process according to claim 1, characterized in that: In the said S5, the cooling and shaping treatment includes the following steps: Cool the container to room temperature, and during the cooling process, control the cooling rate to be 6 - 10°C / minute; After cooling, conduct shaping treatment on the solution to make popping candy particles.

10. The enzyme-assisted stabilization method in a carbon dioxide filling process of popping candy according to claim 1, characterized in that: In the said S5, the drying treatment and packaging include the following steps: Conduct drying treatment on the shaped popping candy particles to remove excess surface moisture; The drying temperature is 45 - 55°C, and the drying time is 2 - 3 hours; After completion, conduct packaging on the popping candy to obtain the finished product.

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