Gel soft sweets based on matcha-vitamin-polysaccharide composite particles and preparation method of gel soft sweets

Abstract

The invention belongs to the technical field of food, and discloses gel soft sweets based on matcha-vitamin-polysaccharide composite particles and a preparation method of the gel soft sweets. 3-5 parts of a sweetening agent; 0.05 to 0.2 part of essence; 20 to 30 parts of composite particles; 2-5 parts of an acidity regulator; 0.05 to 0.2 part of pigment; and 200 to 300 parts of water. According to the invention, the technical problem that various active ingredients including caffeine, tea polyphenol, theanine and the like are difficult to stably coexist and synergistically interact in the traditional process is effectively solved. While the biological activity of each functional component is maintained, the sensory quality such as uniformity, transparency and clarity of the appearance of the soft sweet product is remarkably improved.

Description

Technical Field

[0001] The present invention belongs to the field of food technology, and in particular relates to a jelly candy based on matcha-vitamin-polysaccharide composite particles and a preparation method thereof. Background Art

[0002] In recent years, the functional food market has rapidly developed, with consumer demand for functional snacks that combine nutrition and flavor. Jelly candies, due to their unique taste and convenient consumption, have become an ideal carrier for functional ingredients. Traditional jelly candies are often based on matrices such as gelatin and pectin, which primarily address taste requirements but have significant deficiencies in functional ingredient loading and protection. Heat-sensitive and easily oxidized active ingredients, such as matcha polyphenols and vitamins, are particularly susceptible to degradation and ineffectiveness during conventional processing, seriously impacting the product's functionality and shelf life. Achieving the stable coexistence and synergistic enhancement of multiple active ingredients in a jelly candy system has become a major challenge in the current development of functional foods.

[0003] Matcha, a natural raw material with high nutritional value, is rich in active ingredients such as tea polyphenols, theanine, and caffeine, and has significant antioxidant and metabolic regulatory functions. However, its photothermal sensitivity seriously restricts its application in food. Fluidized bed technology provides an innovative solution to this technical problem. By precisely controlling the airflow velocity, temperature, and fluidization state of the material, this technology can achieve efficient dispersion and stabilization of matcha polyphenols under mild conditions. In the fluidized bed system, matcha powder and the polysaccharide matrix form a uniform composite system under dynamic fluidization, in which the polyphenols are effectively isolated in the molecular network structure. The fluidized bed's unique gradient drying process avoids the destruction of heat-sensitive components by high temperature. At the same time, by regulating the fluidization parameters, the structural characteristics of the composite particles can be optimized, significantly improving the retention rate of tea polyphenols, theanine, and caffeine. In addition, the composite particles prepared by fluidized bed technology have excellent fluidity, which is convenient for subsequent processing and application.

[0004] The addition of vitamins offers new possibilities for the development of functional soft candies. Vitamin C, a water-soluble vitamin, possesses excellent antioxidant and color-protecting properties. In matcha soft candy systems, vitamin C plays multiple roles: first, its reducing properties protect matcha polyphenols from oxidation, maintaining the product's color and efficacy; second, it forms a redox pair with tea polyphenols, producing a synergistic antioxidant effect. However, the stability of vitamins, particularly vitamin C, under high-temperature processing conditions, as well as varying compatibility between different vitamins, pose significant challenges to product development. Combining fluidized bed technology with polysaccharides can create a stable matcha-vitamin complex. Polysaccharides, with their unique structural and functional properties, can protect the active ingredients.

[0005] While existing technologies have made some progress in the development of functional soft candies, they still face significant deficiencies in achieving the stable coexistence and synergistic effects of multiple active ingredients. Sports nutrition products require fast-release antioxidant combinations, while meal replacement products require sustained-release vitamin complexes. Matcha-vitamin-polysaccharide composite particles prepared using fluidized bed technology offer an innovative solution to these problems. By manipulating the particle structure and composition, they achieve excellent controlled-release properties, laying the technical foundation for the development of a new generation of multifunctional soft candies.

[0006] Through searching, we found the following patent publications related to the patent application of this invention:

[0007] 1. According to the optimized process for preparing anthocyanin film-coated soft candies published in Chinese patent publication CN 120167534 A (filing date: February 24, 2025), this method prepares soft candies through gelatinization, sugarization, blending, molding, coating pretreatment, and coating processes. Low-temperature ultrasonic mixing technology is introduced during the mixing process to promote ingredient dispersion through ultrasonic vibration. A PD control algorithm is used to adjust the ultrasonic power in real time to maintain the target temperature and prevent the inactivation of heat-sensitive ingredients such as anthocyanins. During the coating process, blueberry anthocyanins are directly added to the coating solution, sprayed in a coating pan, dried, and then packaged.

[0008] The disclosed document only directly adds a single ingredient, blueberry anthocyanin, into the coating solution, lacks a system design for the stable coexistence of multiple active components, and cannot meet the differentiated needs of fast-release antioxidant combinations required for sports nutrition or sustained-release vitamin complexes in meal replacement scenarios; at the same time, its coating layer does not adopt a fluidized bed gradient structure, and cannot control the release rate by particle size and wall material thickness, resulting in the inability to achieve synergistic enhancement.

[0009] 2. According to the preparation process of a trichosanthes polysaccharide gel soft candy published in the Chinese patent publication CN 119404926 A (application date: November 21, 2024), the method prepares functional soft candies by step-by-step boiling combined with a cold molding process: first, the trichosanthes polysaccharide is extracted (the trichosanthes peel powder is subjected to 80°C water extraction, ethanol precipitation, enzymatic deproteinization and freeze-drying); then, gelatin jelly is used as a matrix, and the trichosanthes polysaccharide, xylitol, and a compound coagulant are added to pure water and boiled, and maltose syrup is added and continued to cook for 1-10 minutes. After cooling, the gelatin jelly is mixed; the sugar solution is cooled to 40-50°C and concentrated orange juice is added. After injection molding, it is refrigerated at 4°C for 12 hours for demolding, and a desiccant is added for storage during packaging.

[0010] This public document uses Trichosanthes kirilowii polysaccharide as the only functional ingredient. The process involves extracting the polysaccharide with water at 80°C, boiling the sugar at 50-60°C, and refrigerating it at 4°C to set it. There is a lack of protection for heat-sensitive ingredients, and the retention rate of active ingredients has not been verified. The formula only focuses on the activity of monosaccharides, and does not involve the synergistic system of multiple vitamins, polyphenols, and the rapid-release or sustained-release design required for sports-meal replacement scenarios. In addition, the combination of high-dose carrageenan and xylitol may bring gastrointestinal tolerance risks, and no upper limit on intake is given, making it impossible to achieve stable coexistence and precise release of multiple components.

[0011] 3. According to a method for preparing a black fungus gel functional soft candy disclosed in Chinese patent publication CN 118716442 A (filing date: July 5, 2024), this method prepares a black fungus gel solution by ultrafine grinding combined with ultrasonic-microwave synergistic extraction technology, and uses a sugar substitute to replace traditional sucrose. The black fungus is soaked and dried, then ultrafinely ground and swollen at a material-liquid ratio of 1:50-1:100. It is extracted in an 80-100°C water bath for 40-60 minutes, supplemented with ultrasonic-microwave synergistic treatment, and centrifuged to obtain a gel solution. The gel solution is mixed with erythritol, polydextrose, and citric acid and cooked at 100-120°C until viscous. The gelatin is dissolved in the gel solution in a 70°C water bath. After mixing, the mixture is cooled to 50-55°C and molded. After refrigeration, the mixture is demolded and packaged.

[0012] This disclosed document takes a single black fungus polysaccharide as the core, and uses an 80-100°C water bath and 100-120°C sugar boiling to make heat-sensitive vitamins and polyphenols easily degraded, and the retention rate is not examined; the formula contains only erythritol and polydextrose, lacking a synergistic antioxidant system such as multiple vitamins and tea polyphenols, and cannot meet the "fast release" of sports nutrition or the "sustained release" of meal replacements; at the same time, high doses of polydextrose pose a risk of diarrhea, and without a fluidized bed particle structure to regulate the release rate, stable coexistence and targeted delivery of multiple active ingredients cannot be achieved.

[0013] By comparison, the patent application of the present invention is essentially different from the above-mentioned patent disclosure documents. Summary of the Invention

[0014] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a jelly candy based on matcha-vitamin-polysaccharide composite particles and a preparation method thereof.

[0015] The technical solution adopted by the present invention to solve its technical problem is:

[0016] A jelly candy based on matcha-vitamin-polysaccharide composite particles, comprising the following components and parts by weight:

[0017]

[0018] Furthermore, the polysaccharide is one or a mixture of two or more of gum arabic, carrageenan, gelatin, low methoxyl pectin, gellan gum, konjac gum, oat polysaccharide, and maltodextrin.

[0019] Furthermore, the sweetener is one or a mixture of two or more of granulated sugar, erythritol, maltitol, steviol glycoside, and mogroside.

[0020] Furthermore, the pigment is one or a mixture of two or more of gardenia blue, sodium copper chlorophyllin, spirulina blue, brilliant blue, and lemon yellow.

[0021] Furthermore, the acidity regulator is one or a mixture of two or more of citric acid, vitamin C, tartaric acid, sodium citrate, and disodium hydrogen phosphate.

[0022] Furthermore, the flavor is one of matcha flavor and green tea flavor, or a mixture of two or more.

[0023] Furthermore, the composite particles are matcha-vitamin-polysaccharide composite particles, which are prepared by the following method:

[0024] ① Preparation of core material: Compound vitamin B group and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolve the vitamin complex in water at a mass ratio of 1:500, add 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Preparation of wall material: Gum arabic and maltodextrin in a mass ratio of 3:7 to prepare a wall material, mix and homogenize with the core material solution at 8000rpm for 5 minutes, adjust the solid content to 20%, and obtain 20% solids; ③ Preparation of preparatory particles: 20% solids are mixed with matcha powder and β-glucan in a mass ratio of 4:5:1 to obtain preparatory particles, and use a 5% mass fraction of hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ Preparation of composite particles: Fluidization wind speed 0.8m 3 / h, an inlet air temperature of 50°C, and an atomizing pressure of 0.2 MPa are used to spray the binder onto the prepared granules, so that the particle size reaches 150-200 μm. The outer layer is coated with a 5% by mass HPMC enteric coating solution, and the weight of the granules increases by 12% compared with the prepared granules, thereby obtaining matcha-vitamin-polysaccharide composite granules;

[0025] Alternatively, ① preparing the core material: compounding vitamin B complex and vitamin C in a mass ratio of 4:3 to form a vitamin complex, and then dissolving the vitamin complex in water at a mass ratio of 1:500. , and adding 0.2% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 4:6, and homogenizing with the core material solution at 10,000 rpm for 4 minutes, adjusting the solid content to 22%, and obtaining 22% solids; ③ preparing the preparatory granules: mixing the 22% solids with matcha powder and β-glucan in a mass ratio of 5:4:1 to obtain preparatory granules, and using a 6% hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ preparing the composite granules: in a fluidized bed at a fluidizing wind speed of 1.0 m 3 / h, an inlet air temperature of 55°C, and an atomizing pressure of 0.25 MPa, the binder was sprayed to grow the prepared particles to 180-220 μm, and finally the outer layer was coated with a 5% HPMC enteric coating solution, which increased the weight of the prepared particles by 10%, thereby obtaining matcha-vitamin-polysaccharide composite particles;

[0026] Alternatively, ① preparing the core material: compounding vitamin B and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolving the vitamin complex in 1 water at a mass ratio of 1:500 to water, and adding 0.05% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 2:8, homogenizing the wall material with the core material solution at 6000 rpm for 6 minutes, adjusting the solid content to 18%, and obtaining 18% solids; ③ preparing the preparatory granules: mixing the 18% solids with matcha powder and β-glucan in a mass ratio of 3:5:2 to obtain the preparatory granules, and using a 4% hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ preparing the composite granules: mixing the preparatory granules in a fluidized bed at a fluidizing wind speed of 0.6 m 3 / h, an inlet air temperature of 45°C, and an atomization pressure of 0.15 MPa, the binder was sprayed to grow the prepared particles to 120-180 μm, and finally the outer layer was coated with a 5% by mass HPMC enteric coating solution, which increased the weight of the prepared particles by 8%, thereby obtaining matcha-vitamin-polysaccharide composite particles;

[0027] Wherein, the vitamin B group is a mixture of B1, B2 and B6 mixed in a mass ratio of 1:1:1.

[0028] The method for preparing the jelly candy as described above comprises the following steps:

[0029] The polysaccharide was dispersed in half the total mass of cold water and allowed to stand for 20 minutes to swell; a water bath was heated to 60°C and stirred until completely dissolved, avoiding boiling, to obtain a polysaccharide solution; in another container, a sweetener was mixed with the remaining water and heated to 80°C to dissolve; the polysaccharide solution was slowly poured in and homogenized at 5000rpm for 2 minutes to form a uniform gel matrix; the gel matrix was cooled to 50°C, composite particles, acidity regulator, flavor, and pigment were added, and gently stirred to avoid particle breakage; vacuum degassing at -0.08MPa for 5 minutes was performed to remove bubbles; the liquid temperature was maintained at ≥45°C and injected into a starch mold or a silicone mold; cold air curing was performed at 20°C for 2 hours, and drying was performed at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; a 0.5% beeswax-coconut oil mixture was sprayed on the surface for brightening and anti-sticking; and sealed and packaged after UV sterilization to obtain a jelly candy.

[0030] Furthermore, 5J / cm is used for UV sterilization. 2 Sterilize.

[0031] Furthermore, the beeswax-coconut oil mixture is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

[0032] The advantages and positive effects achieved by the present invention are:

[0033] 1. The present invention uses matcha, vitamins and polysaccharides as core functional ingredients, and is supplemented with food additives such as flavor enhancers. The prepared gel soft candy product has excellent texture characteristics, characterized by a unique taste of softness, stickiness and elasticity. Its miniaturized dosage form design is easy to carry around, which meets the nutritional supplement needs of modern fast-paced lifestyles. The key technology of the present invention is to use a fluidized bed granulation process to prepare matcha-vitamin-polysaccharide composite particles. This process enables the obtained composite particles to have excellent dispersion properties and flow characteristics, and can be evenly mixed with the soft candy matrix, thereby ensuring a high degree of uniformity in the texture of the final product. This technical solution effectively solves the technical problem of the difficulty of stable coexistence and synergistic enhancement of multiple active ingredients in traditional processes, including caffeine, tea polyphenols, theanine, etc. While maintaining the biological activity of each functional component, the present invention achieves a significant improvement in the sensory qualities of the soft candy product, such as uniformity, transparency and clarity.

[0034] 2. The composite particle technology of the present invention has the following core advantages: (1) Targeted release and enhanced bioavailability: The pH response characteristics of the polysaccharide matrix can achieve precise release of active ingredients, greatly improve bioavailability, and meet the customized needs of different application scenarios. (2) Stable coexistence of multiple components: Through the fluidized bed one-step granulation method, the stable loading of vitamins and matcha polyphenols in a single particle is successfully achieved, breaking through the technical bottleneck of traditional microencapsulation technology that is difficult to take into account the protection of multiple ingredients. (3) Processing adaptability and product uniformity: The composite particles have excellent dispersibility and fluidity, and are directly mixed into the soft candy matrix at a low temperature stage to avoid high temperature damage; ensuring uniform distribution of active ingredients, the final product has a fine texture and uniform color, and overcomes the problems of uneven distribution of ingredients and dark color in the comparative literature. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 This is a stereoscopic photograph of the matcha-vitamin-polysaccharide composite granule jelly candy of the present invention;

[0036] Figure 2 This is a top view photo of the matcha-vitamin-polysaccharide composite granules of the present invention. DETAILED DESCRIPTION

[0037] The present invention will be further described below with reference to the following examples. The following examples are descriptive rather than restrictive, and the scope of protection of the present invention cannot be limited by the following examples.

[0038] The various experimental operations involved in the specific embodiments are all routine techniques in the field. For parts not specifically annotated in this document, ordinary technicians in this field can refer to various commonly used reference books, scientific literature or related instructions, manuals, etc. before the filing date of this invention to implement them.

[0039] A jelly candy based on matcha-vitamin-polysaccharide composite particles, comprising the following components and parts by weight:

[0040]

[0041] Preferably, the polysaccharide is one or a mixture of two or more of gum arabic, carrageenan, gelatin, low methoxyl pectin, gellan gum, konjac gum, oat polysaccharide, and maltodextrin.

[0042] Preferably, the sweetener is one or a mixture of two or more of granulated sugar, erythritol, maltitol, steviol glycoside, and mogroside.

[0043] Preferably, the pigment is one or a mixture of two or more of gardenia blue, sodium copper chlorophyllin, spirulina blue, brilliant blue, and lemon yellow.

[0044] Preferably, the acidity regulator is one or a mixture of two or more of citric acid, vitamin C, tartaric acid, sodium citrate, and disodium hydrogen phosphate.

[0045] Preferably, the flavor is matcha flavor, green tea flavor, or a mixture of two or more.

[0046] Preferably, the composite particles are matcha-vitamin-polysaccharide composite particles, which are prepared by the following method:

[0047] ① Preparation of core material: Compound vitamin B group and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolve the vitamin complex in water at a mass ratio of 1:500, add 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Preparation of wall material: Gum arabic and maltodextrin in a mass ratio of 3:7 to prepare a wall material, mix and homogenize with the core material solution at 8000rpm for 5 minutes, adjust the solid content to 20%, and obtain 20% solids; ③ Preparation of preparatory particles: 20% solids are mixed with matcha powder and β-glucan in a mass ratio of 4:5:1 to obtain preparatory particles, and use a 5% mass fraction of hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ Preparation of composite particles: Fluidization wind speed 0.8m 3 / h, an inlet air temperature of 50°C, and an atomizing pressure of 0.2 MPa are used to spray the binder onto the prepared granules, so that the particle size reaches 150-200 μm. The outer layer is coated with a 5% by mass HPMC enteric coating solution, and the weight of the granules increases by 12% compared with the prepared granules, thereby obtaining matcha-vitamin-polysaccharide composite granules;

[0048] Alternatively, ① preparing the core material: compounding vitamin B complex and vitamin C in a mass ratio of 4:3 to form a vitamin complex, and then dissolving the vitamin complex in water at a mass ratio of 1:500. , and adding 0.2% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 4:6, and homogenizing with the core material solution at 10,000 rpm for 4 minutes, adjusting the solid content to 22%, and obtaining 22% solids; ③ preparing the preparatory granules: mixing the 22% solids with matcha powder and β-glucan in a mass ratio of 5:4:1 to obtain preparatory granules, and using a 6% hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ preparing the composite granules: in a fluidized bed at a fluidizing wind speed of 1.0 m 3 / h, an inlet air temperature of 55°C, and an atomizing pressure of 0.25 MPa, the binder was sprayed to grow the prepared particles to 180-220 μm, and finally the outer layer was coated with a 5% HPMC enteric coating solution, which increased the weight of the prepared particles by 10%, thereby obtaining matcha-vitamin-polysaccharide composite particles;

[0049] Alternatively, ① preparing the core material: compounding vitamin B and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolving the vitamin complex in 1 water at a mass ratio of 1:500 to water, and adding 0.05% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 2:8, homogenizing the wall material with the core material solution at 6000 rpm for 6 minutes, adjusting the solid content to 18%, and obtaining 18% solids; ③ preparing the preparatory granules: mixing the 18% solids with matcha powder and β-glucan in a mass ratio of 3:5:2 to obtain the preparatory granules, and using a 4% hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ preparing the composite granules: mixing the preparatory granules in a fluidized bed at a fluidizing wind speed of 0.6 m 3 / h, an inlet air temperature of 45°C, and an atomization pressure of 0.15 MPa, the binder was sprayed to grow the prepared particles to 120-180 μm, and finally the outer layer was coated with a 5% by mass HPMC enteric coating solution, which increased the weight of the prepared particles by 8%, thereby obtaining matcha-vitamin-polysaccharide composite particles;

[0050] Wherein, the vitamin B group is a mixture of B1, B2 and B6 mixed in a mass ratio of 1:1:1.

[0051] The method for preparing the jelly candy as described above comprises the following steps:

[0052] The polysaccharide was dispersed in half the total mass of cold water and allowed to stand for 20 minutes to swell; a water bath was heated to 60°C and stirred until completely dissolved, avoiding boiling, to obtain a polysaccharide solution; in another container, a sweetener was mixed with the remaining water and heated to 80°C to dissolve; the polysaccharide solution was slowly poured in and homogenized at 5000rpm for 2 minutes to form a uniform gel matrix; the gel matrix was cooled to 50°C, composite particles, acidity regulator, flavor, and pigment were added, and gently stirred to avoid particle breakage; vacuum degassing at -0.08MPa for 5 minutes was performed to remove bubbles; the liquid temperature was maintained at ≥45°C and injected into a starch mold or a silicone mold; cold air curing was performed at 20°C for 2 hours, and drying was performed at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; a 0.5% beeswax-coconut oil mixture was sprayed on the surface for brightening and anti-sticking; and sealed and packaged after UV sterilization to obtain a jelly candy.

[0053] Preferably, 5J / cm is used for UV sterilization. 2 Sterilize.

[0054] Preferably, the beeswax-coconut oil mixture is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

[0055] Specifically, the relevant preparation and testing are as follows:

[0056] Example 1:

[0057] A jelly candy based on matcha-vitamin-polysaccharide composite particles, the components and weight parts of which are as follows:

[0058]

[0059] The composite particles are as follows: ① Making core material: compounding vitamin B and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolving the vitamin complex in water at a mass ratio of 1:500, adding 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Making wall material: mixing gum arabic and maltodextrin in a mass ratio of 3:7 to form a wall material, mixing and homogenizing with the core material solution at 8000rpm for 5 minutes, adjusting the solid content to 20%, and obtaining 20% ​​solids; ③ Making preparatory particles: mixing 20% ​​solids with matcha powder and β-glucan in a mass ratio of 4:5:1 to obtain preparatory particles, and using a 5% hydroxypropyl methylcellulose (HPMC) solution as a binder; ④ Making composite particles: fluidizing wind speed 0.8m 3 / h, with an inlet air temperature of 50°C and an atomizing pressure of 0.2 MPa, the binder is sprayed onto the prepared granules to a particle size of 150-200 μm, and the outer layer is coated with a 5% by mass HPMC enteric coating solution (12% weight increase compared to the prepared granules);

[0060] The polysaccharide was dispersed in half the total mass of cold water and allowed to stand for 20 minutes to swell; a water bath was heated to 60°C and stirred until completely dissolved, avoiding boiling, to obtain a polysaccharide solution; in another container, 3 parts of sweetener were mixed with the remaining water and heated to 80°C to dissolve; the polysaccharide solution was slowly poured in and homogenized at 5000rpm for 2 minutes to form a uniform gel matrix; the gel matrix was cooled to 50°C, composite particles, acidity regulator, flavor, and pigment were added, and gently stirred to avoid particle breakage; vacuum degassing at -0.08MPa for 5 minutes was performed to remove bubbles; the liquid temperature was maintained at ≥45°C and injected into a starch mold or a silicone mold; cold air curing was performed at 20°C for 2 hours, and drying was performed at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; a 0.5% beeswax-coconut oil mixture was sprayed on the surface for brightening and anti-sticking; and sealed and packaged after UV sterilization to obtain a jelly candy.

[0061] The polysaccharide is a mixture of gelatin and low-methoxyl pectin in a mass ratio of 4:1;

[0062] The sweetener is a mixture of erythritol and maltitol in a mass ratio of 1:1;

[0063] The flavors include: matcha flavor;

[0064] The acidity regulator is: citric acid;

[0065] The vitamin B complex is a mixture of B1, B2, and B6 mixed in a mass ratio of 1:1:1;

[0066] The beeswax-coconut oil mixed liquid is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

[0067] Example 2:

[0068] A jelly candy based on matcha-vitamin-polysaccharide composite particles, the components and weight parts of which are as follows:

[0069]

[0070] The composite particles are as follows: ① Making core material: Vitamin B group (B1 / B2 / B6 are mixed in a mass ratio of 1:1:1) and vitamin C in a mass ratio of 4:3 to form a vitamin complex, and then dissolve the vitamin complex in water at a mass ratio of 1:500, and add 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Making wall material: Gum arabic: Maltodextrin are mixed in a mass ratio of 3:7 to form a wall material, and mixed with the core material solution at 8000rpm for 5 minutes, and the solid content is adjusted to 20% to obtain 20% solids; ③ Making preparatory particles: 20% solids are mixed with matcha powder and β-glucan in a mass ratio of 4:5:1 to obtain preparatory particles, and a 5% mass fraction of hydroxypropyl methylcellulose (HPMC) solution is used as a binder; ④ Making composite particles: fluidization wind speed 0.8m 3 / h, with an inlet air temperature of 50°C and an atomizing pressure of 0.2 MPa, the binder is sprayed onto the prepared granules. The particle size reaches 150-200 μm, and the outer layer is coated with a 5% by mass HPMC enteric coating solution (a 12% increase in weight compared to the prepared granules).

[0071] Disperse 33 parts of polysaccharide in half the total mass of cold water and let it stand for 20 minutes to swell; heat the water bath to 60°C and stir until completely dissolved, avoiding boiling to obtain a polysaccharide solution; in another container, mix the sweetener with the remaining water and heat to 80°C to dissolve; slowly pour the polysaccharide solution into it and homogenize at 5000rpm for 2 minutes to form a uniform gel matrix; cool the gel matrix to 50°C, add composite particles, acidity regulator, flavor, and pigment, and stir gently to avoid particle breakage; degas at -0.08MPa vacuum for 5 minutes to remove bubbles; maintain the liquid temperature ≥45°C and inject it into a starch mold or silicone mold; cold air cure at 20°C for 2 hours, and dry at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; spray the surface with a 0.5% beeswax-coconut oil mixture to enhance brightening and anti-sticking; seal and package after UV sterilization to obtain a jelly candy.

[0072] The polysaccharide is a mixture of carrageenan and gellan gum in a mass ratio of 3:1;

[0073] The sweetener is a mixture of erythritol and steviol glycosides in a mass ratio of 1:1;

[0074] The flavors include: green tea flavor;

[0075] The acidity regulator is: citric acid;

[0076] The beeswax-coconut oil mixed liquid is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

[0077] Example 3:

[0078] A jelly candy based on matcha-vitamin-polysaccharide composite particles, the components and weight parts of which are as follows:

[0079]

[0080] The composite particles are as follows: ① Making core material: Vitamin B group (B1 / B2 / B6 are mixed in a mass ratio of 1:1:1) and vitamin C in a mass ratio of 3:2 to form a vitamin complex, and then dissolve the vitamin complex in water at a mass ratio of 1:500, and add 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Making wall material: Gum arabic: Maltodextrin are mixed in a mass ratio of 3:7 to form a wall material, and mixed with the core material solution at 8000rpm for 5 minutes, and the solid content is adjusted to 20% to obtain 20% solids; ③ Making preparatory particles: 20% solids are mixed with matcha powder and β-glucan in a ratio of 4:5:1 to obtain preparatory particles, and a 5% mass fraction of hydroxypropyl methylcellulose (HPMC) solution is used as a binder; ④ Making composite particles: fluidization wind speed 0.8m 3 / h, with an inlet air temperature of 50°C and an atomizing pressure of 0.2 MPa, the binder is sprayed onto the prepared granules. The particle size reaches 150-200 μm, and the outer layer is coated with a 5% by mass HPMC enteric coating solution (a 12% increase in weight compared to the prepared granules).

[0081] Disperse 23 parts of polysaccharide in half the total mass of cold water and let it stand for 20 minutes to swell; heat a water bath to 60°C and stir until completely dissolved, avoiding boiling to obtain a polysaccharide solution; in another container, mix 3 parts of sweetener with the remaining water and heat to 80°C to dissolve; slowly pour in the polysaccharide solution and homogenize at 5000rpm for 2 minutes to form a uniform gel matrix; cool the gel matrix to 50°C, add composite particles, acidity regulator, flavor, and pigment, and gently stir to avoid particle breakage; degas at -0.08MPa vacuum for 5 minutes to remove bubbles; maintain the liquid temperature ≥45°C and inject into a starch mold or silicone mold; cold air cure at 20°C for 2 hours, and dry at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; spray the surface with a 0.5% beeswax-coconut oil mixture to enhance brightening and anti-sticking; seal and package after UV sterilization to obtain a jelly candy.

[0082] The polysaccharide is a mixture of gum arabic and konjac gum in a mass ratio of 3:2;

[0083] The sweetener is a mixture of maltitol and mogroside in a mass ratio of 1:1;

[0084] The flavor is a mixture of matcha flavor and green tea flavor in a mass ratio of 1:1;

[0085] The acidity regulator is: citric acid;

[0086] The beeswax-coconut oil mixed liquid is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

[0087] Comparative Example 1

[0088] A jelly candy, the components and weight parts of which are as follows:

[0089]

[0090] (5) and (2) are mixed to form a polysaccharide dispersion, which is then mixed evenly with (1) at 75°C; (3), (4) and (6) are added to the mixture in sequence and stirred to form a gel solution; the solution is injected into a mold and solidified, then demoulded and dried to obtain a finished product.

[0091] Comparative Example 2

[0092] A jelly candy, the components and weight parts of which are as follows:

[0093]

[0094] (3) and 18 parts by weight of (1) were heated and modified at 45-50°C for 15-20 minutes, and then cooled and mixed with (2) to obtain solution A; the remaining (1) and (4) were mixed at 75°C to obtain solution B; solution A and solution B were mixed evenly, (5) and (6) were added and mixed evenly, and the mixture was cooled and refrigerated, and jelly candies were obtained by 3D printing.

[0095] Comparative Example 3:

[0096] A jelly candy, the components and weight parts of which are as follows:

[0097]

[0098]

[0099] Disperse (10)-(12) in 150 parts by weight of (7) to obtain a core material; mix (8) and (9) to obtain a wall material; mix the core material and the wall material to obtain 20% solids; mix the 20% solids, (4) and a 5% by weight hydroxypropyl methylcellulose (HPMC) solution to obtain preliminary particles; spray 5% by weight of (HPMC) onto the surface of the preliminary particles to obtain composite particles.

[0100] Disperse (1) in 60 parts by weight of (7), heat in a water bath to 60°C to dissolve, and obtain solution 1; mix (2) with the remaining (7), heat to 80°C to dissolve, and obtain solution 2; mix solution 1 and solution 2 evenly, cool to 50°C, add (3) to (6), and the composite particles, stir evenly, inject into a mold, solidify with cold air, and demold. Inject into a mold, solidify with cold air, and demold.

[0101] The polysaccharide is a mixture of gelatin and low-methoxyl pectin in a mass ratio of 4:1;

[0102] The sweetener is a mixture of erythritol and maltitol in a mass ratio of 1:1;

[0103] The flavors include: matcha flavor;

[0104] The acidity regulator is: citric acid;

[0105] The vitamin B group is a mixture of B1, B2 and B6 mixed in a mass ratio of 1:1:1.

[0106] Comparative Example 4:

[0107] A jelly candy, the components and weight parts of which are as follows:

[0108]

[0109]

[0110] Disperse (10)-(12) in 150 parts by weight of (7) to obtain a core material; mix (8) and (9) to obtain a wall material; mix the core material and the wall material to obtain 20% solids; mix the 20% solids, (4) and a 5% by weight hydroxypropyl methylcellulose (HPMC) solution to obtain preliminary particles; spray 5% by weight of (HPMC) onto the surface of the preliminary particles to obtain composite particles.

[0111] Disperse (1) in 60 parts by weight of (7), heat in a water bath to 60°C to dissolve, and obtain solution 1; mix (2) with the remaining (7), heat to 80°C to dissolve, and obtain solution 2; mix solution 1 and solution 2 evenly and cool to 50°C, add (3)-(6), and stir evenly with composite particles, inject into a mold, solidify with cold air, and demold.

[0112] The polysaccharide is a mixture of gelatin and low-methoxyl pectin in a mass ratio of 4:1;

[0113] The sweetener is a mixture of erythritol and maltitol in a mass ratio of 1:1;

[0114] The flavors include: matcha flavor;

[0115] The acidity regulator is: citric acid;

[0116] The vitamin B group is a mixture of B1, B2 and B6 mixed in a mass ratio of 1:1:1.

[0117] Table 1 Comparison of physical and chemical indicators

[0118]

[0119]

[0120] The present invention uses fluidized bed technology to prepare composite particle gel candies, which significantly improves the functionality and stability of the gel candies. Experimental data show that Examples 1-3 have outstanding advantages over Comparative Examples 1-4 in key performance indicators: the burst release ratio of the Example group (10.13%-17.24%) is significantly lower than that of the Comparative Example group (43.08%-47.29%), proving that the fluidized bed technology can effectively control the release rate of the active ingredient; the substantial improvement in swelling index (110.27%-128.76% vs 44.32%-50.74%) and mechanical properties (tensile strength 6.08-6.54N vs 1.98-3.25N, elasticity 3.21-3.57nm vs 1.03-1.48nm) confirms that the stability of the product structure is enhanced after embedding; the retention rate of the main active ingredients of matcha is significantly improved, and the tea polyphenols (10.45%-10.78% vs The contents of caffeine (3.16%-3.44% vs 0.89%-1.34%), theanine (1.33%-1.52% vs 0.32%-0.51%) and caffeine (3.16%-3.44% vs 0.89%-1.34%) were 2-3 times that of the control group, fully demonstrating the protective effect of fluidized bed technology on the active ingredients of matcha.

[0121] At the same time, by comparing Example 1, Comparative Example 3 and Comparative Example 4, it can be seen that there is a synergistic effect between the matcha and the fluidization step in the present invention, which can synergistically improve the relevant properties of the prepared jelly candy.

[0122] In summary, the present invention successfully developed a composite granular gel candy with multiple advantages through innovative fluidized bed process design. This product not only exhibits exceptional mechanical strength and structural stability, but also achieves excellent controlled release and active ingredient protection. These breakthroughs demonstrate significant application value and market potential in the functional food sector.

[0123] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will understand that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A jelly candy based on matcha-vitamin-polysaccharide composite particles, characterized by: The jelly candy includes the following components and parts by weight:

2. The jelly candy according to claim 1, wherein: The polysaccharide is one or a mixture of two or more of gum arabic, carrageenan, gelatin, low methoxyl pectin, gellan gum, konjac gum, oat polysaccharide and maltodextrin.

3. The jelly candy according to claim 1, wherein: The sweetener is one or a mixture of two or more of granulated sugar, erythritol, maltitol, steviol glycoside and mogroside.

4. The jelly candy according to claim 1, wherein: The pigment is one or a mixture of two or more of gardenia blue, chlorophyll copper sodium salt, spirulina blue, brilliant blue and lemon yellow.

5. The jelly candy according to claim 1, wherein: The acidity regulator is one or a mixture of two or more of citric acid, vitamin C, tartaric acid, sodium citrate, and disodium hydrogen phosphate.

6. The jelly candy according to claim 1, wherein: The flavor is one of matcha flavor and green tea flavor, or a mixture of two or more.

7. The jelly candy according to any one of claims 1 to 6, characterized in that: The composite particles are matcha-vitamin-polysaccharide composite particles, which are prepared by the following method: ① Preparation of core material: Compound vitamin B group and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolve the vitamin complex in water at a mass ratio of 1:500, add 0.1% sodium citrate as a stabilizer to obtain a core material solution; ② Preparation of wall material: Mix gum arabic and maltodextrin in a mass ratio of 3:7 to form a wall material, mix and homogenize with the core material solution at 8000rpm for 5 minutes, adjust the solid content to 20%, and obtain 20% solids; ③ Preparation of preparatory particles: Mix 20% solids with matcha powder and β-glucan in a mass ratio of 4:5:1 to obtain preparatory particles, and use a 5% hydroxypropyl methylcellulose solution as a binder; ④ Preparation of composite particles: Fluidization wind speed 0.8m 3 / h, an inlet air temperature of 50°C, and an atomizing pressure of 0.2 MPa are used to spray the binder onto the prepared granules, so that the particle size reaches 150-200 μm. The outer layer is coated with a 5% by mass HPMC enteric coating solution, and the weight of the granules increases by 12% compared with the prepared granules, thereby obtaining matcha-vitamin-polysaccharide composite granules; Alternatively, ① preparing the core material: compounding vitamin B complex and vitamin C in a mass ratio of 4:3 to form a vitamin complex, and then dissolving the vitamin complex in water at a mass ratio of 1:

500. , and adding 0.2% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 4:6, and homogenizing with the core material solution at 10,000 rpm for 4 minutes, adjusting the solid content to 22%, and obtaining 22% solids; ③ preparing the preparatory granules: mixing the 22% solids with matcha powder and β-glucan in a mass ratio of 5:4:1 to obtain preparatory granules, and using a 6% hydroxypropyl methylcellulose solution as a binder; ④ preparing the composite granules: in a fluidized bed at a fluidizing wind speed of 1.0 m 3 / h, an inlet air temperature of 55°C, and an atomizing pressure of 0.25 MPa, the binder was sprayed to grow the prepared particles to 180-220 μm, and finally the outer layer was coated with a 5% HPMC enteric coating solution, which increased the weight of the prepared particles by 10%, thereby obtaining matcha-vitamin-polysaccharide composite particles; Alternatively, ① preparing the core material: compounding vitamin B and vitamin C in a mass ratio of 3:2 to form a vitamin complex, then dissolving the vitamin complex in 1 water at a mass ratio of 1:500 to water, and adding 0.05% sodium citrate as a stabilizer to obtain a core material solution; ② preparing the wall material: preparing the wall material by mixing gum arabic and maltodextrin in a mass ratio of 2:8, homogenizing the wall material with the core material solution at 6000 rpm for 6 minutes, adjusting the solid content to 18%, and obtaining 18% solids; ③ preparing the preparatory granules: mixing the 18% solids with matcha powder and β-glucan in a mass ratio of 3:5:2 to obtain the preparatory granules, and using a 4% hydroxypropyl methylcellulose solution as a binder; ④ preparing the composite granules: mixing the preparatory granules in a fluidized bed at a fluidizing wind speed of 0.6 m 3 / h, an inlet air temperature of 45°C, and an atomization pressure of 0.15 MPa, the binder was sprayed to grow the prepared particles to 120-180 μm, and finally the outer layer was coated with a 5% by mass HPMC enteric coating solution, which increased the weight of the prepared particles by 8%, thereby obtaining matcha-vitamin-polysaccharide composite particles; Wherein, the vitamin B group is a mixture of B1, B2 and B6 mixed in a mass ratio of 1:1:

1.

8. The method for preparing jelly candies according to any one of claims 1 to 7, wherein: The steps include: Disperse the polysaccharide in half the total mass of cold water and let it stand for 20 minutes to swell; heat the water bath to 60°C and stir until completely dissolved, avoiding boiling, to obtain a polysaccharide solution; in another container, mix the sweetener with the remaining water and heat to 80°C to dissolve; slowly pour the polysaccharide solution into the container and homogenize at 5000 rpm for 2 minutes to form a uniform gel matrix; cool the gel matrix to 50°C, add the composite particles, acidity regulator, flavor, and pigment, and stir gently to avoid particle breakage; The process is performed by vacuum degassing at -0.08 MPa for 5 minutes to remove bubbles; the liquid material is poured into a starch mold or a silicone mold while maintaining its temperature ≥45°C; the liquid material is cured with cold air at 20°C for 2 hours, and then dried at 40°C for 12 hours after demolding, with a water activity Aw ≤ 0.65; the surface is sprayed with a 0.5% by mass mixture of beeswax and coconut oil for brightening and anti-sticking; and the liquid material is sterilized by UV and sealed to obtain the jelly candy.

9. The preparation method according to claim 8, characterized in that: 5J / cm is used for UV sterilization 2 Sterilize.

10. The preparation method according to claim 8 or 9, characterized in that: The beeswax-coconut oil mixed liquid is obtained by mixing beeswax and coconut oil in a volume ratio of 60:40.

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