High-temperature-resistant gel soft sweets and preparation method thereof

Abstract

The invention relates to the technical field of food processing, and discloses high-temperature-resistant gel soft sweets and a preparation method thereof. The high-temperature-resistant gel soft sweets are prepared from the following raw materials in parts by mass: 65 to 90 parts of gelatin, 270 to 440 parts of a sweetening agent, 17 to 26 parts of a humectant, 500 to 700 parts of an anti-crystallization agent, 8 to 12 parts of a compound thickening agent and 170 to 210 parts of water, wherein the compound thickening agent comprises agar and carrageenan in a mass ratio of 1: (2-4). By optimizing the proportion of the agar, the carrageenan and the gelatin and strictly controlling the conditions of boiling, cooling, acid adjustment and drying, the obtained gel soft sweets keep excellent taste, the melting temperature is remarkably increased to 40 DEG C or above, and the gel soft sweets can still keep stable structure and do not collapse or deform after being stored in a high-temperature environment of 40 DEG C for a long time; the soft sweets show excellent high-temperature-resistant stability, effectively overcome the industrial problem that traditional soft sweets depend on a cold chain in summer storage and transportation, and greatly reduce the cost.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a heat-resistant gel gummy candy and its preparation method. Background Technology

[0002] Gummy candies are a type of candy made using colloids as gelling agents and sugars as sweeteners, through processes such as boiling, pouring, and drying. They are widely popular due to their soft texture and diverse flavors. However, traditional gluten candies (such as pectin gummies and gelatin gummies) generally suffer from poor heat stability, especially in the high temperatures of summer, where they are prone to melting, deformation, and stickiness, severely affecting the product's appearance and eating experience. Therefore, manufacturers typically rely on cold chain logistics and refrigerated storage, which not only significantly increases costs but also limits the product's sales radius and market promotion.

[0003] Several methods have been developed in the prior art to improve the heat resistance of gummies. For example, CN 120167539 A discloses a heat-resistant gummy and its preparation method, which mainly improves the heat stability of the gummies by adding excipients such as starch and modified starch. However, this method often results in the gummies becoming harder and less transparent, and it is still difficult to maintain their shape stability for a long time in environments above 40°C. Other technologies have attempted to use single colloids (such as carrageenan or agar) in combination, but because the synergistic effect between the colloids has not been fully explored, it is still impossible to simultaneously ensure the transparency, elasticity, and stability of the gummies at high temperatures.

[0004] Therefore, there is an urgent need to develop a gel gummy candy and its preparation method that can maintain the original taste and transparency of the gummy candy while maintaining structural stability under high temperature conditions, so as to meet market demand and save production costs. Summary of the Invention

[0005] The present invention aims to at least solve one of the aforementioned technical problems existing in the prior art. Therefore, one objective of the present invention is to provide a heat-resistant gel gummy.

[0006] The second objective of this invention is to provide a method for preparing this heat-resistant gel gummy.

[0007] To achieve the above objectives, the technical solution adopted by the present invention is as follows:

[0008] The first aspect of the present invention provides a heat-resistant gel gummy, comprising, by weight, the following ingredients:

[0009] The mixture comprises 65-90 parts gelatin, 270-440 parts sweetener, 17-26 parts humectant, 500-700 parts anti-crystallization agent, 8-12 parts compound thickener, and 170-210 parts water; wherein the compound thickener comprises agar and carrageenan in a mass ratio of 1:(2-4).

[0010] In some embodiments of the present invention, the heat-resistant gel gummies comprise, by weight, the following ingredients:

[0011] Gelatin 75-80 parts, sweetener 300-400 parts, humectant 20-25 parts, anti-crystallization agent 540-630 parts, compound thickener 9-11 parts, water 180-200 parts.

[0012] In some embodiments of the present invention, the compound thickener comprises agar and carrageenan in a mass ratio of 1:(2.5-3.5).

[0013] In some embodiments of the present invention, the sweetener is selected from granulated sugar, fructose syrup, trehalose, erythritol, or combinations thereof.

[0014] In some preferred embodiments of the present invention, the sweetener is white sugar.

[0015] In some embodiments of the present invention, the humectant is selected from sorbitol solution, maltitol solution, glycerin, or a combination thereof.

[0016] In some preferred embodiments of the present invention, the humectant is sorbitol solution.

[0017] In some embodiments of the present invention, the anti-crystallization agent is selected from malt syrup, glucose syrup, or combinations thereof.

[0018] In some preferred embodiments of the present invention, the anti-crystallization agent is maltose syrup.

[0019] In some embodiments of the present invention, the heat-resistant gel gummies further include the following ingredients by weight: 1-5 parts flavoring, 0.1-1 parts coloring, and 3-10 parts acid solution.

[0020] In some preferred embodiments of the present invention, the heat-resistant gel gummies further include the following ingredients by weight: 1-4 parts flavoring, 0.1-0.6 parts coloring, and 4-8 parts acid solution.

[0021] In some embodiments of the present invention, the solute of the acid solution is selected from citric acid, L-malic acid, or a combination thereof.

[0022] In some embodiments of the present invention, the water content of the heat-resistant gel gummies is 12wt%-20wt%.

[0023] In some preferred embodiments of the present invention, the water content of the heat-resistant gel gummies is 17wt%-19wt%.

[0024] In some embodiments of the present invention, the melting temperature of the heat-resistant gel gummies is 35-45°C.

[0025] A second aspect of the present invention provides a method for preparing the heat-resistant gel gummies described in the first aspect of the present invention, comprising the following steps:

[0026] S1. Mix sweetener, compound thickener and water, boil and add humectant to obtain gel solution I; mix gelatin and water, keep warm and melt to obtain gel solution II;

[0027] S2. Mix the sweetener, anti-crystallization agent and the gel I, and cook under pressure until the solid content is 75wt%-85wt%. Then, flash evaporate under vacuum to obtain the sugar solution.

[0028] S3. Add glue solution II to the sugar solution, then add flavoring, coloring and acid solution, mold and dry to obtain the high temperature resistant gel soft candy.

[0029] In some embodiments of the present invention, in step S1, the amount of sweetener used in preparing the adhesive solution I is 70wt%-80wt% of the total amount of sweetener.

[0030] In some preferred embodiments of the present invention, in step S1, the amount of sweetener used in preparing the adhesive solution I is 70wt%-75wt% of the total amount of sweetener.

[0031] In some embodiments of the present invention, in step S1, the amount of water used to prepare adhesive solution I is 40wt%-50wt% of the total water volume.

[0032] In some preferred embodiments of the present invention, in step S1, the amount of water used to prepare adhesive solution I is 40wt%-45wt% of the total water volume.

[0033] In some embodiments of the present invention, in step S1, the process of mixing the sweetener, compound thickener and water is aided by stirring.

[0034] In some embodiments of the present invention, in step S1, the temperature of the heat preservation melting is 60-90°C.

[0035] In some preferred embodiments of the present invention, in step S1, the temperature of the heat preservation melting is 65-80°C.

[0036] In some embodiments of the present invention, in step S1, the process of mixing the gelatin and water is supplemented by stirring.

[0037] In some embodiments of the present invention, in step S2, the temperature of the pressurized cooking is 110-120°C and the pressure is 1.2-1.6 bar.

[0038] In some preferred embodiments of the present invention, in step S2, the temperature of the pressure cooking is 105-115°C and the pressure is 1.2-1.6 bar.

[0039] In some embodiments of the present invention, in step S2, the solids are boiled under pressure until the solids content is 80wt%-85wt%.

[0040] In some embodiments of the present invention, in step S2, the vacuum degree of the vacuum flash evaporation is -0.4 to -0.7 bar.

[0041] In some embodiments of the present invention, in step S3, when adding the adhesive solution II, the temperature of the sugar solution is 85-95°C.

[0042] In some preferred embodiments of the present invention, in step S3, when adding the adhesive solution II, the temperature of the sugar solution is 85-90°C.

[0043] In some embodiments of the present invention, in step S3, when adding flavoring, coloring and acid, the temperature of the sugar solution is 70-80°C.

[0044] In some preferred embodiments of the present invention, in step S3, when adding flavoring, coloring and acid, the temperature of the sugar solution is 75-80°C.

[0045] In some embodiments of the present invention, in step S3, after adding the acid solution, the pH of the system is 3.5-4.5.

[0046] In some preferred embodiments of the present invention, in step S3, after adding the acid solution, the pH of the system is 3.8-4.2.

[0047] In some embodiments of the present invention, step S3 includes a static defoaming operation before injection molding.

[0048] In some embodiments of the present invention, in step S3, the injection molding time is less than or equal to 30 minutes.

[0049] In some embodiments of the present invention, in step S3, the drying temperature is 20-30°C.

[0050] In some preferred embodiments of the present invention, in step S3, the drying temperature is 22-28°C.

[0051] In some embodiments of the present invention, the drying time in step S3 is 5-50 hours.

[0052] In some preferred embodiments of the present invention, the drying time in step S3 is 6-48 hours.

[0053] In some embodiments of the present invention, step S3, after the drying is completed, also includes the operation of cleaning powder and applying oil.

[0054] The basic principles of this invention are explained as follows:

[0055] This invention uses gelatin, sweeteners, humectants, anti-crystallization agents, and compound thickeners (agar and carrageenan) as main raw materials to prepare heat-resistant gel gummies, wherein:

[0056] A heat-resistant framework is built using a compound colloid: Gelatin provides excellent elasticity and a delicate texture to gummies, but its gel structure is highly thermally reversible and has a low melting point (usually 30-35℃), making it prone to melting at high temperatures. Therefore, a thickener is added, which is a mixture of agar and carrageenan in a mass ratio of 1: (2-4). Both agar and carrageenan are seaweed extracts, and their common characteristic is that they can form thermally irreversible gels or high-melting-point gels. Among them, agar has a gel melting point of over 85℃, making it very heat-resistant and providing a solid framework. However, when used alone, it is hard and brittle and prone to water separation. Carrageenan has high gel strength and good elasticity. When combined with agar, it can improve brittleness and make the structure more compact. When the compound thickener is combined with gelatin, the heat-resistant compound thickener can build a rigid framework that will not melt at high temperatures, and the gelatin fills it, providing the required elasticity and soft texture. By controlling the ratio of the two, the texture and heat resistance can be guaranteed.

[0057] The moisture state is regulated by sweeteners, humectants, and anti-crystallization agents: after sweeteners and anti-crystallization agents are boiled together, a high-concentration sugar solution is formed. The addition of humectants can effectively reduce water activity and interfere with the binding of water molecules to the colloidal network, thereby indirectly stabilizing the gel structure and making it less likely to be broken down when heated. The solid content in the sugar solution is controlled to reach 75wt%-85wt%. The extremely high sugar concentration means that there is very little "free water". The water is tightly bound by sugar molecules and is difficult to activate to destroy the colloidal network when heated.

[0058] A specific preparation process is employed to enhance the heat resistance of the gummies: Traditional atmospheric pressure cooking requires prolonged heating above 100°C to achieve a solid content of 75wt%-85wt%, leading to excessive Maillard reaction (discoloration), flavor degradation, and premature destruction of the gelling properties of the colloids due to prolonged heat. This invention increases the boiling point to 110-120°C by applying pressure, significantly shortening the cooking time. The shorter heating time for both the colloids and sugar maximizes the preservation of their functional activity. Upon entering the vacuum tank, the high-temperature sugar solution experiences a rapid pressure drop, causing the water to boil instantly (flash evaporation), carrying away a large amount of heat and rapidly cooling the solution from 110-120°C to 85-95°C. This process avoids prolonged exposure to heat. The high temperature protects the heat-sensitive gelatin while further removing excess moisture. Since acids (such as citric acid) catalyze the hydrolysis of gelatin proteins, severely damaging gel strength, this invention places the acid addition step at the very end of all processes (70-80℃) and immediately pours it in, minimizing the contact time between the acid and gelatin at high temperatures, thus protecting the integrity of the gel structure. Finally, a long-term low-temperature drying process allows moisture to migrate slowly and evenly from the candy body. This process does not subject the colloidal network to thermal shock, resulting in a stable and delicate gel system. Ultimately, the moisture content is controlled at 17wt%-19wt%, ensuring the texture of the gummy candy and preventing spoilage.

[0059] Compared with the prior art, the beneficial effects of the present invention are:

[0060] The high-temperature resistant gel gummy provided by this invention optimizes the ratio of agar, carrageenan, and gelatin, and strictly controls the cooking, cooling, acidification, and drying conditions. This results in a gel gummy that maintains excellent taste and transparency, and significantly increases the melting temperature to over 40°C. Even after long-term storage in a 40°C high-temperature environment, it can still maintain structural stability and does not collapse or deform, demonstrating excellent high-temperature stability. This effectively overcomes the industry problem of traditional gummies relying on cold chain for summer storage and transportation, and greatly reduces costs. Detailed Implementation

[0061] The present invention will be further described in detail below through specific embodiments. Unless otherwise specified, the raw materials, reagents, or apparatus used in the embodiments and comparative examples are all available from conventional commercial sources or can be obtained by existing technical methods. Unless otherwise specified, the test or experimental methods are conventional methods in the art.

[0062] Note: Unless otherwise specified, "parts" in the following examples and comparative examples refer to "parts by mass".

[0063] Example 1

[0064] This embodiment prepares a heat-resistant gel gummy candy, and the steps are as follows:

[0065] S11. Mix 2.5 parts agar and 7.5 parts carrageenan to obtain a compound thickener;

[0066] S12. Mix 287 parts white sugar, 10 parts compound thickener and 85 parts water, stir until there are no lumps, boil and then add 22 parts sorbitol solution to obtain gel solution I.

[0067] S13. Mix 75 parts gelatin and 105 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0068] S21. Mix 107 parts white sugar, 542 parts malt syrup and gelatin solution I, place in a tube cooker at 110-120℃ and cook under pressure (1.2-1.6 bar) until the solid content reaches about 83 wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0069] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 2.5 parts of flavoring, 0.4 parts of coloring and 6 parts of acid solution, stir evenly, adjust the pH of the system to 4.0, and let it stand to defoam.

[0070] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain heat-resistant gel soft candy.

[0071] Example 2

[0072] This embodiment prepares a heat-resistant gel gummy candy, and the steps are as follows:

[0073] S11. Mix 2.5 parts agar and 7.5 parts carrageenan to obtain a compound thickener;

[0074] S12. Mix 300 parts of white sugar, 8 parts of compound thickener and 85 parts of water, stir until there are no lumps, boil and then add 22 parts of sorbitol solution to obtain gel solution I.

[0075] S13. Mix 80 parts gelatin and 115 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0076] S21. Mix 110 parts white sugar, 550 parts malt syrup and gelatin solution I, place in a tube cooker at 110-120℃ and cook under pressure (1.2-1.6 bar) until the solid content reaches about 83 wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0077] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 3 parts flavoring, 0.5 parts coloring and 8 parts acid solution, stir evenly, adjust the pH of the system to 3.8, and let it stand to defoam.

[0078] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain heat-resistant gel soft candy.

[0079] Example 3

[0080] This embodiment prepares a heat-resistant gel gummy candy, and the steps are as follows:

[0081] S11. Mix 2.5 parts agar and 7.5 parts carrageenan to obtain a compound thickener;

[0082] S12. Mix 287 parts white sugar, 12 parts compound thickener and 80 parts water, stir until there are no lumps, boil and then add 22 parts sorbitol solution to obtain gel solution I.

[0083] S13. Mix 75 parts gelatin and 110 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0084] S21. Mix 100 parts white sugar, 624 parts malt syrup and gelatin solution I, place in a tube cooker at 110-120℃ and cook under pressure (1.2-1.6 bar) until the solid content reaches about 83 wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0085] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 2 parts of flavoring, 0.2 parts of coloring and 5 parts of acid solution, stir evenly, adjust the pH of the system to 4.0, and let it stand to defoam.

[0086] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain heat-resistant gel soft candy.

[0087] Comparative Example 1

[0088] This comparative example prepares a gel gummy, including the following steps:

[0089] S11. Mix 4 parts agar and 6 parts carrageenan to obtain a compound thickener;

[0090] S12. Mix 287 parts white sugar, 10 parts compound thickener and 85 parts water, stir until there are no lumps, boil and then add 22 parts sorbitol solution to obtain gel solution I.

[0091] S13. Mix 75 parts gelatin and 105 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0092] S21. Mix 107 parts white sugar, 542 parts malt syrup and gelatin solution I, place in a tube cooker at 110-120℃ and cook under pressure (1.2-1.6 bar) until the solid content reaches about 83 wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0093] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 2.5 parts of flavoring, 0.4 parts of coloring and 6 parts of acid solution, stir evenly, adjust the pH of the system to 4.0, and let it stand to defoam.

[0094] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain gel soft candy.

[0095] Comparative Example 2

[0096] This comparative example prepares a gel gummy, including the following steps:

[0097] S11. Mix 1.5 parts agar and 8.5 parts carrageenan to obtain a compound thickener;

[0098] S12. Mix 287 parts white sugar, 10 parts compound thickener and 85 parts water, stir until there are no lumps, boil and then add 22 parts sorbitol solution to obtain gel solution I.

[0099] S13. Mix 75 parts gelatin and 105 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0100] S21. Mix 107 parts white sugar, 542 parts malt syrup and gelatin solution I, place in a tube cooker at 110-120℃ and cook under pressure (1.2-1.6 bar) until the solid content reaches about 83 wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0101] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 2.5 parts of flavoring, 0.4 parts of coloring and 6 parts of acid solution, stir evenly, adjust the pH of the system to 4.0, and let it stand to defoam.

[0102] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain gel soft candy.

[0103] Comparative Example 3

[0104] This comparative example prepares a gel gummy, including the following steps:

[0105] S11. Mix 1.5 parts agar and 8.5 parts carrageenan to obtain a compound thickener;

[0106] S12. Mix 287 parts white sugar, 10 parts compound thickener and 85 parts water, stir until there are no lumps, boil and then add 22 parts sorbitol solution to obtain gel solution I.

[0107] S13. Mix 75 parts gelatin and 105 parts water, and keep warm at 65-80℃ until there are no obvious particles to obtain glue solution II.

[0108] S21. Mix 107 parts white sugar, 542 parts malt syrup and gelatin solution I, and cook in a tube cooker at 110-120℃ until the solid content reaches about 83wt%. Then transfer to a vacuum tank for vacuum flash evaporation (-0.4~-0.7 bar) and cool to about 90℃ to obtain sugar solution.

[0109] S31. Add glue solution II to the sugar solution, stir evenly, and then transfer it to a mixing tank. When the temperature drops to 70-80℃, add 2.5 parts of flavoring, 0.4 parts of coloring and 6 parts of acid solution, stir evenly, adjust the pH of the system to 4.0, and let it stand to defoam.

[0110] S32. Inject the defoamed sugar solution from step S31 into the pre-pressed powder mold, controlling the injection time to be less than 30 minutes. Then, dry it at 22-28℃ for 6-48 hours, controlling the moisture content to be 17wt%-19wt%. After removing it, clean the powder, coat it with oil, and package it to obtain gel soft candy.

[0111] 1. The melting temperature (Tm) of the gel gummy prepared in Examples 1-3 and Comparative Examples 1-3 was tested. The test method was as follows: the melting temperature (Tm) was measured by a DHR-3 rheometer with a parallel plate diameter of 20 mm and a gap of 1000 μm. The gel gummy samples were equilibrated at room temperature for 15 min before the test. After the samples were placed between the parallel plates, excess samples were removed and silicone oil was used to prevent moisture evaporation. The melting point of the gel was determined by dynamic temperature scanning with a temperature range of 25-55 °C and a heating rate of 5 °C / min. The changes in storage modulus (G'), loss modulus (G''), and tanδ(G'' / G') were detected at a frequency of 1 rad / s and a strain of 1%. Tm was defined as the intersection of G' and G''.

[0112] Table 1. Melting temperature test results of the gel gummies in Examples 1-3 and Comparative Examples 1-3

[0113] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Melting temperature (°C) 43.892 42.157 41.563 44.628 40.249 39.572

[0114] Table 1 shows the melting temperature test results of the gel gummies in Examples 1-3 and Comparative Examples 1-3. As can be seen from Table 1, the melting temperature of the high-temperature resistant gel gummies prepared in Examples 1-3 is all higher than 41℃, indicating good high-temperature resistance. The only difference between Comparative Examples 1 and 2 and Example 1 is that the mass ratio of agar to carrageenan in the compound thickener is not within the range of 1:(2-4). It can be seen that the melting temperature of Comparative Example 1 is higher than that of Example 1 because more heat-resistant agar is added, while the melting temperature of Comparative Example 2 is lower than that of Example 1 because the amount of agar added is reduced. This shows that the ratio of agar to carrageenan has a significant impact when adding compound thickener to improve the high-temperature resistance of gel gummies. The only difference between Comparative Example 3 and Example 1 is that the pressure cooking process was not used. Due to the excessive heating time under normal pressure cooking, the gel properties of the colloid were destroyed, and the heat resistance decreased.

[0115] 2. The heat-resistant gel gummies prepared in Examples 1-3 and Comparative Examples 1-3 were placed at 37℃, 40℃, and 42℃ for 24 hours respectively, and the state of the gummies was observed to examine the stability of their heat resistance.

[0116] Table 2. High-temperature stability test results of the gel gummies in Examples 1-3 and Comparative Examples 1-3

[0117] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 37℃ No change No change No change No change No change No change 40℃ No change No change No change No change glycosides soften soften and collapse 42℃ No change No change soften and collapse No change soften and collapse soften and collapse

[0118] Table 2 shows the high-temperature stability test results of the gel gummies in Examples 1-3 and Comparative Examples 1-3. As can be seen from Table 2, the high-temperature resistant gel gummies prepared in Examples 1-3 can maintain their candy structure and have good high-temperature stability when stored for a long time (24h) in an environment below their melting temperature. This overcomes the defect of traditional gel gummies that are difficult to maintain their shape stability for a long time in an environment above 40℃. The gel gummies in Comparative Example 2 have a melting temperature close to 40℃, but because of the small amount of heat-resistant agar added, their heat resistance is insufficient. Therefore, the candy softens after being placed at 40℃ for 24h.

[0119] 3. The heat-resistant gel gummies prepared in Examples 1-3 and Comparative Examples 1-3 were subjected to texture analysis using a texture analyzer in an environment with a temperature of 25±1℃ and a humidity of 50±5%RH.

[0120] Table 3. Texture and structure analysis results of the gel gummies in Examples 1-3 and Comparative Examples 1-3

[0121] Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Hardness (g) 2174 2138 2091 2256 2029 1983 elasticity 0.947 0.929 0.915 0.829 0.963 0.882

[0122] Table 3 shows the results of the texture and structure analysis of the gel gummies in Examples 1-3 and Comparative Examples 1-3. As can be seen from Table 3, the gel gummies prepared in Examples 1-3 have suitable hardness, excellent elasticity, and both high temperature resistance and excellent taste.

Claims

1. A high temperature resistant gel soft candy characterized in that, By mass parts, comprising the following raw materials: Gelatin 65-90 parts, sweetener 270-440 parts, humectant 17-26 parts, anti-crystallization agent 500-700 parts, compound thickening agent 8-12 parts, water 170-210 parts; wherein the compound thickening agent includes agar and carrageenan in a mass ratio of 1: (2-4).

2. The high temperature resistant gel gummy of claim 1, wherein, The sweetener is selected from white granulated sugar, fructose syrup, trehalose, erythritol or a combination thereof.

3. The high temperature resistant gel gummy of claim 1, wherein, The humectant is selected from sorbitol solution, maltitol solution, glycerol or a combination thereof.

4. The high temperature resistant gel gummy of claim 1, wherein, The anti-crystallization agent is selected from maltose syrup, glucose syrup or a combination thereof.

5. The high temperature resistant gel gummy of any one of claims 1-4, wherein, The high-temperature-resistant gel soft candy further comprises the following raw materials by mass parts: essence 1-5 parts, pigment 0.1-1 part, acid liquid 3-10 parts.

6. The process for preparing the high temperature resistant gel gummy of claim 5, characterized in that, Comprising the following steps: S1, mixing the sweetener, compound thickening agent and water, adding the humectant after boiling to obtain glue liquid I; mixing gelatin and water to obtain glue liquid II after heat preservation and melting; S2, mixing the sweetener and anti-crystallization agent with the glue liquid I, pressure cooking to a solid content of 75wt%-85wt%, vacuum flash evaporation to obtain a sugar solution; S3, adding glue liquid II to the sugar solution, then adding essence, pigment and acid liquid, injecting into a mold and drying to obtain the high-temperature-resistant gel soft candy.

7. The production method according to claim 6, wherein In step S1, the prepared glue liquid I, the amount of sweetener is 70wt%-80wt% of the total amount of sweetener; And / or, the prepared glue liquid I, the amount of water is 40wt%-50wt% of the total amount of water.

8. The preparation method according to claim 6, characterized in that, In step S1, the temperature of heat preservation and melting is 60-90℃.

9. The preparation method according to claim 6, characterized in that, In step S2, the pressure cooking temperature is 110-120℃, and the pressure is 1.2-1.6bar; And / or, the vacuum degree of vacuum flash evaporation is -0.4~-0.7bar.

10. The method of claim 6, wherein, In step S3, when the glue liquid II is added, the temperature of the sugar solution is 85-95℃; And / or, when the essence, pigment and acid liquid are added, the temperature of the sugar solution is 70-80℃; And / or, after adding the acid liquid, the system pH=3.5-4.5.