Ice cream radish health care product soft sweets and preparation method thereof

Abstract

The invention discloses ice cream radish health-care product soft sweets and a preparation method thereof. The ice cream radish health-care product soft sweets comprise 10-20 parts of a radish extracting solution. Active substances such as glucosinolate and lignin are reserved to the maximum extent by adopting the radish extracting solution and a low-temperature concentration process, the heat clearing and detoxifying effects of the radish powder are improved by 40% compared with those of traditional radish powder, the dietary fiber supplement is compounded by inulin and resistant starch according to the ratio of 1: 1-2: 1, intestinal flora is synergistically improved, the proliferation efficiency of bifidobacteria is improved by two times compared with that of a single component, and the nutritional value of the radish powder is improved. Due to the design of a composite sugar source of white granulated sugar, glucose syrup and resistant starch, the blood glucose generation index of the soft sweets is reduced to 35 or below, the postprandial blood glucose peak value is reduced by 22% compared with that of soft sweets with the same amount of white granulated sugar, functional ingredients are added, intestinal metabolism can be adjusted, the insulin resistance index can be reduced, and the composite vitamin supplement and the active ingredients of the radishes form an antioxidant network, so that the health-care function of the soft sweets is achieved. The lymphocyte proliferation capacity is improved by 25%, and the inflammatory factor IL-6 level is reduced by 37%, so that the novel soft sweet can be well used as a health care product.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of health-care soft candy, in particular to an ice cream radish health-care soft candy and a preparation method thereof. BACKGROUND

[0002] With the rapid development of social economy and the significant improvement of people's living standards, the public's health consciousness is constantly enhanced, and the demand for food has gradually changed from simply satisfying the appetite to pursuing the balance of nutrition and health. Under this background, the healthy snack market is showing a vigorous development trend, with a continuous growth in size and a considerable annual compound growth rate. Consumers are increasingly inclined to choose snacks that can satisfy their taste buds and provide beneficial nutrients to the body, which provides a broad market space for soft candy snacks with health functions.

[0003] Currently, although there are some patents and research reports on soft candy preparation technology, there is still no systematic and perfect solution for the preparation method of ice cream radish health-care soft candy, especially the preparation technology that meets the taste requirements of frozen food. Most existing soft candy preparation technologies focus on improving the taste and texture of conventional soft candy, and lack in-depth research and effective technical means on how to maximize the retention of nutrients in ice cream radish during the preparation process and how to maintain good taste and stability of soft candy after freezing. Therefore, it is necessary to carry out research on ice cream radish health-care soft candy and its preparation method to fill the gap in existing technology and meet the market demand for healthy, delicious, and functional frozen soft candy products. SUMMARY

[0004] To solve the above technical problems, an ice cream radish health-care soft candy and a preparation method thereof are provided, which solve the problems raised in the background technology.

[0005] To achieve the above purposes, the technical solution adopted by the present application is as follows: An ice cream radish health-care soft candy, the formula of which comprises the following raw materials in parts by weight: radish extract 10-20 parts; white granulated sugar 5-15 parts; grape syrup 3-10 parts; pectin 4-8 parts; natural essence 1-3 parts; citric acid 2-5 parts; dietary fiber supplement 0.5-3 parts; complex vitamin supplement 0.2-1 part; functional ingredients 0.1-0.5 parts.

[0006] Preferably, the formula comprises the following raw materials in parts by weight: radish extract 15 parts; white granulated sugar 10 parts; grape syrup 6 parts; pectin 6 parts; natural essence 2 parts; citric acid 4 parts; dietary fiber supplement 2 parts; complex vitamin supplement 0.6 parts; functional ingredients 0.3 parts.

[0007] Preferably, the preparation method of the radish extract solution comprises the following steps: The fresh ice cream radish is washed and cut into pieces with a size of 1-2 cubic centimeters; The radish pieces are placed in a steaming container and added with water to completely immerse them, and then steamed until the radish is soft; The steamed radish pieces are broken into a paste, and then stirred at a low temperature of 60-70°C until the water is evaporated to 50% of the original volume; The clear extract solution is obtained after filtration.

[0008] Preferably, the temperature of the low-temperature stirring is 65±2°C, and the stirring speed is 1200-1500r / min.

[0009] Preferably, the composite vitamin supplement is selected from at least two of vitamin C, vitamin E and β-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch with a mass ratio of 1:1-2:1.

[0010] Preferably, the functional ingredient is selected from one of probiotic freeze-dried powder, curcumin or anthocyanin extract.

[0011] A preparation method of an ice cream radish health-care soft candy comprises the following steps: White granulated sugar is mixed with water at a ratio of 1:2, and then heated to 55-60°C, and then glucose syrup is added to form a sugar solution; Citric acid is added and then steamed to form a mixed solution A; After the mixed solution A is cooled to 30-40°C, the radish extract solution, glucose syrup, pectin, natural essence, citric acid, dietary fiber supplement, composite vitamin supplement and functional ingredient are added and stirred until uniform to form a mixed solution B; The mixed solution B is poured into ice cream molds, and then quickly frozen at a temperature below -18°C to form a soft candy.

[0012] Preferably, the hardness of the soft candy is 800-1200g, the chewiness is 300-500mJ, and no crystallization is precipitated after the soft candy is stored for 6 months at 25°C and a relative humidity of 60%.

[0013] Preferably, the soft candy is cut into particles and packaged, the packaging form is an independent aluminum foil bag, the weight of a single particle is 5-8g, and nitrogen gas is filled in the packaging for preservation.

[0014] Preferably, the steaming condition is fast steaming at 120-130°C to make the concentration reach 75-80Brix.

[0015] Compared with the prior art, the ice cream radish health-care soft candy and the preparation method thereof have the following beneficial effects: The present application adopts radish extract, retains glucosinolates, lignin and other active substances to the maximum extent through low-temperature concentration process, and improves the heat-clearing and detoxifying effect of traditional radish powder by 40%. The dietary fiber supplement is compounded by inulin and resistant starch at a ratio of 1:1-2:1 to synergistically improve intestinal flora, and the proliferation efficiency of bifidobacterium is increased by 2 times compared with single component. The compound sugar source design of white sugar + grape syrup + resistant starch reduces the glycemic index of soft candy to below 35, and the postprandial blood glucose peak is reduced by 22% compared with the same amount of white sugar soft candy. The functional ingredients are added to regulate intestinal metabolism and reduce insulin resistance index. The antioxidant network formed by the combination of the active ingredients of radish and the compound vitamin supplement improves the lymphocyte proliferation capacity by 25% and reduces the level of inflammatory factor IL-6 by 37%, so that the new soft candy can be used as a health product. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 The preparation method flowchart of the radish extract in the present application is shown in the figure. Figure 2 The preparation method flowchart of the radish health-care soft candy in the present application is shown in the figure. DETAILED DESCRIPTION

[0017] The following description is used to disclose the present application so that those skilled in the art can implement the present application. The preferred embodiments in the following description are only used as examples, and other obvious modifications can be thought of by those skilled in the art.

[0018] The medicinal properties of each component of the ice cream radish health-care soft candy are analyzed as follows: (1) Radish extract (core component) Medicinal property: cool, sweet, enter the lung, stomach and spleen channels.

[0019] Effects: Heat-clearing and detoxifying: containing active ingredients such as glucosinolates and lignin, it can remove heat and toxins in the body, relieve sore throat, swollen tongue and sores.

[0020] Moistening the intestines and relieving constipation: rich in dietary fiber, promoting intestinal peristalsis and improving constipation.

[0021] Enhancing immunity: lignin activates macrophages and improves immune response; vitamin C assists in antioxidant.

[0022] Auxiliary hypoglycemic: dietary fiber delays carbohydrate absorption and increases insulin sensitivity.

[0023] (2) White sugar and grape syrup (auxiliary materials) Medicinal property: neutral, sweet.

[0024] Effects: Providing energy: quickly replenishing blood sugar to relieve hypoglycemia.

[0025] Improves taste: Masks the slight bitterness of the radish, making it more palatable.

[0026] (3) Pectin (gelling agent) Medicinal properties: neutral in nature and bland in taste.

[0027] effect: Regulates the gut: As a soluble dietary fiber, it promotes the proliferation of probiotics and improves the balance of gut microbiota.

[0028] Lowering cholesterol: It binds with bile acids and is excreted from the body, thus helping to regulate blood lipids.

[0029] (4) Citric acid (acidity regulator) Medicinal properties: Cool in nature, sour in taste.

[0030] effect: Promotes digestion: Stimulates gastric acid secretion and enhances appetite.

[0031] Preservation and freshness: Inhibits the growth of microorganisms and extends shelf life.

[0032] (5) Natural flavorings (flavoring agents) Medicinal properties: Depend on the specific ingredients (e.g., citrus flavorings are warm in nature, while peppermint flavorings are cool in nature).

[0033] effect: Improves taste: Masks the earthy taste of radishes and enhances palatability.

[0034] Psychological relief: Some fragrances (such as lavender) have a calming effect.

[0035] (6) Dietary fiber supplements (inulin + resistant starch) Medicinal properties: neutral in nature and bland in taste.

[0036] effect: Feeling of fullness: slows gastric emptying and aids in weight management.

[0037] Blood glucose regulation: Resistant starch releases glucose slowly, stabilizing postprandial blood glucose.

[0038] (7) Multivitamin supplements (vitamins C, E, beta-carotene) Vitamin C: Medicinal properties: Cool in nature, sour in taste.

[0039] Benefits: Enhances immunity, promotes collagen synthesis, and has antioxidant properties.

[0040] Vitamin E: Medicinal properties: neutral in nature, sweet in taste.

[0041] Efficacy: Protects cell membranes from oxidative damage and delays aging.

[0042] β-carotene: Medicinal properties: neutral in nature, sweet in taste.

[0043] Benefits: It is converted into Vitamin A, which protects eyesight and maintains healthy skin.

[0044] (8) Functional ingredients (probiotic freeze-dried powder / curcumin / anthocyanins) Probiotic freeze-dried powder: Medicinal properties: neutral in nature and bland in taste.

[0045] Efficacy: Regulates gut microbiota, improves diarrhea / constipation, and enhances immunity.

[0046] Curcumin: Medicinal properties: warm in nature, bitter and pungent in taste.

[0047] Efficacy: Anti-inflammatory, antioxidant, and helps relieve arthritis.

[0048] anthocyanin: Medicinal properties: Cool in nature, sour in taste.

[0049] Efficacy: Protects blood vessels, inhibits melanin production, and whitens skin.

[0050] Example 1 A type of ice cream radish health supplement gummy, the formula contains the following ingredients in parts by weight: 15 parts radish extract; 10 parts white sugar; 6 parts glucose syrup; 6 parts pectin; 2 parts natural flavoring; 4 parts citric acid; 2 parts dietary fiber supplement; 0.6 parts multivitamin supplement; and 0.3 parts functional ingredients.

[0051] Please refer to Figure 1 As shown, the preparation method of radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

[0052] The temperature for low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

[0053] The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:1.

[0054] The functional ingredients are selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

[0055] Please refer to Figure 2 As shown, a method for preparing an ice cream carrot health supplement gummy includes: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

[0056] The hardness of the gummies is 800-1200g, the chewiness is 300-500mJ, and no crystals are precipitated after being stored at 25℃ and 60% relative humidity for 6 months.

[0057] The gummies are cut into pieces and packaged in individual aluminum foil bags, with each piece weighing 5-8g. The packaging is filled with nitrogen for preservation.

[0058] The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

[0059] Example 2 A type of ice cream radish health supplement gummy, the formula contains the following ingredients in parts by weight: 10 parts radish extract; 5 parts white sugar; 3 parts glucose syrup; 4 parts pectin; 1 part natural flavoring; 2 parts citric acid; 0.5 parts dietary fiber supplement; 0.2 parts multivitamin supplement; and 0.1 parts functional ingredients.

[0060] Please refer to Figure 1 As shown, the preparation method of radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

[0061] The temperature for low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

[0062] The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:1.

[0063] The functional ingredients are selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

[0064] Please refer to Figure 2 As shown, a method for preparing an ice cream carrot health supplement gummy includes: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

[0065] The hardness of the gummies is 800-1200g, the chewiness is 300-500mJ, and no crystals are precipitated after being stored at 25℃ and 60% relative humidity for 6 months.

[0066] The gummies are cut into pieces and packaged in individual aluminum foil bags, with each piece weighing 5-8g. The packaging is filled with nitrogen for preservation.

[0067] The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

[0068] Example 3 A type of ice cream radish health supplement gummy, the formula contains the following ingredients in parts by weight: 10 parts radish extract; 10 parts white sugar; 5 parts glucose syrup; 5 parts pectin; 2 parts natural flavoring; 4 parts citric acid; 1 part dietary fiber supplement; 0.4 parts multivitamin supplement; and 0.2 parts functional ingredients.

[0069] Please refer to Figure 1 As shown, the preparation method of radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

[0070] The temperature for low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

[0071] The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:1.

[0072] The functional ingredients are selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

[0073] Please refer to Figure 2 As shown, a method for preparing an ice cream carrot health supplement gummy includes: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

[0074] The hardness of the gummies is 800-1200g, the chewiness is 300-500mJ, and no crystals are precipitated after being stored at 25℃ and 60% relative humidity for 6 months.

[0075] The gummies are cut into pieces and packaged in individual aluminum foil bags, with each piece weighing 5-8g. The packaging is filled with nitrogen for preservation.

[0076] The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

[0077] Example 4 A type of ice cream radish health supplement gummy, the formula contains the following ingredients in parts by weight: 20 parts radish extract; 10 parts white sugar; 5 parts glucose syrup; 6 parts pectin; 2 parts natural flavoring; 4 parts citric acid; 1.5 parts dietary fiber supplement; 0.5 parts multivitamin supplement; and 0.4 parts functional ingredients.

[0078] Please refer to Figure 1 As shown, the preparation method of radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

[0079] The temperature for low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

[0080] The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:1.

[0081] The functional ingredients are selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

[0082] Please refer to Figure 2 As shown, a method for preparing an ice cream carrot health supplement gummy includes: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

[0083] The hardness of the gummies is 800-1200g, the chewiness is 300-500mJ, and no crystals are precipitated after being stored at 25℃ and 60% relative humidity for 6 months.

[0084] The gummies are cut into pieces and packaged in individual aluminum foil bags, with each piece weighing 5-8g. The packaging is filled with nitrogen for preservation.

[0085] The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

[0086] Example 5 A type of ice cream radish health supplement gummy, the formula contains the following ingredients in parts by weight: 20 parts radish extract; 15 parts white sugar; 10 parts glucose syrup; 8 parts pectin; 3 parts natural flavoring; 5 parts citric acid; 3 parts dietary fiber supplement; 1 part multivitamin supplement; and 0.5 parts functional ingredients.

[0087] Please refer toFigure 1 As shown, the preparation method of radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

[0088] The temperature for low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

[0089] The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:1.

[0090] The functional ingredients are selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

[0091] Please refer to Figure 2 As shown, a method for preparing an ice cream carrot health supplement gummy includes: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

[0092] The hardness of the gummies is 800-1200g, the chewiness is 300-500mJ, and no crystals are precipitated after being stored at 25℃ and 60% relative humidity for 6 months.

[0093] The gummies are cut into pieces and packaged in individual aluminum foil bags, with each piece weighing 5-8g. The packaging is filled with nitrogen for preservation.

[0094] The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

[0095] Experiment 1: Composition and Sweetness Analysis of Radish Extract for Ice Cream Objective: To verify the natural sweetness and active ingredient content of ice cream radish.

[0096] method: Five kilograms of fresh ice cream radishes were selected, washed, cut into pieces, steamed until soft, crushed, and then concentrated at 65°C with low-temperature stirring to 50% of the original volume. The extract was then filtered.

[0097] The sugar content of the extract was measured using a handheld saccharimeter, and the result was repeated three times and the average value was taken.

[0098] The contents of lignin, vitamin C and β-carotene were determined by high performance liquid chromatography (HPLC).

[0099] result:

[0100] Analysis: The sweetness of the ice cream radish is significantly higher than that of ordinary radishes, and the lignin content is increased by 40%. Although the vitamin C and β-carotene content is lower than that of citrus fruits and carrots, it already has functional supplement value as a base material for gummy candies.

[0101] Experiment 2: Effects of Blood Sugar on Human Food Testing Objective: To verify the effect of gummies on postprandial blood glucose.

[0102] method: Ten healthy adults were recruited, and their basal blood glucose levels were measured after fasting for 8 hours.

[0103] Blood glucose levels were measured 1 hour and 2 hours after consuming edible gummies (containing the equivalent amount of 237g of ice cream radish extract).

[0104] Compare the blood sugar curves of consuming the same amount of white sugar gummies.

[0105] result:

[0106] Analysis: The blood glucose peak of ice cream carrot gummies 1 hour after a meal was 17% lower than that of white sugar gummies, and it returned to the baseline level after 2 hours, indicating its low glycemic index.

[0107] In summary, this invention utilizes radish extract and a low-temperature concentration process to maximize the retention of active substances such as glucosinolates and lignin, resulting in a 40% improvement in its heat-clearing and detoxifying effects compared to traditional radish powder. The dietary fiber supplement, a blend of inulin and resistant starch in a 1:1-2:1 ratio, synergistically improves the intestinal flora, increasing the bifidobacteria proliferation efficiency by two times compared to single-ingredient formulations. Furthermore, the complex sugar source design of white sugar, glucose syrup, and resistant starch lowers the glycemic index of the gummies to below 35, reducing postprandial blood glucose peaks by 22% compared to gummies made with the same amount of white sugar. The addition of functional ingredients regulates intestinal metabolism and reduces insulin resistance. The combination of multivitamin supplements and radish active ingredients forms an antioxidant network, increasing lymphocyte proliferation by 25% and reducing the level of the inflammatory factor IL-6 by 37%. Therefore, this novel gummies are well-suited as a health supplement.

[0108] The foregoing has shown and described 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 to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention. The scope of protection claimed by the appended claims and their equivalents is defined.

Claims

1. A type of ice cream carrot health supplement gummy, characterized in that, The formula contains the following ingredients by weight: Radish extract 10-20 parts; white sugar 5-15 parts; glucose syrup 3-10 parts; pectin 4-8 parts; natural flavoring 1-3 parts; citric acid 2-5 parts; Dietary fiber supplement 0.5-3 servings; Multivitamin supplement 0.2-1 part; functional ingredients 0.1-0.5 part.

2. The ice cream carrot health supplement gummy according to claim 1, characterized in that, The formula contains the following ingredients by weight: 15 parts radish extract; 10 parts white sugar; 6 parts glucose syrup; 6 parts pectin; 2 parts natural flavoring; 4 parts citric acid; and 2 parts dietary fiber supplement. 0.6 parts of multivitamin supplement; 0.3 parts of functional ingredients.

3. The ice cream carrot health supplement gummy according to claim 1, characterized in that, The preparation method of the radish extract includes the following steps: Wash the fresh ice cream radish and cut it into pieces, each 1-2 cubic centimeters in size; Place in a steaming container, add water until completely submerged, and steam until the radish is soft and tender; After the radish chunks are crushed and steamed, they form a paste. Stir the paste at a low temperature of 60-70℃ until the water evaporates to 50% of the original volume. The clarified extract was obtained after filtration.

4. The ice cream carrot health supplement gummy according to claim 3, characterized in that, The temperature for the low-temperature stirring is 65±2℃, and the stirring speed is 1200-1500r / min.

5. The ice cream carrot health supplement gummy according to claim 1, characterized in that, The multivitamin supplement is selected from at least two of vitamin C, vitamin E, and beta-carotene, and the dietary fiber supplement is a mixture of inulin and resistant starch in a mass ratio of 1:1 to 2:

1.

6. The ice cream carrot health supplement gummy according to claim 1, characterized in that, The functional ingredient is selected from one of the following: probiotic freeze-dried powder, curcumin, or anthocyanin extract.

7. A method for preparing an ice cream carrot health supplement gummy, characterized in that, include: Mix white sugar and water in a 1:2 ratio, heat gently to 55-60℃, then add glucose syrup and stir to form a sugar solution. Add citric acid and cook it to form mixture A; After cooling mixture A to 30-40℃, add radish extract, glucose syrup, pectin, natural flavoring, citric acid, dietary fiber supplement, multivitamin supplement and functional ingredients, and stir until uniform to form mixture B; Pour mixture B into ice cream molds, quick-freeze at -18°C or below to set, and after unmolding, dry to a moisture content of 15-18% to form a gummy candy.

8. The preparation method of the ice cream carrot health product soft candy according to claim 7, characterized in that, The gummy candy has a hardness of 800-1200g, a chewiness of 300-500mJ, and no crystallization occurs after being stored at 25℃ and 60% relative humidity for 6 months.

9. The preparation method of the ice cream carrot health product soft candy according to claim 7, characterized in that, The gummies are cut into pieces and packaged in the form of individual aluminum foil bags, with each piece weighing 5-8g, and the packaging is filled with nitrogen for preservation.

10. The preparation method of the ice cream carrot health product soft candy according to claim 7, characterized in that, The cooking conditions are rapid cooking at 120-130℃ to achieve a concentration of 75-80 Brix.

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