Magnesium-rich gel soft sweets and preparation method thereof

Abstract

The invention relates to the technical field of functional food processing, and discloses magnesium-rich gel soft sweets and a preparation method thereof. The jelly sweets comprise the following components in parts by weight: 3 to 15 weight percent of first gelling agent, 0.2 to 2 weight percent of second gelling agent, 20 to 50 weight percent of dietary fiber raw material, 10 to 40 weight percent of sugar alcohol raw material, 3 to 10 weight percent of acidity regulator, 0.3 to 1 weight percent of buffer salt, 0.4 to 2 weight percent of essence, 0.4 to 2 weight percent of pigment, 10 to 30 weight percent of mineral raw material and 0 to 0.5 weight percent of anti-sticking oil. The gel soft sweets are rich in magnesium element, and are suitable for people with magnesium deficiency, electrolyte supplementation after exercises and auxiliary conditioning of sleep disorders. The gel soft sweets are good in chewiness and coordinated in sour and sweet taste, sugar alcohol is partially replaced with low-GI dietary fibers, calorie intake is reduced, satiety is enhanced, intestinal health is supported, the taste is elastic, high-power sweeteners of sucralose and stevioside are not added, and the gel soft sweets are easily accepted by mass consumers.

Description

Technical Field

[0001] This invention belongs to the field of functional food processing technology, and relates to a magnesium-rich gel gummy and its preparation method. Background Technology

[0002] As consumers become more health-conscious, the demand for magnesium supplementation is constantly increasing. Magnesium is a cofactor in more than 300 enzyme systems in the body and is essential for regulating various biochemical reactions, including protein synthesis, muscle and nerve function, blood sugar control and blood pressure regulation, and bone health.

[0003] Currently, most commercially available traditional magnesium supplements are based on magnesium oxide. Although they have a high magnesium content (>50%), their absorption rate is low (<30%) and they are prone to causing diarrhea. Some supplements use magnesium carbonate as the sole ingredient, but they have a bitter taste and lack synergistic ingredients.

[0004] For example, patent application number CN202510228741.3, patent title: A production method of high-magnesium and calcium gummies, which provides personalized mineral ratios according to the needs of different consumers, and meets the market demand for functional, personalized and healthy foods, but the magnesium content (300mg / 30g, i.e. 10mg / g) is far lower than the amount added in this invention.

[0005] Compared to traditional magnesium supplements, magnesium-enriched gel gummies use both dietary fiber and sugar alcohol ingredients, and employ highly absorbable ingredients such as magnesium glycine and magnesium citrate (absorption rate > 45%). They not only have a high magnesium content (≥ 30 mg / 3g) but are also rich in dietary fiber, low in sugar, and stable in properties, making them easily accepted by a wide range of consumers. Therefore, this invention proposes a magnesium-enriched gel gummies and its manufacturing method. Summary of the Invention

[0006] The purpose of this invention is to provide a magnesium-enriched gel gummy and its preparation method to solve the aforementioned problems of the prior art. This invention uses magnesium glycine, magnesium citrate, magnesium oxide, magnesium gluconate, and L-threonate as magnesium fortifying agents, which are stable, highly absorbable, readily absorbed, bioavailable, and effectively supplement magnesium. It utilizes sugar alcohols combined with dietary fiber to reduce calorie intake, enhance satiety, and support gut health while supplementing magnesium. The gummy has a chewy texture and does not contain high-intensity sweeteners such as sucralose or steviol glycosides, making it easily acceptable to a wide range of consumers.

[0007] To achieve the above objectives, the present invention provides the following technical solution: a magnesium-rich gel gummy, wherein the magnesium content of the finished gummy product, calculated as magnesium element, is ≥30mg / g, and the gummy product, based on the total weight of the gel gummy, mainly comprises the following components: 3-15wt% of a first gelling agent, 0.2-2wt% of a second gelling agent, 20-50wt% of dietary fiber raw materials, 10-40wt% of sugar alcohol raw materials, 3-10wt% of an acidity regulator, 0.3-1wt% of a buffer salt, 0.4-2wt% of a flavoring, 0.4-2wt% of a coloring, 10-30wt% of a mineral raw material, and 0-0.5wt% of an anti-sticking oil.

[0008] Preferably, the first gelling agent is gelatin, specifically cowhide gelatin with a gel strength of 250.

[0009] Preferably, the second gelling agent is one or more selected from pectin, agar, gum arabic, gellan gum, and modified starch.

[0010] Preferably, the dietary fiber raw materials include one or more of the following: polydextrose, fructooligosaccharides, resistant dextrin, inulin, citrus fiber, apple fiber, corn fiber, and cassava fiber.

[0011] Preferably, the sugar alcohol raw material includes one or more of the following: maltitol, erythritol, sorbitol, mannitol, xylitol, sorbitol liquid, and maltitol liquid.

[0012] Preferably, the acidity regulator includes one or more of citric acid and its sodium salt, DL-malic acid and its sodium salt, lactic acid, and tartaric acid.

[0013] Preferably, the buffer salt includes one or more of sodium hexametaphosphate, sodium hydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, and sodium tripolyphosphate.

[0014] Preferably, the flavoring includes water-soluble flavoring and / or oil-soluble flavoring.

[0015] Preferably, the pigment includes natural pigments and / or synthetic pigments.

[0016] Preferably, the mineral raw materials include one or more of magnesium glycinate, magnesium citrate, magnesium oxide, magnesium gluconate, and L-threonate.

[0017] Preferably, the coating consists of an anti-sticking oil, citrus fiber, or a mixture of erythritol and an acidity regulator.

[0018] A method for preparing magnesium-rich gel gummies, comprising the following steps: Step 1: Using an electronic balance, weigh the following ingredients according to their mass percentages: 3-15 wt% of the first gelling agent, 0.2-2 wt% of the second gelling agent, 20-50 wt% of dietary fiber raw materials, 10-40 wt% of sugar alcohol raw materials, 3-10 wt% of acidity regulator, 0.3-1 wt% of buffer salt, 0.4-2 wt% of flavoring, 0.4-2 wt% of coloring, 10-30 wt% of mineral raw materials, and 0-0.5 wt% of anti-sticking oil. Step 2: Mix the first gelling agent with water at a ratio of 1:1.5 and stir at 60-75℃ until completely dissolved; Step 3: Dissolve the second gelling agent in water at a ratio of 1:10-20 at 90-100℃ until completely dissolved; Step 4: Add dietary fiber raw materials, sugar alcohol raw materials, and the second gelling agent aqueous solution to a mixing and heating stirring device and mix evenly. Set the temperature to 100-140℃ and continue cooking until the sugar solution reaches 75-90% solids to obtain the sugar solution. Step 5: Cool the sugar solution from Step 4 to 65-80℃, add the first gelling agent aqueous solution from Step b, and stir until homogeneous; Step 6: Mix magnesium nutrient fortifier, liquid sugar alcohol raw material, and purified water at a ratio of 1:0.8-1.5:0.2-1.4 to obtain an efficacy solution; Step 7: Add the efficacy solution from Step 6 to Step e, then add the fragrance, coloring, and acidity regulator, stir well, and control the solid content to 68%-76%; Step 8: Pour the mixture obtained in Step 7 into the mold using a casting hopper, and then dry it for 5 hours at a temperature of 15-20℃ and a humidity of ≤30%. Then transfer it to a temperature of 25-35℃ and a humidity of ≤30% and dry it until the solid content is ≥83%. Step 9: Demold the dried gummies, set the coating machine speed to 20-45 r / min, add 0.1-0.5% anti-sticking oil to gloss them, or coat them with a mixture of dietary fiber or erythritol and acidity regulator to obtain the finished gummies.

[0019] Compared with the prior art, the beneficial effects of the present invention are: 1. This invention uses magnesium glycinate, magnesium citrate, magnesium oxide, magnesium gluconate, and magnesium L-threonate as magnesium fortifiers, which are stable, have high absorption rate, good absorption, high bioavailability, and good magnesium supplementation effect. 2. This invention uses sugar alcohols combined with dietary fiber to reduce calorie intake, enhance satiety, supplement magnesium, and support gut health. 3. This invention has a chewy texture and does not contain high-intensity sweeteners such as sucralose or steviol glycosides, making it easily accepted by a wide range of consumers. Attached Figure Description

[0020] Figure 1 The graphs show the sensory evaluation and stability assessment of this invention. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Comparative Example 1 a. Weigh the following by weight percentage using an electronic balance: 10 wt% fish skin gelatin with a freezing power of 250, 0.4 wt% gum arabic, 10 wt% inulin, 5 wt% resistant dextrin, 10 wt% maltitol, 25 wt% maltitol solution, 4 wt% citric acid, 8 wt% tartaric acid, 0.6 wt% sodium tripolyphosphate, 1 wt% sweet orange flavoring, 1.4 wt% purple carrot concentrate, 8 wt% magnesium citrate, 20 wt% magnesium gluconate, 2 wt% magnesium oxide, and 0.2 wt% anti-sticking oil; b. Mix gelatin and water in a 1:1.5 ratio and stir at 60-75℃ until completely dissolved; c. First, mix gum arabic with water at a ratio of 1:10, and stir at 90-100℃ until completely dissolved; d. Add inulin, resistant dextrin, maltitol, maltitol solution, and gum arabic solution to a mixing and heating stirring device and mix evenly. Set the temperature to 100-140℃ and continue cooking until the sugar solution reaches 88% solids to obtain the sugar solution. e. Cool the sugar solution from step d to 70°C, add the gelatin aqueous solution from step b, and stir until well combined; f. Mix magnesium fortifier (magnesium citrate, magnesium gluconate and magnesium oxide), maltitol solution and purified water at a ratio of 1:0.6-0.8 to obtain an efficacy solution; g. Add the solution from step f to step e, then add sweet orange flavoring, concentrated purple carrot juice, sodium tripolyphosphate, and acidity regulator, stir well, and control the solid content to 72%; h. Pour the mixture obtained in step g into the mold using a casting hopper, and then dry it for 5 hours at a temperature of 15-20℃ and a humidity of ≤30%, and then transfer it to a temperature of 25-35℃ and a humidity of ≤30% to dry it until the solid content is ≥83%. i. Demold the dried gummies, set the coating machine speed to 20-45 r / min, add 0.2 wt% anti-sticking oil to coat them, and obtain the finished gummies.

[0023] Comparative Example 2 a. Weigh the following by mass percentage using an electronic balance: 12wt% porcine gelatin with a freezing power of 250, 0.4wt% agar, 5wt% polydextrose, 4wt% resistant dextrin, 3wt% sorbitol, 6wt% erythritol, 28wt% maltitol solution, 2wt% citric acid, 6wt% tartaric acid, 4wt% malic acid, 0.4wt% disodium hydrogen phosphate, 0.8wt% lychee flavoring, 0.4wt% carmine, 20wt% magnesium glycine, and 12wt% magnesium L-threonate. b. Mix gelatin and water in a 1:1.5 ratio and stir at 60-75℃ until completely dissolved; c. Dissolve the agar in water at a ratio of 1:20 at 90-100℃ until completely dissolved; d. Add inulin, resistant dextrin, sorbitol, maltitol solution, and agar solution to a mixing and heating stirring device and mix evenly. Set the temperature to 100-140℃ and continue cooking until the sugar solution reaches 89% solids to obtain the sugar solution. e. Cool the sugar solution from step d to 75°C, add the gelatin aqueous solution from step b, and stir until well mixed; f. Mix magnesium fortifier (magnesium glycinate and magnesium L-threonate), maltitol solution, and purified water at a ratio of 1:0.8:0.2 to obtain an efficacy solution; g. Add the efficacy solution from step f to step e, then add the fragrance, coloring, and acidity regulator, stir well, and control the solid content to 73%; h. Pour the mixture obtained in step g into the mold using a casting hopper, and then dry it for 5 hours at a temperature of 15-20℃ and a humidity of ≤30%, and then transfer it to a temperature of 25-35℃ and a humidity of ≤30% to dry it until the solid content is ≥83%. i. Demold the dried gummies, set the coating machine speed to 20-45 r / min, add a mixture of 6 wt% erythritol and 0.5 wt% acidity regulator to obtain the finished gummies.

[0024] Comparative Example 3 a. Weigh the following by mass percentage using an electronic balance: 14wt% pigskin gelatin with a freeze strength of 220, 1wt% gellan gum, 5wt% polydextrose, 4wt% resistant dextrin, 3wt% mannitol, 20wt% maltitol solution, 8wt% tartaric acid, 4wt% malic acid, 8wt% tartaric acid, 0.8wt% sodium hexametaphosphate, 1.2wt% pineapple flavoring, 0.4wt% annatto, 4wt% magnesium citrate, 12wt% magnesium glycine, 10wt% magnesium gluconate, and 0.1wt% anti-sticking oil; b. Mix gelatin and water in a 1:1.5 ratio and stir at 60-75℃ until completely dissolved; c. Dissolve gellan gum completely in water at a ratio of 1:10 at 90-100℃. d. Add polydextrose, resistant dextrin, mannitol, maltitol solution, and gellan gum solution to a mixing and heating stirring device and mix evenly. Set the temperature to 100-140℃ and continue cooking until the sugar solution reaches 75-90% solids to obtain the sugar solution. e. Cool the sugar solution from step d to 65-80℃, add the gelatin aqueous solution from step b, and stir until well mixed; f. Mix magnesium fortifier (magnesium citrate, magnesium glycine, and magnesium gluconate), maltitol solution, and purified water in a ratio of 1:1.2:1 to obtain an efficacy solution; g. Add the solution from step f to step e, then add pineapple flavoring, annatto, sodium hexametaphosphate, malic acid, and tartaric acid, stir well, and control the solid content to 70%; h. Pour the mixture obtained in step g into the mold using a casting hopper, and then dry it for 5 hours at a temperature of 15-20℃ and a humidity of ≤30%, and then transfer it to a temperature of 25-35℃ and a humidity of ≤30% to dry it until the solid content is ≥83%. i. Demold the dried gummies, set the coating machine speed to 20-45 r / min, add 0.1 wt% anti-sticking oil to coat them, and obtain the finished gummies.

[0025] Sensory evaluations were conducted using Examples 1-5 (on a scale of 1-10, with 1 being the lowest and 10 being the highest), and stability was assessed (32°C, 75%RH, observed for 4 months): Depend on Figure 1 It can be seen that, in terms of flavor, the mixture of erythritol and acidity regulator has a better sweet and sour taste than the mixture of anti-sticking oil or citrus fiber; in terms of stability, bovine gelatin is better than fish gelatin and pig gelatin. For flavor, Comparative Example 2, the mixture of erythritol and acidity regulator can be used as a reference.

[0026] In summary, this invention uses magnesium glycinate, magnesium citrate, magnesium oxide, magnesium gluconate, and L-threonate as magnesium fortifiers, which are stable, highly absorbable, readily absorbed, bioavailable, and effective in supplementing magnesium. Furthermore, it incorporates sugar alcohols with dietary fiber to reduce calorie intake, enhance satiety, and support gut health while supplementing magnesium. The product has a pleasant, elastic texture and is free of highly sweetened agents such as sucralose and steviol glycosides, making it easily acceptable to a wide range of consumers.

[0027] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, technology, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, technology, article, or apparatus.

[0028] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A magnesium-rich gel gummy, characterized in that: The finished gummy candy contains ≥30mg / g of magnesium element. The gummy candy product, based on the total weight of the gelled gummy candy, mainly includes the following components: 3-15wt% of a first gelling agent, 0.2-2wt% of a second gelling agent, 20-50wt% of dietary fiber raw materials, 10-40wt% of sugar alcohol raw materials, 3-10wt% of acidity regulator, 0.3-1wt% of buffer salt, 0.4-2wt% of flavoring, 0.4-2wt% of coloring, 10-30wt% of mineral raw materials, and 0-0.5wt% of anti-sticking oil.

2. The magnesium-rich gel gummy according to claim 1, characterized in that: The first gelling agent is gelatin, specifically cowhide gelatin with a gel strength of 250.

3. The magnesium-rich gel gummy according to claim 1, characterized in that: The second gelling agent is selected from one or more of pectin, agar, gum arabic, gellan gum, and modified starch.

4. The magnesium-rich gel gummy according to claim 1, characterized in that: The dietary fiber raw materials include one or more of the following: polydextrose, fructooligosaccharides, resistant dextrin, inulin, citrus fiber, apple fiber, corn fiber, and cassava fiber.

5. The magnesium-rich gel gummy according to claim 1, characterized in that: The sugar alcohol raw materials include one or more of the following: maltitol, erythritol, sorbitol, mannitol, xylitol, sorbitol liquid, and maltitol liquid.

6. The magnesium-rich gel gummy according to claim 1, characterized in that: The acidity regulator includes one or more of citric acid and its sodium salt, DL-malic acid and its sodium salt, lactic acid, and tartaric acid.

7. The magnesium-rich gel gummy according to claim 1, characterized in that: The buffer salt includes one or more of sodium hexametaphosphate, sodium hydrogen phosphate, disodium hydrogen phosphate, sodium pyrophosphate, and sodium tripolyphosphate.

8. The magnesium-rich gel gummy according to claim 1, characterized in that: The flavorings include water-soluble flavorings and / or oil-soluble flavorings.

9. The magnesium-rich gel gummy according to claim 1, characterized in that: The pigments include natural pigments and / or synthetic pigments.

10. The magnesium-rich gel gummy according to claim 1, characterized in that: The mineral raw materials include one or more of magnesium glycinate, magnesium citrate, magnesium oxide, magnesium gluconate, and L-threonate.

11. The magnesium-rich gel gummy according to claim 1, characterized in that: External application of anti-sticking oil, citrus fiber, or a mixture of erythritol and acidity regulator.

12. A method for preparing a magnesium-enriched gel gummy, based on the magnesium-enriched gel gummy according to claims 1-11, characterized in that: Its preparation method includes the following steps: Step 1: Using an electronic balance, weigh the following ingredients according to their mass percentages: 3-15 wt% of the first gelling agent, 0.2-2 wt% of the second gelling agent, 20-50 wt% of dietary fiber raw materials, 10-40 wt% of sugar alcohol raw materials, 3-10 wt% of acidity regulator, 0.3-1 wt% of buffer salt, 0.4-2 wt% of flavoring, 0.4-2 wt% of coloring, 10-30 wt% of mineral raw materials, and 0-0.5 wt% of anti-sticking oil. Step 2: Mix the first gelling agent with water at a ratio of 1:1.5 and stir at 60-75℃ until completely dissolved; Step 3: Dissolve the second gelling agent in water at a ratio of 1:10-20 at 90-100℃ until completely dissolved; Step 4: Add dietary fiber raw materials, sugar alcohol raw materials, and the second gelling agent aqueous solution to a mixing and heating stirring device and mix evenly. Set the temperature to 100-140℃ and continue cooking until the sugar solution reaches 75-90% solids to obtain the sugar solution. Step 5: Cool the sugar solution from Step 4 to 65-80℃, add the first gelling agent aqueous solution from Step b, and stir until homogeneous; Step 6: Mix magnesium nutrient fortifier, liquid sugar alcohol raw material, and purified water at a ratio of 1:0.8-1.5:0.2-1.4 to obtain an efficacy solution; Step 7: Add the efficacy solution from Step 6 to Step e, then add the fragrance, coloring, and acidity regulator, stir well, and control the solid content to 68%-76%; Step 8: Pour the mixture obtained in Step 7 into the mold using a casting hopper, and then dry it for 5 hours at a temperature of 15-20℃ and a humidity of ≤30%. Then transfer it to a temperature of 25-35℃ and a humidity of ≤30% and dry it until the solid content is ≥83%. Step 9: Demold the dried gummies, set the coating machine speed to 20-45 r / min, add 0.1-0.5% anti-sticking oil to gloss them, or coat them with a mixture of dietary fiber or erythritol and acidity regulator to obtain the finished gummies.

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