Low-sugar slow-release fragrant orange soft sweets and preparation method thereof

Abstract

The invention discloses low-sugar slow-release fragrant orange soft sweets and a preparation method thereof, and relates to the technical field of soft sweets. The candy comprises a core material raw material, a soft package raw material and an outer sugar coating layer raw material, the core material comprises the following raw materials: lactic acid bacteria fermentation liquor, coconut oil, phospholipid, orange powder, fructo-oligosaccharide and pectin; the soft package raw materials comprise maltitol, starch, orange powder, xylitol, palm oil, coconut oil, gelatin and chitosan; the outer wrapping sugar layer comprises the following raw materials: fructose, orange powder, maltitol, citric acid, vitamin C and gelatin. The preparation method comprises the following steps: preparing the core raw material into an opacifying sugar core raw material; preparing hollow soft capsule sugar from soft package raw materials; injecting the emulsion-like candy core raw material into the hollow soft capsule candy by using injection equipment; the raw materials of the external sugar layer are prepared into a turbid gel solution, and the hollow soft capsule sugar is wrapped with the turbid gel solution to form the soft sweets. In the chewing process and the overflowing of the sugar core, the orange powder component can be remained in the oral cavity, the orange fragrance taste can be kept for a long time, and the oral cavity can be fragrant for a long time.

Description

Technical Field

[0001] This invention belongs to the field of gummy technology, and in particular relates to low-sugar slow-release flavored orange gummy candy and its preparation method. Background Technology

[0002] Gummies are beloved by consumers; however, most commercially available gummies primarily satisfy taste and texture needs, offering limited functionality and potentially leading to weight gain and tooth decay. Therefore, there is a potential demand for functional gummies that are more nutritious and healthier, fulfilling people's desires for well-being and beauty. In actual gummy production, the high moisture content necessitates careful selection of the colloid, impacting the final quality characteristics. Furthermore, the addition of functional additives to functional gummies affects their flavor and texture, requiring adjustments to the types and amounts of food gums and functional additives used based on the specific manufacturing process.

[0003] Current gummies have a limited texture, lack multiple layers, are not elastic enough, and their aroma disappears quickly after ingestion. Furthermore, existing technologies struggle to effectively infuse the lactic acid flavor into gummies. Consequently, the milky aroma of cheese hard candies cannot be experienced after processing. Summary of the Invention

[0004] The purpose of this invention is to provide low-sugar slow-release flavored orange gummies and their preparation method. By setting a sugar core structure with two layers of coating and inner core, it is possible to experience a variety of tastes and the lactic acid aroma of the sugar core. This solves the problems of existing gummies having a single taste, only having elasticity and chewiness, and being unable to experience a variety of sugar flavors and lactic acid aromas, and also being unable to retain the aroma in the mouth for a long time.

[0005] To solve the above-mentioned technical problems, the present invention is achieved through the following technical solution:

[0006] This invention relates to low-sugar, slow-release flavored orange gummies, comprising core material, soft packaging material, and outer sugar layer material;

[0007] The core material raw materials, by weight, include 10-15 parts of lactic acid bacteria fermentation liquid, 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin;

[0008] The soft packaging raw materials, by weight, include 10-15 parts maltitol, 20-30 parts starch, 0.5-1.5 parts orange powder, 0.5-1.0 parts xylitol, 2-3 parts palm oil, 2-3 parts coconut oil, 5-10 parts gelatin, and 0.2-0.3 parts chitosan;

[0009] The outer sugar layer ingredients, by weight, include 15-20 parts fructose, 2-5 parts orange powder, 3-5 parts maltitol, 0.5-1.0 parts citric acid, 0.1-0.3 parts vitamin C, and 3-5 parts gelatin;

[0010] The soft-pack material is prepared into empty soft capsules, the core material is prepared into an emulsified sugar core, and the emulsified sugar core is injected into the interior of the empty soft capsules. The outer sugar layer material is made into an elastic outer coating and wrapped around the empty soft capsules.

[0011] The present invention is further configured such that the lactic acid bacteria fermentation liquid uses cooked milk and adds cheese and xylitol as fermentation emulsion, and the bacteria in the lactic acid bacteria fermentation liquid include Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus.

[0012] The present invention is further configured such that the orange powder is made by mixing orange powder made from dried and ground orange pulp with sodium citrate.

[0013] The present invention is further configured such that the starch is selected from one or more of acid-modified starch, esterified starch, and pregelatinized starch.

[0014] The present invention is further configured such that the elasticity of the empty soft capsule is 15-20 kPa, and the elasticity of the elastic outer coating is 20-35 kPa.

[0015] The preparation method of low-sugar slow-release flavored orange gummies uses the above-mentioned raw materials for low-sugar slow-release flavored orange gummies. The specific preparation steps are as follows:

[0016] S1: Prepare 10-15 parts of lactic acid bacteria fermentation broth. After fermentation, sterilize the broth. Then add 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin. Heat and stir at 45-55℃ until completely dissolved and mixed. Then concentrate the mixed raw materials to make a milky sugar core raw material.

[0017] S2: Weigh 20-30 parts of starch and pour it into water. Heat and stir to dissolve the starch at 40-50℃. Add 15-20 parts of fructose, 2-5 parts of orange powder, 3-5 parts of maltitol, 0.5-1.0 parts of citric acid, and 0.1-0.3 parts of vitamin C to the starch solution and stir to dissolve. Then slowly add gelatin until the solution becomes gelatinous. Prepare empty soft capsules using a capsule machine.

[0018] S3: Use an injection device to inject the milky sugar core material into the empty soft capsule candy. The temperature of the milky sugar core material during injection is 40-50℃. Then let the empty soft capsule candy cool naturally until the milky sugar core material cools to room temperature and solidifies.

[0019] S4: Weigh 15-20 parts of fructose and add them to water to heat and dissolve to prepare sugar water. Then add 2-5 parts of orange powder, 3-5 parts of maltitol, 0.5-1.0 parts of citric acid and 0.1-0.3 parts of vitamin C to the sugar water and stir to dissolve. Then add gelatin and heat to dissolve to make a gel-like solution. Wrap the gel-like solution around the hollow soft capsules filled with the milky sugar core material and cool to room temperature to form soft candy.

[0020] The present invention is further configured such that the lactic acid bacteria fermentation broth is prepared by adding xylitol to cooked milk as a fermentation broth, and fermenting Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus in the fermentation broth at 40°C for 8-12 hours, and then refrigerating it at 4-8°C for later use.

[0021] The present invention is further configured such that the orange powder is prepared by crushing orange pulp with a juicer, adding sodium citrate to the orange juice to dissolve it, concentrating it, drying it in the sun, and then pulverizing it into powder to make orange powder.

[0022] The present invention is further configured such that, after the gummies are prepared, their surface is sprinkled with powdered sugar.

[0023] The present invention has the following beneficial effects:

[0024] 1. This invention mixes orange-flavored raw materials with lactic acid fermentation emulsion to make an orange-flavored lactic acid candy core. When chewing the gummy candy, the core overflows and flows onto or sticks to the tongue. The light orange flavor and the milky aroma of lactic acid make the gummy candy taste better. In addition, the two outer layers with different textures and different elasticity make the taste even better and improve the taste of the gummy candy.

[0025] 2. During the chewing process and as the sugar core overflows, the orange powder component will remain in the mouth, preserving the orange flavor for a long time and leaving a lingering fragrance in the mouth.

[0026] Of course, any product implementing this invention does not necessarily need to achieve all of the advantages described above at the same time. Detailed Implementation

[0028] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. 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 of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0029] This invention relates to low-sugar slow-release flavored orange gummies, comprising core material raw materials, soft packaging raw materials, and outer sugar coating material;

[0030] The core material raw materials, by weight, include 10-15 parts of lactic acid bacteria fermentation liquid, 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin;

[0031] The soft packaging raw materials, by weight, include 10-15 parts maltitol, 20-30 parts starch, 0.5-1.5 parts orange powder, 0.5-1.0 parts xylitol, 2-3 parts palm oil, 2-3 parts coconut oil, 5-10 parts gelatin, and 0.2-0.3 parts chitosan;

[0032] The outer sugar layer ingredients, by weight, include 15-20 parts fructose, 2-5 parts orange powder, 3-5 parts maltitol, 0.5-1.0 parts citric acid, 0.1-0.3 parts vitamin C, and 3-5 parts gelatin;

[0033] The preparation steps for Product 1 are as follows:

[0034] S1: Prepare 10 parts of lactic acid bacteria fermentation liquid. After fermentation, sterilize the liquid. Then add 1.0 part of coconut oil, 0.5 part of phospholipids, 0.8 part of orange powder, 1 part of fructooligosaccharides and 2 parts of pectin. Heat and stir at 45°C until completely dissolved and mixed. Then concentrate the mixed raw materials to make a milky sugar core raw material.

[0035] S2: Weigh 20 parts of starch and pour it into water. Heat and stir to dissolve the starch at 40℃. Add 15 parts of fructose, 2 parts of orange powder, 3 parts of maltitol, 0.5 parts of citric acid and 0.1 parts of vitamin C to the starch solution and stir to dissolve. Then slowly add gelatin until the solution becomes gelatinous. Prepare empty soft capsules using a capsule machine.

[0036] S3: Use an injection device to inject the milky sugar core material into the empty soft capsule candy. The temperature of the milky sugar core material is 40°C during injection. Then allow the empty soft capsule candy to cool naturally until the milky sugar core material cools to room temperature and solidifies.

[0037] S4: Weigh 15 parts of fructose and add them to water to heat and dissolve to prepare sugar water. Then add 2 parts of orange powder, 3 parts of maltitol, 0.5 parts of citric acid and 0.1 parts of vitamin C to the sugar water and stir to dissolve. Then add gelatin and heat to dissolve to make a gel-like solution. Wrap the gel-like solution around the hollow soft capsules filled with the milky sugar core material and cool to room temperature to form soft candy (product one).

[0038] The preparation steps for Product 2 are as follows:

[0039] S1: Prepare 15 parts of lactic acid bacteria fermentation broth. After fermentation, sterilize the broth. Then add 0.5 parts of coconut oil, 0.3 parts of phospholipids, 0.3 parts of orange powder, 1.5 parts of fructooligosaccharides and 1 part of pectin. Heat and stir at 55°C until completely dissolved and mixed. Then concentrate the mixed raw materials to make a milky sugar core raw material.

[0040] S2: Weigh 30 parts of starch and pour it into water. Heat and stir to dissolve the starch at 50°C. Add 20 parts of fructose, 5 parts of orange powder, 5 parts of maltitol, 1.0 part of citric acid and 0.3 parts of vitamin C to the starch solution and stir to dissolve. Then slowly add gelatin until the solution becomes gelatinous. Prepare empty soft capsules using a capsule machine.

[0041] S3: Use an injection device to inject the milky sugar core material into the empty soft capsule candy. The temperature of the milky sugar core material is 50°C during injection. Then allow the empty soft capsule candy to cool naturally until the milky sugar core material cools to room temperature and solidifies.

[0042] S4: Weigh 20 parts of fructose and add them to water to heat and dissolve to prepare sugar water. Then add 5 parts of orange powder, 5 parts of maltitol, 1.0 part of citric acid and 0.3 parts of vitamin C to the sugar water and stir to dissolve. Then add gelatin and heat to dissolve to make a gel-like solution. Wrap the gel-like solution around the hollow soft capsules filled with the milky sugar core material and cool to room temperature to form soft candy (product 2).

[0043] The preparation steps for Product 3 are as follows:

[0044] S1: Prepare 10-15 parts of lactic acid bacteria fermentation broth. After fermentation, sterilize the broth. Then add 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin. Heat and stir at 45-55℃ until completely dissolved and mixed. Then concentrate the mixed raw materials to make a milky sugar core raw material.

[0045] S2: Mix the soft packaging material and the outer sugar layer material together to prepare a slurry, and make the second hollow soft capsule candy;

[0046] S3: Inject the milky sugar core material into the second hollow soft capsule candy. The temperature of the milky sugar core material is 45℃ during injection. Then, allow the hollow soft capsule candy to cool naturally until the milky sugar core material cools to room temperature and solidifies, thus making the soft candy (product three).

[0047] The preparation steps for Product Four are as follows:

[0048] The core material, soft packaging material, and outer sugar layer material are mixed and dissolved together to make a soft candy without a filling (Product 4).

[0049] Product 5: Soft candy purchased from the market.

[0050] Product 6: Two types of gummies purchased from the market.

[0051] Table 1 shows the scoring criteria for taste.

[0052]

[0053]

[0054] Product 1 was rated as follows: color 16, taste 35, texture 15, appearance 16, for a total score of 82. It is very elastic, with two different layers of elasticity, and the filling has a good milky aroma that can last for a long time.

[0055] Product 2 was scored as follows: color 17, taste 36, texture 14, appearance 17, for a total score of 84. It is very elastic, with two different layers of elasticity, and the filling has a good milky aroma that can last for a long time.

[0056] Product 3 was scored as follows: color 15, taste 28, texture 15, appearance 16, total score 77. It was very elastic, but only had one type of elasticity. The filling had a good milky aroma and the fragrance could last for a long time.

[0057] Product 4 was scored as follows: color 14, taste 32, texture 13, appearance 13, total score 72. It was very elastic, but only had one type of elasticity, no filling, poor milky aroma, and could not retain its fragrance for a long time.

[0058] Products five and six were purchased from the market; they lacked a frankincense filling and had no lingering orange scent. Their scores were between 65 and 75, lower than products one and two.

[0059] Table 2 shows the gummy candy test data.

[0060]

[0061]

[0062] Hardness and elasticity reflect the fullness and chewy texture of the gummy candy. Chewiness and stickiness mainly reflect the mouthfeel.

[0063] This indicates that when double-layered, the filling is less prone to leakage, has better elasticity and texture, and provides a better chewing experience.

[0064] In the description of this specification, references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the invention. In this specification, illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0065] The preferred embodiments of the present invention disclosed above are merely illustrative of the invention. These preferred embodiments do not exhaustively describe all details, nor do they limit the invention to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of the invention, thereby enabling those skilled in the art to better understand and utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims

1. Low-sugar, slow-release flavored orange gummies, characterized in that: This includes core material raw materials, flexible packaging raw materials, and outer sugar layer raw materials; The core material raw materials, by weight, include 10-15 parts of lactic acid bacteria fermentation liquid, 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin; The soft packaging raw materials, by weight, include 10-15 parts maltitol, 20-30 parts starch, 0.5-1.5 parts orange powder, 0.5-1.0 parts xylitol, 2-3 parts palm oil, 2-3 parts coconut oil, 5-10 parts gelatin, and 0.2-0.3 parts chitosan; The outer sugar layer ingredients, by weight, include 15-20 parts fructose, 2-5 parts orange powder, 3-5 parts maltitol, 0.5-1.0 parts citric acid, 0.1-0.3 parts vitamin C, and 3-5 parts gelatin; The soft-pack material is prepared into empty soft capsules, the core material is prepared into an emulsified sugar core, and the emulsified sugar core is injected into the interior of the empty soft capsules. The outer sugar layer material is made into an elastic outer coating and wrapped around the empty soft capsules.

2. The low-sugar slow-release flavored orange gummies according to claim 1, characterized in that, The lactic acid bacteria fermentation liquid uses cooked milk with added cheese and xylitol as the fermentation liquid, and the bacteria in the lactic acid bacteria fermentation liquid include Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus.

3. The low-sugar slow-release flavored orange gummies according to claim 1, characterized in that, The orange powder is made by mixing dried and ground orange pulp with sodium citrate.

4. The low-sugar slow-release flavored orange gummies according to claim 1, characterized in that, The starch is selected from one or more of acid-modified starch, esterified starch, and pregelatinized starch.

5. The low-sugar slow-release flavored orange gummies according to claim 1, characterized in that, The elasticity of the empty soft capsule candy is 15-20 kPa, and the elasticity of the elastic outer coating is 20-35 kPa.

6. A method for preparing low-sugar, slow-release flavored orange gummies, characterized in that, The low-sugar, slow-release flavored orange gummies described in any one of claims 1-5 are prepared using the following specific preparation steps: S1: Prepare 10-15 parts of lactic acid bacteria fermentation broth. After fermentation, sterilize the broth. Then add 0.5-1.0 parts of coconut oil, 0.3-0.5 parts of phospholipids, 0.3-0.8 parts of orange powder, 1-1.5 parts of fructooligosaccharides, and 1-2 parts of pectin. Heat and stir at 45-55℃ until completely dissolved and mixed. Then concentrate the mixed raw materials to make a milky sugar core raw material. S2: Weigh 20-30 parts of starch and pour it into water. Heat and stir to dissolve the starch at 40-50℃. Add 15-20 parts of fructose, 2-5 parts of orange powder, 3-5 parts of maltitol, 0.5-1.0 parts of citric acid, and 0.1-0.3 parts of vitamin C to the starch solution and stir to dissolve. Then slowly add gelatin until the solution becomes gelatinous. Prepare empty soft capsules using a capsule machine. S3: Use an injection device to inject the milky sugar core material into the empty soft capsule candy. The temperature of the milky sugar core material during injection is 40-50℃. Then let the empty soft capsule candy cool naturally until the milky sugar core material cools to room temperature and solidifies. S4: Weigh 15-20 parts of fructose and add them to water to heat and dissolve to prepare sugar water. Then add 2-5 parts of orange powder, 3-5 parts of maltitol, 0.5-1.0 parts of citric acid and 0.1-0.3 parts of vitamin C to the sugar water and stir to dissolve. Then add gelatin and heat to dissolve to make a gel-like solution. Wrap the gel-like solution around the hollow soft capsules filled with the milky sugar core material and cool to room temperature to form soft candy.

7. The method for preparing low-sugar slow-release flavored orange gummies according to claim 6, characterized in that, The lactic acid bacteria fermentation broth is prepared by adding xylitol to cooked milk as a fermentation broth, and fermenting Lactobacillus bulgaricus, Streptococcus thermophilus and Lactobacillus acidophilus in the fermentation broth at 40°C for 8-12 hours, and then refrigerating it at 4-8°C for later use.

8. The method for preparing low-sugar slow-release flavored orange soft candy according to claim 6, characterized in that, The orange powder is prepared by crushing orange pulp with a juicer, adding sodium citrate to the orange juice to dissolve it, concentrating the juice, drying it in the sun, and then grinding it into powder.

9. The method for preparing low-sugar slow-release flavored orange gummies according to claim 6, characterized in that, After the gummies are prepared, they are sprinkled with powdered sugar.

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