Sichuan pepper polysaccharide soft sweets and preparation method thereof

Abstract

The invention discloses Chinese prickly ash polysaccharide soft sweets and a preparation method thereof.The soft sweets comprise water, sugar, Chinese prickly ash polysaccharide and gels, the sugar is at least one of sweetening agents such as white granulated sugar, honey and xylitol, and the gels are at least one of gels such as gelatin tablets, agar, pectin or carrageenan. Artificial additives are avoided, and the soft sweets have remarkable antioxidant activity, such as free radical scavenging capacity, meet the snack requirements, and also can provide health-care functions, such as immunity enhancement, antisepsis and anti-inflammation.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of functional food technology, in particular to a Zanthoxylum bungeanum polysaccharide soft candy and a preparation method thereof. BACKGROUND

[0002] At present, as a popular leisure food, soft candy has appeared in the market with some added vitamins, minerals or conventional plant extracts (such as wolfberry, turmeric) to improve product competitiveness. However, the functions of these added ingredients are relatively common, and the homogenization phenomenon is serious, which is difficult to form a unique product differentiation advantage. Zanthoxylum bungeanum polysaccharide, as a natural active polysaccharide extracted from traditional spice Zanthoxylum bungeanum, has been confirmed by modern research to have significant antioxidant, anti-inflammatory, immune regulation and prebiotic activities, and has great potential in the fields of medicine and high-end health products. However, due to its unique spicy flavor and poor compatibility with candy systems in terms of solubility and viscosity, there is no public report of its successful application in soft candy and other popular candy products. When Zanthoxylum bungeanum polysaccharide is directly introduced into candy, its strong characteristic flavor needs to be overcome, which conflicts with the sweet flavor system of traditional soft candy and affects consumer acceptance. Therefore, the present application aims to overcome the above technical gaps and challenges, and for the first time, Zanthoxylum bungeanum polysaccharide is innovatively applied as a core functional ingredient in soft candy products. Through scientific formula design and process optimization, the present application not only effectively masks or transforms the undesirable flavor of Zanthoxylum bungeanum polysaccharide, achieving a good balance between health benefits and pleasant taste, but also provides a functional soft candy preparation scheme with simple process and suitable for industrial production. SUMMARY

[0003] The present application aims to provide a Zanthoxylum bungeanum polysaccharide soft candy and a preparation method thereof, which solves the problem of single function of existing soft candy, and provides a soft candy with antioxidant, antibacterial and other health functions by adding Zanthoxylum bungeanum polysaccharide, to meet the needs of consumers for healthy food.

[0004] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a Zanthoxylum bungeanum polysaccharide soft candy and a preparation method thereof, comprising the following steps: (1) preparing a Zanthoxylum bungeanum polysaccharide soft candy; made from the following raw materials by weight: water 80g, sugar 8g, Zanthoxylum bungeanum polysaccharide 8g, gelling agent 4g; (2) a method for extracting Zanthoxylum bungeanum polysaccharide for preparing a Zanthoxylum bungeanum polysaccharide soft candy; The Zanthoxylum bungeanum raw material is ground and defatted, filtered, and the residue is retained; The residue is decocted, concentrated and centrifuged, and the supernatant is concentrated to obtain a concentrated solution; adding 4 times volume of ethanol to the concentrated solution for alcohol precipitation, and collecting the precipitate; reconstituting the precipitate to obtain a reconstituted solution; dialyzing the reconstituted solution, and then concentrating to obtain a purified polysaccharide solution; lyophilizing the purified polysaccharide solution to obtain the Zanthoxylum bungeanum polysaccharide.

[0005] A preparation method of Zanthoxylum bungeanum polysaccharide soft candy, comprising the following steps: a) heating water to 50-60°C; b) adding sugar and Zanthoxylum bungeanum polysaccharide to the hot water, and stirring until completely dissolved; c) adding a gelling agent, and continuing to stir until the gelling agent is completely dissolved to form a uniform solution; d) pouring the solution into a mold, and after cooling to room temperature, refrigerating to shape, and demolding to obtain the Zanthoxylum bungeanum polysaccharide soft candy.

[0006] The gelling agent in step (c) is a gelatin sheet.

[0007] The gelatin sheet in step (c) can be replaced by agar, pectin or carrageenan, etc.

[0008] The sugar in step (b) can be replaced by honey, xylitol or other sweeteners.

[0009] The temperature for refrigeration in step (d) is 4°C, and the refrigeration time is 2 hours.

[0010] After pouring into the mold in step (d), the mold is slightly shaken to eliminate residual air bubbles and make the surface flat.

[0011] The ratio of water, sugar, Zanthoxylum bungeanum polysaccharide and gelling agent is 80:8:8:4.

[0012] The Zanthoxylum bungeanum polysaccharide obtained by the extraction method has a purity of ≥90% as a functional ingredient.

[0013] As a general technical concept, the present application also provides a Zanthoxylum bungeanum polysaccharide soft candy prepared by the above preparation method.

[0014] As a general technical concept, the present application also provides the use of the above Zanthoxylum bungeanum polysaccharide soft candy in health-care soft candies.

[0015] Compared with the prior art, the present application has the following beneficial effects: 1. By adding Zanthoxylum bungeanum polysaccharide, the soft candy has significant antioxidant activity, such as free radical scavenging ability, and the antioxidant effect is about 30% higher than that of ordinary soft candy; at the same time, the soft candy has soft taste and moderate sweetness, and is easy to accept.

[0016] 2. The soft candy of the present application not only meets the demand for snacks, but also provides health functions, such as enhancing immunity and resisting bacteria and inflammation.

[0017] 3. Compared with traditional soft candy, the present application introduces natural Zanthoxylum bungeanum polysaccharide, avoids artificial additives, and improves the health value of the product; compared with other functional soft candy, the present application utilizes the unique performance of Zanthoxylum bungeanum polysaccharide to broaden the application range of the soft candy. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The figure is a flowchart of the extraction process of Zanthoxylum bungeanum polysaccharide of the present application.

[0019] Figure 2 The figure is a flowchart of the preparation process of Zanthoxylum bungeanum polysaccharide soft candy of the present application. DETAILED DESCRIPTION

[0020] In order to make the technical means, creative features, purposes and effects achieved by the present application easy to understand, the present application will be further described below in combination with specific embodiments.

[0021] In the description of the present application, it should be noted that the directions or position relationships indicated by the terms "upper", "lower", "inner", "outer", "front end", "rear end", "two ends", "one end", "the other end" and the like are based on the directions or position relationships shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and therefore cannot be understood as limiting the present application in that the devices or elements indicated must have a specific direction, be constructed and operated in a specific direction. Therefore, it cannot be understood as a limitation of the present application. In addition, the terms "first" and "second" are only for the purpose of description, and cannot be understood as indicating or implying relative importance.

[0022] In the description of the present application, it should be noted that unless otherwise explicitly specified and limited, the terms "mounting", "provided with", "connection" and the like should be understood broadly, for example, "connection" can be fixed connection, can also be detachable connection, or integrally connected; can be mechanical connection, can also be electrical connection; can be directly connected, can also be indirectly connected through an intermediate medium, can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0023] The technical solutions in the embodiments of the present application will be described clearly and completely below in combination with the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, not all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0024] Example 1: Please refer to Figure 1The present invention provides an embodiment of a Sichuan pepper polysaccharide soft candy and its preparation method, characterized by comprising the following steps: 1. Preparation of Sichuan pepper polysaccharide soft candy; It is made from the following ingredients in parts by weight: 80g water, 8g sugar, 8g Sichuan pepper polysaccharide, and 4g gelling agent; 2. A method for extracting Sichuan pepper polysaccharide from Sichuan pepper polysaccharide soft candy; After crushing the Sichuan peppercorn raw material, degrease it, filter it, and retain the filter residue; The filter residue is boiled, concentrated, and centrifuged. The supernatant is then concentrated to obtain a concentrated solution. Add 4 times the volume of ethanol to the concentrate for alcohol precipitation and collect the precipitate; The precipitate was redissolved to obtain a complex solution; The complex solution was dialyzed and then concentrated to obtain a purified polysaccharide solution; The purified polysaccharide solution was freeze-dried to obtain the Sichuan pepper polysaccharide.

[0025] A method for preparing the Sichuan pepper polysaccharide soft candy includes the following steps: a) Heat the water to 50°-60°C; this is the optimal dissolution temperature, sufficient to quickly dissolve the sugar and Sichuan pepper polysaccharides, without being too high and causing excessive water evaporation or premature denaturation and inactivation of the subsequently added gelling agent. b) Add sugar and Sichuan pepper polysaccharide to hot water and stir until completely dissolved; dissolve the sugar and Sichuan pepper polysaccharide to ensure a homogeneous system; the role of sugar is to provide sweetness and precisely mask the pungent and numbing aftertaste of Sichuan pepper polysaccharide; secondly, sugar can increase the solid content of the system and work synergistically with the gelling agent to stabilize the structure. c) Add the gelling agent and continue stirring until the gelling agent is completely dissolved to form a homogeneous solution. Adding the gelling agent afterward prevents aggregation that may occur due to competition for water absorption or charge interaction between the gelling agent and polysaccharides, ensuring a uniform and transparent gel network. The gelling agent is used for structural shaping, giving the gummies elasticity and a chewy texture. d) Pour the solution into a mold, cool to room temperature, refrigerate to set, and then unmold to obtain Sichuan pepper polysaccharide soft candy.

[0026] The cooling and demolding process employs a gradient cooling method. Cooling at room temperature allows the gel network to initially form, followed by refrigeration at 4°C for 2 hours. This promotes further strengthening and stabilization of the gel network, making demolding easier and resulting in better glycosylation. The gelling agent in step (c) is gelatin tablets.

[0027] In step (d), the refrigeration temperature is 4°C, and the refrigeration time is 2 hours. After pouring the mixture into the mold in step (d), the mold is gently vibrated to eliminate residual air bubbles and smooth the surface, thus eliminating air bubbles generated during pouring and preventing voids in the finished product; this also ensures the sugar syrup flows evenly and the surface is smooth. The ratio of water, sugar, Sichuan pepper polysaccharide, and gelling agent is 80:8:8:4.

[0028] A type of Sichuan pepper polysaccharide soft candy contains Sichuan pepper polysaccharide obtained from Sichuan pepper raw materials through an extraction method as a functional ingredient, with a purity of ≥90%.

[0029] Weigh 80g of purified water and heat it to 55℃ in a pot. Add 8g of white sugar and 8g of Sichuan pepper polysaccharide (extracted from Sichuan pepper, purity ≥90%), and stir mechanically for 10 minutes until completely dissolved. Add 4g of gelatin sheets (brand: Baili), and continue stirring for 5 minutes until the solution is homogeneous. Pour the solution into a silicone mold, let it cool to room temperature, and then refrigerate at 4℃ for 2 hours. After unmolding, you will obtain Sichuan pepper polysaccharide soft candy. The resulting soft candy is pale yellow, has a chewy texture, a slight Sichuan pepper flavor, and retains its health benefits intact.

[0030] Example 2: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1, the difference is that the gelling agent is replaced by an equal amount of agar.

[0031] Example 3: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1, the difference is that the gelling agent is replaced by an equal amount of pectin.

[0032] Example 4: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1, the difference is that the gelling agent is replaced by an equal amount of carrageenan.

[0033] Example 5: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1, the difference is that the sugar is replaced with an equal amount of honey, which can increase the natural flavor and nutrition.

[0034] Example 6: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the sugar is replaced by an equal amount of xylitol. Xylitol can be used to make a sugar-free version, which is suitable for specific consumer groups such as diabetics.

[0035] Comparative Example 1: A kind of Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the content of Sichuan pepper polysaccharide is >8g, the health function of Sichuan pepper polysaccharide is increased, the taste is seriously deteriorated, the strong numbing and bitter aftertaste is difficult to be masked by the fixed amount of sugar, and the product becomes inedible.

[0036] Comparative Example 2: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the content of Sichuan pepper polysaccharide prepared is <8g, so the health care effect cannot be achieved, it loses its value as a functional soft candy, and becomes an ordinary soft candy.

[0037] Comparative Example 3: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the sugar content is >8g. Although it can better mask the off-flavor of Sichuan pepper polysaccharide, the sweetness is too high and the taste is too sweet, which does not conform to the trend of reducing sugar in healthy snacks. The high sugar concentration will compete for free water in the preparation process, resulting in a tighter gel network, hardening of the candy and decreased elasticity.

[0038] Comparative Example 4: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the sugar content is <8g, the sweetness is insufficient to neutralize the pungent and numbing taste of Sichuan pepper polysaccharide, the unpleasant flavor is highlighted, the product acceptability drops sharply, the role of sugar as a solid and humectant is weakened, the candy may be too soft and sticky, and it is more likely to lose water during storage.

[0039] Comparative Example 5: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the content of gelling agent is >4g, the gel network is too strong, the candy is like rubber or jelly block, and it loses the chewy and soft texture that soft candy should have.

[0040] Comparative Example 6: A Sichuan pepper polysaccharide soft candy, the equipment, ingredients and contents used in each step of its preparation method are the same as those in Example 1. The difference is that the content of gelling agent is <4g, the gel network strength is insufficient, which causes the candy to be unable to be completely demolded from the mold, the finished product is too soft, easily deformed, sticky to teeth, has poor water retention, is very easy to release water, and has a shortened shelf life.

[0041] The above descriptions are merely embodiments of the present invention, and common knowledge regarding specific structures and characteristics of the solutions is not described in detail here. It will be apparent to those skilled in the art that the present invention is not limited to the details of the above exemplary embodiments, and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the present invention is defined by the appended claims rather than the foregoing description. Therefore, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A Sichuan pepper polysaccharide soft candy and its preparation method, characterized in that, Includes the following steps: (1) Preparation of Sichuan pepper polysaccharide soft candy; It is made from the following ingredients in parts by weight: 80g water, 8g sugar, 8g Sichuan pepper polysaccharide, and 4g gelling agent; (2) A method for extracting Sichuan pepper polysaccharide from Sichuan pepper polysaccharide soft candy; After crushing the Sichuan peppercorn raw material, degrease it, filter it, and retain the filter residue; The filter residue is boiled, concentrated, and centrifuged. The supernatant is then concentrated to obtain a concentrated solution. Add 4 times the volume of ethanol to the concentrate for alcohol precipitation and collect the precipitate; The precipitate was redissolved to obtain a complex solution; The complex solution was dialyzed and then concentrated to obtain a purified polysaccharide solution; The purified polysaccharide solution was freeze-dried to obtain the Sichuan pepper polysaccharide.

2. A method for preparing the Sichuan pepper polysaccharide soft candy as described in claim 1, characterized in that, Includes the following steps: a) Heat the water to 50°-60°C; b) Add sugar and Sichuan pepper polysaccharide to hot water and stir until completely dissolved; c) Add the gelling agent and continue stirring until the gelling agent is completely dissolved to form a homogeneous solution; d) Pour the solution into a mold, cool to room temperature, refrigerate to set, and then unmold to obtain Sichuan pepper polysaccharide soft candy.

3. The method for preparing Sichuan pepper polysaccharide soft candy according to claim 2, characterized in that: The gelling agent in step (c) is gelatin tablets.

4. The Sichuan pepper polysaccharide soft candy and its preparation method according to claim 3, characterized in that: The gelatin tablets in step (c) can be replaced with gelling agents such as agar, pectin, or carrageenan.

5. The Sichuan pepper polysaccharide soft candy and its preparation method according to claim 2, characterized in that: The sugar in step (b) can be replaced with sweeteners such as honey or xylitol.

6. The Sichuan pepper polysaccharide soft candy and its preparation method according to claim 2, characterized in that: The refrigeration in step (d) is carried out at a temperature of 4°C for 2 hours.

7. The Sichuan pepper polysaccharide soft candy and its preparation method according to claim 2, characterized in that: In step (d), after injection into the mold, the mold is slightly vibrated to eliminate residual air bubbles and smooth the surface.

8. The Sichuan pepper polysaccharide soft candy and its preparation method according to claim 1, characterized in that: The ratio of water, sugar, Sichuan pepper polysaccharide, and gelling agent is 80:8:8:

4.

9. A kind of Sichuan pepper polysaccharide soft candy, characterized in that, It contains Sichuan pepper polysaccharide extracted from Sichuan pepper raw materials using the method described in claim 1 as a functional component, with a purity ≥90%.

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