High-stability unsaturated fatty acid candy and preparation method thereof

Abstract

The invention discloses a high-stability unsaturated fatty acid candy and a preparation method thereof, and belongs to the technical field of gel candies. The candy comprises the following raw materials in parts by weight: 1-13 parts of colloid, 1-10 parts of modified starch, 2-20 parts of glycerol or vegetable oil, 2-60 parts of a sweetening agent, 10-40 parts of functional grease, 2-5 parts of an emulsion stabilizer and 0.1-3 parts of an acidity regulator. The preparation method comprises the following steps: (1) preparing a sugar-coating mixed solution; (2) preparing a mixed solution A; (3) preparing a mixed solution B; (4) preparing a mixed solution C; (5) preparing a sugar core mixed solution; and (6) extruding, pouring, shaping and drying the sugar coating mixed solution and the sugar core mixed solution to obtain the sugar. The candy disclosed by the invention can efficiently embed easily oxidized grease such as polyunsaturated fatty acid, reliably isolate environmental factors such as oxygen and moisture, and ensure that the product structure is uniform and stable, thereby having important significance for improving the product quality and technical reliability of functional candies.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of gel candy, more particularly to a high-stability unsaturated fatty acid candy and a preparation method thereof. BACKGROUND

[0002] Gel candies have become one of the ideal carriers of dietary nutritional supplements and functional foods due to their good palatability, portability and diverse forms. At present, a variety of nutritional candies with added functional ingredients (such as vitamins, minerals and polyunsaturated fatty acids) have appeared on the market.

[0003] However, successfully integrating functional ingredients that are susceptible to oxidation and sensitive to water oxygen, especially oils rich in polyunsaturated fatty acids (such as DHA algal oil, fish oil, ARA, flaxseed oil, conjugated linoleic acid, etc.) into a gel system and ensuring their stability during processing and shelf life are core technical challenges that the field has been facing for a long time, mainly in the following two aspects. The traditional production process of gel candies usually involves high-temperature boiling and the promotion of gel formation under acidic conditions. This environment is extremely unfavorable for heat-sensitive and acid-sensitive ingredients. For polyunsaturated fatty acids, high temperatures can significantly accelerate their oxidation and rancidity process, leading to a decrease in the content of key active ingredients and the generation of unpleasant rancid taste, which seriously affects product quality and consumer acceptance. In addition, the gel candy system itself has a certain water activity, and the sugar body has a certain permeability to oxygen, so the oil component will continue to face the risk of oxidation during long-term storage. Existing solutions focus more on adding antioxidants or microencapsulating in the raw material stage, but the effect is limited in the case of insufficient protection of the sugar body itself during subsequent high-temperature processing.

[0004] In order to load oil functional ingredients, the existing gel candies mostly adopt the following two structures, but both have obvious defects. One is a homogeneous dispersion structure, in which the oil is directly or simply emulsified and dispersed in the entire sugar gel matrix. This method is simple in process, but the contact area between the oil and oxygen and moisture is large, and the oxidation stability is poor. At the same time, the oil may interfere with the crosslinking network of the sugar gel molecules, resulting in softening of the product texture, easy oil penetration or unpleasant taste. The other is a traditional sandwich structure, which aims to isolate the core by the outer sugar skin. However, conventional sandwich gel candies use step-by-step pouring molding, which is complicated and requires waiting for the sugar skin to solidify, resulting in low production efficiency and the risk of exposure of the core material to oxidation before filling. More importantly, since the density of the oil is often not matched with the sugar skin matrix, the core material is prone to floating or settling during solidification and storage, causing the "core deviation" problem, which leads to poor product appearance and uneven dosage. In addition, the conventional sugar skin formula mainly pursues taste and formability, and its oxygen and water blocking performance is generally insufficient, making it difficult to provide long-term protection for sensitive oils in the core material.

[0005] For example, patent CN 202210476018.3 discloses a DHA-containing gel gummy and a preparation method thereof. The patent uses DHA microcapsule powder and adds it later to reduce processing loss, but its technical solution still has obvious limitations. First, the DHA component is uniformly dispersed in the entire sugar body, lacks an effective physical oxygen barrier and water barrier, and the risk of oxidation during long-term storage is still high. Second, although the process can produce a sandwich product, it does not solve the "core deviation" problem caused by the mismatch between the core material and the sugar skin, and it is difficult to stably support high content of oil. Finally, the step-by-step mixing and molding process still exposes sensitive components to air for a long time.

[0006] Therefore, how to achieve high loading, high stability and efficient production of unsaturated fatty acid candies is a problem that needs to be solved by those skilled in the art. SUMMARY

[0007] Therefore, the purpose of the present application is to provide a high-stability unsaturated fatty acid candy and a preparation method thereof to solve the problems in the prior art.

[0008] To achieve the above purpose, the present application adopts the following technical solutions: A high-stability unsaturated fatty acid candy comprises the following raw materials by weight: 1-13 parts of gelatin, 1-10 parts of modified starch, 2-20 parts of glycerol or vegetable oil, 2-60 parts of sweetener, 10-40 parts of functional oil, 2-5 parts of emulsifying stabilizer, and 0.1-3 parts of acidity regulator.

[0009] Further, the gelatin is at least one of gelatin, gum arabic, pectin, carrageenan, agar, gellan gum, and xanthan gum, preferably at least one of gelatin, gum arabic, and carrageenan, and more preferably at least one of gum arabic and carrageenan.

[0010] Further, the modified starch is at least one of hydroxypropyl starch, oxidized starch, and acetate starch, preferably hydroxypropyl starch.

[0011] The above further beneficial effects are that the present application uses modified starch in combination with gelatin in the sugar coating. The gelatin can provide a stable structure and impart a chewy texture to the candy. The combination of modified starch can enhance the film-forming property of the sugar coating and improve the barrier property.

[0012] Further, the vegetable oil is at least one of walnut oil, flaxseed oil, sunflower seed oil, and coconut oil.

[0013] Further, the sweetener is at least one of sugar, sugar alcohol, syrup, and fruit juice jam, preferably at least one of erythritol, maltitol, isomalt, sorbitol, white sugar, glucose syrup, mogroside, xylitol, and fruit juice jam.

[0014] Further, the above-mentioned oil and fat is edible oil and fat rich in unsaturated fatty acids or functional oil and fat rich in Omega-3, Omega-6 or Omega-9 series unsaturated fatty acids; preferably, the edible oil and fat is at least one of fish oil, algal oil, krill oil, flaxseed oil, walnut oil, sunflower oil and olive oil; the functional oil and fat is at least one of DHA, EPA, ARA, ALA and oleic acid.

[0015] Further, the above-mentioned emulsion stabilizer is a compound of gum arabic and monoglyceride fatty acid ester at a mass ratio of 1:2.

[0016] The above-mentioned further beneficial effect is that the emulsion stabilizer of the present application is a compound of gum arabic and monoglyceride fatty acid ester, wherein the monoglyceride fatty acid ester as a small molecule surfactant can effectively adsorb on the oil-water interface, significantly reducing the interfacial tension, and the hydrophobic protein component in the gum arabic molecule cooperates with the former to anchor on the droplet interface, and the hydrophilic polysaccharide chain is unfolded, further preventing oil droplet migration and floating through the space steric effect and moderate increase in the viscosity of the continuous phase. The compound of the two forms a double protection in interface stabilization and bulk locking, which not only inhibits the aggregation of oil and fat, but also makes the density of the whole core material system uniform and adjustable, so that after matching the density of the outer sugar coating, the phenomenon of core material floating or sinking due to density difference is eliminated, realizing the structural stability and content uniformity of the product during the storage period.

[0017] Further, the above-mentioned acidity regulator is at least one of citric acid, sodium citrate and malic acid.

[0018] Further, the above-mentioned unsaturated fatty acid candy further comprises additives that can be used in food and health products, preferably at least one of nutrients, fillers, flavoring agents, coloring agents and antioxidants.

[0019] A preparation method of a high-stability unsaturated fatty acid candy, specifically comprising the following steps: (1) uniformly stir part of the gum, modified starch, part of glycerol or vegetable oil, part of sweetener and water, and keep warm to obtain a sugar coating mixture, which is ready for use; (2) uniformly stir the remaining gum, the remaining sweetener and water, and cook to obtain a mixture A; (3) uniformly stir the functional oil and fat, the remaining glycerol or vegetable oil and the emulsion stabilizer, and keep warm to obtain a mixture B; (4) divide the mixture B into three portions and add to the mixture A, and emulsify to obtain a mixture C; (5) add the acidity regulator to the mixture C, and emulsify to obtain a sugar core mixture; (6) extruding, pouring, shaping, drying the icing mixture and the sugar core mixture to obtain the high-stability unsaturated fatty acid candy.

[0020] Further, in the step (1), the temperature for stirring is 80-85℃, and the speed is 5-15HZ; the temperature for keeping warm is 80-90℃.

[0021] Further, in the step (2), the temperature for stirring is 70-80℃; the boiling sugar degree is 70-80°Bx; and the temperature for keeping warm is 60-70℃.

[0022] Further, in the step (3), the temperature for stirring is 50-55℃; and the temperature for keeping warm is 50-60℃.

[0023] Further, in the step (4), the speed for emulsifying is 30-40HZ, and the time is 5-10min.

[0024] Further, in the step (5), the time for emulsifying is 2-3min.

[0025] Further, in the process of preparing the sugar core mixture in the steps (3)-(5), nitrogen is continuously filled.

[0026] According to the technical solution, compared with the prior art, the application has the following beneficial effects: 1. The outer layer icing with excellent barrier property can effectively isolate oxygen and moisture, prevent the oxidation of unsaturated fatty acid, and prolong the shelf life of the product. Moreover, the skin-core density matching design fundamentally solves the problem of "core deviation" of the center-filled candy, and the product has regular shape and uniform content.

[0027] 2. The one-step forming process significantly shortens the production cycle, improves the production efficiency, greatly reduces the air exposure time of the sugar core during processing, and reduces the risk of oxidation caused by air contact during processing, which is beneficial to the retention of active ingredients.

[0028] 3. The optimized structure design of the application allows the sugar core to occupy a higher volume ratio in the finished product. This means that more unsaturated fatty acids or other nutrients can be carried in the same size of a single candy, thereby significantly improving the nutritional density and functional value of the product, allowing consumers to efficiently supplement in a more convenient way.

[0029] In summary, the candy of the application can efficiently embed and reliably isolate the easily oxidized oil such as polyunsaturated fatty acid from environmental factors such as oxygen and moisture, and ensure the uniform and stable structure of the product, which is of great significance to improve the product quality and technical reliability of functional candy. BRIEF DESCRIPTION OF DRAWINGS

[0030] Figure 1 Appearance of the sample after 3 months of acceleration. DETAILED DESCRIPTION

[0031] The technical solutions in the embodiments of the present application will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work fall within the protection scope of the present application.

[0032] Embodiment 1 The high-stability unsaturated fatty acid candy comprises the following raw materials by weight: carrageenan 2 g, gelatin 5 g, hydroxypropyl starch 5 g, glycerol 10 g, maltitol 31 g, DHA algal oil 30 g, emulsion stabilizer 3 g, and citric acid 2 g. The emulsion stabilizer is a compound of gum arabic and monoglyceride fatty acid ester at a mass ratio of 1:2. The preparation method of the high-stability unsaturated fatty acid candy comprises the following steps: (1) Stir 2 g of carrageenan, 5 g of hydroxypropyl starch, 5 g of glycerol, 1 g of maltitol, and water at 80°C, with a stirring speed of 5 HZ. After mixing uniformly, a sugar coating mixed solution is obtained and is kept at 80°C. (2) Stir 5 g of gelatin, 30 g of maltitol, and water at 75°C. After mixing uniformly, the sugar degree is boiled to 75°Bx to obtain a mixed solution A, which is kept at 65°C. (3) Mix 30 g of DHA algal oil, 5 g of glycerol, and 3 g of emulsion stabilizer uniformly at 52°C, and keep at 50°C to obtain a mixed solution B. (4) Divide the mixed solution B into three portions and add into the mixed solution A for high-speed emulsification, with an emulsification speed of 30 HZ and a total emulsification time of 8 min to obtain a mixed solution C. (5) Add 2 g of citric acid into the mixed solution C, emulsify for 2.5 min, and mix uniformly to obtain a sugar core mixed solution. Nitrogen is continuously filled during the preparation of the sugar core mixed solution in steps (3)-(5). (6) Deliver the sugar coating mixed solution and the sugar core mixed solution to an extrusion press, and simultaneously extrude and pour the two mixed solutions in the mold to form a sugar pill. (7) Shape the pressed sugar pill and dry it in a drying room to obtain the high-stability unsaturated fatty acid candy.

[0033] Embodiment 2 High-stability unsaturated fatty acid candy, comprising the following raw materials by weight: gum arabic 1 g, carrageenan 2 g, acetylated starch 2 g, glycerol 6 g, glucose syrup 11 g, fish oil 15 g, emulsion stabilizer 2 g, and malic acid 0.5 g; The emulsion stabilizer is a compound of gum arabic and monoglyceride fatty acid ester at a mass ratio of 1:2. The preparation method of the high-stability unsaturated fatty acid candy, specifically includes the following steps: (1) Stir 1 g of gum arabic, 2 g of acetylated starch, 3 g of glycerol, 1 g of glucose syrup, and water at 82°C, with a stirring speed of 10 HZ. After mixing evenly, obtain a sugar coating mixture and keep it at 85°C.

[0034] (2) Stir 2 g of carrageenan, 10 g of glucose syrup, and water at 75°C. After mixing evenly, cook the sugar to 80°Bx to obtain mixture A, and keep it at 65°C.

[0035] (3) Mix 15 g of fish oil, 3 g of glycerol, and 2 g of emulsion stabilizer evenly at 52°C, and keep it at 55°C to obtain mixture B. (4) Divide mixture B into three parts and add it into mixture A for high-speed emulsification, with an emulsification speed of 30-40 HZ and a total emulsification time of 5 min to obtain mixture C. (5) Add 0.5 g of malic acid into mixture C, and optionally add other additives. After emulsifying for 2 min and mixing evenly, obtain a sugar core mixture. Keep supplying nitrogen during the preparation of the sugar core mixture in steps (3)-(5). (6) Transport the sugar coating mixture and the sugar core mixture to an extrusion press, and simultaneously extrude and pour the two mixtures in a mold to form a sugar pill. (7) Shape the pressed sugar pill and dry it in a drying chamber to obtain the high-stability unsaturated fatty acid candy.

[0036] Example 3 High-stability unsaturated fatty acid candy, comprising the following raw materials by weight: carrageenan 3 g, gum arabic 10 g, hydroxypropyl starch 10 g, glycerol 20 g, white granulated sugar 62 g, fish oil 40 g, emulsion stabilizer 5 g, and sodium citrate 3 g. The emulsion stabilizer is a compound of gum arabic and monoglyceride fatty acid ester at a mass ratio of 1:2. The preparation method of the high-stability unsaturated fatty acid candy, specifically includes the following steps: (1) Stir 3 g of carrageenan, 10 g of hydroxypropyl starch, 10 g of glycerol, 2 g of white sugar and water at 85°C, set the stirring speed to 15 HZ, and after mixing evenly, obtain a sugar coating mixture, and store at 80-90°C; (2) Stir 10 g of gum arabic, 60 g of white sugar and water at 80°C, mix evenly, and then cook the sugar to 80°Bx, obtain mixture A, and store at 70°C; (3) Mix 40 g of fish oil, 10 g of glycerol and 5 g of emulsifying stabilizer at 55°C, and store at 60°C to obtain mixture B; (4) Divide mixture B into three portions and add to mixture A for high-speed emulsification, with an emulsification speed of 40 HZ and a total emulsification time of 10 min to obtain mixture C; (5) Add 3 g of sodium citrate to mixture C, and according to the need, select whether to add other additives, emulsify for 3 min, and mix evenly to obtain a sugar core mixture. Nitrogen is continuously charged during the preparation of the sugar core mixture in steps (3)-(5); (6) Transport the sugar coating mixture and the sugar core mixture to an extrusion press, and simultaneously extrude and cast the two mixtures in the mold to form sugar pills; (7) Shape the pressed sugar pills and dry them in a drying chamber to obtain high-stability unsaturated fatty acid candies.

[0037] Comparative Example 1 The difference from Example 1 is only that it does not contain hydroxypropyl starch.

[0038] Comparative Example 2 The difference from Example 1 is only that it does not contain an emulsifying stabilizer and an emulsification process.

[0039] Comparative Example 3 The difference from Example 1 is only that in step (6), the molding process is not one-step molding, but step-by-step casting to form sugar pills.

[0040] Performance Test The candy samples prepared in Examples 1-3 and Comparative Examples 1-3 and commercially available sample 1 were respectively placed in a constant temperature and humidity chamber for accelerated stability test under the condition of 40°C and 75% relative humidity (RH) for 3 months.

[0041] Among them, the detection methods of peroxide value, acid value, anisidine value and DHA content are all detected according to the national standard method.

[0042] The results are shown in Figure 1 and Tables 1-4.

[0043] Table 1 Comparison of peroxide value of samples accelerated for 0-3 months

[0044] Table 2 Comparison of acid values ​​of samples after 0-3 months of accelerated processing

[0045] Table 3. Comparison of anisidine values ​​of samples after 0-3 months of accelerated processing.

[0046] Table 4. Comparison of DHA content in samples after 0-3 months of accelerated processing.

[0047] The appearance of each sample after 3 months of accelerated processing is as follows: Figure 1 As shown. Examples 1-3 have a round and full appearance, with a uniform sugar core without layering. Comparative Example 1, however, suffered significant collapse due to the lack of modified starch in the sugar coating, resulting in insufficient support and severe deformation of the sugar body. Comparative Example 2, lacking emulsifying stabilizers and emulsification processes, exhibited significant water-oil separation. Comparative Example 3, not employing a one-step molding process, showed obvious off-center sugar core.

[0048] The changes in peroxide value, acid value, and anisidine value of each sample after accelerated testing (0-3 months) are shown in Tables 1-3. In Example 1, the change in peroxide value was minimal, the increase in acid value was slow, and the anisidine value was well controlled. In contrast, Comparative Example 1 and commercially available Sample 1 showed significant increases in peroxide value, acid value, and anisidine value. This demonstrates that the outer functional sugar coating of this invention effectively blocks oxygen and moisture, delays primary oxidation of oils and inhibits lipid hydrolysis and rancidity, preventing the accumulation of secondary oxidation products that produce unpleasant flavors and potential hazards.

[0049] The changes in DHA content after accelerated testing are shown in Table 4. The DHA content in the example product showed almost no loss, with a retention rate exceeding 98%. The DHA content retention rate in the comparative example was close to 75%-80%. However, commercially available sample 1, a regular pectin gummy, had a lower content of fat nutrients, resulting in a more significant loss, with a retention rate of only 65%.

[0050] Based on the appearance, oxidation index, and DHA content detection indicators, the unsaturated fatty acid candy of the present invention, under accelerated conditions, exhibits a full appearance with no layering. Furthermore, the increase in all oxidation indicators is significantly lower than that of the comparative example and commercially available samples, and the retention rate of functional components is extremely high. This fully demonstrates that the technical solution combining the formulation and process of the present invention can provide comprehensive and long-lasting oxygen and water barrier protection for the unsaturated fatty acid candy core, thereby fundamentally improving product stability and solving the technical problem of easy oxidation and rancidity in high-content unsaturated fatty acid gel candies.

[0051] The foregoing description of the disclosed embodiments enables a person skilled in the art to make or use the application. Modifications of these embodiments will occur to persons of skill in the art, and that the appended claims are intended to cover all such modifications that do not depart from the true spirit and scope of the application. Therefore, the application is not limited to the embodiments shown but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A highly stable unsaturated fatty acid candy, characterized in that, It includes the following raw materials in parts by weight: 1-13 parts colloid, 1-10 parts modified starch, 2-20 parts glycerin or vegetable oil, 2-60 parts sweetener, 10-40 parts functional oil, 2-5 parts emulsifying stabilizer and 0.1-3 parts acidity regulator.

2. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The colloid is at least one of gelatin, gum arabic, pectin, carrageenan, agar, gellan gum, and xanthan gum.

3. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The modified starch is at least one of hydroxypropyl starch, oxidized starch, and acetate starch.

4. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The vegetable oil is at least one of walnut oil, flaxseed oil, sunflower seed oil, and coconut oil.

5. A highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The sweetener is at least one of sugars, sugar alcohols, syrups, and fruit juices / jams.

6. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The oil is an edible oil rich in unsaturated fatty acids or a functional oil rich in Omega-3, Omega-6, or Omega-9 series unsaturated fatty acids; the edible oil is at least one of fish oil, algae oil, krill oil, flaxseed oil, walnut oil, sunflower seed oil, and olive oil; the functional oil is at least one of DHA, EPA, ARA, ALA, and oleic acid.

7. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The emulsifying stabilizer is a compound of gum arabic and mono- and diglyceride fatty acid esters in a mass ratio of 1:

2.

8. The highly stable unsaturated fatty acid candy according to claim 1, characterized in that, The acidity regulator is at least one of citric acid, sodium citrate, and malic acid.

9. A method for preparing a highly stable unsaturated fatty acid candy, characterized in that, Specifically, the following steps are included: (1) Mix part of the colloid, modified starch, part of glycerin or vegetable oil, part of sweetener and water evenly, keep warm to obtain a sugar coating mixture, and set aside; (2) Stir the remaining colloid, remaining sweetener and water evenly, and boil to obtain mixture A; (3) Stir the functional oils, remaining glycerin or vegetable oil and emulsifying stabilizer evenly, keep warm, and obtain mixture B; (4) Add mixture B to mixture A in three separate portions, emulsify, and obtain mixture C; (5) Add the acidity regulator to the mixture C, emulsify, and obtain the sugar core mixture; (6) The sugar coating mixture and the sugar core mixture are extruded, poured, shaped and dried to obtain the highly stable unsaturated fatty acid candy.

10. The method for preparing a highly stable unsaturated fatty acid candy according to claim 9, characterized in that, In step (1), the stirring temperature is 80-85℃ and the speed is 5-15HZ; the heat preservation temperature is 80-90℃. In step (2), the stirring temperature is 70-80℃; the sugar content is boiled down to 70-80°Bx; and the heat preservation temperature is 60-70℃. In step (3), the stirring temperature is 50-55℃; the heat preservation temperature is 50-60℃; In step (4), the emulsification speed is 30-40 Hz and the time is 5-10 min; In step (5), the emulsification time is 2-3 minutes.

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