Multi-taste powdered sugar composition, preparation method and application in preparation of DIY candies

Abstract

The invention provides a multi-flavor powdered sugar composition, a preparation method and application in preparation of DIY candies, and relates to the technical field of candies. The multi-flavor powdered sugar composition comprises flavored powdered sugar and basic forming powdered sugar, the flavored powdered sugar comprises white granulated sugar, fruit and vegetable extracts, sucralose, an acidulant and color-rich ingredients, and the basic forming powdered sugar comprises cured starch, white granulated sugar, oyster shell powder, sodium alginate and edible essence. Wherein the cured starch is prepared through the steps of compound enzyme enzymolysis, gelatinization, acetylated distarch phosphate microwave modification, spray drying and the like. The composition disclosed by the invention can be used for preparing personalized candies through simple cold water operation, does not need a complex process, has the characteristics of high forming speed, good finished product shape, low sand return rate and good sense, can meet the DIY (do it yourself) requirements of consumers such as children and the like, and fills the market blank.

Description

Technical Field

[0001] This invention relates to the field of confectionery technology, specifically to a multi-flavored sugar powder composition, its preparation method, and its application in the preparation of DIY candies. Background Technology

[0002] As a long-standing and diverse snack food, candy production technology is quite mature. However, traditional candies are fixed in flavor and shape upon leaving the factory, leaving consumers with little room for personalized choice and interactive experience. Furthermore, making candy from scratch at home or in creative settings is a complex process involving sugar boiling, temperature control, and shaping, which is too difficult for ordinary consumers to access and popularize.

[0003] In recent years, driven by consumption upgrades and the "experience economy," the DIY model has demonstrated enormous potential in the food industry. Young families and Generation Z consumers are increasingly pursuing fun, creativity, and a sense of participation. In the confectionery sector, the market urgently needs product solutions that can simplify processes while stimulating creativity.

[0004] Currently, there are some dessert DIY kits on the market aimed at families, but the product forms in the confectionery field are still relatively limited. For example, some products provide pre-made candy blanks for consumers to decorate simply, but the core production process is missing, resulting in insufficient DIY depth; others provide basic syrups or syrups, but these have problems such as fixed flavors, cumbersome operation, or poor product stability.

[0005] The key to achieving a good candy DIY experience lies in the core materials meeting the following requirements: First, versatility, the basic materials can be transformed into different forms of candy through simple operations (such as adding water or juice); second, customizable flavor, the materials themselves have a neutral or easy-to-mix flavor, supporting consumers to create their own flavors; third, ease of operation and stability, the preparation process is safe and quick, requiring no or only gentle heating, and the finished product is not prone to crystallization, stickiness or deformation.

[0006] Therefore, developing a sugar powder composition specifically designed for DIY scenarios, offering multiple flavors, ease of use, and high creative freedom, along with corresponding preparation methods and application guidelines, has become crucial for filling a market gap. This invention is proposed against this backdrop, aiming to provide an innovative solution to revolutionize traditional candy-making methods. Summary of the Invention

[0007] The purpose of this invention is to provide a multi-flavor sugar powder composition, a preparation method, and its application in the preparation of DIY candies. Candies prepared using the composition provided by this invention have the characteristics of fast molding, good finished product shape, low crystallization rate, and excellent sensory qualities.

[0008] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a multi-flavored sugar powder composition, which is composed of flavored sugar powder and basic molded sugar powder in a mass ratio of 1:(2-3); the flavored sugar powder includes the following raw materials in parts by weight: 40-60 parts white granulated sugar, 10-20 parts fruit and vegetable extracts, 0.1-0.5 parts sucralose, 0.5-2 parts acidulant, and 0.01-0.1 parts coloring agent; the basic molded sugar powder includes the following raw materials in parts by weight: 30-50 parts cooked starch, 20-40 parts white granulated sugar, 5-15 parts oyster shell powder, 3-8 parts sodium alginate, and 0.01-0.1 parts edible flavoring.

[0009] Preferably, the fruit and vegetable extract is one or more of apple extract, guava extract, cantaloupe extract, hawthorn extract, tomato extract, and blueberry extract.

[0010] Preferably, the acidulant is one or more of citric acid, malic acid, lactic acid, and tartaric acid.

[0011] Preferably, the method for preparing the cooked starch includes: mixing starch with water to obtain a starch suspension, and then sequentially subjecting it to enzymatic hydrolysis with a compound enzyme, gelatinization, microwave modification with acetylated distarch phosphate, and spray drying to obtain cooked starch.

[0012] More preferably, the complex enzyme consists of a saccharifying enzyme and an α-amylase.

[0013] Preferably, the microwave modification power is 300-500W and the time is 3-5min.

[0014] Preferably, the edible flavoring is one or more of pineapple flavoring, lemon flavoring, blueberry flavoring, and strawberry flavoring.

[0015] The present invention also provides a method for preparing the above-mentioned multi-flavor sugar powder composition, comprising: mixing granulated sugar, fruit and vegetable extracts, sucralose, acidulant and colorant to obtain flavored sugar powder; mixing cooked starch, granulated sugar, oyster shell powder, sodium alginate and edible flavoring to obtain basic molded sugar powder; and packaging the flavored sugar powder and basic molded sugar powder in different compartments of the same package to obtain the multi-flavor sugar powder composition.

[0016] The present invention also provides an application of the above-described multi-flavor sugar powder composition in the preparation of DIY candies.

[0017] Preferably, the DIY candy includes marshmallows, hard candy, and soft candy.

[0018] Compared with the prior art, the present invention has the following beneficial effects: This invention provides a multi-flavored sugar powder composition, comprising: flavored sugar powder and basic molding sugar powder. The flavored sugar powder includes granulated sugar, fruit and vegetable extracts, sucralose, acidulant, and colorant. The basic molding sugar powder contains cooked starch, granulated sugar, oyster shell powder, sodium alginate, and edible flavoring. The cooked starch is prepared through a series of steps including enzymatic hydrolysis, gelatinization, microwave modification with acetylated distarch phosphate, and spray drying. The cooked starch, oyster shell powder, and sodium alginate form a multi-dimensional synergistic system. Sodium alginate rapidly cross-links with calcium ions in the oyster shell powder to construct the framework, while the cooked starch acts as a flexible filler phase to enhance mechanical strength and toughness. Together, they achieve simple and reliable molding under room temperature and cold water conditions, ensuring superior performance in texture, taste, and stability of the finished candy.

[0019] The composition of this invention can make personalized candies through a simple cold water operation without complicated processes. It features fast molding, good finished product shape, low sand return rate, and excellent sensory qualities. It solves the problems of complicated traditional candy making processes and high operating thresholds, and provides children and other consumers with a simple, reliable and creative candy making experience, filling a market gap. Detailed Implementation

[0020] This invention provides a multi-flavored sugar powder composition, which is composed of flavored sugar powder and basic molded sugar powder in a mass ratio of 1:(2-3); the flavored sugar powder includes the following raw materials in parts by weight: 40-60 parts white granulated sugar, 10-20 parts fruit and vegetable extracts, 0.1-0.5 parts sucralose, 0.5-2 parts acidulant, and 0.01-0.1 parts coloring agent; the basic molded sugar powder includes the following raw materials in parts by weight: 30-50 parts cooked starch, 20-40 parts white granulated sugar, 5-15 parts oyster shell powder, 3-8 parts sodium alginate, and 0.01-0.1 parts edible flavoring.

[0021] The fruit and vegetable extracts described in this invention are preferably one or more of the following: apple extract, guava extract, cantaloupe extract, hawthorn extract, tomato extract, and blueberry extract.

[0022] The acidulant described in this invention is one or more of citric acid, malic acid, lactic acid, and tartaric acid.

[0023] The preferred method for preparing the cooked starch of the present invention includes: mixing starch with water to obtain a starch suspension, followed by enzymatic hydrolysis with a compound enzyme, gelatinization, microwave modification with acetylated distarch phosphate, and spray drying to obtain cooked starch. A more preferred method for preparing the cooked starch includes: mixing starch with purified water at a mass ratio of 1:(3-5) and stirring to form a starch suspension; adding 0.5%-2% by weight of a compound enzyme to the starch suspension and hydrolyzing at 55-65°C for 60-120 min; heating the hydrolyzed starch suspension to 85-95°C for gelatinization and holding for 15-30 min; adding 3%-8% by weight of acetylated distarch phosphate to the gelatinized starch solution and spray drying at 300-50°C. After microwave modification at 0W for 3-5 minutes, spray drying is performed to obtain cooked starch; the starch is one or more of cassava starch, corn starch, and potato starch, more preferably corn starch; the compound enzyme preparation is preferably composed of α-amylase and saccharifying enzyme in a mass ratio of 1:(1-2), more preferably 1:1.5; the drying is preferably spray drying, the inlet air temperature is preferably 160-180℃, more preferably 170℃, and the outlet air temperature is preferably 80-90℃, more preferably 85℃.

[0024] This invention improves the cold water solubility of cooked starch through enzymatic hydrolysis with a compound enzyme, resulting in a smoother texture. The small amount of small-molecule sugars produced (such as glucose and maltose) effectively inhibits the recrystallization of sucrose in the system, preventing the candy from becoming grainy. Gelatinization completely destroys the crystal structure of starch granules, transforming it from ordered to disordered, laying the foundation for subsequent chemical modification and the functional properties of the final product (such as thickening and gelling), avoiding a raw starchy feel and rough texture. The introduction of acetyl and phosphate cross-links into the starch molecular chain enhances the mechanical strength, heat resistance, and shear resistance of the starch. Microwave modification promotes the efficiency of esterification reaction. Spray drying forms hollow microspheres, greatly increasing the specific surface area and improving cold solubility, dispersibility, and dissolution rate to achieve optimal performance. This invention utilizes cooked starch obtained through enzymatic hydrolysis to reduce viscosity and increase solubility, chemical modification to enhance stability, and microwave enhancement. This starch can serve as the structural framework and texture regulator for cold water molding, enabling rapid swelling in cold water without heating and synergistic formation of a stable three-dimensional gel network with the sodium alginate-calcium ion system. This provides the material basis for candies to set at room temperature. At the same time, it imparts a smooth texture to the finished candies and effectively inhibits starch aging and sugar crystallization, ensuring that the candies maintain stable texture and consistent taste during storage.

[0025] In the multi-flavored sugar powder composition of the present invention, cooked starch, oyster shell powder and sodium alginate form a unique multi-dimensional synergistic gel system through precise physical and chemical interactions. This synergistic effect is the core of achieving rapid molding and obtaining a stable texture under room temperature cold water operation.

[0026] First, a synergistic effect of immediate shaping and long-term stability is achieved in the construction of the gel network. Sodium alginate, as an anionic polysaccharide, undergoes an ionic cross-linking reaction with calcium ions from oyster shell powder in an aqueous system, rapidly forming a three-dimensional network framework and providing the system with immediate shaping capability. However, calcium alginate gel alone is brittle and easily dehydrated. Cooked starch, through specific enzymatic hydrolysis and chemical modification, with its cold-water-soluble short-chain molecules and swollen particles, acts as a flexible filler and reinforcing phase, permeating and intertwining within the framework, effectively improving the gel's mechanical strength, toughness, and water retention, together forming a composite system that combines rapid shaping with long-term stability.

[0027] Secondly, it achieves a complementary balance of strength and flexibility in terms of texture and mouthfeel. Calcium alginate gel provides the necessary supporting strength, while cooked starch imparts a soft plasticity to the system. The combination of the two avoids the defects of being too hard or too brittle that can occur with a single colloid, resulting in a final candy product that is soft yet elastic, with a delicate and easily melt-in-your-mouth texture.

[0028] Third, the process achieves a synergy between "reaction controllability" and "operational tolerance." Oyster shell powder, as an insoluble calcium source, exhibits slow-release properties that prevent the gelation reaction from occurring instantly, providing valuable mixing and shaping time for DIY operations. The addition of cooked starch further increases the system's viscosity, slowing down the migration of internal moisture and the diffusion rate of ions, thereby significantly improving the success rate of the DIY process and the user experience.

[0029] The combination of cooked starch, oyster shell powder, and sodium alginate is not a simple addition, but rather a complementary and synergistic process that enables easy and reliable molding under room temperature and cold water conditions, while ensuring the superior performance of the finished candy in terms of texture, taste, and stability.

[0030] The edible flavoring of the present invention is preferably one or more of pineapple flavoring, lemon flavoring, blueberry flavoring, and strawberry flavoring.

[0031] The color-enriched ingredients of this invention are preferably color-enriched foods (beetroot concentrate, carrot concentrate), color-enriched foods (spirulina platensis, apple), and color-enriched foods (carrot, blackcurrant, apple).

[0032] The multi-flavored sugar powder composition of the present invention preferably also includes decorative sugar.

[0033] The present invention also provides a method for preparing the above-mentioned multi-flavor sugar powder composition, comprising: mixing granulated sugar, fruit and vegetable extracts, sucralose, acidulant and colorant to obtain flavored sugar powder; mixing cooked starch, granulated sugar, oyster shell powder, sodium alginate and edible flavoring to obtain basic molded sugar powder; and packaging the flavored sugar powder and basic molded sugar powder in different compartments of the same package to obtain the multi-flavor sugar powder composition.

[0034] The present invention also provides an application of the above-described multi-flavored sugar powder composition in the preparation of DIY candies, the DIY candies including marshmallows, hard candies, and soft candies.

[0035] The method of using the multi-flavored sugar powder composition of the present invention is as follows: First, mix the flavored sugar powder with cold water to obtain a sugar solution. Dip one end of the sugar stick into the sugar solution, then dip it into the basic shaping sugar powder, wrap the sugar solution on the sugar stick, and then dip it into the sugar solution again. Repeat the above operation method of dipping the stick into the sugar solution and the basic shaping sugar powder. After the last dip into the sugar solution, dip it into the decorative sugar to obtain DIY candy.

[0036] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0037] Unless otherwise specified, the following embodiments are all conventional methods.

[0038] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.

[0039] The corn starch is sourced from Shandong Hengren Industry & Trade Co., Ltd., product number QYS1699-2066; cassava starch is sourced from Beidahuang Lianxing Co., Ltd.; potato starch is sourced from Inner Mongolia Yitaiyuan Food Trade Co., Ltd.; apple extract is sourced from Xi'an Maiwei Biotechnology Co., Ltd.; guava extract is sourced from Xi'an Shizeyuan Biotechnology Co., Ltd.; hawthorn extract (hawthorn fruit powder) is sourced from Shaanxi Gerun Biotechnology Co., Ltd.; oyster shell powder (oyster shell powder) is sourced from Shaanxi Jinrun Biotechnology Co., Ltd.; α-amylase, with an enzyme activity of 100,000 U / g, is sourced from Shandong Gukang Bioengineering Co., Ltd.; saccharifying enzyme, with an enzyme activity of 100,000 U / g, is sourced from Shandong Longke Enzyme Preparation Co., Ltd.; β-amylase, with an enzyme activity of 100,000 U / g. The following products are sourced from Shandong Gukang Bioengineering Co., Ltd.: Maltose amylase, with an enzyme activity of 100,000 U / g, is sourced from Xi'an Qiannuo Bioengineering Co., Ltd.; Fuse Foods (beetroot concentrate, carrot concentrate) are food industry-grade Fuse Foods 51425004 (beetroot concentrate, carrot concentrate), sourced from Zhuhai Yafuxingyuan Food Industry Co., Ltd.; Fuse Foods (Spirulina platensis, apple) are food industry-grade Fuse Foods 60935001 (Spirulina platensis, apple), sourced from Zhuhai Yafuxingyuan Food Industry Co., Ltd.; Fuse Foods (carrot, blackcurrant, apple) are food industry-grade Fuse Foods 84335010 (carrot, blackcurrant, apple), sourced from Zhuhai Yafuxingyuan Food Industry Co., Ltd.

[0040] Example 1 Multi-flavored powdered sugar composition (1) Preparation of cooked starch Corn starch and purified water were mixed at a mass ratio of 1:4 and stirred to form a starch suspension. 1% of the starch weight of a compound enzyme was added and enzymatically hydrolyzed at 60℃ for 80 min. After gelatinization at 90℃ for 20 min, 5% of the starch weight of acetylated distarch phosphate was added and microwave modified at 400W for 4 min. After spray drying, cooked starch with a moisture content of 2wt% was obtained. The complex enzyme is composed of α-amylase and saccharifying enzyme in a mass ratio of 1:1.5. The inlet air temperature for spray drying is 170℃, and the outlet air temperature is 85℃.

[0041] (2) Preparation of the composition White sugar, apple extract, sucralose, malic acid, and color-rich food (Spirulina platensis, apple) were mixed in a mass ratio of 50:15:0.3:1:0.05 and mixed at 25 rpm for 25 min. The mixture was then passed through a 400-mesh vibrating sieve to obtain flavored sugar powder. Cooked starch, white sugar, oyster shell powder, sodium alginate and apple flavoring are mixed in a mass ratio of 40:30:10:5:0.05 and mixed at 25 rpm for 25 min to obtain basic shaped sugar powder. Flavored sugar powder, basic shaping sugar powder, and decorative sugar are packaged in different compartments of the same package at a mass ratio of 1:2.5:1, and then packaged to obtain a multi-flavored sugar powder composition.

[0042] Example 2 Multi-flavored powdered sugar composition (1) Preparation of cooked starch Potato starch and purified water were mixed at a mass ratio of 1:3 and stirred to form a starch suspension. 0.5% of the starch weight of a compound enzyme was added, and the mixture was enzymatically hydrolyzed at 55℃ for 120 min. Then, it was gelatinized at 85℃ for 30 min. 3% of the starch weight of acetylated distarch phosphate was added, and the mixture was microwave modified at 300W for 5 min. After spray drying, cooked starch with a moisture content of 4wt% was obtained. The complex enzyme is composed of α-amylase and saccharifying enzyme in a mass ratio of 1:1. The inlet air temperature for spray drying is 160℃, and the outlet air temperature is 80℃.

[0043] (2) Preparation of the composition White sugar, guava extract, sucralose, tartaric acid, and color-rich foods (carrots, blackcurrants, and apples) are mixed in a mass ratio of 40:20:0.1:0.5:0.03, mixed at 20 rpm for 30 minutes, and passed through a 300-mesh vibrating sieve to obtain flavored sugar powder. Cooked starch, white sugar, oyster shell powder, sodium alginate and guava flavoring are mixed in a mass ratio of 30:20:5:3:0.03 and mixed at 20 rpm for 30 min to obtain basic shaped sugar powder. Flavored sugar powder, basic shaping sugar powder, and decorative sugar are packaged in different compartments of the same package at a mass ratio of 1:2:0.8, and then packaged to obtain a multi-flavored sugar powder composition.

[0044] Example 3 Multi-flavored powdered sugar composition (1) Preparation of cooked starch Cassava starch and purified water were mixed at a mass ratio of 1:5 and stirred to form a starch suspension. 2% of the starch weight of a compound enzyme was added, and the mixture was enzymatically hydrolyzed at 65℃ for 60 min. After gelatinization at 95℃ for 15 min, 8% of the starch weight of acetylated distarch phosphate was added, and the mixture was microwave modified at 500W for 3 min. After spray drying, cooked starch with a moisture content of 5wt% was obtained. The complex enzyme is composed of α-amylase and saccharifying enzyme in a mass ratio of 1:2. The inlet air temperature for spray drying is 180℃, and the outlet air temperature is 90℃.

[0045] (2) Preparation of the composition White sugar, hawthorn extract, sucralose, citric acid, and color-enriched foods (beetroot concentrate and carrot concentrate) were mixed in a mass ratio of 60:10:0.3:0.8:0.08 and mixed at 30 rpm for 22 minutes. The mixture was then passed through a 500-mesh vibrating sieve to obtain flavored sugar powder. Cooked starch, white sugar, oyster shell powder, sodium alginate and hawthorn flavoring are mixed in a mass ratio of 50:40:15:8:0.1 and mixed at 30 rpm for 23 minutes to obtain basic shaped sugar powder. Flavored sugar powder, basic shaping sugar powder, and decorative sugar are packaged in different compartments of the same package at a mass ratio of 1:3:0.8, and then packaged to obtain a multi-flavored sugar powder composition.

[0046] Comparative Example 1 Unlike Example 1, the complex enzyme in step (1) is composed of β-amylase and maltose amylase in a mass ratio of 1:1.5, while other conditions remain unchanged.

[0047] Comparative Example 2 Unlike Example 1, the microwave modification (grafting) step in step (1) is omitted: corn starch and purified water are mixed at a mass ratio of 1:4, stirred to form a starch suspension, 1% of the starch weight of the compound enzyme is added, enzymatic hydrolysis is performed at 60°C for 80 min, gelatinization is performed at 90°C for 20 min, and then spray-dried to obtain cooked starch; other conditions remain unchanged.

[0048] Comparative Example 3 Unlike Example 1, the gelatinization step in step (1) is omitted: corn starch and purified water are mixed at a mass ratio of 1:4, stirred to form a starch suspension, 5% of starch weight of acetylated distarch phosphate is added, microwave modified at 400W for 4 min, and spray dried to obtain cooked starch; other conditions remain unchanged.

[0049] Comparative Example 4 Unlike Example 1, step (1) is omitted. The preparation method of the basic shaped sugar powder in step (2) is as follows: white sugar, sodium alginate and apple flavoring are mixed in a mass ratio of 30:55:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0050] Comparative Example 5 Unlike Example 1, step (1) is omitted. The preparation method of the basic shaped sugar powder in step (2) is as follows: white sugar, oyster shell powder and apple flavoring are mixed in a mass ratio of 30:55:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0051] Comparative Example 6 Unlike Example 1, the preparation method of the basic shaped sugar powder in step (2) is as follows: the cooked starch, white sugar and apple flavoring are mixed in a mass ratio of 55:30:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0052] Comparative Example 7 Unlike Example 1, step (1) is omitted. The preparation method of the basic shaped sugar powder in step (2) is as follows: white sugar, oyster shell powder, sodium alginate and apple flavoring are mixed in a mass ratio of 30:36.7:18.3:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0053] Comparative Example 8 Unlike Example 1, the preparation method of the basic shaped sugar powder in step (2) is as follows: cooked starch, white sugar, sodium alginate and apple flavoring are mixed in a mass ratio of 48.9:30:6.1:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0054] Comparative Example 9 Unlike Example 1, the preparation method of the basic shaped sugar powder in step (2) is as follows: the cooked starch, white sugar, oyster shell powder and apple flavoring are mixed in a mass ratio of 44:30:11:0.05 and mixed at 25 rpm for 25 min to obtain the basic shaped sugar powder.

[0055] Test case 1. Experimental Objective The performance of the sugar powder compositions prepared in Example 1 and Comparative Examples 1-9 in terms of molding speed, textural stability, smoothness of taste, and resistance to crystallization was tested by experiments.

[0056] 2. Test Sample Sugar powder compositions of Example 1 and Comparative Examples 1-9.

[0057] 3. Experimental Procedures and Evaluation Indicators (1) Molding performance test Test method: Mix 5g of flavored sugar powder with 15g of cold water to make a sugar solution. Dip a sugar stick into the sugar solution and then into the basic shaping sugar powder in turn, repeating 5 times before dipping into the decorative sugar.

[0058] Evaluation criteria: Shaping time: Record the time from the last dip of decorative sugar to when the candy surface is no longer sticky and the shape is fixed.

[0059] Molding integrity: Observe whether the surface of the candy is smooth, without cracks or collapse.

[0060] (2) Stability verification Anti-crystallization test: Place the finished candy in an environment with a temperature of 25℃ and a humidity of 60% for 7 days and observe the surface crystallization.

[0061] The sample was ground into powder after 7 days, and the free sugar was extracted with 80% ethanol solution. After drying, the sample was weighed and the return rate (%) was calculated as (dry weight of free sugar / dry weight of sample) × 100%.

[0062] (4) Sensory evaluation We are recruiting 20 evaluators: 10 adults (aged 18-45, half male and half female) and 10 children (aged 6-12, half male and half female). Child evaluators must participate under the supervision of a guardian and pass simple taste and visual tests beforehand to ensure they have basic evaluation skills. When calculating sensory scores, adult and child scores will each account for 50% of the weight to more comprehensively reflect the sensory preferences of the target consumer group. Twenty evaluators conducted sensory evaluations on the DIY candies prepared in Examples 1-9 (5g of flavored sugar powder was mixed with 15g of cold water to make a sugar solution, and a sugar stick was dipped into the sugar solution and the basic molding sugar powder in turn, repeated 5 times, and then dipped into decorative sugar. After standing for 10 minutes, the DIY candies were obtained). The sensory evaluation criteria are shown in Table 1.

[0063] Sensory evaluation total score (points) = Appearance score × 30% + (Fineness score + Hardness score + Solubility score) ÷ 3 × 70%.

[0064] Table 1 Sensory Evaluation Criteria for DIY Candy

[0065] 3. Results (1) Molding performance results Table 2. Molding time and molding integrity of the molded candies in Example 1 and Comparative Examples 1-9

[0066] As shown in Table 2, the molded candy of Example 1 exhibits the best performance in terms of molding efficiency and morphological integrity. It has the shortest molding time, and its shape is full, with a smooth surface and no cracks, which fully verifies the synergistic effectiveness of the cooked starch preparation process and the basic molding sugar powder formula in this invention.

[0067] Comparative Example 1 used β-amylase and maltose amylase instead of the α-amylase and saccharifying enzyme of the present invention, resulting in a longer molding time and a slightly rougher surface. This is because α-amylase can rapidly cleave the α-1,4 glycosidic bonds in the starch molecular chain, generating short-chain dextrin and a small amount of maltose. Combined with the hydrolytic action of saccharifying enzyme on the α-1,6 glycosidic bonds, it can efficiently reduce starch viscosity and improve cold water solubility. β-amylase, on the other hand, only hydrolyzes starch from the non-reducing end to generate maltose, resulting in low hydrolysis efficiency. Furthermore, maltose amylase cannot act on the branching points of amylopectin, leading to insufficient degradation of the starch molecular chain, slow swelling in cold water, and consequently, prolonged molding time and affected surface smoothness.

[0068] Comparative Example 2 omitted the microwave modification step, resulting in prolonged molding time and slight surface cracks. Microwave modification accelerates molecular motion through a high-frequency electromagnetic field, promoting the esterification reaction between acetylated distarch phosphate and starch molecules, and enhancing the cross-linking degree and structural stability of starch. Without this step, starch modification is insufficient, and it cannot form a uniform three-dimensional gel network with the sodium alginate-calcium ion system during molding, making it prone to cracking due to uneven local stress.

[0069] Comparative Example 3 omitted the gelatinization step, resulting in prolonged molding time, rough surface, and irregular shape. Gelatinization can completely destroy the crystal structure of starch granules, transforming starch molecules from an ordered arrangement to a disordered state, providing sufficient reaction sites for subsequent enzymatic hydrolysis and chemical modification. Ungelatinized starch granules retain their complete crystal structure, making it difficult for enzymatic hydrolysis and modifiers to penetrate. This leads to poor starch solubility in cold water, preventing uniform dispersion and filling of the gel network during molding, resulting in rough surface and morphological defects.

[0070] Comparative Example 4 took 10.5 minutes to form, resulting in morphological collapse and severe surface cracks; Comparative Example 7 could not be formed at all, exhibiting a loose structure. During the forming process, the cooked starch acts as a structural framework. Its cold-water-soluble short-chain molecules and swollen particles can penetrate and intertwine within the calcium alginate gel network, enhancing the gel's mechanical strength and water retention. Without this framework, the calcium alginate gel system alone becomes brittle and prone to dehydration, unable to withstand the external forces during forming, leading to morphological collapse and a loose structure.

[0071] Comparative Example 5 (lacking oyster shell powder) had a molding time of 9.8 minutes, resulting in incomplete shapes and rough surfaces. Oyster shell powder, as a slow-release calcium source, can slowly release calcium ions to undergo a cross-linking reaction with sodium alginate, providing sufficient mixing and shaping time for DIY operations. Without additional calcium source, sodium alginate cannot form a stable gel network, leading to molding difficulties. Even adjusting the proportions of other components cannot replace the cross-linking effect of calcium ions, making it still difficult to form a complete shape.

[0072] Comparative Example 6 had a molding time of 5.2 min, a smooth surface, and a full shape, with molding performance close to that of Example 1. This is presumably because cooked starch itself has a certain thickening and gelling ability; in a high-concentration sugar system, its swollen particles can form a temporary support structure through intermolecular forces. However, this structure has poor stability, and further stability testing is needed to verify its long-term performance. Comparative Examples 8 and 9 had molding times of 4.8 min and 4.5 min, respectively, with good morphology and surface condition. This indicates that in the presence of cooked starch, even without a single calcium source or crosslinking agent, the system can temporarily maintain the molding effect through the thickening and gelling effect of cooked starch. However, from the perspective of formulation integrity and long-term stability, the synergistic effect of all three is still required.

[0073] As shown above, cooked starch, oyster shell powder, and sodium alginate have a synergistic effect in improving the molding performance of DIY candies. Example 1, with a molding time of 3.5 minutes, aligns with children's short attention spans, allowing them to quickly obtain a satisfying finished product, experience an immediate sense of accomplishment, and maintain high enthusiasm. In contrast, Comparative Examples 1-5, molding times exceeding 5 minutes easily lead to children's distraction, frustration, and decreased enthusiasm. Therefore, shortening the molding time can significantly enhance children's enthusiasm for DIY candy making.

[0074] (2) Stability results Table 3. Re-sanding rate and hardness change rate of the molded candies in Example 1 and Comparative Examples 1-9

[0075] Table 3 shows that the crystallization rate of Example 1 was much lower than that of the comparative examples, indicating that the formula and process of the present invention can effectively inhibit sugar crystallization during candy storage and ensure the long-term stability of the product. The re-crystallization rate of Comparative Example 1 was higher than that of Example 1 because the combination of α-amylase and saccharifying enzyme can generate a suitable amount of small molecule sugars (glucose, maltose). These small molecule sugars can interfere with the orderly arrangement of sucrose molecules and inhibit their recrystallization. However, the maltose content generated by the combination of β-amylase and maltoamylase is low and cannot effectively degrade amylopectin. The inhibitory effect of small molecule sugars on sucrose crystallization is weakened, resulting in an increased re-crystallization rate.

[0076] The return rate of Comparative Example 2 was higher than that of Example 1. Microwave-assisted modification of acetylated distarch phosphate can introduce acetyl groups and phosphate cross-linking bonds into the starch molecular chain, enhance the starch's ability to bind water, and reduce the promoting effect of water migration on sucrose crystallization. Without microwave modification, the degree of starch modification is low, the water holding capacity decreases, and water is more likely to migrate in the system and accumulate around sucrose molecules, accelerating sucrose crystallization.

[0077] The re-sanding rate of Comparative Example 3 was higher than that of Example 1. The ungelatinized starch granules could not be fully mixed with other components, and their ability to adsorb and bind water was limited. Furthermore, the undegraded long-chain starch molecules were prone to co-crystallization with sucrose molecules, which further promoted the re-sanding phenomenon.

[0078] Comparative Examples 4 and 7 showed higher re-sanding rates than Example 1. The short-chain molecules and modified groups of the cooked starch can form hydrogen bonds with sucrose molecules, hindering the aggregation and crystallization of sucrose molecules. At the same time, the three-dimensional network formed by its swollen particles can physically block the migration of sucrose molecules, further inhibiting re-sanding. After the absence of these components, the inhibitory effect of the system on sucrose crystallization was significantly weakened, and the re-sanding rate increased significantly.

[0079] Comparative Example 5 showed a higher sand return rate than Example 1. In addition to providing calcium ions, the fine particles of oyster shell powder can act as a physical barrier to slow down the diffusion rate of sucrose molecules. At the same time, the cross-linking reaction between calcium ions and sodium alginate can enhance the density of the gel network and reduce the chance of water evaporation and sucrose crystallization. Without these components, the structure of the system becomes loose, and sucrose molecules can easily diffuse and crystallize.

[0080] The re-sanding rate of Comparative Example 6 was higher than that of Example 1. The gel network formed by sodium alginate can tightly wrap sucrose molecules, restricting their movement and aggregation. After the absence of these components, although cooked starch can play a certain inhibitory role, it cannot completely replace the wrapping effect of the gel network, resulting in a slight increase in the re-sanding rate, but it is still lower than that of the comparative examples that lack other key components.

[0081] The re-sanding rate of Comparative Examples 8-9 was higher than that of Example 1, but lower than that of other comparative examples, further illustrating the core role of cooked starch in inhibiting re-sanding.

[0082] (3) Sensory evaluation results Table 4 Sensory ratings of DIY candies from Example 1 and Comparative Examples 1-9

[0083] As shown in Table 4, Example 1 had the highest sensory score, demonstrating excellent performance in both appearance and texture, fully meeting the high requirements of DIY candy for sensory experience, and verifying the rationality of the formula and process of this invention.

[0084] Appearance rating: The influence of the cooked starch preparation process: The appearance scores of Comparative Examples 1-3 were all lower than those of Example 1, indicating that high-quality cooked starch can ensure a smooth surface and uniform color after candy molding; while poor starch solubility and uneven gel network caused by process defects will result in a rough surface and inconsistent color of the candy, thus reducing the appearance score. Comparative Examples 4-5 and 7 had extremely low appearance scores because the lack of key components in the formula led to morphological collapse, breakage, or loose structure, failing to meet basic appearance requirements; the appearance scores of Comparative Examples 6 and 8-9 were close to those of Example 1, indicating that with the support of cooked starch, even without a single component, a good appearance can still be maintained.

[0085] Texture and mouthfeel scores: Comparative Example 1 had slightly reduced smoothness due to low enzymatic hydrolysis efficiency and slight starch granule residue; Comparative Examples 2-3 had a rough texture and poor hardness due to insufficient starch modification, decreased solubility, and a sticky feel. Comparative Examples 4-5 and 7 had a soft or hard texture, poor solubility, and were severely sticky due to the lack of cooked starch or key gelling components; Comparative Examples 6 and 8-9 had higher texture scores, but slightly lower than Example 1, because the lack of a single component resulted in insufficient gel network density, slightly reducing the texture's flexibility and solubility.

[0086] Based on the comprehensive sensory evaluation of appearance and texture, Example 1 scored the highest with 4.73 points. All comparative examples scored lower than Example 1, with the comparative examples (4, 5, and 7) lacking cooked starch scoring the lowest. This further demonstrates the core role of cooked starch in enhancing the sensory experience. It also verifies the necessity of the synergistic effect of the cooked starch preparation process, the basic molding sugar powder formula, and the process in this invention. Only by precisely controlling the process and formula can the excellent sensory quality of DIY candies be achieved.

[0087] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A multi-flavored sugar powder composition, characterized in that, It is composed of flavored sugar powder and basic shaping sugar powder in a mass ratio of 1:(2-3); The flavored sugar powder comprises the following raw materials in parts by weight: 40-60 parts white granulated sugar, 10-20 parts fruit and vegetable extracts, 0.1-0.5 parts sucralose, 0.5-2 parts acidulant, and 0.01-0.1 parts coloring agent; The basic molded sugar powder comprises the following raw materials in parts by weight: 30-50 parts of cooked starch, 20-40 parts of white sugar, 5-15 parts of oyster shell powder, 3-8 parts of sodium alginate, and 0.01-0.1 parts of edible flavoring.

2. The multi-flavored sugar powder composition according to claim 1, characterized in that, The fruit and vegetable extracts are one or more of the following: apple extract, guava extract, cantaloupe extract, hawthorn extract, tomato extract, and blueberry extract.

3. The multi-flavored sugar powder composition according to claim 1, characterized in that, The acidulant is one or more of citric acid, malic acid, lactic acid, and tartaric acid.

4. The multi-flavored sugar powder composition according to claim 1, characterized in that, The method for preparing the cooked starch includes: mixing starch with water to obtain a starch suspension, and then sequentially subjecting it to enzymatic hydrolysis with a compound enzyme, gelatinization, microwave modification with acetylated distarch phosphate, and spray drying to obtain cooked starch.

5. The multi-flavored sugar powder composition according to claim 4, characterized in that, The complex enzyme consists of saccharifying enzyme and α-amylase.

6. A multi-flavored sugar powder composition according to claim 5, characterized in that, The microwave modification power is 300-500W, and the time is 3-5 minutes.

7. The multi-flavored sugar powder composition according to claim 1, characterized in that, The edible flavoring is one or more of pineapple flavoring, lemon flavoring, blueberry flavoring, and strawberry flavoring.

8. A method for preparing a multi-flavored sugar powder composition according to any one of claims 1-7, characterized in that, include: White sugar, fruit and vegetable extracts, sucralose, acidulants, and coloring agents are mixed to obtain flavored sugar powder; cooked starch, white sugar, oyster shell powder, sodium alginate, and edible flavorings are mixed to obtain basic molded sugar powder; flavored sugar powder and basic molded sugar powder are packaged in different compartments of the same package to obtain a multi-flavored sugar powder composition.

9. The application of the multi-flavored sugar powder composition according to any one of claims 1-7 in the preparation of DIY candies.

10. The application according to claim 9, characterized in that, The DIY candies include marshmallows, hard candies, and soft candies.

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