Blueberry soft sweets with stable anthocyanin content and preparation method thereof

Abstract

The invention discloses blueberry soft sweets with stable anthocyanin content, and the soft sweets can realize subdivision and positioning of target people by adjusting the addition amount of blueberry anthocyanin embedding materials, xanthophyll extracts and zeaxanthin based on different demands of people at different stages for eye protection; the anthocyanin is embedded and then added into the soft sweets, so that the anthocyanin is effectively protected, the stability of the anthocyanin is greatly improved, nutritional ingredients of the product are prevented from being damaged in the actual production and processing process, and the quality of the product is improved; the hydroxypropyl distarch phosphate is used as the wall material to embed the blueberry protoplasm anthocyanin, so that the embedding effect is effectively improved, and meanwhile, the hydroxypropyl distarch phosphate, the gelatin and the pectin in the soft sweets can jointly construct a gel system of the soft sweets, and the texture quality of the soft sweets is synergistically improved.

Description

Technical Field

[0001] This invention belongs to the field of functional candy preparation technology, specifically relating to a blueberry soft candy with stable anthocyanin content and its preparation method. Background Technology

[0002] Eye-care gummies are currently one of the most popular functional gummies, with their main functional ingredients being lutein esters, zeaxanthin, and anthocyanins. Lutein esters can be added to gummies in the form of oil suspensions, microcapsules, or directly; zeaxanthin can also be added directly; while anthocyanins are mainly added in the form of extracts (extracts) and fruit and vegetable extracts (extracts) with stable anthocyanin content.

[0003] For example, invention patent application CN 114946990 A discloses a gel gummy rich in dragon fruit peel proanthocyanidins and its preparation method. It discloses that dragon fruit peel is washed, cut into pieces, vacuum freeze-dried, crushed, sieved, and extracted using ultrasonic-assisted extraction to obtain dragon fruit peel proanthocyanidin extract, which is then added to the gummy base to make gel gummy. Invention patent application CN 115553370A discloses a blueberry lutein ester gel gummy and its preparation method. Blueberry concentrate is obtained from blueberries and then directly added to the gummy base along with blueberry extract to make a gel gummy. Invention patent application CN 106035952 A discloses a proanthocyanidin gummy and its preparation method. Grape seed proanthocyanidins and other fruits and vegetables are directly added to the gummy base to make a gel gummy.

[0004] In other words, the existing methods and processes for adding anthocyanins in eye-protecting gummies lack protective measures. They are mainly added directly to the gummy base. Due to the unstable nature of anthocyanins, unprotected anthocyanins suffer significant damage during actual production and processing.

[0005] Meanwhile, regarding eye-care gummies, different groups of people have different needs for eye health, including preventing and improving myopia, protecting against blue light, relieving dryness, soreness, and itching, and even alleviating fatigue, swelling, blurred vision, and addressing cataracts, floaters, and macular degeneration. Functional ingredients include anthocyanins with soothing and moisturizing effects, lutein and zeaxanthin for macular care, and astaxanthin for relaxation. Currently, existing eye-care gummies lack protective measures for anthocyanin addition, primarily relying on direct addition to the gummy base, which inevitably leads to damage during processing and storage, the extent of which is unpredictable. Furthermore, there is a lack of segmentation based on the proportions and content of functional ingredients to target specific demographics, resulting in severe product homogenization. Summary of the Invention

[0006] The purpose of this section is to outline some aspects of embodiments of the present invention and to briefly describe some preferred embodiments. Simplifications or omissions may be made in this section, as well as in the abstract and title of this application, to avoid obscuring the purpose of these documents; however, such simplifications or omissions should not be construed as limiting the scope of the invention.

[0007] In view of the problems existing in the above and / or prior art, the present invention is proposed.

[0008] Therefore, the purpose of this invention is to overcome the shortcomings of the prior art and provide a blueberry gummy with stable anthocyanin content.

[0009] To solve the above-mentioned technical problems, the present invention provides the following technical solution: including,

[0010] The gummies comprise the following ingredients in parts by weight: 4-6 parts gelatin, 2-4 parts pectin, 20-25 parts erythritol, 30-35 parts maltitol, 2-2.5 parts sodium citrate, 2-3 parts 10% lutein ester, 0.5-1 part 5% zeaxanthin, and 1-2 parts blueberry anthocyanin encapsulation.

[0011] The blueberry anthocyanin encapsulation material uses hydroxypropyl distarch phosphate solution as the wall material and blueberry pulp as the core material, with a wall material to core material volume ratio of 2:1.

[0012] As a preferred embodiment of the blueberry gummies with stable anthocyanin content according to the present invention, the concentration of the hydroxypropyl distarch phosphate solution is 40-80 g / L.

[0013] As a preferred embodiment of the blueberry gummies with stable anthocyanin content according to the present invention, the concentration of the hydroxypropyl distarch phosphate solution is 60 g / L.

[0014] Furthermore, based on the different eye care needs of people at different stages, the addition of blueberry anthocyanin encapsulation, lutein ester, and zeaxanthin can be adjusted to achieve segmented positioning of the target population.

[0015] Therefore, another objective of the present invention is to overcome the shortcomings of the prior art and provide a method for preparing blueberry gel gummies with stable anthocyanin content.

[0016] To solve the above-mentioned technical problems, the present invention provides the following technical solution: including,

[0017] Gelatin and pectin are dissolved in water and heated and stirred until completely dissolved. Then, erythritol and maltitol are added and simmered and stirred over low heat to obtain a sugar solution. Sodium citrate is added to the sugar solution and stirred over low heat until completely dissolved. Then, 10% lutein ester, 5% zeaxanthin and blueberry anthocyanin encapsulation are added and stirred thoroughly until evenly dispersed to obtain a soft candy base solution. This solution is poured into molds, cooled and shaped, demolded and dried to obtain blueberry soft candy with stable anthocyanin content.

[0018] In a preferred embodiment of the method for preparing blueberry gummies with stable anthocyanin content according to the present invention, the method for preparing the blueberry anthocyanin encapsulation material includes,

[0019] Blueberry raw material is broken down to obtain blueberry pulp, which is then added to an aqueous solution of hydroxypropyl distarch phosphate and stirred thoroughly until it is evenly mixed. The mixture is then freeze-dried under vacuum to obtain a block solid, which is then crushed to obtain blueberry anthocyanin encapsulation.

[0020] In a preferred embodiment of the method for preparing blueberry gummies with stable anthocyanin content according to the present invention, the concentration of the aqueous solution of hydroxypropyl distarch phosphate is 40-80 g / L.

[0021] In a preferred embodiment of the method for preparing blueberry gummies with stable anthocyanin content according to the present invention, the concentration of the aqueous solution of hydroxypropyl distarch phosphate is 60 g / L.

[0022] In a preferred embodiment of the method for preparing blueberry gummies with stable anthocyanin content according to the present invention, the volume ratio of the aqueous solution of hydroxypropyl distarch phosphate to blueberry puree is 2:1.

[0023] As a preferred embodiment of the preparation method of the blueberry gummies with stable anthocyanin content according to the present invention, the gummies comprise, by weight, the following raw materials: 4-6 parts gelatin, 2-4 parts pectin, 20-25 parts erythritol, 30-35 parts maltitol, 2-2.5 parts sodium citrate, 2-3 parts 10% lutein extract, 0.5-1 part 5% zeaxanthin, and 1-2 parts blueberry anthocyanin encapsulation.

[0024] In a preferred embodiment of the preparation method of the blueberry gummies with stable anthocyanin content according to the present invention, the temperature of the simmering and stirring is 80°C, and the temperature of the low heat is 60°C.

[0025] Beneficial effects of this invention:

[0026] (1) The present invention prepared a blueberry gel gummy with stable anthocyanin content. Based on the different eye care needs of people at different stages, the target population can be subdivided by adjusting the amount of blueberry anthocyanin encapsulation, lutein ester and zeaxanthin added.

[0027] (2) The present invention encapsulates anthocyanins before adding them to the gummies, which effectively protects the anthocyanins and greatly improves their stability. In actual production and processing, the nutritional components of the product are not damaged, thus improving the product quality.

[0028] (3) In this invention, hydroxypropyl distarch phosphate is used as a wall material to encapsulate anthocyanins in blueberry pulp. While effectively improving the encapsulation effect, it can also work with gelatin and pectin in the gummies to construct the gel system of the gummies and synergistically improve the texture quality of the gummies. Attached Figure Description

[0029] To more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort. Wherein:

[0030] Figure 1 This is a diagram of the blueberry gummies with stable anthocyanin content according to the present invention. Detailed Implementation

[0031] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, the specific embodiments of the present invention will be described in detail below with reference to the examples in the specification.

[0032] Many specific details are set forth in the following description in order to provide a full understanding of the invention. However, the invention may also be practiced in other ways different from those described herein, and those skilled in the art can make similar extensions without departing from the spirit of the invention. Therefore, the invention is not limited to the specific embodiments disclosed below.

[0033] Secondly, the term "one embodiment" or "embodiment" as used herein refers to a specific feature, structure, or characteristic that may be included in at least one implementation of the present invention. The phrase "in one embodiment" appearing in different places in this specification does not necessarily refer to the same embodiment, nor is it a single or selective embodiment that is mutually exclusive with other embodiments.

[0034] Determination of texture properties:

[0035] The full texture of the gummies was determined using an ISENSO TA.new plus texture analyzer. Before use, the instrument's sensor and height were calibrated at a distance of 10 mm. A TA / 2N probe was selected, with a Strain trigger type and 70% pressure applied. The speed was 1 mm / s before, during, and after the test, with a trigger force of 5 g and a time interval of 2 seconds. Each sample was tested at least six times, and the experiment was completed within 15 minutes to ensure the accuracy of the results.

[0036] The sensory evaluation criteria in this invention are as follows:

[0037]

[0038] According to the above standards, 10 people were selected to conduct sensory evaluations of the prepared gummies, and the average value of the results was taken.

[0039] Unless otherwise specified, all raw materials used in this invention are commercially available.

[0040] Example 1

[0041] This embodiment provides a method for preparing blueberry anthocyanin-encapsulated compounds, specifically as follows:

[0042] Undamaged blueberry raw materials are selected, crushed and pulverized, and then collected through sieving to obtain blueberry puree;

[0043] 20 parts of blueberry puree were mixed with 40 parts of hydroxypropyl distarch phosphate solution with a concentration of 60 g / L and stirred thoroughly until homogeneous. The mixture was then placed in a vacuum freeze dryer to obtain a block solid, which was crushed to obtain powdered blueberry anthocyanin encapsulation.

[0044] The anthocyanin encapsulation content of the microspheres prepared in this embodiment was determined to be 55.21%.

[0045] Example 2

[0046] This embodiment provides a method for preparing sugar-free gel gummies with stable anthocyanin content. The functional ingredient content is suitable for relieving eye fatigue and protecting against blue light. Specifically:

[0047] Weigh the raw materials:

[0048] 5 parts gelatin, 3 parts pectin, 20 parts erythritol, 35 parts maltitol, 2.5 parts sodium citrate, 1.4 parts 10% lutein ester, 0.7 parts 5% zeaxanthin, and 1.4 parts blueberry anthocyanin encapsulation.

[0049] Sol: Dissolve 5 parts gelatin and 3 parts pectin in 200 parts hot water, heat and stir until completely dissolved to obtain a sol solution;

[0050] Sugar boiling: Add 20 parts erythritol and 35 parts maltitol to the above solution, and simmer over low heat for 20 minutes while stirring constantly.

[0051] Acid adjustment: Add 2.5 parts sodium citrate to the above solution and stir continuously at 70°C over low heat for 8 minutes;

[0052] Adding functional ingredients: Heat the pan to low. When the temperature of the above solution drops to 60℃, slowly add 1.4 parts of 10% lutein ester, 0.7 parts of 5% zeaxanthin, and 1.4 parts of blueberry anthocyanin encapsulation, which have been dissolved in a small amount of water beforehand. Stir thoroughly until evenly dispersed to obtain the gummy base liquid. Pour the mixture into molds, cool and solidify, unmold and dry to obtain blueberry gummies with stable anthocyanin content. Product image as shown. Figure 1 As shown.

[0053] The gummies prepared in this embodiment have a moderate content of functional ingredients and can be used to resist blue light, relieve dryness, sourness, itching, fatigue, swelling and pain, and blurred vision.

[0054] Example 3

[0055] This embodiment provides a method for preparing sugary gel gummies with stable anthocyanin content. The difference from Embodiment 2 is that a sugary component is added. The specific steps that differ are as follows:

[0056] Weigh out the gummy base ingredients:

[0057] 5 parts gelatin, 3 parts pectin, 20 parts erythritol, 35 parts maltitol, 2.5 parts sodium citrate, 1.4 parts 10% lutein ester, 0.7 parts 5% zeaxanthin, 1.4 parts blueberry anthocyanin encapsulation, 5 parts blueberry jam, 5 parts white peach jam;

[0058] In this process, blueberry jam and white peach jam are added during the acidification step, and the rest of the preparation process is the same as in Example 3, thus obtaining sugary gel soft candy with stable anthocyanin content.

[0059] Example 4

[0060] This embodiment provides a method for preparing sugar-free gel gummies with stable anthocyanin content. The content of its functional ingredients is suitable for preventing and improving myopia. The difference from Example 2 is that the addition amounts of lutein ester, zeaxanthin, and blueberry anthocyanin encapsulation are adjusted to 1.0 parts, 0.5 parts, and 1.0 parts, respectively. The amount of maltitol is also adjusted accordingly. The rest of the preparation process is the same as in Example 2.

[0061] Example 5

[0062] This embodiment provides a method for preparing sugar-free gel gummies with stable anthocyanin content. The content of its functional components is suitable for treating cataracts and floaters. The difference from Example 2 is that the addition amounts of lutein ester, zeaxanthin, and blueberry anthocyanin embedding material are adjusted to 1.8 parts, 0.9 parts, and 1.8 parts, respectively. The amount of maltitol is also adjusted accordingly. The rest of the preparation process is the same as in Example 2.

[0063] Example 6

[0064] This embodiment was used to investigate the effects of different embedding wall materials and wall material concentration on the embedding efficiency (anthocyanin content of the embedded material) in the preparation of blueberry anthocyanin embedded materials. The results are shown in Table 1.

[0065] Table 1. Anthocyanin encapsulation rates of embeddings prepared with different wall materials.

[0066]

[0067] As can be seen from Table 1, regardless of the concentration, hydroxypropyl distarch phosphate as the wall material has the highest encapsulation rate for blueberry anthocyanins, especially when the concentration of hydroxypropyl distarch phosphate solution is 60 g / L, the encapsulation effect is the best.

[0068] Example 7

[0069] In this embodiment, the method of Example 2 was used to prepare gummy candies, and the stability of anthocyanins in different types of encapsulation wall materials during the production and processing was investigated. The concentration of the wall material solution in the preparation of the encapsulation material was 60 g / L. The evaluation index was the retention rate of anthocyanin content in the gummy candies prepared from blueberry anthocyanin encapsulation material during processing and storage. The results are shown in Tables 2 and 3.

[0070] Table 2. Anthocyanin retention rate during the processing of embeddings made from different wall materials.

[0071]

[0072] Table 3. Anthocyanin retention rate of embeddings prepared with different wall materials during storage.

[0073]

[0074] In summary, the measurement data in Tables 2 and 3 show that the present invention, by encapsulating blueberry pulp, can effectively improve the processing and storage stability of anthocyanins in gummy candies. In the prior art, even with the mildest processing technology, the highest retention rate of anthocyanins during processing is only about 70%. However, the present invention, using hydroxypropyl distarch phosphate as the encapsulation wall material, can achieve an anthocyanin retention rate of over 90% during both processing and storage, demonstrating significant advantages.

[0075] Example 8

[0076] Further experiments revealed that the type of wall material of the embedding material in this invention also affects the overall sensory and textural properties of the gummies after it is added to the gummies matrix. In this embodiment, gummies prepared with embedding materials obtained with different wall materials in Example 7 were used as the object, and sensory scoring and textural testing were performed. The results are shown in Tables 4 and 5.

[0077] Table 4 Sensory ratings of gummies made with different wall materials

[0078]

[0079]

[0080] Table 5. Texture analysis results of gummies made with different wall materials

[0081]

[0082] In summary, it can be seen that the use of different embedding wall materials also has a certain impact on the textural properties of gummies. This may be because the blueberry embedding material in this invention is directly added to the gummy base in powder form, which can interact with the gel in the gummy base to jointly form the gel system of the gummies. In this invention, hydroxypropyl distarch phosphate can achieve synergistic effects with pectin and gelatin.

[0083] Example 9

[0084] To verify that hydroxypropyl distarch phosphate has a synergistic effect with the gel in the gummy candy, this embodiment prepared the gummy candy according to the method of Example 2, and explored the influence of different wall material + gel type systems on the textural properties of the gummy candy of the present invention. Sensory evaluation and textural property determination were carried out, and the results are shown in Tables 6 and 7.

[0085] Table 6 Sensory scores of gummies prepared by blending different types of gels and wall materials

[0086]

[0087] Table 7. Texture analysis of gummies obtained by blending different types of gels with wall materials.

[0088]

[0089]

[0090] As can be seen from Tables 6 and 7, different types of gel systems do have certain differences in sensory scores and textural properties, indicating that different types of gels and wall materials do indeed jointly form the overall gel system of the gummies. From the above results, it can be seen that the gel system of blueberry gummies using hydroxypropyl distarch phosphate, gelatin, and pectin yields the best product-related performance.

[0091] Example 10

[0092] This embodiment was used to investigate the effect of different proportions of gel and wall material on the properties of the prepared gummies in a gel system formed by gelatin, pectin and blueberry encapsulation wall material. Referring to the gummies preparation method in Example 2, the addition ratio of blueberry anthocyanin encapsulation material was adjusted to 1.0, 1.2, 1.4, 1.6 and 1.8 parts, and its sensory scores and textural properties were measured. The results are shown in Tables 8 and 9.

[0093] Table 8 Sensory scores of different blueberry anthocyanin encapsulations

[0094]

[0095] Table 9. Texture analysis of different blueberry anthocyanin encapsulations

[0096]

[0097] As can be seen from Tables 8 and 9, the amount of different blueberry encapsulants added has a certain impact on the various properties of the prepared gummies. In the present invention, the gummies have the best performance when the amount of encapsulant added is 1.4 parts, indicating that the combination of encapsulant wall material, pectin and gelatin at this ratio can achieve the best technical effect.

[0098] In summary, this invention has prepared a blueberry gel gummy with stable anthocyanin content. Based on the different eye care needs of people at different stages, the target audience can be further segmented by adjusting the amount of blueberry anthocyanin encapsulation, lutein extract, and zeaxanthin added.

[0099] This invention encapsulates anthocyanins before adding them to gummies, effectively protecting the anthocyanins and greatly improving their stability. This ensures that the nutritional components of the product are not damaged during actual production and processing, thus improving product quality. Using hydroxypropyl distarch phosphate as a wall material to encapsulate anthocyanins from blueberry pulp not only effectively improves the encapsulation effect but also allows it to work synergistically with gelatin and pectin in the gummies to construct the gummies' gel system, thereby enhancing the texture and quality of the gummies.

[0100] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A blueberry gummy with stable anthocyanin content, characterized in that: The gummies comprise the following ingredients in parts by weight: 4-6 parts gelatin, 2-4 parts pectin, 20-25 parts erythritol, 30-35 parts maltitol, 2-2.5 parts sodium citrate, 2-3 parts 10% lutein ester, 0.5-1 part 5% zeaxanthin, and 1-2 parts blueberry anthocyanin encapsulation. The blueberry anthocyanin encapsulation material uses hydroxypropyl distarch phosphate solution as the wall material and blueberry pulp as the core material, with a wall material to core material volume ratio of 2:

1.

2. The blueberry gummies with stable anthocyanin content as described in claim 1, characterized in that: The concentration of the hydroxypropyl distarch phosphate solution is 40–80 g / L.

3. The blueberry gummies with stable anthocyanin content as described in claim 2, characterized in that: The concentration of the hydroxypropyl distarch phosphate solution is 60 g / L.

4. A method for preparing blueberry gummies with stable anthocyanin content as described in claim 1, characterized in that: include, Gelatin and pectin are dissolved in water and heated and stirred until completely dissolved. Then, erythritol and maltitol are added and simmered and stirred over low heat to obtain a sugar solution. Sodium citrate is added to the sugar solution and stirred over low heat until completely dissolved. Then, 10% lutein ester, 5% zeaxanthin and blueberry anthocyanin encapsulation are added and stirred thoroughly until evenly dispersed to obtain a soft candy base solution. This solution is poured into molds, cooled and shaped, demolded and dried to obtain blueberry soft candy with stable anthocyanin content.

5. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 4, characterized in that: The method for preparing the blueberry anthocyanin encapsulation includes: Blueberry raw material is broken down to obtain blueberry pulp, which is then added to an aqueous solution of hydroxypropyl distarch phosphate and stirred thoroughly until it is evenly mixed. The mixture is then freeze-dried under vacuum to obtain a block solid, which is then crushed to obtain blueberry anthocyanin encapsulation.

6. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 5, characterized in that: The concentration of the aqueous solution of hydroxypropyl distarch phosphate is 40–80 g / L.

7. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 5, characterized in that: The concentration of the aqueous solution of hydroxypropyl distarch phosphate is 60 g / L.

8. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 5, characterized in that: The volume ratio of the aqueous solution of hydroxypropyl distarch phosphate to blueberry puree is 2:

1.

9. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 4, characterized in that: By weight, the gummies comprise the following ingredients in parts by weight: 4-6 parts gelatin, 2-4 parts pectin, 20-25 parts erythritol, 30-35 parts maltitol, 2-2.5 parts sodium citrate, 2-3 parts 10% lutein extract, 0.5-1 part 5% zeaxanthin, and 1-2 parts blueberry anthocyanin encapsulation.

10. The method for preparing blueberry gummies with stable anthocyanin content as described in claim 4, characterized in that: The temperature for simmering and stirring over low heat is 80°C, and the temperature for low heat is 60°C.

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