Low-sugar high-fiber functional soft sweets and preparation method thereof

Abstract

The invention discloses low-sugar high-fiber functional soft sweets and a preparation method thereof, and relates to the technical field of food processing, dietary fibers are subjected to directional pre-hydration treatment, constant-temperature mixing and high-pressure homogenization and low-temperature vacuum boiling are combined, and the water activity of the soft sweets is accurately regulated and controlled through two-stage gradient temperature control and humidity change drying, so that the low-sugar high-fiber functional soft sweets are obtained. The method has the advantages that dietary fiber raw materials are subjected to directional pre-hydration treatment, so that dietary fiber molecules are fully hydrated and combined, and free moisture which is easy to migrate and lose in a soft sweet system is converted into combined water which is stably bound with the dietary fibers; the core defects that existing low-sugar and high-fiber soft sweets are prone to being dry and hard due to water loss in the storage period and sticky to teeth due to water analysis are fundamentally overcome, meanwhile, the treatment mode enables dietary fibers not to damage the gel network structure of the soft sweets any more, the dietary fibers are evenly dispersed in the system in cooperation with the process design of constant-temperature mixing and high-pressure homogenization, and the dietary fibers are evenly dispersed in the soft sweets. The problem of rough taste caused by high-fiber addition is avoided.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a low-sugar, high-fiber functional gummy candy and its preparation method. Background Technology

[0002] Dietary fiber, as one of the seven essential nutrients for the human body, has physiological functions such as regulating intestinal flora, increasing satiety, and promoting intestinal peristalsis. It is widely used in the research and development and production of various functional foods. However, due to the high sucrose and high starch syrup formula of traditional gummies, it is difficult to meet the sugar control needs of modern consumers. The low sugar formula that replaces sucrose with sugar alcohols and natural high-intensity sweeteners has become the mainstream direction for optimizing the formula of gummies.

[0003] Existing technologies for preparing low-sugar, high-fiber functional gummies primarily rely on sugar substitutes to replace sucrose, the direct addition of dietary fiber, and conventional gummy preparation processes to achieve this product design. However, these technologies have several drawbacks. First, existing technologies do not perform targeted pre-hydration treatment of the dietary fiber, making it impossible to stably lock in free water within the system. This leads to gummies becoming dry, hard, or sticky during storage, requiring the addition of large amounts of humectants and gelling agents to remedy the situation. Furthermore, the high fiber content can disrupt the gel system, resulting in a rough texture. Second, existing technologies employ conventional constant temperature and humidity drying processes, which can cause the gummies to be dry on the outside but moist on the inside, resulting in uneven moisture distribution. This makes them prone to mold and spoilage during storage, leading to inconsistent textures and difficulty in precisely controlling water activity. This necessitates the addition of preservatives, posing a dual risk of food safety and quality instability. Therefore, we propose a low-sugar, high-fiber functional gummy and its preparation method. Summary of the Invention

[0004] The purpose of this invention is to provide a low-sugar, high-fiber functional gummy and its preparation method.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a method for preparing low-sugar, high-fiber functional gummies, the preparation method comprising the following steps:

[0006] Step 1: Select food-grade dietary fiber raw materials that meet food safety standards, and perform targeted pre-hydration treatment on the raw materials to fully hydrate and bind the dietary fiber molecules, thereby preparing a uniform and stable dietary fiber pre-hydrated gel.

[0007] Step 2: Select a suitable compound low-sugar sweetener base material for the low-sugar system, dissolve the sweetener base material at a constant temperature, and then adjust the pH value of the system to prepare a clear and transparent sweetener base material liquid.

[0008] Step 3: Select a food-grade gelling agent that is a mixture of gelatin and high-ester pectin. Place the gelling agent in purified water to fully hydrate and disperse it, eliminating the problems of clumping and uneven dispersion, and prepare a uniform gelling agent base solution. Keep it warm for later use.

[0009] Step 4: Mix the sweet base liquid and the gelling agent base liquid in a constant temperature environment until completely homogeneous. Then, add the dietary fiber pre-hydrated gelling agent to the base mixing system at a uniform speed and stir and disperse it thoroughly. After high-pressure homogenization, a uniform and stable liquid to be cooked is obtained.

[0010] Step 5: Use a low-temperature vacuum process to cook and dehydrate the liquid to remove excess water from the system, and prepare a sugar paste that meets the requirements for solid content. Keep it warm for later use.

[0011] Step 6: Pour the insulated sugar paste into the mold at a constant temperature to complete the initial shaping. Then, use a two-stage gradient temperature and humidity control process to balance the drying, and adjust the water activity of the finished soft candy to the preset range for food safety and stable taste.

[0012] Step 7: After the dried gummies are demolded and the surface powder is removed, they are sealed and packaged in a clean environment that meets the requirements of food production. Unqualified products are removed to obtain the finished low-sugar, high-fiber functional gummies.

[0013] As a further aspect of the present invention: in step one, food-grade dietary fiber raw materials that meet the regulations are accurately weighed. The dietary fiber raw materials are one or more of resistant dextrin, inulin, and polydextrose, and the resistant dextrin accounts for 60%-80% of the total mass of dietary fiber when compounded. The total amount of dietary fiber added is 8%-15% of the total mass of the soft candy.

[0014] The weighed dietary fiber raw materials are added to purified water at a temperature of 35-45℃ at a solid-liquid mass ratio of 1:3.5-1:4.5. While stirring, the pH value of the system is adjusted to 5.5-6.0 with food-grade citric acid. The stirring speed is controlled at 80-120 r / min. The mixture is stirred at a constant temperature for 25-35 min to complete the directional prehydration of dietary fiber and obtain a dietary fiber prehydration solution.

[0015] As a further aspect of the present invention: In step two, a food-grade low-sugar sweetener conforming to the specified formula is accurately weighed. The sweetener is composed of erythritol, maltitol, steviol glycosides, and mogrosides, wherein the total mass of erythritol and maltitol accounts for 98%-99.5% of the total mass of the sweetener, the total mass of steviol glycosides and mogrosides accounts for 0.5%-2% of the total mass of the sweetener, and the amount of sweetener added is 30%-40% of the total mass of the soft candy.

[0016] Add the weighed sweet base material to purified water at a temperature of 55-65℃, control the solid-liquid mass ratio at 1:1.2-1:1.8, and stir at a constant temperature for 10-15 minutes at a speed of 150-200 r / min until the sweet base material is completely dissolved, resulting in a clear and transparent sweet base material solution. Adjust the pH value of the sweet base material solution to 4.0-4.5 with food-grade citric acid, and detect and control the soluble solids content of the sweet base material solution to 60-65°Brix.

[0017] As a further aspect of the present invention: in step three, a food-grade gelling agent conforming to the regulations is accurately weighed. The gelling agent is composed of gelatin and high-ester pectin, wherein gelatin accounts for 85%-90% of the total mass of the gelling agent, high-ester pectin accounts for 10%-15% of the total mass of the gelling agent, and the amount of gelling agent added is 6%-9% of the total mass of the soft candy.

[0018] Add the weighed gelling agent to purified water at a temperature of 50-55℃, control the solid-liquid mass ratio to 1:5-1:7, and stir at a constant temperature of 100-150 r / min for 20-25 min until the gelling agent is completely hydrated and dispersed, without lumps or fish eyes, to obtain a uniform gelling agent base solution. Test and control the gel strength of the base solution to 180-220 Bloom, and keep it at 50-55℃ for later use.

[0019] As a further aspect of the present invention: In step four, the sweet base liquid obtained in step two and the gelling agent base liquid obtained in step three are put into a mixing tank with a heat-insulating jacket. The constant temperature of the mixing tank is controlled at 55-60℃, and the mixture is stirred at a speed of 200-250 r / min for 8-10 minutes until the two are completely mixed and homogeneous to obtain a base mixture. Then, the dietary fiber pre-hydrated gelling agent obtained in step one is added to the base mixture by a slow and uniform dripping method. During the dripping process, the stirring speed is maintained at 250-300 r / min. After the dripping is completed, the mixture is stirred at a constant temperature for 10-12 minutes to obtain a preliminary mixture. The preliminary mixture is then passed into a high-pressure homogenizer, and the homogenization temperature is controlled at 55-60℃ and the homogenization pressure is controlled at 25-35 MPa. The mixture is homogenized twice to obtain a uniform and stable liquid to be cooked.

[0020] As a further aspect of the present invention: In step five, the liquid to be cooked obtained in step four is put into a vacuum cooking tank, the vacuum system and the heating system are turned on, the system temperature during the cooking process is controlled at 75-85℃, the vacuum degree is -0.085 to -0.095MPa, and constant temperature vacuum cooking is carried out for 12-18 minutes. During the cooking process, a low speed of stirring at 30-50r / min is maintained to avoid the generation of bubbles in the liquid. After the cooking is completed, the vacuum is slowly broken, and the soluble solids content of the discharged liquid is detected and controlled to be 78-82°Brix, so as to obtain the cooked sugar paste, which is kept at 60-65℃ for later use.

[0021] As a further aspect of the present invention: In step six, the heat-insulating sugar paste obtained in step five is injected into a food-grade starch mold or silicone mold through an automatic casting machine. The casting temperature is controlled at 58-62℃. After casting, the mold is sent to a constant temperature and humidity setting room, where the setting temperature is controlled at 35-40℃ and the relative humidity at 35%-40%. The setting is carried out for 4-6 hours until the soft candy is initially solidified. Then, the set soft candy, along with the mold, is sent to a two-stage gradient drying room for balanced drying. The first stage of drying is controlled at a temperature of 28-32℃ and a relative humidity of 30%-35%, with a drying time of 10-14 hours, to complete the surface setting and basic dehydration of the soft candy. The second stage of drying is controlled at a temperature of 38-42℃ and a relative humidity of 45%-50%, with a drying time of 18-24 hours, to complete the internal and external moisture balance and precise control of water activity of the soft candy.

[0022] As a further aspect of the present invention: In step seven, the gummy candies that have undergone gradient drying are removed from the mold, and the floating powder adhering to the surface of the gummy candies is removed by a vibrating screen. The mesh size of the vibrating screen is controlled to be 20-30 mesh, and the vibration frequency is 20-30Hz. After the powder is sieved, the gummy candies are sent to a clean packaging room with a temperature ≤25℃ and a relative humidity ≤45%. Vacuum nitrogen-filled sealing packaging is carried out using a food-grade composite film. After packaging, metal detection and appearance screening are carried out to remove unqualified products that are deformed, damaged, or have excessive weight deviation, so as to obtain the finished product of low-sugar, high-fiber functional gummy candies.

[0023] In addition, this application also provides a low-sugar, high-fiber functional gummy, which is prepared by a preparation method.

[0024] Compared with the prior art, the beneficial effects of the present invention by adopting the above technical solution are as follows:

[0025] 1. This invention addresses the core defects of existing low-sugar, high-fiber gummies by performing targeted pre-hydration treatment on dietary fiber raw materials, allowing dietary fiber molecules to fully complete hydration and binding. This transforms the easily migratable and easily lost free water in the gummies system into bound water that is stably bound to the dietary fiber. This fundamentally solves the problem of moisture loss, dryness, and hardening, as well as water separation and stickiness in existing low-sugar, high-fiber gummies during storage. At the same time, this treatment method prevents dietary fiber from damaging the gummies' gel network structure. Combined with the process design of constant temperature mixing and high-pressure homogenization, the dietary fiber is evenly dispersed in the system, avoiding the rough texture caused by high fiber addition. Ultimately, this allows the gummies to maintain a stable moisture state during storage, completely eliminating the drawbacks of existing technologies that rely on adding large amounts of humectants and gelling agents to maintain storage stability.

[0026] 2. This invention employs a creative two-stage gradient temperature and humidity control drying process to replace the existing constant temperature and humidity drying method. First, it completes the surface shaping and basic dehydration of the gummies, then achieves a uniform balance of moisture inside and outside the gummies. This process solves the problems of uneven moisture distribution and mold growth during storage, leading to mold and spoilage, and inconsistent texture in existing low-sugar, high-fiber gummies. Furthermore, this drying process can precisely control the water activity of the gummies to a suitable range, effectively controlling microorganisms without the need for additional preservatives. It balances food safety and the textural stability of the gummies, ensuring uniform moisture distribution throughout the finished product, guaranteeing both a soft and chewy texture and improved storage stability. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the method steps in an embodiment of the present invention. Detailed Implementation

[0028] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings. It should be noted that the description of these embodiments is for the purpose of helping to understand the present invention, but does not constitute a limitation of the present invention.

[0029] Furthermore, the technical features involved in the various embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0030] Please see the appendix Figure 1 This invention discloses a method for preparing low-sugar, high-fiber functional gummies, the method comprising the following steps:

[0031] Step 1: Select food-grade dietary fiber raw materials that meet food safety standards, and perform targeted pre-hydration treatment on the raw materials to fully hydrate and bind the dietary fiber molecules, thereby preparing a uniform and stable dietary fiber pre-hydrated gel.

[0032] Step 2: Select a suitable compound low-sugar sweetener base material for the low-sugar system, dissolve the sweetener base material at a constant temperature, and then adjust the pH value of the system to prepare a clear and transparent sweetener base material liquid.

[0033] Step 3: Select a food-grade gelling agent that is a mixture of gelatin and high-ester pectin. Place the gelling agent in purified water to fully hydrate and disperse it, eliminating the problems of clumping and uneven dispersion, and prepare a uniform gelling agent base solution. Keep it warm for later use.

[0034] Step 4: Mix the sweet base liquid and the gelling agent base liquid in a constant temperature environment until completely homogeneous. Then, add the dietary fiber pre-hydrated gelling agent to the base mixing system at a uniform speed and stir and disperse it thoroughly. After high-pressure homogenization, a uniform and stable liquid to be cooked is obtained.

[0035] Step 5: Use a low-temperature vacuum process to cook and dehydrate the liquid to remove excess water from the system, and prepare a sugar paste that meets the requirements for solid content. Keep it warm for later use.

[0036] Step 6: Pour the insulated sugar paste into the mold at a constant temperature to complete the initial shaping. Then, use a two-stage gradient temperature and humidity control process to balance the drying, and adjust the water activity of the finished soft candy to the preset range for food safety and stable taste.

[0037] Step 7: After the dried gummies are demolded and the surface powder is removed, they are sealed and packaged in a clean environment that meets the requirements of food production. Unqualified products are removed to obtain the finished low-sugar, high-fiber functional gummies.

[0038] Example 1

[0039] A method for preparing low-sugar, high-fiber functional gummies, based on a total feed weight of 1000g, includes the following specific formula and preparation steps:

[0040] Formula composition

[0041] 100g of dietary fiber raw material (including 70g of resistant dextrin, 20g of inulin, and 10g of polydextrose, with resistant dextrin accounting for 70% of the total dietary fiber mass); 350g of compound low-sugar sweetener base (including 200g of erythritol, 146.5g of maltitol, 1.5g of steviol glycosides, and 2g of mogrosides, with erythritol and maltitol accounting for 99% of the total); 75g of compound gelling agent (including 66g of gelatin and 9g of high-ester pectin, with gelatin accounting for 88% of the total gelling agent mass); appropriate amount of food-grade citric acid; purified water to make up the remaining volume of the system.

[0042] Preparation steps

[0043] Step 1: directional prehydration treatment of dietary fiber: Weigh the dietary fiber raw materials according to the formula, add them to purified water at 40℃ at a solid-liquid mass ratio of 1:4, adjust the pH of the system to 5.8 with citric acid while stirring, control the stirring speed to 100r / min, and stir at a constant temperature for 30min to complete the directional prehydration of dietary fiber and obtain a uniform and stable prehydrated dietary fiber solution.

[0044] Step 2: Premixing and dissolving the low-sugar sweet base: Weigh the compound low-sugar sweet base according to the formula, add it to purified water at 60℃, control the solid-liquid mass ratio to be 1:1.5, stir at a constant temperature of 180r / min for 12min until the sweet base is completely dissolved, and obtain a clear and transparent sweet base liquid. Adjust the pH value of the sweet base liquid to 4.2 with citric acid, and detect and control the soluble solids content of the sweet base liquid to 62°Brix.

[0045] Step 3: Preparation of gelling agent base solution: Weigh the compound gelling agent according to the formula, add it to purified water at 52℃, control the solid-liquid mass ratio to be 1:6, stir at a constant temperature of 120r / min for 22min until the gelling agent is completely hydrated and dispersed, without lumps or fish eyes, and a uniform gelling agent base solution is obtained. Test and control the gel strength of the base solution to be 200 Bloom, and keep it at 52℃ for later use.

[0046] Step 4, phase separation, mixing and homogenization: The sweet base liquid obtained in step 2 and the gelling agent base liquid obtained in step 3 are put into a mixing tank with a heat-insulating jacket. The temperature of the mixing tank is controlled at 58℃, and the mixture is stirred at 220r / min for 9 minutes until the two are completely mixed and homogeneous to obtain the base mixture liquid.

[0047] The dietary fiber pre-hydrated gel solution obtained in step one is then added to the basic mixture solution by a slow and uniform dripping method. During the dripping process, the stirring speed is kept at 280 r / min. After the dripping is completed, the mixture is stirred at a constant temperature for 11 minutes to obtain the initial mixture solution.

[0048] The initial mixed liquid was fed into a high-pressure homogenizer, and the homogenization temperature was controlled at 58℃ and the homogenization pressure at 30MPa. The homogenization was repeated twice to obtain a uniform and stable liquid to be cooked.

[0049] Step 5, Low-temperature vacuum cooking: Put the liquid to be cooked obtained in step 4 into a vacuum cooking tank, turn on the vacuum system and heating system, control the temperature of the cooking system to 80℃ and the vacuum degree to -0.09MPa, and cook at a constant temperature for 15 minutes. During the cooking process, maintain a low speed of stirring at 40r / min to avoid the generation of bubbles in the liquid. After the cooking is completed, slowly break the vacuum, detect and control the soluble solids content of the discharged liquid to 80°Brix, and obtain the cooked sugar paste. Keep it warm at 62℃ for later use.

[0050] Step Six: Molding and Gradient Balancing Drying: The heat-insulating sugar paste obtained in Step Five is injected into a food-grade silicone mold using an automatic molding machine. The molding temperature is controlled at 60℃. After molding, the mold is sent to a constant temperature and humidity setting room, where the setting temperature is controlled at 38℃ and the relative humidity at 38%. The setting is carried out for 5 hours until the gummies have initially solidified. The set gummies, along with the mold, are then sent to a two-stage gradient drying room for balancing drying. The first stage of drying is controlled at 30℃ and 32% relative humidity for 12 hours to complete the surface setting and basic dehydration of the gummies. The second stage of drying is controlled at 40℃ and 48% relative humidity for 21 hours to complete the internal and external moisture balance and precise control of water activity of the gummies.

[0051] Step 7: Demolding and Packaging: Remove the gradient-dried gummies from the mold and remove the floating powder adhering to the surface of the gummies by passing them through a vibrating screen. Control the screen mesh size to be 25 mesh and the vibration frequency to be 25 Hz. After sieving, send the gummies into a clean packaging room at a temperature of 22℃ and a relative humidity of 40%. Vacuum-sealed packaging with nitrogen filling using a food-grade composite film is performed. After packaging, metal detection and appearance screening are carried out to remove unqualified products that are deformed, damaged, or have excessive weight deviation, thus obtaining the finished low-sugar, high-fiber functional gummies.

[0052] Example 2

[0053] A method for preparing low-sugar, high-fiber functional gummies, based on a total feed weight of 1000g, includes the following specific formula and preparation steps:

[0054] Formula composition

[0055] 120g of dietary fiber raw material (including 96g of resistant dextrin and 24g of polydextrin, with resistant dextrin accounting for 80% of the total dietary fiber mass); 380g of compound low-sugar sweetener base (including 220g of erythritol, 156.96g of maltitol, 1g of steviol glycosides, and 2.04g of mogrosides, with erythritol and maltitol accounting for 99.2% of the total); 80g of compound gelling agent (including 68.8g of gelatin and 11.2g of high-ester pectin, with gelatin accounting for 86% of the total gelling agent mass); appropriate amount of food-grade citric acid; purified water to make up the remaining volume of the system.

[0056] Preparation steps

[0057] Step 1: directional prehydration treatment of dietary fiber: Weigh the dietary fiber raw materials according to the formula, add them to purified water at 38℃ at a solid-liquid mass ratio of 1:4.2, adjust the pH of the system to 5.6 with citric acid while stirring, control the stirring speed to 90 r / min, and stir at a constant temperature for 32 min to complete the directional prehydration of dietary fiber and obtain a uniform and stable prehydrated dietary fiber gel.

[0058] Step 2: Premixing and dissolving the low-sugar sweet base: Weigh the compound low-sugar sweet base according to the formula, add it to purified water at 58℃, control the solid-liquid mass ratio to be 1:1.6, stir at a constant temperature of 160r / min for 14min until the sweet base is completely dissolved, and obtain a clear and transparent sweet base liquid. Adjust the pH value of the sweet base liquid to 4.3 with citric acid, and detect and control the soluble solids content of the sweet base liquid to be 63°Brix.

[0059] Step 3: Preparation of gelling agent base solution: Weigh the compound gelling agent according to the formula, add it to purified water at 53℃, control the solid-liquid mass ratio to be 1:5.5, stir at a constant temperature of 130r / min for 23min until the gelling agent is completely hydrated and dispersed, without lumps or fish eyes, and a uniform gelling agent base solution is obtained. Test and control the gel strength of the base solution to be 190 Bloom, and keep it at 53℃ for later use.

[0060] Step 4: Phase separation, mixing and homogenization: The sweet base liquid obtained in Step 2 and the gelling agent base liquid obtained in Step 3 are put into a mixing tank with a heat-insulating jacket. The temperature of the mixing tank is controlled at 57°C. The mixture is stirred at 230 r / min for 8 minutes until the two are completely mixed and homogeneous to obtain the base mixture. Then, the dietary fiber pre-hydrated gelling agent obtained in Step 1 is added to the base mixture by dripping at a uniform rate. During the dripping process, the stirring speed is maintained at 260 r / min. After the dripping is completed, the mixture is stirred at a constant temperature for 10 minutes to obtain the initial mixture. The initial mixture is then passed into a high-pressure homogenizer. The homogenization temperature is controlled at 57°C and the homogenization pressure is 28 MPa. The homogenization is repeated twice to obtain a uniform and stable liquid to be cooked.

[0061] Step 5, Low-temperature vacuum cooking: Put the liquid to be cooked obtained in step 4 into a vacuum cooking tank, turn on the vacuum system and heating system, control the temperature of the cooking system to 78℃ and the vacuum degree to -0.092MPa, and cook at a constant temperature for 16 minutes. During the cooking process, maintain a low speed of 35r / min to avoid the generation of bubbles in the liquid. After the cooking is completed, slowly break the vacuum, detect and control the soluble solids content of the discharged liquid to 81°Brix, and obtain the cooked sugar paste. Keep it warm at 61℃ for later use.

[0062] Step Six: Molding and Gradient Balancing Drying: The heat-insulating sugar paste obtained in Step Five is injected into a food-grade starch mold using an automatic molding machine. The molding temperature is controlled at 59℃. After molding, the mold is sent to a constant temperature and humidity setting room, where the setting temperature is controlled at 37℃ and the relative humidity at 36%. The setting is carried out for 4.5 hours until the soft candy has initially solidified. The set soft candy, along with the mold, is then sent to a two-stage gradient drying room for balancing drying. The first stage of drying is controlled at 29℃ and 33% relative humidity for 13 hours to complete the surface setting and basic dehydration of the soft candy. The second stage of drying is controlled at 39℃ and 47% relative humidity for 22 hours to complete the internal and external moisture balance and precise control of water activity of the soft candy.

[0063] Step 7: Post-molding processing and finished product packaging: Remove the gradient-dried gummies from the mold and remove the floating powder adhering to the surface of the gummies by passing them through a vibrating screen. Control the screen mesh size to be 24 mesh and the vibration frequency to be 24Hz. After sieving, send the gummies into a clean packaging room with a temperature of 23℃ and a relative humidity of 42%. Vacuum nitrogen-filled and sealed packaging is carried out using a food-grade composite film. After packaging, metal detection and appearance screening are carried out to remove unqualified products that are deformed, damaged, or have excessive weight deviation. The finished product, low-sugar and high-fiber functional gummies, is obtained.

[0064] Specifically, the dietary fiber raw material is mainly composed of resistant dextrin, which utilizes its excellent hydration and water-locking properties to meet the requirements of the directional pre-hydration process. Food-grade citric acid is used to adjust the pH to the appropriate range for dietary fiber hydration, which can prevent degradation during the pre-hydration process and ensure the hydration effect. The coordinated control of solid-liquid ratio, temperature, rotation speed and time allows dietary fiber molecules to fully combine with water molecules to form a stable gel, avoiding problems such as agglomeration and uneven dispersion during subsequent feeding, and laying the foundation for water-locking in the subsequent system.

[0065] Specifically, the sweet base material is a blend of sugar alcohols and natural high-intensity sweeteners, which not only meets the national standard for low sugar content but also compensates for the sweetness deficiencies of single-ingredient sugars, ensuring that the gummies have a mild sweetness without any off-flavors. Controlling the solid-liquid ratio and stirring parameters is to ensure that the sweet base material dissolves quickly and completely, avoiding the formation of undissolved particles. Adjusting the pH value and soluble solids content is to adapt to the subsequent mixing and cooking process, preventing system stratification and solids fluctuations in later steps.

[0066] Specifically, gelatin and high-ester pectin are selected as a compound to utilize their synergistic effect in constructing a stable gel network adapted to the low-sugar system, thus compensating for the gel support defects in the sucrose-free system. Controlling the solid-liquid ratio and stirring parameters allows the gelling agent to be fully hydrated, eliminating clumping and fish-eye phenomena. Detecting and controlling the gel strength ensures the elasticity and shapeability of the finished gummy candy, while constant temperature insulation prevents the base gelling agent from solidifying prematurely, ensuring the stability of the system during subsequent mixing.

[0067] Specifically, the use of a mixing tank with an insulated jacket ensures stable temperature throughout the mixing process, preventing premature cross-linking of the gelling agent due to temperature fluctuations; the dietary fiber pre-hydrated adhesive is added at a uniform rate to prevent agglomeration caused by direct addition of high-viscosity adhesive; and the high-pressure homogenization process parameters refine the system particles, allowing all components to fully integrate and significantly improving the uniformity of the liquid to be cooked, thus preventing uneven texture and rough taste in the finished gummy candies from the root.

[0068] Specifically, a low-temperature vacuum cooking process is adopted. While reducing the cooking temperature and preventing the thermal degradation of the raw materials, the high vacuum degree improves the dehydration efficiency and ensures that the sugar paste meets the solid requirements for molding. Low-speed stirring during cooking can prevent air bubbles from being drawn into the liquid, thus preventing voids and collapses in the finished soft candy. Slowly breaking the vacuum after cooking can prevent the sugar paste from splashing due to sudden pressure changes. Insulation storage can prevent the sugar paste from cooling and solidifying, ensuring the smoothness of subsequent pouring into molds.

[0069] Specifically, controlling the pouring temperature to the appropriate flow temperature of the sugar paste ensures that the sugar paste fully fills the mold while preventing premature cross-linking of the gel due to excessive temperature. Initial constant temperature and humidity setting allows the gummies to form a basic shape, preventing deformation during subsequent drying. Two-stage gradient drying first sets the surface to prevent rapid moisture loss, and then balances the internal moisture, avoiding the gummies being dry on the outside and wet on the inside from a process perspective, achieving precise control of water activity.

[0070] While the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the invention. Any variations and modifications can be made by those skilled in the art without departing from the spirit and scope of the invention. Therefore, any modifications, equivalent changes, and alterations made to the above embodiments based on the technical essence of the present invention, without departing from the scope of the invention, fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing a low-sugar, high-fiber functional gummy, characterized in that, The preparation method includes the following steps: Step 1: Select food-grade dietary fiber raw materials that meet food safety standards, and perform targeted pre-hydration treatment on the raw materials to fully hydrate and bind the dietary fiber molecules, thereby preparing a uniform and stable dietary fiber pre-hydrated gel. Step 2: Select a suitable compound low-sugar sweetener base material for the low-sugar system, dissolve the sweetener base material at a constant temperature, and then adjust the pH value of the system to prepare a clear and transparent sweetener base material liquid. Step 3: Select a food-grade gelling agent that is a mixture of gelatin and high-ester pectin. Place the gelling agent in purified water to fully hydrate and disperse it, eliminating the problems of clumping and uneven dispersion, and prepare a uniform gelling agent base solution. Keep it warm for later use. Step 4: Mix the sweet base liquid and the gelling agent base liquid in a constant temperature environment until completely homogeneous. Then, add the dietary fiber pre-hydrated gelling agent to the base mixing system at a uniform speed and stir and disperse it thoroughly. After high-pressure homogenization, a uniform and stable liquid to be cooked is obtained. Step 5: Use a low-temperature vacuum process to cook and dehydrate the liquid to remove excess water from the system, and prepare a sugar paste that meets the requirements for solid content. Keep it warm for later use. Step 6: Pour the insulated sugar paste into the mold at a constant temperature to complete the initial shaping. Then, use a two-stage gradient temperature and humidity control process to balance the drying, and adjust the water activity of the finished soft candy to the preset range for food safety and stable taste. Step 7: After the dried gummies are demolded and the surface powder is removed, they are sealed and packaged in a clean environment that meets the requirements of food production. Unqualified products are removed to obtain the finished low-sugar, high-fiber functional gummies.

2. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step one, accurately weigh out the food-grade dietary fiber raw materials that meet the regulations. The dietary fiber raw materials are one or more of resistant dextrin, inulin, and polydextrose, and when compounded, resistant dextrin accounts for 60%-80% of the total mass of dietary fiber, and the total amount of dietary fiber added is 8%-15% of the total mass of the soft candy. The weighed dietary fiber raw materials are added to purified water at a temperature of 35-45℃ at a solid-liquid mass ratio of 1:3.5-1:4.

5. While stirring, the pH value of the system is adjusted to 5.5-6.0 with food-grade citric acid. The stirring speed is controlled at 80-120 r / min. The mixture is stirred at a constant temperature for 25-35 min to complete the directional prehydration of dietary fiber and obtain a dietary fiber prehydration solution.

3. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step two, accurately weigh out the food-grade low-sugar sweetener that meets the regulations. The sweetener is a compound of erythritol, maltitol, steviol glycosides, and mogrosides. The total mass of erythritol and maltitol accounts for 98%-99.5% of the total mass of the sweetener, and the total mass of steviol glycosides and mogrosides accounts for 0.5%-2% of the total mass of the sweetener. The amount of sweetener added is 30%-40% of the total mass of the soft candy. Add the weighed sweet base material to purified water at a temperature of 55-65℃, control the solid-liquid mass ratio at 1:1.2-1:1.8, and stir at a constant temperature for 10-15 minutes at a speed of 150-200 r / min until the sweet base material is completely dissolved, resulting in a clear and transparent sweet base material solution. Adjust the pH value of the sweet base material solution to 4.0-4.5 with food-grade citric acid, and detect and control the soluble solids content of the sweet base material solution to 60-65°Brix.

4. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step three, accurately weigh out the food-grade gelling agent that meets the specifications. The gelling agent is a compound of gelatin and high-ester pectin, wherein gelatin accounts for 85%-90% of the total mass of the gelling agent, high-ester pectin accounts for 10%-15% of the total mass of the gelling agent, and the amount of gelling agent added is 6%-9% of the total mass of the soft candy. Add the weighed gelling agent to purified water at a temperature of 50-55℃, control the solid-liquid mass ratio to 1:5-1:7, and stir at a constant temperature of 100-150 r / min for 20-25 min until the gelling agent is completely hydrated and dispersed, without lumps or fish eyes, to obtain a uniform gelling agent base solution. Test and control the gel strength of the base solution to 180-220 Bloom, and keep it at 50-55℃ for later use.

5. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step four, the sweet base liquid obtained in step two and the gelling agent base liquid obtained in step three are put into a mixing tank with a heat-insulating jacket. The temperature of the mixing tank is controlled at 55-60℃, and the mixture is stirred at a speed of 200-250 r / min for 8-10 minutes until the two are completely mixed and homogeneous, thus obtaining a base mixture. Then, the dietary fiber pre-hydrated gelling agent obtained in step one is added to the base mixture by a slow and uniform dripping method. During the dripping process, the stirring speed is maintained at 250-300 r / min. After the dripping is completed, the mixture is stirred at a constant temperature for 10-12 minutes to obtain a preliminary mixture. The preliminary mixture is then passed into a high-pressure homogenizer, and the homogenization temperature is controlled at 55-60℃ and the homogenization pressure is controlled at 25-35 MPa. The mixture is homogenized twice to obtain a uniform and stable liquid to be cooked.

6. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step five, the liquid to be cooked obtained in step four is put into a vacuum cooking tank, the vacuum system and heating system are turned on, the system temperature is controlled at 75-85℃ and the vacuum degree is -0.085 to -0.095MPa during the cooking process, and the constant temperature vacuum cooking is carried out for 12-18 minutes. During the cooking process, a low speed of stirring at 30-50r / min is maintained to avoid the formation of bubbles in the liquid. After the cooking is completed, the vacuum is slowly broken, and the soluble solids content of the discharged liquid is detected and controlled to be 78-82°Brix, so as to obtain the cooked sugar paste, which is kept at 60-65℃ for later use.

7. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step six, the heat-insulating sugar paste obtained in step five is injected into a food-grade starch mold or silicone mold using an automatic casting machine. The casting temperature is controlled at 58-62℃. After casting, the mold is sent to a constant temperature and humidity setting room, where the setting temperature is controlled at 35-40℃ and the relative humidity at 35%-40%. The setting is carried out for 4-6 hours until the gummies have initially solidified. The set gummies, along with the mold, are then sent to a two-stage gradient drying room for balanced drying. The first stage of drying is controlled at 28-32℃ and 30%-35% relative humidity for 10-14 hours to complete the surface setting and basic dehydration of the gummies. The second stage of drying is controlled at 38-42℃ and 45%-50% relative humidity for 18-24 hours to complete the internal and external moisture balance and precise control of water activity of the gummies.

8. The method for preparing a low-sugar, high-fiber functional gummy according to claim 1, characterized in that: In step seven, the gradient-dried gummies are removed from the mold and the floating powder adhering to the surface of the gummies is removed by a vibrating screen. The screen mesh size of the vibrating screen is controlled to be 20-30 mesh and the vibration frequency is 20-30Hz. After the powder is sifted, the gummies are sent to a clean packaging room with a temperature ≤25℃ and a relative humidity ≤45%. They are vacuum-sealed with nitrogen using a food-grade composite film. After packaging, metal detection and appearance screening are carried out to remove unqualified products that are deformed, damaged, or have excessive weight deviation, so as to obtain the finished product of low-sugar, high-fiber functional gummies.

9. A low-sugar, high-fiber functional gummy, wherein the low-sugar, high-fiber functional gummy is prepared by the preparation method according to any one of claims 1-8.

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