Normal-temperature formed soft sweets based on fruit and vegetable puree and production process thereof
By using low-temperature processing and room-temperature gel activation technology, the problems of nutrient loss and molding caused by high-temperature cooking in the production of fruit and vegetable gummies have been solved. This has enabled the preservation of the natural nutritional flavor of fruit and vegetable gummies and room-temperature molding, thereby reducing production costs.
Patent Information
- Application Number
- CN202610377154.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-03-26
- Publication Date
- 2026-04-24
AI Technical Summary
Existing fruit and vegetable gummy candy production processes destroy heat-sensitive nutrients and natural volatile flavor compounds in the fruit and vegetable pulp through high-temperature boiling. Furthermore, it is difficult to achieve stable gummy candy shaping at room temperature, resulting in high equipment investment and energy costs, and the need to add artificial flavorings to cover up defects.
By employing low-temperature pulping, endogenous enzyme inactivation, room-temperature vacuum concentration, and stepwise pH adjustment gel activation technology, combined with room-temperature static setting to avoid high-temperature cooking, a stable gel network is constructed, enabling the gummies to be formed at room temperature.
It preserves the natural nutrition and flavor of fruit and vegetable pulp to the greatest extent, reduces equipment investment and energy consumption costs, achieves efficient room temperature molding and storage and transportation stability of gummies, and possesses natural nutritional flavor and excellent texture.
Smart Images
Figure CN121910077A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of food processing technology, specifically to a room-temperature molded soft candy based on fruit and vegetable pulp and its production process. Background Technology
[0002] With the popularization of healthy eating concepts and the upgrading of snack food consumption, fruit and vegetable gummies, which combine the natural nutrition of fruits and vegetables with the soft and chewy texture of candy, have become a popular research and development and consumer product category in the food industry. The market demand for their naturalness, nutrition, and palatability continues to increase. Fruit and vegetable pulp, as a raw material rich in vitamins, minerals, dietary fiber, and natural flavor substances, can endow gummies with the original flavor and nutritional properties of fruits and vegetables from the source, making it a core raw material for preparing high-quality fruit and vegetable gummies and widely used in the production and manufacturing of fruit and vegetable gummies.
[0003] Existing fruit and vegetable gummies are mainly produced using the traditional process of high-temperature boiling to melt the gum and low-temperature cooling to set it. This process has certain drawbacks. First, the reliance on high-temperature boiling severely damages the heat-sensitive nutrients and natural volatile flavor compounds in the fruit and vegetable pulp, and easily causes browning and flavor deterioration. Artificial flavorings and colorings are needed to cover up these defects, and the proportion of fruit and vegetable pulp added is also limited, making it difficult to maintain the natural and healthy properties of the gummies. Second, the production process requires specialized setting equipment such as low-temperature cold storage, resulting in high equipment and energy costs. Furthermore, once the high and low temperature conditions are removed, the gummies cannot stably build a gel network at room temperature, easily leading to collapse, water separation, and setting failure, making it difficult to achieve efficient room-temperature setting of the gummies. Therefore, we propose a room-temperature setting gummies based on fruit and vegetable pulp and its production process. Summary of the Invention
[0004] The purpose of this invention is to provide a room-temperature molded soft candy based on fruit and vegetable pulp and its production process.
[0005] To achieve the above objectives, the present invention provides the following technical solution: a production process for room-temperature molded soft candy based on fruit and vegetable pulp, the production process comprising the following steps:
[0006] Step 1: Select fresh, edible fruits and vegetables that are free from rot and spoilage. After washing to remove surface impurities and inedible parts, perform low-temperature pulping to obtain fruit and vegetable pulp. Then, filter to remove coarse fiber and pulp residue to obtain homogeneous fruit and vegetable puree. After endogenous enzyme inactivation treatment, the homogeneous fruit and vegetable puree is used to obtain basic fruit and vegetable puree.
[0007] Step 2: The prepared basic fruit and vegetable pulp is fed into a vacuum concentration device and subjected to gentle vacuum concentration at room temperature to obtain concentrated fruit and vegetable pulp.
[0008] Step 3: Take concentrated fruit and vegetable pulp, compound gel powder, natural sweetener and citric acid according to the preset ratio, first perform dry premixing to obtain a uniform dry powder mixture, then add the dry powder mixture to the continuously stirred concentrated fruit and vegetable pulp to fully disperse, and after homogenization treatment, obtain a homogeneous and stable gel mixture.
[0009] Step 4: Place the gel mixture in a normal temperature and pressure environment, and complete the controllable gel activation treatment by adjusting the pH value of the system step by step to obtain a gel liquid with stable casting fluidity.
[0010] Step 5: Pour the gel liquid to be poured into the mold under normal temperature and pressure, and then demold it after standing and setting under normal temperature and pressure to obtain the soft candy blank.
[0011] Step 6: Place the unmolded gummy candy blanks in a clean and ventilated environment at room temperature for uniform ventilation and drying to obtain the finished gummy candy.
[0012] Step 7: Send the finished gummy candies to a clean packaging workshop for individual sealing and packaging, then sterilize and undergo national standard compliance testing. After passing the inspection, the final room-temperature molded gummy candies based on fruit and vegetable pulp are obtained.
[0013] As a further aspect of the present invention: In step one, fresh, edible fruit and vegetable raw materials without rot or spoilage are selected, and after being washed with clean water to remove surface impurities and pesticide residues, the pits, peels, and inedible root parts are removed. After crushing, the raw materials are sent to a low-temperature cold pulping machine and pulped at a temperature of 5-15℃ to obtain fruit and vegetable pulp. The fruit and vegetable pulp is then filtered through an 80-120 mesh vibrating screen to remove coarse fibers and pulp residues, resulting in homogeneous fruit and vegetable pulp. The homogeneous fruit and vegetable pulp is then sent to an ultra-high pressure instantaneous enzyme inactivation device and treated at 300-400MPa and 10-25℃ for 3-10 seconds to inactivate the endogenous enzyme activities such as polyphenol oxidase and pectinase in the fruit and vegetable pulp, thus obtaining the basic fruit and vegetable pulp to be processed.
[0014] As a further aspect of the present invention: In step two, the basic fruit and vegetable pulp obtained in step one is fed into a low-temperature vacuum concentration device. The temperature of the concentration system is set to be constant at 25-40℃, and the vacuum degree of the device is controlled at -0.095MPa to -0.085MPa. The fruit and vegetable pulp is subjected to low-temperature vacuum concentration under continuous stirring. The stirring speed is controlled at 30-60r / min. The soluble solids content of the fruit and vegetable pulp is monitored in real time during the concentration process. Concentration is stopped when the soluble solids mass fraction reaches 45%-55%, and concentrated fruit and vegetable pulp is obtained. There is no high-temperature cooking step in the whole process, and the heat-sensitive nutrients and natural volatile flavor substances in the fruit and vegetable pulp are completely preserved.
[0015] As a further aspect of the present invention: In step three, by weight, 80-95 parts of the concentrated fruit and vegetable pulp obtained in step two, 2-6 parts of the composite gel powder, 1-5 parts of the natural sweetener, and 0.1-0.5 parts of citric acid are taken. The composite gel powder, natural sweetener, and citric acid are first dry-premixed at room temperature (20-30°C) with a stirring speed of 80-120 r / min for 5-10 min to obtain a uniform dry powder mixture. Then, the dry powder mixture is added at a uniform speed to... In the continuously stirred concentrated fruit and vegetable pulp, the stirring speed is controlled at 100-150 r / min. After the addition of materials, the stirring is continued for 15-30 min until there are no dry powder lumps in the system and the mixture is completely dispersed and uniform. Then the mixed pulp is sent to a high-pressure homogenizer and homogenized twice under the conditions of 20-30℃ and 25-35MPa to obtain a homogenized and stable gel mixture. The composite gel powder is composed of konjac flour, low-ester pectin and citrus fiber in a mass ratio of 2-4:3-5:1-2.
[0016] As a further aspect of the present invention: In step four, the gel mixture obtained in step three is placed in a normal temperature and pressure environment of 15-35℃. Under continuous stirring, citrate buffer is added in two steps to adjust the pH value of the system. In the first step, the pH value of the system is adjusted to 4.2-4.8, the stirring speed is controlled at 50-80 r / min, and the mixture is kept at room temperature for 10-20 min to complete the initial hydrogen bond activation of low-ester pectin and endogenous pectin of fruits and vegetables. In the second step, the pH value of the system is adjusted to 3.5-4.0, the stirring speed is controlled at 30-50 r / min, and the mixture is kept at room temperature for 20-40 min to complete the hydrophobic interaction crosslinking of konjac glucomannan and citrus fiber and the steady-state construction of the gel network.
[0017] As a further aspect of the present invention: In step five, the gel liquid to be poured obtained in step four is poured into a food-grade gummy candy mold at a constant speed under normal temperature and pressure at 15-35℃. After pouring, the mold is placed in a clean environment at normal temperature and relative humidity of 15-35℃ and 30%-50% for static setting at normal pressure for 2-4 hours until the gummy candy gel system is completely solidified. After demolding, the gummy candy blank is obtained. No low-temperature cold storage or constant temperature setting equipment is required throughout the process, and no additional cooling treatment is needed.
[0018] As a further aspect of the present invention: In step six, the demolded gummy candy blanks are evenly spread on a food-grade tray and placed in a clean, ventilated environment with a temperature of 20-30℃ and a relative humidity of 25%-40%. They are then dried at room temperature for 4-8 hours with a ventilation speed of 0.5-1.5 m / s. During the drying process, the gummy candy blanks are turned over every 2 hours to ensure uniform drying until the moisture content of the gummy candy blanks drops to 12%-18% and the water activity is controlled at 0.60-0.65, thus obtaining the finished gummy candy.
[0019] As a further aspect of the present invention: In step seven, the finished soft candy obtained in step six is sent to a Class 10,000 clean packaging workshop, and individually sealed and packaged using food-grade oxygen and moisture barrier packaging materials. After packaging, it is sterilized by ultraviolet irradiation for 10-20 seconds, and then tested for physicochemical indicators, microbiological indicators, and texture indicators according to standard requirements. After passing the tests, the final room-temperature molded soft candy product based on fruit and vegetable pulp is obtained.
[0020] In addition, this application also provides a room-temperature molded gummy based on fruit and vegetable pulp, which is prepared by the aforementioned production process.
[0021] Compared with the prior art, the beneficial effects of the present invention by adopting the above technical solution are as follows:
[0022] 1. This invention utilizes a pretreatment method of low-temperature pulping and endogenous enzyme inactivation of fruit and vegetable raw materials, combined with a core process of room-temperature and vacuum concentration. This process completely eliminates the high-temperature cooking step in traditional gummy candy production, avoiding the damage of heat-sensitive nutrients and natural volatile flavor substances in the fruit and vegetable pulp to high temperatures from the source of processing. At the same time, it solves the problems of browning and flavor deterioration of fruit and vegetable pulp that are easily caused by traditional high-temperature processes. There is no need to add artificial flavors and colorings to cover up flavor and color defects. It preserves the natural nutrition and fresh taste of the fruit and vegetable pulp to the greatest extent, allowing the gummy candy to truly possess the attributes of a high proportion of natural fruit and vegetable pulp. This fundamentally solves the defect of "contradiction between natural attributes and processing technology" in traditional fruit and vegetable gummy candies, ultimately achieving the effect of high fidelity of natural nutritional flavor and clean label of fruit and vegetable gummy candy.
[0023] 2. This invention breaks away from the traditional gummy candy production method that relies on high-temperature boiling and low-temperature cooling for gel activation and static setting at room temperature and pressure through a step-by-step pH-controlled gel activation technology and an innovative process. It solves the industry defects of gummy candy gel systems that are difficult to build stably at room temperature, prone to collapse, water separation, and setting failure. It eliminates the need for setting equipment such as low-temperature cold storage. By relying on the step-by-step cross-linking of the gel system to form a stable gel network, the gummy candy can be quickly set at room temperature. At the same time, it ensures that the gummy candy has qualified texture characteristics such as chewy and soft texture and does not stick to the teeth. The set gummy candy blank can be stored stably at room temperature after being dried at room temperature. Ultimately, it achieves the effect of efficient room temperature forming of gummy candy, qualified texture, and excellent storage and transportation stability, which significantly reduces the equipment investment and energy consumption costs of production. Attached Figure Description
[0024] Figure 1 This is a schematic diagram of the method steps in an embodiment of the present invention. Detailed Implementation
[0025] 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.
[0026] 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.
[0027] Please see the appendix Figure 1 This invention discloses a production process for room-temperature molded soft candy based on fruit and vegetable pulp, the production process including the following steps:
[0028] Step 1: Select fresh, edible fruits and vegetables that are free from rot and spoilage. After washing to remove surface impurities and inedible parts, perform low-temperature pulping to obtain fruit and vegetable pulp. Then, filter to remove coarse fiber and pulp residue to obtain homogeneous fruit and vegetable puree. After endogenous enzyme inactivation treatment, the homogeneous fruit and vegetable puree is used to obtain basic fruit and vegetable puree.
[0029] Step 2: The prepared basic fruit and vegetable pulp is fed into a vacuum concentration device and subjected to gentle vacuum concentration at room temperature to obtain concentrated fruit and vegetable pulp.
[0030] Step 3: Take concentrated fruit and vegetable pulp, compound gel powder, natural sweetener and citric acid according to the preset ratio, first perform dry premixing to obtain a uniform dry powder mixture, then add the dry powder mixture to the continuously stirred concentrated fruit and vegetable pulp to fully disperse, and after homogenization treatment, obtain a homogeneous and stable gel mixture.
[0031] Step 4: Place the gel mixture in a normal temperature and pressure environment, and complete the controllable gel activation treatment by adjusting the pH value of the system step by step to obtain a gel liquid with stable casting fluidity.
[0032] Step 5: Pour the gel liquid to be poured into the mold under normal temperature and pressure, and then demold it after standing and setting under normal temperature and pressure to obtain the soft candy blank.
[0033] Step 6: Place the unmolded gummy candy blanks in a clean and ventilated environment at room temperature for uniform ventilation and drying to obtain the finished gummy candy.
[0034] Step 7: Send the finished gummy candies to a clean packaging workshop for individual sealing and packaging, then sterilize and undergo national standard compliance testing. After passing the inspection, the final room-temperature molded gummy candies based on fruit and vegetable pulp are obtained.
[0035] Example 1
[0036] Strawberry puree room temperature molded soft candy
[0037] Fresh, unrotten strawberries are selected, rinsed with clean water, and the stems are removed. After crushing, the strawberries are sent to a low-temperature cold pulping machine and pulped at 8°C. The pulp is then filtered through a 100-mesh vibrating screen to obtain homogeneous strawberry pulp. The pulp is then sent to an ultra-high pressure instantaneous enzyme inactivation device and treated at 350MPa and 18°C for 5 seconds to inactivate endogenous enzymes and obtain basic strawberry pulp.
[0038] The basic strawberry puree is fed into a low-temperature vacuum concentration device and concentrated at 28°C and a vacuum of -0.09MPa with stirring at 45r / min until the soluble solids mass fraction reaches 50%, thus obtaining concentrated strawberry puree.
[0039] By weight, take 90 parts of concentrated strawberry pulp, 4 parts of compound gel powder (konjac flour: low-ester pectin: citrus fiber = 3:4:1), 3 parts of natural sweetener, and 0.3 parts of citric acid; premix the dry powder raw materials at 100 r / min for 8 min at 25℃, then add them to the concentrated pulp at 120 r / min and stir for 20 min. Homogenize twice under high pressure at 28 MPa and 25℃ to obtain the gel mixture.
[0040] The gel mixture was placed in a normal temperature and pressure environment at 25℃, and the pH was adjusted in two steps: first, it was adjusted to 4.5, stirred at 60r / min and allowed to stand for 15min, and then adjusted to 3.8, stirred at 40r / min and allowed to stand for 30min. The gel activation was completed to obtain the liquid to be poured.
[0041] The liquid material is poured into a food-grade mold at a uniform speed at 25°C, and then placed in an environment of 25°C and 40% relative humidity under normal pressure for 3 hours to set. The molded material is then demolded to obtain the soft candy blank.
[0042] The dough is laid flat on a food-grade tray and placed in an environment of 25°C and 30% relative humidity. It is then ventilated and dried at room temperature for 6 hours with a wind speed of 1.0 m / s, turning it over every 2 hours until the moisture content reaches 15% and the water activity is 0.62, thus obtaining the finished soft candy.
[0043] The finished product is sent to a Class 10,000 cleanroom, individually sealed and packaged with food-grade oxygen and moisture barrier materials, sterilized by ultraviolet irradiation for 15 seconds, and inspected and qualified according to GB / T10021-2008 to obtain the finished strawberry puree room temperature molded soft candy.
[0044] Example 2
[0045] Blueberry and carrot compound puree room temperature molded soft candy
[0046] Fresh, unrotten blueberries and carrots (weight ratio 1:1) are selected. The blueberries are washed and the stems are removed, and the carrots are washed, peeled, and cut into strips. They are then crushed together and sent to a low-temperature cold pulper for pulping at 10℃. The pulp is then filtered through a 120-mesh vibrating screen to obtain a homogeneous composite pulp. The pulp is then sent to an ultra-high pressure instantaneous enzyme inactivation device and treated at 380MPa and 20℃ for 6 seconds to inactivate endogenous enzymes and obtain the basic composite pulp.
[0047] The basic composite slurry is fed into a low-temperature vacuum concentration device and concentrated at 30°C and a vacuum of -0.088MPa with stirring at 50r / min until the soluble solids mass fraction reaches 48%, thus obtaining a concentrated composite slurry.
[0048] By mass fraction, take 88 parts of concentrated compound slurry, 5 parts of compound gel powder (konjac flour: low-ester pectin: citrus fiber = 2:5:1), 4 parts of natural sweetener, and 0.4 parts of citric acid; premix the dry powder raw materials at 110 r / min for 7 min at 28℃, then add them to the concentrated slurry at 130 r / min and stir for 25 min. After homogenization twice at 30 MPa and 26℃, the gel mixture is obtained.
[0049] The gel mixture was placed in a normal temperature and pressure environment at 22℃, and the pH was adjusted in two steps: first, it was adjusted to 4.6, stirred at 70r / min and allowed to stand for 12min, and then adjusted to 3.7, stirred at 45r / min and allowed to stand for 25min. The gel activation was completed to obtain the liquid to be poured.
[0050] The liquid material is poured into a food-grade mold at a uniform speed at 22℃, and then placed in an environment of 22℃ and 35% relative humidity under normal pressure for 2.5 hours to set. The molded soft candy blank is then demolded.
[0051] The dough is laid flat on a food-grade tray and placed in an environment of 26°C and 32% relative humidity. It is then ventilated and dried at room temperature for 7 hours with a wind speed of 0.8 m / s, turning it over every 2 hours, until the moisture content reaches 14% and the water activity is 0.61, thus obtaining the finished soft candy.
[0052] The finished product is sent to a Class 10,000 cleanroom, individually sealed and packaged with food-grade oxygen and moisture barrier materials, sterilized by ultraviolet irradiation for 18 seconds, and tested and qualified according to GB / T10021-2008 to obtain the finished blueberry and carrot compound pulp room temperature molded soft candy.
[0053] Specifically, in step three, by weight, take 80-95 parts of the concentrated fruit and vegetable pulp obtained in step two, 2-6 parts of the composite gel powder, 1-5 parts of the natural sweetener, and 0.1-0.5 parts of citric acid. The natural sweetener is one of crystalline fructose, mogroside, or erythritol. First, dry premix the composite gel powder, natural sweetener, and citric acid at room temperature (20-30℃) with a stirring speed of 80-120 r / min for 5-10 min to obtain a uniform dry powder mixture. Then, dry... The powder mixture is added at a uniform speed to the continuously stirred concentrated fruit and vegetable pulp. The stirring speed is controlled at 100-150 r / min. After the addition is completed, the mixture is stirred for 15-30 min until there are no dry powder lumps and the mixture is completely dispersed. The mixture is then sent to a high-pressure homogenizer and homogenized twice at 20-30℃ and 25-35 MPa to obtain a homogenized and stable gel mixture. The composite gel powder is composed of konjac flour, low-ester pectin and citrus fiber in a mass ratio of 2-4:3-5:1-2.
[0054] Specifically, in step four, the gel mixture obtained in step three is placed in a normal temperature and pressure environment of 15-35℃. Under continuous stirring, 0.1mol / L citrate buffer is added in two steps to adjust the pH value of the system. In the first step, the pH value of the system is adjusted to 4.2-4.8, the stirring speed is controlled at 50-80r / min, and it is kept at room temperature for 10-20min to complete the initial hydrogen bond activation of low-ester pectin and endogenous pectin of fruits and vegetables. In the second step, the pH value of the system is adjusted to 3.5-4.0, the stirring speed is controlled at 30-50r / min, and it is kept at room temperature for 20-40min to complete the hydrophobic interaction crosslinking of konjac glucomannan and citrus fiber and the steady-state construction of the gel network. The entire process is carried out in a closed system to reduce the volatilization of flavor substances.
[0055] Specifically, in step five, the gel liquid to be poured in step four is poured into a food-grade silicone gummy mold at a constant speed of 5-10 mL / s under normal temperature and pressure at 15-35℃. After pouring, the mold is placed in a clean environment at 15-35℃ and relative humidity of 30%-50% and left to stand and solidify under normal pressure for 2-4 hours until the gummy gel system is completely solidified. The gummy blank is then demolded using a room temperature softening and demolding method. No low temperature cold storage or constant temperature setting equipment is required throughout the process, and no additional cooling treatment is needed. After demolding, the residual material adhering to the mold is removed.
[0056] 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 production process for room-temperature molded soft candy based on fruit and vegetable pulp, characterized in that, The production process includes the following steps: Step 1: Select fresh, edible fruits and vegetables that are free from rot and spoilage. After washing to remove surface impurities and inedible parts, perform low-temperature pulping to obtain fruit and vegetable pulp. Then, filter to remove coarse fiber and pulp residue to obtain homogeneous fruit and vegetable puree. After endogenous enzyme inactivation treatment, the homogeneous fruit and vegetable puree is used to obtain basic fruit and vegetable puree. Step 2: The prepared basic fruit and vegetable pulp is fed into a vacuum concentration device and subjected to gentle vacuum concentration at room temperature to obtain concentrated fruit and vegetable pulp. Step 3: Take concentrated fruit and vegetable pulp, compound gel powder, natural sweetener and citric acid according to the preset ratio, first perform dry premixing to obtain a uniform dry powder mixture, then add the dry powder mixture to the continuously stirred concentrated fruit and vegetable pulp to fully disperse, and after homogenization treatment, obtain a homogeneous and stable gel mixture. Step 4: Place the gel mixture in a normal temperature and pressure environment, and complete the controllable gel activation treatment by adjusting the pH value of the system step by step to obtain a gel solution with stable casting fluidity. Step 5: Pour the gel liquid to be poured into the mold under normal temperature and pressure, and then demold it after standing and setting under normal temperature and pressure to obtain the soft candy blank. Step 6: Place the unmolded gummy candy blanks in a clean and ventilated environment at room temperature for uniform ventilation and drying to obtain the finished gummy candy. Step 7: Send the finished gummy candies to a clean packaging workshop for individual sealing and packaging, then sterilize and undergo national standard compliance testing. After passing the inspection, the final room-temperature molded gummy candies based on fruit and vegetable pulp are obtained.
2. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step one, fresh, edible fruits and vegetables without rot or spoilage are selected. After being rinsed with clean water to remove surface impurities and pesticide residues, the pits, peels, and inedible root parts are removed. After crushing, the raw materials are sent to a low-temperature cold pulper and pulped at a temperature of 5-15℃ to obtain fruit and vegetable pulp. The pulp is then filtered through an 80-120 mesh vibrating screen to remove coarse fibers and pulp residues, resulting in homogeneous fruit and vegetable pulp. The homogeneous pulp is then sent to an ultra-high pressure instantaneous enzyme inactivation device and treated at 300-400MPa and 10-25℃ for 3-10 seconds to inactivate the endogenous enzyme activities such as polyphenol oxidase and pectinase in the pulp, thus obtaining the basic fruit and vegetable pulp to be processed.
3. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step two, the basic fruit and vegetable pulp obtained in step one is fed into a low-temperature vacuum concentration device. The temperature of the concentration system is set to be constant at 25-40℃, and the vacuum degree of the device is controlled at -0.095MPa to -0.085MPa. The fruit and vegetable pulp is concentrated under low-temperature vacuum conditions with continuous stirring. The stirring speed is controlled at 30-60r / min. The soluble solids content of the fruit and vegetable pulp is monitored in real time during the concentration process. Concentration is stopped when the soluble solids mass fraction reaches 45%-55%, and concentrated fruit and vegetable pulp is obtained. There is no high-temperature cooking process, and the heat-sensitive nutrients and natural volatile flavor substances in the fruit and vegetable pulp are completely preserved.
4. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step three, by weight, take 80-95 parts of the concentrated fruit and vegetable pulp obtained in step two, 2-6 parts of the composite gel powder, 1-5 parts of the natural sweetener, and 0.1-0.5 parts of citric acid. First, dry premix the composite gel powder, natural sweetener, and citric acid at room temperature (20-30℃) with a stirring speed of 80-120 r / min for 5-10 min to obtain a uniform dry powder mixture. Then, add the dry powder mixture evenly to the continuously stirred concentrated fruit and vegetable pulp. In the fruit and vegetable pulp, the stirring speed is controlled at 100-150 r / min. After the addition of materials, stirring is continued for 15-30 min until the system is free of dry powder lumps and completely dispersed evenly. Then, the mixed pulp is sent to a high-pressure homogenizer and homogenized twice under the conditions of 20-30℃ and 25-35MPa to obtain a homogeneous and stable gel mixture. The composite gel powder is composed of konjac flour, low-ester pectin and citrus fiber in a mass ratio of 2-4:3-5:1-2.
5. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step four, the gel mixture obtained in step three is placed in a normal temperature and pressure environment of 15-35℃. Under continuous stirring, citrate buffer is added in two steps to adjust the pH value of the system. In the first step, the pH value of the system is adjusted to 4.2-4.8, the stirring speed is controlled at 50-80 r / min, and the mixture is kept at room temperature for 10-20 min to complete the initial hydrogen bond activation of low-ester pectin and endogenous pectin of fruits and vegetables. In the second step, the pH value of the system is adjusted to 3.5-4.0, the stirring speed is controlled at 30-50 r / min, and the mixture is kept at room temperature for 20-40 min to complete the hydrophobic interaction crosslinking of konjac glucomannan and citrus fiber and the steady-state construction of the gel network.
6. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step five, the gel liquid to be poured in step four is poured into a food-grade gummy candy mold at a constant speed under normal temperature and pressure at 15-35℃. After pouring, the mold is placed in a clean environment at 15-35℃ and 30%-50% relative humidity and left to stand and solidify under normal pressure for 2-4 hours until the gummy candy gel system is completely solidified. After demolding, the gummy candy blank is obtained. No low-temperature cold storage or constant temperature solidification equipment is required throughout the process, and no additional cooling treatment is needed.
7. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step six, the demolded gummy candy blanks are evenly spread on a food-grade tray and placed in a clean, well-ventilated environment with a temperature of 20-30℃ and a relative humidity of 25%-40%. They are then dried at room temperature for 4-8 hours with a ventilation speed of 0.5-1.5 m / s. During the drying process, the gummy candy blanks are turned over every 2 hours to ensure uniform drying until the moisture content of the gummy candy blanks drops to 12%-18% and the water activity is controlled at 0.60-0.65, thus obtaining the finished gummy candy.
8. The production process of room-temperature molded soft candy based on fruit and vegetable pulp according to claim 1, characterized in that: In step seven, the finished gummy candies obtained in step six are sent to a Class 10,000 clean packaging workshop and individually sealed using food-grade oxygen and moisture barrier packaging materials. After packaging, they are sterilized by ultraviolet irradiation for 10-20 seconds, and then tested for physicochemical, microbiological, and textural indicators according to standard requirements. After passing the tests, the final room-temperature molded gummy candy based on fruit and vegetable pulp is obtained.
9. A room-temperature molded gummy based on fruit and vegetable pulp, wherein the room-temperature molded gummy is prepared by the production process described in any one of claims 1-8.