Low-sugar gum soft sweets and preparation method thereof

Abstract

The invention relates to low-sugar gum soft sweets and a preparation method thereof. The soft sweets comprise the following raw materials in parts by weight: 18-35% of a pectin compound, 40-50% of a sweetening agent, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water. Wherein the pectin compound comprises the following raw materials in percentage by weight: 10-20% of a cation matrix, 15-25% of an anion matrix, 5-10% of a neutral matrix and the balance of deionized water; the cation matrix comprises chitosan hydrochloride and calcium salt, the anion matrix comprises the following raw materials: low-methoxyl pectin, high-methoxyl pectin, ellagic acid and cumaric acid, and the neutral matrix is locust bean gum. The cation matrix, the anion matrix and the neutral matrix of the pectin compound cooperate to make up the defects of weak structure, poor water retention, easy aging and the like caused by sucrose deficiency in a low-sugar environment, so that the soft sweets have both elasticity and toughness.

Description

Technical Field

[0001] This invention relates to the technical field of pectin gummies, specifically to a low-pectin gummy and its preparation method. Background Technology

[0002] In recent years, the food industry has seen a significant trend of replacing animal-based products with plant-based ones. This is mainly because plant-based foods have demonstrated positive impacts in reducing greenhouse gas emissions, improving resource sustainability, and promoting human health. At the same time, with increasing public health awareness, people are increasingly aware that excessive sugar intake can lead to health problems such as obesity, high blood sugar, tooth decay, and even cardiovascular disease. Therefore, while consumers are pursuing reduced sugar intake, they are also paying more attention to the nutritional and functional properties of food. Considering these factors, developing plant-based gummies with health benefits and reduced sugar content is becoming a major development direction in the gummy industry.

[0003] Pectin, a natural plant gum primarily derived from apples and citrus fruits, not only possesses excellent gelling properties but also offers some function in regulating blood sugar and blood lipids. In sugar reduction strategies, a common method is to directly replace sugar with a proportional amount of filler sweeteners (such as sugar alcohols). These sweeteners have a sweetness similar to sucrose and are less prone to browning during high-temperature processing. Alternatively, directly reducing the sugar content and adding soluble dietary fiber as a filler is another innovative approach. This method achieves sugar reduction goals while also providing gummies with the nutritional and health benefits of fortified fiber. Resistant dextrin and polydextrose, as high-quality dietary fibers, have seen rapid development in recent years. They are tasteless, odorless, have good solubility and moisturizing properties, and offer health benefits such as low calories, reduced sugar absorption, lower cholesterol, and regulation of gastrointestinal function.

[0004] However, the development of low-sugar plant-based gummies is still in its early stages. Due to the dehydration and shrinkage properties of pectin, and the differences in properties between sugar substitutes and sugar, different sugar reduction methods may adversely affect the taste, texture, and storage stability of the gummies, thereby reducing consumer acceptance. Therefore, in order to simultaneously meet the requirements of sugar reduction in terms of taste, texture, consumer preference, and storage stability, it is urgent to determine a feasible sugar reduction method to prepare low-sugar plant-based gummies with excellent properties. Summary of the Invention

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a low-gum gummies and a method for preparing the same.

[0006] To achieve the above objectives, the technical solution adopted by the present invention is as follows: In a first aspect, the present invention provides a low-pectin gummies comprising the following raw materials in parts by weight: 18-35% pectin complex, 40-50% sweetener, 3-5% plasticizer, 0.3-0.8% malic acid and 0.2-0.5% sodium citrate, with the balance being deionized water; wherein the pectin complex comprises the following raw materials in weight percentages: 10-20% cationic matrix, 15-25% anionic matrix and 5-10% neutral matrix, with the balance being deionized water; the cationic matrix is ​​chitosan hydrochloride and calcium salt, the anionic matrix comprises low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid, and the neutral matrix is ​​locust bean gum.

[0007] The cationic matrix contains positively charged chitosan hydrochloride, while the anionic matrix contains negatively charged pectin (low-ester pectin / high-methoxyl pectin), ellagic acid, and coumaric acid. These components rapidly combine through electrostatic adsorption to form a dense, three-dimensional gel framework, compensating for the insufficient support of sugar molecules after sugar reduction. Furthermore, this dense, cross-linked gel network locks in internal moisture, reducing moisture migration during storage and preventing the gummies from absorbing moisture and hardening due to dehydration. This addresses the issue of high water activity and susceptibility to spoilage in sugar-reduced formulations.

[0008] The phenolic hydroxyl groups in the ellagic acid and coumaric acid molecules of the anionic matrix can form hydrogen bonds and covalent crosslinks with the hydroxyl and carboxyl groups of the two pectin molecules, further tightening the gel network and reducing water migration in the system.

[0009] Calcium salts, acting as cross-linking agents, can cross-link with low-ester pectin (DE < 50%) to form a network-like gel structure. This gel is thermally reversible and highly elastic, giving the gummies a soft and chewy texture while avoiding the stickiness of high-sugar gummies. Meanwhile, high-methoxyl pectin (DE > 50%, methoxyl content ≥ 7%) significantly increases the solution viscosity. The synergistic effect of high-methoxyl pectin and low-ester pectin ensures good flowability of the pectin complex before casting, and after solidification, it fills the rigid framework of the low-ester pectin, resulting in a smoother and more elastic overall texture.

[0010] Neutral locust bean gum, used as a filler, is embedded in the gel voids formed by anionic and cationic cross-linking, enhancing the system's flexibility and extensibility, thus addressing the pain points of reduced-sugar gummies being prone to cracking and hardening. Furthermore, it improves the thermal stability of the gel system, preventing the gummies from deforming or sticking together due to temperature fluctuations during transportation and storage, thereby extending the product's shelf life.

[0011] Preferably, the mass ratio of chitosan hydrochloride to calcium salt is (3-5):1.

[0012] Preferably, the mass ratio of the low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid is (4-6):(2-3):1:(0.8-1.3).

[0013] Preferably, the sweetener is maltitol and / or xylitol. More preferably, the sweetener is maltitol and xylitol in a mass ratio of (3-5):1.

[0014] Preferably, the plasticizer is glycerin.

[0015] Preferably, the calcium salt is calcium chloride.

[0016] Specifically, the preparation method of the pectin complex includes the following steps: S1. Add chitosan hydrochloride to 40-60% of the total amount of deionized water, stir at 50-60℃ until completely dissolved, cool to 35-40℃ and then add calcium salt, stir until dissolved to obtain a cationic matrix solution. S2. Add locust bean gum to 15-25% of the total amount of deionized water and stir to dissolve at 50-60℃ to obtain a neutral matrix solution. S3. Mix low-ester pectin and high-methoxyl pectin, add the remaining deionized water, and stir at 95-100℃ until dissolved and free of particles. Cool down to 35-40℃, add ellagic acid and coumaric acid, and stir to dissolve to obtain the anionic matrix solution. S4. Slowly pour the cationic matrix solution obtained in step S1 into the anionic matrix solution, keep stirring at 35-40℃, then add the neutral matrix solution and continue stirring for 30-50 min, keep warm and let stand for 30-60 min to obtain the pectin complex.

[0017] In a second aspect, the present invention provides a method for preparing the low-gum gummies of the first aspect, characterized by comprising the following steps: T1. Add sweetener to 50-60% of the total amount of deionized water, heat to 116-118℃ and cook until the sugar content is 86-87%, then stop heating to obtain syrup; T2. Stir the pectin complex and the syrup obtained in step T1 at 90-100℃ to obtain the first solution; T3. Add sodium citrate and malic acid to the remaining deionized water, stir until dissolved, then add plasticizer and stir evenly to obtain the second solution; T4. Mix the first solution obtained in step T2 and the second solution obtained in step T3, stir evenly, vacuum concentrate to 1 / 5-1 / 3 of the original volume, degas, send the material into the casting machine for casting, cooling and molding, demolding, then coat the demolded soft candy with powder, dry and cool to obtain the low-gum soft candy.

[0018] Preferably, the parameters for vacuum concentration in step T4 are: pressure of 0.01-0.03 MPa and temperature of 102-106 °C.

[0019] Preferably, the casting parameters for step T4 are: the temperature of the hopper is 87-97℃, the temperature of the bottom plate is 78-88℃, and the temperature of the manifold is 78-88℃.

[0020] Preferably, the powder used for coating is starch and / or powdered sugar, with the starch being corn starch and / or tapioca starch. The amount of powder added is 1-3% of the total mass of the gummies, ideally enough to evenly cover the surface of the gummies without obvious powder lumps.

[0021] Preferably, the drying temperature in step T4 is 53-57℃ and the time is 28-33h, and the moisture content of the dried gummies is 9-12%.

[0022] Compared with the prior art, the beneficial effects of the present invention are as follows: The cationic, anionic, and neutral matrices of the pectin complex of this invention synergistically compensate for the structural weaknesses, poor water retention, and easy aging caused by sucrose deficiency in low-sugar environments. The calcium salts in the cationic matrix form a pectin-calcium coordination crosslinked gel network structure with the low-ester pectin in the anionic matrix, constructing a rigid supporting framework and solving the problem of loose and collapsed gummies after sugar reduction. The positively charged chitosan hydrochloride in the cationic matrix electrostatically adsorbs with the negatively charged anionic matrix (pectin, ellagic acid, etc.), further improving the density of the gel network and giving the gummies both elasticity and toughness. The neutral matrix, locust bean gum, can embed itself in the network gaps formed by the cationic and anionic crosslinking, improving the gel's extensibility and thermal stability, preventing the sugar-reduced gummies from becoming hard and brittle due to their dense structure, and preventing deformation and sticking during temperature fluctuations during transportation and storage, thus extending shelf life. The gummies of this invention have a good taste, combining elasticity and chewiness, while also extending shelf life. Detailed Implementation

[0023] To better illustrate the purpose, technical solution, and advantages of the present invention, the present invention will be further described below in conjunction with specific embodiments.

[0024] The sources of the raw materials used in the following examples and comparative examples are as follows: Chitosan hydrochloride: Manufacturer: Zhejiang Jinke Pharmaceutical Co., Ltd., CAS No.: 70694-72-3 Low-ester pectin: Manufacturer: Dangshan Haisheng Pectin Co., Ltd.; Model: HSC200; High-methoxyl pectin: Manufacturer: Qingdao Qilin Hanhai Biotechnology Co., Ltd., Model: QILIN Pectin A4, Degree of esterification: 58-62% Ellagic acid: The manufacturer is Fufeng Sinote Biotechnology Co., Ltd., and the product name is pomegranate peel extract. The ellagic acid content is 90%. Coumaric acid (4-coumaric acid): Manufacturer: Shanghai Yuanye Biotechnology Co., Ltd., Model: T90258; Locust bean gum: Manufacturer is Guangdong Mingtong Biotechnology Co., Ltd.; Tannic acid: Manufacturer: Shanghai Yuanye Biotechnology Co., Ltd., Model: S30456.

[0025] Unless otherwise specified, all other materials, reagents, etc. used in the examples and comparative examples are commercially available.

[0026] Example 1 A low-pectin gummy comprises the following raw materials in parts by weight: 26% pectin complex, 44% sweetener, 4% plasticizer, 0.5% malic acid and 0.3% sodium citrate, with the balance being deionized water; wherein the pectin complex comprises the following raw materials in weight percentages: 18% cationic matrix, 23% anionic matrix and 8% neutral matrix, with the balance being deionized water; the cationic matrix is ​​chitosan hydrochloride and calcium salt in a mass ratio of 4:1, the anionic matrix is ​​composed of low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid in a mass ratio of 5:2.4:1:1.2, the neutral matrix is ​​locust bean gum, the sweetener is maltitol and xylitol in a mass ratio of 4:1, the plasticizer is glycerol, and the calcium salt is calcium chloride; The preparation method of the pectin complex includes the following steps: S1. Add chitosan hydrochloride to 50% of the total amount of deionized water, stir at 55°C until completely dissolved, cool to 36°C and then add calcium salt, stir until dissolved to obtain a cationic matrix solution. S2. Add locust bean gum to 20% of the total amount of deionized water and stir at 55°C to dissolve it, thus obtaining a neutral matrix solution. S3. Mix low-ester pectin and high-methoxyl pectin, add the remaining deionized water, and stir at 100°C until dissolved and free of particles. Cool to 38°C, add ellagic acid and coumaric acid, and stir to dissolve to obtain the anionic matrix solution. S4. Slowly pour the cationic matrix solution obtained in step S1 into the anionic matrix solution, keep stirring at 38°C, then add the neutral matrix solution and continue stirring for 40 min, keep warm and let stand for 40 min to obtain the pectin complex. A method for preparing low-gum gummies, characterized by comprising the following steps: T1. Add the sweetener to 55% of the total amount of deionized water, heat to 117°C and cook until the sugar content is 86%, then stop heating to obtain syrup; T2. Stir the pectin complex and the syrup obtained in step T1 at 95°C to obtain the first solution; T3. Add sodium citrate and malic acid to the remaining deionized water, stir until dissolved, then add plasticizer and stir evenly to obtain the second solution; T4. Mix the first solution obtained in step T2 and the second solution obtained in step T3, stir evenly, vacuum concentrate to 1 / 4 of the original volume, degas, send the material into a casting machine for casting, cool and shape, demold, then coat the demolded soft candy with powder, dry and cool to obtain the low-gluten gummies; wherein, the vacuum concentration parameters are: pressure 0.02MPa, temperature 105℃; the casting parameters are: hopper temperature 95℃, bottom plate temperature 83℃, manifold temperature 83℃; the powder used for coating is corn starch, the amount of powder added is 2% of the total mass of the soft candy; the drying temperature is 55℃, the time is 30h, and the moisture content of the dried soft candy is 10%.

[0027] Example 2 A low-pectin gummy comprises the following raw materials in parts by weight: 18% pectin complex, 40% sweetener, 3% plasticizer, 0.3% malic acid and 0.2% sodium citrate, with the balance being deionized water; wherein the pectin complex comprises the following raw materials in weight percentages: 10% cationic matrix, 15% anionic matrix and 5% neutral matrix, with the balance being deionized water; the cationic matrix is ​​chitosan hydrochloride and calcium salt in a mass ratio of 3:1, the anionic matrix is ​​low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid in a mass ratio of 4:2:1:0.8, the neutral matrix is ​​locust bean gum, the sweetener is maltitol and xylitol in a mass ratio of 4:1, the plasticizer is glycerol, and the calcium salt is calcium chloride; The preparation method of the pectin complex includes the following steps: S1. Add chitosan hydrochloride to 40% of the total amount of deionized water, stir at 50°C until completely dissolved, cool to 35°C and then add calcium salt, stir until dissolved to obtain a cationic matrix solution. S2. Add locust bean gum to 15% of the total amount of deionized water and stir at 50°C to dissolve it, thus obtaining a neutral matrix solution. S3. Mix low-ester pectin and high-methoxyl pectin, add the remaining deionized water, and stir at 95°C until dissolved and free of particles. Cool down to 35°C, add ellagic acid and coumaric acid, and stir to dissolve to obtain the anionic matrix solution. S4. Slowly pour the cationic matrix solution obtained in step S1 into the anionic matrix solution, keep stirring at 35°C, then add the neutral matrix solution and continue stirring for 50 min, keep warm and let stand for 60 min to obtain the pectin complex. A method for preparing low-gum gummies, characterized by comprising the following steps: T1. Add sweetener to 50% of the total amount of deionized water, heat to 116℃ and cook until the sugar content is 86%, then stop heating to obtain syrup; T2. Stir the pectin complex and the syrup obtained in step T1 at 90°C to obtain the first solution; T3. Add sodium citrate and malic acid to the remaining deionized water, stir until dissolved, then add plasticizer and stir evenly to obtain the second solution; T4. Mix the first solution obtained in step T2 and the second solution obtained in step T3, stir evenly, vacuum concentrate to 1 / 5 of the original volume, degas, send the material into a casting machine for casting, cool and shape, demold, then coat the demolded soft candy with powder, dry and cool to obtain the low-sugar gummies; wherein, the vacuum concentration parameters are: pressure 0.01MPa, temperature 102℃; the casting parameters are: hopper temperature 87℃, bottom plate temperature 78℃, manifold temperature 78℃; the powder used for coating is sugar powder, the amount of powder added is 1% of the total mass of the soft candy; the drying temperature is 53℃, the time is 33h, and the moisture content of the dried soft candy is 9%.

[0028] Example 3 A low-pectin gummy comprises the following raw materials in parts by weight: 35% pectin complex, 50% sweetener, 5% plasticizer, 0.8% malic acid, and 0.5% sodium citrate, with the balance being deionized water; wherein the pectin complex comprises the following raw materials in weight percentages: 20% cationic matrix, 25% anionic matrix, and 10% neutral matrix, with the balance being deionized water; the cationic matrix is ​​chitosan hydrochloride and calcium salt in a mass ratio of 5:1; the anionic matrix is ​​composed of low-ester pectin, high-methoxyl pectin, ellagic acid, and coumaric acid in a mass ratio of 6:3:1:1.3; the neutral matrix is ​​locust bean gum; the sweetener is maltitol and xylitol in a mass ratio of 5:1; the plasticizer is glycerol; and the calcium salt is calcium chloride. The preparation method of the pectin complex includes the following steps: S1. Add chitosan hydrochloride to 60% of the total amount of deionized water, stir at 60°C until completely dissolved, cool to 40°C and then add calcium salt, stir until dissolved to obtain a cationic matrix solution. S2. Add locust bean gum to 25% of the total amount of deionized water and stir at 60°C to dissolve it, thus obtaining a neutral matrix solution. S3. Mix low-ester pectin and high-methoxyl pectin, add the remaining deionized water, and stir at 100°C until dissolved and free of particles. Cool down to 40°C, add ellagic acid and coumaric acid, and stir to dissolve to obtain the anionic matrix solution. S4. Slowly pour the cationic matrix solution obtained in step S1 into the anionic matrix solution, keep stirring at 40°C, then add the neutral matrix solution and continue stirring for 30 min, keep warm and let stand for 30 min to obtain the pectin complex. A method for preparing low-gum gummies, characterized by comprising the following steps: T1. Add sweetener to 60% of the total amount of deionized water, heat to 118°C and cook until the sugar content is 87%, then stop heating to obtain syrup; T2. Stir the pectin complex and the syrup obtained in step T1 at 100°C to obtain the first solution; T3. Add sodium citrate and malic acid to the remaining deionized water, stir until dissolved, then add plasticizer and stir evenly to obtain the second solution; T4. Mix the first solution obtained in step T2 and the second solution obtained in step T3, stir evenly, vacuum concentrate to 1 / 3 of the original volume, degas, send the material into a casting machine for casting, cool and shape, demold, then coat the demolded soft candy with powder, dry and cool to obtain the low-gluten gummies; wherein, the vacuum concentration parameters are: pressure 0.03MPa, temperature 106℃; the casting parameters are: hopper temperature 97℃, bottom plate temperature 88℃, manifold temperature 88℃; the powder used for coating is starch, specifically tapioca starch, and the amount of powder added is 3% of the total mass of the soft candy; the drying temperature is 57℃, the time is 28h, and the moisture content of the dried soft candy is 12%.

[0029] Example 4 The only difference between Example 4 and Example 1 is that the amount of cationic matrix added remains the same, and the mass ratio of chitosan hydrochloride to calcium salt is 1:4.

[0030] Example 5 The only difference between Example 5 and Example 1 is that the amount of anionic matrix added remains the same, and the mass ratio of low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid is 2.4:5:1:1.2.

[0031] Example 6 The only difference between Example 6 and Example 1 is that the amount of anionic matrix added remains the same, and the mass ratio of low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid is 5:1:2.4:1.2.

[0032] Example 7 The only difference between Example 7 and Example 1 is that the amount of anionic matrix added remains the same, and the mass ratio of low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid is 5:1.2:1:2.4.

[0033] Comparative Example 1 The only difference between Comparative Example 1 and Example 1 is that the amount of cationic matrix added remains the same, chitosan hydrochloride is not added, and calcium salt is used to make up for the missing amount.

[0034] Comparative Example 2 The only difference between Comparative Example 2 and Example 1 is that the amount of anionic matrix added remains the same, high methoxyl pectin is not added, and low ester pectin is used to make up for the missing amount.

[0035] Comparative Example 3 The only difference between Comparative Example 3 and Example 1 is that the amount of anionic matrix added remains the same, low-ester pectin is not added, and high-methoxyl pectin is used to make up for the missing amount.

[0036] Comparative Example 4 The only difference between Comparative Example 4 and Example 1 is that the amount of anionic matrix added remains the same, ellagic acid is not added, and coumaric acid is used to make up for the missing amount.

[0037] Comparative Example 5 The only difference between Comparative Example 5 and Example 1 is that the amount of anionic matrix added remains the same, coumaric acid is not added, and ellagic acid is used to make up for the missing amount.

[0038] Comparative Example 6 The only difference between Comparative Example 6 and Example 1 is that tannic acid is used instead of ellagic acid.

[0039] Performance testing The hardness, elasticity, chewiness, resilience, and cohesiveness of the gummies from Examples 1-7 and Comparative Examples 1-6 were tested using a texture analyzer. The testing conditions were as follows: the length, width, and height of the gummy samples were all 10 mm; the initial speed was 2 mm / s, the subsequent speed was 1 mm / s, the compression percentage was 30%, and the time interval between two compressions was 5 s. The samples were measured in triplicate, and the results were averaged. Details are shown in Table 1.

[0040] Table 1. Texture test results of each group of gummies Group / Performance Hardness / g elasticity chewing responsive Cohesiveness Example 1 9585.6 0.92 583.7 0.33 0.53 Example 2 9046.9 0.83 547.4 0.28 0.46 Example 3 12096.3 1.13 604.6 0.37 0.58 Example 4 11279.1 0.77 515.3 0.30 0.43 Example 5 9236.5 0.89 577.2 0.31 0.50 Example 6 9372.6 0.84 562.1 0.27 0.48 Example 7 9433.8 0.80 545.3 0.28 0.46 Comparative Example 1 9027.5 0.62 460.9 0.22 0.34 Comparative Example 2 11868.4 0.59 411.8 0.20 0.32 Comparative Example 3 8414.2 0.47 383.0 0.18 0.26 Comparative Example 4 8770.4 0.67 443.1 0.24 0.39 Comparative Example 5 8993.3 0.64 450.9 0.23 0.37 Comparative Example 6 9161.7 0.73 478.6 0.26 0.41 The greater the hardness of the gummy candy, the better its ability to resist deformation under external forces. The greater the elasticity of the gummy candy, the better the flexibility and structural elasticity of the pectin complex gel network. The chewiness of the gummy candy describes the energy required for a solid sample to reach a stable state when chewed and swallowed, i.e., the energy required to chew food, expressed in units of force. It reflects the gummy candy's ability to resist breakage during oral chewing; greater chewiness indicates greater resistance to biting. Greater resilience of the gummy candy indicates a better degree of recovery after compression / stretching, and better structural stability and elastic memory effect of the pectin complex gel network. Greater cohesiveness of the gummy candy indicates better internal binding forces, making it less prone to breakage, reflecting a better degree of synergistic cross-linking between the cationic, anionic, and neutral matrices of the pectin complex.

[0041] Based on the data from Examples 1 and 4 in Table 1, it can be seen that the texture properties of the gummies in Example 4 are lower than those in Example 1. This indicates that the texture properties of the gummies are better when the mass ratio of chitosan hydrochloride to calcium salt in the cationic matrix is ​​in the range of (3-5):1.

[0042] Based on the data from Examples 1 and 5-7 in Table 1, it can be seen that the textural properties of the gummies from Examples 5-7 are all lower than those from Example 1. This indicates that when the mass ratio of low-ester pectin, high-methoxyl pectin, ellagic acid, and coumaric acid in the anionic matrix is ​​(4-6):(2-3):1:(0.8-1.3), the textural properties of the gummies are better.

[0043] Based on the data from Example 1 and Comparative Example 1 in Table 1, the texture of the gummy in Comparative Example 1 is inferior to that in Example 1. This may be because Comparative Example 1 uses only calcium salt as a cationic matrix. Excessive calcium ions will undergo random coordination crosslinking with the carboxyl groups of pectin, resulting in localized over-density and insufficient crosslinking of the gel network, leading to uneven bonding within the network. This indicates that the electrostatic adsorption between chitosan hydrochloride (positively charged) and the anionic matrix (negatively charged) can uniformly disperse the coordination crosslinking sites of calcium salt, avoiding excessive local calcium crosslinking; at the same time, chitosan molecular chains can be embedded in the gel network, improving the network flexibility.

[0044] Based on the data from Example 1 and Comparative Examples 1-2 in Table 1, it can be seen that the texture of the gummies in Comparative Examples 1-2 is lower than that in Example 1. This may indicate that low-ester pectin provides rigid support (the pectin-calcium coordination crosslinked gel network structure formed by calcium coordination), while high-methoxyl pectin provides flexible extension. The two complement each other, allowing the gel network to have both strength and toughness.

[0045] Based on the data from Example 1 and Comparative Examples 4-6 in Table 1, the textural properties of the gummies in Comparative Examples 4-6 are lower than those in Example 1. This may be because: Comparative Example 4 lacks ellagic acid and only uses coumaric acid to supplement it, resulting in a significant decrease in hydrogen bond crosslinking density, increased voids in the gel network, easier water migration, and poorer structural stability. Comparative Example 5 lacks coumaric acid and only uses ellagic acid to supplement it, lacking the auxiliary strengthening effect of coumaric acid on calcium coordination, leading to decreased stability of the crosslinked gel network structure. Comparative Example 6 uses tannic acid instead of ellagic acid. Ellagic acid is a monomer of hydrolyzed tannins, with small molecules and uniformly distributed phenolic hydroxyl groups, resulting in numerous and dispersed crosslinking sites with pectin, which can uniformly strengthen the gel network. Tannic acid, on the other hand, is a polymer of hydrolyzed tannins with large molecular weight and significant steric hindrance, resulting in fewer and more concentrated crosslinking sites with pectin, easily forming local crosslinking clumps, leading to an uneven gel network structure. Therefore, ellagic acid and coumaric acid synergistically improve the density and uniformity of the gel network, thereby improving the textural properties of the gummies.

[0046] Finally, 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 the scope of protection of the present invention. 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 essence and scope of the technical solutions of the present invention.

Claims

1. A low-gum gummies, characterized in that, The raw materials comprise the following parts by weight: 18-35% pectin complex, 40-50% sweetener, 3-5% plasticizer, 0.3-0.8% malic acid, and 0.2-0.5% sodium citrate, with the balance being deionized water; wherein the pectin complex comprises the following raw materials by weight percentage: 10-20% cationic matrix, 15-25% anionic matrix, and 5-10% neutral matrix, with the balance being deionized water; the cationic matrix is ​​chitosan hydrochloride and calcium salt, the anionic matrix raw materials include low-ester pectin, high-methoxyl pectin, ellagic acid, and coumaric acid, and the neutral matrix is ​​locust bean gum.

2. The low-gum gummies as described in claim 1, characterized in that, The mass ratio of chitosan hydrochloride to calcium salt is (3-5):

1.

3. The low-gum gummies as described in claim 1, characterized in that, The mass ratio of the low-ester pectin, high-methoxyl pectin, ellagic acid and coumaric acid is (4-6):(2-3):1:(0.8-1.3).

4. The low-gum gummies as described in claim 1, characterized in that, The sweetener is maltitol and / or xylitol.

5. The low-gum gummies as described in claim 1, characterized in that, The plasticizer is glycerin.

6. The low-gum gummies as described in claim 1, characterized in that, The calcium salt is calcium chloride.

7. The low-gum gummies as described in claim 1, characterized in that, The preparation method of the pectin complex includes the following steps: S1. Add chitosan hydrochloride to 40-60% of the total amount of deionized water, stir at 50-60℃ until completely dissolved, cool to 35-40℃ and then add calcium salt, stir until dissolved to obtain a cationic matrix solution. S2. Add locust bean gum to 15-25% of the total amount of deionized water and stir to dissolve at 50-60℃ to obtain a neutral matrix solution. S3. Mix low-ester pectin and high-methoxyl pectin, add the remaining deionized water, and stir at 95-100℃ until dissolved and free of particles. Cool down to 35-40℃, add ellagic acid and coumaric acid, and stir to dissolve to obtain the anionic matrix solution. S4. Slowly pour the cationic matrix solution obtained in step S1 into the anionic matrix solution, keep stirring at 35-40℃, then add the neutral matrix solution and continue stirring for 30-50 min, keep warm and let stand for 30-60 min to obtain the pectin complex.

8. The method for preparing low-gum gummies according to any one of claims 1-7, characterized in that, Includes the following steps: T1. Add sweetener to 50-60% of the total amount of deionized water, heat to 116-118℃ and cook until the sugar content is 86-87%, then stop heating to obtain syrup; T2. Stir the pectin complex and the syrup obtained in step T1 at 90-100℃ to obtain the first solution; T3. Add sodium citrate and malic acid to the remaining deionized water, stir until dissolved, then add plasticizer and stir evenly to obtain the second solution; T4. Mix the first solution obtained in step T2 and the second solution obtained in step T3, stir evenly, vacuum concentrate to 1 / 5-1 / 3 of the original volume, degas, send the material into the casting machine for casting, cooling and molding, demolding, then coat the demolded soft candy with powder, dry and cool to obtain the low-gum soft candy.

9. The method for preparing low-gum gummies as described in claim 8, characterized in that, The parameters for vacuum concentration in step T4 are: pressure of 0.01-0.03 MPa and temperature of 102-106 °C.

10. The method for preparing low-gum gummies as described in claim 8, characterized in that, The casting parameters for step T4 are: the temperature of the hopper is 87-97℃, the temperature of the bottom plate is 78-88℃, and the temperature of the manifold is 78-88℃.