Fruit milk-flavored candy rich in fruit juice and preparation method thereof
By mixing fruit juice microcapsules with whole milk powder in a specific ratio and using emulsifiers, the problem of poor formability of high fruit juice candies has been solved, achieving stability and improved taste of high fruit juice content, thus meeting consumers' health needs.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- YAKE CHINA
- Filing Date
- 2026-03-26
- Publication Date
- 2026-05-19
AI Technical Summary
Existing candies with high fruit juice content have poor formability, leading to problems such as moisture migration, sticking, deformation, and flavor loss during storage, which affects product quality.
Fruit-flavored milk powder is made by mixing fruit juice microcapsules with whole milk powder in a specific ratio, and by adding sucrose fatty acid esters and auxiliary additives to form a stable emulsion system, which enhances the formability and structural stability and reduces the migration of moisture and oil.
It effectively preserves high fruit juice content, avoids difficulties in shaping, and improves the candy's shapeability, storage stability, and taste quality, satisfying consumers' pursuit of health and natural flavor.
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Abstract
Description
Technical Field
[0001] This invention relates to the field of confectionery manufacturing technology, and in particular to a fruit-flavored candy rich in fruit juice and its preparation method. Background Technology
[0002] With consumers' growing health awareness, the trend towards healthier and more natural snack foods has become the mainstream trend in the industry. Fruit-flavored candies rich in fruit juice combine the refreshing flavor of fruit with the rich taste of dairy products, satisfying consumers' pursuit of deliciousness while also meeting their health consumption needs.
[0003] However, the high fruit juice content in existing candies results in poor formability during production. To maintain good formability while ensuring high fruit juice content, some techniques attempt to increase the proportion of binders, but this often leads to overly hard candies, affecting the texture. Furthermore, high fruit juice content can cause moisture migration during storage, leading to problems such as sticking, deformation, and flavor loss, thus impacting product quality. Summary of the Invention
[0004] In order to maintain a high fruit juice content while improving the quality of the candy, this application provides a fruit-flavored candy rich in fruit juice and a method for preparing the same.
[0005] Firstly, this application provides a fruit-flavored candy rich in fruit juice, employing the following technical solution: 40-48 parts malt syrup; 30-38 parts white sugar; 4-6 parts hydrogenated vegetable oil; Fruit-flavored milk powder: 3.8-5 servings; Food flavoring: 0.15-0.25 parts; Thickener 0.8~1.2 parts; Acidity regulator: 0.6-0.9 parts; 0.1-0.2 parts of sucrose fatty acid esters; 0.1 to 0.3 parts of auxiliary additives; Food coloring: 0-0.002 parts; The fruit-flavored milk powder is composed of fruit juice microcapsules and whole milk powder, with a mass ratio of (3~4):(0.8~1.2).
[0006] By adopting the above technical solution, the introduction of fruit juice microcapsules not only effectively preserves the high fruit juice content but also avoids the molding difficulties caused by direct contact between fruit juice and other raw materials. The fruit-flavored milk powder formed by mixing fruit juice microcapsules and whole milk powder in a specific ratio not only imparts a fresh fruity aroma and a rich milky taste to the candy but also synergistically improves the candy's moldability and structural stability. Sucrose fatty acid esters have emulsifying properties, effectively improving the system's dispersibility and stability, reducing moisture and oil migration, and lowering the risk of candy sticking and deforming during storage. Combined with auxiliary additives, this further enhances the candy's texture uniformity and resistance to deformation, while avoiding the problem of excessive hardness caused by increasing the proportion of binders, thus maintaining the candy's suitable softness and good chewiness. The candy of this invention satisfies consumers' pursuit of health and natural flavor while also taking into account the product's moldability, storage stability, and taste quality.
[0007] Preferably, the raw materials for preparing the fruit juice microcapsules include concentrated apple juice, sodium alginate, and whey protein, wherein the mass ratio of concentrated apple juice, sodium alginate, and whey protein is 1:(0.8~1):(0.1~0.2).
[0008] By adopting the above technical solution, using sodium alginate and whey protein as wall materials and concentrated apple juice as core material, and controlling the mass ratio of concentrated apple juice, sodium alginate, and whey protein to 1:(0.8~1):(0.1~0.2), fruit juice microcapsules with stable structure and high encapsulation rate can be formed. At the same time, this ratio ensures effective retention of the fruit juice without masking the fruit aroma due to an excessively high proportion of wall materials. This allows the candy to gradually release a fresh fruit flavor and a rich milky aroma during chewing, achieving a dual optimization of flavor and stability.
[0009] Preferably, the method for preparing the fruit juice microcapsules includes the following steps: Sodium alginate was mixed with water and heated to fully dissolve it, thus preparing a sodium alginate solution. Whey protein was mixed with water to prepare a whey protein solution. Concentrated apple juice was added, and after stirring evenly, an emulsifier was added. The temperature was raised and maintained for 10-15 minutes. After cooling, the sodium alginate solution was added, and after stirring evenly, the mixture was spray-dried to obtain fruit juice microcapsules.
[0010] The emulsifier is soybean lecithin.
[0011] By adopting the above technical solution, soybean lecithin, as an amphiphilic emulsifier, can effectively reduce the interfacial tension between concentrated apple juice and whey protein solution, promote the uniform dispersion of core and wall materials, and form a stable emulsion system. Heating and maintaining the temperature for 10-15 minutes can further enhance the emulsification effect and ensure that the core material is fully coated. After cooling, the addition of sodium alginate solution can form a complementary composite wall material structure with whey protein, which can effectively block the influence of the external environment on the juice, retain the natural fruit aroma, and slowly release the juice flavor during chewing. It blends with the rich milk flavor of whole milk powder, making the flavor of the candy more complex and harmonious. At the same time, it further enhances the synergistic effect of fruit-flavored milk powder on the candy's shapeability and storage stability, delays moisture migration, reduces the probability of candy sticking or deforming during storage, and improves the product's quality stability.
[0012] Preferably, the auxiliary additive is selected from one or both of acetylated distarch adipate and propylene glycol alginate.
[0013] Preferably, the auxiliary additives include acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:(0.5~0.7).
[0014] By adopting the above technical solution, acetylated distarch adipate exhibits excellent gelatinization stability and anti-aging properties, enhancing the elasticity and toughness of candies. Meanwhile, propylene glycol alginate significantly improves the system's water-holding capacity and emulsification compatibility. Its molecule contains lipophilic propylene glycol groups, significantly enhancing its emulsification ability and providing good foaming stability. When combined at a mass ratio of 1:(0.5~0.7), the two form a complementary synergistic effect. On one hand, acetylated distarch adipate and propylene glycol alginate together construct a stable three-dimensional network structure, effectively locking in moisture within the candy, reducing the migration rate of moisture and oils, and lowering the risk of adhesion and deformation during storage. On the other hand, this compound system can interact with sucrose fatty acid esters and whey protein in fruit-flavored milk powder, further optimizing the texture uniformity of the candy and maintaining a suitable softness / hardness and a smooth chewy texture.
[0015] Preferably, the sucrose fatty acid ester is selected from sucrose laurate, and the HLB value of the sucrose laurate is 6 to 11.
[0016] By adopting the above technical solution, sucrose laurate with an HLB value of 6 to 11 is selected. Its hydrophilic and lipophilic balance properties are well compatible with the oil and water phases in the confectionery system of this application, which can effectively reduce the oil-water interfacial tension and promote the uniform dispersion and stable combination of each raw material component.
[0017] Preferably, the acidity regulator is selected from one or more of citric acid, DL-malic acid, tartaric acid, and lactic acid.
[0018] More preferably, the acidity regulator includes citric acid and DL-malic acid, wherein the mass ratio of citric acid to DL-malic acid is 1:(0.5~0.8).
[0019] By adopting the above technical solutions, the acid additives give the candy a distinct sweet and sour taste, effectively balancing the sweetness of the candy, avoiding the cloying sweetness caused by high sugar content, enhancing the consumer's taste experience, and will not have a negative impact on the candy's shapeability and storage stability. It works synergistically with other raw material components to jointly ensure the excellent quality of the product.
[0020] Preferably, the thickener includes one or more of gelatin, pectin, and carrageenan.
[0021] By adopting the above technical solutions, thickeners, whether used alone or in combination, can work synergistically with fruit-flavored milk powder, auxiliary additives, and other raw materials to maintain good texture uniformity and storage stability while ensuring the high fruit juice content of the candy.
[0022] Preferably, the food coloring is selected from one or more of Allura Red, Sunset Yellow, Tartrazine, and Brilliant Blue.
[0023] By adopting the above technical solutions, food coloring helps to enhance the visual appeal of candies.
[0024] Secondly, this application provides a method for preparing fruit-flavored candy rich in fruit juice, using the following technical solution: Mix maltose syrup, white sugar, and hydrogenated vegetable oil, heat and stir until smooth. After cooling, add fruit-flavored milk powder, food flavoring, thickener, acidity regulator, sucrose fatty acid ester, auxiliary additives, and food coloring. Stir until smooth and maintain for 8-10 minutes to obtain a mixed syrup. Pour the mixed syrup into molds, cool to room temperature, and remove to obtain fruit-flavored milk candies rich in fruit juice.
[0025] By adopting the above technical solution, malt syrup, white sugar, and hydrogenated vegetable oil are first mixed and heated, which can promote the full dissolution of sugars and form a stable base system with oils. After cooling, fruit-flavored milk powder and food flavorings are added, which can effectively avoid the damage of high temperature to the structure of fruit juice microcapsules and the volatilization of flavorings, and retain the natural flavor and activity of raw materials to the greatest extent. After stirring, the raw materials are fully integrated, which further improves the uniformity and stability of the system. Finally, the candy is molded and cooled to obtain a clear shape and suitable hardness, while maintaining the integrity of the internal structure.
[0026] This application has the following beneficial effects: The introduction of fruit juice microcapsules in this application effectively preserves the high fruit juice content while avoiding the molding difficulties caused by direct contact between fruit juice and other raw materials. The fruit-flavored milk powder formed by mixing fruit juice microcapsules with whole milk powder in a specific ratio not only imparts a fresh fruity aroma and a rich milky taste to the candy but also synergistically improves its moldability and structural stability. Sucrose fatty acid esters have emulsifying properties, effectively improving the dispersibility and stability of the system, reducing the migration of moisture and oils, and lowering the risk of candy sticking and deforming during storage. Combined with auxiliary additives, this further enhances the candy's texture uniformity and resistance to deformation, while avoiding the problem of excessive hardness caused by increasing the proportion of binders, thus maintaining a suitable softness and good chewiness. The candy of this invention satisfies consumers' pursuit of health and natural flavor while also taking into account product moldability, storage stability, and taste quality. Detailed Implementation
[0027] The present application will be further described in detail below with reference to the embodiments.
[0028] Preparation Example 1 The preparation method of fruit juice microcapsules includes the following steps: Weigh concentrated apple juice, sodium alginate, and whey protein in a mass ratio of 1:0.8:0.1, and weigh emulsifier, which is soy lecithin, at 0.8 times the mass of whey protein; the whey protein is whey protein isolate.
[0029] Sodium alginate was mixed with water and heated to 50°C to fully dissolve it, thus preparing a 1.3% sodium alginate solution. Whey protein was mixed with water to prepare a 5% whey protein solution. Concentrated apple juice was added, and the mixture was stirred evenly. Soy lecithin was then added, and the mixture was heated to 80°C and held for 10 minutes. The mixture was then rapidly cooled to 30°C in an ice water bath, and the sodium alginate solution was added. After stirring evenly, the mixture was spray-dried to obtain fruit juice microcapsules.
[0030] The spray drying conditions were as follows: inlet temperature 145℃, feed rate 8mL / min, outlet temperature 85℃, and air flow rate 600L / h.
[0031] Preparation Example 2 The preparation method of fruit juice microcapsules includes the following steps: Weigh concentrated apple juice, sodium alginate, and whey protein in a mass ratio of 1:0.9:0.15, and weigh emulsifier, which is soy lecithin, at 0.8 times the mass of whey protein. The whey protein is whey protein isolate.
[0032] Sodium alginate was mixed with water and heated to 55°C to fully dissolve it, thus preparing a 1.5% sodium alginate solution. Whey protein was mixed with water to prepare a 7% whey protein solution. Concentrated apple juice was added, and after stirring evenly, soy lecithin was added. The temperature was raised to 83°C and maintained for 15 minutes. The mixture was then rapidly cooled to 32°C in an ice water bath, and the sodium alginate solution was added. After stirring evenly, the mixture was spray-dried to obtain fruit juice microcapsules.
[0033] The spray drying conditions were as follows: inlet temperature 145℃, feed rate 8mL / min, outlet temperature 85℃, and air flow rate 600L / h.
[0034] Preparation Example 3 The preparation method of fruit juice microcapsules includes the following steps: Weigh concentrated apple juice, sodium alginate, and whey protein in a mass ratio of 1:1:0.2, and weigh emulsifier at 0.8 times the mass of whey protein. The emulsifier is soy lecithin. The whey protein is whey protein isolate.
[0035] Sodium alginate was mixed with water and heated to 60°C to fully dissolve it, thus preparing a 1.7% sodium alginate solution. Whey protein was mixed with water to prepare an 8% whey protein solution. Concentrated apple juice was added, and the mixture was stirred evenly. Soy lecithin was then added, and the mixture was heated to 85°C and held for 12 minutes. The mixture was then rapidly cooled to 35°C in an ice water bath, and the sodium alginate solution was added. After stirring evenly, the mixture was spray-dried to obtain fruit juice microcapsules.
[0036] The spray drying conditions were as follows: inlet temperature 145℃, feed rate 8mL / min, outlet temperature 85℃, and air flow rate 600L / h.
[0037] Preparation Example 4 The difference between this preparation example and preparation example 3 is that the preparation method of the fruit juice microcapsules includes the following steps: Weigh concentrated apple juice and sodium alginate in a 1:1 mass ratio. Mix sodium alginate with water and heat to 60°C to fully dissolve the sodium alginate, preparing a 1.7% sodium alginate solution. Add concentrated apple juice to the sodium alginate solution, stir well, and then spray dry to obtain fruit juice microcapsules.
[0038] The spray drying conditions were as follows: inlet temperature 145℃, feed rate 8mL / min, outlet temperature 85℃, and air flow rate 600L / h.
[0039] Example 1 The preparation method of fruit-flavored candies rich in fruit juice includes the following steps: The raw materials are weighed according to the following proportions by weight: 40 parts maltose syrup, 30 parts white sugar, 4 parts hydrogenated vegetable oil, 3.8 parts fruit-flavored milk powder, 0.15 parts food flavoring, 0.8 parts thickener, 0.6 parts acidity regulator, 0.1 parts sucrose fatty acid ester, 0.1 parts auxiliary additives, and 0.001 parts food coloring. The maltose syrup contains 60% maltose by mass. The fruit-flavored milk powder is made by mixing fruit juice microcapsules and whole milk powder in a mass ratio of 3:0.8. The fruit juice microcapsules are prepared according to Preparation Example 1. The thickener is carrageenan. The acidity regulator includes citric acid and DL-malic acid in a mass ratio of 1:0.5. The sucrose fatty acid ester is sucrose laurate with an HLB value of 6. The auxiliary additives include acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:0.5. The food coloring is Allura Red.
[0040] Mix maltose syrup, granulated sugar, and hydrogenated vegetable oil, heat to 120°C and stir until homogeneous. After cooling to 40°C, add fruit-flavored milk powder, food flavoring, carrageenan, citric acid and DL-malic acid, sucrose laurate, acetylated distarch adipate, propylene glycol alginate, and Allura Red. Stir until homogeneous and maintain for 8 minutes to obtain a mixed syrup. Pour the mixed syrup into molds, cool to room temperature, and remove to obtain fruit-flavored milk candies rich in fruit juice.
[0041] Example 2 The preparation method of fruit-flavored candies rich in fruit juice includes the following steps: The raw materials were weighed according to the following proportions by weight: 44 parts maltose syrup, 34 parts white sugar, 5 parts hydrogenated vegetable oil, 4.4 parts fruit-flavored milk powder, 0.2 parts food flavoring, 1 part thickener, 0.8 parts acidity regulator, 0.15 parts sucrose fatty acid ester, 0.2 parts auxiliary additives, and 0.002 parts food coloring. The maltose syrup contained 60% maltose by mass. The fruit-flavored milk powder was made by mixing fruit juice microcapsules and whole milk powder in a mass ratio of 3.5:1.2. The fruit juice microcapsules were prepared according to Preparation Example 2. The thickener was pectin. The acidity regulator included citric acid and DL-malic acid in a mass ratio of 1:0.7. The sucrose fatty acid ester was sucrose laurate with an HLB value of 8. The auxiliary additives included acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:0.6. The food coloring was Allura Red.
[0042] Mix maltose syrup, granulated sugar, and hydrogenated vegetable oil, heat to 122°C and stir until homogeneous. After cooling to 50°C, add fruit-flavored milk powder, food flavoring, pectin, citric acid, DL-malic acid, sucrose laurate, acetylated distarch adipate, propylene glycol alginate, and Allura Red. Stir until homogeneous and maintain for 9 minutes to obtain a mixed syrup. Pour the mixed syrup into molds, cool to room temperature, and remove to obtain fruit-flavored milk candies rich in fruit juice.
[0043] Example 3 The preparation method of fruit-flavored candies rich in fruit juice includes the following steps: The raw materials were weighed according to the following proportions by weight: 48 parts maltose syrup, 38 parts white sugar, 6 parts hydrogenated vegetable oil, 5 parts fruit-flavored milk powder, 0.25 parts food flavoring, 1.2 parts thickener, 0.9 parts acidity regulator, 0.2 parts sucrose fatty acid ester, 0.3 parts auxiliary additives, and 0.002 parts food coloring. The maltose syrup contained 60% maltose by mass. The fruit-flavored milk powder was made by mixing fruit juice microcapsules and whole milk powder in a mass ratio of 4:1. The fruit juice microcapsules were prepared according to Preparation Example 3. The thickener was gelatin. The acidity regulator included citric acid and DL-malic acid in a mass ratio of 1:0.8. The sucrose fatty acid ester was sucrose laurate with an HLB value of 10. The auxiliary additives included acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:0.7. The food coloring was Allura Red.
[0044] Mix maltose syrup, granulated sugar, and hydrogenated vegetable oil, heat to 123°C and stir until homogeneous. After cooling to 45°C, add fruit-flavored milk powder, food flavoring, gelatin, citric acid, DL-malic acid, sucrose laurate, acetylated distarch adipate, propylene glycol alginate, and Allura Red. Stir until homogeneous and maintain for 10 minutes to obtain a mixed syrup. Pour the mixed syrup into molds, cool to room temperature, and remove to obtain fruit-flavored milk candies rich in fruit juice.
[0045] Example 4 The difference between this embodiment and Example 3 is that the fruit-flavored milk powder is made by mixing fruit juice microcapsules and whole milk powder in a mass ratio of 4:1, and the fruit juice microcapsules are prepared by Example 4.
[0046] Example 5 The difference between this embodiment and Embodiment 3 is that the same amount of propylene glycol alginate is replaced with acetylated distarch adipate.
[0047] Example 6 The difference between this embodiment and Embodiment 3 is that the acetylated distarch adipate is replaced by propylene glycol alginate at the same mass.
[0048] Example 7 The difference between this embodiment and Embodiment 3 is that the HLB value of sucrose laurate is 3.
[0049] Example 8 The difference between this embodiment and Embodiment 3 is that the HLB value of sucrose laurate is 15.
[0050] Comparative Example 1 The method for preparing fruit-flavored milk candy rich in fruit juice differs from that in Example 3 in that the fruit-flavored milk powder is made by mixing concentrated apple juice and whole milk powder in a mass ratio of 4:1.
[0051] Comparative Example 2 The method for preparing fruit-flavored candies rich in fruit juice differs from that in Example 3 in that sucrose laurate and other similar substances are replaced with auxiliary additives. These auxiliary additives include acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:0.7.
[0052] Comparative Example 3 The method for preparing fruit-flavored candies rich in fruit juice differs from that in Example 3 in that the auxiliary additives are replaced by sucrose laurate. Performance testing
[0053] According to the standard in GB 5009.7-2016, the reducing sugar content in fruit-flavored candies rich in fruit juice from Examples 1-8 and Comparative Examples 1-3 was determined by direct titration, and the results are recorded in Table 1.
[0054] The moisture content of fruit-flavored candies rich in fruit juice in Examples 1-8 and Comparative Examples 1-3 was tested using a moisture analyzer, and the results are recorded in Table 1.
[0055] Fruit-flavored candies rich in fruit juice prepared in Examples 1-8 and Comparative Examples 1-3 were exposed to an environment with a temperature of 35°C and a humidity of 70% for observation. The results are recorded in Table 1.
[0056] Table 1
[0057] Based on the comparison between Examples 3 and 4 and the data in Table 1, it can be seen that whey protein was added during the preparation of the fruit juice microcapsules. As one of the wall material components, whey protein works synergistically with sodium alginate to improve the encapsulation efficiency and stability of the fruit juice in the microcapsules. Moreover, the microcapsule structure is more complete, which can better maintain the stability of the candy system. Therefore, the melting and deformation time of Example 3 is longer than that of Example 4, indicating that the introduction of whey protein and emulsifier has a significant positive impact on the performance of the fruit juice microcapsules and the quality of the final candy.
[0058] Based on the comparison between Examples 3 and Examples 5-6, and the data in Table 1, it can be seen that when acetylated distarch adipate was used alone in Example 5 and propylene glycol alginate was used alone in Example 6, the synergistic effect of the auxiliary additives disappeared, leading to a decrease in the structural stability of the candy, a shortened settling and deformation time, and the candy becoming softer and stickier. This indicates that the combined use of the two auxiliary additives plays a crucial role in maintaining the excellent quality of the candy. In contrast, Example 3 of this application uses a specific ratio of acetylated distarch adipate and propylene glycol alginate as auxiliary additives. The synergistic effect of these two additives effectively enhances the uniformity of the candy's texture and its resistance to deformation, resulting in the longest settling and deformation time, good elasticity, and a non-sticky texture.
[0059] Based on the comparison between Examples 3 and Examples 7-8, and the data in Table 1, it can be seen that when sucrose laurate with an HLB value of 3 was used in Example 7 and 15 in Example 8, the candy's melting and deformation time was significantly shortened, and the candy became softer and stickier. This may be because the HLB value of sucrose fatty acid esters directly affects their emulsifying performance in the candy system: when the HLB value is too low, the emulsifier's hydrophilicity is insufficient, making it difficult to effectively improve the system's dispersibility and stability; when the HLB value is too high, the hydrophilicity is too strong, easily leading to uneven moisture distribution within the system, which is also detrimental to maintaining the candy's structural stability. Sucrose laurate with an HLB value of 10 can form a good emulsifying balance with the oils, water, and other components in the system, synergistically enhancing the candy's shapeability and resistance to deformation with the auxiliary additives. Therefore, the candy in Example 3 showed the best performance in terms of storage stability and taste quality.
[0060] Based on the comparison between Example 3 and Comparative Example 1, and the data in Table 1, it can be seen that: Comparative Example 1 did not use fruit juice microcapsules, but directly mixed concentrated apple juice with whole milk powder. The water and active ingredients in the concentrated apple juice were not effectively encapsulated, leading to easy interaction between the fruit juice and other components during candy preparation and storage. Uneven water evaporation or migration resulted in a loose candy structure, significantly reduced resistance to deformation, and a much shorter melting and deformation time than in Example 3. Furthermore, the unencapsulated fruit juice was directly exposed in the system, easily causing the candy to become soft, mushy, and sticky. In contrast, the fruit juice microcapsules in Example 3 effectively protected the fruit juice components, maintaining the stable structure and excellent taste of the candy. Therefore, Example 3 is significantly superior to Comparative Example 1 in terms of storage stability and taste quality.
[0061] Based on the comparison between Example 3 and Comparative Examples 2-3, and the data in Table 1, it can be seen that replacing sucrose laurate with an auxiliary additive in Comparative Example 2 and replacing the auxiliary additive with sucrose laurate in Comparative Example 3 both disrupted the synergistic effect between sucrose laurate and the auxiliary additive in the original system. When either component is missing, the emulsification stability and structural integrity of the system are affected, resulting in a significantly shortened candy melting and deformation time, and problems such as softness, poor chewability, and stickiness. Sucrose laurate, as an emulsifier, can optimize the dispersion of oils and water in the system, while the auxiliary additive enhances the structural support of the candy through thickening and gelling effects. The combination of the two can form a complementary and stable network.
[0062] This specific embodiment is merely an explanation of this application and is not intended to limit it. After reading this specification, those skilled in the art can make modifications to this specific embodiment without contributing any inventive step, but such modifications are protected by patent law as long as they fall within the scope of the claims of this application.
Claims
1. A fruit-flavored candy rich in fruit juice, characterized in that, By weight, it includes the following ingredients: 40-48 parts malt syrup; 30-38 parts white sugar; 4-6 parts hydrogenated vegetable oil; Fruit-flavored milk powder: 3.8-5 servings; Food flavoring: 0.15-0.25 parts; Thickener 0.8~1.2 parts; Acidity regulator: 0.6-0.9 parts; 0.1-0.2 parts of sucrose fatty acid esters; 0.1 to 0.3 parts of auxiliary additives; Food coloring: 0-0.002 parts; The fruit-flavored milk powder is composed of fruit juice microcapsules and whole milk powder, with a mass ratio of (3~4):(0.8~1.2).
2. The fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The raw materials for preparing the fruit juice microcapsules include concentrated apple juice, sodium alginate, and whey protein, wherein the mass ratio of concentrated apple juice, sodium alginate, and whey protein is 1:(0.8~1):(0.1~0.2).
3. A fruit-flavored candy rich in fruit juice according to claim 2, characterized in that, The method for preparing the fruit juice microcapsules includes the following steps: Sodium alginate was mixed with water and heated to fully dissolve it, thus preparing a sodium alginate solution. Whey protein was mixed with water to prepare a whey protein solution. Concentrated apple juice was added, and after stirring evenly, an emulsifier was added. The temperature was raised and maintained for 10-15 minutes. After cooling, the sodium alginate solution was added, and after stirring evenly, the mixture was spray-dried to obtain fruit juice microcapsules.
4. The fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The auxiliary additives are selected from one or both of acetylated distarch adipate and propylene glycol alginate.
5. A fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The auxiliary additives include acetylated distarch adipate and propylene glycol alginate in a mass ratio of 1:(0.5~0.7).
6. A fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The sucrose fatty acid ester is selected from sucrose laurate, and the HLB value of sucrose laurate is 6~11.
7. A fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The acidity regulator is selected from one or more of citric acid, DL-malic acid, tartaric acid, and lactic acid.
8. A fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The thickener is selected from one or more of gelatin, pectin, and carrageenan.
9. A fruit-flavored candy rich in fruit juice according to claim 1, characterized in that, The food coloring is selected from one or more of Allura Red, Sunset Yellow, Tartrazine, and Brilliant Blue.
10. A method for preparing a fruit-flavored candy rich in fruit juice according to any one of claims 1-9, characterized in that, Includes the following steps: Mix maltose syrup, white sugar, and hydrogenated vegetable oil, heat and stir until smooth. After cooling, add fruit-flavored milk powder, food flavoring, thickener, acidity regulator, sucrose fatty acid ester, auxiliary additives, and food coloring. Stir until smooth and maintain for 8-10 minutes to obtain a mixed syrup. Pour the mixed syrup into molds, cool to room temperature, and remove to obtain fruit-flavored milk candies rich in fruit juice.