A high efficiency low temperature forming process for functional soft candies

Abstract

This invention belongs to the field of gummy candy processing technology, specifically a high-efficiency low-temperature molding process for functional gummy candies. The process includes: hydrating purified water, liquid sorbitol, and dry-mixed powders, followed by primary vacuum flash evaporation concentration; spraying the concentrated matrix into an ultra-high vacuum flash cooling tank, utilizing the latent heat of vaporization of water phase change for adiabatic cooling; statically homogeneously mixing the cooled matrix with an alcohol-based functional suspension, followed by cold casting and double curing crosslinking to obtain the finished product. Adiabatic phase change cooling eliminates the temperature gradient caused by contact heat transfer, preventing polymer microgelation; component particle size distribution and ion complexation delay the release of free calcium ions, postponing network crosslinking until after molding, maintaining the processing window; and lecithin self-assembles at the phase interface to form a layered liquid crystal phase structure to block the diffusion of small alcohol molecules, solving the problem of stickiness on the finished product surface.

Description

Technical Field

[0001] This invention belongs to the field of gummy candy processing technology, specifically a high-efficiency low-temperature molding process for functional gummies. Background Technology

[0002] Functional gummies, as an innovative form of dietary supplement, offer advantages such as portability, pleasant taste, and a superior user experience. As a common carrier form, the conventional preparation process for functional gummies typically involves heating and hydrating a sugar alcohol matrix and a colloid in an aqueous phase, followed by evaporation and concentration to remove excess water, and then cooling. Next, excipients containing active ingredients are added to a gel matrix with a certain degree of fluidity, mixed thoroughly, and then molded, demolded, and cured to finally obtain the finished gummies.

[0003] In the aforementioned preparation process, the cooling stage often employs surface contact heat transfer via heat exchangers or jacketed equipment. This physical heat transfer process generates a boundary layer temperature gradient between the material and the equipment wall. The material at the edges cools relatively quickly, easily leading to localized microgelation of the polymer system, thus affecting the macroscopic textural uniformity of the final gummy candy product. Furthermore, when alcohol-based solvents are needed to dissolve specific functional active ingredients, the gel network has limited binding effect on these low-molecular-weight polar solvents. During subsequent storage, free alcohol molecules tend to diffuse and migrate out of the gel network and onto the product surface, causing the gummy candy surface to become sticky.

[0004] In gel formulations involving calcium sources and calcium-sensitive polymeric colloids, controlling the rheological state of the process presents certain challenges. During the material mixing and casting stages, free calcium ions are easily released prematurely due to changes in the system's state. Early bridging caused by the interaction between calcium ions and polymeric segments can lead to chemical cross-linking of the system, resulting in increased material viscosity and causing the material to miss the rheological processing window for normal pumping and quantitative injection molding. Summary of the Invention

[0005] The purpose of this invention is to provide an efficient low-temperature molding process for functional gummies to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides the following technical solution: An efficient low-temperature molding process for functional gummies includes the following steps: S1. Hydration of the aqueous continuous phase: Purified water, liquid sorbitol and dry mixed powder are hydrated under closed heating and stirring conditions to form a primary sol; S2. Primary vacuum flash concentration: The primary sol is heated and continuously pumped into a primary vacuum evaporator, where it is boiled and evaporated under negative pressure until the target solid content is achieved. S3. Secondary adiabatic phase change cooling and forced discharge: The high solids matrix after primary vacuum flash evaporation concentration is injected into the secondary ultra-high vacuum flash evaporation cooling tank through a throttle valve. The latent heat of phase change vaporization of residual water in the high solids matrix is ​​used to achieve adiabatic cooling. Then, the adiabatic cooled matrix is ​​extracted by an extrusion pump and sent into the insulated conveying pipeline. S4. Static homogeneous mixing: The matrix after thermal insulation and cooling in the insulated conveying pipeline and the alcohol-based functional suspension are continuously pumped into the online static mixer by a metering pump according to the feeding ratio to perform static shear mixing and obtain a homogeneous liquid. S5. Cold casting and dual curing crosslinking: A uniform liquid is quantitatively injected into the mold, and then successively subjected to cold air shaping, demolding and static curing to obtain functional soft candy.

[0007] By adopting the above technical solution, the traditional surface contact heat transfer and cooling mode is changed. Specifically, in the adiabatic phase change cooling process of step S3, the high-solids matrix at a relatively high temperature is injected into the ultra-high vacuum environment through a throttling valve. The system pressure then drops sharply to below the saturated vapor pressure of water inside the matrix, causing trace amounts of water to boil and vaporize instantly. When water molecules change from the liquid phase to the gas phase, they need to absorb the latent heat of vaporization, and this part of the heat energy comes directly from the matrix bulk phase. Since the vaporization occurs in the three-dimensional spatial network of the matrix, the overall temperature of the material can drop rapidly and uniformly. This endogenous bulk phase cooling method avoids the interfacial thermal resistance generated during heat transfer by the external cooling medium, which helps to reduce the temperature gradient between the tube wall of the traditional heat exchanger and the center of the material, thereby maintaining the thermodynamic homogeneity of the polymer cooling stage and controlling the premature aggregation or microgelation of polymer chain segments due to excessively rapid local cooling. When the material enters the subsequent static homogeneous mixing stage, due to its low and uniform temperature state, it can improve the uniformity of shear dispersion while reducing the degradation of heat-sensitive substances.

[0008] Preferably, in step S1, the heating temperature is 45 to 55 degrees Celsius, the stirring speed is 30 to 50 revolutions per minute, and the continuous stirring time is 40 to 60 minutes; in step S2, the heating temperature is 75 to 80 degrees Celsius, the system gauge pressure of the primary vacuum evaporator is set to -0.080 to -0.090 MPa, and the target solids content is 78.0% to 80.0%; in step S3, the system gauge pressure of the secondary ultra-high vacuum flash cooling tank is set to -0.095 to -0.098 MPa, the high solids matrix is ​​uniformly cooled to 40 to 45 degrees Celsius within 1 to 3 seconds, the speed of the extrusion pump is 10 to 30 revolutions per minute, and the temperature of the insulated conveying pipeline is set to 42 degrees Celsius.

[0009] By setting various vacuum pressure and temperature nodes, a corresponding thermodynamic state evolution path is formed, which enables the adiabatic phase change cooling step to complete the target temperature drop within 1 to 3 seconds, preventing deviation from the solid content standard of the finished product due to excessive moisture loss.

[0010] Preferably, based on an initial total input of 100 parts by weight, the raw materials used in the efficient low-temperature molding process for functional gummies consist of the following components in parts by weight: 87.65 to 95.0 parts by weight of the aqueous continuous phase, 5.0 to 12.35 parts by weight of the alcohol-based functional suspension phase; the aqueous continuous phase includes 12.4 to 15.0 parts by weight of purified water, 25.0 to 30.0 parts by weight of liquid sorbitol, and 47.13 to 52.6 parts by weight of dry powder. The dry powder includes 40.05 to 45.0 parts by weight of one or more of erythritol, D-allulose, or maltitol, 2.0 to 2.5 parts by weight of amidated low-methoxyl pectin, 5.0 parts by weight of low-freeze gelatin, and 0.08 to 0.1 parts by weight of sodium hexametaphosphate.

[0011] By employing the above technical solution, sodium hexametaphosphate acts as an ion complexing agent in the polymer hydration and concentration process. Trace amounts of free calcium ions within the system preferentially coordinate with the polyphosphate anions ionized from sodium hexametaphosphate, forming a soluble and stable complex. This competitive complexing process inhibits the interaction between calcium ions and free carboxyl groups on the amidated low-methoxyl pectin molecular chains, thereby mitigating early bridging of polymer chain segments before stator casting and preserving a corresponding rheological processing window for subsequent static mixing and cold casting processes.

[0012] Preferably, the alcohol-based functional suspension comprises 3.5 to 5.0 parts by weight of anhydrous glycerol, 0.01 to 0.05 parts by weight of highly degreased sunflower lecithin, 0.1 to 5.0 parts by weight of a functional active ingredient, which is one or more of L-ascorbic acid, Lactobacillus rhamnosus lyophilized powder, or proanthocyanidin extract; 0.3 to 0.8 parts by weight of calcium citrate tetrahydrate with a median particle size of less than 10 micrometers; and 0.8 to 1.5 parts by weight of glucono-δ-lactone with a median particle size of 50 to 150 micrometers.

[0013] By adopting the above technical solutions, it is helpful to control the leakage of free alcohol-based small molecules and coordinate the spatiotemporal relationship between chemical crosslinking and physical setting. In terms of gel network molding, the particle size difference of specific components in the system will lead to differences in specific surface area and hydration rate. Since the particle size of gluconate-δ-lactone powder is set to 50 to 150 micrometers, its larger physical particle size reduces its hydrated specific surface area, thus limiting the wetting efficiency and dissolution rate of water molecules. With the slowdown of the dissolution process, the chemical reaction rate of gluconate-δ-lactone hydrolyzing in the aqueous phase to generate gluconate and release protons decreases simultaneously. The decrease in the proton generation rate delays the process of reacting with calcium citrate tetrahydrate to release free calcium ions. By using this particle size distribution design to regulate the reaction kinetics of acid-induced calcium ion release, the time point when the free calcium ion concentration in the system reaches the critical crosslinking concentration is adjusted to after the uniform liquid is quantitatively injected into the mold and cold air setting, so that the material flow state during the rheological processing window is distinguished from the network crosslinking process after entering the mold.

[0014] Regarding the control of small molecule migration, the highly deoiled sunflower lecithin molecules in the static shear mixing flow field of step S4, due to their amphiphilic characteristics, migrate towards the interface between the continuous aqueous phase and the non-aqueous glycerol dispersion phase, undergoing interfacial self-assembly and arrangement. The hydrophobic tail chains extend into the glycerol phase while the hydrophilic polar head groups face the aqueous phase, self-assembling to form a mesoscopic layered liquid crystal phase structure. This mesoscopic layered liquid crystal phase structure provides a steric barrier at the periphery of the glycerol droplet interface. During product storage, the liquid crystal phase network can restrain the thermodynamic diffusion behavior of polar small-molecule anhydrous glycerol, reducing the migration and leakage of alcohol components to the outside of the polymer gel network and the product surface, thus maintaining the surface structure of the product.

[0015] Preferably, the preparation steps of the alcohol-based functional suspension include: injecting anhydrous glycerol and adding high-de-oiled sunflower lecithin into a mixing tank under the conditions of an ambient temperature of 20 to 25 degrees Celsius and a relative humidity of less than 30%, and continuously stirring at a speed of 500 to 800 rpm until dissolved; then adding the dry-mixed functional active ingredients, calcium citrate tetrahydrate and gluconate-δ-lactone, and increasing the speed to 1000 to 1500 rpm for homogenization dispersion for 15 to 20 minutes.

[0016] By employing the above technical solution, the relative humidity is controlled below 30%, limiting the adsorption of moisture from the air by the hygroscopic powder during the batching stage. This slows down the early hydration reaction of gluconate-δ-lactone, delaying the premature release of protons and maintaining the chemical stability of the suspension phase during the preparation period. The segmented rotation speed control method used in the liquid phase preparation process provides suitable hydrodynamic conditions for the dissolution of highly deoiled sunflower lecithin at a low initial speed. The shear force generated by increasing the rotation speed after the powder material is added breaks up the agglomeration of powder particles caused by electrostatics and van der Waals forces, promoting uniform dispersion of solid particles in the viscous glycerol matrix. This stepwise shearing treatment combined with low humidity environmental control ensures the homogeneity of the final solid-liquid suspension system while limiting the temperature rise due to mechanical friction.

[0017] The present invention has the following beneficial effects: 1. This invention cools the material by injecting a high-solids matrix into an ultra-high vacuum flash cooling tank, utilizing the latent heat absorbed by the boiling and vaporization of residual moisture within the matrix. This endogenous cooling eliminates interfacial thermal resistance caused by external heat transfer and reduces the temperature gradient between the heat exchanger tube wall and the center of the material. This process maintains the thermodynamic uniformity of the polymer cooling stage, controls the microgelation of polymer chain segments caused by excessively rapid local cooling, and helps ensure the macroscopic textural uniformity of the finished gummy candy.

[0018] 2. This invention utilizes highly deoiled sunflower lecithin in a static shear mixing process, causing it to self-assemble at the interface between the continuous aqueous phase and the non-aqueous glycerol dispersed phase to form a mesoscopic layered liquid crystal phase structure. This structure provides steric hindrance around the dispersed phase droplets, limiting the thermodynamic diffusion behavior of polar small-molecule glycerol. This mechanism interrupts the physical pathway of the alcohol components migrating to the outside of the polymer gel network, improving the problem of sticky surface in the finished gummy candy during storage.

[0019] 3. This invention regulates the release kinetics of free calcium ions through the ion-competitive complexation of sodium hexametaphosphate and by controlling the particle size of glucono-δ-lactone powder. Sodium hexametaphosphate preferentially complexes free calcium ions within the system to block their interaction with pectin molecular chains, while glucono-δ-lactone, with a particle size of 50 to 150 micrometers, reduces its own hydration rate and slows down proton release. This formulation design delays the time point of chemical network cross-linking in the system until after physical mold setting, reducing early bridging phenomena before material casting and maintaining the rheological processing window for process operation. Attached Figure Description

[0020] Figure 1 This is a schematic diagram showing the apparent viscosity variation trends of different feed solutions under 42°C conditions according to the present invention. Figure 2This is a schematic diagram showing the pH value variation trend inside the gummies under different gluconate-δ-lactone particle sizes according to the present invention. Figure 3 This is a schematic diagram illustrating the combined distribution of uniformity and elasticity of different quality structures in this invention. Figure 4 This is a schematic diagram illustrating the overall migration degree of different sample masses in this invention. Detailed Implementation

[0021] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] The main raw materials and reagents used in the following examples and comparative examples have the following sources and specifications. Reagents not specifically mentioned are all commercially available analytical grade or higher grade products.

[0023] Liquid sorbitol, CAS number 50-70-4, has a solids content of 70%.

[0024] Erythritol, CAS No. 149-32-6, purity ≥99.5%.

[0025] D-Allulose, CAS No. 551-68-8, purity ≥99.0%.

[0026] Maltitol, CAS No. 585-88-6, purity ≥99.0%.

[0027] Amide-modified low-methoxyl pectin, with the basic main chain CAS number 9000-69-5, is a copolymer polysaccharide polymer composed of α-1,4-bonded D-galacturonic acid and its partially methylated and amidated derivatives as repeating units. Its weight-average molecular weight is distributed between 50kDa and 150kDa, its degree of esterification is strictly less than 50%, and its degree of amidation is in the range of 15% to 25%.

[0028] Low-glucostrapped gelatin, CAS No. 9000-70-8, has specific physical properties, including a glucostrapped value between 100 and 120 Blooms, and an apparent viscosity between 2.0 and 3.5 mPa·s when measured in a 6.67 wt% aqueous solution at 60°C.

[0029] Sodium hexametaphosphate, chemical formula (NaPO3)6, CAS number 10124-56-8, purity ≥99.0%.

[0030] Anhydrous glycerol, chemical formula C3H8O3, CAS number 56-81-5, purity ≥99.5%.

[0031] L-Ascorbic acid, with the chemical formula C6H8O6 and CAS number 50-81-7, is in the form of a micro powder, and its particle size distribution is characterized by a D50 that is strictly less than 50 μm.

[0032] Lyophilized Lactobacillus rhamnosus powder, with a total viable count ≥1.0×10⁻⁶. 11 CFU / g, its powder particle size distribution characteristics are D50 strictly less than 50μm.

[0033] The proanthocyanidin extract, CAS number 4852-22-6, has an active ingredient purity of ≥95.0% and a powder particle size distribution characteristic of D50 strictly less than 50μm.

[0034] Calcium citrate tetrahydrate, with the chemical formula Ca3(C6H5O7)2·4H2O and CAS number 5785-44-4, has a particle size distribution characteristic that its D50 is strictly less than 10μm.

[0035] Glucono-δ-lactone, chemical formula C6H 10 O6, CAS number 90-80-2, the particle size distribution characteristics of the crystalline micropowder used in the examples are limited to D50 in the range of 50 to 150 μm; the gluconate-δ-lactone crystalline micropowder used as the reference control in Preparation Example 4 and Comparative Example 4 has a particle size distribution characteristic of D50 strictly less than 10 μm.

[0036] High-oil-dehydrated sunflower lecithin, CAS number 8002-43-5, has a main active ingredient, phosphatidylcholine, with a mass content ≥20.0%.

[0037] Preparation Example 1: This preparation example provides a method for preparing an alcohol-based functional suspension. Based on an initial total feed of 100 parts by weight, the total suspension volume is 7.53 parts by weight, and the method includes the following steps: (1) Under the working conditions of ambient temperature of 20 to 25°C and relative humidity of less than 30%, inject 3.5 parts by weight of anhydrous glycerol into the mixing tank equipped with high shear dispersion teeth; (2) Add 0.03 parts by weight of high-oil-free sunflower lecithin and stir continuously at 600 rpm until dissolved or evenly dispersed; (3) Slowly add 2.5 parts by weight of pre-dry mixed L-ascorbic acid, 0.5 parts by weight of calcium citrate tetrahydrate with a powder D50 strictly less than 10 μm, and 1.0 parts by weight of gluconate-δ-lactone with a powder D50 of 100 μm; (4) Increase the rotation speed to 1200 rpm for homogeneous dispersion for 15 min to form a uniform solid-liquid suspension system without obvious particle agglomeration. During the standby period, place it in a sealed and light-proof environment and maintain a low stirring speed of 100 rpm.

[0038] Preparation Example 2: A method for preparing an alcohol-based functional suspension, wherein the total weight of the suspension is 5.0 parts by weight based on an initial total feed of 100 parts, includes the following steps: (1) Under the working conditions of ambient temperature of 20 to 25°C and relative humidity of less than 30%, inject 3.79 parts by weight of anhydrous glycerol into the mixing tank equipped with high shear dispersion teeth; (2) Add 0.01 parts by weight of high-oil-free sunflower lecithin and stir continuously at 500 rpm until dissolved or evenly dispersed; (3) Slowly add 0.1 parts by weight of pre-dry mixed Lactobacillus rhamnosus lyophilized powder, 0.3 parts by weight of calcium citrate tetrahydrate with a powder D50 strictly less than 10 μm, and 0.8 parts by weight of gluconate-δ-lactone with a powder D50 of 50 μm; (4) Increase the rotation speed to 1000 rpm for homogeneous dispersion for 20 min to form a uniform solid-liquid suspension system without obvious particle agglomeration. During the standby period, place it in a sealed and light-proof environment and maintain a low stirring speed of 100 rpm.

[0039] Preparation Example 3: A method for preparing an alcohol-based functional suspension, wherein the total weight of the suspension is 12.35 parts based on an initial total feed of 100 parts by weight, includes the following steps: (1) Under the working conditions of ambient temperature of 20 to 25°C and relative humidity of less than 30%, inject 5.0 parts by weight of anhydrous glycerol into the mixing tank equipped with high shear dispersion teeth; (2) Add 0.05 parts by weight of high-oil-free sunflower lecithin and stir continuously at 800 rpm until dissolved or evenly dispersed; (3) Slowly add 5.0 parts by weight of pre-dry mixed proanthocyanidin extract, 0.8 parts by weight of calcium citrate tetrahydrate with a powder D50 strictly less than 10 μm, and 1.5 parts by weight of gluconate-δ-lactone with a powder D50 of 150 μm. (4) Increase the rotation speed to 1500 rpm for homogeneous dispersion for 20 min to form a uniform solid-liquid suspension system without obvious particle agglomeration. During the standby period, place it in a sealed and light-proof environment and maintain a low-speed stirring of 100 rpm.

[0040] Preparation Example 4: A method for preparing an alcohol-based functional suspension, wherein the total weight of the suspension is 7.53 parts by weight based on an initial total feed of 100 parts, includes the following steps: (1) Under the working conditions of ambient temperature of 20 to 25°C and relative humidity of less than 30%, inject 3.5 parts by weight of anhydrous glycerol into the mixing tank equipped with high shear dispersion teeth; (2) Add 0.03 parts by weight of high-oil-free sunflower lecithin and stir continuously at 600 rpm until dissolved or evenly dispersed; (3) Slowly add 2.5 parts by weight of pre-dry mixed L-ascorbic acid, 0.5 parts by weight of calcium citrate tetrahydrate with a powder D50 strictly less than 10 μm, and 1.0 parts by weight of gluconate-δ-lactone with a powder D50 also strictly less than 10 μm, so that gluconate-δ-lactone and calcium source are in the same D50 particle size range, thereby basically eliminating the particle size difference design. (4) Increase the rotation speed to 1200 rpm for homogeneous dispersion for 15 min to form a uniform solid-liquid suspension system without obvious particle agglomeration. During the standby period, place it in a sealed and light-proof environment and maintain a low stirring speed of 100 rpm.

[0041] Example 1: An efficient low-temperature molding process for functional gummies includes the following steps: (1) Low-temperature hydration of the aqueous continuous phase: In a closed jacketed temperature-controlled dissolving tank, add 15.0 parts by weight of purified water and 27.0 parts by weight of liquid sorbitol, turn on the stirrer and heat to 50°C; dry mix 43.39 parts by weight of erythritol, 2.0 parts by weight of amidated low-methoxyl pectin, 5.0 parts by weight of low-freeze gelatin and 0.08 parts by weight of sodium hexametaphosphate, and draw them into the dissolving tank through a powder-liquid mixing pump; under constant temperature of 50°C, stir continuously at a stirring speed of 40 rpm for 50 min to allow the polymer network to fully swell and hydrate, forming a homogeneous primary sol; (2) First-stage vacuum flash concentration: The primary sol is heated to 78°C through a plate heat exchanger and continuously pumped into the first-stage vacuum evaporator; the system gauge pressure is set to -0.085MPa to cause the water in the system to boil and evaporate and dehydrate. The first-stage concentration operation is ended when the solid content of the system reaches 79.0% by real-time monitoring with an online refractometer. (3) Secondary adiabatic phase change cooling and forced discharge: The high solids matrix at 78℃ is injected into the secondary ultra-high vacuum flash cooling tank with the gauge pressure controlled at -0.096MPa through the adjustable throttle valve; the matrix temperature is uniformly reduced to 42℃ within 2s by utilizing the latent heat of vaporization of the trace residual moisture inside; the high viscosity matrix is ​​extracted by the wide flow channel twin screw extrusion pump directly connected to the bottom flange of the tank at a speed of 20rpm and sent into the conveying pipeline with the insulation set at 42℃; (4) Static homogeneous mixing during the metastable rheological window: The aqueous continuous phase matrix after concentration and cooling at 42°C in the pipeline and the alcohol-based functional suspension obtained in Preparation Example 1 at 20°C are continuously pumped into the SMX type online static mixer by a dual-channel metering gear pump at a ratio of 92.47 parts by weight of the aqueous phase before concentration to 7.53 parts by weight of the suspension phase before concentration. The total residence time of the material in the mixer is controlled at 20s, and the outlet temperature of the mixture is 41°C. (5) Spatiotemporal decoupling cold casting and double curing crosslinking: The uniform liquid is quantitatively injected into the Teflon-coated aluminum mold by a servo stator casting machine at a temperature of 41°C; the mold enters the cold air shaping tunnel with the conveyor belt, the ambient temperature in the tunnel is controlled at 12°C, the wind speed is 3m / s, the dwell time is 40min, and then the mold is demolded; the demolded soft candy is transferred to the curing chamber and cured for 36h at a temperature of 25°C and a relative humidity of 50% to obtain functional soft candy.

[0042] Example 2: An efficient low-temperature molding process for functional gummies includes the following steps: (1) Low-temperature hydration of the aqueous continuous phase: In a closed jacketed temperature-controlled dissolving tank, add 12.4 parts by weight of purified water and 30.0 parts by weight of liquid sorbitol, turn on the stirrer and heat to 45°C; dry mix 45.0 parts by weight of erythritol, 2.5 parts by weight of amidated low-methoxyl pectin, 5.0 parts by weight of low-freeze gelatin and 0.1 parts by weight of sodium hexametaphosphate, and draw them into the dissolving tank through a powder-liquid mixing pump; under constant temperature conditions of 45°C, stir continuously at a stirring speed of 30 rpm for 40 min to allow the polymer network to fully swell and hydrate, forming a homogeneous primary sol; (2) First-stage vacuum flash concentration: The primary sol is heated to 75°C via a plate heat exchanger and continuously pumped into the first-stage vacuum evaporator; the system gauge pressure is set to -0.080MPa to allow the water in the system to boil and evaporate and dehydrate. The first-stage concentration operation is ended when the solid content of the system reaches 78.0% by real-time monitoring with an online refractometer. (3) Secondary adiabatic phase change cooling and forced discharge: The high solids matrix at 75℃ is injected into the secondary ultra-high vacuum flash cooling tank with the gauge pressure controlled at -0.095MPa through the adjustable throttle valve; the matrix temperature drops uniformly to 40℃ within 3s; the high viscosity matrix is ​​extracted by the wide flow channel twin screw extrusion pump directly connected to the bottom flange of the tank at a speed of 10rpm and sent into the conveying pipeline with the insulation set at 42℃; (4) Static homogeneous mixing during the metastable rheological window: The aqueous continuous phase matrix after concentration and cooling at 40°C in the pipeline and the alcohol-based functional suspension obtained in Preparation Example 2 at 20°C are continuously pumped into the SMX type online static mixer by a dual-channel metering gear pump at a ratio of 95.0 parts by weight of the initial feed of the aqueous phase before concentration to 5.0 parts by weight of the initial feed of the suspension phase; the total residence time of the material in the mixer is controlled at 15s, and the outlet temperature of the mixture is 40°C; (5) Spatiotemporal decoupling cold casting and double curing crosslinking: The uniform liquid is quantitatively injected into the Teflon-coated aluminum mold by a servo stator casting machine at a temperature of 40°C; the mold enters the cold air shaping tunnel with the conveyor belt, the ambient temperature in the tunnel is controlled at 10°C, the wind speed is 2m / s, the dwell time is 30min, and then the mold is demolded; the demolded soft candy is transferred to the curing chamber and cured for 24h at a temperature of 20°C and a relative humidity of 45% to obtain functional soft candy.

[0043] Example 3: An efficient low-temperature molding process for functional gummies includes the following steps: (1) Low-temperature hydration of the aqueous continuous phase: In a closed jacketed temperature-controlled dissolving tank, add 15.0 parts by weight of purified water and 25.0 parts by weight of liquid sorbitol, turn on the stirrer and heat to 55°C; dry mix 40.05 parts by weight of D-allulose, 2.5 parts by weight of amidated low-methoxyl pectin, 5.0 parts by weight of low-freeze gelatin and 0.1 parts by weight of sodium hexametaphosphate, and draw them into the dissolving tank through a powder-liquid mixing pump; under constant temperature of 55°C, stir continuously at a stirring speed of 50 rpm for 60 min to allow the polymer network to fully swell and hydrate, forming a homogeneous primary sol; (2) First-stage vacuum flash concentration: The primary sol is heated to 80°C via a plate heat exchanger and continuously pumped into the first-stage vacuum evaporator; the system gauge pressure is set to -0.090MPa to cause the water in the system to boil and evaporate and dehydrate. The first-stage concentration operation is ended when the solid content of the system reaches 80.0% by real-time monitoring with an online refractometer. (3) Secondary adiabatic phase change cooling and forced discharge: The high solids matrix at 80℃ is injected into the secondary ultra-high vacuum flash cooling tank with the gauge pressure controlled at -0.098MPa through the adjustable throttle valve; the matrix temperature drops uniformly to 45℃ within 1s; the high viscosity matrix is ​​extracted by the wide flow channel twin screw extrusion pump directly connected to the bottom flange of the tank at a speed of 30rpm and sent into the conveying pipeline with the insulation set at 42℃; (4) Static homogeneous mixing during the metastable rheological window: The aqueous continuous phase matrix after concentration and cooling at 45°C in the pipeline and the alcohol-based functional suspension obtained in Preparation Example 3 at 25°C are continuously pumped into the SMX type online static mixer by a dual-channel metering gear pump at a ratio of 87.65 parts by weight of the initial feed of the aqueous phase before concentration to 12.35 parts by weight of the initial feed of the suspension phase; the total residence time of the material in the mixer is controlled at 30s, and the outlet temperature of the mixture is 42°C; (5) Spatiotemporal decoupling cold casting and double curing crosslinking: The uniform liquid is quantitatively injected into the Teflon-coated aluminum mold by a servo stator casting machine at a temperature of 42°C; the mold enters the cold air shaping tunnel with the conveyor belt, the ambient temperature in the tunnel is controlled at 15°C, the wind speed is 4m / s, the dwell time is 45min, and then the mold is demolded; the demolded soft candy is transferred to the curing chamber and cured for 48h at a temperature of 25°C and a relative humidity of 55% to obtain functional soft candy.

[0044] Example 4: An efficient low-temperature molding process for functional gummies includes the following steps: (1) Low-temperature hydration of the aqueous continuous phase: In a closed jacketed temperature-controlled dissolving tank, add 12.4 parts by weight of purified water and 30.0 parts by weight of liquid sorbitol, turn on the stirring and heat to 50°C; dry mix 45.0 parts by weight of maltitol, 2.5 parts by weight of amidated low-methoxyl pectin, 5.0 parts by weight of low-freeze gelatin and 0.1 parts by weight of sodium hexametaphosphate, and draw them into the dissolving tank through a powder-liquid mixing pump; under constant temperature of 50°C, stir continuously at a stirring speed of 40 rpm for 50 min to allow the polymer network to fully swell and hydrate, forming a homogeneous primary sol; (2) First-stage vacuum flash concentration: The primary sol is heated to 78°C through a plate heat exchanger and continuously pumped into the first-stage vacuum evaporator; the system gauge pressure is set to -0.085MPa to cause the water in the system to boil and evaporate and dehydrate. The first-stage concentration operation is ended when the solid content of the system reaches 79.0% by real-time monitoring with an online refractometer. (3) Secondary adiabatic phase change cooling and forced discharge: The high solids matrix at 78℃ is injected into the secondary ultra-high vacuum flash cooling tank with the gauge pressure controlled at -0.096MPa through the adjustable throttle valve; the matrix temperature drops uniformly to 42℃ within 2s; the high viscosity matrix is ​​extracted by the wide flow channel twin screw extrusion pump directly connected to the bottom flange of the tank at a speed of 20rpm and sent into the conveying pipeline with the insulation set at 42℃; (4) Static homogeneous mixing during the metastable rheological window: The aqueous continuous phase matrix in the pipeline at 42°C and after concentration and cooling, and the alcohol-based functional suspension phase containing Lactobacillus rhamnosus obtained in Preparation Example 2 at 20°C, are continuously pumped into the SMX type online static mixer by a dual-channel metering gear pump at a ratio of 95.0 parts by weight of the initial feed of the aqueous phase before concentration to 5.0 parts by weight of the initial feed of the suspension phase; the total residence time of the material in the mixer is controlled at 20s, and the outlet temperature of the mixture is 41°C; (5) Spatiotemporal decoupling cold casting and double curing crosslinking: The uniform liquid is quantitatively injected into the Teflon-coated aluminum mold by a servo stator casting machine at a temperature of 41°C; the mold enters the cold air shaping tunnel with the conveyor belt, the ambient temperature in the tunnel is controlled at 12°C, the wind speed is 3m / s, the dwell time is 40min, and then the mold is demolded; the demolded soft candy is transferred to the curing chamber and cured for 36h at a temperature of 22°C and a relative humidity of 50% to obtain functional soft candy.

[0045] Comparative Example 1: Compared with Example 1, the difference lies in the cooling method in step (3). This comparative example does not use two-stage adiabatic phase change cooling, but instead directly and continuously pumps the high-solids matrix after the first-stage vacuum flash evaporation concentration into the jacketed scraped heat exchanger. The matrix is ​​cooled to 42°C by circulating refrigerant in the jacket and relying on heat transfer through the tube wall. The remaining steps are the same.

[0046] Comparative Example 2: Compared with Example 1, the difference is that sodium hexametaphosphate was not added to the formulation of the aqueous continuous phase in step (1), and the missing weight was made up by an equal amount of purified water. The other steps are the same.

[0047] Comparative Example 3: Compared with Example 1, the difference is that the alcohol-based functional suspension used in step (4) was not prepared with high-oil-free sunflower lecithin, and the missing weight was made up by an equal amount of anhydrous glycerol. The other steps are the same.

[0048] Comparative Example 4: Compared with Example 1, the difference is that in step (4), the alcohol-based functional suspension phase with altered triggering mechanism particle size distribution characteristics obtained according to Preparation Example 4 is used, that is, the D50 of gluconate-δ-lactone powder in the system is strictly less than 10 μm, so that it is in the same D50 particle size range as calcium citrate tetrahydrate. The rest of the steps are the same.

[0049] Test Example 1: The purpose of this experiment is to test the apparent viscosity change characteristics of the liquid at the mixer outlet over a specific time period, in order to verify the rheological stability and flow properties of the matrix during the casting window.

[0050] Experimental steps: 1. Take the homogeneous liquid at the outlet of the SMX type online static mixer prepared according to the process of Example 1, Comparative Example 1 and Comparative Example 2 as test objects. After obtaining the liquid, put it into a sealed sampling tube and place it in an insulated box with the temperature set at 42°C for temporary storage until testing.

[0051] 2. Prepare the rotational rheometer, turn on the Peltier temperature control system and set the constant temperature parameter to 42.0℃. After the test platform temperature stabilizes, take an appropriate amount of test liquid and place it in the center of the base plate. Lower the test rotor to the set test gap and scrape off the excess liquid overflowing from the edge.

[0052] 3. Set the shear rate of the rheometer to a constant 10s. -1 Start the continuous time scan test program and set the recording time range to 0 to 60 minutes.

[0053] 4. The system automatically collects and outputs an apparent viscosity data point every 5 minutes. After the test, the data corresponding to the time and apparent viscosity are exported. Three parallel samples are set for each group. The numerical data in Table 1 is the arithmetic mean of the parallel samples. For the test points of Comparative Example 2 at 25 minutes and later, all three parallel samples exceeded the upper limit of the instrument range, so it is recorded as "exceeded the upper limit of the instrument range". The test plate and rotor are cleaned and dried before each sample change.

[0054] The experimental data are shown in Table 1: Table 1: Time-apparent viscosity test data of different liquids at 42℃

[0055] according to Figure 1 As shown in Table 1, under the isothermal test condition of 42℃, the apparent viscosity of the different groups of liquid materials exhibited certain differences over time. The apparent viscosity of Example 1 remained within the range of 3.18 to 3.65 Pa·s from 0 to 30 minutes, with a relatively small overall variation. At 60 minutes, its apparent viscosity rose to 5.71 Pa·s, still maintaining a relatively low viscosity level. These results indicate that the liquid material obtained in Example 1 has good flow retention capability within the test time range, providing a relatively stable processing window for subsequent quantitative casting.

[0056] Comparative Example 1 used a conventional pipe-wall contact heat transfer method for cooling, and its initial apparent viscosity was 8.54 Pa·s, higher than that of Example 1. Within the test range of 0 to 60 minutes, its apparent viscosity ranged from 8.35 to 14.85 Pa·s, exhibiting some fluctuation. This result indicates that the liquid obtained by the contact cooling method has a higher viscosity level under the test conditions, and its viscosity change stability is relatively weak. This phenomenon is related to factors such as the different degrees of local cooling of the material during the contact heat transfer process and the incomplete consistency of the internal thermal history of the system.

[0057] Comparative Example 2, without sodium hexametaphosphate, showed an apparent viscosity that increased from 4.52 Pa·s to 245.88 Pa·s within 0 to 20 min, exceeding the instrument's upper limit after 25 min. This result indicates that the system lacking sodium hexametaphosphate is more prone to rapid thickening under the test conditions, and the fluidity retention time of the liquid is significantly shortened. Combined with formulation composition analysis, this phenomenon is related to the earlier participation of calcium ions in the amidation of low-methoxyl pectin segments after release.

[0058] In summary, Example 1 exhibited lower and more stable apparent viscosity changes at 42°C; compared with Comparative Examples 1 and 2, it showed better flow retention during the casting window. These results demonstrate that the combined use of a two-stage adiabatic phase change cooling method and sodium hexametaphosphate helps improve the rheological stability of high-solids matrices during the low-temperature casting stage.

[0059] Test Example 2: The purpose of this experiment was to test the time-dependent changes in pH value within the gel matrix during the curing period after demolding, in order to verify the control effect of gluconate-δ-lactone powder particle size parameters on the hydrolysis acidification trigger rate and the subsequent network crosslinking sequence.

[0060] Experimental steps: 1. Gummy samples prepared according to the process of Example 1 and Comparative Example 4 and after completing the cold air setting and demolding operation were selected as experimental subjects. The demolded gummy samples were transferred to a constant temperature and humidity test chamber with the temperature set at 25°C and the relative humidity set at 50% for aging environment simulation.

[0061] 2. Prepare multiple solid pH meters equipped with piercing glass electrodes. Insert the electrode probes vertically into the geometric center of the gummy sample and fix the probe depth to avoid local ion concentration measurement errors caused by surface moisture evaporation.

[0062] 3. Connect the pH meter to the multi-channel online data logger, turn on the continuous monitoring mode, set the system data sampling frequency to record once every 4 hours, and set the total monitoring time to 48 hours.

[0063] 4. After the test cycle is completed, export the real-time pH data of Example 1 and Comparative Example 4 recorded by the system, and take the average value of the center point monitoring of three parallel samples in each group as the final experimental data.

[0064] The experimental data are shown in Table 2: Table 2: Time-varying pH values ​​of different liquid systems during demolding and curing.

[0065] according to Figure 2 As shown in Table 2, during the demolding and curing period of 0 to 48 hours, the pH values ​​of the systems in Example 1 and Comparative Example 4 exhibited different characteristics over time. The pH value of Example 1 decreased slowly and continuously from an initial 5.76 to 3.79 by the end of 48 hours, showing a stable overall downward trend. Analysis of process parameters revealed that this change was related to the dissolution of L-ascorbic acid, hydrolysis of gluconate-δ-lactone, dissolution of calcium citrate, and the complexation / buffering effect of sodium hexametaphosphate in the system. Among these factors, the use of larger-sized gluconate-δ-lactone in the alcohol-based functional suspension was a significant influence on the subsequent acid release rate. The moderately increased particle size reduced the specific surface area in contact with trace amounts of hydrated water within the system, thereby delaying the hydrolysis of the lactone ring to generate gluconate. This relatively slow acidification process keeps the system at a weakly acidic to near-neutral pH threshold for a relatively long period in the early stages, preserving the complexing ability of polyphosphates. This slows down the dissolution of calcium citrate and the release of calcium ions, which is beneficial for the cross-linking of the chemical network to mainly occur after the physical setting steps.

[0066] In contrast, the glucono-δ-lactone powder in Comparative Example 4 had a particle size strictly less than 10 micrometers. Its initial pH was 5.68, but it rapidly decreased to 4.05 within the first four hours, then remained fluctuating in the low range of 3.74 to 3.92 for an extended period. This rapid drop in pH reflects the excessively rapid acidification due to the large specific surface area of ​​the fine-particle powder. The system's earlier departure from the suitable pH environment led to the protonation of the polyphosphate segments of sodium hexametaphosphate, reducing their complexing ability and thus accelerating the release of free calcium ions and the cross-linking reaction of polymer segments. These data suggest that the particle size distribution characteristics of the reactant powders have a regulatory effect on the proton release rate and the dual curing sequence of the polymer network in the gel system.

[0067] Test Example 3: The purpose of this experiment is to quantitatively test the hardness and elasticity of each group of samples using texture profile analysis, and to evaluate the impact of different process and formulation combinations on the macroscopic mechanical characteristics of the finished gel network and the structural uniformity within the batch of the product.

[0068] Experimental steps: 1. Finished gummies prepared according to the processes of Examples 1 to 4 and Comparative Examples 1, 2 and 4 and matured in a constant temperature and humidity environment were collected as test samples. For each process group, 10 gummies from the same batch were randomly selected as parallel repeat test objects.

[0069] 2. Prepare a texture analyzer with a cylindrical test probe and calibrate and level the instrument's test platform. Set the test mode to texture profile analysis mode with two consecutive pressures. Set the probe's pre-test speed, test speed, and post-test speed to 1.0 mm / s. Set the target deformation to 30% of the sample's initial height. Set the time interval between the two pressure actions to 5 seconds and the trigger force to 5 grams.

[0070] 3. Place the gummy candy samples to be tested one by one in the center of the texture analyzer test platform, start the test program, and the probe applies axial compressive force to the sample according to the set parameters and records the stress change curve over time.

[0071] 4. After each test, clean the probe end face to prevent adhering substances from affecting subsequent data. Extract the first compression peak value from the mechanical curve using the accompanying system software as hardness data, and extract the ratio of the second compression area to the first compression area as elasticity data.

[0072] 5. Summarize the test results of 10 parallel samples in each group, and calculate the arithmetic mean hardness, hardness standard deviation, and arithmetic mean elasticity as the final evaluation index for that group.

[0073] The experimental data are shown in Table 3: Table 3: Texture profile analysis test data of finished products obtained by molding with different liquids

[0074] according to Figure 3 According to the data in Table 3, the average hardness of Examples 1 to 4 ranged from 1395.4 to 1518.2 g, the standard deviation of hardness ranged from 22.1 to 27.8 g, and the average elasticity ranged from 0.925 to 0.958. These results indicate that the finished gummy candies obtained in Examples 1 to 4 exhibited high levels of both hardness and elasticity, and the hardness differences between samples from the same batch were small, demonstrating good textural uniformity.

[0075] Comparative Example 1, using conventional tube wall contact heat transfer cooling, had an average hardness of 1642.1 g, higher than Examples 1 to 4, but its hardness standard deviation was 318.4 g, significantly higher than the other example groups. This result indicates that while the sample obtained in Comparative Example 1 has high hardness, the hardness dispersion within the same batch is large, and the texture uniformity is relatively poor. Combined with process analysis, this phenomenon is related to factors such as inconsistent cooling of the material during contact cooling and significant differences in viscosity or gelation degree in local areas.

[0076] The average hardness of Comparative Examples 2 and 4 were 875.3 g and 934.8 g, respectively, and their average elasticity was 0.645 and 0.678, respectively, both lower than that of Examples 1 to 4. These results indicate that the hardness and elasticity of the finished gummy candies decreased when sodium hexametaphosphate was absent or when smaller particle size glucono-δ-lactone was used. Combined with the aforementioned rheological and pH change test results, this phenomenon is related to changes in the release of calcium ions, the acidification process, and the timing of gel network formation in the system.

[0077] In summary, Examples 1 to 4 exhibited relatively balanced performance in terms of hardness, elasticity, and intra-batch hardness dispersion. These results indicate that the combined process and formulation conditions of two-stage adiabatic phase change cooling, sodium hexametaphosphate complexation protection, and gluconate-δ-lactone particle size control contribute to improving the textural stability and intra-batch uniformity of the finished gummy candies.

[0078] Test Example 4: The purpose of this experiment is to test the mass migration behavior of the finished gummy candy under specific temperature and humidity conditions. By tracking the time evolution of the gummy candy weight loss rate and the amount of adsorption retained by the filter paper, the control effect of the interfacial self-assembly structure on the diffusion and leakage of internal alcohol-based small molecules is evaluated.

[0079] Experimental steps: 1. Finished gummies prepared according to the process of Example 1 and Comparative Example 3 and cured and cross-linked in the maturation chamber were selected as test samples. For each test group, 3 parallel samples were set up. 20 gummies were randomly selected from each group. The initial total mass of the gummies in each group was weighed using an analytical balance and recorded.

[0080] 2. Prepare multiple standard quantitative filter papers. After the filter papers are placed in a desiccator to constant weight, accurately weigh and record the initial mass of each filter paper using an analytical balance. Place each group of gummy candy samples flat in the center area of ​​the corresponding filter paper, ensuring that the gummy candies are spaced apart. At the same time, set up a blank filter paper control group without gummy candy samples to deduct the moisture absorption and weight gain of the filter paper itself under high humidity conditions.

[0081] 3. The filter paper containing the gummy candy sample and the blank filter paper control group were smoothly transferred into a constant temperature and humidity test chamber with an ambient temperature of 37°C and a relative humidity of 75% for a 14-day accelerated storage test.

[0082] 4. On days 3, 7, 10, and 14 of the storage period, the samples along with the filter paper were removed. The gummies were removed from the filter paper with tweezers. The real-time mass of the filter paper with adsorbed substances was weighed using an analytical balance and recorded. After deducting the average moisture gain of the control group (blank filter paper) at the same time point, the net weight gain of the filter paper was calculated. At the same time, the real-time total mass of the gummies in each group was weighed, and the percentage of mass loss of the gummies was calculated by the difference from the initial total mass. The gummies mass loss rate and the net weight gain of the filter paper shown in Table 4 are the arithmetic mean of the three parallel samples.

[0083] 5. After the weighing test at each time point is completed, put the gummies back into the corresponding positions on the original filter paper and continue to put them into the constant temperature and humidity test chamber until the entire storage cycle is over.

[0084] The experimental data are shown in Table 4: Table 4: Test data on gummy weight loss and filter paper net weight gain during accelerated storage.

[0085] according to Figure 4 As shown in Table 4, under accelerated storage conditions of 37°C and 75% relative humidity, the changes in the mass loss rate of the gummies and the net weight gain of the filter paper between Example 1 and Comparative Example 3 over time were significantly different. In Example 1, the mass loss rate increased from 0.00% to 0.62% over the 14-day test period, corresponding to a net weight gain of the filter paper increasing from 0.0 mg to 15.2 mg, showing a relatively small overall increase. This result indicates that the sample of Example 1 exhibited a lower level of mass migration under the aforementioned accelerated conditions, and the degree of outward migration of the liquid components within the sample was relatively low.

[0086] In Comparative Example 3, the mass loss rate increased from 0.00% to 5.28% under the same test conditions, corresponding to a net increase in filter paper weight from 0.0 mg to 185.3 mg, and this increase continued with prolonged storage time. Compared to Example 1, Comparative Example 3 showed significantly higher mass loss rate and net increase in filter paper weight, indicating that the system without added high-de-oil sunflower lecithin was more prone to liquid component migration under accelerated storage conditions.

[0087] Based on the analysis of the formulation composition, the main difference between Example 1 and Comparative Example 3 lies in whether or not highly deoiled sunflower lecithin is added to the alcohol-based functional suspension. Highly deoiled sunflower lecithin has an amphiphilic structure and participates in the interfacial stabilization process between the aqueous continuous phase and the alcohol-based dispersed phase during static mixing, thereby reducing the tendency of small alcohol molecules to migrate to the outside of the gel network.

[0088] In summary, Example 1 showed lower rates of gummy weight loss and net weight gain of filter paper compared to Comparative Example 3, indicating that the addition of high-de-oiled sunflower lecithin helps improve the quality retention and surface dryness of the finished gummies under accelerated storage conditions.

[0089] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A highly efficient low-temperature molding process for functional gummies, characterized in that, Includes the following steps: S1. Hydration of the aqueous continuous phase: Purified water, liquid sorbitol and dry mixed powder are hydrated under closed heating and stirring conditions to form a primary sol; S2. Primary vacuum flash concentration: The primary sol is heated and continuously pumped into a primary vacuum evaporator, where it is boiled and evaporated under negative pressure until the target solid content is reached. S3. Secondary adiabatic phase change cooling and forced discharge: The high solids matrix after the primary vacuum flash evaporation concentration is injected into the secondary ultra-high vacuum flash evaporation cooling tank through a throttling valve. The latent heat of the phase change vaporization of the residual water inside the high solids matrix is ​​used to achieve adiabatic cooling. Then, the adiabatic cooled matrix is ​​extracted by an extrusion pump and sent into the insulated conveying pipeline. S4. Static homogeneous mixing: The matrix after thermal insulation and cooling in the thermally insulated conveying pipeline and the alcohol-based functional suspension are continuously pumped into an online static mixer by a metering pump according to the feeding ratio to perform static shear mixing and obtain a homogeneous liquid. S5. Cold casting and dual curing crosslinking: The uniform liquid is quantitatively injected into the mold, and then successively subjected to cold air shaping, demolding and static curing to obtain functional soft candy.

2. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, In step S1, the heating temperature is 45-55℃, the stirring speed is 30-50 rpm, and the stirring time is 40-60 min. In step S2, the heating temperature is 75–80°C, the system gauge pressure of the primary vacuum evaporator is set to -0.080–-0.090 MPa, and the target solid content is 78.0%–80.0%. In step S3, the system gauge pressure of the secondary ultra-high vacuum flash cooling tank is set to -0.095 to -0.098 MPa, the high solids matrix is ​​uniformly cooled to 40 to 45°C within 1 to 3 seconds, the speed of the extrusion pump is 10 to 30 rpm, and the temperature of the insulated conveying pipeline is set to 42°C.

3. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, In step S4, the temperature of the alcohol-based functional suspension before it is pumped into the online static mixer is 20-25°C, the total residence time of the matrix after thermal insulation and cooling in the insulated conveying pipeline and the alcohol-based functional suspension in the online static mixer is controlled to be 15-30 seconds, and the outlet temperature of the homogeneous liquid is 40-42°C. In step S5, the ambient temperature for cold air setting is controlled at 10-15℃, the wind speed is 2-4m / s, and the dwell time is 30-45min; the ambient temperature for static curing is 20-25℃, the relative humidity is 45%-55%, and the static curing time is 24-48h.

4. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, Based on an initial total input of 100 parts by weight, the raw materials used in the efficient low-temperature molding process of the functional gummies consist of the following components in parts by weight: The initial feed of the aqueous continuous phase is 87.65–95.0 parts by weight, and the alcohol-based functional suspension phase is 5.0–12.35 parts by weight. The aqueous continuous phase comprises the following components in parts by weight: 12.4–15.0 parts by weight of purified water; 25.0–30.0 parts by weight of liquid sorbitol; and 47.13–52.6 parts by weight of dry-mixed powder.

5. The efficient low-temperature molding process for functional gummies according to claim 4, characterized in that, The dry-mixed powder comprises the following components in parts by weight: 40.05 to 45.0 parts by weight of one or more of erythritol, D-allulose, or maltitol; 2.0 to 2.5 parts by weight of amidated low-methoxyl pectin; 5.0 parts by weight of low-freeze gelatin; and 0.08 to 0.1 parts by weight of sodium hexametaphosphate.

6. The efficient low-temperature molding process for functional gummies according to claim 4, characterized in that, The alcohol-based functional suspension comprises the following components in parts by weight: Anhydrous glycerin: 3.5–5.0 parts by weight; High-oil-free sunflower lecithin: 0.01–0.05 parts by weight; Functional active ingredient: 0.1 to 5.0 parts by weight, wherein the functional active ingredient is one or more of L-ascorbic acid, Lactobacillus rhamnosus lyophilized powder or proanthocyanidin extract; Calcium citrate tetrahydrate: 0.3-0.8 parts by weight, wherein the D50 of the calcium citrate tetrahydrate powder is less than 10 μm; Glucono-δ-lactone: 0.8 to 1.5 parts by weight, wherein the D50 of the gluconate-δ-lactone powder is 50 to 150 μm.

7. The efficient low-temperature molding process for functional gummies according to claim 6, characterized in that, The preparation method of the alcohol-based functional suspension includes the following steps: Under ambient temperature of 20-25℃ and relative humidity of less than 30%, anhydrous glycerol is injected into the mixing tank; high-oil-free sunflower lecithin is added, and the mixture is stirred continuously at 500-800 rpm until dissolved; pre-dry-mixed functional active ingredients, calcium citrate tetrahydrate, and gluconate-δ-lactone are added; the stirring speed is increased to 1000-1500 rpm for homogenization and dispersion for 15-20 minutes to form a solid-liquid suspension system.

8. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, In step S1, the dry-mixed powder is drawn into a sealed jacketed temperature-controlled dissolving tank for hydration via a powder-liquid mixing pump.

9. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, In step S3, the throttle valve is an adjustable throttle valve, and the extrusion pump is a wide-channel twin-screw extrusion pump.

10. The efficient low-temperature molding process for functional gummies according to claim 1, characterized in that, In step S4, the metering pump is a dual-channel metering gear pump, and the online static mixer is an SMX type online static mixer; in step S5, a servo stator casting machine is used to quantitatively inject the uniform liquid into the Teflon-coated aluminum mold, and the mold enters the cold air shaping tunnel with the conveyor belt for cold air shaping.

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