Functional jam (PULP)-based gummy candy and preparation method therefor

Abstract

A functional jam (pulp)-based gummy candy and a preparation method therefor. The functional jam (pulp)-based gummy candy mainly comprises the following components: one or a combination of more than one of a concentrated fruit juice, a gel agent, dietary fibers, and a concentrated jam (pulp), a functional raw material, a pigment, an edible essence, an acidity regulator, and a coating agent, wherein the sum of the proportions of the raw materials is 100%. The addition amount of the fruit juice and the jam (pulp) in the gummy candy is up to 80% or above, and the fruit juice and the jam (pulp) are used to replace white granulated sugar and sugar alcohols, so that the product is healthier, and the taste is closer to the original taste of a fruit. Various dietary fibers are used in combination with the functional raw material, so that the product has a rich taste and complete nutrition, is more stable and can be preserved for a longer time.

Description

Functional jam (syrup) gel candy and preparation method thereof Technical Field

[0001] The present invention relates to the field of food technology, in particular to a functional jam (syrup) gel candy and a preparation method thereof. Background Art

[0002] Currently, my country's candy retail market is projected to exceed 100 billion yuan, with a compound annual growth rate of approximately 4.8%. However, gummy candies not only account for 30% of the total candy market, but also boast a remarkable annual compound growth rate of approximately 8.2%. These days, gummy candies are no longer simply considered snack foods, but rather functional snacks. Eating sugar for health is now commonplace, even becoming a new trend. With rising consumer spending, people are increasingly prioritizing daily health. Compared to traditional health supplements in capsules and tablets, functional gummy candies significantly reduce psychological burdens, are more aesthetically pleasing, meet consumer expectations, and are suitable for a wide range of situations, even satisfying certain social needs. From a health and nutritional perspective, the development of functional gummy candies is a future trend for gummy candies and candies.

[0003] Currently, most jelly candies on the market are made using a combination of one or more gelling agents with white sugar, starch syrup, or various sugar alcohols as their main ingredients. These chewy, gelatinous candies are formed using specific processes and conditions. The production process of mainstream jelly candies often involves the addition of large amounts of white sugar or sugar alcohols. Excessive intake of white sugar can cause obesity and increase the risk of diabetes, while excessive intake of sugar alcohols can cause diarrhea and disrupt the balance of the intestinal flora.

[0004] Some disclosed patents provide methods for preparing gel candies using other raw materials as filling ingredients. CN112889988A provides a pure fruit juice type plant gel candy and a method for preparing the same. However, more attention is paid to the use of fruit juice as a substitute for white sugar and the accelerated stability of its finished product. Functional raw materials and raw materials rich in dietary fiber (e.g., jam) are not introduced to enrich the flavor, taste, and nutrition of the gel candies. With the in-depth development of nutrition and related sciences, people have gradually discovered that dietary fiber has a very important physiological effect. As dietary composition becomes more and more refined today, dietary fiber has become a substance that academics and ordinary people pay attention to, and has been supplemented and identified as the seventh type of nutrients by the nutrition community. Dietary fiber can increase satiety, control weight, and has the effects of resisting diarrhea, relieving constipation, and reducing blood cholesterol and blood sugar.

[0005] In summary, most of the gel candies on the market currently have high content of white sugar or sugar alcohol, which have side effects on different aspects of the human body. A few gel candies use high content of fruit juice to replace white sugar, but do not add functional ingredients and dietary fiber, and are not nutritious. Only by taking both into account can gel candies have greater market value.

[0006] Summary of the Invention

[0007] The present invention overcomes the technical defects of the background technology and provides a functional jam (syrup) gel candy and a preparation method thereof.

[0008] A functional jam (pulp) gel candy according to an embodiment of the first aspect of the present invention comprises the following components: concentrated fruit juice, a gelling agent, dietary fiber and one or different combinations of concentrated jam (pulp), functional raw materials, pigments, edible flavors, acidity regulators, and coating agents, with the sum of the proportions of each raw material being 100%. The functional jam (pulp) gel candy according to an embodiment of the present invention is characterized by zero addition of white sugar and sugar alcohol, and an addition amount of fruit juice and jam (pulp) of more than 80%. In particular, functional raw materials and a variety of dietary fibers are added, making it sweet and sour, rich in taste, stable in structure, healthy and nutritious, and with a stable shelf life.

[0009] Optionally, the concentrated juice is one or more of apple concentrated juice, pear concentrated juice, orange concentrated juice, prune concentrated juice, red date concentrated juice, strawberry concentrated juice, peach concentrated juice, purple carrot concentrated juice, lemon concentrated juice, grape concentrated juice, blackcurrant concentrated juice, pineapple concentrated juice, grapefruit concentrated juice, and raspberry concentrated juice.

[0010] Optionally, the concentrated jam (pulp) is one or more of apple concentrated jam, strawberry concentrated jam, pear concentrated jam, blueberry concentrated jam, mango concentrated jam, banana concentrated jam, hawthorn concentrated jam, and jujube concentrated jam.

[0011] Optionally, the dietary fiber is one or more of polydextrose, inulin, resistant dextrin, and citrus fiber.

[0012] The functional jam (paste) gel candy according to claim 1, characterized in that the functional raw materials are one or more of pectin, gelatin, carrageenan, agar, gum arabic, xanthan gum, and gellan gum.

[0013] Optionally, the functional raw materials are one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacinamide, folic acid, biotin, choline bitartrate, calcium pantothenate, vitamin B6, vitamin C, vitamin K2, vitamin E, vitamin D, β-carotene, tricalcium phosphate, calcium citrate, milk mineral salt, magnesium oxide, magnesium gluconate, manganese gluconate, ferrous fumarate, ferric pyrophosphate, sodium ferrous citrate, heme iron, sodium ferric EDTA, zinc citrate, zinc gluconate, sodium selenite, selenium-enriched yeast, copper gluconate, coenzyme Q10, melatonin, glucosamine, lutein ester, lutein, collagen peptide, γ-aminobutyric acid, tea theanine, DHA algae oil, sodium hyaluronate, yeast powder, bird's nest acid, zeaxanthin, astaxanthin, and salt algae extract.

[0014] Optionally, the edible flavor is one or more of orange flavor, lemon flavor, strawberry flavor, blueberry flavor, apple flavor, peach flavor, grape flavor, mango flavor, passion fruit flavor, lychee flavor, date flavor, banana flavor, rose flavor, blackcurrant flavor, guava flavor, mixed berry flavor, raspberry flavor, cranberry flavor, blackberry flavor, tea flavor, etc.

[0015] Optionally, the acidity regulator is one or more of citric acid, DL-malic acid, lactic acid, tartaric acid, sodium citrate, and sodium hexametaphosphate.

[0016] Optionally, the coating agent is vegetable oil and carnauba wax.

[0017] Optionally, the candy mainly includes the following components: concentrated fruit juice accounts for 45% to 60%, concentrated jam (pulp) accounts for 35% to 50%, dietary fiber accounts for 5% to 9%, gelling agent accounts for 0.4% to 7%, functional raw materials account for 0.1% to 10%, edible flavors account for 0.2% to 1%, acidity regulator accounts for 0.2% to 1%, and coating agent accounts for 0.1% to 0.5%, and the sum of the proportions of each raw material is 100%; the solid content of the concentrated fruit juice is 60% to 80%, and the solid content of the concentrated jam (pulp) is 40% to 80%.

[0018] According to the second aspect of the present invention, the preparation method of the functional jam (syrup) gel candy in the above embodiment comprises the following steps:

[0019] Step S1, preparation of jam (pulp) solution: weigh the required amount of concentrated fruit juice, concentrated jam (pulp) and purified water, slowly add them into a stirring tank, turn on the stirring tank heating device, set the temperature range to 60-80° C., set the stirring speed range to 500-2500 rpm, turn on the stirring, and stir and mix for 20-40 minutes to obtain jam (pulp) solution A;

[0020] Step S2, preparation of the efficacy ingredient solution: weighing the formula amount of functional raw materials, purified water and the required amount of concentrated fruit juice, slowly adding them into the efficacy tank, setting the stirring speed range to 200-800 rpm, stirring and mixing evenly to obtain efficacy ingredient solution B;

[0021] Step S3, preparation of the colloidal solution: weighing the formulated amount of gelling agent and the required amounts of acidity regulator and dietary fiber, mixing them uniformly to obtain a gelling agent premix, starting a gelling tank, setting a stirring speed range of 500 to 1500 rpm, and adding 70 to 80° C. hot purified water to the gelling tank until the gelling agent premix is ​​completely dissolved, to obtain a colloidal solution C;

[0022] Step S4, flavor mixing: adding the colloid solution C prepared in step S3 and the functional ingredient solution B prepared in step S2 to the jam (pulp) solution A prepared in step S1 in order, and continuing to add edible flavoring and the remaining acidity regulator in the formula, controlling the solid content of the final mixture to 62-76 Brix and the pH value to be between 3.0 and 5.0;

[0023] Step S5, pouring and molding: the mixed solution obtained in step S4 is conveyed into a pouring hopper, the temperature of which is set in the range of 75-95° C., and mechanically poured into a candy mold, and then cooled and molded to obtain a gel candy E;

[0024] Step S6, drying: the cooled and formed gel candy E is transferred to a drying room for staged drying. The first stage is dried at a temperature of 20-30° C., a drying humidity of ≤30%, and a drying time of 12-48 hours. The second stage is dried at a temperature of 35-50° C., a drying humidity of ≤50%, and a drying time of 12-48 hours. Finally, the gel candy F is dried to a moisture content of 12-20%, thereby obtaining the jam (syrup) gel candy F.

[0025] Step S7, post-processing: demold and remove the powder from the jam (paste) gel candy F obtained after drying in step S6, weigh the remaining dietary fiber in the formula, slowly add it to the formula amount of the coating agent to obtain a coating agent mixture, and apply the coating agent mixture to the surface of the dried gel candy to obtain a functional jam (paste) gel candy product.

[0026] During the preparation process of the functional jam (pulp) gel candy of the present invention, the amount of added white sugar and sugar alcohol is zero, the amount of added fruit juice and jam (pulp) in the prepared functional jam (pulp) gel candy is more than 80%, the amount of added dietary fiber is more than 5%, and one or more functional raw materials are specially added, so that the functional jam (pulp) gel candy has a rich taste, is healthy and nutritious, and has a stable shelf life.

[0027] According to the functional jam (pulp) gel candy of the embodiment of the present invention, the content of fruit juice and jam (pulp) is more than 80%. During the preparation process of this type of gel candy, no white sugar and sugar alcohol are added. Instead, a special process is adopted to mix a variety of concentrated fruit juices and concentrated jams (pulps), so as to avoid high-temperature boiling that destroys the natural flavor of the concentrated fruit juices and concentrated jams (pulps), and greatly retain the natural nutrients in the concentrated fruit juices and concentrated jams (pulps).

[0028] In addition, the present invention specifically adds functional ingredients and multiple dietary fibers. To make the entire gel system more stable, a special process is used during the production process to emulsify and stir the functional ingredients and concentrated juice. Special mechanical equipment is used to optimize the stirring method and parameters, so that the functional ingredients are more evenly and stably dispersed in the gel candy. At the same time, to introduce multiple dietary fibers, some insoluble dietary fibers are compounded into the coating agent through a special process, so that the insoluble dietary fibers are stably attached to the surface of the gel candy, enriching the taste and increasing the intake source of different types of dietary fibers.

[0029] Compared with the prior art, the present invention has the following beneficial effects:

[0030] During the preparation process of the functional jam (pulp) gel candy prepared by the present invention, the addition amount of white sugar and sugar alcohol is zero, the addition amount of fruit juice and jam (pulp) is more than 80%, and the addition amount of dietary fiber is more than 5%. In particular, one or more functional raw materials are added, so the candy has a rich taste, is healthy and nutritious, and has a stable shelf life.

[0031] The jam (pulp) solution preparation process of the present invention does not involve high-temperature boiling, thereby avoiding destruction of the natural flavor of concentrated fruit juice and concentrated jam (pulp), and greatly retaining the natural nutrients in the concentrated fruit juice and concentrated jam (pulp).

[0032] The gel system of this invention utilizes specialized processing equipment and scientifically formulated components, making it highly adaptable to the addition of diverse functional ingredients and dietary fibers, meeting the nutritional needs of diverse populations. Furthermore, its stable content of active ingredients meets shelf life labeling requirements, and its stable dietary fiber content is detectable using conventional dietary fiber testing methods. DETAILED DESCRIPTION

[0033] In order to make the invention purpose, technical scheme and its beneficial technical effect clearer, the present invention is further described in detail below in conjunction with specific embodiments. It should be understood that these embodiments are preferred specific means and are only used to further illustrate the present invention, and are not intended to limit the scope of protection of the present invention.

[0034] Example 1

[0035] A method for preparing multivitamin jam (syrup) gel candy comprises the following steps:

[0036] Table 1 is the composition of the formula of Example 1

[0037] Step S1, preparation of jam (pulp) solution: weighing the required amounts of apple juice concentrate, purple carrot juice concentrate, apple jam concentrate and purified water, slowly adding them into a stirring tank, turning on the stirring tank heating device, setting the temperature range to 60-80° C., setting the stirring speed range to 500-2500 rpm, turning on the stirring, and stirring and mixing for 20-40 minutes to obtain jam (pulp) solution A;

[0038] Step S2, preparing the efficacy component solution: weighing the formulated amount of oil-soluble vitamins A, D, and E, slowly adding them to the efficacy tank, setting the stirring speed range to 200-800 rpm, and stirring and mixing evenly to obtain efficacy component solution B1; weighing the formulated amount of vitamins B1, B2, B3, B6, B7, and B12 and the required amount of apple juice concentrate, slowly adding them to the efficacy tank, setting the stirring speed range to 200-800 rpm, and stirring and mixing evenly to obtain efficacy component solution B2;

[0039] Step S3, preparation of colloidal solution: weighing the formulated amount of pectin, polydextrose, and the required amount of acidity regulator, mixing them uniformly to obtain a gelling agent premix, starting a gelling tank, setting a stirring speed range of 500-1500 rpm, and adding hot purified water at 70-80° C. to the gelling tank until the gelling agent premix is ​​completely dissolved, to obtain colloidal solution C;

[0040] Step S4, flavor mixing: the colloid solution C, the functional ingredient solution B1, and the functional ingredient solution B2 prepared in steps S3 and S2 are sequentially added to the jam (pulp) solution A prepared in step S1, and apple flavor and the remaining acidity regulator are continuously added to control the solids content of the final mixture to 62-76 Brix and the pH value to be between 3.0 and 5.0;

[0041] Step S5, pouring and molding: the mixed liquid obtained in step S4 is conveyed into a pouring hopper, the temperature of which is set in the range of 75-95° C., and the mixed liquid is mechanically poured into a candy mold, and then cooled and molded.

[0042] Step S6, drying: the cooled and formed gel candies are transferred to a drying room for staged drying. The first stage is dried at a temperature of 20-30°C, a drying humidity of ≤30%, and a drying time of 12-48 hours. The second stage is dried at a temperature of 35-50°C, a drying humidity of ≤50%, and a drying time of 12-48 hours. The final drying is performed until the moisture content is 12-20%.

[0043] Step S7, post-processing: demold and remove the dried gel candy, weigh the formulated amount of citrus fiber, and slowly add it to the formulated amount of coating agent to obtain a coating agent mixture, and coat the surface of the dried gel candy with the coating agent mixture to obtain a functional jam (paste) gel candy product.

[0044] Example 2

[0045] A method for preparing lutein jam (syrup) gel candy comprises the following steps:

[0046] Table 2 is the composition of Example 2

[0047] Step S1, preparation of jam (pulp) solution: weighing the required amounts of apple juice concentrate, blueberry juice concentrate, apple jam concentrate, strawberry jam concentrate, and purified water, slowly adding them into a stirring tank, turning on the stirring tank heating device, setting the temperature range to 60-80° C., setting the stirring speed range to 500-2500 rpm, turning on the stirring, and stirring and mixing for 20-40 minutes to obtain jam (pulp) solution A;

[0048] Step S2, preparation of an effective ingredient solution: weighing a formulated amount of lutein oil, slowly adding it into an effective ingredient tank, and storing it in the dark to obtain an effective ingredient solution B;

[0049] Step S3, preparation of colloidal solution: weighing the formulated amount of pectin, polydextrose, and the required amount of acidity regulator, mixing them uniformly to obtain a gelling agent premix, starting a gelling tank, setting a stirring speed range of 500-1500 rpm, and adding hot purified water at 70-80° C. to the gelling tank until the gelling agent premix is ​​completely dissolved, to obtain colloidal solution C;

[0050] Step S4, flavor mixing: adding the colloid solution C and the functional ingredient solution B prepared in steps S3 and S2 to the jam (pulp) solution A prepared in step S1 in order, and continuing to add blueberry flavor and the remaining acidity regulator in the formula, controlling the solid content of the final mixture to 62-76 Brix and the pH value to be between 3.0 and 5.0;

[0051] Step S5, pouring and molding: the mixed solution prepared in step S4 is transferred to a pouring hopper, the temperature of which is set in the range of 75-95° C., and the mixture is mechanically poured into a candy mold, and then cooled and molded;

[0052] Step S6, drying: the cooled and formed gel candies are transferred to a drying room for staged drying. The first stage is dried at a temperature of 20-30°C, a drying humidity of ≤30%, and a drying time of 12-48 hours. The second stage is dried at a temperature of 35-50°C, a drying humidity of ≤50%, and a drying time of 12-48 hours. The final drying is performed until the moisture content is 12-20%.

[0053] Step S7, post-processing: demold and remove the dried gel candy, weigh the formulated amount of citrus fiber, and slowly add it to the formulated amount of coating agent to obtain a coating agent mixture, and coat the surface of the dried gel candy with the coating agent mixture to obtain a functional jam (paste) gel candy product.

[0054] Example 3

[0055] A method for preparing iron-rich jam (syrup) gel candy comprises the following steps:

[0056] Table 3 is the composition of the formula of Example 3

[0057] Step S1, preparation of jam (pulp) solution: weighing the required amounts of apple juice concentrate, jujube juice concentrate, apple jam concentrate, jujube jam concentrate, and purified water, slowly adding them into a stirring tank, turning on the stirring tank heating device, setting the temperature range to 60-80° C., setting the stirring speed range to 500-2500 rpm, turning on the stirring, and stirring and mixing for 20-40 minutes to obtain jam (pulp) solution A;

[0058] Step S2, preparation of an effective ingredient solution: weighing a formula amount of sodium ferric EDTA and a required amount of jujube concentrate, slowly adding them into an effective ingredient tank, setting a stirring speed range of 200 to 800 rpm, and stirring and mixing to obtain an effective ingredient solution B;

[0059] Step S3, preparation of colloidal solution: weighing the formulated amount of pectin, polydextrose, and the required amount of acidity regulator, mixing them uniformly to obtain a gelling agent premix, starting a gelling tank, setting a stirring speed range of 500-1500 rpm, and adding hot purified water at 70-80° C. to the gelling tank until the gelling agent premix is ​​completely dissolved, to obtain colloidal solution C;

[0060] Step S4, flavor mixing: adding the colloid solution C and the functional ingredient solution B prepared in steps S3 and S2 to the jam (pulp) solution A prepared in step S12 in order, and continuing to add the jujube essence and the remaining acidity regulator in the formula, controlling the solid content of the final mixture to 62-76 Brix and the pH value to be between 3.0 and 5.0;

[0061] Step S5, pouring and molding: the mixed solution prepared in step S4 is transferred to a pouring hopper, the temperature of which is set in the range of 75-95° C., and the mixture is mechanically poured into a candy mold, and then cooled and molded;

[0062] Step S6, drying: the cooled and formed gel candies are transferred to a drying room for staged drying. The first stage is dried at a temperature of 20-30°C, a drying humidity of ≤30%, and a drying time of 12-48 hours. The second stage is dried at a temperature of 35-50°C, a drying humidity of ≤50%, and a drying time of 12-48 hours. The final drying is performed until the moisture content is 12-20%.

[0063] Step S7, post-processing: demold and remove the dried gel candy, weigh the formulated amount of citrus fiber, and slowly add it to the formulated amount of coating agent to obtain a coating agent mixture, and coat the surface of the dried gel candy with the coating agent mixture to obtain a functional jam (paste) gel candy product.

[0064] The finished jelly candies prepared in Examples 1, 2, and 3 were respectively packaged into 250cc plastic bottles, sealed, and placed in an accelerated stability chamber set at a temperature of 37°C and a humidity of 75% RH. The sensory properties of the candies were observed and the functional nutrient content was tested every one month.

[0065] The detailed test results of the functional jam (syrup) gel candies prepared in Examples 1, 2 and 3 are shown in Table 4, Table 5 and Table 6, respectively.

[0066] Table 4 Test results of the multivitamin jam (syrup) gel candy prepared in Example 1

[0067] Table 5 Test results of lutein jam (syrup) gel candy prepared in Example 2

[0068] Table 6 Test results of iron-rich jam (syrup) gel candy obtained in Example 3

[0069] Conclusion: From Tables 4, 5, and 6, it can be seen that the functional jam (syrup) gel candies prepared in Examples 1-3 have good accelerated stability, both in terms of sensory observation and finished product inspection. The products do not become sticky or gritty during later storage, and their functional nutrients (including dietary fiber) are stable and meet the standards.

[0070] The above embodiments are merely descriptions for clarifying the present invention, and are not limitations on the implementation methods. Those skilled in the art may make other different forms of changes or modifications based on the above descriptions. It is not necessary and impossible to enumerate all implementation methods here, and obvious changes or modifications derived therefrom are still within the scope of protection of the present invention.

Claims

1. A functional jam (syrup) gel candy, characterized in that: The following components are included: one or different combinations of concentrated fruit juice, gelling agent, dietary fiber and concentrated jam (pulp), functional raw materials, pigments, edible flavors, acidity regulators, and coating agents, and the total proportion of each raw material is 100%.

2. The functional jam (syrup) gel candy according to claim 1, characterized in that: The concentrated juice is one or more of apple concentrated juice, pear concentrated juice, orange concentrated juice, prune concentrated juice, red date concentrated juice, strawberry concentrated juice, peach concentrated juice, purple carrot concentrated juice, lemon concentrated juice, grape concentrated juice, blackcurrant concentrated juice, pineapple concentrated juice, grapefruit concentrated juice and raspberry concentrated juice.

3. The functional jam (syrup) gel candy according to claim 1, characterized in that: The concentrated jam (syrup) is one or more of apple concentrated jam, strawberry concentrated jam, pear concentrated jam, blueberry concentrated jam, mango concentrated jam, banana concentrated jam, hawthorn concentrated jam and jujube concentrated jam.

4. The functional jam (syrup) gel candy according to claim 1, characterized in that: The dietary fiber is one or more of polydextrose, inulin, resistant dextrin, citrus fiber, resistant starch, oligofructose and oligogalactose.

5. The functional jam (syrup) gel candy according to claim 1, characterized in that: The gelling agent is one or more of pectin, gelatin, carrageenan, agar, gum arabic, xanthan gum and gellan gum.

6. The functional jam (syrup) gel candy according to claim 1, characterized in that: The functional raw materials are one or more of vitamin A, vitamin B1, vitamin B2, vitamin B6, vitamin B12, niacinamide, folic acid, biotin, choline bitartrate, calcium pantothenate, vitamin B6, vitamin C, vitamin K2, vitamin E, vitamin D, beta-carotene, tricalcium phosphate, calcium citrate, milk mineral salt, magnesium oxide, magnesium gluconate, manganese gluconate, ferrous fumarate, ferric pyrophosphate, sodium ferrous citrate, heme iron, sodium ferric ethylenediaminetetraacetic acid, zinc citrate, zinc gluconate, sodium selenite, selenium-enriched yeast, copper gluconate, coenzyme Q10, melatonin, glucosamine, lutein ester, collagen peptide, gamma-aminobutyric acid, tea theanine, DHA algae oil, sodium hyaluronate, yeast powder, bird's nest acid, zeaxanthin, astaxanthin, and salt algae extract.

7. The functional jam (syrup) gel candy according to claim 1, characterized in that: The pigment is one or more of annatto, caramel color, turmeric, cochineal red, compound orange pigment, beta-carotene, sodium copper chlorophyll, brilliant blue, indigo, gardenia blue and black-purple carrot juice.

8. The functional jam (syrup) gel candy according to claim 1, characterized in that: The edible flavor is one or more of orange flavor, lemon flavor, strawberry flavor, blueberry flavor, apple flavor, peach flavor, grape flavor, mango flavor, passion fruit flavor, lychee flavor, date flavor, banana flavor, rose flavor, blackcurrant flavor, guava flavor, mixed berry flavor, raspberry flavor, cranberry flavor, blackberry flavor, and tea flavor.

9. The functional jam (syrup) gel candy according to claim 1, characterized in that: The acidity regulator is one or more of citric acid, DL-malic acid, lactic acid, tartaric acid, sodium citrate, calcium hydrogen phosphate, and sodium hexametaphosphate.

10. The functional jam (syrup) gel candy according to claim 1, characterized in that: The coating agent is a compound of one or more vegetable oils such as palm oil, sunflower oil, coconut oil, caprylic decanoic acid glyceride, medium chain triglyceride and one or more edible waxes such as carnauba wax, beeswax, paraffin and the like.

11. The functional jam (syrup) gel candy according to claim 1, characterized in that: The mass proportion of concentrated fruit juice is 45% to 60%, the mass proportion of concentrated jam (pulp) is 35% to 50%, the mass proportion of dietary fiber is 5% to 9%, the mass proportion of gelling agent is 0.4% to 7%, the mass proportion of functional raw materials is 0.1% to 10%, the mass proportion of pigment is 0.1-1%, the mass proportion of edible flavor is 0.1% to 1%, the mass proportion of acidity regulator is 0.2% to 1%, and the mass proportion of coating agent is 0.1% to 0.5%.

12. The functional jam (syrup) gel candy according to claim 2, characterized in that: The solid content of the concentrated juice accounts for 60% to 80%.

13. The functional jam (syrup) gel candy according to claim 3, characterized in that: The solid content of the concentrated jam (syrup) accounts for 40% to 80% by mass.

14. A method for preparing a functional jam (syrup) gel candy according to any one of claims 1 to 12, characterized in that: The following steps are involved: Step S1, weighing the required amount of concentrated fruit juice, concentrated jam (pulp) and purified water, putting them into a stirring tank, turning on the stirring tank heating device, setting the temperature range to 40-80° C., setting the stirring speed range to 500-2500 rpm, turning on the stirring, stirring and mixing for 20-40 minutes, and obtaining a jam (pulp) solution A; Step S2, weighing the formula amount of functional raw materials, purified water and the required amount of concentrated fruit juice, putting them into the efficacy tank, setting the stirring speed range to 200-800 rpm, stirring and mixing evenly to obtain the efficacy component solution B; Step S3, weighing the gelling agent in the formula amount and the required amount of the acidity regulator and the dietary fiber, mixing them evenly to obtain a gelling agent premix, starting the gelling tank, setting the stirring speed range to 500-1500 rpm, adding 40-80° C. hot purified water to the gelling tank until the gelling agent premix is ​​completely dissolved, to obtain a colloid solution C; Step S4, add the colloid solution C prepared in step S3 and the functional component solution B prepared in step S2 to the jam (syrup) solution A prepared in step S1 in sequence, and continue to add edible flavors and the remaining acidity of the formula to adjust the mixture. The solid content of the final mixture is controlled to be 50-85 Brix, and the pH value is between 2.5 and 7.0, to obtain a mixed solution D; Step S5, conveying the mixed solution D obtained in step S4 to a pouring hopper, setting the temperature of the pouring hopper to a range of 60 to 120° C., mechanically pouring the mixed solution D into a candy mold, and then cooling and molding the mixed solution D to obtain a gel candy E; Step S6, transferring the cooled and formed gel candy E to a drying room for staged drying, wherein the drying temperature of the first stage is 20-30° C., the drying humidity is ≤30%, and the drying time is 12-48 hours; the drying temperature of the second stage is 25-50° C., the drying humidity is ≤50%, and the drying time is 12-48 hours, and finally drying to a moisture content of 12-20%, thereby obtaining a jam (syrup) gel candy F; Step S7, demolding and de-powdering the jam (paste) gel candy F obtained after drying in step S6, weighing the dietary fiber remaining in the formula, adding it to the formula coating agent to obtain a coating agent mixture, and coating the coating agent mixture on the surface of the dried jam (paste) gel candy F to obtain a functional jam (paste) gel candy finished product.

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