CN114732074A - A kind of gel soft candy containing DHA and preparation method thereof - Google Patents
A kind of gel soft candy containing DHA and preparation method thereofDownload PDFInfo
- Publication number
- CN114732074A CN114732074ACN202210476018.3ACN202210476018ACN114732074ACN 114732074 ACN114732074 ACN 114732074ACN 202210476018 ACN202210476018 ACN 202210476018ACN 114732074 ACN114732074 ACN 114732074A
- Authority
- CN
- China
- Prior art keywords
- dha
- candy
- sugar
- parts
- gelatinous
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
Translated fromChineseDescription
Translated fromChinese技术领域technical field
本发明是关于一种凝胶软糖及其制备方法，具体而言，是关于一种含有DHA的凝胶软糖及其制备方法。The present invention relates to a gelatinous candy and a preparation method thereof, in particular, to a gelatinous candy containing DHA and a preparation method thereof.
背景技术Background technique
凝胶软糖是以食糖或糖浆或甜味剂、食用胶(或淀粉)等为主要原料，经相关工艺制成具有弹性和咀嚼性的糖果。Gummy candy is made of sugar or syrup or sweetener, edible gum (or starch) as the main raw materials, and is made into candy with elasticity and chewiness through related processes.
DHA，即二十二碳六烯酸，俗称“脑黄金”，是人体所必需的一种多不饱和脂肪酸，分子式为C22H32O2，是一种含有22个碳原子和6个双键的直链脂肪酸。DHA, docosahexaenoic acid, commonly known as "brain gold", is a polyunsaturated fatty acid necessary for the human body, with the molecular formula C22 H32 O2 . linked straight-chain fatty acids.
凝胶软糖因其口感富有弹性和咀嚼性，深受消费者喜爱，成为了越来越多富含DHA功能性食品首选的剂型。Gumballs are popular with consumers because of their elasticity and chewiness, and they have become the preferred dosage form for more and more DHA-rich functional foods.
然而，DHA应用于食品中的一个不可忽视的问题是DHA容易氧化产生令人讨厌的鱼腥味/藻腥味，无论是鱼类来源的DHA，还是藻类来源的DHA，DHA因为含有6个双键，极度容易氧化。因此，如果在DHA的生产、储存和运输过程中不采取预防措施，以及DHA作为食品强化剂在食品的加工和储存过程中不采取任何预防措施，氧化在任何阶段都很容易发生，特别是当不可避免地暴露在某些条件下(氧、光、热、pH值、水分、金属离子或活性化合物等)，DHA即刻开始氧化，氧化引起异味的产生和必需营养素的降解，从而影响富含DHA食品的感官和营养品质以及货架稳定性。DHA氧化后的产品已被证实具有鱼和金属的味道，这些通常被认为是腥味，腥味会给消费者带来不愉悦的感觉。However, a problem that cannot be ignored when DHA is used in food is that DHA is easily oxidized to produce an unpleasant fishy/algal smell, whether it is fish-derived DHA or algae-derived DHA, DHA contains 6 double bonds are extremely susceptible to oxidation. Therefore, if no precautions are taken during the production, storage and transportation of DHA, as well as during the processing and storage of DHA as a food fortifier, oxidation can easily occur at any stage, especially when Inevitably exposed to certain conditions (oxygen, light, heat, pH, moisture, metal ions or reactive compounds, etc.), DHA immediately begins to oxidize, and oxidation causes odor production and degradation of essential nutrients, thereby affecting DHA-rich Sensory and nutritional quality and shelf stability of food products. DHA-oxidized products have been shown to have fishy and metallic tastes, which are generally considered fishy, which can be unpleasant to consumers.
CN109527167 A公开了一种DHA凝胶软糖，其是将DHA油与复合凝胶溶液以及甜味剂溶液搅拌混合均匀，并将所得混合溶液的pH调节至3-4，之后将所得料液凝固成型得到的。所述的复合凝胶剂溶液中含有凝胶剂选自明胶与果胶、阿拉伯胶和卡拉胶至少一种的混合物，所述明胶的含量与果胶、阿拉伯胶和卡拉胶总含量的重量比为1：(0.1-1.5)。该现有技术在将DHA油与复合凝胶溶液以及甜味剂溶液搅拌混合均匀过程中，未提及充氮保护，搅拌过程中，促使空气中的氧气更快地与DHA油进行接触氧化。即便最终能形成稳定的固化外壳，已经氧化的DHA也会带来腥味。CN109527167 A discloses a kind of DHA gel soft candy, which is to stir and mix DHA oil, composite gel solution and sweetener solution evenly, adjust the pH of the obtained mixed solution to 3-4, and then solidify the obtained material liquid formed. Described composite gelling agent solution contains gelling agent selected from the mixture of at least one of gelatin and pectin, gum arabic and carrageenan, the weight ratio of the content of described gelatin to the total content of pectin, gum arabic and carrageenan is 1: (0.1-1.5). In the prior art, in the process of stirring and mixing the DHA oil, the composite gel solution and the sweetener solution uniformly, nitrogen protection is not mentioned. During the stirring process, the oxygen in the air is urged to contact and oxidize the DHA oil more quickly. Even if a stable cured shell is eventually formed, the oxidized DHA will have a fishy smell.
在行业中，有些产品宣称使用高品质级别DHA油(鱼油或者藻油来源)，生产DHA凝胶软糖的时候，采用夹心浇注工艺，意味着DHA油只添加在夹心部分，限制了DHA的添加量。CN 110235977 A公开了一种夹心软糖及其制备方法，提供了一种含有DHA、玉米黄质和叶黄素中的一种或多种功能性活性成分的夹心软糖。该现有技术所述夹心软糖色泽鲜艳稳定，软硬适中，口感软和，适合人口腔咀嚼，其中的DHA、叶黄素、玉米黄质等活性成分稳定性高，且能有效遮蔽活性物质如DHA的不适气味。该现有技术利用夹心工艺技术，把DHA添加到软糖夹心中，同时利用叶黄素和玉米黄质等活性成分遮蔽DHA的不适气味。因DHA只能添加在夹心部分，所以该现有技术中DHA在软糖中的最大添加量为软糖总重量的1％。In the industry, some products claim to use high-quality DHA oil (derived from fish oil or algae oil). When producing DHA gelatin, the sandwich casting process is used, which means that DHA oil is only added in the sandwich part, which limits the addition of DHA. quantity. CN 110235977 A discloses a center-filled soft candy and a preparation method thereof, and provides a center-filled soft candy containing one or more functional active ingredients in DHA, zeaxanthin and lutein. The center-filled soft candy described in the prior art has bright and stable color, moderate hardness and soft taste, and is suitable for human oral chewing. Active ingredients such as DHA, lutein, and zeaxanthin are highly stable and can effectively shield active substances. Unpleasant smell like DHA. In the prior art, DHA is added to the center of the soft candy by using the sandwich technology, and the unpleasant odor of DHA is shielded by active ingredients such as lutein and zeaxanthin. Since DHA can only be added in the center part, the maximum amount of DHA added in the soft candy in the prior art is 1% of the total weight of the soft candy.
还有一些含DHA软糖，生产过程全程惰性气体保护。CN 102422960 A公开了一种无腥味、高含量DHA营养软糖及其制备方法，涉及以糖果为载体，添加富含DHA的原料，通过对整个过程进行无氧控制，得到无腥味、富含DHA的营养软糖。该现有技术的全程无氧控制，工艺条件要求非常高，不便于生产操作、而且成本很高。实际生产中全程充氮保护基本很难实现，DHA油会不可避免地接触到氧气、水、金属等，这些都会诱发DHA氧化而产生腥味。There are also some DHA gummies, which are protected by inert gas throughout the production process. CN 102422960 A discloses a nutritious soft candy with no fishy smell and high content of DHA and a preparation method thereof. Nutritional gummies with DHA. The whole process of anaerobic control in the prior art requires very high process conditions, is inconvenient for production and operation, and has high cost. In actual production, it is basically difficult to achieve full nitrogen protection. DHA oil will inevitably come into contact with oxygen, water, metals, etc., which will induce DHA oxidation and produce fishy smell.
DHA微胶囊粉是近年来新型的食品原料，其主要是把液态的DHA乳化包裹在一些以碳水化合物、亲水胶体和蛋白为主要材料的壁材里面，然后通过喷雾干燥等工艺制得DHA微胶囊粉。DHA微胶囊粉广泛应用在一些含水量很低的食品当中(比如婴幼儿配方乳粉)，解决了液体DHA易氧化而产生腥味的问题；然而在高水分含量的产品中，DHA微胶囊粉的壁材可能微溶于水，在货架期内游离出来的DHA迁移到产品表面因氧化而产生腥味。DHA microcapsule powder is a new type of food raw material in recent years. It mainly emulsifies liquid DHA in some wall materials with carbohydrates, hydrophilic colloids and proteins as the main materials, and then prepares DHA microcapsules by spray drying and other processes. Capsule powder. DHA microcapsule powder is widely used in some foods with very low water content (such as infant formula milk powder), which solves the problem that liquid DHA is easily oxidized and produces fishy smell; however, in products with high water content, DHA microcapsule powder The wall material of the product may be slightly soluble in water, and the DHA released during the shelf life migrates to the surface of the product and produces a fishy smell due to oxidation.
还有一些生产DHA软糖的方法，对DHA功能性物质先进行包埋，然后再生产软糖的研究。CN 108112762 A公开了一种新型功能性软糖及其制备方法，其由功能性组分PS或/和Omega-3类、甜味剂、凝胶剂、包埋剂组成，还可以进一步添加果汁、着色剂和香精等组分。与传统的功能性软糖产品相比，该现有技术采用包埋技术掩盖了功能性组分的特殊不良气味，同时搭配了香精、果汁等组分,使得该新型功能性软糖没有不良气味，易被消费者接受。然而，该包埋方法操作繁琐，需将包埋剂和功能性物质混合包埋。更重要的是，包埋过程中，功能性物质Omega-3很容易因接触氧气而发生氧化产生腥味。There are also some methods of producing DHA gummies, and the DHA functional substances are first embedded, and then the study of producing gummies. CN 108112762 A discloses a novel functional soft candy and its preparation method, which is composed of functional components PS or/and Omega-3, sweetener, gelling agent, embedding agent, and can be further added with fruit juice , colorants and flavors and other components. Compared with traditional functional soft candy products, the prior art uses embedding technology to cover up the special bad smell of functional components, and at the same time, it is matched with components such as essence and fruit juice, so that the new functional soft candy has no bad smell. , easily accepted by consumers. However, this embedding method is cumbersome and requires mixing of embedding medium and functional substance for embedding. More importantly, during the embedding process, the functional substance Omega-3 is easily oxidized to produce a fishy smell due to exposure to oxygen.
目前市售DHA凝胶软糖都不能很好地解决腥味问题，特别是高含量DHA凝胶软糖产品(DHA含量占软糖总重量的比例>1％)。因此,如何找到便于生产操作、成本较优的方法来生产没有腥味的高含量DHA凝胶软糖成为本领域研发人员要解决的一个难题。At present, none of the commercially available DHA gelatinous candy can well solve the problem of fishy smell, especially the high-content DHA gelatinous candy products (the proportion of DHA content in the total weight of the soft candy is >1%). Therefore, how to find a convenient and cost-effective method to produce high-content DHA gelatinous candy without fishy smell has become a difficult problem to be solved by researchers in this field.
发明内容SUMMARY OF THE INVENTION
本发明的一个目的在于提供一种含有DHA的凝胶软糖，凝胶软糖在18个月的货架期内没有腥味，不发烊，不返砂。One object of the present invention is to provide a DHA-containing gelatinous candy, which has no fishy smell, does not close, and does not return to sand during the 18-month shelf life.
本发明的另一目的在于提供所述含有DHA的凝胶软糖的制备方法。Another object of the present invention is to provide a method for preparing the DHA-containing gummy candy.
一方面，本发明提供了一种含有DHA的凝胶软糖，以凝胶软糖的原料组成中的总干物质含量为100重量份计(除特别注明外，下文中涉及原料用量的份数均是以凝胶软糖的原料组成中的总干物质含量为100重量份计)，包括以下重量配比的原料制成：On the one hand, the present invention provides a kind of gelatinous candy containing DHA, and the total dry matter content in the raw material composition of the gelatinous candy is 100 parts by weight (unless otherwise specified, hereinafter the part related to the consumption of raw materials The numbers are all based on the total dry matter content in the raw material composition of the gummy candy (100 parts by weight), including the raw materials of the following weight proportions:
食用胶体1-10份，所述食用胶体包括果胶、明胶、卡拉胶、琼脂、淀粉(酸变性淀粉、氧化淀粉、预糊化淀粉、交联淀粉、可溶性淀粉)、槐豆胶、黄原胶中的一种或多种；1-10 servings of edible colloids, which include pectin, gelatin, carrageenan, agar, starch (acid-modified starch, oxidized starch, pregelatinized starch, cross-linked starch, soluble starch), locust bean gum, xanthan one or more of the glues;
甜味剂75-90份，所述甜味剂包括食糖(原糖、白砂糖、绵白糖、方糖、冰糖、红糖、赤砂糖、冰片糖等)、淀粉糖(食用葡萄糖、聚葡萄糖、异麦芽糖、果葡糖浆、麦芽糖、麦芽糊精、葡萄糖浆等)、糖醇(山梨糖醇、麦芽糖醇、木糖醇、异麦芽糖醇、甘露糖醇、乳糖醇、赤藓糖醇等)、其他甜味剂(低聚糖、乳糖、海藻糖等)中的一种或多种；75-90 servings of sweeteners, including sugar (raw sugar, white granulated sugar, soft white sugar, cube sugar, rock sugar, brown sugar, brown granulated sugar, borneol sugar, etc.), starch sugar (edible glucose, polydextrose, isomeric sugar, etc.) Maltose, fructose syrup, maltose, maltodextrin, glucose syrup, etc.), sugar alcohols (sorbitol, maltitol, xylitol, isomalt, mannitol, lactitol, erythritol, etc.), other One or more of sweeteners (oligosaccharides, lactose, trehalose, etc.);
DHA微胶囊粉5-15份，DHA微胶囊粉中的DHA可以是鱼油或者藻油来源；5-15 copies of DHA microcapsule powder, DHA in DHA microcapsule powder can be fish oil or algal oil source;
水分保持剂2-10份，所述的水分保持剂包括甘油、聚葡萄糖中的一种或多种；2-10 parts of humectants, the humectants include one or more of glycerol and polydextrose;
酸度调节剂-缓冲盐对0.5-5份，所述的酸度调节剂-缓冲盐对包括以下酸度调节剂-缓冲盐对中的一种或者多种：柠檬酸及其钠盐或钾盐；DL-苹果酸及其钠盐；乳酸及其钠盐。Acidity regulator-buffer salt pair 0.5-5 parts, the acidity regulator-buffer salt pair includes one or more of the following acidity regulator-buffer salt pairs: citric acid and its sodium or potassium salt; DL - Malic acid and its sodium salts; Lactic acid and its sodium salts.
根据本发明的具体实施方案，本发明的凝胶软糖中，所述食用胶体的量优选为1-5份。优选地，食用胶体为果胶、明胶、卡拉胶、琼脂、淀粉中的一种或者几种。According to a specific embodiment of the present invention, in the gelatinous candy of the present invention, the amount of the edible colloid is preferably 1-5 parts. Preferably, the edible colloid is one or more of pectin, gelatin, carrageenan, agar, and starch.
根据本发明的具体实施方案，本发明的凝胶软糖中，所述甜味剂的量优选为80-90份。优选地，甜味剂为糖醇甜味剂，所述糖醇甜味剂选自异麦芽糖醇(异麦芽酮糖醇)、麦芽糖醇、山梨糖醇、木糖醇、赤藓糖醇、甘露糖醇、乳糖醇中的一种或多种。According to a specific embodiment of the present invention, in the gum jelly of the present invention, the amount of the sweetener is preferably 80-90 parts. Preferably, the sweetener is a sugar alcohol sweetener selected from the group consisting of isomalt (isomaltitol), maltitol, sorbitol, xylitol, erythritol, mannitol One or more of sugar alcohol and lactitol.
根据本发明的具体实施方案，本发明的凝胶软糖中，所述DHA微胶囊粉的量优选为5-10份。优选地，DHA微胶囊粉中的DHA为藻油来源。According to a specific embodiment of the present invention, in the gelatinous candy of the present invention, the amount of the DHA microcapsule powder is preferably 5-10 parts. Preferably, the DHA in the DHA microcapsule powder is an algal oil source.
根据本发明的具体实施方案，本发明的凝胶软糖中，所用DHA微胶囊粉中载藻油量通常为15％-50％，优选载藻油量为48-50％的DHA微胶囊粉；藻油中的DHA含量通常为30％-40％,优选DHA含量为40％的藻油。本发明中对所用DHA微胶囊粉的其他性能无特殊要求，符合相关行业质量要求即可。在本发明的一些具体实施方案中，本发明的凝胶软糖中，DHA含量占凝胶软糖总重量的1％以上。According to a specific embodiment of the present invention, in the gelatinous candy of the present invention, the amount of algal oil in the DHA microcapsule powder used is usually 15%-50%, and the DHA microcapsule powder with an algae oil content of 48-50% is preferred ; DHA content in algae oil is usually 30%-40%, preferably algae oil with DHA content of 40%. In the present invention, there are no special requirements for other properties of the used DHA microcapsule powder, as long as it meets the quality requirements of the relevant industry. In some specific embodiments of the present invention, in the gummies of the present invention, the DHA content accounts for more than 1% of the total weight of the gumbo.
根据本发明的具体实施方案，本发明的凝胶软糖，所述水分保持剂的量优选为3-8份。According to a specific embodiment of the present invention, in the gelatinous candy of the present invention, the amount of the moisture retaining agent is preferably 3-8 parts.
根据本发明的具体实施方案，本发明的凝胶软糖，所述酸度调节剂-缓冲盐对的量优选为0.5-2份。According to a specific embodiment of the present invention, in the gelatinous candy of the present invention, the amount of the acidity regulator-buffer salt pair is preferably 0.5-2 parts.
根据本发明的具体实施方案，本发明的凝胶软糖，其原料组成中还可包括适量的被膜剂、香精、色素等常规添加剂。具体地，被膜剂、香精、色素的用量可以为：According to a specific embodiment of the present invention, the raw material composition of the gelatinous candy of the present invention may further include an appropriate amount of conventional additives such as coating agents, flavors, and pigments. Specifically, the dosage of the coating agent, essence and pigment can be:
被膜剂0.05-0.5份，主要用来增加凝胶软糖的光泽，避免与包装纸的黏连等；所述被膜剂可包括辛、葵酸甘油酯、巴西棕榈蜡、蜂腊、聚乙二醇、聚乙烯醇、普鲁兰多糖、紫胶(虫胶)中的一种或者多种；Coating agent 0.05-0.5 parts, mainly used to increase the luster of gelatin, avoid adhesion with wrapping paper, etc; One or more of alcohol, polyvinyl alcohol, pullulan, shellac (shellac);
香精0.1-1份；0.1-1 part of essence;
色素0.05-0.2份。Pigment 0.05-0.2 copies.
另一方面，本发明还提供了一种制备所述的凝胶软糖的方法，该方法包括：On the other hand, the present invention also provides a method for preparing the gelatinous candy, the method comprising:
将食用胶体在纯化水中加热溶解，得到食用胶体水溶液；The edible colloid is heated and dissolved in purified water to obtain an edible colloid aqueous solution;
在食用胶水溶液中加入甜味剂、水分保持剂，搅拌、熬煮、脱气后得到糖胶液；Adding sweetener and water retention agent to the edible glue solution, stirring, boiling and degassing to obtain sugar glue solution;
在糖胶液中添加DHA微胶囊粉、酸度调节剂-缓冲盐对，选择性添加香精、色素，配制得到凝胶软糖待浇注成型料液；Add DHA microcapsule powder, acidity regulator-buffer salt pair to the sugar glue liquid, and selectively add flavor and pigment to prepare the gel soft candy to be poured and molded;
浇注料液成型，干燥后脱模，抛光，制备得到含水量为8-20％的凝胶软糖。The castable liquid is formed, demolded after drying, and polished to prepare a gelatinous candy with a water content of 8-20%.
根据本发明的具体实施方案，本发明凝胶软糖的制备方法中，将食用胶体在8-12倍的纯化水中加热到50-70℃，在60-70r/min搅拌速度下，搅拌30-40分钟后确保其充分溶解。According to a specific embodiment of the present invention, in the preparation method of the gel soft candy of the present invention, the edible colloid is heated to 50-70° C. in 8-12 times of purified water, and stirred at a stirring speed of 60-70 r/min for 30- Make sure it is fully dissolved after 40 minutes.
根据本发明的具体实施方案，本发明凝胶软糖的制备方法中，在食用胶体水溶液中添加甜味剂、水分保持剂，充分溶解混合均匀后，在真空度为(-0.1∽-0.6bar)、温度为(105-115℃)的条件下熬煮脱气后，确保得到固形物含量为70-80％的糖胶液。According to a specific embodiment of the present invention, in the preparation method of the gel soft candy of the present invention, a sweetener and a humectant are added to the edible colloid aqueous solution, and after fully dissolving and mixing, the vacuum degree is (-0.1∽-0.6bar) ) and the temperature of (105-115°C), after boiling and degassing, it is ensured that a sugar gum liquid with a solid content of 70-80% is obtained.
根据本发明的具体实施方案，本发明凝胶软糖的制备方法中，在温度为90-95℃并且固形物含量为70-80％的糖胶液中添加DHA微胶囊粉、酸度调节剂-缓冲盐对，根据需要选择性添加香精、色素，确保其混合均匀，配制得到凝胶软糖待浇注成型料液；优选地，调节待浇注成型料液的pH值为2-6，优选的pH值范围为2.5-5。According to a specific embodiment of the present invention, in the preparation method of the gel soft candy of the present invention, DHA microcapsule powder, acidity regulator- Buffer salt pair, selectively add flavors and pigments as needed to ensure that they are mixed evenly, and prepare the gel soft candy to be poured and molded; Values range from 2.5-5.
根据本发明的具体实施方案，本发明凝胶软糖的制备方法中，将90-95℃凝胶软糖待浇注成型料液输送到浇注器，采用夹心浇注工艺或者实心浇注工艺，浇注料液到淀粉模中成型，在55-60℃的温度下干燥24-48小时后脱模抛光，包装制备得到凝胶软糖。According to a specific embodiment of the present invention, in the preparation method of the gelatinous candy of the present invention, the 90-95° C. gelatinous candy to be poured and formed is transported to a pourer, and a sandwich pouring process or a solid pouring process is adopted. It is molded into a starch mold, dried at a temperature of 55-60° C. for 24-48 hours, demoulded and polished, and packaged to prepare a gelatinous candy.
根据本发明的具体实施方案，本发明的凝胶软糖的制备方法中，制备得到的凝胶软糖的水分含量为8-20％。According to a specific embodiment of the present invention, in the preparation method of the gelatinous candy of the present invention, the moisture content of the prepared gelatinous candy is 8-20%.
另一方面，本发明还提供了一种避免含有DHA的凝胶软糖产生腥味的方法，其是通过本发明上述的方法制备含有DHA的凝胶软糖。On the other hand, the present invention also provides a method for avoiding the fishy smell of the DHA-containing gummy candy, which is to prepare the DHA-containing gummy by the above-mentioned method of the present invention.
采用本发明提供的含有DHA的凝胶软糖及其制备方法，配方体系中优选的甜味剂、酸度调节剂-缓冲盐对可铲除了食用胶体表面的水化膜，中和食用胶的电荷，使食用胶体建立起立体网络结构，糖溶液则分散在整个稳定的食用胶体立体网络结构当中。配方体系中优选的DHA微胶囊粉，与液体的DHA原料(详见对比例1、2、3)相比，该DHA微胶囊粉在整个制备、存储、运输、添加到糖胶液、直至浇注成型、干燥脱模、抛光包装的整个工艺过程中，由于DHA微胶囊粉的壁材已经隔绝了其芯材液体DHA与氧气、金属等的接触，避免了DHA的氧化。但是，由于凝胶软糖终产品中水分含量很高，以碳水化合物、亲水胶体和蛋白为主要材料的DHA微胶囊粉的壁材，在货架期内存在被破坏的风险，少量芯材液体DHA可能会从壁材的缝隙中游离出来，如果整个凝胶软糖体系不稳定的话，少量游离的DHA析出糖果表面后氧化，最终造成一些腥味(详见对比例4)。而本发明的含有DHA的凝胶软糖配方体系，特别是其中优化添加了水分保持剂-甘油(实施例1)或聚葡萄糖(实施例2)，相比于像麦芽糖醇(对比例1-4)、山梨糖醇(对比例1-4)这种既是甜味剂又是水分保持剂的原料，本发明中优选的水分保持剂对本发明高水分含量的凝胶软糖中添加DHA微胶囊粉之后还能避免腥味的产生起到了重要的协同作用。Using the DHA-containing gelatinous candy and the preparation method thereof provided by the present invention, the preferred sweetener, acidity regulator-buffer salt in the formulation system can remove the hydration film on the surface of the edible colloid, and neutralize the charge of the edible gum , so that the edible colloid establishes a three-dimensional network structure, and the sugar solution is dispersed in the entire stable edible colloid three-dimensional network structure. The preferred DHA microcapsule powder in the formulation system, compared with the liquid DHA raw material (see Comparative Examples 1, 2, 3), the DHA microcapsule powder is prepared, stored, transported, added to the sugar glue, until pouring During the whole process of forming, drying and demoulding, polishing and packaging, the wall material of DHA microcapsule powder has isolated the contact between the core material liquid DHA and oxygen, metal, etc., avoiding the oxidation of DHA. However, due to the high moisture content in the final product of the gelatinous candy, the wall material of the DHA microcapsule powder with carbohydrates, hydrocolloids and proteins as the main materials is at risk of being damaged during the shelf life, and a small amount of core material liquid DHA may be freed from the gaps in the wall material. If the entire gelatinous candy system is unstable, a small amount of free DHA will precipitate on the surface of the candy and then oxidize, eventually causing some fishy smell (see Comparative Example 4 for details). And the DHA-containing gelatinous candy formulation system of the present invention, especially in which the water humectant-glycerol (Example 1) or polydextrose (Example 2) is optimally added, compared with maltitol (Comparative Example 1- 4), this sorbitol (comparative example 1-4) is both a sweetener and the raw material of a humectant, and the preferred humectant in the present invention adds DHA microcapsules to the high-moisture gel fudge of the present invention. After the powder, it can also avoid the production of fishy smell and play an important synergistic role.
本发明的实验表明，本发明通过优选食用胶体、甜味剂、酸度调节剂-缓冲盐对、DHA微胶囊粉、水分保持剂等核心原料和优化工艺，其产生协同作用，从而建立稳定的产品质量体系。本发明的含有DHA的凝胶软糖，产品在18个月的货架期内没有腥味，不发烊，不返砂。并且，本发明的含有DHA的凝胶软糖，加工工艺灵活度大，DHA微胶囊粉原料本身以及加工的全过程不需要氮气保护；淀粉模内浇注成型工艺方面，可以做成实心产品(DHA均匀分布在整个产品中)，也可以做成夹心类产品(DHA只在夹心部分中)，两种工艺对产品在货架期末端的腥味没有明显的区别。Experiments of the present invention show that the present invention produces a synergistic effect by optimizing core raw materials such as edible colloids, sweeteners, acidity regulator-buffering salt pairs, DHA microcapsule powder, humectants, etc., and optimizing processes, thereby establishing stable products. quality system. The gel soft candy containing DHA of the present invention has no fishy smell, does not close and does not return to sand during the shelf life of 18 months. And, the gel soft candy containing DHA of the present invention, the flexibility of processing technology is large, and the DHA microcapsule powder raw material itself and the whole process of processing do not need nitrogen protection; In the aspect of starch in-mold casting molding technology, it can be made into a solid product (DHA). Evenly distributed in the whole product), it can also be made into a sandwich product (DHA is only in the sandwich part), and the two processes have no obvious difference in the fishy smell of the product at the end of the shelf life.
附图说明Description of drawings
图1显示了本发明对比例3中有腥味且返砂产品的情况。Fig. 1 shows the situation of the fishy smell and the sand-returned product in Comparative Example 3 of the present invention.
图2显示了本发明对比例4中有腥味且出水发烊产品的情况。FIG. 2 shows the situation of the product in Comparative Example 4 of the present invention, which has a fishy smell and is out of water.
图3显示了本发明实施例1中没有腥味,不返砂,不发烊产品的情况。Fig. 3 shows the situation that there is no fishy smell, no sand returning, and no closing product in Example 1 of the present invention.
具体实施方式Detailed ways
为了对本发明的技术特征、目的和有益效果有更加清楚的理解，现结合具体实例对本发明的技术方案进行以下详细说明，应理解这些实例仅用于说明本发明而不用于限制本发明的范围。In order to have a clearer understanding of the technical features, purposes and beneficial effects of the present invention, the technical solutions of the present invention will now be described in detail below in conjunction with specific examples. It should be understood that these examples are only used to illustrate the present invention and not to limit the scope of the present invention.
除非另外专门定义，本文使用的所有技术和科学术语都与相关领域普通技术人员的通常理解具有相同的含义。实施例中未详细注明的操作条件，按照所属领域的常规操作进行。Unless specifically defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the relevant art. The operating conditions not specified in detail in the examples are carried out according to the conventional operations in the field.
对比例1：根据产品的质构要求(硬度、韧性、弹性、粘牙性以及风味释放等属性)选择果胶和卡拉胶(重量份比为1.2：0.8)进行复配，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇和异麦芽糖醇，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(105-115℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加普通级DHA油(40％DHA)、乳化剂、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4；在90-95℃下将待浇注料实心浇注到淀粉模中，在55-60℃干燥24-48小时后脱模、抛光后包装。Comparative Example 1: Select pectin and carrageenan (weight ratio 1.2:0.8) for compounding according to the texture requirements of the product (hardness, toughness, elasticity, stickiness, flavor release, etc.), and add 10 times of purification After the water is heated to 50-70°C, stir at a stirring speed of 60-70r/min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, fully dissolve and mix evenly; Cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar gum liquid is 70-80%; then add it to the sugar gum liquid at 90-95°C Ordinary grade DHA oil (40% DHA), emulsifier, citric acid and sodium citrate, flavor and pigment, mix well, adjust pH to 3-4; solid pour the castable into a starch mold at 90-95°C , after drying at 55-60 ℃ for 24-48 hours, demoulding, polishing and packaging.
对比例2：根据产品的质构要求(硬度、韧性、弹性、粘牙性以及风味释放等属性)选择果胶和卡拉胶(重量份比为1.2：0.8)进行复配，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇和异麦芽糖醇，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(105-115℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加高品质级DHA油(40％DHA)(该高品质级DHA油原料与对比例1的普通级DHA原料比，腥味较低)、乳化剂、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4；在90-95℃下将待浇注料实心浇注到淀粉模中，在55-60℃干燥24-48小时后脱模、抛光后包装。Comparative Example 2: According to the texture requirements of the product (hardness, toughness, elasticity, stickiness, flavor release and other attributes), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, and 10 times of purification was added. After the water is heated to 50-70°C, stir at a stirring speed of 60-70r/min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, fully dissolve and mix evenly; Cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar gum liquid is 70-80%; then add it to the sugar gum liquid at 90-95°C High-quality DHA oil (40% DHA) (the high-quality DHA oil raw material has lower fishy smell than the ordinary DHA raw material of Comparative Example 1), emulsifier, citric acid and sodium citrate, flavor and pigment, mixed Uniform, pH adjusted to 3-4; solid pour the castable into a starch mold at 90-95°C, dry at 55-60°C for 24-48 hours, demould, polish and pack.
对比例3：根据产品的质构要求(硬度、韧性、弹性、粘牙性以及风味释放等属性)选择果胶和卡拉胶(重量份比为1.2：0.8)进行复配，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇和异麦芽糖醇，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(105-115℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加高品质级DHA油(40％DHA)、乳化剂、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4，该高品质级DHA油(40％DHA)从生产提取、存储、运输中全程充氮保护；在90-95℃下将待浇注料实心浇注到淀粉模中，在55-60℃干燥24-48小时后脱模、抛光后包装。Comparative Example 3: According to the texture requirements of the product (hardness, toughness, elasticity, stickiness, flavor release, etc.), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, and 10 times of purification was added. After the water is heated to 50-70°C, stir at a stirring speed of 60-70r/min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, fully dissolve and mix evenly; Cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar gum liquid is 70-80%; then add it to the sugar gum liquid at 90-95°C High-quality DHA oil (40% DHA), emulsifier, citric acid and sodium citrate, flavor and color, mixed well, pH adjusted to 3-4, this high-quality DHA oil (40% DHA) is extracted from production, Full nitrogen protection during storage and transportation; solid pour the castable into a starch mold at 90-95°C, dry at 55-60°C for 24-48 hours, demould, polish and pack.
对比例4：根据产品的质构要求(硬度、韧性、弹性、粘牙性以及风味释放等属性)选择果胶和卡拉胶(重量份比为1.2：0.8)进行复配，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇和异麦芽糖醇，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(105-115℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加DHA微胶囊粉(20％DHA)、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4；在90-95℃下将待浇注料实心浇注到淀粉模中，在55-60℃干燥24-48小时后脱模、抛光后包装。Comparative Example 4: According to the texture requirements of the product (hardness, toughness, elasticity, stickiness and flavor release, etc.), pectin and carrageenan (weight ratio of 1.2:0.8) were selected for compounding, and 10 times of purification was added. After the water is heated to 50-70°C, stir at a stirring speed of 60-70r/min for 30-40 minutes to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, fully dissolve and mix evenly; Cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar gum liquid is 70-80%; then add it to the sugar gum liquid at 90-95°C DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment, mix well, adjust the pH to 3-4; solid pour the castable into a starch mold at 90-95°C, at 55 After drying at -60℃ for 24-48 hours, it is demolded, polished and packaged.
实施例1：根据产品的质构要求(硬度、韧性、弹性、粘牙性以及风味释放等属性)选择果胶和卡拉胶(重量份比为1.2：0.8)进行复配，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇和异麦芽糖醇、以及水分保持剂甘油，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(105-115℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加DHA微胶囊粉(20％DHA)、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4；在90-95℃下将待浇注料实心浇注到淀粉模中，在55-60℃干燥24-48小时后脱模、抛光后包装。Example 1: Select pectin and carrageenan (weight ratio of 1.2:0.8) for compounding according to the texture requirements of the product (hardness, toughness, elasticity, stickiness, flavor release, etc.), and add 10 times of purification After the water is heated to 50-70°C, stir for 30-40 minutes at a stirring speed of 60-70r/min to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol and isomalt, and water retention agent glycerol, fully After dissolving and mixing evenly; cook and degas under vacuum (-0.1∽-0.2bar) and temperature (105-115°C) until the solid content of the sugar glue liquid is 70-80%; then at 90-95 Add DHA microcapsule powder (20% DHA), citric acid and sodium citrate, flavor and pigment to the sugar glue solution, mix well, adjust the pH to 3-4; solid pour the castable into the In the starch mold, after drying at 55-60 ℃ for 24-48 hours, the mold is released, polished and packaged.
凝胶软糖产品规格：4克/粒凝胶软糖，DHA含量≥50mg/粒凝胶软糖(DHA含量占软糖重量的比例大于1.25％)，水分含量10.4％。Product specification of gelatinous candy: 4g/granule of softgel, DHA content ≥50mg/granule of softgel (DHA content accounts for more than 1.25% of the weight of soft candy), moisture content of 10.4%.
对比例1-4和实施例1的配方组成见表1：(以凝胶软糖原料组成中的100重量份计)The formula compositions of Comparative Examples 1-4 and Example 1 are shown in Table 1: (calculated by 100 parts by weight in the composition of the gelatinous fudge raw material)
表1Table 1
对包装好的对比例1-4和实施例1中的样品在37℃、75％相对湿度的恒温恒湿箱中进行加速试验，每一个月对样品进行风味评估，持续三个月,同时检查发烊、返砂等主要感官指标，如果都合格，说明产品的货架期为18个月。The packaged samples of Comparative Examples 1-4 and Example 1 were subjected to an accelerated test in a constant temperature and humidity chamber at 37°C and a relative humidity of 75%, and the samples were evaluated for flavor every month for three months. If the main sensory indicators such as closing and returning to sand are all qualified, the shelf life of the product is 18 months.
试验结果见表2。The test results are shown in Table 2.
表2Table 2
试验结果：从表2可以看出，本发明对比例1、2中用的DHA油为液体状态，不论是普通级、高品质级DHA油都非常容易在存储和使用过程中遇到氧气、金属等发生氧化而产生令人不愉快的腥味。Test results: As can be seen from Table 2, the DHA oil used in Comparative Examples 1 and 2 of the present invention is in a liquid state, and both ordinary and high-quality DHA oils are very easy to encounter oxygen, metal during storage and use. Oxidation occurs to produce an unpleasant fishy odor.
对比例3中使用的DHA油虽然是高品质级别的，并且在使用前一直充氮保护，但整个凝胶软糖制备工艺过程中是不能继续充氮保护，尽管该DHA油只添加在凝胶软糖的夹心中，加速试验货架期后依然发现该凝胶软糖出现腥味，这主要是由于添加该高品质级DHA油到糖胶液过程中，以及含有该高品质级DHA油的糖胶液输送到浇注器中进行浇注成型的过程中，该高品质级DHA油还是不可避免的与氧气、金属等接触而氧化。Although the DHA oil used in Comparative Example 3 is of high quality and has been filled with nitrogen for protection before use, it cannot continue to be protected with nitrogen during the whole process of preparing the gelatin, although the DHA oil is only added to the gel. In the soft candy sandwich, the gel soft candy was still found to have a fishy smell after the shelf life of the accelerated test, which was mainly due to the addition of the high-quality DHA oil to the sugar gum liquid, and the sugar containing the high-quality DHA oil. When the glue liquid is transported to the pourer for pouring and molding, the high-quality DHA oil is inevitably oxidized by contact with oxygen, metal, etc.
对比例4中使用的DHA微胶囊粉，微胶囊的壁材很好的阻隔了DHA与氧气、金属等的接触，在凝胶软糖加工成型全过程中不被氧化。但是制得的凝胶软糖的水分含量为10.4％，水分在货架期内还是不可避免地破坏了少量微胶囊粉的壁材。如果体系不稳定，发生水分迁移，也会造成游离DHA分子的迁移到产品表面氧化而产生腥味。对比例4中的样本在货架期研究中确实出水发烊也比较严重，水分迁移也帮助了游离的DHA迁移到产品表面氧化，使产品出现了腥味。For the DHA microcapsule powder used in Comparative Example 4, the wall material of the microcapsules well blocks the contact between DHA and oxygen, metals, etc., and is not oxidized in the whole process of the gelatinous candy processing and molding. However, the moisture content of the prepared gelatinous candy is 10.4%, and the moisture inevitably destroys the wall material of a small amount of microcapsule powder during the shelf life. If the system is unstable and moisture migration occurs, it will also cause the migration of free DHA molecules to the surface of the product to oxidize and produce a fishy smell. The samples in Comparative Example 4 did indeed bleed out in the shelf-life study, and they were also relatively serious. Moisture migration also helped free DHA migrate to the surface of the product for oxidation, which caused the product to have a fishy smell.
实施例1的样本在货架期内无腥味、产品不返砂，不发烊。本发明的这个配方体系，对高水分含量的凝胶软糖中添加DHA微胶囊粉之后还能去除腥味起到了重要的协同作用，整个体系更加稳定，不会因为温度的变化造成水分的迁移，可避免少量游离的DHA析出后氧化最终产生一些腥味、返砂、发烊等质量缺陷。The sample of Example 1 has no fishy smell during the shelf life, the product does not return to sand, and does not close. The formula system of the present invention has an important synergistic effect on removing the fishy smell after adding DHA microcapsule powder to the high-moisture gel candy, the whole system is more stable, and the migration of water will not be caused by the change of temperature. , which can avoid some quality defects such as fishy smell, sand returning, and sagging after the precipitation of a small amount of free DHA.
实施例2：根据产品市场定位和消费者需求，选择单一果胶作为食用胶，加入10倍的纯化水加热到50-70℃后，在60-70r/min的搅拌速度下搅拌30-40分钟，确保食用胶体充分溶解；然后添加麦芽糖醇、山梨糖醇、异麦芽糖醇、以及水分保持剂聚葡萄糖，充分溶解混合均匀后；在真空度(-0.1∽-0.2bar)下、温度(90-105℃)条件下熬煮脱气，直到糖胶液固形物含量为70-80％；然后在90-95℃糖胶液中添加DHA微胶囊粉(20％DHA)、柠檬酸和柠檬酸钠、香精和色素，混合均匀，pH调整到3-4；在90-95℃下将待浇注料实心浇注到淀粉模中，干燥后脱模、抛光后包装。Example 2: According to product market positioning and consumer demand, a single pectin was selected as edible gum, 10 times of purified water was added and heated to 50-70°C, and stirred at a stirring speed of 60-70r/min for 30-40 minutes , to ensure that the edible colloid is fully dissolved; then add maltitol, sorbitol, isomalt, and water humectant polydextrose, fully dissolve and mix evenly; under vacuum (-0.1∽-0.2bar), temperature (90- 105°C), boil and degas until the solid content of the sugar gum liquid is 70-80%; then add DHA microcapsule powder (20% DHA), citric acid and sodium citrate to the sugar gum liquid at 90-95°C , flavor and pigment, mix evenly, adjust the pH to 3-4; solidly pour the castable into the starch mold at 90-95 ℃, demould after drying, polish and pack.
凝胶软糖产品规格：4克/粒凝胶软糖，DHA含量≥50mg/粒凝胶软糖(DHA含量占软糖重量的比例大于1.25％)，水分含量10.4％。Product specification of gelatinous candy: 4g/granule of softgel, DHA content ≥50mg/granule of softgel (DHA content accounts for more than 1.25% of the weight of soft candy), moisture content of 10.4%.
实施例2配方组成见表3：(以凝胶软糖原料组成中的100重量份计)The formula composition of embodiment 2 is shown in Table 3: (in 100 parts by weight in the composition of the gelatinous candy raw material)
表3table 3
实施例2的货架期加速实验方法与对比例1-4和实施例1保持一致。在37℃、75％相对湿度的恒温恒湿箱中进行加速试验，每一个月对样品进行风味评估，持续三个月。The shelf-life acceleration test method of Example 2 is consistent with that of Comparative Examples 1-4 and Example 1. Accelerated testing was performed in a constant temperature and humidity chamber at 37°C and 75% relative humidity, and the samples were evaluated for flavor every month for three months.
试验结果见表4。The test results are shown in Table 4.
表4Table 4
试验结果：从表4可以看出，实施例2的样本在货架期内无腥味、产品不返砂，不发烊。说明实施例2中的水分保持剂-聚葡萄糖，对高水分含量的凝胶软糖中添加DHA微胶囊粉之后还能去除腥味起到了重要的协同作用。单一果胶作为食用胶对风味释放效果更好，但是产品依然没有腥味。聚葡萄糖作为水分保持剂替换甘油依然能起到很好的效果。Test results: As can be seen from Table 4, the sample of Example 2 has no fishy smell, and the product does not return to sand and does not close during the shelf life. It is illustrated that the moisture retaining agent-polydextrose in Example 2 has an important synergistic effect on removing the fishy smell after adding DHA microcapsule powder to the gelatinous candy with high moisture content. Single pectin as edible gum has better effect on flavor release, but the product still has no fishy smell. Polydextrose can still play a good role in replacing glycerol as a humectant.
Claims (14)
Translated fromChinesePriority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210476018.3ACN114732074B (en) | 2022-04-29 | 2022-04-29 | A kind of jelly candy containing DHA and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210476018.3ACN114732074B (en) | 2022-04-29 | 2022-04-29 | A kind of jelly candy containing DHA and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114732074Atrue CN114732074A (en) | 2022-07-12 |
| CN114732074B CN114732074B (en) | 2025-05-16 |
Family
ID=82286642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210476018.3AActiveCN114732074B (en) | 2022-04-29 | 2022-04-29 | A kind of jelly candy containing DHA and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114732074B (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444061A (en)* | 2022-09-20 | 2022-12-09 | 蔡福带 | Soft sweet capable of dispelling effects of alcohol and protecting liver and preparation method of soft sweet |
| CN115669784A (en)* | 2022-09-29 | 2023-02-03 | 张宏亮 | DHA (docosahexaenoic acid) algae oil gel candy capable of enhancing memory and preparation method thereof |
| CN115918759A (en)* | 2022-12-19 | 2023-04-07 | 仙乐健康科技(安徽)有限公司 | Soft sweet with pulp taste and preparation method thereof |
| CN116076606A (en)* | 2023-04-06 | 2023-05-09 | 山东福洋生物科技股份有限公司 | Preparation method of NMN gel soft sweet |
| CN116784413A (en)* | 2023-06-29 | 2023-09-22 | 嘉必优生物技术（武汉）股份有限公司 | Application of instant microcapsules in soft candy preparation |
| CN117730934A (en)* | 2023-12-13 | 2024-03-22 | 艾兰得营养品泰州有限公司 | A functional jam (slurry) gel candy and its preparation method |
| CN118203062A (en)* | 2024-04-03 | 2024-06-18 | 善恩康生物科技（苏州）有限公司 | Probiotics soft candy and preparation process thereof |
| WO2024124599A1 (en)* | 2022-12-12 | 2024-06-20 | 江苏亿超健康科技有限公司 | Fishy aftertaste-free gummies and preparation method therefor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813275A (en)* | 2011-06-10 | 2012-12-12 | 杭州养生堂保健品有限公司 | Chewing type soft capsule shell and chewing type soft capsule |
| CN111264666A (en)* | 2020-03-19 | 2020-06-12 | 大连工业大学 | A kind of preparation method of DHA algae oil health candy |
| CN112544763A (en)* | 2020-12-03 | 2021-03-26 | 上海华宝孔雀香精有限公司 | Gel candy and preparation method and application thereof |
- 2022
- 2022-04-29CNCN202210476018.3Apatent/CN114732074B/enactiveActive
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813275A (en)* | 2011-06-10 | 2012-12-12 | 杭州养生堂保健品有限公司 | Chewing type soft capsule shell and chewing type soft capsule |
| CN111264666A (en)* | 2020-03-19 | 2020-06-12 | 大连工业大学 | A kind of preparation method of DHA algae oil health candy |
| CN112544763A (en)* | 2020-12-03 | 2021-03-26 | 上海华宝孔雀香精有限公司 | Gel candy and preparation method and application thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115444061A (en)* | 2022-09-20 | 2022-12-09 | 蔡福带 | Soft sweet capable of dispelling effects of alcohol and protecting liver and preparation method of soft sweet |
| CN115444061B (en)* | 2022-09-20 | 2023-11-10 | 蔡福带 | Soft sweet capable of dispelling effects of alcohol and protecting liver and preparation method thereof |
| CN115669784A (en)* | 2022-09-29 | 2023-02-03 | 张宏亮 | DHA (docosahexaenoic acid) algae oil gel candy capable of enhancing memory and preparation method thereof |
| WO2024124599A1 (en)* | 2022-12-12 | 2024-06-20 | 江苏亿超健康科技有限公司 | Fishy aftertaste-free gummies and preparation method therefor |
| CN115918759A (en)* | 2022-12-19 | 2023-04-07 | 仙乐健康科技(安徽)有限公司 | Soft sweet with pulp taste and preparation method thereof |
| CN116076606A (en)* | 2023-04-06 | 2023-05-09 | 山东福洋生物科技股份有限公司 | Preparation method of NMN gel soft sweet |
| CN116784413A (en)* | 2023-06-29 | 2023-09-22 | 嘉必优生物技术（武汉）股份有限公司 | Application of instant microcapsules in soft candy preparation |
| CN116784413B (en)* | 2023-06-29 | 2025-09-19 | 嘉必优生物技术（武汉）股份有限公司 | Application of instant microcapsule in preparation of soft sweet |
| CN117730934A (en)* | 2023-12-13 | 2024-03-22 | 艾兰得营养品泰州有限公司 | A functional jam (slurry) gel candy and its preparation method |
| CN118203062A (en)* | 2024-04-03 | 2024-06-18 | 善恩康生物科技（苏州）有限公司 | Probiotics soft candy and preparation process thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114732074B (en) | 2025-05-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN114732074A (en) | A kind of gel soft candy containing DHA and preparation method thereof | |
| CN109527167B (en) | DHA gel soft sweets and preparation method thereof | |
| JP6072781B2 (en) | Chewable soft capsule shell and chewable soft capsule | |
| CA2424535C (en) | Maltitol liquid formulation and the manufacturing process and uses thereof | |
| WO2021180064A1 (en) | Low-sugar or sugar-free pectin soft candy and preparation method thereof | |
| US20090074917A2 (en) | Low-calorie, no laxation bulking system | |
| CN101073368B (en) | Sugar-free gel soft candy and its production | |
| PT1326500E (en) | Encased food product with contrasting components | |
| CN102349592B (en) | A kind of konjac QQ sugar and preparation method thereof | |
| CN108471771A (en) | Process for the production of casting compounds and gelatin products | |
| CN110769702B (en) | Gelatin product comprising a core component and method of making the same | |
| CN112056444A (en) | Sandwich type gel candy and preparation method thereof | |
| CN116114780A (en) | A soft candy with effects of removing core and bursting, and its preparation method | |
| US20140287123A1 (en) | Sugar confectionary product on the basis of a gelatin gel and method for its production | |
| US20080026038A1 (en) | No laxation, low flatulence bulking system | |
| CN117179113A (en) | An iron-rich compound fruit juice gel product and its preparation method | |
| HK40072254A (en) | A dha-containing gummy candy and a preparation method thereof | |
| CN112998112A (en) | Non-animal gum soft sweet and preparation method thereof | |
| AU7717298A (en) | Confection with multiple juicy regions and methods for making the same | |
| CN113180136A (en) | Preparation method of gel soft sweets | |
| JP3312038B2 (en) | Gummy | |
| CN115697075A (en) | Gelatin and pectin soft candy composition for starch-free production | |
| JPH09191829A (en) | Marshmallow and production of the same | |
| RU2783182C1 (en) | Method for obtaining jelly candies | |
| RU2717497C1 (en) | Functional marmalade production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code | Ref country code:HK Ref legal event code:DE Ref document number:40072254 Country of ref document:HK | |
| GR01 | Patent grant | ||
| GR01 | Patent grant |