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Method for preparing nutrition soft sweets

A technology of fudge and nutrition, which is applied in the field of preparation of gel nutritional fudge, which can solve the problems of low nutrition enhancer, failure of nutrition enhancer, loss of nutrition enhancer, etc., and achieve stable amount of nutrition and less loss of nutrition , The effect of accelerating the drying speed

Active Publication Date: 2008-09-24
广东富味健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With the improvement of people's living standards, traditional jelly candies that only consist of sweeteners and gelling agents can no longer meet people's needs. The nutritional content of gummies is far lower than the content on the label, and some even cannot detect the nutritional content of the product label
This is because, during the processing of nutritious fudge, nutritional enhancers such as vitamins are generally added during the period from the curing of the material liquid to the time before the material liquid is poured and molded. Since the pouring molding and the heating and drying after molding are all at high temperature However, the nutritional enhancers added to the feed liquid are prone to oxidation at high temperatures, so those nutritional enhancers that are unstable to heat and oxygen will be lost in a large amount during the preparation of soft candies, resulting in The content of nutritional fortifiers is much lower than the amount added, and even some nutritional fortifiers are completely ineffective

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Prepare materials

[0024] Vitamin A 0.1g

[0025] Pectin 1.2g

[0026] White sugar 400g

[0027] Glucose 410.7g

[0028] Citric acid 8g

[0029] water 900g

[0030] 2. Preparation of nutritional fudge

[0031] 1) Add the pectin into the water according to the above amount, boil and fully dissolve;

[0032] 2) Add white granulated sugar and glucose to the glue, cook until completely dissolved;

[0033] 3) cooling the solution in which pectin, white granulated sugar and glucose are dissolved to a temperature of 38°C;

[0034] 4) Add citric acid and vitamin A to the cooling liquid, stir evenly, and obtain a feed liquid;

[0035] 5) forming and pouring the feed liquid;

[0036] 6) Send the poured material into the vacuum dryer for drying, and the vacuum degree is controlled at

[0037] -0.08Mpa to -0.07Mpa, the temperature is controlled at 25°C-30°C, the drying time is 11 hours, and the finished product with a moisture content of 18% is obtained.

Embodiment 2

[0039] 1. Prepare materials

[0040] Vitamin B 1 0.1g

[0041] Vitamin C 100g

[0042] Modified starch 250g

[0043] Lactose 200g

[0044] Glucose 332.8g

[0045] Malic acid 5g

[0046] Sodium citrate 10g

[0047] Edible lemon essence 2g

[0048] Edible tartrazine 0.1g

[0049] water 2000g

[0050] 2. Preparation of nutritional fudge

[0051] 1) Add the modified starch into water according to the above amount, and boil to fully dissolve;

[0052] 2) Add lactose and glucose to the starch solution and cook until completely dissolved;

[0053] 3) cooling the solution in which starch, lactose and glucose are dissolved to a temperature of 30° C.;

[0054] 4) Sodium citrate, malic acid, edible lemon flavor, edible lemon yellow pigment, vitamin B 1 , Add vitamin C to the cooling liquid, stir evenly, and obtain the feed liquid;

[0055] 5) forming and pouring the feed liquid;

[0056] 6) Send the poured material into a vacuum dryer for drying, the vacuum degree ...

Embodiment 3

[0058] 1. Prepare materials

[0059] Vitamin E 50g

[0060] Hyaluronic Acid 200g

[0061] Gum Arabic 450g

[0062] Maltitol 156g

[0063] Sorbitol 80g

[0064] Lactic acid 5g

[0065] Edible peppermint essence 8g

[0066] Edible caramel coloring 1g

[0067] water 1000g

[0068] 2. Preparation of nutritional fudge

[0069] 1) Add gum arabic into water according to the above amount, boil and fully dissolve;

[0070] 2) Add maltitol and sorbitol to the gum arabic solution and cook until completely dissolved;

[0071] 3) cooling the solution dissolved with gum arabic, maltitol, and sorbitol to a temperature of 35°C;

[0072] 4) Add lactic acid, edible peppermint essence, edible caramel coloring, vitamin E, and hyaluronic acid into the cooling liquid, and stir evenly to obtain a feed liquid;

[0073] 5) forming and pouring the feed liquid;

[0074] 6) Send the poured material into a vacuum dryer for drying, the vacuum degree is controlled at -0.09Mpa to -0.08Mpa, the temp...

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PUM

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Abstract

The invention provides a preparation method of nutritious soft sweets. The method overcomes the problems that the nutrient content is easy to be damaged and is lost overmuch, etc. in the preparation process by the existing preparation technique of the nutritious soft sweets. For the preparation technique of the invention, feed liquid containing high water content is cast and molded firstly, then is dried and dehydrated under the vacuum condition, when the feed liquid is added with a nutritious hardening agent, as well as dried and dehydrated at high temperature, the hot nutritious hardening agent with unstable oxygen is damaged or lost, thereby ensuring the quantity of the nutritious hardening agent added in the feed liquid keeps stable in the preparation process. The nutritious soft sweets obtained by the preparation method of the invention not only are excellent in color, smell and taste, but also have less loss of the nutritious hardening agent, and finally the quantity of the nutritious content contained by the product is also stable.

Description

technical field [0001] The invention relates to a preparation method of soft candy, in particular to a preparation method of gel nutritional soft candy containing vitamins and other nutritional ingredients. Background technique [0002] Gummy candy is a kind of candy with high moisture content, softness, elasticity and toughness. The current production process of jelly candy is generally: first dissolve the sweetener in water, then add the melted gelling agent, heat and mature , After the cured material liquid is cooled slightly, it is poured and molded immediately, and finally the finished product is obtained by drying. With the improvement of people's living standards, traditional jelly candies that only consist of sweeteners and gelling agents can no longer meet people's needs. The nutritional content of gummies is far lower than the content of its label, and some even cannot detect the nutritional content of the product label. This is because, during the processing of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/02A23L1/29A23L1/302A23L1/303A23L1/30A23L33/10
Inventor 刘谋泉
Owner 广东富味健康科技有限公司
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