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Preparation method of pectin nutritional jelly having high calcium salt content

A technology with high content of pectin, applied in confectionary, confectionary industry, food science, etc., can solve the problems of soft candy deformation, lack of related technology, and difficult for consumers to accept, and achieve the effect of increasing nutritional supplement function

Active Publication Date: 2013-06-12
SIRIO PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fudge prepared by this patent, after being placed at 40°C for 24 hours, the fudge will be severely deformed and even melted.
[0006] Publication number CN102511603A-"A high-calcium soft candy and its preparation method", according to the patented formula and process, it is impossible to successfully produce pectin soft candy with high calcium content. the impact of
[0007] To sum up, the daily calcium intake of Chinese residents is obviously insufficient, and the current calcium supplement products are not easily accepted by consumers due to ① traditional dosage forms (such as tablets and capsules); ② low content and poor taste; ③Shortcomings such as product instability

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation method of pectin nutritional jelly with high calcium salt content, comprising the steps of:

[0038] 1) Pectin Buffer Salt Mix

[0039] 25 parts of pectin are mixed with buffer salt to obtain a pectin buffer salt mixture; when the mixed pectin buffer salt mixture is dissolved in water to form a 10wt% solution, the pH value is 6.0;

[0040] 2) Pectin Dissolution:

[0041] Mix the pectin buffer salt mixture and 100 parts of white sugar evenly, add 300 parts of purified water at 85-100°C, and stir (stirring speed is 100r / min) to obtain a pectin solution;

[0042] 3) Buffer configuration:

[0043] Dissolve the buffer salt in an equal amount of purified water at 80°C to obtain a buffer solution, and keep the buffer solution at 80°C;

[0044] 4) Boil sugar:

[0045] Heat 100 parts of white sugar, 450 parts of glucose syrup, and 40 parts of purified water to 80°C. After they are completely dissolved, add the pectin solution obtained in step 2), and vacuum boi...

Embodiment 2

[0063] A preparation method of pectin nutritional fudge with high calcium salt content, the steps are as follows:

[0064] 1) Pectin Buffer Salt Mix

[0065] 10 parts of pectin are mixed with buffer salt to obtain a pectin buffer salt mixture; when the mixed pectin buffer salt mixture is dissolved in water to form a 10wt% solution, the pH value is 4.5;

[0066] 2) Dissolving pectin

[0067] Mix pectin buffer salt mixture and 60 parts of white sugar evenly, add 60 parts of purified water at 85-100°C, stir (stirring speed is 100r / min), add buffer, adjust the pH value of the solution to 6.0, and get pectin solution;

[0068] 3) Buffer configuration:

[0069] Completely dissolve the buffer salt with an equal amount of purified water at 80°C to obtain a buffer, and keep the buffer at 80°C;

[0070] 4) Boil sugar:

[0071] Heat 240 parts of white granulated sugar, 400 parts of starch syrup, and 40 parts of purified water to 80°C. After the sweetener is completely dissolved, add...

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PUM

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Abstract

The invention relates to a preparation method of a pectin nutritional jelly having a high calcium salt content, which comprises the following steps: mixing 10-25 parts of pectin and a proper amount of buffer salt to obtain a pectin / buffer salt mixture; mixing the pectin / buffer salt mixture and 20-150 parts of sweetening agent, and dissolving with 60-300 parts of hot water of 80-100 DEG C while stirring, thus obtaining a pectin solution; preparing a pectin / syrup mixed solution; preparing a calcium salt suspension; adding the calcium salt suspension into the pectin / syrup mixed solution to prepare a feed solution; casting the prepared feed solution into a mold; arranging the cast jelly in an environment of hot air, drying, and shaping; demolding at 18-26 DEG C; and performing surface treatment on the demolded jelly to obtain the product. The preparation method provided by the invention maximally reduces the influence of the calcium content on the shaping of the pectin jelly; the calcium salt content can be up to 25-350 parts; and the calcium-containing pectin jelly is favorable in temperature tolerance and mouthfeel and stable in calcium content.

Description

technical field [0001] The invention relates to a method for preparing soft candy, in particular to a method for preparing pectin nutritional soft candy with high calcium salt content. Background technique [0002] The 2002 survey on the nutrition and health status of Chinese residents showed that the average daily calcium intake of Chinese residents was 388.8mg, which was far lower than the AI ​​value (800mg / d) of the dietary nutrient reference intake of Chinese residents, and that of urban residents was 438.6 mg, 369.6mg for rural residents. The calcium intake level of most people only reaches 20%-60% of the AI ​​value, and less than 5% of the population reaches the AI ​​level, 4.8% in large cities, 3.1% in small and medium cities, 4.9% in first-class rural areas, and 4.9% in second- and third-tier rural areas. , The four types of rural areas are all around 2%. In the past 20 years, calcium intake showed a downward trend, from 694.5mg in 1982 to 405.4mg in 1992, and then...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36
Inventor 陈琼张本龙方素琼
Owner SIRIO PHARMA CO LTD
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