CN103141649A - Preparation method of pectin nutritional jelly having high calcium salt content - Google Patents
Preparation method of pectin nutritional jelly having high calcium salt content Download PDFInfo
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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
The present invention relates to a kind of preparation method of soft sweets, especially relate to a kind of pectin nutrition soft sweets preparation method of high-load calcium salt.
Background technology
Chinese residents nutrition in 2002 and investigation of health conditions show, the average every standard day for human beings calcium intake of China resident is 388.8mg, far below the AI value (800mg/d) of China's dietary nutrition of urban residents element with reference to intake, the city dweller is 438.6mg, and urban residents are 369.6mg.The absorption level of most people calcium only reaches 20%-60% of AI value, reaches crowd's less than 5% of AI level, and the big city is 4.8%, and small and medium-sized cities are that 3.1%, one class rural area is that 4.9%, two, three, four class rural areas are all in 2% left and right.Between in the past 20 years, calcium intake is on a declining curve, from the 694.5mg of nineteen eighty-two, drops to the 405.4mg of 1992, then drops to the 388.8mg of 2002.
The acalcicosis main manifestations is the bone pathology, as rickets, osteoporosis etc.Testing result to China's more than 5000 40-93 years old resident's bone densities in 5 areas shows, the osteoporosis illness rate is 11.5%, the women is that the 19.9%[Pueraria lobota can be helped. Chinese nutrition science pandect (front page). and Beijing: People's Health Publisher, 2004:1638,523-524]; Show for the morbidity statistics of children rachitis, the south China area is 20% left and right, and northern certain areas are up to 50%; Show according to Shanghai, the investigation of one of Pekinese, in 50-60 years old populations, osteoporosis illness rate Shanghai is 25.96%, and Beijing is 21.3%, in 60-70 years old populations, Shanghai is 54.80%, Beijing is 53.80%, and in 70-80 years old populations, Shanghai is 67.53%, and Beijing is Zhao's 73.1%[method Drain. Chinese residents calcium nutrition problem. and Shanghai medicine, 1998,4:8].
Jelly work is a kind of of gel candy, be characterized in various in style, different modeling, low sugariness, low in calories, population is pliable and tough, food and oiliness, easy to digest etc., with its fine and smooth tissue morphology and fresh fruit local flavor and famous, pectin has the function of the angiocardiopathies such as lipopenicillinase, step-down, hypoglycemic, prevention of arterial sclerosis in addition, deeply is subjected to numerous clients' favor.And the production of jelly work, its gelling performance mainly is subjected to the impact of temperature, pH value, solid content and ion.Calcium ion can be combined with pectin molecule, affect the interaction between pectin molecule, make pectin form thixotropic fluid from pseudoplastic behavior solution, begin to the thixotropy solution with plastic yield again to tough and tensile gel from simple character as water, thereby affect interaction between pectin molecule.
China Patent Publication No. is CN1504100A, and name is called: " a kind of high-calcium soft candy and preparation method thereof ", it uses colloid to be carragheen, and calcium compound content is 5～15%.And adopt the standby soft sweets of this patent system, and it is after 40 ℃ of placement 24h, and phenomenon even appears melting in soft sweets generation gross distortion.
Publication number CN102511603A-" a kind of high-calcium soft candy and preparation method thereof " according to formula and the technique of patent, can't make the jelly work of those high in calcium smoothly, and it does not have correlation technique, solves calcium salt to the problem that affects of jelly work moulding.
In sum, the daily intake of China resident calcium is obviously not enough, and the product of replenishing the calcium at present because there being 1. conventional dosage forms (as tablet, capsule), is difficult for being accepted by the consumer; 2. content is low, and mouthfeel is poor; The shortcoming such as 3. product is unstable.And the present invention is combined calcium-nutrition intensifying agent with jelly work, effectively overcomes above-mentioned existing problems.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of pectin nutrition soft sweets preparation method of high-load calcium salt.The pectin nutrition soft sweets of the method preparation, calcium does not affect jelly work moulding, stable production process; Temperature tolerance is good; Mouthfeel is good; Calcium content is stable.
For solving the problems of the technologies described above, the pectin nutrition soft sweets preparation method of a kind of high-load calcium salt of the present invention comprises the steps:
1) 10 parts～25 parts pectin are mixed with appropriate buffer salt, get pectin buffer salt mixture;
2) pectin buffer salt mixture is mixed with 20～150 parts of sweeteners, the hot water stirring and dissolving with 60～300 parts 80～100 ℃ gets pectin solution;
3) get buffer salt, dissolve fully with the water of 1～2 times of weight, get buffer salt solution;
4) with 100～800 parts of sweeteners, add 40～200 parts of water, be heated to 90～110 ℃ of infusions to dissolving fully; Add pectin solution, infusion to solid content is 75～80%, and adding buffer salt solution to regulate the pH value is 4.2～4.8, and insulation gets the pectin syrup mixed liquor at 85～95 ℃;
5) add 25 parts～350 parts calcium salts in water, dispersed with stirring is even, and its concentration is 25～45wt%; Adding buffer salt solution to regulate the pH value is 4.0～4.6, and insulation gets the calcium salt suspension at 80～90 ℃;
6) the calcium salt suspension is added in the pectin syrup mixed liquor, adding buffer salt solution regulator solution pH value is 3.2～4.0, and solid content is 72～76%, and holding temperature is 90～95 ℃, obtains feed liquid;
7) with deployed feed liquid, be poured in mould;
8) with the soft sweets of cast, be placed in hot blast environment drying and moulding; And 18～26 ℃ of demouldings;
9) with the soft sweets after the demoulding, carry out surface treatment, obtain product.
Preferably, in step 1), when mixed pectin buffer salt mixture was dissolved in water and becomes 10wt% solution, the pH value was 4.5～6.5.
Preferably, described pectin is selected from one or more in following material: low ester slow hardening type pectin (refers to that esterification degree is less than 50%, gelation rate is slow), high ester slow hardening type pectin (refer to esterification degree greater than 50%, gelation rate is slow), amidated pectin (refer to pectin make through amidation process).
Preferably, described calcium salt is selected from one or more in following material: tricalcium phosphate, calcium monohydrogen phosphate, calcium phosphate dibasic anhydrous, calcium gluconae, calcium lactate, calcium citrate, newborn mineral salt.
Preferably, described calcium salt is 50-200 part, and more preferably, described calcium salt is 70-150 part; Most preferably, described calcium salt is 100-120 part.
Preferably, described buffer salt is selected from one or more in following material: citric acid, malic acid, fumaric acid, lactic acid, tartaric acid, natrium citricum, potassium citrate, tertiary sodium phosphate, tripotassium phosphate, calgon.
Preferably, described sweetener is selected from one or more in following material: white granulated sugar, starch syrup, maltitol, D-sorbite, xylitol, mannitol, antierythrite, isomalt.
Preferably, the mixed proportion of described pectin and sweetener is 1:4～10.
Preferably, described heated-air drying temperature is 30～50 ℃.
Preferably, described surface treatment is polishing, sand cutting.
The technical method of preparation method of the present invention and existing jelly work is compared, and has following beneficial effect:
1, preparation method of the present invention, by the interpolation of buffer salt, will be subject to those high in calcium ion (25 parts～350 parts) impact and the pectin of rapid shaping becomes the pectin that is not subjected to calcium ion effect, does not condense, be conducive to soft sweets cast, moulding, can realize continuously, produce in enormous quantities.Art methods only can be added the calcium salt content below 20 parts, and its pectin easily condenses under those high in calcium ion (25 parts～350 parts) exists, and can't pour into a mould, moulding, can't realize production.
2, preparation method of the present invention, the allotment of the pectin of step 1), step 4) pectin syrup mixed liquor, step 5) calcium salt suspension, step 6) in process, the pH value all there is strict demand, just can guarantees to add after the high-load calcium salt without condensing phenomenon, can realize producing.Art methods is only carried out requirement to the allotment process pH value, according to this art methods, the phenomenon of condensing occurs in step 6 allotment, can't make final high-calcium soft candy, can't realize producing.
3, preparation method of the present invention, the calcium salt that adds high-load is prepared into jelly work, increases the nutritional supplementation function of jelly work calcium constituent.Art methods can't realize the interpolation of those high in calcium, can't make jelly work really possess the calcium-nutrition intensifying function.
In sum:
1, preparation method of the present invention has reduced the content of calcium to greatest extent on the impact of jelly work moulding, and calcium salt content can be up to 25 parts～and 350 parts;
2, calcic jelly work temperature tolerance is good;
3, mouthfeel is good; Calcium content is stable.
The specific embodiment
Embodiment 1
A kind of preparation method of pectin nutrition soft sweets of high-load calcium salt comprises the steps:
1) the pectin buffer salt mixes
25 parts of pectin are mixed with buffer salt, get pectin buffer salt mixture; When mixed pectin buffer salt mixture was dissolved in water and becomes 10wt% solution, the pH value was 6.0;
2) pectolysis:
With pectin buffer salt mixture, 100 portions of white granulated sugars, mix, add with the purified water of 85～100 ℃, 300 parts, and stir (mixing speed is 100r/min), get pectin solution;
3) buffer solution configuration:
Get buffer salt with equivalent, the purified water dissolving of 80 ℃, obtain buffer solution, and with the buffer solution insulation at 80 ℃;
4) stir off:
100 portions of white granulated sugars, 450 parts of glucose syrups, 40 parts of purified water are heated to 80 ℃, until completely dissolved, add step 2) pectin solution that obtains, to be concentrated into solid content be 80% in the vacuum infusion under 90 ℃ of conditions, and add buffer solution, controlling the pH value is 4.2, makes the pectin syrup mixed liquor;
5) calcium salt soln:
Add 350 parts of calcium salts in 100 parts of water, after dispersed with stirring was even, adding buffer solution to regulate the pH value was 4.6, gets the calcium salt suspension, and the calcium salt suspension is incubated at 85 ℃;
6) allotment:
The calcium salt suspension is added the pectin syrup mixed liquor, add buffer solution, regulating the pH value is 3.2, makes that in mixed liquor, solid content is 76%, then adds 4 parts of essence, obtains feed liquid; In above-mentioned allocation process, feed temperature remains on 90 ℃;
7) cast:
It is 90 ℃ that the casting equipment insulation is set, and feed liquid is poured in mould; Deliver to 50 ℃ of drying sheds and carry out drying;
8) demoulding, polishing:
Soft sweets after dry the end carry out the demoulding, polishing, make product.
Contrast test:
With the sample of above-described embodiment 1 and patent " a kind of high-calcium soft candy and preparation method thereof " (CN1504100A) embodiment 1 sample carry out following aspect relatively, result is as follows:
1) the main employing gelatin of preparation method: patent CN1504100A embodiment 1 is colloid; And preparation method of the present invention, employing pectin is colloid.If according to the preparation method of patent CN1504100A, make the jelly work of high-load, condense immediately add calcium salt in step 6 after, can't realize subsequent operation.
2) temperature tolerance is investigated: two kinds of samples are placed in 40 ℃, the climatic chamber of 75%RH observe, embodiment 1 sample amorphism is unchanged, and patent CN1504100A embodiment 1 sample gross distortion in 24h;
3) mouthfeel investigation: by two kinds of samples are carried out sensory evaluation at matter structure, smell, sophistication, with scoring in 0～10 minute, comprehensive grading higher than 18 for can accept product, its result such as following table 1:
Table 1 embodiment 1 and patent CN1504100A sensory evaluation:
| Sample | Embodiment 1 | Patent CN1504100A embodiment 1 |
| The matter structure | 8 | 8 |
| Smell | 8 | 5 |
| Taste | 9 | 4 |
| Comprehensive grading | 25 | 17 |
Conclusion: investigate and sensory evaluation according to temperature tolerance, embodiment 1 sample has clear superiority aspect product stability, and is easily accepted by the consumer.
Embodiment 2
A kind of preparation method of pectin nutrition soft sweets of high-load calcium salt, step is as follows:
1) the pectin buffer salt mixes
10 parts of pectin are mixed with buffer salt, get pectin buffer salt mixture; When mixed pectin buffer salt mixture was dissolved in water and becomes 10wt% solution, the pH value was 4.5;
2) pectolysis
Pectin buffer salt mixture, 60 portions of white granulated sugars are mixed, add with the purified water of 60 parts 85～100 ℃, and stir (mixing speed is 100r/min), add buffer solution, regulator solution pH value is 6.0, gets pectin solution;
3) buffer solution configuration:
Buffer salt with equivalent, the purified water dissolve complete of 80 ℃, is obtained buffer solution, and with the buffer solution insulation at 80 ℃;
4) stir off:
240 portions of white granulated sugars, 400 parts of starch syrups, 40 purified water are heated to 80 ℃, after sweetener dissolves fully, add pectin solution, to be concentrated into solid content be 80% in the vacuum infusion under 90 ℃ of conditions, and add buffer solution, controlling the pH value is 4.8, makes the pectin syrup mixed liquor;
5) calcium salt soln:
Add the newborn mineral salt of 25 parts in 75 parts of water, after dispersed with stirring was even, being adjusted to the pH value with buffer solution was 4.0, is incubated 85 ℃, gets the calcium salt suspension;
6) allotment:
The calcium salt suspension is added above-mentioned pectin syrup mixed liquor, add buffer solution, regulating the pH value is 4.0, makes that in mixed liquor, solid content is 7,6%, then adds successively 0.6 part of pigment and 5 parts of essence, obtains feed liquid; In above-mentioned allocation process, feed temperature remains on 90 ℃;
7) cast:
It is 90 ℃ that the casting equipment insulation is set, and feed liquid is poured in mould; Deliver to 50 ℃ of drying sheds and carry out drying;
8) demoulding, polishing:
Soft sweets after dry the end carry out the demoulding, sand cutting, make product.
Obviously, the above embodiment of the present invention is only for example of the present invention clearly is described, and is not to be restriction to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give all embodiments exhaustive.Everyly belong to the row that apparent variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (9)
1. the pectin nutrition soft sweets preparation method of a high-load calcium salt, is characterized in that, comprises the steps:
1) 10 parts～25 parts pectin are mixed with appropriate buffer salt, get pectin buffer salt mixture;
2) pectin buffer salt mixture is mixed with 20～150 parts of sweeteners, the hot water stirring and dissolving with 60～300 parts 80～100 ℃ gets pectin solution;
3) get buffer salt, dissolve fully with the water of 1～2 times of weight, get buffer salt solution;
4) with 100～800 parts of sweeteners, add 40～200 parts of water, be heated to 90～110 ℃ of infusions to dissolving fully; Add pectin solution, infusion to solid content is 75～80%, and adding buffer salt solution to regulate the pH value is 4.2～4.8, and insulation gets the pectin syrup mixed liquor at 85～95 ℃;
5) add 25 parts～350 parts calcium salts in water, dispersed with stirring is even, and its concentration is 25～45wt%; Adding buffer salt solution to regulate the pH value is 4.0～4.6, and insulation gets the calcium salt suspension at 80～90 ℃;
6) the calcium salt suspension is added in the pectin syrup mixed liquor, adding buffer salt solution regulator solution pH value is 3.2～4.0, and solid content is 72～76%, and holding temperature is 90～95 ℃, obtains feed liquid;
7) with deployed feed liquid, be poured in mould;
8) with the soft sweets of cast, be placed in hot blast environment drying and moulding; And 18～26 ℃ of demouldings;
9) with the soft sweets after the demoulding, carry out surface treatment, obtain product.
2. method according to claim 1 is characterized in that: preferably, in step 1), when mixed pectin buffer salt mixture was dissolved in water and becomes 10wt% solution, the pH value was 4.5～6.5.
3. method according to claim 1, it is characterized in that: preferably, described pectin is selected from one or more in following material: low ester slow hardening type pectin, high ester slow hardening type pectin, amidated pectin.
4. method according to claim 1, it is characterized in that: preferably, described calcium salt is selected from one or more in following material: tricalcium phosphate, calcium monohydrogen phosphate, calcium phosphate dibasic anhydrous, calcium gluconae, calcium lactate, calcium citrate, newborn mineral salt.
5. method according to claim 1, it is characterized in that: preferably, described buffer salt is selected from one or more in following material: citric acid, malic acid, fumaric acid, lactic acid, tartaric acid, natrium citricum, potassium citrate, tertiary sodium phosphate, tripotassium phosphate, calgon.
6. method according to claim 1, it is characterized in that: preferably, described sweetener is selected from one or more in following material: white granulated sugar, starch syrup, maltitol, D-sorbite, xylitol, mannitol, antierythrite, isomalt.
7. method according to claim 1 is characterized in that: preferably, and step 2) in, the mixed proportion of described pectin and sweetener is 1:4～10.
8. method according to claim 1, it is characterized in that: preferably, in step 8), described heated-air drying temperature is 30～50 ℃.
9. method according to claim 1, it is characterized in that: preferably, in step 9), described surface treatment is polishing, sand cutting.
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| CN105341284A (en) * | 2015-10-08 | 2016-02-24 | 南京轶萃康健康科技有限公司 | Food suitable for enriching calcium for females and making method of food |
| CN105746829A (en) * | 2015-09-16 | 2016-07-13 | 青岛海之林生物科技开发有限公司 | Sodium alginate nougat and preparation method thereof |
| CN106359802A (en) * | 2015-07-23 | 2017-02-01 | 中粮集团有限公司 | Milk mineral DHA gel soft sweet and production method thereof |
| CN107410648A (en) * | 2017-08-30 | 2017-12-01 | 广州富诺营养科技有限公司 | A kind of newborn mineral gels candy and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106359802A (en) * | 2015-07-23 | 2017-02-01 | 中粮集团有限公司 | Milk mineral DHA gel soft sweet and production method thereof |
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| CN105341284A (en) * | 2015-10-08 | 2016-02-24 | 南京轶萃康健康科技有限公司 | Food suitable for enriching calcium for females and making method of food |
| CN107410648A (en) * | 2017-08-30 | 2017-12-01 | 广州富诺营养科技有限公司 | A kind of newborn mineral gels candy and preparation method thereof |
| CN107410648B (en) * | 2017-08-30 | 2021-02-12 | 广州富诺营养科技有限公司 | Milk mineral salt gel candy and preparation method thereof |
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Address after: 515057 No. 83, Taishan Road, Longhu District, Guangdong, Shantou Patentee after: SIRIO HEALTH TECHNOLOGY CO., LTD. Address before: 515041, No. 11, South Street, Zhujiang Road, Shantou, Guangdong, Mount Huangshan Patentee before: Sirio Pharma Co., Ltd. |