CN105994905A - Calcium supplementing fruit and vegetable soft candy - Google Patents
Calcium supplementing fruit and vegetable soft candy Download PDFInfo
- Publication number
- CN105994905A CN105994905A CN201610369439.0A CN201610369439A CN105994905A CN 105994905 A CN105994905 A CN 105994905A CN 201610369439 A CN201610369439 A CN 201610369439A CN 105994905 A CN105994905 A CN 105994905A
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegerable
- calcium
- soft sweet
- soft candy
- 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.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 57
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 28
- 239000011575 calcium Substances 0.000 title claims abstract description 28
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 28
- 235000012055 fruits and vegetables Nutrition 0.000 title abstract description 6
- 230000001502 supplementing effect Effects 0.000 title abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 32
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 18
- 241000894006 Bacteria Species 0.000 claims abstract description 16
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 16
- 239000004310 lactic acid Substances 0.000 claims abstract description 16
- 241001474374 Blennius Species 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 229920002558 Curdlan Polymers 0.000 claims abstract description 11
- 239000001879 Curdlan Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 11
- 235000019316 curdlan Nutrition 0.000 claims abstract description 11
- 229940078035 curdlan Drugs 0.000 claims abstract description 11
- PVXPPJIGRGXGCY-TZLCEDOOSA-N 6-O-alpha-D-glucopyranosyl-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)C(O)(CO)O1 PVXPPJIGRGXGCY-TZLCEDOOSA-N 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000016943 Muramidase Human genes 0.000 claims abstract description 9
- 108010014251 Muramidase Proteins 0.000 claims abstract description 9
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 9
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 229960000274 lysozyme Drugs 0.000 claims abstract description 9
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 9
- 239000004325 lysozyme Substances 0.000 claims abstract description 9
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 9
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 9
- 239000011718 vitamin C Substances 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 5
- 238000002347 injection Methods 0.000 claims abstract description 4
- 239000007924 injection Substances 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 44
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 14
- 229920006335 epoxy glue Polymers 0.000 claims description 12
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 8
- 229930182830 galactose Natural products 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000015192 vegetable juice Nutrition 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 5
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 5
- 235000015141 kefir Nutrition 0.000 claims description 5
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 240000007124 Brassica oleracea Species 0.000 claims description 3
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 3
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 3
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 3
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 claims description 3
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 3
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 3
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 3
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000021014 blueberries Nutrition 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 abstract description 5
- 239000008267 milk Substances 0.000 abstract description 5
- 210000004080 milk Anatomy 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 108010010803 Gelatin Proteins 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 229920000159 gelatin Polymers 0.000 abstract description 3
- 239000008273 gelatin Substances 0.000 abstract description 3
- 235000019322 gelatine Nutrition 0.000 abstract description 3
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000018109 developmental process Effects 0.000 abstract description 2
- 230000007661 gastrointestinal function Effects 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 210000003437 trachea Anatomy 0.000 abstract description 2
- 235000006667 Aleurites moluccana Nutrition 0.000 abstract 1
- 240000004957 Castanea mollissima Species 0.000 abstract 1
- 235000018244 Castanea mollissima Nutrition 0.000 abstract 1
- 208000001132 Osteoporosis Diseases 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000002604 ultrasonography Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 4
- 230000002708 enhancing effect Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000019614 sour taste Nutrition 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000675 anti-caries Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000005284 excitation Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 230000004223 radioprotective effect Effects 0.000 description 1
- 108091006091 regulatory enzymes Proteins 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000008728 vascular permeability Effects 0.000 description 1
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
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- A23G3/366—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 containing microorganisms, enzymes
-
- 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
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/02—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing microorganisms, enzymes, probiotics
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
-
- 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses calcium supplementing fruit and vegetable soft candy. The soft candy is prepared from the following raw materials: fruits and vegetables, xylooligosaccharides, skim milk, isomaltulose, red seaweed polysaccharides, curdlan, galactooligosaccharide, corn starch, Chinese chestnuts, edible salt, lactic acid bacteria, vitamin C and lysozyme. The provided calcium supplementing fruit and vegetable soft candy is delicate and smooth, has elasticity, is sour, sweet and tasty, mellow in milk fragrance, rich in organic calcium, and easy for absorption, satisfies consumer's nutrition and health needs, and can enhance gastrointestinal functions, promote growth and development, prevent osteoporosis, beautify features and care skin, enhance immunity, prevent oxidation, delay aging, maintain body's acid-base balance, and strengthen body. The red seaweed polysaccharides and curdlan are used to replace gelatin, so that the soft candy is safe in consumption, moderate in softness and hardness, fully of elasticity, can be swallowed in a whole, and easy to digest, and does not cause a threat to trachea. Fruit and vegetable soft candy syrup is repeatedly extruded, when the soft candy is injected to molds, the injection is conduced when an ultrasound is conducted to rapidly remove bubbles, and the elasticity and chewiness are increased.
Description
Technical field
The invention mainly relates to confection processing technique field, particularly relate to one and replenish the calcium fruit and vegerable soft sweet.
Background technology
Soft sweet is a kind of softness and micro-confection depositing elasticity, has transparent and translucent.The water content of soft sweet is higher, and generally 10 ~ 20%, based on the raw material such as gelatin, syrup, through multiple process operations, constitute and there is difformity, matter structure and fragrance, the exquisite and solid candy of resistance to preservation, having elasticity and chewiness, its profile is divided into various different shape with moulding process difference.
Calcium is the necessary mineral element of human body, mainly presented in crystal in skeleton and tooth, the 5% of mineral in health about percentage of liveweight, the 2% of calcium about percentage of liveweight, calcium is in addition to directly affecting height, can also the activity of regulatory enzyme, regulation hormone secretion, maintains normal neural excitation, improves sleep, reduce vascular permeability, maintain acid-base balance.
In recent years, the sales volume of soft sweet gradually steps up, and consumer has been not content with various sour-sweet fruit taste, rich and varied taste and nutrition could meet the mouthfeel of consumer, nutrition and health care demand, and fruit and vegerable soft sweet is with fruit and vegetable juice as main component, nutrition, safety, healthy.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide one and replenish the calcium fruit and vegerable soft sweet.
One is replenished the calcium fruit and vegerable soft sweet, is made up of the raw material of following weight portion: fruit and vegerable 110 ~ 120, oligomeric xylose 52 ~ 54, skim milk 22 ~ 24, isomaltulose 17 ~ 19, red seaweed polysaccharide 16 ~ 18, curdlan 11 ~ 13, oligomeric galactose 10 ~ 12, corn starch 4 ~ 5, Semen Castaneae 2 ~ 3, Sal 0.6 ~ 0.7, lactic acid bacteria 0.4 ~ 0.5, vitamin C 0.04 ~ 0.05, lysozyme 0.02 ~ 0.03.
Described fruit and vegerable, for one or more in Fructus Citri Limoniae, Fructus Cucurbitae moschatae, Citrullus vulgaris, Fructus Lycopersici esculenti, blue berry, purple cabbage, Fructus Cucumidis sativi, Folium Lycii.
Described lactic acid bacteria, is made up of the raw material of following weight ratio: Lactobacillus bulgaricus: Kefir grains: bacillus acidophilus=9 ~ 10:6 ~ 7:4 ~ 5, and the most activated.
A kind of preparation method of fruit and vegerable soft sweet of replenishing the calcium, its concrete steps include:
(1) select fruit and vegerable fresh, complete, harmless, clean, roguing, making beating, cross 120 ~ 140 mesh sieves, obtain fruit, vegetable juice；
(2) by red seaweed polysaccharide and curdlan mix homogeneously, obtain epoxy glue, add the distilled water of epoxy glue weight 1.6 ~ 1.8 times amount, be placed in 85 ~ 90 DEG C of water-baths, be stirred continuously to melting completely, obtain epoxy glue solution；
(3) skim milk and isomaltulose are added in fruit, vegetable juice, mix homogeneously, it is placed in 121 DEG C of sterilizings 22 ~ 24 minutes, is cooled to 38 ~ 44 DEG C, add lactic acid bacteria, stir, be placed in the calorstat of 40 ~ 42 DEG C fermentation 6 ~ 7 hours, adding epoxy glue solution, mix homogeneously, must ferment slurry；
(4) by oligomeric galactose, corn starch and Semen Castaneae mix homogeneously, pulverize, cross 140 ~ 160 mesh sieves, be placed in-44 ~-42 DEG C of vacuum lyophilizations to without moisture, prevent soft sweet from absorbing water, obtain Icing Sugar；
(5) Sal and oligomeric xylose being added in fermentation slurry, keep temperature 100 ~ 102 DEG C, 41 ~ 43 revs/min are stirred 20 ~ 25 minutes, cool the temperature to 80 ~ 90 DEG C, add vitamin C and lysozyme, repeatedly extrude 7 ~ 8 times, mix homogeneously, increases the elasticity of fruit and vegerable soft sweet, obtains fruit and vegerable soft sweet slurry；
(6) fruit and vegerable soft sweet slurry is injected in mould, marginal not enters, and limit 32 ~ 34KHz is ultrasonic, continues ultrasonic 10 ~ 12 minutes after injection, drive the bubble in fruit and vegerable soft sweet slurry, make dense structure, be placed in 12 ~ 14 DEG C and stand 25 ~ 30 minutes, the demoulding, excision forming, be placed in temperature be 41 ~ 43 DEG C, humidity be 63 ~ 65% environment in stand aging 6 ~ 8 hours, uniformly spread one layer of Icing Sugar, fruit and vegerable soft sweet of must replenishing the calcium；
(7) vacuum packaging, 110 ~ 120 μ W/cm2Ultraviolet-sterilization 30 ~ 40 minutes, obtains finished product.
Red seaweed polysaccharide: can enhancing immunity, anti-inflammation, antiviral, antioxidation, beauty and skin care, weight-reducing, radioprotective, antitumor.
The invention have the advantage that the one that the present invention provides is replenished the calcium fruit and vegerable soft sweet, fine and smooth smooth, flexible, sweet and sour taste, milk is strong, and calcium content is up to 51 ~ 53mg/kg, it is prone to absorb, the soft sweet kind on abundant market, meets consumer's nutrition and health care demand, can enhancing development, pre-preventing bone rarefaction, beauty and skin care, enhancing immunity, antioxidation, slow down aging, maintain body acid-base balance, building body；Fruit, vegetable juice carries out lactic acid bacteria fermentation together with milk, makes soft sweet rich in lactic acid bacteria and prebiotic substance, while chewing, it is possible to promote gastrointestinal function, removes intestinal rubbish, weight-reducing；Replacing gelatin, edible safety with red seaweed polysaccharide and curdlan, neither too hard, nor too soft, resilient enough, after whole is swallowed, it is easy to digestion, will not threaten trachea；Fruit and vegerable soft sweet is starched through repeatedly extruding, and when injecting mould, to enter limit ultrasonic for marginal not, quickly drives bubble out of, increases elastic and chewiness；Without white sugar and additive, it is possible to pre-anti-caries and fat generation, it is suitable for crowd in extensive range.
Detailed description of the invention
With specific embodiment, the present invention is described below.
Embodiment 1
One is replenished the calcium fruit and vegerable soft sweet, is made up of the raw material of following weight portion: Fructus Citri Limoniae 60, Fructus Cucurbitae moschatae 50, oligomeric xylose 52, skim milk 22, isomaltulose 17, red seaweed polysaccharide 16, curdlan 11, oligomeric galactose 10, corn starch 4, Semen Castaneae 2, Sal 0.6, lactic acid bacteria 0.4, vitamin C 0.04, lysozyme 0.02.
Described lactic acid bacteria, is made up of the raw material of following weight ratio: Lactobacillus bulgaricus: Kefir grains: bacillus acidophilus=9:6:4, and the most activated.
A kind of preparation method of fruit and vegerable soft sweet of replenishing the calcium, its concrete steps include:
(1) select fruit and vegerable fresh, complete, harmless, clean, roguing, making beating, cross 140 mesh sieves, obtain fruit, vegetable juice；
(2) by red seaweed polysaccharide and curdlan mix homogeneously, obtain epoxy glue, add the distilled water of epoxy glue weight 1.6 ~ 1.8 times amount, be placed in 90 DEG C of water-baths, be stirred continuously to melting completely, obtain epoxy glue solution；
(3) skim milk and isomaltulose are added in fruit, vegetable juice, mix homogeneously, it is placed in 121 DEG C of sterilizings 24 minutes, is cooled to 38 ~ 44 DEG C, add lactic acid bacteria, stir, be placed in the calorstat of 42 DEG C fermentation 7 hours, adding epoxy glue solution, mix homogeneously, must ferment slurry；
(4) by oligomeric galactose, corn starch and Semen Castaneae mix homogeneously, pulverize, cross 140 mesh sieves, be placed in-42 DEG C of vacuum lyophilizations to without moisture, prevent soft sweet from absorbing water, obtain Icing Sugar；
(5) Sal and oligomeric xylose being added in fermentation slurry, keep temperature 100 ~ 102 DEG C, 42 revs/min are stirred 25 minutes, cool the temperature to 90 DEG C, add vitamin C and lysozyme, repeatedly extruding 8 times, mix homogeneously, increase the elasticity of fruit and vegerable soft sweet, obtain fruit and vegerable soft sweet slurry；
(6) fruit and vegerable soft sweet slurry is injected in mould, marginal not enters, and limit 32KHz is ultrasonic, continues ultrasonic 10 minutes after injection, drive the bubble in fruit and vegerable soft sweet slurry, make dense structure, be placed in 14 DEG C and stand 30 minutes, the demoulding, excision forming, be placed in temperature be 43 DEG C, humidity be 64% environment in stand aging 7 hours, uniformly spread one layer of Icing Sugar, fruit and vegerable soft sweet of must replenishing the calcium；
(7) vacuum packaging, 115 μ W/cm2Ultraviolet-sterilization 35 minutes, obtains finished product.
Embodiment 2
One is replenished the calcium fruit and vegerable soft sweet, is made up of the raw material of following weight portion: Citrullus vulgaris 60, Fructus Lycopersici esculenti 55, oligomeric xylose 53, skim milk 23, isomaltulose 18, red seaweed polysaccharide 17, curdlan 12, oligomeric galactose 11, corn starch 4.5, Semen Castaneae 2.5, Sal 0.6, lactic acid bacteria 0.4, vitamin C 0.04, lysozyme 0.02.
Described lactic acid bacteria, is made up of the raw material of following weight ratio: Lactobacillus bulgaricus: Kefir grains: bacillus acidophilus=9 ~ 10:6 ~ 7:4 ~ 5, and the most activated.
Preparation method, with embodiment 1.
Embodiment 3
One is replenished the calcium fruit and vegerable soft sweet, is made up of the raw material of following weight portion: blue berry 60, purple cabbage 60, oligomeric xylose 54, skim milk 24, isomaltulose 19, red seaweed polysaccharide 18, curdlan 13, oligomeric galactose 12, corn starch 5, Semen Castaneae 3, Sal 0.7, lactic acid bacteria 0.5, vitamin C 0.05, lysozyme 0.03.
Described lactic acid bacteria, is made up of the raw material of following weight ratio: Lactobacillus bulgaricus: Kefir grains: bacillus acidophilus=10:7:5, and the most activated.
Preparation method, with embodiment 1.
Comparative example
Commercially available common soft sweet.
Embodiment and the subjective appreciation of comparative example soft sweet:
Randomly choosing 50 people, embodiment and comparative example are carried out subjective appreciation, the subjective appreciation of embodiment and comparative example soft sweet is shown in Table 1.
Table 1: embodiment and the subjective appreciation of comparative example soft sweet
| Project | Embodiment | Comparative example |
| Mouthfeel | Sweet and sour taste | Sweet |
| Fragrance | Milk is strong, natural | Essence taste |
| Matter structure | Neither too hard, nor too soft, fine and smooth elastic | Flexible |
| Outward appearance | Uniform color, size is neat | Uniform color, size is neat |
The result of table 1 shows, the fruit and vegerable soft sweet of replenishing the calcium that the present invention provides, sweet and sour taste, and milk is strong, and soft or hard is suitable, has chewiness, tissue exquisiteness, has stronger elasticity and toughness, without deliquescence.
Embodiment and effect of comparative example soft sweet defying age:
Randomly choose 200 experimenters, it is randomly divided into 4 groups, often organizing 50 people, select the age at 18 ~ 65 years old, physical condition is good, without obvious brain, the heart, liver, lung, kidney, Hematological Diseases, history without Long-term taking medicine, the soft sweet 10 grams of the most each this group edible, the tested time is 60 days, all carry out the inspection of blood, liver and immunology, and record check result in hospital before and after tested；Effect of embodiment and comparative example soft sweet defying age is shown in Table 2.
Table 2: embodiment and effect of comparative example soft sweet defying age
From table 2 it can be seen that the fruit and vegerable soft sweet of replenishing the calcium of embodiment, tested after, the index of the blood of experimenter, liver and immunology is significantly better than that comparative example, and body function strengthens, and illustrates that the fruit and vegerable soft sweet of replenishing the calcium that the present invention provides has obvious anti-senescence function.
Claims (4)
1. a fruit and vegerable soft sweet of replenishing the calcium, it is characterized in that, be made up of the raw material of following weight portion: fruit and vegerable 110 ~ 120, oligomeric xylose 52 ~ 54, skim milk 22 ~ 24, isomaltulose 17 ~ 19, red seaweed polysaccharide 16 ~ 18, curdlan 11 ~ 13, oligomeric galactose 10 ~ 12, corn starch 4 ~ 5, Semen Castaneae 2 ~ 3, Sal 0.6 ~ 0.7, lactic acid bacteria 0.4 ~ 0.5, vitamin C 0.04 ~ 0.05, lysozyme 0.02 ~ 0.03.
Fruit and vegerable soft sweet of replenishing the calcium the most according to claim 1, it is characterised in that described fruit and vegerable, for one or more in Fructus Citri Limoniae, Fructus Cucurbitae moschatae, Citrullus vulgaris, Fructus Lycopersici esculenti, blue berry, purple cabbage, Fructus Cucumidis sativi, Folium Lycii.
Fruit and vegerable soft sweet of replenishing the calcium the most according to claim 1, it is characterised in that described lactic acid bacteria, is made up of the raw material of following weight ratio: Lactobacillus bulgaricus: Kefir grains: bacillus acidophilus=9 ~ 10:6 ~ 7:4 ~ 5, and the most activated.
Replenish the calcium the most according to claim 1 the preparation method of fruit and vegerable soft sweet, it is characterised in that specifically include following steps:
(1) select fruit and vegerable fresh, complete, harmless, clean, roguing, making beating, cross 120 ~ 140 mesh sieves, obtain fruit, vegetable juice；
(2) by red seaweed polysaccharide and curdlan mix homogeneously, obtain epoxy glue, add the distilled water of epoxy glue weight 1.6 ~ 1.8 times amount, be placed in 85 ~ 90 DEG C of water-baths, be stirred continuously to melting completely, obtain epoxy glue solution；
(3) skim milk and isomaltulose are added in fruit, vegetable juice, mix homogeneously, it is placed in 121 DEG C of sterilizings 22 ~ 24 minutes, is cooled to 38 ~ 44 DEG C, add lactic acid bacteria, stir, be placed in the calorstat of 40 ~ 42 DEG C fermentation 6 ~ 7 hours, adding epoxy glue solution, mix homogeneously, must ferment slurry；
(4) by oligomeric galactose, corn starch and Semen Castaneae mix homogeneously, pulverize, cross 140 ~ 160 mesh sieves, be placed in-44 ~-42 DEG C of vacuum lyophilizations to without moisture, obtain Icing Sugar；
(5) Sal and oligomeric xylose being added in fermentation slurry, keep temperature 100 ~ 102 DEG C, 41 ~ 43 revs/min are stirred 20 ~ 25 minutes, cool the temperature to 80 ~ 90 DEG C, add vitamin C and lysozyme, repeatedly extrude 7 ~ 8 times, mix homogeneously, obtain fruit and vegerable soft sweet slurry；
(6) fruit and vegerable soft sweet slurry is injected in mould, marginal not enters, limit 32 ~ 34KHz is ultrasonic, continue after injection ultrasonic 10 ~ 12 minutes, be placed in 12 ~ 14 DEG C and stand 25 ~ 30 minutes, the demoulding, excision forming, be placed in temperature be 41 ~ 43 DEG C, humidity be 63 ~ 65% environment in stand aging 6 ~ 8 hours, uniformly spread one layer of Icing Sugar, fruit and vegerable soft sweet of must replenishing the calcium；
(7) vacuum packaging, 110 ~ 120 μ W/cm2Ultraviolet-sterilization 30 ~ 40 minutes, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610369439.0A CN105994905A (en) | 2016-05-30 | 2016-05-30 | Calcium supplementing fruit and vegetable soft candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610369439.0A CN105994905A (en) | 2016-05-30 | 2016-05-30 | Calcium supplementing fruit and vegetable soft candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994905A true CN105994905A (en) | 2016-10-12 |
Family
ID=57091493
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610369439.0A Pending CN105994905A (en) | 2016-05-30 | 2016-05-30 | Calcium supplementing fruit and vegetable soft candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994905A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991208A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of lactic acid bacteria adds calcium gel candy and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609820A (en) * | 2013-12-13 | 2014-03-05 | 北京市农林科学院 | Chinese chestnut jelly soft sweets and preparation method thereof |
| CN105124086A (en) * | 2015-08-03 | 2015-12-09 | 丁一方 | Sweet high-calcium strawberry soft sweets and preparation method thereof |
| CN105494860A (en) * | 2015-12-17 | 2016-04-20 | 安徽尚可艾食品有限公司 | Sugus capable of promoting gastrointestinal function |
| CN105494858A (en) * | 2015-12-17 | 2016-04-20 | 界首市奥源食品有限责任公司 | Beautifying and ageing preventing Switzerland sugar |
| CN105580950A (en) * | 2015-12-17 | 2016-05-18 | 安徽金诺食品有限公司 | Selenium enriched fruit Switzerland sugar |
| CN105594964A (en) * | 2015-12-17 | 2016-05-25 | 界首市奥源食品有限责任公司 | Nourishing lung-moistening Swiss sugar |
-
2016
- 2016-05-30 CN CN201610369439.0A patent/CN105994905A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609820A (en) * | 2013-12-13 | 2014-03-05 | 北京市农林科学院 | Chinese chestnut jelly soft sweets and preparation method thereof |
| CN105124086A (en) * | 2015-08-03 | 2015-12-09 | 丁一方 | Sweet high-calcium strawberry soft sweets and preparation method thereof |
| CN105494860A (en) * | 2015-12-17 | 2016-04-20 | 安徽尚可艾食品有限公司 | Sugus capable of promoting gastrointestinal function |
| CN105494858A (en) * | 2015-12-17 | 2016-04-20 | 界首市奥源食品有限责任公司 | Beautifying and ageing preventing Switzerland sugar |
| CN105580950A (en) * | 2015-12-17 | 2016-05-18 | 安徽金诺食品有限公司 | Selenium enriched fruit Switzerland sugar |
| CN105594964A (en) * | 2015-12-17 | 2016-05-25 | 界首市奥源食品有限责任公司 | Nourishing lung-moistening Swiss sugar |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108991208A (en) * | 2018-08-14 | 2018-12-14 | 河南金鹿堂药业有限公司 | A kind of lactic acid bacteria adds calcium gel candy and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018054A (en) | Low-fat surface mould mature soft cheese and preparation method thereof | |
| CN102423089A (en) | Core eel ball and preparation method thereof | |
| CN103734443B (en) | Method for preparing dried fruit of jerusalem artichoke by strain fermentation, obtained product and application thereof | |
| CN101411431A (en) | Garden stuff bean curd and technique of preparing the same | |
| CN104247734A (en) | Mulberry leaf pineapple cake and making method thereof | |
| CN105918742A (en) | Beverage capable of promoting sleep, expelling toxins, and nourishing skin | |
| CN105104679A (en) | Nougat with toxin expelling and beautifying effects | |
| CN103892267A (en) | Walnut and sesame honey and preparation method thereof | |
| CN105104488A (en) | Pearl-sized cake | |
| KR101465133B1 (en) | Jelly comprising mushrooms and methods for manufacturing thereof | |
| CN107593925A (en) | A kind of black soya bean black fungus soymilk and preparation method thereof | |
| CN102793211B (en) | Gorgon fruit egg roll and production method thereof | |
| CN102461619A (en) | Carrot biscuits for infants and preparation method thereof | |
| CN102461626A (en) | Wholewheat sesame honey biscuits and preparation method thereof | |
| CN107307407A (en) | A kind of fruit ferment drink | |
| KR102235300B1 (en) | Caramel composition containing dietary fiber | |
| CN105994905A (en) | Calcium supplementing fruit and vegetable soft candy | |
| CN101461555B (en) | Plant protein beverage and method for preparing the same | |
| CN1108477A (en) | Melissa health-care milk powder | |
| CN102669564A (en) | Sweet soup balls with mulberry fillings and preparing method thereof | |
| CN1875771B (en) | Health drink with microelements | |
| CN104814436B (en) | A kind of Ulvaceae algae functional oligose composite chewable tablet | |
| CN107183287A (en) | A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit | |
| CN109452627A (en) | A kind of preparation method of Semen sesami nigrum walnut honeyed bolus | |
| CN1048857C (en) | Fruit good for memory and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |
|
| RJ01 | Rejection of invention patent application after publication |