CN107397031A - Mulberry anthocyanin soft sweets and preparation method - Google Patents
Mulberry anthocyanin soft sweets and preparation method Download PDFInfo
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- CN107397031A CN107397031A CN201710677845.8A CN201710677845A CN107397031A CN 107397031 A CN107397031 A CN 107397031A CN 201710677845 A CN201710677845 A CN 201710677845A CN 107397031 A CN107397031 A CN 107397031A
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- soft sweets
- anthocyanin
- mulberry anthocyanin
- mulberry
- gelatin
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- 239000004410 anthocyanin Substances 0.000 title claims abstract description 66
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 66
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 66
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 66
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 32
- 240000000249 Morus alba Species 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 64
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 108010010803 Gelatin Proteins 0.000 claims abstract description 20
- 239000008273 gelatin Substances 0.000 claims abstract description 20
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 20
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 16
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 16
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 12
- 238000001802 infusion Methods 0.000 claims abstract description 11
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract description 8
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 8
- 229940035436 maltitol Drugs 0.000 claims abstract description 8
- 235000010449 maltitol Nutrition 0.000 claims abstract description 8
- 239000000845 maltitol Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 9
- 150000005846 sugar alcohols Chemical class 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 6
- 230000002441 reversible effect Effects 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 19
- 239000000523 sample Substances 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 208000008589 Obesity Diseases 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 235000020824 obesity Nutrition 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 238000002835 absorbance Methods 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000009413 insulation Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 230000002058 anti-hyperglycaemic effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 240000004385 Centaurea cyanus Species 0.000 description 1
- 235000005940 Centaurea cyanus Nutrition 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000003579 anti-obesity Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000007336 cyanidin Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 208000030159 metabolic disease Diseases 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- HKUHOPQRJKPJCJ-UHFFFAOYSA-N pelargonidin Natural products OC1=Cc2c(O)cc(O)cc2OC1c1ccc(O)cc1 HKUHOPQRJKPJCJ-UHFFFAOYSA-N 0.000 description 1
- 235000006251 pelargonidin Nutrition 0.000 description 1
- XVFMGWDSJLBXDZ-UHFFFAOYSA-O pelargonidin Chemical compound C1=CC(O)=CC=C1C(C(=C1)O)=[O+]C2=C1C(O)=CC(O)=C2 XVFMGWDSJLBXDZ-UHFFFAOYSA-O 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a kind of Mulberry anthocyanin soft sweets, its raw material is made up of the composition of following mass content：Maltitol 40%~60%, gelatin 7%~11%, D-sorbite 1%, citric acid 0.1%~1%, Mulberry anthocyanin 5~15%, flavoring essence 0.1~0.3%, potassium sorbate 0.04~0.1%；Water as surplus.The present invention further simultaneously discloses the preparation method of above-mentioned Mulberry anthocyanin soft sweets, including Feedstock treating, infusion, addition auxiliary material, the dry demoulding, glazing packaging.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of Mulberry anthocyanin soft sweets and preparation method thereof.
Background technology
Obesity can improve angiocardiopathy, apoplexy, cancer, II as a kind of social chronic disease of more complication
The illness rate of patients with type Ⅰ DM and other incretion metabolism diseases, or even the life-span is influenceed, the harm to China's residents ' health is increasingly tight
Weight.At present, up to 16.1%, the average overweight rate of Adult group has reached the average obesity rates of China's younger population respectively with obesity rates
30.6%th, 12.1%, and often increased (＞ 4%) with faster speed every year.Scientists are all finding science, safely, effectively
Method of weight-reducing.
Anthocyanin source is natural, has good colorability and numerous bioactivity, its preventive and therapeutic effect to obesity
Having obtained multi-party research confirms, can turn into food additives or the function of health food factor, but because anthocyanin application study is present
Certain difficulty, rare related product occur, and exploitation anthocyanin is as the significant of anti-obesity functional food and concern.
Soft sweets are a kind of common the confectionery industries on the market, as health hall grow up happy, good baby's benefit soft sweets type nutriment,
The health of Disney gold 100 chews film etc..Soft sweets, can be by numerous consumption because of the mouthfeel with soft, high resilience and toughness
Person receives.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of Mulberry anthocyanin soft sweets and preparation method thereof, this soft sweets is tasty and refreshing
Without sweet, and there is more obvious fat-reducing and antihyperglycemic.
In order to solve the above-mentioned technical problem, the present invention provides a kind of Mulberry anthocyanin soft sweets, and its raw material is contained by following quality
The composition composition of amount：
As the improvement of the Mulberry anthocyanin soft sweets of the present invention, its raw material is made up of the composition of following mass content：
Maltitol 50%, gelatin 9%, D-sorbite 1%, citric acid 0.9%, Mulberry anthocyanin 10%, flavoring essence
0.15%th, potassium sorbate 0.1%, water 28.85%.
That is, consisted of the following composition per 100kg Mulberry anthocyanin soft sweets：Maltitol 50kg, gelatin 9kg, D-sorbite
1kg, citric acid 0.9kg, Mulberry anthocyanin 10kg, flavoring essence 0.15kg, potassium sorbate 0.1kg and water 28.85kg.
The present invention also provides a kind of preparation method of Mulberry anthocyanin soft sweets simultaneously, the formula of its raw material as described above,
Comprise the following steps successively：
(1) Feedstock treating：
Part water is added in gelatin, (heating-up temperature need to only ensure that gelatin can dissolve) is dissolved by heating and is made into gelatin matter
Measure the gelatin solution that content is 40 ± 5%；
Explanation：60 ± 5 DEG C of insulations of gelatin solution of gained are standby；
Remaining water is added in maltitol and D-sorbite, obtains sugar alcohol material liquid；
(2) infusion：
Sugar alcohol material liquid is heated to 270 ± 20 DEG C of infusions until solid quality content stops heating up to 80 ± 2%；
(3) auxiliary material is added
Gelatin solution is added into the sugar alcohol liquid after the infusion obtained by step (2), it is well mixed in 90 ± 5 DEG C, then
It is well mixed after citric acid, flavoring essence, potassium sorbate and Mulberry anthocyanin are added under heat-retaining condition, reverse mould；
(4) demoulding is dried；
(5) glazing is packed.
As the improvement of the preparation method of the Mulberry anthocyanin soft sweets of the present invention, the drying demoulding of the step (4) is：Will
The soft sweets for completing reverse mould are placed under normal temperature low moisture environments (temperature is 20~25 DEG C, relative humidity is 20%~30%), and lucifuge is done
Dry 48 ± 2h, it is stripped after the completion of drying.
As the further improvement of the preparation method of the Mulberry anthocyanin soft sweets of the present invention, the glazing bag of the step (5)
Fill and be：Candy oil polish is taken, soft sweets surface is evenly coated in banister brush or cotton swab, is packed and (packed) after drying.
In the present invention, all the components as raw material can be obtained by mode purchased in market；Mulberry anthocyanin it is main
Index is：Determination of Polyphenols is 717.13mg, general flavone content 743.53mg in every gram of sample；Key component is corn flower
Element -3- glucosides, Cyanidin -3- rutinosides, pelargonidin -3- glucosides, content is respectively in every gram of sample
477.80mg 245.06mg, 9.66mg.
Acid system is advantageous to improve the stability of anthocyanin in soft sweets, and the present invention is using Mulberry anthocyanin as health food work(
The energy factor, function soft sweets of the exploitation with Weight-reducing and lipid-lowering effect.The Mulberry anthocyanin soft sweets of the present invention, there is the work(of Weight-reducing and lipid-lowering
Effect.This soft sweets is adapted to each age level crowd to eat, and can be eaten instead of health products.The soft sweets of the present invention are tasty and refreshing without sweet,
And there is more obvious fat-reducing and antihyperglycemic.And abundance, technique are simple, stability is good, are easy to storage, mouthfeel popular
The advantages that, possess productibility and preferable market potential.
Embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This.
Embodiment 1, a kind of preparation method of Mulberry anthocyanin soft sweets, by the composition constitutive material (100kg) of following weight：
Maltitol 50kg, gelatin 9kg, D-sorbite 1kg, citric acid 0.9kg, Mulberry anthocyanin 10kg, flavoring essence 0.15kg, mountain
Potassium sorbate 0.1kg and water 28.85kg；
Follow the steps below successively：
(1) Feedstock treating：
Gelatin and partial water (13.5kg) are added in a reservoir, and being heated to 100 DEG C makes Gelatin, skims and floats on the surface
Impurity, vessel port covers aluminium foil to reduce moisture evaporation, and 60 DEG C of insulations are standby；It is molten so as to obtain the gelatin that gelatine content is 40%
Liquid；
Remarks explanation：It is very little to skim influence of the impurity to gelatin solution weight, therefore ignores.
Remaining 15.35kg water is added in maltitol and D-sorbite, is well mixed, obtains sugar alcohol material liquid
(66.35kg)；It is standby.
(2) infusion：
Sugar alcohol material liquid (66.35kg) is placed in big fire heating (heating-up temperature is about 270 DEG C), infusion to solid content
Up to 80% (i.e. infusion to weight is 63.75kg), stop heating.
(3) auxiliary material is added：
Gelatin solution obtained by step (1) is added into sugar alcohol liquid of the infusion obtained by step (2) after good, it is mixed in 90 DEG C
Citric acid, flavoring essence, potassium sorbate and Mulberry anthocyanin are added after closing uniformly, under the conditions of insulation (90 DEG C) to be well mixed, and are entered
Row reverse mould.
(4) demoulding is dried：
The soft sweets for completing reverse mould are placed in normal temperature low humidity (temperature is 20~25 DEG C, relative humidity is 20%~30%) environment
Under, lucifuge dries 48h, is stripped after the completion of drying.
(5) glazing packaging (this is routine techniques)
Appropriate candy oil polish is taken, soft sweets surface is evenly coated in banister brush or cotton swab, is packed after drying.
Comparative example 1-1, by composition of raw materials in embodiment 1 " citric acid 0.9kg, water 28.85kg " make " citric acid into
0.6kg, water 29.15kg ", remaining is equal to embodiment 1.
Comparative example 1-2, by the composition of raw materials of embodiment 1 " citric acid 0.9kg, water 28.85kg " make " citric acid into
0.3kg, water 29.45kg ", remaining is equal to embodiment 1.
Comparative example 1-3, by the composition of raw materials of embodiment 1 " citric acid 0.9kg, water 28.85kg " make " citric acid into
1.5kg, water 28.25kg ", remaining is equal to embodiment 1.
Comparative example 1-4, by the composition of raw materials of embodiment 1 " potassium sorbate 0.1kg, water 28.85kg " make " potassium sorbate into
0.07kg, water 28.88kg ", remaining is equal to embodiment 1.
Comparative example 1-5, by the composition of raw materials of embodiment 1 " potassium sorbate 0.1kg, water 28.85kg " make " potassium sorbate into
0.04kg, water 28.91kg ", remaining is equal to embodiment 1.
Experiment one, the research of anthocyanin processing stability
Anthocyanin property is influenceed by environmental pH, is a kind of natural materials of less stable.Anthocyanin soft sweets are probed into exist
The change of anthocyanin content can provide important foundation for the application of research anthocyanin in its process.This experimental study is not
Influence of the same level citric acid addition to anthocyanin processing stability, experimental result are shown in Table 1.
(1) drafting of anthocyanin content standard curve
50mg anthocyanin mark product are weighed, after being dissolved with a small amount of 0.1% citric acid solution, with 25ml volumetric flasks, with 0.1% lemon
Lemon acid solution is settled to 25ml, obtains 2000 μ g/ml anthocyanin standard stock solutions.
Take 1 respectively, 0.8,0.6,0.5,0.2ml anthocyanin standard stock solutions, with 10ml volumetric flasks, with 0.1% citric acid
Solution is settled to 10ml, obtains the anthocyanin series standard liquid of 200,160,120,100,40 μ g/ml concentration.With 0.1% lemon
Acid solution is blank, determines anthocyanin series standard liquid absorbance in wavelength 520nm, using concentration as abscissa, absorbance is vertical
Coordinate establishes standard curve.
(2) in sample anthocyanin content detection
Embodiment 1, comparative example 1-1, comparative example 1-2, comparative example 1-3 are subjected to following handle respectively：
Raw material is directly mixed, primary sample is referred to as with this gained；
Mixture obtained by step 3) is cooled to room temperature, sample after referred to as cooling down；
By step 4) gains, sample after referred to as drying；
Above-mentioned 3 kinds of samples (sample after sample, drying after primary sample, cooling) 2g is taken, adds the citric acids of 100ml 0.1%
Solution, the ultrasonic dissolution 30min at 38 DEG C；Treat that sample is completely dissolved, be filtered to remove fine impurities, obtain sample filtrate；
In wavelength 520nm determination sample filtrate absorbances, parallel determination 3 times, standard curve is as a result substituted into, according to following formula,
Obtain anthocyanin content in sample.
In formula：
Anthocyanin content in X-sample, g/100g samples；
Anthocyanin content in the sample liquid for A-obtained according to standard curve, μ g/ml；
M-sample quality, g.
Acquired results are as follows：
Table 1, anthocyanin processing stability experimental result (M ± SEM)
As shown in Table 1, Citric Acid Dosage has a significant impact (p to anthocyanin processing stability in mulberries soft sweets<0.05), flower
Color glycosides stability has obvious ascendant trend with the increase of Citric Acid Dosage.The stability of anthocyanin is largely by environment pH
The influence of value.In the range of the present invention is set, when Citric Acid Dosage rises, soft sweets system pH declines, and anthocyanin is steady in soft sweets
Qualitative rising；But be excessively used, on the contrary anthocyanin stability can be caused to have declined；Therefore soft sweets formulation optimization is considered
As a result, selection uses 0.9% Citric Acid Dosage.
Experiment two, anthocyanin storage-stable Journal of Sex Research：
The property of anthocyanin is unstable, still gradually can decompose or aoxidize in soft sweets system.Anthocyanin soft sweets are probed at it
In storage the change of anthocyanin content turn to anthocyanin application study provide technical know-how according to and anthocyanin application
Feasibility probes into basis.This experimental study influence of preservative (potassium sorbate) addition to anthocyanin storage-stable, with
Embodiment 1, comparative example 1-4, Mulberry anthocyanin soft sweets obtained by comparative example 1-5 and after being stored 10~30 days at 27 DEG C, point
Zuo Wei not sample；The detection of anthocyanin stability is carried out according to one method of experiment, experimental result is shown in Table 2.
Table 2, mulberries weight-losing fondant anthocyanin storage-stable experimental result (M ± SEM)
As shown in table 2, anthocyanin stability is without notable shadow during potassium sorbate is to soft sweets in the scope set by the present invention
Ring (p>0.05).GB 2760-2014《National food safety standard food additives use standard》Mountain in middle regulation gel candy
Potassium sorbate maximum addition is 0.1% (based on sorbic acid), and in the amount ranges, potassium sorbate dosage is to anthocyanin stability
Do not make significant difference.
Finally, it is also necessary to it is noted that listed above is only several specific embodiments of the invention.Obviously, this hair
It is bright to be not limited to above example, there can also be many deformations.One of ordinary skill in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (5)
1. Mulberry anthocyanin soft sweets, it is characterised in that its raw material is made up of the composition of following mass content：
2. Mulberry anthocyanin soft sweets according to claim 1, it is characterised in that its raw material by following mass content composition
Composition：
Maltitol 50%, gelatin 9%, D-sorbite 1%, citric acid 0.9%, Mulberry anthocyanin 10%, flavoring essence
0.15%th, potassium sorbate 0.1%, water 28.85%.
3. the preparation method of Mulberry anthocyanin soft sweets as claimed in claim 1 or 2, it is characterised in that comprise the following steps：
(1) Feedstock treating：
Part water is added in gelatin, dissolves by heating the gelatin solution for being made into that gelatin mass content is 40 ± 5%；
Remaining water is added in maltitol and D-sorbite, obtains sugar alcohol material liquid；
(2) infusion：
Sugar alcohol material liquid is heated to 270 ± 20 DEG C of infusions until solid quality content stops heating up to 80 ± 2%；
(3) auxiliary material is added
Gelatin solution is added into the sugar alcohol liquid after the infusion obtained by step (2), it is well mixed in 90 ± 5 DEG C, then protecting
It is well mixed after citric acid, flavoring essence, potassium sorbate and Mulberry anthocyanin are added under the conditions of temperature, reverse mould；
(4) demoulding is dried；
(5) glazing is packed.
4. the preparation method of Mulberry anthocyanin soft sweets according to claim 3, it is characterised in that the step (4) is done
The dry demoulding is：The soft sweets for completing reverse mould are placed under normal temperature low moisture environments, lucifuge dries 48 ± 2h, is stripped after the completion of drying.
5. the preparation method of Mulberry anthocyanin soft sweets according to claim 4, it is characterised in that the step (5) it is upper
Light is packaged as：Candy oil polish is taken, soft sweets surface is evenly coated in banister brush or cotton swab, is packed after drying.
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| CN114831209A (en) * | 2022-05-27 | 2022-08-02 | 巧家县佰意佳食品有限公司 | Mulberry soft sweet and preparation method thereof |
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