CN107683941A - A kind of temperature tolerance frosted soft sweets and preparation method thereof - Google Patents
A kind of temperature tolerance frosted soft sweets and preparation method thereof Download PDFInfo
- Publication number
- CN107683941A CN107683941A CN201710899302.0A CN201710899302A CN107683941A CN 107683941 A CN107683941 A CN 107683941A CN 201710899302 A CN201710899302 A CN 201710899302A CN 107683941 A CN107683941 A CN 107683941A
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- soft sweets
- temperature tolerance
- acid
- frosted
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Links
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- 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
- A23G3/368—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 vitamins, antibiotics
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- 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
- A23G3/48—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
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- 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)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of temperature tolerance frosted soft sweets, include the raw material of following parts by weight：6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；Malt syrup and/or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；0.5~2 part of total acid, the total acid are the mixing of citric acid, DL malic acid, buffer lactic acid.Soft sweets provided by the invention after drying, in the water balance phase, can form the uniform frosted layer of thickness in sugared body surface face, contribute to：Improve the mouthfeel of soft sweets, after surface forms frosted layer, the cut-out performance enhancing of soft sweets, be more easy to chew.The heat resistance of soft sweets is further lifted, the long-distance transport of summer high temperature season can be resistant to, ensure the stability of soft sweets.Nutrient and outside air are formed and obstructed by frosted layer, are beneficial to the stability of nutrient added in soft sweets.
Description
Technical field
The present invention relates to a kind of temperature tolerance frosted soft sweets and preparation method thereof.
Background technology
Gel soft candy is the product form that a kind of consumer generally likes, and gelatin conduct has been used in most products
Gel and cause product there is certain Q.Because the gel molten point of gelatin colloidal sol is 30 DEG C or so so that merely using bright
Glue is poor as the soft candy product temperature tolerance of gel, and (36 DEG C -38 DEG C) begin to deformation occur, bonded under the higher environment of temperature
The problem of with melting, mouthfeel is not only influenceed, nor be suitable for product to be guaranteed the quality and transportation and sales.In order to meet such product differently
Area and the market demand of Various Seasonal, solved while products taste is met product temperature tolerance, extend shelf life of products into
The problem of concern in industry.
Prior art such as CN102835536 using gelatin, gellan gum, pectin and converted starch compounding so that product it is resistance to
Warm nature improves 5 DEG C -8 DEG C using the product of gelatin gel more merely, can under the conditions of 44 DEG C 12h without be adhered, without deformation.But Shen
Ask someone to find that in summer high-temperature transports and stores, 44 DEG C of high temperature above often occur, CN102835536 formula exists in product
At a temperature of 60 DEG C 15min occur softening, 30min occur being adhered, problem on deformation.
The content of the invention
The present invention provides a kind of temperature tolerance frosted soft sweets, and by the adjustment of formula, it is uniform to form thickness in sugared body surface face
Frosted layer, help to improve the mouthfeel of soft sweets, and further lift the heat resistance of soft sweets.
The technical solution adopted by the present invention is：
A kind of temperature tolerance frosted soft sweets, the temperature tolerance frosted soft sweets include the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
Further, the total acid is citric acid, DL-malic acid, buffer lactic acid in mass ratio 1~4:0.1~2:1 it is mixed
Close, preferably 1.6:0.8:1.
Further, in preferably described formula, the quality dosage of converted starch is more than the 50% of the quality dosage of gelatin；
It is preferred that in the formula, the quality dosage of white granulated sugar is more than 1.8 times of the quality dosage of malt syrup or maltitol；
It is preferred that in described formula, the quality dosage of malt syrup and/or maltitol is more than 2 times of the quality dosage of gelatin.
Further, preferably described temperature tolerance frosted soft sweets of stating include the raw material of following parts by weight：
6~9 parts of gelatin, 0.4~0.8 part of pectin, 4~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 20~25 parts of maltitol, 42~50 parts of white granulated sugar, 3~8 parts of glucose；
1~2 part of total acid.
It is preferred that in the formula, the quality dosage of white granulated sugar is 1.8 times of the quality dosage of malt syrup or maltitol
More than；
The temperature tolerance frosted soft sweets can be made up of the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid.
The formula of the temperature tolerance frosted soft sweets can also add conventional food ingredient such as fruits and vegetables inspissated juice powder etc.；Food
Additive, such as food coloring, flavoring essence；Nutrition fortifier such as vitamin, mineral matter such as iron, calcium etc..
In the present invention, gelatin is the hide glue or gelatine that gel strength is more than 220bloom；The dry of malt syrup used
(solid content) >=70%, maltose content (in terms of dry) >=50%；Maltitol content in maltitol liquor is (with butt
Meter) >=50%, sorbierite (in terms of butt)≤8.0%；Converted starch is：The acetate starch of potato, corn or cassava；
The present invention also provides the preparation method of the temperature tolerance frosted soft sweets, the described method comprises the following steps：
(1) glue is changed：Change the water that 1~3 times of gelatin quality (preferably 1.5 times of gelatin weight) is added in glue tank, it is heated to 60~
80 DEG C (preferably 70 DEG C), gelatin is added, heating stirring to Gelatin obtains gelatin solution A, and 60~65 DEG C of insulations are standby；Pectin,
Gellan gum mixes with the glucose of formula ratio, is boiled with the purified water heating of 10~15 times of pectin weight (preferably 12 times of pectin weight)
Boiling obtains glue liquid B；
(2) stir off：The malt syrup and/or maltitol, white granulated sugar of formula ratio are weighed, adds 1/5~1/3 white granulated sugar weight
The purified water of (preferably 1/4 white sand sugar weight) is measured, heating is boiled, and is added after being disperseed with the purified water of twice of converted starch weight
Converted starch slurry, after boiling, add glue liquid B, continue infusion to 76-80 ° of brix of pol, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, add to carbohydrate gum and mix
In liquid, stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, dries the i.e. obtained temperature tolerance frosted
Soft sweets.
Drying in the step (5) is typically that the soft sweets after cast are sent into 20-32 DEG C, relative humidity 15-40%'s
Dried in confined space to moisture 10-20%.
Dried product progress demoulding, polishing, packaging are got product.
The temperature tolerance frosted soft sweets can also add all kinds of nutrition fortifiers or nourishing ingredient, for example, add iron, calcium,
DHA, glucan, first milk basic protein etc., respectively obtain mend iron temperature tolerance frosted soft sweets or replenish the calcium temperature tolerance frosted soft sweets or its
It is into separating/enriching frosted soft sweets.
The present invention also provides a kind of benefit iron temperature tolerance frosted soft sweets, and the benefit iron temperature tolerance frosted soft sweets are by following parts by weight
Raw material be made：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of red date concentrated juice, 1~10 part of concentrated haw juice, 0.2~1 part of vitamin C, sodium iron ethylene diamine tetra acetate
0.2~1 part, 0.2~1 part of ferric pyrophosphate
Further, the total acid is citric acid, DL-malic acid, buffer lactic acid in mass ratio 1~4:0.1~2:1 it is mixed
Close, preferably 1.6:0.8:1.
The red date concentrated juice is that purchase obtains, bronzing to sepia thick liquid, and sweet, jujube flavor is soluble
Solid content (° brix) 65-75.
The concentrated haw juice is that purchase obtains, peony to bronzing thick liquid, and sour, hawthorn flavor is soluble
Solid content (° brix) >=55, PH2.5-3.5, total acid >=0.5%.
It is preferred that the benefit iron temperature tolerance frosted soft sweets are made up of the raw material of following parts by weight：
6~9 parts of gelatin, 0.4~0.8 part of pectin, 4~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 20~25 parts of maltitol, 42~50 parts of white granulated sugar, 3~8 parts of glucose；
1~2 part of total acid；
5~8 parts of red date concentrated juice, 3~6 parts of concentrated haw juice, 0.2~1 part of vitamin C, sodium iron ethylene diamine tetra acetate
0.2~1 part, 0.2~1 part of ferric pyrophosphate.
The iron-holder provided by the invention for mending iron temperature tolerance frosted soft sweets is 0.6-1.2mg/g.
The present invention also provides the preparation method of the benefit iron temperature tolerance frosted soft sweets, the described method comprises the following steps：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：The malt syrup and/or maltitol, white granulated sugar of formula ratio are weighed, adds 1/4 white sand sugar weight
Purified water, heating are boiled, and the converted starch added after being disperseed with the purified water of twice of converted starch weight is starched, and after boiling, is added
Enter glue liquid B, continue infusion to 76-80 ° of brix of pol, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the red of formula ratio
Jujube inspissated juice, concentrated haw juice, vitamin C, sodium iron ethylene diamine tetra acetate and ferric pyrophosphate, add to carbohydrate gum mix in the following order
Close in liquid：Sodium iron ethylene diamine tetra acetate, ferric pyrophosphate, the mixed liquor of red date concentrated juice and concentrated haw juice；Vitamin C and mixing
The mixed liquor of acid solution, then stirring allotment uniformly obtain seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, dries the i.e. obtained benefit iron temperature tolerance
Frosted soft sweets.
Drying in the step (5) is typically that the soft sweets after cast are sent into 20-32 DEG C, relative humidity 15-40%'s
Dried in confined space to moisture 10-20%.
Dried product progress demoulding, polishing, packaging are got product.
The present invention also provides one kind and replenished the calcium temperature tolerance frosted soft sweets, and the temperature tolerance frosted soft sweets of replenishing the calcium are by following parts by weight
Raw material be made：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of orange inspissated juice, 1~10 part of lemon juice, 0.2~1 part of vitamin C, 3~10 parts of milk calcium
Further, the total acid is citric acid, DL-malic acid, buffer lactic acid in mass ratio 1~4:0.1~2:1 it is mixed
Close, preferably 1.6:0.8:1.
The orange inspissated juice is that purchase obtains, orange thick liquid, sweet and sour, orange flavor, soluble solid (°
brix)65-75。
The lemon juice is that purchase obtains, and weak yellow liquid is sour, lemon flavor, soluble solid (° brix) >=5.
The milk calcium is that purchase obtains, i.e., newborn mineral salt, meets the quality requirement of No. 18 bulletin of the Ministry of Public Health 2009 year, calcium
Content 23.0-28.0%, protein≤5.0%, lactose 6.0-10.0%.
It is preferred that the temperature tolerance frosted soft sweets of replenishing the calcium are made up of the raw material of following parts by weight：
6~9 parts of gelatin, 0.4~0.8 part of pectin, 4~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 20~25 parts of maltitol, 42~50 parts of white granulated sugar, 3~8 parts of glucose；
1~2 part of total acid；
5~10 parts of orange inspissated juice, 1~10 part of lemon juice, 0.2~1 part of vitamin C, 3~10 parts of milk calcium.
The calcium content of temperature tolerance frosted soft sweets provided by the invention of replenishing the calcium is 10-15mg/g.
The present invention replenishes the calcium the preparation methods of temperature tolerance frosted soft sweets described in also providing, and the described method comprises the following steps：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：The malt syrup and/or maltitol, white granulated sugar of formula ratio are weighed, adds 1/4 white sand sugar weight
Purified water, heating are boiled, and the converted starch added after being disperseed with the purified water of twice of converted starch weight is starched, and after boiling, is added
Enter glue liquid B, continue infusion to 76-80 ° of brix of pol, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the willow of formula ratio
Orange inspissated juice, lemon juice, vitamin C, milk calcium, add in the following order into carbohydrate gum mixed liquor：Milk calcium；Orange inspissated juice and lemon
The mixed liquor of lemon juice；The mixed liquor of vitamin C and mix acid liquor；Then stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, dries the i.e. obtained temperature tolerance of replenishing the calcium
Frosted soft sweets.
Drying in the step (5) is typically that the soft sweets after cast are sent into 20-32 DEG C, relative humidity 15-40%'s
Dried in confined space to moisture 10-20%.
Dried product progress demoulding, polishing, packaging are got product.
The present invention also provides a kind of forced for vitamins C temperature tolerances frosted soft sweets, and the forced for vitamins C temperature tolerance frosteds are soft
Sugar is made up of the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of acerola concentrate juice, 1~10 part of Cranberry inspissated juice, 0.2~1 part of vitamin C
The acerola concentrate juice is that purchase obtains, red liquid, sweet and sour, cherry flavor, soluble solid (° brix)
≥8.0。
The Cranberry inspissated juice is that purchase obtains, red thick liquid, sweet and sour, Cranberry flavor, and solubility is solid
Shape thing (° brix) >=7.0.
It is preferred that the forced for vitamins C temperature tolerance frosted soft sweets are made up of the raw material of following parts by weight：
6~9 parts of gelatin, 0.4~0.8 part of pectin, 4~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 20~25 parts of maltitol, 42~50 parts of white granulated sugar, 3~8 parts of glucose；
1~2 part of total acid；
5~10 parts of acerola concentrate juice, 3~10 parts of Cranberry inspissated juice, 0.2~1 part of vitamin C.
The Vitamin C content of forced for vitamins C temperature tolerances frosted soft sweets provided by the invention is 4-6mg/g.
The present invention also provides the preparation method of the forced for vitamins C temperature tolerances frosted soft sweets, and methods described includes following
Step：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：The malt syrup and/or maltitol, white granulated sugar of formula ratio are weighed, adds 1/4 white sand sugar weight
Purified water, heating are boiled, and the converted starch added after being disperseed with the purified water of twice of converted starch weight is starched, and after boiling, is added
Enter glue liquid B, continue infusion to 76-80 ° of brix of pol, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the pin of formula ratio
Leaf cherry inspissated juice, Cranberry inspissated juice, vitamin C, are added into carbohydrate gum mixed liquor in the following order：Acerola concentrate inspissated juice
With the mixed liquor of Cranberry inspissated juice；The mixed liquor of vitamin C and mix acid liquor；Then stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, dries the i.e. obtained forced for vitamins
C temperature tolerance frosted soft sweets.
Drying in the step (5) is typically that the soft sweets after cast are sent into 20-32 DEG C, relative humidity 15-40%'s
Dried in confined space to moisture 10-20%.
Dried product progress demoulding, polishing, packaging are got product.
The beneficial effects of the present invention are：
(1) mixed gel that preferably temperature tolerance protrudes is gelatin, pectin, converted starch, gellan gum with certain proportion group
Close, lift the chewiness and temperature tolerance of soft sweets, the dosage of converted starch has certain influence, the application spy for the temperature tolerance of soft sweets
The dosage of converted starch is not improved, increases soft sweets temperature tolerance.
(2) preferably sugared source and saccharic acid ratio, are malt syrup and/or maltitol, white granulated sugar, glucose, total acid
Amount, malt syrup and/or maltitol, the usage ratio of white granulated sugar improve, and after stirring off and reacting, make to reduce in final soft sweets
The ratio of sugar accounts for 15%~30%, and so obtained soft sweets after drying, in the water balance phase, can form thickness in sugared body surface face
Uniform frosted layer, contributes to：
1. improving the mouthfeel of soft sweets, after surface forms frosted layer, the cut-out performance enhancing of soft sweets, it is more easy to chew.
2. the further heat resistance of lifting soft sweets, can be resistant to the long-distance transport of summer high temperature season, ensure soft sweets
Stability.The present invention soft sweets under the conditions of 44 DEG C three months without deformation, no adhesion；4h is indeformable under the conditions of 60 DEG C, adhesion.
With patent CN 102835536 can under the conditions of 44 DEG C 12h without be adhered, without deformation compared with, heat resistance improves notable.
3. nutrient such as injection Vitamin B_6 DTA ferrisodiums, ferric pyrophosphate, DHA etc. are formed and obstructed by frosted layer with outside air,
It is beneficial to the stability of nutrient added in soft sweets.
The present invention also provides the fortification soft sweets for using temperature tolerance frosted soft sweets as matrix, strengthening all kinds of nutrients formulas,
Such as mend iron, replenish the calcium, forced for vitamins C soft sweets.
The benefit iron temperature tolerance frosted soft sweets of offer add fruit juice using soft sweets as carrier, and one side pure flavor is another
Aspect can perfectly correct iron taste, meet the taste of special population.Iron-holder meets national standard up to 0.6-1.2mg/g.
1st, the benefit of carrier selection：There is provided for having the child, children, the iron-supplementing fudge of pregnant woman of masticatory ability.Select soft
For sugar as the carrier for mending iron, the acceptable degree of crowd is high, is ready to eat.
2nd, using two kinds of sources of iron, sugared body hair melt, water outlet will not be caused；Compared with patent of invention CN 103005118, chlorination
Protoferriheme raw material is not easy to obtain, existing without production permit at home, can only rely on external import.Two kinds of sources of iron in the present invention
Property is stable, easily obtains, and passes through stability test, stable with mixed gel, is not in sugared body hair melt, the situation of water outlet.
3rd, iron source of iron is preferably mended, is NaFeEDTA sodium, ferric pyrophosphate, is ferric iron, is stablized and without iron taste, NaFeEDTA sodium
Do not influenceed during food digestion by iron inhibitor, its bioavilability is 2-3 times of ferrous sulfate.Addition dimension life in addition
Plain C, the absorption of iron can be promoted.The additional advantage of this two kinds of sources of iron is,, will not through stability test with epoxy glue system
Occur that sugared body is tacky, situation of water outlet.
4th, it is integration of drinking and medicinal herbs raw material using red date concentrated juice, concentrated haw juice, both compatibilities, appetite-stimulating indigestion-relieving, tonifying Qi supports
Blood, improvement can be lifted to hypoferric anemia.
The temperature tolerance frosted soft sweets addition milk calcium of replenishing the calcium provided, in good taste, calcium content is up to 10-15mg/g.Milk calcium is born in the year of cattle
It is milk-derived, there is provided suitable calcium-phosphorus ratio, to absorb and participated in independent of hydrochloric acid in gastric juice, be more suitable for children, pregnant woman.
The forced for vitamins C temperature tolerance frosteds soft sweets addition vitamin C of offer, Vitamin C content is up to 4-6mg/g.Separately
Add acerola concentrate juice and Cranberry inspissated juice, as natural complex C sources, be favorably improved immunity of organisms, improve iron,
The utilization of calcium, folic acid.
Brief description of the drawings
Fig. 1 mends the photo figure and sectional drawing of iron temperature tolerance frosted soft sweets.
Fig. 2 replenishes the calcium the sectional drawings of temperature tolerance frosted soft sweets.
Embodiment
Technical scheme is described further with specific embodiment below, but protection scope of the present invention
Not limited to this.
Embodiment 1
The formula of temperature tolerance frosted soft sweets is：
Gelatin 7.0kg, pectin 0.8kg, modified corn starch 4.0kg, gellan gum 0.08kg；
Malt syrup 22.0kg, white granulated sugar 48.0kg, glucose 3.20kg；
Total acid 1.6kg, total acid are citric acid, DL-malic acid, buffer lactic acids in mass ratio 1.6:0.8:1 mixing.
Preparation method is：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：Malt syrup, the white granulated sugar of formula ratio are weighed, adds the purified water of 1/4 white sand sugar weight, heating is boiled
Boiling, the converted starch after scattered with twice purified water is added, after boiling, adds glue liquid B, continue infusion to 76-80 ° of pol
Brix, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, add to carbohydrate gum and mix
In liquid, stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, casting mold select Little Bear shape
2.5g/ grains, the soft sweets after cast are sent into 20-32 DEG C, dried in relative humidity 15-40% confined space to moisture 10-20%,
Dried product progress demoulding, polishing, packaging are got product.
Embodiment 2
Preparation method with embodiment 1, except that, substitute malt syrup with the maltitol of equivalent, temperature tolerance be made
Frosted soft sweets.
Embodiment 3
Preparation method with embodiment 1, except that, changing section raw material dosage, while using maltitol and
Malt syrup, formula refer to table 1, and temperature tolerance frosted soft sweets are made.
Comparative example 1
Preparation method with embodiment 1, except that, remove glucose in formula, grape replaced with the white granulated sugar of equivalent
Sugar, formula refer to table 1.
Comparative example 2
Preparation method with embodiment 1, except that, remove glucose and malt syrup in formula, with the white sand of equivalent
Sugar replaces glucose and malt syrup, and formula refers to table 1.
Comparative example 3
Operated according to the formula and method of CN 102835536 embodiment 3, soft sweets are prepared.
Table 1
Embodiment 1-3 and comparative example 1-3 formulas
Test is investigated：Embodiment 1~3, comparative example 1~3 soft sweets sample A~D frosted layer investigate result and accelerate survey
Examination, heatproof experimental result such as table 2 below
Surface frosted effect observation is tested：Soft sweets sample room temperature is cut after 15 days, observation tangent plane edge whether shape
Into frosted layer.√：Represent that sugared body tangent plane edge forms uniform frosted layer；×：Represent that sugared body tangent plane edge can not form frosted layer
Accelerated test：Soft sweets sample is positioned in medicinal polyethylene bottle, is placed under 37-38 DEG C/RH75% and places 90 days
Observe soft sweets surface condition.Period was observed and recorded every 15 days.
Heatproof is tested：Soft sweets sample is positioned in medicinal polyethylene bottle according to 120g/ bottles, is placed in 60 DEG C of incubators and puts
4h is put, during which observes and records sugared body situation every 30min.√：Sugared 60 DEG C of body, 4h are represented, only softening, adhesion；△：Represent sugar
60 DEG C of body, 4h, residual adhesion, slight deformation；×：Sugared 60 DEG C of body, 4h are represented, changes sugar.
Table 2
Comparative example 4~9
Preparation method with embodiment 1, except that, change formula in colloid composition and sugared composition, refer to table 3, examine
Examine the frosted layer formational situation of different colloids and liquid glucose combination and heatproof is guaranteed the quality performance.
Table 3
Embodiment 1, comparative example 4~9 soft sweets sample frosted layer investigate result, mouthfeel description, accelerated test, heatproof reality
Test result such as table 4 below
Table 4
Comparative example 10~13
Preparation method with embodiment 1, except that, change formula in colloid composition dosage and sugared Ingredient Amount, in detail
5 are shown in Table, different colloid composition dosages is investigated and liquid glucose Ingredient Amount is guaranteed the quality the influence of performance to frosted layer formational situation and heatproof.
Table 5
| Units/kg | Embodiment 1 | Comparative example 10 | Comparative example 11 | Comparative example 12 | Comparative example 13 |
| Gelatin | 7 | 9 | 9 | 7 | 7 |
| Pectin | 0.8 | 0.8 | 0.8 | 0.8 | 0.8 |
| Cornstarch | 4 | 2 | 2 | 4 | 4 |
| Gellan gum | 0.08 | 0.08 | 0.08 | 0.08 | 0.08 |
| Malt syrup | 22 | 22 | 22 | 48 | 38 |
| White granulated sugar | 48 | 48 | 51.2 | 22 | 35 |
| Glucose | 3.2 | 3.2 | / | 3.2 | 3.2 |
| Total acid | 1.6 | 1.6 | 1.6 | 1.6 | 1.6 |
Embodiment 1, comparative example 10~13 soft sweets sample frosted layer investigate result, mouthfeel description, accelerated test, heatproof
Experimental result such as table 6 below
Table 6
Embodiment 4
Source of iron is screened, and chooses conventional source of iron, its property and flavor such as table 7 below
Table 7 often uses source of iron property and flavor
The good source of iron of prioritizing selection smell, such as NaFeEDTA sodium, ferric pyrophosphate；Ferrous gluconate, ferric citrate conduct
Alternatively.
Investigate the influence of the interaction of colloid, sugared body and source of iron
Mend iron temperature tolerance frosted soft sweets formula be：
Gelatin 8.0kg, pectin 0.6kg, converted starch 6.0kg, gellan gum 0.12kg；
Malt syrup 22.0kg, white granulated sugar 42.0kg, glucose 4.0kg；
Total acid 1.6kg, total acid are citric acid, DL-malic acid, buffer lactic acids in mass ratio 1.6:0.8:1 mixing.
Red date concentrated juice 6.0kg, concentrated haw juice 4.0kg, vitamin C 0.5kg, sodium iron ethylene diamine tetra acetate 0.4kg, Jiao
Ferric phosphate 0.3kg
Preparation method is as follows：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：Malt syrup, the white granulated sugar of formula ratio are weighed, adds the purified water of 1/4 white sand sugar weight, heating is boiled
Boiling, the converted starch after scattered with twice purified water is added, after boiling, adds glue liquid B, continue infusion to 76-80 ° of pol
Brix, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the red of formula ratio
Jujube inspissated juice, concentrated haw juice, vitamin C, sodium iron ethylene diamine tetra acetate and ferric pyrophosphate, add to carbohydrate gum mix in the following order
Close in liquid：Sodium iron ethylene diamine tetra acetate, ferric pyrophosphate, the mixed liquor of red date concentrated juice and concentrated haw juice；Vitamin C and mixing
The mixed liquor of acid solution；Then stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, casting mold select Little Bear shape
2.5g/ grains, the soft sweets after cast are sent into 20-32 DEG C, dried in relative humidity 15-40% confined space to moisture 10-20%,
Dried product progress demoulding, polishing, packaging are got product.
As shown in figure 1, room temperature is cut after 10 days, section forms uniform thin obtained benefit iron temperature tolerance frosted soft sweets
White frosted layer.
In obtained benefit iron temperature tolerance frosted soft sweets, iron content 0.6-1.2mg/g
Comparative example 14~15
Preparation method with embodiment 4, except that, change formula in source of iron raw material sources, refer to table 8, and carry out
Accelerated test, acquired results are shown in Table 8
Table 8
| Source of iron | Accelerated test | |
| Embodiment 4 | Sodium iron ethylene diamine tetra acetate 0.4kg, ferric pyrophosphate 0.3kg | 90 days dry tack frees |
| Comparative example 14 | Ferrous gluconate 1.18kg | Surface water outlet in 60 days |
| Comparative example 15 | Ferric citrate 0.86kg | Surface water outlet in 75 days |
Ferrous gluconate, ferric citrate may destroy colloform texture, water outlet situation during causing to accelerate.
Embodiment 5
The formula of temperature tolerance frosted soft sweets of replenishing the calcium is：
Gelatin 6.4kg, pectin 0.5kg, converted starch 6.0kg, gellan gum 0.12kg；
Malt syrup 20.0kg, white granulated sugar 42.0kg, glucose 5.0kg；
Total acid 2.0kg, total acid are citric acid, DL-malic acid, buffer lactic acids in mass ratio 1.6:0.8:1 mixing.
Orange inspissated juice 8.0kg, lemon juice 2.0kg, vitamin C 0.5kg, milk calcium 5.0kg
Preparation method is as follows：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：Malt syrup, the white granulated sugar of formula ratio are weighed, adds the purified water of 1/4 white sand sugar weight, heating is boiled
Boiling, the converted starch after scattered with twice purified water is added, after boiling, adds glue liquid B, continue infusion to 76-80 ° of pol
Brix, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the willow of formula ratio
Orange inspissated juice, lemon juice, vitamin C, milk calcium, add in the following order into carbohydrate gum mixed liquor：Milk calcium；Orange inspissated juice and lemon
The mixed liquor of lemon juice；The mixed liquor of vitamin C and mix acid liquor；Then stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, casting mold select Little Bear shape
2.5g/ grains, the soft sweets after cast are sent into 20-32 DEG C, dried in relative humidity 15-40% confined space to moisture 10-20%,
Dried product progress demoulding, polishing, packaging are got product.
As shown in Fig. 2 room temperature is cut after 10 days, section is formed the sectional drawing of obtained temperature tolerance frosted soft sweets of replenishing the calcium
Uniform thin white frosted layer.
In obtained temperature tolerance frosted soft sweets of replenishing the calcium, calcium content 10-15mg/g.
Embodiment 6
The formula of forced for vitamins C temperature tolerance frosted soft sweets is：
Gelatin 7.2kg, pectin 0.5kg, converted starch 5.5kg, gellan gum 0.08kg；
Malt syrup 22.0kg, white granulated sugar 42.0kg, glucose 4.5kg；
Total acid 1.2kg, total acid are citric acid, DL-malic acid, buffer lactic acids in mass ratio 1.6:0.8:1 mixing.
Acerola concentrate juice 6.0kg, Cranberry inspissated juice 4.0kg, vitamin C 0.8kg
Preparation method is as follows：
(1) glue is changed：Change the water that 1.5 times of gelatin weight is added in glue tank, be heated to 70 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 12 times of pectin
The purified water heating of weight boils to obtain glue liquid B；
(2) stir off：Malt syrup, the white granulated sugar of formula ratio are weighed, adds the purified water of 1/4 white sand sugar weight, heating is boiled
Boiling, the converted starch after scattered with twice purified water is added, after boiling, adds glue liquid B, continue infusion to 76-80 ° of pol
Brix, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, protected
It is standby to hold 75-95 DEG C of temporary storage tank insulation；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, weigh the pin of formula ratio
Leaf cherry inspissated juice, Cranberry inspissated juice, vitamin C, are added into carbohydrate gum mixed liquor in the following order：Acerola concentrate inspissated juice
With the mixed liquor of Cranberry inspissated juice；The mixed liquor of vitamin C and mix acid liquor；Then stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, casting mold select Little Bear shape
2.5g/ grains, the soft sweets after cast are sent into 20-32 DEG C, dried in relative humidity 15-40% confined space to moisture 10-20%,
Dried product progress demoulding, polishing, packaging are got product.
Vitamin C content is 4-6mg/g in obtained forced for vitamins C temperature tolerance frosted soft sweets.
Claims (10)
1. a kind of temperature tolerance frosted soft sweets, it is characterised in that the temperature tolerance frosted soft sweets include the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid.
2. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the total acid is citric acid, DL-malic acid, delayed
Rush lactic acid in mass ratio 1~4:0.1~2:1 mixing.
3. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the total acid is citric acid, DL-malic acid, delayed
Rush lactic acid in mass ratio 1.6:0.8:1 mixing.
4. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the quality dosage of the converted starch is gelatin
Quality dosage more than 50%；
The quality dosage of white granulated sugar is more than 1.8 times of the quality dosage of malt syrup or maltitol；
The quality dosage of malt syrup and/or maltitol is more than 2 times of the quality dosage of gelatin.
5. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the temperature tolerance frosted soft sweets of stating are including following
The raw material of parts by weight：
6~9 parts of gelatin, 0.4~0.8 part of pectin, 4~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 20~25 parts of maltitol, 42~50 parts of white granulated sugar, 3~8 parts of glucose；
1~2 part of total acid；
The quality dosage of white granulated sugar is more than 1.8 times of the quality dosage of malt syrup or maltitol.
6. temperature tolerance frosted soft sweets as claimed in claim 5, it is characterised in that the temperature tolerance frosted soft sweets are by following weight
The raw material of part is made：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup and/or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid.
7. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the temperature tolerance frosted soft sweets are benefit iron heatproof
Property frosted soft sweets, it is described benefit iron temperature tolerance frosted soft sweets be made up of the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of red date concentrated juice, 1~10 part of concentrated haw juice, 0.2~1 part of vitamin C, sodium iron ethylene diamine tetra acetate 0.2
~1 part, 0.2~1 part of ferric pyrophosphate.
8. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the temperature tolerance frosted soft sweets are heatproof of replenishing the calcium
Property frosted soft sweets, the temperature tolerance frosted soft sweets of replenishing the calcium are made up of the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of orange inspissated juice, 1~10 part of lemon juice, 0.2~1 part of vitamin C, 3~10 parts of milk calcium.
9. temperature tolerance frosted soft sweets as claimed in claim 1, it is characterised in that the temperature tolerance frosted soft sweets are given birth to strengthen dimension
Plain C temperature tolerances frosted soft sweets, the forced for vitamins C temperature tolerance frosted soft sweets are made up of the raw material of following parts by weight：
6~12 parts of gelatin, 0.4~1.2 part of pectin, 3~8 parts of converted starch, 0.05~0.5 part of gellan gum；
Malt syrup or 15~25 parts of maltitol, 40~50 parts of white granulated sugar, 3~10 parts of glucose；
0.5~2 part of total acid, the total acid are the mixing of citric acid, DL-malic acid, buffer lactic acid；
1~10 part of acerola concentrate juice, 1~10 part of Cranberry inspissated juice, 0.2~1 part of vitamin C.
10. the preparation method of temperature tolerance frosted soft sweet as claimed in claim 6, it is characterised in that methods described includes following
Step：
(1) glue is changed：Change the water that 1~3 times of gelatin quality is added in glue tank, be heated to 60~80 DEG C, add gelatin, heating stirring is extremely
Gelatin, obtains gelatin solution A, and 60~65 DEG C of insulations are standby；Pectin, gellan gum mix with the glucose of formula ratio, with 10~
The purified water heating of 15 times of pectin weight boils to obtain glue liquid B；
(2) stir off：The malt syrup and/or maltitol, white granulated sugar of formula ratio are weighed, adds 1/5~1/3 white sand sugar weight
Purified water, heating are boiled, and the converted starch added after being disperseed with the purified water of twice of converted starch weight is starched, and after boiling, is added
Enter glue liquid B, continue infusion to 76-80 ° of brix of pol, it is standby to obtain liquid glucose；
(3) liquid glucose and gelatin solution A are stirred, vacuum outgas to the transparent bubble-free of feed liquid, obtain carbohydrate gum mixed liquor, kept
75-95 DEG C of temporary storage tank insulation is standby；
(4) citric acid, DL-malic acid, buffer lactic acid are mixed to get mix acid liquor by formula rate, add to carbohydrate gum mixed liquor
In, stirring allotment uniformly obtains seasoning liquid；
(5) seasoning liquid prepared is inputted in soft sweets casting machine, cast soft sweets, the dry i.e. obtained temperature tolerance frosted are soft
Sugar.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108371225A (en) * | 2018-03-02 | 2018-08-07 | 宁夏中玺枣业股份有限公司 | Jujube fructose and processing method |
| CN108552398A (en) * | 2018-03-13 | 2018-09-21 | 云南爱尔康生物技术有限公司 | A kind of astaxanthin soft sweets and preparation method thereof |
| CN109156590A (en) * | 2018-08-31 | 2019-01-08 | 阜阳健诺生物科技有限公司 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
| CN109221565A (en) * | 2018-07-25 | 2019-01-18 | 安徽金源药业有限公司 | A kind of Zinc-rich saccharomyces cerevisiae gel candy of extra-nutrition and preparation method thereof |
| CN113367224A (en) * | 2021-06-17 | 2021-09-10 | 上海来伊份股份有限公司 | Gel soft candy with high temperature resistance and preparation method thereof |
| CN115644292A (en) * | 2022-10-27 | 2023-01-31 | 安徽新天生物科技有限公司 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
| CN115812825A (en) * | 2022-12-19 | 2023-03-21 | 仙乐健康科技(安徽)有限公司 | Functional pectin soft sweets and preparation method thereof |
| CN116076606A (en) * | 2023-04-06 | 2023-05-09 | 山东福洋生物科技股份有限公司 | Preparation method of NMN gel soft sweet |
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| CN108371225A (en) * | 2018-03-02 | 2018-08-07 | 宁夏中玺枣业股份有限公司 | Jujube fructose and processing method |
| CN108552398A (en) * | 2018-03-13 | 2018-09-21 | 云南爱尔康生物技术有限公司 | A kind of astaxanthin soft sweets and preparation method thereof |
| CN109221565A (en) * | 2018-07-25 | 2019-01-18 | 安徽金源药业有限公司 | A kind of Zinc-rich saccharomyces cerevisiae gel candy of extra-nutrition and preparation method thereof |
| CN109156590A (en) * | 2018-08-31 | 2019-01-08 | 阜阳健诺生物科技有限公司 | A kind of tasty and refreshing sugar of frosted in deep clean oral cavity and preparation method thereof |
| CN113367224A (en) * | 2021-06-17 | 2021-09-10 | 上海来伊份股份有限公司 | Gel soft candy with high temperature resistance and preparation method thereof |
| CN115644292A (en) * | 2022-10-27 | 2023-01-31 | 安徽新天生物科技有限公司 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
| CN115812825A (en) * | 2022-12-19 | 2023-03-21 | 仙乐健康科技(安徽)有限公司 | Functional pectin soft sweets and preparation method thereof |
| CN116076606A (en) * | 2023-04-06 | 2023-05-09 | 山东福洋生物科技股份有限公司 | Preparation method of NMN gel soft sweet |
| CN116076606B (en) * | 2023-04-06 | 2023-06-27 | 山东福洋生物科技股份有限公司 | Preparation method of NMN gel soft sweet |
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