CN108157572A - A kind of gel, the gel vitamin soft sweets and preparation method for including it - Google Patents
A kind of gel, the gel vitamin soft sweets and preparation method for including it Download PDFInfo
- Publication number
- CN108157572A CN108157572A CN201810132717.XA CN201810132717A CN108157572A CN 108157572 A CN108157572 A CN 108157572A CN 201810132717 A CN201810132717 A CN 201810132717A CN 108157572 A CN108157572 A CN 108157572A
- Authority
- CN
- China
- Prior art keywords
- gel
- polysaccharide
- vitamin
- soft sweets
- syrup
- 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 123
- 229940088594 vitamin Drugs 0.000 title claims abstract description 105
- 229930003231 vitamin Natural products 0.000 title claims abstract description 105
- 235000013343 vitamin Nutrition 0.000 title claims abstract description 105
- 239000011782 vitamin Substances 0.000 title claims abstract description 105
- 150000003722 vitamin derivatives Chemical class 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 150000004676 glycans Chemical class 0.000 claims abstract description 102
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 101
- 239000005017 polysaccharide Substances 0.000 claims abstract description 101
- 239000006188 syrup Substances 0.000 claims abstract description 62
- 235000020357 syrup Nutrition 0.000 claims abstract description 62
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 23
- 239000000499 gel Substances 0.000 claims description 232
- 239000007788 liquid Substances 0.000 claims description 70
- 239000006185 dispersion Substances 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 31
- 239000001814 pectin Substances 0.000 claims description 26
- 235000010987 pectin Nutrition 0.000 claims description 26
- 229920001277 pectin Polymers 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 235000019156 vitamin B Nutrition 0.000 claims description 24
- 239000011720 vitamin B Substances 0.000 claims description 24
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 22
- 229940046001 vitamin b complex Drugs 0.000 claims description 12
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 11
- 229960000304 folic acid Drugs 0.000 claims description 11
- 235000019152 folic acid Nutrition 0.000 claims description 11
- 239000011724 folic acid Substances 0.000 claims description 11
- 229920002148 Gellan gum Polymers 0.000 claims description 9
- 239000000216 gellan gum Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 229920001817 Agar Polymers 0.000 claims description 7
- 239000008272 agar Substances 0.000 claims description 7
- 235000010492 gellan gum Nutrition 0.000 claims description 7
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 239000000661 sodium alginate Substances 0.000 claims description 6
- 229940005550 sodium alginate Drugs 0.000 claims description 6
- 229920001661 Chitosan Polymers 0.000 claims description 4
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 4
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 4
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 229940023476 agar Drugs 0.000 claims description 2
- 229940045110 chitosan Drugs 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 9
- 102000040350 B family Human genes 0.000 abstract description 8
- 108091072128 B family Proteins 0.000 abstract description 8
- 238000003786 synthesis reaction Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 37
- 230000000052 comparative effect Effects 0.000 description 34
- 235000015165 citric acid Nutrition 0.000 description 13
- 229930003270 Vitamin B Natural products 0.000 description 12
- 241000206575 Chondrus crispus Species 0.000 description 10
- 238000002156 mixing Methods 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 239000000523 sample Substances 0.000 description 5
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 230000002378 acidificating effect Effects 0.000 description 4
- 229920001971 elastomer Polymers 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 239000000806 elastomer Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 206010021036 Hyponatraemia Diseases 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006698 induction Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000283973 Oryctolagus cuniculus Species 0.000 description 1
- 208000007642 Vitamin B Deficiency Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000000956 alloy Substances 0.000 description 1
- 229910045601 alloy Inorganic materials 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 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 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- -1 folic acid Natural products 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000004153 renaturation Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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
- A23G3/42—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
- A23G3/364—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
-
- 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 gel, include its gel vitamin soft sweets and preparation method.The gel of the present invention includes the component of following parts by weight：0.5~1.8 part of polysaccharide, 60~80 parts of syrup solution, 0.5~2.0 part of glucolactone.The gel uses glucolactone induced synthesis, and brittleness is low, and elasticity is big, and gel effect is good, can be formed by different types of polysaccharide mixed gel.The gel vitamin soft sweets of the present invention further include B family vitamin on the basis of above-mentioned gel, improve the nutritive value of soft sweets and the edible experience of consumer.
Description
Technical field
The present invention relates to food technology fields.More particularly, to a kind of gel, comprising its gel vitamin soft sweets and
Preparation method.
Background technology
In recent years, one of confectionery industry two big snacks pillar industries traditional as China, are always maintained at fast and stable
Development.The global year consumption per head of candy is three kilograms or so, and the current consumption per head in China is also well below complete
Ball year consumption per head.Therefore, the candy market in China has huge development potentiality.In order to expand domestic market, need not
It is disconnected to release new confectionary products, the mouthfeel of candy is further promoted, meets consumer demand.Candy generally can be divided into hard sugar
Fruit, milk candy, gel soft candy, pressed candy etc., the wherein appearance transparent of gel soft candy, smoothness, soft taste stick glutinous, rich
Elasticity is loved by consumers.
In the prior art, the polysaccharide component of gel soft candy usually selects pectin high in fat, and the solidification of pectin high in fat is needed in acid
Property (≈ pH3.5), complete under the conditions of high sugar.The adjusting of pH value is usually realized using citric acid.In high pol and low pH items
Under part, electrostatic repulsion forces reduce between pectin molecule high in fat, intermolecular in temperature-fall period to be cross-linked with each other by hydrogen bond, are formed three-dimensional
Gel network forms gel soft candy finally by drying and dehydrating.But natural plant gum body formed the usual brittleness of gel it is larger, it is elastic not
Foot, and its adhesiveness is apparent.
Mixed gel is formed by the polysaccharide for adding other types, the texture characteristic of single pectin gel soft sweets can be risen
To adjustment effect.If adding other Polysaccharides forms mixed gel soft sweets, which will also have in acid condition
There is gelling ability.And most of Polysaccharide, such as gellan gum, agar, carragheen, the gelling performance under acidic environment is simultaneously
Undesirable, this allows for being not obvious the texture characteristic regulating effect of high-ester pectin gel soft candy.
Patent publication No. is CN105746828A, a kind of entitled " algin-gellan gum gel vitamin soft sweets powder matrix
The patent document of sugar-free gel vitamin soft sweets " induces the mixing polysaccharide gel of algin-gellan gum, but calcium carbonate with calcium carbonate
The mixing polysaccharide gel of other types is not can induce, use scope is restricted；Patent publication No. is CN106666035A,
The patent document of entitled " a kind of fruity gel vitamin soft sweets and preparation method thereof " is coagulated using citric acid induction mixing polysaccharide
Glue, but the gel strength of citric acid is unsatisfactory, obtained gel vitamin soft sweets elasticity is not high, and mouthfeel is bad.
On the other hand, B family vitamin plays the role of the physiological function of human body very important, can push internal metabolism
Process is by sugar, fat, protein indispensable substance when being converted to heat.If lacking vitamin B, cell work(
It can reduce, cause dysbolism, at this moment human body will appear the symptoms such as look dull, lose the appetite.Dimension is added in gel soft candy
Sheng Su B races while edible soft sweets, can supplement the vitamin of needed by human body, prevent related disease caused by Vitamin B deficiency
Disease.Common vitamin B includes folic acid, VB1, VB2, VB3, VB5, VB6 and VB12.But most B family vitamins, as folic acid,
VB1, VB2, VB5 and VB12 etc. are heated under acidic environment and are very easy to degradation, and gel soft candy then needs at low ph conditions
Gel could be formed.Therefore, it is one huge to improve stability of this kind of unstable vitamin of acid in gel vitamin soft sweets
Technological challenge.
Invention content
First of the present invention is designed to provide a kind of gel, which uses glucolactone induced synthesis,
Brittleness is low, and elasticity is big, and gel effect is good, and can be formed by different types of polysaccharide mixed gel.
Second object of the present invention is to provide a kind of preparation method of gel.
Third object of the present invention is to provide application of the gel in gel vitamin soft sweets are prepared, can improve
Stability of the vitamin in soft sweets.
Fourth object of the present invention is to provide a kind of gel vitamin soft sweets, which can supplement people
Vitamin B complex needed for body, and the elasticity of the soft sweets is big, it is in good taste, it does not stick to one's teeth, improves the edible experience of consumer.
The 5th of the present invention is designed to provide a kind of preparation method of gel vitamin soft sweets, preparation method operation
Simply, suitable for industrialized production.
To reach above-mentioned first purpose, the present invention provides a kind of gel, which specifically includes the group of following parts by weight
Point：0.5~1.8 part of polysaccharide, 60~80 parts of syrup solution, 0.5~2.0 part of glucolactone.Specifically, the syrup solution
The mixture of fructose and glucose, a concentration of 75% and more than.
In a preferred embodiment of the invention, the polysaccharide in the gel can be pectin with selected from gellan gum, carragheen,
Any one in sodium carboxymethylcellulose, agar, chitosan, sodium alginate, microcrystalline cellulose, converted starch or a variety of glue
The polysaccharide mixture of body.It is further preferred that pectin accounts for more than 10% polysaccharide total amount.Gel of the prior art is usually used
Single pectin is made, but the larger and elastic deficiency of gel brittleness that natural plant gum body is formed.The gel can be other by adding
The colloid of type forms mixed gel, and adjustment effect is played to the texture characteristic of single pectin gel.
Gel provided by the invention, using the formation of glucolactone induction mixed gel.Glucolactone is in water
In be gradually hydrolyzed into gluconic acid, this process generate H+Solution ph is made slowly to decline.In this course, it can realize mixed
Rubber alloy body substep forms gel, so as to solve the problems, such as that the gel under acidic environment of other colloids in addition to pectin is difficult.Profit
It is induced with glucolactone, and the gel obtained by the compounding collaboration of a variety of polysaccharide, detects to obtain by texture testing method
Elasticity number up to 0.769~0.818, the gel elastomer high more than 45% than generally adding citric acid induced synthesis；It in addition, should
The cohesion value of gel is up to 0.605~0.735, and adhesivity value is 5592~6305, and chewiness value is returned up to 3907~4273
Renaturation value is up to 0.3548~0.4048.Meanwhile it is our surprising discovery that the gel can improve gel vitamin soft sweets institute load
Vitamin B stability.
To reach above-mentioned second purpose, the present invention provides a kind of preparation method of above-mentioned gel, and this method includes following
Step：
(1) according to formula rate, it is soluble in water to weigh appropriate polysaccharide, stirs evenly, obtains polysaccharide dispersion liquid.
In this step, it is preferable that the weight ratio of polysaccharide and water is 1:10~20, which can both ensure polysaccharide and water
It is sufficiently mixed, and can be to avoid because dilutional hyponatremia is added to lead to the situation of gel difficulty.
(2) under 75~95 DEG C DEG C of temperature condition, according to formula rate, the polysaccharide dispersion liquid is mixed with syrup solution
Conjunction stirs evenly, and obtains polysaccharide syrup mixed liquor.
In order to make the mixing of two kinds of solution more abundant, and mixing time can be shortened, it can also be molten by syrup before mixing
Liquid preheats in advance, to accelerate the speed of solution mixing, shortens gel and prepares the time used.
(3) according to formula rate, glucolactone is added in into the polysaccharide syrup mixed liquor and is stirred evenly, waits to coagulate
Gu the gel is obtained after.
The gel process for preparing is easy to operate, takes few and big using the gel elastomer that the preparation method obtains, gel effect
Fruit is good.
To reach above-mentioned third purpose, the present invention provides a kind of gel as described above and is preparing gel vitamin soft sweets
In application.The gel effect of above-mentioned gel is good, and elasticity is big, available for preparing different types of gel vitamin soft sweets.
To reach above-mentioned 4th purpose, the present invention provides a kind of gel vitamin soft sweets, the gel vitamin soft sweets packet
Include vitamin B complex and gel as described above.Not only elasticity is big for the soft sweets, in good taste, can also improve vitamin B complex
Stability improves the nutritive value of gel vitamin soft sweets.
Further, the vitamin B complex is one or more of folic acid, VB1, VB2, VB3, VB5, VB6 and VB12
Combination.Wherein, some B family vitamins, such as folic acid, VB1, VB2, VB5 and VB12, it is extremely unstable when being heated under acidic environment
It is fixed, it is very easy to degradation.It is discovered by experiment that the present invention is using glucolactone induced synthesis gel, can with it is a variety of more
Sugar compounds at low ph conditions, and this kind of acid unstable B family vitamin can also be significantly improved while gelling performance is promoted and is existed
Stability in gel vitamin soft sweets.
A preferred embodiment of the invention, the gel vitamin soft sweets specifically include the group of following parts by weight
Point：0.5~1.8 part of polysaccharide, 60~80 parts of syrup solution, 0.5~2.0 part of glucolactone, vitamin B complex 0.001~
0.05 part.Preferably, the syrup solution a concentration of 75% and more than.
To reach above-mentioned 5th purpose, the present invention provides a kind of preparation side of gel vitamin soft sweets as described above
Method, this method include the following steps：
(1) according to formula rate, it is soluble in water to weigh polysaccharide, stirs evenly, obtains polysaccharide dispersion liquid；
Preferably, the weight ratio of polysaccharide and water is 1:10~20, which can not only ensure that polysaccharide was sufficiently mixed with water, but also
It can be to avoid because dilutional hyponatremia be added to cause gel difficult.
(2) under 75~95 DEG C of temperature condition, the polysaccharide dispersion liquid with syrup solution is mixed evenly, is obtained
Polysaccharide syrup mixed liquor；
(3) according to formula rate, glucolactone and vitamin B are sequentially added into the polysaccharide syrup mixed liquor
Race stirs evenly, and obtains gel feed liquid；
The addition of glucolactone can not only promote gel, can also effectively improve the gel vitamin soft sweets load
Vitamin B stability, improve gel vitamin soft candy product nutritive value.
(4) the gel feed liquid is poured into a mould with mold, which can be any shape, such as heart-shaped mold, small
Animal mold etc. improves the interest during soft sweets are eaten.After feed liquid gel, demoulding is taken out；
(5) processing and packaging is dried, obtains the gel vitamin soft sweets.
Beneficial effects of the present invention are as follows：
The present invention, can be multiple at low ph conditions with a variety of Polysaccharides using glucolactone induced synthesis gel
Match, gained gel is compared with the gel that conventional citric acid induces, and brittleness is lower, elastic bigger, and gel strength is stronger.
A kind of preparation method of gel provided by the invention, this method is easy to operate, and the used time is shorter suitable for industrialized production.
In view of the gel elastomer of the present invention is big, brittleness is low, texture characteristic is good, and is mixed gel, therefore the gel can answer
It is used to prepare different types of gel vitamin soft sweets.
Gel vitamin soft sweets provided by the invention, by glucolactone induced synthesis gel, can with it is a variety of more
Carbohydrate gum body compounds at low ph conditions, while gelling value characteristic is promoted, can also improve the unstable dimension of acid in soft sweets
The stability of Sheng Su B races.The gel vitamin soft sweets are added to one or more B family vitamins in the feed, and consumer is eating
With the vitamin that needed by human body can be also supplemented while soft sweets, the nutritive value of the gel vitamin soft sweets is improved；And this is solidifying
The elasticity of glue vitamin soft sweets is big, in good taste, does not stick to one's teeth, improves the edible experience of consumer.
The preparation method of gel vitamin soft sweets provided by the invention, this method is easy to operate, and the used time is shorter, suitable for large quantities of
Measure industrialized production.
Description of the drawings
Fig. 1 shows the when m- folic acid residue percentage line chart of 1 gained gel vitamin soft sweets of embodiment 1 and comparative example
(GDL-induced, embodiment；Control, comparative example；Similarly hereinafter).
Fig. 2 shows the when m- vitamin B1 residue percentage foldings of 2 gained gel vitamin soft sweets of embodiment 2 and comparative example
Line chart.
Fig. 3 shows the when m- vitamin B2 residue percentage folding of 3 gained gel vitamin soft sweets of embodiment 3 and comparative example
Line chart.
Fig. 4 shows the when m- vitamin B3 residue percentage folding of 4 gained gel vitamin soft sweets of embodiment 4 and comparative example
Line chart.
Fig. 5 shows the when m- vitamin B complex residue percentage folding of 5 gained gel vitamin soft sweets of embodiment 5 and comparative example
Line chart.
Fig. 6 shows the when m- vitamin B complex residue percentage folding of 6 gained gel vitamin soft sweets of embodiment 6 and comparative example
Line chart.
Fig. 7 shows the when m- vitamin B complex residue percentage folding of 7 gained gel vitamin soft sweets of embodiment 7 and comparative example
Line chart.
Specific embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, 0.001 part of folic acid is further included.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 1.5 parts of pectin are weighed and 0.3 part of carragheen is dissolved in 18 parts of water, stirs evenly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 75 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 2.0 parts of glucolactones are sequentially added into the polysaccharide syrup mixed liquor, 0.001 part of folic acid, stirring is
It is even, obtain gel feed liquid；
(4) the gel feed liquid with star mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 2
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, VB1 is further included：0.005 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 1.0 parts of pectin, 0.5 part of gellan gum, 0.1 part of carragheen are weighed to be dissolved in 18 parts of water, stirs evenly, obtains more
Sugar dispersion liquid；
(2) under the conditions of 78 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 1.2 parts of glucolactones are sequentially added into the polysaccharide syrup mixed liquor, 0.005 part of VB1, stirring is
It is even, obtain gel feed liquid；
(4) the gel feed liquid with rabbit shape mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 3
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, VB2 is further included：0.05 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) it weighs 0.4 part of gellan gum and 0.5 part of pectin is dissolved in 22 parts of water, stir evenly, obtain polysaccharide dispersion liquid；
(2) under the conditions of 80 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 2.0 parts of glucolactones are sequentially added into the polysaccharide syrup mixed liquor, 0.005 part of VB2, stirring is
It is even, obtain gel feed liquid；
(4) the gel feed liquid with bunny shape mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 4
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, VB3 is further included：0.05 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.1 part of pectin, 0.5 part of sodium carboxymethylcellulose and 0.4 part of agar are weighed to be dissolved in 20 parts of water, is stirred evenly,
Obtain polysaccharide dispersion liquid；
(2) under the conditions of 85 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.5 part of glucolactone, 0.05 part of VB3 are sequentially added into the polysaccharide syrup mixed liquor, stirring is equal
It is even, obtain gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 5
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, VB1 is further included：0.001 part, VB2：0.001 part, VB5：0.005 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.3 part of pectin, 0.3 part of chitosan and 0.3 part of sodium alginate are weighed to be dissolved in 18 parts of water, stirs evenly, obtains
Polysaccharide dispersion liquid；
(2) under the conditions of 90 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.7 part of glucolactone is sequentially added into the polysaccharide syrup mixed liquor, 0.001 part of VB1,0.001 part
VB2,0.005 part of VB5, stirs evenly, and obtains gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 6
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, folic acid is further included：0.001 part, VB5：0.03 part, VB6：0.005 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.1 part of 0.1 part of pectin, 0.3 part of carragheen, 0.2 part of sodium alginate and agar are weighed to be dissolved in 14 parts of water, is stirred
It mixes uniformly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 75 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.5 part of glucolactone is sequentially added into the polysaccharide syrup mixed liquor, 0.001 part of folic acid, 0.03 part
VB5,0.005 part of VB6, stirs evenly, and obtains gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Embodiment 7
This preferred embodiment provides a kind of gel, includes the component of following parts by weight：
The preferred embodiment also provides a kind of gel vitamin soft sweets comprising above-mentioned gel, in the base of above-mentioned gel
On plinth, VB1 is further included:0.01 part, VB2：0.01 part, VB3：0.01 part, VB5：0.02 part.
The preferred embodiment also provides a kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.2 part of 0.3 part of pectin, 0.5 part of carragheen, 0.3 part of microcrystalline cellulose and converted starch are weighed and is dissolved in 18 parts of water
In, it stirs evenly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 75 DEG C, the polysaccharide dispersion liquid and 60 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 1.0 parts of glucolactones are sequentially added into the polysaccharide syrup mixed liquor, 0.01 part of VB1,0.01 part
VB2,0.01 part of VB3,0.02 part of VB5 stir evenly, obtain gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 1
This comparative example provides a kind of gel vitamin soft sweets, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 1.5 parts of pectin are weighed and 0.3 part of carragheen is dissolved in 18 parts of water, stirs evenly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 75 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.9 part of citric acid, 0.001 part of folic acid are sequentially added into the polysaccharide syrup mixed liquor, stirs evenly, obtains
To gel feed liquid；
(4) the gel feed liquid with star mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 2
This comparative example provides a kind of gel vitamin soft sweets, includes the component of following parts by weight：
A kind of preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 1.0 parts of pectin, 0.5 part of gellan gum, 0.1 part of carragheen are weighed to be dissolved in 18 parts of water, stirs evenly, obtains more
Sugar dispersion liquid；
(2) under the conditions of 85 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.8 part of citric acid, 0.005 part of VB1 are sequentially added into the polysaccharide syrup mixed liquor, stirs evenly, obtains
Gel feed liquid；
(4) the gel feed liquid with bunny shape mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 3
This comparative example provides a kind of gel vitamin soft sweets, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) it weighs 0.4 part of gellan gum and 0.5 part of pectin is dissolved in 22 parts of water, stir evenly, obtain polysaccharide dispersion liquid；
(2) under the conditions of 85 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.5 part of citric acid, 0.05 part of VB2 are sequentially added into the polysaccharide syrup mixed liquor, stirs evenly, obtains
Gel feed liquid；
(4) the gel feed liquid with bunny shape mold is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 4
This comparative example provides a kind of gel, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.4 part of 0.1 part of pectin, 0.5 part of sodium carboxymethylcellulose and agar are weighed to be dissolved in 20 parts of water, is stirred evenly,
Obtain polysaccharide dispersion liquid；
(2) under the conditions of 85 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.5 part of citric acid, 0.05 part of VB3 are sequentially added into the polysaccharide syrup mixed liquor, stirs evenly, obtains
Gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 5
This comparative example provides a kind of gel, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.3 part of 0.3 part of pectin, 0.3 part of chitosan and sodium alginate are weighed to be dissolved in 18 parts of water, stirs evenly, obtains
Polysaccharide dispersion liquid；
(2) under the conditions of 90 DEG C, the polysaccharide dispersion liquid and 80 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 0.8 part of citric acid, 0.001 part of VB1 are sequentially added into the polysaccharide syrup mixed liquor, 0.001 part of VB2,
0.005 part of VB5, stirs evenly, and obtains gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 6
This comparative example provides a kind of gel, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.1 part of 0.1 part of pectin, 0.3 part of carragheen, 0.2 part of sodium alginate and agar are weighed to be dissolved in 20 parts of water, is stirred
It mixes uniformly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 80 DEG C, the polysaccharide dispersion liquid and 70 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) sequentially added into the polysaccharide syrup mixed liquor 0.2 part of citric acid, 0.001 part of folic acid, 0.03 part of VB5,
0.005 part of VB6, stirs evenly, and obtains gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Comparative example 7
This comparison provides a kind of gel, includes the component of following parts by weight：
The preparation method of above-mentioned gel vitamin soft sweets, includes the following steps：
(1) 0.2 part of 0.3 part of pectin, 0.5 part of carragheen, 0.3 part of microcrystalline cellulose and converted starch are weighed and is dissolved in 18 parts of water
In, it stirs evenly, obtains polysaccharide dispersion liquid；
(2) under the conditions of 85 DEG C, the polysaccharide dispersion liquid and 60 parts a concentration of 75% of syrup solution are mixed equal
It is even, obtain polysaccharide syrup mixed liquor；
(3) 1.2 parts of citric acids, 0.01 part of VB1 are sequentially added into the polysaccharide syrup mixed liquor, 0.01 part of VB2,0.01
Part VB3,0.02 part of VB5 stir evenly, obtain gel feed liquid；
(4) the gel feed liquid with circular die is poured into a mould, demoulds and take out after gel；
(5) it is dried and obtains gel vitamin soft sweets.
Test example 1
The soft sweets texture characteristic detection experiment of embodiment and comparative example
Profit detects the full texture characteristic of gel vitamin soft sweets obtained in above-described embodiment and comparative example with the following method
Value, the elasticity number including gel vitamin soft sweets, cohesion value, adhesivity value, chewiness value, recovery value.
Using the TA.XTPlus food texture measurements of SMS companies of Britain, adapted P/36R probes are detected.
The gel vitamin soft sweets in the present invention are cut into diameter 2cm first, then the cylinder of height 1.8cm is put
It is detected on food texture measurement sample stage.Parameter setting for probe decrease speed 1mm/s, compression ratio 80%.Each sample
It measures 3 times, is averaged, as relevant texture characteristic value.
The texture characteristic value of gel vitamin soft sweets is as shown in table 1 below obtained by each embodiment and comparative example.
The texture characteristic value of gel vitamin soft sweets obtained by 1 each embodiment of table and comparative example
| Sample | Elasticity | The poly- property of Inner | Adhesivity (gsec) | Chewiness (gsec) | Recovery |
| Comparative example 1 | 0.569±0.02 | 0.479±0.01 | 4962.876±205.34 | 3446.487±59.12 | 0.148±0.01 |
| Comparative example 2 | 0.463±0.01 | 0.429±0.02 | 4629.926±197.83 | 3025.67±57.04 | 0.192±0.01 |
| Comparative example 3 | 0.517±0.02 | 0.503±0.03 | 4209.325±118.33 | 2837.47±64.03 | 0.159±0.02 |
| Comparative example 4 | 0.542±0.03 | 0.512±0.03 | 4524.325±112.32 | 3037.36±82.05 | 0.175±0.04 |
| Comparative example 5 | 0.506±0.05 | 0.473±0.05 | 4315.325±133.24 | 2879.47±99.27 | 0.182±0.03 |
| Comparative example 6 | 0.535±0.03 | 0.517±0.02 | 5163.325±227.14 | 2926.47±76.72 | 0.174±0.01 |
| Comparative example 7 | 0.521±0.02 | 0.495±0.04 | 4483.325±172.36 | 2803.47±84.55 | 0.169±0.02 |
| Embodiment 1 | 0.863±0.03 | 0.635±0.02 | 6305.254±114.62 | 4256.516±69.46 | 0.3548±0.01 |
| Embodiment 2 | 0.818±0.01 | 0.605±0.01 | 6092.37±201.32 | 3907.81±75.22 | 0.3674±0.03 |
| Embodiment 3 | 0.795±0.03 | 0.727±0.01 | 5783.707±98.84 | 4082.49±102.43 | 0.4048±0.01 |
| Embodiment 4 | 0.786±0.02 | 0.735±0.02 | 5592.34±73.51 | 4143.49±97.44 | 0.3972±0.02 |
| Embodiment 5 | 0.776±0.04 | 0.622±0.07 | 5825.734±105.52 | 4273.49±89.52 | 0.3847±0.01 |
| Embodiment 6 | 0.781±0.02 | 0.718±0.03 | 6153.257±84.42 | 3979.49±78.44 | 0.3896±0.05 |
| Embodiment 7 | 0.769±0.05 | 0.683±0.05 | 5906.032±89.48 | 4198.49±87.95 | 0.4017±0.03 |
Test example 2
B family vitamin Detection of Stability is tested
It is detected respectively in embodiment and comparative example using national standard and document report detection method and obtains gel vitamin soft sweets
In B family vitamin content in 0~180 hour, the line chart of m- vitamin B residue percentage when obtaining as shown in drawings.It needs
It is noted that attached drawing orbicular spot broken line represents the when m- vitamin B residue percentage of gained gel vitamin soft sweets in embodiment
Number line chart, square broken line represent the when m- vitamin B residue percentage line chart of gel vitamin soft sweets obtained by comparative example.
It is provided by the invention to utilize glucolactone by result of the test as can be seen that in 0~180 hour after soft sweets produce
The gel vitamin soft sweets of induced synthesis, the remaining percentage of vitamin B are apparently higher than the gel dimension of citric acid induced synthesis
The vitamin B residue percentage of raw element soft sweets, therefore, gel vitamin soft sweets provided by the invention can improve soft sweets load
The stability of vitamin B supplements the vitamin B of needed by human body, promotes the nutritive value of soft sweets.
Claims (10)
1. a kind of gel, which is characterized in that include the component of following parts by weight：0.5~1.8 part of polysaccharide, syrup solution 60~80
Part, 0.5~2.0 part of glucolactone.
2. a kind of gel according to claim 1, which is characterized in that the polysaccharide is pectin with being selected from gellan gum, OK a karaoke club
One or more polysaccharide in glue, sodium carboxymethylcellulose, agar, chitosan, sodium alginate, microcrystalline cellulose, converted starch
Combination；Preferably, pectin accounts for more than the 10% of polysaccharide total amount.
3. a kind of preparation method of gel as claimed in claim 1 or 2, which is characterized in that this method includes the following steps：
(1) according to formula rate, it is soluble in water to weigh polysaccharide, stirs evenly, obtains polysaccharide dispersion liquid；
(2) according to formula rate, under 75~95 DEG C of temperature condition, the polysaccharide dispersion liquid and syrup solution are mixed
Uniformly, polysaccharide syrup mixed liquor is obtained；
(3) according to formula rate, glucolactone is added in into the polysaccharide syrup mixed liquor and is stirred evenly, after to be solidified
Obtain the gel.
4. the preparation method of gel according to claim 3, which is characterized in that the weight ratio of polysaccharide and water in step (1)
It is 1:10~20.
5. application of the gel as described in claim 1-2 any claims in gel soft candy is prepared.
6. a kind of gel vitamin soft sweets, which is characterized in that the gel vitamin soft sweets include vitamin B complex and such as right
It is required that the gel described in 1-2 any claims.
7. gel vitamin soft sweets according to claim 6, which is characterized in that the vitamin B complex for folic acid, VB1,
The combination of any one or more in VB2, VB3, VB5, VB6 and VB12.
8. the gel vitamin soft sweets according to claim 6-7 any claims, which is characterized in that including following weight
The component of part：0.5~1.8 part of polysaccharide, 60~80 parts of syrup solution, 0.5~2.0 part of glucolactone, vitamin B complex
0.001~0.05 part.
9. a kind of preparation method of gel vitamin soft sweets as claimed in claim 8, which is characterized in that include the following steps：
(1) according to formula rate, it is soluble in water to weigh polysaccharide, stirs evenly, obtains polysaccharide dispersion liquid；
(2) according to formula rate, under 75~95 DEG C of temperature condition, the polysaccharide dispersion liquid and syrup solution are mixed
Uniformly, polysaccharide syrup mixed liquor is obtained；
(3) according to formula rate, glucolactone and vitamin B complex are added in into the polysaccharide syrup mixed liquor, stirring is equal
It is even, obtain gel feed liquid；
(4) the gel feed liquid with mold is poured into a mould, demoulds and take out after gel；
(5) it is dried, obtains gel vitamin soft sweets.
10. the preparation method of gel vitamin soft sweets according to claim 9, which is characterized in that in step (1) polysaccharide with
The weight ratio of water is 1:10~20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810132717.XA CN108157572A (en) | 2018-02-09 | 2018-02-09 | A kind of gel, the gel vitamin soft sweets and preparation method for including it |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810132717.XA CN108157572A (en) | 2018-02-09 | 2018-02-09 | A kind of gel, the gel vitamin soft sweets and preparation method for including it |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157572A true CN108157572A (en) | 2018-06-15 |
Family
ID=62514017
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810132717.XA Pending CN108157572A (en) | 2018-02-09 | 2018-02-09 | A kind of gel, the gel vitamin soft sweets and preparation method for including it |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157572A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114845566A (en) * | 2019-12-20 | 2022-08-02 | 花王株式会社 | Method for producing gel composition |
| CN114848509A (en) * | 2022-05-24 | 2022-08-05 | 上海家化联合股份有限公司 | Polysaccharide-based gel containing polyhydroxy acids and uses thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4241099A (en) * | 1979-02-26 | 1980-12-23 | Tiemstra Peter J | Pectin formulations, products and methods having delayed-action acidulants |
| WO2004030469A2 (en) * | 2002-10-01 | 2004-04-15 | Danisco A/S | Gelling composition |
| CN101268797A (en) * | 2008-05-13 | 2008-09-24 | 广东富味制果厂有限公司 | Method for preparing nutrition soft sweets |
| CN102510726A (en) * | 2009-09-16 | 2012-06-20 | 森永制果株式会社 | Soft candy and soft candy production method |
| EP2486802A1 (en) * | 2011-02-09 | 2012-08-15 | Fida S.r.l. | "Chocolate jelly candy" |
| WO2016176398A1 (en) * | 2015-04-30 | 2016-11-03 | Basf Corporation | Fortified jelly confectionery |
-
2018
- 2018-02-09 CN CN201810132717.XA patent/CN108157572A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4241099A (en) * | 1979-02-26 | 1980-12-23 | Tiemstra Peter J | Pectin formulations, products and methods having delayed-action acidulants |
| WO2004030469A2 (en) * | 2002-10-01 | 2004-04-15 | Danisco A/S | Gelling composition |
| CN101268797A (en) * | 2008-05-13 | 2008-09-24 | 广东富味制果厂有限公司 | Method for preparing nutrition soft sweets |
| CN102510726A (en) * | 2009-09-16 | 2012-06-20 | 森永制果株式会社 | Soft candy and soft candy production method |
| EP2486802A1 (en) * | 2011-02-09 | 2012-08-15 | Fida S.r.l. | "Chocolate jelly candy" |
| WO2016176398A1 (en) * | 2015-04-30 | 2016-11-03 | Basf Corporation | Fortified jelly confectionery |
Non-Patent Citations (2)
| Title |
|---|
| 王晓凌，等: "《生物化学》", 31 December 2017, 江苏凤凰科学技术出版社 * |
| 郭本恒，等: "《干酪科学与技术》", 31 May 2015, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114845566A (en) * | 2019-12-20 | 2022-08-02 | 花王株式会社 | Method for producing gel composition |
| CN114848509A (en) * | 2022-05-24 | 2022-08-05 | 上海家化联合股份有限公司 | Polysaccharide-based gel containing polyhydroxy acids and uses thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813275B (en) | A kind of masticatory pattern soft capsule skin and masticatory pattern soft capsule | |
| CN103169006B (en) | Baby nutrition noodles and preparation method thereof | |
| CN107683941B (en) | Temperature-resistant frosted soft sweets and preparation method thereof | |
| CN109090616A (en) | A kind of method of the accurate 3D printing of high protein semifluid ready-to-eat food | |
| CN103025171B (en) | There is the nutrition product of the ultrasonic process of the storage period of prolongation | |
| CN101223898A (en) | Method of producing mixed grain steamed bread | |
| CN106359802A (en) | Milk mineral DHA gel soft sweet and production method thereof | |
| CN109123033B (en) | Oil gel soft sweet and preparation method thereof | |
| CN108157572A (en) | A kind of gel, the gel vitamin soft sweets and preparation method for including it | |
| TWI466691B (en) | A chewing chewable soft capsule skin and soft capsules | |
| CN105105098A (en) | Instant tremella cake and preparation method thereof | |
| CN109303162A (en) | A kind of low fat sour milk ice cream and preparation method thereof | |
| CN108308244A (en) | A kind of pre-gelatinized starch moon cake cake skin base and preparation method thereof | |
| US20100047395A1 (en) | Composition and uses thereof | |
| US20220046971A1 (en) | Edible products | |
| CN106306295A (en) | Functional mixed gel type soft sweets and manufacturing method thereof | |
| CN113678933B (en) | Method for enhancing gel property of starch soft sweets by enzyme method and application thereof | |
| CN114190529B (en) | Jelly with high content of dietary fibers and preparation method thereof | |
| JP2013081432A (en) | Gummi candy | |
| CN114158719A (en) | Low-fat sugar-free high-dietary-fiber Uygur catsup and preparation method thereof | |
| CN112314766A (en) | Freeze-dried fruit granule milk tablet candy and preparation method thereof | |
| RU2783182C1 (en) | Method for obtaining jelly candies | |
| CN113712190B (en) | Composite gelatinizing agent for soft sweets and preparation method and application thereof | |
| CN107927113A (en) | A kind of soft cookies without baking powder and preparation method thereof | |
| TWI819419B (en) | Composition for gelled food having soft mouthfeel and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180615 |