CN109527167A - A kind of DHA gel soft candy and preparation method thereof - Google Patents
A kind of DHA gel soft candy and preparation method thereof Download PDFInfo
- Publication number
- CN109527167A CN109527167A CN201811636839.9A CN201811636839A CN109527167A CN 109527167 A CN109527167 A CN 109527167A CN 201811636839 A CN201811636839 A CN 201811636839A CN 109527167 A CN109527167 A CN 109527167A
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- China
- Prior art keywords
- dha
- soft candy
- gel soft
- preparation
- edible
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- 239000003349 gelling agent Substances 0.000 claims abstract description 31
- 239000000243 solution Substances 0.000 claims abstract description 31
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 229960005375 lutein Drugs 0.000 description 1
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 1
- 208000002780 macular degeneration Diseases 0.000 description 1
- 235000020429 malt syrup Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000006187 pill Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000013112 stability test Methods 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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 belongs to DHA formulation art, a kind of DHA gel soft candy and preparation method thereof is specifically disclosed.The preparation method of the DHA gel soft candy includes: to be uniformly mixed DHA oil and plural gel agent solution and sweetener soln, and the pH value of gained mixed solution is adjusted to 3-4, later by gained feed liquid coagulation forming, obtains DHA gel soft candy；Gelling agent contained in the plural gel agent solution is selected from the mixture of at least one of gelatin and pectin, Arabic gum and carragheen, and the weight ratio of the total content of the content and pectin, Arabic gum and carragheen of the gelatin is 1:(0.1-1.5).DHA oil can be made to form cured shell in soft sweets using method provided by the invention, oily phase is protected in the contact of isolation or reduction DHA oil with oxygen, and reduction destroys and peculiar smell, and the DHA gel soft candy made is with better stability.
Description
Technical field
The invention belongs to DHA formulation art, a kind of DHA gel soft candy and preparation method thereof is specifically disclosed.
Background technique
With the promotion of people's current consumption habit and to the pursuit of quality of the life, everybody health care consciousness is stepped up,
Wherein docosahexaenoic acid (i.e. DHA) is increasingly subject to everybody concern and attention.Docosahexaenoic acid is a kind of more insatiable hungers
And fatty acid, there is very important effect to human body.It is one of the constituent of brain and retina, vision to human body and
Nervous system development has significant impact.The DHA intake for having studies have shown that enough can promote baby's brain development and show to recognize
Know, remember, the General Promotion of the advanced nervous function such as language, resolving ability, social ability, adult can be safeguarded and normally recognized
Know ability, reduces the risk for suffering from dementia and age-related macular degeneration.Source of the DHA in food mainly includes breast milk, addition
Formula milk, fish, dry fruit, algae of DHA etc..
Soft sweets are a kind of smooth appearance, mouthfeel high resilience and the higher candy of water content.In traditional dietary supplements city
, soft sweets are also a kind of product forms very in one's favour.It is shown according to marketing data, the soft candy product of substitution tablet form in 2017
The 47% of dietary supplements is accounted for, soft sweets replenishers diet in non-pill form obvious compared to 34% growth in 2015
Accounting 30% in replenishers product, fast-developing and welcome extensively reason essentially consist in the good and edible convenience of its taste
Property, promote children and the adult demand to soft sweets replenishers to increase.
CN104543274A discloses a kind of preparation method of soft sweets containing DHA, specifically, by gelling agent and water with 1:
The mixing of (0.5-15) ratio, is heated to 40-150 DEG C of swelling 45-90min, it is spare to obtain colloidal sol；By fish oil powder, Flos Tagetis Erectae extract
It is sufficiently dissolved into water with soybean lecithin compound, obtains solution for standby；Beet root inspissated juice is sufficiently dissolved into water, solution is obtained
It is spare；Sugar alcohol is completely dissolved in remaining water, infusion, be concentrated into solid content be 75-95% when, be cooled to 50-100
℃；Above-mentioned resulting each stock solution, colloidal sol are sequentially added, is slowly stirred uniformly, later by gained feed liquid rapid dumps to silicon
In sealing rubber die, solidification is dry to get soft sweets.Although DHA, lutein and phosphatidyl serine can be passed through using this method
The bioavilability and effect of DHA are combined and improve, but the stability of thus obtained DHA soft sweets is not but high.It is mainly former
In: DHA exists in the form of triglycerides in microbial oil, belongs to long-chain polyenoid highly unsaturated fatty acid, due to its height
Spend undersaturated condition, along with special molecular machinery and structural state, determine they be it is highly unstable, easily by outer
The influence of boundary's physics and chemical factor and change, cause DHA to decompose or generate peculiar smell, and generate and unfavorable to human body have
Evil substance, can generate sickening fishy smell or cured fish taste in grease.If in addition, using spray-on process to the feed liquid containing DHA
Its stability can also be reduced by being dried, this is because, for rapid draing product, can increase solution as far as possible in spray drying
With the contact area of air, temperature can generally be controlled at 160 DEG C or so, and have certain duration, and higher temperature adds
On increase contact area with air, will lead to DHA and quickly aoxidize, and form trans-fatty acid.
It is elaborated in " development of microencapsulation fish oil DHA gelatine gums " text using microencapsulation technology that fish oil DHA is micro-
It is encapsulated, it is then added in gelatine gums, a kind of new type of health candy is made.However, the microencapsulation method is cumbersome, need
It will be mixed again with fish oil after edible glue colloidal sol, need to undergo emulsifying later, aggregation, cooling and solidifying, centrifuge separation, take off
The series of steps such as water, sugaring, cooling, since step is excessive, embedding quality is not easy to control, and the crude oil proportion is seldom,
It is low (only 0.12%) using DHA content in the gelatine gums of this method preparation；In addition, using this method in allocation process,
The fish oil powder of microencapsulation is added in sugar cook temperature when being down to 70~80 DEG C, be wrapped in the capsule outside fish oil at this time easily by thermosol
Solution, to cause content uneven.
Summary of the invention
The present invention is intended to provide a kind of new DHA gel soft candy and preparation method thereof.
Specifically, the present invention provides a kind of preparation methods of DHA gel soft candy, wherein this method comprises: by DHA oil
It is uniformly mixed with plural gel agent solution and sweetener soln, and the pH value of gained mixed solution is adjusted to 3-4, it
Afterwards by gained feed liquid coagulation forming, DHA gel soft candy is obtained；Gelling agent contained in the plural gel agent solution be gelatin with
The mixture of at least one of pectin, Arabic gum and carragheen, the content and pectin, Arabic gum and carragheen of the gelatin
Total content weight ratio be 1:(0.1-1.5), preferably 1:(0.4-0.8).
Preferably, the additive amount of DHA oil is 1-600g/kg, more preferably 70-120g/kg in the DHA gel soft candy.
Preferably, the DHA oil is fish oil and/or algae oil.
Preferably, the total addition level of gelling agent is 0.1-250g/kg, more preferably 40-80g/ in the DHA gel soft candy
kg。
Preferably, the plural gel agent solution is by being mixed and heated to 80-220 DEG C so that gel for gelling agent and water
Agent dissolves to obtain.Wherein, the gelling agent and the weight ratio of water are preferably 1:(1-3).
Preferably, the plural gel agent solution is by being mixed and heated to 100-140 DEG C so that solidifying for gelling agent and water
Jelly dissolves to obtain.Wherein, the gelling agent and the weight ratio of water are preferably 1:(1-1.5).
Preferably, the sweetener soln is by being mixed and heated to 90-200 DEG C so that sweetener is molten for sweetener and water
Solution obtains.Wherein, the weight ratio of the sweetener and water is preferably 1:(0.01-0.2), more preferably 1:(0.06-0.12).
Preferably, the additive amount of sweetener is 100-900g/kg, more preferably 560-700g/ in the DHA gel soft candy
kg。
Preferably, the sweetener is selected from glucose syrup, fructose syrup, lactose, fructose, D-sorbite, mannitol, malt
At least one of syrup, maltitol, hydroxyl isomaltulose, isomalt, antierythrite, xylitol, white granulated sugar and glucose.
Preferably, the preparation method of DHA gel soft candy provided by the invention further include after pH value to be adjusted to 3-4,
Before coagulation forming, additive is added into feed liquid and stirs evenly.
Preferably, the total addition level of additive is 0.001-600g/kg in the DHA gel soft candy.
Preferably, the additive in acidity regulator, edible essence, pigment, juice and antioxidant at least
It is a kind of.
Preferably, the additive amount of acidity regulator is 0-100g/kg in the DHA gel soft candy.
Preferably, the acidity regulator in citric acid, sodium citrate, malic acid, lactic acid and tartaric acid at least
It is a kind of.
Preferably, the additive amount of edible essence is 0-10g/kg in the DHA gel soft candy.
Preferably, the edible essence is selected from edible strawberry essence, edible lemon extract, edible flavoring apple essence and edible sweet tea
At least one of orange essence.
Preferably, the additive amount of pigment is 0-30g/kg in the DHA gel soft candy.
Preferably, the pigment is natural pigment and/or synthetic dyestuff, and the natural pigment is edible natural curcumin
And/or natural Beta-carotene, the synthetic dyestuff are Tatrazine pigment and/or edible allured red pigment.
Preferably, the additive amount of juice is 0-550g/kg in the DHA gel soft candy.
Preferably, the juice is fruit syrup and/or vegetable juice.
Preferably, the additive amount of antioxidant is 0.001-25g/kg in the DHA gel soft candy.
Preferably, the antioxidant is selected from vitamin E, vitamin C, vitamine C palmitate, Rosmarinus officinalis extract and tea
At least one of polyphenol.
Preferably, the mode of the coagulation forming is to be cast in the feed liquid in mould by casting machine to form, mould
It demoulds, oils or upper powder after drying.
Preferably, the drying of the mould carries out in drying shed or baking oven.
Preferably, it is 10-70 DEG C, humidity 5-50% that the condition of the drying, which includes temperature, and the time is 0.5-84 hours.
Preferably, it is 30-50 DEG C, humidity 20-35% that the condition of the drying, which includes temperature, and the time is 10-48 hours.
The present invention also provides DHA gel soft candies prepared by the above method.
The preparation method of DHA gel soft candy of the present invention, DHA oil dispersed is in by gelatin and pectin, Arabic gum and card
After at least one of drawing glue is according to the specific plural gel agent matched and be combined into, by the pH value of regulation system in 3-4, energy
Enough so that DHA oil droplet is wrapped up by plural gel agent, to reach the protective effect to DHA wick material, so that DHA oil is in soft sweets
It is interior to form cured shell, completely cut off or reduce contact of the DHA oil with oxygen, protects oily phase, destruction and peculiar smell are reduced, to make
Gained DHA gel soft candy has better stability.
In addition, using the DHA ingredient for having healthcare function is rich in DHA gel soft candy made from method provided by the invention,
Using sugar as carrier, be conducive to the receiving of consumer's especially younger population, promote function of human body, and this method operation letter
Easily, it is conducive to large-scale production, has a vast market space.
Specific embodiment
The present invention is described in detail below.
The preparation method of DHA gel soft candy provided by the invention includes: by DHA oil and plural gel agent solution and sweet taste
Agent solution is uniformly mixed, and the pH value of gained mixed solution is adjusted to 3-4, later by gained feed liquid coagulation forming, is obtained
To DHA gel soft candy；Gelling agent contained in the plural gel agent solution is in gelatin and pectin, Arabic gum and carragheen
The weight ratio of at least one mixture, the total content of the content and pectin, Arabic gum and carragheen of the gelatin is 1:
(0.1-1.5), preferably 1:(0.4-0.8).
As described above, gelling agent contained in the plural gel agent solution is gelatin and pectin, Arabic gum and OK a karaoke club
The mixture of at least one of glue, that is, the plural gel can be gelatin+pectin, gelatin+Arabic gum, gelatin+OK a karaoke club
Glue, gelatin+pectin+Arabic gum, gelatin+pectin+carragheen, gelatin+Arabic gum+carragheen, gelatin+pectin+Arab
Glue+carragheen.Wherein, other than gelatin, when in the plural gel agent only containing in pectin, Arabic gum and carragheen
When a kind of, the total content of the pectin, Arabic gum and carragheen refers to the content of contained this gelling agent；When described compound
When in gelling agent containing two kinds in pectin, Arabic gum and carragheen, the total content of the pectin, Arabic gum and carragheen
Refer to the total content of both contained gelling agents；When in the plural gel agent contain pectin, Arabic gum and carragheen in
Three kinds when, the total content of the pectin, Arabic gum and carragheen refers to the total content of these three contained gelling agents.
The additive amount of DHA oil is preferably 1-600g/kg in the DHA gel soft candy, more preferably 70-120g/kg.Assuming that
Every DHA gel soft candy is 6g, then need to only eat 1~8 demand that just can satisfy daily DHA daily.In addition, described
DHA oil can be fish oil, or algae oil can also be the mixture of both of the above.
The total addition level of gelling agent is preferably 0.1-250g/kg in the DHA gel soft candy, more preferably 40-80g/kg.
The plural gel agent solution can be by being mixed and heated to 80-220 DEG C for gelling agent and water, being preferably heated to 100-140 DEG C
So that gelling agent dissolves to obtain, concrete configuration process can be completed in blend tank.Proportion between the gelling agent and water
It can make the mass fraction 25-50wt%, preferably 35-50wt% of solid content in gained plural gel agent solution.Specifically,
The gelling agent and the weight ratio of water are preferably 1:(1-3), more preferably 1:(1-1.5).
The additive amount of sweetener is preferably 100-900g/kg in the DHA gel soft candy, more preferably 560-700g/kg.
The sweetener soln can be by being mixed and heated to 90-200 DEG C so that sweetener dissolves to obtain, specifically for sweetener and water
Configuration process can be completed in blend tank.Proportion between the sweetener and water can make solid in gained sweetener solvent
The mass fraction of object is 80-99wt%, preferably 85-95wt%.Specifically, the weight ratio of the sweetener and water is preferably 1:
(0.01-0.2), more preferably 1:(0.06-0.12).The sweetener can various can to assign DHA gel soft to be existing
The food additives of sugared sweet taste, specific example include but is not limited to: glucose syrup, fructose syrup, lactose, fructose, sorbose
Alcohol, mannitol, malt syrup, maltitol, hydroxyl isomaltulose, isomalt, antierythrite, xylitol, white granulated sugar and glucose
At least one of.
The present invention adds material each when being uniformly mixed DHA oil, plural gel agent solution and sweetener soln
Entering sequence, there is no particular limitation, DHA oil, plural gel agent solution and sweetener can be mixed with random order, to this
Field technical staff can know that therefore not to repeat here.
There is no particular limitation to the mode that the pH value of the mixed solution is adjusted to 3-4 by the present invention, for example, can be
PH adjusting agent is added into the mixed solution.The pH adjusting agent can be for example existing various acid or alkali, tool
Body should be depending on the pH value of the mixed solution.The acid can be strong acid and/or weak acid.Wherein, the strong acid is specific
Example includes but is not limited to: at least one of sulfuric acid, nitric acid, hydrochloric acid etc..The specific example of the weak acid includes but is not limited to:
At least one of carbonic acid, acetic acid, phosphoric acid etc..The alkali can be highly basic and/or weak base.Wherein, the specific reality of the highly basic
Example includes but is not limited to: at least one of potassium hydroxide, sodium hydroxide etc..The weak base for example can be ammonium hydroxide.The pH
The dosage of value regulator, which is subject to, is adjusted to 3-4 for the pH value of mixed solution, can know to this those skilled in the art, herein
It does not repeat.
The preparation method of DHA gel soft candy provided by the invention can also be included in pH value is adjusted to 3-4 after, solidification
Before molding, additive is added into feed liquid and stirs evenly.The additive for example can for acidity regulator, edible essence,
At least one of pigment, juice and antioxidant, can assign at this time the better mouthfeel of DHA gel soft candy, fragrance, color and
Inoxidizability.Wherein, the specific example of the acidity regulator includes but is not limited to: citric acid, sodium citrate, malic acid, cream
At least one of acid and tartaric acid.The specific example of the edible essence includes but is not limited to: edible strawberry essence, edible lemon
Lemon essence, edible at least one of flavoring apple essence and edible orange flavor.The pigment can be natural pigment, or
Synthetic dyestuff can also be the mixture of the two.The natural pigment can be for example edible natural curcumin and/or natural
Carrotene, the synthetic dyestuff for example can be Tatrazine pigment and/or edible allured red pigment.The juice example
It such as can be fruit syrup and/or vegetable juice.The specific example of the antioxidant includes but is not limited to: vitamin E, vitamin C, dimension
At least one of Ascorbyl Palmitate, Rosmarinus officinalis extract and tea polyphenols.Wherein, Salvia japonica in the Rosmarinus officinalis extract
The content of acid can be 5%-20%.In addition, the total addition level of additive can be 0.001- in the DHA gel soft candy
600g/kg.Wherein, when needing to add acidity regulator, the additive amount of acidity regulator can be in the DHA gel soft candy
0-100g/kg.When needing to add edible essence, the additive amount of edible essence can be 0-10g/ in the DHA gel soft candy
kg.When needing to add pigment, the additive amount of pigment can be 0-30g/kg in the DHA gel soft candy.When needing to add fruit
When vegetable juice, the additive amount of juice can be 0-550g/kg in the DHA gel soft candy.It is described when needing to add antioxidant
The additive amount of antioxidant is 0.001-25g/kg in DHA gel soft candy.
There is no particular limitation for mode of the present invention to the coagulation forming, as long as enabling to feed liquid coagulation forming with shape
At DHA gel soft candy, for example, can be formed for the feed liquid to be cast in mould by casting machine, after mould is dry
Demoulding, oils or upper powder.Wherein, the drying of the mould can carry out in drying shed or baking oven.The item of the drying
Part, which generally includes temperature, to be 10-70 DEG C, preferably 30-50 DEG C, and humidity can be 5-50%, preferably 20-35%, time
It can be 0.5-84 hours, preferably 10-48 hours.
A kind of specific embodiment according to the present invention, the preparation method of the DHA gel soft candy the following steps are included:
(1) gelling agent and water are placed in glue pot, and be heated to 80-220 DEG C, be preferably heated to 100-140 DEG C at stir
Mixing is mixed, is completely dissolved in gelling agent in water, obtains plural gel agent solution；Sweetener and water are placed in glue pot, and
It is heated to being stirred at 90-200 DEG C, is completely dissolved in sweetener in water, obtains sweetener soln；
(2) DHA oil is added in plural gel agent solution, is uniformly mixing to obtain DHA gel mixed liquor, then sweetener is molten
Liquid is added thereto, and is stirred evenly, and the pH value of gained mixed solution is adjusted to 3-4 later, and additive is added, is uniformly mixing to obtain material
Liquid；
(3) feed liquid is cast in mould by casting machine and is formed, demoulded after mould is dry, oiled or upper powder,
Obtain DHA gel soft candy.
The present invention also provides DHA gel soft candies prepared by the above method.
The present invention will be described in detail by way of examples below.
Embodiment 1-5
(1) gelling agent and water are placed in glue pot, and heating stirring mixes, and is completely dissolved in gelling agent in water, obtains
To plural gel agent solution；Sweetener and water are placed in glue pot, and heating stirring mixes, and sweetener is made to be completely dissolved in water
In, obtain sweetener soln；
(2) DHA oil is added in plural gel agent solution, is uniformly mixing to obtain DHA gel mixed liquor, then sweetener is molten
Liquid is added thereto, and is stirred evenly, and the pH value of gained mixed solution is adjusted to 3-4 later, and additive is added, is uniformly mixing to obtain material
Liquid；
(3) mould drying to moisture content is lower than 6%, is then cast in the feed liquid after drying by casting machine
Mould in form, mould is placed in drying room after being poured and is dried, demoulds, oils or upper powder, is packed up to DHA
Gel soft candy.Wherein, the type and dosage of each raw material and actual conditions are as shown in table 1.
Comparative example 1
DHA gel soft candy is prepared according to the method for embodiment 1, unlike, gelatin is used into I of identical weight part
Primary glue substitution, remaining condition obtain reference DHA gel soft candy with embodiment 1.
Comparative example 2
DHA gel soft candy is prepared according to the method for embodiment 1, unlike, by Arabic gum using identical weight part
Gelatin substitution, remaining condition obtain reference DHA gel soft candy with embodiment 1.
Comparative example 3
DHA gel soft candy is prepared according to the method for embodiment 1, unlike, in step (2), by the pH value of mixed solution
It is adjusted to 1, remaining condition obtains reference DHA gel soft candy with embodiment 1.
Comparative example 4
DHA gel soft candy is prepared according to the method for embodiment 1, unlike, in step (2), by the pH value of mixed solution
8 are adjusted to, remaining condition obtains reference DHA gel soft candy with embodiment 1.
Comparative example 5
(1) DHA microencapsulation: gelatin 50g and Arabic gum 20g are made into concentration 10wt% with distilled water, are heated to bright
Glue and Arabic gum are completely dissolved, and obtain gel solution, are cooled to room temperature spare；In agitator by DHA oil 100g with more than
Gel solution is uniformly mixed, and then high-pressure homogeneous 2 times under 40MPa, obtains stable emulsion；Secure ph is 4.0-5.0
Acidification distilled water, and be heated to 40-50 DEG C, above-mentioned emulsion slowly then be added in acidification distilled water under constant stirring
In, until there are white particles, microcapsules are formed, continues to stir, maintains 15min under temperature 45 C；5 are cooled the temperature to later
DEG C, so that the microcapsules to be formed is solidified 2.5h, centrifuge separation, then with 5 DEG C, distillation water washing 2 times that pH value is 4.5, Zhi Houzai
Dispersion is sufficiently stirred in the saturated common salt solution of twice of weight in gained microcapsules, is dehydrated, is filtered dry, obtains DHA microcapsules.It will be bright
Glue uses 3L water soaking at room temperature 4 hours in advance, and then heating water bath to 60 DEG C of dissolutions, cooling, obtains gelatin block；By white granulated sugar
In 350g, glucose syrup 400g and 100g water investment jacketed pan, 130 DEG C of infusions are heated with stirring to, are cooled to 70 DEG C, are quickly stirred
And gelatin 1kg block and above-mentioned DHA microcapsules are put into, and quickly stir evenly, it is cooling, obtain reference DHA gel soft candy.
Test case
One, stability test index determining
1, sample obtained in embodiment 1-3 and comparative example 1-5 test method: is placed in 30 DEG C of temperature, humidity 65%
Under the conditions of, accelerate to investigate 3 months.Reduced sugar, DHA oil-proofness and sense organ situation of change are investigated, is compared.Content of reducing sugar
It is detected using " measurement of reduced sugar in 5009.7 food of GB/T ", DHA content is according to fatty in GB 5009.168-2016 food
Acidity test is detected, and organoleptic indicator includes gel soft candy mouthfeel, whether there is or not fishlike smell.
2, experimental result:
Table 2 is reduced sugar situation of change in embodiment 1-3 and comparative example 1-5 gel soft candy sample Acceleration study；
Table 3 is the situation of change of DHA oil content in embodiment 1-3 and comparative example 1-5 gel soft candy sample；
Table 4 is the situation of change of embodiment 1-3 and comparative example 1-5 gel soft candy sample organoleptic indicator.
Table 2
Table 3
Table 4
| Project | Just production | Accelerate 1 month | Accelerate 2 months | Accelerate 3 months |
| 1 sample of embodiment | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell |
| 2 sample of embodiment | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell |
| 3 sample of embodiment | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell | It is soft without fishy smell |
| 1 sample of comparative example | It is soft without fishy smell | Without fishy smell, quality is weak | There is fishy smell, quality is weak | There is obvious fishy smell, quality is weak |
| 2 sample of comparative example | Without fishy smell, quality is harder | Without fishy smell, quality is harder | There is fishy smell, quality is harder | There is obvious fishy smell, quality is harder |
| 3 sample of comparative example | It is soft without fishy smell | It is soft without fishy smell | There is fishy smell, quality is weak | There is obvious fishy smell, quality is weak |
| 4 sample of comparative example | It is soft without fishy smell | It is soft without fishy smell | There is fishy smell, quality is weak | There is obvious fishy smell, quality is weak |
| 5 sample of comparative example | It is soft without fishy smell | It is soft without fishy smell | There is fishy smell, quality is weak | There is obvious fishy smell, quality is weak |
The preferred embodiment of the present invention has been described above in detail, still, during present invention is not limited to the embodiments described above
Detail within the scope of the technical concept of the present invention can be with various simple variants of the technical solution of the present invention are made, this
A little simple variants all belong to the scope of protection of the present invention.
It is further to note that specific technical features described in the above specific embodiments, in not lance
In the case where shield, it can be combined in any appropriate way.In order to avoid unnecessary repetition, the present invention to it is various can
No further explanation will be given for the combination of energy.
In addition, various embodiments of the present invention can be combined randomly, as long as it is without prejudice to originally
The thought of invention, it should also be regarded as the disclosure of the present invention.
Claims (10)
1. a kind of preparation method of DHA gel soft candy, which is characterized in that this method comprises: by DHA oil and plural gel agent solution
And sweetener soln is uniformly mixed, and the pH value of gained mixed solution is adjusted to 3-4, later solidifies gained feed liquid
Molding, obtains DHA gel soft candy；Gelling agent contained in the plural gel agent solution be gelatin and pectin, Arabic gum and
The mixture of at least one of carragheen, the weight of the total content of the content and pectin, Arabic gum and carragheen of the gelatin
Than for 1:(0.1-1.5), preferably 1:(0.4-0.8).
2. preparation method according to claim 1, which is characterized in that the additive amount of DHA oil is in the DHA gel soft candy
1-600g/kg, preferably 70-120g/kg；The DHA oil is fish oil and/or algae oil.
3. preparation method according to claim 1, which is characterized in that total addition of gelling agent in the DHA gel soft candy
Amount is 0.1-250g/kg, preferably 40-80g/kg.
4. preparation method according to claim 1, which is characterized in that the plural gel agent solution by by gelling agent and
Water is mixed and heated to 80-220 DEG C so that gelling agent dissolves to obtain, and the gelling agent and the weight ratio of water are 1:(1-3)；
Preferably, the plural gel agent solution is by being mixed and heated to 100-140 DEG C so that gelling agent for gelling agent and water
Dissolution obtains, and the gelling agent and the weight ratio of water are 1:(1-1.5).
5. preparation method described in any one of -4 according to claim 1, which is characterized in that the sweetener soln pass through by
Sweetener and water are mixed and heated to 90-200 DEG C so that sweetener dissolves to obtain, and the weight ratio of the sweetener and water is 1:
(0.01-0.2), preferably 1:(0.06-0.12)；
Preferably, the additive amount of sweetener is 100-900g/kg, more preferably 560-700g/kg in the DHA gel soft candy；
Preferably, the sweetener is selected from glucose syrup, fructose syrup, lactose, fructose, D-sorbite, mannitol, maltose
At least one of slurry, maltitol, hydroxyl isomaltulose, isomalt, antierythrite, xylitol, white granulated sugar and glucose.
6. preparation method described in any one of -4 according to claim 1, which is characterized in that this method further includes by pH value
After being adjusted to 3-4, before coagulation forming, additive is added into feed liquid and stirs evenly；
Preferably, the total addition level of additive is 0.001-600g/kg in the DHA gel soft candy；
Preferably, the additive is selected from least one of acidity regulator, edible essence, pigment, juice and antioxidant.
7. preparation method according to claim 6, which is characterized in that
The additive amount of acidity regulator is 0-100g/kg in the DHA gel soft candy；Preferably, the acidity regulator is selected from
At least one of citric acid, sodium citrate, malic acid, lactic acid and tartaric acid；
The additive amount of edible essence is 0-10g/kg in the DHA gel soft candy；Preferably, the edible essence is selected from edible grass
Certain kind of berries essence, edible lemon extract, edible at least one of flavoring apple essence and edible orange flavor；
The additive amount of pigment is 0-30g/kg in the DHA gel soft candy；Preferably, the pigment is natural pigment and/or conjunction
At pigment, the natural pigment is edible natural curcumin and/or natural Beta-carotene, and the synthetic dyestuff is edible lemon
Uranidin and/or edible allured red pigment；
The additive amount of juice is 0-550g/kg in the DHA gel soft candy；Preferably, the juice be fruit syrup and/or
Vegetable juice；
The additive amount of antioxidant is 0.001-25g/kg in the DHA gel soft candy；Preferably, the antioxidant is selected from vitamin
E, at least one of vitamin C, vitamine C palmitate, Rosmarinus officinalis extract and tea polyphenols.
8. preparation method described in any one of -4 according to claim 1, which is characterized in that the mode of the coagulation forming is
The feed liquid is cast in mould by casting machine and is formed, is demoulded after mould is dry, is oiled or upper powder.
9. preparation method according to claim 8, which is characterized in that the drying of the mould in drying shed or baking oven into
Row；Preferably, it is 10-70 DEG C, humidity 5-50% that the condition of the drying, which includes temperature, and the time is 0.5-84 hours；It is preferred that
Ground, the condition of the drying include that temperature is 30-50 DEG C, humidity 20-35%, and the time is 10-48 hours.
10. the DHA gel soft candy that the method as described in any one of claim 1-9 is prepared.
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