CN111802498A - High-heat-stability blueberry nutritional soft sweets with bone strengthening and health care effects and preparation method thereof - Google Patents
High-heat-stability blueberry nutritional soft sweets with bone strengthening and health care effects and preparation method thereof Download PDFInfo
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- CN111802498A CN111802498A CN202010527685.0A CN202010527685A CN111802498A CN 111802498 A CN111802498 A CN 111802498A CN 202010527685 A CN202010527685 A CN 202010527685A CN 111802498 A CN111802498 A CN 111802498A
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- blueberry
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- pectin
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses high-heat-stability blueberry nutritional soft sweets with bone-strengthening and health-care effects and a preparation method thereof, and the blueberry soft sweets provided by the invention are composed of the following raw materials: the blueberry essence comprises freeze-dried blueberry powder, gelatin, pectin, agar, gellan gum, white granulated sugar, maltose syrup, potato acetate starch, sodium citrate, citric acid, malic acid, purified water and a small amount of natural essence. The invention further provides a preparation process of the functional mixed gum type soft sweet, and the effective ingredients of the blueberries are retained to the maximum extent. The blueberry health-care soft sweets are characterized in that the functional components of the blueberry freeze-dried powder are uniformly dispersed in the soft sweets and are easy to absorb, and the blueberry health-care soft sweets have health-care effects of increasing bones and preventing bone loss.
Description
Technical Field
The invention belongs to the technical field of health-care foods, and particularly relates to high-heat-stability blueberry nutritional soft sweets with bone strengthening and health-care effects and a preparation method thereof.
Background
Osteoporosis is a systemic skeletal disease, often accompanied by a reduction in bone mass and a deterioration in the microstructure of the bone tissue, which can lead to increased bone fragility and thus increased fracture risk. The bone mineral nutrition powder is common to postmenopausal women and old people, threatens the health of people, as is well known, various bone problems generally appear in middle-aged and old people, most of the bone problems are caused by the reduction of bone density, various bone problems are avoided, except for the middle-aged and old people, nutrients with the bone health care effect need to be taken in time, effective bone density storage needs to be carried out in the childhood period, children are in the growth and development period, the growth speed of bodies is high, the supply of related nutrients in the bodies is not timely, a series of bone problems can be caused, the timely increase of the bone density can effectively promote the normal development of the bodies, osteoporosis can be effectively prevented, diseases such as arthritis and the like, and the healthy growth. From the above, it is known that the prevention and bone-strengthening and bone-protecting effects of osteoporosis and the research and development of related products are of great significance.
The blueberry fruit contains a large amount of biological active substances such as flavonoid, anthocyanin and phenolic acid, and nutrient substances such as amino acid, protein, fat, edible fiber, vitamin and mineral substance, and has the effects of delaying nerve aging, improving cognitive function, protecting cardiovascular system and liver, preventing and resisting cancer, inflammation, bacteria and virus, and the like. In addition, the latest research shows that a large amount of phenolic acid in the blueberries has the effects of protecting and promoting bones, can increase peak bone mass, effectively prevent bone loss, delay degenerative bone diseases such as osteoporosis and the like, and has obvious curative effects on treating and preventing osteoporosis.
Although the blueberry is rich in nutrition and has various health-care functions, a plurality of nutrient components of the fresh blueberry are greatly lost along with the prolonging of the storage time, so that various health-care foods with functional health-care functions can be developed to meet the requirements of people on the blueberry, the soft candy is a proper product type, the market is wide, the variety is rich, the market flow is developing towards the direction of nutrition and health care, the soft candy is a candy with soft taste, elasticity and toughness, the main components are sugar and gel, the preference of consumers is very matched, the nutritional soft candy or the curative effect soft candy can be prepared by properly adding the nutrient components or the curative effect medicine components into the soft candy, the soft candy is the research and development direction of novel soft candies, the blueberry is rich in nutrition and has multiple health-care functions, particularly, the latest research proves that the blueberry has the health-care function of bone increasing, the existing variety in the market mainly takes leisure foods as main parts, the soft sweets with different tastes are prepared by adding essence, pigment and the like, and the soft sweets with the functional health-care function mainly comprise milk calcium soft sweets, vitamin C soft sweets and the like. The colloid used for preparing the gel soft candy comprises: gelatin, carrageenan, pectin, starch, agar, and the like. The agar soft sweet has firm texture, poor transparency and elasticity, and is easy to decompose and break under the acidic condition of less than pH4.5, and loses the gelling capacity; carrageenan is soft and glutinous in texture and has poor chewiness. The gelatin soft sweets have the advantages of good elasticity, strong chewiness, easy digestion and the like, most of high-quality soft sweets in the market select gelatin as a main gel, and the gelatin is compounded with starch, pectin, sodium alginate and the like, so that the quality of the soft sweets is greatly improved, and the market share is large.
The health-care product for bone-strengthening in the market mainly takes a calcium supplement, the dosage form mainly takes tablets and capsules, and no product taking blueberry phenolic acid as a bone-strengthening health-care functional component exists, and the functional propaganda of the blueberry health-care product in the market mainly takes the effects of relieving visual fatigue, resisting oxidation, improving skin moisture, enhancing immunity and supplementing vitamins. Therefore, as a blueberry soft sweet product with the bone-increasing and health-care effects, people can supplement more beneficial ingredients for the health of the body while enjoying the delicious taste, the blueberry soft sweet product is more easily accepted by consumers, particularly for children with more exquisite tastes, the eating compliance is greatly increased, the market blank of the high-heat-stability blueberry nutritional soft sweet with the bone-increasing and health-care effects is large, and the blueberry soft sweet has wide market prospect and commercial value.
The blueberry soft sweet is hard, poor in elasticity and soft and glutinous, the blueberry soft sweet is directly used as a raw material, the storage period is short, the blueberries and the sugar are directly boiled in the preparation process, the loss of effective ingredients is large, the function of the functional ingredients is unclear, the specific value of the product is not reflected, and the retention of the content of the effective ingredients in the finished product and the stability of the effective ingredients in the finished product are not supported by specific data.
Patent 201510528294.X discloses a blueberry soft sweet and a processing method thereof, and emphasizes on the introduction of the blueberry soft sweet prepared from blueberries, gel, sucrose ester, white granulated sugar, glucose syrup, honey and modified starch. However, konjac, carrageenan, agar and the like are used as gelling agents, the soft candy is hard in texture and poor in elasticity, sugar and blueberries are boiled simultaneously when the soft candy is prepared, the loss of active ingredients of the blueberries is large, the function of the functional ingredients is not clear, and the specific value of the product is not reflected.
Disclosure of Invention
In order to overcome the defects of the existing formula and process:
the first purpose of the invention is to solve the problem of poor heat stability of soft sweets on the market, and the soft sweets are easy to melt colloid at high temperature in summer.
The second purpose of the invention is to better embody the health care effects of bone increase and bone loss prevention of the functional component blueberry phenolic acid, the north american blueberries are used as raw materials, the north american blueberry industry is developed earlier, the cultivation technology and the related industrialization technology are advanced, and the geographical position advantage is added, the content of the nutrient components of the north american blueberries is higher, the blueberry powder with high stability is prepared by adopting a grinding mode after freeze-drying by a modern food freeze-drying technology, the loss of the active components of the blueberries is effectively avoided, the functional effective components such as the blueberry phenolic acid and the like are effectively reserved, the bone health care effect of the blueberries is exerted, and the flavor of the blueberries is furthest reserved.
The third purpose of the invention is to provide the preparation process of the blueberry health-care soft sweets, which effectively avoids the loss of effective components in blueberry freeze-dried powder and ensures the retention of nutrient components in finished products to the maximum extent. Bioactive substances such as anthocyanin and phenolic acid are easy to degrade at high temperature, the adding time point and temperature of the blueberry freeze-dried powder are optimized, and the loss of effective components in the blueberry can be effectively reduced by the process flow.
The invention mainly provides high-heat-stability blueberry nutritional soft sweets with the bone-increasing and health-care effects and a preparation method thereof, the high-heat-stability blueberry nutritional soft sweets are stable in quality, can effectively retain the effective component blueberry phenolic acid in blueberries, are high in nutritional value and play the bone-increasing and health-care effects.
The purpose of the invention can be achieved by adopting the following technical scheme:
a high-heat-stability blueberry nutritional soft sweet with bone strengthening and health care effects is prepared from the following raw materials in parts by weight: 2-5 parts of blueberry freeze-dried powder, 6-9 parts of gelatin, 0.1-0.3 part of pectin, 0.1-0.3 part of agar, 0.05-0.2 part of gellan gum, 30-40 parts of white granulated sugar, 30-40 parts of malt syrup, 3-4 parts of potato acetate starch, 0.01-0.1 part of sodium citrate, 0.01-0.1 part of citric acid, 0.01-0.05 part of malic acid, 20-30 parts of purified water and 0.01-0.1 part of natural essence.
More preferably, the main raw materials and the mixture ratio of the blueberry soft sweet are as follows: 3 parts of blueberry freeze-dried powder, 8 parts of gelatin, 0.2 part of agar, 0.2 part of pectin, 0.2 part of gellan gum, 30 parts of white granulated sugar, 30 parts of maltose syrup, 3 parts of potato acetate starch, 0.03 part of sodium citrate, 0.02 part of citric acid, 0.01 part of malic acid, 25 parts of purified water and 0.01 part of natural essence.
The invention also provides a preparation method of the blueberry soft sweet, which mainly comprises the following steps:
(1) preparing a pectin solution: mixing pectin and water to obtain gelatin solution, and keeping the temperature at 60 deg.C.
(2) Preparing gelatin solution: gelatin solution is prepared from gelatin and water, and the temperature is kept at 60 ℃.
(3) Mixing agar, potato acetate starch, gellan gum, white granulated sugar, maltose and a proper amount of water, and decocting.
(4) Adding gelatin solution and pectin solution, and stirring.
(5) Mixing, blending and pouring: dissolving sodium citrate, citric acid, malic acid and essence with appropriate amount of water, adding into syrup, directly mixing the lyophilized blueberry powder in the syrup in powder form, stirring well, and pouring.
(6) And (3) drying: drying at 25-30 deg.C for 6-18h to obtain water content of 17-18 wt%.
Preferably, in the step (1), pectin and 10 times of white granulated sugar solid are mixed, added into water in a stirring state, and kept at the temperature of 60 ℃.
Preferably, in the step (3), the agar, the potato acetate starch, the gellan gum and the white granulated sugar are mixed in a solid state, after uniform mixing, water and maltose syrup are added for sugar boiling, the sugar boiling temperature is 110-120 ℃, the pH value in the boiling process is controlled to be 5.0-6.0, and when the solid content is 84-85 wt%, the heating is stopped.
Preferably, in the step (4), the gelatin solution and the pectin solution are added when the temperature is reduced to about 90 ℃, and the stirring speed is 30-50 rpm.
Preferably, in the step (5), when the temperature is reduced to 70-80 ℃, the blueberry freeze-dried powder is added and stirred uniformly.
Compared with the prior formula and technology, the invention has the beneficial effects that:
the blueberry nutritional soft sweets take high-quality north American blueberry freeze-dried powder as a main functional component, have good dispersibility in the soft sweets and are easy to absorb, and the blueberry powder is mixed at a lower temperature in the process, so that the loss of effective components is low, and the effective components of the blueberries are retained to the maximum extent; secondly, the blueberry nutritional soft sweets improve the thermal stability of the soft sweets through the synergistic effect of gelatin, agar, potato acetate starch and gellan gum, are compounded with pectin to further optimize the elasticity and taste of the soft sweets, are added with an acid regulator and essence to regulate the taste, and through a large amount of formula screening and process improvement, the prepared soft sweets can keep excellent shapes at 50 ℃, have no melting deformation phenomenon, have good elasticity, are not adhered to teeth, have good taste, are convenient to store and stable in quality, are suitable for people of all ages to eat, in a word, fill up the market blank of bone health care products in the soft sweets market, and have great advantages in the aspects of health care curative effect, product quality, storage and the like.
Detailed Description
The invention is further described below by means of specific embodiments:
the agar soft sweet is hard in texture, poor in elasticity, soft and glutinous in texture and poor in chewiness, and the carrageenan soft sweet has the advantages of good elasticity, strong chewiness, high transparency, easiness in digestion and the like and occupies an important share in production and sale of the gel candy. However, the pure gelatin soft sweets are poor in thermal stability, as gelatin is a reversible colloid, the gelatin is easy to melt and deform when the temperature exceeds 36 ℃, the production and storage of the gelatin soft sweets are limited, particularly, the gelatin soft sweets are stored and transported in a closed manner in summer, the taste is single, the gelatin with small quantity is too soft, the elasticity and toughness with large quantity are increased, and the ductility is poor, other gelling agents are required to be added to improve the quality of the soft sweets, the gelatin and modified starch compound colloid soft sweets have more comfortable taste and good chewiness compared with the common gelatin soft sweets, meanwhile, the thermal stability of the gelatin soft sweets is improved, the gelatin is a reversible colloid, the gel of the modified starch is an irreversible colloid, and the compound of the gelatin and the modified starch can play a better thermal; the gelatin and the gellan gum are compounded, so that the structure of the gelatin soft sweets is obviously strengthened, and the gelatin soft sweets have better heat resistance and acid resistance; the gelatin and the agar also have a synergistic effect, so that the heat stability of the soft sweet is improved; the compounding of the gelatin and the pectin greatly improves the taste of the soft sweets. The gelatin is compounded with starch, agar, gellan gum and pectin, so that the taste of the soft candy is enriched while the heat stability is improved, and the quality of the soft candy is greatly improved.
The preparation method of the blueberry powder used in the following examples is as follows:
1) removing rotten, mildew, scab, immature and over-mature berries from fresh blueberries, and cleaning;
2) pre-freezing: pre-freezing the berries at-20 deg.C for 24 hr;
3) freeze-drying: the vacuum freeze-drying temperature is-40 ℃, and the vacuum degree is as follows: 0.025MPa for 72 h;
4) crushing: and (4) crushing the freeze-dried blueberries into powder to obtain the blueberry powder.
Example 1
The formula is as follows: 3g of blueberry freeze-dried powder, 8g of gelatin, 0.2g of agar, 0.2g of pectin, 0.2g of gellan gum, 30g of white granulated sugar, 30g of maltose syrup, 3g of potato acetate starch, 0.03g of sodium citrate, 0.02g of citric acid, 0.01g of malic acid, 25g of purified water and 0.01g of natural essence.
The preparation method comprises the following steps:
(1) preparing a pectin solution: mixing pectin and 10 times of white sugar solid, adding into water under stirring, and keeping the temperature at 60 deg.C.
(2) Preparing gelatin solution: gelatin solution is prepared from gelatin and water, and the temperature is kept at 60 ℃.
(3) Mixing agar, potato acetate starch, gellan gum and white granulated sugar, adding water and maltose syrup after uniformly mixing, decocting at 110-120 deg.C, controlling pH value at 5.0-6.0, and stopping heating when solid content is 84-85 wt%.
(4) Adding the gelatin solution and the pectin solution when the temperature is reduced to about 90 ℃, and stirring at the speed of 30-50 rpm.
(5) Mixing, blending and pouring: dissolving sodium citrate, citric acid, malic acid and essence with appropriate amount of water, adding into syrup, cooling to 70-80 deg.C, adding lyophilized blueberry powder, directly mixing the lyophilized blueberry powder with the syrup in powder form, stirring, and pouring.
(6) And (3) drying: drying at 25-30 deg.C for 6-18h to water content of 17-18 wt% to obtain soft candy. The effective ingredients, heat stability and taste of the soft sweets were tested separately.
The results are as follows:
anthocyanin is water-soluble pigment existing in plant, and the blueberry has high anthocyanin content, and has multiple health care functions of resisting oxidation, eliminating free radicals, resisting tumor and the like; phenolic acid is a plant secondary metabolite and also a main polyphenol substance in blueberry, the blueberry phenolic acid is various in types, the highest content is chlorogenic acid, and the blueberry phenolic acid has super-strong antioxidant activity, and the latest research proves that the blueberry phenolic acid has a good bone health-care effect. Therefore, the content of the anthocyanin and the chlorogenic acid is measured by an HPLC method by taking the total anthocyanin and the chlorogenic acid as the content detection indexes of the active ingredients.
The influence of the preparation process on the retention degree of effective components of the blueberries is as follows: the total anthocyanin and chlorogenic acid content of the blueberry freeze-dried powder are 30.64mg/g and 4.98mg/g, according to the addition amount of the blueberry freeze-dried powder in the soft candy formula, the contents of the total anthocyanin and the chlorogenic acid in the soft candy finished product are measured, so that 28.63mg/g of anthocyanin and 4.94mg/g of chlorogenic acid in the blueberry soft candy finished product are obtained, the retention degree of the blueberry anthocyanin is 93%, the retention degree of the chlorogenic acid is 99%, and the loss of active ingredients of blueberries by the preparation process is less.
Thermal stability test: the shape retention, color, fragrance and taste change and active ingredient content change of the soft sweets are mainly considered at 50 ℃, the tested blueberry soft sweets prepared by adopting the formula and the process in the embodiment are not deformed and have no obvious change in color and luster at 50 ℃, are slightly softened when being slightly kneaded, but are not melted when being cut open, and have almost no influence on the quality such as the taste and flavor of the soft sweets after being recovered to room temperature.
The loss of effective components of the blueberries is also considered in the thermal stability test, the blueberry soft sweets prepared by the formula and the process in the example 1 are adopted as the test products, and the content of the representative effective components (calculated by unit dosage of the blueberry frozen fruit, the same below) is shown in the table 1 through the test:
TABLE 1 comparison of the content of effective ingredients of blueberry in the final product before and after the heat stability test of blueberry fondant
| Time (h) | Anthocyanin mg/g blueberry | Chlorogenic acid mg/g blueberry | Appearance of soft candy |
| 0 | 28.63 | 4.96 | Without obvious change |
| 1 | 28.55 | 4.94 | Without obvious change |
| 9 | 28.38 | 4.87 | Without obvious change |
| 24 | 28.12 | 4.85 | Without obvious change |
As can be seen from the table 1, the contents of anthocyanin and chlorogenic acid are measured, so that the high-heat-stability blueberry nutritional soft sweets prepared by adopting the formula and the process in the embodiment have almost no change of effective components at 50 ℃, and have high retention degree.
The soft sweet taste is tried out and evaluated: the test article is high-heat-stability blueberry nutritious soft sweets prepared by adopting the formula and the process in the embodiment; 50 subjects were tried, relating to all age stages, male and female ginseng halves. The test subjects mainly evaluate the elasticity, color, shape, chewiness, blueberry flavor and sweetness of the test products.
TABLE 2 evaluation results of Soft candy quality
| Satisfaction (%) | Elasticity | Color and luster | Form of the composition | Chewiness of the product | Flavor (I) and flavor (II) | Sweetness level |
| For male | 95 | 90 | 100 | 95 | 100 | 95 |
| Woman | 100 | 90 | 100 | 95 | 100 | 100 |
The high-heat-stability blueberry nutritional soft sweets with the bone-increasing and health-care effects have the advantages that the satisfaction degree is high, the quality is good, the stability is good, the retention degree of the effective components of phenolic acid in the blueberries is sufficient, and the bone-increasing effect of the blueberries is favorably realized.
Comparative example 1
The blueberry soft candy product prepared in example 1 and the soft candy sample prepared by the method of patent 201110202651.5 are respectively subjected to trial evaluation, effective component retention degree measurement and thermal stability test.
TABLE 3 evaluation results of Soft candy quality
As can be seen from table 3, the evaluation results of the blueberry soft candy finished product and the comparative sample in example 1 show that the blueberry soft candy finished product in example 1 is slightly superior to the comparative sample in terms of satisfaction of taste, texture and the like, and the blueberry soft candy finished product in example 1 has certain advantages in terms of quality of flavor, taste and the like.
Determining the retention degree of the preparation process on the effective components of the blueberries: and determining the contents of anthocyanin and chlorogenic acid in the soft sweet finished product according to the contents of anthocyanin and chlorogenic acid in the blueberry freeze-dried powder and the addition amount of the blueberry freeze-dried powder in the soft sweet formula, and calculating to obtain the retention (%) of the effective components.
TABLE 4 Retention of effective ingredients anthocyanin and chlorogenic acid in blueberry Soft sweets
| Sample (I) | Anthocyanin retention | Degree of retention of chlorogenic acid |
| Example 1 blueberry Soft candy product | 93％ | 99％ |
| Comparative sample | 90％ | 92％ |
As can be seen from Table 4, the retention of the blueberry soft candy product of example 1 and the comparative sample is more than 90%, and the preparation process of example 1 is slightly better than that of the comparative sample.
The thermal stability of the blueberry soft sweets prepared in example 1 and the comparative samples is considered, and the shape retention, color, flavor and taste change and the content change of active ingredients of the soft sweets are mainly considered at 50 ℃.
TABLE 5 comparison of the content of effective ingredients in blueberry in the final product before and after the thermal stability test of blueberry Soft sweets
The blueberry soft sweets prepared by the formula and the process in the example 1 obtained by the thermal stability test are not deformed at 50 ℃, have no obvious change in color and luster, are slightly softened when being slightly kneaded, but are not hydrated and melted when being split, have almost no influence on the quality such as taste and flavor of the soft sweets after being recovered to room temperature, have almost no change in effective components and high retention, and the soft sweets prepared by the comparative sample have the phenomena of hydration and even melting at 50 ℃, cannot maintain the original shape, have a certain reduction in the content of the effective components of the blueberries, and embody the advantage of good high thermal stability of the blueberry soft sweets in the example 1.
Claims (9)
1. A high-heat-stability blueberry nutritional soft sweet with bone strengthening and health care effects is characterized by comprising the following raw materials in parts by weight: 2-5 parts of blueberry freeze-dried powder, 6-9 parts of gelatin, 0.1-0.3 part of pectin, 0.1-0.3 part of agar, 0.05-0.2 part of gellan gum, 30-40 parts of white granulated sugar, 30-40 parts of malt syrup, 3-4 parts of potato acetate starch, 0.01-0.1 part of sodium citrate, 0.01-0.1 part of citric acid, 0.01-0.05 part of malic acid, 20-30 parts of purified water and 0.01-0.1 part of natural essence.
2. The high-heat-stability blueberry nutritional soft sweet with the bone strengthening and health care effects as claimed in claim 1 is characterized by comprising the following raw materials in parts by weight: 3 parts of blueberry freeze-dried powder, 8 parts of gelatin, 0.2 part of agar, 0.2 part of pectin, 0.2 part of gellan gum, 30 parts of white granulated sugar, 30 parts of maltose syrup, 3 parts of potato acetate starch, 0.03 part of sodium citrate, 0.02 part of citric acid, 0.01 part of malic acid, 25 parts of purified water and 0.01 part of natural essence.
3. The high-heat-stability blueberry soft candy with bone strengthening and health care effects as claimed in claim 1, wherein the pH value of the soft candy is 3.5-4.0, and the moisture content is 17-19 wt%.
4. A high-heat-stability blueberry soft candy with bone strengthening and health care effects as claimed in any one of claims 1-3, wherein the blueberry powder is prepared from North American blueberries as raw materials by a freeze-drying and grinding method.
5. A preparation method of the high-heat-stability blueberry soft sweets with bone-strengthening and health-care effects as claimed in any one of claims 1 to 4, is characterized by comprising the following steps of:
(1) preparing a pectin solution: preparing pectin, part of white granulated sugar and water into pectin liquid, and keeping the temperature for later use;
(2) preparing gelatin solution: preparing gelatin solution from gelatin and water, and keeping the temperature for later use;
(3) mixing agar, potato acetate starch, gellan gum, the rest white granulated sugar, maltose syrup and water, and decocting;
(4) adding gelatin solution and pectin solution, and stirring;
(5) mixing, blending and pouring: dissolving sodium citrate, citric acid, malic acid and natural essence with water, adding into syrup, directly mixing the lyophilized blueberry powder in the form of powder into the syrup, stirring, and pouring;
(6) and (3) drying: drying at 25-30 deg.C for 6-18h to obtain water content of 17-18 wt%.
6. The preparation method according to claim 5, wherein in the step (1), the pectin and 10 times of white granulated sugar solid are mixed, added into water in a stirring state, and kept at 60 ℃.
7. The preparation method according to claim 5, wherein in the step (3), the agar, the potato acetate starch, the gellan gum and the white granulated sugar are mixed with solid, after uniform mixing, water and maltose syrup are added for sugar boiling, the sugar boiling temperature is 110 ℃ and 120 ℃, the pH value in the boiling process is controlled to be 5.0-6.0, and when the solid content is 84-85 wt%, the heating is stopped.
8. The preparation method according to claim 5, wherein in the step (4), the gelatin solution and the pectin solution are added when the temperature is reduced to about 90 ℃, and the stirring speed is 30-50 rpm.
9. The preparation method according to claim 5, wherein in the step (5), when the temperature is reduced to 70-80 ℃, the blueberry freeze-dried powder is added and stirred uniformly.
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Application publication date: 20201023 |