CN114081090A - Production formula and production method of gamma-aminobutyric acid collagen soft sweets - Google Patents
Production formula and production method of gamma-aminobutyric acid collagen soft sweets Download PDFInfo
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- CN114081090A CN114081090A CN202111445468.8A CN202111445468A CN114081090A CN 114081090 A CN114081090 A CN 114081090A CN 202111445468 A CN202111445468 A CN 202111445468A CN 114081090 A CN114081090 A CN 114081090A
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 title claims abstract description 82
- 229960003692 gamma aminobutyric acid Drugs 0.000 title claims abstract description 41
- OGNSCSPNOLGXSM-UHFFFAOYSA-N (+/-)-DABA Natural products NCCC(N)C(O)=O OGNSCSPNOLGXSM-UHFFFAOYSA-N 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 102000008186 Collagen Human genes 0.000 title claims abstract description 31
- 108010035532 Collagen Proteins 0.000 title claims abstract description 31
- 229920001436 collagen Polymers 0.000 title claims abstract description 31
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 22
- 238000009472 formulation Methods 0.000 title description 2
- 239000004615 ingredient Substances 0.000 claims abstract description 52
- 239000000463 material Substances 0.000 claims abstract description 51
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000679 carrageenan Substances 0.000 claims abstract description 22
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 22
- 229940113118 carrageenan Drugs 0.000 claims abstract description 22
- 229920001525 carrageenan Polymers 0.000 claims abstract description 22
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 17
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims abstract description 15
- 239000004386 Erythritol Substances 0.000 claims abstract description 15
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 229920002385 Sodium hyaluronate Polymers 0.000 claims abstract description 15
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims abstract description 15
- 235000019414 erythritol Nutrition 0.000 claims abstract description 15
- 229940009714 erythritol Drugs 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000845 maltitol Substances 0.000 claims abstract description 15
- 235000010449 maltitol Nutrition 0.000 claims abstract description 15
- 229940035436 maltitol Drugs 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 229940010747 sodium hyaluronate Drugs 0.000 claims abstract description 15
- YWIVKILSMZOHHF-QJZPQSOGSA-N sodium;(2s,3s,4s,5r,6r)-6-[(2s,3r,4r,5s,6r)-3-acetamido-2-[(2s,3s,4r,5r,6r)-6-[(2r,3r,4r,5s,6r)-3-acetamido-2,5-dihydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-2-carboxy-4,5-dihydroxyoxan-3-yl]oxy-5-hydroxy-6-(hydroxymethyl)oxan-4-yl]oxy-3,4,5-trihydroxyoxane-2- Chemical compound [Na+].CC(=O)N[C@H]1[C@H](O)O[C@H](CO)[C@@H](O)[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@H](O3)C(O)=O)O)[C@H](O)[C@@H](CO)O2)NC(C)=O)[C@@H](C(O)=O)O1 YWIVKILSMZOHHF-QJZPQSOGSA-N 0.000 claims abstract description 15
- 235000012741 allura red AC Nutrition 0.000 claims abstract description 11
- 239000004191 allura red AC Substances 0.000 claims abstract description 11
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 14
- 239000006188 syrup Substances 0.000 claims description 14
- 235000020357 syrup Nutrition 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 7
- 229960004106 citric acid Drugs 0.000 claims description 7
- 229960005188 collagen Drugs 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 7
- 238000007689 inspection Methods 0.000 claims description 7
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 238000011084 recovery Methods 0.000 claims description 7
- 239000004576 sand Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000905 isomalt Substances 0.000 claims description 2
- 235000010439 isomalt Nutrition 0.000 claims description 2
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
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- YJPIGAIKUZMOQA-UHFFFAOYSA-N Melatonin Natural products COC1=CC=C2N(C(C)=O)C=C(CCN)C2=C1 YJPIGAIKUZMOQA-UHFFFAOYSA-N 0.000 description 6
- DRLFMBDRBRZALE-UHFFFAOYSA-N melatonin Chemical compound COC1=CC=C2NC=C(CCNC(C)=O)C2=C1 DRLFMBDRBRZALE-UHFFFAOYSA-N 0.000 description 6
- 229960003987 melatonin Drugs 0.000 description 6
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- 230000006872 improvement Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000002858 neurotransmitter agent Substances 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical compound [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000208340 Araliaceae Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 208000014644 Brain disease Diseases 0.000 description 1
- 208000017667 Chronic Disease Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010060891 General symptom Diseases 0.000 description 1
- 208000000857 Hepatic Insufficiency Diseases 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010060860 Neurological symptom Diseases 0.000 description 1
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
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- 208000001647 Renal Insufficiency Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 230000037354 amino acid metabolism Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
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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
- A23G3/364—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
- 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 production formula and a production method of gamma-aminobutyric acid collagen soft sweets, belongs to the technical field of soft sweets production and preparation, and comprises the following steps: s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 5-15% of water, 40-60% of 2. maltitol solution, 20-40% of 3. maltitol powder, 2-6% of 4. isomaltitol, 5. erythritol 3-8%, 6. carrageenan 1.8-3%, 7. hydrolyzed collagen 2-5%, 8, 0.5-3% of gamma-aminobutyric acid, 9. sodium hyaluronate 0.3-3%, 10. citric acid 0.4-1%, 11. DL-malic acid 0.2-0.6%, 12. sodium citrate 0.4-1%, 13. allura red 0.001-0.003%, 14. food essence 0.3-0.6%, 15. coating agent 0.5-5%, the composition not only aims at local symptoms of asthenopia eyes, but also can obviously improve mental and nerve symptoms caused by different degrees of asthenopia, such as attention deficit, insomnia and the like, has obvious effect of relieving the asthenopia and wide market prospect.
Description
Technical Field
The invention relates to the technical field of soft sweets production and preparation, in particular to a production formula and a production method of gamma-aminobutyric acid collagen soft sweets.
Background
At present, careers are under high working and living pressure and work tension, various psychological and chronic diseases and insomnia easily appear under long-term pressure, 35-42% of insomnia people are published according to the national academy of psychology and medicine, and the traditional medicine hypnosis application has strong side effects and dependence and gradually exits the mass market. In 1997, Zhuhaikangchi GmbH obtains 'brain platinum' health food wholesale, and then melatonin enters a market for improving sleep, and the use effect for many years shows that the melatonin can improve the sleep, but is suitable for non-human beings and is contraindicated by improper administration, wherein the melatonin product is used with caution by minors, pregnant women, patients with heart and brain diseases, patients with liver and kidney insufficiency and people with alcohol allergy. At present, only sleep improvement function is approved as the health care function of melatonin by the ministry of health, documents about other health care functions of melatonin are reported to be further verified, and in addition, reports about possible side effects caused by melatonin are also reported occasionally. Gamma-aminobutyric acid which has no toxic or side effect and has the function of improving sleep is produced, and is officially approved as new resource food in No. 12 of the ministry of health of the people's republic of China, bulletin 2009, and is listed in GB2760-2011 ' use standard of food additives for national food safety standards '.
Gamma-aminobutyric acid, english name: gamma-aminobutyric acid (gaba), chemical name: 4-aminobutyric acid, alternative name: gamma-aminobutyric acid; the molecular formula is as follows: gamma-aminobutyric acid (GABA) is a natural active ingredient and widely distributed in animals and plants, and seeds, rhizomes and tissue fluids of plants such as beans, ginseng, Chinese herbal medicines and the like contain GABA. In animals, GABA is present almost exclusively in nerve tissue, with brain tissue at levels of about 0.1-0.6 mg/g tissue, and immunological studies have shown that the highest concentration is in the substantia nigra of the brain. Gamma aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system, is a naturally-occurring non-protein amino acid, has extremely important physiological functions, can promote the activation of the brain, strengthen the brain, improve intelligence, resist epilepsy, promote sleep, beautify and moisten the skin, delay the aging function of the brain, supplement the inhibitory neurotransmitter of a human body, and has good effect of reducing blood pressure; promoting kidney function improvement and protection; inhibiting fatty liver and obesity, and activating liver function. The daily supplement of trace gamma aminobutyric acid is beneficial to relieving the cardiovascular and cerebrovascular blood pressure, can promote the balance of amino acid metabolism in a human body, and regulates the immune function, at present, the commercially available product only has an antioxidant aiming at local symptoms of eyes, and has a slow effect (1-2 months) and no effective solution for the general symptoms caused by moderate and severe asthenopia. Meanwhile, it is difficult for consumers to insist on taking the medicine because the effect is hardly felt by the consumers. Therefore, the product has obvious effect of relieving eye local symptoms of asthenopia and mental and nerve symptoms.
Disclosure of Invention
The object of the present invention is to solve the above-mentioned problems.
In order to achieve the purpose, the invention adopts the following technical scheme:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 5-15% of water, 40-60% of 2. maltitol solution, 20-40% of 3. maltitol powder, 2-6% of 4. isomaltitol, 3-8% of 5. erythritol, 1.8-3% of 6. carrageenan, 7. 2-5% of hydrolyzed collagen, 8, 0.5-3% of gamma-aminobutyric acid, 0.3-3% of 9. sodium hyaluronate, 10. 0.4-1% of citric acid, 0.2-0.6% of 11. DL-malic acid, 0.4-1% of 12. sodium citrate, 0.001-0.003% of 13. allura red, 14. 0.3-0.6% of food essence, 15. 0.5-5% of coating agent;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding the materials (the materials with the serial numbers of 7, 8 and 9 in the ingredient table) in sequence when the concentration is boiled to 60-80 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 65-80 ℃, closing heating, adding the dissolved sour water and the essence (the materials with the serial numbers of 10, 11, 12, 13 and 14 in the ingredient table) when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a baking room set to 50-60 ℃ for drying, starting to mix sand (material with serial number 15 in a burdening table) in the baking room for drying for 16-24 hours, and continuing to dry for 12-24 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Preferably, water, maltitol solution, maltitol powder, isomalt, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are processed after being subjected to surface sterilization for 25-40 minutes by ultraviolet rays.
Preferably, the ingredients in the S1 are accurately weighed according to the instruction formula, double-person rechecked, weighed for later use according to the requirements, and weighed by adopting an electronic scale of 0.01g, the temperature is controlled at 18-26 ℃, and the dry humidity of the ingredients is 45-65%.
Preferably, the temperature of the bottom plate of the machine is adjusted to be 90-100 ℃ when the material is processed, the temperature of the jacket is 120-130 ℃, and the particles are required to be complete without tail.
Preferably, the temperature of the baking room is set to be 50-60 ℃, and the sugar can be taken after the baking room is baked until the moisture is about 8-15.
Compared with the prior art, the invention provides a production formula and a production method of the gamma-aminobutyric acid collagen soft sweets, and the production formula and the production method have the following beneficial effects:
according to the invention, by compounding the gamma-aminobutyric acid which can quickly take effect and the antioxidant substance (anthocyanin, procyanidine or astaxanthin) which has obvious effect after long-term administration, the effect of relieving the visual fatigue is improved, the effect can be experienced by a consumer at the fastest speed, the use intention of the consumer is obviously improved, and the relief of the visual fatigue is easy and simple; the results of the crowd trial show that the composition provided by the invention not only aims at the local symptoms of asthenopia eyes, but also can obviously improve the mental and neurological symptoms caused by different degrees of asthenopia, such as inattention, insomnia and the like, has an obvious effect of relieving asthenopia, and has a wide market prospect.
Detailed Description
Example 1:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 10% of water, 50% of 2. maltitol solution, 27% of 3. maltitol powder, 3% of 4. isomaltitol, 3% of 5. erythritol, 3% of 6. carrageenan 1.8%, 7. hydrolyzed collagen 2%, 8, 0.6% of gamma-aminobutyric acid, 9, 0.4% of sodium hyaluronate, 10. citric acid 0.5%, 11. DL-malic acid 0.3%, 12. sodium citrate 0.5%, 13. allure red 0.002%, 14. food essence 0.3%, 15. coating agent 0.598%;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding materials (serial numbers 7, 8 and 9 in a material table) in sequence when the mixture is boiled to 70 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 70 ℃, closing heating, adding dissolved acid water and essence (serial numbers 10, 11, 12, 13 and 14 in the material table) when the temperature is reduced, uniformly stirring, and discharging and pouring the mixture into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 15 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 21 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, maltitol solution, maltitol powder, isomaltitol, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is released to 300 crowds of friends and testers of different ages for tasting, and after a visit after one month, the soft sweet prepared by the product is found to improve the effect of relieving the asthenopia, so that the consumer can experience the effect at the fastest speed, the use intention of the consumer is obviously improved, the relieving of the asthenopia is easy and simple, and the favorable evaluation rate is as high as 97%.
Example 2:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 12% of water, 55% of 2. maltitol solution, 20% of 3. maltitol powder, 4% of isomaltitol, 3% of 5. erythritol, 3% of 6. carrageenan 1.8%, 7. hydrolyzed collagen 2%, 8, 0.6% of gamma-aminobutyric acid, 9, 0.4% of sodium hyaluronate, 10. citric acid 0.5%, 11. DL-malic acid 0.3%, 12. sodium citrate 0.5%, 13. allure red 0.002%, 14. food essence 0.3%, 15. coating agent 0.598%;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding materials (serial numbers 7, 8 and 9 in a material table) in sequence when the mixture is boiled to 70 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 70 ℃, closing heating, adding dissolved acid water and essence (serial numbers 10, 11, 12, 13 and 14 in the material table) when the temperature is reduced, uniformly stirring, and discharging and pouring the mixture into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 15 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 16 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, maltitol solution, maltitol powder, isomaltitol, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is released to 300 crowds of friends and testers of different ages for tasting, and after a visit after one month, the soft sweet prepared by the product is found to improve the effect of relieving the asthenopia, so that the consumer can experience the effect at the highest speed, the use intention of the consumer is obviously improved, the relieving of the asthenopia is easy and simple, and the favorable evaluation rate is up to 98%.
Example 3:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 8% of water, 55% of 2. maltitol solution, 24% of 3. maltitol powder, 4. isomaltitol 3%, 5. erythritol 3%, 6. carrageenan 1.8%, 7. hydrolyzed collagen 2%, 8, 0.6% of gamma-aminobutyric acid, 9, 0.4% of sodium hyaluronate, 10. citric acid 0.5%, 11. DL-malic acid 0.3%, 12. sodium citrate 0.5%, 13. allura red 0.002%, 14. food essence 0.3%, 15. coating agent 0.598%;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding materials (serial numbers 7, 8 and 9 in a material table) in sequence when the mixture is boiled to 70 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 70 ℃, closing heating, adding dissolved acid water and essence (serial numbers 10, 11, 12, 13 and 14 in the material table) when the temperature is reduced, uniformly stirring, and discharging and pouring the mixture into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 15 in a burdening table) in the curing barn for drying for 16-24 hours, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, maltitol solution, maltitol powder, isomaltitol, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is released to 300 crowds of friends and testers of different ages for tasting, and after a visit after one month, the soft sweet prepared by the product is found to improve the effect of relieving the asthenopia, so that the consumer can experience the effect at the highest speed, the use intention of the consumer is obviously improved, the relieving of the asthenopia is easy and simple, and the favorable evaluation rate is up to 95%.
Example 4:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. water 7%, 2.maltitol solution 53%, 3.maltitol powder 27%, 4.isomaltitol 3%, 5.erythritol 3%, 6.carrageenan 1.8%, 7.hydrolyzed collagen 2%, 8, gamma-aminobutyric acid 0.6%, 9, sodium hyaluronate 0.4%, 10.citric acid 0.5%, 11.DL-malic acid 0.3%, 12.sodium citrate 0.5%, 13.allure red 0.002%, 14.food essence 0.3%, 15.coating agent 0.598%;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding materials (serial numbers 7, 8 and 9 in a material table) in sequence when the mixture is boiled to 70 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 70 ℃, closing heating, adding dissolved acid water and essence (serial numbers 10, 11, 12, 13 and 14 in the material table) when the temperature is reduced, uniformly stirring, and discharging and pouring the mixture into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 15 in a burdening table) after drying for 17 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, maltitol solution, maltitol powder, isomaltitol, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is released to 300 crowds of friends and testers of different ages for tasting, and after a visit after one month, the soft sweet prepared by the product is found to improve the effect of relieving the asthenopia, so that the consumer can experience the effect at the highest speed, the use intention of the consumer is obviously improved, the relieving of the asthenopia is easy and simple, and the favorable evaluation rate is up to 93%.
Example 5:
the production formula and the production method of the gamma-aminobutyric acid collagen soft candy comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 13% of water, 47% of 2. maltitol solution, 27% of 3. maltitol powder, 4. isomaltitol, 3% of 5. erythritol, 3% of 6. carrageenan, 1.8% of 7. hydrolyzed collagen, 2% of 8, 0.6% of gamma-aminobutyric acid, 9, 0.4% of sodium hyaluronate, 10. citric acid, 0.5% of 11. DL-malic acid, 12. sodium citrate, 0.5% of 13. allura red, 0.002% of 14. food essence, and 0.598% of 15. coating agent;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: adding carrageenan (material No. 6 in the ingredient table is dissolved in 20 times of cold water for later use) into a pot for mixing, heating and dissolving while melting the syrup;
s4, blending: adding materials (serial numbers 7, 8 and 9 in a material table) in sequence when the mixture is boiled to 70 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 70 ℃, closing heating, adding dissolved acid water and essence (serial numbers 10, 11, 12, 13 and 14 in the material table) when the temperature is reduced, uniformly stirring, and discharging and pouring the mixture into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 15 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, maltitol solution, maltitol powder, isomaltitol, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allura red, food essence and coating agent in the ingredient table of S1 are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is released to 300 crowds of friends and testers of different ages for tasting, and after a visit after one month, the soft sweet prepared by the product is found to improve the effect of relieving the asthenopia, so that the consumer can experience the effect at the highest speed, the use intention of the consumer is obviously improved, the relieving of the asthenopia is easy and simple, and the favorable evaluation rate is as high as 92%.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, and any person skilled in the art can substitute or change the technical solution of the present invention and its inventive concept within the technical scope of the present invention.
Claims (5)
1. The production formula and the production method of the gamma-aminobutyric acid collagen soft sweets are characterized in that: the method comprises the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 5-15% of water, 40-60% of 2. maltitol solution, 20-40% of 3. maltitol powder, 2-6% of 4. isomaltitol, 3-8% of 5. erythritol, 1.8-3% of 6. carrageenan, 7. 2-5% of hydrolyzed collagen, 8, 0.5-3% of gamma-aminobutyric acid, 0.3-3% of 9. sodium hyaluronate, 10. 0.4-1% of citric acid, 0.2-0.6% of 11. DL-malic acid, 0.4-1% of 12. sodium citrate, 0.001-0.003% of 13. allura red, 14. 0.3-0.6% of food essence, 15. 0.5-5% of coating agent;
s2, decocting: pouring materials with the serial numbers of 1, 2, 3, 4 and 5 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in 18-25 times of cold water while melting the syrup (material No. 6 in the ingredient table) in a pot, mixing, heating and dissolving;
s4, blending: adding the materials (the materials with the serial numbers of 7, 8 and 9 in the ingredient table) in sequence when the concentration is boiled to 60-80 ℃ (the product concentration is tested by a saccharimeter), continuously boiling to 65-80 ℃, closing heating, adding the dissolved sour water and the essence (the materials with the serial numbers of 10, 11, 12, 13 and 14 in the ingredient table) when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a baking room set to 50-60 ℃ for drying, starting to mix sand (material with serial number 15 in a burdening table) in the baking room for drying for 16-24 hours, and continuing to dry for 12-24 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
2. The production formula and the production method of the gamma-aminobutyric acid collagen soft sweets according to claim 1, wherein water, maltitol solution, maltitol powder, isomalt, erythritol, carrageenan, hydrolyzed collagen, gamma-aminobutyric acid, sodium hyaluronate, citric acid, DL-malic acid, sodium citrate, allure red, food essence and coating agent in the ingredient table of S1 are processed after being subjected to surface sterilization for 25-40 minutes by ultraviolet rays.
3. The production formula and the production method of the gamma-aminobutyric collagen soft sweets as claimed in claim 1, wherein the ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for use according to the required weight, and weighed by using an electronic scale of 0.01g, the temperature is controlled at 18-26 ℃, and the dry humidity of the ingredients is 45-65%.
4. The production formula and the production method of the gamma-aminobutyric acid collagen soft candy as claimed in claim 1, wherein the temperature of the bottom plate of the machine is adjusted to 90-100 ℃, the temperature of the jacket is 120-130 ℃ and the particles are required to be intact without tail.
5. The production formula and the production method of the gamma-aminobutyric collagen jelly according to claim 1, wherein the temperature of the baking room is set to 50-60 ℃, and the sugar can be harvested after baking until the moisture is about 8-15 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101073368A (en) * | 2007-06-15 | 2007-11-21 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
| CN103431133A (en) * | 2013-09-06 | 2013-12-11 | 广州市益体健生物工程有限公司 | Sleep-improving gamma-aminobutyric acid soft sweets and preparation method thereof |
| KR20160078039A (en) * | 2014-12-24 | 2016-07-04 | 주식회사 삼양제넥스 | Low-calorie gummy candy composition with improved mold releasing property and preparation method thereof |
| CN110024895A (en) * | 2019-04-16 | 2019-07-19 | 山东圣海保健品有限公司 | Oyster calcium gel candy and preparation method thereof |
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
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2021
- 2021-11-30 CN CN202111445468.8A patent/CN114081090A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073368A (en) * | 2007-06-15 | 2007-11-21 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
| CN103431133A (en) * | 2013-09-06 | 2013-12-11 | 广州市益体健生物工程有限公司 | Sleep-improving gamma-aminobutyric acid soft sweets and preparation method thereof |
| KR20160078039A (en) * | 2014-12-24 | 2016-07-04 | 주식회사 삼양제넥스 | Low-calorie gummy candy composition with improved mold releasing property and preparation method thereof |
| CN110024895A (en) * | 2019-04-16 | 2019-07-19 | 山东圣海保健品有限公司 | Oyster calcium gel candy and preparation method thereof |
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
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