CN114451477A - Sodium hyaluronate collagen peptide soft sweets - Google Patents

Sodium hyaluronate collagen peptide soft sweets Download PDF

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Publication number
CN114451477A
CN114451477A CN202210133418.4A CN202210133418A CN114451477A CN 114451477 A CN114451477 A CN 114451477A CN 202210133418 A CN202210133418 A CN 202210133418A CN 114451477 A CN114451477 A CN 114451477A
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CN
China
Prior art keywords
powder
collagen peptide
sodium hyaluronate
sugar
stirring
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
CN202210133418.4A
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Chinese (zh)
Inventor
刘亚琴
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Individual
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Individual
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Priority to CN202210133418.4A priority Critical patent/CN114451477A/en
Publication of CN114451477A publication Critical patent/CN114451477A/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/44—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
    • 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
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
    • A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
    • A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
    • 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
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Botany (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Confectionery (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

The invention relates to the technical field of foods and discloses a sodium hyaluronate collagen peptide soft sweet which comprises the following components in parts by weight: 35g of maltose powder, 13g of polydextrose powder, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 3.75g of juicy peach powder, 1g of apple polyphenol powder, 1g of rose polyphenol powder, 0.25g of sodium hyaluronate, 0.8g of pectin, 0.98g of citric acid, 0.2g of sodium citrate, 0.15g of juicy peach essence and 0.02g of allura red; according to the invention, the fish collagen peptide is added, the fish collagen peptide is a high-molecular functional protein, and the collagen is a main component of the skin, so that the collagen is absorbed by the human body after being ingested by the human body, the moisture of the skin can be favorably locked, the skin is healthier, the added honey peach powder, the rose polyphenol powder and the apple polyphenol powder contain various vitamins and acid substances, the vitamins can be supplemented to the human body, and the taste of honey peaches is in the eating and the eating of the soft sweets, so that the soft sweets are popular with people.

Description

Sodium hyaluronate collagen peptide soft sweets
Technical Field
The invention relates to the technical field of foods, in particular to a sodium hyaluronate collagen peptide soft sweet.
Background
Food: refers to various products and materials for human consumption or drinking, and to articles that are traditionally both food and pharmaceutical, but do not include articles intended for therapeutic purposes. Generally, food can be divided into two major parts, i.e., an endogenous substance component and an exogenous substance component. Wherein the endogenous substance component is a component of the food itself, and the exogenous substance component is another component artificially added or mixed in the whole process from the processing to the ingestion of the food.
In order to meet the normal needs of human bodies and daily mouth and abdomen needs, people often take various foods in daily life and study, wherein the soft sweet is one of the foods, but the traditional soft sweet only meets the mouth and abdomen needs, and the soft sweet has single function to the human body.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the sodium hyaluronate collagen peptide soft sweets, which solves the problems in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: the sodium hyaluronate collagen peptide soft candy comprises the following components in parts by weight: 35g of maltose powder, 13g of polydextrose powder, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 3.75g of juicy peach powder, 1g of apple polyphenol powder, 1g of rose polyphenol powder, 0.25g of sodium hyaluronate, 0.8g of pectin, 0.98g of citric acid, 0.2g of sodium citrate, 0.15g of juicy peach essence and 0.02g of allura red.
Further, the soft candy finished product is finally coated with a mixture of carnauba wax and vegetable oil.
Furthermore, the solid content of the soft candy is 80%, and the water content is 20%.
A method for preparing sodium hyaluronate collagen peptide soft sweets comprises the following steps:
s1, firstly, uniformly mixing 0.8g of pectin, 3g of white granulated sugar, 0.98g of citric acid and 0.2g of sodium citrate, adding 22g of purified water, uniformly stirring, soaking until no visible cluster or block exists, making the mixture to be in a dilute liquid state, and soaking for 2-3 hours for later use;
s2, adding 7g of gelatin, adding 10g of purified water, soaking for swelling, soaking for 1-2 hours, heating to a melting state in a water-proof manner, at about 60 ℃, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.15g of honey peach essence into the melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g of purified water after dissolving, stirring completely, and naturally cooling to a jelly state for later use;
s3, weighing 35g of maltose powder, 13g of polydextrose powder, 4g of white granulated sugar and 3g of honey peach powder, 1g of rose polyphenol powder, 1g of apple polyphenol powder and 0.25g of sodium hyaluronate according to the formula, uniformly mixing, pouring into a pot, adding 8g of purified water, stirring, heating, adding 5g of purified water, slowly heating, stirring and dissolving, decocting until 5g of water added later is evaporated for later use, heating the pectin solution dissolved in a dilute liquid state to a boiling state for 1 minute, keeping the temperature at 85 ℃ for 2-5 minutes, heating the sugar solution to 85 ℃ to 95 ℃, adding the dissolved pectin solution, continuing to decoct until the total weight is 68.5g, cooling the sugar solution to 85 ℃, cutting the cooled gelatin into small frozen pieces, adding the small pieces into the sugar solution, stirring and dissolving uniformly, keeping the temperature at 70-80 ℃, uniformly mixing, then 0.8g of citric acid solution dissolved by 2g of purified water in advance is added into the sugar liquid to be uniformly mixed, the solid content is about 80 percent at last, the large-scale production can be decocted to about 85 percent, then the sugar liquid is poured into a tray brushed by the mixture of vegetable oil and carnauba wax in advance, and the sugar liquid is cooled and formed.
(III) advantageous effects
The invention provides a sodium hyaluronate collagen peptide soft candy which has the following beneficial effects:
(1) according to the invention, the fish collagen peptide is added, is a high-molecular functional protein, and is absorbed by a human body after being ingested by the human body, so that the skin can be kept moisture and is healthier.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The invention provides a technical scheme that: the sodium hyaluronate collagen peptide soft candy comprises the following components in parts by weight: 35g of maltose powder, 13g of polydextrose powder, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 3.75g of juicy peach powder, 1g of apple polyphenol powder, 1g of rose polyphenol powder, 0.25g of sodium hyaluronate, 0.8g of pectin, 0.98g of citric acid, 0.2g of sodium citrate, 0.15g of juicy peach essence and 0.02g of allura red.
A method for preparing sodium hyaluronate collagen peptide soft sweets comprises the following steps:
s1, firstly, uniformly mixing 0.8g of pectin, 3g of white granulated sugar, 0.98g of citric acid and 0.2g of sodium citrate, adding 22g (or ml) of purified water, uniformly stirring, soaking until no visible cluster or block exists to form a dilute liquid, and soaking for 2-3 hours for later use;
s2, adding 7g of gelatin, adding 10g (or ml) of purified water, soaking for 1-2 hours, heating to a melting state in a water-proof manner, heating to about 60 degrees, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.15g of juicy peach essence into the melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g (or ml) of purified water after dissolving, stirring for completely dissolving, and naturally cooling to a jelly state for later use;
s3, according to the formula, 35g of maltose powder, 13g of polydextrose powder, 4g of white granulated sugar (7-3 to 4g, 3g for dissolving pectin), 3g for dissolving pectin, 3.75g of juicy peach powder, 1g of rose polyphenol powder, 1g of apple polyphenol powder and 0.25g of sodium hyaluronate are weighed according to the formula, uniformly mixed, poured into a pot, added with 8g of purified water, stirred, heated, then added with 5g of purified water, continuously heated, stirred and dissolved slowly until 5g of water added after the sugar is evaporated for later use (the temperature is not more than 110 degrees, or the sugar is easily burnt), at the moment, 58+8 to 66g of total weight and 58/66 to 87 percent of solid content, then the pectin solution dissolved into a thin liquid state is heated to a boiling state for 1 minute, then the temperature is kept at 85 degrees for 2-5 minutes, the sugar solution is heated to 85 degrees to 95 degrees, the dissolved pectin solution is added, continuing to cook the sugar until the total weight is about 68.5g, wherein the solid content is about 62/68.5-90%, cooling the sugar liquid to about 85 ℃, cutting the cooled gelatin jelly into small blocks, adding the small blocks into the sugar liquid, stirring and dissolving the small blocks uniformly, keeping the temperature between 70 ℃ and 80 ℃, uniformly mixing, adding 0.8g of citric acid solution dissolved in 2g (or ml) of purified water into the sugar liquid, uniformly mixing, finally enabling the solid content to be about 80% (large production can be cooked to about 85%), pouring the sugar liquid into a tray brushed by the mixture of the vegetable oil and the carnauba wax in advance, and cooling and forming the sugar liquid.
Preferably, the finished fondant is finally coated with a mixture of carnauba wax and vegetable oil.
Preferably, the fondant has a solids content of 80% and a water content of 20%, and the fondant has a solids content of 74.25 g and a water content of 18.56 g.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (4)

1. The sodium hyaluronate collagen peptide soft candy is characterized by comprising the following components in parts by weight: 35g of maltose powder, 13g of polydextrose powder, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 3.75g of juicy peach powder, 1g of apple polyphenol powder, 1g of rose polyphenol powder, 0.25g of sodium hyaluronate, 0.8g of pectin, 0.98g of citric acid, 0.2g of sodium citrate, 0.15g of juicy peach essence and 0.02g of allura red.
2. The sodium hyaluronate and collagen peptide soft candy as claimed in claim 1, wherein the soft candy is prepared by mixing carnauba wax and vegetable oil as coating agent.
3. The sodium hyaluronate collagen peptide soft candy as claimed in claim 1, wherein the soft candy contains 80% of solid content and 20% of water content.
4. A method for preparing sodium hyaluronate collagen peptide soft sweets is characterized by comprising the following steps:
s1, firstly, uniformly mixing 0.8g of pectin, 3g of white granulated sugar, 0.98g of citric acid and 0.2g of sodium citrate, adding 22g of purified water, uniformly stirring, soaking until no visible cluster or block exists, making the mixture to be in a dilute liquid state, and soaking for 2-3 hours for later use;
s2 and 7g of gelatin, adding 10g of purified water for soaking and swelling, soaking for 1-2 hours, heating to a melting state in a water-proof manner, heating to about 60 ℃, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.15g of honey peach essence into the melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g of purified water after dissolving, stirring completely, and naturally cooling to a jelly state for later use;
s3, weighing 35g of maltose powder, 13g of polydextrose powder, 4g of white granulated sugar according to a formula, adding 3g of the maltose powder, 3.75g of juicy peach powder, 1g of rose polyphenol powder, 1g of apple polyphenol powder and 0.25g of sodium hyaluronate according to the formula, uniformly mixing, pouring into a pot, adding 8g of purified water, stirring, heating, adding 5g of purified water, continuously slowly heating, stirring and dissolving, decocting until 5g of water added later is evaporated for later use, heating the pectin solution dissolved in a dilute liquid state to a boiling state for 1 minute, keeping the temperature at 85 ℃ for 2-5 minutes, heating the sugar solution to 85-95 ℃, adding the dissolved pectin solution, continuing decocting until the total weight is 68.5g, reducing the temperature of the sugar solution to 85 ℃, freezing and cutting the cooled gelatin into small blocks, adding the small blocks into the sugar solution, stirring and dissolving uniformly, keeping the temperature at 70-80 ℃, uniformly mixing, then 0.8g of citric acid solution dissolved by 2g of purified water in advance is added into the sugar liquid to be uniformly mixed, the solid content is about 80 percent at last, the large-scale production can be decocted to about 85 percent, then the sugar liquid is poured into a tray brushed by the mixture of vegetable oil and carnauba wax in advance, and the sugar liquid is cooled and formed.
CN202210133418.4A 2022-02-10 2022-02-10 Sodium hyaluronate collagen peptide soft sweets Withdrawn CN114451477A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202210133418.4A CN114451477A (en) 2022-02-10 2022-02-10 Sodium hyaluronate collagen peptide soft sweets

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202210133418.4A CN114451477A (en) 2022-02-10 2022-02-10 Sodium hyaluronate collagen peptide soft sweets

Publications (1)

Publication Number Publication Date
CN114451477A true CN114451477A (en) 2022-05-10

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Country Status (1)

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Application publication date: 20220510

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