CN114831206A

CN114831206A - Fishy smell-free and storage-resistant DHA algal oil plant-based gel candy and preparation method thereof

Info

Publication number: CN114831206A
Application number: CN202210319060.4A
Authority: CN
Inventors: 刘刚
Original assignee: Zhejiang Ailande Biotechnology Co ltd
Current assignee: Zhejiang Ailande Biotechnology Co ltd
Priority date: 2022-03-29
Filing date: 2022-03-29
Publication date: 2022-08-02

Abstract

The invention discloses a DHA algae oil plant-based gel candy without fishy smell and with storage tolerance and a preparation method thereof, wherein the preparation method comprises the following steps: s1, preparation of sandwich contents. S2, preparing gel liquid. And S3, forming and shaping. And S4, drying. And S5, selecting. And S6, packaging after spot check. The preparation process of the DHA algae oil gel candy can improve the fragrance and taste of the gel candy on the premise of not damaging DHA as a main functional component, so that the gel candy is more delicious and healthy. The unique glue solution preparation process enables the rubber to be richer in chewiness, and simultaneously, the combination of carrageenan and starch is used, so that the rubber from plant sources meets the requirement of vegetarian food connotation, and the condition that the contents in the gel candy sandwich leak is not easy to occur. The double-layer emulsified DHA algae oil can load high-content DHA, greatly cover the original taste of the algae oil, and effectively improve the oxidation stability.

Description

Fishy smell-free and storage-resistant DHA algal oil plant-based gel candy and preparation method thereof

Technical Field

The invention relates to the technical field of candy processing, in particular to a DHA algae oil plant-based gel candy which is free of fishy smell and can be stored for a long time and a preparation method thereof.

Background

With the development of people paying more attention to the food health care nutrition balance, the continuous improvement of health consciousness of people, no saccharification, functionalization, high-end transformation and subdivision can be the macro development trend of the future candy industry. The plant-based candy has the advantages that the plant-based candy is the most rapidly growing product type in the candy market in recent years, has strong chewing feeling and fresh taste of popping milk, can play a role in promoting brain development and the like, and effectively protects the nutritional ingredients of the gel candy contents.

Most of traditional gel candies are selected to provide snacks for eaters, and because the existing gel candy manufacturing process cannot enable various raw materials to be well matched together, the general mouthfeel is poor, and the good mouthfeel cannot be provided for the eaters. According to the invention, the taste of the contents is enriched, the vegetable gelatin skin formula is adopted, so that the chewing property is better, the experience feeling is excellent, and the quality risk problems of adhesion, deformation, even oil leakage and the like of the traditional gelatin gel candy in a high-temperature environment are avoided.

As DHA contains 6 unsaturated double bonds in molecules, the DHA is easy to be oxidized under the conditions of illumination and high temperature to generate substances such as ketone, aldehyde and the like which are harmful to human bodies and accompanied with rancid taste, and the application of the algae oil in the field of food processing is severely restricted. At present, DHA and other PUFA-rich lipids are oxidized to have serious problems, such as reduced shelf life caused by oxidative rancidity, reduced nutritional ingredients of beneficial companion substances such as vitamins and sterols, and change of color and viscosity of oil, so that the safety of the oil is lost. Hydroperoxide generated in the oxidative rancidity process of grease has potential carcinogenicity, and can be combined with macromolecular substances (DNA and protein) in a human body to react, so that chains of the macromolecules are broken, the DNA and the protein are denatured, an organism enzyme system is damaged, normal metabolism of the human body is influenced, and various abnormal physiological conditions of the human body are induced finally. It has been found that unsaturated aldehydes generated by the oxidation of fats and oils, such as Malondialdehyde (MDA) and 4-hydroxy-2-nonenal (4-HNE), can cross-link proteins and covalently bind nucleic acids, resulting in aging, mutation, and even carcinogenesis in humans. Esterbauer et al have shown that long-term intake of oxidative rancid lipids increases the risk of atherosclerosis and tumors, and 4-hydroxy-2-nonenal (4-HNE) produced by oxidation affects human liver function and lymphocyte function. Therefore, how to improve the oxidation stability of the oil and fat and ensure the safety of the edible oil and fat becomes a research focus in recent years.

The nano emulsion is a DHA algae oil transmission system with great prospect as a nano transmission system, can load high-content DHA algae oil, and can greatly cover the original flavor of the algae oil by selecting a proper emulsifier to embed the algae oil, improve the physical and chemical stability and the in-vivo and in-vitro digestion characteristics of the algae oil.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the DHA algae oil plant-based gel candy which is free of fishy smell and can be stored for a long time, the gel candy has good taste and chewing feeling, the problems that the existing gel candy is poor in taste and cannot provide good taste for eaters are solved, the quality risk problems that the traditional gelatin gel candy is easy to adhere, deform or even leak oil in an environment with the temperature of more than 35 ℃ are solved, the stability of the candy is effectively improved, the chewing resistance is improved, and the palatability is improved.

The invention also provides a DHA algae oil plant-based gel candy without fishy smell, which is characterized in that the gel candy is formed by pressing a sandwich content and gel liquid, wherein,

the sandwich content comprises the following raw materials in parts by weight:

8-9% of mono-diglycerol fatty acid ester, 15-16% of medium chain triglyceride, 5-6% of sugar alcohol, 0.2-0.4% of citric acid, 0.03-0.06% of sweetening agent, 1-2% of N-acetylneuraminic acid, 0.01-0.03% of edible essence and the balance of double-layer emulsified DHA algae oil, wherein the total weight of the raw materials is 100%;

the gel liquid is prepared from the following raw materials in parts by weight:

24-26% of glycerin, 18-20% of hydroxypropyl starch, 6-8% of carrageenan, 3-4% of sodium alginate, 2-3% of acetate starch, 1.2-1.6% of glutamine, 0.01-0.03% of edible pigment, 0.1-2% of sweetening agent and 0.01-0.03% of edible essence, wherein the total weight of the raw materials is 100%.

The preparation method of the double-layer emulsified DHA algae oil comprises the following steps:

(1) preparing 0.5-2.5% whey protein isolate solution, magnetically stirring at the room temperature at the rotating speed of 1000r/min for 0.5h, adding 1.5-2.5% DHA algae oil, shearing at the rotating speed of 12000r/min for 3min by using a high-speed shearing machine to obtain crude emulsion, performing secondary high-pressure homogenization by using a high-pressure homogenizer, circulating for three times under the pressure of 50MPa to form DHA algae oil single-layer nano emulsion embedded by whey protein isolate, and adjusting p H to 8;

(2) preparing 1-3% of Arabic gum solution as a water phase, adjusting p H-4 volume ratio of the water phase and the DHA algae oil single-layer nano emulsion, mixing the water phase and the DHA algae oil single-layer nano emulsion in a volume ratio of 7:3, then shearing the mixture at a high speed of 12000r/min for 3min, finally, carrying out high-pressure homogenization by using a high-pressure homogenizer, and circulating the mixture for three times under the pressure of 60MPa to form the double-layer emulsified DHA algae oil.

The invention also provides a preparation method of the DHA algae oil plant-based gel candy, which comprises the following steps:

(1) preparation of the sandwich contents:

weighing the mono-diglycerol fatty acid ester and the medium chain triglyceride according to the formula ratio, heating the mixture in a container to 65-70 ℃ to completely dissolve the mixture, cooling the mixture to 35 ℃, stopping heat preservation, slowly adding the double-layer emulsified DHA algae oil for multiple times until a heat preservation barrel is full, and obtaining a standby liquid 1;

weighing sugar alcohol, citric acid, a sweetening agent and N-acetylneuraminic acid according to the formula ratio, adding the sugar alcohol, the citric acid, the sweetening agent and the N-acetylneuraminic acid into double-layer emulsified DHA algae oil with the weight being 1.5-2 times that of the sugar alcohol, adding the standby liquid 1, and uniformly mixing to obtain a standby liquid 2;

mixing the rest double-layer emulsified DHA algae oil with the standby liquid 2 and the edible essence, stirring and emulsifying, starting vacuum pumping for more than 60 minutes, filtering with a 100-mesh filter bag after uniform, placing into a temporary storage barrel, sealing and charging nitrogen for standby;

(2) preparing gel liquid:

taking a clean glue solution heat-preserving barrel, preheating the clean glue solution heat-preserving barrel to 80-90 ℃, and setting the barrel cover temperature to 85-95 ℃ for later use; taking a clean turnover barrel, and reserving 10kg of purified water;

weighing the edible pigment with the formula ratio, adding the edible pigment into a proper amount of purified water, and filtering by a 200-mesh sieve to obtain a mixed solution 1;

weighing the sweetening agent and the edible essence according to the formula ratio, adding the sweetening agent and the edible essence into a proper amount of purified water, and stirring until the sweetening agent and the edible essence are dissolved to obtain a mixed solution 2; setting the temperature in the tank to be 90-97 ℃, starting stirring, starting a vacuum pump, and sucking the mixed solution 2 into a gel melting tank; setting the water bath temperature of a gelatin melting tank to be 105-115 ℃, adding glycerol and water with the formula amount, stirring for 3 minutes, putting carrageenan, hydroxypropyl starch, acetate starch and sodium alginate into the gelatin melting tank, sealing and stirring;

heating the mixed material under stirring, melting carrageenan, hydroxypropyl starch and acetate starch when the temperature is raised to 70 ℃, adding glutamine according to the formula amount, keeping the mixed material heated in a closed environment, and keeping the pressure in the tank at 0.05-0.06 Mpa;

continuously heating to 90-97 deg.C, keeping the temperature for 30-60min until the liquid is transparent and has no particles, stirring, and slowly ventilating, wherein the stirring frequency is set to 10 rpm;

continuously heating the glue solution to 90-97 ℃, degassing, opening an exhaust valve, and slowly ventilating until a pressure gauge is zero to ensure that the glue solution has no bubbles;

after the vacuum is completely dispersed, discharging from a discharge port at the bottom of the tank, sampling to detect the viscosity, discharging the gel when the viscosity is 50000-plus-70000 MPa.s, opening compressed air, controlling the pressure to be 0.02MPa, and placing the prepared gel liquid into a heat-insulating tank;

(3) and pressing and forming the filling content and the gel liquid to prepare the gel candy, drying, selecting, checking and packaging.

Preferably, the molding and shaping temperature is 18-26 ℃, the relative humidity is less than or equal to 40%, and the water bath temperature of the glue melting tank is 110 ℃.

Preferably, the dried gel candy is selected by: putting the gel candy on a selecting table, carrying out sugar body appearance inspection under the back illumination of a fluorescent lamp, selecting the gel candy according to the requirement of the appearance standard of the product, removing the filling outside leakage sugar body, the empty sugar body, the filling with impurity sugar body, the color spot or color spot sugar body, the serious bending deformation sugar body, the adhesion sugar body, the skin with obvious mark sugar body, the gel skin bubble sugar body, the obvious irregular sugar body and the like, and putting the qualified product in a clean container.

Preferably, the selected gel candy is spot checked: and (4) notifying QA of the selected qualified products to spot check AQL, and transferring to a packaging process after the AQL value is qualified.

Compared with the prior art, the preparation process of the fishy smell-free DHA algae oil plant-based gel candy has the following beneficial effects:

1. overcomes the defects of easy oxidative decomposition, fishy smell and the like of DHA algae oil in practical application. And has better storage stability, thermal stability, illumination stability, salt ion tolerance and acid-base tolerance, and the in vitro digestion experiment shows that the double-layer emulsion has a slow release effect.

2. Glutamine has a positive nutritional and protective effect on intestinal mucosa as a single amino acid nutrient, and therefore glutamine is widely used in gastrointestinal nutrition. Glutamine can prevent gastric ulcers, alleviate diarrhea, and reduce electrolyte and water loss while inhibiting diarrhea. Glutamine is taken as an uncharged micromolecular substance, can be directly absorbed by a human body, can be used as a flavoring agent and a nutrition enhancer to be applied to food more and more, can be added to harmonize the taste of the candy and can also enhance the nutritional value of the candy, the glutamine shortens the relaxation time of carrageenan free water, the free water in a carrageenan-glutamine gel system is combined more firmly, and the glutamine and the carrageenan have interaction through hydrogen bonds; the glutamine raises the oxidative thermal decomposition temperature of the carrageenan; the glutamine changes the fiber structure of the carrageenan, and the carrageenan-glutamine filamentous structure is more obvious.

3. According to the invention, the DHA algae oil and the N-acetylneuraminic acid are added in the formula of the gel candy, the components are beneficial to brain development and can relieve brain fatigue, the original processing technology is changed on the premise of not damaging DHA as a main functional component, so that various raw materials in the gel candy can be well matched together, and the fragrance and the taste of the gel candy are improved;

4. the unique glue solution preparation process provided by the invention enables the gelatin skin gel candy to be rich in chewiness, and simultaneously, the combination of carrageenan and starch is used, so that the gelatin skin with a plant source meets the requirement of vegetarian food connotation, and the condition that the content in the gel candy sandwich is leaked is not easy to occur.

The DHA algal oil gel candy prepared by the invention can enable consumers to take nutrition in an interesting, delicious and portable way.

Drawings

Fig. 1 is a schematic flow chart of a manufacturing process of the fishy smell-free DHA algae oil plant-based gel candy.

FIG. 2 is a graph showing the effect of DHA content of different algal oil candies under light

FIG. 3 is a candy storage stability analysis of different algal oils

FIG. 4 shows a network structure of gel liquid

Detailed Description

The technical solution of the present invention will be further specifically described below by way of specific examples. It is to be understood that the practice of the invention is not limited to the following examples, and that any variations and/or modifications may be made thereto without departing from the scope of the invention.

In the present invention, all parts and percentages are by weight, unless otherwise specified, and the equipment and materials used are commercially available or commonly used in the art. The methods in the following examples are conventional in the art unless otherwise specified.

Example 1: preparation of fishy smell-free and storage-resistant DHA algae oil plant-based gel candy

A DHA algae oil plant-based gel candy without fishy smell is formed by pressing and molding a sandwich content and a gel liquid, wherein the raw materials of the sandwich content and the gel liquid are shown in Table 1.

TABLE 1 raw Material composition of Sandwich Contents and gel solution (unit: kg)

The making process of the DHA algae oil vegetable-based gel candy without fishy smell has the process flow chart shown in figure 1, and comprises the following specific steps:

(1) preparation of Sandwich Contents

Weighing the mono-diglycerol fatty acid ester and the medium chain triglyceride according to the formula ratio, heating the mixture in a container to about 65-70 ℃ to completely dissolve the mono-diglycerol fatty acid ester and the medium chain triglyceride, cooling the mixture to about 35 ℃, stopping heat preservation, slowly adding the double-layer emulsified DHA algae oil for multiple times until a heat preservation barrel is full, and obtaining the standby liquid 1.

Weighing sugar alcohol, citric acid, a sweetening agent and N-acetylneuraminic acid according to the formula, adding the sugar alcohol, the sweetening agent and the N-acetylneuraminic acid into DHA algae oil with the amount of 1.5-2 times of the sugar alcohol, adding the standby liquid 1, transferring to mixing equipment, and uniformly mixing to obtain a standby liquid 2.

Mixing the rest double-layer emulsified DHA algae oil with the stock solution 2 and edible essence, stirring for emulsification, vacuumizing (vacuum degree of-0.08 Mpa) for more than 60min, filtering with 100 mesh filter bag, placing into a temporary storage barrel, sealing, and charging nitrogen.

(2) Preparation of gel liquid

Heating and opening a clean glue solution heat-preserving barrel in advance, wherein the temperature of the glue solution heat-preserving barrel is set to be 80-90 ℃, and the temperature of a barrel cover is set to be 85-95 ℃ for later use. Taking a clean turnover barrel, reserving 10kg of purified water. Taking a clean glue solution heat-preserving barrel, preheating the clean glue solution heat-preserving barrel to 80-90 ℃, and setting the barrel cover temperature to 85-95 ℃ for later use; taking a clean turnover barrel, and reserving 10kg of purified water;

weighing the edible pigment with the formula ratio, adding the edible pigment into a proper amount of purified water, and filtering by a 200-mesh sieve to obtain a standby mixed solution 1; weighing the sweetening agent and the edible essence according to the formula ratio, adding the sweetening agent and the edible essence into a proper amount of purified water, and stirring until the sweetening agent and the edible essence are dissolved to obtain a standby mixed solution 2; setting the temperature in the tank to be 90-97 ℃, starting the glue melting tank to stir in the positive rotation and the negative rotation, starting a vacuum pump switch, opening a vacuum valve, and sucking the standby liquid 2 into the glue melting tank.

Setting the water bath temperature of the gelatin melting tank to be 105-115 ℃, setting the temperature to be 110 ℃, opening the heating, closing the vacuum valve, removing the vacuum, adding the standby mixed liquor 1 and 2 with the formula amount, stirring for about 3 minutes, closing the forward rotation and reverse rotation stirring of the gelatin melting tank, opening the feed inlet of the gelatin melting tank, and putting carrageenan, hydroxypropyl starch, sodium alginate and acetate starch into the gelatin melting tank. After the stirring is finished, a cover is covered, the stirring is carried out for 1 minute, the stirring is stopped, the stirring paddle and the tank wall are washed by the reserved water, and the stirring paddle is washed by the residual water after the stirring is started.

Closing the feed inlet and screwing down, opening the glue melting tank to stir positively and reversely, and starting to heat up. And when the temperature rises to 70 ℃, observing whether the carrageenan, the hydroxypropyl starch and the acetate starch start to melt from a sight glass, adding the glutamine according to the formula amount, closing a valve of the tank in the temperature rising process, heating under sealing, and keeping the pressure in the tank at 0.05-0.06 MPa.

And continuously heating to 90-97 ℃, closing the hot water pump, and preserving heat for 30-60 minutes until the liquid is transparent and has no particles. The original stirring state is kept continuously in the process. After slow ventilation, setting the large stirring frequency to 10rpm, closing the small stirring, starting a vacuum pump switch, opening a vacuum valve for degassing, continuously heating the glue solution to 90-97 ℃, closing heating, closing the large stirring, starting the vacuum pump switch, opening the vacuum valve, degassing for 10-30 s, closing the vacuum valve (the temperature in the tank cannot be lower than 90 ℃ in the degassing process), closing the vacuum pump switch, opening an exhaust valve, slowly ventilating until the pressure gauge is zero, completely opening the exhaust valve, observing the condition of the glue solution, and ensuring that no bubbles exist.

After the vacuum is completely dispersed, the mixture is discharged from a discharge port at the bottom of the tank, and the viscosity is detected by sampling. The viscosity should be measured at 50000-. Opening the tank bottom valve, putting the prepared gel liquid into a cleaned, sterilized, weighed and heat-insulated heat-insulating tank, and immediately covering the tank cover after the gel liquid is put into the heat-insulating tank. The holding time must not exceed 16 hours. And (3) carrying out compression molding on the sandwich content and the gel liquid to prepare the gel candy, wherein the process parameters meet the indexes shown in the table 2.

TABLE 2 gel candy compression Molding Process parameters

Humidity between pelleting	≤40％
		Model of the mould	15VF
Target thickness of gel skin	0.65～0.75mm
		Setting time
	2 hours
		Rate of joint formation	≥40％
Weight range of the Sandwich Contents	Controlling range of the content of the sandwich: 0.50g
		Total weight range	≥0.75g

The temperature for molding and shaping is 18-26 ℃, and the relative humidity is less than or equal to 40%.

And drying the gel candy obtained in the last step, wherein the process parameters meet the indexes in the table 3.

TABLE 3 drying Process parameters for gel candy

Item	Control parameter
		Temperature of drying room	18～28℃
Humidity of drying room	≤30％
		Gel skin loss on drying	5～18％
Total weight of candy	0.72g～0.78g
		Drying time	It is recommended to start the water test after 8 hours of drying time

Selecting the dried gel candies: putting the gel candy on a selecting table, carrying out sugar body appearance inspection under the back illumination of a fluorescent lamp, selecting the gel candy according to the requirement of the appearance standard of the product, removing the filling outside leakage sugar body, the empty sugar body, the filling with impurity sugar body, the color spot or color spot sugar body, the serious bending deformation sugar body, the adhesion sugar body, the skin with obvious mark sugar body, the gel skin bubble sugar body, the obvious irregular sugar body and the like, and putting the qualified product in a clean container.

Packaging after spot check: performing spot check on the selected gel candies: and (4) notifying QA of the selected qualified products to spot check AQL, and transferring to a packaging process after the AQL value is qualified.

Example 2: comparison of performances of single-layer and double-layer emulsified DHA algae oil on candies

Other formulations As in example 1, candies were prepared in the same manner and the prepared candies were used at 100. mu.w/cm ² Immediately sampling after the ultraviolet lamp is subjected to illumination treatment for 2h, 4h, 6h, 8h, 10h and 12h, and determining the DHA content. The test results are shown in fig. 2, it can be known that a single-double-layer emulsion can protect DHA, however, as the ultraviolet illumination time increases, the double-layer emulsion loses less DHA than a single-layer emulsion, after 12 hours, the double-layer emulsion loses about 15%, while the single-layer emulsion loses nearly one time of DHA content than the double-layer emulsion, because of their different membrane structures, some ultraviolet beams can pass through the gaps of the single-layer emulsion membrane, the membrane layer is thinner and has limited resistance to light, and the double-layer membrane layer formed by WPI and GA is dense and thick, which can effectively reduce the influence of ultraviolet on DHA inside emulsion droplets.

Storage stability of the double-layer emulsified DHA algal oil: after the sample is sealed and stored for 7 weeks at normal temperature, the sample is taken once a week to measure the particle size, PDI, Zeta-potential and DHA content of the algae oil in the candy. After the two kinds of candies were stored at room temperature for 7 weeks, the changes in particle size, PDI, Zeta-potential, and DHA retention rate were measured to evaluate their physicochemical stability. As shown in fig. 3A to D, the particle size and PDI of the double-layer emulsion were slowly increased from 354nm and 0.22 to 525nm and 0.67, respectively, after storage for seven weeks at normal temperature, while the particle size of the single-layer emulsion was greatly increased to 1150nm and the PDI was increased to 0.98, both of which were significantly higher than those of the double-layer emulsion. The double-layer emulsion has higher potential and basically keeps unchanged, thereby being beneficial to the stability of nano particles and reducing flocculation; the single-layer nano emulsion has lower potential and smaller electrostatic repulsion force between droplets, and nano particles in the emulsion are easier to slowly approach to aggregate to form larger particles.

Example 3: effect of Glutamine on gel fructose gelling Properties

Accurately weighing a certain amount of carrageenan, respectively preparing 1% carrageenan solution, adding alanine according to the mass ratio of 1: 20, 1: 15, 1: 10 and 1: 5 to the carrageenan, respectively, marking the alanine in each group as IC-A-1, IC-A-2, IC-A-3 and IC-A-4, not adding alanine in the control group, marking the alanine as IC, uniformly mixing by a vortex mixer, standing at room temperature for about 12h to fully swell the mixture, heating to 95 +/-2 ℃ while stirring by a magnetic stirrer, heating at the temperature rise rate of 10 ℃/min, stirring at the speed of 1300r/min, keeping for 30min, cooling to room temperature, placing in a chromatography cabinet at 5 ℃ for 16h for later use

The storage modulus E 'of the control group of IC carrageenan and IC-A is obviously reduced along with the increase of the temperature, the E' is sequentially increased along with the increase of the alanine proportion within the range of 5-30 ℃, the E 'is increased from 20Pa to about 100Pa at the temperature of 5 ℃, and the E' of all samples is reduced to about 0Pa at the temperature of more than 30 ℃; the loss factors tan (delta) of the control group IC and IC-A are slightly increased within the range of 5-20 ℃, the loss factors tan (delta) are sharply increased at the temperature of 20-35 ℃, and then the loss factors tan (delta) show random changes along with the continuous increase of the temperature; however, within 5-35 ℃, tan (delta) is reduced sequentially along with the increase of the proportion of alanine, and the cross-chain area of the carrageenan gel network is gradually disintegrated along with the increase of the temperature, the elastic component of the gel is reduced, the viscous component is increased, and the carrageenan gel is gradually changed into the sol. The addition of alanine raises the gel-sol transition temperature, enhancing the stability of the gel. The glutamine greatly improves the gel-sol conversion temperature of the carrageenan gel, and when the ratio of the glutamine to the carrageenan is 1: 5, the gel formed at the room temperature has high strength and is stable to store at the room temperature.

The gel liquid was observed by scanning electron microscopy. As can be seen from FIG. 4, the network structure formed without glutamine addition was relatively disordered and the cavities were relatively small. Along with the increase of the addition of the glutamine, the cavity of the blending system is gradually enlarged, and the formed structure is more uniform and fine. This may be due to the addition of glutamine, which fills in the inter-starch fragments, thus forming a more compact, uniform three-dimensional network space structure.

Claims

1. A DHA algae oil plant-based gel candy without fishy smell and with long-storage life is characterized in that the gel candy is formed by pressing a sandwich content and gel liquid, wherein,

the sandwich content comprises the following raw materials in parts by weight:

the gel liquid is prepared from the following raw materials in parts by weight:

2. The gel confection of claim 1, wherein the double-layer emulsified DHA algae oil is prepared by:

3. The method of making the DHA algae oil plant based gel confection of claim 1, comprising the steps of:

(1) preparation of the sandwich contents:

(2) preparing gel liquid:

4. The method of manufacturing according to claim 3, wherein: the temperature for molding and shaping is 18-26 ℃, the relative humidity is less than or equal to 40%, and the water bath temperature of the glue melting tank is 110 ℃.