CN114847392A

CN114847392A - Soft sweet containing lutein

Info

Publication number: CN114847392A
Application number: CN202210579570.5A
Authority: CN
Inventors: 谢敏
Original assignee: Anhui Fulanxi Clothing Co ltd
Current assignee: Anhui Fulanxi Clothing Co ltd
Priority date: 2022-05-25
Filing date: 2022-05-25
Publication date: 2022-08-05

Abstract

The invention discloses a lutein-containing soft candy, which belongs to the technical field of soft candies. By adding the lutein into the soft sweets, harmful light can be filtered by utilizing the lutein, the health of retinas of eyes is protected, meanwhile, the lutein also has strong antioxidation, free radicals can be eliminated, the damage of oxidative stress to the eyes is reduced, the senile macular degeneration is effectively prevented, the blueberry juice concentrated solution is added into the soft sweets, the anthocyanin contained in the blueberries can be used for promoting the regeneration of the retinas, the severe myopia of the eyes can be effectively prevented, the condition that the retinas are stripped is avoided, and the anthocyanin can improve and protect the circulation of blood vessels around the eyes.

Description

Soft sweet containing lutein

Technical Field

The invention belongs to the technical field of soft sweets, and particularly relates to soft sweets containing lutein.

Background

An important biological function of lutein is to protect retina and prevent damage of ultraviolet ray, after natural lutein ester and zeaxanthin ester are taken into body, under the action of human lipase, the lutein ester and zeaxanthin are hydrolyzed into free lutein and zeaxanthin, at present, a series of researches including clinical tests published on a large number of scientific publications show that the level of lutein in blood is increased after the lutein ester is taken, the lutein ester can be converted into free lutein in body to be utilized biologically, and the lutein ester is not degraded in gastric juice, the researches show that the lutein ester can be supplemented in healthy people and early AMD patients to obviously improve the macula density of retina pigment, and the lutein antioxidant supplementation test shows that after the AMD patients are supplemented with lutein, the pigment density of the tested object is improved by 50%, and the eye function is also improved considerably, however, human beings cannot synthesize lutein and lutein ester by themselves, and the amount of lutein taken in the diets of the people cannot meet the standard at present, so that the lutein and lutein ester cannot be synthesized by the people by themselves when the soft sweets are added, however, the amount of lutein taken in the diets of the people cannot meet the standard at present, so that the lutein is added in the popular snacks such as the soft sweets so as to be accepted by more people.

Most of the existing soft sweets only provide the taste with fruit flavor and have no health care function, while some health care products are made into candies, but the taste is not good enough, and most of the health care products exist in the form of hard candies.

Disclosure of Invention

Aiming at the problem that most of the existing soft sweets only provide taste with fruit taste, the invention provides the soft sweets containing lutein.

In order to solve the above problems, the present invention adopts the following technical solutions.

A lutein-containing soft candy is composed of the following materials:

a maltose syrup;

maltitol;

pectin;

blueberry concentrated juice

Lutein ester microcapsule powder

Blackcurrant concentrated juice

Lycium ruthenicum concentrated juice

Citric acid sodium salt

Beta-carotene powder

Dried orange peel freeze-dried instant powder

Chrysanthemum powder

Citric acid

Lactic acid

DL-malic acid

Sodium lactate

Edible essence

Vegetable oil

Carnauba wax.

Preferably, the preparation process of the maltose syrup is as follows:

size mixing: adding a certain amount of water into a size mixing tank, starting a stirrer, gradually adding starch, mixing the starch into starch milk with the concentration of 10-20%, fully stirring during powder mixing to prevent agglomeration, adding about 0.1% of soda after the starch is completely mixed uniformly, adjusting the pH to 6.0-6.4, adding 0.2-0.5% of calcium chloride for improving the activity of amylase, and uniformly stirring;

liquefaction: the process is critical to improving the yield of the maltose, strict operation is required, the well-mixed starch milk is pumped into a storage tank, the addition amount of alpha-amylase is calculated according to 5U/g starch, the starch milk is liquefied at 100 ℃ to the DE value of 10-12, meanwhile, the temperature is immediately raised to more than 100 ℃, the starch milk is kept for 5min, high-temperature enzyme deactivation is carried out, and the starch liquefied liquid after high-temperature treatment has good dispersibility, is not easy to generate retrogradation and is beneficial to saccharification operation;

saccharification: cooling the liquefied mixture to 45-50 ℃, adjusting the pH value to 5.8-6.0, adding 20U/g of isoamylase, 10U/g of alpha-amylase and fresh bran, and saccharifying for 30-40 hours to obtain a saccharified solution containing 80-95% of maltose and 5-15% of maltotriose;

and (3) filter pressing: the function of the filter is to remove impurities in the saccharified liquid, ensure the smooth proceeding of the following working procedures, filter press by a plate and frame filter press, and obtain clear filtrate by taking diatomite or crushed pearl stone as a filter aid;

and (3) decoloring: adding powdered activated carbon according to 0.5-1.0% of dry matter of the filtrate, mixing the activated carbon with the filtrate in equal amount before adding, so that the activated carbon is easy to mix, and the decoloring operation conditions are as follows: stirring at the speed of 20-25 rpm at the temperature of 80 ℃ for 30min at the pH of 4.5-5.0, then taking diatomite as a filter aid (the using amount is 0.3-0.5 kg/m2), performing filter pressing by using a plate-and-frame filter press, uniformly mixing the diatomite by using a small amount of saccharification liquid, pumping the mixture into a filter press by using a pump, wherein the pressure is required to be below 0.1MPa, so that the diatomite is uniformly deposited on a filter surface, the filtrate which is filtered out is unclear, reflowing the filtrate to a decoloring tank until the liquid is clarified, closing a backflow pipe, conveying the filtrate to a storage tank, and controlling the filtering pressure to be 0.2-0.3 MPa;

ion exchange: removing impurities such as metal ions, ionic pigments and residual soluble nitrogen-containing substances in the filtrate by ion exchange, further improving the purity and thermal stability of the sugar solution to ensure that the sugar solution is colorless and transparent, and adopting an ion exchange process: saccharifying liquid, namely a positive column, a negative column, a positive column and a negative column, selecting strong acid positive resin and strong alkali negative resin, respectively filling the ion resin into the positive column and the negative column after soaking and expanding the ion resin before use, and then performing acid washing, alkali washing and water separation on the ion resin for use, wherein the flow rate is controlled to be about 700kg/h and the temperature is about 40 ℃, the length of a resin making period is determined according to the content of impurities in syrup, and the use period is short when the amount of the impurities is high;

and (3) vacuum concentration: the vacuum degree is maintained at 0.086-0.092 MPa, the temperature of the sugar solution is about 50-53 ℃, the vacuum degree is not lower than 0.066MPa, the steam pressure is controlled at 0.2-0.3 MPa, the sugar solution is concentrated to the solid content of 40-60 percent, and the gas is stopped and emptied, thus being used as the raw material for preparing the maltitol.

Preferably, the preparation process of the maltitol is based on the preparation of the maltitol, colorless and pure high maltose syrup with the solid content of 40-60% is added with a nickel catalyst according to 8% of the input amount of starch under the alkaline condition, 5-18 MPa hydrogen is introduced into a high-pressure kettle, the maltose starts to absorb H under the condition for hydrogenation reaction, a maltitol solution is obtained after the hydrogenation reaction is finished, then the catalyst in the sugar solution is removed by filtration, and the clear maltitol can be obtained by active carbon and ion exchange treatment.

Preferably, the pectin is prepared from citrus mesocarp by the following process:

pretreating, boiling and sterilizing the orange middle peel;

acid hydrolysis, namely putting the rinsed orange peel into an acid hydrolysis container, adding 10 times of dry weight of clear water, and mixing the materials in a weight ratio of 1: 1, adjusting the pH value to 2, heating and keeping the temperature at 80-90 ℃, stirring and carrying out acidolysis for 1.5-2h, filtering out acidolysis solution in a suction filtration or filter pressing mode after the acidolysis is finished, washing a filter cake for 2 times by hot water, not excessively adding water, combining the filtrate and a washing filtrate, and transferring the filtrate to a decoloring swab while the filtrate is hot;

and (3) decoloring: heating the acidolysis solution, keeping the temperature at 70-80 ℃, adding a decolorizing agent, stirring the mixture to obtain a mixed solution, carrying out color change for about 30min, wherein the dosage of the decolorizing agent is determined according to the color depth of the acidolysis solution and is generally 1-5% of the mass of the acidolysis solution, filtering the mixed solution while the mixed solution is hot after decolorization, and transferring the filtrate to a concentration kettle;

concentrating at 60 deg.C under vacuum to 15% of original volume;

precipitating; adding 95% ethanol, stirring (ethanol content is 50% of total ethanol content in the solution), precipitating, vacuum filtering to obtain crude pectin cake, distilling the filtrate to recover ethanol, pulverizing the crude pectin cake, washing with 95% ethanol, and filtering to remove ethanol;

drying and crushing: vacuum drying the washed pectin at 60 deg.C until the water content is less than 10%, cooling, pulverizing, and sieving with 80 mesh sieve to obtain pectin product;

preferably, the blueberry concentrated juice, the blackcurrant concentrated juice and the lycium ruthenicum concentrated juice are prepared in the same way, and the preparation process of the blueberry concentrated juice is as follows:

original fruit disinfection: soaking and sterilizing blueberry pulp to obtain sterilized pulp;

pulping: pulping the sterilized pulp to obtain pulp, and adding a composite browning inhibitor into the sterilized pulp during pulping; the compound browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate;

preparing clear liquid: adding pectinase into the fruit pulp for enzymolysis, and clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice;

and (3) filtering: filtering the clarified juice to obtain fruit juice;

concentration: continuously heating and concentrating the fruit juice at 60-70 ℃ to obtain concentrated fruit juice, wherein the content of soluble solids in the concentrated fruit juice is 50-60B;

preferably, the citric acid is prepared by a microbial fermentation method.

Preferably, the sodium citrate is prepared on the basis of the above-mentioned citric acid preparation process, which is as follows:

hydrolysis: adding water to citric acid for dissolving, adding ionic membrane liquid sodium hydroxide for reaction, controlling the reaction temperature at 50 ℃, and controlling the end-point pH value at 7;

adding: adding glucose into the reaction solution, wherein the adding amount of the glucose is 5 times of the mass content of sodium chlorate contained in the raw material ionic membrane liquid sodium hydroxide;

and (3) crystallization: adding the reaction solution of glucose, and keeping the temperature at 80 ℃ for more than 3 hours; filtering the obtained solution, and then evaporating, concentrating and crystallizing under reduced pressure; and centrifugally separating the obtained sodium citrate crystals, washing the crystals with water, and drying the obtained crystals by a fluidized bed to obtain a finished product of the sodium citrate.

Preferably, the beta-carotene powder is prepared according to a preparation method of a fermentation beta-carotene powder preparation of the prior art, food and fermentation industry, Vol.23, No.6, the method adopts red yeast fermentation, the cell wall breaking adopts an acid-heat combination method, cells are leached by acetone after the cell wall breaking to obtain a pigment leaching solution, then saponification and ethyl acetate extraction are carried out, the extracting solution is concentrated, then an emulsifier is added for emulsification, and then vacuum drying is carried out for 4 hours at the temperature of 50 ℃ under the mmHg of 600mmHg, so as to obtain the beta-carotene powder.

Preferably, the dried orange peel freeze-dried instant powder is prepared by mixing dried orange peel powder and maltodextrin, wherein the preparation process of the maltodextrin comprises the following steps:

starch size mixing and gelatinization: because the crystalline structure of the starch granule has strong resistance to the action of enzyme, and the enzyme can not directly act on the starch, the starch is firstly mixed into 30-32% starch milk by hot water, and the starch milk is fully swelled and gelatinized by absorbing water. Simultaneously adjusting pH to 6.2-6.4, and adding 0.5-1.0% calcium chloride to improve heat resistance of amylase;

and (3) transformation: liquefying starch slurry to a DE value of 2-5 by using alpha-amylase, rapidly heating to 140 ℃ to coagulate protein impurities, cooling to 88-90 ℃, and then adding enzyme to convert the protein impurities to the required DE value;

refining: the precipitate in the conversion solution is filtered by a filter press, diatomite and the like can be generally used as filter aids to accelerate the filtering speed, the impurities such as fibers, protein substances, lipid substances and the like can be removed by the procedure to obtain clear filtrate, the filtrate is purified by active carbon, the using amount of the active carbon is about 0.5 percent of the dry matter of the filtrate, the decolorizing capacities of the active carbon at different pH values within the range of pH 4-6 are basically the same, the heated color and luster of the decolorized sugar solution are slightly increased at a lower pH value, so the pH value of the decolorized sugar solution can be adjusted to 4.5-5.0, the decolorizing temperature is generally 80 ℃, the temperature is kept for 30 minutes, and in order to further improve the product quality, the ion exchange resin is used for removing salts;

and (3) evaporation: in the vacuum evaporating pot, a standard evaporating pot can be adopted for primary evaporation or direct concentration to 76% of concentrated solution;

and (3) drying: heating the purified maltodextrin primary distillation concentrated solution to 110 ℃ through a heat exchanger, spraying the heated maltodextrin primary distillation concentrated solution into a drying chamber through a nozzle by using a high-pressure pump, and drying the heated maltodextrin primary distillation concentrated solution by contacting with hot air at the temperature of 150-.

Preferably, the lactic acid is prepared as follows:

saccharifying starch, corn, milk, potato, glucose and sucrose with malt;

adding calcium carbonate and lactobacillus, fermenting at 49 deg.C, adjusting pH to neutralize the lactic acid, and filtering the resultant calcium lactate;

decomposing calcium lactate with 50% sulfuric acid to obtain calcium sulfate, dissociating lactic acid, evaporating, and concentrating to obtain industrial grade lactic acid;

removing impurities with activated carbon, removing heavy metals with sodium ferrocyanide, and further removing impurities with ion exchange resin to obtain refined lactic acid.

Preferably, DL-malic acid is produced by boiling unripe apple juice, adding lime water to produce a calcium salt precipitate, and then treating to produce free malic acid.

Preferably, the sodium lactate is prepared based on lactic acid preparation by dissolving sodium carbonate in water, slowly adding into lactic acid, boiling to allow carbon dioxide to escape, adjusting pH to 7, decolorizing with activated carbon, filtering, and concentrating the filtrate to 25 deg.C to obtain sodium lactate.

Preferably, the lutein ester microcapsule powder is prepared from sodium starch octenyl succinate, maltodextrin, corn starch, lutein ester and ascorbic acid, and the addition amount of the lutein ester microcapsule powder is 2mg/2 g.

Preferably, the lutein ester microcapsule powder is prepared from sodium starch octenyl succinate, maltodextrin, corn starch, lutein ester and ascorbic acid, and the preparation process of the lutein ester is as follows:

taking 1kg of marigold flower particles, adding 12kg of n-hexane liquid into the marigold flower particles, fully and uniformly mixing the particles to obtain a suspension of marigold flower particles, standing the suspension at room temperature of 25 ℃ for 4 hours, and removing flower mud through centrifugation to obtain a filtrate, namely marigold extract;

after filtering, adding ethanol solution into the obtained marigold extract at 25 ℃, continuously stirring for 4h to fully dissolve the marigold extract, slowly dropwise adding 10LCaCl2 solution into the marigold extract after complete dissolution, simultaneously keeping heating state and continuously stirring, and continuously stirring for 1h after dropwise adding to fully react;

after the reaction is completed, standing the obtained solution for 6h, pouring out the supernatant, filtering insoluble substances, concentrating the obtained supernatant, continuously standing for 15h, and filtering to obtain a dark red powdery crude product of the lutein ester;

washing the obtained crude lutein ester product with ethanol solution, and drying to obtain high-purity lutein ester.

Preferably, the carnauba wax film is wrapped on the outer surface of the soft candy, and is dried and polished to obtain a protective layer with uniform thickness, and the usage amount of the carnauba wax film is less than or equal to 0.6/kg.

Preferably, mannitol is adhered to the outer surface of the carnauba wax film.

Advantageous effects

Compared with the prior art, the invention has the beneficial effects that:

(1) in the invention, the lutein is added into the soft sweets, so that harmful light can be filtered by utilizing the lutein, the health of the retina of eyes is protected, meanwhile, the lutein also has stronger antioxidation effect, free radicals can be eliminated, the damage of oxidative stress to the eyes is reduced, and the age-related macular degeneration is effectively prevented, in order to ensure the lutein content in each soft sweets, the marigold powder is added into the soft sweets, the lutein content in marigold can reach 30-40 percent, so that the lutein content can be ensured, the marigold not only can clear away heat and detoxify, but also can reduce swelling and relieve pain, can enter the lung channel after being used as a medicine, the marigold can clear away lung heat and relieve lung dryness, can dilute sputum, dilate trachea, and the lutein ester is digested by a human body, hydrolyzed into free lutein, enters a blood circulation system through small intestine absorption, is transported to reach various tissues of the body and is deposited in eyeground spots, the soft candy in the application has the functions of capturing free radicals, preventing or reducing oxidation and damage of the free radicals to retina, so that the soft candy in the application can protect eyesight: effectively relieving dry eyes, dry eyes and asthenopia; filtering blue light to protect retina, keep clear vision and improve vision.

(2) In the invention, the blueberry juice concentrated solution is added into the soft sweets, the blueberry contains anthocyanin which can promote retinal regeneration, can effectively prevent severe myopia of eyes and the situation that the retina is stripped, can improve eyesight to a certain extent, can improve and protect the circulation of blood vessels around the eyes, promote metabolism and relieve eye fatigue, is called eye-protecting golden nutrient element, and in order to further increase the effective cost of relieving the eyes in the soft sweets, the black medlar concentrated solution is also added into the soft sweets, researches show that the wild black medlar has the obvious effect of protecting eyesight, has good health-care effects on pseudomyopia, middle and old aged giddiness, eyeground hemorrhage, diabetic retinopathy, cataract, asthenopia and xerophthalmia, and anthocyanin contained in the wild black medlar is the most effective natural free radical scavenger, delaying the aging of human cell tissues.

(3) According to the invention, pectin is used for replacing gelatin, the jelly candy has better taste and is rich in elasticity by utilizing the property of the pectin, so that the jelly candy is fuller and has the functions of gelling, thickening, improving texture, emulsifying and stabilizing, and the pectin is also a water-soluble dietary fiber, has the functions of enhancing gastrointestinal peristalsis and promoting nutrient absorption, and can prevent and treat diarrhea.

(4) In the invention, in order to prevent water molecules in the concentrated fruit juice from permeating out to cause the soft sweets to be shriveled, the outer surface of the soft sweets is wrapped with the carnauba wax, so that the soft sweets are completely wrapped, the evaporation of water is avoided, the water in the soft sweets can be kept for a long time, the taste of the soft sweets is better, the soft sweets can be prevented from being shriveled and hardened after the water is evaporated, the carnauba wax is natural vegetable wax, the original function is to prevent the water of palm trees from volatilizing in dry areas, the carnauba wax is also used for preventing the water from volatilizing in eyes, and the natural vegetable wax is safe and green.

Detailed Description

The invention is further described below with reference to specific embodiments.

Example 1:

taking 45% of maltose syrup, 35% of maltitol, 2% of pectin, 5% of blueberry concentrated juice and blackcurrant concentrated juice, 5% of black wolfberry concentrated juice, 0.3% of sodium citrate, 5% of lutein ester micro-capsules, 0.1% of beta-carotene powder, 0.3% of dried orange peel freeze-dried instant powder, 0.01% of chrysanthemum powder, 0.03% of citric acid, 0.01% of lactic acid, 0.02% of DL-malic acid, 0.01% of sodium lactate, 0.01% of edible essence, 0.01% of vegetable oil and 0.22% of carnauba wax for later use;

the specific processing steps are as follows:

step 1, soaking 2% of pectin in double purified water for hot melting, cooling and cutting into small granules for later use;

step 2, heating 45% maltose syrup in a jacketed kettle until the syrup can be drawn;

step 3, putting 35% of maltitol, 0.3% of sodium citrate, 0.01% of lactic acid, 0.02% of DL-malic acid, 0.01% of sodium lactate and 0.01% of edible essence into a stirring tank, uniformly mixing, and then adding 2 times of water of the total components for melting and heat preservation;

step 4, mixing and fully stirring the solutions obtained in the step 2 and the step 3, cooling to about 100 ℃ when heating to about 105-107 ℃, adding the jelly, dissolving, and uniformly mixing for later use;

step 5, when the temperature is cooled to 90 ℃, 0.03 percent of citric acid is dissolved by a small amount of water and then added into the materials, and the materials are continuously stirred to be uniform;

step 6, adding 5% of blueberry concentrated juice, 5% of lutein ester microcapsule powder, 5% of blackcurrant concentrated juice, 5% of black wolfberry concentrated juice, 0.1% of beta-carotene powder, 0.3% of dried orange peel freeze-dried instant powder and 0.01% of chrysanthemum powder into feed liquid, uniformly stirring, adding bubbles generated in the stirring process, adding 0.01% of vegetable oil, degassing by using a vacuum degasser, and then pouring a film for forming;

step 7, drying at about 37 ℃, and taking out the sugar blocks when the moisture of the mold powder and the moisture of the sugar blocks are approximately balanced;

and 8, putting the soft sweets into a roller, melting and diluting 0.22% of carnauba wax, spraying the molten carnauba wax into the roller, periodically sampling, and finishing the preparation after the soft sweets are qualified.

Example 2:

taking 50% of maltose syrup, 5% of maltitol, 5% of pectin, 8% of blueberry concentrated juice and blackcurrant concentrated juice, 8% of black wolfberry concentrated juice, 0.5% of sodium citrate, 8% of lutein ester microcapsule, 1% of beta-carotene powder, 1% of dried orange peel freeze-dried instant powder, 3% of chrysanthemum powder, 0.05% of citric acid, 0.2% of lactic acid, 0.1% of DL-malic acid, 0.05% of sodium lactate, 2% of edible essence, 2.5% of vegetable oil and 0.6% of carnauba wax for later use;

the specific processing steps are as follows:

step 1, soaking 5% of pectin in double purified water for hot melting, cooling and cutting into small grains for later use;

step 2, heating 50% of maltose syrup in a jacketed kettle until the syrup can be drawn;

step 3, putting 5% of maltitol, 0.5% of sodium citrate, 0.2% of lactic acid, 0.1% of DL-malic acid, 0.05% of sodium lactate and 2% of edible essence into a stirring tank, uniformly mixing, and then adding 1.5 times of water of the total components for melting and heat preservation;

step 5, when the temperature is cooled to 90 ℃, 0.05 percent of citric acid is dissolved by a small amount of water and then added into the materials, and the materials are continuously stirred to be uniform;

step 6, adding 8% of blueberry concentrated juice, 8% of lutein ester microcapsule powder, 8% of blackcurrant concentrated juice, 5% of lycium ruthenicum concentrated juice, 1% of beta-carotene powder, 1% of dried orange peel freeze-dried instant powder and 3% of chrysanthemum powder into the feed liquid, uniformly stirring, adding 2.5% of vegetable oil into bubbles generated in the stirring process, degassing by using a vacuum degassing machine, and then pouring a film for forming;

and 8, putting the soft sweets into a roller, melting and diluting 0.6% of carnauba wax, spraying the molten carnauba wax into the roller, periodically sampling, and finishing the preparation after the soft sweets are qualified.

Example 3:

47% of maltose syrup, 22% of maltitol, 3% of pectin, 6% of blueberry concentrated juice and blackcurrant concentrated juice, 4% of black wolfberry concentrated juice, 0.3% of sodium citrate, 6% of lutein ester microcapsules, 0.8% of beta-carotene powder, 0.8% of dried orange peel freeze-dried instant powder, 1.04% of chrysanthemum powder, 0.03% of citric acid, 0.1% of lactic acid, 0.05% of DL-malic acid, 0.03% of sodium lactate, 1% of edible essence, 1.5% of vegetable oil and 0.35% of carnauba wax are taken for standby.

The specific processing steps are as follows:

step 1, soaking 3% of pectin in double purified water for hot melting, cooling and cutting into small granules for later use;

step 2, heating 47% maltose syrup in a jacketed kettle until the syrup can be drawn;

step 3, putting 22% of maltitol, 0.3% of sodium citrate, 0.1% of lactic acid, 0.05% of DL-malic acid, 0.03% of sodium lactate and 1% of edible essence into a stirring tank, uniformly mixing, and then adding 1 time of water of the total components for melting and preserving heat;

step 6, adding 6% of blueberry concentrated juice, 6% of lutein ester microcapsule powder, 6% of blackcurrant concentrated juice, 4% of black wolfberry concentrated juice, 0.8% of beta-carotene powder, 0.8% of dried orange peel freeze-dried instant powder and 1.04% of chrysanthemum powder into feed liquid, uniformly stirring, adding 1.5% of vegetable oil into bubbles generated in the stirring process, degassing by using a vacuum degasser, and then pouring a film for forming;

and 8, putting the soft sweets into a roller, melting and diluting 0.35% of carnauba wax, spraying the molten carnauba wax into the roller, periodically sampling, and finishing the preparation after the soft sweets are qualified.

The preparation process of the raw materials of the lutein soft candy comprises the following steps:

preparation of maltose syrup:

ion exchange: removing impurities such as metal ions, ionic pigments and residual soluble nitrogenous substances in the filtrate by ion exchange, and further improving the purity and the thermal stability of the sugar solution to ensure that the sugar solution is colorless and transparent, wherein the ion exchange process comprises the following steps: saccharifying liquid, namely a positive column, a negative column, a positive column and a negative column, selecting strong acid positive resin and strong alkali negative resin, respectively filling the ion resin into the positive column and the negative column after soaking and expanding the ion resin before use, and then performing acid washing, alkali washing and water separation on the ion resin for use, wherein the flow rate is controlled to be about 700kg/h and the temperature is about 40 ℃, the length of a resin making period is determined according to the content of impurities in syrup, and the use period is short when the amount of the impurities is high;

and (3) vacuum concentration: the vacuum degree is maintained at 0.086-0.092 MPa, the temperature of the sugar solution is about 50-53 ℃, the vacuum degree is not lower than 0.066MPa, the steam pressure is controlled at 0.2-0.3 MPa, the sugar solution is concentrated to the solid content of 40-60%, and the gas is stopped to be discharged, so that the sugar solution can be used as a raw material for preparing maltitol.

Based on the preparation of the maltose syrup, the preparation process of the maltitol is that colorless pure high maltose syrup with the solid content of 40% -60% is added with a nickel catalyst according to 8% of the input amount of starch under the alkaline condition, 5-18 MPa hydrogen is introduced into an autoclave, the maltose starts to absorb H under the condition for hydrogenation reaction, after the hydrogenation reaction is finished, maltitol solution is obtained, then the catalyst in the sugar solution is removed by filtration, and the clear maltitol can be obtained by active carbon and ion exchange treatment.

The pectin is prepared from citrus mesocarp by the following steps:

pretreating, boiling and sterilizing the orange middle peel;

concentrating at 60 deg.C under vacuum to 15% of original volume;

drying and crushing: and (3) drying the washed pectin at 60 ℃ in vacuum until the water content is lower than 10%, cooling, crushing, and sieving with a 80-mesh sieve to obtain the pectin product.

The preparation method of the blueberry concentrated juice, the blackcurrant concentrated juice and the black wolfberry concentrated juice is the same, and the preparation process of the blueberry concentrated juice is as follows:

and (3) filtering: filtering the clarified juice to obtain fruit juice;

concentration: and heating and concentrating the fruit juice at 60-70 ℃ continuously to obtain concentrated fruit juice, wherein the content of soluble solids in the concentrated fruit juice is 50-60B.

The citric acid is prepared by a microbial fermentation method.

The sodium citrate is prepared on the basis of the preparation process of the citric acid, and the preparation process comprises the following steps:

Beta-carotene powder is prepared according to the prior art, food and fermentation industry, Vol.23, No.6, a preparation method of beta-carotene powder preparation by a fermentation method, the method adopts red yeast fermentation, cell wall breaking adopts an acid-heat combination method, cells are leached by acetone after wall breaking to obtain a pigment leaching solution, saponification and ethyl acetate extraction are carried out, the extracting solution is concentrated, then an emulsifier is added for emulsification, and vacuum drying is carried out for 4 hours at the temperature of 50 ℃ under the mmHg to obtain the beta-carotene powder.

The dried orange peel freeze-dried instant powder is prepared by mixing dried orange peel powder and maltodextrin, wherein the preparation process of the maltodextrin comprises the following steps:

The preparation process of lactic acid is as follows:

saccharifying starch, corn, milk, potato, glucose and sucrose with malt;

DL-malic acid is prepared by boiling immature apple juice, adding lime water to generate calcium salt precipitate, and treating to obtain free malic acid.

Sodium lactate is prepared by dissolving sodium carbonate in water, slowly adding into lactic acid, boiling to allow carbon dioxide to escape, adjusting pH to 7, decolorizing with activated carbon, filtering, and concentrating the filtrate to 25 deg.C to obtain sodium lactate.

The lutein ester microcapsule powder is prepared from sodium starch octenyl succinate, maltodextrin, corn starch, lutein ester and ascorbic acid, and the addition amount of the lutein ester microcapsule powder is 2mg/2 g.

The preparation process of lutein ester is as follows:

The method comprises the steps of wrapping carnauba wax on the outer surface of soft sweets, drying and polishing to obtain a protective layer with uniform thickness, wherein the usage amount of the carnauba wax film is not more than 0.6/kg, in order to prevent water inside the soft sweets from evaporating and losing and causing the soft sweets to be shriveled, putting the soft sweets into a cylinder, spraying the molten and diluted carnauba wax on the surface of the soft sweets by using a spraying mechanism so as to wrap the soft sweets, keeping the soft sweets sealed and preventing the water from evaporating, carrying out micro-cooling on the soft sweets after spraying, enabling the carnauba wax to be tightly attached to the soft sweets, and polishing the soft sweets subsequently, so that the wax layer is prevented from being too thick and the taste of the soft sweets is prevented from being influenced.

Mannitol is adhered to the outer surface of the soft sweet, the soft sweet tastes sweet due to heat absorption during dissolution, the mouth feeling is improved, meanwhile, mannitol powder can dry the surface of the soft sweet, the soft sweet is prevented from being adhered together at high temperature, mannitol can be absorbed by the stomach and intestine of a person, mannitol is not accumulated in the body, after mannitol is absorbed, one part of mannitol is metabolized in the body, the other part of mannitol is discharged, therefore, excessive sugar intake of the human body is avoided, and the sugar intake content of the soft sweet is reduced to a certain extent during eating.

While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.

Claims

1. The lutein-containing soft candy is characterized by being prepared from the following materials:

maltose syrup

Maltitol

Pectin

Blueberry concentrated juice

Lutein ester microcapsule powder

Blackcurrant concentrated juice

Lycium ruthenicum concentrated juice

Citric acid sodium salt

Beta-carotene powder

Dried orange peel freeze-dried instant powder

Chrysanthemum powder

Citric acid

Lactic acid

DL-malic acid

Sodium lactate

Edible essence

Vegetable oil

Carnauba wax.

2. The lutein-containing soft candy according to claim 1, wherein: the maltose syrup is prepared by size mixing, liquefying, saccharifying, filter pressing, decoloring, ion exchange and vacuum concentration, and the maltitol is obtained by adding a nickel catalyst under an alkaline condition and introducing hydrogen for reaction on the basis of preparing the maltose syrup.

3. The xanthophyll-containing fondant according to claim 1, characterized in that: the pectin is prepared from citrus mesocarp by boiling, sterilizing, acidolyzing, decolorizing, concentrating, precipitating, drying and pulverizing, wherein the DL-malic acid is prepared by boiling immature apple juice, adding lime water to generate calcium salt precipitate, and then treating to generate free malic acid.

4. The lutein-containing soft candy according to claim 1, wherein: the lutein ester microcapsule powder is prepared from sodium starch octenyl succinate, maltodextrin, corn starch, lutein ester and ascorbic acid, the lutein ester is prepared by soaking marigold flowers into n-hexane liquid through the procedures of standing, filtering, chemical combination reaction, secondary standing, secondary filtering and drying, the carnauba wax film is wrapped on the outer surface of the soft sweet, a protective layer with uniform thickness is obtained by drying and polishing, and the using amount of the carnauba wax film is less than or equal to 0.6/kg.

5. The lutein-containing soft candy according to claim 1, wherein: the preparation method of the blueberry concentrated juice, the blackcurrant concentrated juice and the black wolfberry concentrated juice is the same, and the blueberry concentrated juice, the blackcurrant concentrated juice and the black wolfberry concentrated juice are prepared through the working procedures of original fruit disinfection, pulping, cleaning, filtering and concentration.

6. The lutein-containing soft candy according to claim 1, wherein: the citric acid is prepared by adopting a microbial fermentation method, and the sodium citrate is prepared by hydrolysis, glucose addition and crystallization on the basis of the preparation of the citric acid.

7. The lutein-containing soft candy according to claim 1, wherein: the beta-carotene powder is prepared by the procedures of rhodotorula fermentation, cell wall breaking, leaching, extraction, emulsification and vacuum drying.

8. The lutein-containing soft candy according to claim 1, wherein: the dried orange peel freeze-dried instant powder is prepared by mixing dried orange peel powder and maltodextrin, and the maltodextrin is prepared by starch size mixing, gelatinization, transformation, refining, evaporation and drying.

9. The lutein-containing soft candy according to claim 1, wherein: the lactic acid is prepared by saccharifying starch by malt, fermenting by using calcium carbonate and lactic acid bacteria, and performing the procedures of neutralization, filtration, decomposition, dissociation, evaporation, concentration and impurity removal, and the sodium lactate is prepared by adding sodium carbonate into lactic acid liquid on the basis of the preparation of the lactic acid, and performing the procedures of heating, pH value adjustment, decoloration and filtration.

10. The lutein-containing soft candy according to claim 1, wherein: mannitol is adhered to the outer surface of the carnauba wax film.