CN116035102A - Soft sweet capable of protecting eyes and improving eyesight and preparation method thereof - Google Patents
Soft sweet capable of protecting eyes and improving eyesight and preparation method thereof Download PDFInfo
- Publication number
- CN116035102A CN116035102A CN202211713593.7A CN202211713593A CN116035102A CN 116035102 A CN116035102 A CN 116035102A CN 202211713593 A CN202211713593 A CN 202211713593A CN 116035102 A CN116035102 A CN 116035102A
- Authority
- CN
- China
- Prior art keywords
- protecting
- eye
- soft
- zeaxanthin
- edible
- 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.)
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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
- A23G3/42—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
- 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 soft sweet for protecting eyes and improving eyesight and a preparation method thereof, and the soft sweet comprises a collagen casing and a gel sugar body, wherein the collagen casing is a shell, the gel sugar body is wrapped in the collagen casing, and the gel sugar body comprises edible gum, sweetener, glycerol, lutein ester, zeaxanthin, concentrated fruit juice, acidic compounds, water and edible essence. The soft sweet has the characteristics of relieving visual fatigue, preventing cataract, glaucoma, senile macular degeneration and other eye diseases, has moderate soft and elastic properties, rich taste and low heat, can be safely eaten by diabetics, and is novel, delicious, fat-free and eye-protecting functional soft sweet.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a soft sweet functional food capable of protecting eyes and improving eyesight and a preparation method thereof.
Background
With the advent of the scientific age, the problem of eye fatigue caused by improper sitting posture, excessive use of eyes, mobile phone brushing during the night is gradually highlighted for teenagers and office workers, and the problems are mainly manifested by dry eyes, distending pain, foreign body sensation, dizziness, nausea, aching pain in the whole body, and the like, which can lead to the increase of degree of eyes, astigmatism and blindness for the long time. In addition, with age, the problems of glaucoma, cataract, age-related macular degeneration (AMD) are also growing, wherein age-related macular degeneration (also called age-related macular degeneration) is the first killer to reduce vision and blindness of the elderly, and the disease is not effectively treated, so prevention is particularly important. According to studies, it has been shown that oxidative stress, photodamage, and the like are also important causes of ocular problems, in addition to age and internal genetic factors. Therefore, the functional food is necessary to improve visual fatigue and prevent eye diseases, and is also an important health function in the health food industry in China.
Carotenoids are widely used in human diets for resisting oxidation, radiation and cancer, wherein lutein and zeaxanthin are considered as substances only existing in the macular area of eyes, lutein mainly exists in the center of the macular area of the retina, zeaxanthin mainly exists around the macula of the retina, and the carotenoids can quench free radicals and filter out blue light and ultraviolet rays, so that damage of the blue light, the free radicals and the ultraviolet rays to the macula area of the eyes and retina can be prevented, and the effects of improving visual fatigue, preventing cataract and other eye diseases can be achieved. The existing researches show that the two components are compounded, and the synergistic effect is better. And compared with lutein, the lutein ester is more stable, can be hydrolyzed and converted into lutein in vivo, and also has the effects of resisting oxidation, preventing blue light and the like. However, lutein or lutein ester and zeaxanthin cannot be synthesized in human body, so that the lutein or lutein ester and zeaxanthin need to be externally added into diet for ingestion, and further eye health is maintained.
At present, most of lutein products are tabletting candies, soft capsules, eye protection patches and the like containing lutein or lutein esters, but the taste and the taste experience are slightly bad, so that the purchasing desire of consumers is not high, the sugar content in the products is high, and diabetics cannot eat the products. In addition, although the synergistic effect of lutein and zeaxanthin is good, few products of lutein and zeaxanthin are compounded on the market, so that the functional casing soft sweet is developed on the basis of improving visual fatigue, preventing eye diseases, improving eyesight and being delicious and not fat, and by taking more stable lutein ester and zeaxanthin as active substances and sugar alcohol, edible gum, vitamin C, concentrated fruit juice and the like as auxiliary materials.
Disclosure of Invention
This section is intended to outline some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. Some simplifications or omissions may be made in this section as well as in the description summary and in the title of the application, to avoid obscuring the purpose of this section, the description summary and the title of the invention, which should not be used to limit the scope of the invention.
The present invention has been made in view of the above and/or problems occurring in the prior lutein-based products.
Therefore, one of the purposes of the invention is to overcome the defects of the prior lutein products and provide a soft candy functional food for protecting eyes and improving eyesight.
In order to solve the technical problems, the invention provides a low-sugar, eye-protecting and eyesight-improving soft candy which is characterized by comprising collagen casing and gel candy. The collagen casing is a shell, and the gel sugar body comprises edible gum, sweetener, glycerol, lutein ester, zeaxanthin, concentrated fruit juice, acidic compound, water and edible essence.
As a preferable mode of the method for producing a soft candy according to the present invention, wherein: 0.5-2 parts of collagen casing, 1-2 parts of edible gum, 35-65 parts of sweetener, 2-8 parts of glycerol, 0-0.175 part of lutein ester, 0-0.175 part of zeaxanthin, 10-30 parts of concentrated juice, 10-20 parts of acidic compound, 6-12 parts of water and 0-1 part of edible essence.
As a preferable mode of the method for producing a soft candy according to the present invention, wherein: the edible gum is one or more of pectin, gellan gum, gelatin, sodium alginate, carrageenan, xanthan gum and locust bean gum.
As a preferable mode of the method for producing a soft candy according to the present invention, wherein: the mass ratio of the lutein ester to the zeaxanthin is 1-8:1-8.
As a preferable mode of the method for producing a soft candy according to the present invention, wherein: the concentrated juice is one or more of blueberry concentrated juice, blackcurrant concentrated juice and purple carotene.
As a preferable mode of the method for producing a soft candy according to the present invention, wherein: the acidic compound is one or more of citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, fumaric acid, potassium bitartrate and ascorbic acid.
Another object of the present invention is to provide a method for preparing a soft candy functional food.
In order to solve the technical problems, according to one aspect of the present invention, the following technical solutions are provided: 7. a preparation method of a low-sugar, eye-protecting and eyesight-improving soft candy is characterized by comprising the following steps of:
sugar boiling: taking a proper amount of sweetener, and putting the sweetener into a sugar boiling pot, keeping the boiling temperature at 110-130 ℃, and boiling to obtain sugar boiling liquid;
preparing an edible glue solution: weighing edible gum, stirring with water, dissolving into fluid colloid, and mixing with the feed liquid 1 to obtain edible gum solution;
adjusting the pH: adding an acidic compound into the edible glue solution, uniformly stirring, then adding glycerol, concentrated fruit juice, lutein ester, zeaxanthin and edible essence, uniformly stirring, regulating the pH to be acidic by using acid liquor, and keeping the sugar boiling temperature at 68-75 ℃ to obtain a pH-regulated feed liquid;
preparing a finished product: and (3) filling the pH-adjusted feed liquid into collagen casings in an automatic casing filling machine, cutting into granules according to the quality requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain the casing soft sweet.
As a preferable scheme of the preparation method of the soft sweet for protecting eyes and improving eyesight, the invention comprises the following steps: in the pH adjustment, the pH is adjusted to be in an acidic range of 3 to 4.
As a preferable scheme of the preparation method of the soft sweet for protecting eyes and improving eyesight, the invention comprises the following steps: in the preparation of the finished product, the thickness of the collagen casing is 0.05-4 mm.
The invention provides a soft sweet functional food with low sugar, eye protection and eyesight improvement, which has the characteristics of relieving visual fatigue, preventing cataract, glaucoma, senile macular degeneration and other eye diseases, has moderate soft elasticity, rich taste and low heat while meeting the requirements of functionality, and can be safely eaten by diabetics, thus being a novel, delicious, fat-free and eye protection functional soft sweet.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are needed in the description of the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 shows a soft candy product prepared in example 1.
Detailed Description
In order that the above-recited objects, features and advantages of the present invention will become more apparent, a more particular description of the invention will be rendered by reference to specific embodiments thereof which are illustrated in the appended drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways other than those described herein, and persons skilled in the art will readily appreciate that the present invention is not limited to the specific embodiments disclosed below.
Further, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic can be included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Blueberry juice concentrate (65 ° Brix Essence Returned) employed in the examples of the present invention was purchased from Pacific Coast Fruit Products ltd.
Blackcurrant juice concentrate (2528-1) was purchased from us California Concentrate Company;
the concentrated juice of purple carotene (PLC-004/J) is purchased from Hubei purple Xin Biotechnology Co., ltd;
lutein ester
15%) from basf (china) limited;
zeaxanthin (5015799) is purchased from diesman vitamin trade (Shanghai) limited;
collagen casings (Select-a) were purchased from Devro Pty ltd, australia and blueberry flavour was a common commercial product.
Example 1
1) Taking 25g of maltitol solution and 30g of isomaltitol in a sugar boiling pot, keeping the boiling temperature at 110-130 ℃, and boiling to obtain a feed liquid 1;
2) Weighing 0.8g pectin and 0.7g locust bean gum, stirring with 6 times of water to dissolve into fluid colloid, and mixing with the liquid 1 to obtain liquid 2;
3) Adding 6.5g of citric acid and 3.75g of tartaric acid into the feed liquid 2, stirring uniformly, then adding 2g of glycerin, 8.7g of blueberry concentrated juice, 6g of blackcurrant concentrated juice, 6.3g of purple carotene concentrated juice, 150mg of lutein ester, 25mg of zeaxanthin and 0.9g of blueberry essence, stirring uniformly, regulating pH=4 by using an acid liquid containing 2.1% of citric acid, 1.3% of malic acid and 0.3% of sodium citrate, and keeping the sugar boiling temperature at 68-75 ℃ to obtain feed liquid 3;
4) And (3) filling the feed liquid 3 into collagen casings with the thickness of 0.2mm in an automatic casing filling machine, cutting into granules according to the mass requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain 25 casing soft sweets, wherein each weight is 4g.
Example 2
1) Taking 25g of sorbitol solution and 30g of isomaltitol in a sugar boiling pot, keeping the boiling temperature at 110-130 ℃, and boiling to obtain a feed liquid 1;
2) Weighing 1.2g of pectin and 0.3g of gellan gum, stirring with 6 times of water to dissolve into fluid colloid, and mixing with the feed liquid 1 to obtain feed liquid 2;
3) Adding 6.5g of citric acid and 3.75g of tartaric acid into the feed liquid 2, stirring uniformly, then adding 2g of glycerin, 8.7g of blueberry concentrated juice, 6g of blackcurrant concentrated juice, 6.3g of purple carotene concentrated juice, 150mg of lutein ester, 25mg of zeaxanthin and 0.9g of blueberry essence, stirring uniformly, and then respectively regulating pH=2, 3, 4 and 5 by using acid liquid containing 2.1% of citric acid, 1.3% of malic acid and 0.3% of sodium citrate, and keeping the sugar boiling temperature at 68-75 ℃ to obtain feed liquid 3;
4) And (3) filling the feed liquid 3 into collagen casings with the thickness of 0.2mm in an automatic casing filling machine, cutting into granules according to the mass requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain 25 casing soft sweets, wherein each weight is 4g.
Example 3
1) 26.8g of sorbitol and 30g of erythritol are taken and put into a sugar boiling pot, the boiling temperature is kept between 110 and 130 ℃, and the feed liquid 1 is obtained by boiling;
2) Weighing 0.8g pectin and 0.4g xanthan gum, stirring with 6 times of water to dissolve into fluid colloid, and mixing with feed liquid 1 to obtain feed liquid 2;
3) Adding 6.5g of citric acid and 3.75g of malic acid into the feed liquid 2, uniformly stirring, then adding 2g of glycerin, 8.7g of blueberry concentrated juice, 6g of blackcurrant concentrated juice, 6.3g of purple carotene concentrated juice, lutein ester and zeaxanthin according to the mass ratio of 0:0, 0:1, 1:0, 1:2, 2:1, 1:4, 4:1, 1:6, 6:1, 1:8 and 8:1, regulating pH=4 by using an acid solution containing 2.1% of citric acid, 1.3% of malic acid and 0.3% of sodium citrate after uniformly stirring, and keeping the sugar boiling temperature at 68-75 ℃ to obtain feed liquid 3 (wherein the total amount of lutein ester and zeaxanthin is kept unchanged, 175mg and the missing mass is complemented by sugar alcohol when the ratio is 0:0);
4) And (3) filling the feed liquid 3 into collagen casings with the thickness of 0.2mm in an automatic casing filling machine, cutting into granules according to the mass requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain 25 casing soft sweets, wherein each weight is 4g.
Example 4
1) Taking 35g of maltitol solution and 20g of xylitol in a sugar boiling pot, keeping the boiling temperature at 110-130 ℃, and boiling to obtain a feed liquid 1;
2) Weighing 1.5g of pectin, stirring with 6 times of water to dissolve the pectin into a flowable colloid, and mixing the flowable colloid with the feed liquid 1 to obtain a feed liquid 2;
3) Adding 6.5g of citric acid and 3.75g of tartaric acid into the feed liquid 2, stirring uniformly, then adding 2g of glycerin, 8.7g of blueberry concentrated juice, 6g of blackcurrant concentrated juice, 6.3g of purple carotene concentrated juice, 150mg of lutein ester, 25mg of zeaxanthin and 0.9g of blueberry essence, stirring uniformly, and then regulating pH=3.2 by using an acid liquid containing 2.1% of citric acid, 1.3% of malic acid and 0.3% of sodium citrate, and keeping the sugar boiling temperature at 68-75 ℃ to obtain feed liquid 3;
4) And (3) filling the feed liquid 3 into collagen casings with the thickness of 0.05mm, 0.2mm, 0.4mm and 2mm respectively in an automatic casing filling machine, cutting into granules according to the mass requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain 25 casing soft sweets, wherein the weight of each casing soft sweets is 4g.
After the samples prepared in examples 1-4 were prepared, the basic sensory evaluation was performed on the soft candy with reference to the sensory requirements in national standard SB/T10021-2017 candy gel candy, and subsequent texture measurement was not performed without meeting the requirements.
TABLE 1 Soft candy appearance description
As can be seen from table 1, pH affects the formation of the jelly, and at pH 5, pectin is degraded to make the gel sugar softer and the sand return phenomenon occurs. The regulation and control of other conditions does not influence the molding of the soft sweet.
The soft candy texture measurements were performed on samples of examples 1, 2, 3, and 4 that met the national sensory requirements. The parameters are set as follows: the TPA mode is selected, the speed before measurement is 2mm/s, the speed after measurement is 1mm/s, the deformation amount is 50%, the trigger point load is 5g, the stop time of two times of compression is 5s, each group of samples is measured 6 times, and the average value is obtained. Measurement parameters: hardness, elasticity and tackiness. And 30 persons are randomly selected, the soft candy is tasted, and the texture and the sensory result of the result are evaluated.
TABLE 2 texture results of fondants
As can be seen from table 2, the pH has an effect on the texture of the soft candy by combining the table with the sensory integration, the soft candy hardness, elasticity and viscosity at pH 2 are lower than those at pH 3 and 4, the overall flavor at pH 2 is inferior to those at pH 3 and 4, and the soft candy at pH 3 and 4 is moderate in sweetness and sourness and moderate in fudge. The ratio of lutein ester to zeaxanthin has little influence on the texture and sense of soft sweets, and the whole taste is good. The thickness of the casing has an influence on the texture of the soft sweets, the hardness, the elasticity and the viscosity are reduced along with the increase of the thickness of the casing, and in combination with the taste, when the thickness of the casing is 0.05mm, the existence sense of the casing is weak, the casing and the sugar body inside cannot be distinguished obviously, the overall taste is good, when the thickness of the casing is 0.2mm, the casing is good, the casing and the sugar body inside can be distinguished obviously, the brittleness of the casing can be tasted, the thickness of the casing is just right, the elasticity is moderate, when the thickness of the casing is increased to 0.4mm, the overall taste is good, the existence sense of the casing is enhanced, the elasticity is moderate, when the thickness of the casing is 2mm, the overall taste is poor, the existence sense of the casing is enhanced, the flavor of the internal candy is weakened, and the elasticity is small.
Example 5 influence of pH on the Retention of lutein and zeaxanthin
Since zeaxanthin is relatively less affected by pH, the fondant of example 2 was subjected to the determination of lutein ester retention (reference [ Chen Debin ] spectrophotometry to determine lutein ester content in nutritional fondant [ J ]. Light industrial science and technology, 2014,30 (02): 1-2 ]. Samples were taken after 10d for retention determination.
TABLE 3 influence of pH on lutein ester retention
| pH | Retention/% |
| Examples 2 to 2.0 | 42.38 |
| Examples 2 to 3.0 | 84.67 |
| Examples 2 to 4.0 | 96.3 |
| Examples 2 to 5.0 | 82.39 |
As pH increases, retention tends to increase and then decrease.
Example 6 effect of different proportions of lutein ester and zeaxanthin on DPPH radical scavenging Rate
The lutein ester and the zeaxanthin can relieve eye fatigue and eye diseases because free radicals can be captured, and damage of the free radicals to retina is reduced. Thus, the DPPH radical scavenging ability of the soft candy was measured. Lutein ester and zeaxanthin of the fondant of example 3 were extracted as in example 5, and then 40 μl of the sample solution was reacted with 190 μl DPPH ethanol solution (0.12 mmol/L) in the dark for 30 minutes. Absorbance at 515nm was measured using a microplate reader. A blank was prepared with the corresponding solvent. DPPH scavenging activity was calculated using the following formula:
wherein: a is that b Is the absorbance of the solvent added to the DPPH working solution;
A s is the absorbance of the sample solution added into DPPH working solution
A c Is the absorbance of the sample added to the ethanol solution.
TABLE 4 influence of the ratio of lutein esters to zeaxanthin on DPPH scavenging effect in vitro
| Ratio of lutein ester to zeaxanthin | Comparison of in vitro DPPH removal Effect |
| Examples 3 to 0:0 | 38.99％ |
| Examples 3-0:1 | 86.22％ |
| Example 3-1:0 | 88.54％ |
| Example 3-1:2 | 91.38％ |
| Example 3-2:1 | 92.27％ |
| Example 3-1:4 | 93.01％ |
| Examples 3-4:1 | 93.80％ |
| Examples 3-1:6 | 94.45％ |
| Examples 3 to 6:1 | 95.32％ |
| Examples 3-1:8 | 93.59％ |
| Examples 3-8:1 | 94.66％ |
As can be seen from the table, the fudge without lutein and zeaxanthin had significantly lower ability to scavenge DPPH free radicals in vitro than fudge with lutein or zeaxanthin. The addition of lutein ester alone has stronger scavenging ability than the soft sweets with zeaxanthin alone, but the difference is not large, and the scavenging ability of free radicals shows a tendency of increasing and decreasing with the increase of the proportion, wherein the DPPH scavenging effect of the lutein ester to zeaxanthin in the proportion of 6:1 is the best.
Example 7 clinical laboratory study of the fondant of example 3 at ratios 0:0, 0:1, 1:0, 1:2, 6:1
Clinical laboratory studies were performed on the fudge of example 3 with lutein ester to zeaxanthin ratios of 0:1, 1:0, 1:2, 6:1 and the fudge of control 1. Volunteers were selected and evaluated for safety index (diet, sleep, electrocardiogram, blood routine, urine routine, abdominal B-mode, chest radiography, liver and kidney function, etc.), efficacy index (symptom improvement effective rate, symptom average integral, vision improvement rate, photopic vision persistence, etc.) according to "evaluation method for relieving asthenopia".
Safety index evaluation: the diet, sleep, electrocardiogram, blood routine, urine routine, abdomen B ultrasonic, chest penetration and liver and kidney functions of the tested subjects are all normal; after taking the soft candy, the indexes of diet, sleep, electrocardiogram, blood convention, urine convention, abdomen B ultrasonic, chest radiography and liver and kidney function are all normal.
Evaluation of symptom improvement effectiveness: after 60d of ingestion, the subject experiences eye pain, dry eyes, tears, photophobia and vision
The asthenopia symptoms such as force blurring and the like are obviously improved, the effective rate is more than 88.35 percent, and compared with a control group (35.07 percent), the difference is extremely obvious (P is less than 0.01).
TABLE 5 Total integral results of symptoms
| Group of | Number of examples | Before taking the test food | After taking the food |
| Examples 3 to 0:0 | 75 | 6.97±2.78 | 6.05±2.33 |
| Examples 3-0:1 | 75 | 7.01±2.9 | 5.65±1.98 |
| Example 3-1:0 | 75 | 6.83±2.41 | 5.01±2.07 |
| Example 3-1:2 | 75 | 7.12±3.07 | 4.99±2.18 |
| Examples 3 to 6:1 | 75 | 7.09±2.45 | 4.34±1.37 |
Total integral of symptoms: the total integral of symptoms of the test subjects was significantly reduced compared to the fudge without lutein ester and zeaxanthin, wherein the total integral of symptoms was significantly reduced for the fudge with lutein ester alone compared to the fudge with zeaxanthin alone, the fudge with a ratio of 6:1 had a higher photopic durability than the fudge with a ratio of 1:2, and the best results, which corresponds to the rule of radical scavenging in example 6.
TABLE 6 results of effective symptomatic improvement
| Group of | Number of examples | Effective and effective | Invalidation of | Total effective rate |
| Examples 3 to 0:0 | 75 | 17 | 63 | 22.7％ |
| Examples 3-0:1 | 75 | 35 | 40 | 46.7％ |
| Example 3-1:0 | 75 | 40 | 35 | 53.3％ |
| Example 3-1:2 | 75 | 55 | 20 | 73.3％ |
| Examples 3 to 6:1 | 75 | 67 | 9 | 89.3％ |
Symptom improvement effectiveness: compared with the soft sweet without lutein ester and zeaxanthin, the symptom improvement effective rate of a test taker is obviously increased, wherein the symptom improvement rate of the soft sweet with single lutein ester is higher than that of the soft sweet with single zeaxanthin, the effect of relieving visual fatigue of the lutein ester is better, the symptom improvement rate of the soft sweet with the ratio of 1:2 is lower than that of the soft sweet with the ratio of 6:1, the addition ratio of lutein ester and zeaxanthin is related to the synergistic effect, and the soft sweet with the ratio of 6:1 is 3.9 times of that of the soft sweet without lutein ester and zeaxanthin, so that the visual fatigue can be effectively improved.
TABLE 7 apparent persistence results Table
| Group of | Number of examples | Before taking the test food | After taking the food |
| Examples 3 to 0:0 | 75 | 52.44±10.89 | 53.36±10.56 |
| Examples 3-0:1 | 75 | 52.69±10.03 | 59.25±12.69 |
| Example 3-1:0 | 75 | 52.01±12.33 | 61.11±11.44 |
| Example 3-1:2 | 75 | 51.88±11.39 | 64.46±10.34 |
| Examples 3 to 6:1 | 75 | 52.93±9.26 | 69.07±12.50 |
Photopic persistence results: compared with the soft candy without lutein ester and zeaxanthin, the photopic persistence of the test subjects is significantly improved, the photopic persistence of the soft candy with single lutein ester is higher than that of the soft candy with single zeaxanthin, the ratio of the soft candy with 6:1 is higher than that of the soft candy with 1:2, and the photopic persistence is the highest, which corresponds to the rule of scavenging free radicals in the example 6.
Example 8 effect of casing thickness on mouthfeel
30 volunteers of different ages, different occupations and different sexes were randomly selected, and objective sensory evaluation was performed on the soft sweets in example 4 with respect to overall taste, color, smell, tissue (elasticity, viscosity) and the like, and the sensory evaluation results were as follows:
the thickness of the casing is not as thick as better, but rather the thickness affects the flavor of the internal sugar body, and in summary, the casing is just 0.2mm thick.
Example 9 stability experiment
The soft candy in the examples meeting the quality requirements of the soft candy is subjected to storage experiments, and the texture of the soft candy and the retention rate of lutein ester in the soft candy are measured at intervals, and the period is 12 months.
TABLE 8 texture changes during storage of soft candy
During 12 months of storage, pH had a greater effect on the texture of the gummy, gummy with ph=2 significantly stiffer, and gummy with ph=3, 4 with little change in gummy hardness, elasticity, gumminess, but with ph=4 less change than gummy with ph=3. Soft-sweets with different proportions of lutein and zeaxanthin have little change in texture during storage, possibly related to less total content of active substances, so the influence on texture is small, but the overall change law of the soft-sweets is slightly related to oxidation resistance of the soft-sweets, and is positively related to the law of DPPH clearance, namely the stronger the clearance capability is, the smaller the texture change is, and the texture of the soft-sweets with different proportions of lutein and zeaxanthin can be kept stable during storage. The thickness of the casing has little effect on the texture during storage, and the thickness of the casing of 0.05mm and 2mm has a relatively large effect on the texture during storage, but casings of 0.05mm-2mm thickness can keep the texture stable during storage.
TABLE 9 change in lutein ester retention during storage of fondant
As can be seen from the table, in the storage experiment of 12 months, the influence of pH on the retention rate of lutein ester is large, and lutein ester is lost 40% after 12 months due to instability of lutein ester at ph=2, whereas the loss rate of lutein ester after 12 months is 5.2% and 2.1% respectively at ph=3 or ph=4, so that stability of lutein ester can be maintained during storage. As a result of examples of the addition amounts of lutein ester and zeaxanthin in different ratios, the smaller the addition amount of lutein ester, the higher the lutein ester loss rate thereof. The casings of different thickness have less effect on the retention of lutein esters. The smaller or larger the thickness, the more adverse the retention of lutein ester.
Claims (9)
1. A soft sweet for protecting eyes and improving eyesight is characterized in that:
the soft sweet comprises a collagen casing and a gel sugar body, wherein the collagen casing is an outer shell, the gel sugar body is wrapped in the collagen casing, and the gel sugar body comprises edible gum, sweetener, glycerol, lutein ester, zeaxanthin, concentrated fruit juice, acidic compounds, water and edible essence.
2. The eye-protecting, vision-improving jelly candy of claim 1, wherein said jelly candy comprises the following components by weight: 0.5-2 parts of collagen casing, 1-2 parts of edible gum, 35-65 parts of sweetener, 2-8 parts of glycerol, 0-0.175 part of lutein ester, 0-0.175 part of zeaxanthin, 10-30 parts of concentrated juice, 10-20 parts of acidic compound, 6-12 parts of water and 0-1 part of edible essence.
3. The eye-protecting and eyesight-improving soft candy of claim 1, wherein the edible gum is one or more of pectin, gellan gum, gelatin, sodium alginate, carrageenan, xanthan gum and locust bean gum.
4. The eye-protecting and vision-improving jelly candy according to claim 1, wherein the mass ratio of lutein ester to zeaxanthin is 1-8:1-8.
5. The eye-protecting, vision-improving jelly of claim 1, wherein the concentrated juice is one or more of blueberry juice concentrate, blackcurrant juice concentrate, and viologen.
6. The eye-protecting and eyesight-improving soft candy of claim 1, wherein the acidic compound is one or more of citric acid, tartaric acid, malic acid, lactic acid, sodium citrate, fumaric acid, potassium bitartrate, and ascorbic acid.
7. A preparation method of an eye-protecting and eyesight-improving soft candy is characterized by comprising the following steps of:
sugar boiling: taking a proper amount of sweetener, and putting the sweetener into a sugar boiling pot, keeping the boiling temperature at 110-130 ℃, and boiling to obtain sugar boiling liquid;
preparing an edible glue solution: weighing edible gum, stirring with water, dissolving into fluid colloid, and mixing with the feed liquid 1 to obtain edible gum solution;
adjusting the pH: adding an acidic compound into the edible glue solution, uniformly stirring, then adding glycerol, concentrated fruit juice, lutein ester, zeaxanthin and edible essence, uniformly stirring, regulating the pH to be acidic by using acid liquor, and keeping the sugar boiling temperature at 68-75 ℃ to obtain a pH-regulated feed liquid;
preparing a finished product: and (3) filling the pH-adjusted feed liquid into collagen casings in an automatic casing filling machine, cutting into granules according to the quality requirement, and finally cooling and forming at the relative humidity of 50-70% and the temperature of 20-25 ℃ to obtain the casing soft sweet.
8. The method for preparing the eye-protecting and eyesight-improving soft candy according to claim 7, wherein the method comprises the steps of: in the pH adjustment, the pH is adjusted to be in an acidic range of 3-4.
9. The method for preparing the eye-protecting and eyesight-improving soft candy according to claim 7, wherein the method comprises the steps of: in the finished product, the thickness of the collagen casing is 0.05-4 mm.
Priority Applications (1)
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