CN116439310A - Gel candy for supplementing calcium, iron and zinc and preparation method thereof - Google Patents
Gel candy for supplementing calcium, iron and zinc and preparation method thereof Download PDFInfo
- Publication number
- CN116439310A CN116439310A CN202310519010.5A CN202310519010A CN116439310A CN 116439310 A CN116439310 A CN 116439310A CN 202310519010 A CN202310519010 A CN 202310519010A CN 116439310 A CN116439310 A CN 116439310A
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- Prior art keywords
- calcium
- percent
- solution
- iron
- zinc
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- 239000011575 calcium Substances 0.000 title claims abstract description 173
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 173
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 171
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 title claims abstract description 150
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 96
- 229910052742 iron Inorganic materials 0.000 title claims abstract description 74
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 229910052725 zinc Inorganic materials 0.000 title claims abstract description 64
- 239000011701 zinc Substances 0.000 title claims abstract description 64
- 230000001502 supplementing effect Effects 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title description 17
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- 235000010755 mineral Nutrition 0.000 claims abstract description 69
- 239000011707 mineral Substances 0.000 claims abstract description 69
- 235000013336 milk Nutrition 0.000 claims abstract description 62
- 239000008267 milk Substances 0.000 claims abstract description 62
- 210000004080 milk Anatomy 0.000 claims abstract description 62
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- 239000000843 powder Substances 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 24
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 21
- 239000003765 sweetening agent Substances 0.000 claims abstract description 21
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- 235000007144 ferric diphosphate Nutrition 0.000 claims abstract description 17
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 claims abstract description 17
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 23
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 8
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- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 2
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- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
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- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 claims description 2
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 2
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- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 229910052979 sodium sulfide Inorganic materials 0.000 description 1
- GRVFOGOEDUUMBP-UHFFFAOYSA-N sodium sulfide (anhydrous) Chemical compound [Na+].[Na+].[S-2] GRVFOGOEDUUMBP-UHFFFAOYSA-N 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009747 swallowing Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- SWGJCIMEBVHMTA-UHFFFAOYSA-K trisodium;6-oxido-4-sulfo-5-[(4-sulfonatonaphthalen-1-yl)diazenyl]naphthalene-2-sulfonate Chemical compound [Na+].[Na+].[Na+].C1=CC=C2C(N=NC3=C4C(=CC(=CC4=CC=C3O)S([O-])(=O)=O)S([O-])(=O)=O)=CC=C(S([O-])(=O)=O)C2=C1 SWGJCIMEBVHMTA-UHFFFAOYSA-K 0.000 description 1
- 238000009827 uniform distribution Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000008939 whole milk Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G3/38—Sucrose-free products
-
- 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 gel candy for supplementing calcium, iron and zinc, which comprises the following components in percentage by weight: 10 to 25 percent of milk mineral salt, 0 to 2 percent of ferric pyrophosphate, 0 to 2 percent of zinc-rich yeast powder, 5 to 20 percent of gel, 40 to 85 percent of sweetener, 0 to 4 percent of sour agent, 0 to 8 percent of water retention agent, 0 to 1 percent of calcium absorption assisting agent and 0 to 2 percent of essence for food. The gel candy for supplementing calcium, iron and zinc provided by the invention takes milk mineral salt as a main calcium source, has high calcium content, and has the effects of enhancing bone density and increasing bone calcium content. Meanwhile, the candy synchronously strengthens iron and zinc, supplements three mineral substances simultaneously and assists children in growing. The gel candy supplementing calcium, iron and zinc effectively ensures the uniformity and the substrate stability of the soft candy by utilizing a special blending process and a sand wrapping process, has good taste and water holding capacity, and solves the problem that the hardness and the stability of the soft candy can be influenced when the high calcium content is added into the existing soft candy while the high calcium content is ensured.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a gel candy for supplementing calcium, iron and zinc and a preparation method thereof.
Background
Calcium is the mineral element with the greatest content in human body, is an important constituent of bones and teeth, and also participates in various physiological functions (neuromuscular excitability, blood coagulation function and the like) of the human body, and is closely related to the health of children. The Chinese medical society for preventing children health-care can issue the latest 'Chinese children calcium nutrition expert consensus' (2019 edition) to indicate that the children, especially infants, grow rapidly during childhood, and the calcium requirement is larger than that of adults. Longitudinal studies explored the correlation of long-term dietary calcium intake with linear growth in children, and the results showed that: boys with calcium intake below 327 mg/day on diet are shorter in height after adult, while children with calcium intake up to 566 mg/day are faster in height.
However, with existing dietary structures, resident calcium intake is low. The national monitoring results in 2002-2012 show that the total calcium intake of Chinese population is not improved, the average calcium intake of children aged 3-11 is less than 300 mg/day, the highest calcium intake of children aged 11-18 is less than 380 mg/day, and the daily recommended calcium intake of children aged 11-18 still cannot be half. Children are in the stage of rapid growth of the body, and a great deal of calcium is needed for building bones and muscles, so that the critical period cannot be missed. It has been found that approximately 40% to 60% of adult bone mass accumulates during adolescence. After infancy, the peak bone mineral absorption rate averages 12.5 years for girls and 14.0 years for boys. By the age of 18, about 90% of peak bone mass has accumulated. Thus, childhood and puberty are key phases of skeletal mineralization, and the problem of calcium supplementation in children is urgent and essential.
Scientific calcium supplementation is required to consider not only the intake of calcium, but also the form of calcium. Although the traditional calcium carbonate has high calcium content, the traditional calcium carbonate has poor solubility (the solubility in water is only 0.0014), can also chemically react with gastric acid and generate a large amount of carbon dioxide gas, can have adverse effects on children with incomplete gastrointestinal function development, and can increase gastrointestinal discomfort (such as abdominal distension, constipation and the like). Therefore, it is particularly important to select a calcium material that is clinically more suitable for children.
Milk mineral salt, also called milk calcium, whey mineral concentrate, whey calcium, is derived from cow milk, and is milk white powder obtained by membrane permeation, separation, concentration, spray drying, etc. The main component of the health-care food is calcium phosphate, and the health-care food also comprises rich nutritional ingredients such as protein, lactose, zinc, phosphorus, sodium, potassium, magnesium and the like, wherein the calcium content is about 23% -28%, the ratio of calcium to phosphorus is 2:1, the health-care food is more beneficial to the absorption and utilization of human bodies (the absorption rate is up to 62% -70%), and the gastrointestinal digestion burden of children is reduced. In 12 months and 22 days 2009, the ministry of health of China issued bulletin (2009 No. 18) on approval of 7 kinds of articles such as tea seed oil as new resource food, and formally approved milk mineral salt as new resource food. Currently, milk mineral salts have been widely used as a new calcium source for various general foods.
In addition, the iron deficiency and zinc deficiency of children are not quite variable. It is estimated by WHO that about 1/4 of the population worldwide suffers from anemia, mainly focusing on preschool children and women, most of which are caused by iron deficiency. In 2013, the data of "reference intake of dietary nutrients for Chinese residents" updated the recommended zinc intake for children: the average value of 1-3 years is 4mg (3.2 mg), the average value of 4-7 years is 5.5mg (4.6 mg), and children still face the problem of zinc deficiency. Lack of iron and zinc can affect the normal growth and development of children. Thus, the first and second substrates are bonded together, it is necessary to supplement children with iron and zinc through nutritional supplements.
The market observation shows that the dosage forms of the current nutritional supplements are mainly tablets, and the types are single. At the same time, larger volumes of tablets present a certain risk to children swallowing. Therefore, the use of a novel and suitable nutritional supplement dosage form is particularly important.
On the other hand, we have found that the prior art soft candy has limited ability to carry the functional ingredients and that the soft candy base tends to be unstable when too much functional ingredient is added. When 100mg of calcium is added into the soft candy, the hardness of the soft candy is increased, the taste is poor, meanwhile, the water holding capacity is reduced, water is easily discharged at high temperature, and the soft candy has the defects of water precipitation, texture damage, poor taste and the like.
Disclosure of Invention
In order to overcome the defects of the prior art, one of the purposes of the invention is to provide a gel candy for supplementing calcium, iron and zinc,
the second object of the invention is to provide a preparation method of gel candy for supplementing calcium, iron and zinc,
one of the purposes of the invention is realized by adopting the following technical scheme:
the gel candy for supplementing calcium, iron and zinc comprises the following components in percentage by weight: 10 to 25 percent of milk mineral salt, 0 to 2 percent of ferric pyrophosphate, 0 to 2 percent of zinc-rich yeast powder, 5 to 20 percent of gel, 40 to 85 percent of sweetener, 0 to 4 percent of sour agent, 0 to 8 percent of water retention agent, 0 to 1 percent of calcium absorption assisting agent and 0 to 2 percent of essence for food.
As a preferred scheme of the invention, the gel candy for supplementing calcium, iron and zinc comprises the following components in percentage by weight: 10 to 25 percent of milk mineral salt, 0.1 to 2 percent of ferric pyrophosphate, 0.1 to 2 percent of zinc-rich yeast powder, 5 to 20 percent of gel, 40 to 85 percent of sweetener, 1 to 4 percent of acidulant, 1 to 5 percent of water retention agent, 0.1 to 1 percent of calcium-assisted absorbent and 0 to 1 percent of essence for food.
As a preferred embodiment of the present invention, the gel comprises one or any combination of the following components: gelatin, carrageenan, agar, xanthan gum, locust bean gum and sodium alginate; the sweetener comprises one or any combination of the following components: sorbitol solution, maltitol solution, xylitol, erythritol, isomalt, lactitol, mannitol; the sour agent comprises one or any combination of the following components: citric acid, malic acid, tartaric acid, sodium citrate, lactic acid; the moisture retention agent comprises glycerin; the calcium-assisted absorbent comprises mushroom powder; the essence for food comprises one or any combination of the following components: yoghurt essence, apple essence, orange essence, strawberry essence, peach essence, pear essence, blueberry essence, grape essence, pineapple essence, grapefruit essence and litchi essence.
As a preferred embodiment of the present invention, the gel is a combination of gelatin and agar; the sweetener is a combination of sorbitol solution, maltitol solution and erythritol; the sour agent is a combination of citric acid and malic acid; the moisture retention agent is glycerol; the calcium-assisted absorbent is mushroom powder.
As a preferred scheme of the invention, the gel candy for supplementing calcium, iron and zinc comprises the following components in percentage by weight: 10 to 25 percent of milk mineral salt, 0.1 to 2 percent of ferric pyrophosphate, 0.1 to 2 percent of zinc-rich yeast powder, 2 to 15 percent of gelatin, 0.1 to 5 percent of agar, 40 to 60 percent of maltitol solution, 8 to 25 percent of erythritol, 1 to 10 percent of sorbitol solution, 0.5 to 3 percent of citric acid, 0.1 to 2 percent of malic acid, 1 to 5 percent of glycerol, 0.1 to 1 percent of mushroom powder and 0 to 1 percent of essence for food.
As a preferred scheme of the invention, the gel candy for supplementing calcium, iron and zinc comprises the following components in percentage by weight: 15% of milk mineral salt, 0.5% of ferric pyrophosphate, 0.4% of zinc-rich yeast powder, 6% of gelatin, 0.3% of agar, 50% of maltitol solution, 16% of erythritol, 5% of sorbitol solution, 1% of citric acid, 0.5% of malic acid, 5% of glycerin, 0.2% of mushroom powder and 0.1% of food essence.
As a preferable mode of the invention, the calcium content of the milk mineral salt is 23-28%, and the ratio of calcium to phosphorus is (1.5-3) to 1. More preferably, the milk mineral salt has a calcium content of 24% and a calcium to phosphorus ratio of 2:1. The milk mineral salt is more favorable for absorption and utilization (the absorption rate is up to 62-70%) of human bodies, reduces gastrointestinal tract digestion pressure, and is a calcium source more suitable for children.
The second purpose of the invention is realized by adopting the following technical scheme:
a preparation method of gel candy for supplementing calcium, iron and zinc comprises the following steps:
sol step:
preparing a gel solution: adding a gel into the heated water under stirring, continuing heating until the gel is uniformly stirred to obtain a gel solution, and preserving heat for later use;
sugar dissolving step:
mixing: uniformly mixing the gel solution, the first part of sweetener and the water retention agent, and sieving to obtain mixed syrup;
boiling: adding the mixed syrup into a continuous boiling tank, boiling until the feed liquid is transparent and has no visible particles, continuously boiling until the solid content of the feed liquid reaches a set value, and pumping the mixed syrup into a boiling buffer tank for standby;
blending:
preparing an aqueous suspension: stirring the second part of sweetener, adding the first part of milk mineral salt, stirring uniformly until no calcium point exists, sieving, and preserving heat for later use;
pre-preparing an iron mixed solution: mixing ferric pyrophosphate, zinc-rich yeast powder and a calcium-assisted absorbent to obtain iron mixed powder, adding the iron mixed powder into a third part of sweetener, stirring for dissolution, and passing through a colloid mill to obtain an iron mixed solution;
preparing ointment liquid: adding the rest milk mineral salt into the iron mixed solution, uniformly stirring until no calcium points exist, sieving, and preserving heat for later use;
preparing acid liquor: sequentially adding sour agent and essence for food into hot water, dissolving, sieving for use when the feed liquid is transparent and has no visible particles;
pouring:
fully mixing the boiled mixed syrup, the water suspension, the ointment liquid and the acid liquid to obtain syrup liquid mixture, sieving the syrup liquid mixture, then feeding the syrup liquid mixture into a pouring pipeline, feeding the syrup liquid mixture into a pouring hopper, and pouring the syrup liquid mixture into a starch recess of a die;
and (3) drying:
transferring the syrup glue solution mixed solution cast in the mold starch into a drying chamber, and controlling the drying temperature, humidity and drying time to obtain soft sweet;
polishing:
transferring the dried soft sweets to a sand stirring polishing machine, adding the rest sweetener, starting a rotary drum, and carrying out sand wrapping on the surface of the soft sweets.
As a preferred embodiment of the present invention, the gel is a combination of gelatin and agar; the sweetener is a combination of sorbitol solution, maltitol solution and erythritol; the preparation method of the gel candy for supplementing calcium, iron and zinc comprises the following steps:
sol step:
preparing agar liquid: adding agar into purified water at 80+ -5deg.C under stirring, continuously heating to 95+ -5deg.C, stirring to obtain agar solution, and keeping the temperature;
preparing gelatin solution: adding gelatin into purified water at 80+ -5deg.C under stirring to obtain gelatin solution, and maintaining the temperature;
sugar dissolving step:
mixing: uniformly mixing the agar liquid, the gelatin liquid, maltitol solution with the formula amount of 73+/-1%, erythritol with the formula amount of 65+/-1%, sorbitol solution and a water retention agent, and filtering by a 20-60-mesh filter to obtain mixed syrup;
boiling: adding the mixed syrup into a continuous boiling tank, boiling at 120-145 ℃, detecting the solid content every 3-8 minutes when the liquid is transparent and has no visible particles, and pumping the mixed syrup into a boiling buffer tank for standby when the solid content is more than 79.0+/-1%;
blending:
preparing an aqueous suspension: adding maltitol solution with the formula amount of 18+/-1%, adjusting the stirring frequency to 40-50Hz, and fully stirring the edges; adding milk mineral salt with the formula amount of 38+/-1%, uniformly stirring until no calcium spots exist, and finally, sieving by a 40-80-mesh sieve, and preserving the temperature at 35-45 ℃ for later use;
pre-preparing an iron mixed solution: firstly premixing ferric pyrophosphate, zinc-rich yeast powder and a calcium-assisted absorbent to obtain iron mixed powder, dissolving the iron mixed powder in the rest maltitol solution, and passing through a colloid mill to obtain an iron mixed solution;
preparing ointment liquid: adding the rest milk mineral salt into the iron mixed solution, uniformly stirring until no calcium points exist, and finally, sieving the solution through a 40-80-mesh sieve, and preserving the temperature at 35-45 ℃ for later use;
preparing acid liquor: sequentially adding the acidulant and the essence for food into purified water at 75+/-5 ℃ for dissolution, and sieving the solution with a 200-400-mesh sieve until the solution is transparent and has no visible particles;
pouring:
fully mixing the boiled mixed syrup, the water suspension, the ointment and the acid liquor to obtain syrup solution mixed liquor, and sieving the syrup solution mixed liquor with a 60-100-mesh sieve to enter a pouring pipeline; controlling the water content of the mold starch to be 6+/-1%, and pouring the syrup glue solution mixed solution into a pouring hopper to be poured into the concave of the mold starch;
and (3) drying:
transferring the syrup glue solution mixed solution cast in the mold starch into a drying chamber, controlling the drying temperature to be 28+/-5 ℃ and the humidity to be 25+/-10%, and drying for 20-24 hours to obtain soft sweets;
polishing:
transferring the dried soft sweet to a sand stirring polishing machine, adding the rest erythritol, regulating the pure steam pressure of the main pipeline to be 0.25+/-0.1 MPa, and starting the rotary drum to uniformly cover the surface of the soft sweet with a layer of erythritol.
The preparation method of the gel candy for supplementing calcium, iron and zinc is provided.
Preferably, the milk mineral salt is added stepwise (in the water suspension preparation step and the ointment preparation step respectively), specifically, the milk mineral salt with the formula amount of 38+/-1% is added into the water suspension, and the rest milk mineral salt is added into the ointment. Because the soft sweet provided by the invention has high calcium content, the whole milk mineral salt is difficult to dissolve fully when being added into a single system, calcium points can be generated, and the production and processing continuity of products is not facilitated. Through formula process adjustment, a proper amount of milk mineral salt is respectively added into the two systems, and finally, a redissolution method is adopted, so that calcium points are not easy to generate in actual production and processing, and the technical problem that the milk mineral salt is difficult to dissolve in the production of the calcium-containing soft sweets is solved.
Preferably, in the procedure of preparing the iron mixed solution, the step of passing through a colloid mill is added, and actual production and processing show that the iron mixed solution passing through the colloid mill is more soluble in an ointment tank, and the subsequently added milk mineral salt is not easy to generate calcium spots, so that the technical problem that mineral raw materials are difficult to dissolve in the production of soft sweets containing various minerals is solved.
Preferably, the gel candy for supplementing calcium, iron and zinc is added with high-content mineral substances, the water holding component is reduced, and the problem of water outflow is easy to occur, so that a sand mixing polishing procedure is added, and a layer of sugar alcohol wrapping sand with moderate thickness is uniformly covered on the surface of the soft candy. The sugar alcohol can absorb the water separated out from the soft sweet, so that the product meets the standard requirement in the effective period and does not have mildew.
Compared with the prior art, the invention has the beneficial effects that:
(1) The gel candy for supplementing calcium, iron and zinc provided by the invention is a high-calcium iron and zinc-containing soft candy taking milk mineral salt as a main raw material, has high calcium content (3333 mg of calcium is contained in every 100 g), and has the effects of enhancing bone density and increasing bone calcium content through animal experiments. Meanwhile, the candy synchronously strengthens iron and zinc (66 mg of iron and 3.3mg of zinc are added to 100 g), and three mineral substances are simultaneously supplemented to assist children in growing.
(2) The gel candy for supplementing calcium, iron and zinc provided by the invention aims at the problems of low absorption efficiency of calcium sources and large irritation to gastrointestinal tracts at the present stage, adopts milk mineral salt as a calcium agent, and adopts milk mineral salt as a new resource food, so that the gel candy is a food-grade calcium supplement with extremely high biological utilization rate in known calcareous, and is mild and non-irritating to gastrointestinal tracts.
(3) The gel candy for supplementing calcium, iron and zinc provided by the invention is a children nutrition supplement soft candy without adding sucrose, so that children can effectively prevent the possibility of decayed teeth while supplementing calcium, iron and zinc.
(4) The gel candy for supplementing calcium, iron and zinc provided by the invention adopts a novel soft candy (gel candy) formulation, meets the hunting psychology of children, is beneficial to increasing the possibility that children adhere to the edible nutritional supplement, and is a nutritional supplement suitable for children to supplement calcium.
(5) The preparation method of the gel candy supplementing calcium, iron and zinc provided by the invention effectively ensures the uniformity and the substrate stability of the soft candy by utilizing a special blending process and a sand wrapping process, has good taste and good water holding capacity, solves the technical problems that the substrate of the soft candy is easy to be unstable and water is easy to be discharged under the high-temperature condition while ensuring the high calcium content, and solves the problem that the hardness and the stability of the soft candy can be influenced by adding high calcium into the existing soft candy.
(6) The preparation method of the gel candy for supplementing calcium, iron and zinc provided by the invention has the advantages of simple process and controllable quality, and is suitable for industrial production.
Detailed Description
The present invention will be further described with reference to the following specific embodiments, and it should be noted that, on the premise of no conflict, new embodiments may be formed by any combination of the embodiments or technical features described below. The raw materials, equipment and the like used in the examples described below are commercially available except for special restrictions.
Example 1, comparative examples 1 to 4
A gel candy for supplementing calcium, ferrum and zinc is prepared from calcium agent (milk mineral salt, calcium carbonate, calcium citrate or tricalcium phosphate), ferric pyrophosphate, zinc-rich yeast powder, gel agent, sweetener, sour agent, water retention agent, calcium-assisted absorbent and food essence, and is specifically shown in Table 1 below.
Table 1 formulation table of gel candies of example 1, comparative examples 1-4
The gel candies of example 1, comparative examples 1-4, which were calcium-iron-zinc supplemented, contained 3333mg of calcium, 66mg of iron, and 3.3mg of zinc per 100 g.
The gel candies of example 1 and comparative examples 1-4, which were supplemented with calcium, iron and zinc, were prepared as follows:
(1) Sol:
preparing agar liquid: adding agar into purified water at 80+ -5deg.C under stirring, continuously heating to 95+ -5deg.C, stirring to obtain agar solution, and keeping the temperature;
preparing gelatin solution: adding gelatin into purified water at 80+ -5deg.C under stirring to obtain gelatin solution, and maintaining the temperature;
(2) Sugar dissolving:
mixing: uniformly mixing agar liquid, gelatin liquid, maltitol solution with the formula amount of 73%, erythritol with the formula amount of 65%, sorbitol with the formula amount and glycerol, and filtering by a 20-mesh filter to obtain mixed syrup;
boiling: adding the mixed syrup into a continuous boiling tank, boiling at 135 ℃, detecting the solid content every 5 minutes when the liquid is transparent and has no visible particles, and pumping the mixed syrup into a boiling buffer tank for standby when the solid content is more than 79.0+/-1%;
(3) And (3) blending:
preparing an aqueous suspension: adding 18% maltitol solution, adjusting stirring frequency to 45Hz, and stirring completely; adding milk mineral salt (or calcium carbonate, calcium citrate, tricalcium phosphate) of 38% of formula amount, stirring until no calcium point, sieving with 60 mesh sieve, and maintaining at 40deg.C;
pre-preparing an iron mixed solution: firstly premixing ferric pyrophosphate, zinc-rich yeast powder and a calcium-assisted absorbent to obtain iron mixed powder, dissolving the iron mixed powder in the rest maltitol solution, and carrying out colloid milling for 1 time to obtain an iron mixed solution;
preparing ointment liquid: slowly adding the rest milk mineral salt (or calcium carbonate, calcium citrate and tricalcium phosphate) into the iron mixed solution, uniformly stirring until no calcium point exists, and finally, sieving by a 60-mesh sieve, and preserving heat at 40 ℃ for later use;
preparing acid liquor: sequentially adding the acidulant and the essence for food into purified water at 75+/-5 ℃ for dissolution, and sieving the solution with a 300-mesh sieve until the solution is transparent and has no visible particles;
(4) Pouring:
fully mixing the boiled mixed syrup, the water suspension, the ointment and the acid liquor to obtain syrup mixed liquor, and sieving the syrup mixed liquor with a 80-mesh sieve to enter a pouring pipeline; controlling the water content of the mold starch to be 6+/-1%, and pouring the syrup glue solution mixed solution into a pouring hopper to be poured into the concave of the mold starch;
(5) And (3) drying:
transferring the syrup glue solution mixed solution cast in the mold starch into a drying chamber, controlling the drying temperature to be 28+/-5 ℃ and the humidity to be 25+/-10%, and drying for 22 hours to obtain soft sweets;
(6) Polishing:
transferring the dried soft sweet to a sand stirring polishing machine, adding the rest erythritol, regulating the pure steam pressure of the main pipeline to be 0.25+/-0.1 MPa, and starting the rotary drum to uniformly cover the surface of the soft sweet with a layer of erythritol.
Comparative example 5
Comparative example 5 is different from example 1 in that: in the step of preparing the aqueous suspension, the added milk mineral salt is 34% of the formula amount, and the rest is added in the step of preparing the ointment liquid; the raw material formula and other procedures are unchanged.
Comparative example 6
Comparative example 6 differs from example 1 in that: in the step of preparing the aqueous suspension, the added milk mineral salt is 42% of the formula amount, and the rest is added in the step of preparing the ointment liquid; the raw material formula and other procedures are unchanged.
Comparative example 7
Comparative example 7 differs from example 1 in that: in the aqueous suspension preparation step, adding all the milk mineral salt; the raw material formula and other procedures are unchanged.
Comparative example 8
Comparative example 8 differs from example 1 in that: in the step of pre-preparing the iron mixed solution, a colloid mill step is omitted; the raw material formula and other procedures are unchanged.
Comparative example 9
Comparative example 9 is different from example 1 in that: all erythritol is added in the sugar dissolving and mixing procedure, and the sand stirring and polishing procedure is omitted; the raw material formula and other procedures are unchanged.
Examples 2 to 5
A gel candy for supplementing calcium, ferrum and zinc is prepared from milk mineral salt, ferric pyrophosphate, zinc-rich yeast powder, gel, sweetener, sour agent, water retention agent, calcium-assisted absorbent and food essence, and is specifically shown in Table 2 below.
Effect verification
1. Sensory testing
Sensory testing is a test method that uses scientific tests and statistical methods to evaluate the quality of food based on the human perception. The sensory test involves sensory attributes of smell, mouthfeel, taste.
The samples tested at this time are gel candies of example 1 and comparative examples 1-9, 70 children aged 4-7 and parents thereof participate in the sensory test at this time, the two test samples are tasted one by one, and 4 dimensions of appearance, smell, taste and taste are scored, the score range is 1-5,1 represents very dislike, 2 represents little dislike, 3 represents dislike or dislike, 4 represents little like, and 5 represents very like. Finally, 64 reports were received, and the statistical results are shown in table 3 below.
Table 3 sensory test scoring table
As shown in table 3, example 1 has significantly higher mouthfeel and taste scores than comparative examples 1-4. While there was no significant difference in appearance and odor between the samples of example 1 and comparative examples 1 to 4, except for the significant difference in odor of comparative example 1 from the samples of example 1 and comparative examples 2 to 4. It can be seen that the calcium source affects the mouthfeel and taste of the gel candy. Example 1 used a milk mineral salt with overall better mouthfeel, taste, and smell than other inorganic and organic calcium.
Example 1 is a product with the appearance the mouthfeel and taste scores were significantly higher than those of comparative examples 5-8; while there was no significant difference in odor between example 1 and comparative examples 5-8. Compared with comparative examples 5 to 7, the optimized preparation process (the milk mineral salt is added in multiple times and the addition amount of each time is reasonably set) in example 1 has more uniform distribution of minerals in the soft sweets, and is not easy to cause calcium spots and the like, so that the soft sweets have better appearance, taste and flavor. Compared with example 8, in example 1, the iron mixed solution is sheared, ground and stirred at high speed by using a colloid mill in the blending procedure, which is favorable for homogenizing the subsequent ointment, so that the appearance, the taste and the flavor are greatly improved. Example 1 adds the sand mixing and polishing process, and sugar alcohol on the surface of the soft candy can adsorb water separated out from the soft candy, so that the appearance, the taste and the flavor are greatly improved.
The gel candy for supplementing calcium, iron and zinc provided by the embodiment of the invention is taken as a nutrition supplementing food, the sensory acceptability is very important, and compared with comparative examples 1-4, experimental example 1 has remarkable advantages in overall mouthfeel and taste; experimental example 1 has significant advantages in overall appearance, mouthfeel, and taste over comparative examples 5 to 9.
The gel candy with milk mineral salt as a calcium source for supplementing calcium, iron and zinc provided by the embodiment 1 of the invention is added with 3333mg of calcium, 66mg of iron and 3.3mg of zinc per 100 g. Aiming at the problem that the prior art is difficult to achieve high-content functional components, the embodiment 1 achieves the effect of optimizing the hardness and stability of the soft sweet by optimizing the blending process and adding the sand wrapping process, and further enables consumers to have better sensory experience.
2. Uniformity test
The uniformity test is used for examining the content stability of the functional components of the soft sweet product in the casting process, and the factor influencing the content stability of the components is mainly the blending process. The distribution of the milk mineral salt and the ferric pyrophosphate in the preparation process can influence the subsequent pouring process. After the experiment is poured and dried, sampling is carried out according to the pouring sequence, and the uniformity of the functional components is detected. The test results are shown in tables 4-6 below.
TABLE 4 calcium content of the pouring sample points (mg/100 g)
| Example 1 | Comparative example 5 | Comparative example 6 | Comparative example 7 | Comparative example 8 | |
| Pouring 1% | 3350 | 2960 | 2780 | 2300 | 2820 |
| Pouring 20% | 3410 | 3020 | 2940 | 2560 | 3080 |
| Pouring 40% | 3430 | 3610 | 3200 | 2790 | 3280 |
| Pouring 60% | 3450 | 3560 | 3560 | 3560 | 3640 |
| Pouring 80% | 3400 | 3400 | 3680 | 3960 | 3720 |
| Pouring 99% | 3360 | 2950 | 3850 | 4770 | 3770 |
| Mean value of | 3400 | 3250 | 3335 | 3323 | 3385 |
| RSD | 1.15％ | 9.49％ | 12.84％ | 28.45％ | 11.43％ |
Table 5 iron content (mg/100 g) at each pouring sampling point
| Example 1 | Experiment comparative example 5 | Experiment comparative example 6 | Comparative example 7 | Comparative example 8 | |
| Pouring 1% | 75.0 | 70.2 | 69.9 | 78.2 | 60.7 |
| Pouring 20% | 73.9 | 64.1 | 62.8 | 74.1 | 62.4 |
| Pouring 40% | 72.3 | 61.3 | 60.1 | 65.3 | 66.5 |
| Pouring 60% | 72.5 | 63.6 | 64.5 | 59.4 | 79.0 |
| Pouring 80% | 74.0 | 74.5 | 72.1 | 68.7 | 80.3 |
| Pouring 99% | 74.4 | 79.1 | 79.8 | 79.5 | 81.2 |
| Mean value of | 73.7 | 68.8 | 68.2 | 70.9 | 71.7 |
| RSD | 1.45％ | 10.19％ | 10.60％ | 11.04％ | 13.26％ |
TABLE 6 Zinc content (mg/100 g) at each pouring sampling point
| Example 1 | Experiment comparative example 5 | Experiment comparative example 6 | Comparative example 7 | Comparative example 8 | |
| Pouring 1% | 5.86 | 6.30 | 6.41 | 5.72 | 6.03 |
| Pouring 20% | 5.90 | 4.99 | 4.13 | 6.41 | 5.79 |
| Pouring 40% | 5.79 | 4.03 | 4.59 | 5.95 | 4.31 |
| Pouring 60% | 5.64 | 4.80 | 4.38 | 4.86 | 4.84 |
| Pouring 80% | 5.74 | 5.62 | 5.40 | 4.08 | 4.96 |
| Pouring 99% | 5.71 | 5.83 | 5.90 | 4.17 | 4.74 |
| Mean value of | 5.77 | 5.26 | 5.14 | 5.20 | 5.11 |
| RSD | 1.67％ | 15.52％ | 17.76％ | 18.71％ | 12.92％ |
As can be seen from tables 4-6, the gel confections of comparative examples 5-8 have lower calcium, iron and zinc content in each pour point than example 1, and the pour points differ significantly and the minerals are not evenly distributed.
The addition steps of the milk mineral salts in comparative examples 5-7 are different from those in example 1, the preparation process of the milk mineral salts in different systems is adjusted by adopting the preparation process after the formula feeding proportion is optimized, the obtained sugar solution has better uniformity, and the phenomenon of material wall built-up residue is slowed down.
Comparative example 8 lacks the step of using a colloid mill, and in the preparation process of example 1, the iron mixed solution is sheared, ground and stirred at a high speed by using the colloid mill, so that the homogenization of subsequent minerals is facilitated, and the phenomenon of non-uniformity of effective components is reduced.
3. High temperature test
The high temperature test is mainly to simulate the high temperature change in natural environment to test the heat resistance of the product. In the experiment, a plurality of high-temperature conditions are set for experiment example 1, the high-temperature duration is 240min, and the actual conditions of summer transportation are simulated. After passing the test, the highest tolerance temperature of the experimental example 1 can be detected, and whether the heat resistance of the product still meets the preset requirement can be primarily judged.
TABLE 7 high temperature test results recording Table
From the recorded results in table 7, it is possible to obtain: the highest withstand temperature of experimental example 1 was 46 ℃.
The gel candy supplemented with calcium, iron and zinc provided in the example 1 is at 46 ℃ for 4 hours, sand coated on the surface of the product is obviously soaked, the elasticity is reduced, the hardness is reduced, and the extrusion is slightly deformed; however, after returning to normal temperature, the appearance of the sample is not obviously changed, the sand wrapping is clearly visible, the rebound resilience and hardness are recovered, the taste and flavor are not obviously changed, the bottom soft sweet is still clearly-divided, and the soft sweet is slightly deformed (within an acceptable range).
The results of the calcium-iron-zinc-supplemented gel confections provided in examples 2-5 in sensory testing, uniformity testing, and high temperature testing were similar to example 1 and will not be described in detail herein.
4. Animal experiment
(1) Treatment of mice
48 normal male rats of 8 weeks of age weighing about 240g were selected and each incubated alone. They were randomly equally divided into 6 groups (n=8), and rats in the placebo group were fed on a standard diet containing 0.449% calcium and 0.608% phosphorus, with 1000IU of vitamin D per 100g 3 Tap water was provided for 5 weeks. In the low-calcium experimental group, mice were fed a low-calcium diet (calcium component is 20% of the standard diet) for the first 3 weeks, and tap water was supplied; the remaining mice were then equally assigned to 5 treatment groups except for the placebo group, with an increase in feeding the samples of example 1, comparative examples 1-4 for the next 2 weeks.
(2) Weight of body
After 5 weeks of feeding, each mouse was weighed using an electronic scale and recorded, and the statistics of the results are shown in table 8 below.
Table 8 weight change in mice on different calcium supplement diets
| Group of | Body weight (g) |
| Blank control group | 60.2±1.1 |
| Low calcium + example 1 group | 59.9±1.8 |
| Low calcium + comparative example 1 group | 40.1±1.6** |
| Low calcium + comparative example 2 group | 47.9±1.9* |
| Low calcium + comparative example 3 group | 53.98±2.1* |
| Low calcium + comparative example 4 group | 30.6±1.7*** |
Note that: in the table, P <0.05; * P <0.01; * P <0.001
It follows that the calcium deficient diet can significantly affect the weight of the mice. Calcium deficient mice can increase bone mineral content by increasing milk calcium intake, and the results are not significantly different from normal diet mice. The weight of the mice with calcium deficiency can be increased by increasing the intake of calcium carbonate, calcium citrate and tricalcium phosphate, but the result is not as good as that of the milk calcium supplement, and has obvious difference from the normal diet mice.
(3) Bone mineral density detection
Dual energy X-ray absorption (DXA) is a measurement technique based on the variable absorption of high/low energy X-rays by different body components. The experiment used a DXA bone densitometer to measure bone density index and measure bone density at mid-femur and distal femur of mice. The results are statistically shown in Table 9 below.
TABLE 9 bone Density Change in mice on different calcium supplementation diets
| Group of | Bone Density (g/cm) of the right femur of the mouse 2 ) |
| Blank control group | 0.162±0.004 |
| Low calcium + example 1 group | 0.159±0.003 |
| Low calcium + comparative example 1 group | 0.140±0.002** |
| Low calcium + comparative example 2 group | 0.148±0.002* |
| Low calcium + comparative example 3 group | 0.155±0.005 |
| Low calcium + comparative example 4 group | 0.131±0.002*** |
Note, table, ×p <0.05; * P <0.01; * P <0.001
It follows that the calcium deficient diet can significantly affect the bone density of mice. Calcium deficient mice can increase bone density by increasing milk calcium intake, and the results are not significantly different from normal diet mice. Calcium deficient mice also have increased bone mineral content by increasing intake of calcium carbonate, calcium citrate, and tricalcium phosphate, but the results are less effective than milk calcium supplements. In particular, the calcium carbonate group (low calcium + comparative example 1 group) still has significant differences from normal diet mice.
(4) Bone calcium content detection
The determination of bone calcium content adopts EDTA titration method. Calcium forms a metal complex with EDTA (disodium edetate) at an appropriate pH range. After the bone density detection is finished, the rat is sacrificed after cervical dislocation, the right femur is peeled off, and the bone is ashed for 3 to 4 hours at 550 ℃, and cooled to room temperature. Dissolving with a proper amount of nitric acid solution (1+1), and diluting with water to obtain a sample solution to be measured. Taking a proper amount of sample to-be-detected liquid, adding 1 drop of sodium sulfide solution (10 g/L), 0.1mL of sodium citrate solution (0.05 mol/L), 1.5mL of potassium hydroxide solution (1.25 mol/L) and 3 drops of calcium red indicator, and immediately titrating with EDTA solution diluted 10 times until the indicator changes from purple red to blue to obtain the end point. The volume of EDTA solution consumed was recorded and the calcium content in the right femur sample of the mice was calculated.
Table 10 changes in bone calcium content of mice on different calcium supplement diets
| Group of | Bone calcium content (g/cm) of the right femur of the mouse 2 ) |
| Blank control group | 248.2±13.5 |
| Low calcium + example 1 group | 241.7±20.2 |
| Low calcium + comparative example 1 group | 217.4±14.6** |
| Low calcium + comparative example 2 group | 234.5±17.2* |
| Low calcium + comparative example 3 group | 232.8±15.9* |
| Low calcium + comparative example 4 group | 202.6±18.0*** |
Note, <0.05; * P <0.01; * P <0.001
It follows that the calcium deficient diet can significantly affect the bone calcium content of mice. Calcium deficient mice can increase bone mineral content by increasing milk calcium intake, and the results are not significantly different from normal diet mice. Calcium deficient mice also have increased bone mineral content by increasing intake of calcium carbonate, calcium citrate, and tricalcium phosphate, but the results are not as good as milk calcium supplements, and still have significant differences from normal diet mice.
From the experimental results, compared with calcium carbonate, calcium citrate and tricalcium phosphate, milk calcium (milk mineral salt) is a better-quality calcium nutrition supplement, has obvious effects on recovering the weight, bone density and bone calcium content of the calcium-deficient mice, and has no obvious difference from normal mice. This phenomenon may be due to the different absorption efficiency of milk calcium and other calcium nutritional supplements, where the milk calcium provides a suitable calcium-to-phosphorus ratio, the ingestion of which helps to promote mineralization of calcium in the bone.
According to the gel candy with milk mineral salt as a calcium source and supplementing calcium, iron and zinc, provided by the embodiment 1, through a mouse test, a calcium-deficient mouse added with the milk mineral salt can obviously increase the bone mineral quality of the mouse, the mouse is free from difference with a normal mouse, and the effect of increasing the bone mineral quality of the milk calcium is obviously better than that of inorganic calcium (calcium carbonate) and organic calcium (calcium citrate and tricalcium phosphate).
The gel candy for supplementing calcium, iron and zinc provided by the embodiment of the invention is taken as a nutritional supplement food, and most importantly, the effectiveness of the functional components and good edible mouthfeel of the gel candy can be ensured, and the gel candy is indispensable. In summary, the above requirements can be met by the gel candy supplemented with calcium, iron and zinc provided in experimental example 1 for sensory testing, animal experiments and high temperature tests.
The above embodiments are only preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, but any insubstantial changes and substitutions made by those skilled in the art on the basis of the present invention are intended to be within the scope of the present invention as claimed.
Claims (10)
1. The gel candy for supplementing calcium, iron and zinc is characterized by comprising the following components in percentage by weight: 10 to 25 percent of milk mineral salt, 0 to 2 percent of ferric pyrophosphate, 0 to 2 percent of zinc-rich yeast powder, 5 to 20 percent of gel, 40 to 85 percent of sweetener, 0 to 4 percent of sour agent, 0 to 8 percent of water retention agent, 0 to 1 percent of calcium absorption assisting agent and 0 to 2 percent of essence for food.
2. The calcium-iron-zinc-supplemented gel candy according to claim 1, comprising the following components in weight percent: 10 to 25 percent of milk mineral salt, 0.1 to 2 percent of ferric pyrophosphate, 0.1 to 2 percent of zinc-rich yeast powder, 5 to 20 percent of gel, 40 to 85 percent of sweetener, 1 to 4 percent of acidulant, 1 to 5 percent of water retention agent, 0.1 to 1 percent of calcium-assisted absorbent and 0 to 1 percent of essence for food.
3. The calcium-iron-zinc-supplemented gel candy according to claim 1, wherein the gelling agent comprises one or any combination of the following components: gelatin, carrageenan, agar, xanthan gum, locust bean gum and sodium alginate;
the sweetener comprises one or any combination of the following components: sorbitol solution, maltitol solution, xylitol, erythritol, isomalt, lactitol, mannitol;
the sour agent comprises one or any combination of the following components: citric acid, malic acid, tartaric acid, sodium citrate, lactic acid;
the moisture retention agent comprises glycerin;
the calcium-assisted absorbent comprises mushroom powder;
the essence for food comprises one or any combination of the following components: yoghurt essence, apple essence, orange essence, strawberry essence, peach essence, pear essence, blueberry essence, grape essence, pineapple essence, grapefruit essence and litchi essence.
4. The calcium-iron-zinc-supplemented gel candy of claim 1, wherein the gelling agent is a combination of gelatin and agar;
the sweetener is a combination of sorbitol solution, maltitol solution and erythritol;
the sour agent is a combination of citric acid and malic acid;
the moisture retention agent is glycerol;
the calcium-assisted absorbent is mushroom powder.
5. The calcium-iron-zinc-supplemented gel candy according to claim 1, comprising the following components in weight percent: 10 to 25 percent of milk mineral salt, 0.1 to 2 percent of ferric pyrophosphate, 0.1 to 2 percent of zinc-rich yeast powder, 2 to 15 percent of gelatin, 0.1 to 5 percent of agar, 40 to 60 percent of maltitol solution, 8 to 25 percent of erythritol, 1 to 10 percent of sorbitol solution, 0.5 to 3 percent of citric acid, 0.1 to 2 percent of malic acid, 1 to 5 percent of glycerol, 0.1 to 1 percent of mushroom powder and 0 to 1 percent of essence for food.
6. The calcium-iron-zinc-supplemented gel candy according to claim 1, comprising the following components in weight percent: 15% of milk mineral salt, 0.5% of ferric pyrophosphate, 0.4% of zinc-rich yeast powder, 6% of gelatin, 0.3% of agar, 50% of maltitol solution, 16% of erythritol, 5% of sorbitol solution, 1% of citric acid, 0.5% of malic acid, 5% of glycerin, 0.2% of mushroom powder and 0.1% of food essence.
7. The gel candy supplemented with calcium, iron and zinc according to claim 1, wherein the milk mineral salt contains 23-28% calcium, and the ratio of calcium to phosphorus is (1.5-3) to 1.
8. The calcium-iron-zinc-supplemented gel candy according to claim 1, wherein the milk mineral salt has a calcium content of 24% and a calcium-to-phosphorus ratio of 2:1.
9. A method for preparing a gel candy supplemented with calcium, iron and zinc according to any one of claims 1 to 7, comprising the steps of:
sol step:
preparing a gel solution: adding a gel into the heated water under stirring, continuing heating until the gel is uniformly stirred to obtain a gel solution, and preserving heat for later use;
sugar dissolving step:
mixing: uniformly mixing the gel solution, the first part of sweetener and the water retention agent, and sieving to obtain mixed syrup;
boiling: adding the mixed syrup into a continuous boiling tank, boiling until the feed liquid is transparent and has no visible particles, continuously boiling until the solid content of the feed liquid reaches a set value, and pumping the mixed syrup into a boiling buffer tank for standby;
blending:
preparing an aqueous suspension: stirring the second part of sweetener, adding the first part of milk mineral salt, stirring uniformly until no calcium point exists, sieving, and preserving heat for later use;
pre-preparing an iron mixed solution: mixing ferric pyrophosphate, zinc-rich yeast powder and a calcium-assisted absorbent to obtain iron mixed powder, adding the iron mixed powder into a third part of sweetener, stirring for dissolution, and passing through a colloid mill to obtain an iron mixed solution;
preparing ointment liquid: adding the rest milk mineral salt into the iron mixed solution, uniformly stirring until no calcium points exist, sieving, and preserving heat for later use;
preparing acid liquor: sequentially adding sour agent and essence for food into hot water, dissolving, sieving for use when the feed liquid is transparent and has no visible particles;
pouring:
fully mixing the boiled mixed syrup, the water suspension, the ointment liquid and the acid liquid to obtain syrup liquid mixture, sieving the syrup liquid mixture, then feeding the syrup liquid mixture into a pouring pipeline, feeding the syrup liquid mixture into a pouring hopper, and pouring the syrup liquid mixture into a starch recess of a die;
and (3) drying:
transferring the syrup glue solution mixed solution cast in the mold starch into a drying chamber, and controlling the drying temperature, humidity and drying time to obtain soft sweet;
polishing:
transferring the dried soft sweets to a sand stirring polishing machine, adding the rest sweetener, starting a rotary drum, and carrying out sand wrapping on the surface of the soft sweets.
10. The method for preparing a gel candy supplemented with calcium, iron and zinc according to claim 9, wherein the gel is a combination of gelatin and agar; the sweetener is a combination of sorbitol solution, maltitol solution and erythritol; the method comprises the following steps:
sol step:
preparing agar liquid: adding agar into purified water at 80+ -5deg.C under stirring, continuously heating to 95+ -5deg.C, stirring to obtain agar solution, and keeping the temperature;
preparing gelatin solution: adding gelatin into purified water at 80+ -5deg.C under stirring to obtain gelatin solution, and maintaining the temperature;
sugar dissolving step:
mixing: uniformly mixing the agar liquid, the gelatin liquid, maltitol solution with the formula amount of 73+/-1%, erythritol with the formula amount of 65+/-1%, sorbitol solution and a water retention agent, and filtering by a 20-60-mesh filter to obtain mixed syrup;
boiling: adding the mixed syrup into a continuous boiling tank, boiling at 120-145 ℃, detecting the solid content every 3-8 minutes when the liquid is transparent and has no visible particles, and pumping the mixed syrup into a boiling buffer tank for standby when the solid content is more than 79.0+/-1%;
blending:
preparing an aqueous suspension: adding maltitol solution with the formula amount of 18+/-1%, adjusting the stirring frequency to 40-50Hz, and fully stirring the edges; adding milk mineral salt with the formula amount of 38+/-1%, uniformly stirring until no calcium spots exist, and finally, sieving by a 40-80-mesh sieve, and preserving the temperature at 35-45 ℃ for later use;
pre-preparing an iron mixed solution: firstly premixing ferric pyrophosphate, zinc-rich yeast powder and a calcium-assisted absorbent to obtain iron mixed powder, dissolving the iron mixed powder in the rest maltitol solution, and passing through a colloid mill to obtain an iron mixed solution;
preparing ointment liquid: adding the rest milk mineral salt into the iron mixed solution, uniformly stirring until no calcium points exist, and finally, sieving the solution through a 40-80-mesh sieve, and preserving the temperature at 35-45 ℃ for later use;
preparing acid liquor: sequentially adding the acidulant and the essence for food into purified water at 75+/-5 ℃ for dissolution, and sieving the solution with a 200-400-mesh sieve until the solution is transparent and has no visible particles;
pouring:
fully mixing the boiled mixed syrup, the water suspension, the ointment and the acid liquor to obtain syrup solution mixed liquor, and sieving the syrup solution mixed liquor with a 60-100-mesh sieve to enter a pouring pipeline; controlling the water content of the mold starch to be 6+/-1%, and pouring the syrup glue solution mixed solution into a pouring hopper to be poured into the concave of the mold starch;
and (3) drying:
transferring the syrup glue solution mixed solution cast in the mold starch into a drying chamber, controlling the drying temperature to be 28+/-5 ℃ and the humidity to be 25+/-10%, and drying for 20-24 hours to obtain soft sweets;
polishing:
transferring the dried soft sweet to a sand stirring polishing machine, adding the rest erythritol, regulating the pure steam pressure of the main pipeline to be 0.25+/-0.1 MPa, and starting the rotary drum to uniformly cover the surface of the soft sweet with a layer of erythritol.
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