CN116530605A - 一种零食化钙镁果胶软糖及其制备方法 - Google Patents
一种零食化钙镁果胶软糖及其制备方法 Download PDFInfo
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- CN116530605A CN116530605A CN202310702481.XA CN202310702481A CN116530605A CN 116530605 A CN116530605 A CN 116530605A CN 202310702481 A CN202310702481 A CN 202310702481A CN 116530605 A CN116530605 A CN 116530605A
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- Prior art keywords
- sugar
- pectin
- calcium
- magnesium
- parts
- 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.)
- Pending
Links
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Classifications
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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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种零食化钙镁果胶软糖,是由以下重量份的原料组成的:果胶10~30份,营养组合物1~5份,维矿组合物0.2~120份,非结晶性糖670~1050份,结晶性糖40~180份,风味改善组合物1~10份;本发明还提供了上述零食化钙镁果胶软糖的制备方法,一定程度上缓解了单独的钙离子或镁离子与果胶分子链上的羧基发生反应从而出现预凝胶现象、破坏产品质构的问题,进而降低了钙镁果胶软糖出现析水现象的几率,提高了钙镁果胶软糖的稳定性和口感;本发明制备工艺简单,原料廉价易得,产品稳定性高,提升骨骼健康的效果好,适用于日常骨骼的保养以及骨健康类疾病的预防,属于功能性食品技术领域。
Description
技术领域
本发明属于功能性食品技术领域,涉及一种零食化钙镁果胶软糖及其制备方法。
背景技术
随着社会经济的快速发展,人民生活水平的不断提升,人们越来越重视自我的身体健康状况,其中骨骼健康是重中之重。世界卫生组织1998年曾统计,全世界有3.5亿人患有各种各样的骨关节疾病,同时估算,到2025年全球患病人数将会超过8亿,其患病率仅次于心血管疾病,成为威胁人类健康的第三大杀手。因此提升骨骼健康、预防骨健康类疾病刻不容缓。
凝胶糖果,即软糖,是以砂糖、淀粉糖浆为主要原料,以琼脂、变性淀粉、明胶、果胶等作为凝固剂,经熬制、成型等工艺制成的含水分较高、质地柔软的糖果。凝胶糖果便于携带,食用方便,能像糖果一样随时嚼着吃,既丰富了口感和色香味,又能最大程度地保留营养补充品的食用特性。因此,人们尝试研发能提升骨骼健康、预防骨健康类疾病的软糖。
申请号为202111242598.1的中国专利公开了一种改善骨健康软糖的制备方法,软糖由凝胶剂、甜味剂、功效性成分、抗氧化剂、益生元、酸味调节剂、浓缩果蔬汁、食用色素和食用香精组成,该软糖通过添加益生元成分,可缓解并消除由补钙剂所引起的便秘问题,通过添加促进钙质吸收成分,在服用量减少的情况下仍能达到足量补钙的目的,从而减少钙剂的服用量,进一步消除补钙所引起的便秘的副作用。但是该软糖的钙源中的钙离子容易与果胶分子链上的羧基进行反应,生成沉淀,发生预凝胶现象,破坏产品的质构,导致软糖容易出现析水现象,影响软糖的稳定性和口感。
因此,现有的改善骨骼健康的软糖存在着易出现析水现象从而导致其稳定性和口感较差的技术问题。
发明内容
为解决上述技术问题,本发明采用的技术方案是提供一种零食化钙镁果胶软糖及其制备方法,以解决现有的改善骨骼健康的软糖存在的易出现析水现象从而导致其稳定性和口感较差的技术问题。
本发明提供了一种零食化钙镁果胶软糖,是由以下重量份的原料组成的:果胶10~30份,营养组合物1~5份,维矿组合物0.2~120份,非结晶性糖670~1050份,结晶性糖40~180份,风味改善组合物1~10份。
优选的,所述维矿组合物包括柠檬酸钙镁、维生素D3和维生素K2,所述柠檬酸钙镁的重量为所述维矿组合物总重量的20~30%。
优选的,所述风味改善组合物为酸味剂、甜味剂、果粉、果蔬汁、香精中的任意一种或至少两种的组合,所述酸味剂为醋酸、酒石酸、柠檬酸、苹果酸、乳酸中的任意一种或至少两种的组合,所述甜味剂为三氯蔗糖、甜菊糖苷、安赛蜜中的任意一种或至少两种的组合。
优选的,所述风味改善组合物包括苹果酸、柠檬酸和甜菊糖苷。
优选的,所述果胶的酯化度大于50%。
优选的,所述营养组合物为牛骨胶原蛋白肽、非变性二型胶原蛋白、酪蛋白磷酸肽中的任意一种或至少两种的组合。
优选的,所述非结晶性糖为麦芽糖醇液、山梨糖醇液、低聚果糖浆、果葡糖浆中的任意一种或至少两种的组合。
优选的,所述结晶性糖为赤藓糖醇、麦芽糖醇、山梨糖醇、木糖醇、乳糖醇、异麦芽酮糖醇、异麦芽酮糖、白砂糖、结晶果糖中的任意一种或至少两种的组合。
上述任一项所述的零食化钙镁果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量份分别称量果胶、非结晶性糖和结晶性糖,将果胶置于热水中充分溶解,然后加入非结晶性糖和结晶性糖进行熬煮,熬煮至糖度为78±5%Brix,得到胶液;
(2)调配:按照重量份分别称量营养组合物、维矿组合物和风味改善组合物,将其置于热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,干燥后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到钙镁果胶软糖。
优选的,步骤(1)中,热水的温度为60~100℃,熬煮温度为90~115℃,熬煮时间不超过30min;步骤(2)中,热水的温度≥65℃,调配温度≥70℃;步骤(4)中,定型温度为20~30℃,湿度≤45%rh,时间为0.5~1h;干燥时先设定温度为35~45℃,干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%;步骤(5)中,吹粉时间为20~64h。
本发明的有益效果是:本发明提供了一种零食化钙镁果胶软糖及其制备方法,以果胶、营养组合物、维矿组合物、非结晶性糖、结晶性糖以及风味改善组合物为原料,通过制备胶液、调配、浇注成型、定型、干燥、脱模、吹粉、分糖、抛光工序制备而成;本发明选择经螯合处理的柠檬酸钙镁作为维矿组合物的主要成分,螯合处理的柠檬酸钙镁的钙、镁两种元素以适合的比例牢固地结合在每一个柠檬酸钙镁分子上,一定程度上缓解了单独的钙离子或镁离子与果胶分子链上的羧基发生反应从而出现预凝胶现象、破坏产品质构的问题,进而降低了钙镁果胶软糖出现析水现象的几率,提高了钙镁果胶软糖的稳定性和口感;维矿组合物与营养组合物配合使用,提供骨骼健康所需要的胶原蛋白、钙、镁、维生素D、维生素K等,两者协同增效,提高了钙镁果胶软糖的提升骨骼健康的效果;通过选择苹果酸、柠檬酸和甜菊糖苷搭配使用,使得钙镁果胶软糖的整体风味协调性更佳,提升了钙镁果胶软糖的口感;本发明制备工艺简单,原料廉价易得,产品稳定性高,提升骨骼健康的效果好,适用于日常骨骼的保养以及骨健康类疾病的预防。
具体实施方式
为了使本申请所要解决的技术问题、技术方案及有益效果更加清楚明白,以下结合实施例,对本申请进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本申请,并不用于限定本申请。
实施例1
本实施例提出了一种零食化钙镁果胶软糖,是由以下重量的原料组成的:果胶10g,营养组合物1g,维矿组合物3g,非结晶性糖945g,结晶性糖40g,风味改善组合物1g。
上述的零食化钙镁果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量分别称量果胶10g、麦芽糖醇液945g、赤藓糖醇40g,先将果胶置于60~100℃的热水中充分溶解,然后加入麦芽糖醇液和赤藓糖醇,在90~115℃下进行熬煮,熬煮至糖度为78±5%Brix,熬煮时间不超过30min,得到胶液;
(2)调配:按照重量分别称量牛骨胶原蛋白肽1g、柠檬酸钙镁0.6g、维生素D30.002g、维生素K2 2.398g、柠檬酸和安赛蜜共1g,并将其置于≥65℃的热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中,在≥70℃的温度下进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,设置定型温度为20~30℃,湿度≤45%rh,定型0.5~1h,定型结束后,先设定温度为35~45℃进行干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%,干燥结束后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉20~64h,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到钙镁果胶软糖。
实施例2
本实施例提出了一种零食化钙镁果胶软糖,是由以下重量的原料组成的:果胶20g,营养组合物3g,维矿组合物62g,非结晶性糖800g,结晶性糖110g,风味改善组合物5g。
上述的零食化钙镁果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量分别称量果胶20g、山梨糖醇液和低聚果糖浆共800g、麦芽糖醇和木糖醇共110g,先将果胶置于60~100℃的热水中充分溶解,然后加入山梨糖醇液、低聚果糖浆、麦芽糖醇和木糖醇,在90~115℃下进行熬煮,熬煮至糖度为78±5%Brix,熬煮时间不超过30min,得到胶液;
(2)调配:按照重量分别称量非变性二型胶原蛋白3g、柠檬酸钙镁16g、维生素D30.037g、维生素K2 45.963g、苹果酸、甜菊糖苷和果蔬汁共5g,并将其置于≥65℃的热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中,在≥70℃的温度下进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,设置定型温度为20~30℃,湿度≤45%rh,定型0.5~1h,定型结束后,先设定温度为35~45℃进行干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%,干燥结束后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉20~64h,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到钙镁果胶软糖。
实施例3
本实施例提出了一种零食化钙镁果胶软糖,是由以下重量的原料组成的:果胶30g,营养组合物5g,维矿组合物120g,非结晶性糖655g,结晶性糖180g,风味改善组合物10g。
上述的零食化钙镁果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量分别称量果胶30g、果葡糖浆655g、乳糖醇和结晶果糖共180g,先将果胶置于60~100℃的热水中充分溶解,然后加入果葡糖浆、乳糖醇和结晶果糖,在90~115℃下进行熬煮,熬煮至糖度为78±5%Brix,熬煮时间不超过30min,得到胶液;
(2)调配:按照重量分别称量牛骨胶原蛋白肽和酪蛋白磷酸肽共5g、柠檬酸钙镁36g、维生素D3 0.067g、维生素K2 83.933g、苹果酸、柠檬酸和甜菊糖苷共10g,并将其置于≥65℃的热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中,在≥70℃的温度下进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,设置定型温度为20~30℃,湿度≤45%rh,定型0.5~1h,定型结束后,先设定温度为35~45℃进行干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%,干燥结束后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉20~64h,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到钙镁果胶软糖。
对比例1
本对比例提出了一种零食化含钙果胶软糖,是由以下重量的原料组成的:果胶30g,营养组合物5g,维矿组合物120g,非结晶性糖655g,结晶性糖180g,风味改善组合物10g。
上述的零食化含钙果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量分别称量果胶30g、果葡糖浆655g、乳糖醇和结晶果糖共180g,先将果胶置于60~100℃的热水中充分溶解,然后加入果葡糖浆、乳糖醇和结晶果糖,在90~115℃下进行熬煮,熬煮至糖度为78±5%Brix,熬煮时间不超过30min,得到胶液;
(2)调配:按照重量分别称量牛骨胶原蛋白肽和酪蛋白磷酸肽共5g、柠檬酸钙36g、维生素D3 0.067g、维生素K2 83.933g、苹果酸、柠檬酸和甜菊糖苷共10g,并将其置于≥65℃的热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中,在≥70℃的温度下进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,设置定型温度为20~30℃,湿度≤45%rh,定型0.5~1h,定型结束后,先设定温度为35~45℃进行干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%,干燥结束后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉20~64h,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到含钙果胶软糖。
对比例2
本对比例提出了一种零食化含镁果胶软糖,是由以下重量的原料组成的:果胶30g,营养组合物5g,维矿组合物120g,非结晶性糖655g,结晶性糖180g,风味改善组合物10g。
上述的零食化含镁果胶软糖的制备方法,包括以下步骤:
(1)制备胶液:按照重量分别称量果胶30g、果葡糖浆655g、乳糖醇和结晶果糖共180g,先将果胶置于60~100℃的热水中充分溶解,然后加入果葡糖浆、乳糖醇和结晶果糖,在90~115℃下进行熬煮,熬煮至糖度为78±5%Brix,熬煮时间不超过30min,得到胶液;
(2)调配:按照重量分别称量牛骨胶原蛋白肽和酪蛋白磷酸肽共5g、柠檬酸镁36g、维生素D3 0.067g、维生素K2 83.933g、苹果酸、柠檬酸和甜菊糖苷共10g,并将其置于≥65℃的热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中,在≥70℃的温度下进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,设置定型温度为20~30℃,湿度≤45%rh,定型0.5~1h,定型结束后,先设定温度为35~45℃进行干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%,干燥结束后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉20~64h,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到含镁果胶软糖。
上述实施例1~实施例3以及对比例1~对比例2中,果胶选用高酯果胶,其酯化度大于50%;麦芽糖醇液、山梨糖醇液、低聚果糖浆、果葡糖浆作为非结晶性糖,非结晶性糖还可以为麦芽糖醇液、山梨糖醇液、低聚果糖浆、果葡糖浆中的任意一种或至少两种的组合;赤藓糖醇、麦芽糖醇、木糖醇、乳糖醇、结晶果糖作为结晶性糖,结晶性糖还可以为赤藓糖醇、麦芽糖醇、山梨糖醇、木糖醇、乳糖醇、异麦芽酮糖醇、异麦芽酮糖、白砂糖、结晶果糖中的任意一种或至少两种的组合;牛骨胶原蛋白肽、非变性二型胶原蛋白、酪蛋白磷酸肽作为营养组合物,营养组合物还可以为牛骨胶原蛋白肽、非变性二型胶原蛋白、酪蛋白磷酸肽中的任意一种或至少两种的组合;柠檬酸、安赛蜜、苹果酸、甜菊糖苷、果蔬汁作为风味改善组合物,风味改善组合物还可以为醋酸、酒石酸、柠檬酸、苹果酸、乳酸、三氯蔗糖、甜菊糖苷、安赛蜜、果粉、果蔬汁、香精中的任意一种或至少两种的组合,当选择苹果酸、柠檬酸和甜菊糖苷搭配使用作为风味改善组合物时,钙镁果胶软糖的整体风味协调性更佳;果胶、营养组合物、维矿组合物、非结晶性糖、结晶性糖、风味改善组合物均为常规的市售产品。此外,需要注意的是,为了保证固形物能够顺利浇注成型,固形物进行浇注成型前的存放时间不得超过10min。
下面分别对实施例1~实施例3制得的钙镁果胶软糖、对比例1制得的含钙果胶软糖、对比例2制得的含镁果胶软糖、以及对比例3的市售果胶软糖进行预凝胶现象比对试验以及稳定性比对试验。其中,
对比例3:一种市售维C果汁软糖,广东某厂家生产,批号20220910,主要成分为食用明胶、果胶、维生素C、碳酸钙。
(一)预凝胶现象比对试验:
(1)试验方法:采用粘度计,分别检测实施例1~实施例3以及对比例1~对比例2的调配步骤(即步骤(2))中固形物的粘度,并观察固形物中是否出现凝胶现象,当预凝胶现象越严重时,固形物的粘度就越大,凝胶时间越快,且可见凝胶不均匀、表面不光滑等感官变化。
(2)试验过程:从营养组合物、维矿组合物和风味改善组合物加入到胶液中时开始计时,记为第0个时间点,测定固形物的粘度值,之后间隔1、2、5、10min分别测定其粘度值,并计算每个粘度值相对于第0个时间点的粘度值的变化率,试验结果如表1所示。
表1预凝胶现象比对试验结果
由表1可知,实施例1~实施例3制备的固形物的粘度增长比远小于对比例1~对比例2制得的固形物的粘度增长比,由此可知,本发明实施例1~实施例3制备的固形物可以调整整个预凝胶现象的反应速率,生成表面光滑、有光泽、有弹性且凝胶均匀的产品,这是因为本发明选择经螯合处理的柠檬酸钙镁作为维矿组合物的主要成分,螯合处理的柠檬酸钙镁的钙、镁两种元素以适合的比例牢固地结合在每一个柠檬酸钙镁分子上,一定程度上缓解了单独的钙离子或镁离子与果胶分子链上的羧基发生反应,从而出现预凝胶现象、破坏产品质构的问题。
(二)稳定性比对试验
(1)试验方法:将实施例1~实施例3制得的钙镁果胶软糖、对比例1制得的含钙果胶软糖、对比例2制得的含镁果胶软糖、以及对比例3的市售果胶软糖放置于温度37±2℃、相对湿度75±5%rh的加速试验箱内进行加速试验,观察软糖表面是否出现析水、皱皮现象。
(2)试验结果:从软糖放置到加速试验箱内时开始计时,记为第0个时间点,之后每隔1个月分别观察软糖表面的析水、皱皮现象,试验结果如表2所示。
表2稳定性比对试验结果
由表2可知,实施例1~实施例3制得的钙镁果胶软糖在加速试验第4个月时出现轻微析水以及轻微皱皮现象,对比例1制得的含钙果胶软糖以及对比例2制得的含镁果胶软糖在加速试验第2个月时出现轻微析水以及轻微皱皮现象,在加速试验4个月时出现严重析水以及严重皱皮现象,对比例3的市售果胶软糖在加速试验第1个月时出现轻微析水以及轻微皱皮现象,在加速试验3个月时出现严重析水以及严重皱皮现象,由此可知,本发明实施例1~实施例3制备的钙镁果胶软糖具有优异的稳定性。
以上所述实施例仅用以说明本申请的技术方案,而非对其限制;尽管参照前述实施例对本申请进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本申请各实施例技术方案的精神和范围,均应包含在本申请的保护范围之内。
Claims (10)
1.一种零食化钙镁果胶软糖,其特征在于,是由以下重量份的原料组成的:果胶10~30份,营养组合物1~5份,维矿组合物0.2~120份,非结晶性糖670~1050份,结晶性糖40~180份,风味改善组合物1~10份。
2.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述维矿组合物包括柠檬酸钙镁、维生素D3和维生素K2,所述柠檬酸钙镁的重量为所述维矿组合物总重量的20~30%。
3.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述风味改善组合物为酸味剂、甜味剂、果粉、果蔬汁、香精中的任意一种或至少两种的组合,所述酸味剂为醋酸、酒石酸、柠檬酸、苹果酸、乳酸中的任意一种或至少两种的组合,所述甜味剂为三氯蔗糖、甜菊糖苷、安赛蜜中的任意一种或至少两种的组合。
4.根据权利要求3所述的零食化钙镁果胶软糖,其特征在于,所述风味改善组合物包括苹果酸、柠檬酸和甜菊糖苷。
5.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述果胶的酯化度大于50%。
6.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述营养组合物为牛骨胶原蛋白肽、非变性二型胶原蛋白、酪蛋白磷酸肽中的任意一种或至少两种的组合。
7.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述非结晶性糖为麦芽糖醇液、山梨糖醇液、低聚果糖浆、果葡糖浆中的任意一种或至少两种的组合。
8.根据权利要求1所述的零食化钙镁果胶软糖,其特征在于,所述结晶性糖为赤藓糖醇、麦芽糖醇、山梨糖醇、木糖醇、乳糖醇、异麦芽酮糖醇、异麦芽酮糖、白砂糖、结晶果糖中的任意一种或至少两种的组合。
9.如权利要求1-8中任一项所述的零食化钙镁果胶软糖的制备方法,其特征在于,包括以下步骤:
(1)制备胶液:按照重量份分别称量果胶、非结晶性糖和结晶性糖,将果胶置于热水中充分溶解,然后加入非结晶性糖和结晶性糖进行熬煮,熬煮至糖度为78±5%Brix,得到胶液;
(2)调配:按照重量份分别称量营养组合物、维矿组合物和风味改善组合物,将其置于热水中充分分散,得到分散液,然后将分散液缓慢加入到胶液中进行调配,调配过程中搅拌混匀,直至其糖度为76±2%Brix,得到固形物;
(3)浇注成型:采用淀粉压模成型工艺对固形物进行浇注成型;
(4)定型、干燥、脱模:将浇注后的固形物尽快转移至干燥间中进行定型、干燥,干燥后脱模得到糖体;
(5)吹粉、分糖、抛光:对糖体进行吹粉,直至糖体变硬且水分含量为5~15%,然后对糖体进行上机分糖,分糖结束后,对糖体进行抛光,抛光至糖体表面有光泽,最终得到钙镁果胶软糖。
10.根据权利要求9所述的零食化钙镁果胶软糖的制备方法,其特征在于,步骤(1)中,热水的温度为60~100℃,熬煮温度为90~115℃,熬煮时间不超过30min;步骤(2)中,热水的温度≥65℃,调配温度≥70℃;步骤(4)中,定型温度为20~30℃,湿度≤45%rh,时间为0.5~1h;干燥时先设定温度为35~45℃,干燥6~8h,然后升温至50~60℃继续进行干燥,直至水分含量为12±5%;步骤(5)中,吹粉时间为20~64h。
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