CN116784413A - Application of instant microcapsule in preparation of soft sweet - Google Patents

Abstract

The invention provides an application of an instant microcapsule in preparation of soft sweets, and the preparation method of the soft sweets comprises the following steps: and (3) adding instant microcapsules in the process of cooling the feed liquid obtained by mixing the sugar liquid and the glue liquid to 50-65 ℃, stirring for 2-5min, casting for molding, cooling, drying and demolding to obtain the soft sweet. According to the scheme provided by the invention, under the conditions of lower feed liquid temperature and higher feed liquid viscosity, the instant microcapsule (preferably the instant type pufa microcapsule) is added, so that the microcapsule can be rapidly dispersed and dissolved in the feed liquid, the problem that the conventional microcapsule is difficult to directly add into the soft candy feed liquid is solved, and the loss caused by the fact that the pufa is exposed to high temperature or the special smell is avoided.

Description

Application of instant microcapsule in preparation of soft sweet

Technical Field

The invention relates to the technical field of preparation of soft sweets containing polyunsaturated fatty acids, in particular to application of instant microcapsules in preparation of soft sweets.

Background

Lipid, protein and carbohydrate constitute three major nutrients for productivity, and are extremely important in human diet. Polyunsaturated fatty acids are lipids with special physiological functions, which are needed by human nutrition and health, and have positive control effects on some corresponding nutrient deficiency diseases and endogenous diseases of human bodies, especially on civilized diseases in modern society such as hypertension, heart diseases, cancers, diabetes and the like, and polyunsaturated fatty acids such as docosahexaenoic acid, arachidonic acid and the like, can regulate lipid metabolism and immunity of organisms, have various functions of resisting cancer, preventing and treating cardiovascular diseases, promoting growth and development of organisms, regulating gene expression and the like, and have widely been known and accepted. Currently, polyunsaturated fatty acids are widely used in infant formulas, candies, solid beverages, etc. to supplement daily intake of infants, pregnant women, and adults.

Among the solutions for applying polyunsaturated fatty acids to fondants, there are some options to add polyunsaturated fatty acid oils directly to the sugar solution, but the high oil loading results in oil bleeding and tends to produce unpleasant odors due to the strong hydrophobicity and the easily oxidized nature of polyunsaturated fatty acid oils, making the fondant organoleptic poorly. The applicant has tried to add the emulsion to soft sweets, but the application of the raw materials in the form of emulsion is limited due to the difficulties of transportation and storage; attempts have also been made to protect polyunsaturated fatty acid oils such as arachidonic acid oils and fats and docosahexaenoic acid oils and fats by using a wall material by microcapsule technique and to add them to the outer coating layer of a brittle soft candy, but the amount of the outer coating layer is limited; if microcapsule powder is selected to be dissolved in advance and then added into sugar liquid, the sugar liquid is diluted, inconvenience is brought to uniform mixing, subsequent drying and forming, meanwhile, the process steps are added, and meanwhile, the fishy smell escapes seriously; in the scheme of directly adding the microcapsule into the sugar solution, if microcapsule powder is added in the steps before and after mixing the sugar solution, the polyunsaturated fatty acid is damaged to a certain extent and bad smell and taste are escaped because the environment before mixing is at high temperature, and if the polyunsaturated fatty acid is expected to be prevented from being damaged, the microcapsule powder is added in the cooling stage after high-temperature sugar and gum melting, but the sugar solution in the stage is higher in viscosity and lower in moisture content, the problems of difficult dissolution and uneven mixing are easily caused by adopting the microcapsule in the prior art, the moisture in the drying process after the subsequent pouring can be further reduced, the microcapsule dissolution is limited to be further remained outside a gum system, and finally the finished product sugar is difficult to control in surface oil leakage and color and has large fishy smell.

Disclosure of Invention

In order to solve or at least partially solve the problems in the prior art, the present invention provides an application of instant microcapsules in a soft candy, and the preparation method of the soft candy comprises the following steps:

and (3) adding instant microcapsules in the process of cooling the feed liquid obtained by mixing the sugar liquid and the glue liquid to 50-65 ℃, stirring for 2-10min, casting for molding, cooling, drying and demolding to obtain the soft sweet.

In a specific embodiment of the present invention, the core material of the fast-soluble microcapsule preferably comprises an oxidizable substance, preferably a polyunsaturated fatty acid lipid, such as DHA lipid, ARA lipid, etc., and polyunsaturated fatty acid lipids in the art are often named as unsaturated fatty acids with the highest content therein, or as lipid sources such as fish oil, algae oil, etc., in either way, polyunsaturated fatty acid lipid in the present invention refers to lipids with more than 4 unsaturated double bonds of more than eicosane accounting for more than 40% of the total fat, and in this type, especially DHA lipid with a special odor is an important object to be solved. In one embodiment of the invention, the method for preparing a soft candy containing polyunsaturated fatty acid microcapsules comprises the following steps: adding instant polyunsaturated fatty acid microcapsule (instant type pufa microcapsule) into the mixed liquid of sugar solution and glue solution in the process of naturally cooling to 50-65deg.C, stirring for 2-10min, casting (preferably, stirring and dissolving can be completed within 2-5min on some conventional industrial scale equipment), cooling, drying, and demolding to obtain soft candy. In a specific embodiment of the invention, the feed liquid cooling stage can also be optionally performed with the aid of a cooling device. In the soft sweets prepared by the invention, the content of the instant type pufa microcapsule is 500-1500mg/100g (namely, 100g soft sweets contain 500-1500mg of pufa grease) calculated by pure polyunsaturated fatty acid while other effects are satisfied.

The temperature range provided by the invention is a state that the colloid is not solidified and has good rheological property after the material liquid is cooled, and as the microcapsule applied in the invention has instant property, the step of adding the instant microcapsule can be carried out under the condition of naturally cooling within the temperature range without adding a heat preservation device, if the gel is needed to be added for solidification of some colloid, DHA microcapsule powder is added and stirred before the gel is added. If the temperature is lower, the viscosity of the colloid feed liquid is increased, and the rheological property is difficult to adapt to the subsequent stirring and mixing and pouring processes. The higher temperature, such as 75 ℃ or higher at the beginning of cooling, is easy to increase the loss of DHA, and the fishy smell is easy to be exposed when the DHA is subjected to high temperature in the application process, so that the flavor requirement of the soft candy can not be met.

In a preferred embodiment of the present invention, the method for preparing instant microcapsules containing an oxidizable material comprises the steps of:

1) Drying the emulsion by using pressure spraying to obtain wet powder;

2) The wet powder obtained in the step 1) falls into a built-in fluidized bed and is treated by hot air for drying to obtain a secondary drying product; the treatment time is 5-10min;

3) Adding the product obtained in the step 2) into a vibrating fluidized bed, spraying an adhesive through air flow in a granulating section, and performing wet granulation; the sprayed amount of the adhesive is 2-3wt% of the total raw materials in the product;

the emulsion comprises a fat-soluble core material of a substance which is easy to oxidize.

When it is desired to prepare instant microcapsules containing polyunsaturated fatty acids, the emulsion includes polyunsaturated fatty acids.

In particular embodiments of the present invention, one skilled in the art may add to the emulsion conventional additives including, but not limited to, emulsifiers, fillers, antioxidants, antagonists, pH adjusters, etc., the emulsifiers may be one or more of modified starch, sodium caseinate, whey protein, gum arabic, mono-di-glycerides, the fillers may be one or more of maltodextrin, corn syrup, glucose, lactose, the antioxidants may be ascorbic acid and its salts or derivatives, vitamin E, phospholipids, etc., the antagonists may be tricalcium phosphate, microcrystalline cellulose. The type and parts by weight of the additives added can be selected by those skilled in the art according to the requirements of the particular microcapsules.

The emulsion in the scheme provided by the invention can be prepared by using a preparation method commonly used in the field, and in the specific embodiment of the invention, the preparation method of the emulsion comprises the steps of adding an oil phase into a water phase, and shearing and homogenizing. The preparation method of the water phase comprises mixing powder (or microcapsule raw material components except oil phase) with water, and dissolving thoroughly to obtain water phase. The powder comprises the additives. The oil phase is an easily oxidizable material, such as polyunsaturated fatty acid oils and fats.

In a preferred embodiment of the invention, the pressure spray in step 1) may be a multistage pressure spray. In a specific embodiment of the invention, the spray pressure may be in the range of 100-200bar.

In a preferred embodiment of the present invention, the built-in fluidized bed in step 2) is disposed in the pressure spray drying tower, and the built-in fluidized bed is usually disposed at the lower part of the pressure spray drying tower, so that the wet powder obtained in step 1) falls into the built-in fluidized bed. And (2) after the wet powder obtained in the step (1) falls into the built-in fluidized bed, introducing dry hot air into the built-in fluidized bed to further treat the wet powder for 5-10min, so as to obtain a secondary drying product. After the treatment, the hot air here is discharged from the upper end of the pressure spray drying tower. In a preferred embodiment of the invention, the upper inlet air temperature in the pressure spray drying tower is 140-200 ℃ and the upper outlet air temperature is 60-100 ℃. In a preferred embodiment of the invention, the inlet air temperature in the internal fluidised bed may be in the range 60-70 ℃.

In the invention, the concentration of the adhesive sprayed by air flow in the vibrating fluidized bed is one of the core, and the phenomenon of bed collapse occurs when the adhesive strength is insufficient when the adhesive strength is too high, and the product surface oil is too high and the sensory is poor. In a preferred embodiment of the invention, the binder may be one or more of water, a phospholipid solution, an aqueous solution comprising an emulsifier, the emulsion of step 1). The solution can be selected as emulsion or oil solution according to the requirement, and in some specific applications, the modified starch formula emulsion and the protein formula emulsion obtained during the preparation of phospholipid oil solution or microcapsule can be selected, and also can be aqueous solution directly containing modified starch or protein, wherein the content of the adhesive in the solution can be adjusted according to the requirement and the process requirement, and the method is not excessively limited.

In a specific embodiment of the present invention, a vibrating fluidized bed may be disposed below the pressure spray drying tower such that the secondarily dried product obtained in step 2) falls into the vibrating fluidized bed. In a preferred embodiment of the invention, a gas flow spraying device for wet granulation of the secondary dried product on the vibrating fluidized bed by gas flow spraying of binder may be provided in the granulation section of the vibrating fluidized bed. Wherein the inlet air temperature of the vibrating fluidized bed granulation section can be 60-70 ℃. In a specific embodiment of the invention, the method further comprises the step of drying and/or cooling the product obtained by wet granulation to obtain a finished product. In the specific embodiment of the invention, the vibrating fluidized bed has the functions of vibration and air blowing, and the drying and cooling are realized by controlling the temperature of the air. Wherein the drying period may be 5 to 15 minutes (granulation while drying is performed on the vibrating fluidized bed in the present invention, the drying treatment time and the granulation time are the same). Wherein the air inlet temperature of the drying section can be 45-55 ℃, and the air inlet temperature of the cooling section can be 15-25 ℃. In a specific embodiment of the present invention, the vibrating fluidized bed may include a granulating section, a drying section, and a cooling section in this order. In the vibrating fluidized bed section, dry hot air and cooling air are discharged from the upper end of the vibrating fluidized bed.

In a preferred embodiment of the present invention, the air discharged in step 1), step 2) and step 3) may be separated and dedusted to obtain fine powder, and the fine powder and the secondary dried product obtained in step 2) may be simultaneously added into a vibrating fluidized bed to perform step 3). This step and step 3) are carried out continuously and simultaneously. The fine powder is reused to make the fine powder participate in subsequent granulation and adhesion.

The microcapsule obtained by the preparation method is a loose-structure microcapsule, has a good instant effect, and meanwhile, the grease is still well embedded and protected. The instant microcapsule containing easily-oxidized substances obtained by the preparation method is added into soft sweets by the preparation method, and has low fishy smell.

In a preferred embodiment of the present invention, the method for preparing the soft candy comprises the steps of: adding instant microcapsule into the material liquid in the process of naturally cooling to 50-65deg.C at room temperature, stirring for 2-10min, casting to form (preferably, stirring and dissolving can be completed within 2-5min on some conventional industrial scale equipment), cooling, drying, and demolding to obtain soft candy.

In particular embodiments of the present invention, sugar and gum solutions may be prepared using methods commonly used in the art. In an alternative embodiment, the method of preparing the sugar solution comprises the steps of: dissolving sweet taste regulator and water, mixing, and maintaining at 70-120deg.C to obtain sugar solution. In an alternative embodiment, the method for preparing the glue solution comprises the following steps: mixing edible colloid and water, and maintaining at 70-120deg.C to obtain colloid solution.

On the premise of not affecting the core scheme of the invention, the required content of antioxidant, edible colloid, acidity regulator (pH regulator), sweetness regulator and optional conventional additives such as essence, emulsifier, pigment, gel, grease, emulsifier and the like can be added into the raw materials of the soft sweet according to the requirement. Wherein the antioxidant can comprise one or more of VC, blood orange powder, herba Rosmarini officinalis extract, vitamin E, tea polyphenols, etc. The edible colloid may include one or more of colloid commonly used in soft sugar such as gelatin, pectin, konjac gum, carrageenan, etc. The sweetness modifier may include one or more of sweetness modifiers including starch sugar, sugar alcohols, sucrose, syrups, etc., and may be capable of adjusting sweetness while providing a shaping effect during subsequent drying of the gum. The pH regulator can comprise one or more of citric acid, malic acid, sodium citrate, lactic acid, tartaric acid and fumaric acid, and can regulate taste and adjust feed liquid environment. The gel has partial colloid such as carrageenan, gellan gum, sodium alginate, etc. and salt, etc. added to help the gel form net structure, and the gel may include sodium chloride, potassium chloride, calcium chloride, etc. In alternative embodiments, small amounts of non-organoleptic oils such as vegetable oils, MCT, palm wax, etc. and emulsifiers may also be added to improve the firm mouthfeel of the partial gel, as well as to retain moisture. The additives may be added to the soft candy by adding them to the sugar solution or the gum solution or to the liquid mixture of the sugar solution and the gum solution according to the kind of the additives to be added and the conventional preparation method.

In a preferred embodiment of the present invention, the solid content of the feed liquid may be controlled to 75-90wt% by means of vacuum pumping or the like.

Another object of the present invention is to provide a soft candy containing polyunsaturated fatty acids, which is prepared by the following steps: adding instant microcapsule in the process of cooling the liquid glucose and liquid gum to 50-65deg.C, stirring for 2-10min, casting (stirring and dissolving can be completed within 2-5min on some conventional industrial scale equipment), cooling, drying, and demolding to obtain soft candy; the core material of the instant microcapsules comprises polyunsaturated fatty acids. Wherein, the instant microcapsules and the preferred schemes and preferred values of the steps and parameters are referred to above, and are not described in detail herein.

According to the scheme provided by the invention, under the conditions of lower feed liquid temperature and higher feed liquid viscosity, the instant microcapsule (preferably the instant type pufa microcapsule) is added, so that the microcapsule can be rapidly dispersed and dissolved in the feed liquid, the problem that the conventional microcapsule is difficult to directly add into the soft candy feed liquid is solved, and the loss caused by the fact that the pufa is exposed to high temperature or the special smell is avoided.

Drawings

Fig. 1 is a picture of the soft candy obtained in example 1.

Fig. 2 is a picture of the soft candy obtained in comparative example 3.

Detailed Description

The following describes the embodiments of the present invention in further detail with reference to examples. The following examples are illustrative of the present invention, but are not intended to limit the scope of the invention.

In the present invention, "%" is mass percent unless otherwise specified.

Example 1

The preparation method of the DHA-containing grease instant microcapsule comprises the following steps:

the microcapsule raw materials comprise the following components: 6% of sodium caseinate, 26% of DHA grease, 4% of sodium ascorbate, 1% of monoglyceride and 63% of solid corn syrup.

(1) After dissolving water-soluble wall material sodium caseinate and monoglyceride, adding solid corn syrup and antioxidant VC sodium serving as fillers, and fully stirring for dissolving to obtain a water phase;

(2) Adding DHA grease into the water phase, wherein the solid content is 45%, and shearing for 10min under 10000 r/min;

(3) Homogenizing the emulsion by a high-pressure homogenizer at 800bar for 2 times to obtain emulsion with solid content of 50%.

(4) Feeding the emulsion into a pressure spray drying tower 1 by a high-pressure pump, introducing dry hot air from the upper end of the pressure spray drying tower 1, performing spray drying, obtaining dry wet powder under the spray pressure of 200bar, and discharging the dry hot air from the upper end of the pressure spray drying tower; wherein the upper air inlet temperature in the tower is 180+/-2 ℃ and the upper air outlet temperature is 80+/-2 ℃.

(5) And (3) the first-stage dried wet powder obtained in the step (4) falls into the built-in fluidized bed 2, and is further dried and agglomerated by introducing hot dry air into the built-in fluidized bed 2 to obtain a second-stage dried product, wherein the process time is 5min, and the air inlet temperature of the built-in fluidized bed is 65+/-2 ℃.

(6) The product obtained in the step (5) is dropped into a vibrating fluidized bed (3), the binder is sprayed by air flow through an air flow spraying device (7) in a granulating section (in the embodiment, the binder is water), then wet granulation is carried out, the sprayed water amount is 3% of the total raw material of the microcapsule, the finished product is obtained after the drying and cooling sections in the drying section are cooled, and dry hot air and cooling air are discharged from the upper end of the vibrating fluidized bed, wherein the drying (granulating while drying) section time is 5min; the inlet air temperature of the granulating section of the vibrating fluidized bed is 65+/-2 ℃, the inlet air temperature of the drying section is 50+/-2 ℃, and the inlet air temperature of the cooling section is 20 ℃.

(7) Introducing the air discharged in the step (4), the step (5) and the step (6) into a cyclone separator 4, separating and dedusting in a primary cyclone separator and a secondary cyclone separator to obtain fine powder, and discharging tail gas after water film dedusting;

(8) Conveying the fine powder collected in the step (7) to a vibrating fluidized bed through a pipeline, uniformly mixing the fine powder with a second-stage dried product, carrying out wet granulation, further drying and cooling to obtain a finished product, and enabling the finished product to enter an aggregate device 5; step (8) and step (6) are performed simultaneously and continuously.

And (3) preparation of soft sweets:

the formula of the soft candy is shown in the following table 1, and the preparation method comprises the following steps:

1. sugar melting: dissolving white granulated sugar, adding glucose syrup, heating to 110deg.C, dissolving, mixing, cooling to 80deg.C, and maintaining the temperature to obtain sugar solution.

2. And (3) glue preparation: adding purified water into gelatin, and maintaining the temperature at 80deg.C to swell the gelatin to obtain gelatin solution.

3. Mixing the sugar solution with the glue solution at 80deg.C, decocting, concentrating, adding water solution containing VC, citric acid, DL malic acid, and essence, and mixing to obtain feed liquid (solid content reaches 85%).

4. And (3) adding DHA microcapsules when the temperature of the feed liquid is reduced to 55 ℃, stirring for 6min, and then carrying out reverse casting molding.

5. After the mold is cooled, drying is carried out under the conditions that the drying temperature is 20 ℃ and the relative humidity is 40% RH, finally, the DHA soft candy is obtained after demoulding, the photo is shown in figure 1, and the obtained soft candy has uniform appearance color and no oil seepage phenomenon.

Table 1 soft sweets ingredient list

Proportioning materials	Percent%
		Glucose syrup	22.4
White granulated sugar	22.8
		Gelatin	7.3
Edible essence	0.08
		VC	0.5
Citric acid	0.2
		DL-malic acid	0.2
DHA powder (10%)	10.00
		Water and its preparation method	36.6
Totals to	100

Example 2

The instant microcapsule of this example was prepared in the same manner as in example 1, except that:

the instant microcapsule raw materials of this embodiment comprise the following components: sodium caseinate 6%, DHA oil 26%, whey protein 10%, sodium ascorbate 4%, and solid corn syrup remaining.

The formulation and preparation method of the soft candy were the same as in example 1, except that: the preparation method of the soft sweet comprises the following steps:

1. sugar melting: dissolving white granulated sugar, adding glucose syrup, heating to 110 ℃, dissolving and mixing uniformly, cooling to 80 ℃, and preserving heat to obtain a sugar solution;

2. and (3) glue preparation: adding purified water into gelatin and pectin at a ratio of 1:1, keeping the temperature at 100deg.C to swell the colloid to obtain a colloid solution, and slowly cooling to 80deg.C;

3. mixing the sugar solution with the glue solution at 80deg.C, decocting, concentrating, adding water solution containing VC, citric acid, DL malic acid, and essence, and mixing to obtain feed liquid (solid content reaches 83%).

4. And cooling the feed liquid to 60 ℃, adding DHA microcapsules, stirring for 8min, and then carrying out reverse casting molding.

5. And (3) cooling the model, drying at a drying temperature of 20 ℃ and a relative humidity of 40% RH, and finally demolding to obtain the DHA soft sweet.

Comparative example 1

The preparation method of the DHA-containing grease microcapsule comprises the following steps:

the microcapsule raw materials comprise the following components: 6% of sodium caseinate, 26% of DHA oil, 4% of sodium ascorbate, 1% of monoglyceride and 63% of solid corn syrup.

(1) After dissolving water-soluble wall material sodium caseinate and monoglyceride, adding solid corn syrup and antioxidant VC sodium serving as fillers, and fully stirring for dissolving to obtain a water phase;

(2) Adding DHA grease into the water phase, wherein the solid content is 45%, and shearing for 10min under 10000 r/min;

(3) Homogenizing the emulsion by a high-pressure homogenizer at 800bar for 2 times to obtain emulsion with solid content of 50%.

(4) Pumping the nano emulsion into a multistage pressure spray drying tower, introducing dry hot air from the upper end of the pressure spray drying tower, performing spray drying under the spray pressure of 200bar to obtain dry wet powder, and discharging the dry hot air from the upper end of the pressure spray drying tower; wherein the upper air inlet temperature in the tower is 180+/-2 ℃ and the upper air outlet temperature is 80+/-2 ℃.

(5) The dried wet powder obtained in the step (4) falls into an internal fluidized bed, dry hot air is introduced into the internal fluidized bed for further drying, meanwhile, 30% of solid corn syrup is contained in the internal fluidized bed, the wet powder is repeatedly agglomerated in the internal fluidized bed, and a dried product is obtained, the process time is 0.5h, and the air inlet temperature of the internal fluidized bed is 65+/-2 ℃.

(6) Introducing the air discharged in the step 4 and the step 5 into a cyclone separator, separating and dedusting in a primary cyclone separator and a secondary cyclone separator to obtain fine powder, and discharging tail gas after water film dedusting;

(7) Conveying the fine powder collected in the step 6 into a built-in fluidized bed from the lower part through a pipeline, uniformly mixing the fine powder with a section of dried product, adhering and granulating, and continuously carrying out the steps 5 and 7 at the same time.

The fondant formulation and preparation method of comparative example 1 were the same as in example 1.

Comparative example 2

The microcapsule component and the preparation method of the comparative example were the same as those of the soft candy formulation and the preparation method of the comparative example 1, except that the stirring time in step 4 in the preparation method of the soft candy was 30 minutes while paying attention to the heat preservation of the step.

Comparative example 3

The microcapsule of this comparative example was identical in composition and preparation method to that of example 1, except that the spray adhesive granulation step of step 6 was omitted, and the obtained fine powder was directly dried by adjusting the air intake in an external fluidized bed. The formulation and preparation method of the soft candy were the same as in example 1, and the photograph of the obtained soft candy was as shown in fig. 2, and the obtained soft candy was uneven in appearance and oil-impregnated.

Comparative example 4

The components and preparation method of the comparative example are the same as those of the example 1, except that DHA microcapsules are added into the feed liquid in the boiling and concentrating process at 80 ℃ in the step 3 in the preparation method of the soft sweets, and the mixture is stirred for 6min and then subjected to reverse casting molding.

The properties of the fondants obtained in examples 1-2 and comparative examples 1-4 are shown in Table 2.

The loss rate of Pufa is the difference between the DHA content in the soft candy and the theoretical addition. And visually observing whether the sugar body is uniform or not, and observing whether oil seepage exists on the paper. The fishy smell intensity of the prepared soft candy samples was scored by 30 sensory evaluators, the intensity score was 7 (no score of 0, 1 score, 2 score slightly, 3-4 score moderately, 4-5 score relatively heavy, 7 score very heavy), and the score of 30 evaluators was averaged to obtain the fishy smell intensity.

Table 2 performance tables of the fondants obtained in examples and comparative examples

The conventional microcapsule powder is not uniformly dispersed in the sugar solution, so that uneven color and white spots of sugar bodies are easily caused, oil seepage occurs, the oil seepage is adsorbed by the paper pad, so that the actual DHA has a larger difference from the theoretical addition amount, and meanwhile, the fishy smell is brought; in order to dissolve the microcapsule powder in the sugar solution, the stirring time is prolonged or the DHA content is affected to a certain extent by adding at high temperature in the conventional method, and the mixing problem cannot be completely solved. Although there is some loss of rigidity in DHA during the preparation process, there is a significant difference compared to the rate of loss by adsorption and oxidative damage.

Finally, the method of the present invention is only a preferred embodiment and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. The application of the instant microcapsule in the preparation of soft sweets is characterized in that the preparation method of the soft sweets comprises the following steps:

and (3) adding instant microcapsules in the process of cooling the feed liquid obtained by mixing the sugar liquid and the glue liquid to 50-65 ℃, stirring for 2-10min, casting for molding, cooling, drying and demolding to obtain the soft sweet.

2. Use according to claim 1, wherein the process for the preparation of the instant microcapsules comprises the steps of:

1) Drying the emulsion by using pressure spraying to obtain wet powder;

2) The wet powder obtained in the step 1) falls into a built-in fluidized bed and is treated by hot air for drying to obtain a secondary drying product; the treatment time is 5-10min;

3) Adding the product obtained in the step 2) into a vibrating fluidized bed, spraying an adhesive through air flow in a granulating section, and performing wet granulation; the sprayed amount of the adhesive is 2-3wt% of the total raw materials in the product;

polyunsaturated fatty acids are included in the emulsion.

3. The use according to claim 1 or 2, wherein the binder is one or more of water, a phospholipid solution, an aqueous solution comprising an emulsifier, the emulsion of step 1).

4. The use according to claim 1 or 2, characterized in that in step 3) the product obtained by wet granulation is dried by a drying section; the drying time is 5-15min.

5. The use according to claim 1 or 2, characterized in that the polyunsaturated fatty acid is DHA.

6. The use according to claim 2, wherein in step 2) the inlet air temperature in the internal fluidised bed is 60-70 ℃; in the step 3), the air inlet temperature of the granulating section is 60-70 ℃, the air inlet temperature of the drying section in the vibrating fluidized bed is 45-55 ℃, and the air inlet temperature of the cooling section is 15-25 ℃.

7. The use according to claim 1 or 2, characterized in that the preparation method of the sugar solution comprises the following steps: dissolving and mixing sweet taste regulator and water, and maintaining at 70-120deg.C to obtain sugar solution;

the preparation method of the glue solution comprises the following steps: mixing edible colloid and water, and maintaining at 70-120deg.C to obtain colloid solution.

8. Use according to claim 1 or 2, characterized in that the solids content of the feed liquid is 75-90wt%.

9. A fondant comprising polyunsaturated fatty acids, wherein the fondant comprises the following steps: adding instant microcapsule in the process of cooling the liquid feed obtained by mixing sugar solution and glue solution to 50-65deg.C, stirring for 2-10min, casting, cooling, drying, and demolding to obtain soft candy; the core material of the instant microcapsules comprises polyunsaturated fatty acids.

10. The soft candy of claim 9, wherein the method of preparing the instant microcapsules comprises the steps of:

1) Drying the emulsion by using pressure spraying to obtain wet powder;

2) The wet powder obtained in the step 1) falls into a built-in fluidized bed and is treated by hot air for drying to obtain a secondary drying product; the treatment time is 5-10min;

3) Adding the product obtained in the step 2) into a vibrating fluidized bed, spraying an adhesive through air flow in a granulating section, and performing wet granulation; the sprayed amount of the adhesive is 2-3wt% of the total raw materials in the product;

polyunsaturated fatty acids are included in the emulsion.