CN117730999A

CN117730999A - Gel, eye-protecting soft sweet and preparation method thereof

Info

Publication number: CN117730999A
Application number: CN202410061045.3A
Authority: CN
Inventors: 黄生权; 李季楠; 邵云晓; 王小兰
Original assignee: Renhe Quanyu Shanghai Great Health Research Institute Co ltd
Current assignee: Renhe Quanyu Shanghai Great Health Research Institute Co ltd
Priority date: 2024-01-16
Filing date: 2024-01-16
Publication date: 2024-03-22

Abstract

The invention relates to a gel, an eye-protecting soft candy and a preparation method thereof, and belongs to the technical field of soft candy. The gel comprises the following components in parts by weight: 40-55 parts of Iota-carrageenan, 20-40 parts of Kappa-carrageenan, 0-15 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate; under the combined action of specific dosage of Iota-carrageenan, kappa-carrageenan, pectin, potassium chloride and calcium lactate, the obtained soft sweet is ensured to be flexible and elastic in taste, and various functional components can be added at the same time, so that the product quality is not affected, and the active component loading capacity is higher.

Description

Gel, eye-protecting soft sweet and preparation method thereof

Technical Field

The invention relates to the technical field of soft sweets, in particular to a gel, soft sweets and a preparation method thereof.

Background

At present, pectin or gelatin is mainly used as a basic gelatinizing agent in the commercial soft sweets, such as CN109619257A (an eye-protecting soft sweets and a preparation method thereof), CN115553370A (an blueberry lutein ester gel soft sweets and a preparation method thereof) all use gelatin as a main gelatinizing agent, and the soft sweets have elastic mouthfeel but are animal-derived colloids and limited storage temperature; CN 115500509A "eye care edible composition and method of preparation" uses pectin as the main gelling agent, the mouthfeel is soft and glutinous and inelastic, and the shaping is affected by pH and solids. The applicant discovers that adding more effective components into the gelatin or pectin sugar liquid system can interfere the formation of gel, so that the problems of soft and glutinous taste, reduced elasticity, prolonged molding time and the like are caused.

Therefore, a technology is needed to make the soft sweets have faster molding and moderate taste elasticity even if more effective components are added.

Disclosure of Invention

Based on the defects existing in the prior art, the application aims to provide a gel, soft sweets and a preparation method thereof.

To achieve the above object, in a first aspect, the present application provides a gel, which comprises the following components in parts by weight: 40-55 parts of Iota-carrageenan, 20-40 parts of Kappa-carrageenan, 0-15 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate.

The gel formed by the single Iota carrageenan in the presence of calcium ions is soft and elastic in taste, is not easy to dehydrate and shrink, and is low in strength.

The gel strength formed by single Kappa-carrageenan in the presence of potassium ions is high, but the single Kappa-carrageenan is hard and crisp in taste and is easy to dehydrate and shrink.

The gel formed by single pectin has soft and glutinous taste and poor toughness and strength.

The gel takes the Iota-carrageenan as a gel main body, and is compounded with the Kappa-carrageenan and pectin, so that the problem that a single Kappa-carrageenan or a single pectin system soft candy is soft and glutinous and inelastic in taste is solved, and in addition, the forming time, the gel strength and other dependence on pH of the gel formed by the Kappa-carrageenan and the Iota-carrageenan are small, so that the gelation of the gel is small in dependence on pH.

The gel is added into the soft sweet, and under the combined action of the specific dosage of the Iota-carrageenan, kappa-carrageenan, pectin, potassium chloride and calcium lactate, the moderate elasticity of the soft sweet is ensured, and even if the content of the functional components in the soft sweet is higher than 1.5wt% (such as 1.5wt%,1.8wt% or 2 wt%), the soft sweet can be molded more quickly, has moderate taste elasticity and does not influence the quality structure of the product.

The use level of the Iota carrageenan in the gel is lower than the range, so that the elasticity of the soft candy is lower; exceeding the above range results in soft sweets having a high softness and high elasticity and being easily deformed.

The consumption of Kappa-carrageenan in the gel is lower than the range, so that the sugar solution is obviously drawn when being poured, the soft candy lacks plastic support, and the soft candy is extremely easy to deform; if the content exceeds the above range, the toughness may be reduced, and there may be a problem that liquid separation may be easy.

Pectin levels in the gels above the above range can result in soft gums.

Preferably, the gel comprises the following components in parts by weight: 45-55 parts of Iota-carrageenan, 25-35 parts of Kappa-carrageenan, 7-13 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate; wherein the pectin is high ester pectin.

The Iota carrageenan can cause slightly poor flowability of the fondant liquid, is easy to wire, and is difficult to realize smooth pouring; the Kappa-carrageenan has a gel speed slightly faster than that of the Iota carrageenan, the Kappa-carrageenan and the Iota-carrageenan are compounded, the Kappa-carrageenan can strongly influence the double helix aggregation property of the Iota-carrageenan, but the Iota-carrageenan has no obvious influence on the double helix aggregation property of the Kappa-carrageenan, the gel forming behavior is mainly influenced by the Kappa-carrageenan, the gel temperature is higher, the gel speed is higher, when the conventional soft candy production line is used for production, the wire drawing tailing is serious, the pouring head is blocked, even the sugar liquid is lost in fluidity very fast, the sugar liquid pouring is incomplete, continuous production cannot be realized, and the loss is larger; the high-ester pectin has a gel speed slower than that of the Iota carrageenan and a low viscosity, and can improve the pouring state by compounding the high-ester pectin in the Iota carrageenan and Kappa-carrageenan systems. The gel comprises the following components in parts by weight: 45-55 parts of Iota-carrageenan, 25-35 parts of Kappa-carrageenan, 7-13 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate, wherein the pectin is high-ester pectin, so that the gel temperature and the gel speed of the soft candy are reduced, the casting process of sugar liquid is more convenient to control, the soft candy can be adapted to a conventional soft candy production line, and the actual production of the carrageenan soft candy is more convenient.

Preferably, the high ester pectin has a degree of methyl esterification of 58% to 62%.

Preferably, the Iota-carrageenan is present in the gel in a mass fraction of 35% or more, such as 35%, 40%, 45%, 50%, 55%, 60%, 62%, etc.

The application also provides a soft candy comprising the gel, wherein the mass fraction of the gel in the soft candy is 1.3% -1.7%. The soft candy contains the gel with specific content, has proper taste and elasticity, and does not affect the molding time and the texture of the soft candy even if more functional components are added.

At present, sugar-free soft sweets are developed by using sugar alcohol liquid or sugar alcohol powder as a basic raw material, and problems of melting, surface adhesion, sand return and the like occur after long-term storage and even in short-term storage due to the lack of knowledge of the raw material characteristics of sugar alcohol and the undefined raw material selection, so that the surface of the sugar alcohol body is sticky, turbid or crystallized, even melted and loses shape, and the quality of the product and the experience of consumers are affected. Compared with other common colloids, kappa-carrageenan has poor self water retention, a gel system can be damaged during storage, and particularly the sugar-free Kappa-carrageenan soft candy is extremely easy to generate water separation and melting, and is a main quality problem faced by the vegetable gum sugar-free soft candy. Preferably, the soft candy further comprises the following components in percentage by mass: 50% -80% of liquid sugar alcohol, 2% -10% of solid crystalline sugar alcohol, 8% -30% of solid hygroscopic sugar alcohol, 1% -3% of fruit concentrated juice, 0.1% -1.0% of citric acid, 0.1% -0.5% of sodium citrate, 0.1% -2% of carotenoid, 0.01% -1.0% of auxiliary functional components, 0-0.3% of essence, 0-0.3% of pigment and 0.1% -0.2% of anti-sticking oil. The soft candy is sugar-free, and the sugar alcohol with different properties such as liquid sugar alcohol, solid crystalline sugar alcohol, solid hygroscopic sugar alcohol and the like and the melting point are compounded by adding the sugar alcohol, the dosage of the sugar alcohol is regulated and controlled within a proper range, the balance of the hygroscopicity and the crystallinity of the system is regulated, and meanwhile, the soft candy is free from sand return, melting and sticking within 6 months of storage at room temperature by virtue of the excellent water-retaining property of the Iota-carrageenan, and the taste is also free from remarkable change. The term "room temperature" as used herein means 20℃to 30℃such as 20℃and 25℃and 30 ℃.

In recent years, eye health is gradually paid attention to, and most people face the problems of blue light injury of electronic products such as computers and mobile phones, eye fatigue, dry eye, eye ache, vision deterioration and the like caused by high-intensity work and study; because the retina contains more photosensitive compounds and distributes a large number of capillaries, oxidation occurs under the illumination stimulation, even oxidation damage to the retina is caused by inducing lipid peroxidation chain reaction and the like, and the problems of senile macular degeneration and the like can be caused. Lutein and corn Huang Sutong are carotenoid, are isomers, are main deposition pigments of retina and macula parts of human eyes, cannot be synthesized in human bodies, and clinical researches prove that the lutein can be taken in vitro to improve the content of macula pigment of eyes, can absorb and filter harmful blue light entering eyes, and can play an antioxidant role, and remove free radicals of eyes, so that the retina is protected from damage, the aged macular degeneration is prevented or treated, and the eye health is protected. However, most of the eye-protecting soft sweets on the market at present only add the two effective components, and the problems of dry eye, blurred vision, eye fatigue and the like cannot be well solved. Besides carotenoid, auxiliary functional components are added into the soft sweet, so that the problems of dry eye, blurred vision, eye fatigue and the like can be effectively solved.

Preferably, the liquid sugar alcohol comprises at least one of sorbitol solution and maltitol solution.

Preferably, the solid crystalline sugar alcohol comprises at least one of isomalt, erythritol and mannitol.

Preferably, the solid hygroscopic sugar alcohol comprises at least one of xylitol powder, maltitol powder, sorbitol powder.

Preferably, at least one of the features (a) - (c) is also satisfied:

(a) The fruit juice concentrate contains anthocyanin, and comprises at least one of blueberry juice concentrate, aronia juice concentrate, mulberry juice concentrate, purple carrot juice concentrate, blackcurrant juice concentrate and red grape juice concentrate;

(b) The carotenoid comprises at least one of lutein, lutein ester, zeaxanthin, lycopene and capsanthin;

(c) The auxiliary functional components comprise at least one of vitamin A, vitamin C, vitamin E, selenium-enriched yeast, tricalcium phosphate, sodium hyaluronate, blueberry anthocyanin, astaxanthin, DHA algae oil, taurine and saffron extract.

The application also provides a preparation method of the soft sweet, which comprises the following steps:

mixing carotenoid, pigment, auxiliary functional components and fruit concentrated juice, and heating to 40-60 ℃ while stirring to obtain functional component solution;

adding citric acid into water with the weight of 0.5-2 times of that of the citric acid, and dissolving to obtain a citric acid solution;

mixing solid hygroscopic sugar alcohol with liquid sugar alcohol, adding the mixture into water accounting for 20-30wt% of the weight of the solid hygroscopic sugar alcohol, and heating the mixture until the mixture is completely dissolved to obtain sugar alcohol solution;

mixing and dispersing Iota-carrageenan, kappa-carrageenan, pectin, sodium citrate and solid crystalline sugar alcohol, stirring and dispersing in water with the weight of 20-30 times of colloid, heating and boiling for 1-2 min to completely dissolve the colloid to obtain colloid solution;

mixing the colloid solution and the sugar alcohol solution, continuously heating, keeping the heating temperature at 100-105 ℃, and boiling until the solid content is 73-76 wt% to obtain sugar solution;

mixing and dispersing essence, the citric acid solution and the functional component solution, and stirring and dispersing with the sugar solution to obtain a mixed solution;

pouring the mixed material liquid into a mold, cooling, demolding, placing on a screen disc, and baking at 45-55 ℃ for 15-24 hours to obtain soft sweet with the moisture content of 14-18 wt%;

and taking out the baked soft sweet, spraying anti-sticking oil to polish and stick the soft sweet, and packaging to obtain a finished product.

Compared with the prior art, the beneficial effect of this application lies in:

(1) The Iota-carrageenan is used as a main body of the gel, and is compounded with Kappa-carrageenan and pectin plant source colloid, so that the problem that a single Kappa-carrageenan or pectin is soft and waxy and inelastic in taste is solved, the obtained soft candy is flexible and elastic in taste, various functional components can be added at the same time, the product quality structure is not affected, and the active component loading capacity is high.

(2) According to the method, the Iota-carrageenan, kappa-carrageenan and high-ester pectin are reasonably compounded, so that the gel temperature of a soft candy system is reduced, the taste of the soft candy is ensured to be tough and elastic, the casting process of the sugar liquid is more conveniently controlled, and the processing adaptability is improved.

(3) According to the method, the liquid sugar alcohol, the solid crystalline sugar alcohol and the solid hygroscopic sugar alcohol are compounded, the proportion of the liquid sugar alcohol, the solid crystalline sugar alcohol and the solid hygroscopic sugar alcohol is regulated and controlled, so that the balance of hygroscopicity and crystallinity of a system is regulated, meanwhile, the good water-retaining property of the Iota-carrageenan is utilized, the obtained soft sweet is ensured not to return sand, not to be melted or stick to hands within 6 months of storage at room temperature, and the taste is not changed remarkably.

Detailed Description

The present invention will be further described with reference to specific examples and comparative examples for better illustrating the objects, technical solutions and advantages of the present invention, and the object of the present invention is to be understood in detail, not to limit the present invention. All other embodiments, which can be made by those skilled in the art without the inventive effort, are intended to be within the scope of the present invention. The experimental reagents and instruments involved in the practice of the present invention are common reagents and instruments unless otherwise specified.

The pectin sources used in the following examples and comparative examples are as follows:

high ester pectin 1, 60% methyl esterification, HSC105, a company responsible for Dangshan sea pectin limited;

high ester pectin 2, 58% methyl esterification, jia ji investment (china) limited XP20210201;

high ester pectin 3, 62% methyl esterification, APC105, smoke counter anderil pectin stock;

common pectin, zhengzhou Tianshun food additive Co., ltd.

Example 1

The gel comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Example 2

The gel comprises the following components in parts by weight: 40 parts of Iota-carrageenan, 35 parts of Kappa-carrageenan, 13 parts of pectin, 10 parts of potassium chloride and 5 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Example 3

The gel comprises the following components in parts by weight: 55 parts of Iota-carrageenan, 25 parts of Kappa-carrageenan, 7 parts of pectin, 5 parts of potassium chloride and 10 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Example 4

The gel comprises the following components in parts by weight: 40 parts of Iota-carrageenan, 40 parts of Kappa-carrageenan, 15 parts of pectin, 10 parts of potassium chloride and 5 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Example 5

The gel comprises the following components in parts by weight: 55 parts of Iota-carrageenan, 20 parts of Kappa-carrageenan, 0 part of pectin, 5 parts of potassium chloride and 10 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Example 6

The gel comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 2.

Example 7

The gel comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 3.

Example 8

The gel comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is common pectin.

Example 9

The vegetable gum sugar-free eye-protecting soft sweet comprises the following components in parts by weight: 57 parts of maltitol solution, 6 parts of sorbitol solution, 10 parts of isomalt, 22 parts of maltitol powder, 1.6 parts of gel, 1.70 parts of blueberry concentrated juice, 0.4 part of citric acid, 0.45 part of sodium citrate, 0.22 part of lutein ester, 0.05 part of zeaxanthin, 0.10 part of astaxanthin, 0.18 part of sodium hyaluronate, 0.2 part of blueberry essence and 0.1 part of anti-sticking oil.

Wherein the gel is the gel of example 1.

The preparation method of the eye-protecting soft sweet comprises the following steps:

mixing carotenoid (lutein ester, zeaxanthin), auxiliary effective components (astaxanthin and sodium hyaluronate) and fruit juice concentrate (blueberry juice concentrate), heating to 55deg.C under stirring, maintaining temperature under stirring to obtain effective component solution, and standing for use;

adding citric acid into water of which the weight is equal to that of the citric acid, and dissolving to obtain a citric acid solution with the content of 50%;

mixing solid hygroscopic sugar alcohol (maltitol powder) with liquid sugar alcohol (maltitol solution and sorbitol solution), adding into water with the weight of 30wt% of the solid hygroscopic sugar alcohol, and heating and boiling until the solid hygroscopic sugar alcohol is completely dissolved to obtain sugar alcohol solution;

mixing and dispersing Iota-carrageenan, kappa-carrageenan, pectin, sodium citrate and solid crystalline sugar alcohol (isomaltitol), dispersing in water with 30 times of colloid weight while stirring, avoiding agglomeration, and heating and boiling until completely dissolving to obtain colloid solution;

mixing the colloid solution and the sugar alcohol solution, continuously heating, keeping the heating temperature at 102 ℃, and boiling until the solid content is 75wt% to obtain sugar solution;

mixing essence (blueberry essence), the citric acid solution and the functional component solution, dispersing, cooling the sugar solution to 96 ℃, and stirring and dispersing to obtain mixed feed liquid;

pouring the mixed material liquid into a mold with the gram weight of 3g, cooling, molding, demolding, placing on a screen disc, and baking at 55 ℃ for 18 hours to obtain the soft sweet with the moisture content of 16 wt%.

And taking out the baked soft sweet, placing the soft sweet in a oiling polishing machine, spraying anti-sticking oil, taking out and packaging to obtain a soft sweet finished product.

Example 10

The difference from example 9 is that the gelling agent is the gelling agent of example 2.

Example 11

The difference from example 9 is that the gelling agent is the gelling agent of example 3.

Example 12

The difference from example 9 is that the gelator is the gelator of example 4.

Example 13

The difference from example 9 is that the gelling agent is the gelling agent of example 5.

Example 14

The difference from example 9 is that the gelling agent is the gelling agent of example 6.

Example 15

The difference from example 9 is that the gelator is the gelator of example 7.

Example 16

The difference from example 9 is that the gelling agent is the gelling agent of example 8.

Example 17

The vegetable gum sugar-free eye-protecting soft sweet comprises the following components in parts by weight:

78.7 parts of maltitol solution, 7 parts of erythritol, 10 parts of maltitol powder, 1.45 parts of gel, 1.4 parts of aronia melanocarpa concentrated juice, 0.3 part of citric acid, 0.3 part of sodium citrate, 0.1 part of lutein ester, 0.02 part of zeaxanthin, 0.1 part of vitamin C, 0.1 part of berry essence, 0.13 part of sodium hyaluronate, 0.1 part of anti-sticking oil and 0.3 part of pigment;

the gel comprises the following components in parts by weight: the calcium lactate comprises, by weight, 0.75 part of Iota-carrageenan, 0.35 part of Kappa-carrageenan, 0.13 part of pectin, 0.11 part of potassium chloride and 0.11 part of calcium lactate.

The method for producing the soft candy is different from example 9 in that the coloring matter is added and mixed in the step of dissolving the functional ingredient so that the functional ingredient solution contains the coloring matter, in addition to the difference in the formulation.

Example 18

62 parts of maltitol solution, 8 parts of sorbitol solution, 5 parts of erythritol, 20 parts of maltitol powder, 1.32 parts of gel, 0.8 part of aronia melanocarpa concentrated juice, 0.5 part of blueberry concentrated juice, 0.50 part of citric acid, 0.40 part of sodium citrate, 1.0 part of lutein ester, 0.33 part of zeaxanthin, 0.05 part of blueberry anthocyanin and 0.1 part of anti-sticking oil;

the gel comprises the following components in parts by weight: the calcium lactate gel comprises, by weight, 0.67 part of Iota-carrageenan, 0.30 part of Kappa carrageenan, 0.19 part of pectin, 0.08 part of potassium chloride and 0.08 part of calcium lactate.

The gum preparation process differs from example 9 in the formulation.

Example 19

The difference from example 17 is that no solid crystalline sugar alcohol was used and maltitol powder was used in an amount of 17 parts by weight.

Example 20

The difference from example 9 is that no solid hygroscopic sugar alcohol was used and isomalt was used in an amount of 32 parts by weight.

Example 21

The difference from example 18 was that the maltitol solution was used in an amount of 49 parts by weight and the solid hygroscopic sugar alcohol was used in an amount of 33 parts by weight.

Comparative example 1

The difference from example 9 is that the gelling agent used is high ester pectin 1.

Comparative example 2

The difference from example 9 is that the gelling agent used does not comprise Iota-carrageenan, i.e. it comprises the following components in parts by weight: 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Comparative example 3

The difference from example 9 is that the excess of Iota-carrageenan in the gel used, i.e. it comprises the following components in parts by weight: 70 parts of Iota-carrageenan, 26.25 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Comparative example 4

The difference from example 9 is that the gelling agent used does not comprise Kappa-carrageenan, i.e. it comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Comparative example 5

The difference from example 9 is that the Kappa-carrageenan is present in excess in the gelling agent used, i.e. it comprises the following components in parts by weight: 50 parts of Iota-carrageenan, 50 parts of Kappa-carrageenan, 12.5 parts of pectin, 5.625 parts of potassium chloride and 5.625 parts of calcium lactate, wherein the pectin is high-ester pectin 1.

Effect example 1: sensory evaluation of vegetable gum eye-protecting soft sweets

The soft sweets prepared in examples 9 to 21 and comparative examples 1 to 5 were subjected to sensory evaluation by 20 panelists, the evaluation results were averaged, specific evaluation criteria are shown in table 1, and the evaluation results are shown in table 2.

TABLE 1

TABLE 2

From the data, the soft sweet using the gel has moderate hardness and elasticity, the whole taste has elasticity and toughness, the soft sweet is not sticky, and the whole sweet and sour feel is more suitable because the pH value of a carrageenan gel system is higher. In comparative example 1, only pectin is used, the prepared soft sweet has soft and glutinous taste and lacks elasticity, and the gel strength of a pectin system is reduced due to the addition of a large amount of functional components, so that the soft sweet has a sticky taste. Comparative example 2 was not added with Iota-carrageenan, but made the fondant soft-feel soft and waxy but lacking in elasticity; comparative example 3 Iota-carrageenan was excessive, resulting in a soft candy with high softness and high flexibility and easy deformation. Comparative example 4 without Kappa-carrageenan resulted in significant stringing of the gum when poured and lack of plastic support of the soft candy, which was very deformable; comparative example 5 Kappa-carrageenan was excessive resulting in a reduced mar toughness.

Effect example 2: evaluation of gel process of plant gum eye-protecting soft candy

The gel procedure of examples 9-21 was evaluated, the specific evaluation methods are shown in Table 3, and the results are shown in Table 4.

TABLE 3 Table 3

Evaluation index	Evaluation method
		Gel temperature	Pouring the boiled sugar solution into a glass beaker immediately, and recording the temperature when the liquid level inclined by 45 degrees is no longer flowing
End point solids	Can realize smooth pouring without affecting the quality (such as color change, bitterness, etc.) of the product
		Pouring state	Observing whether the phenomena of sugar liquid wiredrawing, pregel, quick gel and the like exist in the casting process

TABLE 4 Table 4

As shown in the above table, comparing examples 9-21, the components of the gel are adjusted as follows by compounding Iota-carrageenan, kappa-carrageenan, high-ester pectin, potassium chloride and calcium lactate: 45-55 parts of Iota-carrageenan, 25-35 parts of Kappa-carrageenan, 7-13 parts of high-ester pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate, the gel temperature of a sugar solution system can be effectively regulated and controlled on the premise of not affecting the special elastic taste of the carrageenan, and the gel speed is slowed down to a certain extent, so that the pouring and forming process of the soft sweet is more controllable, the boiling endpoint brix (73% -75%) can be properly improved, and the time required by subsequent baking is reduced. The soft sweets obtained in the examples 12 and 13 have ideal elastic taste, but the boiling and pouring processes are kept at higher temperature, the boiling end point is lower (less than or equal to 72 percent), the pouring must be performed quickly after the boiling is finished, and the sugar liquid is obviously drawn and even pregelatinized in the later stage of pouring, so that the pouring difficulty and loss are larger. Comparative example 1 uses only high ester pectin as the gelling agent, which has a slightly slower gelling rate than carrageenan, but which forms a gel rapidly after addition of acid and can be demolded within 5 minutes after casting.

Effect example 3: evaluation of storage stability of vegetable gum eye-protecting soft sweet

The samples prepared in examples 9-21 were individually packaged using PE composite films and stored for 1, 3, 6 months at 37℃and 75% RH for 12 months at 25℃to observe the conditions of sand return and melting, and the changes in the mouthfeel of the products were compared, and if the samples were accelerated for 6 months and stored for 12 months at 25℃without or slightly melted and without or slightly melted, the soft candy was judged to be stable in storage; the experimental results are shown in table 5.

TABLE 5

As can be seen from the above data, examples 9 to 18 were accelerated for 6 months and stored at 25℃for 12 months and were slightly melted or turned into sand, whereas examples 19 to 21 were accelerated for 6 months and stored at 25℃for 12 months and were melted and turned into sand and were serious, indicating that the addition of the solid crystalline sugar alcohol, the solid hygroscopic sugar alcohol and the liquid sugar alcohol effectively inhibited the turning into sand and the melting into sand during the storage of the carrageenan soft candy, and the appearance was kept substantially stable during the storage. As can be seen from examples 19 to 21, when the addition amount of the solid crystalline sugar alcohol is too high or the addition amount of the liquid sugar alcohol is too small, the tendency of re-crystallization of the dissolved component is remarkably increased, and the sugar body is liable to crystallize and return sand to form tiny particle crystals, and even the surface is wrinkled; when the addition amount of the solid crystalline sugar alcohol is too small or the addition amount of the liquid sugar alcohol is too large, the moisture-absorbing raw material of the system is too large in proportion, and the sugar body is extremely easy to absorb moisture in the outside air, so that liquid is easy to be melted, even the surface is melted, and obvious liquid drops are precipitated in the package.

Finally, it should be noted that the above embodiments are only for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that the technical solution of the present invention may be modified or substituted equally without departing from the spirit and scope of the technical solution of the present invention.

Claims

1. The gel is characterized by comprising the following components in parts by weight: 40-55 parts of Iota-carrageenan, 20-40 parts of Kappa-carrageenan, 0-15 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate.

2. The gel as claimed in claim 1, comprising the following components in parts by weight: 45-55 parts of Iota-carrageenan, 25-35 parts of Kappa-carrageenan, 7-13 parts of pectin, 5-10 parts of potassium chloride and 5-10 parts of calcium lactate; wherein the pectin is high ester pectin.

3. A gel according to claim 2, wherein the high ester pectin has a degree of methyl esterification of 58% to 62%.

4. A fondant, comprising a gelling agent according to any of claims 1-3, wherein the gelling agent is present in the fondant in a mass fraction of 1.3% -1.7%.

5. The fondant of claim 4, further comprising the following components in mass percent: 50% -80% of liquid sugar alcohol, 2% -10% of solid crystalline sugar alcohol, 8% -30% of solid hygroscopic sugar alcohol, 1% -3% of fruit concentrated juice, 0.1% -1.0% of citric acid, 0.1% -0.5% of sodium citrate, 0.1% -2% of carotenoid, 0.01% -1.0% of auxiliary functional components, 0-0.3% of essence, 0-0.3% of pigment and 0.1% -0.2% of anti-sticking oil.

6. The fondant of claim 5, wherein the liquid sugar alcohol comprises at least one of a sorbitol solution and a maltitol solution.

7. The fondant of claim 5, wherein the solid crystalline sugar alcohol comprises at least one of isomalt, erythritol, and mannitol.

8. The fondant of claim 5, wherein the solid hygroscopic sugar alcohol comprises at least one of xylitol powder, maltitol powder, sorbitol powder.

9. The fondant of claim 5, further characterized by at least one of features (a) - (c) being satisfied:

10. A method of preparing a jelly as claimed in any one of claims 5 to 9, comprising the steps of:

mixing carotenoid, auxiliary functional components, pigment and fruit concentrated juice, and heating to 40-60 ℃ while stirring to obtain functional component solution;

mixing and dispersing Iota-carrageenan, kappa-carrageenan, potassium chloride, calcium lactate, pectin, sodium citrate and solid crystalline sugar alcohol, stirring and dispersing in water with the weight of 20-30 times of colloid, heating and boiling for 1-2 min to dissolve the colloid completely to obtain colloid solution;

mixing and dispersing essence, pigment, the citric acid solution and the functional component solution, and stirring and dispersing with the sugar solution to obtain mixed liquid;