LU600843B1 - A method of preparing a height-enhancing gummy candy based on aminobutyric acid to regulate nutrition - Google Patents

Abstract

This invention relates to food processing technology, and discloses a preparation method for enhanced gummies that regulates nutrition based on amino butyric acid. The raw materials such as gelatin, glycerin, sorbitol, corn oil and beeswax are weighed and mixed together accurately in a predetermined ratio. Then, an appropriate amount of water is added to the mixed raw materials. The amount of water added needs to be determined based on the characteristics of the raw materials and the needs of the final product to ensure that the colloidal solution can achieve an ideal concentration and fluidity. Then, the mixture is heated to completely dissolve it and form a uniform colloidal solution. This preparation method for enhanced growth gummies based on amino butyric acid nutrition enhances their health benefits. In addition, the appropriate amount of food coloring and flavoring is added during the production process to give the gummies an appropriate flavor. Fig.1

Description

DESCRIPTION LU600843

A METHOD OF PREPARING A HEIGHT-ENHANCING GUMMY CANDY BASED ON

AMINOBUTYRIC ACID TO REGULATE NUTRITION

TECHNICAL FIELD

The present invention relates to the field of , and specifically to a technical food processingmethod of preparing a height-enhancing soft candy based on aminobutyric acid for regulating nutrition.

BACKGROUND TECHNOLOGY

Height development is a common concern, especially during childhood and adolescence.

Good nutritional intake plays a key role in height growth. As a naturally occurring non- protein amino acid, GABA has the ability to regulate the function of the nervous system and promote the secretion of growth hormone, which has attracted more and more attention in the field of height-enhancing nutrition.

At present, there are various forms of height-enhancing products on the market, but there are some shortcomings, for example, traditional height-enhancing nutritional supplements are mostly tablets or capsules, which are inconvenient to take, especially for children, and there may be swallowing difficulties, and the existing soft candy products either have a single nutrient composition, which is unable to satisfy the multiple nutritional requirements needed for height-enhancement, or the preparation method is not sufficiently scientific, which leads to the loss of nutrients or poor quality of the soft candy, such as poor taste and stability. Poor quality, such as poor taste and stability, etc.

Therefore, it is of great market significance to develop a kind of soft candy product which is not only convenient to consume, but also effective in supplementing the nutrients required for height increase and of good quality.

Content of the invention (i) Technical issues addressed

In response to the deficiencies of the prior art, the present invention provides a methqd;500843 for preparing a height-enhancing soft candy based on aminobutyric acid to regulate nutrition, which has the advantages of being convenient to consume and supplementing nutrition, and solves the problems of inconvenient consumption and insufficient nutrition. (ii) Technical programmes

In order to achieve the above purpose of , the present convenient consumption and nutritional supplementationinvention provides the following technical solution: a method of preparing a height-enhancing soft candy based on aminobutyric acid for regulating nutrition, comprising the following steps:

S1, mixing and preparation of basic raw materials

Gelatin, glycerol, sorbitol, corn oil and beeswax are accurately weighed and mixed together according to a predetermined ratio, then add an appropriate amount of water to the mixed ingredients, the amount of water needs to be determined according to the characteristics of the raw materials and the needs of the final product to ensure that the colloidal solution can achieve the desired consistenadd a measured amount of aminobutyric acid, vitamin D, calcium and other nutrients into the colloidal solution, which are the main efficacy ingredients of the product. cy and liquidity, and then heat the mixture until it is completely dissolved to form a homogeneous colloidal solution, and then When the colloidal solution is completely dissolved and homogeneous, adds measured amounts of nutrients such as aminobutyric acid, vitamin D, calcium and the like to the colloidal solution, which are the main efficacy ingredients of the product, and the amounts of which need to be strictly controlled to ensure the nutritional value and safety of the product, and finally, stirs the mixture well, so as to ultimately obtain the homogeneous colloidal solution containing the nutrients such as aminobutyric acid, vitamin D, calcium and the like, and to be prepared;

S2, mix the solution to boil the syrup

The colloidal solution obtained by the above method was put into a heating and stirringjgoos43 pot, and sugar, glucose syrup and an appropriate amount of water were added to the heating and stirring pot, and the heating device was activated and stirred continuously to ensure that the sugar particles were fully dissolved in the water, and the mixture in the pot began to boil with the gradual increase in temperature, and then it was necessary to stir more frequently to prevent the sugar particles from crystallising at the bottom of the pot or burning, After the sugar was completely dissolved, the syrup continued to be boiled with heating After the sugar is completely dissolved, continue to heat and simmer the syrup.

As the heating time increases, the syrup will gradually become thicker and darker in colour, special attention should be paid at this time to prevent the syrup from being over- boiled, resulting in a darker colour, harder texture or burnt taste, in order to obtain the best taste and appearance, the heating should be stopped when the syrup reaches the desired state andsyrup more stablethat burnt Throughout the heating and boiling process, it is necessary to use a stirring rod to stir the syrup while heating to accelerate the dissolution of the sugar and to make the , so it will not be . During the whole heating and boiling process, it is necessary to use a stirring rod to accelerate the dissolution of sugar and make the syrup more uniform, to avoid local overheating or burning, until the syrup reaches the desired temperature and consistency before stopping the heating, and initially get boiled into the syrup ;

S3, Flavouring and colouring the syrup and grinding it for homogenisation

Take a clean and pollution-free beaker, slowly pour the boiled syrup into this new beaker, add appropriate amount of food colouring and flavouring in the syrup according to the proportion, through careful stirring, the colour of the syrup gradually becomes bright and the aroma of the syrup is emitted during the stirring process, and then add y-aminobutyric acid, calcium source, vitamin D and other nutrients to the syrup in order, and in the process of adding In the process of adding, it is necessary to stir constantly to ensure that the various nutrients can be evenly dispersed in the syrup, give full play to its role,collagen peptide, stirring time of about 10-15 minutes to ensure that all the ingredients are fully mixed, through a long period of stirring to ensure that a variety of ingredients in the syrup is evenly distributed, to avoid the emergence of a local concentration of too high or too low, after the completion of the stirring, will be mixed into a colloidal mill for grinding and homogenisation.

Grinding homogeneous treatment, this step can further refine the texture of the materialygoogas so that it becomes more delicate and uniform, smaller particles, and make it softer, more delicate, easy to chew, and finally, will be milled material through the sieve filter, to remove possible impurities and larger particles ;

S4, injection moulding of syrup material

When pouring the milled and homogenised material into the pre-prepared fondant mould while it is still hot, should pay special attention to fill the material evenly into all parts of the mould, this step is the key to ensure that the shape of the fondant is even and beautiful. In order to ensure that the material can be evenly distributed, the mould can be gently tilted to allow the material to naturally flow, or the material can be gently assisted to spread with a clean spoon, and after pouring the material into the mould, the mould can be gently shaken. And when shaking the mould, you can gently knock the side or bottom of the mould, but the strength should be moderate, to avoid the material splashing out or deformation of the mould, through this step, you can further ensure the quality and appearance of the finished product of fudge;

S5, Drying and packaging of moulded soft candy

Put the filled moulds carefully into the drying oven preheated to a suitable temperature , this step is the key link in the production process of fondant, in order to ensure that the fondant can be dried and shaped and maintain the best taste, generally control the drying temperature between 40-50 ‚ this temperature range can effectively remove excess moisture in the fondant, but also avoid high temperature leading to the deformation of the fondant or burning, and then drying the fondant, after the completion of the drying operation in the drying oven, should be carefully removed from the mould, this step needs to be carefully operated so as not to damage the appearance or shape of the fondant.

After the drying operation of the fudge, after the fudge is finished drying and shaping in the drying oven, °C needs to be carefully taken out from the mould, this step needs to be carefully operated so as not to damage the appearance or shape of the fudge, after taking it out, carefully checks the appearance and quality of each piece of fudge , eliminates those products that have defects or do not comply with the standards, and finally packages the qualified fudge to ensure its hygiene and prolong the shelf life, so that we can get the qualified shaped fudge products. The product is then moulded into a qualified fudge product.

Preferably, in step S1said , during the heating of the colloidal mixing solution, constant;600843 stirring is required to ensure that all ingredients are fully dissolved and evenly dispersed in the water, and also to ensure that all nutrients are evenly dispersed in the colloidal solution.

Preferably, in said step S2, the temperature of the syrup is to be closely monitored during heating, and the temperature of the syrup is to be controlled in 110 - 115 using a thermometerthe range of , which is a key temperature interval for making sweets such as candies or sugar gourds, in which the consistency and sweetness of the syrup can reach an ideal state, laying a good foundation for the subsequent moulding and taste, and°C during the simmering process, the syrup is to be constantly observed for the status change during the simmering process.

Preferably, in S3, by the said step addition of nutritional ingredients such as Y- aminobutyric acid, calcium source, vitamin D and other nutrients to the syrup, these ingredients not only provide rich nutritional value for the fudge, but also enhance its health care functioncollagen peptide,.

Preferably, in S3, the said step taste and quality of the fudge can be significantly improved by grinding and homogenisation, while the impurities and unqualified particles in the material can be effectively removed by filtration treatment, so as to ensure the purity and taste of the fudge, and, at the same time, provide a good foundation for the subsequent moulding and packaging processes.

Preferably, in S4,said step by gently vibrating the mould , this action helps the material to be more tightly bonded in the mould and also makes the surface of the material flatter.

Preferably, in said step S5, when drying, the drying time is set to 8-12 hours , which needs to be adjusted appropriately according to the specific size and thickness of the fondant, the thicker fondant may need longer drying time, while the thinner ones may be relatively shorter, during the drying process, it is important to maintain proper ventilation , which helps the fondant to dry more uniformly, avoiding localised over-drying or over-wetting.

This helps the fondant to dry more evenly and avoids localised over-drying or over- wetting.

Preferably, in said step S5, the packaging material should be selected as a food-grad@;600843 plastic film or aluminium foil bag, which can effectively isolate air and moisture and also maintain the taste and flavour of the fudge, and through such a series of operations, a fudge product of excellent quality and taste can be ultimately produced. (iif) Beneficial effects

Compared with the prior art, the present invention provides a method of preparing a height-enhancing gummy candy based on aminobutyric acid-regulated nutrition, having the following beneficial effects: 1, the method of preparing the height-enhancing soft candy based on amino butyric acid regulating nutrition, through the scientific addition of , not only provides the soft candy with rich nutritional value, collagen peptide, y-aminobutyric acid, calcium source, vitamin

D and other nutrientsmeets the multiple nutritional requirements needed for height- enhancement, and strengthens its health care function, in addition to adding an appropriate amount of food colouring and flavouring in the process of production, so as to make the soft candy with appropriate sweetness, In addition, a suitable amount of food colouring and flavouring is added in the production process, which makes the soft candy have appropriate sweetness, acidity and rich fruit flavour, with a soft and sticky taste, which is easy to be accepted by the consumers, especially suitable for children and adolescents to consume, and not only is convenient to consume, but also can effectively supplement the nutrients needed to increase height. 2, The method of preparing the height-enhancing soft candy based on aminobutyric acid- regulated nutrition is convenient to carry and consume in the form of soft candy, which solves the problem of inconvenient taking of traditional height-enhancing nutritional supplements, improves consumer compliance, and is easy to take. illustrate

Figure 1 shows a flow preparation method of chart of the the present invention. practical way of doing sth.

The technical solutions in the embodiments of the present invention will be described clearly and completely in the following in connection with the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention and not all of the embodiments.

Based on the embodiments in the present invention, a person of ordinary skill in the art:600843 without making creativeall other embodiments obtained by labour are within the scope of protection of the present invention.

Implementation Example One:

A method of preparing a height-enhancing gummy candy based on aminobutyric acid for regulating nutrition, comprising the steps of:

S1, mixing and preparation of basic raw materials

Gelatin, glycerol, sorbitol, corn oil and beeswax are accurately weighed and mixed together according to a predetermined ratio, then add an appropriate amount of water to the mixed ingredients, the amount of water needs to be determined according to the characteristics of the raw materials and the needs of the final product to ensure that the colloidal solution can achieve the desired consistenadd a measured amount of aminobutyric acid, vitamin D, calcium and other nutrients into the colloidal solution, which are the main efficacy ingredients of the product. cy and liquidity, and then heat the mixture until it is completely dissolved to form a homogeneous colloidal solution, and then When the colloidal solution is completely dissolved and homogeneous, adds measured amounts of nutrients such as aminobutyric acid, vitamin D, calcium and the like to the colloidal solution, which are the main efficacy ingredients of the product, and the amounts of which need to be strictly controlled to ensure the nutritional value and safety of the product, and finally, stirs the mixture well, so as to ultimately obtain the homogeneous colloidal solution containing the nutrients such as aminobutyric acid, vitamin D, calcium and the like, and to be prepared;

S2, mix the solution to boil the syrup

The colloidal solution obtained by the above method was put into a heating and stirring pot, and sugar, glucose syrup and an appropriate amount of water were added to the heating and stirring pot, and the heating device was activated and stirred continuously to ensure that the sugar particles were fully dissolved in the water, and the mixture in the pot began to boil with the gradual increase in temperature, and then it was necessary to stir more frequently to prevent the sugar particles from crystallising at the bottom of the pot or burning, After the sugar was completely dissolved, the syrup continued to be boiled with heating After the sugar is completely dissolved, continue to heat and simmer the syrup.

As the heating time increases, the syrup will gradually become thicker and darker jnjg00843 colour, special attention should be paid at this time to prevent the syrup from being over- boiled, resulting in a darker colour, harder texture or burnt taste, in order to obtain the best taste and appearance, the heating should be stopped when the syrup reaches the desired state andsyrup more stablethat burnt throughout the heating and boiling process, it is necessary to use a stirring rod to stir the syrup while heating to accelerate the dissolution of the sugar and to make the , so it will not be . During the whole heating and boiling process, it is necessary to use a stirring rod to accelerate the dissolution of sugar and make the syrup more uniform, to avoid local overheating or burning, until the syrup reaches the desired temperature and consistency before stopping the heating, and initially get boiled into the syrup ;

S3, Flavouring and colouring the syrup and grinding it for homogenisation

Take a clean and pollution-free beaker, slowly pour the boiled syrup into this new beaker, add appropriate amount of food colouring and flavouring in the syrup according to the proportion, through careful stirring, the colour of the syrup gradually becomes bright and the aroma of the syrup is emitted during the stirring process, and then add y-aminobutyric acid, calcium source, vitamin D and other nutrients to the syrup in order, and in the process of adding In the process of adding, it is necessary to stir constantly to ensure that the various nutrients can be evenly dispersed in the syrup, give full play to its role,collagen peptide, stirring time of about 10-15 minutes to ensure that all the ingredients are fully mixed, through a long period of stirring to ensure that a variety of ingredients in the syrup is evenly distributed, to avoid the emergence of a local concentration of too high or too low, after the completion of the stirring, will be mixed into a colloidal mill for grinding and homogenisation. Grinding homogeneous treatment, this step can further refine the texture of the material, so that it becomes more delicate and uniform, smaller particles, and make it more soft, delicate, easy to chew, and finally, will be ground material through the sieve filter to remove possible impurities and larger particles ;

S4, injection moulding of syrup material

When pouring the milled and homogenised material into the pre-prepared fondant mould;500843 while it is still hot, should pay special attention to fill the material evenly into all parts of the mould, this step is the key to ensure that the shape of the fondant is even and beautiful. In order to ensure that the material can be evenly distributed, the mould can be gently tilted to allow the material to naturally flow, or the material can be gently assisted to spread with a clean spoon, and after pouring the material into the mould, the mould can be gently shaken. And when shaking the mould, you can gently knock the side or bottom of the mould, but the strength should be moderate, to avoid the material splashing out or deformation of the mould, through this step, you can further ensure the quality and appearance of the finished product of fudge;

S5, Drying and packaging of moulded soft candy

Put the filled moulds carefully into the drying oven preheated to a suitable temperature , this step is the key link in the production process of fondant, in order to ensure that the fondant can be dried and shaped and maintain the best taste, generally control the drying temperature between 40-50 , this temperature range can effectively remove the excess moisture in the fondant, but also avoid high temperature leading to the deformation of the fondant or burning, and then drying the fondant, after the completion of the drying operation in the drying oven, should be carefully taken out of the mould, this step needs to be carefully operated so as not to damage the appearance or shape of the fondant.

After the drying operation of the fudge, after the fudge is finished drying and shaping in the drying oven, °C needs to be carefully taken out from the mould, this step needs to be carefully operated so as not to damage the appearance or shape of the fudge, after taking it out, carefully checks the appearance and quality of each piece of fudge , eliminates those products that have defects or do not comply with the standards, and finally packages the qualified fudge to ensure its hygiene and prolong the shelf life, so that we can get the qualified shaped fudge products. The product is then moulded into a qualified fudge product.

Implementation Example Two:

A method of preparing a height-enhancing gummy candy based on aminobutyric acid for regulating nutrition, comprising the steps of:

S1, mixing and preparation of basic raw materials

Gelatin, glycerol, sorbitol, corn oil and beeswax are accurately weighed and mixad)600843 together according to a predetermined ratio, then add an appropriate amount of water to the mixed ingredients, the amount of water needs to be determined according to the characteristics of the raw materials and the needs of the final product to ensure that the colloidal solution can achieve the desired consistenadd a measured amount of aminobutyric acid, vitamin D, calcium and other nutrients into the colloidal solution, which are the main efficacy ingredients of the product. cy and liquidity, and then heat the mixture until it is completely dissolved to form a homogeneous colloidal solution, and then When the colloidal solution is completely dissolved and homogeneous, adds measured amounts of nutrients such as aminobutyric acid, vitamin D, calcium and the like to the colloidal solution, which are the main efficacy ingredients of the product, and the amounts of which need to be strictly controlled to ensure the nutritional value and safety of the product, and finally, stirs the mixture well, so as to ultimately obtain the homogeneous colloidal solution containing the nutrients such as aminobutyric acid, vitamin D, calcium and the like, and to be prepared;

S2, mix the solution to boil the syrup

The colloidal solution obtained by the above method was put into a heating and stirring pot, and sugar, glucose syrup and an appropriate amount of water were added to the heating and stirring pot, and the heating device was activated and stirred continuously to ensure that the sugar particles were fully dissolved in the water, and the mixture in the pot began to boil with the gradual increase in temperature, and then it was necessary to stir more frequently to prevent the sugar particles from crystallising at the bottom of the pot or burning, After the sugar was completely dissolved, the syrup continued to be boiled with heating After the sugar is completely dissolved, continue to heat and simmer the syrup. As the heating time increases, the syrup will gradually become thicker and darker in colour, special attention should be paid at this time to prevent the syrup from being over-boiled, resulting in a darker colour, harder texture or burnt taste, in order to obtain the best taste and appearance, the heating should be stopped when the syrup reaches the desired state andsyrup more stablethat burnt Throughout the heating and boiling process, it is necessary to use a stirring rod to stir the syrup while heating to accelerate the dissolution of the sugar and to make the , so it will not be .

During the whole heating and boiling process, it is necessary to use a stirring rod {Q)600843 accelerate the dissolution of sugar and make the syrup more uniform, to avoid local overheating or burning, until the syrup reaches the desired temperature and consistency before stopping the heating, and initially get boiled into the syrup ;

S3, Flavouring and colouring the syrup and grinding it for homogenisation

Take a clean and pollution-free beaker, slowly pour the boiled syrup into this new beaker, add appropriate amount of food colouring and flavouring in the syrup according to the proportion, through careful stirring, the colour of the syrup gradually becomes bright and the aroma of the syrup is emitted during the stirring process, and then add y-aminobutyric acid, calcium source, vitamin D and other nutrients to the syrup in order, and in the process of adding In the process of adding, it is necessary to stir constantly to ensure that the various nutrients can be evenly dispersed in the syrup, give full play to its role,collagen peptide, stirring time of about 10-15 minutes to ensure that all the ingredients are fully mixed, through a long period of stirring to ensure that a variety of ingredients in the syrup is evenly distributed, to avoid the emergence of a local concentration of too high or too low, after the completion of the stirring, will be mixed into a colloidal mill for grinding and homogenisation. Grinding homogeneous treatment, this step can further refine the texture of the material, so that it becomes more delicate and uniform, smaller particles, and make it softer, more delicate, easy to chew, and finally, will be milled material through the sieve filter, to remove possible impurities and larger particles ;

S4, injection moulding of syrup material

When pouring the milled and homogenised material into the pre-prepared fondant mould while it is still hot, should pay special attention to fill the material evenly into all parts of the mould, this step is the key to ensure that the shape of the fondant is even and beautiful. In order to ensure that the material can be evenly distributed, the mould can be gently tilted to allow the material to naturally flow, or the material can be gently assisted to spread with a clean spoon, and after pouring the material into the mould, the mould can be gently shaken. And when shaking the mould, you can gently knock the side or bottom of the mould, but the strength should be moderate, to avoid the material splashing out or deformation of the mould, through this step, you can further ensure the quality and appearance of the finished product of fudge;

S5, Drying and packaging of moulded soft candy LU600843

Put the filled moulds carefully into the drying oven preheated to a suitable temperature , this step is the key link in the production process of fondant, in order to ensure that the fondant can be dried and shaped and maintain the best taste, generally control the drying temperature between 40-50 ‚ this temperature range can effectively remove excess moisture in the fondant, but also avoid high temperature leading to the deformation of the fondant or burning, and then drying the fondant, after the completion of the drying operation in the drying oven, should be carefully removed from the mould, this step needs to be carefully operated so as not to damage the appearance or shape of the fondant.

After the drying operation, after the fudge is finished drying and shaping in the drying oven,°C should be carefully taken out from the mould, this step needs to be operated carefully so as not to damage the appearance or shape of the fudge, after it is taken out, carefully check the appearance and quality of each piece of fudge , eliminate those products that have defects or do not comply with the standards, and finally, will be qualified fudge packaging , in order to ensure that it is hygienic and prolong the shelf-life, so that we can get the qualified moulded fudge products. The product is then moulded into a qualified fudge product;

Specifically, in step S1, during the heating process of the colloidal mixing solution, constant stirring is required to ensure that all ingredients are fully dissolved and uniformly dispersed in the water, and also to ensure that all nutrients are uniformly dispersed in the colloidal solution.

Specifically, in step S2, the temperature of the syrup is to be closely monitored during heating, and the temperature of the syrup is to be controlled in 110 - 115 using a thermometerthe range of , which is a key temperature interval for making desserts such as candies or sugar gourds, at which the consistency and sweetness of the syrup can reach a desirable state, laying a good foundation for the subsequent moulding and taste, and°C During the boiling process, the status of the syrup is to be always observed

Changes.

Specifically, in S3, by the step addition of y-aminobutyric acid, calcium source, vitamingoos4s

D, and other nutritional ingredients to the syrup, these ingredients not only provide rich nutritional value for the fudge, but also enhance its health care functioncollagen peptide,.

Specifically, in S3, the step taste and quality of the fudge can be significantly improved by grinding and homogenisation, while the impurities and unqualified particles in the material can be effectively removed by filtration to ensure the purity and taste of the fudge, and, at the same time, lay a good foundation for the subsequent moulding and packaging processes.

Specifically, in S4,step by gently vibrating the mould , this action helps the material to be more tightly bonded in the mould, and also makes the surface of the material flatter.

Specifically, in step S5, when drying, the drying time is set to 8-12 hours , which needs to be adjusted appropriately according to the specific size and thickness of the fondant, the thicker fondant may need a longer drying time, while the thinner ones may be relatively shorter, and during the drying process, it is important to maintain proper ventilation , which helps the fondant to dry more uniformly, avoiding localised over-drying or over-wetting.

This helps the fondant to dry more evenly and avoids localised over-drying or over- wetting.

Specifically, in step S5, the packaging material should be selected as a food-grade plastic film or aluminium foil bag, which can effectively isolate air and moisture and also maintain the taste and flavour of the fudge, and through such a series of operations, a fudge product of excellent quality and taste can be ultimately produced.

The final preparation of the soft candy should have uniform colour, smooth surface, no bubbles, no cracks, complete shape, in line with the shape of the mold requirements, and has good elasticity and toughness, delicate taste, non-stick teeth, moderate sweet and sour, with a strong fruit juice flavor and aroma, in addition to the need to period of the product for nutritional composition testing, to ensure that y-amino butyric acid, collagen peptide, calcium, vitamin D and other nutritional components of content In addition, the product needs to be tested for nutrients regularly to ensure that the content of y-amino butyric acid, collagen peptide, calcium, vitamin D and other nutrients are in accordance with the product standards and formula requirements.

7xwAlthough embodiments of the present invention have been shown and described, Lit)600843 will be appreciated by those of ordinary skill in the art that a variety of changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principle and spirit of the present invention, the scope of which is limited by the appended claims and their equivalents.

Claims (8)

CLAIMS LU600843

1. À preparation method for an enhanced type of soft candy that regulates nutrition based on amino butyric acid, characterized in that it comprises the following steps: S1: Mixing and preparing the basic ingredients Weigh and mix the ingredients such as gelatin, glycerin, sorbitol, corn oil and beeswax accurately according to a predetermined ratio, then, add the right amount of water to the mixed ingredients, the amount of water added needs to be determined according to the characteristics of the ingredients and the needs of the final product to ensure that the colloidal solution can achieve the desired concentration and fluidity. then, heat the mixture until it is completely dissolved to to form a uniform colloidal solution, once the colloidal solution has completely dissolved and become uniform, add the measured nutrients such as DL-aminobutyric acid, vitamin D and calcium to the colloidal solution, these nutrients are the main active ingredients in the product, and their addition amounts need to be strictly controlled to ensure the nutritional value and safety of the product, finally, stir well to obtain a uniform colloidal solution containing DL-aminobutyric acid, vitamin D and calcium, and set aside.

S2. Boil the mixed solution to make syrup Put the colloidal solution obtained in the above method into a heated mixing pot, and add white sugar, glucose syrup and the right amount of water to the heated mixing pot, start the heating device and stir continuously to ensure that the sugar particles are fully dissolved in the water, as the temperature gradually increases, the mixture in the pot begins to boil, at this time, it is necessary to stir more frequently to prevent the sugar particles from crystallising or burning at the bottom of the pot, after the sugar has completely dissolved, continue heating to make syrup; as the heating time increases, the syrup will gradually thicken and the colour will change from light to dark, at this time, special attention must be paid to prevent overcooking, which will cause the syrup to turn dark in colour, become hard or develop a burnt taste. In order to achieve the best taste and appearance, the heating should be stopped as soon as the syrup reaches the desired state, and throughout the heating and cooking process, a stirring rod needs to be used to stir while heating, which will accelerate the dissolution of sugar and make the syrup more uniform during the stirring process, to avoid local overheating or scorching,

The heating should not be stopped until the syrup reaches the desired temperature andjgoos43 consistency, and the syrup is initially boiled;

S3. Season and colour the syrup and grind it to homogeneity Take a clean, uncontaminated beaker, slowly pour the boiled syrup into the new beaker, add the right amount of food colouring and flavouring in proportion to the syrup, and mix thoroughly. the colour of the syrup gradually becomes brighter and the aroma of the syrup is released during stirring, then, in turn, add nutrients such as collagen peptides, y- aminobutyric acid, calcium sources, and vitamin D to the syrup, during the addition process, stirring is required to ensure that the various nutrients can be evenly dispersed in the syrup and give full play to their role, stirring for about 10-15 minutes ensures that all ingredients are fully mixed and evenly distributed. by stirring for a long time, can ensure that the various ingredients are evenly distributed in the syrup, avoiding localised situations of too high or too low a concentration, after the mixing is complete, the mixed ingredients are placed in a colloid mill for grinding and homogenization, this step can further refine the texture of the ingredients, making them more delicate and uniform, with smaller particles, and making them softer, more delicate and easier to chew, finally, the ground ingredients are filtered through a sieve to remove any impurities and larger particles that may be present; S4: Mould the syrup mixture When pouring the hot, ground and homogenised mixture into the prepared fondant moulds, pay particular attention to filling the mould evenly, this step is crucial to ensuring that the fondant is uniform and attractive in appearance, to ensure that the mixture fills the mould evenly, you can tilt the mould slightly to allow the mixture to flow naturally, or use a clean spoon to gently help the mixture spread, after pouring the mixture into the mould, vibrate the mould gently, when vibrating the mould, you can gently tap the side or bottom of the mould, but the force should be moderate to avoid spilling the material or deforming the mould, this step can further ensure the quality and appearance of the finished fondant;

S5. Dry and package the fondant formed by injection moulding

Carefully place the moulds filled with the mixture into a drying oven preheated to th&600843 appropriate temperature. this is a crucial step in the production of soft candy, to ensure that the soft candy can dry and set and maintain the best taste, the drying temperature is generally controlled between 40-50°C, this temperature range can effectively remove excess moisture from the soft candy while also preventing high temperatures from causing the soft candy to deform or burn. after the soft candy is dried, after the gummies have been dried in the drying oven and set, they need to be carefully removed from the mould, this step needs to be carried out carefully to avoid damaging the appearance or shape of the gummies, after removal, carefully inspect the appearance and quality of each gummy to remove those that are defective or do not meet the standards, finally, pack the qualified gummies to ensure their hygiene and extend their shelf life, thereby obtaining qualified shaped gummy products.

2. A method for preparing a height-increasing gummy based on the regulation of nutrition with betaine as described in claim 1, characterized in that in step S1, during the heating of the colloidal mixing solution, continuous stirring is required to ensure that all the ingredients are fully dissolved and evenly dispersed in the water, and at the same time, all the nutrients are evenly dispersed in the colloidal solution.

3. According to a method for preparing an enhanced gummy based on amino butyric acid regulating nutrition as claimed in claim 1, the method is characterised in that in step S2, the temperature of the syrup is closely monitored during heating, and a thermometer is used to control the temperature of the syrup within a range of 110 - 115°C, which is a key temperature range for making sweets or candied fruits, at this temperature, the consistency and sweetness of the syrup can reach an ideal state, laying a good foundation for subsequent shaping and taste, and during the boiling process, the state of the syrup should be observed at all times.

4. According to a method for preparing a heightening type of soft candy with nutrition regulation based on y-aminobutyric acid as claimed in claim 1, the method is characterised in that in step S3, nutritional ingredients such as collagen peptides, y- aminobutyric acid, calcium sources and vitamin D are added to the syrup, and these ingredients not only provide the soft candy with rich nutritional value, but also enhance its health-care function.

5. According to a method for preparing enhanced gummy candies with improvadjgoos4s nutritional value based on the addition of glutamic acid, as claimed in claim 1, the method is characterised in that in step S3, the grinding and homogenising process can significantly improve the texture and quality of the gummy candies, and the filtering process can effectively remove impurities and unqualified particles in the material to ensure the purity and texture of the gummy candies, and at the same time, lay a good foundation for the subsequent forming and packaging processes.

6. According to a method for preparing height-increasing gummies based on the regulation of nutrition with the help of amino butyric acid as described in claim 1, characterized in that in step S4, by gently vibrating the mould, this action helps the material to bind more closely in the mould and also makes the surface of the material more even.

7. According to a method for preparing height-increasing gummies based on the regulation of nutrition with the help of amino butyric acid as described in claim 1, characterized in that in step S5, during drying, the drying time is set to 8-12 hours, which needs to be adjusted appropriately according to the specific size and thickness of the gummy candy, thicker gummy candies may require a longer drying time, while thinner ones may require a relatively shorter time, during the drying process, maintaining proper ventilation is crucial, which helps the gummy candies dry more evenly and avoids local over-drying or over-moistening.

8. According to a method for preparing enhanced gummy candy with nutrition adjusted based on amino butyric acid as described in claim 1, the method is characterised in that in step S5, the packaging material should be selected from food grade plastic film or aluminium foil bags, which can effectively isolate air and moisture while maintaining the texture and flavour of the gummy candy, through this series of operations, gummy candy products with excellent quality and taste can ultimately be produced.