NL2029299B1

NL2029299B1 - Colorful hawthorn - polyphenol soft candy with low sugar and preparation method thereof

Info

Publication number: NL2029299B1
Application number: NL2029299A
Authority: NL
Inventors: Pan Siyi; Wang Xinfang; Li Runfeng; Chang Xuedong; Liu Suwen
Original assignee: Univ Hebei Normal Sci & Tech
Priority date: 2021-09-30
Filing date: 2021-09-30
Publication date: 2022-06-24

Abstract

Described is a colourful hawthorn - polyphenol soft candy with low sugar, which comprises the following raw materials : 58 - 62 g of hawthorn pulp, 6 - 8 g of xylitol, 4 - 5 mg of hawthorn polyphenol, 5.0 i 0.5 g of gelatine, 0.3 i 0.1 g of agar and hawthorn fruit vinegar powder. After addition of the hawthorn fruit vinegar powder, a sugar - acid ratio is made to reach (27 - 30) : 1. A preparation method comprises : weighing, smashing and freezing hawthorn flesh and/or hawthorn peel, thawing, adding water for boiling for 9 - 21 min and filtering to obtain the hawthorn pulp; adding the xylitol in the hawthorn pulp, boiling, adding the gelatine and agar and concentrating; adding the hawthorn fruit vinegar powder after cooling, and stirring uniformly; cooling again, adding the hawthorn polyphenol, and stirring uniformly to obtain juice; and treating the juice by moulding, coagulation, refrigeration for shaping and drying to obtain the colourful hawthorn candy. The colourful hawthorn candy has the characteristics of nice colour (without addition of colorants), oxidation resistance and low sugar, and is high in elasticity and transparency, sour and sweet in taste, and suitable for public tastes.

Description

COLORFUL HAWTHORN - POLYPHENOL SOFT CANDY WITH LOW SUGAR AND

PREPARATION METHOD THEREOF Technical Field The present invention relates to the technical field of hawthorn candies and more particular to a colourful hawthorn - polyphenol soft candy with low sugar and a preparation method thereof. Background Gelatine soft candies refer to gel sweets that take gelatine as a gel, and have the characteristics of high elasticity and transparency and easy digestion and thus have been popular among consumers. Existing soft candy products take sucrose as a sweetening agent, and the sucrose is not suitable for being eaten by some people. By selecting xylitol as a substitute of sucrose, effects of reducing blood lipid and preventing wisdom teeth can be realized. A lot of soft candies sold in the market contain additives such as artificial colorants and essences, which are low in nutrient values and harmful to human health. Hence, it is an urgent need for the market of soft candies to introduce high - quality soft candies with low sugar to satisfy the needs of the consumers. Hawthorn is used as a traditional Chinese medicinal material and food material. As a food, the sour and sweet hawthorn can supplement different nutrient elements and promote appetite. As the medicinal material, it has been applied to long - run development of Chinese pharmacology and pharmacological research of many European countries. The hawthorn contains functional components such as phenolic acid, polyphenol, flavone and polysaccharide, and has various biological activities of oxidation resistance, lipid lowering, tumour resistance and anti - aging. With a brown red colour, hawthorn polyphenol plays a role in oxidation resistance, freshness retaining, colour fixing and smell enhancement in soft candies, can remove a sour taste of the soft candies and can bring a sweeter taste. Therefore, how to provide a colourful hawthorn - polyphenol soft candy with low sugar to replace gelatine soft candies in the market is a technical problem to be urgently solved by those skilled in the art. Summary In view of this, the present invention provides a colourful hawthorn - polyphenol soft candy with low sugar and a preparation method thereof. The obtained colourful hawthorn - polyphenol soft candy with low sugar has the characteristics of nice colour, oxidation resistance and low sugar, and is high in elasticity and transparency, sour and sweet in taste, and suitable for public tastes.

In order to realize the above purposes, the present invention adopts the following technical solution : A colourful hawthorn - polyphenol soft candy with low sugar comprises the following raw materials : 58 - 62 g of hawthorn pulp, 6 - 8 g of xylitol, 4 - 5 mg of hawthorn polyphenol, 5.0 + 0.5 gof gelatine, 0.3 + 0.1 g of agar and hawthorn fruit vinegar powder, wherein after addition of the hawthorn fruit vinegar powder, a sugar - acid ratio is made to reach (27 - 30) : 1. A preparation method of the colourful hawthorn - polyphenol soft candy with low sugar comprises the following steps : 1) Weighing: weighing each raw material according to a mass ratio; 2) Preparing hawthorn pulp : smashing and freezing hawthorn flesh and/or hawthorn peel, thawing, adding water for boiling for 9 - 21 min and filtering to obtain hawthorn pulp; 3) Concentrating: adding xylitol in the hawthorn pulp obtained in step 1), boiling, adding the gelatine and agar and concentrating to obtain concentrated juice; 4) Oxidation resistance: adding hawthorn fruit vinegar powder after cooling of the concentrated juice obtained in step 2) and stirring uniformly; cooling again, adding hawthorn polyphenol, and stirring uniformly to obtain juice; 5) Moulding and drying : treating the juice by moulding, coagulation, refrigeration for shaping and drying to obtain a colourful hawthorn candy. As a preferred technical solution of the present invention, in step 2), freezing means freezing of4hat -18to - 22°C. As a preferred technical solution of the present invention, in step 2), an amount of the water added is subject to a volume ratio, namely the hawthorn flesh and/or hawthorn peel : water = 1:

2. As a preferred technical solution of the present invention, in step 3), boiling time is 4 - 6 min. As a preferred technical solution of the present invention, in step 4), cooling is conducted till the temperature is 45 - 50°C; addition of the hawthorn fruit vinegar powder is stopped till a sugar - acid ratio reaches (27 - 30) : 1; and re - cooling is conducted till the temperature is 38 - 40°C. As a preferred technical solution of the present invention, in step 5), coagulation is conducted at room temperature; refrigeration for shaping is conducted for 2.5 - 3.5 h at 4°C; drying is conducted for 2 - 3 h at 35 - 40°C, followed by heating to 60 - 65°C and keeping for 1 h. According to the technical solutions, compared with the prior art, the present invention discloses the preparation method of the colourful hawthorn - polyphenol soft candy with low sugar. Through setting of different raw material ratios of the hawthorn peel or hawthorn flesh and the boiling time, the effect of preparing the hawthorn candies with different colours is achieved. Through addition of the hawthorn fruit vinegar powder, a sourness taste is adjusted, and the candies have more nutrients and are anti - oxidation. The obtained hawthorn candies have the characteristics of nice colour, oxidation resistance, low sugar, no colorant and natural sour, and are high in elasticity and transparency, sour and sweet in taste, and suitable for public tastes.

In addition, according to the present invention, the hawthorn, the gelatine and the agar are taken as main raw materials; the xylitol and the hawthorn polyphenol are taken as assistant ingredients; no preservative or colorant is added; and the hawthorn fruit vinegar powder is added to replace the citric acid. Hence, the soft candy is more nutritious; astringency of the citric acid is removed; and the product is moderate in sourness and sweetness and brings a good chewy feeling. The xylitol is selected as the substitute of sucrose, so that effects of reducing blood lipid and preventing wisdom teeth can be realized. The polyphenol plays a role in oxidation resistance, freshness retaining, colour fixing and smell enhancement, can remove a sour taste of the soft candy and improve the taste. The hawthorn polyphenol soft candy with low sugar has dedicated fragrance and health care effects of hawthorn, thereby enriching varieties of soft candies and product types of hawthorn and satisfying the needs of consumers for low - sugar soft candies. Compared with common soft candies, the hawthorn polyphenol soft candy with low sugar can be used by diabetic patients and people with obesity, and is free of colorants and diversified in colours.

Description of Drawings To more clearly describe the technical solutions in the embodiments of the present invention or in the prior art, the drawings required to be used in the description of the embodiments or the prior art will be simply presented below. Apparently, the drawings in the following description are merely the embodiments of the present invention, and for those ordinary skilled in the art, other drawings can also be obtained according to the provided drawings without contributing creative labour. Fig. 1 is a physical diagram of a prepared colourful hawthorn - polyphenol soft candy with low sugar provided by the present invention; and Fig. 2 is a change diagram of a polyphenol content during fermentation of hawthorn fruit vinegar. Detailed Description The technical solution in the embodiments of the present invention will be clearly and fully described below in combination with the drawings in the embodiments of the present invention. Apparently, the described embodiments are merely part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments in the present invention, all other embodiments obtained by those ordinary skilled in the art without contributing creative labour will belong to the protection scope of the present invention. Embodiments of the present invention disclose a preparation method of a colourful hawthorn - polyphenol soft candy with low sugar and the colourful hawthorn - polyphenol soft candy with low sugar.

Embodiment 1 Preparation of an orange hawthorn soft candy with low sugar 1) Preparation of hawthorn pulp Crataegus sanguinea with smooth peel, bright colour and no wormhole is selected and washed with water; and peel and flesh are separated. The flesh is smashed with hands and frozen for4h at -18 to -22°C and then taken out for natural thawing. A volume ratio of the flesh to water is 1: 2. Boiling is conducted for 9 - 11 min till the pulp turns orange. The pulp is filtered by a mesh screen; residues are removed; and the hawthorn pulp is obtained; 2) Preparation of a gel

5.0 £ 0.5 g of gelatine is weighed, and water of 7 times is added for heating and thawing for later use; 0.3 + 0.1 g of agar is weighed and soaked for 10 £ 2 min in warm water of 35 + 2°C for thawing for later use; 3) Boiling and concentration 58 — 62 g of hawthorn pulp is weighed; 6 - 8g of xylitol is added for boiling for 4 - 6 min; the gelatine agent and the agar prepared in step 2) are added; heating is stopped when a content of soluble solids obtained by concentration is 58 - 62%; 4) Preparation of hawthorn fruit vinegar powder Pulping is conducted under a hawthorn - water ratio of 1 : 3, 0.07 % pectase is added, enzymolysis of 3h is conducted in a 40°C water bath, and filtration is conducted; thermostatic water bath treatment at 90°C is conducted for 15min; rehydration activation of yeast : 5g of active dry yeast is added into 100 mL of sweet water with a sugar content of 5%, stirring is conducted for 10 min in a water bath of 36 - 38°C, and the yeast is used 20 - 30 min later; and 6% of sulphurous acid is added in the hawthorn juice according to a mass ratio of 1 : 4. Fermentation is conducted for 18 - 20 days at 25°C; brewing of fruit vinegar : a pH value is adjusted to 3.3 - 3.7, fermentation is conducted under a liquid loading amount of 100 mL, an acetic bacteria inoculation rate of 6% and a shaker speed of 155 r/min till the acidity is 53 — 55 g/L, sterilization is conducted for 5 min at 95°C, and filtration is then carried out; and spray drying is conducted at 165°C, a quick plugging - through rate and a peristaltic pump rate of 5 mL/min, so that the hawthorn fruit vinegar powder is obtained; 5) Preparation of hawthorn polyphenol powder 292 - 310 g of pitted hawthorn fruits are weighed, frozen for 4 h at - 18 to - 22°C, taken out for natural thawing, treated by twice of repeated freezing and thawing and treated by pulping; 70% acidified alcohol (0.1% hydrochloric acid) is added according to a ratio of 1 : 6; and extraction is conducted for 1h under stirring at 30°C. Macroporous resin purification is carried out. Vacuum concentration is conducted at 40 - 45°C. A concentrated solution is frozen overnight at - 18 to - 22°C and frozen and dried at - 35to - 45°C; 6) Addition of the hawthorn fruit vinegar powder and the polyphenol When a temperature of the concentrate decreases to 45 - 50°C, the hawthorn fruit vinegar powder is added for uniform stirring. When a sugar - acid ratio reaches (27 - 30) : 1 and the temperature decreases to 38 - 40°C under room temperature, 4 - 5 mg of the hawthorn polyphenol is added for uniform stirring; and concentrated pulp is obtained; 7) Moulding Moulding of the concentrated pulp is conducted. When the concentrated pulp is coagulated 5 at the room temperature, the pulp is put into a refrigerator of about 4°C in time for cold storage of 16 - 18h and shaping; and the soft candy shaped after cooling is put into a clean tray which is put into a drying box for 2 - 3 h at 35 - 40°C. Heating of 60 - 65°C is conducted and kept for 1h, so that a crust takes shape on the surface of the soft candy. Embodiment 2 Preparation of a yellow hawthorn soft candy with low sugar 1) Preparation of hawthorn pulp Crataegus sanguinea with smooth peel, bright colour and no wormhole is selected and washed with water; and peel and flesh are separated. The flesh is smashed with hands and frozen for 4h at - 18 to - 22°C and then taken out for natural thawing. A volume ratio of the flesh to wateris 1: 2. Boiling is conducted for 19 - 21 min till the pulp turns yellow. The pulp is filtered by a mesh screen; residues are removed; and the hawthorn pulp is obtained, 2) Preparation of a gel

5.0 £ 0.5 g of gelatine is weighed, and water of 7 times is added for heating and thawing for later use; 0.3 + 0.1 g of agar is weighed and soaked for 10 + 2 min in warm water of 35 + 2°C for thawing for later use; 3) Boiling and concentration 58 - 62g of hawthorn pulp is weighed; 6 - 8g of xylitol is added for boiling for 4 - 6 min; the gelatine agent and the agar prepared in step 2) are added; heating is stopped when a content of soluble solids obtained by concentration is 58 - 62%; 4) Preparation of hawthorn fruit vinegar powder Pulping is conducted under a hawthorn - water ratio of 1 : 3, 0.07 % pectase is added, enzymolysis of 3h is conducted in a 40°C water bath, and filtration is conducted; thermostatic water bath treatment at 90°C is conducted for 15min; rehydration activation of yeast : 5g of active dry yeast is added into 100 mL of sweet water with a sugar content of 5%, stirring is conducted for 10 min in a water bath of 36 - 38°C, and the yeast is used 20 - 30 min later; and 6% of sulphurous acid is added in the hawthorn juice according to a mass ratio of 1 : 4. Fermentation is conducted for 18 - 20 days at 25°C; brewing of fruit vinegar : a pH value is adjusted to 3.3 - 3.7, fermentation is conducted under a liquid loading amount of 100 mL, an acetic bacteria inoculation rate of 6% and a shaker speed of 155r/min till the acidity is 53 - 55g/L, sterilization is conducted for 5 min at 95°C, and filtration is then carried out; and spray drying is conducted at 165°C, a quick plugging - through rate and a peristaltic pump rate of 5 mL/min, so that the hawthorn fruit vinegar powder is obtained; 5) Preparation of hawthorn polyphenol powder

292 - 310 g of pitted hawthorn fruits are weighed, frozen for 4 h at - 18 to - 22°C, taken out for natural thawing, treated by twice of repeated freezing and thawing and treated by pulping; 70% acidified alcohol (0.1% hydrochloric acid) is added according to a ratio of 1 : 6; and extraction is conducted for 1h under stirring at 30°C. Macroporous resin purification is carried out. Vacuum concentration is conducted at 40 - 45°C. A concentrated solution is frozen overnight at -18 to -22°C and frozen and dried at -35 to -45°C; 6) Addition of the hawthorn fruit vinegar powder and the polyphenol When a temperature of the concentrate decreases to 45 - 50°C, the hawthorn fruit vinegar powder is added for uniform stirring. When a sugar - acid ratio reaches (27 - 30) : 1 and the temperature decreases to 38 - 40°C under room temperature, 4 - 5 mg of the hawthorn polyphenol is added for uniform stirring; and concentrated pulp is obtained; 7) Moulding Moulding of the concentrated pulp is conducted. When the concentrated pulp is coagulated at the room temperature, the pulp is put into a refrigerator of about 4°C in time for cold storage of 16 - 18h and shaping; and the soft candy shaped after cooling is put into a clean tray which is put into a drying box for 2 - 3 h at 35 - 40°C. Heating of 60 - 65°C is conducted and kept for 1h, so that a crust takes shape on the surface of the soft candy. Embodiment 3 Preparation of a pink hawthorn soft candy with low sugar 1) Preparation of hawthorn pulp Crataegus sanguinea with smooth peel, bright colour and no wormhole is selected and washed with water; and peel and flesh are separated. The flesh is smashed with hands and frozen for 4h at - 18 to - 22°C and then taken out for natural thawing. A volume ratio of the flesh to water is 1 : 2. Boiling is conducted for 9 - 11 min till the pulp turns pink. The pulp is filtered by a mesh screen; residues are removed; and the hawthorn pulp is obtained; 2) Preparation of a gel

5.0 £ 0.5 g of gelatine is weighed, and water of 7 times is added for heating and thawing for later use; 0.3 £ 0.1 g of agar is weighed and soaked for 10 + 2 min in warm water of 35 + 2°C for thawing for later use; 3) Boiling and concentration 58 - 62g of hawthorn pulp is weighed; 6 - 8g of xylitol is added for boiling for 4 - 6 min; the gelatine agent and the agar prepared in step 2) are added; heating is stopped when a content of soluble solids obtained by concentration is 58 - 62%; 4) Preparation of hawthorn fruit vinegar powder Pulping is conducted under a hawthorn - water ratio of 1 : 3, 0.07 % pectase is added, enzymolysis of 3h is conducted in a 40°C water bath, and filtration is conducted; thermostatic water bath treatment at 90°C is conducted for 15min; rehydration activation of yeast : 5g of active dry yeast is added into 100 mL of sweet water with a sugar content of 5%, stirring is conducted for 10 min in a water bath of 36 - 38°C, and the yeast is used 20 - 30 min later; and 6% of sulphurous acid is added in the hawthorn juice according to a mass ratio of 1 : 4. Fermentation is conducted for 18 - 20 days at 25°C; brewing of fruit vinegar : a pH value is adjusted to 3.3 - 3.7, fermentation is conducted under a liquid loading amount of 100 mL, an acetic bacteria inoculation rate of 6% and a shaker speed of 155r/min till the acidity is 53 - 55¢/L, sterilization is conducted for 5 min at 95°C, and filtration is then carried out; and spray drying is conducted at 165°C, a quick plugging - through rate and a peristaltic pump rate of 5 mL/min, so that the hawthorn fruit vinegar powder is obtained; 5) Preparation of hawthorn polyphenol powder 292 - 310 g of pitted hawthorn fruits are weighed, frozen for 4 h at - 18 to - 22°C, taken out for natural thawing, treated by twice of repeated freezing and thawing and treated by pulping; 70% acidified alcohol (0.1% hydrochloric acid) is added according to a ratio of 1 : 6; and extraction is conducted for 1h under stirring at 30°C. Macroporous resin purification is carried out. Vacuum concentration is conducted at 40 - 45°C. A concentrated solution is frozen overnight at - 18 to - 22°C and frozen and dried at - 35 to - 45°C; 6) Addition of the hawthorn fruit vinegar powder and the polyphenol When a temperature of the concentrate decreases to 45 - 50°C, the hawthorn fruit vinegar powder is added for uniform stirring. When a sugar - acid ratio reaches (27 - 30) : 1 and the temperature decreases to 38 - 40°C under room temperature, 4 - 5 mg of the hawthorn polyphenol is added for uniform stirring; and concentrated pulp is obtained; 7) Moulding Moulding of the concentrated pulp is conducted. When the concentrated pulp is coagulated at the room temperature, the pulp is put into a refrigerator of about 4°C in time for cold storage of 16 - 18h and shaping; and the soft candy shaped after cooling is put into a clean tray which is put into a drying box for 2 - 3 h at 35 - 40°C. Heating of 60 - 65°C is conducted and kept for 1h, so that a crust takes shape on the surface of the soft candy. Embodiment 4 Preparation of a red hawthorn soft candy with low sugar 1) Preparation of hawthorn pulp Crataegus sanguinea with smooth peel, bright colour and no wormhole is selected and washed with water; and peel and flesh are separated. The flesh is smashed with hands and frozen for 4h at - 18 to - 22°C and then taken out for natural thawing. A volume ratio of the flesh to water is 1 : 2. Boiling is conducted for 19 - 21 min till the pulp turns red. The pulp is filtered by a mesh screen; residues are removed; and the hawthorn pulp is obtained; 2) Preparation of a gel

5.0 £ 0.5 g of gelatine is weighed, and water of 7 times is added for heating and thawing for later use; 0.3 £ 0.1 g of agar is weighed and soaked for 10 + 2 min in warm water of 35 + 2°C for thawing for later use;

3) Boiling and concentration 58 - 62g of hawthorn pulp is weighed; 8 - 8g of xylitol is added for boiling for 4 - 6 min; the gelatine agent and the agar prepared in step 2) are added; heating is stopped when a content of soluble solids obtained by concentration is 58 - 62%; 4) Preparation of hawthorn fruit vinegar powder Pulping is conducted under a hawthorn - water ratio of 1 : 3, 0.07 % pectase is added, enzymolysis of 3h is conducted in a 40°C water bath, and filtration is conducted; thermostatic water bath treatment at 90°C is conducted for 15min; rehydration activation of yeast : 5g of active dry yeast is added into 100 mL of sweet water with a sugar content of 5%, stirring is conducted for 10 min in a water bath of 36 - 38°C, and the yeast is used 20 - 30 min later; and 6% of sulphurous acid is added in the hawthorn juice according to a mass ratio of 1 : 4. Fermentation is conducted for 18 - 20 days at 25°C; brewing of fruit vinegar : a pH value is adjusted to 3.3 - 3.7, fermentation is conducted under a liquid loading amount of 100 mL, an acetic bacteria inoculation rate of 6% and a shaker speed of 155r/min till the acidity is 53 - 55g/L, sterilization is conducted for 5 min at 95°C, and filtration is then carried out; and spray drying is conducted at 165°C, a quick plugging - through rate and a peristaltic pump rate of 5 mL/min, so that the hawthorn fruit vinegar powder is obtained; 5) Preparation of hawthorn polyphenol powder 292 - 310 g of pitted hawthorn fruits are weighed, frozen for 4 h at - 18 to - 22°C, taken out for natural thawing, treated by twice of repeated freezing and thawing and treated by pulping; 70% acidified alcohol (0.1% hydrochloric acid) is added according to a ratio of 1 : 6; and extraction is conducted for 1h under stirring at 30°C.

Macroporous resin purification is carried out.

Vacuum concentration is conducted at 40 - 45°C.

A concentrated solution is frozen overnight at - 18 to - 22°C and frozen and dried at - 35to - 45°C; 6) Addition of the hawthorn fruit vinegar powder and the polyphenol When a temperature of the concentrate decreases to 45 - 50°C, the hawthorn fruit vinegar powder is added for uniform stirring.

When a sugar - acid ratio reaches (27 - 30) : 1 and the temperature decreases to 38 - 40°C under room temperature, 4 - 5 mg of the hawthorn polyphenol is added for uniform stirring; and concentrated pulp is obtained; 7) Moulding Moulding of the concentrated pulp is conducted.

When the concentrated pulp is coagulated at the room temperature, the pulp is put into a refrigerator of about 4°C in time for cold storage of 16 - 18h and shaping; and the soft candy shaped after cooling is put into a clean tray which is put into a drying box for 2 - 3 h at 35 - 40°C.

Heating of 60 - 65°C is conducted and kept for 1h, so that a crust takes shape on the surface of the soft candy.

Embodiment 5 Preparation of a brown hawthorn soft candy with low sugar 1) Preparation of hawthorn pulp

Crataegus sanguinea with smooth peel, bright colour and no wormhole is selected and washed with water. The flesh is smashed with hands and frozen for 4h at - 18 to - 22°C and then taken out for natural thawing. A volume ratio of the Crataegus sanguinea to water is 1: 1. Boiling is conducted for 19 - 21 min till the pulp turns brown. The pulp is filtered by a mesh screen; residues are removed; and the hawthorn pulp is obtained; 2) Preparation of a gel

5.0 £ 0.5 g of gelatine is weighed, and water of 7 times is added for heating and thawing for later use; 0.3 + 0.1 g of agar is weighed and soaked for 10 + 2 min in warm water of 35 + 2°C for thawing for later use; 3) Boiling and concentration 58 - 62g of hawthorn pulp is weighed; 6 - 8g of xylitol is added for boiling for 4 - 6 min; the gelatine agent and the agar prepared in step 2) are added; heating is stopped when a content of soluble solids obtained by concentration is 58 - 62%; 4) Preparation of hawthorn fruit vinegar powder Pulping is conducted under a hawthorn - water ratio of 1 : 3, 0.07 % pectase is added, enzymolysis of 3h is conducted in a 40°C water bath, and filtration is conducted; thermostatic water bath treatment at 90°C is conducted for 15min; rehydration activation of yeast : 5g of active dry yeast is added into 100 mL of sweet water with a sugar content of 5%, stirring is conducted for 10 min in a water bath of 36 - 38°C, and the yeast is used 20 - 30 min later; and 6% of sulphurous acid is added in the hawthorn juice according to a mass ratio of 1 : 4. Fermentation is conducted for 18 - 20 days at 25°C; brewing of fruit vinegar : a pH value is adjusted to 3.3 - 3.7, fermentation is conducted under a liquid loading amount of 100 mL, an acetic bacteria inoculation rate of 6% and a shaker speed of 155r/min till the acidity is 53 - 55g/L, sterilization is conducted for 5 min at 95°C, and filtration is then carried out; and spray drying is conducted at 165°C, a quick plugging - through rate and a peristaltic pump rate of 5 mL/min, so that the hawthorn fruit vinegar powder is obtained; 5) Preparation of hawthorn polyphenol powder 292 - 310 g of pitted hawthorn fruits are weighed, frozen for 4 h at - 18 to - 22°C, taken out for natural thawing, treated by twice of repeated freezing and thawing and treated by pulping; 70% acidified alcohol (0.1% hydrochloric acid) is added according to a ratio of 1: 8; and extraction is conducted for 1h under stirring at 30°C. Macroporous resin purification is carried out. Vacuum concentration is conducted at 40 - 45°C. A concentrated solution is frozen overnight at - 18 to - 22°C and frozen and dried at - 35 to - 45°C; 6) Addition of the hawthorn fruit vinegar powder and the polyphenol When a temperature of the concentrate decreases to 45 - 50°C, the hawthorn fruit vinegar powder is added for uniform stirring. When a sugar - acid ratio reaches (27 - 30) : 1 and the temperature decreases to 38 - 40°C under room temperature, 4 - 5 mg of the hawthorn polyphenol is added for uniform stirring; and concentrated pulp is obtained;

7) Moulding Moulding of the concentrated pulp is conducted. When the concentrated pulp is coagulated at the room temperature, the pulp is put into a refrigerator of about 4°C in time for cold storage of 16 - 18h and shaping; and the soft candy shaped after cooling is put into a clean tray which is put into a drying box for 2 - 3 h at 35 - 40°C. Heating of 60 - 65°C is conducted and kept for 1h, so that a crust takes shape on the surface of the soft candy.

Performance of the soft candies prepared in embodiments 1 - 5 is shown in Table 1. The soft candies prepared are shown in Fig. 1. Changes in the content of the polyphenol during fermentation of the hawthorn fruit vinegar powder are shown in Fig. 2.

Table 1 Texture Measurement Results of Soft Candies Soft candy

2.100 £ 0.11 7.60.11 4.55 +£0.06 2.370+0.19 (yellow) Soft candy

2.383 + 0.03 8.9+0.22 471 10.06 2.529 + 0.01 (orange) Soft candy

2.202 + 0.03 8.7+0.22 4.56 1 0.06 2.460 + 0.01 (pink) Soft candy

2.109 + 0.02 8.1+0.06 4.66 1 0.06 2.465 + 0.01 (red) Soft candy

2.112 £ 0.01 8.3+0.04 468 £0.10 2.571 +£0.02 (brown) QQ candy

2.414 £ 0.01 9.0+0.08 474 £0.05 2.741 £ 0.01 (Wang Zai) As detected and shown in shelf - life acceleration tests, after packaged products are placed for 6 months at the room temperature, indicators are as follows : there is no obvious change in colour, flavour, taste and texture; and detection of microbiological indicators conforms to national industrial standards.

Each embodiment in the description is described in a progressive way. The difference of each embodiment from each other is the focus of explanation. The same and similar parts among all of the embodiments can be referred to each other.

The above description of the disclosed embodiments enables those skilled in the art to realize or use the present invention. Many modifications to these embodiments will be apparent to those skilled in the art. The general principle defined herein can be realized in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to these embodiments shown herein, but will conform to the widest scope consistent with the principle and novel features disclosed herein.

Claims

CONCLUSIONS

1. A hawthorn - polyphenol based low sugar soft colored candy, which includes the following raw materials by weight: 58 - 62 g hawthorn pulp, 6 - 8 g xylitol, 4 - 5 mg hawthorn polyphenol, 5.0 + 0 .5 g gelatin, 0.3 + 0.1 g agar and hawthorn fruit vinegar powder, whereby after addition of the hawthorn fruit vinegar powder the sugar - acid ratio is obtained of (27 - 30) :1.

A method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 1, the method comprising the steps of: 1) weighing: weighing each raw material according to mass ratio; 2) preparing hawthorn pulp: crushing and freezing hawthorn pulp and/or hawthorn peels, thawing, adding water for cooking for 9-21 minutes and filtering to obtain hawthorn pulp; 3) concentrating: adding xylitol to the hawthorn pulp obtained in step 1}, boiling, adding gelatin and agar and concentrating to obtain concentrated juice; 4) oxidation resistance: adding hawthorn fruit vinegar powder after cooling the concentrated juice obtained in step 2) and stirring evenly; cooling again, adding hawthorn polyphenol and stirring evenly to obtain juice; 5) pouring and drying: treating the juice by pouring, solidifying, cooling to obtain mold and drying to obtain colorful hawthorn candy.

The method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 2, wherein in step 2) the freezing takes place for 4 hours at -18 to -22°C.

The method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 2, wherein in step 2) the amount of water is added depending on the volume ratio of hawthorn pulp and/or the hawthorn husk : water of 1:20f1: 1.

The method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 2, wherein in step 3) the cooking time is 4 - 6 min.

The method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 2, wherein in step 4) cooling is carried out until the temperature is 45 - 50°C; the addition of the hawthorn fruit vinegar powder is stopped until a sugar - acid ratio (27 - 30) : 1 is reached; and cooled again until the temperature is 38 - 40°C.

The method for preparing hawthorn - polyphenol based low sugar soft colored candy according to claim 2, wherein in step 5}, the solidification is carried out at room temperature; the cooling before molding is carried out for 2.5 - 3.5 hours at 4°C; drying is carried out for 2 - 3 hours at 35 - 40°C, followed by heating to 60 - 85°C and standing for 1 hour.