WO2021180064A1 - 一种低糖或无糖型果胶软糖及其制备方法 - Google Patents

一种低糖或无糖型果胶软糖及其制备方法 Download PDF

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Publication number
WO2021180064A1
WO2021180064A1 PCT/CN2021/079732 CN2021079732W WO2021180064A1 WO 2021180064 A1 WO2021180064 A1 WO 2021180064A1 CN 2021079732 W CN2021079732 W CN 2021079732W WO 2021180064 A1 WO2021180064 A1 WO 2021180064A1
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Prior art keywords
flavor
juice
maltitol
optionally
sugar
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PCT/CN2021/079732
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English (en)
French (fr)
Inventor
陈琼
崔绍华
乔倩
方素琼
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仙乐健康科技(安徽)有限公司
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Application filed by 仙乐健康科技(安徽)有限公司 filed Critical 仙乐健康科技(安徽)有限公司
Priority to US17/606,907 priority Critical patent/US20230028482A1/en
Priority to EP21767383.9A priority patent/EP3949747A4/en
Priority to AU2021236009A priority patent/AU2021236009A1/en
Priority to CA3166582A priority patent/CA3166582A1/en
Publication of WO2021180064A1 publication Critical patent/WO2021180064A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/38—Sucrose-free products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to the field of food, especially soft candy food processing technology. Specifically, the present invention relates to a low-sugar or non-sugar type pectin soft candy and a preparation method thereof.
  • Pectin gum has the advantages of soft texture, fine structure, refreshing taste, good temperature resistance, and long shelf life; secondly, pectin is a plant-derived colloid that is popular among vegetarians, so low-sugar or sugar-free pectin The demand for soft sweets is becoming more apparent.
  • the existing low-sugar or sugar-free pectin jelly products have many problems, among which the more prominent problem is the phenomenon of water coming out during storage.
  • CN103005118B provides an iron-supplemented soft candy and a preparation method thereof, so that the quality of the iron-supplemented soft candy product is more stable, and the phenomenon of sugar body effluent is avoided.
  • this patent mainly solves the problem of iron-added health-care soft sweets that are unstable and prone to water out of the sugar body.
  • base sugar components agar, gelatin, pectin and maltitol
  • Avoid iron supplementation raw materials and base sugar components maintain the stability of the soft candy colloid system, and solve the problem of sugar effluent after long-term storage.
  • the base sugar component is only suitable for heme chloride, and has no effect on other iron supplement materials.
  • CN109566828A discloses a sugar-free pectin jelly containing multiple vitamins and a preparation method thereof, wherein the jelly contains 20-60% maltitol liquid, 20-60% isomalt, and pectin 1- 4% and multiple vitamins.
  • CN106106971A discloses a sugar-free pectin jelly containing milk calcium and a preparation method thereof, wherein the sugar-free pectin jelly contains 100-800 parts of maltitol, 1-60 parts of sorbitol, and erythrose 10-60 parts of alcohol, 15-60 parts of pectin, 1-40 parts of milk calcium and 1-12 parts of sour agent.
  • CN107835641A discloses glyceryl gum candies and foam candies with probiotics, which contain 10%-40% glycerin, 40%-75% of at least one sugar or polyol or mixtures thereof, at least one hydrocolloid and at least one Kind of probiotics.
  • CN110049689A discloses a glycerin and protein-based foam confectionery product with probiotics, which contains at least 5% glycerin, a sugar or polyol or a mixture thereof, at least one protein other than gelatin, at least one hydrocolloid, and at least one Kind of probiotics.
  • none of these patent applications solves the problem of water leakage during the storage of low-sugar or sugar-free pectin gums, and only involves the addition of nutrients or the production of specific products.
  • an object of the present invention is to provide a low-sugar or non-sugar type pectin jelly and a preparation method thereof, so that the quality of the low-sugar or non-sugar type pectin jelly can be more stable, and the phenomenon of water out of the sugar body is avoided.
  • Another object of the present invention is to provide a low-sugar or non-sugar type pectin soft candy and a preparation method thereof, which can make the sugar body of the low-sugar or non-sugar type pectin soft candy moderately soft and hard, and make the appearance and mouthfeel better.
  • One aspect of the present invention relates to a soft candy comprising sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, selected from erythritol, isomalt, xylitol, lactitol and mannose
  • the sugar alcohol comprises maltitol, selected from erythritol, isomalt, xylitol, lactitol and mannose
  • One or more soluble sugar alcohols and sorbitol in the alcohol characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1:(0.10-0.65):(0.03- 0.26), and the weight ratio of the maltitol to the glycerol is 1: (0.04-0.52).
  • the weight ratio of the maltitol, the glycerin and the pectin is 1: (0.04-0.52): (0.03-0.11).
  • the soft candy is a low-sugar or no-sugar type.
  • the sugar alcohol consists of maltitol, soluble sugar alcohol, and sorbitol.
  • the soluble sugar alcohol is erythritol.
  • the sugar alcohol is in solid or liquid form.
  • the soft candy comprises 10%-98% maltitol, 2.0%-20% soluble sugar alcohol, 0.5%-18% sorbitol, 0.5%-17% glycerol, and 0.5% -5% pectin.
  • the soft candy further includes one or more selected from the group consisting of acidulant, fruit juice, nutritional ingredients, food flavor and food coloring.
  • the sour agent is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, and edible salts thereof.
  • the edible salt is sodium citrate and/or potassium citrate.
  • the juice is selected from one or more of the following: apple juice, raspberry juice, blueberry juice, strawberry juice, cherry juice, lemon juice, peach juice, orange juice, banana juice, pear juice, sugar cane Juice, compound berry juice, grape juice, date juice, lychee juice, wolfberry juice, pomegranate juice, blackcurrant juice, carrot juice, raspberry juice, noni juice, ebony juice, fermented fruit and vegetable juice, cranberry juice, green plum juice , Sea buckthorn juice, kiwi juice, mango juice, celery juice and carrot juice.
  • the nutrient ingredient is one or a mixture of two or more of the nutrient ingredients allowed to be used in the GB14880 current nutrient ingredient use standard.
  • the nutritional ingredients are selected from one or more of the following: minerals, vitamins, amino acids, proteins, polyphenols, glycosides, flavonoids, lipids, polysaccharides, terpenes, sterols, Omega-based polyunsaturated fatty acids, yeast ⁇ -glucan, L-carnitine, melatonin and coenzyme Q10.
  • the minerals are selected from one or more of the following: calcium, iron, zinc, selenium, magnesium, potassium, sodium, manganese, and copper.
  • the vitamins are selected from one or more of the following: vitamin A, vitamin D, vitamin E, vitamin C, B vitamins, folic acid, and biotin.
  • the amino acids are taurine and/or lysine.
  • the omega-series polyunsaturated fatty acid is an omega-3 polyunsaturated fatty acid.
  • the omega-3 polyunsaturated fatty acid is DHA or EPA.
  • the nutrient ingredient is milk mineral salt.
  • the edible flavor is selected from one or more of the following: orange flavor, lemon flavor, strawberry flavor, raspberry flavor, blueberry flavor, peach flavor, cola flavor, cherry flavor, banana flavor, pear flavor Essence, black carrot flavor, compound berry flavor, grape flavor, jujube flavor, lychee flavor, wolfberry flavor, pomegranate flavor, black currant flavor, carrot flavor, raspberry flavor, noni fruit flavor, ebony flavor, fermented fruit and vegetable flavor, vine Cranberry flavor, green plum flavor, sea buckthorn flavor, kiwi flavor, mango flavor, mixed fruit flavor, cucumber flavor, caramel flavor, coffee flavor and honey flavor.
  • the food coloring is selected from one or more of the following: annatto, cochineal, beta carotene, turmeric, caramel, titanium dioxide, lemon yellow, brilliant blue, allure red, capsicum red , Grape skin red, red yeast red, beet red, gardenia blue, gardenia yellow, radish red, sunset yellow, sodium copper chlorophyll, iron oxide, safflower yellow, amaranth, erythrosine, indigo, new red, Plant carbon black and lutein.
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:(0.20-0.50):(0.10-0.20).
  • the weight ratio of the maltitol to the glycerol is 1:(0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerin and the pectin is 1:(0.20-0.40):(0.06-0.10).
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1 :0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15 :0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12 or 1:0.49:0.12.
  • the weight ratio of the maltitol, the glycerin and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50 :0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08 , 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05.
  • the soft candy contains 0-2.5% sour agent, 0-0.5% fruit juice, 0-30% nutritional ingredients, 0-1.5% food flavor and/or 0-1 % Food coloring.
  • Another aspect of the present invention relates to a method for preparing the soft candy of the present invention, the method comprising the step of mixing sugar alcohol, glycerin and pectin.
  • the method includes the following steps: (1) Preparation of glue solution: Weigh pectin and soluble sugar alcohol, mix them and fully dissolve them with hot water to obtain glue solution; (2) Boiling: Mix maltitol and sorbitol with water, heat, cook and concentrate until the solid content is 70%-90%, and the resulting sugar solution is kept warm for later use; (3) Blending: add glue, glycerin, and any After the selected nutrients and optional sour agents are blended to a solid content of 70-80%, a mixed liquid is obtained, which is kept warm for later use; (4) Pouring molding: heat the prepared mixed liquid at 85-120°C and pouring Molding in a mold; (5) Drying: drying the obtained soft candy at a drying temperature of 10-60°C and a relative humidity of 10%-70% RH; (6) demoulding
  • Another aspect of the present invention relates to a method for improving the appearance stability and/or mouthfeel of soft sweets.
  • the method comprises preparing the soft sweets with sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises maltitol, selected Soluble sugar alcohol and sorbitol from one or more of erythritol, isomalt, xylitol, lactitol, and mannitol, characterized in that the maltitol, the soluble sugar alcohol and The weight ratio of the sorbitol is 1:(0.10-0.65):(0.03-0.26), and the weight ratio of the maltitol and the glycerol is 1:(0.04-0.52).
  • the weight ratio of the maltitol, the glycerin and the pectin is 1:(0.20-0.40):(0.03-0.11).
  • the soluble sugar alcohol comprises erythritol. In some embodiments, the soluble sugar alcohol is erythritol. In some embodiments, the sugar alcohol is in solid or liquid form. In some embodiments, by weight, the gummy contains 10%-98% maltitol, 2.0%-20% soluble sugar alcohol, 0.5%-18% sorbitol, 0.5%-17% Glycerin and 0.5%-5% pectin.
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:(0.20-0.50):(0.10-0.20). In some embodiments, the weight ratio of the maltitol to the glycerin and the pectin is 1:(0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerin and the pectin is 1:(0.20-0.40):(0.06-0.10).
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1 :0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15 :0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12 or 1:0.49:0.12.
  • the weight ratio of the maltitol, the glycerin and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50 :0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08 , 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05.
  • Fig. 1 is a photograph of the jelly of each example of the present invention, which shows that the jelly of each example was inspected in an accelerated inspection box (the temperature of the accelerated box is 37°C, and the humidity is 75% relative humidity (RH)) after three months of accelerated inspection
  • the appearance of the water where the numbers in the lower right corner of each small figure correspond to the respective embodiments, that is, the numbers 1-23 correspond to the embodiments 1-23 respectively. It can be seen from Figure 1 that under accelerated conditions, no “droplets” or "mucus” or very little “droplets” or "mucus” appeared on the outer layer of each soft candy.
  • Figure 2 is a photo of the soft candy of each comparative example of the present invention, which shows each comparative example after three months of accelerated inspection in an accelerated inspection box (accelerated box temperature is 37°C, humidity is 75% relative humidity (RH))
  • accelerated box temperature is 37°C
  • humidity is 75% relative humidity (RH)
  • the appearance of the soft candies where the numbers in the lower right corner of each small figure correspond to the comparative examples, that is, the numbers 1, 6, 12, and 16 correspond to the comparative examples 1, 6, 12, and 16, respectively. It can be seen from Figure 2 that under accelerated conditions, more "water droplets” or "mucus" appeared on the outer layer of each soft candy, resulting in fog.
  • the invention provides a low-sugar or non-sugar type pectin soft candy and a preparation method thereof, so that the quality of the low-sugar or non-sugar type pectin soft candy is more stable, and the phenomenon of water out of the sugar body is avoided.
  • the low-sugar or sugar-free pectin soft candies of the present invention have moderate soft and hard sugar bodies, improved appearance and better mouthfeel.
  • a range is used as a shorthand for describing each value and all values in the range. Any value in the range such as an integer value, a value in increments of one hundredth (when the end of the range is two decimal places) or a value in one-thousandths (when the end of the range is three decimal places) Hour) can be selected as the end of the range.
  • the range 0.10-0.65 is used to describe all the values in the range, such as 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16...0.60, 0.61, 0.62, 0.63, 0.64, and 0.65 (in hundredths increments)
  • the value of includes all sub-ranges, such as 0.10-0.20, 0.20-0.30, 0.30-0.40, 0.40-0.50, 0.50-0.60, etc.
  • any range defined between any two aforementioned values literally means that any range can be selected from any two values listed before such phrase, regardless of whether the value is in the comparison of the list. The lower part is still in the higher part of the list. For example, a pair of values can be selected from two lower values, two higher values, or one lower value and one higher value.
  • Sugar alcohol is a kind of polyhydric alcohol containing more than two hydroxyl groups. However, sugar alcohol is different from polyhydric alcohols such as ethylene glycol, propylene glycol and pentaerythritol synthesized in petrochemical industry. Sugar alcohol can be prepared from a wide range of corresponding sugars, namely sugar The aldehyde group or ketone group on the molecule is reduced to a hydroxyl group to form a sugar alcohol. For example, reduction of glucose to produce sorbitol, reduction of xylose to produce xylitol, reduction of maltose to produce maltitol, and reduction of fructose to produce mannitol.
  • Sugar alcohol is not used by microorganisms in the oral cavity and does not lower the pH of the oral cavity, but will increase. Therefore, it does not corrode the teeth and is a good material for preventing dental caries.
  • Sugar alcohol has no effect on the rise of human blood sugar level and can provide a certain amount of calories for diabetic patients, so it can be used as a nutritional sweetener for diabetic patients to provide calories.
  • sucrose-free means that the amount of carbohydrate (sugar) per 100 grams of solid or 100 milliliters of liquid food is not more than 0.5 grams.
  • low sugar means that the amount of carbohydrate (sugar) per 100 grams of solid or 100 milliliters of liquid food is not more than 5 grams.
  • soluble sugar alcohol refers to a sugar alcohol that is soluble in water, and in the present invention especially refers to sugar alcohols other than maltitol and sorbitol, such as isomalt, xylitol, lactitol and Mannitol.
  • the water solubility can be determined by conventional technical means in the art.
  • the soft candy of the present invention comprises sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, one selected from erythritol, isomalt, xylitol, lactitol and mannitol, or A variety of soluble sugar alcohols and sorbitol or consist of them.
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:(0.10-0.65):(0.03-0.26), for example, 1:(0.10-0.25):(0.12 -0.25), 1:(0.20-0.50):(0.10-0.20), 1:(0.30-0.45):(0.06-0.15), 1:(0.50-0.65):(0.08-0.12), etc.
  • the weight ratio of the maltitol and the glycerol is 1: (0.04-0.52), for example, 1: (0.20-0.40), 1: (0.10-0.15), 1: (0.45-0.50), 1: (0.05-0.16) etc.
  • the weight ratio of the maltitol, the glycerin, and the pectin is 1: (0.04-0.52): (0.03-0.11), for example, 1: (0.04-0.52): (0.05-0.11) ), 1:(0.20-0.40):(0.06-0.10), 1:(0.10-0.15):(0.06-0.09), 1:(0.45-0.50):(0.05-0.10), 1:(0.05-0.16) ): (0.05-0.10) and so on.
  • the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1:0.62:0.24, 1:0.12:0.24, 1:0.61:0.04, 1:0.61:0.25, 1 :0.12:0.04, 1:0.62:0.04, 1:0.12:0.25, 1:0.20:0.07, 1:0.41:0.12, 1:0.35:0.12, 1:0.30:0.10, 1:0.31:0.12, 1:0.15 :0.05, 1:0.49:0.08, 1:0.35:0.04, 1:0.21:0.12, or 1:0.49:0.12, or within any range defined between any two of the foregoing values.
  • the weight ratio of the maltitol, the glycerin and the pectin is 1:0.49:0.11, 1:0.49:0.08, 1:0.49:0.10, 1:0.05:0.09, 1:0.50 :0.09, 1:0.05:0.05, 1:0.05:0.06, 1:0.49:0.07, 1:0.05:0.07, 1:0.09:0.07, 1:0.16:0.07, 1:0.27:0.07, 1:0.15:0.08 , 1:0.15:0.07, 1:0.41:0.06, 1:0.06:0.06, 1:0.14:0.08, 1:0.14:0.05 or 1:0.16:0.05, or any value defined between any two of the foregoing Within range.
  • the maltitol is a maltitol liquid. In some embodiments, the maltitol is 10%-98% by weight, such as 10%-15%, 15%-25%, 25%-35%, 35%-70%, 40%-65%, An amount of 45%-60% or 50%-55% is present in the soft candy, or may be present in the soft candy, for example, in an amount within any range defined between any two of the aforementioned values.
  • the soluble sugar alcohol is 2.0%-20% by weight, such as 2.0%-15%, 2.0%-12%, 2.0%-10%, 2.0%-5.0%, or 3.0%-4.0%
  • the amount of is present in the soft candy, or can be present in the soft candy, for example, in an amount within any range defined between any two of the aforementioned values.
  • the sorbitol is sorbitol liquid.
  • the sorbitol is 0.5%-18% by weight, such as 0.5%-1.0%, 1.0%-15%, 2.0%-10%, 3.0%-9.0%, or 4.0%-8.0%
  • the amount of is present in the soft candy, or can be present in the soft candy, for example, in an amount within any range defined between any two of the aforementioned values.
  • the glycerin is 0.5%-17% by weight, such as 0.8%-16%, 1.0%-15%, 2.0%-11%, 3.0%-9.0%, 4.0%-8.0% or 7.0% by weight.
  • the amount of %-9.0% is present in the soft candy, or may be present in the soft candy, for example, in an amount within any range defined between any two of the aforementioned values.
  • the pectin is 0.5%-5% by weight, such as 1%-3%, 1%-2%, 1.5%-2%, 1.5%-1.8%, or 1.7%-1.8%
  • the amount is present in the soft candy, or may be present in the soft candy, for example, in an amount within any range defined between any two of the aforementioned values.
  • the sour agent is present in an amount of 0-2.5% by weight, such as 0.3%-2.0%, 0.5%-1.0%, 0.8%-1.0%, 1.2%-1.8%, or 1.3%-1.5% In the soft candy.
  • the juice is present in the soft candy in an amount of 0-0.5% by weight, such as 0.1%-0.4% or 0.2%-0.3%.
  • the nutritional ingredients are present in an amount of 0-30% by weight, such as 0.01%-20%, 0.1%-10%, 1%-15%, 2%-8%, or 3%-5% In the soft candy.
  • the food flavor is present in the soft candy in an amount of 0-1.5% by weight, such as 0.2%-1.0%, 0.3%-0.8%, or 0.5%-0.7%.
  • the food coloring is present in the soft candy in an amount of 0-1% by weight, such as 0.2%-1.0%, 0.3%-0.8%, or 0.5%-0.7%.
  • water is present in the soft candy in an amount of 3%-30% by weight, such as 10%-30% or 20%-25%.
  • the usable sour agents, fruit juices, nutritional ingredients, food flavors and food colorings can be the sour agents, juices, nutritional ingredients, food flavors and food colorings described in the "Summary of the Invention" section.
  • the juice is apple juice.
  • the nutritional ingredients are selected from milk mineral salts, calcium, lutein esters, vitamin C, vitamin A, ferrous fumarate, tricalcium phosphate, vitamin E acetate, vitamin B1, vitamins B2, vitamin B6, vitamin A, krill oil and their combinations.
  • the sour agent is selected from citric acid, potassium citrate, sodium citrate, and combinations thereof.
  • the edible flavor is selected from strawberry flavor, orange flavor, lemon flavor and combinations thereof.
  • the food coloring is selected from the group consisting of cochineal, annatto, red radish, and combinations thereof.
  • the soft candy of the present invention may optionally contain other additives and ingredients.
  • the soft candy may include candy flavors, such as peanut butter flavors, vanilla flavors, chocolate flavors, etc., and combinations thereof.
  • the soft candy may also include processing aids, such as processing aids commonly used in confectionery technology. Additional flavoring agents, seasonings, coloring agents, inclusions, preservatives, antioxidants, excipients, etc. and combinations thereof can also be included in the soft candy in small amounts.
  • the gummies of the present invention may optionally contain vitamins, minerals, antioxidants, amino acids, essential oils, herbs, and polyphenols.
  • Preferred vitamins are, for example, vitamin A, vitamin C, vitamin D, vitamin E, vitamin K and its derivatives and/or provitamins.
  • Preferred vitamins also include B vitamins such as biotin, folic acid, niacin, nicotinamide, pantothenate, pyridoxine hydrochloride, riboflavin, thiamine hydrochloride and the like.
  • Minerals may include, but are not limited to, bromine, calcium, chromium, copper, iodine, iron, magnesium, manganese, phosphate, phosphorus, potassium, selenium, sodium, sulfur, and zinc.
  • Amino acids include, for example, arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, valine, alanine, Aspartic acid, glutamic acid, glutamine, glycine, serine, tyrosine, creatine, etc.
  • the soft candy of the present invention can be prepared as follows:
  • the dried soft candies are demoulded, and the final soft candies are obtained after polishing.
  • the present invention relates to a method for improving the appearance stability and/or mouthfeel of soft sweets, the method comprising preparing the soft sweets with sugar alcohol, glycerin and pectin, wherein the sugar alcohol, glycerin and Pectin is as defined in the "soft candy" section of the present invention.
  • the soft candy may contain other ingredients as defined in the "soft candy” section of the present invention, such as acidulant, fruit juice, nutritional ingredients, food flavor, food coloring, and other additives and ingredients.
  • the low-sugar or sugar-free pectin gums of Examples 1-23 and Comparative Examples 1, 6, 12, and 16 were prepared according to the formula composition in the following Table 1-3.
  • Table 1 Formulations of Examples 1-12 (unit: parts by weight)
  • the low-sugar or non-sugar type pectin gums of the Examples and Comparative Examples were prepared as follows:
  • pectin powder and soluble sugar alcohol erythritol, isomalt, xylitol, lactitol or mannitol
  • the dried low-sugar or sugar-free pectin jelly is demoulded, and the low-sugar or sugar-free pectin jelly is obtained after polishing.
  • Table 5 Texture score table of Examples and Comparative Examples
  • Example 1 and Comparative Example 1 As well as Example 6 and Comparative Example 6, it can be seen that when the ratio of maltitol, soluble sugar alcohol (such as erythritol), and sorbitol exceeds the specified range , The products all show water, and the product has high viscosity; through comparative example 1, it can also be seen that when the proportion of soluble sugar alcohol (for example, erythritol) among the three increases, the hardness of the product becomes larger.
  • Example 12 and Comparative Example 12 Example 16 and Comparative Example 16 when the ratio of maltitol to glycerin and/or pectin exceeds the specified range, the products all appear watery, and the product is highly viscous.

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Abstract

一种低糖或无糖型果胶软糖及其制备方法。所述软糖包含糖醇、甘油和果胶，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇的可溶性糖醇以及山梨糖醇，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，并且所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)。

Description

一种低糖或无糖型果胶软糖及其制备方法 技术领域
本发明涉及食品领域，特别是软糖食品加工技术。具体而言，本发明涉及一种低糖或无糖型果胶软糖及其制备方法。
背景技术
营养软糖现作为一种生活中的功能食品，越来越受到消费者的喜爱。市面上的糖果大多是以砂糖和糖浆作为甜味剂。对于糖尿病人，砂糖和糖浆会导致血糖升高，儿童青少年作为糖果的重要消费者之一，长期食用砂糖和糖浆为甜味剂的糖果，会导致龋齿；而另一个糖果的主要消费人群——年轻女性会因发胖等因素来控制糖的摄入。另外随着消费者对天然、健康概念的深入了解，植物胶基的软糖成为消费者的良好选择。果胶软糖具有质地柔软、结构细腻、口感爽快、耐温性好、货架期长等优点；其次，果胶作为植物来源的胶体深受素食主义者的喜爱，因此低糖或无糖型果胶软糖的需求趋于明显。然而，现有的低糖或无糖型果胶软糖产品存在众多的问题，其中比较突出的问题为在储存过程中出现出水的现象。
现有技术对低糖或无糖型果胶软糖储存过程中出现出水的现象的解决手段主要集中于密封装置的开发以及干燥剂的使用，但对低糖或无糖型果胶软糖本身的结构改进非常少。
CN103005118B提供了一种补铁软糖及其制备方法，使得所述补铁软糖产品质量更加稳定，避免出现糖体出水的现象。然而，该专利主要解决添加有铁元素的保健软糖不稳定，易出现糖体出水的问题，通过选择与补铁原料相适应的基糖组分(琼脂、明胶、果胶和麦芽糖醇)，避免补铁原料和基糖组分发生作用，维持软糖胶体体系的稳定，进而解决长时间放置后糖体出水的问题。另外，该基糖组分只适用于氯化高铁血红素，对其它补铁原料无效果。
CN109566828A公开了一种含有多种维生素的无糖型果胶软糖及其制备方法，其中所述软糖包含麦芽糖醇液20-60％、异麦芽酮糖醇20-60％、果胶1-4％和多种维生素。CN106106971A公开了一种含乳钙的无糖型果胶软糖及其制备方法，其中所述无糖型果胶软糖包含麦芽糖醇100-800份、山梨糖醇1-60份、赤藓糖醇10-60份、果胶15-60份、乳钙1-40份和酸味剂1-12份。CN107835641A公开了具有益生菌的甘油基橡皮糖果和泡沫糖果产品，其包含10％-40％甘油、40％-75％的至少一种糖或多元醇或其混合物、至少一种水胶体以及至少一种益生菌。CN110049689A公开了具有益生菌的基于甘油和蛋白质的泡沫糖果产品，其包含至少5％甘油、一种糖或多元醇或其混合物、至少一种不为明胶的蛋白质、至少 一种水胶体以及至少一种益生菌。然而，这些专利申请均没有解决低糖或无糖型果胶软糖储存过程中出现出水的现象，仅仅涉及营养成分的添加或者具体产品的生产。
因此，仍对具有良好的产品外观稳定性的低糖或无糖型果胶软糖产品存在需求。
发明内容
因此，本发明一个目的在于提供一种低糖或无糖型果胶软糖及其制备方法，使得该低糖或无糖型果胶软糖质量更加稳定，避免出现糖体出水的现象。本发明的另一个目的在于提供一种低糖或无糖型果胶软糖及其制备方法，使该低糖或无糖型果胶软糖的糖体软硬适中，以及使得外观和口感较佳。
本发明一方面涉及一种软糖，其包含糖醇、甘油和果胶，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇中的一种或多种的可溶性糖醇以及山梨糖醇，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，并且所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)。
在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1：(0.04-0.52)：(0.03-0.11)。在一些实施方案中，所述软糖是低糖或无糖型的。在一些实施方案中，所述糖醇由麦芽糖醇、可溶性糖醇和山梨糖醇组成。在一些实施方案中，所述可溶性糖醇为赤藓糖醇。在一些实施方案中，所述糖醇呈固体或液体形式。在一些实施方案中，所述软糖包含10％-98％的麦芽糖醇、2.0％-20％的可溶性糖醇、0.5％-18％的山梨糖醇、0.5％-17％的甘油和0.5％-5％的果胶。在一些实施方案中，所述软糖还包含选自以下的一种或多种：酸味剂、果汁、营养成分、食用香精和食用色素。在一些实施方案中，所述酸味剂选自以下的一种或多种：柠檬酸、苹果酸、乳酸、酒石酸、富马酸以及它们的可食用盐。在一些实施方案中，所述可食用盐为柠檬酸钠和/或柠檬酸钾。在一些实施方案中，所述果汁选自以下的一种或多种：苹果汁、树莓汁、蓝莓汁、草莓汁、樱桃汁、柠檬汁、桃汁、橙汁、香蕉汁、梨汁、甘蔗汁、复合莓果汁、葡萄汁、枣汁、荔枝汁、枸杞汁、石榴汁、黑加仑汁、胡萝卜汁、覆盆子汁、诺丽果汁、乌梅汁、发酵果蔬汁、蔓越莓汁、青梅汁、沙棘汁、猕猴桃汁、芒果汁、芹菜汁和胡萝卜汁。在一些实施方案中，所述营养成分为GB14880现行营养成分使用标准中允许使用的营养成分中的一种或两种以上的混合物。在一些实施方案中，所述营养成分选自以下的一种或多种：矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、褪黑素以及辅酶Q10。在一些实施方案中，所述矿物质类选自以下的一种或多种：钙、铁、锌、硒、镁、钾、钠、锰和铜。在一些实施方案中，所述维生素类选自以下的一种或多种：维生 素A、维生素D、维生素E、维生素C、B族维生素、叶酸和生物素。在一些实施方案中，所述氨基酸类为牛磺酸和/或赖氨酸。在一些实施方案中，所述Ω系多不饱和脂肪酸为Ω-3系多不饱和脂肪酸。在一些实施方案中，所述Ω-3系多不饱和脂肪酸为DHA或EPA。在一些实施方案中，所述营养成分为乳矿物盐。在一些实施方案中，所述食用香精选自以下的一种或多种：橙香精、柠檬香精、草莓香精、树莓香精、蓝莓香精、桃子香精、可乐香精、樱桃香精、香蕉香精、梨香精、黑胡萝卜香精、复合莓果香精、葡萄香精、枣香精、荔枝香精、枸杞香精、石榴香精、黑加仑香精、胡萝卜香精、覆盆子香精、诺丽果香精、乌梅香精、发酵果蔬香精、蔓越莓香精、青梅香精、沙棘香精、猕猴桃香精、芒果香精、杂果香精、青瓜香精、焦糖香精、咖啡香精和蜂蜜香精。在一些实施方案中，所述食用色素选自以下的一种或多种：胭脂树橙、胭脂虫红、β胡萝卜素、姜黄、焦糖色、二氧化钛、柠檬黄、亮蓝、诱惑红、辣椒红、葡萄皮红、红曲红、甜菜红、栀子蓝、栀子黄、萝卜红、日落黄、叶绿素铜钠盐、氧化铁、红花黄、苋菜红、赤藓红、靛蓝、新红、植物炭黑和叶黄素。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.20-0.50):(0.10-0.20)。在一些实施方案中，所述麦芽糖醇和所述甘油的重量比为1:(0.20-0.40)。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:(0.20-0.40):(0.06-0.10)。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:0.62:0.24、1:0.12:0.24、1:0.61:0.04、1:0.61:0.25、1:0.12:0.04、1:0.62:0.04、1:0.12:0.25、1:0.20:0.07、1:0.41:0.12、1:0.35:0.12、1:0.30:0.10、1:0.31:0.12、1:0.15:0.05、1:0.49:0.08、1:0.35:0.04、1:0.21:0.12或1:0.49:0.12。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:0.49:0.11、1:0.49:0.08、1:0.49:0.10、1:0.05:0.09、1:0.50:0.09、1:0.05:0.05、1:0.05:0.06、1:0.49:0.07、1:0.05:0.07、1:0.09:0.07、1:0.16:0.07、1:0.27:0.07、1:0.15:0.08、1:0.15:0.07、1:0.41:0.06、1:0.06:0.06、1:0.14:0.08、1:0.14:0.05或1:0.16:0.05。在一些实施方案中，以重量计，所述软糖包含0-2.5％的酸味剂、0-0.5％的果汁、0-30％的营养成分、0-1.5％食用香精和/或0-1％的食用色素。
本发明另一方面涉及一种制备本发明的软糖的方法，所述方法包括混合糖醇、甘油和果胶的步骤。在一些实施方案中，所述方法包括以下步骤：(1)胶液的制备：称取果胶和可溶性糖醇，将它们混匀并用热水充分溶解，得胶液；(2)熬煮：将麦芽糖醇、山梨糖醇与水混合，加热，熬煮浓缩至固形物含量为70％-90％，所得糖液保温备用；(3)调配：在(2)中加入胶液、甘油、任选的营养成分和任选的酸味剂，调配至固形物含量为70-80％后，得混合液，保温备用；(4)浇注成型：将制备好的混合液，85-120℃保温，浇注在模具 中，成型；(5)干燥：将得到的软糖在干燥温度为10-60℃，相对湿度为10％-70％RH条件下进行干燥；(6)脱模、后处理：将干燥后的软糖进行脱模，抛光后得到最终软糖。
本发明另一方面涉及一种改善软糖的外观稳定性和/或口感的方法，所述方法包括用糖醇、甘油和果胶制备所述软糖，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇中的一种或多种的可溶性糖醇以及山梨糖醇，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，并且所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:(0.20-0.40)：(0.03-0.11)。在一些实施方案中，所述可溶性糖醇包含赤藓糖醇。在一些实施方案中，所述可溶性糖醇为赤藓糖醇。在一些实施方案中，所述糖醇呈固体或液体形式。在一些实施方案中，以重量计，所述软糖包含10％-98％的麦芽糖醇、2.0％-20％的可溶性糖醇、0.5％-18％的山梨糖醇、0.5％-17％的甘油和0.5％-5％的果胶。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.20-0.50):(0.10-0.20)。在一些实施方案中，所述麦芽糖醇和所述甘油所述果胶的重量比为1:(0.20-0.40)。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:(0.20-0.40):(0.06-0.10)。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:0.62:0.24、1:0.12:0.24、1:0.61:0.04、1:0.61:0.25、1:0.12:0.04、1:0.62:0.04、1:0.12:0.25、1:0.20:0.07、1:0.41:0.12、1:0.35:0.12、1:0.30:0.10、1:0.31:0.12、1:0.15:0.05、1:0.49:0.08、1:0.35:0.04、1:0.21:0.12或1:0.49:0.12。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:0.49:0.11、1:0.49:0.08、1:0.49:0.10、1:0.05:0.09、1:0.50:0.09、1:0.05:0.05、1:0.05:0.06、1:0.49:0.07、1:0.05:0.07、1:0.09:0.07、1:0.16:0.07、1:0.27:0.07、1:0.15:0.08、1:0.15:0.07、1:0.41:0.06、1:0.06:0.06、1:0.14:0.08、1:0.14:0.05或1:0.16:0.05。
附图说明
图1为本发明的各实施例软糖的照片，其显示在加速考察箱(加速箱温度为37℃，湿度为75％相对湿度(RH))中加速考察三个月后各实施例软糖的外观出水情况，其中各小图右下角的数字对应于各个实施例，即数字1-23分别对应于实施例1-23。从图1可见，在加速条件下，各软糖外层并没有出现“水珠”或“粘液”或出现极少的“水珠”或“粘液”。
图2为本发明的各对比实施例软糖的照片，其显示在加速考察箱(加速箱温度为37℃，湿度为75％相对湿度(RH))中加速考察三个月后各对比实施例软糖的外观出水情况，其中各小图右下角的数字对应于各个对比实施例，即数字1、6、12和16分别对应于对比实 施例1、6、12和16。从图2可见，在加速条件下，各软糖外层出现较多的“水珠”或“粘液”，导致有雾气。
具体实施方式
参考用于说明的示例应用在下文中描述本发明的数个方面。应当理解的是，陈述许多具体细节、关系和方法来提供对本发明的充分理解。然而，在相关领域的普通技术人员将容易地认识到，可在不含一个或多个具体细节的情况下实施本发明或者可用其他方法来实施本发明。
本发明提供了一种低糖或无糖型果胶软糖及其制备方法，使得该低糖或无糖型果胶软糖质量更加稳定，避免出现糖体出水的现象。另外，本发明的低糖或无糖型果胶软糖具有软硬适中的糖体以及改善的外观和较佳的口感。
定义
本文所用的术语仅以描述具体的实施方案为目的而不意图限制本发明。除非上下文另有明确指示，否则本文所用的单数形式“一”、“一个”和“所述”也意图包括复数形式。此外，开放式的表述“包括”和“包含”解释为还可以含有没有述及的结构组成部分或方法步骤，但需要注意的是，该开放式的表述也涵盖仅由所述的组分和方法步骤组成的情形(即涵盖了封闭式表述“由……组成”的情形)。
如全文所用，范围用作描述该范围内的每个数值和所有数值的简写形式。范围内的任何数值例如整数值、以百分之一递增的值(当范围的端值为小数点后两位时)或以千分之一递增的值(当范围的端值为小数点后三位时)都可选做该范围的终点。例如，范围0.10-0.65用作描述该范围内的所有数值，例如0.10、0.11、0.12、0.13、0.14、0.15、0.16……0.60、0.61、0.62、0.63、0.64和0.65(以百分之一递增的值)，并且包括所有子范围，例如0.10-0.20、0.20-0.30、0.30-0.40、0.40-0.50、0.50-0.60等。
如本文所用的短语“在任何两个前述值之间限定的任何范围内”字面上意指可从这样的短语之前所列的任何两个值选择任何范围，而不管该值是在列表的较低部分中还是在列表的较高部分中。例如，可以从两个较低值、两个较高值、或一个较低值和一个较高值中选择一对值。
糖醇是一种多元醇，含有两个以上的羟基，但糖醇和石油化工合成的乙二醇、丙二醇、季戊四醇等多元醇不同，糖醇可以由来源广泛的、相应的糖来制备，即将糖分子上的醛基或酮基还原成羟基，而成糖醇。例如用葡萄糖还原生成山梨糖醇，木糖还原生成木糖醇，麦芽糖还原生成麦芽糖醇，果糖还原生成甘露糖醇等。目前开发的有山梨糖醇、甘露糖醇、 赤藓糖醇、麦芽糖醇、乳糖醇、木糖醇等，这些糖醇对酸、热有较高的稳定性，不容易发生美拉德反应，成为低热值食品甜味剂，广泛应用于低热值食品配方。
糖醇因不被口腔中微生物利用，又不使口腔pH降低，反而会上升，所以不腐蚀牙齿，是防龋齿的好材料。糖醇对人体血糖值上升无影响，且能为糖尿病人提供一定热量，所以可作为糖尿病人提供热量的营养性甜味剂。
如本文所用的术语“无糖”是指每100克固体或100毫升液体食品含碳水化合物(糖)量不高于0.5克。如本文所用的术语“低糖”是指每100克固体或100毫升液体食品含碳水化合物(糖)量不高于5克。
如本文所用的短语“可溶性糖醇”是指可溶于水的糖醇，在本发明中尤其是指麦芽糖醇和山梨糖醇以外的糖醇，例如异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇。水溶性可通过本领域的常规技术手段确定。
除非另有说明，否则本文所用的所有份数和百分比均为重量百分比。
除非另有说明，否则本文所用的所有科技术语具有本发明所属领域普通技术人员通常理解的含义。
软糖
本发明的软糖包含糖醇、甘油和果胶，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇中的一种或多种的可溶性糖醇以及山梨糖醇或者由它们组成。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，例如1:(0.10-0.25):(0.12-0.25)、1:(0.20-0.50):(0.10-0.20)、1:(0.30-0.45):(0.06-0.15)、1:(0.50-0.65):(0.08-0.12)等。在一些实施方案中，所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)，例如1:(0.20-0.40)、1:(0.10-0.15)、1:(0.45-0.50)、1:(0.05-0.16)等。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1：(0.04-0.52)：(0.03-0.11)，例如1：(0.04-0.52)：(0.05-0.11)、1:(0.20-0.40):(0.06-0.10)、1:(0.10-0.15):(0.06-0.09)、1:(0.45-0.50):(0.05-0.10)、1:(0.05-0.16):(0.05-0.10)等。在一些实施方案中，所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:0.62:0.24、1:0.12:0.24、1:0.61:0.04、1:0.61:0.25、1:0.12:0.04、1:0.62:0.04、1:0.12:0.25、1:0.20:0.07、1:0.41:0.12、1:0.35:0.12、1:0.30:0.10、1:0.31:0.12、1:0.15:0.05、1:0.49:0.08、1:0.35:0.04、1:0.21:0.12或1:0.49:0.12，或为在任何两个前述值之间限定的任何范围内。在一些实施方案中，所述麦芽糖醇、所述甘油和所述果胶的重量比为1:0.49:0.11、1:0.49:0.08、1:0.49:0.10、1:0.05:0.09、1:0.50:0.09、1:0.05:0.05、1:0.05:0.06、 1:0.49:0.07、1:0.05:0.07、1:0.09:0.07、1:0.16:0.07、1:0.27:0.07、1:0.15:0.08、1:0.15:0.07、1:0.41:0.06、1:0.06:0.06、1:0.14:0.08、1:0.14:0.05或1:0.16:0.05，或为在任何两个前述值之间限定的任何范围内。
在一些实施方案中，所述麦芽糖醇为麦芽糖醇液。在一些实施方案中，所述麦芽糖醇以重量计以10％-98％例如10％-15％、15％-25％、25％-35％、35％-70％、40％-65％、45％-60％或50％-55％的量存在于软糖中，或可以例如在任何两个前述值之间限定的任何范围内的量存在于软糖中。在一些实施方案中，所述可溶性糖醇以重量计以2.0％-20％例如2.0％-15％、2.0％-12％、2.0％-10％、2.0％-5.0％或3.0％-4.0％的量存在于软糖中，或可以例如在任何两个前述值之间限定的任何范围内的量存在于软糖中。在一些实施方案中，所述山梨糖醇为山梨糖醇液。在一些实施方案中，所述山梨糖醇以重量计以0.5％-18％例如0.5％-1.0％、1.0％-15％、2.0％-10％、3.0％-9.0％或4.0％-8.0％的量存在于软糖中，或可以例如在任何两个前述值之间限定的任何范围内的量存在于软糖中。在一些实施方案中，所述甘油以重量计以0.5％-17％例如0.8％-16％、1.0％-15％、2.0％-11％、3.0％-9.0％、4.0％-8.0％或7.0％-9.0％的量存在于软糖中，或可以例如在任何两个前述值之间限定的任何范围内的量存在于软糖中。在一些实施方案中，所述果胶以重量计以0.5％-5％例如1％-3％、1％-2％、1.5％-2％、1.5％-1.8％或1.7％-1.8％的量存在于软糖中，或可以例如在任何两个前述值之间限定的任何范围内的量存在于软糖中。
在一些实施方案中，以重量计，酸味剂以0-2.5％例如0.3％-2.0％、0.5％-1.0％、0.8％-1.0％、1.2％-1.8％或1.3％-1.5％的量存在于软糖中。在一些实施方案中，以重量计，果汁以0-0.5％例如0.1％-0.4％或0.2％-0.3％的量存在于软糖中。在一些实施方案中，以重量计，营养成分以0-30％例如0.01％-20％、0.1％-10％、1％-15％、2％-8％或3％-5％的量存在于软糖中。在一些实施方案中，以重量计，食用香精以0-1.5％例如0.2％-1.0％、0.3％-0.8％或0.5％-0.7％的量存在于软糖中。在一些实施方案中，以重量计，食用色素以0-1％例如0.2％-1.0％、0.3％-0.8％或0.5％-0.7％的量存在于软糖中。在一些实施方案中，以重量计，水以3％-30％例如10％-30％或20％-25％的量存在于软糖中。
可用的酸味剂、果汁、营养成分、食用香精和食用色素可如“发明内容”部分中所述的酸味剂、果汁、营养成分、食用香精和食用色素。在一个优选的实施方案中，所述果汁为苹果汁。在一个优选的实施方案中，所述营养成分选自乳矿物盐、钙、叶黄素酯、维生素C、维生素A、富马酸亚铁、磷酸三钙、维生素E醋酸酯、维生素B1、维生素B2、维生素B6、维生素A、磷虾油及它们的组合。在一个优选的实施方案中，所述酸味剂选自柠檬酸、 柠檬酸钾、柠檬酸钠及它们的组合。在一个优选的实施方案中，所述食用香精选自草莓香精、橙香精、柠檬香精及它们的组合。在一个优选的实施方案中，所述食用色素选自胭脂虫红、胭脂树橙、萝卜红及它们的组合。
另外，本发明的软糖还可任选包含其它添加剂和成分。所述软糖可以包括糖果调味剂，例如花生酱香料、香草调味剂、巧克力调味剂等及其组合。所述软糖也可以包括加工助剂，例如通常用于糖果工艺的加工助剂。额外的调味剂、调料、着色剂、内含物、防腐剂、抗氧化剂、赋形剂等及其组合同样可以以小量包括在所述软糖中。
本发明的软糖还可任选包含维生素、矿物质、抗氧化剂、氨基酸、精油、草药以及多酚。优选的维生素为例如维生素A、维生素C、维生素D、维生素E、维生素K及其衍生物和/或维生素原。优选的维生素还包括B族维生素例如生物素、叶酸、尼克酸、烟酰胺、泛酸盐、盐酸吡哆醇、核黄素、盐酸硫胺素等。矿物质可以包括但不限于溴、钙、铬、铜、碘、铁、镁、锰、磷酸盐、磷、钾、硒、钠、硫和锌。氨基酸包括例如精氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、甲硫氨酸、苯丙氨酸、苏氨酸、色氨酸、缬氨酸、丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、甘氨酸、丝氨酸、酪氨酸、肌酸等。
制备方法
本发明的软糖可如下制备：
(1)胶液的制备
称取果胶和可溶性糖醇，将它们混匀并用热水充分溶解，得胶液；
(2)熬煮
将麦芽糖醇、山梨糖醇与水混合，加热，熬煮浓缩至固形物含量为70％-90％，所得糖液保温备用；
(3)调配
在(2)中加入胶液、甘油、任选的营养成分和任选的酸味剂，调配至固形物含量为70-80％后，得混合液，保温备用；
(4)浇注成型
将制备好的混合液，85-120℃保温，浇注在模具中，成型；
(5)干燥
将得到的软糖在干燥温度为10-60℃，相对湿度为10％-70％RH条件下进行干燥；
(6)脱模、后处理
将干燥后的软糖进行脱模，抛光后得到最终软糖。
外观稳定性和/或口感的改善方法
软糖存在一个共性问题，即产品性质很不稳定，在放置一段时候后，胶体体系被破坏，发生糖体出水的情况，表面有“水珠”或“粘液”，不仅影响产品的感官，而且还严重影响产品的咀嚼性、口感、含量等内在质量。因此，本发明在一个方面涉及一种改善软糖的外观稳定性和/或口感的方法，所述方法包括用糖醇、甘油和果胶制备所述软糖，其中所述糖醇、甘油和果胶如本发明在“软糖”部分中所限定。在一些实施方案中，所述软糖可包含如本发明在“软糖”部分中所限定的其它成分，例如酸味剂、果汁、营养成分、食用香精、食用色素以及其它添加剂和成分。
虽然上文已描述了本发明的各种实施方案，但是应理解的是，其仅以实例的方式提供，而并非限制。对公开的实施方案的许多改变可依照本文的公开内容来进行，而不会背离本发明的精神或范围。因此，本发明的广度和范围不应受到任何上述的实施方案所限制。
实施例
除非另外说明，否则本文实施例所用的材料均市购获得，用于进行实验的各种具体实验方法均为本领域常规的实验方法或者按照制造商所建议的步骤和条件，并能由本领域技术人员根据需要常规地确定。以下对某些材料和方法进行了详述。
材料
Figure PCTCN2021079732-appb-000001
实施例1-23和对比实施例1、6、12和16
按照下表1-3中的配方组成制备实施例1-23和对比实施例1、6、12和16的低糖或无糖型果胶软糖。
表1：实施例1-12配方(单位：重量份)
Figure PCTCN2021079732-appb-000002
Figure PCTCN2021079732-appb-000003
Figure PCTCN2021079732-appb-000004
表2：实施例13-23配方(单位：重量份)
Figure PCTCN2021079732-appb-000005
Figure PCTCN2021079732-appb-000006
表3：对比实施例配方(单位：重量份)
Figure PCTCN2021079732-appb-000007
Figure PCTCN2021079732-appb-000008
实施例及对比实施例的低糖或无糖型果胶软糖如下制备：
(1)胶液的制备
称取上述果胶粉和可溶性糖醇(赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇或甘露糖醇)混匀后，用热水充分溶解后，得胶液；
(2)熬煮
将上述麦芽糖醇液与山梨糖醇液混合，加热，熬煮浓缩至固形物含量为70％-90％，所得糖液保温备用；
(3)调配
在(2)中加入胶液、甘油、营养成分、酸味剂，调配至固形物含量为70-80％后，得混合液，保温备用；
(4)浇注成型
将制备好的混合液，85-120℃保温，浇注在模具中，成型；
(5)干燥
将得到的低糖或无糖型果胶软糖干燥温度为10-60℃，相对湿度为10％-70％RH条件下进行干燥；
(6)脱模、后处理
干燥后的低糖或无糖型果胶软糖进行脱模，抛光后得到低糖或无糖型果胶软糖。
把实施例1-23和对比实施例1、6、12和16放在加速考察箱中加速考察三个月，加速箱温度为37℃，湿度为75％RH，观察外观出水情况。加速考察三个月后各实施例软糖的外观出水情况如图1和2所示。根据图1和2的实施例和对比实施例的出水情况对比，可以看出，控制麦芽糖醇、可溶性糖醇(例如赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇或甘露糖醇)和山梨糖醇的比例以及、麦芽糖醇和甘油的比例、尤其是麦芽糖醇、甘油和果胶的比例在本发明的范围内，可避免产品在储存中出现出水现象。
质构评分
使用TA质构仪通过TPA测试模式，分别取实施例和对比实施例的软糖产品测试(控制成品规格及形状一致，圆柱形，2.5g/粒)，每组样品平行测试10次，硬度及粘性结果如下：
表4：质构评分标准
Figure PCTCN2021079732-appb-000009
表5：实施例和对比实施例的质构评分表
Figure PCTCN2021079732-appb-000010
通过表5、实施例1和对比实施例1以及实施例6和对比实施例6可以看出，麦芽糖醇、可溶性糖醇(例如赤藓糖醇)、山梨糖醇三者的比例超出规定范围时，产品均出现出水现象，且产品的粘性大；通过对比实施例1还可以看出当可溶性糖醇(例如赤藓糖醇)在三者中的比例增大时，产品硬度变大。通过实施例12和对比实施例12、实施例16和对比实施例16，麦 芽糖醇与甘油和/或果胶的比例超出规定范围时，产品均出现出水现象，且产品的粘性大。通过对比实施例12可以看出当甘油在三者中的比例减小时，产品变硬，通过对比实施例16可以看出果胶在三者中的比例变小时，产品变软。以上实验结果表明，本发明通过控制麦芽糖醇与可溶性糖醇(例如赤藓糖醇)、麦芽糖醇与山梨糖醇、麦芽糖醇与甘油和任选的麦芽糖醇与果胶在本发明的比例范围内得到了口感柔软、储存过程外观稳定、不出水的产品。

Claims (10)

  1. 一种软糖，其包含糖醇、甘油和果胶，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇中的一种或多种的可溶性糖醇以及山梨糖醇，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，并且所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)。
  2. 如权利要求1所述的软糖，其特征在于所述麦芽糖醇、所述甘油和所述果胶的重量比为1：(0.04-0.52)：(0.03-0.11)。
  3. 如权利要求1或2所述的软糖，其特征在于所述糖醇由麦芽糖醇、可溶性糖醇和山梨糖醇组成；任选地所述可溶性糖醇为赤藓糖醇；任选地所述糖醇呈固体或液体形式；任选地以重量计，所述软糖包含10％-98％的麦芽糖醇、2.0％-20％的可溶性糖醇、0.5％-18％的山梨糖醇、0.5％-17％的甘油和0.5％-5％的果胶。
  4. 如权利要求1或2所述的软糖，其特征在于所述软糖还包含选自以下的一种或多种：酸味剂、果汁、营养成分、食用香精和食用色素；任选地所述酸味剂选自以下的一种或多种：柠檬酸、苹果酸、乳酸、酒石酸、富马酸以及它们的可食用盐；任选地所述可食用盐为柠檬酸钠和/或柠檬酸钾；任选地所述果汁选自以下的一种或多种：苹果汁、树莓汁、蓝莓汁、草莓汁、樱桃汁、柠檬汁、桃汁、橙汁、香蕉汁、梨汁、甘蔗汁、复合莓果汁、葡萄汁、枣汁、荔枝汁、枸杞汁、石榴汁、黑加仑汁、胡萝卜汁、覆盆子汁、诺丽果汁、乌梅汁、发酵果蔬汁、蔓越莓汁、青梅汁、沙棘汁、猕猴桃汁、芒果汁、芹菜汁和胡萝卜汁；任选地所述营养成分为GB14880现行营养成分使用标准中允许使用的营养成分中的一种或两种以上的混合物；任选地所述营养成分选自以下的一种或多种：矿物质类、维生素类、氨基酸类、蛋白质、多酚、苷类、黄酮、脂类、多糖、萜类、甾醇、Ω系多不饱和脂肪酸、酵母β-葡聚糖、左旋肉碱、褪黑素以及辅酶Q10；任选地所述矿物质类选自以下的一种或多种：钙、铁、锌、硒、镁、钾、钠、锰和铜；任选地所述维生素类选自以下的一种或多种：维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸和生物素；任选地所述氨基酸类为牛磺酸和/或赖氨酸；任选地所述Ω系多不饱和脂肪酸为Ω-3系多不饱和脂肪酸；任选地所述Ω-3系多不饱和脂肪酸为DHA或EPA；任选地所述营养成分为乳矿物盐；任选地所述食用香精选自以下的一种或多种：橙香精、柠檬香精、草莓香精、树莓香精、蓝莓香精、桃子香精、可乐香精、樱桃香精、香蕉香精、梨香精、黑胡萝卜香精、复合莓果香精、葡萄香精、枣香精、荔枝香精、枸杞香精、石榴香精、黑加仑香精、胡萝卜香精、覆盆子香精、诺丽果香精、乌梅香精、发酵果蔬香精、蔓越莓香精、青梅香精、沙棘香精、猕猴桃香精、芒果香精、杂果香精、青瓜香精、焦糖香精、咖啡香精和蜂蜜香精；任选地所述食用色素选自 以下的一种或多种：胭脂树橙、胭脂虫红、β胡萝卜素、姜黄、焦糖色、二氧化钛、柠檬黄、亮蓝、诱惑红、辣椒红、葡萄皮红、红曲红、甜菜红、栀子蓝、栀子黄、萝卜红、日落黄、叶绿素铜钠盐、氧化铁、红花黄、苋菜红、赤藓红、靛蓝、新红、植物炭黑和叶黄素。
  5. 如权利要求1或2所述的软糖，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.20-0.50):(0.10-0.20)；任选地所述麦芽糖醇和所述甘油的重量比为1:(0.20-0.40)；任选地所述麦芽糖醇、所述甘油和所述果胶的重量比为1:(0.20-0.40):(0.06-0.10)。
  6. 如权利要求1或2所述的软糖，其特征在于所述软糖是低糖或无糖型的。
  7. 一种制备如权利要求1-6中任一项所述的软糖的方法，其特征在于所述方法包括混合糖醇、甘油和果胶的步骤。
  8. 一种改善软糖的外观稳定性和/或口感的方法，所述方法包括用糖醇、甘油和果胶制备所述软糖，其中所述糖醇包含麦芽糖醇、选自赤藓糖醇、异麦芽酮糖醇、木糖醇、乳糖醇和甘露糖醇中的一种或多种的可溶性糖醇以及山梨糖醇，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.10-0.65):(0.03-0.26)，并且所述麦芽糖醇和所述甘油的重量比为1：(0.04-0.52)。
  9. 如权利要求8所述的方法，其特征在于所述麦芽糖醇、所述甘油和所述果胶的重量比为1：(0.04-0.52)：(0.03-0.11)；任选地所述可溶性糖醇为赤藓糖醇；任选地所述糖醇呈固体或液体形式；任选地以重量计，所述软糖包含10％-98％的麦芽糖醇、2.0％-20％的可溶性糖醇、0.5％-18％的山梨糖醇、0.5％-17％的甘油和0.5％-5％的果胶。
  10. 如权利要求8或9所述的方法，其特征在于所述麦芽糖醇、所述可溶性糖醇和所述山梨糖醇的重量比为1:(0.20-0.50):(0.10-0.20)；任选地所述麦芽糖醇和所述甘油的重量比为1:(0.20-0.40)；任选地所述麦芽糖醇、所述甘油和所述果胶的重量比为1:(0.20-0.40):(0.06-0.10)。
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