阅读说明：本技术 一种低糖或无糖型果胶软糖及其制备方法 (Low-sugar or sugar-free pectin soft sweets and preparation method thereof ) 是由 陈琼 崔绍华 乔倩 方素琼 于 2020-03-12 设计创作，主要内容包括：本发明涉及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,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)。(The invention relates to a low-sugar or sugar-free pectin soft candy and a preparation method thereof. The soft candy comprises a sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from erythritol, isomalt, xylitol, lactitol and mannitol, and sorbitol, characterized in that the weight ratio of maltitol, soluble sugar alcohol and sorbitol is 1 (0.10-0.65) to (0.03-0.26), and the weight ratio of maltitol and glycerol is 1: (0.04-0.52).)

1. A soft candy comprising a sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from one or more of erythritol, isomalt, xylitol, lactitol and mannitol, and sorbitol, characterized in that the weight ratio of maltitol, soluble sugar alcohol and sorbitol is 1 (0.10-0.65) to (0.03-0.26) and the weight ratio of maltitol and glycerol is 1: (0.04-0.52).

2. The fondant of claim 1, wherein the weight ratio of said maltitol, said glycerol and said pectin is 1: (0.04-0.52): (0.03-0.11).

3. The fondant according to claim 1 or 2, characterized in that the sugar alcohol consists of maltitol, soluble sugar alcohols and sorbitol; optionally the soluble sugar alcohol is erythritol; optionally the sugar alcohol is in solid or liquid form; optionally, the fondant comprises 10% -98% maltitol, 2.0% -20% soluble sugar alcohol, 0.5% -18% sorbitol, 0.5% -17% glycerol, and 0.5% -5% pectin by weight.

4. The fondant of claim 1 or 2, further comprising one or more selected from the group consisting of: sour agent, fruit juice, nutrient components, edible essence and edible pigment; optionally the acidulant is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, and edible salts thereof; optionally the edible salt is sodium citrate and/or potassium citrate; optionally 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, sugarcane juice, composite berry juice, grape juice, jujube juice, litchi juice, medlar juice, pomegranate juice, blackcurrant juice, carrot juice, raspberry juice, noni juice, blackberry juice, fermented fruit and vegetable juice, cranberry juice, green plum juice, sea buckthorn juice, kiwi juice, mango juice, celery juice, and carrot juice; optionally, the nutrient is one or a mixture of more than two of nutrient components allowed in the GB14880 current nutrient use standard; optionally the nutritional ingredient is selected from one or more of the following: minerals, vitamins, amino acids, proteins, polyphenols, glycosides, flavones, lipids, polysaccharides, terpenes, sterols, omega-polyunsaturated fatty acids, yeast beta-glucan, L-carnitine, melatonin, and coenzyme Q10; optionally the minerals are selected from one or more of the following: calcium, iron, zinc, selenium, magnesium, potassium, sodium, manganese, and copper; optionally the vitamins are selected from one or more of: vitamin a, vitamin D, vitamin E, vitamin C, B family vitamins, folic acid, and biotin; optionally the amino acids are taurine and/or lysine; optionally the omega-based polyunsaturated fatty acid is an omega-3-based polyunsaturated fatty acid; optionally the omega-3 polyunsaturated fatty acid is DHA or EPA; optionally the nutrient component is milk mineral salt; optionally the flavour ingredient is selected from one or more of the following: orange essence, lemon essence, strawberry essence, raspberry essence, blueberry essence, peach essence, cola essence, cherry essence, banana essence, pear essence, black carrot essence, composite berry fruit essence, grape essence, jujube essence, litchi essence, medlar essence, pomegranate essence, blackcurrant essence, carrot essence, raspberry essence, noni essence, dark plum essence, fermented fruit and vegetable essence, cranberry essence, green plum essence, sea buckthorn essence, kiwi fruit essence, mango essence, miscellaneous fruit essence, green melon essence, caramel essence, coffee essence and honey essence; optionally the food coloring is selected from one or more of the following: annatto, cochineal, beta carotene, turmeric, caramel color, titanium dioxide, lemon yellow, brilliant blue, allura red, paprika red, grape skin red, monascus red, beet red, gardenia blue, gardenia yellow, radish red, sunset yellow, sodium copper chlorophyllin, iron oxide, safflower yellow, amaranth, erythrosine, indigo, new red, vegetable carbon black, and lutein.

5. The fondant of claim 1 or 2, wherein the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.20-0.50) to (0.10-0.20); optionally the weight ratio of said maltitol to said glycerol is 1 (0.20-0.40); optionally the weight ratio of said maltitol, said glycerol and said pectin is 1 (0.20-0.40) to (0.06-0.10).

6. A fondant according to claim 1 or 2, characterized in that it is of the low-sugar or sugar-free type.

7. A method of preparing the fondant of any one of claims 1-6, comprising the step of mixing a sugar alcohol, glycerol, and pectin.

8. A method of improving the appearance stability and/or mouthfeel of a gummy candy comprising preparing the gummy candy with a sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from one or more of erythritol, isomalt, xylitol, lactitol and mannitol, and sorbitol, characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.10-0.65) to (0.03-0.26), and the weight ratio of maltitol and glycerol is 1: (0.04-0.52).

9. The method according to claim 8, characterized in that the weight ratio of maltitol, glycerol and pectin is 1: (0.04-0.52): (0.03-0.11); optionally the soluble sugar alcohol is erythritol; optionally the sugar alcohol is in solid or liquid form; optionally, the fondant comprises 10% -98% maltitol, 2.0% -20% soluble sugar alcohol, 0.5% -18% sorbitol, 0.5% -17% glycerol, and 0.5% -5% pectin by weight.

10. The method of claim 8 or 9 wherein the weight ratio of said maltitol, said soluble sugar alcohol and said sorbitol is 1 (0.20-0.50) to (0.10-0.20); optionally the weight ratio of said maltitol to said glycerol is 1 (0.20-0.40); optionally the weight ratio of said maltitol, said glycerol and said pectin is 1 (0.20-0.40) to (0.06-0.10).

Technical Field

The invention relates to the field of food, in particular to a soft sweet food processing technology. Specifically, the invention relates to a low-sugar or sugar-free pectin soft candy and a preparation method thereof.

Background

The nutritional soft sweets are taken as functional food in life and are increasingly popular with consumers. Most of the candies on the market use granulated sugar and syrup as sweeteners. For diabetics, granulated sugar and syrup can cause blood sugar to rise, children and teenagers are one of important consumers of candy, and long-term consumption of candy with granulated sugar and syrup as sweeteners can cause decayed teeth; while young women, the main consumer group of candy, can control the intake of the candy due to factors such as fatness. In addition, with the consumer's deep understanding of the natural, health concept, plant gum-based gummies have become a good choice for consumers. The pectin soft sweet has the advantages of soft texture, fine structure, refreshing and fast taste, good temperature resistance, long shelf life and the like; secondly, pectin is a plant-derived colloid that is well liked by vegetarians, and thus the demand for low-sugar or sugar-free pectin fondants tends to be obvious. However, the existing low-sugar or sugar-free pectin soft candy products have a lot of problems, and the prominent problem is the phenomenon of water generation during storage.

Disclosure of Invention

Therefore, an object of the present invention is to provide a low-sugar or sugar-free pectin soft candy and a preparation method thereof, which can make the quality of the low-sugar or sugar-free pectin soft candy more stable and avoid the phenomenon of sugar body water-out. Another object of the present invention is to provide a low-sugar or sugar-free pectin-containing soft candy having a moderate hardness and appearance and a good taste, and a method for preparing the same.

The invention relates to a soft candy, which comprises sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, soluble sugar alcohol selected from one or more of erythritol, isomalt, xylitol, lactitol and mannitol and sorbitol, and is characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.10-0.65) to (0.03-0.26), and the weight ratio of the maltitol and the glycerol is 1: (0.04-0.52).

In some embodiments, the weight ratio of the maltitol, the glycerol and the pectin is 1: (0.04-0.52): (0.03-0.11). In some embodiments, the fondant is a low-sugar or sugar-free type. In some embodiments, the sugar alcohol consists of maltitol, soluble sugar alcohol and sorbitol. In some embodiments, the soluble sugar alcohol is erythritol. In some embodiments, the sugar alcohol is in solid or liquid form. In some embodiments, the fondant comprises 10% -98% maltitol, 2.0% -20% soluble sugar alcohol, 0.5% -18% sorbitol, 0.5% -17% glycerol, and 0.5% -5% pectin. In some embodiments, the fondant further comprises one or more selected from the group consisting of: sour agent, fruit juice, nutrient components, edible essence and edible pigment. In some embodiments, the acidulant is selected from one or more of the following: citric acid, malic acid, lactic acid, tartaric acid, fumaric acid, and edible salts thereof. In some embodiments, the edible salt is sodium citrate and/or potassium citrate. In some embodiments, the fruit 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, sugarcane juice, composite berry juice, grape juice, jujube juice, litchi juice, medlar juice, pomegranate juice, blackcurrant juice, carrot juice, raspberry juice, noni juice, blackberry juice, fermented fruit and vegetable juice, cranberry juice, green plum juice, sea buckthorn juice, kiwi fruit juice, mango juice, celery juice, and carrot juice. In some embodiments, the nutritional ingredient is one or a mixture of two or more of the nutritional ingredients permitted in the current nutritional ingredient usage standard of GB 14880. In some embodiments, the nutritional ingredient is selected from one or more of the following: minerals, vitamins, amino acids, proteins, polyphenols, glycosides, flavones, lipids, polysaccharides, terpenes, sterols, omega-polyunsaturated fatty acids, yeast beta-glucan, L-carnitine, melatonin, and coenzyme Q10. In some embodiments, the mineral species is selected from one or more of the following: calcium, iron, zinc, selenium, magnesium, potassium, sodium, manganese and copper. In some embodiments, the vitamins are selected from one or more of the following: vitamin a, vitamin D, vitamin E, vitamin C, B complex vitamins, folic acid, and biotin. In some embodiments, the amino acids are taurine and/or lysine. In some embodiments, the omega-based polyunsaturated fatty acid is an omega-3-based polyunsaturated fatty acid. In some embodiments, the omega-3 based polyunsaturated fatty acid is DHA or EPA. In some embodiments, the nutrient component is milk mineral salt. In some embodiments, the flavorant is selected from one or more of the following: orange essence, lemon essence, strawberry essence, raspberry essence, blueberry essence, peach essence, cola essence, cherry essence, banana essence, pear essence, black carrot essence, composite berry fruit essence, grape essence, jujube essence, litchi essence, medlar essence, pomegranate essence, blackcurrant essence, carrot essence, raspberry essence, noni essence, dark plum essence, fermented fruit and vegetable essence, cranberry essence, green plum essence, sea buckthorn essence, kiwi fruit essence, mango essence, miscellaneous fruit essence, green melon essence, caramel essence, coffee essence and honey essence. In some embodiments, the food coloring is selected from one or more of the following: annatto, cochineal, beta carotene, turmeric, caramel color, titanium dioxide, lemon yellow, brilliant blue, allura red, paprika red, grape skin red, monascus red, beet red, gardenia blue, gardenia yellow, radish red, sunset yellow, sodium copper chlorophyllin, iron oxide, safflower yellow, amaranth, erythrosine, indigo, new red, vegetable carbon black, and lutein. In some embodiments, the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.20-0.50) to (0.10-0.20). In some embodiments, the weight ratio of the maltitol and the glycerol is 1 (0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerol, and the pectin is 1 (0.20-0.40) to (0.06-0.10). In some embodiments, 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. In some embodiments, the weight ratio of the maltitol, the glycerol, 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. In some embodiments, the fondant comprises 0-2.5% acidulant, 0-0.5% fruit juice, 0-30% nutritional ingredients, 0-1.5% flavor, and/or 0-1% food color by weight.

Another aspect of the present invention relates to a method for preparing the jelly of the present invention, which comprises the step of mixing a sugar alcohol, glycerol and pectin. In some embodiments, the method comprises the steps of: (1) preparing glue solution: weighing pectin and soluble sugar alcohol, mixing them uniformly, and fully dissolving them with hot water to obtain glue solution; (2) boiling: mixing maltitol and sorbitol with water, heating, decocting and concentrating until the solid content is 70% -90%, and keeping the temperature of the obtained sugar liquid for later use; (3) blending: adding the glue solution, the glycerol, the optional nutrient component and the optional sour agent into the mixture obtained in the step (2), blending until the solid content is 70-80%, obtaining mixed liquor, and keeping the temperature for later use; (4) and (3) casting molding: preserving the temperature of the prepared mixed solution at 85-120 ℃, pouring the mixed solution into a mold, and forming; (5) and (3) drying: drying the obtained soft candy at 10-60 deg.C and 10-70% RH relative humidity; (6) demolding and post-processing: and demolding the dried soft sweets, and polishing to obtain the final soft sweets.

In another aspect, the present invention relates to a method for improving the appearance stability and/or mouthfeel of a gummy comprising preparing the gummy with a sugar alcohol, glycerol and pectin, wherein the sugar alcohol comprises maltitol, a soluble sugar alcohol selected from one or more of erythritol, isomalt, xylitol, lactitol and mannitol, and sorbitol, characterized in that the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.10-0.65) to (0.03-0.26), and the weight ratio of the maltitol and the glycerol is 1: (0.04-0.52). In some embodiments, the weight ratio of the maltitol, the glycerol and the pectin is 1 (0.20-0.40): (0.03-0.11). In some embodiments, 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, the fondant comprises, by weight, 10% to 98% maltitol, 2.0% to 20% soluble sugar alcohol, 0.5% to 18% sorbitol, 0.5% to 17% glycerol, and 0.5% to 5% pectin. In some embodiments, the weight ratio of the maltitol, the soluble sugar alcohol and the sorbitol is 1 (0.20-0.50) to (0.10-0.20). In some embodiments, the weight ratio of said maltitol to said glycerol to said pectin is 1 (0.20-0.40). In some embodiments, the weight ratio of the maltitol, the glycerol, and the pectin is 1 (0.20-0.40) to (0.06-0.10). In some embodiments, 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. In some embodiments, the weight ratio of the maltitol, the glycerol, 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.

Drawings

FIG. 1 is a photograph of gummy candies according to various embodiments of the present invention, showing the appearance of water out of the gummy candies according to various embodiments after three months of accelerated speed examination in an accelerated speed examination chamber (the temperature of the acceleration chamber is 37 ℃ C., and the humidity is 75% Relative Humidity (RH)), wherein the numerals in the lower right corner of the panels correspond to the various embodiments, i.e., numerals 1-23 correspond to embodiments 1-23, respectively. As can be seen in FIG. 1, under accelerated conditions, there were no or very few "beads" or "slime" in the outer layers of each fondant.

Fig. 2 is a photograph of comparative example fondants of the present invention showing the appearance of water out of the comparative example fondants after three months of accelerated speed testing in an accelerated speed testing cabinet (37 ℃ in acceleration chamber temperature, 75% Relative Humidity (RH)), wherein the numbers in the lower right hand corner of the respective panels correspond to the respective comparative examples, i.e., numbers 1, 6, 12 and 16 correspond to comparative examples 1, 6, 12 and 16, respectively. As can be seen in FIG. 2, under accelerated conditions, more "water drops" or "slime" appear in the outer layers of each fondant, resulting in fog.

Detailed Description

Several aspects of the invention are described below with reference to example applications for illustration. It should be understood that numerous specific details, relationships, and methods are set forth to provide a full understanding of the invention. One skilled in the relevant art will readily recognize, however, that the invention can be practiced without one or more of the specific details, or with other methods.

The invention provides a low-sugar or sugar-free pectin soft sweet and a preparation method thereof, so that the low-sugar or sugar-free pectin soft sweet is more stable in quality, and the phenomenon of sugar body water yielding is avoided. In addition, the low-sugar or sugar-free pectin soft candy has a sugar body with moderate hardness, improved appearance and better mouthfeel.

Definition of

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. As used herein, the singular forms "a", "an" and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. Furthermore, the open-ended expressions "comprising" and "comprising" are to be interpreted as meaning that structural elements or method steps not mentioned can also be present, but it is to be noted that the open-ended expressions also cover the situation where only the stated components and method steps are present (i.e. the closed-ended expression "consisting of … …" is covered).

As used throughout, ranges are used as shorthand for describing each and every value that is within the range. Any number within the range, such as an integer value, a value that increments by one percent (when the end of the range is two decimal places), or a value that increments by one thousandth (when the end of the range is three decimal places) may be selected as the end point of the range. For example, a range of 0.10 to 0.65 is used to describe all values within that range, e.g., 0.10, 0.11, 0.12, 0.13, 0.14, 0.15, 0.16 … … 0.60.60, 0.61, 0.62, 0.63, 0.64, and 0.65 (in hundredths increments) and includes all sub-ranges, e.g., 0.10 to 0.20, 0.20 to 0.30, 0.30 to 0.40, 0.40 to 0.50, 0.50 to 0.60, and the like.

The phrase "in any range defined between any two of the preceding values," as used herein, literally means that any range can be selected from any two values listed before such phrase, regardless of whether the value is in the lower portion of the list or in the upper portion of the list. For example, a pair of values may be selected from two lower values, two higher values, or one lower value and one higher value.

Sugar alcohol is a polyhydric alcohol containing two or more hydroxyl groups, but unlike petrochemical polyols such as ethylene glycol, propylene glycol, pentaerythritol, and the like, sugar alcohol can be prepared from a wide variety of corresponding sugars, i.e., sugar alcohols obtained by reducing an aldehyde group or a ketone group on a sugar molecule into a hydroxyl group. For example, sorbitol is produced by reduction with glucose, xylitol is produced by reduction with xylose, maltitol is produced by reduction with maltose, and mannitol is produced by reduction with fructose. Sorbitol, mannitol, erythritol, maltitol, lactitol, xylitol and the like are developed at present, have high stability to acid and heat, are not easy to generate Maillard reaction, become low-calorific-value food sweeteners, and are widely applied to low-calorific-value food formulas.

The sugar alcohol is not utilized by microorganisms in the oral cavity, does not reduce the pH value of the oral cavity, but can rise, so the sugar alcohol does not erode the teeth and is a good material for preventing decayed teeth. The sugar alcohol has no influence on the blood sugar value rise of a human body, and can provide a certain amount of heat for the diabetics, so the sugar alcohol can be used as a nutritive sweetener for providing heat for the diabetics.

The term "sugar-free" as used herein means an amount of carbohydrate (sugar) of not more than 0.5 g per 100 g of solids or 100 ml of liquid food. The term "reduced sugar" as used herein means an amount of carbohydrate (sugar) of not more than 5g per 100 g of solid or 100 ml of liquid food.

The phrase "soluble sugar alcohol" as used herein refers to sugar alcohols soluble in water, in the present invention especially to sugar alcohols other than maltitol and sorbitol, such as isomalt, xylitol, lactitol and mannitol. Water solubility can be determined by means of conventional techniques in the art.

All parts and percentages used herein are by weight unless otherwise indicated.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

Soft sweet

The soft candy of the present invention comprises a sugar alcohol, glycerin and pectin, wherein the sugar alcohol comprises or consists of maltitol, soluble sugar alcohol selected from one or more of erythritol, isomalt, xylitol, lactitol and mannitol, and sorbitol. In some embodiments, the weight ratio of the maltitol, the soluble sugar alcohol, and the sorbitol is 1 (0.10-0.65): 0.03-0.26, such as 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, and the like. In some embodiments, 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. In some embodiments, the weight ratio of the maltitol, the glycerol 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, etc. In some embodiments, 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 any range defined between any two of the foregoing values. In some embodiments, the weight ratio of the maltitol, the glycerol, 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 range defined between any two of the foregoing values.

In some embodiments, the maltitol is maltitol liquor. In some embodiments, the maltitol is present in the fondant in an amount of 10% to 98% by weight, e.g., 10% to 15%, 15% to 25%, 25% to 35%, 35% to 70%, 40% to 65%, 45% to 60%, or 50% to 55%, or may be present in the fondant, e.g., in an amount within any range defined between any two of the foregoing values. In some embodiments, the soluble sugar alcohol is present in the fondant in an amount of 2.0% to 20% by weight, e.g., 2.0% to 15%, 2.0% to 12%, 2.0% to 10%, 2.0% to 5.0%, or 3.0% to 4.0%, or can be present in the fondant in an amount, e.g., within any range defined between any two of the foregoing values. In some embodiments, the sorbitol is sorbitol solution. In some embodiments, the sorbitol is present in the fondant in an amount of 0.5% to 18% by weight, e.g., 0.5% to 1.0%, 1.0% to 15%, 2.0% to 10%, 3.0% to 9.0%, or 4.0% to 8.0%, or can be present in the fondant in an amount, e.g., within any range defined between any two of the foregoing values. In some embodiments, the glycerol is present in the fondant in an amount of 0.5% to 17% by weight, e.g., 0.8% to 16%, 1.0% to 15%, 2.0% to 11%, 3.0% to 9.0%, 4.0% to 8.0%, or 7.0% to 9.0%, or can be present in the fondant in an amount, e.g., within any range defined between any two of the foregoing values. In some embodiments, the pectin is present in the fondant in an amount of 0.5% to 5% by weight, e.g., 1% to 3%, 1% to 2%, 1.5% to 1.8%, or 1.7% to 1.8%, or can be present in the fondant, e.g., in an amount within any range defined between any two of the foregoing values.

In some embodiments, the acidulant is present in the fondant in an amount of 0-2.5% by weight, e.g., 0.3% -2.0%, 0.5% -1.0%, 0.8% -1.0%, 1.2% -1.8%, or 1.3% -1.5%. In some embodiments, the fruit juice is present in the fondant in an amount of 0-0.5% by weight, e.g., 0.1% to 0.4% or 0.2% to 0.3%. In some embodiments, the nutritional ingredients are present in the fondant in an amount of 0-30% by weight, e.g., 0.01% -20%, 0.1% -10%, 1% -15%, 2% -8%, or 3% -5%. In some embodiments, the flavorant is present in the fondant in an amount of 0-1.5%, e.g., 0.2% -1.0%, 0.3% -0.8%, or 0.5% -0.7% by weight. In some embodiments, the food coloring is present in the fondant in an amount of 0-1% by weight, e.g., 0.2% -1.0%, 0.3% -0.8%, or 0.5% -0.7%. In some embodiments, water is present in the fondant in an amount of 3% to 30% by weight, e.g., 10% to 30% or 20% to 25% by weight.

The acidulants, fruit juices, nutrients, flavorants and colorants that may be used may be as described in the summary of the invention section. In a preferred embodiment, the fruit juice is apple juice. In a preferred embodiment, the nutritional ingredient is selected from the group consisting of milk mineral salts, calcium, lutein esters, vitamin C, vitamin a, ferrous fumarate, tricalcium phosphate, vitamin E acetate, vitamin B1, vitamin B2, vitamin B6, vitamin a, krill oil, and combinations thereof. In a preferred embodiment, the acidulant is selected from the group consisting of citric acid, potassium citrate, sodium citrate and combinations thereof. In a preferred embodiment, the flavorants are selected from the group consisting of strawberry flavor, orange flavor, lemon flavor, and combinations thereof. In a preferred embodiment, the food color is selected from cochineal, annatto, radish red, and combinations thereof.

In addition, the fondant of the present invention can optionally comprise other additives and ingredients. The fondant can include a candy flavor, such as a peanut butter flavor, vanilla flavor, chocolate flavor, and the like, and combinations thereof. The fondant may also include processing aids, such as those typically used in the confectionery art. Additional flavoring agents, seasonings, coloring agents, inclusions, preservatives, antioxidants, excipients, and the like, and combinations thereof, can also be included in the gummy candy in small amounts.

The soft candy of the present invention may optionally further comprise 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 derivatives thereof and/or provitamins. Preferred vitamins also include B vitamins such as biotin, folic acid, nicotinic acid, niacinamide, 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, and the like.

Preparation method

The soft candy of the invention can be prepared as follows:

(1) preparation of glue solution

Weighing pectin and soluble sugar alcohol, mixing them uniformly, and fully dissolving them with hot water to obtain glue solution;

(2) decocting and boiling

Mixing maltitol and sorbitol with water, heating, decocting and concentrating until the solid content is 70% -90%, and keeping the temperature of the obtained sugar liquid for later use;

(3) blending

Adding the glue solution, the glycerol, the optional nutrient component and the optional sour agent into the mixture obtained in the step (2), blending until the solid content is 70-80%, obtaining mixed liquor, and keeping the temperature for later use;

(4) casting molding

Preserving the temperature of the prepared mixed solution at 85-120 ℃, pouring the mixed solution into a mold, and forming;

(5) drying

Drying the obtained soft candy at 10-60 deg.C and 10-70% RH relative humidity;

(6) demolding and post-treatment

And demolding the dried soft sweets, and polishing to obtain the final soft sweets.

Method for improving appearance stability and/or mouthfeel

The soft sweets have a common problem that the product is unstable in property, a colloid system is damaged after the soft sweets are placed for a period of time, the situation that the soft sweets are watered occurs, water drops or mucus exist on the surface of the soft sweets, the sense of the soft sweets is influenced, and the inherent quality of the soft sweets, such as chewiness, mouthfeel, content and the like, is also seriously influenced. Accordingly, the present invention relates in one aspect to a method for improving the appearance stability and/or mouthfeel of a gummy comprising preparing the gummy with a sugar alcohol, glycerol and pectin, wherein the sugar alcohol, glycerol and pectin are as described herein "Soft sweet"is defined in the section. In some embodiments, the gummy can comprise a composition as described herein "Soft sweetOther ingredients defined in the section, such as acidulants, fruit juices, nutritional ingredients, flavorants, food colors, and other additives and ingredients.

While various embodiments of the present invention have been described above, it should be understood that they have been presented by way of example only, and not limitation. Many modifications to the disclosed embodiments can be made in accordance with the disclosure herein without departing from the spirit or scope of the invention. Thus, the breadth and scope of the present invention should not be limited by any of the above-described embodiments.