阅读说明：本技术 富含花青素的软糖及制作工艺 (Soft sweet rich in anthocyanin and preparation process ) 是由 刘帮迪 孙洁 陈飞 周悦 李岚欣 赵泽众 卢清琛 孙静 柯泽华 童颖 于 2021-08-13 设计创作，主要内容包括：本发明提供一种富含花青素的软糖及制作工艺。本发明通过对不同浓缩果汁和果粉组成的多元花青素复合配方在软糖加工工艺后,对花青素含量的保护能力进行研究,探究多元花色苷复合配方的抗加热能力；并针对植物花青素在热加工过程不耐高温的特性,对调酸、熬糖、熬胶和果汁果粉添加的工艺进行流程优化。结果表明,本发明提供的富含花青素软糖复合配方和优化工艺流程对六种不同类别花青素和其他含花色苷物质在糖果热加工中有显著地保护作用。(The invention provides anthocyanin-rich soft sweets and a preparation process thereof. According to the invention, after the processing technology of the soft sweets, the protection capability of anthocyanin content is researched by a multi-element anthocyanin composite formula consisting of different concentrated fruit juices and fruit powder, and the anti-heating capability of the multi-element anthocyanin composite formula is explored; and aiming at the characteristic that the plant anthocyanin cannot resist high temperature in the thermal processing process, the processes of adjusting acidity, decocting sugar, decocting gum and adding fruit juice and fruit powder are optimized. The results show that the anthocyanin-rich soft sweet compound formula and the optimized process flow provided by the invention have a remarkable protection effect on six different types of anthocyanin and other anthocyanin-containing substances in candy thermal processing.)

1. The anthocyanin-rich soft candy is characterized by comprising the following components in percentage by mass: 7% of 8-time concentrated blueberry juice, 5% of 6-time concentrated cowberry juice, 3% of 6-time concentrated blackcurrant juice, 1.4% of blueberry powder with 25% of anthocyanin, 0.3% of cranberry powder with 25% of anthocyanin, 0.3% of elderberry powder with 25% of anthocyanin, 30% of white granulated sugar, 3% of glucose, 0.15% of citric acid, 0.1% of D-sodium erythorbate, 2% of agar, 2.5% of carrageenan and 45.25% of water; the water content of the soft candy is 18.0 + -1.0%.

2. The manufacturing process of the anthocyanin-rich soft sweets is characterized by comprising the following steps:

A. weighing the raw materials in proportion according to the mass percentage: 7% of 8-time concentrated blueberry juice, 5% of 6-time concentrated cowberry juice, 3% of 6-time concentrated blackcurrant juice, 1.4% of blueberry powder with 25% of anthocyanin, 0.3% of cranberry powder with 25% of anthocyanin, 0.3% of elderberry powder with 25% of anthocyanin, 30% of white granulated sugar, 3% of glucose, 0.15% of citric acid, 0.1% of D-sodium erythorbate, 2% of agar, 2.5% of carrageenan and 45.25% of water;

B. preparing a compound gel: adding water with the weight 20 times of that of the agar into the agar, and swelling for 1 hour in a water bath at 60 ℃ to obtain an agar solution; adding water with the weight 30 times of that of the carrageenan into the carrageenan, and swelling for 1 hour in water bath at the temperature of 80 ℃ to obtain a carrageenan solution; mixing the agar solution and the carrageenan solution according to the volume ratio of 4:5, and preserving heat in a water bath at the temperature of 80 +/-2 ℃ for later use;

C. acid adjustment: dissolving citric acid with a small amount of water, adding into the compound gel, stirring, adding D-sodium erythorbate, stirring until the mixture is clear and has no precipitate, and then carrying out warm water bath for later use to obtain a solution I;

D. boiling sugar: separately decocting white granulated sugar and glucose, stabilizing the temperature by using a constant-temperature water bath kettle in the process of decocting sugar, setting the temperature to be 100 +/-10 ℃, and continuously stirring until the solid sugar is completely dissolved, wherein the decocting time is 20 min;

E. boiling glue: adding the solution I obtained in the step C into the decocted syrup obtained in the step D, fully mixing the solution I with the syrup under the stirring condition, decocting the mixture to a transparent colloid state at the temperature of 100 +/-10 ℃, stopping decocting when the soluble solid in the colloid reaches 70%, and preserving heat at the temperature of 80 ℃ for standing;

F. adding the berry powder and the concentrated berry juice: adding the concentrated blueberry juice, the concentrated cowberry juice, the concentrated blackcurrant juice, the blueberry powder, the cranberry powder and the elderberry powder into the colloid decocted in the step E in sequence, fully mixing the mixture with the colloid under the stirring condition until the color of the colloid is uniform and consistent and the powder is completely dissolved, and preserving heat at 65 ℃ for standing;

G. entering a mold: d, adding the colloid obtained in the step F into a mold for shape fixation;

H. and (3) drying: after the mold is filled, drying in a 45 ℃ forced air drying oven to remove part of water, wherein the drying time is 2 hours;

I. and (3) cooling: taking out the soft candy from the drying oven, cooling at 25 deg.C for 24 hr, and pouring out from the mold.

3. The anthocyanin-rich fondant made by the method of claim 2, having a water content of 18.0 ± 1.0%.

Technical Field

The invention relates to the field of food processing, in particular to anthocyanin-rich soft sweets and a preparation process thereof.

Background

The anthocyanin is a flavonoid polyphenol compound, called as anthocyanidin or anthocyanin, is mostly present in plants, is almost in a glycoside form in a natural state, is a water-soluble natural pigment, has high safety and has no specific toxicity to human bodies. The basic structure of the anthocyanin is 3,5, 7-trihydroxy-2-phenyl benzopyran, and the molecular weight of the natural anthocyanin found at present is about 400-1200 Da. The research finds that plants at home and abroad contain more than 20 anthocyanins and more than 250 isomerides of anthocyanins. According to the research of anthocyanin at home and abroad, the natural anthocyanin existing in plants is mainly divided into the following 6 types: pelargonidin, cyanidin, delphinidin, peoniflorin, morning glory pigment, and malvidin, which account for approximately 50%, 12%, 7%, and 7% of the anthocyanin content in nature, respectively.

A large number of in vitro biological and in vivo medical studies find that anthocyanins have the effects of inhibiting depression, resisting oxidation, protecting heart, inhibiting inflammatory reaction, preventing metabolic diseases, improving vision, and treating cardiovascular diseases, cancer and diabetes.

Anthocyanins are widely used in health foods and health foods. With the improvement of the life quality of people, more and more people pay attention to nutrition. Because of the numerous functionalities of anthocyanin, many food processing enterprises at home and abroad carry out industrial processing on agricultural product raw materials rich in anthocyanin to develop beverages, leisure foods, health-care foods and the like. At present, many fruit and vegetable processed foods such as fruit juice, fruit wine, jam, dried fruit, preserved fruit and the like are produced by taking blueberries, cowberries, blackcurrants, black rice and purple sweet potatoes as raw materials, and the fruits and vegetables have strong oxidation resistance and anthocyanin functionality after being processed, so the fruits and vegetables are often used in health care products and functional foods.

Instability and vulnerability of anthocyanins during processing. Researches show that the anthocyanin is high in activity and is easy to be interfered and influenced by external conditions such as environment, region, illumination, temperature, pH and the like to decompose, so that the application of the anthocyanin in the food processing industry is greatly limited. At present, the research of anthocyanin in food mainly remains the change research of anthocyanin in food with agricultural product morphology, such as preserved fruit, dried fruit, jam, fruit juice and the like. Related researches such as Zhang Yanfei selects purple eggplant as a raw material, a simple food system, a complex food system and a real food system are designed, the change rule of anthocyanin in different thermal processing modes is researched, and the anthocyanin is remarkably reduced in the steaming, boiling and frying processes. The damage of the eggplant peel anthocyanin caused by steaming is stronger than that caused by boiling; frying is the strongest processing mode for destroying the anthocyanin of the eggplant peel. Li jin xing and so on^[i]Researches show that the anthocyanin in the blueberry juice is relatively stable when the pH value is less than or equal to 3, has good stability below 60 ℃, is relatively sensitive to high temperature and light, and can be increased by Vc. Therefore, the proper pH value should be kept in the blueberry processing process, the proper amount of Vc can be added, high-temperature processing is avoided, and a light-resistant material is selected for juice packaging. Fe³⁺And Mg with a concentration of 0.1mol/L²⁺The stability of anthocyanin in the fruit juice is damaged; mg at a concentration of less than 0.05mol/L²⁺Can increase the stability of anthocyanin in fruit juice. Therefore, purified water should be used in juice processing. When the processing characteristics of the rabbit-eye blueberry variety are analyzed, the fact that the blueberry anthocyanin is high in absorbance, good in stability and red in color at low pH is found, when the pH is increased, the absorbance is gradually reduced, the color of the solution is gradually changed to blue-purple, and therefore the acid pH is suitable for preservation of the blueberry anthocyanin. The antioxidant activity and stability of blueberry anthocyanin are researched by Zhouyihong and the like, so that the blueberry anthocyanin is relatively unstable in the environments of strong light, alkalinity, high temperature and ascorbic acid, and glucose and citric acid have certain protection effect on the stability of the blueberry anthocyanin.

At present, relatively few researches on property transformation rules and antioxidant function changes of anthocyanin are added in industrial processing. For example, a food processing method in which the processing flow is long and the change in the physical state of the food before and after processing is large, such as candies, baked products, and fermented foods. Daravignas and the like find that the contents of sugar and degradation products thereof in the solution can influence the stability of the anthocyanin, the existence of high-concentration sugar can slow down the reaction of the anthocyanin for generating pseudo-alkali form, so that the color of the anthocyanin is protected, and the existence of low-concentration sugar and disaccharide can accelerate the degradation of the anthocyanin by more monosaccharide. Different covers are adopted for the anthocyanin drink packages by Jiaying and the like, and the bottle body with higher shading rate has better anthocyanin stability. Therefore, how to improve the stability of anthocyanin and keep the content of anthocyanin as much as possible in the deep food processing process becomes an industry problem to be solved urgently.

Research progress of the small berry anthocyanidin shows that the content of the small berry anthocyanidin represented by blueberry, cowberry fruit, cranberry, blackcurrant, black medlar and the like is extremely high, and the anthocyanidin processed products (such as fruit powder, pigment and the like) are widely applied to various industries. However, at the present stage, the stability of anthocyanin cannot be effectively maintained by adopting the conventional intensive food processing technologies such as candy, fermentation and baking, and particularly, the anthocyanin cannot be easily retained by aiming at the small berry anthocyanin. Generally, the more complicated the manufacturing process, the more often the anthocyanin content in the finished product fails to meet the desired goal, and therefore, how to improve the existing process flow to increase the anthocyanin content in the final product is a troublesome problem in the manufacture of intensive food.

In the processing research of lycium ruthenicum anthocyanin capsules, it is reported that improper processing process conditions and formulas can cause 76.5% of effectiveness loss after lycium ruthenicum anthocyanin is prepared into capsules. Research on purple sweet potato fermented wine shows that anthocyanin tends to rise first and then fall in a fermentation period, and the anthocyanin is lost when the fermentation time is too long.

Disclosure of Invention

The invention provides the anthocyanin-rich soft sweet and the preparation process, which solve the problem that the anthocyanin added from the external source is not easy to retain in the candy processing process. Because "sugar cooking" is a heating process in the candy processing process, the process is presumed to be a key step influencing the anthocyanin content and the anthocyanin composition in the final candy according to the characteristics of influencing the anthocyanin content and stability under the conditions of different temperatures, different pH values and different antioxidant substances.

The invention has the following conception: (1) the multi-element anthocyanin is added from sources, is rich in 6 natural plant anthocyanins, generates antioxidant effect among different bioactive substances, and maximally retains anthocyanin types. (2) The process optimization is carried out on the sugar boiling heating link in the soft candy processing process, so that the phenomenon of thermal decomposition due to heating can be avoided after the raw materials rich in anthocyanin are added to the maximum extent. (3) Citric acid and D-sodium erythorbate are reasonably added to serve as an acidity regulator. Not only can be used for preparing the optimal sugar-acid ratio and taste, but also can be used for reducing the pH value and enhancing the oxidation resistance of the colloid to protect the anthocyanin in the processing process of the soft sweets.

The invention provides anthocyanin-rich soft sweets which are prepared from the following components in percentage by mass: 7% of 8-time concentrated blueberry juice, 5% of 6-time concentrated cowberry juice, 3% of 6-time concentrated blackcurrant juice, 1.4% of blueberry powder with 25% of anthocyanin, 0.3% of cranberry powder with 25% of anthocyanin, 0.3% of elderberry powder with 25% of anthocyanin, 30% of white granulated sugar, 3% of glucose, 0.15% of citric acid, 0.1% of D-sodium erythorbate, 2% of agar, 2.5% of carrageenan and 45.25% of water; the water content of the soft candy is 18.0 + -1.0%.

The invention also provides a preparation process of the anthocyanin-rich soft sweets, which comprises the following steps:

A. weighing the raw materials in proportion according to the mass percentage: 7% of 8-time concentrated blueberry juice, 5% of 6-time concentrated cowberry juice, 3% of 6-time concentrated blackcurrant juice, 1.4% of blueberry powder with 25% of anthocyanin, 0.3% of cranberry powder with 25% of anthocyanin, 0.3% of elderberry powder with 25% of anthocyanin, 30% of white granulated sugar, 3% of glucose, 0.15% of citric acid, 0.1% of D-sodium erythorbate, 2% of agar, 2.5% of carrageenan and 45.25% of water;

B. preparing a compound gel: adding water with the weight 20 times of that of the agar into the agar, and swelling for 1 hour in a water bath at 60 ℃ to obtain an agar solution; adding water with the weight 30 times of that of the carrageenan into the carrageenan, and swelling for 1 hour in water bath at the temperature of 80 ℃ to obtain a carrageenan solution; swelling while stirring the colloid to avoid forming a glue film on the surface; mixing the agar solution and the carrageenan solution according to the volume ratio of 4:5, and preserving heat in a water bath at the temperature of 80 +/-2 ℃ for later use;

C. acid adjustment: dissolving citric acid with a small amount of water, adding into the compound gel, stirring, adding D-sodium erythorbate, stirring until the mixture is clear and has no precipitate, and then carrying out warm water bath for later use to obtain a solution I;

D. boiling sugar: separately decocting white granulated sugar and glucose, stabilizing the temperature by using a constant-temperature water bath kettle in the process of decocting sugar, setting the temperature to be 100 +/-10 ℃, and continuously stirring until the solid sugar is completely dissolved, wherein the decocting time is 20 min;

E. boiling glue: adding the solution I obtained in the step C into the decocted syrup obtained in the step D, fully mixing the solution I with the syrup under the stirring condition, decocting the mixture to a transparent colloid state at the temperature of 100 +/-10 ℃, stopping decocting when the soluble solid in the colloid reaches 70%, and preserving heat at the temperature of 80 ℃ for standing (so as to prevent solidification);

F. adding the berry powder and the concentrated berry juice: adding the concentrated blueberry juice, the concentrated cowberry juice, the concentrated blackcurrant juice, the blueberry powder, the cranberry powder and the elderberry powder into the colloid decocted in the step E in sequence, fully mixing the mixture with the colloid under the stirring condition until the color of the colloid is uniform and consistent and the powder is completely dissolved, and preserving heat at 65 ℃ for placing (so as to prevent the colloid from being solidified too fast);

G. entering a mold: d, adding the colloid obtained in the step F into a mold for shape fixation;

H. and (3) drying: after the mold is filled, drying in a 45 ℃ forced air drying oven to remove part of water, wherein the drying time is 2 hours;

I. and (3) cooling: taking out the soft candy from the drying oven, cooling at 25 deg.C for 24 hr, and pouring out from the mold.

The anthocyanin-rich soft candy prepared by the method has a water content of 18.0 +/-1.0%.

In the invention, the berry juice used for preparing the anthocyanin soft sweets can be selected from cranberry, raspberry (including elderberry), medlar (including black medlar), cherry (including acerola cherry), mulberry, waxberry and other berry-derived berry juice besides blueberry juice, cowberry juice and blackcurrant juice. Pulping berry directly, or peeling berry, removing core, and pulping to obtain berry juice.

In the present invention, the acidity regulator used for acid adjustment may be tartaric acid, lactic acid, malic acid, tartaric acid, phosphoric acid, acetic acid, fumaric acid, etc. in addition to citric acid and sodium D-erythorbate.

In the invention, the raw materials for preparing the compound gel can be agar and edible carrageenan, and can also be common edible gum available in the market, including but not limited to flaxseed gum, curdlan, gellan gum, pullulan, gelatin, xanthan gum, guar gum and the like.

By the technical scheme, the invention at least has the following advantages and beneficial effects:

according to the invention, after the processing technology of the soft sweets, the protection capability of anthocyanin content is researched by a multi-element anthocyanin composite formula consisting of different concentrated fruit juices and fruit powder, and the anti-heating capability of the multi-element anthocyanin composite formula is explored; and aiming at the characteristic that the plant anthocyanin cannot resist high temperature in the thermal processing process, the processes of adjusting acidity, decocting sugar, decocting gum and adding fruit juice and fruit powder are optimized. The results show that the anthocyanin-rich soft sweet compound formula and the optimized process flow provided by the invention have a remarkable protection effect on six different types of anthocyanin and other anthocyanin-containing substances in candy thermal processing.

Drawings

Fig. 1 shows the optimized process for preparing anthocyanin-rich soft sweets in example 1 of the invention.

Fig. 2 is a process for preparing a conventional jelly.

FIG. 3 is a graph showing the effect of the formulation and processing of the present invention on the variety of natural plant anthocyanins in a confectionery according to example 1 of the present invention.

FIG. 4 is a graph showing the effect of comparative example 1 on the variety of different natural plant anthocyanins in a confection using a conventional blueberry formula.

Fig. 5 is a graph showing the effect of comparative example 2 on the variety of different natural plant anthocyanins in a confection using a conventional blueberry formula.

FIG. 6 is a graph showing the effect of anthocyanin-rich fondant formulations and processing techniques of the present invention on the rate of anthocyanin loss in processed confections.

FIG. 7 is a graph showing the effect of varying amounts of sodium D-erythorbate on the total anthocyanin content of processed confections in a preferred embodiment of the invention.

FIG. 8 is a graph showing the effect of different amounts of sodium D-erythorbate on eating characteristics in a preferred embodiment of the present invention.

Detailed Description

The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art, and the raw materials used are commercially available products.

The 8-fold concentrated blueberry juice used in the examples below was purchased from Zhejiang blue, McGmbH at a concentration of 8-fold concentration, i.e., 8kg of raw juice was concentrated to 1kg of concentrated blueberry juice. The processing technology of the concentrated fruit juice comprises the following steps: selecting raw materials, cleaning, removing rotten fruits, sterilizing, crushing, heating fruit pulp at 35 ℃, squeezing the fruit pulp, filtering fruit residues, performing enzymolysis and clarification, performing ultrafiltration, performing evaporation concentration at 55-95 ℃, and canning concentrated juice.

The 6-fold concentrated cowberry juice is purchased from Zhejiang blue Mei corporation, and the concentration multiple is 6-fold concentration, namely 6kg of raw juice is concentrated into 1kg of concentrated cowberry juice. The processing technology of the concentrated fruit juice comprises the following steps: selecting raw materials, cleaning, removing rotten fruits, sterilizing, crushing, heating fruit pulp at 35 ℃, squeezing the fruit pulp, filtering fruit residues, performing enzymolysis and clarification, performing ultrafiltration, performing evaporation concentration at 55-95 ℃, and canning concentrated juice.

6 times concentrated blackcurrant juice, which is purchased from Zhejiang blue Mei Bing Ltd, and the concentration multiple is 6 times concentrated, namely 6kg of raw fruit juice is concentrated to 1kg of concentrated cowberry fruit juice. The processing technology of the concentrated fruit juice comprises the following steps: selecting raw materials, cleaning, removing rotten fruits, sterilizing, crushing, heating fruit pulp at 35 ℃, squeezing the fruit pulp, filtering fruit residues, performing enzymolysis and clarification, performing ultrafiltration, performing evaporation concentration at 55-95 ℃, and canning concentrated juice.

Blueberry powder with 25% of anthocyanin content is purchased from Xianhua Heng Biotech Co., Ltd, and the anthocyanin determination method is high performance liquid chromatography. The blueberry powder processing technology comprises the following steps: berry crushing and squeezing, alcohol extraction, filtration, adsorption on the upper layer, ethanol elution, concentration, spray drying and packaging.

Cranberry powder with 25% anthocyanin content was purchased from western anhua hepta biotechnology limited, the anthocyanin content was 25%, and the anthocyanin determination method was high performance liquid chromatography. The processing technology of the cranberry powder comprises the following steps: berry crushing and squeezing, alcohol extraction, filtration, adsorption on the upper layer, ethanol elution, concentration, spray drying and packaging.

The elderberry powder with the anthocyanin content of 25% is purchased from Xianhua Heng Biotechnology limited, the anthocyanin content is 25%, and the anthocyanin determination method is high performance liquid chromatography. The processing technology of the elderberry powder comprises the following steps: berry crushing and squeezing, alcohol extraction, filtration, adsorption on the upper layer, ethanol elution, concentration, spray drying and packaging.

Example 1 Effect of various concentrated berry juices and berry powders on the anthocyanin in fondant consisting of a Multi-anthocyanin Complex formulation, different sugar cooking and anthocyanin Material addition Processes

The anthocyanin-rich soft candy provided by the embodiment is characterized in that (1) a compound formula is formed by 3 kinds of concentrated small berry juice and 3 kinds of small berry powder. 5 kinds of small berries of different types are selected as the added raw materials, so that the candy finally prepared contains 6 kinds of natural anthocyanin, an anthocyanin group anti-oxidation protection effect is formed in the processing process, and the final anthocyanin type and anthocyanin content of the candy are more reserved. (2) On the traditional processing process flow, the acid adjusting process is advanced to the time before the processes of decocting the gum and adding the fruit juice powder, and the solution environment before adding the fruit juice is ensured to be an acid environment, so that the anthocyanin sensitivity is reduced, the heat resistance of the anthocyanin is enhanced, and the final anthocyanin type and anthocyanin content of the candy are more reserved.

The optimized process flow of the soft candy is shown in figure 1, and the adding ratios of the berry juice, the berry powder, the citric acid, the D-sodium erythorbate, the carrageenan, the agar, the white granulated sugar, the glucose and the purified water are shown in tables 1 and 2. Table 1 shows the formula and amount of anthocyanin-rich fruit powder and concentrated fruit juice used in soft candy preparation, and table 2 shows the materials of sugar, water, citric acid, and compounded gelling agent (agar and carrageenan). The total adding amount of all the raw materials in the table 1 and the table 2 is 100 percent, and the raw materials are all food grade.

TABLE 1 dosage of berry powder and concentrated berry juice for soft candy preparation

TABLE 2 other candy adjuvants and dosage table

The specific soft candy making process comprises the following steps:

1. weighing raw materials: according to the proportion, the citric acid, the D-sodium erythorbate, various concentrated berry juices and berry powders, the white granulated sugar, the glucose and the compound gel (agar and carrageenan) are weighed on an electronic balance for standby.

2. Preparing a compound gel:

adding water with the weight 20 times of that of the agar into the agar, and swelling for 1 hour in a water bath at 60 ℃ to obtain an agar solution;

adding water with the weight 30 times of that of the carrageenan into the carrageenan, and swelling for 1 hour in water bath at the temperature of 80 ℃ to obtain a carrageenan solution; swelling while stirring the colloid to avoid forming a glue film on the surface;

mixing the agar solution and the carrageenan solution according to the volume ratio of 4:5, and preserving heat in a water bath at the temperature of 80 +/-2 ℃ for later use.

3. Acid adjustment: dissolving weighed 0.15% citric acid with a small amount of water, adding into the compound gel, stirring thoroughly, adding 0.1% D-sodium erythorbate, stirring until clear and no precipitate, and keeping in 80 + -2 deg.C water bath for use.

4. Boiling sugar: separately decocting 30% of white granulated sugar and 3% of glucose, stabilizing the temperature by using a constant-temperature water bath kettle at 100 deg.C, and stirring for 20 min.

5. Boiling glue: adding the compound gel obtained in the step (3) into the decocted syrup, continuously stirring, fully mixing with sugar liquid, decocting to be transparent at 100 +/-10 ℃, stopping when the soluble solid content of the colloid is measured to reach 70% by using a soluble solid content tester in real time, and continuously heating at 80 ℃ to prevent solidification for later use.

6. Adding fruit pulp powder and concentrated fruit juice: adding weighed concentrated berry juice and berry powder into the decocted colloid, adding the concentrated blueberry juice, the concentrated cowberry juice, the concentrated blackcurrant juice, the blueberry powder, the cranberry powder and the elderberry powder in sequence, continuously stirring, fully mixing with the colloid, stopping stirring after the colloid is consistent in color and the powder is completely dissolved, and continuously heating in a 65 ℃ water bath during the juice adding process to prevent the colloid from being solidified too quickly.

7. Entering a mold: adding the cooked soft candy into a mold for shape fixation.

8. And (3) drying: after the mold filling is finished, the soft sweet is placed into an electronic blast drying oven (baking oven) set to be 45 ℃ for drying to remove part of water, the drying time is 2 hours, and the soft sweet is dried until the final water content is 18.0 +/-1.0%.

9. And (3) cooling: and taking the dried mould plate out of the oven and cooling for 24 hours at the normal temperature of 25 ℃.

10. Shaping: and (4) pouring the cooled soft sweet out of the mold, thus completing the soft sweet manufacturing. The water content of the soft candy is 18.0 +/-1.0%.

And (3) detecting anthocyanin in the sample: the liquid phase conditions mainly include chromatographic columns: ACQUITY BEH C181.7 μm, 2.1mm × 100 mm; two mobile phases: ultrapure water containing 0.1% formic acid, methanol containing 0.1% formic acid; elution gradient: the proportion of phase B is 5% in 0.00min, 50% in 6.00min, 95% in 12min, 2min, 5% in 14min, and 2min in balance; flow rate: under the conditions of a column temperature of 40 ℃ and a sample introduction amount of 2. mu.L, the flow rate was 0.35 mL/min. The determination steps are as follows: (1) taking out a material sample, grinding, uniformly mixing the material sample in a vortex mode, and transferring 50 mu L of the material sample to be dissolved in 950 mu L of extracting solution (50% methanol water solution containing 0.1% hydrochloric acid); (2) vortexed, sonicated for 5 minutes at 12000 rpm, centrifuged for 3 minutes, the supernatant filtered through a microfiltration membrane (0.22 μm pore size), and the filtered sample was placed in a sample vial for analysis by liquid chromatography tandem mass spectrometry (LC-MS/MS). The mass spectral data was processed using software Analyst 1.6.3. The lower panel shows the total ion current chromatogram (TIC) and the extracted ion current chromatogram (XIC) of the sample. And correcting mass spectrum peaks detected in different samples by each substance according to the information of the retention time and the peak type of the standard substance so as to ensure the accuracy of qualitative and quantitative determination. And (3) carrying out qualitative and quantitative analysis on all samples, wherein the peak Area (Area) of each chromatographic peak represents the relative content of the corresponding substance, and substituting into a linear equation and a calculation formula to finally obtain the qualitative and quantitative analysis result of the substance to be detected of all samples. Preparing standard substance solutions with different concentrations of 0.01ng/mL, 0.02ng/mL, 0.05ng/mL, 0.1ng/mL, 0.5ng/mL, 1ng/mL, 5ng/mL, 10ng/mL, 50ng/mL, 100ng/mL, 500ng/mL, 1000ng/mL, 2000ng/mL and 5000ng/mL, and acquiring mass spectrum peak intensity data of corresponding quantitative signals of the standard substances with various concentrations.

The content of anthocyanin in the sample (μ g/mL) ═ c × V1/1000000/V2

In the formula:

c: substituting the integrated peak area ratio in the sample into a concentration value (ng/mL) obtained by a standard curve;

v1: volume of solution used at the time of extraction (μ L);

v2: volume of removed sample (mL).

Comparative example 1

The comparison example is a formula of a common anthocyanin soft sweet product in the market, and blueberry concentrated juice and fruit powder are mainly used due to large yield and perfect extraction process of the blueberry. The formulation was found to have insufficient anthocyanin coverage and fewer anthocyanin species than in example 1. The preparation process is the same as that of the embodiment 1, and only the formula is different from that of the embodiment 1.

Comparative example 1 formula and amount of anthocyanin-rich fruit powder and concentrated fruit juice used in the manufacture of fondant are shown in table 3, wherein concentrated blueberry juice and blueberry fruit powder used in comparative example 1 are of the same brand and same batch as in example 1. The raw materials are all food grade.

Table 3 comparative example 1 confectionery materials and dosage table

The experimental procedure was the same as in example 1, except that the formulation was different from that of example 1.

Comparative example 2

The comparative example is a traditional soft candy making process flow, the traditional soft candy making process flow is shown in figure 2, the comparative example is mainly different from the example 1 in processing process flow, and the addition proportion of berry juice, berry powder, citric acid, D-sodium erythorbate, carrageenan, agar, white granulated sugar, glucose and purified water is completely added according to the formula optimized in the example 1.

The specific soft candy making process comprises the following steps:

1. weighing raw materials: the procedure is as in example 1.

2. Preparing a compound gel: the procedure is as in example 1.

3. Boiling sugar: separately decocting 30% of white granulated sugar and 3% of glucose, stabilizing the temperature by using a constant-temperature water bath kettle at 100 deg.C, and stirring for 20 min.

4. Adding fruit pulp powder and concentrated fruit juice: adding concentrated berry juice and berry powder into the decocted sugar solution, sequentially adding concentrated blueberry juice, concentrated cowberry juice, concentrated blackcurrant juice, blueberry powder, cranberry powder and elderberry powder, continuously stirring, and continuously using 80 deg.C to wait for colloid addition during the juice addition process.

5. Acid adjustment: adding weighed 0.15% of citric acid and 0.1% of D-sodium erythorbate into the compound gel, and fully stirring at 80 ℃ for later use.

6. Boiling glue: adding the compound gel obtained in the step 5 into the decocted syrup, continuously stirring, fully mixing with sugar liquid, decocting to be transparent at 100 +/-10 ℃, stopping when the soluble solid content of the colloid is measured to reach 70% by using a soluble solid content tester in real time, and continuously heating at 80 ℃ to prevent solidification.

7. Entering a mold: the procedure was as in step 7 of example 1.

8. And (3) drying: the procedure was as in step 8 of example 1.

9. And (3) cooling: the procedure was as in step 9 of example 1.

10. Shaping: the procedure was as in step 10 of example 1.

And (3) detecting anthocyanin in the sample: the procedure is as in example 1.

The effect of various concentrated berry juice and berry powder formulations on the anthocyanin type and anthocyanin content of the processed soft candy is as follows:

table 4 shows the results of the determination of the specific anthocyanin content of the raw materials and the finished candies of three different processing process flows and formulas under high performance liquid mass spectrometry. As can be seen from Table 4, the total anthocyanin content of the candies processed by the process and formulation of the present invention is 808.7mg/kg, while the total anthocyanin content of the candies processed by the conventional single blueberry formulation of comparative example 1 is 497.3mg/kg, which is only 61.5% of that of example 1. With the processing flow completely consistent, the total anthocyanin content of the candy of comparative example 1 was significantly lower than the formula of the present invention, probably because the use of a single blueberry formula in comparative example 1 was less resistant to candy heat processing than the composite formula of example 1. As can be seen from the added materials of example 1 and comparative example 1, the total anthocyanin content of the same mass of the concentrated juice and juice powder materials is 985.6mg/kg and 861.4mg/kg, respectively, and the total anthocyanin content of the comparative example 1 material is 12.6% lower than that of example 1. This is probably because the anthocyanin composition in the formulation of comparative example 1 is single, and as can be seen by comparing fig. 3 and 4, the total amount of anthocyanin in the raw material of example 1 of the process and formulation of the present invention is 82, the remaining 64 anthocyanin species after processing into candy, only 18 species are lost during the process; in contrast, in comparative example 1 of the conventional single blueberry formula, although the total anthocyanin content is similar to that in example 1, the types of the added raw material anthocyanins are only 49, only 34 types remain after processing, and the diversity of the anthocyanins is greatly lower than that in example 1. This may result in the solution system of comparative example 1 having lower resistance to thermal decomposition during heating of the candy to cook sugar and gum than example 1, resulting in decomposition of anthocyanin in the final candy, which is significantly reduced in content and variety.

By comparing example 1 and comparative example 2 in table 4, it can be seen that under the same formulation conditions, only the processing flow is changed, and the final candy anthocyanin content and composition are also affected. The total anthocyanin amount of the confectionery materials of comparative example 2 and example 1 in Table 4 was completely the same as the content of each individual anthocyanin, and was 985.6 mg/kg. However, after processing into candy, the total anthocyanin amount of comparative example 2 is only 421.8mg/kg, which is reduced by 57.2% compared with the raw material, while example 1 is reduced from 985.6mg/kg to 808.7mg/kg under the same formulation, and the loss rate is only 17.9%. As can be seen from a comparison of fig. 3 and 5, the conventional process of comparative example 2 lost 40 anthocyanin species, and 22 more anthocyanin species than example 1. And comparative example 2 is a group in which only one of the three treatment groups lost paeoniflorin, delphinidin, cyanidin, pelargonidin, malvidin, petuniain, six anthocyanins and other anthocyanin-containing substances; example 1 of the present invention only lost 4 anthocyanins of peoniflorin, pelargonidin, malvidin and petuniain during the process; comparative example 1 except malvidin, anthocyanin and anthocyanin-containing structural material in the remaining 5 were lost. This suggests that thermal decomposition is a factor that causes more serious anthocyanin loss. In addition, the optimized and adjusted process flow can well prevent the anthocyanin from generating thermal decomposition in the candy processing process.

FIG. 6 is the total loss rate of anthocyanin contents before and after processing in the three treatment methods. It can be seen that the total amount of only one of the anthocyanin species in pelargonidin in example 1 was lost in excess of 20%, the remainder being around 20%. Comparative example 1 using a conventional blueberry single formula, the overall loss rates after processing into candies were all above 39%, with the content loss rates of pelargonidin, delphinidin and malvidin exceeding 45%. Comparative example 2 using the conventional processing flow, the combined loss rate of each anthocyanin was higher than 41%, wherein the loss rate of the total content of delphinidin reached 81.98%, and the combined loss rate of cyanidin, peonidin, pelargonidin and malvidin was around 60%. The composite formula and the optimized process flow of the invention have obvious protection effect on six different kinds of anthocyanin and other anthocyanin-containing substances in candy thermal processing.

Example 2 Effect of the amount of sodium D-ascorbate added on the overall quality of the confectionery

The soft candy was prepared in the same manner as in example 1 except that the amount of sodium D-erythorbate added was changed, and sodium D-erythorbate was found to adjust the acidity of the solution and to have antioxidant properties.

In the experiment, under the condition of ensuring that the addition amount of the citric acid is 0.15%, the addition amount of the sodium D-isoascorbate is adjusted, and the addition amount of the purified water in the formula is correspondingly increased and decreased along with the increase and decrease of the addition amount of the sodium D-isoascorbate, so that the total addition amount of the formula is ensured to be 100%. The specific formulation is shown in table 5:

TABLE 5 influence of D-sodium ascorbate addition on confectionery

Because the retention rate of bioactive substances such as anthocyanin and the like can be influenced by the change of the addition amount of the D-sodium erythorbate, and the edible mouthfeel can also be influenced, the detection index selects the total content of the anthocyanin and the sensory edible score to carry out comprehensive evaluation.

The method for measuring the total anthocyanin content in the candy comprises the following steps:

sample preparation: grinding and stirring the soft sweet finished product, filtering, taking 10mL of filtrate, performing ultrasonic extraction for 20 minutes at room temperature by using 50mL of 60% ethanol, centrifuging for 15 minutes at the rotating speed of 5000r/min, and taking supernate for later use.

△A＝(Amax－A700nm)PH1.0－(Amax－A700nm)PH4.5

Anthocyanin content (mg/100g) ═ Δ A/. quadrature.L). times.MxVxF/mx100

H: the molar extinction coefficient of cornflower-3-glucoside is 26900L/(mol cm);

m: the relative molecular mass of cyanidin-3-glucoside is 449.2 g/mol;

v: final volumetric volume (mL); f: dilution times; m: sample mass (g);

l: width of cuvette (1 cm).

The method for identifying the sensory sample of the candy comprises the following steps: 20 food professional tasters were invited to perform sensory evaluation, and the various indices of each soft candy group were evaluated comprehensively, and the soft candy sensory evaluation criteria table is shown in table 6:

TABLE 6 Soft candy sensory evaluation criteria Table

The results of the experiments are shown in fig. 7 and 8, where fig. 7 shows the effect of different amounts of sodium D-erythorbate on the total anthocyanin content of the processed candies, and fig. 8 shows the effect of different amounts of sodium D-erythorbate on the eating characteristics.

As can be seen from FIG. 7, in comparative example 3, in which the formulation and processing were otherwise the same as in example 1, the final anthocyanin content was significantly lower than that of the other four groups (p >0.05) with no addition of sodium D-erythorbate (addition of 0), and was only 617.4 mg/kg. Whereas example 1 and comparative examples 4, 5, 6 each had a confectionary total anthocyanin content of over 750mg/kg with the addition of sodium D-erythorbate, with comparative example 4, where the addition of 0.1% was significantly lower than example 1 and comparative examples 5, 6(p >0.05), whereas the final total anthocyanin content was not significantly different from example 1 (p <0.05) despite the addition of sodium D-erythorbate of comparative examples 5, 6 at levels higher than example 1. This shows that the effect of sodium D-erythorbate as an acidity regulator and an antioxidant gradually converges with the increase of the added concentration, and therefore, in the case of adding 0.1% of sodium D-erythorbate in example 1, the effect is similar to that of adding 0.15% and 2.0%, considering cost factors, the effect of adding 0.1% of sodium D-erythorbate in example 1 on the total anthocyanin content of the candy is considered to be effective.

As can be seen from FIG. 8, the difference in the amount of sodium D-erythorbate greatly affects the final color and taste of the candy, while the texture and taste are not greatly affected. The results of the study showed that at levels below 1.0% sodium D-erythorbate (example 1), the final candy sensory scores were below 15 points, and the tasters described the candies of comparative examples 3 and 4 as "almost black, poorly perceived visually" and "dark purple, slightly purple, and not clear in color". The final color of the candies prepared in the example 1 and the candies prepared in the comparative examples 5 and 6 are dark purple red, and the sensory scores of the colors are similar and are all more than 17 points. The example 1 and the comparative examples 3, 4, 5, 6 were greatly different in sensory evaluation of taste and smell, and the taste and smell scores of the comparative example 3 (addition amount 0), the comparative example 4 (addition amount 0.05%), the example 1 (addition amount 0.1%), the comparative example 5 (addition amount 0.15%), and the comparative example 6 (addition amount 0.2%) were 19.3, 21.2, 22.3, 14.5, and 8.8 points, respectively. Comparative example 6 although the addition amount of sodium D-erythorbate was the highest and the retention of color and anthocyanin content was the best, too high an addition amount resulted in acidity exceeding the optimal sugar-acid ratio mouthfeel of the candy, and the taster fed back "comparative example 6 candy was too sour and had a little off-flavor of chemical sensation, not suitable for eating". Comparative example 3, the candy was finally sweet without addition; the amount of sodium D-erythorbate used in example 1 was just as appropriate. Therefore, by integrating the anthocyanin content and the sensory evaluation of the candy, the addition amount of the sodium D-erythorbate in the example 1 is suitable for the anthocyanin soft candy formula disclosed by the invention, so that the anthocyanin content in the processed candy can be effectively reserved, and the eating feeling of the candy can be ensured.

Although the invention has been described in detail hereinabove with respect to a general description and specific embodiments thereof, it will be apparent to those skilled in the art that modifications or improvements may be made thereto based on the invention. Accordingly, such modifications and improvements are intended to be within the scope of the invention as claimed.

Reference documents:

[1] research progress of blueberry anthocyanidin [ J ] progress of chinese fruit vegetables, 2020, 40 (05): 26-31.

[2] Research progress of Xinyu, Sun Jingmeng, Zhang bright. anthocyanin bioactivity and preparation [ J/OL ]. food industry science and technology: 1-16[2021-05-20]. https:// doi.org/10.13386/j.isn 1002-0306.2020080078.

[3] Black soya bean anthocyanin extraction and antioxidant activity research [ J ] food research and development, 2019, 40 (06): 94-99.

[4]Vemana G,Zhenquan J,Wei C.Anthocyanins as promising molecules and dietary bioactive components against diabetes–A review of recent advances[J].Trends in Food Science&Technology,2017,68.

[5]Smeriglio A,Barreca D,Bellocco E,et al.Chemistry,Pharmacology and Health Benefits of Anthocyanins.[J].Phytotherapy research:PTR,2016,30(8).

[6]Daotong L,Pengpu W,Yinghua L,et al.Health benefits of anthocyanins and molecular mechanisms:Update from recent decade.[J].Critical reviews in food science and nutrition,2017,57(8).

[7]Donna M,Angelina B,Alison C,et al.Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community:a randomised,double-blinded,placebo-controlled trial[J].The Lancet,2007,370(9598).

[8]M.Buchweitz,J.Brauch,R.Carle,et al.Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels[J].Food Research International,2013,51(1).

[9] Gaoyunson blueberry anthocyanin extraction and purification process was first explored for [ D ]. Zhejiang university, 2014.

[10]Majid H,Silva Filipa V.M..Kanuka bush leaves for Alzheimer’s disease:Improved inhibition ofβ-secretase enzyme,antioxidant capacity and yield of extracts by ultrasound assisted extraction[J].Food and Bioproducts Processing,2021(prepublish).

[11]L.C.Kerio,F.N.Wachira,J.K.Wanyoko,et al.Characterization of anthocyanins in Kenyan teas:Extraction and identification[J].Food Chemistry,2012,131(1).

[12] Lucent, liu army, purple cabbage pigment extraction and purification and property analysis [ J ] contemporary chemical research, 2021 (05): 116-118.

[13]Fengbo Z,Changgeng L,Chunhua Y,et al.A spectrophotometric method for simultaneous determination of trace ions of copper,cobalt,and nickel in the zinc sulfate solution by ultraviolet-visible spectrometry[J].Spectrochimica Acta Part A:Molecular and Biomolecular Spectroscopy,2019,223.

[14] Qiuteng, study on influence of two processing modes on physicochemical properties, anthocyanin composition and anti-inflammatory activity of black grain [ D ] Nanchang university 2020

[15] Plum sensitivity, composition, stability and oxidation resistance of different anthocyanin extracts are compared and researched [ D ]. Nanjing university of finance, 2013.

[16] Development and study of Hehongmin. Black garlic gel sugar [ D ]. Tianjin science university, 2015.

[17] Optimization study of liu asian man, silk-watch of jungle, scholar, mango jelly formula [ J ] light industry science and technology, 2021, 37 (05): 13-16+25.

[18]Emir A,Ibrahim P,Recep G,et al.Valorisation of grape by-products as a bulking agent in soft candies:Effect of particle size[J].LWT,2020,118.

[19]Ignacio Gil-Pérez,Rubén Rebollar,Iván Lidón.Without words:the effects of packaging imagery on consumer perception and response[J].Current Opinion in Food Science,2020,33.

[20]Luiz Leandro daBell Maria JoséValenzuela,Batista Rafaela Tavares,et al.Use of Scanning Electron Microscopy with Energy Dispersive Spectroscopy to detect metallic contamination in candies[J].Food Packaging and Shelf Life,2021,28.

[21] Monday star, study on design of shaped candy packaging structure and pattern [ D.

[22] The extraction of anthocyanin and the application thereof in food research [ J ] Anhui agricultural science, 2018,46(25):19-21.