阅读说明：本技术 一种含有海参低聚肽的合生元功能性软糖及其制备方法 (Synbiotic functional soft sweet containing sea cucumber oligopeptide and preparation method thereof ) 是由 彭健 孟令辉 方素云 胡晓珂 闵军 张海坤 刘卫 陈建能 朱万成 胡湘怡 于 2021-08-10 设计创作，主要内容包括：本发明公开了一种含有海参低聚肽的合生元功能性软糖及其制备方法,其中,该软糖包括：合生元功能组分、生物型壁材组分、软糖凝胶组分和酸甜味调节组分,合生元功能组分包括：海参低聚肽粉、益生菌粉、越橘提取物和中草药提取物,生物型壁材组分包括：椰子油提取物、β-环状糊精和抗性淀粉,软糖凝胶组分包括：魔芋胶、果胶和海藻酸钠,酸甜味调节组分包括：异麦芽酮糖醇、低聚果糖和柠檬酸。在制备本发明软糖的过程中,将功能组分作为芯材,用生物型壁材将功能组分交联微囊化,使功能组分获得有效保护,有效降低了功能组分的挥发性、吸湿性和反应性等,增加了该软糖在不利环境条件下的稳定性和功能组分的生物活性的有效性。(The invention discloses a synbiotics functional soft sweet containing sea cucumber oligopeptide and a preparation method thereof, wherein the soft sweet comprises the following components: the compound feed comprises a compound feed functional component, a biological wall material component, a soft sweet gel component and a sweet and sour taste adjusting component, wherein the compound feed functional component comprises the following components: sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract, and the biological wall material comprises the following components: coconut oil extract, beta-cyclodextrin and resistant starch, the fondant gel component comprising: konjac gum, pectin and sodium alginate, and the sweet and sour taste adjusting component comprises: isomalt, fructo-oligosaccharides and citric acid. In the process of preparing the soft candy, the functional component is taken as a core material, and the functional component is crosslinked and microencapsulated by using the biological wall material, so that the functional component is effectively protected, the volatility, the hygroscopicity, the reactivity and the like of the functional component are effectively reduced, and the stability of the soft candy under adverse environmental conditions and the effectiveness of the bioactivity of the functional component are improved.)

1. A synbiotic functional jelly containing sea cucumber oligopeptide is characterized by comprising: a synbiotic functional component, a biotype wall material component, a soft candy gel component and a sweet and sour taste regulating component, wherein:

the synbiotic functional components comprise: sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract;

the biological wall material comprises the following components: coconut oil extract, beta-cyclodextrin and resistant starch;

the soft candy gel component comprises: konjac gum, pectin and sodium alginate;

the sweet and sour taste regulating component comprises: isomalt, fructo-oligosaccharides, and citric acid;

the raw materials and the contents for preparing the synbiotic functional soft sweet containing the sea cucumber oligopeptide are as follows according to the mass percentage:

2. the synbiotic functional jelly containing sea cucumber oligopeptide according to claim 1, wherein the sea cucumber oligopeptide powder is prepared from sea cucumber intestines as a raw material by a microbial enzyme fermentation coupling technology, and the preparation process specifically comprises the following steps:

(a) pretreatment of raw materials: cleaning and splitting intestinal tracts of sea cucumbers, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound enzymolysis: adding water into the homogenate obtained in the step (a) to prepare homogenate with the mass concentration of 20-40%, heating to 54-56 ℃, and adding a complex enzyme preparation into the homogenate, wherein the complex enzyme preparation is prepared by mixing papain, alkaline protease, trypsin and flavourzyme in a mass ratio of 1:1:1:1, mixing the components, wherein the adding amount of the complex enzyme preparation is 0.1-0.5% of the mass of the homogenate, controlling the temperature at 55 ℃, intermittently stirring and performing enzymolysis for 2-4 h, then heating to 85-95 ℃, and maintaining for 10-15 min to obtain an enzymolysis liquid;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) decoloring and removing fishy smell: adding zeolite into the filtrate obtained in the step (c), carrying out decoloration and fishy smell removal treatment, and then centrifuging to obtain a supernatant;

(e) and (3) microbial fermentation: transferring the supernatant obtained in the step (d) into a fermentation tank, and adding a mixed fermentation strain A according to the addition weight of 1-5%, wherein the mixed fermentation strain A is prepared by mixing pichia pastoris bacterial powder, lactobacillus plantarum bacterial powder and bifidobacterium bacterial powder in a mass ratio of 1: 2:2, mixing, adjusting the temperature to 28-35 ℃, introducing air aseptically for 1 time every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(f) and (3) filtering by using an inorganic nanofiltration membrane: filtering the fermentation solution obtained in the step (e) by using an inorganic nanofiltration ceramic membrane with the molecular weight cutoff of 500Da to obtain a permeate;

(g) and (3) freeze drying: and (f) carrying out vacuum concentration on the permeate obtained in the step (f) by using a freeze dryer until the solid content is 25-30%, and carrying out freeze drying to obtain the sea cucumber oligopeptide.

3. The holothurian oligopeptide-containing synbiotic functional jelly as claimed in claim 1, wherein the probiotic powder comprises: lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans are compounded according to the mass ratio of 1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

4. The holothurian oligopeptide-containing synbiotic functional soft candy as claimed in claim 1, wherein the cowberry extract is an anthocyanin mixture extracted from wild cowberry by an enzyme-assisted method, and the extraction process is as follows:

(a) pretreatment: pulverizing cowberry fruit, adding purified water, breaking, and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding a composite plant hydrolase preparation A into the homogenate obtained in the step (a), wherein the composite plant hydrolase preparation A is prepared by mixing pectinase, cellulase, glucanase and papain in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation A is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and subjected to enzymolysis for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis solution is obtained;

(c) separation: centrifuging the enzymolysis liquid obtained in the step (b) for 20min at 5000r/min, and reserving supernatant;

(d) ethanol extraction: extracting the supernatant obtained in the step (c) with 75% ethanol 8 times the volume of the supernatant obtained in the step (c) for 2 times, recovering ethanol, and mixing the extractive solutions;

(e) and (3) filtering and concentrating: filtering the extracting solution obtained in the step (d) by using a ceramic membrane, and concentrating the filtered solution by using a nanofiltration membrane to ensure that the solid content of the concentrated solution is 25-30%;

(f) spray drying: and (e) carrying out spray drying on the concentrated solution obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the cowberry fruit extract.

5. The holothurian oligopeptide-containing synbiotic functional jelly as claimed in claim 1, wherein the herbal extracts comprise: the Chinese angelica extract, the tuckahoe extract, the medlar extract, the turmeric extract and the cistanche extract are compounded according to the mass ratio of 2:2:2:1: 1.

6. The holothurian oligopeptide-containing synbiotic functional soft sweet as claimed in claim 1, wherein the Chinese herbal medicine extract is prepared by extraction through an enzyme-fermentation coupling technology, and the extraction process is as follows:

(a) pretreatment of raw materials: drying and pulverizing the Chinese herbal medicines, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding water into the homogenate obtained in the step (a) to adjust the mass concentration to be 20-40%, heating to 54-56 ℃, and adding a composite plant hydrolase preparation B into the homogenate, wherein the composite plant hydrolase preparation B is prepared by mixing pectinase, cellulase, hemicellulase and glucanase in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation B is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and enzymolyzed for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis liquid is obtained;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) and (3) microbial fermentation: transferring the filtrate obtained in the step (c) into a fermentation tank, and inoculating a mixed fermentation strain B according to the addition weight of 1-5%, wherein the mixed fermentation strain B is prepared by mixing Candida utilis powder, Lactobacillus casei powder, Lactobacillus plantarum powder and Bacillus subtilis powder in a mass ratio of 1:1: 2:1, adjusting the temperature to 28-35 ℃, introducing air for 1 time in an aseptic manner every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(e) alcohol precipitation: carrying out reflux extraction on the fermentation solution obtained in the step (d) for 2 times by using ethanol with volume concentration of 85% and volume which is 5 times of that of the fermentation solution obtained in the step (d), combining extracting solutions, and concentrating the extracting solution until the solid content is 25-30%;

(f) spray drying: and (e) carrying out spray drying on the syrup-shaped thick liquid obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the Chinese herbal medicine extract.

7. The synbiotic functional soft sweet containing sea cucumber oligopeptide according to claim 1, wherein the coconut oil extract is coconut oil microcapsule powder obtained by using fresh coconut meat as a raw material and extracting the coconut oil microcapsule powder by an enzyme-assisted method, and the preparation process is as follows:

(a) pretreatment: fresh coconut meat was sliced according to the following 1:1, adding water and pulping to obtain coconut pulp;

(b) compound biological enzymolysis: adding composite biological enzyme A2 with the mass of 0.1 percent of the coconut pulp into the coconut pulp obtained in the step (a) to obtain a mixed solution, wherein the composite biological enzyme A2 is prepared by mixing cellulose, hemicellulase, pectinase, neutral protease and papain in a mass ratio of 1:1:1:1:1, hydrolyzing the mixed solution at 50 ℃ for 12h, and inactivating the enzyme in a water bath at 90 ℃ for 15min to obtain an enzymatic hydrolysate;

(c) separation and filtration: centrifuging the enzymolysis liquid obtained in the step (b) at 4500r/min for 15min to obtain free oil, emulsion, hydrolysate and coconut meal, centrifuging the emulsion at 4500r/min for 15min again to obtain free oil, combining the free oil obtained in the two steps, and freeze-drying at-20 deg.C for 1h to obtain coconut oil extract.

8. The method for preparing the synbiotic functional jelly containing sea cucumber oligopeptide according to claim 1, comprising the steps of:

(1) microencapsulation of synbiotic functional components:

(a) preparing a wall material: weighing beta-cyclodextrin, resistant starch and coconut oil extract according to a formula, adding a proper amount of warm water for ultrasonic dissolution, homogenizing and uniformly mixing to obtain a mixture a;

(b) preparing a core material: weighing sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract according to the formula respectively, mixing uniformly, adding a proper amount of warm water, stirring in dark place and dissolving to obtain a mixture b;

(c) crosslinking embedding: slowly adding the mixture b into the mixture a under continuous stirring, crosslinking and embedding, homogenizing and uniformly mixing to obtain a microencapsulated functional component, and recording as a mixture c;

(2) preparing soft candy gel liquid: weighing konjac glucomannan, pectin and sodium alginate according to a formula, adding a proper amount of warm water, stirring until the mixture is completely dissolved to obtain soft candy gel liquid, and recording as a mixture d;

(3) preparing a soft sweet taste regulator: respectively weighing isomalt and fructo-oligosaccharide according to the formula, adding appropriate amount of warm water, stirring to dissolve completely to obtain soft candy sweet taste regulator, and recording as mixture e;

(4) compounding the components: mixing the mixture c, the mixture d and the mixture e, stirring the mixture to be uniform, adding citric acid according to the formula to obtain soft candy mixed liquid, recording the soft candy mixed liquid as a mixture f, and keeping the temperature for later use;

(5) injection molding: injecting the mixture f into a mold, drying, cooling, and demolding to obtain semi-finished soft candy;

(6) and (3) post-treatment: mixing the obtained soft candy semi-finished product with sand to obtain the final product of the synbiotic functional soft candy containing sea cucumber oligopeptide.

9. The method according to claim 8, wherein the sand is dressed with one or more of desiccated coconut powder, konjac powder, jerusalem artichoke powder, glutinous rice flour and erythritol crystal particles, wherein the desiccated coconut powder, konjac powder, jerusalem artichoke powder and glutinous rice flour have a fineness of 100 meshes, and the erythritol crystal particles have a particle size of 0.3 mm.

Technical Field

The invention relates to a soft sweet and a preparation method thereof, in particular to a synbiotic functional soft sweet containing sea cucumber oligopeptide and a preparation method thereof, and belongs to the technical field of foods.

Background

The soft candy is soft, elastic and tough, the main components of the soft candy in the market at present are maltose, glucose, food additives, vitamin C, essence and pigment with corresponding taste, and the like, and the soft candy is not good for health after being eaten for a long time. Today, people pay more and more attention to health, the demand of consumers for functional foods is larger and larger, and the functional soft sweets are produced accordingly.

As is known, the sea cucumber polypeptide has obvious nutritive value, small molecular weight, high water solubility, high stability and high bioavailability, has multiple physiological activities of resisting oxidation and tumors, participating in immune regulation, reducing blood pressure and the like, can comprehensively activate the immune system of a human body and enhance the immunity of the human body. However, the sea cucumber peptide is short-chain protein in nature, so that the original nutritional value of the sea cucumber peptide can be influenced by direct taking, and the application of the sea cucumber peptide in candies is seriously influenced due to the unique flavor of the sea cucumber peptide.

Probiotics are a class of active microorganisms beneficial to the host, are planted in the intestinal tract and reproductive system of a human body, and play a beneficial role by improving the microecological balance of the host. The probiotic candy has good market prospect and demand because the probiotic candy is carried and does not need solution when being eaten.

Currently, many soft sweets can only meet the taste requirements of people, and have no benefit on the health of the body. Sea cucumber oligopeptide, sea cucumber intestine oligopeptide and probiotics are used as functional elements which are very beneficial to human bodies, and if the sea cucumber oligopeptide, the sea cucumber intestine oligopeptide and the probiotics can be applied to soft sweets, healthy functional soft sweets which simultaneously have the probiotics and the prebiotics are developed, so that the sea cucumber oligopeptide, the sea cucumber intestine oligopeptide and the prebiotics have very good market prospect and demand.

Disclosure of Invention

The invention aims to provide a novel synbiotics functional soft sweet fused by sea cucumber peptide prebiotics and probiotics and a preparation method thereof.

In order to achieve the above object, the present invention adopts the following technical solutions:

a synbiotic functional jelly containing sea cucumber oligopeptide is characterized by comprising: a synbiotic functional component, a biotype wall material component, a soft candy gel component and a sweet and sour taste regulating component, wherein:

the synbiotic functional components comprise: sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract;

the biological wall material comprises the following components: coconut oil extract, beta-cyclodextrin and resistant starch;

the soft candy gel component comprises: konjac gum, pectin and sodium alginate;

the sweet and sour taste regulating component comprises: isomalt, fructo-oligosaccharides, and citric acid;

the raw materials and the contents for preparing the synbiotic functional soft sweet containing the sea cucumber oligopeptide are as follows according to the mass percentage:

the synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the sea cucumber oligopeptide powder is prepared from sea cucumber intestines serving as raw materials by a microbial enzyme-fermentation coupling technology, and the preparation process is as follows:

(a) pretreatment of raw materials: cleaning and splitting intestinal tracts of sea cucumbers, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound enzymolysis: adding water into the homogenate obtained in the step (a) to prepare homogenate with the mass concentration of 20-40%, heating to 54-56 ℃, and adding a complex enzyme preparation into the homogenate, wherein the complex enzyme preparation is prepared by mixing papain, alkaline protease, trypsin and flavourzyme in a mass ratio of 1:1:1:1, mixing the components, wherein the adding amount of the complex enzyme preparation is 0.1-0.5% of the mass of the homogenate, controlling the temperature at 55 ℃, intermittently stirring and performing enzymolysis for 2-4 h, then heating to 85-95 ℃, and maintaining for 10-15 min to obtain an enzymolysis liquid;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) decoloring and removing fishy smell: adding zeolite into the filtrate obtained in the step (c), carrying out decoloration and fishy smell removal treatment, and then centrifuging to obtain a supernatant;

(e) and (3) microbial fermentation: transferring the supernatant obtained in the step (d) into a fermentation tank, and adding a mixed fermentation strain A into the fermentation tank according to the addition weight of 1-5%, wherein the mixed fermentation strain A is prepared by mixing pichia pastoris bacterial powder, lactobacillus plantarum bacterial powder and bifidobacterium bacterial powder in a mass ratio of 1: 2:2, mixing, adjusting the temperature to 28-35 ℃, introducing air aseptically for 1 time every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(f) and (3) filtering by using an inorganic nanofiltration membrane: filtering the fermentation solution obtained in the step (e) by using an inorganic nanofiltration ceramic membrane with the molecular weight cutoff of 500Da to obtain a permeate;

(g) and (3) freeze drying: and (f) carrying out vacuum concentration on the permeate obtained in the step (f) by using a freeze dryer until the solid content is 25-30%, and carrying out freeze drying to obtain the sea cucumber oligopeptide.

The synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the probiotic powder comprises: lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans are compounded according to the mass ratio of 1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

The synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the cowberry extract is an anthocyanin mixture which is prepared by taking wild cowberries as raw materials and extracting by an enzyme-assisted method, and the extraction process is as follows:

(a) pretreatment: pulverizing cowberry fruit, adding purified water, breaking, and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding a composite plant hydrolase preparation A into the homogenate obtained in the step (a), wherein the composite plant hydrolase preparation A is prepared by mixing pectinase, cellulase, glucanase and papain in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation A is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and subjected to enzymolysis for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis solution is obtained;

(c) separation: centrifuging the enzymolysis liquid obtained in the step (b) for 20min at 5000r/min, and reserving supernatant;

(d) ethanol extraction: extracting the supernatant obtained in the step (c) with 75% ethanol 8 times the volume of the supernatant obtained in the step (c) for 2 times, recovering ethanol, and mixing the extractive solutions;

(e) and (3) filtering and concentrating: filtering the extracting solution obtained in the step (d) by using a ceramic membrane, and concentrating the filtered solution by using a nanofiltration membrane to ensure that the solid content of the concentrated solution is 25-30%;

(f) spray drying: and (e) carrying out spray drying on the concentrated solution obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the cowberry fruit extract.

The synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the Chinese herbal medicine extract comprises the following components in parts by weight: the Chinese angelica extract, the tuckahoe extract, the medlar extract, the turmeric extract and the cistanche extract are compounded according to the mass ratio of 2:2:2:1: 1.

The synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the Chinese herbal medicine extract is prepared by extraction through an enzyme-fermentation coupling technology, and the extraction process is as follows:

(a) pretreatment of raw materials: drying and pulverizing the Chinese herbal medicines, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding water into the homogenate obtained in the step (a) to adjust the mass concentration to be 20-40%, heating to 54-56 ℃, and adding a composite plant hydrolase B into the homogenate, wherein the composite plant hydrolase B is prepared by mixing pectinase, cellulase, hemicellulase and glucanase in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation B is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and enzymolyzed for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis liquid is obtained;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) and (3) microbial fermentation: transferring the filtrate obtained in the step (c) into a fermentation tank, and inoculating a mixed fermentation strain B according to the addition weight of 1-5%, wherein the mixed fermentation strain B is prepared by mixing Candida utilis powder, Lactobacillus casei powder, Lactobacillus plantarum powder and Bacillus subtilis powder in a mass ratio of 1:1: 2:1, adjusting the temperature to 28-35 ℃, introducing air for 1 time in an aseptic manner every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(e) alcohol precipitation: carrying out reflux extraction on the fermentation solution obtained in the step (d) for 2 times by using ethanol with volume concentration of 85% and volume which is 5 times of that of the fermentation solution obtained in the step (d), combining extracting solutions, and concentrating the extracting solution until the solid content is 25-30%;

(f) spray drying: and (e) carrying out spray drying on the syrup-shaped thick liquid obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the Chinese herbal medicine extract.

The synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized in that the coconut oil extract is coconut oil microcapsule powder obtained by taking fresh coconut meat as a raw material and extracting the coconut oil microcapsule powder by an enzyme-assisted method, and the preparation process is as follows:

(a) pretreatment: fresh coconut meat was sliced according to the following 1:1, adding water and pulping to obtain coconut pulp;

(b) compound biological enzymolysis: adding composite biological enzyme A2 with the mass of 0.1 percent of the coconut pulp into the coconut pulp obtained in the step (a) to obtain a mixed solution, wherein the composite biological enzyme A2 is prepared by mixing cellulose, hemicellulase, pectinase, neutral protease and papain in a mass ratio of 1:1:1:1:1, hydrolyzing the mixed solution at 50 ℃ for 12h, and inactivating the enzyme in a water bath at 90 ℃ for 15min to obtain an enzymatic hydrolysate;

(c) separation and filtration: centrifuging the enzymolysis liquid obtained in the step (b) at 4500r/min for 15min to obtain free oil, emulsion, hydrolysate and coconut meal, centrifuging the emulsion at 4500r/min for 15min again to obtain free oil, combining the free oil obtained in the two steps, and freeze-drying at-20 deg.C for 1h to obtain coconut oil extract.

The method for preparing the synbiotic functional soft sweet containing the sea cucumber oligopeptide is characterized by comprising the following steps:

(1) microencapsulation of synbiotic functional components:

(a) preparing a wall material: weighing beta-cyclodextrin, resistant starch and coconut oil extract according to a formula, adding a proper amount of warm water for ultrasonic dissolution, homogenizing and uniformly mixing to obtain a mixture a;

(b) preparing a core material: weighing sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract according to the formula respectively, mixing uniformly, adding a proper amount of warm water, stirring in dark place and dissolving to obtain a mixture b;

(c) crosslinking embedding: slowly adding the mixture b into the mixture a under continuous stirring, crosslinking and embedding, homogenizing and uniformly mixing to obtain a microencapsulated functional component, and recording as a mixture c;

(2) preparing soft candy gel liquid: weighing konjac glucomannan, pectin and sodium alginate according to a formula, adding a proper amount of warm water, stirring until the mixture is completely dissolved to obtain soft candy gel liquid, and recording as a mixture d;

(3) preparing a soft sweet taste regulator: respectively weighing isomalt and fructo-oligosaccharide according to the formula, adding appropriate amount of warm water, stirring to dissolve completely to obtain soft candy sweet taste regulator, and recording as mixture e;

(4) compounding the components: mixing the mixture c, the mixture d and the mixture e, stirring the mixture to be uniform, adding citric acid according to the formula to obtain soft candy mixed liquid, recording the soft candy mixed liquid as a mixture f, and keeping the temperature for later use;

(5) injection molding: injecting the mixture f into a mold, drying, cooling, and demolding to obtain semi-finished soft candy;

(6) and (3) post-treatment: mixing the obtained soft candy semi-finished product with sand to obtain the final product of the synbiotic functional soft candy containing sea cucumber oligopeptide.

The invention has the advantages that:

(1) the functional components of the novel soft sweet prepared by the invention are synbiotic components which are composed of prebiotics and probiotics, and the components have synergistic interaction, so that the novel soft sweet has important effects of regulating an immune system, resisting oxidation, improving gastrointestinal functions, regulating blood fat and blood pressure, relieving fatigue, improving eyesight and the like;

(2) in the preparation process of the novel soft sweet prepared by the invention, the functional component is taken as a core material, and the functional component is crosslinked and microencapsulated by using the biological wall material, so that the functional component is effectively protected, the volatility, the hygroscopicity, the reactivity and the like of the functional component are effectively reduced, and the stability of the novel soft sweet under adverse environmental conditions and the effectiveness of the bioactivity of the functional component are improved;

(3) the novel soft sweet prepared by the invention effectively solves the problems of taste and flavor of each functional component in the soft sweet, namely solves the problems of fishy smell of sea cucumber oligopeptide, astringent taste of anthocyanin, bitter taste of Chinese herbal medicine extract and the like, improves the overall taste and flavor of the soft sweet, and does not need to additionally add essence;

(4) the gel component, the sweet and sour taste adjusting component, the sand-mixing component and other soft candy auxiliary components provided by the invention can improve the nutrition of the soft candy while constructing the soft candy base type, can effectively help intestinal digestion, assist intestinal absorption of various functional components, effectively improve the metabolism and fermentation effects of intestinal probiotics and exogenous probiotics, and improve the eating effect and efficacy of the soft candy;

(5) the novel soft sweet prepared by the invention does not contain pigments and coloring agents, and the appearance color of the novel soft sweet is natural purple red of the blueberry extract anthocyanin;

(6) the preparation method of the novel soft sweet provided by the invention has the advantages of simple process steps, low production cost, good configuration of the prepared soft sweet, chewy property, good taste and flavor, long shelf life and high stability, and is suitable for large-scale industrial production.

Detailed Description

The present invention will be described in detail with reference to the following embodiments.

A first part: raw material preparation

The novel synbiotic functional soft sweet provided by the invention integrates sea cucumber peptide prebiotics and probiotics, and specifically comprises the following components: a synbiotic functional component, a biological wall material component, a soft candy gel component and a sweet and sour taste regulating component.

1. Synbiotic functional component

The synbiotic functional components comprise: sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract.

(1) Sea cucumber oligopeptide powder

At present, the sea cucumber oligopeptide powder is mainly prepared by utilizing the sea cucumber body wall, and the preparation technology is mature.

In the specific embodiment, sea cucumber intestines are used as raw materials, and the sea cucumber oligopeptide powder is prepared by a microbial enzyme fermentation coupling technology, wherein the preparation process specifically comprises the following steps:

(a) pretreatment of raw materials: cleaning and splitting intestinal tracts of sea cucumbers, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound enzymolysis: adding water into the homogenate obtained in the step (a) to prepare homogenate with the mass concentration of 20-40%, heating to 54-56 ℃, and adding a complex enzyme preparation into the homogenate, wherein the complex enzyme preparation is prepared by mixing papain, alkaline protease, trypsin and flavourzyme in a mass ratio of 1:1:1:1, mixing the components, wherein the adding amount of the complex enzyme preparation is 0.1-0.5% of the mass of the homogenate, controlling the temperature at 55 ℃, intermittently stirring and performing enzymolysis for 2-4 h, then heating to 85-95 ℃, and maintaining for 10-15 min to obtain an enzymolysis liquid;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) decoloring and removing fishy smell: adding zeolite into the filtrate obtained in the step (c), carrying out decoloration and fishy smell removal treatment, and then centrifuging to obtain a supernatant;

(e) and (3) microbial fermentation: transferring the supernatant obtained in the step (d) into a fermentation tank, and adding a mixed fermentation strain A according to the addition weight of 1-5%, wherein the mixed fermentation strain A is prepared by mixing pichia pastoris bacterial powder, lactobacillus plantarum bacterial powder and bifidobacterium bacterial powder in a mass ratio of 1: 2:2, mixing, adjusting the temperature to 28-35 ℃, introducing air aseptically for 1 time every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(f) and (3) filtering by using an inorganic nanofiltration membrane: filtering the fermentation solution obtained in the step (e) by using an inorganic nanofiltration ceramic membrane with the molecular weight cutoff of 500Da to obtain a permeate;

(g) and (3) freeze drying: and (f) carrying out vacuum concentration on the permeate obtained in the step (f) by using a freeze dryer until the solid content is 25-30% (syrup-like thick liquid), and carrying out freeze drying to obtain the sea cucumber oligopeptide.

Through detection, the purity of the prepared sea cucumber oligopeptide powder is more than or equal to 90%, the molecular weight distribution of the peptide is less than or equal to 500Da, the sea cucumber oligopeptide powder is small-molecular peptide, and the added value is high.

The sea cucumber intestines have rich nutrient substances and are usually discarded as waste materials in the past, and the specific embodiment changes waste into valuable and has very high economic benefit.

(2) Probiotic powder

The probiotic powder is selected from one or more of the strains which are allowed to be used in the food industry and are generally recognized to have probiotic functions by the national relevant departments, and is directly purchased from the market.

In this particular embodiment, the probiotic powder comprises: lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans are compounded according to the mass ratio of 1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

(3) Cowberry fruit extract

The cowberry extract is anthocyanin mixture extracted from wild cowberry as raw material by enzyme-assisted method, and the extraction process is as follows:

(a) pretreatment: pulverizing cowberry fruit, adding purified water, breaking, and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding a composite plant hydrolase preparation A into the homogenate obtained in the step (a), wherein the composite plant hydrolase preparation A is prepared by mixing pectinase, cellulase, glucanase and papain in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation A is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and subjected to enzymolysis for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis solution is obtained;

(c) separation: centrifuging the enzymolysis liquid obtained in the step (b) for 20min at 5000r/min, and reserving supernatant;

(d) ethanol extraction: extracting the supernatant obtained in the step (c) with 75% ethanol 8 times the volume of the supernatant obtained in the step (c) for 2 times, recovering ethanol, and mixing the extractive solutions;

(e) and (3) filtering and concentrating: filtering the extracting solution obtained in the step (d) by using a ceramic membrane, and concentrating the filtered solution by using a nanofiltration membrane to ensure that the solid content of the concentrated solution is 25-30% (syrup-shaped thick liquid);

(f) spray drying: and (e) carrying out spray drying on the concentrated solution obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the cowberry fruit extract.

Detection shows that the content of anthocyanin in the cowberry fruit extract is not less than 36%.

(4) Chinese herbal medicine extract

The Chinese herbal medicine extract comprises: the Chinese angelica extract, the tuckahoe extract, the medlar extract, the turmeric extract and the cistanche extract are compounded according to the mass ratio of 2:2:2:1: 1.

The Chinese herbal medicine extract is prepared by extraction through an enzyme-fermentation coupling technology, the effective substances are rich and high in content, and the extraction process is as follows:

(a) pretreatment of raw materials: drying and pulverizing the Chinese herbal medicines, adding purified water, smashing and homogenizing to obtain homogenate;

(b) compound biological enzymolysis: adding water into the homogenate obtained in the step (a) to adjust the mass concentration to be 20-40%, heating to 54-56 ℃, and adding a composite plant hydrolase preparation B into the homogenate, wherein the composite plant hydrolase preparation B is prepared by mixing pectinase, cellulase, hemicellulase and glucanase in a mass ratio of 1:1:1:1, the adding amount of the composite plant hydrolase preparation B is 0.1-0.5% of the mass of the homogenate, the temperature is controlled at 50 ℃, the mixture is intermittently stirred and enzymolyzed for 2-4 hours, then the temperature is increased to 85-95 ℃, and the temperature is maintained for 10-15 min, so that an enzymolysis liquid is obtained;

(c) separation and filtration: after the enzymolysis liquid obtained in the step (b) is cooled to room temperature, filtering the enzymolysis liquid by using a 300-mesh filter screen to obtain filtrate;

(d) and (3) microbial fermentation: transferring the filtrate obtained in the step (c) into a fermentation tank, and inoculating a mixed fermentation strain B according to the addition weight of 1-5%, wherein the mixed fermentation strain B is prepared by mixing Candida utilis powder, Lactobacillus casei powder, Lactobacillus plantarum powder and Bacillus subtilis powder in a mass ratio of 1:1: 2:1, adjusting the temperature to 28-35 ℃, introducing air for 1 time in an aseptic manner every 1-2 d, continuously fermenting for 5-7 d, then stopping fermentation, and filtering to remove impurities to obtain a fermentation solution;

(e) alcohol precipitation: extracting the fermentation solution obtained in the step (d) for 2 times by refluxing with 85 vol.% ethanol 5 times the volume of the fermentation solution obtained in the step (d), combining the extract, and concentrating the extract until the solid content is 25-30% (syrup-like thick liquid);

(f) spray drying: and (e) carrying out spray drying on the syrup-shaped thick liquid obtained in the step (e) by using a spray dryer at the inlet temperature of 140 ℃, the outlet temperature of 55 ℃ and the air inlet pressure of 0.3MPa to obtain the Chinese herbal medicine extract.

2. Biological wall material component

The biological wall material comprises the following components: coconut oil extract, beta-cyclodextrin and resistant starch.

(1) Coconut oil extract

The coconut oil extract is coconut oil microcapsule powder obtained by using fresh coconut meat as a raw material and extracting the raw material by an enzyme-assisted method, and the preparation process is as follows:

(a) pretreatment: removing coconut skin, coconut juice, coconut shell and seed coat from mature coconut to obtain fresh coconut meat, slicing the fresh coconut meat, and performing the following steps of 1:1, adding water and pulping to obtain coconut pulp;

(b) compound biological enzymolysis: adding composite biological enzyme A2 with the mass of 0.1 percent of the coconut pulp into the coconut pulp obtained in the step (a) to obtain a mixed solution, wherein the composite biological enzyme A2 is prepared by mixing cellulose, hemicellulase, pectinase, neutral protease and papain in a mass ratio of 1:1:1:1:1, hydrolyzing the mixed solution at 50 ℃ for 12h, and inactivating the enzyme in a water bath at 90 ℃ for 15min to obtain an enzymatic hydrolysate;

(c) separation and filtration: centrifuging the enzymolysis liquid obtained in the step (b) at 4500r/min for 15min to obtain free oil, emulsion, hydrolysate and coconut meal, centrifuging the emulsion at 4500r/min for 15min again to obtain free oil, combining the free oil obtained in the two steps, and freeze-drying at-20 deg.C for 1h to obtain coconut oil extract.

Detection shows that the prepared coconut oil extract has the granularity of 100 meshes and the solubility of more than or equal to 98 percent.

(2) Beta-cyclodextrin, resistant starch

The beta-cyclodextrin and the resistant starch are selected from food-grade and above raw materials which are allowed to be used in the food industry by the relevant national departments, and are directly purchased from the market.

3. Soft candy gel compositions

The soft candy gel component comprises: konjac gum, pectin and sodium alginate.

The konjac gum, the pectin and the sodium alginate are selected from food-grade and above raw materials which are specified by relevant national departments and allowed to be used in the food industry, and are directly purchased from the market.

4. Sour and sweet taste-regulating component

The sweet and sour taste regulating component comprises: isomalt, fructo-oligosaccharide and citric acid.

The isomalt, fructo-oligosaccharide and citric acid are selected from food grade and above raw materials which are allowed to be used in food industry by national relevant departments, and are directly purchased from the market.

The raw materials and the contents for preparing the synbiotic functional soft sweet containing the sea cucumber oligopeptide are as follows according to the mass percentage:

the sea cucumber oligopeptide powder, the cowberry extract, the Chinese herbal medicine extract, the coconut oil extract, the isomaltitol, the fructo-oligosaccharide and other substances are all prebiotics in nature, and after being ingested, the prebiotics reach the intestinal tract, are decomposed and utilized by intestinal flora (exogenous probiotics and indigenous flora), promote the growth of the flora and indirectly promote the health of the intestinal tract, and the exogenous probiotics directly act on the intestinal tract, secrete nutritional factors such as amino acid through fermentation and metabolism, and maintain the balance of intestinal microecology together with the intestinal indigenous flora, and inhibit the growth and metabolism of intestinal pathogenic microorganisms, so that the prebiotics and the prebiotics in the synbiotics play a synergistic effect in the aspect of the health of the intestinal tract, and can improve the intestinal microecology.

A second part: preparation method

The preparation method of the synbiotic functional soft sweet containing the sea cucumber oligopeptide comprises the following steps:

step 1: microencapsulation of synbiotic functional components

The microencapsulation of the synbiotic functional component comprises the following steps:

(1) preparing a wall material: weighing beta-cyclodextrin, resistant starch and coconut oil extract according to a formula, adding a proper amount of warm water for ultrasonic dissolution, homogenizing and uniformly mixing to obtain a mixture a;

(2) preparing a core material: weighing sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract according to the formula respectively, mixing uniformly, adding a proper amount of warm water, stirring in dark place and dissolving to obtain a mixture b;

(3) crosslinking embedding: and slowly adding the mixture b into the mixture a under continuous stirring, crosslinking and embedding, homogenizing and uniformly mixing to obtain the microencapsulated functional component, and recording as a mixture c.

Step 2: preparing soft sweets gel liquid

Weighing konjac glucomannan, pectin and sodium alginate according to the formula, respectively, adding appropriate amount of warm water, stirring to dissolve completely to obtain soft candy gel liquid, and recording as mixture d.

And 3, step 3: preparation of sweet taste regulator for soft sweets

And (3) weighing isomaltulose alcohol and fructo-oligosaccharide according to the formula, adding a proper amount of warm water, and stirring until the isomaltulose alcohol and the fructo-oligosaccharide are completely dissolved to obtain the soft sweet taste modifier, wherein the mixture is marked as a mixture e.

And 4, step 4: compounding of the components

And mixing the mixture c, the mixture d and the mixture e, stirring the mixture to be uniform, adding citric acid according to the formula to obtain soft candy mixed liquid, recording the mixed liquid as a mixture f, and keeping the temperature for later use.

And 5, step 5: injection moulding

And (4) injecting the mixture f into a mold, drying, cooling and demolding to obtain the semi-finished soft candy.

And 6, step 6: post-treatment

And mixing the obtained semi-finished soft sweets with one or more of desiccated coconut powder, konjac powder, jerusalem artichoke powder, glutinous rice powder and erythritol crystal particles, wherein the fineness of the desiccated coconut powder, the konjac powder, the jerusalem artichoke powder and the glutinous rice powder is 100 meshes, the particle size of the erythritol crystal particles is 0.3mm, and mixing with sand to obtain the final synbiotic functional soft sweets containing the sea cucumber oligopeptide.

And a third part: specific examples and specific comparative examples

Example 1: preparation of Synbiotic functional Soft candy A containing Stichopus japonicus oligopeptide

The raw materials and the contents for preparing the synbiotic functional soft sweet A containing the sea cucumber oligopeptide are as follows according to the mass percentage:

wherein:

(1) sea cucumber oligopeptide powder: sea cucumber intestines are taken as raw materials and are prepared by a microbial enzyme fermentation coupling technology;

(2) probiotic powder: comprises lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans which are compounded according to the mass ratio of 1:1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

The preparation method of the synbiotic functional soft candy A containing the sea cucumber oligopeptide comprises the following steps:

step 1: microencapsulation of synbiotic functional components

The microencapsulation of the synbiotic functional component comprises the following steps:

(1) preparing a wall material: weighing beta-cyclodextrin, resistant starch and coconut oil extract according to a formula, adding a proper amount of warm water at 45 ℃, ultrasonically dissolving, and homogenizing for 1 time under 30MPa by a high-pressure homogenizer to obtain a mixture a;

(2) preparing a core material: weighing sea cucumber oligopeptide powder, probiotic powder, cowberry fruit extract and Chinese herbal medicine extract according to the formula respectively, mixing uniformly, adding a proper amount of warm water at 45 ℃, stirring in dark place and dissolving to obtain a mixture b;

(3) crosslinking embedding: slowly adding the mixture b into the mixture a under the continuous stirring of 50r/min, stirring, crosslinking and embedding for 20min, and homogenizing for 1 time under 30MPa by a high-pressure homogenizer to obtain a microencapsulated functional component, which is recorded as a mixture c.

Step 2: preparing soft sweets gel liquid

Weighing konjac glucomannan, pectin and sodium alginate according to the formula, respectively, adding appropriate amount of warm water of 65 deg.C, stirring to dissolve completely to obtain soft candy gel solution, and recording as mixture d.

And 3, step 3: preparation of sweet taste regulator for soft sweets

And (3) weighing isomaltulose alcohol and fructo-oligosaccharide according to the formula, adding a proper amount of warm water at 65 ℃, and stirring until the isomaltulose alcohol and the fructo-oligosaccharide are completely dissolved to obtain the soft sweet taste modifier, and marking as a mixture e.

And 4, step 4: compounding of the components

And mixing the mixture c, the mixture d and the mixture e, stirring the mixture to be uniform, adding citric acid according to the formula to obtain soft candy mixed liquid, recording the mixed liquid as a mixture f, and keeping the temperature for later use.

And 5, step 5: injection moulding

And (4) injecting the mixture f into a mold, drying, cooling and demolding to obtain the semi-finished soft candy.

And 6, step 6: post-treatment

Mixing the obtained semi-finished soft sweets with desiccated coconut powder and erythritol crystal particles, wherein the fineness of the desiccated coconut powder is 100 meshes, the particle size of the erythritol crystal particles is 0.3mm, and the mass ratio of the desiccated coconut powder to the erythritol crystal particles is 2:1, and mixing with sand to obtain the synbiotic functional soft sweets A containing the sea cucumber oligopeptide.

Example 2 preparation of Synbiotic functional Soft candy B containing sea cucumber oligopeptide

The raw materials and the contents for preparing the synbiotic functional soft sweet B containing the sea cucumber oligopeptide are as follows according to the mass percentage:

wherein:

(1) sea cucumber oligopeptide powder: sea cucumber intestines are taken as raw materials and are prepared by a microbial enzyme fermentation coupling technology;

(2) probiotic powder: comprises lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans which are compounded according to the mass ratio of 1:1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

The preparation method of the synbiotic functional soft candy B containing the sea cucumber oligopeptide is basically the same as the preparation method of the synbiotic functional soft candy a containing the sea cucumber oligopeptide in example 1, and the difference is that the former adopts a mixture of konjac flour and glutinous rice flour in a weight ratio of 1:1 for sand mixing in the post-treatment process.

Example 3 preparation of Synbiotic functional Soft candy C containing sea cucumber oligopeptide

The raw materials and the contents for preparing the synbiotic functional soft sweet C containing the sea cucumber oligopeptide are as follows according to the mass percentage:

wherein:

(1) sea cucumber oligopeptide powder: sea cucumber intestines are taken as raw materials and are prepared by a microbial enzyme fermentation coupling technology;

(2) probiotic powder: comprises lactobacillus paracasei, lactobacillus acidophilus, lactobacillus plantarum, bifidobacterium, lactobacillus rhamnosus and bacillus coagulans which are compounded according to the mass ratio of 1:1:1:1:1:1, and the number of viable bacteria is more than or equal to 1 multiplied by 10¹⁰cfu/g。

The preparation method of the synbiotic functional soft candy C containing the sea cucumber oligopeptide is basically the same as the preparation method of the synbiotic functional soft candy A containing the sea cucumber oligopeptide in the example 1, and the difference is that the former adopts a mixture of jerusalem artichoke powder and erythritol crystal particles in a weight ratio of 2:1 for sand mixing in the post-treatment process.

Comparative example 1 preparation of Synbiotic functional Soft candy containing sea cucumber oligopeptide D

The synbiotic functional soft candy D containing sea cucumber oligopeptide contained the same components and contents as in example 2, except that the components contained in the soft candy D did not contain the biotype wall material component.

The preparation method of the synbiotic functional soft candy D containing the sea cucumber oligopeptide is different from the preparation method in the embodiment 2 in that: the soft candy gel is boiled and directly mixed with other components for casting molding, and the functional components are not crosslinked and embedded.

The preparation method of the synbiotic functional soft sweet D containing the sea cucumber oligopeptide specifically comprises the following steps:

step 1: decocting and boiling

Weighing the soft candy gel component and the sweet and sour taste regulating component according to the formula, adding water, stirring uniformly, heating to 75 ℃, decocting for 30min, cooling to 45 ℃, obtaining a decocted gel liquid, and keeping the temperature for later use.

Step 2: blending

Weighing the synbiotic functional components according to the formula, adding into the boiled gel liquid obtained in the step 1 under continuous stirring, and continuing stirring for 20min to uniformly distribute and blend the synbiotic functional components into the boiled gel liquid to obtain a mixed gel liquid.

And 3, step 3: cooling and forming

And (3) injecting the mixed glue solution obtained in the step (2) into a mould, drying until the water content is 10%, and demoulding after cooling to obtain the semi-finished soft candy.

And 4, step 4: post-treatment

Mixing the obtained semi-finished soft sweet with 100 mesh rhizoma Amorphophalli powder and Oryza Glutinosa powder at a mass ratio of 1:1, and mixing with sand to obtain synbiotic functional soft sweet D containing sea cucumber oligopeptide.

Comparative example 2: preparation of Synbiotic functional fondant E containing Stichopus japonicus oligopeptide

The synbiotic functional soft candy E containing the sea cucumber oligopeptide is the same as the example 2 except that the sour and sweet taste adjusting components (comprising white granulated sugar, glucose syrup and citric acid, the mass percentages of which are 7%, 4% and 0.3%) are different from the example 2, and the other components, the contents and the preparation method are the same as the example 2.

Comparative example 3: preparation of Synbiotic functional fondant F containing Stichopus japonicus oligopeptide

The synbiotic functional soft candy F containing sea cucumber oligopeptide was the same as example 2 except that the soft candy gel components (consisting of gelatin, agar and carrageenan in 4%, 3% and 2% by mass) were different from example 2, and the other components and contents and preparation method were the same as example 2.

Comparative example 4: preparation of Synbiotic functional Soft candy G containing sea cucumber oligopeptide

The synbiotic functional soft candy G containing sea cucumber oligopeptide was the same as example 2 except that the biological wall material components (composed of gum arabic, modified starch and cellulose base type, 5%, 6% by mass) were different from example 2, and the other components and contents and preparation method were the same as example 2.

Comparative example 5: preparation of Synbiotic functional fondant H containing Stichopus japonicus oligopeptide

The synbiotic functional soft candy H containing the sea cucumber oligopeptide has the same components and content as the example 2, and the difference is that: the post-treatment is not carried out after the injection molding, namely, the soft sweet after demoulding is not mixed with sand.

The fourth part: examining the stability of the synbiotic functional soft candy containing sea cucumber oligopeptide

The stability evaluation method comprises the following steps: comparing the stability of the synbiotic functional soft sweets containing the sea cucumber oligopeptide with the stability of the soft sweets (containing anthocyanin) of the same type randomly purchased from the market, continuously inspecting the product for 6 months under the conditions of the temperature of 30 ℃ and the humidity of 65%, and evaluating the stability of the product. The stability evaluation index is the degradation degree of anthocyanin.

And (3) stability investigation result: after continuously examining the synbiotic functional soft sweets containing the sea cucumber oligopeptides prepared in each example and each proportion for 6 months and the commercial soft sweets of the same type, anthocyanin degradation rates of each sample show different characteristics, and analysis finds that the synbiotic functional soft sweets C containing the sea cucumber oligopeptides and the synbiotic functional soft sweets G containing the sea cucumber oligopeptides have lower anthocyanin degradation rates of 13.6% and 13.9% respectively, which indicates that the anthocyanin content is relatively stable, while the synbiotic functional soft sweets D containing the sea cucumber oligopeptides and the commercial soft sweets of the same type have serious anthocyanin degradation rates of 35.8% and 54.6% respectively. This indicates that: the embedding wall material is used for crosslinking and microencapsulating the functional components of the soft sweets, so that the stability of active substances can be remarkably improved, and the volatility, the reactivity and the like of the functional components are effectively reduced.

The fifth part is that: performing sensory evaluation on the synbiotic functional soft candy containing sea cucumber oligopeptide

The scores of the synbiotic functional soft sweets containing the sea cucumber oligopeptide, which are prepared in each embodiment and each proportion, and the scores of the same type of soft sweets sold in the market in the aspects of tissue morphology, color, taste, sweetness and the like are counted.

The sensory evaluation results were as follows:

sensory evaluation results: the synbiotic functional soft sweets B containing the sea cucumber oligopeptide have the highest score (94 points) in the sensory evaluation, and the synbiotic functional soft sweets D containing the sea cucumber oligopeptide have the lowest score (77 points), which shows that: functional components are not embedded, and the soft sweets prepared by directly decocting, blending and pouring have poor overall evaluation and do not meet the requirements of consumers; the comprehensive scores of other examples and comparative examples are concentrated between 85 and 92, are all higher than the total score of the same type of commercial soft sweets, have better overall evaluation and meet the requirements of consumers on the soft sweets indexes.

The functional soft sweet containing the sea cucumber oligopeptide is prepared by taking the sea cucumber oligopeptide, probiotics, a cowberry fruit extract and a Chinese herbal medicine extract as main raw materials, can regulate human immunity, resist oxidation, improve gastrointestinal function, regulate blood fat and blood pressure, relieve fatigue and improve eyesight, and meanwhile, the coconut oil extract, resistant starch, isomaltitol, fructo-oligosaccharide, desiccated coconut powder, konjac powder, jerusalem artichoke powder, erythritol and the like are added into the soft sweet as auxiliary materials.

It should be noted that the above-mentioned embodiments do not limit the present invention in any way, and all technical solutions obtained by using equivalent alternatives or equivalent variations fall within the protection scope of the present invention.