阅读说明：本技术 用于无糖凝胶软糖的多功能防粘油及其制备方法 (Multifunctional anti-sticking oil for sugar-free gel soft sweets and preparation method thereof ) 是由 贾博 闫述模 吉玮民 孙圣涛 于 2021-07-05 设计创作，主要内容包括：用于无糖凝胶软糖的多功能防粘油及其制备方法,包括以下质量百分比的组分：植物油70-85％,巴西棕榈蜡、蜂蜡：5-20％,虫胶：0-12％,香精：0-10％,色素0-10％,磷脂0-10％；其制备方法包括称量配料,配备植物油、蜡和虫胶的混合液；缓慢升温且温度不超过100℃,用均质机间歇均质共10min得混合物；待混合油温度降到40℃边搅拌边加入香精、色素或磷脂中的一种或几种；本防粘油经运输试验及稳定性试验发现防粘效果提升25％,能延长无糖凝胶软糖的稳定性,不易返砂发粘,此外,还能提升无糖凝胶软糖的香味和色泽。因此本发明在无糖凝胶软糖新产品技术领域中具有重大意义。(The multifunctional anti-sticking oil for the sugar-free gel soft candy and the preparation method thereof comprise the following components in percentage by mass: 70-85% of vegetable oil, carnauba wax, beeswax: 5-20%, shellac: 0-12%, essence: 0-10% of pigment, 0-10% of phospholipid and 0-10% of phospholipid; the preparation method comprises weighing the ingredients, and preparing the mixed solution of vegetable oil, wax and shellac; slowly heating to a temperature not higher than 100 deg.C, and intermittently homogenizing for 10min with a homogenizer to obtain a mixture; adding one or more of essence, pigment or phospholipid when the temperature of the mixed oil is reduced to 40 ℃ and stirring; the anti-sticking oil is found to improve the anti-sticking effect by 25 percent through transportation tests and stability tests, can prolong the stability of the sugar-free gel soft sweets, is not easy to return sand and stick, and can improve the fragrance and color of the sugar-free gel soft sweets. Therefore, the invention has great significance in the technical field of new sugar-free gel soft candy products.)

1. The multifunctional anti-sticking oil for the sugar-free gel soft candy is characterized by comprising the following components in percentage by mass: 70-85% of vegetable oil, carnauba wax, beeswax: 5-20%, shellac: 0-12%, essence: 0-10% of pigment, 0-10% of phospholipid and 0-10% of phospholipid.

2. The multifunctional detackifying oil of claim 1, wherein the vegetable oil is hydrogenated coconut oil and palm oil.

3. The multifunctional anti-sticking oil for sugar-free jelly drops as claimed in claim 1, wherein the carnauba wax, beeswax and phospholipid are lubricants.

4. The multifunctional anti-stick oil for sugar-free jelly according to claim 1, wherein the shellac is a brightening agent.

5. The multifunctional anti-stick oil for sugar-free jelly according to claim 1, wherein said flavor comprises: natural orange essence, natural lemon essence, natural strawberry essence, natural blueberry essence, natural raspberry essence, natural cherry essence and natural peach essence.

6. The multifunctional anti-stick oil for sugar-free jelly according to claim 1, wherein said coloring matter comprises: beta-carotene, lutein.

7. The preparation method of the multifunctional anti-sticking oil for the sugar-free gel soft candy is characterized by comprising the following steps:

a. weighing and proportioning according to the formula, and weighing the vegetable oil according to the formula amount for later use;

b. b, pouring carnauba wax or beeswax and shellac into the vegetable oil prepared in the step a, and stirring and mixing uniformly;

c. b, slowly heating the mixed material in the step b to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a mixture;

d. and c, when the temperature of the mixture in the step c is reduced to 35-45 ℃, adding the essence, the pigment and/or the phospholipid while stirring, and stirring for 5-10min until the mixture is uniformly mixed.

Technical Field

The invention relates to the technical field of food, in particular to multifunctional anti-sticking oil for sugar-free gel soft sweets and a preparation method thereof.

Background

The gel soft sweets as traditional food can bring pleasant chewing feeling to consumers, and the functional gel soft sweets not only can provide good mouthfeel, but also can provide vitamins required by human bodies, and are popular with consumers. However, most of gel soft sweets contain white granulated sugar and glucose syrup, which may cause the increase of blood sugar of diabetics and dental caries, and along with the increase of health consciousness of people, the demand gradually leans towards sugar-free, vegetable gum, good taste and the like, so that the sugar-free pectin multi-vitamin mineral soft sweets are produced at the same time.

Compared with sugar gel soft sweets, the sugar-free gel soft sweets are more unstable and are easy to return to sand and become sticky, and especially the sugar-free pectin multi-vitamin soft sweets are suitable for being eaten. In the prior art, for solving the problem of sand return and stickiness of the sugar-free gel soft sweets, on one hand, the sealing property of a packing material is mainly focused and a drying agent is used for maintaining the moisture balance in the package; another aspect is to start with the sugarless formulation system itself and try to find the optimal formulation by adjusting the type and proportion of sugar alcohols added, wherein the sugar alcohols involved include: maltitol, isomalt, sorbitol, erythritol, mannitol, and the like, and the applicability of the complex-type formulation is not wide enough.

In addition, the same amount of essence is added into the sugar-free jelly candy as the sugar-containing jelly candy, the fragrance of the sugar-free jelly candy is much lighter than that of the sugar-containing jelly candy, and the experience of consumers is seriously influenced. Therefore, there is a need in the market for sugar-free jelly having good appearance stability and pleasant taste.

Disclosure of Invention

The invention aims to provide the multifunctional anti-sticking oil for the sugar-free gel soft sweets and the preparation method thereof, the method has strong operability and wide application range, the prepared anti-sticking oil improves the stability of the sugar-free gel soft sweets, can provide obvious taste advantages and bright color, and solves the technical problem of the sugar-free gel soft sweets from another angle.

In order to achieve the technical purpose and achieve the technical requirements, the multifunctional anti-sticking oil for the sugar-free jelly soft candy is characterized by comprising the following components in percentage by mass: 70-85% of vegetable oil, carnauba wax, beeswax: 5-20%, shellac: 0-12%, essence: 0-10% of pigment, 0-10% of phospholipid and 0-10% of phospholipid. Characterized in that the vegetable oil is hydrotreated coconut oil and/or palm oil; the carnauba wax, the beeswax and the phospholipid are used as lubricants; the shellac is a brightening agent; the essence comprises: natural orange essence, natural lemon essence, natural strawberry essence, natural blueberry essence, natural raspberry essence, natural cherry essence and natural peach essence; the pigment comprises: beta-carotene, lutein.

The preparation method of the multifunctional anti-sticking oil for the sugar-free gel soft candy is characterized by comprising the following steps:

a. weighing and proportioning according to the formula, and weighing the vegetable oil according to the formula amount for later use;

b. b, pouring carnauba wax or beeswax and shellac into the vegetable oil prepared in the step a, and stirring and mixing uniformly;

c. b, slowly heating the mixed material in the step b to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a mixture;

d. c, when the temperature of the mixture in the step c is reduced to 35-45 ℃, adding the essence, the pigment and/or the phospholipid while stirring, and stirring for 5-10min until the mixture is uniformly mixed;

the invention has the beneficial effects; the multifunctional anti-sticking oil for the sugar-free gel soft sweets and the preparation method thereof can improve the stability of the sugar-free gel soft sweets, improve the anti-sticking effect by at least 25 percent, accelerate a stability box (the temperature of the acceleration box is 37 ℃ and the Relative Humidity (RH) is 75 percent), and result shows that compared with a control group, the sugar-free gel soft sweets have no obvious sand return on the sugar surface and no obvious water drops on the packaging bottle body. Essence and pigment are added in the anti-sticking oil, so that the popularity of the essence soft sweets is obviously improved, the effect cannot be realized by adding double essence internally, and the soft sweets are brighter in color. The method has the characteristics of strong operability, wide application range, good anti-sticking effect of the prepared anti-sticking oil, prominent smell and color and low manufacturing cost.

Detailed Description

In order to make the objects, technical solutions and advantageous technical effects of the present invention clearer, the present invention is further described in detail below with reference to specific embodiments;

the multifunctional anti-sticking oil for the sugar-free gel soft candy is characterized by comprising the following components in percentage by mass: 70-85% of vegetable oil, carnauba wax, beeswax: 5-20%, shellac: 0-12%, essence: 0-10% of pigment, 0-10% of phospholipid and 0-10% of phospholipid. Characterized in that the vegetable oil is hydrotreated coconut oil and/or palm oil; the carnauba wax, the beeswax and the phospholipid are used as lubricants; the shellac is a brightening agent; the essence comprises: natural orange essence, natural lemon essence, natural strawberry essence, natural blueberry essence, natural raspberry essence, natural cherry essence and natural peach essence; the pigment comprises: beta-carotene, lutein.

The preparation method of the multifunctional anti-sticking oil for the sugar-free gel soft candy is characterized by comprising the following steps:

a. weighing and proportioning according to the formula, and weighing the vegetable oil according to the formula amount for later use;

b. b, adding carnauba wax or beeswax and shellac into the vegetable oil in the step a, and stirring and mixing uniformly;

c. b, slowly heating the mixed material in the step b to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a mixture;

d. c, when the temperature of the mixture in the step c is reduced to 35-45 ℃, adding the essence, the pigment and/or the phospholipid while stirring, and stirring for 5-10min until the mixture is uniformly mixed;

the invention is implemented specifically as follows: example 1

The formulation of the present invention comprises the components shown in Table 1

The preparation method of the multifunctional anti-sticking oil for the sugar-free gel soft candy comprises the following steps:

firstly, weighing ingredients according to a formula; putting coconut oil into a stainless steel container, adding carnauba wax and shellac into the coconut oil, and stirring and mixing uniformly; slowly heating the obtained mixed material to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a uniform mixture; adding phospholipid while stirring when the temperature of the mixture is reduced to 35-45 ℃, and continuously stirring for 5-10min until the mixture is uniformly mixed.

Preheating the prepared anti-sticking oil to 40 ℃, wrapping the sugar-free gel soft sweets with an oil wrapping machine, subpackaging the obtained samples into 250ml PET bottles, carrying out transportation test tests, setting the test time to be 12h, observing and recording the proportion of sticky sugar to the total sugar number after the time is up, observing and recording the stability box (the temperature of an acceleration box is 37 ℃, and the Relative Humidity (RH) is 75%), observing the sand return and water outlet conditions of the sugar bodies, wherein the data are shown in the following table 2:

and (4) conclusion: from data, the prepared anti-sticking oil reduces the sticking rate of sugar by 30.95 percent after being applied to the gelatin sugar-free soft candy, and reduces the sticking rate of sugar by 32.7 percent when being applied to the pectin sugar-free soft candy.

Example 2:

the formulations of the present invention include the components shown in Table 3

The preparation method of the multifunctional anti-sticking oil for the sugar-free gel soft candy comprises the following steps:

firstly, weighing ingredients according to a formula; putting coconut oil into a stainless steel container, adding carnauba wax and shellac into the coconut oil, and stirring and mixing uniformly; slowly heating the obtained mixed material to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a uniform mixture; adding phospholipid, essence and pigment when the temperature of the mixture is reduced to 35-45 deg.C under stirring, and stirring for 5-10min to mix well.

Preheating the prepared anti-sticking oil to 40 ℃, wrapping the sugar-free gel soft sweets with an oil wrapping machine, subpackaging the obtained samples into 250ml PET bottles, carrying out transportation test tests, setting the test time to be 12h, observing and recording the proportion of sticky sugar to the total sugar number after the time is up, observing and recording the stability box (the temperature of an acceleration box is 37 ℃, and the Relative Humidity (RH) is 75%), observing the sand return and water outlet conditions of the sugar bodies, wherein the data are shown in the following table 2:

and (4) conclusion: from data, the prepared anti-sticking oil reduces the sticking rate of sugar by 25.5 percent after being applied to the gelatin sugar-free soft candy, and reduces the sticking rate of the pectin sugar-free soft candy by 29.1 percent.

Example 3:

the formulations of the present invention include the components shown in Table 5

The multifunctional anti-sticking oil for sugar-free gel soft candy and the preparation method thereof comprise the following steps:

firstly, weighing ingredients according to a formula; putting coconut oil into a stainless steel container, adding carnauba wax and shellac into the coconut oil, and stirring and mixing uniformly; slowly heating the obtained mixed material to a temperature not exceeding 100 ℃, and intermittently homogenizing for 10min by using a homogenizer to obtain a uniform mixture; adding phospholipid while stirring when the temperature of the mixture is reduced to 35-45 ℃, and continuously stirring for 5-10min until the mixture is uniformly mixed.

Preheating the prepared anti-sticking oil to 40 ℃, wrapping the sugar-free gel soft sweets with an oil wrapping machine, subpackaging the obtained samples into 250ml PET bottles, carrying out transportation test tests, setting the test time to be 12h, observing and recording the proportion of sticky sugar to the total sugar number after the time is up, observing and recording the stability box (the temperature of an acceleration box is 37 ℃, and the Relative Humidity (RH) is 75%), observing the sand return and water outlet conditions of the sugar bodies, wherein the data are shown in the following table 2:

and (4) conclusion: from data, the prepared anti-sticking oil reduces the sticking rate of sugar by 29.2 percent after being applied to the gelatin sugar-free soft candy, and reduces the sticking rate of sugar by 29.1 percent when being applied to the pectin sugar-free soft candy.

The foregoing examples are given for the purpose of illustrating the invention in a clear and non-limiting manner, and it will be apparent to those skilled in the art that variations and modifications of other forms may be made in the light of the above teachings, and it is not necessary or necessary to exhaustively enumerate all the embodiments, and all such variations and modifications as are obvious are within the scope of the invention.