阅读说明：本技术 一种五彩山楂多酚低糖软糖及其制备方法 (Colorful hawthorn polyphenol low-sugar soft sweet and preparation method thereof ) 是由 刘素稳 王鑫芳 常学东 李润丰 潘思弋 于 2021-09-26 设计创作，主要内容包括：本发明公开了一种五彩山楂多酚低糖软糖,原料包括：山楂浆料58～62g、木糖醇6～8g、山楂多酚4-5mg、明胶5.0±0.5g、琼脂0.3±0.1g和山楂果醋粉；山楂果醋粉加入后,使糖酸比达到(27～30):1；制备方法包括：称量,将山楂果肉和/或山楂皮搅碎、冷冻,解冻,加水煮沸9～21min,过滤,得山楂浆料；向山楂浆料中加入木糖醇,煮沸,加入明胶和琼脂,浓缩；降温后,加入山楂果醋粉,搅拌均匀；再次降温,加入山楂多酚,搅拌均匀,得汁液；将汁液浇模、凝结、冷藏定型、干燥,得五彩山楂糖。五彩山楂糖具有颜色美观(无色素添加)、抗氧化、低糖特性；弹性好,透明度高,风味酸甜,适合大众口味。(The invention discloses a colorful hawthorn polyphenol low-sugar soft sweet, which comprises the following raw materials: 58-62 g of hawthorn pulp, 6-8 g of xylitol, 4-5mg of hawthorn polyphenol, 5.0 +/-0.5 g of gelatin, 0.3 +/-0.1 g of agar and hawthorn vinegar powder; after adding the hawthorn fruit vinegar powder, leading the sugar-acid ratio to reach (27-30): 1; the preparation method comprises the following steps: weighing, namely crushing hawthorn pulp and/or hawthorn peel, freezing, thawing, adding water, boiling for 9-21 min, and filtering to obtain hawthorn pulp; adding xylitol into the fructus crataegi slurry, boiling, adding gelatin and agar, and concentrating; cooling, adding fructus crataegi vinegar powder, and stirring; cooling again, adding fructus crataegi polyphenol, and stirring to obtain juice; pouring the juice into a mold, coagulating, refrigerating, shaping, and drying to obtain the five-color hawthorn sugar. The colorful hawthorn sugar has the characteristics of beautiful color (no pigment is added), oxidation resistance and low sugar; good elasticity, high transparency, sweet and sour flavor, and is suitable for popular taste.)

1. The colorful hawthorn polyphenol low-sugar soft sweet is characterized by comprising the following raw materials in parts by mass: 58-62 g of hawthorn pulp, 6-8 g of xylitol, 4-5mg of hawthorn polyphenol, 5.0 +/-0.5 g of gelatin, 0.3 +/-0.1 g of agar and hawthorn vinegar powder; wherein, after the hawthorn fruit vinegar powder is added, the sugar-acid ratio reaches (27-30): 1.

2. The method for preparing the colorful hawthorn polyphenol low-sugar soft sweets as claimed in claim 1, which is characterized by comprising the following steps:

1) weighing: weighing the following raw materials in percentage by mass:

2) preparing hawthorn pulp: crushing hawthorn pulp and/or hawthorn peel, freezing, thawing, adding water, boiling for 9-21 min, and filtering to obtain hawthorn pulp;

3) concentration: adding xylitol into the hawthorn pulp obtained in the step 1), boiling, adding gelatin and agar, and concentrating to obtain concentrated juice;

4) antioxidation: cooling the concentrated juice obtained in the step 2), adding hawthorn fruit vinegar powder into the concentrated juice, and uniformly stirring; cooling again, adding fructus crataegi polyphenol, and stirring to obtain juice;

5) pouring a mold and drying: pouring the juice into a mold, coagulating, refrigerating, shaping, and drying to obtain the five-color hawthorn sugar.

3. The method for preparing the multicolored hawthorn polyphenol low sugar soft candy as claimed in claim 2, wherein in the step 2), the freezing is performed at-18 to-22 ℃ for 4 h.

4. The preparation method of the multicolored hawthorn polyphenol low sugar soft candy as claimed in claim 2, wherein in the step 2), the water adding amount is that of the hawthorn fruits and/or the hawthorn peels according to a volume ratio: water-1: 2 or 1: 1.

5. The method for preparing the multicolored hawthorn polyphenol low-sugar soft sweets as claimed in claim 2, wherein in the step 3), the boiling time is 4-6 min.

6. The method for preparing the multicolored hawthorn polyphenol low-sugar soft sweets as claimed in claim 2, wherein in the step 4), the temperature is reduced to 45-50 ℃; the addition of the hawthorn fruit vinegar powder is stopped when the sugar-acid ratio reaches (27-30): 1; and reducing the temperature to 38-40 ℃ again.

7. The method for preparing the multicolored hawthorn polyphenol low sugar soft candy as claimed in claim 2, wherein in the step 5), the coagulation is performed at room temperature; the cold storage and shaping are carried out at 4 ℃ for 2.5-3.5 h; the drying is to dry for 2-3h at 35-40 ℃, then to heat to 60-65 ℃ and to keep for 1 h.

Technical Field

The invention relates to the technical field of hawthorn sugar, in particular to colorful hawthorn polyphenol low-sugar soft sweet and a preparation method thereof.

Background

The gelatin soft sweets are gel candies using gelatin as a gel, have the characteristics of good elasticity, high transparency, easy digestion and the like, and are always popular with consumers. The existing soft sweet products all adopt sucrose as a sweetening agent, are not suitable for being eaten by part of people, and take the effects of reducing blood fat and preventing wisdom teeth by selecting xylitol as a sucrose substitute. Many soft sweets in the market contain additives such as artificial pigments and essences, have low nutritional value and harm to human health, so low-sugar soft sweets with good quality are urgently needed by the soft sweets market to meet the needs of consumers.

The hawthorn is a traditional Chinese medicinal material and food material, is used as food, has the functions of supplementing various nutrient elements and stimulating appetite by virtue of the sour and sweet hawthorn, and is included in the long-term development of Chinese pharmacology and the pharmacology research of a plurality of countries in Europe as a medicinal material. The hawthorn is rich in functional components such as phenolic acid, polyphenol, flavone, polysaccharide and the like, and has various biological activities of resisting oxidation, reducing fat, resisting tumors, delaying senescence and the like. The hawthorn polyphenol is brownish red, plays roles of resisting oxidation, keeping fresh, fixing color and enhancing flavor in the soft sweet, can make acid tails of the soft sweet disappear, and has sweet taste.

Therefore, how to provide a colorful hawthorn polyphenol low-sugar soft sweet to replace the commercial gelatin soft sweet is a technical problem which needs to be solved by the technical personnel in the field.

Disclosure of Invention

In view of the above, the invention provides the colorful hawthorn polyphenol low-sugar soft sweets and the preparation method thereof, and the obtained colorful hawthorn polyphenol low-sugar soft sweets have the characteristics of beautiful color, oxidation resistance, low sugar and the like; good elasticity, high transparency, sweet and sour flavor, and is suitable for popular taste.

In order to achieve the purpose, the invention adopts the following technical scheme:

a colorful hawthorn polyphenol low-sugar soft sweet comprises the following raw materials: 58-62 g of hawthorn pulp, 6-8 g of xylitol, 4-5mg of hawthorn polyphenol, 5.0 +/-0.5 g of gelatin, 0.3 +/-0.1 g of agar and hawthorn vinegar powder; wherein, after the hawthorn fruit vinegar powder is added, the sugar-acid ratio reaches (27-30): 1.

A preparation method of colorful hawthorn polyphenol low-sugar soft sweets comprises the following steps:

1) weighing: weighing the following raw materials in percentage by mass:

2) preparing hawthorn pulp: crushing hawthorn pulp and/or hawthorn peel, freezing, thawing, adding water, boiling for 9-21 min, and filtering to obtain hawthorn pulp;

3) concentration: adding xylitol into the hawthorn pulp obtained in the step 1), boiling, adding gelatin and agar, and concentrating to obtain concentrated juice;

4) antioxidation: cooling the concentrated juice obtained in the step 2), adding hawthorn fruit vinegar powder into the concentrated juice, and uniformly stirring; cooling again, adding fructus crataegi polyphenol, and stirring to obtain juice;

5) pouring a mold and drying: pouring the juice into a mold, coagulating, refrigerating, shaping, and drying to obtain the five-color hawthorn sugar.

In a preferred embodiment of the present invention, in the step 2), the freezing is performed at-18 to-22 ℃ for 4 hours.

The preferable technical scheme of the invention is characterized in that in the step 2), the water adding amount is that the water adding amount is equal to the water adding amount of the hawthorn fruit and/or the water adding amount is that the volume ratio of the hawthorn fruit and/or the water adding amount is that is equal to the volume ratio: water 1: 2.

As a preferable technical scheme of the invention, in the step 3), the boiling time is 4-6 min.

As a preferable technical scheme, in the step 4), the temperature is reduced to 45-50 ℃; the addition of the hawthorn fruit vinegar powder is stopped when the sugar-acid ratio reaches (27-30): 1; and reducing the temperature to 38-40 ℃ again.

As a preferred technical solution of the present invention, in the step 5), the condensation is condensation at room temperature; the cold storage and shaping are carried out at 4 ℃ for 2.5-3.5 h; the drying is carried out for 2-3h at 35-40 ℃, then the temperature is raised to 60-65 ℃, and the drying is kept for 1 h.

According to the technical scheme, compared with the prior art, the preparation method of the five-color hawthorn polyphenol low-sugar soft sweets achieves the effect of preparing the hawthorn candies with different colors by setting different proportions of hawthorn fruit peel or pulp raw materials and boiling time, the acidity mouthfeel is adjusted by adding the hawthorn fruit vinegar powder, the nutrient content and the oxidation resistance are increased, and the prepared hawthorn candies have the characteristics of attractive color, oxidation resistance, low sugar, no pigment, natural acidity and the like, are good in elasticity, high in transparency, sour and sweet in flavor and are suitable for the taste of the public.

Moreover, the hawthorn, the gelatin and the agar are used as main raw materials, the xylitol and the hawthorn polyphenol are used as auxiliary materials, the preservative and the pigment are not added, and the hawthorn fruit vinegar powder is added to replace citric acid, so that the nutrition of the soft sweet can be increased, the astringent taste of the citric acid can be solved, the product is moderate in sour and sweet, and the chewing feeling is good. Xylitol is selected as a cane sugar substitute to play roles in reducing blood fat and preventing wisdom teeth. The polyphenol is added to play roles in resisting oxidation, keeping fresh, fixing color and enhancing flavor, so that acid tails of the soft sweets can disappear, and the flavor is improved. The hawthorn polyphenol low-sugar soft sweet with special fragrance and health care effect of hawthorn enriches the soft sweet variety and the hawthorn product variety, and meets the requirements of consumers on low-sugar soft sweet. Compared with the common soft sweets, the hawthorn polyphenol low-sugar soft sweets can meet the use requirements of diabetics and obese people, are not added with pigments, and have various colors.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.

FIG. 1 is a drawing of a real object of the colorful hawthorn polyphenol low-sugar soft sweet provided by the invention;

FIG. 2 is a diagram showing the change of polyphenol content in the fermentation process of hawthorn fruit vinegar powder.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The embodiment of the invention discloses a preparation method of a colorful hawthorn polyphenol low-sugar soft sweet and the colorful hawthorn polyphenol low-sugar soft sweet.

Example 1 preparation of orange Hawthorn Low sugar fondant

1) Preparation of Hawthorn pulp

Selecting fructus crataegi with smooth epidermis, bright color and no moth eye, washing with water, and separating pericarp from pulp. Breaking into pieces at-18 to-22 ℃, freezing for 4 hours, taking out, naturally thawing, boiling for 9-11 min, wherein the volume ratio of the pulp to water is 1:2, boiling the pulp to be orange, filtering the pulp by using a mesh screen, and removing residues in the pulp to obtain hawthorn pulp;

2) preparation of gel

Weighing 5.0 +/-0.5 g of gelatin, adding 7 times of water, and heating to melt for later use; weighing agar 0.3 + -0.1 g, soaking in 35 + -2 deg.C warm water for 10 + -2 min, and melting;

3) boiling and concentrating

Weighing 58-62 g of hawthorn pulp, adding 6-8 g of xylitol, boiling for 4-6 min, adding the gelatin agent and agar prepared in the step 2), and stopping heating when the concentration is carried out until the content of soluble solid matters is 58-62%, so as to obtain a concentrate;

4) preparation of hawthorn fruit vinegar powder

1 part of hawthorn and water: pulping, adding 0.07% pectase, performing enzymolysis in 40 deg.C water bath for 3 hr, and filtering; water bath at 90 deg.C for 15 min; yeast rehydration and activation: adding 5g of active dry yeast into 100mL of sugar water with sugar content of 5%, stirring for 10min in a water bath at 36-38 ℃, and using after 20-30 min; according to the following steps: 4, adding 6% of sulfurous acid into the hawthorn juice. Fermenting at 25 deg.C for 18-20 days; brewing fruit vinegar: adjusting the pH value to 3.3-3.7, filling 100mL of liquid, inoculating 6% of acetic acid bacteria, rotating at a table concentrator speed of 155r/min, fermenting until the acidity is 53-55g/L, sterilizing at 95 ℃ for 5min, and filtering; spray drying at 165 deg.C with rapid blockage rate and 5mL/min peristaltic pump to obtain fructus crataegi fruit vinegar powder;

5) preparation of hawthorn polyphenol powder

Weighing 292-310 g of denucleated hawthorn fruits, freezing for 4h at-18 to-22 ℃, taking out, naturally thawing, repeatedly freezing and thawing for 2 times, pulping, adding 70% acidified ethanol (0.1% hydrochloric acid) according to the proportion of 1:6, and stirring and extracting for 1h at 30 ℃. Purifying with macroporous resin, and vacuum concentrating at 40-45 deg.C. Freezing the concentrated solution at-18-22 ℃ overnight, and freeze-drying at-35-45 ℃;

6) adding fructus crataegi fruit vinegar powder and polyphenol

When the temperature of the concentrate is reduced to 45-50 ℃, adding hawthorn fruit vinegar powder, uniformly stirring until the sugar-acid ratio reaches (27-30): 1, reducing the room temperature to 38-40 ℃, adding 4-5mg of hawthorn polyphenol, and uniformly stirring; obtaining concentrated slurry;

7) casting mould

Pouring the concentrated slurry into a mold, and putting the concentrated slurry into a refrigerator at about 4 ℃ in time for refrigerating for 16-18h for shaping when the concentrated slurry is condensed at room temperature; and (3) demoulding the cooled and formed soft sweets, putting the soft sweets into a clean tray, and putting the tray into a drying box at the temperature of 35-40 ℃ for 2-3 h. Heating to 60-65 deg.C, and maintaining for 1 hr to form hard shell on the surface of the soft candy.

Example 2 preparation of yellow Hawthorn Low sugar Soft candy

1) Preparation of Hawthorn pulp

Selecting red-fruit hawthorns with smooth skins, transparent colors and no bugles, washing the hawthorns with water, separating peels from pulps, breaking off the peels with hands, freezing the hawthorns at the temperature of-18 to-22 ℃ for 4 hours, taking out the hawthorns for natural thawing, wherein the volume ratio of the pulps to the water is 1:2, boiling the hawthorns for 19 to 21min, boiling the hawthorns to obtain yellow pulp, filtering the yellow pulp with a mesh screen, and removing residues in the yellow pulp to obtain hawthorn pulp;

2) preparation of gel

Weighing 5.0 +/-0.5 g of gelatin, adding 7 times of water, and heating to melt for later use; weighing agar 0.3 + -0.1 g, soaking in 35 + -2 deg.C warm water for 10 + -2 min, and melting;

3) boiling and concentrating

Weighing 58-62 g of hawthorn pulp, adding 6-8 g of xylitol, boiling for 4-6 min, adding the gelatin agent and agar prepared in the step 2), and stopping heating when the concentration is carried out until the content of soluble solid matters is 58-62%, so as to obtain a concentrate;

4) preparation of hawthorn fruit vinegar powder

1 part of hawthorn and water: pulping, adding 0.07% pectase, performing enzymolysis in 40 deg.C water bath for 3 hr, and filtering; water bath at 90 deg.C for 15 min; yeast rehydration and activation: adding 5g of active dry yeast into 100mL of sugar water with sugar content of 5%, stirring for 10min in a water bath at 36-38 ℃, and using after 20-30 min; according to the following steps: 4, adding 6% of sulfurous acid into the hawthorn juice. Fermenting at 25 deg.C for 18-20 days; brewing fruit vinegar: adjusting the pH value to 3.3-3.7, filling 100mL of liquid, inoculating 6% of acetic acid bacteria, rotating at a table concentrator speed of 155r/min, fermenting until the acidity is 53-55g/L, sterilizing at 95 ℃ for 5min, and filtering; spray drying at 165 deg.C with rapid blockage rate and 5mL/min peristaltic pump to obtain fructus crataegi fruit vinegar powder;

5) preparation of hawthorn polyphenol powder

Weighing 292-310 g of denucleated hawthorn fruits, freezing for 4h at-18 to-22 ℃, taking out, naturally thawing, repeatedly freezing and thawing for 2 times, pulping, adding 70% acidified ethanol (0.1% hydrochloric acid) according to the proportion of 1:6, and stirring and extracting for 1h at 30 ℃. Purifying with macroporous resin, and vacuum concentrating at 40-45 deg.C. Freezing the concentrated solution at-18-22 ℃ overnight, and freeze-drying at-35-45 ℃;

6) adding fructus crataegi fruit vinegar powder and polyphenol

When the temperature of the concentrate is reduced to 45-50 ℃, adding hawthorn fruit vinegar powder, uniformly stirring until the sugar-acid ratio reaches (27-30): 1, reducing the room temperature to 38-40 ℃, adding 4-5mg of hawthorn polyphenol, and uniformly stirring; obtaining concentrated slurry;

7) casting mould

Pouring the concentrated slurry into a mold, and putting the concentrated slurry into a refrigerator at about 4 ℃ in time for refrigerating for 16-18h for shaping when the concentrated slurry is condensed at room temperature; and (3) demoulding the cooled and formed soft sweets, putting the soft sweets into a clean tray, and putting the tray into a drying box at the temperature of 35-40 ℃ for 2-3 h. Heating to 60-65 deg.C, and maintaining for 1 hr to form hard shell on the surface of the soft candy.

Example 3 preparation of pink Hawthorn Low sugar Soft candy

1) Preparation of Hawthorn pulp

Selecting red-fruit hawthorns with smooth skins, transparent colors and no bugles, washing the hawthorns with water, separating peels from pulps, breaking off the peels with hands, freezing the hawthorns at the temperature of-18 to-22 ℃ for 4 hours, taking out the hawthorns to naturally thaw, wherein the volume ratio of the peels to the water is 1:2, boiling the hawthorns for 9 to 11min, boiling the hawthorns to obtain a pulp, filtering the pulp with a mesh screen, and removing residues in the pulp to obtain a hawthorn pulp;

2) preparation of gel

Weighing 5.0 +/-0.5 g of gelatin, adding 7 times of water, and heating to melt for later use; weighing agar 0.3 + -0.1 g, soaking in 35 + -2 deg.C warm water for 10 + -2 min, and melting;

3) boiling and concentrating

Weighing 58-62 g of hawthorn pulp, adding 6-8 g of xylitol, boiling for 4-6 min, adding the gelatin agent and agar prepared in the step 2), and stopping heating when the concentration is carried out until the content of soluble solid matters is 58-62%, so as to obtain a concentrate;

4) preparation of hawthorn fruit vinegar powder

1 part of hawthorn and water: pulping, adding 0.07% pectase, performing enzymolysis in 40 deg.C water bath for 3 hr, and filtering; water bath at 90 deg.C for 15 min; yeast rehydration and activation: adding 5g of active dry yeast into 100mL of sugar water with sugar content of 5%, stirring for 10min in a water bath at 36-38 ℃, and using after 20-30 min; according to the following steps: 4, adding 6% of sulfurous acid into the hawthorn juice. Fermenting at 25 deg.C for 18-20 days; brewing fruit vinegar: adjusting the pH value to 3.3-3.7, filling 100mL of liquid, inoculating 6% of acetic acid bacteria, rotating at a table concentrator speed of 155r/min, fermenting until the acidity is 53-55g/L, sterilizing at 95 ℃ for 5min, and filtering; spray drying at 165 deg.C with rapid blockage rate and 5mL/min peristaltic pump to obtain fructus crataegi fruit vinegar powder;

5) preparation of hawthorn polyphenol powder

Weighing 292-310 g of denucleated hawthorn fruits, freezing for 4h at-18 to-22 ℃, taking out, naturally thawing, repeatedly freezing and thawing for 2 times, pulping, adding 70% acidified ethanol (0.1% hydrochloric acid) according to the proportion of 1:6, and stirring and extracting for 1h at 30 ℃. Purifying with macroporous resin, and vacuum concentrating at 40-45 deg.C. Freezing the concentrated solution at-18-22 ℃ overnight, and freeze-drying at-35-45 ℃;

6) adding fructus crataegi fruit vinegar powder and polyphenol

When the temperature of the concentrate is reduced to 45-50 ℃, adding hawthorn fruit vinegar powder, uniformly stirring until the sugar-acid ratio reaches (27-30): 1, reducing the room temperature to 38-40 ℃, adding 4-5mg of hawthorn polyphenol, and uniformly stirring; obtaining concentrated slurry;

7) casting mould

Pouring the concentrated slurry into a mold, and putting the concentrated slurry into a refrigerator at about 4 ℃ in time for refrigerating for 16-18h for shaping when the concentrated slurry is condensed at room temperature; and (3) demoulding the cooled and formed soft sweets, putting the soft sweets into a clean tray, and putting the tray into a drying box at the temperature of 35-40 ℃ for 2-3 h. Heating to 60-65 deg.C, and maintaining for 1 hr to form hard shell on the surface of the soft candy.

Example 4 preparation of Red Hawthorn Low sugar Soft candy

1) Preparation of Hawthorn pulp

Selecting red hawthorn fruits which have smooth skins and bright colors and do not have wormholes, washing the red hawthorn fruits with water, separating peels from pulps, breaking off the peels with hands, freezing the red hawthorn fruits for 4 hours at the temperature of-18 to-22 ℃, taking out the red hawthorn fruits for natural thawing, wherein the volume ratio of the peels to the water is 1:2, boiling the red hawthorn fruits for 19 to 21min, boiling the red hawthorn fruits into pulp, filtering the pulp with a mesh screen, and removing residues in the red hawthorn pulp to obtain hawthorn pulp;

2) preparation of gel

Weighing 5.0 +/-0.5 g of gelatin, adding 7 times of water, and heating to melt for later use; weighing agar 0.3 + -0.1 g, soaking in 35 + -2 deg.C warm water for 10 + -2 min, and melting;

3) boiling and concentrating

Weighing 58-62 g of hawthorn pulp, adding 6-8 g of xylitol, boiling for 4-6 min, adding the gelatin agent and agar prepared in the step 2), and stopping heating when the concentration is carried out until the content of soluble solid matters is 58-62%, so as to obtain a concentrate;

4) preparation of hawthorn fruit vinegar powder

1 part of hawthorn and water: pulping, adding 0.07% pectase, performing enzymolysis in 40 deg.C water bath for 3 hr, and filtering; water bath at 90 deg.C for 15 min; yeast rehydration and activation: adding 5g of active dry yeast into 100mL of sugar water with sugar content of 5%, stirring for 10min in a water bath at 36-38 ℃, and using after 20-30 min; according to the following steps: 4, adding 6% of sulfurous acid into the hawthorn juice. Fermenting at 25 deg.C for 18-20 days; brewing fruit vinegar: adjusting the pH value to 3.3-3.7, filling 100mL of liquid, inoculating 6% of acetic acid bacteria, rotating at a table concentrator speed of 155r/min, fermenting until the acidity is 53-55g/L, sterilizing at 95 ℃ for 5min, and filtering; spray drying at 165 deg.C with rapid blockage rate and 5mL/min peristaltic pump to obtain fructus crataegi fruit vinegar powder;

5) preparation of hawthorn polyphenol powder

Weighing 292-310 g of denucleated hawthorn fruits, freezing for 4h at-18 to-22 ℃, taking out, naturally thawing, repeatedly freezing and thawing for 2 times, pulping, adding 70% acidified ethanol (0.1% hydrochloric acid) according to the proportion of 1:6, and stirring and extracting for 1h at 30 ℃. Purifying with macroporous resin, and vacuum concentrating at 40-45 deg.C. Freezing the concentrated solution at-18-22 ℃ overnight, and freeze-drying at-35-45 ℃;

6) adding fructus crataegi fruit vinegar powder and polyphenol

When the temperature of the concentrate is reduced to 45-50 ℃, adding hawthorn fruit vinegar powder, uniformly stirring until the sugar-acid ratio reaches (27-30): 1, reducing the room temperature to 38-40 ℃, adding 4-5mg of hawthorn polyphenol, and uniformly stirring; obtaining concentrated slurry;

7) casting mould

Pouring the concentrated slurry into a mold, and putting the concentrated slurry into a refrigerator at about 4 ℃ in time for refrigerating for 16-18h for shaping when the concentrated slurry is condensed at room temperature; and (3) demoulding the cooled and formed soft sweets, putting the soft sweets into a clean tray, and putting the tray into a drying box at the temperature of 35-40 ℃ for 2-3 h. Heating to 60-65 deg.C, and maintaining for 1 hr to form hard shell on the surface of the soft candy.

Example 5 preparation of Brown Hawthorn Low sugar Soft candy

1) Preparation of Hawthorn pulp

Selecting haw with smooth skin, transparent color and no wormholes, washing with water, breaking off with the fingers and thumb, freezing for 4 hours at-18 to-22 ℃, taking out and naturally thawing, wherein the volume ratio of the haw to the water is 1:1, boiling for 19-21 min, boiling the pulp to be brown, filtering with a mesh screen, and removing residues in the pulp to obtain the haw pulp;

2) preparation of gel

Weighing 5.0 +/-0.5 g of gelatin, adding 7 times of water, and heating to melt for later use; weighing agar 0.3 + -0.1 g, soaking in 35 + -2 deg.C warm water for 10 + -2 min, and melting;

3) boiling and concentrating

Weighing 58-62 g of hawthorn pulp, adding 6-8 g of xylitol, boiling for 4-6 min, adding the gelatin agent and agar prepared in the step 2), and stopping heating when the concentration is carried out until the content of soluble solid matters is 58-62%, so as to obtain a concentrate;

4) preparation of hawthorn fruit vinegar powder

1 part of hawthorn and water: pulping, adding 0.07% pectase, performing enzymolysis in 40 deg.C water bath for 3 hr, and filtering; water bath at 90 deg.C for 15 min; yeast rehydration and activation: adding 5g of active dry yeast into 100mL of sugar water with sugar content of 5%, stirring for 10min in a water bath at 36-38 ℃, and using after 20-30 min; according to the following steps: 4, adding 6% of sulfurous acid into the hawthorn juice. Fermenting at 25 deg.C for 18-20 days; brewing fruit vinegar: adjusting the pH value to 3.3-3.7, filling 100mL of liquid, inoculating 6% of acetic acid bacteria, rotating at a table concentrator speed of 155r/min, fermenting until the acidity is 53-55g/L, sterilizing at 95 ℃ for 5min, and filtering; spray drying at 165 deg.C with rapid blockage rate and 5mL/min peristaltic pump to obtain fructus crataegi fruit vinegar powder;

5) preparation of hawthorn polyphenol powder

Weighing 292-310 g of denucleated hawthorn fruits, freezing for 4h at-18 to-22 ℃, taking out, naturally thawing, repeatedly freezing and thawing for 2 times, pulping, adding 70% acidified ethanol (0.1% hydrochloric acid) according to the proportion of 1:6, and stirring and extracting for 1h at 30 ℃. Purifying with macroporous resin, and vacuum concentrating at 40-45 deg.C. Freezing the concentrated solution at-18-22 ℃ overnight, and freeze-drying at-35-45 ℃;

6) adding fructus crataegi fruit vinegar powder and polyphenol

When the temperature of the concentrate is reduced to 45-50 ℃, adding hawthorn fruit vinegar powder, uniformly stirring until the sugar-acid ratio reaches (27-30): 1, reducing the room temperature to 38-40 ℃, adding 4-5mg of hawthorn polyphenol, and uniformly stirring; obtaining concentrated slurry;

7) casting mould

Pouring the concentrated slurry into a mold, and putting the concentrated slurry into a refrigerator at about 4 ℃ in time for refrigerating for 16-18h for shaping when the concentrated slurry is condensed at room temperature; and (3) demoulding the cooled and formed soft sweets, putting the soft sweets into a clean tray, and putting the tray into a drying box at the temperature of 35-40 ℃ for 2-3 h. Heating to 60-65 deg.C, and maintaining for 1 hr to form hard shell on the surface of the soft candy.

The properties of the fondants prepared in examples 1-5 are shown in Table 1; the obtained soft candy is shown in figure 1, and the change of polyphenol content in the fermentation process of hawthorn fruit vinegar powder is shown in figure 2.

TABLE 1 measurement of texture of fondant

The detection and shelf life accelerated test show that after the product is placed at room temperature for 6 months under the packaging condition, various indexes are as follows: the color, taste, mouthfeel, texture and the like are not obviously changed; the microorganism index detection meets the national industry standard.

The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other.

The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.