阅读说明：本技术 美白补水抗糖化软糖及其制备方法 (Whitening, moisturizing and anti-saccharification soft sweet and preparation method thereof ) 是由 刘红彦 穆醒倩 刘汉民 刘国洪 饶亮明 龚宏渠 于 2021-03-04 设计创作，主要内容包括：本发明属于功能性食品领域,具体涉及一种美白补水抗糖化软糖及其制备方法。美白补水抗糖化软糖包括下述质量份组分：甜味剂500-900份；凝胶剂10-60份；功能性组分50-200份；酸度调节剂1-20份；本发明中采用银耳进行研磨成浆后,加入果胶酶以及半纤维素酶,半纤维素酶能够将银耳多糖中酶解成小分子的银耳多糖,方便人体的吸收,同时,酸性调节剂的加入能与小分子的银耳多糖形成葡萄糖醛酸,葡萄糖醛酸能够有效清除自由基,银耳多糖本身具有凝胶性,与凝胶剂配合,可以减少凝胶剂的用量,使得到的软糖具有很好的弹性以及硬度。(The invention belongs to the field of functional foods, and particularly relates to a whitening, moisturizing and anti-saccharification soft sweet and a preparation method thereof. The whitening, moisturizing and anti-saccharification soft sweet comprises the following components in parts by mass: 500 portions and 900 portions of sweetening agent; 10-60 parts of a gel; 50-200 parts of functional components; 1-20 parts of an acidity regulator; according to the invention, after tremella is ground into pulp, pectinase and hemicellulase are added, the hemicellulase can be used for carrying out enzymolysis on tremella polysaccharide into micromolecular tremella polysaccharide, so that the tremella polysaccharide is convenient for a human body to absorb, meanwhile, the addition of the acid regulator can form glucuronic acid with the micromolecular tremella polysaccharide, the glucuronic acid can effectively remove free radicals, and the tremella polysaccharide has gel property and can be matched with a gel agent, so that the dosage of the gel agent can be reduced, and the obtained soft sweet has good elasticity and hardness.)

1. The whitening, moisturizing and anti-saccharification soft sweet is characterized by comprising the following components in parts by mass: 500 portions and 900 portions of sweetening agent; 10-60 parts of a gel; 50-200 parts of functional components; 1-20 parts of an acidity regulator; the functional components comprise tremella fuciformis extract, and the tremella fuciformis extract is prepared by adopting the following method:

1) adding water into tremella, grinding into slurry, adding pectinase and hemicellulase, and performing enzymolysis to obtain an enzymolysis solution;

2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, adding an acidity regulator to regulate the pH value to 2-3, and hydrolyzing for 6 h;

3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain tremella slurry.

2. The whitening, moisturizing and anti-saccharification soft sweet as claimed in claim 1, wherein the mass ratio of tremella, water, pectinase and hemicellulase in step 1) is as follows: 1: 20-80: 0.5% -2.5%: 1 to 4 percent, the enzymolysis temperature is 30 to 40 ℃, and the time is 2 hours.

3. The whitening, moisturizing and anti-saccharification soft sweet as claimed in claim 1, wherein the mass ratio of tremella, water, pectinase and hemicellulase in step 1) is as follows: 1: 40: 1.2%: 2 percent, the temperature of enzymolysis is 30 to 40 ℃, and the time is 2 hours.

4. The whitening, moisturizing and anti-glycation soft candy as claimed in claim 1, wherein the temperature for enzyme inactivation in the step 2) is 95%+Inactivating enzyme at 1 deg.C for 15-20 min.

5. The whitening, water replenishing and anti-glycation soft candy as claimed in claim 1, wherein the sweetener is one or more of sorbitol, maltitol, erythritol, isomalt, lactitol and xylitol.

6. The whitening, moisturizing and anti-saccharification soft sweet according to claim 1, wherein the gelling agent is one or more of gelatin, pectin, carrageenan, agar, locust bean gum and sodium alginate.

7. The whitening, moisturizing and anti-glycation soft candy as claimed in claim 1, wherein the acidity regulator is one or more of citric acid, lactic acid, malic acid and sodium citrate.

8. The whitening, moisturizing and anti-glycation soft candy as claimed in claim 1, wherein the functional component is one or more of grape seed extract, yeast extract, acerola cherry extract, red pomegranate extract, sodium hyaluronate, olive extract, rose mallow extract, mangosteen extract, rice bran oil extract, emblic leafflower fruit extract, nicotinamide and vitamin C.

9. The preparation method of the whitening, moisturizing and anti-saccharification soft sweet as claimed in any one of claims 1-8, characterized by comprising the following steps:

(1) weighing an acidity regulator, and adding water for dissolving to obtain an acid solution;

(2) weighing functional components, and dissolving in water to obtain effective component solution;

(3) weighing part of the sweetener and the tremella slurry, mixing with the gel, and adding water to dissolve to obtain a compound glue solution;

(4) weighing the residual sweetener, and mixing with the compound glue solution obtained in the step (3); decocting to 85 deg.C under vacuum degree of-0.05 Mpa;

(5) adding the functional components, the coloring agent and the edible essence in the step (2) into the boiling process in the step (4), and continuously boiling and concentrating under the conditions of vacuum degree of-0.05 Mpa and 85 ℃ to obtain feed liquid;

(6) in the process of conveying the material liquid obtained in the step (5) to a casting machine, adding acid liquid into a spiral conveying pipeline to fully mix the material liquid with the acid liquid to obtain mixed material liquid;

(7) stirring and filtering the mixed material liquid obtained in the step (6), pouring by using a pouring machine, mixing with oil, placing in a plate, and then sending to a drying room for drying until the water content is 14% -20%;

(8) removing the dried soft candy from the tray to obtain the final product.

Technical Field

The invention belongs to the field of functional foods, and particularly relates to a whitening, moisturizing and anti-saccharification soft sweet and a preparation method thereof.

Background

Fondants are popular with consumers of different ages because of their good mouthfeel, varied appearance and a wide variety of tastes. However, the main commercial soft sweets usually only satisfy the external requirements of taste and mouthfeel, and the single function can also cause obesity and decayed teeth. With the improvement of living standard, consumers are more concerned about natural, sugar-less, nutritious and healthy functional soft sweets. At present, the annual consumption of candies in China is less than 1kg and less than 1/3 of the annual consumption of candies in the world (about 3kg), the market scale of the current Chinese candies is nearly 700 billion yuan, the sales amount of the candies as fine-graded soft sweets accounts for about 25 percent of the overall candy scale, the annual average growth rate is 8 percent, and the market space is wide. Therefore, the development and research of novel functional nutrient delicious soft sweets become an important subject in the candy industry. The whitening and moisturizing of skin is always a hot problem concerned by consumers, especially the beauty-loving women are concerned, and the development of the sugar-free or low-sugar soft candy which is delicious and has the whitening and beautifying effects has great market demand, but the varieties of the soft candy products are not many at present.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provides a whitening, moisturizing and anti-saccharification soft sweet and a preparation method thereof.

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

the whitening, moisturizing and anti-saccharification soft sweet comprises the following components in parts by mass: 500 portions and 900 portions of sweetening agent; 10-60 parts of a gel; 50-200 parts of functional components; 1-20 parts of an acidity regulator; the functional components comprise tremella fuciformis extract, and the tremella fuciformis extract is prepared by adopting the following method:

1) adding water into tremella, grinding into slurry, adding pectinase and hemicellulase, and performing enzymolysis to obtain an enzymolysis solution;

2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, adding an acidity regulator to regulate the pH value to 2-3, and hydrolyzing for 6 h;

3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

the mass ratio of the tremella, the water, the pectinase and the hemicellulase in the step 1) is as follows: 1: 20-80: 0.5% -2.5%: 1 to 4 percent, the enzymolysis temperature is 30 to 40 ℃, and the time is 2 hours.

The mass ratio of the tremella, the water, the pectinase and the hemicellulase in the step 1) is as follows: 1: 40: 1.2%: 2 percent, the temperature of enzymolysis is 30 to 40 ℃, and the time is 2 hours.

The temperature of enzyme deactivation in the step 2) is 95+Inactivating enzyme at 1 deg.C for 15-20 min.

The sweetener is one or more of sorbitol, maltitol, erythritol, isomaltitol, lactitol and xylitol.

The gel is prepared by mixing one or more of gelatin, pectin, carrageenan, agar, locust bean gum and sodium alginate.

The acidity regulator is formed by mixing one or more of citric acid, lactic acid, malic acid and sodium citrate.

The functional components are one or more of grape seed extract, yeast extract, acerola cherry extract, pomegranate extract, sodium hyaluronate, olive extract, rose mallow extract, mangosteen extract, rice bran oil extract, emblic leafflower fruit extract, nicotinamide and vitamin C.

The invention also provides a preparation method of the whitening, moisturizing and anti-saccharification soft sweet, which comprises the following steps:

(1) weighing an acidity regulator, and adding water for dissolving to obtain an acid solution;

(2) weighing functional components, and dissolving in water to obtain effective component solution;

(3) weighing part of the sweetener and the tremella slurry, mixing with the gel, and adding water to dissolve to obtain a compound glue solution;

(4) weighing the residual sweetener, and mixing with the compound glue solution obtained in the step (3); decocting to 85 deg.C under vacuum degree of-0.05 Mpa;

(5) adding the functional components, the coloring agent and the edible essence in the step (2) in the boiling process in the step (4), and continuously boiling and concentrating under the conditions of vacuum degree of-0.05 Mpa and 85 ℃ to obtain feed liquid;

(6) in the process of conveying the material liquid obtained in the step (5) to a casting machine, adding acid liquid into a spiral conveying pipeline to fully mix the material liquid with the acid liquid to obtain mixed material liquid;

(7) stirring and filtering the mixed material liquid obtained in the step (6), pouring by using a pouring machine, mixing with oil, placing in a plate, and then sending to a drying room for drying until the water content is 14% -20%;

(8) removing the dried soft candy from the tray to obtain the final product.

Compared with the prior art, the invention has the beneficial effects that:

according to the invention, after tremella is ground into pulp, pectinase and hemicellulase are added, the hemicellulase can be used for carrying out enzymolysis on tremella polysaccharide into micromolecular tremella polysaccharide, so that the tremella polysaccharide is convenient for a human body to absorb, meanwhile, the addition of the acid regulator can form glucuronic acid with the micromolecular tremella polysaccharide, the glucuronic acid can effectively remove free radicals, lipid peroxidation caused by the free radicals is inhibited, collagen is protected, skin elasticity and luster are improved, cell walls can be damaged by the pectinase, the tremella polysaccharide and colloid can be better dissolved out, the tremella polysaccharide has gel property and is matched with a gel, the dosage of the gel can be reduced, and the obtained soft candy has good elasticity and hardness.

Meanwhile, the whitening functional components are added to achieve the effects of whitening and moisturizing, and the generation of a saccharification reaction intermediate can be blocked, so that the oxidation free radicals can be removed for a long time, and the purposes of resisting saccharification, resisting oxidation and improving the elasticity and glossiness of the skin are achieved.

The grape seed extract contains procyanidin as a main active ingredient, can resist skin aging and wrinkle generation, can effectively remove free radicals, inhibit lipid peroxidation caused by the free radicals, protect collagen, and improve skin elasticity and luster, and is a natural antioxidant with remarkable effect.

The acerola cherry extract has the highest vitamin C content in the current planted plants, the vitamin C content in each 100 g of fruits reaches 2445 mg, is 35 times of that of lemon and 17 times of that of strawberry, is 11 times higher than guava considered to have extremely high vitamin C, is worthy of the name 'natural vitamin C king', and also contains vitamin A and vitamin B₁Vitamin B₂Iron, calcium and other elements, and has the effects of accelerating metabolism and regeneration of skin cells and relieving dark yellow skin color and color spots.

The yeast extract is obtained by breaking the wall of yeast, subjecting protein, nucleic acid, vitamins, etc. to biological enzymolysis, and is rich in small molecular amino acids, peptides, nucleotides, vitamins, etc., and has good effect in improving skin surface state. It can promote skin microcirculation and accelerate metabolism, and is rich in amino acids and other nutrients, and has effects of inhibiting tyrosinase activity, blocking melanin generation, and whitening whole body.

The pomegranate extracts reduce the degree of oxidation in the mitochondria of cells, reduce pigmentation, and improve blood microcirculation by reducing vascular permeability. Simultaneously, the degradation of collagen and elastin can be reduced by inhibiting collagenase and elastase. Effectively improve dry, rough and wrinkle of skin and is helpful for restoring skin elasticity.

After the sodium hyaluronate is digested and absorbed orally, the precursor of in vivo hyaluronic acid synthesis is increased, the content of in vivo hyaluronic acid is increased and centrally positioned in skin tissues, and further the water retention capacity of the skin is enhanced, the stratum corneum of the skin is softened, and the effects of improving the elasticity of the skin and reducing wrinkles are achieved. The cosmetic containing hyaluronic acid only acts on the surface layer of skin to play a role in local moisture preservation, while the oral hyaluronic acid increases the content of endogenous hyaluronic acid through the degradation, absorption and in-vivo resynthesis of exogenous hyaluronic acid, activates cells of the whole body and plays a role in overall beauty and health care.

The olive extract is rich in olive polyphenol (hydroxytyrosol), is a natural polyphenol compound, has safe and excellent antioxidant effect and free radical inhibiting function, prevents active oxygen caused by UV from damaging membrane phospholipid of skin tissue, effectively inhibits melanin generation, and obviously lightens sunburn and pigment.

The rose extract contains various vitamins, total polyphenols, total flavonoids and tannic acid, and can improve the in vivo antioxidant state, accelerate metabolism, regulate physiological function, ventilate qi, promote blood circulation and help improve skin problems after long-term administration.

The mangosteen extract contains various mangosteen elements, and the mangosteen polyphenol, epicatechin and the like which are rich in the mangosteen elements have strong anti-saccharification and anti-oxidation properties, can remove excessive free radicals, and achieves the effects of resisting wrinkles and delaying aging. The mechanism of action is to block the generation of saccharification reaction intermediates, cut off the coupling of advanced glycosylation end products (AGEs), promote the formation of collagen peptide and hyaluronic acid, generate synergistic action and jointly promote the increase of the activation of fibroblasts.

The rice bran oil extract is rich in rice ceramide. Ceramide is mainly present in the intercellular substance of stratum corneum of skin, and the content ratio is as high as 50%. Supplementing ceramide can effectively reduce transepidermal water loss and increase skin water content. The oral ceramide is absorbed by small intestine, transferred to blood, and transported to whole body, and can promote self biosynthesis of ceramide, so that skin cells of whole body can be well recovered and regenerated.

The tremella extract contains tremella polysaccharide as the main active ingredient, the tremella polysaccharide is the only polysaccharide with over million molecular weight in hyaluronic acid extracted from plants, has good lubricity, can achieve certain transdermal absorption, increases the content of hyaluronic acid on the surface of skin, can form a layer of uniform film with certain thickness on the surface of the skin, enables the skin to have good smooth and moist feeling, improves dry and wrinkled skin, and enables the skin to recover original smoothness and elasticity.

The specific polyphenol micromolecule hydrolyzed tannin of the emblic leafflower fruit extract, also called as emblic leafflower fruit essence, is different from other antioxidant polyphenol, and can open antioxidant chain reactivity. The phyllanthin can remove oxidation free radical for a long time and inhibit tyrosinase activity through special antioxidation linkage effect, thereby achieving the effect of brightening skin.

Nicotinamide can keep skin energy balance, recover cell energy, and accelerate collagen synthesis, thereby avoiding melanin hyperpigmentation caused by low oil content and thin cuticle of skin. Nicotinamide acts on already produced melanin and effectively inhibits the transfer of about 35% -40% of the melanin from melanocytes to keratinocytes, thereby reducing excessive pigmentation. The nicotinamide can also promote the synthesis of epidermal layer protein, enhance the self defense capability of the skin and increase the moisture content of the skin.

The reducibility of vitamin C may be an enzyme required in the process of synthesizing collagen. Since collagen is mainly dependent on in vivo synthesis, sufficient vitamin C is required in the skin to ensure the synthesis process of collagen in the skin. It also blocks tyrosinase production, thereby affecting melanogenesis. Its reducing properties also lighten dark melanin to light melanin. The vitamin C can neutralize independent single electron on the free radical, thereby effectively resisting damage caused by the free radical and being an effective antioxidant.

In the preparation process of the application, the functional components are destroyed in the process of adding the functional components and decocting at a high temperature by strong acid, so that the final effect of the soft sweets is influenced, therefore, the functional components, the coloring agent and the edible essence are added in the step (5) for decocting, and the evaporation of water is accelerated under the condition of not destroying the functional components by utilizing the principle of relative low temperature in vacuum; meanwhile, the acid agent is not directly added when the functional components are added, so that the functional components are prevented from being damaged in a strong acid environment under a high-temperature environment, and the drying time is also saved due to the fact that concentration is carried out firstly. And the mode of adding acid by adopting a spiral pipeline can realize uniform and quick mixing of acid liquor and feed liquid, and avoids influence on functional components in the feed liquid due to overlarge local acidity.

Detailed Description

In order to make the technical solutions of the present invention better understood by those skilled in the art, the present invention will be further described in detail with reference to the following preferred embodiments.

Example 1: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.1 g) and hemicellulase (0.4 g), and performing enzymolysis to obtain an enzymolysis solution; 2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, citric acid is added to adjust the pH value to 2-3, and hydrolysis is carried out for 6 hours; 3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

example 2: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.24 g) and hemicellulase (0.4 g), and performing enzymolysis to obtain an enzymolysis solution; 2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, citric acid is added to adjust the pH value to 2-3, and hydrolysis is carried out for 6 hours; 3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

example 3: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.5 g) and hemicellulase (0.4 g), and performing enzymolysis to obtain an enzymolysis solution; 2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, citric acid is added to adjust the pH value to 2-3, and hydrolysis is carried out for 6 hours; 3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

example 4: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.24 g) and hemicellulase (0.2 g), and performing enzymolysis to obtain an enzymolysis solution; 2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, citric acid is added to adjust the pH value to 2-3, and hydrolysis is carried out for 6 hours; 3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

example 5: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.24 g) and hemicellulase (0.8 g), and performing enzymolysis to obtain an enzymolysis solution; 2) after the enzymolysis liquid in the step 1) is sterilized at high temperature, citric acid is added to adjust the pH value to 2-3, and hydrolysis is carried out for 6 hours; 3) adjusting the pH value of the solution obtained in the step 2) to 5-6, then homogenizing, and filtering to obtain white fungus slurry;

comparative example 1: preparing tremella slurry: 1) adding water (800 g) into tremella (20 g), grinding into slurry, adding pectinase (0.24 g) and hemicellulase (0.4 g), and performing enzymolysis to obtain an enzymolysis solution; adjusting the pH value of the solution obtained after the enzymolysis liquid is sterilized at high temperature to 5-6, then homogenizing, and filtering to obtain tremella slurry;

examples 6 to 10: the tremella slurry obtained in examples 1-5 was used for preparing whitening, moisturizing and anti-glycation soft sweets:

544.45 parts of maltitol solution

Maltitol 306 parts

10 portions of vitamin C

20 portions of yeast extract

15 parts of sodium hyaluronate

Pomegranate extract 35 parts

16.8 portions of carrageenan

40 parts of tremella pulp

Citric acid 4.1 parts

1.5 parts of malic acid

1.8 parts of sodium citrate

0.05 part of colorant

2.9 parts of edible essence

2.4 parts of glazing oil

The preparation method of the whitening, moisturizing and anti-saccharification soft sweet comprises the following steps:

(1) preparing acid liquor: dissolving 4.1 parts of citric acid, 1.5 parts of malic acid and 1.8 parts of sodium citrate in 10 parts of hot water;

(2) preparing functional component liquid: weighing 20 parts of yeast extract, 15 parts of sodium hyaluronate, 35 parts of pomegranate extract and 10 parts of vitamin C, adding water, stirring and dissolving to obtain effect component liquid;

(3) weighing part of maltitol solution, 40 parts of tremella slurry obtained in examples 1-5 or comparative example 1, mixing with 16.8 parts of carrageenan, and adding water to dissolve to obtain compound glue solution;

(4) weighing the residual maltitol solution and 306 parts of maltitol, mixing with the compound gum solution obtained in the step (3), and decocting to 85 ℃ under the vacuum degree of-0.05 Mpa;

(5) adding the functional components in the step (2), 0.05 part of colorant and 2.9 parts of edible essence in the boiling process in the step (4), and continuously boiling and concentrating under the vacuum degree of-0.05 Mpa at 85 ℃ to obtain feed liquid;

(6) in the process of conveying the material liquid obtained in the step (5) to a casting machine, adding acid liquid into a spiral conveying pipeline to fully mix the material liquid and the acid liquid to obtain mixed material liquid;

(7) stirring and filtering the mixed material liquid obtained in the step (6), pouring by using a pouring machine, mixing with oil, placing in a plate, and then sending to a drying room for drying until the water content is 14% -20%;

(8) removing the dried soft candy from the tray to obtain the final product.

And (3) testing results:

1. the elasticity, hardness, chewiness and sensory of the product were evaluated. Sensory evaluation and texture analysis were carried out on the above examples (1) sensory evaluation method: the 10 persons were invited to form a sensory panel, and evaluations were given according to the sensory evaluation indices of table 1 below, and averaged. The blank example is a product prepared without adding the tremella slurry.

TABLE 1

The examples were subjected to sensory evaluation according to the above evaluation tables, and the data thereof are shown in Table 2 below.

TABLE 2

The above table shows that the soft sweets prepared by the invention have scores of more than 80 points and 90 points at most in sensory evaluation, are moderate in texture hardness, good in elasticity, moderate in toughness, chewing-resistant, strong in fragrance, moderate in sour and sweet taste, and free of bad flavor, and are good in color, fragrance, taste, shape and chewiness.

(2) Texture comparison method: and (3) testing by using a texture analyzer, selecting a TPA method, selecting 10 samples for testing, and taking the average number. As shown in table 3.

TABLE 3

The results show that: increasing the amount of pectinase and hemicellulase can promote the hydrolysis of cell walls, so that the dissolution rate of tremella polysaccharide is improved, the amount of tremella polysaccharide is increased to promote the gelatinizing property of the soft candy, and the elasticity, hardness, chewiness and the like of the soft candy are improved by matching with carrageenan, wherein the optimal scheme is embodiment 7. However, the excessive increase in the amount of pectinase and hemicellulase, as in examples 8 and 10, does not contribute much to the gel property of fondant, but rather easily affects the flavor. Comparative example 1 was not subjected to acid hydrolysis, and gel property and elasticity of the jelly candy were moderately lowered as compared with other examples. In the blank example, no tremella slurry is added, and only carrageenan can reduce the elasticity, hardness and chewiness of the soft sweet.

Examples 11 to 12 were prepared in the same manner as in example 7 except that the contents of the components were different;

example 11:

544.45 parts of maltitol solution

Maltitol 306 parts

10 portions of vitamin C

20 portions of yeast extract

15 parts of rice bran oil extract

Acerola cherry extract 35 parts

16.8 portions of carrageenan

40 portions of tremella slurry (example 2)

Citric acid 4.1 parts

1.5 parts of malic acid

1.8 parts of sodium citrate

0.05 part of colorant

2.9 parts of edible essence

2.4 parts of glazing oil

Example 12

544.45 parts of maltitol solution

Maltitol 306 parts

10 portions of vitamin C

20 portions of yeast extract

15 parts of sodium hyaluronate

35 parts of rose of red double-petal

16.8 portions of carrageenan

40 portions of tremella slurry (example 2)

Citric acid 4.1 parts

1.5 parts of malic acid

1.8 parts of sodium citrate

0.05 part of colorant

2.9 parts of edible essence

2.4 parts of glazing oil

Example 13: example 13 differs from example 7 only in that, the preparation process is different,

the preparation method of the whitening, moisturizing and anti-saccharification soft sweet comprises the following steps:

(1) preparing acid liquor: dissolving 4.1 parts of citric acid, 1.5 parts of malic acid and 1.8 parts of sodium citrate in 10 parts of hot water;

(2) preparing functional component liquid: weighing 20 parts of yeast extract, 15 parts of sodium hyaluronate, 35 parts of pomegranate extract and 10 parts of vitamin C, adding water, stirring and dissolving to obtain functional component liquid, and heating to 80 ℃ for later use;

(3) weighing part of maltitol solution, 40 parts of the tremella slurry obtained in example 2, and 16.8 parts of carrageenan, and adding water to dissolve the mixture to obtain compound glue solution;

(4) weighing the residual maltitol solution and 306 parts of maltitol, mixing with the compound gum solution obtained in the step (3), and boiling and concentrating in a sugar boiling pot;

(5) adding efficacy component liquid into the feed liquid obtained in the step (4), and continuing boiling and concentrating;

(6) adding 0.05 part of coloring agent, 2.9 parts of edible essence and acid liquor into the feed liquid obtained in the step (5), uniformly stirring, filtering and taking out of the pot;

(7) pouring the filtrate obtained in the step (6) by using a soft sweet mold, mixing with oil, placing in a dish, and then sending to a drying room for drying until the water content is 14% -20%;

(8) removing the dried soft candy from the tray to obtain the final product.

Study of whitening performance: 100 healthy adult volunteers aged 18-50 years were selected, wherein 20 men and 80 women were randomly divided into 5 groups. Patients in groups 1-4 were administered the gummy products of examples 7, 11, 12, 13, respectively, on a daily basis: 5 soft sweets (3 g each) are taken in one day by chewing. Group 5 did not take any fondant products as a blank group. The detection method comprises the following steps: measuring the L of facial skin by CK-skinncolor instrument before and after administration for 1 week, 4 weeks, 8 weeks and 12 weeks by half-face test method^*The Maxmeter MX18 reflectance spectrometer measures the melanin index of the skin at the same location, the GLossimer measures the skin's gloss, and the Conermeter measures the moisture content of the skin. The results are summarized in Table 4 below as MMV values of skin moisture before and after taking fondant.

TABLE 4

Note: p is less than 0.05 for each group compared with the group before use

Table 5 shows the skin gloss statistics.

TABLE 5

Note: p is less than 0.05 for each group compared with the group before use

TABLE 6 skin whiteness (lightness) L^*Value of

TABLE 6

Note: p is less than 0.05 when each group is compared with the group before use;

TABLE 7 skin melanin content MI values (statistical results of skin melanin content MI values before and after taking fondant)

TABLE 7

Note: p < 0.05 for each group compared to its pre-use.

According to the results, the soft candy products of the examples 7, 11, 12 and 13 of the invention have the effects of increasing skin moisture, improving skin glossiness, obviously reducing skin melanin content and increasing skin whiteness. Since example 13 is a functional ingredient added during strong acid high temperature cooking, part of the functional active ingredient may be lost, thereby affecting the final efficacy of the jelly. Thus, it can be seen from the above whitening test that although example 13 can also increase skin moisture, improve skin glossiness, significantly reduce skin melanin content, and increase skin whiteness, the effect is not as good as the whitening effect of examples 7, 11, and 12 after improving vacuum cooking and adding acid process. The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.