阅读说明：本技术 一种复合型人体抗衰老凝胶糖果及其制备方法 (Compound human anti-aging gel candy and preparation method thereof ) 是由 任寅平 于 2020-12-03 设计创作，主要内容包括：本发明公开了一种复合型人体抗衰老凝胶糖果及其制备方法,以重量份计,包括白砂糖：40～60份,淀粉糖浆：50～90份,复合食品胶：20～35份,脱脂奶粉：5～15份,蜂蜜：10～15份,浓缩果蔬汁：10～15份,食用香精：10～15份,食用着色剂：5～15份,植物多酚提取物5～10份,木糖醇8～13份、酸甜度调节剂5～10份、糖粉30～50份。本发明的配方中含有脱脂奶粉,能够为人体补充营养,配合浓缩果蔬汁中的多种维他命以及矿物质,能够清理胃肠,祛除毒素,并丰富凝胶糖果的口味,配方中添加的植物多酚提取物和蜂蜜,均具有很强的抗氧化作用,具有良好的保健作用,并能够达到减肥、美白的功效。(The invention discloses a compound human anti-aging gel candy and a preparation method thereof, wherein the compound human anti-aging gel candy comprises the following components in parts by weight: 40-60 parts of starch syrup: 50-90 parts of composite food gum: 20-35 parts of skimmed milk powder: 5-15 parts of honey: 10-15 parts of concentrated fruit and vegetable juice: 10-15 parts of edible essence: 10-15 parts of edible colorant: 5-15 parts of plant polyphenol extract, 5-10 parts of xylitol, 8-13 parts of sour-sweet degree regulator and 30-50 parts of powdered sugar. The formula of the invention contains the skim milk powder, can supplement nutrition for human bodies, can clean intestines and stomachs by matching with various vitamins and mineral substances in concentrated fruit and vegetable juice, can remove toxins, and enriches the taste of gel candy, and the plant polyphenol extract and the honey added in the formula have strong antioxidation, good health care effect, and can achieve the effects of losing weight and whitening.)

1. A compound human anti-aging gel candy is characterized in that: the formula comprises the following white granulated sugar in parts by weight: 40-60 parts of starch syrup: 50-90 parts of composite food gum: 20-35 parts of skimmed milk powder: 5-15 parts of honey: 10-15 parts of concentrated fruit and vegetable juice: 10-15 parts of edible essence: 10-15 parts of edible colorant: 5-15 parts of plant polyphenol extract, 5-10 parts of xylitol, 8-13 parts of sour-sweet degree regulator and 30-50 parts of powdered sugar.

2. The compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the starch syrup is composed of maltose, oligosaccharide and dextrin, wherein the mass ratio of the maltose to the oligosaccharide to the dextrin is 2.5: 1.5: 2.

3. the compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the compound food gum is composed of agar, carrageenan, gelatin and pectin, wherein the mass ratio of the agar to the carrageenan to the gelatin to the pectin is 1: 1.5: 1: 2.

4. the compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the edible essence is oil-soluble, and is prepared by blending soybean oil, sunflower seed oil and edible spice, wherein the mass ratio of the soybean oil to the sunflower seed oil to the edible spice is 3: 4: 2.

5. the compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the fat content of the skimmed milk powder is between 0.8 and 2.1 percent, and the protein content of the skimmed milk powder is between 34 and 38 percent.

6. The compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the concentrated fruit and vegetable juice is composed of two or more of apple concentrated juice, strawberry concentrated juice, orange concentrated juice, litchi concentrated juice, blueberry concentrated juice, honey peach concentrated juice, Hami melon concentrated juice, kiwi fruit concentrated juice, carrot concentrated juice and tomato concentrated juice, and the solid content in the concentrated fruit and vegetable juice is between 60% and 75%.

7. The compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the edible colorant is composed of one or more of carmine, amaranth, sunset yellow, erythrosine, lemon yellow, new red, indigo and brilliant blue.

8. The compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the plant polyphenol extract comprises two or more of grape polyphenol, tea polyphenol, pomegranate polyphenol, red wine polyphenol and coffee polyphenol.

9. The compound human anti-aging gel candy as claimed in claim 1, wherein the gel candy comprises: the sour and sweet degree regulator is composed of two or more of citric acid, sodium citrate, acesulfame potassium, aspartame and sorbitol.

10. A method for preparing a composite human anti-aging gel candy from a composite human anti-aging gel candy according to any one of claims 1 to 9, which is characterized in that: the preparation method comprises the following steps:

dissolving a weighed composite food gum in clear water, controlling the dissolving temperature to be 70-80 ℃, stirring the composite food gum in the dissolving process, forming a gum solution after the composite food gum is dissolved, standing the gum solution to prevent and preserve heat in a heat preservation barrel;

secondly, dissolving sugar, namely pouring the white granulated sugar and the starch syrup into a boiler, adding a proper amount of clear water, heating the boiler and continuously stirring to ensure that the white granulated sugar and the starch syrup are gradually gelatinized, obtaining a paste liquid after the white granulated sugar and the starch syrup are completely gelatinized, filtering the paste liquid to obtain a paste clear liquid, and pouring the paste clear liquid into a boiling barrel;

thirdly, boiling sugar, namely heating a boiling barrel to 130-145 ℃, mixing the skimmed milk powder, the concentrated fruit and vegetable juice and honey, stirring the skimmed milk powder, the concentrated fruit and vegetable juice and the honey into mixed juice, pouring the mixed juice into the boiling barrel, stirring the mixed juice for 10-13 minutes to form syrup, stopping heating to reduce the temperature of the syrup to 73-77 ℃, then sequentially adding edible essence, plant polyphenol extract and xylitol into the syrup, heating the syrup to 98-105 ℃, fully stirring the mixture for 4-6 minutes, stopping heating to reduce the temperature of the syrup to 81-86 ℃, pouring the glue solution in a heat-preserving barrel into the boiling barrel, stirring the mixture for 25-30 minutes to gradually condense the syrup in the boiling barrel into pasty sugar;

fourthly, shaping, namely when the temperature of the sugar paste is cooled to about 65 ℃ to 70 ℃, pouring the paste sugar into a grinding tool coated with vegetable oil for cooling and shaping, controlling the cooling temperature to be between-10 ℃ and-5 ℃ so that the paste sugar is solidified and shaped into sugar particles, and then demoulding the cooled and shaped sugar particles;

fifthly, primary drying, namely placing the sugar particles after demolding in a drying oven for primary drying, wherein the temperature in the drying oven is controlled to be 20-30 ℃, the humidity in the drying oven is controlled to be 53-60%, and the drying time is controlled to be 24-30 minutes;

sixthly, coating, namely sieving sugar powder by using a screen with the mesh number ranging from 30 meshes to 35 meshes, uniformly spraying the sugar powder on the sugar granules, continuously turning over the sugar granules during powder spraying, and repeating the operation for 3 times to 5 times;

seventhly, secondary drying, namely conveying the coated sugar particles into a drying oven for secondary drying, wherein the temperature in the drying oven is controlled to be 35-40 ℃, the humidity in the drying oven is controlled to be 8-10%, and the drying time is controlled to be 1.5-2 hours, so that the finished product of the gel candy is obtained;

and eighthly, packaging, namely weighing the finished product of the gel candy according to the net weight requirement of the order, putting the finished product of the gel candy into a vacuum package with the vacuum degree of 0.074Mpa to 0.096Mpa after weighing, and filling 85% to 90% of nitrogen into the vacuum package during packaging.

Technical Field

The invention relates to a gel candy and a preparation method thereof, in particular to a compound human anti-aging gel candy and a preparation method thereof, belonging to the technical field of candy production.

Background

The candy is one of candy cakes, which refers to a snack taking saccharides as main components, the candy can be divided into hard candy, hard sandwich candy, cream candy, gel candy, polished candy, gum base candy, aerated candy, tablet candy and the like, the gel candy is a candy with higher moisture content, softness, elasticity and toughness, belongs to soft saccharides, and the gel candy is mainly characterized by transparent and smooth appearance, soft, sticky and elastic mouthfeel, so the candy is deeply loved by consumers, but the existing gel candy has many problems or defects:

the existing gel candy has low nutrient content, can only be used as a snack and cannot be used as a nutrient to supplement nutrient substances required by a human body; the existing gel candy does not have the anti-aging effect and cannot meet the requirements of girls loving gel candy and paying attention to maintenance; sugar powder on the surface of the existing gel candy is easy to fall off during transportation or eating, and the appearance and the taste of the gel candy are influenced.

Disclosure of Invention

The invention aims to solve the problems and provide a compound human anti-aging gel candy and a preparation method thereof.

The invention achieves the aim through the following technical scheme, and the compound human anti-aging gel candy comprises the following components in parts by weight: 40-60 parts of starch syrup: 50-90 parts of composite food gum: 20-35 parts of skimmed milk powder: 5-15 parts of honey: 10-15 parts of concentrated fruit and vegetable juice: 10-15 parts of edible essence: 10-15 parts of edible colorant: 5-15 parts of plant polyphenol extract, 5-10 parts of xylitol, 8-13 parts of sour-sweet degree regulator and 30-50 parts of powdered sugar.

Preferably, the starch syrup consists of maltose, oligosaccharide and dextrin, and the mass ratio of the maltose, the oligosaccharide and the dextrin is 2.5: 1.5: 2.

preferably, the compound food gum consists of agar, carrageenan, gelatin and pectin, wherein the mass ratio of the agar to the carrageenan to the gelatin to the pectin is 1: 1.5: 1: 2.

preferably, the edible essence is oil-soluble essence, the edible essence is prepared by blending soybean oil, sunflower seed oil and edible spice, and the mass ratio of the soybean oil to the sunflower seed oil to the edible spice is 3: 4: 2.

preferably, the fat content of the skimmed milk powder is between 0.8% and 2.1%, and the protein content of the skimmed milk powder is between 34% and 38%.

Preferably, the concentrated fruit and vegetable juice is composed of two or more of apple concentrated juice, strawberry concentrated juice, orange concentrated juice, litchi concentrated juice, blueberry concentrated juice, honey peach concentrated juice, Hami melon concentrated juice, kiwi concentrated juice, carrot concentrated juice and tomato concentrated juice, and the content of solid matters in the concentrated fruit and vegetable juice is between 60 and 75 percent.

Preferably, the edible colorant is composed of one or more of carmine, amaranth, sunset yellow, erythrosine, tartrazine, neored, indigo, and brilliant blue.

Preferably, the plant polyphenol extract is composed of two or more of grape polyphenol, tea polyphenol, pomegranate polyphenol, red wine polyphenol and coffee polyphenol.

Preferably, the sweetness and sourness modifier consists of two or more of citric acid, sodium citrate, acesulfame potassium, aspartame and sorbitol.

A preparation method of a compound human anti-aging gel candy comprises the following steps:

dissolving the weighed composite food gum in clear water, controlling the dissolving temperature to be 70-80 ℃, stirring the composite food gum in the dissolving process, forming a gum solution after the composite food gum is dissolved, standing the gum solution, preventing and preserving heat in a heat preservation barrel.

And secondly, dissolving sugar, namely pouring the white granulated sugar and the starch syrup into a boiler, adding a proper amount of clear water, heating the boiler and continuously stirring to ensure that the white granulated sugar and the starch syrup are gradually gelatinized, obtaining a paste liquid after the white granulated sugar and the starch syrup are completely gelatinized, filtering the paste liquid to obtain a paste clear liquid, and pouring the paste clear liquid into a boiling barrel.

And thirdly, boiling sugar, namely heating a boiling barrel to 130-145 ℃, mixing the skimmed milk powder, the concentrated fruit and vegetable juice and honey, stirring the skimmed milk powder, the concentrated fruit and vegetable juice and the honey into mixed juice, pouring the mixed juice into the boiling barrel, stirring for 10-13 minutes to form syrup, stopping heating to reduce the temperature of the syrup to 73-77 ℃, sequentially adding edible essence, plant polyphenol extract and xylitol into the syrup, heating the syrup to 98-105 ℃, fully stirring for 4-6 minutes, stopping heating to reduce the temperature of the syrup to 81-86 ℃, pouring the glue solution in a heat-preserving barrel into the boiling barrel, stirring for 25-30 minutes to gradually condense the syrup in the boiling barrel into pasty sugar.

And fourthly, shaping, namely cooling the massecuite to about 65-70 ℃, pouring the massecuite into a grinding tool coated with vegetable oil for cooling and shaping, controlling the cooling temperature to be between-10 ℃ and-5 ℃ so that the massecuite is solidified and shaped into sugar particles, and then demoulding the cooled and shaped sugar particles.

And fifthly, primary drying, namely placing the sugar particles after demolding in a drying oven for primary drying, wherein the temperature in the drying oven is controlled to be 20-30 ℃, the humidity in the drying oven is controlled to be 53-60%, and the drying time is controlled to be 24-30 minutes.

And sixthly, coating, namely sieving sugar powder by using a screen with the mesh number ranging from 30 meshes to 35 meshes, uniformly spraying the sugar powder on the sugar granules, continuously turning over the sugar granules during powder spraying, and repeating the operation for 3 times to 5 times.

And seventhly, drying for the second time, namely conveying the coated sugar particles into a drying oven for secondary drying, controlling the temperature in the drying oven to be between 35 and 40 ℃, controlling the humidity in the drying oven to be between 8 and 10 percent, and controlling the drying time to be between 1.5 and 2 hours to obtain the finished product of the gel candy.

And eighthly, packaging, namely weighing the finished product of the gel candy according to the net weight requirement of the order, putting the finished product of the gel candy into a vacuum package with the vacuum degree of 0.074Mpa to 0.096Mpa after weighing, and filling 85% to 90% of nitrogen into the vacuum package during packaging.

The invention has the beneficial effects that:

1. the formula of the gel candy is added with the skimmed milk powder and the concentrated fruit and vegetable juice, the skimmed milk powder contains milk protein, carbohydrate, calcium, phosphorus, sodium and other trace elements, can supplement nutrition for a human body, is suitable for old people, weak infants and indigestion, and also has certain improvement on symptoms such as diarrhea, abdominal distension, nausea, vomiting, dysentery, cholecystitis, chronic pancreatitis and the like, and the concentrated fruit and vegetable juice contains various vitamins and minerals, can clear the stomach and intestine, has a certain toxicity removing effect and can enrich the taste of the gel candy;

2. the plant polyphenol extract and the honey are added in the formula, the polyphenol has strong antioxidation, can eliminate free radicals in vivo and inhibit the progress of oxidation reaction, most of the polyphenol has anti-allergy property, monosaccharide contained in the honey can be absorbed by a human body without being digested, and the honey has good health-care effect on women, children and particularly the old, and has the effects of clearing heat, tonifying middle warmer, moistening dryness, relieving pain, detoxifying, losing weight and whitening;

3. the preparation method disclosed by the invention has the advantages that the two drying processes are carried out in the preparation process, the moisture of the just-formed sugar particles can be evaporated by the first drying process, the toughness of the sugar particles can be improved, the sugar powder can be sprayed on the surfaces of the sugar particles and can not be caked, the appearance of the sugar particles is improved, the water content of the sugar particles can be greatly reduced by the second drying process, the sugar particles are compact and elastic, and the sugar powder is tightly attached to the sugar particles.

Drawings

FIG. 1 is a flow chart of the manufacturing process of the present invention;

FIG. 2 is a process flow diagram of the second step of the present invention;

FIG. 3 is a process flow diagram of the third step of the present invention.

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 compound human anti-aging gel candy comprises the following components in parts by weight: 40-60 parts of starch syrup: 50-90 parts of composite food gum: 20-35 parts of skimmed milk powder: 5-15 parts of honey: 10-15 parts of concentrated fruit and vegetable juice: 10-15 parts of edible essence: 10-15 parts of edible colorant: 5-15 parts of plant polyphenol extract, 5-10 parts of xylitol, 8-13 parts of sour-sweet degree regulator and 30-50 parts of powdered sugar.

Specifically, the starch syrup consists of maltose, oligosaccharide and dextrin, wherein the mass ratio of the maltose to the oligosaccharide to the dextrin is 2.5: 1.5: 2.

specifically, the compound food gum consists of agar, carrageenan, gelatin and pectin, wherein the mass ratio of the agar to the carrageenan to the gelatin to the pectin is 1: 1.5: 1: 2.

specifically, the edible essence is oil-soluble essence, and is prepared by blending soybean oil, sunflower seed oil and edible spice, wherein the mass ratio of the soybean oil to the sunflower seed oil to the edible spice is 3: 4: 2.

specifically, the fat content of the skimmed milk powder is between 0.8% and 2.1%, and the protein content of the skimmed milk powder is between 34% and 38%.

Specifically, the concentrated fruit and vegetable juice is composed of two or more of apple concentrated juice, strawberry concentrated juice, orange concentrated juice, litchi concentrated juice, blueberry concentrated juice, honey peach concentrated juice, Hami melon concentrated juice, kiwi fruit concentrated juice, carrot concentrated juice and tomato concentrated juice, and the content of solid matters in the concentrated fruit and vegetable juice is 60-75%.

Specifically, the edible colorant comprises one or more of carmine, amaranth, sunset yellow, erythrosine, lemon yellow, new red, indigo and brilliant blue.

Specifically, the plant polyphenol extract comprises two or more of grape polyphenol, tea polyphenol, pomegranate polyphenol, red wine polyphenol and coffee polyphenol.

Specifically, the sour-sweet degree regulator consists of two or more of citric acid, sodium citrate, acesulfame potassium, aspartame and sorbitol.

A preparation method of a compound human anti-aging gel candy comprises the following steps:

dissolving the weighed composite food gum in clear water, controlling the dissolving temperature to be 70-80 ℃, stirring the composite food gum in the dissolving process, forming a gum solution after the composite food gum is dissolved, standing the gum solution, preventing and preserving heat in a heat preservation barrel.

And secondly, dissolving sugar, namely pouring the white granulated sugar and the starch syrup into a boiler, adding a proper amount of clear water, heating the boiler and continuously stirring to ensure that the white granulated sugar and the starch syrup are gradually gelatinized, obtaining a paste liquid after the white granulated sugar and the starch syrup are completely gelatinized, filtering the paste liquid to obtain a paste clear liquid, and pouring the paste clear liquid into a boiling barrel.

And thirdly, boiling sugar, namely heating a boiling barrel to 130-145 ℃, mixing the skimmed milk powder, the concentrated fruit and vegetable juice and honey, stirring the skimmed milk powder, the concentrated fruit and vegetable juice and the honey into mixed juice, pouring the mixed juice into the boiling barrel, stirring for 10-13 minutes to form syrup, stopping heating to reduce the temperature of the syrup to 73-77 ℃, sequentially adding edible essence, plant polyphenol extract and xylitol into the syrup, heating the syrup to 98-105 ℃, fully stirring for 4-6 minutes, stopping heating to reduce the temperature of the syrup to 81-86 ℃, pouring the glue solution in a heat-preserving barrel into the boiling barrel, stirring for 25-30 minutes to gradually condense the syrup in the boiling barrel into pasty sugar.

And fourthly, shaping, namely cooling the massecuite to about 65-70 ℃, pouring the massecuite into a grinding tool coated with vegetable oil for cooling and shaping, controlling the cooling temperature to be between-10 ℃ and-5 ℃ so that the massecuite is solidified and shaped into sugar particles, and then demoulding the cooled and shaped sugar particles.

And fifthly, primary drying, namely placing the sugar particles after demolding in a drying oven for primary drying, wherein the temperature in the drying oven is controlled to be 20-30 ℃, the humidity in the drying oven is controlled to be 53-60%, and the drying time is controlled to be 24-30 minutes.

And sixthly, coating, namely sieving sugar powder by using a screen with the mesh number ranging from 30 meshes to 35 meshes, uniformly spraying the sugar powder on the sugar granules, continuously turning over the sugar granules during powder spraying, and repeating the operation for 3 times to 5 times.

And seventhly, drying for the second time, namely conveying the coated sugar particles into a drying oven for secondary drying, controlling the temperature in the drying oven to be between 35 and 40 ℃, controlling the humidity in the drying oven to be between 8 and 10 percent, and controlling the drying time to be between 1.5 and 2 hours to obtain the finished product of the gel candy.

And eighthly, packaging, namely weighing the finished product of the gel candy according to the net weight requirement of the order, putting the finished product of the gel candy into a vacuum package with the vacuum degree of 0.074Mpa to 0.096Mpa after weighing, and filling 85% to 90% of nitrogen into the vacuum package during packaging.

The formula contains the skimmed milk powder which contains lactoprotein, carbohydrate, calcium, phosphorus, sodium and other trace elements, can supplement nutrition for human bodies, is suitable for old people, infants with weak bodies and indigestion, can clear intestines and stomachs, dispel toxins in the human bodies and enrich the taste of gel candies by matching with various vitamins and mineral substances in concentrated fruit and vegetable juice, has strong antioxidation, has good health care effect on women, children and particularly old people, and can achieve the effects of losing weight and whitening.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.