Sugar-free tablet candy and preparation method thereof
阅读说明：本技术 一种无糖压片糖果及其制备方法 (Sugar-free tablet candy and preparation method thereof ) 是由 张天宇 黄昕 江建云 何利祥 应丹丹 于 2019-10-31 设计创作，主要内容包括：本发明公开了一种无糖压片糖果及其制备方法。以无糖压片糖果中各原料的质量百分比之和为100％,该无糖压片糖果的原料包括以下含量的组分：脂质类物质5～30％,麦芽糖醇和山梨糖醇的总添加量50～80％,高倍甜味剂0.03～0.1％,抗性糊精0～40％,润滑剂0.6～1.0％；麦芽糖醇和山梨糖醇的质量比为(0.25～4)：1；其中,百分比为各组分质量占原料总质量的质量百分比。本发明的无糖压片糖果在含有较多量的脂质类物质的同时制备工艺简单、在压片的过程中片剂不易开裂、不易粘冲头,该无糖压片糖果在保质期内不易氧化、可保持风味的稳定从而使得无糖压片糖果的口感更佳,且含水量低。(The invention discloses a sugar-free tablet candy and a preparation method thereof. The sum of the mass percent of all the raw materials in the sugar-free tabletting candy is 100 percent, and the raw materials of the sugar-free tabletting candy comprise the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials. The sugar-free tablet candy contains a large amount of lipid substances, is simple in preparation process, is not easy to crack and stick to a punch head in the tablet pressing process, is not easy to oxidize in the quality guarantee period, can keep the stability of the flavor, and thus has better taste and low water content.)
1. The sugar-free tabletted candy is characterized in that the sum of the mass percentages of the raw materials in the sugar-free tabletted candy is 100%, and the raw materials comprise the following components in percentage by mass: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
2. The sugar-free tabletted confectionery product according to claim 1, wherein the lipid material is present in an amount of 5 to 20%;
and/or the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil;
and/or the total addition amount of the maltitol and the sorbitol is 55.1-80%;
and/or the mass ratio of the maltitol to the sorbitol is (0.25-1.75): 1;
and/or the content of the resistant dextrin is 5-40%;
and/or the content of the high sweetener is 0.04-0.1%;
and/or, the high-intensity sweetener comprises one or more of aspartame, acesulfame potassium, sodium cyclamate, stevioside and sucralose;
and/or, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide;
and/or, the raw material of the sugar-free tabletted candy also comprises other sugar alcohols except maltitol and sorbitol;
and/or, the raw material of the sugar-free tabletted candy also comprises an acidity regulator.
3. The sugar-free tabletted confectionery product according to claim 2, wherein the lipid material is present in an amount of 5 to 15%;
and/or, the lipid substances comprise phosphatidylserine and/or algae oil DHA;
and/or the total addition amount of the maltitol and the sorbitol is 57-75.4%;
and/or the mass ratio of the maltitol to the sorbitol is (0.25: 1.04): 1;
and/or the content of the resistant dextrin is 5-20%;
and/or, the lubricant comprises magnesium stearate and/or silicon dioxide;
and/or the content of the other sugar alcohols is 2.9-15%;
and/or, the other sugar alcohols include xylitol and/or erythritol;
and/or the content of the acidity regulator is 0.5-1.5%;
and/or the acidity regulator comprises one or more of malic acid, citric acid and lactic acid.
4. The sugar-free tabletted confectionery product according to claim 2, wherein the lipid material is present in an amount of 5 to 10%;
and/or the content of the resistant dextrin is 8-19.7%;
and/or the content of the other sugar alcohols is 4.97-14%;
and/or the content of the acidity regulator is 0.5-0.9%.
5. The sugar-free tabletted candy according to claim 1, wherein the sugar-free tabletted candy comprises the following components in an amount of 100% by mass of the sum of the raw materials in the sugar-free tabletted candy: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 5-40% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-1.5% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high intensity sweetener comprises one or more of aspartame, acesulfame potassium, sodium cyclamate, stevioside and sucralose, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; preferably, the raw materials of the sugar-free tabletted candy further comprise other sugar alcohols except maltitol and sorbitol with the content of 2.9-15%, and the other sugar alcohols are xylitol and/or erythritol.
6. The sugar-free tabletted candy according to claim 1, wherein the sugar-free tabletted candy comprises the following components in an amount of 100% by mass of the sum of the raw materials in the sugar-free tabletted candy: 5-20% of lipid substances, 55.1-80% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 5-20% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator, and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-1.75): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high sweetener comprises one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant comprises magnesium stearate and/or silicon dioxide, the acidity regulator comprises one or more of malic acid, citric acid and lactic acid, and the other sugar alcohols comprise xylitol and/or erythritol.
7. The sugar-free tabletted candy according to claim 1, wherein the sugar-free tabletted candy comprises the following components in an amount of 100% by mass of the sum of the raw materials in the sugar-free tabletted candy: 5-10% of lipid substances, 57-75.4% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 8-19.7% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25: 1.04): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance comprises phosphatidyl serine and/or algae oil DHA, the high intensity sweetener comprises one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant comprises magnesium stearate and/or silicon dioxide, the acidity regulator comprises one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol comprises xylitol and/or erythritol.
8. A process for the preparation of the sugar-free tabletted confectionery product according to any one of claims 1 to 7, wherein the process comprises the steps of:
mixing the components except the lubricant in the sugar-free tabletting candy to obtain a mixture;
and (2) mixing the mixture with a lubricant, and tabletting.
9. The method of claim 8, wherein the mixing is performed in a dry blender;
and/or the mixing time in the step (1) is 5-8 min;
and/or the mixing time in the step (2) is 6-10 min;
and/or, the mixing in the step (2) is to add the mixture in the step (1) into a lubricant;
and/or, said tableting is performed in a tablet press.
10. The method according to claim 9, wherein the mixing in step (1) is carried out for 6 to 7 min;
and/or the mixing time in the step (2) is 7-9 min;
and/or the speed of a rotary table of the tablet press is 10-25 rpm, preferably 12-21 rpm;
and/or the filling depth of the material of the tablet press is 4.5-9 mm, preferably 5-7.5 mm;
and/or the prepressing thickness of the tablet press is 2-6 mm, preferably 3-4.5 mm;
and/or the thickness of the tablet press is 1-2 mm, preferably 1.2-1.6 mm;
and/or the tabletting diameter of the tabletting machine is 5-22 mm, preferably 7-15 mm;
and/or the pressure of the tablet press is 10-20 KN, preferably 12-16 KN.
Technical Field
The invention relates to a sugar-free tablet candy and a preparation method thereof.
Background
The traditional candy food only focuses on aspects such as color, aroma and taste, and the like, and is often only required to meet the demand of people on the aspect of food sensory diversity. As people pay more attention to health, there is a need for proper intake of drugs or foods having health-care functions. The drug-food dual-purpose tablet candy can be used as food to supplement energy, and also contains functional components to regulate body and promote health.
Lipid substances are one of important nutrients required by human body, supply energy required by the body and provide essential fatty acids required by the body, and are components of human cell tissues. The special lipid nutrient substances are very important for the functional health care of human bodies, particularly the development stages of children and teenagers and special crowds, and the market demand is very large in recent years, but the lipid nutrient substances are not easy to dissolve in water due to the characteristics of the lipid nutrient substances, and the product development process is difficult due to the reasons of poor taste, narrow sources and the like.
Taking phosphatidylserine as an example, phosphatidylserine is also called compound nervonic acid. The soybean oil is extracted from natural soybean oil residue, is an active substance of a cell membrane, exists in brain cells, has the functions of improving the function of nerve cells, regulating the conduction of nerve pulses and enhancing the memory function of the brain, and can quickly enter the brain through a blood brain barrier after being absorbed due to strong lipophilicity, thereby playing the roles of relieving blood vessel smooth muscle cells and increasing the blood supply of the brain. In addition, children often need to be supplemented with phosphatidylserine in large quantities during development.
In the existing tabletting candies containing phosphatidylserine or similar effects, because the lipid substances are powder with poor tabletting performance, the content of the lipid substances in the formula is generally low. In the preparation process, wet method or absolute ethyl alcohol is mostly needed for granulating, and simultaneously, a large amount of excipient is necessarily added to be embedded into powder for forming, and the subsequent treatment is difficult to dry and has poor stability. The wet method or the absolute ethanol granulation can cause irreversible influence on the activity of lipid substances such as phosphatidylserine and the like.
In the prior art, wet granulation is mainly adopted to prepare the tablet candy containing lipid substances, and the wet granulation does not need to use water or other liquid for size mixing and does not need a subsequent drying process. The shelf life of the phosphatidylserine in the aqueous solution and the high-temperature environment is unstable. The wet granulation process is complex, and the phosphatidylserine is powder which is very easy to wet (according to the quality requirement of phosphatidylserine in the national new resource food bulletin of No. 15 of the ministry of health, 2010 and the moisture content is less than or equal to 2%), the moisture residue is high after wetting, the drying is difficult, the product performance is poor, the taste is poor, the shelf life is very unstable, and the quality control difficulty is high during production.
The absolute ethyl alcohol method has complex and complicated preparation process, relates to the use of dangerous chemicals, is easy to crack and stick a punch head in the tabletting process, and can obtain tabletting sugar which is easy to oxidize and has poor taste, and the problems of oxidation smell of grease, deep surface color of the tablet and the like in the storage process.
Chinese patent document CN105166255A discloses a tabletting candy rich in phospholipid and phosphatidylserine and a preparation method thereof, wherein the tabletting candy comprises the following raw materials in parts by weight: 50-150 parts of modified soybean phospholipid, 50-150 parts of phosphatidylserine, 25-75 parts of vitamin C, 85-255 parts of isomaltitol, 12.5-37.5 parts of sorbitol, 0.25-7.5 parts of magnesium stearate and 25-75 parts of microcrystalline cellulose; the preparation method comprises the steps of mixing, size mixing, granulating, drying at high temperature and totally mixing, and tabletting the obtained mixture by a tabletting machine to obtain the final tabletting candy. The patent adopts wet granulation, wherein 'water' is used for size mixing and is mixed with phosphatidylserine in the process, but the phosphatidylserine has strong hygroscopicity, is easy to be wetted, has high moisture residue due to lipid characteristics, and needs to be dried for 4 hours at 50-60 ℃, and the moisture content of the granules can be only controlled to be 5% or less as described in paragraph 0020 of the specification. While reference is made to the national new resources bulletin which the quality standard for phosphatidylserine is specified to be 2% or less, it is stated that moisture control is very important for phosphatidylserine, especially in the case of higher levels. Secondly, the preparation process of the patent is complex, and operations such as size mixing and drying of water and starch are used, so that the stability of phospholipid is greatly influenced; due to the selection of the formula, the tabletted candy is easy to crack and stick to a punch head in the tabletting process; so that the finally obtained tablet candy is easy to oxidize, has poor taste and has dark color to influence the appearance.
Most lipid substances contain unique lipid taste and flavor, particularly phosphatidylserine has great crowd preference, so that sour-sweet matching is required to form appropriate taste, and the eating experience is improved. Sugar is one of the serious threats of human health at present, for special people such as diabetes and the like, the intake needs to be controlled, sugar reduction and blood sugar reduction are one of the current global food industry trends, the candy industry is used as the main consumption industry of sugar, and sugar-free tabletted candy is also a problem which needs to be faced and solved urgently in the field.
Therefore, the problem to be solved is to provide a phosphatidylserine tabletted candy which can supplement a large amount of phosphatidylserine, is simple and feasible in preparation process, convenient to eat, sugar-free and good in taste. The problem is also a technical problem to be solved in the development and production process of other nutritional health care products containing lipid functional components at present.
Disclosure of Invention
The invention solves the technical problems through the following technical scheme: the technical problem to be solved by the invention is to overcome the defect that in the existing preparation process of the tablet candy containing lipid substances, phosphatidylserine can be contacted with water and subjected to high-temperature drying treatment, so that the final effective components of the lipid nutrient substances are reduced, and in addition, the content of the lipid substances, such as phosphatidylserine, is reduced by 12 percent after being stored in an aqueous solution at 40 ℃ for 4 hours; the preparation process is complex, tablets are easy to crack and stick to punches in the preparation process, and the obtained tablet candy is easy to oxidize and has poor taste, is unstable in shelf life and the like. The sugar-free tablet candy contains a large amount of lipid substances, is simple in preparation process, is not easy to crack and stick to a punch in the tablet pressing process, is a sugar-free tablet candy, is not easy to oxidize in the shelf life, can keep the stability of the flavor, enables the taste of the sugar-free tablet candy to be better, is stable in the shelf life and is low in water content.
The invention solves the technical problems through the following technical scheme:
the invention provides a sugar-free tablet candy, which is prepared from the following raw materials in percentage by mass as 100 percent: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 0-40% of resistant dextrin and 0.6-1.0% of lubricant; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the sugar-free tabletted candy refers to that added sweet substances and other raw materials are not converted into glucose in a human body so as to increase blood sugar, and the sugar content per 100g of the sugar-free tabletted candy is less than or equal to 0.5g in accordance with the regulations in GB28050 and GB/Z21922, wherein the sugar is defined as monosaccharide and/or disaccharide.
The sugar-free tabletted candy has the advantages that the edible amount of the sugar-free tabletted candy in one day is different, the mass of each tablet is different due to the fact that the diameter and the thickness of the tabletted tablet are different, the density is different due to different proportions, the conversion and calculation of the using amount are needed for application of each formula, for example, the maximum adding amount of lipid substances in the sugar-free tabletted candy is 5-30%, the daily recommended intake of a consumer can be prompted by eating multiple tablets or slicing according to the detection content of a final product, and therefore the sugar-free tabletted candy accords with relevant national regulations.
In the present invention, the content of the lipid is preferably 5 to 20%, such as 5.9%, 6.9%, 10%, 12% or 15%, more preferably 5 to 15%, and still more preferably 5 to 10%.
In the present invention, the lipid may be a lipid nutrient conventional in the art, and typically includes one or more of phosphatidylserine, algae oil DHA, lutein ester, and krill oil, for example, phosphatidylserine, algae oil DHA, lutein ester, or krill oil, preferably phosphatidylserine and/or algae oil DHA. According to different types and contents of the lipid nutrient substances, the actual addition amount of the lipid nutrient substances meets the limit of national standards.
In the present invention, the phosphatidylserine refers to phosphatidylserine which is conventional in the art, and preferably phosphatidylserine extracted from soybean.
The person skilled in the art knows that said maltitol and sorbitol are maltitol and sorbitol conventionally used in the art.
In the present invention, the total amount of maltitol and sorbitol is preferably 55.1-80%, such as 57%, 66.2%, 67.95%, 71.2% or 75.4%, more preferably 57-75.4%.
In the present invention, the mass ratio of maltitol to sorbitol is preferably (0.25 to 1.75): 1, e.g. 35: 20.1, 29: 28. 33.7:41.7, 30: 41.2, 25:41.2 or 35.95: 32, more preferably (0.25: 1.04): 1.
in the present invention, the content of the resistant dextrin is preferably 5 to 40%, such as 6%, 8%, 18.8% or 19.7%, more preferably 5 to 20%, and still more preferably 8 to 19.7%. The addition of the resistant dextrin ensures that the sugar-free tablet candy is not stuck to teeth and has better mouthfeel.
In the present invention, the content of the high intensity sweetener is preferably 0.04 to 0.1%, for example, 0.05%.
In the present invention, the high intensity sweetener may be conventional in the art, and preferably comprises one or more of aspartame, acesulfame k, sodium cyclamate, stevioside, sucralose, such as acesulfame k and stevioside, such as sodium cyclamate and stevioside, such as aspartame.
In the present invention, the lubricant is a lubricant conventionally used in the art, and preferably includes one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, and more preferably includes magnesium stearate and/or silicon dioxide, as known to those skilled in the art.
In the present invention, it is preferable that the material of the sugar-free tabletted candy further comprises sugar alcohols other than maltitol and sorbitol.
The content of the other sugar alcohol may be conventional in the art, and is preferably 2.9-15%, such as 2.5%, 2.9%, 4.95%, 4.97%, 8.96%, 11.96% or 13.06%, and more preferably 4.97-14%.
Wherein the other sugar alcohol comprises xylitol and/or erythritol.
In the present invention, those skilled in the art know that the material of the sugar-free tabletted candy further comprises an acidity regulator.
In the present invention, the content of the acidity regulator can be conventional in the art, and is preferably 0.5 to 1.5%, such as 0.5%, 0.6%, 0.7%, 0.8%, and more preferably 0.5 to 0.9%. The addition of the acidity regulator makes the resulting sugar-free tableted candy sour, sweet and palatable.
In the present invention, the acidity regulator may be conventional in the art, and preferably includes one or more of malic acid, citric acid and lactic acid.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 5-40% of resistant dextrin, 0.6-1.0% of lubricant and 0.5-1.5% of acidity regulator; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high intensity sweetener comprises one or more of aspartame, acesulfame potassium, sodium cyclamate, stevioside and sucralose, the lubricant comprises one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, and the acidity regulator comprises one or more of malic acid, citric acid and lactic acid; more preferably, the raw materials of the sugar-free tabletted candy further comprise other sugar alcohols with the content of 2.9-15% except maltitol and sorbitol, and the other sugar alcohols comprise xylitol and/or erythritol.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5-30% of lipid substances, 50-80% of total addition amount of maltitol and sorbitol, 0.03-0.1% of high sweetener, 5-40% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-1.5% of acidity regulator and 2.9-15% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-4): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high sweetener is one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant is one or more of magnesium stearate, silicon dioxide and colloidal silicon dioxide, the acidity regulator is one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol is xylitol and/or erythritol.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5-20% of lipid substances, 55.1-80% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 5-20% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator, and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-1.75): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substances comprise one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high sweetener comprises one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant comprises magnesium stearate and/or silicon dioxide, the acidity regulator comprises one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol comprises xylitol and/or erythritol.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: : 5-20% of lipid substances, 55.1-80% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 5-20% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator, and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25-1.75): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is one or more of phosphatidylserine, algae oil DHA, lutein ester and krill oil, the high sweetener is one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant is magnesium stearate and/or silicon dioxide, the acidity regulator is one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol is xylitol and/or erythritol;
in the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5-10% of lipid substances, 57-75.4% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 8-19.7% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25: 1.04): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance comprises phosphatidylserine and/or algae oil DHA, the high sweetener comprises one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant comprises magnesium stearate and/or silicon dioxide, the acidity regulator comprises one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol comprises xylitol and/or erythritol.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5-10% of lipid substances, 57-75.4% of total addition amount of maltitol and sorbitol, 0.04-0.1% of high sweetener, 8-19.7% of resistant dextrin, 0.6-1.0% of lubricant, 0.5-0.9% of acidity regulator and 4.97-14% of sugar alcohol except maltitol and sorbitol; the mass ratio of the maltitol to the sorbitol is (0.25: 1.04): 1; wherein the percentage is the mass percentage of each component in the total mass of the raw materials; the lipid substance is phosphatidyl serine and/or algae oil DHA, the high sweetener is one or more of aspartame, acesulfame, sodium cyclamate, stevioside and sucralose, the lubricant is magnesium stearate and/or silicon dioxide, the acidity regulator is one or more of malic acid, citric acid and lactic acid, and the other sugar alcohol is xylitol and/or erythritol.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5.9 percent of lutein ester, 40 percent of resistant dextrin, 40 percent of maltitol, 10 percent of sorbitol, 0.6 percent of silicon dioxide, 0.5 percent of malic acid, 0.02 percent of aspartame, 0.02 percent of acesulfame potassium, 0.02 percent of sodium cyclamate, 0.02 percent of stevioside, 0.02 percent of sucralose, 0.9 percent of xylitol and 2 percent of erythritol, wherein the percentage is the mass percentage of each component in the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 20% of phosphatidylserine, 18.8% of resistant dextrin, 35% of maltitol, 20.1% of sorbitol, 0.5% of citric acid, 0.01% of aspartame, 0.01% of acesulfame, 0.01% of sodium cyclamate, 0.01% of stevioside, 0.01% of sucralose, 4.5% of xylitol, 0.45% of erythritol and 0.6% of magnesium stearate, wherein the percentages are mass percentages of all the components in the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 6.9 percent of algae oil DHA, 19.7 percent of resistant dextrin, 29 percent of maltitol, 28 percent of sorbitol, 5 percent of xylitol, 10 percent of erythritol, 0.1 percent of aspartame, 0.2 percent of citric acid, 0.3 percent of malic acid and 0.8 percent of magnesium stearate, wherein the percentage is that the mass of each component accounts for the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 10% of phosphatidylserine, 8% of resistant dextrin, 33.7% of maltitol, 41.7% of sorbitol, 0.97% of xylitol, 4% of erythritol, 0.6% of citric acid, 0.01% of acesulfame potassium, 0.02% of stevioside and 1% of magnesium stearate, wherein the percentage is that the mass of each component accounts for the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 12% of phosphatidylserine, 6% of resistant dextrin, 30% of maltitol, 41.2% of sorbitol, 2.5% of xylitol, 6.46% of erythritol, 0.02% of aspartame, 0.02% of stevioside, 0.8% of malic acid, 0.8% of magnesium stearate and 0.2% of silicon dioxide, wherein the percentage is that the mass of each component accounts for the mass percentage of the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 15% of phosphatidylserine, 5% of resistant dextrin, 25% of maltitol, 41.2% of sorbitol, 8% of xylitol, 3.96% of erythritol, 0.02% of sodium cyclamate, 0.02% of stevioside, 0.2% of citric acid, 0.4% of malic acid, 0.2% of lactic acid, 0.6% of magnesium stearate and 0.4% of silicon dioxide, wherein the mass percentage of each component accounts for the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 5% of phosphatidylserine, 16% of maltitol, 64% of sorbitol, 6% of xylitol, 7.06% of erythritol, 0.02% of sodium cyclamate, 0.02% of stevioside, 0.9% of lactic acid and 1% of silicon dioxide, wherein the percentages are mass percentages of all the components in the total mass of the raw materials.
In the invention, the sum of the mass percentages of the raw materials in the sugar-free tablet candy is 100%, and the sugar-free tablet candy preferably comprises the following components: 10% of phosphatidylserine, 10% of krill oil, 10% of algae oil DHA, 35.95% of maltitol, 32% of sorbitol, 1% of citric acid, 0.05% of stevioside and 1% of magnesium stearate, wherein the percentages are mass percentages of the components accounting for the total mass of the raw materials.
The invention also provides a preparation method of the sugar-free tabletted candy, which comprises the following steps:
mixing the components except the lubricant in the sugar-free tabletting candy to obtain a mixture;
and (2) mixing the mixture with a lubricant, and tabletting.
In the present invention, preferably, the mixing is performed in a dry mixer.
In the present invention, the mixing time in step (1) is preferably 5 to 8min, and more preferably 6 to 7 min.
In the present invention, the mixing time in step (2) is preferably 6-10 min, such as 6min, 7min, 8min, 9min or 10min, and more preferably 7-9 min.
In the present invention, preferably, the mixing in step (2) is adding the mixture in step (1) to a lubricant.
In the present invention, the tabletting is carried out in a tabletting machine, as is known to the person skilled in the art.
According to the invention, the parameters of the tabletting machine are reasonably selected and set according to the required sugar-free tabletted candy.
The speed of the rotary table of the tablet press is preferably 10 to 25rpm, such as 10rpm, 12rpm, 15rpm, 20rpm, 21rpm, 22rpm or 25rpm, more preferably 12 to 21 rpm.
The filling depth of the material of the tablet press is preferably 4.5-9 mm, such as 4.5mm, 5mm, 6mm, 7mm, 7.5mm, 8mm or 9mm, more preferably 5-7.5 mm.
The pre-pressing thickness of the tablet press is preferably 2-6 mm, such as 2mm, 3mm, 3.5mm, 4mm, 4.5mm, 5mm or 6mm, and more preferably 3-4.5 mm.
The tablet thickness of the tablet press is preferably 1 to 2mm, such as 1mm, 1.2mm, 1.4mm, 1.5mm, 1.6mm, 1.8mm or 2mm, more preferably 1.2 to 1.6 mm.
The tablet diameter of the tablet press is preferably 5-22 mm, such as 5mm, 7mm, 9mm, 12mm, 15mm, 17mm or 22mm, more preferably 7-15 mm.
Wherein, the pressure of the tablet press is preferably 10-20 KN, such as 10KN, 12KN, 14KN, 15KN, 16KN, 18KN or 20KN, more preferably 12-16 KN.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows: the sugar-free tablet candy provided by the invention contains a large amount of lipid substances, is simple in preparation process, is not easy to crack and stick to a punch head in the tablet pressing process, is not easy to oxidize in a quality guarantee period, can keep the stability of flavor, enables the taste of tablet candy to be better, is nutritional and healthy, and the water content of the finally prepared sugar-free tablet candy containing the lipid substances meets the water content requirement of phosphatidylserine and other lipid substances in the national new resource food bulletin No. 15 of the Ministry of health, No. 2010; the sugar-free tabletted confectionery of the invention is stable in terms of shelf life and lipid content.
Drawings
Fig. 1 is a photograph of the sugar-free tabletted candy prepared in example 4 taken out after being stored in a sealed bottle for 90 days.
Fig. 2 is a photograph of the tabletted confectionery prepared in comparative example 1 taken out after being stored in a sealed bottle for 60 days.
Fig. 3 is a photograph of the sugar-free tabletted candy prepared in comparative example 2 taken out after being stored in a sealed bottle for 60 days.
Fig. 4 is a photograph of the sugar-free tabletted candy prepared in comparative example 3 taken out after being stored in a sealed bottle for 60 days.
Fig. 5 is a photograph of the sugar-free tabletted candy prepared in comparative example 4 taken out after being stored in a sealed bottle for 60 days.
Figure 6 is a photograph of a tabletted candy according to comparative example 5.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
The raw materials used in the embodiment of the invention are as follows:
phosphatidylserine: jia ji a tai food systems (beijing) ltd; resistant dextrin, maltitol, sorbitol: rogowett (china) ltd; citric acid, magnesium stearate, algal oil DHA, krill oil, lutein ester: shanghai Yongdu food Co., Ltd.
The rest common raw materials are purchased from the market.
In the examples, "%" represents the percentage of the total mass of the sugar-free tabletted confectionery.
The moisture content in the examples and comparative examples is referred to the moisture test method in GB 5009.3 food products.
Example 1
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Lutein ester
5.9
Resistant dextrins
40
Maltitol
40
Sorbitol
10
Silicon dioxide
0.6
Malic acid
0.5
Aspartame
0.02
Acesulfame potassium
0.02
Sodium cyclamate
0.02
Stevioside
0.02
Sucralose
0.02
Xylitol, its preparation method and use
0.9
Erythritol and its preparation method
2
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 5min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 6min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 10rpm, the filling depth of the material is 4.5mm, the pre-pressing thickness is 2.0mm, the tabletting thickness is 1mm, the tabletting diameter is 5mm, and the pressure is 10 KN.
The sugar-free tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, oxidation, flaking and tooth sticking do not occur within 90 days, and the obtained sugar-free tablet candy is stable in lutein ester content and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 2
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture, and continuously mixing for 7min in a dry mixer to obtain a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 12rpm, the filling depth of the material is 5mm, the pre-pressing thickness is 3mm, the tabletting thickness is 1.2mm, the tabletting diameter is 7mm, and the pressure is 12 KN.
The sugar-free tablet candy of the embodiment does not stick a punch head, is not easy to crack during the tablet pressing process, has good tabletting performance, is not easy to absorb moisture, does not oxidize, flower or stick teeth within 90 days, and has stable content of phosphatidylserine and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 3
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Algae oil DHA
6.9
Resistant dextrins
19.7
Maltitol
29
Sorbitol
28
Xylitol, its preparation method and use
5
Erythritol and its preparation method
10
Citric acid
0.2
Aspartame
0.1
Malic acid
0.3
Magnesium stearate
0.8
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture, and continuously mixing for 7min in a dry mixer to obtain a total mixture; and (3) putting the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 15rpm, the filling depth of the material is 6mm, the pre-pressing thickness is 3.5mm, the tabletting thickness is 1.4mm, the tabletting diameter is 9mm, and the pressure is 14 KN.
The sugar-free tablet candy obtained by the embodiment has the advantages that the punch is not stuck, the tablet is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, the tablet is not oxidized, the tablet is not patterned, the tooth is not stuck, the content of DHA in the obtained sugar-free tablet candy is stable, and the sugar-free tablet candy is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 4
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Maltitol
33.7
Sorbitol
41.7
Xylitol, its preparation method and use
0.97
Erythritol and its preparation method
4
Citric acid
0.6
Acesulfame potassium
0.01
Stevioside
0.02
Magnesium stearate
1
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 6min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 8min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 20rpm, the filling depth of the material is 7mm, the pre-pressing thickness is 4.0mm, the tabletting thickness is 1.5mm, the tabletting diameter is 12mm, and the pressure is 15 KN.
The sugar-free tabletted candy of the embodiment does not stick a punch, is not easy to crack, has good tabletability, is not easy to absorb moisture, does not oxidize, flower or stick teeth within 90 days, and has stable content of phosphatidylserine and is sour, sweet and delicious. As shown in fig. 1, the sugar-free tabletted candy of this example did not darken the surface of the tablet after 90 days of storage, indicating that the phosphatidylserine in the sugar-free tabletted candy was not oxidized and the tablet remained intact, non-flaked; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 5
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
12
Resistant dextrins
6
Maltitol
30
Sorbitol
41.2
Xylitol, its preparation method and use
2.5
Erythritol and its preparation method
6.46
Aspartame
0.02
Stevioside
0.02
Malic acid
0.8
Magnesium stearate
0.8
Silicon dioxide
0.2
The preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 21rpm, the filling depth of the material is 7.5mm, the pre-pressing thickness is 4.5mm, the tabletting thickness is 1.6mm, the tabletting diameter is 15mm, and the pressure is 16 KN.
The sugar-free tabletted candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, oxidation, flaking and tooth sticking do not occur within 90 days, and the content of phosphatidylserine in the obtained sugar-free tabletted candy is stable and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 6
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 7min to obtain a mixture;
adding a lubricant into the mixture in the step (2), and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The sugar-free tabletted candy of the embodiment does not stick a punch head, is not easy to crack during the tabletting process, has good tabletting performance, is not easy to absorb moisture, does not oxidize, flower or stick teeth within 90 days, and has stable content of phosphatidylserine and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 7
The raw material components and contents are as follows:
the preparation steps are as follows:
mixing the components except the lubricant in a dry mixer for 8min to obtain a mixture;
adding a lubricant into the mixture, and mixing for 10min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 25rpm, the filling depth of the material is 9mm, the pre-pressing thickness is 6.0mm, the tabletting thickness is 2mm, the tabletting diameter is 22mm, and the pressure is 20 KN.
The tabletting candy of the embodiment does not stick a punch head and is not easy to crack in the tabletting process, the tabletting performance is good, the tablet is not easy to absorb moisture, and the tablet is not oxidized, does not flower and stick teeth in 90 days, and the content of phosphatidylserine in the obtained sugar-free tabletting candy is stable and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Example 8
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Krill oil
10
Algae oil DHA
10
Maltitol
35.95
Sorbitol
32
Citric acid
1
Stevioside
0.05
Magnesium stearate
1
The preparation steps are as follows:
mixing the components except the magnesium stearate in a dry mixer for 7min to obtain a mixture;
adding magnesium stearate into the mixture, and mixing for 9min to obtain a total mixture; and adding the total mixture into a tablet press for tabletting, wherein the speed of a rotary table of the tablet press is 22rpm, the filling depth of the material is 8mm, the pre-pressing thickness is 5.0mm, the tabletting thickness is 1.8mm, the tabletting diameter is 17mm, and the pressure is 18 KN.
The tablet candy of the embodiment does not stick a punch head and is not easy to crack in the tablet pressing process, the tabletting performance is good, the tablet is not easy to absorb moisture, and oxidation, flaking and tooth sticking do not occur within 90 days, and the obtained sugar-free tablet candy is stable in content of various lipid substances and is sour, sweet and delicious; the water content of the sugar-free tabletted candy in this example was less than or equal to 2%.
Comparative example 1
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
15.1
Microcrystalline cellulose
10
Xylitol, its preparation method and use
62
Sweet orange fruit powder
10
Citric acid
0.9
Magnesium stearate
2
The preparation steps are as follows:
mixing the above materials except magnesium stearate in a dry mixer, granulating with anhydrous ethanol, sieving, oven drying, adding sugar alcohol and magnesium stearate, sieving, and tabletting.
The tablet candy prepared from the raw material components is easy to crack and absorb moisture in the tablet pressing process, the preparation method is complicated, the granules are prepared by using absolute ethyl alcohol, and the taste is poor. As shown in fig. 2, the tabletted confectionery containing phosphatidylserine prepared from the raw material components of this comparative example was significantly darker in color and the tablet was cracked and phosphatidylserine was oxidized after being stored for 60 days; the moisture content of the tabletted candy was 1.22%.
Comparative example 2 (replacement of maltitol by isomalt)
The raw material components and contents are as follows:
the procedure is as in example 4 except that the components are added. The sugar-free tabletted candy has the advantages of deviation of tablet tabletting performance, easiness in cracking and hard mouthfeel. As shown in FIG. 3, the sugarless compressed candy containing phosphatidylserine prepared with the raw material components of this comparative example had cracked the tablet after being stored for 60 days; the sugar-free tabletted candy had a moisture content of 2.18%.
Comparative example 3 (maltitol to sorbitol mass ratio outside the scope of protection of the present application)
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Phosphatidylserine
10
Resistant dextrins
8
Maltitol
13
Sorbitol
62.4
Xylitol, its preparation method and use
0.97
Erythritol and its preparation method
4
Citric acid
0.6
Acesulfame potassium
0.01
Stevioside
0.02
Magnesium stearate
1
The procedure is as in example 4 except that the components are added. The sugar-free tablet candy prepared from the components has good tablet compressibility and taste, but is extremely easy to absorb moisture, cannot be stored and has a dark color in a shelf life. As shown in FIG. 4, the sugarless tabletted confectionery containing phosphatidylserine prepared with the raw material components of this comparative example was significantly darker in color and the phosphatidylserine was oxidized after being stored for 60 days; the sugar-free tabletted candy had a moisture content of 3.31%.
Comparative example 4 (sorbitol content too low, mass ratio of maltitol to sorbitol not within the scope of protection of the application)
The raw material components and contents are as follows:
the procedure is as in example 4 except that the components are added. The sugar-free tablet candy prepared from the components has poor tablet compressibility and is easy to crack. As shown in FIG. 5, the sugarless compressed candy containing phosphatidylserine prepared with the raw material components of this comparative example had cracked the tablet after being stored for 60 days; the sugar-free tabletted candy had a moisture content of 4.29%.
COMPARATIVE EXAMPLE 5 (commercially available)
The comparative example is a commercial phosphatidylserine tabletted confectionery product. As shown in fig. 6, the commercially available tabletted candies darkened, indicating that phosphatidylserine has been oxidized; the moisture content of the tabletted candy was 5.41%.
Comparative example 6
The raw material components and contents are as follows:
composition (I)
Dosage per gram
Modified soybean phospholipid
19.7
Phosphatidylserine
19.6
Vitamin C
9.8
Isomalt
33.8
Sorbitol
5.6
Magnesium stearate
0.2
Microcrystalline cellulose
11.3
(1) Adding modified soybean phospholipid, phosphatidylserine, vitamin C, isomaltitol, sorbitol and microcrystalline cellulose into a mixer according to formula dosage, stirring for 15 minutes, uniformly mixing, and crushing to obtain particles with particle size of below 5 μm;
(2) mixing the pulp by using starch according to a conventional method;
(3) adding the starch slurry in the step (2) into the mixture in the step (1), and uniformly stirring to obtain a mixture wet material;
(4) granulating the mixture in the step (3) by using a granulator with a wet stainless steel screen to obtain wet granules;
(5) drying at 50-55 ℃, stopping drying when the water content is below 5%, cooling to room temperature, and pouring into a clean container to obtain dry particles.
Experiments show that the production process of the scheme is complex, the process parameters are many and strict, and the time consumption is long. And at least 4-6 hours are needed when the soybean lecithin modified soybean. The tablet of the tabletted candy has cracks and is easily oxidized during the shelf life.
Effect example 1
The sugar-free tablet candies prepared in the examples 1-8 and the tablet candies prepared in the comparative examples 1-6 are subjected to evaluation tests on color, shape, tissue, taste, smell and impurities by a percentage evaluation method, the tablet candies stored for 60 days are uniformly taken and subjected to sensory evaluation according to the sensory requirements in SB/T10347-2017 tablet candies, and the sensory evaluation standards are shown in Table 1. The number of people participating in the experiment is 20, the average value of the sensory scoring items is taken, the higher the score is, the more close the optimal characteristics of the product are shown, the preference degree of the tested person to the product is counted, and the sensory scoring result is shown in table 2.
TABLE 1 sensory Scoring criteria
TABLE 2 sensory evaluation after eating
As is apparent from the sensory evaluation results in table 2, the sugar-free tabletted candy of the present invention can maintain the stability of lipid substances under the condition of containing lipid substances, can be prepared into a sugar-free tabletted candy with good performance without wet granulation, high-temperature drying, etc., and the tablet is not easy to stick to a punch and crack during the preparation process, and the prepared sugar-free tabletted candy can be maintained to be neat in edge and smooth in surface after being stored for 60 days. The sugar-free tablet candy obtained by the invention is obviously superior to the comparative examples, which shows that the sugar-free tablet candy has higher application value, can improve the quality of the existing product, and improves the product experience of customers and consumers.
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