阅读说明：本技术 一种凝胶糖果及其制作工艺 (Gel candy and preparation process thereof ) 是由 张志敏 陈娜 于 2020-12-23 设计创作，主要内容包括：本发明提供一种凝胶糖果及其制作工艺,涉及食品加工技术领域。本发明以DHA藻油和辅助油脂为主要营养成分,以食用胶为主要外皮成分,结合甜味剂制作了一种营养丰富、口感较好和安全性更高的凝胶糖果。此种DHA藻油不仅来源和提取方式绿色安全,而且DHA含量高,有益于儿童的记忆、思维和心理承受能力的提升,还对儿童的视网膜发育有较大益处。辅助油脂还可以为儿童补充磷脂、锌、钙、铁和维生素等多种营养成分。另外,食用胶使得本发明的终端产品以凝胶糖果的形式呈现,一方面提升了儿童食用该产品的兴趣,降低抵抗情绪,另一方面,使得产品具有咀嚼性、口感爽滑和稳定性高等特点,进一步赢得儿童的喜爱和家长的青睐。(The invention provides a gel candy and a preparation process thereof, relating to the technical field of food processing. The invention takes DHA algae oil and auxiliary oil as main nutritional ingredients, takes edible gum as a main skin ingredient, and combines a sweetening agent to prepare the gel candy with rich nutrition, good taste and higher safety. The DHA algae oil is green and safe in source and extraction mode, high in DHA content, beneficial to improvement of memory, thinking and psychological bearing capacity of children, and also beneficial to retina development of children. The auxiliary oil can also supplement various nutritional ingredients such as phospholipid, zinc, calcium, ferrum, vitamins and the like for children. In addition, the edible gum enables the terminal product to be presented in the form of gel candy, on one hand, the interest of children in eating the product is promoted, and the resistance mood is reduced, on the other hand, the product has the characteristics of chewiness, smooth taste, high stability and the like, and is further popular with children and parents.)

1. The gel candy is characterized by comprising the following components in parts by weight:

15-30 parts of DHA algae oil, 13-23 parts of auxiliary grease, 20-30 parts of edible gum, 15-25 parts of glycerol and 0.4-1.5 parts of sweetener.

2. The gel confection according to claim 1, wherein the DHA content of the DHA algal oil is 38-45 wt%.

3. The gel confection of claim 1, wherein the auxiliary oil comprises one or more of walnut oil, linseed oil, camellia oil, olive oil, peanut oil, and soybean oil.

4. The gelled confection of claim 1, wherein the edible gum comprises one or more of edible gelatin, carrageenan, locust bean gum, and konjac gum.

5. The gel confection of claim 1, wherein the sweetener comprises one or more of glucose, lactose, fructose, and maltitol.

6. The gel confection of any one of claims 1-5, further comprising in parts by weight: 3-10 parts of fruit powder, 2-5 parts of edible lily powder, 1-2 parts of antioxidant and 0.1-0.5 part of dispersant.

7. The gel confection of claim 6, wherein the fruit powder comprises one or more of blueberry powder, juicy peach powder, cantaloupe powder, walnut powder, hazelnut powder, and cashew powder.

8. The gel confection of any one of claims 1-5, further comprising 0.05-1.5 parts by weight of vitamins comprising one or more of vitamin A, vitamin B, vitamin C, and vitamin E.

9. A manufacturing process for manufacturing a gel confection according to any one of claims 1 to 5, comprising:

mixing and blending the DHA algae oil and the auxiliary oil to prepare a first mixture;

heating drinking water to 50-60 ℃, adding the edible gum and the glycerol, heating to 70-80 ℃, mixing, adding the sweetener, cooling to 50-60 ℃, preparing a second mixture, and carrying out vacuum defoamation on the second mixture;

preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain the gel candy; wherein the drying temperature condition is 16-20 ℃, and the relative humidity condition is 20-25%.

10. The process of claim 9, wherein said gel particles are coated with a sugar coating after surface oil residue is washed and before drying and screening, and said sugar coating is prepared by the method comprising: dissolving 20-25 parts by weight of glucose syrup, 0.8-1.2 parts by weight of citric acid and drinking water at 70-90 ℃, adding 1.5-2 parts by weight of pectin, mixing to obtain a sugar coating syrup, and coating the sugar coating syrup on the gel particles when the temperature of the sugar coating syrup is cooled to 50-60 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a gel candy and a preparation process thereof.

Background

Docosahexaenoic acid (DHA) is a polyunsaturated fatty acid essential to the human body and is an important constituent of fatty acids in brain, nerve and visual cells. DHA is also one of unsaturated fatty acids essential for children brain development, and can promote children brain function and visual function development, and improve children learning ability and memory ability. However, the traditional DHA is generally derived from deep sea fish oil, has high cholesterol content, heavy fishy smell and low extraction efficiency. And polychlorinated biphenyl carcinogenic substances are easily introduced in the process of separating, purifying and extracting DHA from the fish oil, and the safety is low. Therefore, it is important to find a safer and more reliable DHA raw material.

Disclosure of Invention

The invention aims to provide a gel candy which is rich in DHA, is beneficial to the brain and visual development of children and enhances the memory and thinking ability of children.

The invention also aims to provide a preparation process of the gel candy, which is simple and easy to implement and can prepare the gel candy with good flavor, high nutritional value and high safety.

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a gel candy which mainly comprises the following components in parts by weight:

15-30 parts of DHA algae oil, 13-23 parts of auxiliary grease, 20-30 parts of edible gum, 15-25 parts of glycerol and 0.4-1.5 parts of sweetener.

The invention provides a process for preparing gel candy, which comprises the following steps:

mixing DHA algae oil and auxiliary oil to prepare a first mixture;

heating drinking water to 50-60 ℃, adding edible gum and glycerol, heating to 70-80 ℃, mixing, adding a sweetening agent, cooling to 50-60 ℃, preparing a second mixture, and carrying out vacuum defoaming on the second mixture;

preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies; wherein the drying temperature is 16-20 deg.C, and the relative humidity is 20-25%.

The gel candy and the preparation process thereof provided by the embodiment of the invention at least have the following beneficial effects:

the invention provides main nutritional ingredients with DHA algae oil and auxiliary oil, takes edible gum as a main skin ingredient, and combines a sweetening agent to prepare the gel candy with rich nutrition, good taste and higher safety. Researches show that the daily DHA intake of children is not lower than 100mg, and the DHA content in the DHA algae oil adopted by the invention is up to 38-45 wt%, so that the DHA intake of children can reach the standard. Moreover, the DHA accounts for 97 percent of unsaturated fatty acid in the brain, is beneficial to improving the memory and learning ability of children, and also has great benefit to the retinal development of children. While linoleic acid and linolenic acid, which are precursors of DHA, cannot be synthesized by the human body itself. Therefore, the selected auxiliary grease contains abundant essential fatty acids linoleic acid and linolenic acid for human bodies, which can help the human bodies to synthesize DHA in vivo, increase the content of DHA in children in vivo and further promote the development of brain and retina of children. In addition, the auxiliary oil can also supplement various nutritional ingredients such as phospholipid, zinc, calcium, iron, vitamins and the like for children. When the calcium-containing food and the gel candy are eaten together, the auxiliary grease can promote the digestion and absorption of calcium, so that the normal development of the skeleton of the children can be ensured, and the skeleton density can be kept. The main skin component edible gum enables the terminal product to be presented in the form of gel candy, on one hand, the interest of children in eating the product is promoted, and the resistance mood is reduced, on the other hand, the product has the characteristics of good chewiness, good elasticity, smooth taste, small viscosity, high stability and the like, and is further popular with children and parents. When the sweetener is added, the sweetener can be uniformly filled in the three-dimensional network structure of the edible gum and solidified to form firm and stable sugar-containing gel, which is beneficial to the stable structure of the whole gel candy product and longer quality guarantee time. The sweetener adopted by the product can be added with different sweeteners or compounded with a plurality of sweeteners according to the tooth health standard and preference of children, so that gel candies with more flavors are prepared, and the eating pleasure of the children is improved. In addition, when the eating subject is pregnant woman, the product of the invention can promote early development of brain and vision of the fetus in the abdomen.

According to the preparation process of the gel candy provided by the embodiment of the invention, the prepared gel candy product has better flavor and more smooth and fine outer skin. And the process can lock the nutrient components of the product under the condition of not damaging the molecular structure of the beneficial components, so that the final product gel candy has higher nutrient value. In addition, the manufacturing process does not introduce pollution impurities, and the prepared product has high safety.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.

The embodiment of the invention provides a gel candy which mainly comprises the following components in parts by weight: 15-30 parts of DHA algae oil, 13-23 parts of auxiliary grease, 20-30 parts of edible gum, 15-25 parts of glycerol and 0.4-1.5 parts of sweetener.

The DHA algae oil is selected as the source of the DHA in the product, and on one hand, the DHA content in the microalgae is higher, the microalgae is not subjected to food chain enrichment and is not accompanied with enrichment of pollutants such as heavy metals, so that the extraction and the eating are safer; and secondly, pollution substances cannot be introduced in the extraction process by the extraction technology for extracting the DHA algal oil from the microalgae, so that potential safety hazards do not exist in the raw materials. The DHA algae oil with DHA content of 38-45 wt% is selected, so that the children can intake DHA more securely, the DHA intake in the bodies of the children can meet the standard, the development of brain, cerebral nerves and retina can be facilitated, and the memory and learning abilities can be effectively improved. It should also be noted that the DHA algal oil is easy to digest and is also suitable for some children with weak intestines and stomach.

In the embodiment of the invention, the auxiliary oil can be one or more of walnut oil, linseed oil, camellia oil, olive oil, peanut oil and soybean oil. The auxiliary grease contains abundant omega-6 linoleic acid and omega-3 linolenic acid, and also contains other nutrient substances required by the growth of children. Since the essential fatty acids omega-6 linoleic acid and omega-3 linolenic acid of the human body cannot be synthesized by themselves and can only be ingested by food, children can be supplemented by eating the gel candy. And when the DHA is taken into the body of the child through the gel candy, the DHA is used as a precursor substance for DHA synthesis, so that the DHA gel candy not only can effectively help the brain and the visual development of the child, but also can supplement other nutrient components such as vitamins, phospholipids, trace elements and the like. In the auxiliary oil, the content of unsaturated fatty acid in the walnut oil is more than 92 wt%, the content of omega-6 linoleic acid is more than 56 wt%, and meanwhile, the auxiliary oil is rich in nutrient substances such as natural vitamin A, vitamin D and the like, and has high nutritional value. The rich phospholipid in walnut oil is also an important element for brain development, so that the development of children brain and retina can be further promoted, the cell activity is increased, and the memory and intelligence level are improved. Can promote metabolism of liver and kidney while promoting brain development, thereby promoting hair blackening of children. In addition, the walnut oil can also enhance the absorption of calcium, zinc and other minerals by the body, help the development of bones and keep the bone density. The linseed oil has higher content of the linolenic acid, is second to the perilla seed oil, and has the advantages of wide raw material distribution, lower cost and high cost performance. Therefore, the linseed oil not only enables the gel candy to have higher nutritional value, but also can reduce the preparation cost of the gel candy. The camellia oil is derived from the tea plant, has no pollution to the growth environment, is green and safe, and contains abundant natural vitamin E and tea polyphenol besides a large amount of unsaturated fatty acid. The camellia oil has the effects of promoting the brain and visual development of children, enhancing the appetite of the children, being easy to digest and absorb by children and being suitable for eating. Especially, when the eating object of the product is pregnant women, the beneficial effect is more obvious. For example, the gel candy containing camellia oil can effectively improve the enzyme activity and the secretion of tocopherol in the body of a pregnant woman, improve the physique and increase the amount of breast milk, thereby transmitting more nutrient substances and immune substances to the fetus in the abdomen. The olive oil contains a large amount of nutrient components and also contains rich antioxidants, so that the DHA algal oil can be effectively inhibited from generating oxidation reaction, and the quality guarantee time of the product is prolonged. The peanut oil is characterized by high zinc content, can supplement trace element zinc for children, enrich the types of nutrient components in the gel candy and more comprehensively provide nutrient substances required for growth and development of the children.

In the embodiment of the invention, the edible gum is selected from one or more of edible gelatin, carrageenan, locust bean gum and konjac gum. The edible gum has hydrophilic group (-COOH, -OH and the like) and non-hydrophilic group (-CH) in the molecular structure₃and-CH₂Etc.) to form colloid with three-dimensional network structure, which is favorable to lock water and sweetener and solidify together to form stable sugar-containing gel. And the gel outer skin structure of the product is more stable, the quality guarantee period is longer, and the dense pore structure enables the outer skin of the gel candy to be more delicate in taste and better in eating feeling. Different edible gums are selected to bring different mouthfeel to the gel candy. The edible gelatin is a natural nutritional thickening agent without fat and cholesterol, is easy to be absorbed by human body, does not cause obesity, and can promote food digestion, so that the gel candy has the characteristic of not making children fat, and is more popular with parents. The addition of the carrageenan can ensure that the gel candy has small viscosity and is not easy to stick teeth, and the gel candy has fruit flavor, smooth mouthfeel and chewy property and is more in line with the favor of children. Locust bean gum is a polysaccharide compound, contains galactose and mannose in molecular structural units, and contributes a certain sweetness to candies; when the compound carrageenan acts together, the gel has higher condensation strength and better mouthfeel, and has synergistic effect. The konjac gum as an excellent water-soluble dietary fiber has the effect of clearing intestines and stomach, and when the konjac gum is added into the gel candy, the gel candy has a transparent appearance, soft mouthfeel and long storage life, and is not prone to sand.

In the embodiment of the invention, the glycerin and the edible gum are selected to prepare the outer skin of the gel candy together. Glycerol is a sweet substance that dissolves with edible gums to form a stable gel. And the glycerin contains a large amount of hydrophilic groups (-OH), has strong moisturizing property, and can effectively lock the water in the outer skin, so that the gel candy can not deteriorate due to water loss. In addition, the glycerin is beneficial to the solidification of the edible gum to form a rubber with better toughness and elasticity.

In the embodiment of the invention, the sweetening agent mainly comprises one or more of glucose, lactose, fructose, maltitol and xylitol. The sweetener mainly has the effects of providing certain sweetness for the gel candy and improving the eating pleasure of children on the gel candy. The addition of glucose not only makes the gel candy have good flavor, but also can provide energy for the body and timely supplement energy consumed by the development or physical activities of organs, nerves, limbs, muscles and the like of children. And the glucose can also strengthen the memory of children and stimulate the intestines and stomach to absorb calcium. Lactose is a disaccharide present in mammalian milk and can be digested by children to be decomposed into a molecule of glucose and a molecule of galactose, wherein the decomposed glucose can provide energy and heat for the body, and the decomposed galactose can promote the generation of cerebrosides and mucopolysaccharides, thereby playing an important role in the development of organs and brains of children. When children eat the gel candy containing fructose, the microorganisms in the oral cavity of the children are not easy to decompose the fructose to produce acid, so that the problem of dental caries of the children is not easy to occur, and the gel candy is healthier. In addition, when fructose is used in combination with other sweeteners, the sweetness peak of fructose occurs earlier and does not mix with the sweetness of other sugar agents, so that the sweetness of the gel candy can be sustained for a longer time. It should also be noted that crystalline fructose which does not absorb moisture and deteriorate can also be selected to prevent the gel candy from mildewing, which is beneficial to the preservation of the gel candy. Maltitol is a non-cariogenic, non-irritating and non-allergenic sweetener with good moisture retention properties, which makes the gel confection more permanent in color and shelf life. The sweetener and the edible gum are combined to form a compact and stable sugar-containing gel structure, so that the gel candy is not easy to deform, and the selected components are green, safe, easy to digest and absorb and suitable for children to eat.

The gel candy comprises main nutritional components of DHA algae oil, auxiliary oil, skin edible gum and a sweetening agent, and also comprises fruit powder, lily powder, an antioxidant, a dispersing agent and vitamins.

Wherein the fruit powder mainly comprises one or more of blueberry powder, honey peach powder, Hami melon powder, hazelnut powder and cashew powder. The blueberry contains rich anthocyanin and trace element manganese, and is beneficial to the vision and skeletal development of children. The honey peaches and the hami melons can supplement vitamin content in the bodies of children, and the hami melons also contain rich trace element iron. The walnut powder, the hazelnut powder and the cashew powder are choices for promoting intelligence and strengthening brain, contain mineral substances and trace elements, can balance nutrition of children, and promote brain development of children. The cashew nut powder can also supplement high-quality protein for children, promote substances for development of nervous systems of the children, and is high in nutritive value. After the fruit powder is added in a compound way, the gel candy has fruit taste, and simultaneously provides various nutrient components for children, thereby promoting the growth and development of the children. The edible lily powder contains phosphorus, iron, vitamins and various alkaloids, and a small amount of the edible lily powder exists in the gel candy but can provide high nutritional value, so that the cost performance of the gel candy is improved. The antioxidant adopts grape seed extract oil, which can effectively inhibit DHA algae oil from being changed by oxidation, and prolong the shelf life of the gel candy. Tricalcium phosphate is selected as the dispersing agent, the main effect is to enable the added powder substance to be better and more uniformly dispersed in DHA algae oil and auxiliary grease, and simultaneously, the content of phosphorus and calcium in the gel candy can be increased, so that phosphorus and calcium required by children can be supplemented. The vitamins mainly comprise one or more of vitamin A, vitamin B, vitamin C and vitamin E. The proper amount of the supplementary vitamins is beneficial to the eyesight, oral health and immunity of children, so that the gel candy can more comprehensively supplement nutrition for the children.

This gel candy uses DHA algae oil as main nutrient composition, supplementary grease and other additives for supplementary nutrient composition, for children provide comparatively comprehensive nutrient substance, presents with the form of gel candy moreover, not only can win children's liking, can also obtain the trust that parental favor, is a section and is fit for the product that children eaten during growth and development.

The embodiment of the invention also provides a manufacturing process of the gel candy, which mainly comprises the following steps:

mixing DHA algae oil and auxiliary oil to prepare a first mixture; fruit powder, edible lily powder and antioxidant can also be added in the process, and in order to ensure that the first mixture and the powder can be fully mixed, dispersing agent can be properly added. It should be noted that the fruit powder and edible lily powder can be purchased directly, or freeze-dried fresh fruit and edible lily can be selected and then pulverized. The fruit powder and the edible lily powder are sieved (80-120 meshes) before being added to ensure proper particle size, so that the gel candy is beneficial to uniform mixing, has fine and smooth mouthfeel and is beneficial to digestion and absorption by children.

Heating drinking water to 50-60 deg.C, adding edible gum and glycerol, heating to 70-80 deg.C, dissolving edible gum, and mixing with glycerol. Adding sweetener, cooling to 50-60 deg.C, keeping at constant temperature to obtain a second mixture with viscosity of 4.5-5.2 ° E, and vacuum defoaming. When the edible gum and the glycerin are mutually permeated, the temperature is reduced to completely solidify the hydroxyl on the glycerin and the functional groups on the edible gum, and when the edible gum and the glycerin are placed in an environment with certain temperature and humidity, water molecules in a reaction system can be further diffused and escape, so that a sugar-containing gel with firm and compact structure can be formed, namely a second mixture. In the process of uniformly mixing, if air enters the system, when the temperature is reduced and the gel body is formed, the air in the system forms obvious bubbles which are distributed in the gel body, so that the outer skin of the gel candy is inhomogeneous and not beautiful. Therefore, the bubbles in the gel body are removed by adopting a vacuum defoaming mode so as to ensure that the outer skin of the gel candy is uniform, fine and beautiful. In the embodiment of the invention, a vacuum pump is adopted to defoam the gel for 2-3h, and the pressure parameter is set to be 0.1-0.2 MPa.

And preparing the second mixture into rubber, and pouring the first mixture into the rubber to prepare the gel particles. The gel particles are cleaned by food-grade petroleum ether to remove residual oil on the surface, and then the gel particles are dried and screened to obtain the gel candy with the water content of 7-9 wt%. Wherein, the drying process specifically comprises: placing the gel particles on the surface of a sand-turning machine for gradient drying, wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 10-12 h; the second drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 4-8 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 4-8 h. In other embodiments, oil residue indicative of gel particles can also be removed with an oil absorbent cloth.

In the embodiment of the invention, after the gel particles are cleaned from surface residual oil and before drying and screening, a layer of sugar coating can be coated, and the preparation method of the sugar coating mainly comprises the following steps: dissolving 20-25 parts by weight of glucose syrup, 0.8-1.2 parts by weight of citric acid and drinking water at 70-90 deg.C, adding 1.5-2 parts by weight of pectin, mixing to obtain sugar coating slurry, cooling to 50-60 deg.C, and coating the gel granules with the sugar coating slurry. The sugar coating can further protect the DHA algae oil as the main nutrient component from being oxidized, the moisture of the rubber skin is not lost, and the quality guarantee period of the gel candy is effectively prolonged. The sugar coating can also endow the gel candy with another crispy outside and soft inside taste, and increase the glossiness of the gel candy.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

This example provides a gel candy, which is prepared as follows:

preparing materials: 3000g DHA algae oil, 800g walnut oil, 500g linseed oil, 2000g edible gelatin, 1800g glycerol, 30g glucose and 10g lactose.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil and linseed oil to prepare a first mixture.

Heating drinking water to 50 ℃, adding edible gelatin and glycerol, heating to 70 ℃, mixing, adding glucose and lactose, cooling to 55 ℃, preparing a second mixture with the viscosity of 4.5 DEG E, and carrying out vacuum defoaming on the second mixture for 2h under the vacuum pressure of 0.13 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies with the water content of 7 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 12 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 7 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 8 h.

Example 2

This example provides a gel candy, which is prepared as follows:

preparing materials: 1800g of DHA algae oil, 1000g of walnut oil, 500g of linseed oil, 250g of peanut oil, 250g of camellia oil, 1800g of edible gelatin, 400g of carrageenan, 300g of locust bean gum, 2000g of glycerol, 30g of fructose, 50g of lactose, 20g of maltitol, 110g of blueberry powder, 100g of hazelnut powder, 90g of cashew nut powder, 300g of edible lily powder, 130g of antioxidant and 20g of dispersant.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, peanut oil, camellia oil, blueberry powder, hazelnut powder, cashew nut powder, edible lily powder, an antioxidant and a dispersant to prepare a first mixture; the blueberry powder, hazelnut powder, cashew nut powder and edible lily powder are sieved (80 meshes) before being added.

Heating drinking water to 53 ℃, adding edible gelatin, carrageenan, locust bean gum and glycerol, heating to 72 ℃ for mixing, adding fructose, lactose and maltitol, cooling to 50 ℃ to obtain a second mixture with the viscosity of 4.8 DEG E, and performing vacuum defoaming on the second mixture, wherein the defoaming time is 2.5h and the vacuum pressure is 0.15 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies with the water content of 8 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 11 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 5 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 5 h.

Example 3

This example provides a gel candy, which is prepared as follows:

preparing materials: 2300g of DHA algae oil, 800g of walnut oil, 500g of linseed oil, 200g of olive oil, 200g of peanut oil, 100g of soybean oil, 1800g of edible gelatin, 500g of konjac gum, 2200g of glycerol, 30g of glucose, 50g of maltitol, 400g of blueberry powder, 100g of honey peach powder, 100g of walnut powder, 400g of edible lily powder, 180g of antioxidant, 10g of dispersant and 5g of vitamin A.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, olive oil, peanut oil, soybean oil, blueberry powder, honey peach powder, walnut powder, edible lily powder, an antioxidant, a dispersant and vitamin A to prepare a first mixture; the blueberry powder, the juicy peach powder, the walnut powder and the edible lily powder are sieved (100 meshes) before being added.

Heating drinking water to 55 deg.C, adding edible gelatin, konjac glucomannan and glycerol, heating to 80 deg.C to mix, adding glucose and maltitol, cooling to 57 deg.C to obtain a second mixture with viscosity of 5.0 ° E, and vacuum defoaming the second mixture for 2.7h under vacuum pressure of 0.18 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain the gel candy with the water content of 7.5 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 11.5 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 8 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 6 h.

After the residual oil is washed and before drying, a layer of sugar coating is coated on the gel candy, and the preparation method of the sugar coating comprises the following steps: 2300g of glucose syrup, 120g of citric acid and drinking water in parts by weight were dissolved at 90 deg.C, and 200g of pectin was added and mixed to prepare a sugar coating syrup, which was applied to the gel granules when the temperature of the sugar coating syrup was cooled to 58 deg.C.

Example 4

This example provides a gel candy, which is prepared as follows:

preparing materials: 1500g of DHA algae oil, 1300g of walnut oil, 700g of linseed oil, 300g of camellia oil, 2500g of edible gelatin, 300g of konjac gum, 2500g of glycerol, 70g of fructose, 80g of maltitol, 50g of Hami melon powder, 250g of walnut powder, 50g of hazelnut powder, 150g of cashew nut powder, 450g of edible lily powder, 100g of antioxidant, 40g of dispersing agent, 10g of vitamin A and 40g of vitamin C.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, camellia oil, Hami melon powder, walnut powder, hazelnut powder, cashew powder, edible lily powder, an antioxidant, a dispersing agent, vitamin A and vitamin C to prepare a first mixture; the Hami melon powder, walnut powder, hazelnut powder, cashew powder and edible lily powder are sieved (90 meshes) before being added.

Heating drinking water to 60 deg.C, adding edible gelatin, konjac glucomannan and glycerol, heating to 75 deg.C to mix, adding fructose and maltitol, cooling to 53 deg.C to obtain a second mixture with viscosity of 5.2 ° E, and vacuum defoaming the second mixture for 3 hr under vacuum pressure of 0.1 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies with the water content of 9 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 10 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 6 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 4 h.

After the residual oil is washed and before drying, a layer of sugar coating is coated on the gel candy, and the preparation method of the sugar coating comprises the following steps: dissolving 2500g of glucose syrup, 110g of citric acid and drinking water at 85 deg.C, adding 190g of pectin, mixing to obtain sugar coating slurry, and cooling to 60 deg.C to coat the gel granules with the sugar coating slurry.

Example 5

This example provides a gel candy, which is prepared as follows:

preparing materials: 2700g of DHA algae oil, 500g of walnut oil, 500g of linseed oil, 100g of camellia oil, 400g of olive oil, 1500g of edible gelatin, 900g of carrageenan, 600g of locust bean gum, 1500g of glycerol, 100g of lactose, 20g of fructose, 400g of Hami melon powder, 600g of walnut powder, 200g of edible lily powder, 200g of antioxidant, 50g of dispersant, 5g of vitamin A and 5g of vitamin B.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, camellia oil, olive oil, Hami melon powder, walnut powder, edible lily powder, an antioxidant, a dispersant, vitamin A and vitamin B to prepare a first mixture; the Hami melon powder, walnut powder and edible lily powder are sieved (120 meshes) before being added.

Heating drinking water to 57 ℃, adding edible gelatin, carrageenan, locust bean gum and glycerol, heating to 78 ℃ to mix, adding lactose and fructose, cooling to 60 ℃ to obtain a second mixture with the viscosity of 4.7 DEG E, and performing vacuum defoaming on the second mixture, wherein the defoaming time is 2.3h and the vacuum pressure is 0.2 MPa.

And preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain the gel candy with the water content of 8.5 wt%. Wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 10.5 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 4 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 7 h.

After the residual oil is washed and before drying, a layer of sugar coating is coated on the gel candy, and the preparation method of the sugar coating comprises the following steps: 2100g glucose syrup, 90g citric acid and drinking water in weight fraction were dissolved at 75 deg.C, and 150g pectin was added and mixed to make a sugar coating syrup, which was applied to the gel particles when the temperature of the sugar coating syrup was cooled to 55 deg.C.

Example 6

This example provides a gel candy, which is prepared as follows:

preparing materials: 2800g DHA algae oil, 700g walnut oil, 500g linseed oil, 200g peanut oil, 1800g edible gelatin, 200g carrageenan, 100g locust bean gum, 1700g glycerol, 40g glucose, 40g lactose, 10g fructose, 600g blueberry powder, 200g honey peach powder, 500g edible lily powder, 150g antioxidant, 30g dispersant, 10g vitamin A, 10g vitamin B, 60g vitamin C and 30g vitamin E.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, peanut oil, blueberry powder, honey peach powder, edible lily powder, an antioxidant, a dispersing agent, vitamin A, vitamin B, vitamin C and vitamin E to prepare a first mixture; the blueberry powder, the juicy peach powder and the edible lily powder are sieved (110 meshes) before being added.

Heating drinking water to 56 ℃, adding edible gelatin, carrageenan, locust bean gum and glycerol, heating to 79 ℃ to mix, adding glucose, lactose and fructose, cooling to 55 ℃, preparing a second mixture with the viscosity of 4.6 DEG E, and carrying out vacuum defoaming on the second mixture, wherein the defoaming time is 2h and the vacuum pressure is 0.15 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies with the water content of 9 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 10 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 8 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 7 h.

After the residual oil is washed and before drying, a layer of sugar coating is coated on the gel candy, and the preparation method of the sugar coating comprises the following steps: 2400g of glucose syrup, 100g of citric acid and drinking water in weight fraction were dissolved at 80 ℃, and 170g of pectin was added and mixed to prepare a sugar coating syrup, which was applied to the gel granules when the temperature of the sugar coating syrup was cooled to 50 ℃.

Example 7

This example provides a gel candy, which is prepared as follows:

preparing materials: 2000g of DHA algae oil, 800g of walnut oil, 500g of linseed oil, 200g of soybean oil, 1000g of edible gelatin, 300g of carrageenan, 100g of locust bean gum, 1900g of glycerol, 40g of glucose, 10g of fructose, 500g of blueberry powder, 200g of honey peach powder, 350g of edible lily powder, 140g of antioxidant, 20g of dispersing agent, 15g of vitamin A, 15g of vitamin B, 90g of vitamin C and 30g of vitamin E.

The preparation method of the gel candy comprises the following steps:

mixing DHA algae oil, walnut oil, linseed oil, soybean oil, blueberry powder, honey peach powder, edible lily powder, an antioxidant, a dispersing agent, vitamin A, vitamin B, vitamin C and vitamin E to prepare a first mixture; the blueberry powder, the juicy peach powder and the edible lily powder are sieved (90 meshes) before being added.

Heating drinking water to 52 ℃, adding edible gelatin, carrageenan, locust bean gum and glycerol, heating to 77 ℃ for mixing, adding glucose and fructose, cooling to 50 ℃ to obtain a second mixture with the viscosity of 4.5 DEG E, and performing vacuum defoaming on the second mixture, wherein the defoaming time is 2.3h and the vacuum pressure is 0.15 MPa.

Preparing the second mixture into a rubber sheet, pouring the first mixture into the rubber sheet to prepare gel particles, cleaning the gel particles by using food-grade petroleum ether to remove residual oil on the surface, and drying and screening the gel particles to obtain gel candies with the water content of 8 wt%; wherein the first drying temperature is 16 ℃, the relative humidity is 10%, and the drying time is 11 h; the secondary drying temperature is 18 ℃, the relative humidity is 18%, and the drying time is 7 h; the third drying temperature is 20 ℃, the relative humidity is 25%, and the drying time is 5 h.

After the residual oil is washed and before drying, a layer of sugar coating is coated on the gel candy, and the preparation method of the sugar coating comprises the following steps: dissolving 2000g glucose syrup, 80g citric acid and drinking water at 70 deg.C, adding 160g pectin, mixing to obtain sugar coating slurry, and cooling to 52 deg.C to coat the gel granules with the sugar coating slurry.

Test example 1

The gel candies prepared in examples 1 to 7 were numbered correspondingly as 1 to 7, and subjected to sensory evaluation. The specific mode is as follows: the provided gel candies were sampled and eaten by 100 persons at random, after one product was sampled, the mouth was rinsed with drinking water, another product was sampled and scored according to the corresponding standards, and the obtained sensory evaluation effect was shown in table 1. Wherein, each sensory effect is divided into 25 points according to the full score and 100 points in total, the higher the corresponding score is, the better the sensory effect of the product is.

TABLE 1 sensory evaluation of the effects

As can be seen from Table 1, the produced gel candy has uniform color, complete shape, smooth surface, no adhesion between particles and no obvious deformation of particles. The candy is suitable for eating, has smooth mouthfeel, is chewy and does not stick to teeth, is a product with better sensory effect and higher nutritional value, and is suitable for children to eat. The product developed by the embodiment is presented in the form of gel candy, and is popular with children and parents.

Test example 2

The gel candies prepared in examples 1 to 7 were numbered correspondingly as 1 to 7 and subjected to nutritional value evaluation. The specification of the gel candy prepared by the embodiment provided by the invention is 0.67 g/grain. The contents of the respective nutritional ingredients in the gel candy obtained according to "food nutrition labeling management standards" are shown in table 2.

TABLE 2 nutrient composition table (per 100g)

As can be seen from Table 2, the prepared gel candy has high content of protein, fat and carbohydrate and high nutritional value, and is a supplement suitable for children to eat during growth and development. In addition, the gel candy also contains nutrient substances such as vitamins, phospholipid, calcium, zinc, iron and the like, has rich nutrient components, can provide more comprehensive nutrition for children, and better meets the standard of parents for selecting children supplements.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. 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.