阅读说明：本技术 一种硬糖及其制备方法 (Hard candy and preparation method thereof ) 是由 沈芳玲 赵家欣 聂红梅 代向东 石江林 于 2019-10-22 设计创作，主要内容包括：本发明提供一种硬糖及其制备方法,其包含至少一种挥发性油以及磷脂。本发明的硬糖中通过加入磷脂能够显著减少在硬糖制备过程中所包含的挥发油成分的挥发,并显著减少气泡的产生,不需要添加着色剂来掩盖气泡,硬糖外形美观,口感较好,有利于市场推广。本发明的制备方法通过控制制备过程中的温度,可以进一步减少挥发油成分的挥发和气泡的产生,并且制备的硬糖外观形状良好。(The invention provides hard candy and a preparation method thereof, which comprise at least one volatile oil and phospholipid. According to the hard candy disclosed by the invention, the phospholipid is added, so that the volatilization of volatile oil components contained in the hard candy preparation process can be obviously reduced, the generation of bubbles is obviously reduced, coloring agents are not required to be added to cover the bubbles, the hard candy is attractive in appearance and good in taste, and the hard candy is beneficial to market popularization. The preparation method can further reduce the volatilization of the volatile oil component and the generation of bubbles by controlling the temperature in the preparation process, and the appearance and the shape of the prepared hard candy are good.)

1. Hard candy, characterized in that it comprises at least one volatile oil, a phospholipid and a sugarless base.

2. The hard candy according to claim 1, wherein the phospholipid is present in an amount of 0.05 to 0.6 wt.%, preferably 0.1 to 0.4 wt.%, more preferably 0.1 to 0.3 wt.%, based on the weight of the hard candy.

3. Hard candy according to claim 1, wherein the hard candy contains less than or equal to 0.5%, preferably less than or equal to 0.4%, more preferably less than or equal to 0.1% of gas bubbles by volume of the hard candy.

4. The hard candy according to claim 1, wherein the phospholipid is one or more of soybean phospholipid, monoglyceride, lecithin and egg yolk phospholipid.

5. The hard candy of claim 1 wherein the volatile oil comprises one or more of eucalyptus oil, limonene and alpha pinene.

6. The hard candy according to claim 5, wherein the hard candy comprises one or more of eucalyptus oil in an amount of 0.1 to 10% by weight, limonene in an amount of 0.1 to 10% by weight and alpha pinene in an amount of 0.001 to 10% by weight; preferably comprising: one or more of 0.3-8 wt% of eucalyptus oil, 0.3-8 wt% of limonene and 0.1-8 wt% of alpha-pinene; more preferably comprises: one or more of eucalyptus oil 0.4-1 wt%, limonene 0.4-3 wt% and alpha-pinene 0.4-1 wt%.

7. The hard candy according to claim 1, further comprising a cooling agent, preferably menthol, more preferably menthol in an amount of 0.1 to 0.2% by weight of the hard candy.

8. A process for the preparation of the hard candy according to any one of claims 1 to 7, comprising the steps of:

(1) mixing the volatile oil with phospholipid to obtain a mixture;

(2) adding optional sugar-free base material into purified water, heating and stirring to dissolve and form viscous syrup;

(3) and (3) cooling the syrup, adding the mixture obtained in the step (1), uniformly stirring to obtain the drug-containing syrup, pouring the drug-containing syrup into a mould, cooling and demoulding to obtain the hard candy.

9. The preparation method according to claim 8, wherein the heating temperature in the step (2) is 140-170 ℃, preferably 145-155 ℃; preferably, the temperature in the step (3) is reduced to 70-130 ℃, preferably 115-125 ℃.

10. The method according to claim 8, wherein in the step (1), the weight of the phospholipid is 0.05 to 0.6 wt%, preferably 0.1 to 0.4 wt%, and more preferably 0.1 to 0.3 wt%; the weight of the volatile oil is 0.2 to 30 wt%, preferably 0.8 to 25 wt%, more preferably 2 to 10 wt%, and still more preferably 2 to 5 wt%.

Technical Field

The invention belongs to the technical field of health-care food or food, and particularly relates to hard candy and a preparation method thereof. More particularly, the invention relates to a hard candy comprising a volatile oil and a method for preparing the same.

Background

In recent years, people suffering from serious air pollution, smoking, drinking, excessive use and the like are increased, people suffering from throat discomfort with hoarse throat, dryness, itching and sore throat are gradually increased, and the market presents a 'hundred-family screeping' situation represented by the traditional large-scale candy factory and health-care and medicine enterprises. The candies or health-care hard candies on the market mostly take extracts of Chinese herbal medicines such as boat-fruited sterculia seed, momordica grosvenori and honeysuckle as active agents, and the active ingredients of the active agents are complex and have unclear physicochemical properties.

According to the relevant requirements of candy industry standard SBT 10018-2008: "color and luster: has slight luster, relatively uniform color and luster, and has the due color and luster of the variety. The form is as follows: the block shape is complete, the surface is smooth, the edge is neat, the size is consistent, the thickness is uniform, no corner is missing, no crack exists, and no obvious deformation exists. It can be seen that the appearance of the prepared candy needs to have uniform color and complete shape, and the appearance is affected by the bubbles on the surface of the candy. The active ingredient of the invention is volatile oil substances which are extracted from plants, have aromatic odor and can be distilled with water vapor and are immiscible with water. The volatile oil is prepared into hard candy, so that bubbles are easily generated and effective components are easily dispersed, thereby causing the problem of reduced effect. The prior art uses color additives to mask the bubbles. However, the method of masking bubbles with a color additive cannot reduce the generation of bubbles, and still has a problem of loss of the effective component of the volatile oil.

CN1252710A discloses a throat drop in the form of a hard candy center-filled comprising a shell and an aqueous filling, the filling containing water, a sweetening bulking agent and an emulsifier, the addition of the emulsifier reducing the contact angle of the filling from more than 120 ° to 90-120 °, thereby improving the liquefied feel of the filling. The emulsifier is a foaming agent for forming bubbles dispersed in the aqueous filling and encapsulating the throat relief agent to reduce liquid viscosity and contact angle, wherein the foaming agent is preferably soy lecithin. However, this patent does not describe the addition of soy lecithin to the sugar shell and also does not provide a method of reducing bubble formation in hard candy, reducing loss of volatile oil components, and improving the apparent shape of hard candy.

Therefore, there is a need for a hard candy with less bubbles, a good appearance, and less loss of active ingredients.

Disclosure of Invention

It is therefore an object of the present invention to provide a hard candy comprising a volatile oil, which hard candy comprises fewer or almost no bubbles.

It is another object of the present invention to provide a process for preparing the hard candy of the present invention, which can reduce the formation of bubbles in the hard candy, reduce the loss of volatile oil components, and produce a hard candy having good appearance.

The purpose of the invention is realized by the following technical scheme:

in one aspect, the present invention provides a hard candy comprising at least one volatile oil, a phospholipid and a sugarless base.

The inventors have unexpectedly found during the course of experiments that by adding phospholipids to hard candies containing volatile oils, the volatile oil loss can be reduced and the amount of bubbles in the hard candy produced can be significantly reduced, resulting in hard candies that contain fewer or few bubbles.

In certain embodiments of the invention, the amount of phospholipid may be 0.05 to 0.6 wt%, preferably 0.1 to 0.4 wt%, more preferably 0.1 to 0.3 wt% based on the weight of the hard candy.

In certain embodiments of the present invention, the volatile oil may be present in an amount of from 0.2 to 30 wt.%, preferably from 0.8 to 25 wt.%, more preferably from 2 to 10 wt.%, more preferably from 2 to 5 wt.%, based on the weight of the hard candy.

In a preferred embodiment of the invention, the hard candy contains less than or equal to 0.5% by volume of gas bubbles, preferably less than or equal to 0.4% by volume of gas bubbles, more preferably less than or equal to 0.1% by volume of gas bubbles, based on the volume of the hard candy.

In a preferred embodiment of the invention, the volatile oil may comprise one or more of eucalyptus oil, limonene and alpha-pinene. Preferably, the volatile oil comprises a mixture of two or three of eucalyptus oil, limonene and alpha-pinene.

The present invention preferably employs, as the volatile oil, an active ingredient of one or more of eucalyptus oil, limonene and alpha-pinene, and a hard candy having such a composition may be referred to as a throat drop. The following physicochemical properties and physiological activities of eucalyptus oil, limonene and alpha-pinene are reported in the literature: (1) eucalyptus oil containing more than 80 wt% of 1, 8-cineole with chemical formula of C₁₀H₁₈O, with the boiling point of 175-177 ℃, has the functions of resisting bacteria, diminishing inflammation, improving respiratory tract function, reducing blood pressure, resisting parasites, killing insects and the like. Limonene (also called limonene) with chemical formula C₁₀H₁₆The boiling point of the product is 175-177 ℃, and the product has the effects of resisting tumor, inhibiting bacteria, eliminating phlegm, relieving cough, relieving asthma and the like. Chemical formula C of alpha-pinene₁₀H₁₆The boiling point is 155-157 ℃, and the product has the functions of resisting tumor, fungi and allergy, improving ulcer and the like.

In a preferred embodiment of the invention, the hard candy comprises one or more of eucalyptus oil in an amount of 0.1 to 10% by weight, limonene in an amount of 0.1 to 10% by weight and alpha-pinene in an amount of 0.001 to 10% by weight, based on the weight of the hard candy; preferably comprising: one or more of 0.3-8 wt% of eucalyptus oil, 0.3-8 wt% of limonene and 0.1-8 wt% of alpha-pinene; more preferably comprises: one or more of eucalyptus oil 0.4-1 wt%, limonene 0.4-3 wt% and alpha-pinene 0.4-1 wt%.

In certain embodiments of the invention, the hard candy is a throat drop. According to the hard candy provided by the invention, the sugar-free base material can be preferably xylitol and/or isomalt, and is preferably isomalt. Preferably, the sugarless base may be present in an amount of 70 to 98%, preferably 80 to 98%, more preferably 95 to 98% by weight of the hard candy.

In certain embodiments of the invention, the phospholipids comprise one or more of soybean phospholipids, monoglyceride, lecithin and egg yolk phospholipids.

In certain embodiments of the present invention, the hard candy may further comprise one or more of a cooling agent, a coloring agent, and a flavoring essence. Preferably, the hard candy comprises: 0.001-5% of a cooling agent, 0.001-5% of a coloring agent and/or 0.001-5% of edible essence by weight of the hard candy.

In certain embodiments of the present invention, the cooling agent is selected from one or more of peppermint oil, menthyl ester, menthol, cooling agent WS-23, and cooling agent WS-3. Preferably, the cooling agent is menthol. When the menthol is used as the cooling agent, the content of the menthol is preferably 0.1-0.2% by weight of the hard candy.

Preferably, the colorant is selected from one or more of caramel color, titanium dioxide, sunset yellow, green tea powder, lemon yellow, indigo yellow, beet red, amaranth and carmine.

Preferably, the flavoring essence is selected from one or more of acesulfame potassium, lemon essence, anise oil, peppermint essence and green tea essence.

In another aspect, the present invention also provides a method for preparing a hard candy, comprising the steps of:

(1) mixing the volatile oil with phospholipid to obtain a mixture;

(2) adding sugar-free base material into purified water, heating and stirring to dissolve the sugar-free base material and form viscous syrup;

(3) and (3) cooling the syrup, adding the mixture obtained in the step (1), uniformly stirring to obtain the drug-containing syrup, pouring the drug-containing syrup into a mould, cooling and demoulding to obtain the hard candy.

According to the preparation method provided by the invention, the heating temperature in the step (2) can be 140-170 ℃, and preferably 145-155 ℃.

Preferably, the temperature in the step (3) is reduced to 70-130 ℃, preferably 115-125 ℃.

According to the preparation method provided by the invention, in order to reduce the generation of bubbles, the stirring in the step (3) is preferably slow stirring, for example, the stirring speed can be 10-200 r/min, and preferably 50-150 r/min.

In the step (3) of the present invention, preferably, the temperature is reduced to 70-130 ℃, so that the volatilization of the volatile oil can be further reduced, and the generation of bubbles can be reduced. In the most preferred embodiment of the invention, the syrup fluidity can be increased by simultaneously controlling the sugar boiling temperature to be 145-155 ℃ and the cooling temperature to be 115-125 ℃, and the appearance and the shape of the prepared hard candy are good.

According to the hard candy disclosed by the invention, the phospholipid is added, so that the volatilization of volatile oil components contained in the hard candy preparation process can be obviously reduced, the generation of bubbles is obviously reduced, coloring agents are not required to be added to cover the bubbles, the hard candy is attractive in appearance and good in taste, and the hard candy is beneficial to market popularization. The hard candy of the invention meets the relevant requirements of candy industry standard SBT 10018-2008: "color and luster: has slight luster, relatively uniform color and luster, and has the due color and luster of the variety. The form is as follows: the block shape is complete, the surface is smooth, the edge is neat, the size is consistent, the thickness is uniform, no corner and crack exist, and no obvious deformation exists. Organizing: the candy body is crisp and crisp, and does not stick to teeth and paper. Odor: meets the original taste and smell of the variety without peculiar smell. Impurities: no visible impurities. The drying weight loss is less than or equal to 4.0g/100 g. "

The hard candy taking one or more active ingredients of eucalyptus oil, limonene and alpha-pinene as volatile oil can be used as a throat-moistening candy, is made of all natural materials, and is beneficial to human health; the natural plant extract medicine composition has determined curative effect. The preparation method of the invention can further reduce the volatilization of volatile oil components and the generation of bubbles by controlling the temperature in the preparation process, and ensure that the appearance and the shape of the prepared hard candy are good.

Drawings

Embodiments of the invention are described in detail below with reference to the attached drawing figures, wherein:

FIG. 1 shows a photograph of a hard candy prepared in example 1 of the present invention;

FIG. 2 shows a photograph of a hard candy prepared in example 2 of the present invention;

FIG. 3 shows a photograph of the hard candy prepared in comparative example 1;

fig. 4 shows a photograph of the hard candy prepared in comparative example 2.

Detailed Description

The present invention is further illustrated by the following examples, which are illustrative and explanatory only and are not meant to limit the scope of the invention in any way.

The reagents and starting materials used in the following examples are all commercially available.

The bubble content calculation formula is as follows:

example 1

The formula is as follows:

the preparation method comprises the following steps:

(1) taking eucalyptus oil, limonene, alpha-pinene and menthol with the formula amount, and uniformly mixing with soybean lecithin to obtain a mixture;

(2) adding purified water into isomaltulose alcohol and semen Scaphii Lychnophori extract, and stirring at 150 deg.C in a pan for decocting sugar to dissolve and form viscous syrup;

(3) after syrup is formed, continuously stirring the syrup, cooling the syrup to 120 ℃, then slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the mixture is uniformly mixed to obtain medicine-containing syrup;

(4) and (4) pouring the drug-containing syrup prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.

The hard candy was determined to contain 0.028% air bubbles by volume of the hard candy.

Example 2

The formula is as follows:

the preparation method comprises the following steps:

(1) uniformly mixing eucalyptus oil, limonene, alpha-pinene and a cooling agent WS-23 with the formula amount and soybean lecithin to obtain a mixture;

(2) adding purified water into isomaltitol according to the formula amount, and stirring in a sugar boiling pan at 170 ℃ to dissolve the isomaltitol and form viscous syrup;

(3) after syrup is formed, continuously stirring the syrup, cooling the syrup to 130 ℃, then slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 100r/min until the mixture is uniformly mixed to obtain medicine-containing syrup;

(4) and (4) pouring the drug-containing syrup prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.

The hard candy was determined to contain 0.1% air bubbles by volume of the hard candy.

Example 3

The formula is as follows:

the preparation method comprises the following steps:

(1) uniformly mixing eucalyptus oil, limonene and menthyl lactate with the formula amount with soybean lecithin to obtain a mixture;

(2) adding purified water into xylitol and flos Lonicerae extract of formula amount, placing in a pan, and stirring at 140 deg.C to dissolve and form viscous syrup;

(3) after syrup is formed, continuously stirring the syrup, cooling the syrup to 120 ℃, then slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 100r/min until the mixture is uniformly mixed to obtain medicine-containing syrup;

(4) and (4) pouring the drug-containing syrup prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.

The hard candy was determined to contain 0.4% air bubbles by volume of the hard candy.

Comparison of results using different substances to solve the bubble problem:

hard candy was produced in the same manner as in example 1 except that the soybean phospholipids in example 1 were replaced with the bubble-solving substances listed in Table 1, respectively, and the comparative results are shown in Table 1.

TABLE 1

The soybean phospholipids in the above examples are only used for demonstration of the effect of reducing bubbles, but not for limitation of the scope of the present invention. The inventor further replaces soybean phospholipid with monoglyceride, yolk phospholipid, lecithin and other phospholipids, and can also achieve the effect of effectively reducing bubble generation. However, egg yolk phospholipid has slight odor and affects the taste of the throat sugar, while soybean phospholipid is the most economical and widely used phospholipid in the market, so that the soybean phospholipid is a better choice of phospholipid types on the premise of using phospholipid and comprehensively considering the taste and the production cost.

Comparison of different coolants

Hard candy was prepared in the same manner as in example 1, with the addition of peppermint oil, menthyl ester and menthol as cooling agents, respectively, and the results of the comparison are shown in Table 2 (wherein the amounts added are amounts per 100g of the mass).

TABLE 2

Test results show that for hard candy containing one or more of eucalyptus oil, limonene and alpha-pinene, the appearance properties of the hard candy are not obviously different by the same contents of peppermint oil, menthyl ester and menthol. However, the taste of the products obtained with peppermint oil, menthyl ester and menthol as cooling agents, respectively, is very different, with about 0.125g/100g of material giving the best taste of menthol. In particular, the peppermint oil is volatile oil substances, and the peppermint oil is used as a cooling agent, which increases the generation of bubbles, so that the menthol is selected as the cooling agent in consideration of the comprehensive taste and the bubble amount.

Comparison of different temperature drop

Hard candy was prepared in the same manner as in example 1, using the cooling temperatures shown in Table 3 in step (3), respectively, and the results of the specific comparison are shown in Table 3.

TABLE 3

Through the tests, the syrup has low fluidity and poor hard candy formability when the temperature in the step (3) is lower than 115 ℃; above 125 deg.C, the syrup has good fluidity, but volatile oil is more volatile (volatile oil is more volatile, and hard candy bubbles are less), so that hard candy has reduced hard effect. Therefore, the temperature in the step (3) is preferably controlled to be 115-125 ℃, so that the volatilization of volatile oil can be further reduced, and meanwhile, the fluidity of syrup can be controlled, so that the appearance of the prepared hard candy is good.

Comparative example 1

The formula is as follows:

the preparation method comprises the following steps:

(1) uniformly mixing eucalyptus oil, limonene, alpha-pinene and menthol according to the formula ratio to obtain a mixture;

(2) adding purified water into isomaltulose alcohol and semen Scaphii Lychnophori extract, and stirring at 150 deg.C in a pan for decocting sugar to dissolve and form viscous syrup;

(3) after syrup is formed, continuously stirring the syrup, cooling the syrup to 120 ℃, then slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the mixture is uniformly mixed to obtain medicine-containing syrup;

(4) and (4) pouring the drug-containing syrup prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.

The hard candy was determined to contain 0.6% air bubbles by volume of the hard candy.

The formulation of comparative example 1 was identical to that of inventive example 1 except that no soybean lecithin was added, and comparative example 1 used exactly the same preparation process conditions as those of inventive example 1, but the bubbles in the resulting hard candy were significantly increased (see fig. 3). It can be seen that the addition of phospholipids to hard candy in accordance with the present invention unexpectedly significantly reduces the volatilization of volatile oil components and significantly reduces the generation of bubbles.

Comparative example 2

The formula is as follows:

the preparation method comprises the following steps:

(1) uniformly mixing eucalyptus oil, limonene, alpha-pinene and menthol according to the formula ratio to obtain a mixture;

(2) adding purified water into isomaltulose alcohol and semen Scaphii Lychnophori extract, and stirring at 150 deg.C in a pan for decocting sugar to dissolve and form viscous syrup;

(3) after syrup is formed, continuously stirring the syrup, cooling the syrup to 140 ℃, then slowly adding the mixture obtained in the step (1), and continuously stirring at the speed of 150r/min until the mixture is uniformly mixed to obtain medicine-containing syrup;

(4) and (4) pouring the drug-containing syrup prepared in the step (3) into a mould, cooling and demoulding to obtain the hard candy.

The hard candy was determined to contain 0.8% air bubbles by volume of the hard candy.

Comparative example 2 the formulation was the same as in example 1 of the present invention except that no soybean lecithin was added to the formulation; in addition, in comparative example 2, in step (3) of the preparation process, the temperature was decreased to 140 ℃, and the remaining process conditions were the same as those of the present invention. It was determined that the hard candy obtained in comparative example 2 had increased air bubbles and the hard candy prepared had a poor shape in appearance (see fig. 4).

Examples 4 to 11

Hard candy was prepared in the same manner as in example 1 except that the volatile oils listed in Table 4 were used instead of the volatile oil in example 1, respectively, and the comparative results are shown in Table 4.

TABLE 4

As can be seen from the above examples and comparative examples, the addition of phospholipids to hard candy in accordance with the present invention unexpectedly significantly reduces the volatilization of volatile oil components and significantly reduces the generation of bubbles. By controlling the temperature in the preparation process, the volatilization of volatile oil components and the generation of bubbles can be further reduced, and meanwhile, the fluidity of syrup can be increased, so that the appearance and the shape of the prepared hard candy are good.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions.