阅读说明：本技术 利用植物提取物制备的糖果及制备工艺 (Candy prepared from plant extract and its preparation method ) 是由 陈志伟 黄志超 于 2021-07-14 设计创作，主要内容包括：本发明涉及糖果加工技术领域,具体公开一种利用植物提取物制备的糖果及其制备工艺,糖果由夹心料层及包裹于夹心料层外的凝胶外层组成,其中夹心料层由如下重量份数组分组成：55-70份糖类、8-12份胶凝剂、0.2-1份酸味剂、2-5份浓缩果汁、3-6份果皮提取物颗粒等。本发明回收生产活动中产生的植物原料废弃物并其进行活性成分提取和加工处理成颗粒物,果皮提取物颗粒由果皮提取液与大豆分离蛋白和蔗糖酯SE混合后冷冻干燥制得,通过大豆分离蛋白和蔗糖酯SE的协同增强作用以及冷冻干燥加工技术,显著降低果皮提取物中植物多酚等活性成分的降解率,增强活性成分的热稳定性,保证浇注成型的流畅与品质的同时实现高水平附加值。(The invention relates to the technical field of candy processing, and particularly discloses a candy prepared by utilizing plant extracts and a preparation process thereof, wherein the candy comprises a sandwich material layer and a gel outer layer wrapped outside the sandwich material layer, wherein the sandwich material layer comprises the following components in parts by weight: 55-70 parts of saccharides, 8-12 parts of gelling agent, 0.2-1 part of sour agent, 2-5 parts of concentrated fruit juice, 3-6 parts of pericarp extract particles and the like. The method recovers the plant raw material waste generated in the production activity and extracts and processes the active ingredients into particles, the peel extract particles are prepared by freeze drying after mixing the peel extract with the soy protein isolate and the sucrose ester SE, and the degradation rate of the plant polyphenol and other active ingredients in the peel extract is obviously reduced, the thermal stability of the active ingredients is enhanced, the smoothness and the quality of casting molding are ensured, and meanwhile, a high-level additive value is realized through the synergistic enhancement of the soy protein isolate and the sucrose ester SE and the freeze drying processing technology.)

1. The candy prepared by utilizing the plant extract is characterized in that: the candy consists of a sandwich material layer and a gel outer layer wrapped outside the sandwich material layer, wherein: the sandwich material layer comprises the following components in parts by weight: 55-70 parts of saccharides, 8-12 parts of gelling agent, 0.2-1 part of sour agent, 2-5 parts of concentrated fruit juice, 3-6 parts of fruit peel extract particles, 0.2-0.5 part of edible essence, 0-0.1 part of edible pigment and a proper amount of water; the gel outer layer comprises the following components in parts by weight: 55-70 parts of saccharides, 8-12 parts of gelling agent, 0.2-1 part of sour agent, 2-5 parts of concentrated fruit juice, 0.2-0.5 part of edible essence and a proper amount of water.

2. The candy prepared by using plant extracts as claimed in claim 1, wherein: the sugar is glucose syrup and white granulated sugar, and the mass ratio of the glucose syrup to the white granulated sugar is 3-4: 1.

3. The candy prepared by using plant extracts as claimed in claim 1, wherein: the gelling agent is one or more of gelatin, pectin, carrageenan and acacia gum.

4. The candy prepared by using plant extracts as claimed in claim 1, wherein: the sour agent is one or more of citric acid, sodium citrate and malic acid.

5. The candy prepared by using plant extracts as claimed in claim 1, wherein: the concentrated fruit juice is one or two of grape concentrated juice, apple concentrated juice, orange concentrated juice and strawberry concentrated juice.

6. The candy prepared by using plant extracts as claimed in claim 1, wherein: the pericarp extract particles are particles prepared by freeze drying after mixing pericarp extract, soy protein isolate and sucrose ester SE, wherein the mass ratio of the pericarp extract, the soy protein isolate and the sucrose ester SE is 1: 1.5-1.8: 1-1.5.

7. The confectionery using plant extracts as set forth in claim 6, wherein: the pericarp extracting solution is pear peel extracting solution and/or banana peel extracting solution.

8. A process for preparing a candy using plant extracts as claimed in any one of claims 1 to 7, comprising the steps of:

a) respectively preparing glue solution, acid liquor and syrup: adding water into the gelling agent, soaking and stirring until the gelling agent is completely dissolved to obtain an outer layer glue solution and a core layer glue solution, and keeping the temperature for later use; mixing and stirring the sour agent and water until the sour agent and the water are dissolved to obtain outer-layer acid liquor and core-layer acid liquor for later use; mixing the saccharides and water, heating and decocting until the solid content is 70% -90%, respectively obtaining outer layer syrup and core layer syrup, and keeping the temperature for later use;

b) and blending: taking the outer-layer syrup obtained in the step a), sequentially adding the outer-layer glue solution, the outer-layer acid solution, the concentrated fruit juice and the edible essence obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain an outer-layer gel solution; taking the core layer syrup obtained in the step a), sequentially adding the core layer glue solution, the core layer acid solution, the concentrated fruit juice, the edible essence, the edible pigment and the peel extract particles obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain a core layer feed solution;

c) and casting a mold: simultaneously pouring the outer-layer gel liquid and the core-layer liquid obtained in the step b) into a starch mold according to the proportion of 1-4: 1, freezing, demolding, and polishing or mixing with sand to obtain the sandwich soft candy.

Technical Field

The invention belongs to the technical field of candy processing, and particularly relates to a candy prepared by utilizing plant extracts and a preparation process.

Background

The soft candy is a food which is popular among people, particularly children, in a soft candy system, water is used as a dispersion medium to enable gel and saccharides to form a colloidal solution, so that the saccharides are in a molecular dispersion state to form a uniform continuous phase with colloidal particles of the gel, and syrup is tightly adsorbed around hydrophilic groups of the colloidal particles to form a relatively stable colloidal dispersion system. In addition, in order to enhance the added value of soft sweets, some soft sweets may be added with plant extracts.

For example, Chinese patent publication (CN 101658229A) discloses a soft candy for skin care, which is prepared from sucrose 20-40 parts, glucose syrup 20-40 parts, purified water 5-25 parts, polydextrose 1-20 parts, gelatin 6-10 parts, sorbitol 0-10 parts, collagen 1-5 parts, L-carnitine tartrate 0.5-5 parts, pectin 0-1 part, red willow extract 0.1-1 part, blackcurrant extract 0.1-1 part, and citric acid 0.5-2.5 parts. The orange extract and the blackcurrant extract are rich in active ingredients such as anthocyanin, and the anthocyanin is an excellent antioxidant and can reduce damage of free radicals to tissues and organs.

For another example, chinese patent publication (CN 110651876A) discloses a throat-moistening jelly comprising the following components: 6-8 wt% of gelatin, 1.2-1.8 wt% of high-ester slow-setting pectin, 1-3 wt% of dragon fruit extract, 25-35 wt% of white granulated sugar, 30-40 wt% of maltitol, 1-3 wt% of sorbitol solution, 0.05-0.1 wt% of sodium citrate, 1-3 wt% of hawthorn concentrated juice, 1-5 wt% of concentrated apple juice, 0.1-0.5 wt% of DHA algae oil, 4-6 wt% of momordica grosvenori juice and 0.5-3 wt% of cooked pig blood.

However, the gelling agent used for soft candy production must have a pH of 2.0-3.8 and a soluble solid mass concentration of 55% or more, and under these two conditions and at a temperature of less than 80 ℃, the material will form an irreversible gel. Therefore, the pectin soft sweets are convenient to cast and mold only by keeping the temperature of the materials above 80 ℃ when being produced. The plant extract has high degradation rate and poor stability above the temperature, and the realization level of the high added value of the soft sweets is influenced.

Disclosure of Invention

The invention aims to provide a candy prepared by using plant extracts and a preparation process thereof, which can enhance the processing stability of active ingredients of the plant extracts and improve the added value of products while recycling plant raw material wastes.

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

the candy prepared by utilizing the plant extract comprises a sandwich material layer and a gel outer layer wrapped outside the sandwich material layer, wherein: the sandwich material layer comprises the following components in parts by weight: 55-70 parts of saccharides, 8-12 parts of gelling agent, 0.2-1 part of sour agent, 2-5 parts of concentrated fruit juice, 3-6 parts of fruit peel extract particles, 0.2-0.5 part of edible essence, 0-0.1 part of edible pigment and a proper amount of water; the gel outer layer comprises the following components in parts by weight: 55-70 parts of saccharides, 8-12 parts of gelling agent, 0.2-1 part of sour agent, 2-5 parts of concentrated fruit juice, 0.2-0.5 part of edible essence and a proper amount of water.

Preferably, the sugar is glucose syrup and white granulated sugar, and the mass ratio of the glucose syrup to the white granulated sugar is 3-4: 1.

Preferably, the gelling agent is one or more of gelatin, pectin, carrageenan and acacia.

Preferably, the sour agent is one or more of citric acid, sodium citrate and malic acid.

Preferably, the concentrated fruit juice is one or two of grape concentrated juice, apple concentrated juice, orange concentrated juice and strawberry concentrated juice.

Preferably, the pericarp extract particles are particles prepared by freeze drying a pericarp extracting solution, a soy protein isolate and sucrose ester SE after mixing, wherein the mass ratio of the pericarp extracting solution to the soy protein isolate to the sucrose ester SE is 1: 1.5-1.8: 1-1.5. Preferably, the peel extract is a pear peel extract and/or a banana peel extract.

The invention also provides a preparation process of the candy prepared by using the plant extract, which is characterized by comprising the following steps:

a) respectively preparing glue solution, acid liquor and syrup: adding water into the gelling agent, soaking and stirring until the gelling agent is completely dissolved to obtain an outer layer glue solution and a core layer glue solution, and keeping the temperature for later use; mixing and stirring the sour agent and water until the sour agent and the water are dissolved to obtain outer-layer acid liquor and core-layer acid liquor for later use; mixing the saccharides and water, heating and decocting until the solid content is 70% -90%, respectively obtaining outer layer syrup and core layer syrup, and keeping the temperature for later use;

b) and blending: taking the outer-layer syrup obtained in the step a), sequentially adding the outer-layer glue solution, the outer-layer acid solution, the concentrated fruit juice and the edible essence obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain an outer-layer gel solution; taking the core layer syrup obtained in the step a), sequentially adding the core layer glue solution, the core layer acid solution, the concentrated fruit juice, the edible essence, the edible pigment and the peel extract particles obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain a core layer feed solution;

c) and casting a mold: simultaneously pouring the outer-layer gel liquid and the core-layer liquid obtained in the step b) into a starch mold according to the proportion of 1-4: 1, freezing, demolding, and polishing or mixing with sand to obtain the sandwich soft candy.

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

the jelly candy comprises a gel outer layer and a sandwich material layer, is a sandwich jelly candy, uses peel extract particles in the sandwich material layer, recovers plant raw material waste generated in production activities, extracts active ingredients and processes the active ingredients into particles, the peel extract particles are prepared by mixing peel extract, soy protein isolate and sucrose ester SE and freeze-drying, and the degradation rate of active ingredients such as plant polyphenol in the peel extract is remarkably reduced, the thermal stability of the active ingredients is enhanced, the smoothness of hot-cast molding and the quality are guaranteed, and meanwhile, the high-level added value of the jelly candy is realized through the synergistic enhancement effect of the soy protein isolate and the sucrose ester SE and the freeze-drying processing technology.

Detailed Description

Example 1

This example provides a candy prepared from plant extracts, which is a soft candy comprising a core material layer and a gel outer layer wrapped outside the core material layer. Wherein: the sandwich material layer comprises the following components in parts by weight: 45 parts of glucose syrup, 15 parts of white granulated sugar, 5 parts of gelatin, 5 parts of pectin, 0.2 part of citric acid, 0.25 part of sodium citrate, 3 parts of concentrated grape juice, 4.5 parts of pericarp extract particles, 0.25 part of edible essence, 0.05 part of edible pigment and a proper amount of water. Wherein: the gel outer layer comprises the following components in parts by weight: 45 parts of glucose syrup, 15 parts of white granulated sugar, 5 parts of gelatin, 5 parts of pectin, 0.2 part of citric acid, 0.25 part of sodium citrate, 3 parts of concentrated grape juice, 0.25 part of edible essence and a proper amount of water.

The peel extract particles are prepared by mixing pear peel extract, soybean protein isolate and sucrose ester SE in a mass ratio of 1:1.6: 1-1.2, and then freeze-drying.

Example 2

This example provides a candy prepared from plant extracts, which is a soft candy comprising a core material layer and a gel outer layer wrapped outside the core material layer. Wherein: the sandwich material layer comprises the following components in parts by weight: 42 parts of glucose syrup, 13 parts of white granulated sugar, 3 parts of gelatin, 5 parts of pectin, 4 parts of carrageenan, 0.1 part of citric acid, 0.4 part of sodium citrate, 2 parts of orange concentrated juice, 6 parts of peel extract particles, 0.2 part of edible essence and a proper amount of water. Wherein: the gel outer layer comprises the following components in parts by weight: 45 parts of glucose syrup, 15 parts of white granulated sugar, 8 parts of gelatin, 0.2 part of citric acid, 0.5 part of sodium citrate, 2 parts of orange concentrated juice, 0.2 part of edible essence and a proper amount of water.

The peel extract particles are prepared by mixing banana peel extract, soybean protein isolate and sucrose ester SE in a mass ratio of 1:1.5:1 and then freeze-drying.

Example 3

This example provides a candy prepared from plant extracts, which is a soft candy comprising a core material layer and a gel outer layer wrapped outside the core material layer. Wherein: the sandwich material layer comprises the following components in parts by weight: 56 parts of glucose syrup, 14 parts of white granulated sugar, 10 parts of pectin, 0.3 part of citric acid, 0.5 part of sodium citrate, 4 parts of strawberry concentrated juice, 3 parts of fruit peel extract particles, 0.5 part of edible essence, 0.1 part of edible pigment and a proper amount of water. Wherein: the gel outer layer comprises the following components in parts by weight: 56 parts of glucose syrup, 14 parts of white granulated sugar, 10 parts of pectin, 0.3 part of citric acid, 0.5 part of sodium citrate, 4 parts of strawberry concentrated juice, 0.5 part of edible essence and a proper amount of water.

The peel extract particles are prepared by mixing pear peel extract, banana peel extract, soy protein isolate and sucrose ester SE according to the mass ratio of 0.4:0.6:1.8:1.4, and then freeze-drying.

Example 4

This example provides a candy prepared from plant extracts, which is a soft candy comprising a core material layer and a gel outer layer wrapped outside the core material layer. Wherein: the sandwich material layer comprises the following components in parts by weight: 45 parts of glucose syrup, 12 parts of white granulated sugar, 6 parts of gelatin, 2 parts of pectin, 0.2 part of malic acid, 2.5 parts of concentrated apple juice, 4 parts of pericarp extract particles, 0.2 part of edible essence, 0.05 part of edible pigment and a proper amount of water. Wherein: the gel outer layer comprises the following components in parts by weight: 45 parts of glucose syrup, 12 parts of white granulated sugar, 6 parts of gelatin, 2 parts of pectin, 0.2 part of malic acid, 2.5 parts of concentrated apple juice, 4 parts of pericarp extract particles, 0.2 part of edible essence and a proper amount of water.

The peel extract particles are prepared by mixing banana peel extract, soybean protein isolate and sucrose ester SE in a mass ratio of 1:1.5:1.5 and then freeze-drying.

Example 5

This example provides a candy prepared from plant extracts, which is a soft candy comprising a core material layer and a gel outer layer wrapped outside the core material layer. Wherein: the sandwich material layer comprises the following components in parts by weight: 45 parts of glucose syrup, 15 parts of white granulated sugar, 4 parts of gelatin, 4 parts of carrageenan, 2 parts of Arabic gum, 0.5 part of citric acid, 0.5 part of sodium citrate, 5 parts of strawberry concentrated juice, 4.5 parts of fruit peel extract particles, 0.3 part of edible essence, 0.05 part of edible pigment and a proper amount of water. Wherein: the gel outer layer comprises the following components in parts by weight: 42 parts of glucose syrup, 13 parts of white granulated sugar, 3 parts of gelatin, 7 parts of pectin, 0.2 part of citric acid, 0.8 part of sodium citrate, 5 parts of strawberry concentrated juice, 0.3 part of edible essence and a proper amount of water.

The peel extract particles are prepared by mixing pear peel extract, soybean protein isolate and sucrose ester SE in a mass ratio of 1:1.6:1 and then freeze-drying.

The preparation process of the soft sweets of the above examples 1 to 5 all adopts the following steps:

a) respectively preparing glue solution, acid liquor and syrup: adding water into the gelling agent, soaking and stirring until the gelling agent is completely dissolved to obtain an outer layer glue solution and a core layer glue solution, and keeping the temperature for later use; mixing and stirring the sour agent and water until the sour agent and the water are dissolved to obtain outer-layer acid liquor and core-layer acid liquor for later use; mixing the saccharides and water, heating and decocting until the solid content is 70% -90%, respectively obtaining outer syrup and core syrup, and keeping the temperature for later use.

b) And blending: taking the outer-layer syrup obtained in the step a), sequentially adding the outer-layer glue solution, the outer-layer acid solution, the concentrated fruit juice and the edible essence obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain an outer-layer gel solution; taking the core layer syrup obtained in the step a), sequentially adding the core layer glue solution, the core layer acid solution, the concentrated fruit juice, the edible essence, the edible pigment and the pericarp extract particles obtained in the step a) under continuous stirring, and uniformly stirring at 90-95 ℃ to obtain the core layer feed liquid.

c) And casting a mold: simultaneously pouring the outer-layer gel liquid and the core-layer liquid obtained in the step b) into a starch mold according to the proportion of 1-4: 1, freezing, demolding, and polishing or mixing with sand to obtain the sandwich soft candy.

The extraction method of the pear peel extracting solution comprises the following steps: cleaning and chopping recycled plant raw material waste snow pear peel, mixing and stirring the snow pear peel and water according to the mass ratio of 1:2-4, carrying out ultrasonic extraction at 35-40 ℃ for 40-60 min, and filtering; mixing and stirring the filter residue and 60-70% ethanol solution according to the mass ratio of 1:2-4, carrying out ultrasonic extraction at 35-40 ℃ for 30-40min, and filtering; the filtrates were combined.

The extraction method of the banana peel comprises the following steps: taking plant raw material waste banana peel with complete epidermis and no spots, cleaning, cutting into blocks, scalding in boiling water for 3-5 min, taking out, draining, mixing and smashing into slurry according to the mass ratio of the banana peel to a citric acid aqueous solution of 1:2-3, adding mixed enzyme accounting for 3-5% of the weight of the slurry for enzymolysis for 1-2h, wherein the mixed enzyme is a combination of cellulase, protease and pectinase, and obtaining an enzymolysis solution; then centrifuging and taking supernatant, mixing and stirring the supernatant and 70-90% ethanol solution according to the mass ratio of 1:3-5, carrying out ultrasonic extraction at 35-40 ℃ for 30-40min, and filtering.

Comparative example 1

This comparative example 1 provides a soft candy which is different from the above example 1 only in that: the pericarp extract granule is prepared by spray drying at 180 deg.C.

Comparative example 2

This comparative example 2 provides a soft candy which is different from the above example 1 only in that: the pericarp extract granule is prepared without adding soy protein isolate.

Comparative example 3

This comparative example 3 provides a soft candy which is different from the above example 1 only in that: the pericarp extract granule is prepared without adding sucrose ester SE.

The degradation rate of the total content of the proanthocyanidins in the filled soft sweets prepared in comparative examples 1-3 and example 1 is measured, and the degradation rate is X = (A-B)/B100%, wherein A is the total content of the proanthocyanidins before the pericarp extract particles are put into the filled soft sweets, B is the total content of the proanthocyanidins in the filling material layer 1 hour after the mold pouring is finished, and the total content of the proanthocyanidins is the sum of the contents of the proanthocyanidins B2, C1, D1 and C-I. The detection method is high performance liquid chromatography, wherein the solution A is 500 microliter/liter aqueous formic acid, the solution B is methanol/acetonitrile =23:77, the flow rate is 0.8ml/min, the temperature is 30 ℃, the sample injection amount is 10 microliter, and the detection wavelength is 280 nm.

The results show that: the degradation rate of comparative example 1 was 52.8%, the degradation rate of comparative example 2 was 38.6%, the degradation rate of comparative example 3 was 40.3%, and the degradation rate of example 1 was 32.2%, the degradation rate was reduced by 39%. Moreover, the degradation rate of the jelly of example 1 after being stored for 120 days in a cool and cool environment at normal temperature was 36.5%, whereas the degradation rates of examples 2 to 5 were similar to those of example 4, and the degradation rate after 1 hour was 35% or less.

While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.