CN106306282A - Lactic acid bacterium collagen soft sweets and manufacturing method thereof - Google Patents
Lactic acid bacterium collagen soft sweets and manufacturing method thereof Download PDFInfo
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Abstract
The present invention discloses lactic acid bacterium collagen soft sweets. The lactic acid bacterium collagen soft sweets comprise the following components: 1.5-2.5 wt% of pectin, 2-8 wt% of lactic acid bacterium fermentation liquid, 2-10 wt% of collagen, 20-35 wt% of xylitol, 2-5 wt% of sorbitol solution, 30-60 wt% of polydextrose, 0.05-0.1 wt% of vitamin C, 2-3 wt% of citric acids, 1-7 wt% of concentrated apple juice or orange juice, and natural flavors and pigments. The present invention further provides a manufacturing method of the lactic acid bacterium collagen soft sweets.
Description
Technical field
The present invention relates to a kind of lactic acid bacteria collagen protein soft sweet, further relate to produce this lactic acid bacteria collagen soft
The manufacture method of sugar, belongs to food technology field.
Background technology
Soft sweet is that a kind of moisture is high, soft, flexible and the confection of toughness, and have is viscous glutinous,
Have with fragility, have transparent also have translucent and opaque.Moisture in soft sweet is
7-24wt%, profile is rectangle or irregular shape.Being mainly characterized by containing different types of of soft sweet
Colloid, makes sugar body have gelling properties, therefore is also called gel candy.At present, world's confection per capita
In year consumption figure 3kg, wherein China year confection consumption figure about 0.7kg per capita, poor with world average level
Away from relatively big, there is huge growing space.Nearly 70,000,000,000 yuan of candy market scale of China, as carefully
The soft sweet sales volume of graded class accounts for the 25% of overall confection scale, average growth rate per annum about 8%, has wide
The wealthy market space and good rate of increase.
Although soft sweet is loved by the people, but commercially available soft sweet (QQ sugar, chewing gum) currently mainly
Generally being only capable of having and meet the mouthfeel of primary target population's child's demand, taste, function is more
Single.On the other hand, the heads of a family generally also exist child and frequently eat too much soft sweet and will cause getting fat
Healthy worry with dental caries.Therefore, for extension soft sweet mouthfeel, taste, and offer is relatively beneficial to
Healthy soft sweet also exists actual demand.
Summary of the invention
The present invention is directed to the problems referred to above conduct in-depth research, on the basis of traditional soft sweet formula,
With pectin as gellant, formula is added with the streptococcus acidi lactici fermented solution helping intestinal health, and
Add little molecule Isin glue collagen peptide (2000 dalton), and additionally with the addition of vitamin C, with
Time use the generation sugar such as xylitol, polydextrose, D-sorbitol solution to replace tradition saccharide as major ingredient,
Obtain the lactic acid bacteria collagen protein soft sweet of the present invention.The lactic acid bacteria collagen protein soft sweet of the present invention has
Not in the most common vitamins confectionary products, the healthy intestinal becoming brand-new is healthy,
The confectionery industry of skin maintenance.
Especially, the present inventor is surprisingly, it was found that by use pectin, mix in the feed
A certain proportion of streptococcus acidi lactici fermented solution and hydrolytic collagen are also aided with a small amount of concentrated Succus Mali pumilae or orange
Juice, can effectively alleviate the fishy smell being typically due to add collagen protein and produce, and balance soft sweet soft or hard
Degree and toughness, thus obtain soft sweet local flavor and the mouthfeel of excellence, still retain simultaneously collagen protein and
The health effect of lactic acid bacteria.
For reaching above-mentioned purpose, the lactic acid bacteria collagen protein soft sweet of the present invention has a consisting of:
Pectin 1.5-2.5wt%, lactic acid bacteria fermentation product 2-8wt%, collagen protein 2-10wt%, wood
Sugar alcohol 20-35wt%, D-sorbitol solution 2-5wt%, polydextrose 30-60wt%, vitamin C
0.05-0.1wt%, sodium citrate 0.3-0.5wt%, citric acid 1.1-1.3wt%, concentrated Succus Mali pumilae or
Orange juice 1-7wt%；And natural essence and pigment.
In a preferred embodiment, the pectin in the lactic acid bacteria collagen protein soft sweet of the present invention is high
Methoxy group pectin, more preferably esterification degree is the high methoxyl slow hardening type pectin of about 60%.
In a preferred embodiment, the lactic acid bacteria in the lactic acid bacteria collagen protein soft sweet of the present invention is sent out
Ferment composition is, with direct putting type lactic acid bacteria, defatted milk powder, glucose are carried out the composition that fermentation obtains.
In a preferred embodiment, the collagen protein in the lactic acid bacteria collagen protein soft sweet of the present invention
For Isin glue collagen peptide.
In a preferred embodiment, the lactic acid bacteria collagen protein soft sweet of the present invention has a consisting of:
Hyper-methoxy pectin 1.8wt%, streptococcus acidi lactici fermented solution 5wt%, Isin glue collagen peptide 5wt%, xylose
Alcohol 25wt%, Sorbitol 5wt%, polydextrose 40wt%, vitamin C 0.06wt%, Fructus Citri Limoniae
Acid sodium 0.4wt%, citric acid 1.2wt%, concentrated Succus Mali pumilae or orange juice 3-4wt%；And natural perfume (or spice)
Essence and pigment.
The lactic acid bacteria collagen protein soft sweet of the present invention has the reducing sugar of 20-24wt%, and pH value is
3.2-3.6, preferably 3.5, and moisture is 19-20wt%.
On the other hand, the invention provides the manufacture method of above-mentioned lactic acid bacteria collagen protein soft sweet,
Said method comprising the steps of: (1) prepares liquid pectin；(2) collagen solution is prepared；(3)
Prepare streptococcus acidi lactici fermented solution；(4) stir off；(5) mixing preparation；(6) pour into a mould, be dried；(7)
Demoulding gumming, oiling.
The lactic acid bacteria collagen protein soft sweet of the present invention has merged the essence of lactic acid bacteria, collagen protein and pectin
China, and have that sugariness is low, entrance is pliable and tough, full of elasticity, eat and the advantages such as oiliness, absorption easy to digest,
Being suitable for various people, market prospect is the most wide.
Accompanying drawing explanation
Fig. 1 is the preparation technology schematic flow sheet of the lactic acid bacteria collagen protein soft sweet of the present invention.
Detailed description of the invention
The lactic acid bacteria collagen protein soft sweet of the present invention is with pectin as gellant, with xylitol, poly-Fructus Vitis viniferae
Sugar, D-sorbitol solution are major ingredient, add the merits such as collagen protein, streptococcus acidi lactici fermented solution, vitamin C
Can dispensing.
The present invention uses pectin as gel.Pectin has blood fat reducing, blood pressure lowering, blood sugar lowering, prevention
The function of the cardiovascular diseasess such as arteriosclerosis.The soft sweet form of diverse made as gel using pectin,
Matter structure toughness soft, tasty and refreshing and less, has good mouthfeel and local flavor.Preferably, the present invention
The pectin used is hyper-methoxy pectin.Hyper-methoxy pectin refers to that methyl-esterification degree is more than 50%
Pectin, in the present invention, high methoxyl slow hardening type that esterification degree be about 60% fruit is preferably used
Glue.
Lactic acid bacteria is requisite in human body and has the probiotic bacteria of important physiological function, can improve
Human body intestinal canal flora, suppression harmful bacteria growth, promote intestinal peristalsis promoting and Constipation and colon cancer；
Being confirmed by domestic and international biologist at present, enteral lactic acid bacteria and good health and a long life have the closest
Relation.Numerous studies show, lactic acid bacteria can regulate body gastrointestinal tract normal flora, keep micro-
Ecological balance, improves food digestion rate and biological value, reduces serum cholesterol, controls endotoxin,
Putrefaction bacteria growth and breeding and the generation of spoilage product in suppression intestinal.The present invention is by adding in formula
Enter streptococcus acidi lactici fermented solution, improve the local flavor of soft sweet, it is thus achieved that the product that healthy intestinal is healthy.
In a preferred embodiment, the streptococcus acidi lactici fermented solution of the present invention uses direct putting type lactic acid bacteria to send out
Ferment agent is fermented.Direct putting type lactobacillus leaven refers to that can direct plunge into feed liquid through refined processing uses
In the solid fermentation agent of fermentation, the most more preferably lactobacillus casei and/or Switzerland's breast
Bacillus fermentation agent.In the streptococcus acidi lactici fermented solution of the present invention, macro-molecular protein is broken down into little molecule
Polypeptide, aminoacid etc., have the lactic acid bacteria fermentation local flavor of natural strong.Additionally, in fermentation substrate
Possibly together with nutrient substance such as abundant biological peptide, lactic acid bacteria polysaccharide body and vitamin B group, lactic acid.
Further, the streptococcus acidi lactici fermented solution of the present invention has a following index: protein >=6.0wt%, fat
≤ 1.0wt%, pH=3.5 ± 0.2, soluble solid Brix >=16.0wt%, viable count 1 × 10 at 20 DEG C9
Individual/ml.
Along with improving constantly of people's living standard, to the serious hope of own health with to beautiful demand,
People are more and more higher to the demand of collagen protein based food.Confirm through numerous studies, daily intake
2.5-5g collagen protein, can effectively delaying skin be dried, wrinkle, lax nonelastic etc. old and feeble existing
As.Hydrolytic collagen, at skin health, the raising aspect such as bone strength, body shaping fat-reducing, has
Significantly effect.The present invention adds the hydrolysis fish collagen of appropriate molecular weight in formula
Peptide, its digesting and assimilating, nutrition, all there is significant superiority in terms of functional characteristic.
In the soft sweet of the present invention, collagen protein addition is unsuitable too much, this is because: first, add
Dosage too much can cause there is abnormal flavour (mainly bad smell) in soft sweet；Secondly, for cost consideration,
Need to screen inexpensive, less on product special flavour impact collagen protein, show through experimental analysis,
Isin glue collagen peptide has the advantage of super quality and competitive price, and optimum is for the lactic acid bacteria collagen egg of the present invention
White soft sweet；Additionally, product gel mouthfeel is had an impact by collagen protein addition, addition is the most,
Gel strength is the most weak.Analyzed with matter structure by sensory evaluation, in the soft sweet of the present invention, collagen protein
Addition be 2-10wt%, it is preferable that in the jelly work of the present invention, collagen protein addition is not
Preferably more than 8wt%, consider that optimum addition is 5wt% for local flavor.
For improving soft sweet local flavor and mouthfeel, the present inventor is under study for action surprisingly it has been found that pass through
Use pectin, in the feed mix a certain proportion of streptococcus acidi lactici fermented solution and hydrolytic collagen and
It is aided with a small amount of concentrated Succus Mali pumilae or orange juice, can effectively alleviate and be typically due to add collagen protein and produce
Fishy smell, and balance soft sweet soft or hard degree and toughness, thus obtain soft sweet local flavor and the mouthfeel of excellence,
Still retain the health effect of collagen protein and lactic acid bacteria simultaneously.
Concentrating fruit clear juice is to be concentrated by fruit clear juice to form, and removes in clear juice certain for physically
The water of ratio improves the pol of clear juice, and this pol at least exceeds 50% than the pol of fresh fruit, concentrates
Clear juice has the intrinsic fragrance of this fruit and flavour.Concentrated Succus Mali pumilae used in the present invention is with dense
Contracting orange juice respectively meet the concentrated apple clear juice of national standard GB/T 18693 and GBT 21730 with
Concentrated orange juice.
As inserts, different from the traditional saccharide commonly used in prior art, the breast of the present invention
Acid bacterium collagen protein soft sweet also uses loosening bowel to relieve constipation, pre-anticariogenic functional inserts, institute
State functional inserts and mainly include xylitol, water soluble dietary fiber and sorbitol.
Xylitol: consumer generally worries that eating sugar too much causes getting fat and producing dental caries, with existing skill
Prevalent means in art is compared, and in the soft sweet manufacture process of the present invention, uses the xylose of 20-35wt%
Alcohol substitutes white sugar.Xylitol can be controlled as the sweeting agent of diabetes patient, supplementary and auxiliary
Treat agent, additionally, the anti-caries characteristic of xylitol effect in all of sweeting agent is best.
Polydextrose: in the soft sweet manufacture process of the present invention, uses the polydextrose of 30-60wt% (i.e.
Water soluble dietary fiber) substitute normally used maltose syrup in prior art.Polydextrose is one
Plant the food component with heath-function, the water soluble dietary fiber of needed by human body can be supplemented,
Can imbibition keep moisture in human body intestinal canal, increase faecal volume, stimulate intestinal peristalsis promoting,
Accelerate stool, play the effect of loosening bowel to relieve constipation and Constipation.
D-sorbitol solution: D-sorbitol solution is that another kind can be used for replacing tradition saccharide raw for confection
The sweeting agent produced.The heat of solution of Sorbitol is higher than sucrose, has obvious refrigerant sense after entering oral cavity,
And the streptococcus not the most being caused dental caries utilizes, and is anti-caries sweeting agent.Used in the present invention
D-sorbitol solution be the D-sorbitol solution meeting standard GB/T 7658.The soft sweet system of the present invention
During making, add the D-sorbitol solution of 2-5wt%.
The lactic acid bacteria collagen protein soft sweet of the present invention is through the following steps that preparation: (1) preparation fruit
Glue；(2) collagen solution is prepared；(3) streptococcus acidi lactici fermented solution is prepared；(4) stir off；(5)
Mixing preparation；(6) pour into a mould, be dried；(7) demoulding gumming, oiling.
It should be noted that, during infusion syrup, due in polydextrose containing monosaccharide, double
Sugar, the longest then syrup variable color of infusion temperature the highest time is the most serious, in yellowish-brown, affects outside product
See and transparency.Therefore this raw material try one's best infusion back segment add, and the infusion time control at 20min
Within.Additionally, due to vitamin C meets light, oxygen easy oxidation discoloration, after tested, the present invention uses
The preferable iron flask of barrier, vial or aluminium foil bag, thus can effectively intercept the shadow of illumination and air
Ring, prevent vitamin C oxidation from causing soft sweet to become brown, affect product quality.
Embodiment
It follows that illustrated the present invention in further detail by embodiment, but the present invention is not
It is only limitted to these embodiments.
Raw-food material used in the following embodiment of the present invention and additive have a following source:
High ester slow hardening type pectin: FMC Corp. of the U.S., model 121slowset；Isin glue collagen peptide:
System garden, Shanghai food, model HH0758；Xylitol: Feitian, Shandong Pharmaceutical；D-sorbitol solution: method
State Luo Gaite；Polydextrose: Tai Lai group, model Sta-Lite III F；Vitamin C: North China system
Medicine；Concentrated Succus Mali pumilae: Hai Sheng group；Natural essence: Qi Huadun；Pigment: gloomy fragrant.
The manufacture of embodiment 1 lactic acid bacteria collagen protein soft sweet
The lactic acid bacteria collagen protein soft sweet of the present embodiment manufactures based on following formula: hyper-methoxy pectin
1.80wt%, streptococcus acidi lactici fermented solution 5wt%, concentrated Succus Mali pumilae or orange juice 3wt%, Isin glue collagen peptide
5wt%, xylitol 25wt%, D-sorbitol solution 5wt%, polydextrose 40wt%, vitamin C
0.06wt%, sodium citrate 0.4wt%, citric acid 1.2wt% and a small amount of natural essence and pigment.
By the following method, the lactic acid bacteria collagen protein soft sweet of the present embodiment has been manufactured:
(1) liquid pectin is prepared: for making pectin can be uniformly dispersed during infusion, claim by formula ratio
Take hyper-methoxy pectin, put in 40 DEG C of water (high after needing first to disperse with the xylitol of its 5 times of weight
10 times of weight of methoxy group pectin) stirring swelling, the logical steam in limit stirring (40～50r/min)
(3～4kg/cm2) it is heated to 85 DEG C of insulations, standby after static clear.
(2) collagen solution is prepared: weigh hydrolysis Isin glue collagen peptide, addition etc. by formula ratio
70 DEG C of hot water of weight, stirring is allowed to be completely dissolved and be incubated in 70 DEG C of temperature water bath be settled into
Bright solution for standby.
(3) streptococcus acidi lactici fermented solution is prepared: with defatted milk powder, glucose for raw material in 100 DEG C of sterilizings
10 minutes, after cooling, use direct putting type lactic acid bacteria (lactobacillus casei, lactobacillus helveticus) leaven
Acidogenic fermentation was continued through 48 hours, until viable count reaches 1 × 10 under the conditions of 40 DEG C9Individual/ml.
(4) stir off: add in weighing xylitol, polydextrose, Sorbitol, water addition sugar boiler
Heat of solution, the liquid pectin described step (1) obtained adds infusion together in the syrup dissolved, control
The pH value that system is stirred off, 3.8～5.0, to prevent sugar coking and pectin degrading, but necessarily be greater than 3.6,
To avoid the over-conversion of sugar, finally give sugar cook slurry.Final temperature 106-108 DEG C, solid content
Brix=78-80wt%.
(5) mixing preparation: the sugar cook slurry described step (4) obtained is cooled to 90～95 DEG C,
To maintain relatively low viscosity and preferable mobility, add the collagen egg of preparation in described step (2)
The streptococcus acidi lactici fermented solution prepared in white solution, described step (3) and essence, pigment stirring point
Dissipate, be eventually adding citric acid solution (50wt%), vitamin c solution (35wt%) stirs
Rear evacuation deaerates, and control sugar liquid solid content is between 76-78wt%, and pH value is 3.2～3.6.Excellent
Selecting pH=3.5, one is to reach pH value needed for pectin gel, and two is to delay pregel, strives
Take the longer duration of pouring.Finally give mixing preparation syrup.
(6) pour into a mould, be dried: first starch is dried (65-70 DEG C, about 24～36 hours,
Moisture 5-7wt%), it is cooled to less than 35 DEG C slow dies, the most described step (5) obtains
Mixing preparation syrup be cast in powder mould, note pouring temperature not should the lowest (more than at least 90 DEG C),
To avoid pectin generation pre-consolidated, cause cast difficulty.
In the drying shed of constant temperature and humidity, it is dried that (temperature 40-50 DEG C, humidity is less than 45%, dry
Dry about 24-36 hour, when reaching 19-20wt% to moisture, it is dried end.
(7) demoulding gumming, oiling: from mould, product is sifted out and compressed air air blowing gumming,
Then be uniformly coated with antiseized oil polish (about 0.1wt%) in sugar surface, packaging finished product.
Had the property that by the lactic acid bacteria collagen protein soft sweet of process above step gained
(i) sensory evaluation: sugar body light, color are milky white, slightly elastic；Do not stick to one's teeth, without sclerderm,
The phenomenon of sand return without moisture absorption；Collagen-free albumen fishy smell, has good lactic acid local flavor, has good
Temperature tolerance；
(ii) physicochemical property: moisture 19-20wt%；Content of reducing sugar 20-24wt%；
(iii) active constituent content: collagen content >=5g/100g, vitamin C >=0.6g/100g,
Water soluble dietary fiber >=30g/100g.
Embodiment 2 lactic acid bacteria collagen protein soft sweet local flavor and the evaluation of mouthfeel
In order to study lactic acid bacteria collagen protein soft sweet mouthfeel and the influence factor of local flavor, the present invention passes through
Use pectin, streptococcus acidi lactici fermented solution, concentrated fruit juice, 4 key influence factors of Isin glue collagen peptide
Different amounts, by the method described in embodiment 1, the lactic acid bacteria collagen protein of different compositions
Soft sweet, and eaten by volunteer and its local flavor, mouthfeel are marked, then enter with embodiment 1
Row compares.
Following comparative example 1-8 uses following formula manufacture: hyper-methoxy pectin 1.60-2.00wt%,
Streptococcus acidi lactici fermented solution 3-7wt%, concentrated Succus Mali pumilae or orange juice 2-4wt%, Isin glue collagen peptide
3-7wt%, xylitol 25wt%, D-sorbitol solution 5wt%, polydextrose 40wt%, vitamin C
0.06wt%, sodium citrate 0.4wt%, citric acid 1.2wt% and a small amount of natural essence and pigment.
Specific experiment result is as shown in table 1 below:
The impact on lactic acid bacteria collagen protein soft sweet local flavor Yu mouthfeel of the table 1 different amounts factor
According to the experimental result described in upper table, when pectin (embodiment 1vs using 1.8wt%
Comparative example 1-2), the streptococcus acidi lactici fermented solution (embodiment 1vs comparative example 3-4) of 5wt%, 3wt%
Concentrated Succus Mali pumilae (embodiment 1vs comparative example 5-6) and the Isin glue collagen peptide (embodiment of 5wt%
1vs comparative example 7-8) time, the soft sweet of the present invention has the mouthfeel of optimum and optimal local flavor.This
Outward, understand from the above, the hyper-methoxy pectin impact on soft sweet mouthfeel in the soft sweet of the present invention
The most obvious, and simultaneously by adding appropriate streptococcus acidi lactici fermented solution and concentrated Succus Mali pumilae, effectively
Mask the bad flavor produced owing to adding fish collagen in soft sweet, and obtain moderate
Mouthfeel, be very suitable for various crowd eat.
Claims (9)
1. a lactic acid bacteria collagen protein soft sweet, described lactic acid bacteria collagen protein soft sweet includes following group
Point:
Pectin 1.5-2.5wt%, streptococcus acidi lactici fermented solution 2-8wt%, collagen protein 2-10wt%, xylose
Alcohol 20-35wt%, D-sorbitol solution 2-5wt%, polydextrose 30-60wt%, vitamin C
0.05-0.1wt%, sodium citrate 0.3-0.5wt%, citric acid 1.1-1.3wt%, concentrated Succus Mali pumilae or
Orange juice 1-7wt%；And natural essence and pigment.
2. lactic acid bacteria collagen protein soft sweet as claimed in claim 1, wherein, described collagen protein
Content be 2-8wt%, preferably 5wt%.
3. lactic acid bacteria collagen protein soft sweet as claimed in claim 1 or 2, wherein, described pectin
For the high methoxyl slow hardening type pectin that hyper-methoxy pectin, preferably esterification degree are 60%.
4. the lactic acid bacteria collagen protein soft sweet as according to any one of claim 1-3, wherein, institute
Stating streptococcus acidi lactici fermented solution is with direct putting type lactic acid bacteria, defatted milk powder, glucose to be carried out fermentation and obtained
Fermentation liquid, and/or described streptococcus acidi lactici fermented solution has a following index: protein >=6.0wt%, fat
≤ 1.0wt%, pH=3.5 ± 0.2, soluble solid Brix >=16.0wt%, viable count 1 × 10 at 20 DEG C9
Individual/ml.
5. the lactic acid bacteria collagen protein soft sweet as according to any one of claim 1-4, wherein, institute
Stating collagen protein is Isin glue collagen peptide.
6. lactic acid bacteria collagen protein soft sweet as claimed in claim 1, described lactic acid bacteria collagen protein
Soft sweet includes following components: hyper-methoxy pectin 1.8wt%, streptococcus acidi lactici fermented solution 5wt%, fish glue
Former protein peptide 5wt%, xylitol 25wt%, D-sorbitol solution 5wt%, polydextrose 40wt%,
Vitamin C 0.06wt%, sodium citrate 0.4wt%, citric acid 1.2wt%, concentrated Succus Mali pumilae or orange
Juice 3-4wt%；And natural essence and pigment.
7. the lactic acid bacteria collagen protein soft sweet as according to any one of claim 1-6, described lactic acid
Bacterium collagen protein soft sweet contains the reducing sugar of 20-24wt%, pH value be 3.2-3.6, preferably 3.5, and
Moisture is 19-20wt%.
8. the method for lactic acid bacteria collagen protein soft sweet, institute according to any one of manufacturing claims 1-7
The method of stating comprises the following steps: (1) prepares liquid pectin；(2) collagen solution is prepared；(3)
Prepare streptococcus acidi lactici fermented solution；(4) stir off；(5) mixing preparation；(6) pour into a mould, be dried；(7)
Demoulding gumming, oiling.
9. method as claimed in claim 8, it is characterised in that described method meets with the next item down
Or multinomial:
In described step (1), in hyper-methoxy pectin, add the xylitol dispersion of 5 times of weight,
Then 40 DEG C of water stirrings with described 10 times of weight of hyper-methoxy pectin are swelling, and mixing speed is
40-50r/min, is passed through 3-4kg/cm simultaneously2It is steam heated to 85 DEG C of insulations；
In described step (2), 70 DEG C of hot water of the weight such as addition in hydrolysis Isin glue collagen peptide,
Stirring and dissolving is also incubated at 70 DEG C；
In described step (3), with defatted milk powder and glucose as raw material, sterilizing at 100 DEG C
10min, after cooling, addition direct putting type lactobacillus leaven is at 40 DEG C of bottom fermentation 48h, until viable count
Reach 1 × 109Individual/ml；
In described step (4), in xylitol, polydextrose, D-sorbitol solution, add water heating
Dissolving, be subsequently added the liquid pectin that described step (1) obtains and carry out infusion, described infusion is at 20min
Inside carry out, pH is controlled at 3.8-5.0 when described infusion, final temperature 106 DEG C-108 DEG C, until solid
Shape thing Brix=78-80wt%；
In described step (5), collagen solution prepared by described step (2), described step
Suddenly the streptococcus acidi lactici fermented solution that prepared by (3) adds in the sugar cook slurry that described step (4) obtains, and adds
Enter essence, pigment dispersed with stirring, be subsequently added 50wt% citric acid solution and 35wt% vitamin C
Solution, evacuation degassing after stirring, wherein, control sugar liquid solid content Brix=76-78wt%,
PH be 3.2-3.6, preferably pH be 3.5；
In described step (6), the mixing preparation syrup that described step (5) obtains is cast in powder
Allocating in mould, keeping pouring temperature is more than 90 DEG C, is dried 24-36h subsequently at 40-50 DEG C,
Until moisture is 19-20wt%；
In described step (7), the soft candy product that described step (6) obtains is sifted out and with compression
Air puff gumming, subsequently with 0.1wt% oil polish oiling and pack.
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| CN114794290A (en) * | 2022-04-12 | 2022-07-29 | 滨海宇美科技有限公司 | Edible collagen soft sweets and preparation method thereof |
| CN115886113A (en) * | 2022-12-27 | 2023-04-04 | 天津宏达未来科技有限公司 | Collagen soft sweets and preparation method thereof |
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Application publication date: 20170111 |