CN106858017A - A kind of rich melt quality soft sweets and preparation method thereof - Google Patents
A kind of rich melt quality soft sweets and preparation method thereof Download PDFInfo
- Publication number
- CN106858017A CN106858017A CN201710045539.2A CN201710045539A CN106858017A CN 106858017 A CN106858017 A CN 106858017A CN 201710045539 A CN201710045539 A CN 201710045539A CN 106858017 A CN106858017 A CN 106858017A
- Authority
- CN
- China
- Prior art keywords
- soft sweets
- preparation
- extract
- factor
- melt quality
- Prior art date
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- Granted
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000000284 extract Substances 0.000 claims abstract description 57
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 41
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 41
- 239000000203 mixture Substances 0.000 claims description 24
- 235000000346 sugar Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000003292 glue Substances 0.000 claims description 16
- 239000006188 syrup Substances 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 14
- 239000000243 solution Substances 0.000 claims description 13
- 235000003599 food sweetener Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000003765 sweetening agent Substances 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 11
- 239000000499 gel Substances 0.000 claims description 11
- 235000019698 starch Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 11
- 238000003809 water extraction Methods 0.000 claims description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 10
- 239000008103 glucose Substances 0.000 claims description 10
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- 239000007864 aqueous solution Substances 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002203 pretreatment Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 3
- 239000011975 tartaric acid Substances 0.000 claims description 3
- 235000002906 tartaric acid Nutrition 0.000 claims description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 claims description 2
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- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 229930195725 Mannitol Natural products 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 239000001530 fumaric acid Substances 0.000 claims description 2
- 235000011087 fumaric acid Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- -1 hydroxyl isomaltulose Chemical compound 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000000845 maltitol Substances 0.000 claims description 2
- 235000010449 maltitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 2
- 229940035436 maltitol Drugs 0.000 claims description 2
- 239000000594 mannitol Substances 0.000 claims description 2
- 235000010355 mannitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 238000012805 post-processing Methods 0.000 claims description 2
- 239000001509 sodium citrate Substances 0.000 claims description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 2
- 235000011083 sodium citrates Nutrition 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 32
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- 230000000694 effects Effects 0.000 abstract description 17
- 229910052742 iron Inorganic materials 0.000 abstract description 16
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- 108010010803 Gelatin Proteins 0.000 description 11
- 239000008273 gelatin Substances 0.000 description 11
- 229920000159 gelatin Polymers 0.000 description 11
- 235000019322 gelatine Nutrition 0.000 description 11
- 235000011852 gelatine desserts Nutrition 0.000 description 11
- 239000000523 sample Substances 0.000 description 11
- 238000005266 casting Methods 0.000 description 10
- 238000012360 testing method Methods 0.000 description 7
- 241000699666 Mus <mouse, genus> Species 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- 210000003743 erythrocyte Anatomy 0.000 description 5
- 238000000605 extraction Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 210000005259 peripheral blood Anatomy 0.000 description 4
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- 108010054147 Hemoglobins Proteins 0.000 description 3
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- 239000004615 ingredient Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002504 physiological saline solution Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 244000022372 Diospyros lotus Species 0.000 description 2
- 235000003333 Diospyros lotus Nutrition 0.000 description 2
- 241000699670 Mus sp. Species 0.000 description 2
- 244000126002 Ziziphus vulgaris Species 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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- 241001247821 Ziziphus Species 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000010836 blood and blood product Substances 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000011706 ferric diphosphate Substances 0.000 description 1
- 235000007144 ferric diphosphate Nutrition 0.000 description 1
- CADNYOZXMIKYPR-UHFFFAOYSA-B ferric pyrophosphate Chemical compound [Fe+3].[Fe+3].[Fe+3].[Fe+3].[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O.[O-]P([O-])(=O)OP([O-])([O-])=O CADNYOZXMIKYPR-UHFFFAOYSA-B 0.000 description 1
- 229940036404 ferric pyrophosphate Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 238000003304 gavage Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- BTIJJDXEELBZFS-UHFFFAOYSA-K hemin Chemical compound [Cl-].[Fe+3].[N-]1C(C=C2C(=C(C)C(C=C3C(=C(C)C(=C4)[N-]3)C=C)=N2)C=C)=C(C)C(CCC(O)=O)=C1C=C1C(CCC(O)=O)=C(C)C4=N1 BTIJJDXEELBZFS-UHFFFAOYSA-K 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021590 normal diet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
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- 150000004032 porphyrins Chemical class 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- 239000011715 vitamin B12 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/04—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing vitamins, antibiotics, other medicaments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicinal Preparation (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of rich melt quality soft sweets, X-factor and longan extract are included in the soft sweets, wherein, the content of X-factor is 1~5g/100g, and the content of longan extract is 1~10g/100g.The invention also discloses the preparation method of the rich melt quality soft sweets.Rich melt quality soft sweets of the invention have excellent benefit iron, improve the effect of anaemia, and mouthfeel is good, easy to carry, are adapted to include that the daily health caring of the various people of children and pregnant woman eats.
Description
Technical field
The present invention relates to nutrition soft sweets and preparation method thereof.Enriched blood into more particularly, to a kind of rich iron composite medicine is edible
Nutrition soft sweets for dividing and preparation method thereof.
Background technology
Hypoferric anemia is set to one of 4 big deficiency diseases by the World Health Organization.World Health Organization's data in 2008
It has been shown that, the global hypoferric anemia incidence of disease is 37%, and population reaches 2,000,000,000 3 thousand ten thousand.The 4th nutrition in the whole nation of China 2002 with
Health survey data display China anemia incidence is 20.1%, and anaemia population is more than 2.6 hundred million.The pregnant woman of middle and advanced stage gestation
, 50% or so, infant and more than 60 years old anemia in old patients illness rate are also higher within 2 years old, respectively for the illness rate of asiderosis
31.1%th, 29.1%, and male is 15.8%, women is 23.3%.Understand, crowd's substantial amounts of hypoferric anemia.
The traditional Chinese medical science thinks that anaemia belongs to " deficiency of blood " disease, and because of " qi as the commander of blood, blood being the mother of qi ", the deficiency of blood is with the different degrees of deficiency of vital energy
Symptom.Doctor trained in Western medicine thinks that defective blood formation or hematoclasis are excessively the central factors of anaemia, and hematopoiesis raw material is to determine hematopoiesis not
One of good principal element.Hematopoiesis raw material includes iron, folic acid and vitamin B12Deng nutrient.It is decreased hemoglobin, red during anaemia
Cell carries the ability reduction of oxygen, and body tissue and organ occur anoxic change, thus the harm produced by it to be related to whole body each
Individual system.Anemia generally results in the symptom such as tired, weak, dizzy, tinnitus, failure of memory, absent minded.It is poor
The problems such as blood can cause body's immunity and resistance infection to decline.
It is existing for anaemia health problem, mainly have following means：
1) simple chalybeate product.The selected only supplement iron of such product, for example, it is only chalybeate to mend ferro element；
2) product of simple traditional Chinese medicine ingredients or chalybeate collocation traditional Chinese medicine ingredients.For example, with ferric pyrophosphate compounding ginseng etc.
Medicine composition improves the food blood-nourishing tea granule of alimentary anemia；Or, obtained with the traditional Chinese medicine ingredients such as PORPHYRIN IRON and Radix Angelicae Sinensis, the Radix Astragali
The iron-supplementing fudge for obtaining；Or obtain soft sweets of enriching blood by primary raw material of rhizome of chuanxiong.
3) product of " integration of drinking and medicinal herbs " composition.For example, using the edible composition of enriching blood of the medicine such as donkey-hide gelatin or dateplum persimmon as mainly enriching blood
Composition obtains dateplum persimmon soft sweets or donkey-hide gelatin soft sweets.
But it is above-mentioned to there is following defect in the prior art：The pharmaceutical formulation product such as soft capsule, tablet, children and old man are present
Difficulty is swallowed, is easily caused danger.Oral liquid formulation product is not good due to mouthfeel, and people are also difficult to adhere to taking.Current soft sweets agent
The product of type, because single supplement iron or medicine edible composition improvement anaemia effect are undesirable；Product of more also enriching blood contains Chinese medicine
The daily health caring that composition is not suitable for infants and children eats.Therefore exploitation combine traditional Chinese and western medicine theory, effect it is obvious, in good taste,
It is adapted to long-term taking to enrich blood product to improve hypoferric anemia problem, it is significant.
The content of the invention
First purpose of the invention is to provide a kind of rich melt quality soft sweets, the rich melt quality soft sweets mend iron effect it is good,
Improve that anaemia effect is good, and the nutrition soft sweets are in good taste, and the performance of chewiness, elasticity and hardness is good, it is suitable to include children and pregnant
The daily health caring of the various people such as woman eats.
Second object of the present invention is to provide a kind of preparation method of rich melt quality soft sweets.The method is simple to operate,
It is easy to industrialized production.
To reach above-mentioned first purpose, the present invention provides a kind of rich melt quality soft sweets, and ferric sesquichloride is included in the soft sweets
Ferroheme and longan extract, wherein, the content of X-factor is 1~5g/100g, and the content of longan extract is 1
~10g/100g.
Longan has the effect of bushing blood.In the present invention, inventor is found surprisingly that in experimentation, same in soft sweets
The X-factor and longan extract of the above-mentioned contents of Shi Tianjia, both have the benefit iron of the promotion human body of collaboration, enrich blood
Effect.But both additions need strict control, longan extract addition is very few, then do not have synergy, adds
Amount is excessive, then the pattern and mouthfeel of soft sweets are poor.Preferably, when the content of X-factor in soft sweets is 2~3g/
100g, when the content of longan extract is 4~7g/100g, foregoing synergy is more preferably.Further, ferric sesquichloride in soft sweets
The content of ferroheme can be 2~2.5g/100g, and the content of longan extract is 4~5g/100g etc..
Soft sweets in the present invention, if every 3g, only need to can reach the work that the benefit iron of improvement is enriched blood using 3 daily
With.
Preferably, in the soft sweets, the mass ratio of X-factor and longan extract is 1:1.5~1:2.5.
Preferably, red date extract and/or brown sugar are also included in the soft sweets, the red date extract is using in this area
Conventional water extraction is obtained.Wherein, every 20 portions of jujubes extract the red date extract for obtaining 1 part.Jujube has the work(of strengthening spleen and nourishing blood
Effect, brown sugar has the effect of invigorating the spleen warm stomach, blood-enrich, and red date extract and/or brown sugar can further promote in soft sweets raw material
Enter its effect of enriching blood.
Preferably, addition of the red date extract in finished product is 12~300g/kg.Further, jujube is extracted
Addition of the thing in finished product can also be for example, 12~50g/kg, 20~50g/kg, 20~40g/kg, 33g/kg etc..
Preferably, addition of the brown sugar in finished product is 12~300g/kg.Further, brown sugar is in finished product
Addition can also be for example, 100~300g/kg, 100~250g/kg, 100~150g/kg, 120g/kg etc..
Preferably, the longan extract can be obtained using water extraction conventional in the art.Wherein, every 20 portions of longan is carried
Obtain the longan extract to 1 part.
To reach above-mentioned second purpose, the present invention provides a kind of preparation method of rich melt quality soft sweets, and the method includes
Following steps：
1) pre-treatment
By gel and water Hybrid Heating, it is set fully to dissolve；By sweetener and water Hybrid Heating, it is completely dissolved it；
Gel and sweetener soln after dissolving is well mixed, mixed liquor is obtained, is incubated standby；
2) mix, allocate
The aqueous solution, longan extract, the additive of X-factor are added in mixed liquor, material is uniformly mixing to obtain
Liquid；
3) it is molded
Feed liquid is molded, post processing obtains finished product.
Preferably, step 1) in, the gel is selected from pectin, gelatin, agar, konjac glucomannan, converted starch, Arab
One or more mixture in glue, carragheen and gellan gum；Addition of the gel in finished product be 20~
100g/kg, further, addition of the gel in finished product can also be such as 60~80g/kg, 65~80g/kg etc..
Preferably, step 1) in, the condition of gel and water Hybrid Heating is：Being placed in glue pot is carried out, the temperature of heating
Degree scope is 70~150 DEG C.
Preferably, step 1) in, the sweetener be selected from glucose syrup, fruit glucose syrup, lactose, fructose, D-sorbite,
One or more in mannitol, maltitol, hydroxyl isomaltulose, antierythrite, xylitol, white granulated sugar and glucose
Mixture；Addition of the sweetener in finished product is 300~900g/kg.Further, sweetener adding in finished product
Dosage can also be such as 600~800g/kg, 650~800g/kg, 680~780g/kg etc..
Preferably, the condition of the sweetener and water Hybrid Heating is：Being placed in molten sugar bowl is carried out, the temperature range of heating
It is 70~150 DEG C.
Preferably, step 1) in, the gel and the well mixed condition of sweetener soln are：It is placed in blend tank
OK, the mass fraction of the solid content in gained mixed liquor is 65%~85%.
Preferably, step 2) in, the additive be acidity regulator and flavoring essence in one or two；It is described to add
Plus agent typically can all add in formula, but it is not that each formula must be added, belongs to the material that can add and can be not added with.Additive exists
Addition in finished product is 0~65g/kg.Preferably, addition of the additive in finished product is 4~65g/kg.Further,
Addition of the additive in finished product can also be such as 10~30g/kg, 15~25g/kg, 18~23g/kg etc..
Preferably, the acidity regulator is selected from citric acid, malic acid, sodium citrate, lactic acid, tartaric acid and fumaric acid
One or more mixture；Addition of the acidity regulator in finished product is 2~60g/kg.Further, tart flavour
Addition of the conditioning agent in finished product can also be such as 10~20g/kg, 12~18g/kg, 14~20g/kg etc..
Preferably, addition of the water in finished product is 30~45g/kg.
Preferably, when red date extract and/or brown sugar is contained in the soft sweets in the present invention, in above-mentioned preparation method, will
Red date extract and/or brown sugar are in step 2) in longan extract simultaneously add mixed liquor in.
Preferably, step 3) in, when feed liquid is molded, feed liquid is cast in mould by casting machine and is molded；After described
It is processed as：After the mould of casting complete is dried, the demoulding, oil or breading, got product after packaging.
Preferably, the mill can be starch mill；The powder can be granulated sugar powder；Oil is oil polish.
Unless otherwise specified, each raw material in the present invention can be obtained by commercially available purchase, equipment used in the present invention
Can be using the conventional equipment in art or with reference to being carried out in the prior art of art.
Beneficial effects of the present invention are as follows：
1. there is the uncomfortable reaction of certain intestines and stomach, the chlorination selected in the present invention in general Organic Iron and inorganic chalybeate
Protoferriheme directly can be absorbed for biology iron by intestinal mucosa cells, any alimentary canal irritation not produced, while mouthfeel
It is good, without iron rust astringent taste, be preferable iron supplementary.
2. traditional Chinese and western medicine theory is combined in the present invention, the creative longan that will be acted on bushing blood and ferric sesquichloride blood
Red pigment is combined by specific proportioning, the obvious facilitation in terms of mending iron, improving anaemia with collaboration.
3. soft sweets in the present invention are in good taste, chewiness, elasticity and soft durometer performance are excellent, and are convenient for carrying, use, and fit
Conjunction includes that the daily health caring of the various people of children and pregnant woman eats.
4. preparation method of the invention is simple to operate, it is easy to industrialized production.
Specific embodiment
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, and should not limit this with this
The protection domain of invention.
Embodiment 1
1. get the raw materials ready
A kind of rich melt quality soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract and red date extract are obtained by water extraction, and every 20 parts of raw materials are extracted and obtain 1
The extract of part；The iron-holder of X-factor is 7.9wt%.
2. the preparation method of above-mentioned rich melt quality soft sweets, comprises the following steps：
1) pre-treatment：By gelatin and appropriate water, it is placed in glue pot and mixes, heated at a temperature of 75 DEG C, fills gelatin
Divide dissolving, the glue insulation that will be obtained is standby；Glucose syrup, white granulated sugar, D-sorbitol solution and appropriate water are placed in molten sugar bowl
In, heated at a temperature of 120 DEG C, it is fully dissolved, obtain syrup solution；The glue obtained after fully being dissolved in blend tank
It is well mixed with syrup solution, obtain mixed liquor；
2) mix, allocate：X-factor is dissolved in remaining water, the aqueous solution of X-factor is obtained,
The aqueous solution, longan extract, red date extract, citric acid, malic acid, the food of X-factor are added in mixed liquor again
Product essence, is uniformly mixing to obtain feed liquid；
3) it is molded：It is 6% by starch mill drying to moisture, feed liquid is delivered to casting machine, is cast in starch mill
It is molded in disk, the mill after casting complete is delivered into drying shed and is dried, drying temperature is 20 DEG C, drying time is 72 small
When, dried sugar is carried out into the demoulding, upper granulated sugar powder, packaging gets product.
Embodiment 2
1. get the raw materials ready
A kind of rich melt quality soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract and red date extract are obtained by water extraction, and every 20 parts of raw materials are extracted and obtain 1
The extract of part；The iron-holder of X-factor is 7.9wt%.
2. the preparation method of above-mentioned rich melt quality soft sweets, comprises the following steps：
1) pre-treatment：By gelatin and appropriate water, it is placed in glue pot and mixes, heated at a temperature of 70 DEG C, fills gelatin
Divide dissolving, the glue insulation that will be obtained is standby；Glucose syrup, white granulated sugar, D-sorbitol solution and appropriate water are placed in molten sugar bowl
In, heated at a temperature of 100 DEG C, it is fully dissolved, obtain syrup solution；The glue obtained after fully being dissolved in blend tank
It is well mixed with syrup solution, obtain mixed liquor；
2) mix, allocate：X-factor is dissolved in remaining water, the aqueous solution of X-factor is obtained,
The aqueous solution, longan extract, red date extract, citric acid, malic acid, the food of X-factor are added in mixed liquor again
Product essence, is uniformly mixing to obtain feed liquid；
3) it is molded：It is 4% by starch mill drying to moisture, feed liquid is delivered to casting machine, is cast in starch mill
It is molded in disk, the mill after casting complete is delivered into drying shed and is dried, drying temperature is 23 DEG C, drying time is 72 small
When, dried sugar is carried out into the demoulding, oil polish, packaging gets product.
Embodiment 3
1. get the raw materials ready
A kind of rich melt quality soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract is obtained by water extraction, and every 20 parts of longan raw materials extract the extraction for obtaining 1 part
Thing；The iron-holder of X-factor is 7.9wt%.
2. the preparation method of above-mentioned rich melt quality soft sweets, comprises the following steps：
1) pre-treatment：By gelatin and appropriate water, it is placed in glue pot and mixes, heated at a temperature of 75 DEG C, fills gelatin
Divide dissolving, the glue insulation that will be obtained is standby；The appropriate water of glucose syrup, white granulated sugar, D-sorbitol solution is placed in molten sugar bowl,
Heated at a temperature of 120 DEG C, it is fully dissolved, obtain syrup solution；The glue that fully will obtain after dissolving in the blend tank and
Syrup solution is well mixed, and obtains mixed liquor；
2) mix, allocate：X-factor is dissolved in remaining water, the aqueous solution of X-factor is obtained,
The aqueous solution, longan extract, brown sugar, citric acid, malic acid, the food perfume of X-factor are added in mixed liquor again
Essence, is uniformly mixing to obtain feed liquid；
3) it is molded：It is 6% by starch mill drying to moisture, feed liquid is delivered to casting machine, is cast in starch mill
It is molded in disk, the mill after casting complete is delivered into drying shed and is dried, drying temperature is 25 DEG C, drying time is 72 small
When, dried sugar is carried out into the demoulding, upper granulated sugar powder, packaging gets product.
Embodiment 4
1. get the raw materials ready
A kind of rich melt quality soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract is obtained by water extraction, and every 20 parts of longan raw materials extract the extraction for obtaining 1 part
Thing；The iron-holder of X-factor is 7.9wt%.
2. the preparation method of above-mentioned rich melt quality soft sweets, comprises the following steps：
1) pre-treatment：By gelatin and appropriate water, it is placed in glue pot and mixes, heated at a temperature of 70 DEG C, fills gelatin
Divide dissolving, the glue insulation that will be obtained is standby；The appropriate water of glucose syrup, white granulated sugar, D-sorbitol solution is placed in molten sugar bowl,
Heated at a temperature of 120 DEG C, it is fully dissolved, obtain syrup solution；The glue that fully will obtain after dissolving in the blend tank and
Syrup solution is well mixed, and obtains mixed liquor；
2) mix, allocate：The aqueous solution, longan extract, citric acid, the apple of X-factor are added in mixed liquor
Tartaric acid, essence for food, are uniformly mixing to obtain feed liquid；
3) it is molded：It is 6% by starch mill drying to moisture, feed liquid is delivered to casting machine, is cast in starch mill
It is molded in disk, the mill after casting complete is delivered into drying shed and is dried, drying temperature is 25 DEG C, drying time is 72 small
When, dried sugar is carried out into the demoulding, upper granulated sugar powder, packaging gets product.
Embodiment 5
1. get the raw materials ready
A kind of rich melt quality soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract is obtained by water extraction, and every 20 parts of longan raw materials extract the extraction for obtaining 1 part
Thing；The iron-holder of X-factor is 7.9wt%.
2. the preparation of above-mentioned soft sweets is with the preparation method in embodiment 4.
Comparative example 1
1. get the raw materials ready
A kind of soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, the iron-holder of X-factor is 7.9wt%
2. the preparation of above-mentioned soft sweets is simply not added with longan extract with the preparation method in embodiment 4.
Comparative example 2
1. get the raw materials ready
A kind of soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract is obtained by water extraction, and every 20 parts of longan raw materials extract the extraction for obtaining 1 part
Thing；The iron-holder of X-factor is 7.9wt%.
2. the preparation of above-mentioned soft sweets is with the preparation method in embodiment 4, simply without X-factor.
Comparative example 3
1. get the raw materials ready
A kind of soft sweets, raw material (being counted by 1000g of raw material total amount) is：
Wherein, above-mentioned longan extract is obtained by water extraction, and every 20 parts of longan raw materials extract the extraction for obtaining 1 part
Thing；The iron-holder of X-factor is 7.9wt%.
2. the preparation of above-mentioned soft sweets is with the preparation method in embodiment 4.
Comparative example 4
Embodiment 4 is repeated, difference is to change X-factor into ironic citrate (iron-holder is 16,5%), its
Remaining condition is constant, obtains soft sweets.
Experimental example 1 tests soft sweets that each embodiment and comparative example obtain to improving effect of anaemia effect
1. experiment material
1.1 test specimens
By X-factor, red date extract, longan extract, brown sugar respectively according to embodiment 1~5 and comparative example 1~
Proportioning in 4 is mixed, and number consecutively is sample 1~5 and comparative sample 1~4, blank control group sample：Physiological saline (N.S).
1.2 experimental animals
SPF grades of mouse, 18~22g of body weight is purchased from Guangdong Medical Lab Animal Center.
1.3 experimental facilities
EXFA6030 type Full automatic animals blood cell analyzer (Nanjing Pu Lang medical equipments Co., Ltd)；
TG16-W types high speed centrifugal machine for minim (Hunan Xiang Yi Laboratory Instruments development corporation, Ltd.)；
DJ-5000C types electronic balance (Chinese-foreign joint Asia-Pacific electronic balance factory).
1.4 dose designs
Table 1：Dosage is designed
Note：Above mouse dose is according to 10 times of 60kg Coming-of-Age Day doses conversions.X-factor raw material iron content
Amount 7.9%, iron content is 16.5% in ironic citrate raw material.
2. test method
Whole mouse from the modeling next day by eyeground rear vein beard bloodletting 0.3mL, while change its normal diet amount,
Feed is controlled in daily 70g/kg body weight, free water, continuous 7d.
Mouse is randomly divided into 10 groups, every group 11.1, second group of counter sample 2 of wherein first group counter sample, with this
Analogize, the 9th group correspondence comparative sample 4, the tenth group correspondence blank control group (blank control sample is isometric with aforementioned sample
Physiological saline)., in 7d before modeling to relative medicine, one time a day for each administration group mouse, and continuous gavage to modeling 24d (is given
Medicine 31d).Blank control group gives isometric physiological saline.
The μ L of blood 20 are taken in modeling the 0th, every mouse tail vein of 24d, detection peripheral blood red blood cell count (RBC) and blood red
Albumen (Hb) concentration.
3. result of the test
3.1 be administered 31d (modeling 24d) when peripheral blood red blood cell count (RBC) be shown in Table 2.
The each sample of table 2 to posthemorrhagic anemia mice peripheral blood RBC influence (N=11)
Note：Compare * P with same period blank control group<0.05、**P<0.01.
3.2 be administered 31d (modeling 24d) when peripheral blood hemoglobin (Hb) content be shown in Table 3.
The each sample of table 3 to posthemorrhagic anemia mice periphery hemoglobin Hb contents influence (N=11)
Note：Compare * P with same period blank control group<0.05、**P<0.01.
Knowable to from upper table 2 and table 3, the soft sweets in the embodiment of the present invention have the effect for significantly improving anaemia.From implementation
The contrast of example 4 and comparative example 1 and 2 understands there is association between the X-factor and longan extract in soft sweets of the present invention
Same promotion improves the effect of Anemia.Meanwhile, being understood further combined with comparative example 4, the ferric sesquichloride in the present invention is blood red
The effect of element is that unavailable other organic or inorganic chalybeates are substituted.Additionally, also known from the embodiment of the present invention 1~5,
The addition of brown sugar or red date extract also can to a certain extent promote the improvement anaemia of soft sweets to act on.
The soft sweets subjective appreciation that each embodiment of experimental example 2 and comparative example are obtained
Determine the organoleptic attribute of the soft sweets that each embodiment and comparative example are obtained.Wherein, the description vocabulary that uses, define and comment
Price card standard is shown in Table 4, recruits 20 adult (10 males, 10 women) composition subjective appreciation groups.Before the test, to judging
Member carries out targetedly extra training, them is understood each index.The sample of test presenting order and to judge order random.
The sensory evaluation scores data of each test sample take arithmetic mean of instantaneous value after removing highest and minimum scoring.Results of sensory evaluation is shown in Table 5.
The subjective appreciation standard of table 4
The subjective appreciation result of the test of table 5
Knowable to from upper table 4 and table 5, the soft sweets that embodiment of the present invention 1-5 is prepared obtain overall mouth feel well, bullet
Property and hardness is moderate, chewiness is good.And these effects are superior to that X-factor (comparative example 1) or longan is used alone
The addition of extract (comparative example 2), or both and proportioning not there is a requirement that in the range of (comparative example 3) or use it
Its organic chalybeate (comparative example 4) can be obtained effect.
Obviously, the above embodiment of the present invention is only intended to clearly illustrate example of the present invention, and is not right
The restriction of embodiments of the present invention, for those of ordinary skill in the field, may be used also on the basis of the above description
To make other changes in different forms, all of implementation method cannot be exhaustive here, it is every to belong to this hair
Obvious change that bright technical scheme is extended out changes row still in protection scope of the present invention.
Claims (10)
1. a kind of rich melt quality soft sweets, it is characterised in that X-factor and longan extract are included in the soft sweets, its
In, the content of X-factor is 1~5g/100g, and the content of longan extract is 1~10g/100g.
2. rich melt quality soft sweets according to claim 1, it is characterised in that in the soft sweets, X-factor and
The mass ratio of longan extract is 1:1.5~1:2.5.
3. rich melt quality soft sweets according to claim 1, it is characterised in that red date extract is also included in the soft sweets
And/or brown sugar, the red date extract with water extraction be obtained；Preferably, the addition of red date extract or brown sugar in finished product
It is 12~300g/kg.
4. rich melt quality soft sweets according to claim 1, it is characterised in that the longan extract is obtained with water extraction.
5. the preparation method of the rich melt quality soft sweets as described in any one of Claims 1 to 4, it is characterised in that the method includes
Following steps：
1) pre-treatment
By gel and water Hybrid Heating, it is set fully to dissolve；By sweetener and water Hybrid Heating, it is completely dissolved it；Will be molten
Gel and sweetener soln after solution are well mixed, and obtain mixed liquor, are incubated standby；
2) mix, allocate
The aqueous solution, longan extract, the additive of X-factor are added in mixed liquor, feed liquid is uniformly mixing to obtain；
3) it is molded
Feed liquid is molded, post processing obtains finished product.
6. preparation method according to claim 5, it is characterised in that step 1) in, the gel is selected from pectin, bright
One or more mixture in glue, agar, konjac glucomannan, converted starch, Arabic gum, carragheen and gellan gum；It is solidifying
Addition of the jelly in finished product is 20~100g/kg；The condition of the gel and water Hybrid Heating is：It is placed in glue pot
Carry out, the temperature range of heating is 70~150 DEG C.
7. preparation method according to claim 5, it is characterised in that step 1) in, the sweetener be selected from glucose syrup,
It is fruit glucose syrup, lactose, fructose, D-sorbite, mannitol, maltitol, hydroxyl isomaltulose, antierythrite, xylitol, white
One or more mixture in granulated sugar and glucose；Addition of the sweetener in finished product is 300~900g/kg；
The condition of the sweetener and water Hybrid Heating is：Being placed in molten sugar bowl is carried out, and the temperature range of heating is 70~150 DEG C.
8. preparation method according to claim 5, it is characterised in that step 1) in, solid content in gained mixed liquor
Mass fraction is 65%~85%.
9. preparation method according to claim 5, it is characterised in that step 2) in, the additive is acidity regulator
With one or two in flavoring essence；Addition of the additive in finished product is 4~65g/kg.
10. preparation method according to claim 9, it is characterised in that the acidity regulator is selected from citric acid, apple
One or more mixture in acid, sodium citrate, lactic acid, tartaric acid and fumaric acid；Acidity regulator is in finished product
Addition be 2~60g/kg.
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| CN108371225A (en) * | 2018-03-02 | 2018-08-07 | 宁夏中玺枣业股份有限公司 | Jujube fructose and processing method |
| CN108576344A (en) * | 2018-03-20 | 2018-09-28 | 淮阴工学院 | A kind of Corbicula fluminea health care soft sweet and preparation method thereof |
| CN114304350A (en) * | 2021-12-21 | 2022-04-12 | 仙乐健康科技(安徽)有限公司 | Folic acid-containing soft candy |
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| WO1999062351A1 (en) * | 1998-06-05 | 1999-12-09 | Fuisz Technologies Ltd. | Chewy confectionery formulation with nutrients |
| CN102422960A (en) * | 2011-10-28 | 2012-04-25 | 广东仙乐制药有限公司 | Fishy smell-free and high-content docose hexaenoie acid (DHA) nutritional soft sweet and preparation method thereof |
| CN102511603A (en) * | 2011-12-30 | 2012-06-27 | 广东仙乐制药有限公司 | High-calcium soft candy and preparation method thereof |
| CN103005118A (en) * | 2012-12-27 | 2013-04-03 | 杭州海王生物工程有限公司 | Iron-supplementing fudge and preparation method thereof |
| CN104115979A (en) * | 2013-04-24 | 2014-10-29 | 北京康比特体育科技股份有限公司 | Lollipop |
| KR20150096990A (en) * | 2014-02-17 | 2015-08-26 | 신안군 | The composition and manufactur methods of candy using Saliocomia herbacea L |
| CN104055112A (en) * | 2014-06-19 | 2014-09-24 | 赵祥忠 | Preparation method for sanguinolaria blood-enriching product |
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| CN108371225A (en) * | 2018-03-02 | 2018-08-07 | 宁夏中玺枣业股份有限公司 | Jujube fructose and processing method |
| CN108576344A (en) * | 2018-03-20 | 2018-09-28 | 淮阴工学院 | A kind of Corbicula fluminea health care soft sweet and preparation method thereof |
| CN114304350A (en) * | 2021-12-21 | 2022-04-12 | 仙乐健康科技(安徽)有限公司 | Folic acid-containing soft candy |
| CN114304350B (en) * | 2021-12-21 | 2024-03-15 | 仙乐健康科技(安徽)有限公司 | Folic acid-containing soft candy |
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