CN115191505B - 一种基于植物胶的凝胶软糖及其制备方法 - Google Patents
一种基于植物胶的凝胶软糖及其制备方法 Download PDFInfo
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Classifications
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- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
Abstract
本发明涉及一种基于植物胶的凝胶软糖及其制备方法。在一些实施方案中,所述基于植物胶的凝胶软糖包含以下各组分:a)30‑45重量份的卡拉胶,b)4‑15重量份的琼脂和/或果胶,和c)2‑16重量份的***胶和/或结冷胶,其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37‑5.86重量%。
Description
技术领域
本发明涉及食品领域,特别是软糖食品加工技术。具体而言,本发明涉及一种基于植物胶的凝胶软糖及其制备方法。
背景技术
凝胶软糖作为休闲食品,深受消费者的喜爱。明胶软糖是凝胶软糖中的一大类,由于其具有较高的弹性和咀嚼性而在市场上备受青睐。但是明胶较差的热稳定性、较大的添加量以及其单一的口感仍制约着明胶软糖的生产和销售。近年来,随着纯天然及素食概念的风靡,基于植物胶的凝胶软糖已经引起广泛关注,成为凝胶软糖新的消费时尚。
基于植物胶的凝胶软糖相对于基于明胶的凝胶软糖具有以下主要优势:
·适合于特殊饮食诉求;
·质构范围广,可以提供由硬到软,由脆到弹的质构;
·用量少,约为明胶用量的一半;以及
·货架期稳定性,包括耐温性和质构稳定性。
基于以上植物胶的优点,植物胶成为保健原料或者健康原料的很好的载体。凝胶体系是凝胶软糖中必不可少的组成部分,不同凝胶体系做成的糖果具有不同的理化和感官特性。目前市场上常见的基于植物胶的凝胶软糖使用的凝胶体系主要包括变性淀粉、果胶和卡拉胶等。然而,现有的基于植物胶的凝胶软糖产品存在一些的问题,其中比较突出的问题为在货架期易出现“缩水”现象(具体是指质构发生破坏,像缩水损坏海绵一般,见图1),尤其是对于包含高功效成分含量(功能性维生素矿物质,油类等≥1重量%)的基于植物胶的凝胶软糖,这一问题尤其严重。另外,现有的包含糖醇类的基于植物胶的凝胶软糖这一“缩水”现象也特别严重。
CN112401045A涉及一种植物胶类凝胶软糖的制备方法,旨在解决卡拉胶胶基本身硬度、脆性过大,不足以提供足够的弹性、咀嚼性且存在脱水收缩性甚至导致软糖出现渗水的劣变的问题。CN112401045A通过使用包括2.4-4.0重量份的κ-卡拉胶、0-1.6重量份的CMC和40-60重量份的糖的胶糖粉解决上述问题。然而,该专利申请无法做到无糖/低糖,也无法做到高功效成分含量(功能性维生素矿物质,油类等≥1%),因而也没有解决包含糖醇类的基于植物胶的凝胶软糖以及包含高功效成分含量的基于植物胶的凝胶软糖的“缩水”问题。
因此,仍对具有良好的产品外观稳定性和质构的基于植物胶的凝胶软糖产品存在需求。
发明内容
因此,本发明一个目的在于提供一种基于植物胶的凝胶软糖及其制备方法,使得该基于植物胶的凝胶软糖质量更加稳定,避免出现“缩水”现象。本发明的另一个目的在于提供一种基于植物胶的凝胶软糖及其制备方法,使得该凝胶软糖在包含糖醇类和/或高功效成分含量时不出现“缩水”现象。
本发明一方面涉及一种基于植物胶的凝胶软糖,所述基于植物胶的凝胶软糖包含以下各组分:
a) 30-45重量份的卡拉胶,
b) 4-15重量份的琼脂和/或果胶,和
c) 2-16重量份的***胶和/或结冷胶,
其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%。
在一些实施方案中,所述基于植物胶的凝胶软糖还包含21-100重量份的功效成分。在一些实施方案中,所述基于植物胶的凝胶软糖还包含1200-1300重量份的甜味剂。在一些实施方案中,所述基于植物胶的凝胶软糖为无糖型的。在一些实施方案中,所述功效成分包含营养强化剂,所述营养强化剂为GB14880现行营养强化剂使用标准中允许使用的营养强化剂中的一种或多种,例如矿物质类,如钙、铁、锌、硒、镁、钾、钠、铜等;维生素类,如维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸、生物素等;氨基酸类,如牛磺酸、赖氨酸等;其他对人体有益成分类,如二十二碳六烯酸(DHA)、膳食纤维、卵磷脂、益生菌等;优选维生素类、矿物质和DHA。
在一些实施方案中,所述甜味剂为选自山梨糖醇、甘露醇、麦芽糖醇、异麦芽糖醇、赤藓糖醇和木糖醇中的一种或多种。在一些实施方案中,所述基于植物胶的凝胶软糖还包含选自以下的一种或多种组分:0-20重量份的果蔬汁类、0-20重量份的酸味剂、0-20重量份的食用香精和0-20重量份的食用色素。
在一些实施方案中,所述基于植物胶的凝胶软糖包含以下各组分:
I:
a) 36-45重量份的卡拉胶,
b) 8-15重量份的琼脂和/或果胶,和
c) 8-16重量份的***胶和/或结冷胶;或者
II:
a) 30-45重量份的卡拉胶,
b) 4-8重量份的琼脂和/或果胶,和
c) 2-8重量份的***胶和/或结冷胶。
本发明另一方面涉及一种制备本发明的基于植物胶的凝胶软糖的方法,所述方法包括将卡拉胶、琼脂和/或果胶以及***胶和/或结冷胶分别与水混合均匀。
本发明另一方面涉及一种改善基于植物胶的凝胶软糖的外观稳定性和/或质构的方法,所述方法包括用a)卡拉胶、b)琼脂和/或果胶以及c)***胶和/或结冷胶制备基于植物胶的凝胶软糖,所述基于植物胶的凝胶软糖包含以下各组分:
a) 30-45重量份的卡拉胶,
b) 4-15重量份的琼脂和/或果胶,和
c) 2-16重量份的***胶和/或结冷胶,
其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%。
附图说明
图1为具有不同外观的凝胶软糖的照片。
图2为本发明的实施例软糖的例示性照片,其中图2a对应于实施例8,以及图2b对应于实施例3。
图3为本发明的对比例软糖的例示性照片,其中图3a对应于对比例17,图3b对应于对比例2,图3c对应于对比例9,图3d对应于对比例14,以及图3e对应于对比例20。
具体实施方式
参考用于说明的示例应用在下文中描述本发明的数个方面。应当理解的是,陈述许多具体细节、关系和方法来提供对本发明的充分理解。然而,在相关领域的普通技术人员将容易地认识到,可在不含一个或多个具体细节的情况下实施本发明或者可用其他方法来实施本发明。
定义
本文所用的术语仅以描述具体的实施方案为目的而不意图限制本发明。除非上下文另有明确指示,否则本文所用的单数形式“一”、“一个”和“所述”也意图包括复数形式。此外,开放式的表述“包括”和“包含”解释为还可以含有没有述及的结构组成部分或方法步骤,但需要注意的是,该开放式的表述也涵盖仅由所述的组分和方法步骤组成的情形(即涵盖了封闭式表述“由……组成”的情形)。
如全文所用,范围用作描述该范围内的每个数值和所有数值的简写形式。范围内的任何数值例如整数值、以十分之一递增的值(当范围的端值为小数点后一位时)或以百分之一递增的值(当范围的端值为小数点后两位时)都可选做该范围的终点。例如,范围30-45用作描述该范围内的所有数值,例如30、31、32、33、34、35、36、37、38、39、40、41、42、43、44和45 (所有整数值),并且包括所有在任何两个前述值之间限定的子范围,例如30-40、40-45、32-42、35-40、37-45等。
如本文所用的短语“在任何两个前述值之间限定的任何范围内”字面上意指可从这样的短语之前所列的任何两个值选择任何范围,而不管该值是在列表的较低部分中还是在列表的较高部分中。例如,可以从两个较低值、两个较高值、或一个较低值和一个较高值中选择一对值。
糖醇是一种多元醇,含有两个以上的羟基,但糖醇和石油化工合成的乙二醇、丙二醇、季戊四醇等多元醇不同,糖醇可以由来源广泛的、相应的糖来制备,即将糖分子上的醛基或酮基还原成羟基,而成糖醇。例如用葡萄糖还原生成山梨糖醇,木糖还原生成木糖醇,麦芽糖还原生成麦芽糖醇,果糖还原生成甘露糖醇等。目前开发的有山梨糖醇、甘露糖醇、赤藓糖醇、麦芽糖醇、乳糖醇、木糖醇等,这些糖醇对酸、热有较高的稳定性,不容易发生美拉德反应,成为低热值食品甜味剂,广泛应用于低热值食品配方。
糖醇因不被口腔中微生物利用,又不使口腔pH降低,反而会上升,所以不腐蚀牙齿,是防龋齿的好材料。糖醇对人体血糖值上升无影响,且能为糖尿病人提供一定热量,所以可作为糖尿病人提供热量的营养性甜味剂。
如本文所用的术语“无糖”是指每100克固体或100毫升液体食品含碳水化合物(糖)量不高于0.5克。如本文所用的术语“低糖”是指每100克固体或100毫升液体食品含碳水化合物(糖)量不高于5克。
除非另有说明,否则本文所用的所有份数和百分比均为重量百分比。
除非另有说明,否则本文所用的所有科技术语具有本发明所属领域普通技术人员通常理解的含义。
凝胶软糖
本发明的凝胶软糖包含a) 30-45重量份的卡拉胶,b) 4-15重量份的琼脂和/或果胶,和c) 2-16重量份的***胶和/或结冷胶,其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%。
在一些实施方案中,卡拉胶以32-45重量份、34-45重量份、35-45重量份、36-45重量份、38-45重量份、40-45重量份、33-43重量份、35-40重量份或37-40重量份的量存在于凝胶软糖中,或可以例如在任何两个前述值之间限定的任何范围内的量存在于凝胶软糖中。在一些实施方案中,琼脂和/或果胶以6-15重量份、8-15重量份、10-15重量份、12-15重量份、14-15重量份、5-13重量份、7-11重量份或9-15重量份的量存在于凝胶软糖中,或可以例如在任何两个前述值之间限定的任何范围内的量存在于凝胶软糖中。在一些实施方案中,***胶和/或结冷胶以4-16重量份、6-16重量份、8-16重量份、10-16重量份、12-16重量份、14-16重量份、3-15重量份、5-13重量份、7-11重量份或9-16重量份的量存在于凝胶软糖中,或可以例如在任何两个前述值之间限定的任何范围内的量存在于凝胶软糖中。卡拉胶、琼脂、果胶、***胶和结冷胶为可食品胶体,在食品领域为常见胶体。在一些实施方案中,果胶为商品化果胶或者原始果胶等。
在一些实施方案中,以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%、2.44-5.86重量%、2.51-5.86重量%、3.00-5.86重量%、3.50-5.86重量%、4.00-5.86重量%、4.50-5.86重量%、5.00-5.86重量%、5.50-5.86重量%或在任何两个前述值之间限定的任何范围。
在一些实施方案中,凝胶软糖还包含21-100重量份例如30-100重量份、40-100重量份、50-100重量份、60-100重量份、70-100重量份、80-100重量份、90-100重量份或在任何两个前述值之间限定的任何范围内的功效成分。在一些实施方案中,所述功效成分包含营养强化剂,所述营养强化剂为GB14880现行营养强化剂使用标准中允许使用的营养强化剂中的一种或多种,例如矿物质类,如钙、铁、锌、硒、镁、钾、钠、铜等;维生素类,如维生素A、维生素D、维生素E、维生素C、B族维生素、叶酸、生物素等;氨基酸类,如牛磺酸、赖氨酸等;其他对人体有益成分类,如二十二碳六烯酸(DHA)、EPA、膳食纤维、卵磷脂、益生菌(例如酵母菌、部分产芽孢杆菌(如凝结芽孢杆菌)、丁酸梭菌、乳杆菌(如干酪乳杆菌、嗜酸乳杆菌、鼠李糖乳杆菌、植物乳杆菌、罗伊氏乳杆菌、唾液乳杆菌、瑞士乳杆菌、副干酪乳杆菌、保加利亚乳杆菌、发酵乳杆菌等中的一种或多种)、双歧杆菌(如乳双歧杆菌、婴儿双歧杆菌、长双歧杆菌、短双歧杆菌、青春双歧杆菌等中的一种或多种)、放线菌等中的一种或多种)等;优选维生素类、矿物质和DHA。在一些实施方案中,所述功效成分为GB14880现行营养强化剂使用标准中允许使用的营养强化剂中的一种或多种。在一些实施方案中,所述功效成分包含可食用油,例如选自:藻油如DHA藻油、鱼油、亚麻籽油、磷虾油、葵花籽油中的一种或组合。
在一些实施方案中,凝胶软糖还包含1200-1300重量份例如1220-1300重量份、1240-1300重量份、1260-1300重量份、1280-1300重量份或在任何两个前述值之间限定的任何范围内的甜味剂。在一些实施方案中,所述甜味剂为选自山梨糖醇、甘露醇、麦芽糖醇、异麦芽糖醇、赤藓糖醇和木糖醇中的一种或多种
在一些实施方案中,凝胶软糖还包含选自以下的一种或多种组分:0-20重量份(例如0-15重量份、0-10重量份、0-8重量份、0-6重量份、0-4重量份、0-2重量份、1-5重量份、6-15重量份、8-15重量份或在任何两个前述值之间限定的任何范围)的果蔬汁类、0-20重量份(例如0-15重量份、0-10重量份、0-8重量份、0-6重量份、0-4重量份、0-2重量份、1-5重量份、6-15重量份、8-15重量份或在任何两个前述值之间限定的任何范围)的酸味剂、0-20重量份(例如0-15重量份、0-10重量份、0-8重量份、0-6重量份、0-4重量份、0-2重量份、1-5重量份、6-15重量份、8-15重量份或在任何两个前述值之间限定的任何范围)的食用香精和0-20重量份(例如0-15重量份、0-10重量份、0-8重量份、0-6重量份、0-4重量份、0-2重量份、1-5重量份、6-15重量份、8-15重量份或在任何两个前述值之间限定的任何范围)的食用色素。
在一些实施方案中,果蔬汁为各种水果,如草莓、苹果、葡萄、甜橙、菠萝、芒果、桃子、梨、西瓜、石榴、榴莲、西柚等浓缩果汁或者为《GB/T 31121果蔬汁类及其饮料》中规定的果蔬汁类饮料产品,或一种或两种以上的混合物。
在一些实施方案中,酸味剂为柠檬酸、苹果酸、柠檬酸钠、乳酸、酒石酸、富马酸中的一种或两种以上的混合物。
在一些实施方案中,所述食用香精为食品香精,例如选自以下的一种或多种:橙香精、柠檬香精、草莓香精、树莓香精、蓝莓香精、桃子香精、可乐香精、樱桃香精、香蕉香精、梨香精、黑胡萝卜香精、复合莓果香精、葡萄香精、枣香精、荔枝香精、枸杞香精、石榴香精、黑加仑香精、胡萝卜香精、覆盆子香精、诺丽果香精、乌梅香精、发酵果蔬香精、蔓越莓香精、青梅香精、沙棘香精、猕猴桃香精、芒果香精、杂果香精、青瓜香精、焦糖香精、咖啡香精和蜂蜜香精。在一些实施方案中,所述食用色素选自以下的一种或多种:胭脂树橙、胭脂虫红、β胡萝卜素、姜黄、焦糖色、二氧化钛、柠檬黄、亮蓝、诱惑红、辣椒红、葡萄皮红、红曲红、甜菜红、栀子蓝、栀子黄、萝卜红、日落黄、叶绿素铜钠盐、氧化铁、红花黄、苋菜红、赤藓红、靛蓝、新红、植物炭黑和叶黄素。
另外,本发明的凝胶软糖还可任选包含其它添加剂和成分。所述软糖可以包括糖果调味剂,例如花生酱香料、香草调味剂、巧克力调味剂等及其组合。所述凝胶软糖也可以包括加工助剂,例如通常用于糖果工艺的加工助剂。额外的调味剂、调料、着色剂、内含物、防腐剂、抗氧化剂、赋形剂等及其组合同样可以以小量包括在所述凝胶软糖中。
在一些实施方案中,优选的维生素为例如维生素A、维生素C、维生素D、维生素E、维生素K及其衍生物和/或维生素原。优选的维生素还包括B族维生素例如生物素、叶酸、尼克酸、烟酰胺、泛酸盐、盐酸吡哆醇、核黄素、盐酸硫胺素等。矿物质可以包括但不限于溴、钙、铬、铜、碘、铁、镁、锰、磷酸盐、磷、钾、硒、钠、硫和锌。氨基酸包括例如精氨酸、组氨酸、异亮氨酸、亮氨酸、赖氨酸、甲硫氨酸、苯丙氨酸、苏氨酸、色氨酸、缬氨酸、丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、甘氨酸、丝氨酸、酪氨酸、肌酸等。
制备方法
本发明的凝胶软糖可如下制备:
(1)胶液的制备
将卡拉胶、琼脂/果胶、***胶/结冷胶分别与水混合均匀,使其充分溶解,备用;
(2)糖液的制备
将糖醇与适量纯化水混合,加热,使其完全溶解后,加入上述胶液,熬煮浓缩至固形物含量为60%-90%;此处可选择性充气;
(3)调配
将糖液(2)与称取好的功效成分、任选的食用香精、任选的浓缩果汁、任选的食用色素、任选的酸味剂等一起混合均匀,得到配置好的料液;此处可选择性除气泡;
(4)浇铸成型
将配置好的料液置于浇注机的储备箱中,60℃-100℃保温,浇注,成型工艺采用淀粉压模成型或者泡罩冷却成型;
(5)干燥或冷却
根据含水量进行干燥或者冷却,其中对于干燥:将得到的软糖在干燥温度为10-50℃,相对湿度为10%-70% RH条件下进行干燥;对于冷却:将得到的软糖在干燥温度为-10-20℃下进行冷却;
(6)脱模、后处理
干燥后的软糖进行脱模、抛光或拌砂后得到功能性软糖。
外观稳定性和/或质构的改善方法
现有的基于植物胶的凝胶软糖产品存在一些的问题,其中比较突出的问题为在货架期易出现“缩水”现象(具体是指质构发生破坏,像缩水损坏海绵一般,见图1),尤其是对于包含高功效成分含量(功能性维生素矿物质,油类等≥1重量%)的基于植物胶的凝胶软糖,这一问题尤其严重。另外,现有的包含糖醇类的基于植物胶的凝胶软糖这一“缩水”现象也特别严重。因此,本发明在一个方面涉及一种改善基于植物胶的凝胶软糖的外观稳定性和/或质构的方法,所述方法包括用a)卡拉胶、b)琼脂和/或果胶以及c)***胶和/或结冷胶制备基于植物胶的凝胶软糖,其中所述a)卡拉胶、b)琼脂和/或果胶以及c)***胶和/或结冷胶如本发明在“凝胶软糖”部分中所限定。在一些实施方案中,所述凝胶软糖可包含如本发明在“凝胶软糖”部分中所限定的其它成分,例如功效成分、甜味剂、果蔬汁、酸味剂、食用香精、食用色素以及其它添加剂和成分。
虽然上文已描述了本发明的各种实施方案,但是应理解的是,其仅以实例的方式提供,而并非限制。对公开的实施方案的许多改变可依照本文的公开内容来进行,而不会背离本发明的精神或范围。因此,本发明的广度和范围不应受到任何上述的实施方案所限制。
实施例
除非另外说明,否则本文实施例所用的材料均市购获得,用于进行实验的各种具体实验方法均为本领域常规的实验方法或者按照制造商所建议的步骤和条件,并能由本领域技术人员根据需要常规地确定。
1.方法
1.1凝胶糖果制备工艺
所有实施例和对比例均使用如下工艺进行制备:
(1)胶液的制备
将卡拉胶、琼脂/果胶、***胶/结冷胶分别与水混合均匀,使其充分溶解,备用;
(2)糖液的制备
将甜味剂与适量纯化水混合,加热,使其完全溶解后,加入上述胶液,熬煮浓缩至固形物含量为85%,保温备用;
(3)调配
将糖液(2)与称取好的食用香精、浓缩果汁、功效成分、食用色素和酸味剂(除下表1-7所列成分外,所有实施例和对比例还含有5份西柚浓缩汁、5份柠檬酸、5份柠檬香精和5份胭脂树橙)一起混合均匀,得到配置好的料液;此处可选择性除气泡;
(4)浇铸成型
将配置好的料液置于浇注机的储备箱中,95℃保温,浇注,成型工艺采用淀粉压模成型或者泡罩冷却成型;
(5)干燥
对于淀粉压模成型,将得到的软糖干燥温度为45℃,相对湿度为50% RH条件下进行干燥;
(6)脱模、后处理
干燥后的软糖进行脱模、抛光或拌砂后得到功能性软糖。
1.2质构测试
使用SMS TA XT plus质构仪根据TPA(texture profile analysis)方法对制得的软糖进行质构测试。在以下的测试条件进行测试:测试前速度:1mm/s,测试速度:1mm/s,测试后速度:1mm/s,触发力:8g,目标模式:形变量50%。
分别取各样品进行测试,其中控制成品规格及形状一致,圆柱形,4.0g/粒,重量偏差不超过0.1g,每组样品平行测试6次,取平均值作为质构测试结果。
同批次样品(未测试过)装瓶密封,置于25±2℃,40-80%湿度环境中考察12月,再次测定弹性,硬度。
硬度保留率=12月测定值/0月
弹性保留率=12月测定值/0月。
2.各实施例和对比例的配方和结果
表1:实施例1-6配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表2:实施例7-9配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表3:对比例1-6配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表4:对比例7-12配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表5:对比例13-15配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表6:对比例16-18配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
表7:对比例19-22配方(单位:重量份,其中水量为初始含量,DHA藻油含DHA≥40%)及质构测试结果
从表1-7以及图2-3可知,本发明的胶体含规定量的卡拉胶、琼脂和/或果胶以及***胶和/或结冷胶时,所得的凝胶软糖产品在货架期内不会出现“缩水”现象,且产品的质构保留度好。而且,本发明的凝胶软糖产品即使在包含高功效成分含量以及包含糖醇类时,也不会出现“缩水”问题。
Claims (8)
1.一种基于植物胶的凝胶软糖,其特征在于所述基于植物胶的凝胶软糖包含以下各组分:
a)30-45重量份的卡拉胶,
b)4-15重量份的琼脂,和
c)2-16重量份的***胶,
其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%,
其中所述基于植物胶的凝胶软糖还包含21-100重量份的功效成分;和
其中所述基于植物胶的凝胶软糖还包含1200-1300重量份的甜味剂。
2.如权利要求1所述的基于植物胶的凝胶软糖,其特征在于所述基于植物胶的凝胶软糖为无糖型的。
3.如权利要求2所述的基于植物胶的凝胶软糖,其特征在于所述功效成分包含营养强化剂。
4.如权利要求1所述的基于植物胶的凝胶软糖,其特征在于所述甜味剂为选自山梨糖醇、甘露醇、麦芽糖醇、异麦芽糖醇、赤藓糖醇和木糖醇中的一种或多种。
5.如权利要求1或2所述的基于植物胶的凝胶软糖,其特征在于所述基于植物胶的凝胶软糖还包含选自以下的一种或多种组分:0-20重量份的果蔬汁类、0-20重量份的酸味剂、0-20重量份的食用香精和0-20重量份的食用色素。
6.如权利要求1或2所述的基于植物胶的凝胶软糖,其特征在于所述基于植物胶的凝胶软糖包含以下各组分:
I:
a)36-45重量份的卡拉胶,
b)8-15重量份的琼脂,和
c)8-16重量份的***胶;或者
II:
a)30-45重量份的卡拉胶,
b)4-8重量份的琼脂,和
c)2-8重量份的***胶。
7.一种制备如权利要求1-6中任一项所述的基于植物胶的凝胶软糖的方法,其特征在于所述方法包括将卡拉胶、琼脂以及***胶分别与水混合均匀。
8.一种改善基于植物胶的凝胶软糖的外观稳定性和/或质构的方法,所述方法包括用a)卡拉胶、b)琼脂以及c)***胶制备基于植物胶的凝胶软糖,其特征在于所述基于植物胶的凝胶软糖包含以下各组分:
a)30-45重量份的卡拉胶,
b)4-15重量份的琼脂,和
c)2-16重量份的***胶,
其中以扣除水分后凝胶软糖的总重量计,组分a)、b)和c)合计占2.37-5.86重量%,
其中所述基于植物胶的凝胶软糖还包含21-100重量份的功效成分;和
其中所述基于植物胶的凝胶软糖还包含1200-1300重量份的甜味剂。
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CN1321071A (zh) * | 1998-10-01 | 2001-11-07 | 雀巢制品公司 | 亲水胶体糖果 |
JP2006025741A (ja) * | 2004-07-20 | 2006-02-02 | Unitec Foods Co Ltd | ソフトキャンディ用ゲル化剤及びそれを用いたソフトキャンディの製造方法 |
CN102422960A (zh) * | 2011-10-28 | 2012-04-25 | 广东仙乐制药有限公司 | 一种无腥味、高含量dha营养软糖及其制备方法 |
CN107969543A (zh) * | 2016-10-21 | 2018-05-01 | 帝斯曼知识产权资产管理有限公司 | 一种含有中草药成分及膳食纤维的具有润肠排毒效果的软糖及其制备方法 |
CN112401045A (zh) * | 2020-11-10 | 2021-02-26 | 江南大学 | 一种植物胶类凝胶软糖的制备方法 |
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CN112655804A (zh) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | 一种低糖/无糖型高水分软糖 |
CN114258976A (zh) * | 2021-12-21 | 2022-04-01 | 仙乐健康科技股份有限公司 | 一种高膳食纤维胶原蛋白肠衣软糖及其制备方法 |
CN115191505B (zh) * | 2022-07-07 | 2024-04-09 | 仙乐健康科技(安徽)有限公司 | 一种基于植物胶的凝胶软糖及其制备方法 |
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Patent Citations (5)
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CN1321071A (zh) * | 1998-10-01 | 2001-11-07 | 雀巢制品公司 | 亲水胶体糖果 |
JP2006025741A (ja) * | 2004-07-20 | 2006-02-02 | Unitec Foods Co Ltd | ソフトキャンディ用ゲル化剤及びそれを用いたソフトキャンディの製造方法 |
CN102422960A (zh) * | 2011-10-28 | 2012-04-25 | 广东仙乐制药有限公司 | 一种无腥味、高含量dha营养软糖及其制备方法 |
CN107969543A (zh) * | 2016-10-21 | 2018-05-01 | 帝斯曼知识产权资产管理有限公司 | 一种含有中草药成分及膳食纤维的具有润肠排毒效果的软糖及其制备方法 |
CN112401045A (zh) * | 2020-11-10 | 2021-02-26 | 江南大学 | 一种植物胶类凝胶软糖的制备方法 |
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