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CN-121970821-A - Low-sugar gum soft sweet and preparation method thereof

CN121970821ACN 121970821 ACN121970821 ACN 121970821ACN-121970821-A

Abstract

The invention relates to a low-sugar gum soft candy and a preparation method thereof, wherein the soft candy comprises, by weight, 18-35% of a pectin compound, 40-50% of a sweetener, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water, the pectin compound comprises, by weight, 10-20% of a cationic matrix, 15-25% of an anionic matrix and 5-10% of a neutral matrix, and the balance of deionized water, the cationic matrix is chitosan hydrochloride and calcium salt, and the raw materials of the anionic matrix comprise low-ester pectin, high-methoxy pectin, ellagic acid and coumaric acid, and the neutral matrix is locust bean gum. The cationic matrix, the anionic matrix and the neutral matrix of the pectin compound of the invention cooperate to make up the defects of weak structure, poor water retention, easy aging and the like caused by the lack of sucrose in a low-sugar environment, so that the soft candy has both elasticity and toughness.

Inventors

  • FU GUI
  • WANG WEI
  • ZHAO KEFANG
  • Zeng Huixian

Assignees

  • 红袋鼠国际生物科技(广州)有限公司

Dates

Publication Date
20260505
Application Date
20260204

Claims (10)

  1. 1. The low-sugar gum is characterized by comprising, by weight, 18-35% of a pectin compound, 40-50% of a sweetener, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water, wherein the pectin compound comprises, by weight, 10-20% of a cationic matrix, 15-25% of an anionic matrix and 5-10% of a neutral matrix, and the balance of deionized water, the cationic matrix is chitosan hydrochloride and calcium salt, and the anionic matrix comprises low-ester pectin, high-methoxy pectin, ellagic acid and coumaric acid, and the neutral matrix is locust bean gum.
  2. 2. The low-confection of claim 1, wherein the mass ratio of chitosan hydrochloride to calcium salt is (3-5): 1.
  3. 3. The low-confection of claim 1, wherein the low-ester pectin, high-methoxy pectin, ellagic acid, and coumaric acid are present in a mass ratio of (4-6): 2-3): 1 (0.8-1.3).
  4. 4. The low-confection of claim 1, wherein the sweetener is maltitol and/or xylitol.
  5. 5. The low-confection of claim 1, wherein the plasticizer is glycerin.
  6. 6. The low-confection of claim 1, wherein the calcium salt is calcium chloride.
  7. 7. The low-confection of claim 1, wherein the pectin complex is prepared by a process comprising the steps of: S1, adding chitosan hydrochloride into deionized water with the total dosage of 40-60%, stirring at 50-60 ℃ until the chitosan hydrochloride is completely dissolved, cooling to 35-40 ℃, adding calcium salt, and stirring until the chitosan hydrochloride is dissolved to obtain a cation matrix solution; S2, adding locust bean gum into deionized water with the total dosage of 15-25%, and stirring and dissolving at 50-60 ℃ to obtain a neutral matrix solution; s3, mixing low-ester pectin and high-methoxy pectin, adding the rest deionized water, stirring at 95-100 ℃ until no particles are dissolved, cooling to 35-40 ℃, adding ellagic acid and coumaric acid, and stirring for dissolution to obtain the anionic matrix solution; S4, slowly pouring the cationic matrix solution obtained in the step S1 into the anionic matrix solution, keeping stirring at 35-40 ℃, adding the neutral matrix solution, continuously stirring for 30-50min, and keeping the temperature and standing for 30-60min to obtain the pectin compound.
  8. 8. A method of preparing a low-confection of any of claims 1-7, comprising the steps of: T1, adding sweetener into deionized water with the total dosage of 50-60%, heating to 116-118 ℃ and boiling until the sugar degree is 86-87%, and stopping heating to obtain syrup; T2, stirring the pectin compound and the syrup obtained in the step T1 at 90-100 ℃ to obtain a first solution; adding sodium citrate and malic acid into the rest deionized water, stirring until the sodium citrate and the malic acid are dissolved, adding a plasticizer, and stirring uniformly to obtain a second solution; And T4, mixing the first solution obtained in the step T2 and the second solution obtained in the step T3, uniformly stirring, concentrating in vacuum to 1/5-1/3 of the original volume, degassing, delivering the material body into a casting machine for casting, cooling and molding, demolding, carrying out powder wrapping treatment on the demolded soft sweet, drying and cooling to obtain the low-sugar gum soft sweet.
  9. 9. The method of claim 8, wherein the vacuum concentration in step T4 is performed at a pressure of 0.01-0.03MPa and a temperature of 102-106 ℃.
  10. 10. The method of claim 8, wherein the casting parameters of step T4 are 87-97deg.C for the hopper, 78-88deg.C for the base plate, and 78-88deg.C for the manifold.

Description

Low-sugar gum soft sweet and preparation method thereof Technical Field The invention relates to the technical field of pectin soft sweets, in particular to a low-sugar candy soft sweets and a preparation method thereof. Background In recent years, the food industry has shown a significant trend to replace animal-based products with plant-based products. This is mainly because vegetable foods exhibit a positive effect in reducing greenhouse gas emissions, improving resource sustainability, and promoting human health. Meanwhile, with the rise of public health consciousness, people increasingly recognize that excessive intake of sugar may cause health problems such as obesity, hyperglycemia, caries and even cardiovascular diseases. Therefore, consumers are also more focused on the nutrition and functionality of food while seeking to reduce sugar intake. By combining these factors, development of vegetable gum type sugar-reducing soft sweets with health care effect is becoming a great development direction in the field of gel soft sweets. Pectin, which is a natural vegetable gum mainly derived from apples and oranges, has good gel characteristics and has certain functions of regulating blood sugar and blood fat. In the sugar reduction strategy, a common method is to directly replace sugar with a bulk sweetener (such as sugar alcohol) in equal proportion, wherein the sweetness of the sweetener is similar to that of sucrose, and browning is not easy to occur in the high-temperature processing process. In addition, directly reducing the sugar proportion and adding soluble dietary fiber as a filler is also an innovative sugar reduction attempt. The method can not only realize the aim of reducing sugar, but also endow the soft candy with the nutrition and health care characteristics of the reinforcing fiber. Resistant dextrins and polydextrose, which are high quality dietary fibers, have been rapidly developed in recent years, have no sweetness and no off-flavor, have good solubility and moisture retention, and have low calorie, reduced sugar absorption, reduced cholesterol, and regulated gastrointestinal function. However, the development of low sugar soft sweets of vegetable gums is still in the early stage. Because of the syneresis of pectin and the difference in properties between sugar substitutes and sugar, different sugar-reducing regimens may adversely affect the taste, texture and storage stability of the jelly, thereby reducing consumer acceptance. Therefore, in order to meet the taste, texture, consumer preference and storage stability of the jelly at the same time as the demand for sugar reduction, it is highly desirable to identify a viable sugar reduction regimen to produce a vegetable gum type low sugar gel jelly having excellent characteristics. Disclosure of Invention The invention aims to overcome the defects of the prior art and provide a low-sugar gum and a preparation method thereof. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: The invention provides a low-sugar gum, which comprises, by weight, 18-35% of a pectin compound, 40-50% of a sweetener, 3-5% of a plasticizer, 0.3-0.8% of malic acid, 0.2-0.5% of sodium citrate and the balance of deionized water, wherein the pectin compound comprises, by weight, 10-20% of a cationic matrix, 15-25% of an anionic matrix and 5-10% of a neutral matrix, and the balance of deionized water, the cationic matrix is chitosan hydrochloride and calcium salt, and the anionic matrix comprises low-ester pectin, high-methoxy pectin, ellagic acid and coumaric acid, and the neutral matrix is locust bean gum. The chitosan hydrochloride in the cation matrix is positively charged, the pectin (low-ester pectin/high-methoxy pectin), ellagic acid and coumaric acid in the anion matrix are negatively charged, and the two are quickly combined through electrostatic adsorption to form a compact three-dimensional gel skeleton, so that the defect of insufficient sugar molecule supporting effect after sugar reduction is overcome. The dense crosslinked gel network can also lock the moisture in the soft sweet, reduce the moisture migration in the storage process, prevent the soft sweet from absorbing moisture and returning to the damp or losing moisture and drying hard, and solve the problems of high water activity and easy deterioration of the sugar-reducing formula. The phenolic hydroxyl groups in the ellagic acid and coumaric acid molecules of the anionic matrix can form hydrogen bonds and covalent cross-links with the hydroxyl groups and carboxyl groups of the two pectin molecules, so that a gel network is further tightened, and the moisture migration in the system is reduced. The calcium salt is used as a cross-linking agent, and can be cross-linked with low-ester pectin (the esterification degree DE is less than 50%) to form a grid gel structure, and the gel has high thermal reversibility and elasticity, so that soft and elasti