摘要: 隨著人們?cè)絹?lái)越關(guān)注食品的營(yíng)養(yǎng)與健康，功能性食品迎來(lái)了巨大的發(fā)展機(jī)遇。功能性食品零食化是未來(lái)食品的發(fā)展趨勢(shì)之一，在外資品牌的沖擊下，國(guó)內(nèi)市場(chǎng)的糖果正從口味需求逐步向功能需求過(guò)渡。首先，本文調(diào)查了近5年健康糖果的相關(guān)專(zhuān)利，把健康糖果含有的功能按照作用進(jìn)行分類(lèi)，分析產(chǎn)品類(lèi)型的分布和不同類(lèi)型糖果作為功能性成分載體的加工特點(diǎn)，發(fā)現(xiàn)含有提高免疫力功能的健康糖果在近5年一直是數(shù)量最多的，其次是含有降血糖、降血脂、降血壓等功能；在產(chǎn)品類(lèi)型方面，壓片糖果在近5年專(zhuān)利中的數(shù)量遠(yuǎn)超其他形式的健康糖果，但在2018年之后有所下降，而凝膠糖果在2017年后有略微增加的趨勢(shì)，硬糖專(zhuān)利的數(shù)量一直比較低，并且呈逐年下降的趨勢(shì)。其次，本文以功能性成分為分類(lèi)標(biāo)準(zhǔn)，分別從添加果蔬、添加藥食同源物質(zhì)、添加有益菌、添加礦物質(zhì)或維生素以及無(wú)糖糖果五個(gè)方面綜述了國(guó)內(nèi)外健康糖果應(yīng)用現(xiàn)狀，并分析了不同類(lèi)型功能成分的加工特性。最后，本文分析了國(guó)內(nèi)外健康糖果研究?jī)?nèi)容和方法，為健康糖果的未來(lái)發(fā)展提出一些建議。

Abstract: As people pay more and more attention to the nutrition and health of food, the development of functional food has ushered in favorable circumstances. The phenomenon of “Snacking” in functional food is one of the predictable trends in the future. Under the impact of foreign brands, domestic confectionery is gradually transforming from taste demand to functional demand. First of all, in this research, the relevant patents of health candy within the latest 5 years are investigated, the ingredients of health candy in accordance with function are classified, and the distribution of product types and the processing characteristics of different types of candies as carriers of functional components are analyzed. The result of the investigation shows that the majority of patents of health candy were associated with the function of improving immunity, followed by the function of hypoglycemic effect, lowering the blood pressure and blood lipid. In terms of product type, tablet candy occupied the most proportion of patents of health candy in the past five years, but its number declined after 2018 while gel candy had been increased slightly since 2017. As for the number of hard sugar patents, it was at a relatively low level and continued to decline. Secondly, this study sorts the functional ingredients into 5 categories (including fruits and vegetables, medicinal and edible ingredients, probiotics, minerals and vitamins, and sugar-free candy), to summarize the application status and analyze the processing characteristics of different types of functional ingredients. Finally, the research contents and methods of health candy at home and abroad are analyzed, and some suggestions for the future development of health candy are proposed.

圖  1   2016~2020年不同功能健康糖果的專(zhuān)利數(shù)量

注：1.提高免疫力；2.補(bǔ)充維生素和礦物質(zhì)；3.調(diào)節(jié)腸道健康；4.保護(hù)口腔健康；5.降血糖、血脂、血壓；6.健腦益智、改善記憶力；7.改善性功能；8.解酒護(hù)肝；9.保護(hù)視力；10.減肥美容、抗衰老；11.改善亞健康、抗疲勞等；12.潤(rùn)肺止咳、清熱下火；13.其他。

Figure  1.   Number of patents for health candies with different functions from 2016 to 2020

圖  2   2016年~2020年健康糖果專(zhuān)利的產(chǎn)品類(lèi)型分布

Figure  2.   Distribution of product type in patent of health candy from 2016 to 2020

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