CN118575885A - A method for preparing compressed candy - Google Patents

Abstract

The present invention relates to the technical field of food processing, in particular to a method for preparing compressed candy, comprising the following steps: preparing a multi-layer flavor mixture according to a mass ratio: preparing a natural juice concentrate containing 20-30% by mass, a herbal extract containing 10-20% by mass and a spice mixture containing 5-10% by mass, and preparing the mixture into a multi-layer flavor mixture with three different dissolution rates of a fast-dissolving layer, a medium-dissolving layer and a slow-dissolving layer. The present invention freeze-dries and coats the materials of the fast-dissolving layer, the medium-dissolving layer and the slow-dissolving layer in sequence to form a multi-layer flavor core, so that the candy can gradually release different levels of flavor during consumption, thereby enhancing the richness and layered taste of the candy and providing a lasting and varied taste experience.

Description

A method for preparing compressed candy

Technical Field

The invention relates to the technical field of food processing, in particular to a method for preparing compressed candy.

Background Art

Compressed candy is a candy product that is formed by pressing sugar materials through a tableting process. Traditional compressed candies mainly rely on a single flavor and taste and cannot provide a multi-level taste experience. In addition, existing compressed candies still have room for improvement in taste, aroma release and shelf life. In order to meet consumers' demand for high quality, multi-level taste and health functions, a preparation method for compressed candies is needed.

Summary of the invention

To achieve the above object, the present invention provides the following scheme: a method for preparing a compressed candy, comprising the following steps:

Prepare the multi-layered flavor core:

Prepare multi-layered flavor mixtures according to mass ratios: prepare a mixture containing 20-30% by mass of natural juice concentrate, 10-20% by mass of herbal extracts and 5-10% by mass of spices, and prepare the mixture into three multi-layered flavor mixtures with different dissolution rates, namely, a fast-dissolving layer, a medium-dissolving layer and a slow-dissolving layer;

Dissolving the multi-layered flavor mixture of the fast-dissolving layer for 5-10 minutes, and freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours to form a first layer of flavor core;

Dissolving the multi-layered flavor mixture of the medium-speed dissolving layer for 10-20 minutes, freeze-drying after dissolving to form a second layer of flavor core, freeze-drying conditions are -40°C to -20°C for 8-12 hours, and coating the first layer of flavor core to form a second layer of flavor core;

Dissolving the multi-layered flavor mixture of the slow dissolving layer for 20-30 minutes, freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours, and coating the second layer of flavor core to form a complete multi-layered flavor core;

Prepare sugar base:

30-40% by mass of refined sugar powder, 5-15% by mass of milk powder, 5-10% by mass of natural sweetener xylitol, 3-7% by mass of edible grade adhesive natural gum and 3-7% by mass of herbal extract powder are mixed, stirred evenly, and 10-20% by mass of particles with different dissolution rates and 1-5% by mass of microencapsulated aroma release components are added to obtain a sugar base;

Forming and coating process:

The mixed sugar base material and the multi-layered flavor core are tableted to obtain a candy containing a multi-layered flavor core and particles with different dissolution rates, and a microencapsulated aroma release layer is sprayed on the surface of the tableted candy, wherein the microcapsules are made of a natural polysaccharide and a protein complex, and the content of the microcapsules in the candy is 2-5% by mass;

The microcapsules are prepared by an emulsification method, in which natural polysaccharides and proteins are mixed in a mass ratio of 1:1 to 2:1 to form an emulsion, which is then spray-dried at a drying temperature of 50-80°C to obtain microcapsule powder. The microcapsule powder is then dispersed in a food-grade solvent to form a uniform suspension, which is evenly sprayed on the surface of the compressed candy using a spraying device. The microcapsule coating has temperature-sensitive properties and gradually releases aroma in an environment where the oral temperature changes.

Furthermore, when the mixed sugar base material and the multi-layered flavor core are pressed into tablets, the tableting pressure is 5-10 tons and the time is 5-10 seconds, thereby obtaining a candy containing a multi-layered flavor core and particles with different dissolution rates.

Furthermore, the outer layer of the candy after the microcapsule coating is subjected to coating treatment, and the coating material is 2-5% by mass of natural pectin, and a uniform coating layer is formed on the surface of the candy at 30-40° C. by an immersion method.

Furthermore, the material of the fast-dissolving layer includes 15-20% by mass of glucose, 5-10% by mass of citric acid and 5-10% by mass of fruit flavor, so as to enhance the initial taste impact.

Furthermore, the material of the medium-speed dissolving layer includes 10-15% by mass of maltodextrin, 5-10% by mass of honey and 2-5% by mass of mint extract, so as to provide a medium-term refreshing feeling of the mouth.

Furthermore, the material of the slow dissolving layer includes 10-20% by mass of oligofructose, 5-10% by mass of licorice extract and 1-3% by mass of jasmine essential oil, which are used to extend the flavor persistence in the later stage.

Furthermore, the particles with different dissolution rates are prepared by spray drying, and the particle size is controlled at 50-100 microns. The particles include 5-10% by mass of raspberry extract and 5-10% by mass of blueberry extract, so as to provide multi-level fruit flavor.

Furthermore, the microencapsulated aroma-releasing component includes 20-30% by mass of lemon oil, 20-30% by mass of orange peel oil and 10-20% by mass of peppermint oil. The microcapsules are prepared by a double emulsion method to form microcapsules with a double-layer structure for releasing aroma in stages in the oral cavity.

Furthermore, the food-grade adhesive natural gum is selected from gum arabic and is used at a ratio of 3-7% by mass, and 0.5-1% by mass of a natural antibacterial agent propolis extract is added during the mixing process.

According to the specific embodiments provided by the present invention, the present invention discloses the following technical effects:

1. The present invention forms a multi-layer flavor core by freeze-drying and coating the materials of the fast-dissolving layer, the medium-dissolving layer and the slow-dissolving layer in sequence, so that the candy can gradually release different levels of flavors during consumption, thereby enhancing the richness and layered taste of the candy and providing a lasting and varied taste experience.

2. The present invention adopts a microencapsulated aroma release layer and prepares microcapsules with a double-layer structure through a double emulsion method, which ensures that the aroma is gradually released in an environment where the oral temperature changes, provides a long-lasting and stable aroma experience, and greatly improves the aroma persistence of the candy.

3. The present invention adds natural sweetener xylitol and herbal extract powder to the sugar base, and adds natural antibacterial agent propolis extract at the same time, which not only enhances the flavor and taste of the candy, but also provides rich nutrients and health functions, satisfying consumers' demand for healthy food.

BRIEF DESCRIPTION OF THE DRAWINGS

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

Fig. 1 is a general process preparation diagram of the present invention;

FIG2 is a side flow chart of the preparation of the flavor core of the present invention;

FIG3 is a diagram of the mixing of sugar base materials of the present invention;

FIG4 is a flow chart of the microcapsule coating spraying of the present invention;

FIG. 5 is a flow chart of the outer coating process of the present invention.

DETAILED DESCRIPTION

The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

Example

As shown in FIGS. 1-5 , a method for preparing a compressed candy in this embodiment includes the following steps:

Prepare the multi-layered flavor core:

Prepare multi-layered flavor mixtures according to mass ratios: prepare a mixture containing 20-30% by mass of natural juice concentrate, 10-20% by mass of herbal extracts and 5-10% by mass of spices, and prepare the mixture into three multi-layered flavor mixtures with different dissolution rates, namely, a fast-dissolving layer, a medium-dissolving layer and a slow-dissolving layer;

Dissolving the multi-layered flavor mixture of the fast-dissolving layer for 5-10 minutes, and freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours to form a first layer of flavor core;

Dissolving the multi-layered flavor mixture of the medium-speed dissolving layer for 10-20 minutes, freeze-drying after dissolving to form a second layer of flavor core, freeze-drying conditions are -40°C to -20°C for 8-12 hours, and coating the first layer of flavor core to form a second layer of flavor core;

Dissolving the multi-layered flavor mixture of the slow dissolving layer for 20-30 minutes, freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours, and coating the second layer of flavor core to form a complete multi-layered flavor core;

After the first two layers are dissolved, the flavor is gradually released at the end, providing a lasting flavor experience, making the taste enjoyment of the candy more lasting and rich in layers. The flavor of the candy can be gradually released in layers in the mouth through the multi-layer flavor core, and the flavors of different layers are released in sequence, forming a multi-layered taste experience from front to back.

By freeze-drying and coating the fast-dissolving layer, medium-dissolving layer and slow-dissolving layer materials in sequence to form a multi-layer flavor core, the candy can gradually release different levels of flavor during consumption, enhancing the richness and layering of the candy's taste and providing a long-lasting and varied taste experience.

Prepare sugar base:

30-40% by mass of refined sugar powder, 5-15% by mass of milk powder, 5-10% by mass of natural sweetener xylitol, 3-7% by mass of edible grade adhesive natural gum and 3-7% by mass of herbal extract powder are mixed, stirred evenly, and 10-20% by mass of particles with different dissolution rates and 1-5% by mass of microencapsulated aroma release components are added to obtain a sugar base;

Forming and coating process:

The mixed sugar base material and the multi-layered flavor core are tableted to obtain a candy containing a multi-layered flavor core and particles with different dissolution rates, and a microencapsulated aroma release layer is sprayed on the surface of the tableted candy, wherein the microcapsules are made of a natural polysaccharide and a protein complex, and the content of the microcapsules in the candy is 2-5% by mass;

In this embodiment, particles with different dissolution rates are prepared by spray drying. The fast-dissolving particles are made by mixing natural plant extracts and powdered sugar in a mass ratio of 3:7, the medium-dissolving particles are made by mixing natural plant extracts and powdered sugar in a mass ratio of 5:5, and the slow-dissolving particles are made by mixing natural plant extracts and powdered sugar in a mass ratio of 7:3. Different dissolution rates are achieved by adjusting the ratio of natural plant extracts and powdered sugar.

The microcapsules are prepared by an emulsification method, wherein natural polysaccharides and proteins are mixed in a mass ratio of 1:1 to 2:1 to form an emulsion, which is then spray-dried at a drying temperature of 50-80°C to obtain microcapsule powder, which is then dispersed in a food-grade solvent to form a uniform suspension, which is evenly sprayed on the surface of the compressed candy by a spraying device. The microcapsule coating has a temperature-sensitive property and gradually releases the aroma in an environment where the oral temperature changes;

The microencapsulated aroma-releasing layer is made of natural polysaccharides and protein complexes, which are thermosensitive and can gradually release aroma in an environment where the oral temperature changes, ensuring the stability and persistence of the aroma.

The fast-dissolving layer, medium-dissolving layer and slow-dissolving layer materials are freeze-dried and coated in sequence to form a multi-layered flavor core, so that the candy can gradually release different levels of flavor during consumption, thereby enhancing the richness and layering of the candy's taste and providing a long-lasting and varied taste experience. Particles with different dissolution rates are prepared by spray drying, and the particle size is controlled at 50-100 microns. They can be dissolved in stages in the mouth, further enhancing the multi-layered flavor release effect of the candy and improving the overall taste experience. The microencapsulated aroma release layer is made of natural polysaccharides and protein complexes, which have temperature-sensitive properties and can gradually release aroma in an environment where the oral temperature changes, ensuring the stability and persistence of the aroma, and increasing the aroma retention time and eating pleasure of the candy. The natural sweetener xylitol and herbal extract powder are added to the sugar base, which not only improves the nutritional value and health function of the candy, but also extends the shelf life of the candy, meeting consumers' demand for healthy food.

Example 1

A method for preparing a compressed candy comprises the following steps:

Formulated with 25% natural juice concentrate, 15% herbal extracts and 8% flavors;

The materials of the fast dissolving layer (dissolving time 8 min) were mixed and freeze-dried to form the first layer of flavor core. The freeze-drying condition was -30°C for 10 hours.

The materials of the medium-speed dissolving layer (dissolving time is 15 minutes) are mixed, freeze-dried and coated on the first layer of flavor core to form the second layer of flavor core. The freeze-drying condition is -30°C and the time is 10 hours.

The slow dissolving layer (dissolving time is 25 minutes) materials are mixed, freeze-dried and coated on the second layer of flavor core to form a complete multi-layer flavor core. The freeze-drying condition is -30℃ for 10 hours.

35% of refined sugar powder, 10% of milk powder, 7% of natural sweetener xylitol, 5% of edible grade adhesive natural gum and 5% of herbal extract powder are mixed and stirred uniformly, and 15% of particles with different dissolution rates and 3% of microencapsulated aroma release components are added to obtain a sugar base;

During tableting, the mixed sugar base material and the multi-layered flavor core are tableted at a tableting pressure of 8 tons and a time of 8 seconds to obtain a candy containing a multi-layered flavor core and particles with different dissolution rates;

A layer of microencapsulated aroma release layer is sprayed on the surface of the candy after tableting, wherein the microcapsules are made of a natural polysaccharide and a protein complex with a content of 3%. The microcapsules are prepared by an emulsification method, wherein the natural polysaccharide and the protein are mixed in a mass ratio of 1.5:1 to form an emulsion, and then spray-dried at a drying temperature of 70°C to obtain microcapsule powder;

The microcapsule powder is dispersed in a food-grade solvent to form a uniform suspension, which is then evenly sprayed on the surface of the compressed candy using a spraying device. The microcapsule coating is temperature-sensitive and gradually releases its aroma in an environment where the oral temperature changes.

The outer layer of the candy after microcapsule coating is coated with 3% natural pectin, and a uniform coating layer is formed on the surface of the candy at 35°C by dipping.

Example 2

Fast dissolving layer: 18% glucose, 7% citric acid and 8% fruit flavor are prepared, mixed evenly, and freeze-dried to form the first layer of flavor core. The freeze-drying condition is -30℃ and the time is 10 hours.

Medium-speed dissolving layer: 13% maltodextrin, 7% honey and 4% mint extract are prepared and mixed evenly. After freeze drying, the mixture is coated on the outside of the first layer of flavor core to form the second layer of flavor core. The freeze drying condition is -30°C for 10 hours.

Slow dissolving layer: 15% oligofructose, 8% licorice extract and 2% jasmine essential oil are prepared, mixed evenly, freeze-dried and coated on the second layer of flavor core to form a complete multi-layer flavor core. The freeze-drying condition is -30℃ and the time is 10 hours.

35% of refined sugar powder, 10% of milk powder, 7% of natural sweetener xylitol, 5% of edible grade adhesive natural gum and 5% of herbal extract powder are mixed and stirred uniformly, and 15% of particles with different dissolution rates and 3% of microencapsulated aroma release components are added to obtain a sugar base;

Different from Example 1, the technical solution in Example 2 optimizes the material formula of the fast-dissolving layer, the medium-dissolving layer and the slow-dissolving layer, and has at least the following technical effects or advantages: by adopting different flavor core materials, the fast-dissolving layer provides a stronger initial taste impact, the medium-dissolving layer brings a refreshing mid-term taste, and the slow-dissolving layer prolongs the persistence of the late flavor, making the taste experience in the whole eating process richer and more diverse, and by finely adjusting the material formula of each layer, it is ensured that the release speed and taste intensity of each layer of flavor core can be accurately controlled during the dissolution process, further enhancing the taste layering and overall taste experience of the candy;

Secondly, herbal extracts and functional ingredients are added to the formula of each layer of materials, which not only enhances the flavor and taste of the candy, but also increases the nutritional value and provides more health benefits.

Example 3

Fast dissolving layer: 18% glucose, 7% citric acid and 8% fruit flavor are prepared, mixed evenly, and freeze-dried to form the first layer of flavor core. The freeze-drying condition is -30℃ and the time is 10 hours.

Medium-speed dissolving layer: 13% maltodextrin, 7% honey and 4% mint extract are prepared and mixed evenly. After freeze drying, the mixture is coated on the outside of the first layer of flavor core to form the second layer of flavor core. The freeze drying condition is -30°C for 10 hours.

Slow dissolving layer: 15% oligofructose, 8% licorice extract and 2% jasmine essential oil are prepared, mixed evenly, freeze-dried and coated on the second layer of flavor core to form a complete multi-layer flavor core. The freeze-drying condition is -30℃ and the time is 10 hours.

Mix 35% refined sugar powder, 10% milk powder, 7% natural sweetener xylitol, 5% edible grade adhesive natural gum and 5% herbal extract powder, and stir evenly;

Adding 15% of particles with different dissolution rates and 3% of microencapsulated aroma release ingredients to obtain a sugar base, wherein the particles include 8% of raspberry extract and 8% of blueberry extract, and the particles are prepared by spray drying, and the particle size is controlled to be 50 microns;

A layer of microencapsulated aroma release layer is sprayed on the surface of the candy after tableting. The microcapsules are made of natural polysaccharides and protein complexes with a content of 3%.

The microcapsules were prepared by a double emulsion method, in which natural polysaccharides and proteins were mixed in a mass ratio of 1.5:1 to form an emulsion, which was then spray-dried at a drying temperature of 70°C to obtain microcapsule powder;

The microencapsulated aroma-releasing ingredients include 25% lemon oil, 25% orange peel oil, and 15% peppermint oil, forming microcapsules with a double-layer structure;

The microcapsule powder is dispersed in a food-grade solvent to form a uniform suspension, which is then evenly sprayed on the surface of the compressed candy using a spraying device. The microcapsule coating is temperature-sensitive and gradually releases its aroma in an environment where the oral temperature changes.

Different from Examples 1 and 2, the technical solution in Example 3 has at least the following technical effects or advantages by using particles with different dissolution rates and optimized microcapsule aroma release components:

The particles made by adding raspberry extract and blueberry extract provide multi-layered fruit flavors, so that the candy can experience a richer and more diverse fruit taste during consumption; Staged aroma release: The microencapsulated aroma release layer prepared by the double emulsion method forms a microcapsule with a double-layer structure, ensuring that the aroma can be released in stages in the mouth, providing a long-lasting and stable aroma experience;

The particle size prepared by spray drying is controlled at 50-100 microns, which can accurately control the dissolution rate of the particles, allowing the candy to release different flavors and nutrients in stages in the mouth, improving the overall taste experience; the added raspberry and blueberry extracts not only enhance the flavor of the candy, but also provide rich antioxidant ingredients and vitamins, further enhancing the health function of the candy.

Example 4

Mix 35% refined sugar powder, 10% milk powder, 7% natural sweetener xylitol, 5% edible grade adhesive gum arabic and 5% herbal extract powder and stir evenly;

Adding 17% by weight of particles with different dissolution rates and 4% by weight of microencapsulated aroma-releasing components to obtain a sugar base, wherein the particles include 8% of raspberry extract and 8% of blueberry extract, and the particles are prepared by spray drying, and the particle size is controlled to be 70 microns;

Add 3% of microencapsulated aroma-releasing ingredients;

Add 0.8% of natural antibacterial agent propolis extract during the mixing process and stir well.

Different from Examples 1, 2 and 3, the technical solution in Example 4 has at least the following technical effects or advantages by adding natural antibacterial agent propolis extract:

By adding propolis extract, a natural antibacterial agent, to the sugar base, the antibacterial properties of the candy are effectively improved and the shelf life of the product is extended. The added propolis extract can inhibit the growth of microorganisms, reduce the risk of spoilage of candy, and further improve the stability and shelf life of the candy. Furthermore, propolis extract not only has antibacterial properties, but is also rich in a variety of bioactive ingredients, which helps to enhance the health functions of candy. The reasonable ratio of edible-grade adhesive gum arabic and propolis extract ensures that the candy has excellent taste and nutritional value.

The technical features of the above embodiments may be arbitrarily combined. To make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

This article uses specific examples to illustrate the principles and implementation methods of the present invention. The above examples are only used to help understand the method and core ideas of the present invention. At the same time, for those skilled in the art, according to the ideas of the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims (9)

1. A method for preparing a compressed candy, comprising the following steps: Prepare the multi-layered flavor core: Prepare multi-layered flavor mixtures according to mass ratios: prepare a natural juice concentrate containing 20-30% by mass, a herbal extract containing 10-20% by mass, and a flavor mixture containing 5-10% by mass, and prepare the mixture into three multi-layered flavor mixtures with different dissolution rates, namely, a fast-dissolving layer, a medium-dissolving layer, and a slow-dissolving layer; Dissolving the multi-layered flavor mixture of the fast-dissolving layer for 5-10 minutes, and freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours to form a first layer of flavor core; Dissolving the multi-layered flavor mixture of the medium-speed dissolving layer for 10-20 minutes, freeze-drying after dissolving to form a second layer of flavor core, freeze-drying conditions are -40°C to -20°C for 8-12 hours, and coating the first layer of flavor core to form a second layer of flavor core; Dissolving the multi-layered flavor mixture of the slow dissolving layer for 20-30 minutes, freeze-drying the mixture after dissolving at a temperature of -40°C to -20°C for 8-12 hours, and coating the second layer of flavor core to form a complete multi-layered flavor core; Prepare sugar base: 30-40% by mass of refined sugar powder, 5-15% by mass of milk powder, 5-10% by mass of natural sweetener xylitol, 3-7% by mass of edible grade adhesive natural gum and 3-7% by mass of herbal extract powder are mixed, stirred evenly, and 10-20% by mass of particles with different dissolution rates and 1-5% by mass of microencapsulated aroma release components are added to obtain a sugar base; Forming and coating process: The mixed sugar base material and the multi-layered flavor core are tableted to obtain a candy containing a multi-layered flavor core and particles with different dissolution rates, and a microencapsulated aroma release layer is sprayed on the surface of the tableted candy, wherein the microcapsules are made of a natural polysaccharide and a protein complex, and the content of the microcapsules in the candy is 2-5% by mass; The microcapsules are prepared by an emulsification method, in which natural polysaccharides and proteins are mixed in a mass ratio of 1:1 to 2:1 to form an emulsion, which is then spray-dried at a drying temperature of 50-80°C to obtain microcapsule powder. The microcapsule powder is then dispersed in a food-grade solvent to form a uniform suspension, which is evenly sprayed on the surface of the compressed candy using a spraying device. The microcapsule coating has temperature-sensitive properties and gradually releases aroma in an environment where the oral temperature changes. 2. A method for preparing compressed candy according to claim 1, characterized in that when the mixed sugar base material and the multi-layered flavor core are compressed and formed into tablets, the compression pressure is 5-10 tons and the time is 5-10 seconds to obtain a candy containing a multi-layered flavor core and particles with different dissolution rates. 3. A method for preparing compressed candy according to claim 1, characterized in that the outer layer of the candy after the microcapsule coating is subjected to coating treatment, the coating material is 2-5% by mass of natural pectin, and a uniform coating layer is formed on the surface of the candy at 30-40°C by an immersion method. 4. A method for preparing compressed candy according to claim 1, characterized in that the material of the fast-dissolving layer comprises 15-20% by mass of glucose, 5-10% by mass of citric acid and 5-10% by mass of fruit flavor, which is used to enhance the initial taste impact. 5. A method for preparing compressed candy according to claim 1, characterized in that the material of the medium-speed dissolving layer comprises 10-15% by mass of maltodextrin, 5-10% by mass of honey and 2-5% by mass of mint extract, which is used to provide a medium-term fresh taste. 6. A method for preparing compressed candy according to claim 1, characterized in that the material of the slow dissolving layer comprises 10-20% by mass of oligofructose, 5-10% by mass of licorice extract and 1-3% by mass of jasmine essential oil, for extending the flavor persistence in the later stage. 7. A method for preparing compressed candy according to claim 1, characterized in that the particles with different dissolution rates are prepared by spray drying, the particle size is controlled at 50-100 microns, and the particles include 5-10% by mass of raspberry extract and 5-10% by mass of blueberry extract to provide multi-layered fruit flavor. 8. A method for preparing compressed candy according to claim 1, characterized in that the microencapsulated aroma-releasing component comprises 20-30% by mass of lemon oil, 20-30% by mass of orange peel oil and 10-20% by mass of peppermint oil, and the microcapsules are prepared by a double emulsion method to form microcapsules with a double-layer structure, which are used for releasing the aroma in stages in the oral cavity. 9. A method for preparing compressed candy according to claim 1, characterized in that the edible-grade adhesive natural gum is selected from gum arabic and is used in a ratio of 3-7% by mass, and 0.5-1% by mass of a natural antibacterial agent propolis extract is added during the mixing process.