Pneumatic sirup

A technology of syrup and granulated sugar, which is applied in confectionery, confectionary industry, food preparation, etc., can solve the problems of syrupy candies that have not yet appeared, and achieve the effect of soft foam feeling

Inactive Publication Date: 2008-01-30
李财兴
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

That is to say, most of the aerated candies on the market are h

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation of the aerated syrup given in Example 1: firstly, a liquid syrup is made from granulated sugar, glucose, and water, and the manufacturing process can adopt the prior art. A foaming agent made of gelatin or protein is added to the prepared liquid syrup to form a foamy structure by stirring.

[0016] Optionally, granulated sugar can be suspended in the above syrup.

[0017] Each component of the aerated syrup that present embodiment 1 makes is made up of following weight percentage:

[0018] Granulated sugar 45%

[0019] Glucose 45%

[0020] water 9%

[0021] Foaming agent (gelatin or egg white) 1%

[0022] The sum of the percentages of the contents of each component is equal to 100%.

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Abstract

The invention discloses a gas syrup for making gas sweetie. The gas syrup is a liquid syrup consisting of sand sugar, glucose and water; such foaming agent as gelatine or protein are added into the liquid syrup and stirred to form foam and acquire the gas syrup. The invention changes the liquid structure of syrup into foam structure, and has a certain fluidity, plasticity and gelation ability, and can be acted as a substitute of grease in some conditions. The loose foam structure can produce a soft foaming sense to consumer, and endow the syrup with sandy sense by suspending sand sugar in the syrup.

Description

technical field [0001] The patent of the present invention relates to the technical field of candy making, in particular to a kind of pulpy aerated candy. Background technique [0002] The vast majority of inflated candies on the market (such as marshmallows, meringues, nougats, toffee) are formed candies that loosen tissue by inflating. That is to say, most of the aerated candies on the market are hard, semi-soft or soft candies, and pulpy candies have not yet occurred. Contents of the invention [0003] The object of the patent of the present invention is to provide a kind of aerated syrup, which is used to make slurry aerated candy. [0004] In order to achieve the above object, the present invention is realized by the following technical solutions. [0005] An aerated syrup is characterized in that: the marshmallow syrup is composed of granulated sugar, glucose and water to form a liquid syrup, which is prepared by adding a foaming agent such as gelatin or protein in...

Claims

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Application Information

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IPC IPC(8): A23G3/52A23G3/44A23L1/09
Inventor 李财兴
Owner 李财兴
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