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Preparation method of lozenges

A soft candy and jelly technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of high water content, good transparency of soft candy, high energy consumption, etc., and achieve less water loss and easier processing Simple process and good transparency

Active Publication Date: 2008-10-15
广东富味健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the material liquid needs to have good fluidity during pouring, when the first method is used, the cured material liquid must maintain a low concentration, that is, the water content of the material liquid before molding is high, so after molding it must be After a long time of drying and dehydration, the moisture content of the final product can be reached. This process takes a long time to process and consumes a lot of energy, but the soft candy produced has good transparency.
In the second method, since extrusion molding can use non-fluid paste or solid, the concentration of the feed liquid after aging can be relatively high, so the moisture content of the feed liquid before molding can be equal to the moisture content of the finished sugar , but the non-fluidity paste or solid will change the structural arrangement of the substance molecules during the extrusion process, making the product less transparent and affecting the appearance of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] 1. Prepare materials (1000 grams of ingredients according to the total amount of raw materials)

[0022] Pectin 16g

[0023] White sugar 350g

[0024] Glucose 400.4g

[0025] Citric acid 8g

[0026] water 240g

[0027] 2. Preparation of fudge

[0028] 1) Put the above-mentioned white granulated sugar and glucose into the above-mentioned water, heat and boil until completely dissolved;

[0029] 2) cooling the solution to 55°C;

[0030] 3) adding the above-mentioned pectin and citric acid into the dissolving solution, and fully stirring to obtain a uniformly mixed feed solution;

[0031] 4) pouring the feed liquid;

[0032] 5) Transport the molding material into a microwave oven for curing, the temperature of the microwave oven is controlled at 130°C, and the curing time is set at 8 minutes;

[0033] 6) Transport the matured materials into the cooling room for cooling and shaping, and the temperature of the cooling room is controlled below 25°C;

[0034] 7) Demou...

Embodiment 2

[0036] 1. Prepare materials (1000 grams of ingredients according to the total amount of raw materials)

[0037] Starch 180g

[0038] Lactose 300g

[0039] Fructose 364.9g

[0040] Tartaric acid 30g

[0041] Sodium citrate 3g

[0042] Edible lemon essence 2g

[0043] Edible tartrazine 0.1g

[0044] water 120g

[0045] 2. Preparation of fudge

[0046] 1) Put the above-mentioned lactose and fructose into the above-mentioned water, heat and boil until completely dissolved;

[0047] 2) Cool the solution to 45°C;

[0048] 3) Adding starch, tartaric acid, sodium citrate, edible lemon essence, and edible lemon yellow pigment into the dissolving liquid, stirring fully to obtain a uniformly mixed feed liquid;

[0049] 4) forming and pouring the feed liquid;

[0050] 5) Transport the poured material into a microwave oven for curing. The temperature of the microwave oven is controlled at 170°C, and the curing time is set at 4 minutes;

[0051] 6) Transport the matured materials...

Embodiment 3

[0054] 1. Prepare materials (1000 grams of ingredients according to the total amount of raw materials)

[0055] Modified starch 350g

[0056] Maltitol 300g

[0057] Sorbitol 101.8g

[0058] Malic acid 80g

[0059] Edible Strawberry Flavor 8g

[0060] Allure Red Pigment 0.2g

[0061] water 160g

[0062] 2. Preparation of fudge

[0063] 1) Put the above-mentioned maltitol and sorbitol into the above-mentioned water, heat and boil until completely dissolved;

[0064] 2) Cool the solution to 30°C;

[0065] 3) Adding denatured starch, malic acid, edible strawberry essence, and edible alluring pigment to the dissolving liquid, and fully stirring to obtain a uniformly mixed feed liquid;

[0066] 4) forming and pouring the feed liquid;

[0067] 5) Transport the poured material into a microwave oven for curing, the temperature of the microwave oven is controlled at 150°C, and the curing time is 5 minutes;

[0068] 6) Transport the matured materials into the cooling room for c...

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PUM

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Abstract

The invention provides a production method of jelly soft candies. The method comprises the following steps: dissolving sweeteners in a preset amount of water, mixing with gelling agent, molding, cooking in a microwave oven, cooling and demoulding. In the production method, the molding and cooking operations are performed in sequence, so that the jelly soft candy has good transparency. Additionally, the method omits the dehydration procedure and thereby reduces production time and energy consumption. The invention provides a new approach to soft candy production with simple process and continuous production.

Description

technical field [0001] The invention relates to a preparation method of soft candy, in particular to a preparation method of jelly-like jelly soft candy. Background technique [0002] Fudge is a kind of food that people love. There are generally two preparation methods for jelly-like jelly fudge. The first method is to dissolve the sweetener in excess water first, then mix it with the gelling agent and heat it Mature, pour the cured material liquid immediately after cooling for a while, and finally dry the finished product; the second method is to dissolve the sweetener in the water content of the finished soft candy, mix it with the gelling agent, and then heat and mature it. The cured material liquid is extruded by an extruder to obtain a finished product. Since the material liquid needs to have good fluidity during pouring, when the first method is used, the cured material liquid must maintain a low concentration, that is, the water content of the material liquid before ...

Claims

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Application Information

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IPC IPC(8): A23G3/02A23G3/36
Inventor 刘谋泉
Owner 广东富味健康科技有限公司
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