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Formula of crispy candies and preparation method

A production method and crisp technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of non-slippery taste, maintaining below 10%, and failing to obtain consumers.

Active Publication Date: 2014-11-05
YAKE CHINA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Traditional hard candies are limited by technology, equipment, formula, etc. Some hard candies produced do not add fat, so their taste is not slippery
Even if fat is added to some hard candies, due to the limitation of its process conditions, the amount of fat added can only be kept below 10%. When more than 10% of fat is added, the fat cannot be well integrated with sugar. Together, so the general fat content is 5%, the taste of the sugar body is not lubricated, not crispy, only hard and brittle, which has not been recognized by consumers

Method used

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  • Formula of crispy candies and preparation method
  • Formula of crispy candies and preparation method
  • Formula of crispy candies and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] 1. Crunchy sugar feeding formula

[0062] raw material

Dosage

White sugar

30％

brown sugar

0％

glucose syrup

37％

Fat

25％

whole milk powder

5％

condensed milk

2.5％

Lecithin

0.3％

Sucrose Fatty Acid Ester

0.1％

food flavor

0.1％

food coloring

0

acidity regulator

0

[0063] The fat in the formula refers to all kinds of fats or fats in different proportions that can be used in food. Fat refers to one of: cocoa butter, cocoa butter substitute, hydrogenated or partially hydrogenated vegetable oil, peanut oil, soybean oil, etc.

[0064] Production Method:

[0065] A. Put 25KG of fat into a 60°C carburetor to melt the oil;

[0066] B. Put the melted oil into a high-speed stirring shear pot or a high-pressure homogenizer, add 0.3KG lecithin, 0.1KG sucrose fatty acid ester, 2.5KG condensed milk, and then stir at high speed ...

Embodiment 2

[0073] 2. Crunchy sugar feeding formula

[0074] raw material

Dosage

White sugar

30％

brown sugar

0％

glucose syrup

42％

Fat

20％

whole milk powder

5％

condensed milk

2.5％

Lecithin

0.3％

Sucrose Fatty Acid Ester

0.1％

food flavor

0.1％

food coloring

0

[0075] acidity regulator

0

[0076] The fat in the formula refers to all kinds of fats or fats in different proportions that can be used in food. Fat refers to one of: cocoa butter, cocoa butter substitute, hydrogenated or partially hydrogenated vegetable oil, peanut oil, soybean oil, etc.

[0077] Production Method:

[0078] A. Put 20KG of fat into a 60°C carburetor to melt the oil;

[0079] B. Put the melted oil into a high-speed stirring shear or high-pressure homogenizer, add 0.3KG lecithin, 0.1KG sucrose fatty acid ester, 2.5KG condensed milk, and then carry...

Embodiment 3

[0086] 3. Crunchy sugar feeding formula

[0087] raw material

Dosage

White sugar

20％

brown sugar

10％

glucose syrup

32％

Fat

30％

whole milk powder

5％

condensed milk

2.5％

Lecithin

0.3％

Sucrose Fatty Acid Ester

0.1％

food flavor

0.1％

food coloring

0

acidity regulator

0

[0088] The fat in the formula refers to all kinds of fats or fats in different proportions that can be used in food. Fat refers to one of: cocoa butter, cocoa butter substitute, hydrogenated or partially hydrogenated vegetable oil, peanut oil, soybean oil, etc.

[0089] Production Method:

[0090] A. Put 30KG of fat into a 60°C carburetor to melt the oil;

[0091] B. Put the melted oil into the mixing pot, add 0.3KG lecithin, 0.1KG sucrose fatty acid ester, 2.5KG condensed milk and mix for 10 minutes. The temperature of the feed liquid is controlled a...

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PUM

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Abstract

The invention relates to a formula of crispy candies with preserved plum and a preparation method, in particular to a formula of crispy candies of which the content of fat reaches over 20 percent and which contains the preserved plum and a preparation method for the crispy candies. The method also relates to an emulsification process for combining the fat and other materials of the crispy candies well. By the process, crushed preserved plum can be positioned on upper parts, lower parts and other parts of candy bodies; a final product has crispy flavor and mouthfeel of candies and can also have the mouthfeel of the preserved plum; and the outer skin and the mouthfeel of the crispy candies formed by the combination of the candies and the preserved plum are different from those of the conventional ordinary candies on the market. The industrialized operation can be realized and the crispy candies also have good crispy mouthfeel at the same time.

Description

Technical field: [0001] The invention relates to a formula of crispy candy and a preparation method thereof, in particular to a formula of crispy candy with a fat content of more than 15% and a preparation method thereof. Background technique: [0002] Hard candy is a more popular product in the candy market in recent years. It is sought after by consumers because of its taste, which has a variety of flavors such as fruit, milk, and chocolate. [0003] Traditional hard candies are limited by technology, equipment, formula, etc. Some hard candies produced do not add fat, so their taste is not slippery. Even if fat is added to some hard candies, due to the limitation of its process conditions, the amount of fat added can only be kept below 10%. When more than 10% of fat is added, the fat cannot be well integrated with sugar. Together, so the content of general fat is at 5%, and the mouthfeel of sugar body is also not lubricated, and is not crisp, has only hard and brittle, fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23G3/46
Inventor 施双全
Owner YAKE CHINA
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