Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof

A vegetable powder and nutritional technology, applied in confectionary, confectionery industry, food science, etc., can solve the problems of unbalanced nutrition and single product, and achieve the effect of rich nutrition and pleasant flavor

Inactive Publication Date: 2012-05-09
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to make up for the deficiencies in the prior art, overcome the disadvantages of unbalanced and comprehensive nutrition and single product caused by traditional apple food processing, and provide a sucrose-free, nutritious, balanced and comprehensive, pleasant flavor, soft and fragrant. Delicious, granule-like taste, complementary nutrition of apples and vegetables, maximum preservation of various effective nutrients and flavors of fresh fruits and vegetables, compound nutritional apple and vegetable powder jellybeans and preparation method thereof

Method used

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  • Sucrose-free composite nutritional apple and vegetable powder soft candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: produce apple yam powder soft candy

[0024] The soft candy is composed of the following components by weight percentage: 35% of apple powder, 25% of yam powder and 40% of wet gum.

[0025] 1) Preparation of apple powder: using fresh apples as raw materials, first wash the apples with clean water, then soak them in 1.5% HCl aqueous solution at 35°C for 5 minutes, then spray with clean water, wash and drain, and wash After peeling the apples, removing the inedible parts of the pedicles and cores, the apples are then cut into diced apples of 9mm square; the diced apples are placed in a vacuum tank, and the vacuum solid impregnation is carried out with isomaltooligosaccharide water as the impregnating solution. Take out, drain the surface water, the mass fraction of the isomaltose oligosaccharide water is 45%, the time of vacuum solid impregnation is 30min, then transfer to vacuum drying in a vacuum drying oven to obtain crisp apples, The pressure is 10kPa, ...

Embodiment 2

[0031] Embodiment 2: produce apple carrot powder fudge

[0032] The soft candy is composed of the following components by weight percentage: 40% of apple powder, 15% of carrot powder and 45% of wet gum.

[0033] 1) Preparation of apple powder: using fresh apples as raw materials, first wash the apples with clean water, then soak them in 1% HCl aqueous solution at 37°C for 3 minutes, then spray them with clean water, wash them and drain them. After the apples are peeled, the pedicles and the inedible parts of the cores are removed, the apples are then cut into diced apples of 8 mm square; Take out, drain the surface water, the mass fraction of the isomaltose oligosaccharide water is 50%, the time of vacuum solid impregnation is 60min, then transfer to vacuum drying in a vacuum drying oven to obtain crisp apples, The pressure is 1kPa, and the heating temperature in the vacuum drying oven is 50°C; finally, the diced apples are ground to obtain apple powder with an average partic...

Embodiment 3

[0039] Embodiment 3: produce apple celery powder soft candy

[0040] The soft candy is composed of the following components by weight percentage: 35% of apple powder, 15% of celery powder and 50% of wet gum.

[0041] 1) Preparation of apple powder: using fresh apples as raw materials, firstly wash the apples with clean water, then soak them in 1.5% HCl aqueous solution at 30°C for 3 minutes, then spray them with clean water, wash them and drain them. After peeling the apples, removing the inedible parts of the pedicles and cores, the apples are then cut into diced apples of 9mm square; the diced apples are placed in a vacuum tank, and the vacuum solid impregnation is carried out with isomaltooligosaccharide water as the impregnating solution. Take it out, drain the surface water, the mass fraction of the isomaltooligosaccharide water is 40%, the time of vacuum solid impregnation is 50min, then transfer to the vacuum drying oven for vacuum drying to obtain apple crisps, the vac...

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Abstract

The invention provides a sucrose-free composite nutritional apple and vegetable powder soft candy and a preparation method thereof. The method comprises the following steps of: preparing a gum sugar solution by using pectin, oligo-isomaltose, carrageenan, sodium citrate and purified water, properly boiling the gum sugar solution, mixing apple powder and vegetable powder, adding the boiled gum sugar solution with stirring during mixing, shaping, drying, and thus obtaining the soft candy. The soft candy consists of the following components in percentage by weight: 35 to 45 percent of apple powder, 15 to 25 percent of vegetable powder, and the balance of wet gum sugar. The apple and vegetable powder soft candy does not contain sucrose, is rich, balanced and complete in nutrition, delightful in flavor, sweet, soft and tasty, and has granular mouthfeel; and because chemical preservative, artificial color and the like are not added in the preparation process, the soft candy belongs to environment-friendly nutritional pure natural leisure food in the field of apple processing.

Description

technical field [0001] The invention belongs to the technical field of apple snack food processing, and in particular relates to a sucrose-free compound nutritional apple and vegetable powder fudge and a preparation method thereof. Background technique [0002] Apple is one of people's favorite foods. It contains a variety of nutrients necessary for the human body; its taste is sweet and sour, and it is fragrant and colorful. Traditional Chinese medicine believes that apples are cool in nature, sweet in taste, and non-toxic; , Yixin Qi, prevent food accumulation, and eliminate mouth poison" are its specialties; it also has the effect of neutralizing excess gastric acid and promoting kidney secretion. Therefore, apples have high therapeutic and health effects. At present, in addition to fresh apples on the market, other processed products are mainly apple juice, preserved apples, apple drinks or wine, etc., all of which have problems such as insufficient nutrition, comprehe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/48
Inventor 袁越锦党新安杨立军张昌松徐英英
Owner SHAANXI UNIV OF SCI & TECH
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