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Preparation method of hybrid gel candy

A gel candy and mixed technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of many food additives, long sugar production cycle, complicated process, etc., and achieve rich flavor, rich nutrition, and simple process Effect

Inactive Publication Date: 2012-10-17
陈瑞武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing sugar making method has complex process, many procedures, long sugar making cycle, it is relatively easy to introduce unsanitary factors into the process, and more food additives are added, and the cost is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of mixed type jelly candy, comprising the following steps:

[0028] The first step is to weigh the raw materials. Based on the total weight of the raw materials, the amount of glucose syrup is 40wt%, the amount of white granulated sugar is 58wt%, the amount of gelatin is 0.1wt%, and the amount of pigment is 0.05% by mass. wt%, the amount of essence is 0.05wt%, the amount of acid solution is 0.05wt%, wherein, the acid solution is a mixed aqueous solution of citric acid and malic acid, and the mass ratio of the two is 1:1;

[0029] The second step, gelatin treatment: Stir the gelatin evenly at 60°C, without agglomeration, and form a uniform glue solution, and then keep it at 60°C for 1 hour for use;

[0030] In the third step, the tap water is filtered to remove impurities, and then the glucose syrup and white sugar are added to the filtered water, and the sugar is boiled at 100°C to obtain a syrup with a sugar content of 85%;

[0031] In the fourth ...

Embodiment 2

[0034] A preparation method of mixed type jelly candy, comprising the following steps:

[0035] The first step is to weigh the raw materials. Based on the total weight of the raw materials, the amount of glucose syrup is 35wt%, the amount of white granulated sugar is 60wt%, the amount of apple juice is 2wt%, and the amount of gelatin is 0.5% by mass. wt%, the amount of pigment is 0.07wt%, the amount of essence is 0.08wt%, the amount of acid solution is 2.35wt%, wherein, acid solution is the mixed aqueous solution of lactic acid and phosphoric acid, the mass ratio of the two is 1:3.

[0036] The second step, gelatin treatment: Stir the gelatin evenly at 70°C, without agglomeration, and form a uniform glue solution, and then keep it at 70°C for 0.5h for use;

[0037] In the third step, the tap water is filtered to remove impurities, and then glucose syrup, apple juice and white sugar are added to the filtered water, and the sugar is boiled at 110°C to obtain a syrup with a sugar...

Embodiment 3

[0041] A preparation method of mixed type jelly candy, comprising the following steps:

[0042] The first step is to weigh the raw materials, based on the total weight of the raw materials, in terms of mass percentage, the amount of glucose syrup is 32wt%, the amount of white granulated sugar is 62wt%, the amount of orange juice is 4wt%, and the amount of gelatin is 0.5% wt%, the amount of pigment is 0.07wt%, the amount of essence is 0.08wt%, the amount of acid solution is 1.35wt%, wherein, the acid solution is a mixed aqueous solution of lactic acid and malic acid, and the mass ratio of the two is 1:2 ;

[0043] The second step, gelatin treatment: Stir the gelatin evenly at 50°C, without agglomeration, and form a uniform glue solution, and then keep it at 50°C for 1.5 hours for use;

[0044]In the third step, the tap water is filtered to remove impurities, and then glucose syrup, orange juice and white sugar are added to the filtered water, and the sugar is boiled at 90°C to...

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Abstract

The invention belongs to the technical field of food, and in particular relates to a preparation method of a hybrid gel candy. The method includes the following steps of: weighing raw materials according to a proportion; mixing gelatin uniform under a temperature of 40-80DEG C, conducting standing and heat preservation for 0.5-2h for standby use; adding glucose syrup and white granulated sugar into filtered water, and carrying out sugar boiling at a temperature of 70-125DEG C so as to obtain a syrup; adding gelatin, essence, an acid solution and a pigment into the syrup respectively, mixing them uniformly and performing filtration so as to obtain a sugar solution; and injecting the sugar solution into a starch die, after molding, separating the candy therein from the starch die, then conducting drying, cooling and starch clearing, thus obtaining the hybrid gel candy. Compared with the prior art, the method of the invention strictly controls the quality of supplied materials and parameters in the production process, so that the prepared hybrid gel candy not only has good elasticity and chewiness, and is also in line with the safety and health standards. In addition, the method provided in the invention has simple process, easily controllable production process, and strictly controlled production sanitation, thus ensuring eater safety.

Description

technical field [0001] The invention belongs to the technical field of food, and more specifically, the invention relates to a preparation method of a mixed gel candy. Background technique [0002] With the improvement of people's living standards, people's requirements for sugar are also increasing. Mixed jelly candies (commonly known as gummy candies) are more and more popular because of their unique flavor, changeable shape, high nutritional value, good taste, chewing elasticity, and the ability to exercise oral cavity and protect teeth. [0003] Mixed jelly candies generally obtain their unique toughness by adding animal gelatin. Animal gelatin is the collagen contained in animal skin, bone, cartilage, ligament, and sarcolemma, which is a polymer of high molecular weight polypeptide obtained after purification and primary hydrolysis. Its protein content is as high as 82%, and contains 18 kinds of amino acids. It is an ideal protein source and has the effect of beauty a...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/44
Inventor 陈瑞武
Owner 陈瑞武
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