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A kind of soft candy and preparation method thereof

A soft candy and candy technology, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of lack of elasticity, not delicate enough, and lack of softness in chewing, and achieve fine and lubricated surface, good color and soft taste Effect

Active Publication Date: 2015-07-29
HAINAN NANGUO FOODSTUFF IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many kinds of soft candies, but these soft candies are not good in color and taste, not delicate enough, lack of elasticity and softness when chewing

Method used

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  • A kind of soft candy and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Soft candy of the present invention is made up of the component of following percentage by weight:

[0053] White sugar 21%

[0054] Glucose Syrup 43%

[0055] Coconut Milk 31%

[0056] Cocoa butter substitute 4%

[0057] Gelatin 0.5%

[0058] Glyceryl monostearate 0.3%

[0059] Soy Lecithin 0.2%.

[0060] Its preparation method is as follows (see figure 1 ):

[0061] (A) Ingredients, white granulated sugar, glucose syrup, and coconut milk are mixed according to the dosage of the formula;

[0062] (B) Sugar melting, ①, the amount of water added is the weight of white sugar × (30-35)%; ②, the sugar melting temperature is 105-110℃ / 0.3-0.4MPa, and the sugar melting time is 5-10min; ③, the sugar solution is heated Stir constantly to help dissolve, to prevent coking or incomplete sugar dissolution;

[0063] (C) Mixing, adding coconut milk and sugar liquid to mix;

[0064] (D) Emulsification, continuous mechanical dispersion and refinement of the mixed feed liquid; ...

Embodiment 2

[0079] Soft candy of the present invention is made up of the component of following percentage by weight:

[0080] White sugar 7%

[0081] Glucose Syrup 48%

[0082] Coconut Milk 41%

[0083] Cocoa butter substitute 2.4%

[0084] Gelatin 1%

[0085] Glyceryl monostearate 0.4%

[0086] Soy Lecithin 0.2%.

[0087] Its preparation method is with embodiment 1.

[0088] The safety standard of the soft candy of the present invention reaches: loss on drying ≤ 9.0%, reducing sugar ≥ 10.0%, fat ≥ 1.5%. ; Sulfur dioxide residue ≤ 0.1 g / kg, total arsenic (calculated as As) ≤ 0.5 mg / kg, lead (Pb) ≤ 1.0 mg / kg, copper (Cu) ≤ 10 mg / kg, total bacterial count ≤ 20000 CFU / g, large intestine Bacteria ≤ 400MPN / 100g, pathogenic bacteria shall not be detected.

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Abstract

The invention discloses soft candy which comprises the following components in percentage by weight: 7%-21% of white sugar, 43%-48% of glucose syrup, 31%-41% of coconut milk, 2.4%-4% of a cocoa butter substitute, 0.5%-1% of gelatin, 0.3%-0.4% of glycerin monostearate and 0.2% of soybean lecithin, and is prepared by the following steps of preparing materials, saccharifying, mixing, emulsifying, filtering, vacuum cooking, slushing, inflating for beating, cooling, dishing, curing, performing extrusion forming, cooling, packaging, selecting, checking and finally warehousing. The candy is good in color and luster, fine and smooth in surface, moderate in softness and hardness, elastic, chewable and soft in mouth feel.

Description

technical field [0001] The invention relates to a candy, in particular to a soft candy and a preparation method thereof. Background technique [0002] At present, there are various kinds of soft candies, but these soft candies have bad color and mouthfeel, are not delicate enough, and lack elasticity and softness when chewed. Contents of the invention [0003] The former object of the present invention is to provide a soft candy with good color, elasticity, chewiness and soft mouthfeel. [0004] The latter object of the present invention is to provide a method for the preparation of such soft confectionery. [0005] In order to achieve the above-mentioned former purpose, the technical solution adopted in the present invention is: a kind of soft candy is made up of the following components by weight percentage: [0006] White sugar 7-21% [0007] Glucose syrup 43-48% [0008] Coconut milk 31-41% [0009] Cocoa butter substitute 2.4-4% [0010] Gelatin 0.5-1% [0011]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 刘汉惜
Owner HAINAN NANGUO FOODSTUFF IND