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Breath-freshening pericarp candy and preparation method thereof

A technology of peel candy and chewing gum, which is applied in the field of chewing peel candy and its preparation, can solve the problems of production and sales of chewing gum products without orange peel, and achieve the effect of bright color, fresh fruit aroma, and soft and glutinous taste

Inactive Publication Date: 2013-11-27
范瑞 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processed products of navel orange, citrus, grapefruit and other peels are mainly medicinal tangerine peel, edible tangerine peel, candied fruit, honey citron tea and other products, but there is no production and sales of orange peel chewing gum products at home and abroad

Method used

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  • Breath-freshening pericarp candy and preparation method thereof
  • Breath-freshening pericarp candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Embodiment 1: the preparation of chewing fruit peel candy

[0042] (1) Remove soft, rotten and moldy fruits from navel oranges, and then soak, disinfect, scrub and clean them in sequence.

[0043] (2) On the peeling machine, the oranges are peeled and cut at both ends, and the peel and pulp are separated. The oranges can also be separated into clean pulp + oily skin + sponge white skin + round skin at both ends (also known as money skin) ). According to the needs of the product, cut the peeled peel into small pieces, cubes, and filaments; use a beater to refine the net pulp into pulp, and separate the seeds at the same time. 12kg of gelatin is pre-soaked with 20kg of water for 24h, and is set aside.

[0044] (3) Put 80kg of maltose syrup, 140kg of white granulated sugar, and 120kg of glucose syrup into the cooking pot, boil until slightly boiled, dissolve 1.2kg of pectin with 10kg of water, filter, and pump into the cooking pot. Then stir while cooking, the cooking t...

Embodiment 2

[0052] Embodiment 2: the preparation of chewing fruit peel candy

[0053] (1) Citrus removes soft, rotten and moldy fruits, and then soaks, disinfects, scrubs and cleans in sequence.

[0054] (2) On the peeler, the citrus is peeled and cut at both ends, separating the peel and pulp. According to the needs of the product, cut the peeled peel into filaments; use a beater to refine the net pulp into a pulp, and separate the seeds at the same time. 12kg of gelatin is pre-soaked with 20kg of water for 24h, and is set aside.

[0055] (3) Put 100kg of maltose syrup, 120kg of white granulated sugar, and 130kg of glucose syrup into the cooking pot, boil until slightly boiled, dissolve 1.5kg of pectin with 12kg of water, filter, and pump into the cooking pot. Then while stirring, cook at the same time, the cooking temperature is 110-116°C, the vacuum degree is 0.78-0.8MPa, and after the solid content reaches 65wt%, add 100kg of peel and 60kg of fruit pulp processed in step (2) to cont...

Embodiment 3

[0063] Embodiment 3: the preparation of chewing fruit peel candy

[0064] (1) Grapefruit removes soft, rotten and moldy fruits, and then soaks, disinfects, scrubs and cleans in sequence.

[0065] (2) On the peeling machine, the grapefruit is peeled and cut at both ends, and the peel and pulp are separated. The grapefruit can also be separated into clean pulp + oily skin + sponge white skin according to needs. According to the needs of the product, cut the peeled peel into cubes; use a beater to refine the net pulp into pulp, and separate the seeds at the same time. 12kg of gelatin is pre-soaked with 24kg of water for 24h, and is set aside.

[0066] (3) Put 120kg of maltose syrup, 120kg of white granulated sugar, and 80kg of glucose syrup into the cooking pot, boil until slightly boiling, dissolve 1kg of pectin with 8kg of water, filter, and pump into the cooking pot. Then while stirring, cook at the same time, the cooking temperature is 110-116°C, the vacuum degree is 0.78-0...

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Abstract

The invention belongs to the technical field of candy preparation and discloses a breath-freshening pericarp candy and a preparation method thereof. The breath-freshening pericarp candy comprises, by weight, 100 parts of pericarp, 0-200 parts of pulp, 100-700 parts of a sweetener, 40-100 parts of water, 0-5 parts of pectin, 0-35 parts of gelatin, 2-6 parts of citric acid, 2-6 parts of malic acid, 0.5-1.5 parts of sodium citrate and 0.1-0.5 parts of edible essence. The breath-freshening pericarp candy has a fresh fruit fragrance, a sour-sweet taste, good elasticity and good chewiness. Pericarp having colors from golden yellow to pale yellow and from dark green to light green is uniformly distributed in translucent candy so that colors are bright and appearance is good. The breath-freshening pericarp candy has a unique pericarp fragrance, a soft and glutinous taste, chew resistance, a sweet taste and no bitter and astringent taste. The pericarp and the candy of the breath-freshening pericarp candy can be eaten. The breath-freshening pericarp candy has a unique local flavor and is a slag-free breath-freshening candy.

Description

technical field [0001] The invention belongs to the technical field of candy preparation, and in particular relates to chewing gum and a preparation method thereof. Background technique [0002] Oranges in my country are mainly produced in Shaanxi, Jiangsu, Zhejiang, Anhui, Jiangxi, Hubei, Hunan, Sichuan, Guizhou, Yunnan and other places. In the Jiangxi Gannan area, a Gannan navel orange production area with an annual output of 2 million tons has been formed. Navel oranges are rich in nutrients and contain various nutrients necessary for the human body. Edible portion accounted for 74%. Each 100g contains 197kJ of calories, 87.4g of water, 0.8g of protein, 0.2g of fat, 0.6g of dietary fiber, 10.5g of carbohydrates, 160μg of carotene, 27μg of retinol equivalent, 0.05mg of thiamine, and 0.04mg of riboflavin , Niacin 0.3mg, Vitamin C 33mg, Vitamin E 0.56mg, Potassium 159mg, Sodium 1.2mg, Calcium 20mg, Magnesium 14mg, Iron 0.4mg, Manganese 0.05mg, Zinc 0.14mg, Copper 0.03mg, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 范瑞杨李益
Owner 范瑞
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