Preparation method of fluid core clamped chewy gelatinized confection

A gel candy and fluid technology, applied in confectionary, confectionary industry, food science, etc., can solve problems such as easy melting, and achieve the effect of not easy melting, soft taste and low equipment cost

Inactive Publication Date: 2015-04-08
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method overcomes the shortcomings of the existing fluid core gel candy that is easy to melt, stick and leak, and through the catalysis of transglutaminase, the low melting point of the gelatin in the fluid core gel candy skin The small molecular protein is cross-linked into a high melting point macromolecular protein, which greatly increases the melting point of the sandwich gel candy skin, and at the same time, the toughness is also relatively improved. The product is not easily affected by the external environment, and is not easy to melt, stick, and leak. Soft and elastic, with excellent eating effect and product competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The technical solution adopted by the present invention is a preparation method of a sandwiched fluid core chewing gelatin candy, and the specific steps of the preparation method are:

[0028] (1) Adsorption of transglutaminase: the finished chewing gel candy with a fluid core is sent to the transglutaminase aqueous solution to soak; the transglutaminase is adsorbed in the leather to make glutamine Amidase is in contact with protein molecules in gelatin;

[0029] The temperature of the transglutaminase aqueous solution is 2°C and the concentration is 15000 U / kg; the soaking time of the sandwich fluid core chewing gel candy in the transglutaminase aqueous solution is 180 seconds.

[0030] (2) Protein cross-linking: send the soaked liquid-core chewing gummy candies into a mesh belt conveyor and dehumidifying drying box for drying treatment, and dry until the surface is dry, and then put the liquid-core chewing gel candies with food protection Sticky oil polishing prevents adhes...

Embodiment 2

[0035] On the basis of Example 1, the steps of another embodiment of the method for preparing a sandwich core chewing gummy candy of the present invention are:

[0036] (1) In the transglutaminase adsorption step: the temperature of the transglutaminase aqueous solution is 6℃, the concentration is 10000U / kg; the chewing gel candy with the fluid core is soaked in the transglutaminase aqueous solution The time is 120 seconds.

[0037] (2) In the protein cross-linking step: the temperature of the drying treatment is 20°C, the humidity is 45%, and the drying time is 20 minutes; chewing with 0.3% edible anti-sticking oil of the total mass of the gel candy with a fluid core and chewing with a fluid core. For gel candy, the protein cross-linking temperature is 40°C and the humidity is 75% for 60 minutes.

[0038] (3) Enzyme-inactivating cooling step: the time for the enzymatic inactivation of the chewing gel candy with the fluid core to be fed into the mesh belt conveying hot air circulati...

Embodiment 3

[0042] On the basis of Example 1, the steps of another embodiment of the method for preparing a sandwich core chewing gummy candy of the present invention are:

[0043] (1) In the transglutaminase adsorption step: the temperature of the transglutaminase aqueous solution is 4℃, the concentration is 12,500 U / kg; the chewing gel candy with the fluid core is soaked in the transglutaminase aqueous solution The time is 150 seconds.

[0044] (2) In the protein cross-linking step: the temperature of the drying treatment is 15°C, the humidity is 40%, and the drying time is 22 minutes; chewing with 0.25% of the total mass of the gel candy with a fluid core, polished with a fluid core, and chewed For jelly candy, the protein cross-linking temperature is 39°C and the humidity is 72% for 70 minutes.

[0045] (3) Enzyme inactivation cooling step: the time for the sandwiched fluid core chewing gelatinous candy to be sent into the mesh belt conveying hot air circulation box is 50 seconds, the enzym...

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PUM

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Abstract

The invention discloses a preparation method of fluid core clamped chewy gelatinized confection. The main gelata of a wrapper of the fluid core clamped chewy gelatinized confection is gelatin. The preparation method comprises the following steps of crosslinking proteins, namely, immersing molded fluid core clamped chewy gelatinized confection into a transglutaminase aqueous solution for transglutaminase adsorption and crosslinking proteins. The preparation method provided by the invention comprises the protein crosslinking step, wherein the protein crosslinking refers to the fact that micromolecule proteins in the gelatin in the wrapper are crosslinked into macromolecule proteins by the transglutaminase aqueous solution, so that the melting point, the toughness and the mouthfeel of the wrapper of the confection are improved; the fluid core clamped chewy gelatinized confection is not prone to adhering and melting, and the confection product is soft in mouthfeel and is rich in resilience, cannot be affected by the external environment; the operation process is simple, convenient and efficient; the device cost is low, has extremely good popularization and using significance, and can generate great economic benefit.

Description

Technical field [0001] The present invention involves a method of preparation of a candy, which specifically involves the preparation method of a chip core chewing gel candy. Background technique [0002] Chewing gel candy is a candy with high moisture content, soft, elastic and toughness. It is classified from the use of gel agents.The main gel agent chewing gel candy, and the most common in the market is the gel candy with animal colloids as the main gel agent. The elasticity and toughness of such candy are the most popular chewing gel.One of the candy.Animal gel agents are currently indicating that glue. Glipper is a type of protein that degrades macromolecular proteins into soluble small molecular proteins by the animal's skin or bones through acid, alkali, enzymes and other methods.If the chewing gel candy made of gel agent is high, it will soften in a higher temperature environment and even melt and adhesive in a higher temperature environment. [0003] Because the chewing ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54C08H1/00C08J3/24
Inventor 刘谋泉孔美兰余少华
Owner HANSHAN NORMAL UNIV
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