Preparation method of fluid core clamped chewy gelatinized confection

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 ...

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