Gel candy rich in small-molecule protein peptide and preparation method of gel candy

Abstract

The invention discloses a gel candy rich in small-molecule protein peptide and a preparation method of the gel candy. The candy comprises the components of small-molecule protein peptide, grease, gelatin, arabic gum, white granulated sugar, glucose syrup, an acid agent, an essence and a pigment, and is obtained by dissolving and uniformly emulsifying the components, performing pouring shaping, demolding and drying. The gel candy disclosed by the invention can be used for overcoming the defects that the existing gel candy is very strong in candy body toughness and is difficult to chew; the grease and the arabic gum are added into the gel candy rich in small-molecule protein peptide, and the grease is implanted into a gel netlike structure formed by glutin and small-molecule protein peptide to ensure that the gel netlike structure is changed, the toughness of the gel netlike structure is greatly reduced, but the gel property is basically not changed, so that the sugar body of the gel candy becomes soft and easy to chew; and the preparation method disclosed by the invention is simple and convenient, is high in production efficiency, and has very good application effect and popularization significance.

Description

technical field [0001] The invention relates to a candy and a preparation method thereof, in particular to a gel candy rich in small molecular protein peptides and a preparation method thereof. Background technique [0002] Gel candy is a kind of candy with high moisture content, softness, elasticity and toughness. From the use of gelling agent, it can be divided into animal glue-type gel candy with animal glue as the main gelling agent, and plant glue-based candy. Vegetable gum type jelly candy with the main gelling agent. At present, the gel candies sold in the market are mainly animal gel gel candies with animal glue as the main gelling agent, and they are basically chewing gel candies, so the softness, elasticity and toughness of the candy texture are extremely important. , the sugar body should not be too tough, as the toughness will affect the chewability; animal gel type gel candy main gelatin currently refers to gelatin, gelatin is made of animal skin or bone throug...

AI Technical Summary

Problems solved by technology

At present, the gel candies sold in the market are mainly animal gel gel candies with animal glue as the main gelling agent, and they are basically chewing gel candies, so the softness, elasticity and toughness of the candy texture are extremely important. , the sugar body should not be too tough, as the toughness will affect the chewability; animal gel type gel candy main gelatin currently refers to gelatin, gelatin is made of animal skin or bone through acid, alkali, enzymes and other methods to convert macromolecules Protein is degraded into soluble protein with a smaller molecular weight and has a gelatinity. If the gelatin content of the gel candy is too high, or the gel candy contains a large amount of other animal proteins, the protein in the gel candy will form a stronger The gel network structure makes the confectionery sugar body very tough and difficult to chew

[0003] Small molecular protein peptide is a kind of protein that degrades large molecular protein into soluble protein peptide with small molecular weight through acid, alkali, enzyme and other methods. If the traditional gel candy process is used to directly degrade A large number of small molecular protein peptides are added to animal-type gel candies, and the small molecular protein peptides will form a strong gel network structure with gelatin, making the gel candy very tough and difficult to chew, so the current market is basically unavailable. Less than gel candy rich in small molecule protein peptides