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Honey soft sweets and preparation method thereof

A technology of honey and soft candy, applied in confectionary, confectionary industry, food science, etc., can solve the problems of difficult industrialization and deep processing of honey, etc., and achieve broad market prospects, significant nutritional characteristics and biological activity, and sour feeling round and refreshing effect

Active Publication Date: 2015-05-13
彭军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the other hand, this method is difficult to realize industrialization, and the deep processing of honey cannot be carried out
[0006] In the prior art, there is no fudge with a higher honey content

Method used

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  • Honey soft sweets and preparation method thereof
  • Honey soft sweets and preparation method thereof
  • Honey soft sweets and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0041] According to table 1 corresponding embodiment 1-5 data, take each raw material;

[0042] (1) melting honey in a water bath at 65°C;

[0043] (2) mix the melted honey with modified starch (if any), emulsifier, citric acid, and malic acid, and stir evenly to obtain a honey mixed solution;

[0044] (3) Dissolving the gelatin in water, soaking at room temperature for 2.5 hours, heating to 95°C, dissolving the gelatin, and stirring continuously until the colloidal solution is transparent and uniform, and an aqueous gelatin solution is obtained;

[0045] (4) Cool the gelatin aqueous solution to 60°C, add it to the above-mentioned honey mixed solution, and stir evenly;

[0046] (5) Pour the above mixed solution into a mold while it is hot, dry it with hot air at 65° C. for 6 hours, and demold it while it is hot to obtain the honey jelly candy of the present invention.

[0047] Table 1: Honey fudge formula table Unit: kg

[0048]

Example 1

Example 2

Ex...

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Abstract

The invention discloses honey soft sweets and a preparation method thereof. The honey soft sweets are prepared from the following components in parts by weight: 50-90 parts of honey, 10-40 parts of gelatin, 20-80 parts of water, 1-10 parts of modified starch, 0-3 parts of an emulsifying agent, 0-2 parts of citric acid and 0-2 parts of malic acid. The preparation method comprises the following steps: (1) fusing the honey; (2) mixing the fused honey with the modified starch, the emulsifying agent, the citric acid and the malic acid to prepare a honey mixed solution; (3) dissolving the gelatin in the water and immersing at room temperature for 2-3 hours; heating and dissolving to obtain a gelatin water solution; (4) cooling the gelatin water solution and adding the gelatin water solution into the honey mixed solution, and stirring uniformly; and (5) drying with hot air. The honey soft sweets disclosed by the invention have high honey content, and the sensory characteristics of the product are good; and the honey soft sweets have a thick unique honey flavor and have remarkable nutrition properties and biological activity, and the sweets are elastic.

Description

technical field [0001] The invention relates to a honey fudge and a preparation method thereof. Background technique [0002] Honey is a natural health-care nutrient, containing glucose, fructose and other high-value and biologically active monosaccharides, as well as a variety of amino acids, vitamins, minerals, enzymes, organic acids and aromatic substances. The biological activities of honey include anti-microbial, anti-inflammatory, anti-oxidant and immune activities, which shows its high nutritional and health value. However, since natural honey is in a very viscous liquid state, it is not easy to transport, store and process. It is easy to crystallize after long-term storage, resulting in changes in appearance and increase in water activity, which makes the high-pressure resistant microorganisms in honey ferment. Therefore, it is the general trend to process honey into solid products, and because honey itself contains a large amount of sugar and unique flavor, the res...

Claims

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Application Information

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IPC IPC(8): A23G3/36
Inventor 刘福权赵志峰彭军巫碧清周静
Owner 彭军
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