Donkey-hide gelatin sandwich soft candy and preparation method thereof

A technology for sandwiching soft candy and donkey-hide gelatin, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of different color, elasticity, taste, and difference in taste, color, elasticity and transparency of gel candy, and achieve nutritional value. Rich, good-looking effects

Active Publication Date: 2015-07-15
SHAN DONG DONG E E JIAO
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Different process conditions and operation steps will also lead to great differences in the taste, color, elasticity, transparency, etc. of jelly candies
At present, gelatin candies on the market are different in color, elasticity,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Blueberry-flavored donkey-hide gelatin-filled jelly candy is based on the production of 100Kg jelly candy, the outer layer gel accounts for 84%, the sandwich accounts for 16%, and the donkey-hide gelatin content is 0.7%.

[0032] (1) Prepare pectin solution:

[0033] Prepare the outer gel pectin solution: Dissolve sodium citrate in water to obtain a sodium citrate solution with a mass fraction of 25%, mix 2.34Kg pectin and 2.34Kg glucose evenly, and slowly add it to a hot water at 80°C-90°C In the water, the mass ratio of pectin to water is about 1:10, stir, heat and boil for 1 to 2 minutes, add sodium citrate solution to adjust the pH at 3.6 to 5, keep warm until the pectin is completely dissolved, and pass through an 80 mesh filter to obtain The outer gel pectin solution.

[0034] Prepare the sandwich pectin solution: dissolve the sodium citrate contained in the sandwich in water to obtain a sodium citrate solution with a mass fraction of 25%, mix 0.21Kg pectin and 0...

Embodiment 2

[0043] The orange-flavored donkey-hide gelatin sandwich jelly candy is based on the production of 100Kg soft candy, the outer layer gel accounts for 83%, the sandwich accounts for 17%, and the donkey-hide gelatin content is 1.4%.

[0044] (1) Prepare pectin solution:

[0045] Prepare the outer gel pectin solution: Dissolve sodium citrate in water to obtain a sodium citrate solution with a mass fraction of 50%, mix 2.42Kg pectin and 2.42Kg glucose evenly, and slowly add it to a hot water at 80°C to 90°C In the water, the mass ratio of pectin to water is about 1:10, stir, heat and boil for 1 to 2 minutes, add sodium citrate solution to adjust the pH at 3.6 to 5, keep warm until the pectin is completely dissolved, and pass through an 80 mesh filter to obtain The outer gel pectin solution.

[0046] Prepare sandwich pectin solution: dissolve malic acid in water to obtain malic acid solution with a mass fraction of 40%, mix 0.2Kg pectin and 0.2Kg glucose in a mass ratio of 1:1, and...

Embodiment 3

[0054] Jujube-flavored donkey-hide gelatin sandwich jelly candy is based on the production of 100Kg soft candy, the outer layer gel accounts for 87%, the sandwich accounts for 13%, and the donkey-hide gelatin content is 1%.

[0055] (1) Prepare pectin solution:

[0056] Prepare the outer gel pectin solution: Dissolve sodium citrate in water to obtain a sodium citrate solution with a mass fraction of 50%, mix 2.36Kg pectin and 2.36Kg glucose evenly, and slowly add it to a hot water at 80°C to 90°C In the water, the mass ratio of pectin to water is about 1:10, stir, heat and boil for 1 to 2 minutes, add sodium citrate solution to adjust the pH at 3.6 to 5, keep warm until the pectin is completely dissolved, and pass through an 80 mesh filter to obtain The outer gel pectin solution.

[0057] Prepare sandwich pectin solution: Dissolve tartaric acid in water to obtain sodium citrate solution with a mass fraction of 40%, mix 0.22Kg pectin and 0.22Kg glucose in a mass ratio of 1:1, ...

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PUM

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Abstract

The invention relates to a donkey-hide gelatin sandwich soft candy and a preparation method thereof. The soft candy is composed of outer gelatin layers and an interlayer, wherein the interlayer accounts for 10 to 22% of the total weight of the soft candy, and comprises donkey-hide gelatin or/and donkey-hide gelatin oligopeptide accounting for 0.1 to 1.8% of the total weight of the soft candy. The outer gelatin layer is composed of the following components in parts by weight: 47 to 52 parts of maltose syrup, 25 to 29 parts of white sugar, 22 to 26 parts of glucose powder, 2.6 to 3.4 parts of pectin, 1.6 to 2 parts of sodium citrate, 0.32 to 0.46 part of lactic acid, and 0.25 to 0.33 part of essence. The gelatin layer is slightly transparent and has a light yellow color, the interlayer has a typical fruit color, which is alluring, the soft candy is shiny and elastic and the chewiness is good. In the provided preparation method, the donkey-hide gelatin and pectin are boiled individually so as to avoid the phenomenon that the donkey-hide gelatin and pectin are emulsified by the air when the donkey-hide gelatin and pectin are boiled together, moreover, the sandwich layer will not float up or sink, and the appearance is more beautiful.

Description

technical field [0001] The invention relates to a soft candy and a preparation method thereof, in particular to a donkey-hide gelatin filled soft candy and a preparation method thereof, belonging to the fields of food industry and candy manufacturing and processing. Background technique [0002] Donkey-hide gelatin is sweet and flat, and its main functions are to nourish blood and nourish yin, moisten dryness, and stop bleeding. It is also called "three nourishing treasures" together with ginseng and velvet antler. According to modern pharmacological research, it has the effects of nourishing blood, improving immunity, and anti-oxidation. As early as the Eastern Han Dynasty, the famous medical book "Shen Nong's Materia Medica" was listed as "top grade", and it was recorded that "long-term use can benefit qi and lighten the body". In the "Notice on Further Regulating the Management of Health Food Raw Materials" issued by the Ministry of Health, donkey-hide gelatin is listed ...

Claims

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Application Information

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IPC IPC(8): A23G3/54A23G3/36
Inventor 周祥山刘海峰李志张建岭方喆聂洪霞
Owner SHAN DONG DONG E E JIAO
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