Unlock instant, AI-driven research and patent intelligence for your innovation.

Fruit wine agarose and preparation technology thereof

A preparation process, technology of agarose, applied in the confectionery industry, confectionery, food science, etc., can solve the problems of monotonous taste and bad taste, and achieve the effect of not easy to flow out and good leakage prevention effect

Inactive Publication Date: 2015-11-04
武汉泰科生物技术有限公司
View PDF5 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fudge without filling tastes monotonous and tastes bad

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A fruit wine agarose, comprising fluid fruit wine and an inner agar capsule for covering the fruit wine. The outer surface of the inner agar skin is covered with the outer agar skin, and the outer surface of the outer agar skin is provided with an anti-oxidation film. The parts by weight of each component of the inner agar capsule skin are: 25 parts of agar, 3 parts of xylitol, 1 part of acidity regulator, 1 part of sweetener, 1 part of thickener, the component structure of the outer agar capsule skin and The component structure of the inner agar capsule is the same, and the alcohol content of the fruit wine is 6-7 degrees.

[0016] The preparation technology for preparing above-mentioned fruit wine agarose comprises the following steps:

[0017] 1) Preparation of sol: 25 parts of agar, 3 parts of xylitol, 1 part of acidity regulator, 1 part of sweetener and 1 part of thickener are added to 100 parts of distilled water and mixed, then mixed at 85 Stir at a speed of 70...

Embodiment 2

[0023] A fruit wine agarose, comprising fluid fruit wine and an inner agar capsule for covering the fruit wine. The outer surface of the inner agar skin is covered with the outer agar skin, and the outer surface of the outer agar skin is provided with an anti-oxidation film. The parts by weight of each component of the inner agar capsule skin are: 15 parts of agar, 5 parts of xylitol, 3 parts of acidity regulators, 2 parts of sweeteners, 2 parts of thickener, the component structure of the outer agar capsule skin and The component structure of the inner agar capsule is the same, and the alcohol content of the fruit wine is 6-7 degrees.

[0024] The preparation technology for preparing above-mentioned fruit wine agarose comprises the following steps:

[0025] 1) Preparation of sol: 15 parts of agar, 5 parts of xylitol, 3 parts of acidity regulator, 2 parts of sweetener and 2 parts of thickener are added to 100 parts of distilled water and mixed at 85 Stir at a speed of 7000r / ...

Embodiment 3

[0031] A fruit wine agarose, comprising fluid fruit wine and an inner agar capsule for covering the fruit wine. The outer surface of the inner agar skin is covered with the outer agar skin, and the outer surface of the outer agar skin is provided with an anti-oxidation film. The parts by weight of each component of the inner agar capsule skin are: 15 parts of agar, 5 parts of xylitol, 3 parts of acidity regulators, 2 parts of sweeteners, 2 parts of thickener, the component structure of the outer agar capsule skin and The component structure of the inner agar capsule is the same, and the alcohol content of the fruit wine is 6-7 degrees.

[0032] The preparation technology for preparing above-mentioned fruit wine agarose comprises the following steps:

[0033] 1) Preparation of sol: 20 parts of agar, 4 parts of xylitol, 2 parts of acidity regulator, 1.5 parts of sweetener and 1.5 parts of thickener are added to 100 parts of distilled water and mixed, then mixed at 85 Stir at a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a fruit wine agarose and a preparation technology thereof. The fruit wine agarose comprises fluid fruit wine and an inner agar capsule coating for coating and containing the fruit wine, wherein the outer surface of the inner agar capsule coating is coated with an outer agar capsule coating, an anti-oxidation film is arranged on the outer surface of the outer agar capsule coating, and the inner agar capsule coating comprises components as follows: agar, xylitol, an acidity regulator, a sweetening agent and a thickening agent. The outer agar capsule coating and the inner agar capsule coating are identical in component structure. The agar, the xylitol, the acidity regulator, the sweetening agent and the thickening agent are added to distilled water, the mixture is mixed and heated to form sol, moisture is evaporated until the moisture content of the sol is decreased to 25%, then the sol is injected into a mold cavity, a capsule hollow inside is molded, then the capsule is filled with the fruit wine through a needle type filling machine, a needle head is instantaneously heated and pulled out, and finally, a sol coating is sprayed on the surface of the filled capsule by 360 degrees. The fruit wine agarose is elastic, cool and good in flavor.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation, in particular to fruit wine agarose and a preparation process thereof. Background technique [0002] Candies are broadly classified into hard candies with a moisture content of 6% or less and soft candies with a moisture content of 6 to 20%. While the former is hard, the latter is characterized by softness. Both use saccharides such as granulated sugar and starch syrup as the main ingredients. In addition, various sweets can be manufactured from soft candies by changing the types of sub-materials and the water content. In particular, soft candies that use oil and gelatin as auxiliary ingredients and contain air bubbles are known and loved by many consumers as a favorite food around them. Soft candies are completely different from hard candies in that they can be given various textures, and various studies are being conducted according to the diversification of consumer ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/36
Inventor 王晶怡
Owner 武汉泰科生物技术有限公司