Filled sweet containing ferment, and making method thereof

An enzyme and candy technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of complex preparation process, high cost, complex composition and production process, etc., and achieve the effect of simple process and reduced loss.

Inactive Publication Date: 2015-11-18
UNIV OF SHANGHAI FOR SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Candy is a popular non-staple food. However, for the majority of female consumers, especially some urban female friends who want to keep slim and like the delicious feeling of candy, the general candy contains too much sugar, which is often unsuitable. Eat more, can you not only eat delicious candy, but also eat as little sugar as possible while eating candy, and it is best to have some health-care dietary effects suitable for all kinds of people: suitable for young women's dissolution and aging Cell, beautifying and beautifying, suitable for eliminating free radicals, anti-oxidation, and enhancing immunity for all kinds of people, suitable for people who are tired from work and middle-aged and elderly people, and can

Method used

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  • Filled sweet containing ferment, and making method thereof
  • Filled sweet containing ferment, and making method thereof
  • Filled sweet containing ferment, and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the sandwich candy that contains pitaya ferment

[0026] formula:

[0027]

[0028] The dragon fruit enzyme in the table is commercially available dragon fruit enzyme powder.

[0029] Production process:

[0030] Step 1, batching and dissolving, weighing various materials,

[0031] Add white granulated sugar, malt syrup, trehalose and thickener carrageenan into the heating container, stir continuously during heating, after melting, stir slowly until there are no bubbles, then add pickled petals and other materials and stir until there is no bubble Bubbles, that is, to obtain molten sugar skin, heat preservation and stirring;

[0032] Add white granulated sugar, maltose syrup, and trehalose into a heating container, heat and stir to melt, then add dragon fruit enzyme powder and other materials and stir evenly to obtain a molten sugar center.

[0033] Step 2, preparing the sugar skin, pouring the molten sugar skin into egg-shaped moulds, 50 in total. ...

Embodiment 2

[0042] Embodiment 2: Contain the double-layer sugar skin sandwich candy of brown rice ferment

[0043] formula:

[0044]

[0045] The brown rice enzyme in the table is a commercially available brown rice enzyme powder, which is made from the hulled brown rice newly harvested in the season.

[0046] Production process:

[0047] Step 1, batching and dissolving, weighing various materials,

[0048] Add white granulated sugar, malt syrup, trehalose and thickener carrageenan into heating containers 1 and 2 respectively, keep stirring while heating, after melting, stir slowly until there are no bubbles, then add pickled petals and other materials Stir evenly until there are no air bubbles, and then the melted sugar skin 1 and 2 are obtained. At this time, the melted sugar skin 1 is pink, and the melted sugar skin 2 is orange-yellow, keep stirring;

[0049] Add white granulated sugar, maltose syrup, and trehalose into a heating container, heat and stir to melt, then add brown r...

Embodiment 3

[0060] Embodiment 3: the double-layer sugar skin double-layer sandwich candy that contains papaya enzyme

[0061] Further, a layer of sugar center melt can be added in the middle of the inner and outer sugar skins in Example 2 to obtain a double-layer sugar-skin double-layer candy containing papaya enzyme.

[0062] formula:

[0063]

[0064] The brown rice enzyme in the table is commercially available brown rice enzyme powder, and the papaya enzyme is commercially available papaya enzyme powder.

[0065] Production process:

[0066] Step 1, batching and dissolving, weighing various materials,

[0067] Add white granulated sugar, malt syrup, trehalose and thickener carrageenan into heating containers 1 and 2 respectively, keep stirring while heating, after melting, stir slowly until there are no bubbles, then add pickled petals and other materials Stir evenly until there are no air bubbles, and then the melted sugar skin 1 and 2 are obtained. At this time, the melted suga...

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PUM

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Abstract

The invention provides a filled sweet containing ferment. The filled sweet comprises a sweet skin and a sweet core wrapped by the sweet skin, the sweet core contains, by weight, 9 parts of sugar, 1-9 parts of ferment and 0.1 parts of a food additive, the sugar skin contains, by weight, 8 parts of the sugar, 1-2 parts of pickled petals, 0.2 parts of a thickener for making the sugar skin be viscous and chewy, and 0.1 parts of the food additive, the sugar is one of sucrose, maltose syrup and mycose or a mixture containing two or more of sucrose, maltose syrup and mycose, and the ferment is single vegetable or fruit ferment.

Description

technical field [0001] The invention relates to a candy and a production method thereof, in particular to an enzyme-containing sandwich candy and a production method thereof. Background technique [0002] Candy is a popular non-staple food. However, for the majority of female consumers, especially some urban female friends who want to maintain a slim figure and like the delicious feeling of candy, the general candy contains too much sugar, which is often unsuitable. Eat more, can you not only eat delicious candy, but also eat as little sugar as possible while eating candy, and it is best to have some health-care dietary effects suitable for all kinds of people: suitable for young women's dissolution and aging Cell, beautifying and beautifying, suitable for eliminating free radicals, anti-oxidation, and enhancing immunity for all kinds of people, suitable for people who are tired from work and middle-aged and elderly people, and can improve myocardial infarction and terminal ...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 童懿文董媛媛王欣
Owner UNIV OF SHANGHAI FOR SCI & TECH
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