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

Mango soft sweets and preparation method thereof

A mango and soft candy technology, applied in the field of mango soft candy and its preparation, can solve the problems of high sugar content in mango soft candy and affect human health, etc., and achieve the effects of good toughness, elimination of adverse effects, and mild processing conditions.

Inactive Publication Date: 2015-12-16
QINGDAO WINCHANCE TECH
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a mango jelly and a preparation method thereof, which solves the problem in the prior art that the mango jelly has a high sugar content and affects human health

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mango soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Mix 10g of whole milk powder, 10g of skimmed milk powder and 5g of maltose, add 20g of water to it, homogenize, pasteurize, after cooling, add 0.1g of Lactobacillus bulgaricus powder, and ferment to obtain a fermented liquid; take mango , washed, peeled, pitted, and pulped to obtain mango gravy; 20 g of the above-mentioned mango gravy was added to the above-mentioned fermented liquid, and 1 g of aspartame, 1 g of carrageenan, and 20 g of sweet potato starch solution were added therein, fully Stir evenly, freeze-dry, shape and package to obtain the product.

Embodiment 2

[0015] Mix 15g whole milk powder, 15g skimmed milk powder and 8g maltose, add 40g water to it, homogenize, pasteurize, cool, add 0.3g Lactobacillus bulgaricus powder, and ferment to obtain a fermented liquid; take mango , washed, peeled, pitted, and pulped to obtain mango gravy; 25 g of the above-mentioned mango gravy was added to the above-mentioned fermented liquid, and 3 g of aspartame, 2 g of carrageenan, and 25 g of sweet potato starch solution were added therein, fully Stir evenly, freeze-dry, shape and package to obtain the product.

Embodiment 3

[0017] Take 20g of whole milk powder, 20g of skimmed milk powder and 10g of maltose, mix them, and add 60g of water to it, homogenize, pasteurize, after cooling, add 0.5g of Lactobacillus bulgaricus powder, and ferment to obtain a fermented liquid; take mango , washed, peeled, pitted, and pulped to obtain mango gravy; 30 g of the above-mentioned mango gravy was added to the above-mentioned fermented liquid, and 5 g of aspartame, 5 g of carrageenan, and 30 g of sweet potato starch solution were added therein, fully Stir evenly, freeze-dry, shape and package to obtain the product.

[0018] Table 1 Quality evaluation criteria and results of soft candy

[0019]

[0020] The sensory quality of the three kinds of mango jelly from Examples 1 to 3 and a commercially available mango jelly was evaluated by scoring method. The reviewers were experienced technicians in the soft candy field, and 11 people were selected to form a review team , adopt the method of blind evaluation to car...

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 mango soft sweets and a preparation method thereof, and belongs to the technical field of food processing. The mango soft sweets disclosed by the invention comprise the following raw materials in parts by weight: 10-20 parts of whole milk powder, 10-20 parts of skimmed milk powder, 1-5 parts of aspartame, 0.1-0.5 part of lactobacillus bulgaricus powder, 1-5 parts of carrageenan, 5-10 parts of maltose, 20-30 parts of mango flesh juice, 20-30 parts of a sweet potato starch solution, and 20-60 parts of water. The invention further provides the preparation method of the soft sweets, and the soft sweets are prepared through the following steps of pulping the mangoes so as to obtain the mango flesh juice, performing fermentation so as to obtain fermentation liquor, mixing the fermented liquor, the mango flesh juice, the aspartame, the carrageenan and the sweet potato starch solution to obtain a mixture, drying the mixture and shaping the dried mixture. According to the mango soft sweets and the preparation method thereof, under the action of the whole milk powder and skimmed milk powder, the lactobacillus bulgaricus powder and the mango flesh juice, the yoghourt flavor and the fruit flavor of the soft sweets are improved, the mouth feel of the soft sweets is improved, and nutrient components of the soft sweets are increased; the aspartame and the maltose are used as sweetening agents, so that the sugariness of the soft sweets is reserved, the soft sweets are healthy and safe to eat, and people can feel relieved when eating the soft sweets. The preparation method is simple in technology, and convenient to operate, and industrial production is easy to realize.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to mango jelly and a preparation method thereof. Background technique [0002] Candy is a solid or semi-solid sweet food made from white granulated sugar, powdered syrup or permitted sweeteners, food coloring, etc., and processed according to certain production process requirements. Candies can be divided into hard candies, hard filled candies, milk fat candies, gel candies, polished candies, gum-based candies, inflatable candies and pressed candies, etc. Soft candies are a large category of candies. [0003] Mango is a tropical fruit favored by consumers. Known as the "King of Tropical Fruits", it is rich in vitamin A, vitamin C, cellulose, sugar and various minerals and trace elements; because of its delicate flesh and unique flavor, Deeply loved by consumers. [0004] Existing mango-flavored candies are mainly hard candies, which mainly use mango-flavored spices to modu...

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): A23G3/48A23G3/36A23G3/42A23G3/46
Inventor 苏建丽
Owner QINGDAO WINCHANCE TECH