Fruity soft sweets and preparation method thereof

A soft candy and fruity technology, which is applied in the field of fruity soft candy and its preparation, can solve the problems of insufficient selection, weakened effect of other excipients, easy loss of water, etc., and achieves simple and easy preparation method, promotion of absorption and transformation, and good health value effect

Inactive Publication Date: 2015-12-23
福建省麦德好食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shelf life of the soft candy has a lot to do with its stability. If the gel is not well selected, it will not only affect the stability of the colloid formed with the syrup, but also cause the effect of other excipients to be greatly weakened. During storage, the moisture content decreases, and even small water droplets or mucus appear on the surface of the jelly candy, which greatly reduces the shelf life of the jelly, and the elasticity and taste are also affected, and even sticky teeth will appear when eating after losing a certain amount of water. Phenomenon
[0004] In the process of making soft candy, the boiling of the syrup is also very important. If the temperature is too high, the softness and elasticity of the soft candy will be poor.
[0005] At present, there are many kinds of soft candies on the market, many of which have health-care functions, but their common problems are: first: poor stability, water is easy to lose after being placed at room temperature for a period of time, which seriously affects The softness and elasticity of the soft candy, and once the moisture content of the soft candy is reduced, its shelf life will be shortened; second: the selection of gel and other auxiliary materials is insufficient, and the temperature control of the syrup during cooking Inappropriate, further affecting the softness and elasticity of the gummies, greatly reducing the taste

Method used

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  • Fruity soft sweets and preparation method thereof
  • Fruity soft sweets and preparation method thereof
  • Fruity soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Fruity soft candy, made of the following components in parts by mass: 21.6 parts of white sugar, 72.3 parts of glucose syrup, 1.9 parts of compound carrageenan, 0.65 parts of citric acid, 0.336 parts of sodium citrate, 3.0 parts of concentrated fruit juice 0.21 parts of edible essence, 0.004 parts of lemon yellow, 30 parts of water.

[0026] The preparation method of described fruity jelly, comprises the steps:

[0027] Step 1: According to the mass ratio, add 1.9 parts of compound carrageenan to 28.5 parts of water and soak for 2 hours, mix 0.65 parts of citric acid and 0.336 parts of sodium citrate evenly, add to 1.5 parts of water, stir and dissolve for later use;

[0028] Step 2: Mix 72.3 parts of glucose syrup and 2 / 3 of the white granulated sugar, heat up and cook, stir continuously during cooking, then add the soaked compound carrageenan obtained in Step 1, heat up to 105°C insulation;

[0029] Step 3: Add 0.004 parts of tartrazine, 3.0 parts of concentrated fr...

Embodiment 2

[0032] Fruity soft candy, made of the following components in parts by mass: 21 parts of white granulated sugar, 72 parts of glucose syrup, 1 part of compound carrageenan, 0.5 part of citric acid, 0.2 part of sodium citrate, 2.9 parts of concentrated fruit juice part, 0.2 part of edible essence, 0.002 part of lemon yellow, and 16.05 part of water.

[0033] The preparation method of described fruity jelly, comprises the steps:

[0034] Step 1: According to the mass ratio, add 1 part of compound carrageenan to 15 parts of water and soak for 1 hour, mix 0.5 part of citric acid and 0.2 part of sodium citrate evenly, add to 1.05 parts of water, stir and dissolve for later use;

[0035] Step 2: Mix 72 parts of glucose syrup and 2 / 3 of the white granulated sugar, heat up and cook, stir continuously during cooking, then add the soaked compound carrageenan obtained in Step 1, heat up to 105°C insulation;

[0036] Step 3: Add 0.002 parts of lemon yellow, 2.9 parts of concentrated frui...

Embodiment 3

[0039] Fruity soft candy, made of the following components in parts by mass: 22 parts of white granulated sugar, 73 parts of glucose syrup, 2 parts of compound carrageenan, 1 part of citric acid, 0.4 part of sodium citrate, 3.2 parts of concentrated fruit juice 0.25 parts of edible essence, 0.005 parts of lemon yellow, 32.1 parts of water.

[0040] The preparation method of described fruity jelly, comprises the steps:

[0041] Step 1: According to the mass ratio, add 2 parts of compound carrageenan to 30 parts of water and soak for 3 hours, mix 1 part of citric acid and 0.4 part of sodium citrate evenly, add to 2.1 parts of water, stir and dissolve for later use;

[0042] Step 2: Mix 73 parts of glucose syrup and 2 / 3 of the white granulated sugar, heat up and cook, stir continuously during cooking, then add the soaked compound carrageenan obtained in Step 1, heat up to 106°C insulation;

[0043] Step 3: Add 0.005 parts of tartrazine, 3.2 parts of concentrated fruit juice, th...

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Abstract

The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a fruity soft candy and a preparation method thereof. Background technique [0002] Soft candy is a candy made from one or more hydrophilic gels and sugar as the main raw materials, and some other auxiliary materials are added. It is a kind of soft and elastic candy. Generally, soft candy has a high water content and contains The amount of water is generally around 8-20%. [0003] Soft candy is very popular among people, especially a kind of food that children especially love. In the soft candy system, water is used as a dispersion medium to make the gel and sugar form a colloidal solution, so that the sugar is in a molecularly dispersed state, so that it is compatible with the gel The colloidal particles of the glue form a uniform continuous phase, while the syrup is tightly adsorbed around the hydrophilic group of the colloidal particles, thus formi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/48
Inventor 陈世鹊
Owner 福建省麦德好食品工业有限公司
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