High calcium soft sweet and producing method thereof

A production method and a soft candy technology, which can be used in confectionery, confectionery industry, food ingredients as odor modifiers, etc., can solve the problems of sugar-addicted mental irritability, lack of nutritional value, dental caries, etc., and promote beneficial bacteria. Proliferate, increase appetite, moderate hardness

Inactive Publication Date: 2016-05-25
ANHUI BAOZHITANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Fudge is a kind of soft and slightly elastic candy. It is mainly made of gelatin, syrup and other raw materials. After multiple processes, it forms a solid candy with different shapes, textures and fragrances. It is elastic and durable. Chewy feeling, the water content of soft candies is relatively high, generally 10%-20%, most of the soft candies are made into fruity flavors, and some are made into milky and refreshing flavors, and their

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0011] Example 1, a high-calcium soft candy, comprising the following components in parts by weight: 20 parts of shrimp skin, 20 parts of male cloves, 10 parts of agaricus, 10 parts of beetroot, 4 parts of Yujiu flower, 3 parts of taro powder, 1 part of stachyose, 0.01 part of gellan gum, 0.2 part of vitamin c;

[0012] Put the male cloves into a pot and fry them on a low heat to create a fragrance, turn off the heat, mix with the shrimp skins quickly, and keep it at 40°C for 3 minutes;

[0013] Steam the prawn skin, agar-agar, beetroot, and taro powder for 1 minute under a steam pressure of 0.15MPa;

[0014] The steamed dried shrimp skins, agar, beetroot, and taro flour are refined to a fineness of 180 mesh to obtain a refining liquid. Inoculate the refining liquid with 0.001 g of cellulase, 0.001 g of amylase, and 0.01 g of lactic acid bacteria powder , Enzymatic hydrolysis at 38°C for 30 minutes to obtain enzymatic hydrolysate;

[0015] Add stachyose and vitamin c to the enzymatic...

Example Embodiment

[0017] Example 2, a high-calcium soft candy, comprising the following components in parts by weight: 30 parts of shrimp skin, 30 parts of male cloves, 15 parts of agaricus, 15 parts of beetroot, 8 parts of Yujiu flower, 5 parts of taro powder, 2 parts of stachyose, 0.015 parts of gellan gum, 0.25 parts of vitamin C;

[0018] Put the male cloves into a pot and fry them on a low heat to create a fragrance, turn off the heat, quickly mix with the shrimp skins, and keep them at 50°C for 5 minutes;

[0019] Steam dried shrimps, agar-agar, beetroot, and taro powder for 2 minutes under a steam pressure of 0.18MPa;

[0020] Refining the steamed dried shrimp skins, agar, beetroot, and taro flour to a fineness of 200 mesh to obtain a refining liquid. Inoculate the refining liquid with 0.0015g of cellulase, 0.0015g of amylase, and 0.015g of lactic acid bacteria powder , Enzymatic hydrolysis at 42°C for 50 minutes to obtain enzymatic hydrolysate;

[0021] Add stachyose and vitamin c to the enzym...

Example Embodiment

[0023] Example 3, a high-calcium jelly, comprising the following components in parts by weight: 25 parts of shrimp skin, 25 parts of male cloves, 13 parts of agaric, 13 parts of beetroot, 6 parts of Yujiu flower, 4 parts of taro powder, 1.5 parts of stachyose, 0.013 parts of gellan gum, 0.23 parts of vitamin c;

[0024] Put the male cloves into a pot and fry them over a low heat to create a fragrance, turn off the heat, mix with the shrimp skins quickly, and keep it at 45°C for 4 minutes;

[0025] Steam the prawn skin, agar-agar, beetroot, and taro powder for 1.5 minutes under a steam pressure of 0.17MPa;

[0026] Refining the steamed dried shrimp skins, agar, beetroot, and taro flour to a fineness of 190 mesh to obtain a refining liquid. Inoculate the refining liquid with 0.0013 g of cellulase, 0.0013 g of amylase, and 0.013 g of lactic acid bacteria powder , Enzymatic hydrolysis at 40°C for 40 minutes to obtain enzymatic hydrolysate;

[0027] Add stachyose and vitamin c to the enzy...

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PUM

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Abstract

The present invention relates to the technical field of food, and in particular relates to a high calcium soft sweet and a producing method thereof, when in production, male clove is put into a pot for frying with low fire until fragrance is produced, the fire is turned off, the male clove and dried small shrimps are quickly mixed and thermally-insulated and placed for 3-5 minutes at 40-50 DEG C, the dried small shrimps, Gelidium amansii Lamx., beetroot and taro powder are steamed for 1-2 minutes, the steamed dried small shrimps, Gelidium amansii Lamx., beetroot and taro powder are ground into pulp, the pulp is inoculated with cellulose, amylase and lactobacillus powder for enzymolysis to obtain an enzymatic hydrolysate, stachyose and vitamin c are added into the enzymatic hydrolysate, saccharifying enzyme is inoculated for saccharification, gellan gumis added into a saccharification solution, and the saccharification solution is introduced into a sweet making die to form a desired shape, and placed in a vacuum drying oven for drying at 38-40 DEG C under 0.1-0.015kpa for 1-2 minutes to obtain the high calcium soft sweet.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a high-calcium soft candy and a preparation method thereof. Background technique [0002] Soft candy is a soft and slightly elastic candy. It is mainly made of gelatin, syrup and other raw materials. After multiple processes, it constitutes a fine and durable solid candy with different shapes, textures and flavors. It is elastic and durable. Chewy, soft candies have a high water content, generally 10%-20%. Most of the soft candies are made of fruit flavor, and some are made of milk flavor and refreshing flavor. Their shape varies with the molding process. Divided into rectangular or irregular shapes, most children like to eat candies. Candies are only suitable for their tastes and can make them feel good mentally and emotionally. At present, most of the candies are made of white sugar and powdered syrup. It is made of raw materials and has no nutritional value, and eating too much can ...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/48
CPCA23G3/36A23G3/368A23G3/48A23G2200/04A23G2200/14A23V2002/00A23V2200/15A23V2200/314A23V2200/32A23V2250/632A23V2250/708
Inventor 李浩
Owner ANHUI BAOZHITANG PHARMA
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