Gel candies and production process thereof

A gel candy and production technology technology, applied in the confectionery industry, confectionery, sugar-containing food ingredients and other directions, can solve problems such as poor stability of the gel candy, achieve good disintegration effect, high product stability and reasonable composition Effect

Inactive Publication Date: 2016-11-09
WEIHAI BAIHE BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the disadvantages of poor stability of the above-mentioned prior art gel candy, and provide a gel candy with reasonable composition, simple process, high product stability and low cost and its production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: A kind of jelly candy, its rubber is made of following components by weight percentage: high fructose syrup 10%, gelatin 60%, glycerin 20%, sorbitol 5%, microcrystalline cellulose 5%. The production technology of described jelly candy, it comprises the following steps: (1) dissolving sugar: taking fructose syrup, gelatin, glycerin, sorbitol, microcrystalline cellulose in proportion; first gelatin and water are in proportion 1.2: 1 Mixing, glycerin and sorbitol are mixed; part of the mixture of glycerin and sorbitol is used for sol, the temperature of the sol is 70-75°C, and part is used for dissolving microcrystalline cellulose; finally, fructose syrup is added to make sugar-dissolving glue (2) Cooking: Boil the above-mentioned sugar-dissolving glue solution for 60 minutes in an evacuated environment, until the sugar-dissolving glue solution is slightly thick and elastic, control the temperature at 58-63°C, and the total time of evacuation is 120 minutes; (...

Embodiment 2

[0021] Embodiment 2: A kind of jelly candy, its rubber is made of following components by weight percentage: high fructose syrup 20%, gelatin 30%, glycerin 40%, sorbitol 9%, microcrystalline cellulose 1%. The production technology of described jelly candy, it comprises the following steps: (1) dissolving sugar: taking fructose syrup, gelatin, glycerin, sorbitol, microcrystalline cellulose in proportion; first gelatin and water are in proportion 1.2: 1 Mixing, glycerin and sorbitol are mixed; part of the mixture of glycerin and sorbitol is used for sol, the temperature of the sol is 70-75°C, and part is used for dissolving microcrystalline cellulose; finally, fructose syrup is added to make sugar-dissolving glue (2) Cooking: Boil the above-mentioned sugar-dissolving glue solution for 60 minutes in an evacuated environment, until the sugar-dissolving glue solution is slightly thick and elastic, control the temperature at 58-63°C, and the total time of evacuation is 120 minutes; (...

Embodiment 3

[0022] Embodiment 3: a kind of jelly candy, its rubber skin is made of following components by weight percentage: fructose syrup 15%, gelatin 49%, glycerin 25%, sorbitol 7%, microcrystalline cellulose 4%. The production technology of described jelly candy, it comprises the following steps: (1) dissolving sugar: taking fructose syrup, gelatin, glycerin, sorbitol, microcrystalline cellulose in proportion; first gelatin and water are in proportion 1.2: 1 Mixing, glycerin and sorbitol are mixed; part of the mixture of glycerin and sorbitol is used for sol, the temperature of the sol is 70-75°C, and part is used for dissolving microcrystalline cellulose; finally, fructose syrup is added to make sugar-dissolving glue (2) Cooking: Boil the above-mentioned sugar-dissolving glue solution for 60 minutes in an evacuated environment, until the sugar-dissolving glue solution is slightly thick and elastic, control the temperature at 58-63°C, and the total time of evacuation is 120 minutes; (...

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PUM

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Abstract

The invention relates to gel candies and production process thereof. Gel skins are made from, by weight, fructose syrup 10-20%, gelatin 30-60%, glycerin 20-40%, sorbitol 5-10% and microcrystalline cellulose 1-5%. The production process includes the steps of sugar dissolution, boiling, molding and drying. The gel skin material and prepared candy core material liquid are added to moulds for mould pressing, and the thickness of the gel skins is 80-85 mm. A stability test shows that the water loss of the made gel candies is faster at an early stage and is more stable at a later stage, a moisture preserving effect is good, the disintegration speed shows tendency change, and a disintegration effect is good. The gel candies are reasonable in composition, a process is simple, the stability of products is high, and the cost is low.

Description

technical field [0001] The invention relates to a candy and its production process, especially gel candy and its production process. Background technique [0002] Nowadays, while people are looking for health, they also begin to pay attention to the requirements of taste and flavor, so a new type of product gel candy has emerged on the market. Glycerin and other food additives are refined through processes such as sugar melting, filtration, boiling, compression molding, and drying. The gel candy has the characteristics of good chewing, chewy, sticky teeth, not easy to decay, low sugar content, and low calories. However, there are disadvantages in this kind of product, which is the reaction between carbonyl compounds (reducing sugars) and amino compounds (amino acids and proteins). After a complicated process, a brown or even black macromolecular substance melanoidin or melanoidin is finally produced. , this reaction is called Maillard reaction, but because of this feature, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42
CPCA23G3/36A23G3/42A23V2002/00A23V2250/51084A23V2250/5432A23V2250/08A23V2250/606A23V2250/61
Inventor 王丽娜孙慧玲张伟
Owner WEIHAI BAIHE BIOTECH
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