Fingered citron soft sweet with filling and preparation method thereof

Abstract

The invention discloses a fingered citron soft sweet with a filling and a preparation method thereof. The fingered citron soft sweet with the filling is composed of outer layer gel and the filling, and the filling accounts for 18%-25% of the weight of the whole soft sweet. The filling is fingered citron sauce and contains preserved fingered citron and fingered citron fruit juice, and the weight ratio of the preserved fingered citron to the fingered citron fruit juice is 1:1-4. The outer layer gel contains the following raw materials, by weight, of 4-9 parts of composite gel agents, 65-80 parts of edible sugar, 1-4 parts of preserved fingered citron, 0.3-1 part of acid agents, 0.1-0.5 part of burnishing oil and the balance water. According to the preparation process, sweet gel liquid is cooled after vacuum cooking is finished, the preserved fingered citron and the acid agents are added, mixed and stirred, and then slurry is fully homogenized and degassed completely through the ultrasonic cavitation effect and the following mechanical effect of the cavitation. The sweet body of the prepared fingered citron soft sweet with the filling is in faint yellow, crystal-clear and transparent, and the isabelline slabby filling material is clearly visible. The beneficial ingredients and the special flavor of the preserved fingered citron in the soft sweet with the filling are reserved well, the fingered citron filling is fragrant, sweet and mellow, the sweet body also has fragrance of fingered citron, nutrition is rich, the flavor is unique, and the quality is high.

Description

technical field [0001] The invention relates to a soft candy and a preparation method thereof, in particular to a bergamot sandwich soft candy and a preparation method thereof. Background technique [0002] Bergamot, also known as nine-claw wood, five-finger orange, or bergamot, is an evergreen small tree of Rutaceae. In my country, it is mainly produced in Fujian, Guangdong, Sichuan, Jiangsu and Zhejiang provinces. Bergamot is pungent, bitter, sour and warm in nature. It contains limonene, diosmin, hesperidin, flavonoid glycosides and active polysaccharides and other traditional Chinese medicine ingredients. , is a medicinal and edible fruit. At present, the output of bergamot in my country is very high, and it shows a trend of increasing year by year. However, due to the imperfection of the industrial chain and related deep-processing technology, the sales of fresh fruit and bonsai are still the main ones, supplemented by processed products of bergamot candied fruit, and...

AI Technical Summary

Problems solved by technology

In the Jinhua Vocational and Technical College Journal "Development of Golden Bergamot Jelly", directly select fresh bergamot pulp, add white sugar, citric acid, gelatin to make Golden Bergamot jelly, but the sugar body has the following defects: The transparency is low, not delicate, the fragrance of bergamot is very light, and the bergamot slurry is heated at 100°C ~ Cooking at 125°C until the solid content reaches 70%, the bergamot’s limonene, diosmin, hesperidin, flavonoid glycosides and active polysaccharides and other traditional Chinese medicine ingredients are seriously lost

The bergamot slurries are very viscous, adding the cooled gum solution, it is difficult to mix the bergamot slurries evenly in a short time only by stirring in the blending tank, and the colloid will inevitably be mixed into the air during the stirring process

[0006] Using Chaoshan’s characteristic herbal diet Liangguo Bergamot Fragrant Yellow as raw material, under the condition of lower temperature and shorter time, the slurry is mixed homogeneously and degassed by ultrasonic waves to make a high-transparency outer layer gel, and at the same time, it is passed through the bergamot juice Add bergamot fragrant yellow sauce to make bergamot slurry as a sandwich material to make bergamot sandwich jelly, this kind of bergamot sandwich jelly has not been reported yet

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