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Papaya fruit-flavoured milk candy and preparation method thereof

A technology for melon, fruit and toffee, which is applied in confectionery, confectionery industry, food science and other directions, can solve the problems of reducing the content of nutrients in toffee, affecting the chewing taste, and reducing the content of dairy products, so as to delay the release speed and maintain the Stable multiphase structure and rich milky effect

Inactive Publication Date: 2017-06-13
李翠红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese Invention Patent No. CN104872358A discloses a kind of calcium-supplementing toffee for children, in which calcium gluconate is added into the production process of toffee, but the toffee produced by the invention contains a large amount of sugary substances such as sucrose and honey, and the content of milk products is relatively low. Less, not only reduces the nutrient content in the toffee, but also makes the toffee harder, affecting the chewing taste

Method used

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Embodiment Construction

[0015] A papaya fruity milk candy, which is composed of the following raw materials in parts by weight: high maltose syrup 220, sucrose 40, whole milk powder 34, condensed milk 80, anhydrous butter 17, hydrogenated vegetable oil 20, green papaya 50, aloe vera 15, Lily 7, prickly pear juice 5, green tea powder 3, appropriate amount of water.

[0016] The preparation method of papaya fruity toffee according to claim 1, comprises the steps:

[0017] (1) Melt anhydrous butter and hydrogenated vegetable oil at 50°C for later use. Weigh 6% compound glue by weight of raw materials. The compound glue is composed of edible gelatin and carrageenan. The ratio of the two is 15:1, and add 1.5 times The amount of cold water is swollen for 40 minutes, placed in a water bath at 65°C to melt until there are no particles, then taken out, cooled and condensed into a compound jelly for later use;

[0018] (2) Take the pulp of green papaya and aloe vera, soak the lily for 5 hours, take it out, ad...

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Abstract

The invention discloses a papaya fruity toffee and a preparation method thereof. Green tea powder and other raw materials. The beneficial effects of the present invention are: the milk candy of the present invention is white in color, moderate in sweetness, has a certain hardness and a moderate chewing taste, rich in milky aroma, stable in structure and property, non-sticky to wrapping paper and teeth, added with green papaya and other natural The healthy ingredients not only enrich the nutrition, but also endow the toffee with the fruity aroma of green papaya, making the toffee of the present invention unique in flavor, sweet and delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a papaya fruity toffee and a preparation method thereof. Background technique [0002] Toffee is a semi-soft candy with a relatively loose structure. It is named after it contains a large amount of milk products. The section of the sugar body has tiny pores, with toughness and elasticity, and a soft and delicate taste. It has been developed in my country for decades. Historically, because of its sweet taste, strong milky aroma, rich nutrition, white color, moderate sweetness, certain elasticity and toughness, and chewy feeling, it is deeply loved by consumers. Milk sugar is made by highly emulsifying sucrose, starch syrup, colloid, dairy products, oil and water. In this homogeneous unity, it is difficult to distinguish the separate existence of a certain substance, and at the same time, separation will not occur after being placed. Sucrose and starch syrup are the basic ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/46A23G3/42A23G3/36
CPCA23G3/48A23G3/36A23G3/42A23G3/46
Inventor 李翠红
Owner 李翠红
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