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Double-layer fruit and vegetable superfine powder jelly drops and preparation method thereof

A technology of ultra-fine powder and soft candy, which is applied in the fields of confectionary, confectionary industry, and sugar-containing food ingredients, etc. It can solve the problems affecting the chewiness of products, the content of nutritional elements in the mouthfeel, affecting the growth and development of infants and children, and the destruction of colloidal dispersion systems, etc. problems, to achieve the effect of enhancing the body's immunity, enriching the market, and stabilizing the colloidal system

Active Publication Date: 2017-07-21
SHANDONG AGRI & ENG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's soft candy is still mainly added with fruit flavor and artificial food coloring, which has low interest and poor nutrition.
More additives, less nutritional value, regular consumption will affect the growth and development of infants and children
At the same time, after a period of time, the colloidal dispersion system of the soft candy is destroyed, and problems such as stickiness, water shrinkage, crystallization and sand return of the soft candy product are prone to occur, which not only affects the sensory of the product, but also seriously affects the chewiness, taste and nutrition of the product. Intrinsic quality such as element content

Method used

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  • Double-layer fruit and vegetable superfine powder jelly drops and preparation method thereof
  • Double-layer fruit and vegetable superfine powder jelly drops and preparation method thereof
  • Double-layer fruit and vegetable superfine powder jelly drops and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] A double-layer fruit and vegetable superfine powder soft candy is divided into a green layer and a red layer, and is made of the raw materials with the following weight ratio:

[0080] Green layer: 16 parts of mixed fruit and vegetable superfine powder I (mass ratio of cucumber superfine powder, kiwi superfine powder, apple superfine powder is 9:3:4), 44 parts of soft white sugar, 1 part of citric acid, 6 parts of gel I (konjac The mass ratio of powder and carrageenan is 7:13), and 9 parts of water.

[0081]Red layer: 13 parts of mixed fruit and vegetable superfine powder II (the mass ratio of beetroot superfine powder and strawberry superfine powder is 2:13), the amount of soft white sugar is 40 parts, the amount of citric acid is 1.1 parts, 6 parts of gel II (konjac powder The mass ratio with carrageenan is 1:3), 8 parts of water.

[0082] A layer of lactose powder is coated on the surface of the soft candy, and the added amount of the lactose powder is 1% of the tot...

Embodiment 2

[0114] The proportioning of preferred adjuvant of embodiment 2 orthogonal tests

[0115] Taking the proportion of mixed fruit and vegetable powder, the proportion of konjac flour and carrageenan powder, the amount of soft white sugar, and the amount of citric acid as the investigation factors, an orthogonal experiment design was carried out, and the soft candy scoring criteria were as follows:

[0116]

[0117] Orthogonal experiment results are as follows:

[0118] Green Layer Fudge Four Factor Three Levels Table

[0119]

[0120]

[0121] Note: The proportion of superfine powder of fruits and vegetables, the amount of gel and the amount of water use the optimal amount in the single factor experiment.

[0122] Red layer jellybean four factor three level table

[0123]

[0124] Note: The proportion of superfine powder of fruits and vegetables, the amount of gel and the amount of water use the optimal amount in the single factor experiment.

[0125] Nine groups of...

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Abstract

The invention discloses double-layer fruit and vegetable superfine powder jelly drops and a preparation method thereof. The double-layer fruit and vegetable superfine powder jelly drops comprise a green layer and a red layer. The green layer comprises, by weight, 14-18 parts of mixed fruit and vegetable superfine powder I, 40-50 parts of soft sugar, 0.5-1.5 parts of citric acid, 3-8 parts of gel I and 7-10 parts of water. The red layer comprises, by weight, 10-15 parts of mixed fruit and vegetable superfine powder II, 36-42 parts of soft sugar, 0.5-1.5 parts of citric acid, 3-8 parts of gel II and 7-10 parts of water. The superfine powder jelly drops have the advantages that the superfine powder of cucumbers, kiwi fruits, apples, beet roots and strawberries are adopted, original biological activity and nutritional ingredients are maintained, and the superfine powder jelly drops have the effect of enhancing organism immunity, promoting digestion and supplementing vitamins; through taste and color matching among the raw materials, use of flavoring agents and pigment is reduced, so that the superfine powder jelly drops are healthy and natural and have rich nutrition.

Description

technical field [0001] The invention relates to a formula and a preparation method of double-layer fruit and vegetable superfine powder soft candy aimed at nutrients needed by infants and children, and belongs to the technical field of food processing. Background technique [0002] With the improvement of my country's economic level, people's living standards have also been greatly improved. However, the problem brought about by high living standards is that most people now eat refined foods, and use too little dietary fiber, especially the intake of dietary fiber in infants and childhood is extremely scarce, resulting in many cases, such as: Digestion Low function, constipation, low immunity, etc. Therefore, supplementing appropriate dietary fiber food has become a problem that modern people, especially infants and children, need to solve urgently. [0003] Candy is an indispensable kind of snack for infants and children. The new type of candy not only requires low sweetne...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36A23G3/54
CPCA23G3/36A23G3/48A23G3/54A23V2002/00A23V2200/32A23V2200/324A23V2250/032A23V2250/60
Inventor 迟晓君岳凤丽井瑞洁部建雯巩雪葛艳美姜海燕刘方圆徐兆伟
Owner SHANDONG AGRI & ENG UNIV
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