Bionic fruity gel soft sweets and making method thereof

A production method and technology of jelly jelly candy, applied in confectionary, confectionary industry, food science, etc., can solve problems such as lack of elasticity, sticky teeth, and failure to attract consumers, and achieve obvious effect of promoting body fluid, soft and hard chewing moderate effect

Inactive Publication Date: 2017-10-17
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The soft candies currently on the market taste soft, inelastic, and sticky to the teeth; moreover, the soft candies are rough in shape and unrealistic, which cannot attract consumers

Method used

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  • Bionic fruity gel soft sweets and making method thereof
  • Bionic fruity gel soft sweets and making method thereof
  • Bionic fruity gel soft sweets and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A preparation method of bionic fruity jelly jelly, the parts by weight of each raw material are as follows in Table 1:

[0042] The parts by weight of raw materials used in Table 1 Example 1

[0043]

[0044]

[0045] A preparation method of bionic fruity jelly, comprising the following steps:

[0046] 1), preparing bionic pulp;

[0047] (1-1) Heat the maltose syrup in A1 to 80-85°C while stirring to reduce the overall viscosity of the syrup; then add the fruit juice, flavor and pigment in A1 while stirring to obtain a maltose syrup mixture, and keep the temperature at 80-80°C 85°C, keep warm for standby;

[0048] (1-2) Add the starch and maltodextrin in B1 to the water in B1, stir to disperse them evenly, and obtain the starch mixture, which is set aside;

[0049] (1-3) After mixing the gelatin and granulated sugar in C1 evenly, heat the water in C1 to above 90°C, and add the gelatin and granulated sugar in C1 to it while stirring; continue to stir for 10 minu...

Embodiment 2

[0061] A preparation method of bionic fruity jelly jelly, the parts by weight of each raw material are as follows in Table 2:

[0062] Table 2 The parts by weight of raw materials used in Example 2

[0063]

[0064] A preparation method of bionic fruity jelly, comprising the following steps:

[0065] 1), preparing bionic pulp;

[0066] (1-1) Heat the maltose syrup in A1 to 80-85°C while stirring to reduce the overall viscosity of the syrup; then add the fruit juice and essence in A1 while stirring to obtain a maltose syrup mixture, and keep the temperature at 80-85°C , heat preservation spare;

[0067] (1-2) Add the starch and maltodextrin in B1 to the water in B1, stir to disperse them evenly, and obtain the starch mixture, which is set aside;

[0068] (1-3) After mixing the gelatin and granulated sugar in C1 evenly, heat the water in C1 to above 90°C, and add the gelatin and granulated sugar in C1 to it while stirring; continue to stir for 10 minutes to dissolve comple...

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Abstract

The invention provides bionic fruity gel soft sweets and a making method thereof. Compared with the prior art, the prepared gel sweets are different from other soft sweets sold in the market, fruit pulp contained in the soft sweets is prepared through a bag-shaped fruit pulp shaped mold (such as cumquats, oranges, pomelos and pomegranate), the added essence is consistent with the fruit type of the used mold, bionic fruit pulp and stuffing fluid are placed in sausage casings, then corresponding fruit pulp shapes are formed through pinching, the bionic fruit pulp is close to real fruit pulp in the respects of shape, taste and mouth feel, the appearance is good, and more consumers are attracted. Raw materials are designed according to different fruit characteristics, the addition quantity of gelatin, the addition quantity of pectin and the addition quantity of malt sugar are controlled, so that products are elastic, chewy, moderate in soft and hard degrees, and obvious in the effect of promoting the production of body fluid; the outer layers of the products are coated with the sausage casings, so that the storage period is long, and phenomena of absorbing moisture and agglomerating cannot be generated.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a bionic fruity jelly jelly and a production method thereof. Background technique [0002] Soft candy is a functional candy that is soft, elastic and tough. After multiple processes, it forms a solid candy with different shapes, textures and aromas, which is exquisite and durable, and has elasticity and chewing. At present, the main raw materials of soft candy are cornstarch and glucose syrup as raw materials, which are formed in molds. Currently, the soft candy on the market has a soft taste, no elasticity, and is sticky to the teeth; moreover, the shape of the soft candy is rough and unrealistic, which cannot attract consumers. Contents of the invention [0003] The purpose of the present invention is to provide a kind of bionic fruity jelly jelly candy, which is elastic when chewing, and has a lifelike shape and remarkable bionic effect. [0004] The invention also provides...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36A23G3/54
CPCA23G3/48A23G3/36A23G3/42A23G3/54
Inventor周仪王化林章燎源魏本强
OwnerANHUI THREE SQUIRRELS ELECTRONICS BUSINESS