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Fruit-flavored crystal candies and preparation method thereof

A crystal candy and fruity technology, applied in confectionery, confectionery industry, food drying and other directions, can solve the problems of impure flavor and low nutritional value of crystal candy, and achieve bright color, typical fruity and obvious fruity taste. Effect

Inactive Publication Date: 2017-12-01
SICHUAN MAOHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In actual production, fruity flavors are often used to supplement the flavor, and the resulting crystal sugar has little nutritional value and impure flavor

Method used

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  • Fruit-flavored crystal candies and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) By weight, prepare the following raw materials:

[0029] 62 parts of malt syrup, 30 parts of white sugar, 1.9 parts of carrageenan, 0.8 parts of fruit flavor additives, 0.8 parts of kefir fermented milk, 0.4 parts of sodium citrate, 0.3 parts of food flavor, 0.4 parts of pectin, 0.5 parts of citric acid , 0.02 parts of sodium hexametaphosphate, 0.08 parts of color liquid;

[0030] (2) Put 0.3 parts of sodium citrate in hot water, and then add the mixture of carrageenan and white sugar under stirring until there are no particles and agglomerates; the temperature of the hot water is not lower than 80°C;

[0031] (3) Add 20 parts of white granulated sugar and 45 parts of maltose syrup into water, heat and dissolve, and then add the product of step (2);

[0032] (4) Boil the product of step (3), concentrate to 65% of the weight before boiling, and then add essence and acid;

[0033] (5) Put 0.1 part of sodium citrate and 0.2 part of citric acid in hot water, add pecti...

Embodiment 2

[0042] (1) By weight, prepare the following raw materials:

[0043] 62 parts of malt syrup, 30 parts of white sugar, 1.9 parts of carrageenan, 0.8 parts of fruit flavor additives, 0.8 parts of kefir fermented milk, 0.4 parts of sodium citrate, 0.3 parts of food flavor, 0.4 parts of pectin, 0.5 parts of citric acid , 0.02 parts of sodium hexametaphosphate, 0.08 parts of color liquid;

[0044] (2) Put 0.3 parts of sodium citrate in hot water, and then add the mixture of carrageenan and white sugar under stirring until there are no particles and agglomerates; the temperature of the hot water is not lower than 80°C;

[0045] (3) Add 20 parts of white granulated sugar and 45 parts of maltose syrup into water, heat and dissolve, and then add the product of step (2);

[0046] (4) Boil the product of step (3), concentrate to 66% of the weight before boiling, and then add essence and acid;

[0047] (5) Put 0.1 part of sodium citrate and 0.2 part of citric acid in hot water, add pecti...

Embodiment 3

[0056] (1) By weight, prepare the following raw materials:

[0057] 62 parts of malt syrup, 30 parts of white sugar, 1.9 parts of carrageenan, 0.8 parts of fruit flavor additives, 0.8 parts of kefir fermented milk, 0.4 parts of sodium citrate, 0.3 parts of food flavor, 0.4 parts of pectin, 0.5 parts of citric acid , 0.02 parts of sodium hexametaphosphate, 0.08 parts of color liquid;

[0058] (2) Put 0.3 parts of sodium citrate in hot water, and then add the mixture of carrageenan and white sugar under stirring until there are no particles and agglomerates; the temperature of the hot water is not lower than 80°C;

[0059] (3) Add 20 parts of white granulated sugar and 45 parts of maltose syrup into water, heat and dissolve, and then add the product of step (2);

[0060] (4) Boil the product of step (3), concentrate to 68% of the weight before boiling, and then add essence and acid;

[0061] (5) Put 0.1 part of sodium citrate and 0.2 part of citric acid in hot water, add pecti...

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Abstract

The invention relates to a preparation method of crystal candies which are obtained through vacuum low temperature drying after keep exploring a formula for raw materials of the crystal candies. The flavor of fruit pulp can be maintained to the maximum extent, and besides, the condition that nutrient components are influenced by conventional long-time drying can be avoided. The obtained crystal candies are obvious and typical in fruit flavor, bright in color, and glittering and translucent.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a fruity crystal candy and a preparation method thereof. Background technique [0002] Crystal candy is a kind of mixed gel candy. Crystal candy is small in size, crystal clear in color and full of elasticity. It is a popular healthy and interesting food. [0003] The traditional craft is generally made with acesulfame potassium, carrageenan, konjac and fruit pulp supplemented with other ingredients. But it is relatively difficult to prepare crystal sugar with bright color, crystal clear and fruity taste, and it is even more difficult to further prevent the loss of nutrients and flavor in the fruit pulp on this basis. [0004] Generally speaking, the traditional process is to bake for a long time, and the flavor and nutritional components are easily affected during the roasting process. [0005] At present, the research on crystal sugar is basically at a standstill, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/00
CPCA23G3/0014A23V2002/00A23V2300/20A23V2300/10
Inventor 刘学彬汪平
Owner SICHUAN MAOHUA FOOD