A kind of frosted soft candy with temperature resistance and preparation method thereof
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A temperature-resistant, soft candy technology, applied in confectionery, confectionary industry, food science, etc., can solve problems such as sticking, deformation, and softening
Active Publication Date: 2021-03-16
浙江索契壹营养科技有限公司
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Problems solved by technology
However, the applicant found that during the high-temperature transportation and storage of the product in summer, the high temperature above 44°C often occurs, and the formula of CN102835536 will become soft in 15 minutes at a temperature of 60°C, and stick and deform in 30 minutes.
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Embodiment 1
[0118] The recipe for temperature-resistant frosted fudge is:
[0120] Maltose syrup 22.0kg, white sugar 48.0kg, glucose 3.20kg;
[0121] The total acid is 1.6kg, and the total acid is a mixture of citric acid, DL-malic acid, and buffered lactic acid in a mass ratio of 1.6:0.8:1.
[0122] The preparation method is:
[0123] (1) Glue: Add water 1.5 times the weight of gelatin into the glue tank, heat to 70°C, add gelatin, heat and stir until the gelatin dissolves, and get gelatin solution A, keep it warm at 60°C for later use; pectin, gellan gum and formula A certain amount of glucose was mixed, heated and boiled with purified water 12 times the weight of pectin to obtain glue B;
[0124] (2) Boiling sugar: Weigh maltose syrup and white granulated sugar according to the formula, add 1 / 4 of the weight of white granulated sugar in purified water, heat to boil, then add modified starch disperse...
Embodiment 2
[0129] The preparation method is the same as that in Example 1, except that an equal amount of maltitol is used instead of maltose syrup to prepare temperature-resistant frosted soft candy.
Embodiment 3
[0131] The preparation method is the same as in Example 1, except that the amount of some raw materials is changed, and maltitol and maltose syrup are used at the same time. The formula is shown in Table 1, and the temperature-resistant frosted soft candy is prepared.
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Abstract
The invention discloses temperature-resistant frosted soft sweets. The temperature-resistant frosted soft sweets are prepared from the following raw materials in parts by weight: 6 to 12 parts of gelatin, 0.4 to 1.2 parts of pectin, 3 to 8 parts of modified starch, 0.05 to 0.5 part of gellan gum, 15 to 25 parts of malt syrup and / or maltitol, 40 to 50 parts of white granulated sugar, 3 to 10 partsof glucose and 0.5 to 2 parts of total acid, wherein the total acid is a mixture of citric acid, DL-malic acid and buffered lactic acid. After the soft sweets provided by the invention are dried, frosted layers with uniform thickness are formed on the surfaces of the soft sweets in a moisture balance period, so that improvement on the taste of the soft sweets is facilitated; after the frosted layers are formed on the surface, cut-off performance of the soft sweets is enhanced, and the soft sweets are chewed more easily, temperature resistance performance of the soft sweets is further improved,long-distance transportation in high-temperature summer season can be endured, and the stability of the soft sweets is ensured. Due to the frosted layers, barrier between nutrients and external air is formed, so that the stability of the nutrients added in the soft sweets is facilitated.
Description
technical field [0001] The invention relates to a temperature-resistant frosted soft candy and a preparation method thereof. Background technique [0002] Gelatin is a product form that consumers generally like, and gelatin is used as a gelling agent in most products to make the product have a certain quality. Since the gel melting point of gelatin sol is about 30°C, the soft candy products using only gelatin as the gelling agent have poor temperature resistance, and deformation, sticking and The problem of melting not only affects the taste, but also is not suitable for product quality assurance and distribution. In order to meet the market demand of such products in different regions and seasons, it has become a topic of concern in the industry to solve product temperature resistance and prolong product shelf life while satisfying product taste. [0003] Existing technologies such as CN102835536 use gelatin, gellan gum, pectin and modified starch to compound, so that the...
Claims
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