Preparation method of coated fruit juice jelly

A juice and coating technology, applied in confectionery, confectionery industry, sugary food ingredients and other directions, can solve problems such as single taste, improve hardness and toughness, widen the age range of children, and enrich the effect of eating fun.

Inactive Publication Date: 2018-02-23
江门澳崎高质食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the jelly candies on the market mainly use oil and sugar to make the jelly candies anti-sticking, and the taste is relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: A preparation method of coated marshmallows, comprising the following steps: (1) mixing white granulated sugar and water at a weight ratio of 2.5:1, heating to 75°C, and then stirring for 0.5 hours to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 1.5:1, heat to 55°C, and then stir for 1 hour to prepare a rubber compound; (3) Mix the slurry and the rubber compound at a weight ratio of 1.5:1, and filter to obtain Sugar gum; (4) Add the gel jelly semi-finished product, sugar gum and glucose powder into the circular polishing pot and stir for 1.5 hours. The rotating speed of the circular polishing pot is 80 rpm, so that the glucose powder and sugar gum are attached to the gel Add the compound coating agent to the surface of the semi-finished jelly candy and continue to stir for 0.5 hours to form a coating on the surface of the semi-finished jelly jelly. After drying, the finished product can be obtained. The drying temperature is 30°C.

Embodiment 2

[0013] Embodiment 2: A preparation method of coated marshmallows, comprising the following steps: (1) mixing white sugar and water in a weight ratio of 3:1, heating to 80°C, and then stirring for 1 hour to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 2:1, heat to 65°C, and then stir for 1.5 hours to prepare a rubber compound; (3) Prepare and mix the slurry and rubber compound at a weight ratio of 2:1, and then filter Obtain sugar gum; (4) add jelly jelly semi-finished product, sugar gum and glucose powder into circular polishing pot and stir for 2 hours, the rotating speed of circular polishing pot is 100 rev / mins, make glucose powder and sugar gum adhere to The surface of the semi-finished jelly candy is then added with a compound coating agent and continued to stir for 1 hour to form a coating on the surface of the semi-finished jelly candy. After drying, the finished product can be obtained. The drying temperature is 32°C.

Embodiment 3

[0014] Embodiment 3: A preparation method of coated fruit marshmallows, comprising the following steps: (1) mixing white granulated sugar and water at a weight ratio of 3.5:1, heating to 85°C, and then stirring for 1.5 hours to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 2.5:1, heat to 70°C, and then stir for 1.5 hours to prepare a rubber compound; (3) Prepare and mix the slurry and rubber compound at a weight ratio of 2:1, and then filter Obtain sugar gum; (4) add jelly jelly semi-finished product, sugar gum and glucose powder into circular polishing pot and stir for 2.5 hours, the rotating speed of circular polishing pot is 150 rev / min, make glucose powder and sugar gum adhere to The surface of the semi-finished jelly candy is then added with a compound coating agent and continued to stir for 1.5 hours to form a coating on the surface of the semi-finished jelly candy. After drying, the finished product can be obtained. The drying temperature is 35°C. ...

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PUM

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Abstract

The invention discloses a preparation method of a coated fruit juice jelly. A crispy sugar coating with a certain thickness is added on the outer surface of a fruit juice jelly in the manner of polishing, therefore people feel cool and refreshed after eating the fruit juice jelly; and a mouth feel of crisp outside and soft inside provides people with a special characteristic of chewing, thereby enriching the eating interest of fondants. Meanwhile, the hardness and the toughness of the fruit juice jelly are improved with the method, thereby offering users a brand new experience of eating the fondants and making the product applicable to more children.

Description

technical field [0001] The invention relates to a preparation method of coated marshmallow. Background technique [0002] In the prior art, jelly candy is made from white granulated sugar, agar, modified starch, gelatin, and pectin as coagulants, and is made by boiling, molding, etc., and is a candy with high water content and soft texture. Gel jelly candy is characterized by soft texture, high elasticity and toughness, good chewing feeling, transparent or translucent shape, and delicious fruit flavor, which is deeply loved by consumers. Most of the jelly candies on the market mainly use oil and sugar to make the jelly candies anti-sticking, and the taste is relatively simple. Contents of the invention [0003] In order to overcome the deficiencies of the prior art, the invention provides a preparation method of coated marshmallow. [0004] The technical solution adopted in the present invention is mainly: a preparation method of coated marshmallow, comprising the follow...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/54A23G3/00
CPCA23G3/0095A23G3/54A23V2002/00A23V2200/14A23V2250/5022A23V2250/61
Inventor 梁宇纳
Owner 江门澳崎高质食品有限公司
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