Fruit juice soft sweets coated with collagen casings and preparation method of soft sweets
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A collagen and enteric-coated sugar technology, applied in confectionery, confectionery industry, sugary food ingredients, etc., can solve the problems of brittleness and poor elasticity, and achieve the effect of high plasticity, full packaging, and low melting point.
Inactive Publication Date: 2018-03-23
奇峰(福建)食品有限公司 +1
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Problems solved by technology
Although gellan gum is also used in the patent, the gel texture formed by gellan gum and alginate has poor elasticity and is easy to break
Method used
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Embodiment 1
[0031] The formula of a collagen casing marshmallow is as follows: 22 parts of granulated sugar, 35 parts of glucose syrup, 4 parts of fruit juice, 2 parts of glycerin, 0.5 part of gellan gum, 0.3 part of locust bean gum, 0.3 part of xanthan gum, 0.5 part of citric acid 0.3 part of malic acid, 0.1 part of calcium hydrogen phosphate, appropriate amount of collagen sausage casing, food flavor and pigment, and the rest is water. The water in this embodiment is deionized water.
[0032] The preparation process is as follows:
[0033] Mix gellan gum, locust bean gum, xanthan gum and 5 parts of sugar, add to 25 parts of deionized water, stir evenly, and keep warm at 90°C for 30 minutes;
[0034] After mixing the remaining 17 parts of sugar and 35 parts of glucose syrup, boil the sugar solution A until the soluble solids are at 82-84 Brix;
[0035] After mixing the gellan gum solution and the sugar solution A, boil it further until the syrup solution B with soluble solids at 74-76 ...
Embodiment 2
[0040] The formula of a collagen casing marshmallow is as follows: 22 parts of granulated sugar, 35 parts of glucose syrup, 4 parts of fruit juice, 2 parts of glycerin, 0.5 part of gellan gum, 0.3 part of locust bean gum, 0.3 part of xanthan gum, 0.5 part of citric acid 0.3 part of malic acid, 0.1 part of calcium hydrogen phosphate, 0.05 part of sodium tripolyphosphate, 0.1 part of sodium citrate, appropriate amount of collagen sausage casing, food flavor and pigment, and the rest is water. The present embodiment water is common tap water.
[0041] The preparation process is as follows:
[0042] Mix gellan gum, locust bean gum, xanthan gum and 5 parts of sugar into 25 parts of tap water dissolved with 0.05 part of sodium tripolyphosphate and 0.1 part of sodium citrate, stir evenly, and place at room temperature for more than 30 minutes Fully hydrate the gellan gum, and then dissolve it at 90°C for 30 minutes;
[0043] After mixing the remaining 17 parts of sugar and 35 parts...
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Abstract
The invention discloses fruit juice soft sweets coated with collagen casings and a preparation method of the soft sweets, and belongs to the technical field of food processing. The outermost layer ofthe soft sweets is wrapped with collagen casings. The moisture content of the soft sweets is 20% or above, and pH value of the soft sweets is 4.0 or below. The soft sweets comprise the following components in parts by weight: 16 to 35 parts of white granulated sugar, 30 to 55 parts of glucose syrup, 4 to 15 parts of fruit juice, 2 to 8 parts of glycerol, 0.1 to 1.0 part of gellan gum, 0.1 to 1.0 part of locust bean gum, 0.1 to 1.0 part of xanthan gum, 0.3 to 0.7 part of citric acid, 0.1 to 0.4 part of malic acid, 0.01 to 0.15 part of calcium hydrogen phosphate, and a proper amount of collagencasings, essence for foods and pigment. The preparation method comprises the following steps of: preparing a gellan gum solution, boiling sugar, conducting mixing, heat insulation and stewing, preparing the fruit juice, and conducting blending, filling, kinking, solidification, shearing, drying and packaging. According to the invention, the collagen casings are used for wrapping the fruit juice soft sweets, so that package is novel; mouth feel is chewy; a juice flavor is fully reserved; the soft sweets are delicious with slight sweetness and sour; and variety of the fruit juice can be changedaccording to different taste preferences.
Description
technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a collagen sausage casing marshmallow and a preparation method thereof. Background technique [0002] Gel gum refers to a stable gel-type candy that contains one or more than one gelling agent, relies on colloids to form a network skeleton, and is filled with sugar and water. The colloid is a liquid sol at a high temperature, and a solid gel network at a low temperature, forming an amorphous gel sugar body. Colloids that can be used to make jellybeans include: gelatin, starch, pectin, carrageenan, and agar. At present, China's per capita annual candy consumption is less than 1kg, which is less than 1 / 3 of the world's per capita annual consumption of candy (about 3kg), and there is a lot of room for growth. Since soft candy has many variations in flavor, mouthfeel, color and luster and shape, so the development and research of new nutritious and delicious sof...
Claims
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Application Information
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