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Three-layer inflated gelatin soft sweets

A gel soft candy, aerated layer technology, applied in confectionery, confectionery industry, sugary food ingredients and other directions, can solve the problems of no layering, single chewing taste, etc., and achieve the effect of stable quality and regular shape

Inactive Publication Date: 2018-08-03
成都图径生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Moreover, most gelatinous candies on the market are basically in the shape of various fruits or their fillings, which have a relatively single chewing texture and no sense of hierarchy.

Method used

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  • Three-layer inflated gelatin soft sweets
  • Three-layer inflated gelatin soft sweets
  • Three-layer inflated gelatin soft sweets

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1 Preparation of three-layer air-filled jelly candy of the present invention

[0049] Formula (mass percentage):

[0050] White sugar: 27%

[0051] Malt syrup: 42%

[0052] Sorbitol: 2%

[0053] Gelatin: 2.5%

[0054] Pectin: 0.1%

[0055] Agar: 0.18%

[0056] Juice concentrate: 2.5%

[0057] Lutein Esters: 1%

[0058] Citric acid: 0.28%

[0059] L-malic acid: 0.14%

[0060] Sodium citrate: 0.04%

[0061] Food flavor: 0.12%

[0062] Food coloring: 0.02%

[0063] Drinking water: make up to 100%

[0064] Soak the pectin and agar with drinking water at room temperature for at least 30 minutes, add white sugar, syrup, sorbitol and water, and melt the sugar at 80-95°C. After melting, heat and start to boil the sugar. The temperature of the sugar boils reaches 102-106°C. The concentration of the sugar liquid is measured by a sugar meter (refractometer) between 72-78%, and the sugar boils for about 35-45 minutes. Soak gelatin and 2-3 times of water at 25...

Embodiment 2

[0066] Embodiment 2 Preparation of three-layer aerated jelly jelly of the present invention

[0067] Formula (mass percentage):

[0068] Xylitol: 27%

[0069] Maltitol syrup: 42%

[0070] Sorbitol: 2%

[0071] Gelatin: 2.5%

[0072] Pectin: 0.1%

[0073] Agar: 0.18%

[0074] Casein phosphopeptide: 2%

[0075] Citric acid: 0.28%

[0076] L-malic acid: 0.14%

[0077] Sodium citrate: 0.04%

[0078] Food flavor: 0.12%

[0079] Food coloring: 0.02%

[0080] Drinking water: make up to 100%

[0081] Soak the pectin and agar with drinking water at room temperature for at least 30 minutes, add white xylitol, maltitol syrup, sorbitol and water, and melt the sugar at 80-95°C. After melting, heat and start to boil the sugar. The temperature of the sugar boils reaches 102-106°C. The concentration of the sugar liquid is measured by a sugar meter (refractometer) between 72-78%, and the sugar boils for about 35-45 minutes. Soak the gelatin with 2-3 times of water at 25-70°C until...

Embodiment 3

[0083] Embodiment 3 Preparation of three-layer aerated jelly jelly of the present invention

[0084] Formula (mass percentage):

[0085] FOS: 14%

[0086] Xylo-oligosaccharides: 13%

[0087] Maltitol syrup: 42%

[0088] Sorbitol: 2%

[0089] Gelatin: 2.5%

[0090] Pectin: 0.1%

[0091] Agar: 0.18%

[0092] Gamma-aminobutyric acid: 2%

[0093] Citric acid: 0.28%

[0094] L-malic acid: 0.14%

[0095] Sodium citrate: 0.04%

[0096] Food flavor: 0.12%

[0097] Food coloring: 0.02%

[0098] Drinking water: make up to 100%

[0099] Soak pectin and agar with drinking water at room temperature for at least 30 minutes, add fructo-oligosaccharides, xylo-oligosaccharides, maltitol syrup, sorbitol and water, and melt the sugars at 80-95°C. After melting, heat and start to boil the sugar. The temperature of the sugar boils reaches 102-106°C. The concentration of the sugar liquid is measured by a sugar meter (refractometer) between 72-78%, and the sugar boils for about 35-45 mi...

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Abstract

The invention relates to three-layer inflated gelatin soft sweets, belongs to the technical field of production of sweets, and provides the three-layer inflated gelatin soft sweets. An upper layer anda lower layer are non-inflated layers, the middle layer is an inflated layer, and the inflating density of the middle layer is 0.79-1.05g / ml. The mouth feel of the upper gelatin layer and the lower gelatin layer of the gelatin soft sweets is obviously different from that of the middle core layer, which specifically shows that the upper layer and the lower layer are soft and chewy, and the middlelayer is soft and glutinous. The upper layer and the lower layer have different mouth feel experience from the middle layer in the oral cavity. The three-layer inflated gelatin soft sweets provided bythe invention have high market value and are suitable for promotion and use.

Description

technical field [0001] The invention relates to a three-layer aerated gel soft candy, which belongs to the technical field of candy production. Background technique [0002] As one of the two traditional pillar snack industries in my country, the candy industry has maintained rapid growth. The global annual per capita consumption of candy is about 3kg, while that in my country is only 0.7kg. Therefore, my country's candy market has huge development potential. [0003] Gel jelly candy is characterized by soft texture, full of elasticity and toughness, good chewing feeling, transparent or translucent, and delicious fruit flavor, which is deeply loved by consumers, especially children. Most of the preparation of fudge is gelatin etc. as gelling agent, with syrup or granulated sugar as the main ingredient, adding other auxiliary materials, and brewing to form a unique gel candy. Because soft candy has many variations in flavor, mouthfeel, color and luster, shape, and is liked ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/52A23G3/54A23G3/42A23G3/36
CPCA23G3/36A23G3/42A23G3/52A23G3/54A23V2002/00A23V2250/616A23V2250/642A23V2250/5432A23V2250/5072A23V2250/5024A23V2250/032A23V2250/044A23V2250/1614A23V2250/6422A23V2250/6416A23V2250/55A23V2250/28A23V2250/038A23V2250/62A23V2250/636
Inventor 沈雄义
Owner 成都图径生物科技有限公司
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