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Red date sandwich soft candy and processing method thereof

A technology for sandwiching soft candy and red dates, which is applied in the confectionery industry, confectionery, food preservation and other directions, can solve the problems of sticky taste, lack of elasticity, easy deformation of appearance and shape, etc., and achieves the effect of improving mechanical properties and enhancing anti-corrosion effect.

Inactive Publication Date: 2018-11-02
ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 1. The taste is sticky, lacks elasticity, and the appearance and shape are easy to change, which fails to give consumers a good taste;
[0005] 2. Single sour taste;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] A kind of jujube-filled soft candy, comprising the following components in parts by weight:

[0054] The skin material includes: white sugar: 40 parts, starch syrup: 60 parts, agar: 2 parts, 0.3 parts of nutritional metal microcapsules, 0.1 parts of lactic acid microcapsules, appropriate amount of water;

[0055] The core material includes: 20 parts of white sugar, 20 parts of starch syrup, 2 parts of pectin, 40 parts of red date jam, 0.1 part of non-metallic microcapsule, 0.2 part of antiseptic microcapsule, and an appropriate amount of water.

[0056] The preparation method is as follows:

[0057] (1) Boil the core material

[0058] After weighing according to the recipe, first mix part of the white sugar and pectin fully, add an appropriate amount of water, heat and dissolve in a pot, then add starch syrup, continue heating to make the sugar liquid boil; then add the rest of the white sugar, add red dates Continue to boil the jam, non-metallic microcapsules, and an...

Embodiment 2

[0088] A kind of jujube-filled soft candy, comprising the following components in parts by weight:

[0089] The skin material includes: white sugar: 40 parts, starch syrup: 60 parts, agar: 2 parts, 0.4 parts of nutritional metal microcapsules, 0.2 parts of lactic acid microcapsules, appropriate amount of water;

[0090] The core material includes: 20 parts of white granulated sugar, 20 parts of starch syrup, 2 parts of pectin, 40 parts of red date jam, 0.2 part of non-metallic microcapsule, 0.3 part of antiseptic microcapsule, and an appropriate amount of water.

[0091] The preparation method is the same as in Example 1.

Embodiment 3

[0093] A kind of jujube-filled soft candy, comprising the following components in parts by weight:

[0094] The skin material includes: 40 parts of white sugar, 60 parts of starch syrup, 2 parts of agar, 0.5 part of nutritional metal microcapsules, 0.2 parts of lactic acid microcapsules, and an appropriate amount of water;

[0095] The core material includes: 20 parts of white granulated sugar, 20 parts of starch syrup, 2 parts of pectin, 40 parts of red date jam, 0.3 part of non-metal microcapsule, 0.3 part of antiseptic microcapsule, and an appropriate amount of water.

[0096] The preparation method is the same as in Example 1.

[0097] The ingredients contained in the finished product testing are shown in the table below

[0098] Element

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PUM

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Abstract

The invention relates to a red date sandwich soft candy and a processing method thereof. The red date sandwich soft candy comprises the following components in parts by weight: the wrapper material includes 30-50 parts of white granulated sugar, 50-70 parts of starch syrup, 1-3 parts of agar, 0.3-0.5 part of nutrient metal microcapsule, 0.1-0.2 part of lactic acid microcapsule and a proper amountof water; and the core material includes 10-30 parts of white granulated sugar, 10-30 parts of starch syrup, 1-3 parts of pectin, 30-50 parts of red date jam, 0.1-0.3 part of non-metal microcapsule, 0.2-0.5 part of anti-corrosion microcapsule and a proper amount of water. The method has improves the microstructure of the food, and adds more metal mineral nutrient elements into the system in addition to changing the texture of the soft candy and improving the mechanical property of the soft candy. The taste of the sandwich soft candy is adjusted by using the acid formed by the fermentation of the lactic acid bacteria. The non-metal microcapsule is used for embedding non-metal nutrient components so as to achieve the purpose of improving the nutrient content. The anti-corrosion microcapsuleis added into red date pulp so as to achieve the effect of enhancing the anti-corrosion effect.

Description

technical field [0001] The invention belongs to the field of food, and relates to a stuffed candy, in particular to a jujube stuffed candy and a processing method thereof. Background technique [0002] Candy is a kind of snack food that has been popular for a long time, especially deeply loved by teenagers. The stuffed candy is a large category of candies. With the improvement of people's living standards and the enhancement of health care awareness, people have higher and higher requirements for the quality of sandwiched jelly candies. In addition to considering good taste, they are more developed towards the direction of health food and therapeutic functions. [0003] The disadvantages of traditional candies are as follows: [0004] 1. The taste is sticky, lacks elasticity, and the appearance and shape are easy to change, which fails to give consumers a good taste; [0005] 2. Single sour taste; [0006] 3. Corruption measures are slightly simpler. [0007] Through se...

Claims

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Application Information

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IPC IPC(8): A23G3/54A23G3/48A23G3/44A23G3/36A23G3/46A23G3/42A23G3/40A23L3/3571A23L3/3562A23L3/358A23L3/3544A23L3/3517
CPCA23G3/36A23G3/362A23G3/364A23G3/366A23G3/368A23G3/40A23G3/42A23G3/44A23G3/46A23G3/48A23G3/54A23L3/3517A23L3/3544A23L3/3562A23L3/3571A23L3/358A23V2002/00A23V2200/10A23V2250/5488A23V2250/1578A23V2250/1642A23V2250/1592A23V2250/5026A23V2250/511A23V2250/18A23V2250/70A23V2250/06A23V2250/54A23V2250/5116A23V2250/192A23V2250/21
Inventor 李喜宏李文瀚杨维巧张宇峥朱刚唐先谱
Owner ZHONGXI TIANJIN JUJUBE TECH ENG CENT
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