Milk mineral salt dha jelly candy and manufacturing method thereof
A technology of milk mineral salt and gel jelly candy, which is applied in confectionary, confectionery industry, food science, etc. It can solve the problems of poor thermal stability, soft candy hardness and chewiness decrease, chewiness and elasticity, etc. Achieve good thermal stability, improve absorption and utilization, uniform and delicate texture
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Embodiment 1
[0028] Embodiment 1, a kind of milk mineral salt DHA jelly candy
[0029] The milk mineral salt DHA jelly jelly is composed of the following components and their mass parts: 0.5 part of milk mineral salt, 0.2 part of algae oil DHA, 2.5 parts of gelling agent, 1 part of flavor regulator, 30 parts of glucose syrup, 0.5 part of casein phosphopeptide, 1 part of calcium gluconate, 25 parts of white granulated sugar and 25 parts of water; said gel consists of gelatin, sodium alginate, konjac gum and guar gum in mass ratio 10:9:5: 2 composition; the flavor regulator is composed of citric acid and L-malic acid in a mass ratio of 2:11.
[0030] The soft manufacturing method of described milk mineral salt DHA gel is:
[0031] S1 Add water to the gel, the amount of water added is twice the mass of the gel, heat to 60°C, keep warm for 1 hour, and get the glue;
[0032] S2 Add water to the flavor modifier, the amount of water added is 1.5 times the quality of the flavor modifier, stir ev...
Embodiment 2
[0036] Embodiment 2, a kind of milk mineral salt DHA jelly
[0037] The milk mineral salt DHA gel jelly is composed of the following components and their mass parts: 1 part of milk mineral salt, 0.4 part of algae oil DHA, 4 parts of gelling agent, 1.5 parts of flavor regulator, and 40 parts of glucose syrup , 1 part of casein phosphopeptide, 3 parts of calcium gluconate, 32 parts of white granulated sugar and 30 parts of water; the gel is composed of gelatin, sodium alginate, konjac gum and guar gum in a mass ratio of 15:7:3 :1 composition; the flavor regulator is composed of citric acid and L-malic acid in a mass ratio of 5:8.
[0038] The soft manufacturing method of described milk mineral salt DHA gel is:
[0039] S1 Add water to the gel, the amount of water added is 3 times the mass of the gel, heat to 70°C, keep it warm for 2 hours, and get the glue;
[0040] S2 Add water to the flavor modifier, the amount of water added is 1.5 times the quality of the flavor modifier, ...
Embodiment 3
[0044] Embodiment 3, a kind of milk mineral salt DHA jelly candy
[0045] The milk mineral salt DHA jelly candy is composed of the following components and their mass parts: 0.8 parts of milk mineral salt, 0.3 parts of algae oil DHA, 3 parts of gelling agent, 1.2 parts of flavor regulator, and 36 parts of glucose syrup , 0.7 part of casein phosphopeptide, 2 parts of calcium gluconate, 28 parts of white granulated sugar and 28 parts of water; the gel is composed of gelatin, sodium alginate, konjac gum and guar gum in a mass ratio of 14:8:4 : 1 composition; the flavor regulator is composed of citric acid and L-malic acid in a mass ratio of 3:10.
[0046] The soft manufacturing method of described milk mineral salt DHA gel is:
[0047] S1 Add water to the gel, the amount of water added is 2.5 times the mass of the gel, heat to 65°C, keep warm for 1.5h, to obtain the glue;
[0048] S2 Add water to the flavor modifier, the amount of water added is 1.5 times the quality of the flavo...
PUM
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Abstract
Description
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Application Information
![application no application](https://static-eureka.patsnap.com/ssr/23.2.0/_nuxt/application.06fe782c.png)
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