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Honey candy and preparation method thereof

A honey and candy technology, applied in confectionary, confectionary industry, food science, etc., can solve the problem of less deep processing, and achieve the effect of low dissolution temperature, simple process and high honey content

Inactive Publication Date: 2019-05-07
SHANGHAI GUANSHENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country has become a big beekeeping country in the world, and the output and export volume of honey ranks first in the world, but liquid honey is mainly consumed both domestically and abroad, and there are relatively few deep-processed honey.

Method used

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  • Honey candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A honey candy, comprising the following raw materials: 86% of honey, 2.8% of gelatin, 8% of resistant dextrin, 0.4% of caprylic acid glyceride, 0.2% of white oil, and the balance is water.

[0033] The preparation method of above-mentioned honey candy, comprises the steps:

[0034] (1) Soak the gelatin in 35°C water for 1 hour, measure the water absorption rate after swelling to 130%, take it out, then heat the gelatin after absorbing water to 53°C to form a liquid sol;

[0035] (2) Pour caprylic and capric acid glycerides and white oil into the liquid sol, and use a mixer to mix. The speed of the mixer is 2500 rpm, and the mixing time is 5 minutes to obtain solution 1;

[0036] (3) Heat the honey to 50°C, then mix it with solution 1 in a mixer, control the speed of the mixer to 5000rpm, then slowly pour in the resistant dextrin, mix while pouring, and take samples to test three points Brix, the Brix variance of three points is 1.4%; Obtain sugar body liquid;

[0037]...

Embodiment 2

[0039] A honey candy, comprising the following raw materials: 86.2% of honey, 2% of gelatin, 10% of resistant dextrin, 0.6% of caprylic and capric glycerides, 0.15% of white oil, and the balance is water.

[0040] The preparation method of above-mentioned honey candy, comprises the steps:

[0041] (1) Soak the gelatin in water at 30°C for 1 hour, measure the water absorption rate after swelling to 110%, take it out, then heat the gelatin after absorbing water to 47°C to form a liquid sol;

[0042] (2) Pour caprylic and capric glycerides and white oil into the liquid sol, and use a mixer to mix. The speed of the mixer is 2000 rpm, and the mixing time is 8 minutes to obtain solution 1;

[0043] (3) Heat the honey to 53°C, then mix it with solution 1 in a mixer, control the speed of the mixer to 5300rpm, then slowly pour in the resistant dextrin, mix while pouring, and take samples to test three points Brix, the Brix variance of three points is 1.3%; Obtain sugar body liquid;

...

Embodiment 3

[0047] A honey candy, comprising the following raw materials: 90% of honey, 3% of gelatin, 5% of resistant dextrin, 0.65% of caprylic acid glyceride, 0.3% of white oil, and the balance is water.

[0048]The preparation method of above-mentioned honey candy, comprises the steps:

[0049] (1) Soak the gelatin in water at 30°C for 1 hour, measure the water absorption rate after swelling to 120%, take it out, then heat the gelatin after absorbing water to 53°C to form a liquid sol;

[0050] (2) Pour caprylic and capric acid glycerides and white oil into the liquid sol, and use a mixer to mix. The speed of the mixer is 3000 rpm, and the mixing time is 4 minutes to obtain solution 1;

[0051] (3) Heat the honey to 50°C, then mix it with solution 1 in a mixer, control the speed of the mixer to 5500rpm, then slowly pour in the resistant dextrin, mix while pouring, and take samples to test three points Brix, the Brix variance of three points is 1.4%; Obtain sugar body liquid;

[0052...

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Abstract

The invention relates to a honey candy. The honey candy comprises the following raw materials in parts by mass: 80-90% of honey, 1-5% of gelatin, 5-15% of resistant dextrin, 0.1-0.8% of an emulsifier,0.1-0.5% of white oil and the balance of water. The invention also relates to a preparation method of the honey candy. In the invention, the adding amount of the honey reaches 80-95%, the process issimple, and the content of honey in the prepared solidified honey candy is high. Meanwhile, the temperature is controlled to be low in the manufacturing process, and the original nutrient elements ofthe honey can be preserved.

Description

technical field [0001] The invention relates to the field of food, in particular to a honey candy and a preparation method thereof. Background technique [0002] Honey is a clear or translucent viscous liquid that is also a biologically active natural tonic and sweetener. The main component of honey is sugar, the total sugar content is about 75%, mainly including fructose [0003] (25% to 48%), glucose (25% to 46%), sucrose (0% to 10%) and maltose (0% to 6%), etc.; there are also trace amino acids, yeast, vitamins, enzymes, pollen and Waxy and other ingredients, so honey is considered a natural tonic and medicine. At present, my country has become a big beekeeping country in the world. The output and export volume of honey are the first in the world. However, whether it is domestic or foreign consumption, it is mainly liquid honey, which is relatively seldom processed. [0004] Honey is a sweet, high-viscosity, liquid substance at room temperature. It is affected by seaso...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/44
Inventor 江长源张海荣张利岗乐虓琪胡靖
Owner SHANGHAI GUANSHENGYUAN FOOD
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