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Chewing soft candy containing modified starch and preparation method thereof

A technology of modified starch and soft candy, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems of starch gelation ability and cohesive degree to be studied, and achieve good chewiness, high repeatability, and water-soluble good sex effect

Inactive Publication Date: 2019-08-20
GUANGXI GAOYUAN STARCH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the production of this process, lily starch is directly used in the preparation of soft candies, and the gelling ability and cohesiveness of the starch remain to be studied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A modified starch-containing chewing soft candy contains 30% of the modified starch, and the modified starch is prepared by mixing corn starch and wheat native starch in a ratio of 1:1, and modified to obtain the modified starch.

[0026] The chewing gum also contains the following components by mass percentage: agar 10%, glucose syrup 12%, fruit pulp 10%, white sugar 2%, crystalline cellulose 1%, sorbitol 1%, thickener 0.1%, chlorine Potassium chloride 1%, sodium citrate 0.1%, citric acid 0.1%, edible essence 0.01%, deionized water 32.69%.

[0027] Wherein, the method for preparing modified starch by modification is as follows: weighing corn starch and wheat native starch, adding deionized water whose volume ratio is 5 times the total volume of starch, adding 1% potassium chloride, stirring and mixing to form starch The slurry was stirred at 45° C. for 20 minutes and then sent to a drum dryer for drying. The drying temperature was 170° C. to obtain the modified starch;...

Embodiment 2

[0037] A modified starch-containing chewing soft candy contains 40% of the modified starch, and the modified starch is prepared by mixing corn starch and wheat native starch in a ratio of 4:1, and modified to obtain the modified starch.

[0038] The chewing gum also contains the following components by mass percentage: agar 10%, glucose syrup 12%, fruit pulp 10%, white sugar 2%, crystalline cellulose 1%, sorbitol 4%, thickener 0.1%, chlorine Potassium chloride 1%, sodium citrate 0.1%, citric acid 0.1%, food flavor 0.01% and deionized water 19.69%.

[0039]Wherein, the method for preparing modified starch by modification is as follows: weighing corn starch and wheat native starch, adding deionized water whose volume ratio is 10 times the total volume of starch, adding 3% potassium chloride, stirring and mixing to form starch The slurry was stirred at 50° C. for 30 minutes and then sent to a drum dryer for drying. The drying temperature was 180° C. to obtain the modified starch;...

Embodiment 3

[0049] A modified starch-containing chewing soft candy contains 32% modified starch, and the modified starch is prepared by mixing corn starch and wheat native starch in a ratio of 2:3, and modifying the modified starch.

[0050] The chewing gum also contains the following components by mass percentage: agar 13%, glucose syrup 12%, fruit pulp 12%, white sugar 5%, crystalline cellulose 4%, sorbitol 3%, thickener 0.3%, chlorine 4% potassium chloride, 0.3% sodium citrate, 0.2% citric acid, 0.04% food essence, 14.16% deionized water.

[0051] Wherein, the method for preparing modified starch by modification is as follows: weighing corn starch and wheat native starch, adding deionized water whose volume ratio is 10 times the total volume of starch, adding 2% potassium chloride, stirring and mixing to form starch The slurry was stirred at 50° C. for 25 minutes and then sent to a drum dryer for drying. The drying temperature was 175° C. to obtain the modified starch; the fruit pulp w...

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Abstract

The invention discloses a chewing soft candy containing modified starch and a preparation method thereof. The modified starch is prepared by mixing corn starch and wheat starch in a proportion of 1-4:1-5 to be modified. The modified starch is mixed with agar, glucose syrup, fruit pulp, white granulated sugar, crystalline cellulose, sorbitol, thickener, potassium chloride, sodium citrate, citric acid and other ingredients to prepare the chewing soft candy under a certain process. The modified starch is used as an important component for preparing the skeleton of the chewing soft candy. The modified starch has more branched chains, so that more free water can be fixed, the modified starch has better viscosity and remarkable gelling ability, and the prepared chewing soft candy is good in elasticity and chewiness; the modified starch is strong in gelling ability, good in cohesional strength and good in water solubility, so that the modified starch has good conditions for preparing the chewing soft candy, and then the prepared chewing soft candy is high in stability; and the preparation process is simple and high in repeatability.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a chewing gum containing modified starch and a preparation method thereof. Background technique [0002] Starch is composed of two parts, amylose and amylopectin, and the proportion of the two varies according to the source of raw materials. The molecular weight of amylopectin is larger than that of amylose, so it can fix more free water and has a higher viscosity than amylose. Amylose on the other hand has a low thermal viscosity which favors gel formation as its linear chains tend to form tight bundles, and these advantages are highly desirable in many types of confections, such as gel-type confections . In other words, the gelling effect mainly depends on the content of the straight chain moiety in the starch, and the starch with high branched moiety lacks the gelling power. As a gel chewing gum, the raw materials used in the preparation process require strong gelling ability,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/44A23G3/48
CPCA23G3/42A23G3/44A23G3/48
Inventor 张晋滔张晋源徐远平
Owner GUANGXI GAOYUAN STARCH
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