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Ponkan mandarin orange gelatin candy and vacuum preparation method thereof

The technology of gel candy and ponkan, which is applied in the field of preparation of ponkan gel candy, can solve the problems of short storage time of ponkan, troublesome raw food, increase social effect and economic effect of ponkan, etc., and achieves suitable taste, increased residence time and good brittleness. Effect

Inactive Publication Date: 2019-09-17
胡江宇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ponkan is deeply loved by consumers, but ponkan has the characteristics of short storage time and troublesome eating raw, so it has many invariants for children to eat. Using ponkan as the main raw material, a ponkan jelly candy has been developed, which can expand the ponkan increase the social and economic effects of ponkan

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of ponkan jelly candy, the steps are as follows:

[0023] 1. Take an appropriate amount of fresh ponkan, wash and peel, crush and pass through a 200-mesh sieve to obtain ponkan pulp, add butylene sebacate to the pulp, and the added amount of butylene sebacate is 0.3% of the mass of ponkan. times.

[0024] 2. Take an appropriate amount of sucrose, maltol and butylene sebacate, and the mass ratio of the sucrose, maltol and butylene sebacate is 1:3:3. Add 1.0 times the amount of water equivalent to the mass of sucrose, heat to 70°C, stir for 40 minutes, vacuum dry at 70°C until the moisture content is 10%, heat to 120°C by infrared, heat for 2 minutes, and rapidly cool to room temperature to obtain sugar cubes.

[0025] 3. Add sugar cubes to the above pulp, soak for 9 hours, and vacuum-dry until the water content is below 5%. The vacuum drying temperature is 50°C and the vacuum degree is 0.7Mpa. Soak the dried candy in fruit pulp again, soak for 9 ho...

Embodiment 2

[0028] A preparation method of ponkan jelly candy, the steps are as follows:

[0029] 1. Take an appropriate amount of fresh ponkan, wash and peel, crush and pass through a 200-mesh sieve to obtain ponkan pulp, add butylene sebacate to the pulp, and the added amount of butylene sebacate is 0.1% of the mass of ponkan. times.

[0030] 2. Take an appropriate amount of sucrose, maltol and butylene sebacate, and the mass ratio of the sucrose, maltol and butylene sebacate is 1:0.1:0.1. Add 0.5 times the amount of water equivalent to the mass of sucrose, heat to 60°C, stir for 20 minutes, vacuum-dry at 60°C until the moisture content is 5%, heat to 120°C by infrared, heat for 1 minute, and quickly cool to room temperature to obtain sugar cubes.

[0031] 3. Add sugar cubes to the above pulp, soak for 6 hours, and vacuum-dry until the water content is below 5%. The vacuum drying temperature is 40°C and the vacuum degree is 0.6Mpa. Soak the dried candy in fruit pulp again, soak for 6 ...

Embodiment 3

[0034] A preparation method of ponkan jelly candy, the steps are as follows:

[0035] 1. Take an appropriate amount of fresh ponkan, wash and peel, crush and pass through a 200-mesh sieve to obtain ponkan pulp, add butylene sebacate to the pulp, and the added amount of butylene sebacate is 0.5% of the mass of ponkan. times.

[0036] 2. Take an appropriate amount of sucrose, maltol and butylene sebacate, and the mass ratio of the sucrose, maltol and butylene sebacate is 1:0.5:0.5. Add 1.5 times the amount of water equivalent to the mass of sucrose, heat to 80°C, stir for 60 minutes, vacuum-dry at 80°C until the moisture content is 15%, heat to 120°C by infrared, heat for 3 minutes, and rapidly cool to room temperature to obtain sugar cubes.

[0037] 3. Add sugar cubes to the above pulp, soak for 12 hours, and vacuum-dry until the water content is below 5%. The vacuum drying temperature is 60°C and the vacuum degree is 0.8Mpa. Soak the dried candy in fruit pulp again, soak for...

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Abstract

The invention discloses a ponkan mandarin orange gelatin candy and a vacuum preparation method thereof. By immersing a specific sucrose candy block in ponkan mandarin orange pulp, a ponkan mandarin orange candy with stable quality and a good taste is formed. By pulverizing mandarin orange and adding butyl succinate, a good immersion effect is achieved; sucrose is prepared into a syrup, then the syrup is dried, and finally infrared heat-treating at 120 DEG C is conducted to obtain the porous and loose candy block; the butyl succinate therein plays a good skeleton role, so that the stability of the ponkan mandarin orange gelatin candy is improved. According to the ponkan mandarin orange gelatin candy and the vacuum preparation method thereof, the ponkan mandarin orange gelatin candy with good stability and good mouthfeel can be obtained, and the preparation method is simple and suitable for industrialization and large-scale production.

Description

technical field [0001] The invention relates to a preparation method of ponkan jelly candy, which belongs to the field of food and health products. Background technique [0002] Ponkan, also known as tangerine, white orange, Mengban orange, and plum orange, is native to my country and is cultivated more in Jiangxi, Fujian, Guangdong, Zhejiang, Guangxi, Taiwan, Sichuan, and Chongqing. Ponkan is divided into hard reed and reed. There are several radial grooves on the top of hard reed, so it is also called Bagua reed, and the fruit is oblate or tall and oblate; there are reeds, the top of the fruit generally has no radial grooves, the fruit is oblate, and the weight and flavor of the fruit are not as good as hard reed. The main characteristics of orange mandarin: medium tree vigor, upright tree, small branch angle of backbone branches; oblate fruit, relatively large, single fruit weight 125-150 grams, large ones can reach more than 250 grams, orange-yellow or orange fruit surf...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/42A23G3/48
CPCA23G3/364A23G3/42A23G3/48
Inventor 胡江宇
Owner 胡江宇
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