High-attachment collagen casing fruit juice jelly drops and preparation method thereof

Abstract

The invention discloses high-attachment collagen casing fruit juice jelly drops and a preparation method thereof. The preparation method of the High-attachment collagen casing fruit juice jelly dropscomprises steps as follows: preparing gelatin sugar powder, a sour liquid, gelatin pieces, casings and fruit juice; and dissolving fructose syrup, adding the gelatin sugar powder, performing heating and stirring, performing decoction until the content of soluble solids is 78-80 Brix, performing cooling to 90 DEG C, adding the gelatin pieces, stirring and mixing the mixture uniformly, continuouslyto add the fruit juice, adjusting the content of soluble solids to 71-73 Brix, filling the casings with the mixture at the temperature of 80-90 DEG C, and rapidly performing cooling and curing to obtain the high-attachment collagen casing fruit juice jelly drops. According to the casing fruit juice jelly drops, the attachment degree of the casings with inside jelly is high, the taste of the casings is improved, the casings cannot be separated from the jelly during chewing, and the collagen casing fruit juice jelly drops taste good and have the texture similar to rind.

Description

technical field [0001] The invention belongs to the technical field of collagen casing jelly candy food processing, and in particular relates to a high-adhesion collagen casing jelly fruit and a preparation method thereof. Background technique [0002] Casing marshmallows refer to gel jelly candies coated with a layer of collagen casings, relying on casings to form a bionic peel, and filling gel jelly candies rely on colloids to form a gel network structure, binding sugar and water in the gel network , forming stable biomimetic gummies. Colloids that can be used to prepare this type of soft candy include: carrageenan, gelatin, low acyl gellan gum, pectin, agar, etc. At present, some sausage-coated soft candies have appeared in the domestic market, breaking the previous barriers of relying on imports. Although there are many colloids for preparing this kind of jelly candy, the degree of adhesion between jelly candy and sausage casings prepared by different colloids is far f...

AI Technical Summary

Problems solved by technology

Although there are many colloids for preparing this kind of jelly candy, the degree of adhesion between jelly candy and sausage casings prepared by different colloids is far from that of the sausage casing. The casing and the gum base are prone to separation during chewing

[0003] Chinese patent CN107821714A discloses a collagen sausage casing marshmallow and a preparation method thereof. It mainly adopts low-acyl gellan gum as the gelling agent. The texture is similar to pulp, but the soft candy prepared by compounding a single low-acyl gellan gum and a thickener is extremely poor in adhesion to the casing, mainly because the surface viscosity of the soft candy is low and cannot effectively adhere to the casing

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