Preparation process of self-inflated soft sweets

Abstract

The invention provides a preparation process of self-inflated soft sweets. The self-inflated soft sweets are prepared from, by weight, 20.84%-40.64% of white granulated sugar, 30.42%-50.39% of syrup,0.46%-10.51% of carbonate, 4.53%-14.48% of gelatin, 0.11%-2.11% of an acidulant, 0.05%-1.50% of essence and 0.01%-0.10% of pigment. The preparation process comprises the following steps of a, dissolving the gelatin; b, preparing an acid solution; c, preparing a sugar solution; d, conducting sugar melting and concentrating; e, boiling in a tubular manner, and carrying out vacuum degassing concentration; f, adjusting the color, flavor and acid, and meanwhile achieving inflating; g, conducting pouring; h, conducting drying; i, screening sweets and coating the sweets with oil; and j, packaging thesweets. Alkaline carbonate added into the sugar solution and acidic substances in the acid solution are subjected to a chemical reaction in the process of adjusting the color, flavor and acid, so that carbon dioxide is generated to achieve the purpose of self-inflation of the soft sweets. The preparation process has the advantages of continuous production, simple operation, safety, easiness in control and the like, and can effectively solve the problems such as high cost, complex process, safety, and sanitation arising in the inflation of sweets.

Description

technical field [0001] The invention belongs to the technical field of inflatable candies in the food field, and in particular relates to a preparation process of self-inflating soft candies. Background technique [0002] At present, inflatable candies are generally inflated by compressed air generated by a dedicated air compressor or by high-speed stirring, pressure whipping, and high-pressure extrusion to achieve the inflated effect. Compressed air may contain unhygienic factors such as water and oil, and special equipment and facilities are required for whipping, and the inflation degree of the two methods is not easy to control. Patent Publication No. CN 106572678 A, the patent named "Aerated Candy and Its Manufacturing Method", its It discloses a method of introducing supercritical carbon dioxide into the extruder under high pressure and mixing it into the heated candy mass to achieve the purpose of aeration. This patent also uses physical methods to inflate candies wit...

AI Technical Summary

Problems solved by technology

Compressed air may contain unhygienic factors such as water and oil, and special equipment and facilities are required for whipping, and the inflation degree of the two methods is not easy to control. Patent Publication No. CN 106572678 A, the patent named "Aerated Candy and Its Manufacturing Method", its It discloses a method of introducing supercritical carbon dioxide into the extruder under high pressure and mixing it into the heated candy mass to achieve the purpose of aeration. This patent also uses physical methods to inflate candies with carbon dioxide, but the production process is very complicated. Equipment requirements and high investment

There is also a patent publication number CN 101919481, a patent titled "Cotton-like inflatable candy and its preparation method", which discloses a cotton candy product that uses puffing whipping, pressure extrusion and other processes. method for aerating candies, requiring special pressure vessels and extrusion equipment

In the prior art, in order to achieve the effect of uniformly mixing the gas into the sugar body, it is necessary to mix the air into the sugar liquid by high-speed whipping or through other physical methods such as providing a gas source (supercritical carbon dioxide, compressed air, etc.), resulting in the need for Specific inflatable equipment, and supercritical carbon dioxide also has the defect of very high equipment investment

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