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Optimized marshmallow production process

A production process and marshmallow technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of short shelf life and poor quality of marshmallows, and achieve the effects of stable internal structure, improved quality and extended shelf life

Pending Publication Date: 2021-02-12
广东思维佳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of optimized marshmallow production process, through further optimization, promote the denaturation effect of product itself, gel effect, to solve the problem that the marshmallow produced by above-mentioned existing marshmallow production process has short shelf life and poor quality

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0032] The present embodiment provides a kind of optimized marshmallow production technique, and production technique comprises the following steps:

[0033] (1) Ingredients: Prepare syrup, purified water, white granulated sugar, sorbitol liquid, modified starch, gelatin, food flavor, food coloring, and accurately weigh according to the formula for use;

[0034] (2) Boil sugar: Add denatured starch, purified water, syrup, white granulated sugar, and sorbitol liquid into the sugar pot in order to stir and boil to obtain boiled syrup, which is kept warm for later use;

[0035] (3) Sol: Add gelatin and purified water to the sol tank to keep warm and completely dissolve to obtain a gelatin solution, keep warm for later use;

[0036] (4) Mixing: Add the boiled syrup into the mixing tank through the pipeline, cool down to 60°C, then add the completely dissolved gelatin solution into the mixing tank through the pipeline, keep warm and mix evenly to obtain the mixed syrup, keep it war...

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PUM

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Abstract

The invention provides an optimized marshmallow production process. Through the steps of burdening, sugar boiling, sol dissolving, mixing, inflation molding, aging and packaging detection, the processis optimized, so that bubbles are completely formed in the production process of the marshmallow, the stability of a protective film formed among the bubbles is improved, and moisture and colloid freezing force in a marshmallow body are well retained, so the surface of the marshmallow is compact, elastic, crease-resistant and shrink-resistant, the shelf life of the marshmallow is greatly prolonged, the unique taste of the marshmallow is reserved, and the quality of the marshmallow is effectively improved.

Description

Technical field [0001] The present invention relates to the technical field of marshmallow production, and in particular to an optimized marshmallow production process. Background technique [0002] Marshmallows are highly inflated candies. In the candy industry, their technical content is much higher than that of most candies, and their process control is also more complex. It is made by adding a foaming agent during the manufacturing process and mechanically stirring the sugar body to fill it with countless fine bubbles, forming a product with low density, large volume, loose tissue, changed color and different flavors. [0003] There seems to be little difference between the various forms of marshmallows currently on the market. In fact, this is not the case. Many marshmallows have poor stability. Although there are no problems with hygienic indicators during the shelf life, sensory changes have occurred, such as " Wrinkled skin" or even "shrinkage" may occur. This situa...

Claims

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Application Information

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IPC IPC(8): A23G3/10A23G3/42A23G3/36
CPCA23G3/10A23G3/42A23G3/36
Inventor 陈锦茂王雄宏
Owner 广东思维佳食品有限公司
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