Sandwich soft sweet product and preparation method thereof
By using sandwich fudge products composed of an outer gel matrix layer and an inner core embedding layer, combined with plant sugar substitutes, a variety of nutrients and concentrated vegetable juice formulas, the problem of sandwich fudges improving nutritional value and health while ensuring taste and quality, achieving healthy, nutritious and delicious effects.
Patent Information
- Application Number
- CN202410914427.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-07-09
- Publication Date
- 2025-03-14
AI Technical Summary
How to further improve the nutritional value and health of sandwich fudge while ensuring taste and quality to meet consumers' needs for healthy food.
Sandwich fudge products consisting of an outer gel matrix layer and an inner core embedding layer are used. The outer gel matrix layer contains sweeteners, gel agents, concentrated vegetable juices and sour taste agents. The inner core embedding layer is rich in a variety of nutrients, such as lilies, yam, mulberries, etc., and is prepared by steaming and drying processes such as water.
It realizes the health, nutrition and delicious advantages of sandwich fudge, reduces calorie and sugar content, is suitable for diabetics and people with weight loss, the product is safe and non-toxic side effects, is easy to carry, and is suitable for large-scale industrial production.
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Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of food science, and particularly relates to a sandwich soft candy product and a preparation method thereof. Background Art
[0002] Gel candy, or soft candy as we often call it, is popular among consumers for its unique taste and diverse flavors. In the early days, the production of soft candy mainly relied on starch biomass with high amylose content or fruits with rich pectin content. With the development of science and technology and the increasing demand of consumers for healthy food, the formula and production technology of gel candy have also been improved and innovated.
[0003] In recent years, as a new type of soft candy product, sandwich soft candy has attracted much attention in the market. Sandwich soft candy not only inherits the advantages of traditional soft candy, such as soft taste and bright color, but also brings consumers a richer taste experience by adding various fillings such as jams and juices. At present, sandwich soft candy has become a highlight of the candy market and has shown huge market potential.
[0004] However, as consumers' requirements for food quality and health continue to increase, the production of soft candies is also facing new challenges. How to further improve the nutritional value and health of soft candies while ensuring taste and quality has become an urgent problem to be solved in the candy industry. To this end, many companies have begun to explore new production processes and raw material formulas to meet consumer needs.
[0005] In the production process of filling soft candy, it is very important to choose the right raw materials and formula. Food glue and starch syrup are the main gelling agents, and the selection of their types and proportions directly affects the taste and texture of soft candy. At the same time, adding the right amount of natural sweeteners and functional ingredients can not only improve the taste and nutritional value of soft candy, but also meet consumers' demand for healthy food.
[0006] In addition to the selection of raw materials and formula, the production process is also a key factor affecting the quality of soft candy. During the production process, parameters such as temperature, humidity and time need to be strictly controlled to ensure that the soft candy can gel evenly and stably. At the same time, attention should also be paid to the method and proportion of adding the filling to ensure that the soft candy reaches the best state in terms of taste and quality. Summary of the invention
[0007] The object of the present invention is to provide a filling soft candy product and a preparation method thereof. The filling soft candy consists of an outer gel matrix layer and an inner core embedding layer, wherein the inner core embedding layer is rich in various nutrients, and the outer gel matrix layer has good taste and nutritional value.
[0008] The specific technical solutions are as follows: A healthy soft candy with a filling, characterized in that the soft candy with a filling consists of an outer gel matrix layer and an inner core embedding layer, wherein the inner core embedding layer accounts for 5%-40% of the weight of the soft candy with a filling and contains the following components in parts by weight: 10-30 parts of a sweetener, 40-120 parts of nutrients and 0-100 parts of water; the outer gel matrix layer contains the following components in parts by weight: 5-20 parts of a sweetener, 4-80 parts of a gelling agent, 0-150 parts of concentrated vegetable juice, 5-40 parts of a sour agent and 0-100 parts of water.
[0009] The nutrients in the inner core embedding layer include one or more of lily, yam, mulberry, Euryale ferox, Alpinia oxyphylla, walnut, hawthorn, cassia seed, orange peel, chrysanthemum and wolfberry. These ingredients have multiple health functions, such as moistening the lungs and relieving cough, strengthening the spleen and stomach, and nourishing the kidneys and improving intelligence.
[0010] The sweetener is a plant sugar substitute, selected from one or more of sorbitol, erythritol, trehalose, mannitol, maltitol, xylitol, erythritol, isomaltose, isomalt, stachyose, galacto-oligosaccharide, fructo-oligosaccharide, xylitol oligosaccharide, sorbitol syrup, maltitol syrup, etc. These plant sugar substitutes have the advantages of low calories and no increase in blood sugar, and are suitable for diabetic patients and people who want to lose weight.
[0011] The gelling agent is one or more of cassava starch, corn starch, mung bean starch, etc. These gelling agents have good gelling properties and stability, and can ensure the taste and shape of the soft candy.
[0012] The concentrated vegetable juice is one or more of carrot juice, lime juice, mulberry juice, etc. These concentrated vegetable juices not only increase the nutritional value of the soft candy, but also give the soft candy a unique taste and flavor.
[0013] The acidulant is selected from one or more of citric acid, malic acid, lactic acid, sodium citrate, sodium lactate, vitamin C, etc. These acidulants can adjust the taste of the soft candy and make it more refreshing.
[0014] The method for preparing the center-filled soft candy of the present invention comprises the following steps: Step 1, preparation of the inner core embedding layer: prepare lily, yam and walnut into ultrafine powder, extract mulberry, hawthorn, orange peel, chrysanthemum and wolfberry into extract, and prepare Euryale ferox, Alpinia oxyphylla and Cassia seed into extract powder. Absorb the extract with powder, add plant sugar substitute, steam in water and set aside.
[0015] Step 2, preparation of the outer gel matrix layer: mix cassava starch, corn starch, mung bean starch, etc. in a certain proportion, add water to swell for 20 to 60 minutes, add sweetener, concentrated vegetable juice and acidulant to obtain a gel matrix solution for later use.
[0016] Step 3, product molding: add the above gel matrix solution into the mold and steam it for 10 to 30 minutes to make it have a certain viscosity but not completely solid, then add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution, continue steaming for 10 to 30 minutes to form.
[0017] Step 4, drying and polishing: drying the obtained soft candy at a drying temperature of 20-60° C. and a relative humidity of 10%-70% RH, demolding and polishing the dried soft candy to obtain the soft candy.
[0018] The beneficial effects of the present invention are: The sandwich soft candy product of the present invention not only has a rich taste, but also is rich in multiple nutrients, and has the advantages of being healthy, nutritious and delicious. At the same time, the plant sugar substitute is used as a sweetener, which reduces the calories and sugar content of the soft candy. In addition, the sandwich soft candy product prepared by the present invention is safe, has no toxic side effects, is easy to carry, is easy to take, and the preparation method is simple to operate, has a low production cost, and is suitable for large-scale industrial production. DETAILED DESCRIPTION
[0019] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention. Example
[0020] In the preparation of the soft candy in this embodiment, the formula of the inner core embedding layer is 10 parts of sorbitol, 40 parts of lily superfine powder, and 5 parts of purified water, and the formula of the outer gel matrix layer is 10 parts of trehalose, 30 parts of cassava starch, 50 parts of lime juice, 10 parts of sodium citrate, and 10 parts of water, calculated by weight.
[0021] The filling soft candy of this embodiment is prepared according to the following preparation method: Step 1, preparation of the inner core embedding layer: prepare lily into ultrafine powder, add 10 parts of sorbitol, steam for 30 minutes, and set aside; Step 2, preparing the outer gel matrix layer: add water to 30 parts of cassava starch, swell for 30 minutes, then add 10 parts of trehalose, 50 parts of lime juice and 10 parts of sodium citrate to obtain a gel matrix solution for later use; Step 3, product molding: add the above gel matrix solution into the mold and steam it for 10 minutes to make it have a certain viscosity but not completely solid, then add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution, continue steaming for 10 minutes to form.
[0022] Step 4, drying and polishing: drying the obtained center-filled soft candy at a drying temperature of 40° C. and a relative humidity of 40% RH, demolding and polishing the dried center-filled soft candy to obtain center-filled soft candy. Example
[0023] In the preparation of the soft candies in this embodiment, calculated by weight, the formula of the inner core embedding layer is 15 parts of trehalose, 60 parts of walnut ultrafine powder, 20 parts of Alpinia oxyphylla extract powder, and 10 parts of purified water, and the formula of the outer gel matrix layer is 20 parts of maltitol, 20 parts of corn starch, 30 parts of mung bean starch, 30 parts of carrot juice, 15 parts of citric acid, and 30 parts of water.
[0024] The filling soft candy of this embodiment is prepared according to the following preparation method: Step 1, preparation of the inner core embedding layer: prepare walnut into ultrafine powder, prepare Alpinia oxyphylla kernel into extract powder, add 15 parts of trehalose, steam for 40 minutes, and set aside; Step 2, preparing the outer gel matrix layer: add water to 20 parts of corn starch and 30 parts of mung bean starch, swell for 50 minutes, then add 20 parts of maltitol, 30 parts of carrot juice and 15 parts of citric acid to obtain a gel matrix solution for later use; Step 3, product molding: add the above gel matrix solution into the mold and steam it for 15 minutes to make it have a certain viscosity but not completely solid, then add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution, continue steaming for 20 minutes, and mold.
[0025] Step 4, drying and polishing: drying the obtained center-filled soft candy at a drying temperature of 50° C. and a relative humidity of 50% RH, demolding and polishing the dried center-filled soft candy to obtain center-filled soft candy. Example
[0026] In this embodiment, calculated by weight, the formula of the inner core embedding layer is 20 parts of isomaltooligosaccharide, 50 parts of yam ultrafine powder, 15 parts of wolfberry extract, and 8 parts of purified water, and the formula of the outer gel matrix layer is 15 parts of sorbitol syrup, 40 parts of mung bean starch, 40 parts of mulberry juice, 5 parts of lactic acid, and 20 parts of water.
[0027] The specific preparation steps are as follows: Step 1, preparation of the inner core embedding layer: prepare the yam into ultrafine powder, prepare the wolfberry into an extract, add 20 parts of oligomalto-oligosaccharide, steam for 25 minutes, ensure that all ingredients are fully mixed and set aside; Step 2, preparation of the outer gel matrix layer: add 40 parts of mung bean starch into water and swell for 25 minutes, then add 15 parts of sorbitol syrup, 40 parts of mulberry juice and 5 parts of lactic acid, stir evenly to obtain a gel matrix solution for later use; Step 3, product molding: add the above gel matrix solution into the mold and steam it for 12 minutes. When it becomes semi-solid, add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution. Continue steaming for 15 minutes to ensure that the inner and outer layers are fully fused and formed. Step 4, drying and polishing: Dry the obtained soft candy at a drying temperature of 35°C and a relative humidity of 30% RH until the surface is dry and has a certain hardness. Then demold and polish to obtain a soft candy with a smooth surface and attractive color. Example
[0028] In this example, we further adjusted the formula and preparation process to explore different tastes and flavors. According to the weight percentage, the formula of the inner core embedding layer is 10 parts of oligoxylitol, 30 parts of Euryale ferox extract powder, 25 parts of hawthorn extract, and 6 parts of purified water, and the formula of the outer gel matrix layer is 12 parts of maltitol slurry, 25 parts of cassava starch, 60 parts of carrot juice, 8 parts of malic acid, and 15 parts of water.
[0029] The specific preparation steps are as follows: Step 1, preparation of the inner core embedding layer: prepare the extract powder of Gorgon fruit and the extract of Hawthorn fruit, add 10 parts of oligoxylitol, steam for 35 minutes, ensure that all ingredients are fully mixed and set aside; Step 2, preparing the outer gel matrix layer: add water to 25 parts of cassava starch, swell for 20 minutes, add 12 parts of maltitol slurry, 60 parts of carrot juice and 8 parts of malic acid, stir evenly to obtain a gel matrix solution, and set aside; Step 3, product molding: add the above gel matrix solution into the mold and steam it for 18 minutes. When it becomes semi-solid, add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution. Continue steaming for 25 minutes to ensure that the inner and outer layers are fully fused and formed. Step 4, drying and polishing: Dry the obtained soft candy at a drying temperature of 45°C and a relative humidity of 45% RH until its surface is dry and has a certain hardness. Then demold and polish to obtain soft candy with a unique taste and flavor.
[0030] Ordinary soft candy is prepared, which is composed of the following components in weight ratio: 10 parts of sorbitol, 40 parts of lily superfine powder, 10 parts of trehalose, 30 parts of tapioca starch, 50 parts of lime juice, 10 parts of sodium citrate and 15 parts of water.
[0031] The steps for making the ordinary soft candy are as follows: Step 1, preparation of glue solution: weigh the above gelling agent and water to dissolve, and after fully dissolving, obtain glue solution; Step 2, blending: mixing the above sweeteners with purified water, heating them to completely dissolve them, and keeping the resulting sugar solution warm for later use; adding glue, lime juice, lily ultrafine powder, and sodium citrate to the sugar solution, blending and dissolving them to obtain a blended liquid; Step 3, steaming and molding: pour the prepared liquid into the mold, steam for 40 minutes, and mold; Step 4, drying and polishing: drying the obtained common soft candy at a drying temperature of 40° C. and a relative humidity of 40% RH; demolding and polishing the dried soft candy to obtain common soft candy.
[0032] Ordinary soft candy is prepared, which is composed of the following components in weight ratio: 15 parts of trehalose, 60 parts of superfine walnut powder, 20 parts of Alpinia oxyphylla extract powder, 20 parts of maltitol, 20 parts of corn starch, 30 parts of mung bean starch, 30 parts of carrot juice, 15 parts of citric acid, and 28 parts of water.
[0033] The steps for making the ordinary soft candy are as follows: Step 1, preparation of glue solution: weigh the above gelling agent and water to dissolve, and after fully dissolving, obtain glue solution; Step 2, blending: mixing the above sweeteners with purified water, heating them to completely dissolve them, and keeping the resulting sugar solution warm for later use; adding glue, carrot juice, walnut ultrafine powder, Alpinia oxyphylla extract powder, and citric acid to the sugar solution, blending and dissolving them to obtain a blended liquid; Step 3, steaming and molding: pour the prepared liquid into the mold, steam for 60 minutes, and mold; Step 4, drying and polishing: drying the obtained common soft candy at a drying temperature of 50° C. and a relative humidity of 50% RH; demolding and polishing the dried soft candy to obtain common soft candy.
[0034] Common soft candy is prepared, which is composed of the following components in weight ratio: 20 parts of isomaltooligosaccharide, 15 parts of sorbitol syrup, 50 parts of yam superfine powder, 15 parts of wolfberry extract, 40 parts of mung bean starch, 40 parts of mulberry juice, 5 parts of lactic acid and 28 parts of water.
[0035] The steps for making the ordinary soft candy are as follows: Step 1, preparation of glue solution: weigh the above gelling agent and water to dissolve, and after fully dissolving, obtain glue solution; Step 2, blending: mixing the above sweeteners with purified water, heating them to completely dissolve them, and keeping the resulting sugar solution warm for later use; adding gelatin solution, mulberry juice, yam ultrafine powder, wolfberry extract, and lactic acid to the sugar solution, blending and dissolving them to obtain a blended liquid; Step 3, steaming and molding: pour the prepared liquid into the mold, steam for 75 minutes, and mold; Step 4, drying and polishing: drying the obtained common soft candy at a drying temperature of 35° C. and a relative humidity of 30% RH; demolding and polishing the dried soft candy to obtain common soft candy.
[0036] Ordinary soft candy is prepared, which is composed of the following components in weight ratio: 10 parts of oligoxylitol, 12 parts of maltitol slurry, 30 parts of Euryale ferox extract powder, 25 parts of hawthorn extract, 25 parts of cassava starch, 60 parts of carrot juice, 8 parts of malic acid and 20 parts of water.
[0037] The steps for making the ordinary soft candy are as follows: Step 1, preparation of glue solution: weigh the above gelling agent and water to dissolve, and after fully dissolving, obtain glue solution; Step 2, blending: mixing the above sweeteners with purified water, heating them to completely dissolve them, and keeping the resulting sugar solution warm for later use; adding gelatin solution, carrot juice, Euryale ferox extract powder, hawthorn extract, and malic acid to the sugar solution, blending and dissolving them to obtain a blended liquid; Step 3, steaming and molding: pour the prepared liquid into the mold, steam for 70 minutes, and mold; Step 4, drying and polishing: drying the obtained common soft candy at a drying temperature of 45° C. and a relative humidity of 45% RH; demolding and polishing the dried soft candy to obtain common soft candy.
[0038] Sensory evaluation: The evaluation panel consisted of 20 people. They evaluated and scored the products based on four aspects: chewing sensation, taste, shape, and overall preference. The average value was taken as the final score. The evaluation index score sheet is shown in Table 1, and the results are shown in Table 2.
[0039] Table 1 Sensory evaluation index score table
[0040] Table 2 Sensory evaluation scores of the soft candies with fillings in the present invention and the ordinary soft candies in the comparative example
[0041] It can be seen from Table 2 that the soft candy with a filling of the present invention is popular among the public in terms of both taste and appearance, satisfying people's pursuit of taste and visual enjoyment.
[0042] Texture analysis experiment: Use a texture analyzer to test the hardness, elasticity, and cohesion of the finished soft candy, and analyze its chewiness and adhesiveness (Note: adhesiveness = hardness * cohesion; chewiness = hardness * cohesion * elasticity). The results are shown in Table 3.
[0043] Table 3 Texture analysis results of the soft candies with fillings in the present invention and the ordinary soft candies in the comparative examples
[0044] From the data in Table 3, we can clearly see that the center-filled soft candy of the present invention performs well in terms of texture characteristics. Compared with ordinary soft candy, it has a better taste and a softer texture, which makes it easier to be liked and accepted by consumers. This unique texture characteristic makes the center-filled soft candy of the present invention more competitive in the market, and also makes it easier for consumers to have the intention to buy again after tasting it. Therefore, the advantages of the center-filled soft candy of the present invention in terms of texture characteristics undoubtedly provide strong support for its promotion and sales in the market.
Claims
1. A filling soft candy product and a preparation method thereof, characterized in that: The sandwich soft candy consists of an outer gel matrix layer and an inner core embedding layer, wherein the inner core embedding layer accounts for 5%-40% of the weight of the sandwich soft candy and contains the following components in parts by weight: 10-30 parts of sweetener, 40-120 parts of nutrients and 0-100 parts of water; and the outer gel matrix layer contains the following components in parts by weight: 5-20 parts of sweetener, 4-80 parts of gelling agent, 0-150 parts of concentrated vegetable juice, 5-40 parts of acidulant and 0-100 parts of water.
2. The soft candy as claimed in claim 1, wherein the nutrients of the inner core embedding layer include one or more of lily, yam, mulberry, Euryale ferox, Alpinia oxyphylla, walnut, hawthorn, cassia seed, orange peel, chrysanthemum and wolfberry.
3. The soft candy as claimed in claim 1, wherein the sweetener is a plant sugar substitute, selected from one or more of sorbitol, erythritol, trehalose, mannitol, maltitol, xylitol, erythritol, isomaltose, isomaltulose, stachyose, galacto-oligosaccharides, fructo-oligosaccharides, xylitol, sorbitol syrup, maltitol syrup and the like.
4. The center-filled soft candy according to claim 1, wherein the gelling agent is one or more of tapioca starch, corn starch, mung bean starch and the like.
5. The center-filled soft candy according to claim 1, wherein the concentrated vegetable juice is one or more of carrot juice, lime juice, mulberry juice and the like.
6. The center-filled soft candy according to claim 1, wherein the acidulant is selected from one or more of citric acid, malic acid, lactic acid, sodium citrate, sodium lactate, vitamin C and the like.
7. A filling soft candy product according to claims 1 to 6, characterized in that: The preparation method comprises the following steps: Step 1, preparing the inner core embedding layer: preparing lily, yam and walnut into ultrafine powder, extracting mulberry, hawthorn, orange peel, chrysanthemum and wolfberry into extract, preparing Euryale ferox, Alpinia oxyphylla and Cassia seed into extract powder, absorbing the extract with powder, adding plant sugar substitute, steaming for 30-60 minutes, and setting aside; Step 2, preparing the outer gel matrix layer: mix cassava starch, corn starch, mung bean starch, etc. in a certain proportion, add water to swell for 20 to 60 minutes, add sweetener, concentrated vegetable juice and acidulant to obtain a gel matrix solution, and set aside; Step 3, product molding: add the above gel matrix solution into the mold and steam it for 10 to 30 minutes to make it have a certain viscosity but not completely solid, then add the inner core embedding layer, and then fill the rest of the mold with the gel matrix solution, continue steaming for 10 to 30 minutes to form.
8. Step 4, drying and polishing: drying the obtained soft candy at a drying temperature of 20-60° C. and a relative humidity of 10%-70% RH, demolding and polishing the dried soft candy to obtain soft candy.