Tea sugar and production process thereof

Abstract

The invention discloses a tea sugar and a production process of the tea sugar. Comprising the following raw materials in parts by weight: 20 to 40 parts of malt syrup, 15 to 30 parts of white granulated sugar, 10 to 25 parts of crystalline trehalose, 1 to 5 parts of gelatin, 10 to 30 parts of concentrated fruit juice, 5 to 12 parts of sorbitol liquid, 0.5 to 2 parts of carrageenan, 0.5 to 2 parts of pectin, 2.5 to 3.5 parts of green tea powder, 0.1 to 0.5 part of citric acid, 0.1 to 0.5 part of sodium citrate, 0.1 to 0.5 part of DL-malic acid, 0.05 to 0.2 part of vitamin C, 0.001 to 0.005 part of lemon yellow, 0.001 to 0.005 part of fruit green and 0.1 to 0.5 part of edible essence. The raw materials are subjected to pretreatment, syrup boiling, blending and mixing, color mixing and seasoning, forming and packaging, and the tea sugar which is rich in flavor, rich in taste and balanced in nutrition is obtained.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to tea candy and a production process thereof. Background Art

[0002] Tea candies, a food that combines the flavor of tea with candy, are popular among consumers. However, current tea candies on the market suffer from weak flavor, a monotonous taste, and limited nutritional content. Most tea candies simply contain a small amount of tea, failing to fully express the unique aroma and flavor of tea. They also lack depth of flavor and nutritional value. Summary of the Invention

[0003] In order to solve the above technical problems, the present invention provides a tea candy and a production process thereof. Through a specific raw material formula and production process, the problems of insufficient flavor, single taste, and limited nutrition of existing tea candies are solved, and tea candy with rich flavor, rich taste, and balanced nutrition is prepared.

[0004] The purpose of the present invention is achieved through the following technical solutions: First, the present invention provides a tea candy, which comprises the following raw materials, by weight: 20-40 parts of maltose syrup, 15-30 parts of white sugar, 10-25 parts of crystalline trehalose, 1-5 parts of gelatin, 10-30 parts of concentrated fruit juice, 5-12 parts of sorbitol liquid, 0.5-2 parts of carrageenan, 0.5-2 parts of pectin, 2.5-3.5 parts of green tea powder, 0.1-0.5 parts of citric acid, 0.1-0.5 parts of sodium citrate, 0.1-0.5 parts of DL-malic acid, 0.05-0.2 parts of vitamin C, 0.001-0.005 parts of tartrate, 0.001-0.005 parts of fruit green, and 0.1-0.5 parts of edible flavoring.

[0005] Furthermore, the concentrated fruit juice is at least one of cantaloupe juice, apple juice, citrus juice, green grape juice, purple grape juice, kiwi juice, mango juice, pineapple juice, watermelon juice, pomegranate juice, strawberry juice, and peach juice, and the original fruit juice in the concentrated fruit juice is ≥65wt.%.

[0006] Secondly, the present invention provides a production process for the above-mentioned tea candy, comprising the following steps: Raw material pretreatment: Pass the green tea powder through an 80-100 mesh sieve; Soak gelatin in 4-6 times the amount of 40-50℃ warm water to swell; Mix carrageenan and pectin with 2-4 times the amount of white sugar respectively; Cook the syrup: Add maltose syrup, sugar, crystalline trehalose, and sorbitol to a boiling pot, stir at 60-80 rpm, heat over medium heat to 110-120°C, and boil for 15-25 minutes. Mixing: At 80-90°C, add the swollen gelatin, concentrated fruit juice, mixed carrageenan and pectin, and weighed citric acid, sodium citrate, DL-malic acid, and vitamin C in sequence, and stir at 80-100 rpm for 8-12 minutes; Color and seasoning: Add lemon yellow and fruit green for coloring and edible flavoring for seasoning; Molded packaging: The prepared sugar solution is poured into a mold, cooled and formed, sprayed with coating, and packaged to obtain the finished tea candy.

[0007] Furthermore, in the raw material pretreatment step, the water content of the gelatin after swelling is detected to be 220-240%.

[0008] Furthermore, in the step of boiling the syrup, the syrup concentration is 75°Bx-80°Bx, and the viscosity is 100-150 mPa·s.

[0009] Furthermore, in the mixing step, the pH value of the sugar solution is monitored in real time during the stirring process and is controlled between 4.3-4.5.

[0010] Furthermore, in the molding step, the cooling molding is performed by cooling at 20-30° C. for 10-20 minutes, and the hardness of the tea candy after cooling molding is 85-95N.

[0011] Furthermore, in the molding and packaging step, the coating is done using a fully automatic sugar coating machine at a drum speed of 30-40 rpm and a spray pressure of 0.3-0.4 MPa. The thickness of the coating on the surface of the tea candy is controlled at 0.05-0.1 mm, and the coating layer is a carnauba wax layer.

[0012] The beneficial effects of the present invention are: Unique flavor: The tea candy of the present invention can fully display the fragrance and unique flavor of Longjing green tea by adding ≥2.5% Longjing (green tea powder). At the same time, it is combined with concentrated cantaloupe juice and concentrated apple juice to give the tea candy a sweet fruity aroma, forming a unique complex flavor with rich taste layers. Excellent taste: The reasonable combination of sweeteners such as maltose syrup, white sugar, crystalline trehalose, and the use of colloids such as gelatin, carrageenan, and pectin give the tea candy good toughness and elasticity, with a soft and glutinous taste that does not stick to the teeth. Rich in nutrition: Concentrated juice is ≥65% based on original juice, rich in various vitamins and minerals. At the same time, the added vitamin C further enhances the nutritional value of tea candy, making it a nutritionally balanced snack. Good stability: through reasonable selection of raw materials and optimization of production process, the tea candy of the present invention can maintain good shape and flavor during storage and is not easy to deform or deteriorate. DETAILED DESCRIPTION

[0013] In order to further understand the present invention, preferred embodiments of the present invention are described below in conjunction with examples. However, it should be understood that these descriptions are only for further illustrating the features and advantages of the present invention, rather than limiting the claims of the present invention.

[0014] The reagents and instruments used in the present invention without manufacturer indication are all conventional products that can be purchased from the market.

[0015] Example 1 Raw material preparation Prepare the following ingredients by weight: 20 parts maltose syrup, 15 parts white sugar, 10 parts crystalline trehalose, 1 part gelatin, 8 parts concentrated cantaloupe juice, 8 parts concentrated apple juice, 5 parts sorbitol solution, 0.5 parts carrageenan, 0.5 parts pectin, 2.5 parts Longjing (green tea powder), 0.1 parts citric acid, 0.1 parts sodium citrate, 0.1 parts DL-malic acid, 0.05 parts vitamin C, 0.001 parts tartrazine, 0.001 parts fruit green, and 0.1 parts edible flavoring. The concentrated juices (cantaloupe and apple) comprise 65 wt.% of the original juice. Production steps Raw material pretreatment: Longjing (green tea powder) is passed through an 80-mesh standard test sieve to remove any large particles of impurities that may exist and ensure the fineness of the green tea powder; Weigh 1 part of gelatin, add 5 times the amount of 40℃ warm water, stir at 50 rpm, and soak for 2 hours. When the gelatin is in a uniform gel state and the water content of the gelatin after swelling is 225%; Mix 0.5 parts of carrageenan, 0.5 parts of pectin and 2 times the amount of white sugar respectively to prevent subsequent agglomeration in the syrup. Cook the syrup: Add the weighed maltose syrup, crystalline trehalose, sorbitol solution, and the remaining sugar to the cooking pot. Stir continuously at 60 rpm. Heat over medium heat to 110°C. Measure the syrup concentration to 75°Bx and the viscosity to 105 mPa·s at 110°C. Continue cooking for 25 minutes, closely observing the color of the syrup. If the color darkens in some areas, increase the stirring speed or reduce the heating power to prevent the syrup from burning. Mixing: After the syrup is cooked, add the swollen gelatin into the pot at 80°C and stir it thoroughly to completely dissolve it in the syrup. Then add the weighed concentrated cantaloupe juice, concentrated apple juice, mixed carrageenan and pectin in sequence, and stir at 80 rpm for 12 minutes. During the stirring process, monitor the pH value of the sugar solution in real time, control the addition of weighed citric acid, sodium citrate, DL-malic acid and vitamin C, and control the pH value of the system to remain between 4.3-4.5. Color and seasoning: Slowly add the weighed lemon yellow and fruit green to the well-mixed sugar solution for color adjustment, stirring continuously until the solution reaches the desired color. Add the flavoring and stir thoroughly. Compare the color and flavor of the sugar solution to a standard color chart to ensure the desired effect. Test the flavor intensity of the sugar solution at random points to ensure uniformity. forming: Pour the prepared sugar solution into the mold and place it in a cooling device with a temperature of 20°C and a cooling power of 1.5kW to cool and shape it. The cooling time is controlled to be 20 minutes, and the sugar solution is completely solidified and formed.

[0016] After forming, tea candies were randomly selected and tested using a hardness tester, which showed a hardness of 85N.

[0017] Wrap: Use a fully automatic sugar coating machine, set the drum speed to 30 rpm and the spray pressure to 0.3 MPa, put the cooled and formed tea candy into it, and evenly apply Brazilian palm wax on the surface of the tea candy to form a thin protective film on the surface of the tea candy.

[0018] After wrapping, the average thickness of the wax layer on the surface of the tea candy was measured to be 0.08 mm. Package: The wrapped tea candies are packaged to obtain finished tea candies.

[0019] The finished tea candy was tested for microorganisms, and the total colony count was <100 CFU / g, and no coliform bacteria were detected, which meets the food safety standards.

[0020] The vitamin C content was detected to be 65mg / 100g, and the content of tea polyphenols, the active ingredient of green tea powder, was 1.8%.

[0021] According to the "National Food Safety Standard - Determination of Energy and Macronutrients in Food", every 100 grams of finished tea candy contains 1401 kilojoules (kJ) of energy, 3.4 grams (g) of protein, 0 grams (g) of fat, 0 grams (g) of trans fatty acids, 79.0 grams (g) of carbohydrates, and 110 milligrams (mg) of sodium.

[0022] Example 2 Raw material preparation The raw materials, calculated by weight, are as follows: 30 parts maltose syrup, 20 parts white sugar, 15 parts crystalline trehalose, 3 parts gelatin, 12 parts concentrated apple juice, 12 parts concentrated passion fruit juice, 8 parts sorbitol solution, 1.2 parts carrageenan, 1.2 parts pectin, 3 parts Longjing (green tea powder), 0.3 parts citric acid, 0.3 parts sodium citrate, 0.3 parts DL-malic acid, 0.1 parts vitamin C, 0.003 parts tartrazine, 0.003 parts fruit green, and 0.3 parts edible flavoring. The concentrated juice (cantaloupe, apple) accounts for 70 wt.% of the original juice. Production steps Raw material pretreatment: Longjing (green tea powder) passed through a 90-mesh standard inspection sieve; 3 parts gelatin with 4 times the amount of 45℃ warm water, stirring at 60 rpm, soak for 1.5 hours until swollen. The water content of the gelatin after swelling is 230%; Mix 0.5 parts of carrageenan, 0.5 parts of pectin and 3 times the amount of white sugar respectively. Cook the syrup: Add the weighed maltose syrup, the remaining amount of sugar, crystalline trehalose, and sorbitol solution to the cooking pot. Stir continuously at 70 rpm. Heat over medium heat to 115°C. Check the syrup concentration to 78°Bx and the viscosity to 120 mPa·s at 115°C. Boil for 20 minutes. Be careful to prevent the syrup from sticking to the pot during the stirring process. If you notice any signs of sticking to the bottom of the pot, immediately reduce the heat and increase the stirring speed.

[0023] Mixing: At 85°C, add the swollen gelatin into the pot and stir it thoroughly to completely dissolve it in the syrup. Then add the weighed concentrated cantaloupe juice, concentrated apple juice, mixed carrageenan and pectin in sequence, and stir at 90 rpm for 10 minutes. During the stirring process, monitor the pH value of the sugar solution in real time, control the addition of weighed citric acid, sodium citrate, DL-malic acid and vitamin C, and control the pH value of the system to remain between 4.3-4.5.

[0024] Color and seasoning: Slowly add the weighed lemon yellow and fruit green to the well-mixed sugar solution for color adjustment, stirring continuously until the solution reaches the desired color. Add the flavoring and stir thoroughly. Compare the color and flavor of the sugar solution to a standard color chart to ensure the desired effect. Test the flavor intensity of the sugar solution at random points to ensure uniformity. forming: Pour the prepared sugar solution into the mold and cool it in a cooling device at a temperature of 25°C and a cooling power of 2kW for 15 minutes to form it.

[0025] After forming, tea candies were randomly selected and tested using a hardness tester to find that their hardness was 90N.

[0026] Wrap: Use a fully automatic sugar coating machine, set the drum speed to 35 rpm and the spray pressure to 0.35 MPa, put the cooled and formed tea candy into it, and evenly apply Brazilian palm wax on the surface of the tea candy to form a thin protective film on the surface of the tea candy.

[0027] After wrapping, the average thickness of the wax layer on the surface of the tea candy was measured to be 0.09 mm. Package: The wrapped tea candies are packaged to obtain finished tea candies.

[0028] The finished tea candy was tested for microorganisms, and the total colony count was <80 CFU / g, and no coliform bacteria were detected, which meets the food safety standards.

[0029] The vitamin C content was detected to be 66.3 mg / 100 g, and the tea polyphenol content was 2.0%.

[0030] According to the "National Food Safety Standard - Determination of Energy and Macronutrients in Food", every 100 grams of finished tea candy contains 1406 kilojoules (kJ) of energy, 1.9 grams (g) of protein, 0 grams (g) of fat, 0 grams (g) of trans fatty acids, 80.8 grams (g) of carbohydrates, and 128 milligrams (mg) of sodium.

[0031] Example 3 Raw material preparation Ingredients by weight: 40 parts maltose syrup, 30 parts white sugar, 25 parts crystalline trehalose, 5 parts gelatin, 15 parts concentrated peach juice, 15 parts concentrated apple juice, 12 parts sorbitol solution, 2 parts carrageenan, 2 parts pectin, 3.5 parts Longjing (green tea powder), 0.5 parts citric acid, 0.5 parts sodium citrate, 0.5 parts DL-malic acid, 0.2 parts vitamin C, 0.005 parts tartrazine, 0.005 parts fruit green, 0.5 parts edible flavoring. Concentrated juice (cantaloupe, apple) accounts for 75% of the original juice.

[0032] Production steps Raw material pretreatment: Longjing (green tea powder) passed through a 100-mesh standard inspection sieve; 5 parts of gelatin are soaked in 6 times the amount of 50℃ warm water in a constant temperature stirring barrel at 70 rpm for 2.5 hours to swell. The water content of the gelatin after swelling is 238%. Mix 0.5 parts of carrageenan, 0.5 parts of pectin and 4 times the amount of white sugar respectively. Cook the syrup: Add the weighed maltose syrup, the remaining sugar, crystalline trehalose, and sorbitol solution to the boiling pot. Stir continuously at 80 rpm. Heat over medium heat to 120°C and simmer for 15 minutes. Check the syrup concentration to 80°Bx and the viscosity to 150 mPa·s at 120°C. If excessive foam is observed on the surface of the syrup, add a small amount of edible defoamer. Mixing: After the syrup is cooked, add the swollen gelatin into the pot at 90°C and stir it thoroughly to completely dissolve it in the syrup. Then add the weighed concentrated cantaloupe juice, concentrated apple juice, mixed carrageenan and pectin in sequence, and stir at 100 rpm for 8 minutes. During the stirring process, monitor the pH value of the sugar solution in real time, control the addition of weighed citric acid, sodium citrate, DL-malic acid and vitamin C, and control the pH value of the system to remain between 4.3-4.5. Color and seasoning: Slowly add the weighed lemon yellow and fruit green to the well-mixed sugar solution for color adjustment, stirring continuously until the solution reaches the desired color. Add the flavoring and stir thoroughly. Compare the color and flavor of the sugar solution to a standard color chart to ensure the desired effect. Test the flavor intensity of the sugar solution at random points to ensure uniformity. forming: Pour the prepared sugar solution into a mold and place it in a cooling device with a temperature of 30°C and a cooling power of 3kW to cool it for 10 minutes to form it.

[0033] After forming, tea candies were randomly selected and tested using a hardness tester, which showed a hardness of 95N.

[0034] Wrap: Use a fully automatic sugar coating machine, set the drum speed to 40 rpm and the spray pressure to 0.4 MPa, put the cooled and formed tea candy into it, and evenly apply Brazilian palm wax on the surface of the tea candy to form a thin protective film on the surface of the tea candy.

[0035] After wrapping, the average thickness of the wax layer on the surface of the tea candy is 0.1mm. Package: The wrapped tea candies are packaged to obtain finished tea candies.

[0036] The finished tea candy was tested for microorganisms, and the total colony count was <60 CFU / g, and no coliform bacteria were detected, which meets the food safety standards.

[0037] The vitamin C content was detected to be 64.1 mg / 100 g, and the tea polyphenol content was 2.2%.

[0038] According to the "National Food Safety Standard - Determination of Energy and Macronutrients in Food", every 100 grams of finished tea candy contains 1355 kilojoules (kJ) of energy, 2.9 grams (g) of protein, 0 grams (g) of fat, 0 grams (g) of trans fatty acids, 76.8 grams (g) of carbohydrates, and 112 milligrams (mg) of sodium.

[0039] Based on the disclosure of the above description, those skilled in the art may also make appropriate changes and modifications to the above embodiments. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and any modifications and variations of the present invention should also fall within the scope of protection of the claims of the present invention. In addition, although certain specific terms are used in this description, these terms are merely for convenience of description and do not constitute any limitation to the present invention.

Claims

1. A tea candy, characterized by: The following raw materials are included by weight: 20-40 parts of maltose syrup, 15-30 parts of white sugar, 10-25 parts of crystalline trehalose, 1-5 parts of gelatin, 10-30 parts of concentrated fruit juice, 5-12 parts of sorbitol liquid, 0.5-2 parts of carrageenan, 0.5-2 parts of pectin, 2.5-3.5 parts of green tea powder, 0.1-0.5 parts of citric acid, 0.1-0.5 parts of sodium citrate, 0.1-0.5 parts of DL-malic acid, 0.05-0.2 parts of vitamin C, 0.001-0.005 parts of tartrate, 0.001-0.005 parts of fruit green, and 0.1-0.5 parts of edible flavoring.

2. The tea candy according to claim 1, characterized in that: The concentrated fruit juice is at least one of cantaloupe juice, apple juice, passion fruit juice, citrus juice, green grape juice, purple grape juice, kiwi juice, mango juice, pineapple juice, watermelon juice, pomegranate juice, strawberry juice, and peach juice, and the original fruit juice in the concentrated fruit juice is ≥65wt.%.

3. A production process for the tea candy according to claim 1 or 2, characterized in that: The following steps are involved: Raw material pretreatment: Pass the green tea powder through an 80-100 mesh sieve; Soak gelatin in 4-6 times the amount of 40-50℃ warm water to swell; Mix carrageenan and pectin with 2-4 times the amount of white sugar respectively; Cook the syrup: Add maltose syrup, sugar, crystalline trehalose, and sorbitol to a boiling pot, stir at 60-80 rpm, heat over medium heat to 110-120°C, and boil for 15-25 minutes. Mixing: At 80-90°C, add the swollen gelatin, concentrated fruit juice, mixed carrageenan and pectin, and weighed citric acid, sodium citrate, DL-malic acid, and vitamin C in sequence, and stir at 80-100 rpm for 8-12 minutes; Color and seasoning: Add lemon yellow and fruit green for coloring and edible flavoring for seasoning; Molded packaging: The prepared sugar solution is poured into a mold, cooled and formed, sprayed with coating, and packaged to obtain the finished tea candy.

4. The production process of tea candy according to claim 3, characterized in that: In the raw material pretreatment step, the water content of the swollen gelatin is detected to be 220-240%.

5. The production process of tea candy according to claim 3, characterized in that: In the step of boiling the syrup, the syrup concentration is 75°Bx-80°Bx and the viscosity is 100-150 mPa·s.

6. The production process of tea candy according to claim 3, characterized in that: In the mixing step, the pH value of the sugar solution is monitored in real time during the stirring process and is controlled between 4.3 and 4.

5.

7. The production process of tea candy according to claim 3, characterized in that: In the molding step, cooling molding is performed by cooling at 20-30° C. for 10-20 minutes.

8. The production process of tea candy according to claim 7, characterized in that: The hardness of the tea candy after cooling and forming is 85-95N.

9. The production process according to claim 3, characterized in that: In the forming and packaging step, the coating is performed using a fully automatic sugar coating machine at a drum speed of 30-40 rpm and a spray pressure of 0.3-0.4 MPa.

10. The production process according to claim 9, characterized in that: The thickness of the coating on the surface of the tea candy is controlled to be 0.05-0.1 mm, and the coating layer is a carnauba wax layer.