Tangerine candies with good flavor and preparation method thereof

Abstract

The invention provides mandarin candies with good flavor and a preparation method of the mandarin candies, and relates to the technical field of candy foods. The orange candies with good flavor comprise white granulated sugar, malt syrup, sorbitol, concentrated fruit juice, pectin, starch, sodium citrate, sodium hexametaphosphate, water, potassium sorbate, gelatin, lemon yellow and sunset yellow. By matching different types of sugar and thickening agents, the candy is richer in taste, sweet, fruity and colloidal, the requirement of consumers for multi-level taste is met, by adding edible pigments such as lemon yellow and sunset yellow, the candy is bright in color and durable and does not fade, the visual attraction of the product is improved, the whole technological process is simple and clear, and the production cost is low. Complex equipment and technology are not needed, the production cost is reduced, the adopted raw materials are common food additives and ingredients, the market supply is sufficient, the price is relatively stable, and the production cost is convenient to control.

Description

Technical Field

[0001] The invention relates to the technical field of candy food, in particular to orange candy with good flavor and a preparation method thereof. Background Art

[0002] Orange candy is a fruit-flavored candy with a long history and rich cultural connotations. The production of orange candy has a long history in China. As early as more than 500 years ago, the "Qimin Yaoshu" had a detailed description of the production method of sugar, which mentioned the technology of using rice and other raw materials to make sugar. With the passage of time, orange candy has gradually become a common form of candy, especially in southern China, and is widely loved for its unique taste and aroma.

[0003] With the development of the food industry, the production process of orange candy is also constantly improving. In current production, some modern equipment and technologies may be used to improve production efficiency and product quality. For example, the vacuum cooking technology can better control humidity and temperature, thereby maintaining natural flavor and nutrients. In addition, some natural thickeners and preservatives are added in modern production to ensure the taste and shelf life of the product. The addition of other materials will affect the overall taste and flavor. At the same time, the existing preparation process is relatively complicated and the cost cannot be well controlled. Therefore, technicians in this field provide an orange candy with good flavor and a preparation method thereof to solve the problems raised in the above background technology. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies of the prior art, the present invention provides an orange candy with good flavor and a preparation method thereof, which solves the problem that adding other materials in the existing preparation process will reduce the overall taste and flavor.

[0006] (II) Technical solution

[0007] To achieve the above objectives, the present invention is implemented through the following technical scheme: a kind of orange candy with good flavor, including: white sugar, maltose syrup, sorbitol, concentrated fruit juice, pectin, starch, sodium citrate, sodium hexametaphosphate, water, potassium sorbate, gelatin, tartrazine and sunset yellow.

[0008] A method for preparing orange candy with good flavor comprises the following steps:

[0009] S1. Preparation before production: First, inspect and accept various raw materials, store them in warehouses and temporarily store them for subsequent production;

[0010] S2. Boil and process, using two containers to place white sugar and starch and gelatin in two containers respectively, and dissolve them in water to fully dissolve them;

[0011] S3. Mix and boil, mix the dissolved white sugar with starch and gelatin and add them into a container, add appropriate amount of water, then add maltose syrup, heat over medium heat to 80 to 90 degrees Celsius, stir continuously until completely mixed and melted, add sorbitol and concentrated juice, continue stirring to ensure that all ingredients are evenly mixed;

[0012] S4. Boil sugar, continue to heat the syrup in step S3 to 120 to 130 degrees Celsius, stirring constantly to prevent sticking and burning, after the syrup reaches a suitable temperature, add pectin inside, continue stirring until completely dissolved, control the temperature between 120 and 130 degrees Celsius, ensure that the syrup reaches a moderate viscosity;

[0013] S5. Preparation: First, the stored additives are inspected. During the syrup boiling process, sodium citrate and sodium hexametaphosphate are added to adjust the acidity and stability of the syrup. Lemon yellow and sunset yellow are added to adjust the color of the candy to the desired hue.

[0014] S6. Casting and molding: Use food contact materials to make molds, pour the boiled syrup into the pre-prepared molds, ensure that the amount of syrup in each mold is uniform, place the molds on a cooling table, dry and dehumidify them, cool them to room temperature, and shape the candy. The cooling time is generally 30 minutes to 1 hour;

[0015] S7. Demolding and packaging: After the candy is completely cooled, carefully remove it from the mold to avoid damaging the shape of the candy. Use a small amount of oil to help the candy to be smoothly demolded. Select candies of uniform size and package them separately. During packaging, inspect and disinfect the packaging materials to maintain the freshness and hygiene of the candy. Be careful not to squeeze or contaminate the candy during the packaging process.

[0016] S8. Quality inspection and storage. Carry out quality inspection on finished candies, including appearance, color, taste and hardness, and conduct metal detection on them to ensure that product quality meets the standards. Store qualified candies in a dry, cool and ventilated environment, avoid direct sunlight and high temperature and high humidity environment. The storage temperature is controlled between 15 and 25 degrees Celsius, and the box humidity does not exceed 60% to extend the shelf life of the candies.

[0017] (III) Beneficial effects

[0018] The present invention provides an orange candy with good flavor and a preparation method thereof. The invention has the following beneficial effects:

[0019] 1. In the present invention, by combining different types of sugar and thickeners, the taste of the candy is richer, with both sweetness and fruity and colloid taste, satisfying consumers' demand for multi-layered taste. By adding edible pigments such as lemon yellow and sunset yellow, the candy has bright color and lasts for a long time without fading, thereby enhancing the visual appeal of the product.

[0020] 2. In the present invention, the overall process flow is simple and clear, does not require complicated equipment and technology, reduces production costs, and the raw materials used are all common food additives and ingredients, which are in sufficient supply in the market and relatively stable in price, making it easy to control production costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 It is a schematic diagram of the overall preparation process flow of the present invention. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in 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 creative work are within the scope of protection of the present invention.

[0023] Embodiment 1:

[0024] like Figure 1 As shown, an embodiment of the present invention provides an orange candy with good flavor, comprising: white sugar, maltose syrup, sorbitol, concentrated fruit juice, pectin, starch, sodium citrate, sodium hexametaphosphate, water, potassium sorbate, gelatin, tartrazine and sunset yellow.

[0025] A method for preparing orange candy with good flavor comprises the following steps:

[0026] S1. Preparation before production: First, inspect and accept various raw materials, store them in warehouses and temporarily store them for subsequent production;

[0027] S2. Boil and process, using two containers to place white sugar and starch and gelatin in two containers respectively, and dissolve them in water to fully dissolve them;

[0028] S3. Mix and boil, mix the dissolved white sugar with starch and gelatin and add them into a container, add appropriate amount of water, then add maltose syrup, heat over medium heat to 80 to 90 degrees Celsius, stir continuously until completely mixed and melted, add sorbitol and concentrated juice, continue stirring to ensure that all ingredients are evenly mixed;

[0029] S4. Boil sugar, continue to heat the syrup in step S3 to 120 to 130 degrees Celsius, stirring constantly to prevent sticking and burning, after the syrup reaches a suitable temperature, add pectin inside, continue stirring until completely dissolved, control the temperature between 120 and 130 degrees Celsius, ensure that the syrup reaches a moderate viscosity;

[0030] S5. Preparation: First, the stored additives are inspected. During the syrup boiling process, sodium citrate and sodium hexametaphosphate are added to adjust the acidity and stability of the syrup. Lemon yellow and sunset yellow are added to adjust the color of the candy to the desired hue.

[0031] S6. Casting and molding: Use food contact materials to make molds, pour the boiled syrup into the pre-prepared molds, ensure that the amount of syrup in each mold is uniform, place the molds on a cooling table, dry and dehumidify them, cool them to room temperature, and shape the candy. The cooling time is generally 30 minutes to 1 hour;

[0032] S7. Demolding and packaging: After the candy is completely cooled, carefully remove it from the mold to avoid damaging the shape of the candy. Use a small amount of oil to help the candy to be smoothly demolded. Select candies of uniform size and package them separately. During packaging, inspect and disinfect the packaging materials to maintain the freshness and hygiene of the candy. Be careful not to squeeze or contaminate the candy during the packaging process.

[0033] S8. Quality inspection and storage. Carry out quality inspection on finished candies, including appearance, color, taste and hardness, and conduct metal detection on them to ensure that product quality meets the standards. Store qualified candies in a dry, cool and ventilated environment, avoid direct sunlight and high temperature and high humidity environment. The storage temperature is controlled between 15 and 25 degrees Celsius, and the box humidity does not exceed 60% to extend the shelf life of the candies.

[0034] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A kind of orange candy with good flavor, characterized by: include: Sugar, maltose syrup, sorbitol, fruit juice concentrate, pectin, starch, sodium citrate, sodium hexametaphosphate, water, potassium sorbate, gelatin, tartrazine and sunset yellow.

2. A method for preparing orange candy with good flavor, characterized in that: The following steps are involved: S1. Preparation before production: First, inspect and accept various raw materials, store them in warehouses and temporarily store them for subsequent production; S2. Boil and process, using two containers to place white sugar and starch and gelatin in two containers respectively, and dissolve them in water to fully dissolve them; S3. Mix and boil, mix the dissolved white sugar with starch and gelatin and add them into a container, add appropriate amount of water, then add maltose syrup, heat over medium heat to 80 to 90 degrees Celsius, stir continuously until completely mixed and melted, add sorbitol and concentrated juice, continue stirring to ensure that all ingredients are evenly mixed; S4. Boil sugar, continue to heat the syrup in step S3 to 120 to 130 degrees Celsius, stirring constantly to prevent sticking and burning, after the syrup reaches a suitable temperature, add pectin inside, continue stirring until completely dissolved, control the temperature between 120 and 130 degrees Celsius, ensure that the syrup reaches a moderate viscosity; S5. Preparation: First, the stored additives are inspected. During the syrup boiling process, sodium citrate and sodium hexametaphosphate are added to adjust the acidity and stability of the syrup. Lemon yellow and sunset yellow are added to adjust the color of the candy to the desired hue. S6. Casting and molding: Use food contact materials to make molds, pour the boiled syrup into the pre-prepared molds, ensure that the amount of syrup in each mold is uniform, place the molds on a cooling table, dry and dehumidify them, cool them to room temperature, and shape the candy. The cooling time is generally 30 minutes to 1 hour; S7. Demolding and packaging: After the candy is completely cooled, carefully remove it from the mold to avoid damaging the shape of the candy. Use a small amount of oil to help the candy to be smoothly demolded. Select candies of uniform size and package them separately. During packaging, inspect and disinfect the packaging materials to maintain the freshness and hygiene of the candy. Be careful not to squeeze or contaminate the candy during the packaging process. S8. Quality inspection and storage. Carry out quality inspection on finished candies, including appearance, color, taste and hardness, and conduct metal detection on them to ensure that product quality meets the standards. Store qualified candies in a dry, cool and ventilated environment, avoid direct sunlight and high temperature and high humidity environment. The storage temperature is controlled between 15 and 25 degrees Celsius, and the box humidity does not exceed 60% to extend the shelf life of the candies.

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