Sandwich cotton candy and preparation method thereof

Abstract

The sandwich marshmallow comprises marshmallow and a sandwich material, and the marshmallow comprises the following components in parts by weight: 6-10 parts of white granulated sugar, 8-10 parts of high maltose syrup, 20-28 parts of water, 5-7 parts of maltodextrin, 5-7 parts of modified starch, 15-18 parts of glucose syrup, 6-8 parts of sorbitol, 1-2 parts of sodium caseinate, 0.1-0.3 part of essence, 8-10 parts of modified gelatin and 0.01-0.03 part of pigment. The sandwich material comprises the following components in parts by weight: 8-10 parts of agar, 15-20 parts of modified starch, 20-25 parts of granulated sugar, 30-35 parts of water, 10-15 parts of high maltose syrup, 0.1-0.3 part of essence, 5-8 parts of citric acid and 1-2 parts of potassium sorbate. According to the sandwiched marshmallow and the preparation method thereof, the obtained sandwiched marshmallow can bring new taste bud experience and rich nutrition to eaters, and is good in mouth feel and taste.

Description

Technical Field

[0001] The invention relates to the field of food, in particular to a filling marshmallow and a preparation method thereof. Background Art

[0002] Marshmallows are highly aerated candies. Compared with most candies in the candy industry, their technical content is much higher and their process control is more complicated. The marshmallows on the market are of various shapes and sizes, and they seem to be similar on the surface, but this is not the case. Many marshmallows have poor stability. Although the hygiene indicators are fine during the shelf life, they have changed in sensory perception, such as "wrinkled skin" or even "shrinkage". This will also directly affect the final taste of the product. Summary of the invention

[0003] In view of this, the object of the present invention is to provide a filling marshmallow and a preparation method thereof, wherein the obtained filling marshmallow can bring a new taste bud experience and rich nutrition to the eater, and has excellent taste and flavor.

[0004] In order to achieve the above object, the present invention provides the following technical solutions: A filling marshmallow, comprising marshmallow and a filling material, wherein the marshmallow comprises the following components in parts by weight: 6-10 parts of white sugar, 8-10 parts of high maltose syrup, 20-28 parts of water, 5-7 parts of maltodextrin, 5-7 parts of modified starch, 15-18 parts of glucose syrup, 6-8 parts of sorbitol, 1-2 parts of sodium caseinate, 0.1-0.3 parts of flavor, 8-10 parts of modified gelatin and 0.01-0.03 parts of pigment; The sandwich material comprises the following components in parts by weight: 8-10 parts of agar, 15-20 parts of modified starch, 20-25 parts of granulated sugar, 30-35 parts of water, 10-15 parts of high maltose syrup, 0.1-0.3 parts of flavor, 5-8 parts of citric acid and 1-2 parts of potassium sorbate.

[0005] A method for preparing a filling marshmallow comprises the following steps: S1: adding white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and modified gelatin into a sugar boiling pot, stirring and boiling to obtain boiled syrup, and keeping warm for later use; S2: passing purified air into an aerator, connecting the aerator to a molding machine, passing a mixture of essence, pigment and the above syrup through a pipeline into the molding machine for aeration and molding, feeding the resulting cotton candy semi-finished product after inflation into a special sandwich pressure pouring machine head, and at the same time feeding the sandwich material into the middle of the cotton candy semi-finished product and pouring them together on a conveyor belt for molding, and obtaining the sandwich cotton candy after cooling and condensation.

[0006] Preferably, the preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 50-60° C. for 10-20 min, and continued to stir at 50-60° C. for 10-12 h, then a 25% by mass sodium hydroxide solution is added, stirring is continued for 5-8 min, solid-liquid separation is performed, and the solid is dried to obtain the modified starch.

[0007] Preferably, the weight ratio of the starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4.

[0008] Preferably, the preparation method of the modified gelatin is specifically as follows: gelatin, transglutaminase and water are mixed, stirred at 30-40°C for 10-20 minutes, and then stirred at 45-60°C for 20-30 minutes to obtain the modified gelatin.

[0009] Preferably, the weight ratio of gelatin, transglutaminase and water is 5:1:10.

[0010] Preferably, the process parameters for boiling the syrup in step S1 are as follows: boiling time is 30-40 min, boiling temperature is controlled at 110-120° C., and sugar content is controlled at ≥80° S.

[0011] Preferably, the process parameters of the inflation molding in step S2 are as follows: inflation volume is 7.0-8.5 L / min, mixing speed is 400-450 r / min, and mixing temperature is 50°C-60°C.

[0012] Preferably, the cooling and condensation time in step S2 is 12-24 hours, the cooling and condensation temperature is 18-25° C., and the humidity is 60-68%.

[0013] The modified gelatin of the present invention is first dissolved and stirred at low temperature to form collagen helices, and these helices can be combined with each other to form triple-stranded helical aggregates to increase the viscosity of the system. Then, the helical aggregates are heated and dissolved at high temperature, and the helical aggregates are redispersed in a free state. The modified gelatin is modified with transglutaminase to form a single-point cross-linked spatial network structure, which increases the cross-linked and connected spatial area and contact area, so as to improve the elasticity of the sandwich marshmallow and improve the chewing taste. On the other hand, a porous starch structure is formed by modifying starch particles, increasing active sites and surface area, and improving the adsorption of active substances by porous starch, thereby increasing the load with other components and making the taste full. DETAILED DESCRIPTION

[0014] The products, methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications described herein without departing from the content, spirit and scope of the present invention to implement and apply the present invention. It should be noted here that the raw materials described in the present invention can be purchased from the market, and they are not described in detail here. The equipment used in the preparation process is all existing equipment. Food additives with the main purpose of food coloring are called colorants, also known as pigments. The preparation method of the sandwich material is: mix the components of agar, modified starch, sugar, water, high maltose syrup, flavor, citric acid and potassium sorbate and heat them at 60-80°C, and cool them to 40°C to form a paste. Example 1

[0015] A filling marshmallow comprises marshmallow and a filling material, wherein the marshmallow comprises the following components in parts by weight: 6 parts of white sugar, 8 parts of high maltose syrup, 20 parts of water, 5 parts of maltodextrin, 5 parts of modified starch, 15 parts of glucose syrup, 6 parts of sorbitol, 1 part of sodium caseinate, 0.1 parts of flavor, 8 parts of modified gelatin and 0.01 parts of pigment; The filling material comprises the following components in parts by weight: 8 parts of agar, 15 parts of modified starch, 20 parts of granulated sugar, 30 parts of water, 10 parts of high maltose syrup, 0.1 parts of flavor, 5 parts of citric acid and 1 part of potassium sorbate.

[0016] A method for preparing a filling marshmallow comprises the following steps: S1: Add the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium caseinate and modified gelatin into a sugar-boiling pot, stir and boil, boil for 30 minutes, control the boiling temperature at 110°C, and control the sugar content at ≥80°S to obtain boiled syrup, which is kept warm for later use; The preparation method of the modified gelatin is as follows: gelatin, transglutaminase and water are mixed in a weight ratio of 5:1:10, stirred at 30°C for 10 minutes, and then stirred at 45°C for 20 minutes to obtain the modified gelatin; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 50°C for 10 minutes, and then stirred at 50°C for 10 hours, and then a sodium hydroxide solution with a mass fraction of 25% is added, and then stirred for 5 minutes, and then solid-liquid separation is performed, and the solid is dried, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: passing purified air into an inflator, connecting the inflator to a molding machine, mixing the essence, pigment and the above syrup through a pipeline and passing them into the molding machine for inflation and molding, the inflation volume is 7.0L / min, the mixing speed is 400r / min, the mixing temperature is 50°C, the semi-finished cotton candy obtained after inflation is fed into a special sandwich pressure pouring machine head, and the sandwich material is simultaneously fed into the middle of the semi-finished cotton candy and poured together on a conveyor belt for molding, wherein the weight ratio of the semi-finished cotton candy to the sandwich material is 4:1, (wherein, the preparation method of the sandwich material is: mixing the components of the above sandwich material and heating them at 60°C, cooling to 40°C to form a paste), and then cooling and condensing, the cooling and condensing time is 12h, the cooling and condensing temperature is 18°C, and the humidity is 60%, and the sandwiched cotton candy is obtained. Example 2

[0017] A filling marshmallow comprises marshmallow and a filling material, wherein the marshmallow comprises the following components in parts by weight: 10 parts of white sugar, 10 parts of high maltose syrup, 28 parts of water, 7 parts of maltodextrin, 7 parts of modified starch, 18 parts of glucose syrup, 8 parts of sorbitol, 2 parts of sodium caseinate, 0.3 parts of flavor, 10 parts of modified gelatin and 0.03 parts of pigment; The filling material comprises the following components in parts by weight: 10 parts of agar, 20 parts of modified starch, 25 parts of granulated sugar, 35 parts of water, 15 parts of high maltose syrup, 0.3 parts of flavor, 8 parts of citric acid and 2 parts of potassium sorbate.

[0018] A method for preparing a filling marshmallow comprises the following steps: S1: adding the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium caseinate and modified gelatin into a sugar-boiling pot, stirring and boiling, boiling for 40 minutes, controlling the boiling temperature at 120°C, and controlling the sugar content at ≥80°S, to obtain boiled syrup, which is kept warm for later use; The preparation method of the modified gelatin is as follows: gelatin, transglutaminase and water are mixed in a weight ratio of 5:1:10, stirred at 40°C for 20 minutes, and then stirred at 60°C for 30 minutes to obtain the modified gelatin; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 60° C. for 20 minutes, and continued to stir at 60° C. for 12 hours, then a 25% by mass sodium hydroxide solution is added, and the mixture is stirred for 8 minutes before solid-liquid separation and solid drying, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: passing purified air into an inflator, connecting the inflator to a molding machine, mixing the essence, pigment and the above syrup through a pipeline and passing them into the molding machine for inflation and molding, the inflation volume is 8.5 L / min, the mixing speed is 450 r / min, the mixing temperature is 60°C, the semi-finished cotton candy obtained after inflation is fed into a special sandwich pressure pouring machine head, and the sandwich material is simultaneously fed into the middle of the semi-finished cotton candy and poured together on a conveyor belt to form, wherein the weight ratio of the semi-finished cotton candy to the sandwich material is 8:1, (wherein, the preparation method of the sandwich material is: mixing the components of the above sandwich material and heating them at 80°C, cooling to 40°C to form a paste), and then cooling and condensing, the cooling and condensing time is 24h, the cooling and condensing temperature is 25°C, and the humidity is 68%, and the sandwiched cotton candy is obtained. Example 3

[0019] A filling marshmallow, comprising marshmallow and filling material, wherein the marshmallow comprises the following components in parts by weight: 8 parts of white sugar, 9 parts of high maltose syrup, 25 parts of water, 6 parts of maltodextrin, 6 parts of modified starch, 16 parts of glucose syrup, 7 parts of sorbitol, 1.5 parts of sodium caseinate, 0.2 parts of flavor, 9 parts of modified gelatin and 0.02 parts of pigment; The filling material comprises the following components in parts by weight: 9 parts of agar, 18 parts of modified starch, 22 parts of granulated sugar, 32 parts of water, 12 parts of high maltose syrup, 0.2 parts of flavor, 6 parts of citric acid and 1.5 parts of potassium sorbate.

[0020] A method for preparing a filling marshmallow comprises the following steps: S1: adding the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium caseinate and modified gelatin into a sugar-boiling pot, stirring and boiling, boiling for 35 minutes, controlling the boiling temperature at 115°C, and controlling the sugar content at ≥80°S, to obtain boiled syrup, which is kept warm for later use; The preparation method of the modified gelatin is as follows: gelatin, transglutaminase and water are mixed in a weight ratio of 5:1:10, stirred at 35°C for 15 minutes, and then stirred at 50°C for 25 minutes to obtain the modified gelatin; The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 55° C. for 15 minutes, and continued to stir at 55° C. for 11 hours, then a 25% by mass sodium hydroxide solution is added, and the mixture is stirred for 6 minutes before solid-liquid separation and solid drying, wherein the weight ratio of starch, α-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:4, and the modified starch is obtained; S2: passing purified air into an inflator, connecting the inflator to a molding machine, mixing the essence, pigment and the above syrup, passing the mixture into the molding machine through a pipeline for inflation and molding, the inflation volume is 8.0 L / min, the mixing speed is 420 r / min, the mixing temperature is 55°C, the semi-finished cotton candy obtained after inflation is fed into a special sandwich pressure pouring machine head, and the sandwich material is simultaneously fed into the middle of the semi-finished cotton candy and poured together on a conveyor belt for molding, wherein the weight ratio of the semi-finished cotton candy to the sandwich material is 6:1, (wherein, the preparation method of the sandwich material is: mixing the components of the above sandwich material and heating them at 70°C, cooling to 40°C to form a paste), cooling and condensing, the cooling and condensing time is 18h, the cooling and condensing temperature is 20°C, and the humidity is 65%, and the sandwiched cotton candy is obtained. Comparative Example 1

[0021] Comparative Example 1 is substantially the same as Example 1, except that starch and gelatin are directly used.

[0022] A filling marshmallow comprises marshmallow and a filling material, wherein the marshmallow comprises the following components in parts by weight: 6 parts of white sugar, 8 parts of high maltose syrup, 20 parts of water, 5 parts of maltodextrin, 5 parts of starch, 15 parts of glucose syrup, 6 parts of sorbitol, 1 part of sodium caseinate, 0.1 parts of flavor, 8 parts of gelatin and 0.01 parts of pigment; The filling material comprises the following components in parts by weight: 8 parts of agar, 15 parts of starch, 20 parts of granulated sugar, 30 parts of water, 10 parts of high maltose syrup, 0.1 parts of flavor, 5 parts of citric acid and 1 part of potassium sorbate.

[0023] A method for preparing a filling marshmallow comprises the following steps: S1: Add the above-mentioned weight portions of white sugar, high maltose syrup, water, maltodextrin, starch, glucose syrup, sorbitol, sodium caseinate and gelatin into a sugar boiling pot, stir and boil, boil for 30 minutes, control the boiling temperature at 110°C, and control the sugar content at ≥80°S to obtain boiled syrup, and keep it warm for later use; S2: passing purified air into an inflator, connecting the inflator to a molding machine, mixing the essence, pigment and the above syrup through a pipeline and passing them into the molding machine for inflation and molding, the inflation volume is 7.0L / min, the mixing speed is 400r / min, the mixing temperature is 50°C, the semi-finished cotton candy obtained after inflation is fed into a special sandwich pressure pouring machine head, and the sandwich material is simultaneously fed into the middle of the semi-finished cotton candy and poured together on a conveyor belt for molding, wherein the weight ratio of the semi-finished cotton candy to the sandwich material is 4:1, (wherein, the preparation method of the sandwich material is: mixing the components of the above sandwich material and heating them at 60°C, cooling to 40°C to form a paste), and then cooling and condensing, the cooling and condensing time is 12h, the cooling and condensing temperature is 18°C, and the humidity is 60%, and the sandwiched cotton candy is obtained.

[0024] In this example, a tasting experiment on the taste and flavor of Examples 1-3, Comparative Example 1 and commercially available center-filled marshmallows from Suzhou Xinlaifeng Trading Co., Ltd. was conducted.

[0025] Tasting method: Tasting was conducted anonymously; the color, smell, taste, elasticity and hardness of the candy were scored separately, and the higher the score, the better the effect; the average value was taken after the evaluation of the corresponding category by 100 tasters, and the average value result and the total score were calculated and recorded in the following Table 1.

[0026] Table 1: Comparison of tasting results of each sample

[0027] It can be seen from Table 1 that the filling-filled marshmallows obtained in Examples 1-3 are better than those in Comparative Example 1 and commercially available candies in terms of color, taste, elasticity and texture.

[0028] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A filling marshmallow, characterized in that: The invention comprises marshmallows and a filling material, wherein the marshmallows comprise the following components in parts by weight: 6-10 parts of white sugar, 8-10 parts of high maltose syrup, 20-28 parts of water, 5-7 parts of maltodextrin, 5-7 parts of modified starch, 15-18 parts of glucose syrup, 6-8 parts of sorbitol, 1-2 parts of sodium caseinate, 0.1-0.3 parts of flavor, 8-10 parts of modified gelatin and 0.01-0.03 parts of pigment; The sandwich material comprises the following components in parts by weight: 8-10 parts of agar, 15-20 parts of modified starch, 20-25 parts of granulated sugar, 30-35 parts of water, 10-15 parts of high maltose syrup, 0.1-0.3 parts of flavor, 5-8 parts of citric acid and 1-2 parts of potassium sorbate.

2. A method for preparing the stuffed marshmallow according to claim 1, characterized in that: The following steps are involved: S1: adding white sugar, high maltose syrup, water, maltodextrin, modified starch, glucose syrup, sorbitol, sodium tyrosine and modified gelatin into a sugar boiling pot, stirring and boiling to obtain boiled syrup, and keeping warm for later use; S2: passing purified air into an aerator, connecting the aerator to a molding machine, passing a mixture of essence, pigment and the above syrup through a pipeline into the molding machine for aeration and molding, feeding the resulting cotton candy semi-finished product after inflation into a special sandwich pressure pouring machine head, and at the same time feeding the sandwich material into the middle of the cotton candy semi-finished product and pouring them together on a conveyor belt for molding, and obtaining the sandwich cotton candy after cooling and condensation.

3. The method for preparing the center-filled marshmallow according to claim 4, characterized in that: The preparation method of the modified starch is specifically as follows: starch, α-amylase, glucoamylase and disodium hydrogen phosphate / citric acid buffer solution with a pH of 4.6 are mixed, stirred at 50-60° C. for 10-20 minutes, and further stirred at 50-60° C. for 10-12 hours, then a sodium hydroxide solution with a mass fraction of 25% is added, and stirring is continued for 5-8 minutes, followed by solid-liquid separation, and the solid is dried to obtain the modified starch.

4. The method for preparing the center-filled marshmallow according to claim 4, characterized in that: The weight ratio of the starch, alpha-amylase, glucoamylase, disodium hydrogen phosphate / citric acid buffer solution and sodium hydroxide solution is 30:1:3:50:

4.

5. The method for preparing the center-filled marshmallow according to claim 3, characterized in that: The preparation method of the modified gelatin is specifically as follows: gelatin, transglutaminase and water are mixed, stirred at 30-40° C. for 10-20 minutes, and then stirred at 45-60° C. for 20-30 minutes to obtain the modified gelatin.

6. The method for preparing the center-filled marshmallow according to claim 3, characterized in that: The weight ratio of the gelatin, transglutaminase and water is 5:1:

10.

7. The method for preparing the center-filled marshmallow according to claim 4, characterized in that: The specific process parameters for boiling the syrup in step S1 are: boiling time 30-40 minutes, boiling temperature controlled at 110-120°C, and sugar content controlled at ≥80°S.

8. The method for preparing the center-filled marshmallow according to claim 3, characterized in that: The specific process parameters of inflation molding in step S2 are: inflation volume of 7.0-8.5 L / min, mixing speed of 400-450 r / min, and mixing temperature of 50°C-60°C.

9. The method for preparing the center-filled marshmallow according to claim 4, characterized in that: The cooling and condensing time in step S2 is 12-24 hours, the cooling and condensing temperature is 18-25° C., and the humidity is 60-68%.

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