Lemon walnut soft sweets and preparation method thereof

Abstract

The invention discloses lemon and walnut soft sweets and a preparation method thereof, and relates to the technical field of soft sweets preparation, and the lemon and walnut soft sweets comprise the following components: honey-processed lemon particles, walnut kernels and a sugar liquid matrix; the preparation method comprises the following steps: mixing the honey-processed lemon particles with the sugar liquid matrix to obtain the lemon sugar liquid; and mixing the treated walnut kernels with the lemon sugar liquid, then injecting the mixture into a mold for shaping, and then slitting and packaging the shaped soft sweets to obtain the walnut-lemon soft sweets. According to the invention, through gradient sugar pickling and temperature-controlled honey processing, the astringent component of citric acid is converted and active substances are retained; through baking dehydration, grease and vitamin E cooperate to inhibit oxidation of the walnut kernels so as to improve the taste and flavor.

Description

Technical Field

[0001] The invention relates to the technical field of soft candy preparation, in particular to lemon walnut soft candy and a preparation method thereof. Background Art

[0002] Lemons, a woody plant of the genus Citrus in the Rutaceae family, have oval or ovate fruits with a natural pale yellow color. They bloom from April to May and fruit from September to November. Fresh lemons are rich in vitamin C, vitamin P, citric acid, malic acid, quinic acid, and lemon oil, among other nutrients. They have a unique flavor, rich aroma, and a nutritious profile. The Compendium of Materia Medica records that lemons promote salivation, quench thirst, and relieve summer heat. Modern medicine recognizes lemons as antibacterial and anti-inflammatory, antitussive, stomach-soothing, and anti-fetal benefits, as well as cardiovascular disease prevention, pigmentation inhibition, anti-aging, and immune-boosting. Lemons are a beloved fruit for both medicinal and edible uses.

[0003] "Look to Sichuan for Chinese lemons, and look to Anyue for Sichuan lemons." Anyue lemons rank first in Asia in terms of preservation area and fresh fruit output, with a domestic market share of 80%. Anyue lemons are large in quantity and high in quality, providing a superior resource base for the diversified development and deep processing research and development and production of lemons.

[0004] The sugar raw materials used in the production of traditional walnut soft candy are mostly maltose and white sugar. Due to the high sugar content in maltose, the taste is sweet and sticky. The oil content in walnuts is high, and they are prone to oxidation and rancidity under the influence of oxygen, light, moisture and temperature. The walnut kernels are easily oxidized and deteriorated during the preparation process, producing a rancid smell. Traditional walnut soft candy products are easy to stick to teeth, have a sweet taste, and lack fragrance. There is a lack of new varieties to add. Summary of the Invention

[0005] In order to solve the above technical problems, the present invention provides a lemon walnut soft candy and a preparation method thereof.

[0006] The purpose of the present invention can be achieved through the following technical solutions:

[0007] A lemon walnut soft candy comprises the following components by weight: 12-18 parts of honey-processed lemon particles, 20-28 parts of walnut kernels, and 54-68 parts of sugar liquid matrix.

[0008] Furthermore, the preparation method of the honey-processed lemon granules is:

[0009] S1. Wash the lemon, dry it, cut it into 2-4 mm particles, and remove the lemon seeds to obtain lemon particles;

[0010] S2. Mix lemon granules, sugar and sodium bicarbonate to obtain a premix, marinate the premix for 18-48 hours, and then candy at 75-90° C. for 40-80 minutes; boil the candied lemon granules in a pot at a boiling temperature of 105-115° C. until semi-dry to obtain candied lemon granules.

[0011] Furthermore, in step S2, the mass ratio of lemon particles to sugar is 10:7-12; and the amount of sodium bicarbonate added is 0.05-0.2% of the mass of the lemon particles.

[0012] Furthermore, the pretreatment process of the walnut kernel is as follows: screening walnut kernels without impurities, uniform color, and light yellow or milky white, confirming that there is no mold or deterioration, baking the walnut kernels at 130-160° C. for 15-35 minutes, and spraying vitamin E solution on the surface.

[0013] Furthermore, the mass fraction of the vitamin E solution is 0.1-0.3%.

[0014] Furthermore, the preparation method of the sugar liquid matrix is: glucose syrup, white sugar, coconut oil, corn starch and xanthan gum are mixed to obtain a mixture, and then the mixture is added to drinking water. After boiling for 1.5-2.5 hours, the temperature of the sugar liquid is controlled at 105-115° C., and the sugar liquid matrix is obtained when the mixture appears to be in a wire-drawing state.

[0015] Furthermore, the mass ratio of the glucose syrup, white sugar, coconut oil, corn starch and xanthan gum is 40-60:20-30:8-15:5-12:0.02-0.1; and the dosage ratio of the mixture to drinking water is 1.0-1.3 kg:1-1.3 L.

[0016] A method for preparing lemon walnut soft candy comprises the following steps:

[0017] (1) Mixing the honey-processed lemon granules with the sugar solution matrix, and continuing to boil for 30-90 minutes, with the sugar solution temperature controlled at 105-115° C., to obtain a lemon sugar solution;

[0018] (2) Mix the walnut kernels and lemon sugar solution evenly, pour into the mold and cool to 25-35°C to set;

[0019] (3) Cut the shaped soft candies, screen them and package them to obtain lemon walnut soft candies.

[0020] Furthermore, the sugar content of the lemon sugar solution in step (1) is 75-80° Brix.

[0021] Beneficial effects of the present invention:

[0022] (1) Through gradient sugar curing and temperature-controlled honey processing, the sour and astringent components of lemon are transformed and the active substances are retained; the timing of sugar solution boiling and lemon granule addition is optimized to achieve the slow release of aroma substances and the stability of the combination with walnut kernels; through baking dehydration, the synergistic effect of vitamin E and coconut oil, the oxidation of walnut kernels is inhibited, and the product has no rancid smell;

[0023] (2) Sodium bicarbonate is added to adjust the pH value to reduce bitterness and the sourness of the lemon itself, forming a layered effect with the roasted aroma of the walnut kernel. Coconut oil and corn starch form a three-dimensional network structure, which improves the elasticity of the sugar body and makes the walnut kernel more evenly distributed. In addition, fresh lemon particles are used as the basic raw material to retain the nutritional components and natural flavor of the lemon to the greatest extent, which also increases the nutritional value and functionality of the product. DETAILED DESCRIPTION

[0024] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0025] Example 1

[0026] Preparation of honey lemon granules:

[0027] S1. Wash the lemon, dry it, cut it into 2mm particles, remove the lemon seeds, and obtain lemon particles;

[0028] S2. Mix 10 parts of lemon granules, 7 parts of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.05% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 18 hours, and then candy-cure at 75° C. for 40 minutes; boil the candied lemon granules in a pot at 105° C. until semi-dry to obtain candied lemon granules.

[0029] Pretreatment process of walnut kernels:

[0030] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 130° C. for 15 min and the surface was sprayed with a 0.1% vitamin E solution.

[0031] Preparation of sugar solution matrix:

[0032] 40 parts of glucose syrup, 20 parts of white sugar, 8 parts of coconut oil, 5 parts of corn starch and 0.02 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.0 kg:1.3 L). After boiling for 1.5 hours, the sugar solution temperature was controlled at 105° C., and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0033] A preparation method of lemon walnut soft candy:

[0034] (1) 12 parts of honey-processed lemon granules were mixed with 54 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 105°C to obtain a lemon sugar solution with a sugar content of 75°Brix.

[0035] (2) Mix 20 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 25°C to set;

[0036] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0037] Example 2

[0038] Preparation of honey lemon granules:

[0039] S1. Wash the lemon, dry it, cut it into 4mm particles, remove the lemon seeds, and obtain lemon particles;

[0040] S2. Mix 10 parts of lemon granules, 12 parts of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.2% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 48 hours, and then candy-cure at 90° C. for 80 minutes; boil the candied lemon granules in a pot at a boiling temperature of 115° C. until semi-dry to obtain candied lemon granules.

[0041] Pretreatment process of walnut kernels:

[0042] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 160° C. for 35 min and the surface was sprayed with a 0.3% mass fraction of vitamin E solution.

[0043] Preparation of sugar solution matrix:

[0044] 60 parts of glucose syrup, 30 parts of white sugar, 15 parts of coconut oil, 12 parts of corn starch and 0.1 part of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.3 kg:1 L). After boiling for 2.5 hours, the temperature of the sugar solution was controlled at 115° C., and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0045] A preparation method of lemon walnut soft candy:

[0046] (1) 18 parts of honey-processed lemon granules were mixed with 68 parts of sugar solution base by weight, and the mixture was boiled for 90 minutes. The temperature of the sugar solution was controlled at 115°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0047] (2) Mix 28 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 35°C to set;

[0048] (3) Cut the shaped soft candies into 8 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0049] Example 3

[0050] Preparation of honey lemon granules:

[0051] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0052] S2. Mix 1 part of lemon granules, 1 part of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.125% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 33 hours, and then candy-cure at 82.5° C. for 60 minutes; boil the candied lemon granules in a pot at a boiling temperature of 110° C. until semi-dry to obtain candied lemon granules.

[0053] Pretreatment process of walnut kernels:

[0054] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 145° C. for 25 min and the surface was sprayed with a 0.2% vitamin E solution by mass.

[0055] Preparation of sugar solution matrix:

[0056] 50 parts of glucose syrup, 25 parts of white sugar, 10 parts of coconut oil, 8 parts of corn starch and 0.06 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1 kg:1 L). After boiling for 2.0 hours, the temperature of the sugar solution was controlled at 110°C, and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0057] A preparation method of lemon walnut soft candy:

[0058] (1) 15 parts of honey-processed lemon granules were mixed with 61 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 78°Brix.

[0059] (2) Mix 24 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0060] (3) The shaped soft candies are cut into 6.5 mm thick slices, screened, and vacuum-packed using an aluminum foil composite film to obtain lemon walnut soft candies.

[0061] Example 4

[0062] Preparation of honey lemon granules:

[0063] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0064] S2. Mix 1 part of lemon granules, 1 part of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.1% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 36 hours, and then candy-cure at 85° C. for 60 minutes; boil the candied lemon granules in a pot at a boiling temperature of 110° C. until semi-dry to obtain candied lemon granules.

[0065] Pretreatment process of walnut kernels:

[0066] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 150° C. for 20 min and the surface was sprayed with a 0.2% vitamin E solution by mass.

[0067] Preparation of sugar solution matrix:

[0068] 50 parts of glucose syrup, 25 parts of white sugar, 12 parts of coconut oil, 10 parts of corn starch and 0.05 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.2 kg:1.1 L). After boiling for 2 hours, the temperature of the sugar solution was controlled at 105°C, and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0069] A preparation method of lemon walnut soft candy:

[0070] (1) 16 parts of honey-processed lemon granules were mixed with 59 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0071] (2) Mix 25 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0072] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0073] Comparative Example 1

[0074] Preparation of honey lemon granules:

[0075] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0076] S2. Mix 1 part of lemon granules and 1 part of white sugar by weight to obtain a premix, marinate the premix for 36 hours, and then candy-cure at 85° C. for 60 minutes; boil the candy-cooked lemon granules in a pot at 110° C. until semi-dry to obtain candy-cooked lemon granules.

[0077] Pretreatment process of walnut kernels:

[0078] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 150° C. for 20 min and the surface was sprayed with a 0.2% vitamin E solution by mass.

[0079] Preparation of sugar solution matrix:

[0080] 50 parts of glucose syrup, 25 parts of white sugar, 12 parts of coconut oil, 10 parts of corn starch and 0.05 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.2 kg:1.1 L). After boiling for 2 hours, the temperature of the sugar solution was controlled at 105°C, and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0081] A preparation method of lemon walnut soft candy:

[0082] (1) 16 parts of honey-processed lemon granules were mixed with 59 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0083] (2) Mix 25 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0084] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0085] Comparative Example 2

[0086] Preparation of honey lemon granules:

[0087] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0088] S2. Mix 1 part of lemon granules, 1 part of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.1% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 36 hours, and then candy-cure at 85° C. for 60 minutes; boil the candied lemon granules in a pot at a boiling temperature of 110° C. until semi-dry to obtain candied lemon granules.

[0089] Pretreatment process of walnut kernels:

[0090] Screen the walnut kernels that are free of impurities, uniform in color, and light yellow or milky white, confirm that they are not moldy or deteriorated, and bake the walnut kernels at 150℃ for 20 minutes.

[0091] Preparation of sugar solution matrix:

[0092] 50 parts of glucose syrup, 25 parts of white sugar, 12 parts of coconut oil, 10 parts of corn starch and 0.05 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.2 kg:1.1 L). After boiling for 2 hours, the temperature of the sugar solution was controlled at 105°C, and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0093] A preparation method of lemon walnut soft candy:

[0094] (1) 16 parts of honey-processed lemon granules were mixed with 59 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0095] (2) Mix 25 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0096] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0097] Comparative Example 3

[0098] Preparation of honey lemon granules:

[0099] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0100] S2. Mix 1 part of lemon granules, 1 part of white sugar, and sodium bicarbonate (the amount of sodium bicarbonate added is 0.1% of the mass of the lemon granules) by weight to obtain a premix, marinate the premix for 36 hours, and then candy-cure at 85° C. for 60 minutes; boil the candied lemon granules in a pot at a boiling temperature of 110° C. until semi-dry to obtain candied lemon granules.

[0101] Pretreatment process of walnut kernels:

[0102] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 150° C. for 20 min and the surface was sprayed with a 0.2% vitamin E solution by mass.

[0103] Preparation of sugar solution matrix:

[0104] 50 parts of glucose syrup, 25 parts of white sugar, 10 parts of corn starch and 0.05 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.2 kg:1.1 L). After boiling for 2 hours, the temperature of the sugar solution was controlled at 105°C, and the sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0105] A preparation method of lemon walnut soft candy:

[0106] (1) 16 parts of honey-processed lemon granules were mixed with 59 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0107] (2) Mix 25 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0108] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0109] Comparative Example 4

[0110] Preparation of honey lemon granules:

[0111] S1. Wash the lemon, dry it, cut it into 3mm particles, remove the lemon seeds, and obtain lemon particles;

[0112] S2. Mix 1 part of lemon granules, 1 part of white sugar and sodium bicarbonate (the amount of sodium bicarbonate added is 0.1% of the weight of the lemon granules) by weight to obtain a premix, and cook it at 85° C. until it is semi-dry to obtain honey-processed lemon granules.

[0113] Pretreatment process of walnut kernels:

[0114] Walnut kernels with no impurities, uniform color, and light yellow or milky white color were selected to confirm that they were not moldy or deteriorated. The walnut kernels were baked at 150° C. for 20 min and the surface was sprayed with a 0.2% vitamin E solution by mass.

[0115] Preparation of sugar solution matrix:

[0116] 50 parts of glucose syrup, 25 parts of white sugar, 12 parts of coconut oil, 10 parts of corn starch and 0.05 parts of xanthan gum were mixed by weight to obtain a mixture, which was then added to drinking water (the ratio of the mixture to drinking water was 1.2 kg:1.1 L). After boiling for 2 hours, the temperature of the sugar solution was controlled at 105°C, and a sugar solution matrix was obtained when the mixture showed a wire-drawing state.

[0117] A preparation method of lemon walnut soft candy:

[0118] (1) 16 parts of honey-processed lemon granules were mixed with 59 parts of sugar solution base by weight, and the mixture was boiled for 30 minutes. The temperature of the sugar solution was controlled at 110°C to obtain a lemon sugar solution with a sugar content of 80°Brix.

[0119] (2) Mix 25 parts of walnut kernels and lemon sugar solution, stir evenly, pour into the mold and cool to 30°C to set;

[0120] (3) Cut the shaped soft candies into 5 mm thick slices, screen them, and vacuum-pack them using aluminum foil composite film to obtain lemon walnut soft candies.

[0121] The following further tests were conducted on the effects of the lemon walnut candies prepared in all the examples of the present invention and the comparative examples. Elasticity: TPA testing was performed using a texture analyzer (the probe compressed the sample to 50% deformation, then withdrawn, and the recovered height was recorded; recovered height / initial compressed height × 100%). Water activity: Using a water activity meter, the candies were crushed and evenly filled into a sample cup. The sample was then equilibrated at 25°C and read directly.

[0122] Bitterness and Rancidity: A professional panel of judges evaluated the presence of rancidity in products using sensory evaluations of bitterness and a rancidity test (40°C / 30 days). Bitterness was scored on a scale of 0-5 (0 = no odor, 5 = very strong), while rancidity was assessed by the degree of oil oxidation (0 = no odor, 5 = noticeable rancidity). The results are summarized in Table 1.

[0123] Table 1: Test results

[0124] sample water activity Whether there is bitterness Whether there is a rancid smell elasticity(%) Example 1 0.62 0 0 77 Example 2 0.64 0 0 75 Example 3 0.61 0 0 78 Example 4 0.58 0 0 80 Comparative Example 1 0.70 3 0 65 Comparative Example 2 0.75 0 3 63 Comparative Example 3 0.78 0 2 60 Comparative Example 4 0.80 2 0 64

[0125] Texture measurement: The lemon walnut candies prepared in the examples and comparative examples were subjected to TPA measurement. The test probe was P / 50, the pre-measurement speed was 1.0 mm / s, the measurement speed was 1.0 mm / s, the post-measurement speed was 1.0 mm / s, and the compressive strain was 60%. The results are recorded in Table 2.

[0126] Table 2: Test results

[0127]

[0128]

[0129] According to the data in Table 1 and Table 2, the lemon walnut soft candy prepared by the present invention has good formability, uniform texture, soft, glutinous and mellow taste, chewy and smooth taste, no sticking to teeth, sweet but not greasy, and has a natural flavor unique to lemon.

[0130] The above content is merely an example and explanation of the concept of the present invention. Those skilled in the art may make various modifications or additions to the described specific embodiments or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the scope of protection of the present invention.

Claims

1. A lemon walnut soft candy, characterized in that: The invention comprises the following components by weight: 12-18 parts of honey-processed lemon particles, 20-28 parts of walnut kernels and 54-68 parts of sugar liquid matrix.

2. The lemon walnut soft candy according to claim 1, characterized in that: The preparation method of the honey-processed lemon granules is as follows: S1. Wash the lemon, dry it, cut it into 2-4 mm particles, and remove the lemon seeds to obtain lemon particles; S2. Mix lemon granules, sugar and sodium bicarbonate to obtain a premix, marinate the premix for 18-48 hours, and then candy at 75-90° C. for 40-80 minutes; boil the candied lemon granules in a pot at a boiling temperature of 105-115° C. until semi-dry to obtain candied lemon granules.

3. The lemon walnut soft candy according to claim 2, characterized in that: In step S2, the mass ratio of lemon particles to sugar is 10:7-12; and the amount of sodium bicarbonate added is 0.05-0.2% of the mass of the lemon particles.

4. The lemon walnut soft candy according to claim 1, characterized in that: The pretreatment process of the walnut kernels is as follows: screening walnut kernels free of impurities, uniform in color, and light yellow or milky white; after confirming that the walnut kernels are free of mold and deterioration, baking the walnut kernels at 130-160° C. for 15-35 minutes, and spraying the surface with vitamin E solution.

5. The lemon walnut soft candy according to claim 4, characterized in that: The mass fraction of the vitamin E solution is 0.1-0.3%.

6. The lemon walnut soft candy according to claim 1, characterized in that: The preparation method of the sugar liquid matrix comprises the following steps: mixing glucose syrup, white sugar, coconut oil, corn starch and xanthan gum to obtain a mixture, then adding the mixture to drinking water, boiling for 1.5-2.5 hours, controlling the temperature of the sugar liquid at 105-115° C., and obtaining the sugar liquid matrix when the mixture becomes a wire-drawing state.

7. The lemon walnut soft candy according to claim 6, characterized in that: The mass ratio of the glucose syrup, white sugar, coconut oil, corn starch and xanthan gum is 40-60:20-30:8-15:5-12:0.02-0.1; and the dosage ratio of the mixture to drinking water is 1.0-1.3 kg:1-1.3 L.

8. The method for preparing the lemon walnut soft candy according to any one of claims 1 to 7, characterized in that: The following steps are involved: (1) Mixing the honey-processed lemon granules with the sugar solution matrix, and continuing to boil for 30-90 minutes, with the sugar solution temperature controlled at 105-115° C., to obtain a lemon sugar solution; (2) Mix the walnut kernels and lemon sugar solution evenly, pour into the mold and cool to 25-35°C to set; (3) Cut the shaped soft candies, screen them and package them to obtain lemon walnut soft candies.

9. The method for preparing lemon walnut soft candy according to claim 8, characterized in that: The sugar content of the lemon sugar solution in step (1) is 75-80° Brix.

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