Multilayer sugar-coated food and preparation method thereof
Through multi-layer structure design and low-temperature hot air drying technology, the brittleness and taste problems of multi-layer sugar-coated foods are solved, and multi-layer sugar-coated foods with high brittleness and rich flavor are achieved.
Patent Information
- Application Number
- CN202510917937.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-07-03
- Publication Date
- 2025-09-09
AI Technical Summary
In the prior art, the structural design of multi-layer sugar-coated foods results in the core ingredients being easily released, high moisture content, a rough texture, insufficient brittleness, and easy disintegration of the sugar powder layer, which affects the eating experience.
It adopts a multi-layer structure design, including a core, an isolation layer, a powdered sugar layer and a crispy layer. Through low-temperature hot air drying and multiple rounds of spraying the mixture, it ensures that the sugar coating is evenly coated and solidified, controls moisture, and increases crispness and smoothness.
The multi-layer sugar-coated food has high brittleness and good taste, avoids the release of core ingredients, and the sugar powder layer is fixed, which is suitable for consumption by people of all ages and has rich flavor.
Smart Images
Figure CN120604813A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to a multi-layer sugar-coated food and a related preparation method thereof, belonging to the technical field of food processing. Background Art
[0002] The taste of food generally depends on its own characteristics. By coating food with a layer of syrup as a sugar coating, the food can be given a crispy texture and enriched with flavor. Similarly, the applicant has developed a multi-layer sugar-coated food, more specifically a multi-layer sugar-coated fruit dan, and has filed the following application in this regard. Summary of the Invention
[0003] In view of the above-mentioned deficiencies in the prior art, the present invention provides a multi-layer sugar-coated food.
[0004] To achieve the above object, the present invention adopts a technical solution comprising a multi-layer sugar-coated food, comprising a core and multi-layer sugar coatings, wherein the core is a granular material made from a mixture of fruit puree and fruit powder, and an isolation layer, a sugar powder layer, and a crispy layer are sequentially arranged from the inside out to coat the core to form the multi-layer sugar coatings, wherein the mass ratio of the core to the multi-layer sugar coatings is 1:0.50-0.90; When the multi-layer sugar-coated food is placed in clean water at 25°C, the multi-layer sugar coating completely dissolves within 240-360 seconds; The preparation of the multi-layer sugar coating comprises at least the following steps: S1: The core is placed in a sugar coating pan and rotated at a low speed, and a small amount of thin syrup mixture is sprayed intermittently on its surface to complete the coating of the isolation layer; S2: Sprinkle enough powdered sugar into the icing pan and intermittently spray the sugar mixture onto the surface of the isolation layer to allow the powdered sugar to adhere to the surface of the isolation layer, thereby completing the coating of the powdered sugar layer; S3: Spray the preheated concentrated syrup mixture in a fine mist on the surface of the powdered sugar layer to complete the coating of the crispy layer, and dry the crispy layer until the multiple layers of sugar coating are completely solidified and hardened.
[0005] Preferably, the mass ratio of the core to the multi-layer sugar coating is 1:0.60-0.80.
[0006] Preferably, the mass ratio of the core to the multi-layer sugar coating is 1:0.65-0.75.
[0007] Preferably, when the multi-layer sugar-coated food is placed in clean water at 25° C., the multi-layer sugar coating completely dissolves within 270-330 seconds.
[0008] Preferably, the dilute syrup mixture is prepared by mixing glucose syrup with a concentration of 40-55% Brix with an appropriate amount of gum arabic and titanium dioxide; the sugar liquid mixture is prepared by mixing dilute sugar liquid with a concentration of less than 20% Brix with an appropriate amount of gum arabic; and the concentrated syrup mixture is prepared by mixing glucose syrup with a concentration of 60-80% Brix with an appropriate amount of gum arabic, food coloring, and flavoring.
[0009] Preferably, the isolation layer, the powdered sugar layer and the crispy layer together form the multi-layer sugar coating with a thickness of 1-1.8 mm, the thickness of the isolation layer is 0.05-0.15 mm, and the thickness of the crispy layer is 0.5-0.8 mm.
[0010] Preferably, the fruit puree is a viscous substance obtained by adding lemon, green plum, tangerine peel and white sugar into an appropriate amount of water, boiling, crushing and then grinding; the fruit powder is a powder obtained by drying and crushing hawthorn and tangerine peel.
[0011] Preferably, the fruit puree is a viscous substance obtained by adding lemon, green plum, tangerine peel and white sugar in a ratio of 2-3:1-2:3-4:4-1 into an appropriate amount of water, boiling, crushing and then grinding; the fruit powder is a powder obtained by drying and crushing hawthorn and tangerine peel in a ratio of 6-8:4-2, and the particle size of the fruit powder is 60-120 mesh.
[0012] Preferably, the core is made by mixing fruit puree and fruit powder in a ratio of 4-6:6-4.
[0013] Preferably, the core made of fruit puree or fruit powder is a spherical fruit dan core with a diameter of 4-8 mm, a water content of 5-20%, and a density of 1.10-1.90 g / cm³, which is coated with multiple layers of sugar coating to form a multi-layer sugar-coated fruit dan.
[0014] Preferably, the core density is 1.30-1.70 g / cm³.
[0015] The present invention also provides a method for preparing a multi-layer sugar-coated food, which specifically comprises the following steps: S1: Wash and cut the lemon and green plum, remove the core, add them to water with dried tangerine peel and sugar in appropriate proportions, boil them together, continue to simmer and crush them, and then grind them into a puree; S2: Wash the hawthorn, cut it into pieces, remove the core, dry it separately, mix it with the dried tangerine peel according to a certain proportion, and then grind it to obtain fruit powder; S3: Fruit puree and fruit powder are weighed in proportion and placed in a mixing pot for stirring. The obtained powder-pure mixture is formed into preformed cores by a granulator, and the cores are dried with low-temperature hot air to a moisture content of 5-20%; S4: The core is placed in a sugar coating pan and rotated at a low speed. A small amount of thin syrup mixture is intermittently sprayed on its surface while blowing with cold / hot air alternately. After each spraying, the core is rolled for a period of time and sprayed again. After repeating several times, the isolation layer is coated. The isolation layer is dried with low-temperature hot air until it is in a slightly sticky state that is not completely dry. S5: Sprinkle enough powdered sugar into the icing pan to allow it to adhere to the surface of the isolation layer and continuously roll it to achieve uniform coating. During the rolling process, spray a small amount of sugar mixture on the isolation layer and sprinkle more powdered sugar to increase the thickness of the powdered sugar layer. Repeat several times to complete the coating of the powdered sugar layer. Blow the powdered sugar layer with low-temperature hot air until it is fixed on the surface of the isolation layer. S6: Spray the preheated concentrated syrup mixture evenly, in small amounts, and multiple times on the surface of the powdered sugar layer in a fine mist form, supplemented by low-temperature hot air blowing. After drying, roll it through the rolling of the sugar coating pan. Repeat several rounds to complete the coating of the crispy layer. Dry the crispy layer with low-temperature hot air until the multiple layers of sugar coating are completely solidified and hardened.
[0016] Preferably, in step S1, the lemon, green plum, tangerine peel, white sugar and water are boiled together and then continue to be boiled for at least 20 minutes.
[0017] Preferably, in step S2, the hawthorn and tangerine peel are dried separately at a temperature not lower than 50° C. for at least 10 hours.
[0018] Preferably, in step S3, the preformed core is dried with low-temperature hot air at 40-50° C. to a moisture content of 5-20%.
[0019] Preferably, in step S4, the spraying of the dilute syrup mixture can be repeated 2-4 times, and the isolation layer is dried with low-temperature hot air at 30-50°C after coating.
[0020] Preferably, in step S5, the spraying of the sugar liquid mixture and the addition of powdered sugar can be repeated for at least 15 rounds, and after the powdered sugar layer is formed, it is blown with low-temperature hot air at 30-50°C.
[0021] Preferably, in step S6, the spraying of the concentrated syrup mixture and the subsequent tumbling can be repeated for 20-25 rounds, and the crispy layer is dried with low-temperature hot air at 30-50°C after being coated.
[0022] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The sugar coating has a multi-layer structure, which can effectively cover the core. The multiple drying processes during the coating process can effectively reduce the moisture in the core and prevent the core components from being released. Since the sugar coating has a low moisture content, it has a high crispness and can give the food a good crisp taste. 2. The core is made of sticky fruit puree mixed with fruit powder. After it is made, the temperature difference between the inside and outside is large. Drying it with low-temperature hot air can reduce its surface roughness and avoid affecting the effect of the isolation layer being too thick or too thin, which will cause the food to have a poor taste. 3. The coating of the powdered sugar layer is achieved by multiple rounds of "wet powder addition". The powdered sugar on the outer layer can also effectively adhere to the core, thereby increasing the thickness of the powdered sugar layer. At the same time, the low-temperature hot air blowing can further shape the powdered sugar layer and prevent the powdered sugar from disintegrating. 4. The crispy layer is coated with multiple rounds of spraying and rolling of a concentrated syrup mixture, resulting in a smoother surface without any noticeable bumps. 5. The size and amount of the core and multi-layer sugar coating are controlled within a reasonable range. They can be easily crushed or dissolved in the mouth without the need for the consumer to crush them significantly. They are not easy to stick to the teeth and are suitable for consumers of all ages. 6. The particle size of the fruit powder is moderate. When the core is melted, the eater can feel the fine particles, but there will be no obvious foreign body sensation, which enriches the flavor of the food. BRIEF DESCRIPTION OF THE DRAWINGS
[0023] Figure 1 This is a schematic diagram of the layers of multi-layer sugar-coated fruit pills.
[0024] In the picture, 1-fruit dan core; 2-isolation layer; 3-powdered sugar layer; 4-crispy skin layer. DETAILED DESCRIPTION
[0025] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. Obviously, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.
[0026] Examples 1-3 The utility model relates to a multi-layer sugar-coated fruit pill, which is prepared from the following components: fruit puree, fruit powder, a thin syrup mixture, powdered sugar, a sugar liquid mixture and a thick syrup mixture. The fruit puree is a viscous substance obtained by boiling and crushing lemon, green plum, tangerine peel and white sugar in an appropriate amount of water and then grinding the mixture; the fruit powder is a powder obtained by drying and crushing hawthorn and tangerine peel; the fruit puree and the fruit powder are used together to form a spherical fruit dan core 1; the dilute syrup mixture is preferably made by mixing glucose syrup with a concentration of 50% Brix with an appropriate amount of gum arabic and titanium dioxide, which can be coated on the fruit dan core 1 to form an isolation layer 2; the sugar liquid mixture is preferably made by mixing dilute sugar liquid with a concentration of less than 20% Brix with an appropriate amount of gum arabic, which can be coated with powdered sugar on the isolation layer 2 to form a powdered sugar layer 3; the concentrated syrup mixture is preferably made by mixing glucose syrup with a concentration of 65-75 Brix with an appropriate amount of gum arabic, food coloring and flavoring, which can be coated on the powdered sugar layer 3 to form a crispy layer 4; the isolation layer 2, powdered sugar layer 3 and crispy layer 4 sequentially coat the fruit dan core 1 and form a multi-layer sugar coating together. The multi-layer sugar-coated fruit dan structure is as follows Figure 1 The basic materials of the above components can be purchased through commercial channels, and the input amount of each component is shown in Table 1.
[0027] Table 1 Component input table of multi-layer sugar-coated fruit pills
[0028] The preparation methods of the multi-layered sugar-coated fruit pills in Examples 1-3 above all adopt the following processing steps to produce the products: S1: Wash and cut the lemon and green plum, remove the core, add them to water with dried tangerine peel and sugar in appropriate proportions, boil them together, continue to simmer for 20-30 minutes, grind them, and then grind them into a puree; S2: Wash the hawthorn, cut it into pieces, remove the core, dry it with dried tangerine peel at 60-70° C. for 11-12 hours, mix them in proportion, and then grind them to obtain a fruit powder with a particle size of 60-120 mesh; S3: Fruit puree and fruit powder are weighed in proportion and placed in a mixing pot for stirring. The obtained puree mixture is formed into pre-formed fruit dan cores with a diameter of 4-8 mm by a granulator, and then dried with hot air at 40-50°C to a moisture content of 5-20%; S4: Place the fruit dan core in a preheated (approximately 30-35°C) sugar coating pan and rotate it at a low speed (10-15 rpm). Use a spray gun or manually to intermittently spray a small amount of thin syrup mixture on its surface. At the same time, use alternating cold and hot air (primarily cold air) to help the thin syrup mixture spread, penetrate, and initially dry. After each spraying, roll it for a while to allow the thin syrup mixture to be evenly distributed and partially dried, then spray it again. Repeat 2-4 times to complete the coating of the isolation layer. Dry the isolation layer with low-temperature hot air at 30-50°C until it is slightly sticky but not completely dry. S5: Sprinkle enough powdered sugar into the icing pan to allow it to adhere to the surface of the isolation layer and continuously roll it to achieve uniform coating. During the rolling process, spray a small amount of sugar mixture on the isolation layer and sprinkle more powdered sugar to increase the thickness of the powdered sugar layer. Repeat this process for at least 15 times to complete the coating of the powdered sugar layer. Blow the powdered sugar layer with low-temperature hot air at 30-50°C until it is fixed on the surface of the isolation layer. S6: appropriately increase the speed of the sugar coating pan (20-25 rpm), use a spray gun to spray the preheated (about 50-60 ° C) concentrated syrup mixture evenly, in small amounts, and multiple times on the surface of the powdered sugar layer in a fine mist, supplemented by blowing with low-temperature hot air at 40-50 ° C. After drying, roll it through the sugar coating pan to polish it, repeat 20-25 rounds to complete the coating of the crispy layer, and dry the crispy layer with low-temperature hot air at 30-40 ° C until the multi-layer sugar coating is completely solidified and hardened, thereby preparing the multi-layer sugar-coated fruit pills described in Examples 1-3. After passing the inspection, canning and packaging.
[0029] Test of the mass ratio of the fruit jelly core and the multi-layer sugar coating: The mass of the multi-layer sugar coating fruit jelly core was measured separately to determine the mass of the multi-layer sugar coating. The mass ratio of the two was then calculated. The results are shown in Table 2.
[0030] Table 2 Test table of mass ratio of fruit dan core and multi-layer sugar coating
[0031] The above test results show that the mass ratio of the multi-layer sugar-coated fruit pills of the present invention, the fruit pill core and the multi-layer sugar coating is between 1:0.50-0.90, and more specifically between 1:0.65-0.75.
[0032] Fruit Dan core density test: Measure the diameter and mass of the fruit Dan core, and combine it with the sphere volume formula to calculate its density data. The results are shown in Table 3.
[0033] Table 3 Density test table of fruit dan core
[0034] The above test results show that the density of the multi-layer sugar-coated fruit pills of the present invention is between 1.10-1.90 g / cm³, and more specifically between 1.30-1.70 g / cm³.
[0035] Multi-layer sugar coating dissolution time test: The multi-layer sugar-coated fruit pills were placed in clean water at 25°C, and the time required for the multi-layer sugar coating to dissolve was recorded. The results are shown in Table 4.
[0036] Table 4 Dissolution timetable of multi-layer sugar coating
[0037] The above test results show that the multi-layer sugar-coated fruit pills of the present invention have a dissolution time of 240-360 seconds, more specifically 270-330 seconds, in clear water at 25°C.
[0038] Texture analysis: The multi-layered sugar-coated fruit balls were tested using a texture analyzer. The test items included hardness, brittleness, adhesion, elasticity, chewiness, adhesiveness, cohesion, and resilience. The results are shown in Table 5.
[0039] Table 5 Texture test table of multi-layer sugar-coated fruit pills
[0040] It should be noted that the terms used in the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present application. Unless otherwise defined, the technical terms or scientific terms used in the present invention should have the common meaning understood by people with ordinary skills in the field.
[0041] It will be understood that the present invention is described by way of some embodiments, and it will be appreciated by those skilled in the art that various changes or equivalent substitutions may be made to these features and embodiments without departing from the spirit and scope of the present invention. In addition, under the teachings of the present invention, these features and embodiments may be modified to adapt to specific circumstances and materials without departing from the spirit and scope of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed herein, and all embodiments falling within the scope of the claims of this application are intended to be protected by the present invention.
Claims
1. A multi-layer sugar-coated food, comprising a core and multi-layer sugar coating, characterized in that: The core is a granular material made of a mixture of fruit puree and fruit powder, and the isolation layer, the powdered sugar layer, and the crispy layer are sequentially arranged from the inside to the outside to coat the core to form the multi-layer sugar coating. The mass ratio of the core to the multi-layer sugar coating is 1:0.50-0.90; When the multi-layer sugar-coated food is placed in clean water at 25°C, the multi-layer sugar coating completely dissolves within 240-360 seconds; The preparation of the multi-layer sugar coating comprises at least the following steps: S1: The core is placed in a sugar coating pan and rotated at a low speed, and a small amount of thin syrup mixture is sprayed intermittently on its surface to complete the coating of the isolation layer; S2: Sprinkle enough powdered sugar into the icing pan and intermittently spray the sugar mixture onto the surface of the isolation layer to allow the powdered sugar to adhere to the surface of the isolation layer, thereby completing the coating of the powdered sugar layer; S3: Spray the preheated concentrated syrup mixture in a fine mist on the surface of the powdered sugar layer to complete the coating of the crispy layer, and dry the crispy layer until the multiple layers of sugar coating are completely solidified and hardened.
2. The multi-layer sugar-coated food according to claim 1, wherein: The mass ratio of the core to the multi-layer sugar coating is 1:0.60-0.
80.
3. The multi-layer sugar-coated food according to claim 2, wherein: The mass ratio of the core to the multi-layer sugar coating is 1:0.65-0.
75.
4. The multi-layer sugar-coated food according to claim 1, wherein: When the multi-layer sugar-coated food is placed in clean water at 25° C., the multi-layer sugar coating is completely dissolved within 270-330 seconds.
5. The multi-layer sugar-coated food according to claim 1, wherein: The dilute syrup mixture is prepared by mixing glucose syrup with a concentration of 40-55% Brix with an appropriate amount of gum arabic and titanium dioxide; the sugar liquid mixture is prepared by mixing dilute sugar liquid with a concentration of less than 20% Brix with an appropriate amount of gum arabic; and the concentrated syrup mixture is prepared by mixing glucose syrup with a concentration of 60-80% Brix with an appropriate amount of gum arabic, food coloring, and flavoring.
6. The multi-layer sugar-coated food according to claim 1, wherein: The isolation layer, the powdered sugar layer and the crispy layer together form the multi-layer sugar coating with a thickness of 1-1.8 mm. The thickness of the isolation layer is 0.05-0.15 mm, and the thickness of the crispy layer is 0.5-0.8 mm.
7. The multi-layer sugar-coated food according to claim 1, wherein: The fruit puree is a viscous substance obtained by adding lemon, green plum, tangerine peel and white sugar into appropriate amount of water, boiling, crushing and then grinding; the fruit powder is a powdery substance obtained by drying and crushing hawthorn and tangerine peel.
8. The multi-layer sugar-coated food according to claim 7, wherein: The fruit puree is a viscous substance obtained by adding lemon, green plum, tangerine peel and white sugar in a ratio of 2-3:1-2:3-4:4-1 into an appropriate amount of water, boiling, crushing and then grinding; the fruit powder is a powder obtained by drying and crushing hawthorn and tangerine peel in a ratio of 6-8:4-2, and the particle size of the fruit powder is 60-120 meshes.
9. The multi-layer sugar-coated food according to claim 1, wherein: The core is made of a mixture of fruit puree and fruit powder in a ratio of 4-6:6-4.
10. The multi-layer sugar-coated food according to claim 1, characterized in that: The core made of fruit puree and fruit powder is a spherical fruit dan core with a diameter of 4-8 mm, a water content of 5-20%, and a density of 1.10-1.90 g / cm³. It is coated with multiple layers of sugar coating to form a multi-layer sugar-coated fruit dan.
11. The multi-layer sugar-coated food according to claim 10, characterized in that: The core density is 1.30-1.70 g / cm³.
12. A method for preparing a multi-layer sugar-coated food, characterized in that: The steps include: S1: Wash and cut the lemon and green plum, remove the core, add them to water with dried tangerine peel and sugar in appropriate proportions, boil them together, continue to simmer and crush them, and then grind them into a puree; S2: Wash the hawthorn, cut it into pieces, remove the core, dry it separately, mix it with the dried tangerine peel according to a certain proportion, and then grind it to obtain fruit powder; S3: Fruit puree and fruit powder are weighed in proportion and placed in a mixing pot for stirring. The obtained powder-pure mixture is formed into preformed cores by a granulator, and the cores are dried with low-temperature hot air to a moisture content of 5-20%; S4: The core is placed in a sugar coating pan and rotated at a low speed. A small amount of thin syrup mixture is intermittently sprayed on its surface while blowing with cold / hot air alternately. After each spraying, the core is rolled for a period of time and sprayed again. After repeating several times, the isolation layer is coated. The isolation layer is dried with low-temperature hot air until it is in a slightly sticky state that is not completely dry. S5: Sprinkle enough powdered sugar into the icing pan to allow it to adhere to the surface of the isolation layer and continuously roll it to achieve uniform coating. During the rolling process, spray a small amount of sugar mixture on the isolation layer and sprinkle more powdered sugar to increase the thickness of the powdered sugar layer. Repeat several times to complete the coating of the powdered sugar layer. Blow the powdered sugar layer with low-temperature hot air until it is fixed on the surface of the isolation layer. S6: Spray the preheated concentrated syrup mixture evenly, in small amounts, and multiple times on the surface of the powdered sugar layer in a fine mist form, supplemented by low-temperature hot air blowing. After drying, roll it through the rolling of the sugar coating pan. Repeat several rounds to complete the coating of the crispy layer. Dry the crispy layer with low-temperature hot air until the multiple layers of sugar coating are completely solidified and hardened.