Filled soft candy and preparation method therefor

Abstract

A filled soft candy, comprising a filling and a coating, wherein the coating wraps the filling; the viscosity of the filling is 1500-7000 mPa·s; the hardness of the coating is 46000-53000g, and the elasticity of the coating is 0.2-0.805; and the mass of the filling accounts for not more than 30% of the mass of the filled soft candy. The filling of the filled soft candy is placed in the middle; the filled soft candy has a moderate thickness and a good bursting mouthfeel; the coating has a relatively high hardness and a relatively tough texture, and can effectively resist against the impact of the filling having relatively strong fluidity; thus, the filled soft candy has good shape stability.

Description

A kind of soft candy and preparation method thereof Technical Field

[0001] The invention belongs to the field of food science and technology, and particularly relates to a sandwich soft candy and a preparation method thereof. Background Art

[0002] Soft candies are one of the most popular candies due to their popping texture and excellent chewability. Prior art methods for making soft candies typically use materials with high fluidity at room temperature as the core material to achieve this popping texture. However, for highly fluid materials, if the core material contains a high proportion of the highly fluid material, the core material as a whole becomes highly fluid, which can easily cause the core material to be off-center, resulting in an uneven outer thickness of the resulting soft candy. This can cause popping during the production process, reduce the yield of the soft candy, and hinder storage. Furthermore, the high fluidity of the core material can easily impact the outer shell, causing the core material to disperse and the outer shell to become thinner, resulting in the soft candy becoming flat and losing its original shape.

[0003] Summary of the Invention

[0004] To address the problems and deficiencies of the prior art, the present invention provides a center-filled soft candy and a method for preparing the same. The center-filled soft candy has a tough outer shell, a fluid core, and excellent chewiness and a bursting mouthfeel. Furthermore, the center-filled soft candy has a well-centered core, a good appearance, and good stability.

[0005] According to a first aspect of the present invention, a soft candy with a filling is provided, comprising a core material and an outer skin, wherein the outer skin wraps the core material; the viscosity of the core material is 1500 to 7000 mPa·s; the hardness of the outer skin is 46000 to 53000 g; the elasticity of the outer skin is 0.38 to 0.45; and the mass of the core material accounts for no more than 30% of the mass of the soft candy with a filling.

[0006] The hardness and elasticity of the crust were measured using a texture analyzer (SMS TA XT plus) under the following conditions: pre-test speed of 1mm / s, test speed of 3mm / s, post-test speed of 3mm / s, trigger force of 10g, and target mode of 75% deformation. Hardness and elasticity can be read directly on the texture analyzer. Hardness refers to the force at which the probe, upon sensing the trigger force, undergoes initial compression, squeezing the candy to 75% of its height. Elasticity is the ratio of the sample's recovered height during the second compression to the initial deformation.

[0007] In the soft candy of the present invention, by controlling the viscosity of the core material and the hardness and elasticity of the outer shell within the aforementioned ranges, the core material can be ensured to have a certain fluidity, resulting in a good popping texture. Furthermore, the outer shell can be ensured to have a certain impact resistance, allowing the outer shell to maintain its original shape under the impact pressure of the more fluid core material, preventing the core material from dispersing and maintaining the shape stability of the soft candy. Furthermore, maintaining the hardness of the outer shell within the aforementioned range helps ensure the toughness of the outer shell and the chewiness of the soft candy. Furthermore, controlling the mass of the core material to no more than 30% of the soft candy helps maintain the relative stability of the core material and outer shell while maintaining a popping texture, further ensuring the shape stability and storage stability of the soft candy.

[0008] Preferably, the viscosity of the core material is 1500 to 5000 mPa·s.

[0009] Preferably, the core material comprises 900-1030 parts of the first sweetener and 1-10 parts of xanthan gum, calculated by weight; the outer skin comprises 35-45 parts of high-ester pectin, 900-1030 parts of the first sweetener, and 5-20 parts of the acidity regulator, calculated by weight. In the preparation of the core material, the ratio of the first sweetener to the xanthan gum is controlled within the above range so that the core material has a suitable viscosity and is convenient for subsequent processing. In the preparation of the outer skin, the ratio of high-fat pectin, the second sweetener, and the acidity regulator is controlled within the above range, which is conducive to making the formed outer skin have a tougher texture. In particular, controlling the proportion of pectin can ensure that the outer skin has a faster gel speed, ensuring that the core material of the sandwich soft candy is quickly wrapped, and avoiding the diffusion of the more fluid core material or even breaking through the outer skin due to the slow gelation of the outer skin, which deteriorates the shape stability of the sandwich soft candy and affects the bursting taste of the sandwich soft candy. Therefore, under the above-mentioned material composition and ratio of the core material and the outer skin, it can ensure that the core material has a suitable viscosity, and will not cause problems such as the highly fluid core material not being centered, the thickness of the soft candy being uneven, and the impact on the outer skin. It ensures that the soft candy has a higher nutritional content and a better bursting taste. At the same time, it can also ensure that the shape of the soft candy is stable and maintain the beautiful shape of the soft candy.

[0010] Preferably, the first sweetener and the second sweetener independently include at least one of honey, syrup, sugar alcohol, and fruit juice.

[0011] Preferably, the first sweetener and the second sweetener are each honey. Honey is a sweet substance that bees collect from plant nectar or honeydew exuded from plant cells, or nectar excreted by insects, mixed with secretions from the salivary glands, and then fully fermented and stored in the honeycomb. Honey contains over 180 different substances, with glucose and fructose being the primary components, accounting for approximately 70%. Other components include various amino acids, minerals, aromatic substances, pigments, hormones, organic acids, enzymes, and bioactive substances. Therefore, honey has extremely high nutritional and health value. Honey has a pleasant aroma and is used as a sweetener in candy processing. Regular consumption not only prevents tooth decay but also maintains oral health. Long-term consumption also prevents obesity, eliminating concerns about weight gain.

[0012] Preferably, in the outer skin, the proportion of high ester pectin in the outer skin mass is 3.5 wt% to 4.5 wt%.

[0013] High-fat pectin, also known as pectin, is a group of polygalacturonic acids. It is water-soluble and can be isolated industrially, with a molecular weight of approximately 50,000 to 300,000. Under suitable conditions, its solution can form a gel and partially undergo methoxylation (methylation, i.e., forming methanol esters). Its main component is partially methylated α(l,4)-D-polygalacturonic acid.

[0014] Preferably, the acidity regulator includes at least one of citric acid monohydrate, sodium citrate, malic acid, lactic acid, phosphoric acid, sodium pyrophosphate, sodium hexametaphosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and calcium hydrogen phosphate.

[0015] According to another aspect of the present invention, a method for preparing a soft candy with a filling is provided, comprising the following steps: S1. dissolving high-ester pectin and a first acidity regulator in water to obtain a first outer skin glue solution; S2. mixing a first sweetener with the first outer skin glue solution, boiling at 110-140° C. until the solid content is 70-80%, then adding a second acidity regulator and mixing uniformly to obtain a second outer skin glue solution, and keeping the mixture warm at 90-100° C., wherein the pH of the second outer skin glue solution is 3.35-3.65; S3. heating the second sweetener to 40-75° C., performing a first vacuuming, then adding a third acidity regulator and xanthan gum thereto and dissolving them uniformly, performing a second vacuuming to obtain a core glue solution, and keeping the mixture warm at 70-80° C.; S4. casting and molding the second outer skin glue solution as the outer skin material and the core glue solution as the inner core material, and drying the mixture to obtain a soft candy with a filling.

[0016] In the preparation method of the soft candy provided by the present invention, by regulating and controlling the solid content, temperature, pH and other conditions in each preparation step, the yield of the soft candy can be improved, and the soft candy can be ensured to have good shape stability, chewiness and bursting mouthfeel. In addition, in S2, the pH of the second outer skin glue solution is controlled within a certain range during the preparation process, which is conducive to avoiding the second outer skin glue solution from being easily flocculated due to too low pH, and at the same time avoiding the outer skin structure stability formed by the second outer skin glue solution from being too high. And in S3, by vacuuming the honey under a certain temperature range, on the one hand, it is possible to effectively reduce bubbles in the honey mixing process, and avoid bubbles affecting the subsequent preparation and taste of the soft candy; on the other hand, it is possible to avoid excessive boiling caused by excessive temperature, the generation of more bubbles and the occurrence of safety accidents, and at the same time avoid excessively low temperature causing moisture to be difficult to remove, affecting the taste, shape and storage stability of the soft candy.

[0017] Preferably, in S3, the viscosity of the core material glue is 1500 to 5000 mPa·s. Controlling the viscosity of the core material glue within a certain range can prevent leakage during the pouring process due to too low viscosity, and also prevent stringing during the pouring process due to too high viscosity, which can affect the appearance of the final soft candy product.

[0018] Preferably, in S3, when performing the first vacuuming and the second vacuuming, the vacuum degree is set to 0.80-1.0 Bar, and the vacuuming time is 3-7 minutes.

[0019] Preferably, in step S4, during the pouring process, the core glue is poured 150 to 250 mm later than the second outer glue. This delay allows the second outer glue enough time to gel and form, wrapping the core smoothly, thereby ensuring a high yield of the soft candies.

[0020] Preferably, the difference in solid content between the second outer coating glue and the core glue is 2% to 4%. Controlling the solid content ratio of the second outer coating glue to the core glue facilitates a smooth casting process and avoids overly dilute or overly concentrated glue that can affect casting, hinder the production of the center-filled soft candy, and even reduce the taste and shape stability of the center-filled soft candy.

[0021] Preferably, in S4, during the casting process, the temperature of the core material glue and the second outer skin glue is controlled to be 70-80° C. Controlling the core material glue and the second outer skin glue within the above temperature range is conducive to making the two glues have better fluidity during casting and improving casting efficiency.

[0022] Preferably, in S4, the temperature is controlled at 45-50°C and the humidity is controlled at 25-30%RH during the drying process.

[0023] In summary, the core material of the sandwich soft candy provided by the present invention is centered, the thickness of the soft candy is moderate, the bursting taste is good, and the outer skin is hard and tough, which can effectively withstand the impact of the core material with strong fluidity and has good shape stability. DETAILED DESCRIPTION

[0024] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0025] Example 1

[0026] In the preparation of the soft candy in this embodiment, the formula of the core material is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, 3 parts of xanthan gum, and 20 parts of purified water, calculated by weight. The formula of the outer skin is 1000 parts of acacia honey, 42 parts of high-fat pectin, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, and 100 parts of water.

[0027] The jelly candies of this embodiment were prepared according to the following preparation method:

[0028] S1. Dissolve 42 parts of high-fat pectin, 5 parts of sodium citrate, and 2 parts of citric acid monohydrate in water at 80 to 90°C to obtain a first outer skin glue;

[0029] S2. 1000 parts of acacia honey were mixed with the first skin glue and cooked at 110 to 130 ℃ until the solid content was 75%, followed by adding 6 parts of citric acid monohydrate and mixing to obtain a second skin glue, which was kept warm at 90 to 100 ℃. The pH of the second skin glue was 3.35 to 3.65.

[0030] S3. After heating 1016 parts of acacia honey to 70°C, the first vacuum was performed for 5 minutes at a vacuum degree of 0.80 to 1.0 Bar. Then, 10 parts of citric acid monohydrate and 3 parts of xanthan gum were added and dissolved uniformly. The second vacuum was performed for 5 minutes at a vacuum degree of 0.80 to 1.0 Bar to obtain the core material glue solution, which was kept warm at 70 to 80°C.

[0031] S4. Casting and molding the second outer skin glue liquid as the outer skin material and the core material glue liquid as the inner core material together, drying, demoulding, polishing or sand mixing to obtain a sandwich soft candy; during casting, the core material glue liquid is cast 150 to 250 mm later than the outer skin glue liquid; the molding process adopts a starch mold or a metal mold or a silicone film, etc.; the temperature is controlled at 45 to 50°C and the humidity is controlled at 25 to 30% RH during the drying process; in this step, by controlling the casting amount of the second outer skin glue liquid and the core material glue liquid, the mass ratio of the core material to the outer skin in the final obtained sandwich soft candy is controlled to be 1 to 3:7 to 9.

[0032] Example 2

[0033] In this embodiment, a total of 5 treatment groups are set up, which are respectively recorded as treatment group 1#, treatment group 2#, treatment group 3#, treatment group 4#, and treatment group 5#. These 5 treatment groups use the xanthan gum content in the core material as a variable, wherein the xanthan gum content is calculated as follows: the xanthan gum content is calculated based on the total amount of materials required to prepare the core material, and the xanthan gum content = xanthan gum / (xanthan gum + acacia honey + citric acid monohydrate + water); and the xanthan gum content in treatment group 1#, treatment group 2#, treatment group 3#, treatment group 4#, and treatment group 5# is 0%, 0.1%, 0.3%, 0.6%, and 0.7%, respectively.

[0034] In the preparation of the soft candies in treatment group 1#, the difference from Example 1 is that the core material formula is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, and 20 parts of purified water, so as to control the xanthan gum content in the core material of treatment group 1# to 0%. The rest is the same as Example 1.

[0035] In the preparation of the soft candies in treatment group 2#, the difference from Example 1 is that the formula of the core material is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, 20 parts of water, and 1 part of xanthan gum, so as to control the xanthan gum content in the core material of treatment group 2# to 0.1%. The rest of the formula is the same as Example 1.

[0036] In treatment group 3#, in the preparation of the soft candies, the difference from Example 1 is that the formula of the core material is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, 20 parts of water, and 3.67 parts of xanthan gum, so as to control the xanthan gum content in the core material of treatment group 3# to 0.35%;

[0037] In the preparation of the soft candies in treatment group 4#, the difference from Example 1 is that the formula of the core material is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, 20 parts of water, and 6.3 parts of xanthan gum, so as to control the xanthan gum content in the core material of treatment group 4# to 0.6%. The rest of the formula is the same as Example 1.

[0038] In treatment group 5#, in the preparation of the soft candy with a filling, the difference from Example 1 is that the formula of the core material is 1016 parts of acacia honey, 10 parts of citric acid monohydrate, 20 parts of water, and 7.37 parts of xanthan gum, so as to control the xanthan gum content in the core material of treatment group 5# to 0.7%; the rest is the same as Example 1.

[0039] Test Example 1

[0040] During the preparation of the filled soft candies of each treatment group in Example 2, the core material of each treatment group was observed to see whether dripping and stringing occurred during the pouring process. The viscosity and centrality of the core material in the filled soft candies obtained from each treatment group in Example 2 were tested, and the yield (yield rate) of the filled soft candies in each treatment group was calculated.

[0041] The core material viscosity is tested by using a DVS+ viscometer according to the following method:

[0042] A) Install the viscometer and adjust it to be level.

[0043] B) Connect the viscometer to the power supply and turn on the power.

[0044] C) Use the Rotor Up and Down Arrow keys to enter rotor code 4.

[0045] D) Use the Speed ​​up and down arrow keys to enter the speed of 30 rpm.

[0046] E) Place rotor No. 4 in the core material solution at room temperature and connect it to the connector.

[0047] F) Press the motor on / off key to start the test. When the test is complete, press the motor on / off key again to turn off the motor.

[0048] G) Record the test results.

[0049] The test method for the centering of the core material is as follows: use scissors to cut the soft candy, clean the core material with cold water, measure the thickness of the outer skin with a vernier caliper, and record the minimum thickness and maximum thickness; where centering = minimum thickness / maximum thickness * 100%

[0050] The yield of filled candies is calculated by manually sorting and rejecting samples that are burst, deformed, stringy, sunken, or defective. The test method is based on the provided standard samples and uses sensory descriptions to determine the selection criteria. Yield = Number of soft candies after sorting / Number of soft candies before sorting * 100%

[0051] The relevant performance parameters of the center-filled soft candies in each treatment group in Example 2 are shown in Table 1.

[0052] Table 1 Results of relevant performance parameters of the jelly candies in each treatment group in Example 2

[0053] As shown in Table 1, when the core material viscosity is controlled within the range of 1500-7000 mPa·s, the resulting soft candies have good centering and yield, but stringing occurs. When the core material viscosity is controlled within the range of 1500-5000 mPa·s, not only is centering and yield good, but dripping or stringing does not occur during the pouring process, indicating better process feasibility.

[0054] Example 3

[0055] In this embodiment, a total of five treatment groups were set up, namely treatment group 6#, treatment group 7#, treatment group 8#, treatment group 9#, and treatment group 10#. The high-fat pectin content in the rind was used as a variable for these five treatment groups. The high-fat pectin content was calculated as follows: the high-fat pectin content was calculated based on the total amount of materials required to prepare the rind: high-fat pectin content = high-fat pectin / (high-fat pectin + acacia honey + citric acid monohydrate + sodium citrate + water); and the high-fat pectin content in treatment group 6#, treatment group 7#, treatment group 8#, treatment group 9#, and treatment group 10# was 3%, 3.5%, 4%, 4.5%, and 5%, respectively.

[0056] In the preparation of the center-filled soft candy in treatment group 6#, the difference from Example 1 is that the outer skin formula is 1000 parts of acacia honey, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, 100 parts of water, and 34.4 parts of high-fat pectin, so as to control the high-fat pectin content in the outer skin of treatment group 6# to 3%. The rest is the same as Example 1.

[0057] In the preparation of the soft candies in treatment group 7#, the difference from Example 1 is that the outer shell formula is 1000 parts of acacia honey, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, 100 parts of water, and 40.37 parts of high-fat pectin, so as to control the high-fat pectin content in the core material of treatment group 7# to 3.5%. The rest of the formula is the same as Example 1.

[0058] In the preparation of the soft candies in treatment group 8#, the difference from Example 1 is that the outer shell formula is 1000 parts of acacia honey, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, 100 parts of water, and 46.375 parts of high-fat pectin, so as to control the high-fat pectin content in the core material of treatment group 8# to 4%. The rest of the formula is the same as Example 1.

[0059] In the preparation of the soft candies in treatment group 9#, the difference from Example 1 is that the outer shell formula is 1000 parts of acacia honey, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, 100 parts of water, and 52.44 parts of high-fat pectin, so as to control the high-fat pectin content in the core material of treatment group 9# to 4.5%. The rest of the formula is the same as Example 1.

[0060] In treatment group 10#, in the preparation of the sandwich soft candy, the difference from Example 1 is that the formula of the outer skin is 1000 parts of acacia honey, 8 parts of citric acid monohydrate, 5 parts of sodium citrate, 100 parts of water, and 58.58 parts of high-ester pectin, so as to control the content of high-fat pectin in the core material of treatment group 10# to 5%; the rest is consistent with Example 1.

[0061] Test Example 2

[0062] During the preparation of the center-filled soft candies of each treatment group in Example 3, the viscosity and gelling speed of the second outer skin glue of each treatment group were tested, and the hardness, elasticity, resilience and bursting force of the outer skin of the center-filled soft candies of each treatment group were tested, and the yield (yield rate) of the center-filled soft candies of each treatment group was calculated.

[0063] The test of the viscosity of the second outer coating glue and the yield of the center-filled soft candy refer to Test Example 1.

[0064] The gelation speed of the second outer skin glue solution was tested by using a DVS+ viscometer according to the following method.

[0065] A) Install the viscometer and adjust it to be level.

[0066] B) Connect the viscometer to the power supply and turn on the power.

[0067] C) Use the Rotor Up and Down Arrow keys to enter rotor code 7.

[0068] D) Use the Speed ​​up and down arrow keys to enter the speed in 1 RPM.

[0069] E) Place rotor No. 7 into the leather material solution and connect it to the connector.

[0070] F) Press the motor on / off button to start the test.

[0071] G) Use a stopwatch to record the test time while observing changes in viscosity and torque during the test. Initially, the data will show little change. As time progresses, both viscosity and torque will increase. As the material approaches its natural curing state, viscosity and torque will rapidly increase. When you observe a rapid increase in viscosity and torque, record the time the stopwatch elapses; this is the approximate gel time for the material. A shorter gel time indicates a faster gelation rate, and the gel time is used to indicate the gelation rate.

[0072] The test method for the hardness and elasticity of the outer shell of the soft candy is:

[0073] The texture of soft candies, cast only in the skin, was tested using the SMS TA XT plus texture analyzer according to the TPA (texture profile analysis) method. The test conditions were as follows: pre-test speed: 1 mm / s, test speed: 3 mm / s, post-test speed: 3 mm / s, trigger force: 10 g, target mode: 75% deformation. Each sample was tested separately, with the finished product specifications and shape being consistent: cylindrical, 3.0 g per piece, and a weight deviation of no more than 0.1 g. Each group of samples was tested eight times in parallel, and the average value was used as the texture test result.

[0074] Data Reading Method: Once the probe senses the trigger force, it will undergo a first compression, squeezing the soft candy until it deforms by 75% of its height. The force at this point is the hardness of the soft candy. The ratio of the sample's recovered height during the second compression to the initial compression deformation is the elasticity. After the test is complete, the texture analyzer automatically outputs a second compression chart and specific hardness and elasticity indicators.

[0075] The test method for the bursting force of the outer skin is:

[0076] The texture of the prepared jelly candies was tested using the SMS TA XT plus texture analyzer according to the TPA (texture profile analysis) method. The test was conducted under the following test conditions: pre-test speed: 1 mm / s, test speed: 3 mm / s, post-test speed: 3 mm / s, trigger force: 10 g, target mode: 75% deformation. Separate samples were tested, with the finished product specifications and shape being consistent, round, 4.25 g per piece, and a weight deviation of no more than 0.1 g. Each group of samples was tested eight times in parallel, and the average value was taken as the texture test result.

[0077] Data reading method: Once the probe senses the trigger force, it will press down and squeeze the soft candy to cause a 75% deformation of its height. The maximum force sensed is called the bursting force.

[0078] The relevant performance parameters of the center-filled soft candies in each treatment group in Example 3 are shown in Table 2.

[0079] Table 2 Results of relevant performance parameters of the jelly candies in each treatment group in Example 3

[0080] Table 2 shows that maintaining a constant viscosity for the core material while simultaneously controlling the outer crust's hardness and elasticity within the aforementioned ranges of 46,000-53,000 g and 0.2-0.805, respectively, results in a better outer crust texture, enhanced ability to secure and wrap the core material, and improved shape and storage stability. Furthermore, the treatment groups shown above demonstrate that controlling the outer crust's hardness, elasticity, and resilience within certain ranges increases the gelation rate of the second outer crust, improving the yield of the core-filled gummy candies and the outer crust's bursting force.

[0081] Example 4

[0082] In this embodiment, a total of 5 treatment groups are set up, namely treatment group 11#, treatment group 12#, treatment group 13#, treatment group 14#, and treatment group 15#. These 5 treatment groups use the pH of the second outer skin glue as a variable. Among them, the pH of the second outer skin glue in treatment group 11#, treatment group 12#, treatment group 13#, treatment group 14#, and treatment group 15# are 3.3, 3.35, 3.45, 3.65, and 3.7, respectively.

[0083] In the preparation of the center-filled soft candy in treatment group 11#, the difference from Example 1 is that the outer skin formula includes 1000 parts of acacia honey, 42 parts of high-fat pectin, 5 parts of sodium citrate, and 100 parts of purified water. In addition, in the preparation of the second outer skin glue solution in S2, the pH of the second outer skin glue solution of treatment group 11# is controlled to 3.3 by adjusting the amount of citric acid monohydrate. The rest is the same as Example 1.

[0084] In the preparation of the jelly candy in treatment group 12#, the difference from Example 1 is that the outer skin formula includes 1000 parts of acacia honey, 42 parts of high-fat pectin, 5 parts of sodium citrate, and 100 parts of purified water. In addition, in the preparation of the second outer skin glue solution in S2, the amount of citric acid monohydrate is adjusted to control the pH of the second outer skin glue solution of treatment group 12# to 3.35. The rest is the same as Example 1.

[0085] In the preparation of the jelly candy in treatment group 13#, the difference from Example 1 is that the outer skin formula includes 1000 parts of acacia honey, 42 parts of high-fat pectin, 5 parts of sodium citrate, and 100 parts of water. In addition, in the preparation of the second outer skin glue solution in S2, the amount of citric acid monohydrate is adjusted to control the pH of the second outer skin glue solution of treatment group 13# to 3.45. The rest is the same as Example 1.

[0086] In the preparation of the center-filled soft candy in treatment group 14#, the difference from Example 1 is that the outer skin formula includes 1000 parts of acacia honey, 42 parts of high-fat pectin, 5 parts of sodium citrate, and 100 parts of water. In addition, in the preparation of the second outer skin glue solution in S2, the amount of citric acid monohydrate is adjusted to control the pH of the second outer skin glue solution of treatment group 14# to 3.65. The rest is the same as Example 1.

[0087] Among them, in the preparation of the sandwich soft candy in treatment group 15#, the difference from Example 1 is that the formula of the outer skin includes 1000 parts of acacia honey, 42 parts of high-fat pectin, 5 parts of sodium citrate, and 100 parts of water, and in the preparation of the second outer skin glue in S2, the pH of the second outer skin glue of treatment group 15# is controlled to 3.7 by adjusting the amount of citric acid monohydrate; the rest is consistent with Example 1.

[0088] Test Example 3

[0089] Test Example The gelation speed of the second outer coating glue solution in each treatment group (expressed as gelation time) and the yield (yield rate) of the center-filled soft candies were tested. The specific test methods are as follows: Test Example 1 and Test Example 2.

[0090] The relevant performance parameters of the center-filled soft candies in each treatment group in Example 4 are shown in Table 3.

[0091] Table 3 Results of relevant performance parameters of the jelly candies in each treatment group in Example 4

[0092] Table 3 shows that adjusting the pH of the second coating solution within the range of 3.35-3.65 can help increase the gelation rate of the second coating and improve the yield of the center-filled gummy candies. However, when the pH is below 3.35, the gelation rate is too fast, resulting in low production yield. When the pH is above 3.7, the gelation rate is slow and the gel strength is insufficient, which also leads to a low yield.

[0093] Example 5

[0094] In this embodiment, a total of 4 treatment groups are set up, namely treatment group 16#, treatment group 17#, treatment group 18#, and treatment group 19#. These 4 treatment groups use the mass fraction of the core material in the sandwich soft candy (finished product) as a variable, among which the mass fractions of the core material in the sandwich soft candy in treatment group 16#, treatment group 17#, treatment group 18#, and treatment group 19# are 10%, 15%, 25%, and 30%, respectively.

[0095] Among them, in the preparation of the center-filled soft candies in treatment group 16#, the difference from Example 1 is that the mass fraction of the core material in the final center-filled soft candies is controlled to be 10%; the rest is the same as Example 1;

[0096] In treatment group 17#, in the preparation of the center-filled soft candies, the difference from Example 1 was that the mass fraction of the core material in the final center-filled soft candies was controlled to be 15%; the rest was the same as Example 1;

[0097] In treatment group 18#, in the preparation of the center-filled soft candies, the difference from Example 1 was that the mass fraction of the core material in the final center-filled soft candies was controlled to be 25%; the rest was the same as Example 1;

[0098] In treatment group 19#, in the preparation of the center-filled soft candies, the difference from Example 1 is that the mass fraction of the core material in the final center-filled soft candies is controlled to be 30%; the rest is the same as Example 1.

[0099] In treatment group 20#, in the preparation of the center-filled soft candies, the difference from Example 1 is that the mass fraction of the core material in the final center-filled soft candies is controlled to be 31%; the rest is the same as Example 1.

[0100] Test Example 4

[0101] The bursting force of the outer shell of the center-filled soft candies and the yield (product rate) of the center-filled soft candies in each treatment group of Example 5 were tested. The specific testing methods were as described in Test Examples 1 and 2.

[0102] The relevant performance parameters of the center-filled soft candies in each treatment group in Example 5 are shown in Table 4.

[0103] Table 4 Results of relevant performance parameters of the jelly candies in each treatment group in Example 5

[0104] It can be seen from Table 4 that by controlling the mass fraction of the core material in the center-filled soft candy to 10% to 30%, the bursting force of the outer shell and the yield of the center-filled soft candy can be effectively improved.

[0105] The above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents, but these modifications or replacements are all within the scope of protection of the present invention.

[0106] Example 6

[0107] In this embodiment, two treatment groups were set up, namely treatment group 21# and treatment group 22#. The difference between these two treatment groups and Example 1 was that the honey in Example 1 was replaced with maltitol in treatment group 21#, and the honey in Example 1 was replaced with concentrated apple juice in treatment group 22#; the rest was the same as Example 1.

[0108] Test Example 5

[0109] During the preparation of the center-filled soft candies in each treatment group of Example 6, the core material in each treatment group was observed for dripping and stringing during the pouring process. The core material in each treatment group of Example 6 was tested for viscosity and centering, and the yield (yield) of the center-filled soft candies in each treatment group was calculated. The viscosity test, centering test, and yield were similar to those in Test Example 2.

[0110] The relevant performance parameters of the center-filled soft candies in each treatment group in Example 6 are shown in Table 5.

[0111] Table 5 Results of relevant performance parameters of the jelly candies in each treatment group in Example 6

[0112] It can be seen from Table 5 above that using other sweeteners instead of honey can also prepare soft candies with moderate viscosity, good core material concentration and good yield.

Claims

1. A soft candy with a filling, characterized in that: It comprises a core material and an outer skin, wherein the outer skin wraps the core material; The viscosity of the core material is 1500-7000 mPa·s; The hardness of the outer skin is 46000-53000g; The elasticity of the outer skin is 0.2 to 0.805; The mass of the core material accounts for no more than 30% of the mass of the center-filled soft candy.

2. The soft candy as claimed in claim 1, characterized in that: Calculated by weight, the raw materials for preparing the core material include 900-1030 parts of the first sweetener, 1-10 parts of xanthan gum, and 10-100 parts of water; Calculated by weight, the raw materials for preparing the outer skin include 35 to 45 parts of high-ester pectin, 900 to 1030 parts of a second sweetener, 5 to 20 parts of an acidity regulator, and 100 to 500 parts of water.

3. The soft candy as claimed in claim 2, characterized in that: In the outer skin, the high ester pectin accounts for 3.5wt% to 4.5wt% of the mass of the raw materials for preparing the outer skin.

4. The soft candy as claimed in claim 2, characterized in that: The first sweetener and the second sweetener independently include at least one of honey, syrup, sugar alcohol and fruit juice.

5. A method for preparing a filling soft candy, characterized in that: The steps include: S1. Dissolve high ester pectin and a first acidity regulator in water to obtain a first outer skin glue solution; S2. The first sweetener is mixed with the first outer skin jelly, and boiled at 110 to 140 ° C until the solid content is 70 to 80%, and then the second acidity regulator is added and mixed to obtain a second outer skin jelly, which is kept warm at 90 to 100 ° C. The pH of the second outer skin jelly is 3.35 to 3.65; S3. After the second sweetener is heated to 40 to 75 ° C, the first vacuum is performed, and then the third acidity regulator and xanthan gum are added thereto and dissolved uniformly, and the second vacuum is performed to obtain the core material glue, which is kept warm at 70 to 80 ° C; S4. Using the second outer skin glue liquid as the outer skin material and the core material glue liquid as the inner core material, casting and molding together, and drying, to obtain the sandwich soft candy.

6. The method for preparing the center-filled soft candy according to claim 4, characterized in that: In S3, the viscosity of the core material glue is 1500-5000 mPa·s.

7. The method for preparing the center-filled soft candy according to claim 5, characterized in that: In S3, during the first vacuuming and the second vacuuming, the vacuum degree is set to 0.80-1.0 Bar, and the vacuuming time is 3-7 minutes.

8. The method for preparing the center-filled soft candy according to claim 5, characterized in that: In S4, during the casting process, the core material glue is cast 150 to 250 mm later than the second outer skin glue.

9. The method for preparing the center-filled soft candy according to claim 5, characterized in that: The difference between the solid content of the second outer skin glue solution and the solid content of the core material glue solution is 2% to 4%.

10. The method for preparing the center-filled soft candy according to claim 5, characterized in that: In S4, during the casting process, the temperature of the core material glue and the second outer skin glue is controlled to be 70-80°C.

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