CN101015316A - Process for preparing candy with high elasticity - Google Patents
Process for preparing candy with high elasticity Download PDFInfo
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- CN101015316A CN101015316A CN 200710067520 CN200710067520A CN101015316A CN 101015316 A CN101015316 A CN 101015316A CN 200710067520 CN200710067520 CN 200710067520 CN 200710067520 A CN200710067520 A CN 200710067520A CN 101015316 A CN101015316 A CN 101015316A
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Abstract
The invention provides a method for preparing high elastic candy. It comprises following steps: (1) preparing converted starch, (2) mixing said converted starch, glycerin, eutrit, caramel color element and water, preparing starch emulsion, (3) dissloving agar in hot water, getting agar solution, (4) dissolving pectin in hot water, adding amylaceum, refined white sugar and maltodextrin, dissolving and getting mixing liquid, (5) mixing the liquid got in step (4) and step (2) and step (3), decocting at 90- 100 Deg. C for 10 -15 minutes, squeezing, cooling, aeration-drying at 40 -42 Deg. C for 10 -15 hours, and getting said high elastic candy. The high elastic candy is characterized by bright color, high elasticity, strong strength and good taste.
Description
(1) technical field
The present invention relates to a kind of preparation method of high resiliency candy.
(2) background technology
Candy is the confectionery that a kind of people like, it is basic consists of glucide, and has added different nutritional labelings as required, has different shape, matter structure and fragrance, be a kind ofly be easy to carry, long keeping solid food.Along with the progressively raising of living standard, the consumer is also more and more higher to the requirement of candy, not only requires mouthfeel good, and requires also more and more higher to elasticity, toughness, the glossiness of candy.
Be domestic a kind of converted starch below---the prescription and the technology of gelatine gums:
Prescription: 40 ° of high maltose syrup 150kg; White granulated sugar 75kg; Gelatin 18kg;
Converted starch 7kg; Citric acid 1kg; Malic acid 0.58kg; Natrium citricum 0.58kg;
Essence 1.2kg.
Converted starch (modified starch) at first is mixed evenly with part granulated sugar is dried, adds 2 times water, is heated to suitable temperature, concentration, and it is standby to be prepared into starch milk; Gelatin and water adopt the vacuum collosol craft in 1: 1.5 ratio rehydration; Add 25% water in the granulated sugar, dissolve, add people's starch milk, be heated to 105～106 ℃; Add people's syrup, be heated to 105～106 ℃; Add people's colloidal sol at last.
After adding each raw material of handling well, then carry out infusion (124 ℃ of infusion temperature; Vacuum 0.04MPa; Equalizing pressure 0.12MPa; Discharging pressure 0.2MPa, infusion equipment are German BOSCH company pressure dissolvers); Lower the temperature after the infusion, add essence, pigment, acid (citric acid 0.4%, malic acid 0.23%) when temperature reaches 90～91 ℃; Then carry out moulding by casting; Putting into temperature at last is that 38～40 ℃ of drying rooms are dry.
Below be the preparation method of a kind of high resiliency candy of the U.S.:
Prescription: flour 30.8g sucrose 25.8g invert sugar 22.2g molasses 18.5g
Glucose syrup 15.8g licorice powder 5.4g
Raw material is mixed, add low amounts of water.Adopt the mode of extruding to obtain high temperature, make the expanded and organic combination of each several part, adopt extrusion modling at last; Dry in drying room then.
The elasticity candy of above method preparation exists certain fragility and rare gloss, therefore seeks a kind of new method to overcome above shortcoming and to obtain the candy that elasticity is higher, toughness is stronger, chewiness is good.
(3) summary of the invention
The object of the invention is to overcome the deficiency of above method, provides that a kind of elasticity is higher, toughness is stronger, chewiness is good, the preparation method of the candy of good stability, delicious taste.
For reaching goal of the invention the technical solution used in the present invention be:
A kind of preparation method of high resiliency candy, the raw material quality for preparing described high resiliency candy is composed as follows:
20～25 parts of converted starches
0.4～0.6 part of glycerine
2.0～3.0 parts of xylitols
2.0～4.0 parts of caramel colorants
1.0～1.5 parts in agar
0.15～0.20 part of pectin
13.0～22.0 parts of glucose
7.5 parts of white granulated sugars
5.0 parts of maltodextrins
Described method comprises the steps:
(1) preparation converted starch: with cornstarch and water with 1: 1～3 mass ratio mixing furnishing starch milks, and to add quality be the concentrated hydrochloric acid (mass concentration 35～38%) of cornstarch 1～2%, reacts 2～3h in 55～60 ℃ of water-baths, neutralizes with sodium carbonate, centrifuge washing, the dry converted starch that gets;
(2) get step (1) the gained converted starch of component amount, and glycerine, xylitol and caramel colorant, adding quality is the water mixing of 1～3 times of converted starch quality, is modulated into starch emulsion;
(3) get the water heating for dissolving that agar and quality are 8～20 times of agar quality, get agar solution;
(4) get the water that pectin and quality are 20～100 times of pectin quality, after the heating for dissolving, add glucose, white granulated sugar and maltodextrin more successively, dissolving gets mixed liquor; Before adding next raw material, should allow the former dissolve earlier earlier;
(5) with step (4) gained mixed liquor, mix with step (2) gained starch emulsion, step (3) gained agar solution, boiled 10～15 minutes under 90～100 ℃, extrusion modling, cooling in 40～42 ℃ of following aeration-dryings 10～15 hours, promptly gets described high resiliency candy.Sodium carbonate is neutralized to pH and 5.6 gets final product in the described step (1).In become reconciled, centrifugal desalination, and, converted starch 45 ℃ of following aeration-dryings 4 hours, being got product with 3 times (2000 rev/mins of rotating speeds, 5 minutes/time time) of clear water washing, standby.
The addition of water is unrestricted in step (2)～(4), can add according to actual needs, is advisable to be enough to the dissolving corresponding raw material of each step.Preferably, the addition of water is in the described step (2): the quality of water is 1.0～1.5 times of converted starch quality; The addition of water is in the described step (3): the quality of water is 10～15 times of agar quality; The addition of water is in the described step (4): the quality of water is 40～100 times of pectin quality.
Preferably, heating-up temperature is 95 ℃ in the described step (3).Heating-up temperature is 105 ℃ in the described step (4).
Concrete, the raw material quality for preparing described high resiliency candy is composed as follows: 20～25 parts of converted starches, 0.4～0.6 part of glycerine, 2.0～3.0 parts of xylitols, 2.0～4.0 parts of caramel colorants, 1.0～1.5 parts in agar, 0.15～0.20 part of pectin, 13.0～22.0 parts of glucose, 7.5 parts of white granulated sugars, 5.0 parts of maltodextrins;
Described method is as follows:
(1) preparation converted starch: with cornstarch and water with 1: 2 mass ratio mixing furnishing starch milk, and to add quality be the concentrated hydrochloric acid of the mass concentration 36% of cornstarch 1.5%, reacts 2～3h in 56～58 ℃ of water-baths, and sodium carbonate is neutralized to pH5.6, centrifuge washing, the dry converted starch that gets;
(2) get step (1) gained converted starch, and glycerine, xylitol and caramel colorant, adding quality is the water mixing of 1.0～1.5 times of converted starches, is modulated into starch emulsion;
(3) 1: 10～15 agar and water are heated to 95 ℃ of dissolvings to get mass ratio, agar solution;
(4) get mass ratio 1: 50～60 pectin and water, be heated to 105 ℃ of dissolvings after, add glucose, white granulated sugar and maltodextrin more successively, 105 ℃ of dissolvings down, mixed liquor;
(5) with step (4) gained mixed liquor, mix with step (2) gained starch emulsion, step (3) gained agar solution, boil under 95 ℃, become the thick paste shape to reactant, take the dish out of the pot extrusion modling, cooling in 40～42 ℃ of following aeration-dryings 12 hours, promptly gets described high resiliency candy.
Beneficial effect of the present invention is mainly reflected in: make candy good luster, elasticity height, toughness is strong, chewiness good, mouthfeel is good.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1: the converted starch preparation
Cornstarch and water are made into starch milk by 1: 2 mass ratio, the concentrated hydrochloric acid (mass concentration 36.5%) that adds quality cornstarch quality 1.5% again, reaction is 2 hours in 55～60 ℃ of water-baths, then being neutralized to pH with sodium carbonate liquor is 5.6, centrifugal desalination, and with 3 (2000 rev/mins of rotating speeds of clear water washing, 5 minutes/time time), the converted starch that obtains 45 ℃ of following aeration-dryings 4 hours, is got product, standby.
Embodiment 2: the preparation of high resiliency candy
Converted starch (making according to embodiment 1 method, down together) 22.5g, caramel colorant 2.6g, glycerine 0.5g and xylitol 2.5g add 25.0g water and stir, and are modulated into starch emulsion, and be standby; Agar 1.35g and water 12.0g mix, and 95 ℃ of heating down, are dissolved into agar solution, and be standby; Pectin 0.19g adds 10.0g water, 105 ℃ of dissolvings down, adds glucose 15.0g, white granulated sugar 7.5g and maltodextrin 5.0g more successively, under uniform temp, dissolve, continue heating, add previous made starch emulsion and agar solution when being transparent, 95 ℃ under boil, in the time can not flowing, can take the dish out of the pot extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make candy glossy good, elasticity is high, toughness is strong, chewiness is good, mouthfeel is good.
Embodiment 3:
Converted starch 20.0g, caramel colorant 2.0g, glycerine 0.4g and xylitol 2.0g add 25g water and stir, and are modulated into starch emulsion, and be standby; Agar 1.0g and water 12.0g mix, and 95 ℃ of heating down, are dissolved into agar solution, and be standby; Pectin 0.19g adds 10.0g water, 105 ℃ of dissolvings down, adds glucose 13.0g, white granulated sugar 7.5g and maltodextrin 5.0g more successively, under uniform temp, dissolve, continue heating, add previous made starch emulsion and agar solution when being transparent, 95 ℃ under boil, in the time can not flowing, can take the dish out of the pot extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make candy good luster, elasticity height, toughness is strong, chewiness good, mouthfeel is good.
Embodiment 4:
Converted starch 25.0g, caramel colorant 4.0g, glycerine 0.6g and xylitol 3.0g add 25.0g water and stir, and are modulated into starch emulsion, and be standby; Agar 1.5g and water 12.0g mix, and 95 ℃ of heating down, are dissolved into agar solution, and be standby; Pectin 0.19g adds 10.0g water, 105 ℃ of dissolvings down, adds glucose 16.0g, white granulated sugar 7.5g and maltodextrin 5.0g more successively, under uniform temp, dissolve, continue heating, add previous made starch emulsion and agar solution when being transparent, 95 ℃ under boil, in the time can not flowing, can take the dish out of the pot extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make that candy is glossy, elasticity is high, good toughness, chewiness is good, mouthfeel is good.
Embodiment 5:
Converted starch 22.5g, caramel colorant 2.6g, glycerine 0.5g and xylitol 2.5g add 25.0g water and stir, and are modulated into starch emulsion, and be standby; Agar 1.35g and water 12.0g mix, and 95 ℃ of heating down, are dissolved into agar solution, and be standby; Pectin 0.19g adds 10.0g water, 105 ℃ of dissolvings down, adds glucose syrup 20.0g, white granulated sugar 7.5g and maltodextrin 5.0g more successively, under uniform temp, dissolve, continue heating, add previous made starch emulsion and agar solution when being transparent, 95 ℃ under boil, in the time can not flowing, can take the dish out of the pot extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.
Embodiment 6:
Converted starch 22.5g, caramel colorant 2.0g, glycerine 0.6g and xylitol 2.2g add 25.0g water and stir, and are modulated into starch emulsion, and be standby; Agar 1.2g and water 12.0g mix, and 95 ℃ of heating down, are dissolved into agar solution, and be standby; Pectin 0.19g adds 10.0g water, 105 ℃ of dissolvings down, adds glucose 14.5g, white granulated sugar 7.5g and maltodextrin 5.0g more successively, under uniform temp, dissolve, continue heating, add previous made starch emulsion and agar solution when being transparent, 95 ℃ under boil, in the time can not flowing, can take the dish out of the pot extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make that candy is glossy, elasticity is high, good toughness, chewiness is good, mouthfeel is good.
Embodiment 7:
Converted starch 21.0g, maltodextrin 5.0g, white granulated sugar 7.5g, pectin 0.19g, agar 1.3g, glucose 13.5g, glycerine 0.5g, xylitol 2.1g, caramel colorant 2.4g, other operation is identical with embodiment 1, extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make that candy is glossy, elasticity is high, good toughness, chewiness is good, mouthfeel is good.
Embodiment 8:
Converted starch 22.0g, maltodextrin 5.0g, white granulated sugar 7.5g, pectin 0.19g, agar 1.4g, glucose 14.0g, glycerine 0.4g, xylitol 2.3g, caramel colorant 2.1g, other operation is identical with embodiment 1, extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make that candy is glossy, elasticity is high, good toughness, chewiness is good, mouthfeel is good.
Embodiment 9:
Converted starch 22.0g, maltodextrin 5.0g, white granulated sugar 7.5g, pectin 0.19g, agar 1.1g, glucose 13.7g, glycerine 0.6g, xylitol 2.9g, caramel colorant 3.0g, other operation is identical with embodiment 1, extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make that candy is glossy, elasticity is high, good toughness, chewiness is good, mouthfeel is good.
Embodiment 10:
Converted starch 23.0g, maltodextrin 5.0g, white granulated sugar 7.5g, pectin 0.19g, agar 1.3g, glucose syrup 21.1g, glycerine 0.5g, xylitol 2.1g, caramel colorant 2.0g, other operation is identical with embodiment 1, extrusion modling, cooling, then aeration-drying 12 hours under 40～42 ℃ of temperature, package get final product product.Make candy good luster, elasticity height, toughness is strong, chewiness good, mouthfeel is good.
Claims (9)
1. the preparation method of a high resiliency candy is characterized in that preparing the former of described high resiliency candy
The material quality is composed as follows:
20～25 parts of converted starches
0.4～0.6 part of glycerine
2.0～3.0 parts of xylitols
2.0～4.0 parts of caramel colorants
1.0～1.5 parts in agar
0.15～0.20 part of pectin
13.0～22.0 parts of glucose
7.5 parts of white granulated sugars
5.0 parts of maltodextrins
Described method comprises the steps:
(1) preparation converted starch: with 1: 1～3 mass ratio mixings furnishing starch milks, and to add quality be the concentrated hydrochloric acid of cornstarch 1～2%, reacts 2～3h in 55～60 ℃ of water-baths, neutralizes with sodium carbonate with cornstarch and water, centrifuge washing, dry must converted starch;
(2) get step (1) the gained converted starch of component amount, and glycerine, xylitol and caramel colorant, adding quality is the water mixing of 1～3 times of converted starch quality, is modulated into starch emulsion;
(3) get the water heating for dissolving that agar and quality are 8～20 times of agar quality, get agar solution;
(4) get the water that pectin and quality are 20～100 times of pectin quality, after the heating for dissolving, add glucose, white granulated sugar and maltodextrin more successively, dissolving gets mixed liquor;
(5) with step (4) gained mixed liquor, mix with step (2) gained starch emulsion, step (3) gained agar solution, boiled 10～15 minutes under 90～100 ℃, extrusion modling, cooling in 40～42 ℃ of following aeration-dryings 10～15 hours, promptly gets described high resiliency candy.
2. the preparation method of high resiliency candy as claimed in claim 1, it is characterized in that described step (5) is: with step (4) gained mixed liquor, mix with step (2) gained starch emulsion, step (3) gained agar solution, boil under 90～100 ℃, become the thick paste shape to reactant, take the dish out of the pot, extrusion modling, cooling in 40～42 ℃ of following aeration-dryings 10～15 hours, promptly gets described high resiliency candy.
3. the preparation method of high resiliency candy as claimed in claim 1 is characterized in that it is 5.6 that the middle sodium carbonate of described step (1) is neutralized to pH.
4. the preparation method of high resiliency candy as claimed in claim 1, it is characterized in that the addition of water in the described step (2) is: the quality of water is 1.0～1.5 times of converted starch quality.
5. the preparation method of high resiliency candy as claimed in claim 1, it is characterized in that the addition of water in the described step (3) is: the quality of water is 10～15 times of agar quality.
6. the preparation method of high resiliency candy as claimed in claim 1, it is characterized in that the addition of water in the described step (4) is: the quality of water is 40～60 times of pectin quality.
7. the preparation method of high resiliency candy as claimed in claim 1 is characterized in that heating-up temperature is 95 ℃ in the described step (3).
8. the preparation method of high resiliency candy as claimed in claim 1 is characterized in that heating-up temperature is 105 ℃ in the described step (4).
9. the preparation method of high resiliency candy as claimed in claim 1, it is characterized in that: the raw material quality for preparing described high resiliency candy is composed as follows: 20～25 parts of converted starches, 0.4～0.6 part of glycerine, 2.0～3.0 parts of xylitols, 2.0～4.0 parts of caramel colorants, 1.0～1.5 parts in agar, 0.15～0.20 part of pectin, 13.0～22.0 parts of glucose, 7.5 parts of white granulated sugars, 5.0 parts of maltodextrins;
Described method is as follows:
(1) preparation converted starch: with cornstarch and water with 1: 2 mass ratio mixing furnishing starch milk, and to add quality be the concentrated hydrochloric acid of the mass concentration 36% of cornstarch 1.5%, reacts 2～3h in 56～58 ℃ of water-baths, and sodium carbonate is neutralized to pH5.6, centrifuge washing, the dry converted starch that gets;
(2) get step (1) the gained converted starch of component amount, and glycerine, xylitol and caramel colorant, the water that adds quality and be 1.0～1.5 times of converted starches mixes, and is modulated into starch emulsion;
(3) 1: 10～15 agar and water are heated to 95 ℃ of dissolvings to get mass ratio, agar solution;
(4) get mass ratio 1: 50～60 pectin and water, be heated to 105 ℃ of dissolvings after, add glucose, white granulated sugar and maltodextrin more successively, 105 ℃ of dissolvings down, mixed liquor;
(5) with step (4) gained mixed liquor, mix with step (2) gained starch emulsion, step (3) gained agar solution, boil under 95 ℃, become the thick paste shape to reactant, take the dish out of the pot extrusion modling, cooling in 40～42 ℃ of following aeration-dryings 12 hours, promptly gets described high resiliency candy.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100675204A CN101015316B (en) | 2007-03-05 | 2007-03-05 | Process for preparing candy with high elasticity |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100675204A CN101015316B (en) | 2007-03-05 | 2007-03-05 | Process for preparing candy with high elasticity |
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| CN101015316A true CN101015316A (en) | 2007-08-15 |
| CN101015316B CN101015316B (en) | 2010-09-15 |
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| CN2007100675204A Expired - Fee Related CN101015316B (en) | 2007-03-05 | 2007-03-05 | Process for preparing candy with high elasticity |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692861B (en) * | 2009-10-20 | 2011-10-26 | 广东省农业科学院蚕业与农产品加工研究所 | Soft sweet with dried orange peel flavour and preparation method thereof |
| CN102669378A (en) * | 2012-06-08 | 2012-09-19 | 青岛农业大学 | Sugar-free starch gel candy and preparation method thereof |
| CN104381553A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Processing process of low-sugar candy |
| CN104605229A (en) * | 2015-01-30 | 2015-05-13 | 江南大学 | Easily-cooked dietary fiber-like starch-based gel and preparation method thereof |
| CN106306301A (en) * | 2016-08-19 | 2017-01-11 | 鸿进商贸有限公司 | Candy product and preparation method thereof |
| CN106954729A (en) * | 2017-03-22 | 2017-07-18 | 皖南大鹏天然产物有限公司 | A kind of fruit vegetable honey candy and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1997008962A1 (en) * | 1995-09-05 | 1997-03-13 | Yasui Confectionery Co., Ltd. | Gum and process for preparation thereof |
-
2007
- 2007-03-05 CN CN2007100675204A patent/CN101015316B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101692861B (en) * | 2009-10-20 | 2011-10-26 | 广东省农业科学院蚕业与农产品加工研究所 | Soft sweet with dried orange peel flavour and preparation method thereof |
| CN102669378A (en) * | 2012-06-08 | 2012-09-19 | 青岛农业大学 | Sugar-free starch gel candy and preparation method thereof |
| CN104381553A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Processing process of low-sugar candy |
| CN104605229A (en) * | 2015-01-30 | 2015-05-13 | 江南大学 | Easily-cooked dietary fiber-like starch-based gel and preparation method thereof |
| CN104605229B (en) * | 2015-01-30 | 2018-03-20 | 江南大学 | Fast ripe starch base gel of one species dietary fiber and preparation method thereof |
| CN106306301A (en) * | 2016-08-19 | 2017-01-11 | 鸿进商贸有限公司 | Candy product and preparation method thereof |
| CN106954729A (en) * | 2017-03-22 | 2017-07-18 | 皖南大鹏天然产物有限公司 | A kind of fruit vegetable honey candy and preparation method thereof |
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| CN101015316B (en) | 2010-09-15 |
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