CN101283726B - Preparation method of gum panocha - Google Patents
Preparation method of gum panocha Download PDFInfo
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- CN101283726B CN101283726B CN2008100276552A CN200810027655A CN101283726B CN 101283726 B CN101283726 B CN 101283726B CN 2008100276552 A CN2008100276552 A CN 2008100276552A CN 200810027655 A CN200810027655 A CN 200810027655A CN 101283726 B CN101283726 B CN 101283726B
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Abstract
The invention provides a production method of jelly soft candies. The method comprises the following steps: dissolving sweeteners in a preset amount of water, mixing with gelling agent, molding, cooking in a microwave oven, cooling and demoulding. In the production method, the molding and cooking operations are performed in sequence, so that the jelly soft candy has good transparency. Additionally, the method omits the dehydration procedure and thereby reduces production time and energy consumption. The invention provides a new approach to soft candy production with simple process and continuous production.
Description
Technical field
The present invention relates to a kind of preparation method of soft sweets, relate in particular to a kind of preparation method of jelly shape lozenges.
Background technology
Soft sweets are a kind of food that people like, lozenges for the jelly shape, two kinds of preparation methods are generally arranged, first method is earlier sweetener to be dissolved in the excessive water, add thermal maturation after mixing with gelling agent again, feed liquid after the slaking is poured into a mould immediately through cooling slightly, and last drying makes finished product; Second method is the water content dissolving sweetener with the finished product soft sweets, adds thermal maturation after mixing with gelling agent again, and the feed liquid after the slaking is got finished product through extruder for shaping.Owing to need feed liquid to have good mobility during cast, so when adopting first method, feed liquid after the slaking must keep lower concentration, it also is the water content height of feed liquid before the moulding, just must just can reach the content requirement of final products moisture content like this after the moulding through the drying and dehydrating of long period, this processes time is long, and energy consumption is big, but the soft sweets transparency that makes is good.Second method, because can adopting, extrusion modling do not have mobile paste or decorating film, so the feed concentration after the slaking can be than higher, thereby the water content of feed liquid can be the content of commerieal sugar moisture content before the moulding, but there is not mobile paste or decorating film can change material molecule in extrusion process structural arrangement, make product become transparent inadequately, influence the outward appearance of product.
Summary of the invention
For overcoming the problem of above existence, the purpose of this invention is to provide a kind of process without drying and dehydrating, the good lozenges preparation method of the soft sweets sugar body transparency who makes.
For realizing above purpose, lozenges preparation method of the present invention may further comprise the steps:
1) water heating for dissolving sweetener, it is liquid that sweetener is dissolved as fully;
2) sweetener that will dissolve is cooled between 10 ℃-60 ℃;
3) add gelling agent, stir, feed liquid;
4) feed liquid is carried out the moulding cast;
5) materials and parts of casting complete are sent into carried out slaking in the micro-wave oven, the temperature of micro-wave oven is controlled between 120 ℃-180 ℃, and the curing time is 2-10 minute;
6) the materials and parts cooling and shaping of slaking being finished, chilling temperature are controlled at below 25 ℃;
7) materials and parts with cooling and shaping carry out the demoulding, promptly get product;
The amount of above-mentioned sweetener is the 30%-80% of raw material gross weight, and the amount of gelling agent is the 1%-40% of raw material gross weight, and the amount of water is the 10%-30% of raw material gross weight.
The gelling agent that adds among the above-mentioned preparation method, step (3) is a starch, and the addition of gelling agent is the 10%-40% of raw material gross weight.
The gelling agent that adds among the above-mentioned preparation method, step (3) can be one or more in pectin, agar or the gelatin, and the addition of gelling agent is the 1%-10% of raw material gross weight.
In order to regulate the pH value of feed liquid, above-mentioned preparation method, step also is added with acidulant in (3), and one or more in this acidulant optimization citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, the fumaric acid, the addition of acidulant are the 0.5%-10% of raw material gross weight.
In order to suppress acidulant destruction to gelling agent when feed liquid is heated, above-mentioned preparation method also adds natrium citricum as buffer in the step (3), and the addition of natrium citricum is the 0.1%-0.5% of raw material gross weight.
Above-mentioned preparation method, step also is added with flavoring essence in (3), and the addition of flavoring essence is the 0.2%-1.5% of raw material gross weight.
In order to increase the appearance colour of product, the food coloring in addition that adds among the above-mentioned preparation method, step (3), the addition of food coloring is the 0.005%-0.05% of raw material gross weight
Lozenges preparation method of the present invention, utilize gelling agent to make in primary solidification and not moulding by casting at once under the situation of slaking of feed liquid, carry out slaking by microwave again, because feed liquid does not have good mobility before the slaking, and the loss of the microwave ripening process moisture content of short time is few, so the water content of feed liquid can roughly be equivalent to the content of commerieal sugar moisture content before the moulding, product after the moulding just need not drying and dehydrating like this, and the employing moulding by casting, the forming process structure of matter does not change, thereby the product transparency that makes is very good.Preparation method of the present invention, processing technology is simple, can be continuously produced, and makes high-quality transparent colloid soft sweets in when joint in energy-conservation, is a kind of new breakthrough of soft sweets technology of preparing.
The specific embodiment
Embodiment 1
1, gets the raw materials ready (pressing raw material total amount 1000 gram batchings)
Pectin 16g
White granulated sugar 350g
Glucose 400.4g
Citric acid 8g
Water 240g
2, soft sweets preparation
1) above-mentioned white granulated sugar, glucose are dropped in the above-mentioned water, heating is boiled to dissolving fully;
2) lysate is cooled to 55 ℃;
3) in lysate, add above-mentioned pectin, citric acid, fully stir the feed liquid that obtains mixing;
4) feed liquid is carried out moulding by casting;
5) the moulding materials and parts are conveyed into micro-wave oven and carry out slaking, the temperature of micro-wave oven is controlled at 130 ℃, and the curing time is decided to be 8 minutes;
6) materials and parts that slaking is finished are conveyed into the cooling room and carry out cooling and shaping, and cooling room temperature is controlled at below 25 ℃;
7) materials and parts with cooling and shaping carry out the demoulding, promptly get the transparent finished product of sugared body.
Embodiment 2
1, gets the raw materials ready (pressing raw material total amount 1000 gram batchings)
Starch 180g
Lactose 300g
Fruit glucose 364.9g
Tartaric acid 30g
Natrium citricum 3g
Edible lemon extract 2g
Tatrazine pigment 0.1g
Water 120g
2, soft sweets preparation
1) above-mentioned lactose, fruit glucose are dropped in the above-mentioned water, heating is boiled to dissolving fully;
2) lysate is cooled to 45 ℃;
3) in lysate, add starch, tartaric acid, natrium citricum, edible lemon extract, Tatrazine pigment, fully stir the feed liquid that obtains mixing;
4) feed liquid is carried out the moulding cast;
5) materials and parts of casting complete are conveyed into micro-wave oven and carry out slaking, micro-wave temperature is controlled at 170 ℃, and the curing time is decided to be 4 minutes;
6) materials and parts that slaking is finished be conveyed into the cooling room carry out cooling and shaping, chilling temperature is controlled at below 25 ℃;
7) the cooling and shaping materials and parts are carried out the demoulding, promptly get the transparent finished product of sugared body.
Embodiment 3
1, gets the raw materials ready (pressing raw material total amount 1000 gram batchings)
Converted starch 350g
Maltitol 300g
D-sorbite 101.8g
Malic acid 80g
Edible strawberry essence 8g
Edible temptation haematochrome 0.2g
Water 160g
2, the preparation of soft sweets
1) above-mentioned maltitol, D-sorbite are dropped in the above-mentioned water, heating is boiled to dissolving fully;
2) lysate is cooled to 30 ℃;
3) in lysate, add converted starch, malic acid, edible strawberry essence, edible temptation pigment, fully stir the feed liquid that obtains mixing;
4) feed liquid is carried out the moulding cast;
5) materials and parts of casting complete are conveyed into micro-wave oven and carry out slaking, micro-wave temperature is controlled at 150 ℃, and the curing time is 5 minutes;
6) materials and parts that slaking is finished be conveyed into the cooling room carry out cooling and shaping, chilling temperature is controlled at below 25 ℃;
7) materials and parts with cooling and shaping carry out the demoulding, promptly get the transparent finished product of sugared body.
Claims (9)
1. the preparation method of a lozenges may further comprise the steps:
1) water heating for dissolving sweetener, it is liquid that sweetener is dissolved as fully;
2) sweetener that will dissolve is cooled between 10 ℃-60 ℃;
3) add gelling agent, stir the feed liquid that must mix;
4) feed liquid is carried out the moulding cast;
5) materials and parts of casting complete are sent into carried out slaking in the micro-wave oven, the temperature of micro-wave oven is controlled between 120 ℃-180 ℃, and the curing time is 2-10 minute;
6) the materials and parts cooling and shaping of slaking being finished, chilling temperature are controlled at below 25 ℃;
7) materials and parts with cooling and shaping carry out demoulding, promptly get product;
The amount of above-mentioned sweetener is the 30%-80% of raw material gross weight, and the amount of gelling agent is the 1%-40% of raw material gross weight, and the amount of water is the 10%-30% of raw material gross weight.
2. preparation method according to claim 1 is characterized in that: the gelling agent that adds in the described step (3) is a starch, and the addition of gelling agent is the 10%-40% of raw material gross weight.
3. preparation method according to claim 1 is characterized in that: the gelling agent that adds in the described step (3) is one or more in pectin, agar or the gelatin, and the addition of gelling agent is the 1%-10% of raw material gross weight.
4. according to claim 2 or 3 described preparation methods, it is characterized in that: described step also is added with acidulant in (3), this acidulant is one or more in citric acid, malic acid, lactic acid, phosphoric acid, tartaric acid, the fumaric acid, and the addition of acidulant is the 0.5%-10% of raw material gross weight.
5. preparation method according to claim 4 is characterized in that: also add natrium citricum as buffer in the described step (3), the addition of natrium citricum is the 0.1%-0.5% of raw material gross weight.
6. preparation method according to claim 1 is characterized in that: described step also is added with flavoring essence in (3), and the addition of flavoring essence is the 0.2%-1.5% of raw material gross weight.
7. preparation method according to claim 5 is characterized in that: described step also is added with flavoring essence in (3), and the addition of flavoring essence is the 0.2%-1.5% of raw material gross weight.
8. preparation method according to claim 1 is characterized in that: described step also is added with food coloring in (3), and the addition of food coloring is the 0.005%-0.05% of raw material gross weight.
9. preparation method according to claim 7 is characterized in that: described step also is added with food coloring in (3), and the addition of food coloring is the 0.005%-0.05% of raw material gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2008100276552A CN101283726B (en) | 2008-04-19 | 2008-04-19 | Preparation method of gum panocha |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2008100276552A CN101283726B (en) | 2008-04-19 | 2008-04-19 | Preparation method of gum panocha |
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| Publication Number | Publication Date |
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| CN101283726A CN101283726A (en) | 2008-10-15 |
| CN101283726B true CN101283726B (en) | 2010-06-16 |
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| CN2008100276552A Active CN101283726B (en) | 2008-04-19 | 2008-04-19 | Preparation method of gum panocha |
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Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20120164291A1 (en) * | 2009-09-16 | 2012-06-28 | Morinaga & Co., Ltd. | Soft candy and soft candy production method |
| CN102524487B (en) * | 2010-12-21 | 2013-09-18 | 金冠(中国)食品有限公司 | Process for preparing jelly filled chocolates |
| CN102813275B (en) | 2011-06-10 | 2015-09-30 | 杭州养生堂保健品有限公司 | A kind of masticatory pattern soft capsule skin and masticatory pattern soft capsule |
| CN102835536B (en) * | 2011-06-23 | 2015-12-16 | 浙江养生堂天然药物研究所有限公司 | A kind of gel, containing its heat-resistance type soft sweets and preparation method thereof |
| CN102406030A (en) * | 2011-12-05 | 2012-04-11 | 芜湖蜂联有限公司 | Honey soft sweet and preparation method thereof |
| CN104619178A (en) * | 2012-07-04 | 2015-05-13 | 马雷尔汤森深加工有限公司 | Stabilized meat products |
| GB2520954A (en) * | 2013-12-04 | 2015-06-10 | Intercontinental Great Brands Llc | Jelly confectionery manufacture |
| CN105876048A (en) * | 2014-12-26 | 2016-08-24 | 杨晓育 | Production technology of lactic acid bacterium and mixed gel type gel candy |
| CN104705462B (en) * | 2015-02-11 | 2017-10-10 | 韩山师范学院 | A kind of preparation method using uncooked amylum as the gel candy of mould |
| CN104686778B (en) * | 2015-03-11 | 2017-09-01 | 韩山师范学院 | Sugar and preparation method thereof in a kind of soft sugar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6156359A (en) * | 1997-06-11 | 2000-12-05 | All 4 Fun Consumers Products Inc. | Method for forming a molded confection |
| CN101073368A (en) * | 2007-06-15 | 2007-11-21 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
-
2008
- 2008-04-19 CN CN2008100276552A patent/CN101283726B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6156359A (en) * | 1997-06-11 | 2000-12-05 | All 4 Fun Consumers Products Inc. | Method for forming a molded confection |
| CN101073368A (en) * | 2007-06-15 | 2007-11-21 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
Non-Patent Citations (2)
| Title |
|---|
| 孔美兰等.猕猴桃凝胶软糖的研制.中外食品 11.2004,(11),60-61. |
| 孔美兰等.猕猴桃凝胶软糖的研制.中外食品 11.2004,(11),60-61. * |
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Address after: 515031 M3 block and D block of 13-07 and 13-08 block of Jinyuan Industrial City, Chaoshan Road, Shantou City, Guangdong Province Patentee after: Guangdong Fuwei Health Technology Co., Ltd. Address before: 515031 M3 in 11 districts of Jinyuan Industrial City, Chaoshan Road, Shantou City, Guangdong Province Patentee before: Fuwei Food Stuff Factory Co., Ltd., Guangdong Prov. |