CN102318718A - Candies with gummy coats, and preparation method thereof - Google Patents
Candies with gummy coats, and preparation method thereof Download PDFInfo
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- CN102318718A CN102318718A CN201110282835A CN201110282835A CN102318718A CN 102318718 A CN102318718 A CN 102318718A CN 201110282835 A CN201110282835 A CN 201110282835A CN 201110282835 A CN201110282835 A CN 201110282835A CN 102318718 A CN102318718 A CN 102318718A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 48
- 108010010803 Gelatin Proteins 0.000 claims abstract description 61
- 239000008273 gelatin Substances 0.000 claims abstract description 61
- 229920000159 gelatin Polymers 0.000 claims abstract description 61
- 235000019322 gelatine Nutrition 0.000 claims abstract description 61
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 61
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000010987 pectin Nutrition 0.000 claims abstract description 34
- 239000001814 pectin Substances 0.000 claims abstract description 34
- 229920001277 pectin Polymers 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000020357 syrup Nutrition 0.000 claims abstract description 33
- 239000006188 syrup Substances 0.000 claims abstract description 33
- 235000015097 nutrients Nutrition 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 239000003292 glue Substances 0.000 claims description 56
- 235000000346 sugar Nutrition 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 49
- 239000003795 chemical substances by application Substances 0.000 claims description 38
- 239000000796 flavoring agent Substances 0.000 claims description 30
- 235000019634 flavors Nutrition 0.000 claims description 30
- 235000011187 glycerol Nutrition 0.000 claims description 26
- 239000000576 food coloring agent Substances 0.000 claims description 25
- 239000000155 melt Substances 0.000 claims description 20
- 235000015067 sauces Nutrition 0.000 claims description 20
- 238000013461 design Methods 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 18
- 239000004576 sand Substances 0.000 claims description 10
- 230000003750 conditioning effect Effects 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000007493 shaping process Methods 0.000 claims description 9
- 238000012360 testing method Methods 0.000 claims description 9
- 238000010792 warming Methods 0.000 claims description 9
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical group CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims description 8
- 235000010445 lecithin Nutrition 0.000 claims description 8
- 239000000787 lecithin Substances 0.000 claims description 8
- 229940067606 lecithin Drugs 0.000 claims description 8
- 235000012976 tarts Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 5
- 235000020434 chocolate syrup Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000012546 transfer Methods 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 abstract description 23
- 239000000203 mixture Substances 0.000 abstract description 14
- 239000002002 slurry Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 21
- 235000019219 chocolate Nutrition 0.000 description 10
- 102000002322 Egg Proteins Human genes 0.000 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- 210000002969 egg yolk Anatomy 0.000 description 6
- 235000013345 egg yolk Nutrition 0.000 description 6
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000003112 inhibitor Substances 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000004519 grease Substances 0.000 description 2
- 206010009866 Cold sweat Diseases 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 102000004160 Phosphoric Monoester Hydrolases Human genes 0.000 description 1
- 108090000608 Phosphoric Monoester Hydrolases Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Images
Abstract
The invention discloses candies with gummy coats, and a preparation method thereof. The invention belongs to the technical field of gummy coat candies. The technical point of the invention is that: the candies comprise candy cores and gummy coats covered on the candy cores. The preparation method of the candies comprises steps that: (1) gum is dissolved, wherein pure water, gelatin and glycerol are heated and well mixed in a gum dissolving tank; and the mixture is settled and degasified; (2) candy is boiled, wherein white granulated sugar and starch converted syrup are added into pure water; the mixture is well mixed and concentrated by heating; dissolved and dispersed flavoring slurry, nutrients, dissolved pectin and gelatin liquid are added to the mixture; and the mixture is well mixed, such that the candy core is prepared for later use; (3) the candies are compressed and molded; and (4) the candies are dried. The invention intends to provide safely edible gummy coat candies with a good mouthfeel, and a preparation method thereof. The candies can be eaten daily.
Description
Technical field
The present invention relates to a kind of candy, more particularly, relate in particular to a kind of band rubber candy; The invention still further relates to the preparation method of this rubber candy.
Background technology
The existing gel candy of selling on the market is owing to receive the restriction of mould during cast, and the surface is difficult to smooth, and poor surface smoothness is prone to be prone to be clamminess along with temperature raises, and influence outward appearance and adds and glue hand when edible and bring inconvenience; Very easily receive microbial contamination in packing and edible process, so when feeding intake, need use anticorrisive agent and mould inhibitor, adding anticorrisive agent or food coloring then is because by whole grain candy re-computation, addition is higher.And this type additive very easily uses and excessive human body is damaged.
Summary of the invention
The object of the present invention is to provide a kind of edible safety, band rubber candy that mouthfeel is good.
Another object of the present invention provides the preparation method of above-mentioned band rubber candy.
Last purpose of the present invention is achieved in that a kind of band rubber candy, comprises sugared core, and wherein said sugared core outer surface is coated with the rubber layer.
In the above-mentioned band rubber candy, described rubber layer weight accounts for 0.5%～10% of candy gross weight.
In the above-mentioned band rubber candy; Described rubber layer constitutes gelatin by gelatin, glycerine, water, anticorrisive agent, food coloring and oil soluble perfume mixing: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is 2.5～3.5: 1.0～3.0: 2.0～3.0: 0.001～0.007: 0.001～0.005: 0.005～0.01.
In the above-mentioned band rubber candy, described gelatin: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is 3: 1.5: 2.8: 0.004: 0.004: 0.008.
In the above-mentioned band rubber candy; Described sugared core (1) by white sand sugar and starch invert syrup as major ingredient; Cooperating in sauce, tart flavour conditioning agent, gelatin, pectin and the nutrient one or more to add water simultaneously mixes; Wherein the mixed weight of white sand sugar and starch invert syrup accounts for 30%～80% of sugared core weight, and sauce weight accounts for 2%～35% of sugared core weight, and the tart flavour conditioning agent accounts for 0.5%～5% of sugared core weight; Gelatin account for sugared core weight 1%～10%, pectin accounts for 1%～15% of sugared core weight, nutrient accounts for 1%～40% of sugared core gross weight.
In the above-mentioned band rubber candy, described sauce is to account for the anhydrous pulp of sugared core weight 2%～20% or account for the aioli of sugared core weight 5%～25% or account for the chocolate syrup of sugared core weight 5%～35%.
In the above-mentioned band rubber candy, described nutrient is lecithin or DHA oil or natural dimension E oil.
Back of the present invention one purpose is achieved in that a kind of preparation method with the rubber candy; Wherein this method comprises following step: glue is changed in (1): in changing the glue jar, add pure water; Treat to add gelatin and glycerine when temperature rises to 45～55 ℃ and stir; When treating that temperature rises to 65 ℃～75 ℃, insulation is also stirred once more; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 45 ℃～55 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: white sand sugar and starch invert syrup is added pure water, and heating while stirring treats to dissolve fully the back with 200 order silk screen filter; To filtrate then heats up makes filtrating be concentrated into moisture content to cool off at 4%～10% o'clock again, add the sauce that dissolving in advance melts simultaneously, and nutrient, the pectin that melts and the gelatin solution sugared core of formation that stirs is subsequent use;
(3) press sugar, typing: with the temperature of glue in the heat-preserving container transfer to 65～75 ℃ and shaping actuator temperature at 60～62 ℃ so that the smooth outflow of glue; After treating that the thickness adjustment of rubber is suitable; To annotate the core actuator temperature again is adjusted to 48～52 ℃ and carries out pressure testing sugar; And check sealing of rubber, and formally press sugar production after confirming, place the typing cage to finalize the design the rubber candy that presses; (4) drying: the rubber candy after will finalizing the design places drying shed, 10 ℃～15 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity below 15%.
Among the preparation method of above-mentioned band rubber candy, the mixing time when the described temperature of step (1) rises to 45～55 ℃ behind adding gelatin and the glycerine is 5～10 minutes; Mixing time when temperature rises to 65 ℃～75 ℃ is 2～3 hours.
Among the preparation method of above-mentioned band rubber candy; Concrete steps after the described use silk screen filter of step (2) are: be incubated after filtrating is warming up to 130 ℃～140 ℃, make filtrating be concentrated into moisture content and cooled off at 4%～10% o'clock again, when temperature drops to 70 ℃～80 ℃; Add the sauce that dissolving in advance melts; Nutrient, the pectin and the gelatin solution that melt stir, and be subsequent use.
After the present invention adopts said structure and preparation method; Through anticorrisive agent in original gel candy and mould inhibitor are added on separately in the rubber layer; And its addition is by calculating with the weight of rubber layer; Therefore can significantly reduce the consumption of anticorrisive agent and mould inhibitor, reduce people's intake to anticorrisive agent and mould inhibitor when Candy for food; Further, because rubber layer and sugared core have different flavor and toughness, make mouthfeel better.It is the upgraded product of the existing gel candy of selling on the market.
Description of drawings
Below in conjunction with the embodiment in the accompanying drawing the present invention is done further detailed description, but do not constitute any restriction of the present invention.
Fig. 1 is a structural representation of the present invention;
Fig. 2 is a preparation method's of the present invention process chart.
The specific embodiment
Consult shown in Figure 1ly, a kind of band rubber candy of the present invention comprises sugared core 1, is coated with rubber layer 2 at sugared core 1 outer surface; Wherein rubber layer 2 weight account for 0.5%～10% of candy gross weight; Rubber layer 2 constitutes gelatin by gelatin, glycerine, water, anticorrisive agent, food coloring and oil soluble perfume mixing: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is 2.5～3.5: 1.0～3.0: 2.0～3.0: 0.001～0.007: 0.001～0.005: 0.005～0.01; Further, gelatin: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is preferably 3: 1.5: 2.8: 0.004: 0.004: 0.008.The sugar core is as major ingredient with white sand sugar and starch invert syrup; Cooperating in sauce, tart flavour conditioning agent, gelatin, pectin and the nutrient one or more to add water simultaneously mixes; Wherein the mixed weight of white sand sugar and starch invert syrup accounts for 30%～80% of sugared core weight; Sauce weight accounts for 2%～35% of sugared core weight, and the tart flavour conditioning agent accounts for 0.5%～5% of sugared core weight; Gelatin account for sugared core weight 1%～10%, pectin accounts for 1%～15% of sugared core weight, nutrient accounts for 1%～40% of sugared core weight; The ratio of white sand sugar and starch invert syrup can be configured according to the existing conventional ratio.Further, wherein sauce is to account for the anhydrous pulp of sugared core weight 2%～20% or account for the aioli of sugared core weight 5%～25% or account for the chocolate syrup of sugared core weight 5%～35%; The tart flavour conditioning agent is conditioning agents commonly used such as citric acid, malic acid, natrium citricum; Nutrient is lecithin or DHA oil or natural dimension E wet goods food common function property grease.
Consult shown in Figure 2; A kind of preparation method of the present invention with the rubber candy; This method comprises following step: glue is changed in (1): in changing the glue jar, add pure water; Treat to add when temperature rises to 45～55 ℃ gelatin and glycerine stirring 5～10 minutes, when treating that temperature rises to 65 ℃～75 ℃, be incubated and stir 2～3 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 45 ℃～55 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: white sand sugar and starch invert syrup is added pure water, and heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 130 ℃～140 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 70 ℃～80 ℃ at 4%～10% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: with the temperature of glue in the heat-preserving container transfer to 65～75 ℃ and shaping actuator temperature at 60～62 ℃ so that the smooth outflow of glue; After treating that the thickness adjustment of rubber is suitable; To annotate the core actuator temperature again and be adjusted to 48～52 ℃ and carry out pressure testing sugar, and the sealing of inspection rubber; Formally press sugar production after definite, place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 5～15 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity below 15%; The preferable range of relative humidity is 5～15%.
One of preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 29kg, gelatin 32kg, glycerine 13kg, oily flavor 0.3kg, anticorrisive agent 75g, food coloring 40g.
Sugar core raw material: white granulated sugar 250kg, starch invert syrup 420kg, pure water 155kg, aioli 80kg, DHA oil 50kg, pectin 15kg, gelatin solution 30kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 50 ℃ gelatin and glycerine stirring 10 minutes, treat that temperature rises to 70 ℃ of stir abouts 2 hours; After cooling off then and simultaneously an amount of food interpolation such as oily flavor, anticorrisive agent, food coloring raw material at room temperature being dissolved; Continue to stir in adding to the glue jar; Mixeding liquid temperature in changing the glue jar is reduced to 60 ℃ of continued and was stirred 15～30 minutes, carries out vacuum outgas then; When the mixeding liquid temperature in changing the glue jar is reduced to 45 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 130 ℃～140 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 80 ℃ at 4% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 70 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 50 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 60 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 10 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 15%.
Two of the preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 20kg, gelatin 25kg, glycerine 10kg, oily flavor 50g, anticorrisive agent 10g, food coloring 10g.
Sugar core raw material: white granulated sugar 140kg, starch invert syrup 240kg, pure water 116kg, aioli 50kg, DHA oil 300kg, natrium citricum 4kg, pectin 130kg, gelatin 20kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 45 ℃ gelatin and glycerine stirring 10 minutes, treat that temperature rises to 65 ℃ and stirred 3 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 45 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 130 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 70 ℃ at 4% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 65 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 48 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 60 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 5 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 15%.
Embodiment 3
Three of the preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 28kg, gelatin 30kg, glycerine 15kg, oily flavor 80g, anticorrisive agent 40g, food coloring 40g.
Sugar core raw material: white granulated sugar 125kg, starch invert syrup 200kg, pure water 100kg, aioli 150kg, lecithin 250kg, citric acid 25kg, pectin 90kg, gelatin 60kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 50 ℃ gelatin and glycerine stirring 8 minutes, treat that temperature rises to 70 ℃ and stirred 2.5 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 50 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 135 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 75 ℃ at 7% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 70 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 50 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 61 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 10 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 10%.
Embodiment 4 (can not revise data)
Four of the preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 30kg, gelatin 35kg, glycerine 30kg, oily flavor 100g, anticorrisive agent 70g, food coloring 50g.
Sugar core raw material: white granulated sugar 90kg, starch invert syrup 150kg, pure water 60kg, aioli 100kg, natural dimension E oil 380kg, malic acid 20kg, pectin 140kg, gelatin 60kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 55 ℃ gelatin and glycerine stirring 5 minutes, treat that temperature rises to 75 ℃ and stirred 2 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 55 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 140 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 80 ℃ at 10% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 75 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 52 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 62 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 15 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 15%.
Embodiment 5
Five of the preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 25kg, gelatin 30kg, glycerine 20kg, oily flavor 80g, anticorrisive agent 40g, food coloring 30g.
Sugar core raw material: white granulated sugar 130kg, starch invert syrup 235kg, pure water 110kg, aioli 200kg, natural dimension E oil 150kg, citric acid 35kg, pectin 60kg, gelatin 80kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 48 ℃ gelatin and glycerine stirring 6 minutes, treat that temperature rises to 68 ℃ and stirred 2 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 48 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 132 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 72 ℃ at 5% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 68 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 50 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 60 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 8 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 6%.
Embodiment 6
Six of the preparation of egg yolk flavor rubber candy
Rubber raw material: pure water 23kg, gelatin 32kg, glycerine 18kg, oily flavor 60g, anticorrisive agent 20g, food coloring 20g.
Sugar core raw material: white granulated sugar 150kg, starch invert syrup 255kg, pure water 110kg, aioli 250kg, lecithin 80kg, natrium citricum 45kg, pectin 20kg, gelatin 90kg.
The preparation method: glue is changed in (1): in changing the glue jar, add pure water, treat to add when temperature rises to 53 ℃ gelatin and glycerine stirring 7 minutes, treat that temperature rises to 72 ℃ and stirred 2.5 hours; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 52 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: with white granulated sugar, starch invert syrup, adding pure water, heating while stirring treats to dissolve fully the back with 200 order silk screen filter; Be incubated after then filtrating being warming up to 138 ℃, make filtrating be concentrated into moisture content and cooled off again, when temperature drops to 78 ℃ at 4.5% o'clock; Add the sauce that dissolving in advance melts; Nutrient, pectin that melts and gelatin solution stir and form sugared core, and be subsequent use;
(3) press sugar, typing: again the temperature of glue in the heat-preserving container is transferred to 73 ℃ and shaping actuator temperature and will annotate the core actuator temperature after suitable again and be adjusted to 51 ℃ and carry out pressure testing sugar so that the thickness adjustment of rubber is treated in the smooth outflow of glue at 61 ℃; And check sealing of rubber, formally press sugar production after confirming; Place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places dish, and is placed in the drying shed, 7 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity 7%.
Embodiment 7 (data can not be revised)
One of preparation of fruity rubber candy
The content of each composition is identical with embodiment 2 in the rubber raw material;
Sugar core raw material: white granulated sugar 125kg, starch invert syrup 200kg, pure water 90kg, anhydrous pulp 20kg, ovum phosphatase 24 00kg, Pingguo acid 5kg, pectin 150kg, gelatin 10kg.
Its preparation method is identical with embodiment 2.
Embodiment 8
Two of the preparation of fruity rubber candy
The content of each composition is identical with embodiment 3 in the rubber raw material;
Sugar core raw material: white granulated sugar 170kg, starch invert syrup 290kg, pure water 120kg, anhydrous pulp 60kg, functional grease 200kg, tart flavour conditioning agent 10kg, pectin 120kg, gelatin 30kg.
Its preparation method is identical with embodiment 3.
Embodiment 9
Three of the preparation of fruity rubber candy
The content of each composition is identical with embodiment 4 in the rubber raw material;
Sugar core raw material: white granulated sugar 200kg, starch invert syrup 320kg, pure water 120kg, anhydrous pulp 100kg, DHA oil 100kg, citric acid 20kg, pectin 80kg, gelatin 50kg.
Its preparation method is identical with embodiment 4.
Embodiment 10
Four of the preparation of fruity rubber candy
The content of each composition is identical with embodiment 5 in the rubber raw material;
Sugar core raw material: white granulated sugar 200kg, starch invert syrup 325kg, pure water 125kg, anhydrous pulp 150kg, lecithin 150kg, natrium citricum 30kg, pectin 90kg, gelatin 80kg.
Its preparation method is identical with embodiment 5.
Embodiment 11 (data can not be revised)
Five of the preparation of fruity rubber candy
The content of each composition is identical with embodiment 6 in the rubber raw material;
Sugar core raw material: white granulated sugar 190kg, starch invert syrup 325kg, pure water 125kg, anhydrous pulp 200kg, DHA oil 10kg, citric acid 50kg, pectin 10kg, gelatin 100kg.
Its preparation method is identical with embodiment 6.
Embodiment 12
One of preparation of chocolate flavoured rubber candy
The content of each composition is identical with embodiment 2 in the rubber raw material;
Sugar core raw material: white granulated sugar 158kg, starch invert syrup 260kg, pure water 100kg, chocolate mass 50kg, natural dimension E oil 280kg, malic acid 2kg, pectin 140kg, gelatin 10kg.
Its preparation method is identical with embodiment 2.
Embodiment 13
Two of the preparation of chocolate flavoured rubber candy
The content of each composition is identical with embodiment 3 in the rubber raw material;
Sugar core raw material: white granulated sugar 160kg, starch invert syrup 282kg, pure water 120kg, chocolate mass 120kg, DHA oil 180kg, natrium citricum 18kg, pectin 100kg, gelatin 20kg.Its preparation method is identical with embodiment 3.
Embodiment 14
Three of the preparation of chocolate flavoured rubber candy
The content of each composition is identical with embodiment 4 in the rubber raw material;
Sugar core raw material: white granulated sugar 160kg, starch invert syrup 262kg, pure water 110kg, chocolate mass 200kg, natural dimension E oil 120kg, citric acid 28kg, pectin 70kg, gelatin 50kg.Its preparation method is identical with embodiment 4.
Embodiment 15
Four of the preparation of chocolate flavoured rubber candy
The content of each composition is identical with embodiment 5 in the rubber raw material;
Sugar core raw material: white granulated sugar 150kg, starch invert syrup 258kg, pure water 100kg, chocolate mass 280kg, lecithin 60kg, malic acid 32kg, pectin 50kg, gelatin 70kg.Its preparation method is identical with embodiment 5.
Embodiment 16
Five of the preparation of chocolate flavoured rubber candy
The content of each composition is identical with embodiment 6 in the rubber raw material;
Sugar core raw material: white granulated sugar 140kg, starch invert syrup 232kg, pure water 90kg, chocolate mass 350kg, lecithin 20kg, citric acid 48kg, pectin 30kg, gelatin 90kg.Its preparation method is identical with embodiment 6.
With above-mentioned foundation desirable embodiment of the present invention is enlightenment, and through above-mentioned description, those skilled in the art can carry out various change and modification fully in the scope that does not depart from this invention technological thought.The technical scope of this invention is not limited to the content in the specification, and fibrous root is confirmed its technical scope according to the claim scope.
Claims (10)
1. a band rubber candy comprises sugared core (1), it is characterized in that described sugared core (1) outer surface is coated with rubber layer (2).
2. band rubber candy according to claim 1 is characterized in that, described rubber layer (2) weight accounts for 0.5%～10% of candy gross weight.
3. band rubber candy according to claim 1 and 2; It is characterized in that; Described rubber layer (2) constitutes gelatin by gelatin, glycerine, water, anticorrisive agent, food coloring and oil soluble perfume mixing: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is 2.5～3.5: 1.0～3.0: 2.0～3.0: 0.001～0.007: 0.001～0.005: 0.005～0.01.
4. band rubber candy according to claim 3 is characterized in that described gelatin: glycerine: water: anticorrisive agent: food coloring: the weight ratio of oil soluble perfume is 3: 1.5: 2.8: 0.004: 0.004: 0.008.
5. band rubber candy according to claim 1 and 2; It is characterized in that; Described sugared core (1), is cooperated in sauce, tart flavour conditioning agent, gelatin, pectin and the nutrient one or more to add water simultaneously and mixes as major ingredient by white sand sugar and starch invert syrup, and wherein the mixed weight of white sand sugar and starch invert syrup accounts for 30%～80% of sugared core weight; Sauce weight accounts for 2%～35% of sugared core weight, and the tart flavour conditioning agent accounts for 0.5%～5% of sugared core weight; Gelatin account for sugared core weight 1%～10%, pectin accounts for 1%～15% of sugared core weight, nutrient accounts for 1%～40% of sugared core gross weight.
6. band rubber candy according to claim 5 is characterized in that, described sauce is to account for the anhydrous pulp of sugared core weight 2%～20% or account for the aioli of sugared core weight 5%～25% or account for the chocolate syrup of sugared core weight 5%～35%.
7. band rubber candy according to claim 5 is characterized in that, described nutrient is lecithin or DHA oil or natural dimension E oil.
8. preparation method with the rubber candy; It is characterized in that; This method comprises following step: glue is changed in (1): in changing the glue jar, add pure water; Treat to add gelatin and glycerine when temperature rises to 45～55 ℃ (50 ℃) and stir, when treating that temperature rises to 65 ℃～75 ℃, insulation is also stirred once more; Cool off then and simultaneously with continuing to stir in oily flavor, anticorrisive agent and adding to of the food coloring glue jar that at room temperature dissolving is good; When the mixeding liquid temperature in changing the glue jar is reduced to 45 ℃～55 ℃, mixed liquor is stored in the heat-preserving container leaves standstill, outgas;
(2) stir off: white sand sugar and starch invert syrup is added pure water, and heating while stirring treats to dissolve fully the back with 200 order silk screen filter; To filtrate then heats up makes filtrating be concentrated into moisture content to cool off at 4%～10% o'clock again, add the sauce that dissolving in advance melts simultaneously, and nutrient, the pectin that melts and the gelatin solution sugared core of formation that stirs is subsequent use;
(3) press sugar, typing: with the temperature of glue in the heat-preserving container transfer to 65～75 ℃ (70 ℃) and shaping actuator temperature at 60～62 ℃ so that the smooth outflow of glue; After treating that the thickness adjustment of rubber is suitable; To annotate the core actuator temperature again is adjusted to 48～52 ℃ (50 ℃) and carries out pressure testing sugar; And check sealing of rubber, and formally press sugar production after confirming, place the typing cage to finalize the design the rubber candy that presses;
(4) drying: the rubber candy after will finalizing the design places drying shed, 10 ℃～15 ℃ of temperature, carries out fully dry getting final product under the condition of relative humidity below 15%.
9. the preparation method of band rubber candy according to claim 8 is characterized in that, the mixing time when the described temperature of step (1) rises to 45～55 ℃ (50 ℃) behind adding gelatin and the glycerine is 5～10 minutes; Mixing time when temperature rises to 65 ℃～75 ℃ is 2～3 hours.
10. the preparation method of band rubber candy according to claim 8 is characterized in that, the concrete steps after the described use silk screen filter of step (2) are: be incubated after filtrating is warming up to 130 ℃～140 ℃; Making filtrating be concentrated into moisture content cooled off at 4%～10% o'clock again; When temperature drops to 70 ℃～80 ℃, add the sauce that dissolving in advance melts, nutrient; The pectin and the gelatin solution that melt stir, and be subsequent use.
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| CN201110282835.7A CN102318718B (en) | 2011-09-21 | 2011-09-21 | Candies with gummy coats, and preparation method thereof |
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| CN201110282835.7A CN102318718B (en) | 2011-09-21 | 2011-09-21 | Candies with gummy coats, and preparation method thereof |
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| CN105360552A (en) * | 2015-11-26 | 2016-03-02 | 西北农林科技大学 | Grape skin dreg candy and production method thereof |
| CN106455615A (en) * | 2014-06-30 | 2017-02-22 | 洲际大品牌有限责任公司 | Colored coated edible product containing high level of liquid flavors in coating and methods of making thereof |
| CN108606135A (en) * | 2018-04-10 | 2018-10-02 | 汉臣氏（沈阳）儿童制品有限公司 | A kind of low-sugar type DHA algal oil gel candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN110140796A (en) * | 2019-05-16 | 2019-08-20 | 湖南尔康保健食品有限公司 | A kind of quick-fried pearl sugar and preparation method thereof |
| CN117562158A (en) * | 2024-01-16 | 2024-02-20 | 广东亿超生物科技有限公司 | Chocolate candy wrapping capsule skin and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106455615A (en) * | 2014-06-30 | 2017-02-22 | 洲际大品牌有限责任公司 | Colored coated edible product containing high level of liquid flavors in coating and methods of making thereof |
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| CN108606135A (en) * | 2018-04-10 | 2018-10-02 | 汉臣氏（沈阳）儿童制品有限公司 | A kind of low-sugar type DHA algal oil gel candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN110140796A (en) * | 2019-05-16 | 2019-08-20 | 湖南尔康保健食品有限公司 | A kind of quick-fried pearl sugar and preparation method thereof |
| CN117562158A (en) * | 2024-01-16 | 2024-02-20 | 广东亿超生物科技有限公司 | Chocolate candy wrapping capsule skin and preparation method thereof |
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| CN102318718B (en) | 2014-03-19 |
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