CN103315116A - Technology for cold machining starch soft sweets - Google Patents
Technology for cold machining starch soft sweets Download PDFInfo
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- CN103315116A CN103315116A CN2013102587701A CN201310258770A CN103315116A CN 103315116 A CN103315116 A CN 103315116A CN 2013102587701 A CN2013102587701 A CN 2013102587701A CN 201310258770 A CN201310258770 A CN 201310258770A CN 103315116 A CN103315116 A CN 103315116A
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Abstract
The invention discloses a technology for cold machining starch soft sweets. The technology comprises the following steps of: (1) mixing starch syrup with the mass percent of 82-88% and modified starch with the mass percent of 12-18% respectively at room temperature till the modified starch is completely dissolved in the starch syrup; (2) adding appropriate amount of essence, pigment and an acid agent in a mixture of the modified starch and the starch syrup, uniformly mixing, and performing injection molding within 3 hours; and (3) after the materials are uniformly mixed, pouring under the environment temperature less than or equal to 45 DEG C, and demoulding after stabilizing for at least 24 hours, thus manufacturing the starch soft sweets. The technology overcomes the defects in an existing starch soft sweet manufacturing technology that abundant resources need to be consumed for boiling and drying, waste resource is wasted, and the starch soft sweets easily adhere to teeth and are sufficient in tenacity, and the technology has the advantages of saving resources, capability of realizing environment-friendly production, excellent elasticity and tenacity and excellent mouthfeel.
Description
Technical field
The present invention relates to a kind of technique of processing soft sweets, particularly a kind of technique of cold working starch jelly.
Background technology
Soft sweets are candies of high, soft, the flexible and toughness of a kind of moisture.What have is sticking glutinous, have with fragility.Have transparent also have translucent and opaque.The general moisture content 7-24% of soft sweets, reduced sugar 20-40%.The soft sweets profile mostly is rectangle or irregular shape.Soft sweets make sugared body have gelling properties because containing different types of colloid, therefore the gel candy that is otherwise known as.Gel claims again frozen glue, is the space network structure that colloidal particle in colloidal sol or the solution or macromolecule are connected to each other formation under certain condition.Be full of the liquid as decentralized medium in its structure space.Gel does not have flowability, and large quantity of fluid is often contained in inside.It can be divided into elastic gel and fragility gel.Soft sweets are named with used colloid, such as starch jelly, gelatine gums etc.Starch jelly be with starch or converted starch as colloid, character is sticking glutinous, poor transparency.And gelatine gums be with gelatin as colloid, transparent and high resilience and toughness.
How sticking glutinous the gel structure of existing starch jelly is, and elasticity and toughness are not enough, less better to its preference degree with respect to having than the gelatine gums of strong elasticity and toughness the consumer.
On the other hand, mostly existing candy is and need to makes by the heating infusion, because after the basic principle of candy production is dissolved in water white granulated sugar or syrup exactly, add resistive connection brilliant, be beneficial to moulding starch syrup, agar or gelatin etc. together infusion to dehydration, to obtain the candy of various not homogeneity structures.
Starch jelly in the candy category all is the infusion candy at present, because starch could form the gelinite structure after need to heating gelatinization when adding water, then drying and dehydrating obtains the starch jelly finished product, such as 200710012109.7 and a kind of pilose antler chewing sweet and 94111074.5 Chloranthus glaber candies and preparation method thereof.In order to produce starch jelly, must be added to the water yield that is equivalent to less end product quality percentage 20%, and the water of these addings major part in infusion and dry run all will vapor away, therefore, it not only wastes a lot of water resources, also waste a lot of energy and be used for heat supply, and easily produced the contaminated environment such as waste water, waste gas.
Summary of the invention
The technique that the purpose of this invention is to provide a kind of cold working starch jelly, it has overcome needs to consume ample resources for infusion and drying in the existing starch jelly production technology, the problem of waste water resource and starch jelly stick to one's teeth and the shortcoming of elasticity, toughness deficiency, have advantages of economize on resources, can realize environment-friendly type production, have better elasticity toughness simultaneously, mouthfeel is good.
A kind of technique of cold working starch jelly, its step is as follows:
(1) starch syrup and the converted starch that mass percent are respectively 82-88% and 12-18% mix under room temperature, until converted starch is dissolved in the starch syrup fully;
(2) in made converted starch, starch syrup compound, add an amount of essence, pigment and acid mixing (essence, pigment and acid are common dosage forms), and in being no more than injection molding within the 3h;
(3) after mixing of materials is even, starch jelly is made in the demoulding behind cast under≤45 ℃ the environment temperature and stable at least 24h.
Converted starch is a kind of special pre-gelatinized starch, and it is complete that its molecule particle can keep in process.Can utilize the moisture in the starch syrup to carry out hydration under this starch normal temperature, need not the volume external adding water and heating is just processed, just can form the gel structure that has simultaneously elasticity, toughness as the similar gelatine gums.
Converted starch is after the moisture in the starch syrup is combined, and the inner formation of its mixture network structure forms gel structure.Because the converted starch moisture is low than starch syrup, the moisture in the starch syrup can move in the converted starch by nature, and after starch syrup had lost this a part of water, gel structure was tightr, and its elasticity and toughness are more obvious.
Owing to the state of its low temperature process technique and low moisture content, delayed the process of its mixture formation gel, this mixture still has flowability in 3h, sticky being difficult to of feed liquid poured into a mould.Normal temperature subsequently is used in the 24h of gel stability, be wrapped in the converted starch in the converted starch, the mixture of starch syrup is that the soft sweets embryo also can move portion of water in converted starch gradually, makes the gel structure that has formed have stronger elasticity and toughness.
Therefore, make starch jelly with cold machining process of the present invention, not only need not to add water, heating source carries out infusion, when effectively having saved water resource and the energy, do not produce the contaminants environment such as waste water, waste gas, and the starch jelly of its production has chewiness and toughness as the similar gelatine gums, chewiness by force, do not stick to one's teeth, mouthfeel is better than the starch jelly on the existing market.
The elasticity of gel structure and toughness are along with the increase of converted starch ratio improves, and when converted starch 12-18%, starch syrup 82-88%, gel has good elasticity and toughness.The converted starch ratio is excessively low, and mouthfeel is sticking glutinous, and surpasses 18% will mouthfeel excessively tough.The simultaneously increase of converted starch ratio also causes the increase of viscosity of sludge, and when the converted starch ratio surpassed 18%, viscosity of sludge was too high so that be difficult to carry out production operation.The ratio of starch syrup and converted starch not only guarantees the mouthfeel of starch jelly, and production technology is more easily carried out.
The starch syrup that mixes in the step (1) and the mass percent of converted starch are respectively 84-86% and 14-16%.When starch syrup and converted starch be aforementioned proportion the time, the starch jelly chewiness that processes is moderate, elasticity toughness well, do not stick to one's teeth, have better mouthfeel.
Wrap berry sugar or powder on the starch jelly surface of making, can play effect antiseized and that decorate.
The specific embodiment
Now provide preferred embodiment to describe the technique of a kind of cold working starch jelly of the present invention in detail.
Raw material:
Converted starch: Britain Tate ﹠amp; Lyle company, model: MIRA-THIK 468
Starch syrup: concentration 80%, be preced with imperial Food Co., Ltd available from Quanzhou, model: 42BE
Essence: Shanghai Qi Huadun essence and flavoring agent company, model specification is unrestricted
Pigment: Shanghai dyestuff research institute, model specification is unrestricted
Acid: the rich former biochemical company in Anhui, anhydrous citric acid
Berry sugar, powder: Korea S's sugar industry, model specification is unrestricted
Instrument and equipment:
Blending tank: 100L, company in the carp of Quanzhou
Soft sweets casting machine: Australian NID company
Embodiment 1
A kind of technique of cold working starch jelly may further comprise the steps:
(1) converted starch that mass percent is respectively 82% starch syrup and 18% drops into blending tank under room temperature mixes, until converted starch is dissolved in the starch syrup fully;
(2) in made converted starch, starch syrup compound, add an amount of essence, pigment and acid mixing, and behind 3h, drop into the soft sweets casting machine and carry out injection molding;
(3) after mixing of materials is even, starch jelly is made in the demoulding behind cast and stable 24h under 25 ℃ the environment temperature.
(4) wrap berry sugar on the starch jelly surface of making.
Embodiment 2
A kind of technique of cold working starch jelly may further comprise the steps:
(1) converted starch that mass percent is respectively 88% starch syrup and 12% drops into blending tank under room temperature mixes, until converted starch is dissolved in the starch syrup fully;
(2) in made converted starch, starch syrup compound, add an amount of essence, pigment and acid mixing, and behind 2.5h, drop into the soft sweets casting machine and carry out injection molding;
(3) after mixing of materials is even, starch jelly is made in the demoulding behind cast and stable 48h under 25 ℃ the environment temperature.
(4) wrap the dried orange peel powder on the starch jelly surface of making.
Embodiment 3
A kind of technique of cold working starch jelly may further comprise the steps:
(1) converted starch that mass percent is respectively 86% starch syrup and 14% drops into blending tank under room temperature mixes, until converted starch is dissolved in the starch syrup fully;
(2) in made converted starch, starch syrup compound, add an amount of essence, pigment and acid mixing, and behind 2h, drop into the soft sweets casting machine and carry out injection molding;
(3) after mixing of materials is even, starch jelly is made in the demoulding behind cast and stable 36h under 25 ℃ the environment temperature.
(4) wrap glutinous rice flour on the starch jelly surface of making.
The technical parameter of embodiment 1-3 starch jelly finished product is as follows:
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Mouthfeel | Chewiness is stronger, and too toughness does not stick to one's teeth | Chewiness slightly a little less than, little have a tooth gluing sense | Chewiness is moderate, and elasticity toughness is good, does not stick to one's teeth |
As seen from the above table, embodiment 3 compares embodiment 1,2 finished product mouthfeel effect is good.
In addition, the traditional starch jelly per ton of producing need to expend approximately 200Kg of ingredient water, and need not add ingredient water according to the starch jelly of this case explained hereafter, therefore, can save a large amount of water resources.
Claims (4)
1. the technique of a cold working starch jelly is characterized in that: may further comprise the steps,
(1) starch syrup and the converted starch that mass percent are respectively 82-88% and 12-18% mix under room temperature, until converted starch is dissolved in the starch syrup fully;
(2) in made converted starch, starch syrup compound, add an amount of essence, pigment and acid mixing, and in being no more than injection molding within the 3h;
(3) after mixing of materials is even, starch jelly is made in the demoulding behind cast under≤45 ℃ the environment temperature and stable at least 24h.
2. the technique of a kind of cold working starch jelly according to claim 1 is characterized in that: the starch syrup that mixes in the step (1) and the mass percent of converted starch are respectively 82-88% and 12-18%.
3. the technique of a kind of cold working starch jelly according to claim 1 and 2 is characterized in that: the starch syrup that mixes in the step (1) and the mass percent of converted starch are respectively 84-86% and 14-16%.
4. the technique of a kind of cold working starch jelly according to claim 1 is characterized in that: wrap berry sugar or powder on the starch jelly surface of making.
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| CN2013102587701A CN103315116A (en) | 2013-06-26 | 2013-06-26 | Technology for cold machining starch soft sweets |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639020A (en) * | 2016-02-04 | 2016-06-08 | 金冠(中国)食品有限公司 | Making process and product of high-butterfat-content crisp pralines and device |
| CN111728072A (en) * | 2020-07-30 | 2020-10-02 | 深圳市阿麦斯食品科技有限公司 | Normal-temperature forming soft sweet and preparation method thereof |
| CN111919951A (en) * | 2020-08-20 | 2020-11-13 | 深圳市阿麦斯食品科技有限公司 | Normal-temperature forming soft sweet and preparation method thereof |
| CN112056444A (en) * | 2020-07-10 | 2020-12-11 | 浙江新维士生物科技有限公司 | Sandwich type gel candy and preparation method thereof |
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| CN101006819A (en) * | 2007-02-05 | 2007-08-01 | 曲清波 | Producing method of fruit cake |
| CN101310609A (en) * | 2007-05-25 | 2008-11-26 | 朱先洪 | Candy and production technique thereof |
| CN101326946A (en) * | 2007-06-18 | 2008-12-24 | 朱先洪 | Method for squeezing, maturing and forming starch jelly |
| CN101744273A (en) * | 2008-12-11 | 2010-06-23 | 高广升 | Donkey-hide glue soft sweet |
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2013
- 2013-06-26 CN CN2013102587701A patent/CN103315116A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006819A (en) * | 2007-02-05 | 2007-08-01 | 曲清波 | Producing method of fruit cake |
| CN101310609A (en) * | 2007-05-25 | 2008-11-26 | 朱先洪 | Candy and production technique thereof |
| CN101326946A (en) * | 2007-06-18 | 2008-12-24 | 朱先洪 | Method for squeezing, maturing and forming starch jelly |
| CN101744273A (en) * | 2008-12-11 | 2010-06-23 | 高广升 | Donkey-hide glue soft sweet |
Non-Patent Citations (1)
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| 廖兰等: "变性淀粉软糖生产工艺的研究", 《食品工业科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639020A (en) * | 2016-02-04 | 2016-06-08 | 金冠(中国)食品有限公司 | Making process and product of high-butterfat-content crisp pralines and device |
| CN105639020B (en) * | 2016-02-04 | 2019-11-05 | 金冠(中国)食品有限公司 | The preparation process and its product and equipment of a kind of crisp praline of high butterfat |
| CN112056444A (en) * | 2020-07-10 | 2020-12-11 | 浙江新维士生物科技有限公司 | Sandwich type gel candy and preparation method thereof |
| CN111728072A (en) * | 2020-07-30 | 2020-10-02 | 深圳市阿麦斯食品科技有限公司 | Normal-temperature forming soft sweet and preparation method thereof |
| CN111919951A (en) * | 2020-08-20 | 2020-11-13 | 深圳市阿麦斯食品科技有限公司 | Normal-temperature forming soft sweet and preparation method thereof |
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Application publication date: 20130925 |