CN103609820B - A kind of Chinese chestnut gel soft candy and preparation method thereof - Google Patents
A kind of Chinese chestnut gel soft candy and preparation method thereof Download PDFInfo
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- CN103609820B CN103609820B CN201310684389.1A CN201310684389A CN103609820B CN 103609820 B CN103609820 B CN 103609820B CN 201310684389 A CN201310684389 A CN 201310684389A CN 103609820 B CN103609820 B CN 103609820B
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- chinese chestnut
- chestnut
- powder
- soft candy
- gel soft
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Abstract
The present invention relates to a kind of Chinese chestnut gel soft candy and preparation method thereof; Technological process comprises Chinese chestnut pretreatment, boiling, drying, beats powder, colloidal sol, change glue, sugar cook, modulation, moulding, stripping and slicing and packaging; By mass percentage: rice-chestnut powder 10.3-15.5%, konjac glucomannan 2.5-5.3%, agar 1.2-2.0%, carragheen 0.3-0.6%, converted starch 4.2-7.5%, sucrose ester 0.25-0.60%, white granulated sugar 15.4-20.7%, glucose syrup 10.7-15.3%, honey 7.8-10.9% and water surplus; This Chinese chestnut gel soft candy local flavor nature, neither too hard, nor too soft, chewiness good, captured that chestnut starch gelling properties is poor, the easy technical barrier such as aging after baking, providing a kind of is easily the Chinese chestnut gel soft candy of popular acceptance.
Description
Technical field
The present invention relates to a kind of gel soft candy of Chinese chestnut (Castaneamollissima) and preparation method thereof.
Background technology
Chinese chestnut (Castaneamollissima), originate in China, the place of production is widely distributed, is Fagaceae Castanea, is rich in starch and various trace elements and mineral matter, rich in nutritive value.In recent years, the output of Chinese Chestnut increases year by year, but Chinese chestnut not easily preserves, adopt easily to go rotten afterwards, problem that dehydration, infested and later stage germinate solved not yet well, causes huge loss.At present, the processing mode of Chinese Chestnut is main mainly with roughing, and product is as marrons glaces, Chinese chestnut can, instant Chinese chestnut Seed, rice-chestnut powder etc.There is not yet the report about research and development Chinese chestnut gel soft candy.
Gel soft candy adopts starch and matrix substrate to be raw material, is aided with the class candy that fruit-vegetable flavor extract is made.Compared with other class soft sweets, there is washiness, quality is soft, sticky glutinous and flexible, non-saccharide composition is more and the advantage such as low heat value, dark liking by consumers in general.
Summary of the invention
The object of this invention is to provide a kind of Chinese chestnut gel soft candy and preparation method thereof, utilize and add rice-chestnut powder part replacement converted starch and matrix substrate in soft sweets, make product have the local flavor of glutinous glutinous mouthfeel and Chinese chestnut.
Technical solutions according to the invention are summarized as follows: Chinese chestnut gel soft candy, comprise rice-chestnut powder, konjac glucomannan, carragheen, agar, converted starch, sucrose ester, white granulated sugar, glucose syrup and honey.
The described each composition of Chinese chestnut gel soft candy is as follows by mass percentage:
Rice-chestnut powder 10.3-15.5%, konjac glucomannan 2.5-5.3%, agar 1.2-2.0%, carragheen 0.3-0.6%, converted starch 4.2-7.5%, sucrose ester 0.25-0.60%, white granulated sugar 15.4-20.7%, glucose syrup 10.7-15.3%, honey 7.8-10.9% and water surplus.
Described Chinese chestnut gel soft candy production technology is as follows:
1 selects materials
Select fresh, ripe Chinese chestnut, reject fruit that wherein go rotten, disease and pest.
2 peelings
Shell and puckery skin with the cutter after cleaning and sterilizing;
3 cleaning boilings
The chip after epidermis is removed in cleaning, and water Chinese chestnut Seed being put into 95-100 DEG C boils 8-10min;
4 strippings and slicings, drying
Chinese chestnut Seed is cut into the fritter of 0.5cm, in an oven dry 15h, drying is temperature 35 ~ 55 DEG C;
5 dozens of powder
Dried Chinese chestnut is put into pulverizer to be ground into diameter 0.1mm, to cross the powdered granule of 100 mesh sieves;
6 colloidal sols
Konjaku powder is added the water soaking 10h of quality 40 times, make it fully swelling; Agar strip is added the water soaking 12h of quality 30 times, make it fully dissolve; Carragheen is soaked 15 minutes;
7 change glue, interpolation auxiliary material
By agar strip heating for dissolving, add the mixture of carragheen, sucrose ester, converted starch and part white granulated sugar, and then add swelling konjaku powder, glucose syrup, honey, rice-chestnut powder and residue white granulated sugar;
8 stir off
Temperature controls at 105 DEG C and constantly stirs, and is evaporated to soluble solid content when reaching 30%, stops heating;
9 mouldings
The mixing molasses endured is injected in mould, makes its natural cooling forming;
10 strippings and slicings, drying
The shaping rear stripping and slicing of Chinese chestnut soft sweets, is placed in blast drier dry 16h at 60 DEG C, during drying will constantly throws, to ensure soft sweets uniform drying;
11 packaging storages
Chinese chestnut soft sweets finished product is collected in packaging bag, preserves in dry shady and cool place.
This Chinese chestnut gel soft candy local flavor nature, neither too hard, nor too soft, chewiness good.This method has captured that chestnut starch gelling properties is poor, the easy technical barrier such as aging after baking, and providing a kind of is easily the popular Chinese chestnut gel soft candy accepted
Detailed description of the invention
Embodiment 1
The described each composition of Chinese chestnut gel soft candy is as follows by mass percentage:
Rice-chestnut powder 10.3%, konjac glucomannan 2.5%, agar 1.2%, carragheen 0.3%, converted starch 4.2%, sucrose ester 0.25%, white granulated sugar 15.4%, glucose syrup 10.7%, honey 7.8% and water surplus.
Described Chinese chestnut gel soft candy production technology is as follows:
1 selects materials
Select fresh, ripe Chinese chestnut, reject fruit that wherein go rotten, disease and pest.
2 peelings
Shell and puckery skin with the cutter after cleaning and sterilizing;
3 cleaning boilings
The chip after epidermis is removed in cleaning, and water Chinese chestnut Seed being put into 95-100 DEG C boils 8-10min;
4 strippings and slicings, drying
Chinese chestnut Seed is cut into the fritter of 0.5cm, in an oven dry 15h, drying is temperature 35 ~ 55 DEG C;
5 dozens of powder
Dried Chinese chestnut is put into pulverizer to be ground into diameter 0.1mm, to cross the powdered granule of 100 mesh sieves;
6 colloidal sols
Konjaku powder is added the water soaking 10h of quality 40 times, make it fully swelling; Agar strip is added the water soaking 12h of quality 30 times, make it fully dissolve; Carragheen is soaked 15 minutes;
7 change glue, interpolation auxiliary material
By agar strip heating for dissolving, add the mixture of carragheen, sucrose ester, converted starch and part white granulated sugar, and then add swelling konjaku powder, glucose syrup, honey, rice-chestnut powder and residue white granulated sugar;
8 stir off
Temperature controls at 105 DEG C and constantly stirs, and is evaporated to soluble solid content when reaching 30%, stops heating;
9 mouldings
The mixing molasses endured is injected in mould, makes its natural cooling forming;
10 strippings and slicings, drying
The shaping rear stripping and slicing of Chinese chestnut soft sweets, is placed in blast drier dry 16h at 60 DEG C, during drying will constantly throws, to ensure soft sweets uniform drying;
11 packaging storages
Chinese chestnut soft sweets finished product is collected in packaging bag, preserves in dry shady and cool place.
Embodiment 2
The described each composition of Chinese chestnut gel soft candy is as follows by mass percentage:
Rice-chestnut powder 15.5%, konjac glucomannan 5.3%, agar 2.0%, carragheen 0.6%, converted starch 7.5%, sucrose ester 0.60%, white granulated sugar 20.7%, glucose syrup 15.3%, honey 10.9% and water surplus.
Described Chinese chestnut gel soft candy production technology is as follows:
1 selects materials
Select fresh, ripe Chinese chestnut, reject fruit that wherein go rotten, disease and pest.
2 peelings
Shell and puckery skin with the cutter after cleaning and sterilizing;
3 cleaning boilings
The chip after epidermis is removed in cleaning, and water Chinese chestnut Seed being put into 95-100 DEG C boils 8-10min;
4 strippings and slicings, drying
Chinese chestnut Seed is cut into the fritter of 0.5cm, in an oven dry 15h, drying is temperature 35 ~ 55 DEG C;
5 dozens of powder
Dried Chinese chestnut is put into pulverizer to be ground into diameter 0.1mm, to cross the powdered granule of 100 mesh sieves;
6 colloidal sols
Konjaku powder is added the water soaking 10h of quality 40 times, make it fully swelling; Agar strip is added the water soaking 12h of quality 30 times, make it fully dissolve; Carragheen is soaked 15 minutes;
7 change glue, interpolation auxiliary material
By agar strip heating for dissolving, add the mixture of carragheen, sucrose ester, converted starch and part white granulated sugar, and then add swelling konjaku powder, glucose syrup, honey, rice-chestnut powder and residue white granulated sugar;
8 stir off
Temperature controls at 105 DEG C and constantly stirs, and is evaporated to soluble solid content when reaching 30%, stops heating;
9 mouldings
The mixing molasses endured is injected in mould, makes its natural cooling forming;
10 strippings and slicings, drying
The shaping rear stripping and slicing of Chinese chestnut soft sweets, is placed in blast drier dry 16h at 60 DEG C, during drying will constantly throws, to ensure soft sweets uniform drying;
11 packaging storages
Chinese chestnut soft sweets finished product is collected in packaging bag, preserves in dry shady and cool place.
Embodiment 3
The described each composition of Chinese chestnut gel soft candy is as follows by mass percentage:
Rice-chestnut powder 12%, konjac glucomannan 4%, agar 1.5%, carragheen 0.4%, converted starch 6%, sucrose ester 0.40%, white granulated sugar 18%, glucose syrup 13%, honey 9% and water surplus.
Described Chinese chestnut gel soft candy production technology is as follows:
1 selects materials
Select fresh, ripe Chinese chestnut, reject fruit that wherein go rotten, disease and pest.
2 peelings
Shell and puckery skin with the cutter after cleaning and sterilizing;
3 cleaning boilings
The chip after epidermis is removed in cleaning, and water Chinese chestnut Seed being put into 95-100 DEG C boils 8-10min;
4 strippings and slicings, drying
Chinese chestnut Seed is cut into the fritter of 0.5cm, in an oven dry 15h, drying is temperature 35 ~ 55 DEG C;
5 dozens of powder
Dried Chinese chestnut is put into pulverizer to be ground into diameter 0.1mm, to cross the powdered granule of 100 mesh sieves;
6 colloidal sols
Konjaku powder is added the water soaking 10h of quality 40 times, make it fully swelling; Agar strip is added the water soaking 12h of quality 30 times, make it fully dissolve; Carragheen is soaked 15 minutes;
7 change glue, interpolation auxiliary material
By agar strip heating for dissolving, add the mixture of carragheen, sucrose ester, converted starch and part white granulated sugar, and then add swelling konjaku powder, glucose syrup, honey, rice-chestnut powder and residue white granulated sugar;
8 stir off
Temperature controls at 105 DEG C and constantly stirs, and is evaporated to soluble solid content when reaching 30%, stops heating;
9 mouldings
The mixing molasses endured is injected in mould, makes its natural cooling forming;
10 strippings and slicings, drying
The shaping rear stripping and slicing of Chinese chestnut soft sweets, is placed in blast drier dry 16h at 60 DEG C, during drying will constantly throws, to ensure soft sweets uniform drying;
11 packaging storages
Chinese chestnut soft sweets finished product is collected in packaging bag, preserves in dry shady and cool place.
Claims (2)
1. a Chinese chestnut gel soft candy preparation method, is characterized in that: the described each composition of Chinese chestnut gel soft candy raw material is as follows by mass percentage:
Rice-chestnut powder 10.3-15.5%, konjac glucomannan 2.5-5.3%, agar 1.2-2.0%, carragheen 0.3-0.6%, converted starch 4.2-7.5%, sucrose ester 0.25-0.60%, white granulated sugar 15.4-20.7%, glucose syrup 10.7-15.3%, honey 7.8-10.9% and water surplus;
Described Chinese chestnut gel soft candy production technology is as follows:
(1) select materials
Select fresh, ripe Chinese chestnut, reject fruit that wherein go rotten, disease and pest;
(2) remove the peel
Shell and puckery skin with the cutter after cleaning and sterilizing;
(3) boiling is cleaned
The chip after epidermis is removed in cleaning, and water Chinese chestnut Seed being put into 95-100 DEG C boils 8-10min;
(4) stripping and slicing, drying
Chinese chestnut Seed is cut into the fritter of 0.5cm, in an oven dry 15h, baking temperature is 35 ~ 55 DEG C;
(5) powder is beaten
Dried Chinese chestnut is put into pulverizer to be ground into diameter 0.1mm, to cross the powdered granule of 100 mesh sieves;
(6) colloidal sol
Konjaku powder is added the water soaking 10h of quality 40 times, make it fully swelling; Agar strip is added the water soaking 12h of quality 30 times, make it fully dissolve; Carragheen is soaked 15 minutes;
(7) change glue, add auxiliary material
By agar strip heating for dissolving, add the mixture of carragheen, sucrose ester, converted starch and part white granulated sugar, and then add swelling konjaku powder, glucose syrup, honey, rice-chestnut powder and residue white granulated sugar;
(8) stir off
Temperature controls at 105 DEG C and constantly stirs, and is evaporated to soluble solid content when reaching 30%, stops heating;
(9) moulding
The mixing molasses endured is injected in mould, makes its natural cooling forming;
(10) stripping and slicing, drying
The shaping rear stripping and slicing of Chinese chestnut soft sweets, is placed in blast drier dry 16h at 60 DEG C, during drying will constantly throws, to ensure soft sweets uniform drying;
(11) packaging storage
Chinese chestnut soft sweets finished product is collected in packaging bag, preserves in dry shady and cool place.
2. a Chinese chestnut gel soft candy, is characterized in that: it is prepared by preparation method according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310684389.1A CN103609820B (en) | 2013-12-13 | 2013-12-13 | A kind of Chinese chestnut gel soft candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310684389.1A CN103609820B (en) | 2013-12-13 | 2013-12-13 | A kind of Chinese chestnut gel soft candy and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103609820A CN103609820A (en) | 2014-03-05 |
| CN103609820B true CN103609820B (en) | 2016-03-30 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104222466A (en) * | 2014-09-28 | 2014-12-24 | 麻江县生产力促进中心有限责任公司 | Health candy and preparation method thereof |
| CN105613903A (en) * | 2014-10-27 | 2016-06-01 | 卢雨萍 | Chestnut mint sugar and manufacturing method thereof |
| CN104381579A (en) * | 2014-11-05 | 2015-03-04 | 陕西科技大学 | Potato gel candy and processing method thereof |
| CN105124084A (en) * | 2015-06-26 | 2015-12-09 | 贵州大学 | Pigskin collagen peptide beautifying weight-losing soft sweets and preparation method thereof |
| CN105053484A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat soft sweets and processing method thereof |
| CN105053430A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat filled chocolate |
| CN105994905A (en) * | 2016-05-30 | 2016-10-12 | 安徽兆龙生物科技有限公司 | Calcium supplementing fruit and vegetable soft candy |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS59130124A (en) * | 1983-01-13 | 1984-07-26 | 鐘淵化学工業株式会社 | Compositon for sponge cakes |
| CN102308899B (en) * | 2010-07-02 | 2013-01-23 | 甘肃省农业科学院农产品贮藏加工研究所 | Fruit-vegetable juice agar fruit jelly and preparation method thereof |
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN102550774B (en) * | 2011-12-29 | 2013-06-05 | 广东仙乐制药有限公司 | Sugar-free nutrient soft candy containing vitamin C and preparation method of same |
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Granted publication date: 20160330 Termination date: 20171213 |