CN103719511A - Foamed fluidic candy and preparation method thereof - Google Patents
Foamed fluidic candy and preparation method thereof Download PDFInfo
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- CN103719511A CN103719511A CN201410025970.7A CN201410025970A CN103719511A CN 103719511 A CN103719511 A CN 103719511A CN 201410025970 A CN201410025970 A CN 201410025970A CN 103719511 A CN103719511 A CN 103719511A
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Abstract
The invention relates to a foamed fluidic candy and a preparation method of the foamed fluidic cand. The foamed fluidic candy is prepared from the following raw materials in percentage by weight: 50-60% of water, 10-20% of white granulated sugar, 15-25% of glucose syrup, 0.02-0.05% of potassium sorbate, 2-6% of concentrated fruit juice, 1.0-3.0% of citric acid, 0.4-0.6% of sodium alginate, 0.3-0.5% of propylene glycol alginate, 0.3-0.8% of fruity essence, 0.001-0.02% of food pigments and 1.0-3.0% of carbon dioxide. The preparation method comprises the following steps: sequentially dissolving the raw materials, and uniformly mixing and stirring a sol; boiling and filtering; and finally, after mixing and stirring, filling and sealing. The foamed fluidic candy can be prepared with various fruity tastes. The taste bud sensitivity of people is improved due to the drip type bit way to eat and sour and sweet tastes. The pigments are stable, and the colloid is not decomposed, dissociated or settled. The candy is simple in preparation process and low in cost, and has the characteristics of refreshment, nutrition, edible interestingness and the like.
Description
Technical field
The present invention relates to food processing field, what be specifically related to is a kind of foam liquid candy and preparation method thereof
.
Background technology
Foam liquid candy is the one that belongs to liquid candy, and it belongs to spraying syrup, and the stable liquid state of beverage that it is not only compatible has also embodied peracid and the sugariness of candy; Foam liquid candy is as the newborn member of confectionery industry, and formula and the additive thereof of existing product are immature, complex manufacturing technology, cost are high, and therefore, its formula and preparation method thereof need further perfect.
Summary of the invention
The object of the invention is to make up the defect of prior art, a kind of foam liquid candy and preparation method thereof is provided.
The technical solution adopted in the present invention is such: a kind of foam liquid candy, it is comprised of the raw material of following weight parts: water 50-60%, white granulated sugar 10-20%, glucose syrup 15-25%, potassium sorbate 0.02-0.05%, inspissated juice 2-6%, citric acid 1.0-3.0%, sodium alginate 0.4-0.6%, propylene glycol alginate 0.3-0.5%, fruity essence 0.3-0.8%, food coloring 0.001-0.02% and carbon dioxide 1.0-3.0%.
Preferably, described inspissated juice is concentrated apple clear juice, and its mass concentration is more than 70%.
The preparation method of foam liquid candy of the present invention is:
(1) by each raw material Weighing by weight;
(2) by sodium alginate, in temperature, be to be dissolved in water into glue at 50-70 ℃ with propylene glycol alginate, then both mixing and stirring worn into slurry;
(3) re-use steam-jacked kettle white granulated sugar is dissolved in water, and add glucose syrup, potassium sorbate, and the slurry of milled is mixed into syrup, solution temperature is 105-115 ℃;
(4) by the steam-jacked kettle infusion of the good syrup of mix and blend, steam pressure is 0.4-0.5Mpa, and infusion temperature is 100-105 ℃, then adopts 200 order stainless (steel) wires to filter, and removes the foreign matters such as pollution, standby with being pumped in material-storage jar;
(5) material-storage jar is endured to well-done syrup and is put into blending vat, then by citric acid, inspissated juice, flavoring essence, food coloring adds blending vat, after stirring, pump in filling material-storage jar cooling, wherein chilling temperature≤60 ℃;
(6) cooling material-storage jar good product is carried out to filling and sealing;
(7) product after sealing is adopted to the qi of chong channel ascending adversely of semi-automatic qi of chong channel ascending adversely machine, the gas weight that adopts Pressure gauge and electronic scale respectively the gas pouring to be detected its pressure (≤12Kg/Pa) and increased after qi of chong channel ascending adversely, then putting upside down in stainless steel warm water tank, (water temperature is 45-55 ℃ in leak detection, time 5-10 second), last package storage.
Preferably, the water adding in described step (2) is 1/4th of total weight parts water, and the water adding in step (3) is 3/4ths of total weight parts water.
By adopting aforementioned techniques scheme, the invention has the beneficial effects as follows: foam liquid candy of the present invention can be made into various fruit tastes, its " a small amount of eating method of drip " and sour-sweet taste have improved people's taste bud susceptibility, its pigment is stable, colloid does not decompose, free, do not precipitate, manufacture craft is simple, cost is low, have refresh oneself, the feature such as nutrition and edible interest.
The specific embodiment
With embodiment, describe particularly the present invention below, scope of the present invention is not subject to the restriction of embodiment.
Embodiment 1
A foam liquid candy for strawberry taste, is comprised of following raw material: water 58%, white granulated sugar 15%, glucose syrup 20.47%, potassium sorbate 0.02%, inspissated juice 2.0%, citric acid 1.4%, sodium alginate 0.4%, propylene glycol alginate 0.3%, strawberry essence 0.4%, allured red pigment 0.01% and carbon dioxide 2.0%;
Its preparation method: be first to add 14.5% water-soluble solution at 60 ℃ to become glue by 0.4% sodium alginate and 0.3% propylene glycol alginate in temperature, then both mixing and stirring worn into slurry; Re-use steam-jacked kettle and 15% white granulated sugar is added to 43.5% water-soluble solution, and add 20.47% glucose syrup, 0.02% potassium sorbate, and the slurry of milled is mixed into syrup, solution temperature is 110 ℃; By the steam-jacked kettle infusion of the good syrup of mix and blend, steam pressure is 0.45Mpa, and infusion temperature is 103 ℃, then adopts 200 order stainless (steel) wires to filter, and removes the foreign matters such as pollution, standby with being pumped in material-storage jar; Material-storage jar is endured to well-done syrup and put into blending vat, again by 1.4% citric acid, 2.0% inspissated juice, 0.4% strawberry essence, 0.01% allured red pigment add blending vat, after stirring, pump in filling material-storage jar cooling, wherein 45 ℃ of chilling temperatures; Cooling material-storage jar good product is carried out to filling and sealing; Adopt semi-automatic qi of chong channel ascending adversely machine to pour 2.0% carbon dioxide the product after sealing, the gas weight that adopts Pressure gauge and electronic scale respectively the gas pouring to be detected its pressure (≤12Kg/Pa) and increased after qi of chong channel ascending adversely, then putting upside down in stainless steel warm water tank, (water temperature is 50 ℃ in leak detection, 8 seconds time), last package storage.
Embodiment 2
A foam liquid candy for blue berry flavor, is comprised of following raw material: water 60%, white granulated sugar 13%, glucose syrup 19.755%, potassium sorbate 0.04%, inspissated juice 2.6%, citric acid 1.5%, sodium alginate 0.5%, propylene glycol alginate 0.4%, blueberry essence 0.3%, light blue pigment 0.005% and carbon dioxide 1.9%;
Its preparation method: be first to add 15% water-soluble solution at 70 ℃ to become glue by 60% water, 0.5% sodium alginate and 0.4% propylene glycol alginate in temperature, then both mixing and stirring worn into slurry; Re-use steam-jacked kettle and 13% white granulated sugar is added to 45% water-soluble solution, and add 19.755% glucose syrup, 0.04% potassium sorbate, and the slurry of milled is mixed into syrup, solution temperature is 115 ℃; By the steam-jacked kettle infusion of the good syrup of mix and blend, steam pressure is 0.5Mpa, and infusion temperature is 105 ℃, then adopts 200 order stainless (steel) wires to filter, and removes the foreign matters such as pollution, standby with being pumped in material-storage jar; Material-storage jar is endured to well-done syrup and put into blending vat, again by 1.5% citric acid, 2.6% inspissated juice, 0.3% blueberry essence, 0.005% light blue pigment add blending vat, after stirring, pump in filling material-storage jar cooling, wherein 20 ℃ of chilling temperatures; Cooling material-storage jar good product is carried out to filling and sealing; Adopt semi-automatic qi of chong channel ascending adversely machine to pour 1.9% carbon dioxide the product after sealing, the gas weight that adopts Pressure gauge and electronic scale respectively the gas pouring to be detected its pressure (≤12Kg/Pa) and increased after qi of chong channel ascending adversely, then putting upside down in stainless steel warm water tank, (water temperature is 55 ℃ in leak detection, 6 seconds time), last package storage.
Embodiment 3
A foam liquid candy for apple aroma, is comprised of following raw material: following raw material, consist of: water 50%, white granulated sugar 18%, glucose syrup 24.264%, potassium sorbate 0.03%, inspissated juice 1.9%, citric acid 2.0%, sodium alginate 0.4%, propylene glycol alginate 0.5%, flavoring apple essence 0.5%, light blue pigment 0.005% and lemon yellow 0.001% and and carbon dioxide 2.4%;
Its preparation method: be first to add 12.5% water-soluble solution at 50 ℃ to become glue by 50% water, 0.4% sodium alginate and 0.5% propylene glycol alginate in temperature, then both mixing and stirring worn into slurry; Re-use steam-jacked kettle and 18% white granulated sugar is added to 37.5% water-soluble solution, and add 24.264% glucose syrup, 0.03% potassium sorbate, and the slurry of milled is mixed into syrup, solution temperature is 105 ℃; By the steam-jacked kettle infusion of the good syrup of mix and blend, steam pressure is 0.4Mpa, and infusion temperature is 100 ℃, then adopts 200 order stainless (steel) wires to filter, and removes the foreign matters such as pollution, standby with being pumped in material-storage jar; Material-storage jar is endured to well-done syrup and put into blending vat, again by 2.0% citric acid, 1.9% inspissated juice, 0.5% flavoring apple essence, 0.005% light blue pigment and 0.001% lemon yellow add blending vat, after stirring, pump in filling material-storage jar cooling, wherein 50 ℃ of chilling temperatures; Cooling material-storage jar good product is carried out to filling and sealing; Adopt semi-automatic qi of chong channel ascending adversely machine to pour 2.4% carbon dioxide the product after sealing, the gas weight that adopts Pressure gauge and electronic scale respectively the gas pouring to be detected its pressure (≤12Kg/Pa) and increased after qi of chong channel ascending adversely, then putting upside down in stainless steel warm water tank, (water temperature is 45 ℃ in leak detection, 10 seconds time), last package storage.
Claims (4)
1. a foam liquid candy, is characterized in that: it is comprised of the raw material of following weight parts: water 50-60%, white granulated sugar 10-20%, glucose syrup 15-25%, potassium sorbate 0.02-0.05%, inspissated juice 2-6%, citric acid 1.0-3.0%, sodium alginate 0.4-0.6%, propylene glycol alginate 0.3-0.5%, fruity essence 0.3-0.8%, food coloring 0.001-0.02% and carbon dioxide 1.0-3.0%.
2. a kind of foam liquid candy according to claim 1, is characterized in that: described inspissated juice is concentrated apple clear juice, and its mass concentration is more than 70%.
3. the preparation method of foam liquid candy according to claim 1 and 2, is characterized in that:
(1) by each raw material Weighing by weight;
(2) by sodium alginate, in temperature, be to be dissolved in water into glue at 50-70 ℃ with propylene glycol alginate, then both mixing and stirring worn into slurry;
(3) re-use steam-jacked kettle white granulated sugar is dissolved in water, and add glucose syrup, potassium sorbate, and the slurry of milled is mixed into syrup, solution temperature is 105-115 ℃;
(4) by the steam-jacked kettle infusion of the good syrup of mix and blend, steam pressure is 0.4-0.5Mpa, and infusion temperature is 100-105 ℃, then adopts 200 order stainless (steel) wires to filter, and removes the foreign matters such as pollution, standby with being pumped in material-storage jar;
(5) material-storage jar is endured to well-done syrup and is put into blending vat, then by citric acid, inspissated juice, flavoring essence, food coloring adds blending vat, after stirring, pump in filling material-storage jar cooling, wherein chilling temperature≤60 ℃;
(6) cooling material-storage jar good product is carried out to filling and sealing;
(7) product after sealing is adopted to the qi of chong channel ascending adversely of semi-automatic qi of chong channel ascending adversely machine, after qi of chong channel ascending adversely, adopt Pressure gauge and electronic scale respectively the gas pouring to be detected the gas weight of its pressure and increase, in the stainless steel warm water tank of then putting upside down, hunt leak, last package storage.
4. the preparation method of foam liquid candy according to claim 3, is characterized in that: the water adding in described step (2) is 1/4th of total weight parts water, and the water adding in step (3) is 3/4ths of total weight parts water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410025970.7A CN103719511A (en) | 2014-01-21 | 2014-01-21 | Foamed fluidic candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410025970.7A CN103719511A (en) | 2014-01-21 | 2014-01-21 | Foamed fluidic candy and preparation method thereof |
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| CN103719511A true CN103719511A (en) | 2014-04-16 |
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| CN201410025970.7A Pending CN103719511A (en) | 2014-01-21 | 2014-01-21 | Foamed fluidic candy and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221590A (en) * | 2018-11-19 | 2019-01-18 | 东莞亿智食品有限公司 | A kind of fruity lollipop and processing technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04287657A (en) * | 1991-03-18 | 1992-10-13 | Japan Foods Kk | Foamable liquid sweeting |
| CN1098258A (en) * | 1993-04-27 | 1995-02-08 | 安圣爱 | Aerated candy and method for making thereof and equipment |
| CN101112216A (en) * | 2006-07-25 | 2008-01-30 | 李财兴 | Pneumatic sirup |
-
2014
- 2014-01-21 CN CN201410025970.7A patent/CN103719511A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04287657A (en) * | 1991-03-18 | 1992-10-13 | Japan Foods Kk | Foamable liquid sweeting |
| CN1098258A (en) * | 1993-04-27 | 1995-02-08 | 安圣爱 | Aerated candy and method for making thereof and equipment |
| CN101112216A (en) * | 2006-07-25 | 2008-01-30 | 李财兴 | Pneumatic sirup |
Non-Patent Citations (2)
| Title |
|---|
| 张忠盛: ""流质糖果概括及其生产介绍"", 《中国糖果工业网》 * |
| 无: ""流质糖果概括及生产介绍"", 《百度文库》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221590A (en) * | 2018-11-19 | 2019-01-18 | 东莞亿智食品有限公司 | A kind of fruity lollipop and processing technology |
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Application publication date: 20140416 |