CN103828999A - Fruit-flavor soft sweet - Google Patents

Abstract

The invention discloses a fruit-flavor soft sweet. The fruit-flavor soft sweet is prepared from raw material comprising the following components in parts by weight: 20-30 parts of modified starch, 10-20 parts of glucose syrup, 20-30 parts of juice, 10-20 parts of xylitol, 10-20 parts of white granulated sugar and 0.1-0.3 parts of pectin; the fruit-flavor soft sweet is prepared by the steps of adding the xylitol and the juice to the modified starch, and uniformly mixing with water to obtain mixed emulsion; heating to dissolve the pectin in water, sequentially adding the glucose syrup and the white granulated sugar to obtain a mixed solution after the glucose syrup and the white granulated sugar are dissolved; mixing uniformly the two mixed solutions again, carrying out extrusion forming after stewing, cooling down, and drying in air to obtain the fruit-flavor soft sweet. In the preparation process of the fruit-flavor soft sweet disclosed by the invention, no additional additives such as spices are needed, so that the fruit-flavor soft sweet is safe and rich in nutrition, and has excellent mouthfeel; older or children with poor teeth all can eat the fruit-flavor soft sweet.

Description

A kind of fruity soft sweets

Technical field

The present invention relates to a kind of food, particularly a kind of fruity soft sweets.

Background technology

Candy is loved by the people as traditional sweet food always, and the various candies of selling are in the market in many styles, and such as hard candy, gel candy, burnt odor candy and the toffee of various tastes, taste is various.But current candy due to be spices and the various sweetener adding be main, various fragrance only can be provided, this class additive does not have nutritive value conventionally.Along with growth in the living standard, people, for self healthy growing interest, particularly cross excessively very worry to the use of candy inner additive.

Summary of the invention

In order to overcome above-mentioned defect, the invention provides a kind of fruity soft sweets, reduce candy and too relied on for additive.

The present invention is achieved through the following technical solutions:

A kind of fruity soft sweets, the mass fraction of preparing the raw material constituent of described fruity soft sweets is: converted starch 20～30, glucose syrup 10～20, fruit juice 20～30, xylitol 10～20, white granulated sugar 10～20, pectin 0.1～0.3.

Its preparation method is:

1) get the converted starch of group component, and xylitol and fruit juice, adding quality is that the water of 2～4 times of converted starch quality is mixed well, and obtains mixed emulsion;

2) get the water heating for dissolving that pectin and quality are 30～90 times of pectin quality, then add successively glucose syrup and white granulated sugar, after dissolving, obtain mixed liquor;

3) by step 1) and step 2) mixed liquor that obtains again mixes, mixes well, and boils 10～20 minutes under 90～100 degrees Celsius, extrusion modling, cooling, in 30～45 degrees Celsius of lower aeration-dryings 15～20 hours, obtain fruity soft sweets.

Described step 2) in heating-up temperature be 110 degrees Celsius.

Compared with prior art, tool has the following advantages in the present invention:

The present invention does not need extra spices etc. additive in preparation process, therefore not only safety but also nutrition, and excellent taste, and for the bad the elderly of tooth or children, all edibles.

Detailed description of the invention

Embodiment mono-

A kind of fruity soft sweets, the mass fraction of preparing the raw material constituent of described fruity soft sweets is: converted starch 20, glucose syrup 10, fruit juice 20, xylitol 10, white granulated sugar 10, pectin 0.1.

Its preparation method is:

1) get the converted starch of group component, and xylitol and fruit juice, adding quality is that the water of 2 times of converted starch quality is mixed well, and obtains mixed emulsion;

2) getting pectin and quality is that the water of 30 times of pectin quality is heated to 110 degrees Celsius of dissolvings, then adds successively glucose syrup and white granulated sugar, after dissolving, obtains mixed liquor;

3) by step 1) and step 2) mixed liquor that obtains again mixes, mixes well, and boils 10 minutes under 90 degrees Celsius, extrusion modling, cooling, in 30 degrees Celsius of lower aeration-dryings 15 hours, obtain fruity soft sweets.

Embodiment bis-

A kind of fruity soft sweets, the mass fraction of preparing the raw material constituent of described fruity soft sweets is: converted starch 30, glucose syrup 20, fruit juice 30, xylitol 20, white granulated sugar 20, pectin 0.3.

Its preparation method is:

1) get the converted starch of group component, and xylitol and fruit juice, adding quality is that the water of 4 times of converted starch quality is mixed well, and obtains mixed emulsion;

2) getting pectin and quality is that the water of 90 times of pectin quality is heated to 110 degrees Celsius of dissolvings, then adds successively glucose syrup and white granulated sugar, after dissolving, obtains mixed liquor;

3) by step 1) and step 2) mixed liquor that obtains again mixes, mixes well, and boils 20 minutes under 100 degrees Celsius, extrusion modling, cooling, in 45 degrees Celsius of lower aeration-dryings 20 hours, obtain fruity soft sweets.

Embodiment tri-

A kind of fruity soft sweets, the mass fraction of preparing the raw material constituent of described fruity soft sweets is: converted starch 28, glucose syrup 15, fruit juice 25, xylitol 18, white granulated sugar 16, pectin 0.2.

Its preparation method is:

1) get the converted starch of group component, and xylitol and fruit juice, adding quality is that the water of 3 times of converted starch quality is mixed well, and obtains mixed emulsion;

2) getting pectin and quality is that the water of 50 times of pectin quality is heated to 110 degrees Celsius of dissolvings, then adds successively glucose syrup and white granulated sugar, after dissolving, obtains mixed liquor;

3) by step 1) and step 2) mixed liquor that obtains again mixes, mixes well, and boils 15 minutes under 92 degrees Celsius, extrusion modling, cooling, in 40 degrees Celsius of lower aeration-dryings 18 hours, obtain fruity soft sweets.

Claims (3)

1. fruity soft sweets, is characterized in that: the mass fraction of preparing the raw material constituent of described fruity soft sweets is: converted starch 20～30, glucose syrup lO～20, fruit juice 20～30, xylitol 10～20, white granulated sugar 10～20, pectin 0.1～0.3.

2. a kind of fruity soft sweets according to claim 1, its preparation method is:

1) get the converted starch of group component, and xylitol and fruit juice, adding quality is that the water of 2～4 times of converted starch quality is mixed well, and obtains mixed emulsion;

2) get the water heating for dissolving that pectin and quality are 30～90 times of pectin quality, then add successively glucose syrup and white granulated sugar, after dissolving, obtain mixed liquor;

3) by step 1) and step 2) mixed liquor that obtains again mixes, mixes well, and boils 10～20 minutes under 90～100 degrees Celsius, extrusion modling, cooling, in 30～45 degrees Celsius of lower aeration-dryings 15～20 hours, obtain fruity soft sweets.

3. a kind of fruity soft sweets according to claim 2, is characterized in that: described step 2) in heating-up temperature be 110 degrees Celsius.