CN103829001A - Mango jelly sweet - Google Patents
Mango jelly sweet Download PDFInfo
- Publication number
- CN103829001A CN103829001A CN201210490657.1A CN201210490657A CN103829001A CN 103829001 A CN103829001 A CN 103829001A CN 201210490657 A CN201210490657 A CN 201210490657A CN 103829001 A CN103829001 A CN 103829001A
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- CN
- China
- Prior art keywords
- mango
- soft sweets
- agar
- sucrose
- nutrition
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Abstract
The invention discloses a mango jelly sweet which is prepared from the following raw materials in percentage by weight: 20%-30% of mango juice, 60%-70% of glucose slurry, 3%-4% of agar and 5%-10% of sucrose. The preparation method is as follows: sterilizing mango, peeling, pulping to prepare mango juice, adding glucose slurry and agar, steaming and boiling with high temperature, cooling and molding, dicing, drying and taking sucrose materials as coatings to prepare the mango jelly sweet. According to the invention, the mango jelly sweet is good in mouth feel and rich in nutrition; the pulp of the mango is completely blended to juice, so that nutrition groups of the mango are preserved to a maximal extend and the purpose that the nutrition is eaten into stomach is realized; by taking jelly sweet as the base and matching the crude fibers of the mango, the mouth feel during eating is further improved.
Description
Technical field
The present invention relates to a kind of candy foods, particularly a kind of mango soft sweets.
Background technology
Mango is the tropical fruit (tree) that consumer likes, have the title of " torrid zone fruit king ", is rich in abundant vitamin A, vitamin C, cellulose, sugar and various mineral matter and trace element.Because of its pulp exquisiteness, unique flavor, liked by consumer.On market, occurred the candy of mango taste, but hard candy normally, it has used the spices of mango taste to modulate the local flavor of mango often, itself does not have numerous nutritional labelings of mango.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of mango soft sweets, allow consumer in the time tasting candy, also obtain the abundant nutrition of mango itself.
The present invention is achieved through the following technical solutions:
A kind of mango soft sweets, are made up of the raw material of following percentage by weight: mango gravy 20～30, glucose syrup 60～70, agar 3～4, sucrose 5～10.
Mango makes mango gravy through sterilization, peeling, making beating, adds batching glucose syrup, agar, through thermophilic digestion, cooling forming, pelletizing, oven dry, finally makees dressing with sucrose material and makes mango soft sweets.
Described thermophilic digestion is at 105～110 degrees Celsius, boiling 20～40 minutes.
Described cooling forming is under 40～50 degrees Celsius, to smoke 48 hours.
Compared with prior art, tool has the following advantages in the present invention:
The mango soft sweets mouthfeel that the present invention makes is good, nutritious, completely the pulp of mango is modulated into gravy, save to greatest extent the nutrition group of mango itself from damage, realize nutrition is eaten in belly, and by doing basis with soft sweets, coordinate the crude fibre of mango itself, more increase the mouthfeel of edible process.
Detailed description of the invention
Embodiment mono-
A kind of mango soft sweets, are made up of the raw material of following percentage by weight: mango gravy 20, glucose syrup 70, agar 3, sucrose 5.
Mango makes mango gravy through sterilization, peeling, making beating, adds batching glucose syrup, agar, through 105 celsius temperature boiling 20 minutes, smoke about 48 hours after cooling 40 degrees Celsius, then pelletizing, oven dry, finally make dressing with sucrose material and make mango soft sweets.
Embodiment bis-
A kind of mango soft sweets, are made up of the raw material of following percentage by weight: mango gravy 30, glucose syrup 60, agar 4, sucrose 10.
Mango makes mango gravy through sterilization, peeling, making beating, adds batching glucose syrup, agar, through 110 celsius temperature boiling 40 minutes, smoke about 48 hours after cooling 50 degrees Celsius, then pelletizing, oven dry, finally make dressing with sucrose material and make mango soft sweets.
Embodiment tri-
A kind of mango soft sweets, are made up of the raw material of following percentage by weight: mango gravy 25, glucose syrup 68, agar 3.8, sucrose 8.
Mango makes mango gravy through sterilization, peeling, making beating, adds batching glucose syrup, agar, through 108 celsius temperature boiling 30 minutes, smoke about 48 hours after cooling 45 degrees Celsius, then pelletizing, oven dry, finally make dressing with sucrose material and make mango soft sweets.
Claims (4)
1. mango soft sweets, is characterized in that: the mass fraction of preparing the raw material constituent of described mango soft sweets is: mango gravy 20～30, glucose syrup 60～70, agar 3～4, sucrose 5～10.
2. the preparation method of mango soft sweets according to claim 1 is: mango makes mango gravy through sterilization, peeling, making beating, add batching glucose syrup, agar, through thermophilic digestion, cooling forming, pelletizing, oven dry, finally make dressing with sucrose material and make mango soft sweets.
3. the preparation method of mango soft sweets according to claim 2, is characterized in that: described thermophilic digestion is at 105～110 degrees Celsius, boiling 20～40 minutes.
4. the preparation method of mango soft sweets according to claim 2, is characterized in that: described cooling forming is under 40～50 degrees Celsius, to smoke 48 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210490657.1A CN103829001A (en) | 2012-11-22 | 2012-11-22 | Mango jelly sweet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210490657.1A CN103829001A (en) | 2012-11-22 | 2012-11-22 | Mango jelly sweet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829001A true CN103829001A (en) | 2014-06-04 |
Family
ID=50793153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210490657.1A Pending CN103829001A (en) | 2012-11-22 | 2012-11-22 | Mango jelly sweet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829001A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
| US20210259292A1 (en) * | 2018-06-29 | 2021-08-26 | Samyang Corporation | Gel-type food composition and manufacturing method therefor |
-
2012
- 2012-11-22 CN CN201210490657.1A patent/CN103829001A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20210259292A1 (en) * | 2018-06-29 | 2021-08-26 | Samyang Corporation | Gel-type food composition and manufacturing method therefor |
| CN110037156A (en) * | 2019-04-26 | 2019-07-23 | 东莞广慈生物医药科技有限公司 | A kind of preparation method of mango soft sweets |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |