CN104472821A - Hard honey candy and preparation method thereof - Google Patents
Hard honey candy and preparation method thereof Download PDFInfo
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- CN104472821A CN104472821A CN201410829208.4A CN201410829208A CN104472821A CN 104472821 A CN104472821 A CN 104472821A CN 201410829208 A CN201410829208 A CN 201410829208A CN 104472821 A CN104472821 A CN 104472821A
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Abstract
The invention discloses a hard honey candy and a preparation method thereof. The hard honey candy is prepared from the following components in parts by weight: 50-100 parts of honey, 0-5 parts of protein, 0-40 parts of maltodextrin, 0-0.3 part of phospholipid, 0-3 parts of citric acid, 0-3 parts of malic acid and 0-10 parts of mannite. The preparation method comprises the following steps: (1) boiling honey at 50-70 DEG C in vacuum to realize dehydration; (2) mixing the honey which is dehydrated at low temperature with protein, maltodextrin, phospholipid, citric acid and malic acid, and uniformly stirring; (3) pouring to shape the uniformly stirred material liquid, cooling, and drying for 4-8 hours at 50-80 DEG C in vacuum; (4) cooling the honey which is subjected to vacuum drying at low temperature at minus 10 DEG C to minus 20 DEG C, and demolding at the room temperature. The hard honey candy disclosed by the invention is high in honey content, good in sensory characteristic, rich in unique flavor of honey, relatively good in health function when being compared with natural honey, good in stability and good in nutrition. The hard honey candy preparation method is simple in process operation and low in cost and facilitates engineering industrialization.
Description
Technical field
The present invention relates to a kind of honey hard candy and preparation method thereof.
Background technology
Honey is a kind of natural health nutriment, containing glucose, this kind of high nutritive value of fructose and bioactive monose and several amino acids, vitamin, mineral matter, enzyme, organic acid and aromatic substance.The biologically active of honey comprises antimicrobial, anti-inflammatory, anti-oxidant and immunocompetence, the as can be seen here height of its healthy nutritive value.But due to the liquid state that natural honey is in very thickness, not easily to transport, preservation and processing, place easy crystallization for a long time, cause the increase of cosmetic variation and water activity, make the high pressure resistant fermentable in honey.Therefore, honey being processed into solid product is trend of the times, and because honey itself is containing a large amount of sugar and distinctive local flavor, the research and development of honey candy are important directions of honey deep processing, for this reason, some scientific workers also did trial, and existing published report has:
CN102058004A discloses a kind of solid honey candy and manufacture method thereof, this technique utilizes micro-wave vacuum that moisture is controlled to less than 3% after honey, edible glue and anti-stick tooth agent being mixed, then in 60 ~ 70 DEG C of temperature moulding by casting, cooling and demolding, obtains solid honey candy.Although the method can obtain solid honey candy, but microwave vacuum drying process used is too high to equipment requirement, need the parameter accurately controlled in heating process, be difficult to industry engineeringization and produce, laboratory microwave vacuum dryer involves great expense, and therefore the method does not possess practicality.On the other hand, edible glue and the anti-stick tooth agent of interpolation can affect the peculiar taste of honey itself and the quality of candy, and the solid honey candy surface viscosity obtained and hygroscopicity are comparatively large, and stability is difficult to ensure at normal temperatures, requires too high to preservation condition.
CN103892016A discloses a kind of coix seed honey candy and production method, and this candy is made up of coix seed, gelatin, milk powder, cream, honey.Obtain through block of selecting materials, pulverize, stir, refine sugar, packaging five operations.In the method, honey adds as auxiliary material, and the honey content in candy is low, and product does not possess nutritive peculiarity and the biologically active of honey, does not possess the peculiar taste of honey yet.
CN201204912Y discloses a kind of pure honey bonbon sweets with filling, and this sweets with centre is made up of heart and skin.By liquid honey as inner core, its outside is enclosed with honey hard outer.This invention is utility model patent, focuses on the local flavor of shape instead of product, matter structure and trophic function characteristic.On the other hand, the method is difficult to realize industrialization, cannot carry out the deep processing of honey.
Summary of the invention
The object of the invention is in view of the foregoing defects the prior art has, one of technical problem to be solved is to provide a kind of honey hard candy, is raw material with honey, has the nutritive peculiarity of honey itself, biologically active and honey peculiar taste and color concurrently.
Two of technical problem to be solved by this invention is to provide the preparation method of above-mentioned honey hard candy.
A kind of honey hard candy provided by the invention, comprises following component by weight:
Honey 50 ~ 100 parts
0 ~ 5 part, protein
Maltodextrin 0 ~ 40 part
Phosphatidase 0 ~ 0.3 part
Citric acid 0 ~ 3 part
Malic acid 0 ~ 3 part
Mannitol 0 ~ 10 part.
Described honey is for meeting the honey of " national food safety standard honey " (GB14963).Preferably, described honey is acacia honey, mountain flower honey, rape honey, sunflower honey, Mel, chaste honey, honey of lungan flowers, clover honey, loquat honey, sweet one or more of matrimony vine.
Preferably, described phosphatide is soybean lecithin.
Preferably, the DE value of described maltodextrin is 1-18.
Preferably, described protein is whey isolate protein and/or casein.
Preferably, above-mentioned honey hard candy comprises following component by weight:
Honey 50 ~ 100 parts
0.2 ~ 2 part, protein
Maltodextrin 1 ~ 40 part
Soybean lecithin 0.01 ~ 0.03 part
Citric acid 0.1 ~ 1.5 part
Malic acid 0.1 ~ 1.5 part.
The preparation method of above-mentioned honey hard candy, production stage is:
(1) by honey vacuum infusion under 50 ~ 70 DEG C of conditions, dewater;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 4 ~ 8 hours under 50 ~ 80 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-10 ~-20 DEG C, obtained honey hard candy of the present invention.
Preferably, above-mentioned honey hard candy comprises following component by weight:
Honey 50 ~ 100 parts
0.2 ~ 2 part, protein
Maltodextrin 1 ~ 40 part
Soybean lecithin 0.01 ~ 0.03 part
Citric acid 0.1 ~ 1.5 part
Malic acid 0.1 ~ 1.5 part
Mannitol 1 ~ 10 part.
The preparation method of above-mentioned honey hard candy, production stage is:
(1) by honey vacuum infusion under 50 ~ 70 DEG C of conditions, dewater;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 4 ~ 8 hours under 50 ~ 80 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-10 ~-20 DEG C, obtained honey hard candy;
(5) mannitol is wrapped in above-mentioned honey hard candy surface, such as mannitol can be made into supersaturated solution, be rolled in honey hard candy surface, after cooling, mannitol is separated out, and also directly can be wrapped in honey hard candy surface with pure mannitol heating and melting.
Honey hard candy of the present invention, in regular shape, smooth surface, color is identical with honey.Obviously, the common function additive that can also add other this areas in the present invention, such as can selective interpolation food coloring, flavoring essence, food flavoring agent etc. to realize its respective function.
The present invention compares with technology with existing product, and tool has the following advantages:
1, because the content of honey in honey hard candy provided by the invention is very high, technique is used rationally, and therefore, the organoleptic attribute of product is good, has dense honey peculiar taste.With existing commercially most be that the hard candy that the hard candy that becomes of sweet system and honey content are lower is compared with white granulated sugar and various syrup, honey hard candy provided by the invention has significant nutritive peculiarity and biologically active.
2, owing to have selected whey isolate protein and casein in honey hard candy provided by the invention, the protein existed in these two kinds of milk and honey have the effect of Synergistic in physiological function, and therefore, the health care of product is better than natural honey.The more demand of consumer can be met, make it have the stronger market competitiveness.
3, owing to the addition of protein in honey hard candy provided by the invention, feature and good surface-active that proteins diffusion coefficient is little is utilized in process of vacuum drying, greatly reduce the surface tension of honey, therefore, product surface is smooth, reduce viscosity and the hygroscopicity of product surface, improve the glass transition temperature of product surface, significantly enhance the stability of product.Solve the common problem existed in solid bee honey processing, greatly improve economic benefit.
4, due to means that honey hard candy provided by the invention adopts vacuum sugar boiling and vacuum drying to combine in technique, greatly reduce time and the temperature of drying and dehydrating, under can forming the condition of hard candy matter structure smoothly, save the original flavor of honey, color and nutritional labeling to greatest extent.Compared with other techniques existed at present, this technological operation is simple, and cost is low, easily realizes engineering industry, and the product obtained has good nutrition and organoleptic attribute concurrently.
5, owing to having selected citric acid and malic acid in honey hard candy provided by the invention, the suitable addition of two kinds of acid can improve the hardness of candy, and therefore, product has desirable matter structure feature.Meanwhile, the mellow and full frankness of citric acid sour, tart flavour is soft; And the astringent taste that the tart flavour of malic acid slightly stimulates, the sweet taste of two kinds of sour tart flavours and honey is extremely coordinated, and imparts the local flavor that product is desirable.The perfect adaptation of this sour-sweet sense and honey peculiar taste, can cater to eating habit and the consumption demand of modern well, have wide market prospects.
6, owing to having selected mannitol as sugar-coat in honey hard candy provided by the invention, it does not uniquely have hygroscopic sugar alcohol, and therefore, the resistance of product is moist good, solves Fructose in Honey hygroscopicity and cross a difficult problem for the solid honey poor stability caused by force.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
In embodiment, mountain flower honey selected by honey, and the DE value of maltodextrin is 6.
Embodiment 1
By table 1 corresponding embodiment 1 data, take each raw material.
(1) by honey vacuum infusion under 60 DEG C of conditions, dewater;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting in a mold will stirred, cooling, vacuum drying 6 hours under 70 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-15 DEG C, pack, be product.
Table 1: honey candy formulation list position: kilogram
| Embodiment 1 | Comparative example 1 | Comparative example 2 | Embodiment 2 | Embodiment 3 | |
| Honey | 80 | 80 | 80 | 80 | 80 |
| Whey isolate protein | 0.5 | 0.5 | 0.5 | 0.25 | / |
| Casein | / | / | / | 0.25 | 0.5 |
| Maltodextrin | 21.98 | 21.98 | 21.98 | 21.98 | 21.98 |
| Soybean lecithin | 0.02 | 0.02 | 0.02 | 0.02 | 0.02 |
| Citric acid | 0.2 | 0.4 | / | 0.2 | 0.2 |
| Malic acid | 0.2 | / | 0.4 | 0.2 | 0.2 |
Embodiment 2
By table 1 corresponding embodiment 2 data, take each raw material.Be prepared by the method for embodiment 1.
Embodiment 3
By table 1 corresponding embodiment 3 data, take each raw material.Be prepared by the method for embodiment 1.
Comparative example 1
By table 1 corresponding comparative example 1 data, take each raw material.Be prepared by the method for embodiment 1.
Comparative example 2
By table 1 corresponding comparative example 2 data, take each raw material.Be prepared by the method for embodiment 1.
Table 2: honey candy formulation list position: kilogram
| Embodiment 4 | Embodiment 5 | |
| Honey | 80 | 80 |
| Whey isolate protein | 0.25 | 0.25 |
| Casein | 0.25 | 0.25 |
| Maltodextrin | 21.98 | 21.98 |
| Soybean lecithin | 0.02 | 0.02 |
| Citric acid | 0.2 | 0.2 |
| Malic acid | 0.2 | 0.2 |
| Mannitol | 2 | 2 |
Embodiment 4
By table 2 corresponding embodiment 4 data, take each raw material.
(1) by honey vacuum infusion under 60 DEG C of conditions, dewater;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 6 hours under 70 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-15 DEG C, and preserve in drier;
(5) mannitol is made into supersaturated solution, be rolled in honey hard candy surface, after cooling, mannitol is separated out, and packs, is product.
Embodiment 5
By table 2 corresponding embodiment 5 data, take each raw material.
(1) by honey vacuum infusion under 60 DEG C of conditions, dewater;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 6 hours under 70 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-15 DEG C, and preserve in drier;
(5) with pure mannitol heating and melting, be wrapped in honey hard candy surface, pack, be product.
Test case 1: stability test
Stability is the index combining hard candy surface viscosity, hygroscopicity, these three factors of glass transition temperature, the value of these three factors of independent mensuration requires too high to instrument and equipment, simultaneously, be target with final products, the most important factor affecting stability is temperature (temperature is all significant to above-mentioned three Index Influences).Therefore, rational stability test method is as follows:
Method of testing:
With constant incubator in the temperature range of 20 ~ 37 DEG C to hard candy sample test.Be placed in incubator after being packed by the hard candy prepared, adjustment temperature, tests 72 hours at each temperature, the change of hard candy after observation test.
The degree (stability of product) changed is judged by sensory evaluation scores.
Sensory evaluation scores standard is as shown in table 3:
Table 3: sensory evaluation scores standard scale
| Sensory modalities | Mark |
| Hardness, color, viscosity do not change | 10 |
| Hardness, color are unchanged, and viscosity slightly changes (namely product and packaging bag have certain adhesion) | 9 |
| Hardness is unchanged, lighter, and viscosity slightly changes | 8 |
| Hardness changes (instrumental test), and lighter, viscosity slightly changes | 7 |
| Hardness changes (instrumental test), lighter, and viscosity change obviously | 6 |
Test result:
Early stage, preliminary experiment showed, temperature is higher, and hard candy stability is poorer.Therefore, test and carry out under the condition that destructiveness is the strongest, namely 37 DEG C time, place 72 hours.Result is as shown in table 4:
Table 4: sensory evaluation scores table
| Sensory evaluation scores | |
| Embodiment 1 | 9.0 |
| Embodiment 2 | 9.5 |
| Embodiment 3 | 9.0 |
| Embodiment 4 | 9.5 |
| Embodiment 5 | 9.5 |
Protein is with the addition of in honey hard candy of the present invention, feature and good surface-active that proteins diffusion coefficient is little is utilized in process of vacuum drying, greatly reduce the surface tension of honey, therefore, product surface is smooth, reduce viscosity and the hygroscopicity of product surface, improve the glass transition temperature of product surface, significantly enhance the stability of product.Especially, adopt the protein combination that whey isolate protein, casein are composite, Synergistic, product stability is obviously better than adopting single whey isolate protein or caseic stability.
Test case 2:
Method of testing: adopt the hardness of TA-XT Plus Texture instrument to hard candy to measure.The pre-treatment of sample: specimen in use thickness is 10mm, probe is just in the middle of sugar.Employing pattern is as follows: probe Probe (P/2); Speed 1.0mm/s before test; Test hourly velocity 1.0mm/s; Speed 10.0mm/s after test; Dropping distance 4mm.Every batch sample parallel determination 3 times, average as the hardness number of sample, test result is in table 5.
Table 5: hardness test table
| Hardness, kg | |
| Embodiment 1 | 44.7 |
| Comparative example 1 | 41.8 |
| Comparative example 2 | 41.7 |
| Embodiment 2 | 44.8 |
Selected citric acid and malic acid in honey hard candy of the present invention, the interpolation that two kinds of acid is suitable, Synergistic can improve the hardness of candy, and its effect is better than adopting single citric acid or malic acid.
In honey hard candy of the present invention, honey content is high, and organoleptic attribute is good, and have dense honey peculiar taste, health care is better than natural honey, good stability, and has good nutrition.Present invention process is simple to operate, and cost is low, easily realizes engineering industry.
Claims (10)
1. a honey hard candy, is characterized in that, comprises following component by weight:
2. honey hard candy as claimed in claim 1, it is characterized in that, described phosphatide is soybean lecithin.
3. honey hard candy as claimed in claim 1, it is characterized in that, described protein is whey isolate protein and/or casein.
4. honey hard candy as claimed in claim 1, is characterized in that, described honey is acacia honey, mountain flower honey, rape honey, sunflower honey, Mel, chaste honey, honey of lungan flowers, clover honey, loquat is sweet, matrimony vine is sweet one or more.
5. honey hard candy as claimed in claim 1, it is characterized in that, above-mentioned honey hard candy comprises following component by weight:
6. honey hard candy as claimed in claim 1, is characterized in that, comprise following component by weight:
7. the preparation method of honey hard candy described in claim 5, is characterized in that, production stage is: (1), by honey vacuum infusion under 50 ~ 70 DEG C of conditions, dewaters;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 4 ~ 8 hours under 50 ~ 80 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-10 ~-20 DEG C.
8. the preparation method of honey hard candy described in claim 6, is characterized in that, production stage is: (1), by honey vacuum infusion under 50 ~ 70 DEG C of conditions, dewaters;
(2) honey after low temperature dewatering is mixed with protein, maltodextrin, phosphatide, citric acid, malic acid, stir;
(3) the feed liquid moulding by casting will stirred, cooling, vacuum drying 4 ~ 8 hours under 50 ~ 80 DEG C of conditions;
(4) by the honey after vacuum drying sub-cooled, at room temperature demoulding at-10 ~-20 DEG C, obtained honey hard candy;
(5) mannitol is wrapped in above-mentioned honey hard candy surface.
9. the preparation method of honey hard candy described in claim 8, is characterized in that, described step (5) is: mannitol is made into supersaturated solution, and be wrapped in honey hard candy surface, after cooling, mannitol is separated out.
10. the preparation method of honey hard candy described in claim 8, is characterized in that, described step (5) is: by pure mannitol heating and melting, then is wrapped in honey hard candy surface.
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Cited By (9)
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| CN104798974A (en) * | 2015-05-25 | 2015-07-29 | 彭军 | Honeyed soft sweets and preparation method thereof |
| CN104798973A (en) * | 2015-05-25 | 2015-07-29 | 彭军 | Honeyed soft sweets and preparation method thereof |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN106616685A (en) * | 2017-01-03 | 2017-05-10 | 浙江师范大学 | Honey and soy sauce autumn chilli and processing method thereof |
| CN107027943A (en) * | 2016-02-03 | 2017-08-11 | 游后华 | Health-care honey candy |
| CN107455533A (en) * | 2017-09-18 | 2017-12-12 | 四川三匠苦荞科技开发有限公司 | Honey tartary buckwheat tea and preparation method thereof |
| CN109170082A (en) * | 2018-08-28 | 2019-01-11 | 海南仕泉贸易有限公司 | A kind of honey hard candy and preparation method thereof |
| CN113349280A (en) * | 2021-06-03 | 2021-09-07 | 飞天蜂(天津)健康科技有限公司 | Solid honey candy and preparation method thereof |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104798974A (en) * | 2015-05-25 | 2015-07-29 | 彭军 | Honeyed soft sweets and preparation method thereof |
| CN104798973A (en) * | 2015-05-25 | 2015-07-29 | 彭军 | Honeyed soft sweets and preparation method thereof |
| CN104798974B (en) * | 2015-05-25 | 2018-06-22 | 彭军 | A kind of honey soft sweet and preparation method thereof |
| CN104798973B (en) * | 2015-05-25 | 2018-07-27 | 彭军 | A kind of honey soft sweet and preparation method thereof |
| CN104920930A (en) * | 2015-06-23 | 2015-09-23 | 彭军 | Honey sauce and a preparation method thereof |
| CN104920930B (en) * | 2015-06-23 | 2018-01-23 | 彭军 | A kind of honey sauce and preparation method thereof |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN107027943A (en) * | 2016-02-03 | 2017-08-11 | 游后华 | Health-care honey candy |
| CN106616685A (en) * | 2017-01-03 | 2017-05-10 | 浙江师范大学 | Honey and soy sauce autumn chilli and processing method thereof |
| CN107455533A (en) * | 2017-09-18 | 2017-12-12 | 四川三匠苦荞科技开发有限公司 | Honey tartary buckwheat tea and preparation method thereof |
| CN109170082A (en) * | 2018-08-28 | 2019-01-11 | 海南仕泉贸易有限公司 | A kind of honey hard candy and preparation method thereof |
| CN113349280A (en) * | 2021-06-03 | 2021-09-07 | 飞天蜂(天津)健康科技有限公司 | Solid honey candy and preparation method thereof |
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