CN104489233A - Preparation method of fluid core clamped chewy gelatinized confection - Google Patents
Preparation method of fluid core clamped chewy gelatinized confection Download PDFInfo
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- CN104489233A CN104489233A CN201510003228.0A CN201510003228A CN104489233A CN 104489233 A CN104489233 A CN 104489233A CN 201510003228 A CN201510003228 A CN 201510003228A CN 104489233 A CN104489233 A CN 104489233A
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Abstract
The invention discloses a preparation method of fluid core clamped chewy gelatinized confection. The main gelata of a wrapper of the fluid core clamped chewy gelatinized confection is gelatin. The preparation method comprises the following steps of crosslinking proteins, namely, immersing molded fluid core clamped chewy gelatinized confection into a transglutaminase aqueous solution for transglutaminase adsorption and crosslinking proteins. The preparation method provided by the invention comprises the protein crosslinking step, wherein the protein crosslinking refers to the fact that micromolecule proteins in the gelatin in the wrapper are crosslinked into macromolecule proteins by the transglutaminase aqueous solution, so that the melting point, the toughness and the mouthfeel of the wrapper of the confection are improved; the fluid core clamped chewy gelatinized confection is not prone to adhering and melting, and the confection product is soft in mouthfeel and is rich in resilience, cannot be affected by the external environment; the operation process is simple, convenient and efficient; the device cost is low, has extremely good popularization and using significance, and can generate great economic benefit.
Description
Technical field
The present invention relates to a kind of preparation method of candy, be specifically related to a kind ofly press from both sides the preparation method that gel candy chewed by fluid core.
Background technology
Chew the candy that gel candy is higher, soft, the flexible and toughness of a kind of moisture, classification is used from gel, be divided into animality colloid for main gel chew gel candy and with vegetalitas colloid for gel candy chewed by main gel, and most often with the gel candy of animality colloid for main gel on market, the elasticity that this type of candy shows and toughness are the strongest, are most popular to chew one of gel candy.Animality gel all indicates glue at present, gelatin is the albuminoid through methods such as acid, alkali, enzymes, macro-molecular protein being degraded to solubility small protein by the skin of animal or bone, its fusing point is lower, by gelatin be main gel make if to chew gel candy moisture higher, will soften in the environment of higher temperature, even fusing, adhesion.
Due to by gelatin as main gel make chew gel candy be current most elasticity and toughness chew one of gel candy, so the current cladding of folder fluid core gel candy is also all for main gel with gelatin, but due to by gelatin chewing gel candy and can soften when cladding moisture is higher as main gel, cause product adhesion, leak and fall into, and cladding moisture on the low side time, gelatin can be hardening, cause product bradymassesis, mouthfeel is poor, sells so be difficult to see folder fluid core chewing soft sweet in the market.
Glutamine transaminage is that one can make protein molecule occur to be cross-linked, a kind of Food enzyme that protein molecule is changed from small to big, glutamine transaminage catalysis be the reaction that protein GLN residue occurs, and containing abundant glutamine residue in gelatin; By the catalytic action of glutamine transaminage, the low melting point small protein in gelatin is cross-linked into high-melting-point macro-molecular protein.Glutamine transaminage is applied widely at present in meat product, but in candy, application is kind has no report, if the characteristic of glutamine transaminage can be applied to folder fluid core chews in gel candy, will solve that current clip fluid core gel candy easily melts, shortcoming that adhesion, leakage fall into, for candy market increases a new highlight.
Summary of the invention
The technical issues that need to address of the present invention are just the defect overcoming prior art, provide a kind of and press from both sides the preparation method that gel candy chewed by fluid core.The shortcoming that this preparation method overcomes that existing folder fluid core gel candy easily melts, adhesion, leakage fall into, by the catalytic action of glutamine transaminage, low melting point small protein in gelatin in folder fluid core gel candy cladding is cross-linked into high-melting-point macro-molecular protein, the fusing point of folder fluid core gel candy cladding is improved greatly, toughness also improves relatively simultaneously, product is not subject to external environment influence, not easily fusing, adhesion, leakage fall into, and products taste is soft, high resilience, has splendid eating effect and product competitiveness.
For solving the problem, the technical solution used in the present invention is:
A kind ofly press from both sides the preparation method that gel candy chewed by fluid core, the main gel that the cladding of gel candy chewed by folder fluid core is gelatin, the step of described preparation method comprises the step of protein cross, the step of described protein cross be the shaping folder fluid core completed is chewed gel candy be soaked in the glutamine transaminage aqueous solution carry out glutamine transaminage absorption after carry out protein cross.Protein cross becomes macromolecular protein by the glutamine transaminage aqueous solution by crosslinked for the small protein in cladding gelatin, improves the fusing point of candy cladding, toughness and mouthfeel, not easily adhesion and fusing, confectionary products soft taste, high resilience.
Preferably, pressing from both sides that fluid core to chew in the cladding of gel candy as the mass content of the gelatin of main gel is 12% ~ 14%.Verify that the cladding of the gelatin of this content can be cross-linked by glutamine transaminage by experiment, and there is best toughness and mouthfeel.When content is low cross-linking effect bad or substantially do not reach crosslinked after put forward dystectic effect, during content height, mouthfeel can be too hard, therefore the content ratio of the mass content of gelatin to be 12% ~ 14% be the best.
Preferably, the pH value of gel candy cladding chewed by folder fluid core is 3.8 ~ 4.5.
Preferably, the pH value of the glutamine transaminage aqueous solution is 8 ~ 9.
Preferably, moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 12% ~ 14%.
Preferably, the content of gel candy chewed by folder fluid core is aqueous contents or oil-soluble content.
The concrete steps that the preparation method of gel candy chewed by folder fluid core are:
(1) glutamine transaminage absorption: the shaping folder fluid core completed is chewed gel candy, sends in the glutamine transaminage aqueous solution and soaks; Glutamine transaminage is adsorbed in cladding, glutamine transaminage is contacted with the protein molecule in gelatin;
(2) protein cross: the folder fluid core soaked is chewed in gel candy feeding net belt type conveying dehumidifier drying box and carry out drying process, be dried to surface dry, then folder fluid core is chewed the edible adhesion protective oil polishing of gel candy, prevent adhesion and affect confectionary products quality; Then protein cross is carried out in heating, and after heating, the activity of glutamine transaminage improves, make the small protein in gelatin that the macromolecular protein of crosslinked generation occur, improve the fusing point of candy cladding, toughness and mouthfeel, not easily adhesion and fusing, confectionary products soft taste, high resilience;
(3) enzyme that goes out cools: the folder fluid core completed by protein cross is chewed gel candy and sent into high temperature in net belt type heat air delivery circulating box and to go out enzyme, by the loss of activity of glutamine transaminage, avoids it in product storing process, cause product to go bad; Then cool drying, obtains folder fluid core and chews gel candy product.
Preferably, in the step of glutamine transaminage absorption, the temperature of the glutamine transaminage aqueous solution is 2 DEG C ~ 6 DEG C, and concentration is 10000U/kg ~ 15000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 120 seconds ~ 180 seconds.
Preferably, in protein cross step, the temperature 10 DEG C ~ 20 DEG C of dry process, humidity is 35% ~ 45%, and drying time is 20 minutes ~ 25 minutes;
In protein cross step, gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.2% ~ 0.3% of gel candy gross mass with folder fluid core, the temperature of protein cross is 38 DEG C ~ 40 DEG C, carries out protein cross 60 minutes ~ 80 minutes in humidity 70% ~ 75% environment.
Preferably, go out in enzyme cooling step, the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 40 seconds ~ 60 seconds, and enzyme condition of going out is temperature 78 DEG C ~ 80 DEG C, humidity 70% ~ 75%; The operating condition of cool drying is temperature 10 DEG C ~ 20 DEG C, and humidity 50% ~ 55%, cool drying to the moisture in cladding is 20% ~ 22%.
Advantage of the present invention and beneficial effect are:
The preparation method that gel candy chewed by fluid core is pressed from both sides in the present invention, the shortcoming that this preparation method overcomes that existing folder fluid core gel candy easily melts, adhesion, leakage fall into, by the catalytic action of glutamine transaminage, low melting point small protein in gelatin in folder fluid core gel candy cladding is cross-linked into high-melting-point macro-molecular protein, the fusing point of folder fluid core gel candy cladding is improved greatly, and toughness also improves relatively simultaneously;
The preparation method that gel candy chewed by fluid core is pressed from both sides in the present invention, and product is not subject to external environment influence, and not easily fusing, adhesion, leakage fall into, and products taste is soft, high resilience, has splendid eating effect and product competitiveness;
The preparation method that gel candy chewed by fluid core is pressed from both sides in the present invention, operating process simple and effective, and equipment cost is low, can produce in most of candy manufacturing enterprise, has splendid to promote the use of meaning, can produce larger economic benefit and product competitiveness.
Detailed description of the invention
The following example will further illustrate the present invention.
embodiment 1
The present invention adopts technical scheme to be a kind ofly press from both sides the preparation method that gel candy chewed by fluid core, and the concrete steps of this preparation method are:
(1) glutamine transaminage absorption: the shaping folder fluid core completed is chewed gel candy, sends in the glutamine transaminage aqueous solution and soaks; Glutamine transaminage is adsorbed in cladding, glutamine transaminage is contacted with the protein molecule in gelatin;
The temperature of the glutamine transaminage aqueous solution is 2 DEG C, and concentration is 15000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 180 seconds.
(2) protein cross: the folder fluid core soaked is chewed in gel candy feeding net belt type conveying dehumidifier drying box and carry out drying process, be dried to surface dry, then folder fluid core is chewed the edible adhesion protective oil polishing of gel candy, prevent adhesion and affect confectionary products quality; Then protein cross is carried out in heating, and after heating, the activity of glutamine transaminage improves, make the small protein in gelatin that the macromolecular protein of crosslinked generation occur, improve the fusing point of candy cladding, toughness and mouthfeel, not easily adhesion and fusing, confectionary products soft taste, high resilience;
In protein cross step, the temperature 10 DEG C of dry process, humidity is 35%, and drying time is 25 minutes; Gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.2% of gel candy gross mass with folder fluid core, and the temperature of protein cross is 38 DEG C, carries out protein cross 80 minutes in humidity 70% environment.
(3) enzyme that goes out cools: the folder fluid core completed by protein cross is chewed gel candy and sent into high temperature in net belt type heat air delivery circulating box and to go out enzyme, by the loss of activity of glutamine transaminage, avoids it in product storing process, cause product to go bad; Then cool drying, obtains folder fluid core and chews gel candy product.In this step, the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 40 seconds, and enzyme condition of going out is temperature 80 DEG C, humidity 70%; The operating condition of cool drying is temperature 10 DEG C, and humidity 50%, cool drying to the moisture in cladding is 20%.
In the preparation method of the present embodiment, the main gel that the cladding of gel candy chewed by folder fluid core is gelatin, and it is 12% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.The pH value that gel candy cladding chewed by folder fluid core is 3.8.The pH value of the glutamine transaminage aqueous solution is 8.Moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 12%.The content that gel candy chewed by folder fluid core is aqueous contents.
embodiment 2
On the basis of embodiment 1, the present invention is pressed from both sides the step that fluid core chews the another kind of embodiment of the preparation method of gel candy and is:
(1) in glutamine transaminage adsorption step: the temperature of the glutamine transaminage aqueous solution is 6 DEG C, and concentration is 10000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 120 seconds.
(2), in protein cross step: the temperature 20 DEG C of dry process, humidity is 45%, and drying time is 20 minutes; Gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.3% of gel candy gross mass with folder fluid core, and the temperature of protein cross is 40 DEG C, carries out protein cross 60 minutes in humidity 75% environment.
(3) go out in enzyme cooling step: the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 60 seconds, and enzyme condition of going out is temperature 80 DEG C, humidity 75%; The operating condition of cool drying is temperature 20 DEG C, and humidity 55%, cool drying to the moisture in cladding is 22%.
In the preparation method of the present embodiment, it is 14% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.The pH value that gel candy cladding chewed by folder fluid core is 4.5.The pH value of the glutamine transaminage aqueous solution is 9.Moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 14%.The content that gel candy chewed by folder fluid core is oil-soluble content.
Other parts are identical with embodiment 1.
embodiment 3
On the basis of embodiment 1, the present invention is pressed from both sides the step that fluid core chews the another kind of embodiment of the preparation method of gel candy and is:
(1) in glutamine transaminage adsorption step: the temperature of the glutamine transaminage aqueous solution is 4 DEG C, and concentration is 12500U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 150 seconds.
(2), in protein cross step: the temperature 15 DEG C of dry process, humidity is 40%, and drying time is 22 minutes; Gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.25% of gel candy gross mass with folder fluid core, and the temperature of protein cross is 39 DEG C, carries out protein cross 70 minutes in humidity 72% environment.
(3) go out in enzyme cooling step: the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 50 seconds, and enzyme condition of going out is temperature 79 DEG C, humidity 72%; The operating condition of cool drying is temperature 15 DEG C, and humidity 52%, cool drying to the moisture in cladding is 21%.
In the preparation method of the present embodiment, it is 13% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.The pH value that gel candy cladding chewed by folder fluid core is 4.2.The pH value of the glutamine transaminage aqueous solution is 8.5.Moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 13%.The content that gel candy chewed by folder fluid core is aqueous contents.
Other parts are identical with embodiment 1.
embodiment 4
On the basis of embodiment 1, the present invention is pressed from both sides the step that fluid core chews the another kind of embodiment of the preparation method of gel candy and is:
(1) in glutamine transaminage adsorption step: the temperature of the glutamine transaminage aqueous solution is 5 DEG C, and concentration is 14000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 150 seconds.
(2), in protein cross step: the temperature 17 DEG C of dry process, humidity is 41%, and drying time is 4 minutes; Gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.27% of gel candy gross mass with folder fluid core, and the temperature of protein cross is 38.5 DEG C, carries out protein cross 74 minutes in humidity 74% environment.
(3) go out in enzyme cooling step: the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 55 seconds, and enzyme condition of going out is temperature 79 DEG C, humidity 74%; The operating condition of cool drying is temperature 17 DEG C, and humidity 54%, cool drying to the moisture in cladding is 21%.
In the preparation method of the present embodiment, it is 14% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.The pH value that gel candy cladding chewed by folder fluid core is 4.3.The pH value of the glutamine transaminage aqueous solution is 8.Moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 12%.The content that gel candy chewed by folder fluid core is aqueous contents.
Other parts are identical with embodiment 1.
comparative example
On the basis of embodiment 1, the glutamine transaminage aqueous solution in glutamine transaminage adsorption step is replaced by pure water, and other parts are identical with embodiment 1.The folder fluid core that this comparative example obtains chews that gel candy easily melts, adhesion, leakage fall into, fusing point and toughness lower, product is subject to external environment influence, and products taste is not good.
To sum up, the preparation method of folder fluid core gel candy of the present invention, its confectionary products prepared carries out protein cross owing to adopting glutamine transaminage, confectionary products is overcome existing folder fluid core gel candy easily melts, adhesion, leakage fall into shortcoming, by the catalytic action of glutamine transaminage, low melting point small protein in gelatin in folder fluid core gel candy cladding is cross-linked into high-melting-point macro-molecular protein, the fusing point of folder fluid core gel candy cladding is improved greatly, and toughness also improves relatively simultaneously; Product is not subject to external environment influence, and not easily fusing, adhesion, leakage fall into, and products taste is soft, high resilience, has splendid eating effect and product competitiveness; Meanwhile, method operating process simple and effective of the present invention, equipment cost is low, can produce in most of candy manufacturing enterprise, has splendid to promote the use of meaning, can produce larger economic benefit and product competitiveness.
Last it is noted that obviously, above-described embodiment is only for example of the present invention is clearly described, and the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of amplifying out or variation be still among protection scope of the present invention.
Claims (10)
1. one kind presss from both sides the preparation method that gel candy chewed by fluid core, it is characterized in that, the main gel that the cladding of gel candy chewed by folder fluid core is gelatin, the step of described preparation method comprises the step of protein cross, the step of described protein cross be the shaping folder fluid core completed is chewed gel candy be soaked in the glutamine transaminage aqueous solution carry out glutamine transaminage absorption after carry out protein cross.
2. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, it is 12% ~ 14% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.
3. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, the pH value that gel candy cladding chewed by folder fluid core is 3.8 ~ 4.5.
4. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, and it is characterized in that, the pH value of the glutamine transaminage aqueous solution is 8 ~ 9.
5. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, and it is characterized in that, moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 12% ~ 14%.
6. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, the content that gel candy chewed by folder fluid core is aqueous contents or oil-soluble content.
7. the preparation method of gel candy chewed by the folder fluid core as described in as arbitrary in claim 1 to 6, and it is characterized in that, the concrete steps of described preparation method are:
(1) glutamine transaminage absorption: the shaping folder fluid core completed is chewed gel candy, sends in the glutamine transaminage aqueous solution and soaks;
(2) protein cross: the folder fluid core soaked is chewed in gel candy feeding net belt type conveying dehumidifier drying box and carry out drying process, be dried to surface dry, then folder fluid core is chewed the edible adhesion protective oil polishing of gel candy, then protein cross is carried out in heating;
(3) enzyme that goes out cools: the folder fluid core completed by protein cross is chewed gel candy and sent into high temperature in net belt type heat air delivery circulating box and to go out cool drying after enzyme, obtains folder fluid core and chews gel candy product.
8. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, and it is characterized in that, in the step of glutamine transaminage absorption, the temperature of the glutamine transaminage aqueous solution is 2 DEG C ~ 6 DEG C, and concentration is 10000U/kg ~ 15000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 120 seconds ~ 180 seconds.
9. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, it is characterized in that, in protein cross step, and the temperature 10 DEG C ~ 20 DEG C of dry process, humidity is 35% ~ 45%, and drying time is 20 minutes ~ 25 minutes;
In protein cross step, gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.2% ~ 0.3% of gel candy gross mass with folder fluid core, the temperature of protein cross is 38 DEG C ~ 40 DEG C, carries out protein cross 60 minutes ~ 80 minutes in humidity 70% ~ 75% environment.
10. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, it is characterized in that, go out in enzyme cooling step, the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 40 seconds ~ 60 seconds, enzyme condition of going out is temperature 78 DEG C ~ 80 DEG C, humidity 70% ~ 75%; The operating condition of cool drying is temperature 10 DEG C ~ 20 DEG C, and humidity 50% ~ 55%, cool drying to the moisture in cladding is 20% ~ 22%.
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| CN201510003228.0A CN104489233A (en) | 2015-01-06 | 2015-01-06 | Preparation method of fluid core clamped chewy gelatinized confection |
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| CN102813275A (en) * | 2011-06-10 | 2012-12-12 | 杭州养生堂保健品有限公司 | Chewing type soft capsule shell and chewing type soft capsule |
| CN103290082A (en) * | 2012-02-24 | 2013-09-11 | 中国科学院理化技术研究所 | Method for improving viscosity of gelatin by using glutamine transaminase for catalyzing gelatin crosslinking |
| CN103857465A (en) * | 2011-09-13 | 2014-06-11 | 理研维他命股份有限公司 | Method for manufacturing multicore gelatin microcapsule |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1684593A (en) * | 2002-09-26 | 2005-10-19 | 味之素株式会社 | Enzyme preparation and process for producing food using the same |
| CN1593255A (en) * | 2004-06-28 | 2005-03-16 | 汕头市富味制果厂有限公司 | Thin film dressing composition |
| CN101073368A (en) * | 2007-06-15 | 2007-11-21 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
| CN102813275A (en) * | 2011-06-10 | 2012-12-12 | 杭州养生堂保健品有限公司 | Chewing type soft capsule shell and chewing type soft capsule |
| CN103857465A (en) * | 2011-09-13 | 2014-06-11 | 理研维他命股份有限公司 | Method for manufacturing multicore gelatin microcapsule |
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Inventor after: Kong Meilan Inventor after: Liu Mouquan Inventor after: Yu Shaohua Inventor before: Liu Mouquan Inventor before: Kong Meilan Inventor before: Yu Shaohua |
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Application publication date: 20150408 |