CN104798973B - A kind of honey soft sweet and preparation method thereof - Google Patents
A kind of honey soft sweet and preparation method thereof Download PDFInfo
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- CN104798973B CN104798973B CN201510272217.2A CN201510272217A CN104798973B CN 104798973 B CN104798973 B CN 104798973B CN 201510272217 A CN201510272217 A CN 201510272217A CN 104798973 B CN104798973 B CN 104798973B
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Abstract
The invention discloses a kind of honey soft sweets and preparation method thereof.The honey soft sweet includes following components by weight：70~98 parts of honey；1~6 part of agar；10~30 parts of water；0.1~2 part of citric acid；One or more 0.1~2 parts in malic acid and calcium malate；One or more 0.1~2 parts in sodium citrate and sodium dihydrogen citrate.The present invention also provides preparation methods.The content of honey is high in the honey soft sweet of the present invention, and the organoleptic attribute of product is good, and soft taste is fine and smooth, elasticity is moderate, has dense honey peculiar taste, has significant nutritive peculiarity and bioactivity.Present invention process is easy to operate, at low cost, engineering industry easy to implement.
Description
Technical field
The present invention relates to a kind of honey soft sweets and preparation method thereof.
Background technology
Honey is a kind of natural flavour mountaineous substance of high nutritive value, is mainly derived from the nectar of plant, is received by honeybee
A kind of High-Sr granite obtained from collecting and processing and store is lived rich in glucose, this kind of high nutritive value of fructose and biology
The monosaccharide and a variety of amino acid, vitamin, minerals, enzyme, organic acid and aromatic substance of property.The bioactivity of honey includes
Antimicrobial, anti-inflammatory, anti-oxidant and immunocompetence, it can be seen that the height of its healthy nutritive value.Since honey is a kind of high
Viscosity fluid has certain water content, and itself contains resistance to sugar yeast bacterium, easy to ferment rotten at a suitable temperature, in routine
It is also easily crystallized after storage, therefore the processing, transport and preservation to honey bring inconvenience, so, it develops one kind and is convenient for
Carrying, excellent flavor, the solid honey product that meets actual production processed and applied have extremely important meaning.Due to honey itself
Containing a large amount of sugar and distinctive flavor, the research and development of honey candy are an important directions of honey deep processing, for this purpose, some
Scientific worker also did trial, and disclosed report has：
CN103564117A discloses a kind of blueberry honey soft sweet and preparation method thereof, which takes blueberry juice in temperature
It 55 DEG C, is concentrated in vacuo in the case of pressure -0.09Mpa, after agar adds 10 times of water to impregnate 8 hours, according to inspissated juice: right
Pears sugar alcohol: honey: mold, cooling and demolding, at 55 DEG C after sabot are injected in agar=4: 4: 2: 0.12 ratio is mixed
Lower heated-air drying 12-18 hours is then heated to 80 DEG C and heats one hour, and taking-up packs to obtain product after the assay was approved.This method
Although solid honey soft sweets can be obtained, honey is added as auxiliary material in this method, and the honey in candy contains
Measure low, product does not have the nutritive peculiarity and bioactivity of honey, does not have the peculiar taste of honey yet.And this method technique is numerous
Trivial, hot-wind-drying time is long, generates larger energy consumption and extends manufacture cycle, does not have larger practicability.
CN102406030A discloses a kind of honey soft sweet and preparation method thereof, the technique by acacia honey, edible agar,
Deionized water is added in the dosage that deionized water ratio is 1: 4-6: 8-10 in edible agar, and heating is boiled to agar melts completely
After change, when being cooled to 40 DEG C, the concentrated acacia honey to moisture content less than 20% is added, stirs evenly, cooling stripping and slicing packaging.It should
Honey content in invention is low, and product does not have the nutritive peculiarity and bioactivity of honey, and the peculiar taste of honey is thin and wind
Taste is single.Since the technique and dispensing of product are too simple, lack characteristic on flavor and pattern, so larger life is not present
Produce meaning.
In the prior art, there are not a kind of higher soft sweets of honey content.
Invention content
The purpose of the present 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 soft sweet has both the nutritive peculiarity, bioactivity and honey peculiar taste and face of honey itself using honey as raw material
Color, honey content is higher in soft sweets, sour-sweet good mouthfeel.
The second technical problem to be solved by the present invention is to provide the preparation method of above-mentioned honey soft sweet.
A kind of honey soft sweet provided by the invention includes following components by weight：
Preferably, a kind of honey soft sweet provided by the invention includes following components by weight：
It is further preferred that a kind of honey soft sweet provided by the invention, includes following components by weight：
The honey is to meet《National food safety standard honey》(GB14963) honey.Preferably, the honey is
Acacia honey, mountain flower honey, rape honey, sunflower honey, eucalyptus honey, chaste honey, honey of lungan flowers, clover honey, loquat honey, one kind of matrimony vine honey or
It is several.
The agar, English name agar also known as agar, agar are that one kind is present in red algae race (Rhodophyceae)
Gelidium (Gelidium sp.), fragrant plant mentioned in ancient texts Trentepohlia (Gracilaria sp.) and chicken feather Lepidium (Plerocladia sp.) etc.
Polysaccharide in the cell wall of kind.Agar in food industry is tasteless or has slight characteristic odor, and color and luster is by white to micro-
Yellow, mouthfeel is glutinous to be slided, and has glue-like feeling.It insoluble in cold water and organic solvent, impregnates, slow water swelling, absorbs water in cold water
Rate up to 20 times, it is soft when aqueous and with toughness, be not easily broken；It is soluble in boiling water, concentration can form solid 0.5% or more
Gel, cannot form gel when concentration is below 0.1% and become thick liquid.
Agar, No. CAS：9002-18-0.
Citric acid, No. CAS：77-92-9.
Sodium citrate, No. CAS：6132-04-3.
Sodium dihydrogen citrate, No. CAS：18996-35-5.
Malic acid, No. CAS：97-67-6.
Calcium malate, No. CAS：17482-42-7.
The present invention also provides the preparation methods of above-mentioned honey soft sweet comprising following steps：
(1) honey is melted；
(2) by the one or more, sodium citrate and lemon in honey and citric acid, malic acid and the calcium malate after melting
One or more mixing in lemon one sodium of acid, are made honey mixed solution；
(3) agar is dissolved in warm water, heating is allowed to be completely dissolved, and obtains aqueous agar solution；
(4) aqueous agar solution is cooled down, is added in above-mentioned honey mixed solution, stirs evenly；
(5) low temperature infusion；
(6) cooling gel is molded.
Preferably, the preparation method of above-mentioned honey soft sweet, production stage are：
(1) honey is melted in 60~70 DEG C of water-baths；
(2) by the one or more, sodium citrate and lemon in honey and citric acid, malic acid and the calcium malate after melting
One or more mixing in lemon one sodium of acid, are made honey mixed solution；
(3) agar is dissolved in 60 DEG C~80 DEG C warm water, is heated to boiling 1min, is allowed to be completely dissolved, obtains agar water
Solution；
(4) aqueous agar solution is cooled to 50~60 DEG C, is added in above-mentioned honey mixed solution, stirs evenly；
(5) control temperature is in 75~85 DEG C of infusion mixed liquors, make the evaporation of its moisture weight percentage drop to 15~
20%；
(6) moulding stands cooling, is allowed to gel forming.
Honey soft sweet provided by the invention, quality transparent and homogeneous are in regular shape, and surface is smooth, and color is identical as honey.
Obviously, the common function additive of other this fields can also be added in the present invention to realize its respective function, such as
Food coloring, food flavor, food flavoring agent etc. can selectively be added.
The present invention has the following advantages that compared with existing product and technology：
1, due to honey soft sweet provided by the invention compared to the overwhelming majority using white granulated sugar or syrup to be soft made of sweet tea body
Sugar has good sensory properties, preferably keeps the original color of honey, and the content of honey is very high, has dense
Honey peculiar taste and the significant nutritive peculiarity of honey and bioactivity.Simple production process, it can be achieved that industrialization, have compared with
Big productive value.
2, due to selecting agar to be used as gelling agent in honey soft sweet provided by the invention, impart soft sweets it is soft fine and smooth with slightly
Special mouthfeel with elasticity, and greatly improve the organoleptic quality of candy.
3, due to having selected citric acid, malic acid, the soft frankness of citric acid sour to enter in honey soft sweet provided by the invention
Mouth can reach highest sour and rear taste perdurabgility is shorter；And malic acid uniqueness is tasty and refreshing, slightly irritation, slightly bitterness sense and
The flavor time is long.Two kinds of acid, which share, can strengthen tart flavour, improve sour, and compound proportion appropriate can be closer to natural malic acid
Taste.And the tart flavour of the two can improve the sweet taste of honey soft sweet, while increasing flavor, mouthfeel be made more to coordinate, high degree
On cater to consumer demand, obtain Utopian product.
4, due to having selected sodium citrate in honey soft sweet provided by the invention, both with citric acid, malic acid compounding, play
Synergistic effect, and as buffer, the rate of set of agar candy can be efficiently controlled, prevention occurs pre- too early
Coagulation phenomena, and the article texture after gel is solid, this provides the process of candy the guarantee of safety.
Specific implementation mode
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
In invention is further explained, it should not be understood as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make some nonessential modifications and adaptations according to the content of aforementioned present invention to the present invention.
Embodiment 1-5
By 1 corresponding embodiment 1-5 data of table, each raw material is weighed；
(1) honey is melted in 65 DEG C of water-bath；
(2) honey after melting is mixed with citric acid, malic acid, sodium citrate, is stirred evenly, it is molten that honey mixing is made
Liquid；
(3) agar is dissolved in 80 DEG C of warm water, is heated to boiling 1min, is allowed to be completely dissolved, obtains transparent uniform fine jade
Fat aqueous solution；
(4) aqueous gelatin solution is cooled to 60 DEG C, is added in above-mentioned honey mixed solution, stirs evenly；
(5) control temperature makes its moisture evaporation drop to 20% or so in 80 DEG C or so infusion mixed liquor 30min；
(6) above-mentioned mixed liquor is poured into mold while hot, stands cooling under room temperature, is allowed to gel forming, you can obtain this hair
Bright honey soft sweet.
Table 1：Honey soft sweet formula table unit：Kilogram
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Comparative example 1 | Comparative example 2 | |
| Mountain flower honey | 97 | 95 | 90 | 85 | 80 | 80 | 80 |
| Agar | 1 | 1 | 2 | 3 | 5 | 5 | 5 |
| Water | 10 | 10 | 10 | 20 | 20 | 20 | 20 |
| Citric acid | 0.4 | 0.4 | 0.4 | 0.4 | 0.4 | 0.65 | / |
| Malic acid | 0.25 | 0.25 | 0.25 | 0.25 | 0.25 | / | 0.65 |
| Sodium citrate | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 |
Embodiment 6
It is prepared according to 5 the method for embodiment, sodium citrate therein is replaced with into sodium dihydrogen citrate.
Embodiment 7
It is prepared according to 5 the method for embodiment, citric acid therein is changed to sodium citrate and sodium dihydrogen citrate matter for sodium
Measure ratio 1:1 blend.
Embodiment 8
It is prepared according to 7 the method for embodiment, malic acid therein is replaced with into calcium malate.
Embodiment 9
It is prepared according to 7 the method for embodiment, malic acid therein is replaced with into malic acid and calcium malate mass ratio 1:1
Blend.
Test case：
Test method：(TA.XT plus Texture instruments：Britain Stable Micro Systems Ltd)
By TPA test patterns, using P/36R cylindrical probes, speed is 2 × 10 before survey, after test and survey-3m/
s；Compression ratio：50%；Trigger force：5g；Residence time：5s.Every piece of soft sweets take intermediate even uniform part (1.4cm × 1.4cm)
It is measured, every group of sample parallel determination 6 times.As a result such as the following table 2.
Table 2：Honey soft sweet tests table
| Experimental group | Hardness, g | Cohesiveness, % | Elasticity, % | Chewiness, g |
| Embodiment 1 | 2127.03 | 47 | 58 | 579.83 |
| Embodiment 2 | 2499.18 | 55 | 67 | 920.95 |
| Embodiment 3 | 2867.40 | 66 | 79 | 1495.06 |
| Embodiment 4 | 3590.36 | 70 | 87 | 2186.53 |
| Embodiment 5 | 3692.52 | 73 | 92 | 2479.90 |
| Comparative example 1 | 3005.41 | 66 | 80 | 1586.86 |
| Comparative example 2 | 2712.05 | 64 | 72 | 1249.71 |
| Embodiment 6 | 3676.02 | 71 | 93 | 2427.28 |
| Embodiment 7 | 3845.13 | 75 | 95 | 2739.66 |
| Embodiment 8 | 3809.52 | 73 | 96 | 2669.71 |
| Embodiment 9 | 3998.51 | 76 | 97 | 2947.70 |
The concrete meaning of each index：
(1) hardness：What hardness indicated is between soft sweets are placed on front tooth, then firmly equably to gnaw through, and evaluation compressing is soft
The required power of sugar.Hardness is bigger, illustrates that the power needed for tooth cut-out soft sweets is bigger.
(2) elastic：What elasticity indicated is that soft sweets are placed between front tooth to carry out local compression, cancels compressing, and evaluation soft sweets are extensive
The speed deformed again.Elasticity is bigger, and it is faster to illustrate that soft sweets restore the rate deformed.
(3) cohesiveness：What cohesiveness indicated is that soft sweets are placed between molar to chew, and evaluates its deformation before fracturing
Amount.
(4) chewiness：Chewiness is hardness, the product of elasticity and cohesiveness three, is an overall target, and expression is
Total power that tooth is experienced when chewing soft sweet.Chewiness is bigger, illustrates that work(required when the edible soft sweets is more, can be chewed secondary
Number is more.
Citric acid or malic acid is used alone in comparative example 1-2, and embodiment 5 is then to have used citric acid and apple simultaneously
Acid, in the case of other components content all same, hardness, cohesiveness, elasticity and the overall chewiness of embodiment 5 are apparent excellent
In comparative example 1-2, illustrates that citric acid and malic acid play synergistic effect, overcome using honey as key component, it is difficult
The technical issues of candy is made.
Embodiment 5-7 compares, and embodiment 7 has used sodium citrate and sodium dihydrogen citrate mass ratio 1:1 blend, than
Sodium citrate is used alone in embodiment 5 and 6 or hardness, the elasticity of sodium dihydrogen citrate are improved, and it is more preferable that performance can be chewed.
Embodiment 7-9 compares, and embodiment 9 has used malic acid and calcium malate mass ratio 1:1 blend, than implementing
Malic acid is used alone in example 7 and 8 or hardness, the elasticity of calcium malate are improved, and chewable performance is more preferable, and can supplement calcium
Content contributes to health.
Claims (4)
1. a kind of honey soft sweet, which is characterized in that be prepared by following weight parts component：
2. honey soft sweet as described in claim 1, which is characterized in that the honey is acacia honey, mountain flower honey, rape honey, certain herbaceous plants with big flowers
The one or more of nectar, eucalyptus honey, chaste honey, honey of lungan flowers, clover honey, loquat honey, matrimony vine honey.
3. a kind of preparation method of honey soft sweet as described in any one of claim 1-2, which is characterized in that production stage
For：
(1) honey is melted；
(2) honey after melting is mixed with citric acid, malic acid and calcium malate, sodium citrate and sodium dihydrogen citrate, is made
Honey mixed solution；
(3) agar is dissolved in warm water, heating is allowed to be completely dissolved, and obtains aqueous agar solution；
(4) aqueous agar solution is cooled down, is added in above-mentioned honey mixed solution, stirs evenly；
(5) low temperature infusion；
(6) cooling gel is molded.
4. the preparation method of honey soft sweet as claimed in claim 3, which is characterized in that production stage is：
(1) honey is melted in 60~70 DEG C of water-baths；
(2) honey after melting is mixed with citric acid, malic acid and calcium malate, sodium citrate and sodium dihydrogen citrate, is made
Honey mixed solution；
(3) agar is dissolved in 60 DEG C~80 DEG C warm water, is heated to boiling 1min, is allowed to be completely dissolved, obtains aqueous agar solution；
(4) aqueous agar solution is cooled to 50~60 DEG C, is added in above-mentioned honey mixed solution, stirs evenly；
(5) control temperature makes the evaporation of its moisture weight percentage drop to 15~20% in 75~85 DEG C of infusion mixed liquors；
(6) moulding stands cooling, is allowed to gel forming.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965894A (en) * | 2010-11-15 | 2011-02-09 | 高厚基 | Jelly candy and production process thereof |
| CN104381564A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Fruity jelly soft sweet and preparation method thereof |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
| CN104605118A (en) * | 2015-02-11 | 2015-05-13 | 彭军 | Honey soft sweets and preparation method thereof |
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- 2015-05-25 CN CN201510272217.2A patent/CN104798973B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965894A (en) * | 2010-11-15 | 2011-02-09 | 高厚基 | Jelly candy and production process thereof |
| CN104381564A (en) * | 2014-11-18 | 2015-03-04 | 安徽润康保健食品有限公司 | Fruity jelly soft sweet and preparation method thereof |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
| CN104605118A (en) * | 2015-02-11 | 2015-05-13 | 彭军 | Honey soft sweets and preparation method thereof |
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Effective date of registration: 20230322 Address after: No. 20, Group 2, Shizi Village, Meiluo Township, Shimian County, Ya'an City, Sichuan Province, 625400 Patentee after: Chen Yuanjun Address before: 610043 8-2-1455, Phase II, Zhonghua Mingyuan, Wuhou Avenue, Wuhou District, Chengdu, Sichuan Province Patentee before: Peng Jun |