CN104798974A - Honeyed soft sweets and preparation method thereof - Google Patents

Abstract

The invention discloses honeyed soft sweets and a preparation method thereof. The honeyed soft sweets contain the following ingredients in parts by weight: 70-98 parts of honey, 0.5-5 parts of pectin, 1.5-10 parts of sucrose powder, 10-30 parts of water, 0.1-2 parts of citric acid, 0.1-2 parts of one or more of malic acid and calcium malate and 0.1-2 parts of one or more of sodium citrate and monosodium citrate. The invention further provides the preparation method of the honeyed soft sweets. The honeyed soft sweets disclosed by the invention are high in honey content, good in product organoleptic properties, soft and delicate in mouth feel and moderate in elasticity, have a special strong honey flavor and have remarkable nutritional characteristics and biological activity. According to the honeyed soft sweets and the preparation method thereof, the process operation is simple, the cost is low, and project industrialization is easy to realize.

Description

A kind of honey soft sweet and preparation method thereof

Technical field

The present invention relates to a kind of honey soft sweet and preparation method thereof.

Background technology

Honey is a kind of natural flavour mountaineous material of high nutritive value, be mainly derived from the nectar of plant, be collected by honeybee and a kind of High-Sr granite processed and preserve and obtain, be rich in 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.Because honey is a kind of High-Sr granite, the water content that tool is certain, and self contain resistance to sugar yeast bacterium, easily fermentation is rotten at a suitable temperature, also easy crystallization after normal storage, therefore bring inconvenience to the processing of honey, transport and preservation, so, develop a kind ofly to be easy to carry, excellent flavor, realistic production and processing application solid honey product have extremely important meaning.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, and for this reason, some scientific workers also did trial, and existing published report has:

CN103564117A discloses a kind of blueberry honey soft sweet and preparation method thereof, this technique gets blueberry juice temperature 55 DEG C, Vacuum Concentration is carried out when pressure-0.09Mpa, pectin added 10 times of water soakings after 8 hours, according to inspissated juice: right pears sugar alcohol: honey: pectin=4: the ratio of 4: 2: 0.12 carries out mix and blend, inject mould, cooling and demolding, after sabot at 55 DEG C heated-air drying 12-18 hour, then be heated to 80 DEG C of heating one hour, take out and pack to obtain product after the assay was approved.Although the method can obtain solid honey soft sweets, 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.And the method technique is loaded down with trivial details, hot-wind-drying time is long, produces larger energy consumption and extends manufacture cycle, not possessing larger practicality.

CN102406030A discloses a kind of honey soft sweet and preparation method thereof, this technique is the consumption of 1: 4-6: 8-10 by acacia honey, edible agar, deionized water ratio, deionized water is added in edible agar, after heating is boiled and is melted completely to agar, when being cooled to 40 DEG C, adding the acacia honey being less than 20% through being concentrated into moisture content, stirring, cooling stripping and slicing packaging.Honey content in this invention is low, and product does not possess nutritive peculiarity and the biologically active of honey, and the peculiar taste of honey is lighter and local flavor is single.Due to the technique of product and batching too simple, local flavor and pattern lack characteristic, so there is not larger production meaning.

In prior art, there are not the soft sweets that a kind of honey content is higher.

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 soft sweet, take honey as raw material, have the nutritive peculiarity of honey itself, biologically active and honey peculiar taste and color concurrently, in soft sweets, honey content is higher, sour-sweet good mouthfeel.

Two of technical problem to be solved by this invention is to provide the preparation method of above-mentioned honey soft sweet.

A kind of honey soft sweet provided by the invention, comprises following component by weight:

Preferably, a kind of honey soft sweet provided by the invention, comprises following component by weight:

Preferred further, a kind of honey soft sweet provided by the invention, comprises following component by weight:

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.

The consumption example preferably 1:1 ~ 1:3 in mass ratio of described pectin and cane sugar powder.

Described pectin, English name Pectin, be a kind of hydrophilic plant glue, natural fruit gelatin substance is extensively present in fruit, root, stem, the Ye Zhong of plant with the form of protopectin, pectin, pectic acid, is a kind of constituent of cell membrane.Pectin be white to yellowish-brown powder, taste micro-sweet and band tart flavour, free from extraneous odour.Be dissolved in 20 times of water, form the thick colloidal solution of milky, in faintly acid.Heat resistance is strong, is dissolved in ethanol and other organic solvents hardly.Moistening with ethanol, glycerine, granulated sugar syrup, or mix can improve dissolubility with the granulated sugar of more than 3 times.In an acidic solution than stable in alkaline solution.

Described pectin is preferably high-ester pectin, high-ester pectin needs soluble solid (as sucrose etc.) content in pH2.0 ~ pH3.8 scope, system could form gel under being at least greater than the condition of 55%, and gelling ability rises with dextrose equivalent (DE value) and increases.

Citric acid, No. CAS: 77-92-9.

Natrium citricum, 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.

Present invention also offers the preparation method of above-mentioned honey soft sweet, it comprises the following steps:

(1) by honey melting;

(2) by the honey after melting with in citric acid, malic acid and calcium malate one or more, one or more in natrium citricum and sodium dihydrogen citrate mix, obtained honey mixed solution;

(3) pectin and cane sugar powder are fully mixed, be dissolved in warm water, heating makes it to dissolve completely, obtains aqueous pectin solution;

(4) aqueous pectin solution is cooled, add in above-mentioned honey mixed solution, stir;

(5) low temperature infusion;

(6) cooling gel is shaping.

Preferably, the preparation method of above-mentioned honey soft sweet, production stage is:

(1) by honey melting in 60 ~ 70 DEG C of water-baths;

(2) by the honey after melting with in citric acid, malic acid and calcium malate one or more, one or more in natrium citricum and sodium dihydrogen citrate mix, obtained honey mixed solution;

(3) pectin and cane sugar powder are fully mixed, be dissolved in 60 DEG C ~ 80 DEG C warm water, be heated to the 1min that seethes with excitement, make it to dissolve completely, obtain aqueous pectin solution;

(4) aqueous pectin solution is cooled to 50 ~ 60 DEG C, adds in above-mentioned honey mixed solution, stir;

(5) control temperature is at 75 ~ 85 DEG C of infusion mixed liquors, its moisture weight percentage is evaporated and drops to 15 ~ 20%;

(6) moulding leaves standstill cooling, makes it gel forming.

Honey soft sweet provided by the invention, quality transparent and homogeneous, 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, due to honey soft sweet provided by the invention compared to the overwhelming majority with white granulated sugar or syrup be sweet system become soft sweets, there is good sensory properties, keep the original color of honey preferably, and the content of honey is very high, there is dense honey peculiar taste and the significant nutritive peculiarity of honey and biologically active.Production technology is simple, can realize industrialization, have larger productive value.

2, owing to selecting pectin as gel in honey soft sweet provided by the invention, impart the soft exquisiteness of soft sweets and be slightly with flexible special mouthfeel, and drastically increasing the organoleptic quality of candy.

3, owing to having selected cane sugar powder in honey soft sweet provided by the invention, utilize the mobility that it is good, when reducing cane sugar powder consumption and affecting soft sweets mouthfeel, itself and pectin powder are fully mixed, prevent jelly powder from directly contacting water and form glutinous block, be difficult to dissolve again.

4, owing to having selected citric acid, malic acid in honey soft sweet provided by the invention, the soft frankness of citric acid sour, entrance can reach the highest sour and aftertaste is shorter for perdurabgility; And malic acid uniqueness is tasty and refreshing, slightly excitant, slightly bitterness sense and the flavor time long.Two kinds of acid are share and can be strengthened tart flavour, improve sour, and suitable compound proportion can make it closer to natural apple tart flavour.And the tart flavour of the two can improve the sweet taste of honey soft sweet, while increasing local flavor, mouthfeel is coordinated more, caters to consumer demand largely, obtain Utopian product.

5, owing to having selected natrium citricum in honey soft sweet provided by the invention, both with citric acid, malic acid is composite, play the effect of Synergistic, again as buffer, effectively can control the rate of set of pectin candy, the pre-coagulation phenomena that prevention occurs too early, and article texture after gel is solid, this provides safe guarantee to the process of candy.

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.

Embodiment 1-5

By the corresponding embodiment 1-5 data of table 1, take each raw material;

(1) honey is carried out melting in the water-bath of 65 DEG C;

(2) honey after melting is mixed with citric acid, malic acid, natrium citricum, stir, obtained honey mixed solution;

(3) pectin and cane sugar powder are fully mixed, be dissolved in 80 DEG C of warm water, be heated to the 1min that seethes with excitement, make it to dissolve completely, obtain transparent homogeneous aqueous pectin solution;

(4) aqueous gelatin solution is cooled to 60 DEG C, adds in above-mentioned honey mixed solution, stir;

(5) control temperature is at about 80 DEG C infusion mixed liquor 30min, its moisture is evaporated and drops to about 20%;

(6) pour above-mentioned mixed liquor into mould while hot, leave standstill cooling under normal temperature, make it gel forming, honey soft sweet of the present invention can be obtained.

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
Pectin	0.5	1	2	3	5	5	5
								Cane sugar powder	1.5	3	6	9	10	10	10
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
								Natrium citricum	0.35	0.35	0.35	0.35	0.35	0.35	0.35

Pectin, for Yantai Andre Pectic Co., Ltd.'s model is the high-ester pectin of APA141.

Embodiment 6

According to method preparation described in embodiment 5, natrium citricum is wherein replaced with sodium dihydrogen citrate.

Embodiment 7

According to method preparation described in embodiment 5, citric acid is wherein changed to the blend of natrium citricum and sodium dihydrogen citrate mass ratio 1:1 for sodium.

Embodiment 8

According to method preparation described in embodiment 7, malic acid is wherein replaced with calcium malate.

Embodiment 9

According to method preparation described in embodiment 7, malic acid is wherein replaced with the blend of malic acid and calcium malate mass ratio 1:1.

Test case:

Method of testing: (TA.XT plus Texture instrument: Britain Stable Micro Systems Ltd)

By TPA test pattern, adopt P/36R column type probe, before survey, test and after surveying speed be 2 × 10 ^-3m/s; Compression ratio: 50%; Trigger force: 5g; The time of staying: 5s.Every block soft sweets are got middle even uniform part (1.4cm × 1.4cm) and are measured, and often organize sample parallel and measure 6 times.Result is as following table 2.

Table 2: honey soft sweet test chart

Experimental group	Hardness, g	Cohesiveness, %	Elasticity, %	Chewiness, g
					Embodiment 1	2057.42	43	59	521.97
Embodiment 2	2457.68	52	63	804.91
					Embodiment 3	2897.42	64	79	1464.94
Embodiment 4	3578.29	70	91	2279.37

Embodiment 5	3672.42	72	95	2511.94
					Comparative example 1	3085.02	66	81	1649.25
Comparative example 2	2605.95	63	70	1149.22
					Embodiment 6	3645.20	72	93	2440.83
Embodiment 7	3802.31	74	97	2729.30
					Embodiment 8	3789.45	73	97	2683.30
Embodiment 9	3958.61	75	99	2939.27

The concrete meaning of each index:

(1) hardness: what hardness represented is be placed between front tooth by soft sweets, then firmly gnaws through equably, evaluates the power of compressing needed for soft sweets.Hardness is larger, illustrates that the power that tooth cuts off needed for soft sweets is larger.

(2) elasticity: what elasticity represented is be placed on by soft sweets between front tooth to carry out local compression, cancels compressing, evaluates the speed that soft sweets recover distortion.Elasticity is larger, illustrates that the speed that soft sweets recover to be out of shape is faster.

(3) cohesiveness: what cohesiveness represented is be placed between molar by soft sweets to chew, evaluates its deflection before fracturing.

(4) chewiness: chewiness is the product of hardness, elasticity and cohesiveness three, is an overall target, expression be chewing soft sweet time tooth total power of experiencing.Chewiness is larger, and merit required when these soft sweets edible are described is more, can Masticatory frequency more.

Comparative example 1-2 is used alone citric acid or malic acid, embodiment 5 is then employ citric acid and malic acid simultaneously, when other constituent contents are all identical, the hardness of embodiment 5, cohesiveness, elasticity and overall chewiness obviously will be better than comparative example 1-2, illustrate that citric acid and malic acid serve the effect of Synergistic, overcoming with honey is key component, is difficult to the technical problem making candy.

Embodiment 5-7 compares, and embodiment 7 employs the blend of natrium citricum and sodium dihydrogen citrate mass ratio 1:1, is used alone the hardness of natrium citricum or sodium dihydrogen citrate, elasticity is improved than embodiment 5 and 6, can Chewiness better.

Embodiment 7-9 compares, embodiment 9 employs the blend of malic acid and calcium malate mass ratio 1:1, is used alone the hardness of malic acid or calcium malate, elasticity is improved than embodiment 7 and 8, can Chewiness better, and can calcium content be supplemented, contribute to health.

Claims (8)

1. a honey soft sweet, is characterized in that, comprises following component by weight:

2. honey soft sweet as claimed in claim 1, is characterized in that, comprise following component by weight:

3. honey soft sweet as claimed in claim 2, is characterized in that, comprise following component by weight:

4. the honey soft sweet according to any one of claims 1 to 3, 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 honey, sweet one or more of matrimony vine.

5. the honey soft sweet according to any one of claims 1 to 3, is characterized in that, described pectin is high-ester pectin.

6. honey soft sweet as claimed in claim 1, is characterized in that, the consumption routine 1:1 ~ 1:3 in mass ratio of pectin and cane sugar powder.

7. the preparation method of the honey soft sweet according to any one of claim 1-6, is characterized in that, production stage is:

(1) by honey melting;

(2) by the honey after melting with in citric acid, malic acid and calcium malate one or more, one or more in natrium citricum and sodium dihydrogen citrate mix, obtained honey mixed solution;

(3) pectin and cane sugar powder are fully mixed, be dissolved in warm water, heating makes it to dissolve completely, obtains aqueous pectin solution;

(4) aqueous pectin solution is cooled, add in above-mentioned honey mixed solution, stir;

(5) low temperature infusion;

(6) cooling gel is shaping.

8. the preparation method of honey soft sweet as claimed in claim 7, it is characterized in that, production stage is:

(1) by honey melting in 60 ~ 70 DEG C of water-baths;

(2) by the honey after melting with in citric acid, malic acid and calcium malate one or more, one or more in natrium citricum and sodium dihydrogen citrate mix, obtained honey mixed solution;

(3) pectin and cane sugar powder are fully mixed, be dissolved in 60 DEG C ~ 80 DEG C warm water, be heated to the 1min that seethes with excitement, make it to dissolve completely, obtain aqueous pectin solution;

(4) aqueous pectin solution is cooled to 50 ~ 60 DEG C, adds in above-mentioned honey mixed solution, stir;

(5) control temperature is at 75 ~ 85 DEG C of infusion mixed liquors, its moisture weight percentage is evaporated and drops to 15 ~ 20%;

(6) moulding leaves standstill cooling, makes it gel forming.