CN104798974B - 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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- CN104798974B CN104798974B CN201510272229.5A CN201510272229A CN104798974B CN 104798974 B CN104798974 B CN 104798974B CN 201510272229 A CN201510272229 A CN 201510272229A CN 104798974 B CN104798974 B CN 104798974B
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Abstract
The invention discloses a kind of honey soft sweets and preparation method thereof.The honey soft sweet, by weight including following components：70~98 parts of honey；0.5~5 part of pectin；1.5~10 parts of cane sugar powder；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 of property and a variety of amino acid, vitamin, minerals, enzyme, organic acid and aromatic substance.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 in 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 pectin 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 pectin=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 ratio is 1: 4-6: 8-10 dosage, and deionized water is added 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 in, is stirred 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 there is no larger lifes
Produce meaning.
In the prior art, the soft sweets for not having a kind of honey content higher.
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 using honey as raw material, has both honey nutritive peculiarity, bioactivity and honey peculiar taste in itself and face
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, by weight including following components：
Preferably, a kind of honey soft sweet provided by the invention, by weight including following components：
It is further preferred that a kind of honey soft sweet provided by the invention, by weight including following components：
The honey is meets《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 dosage of the pectin and cane sugar powder example in mass ratio is preferably 1:1~1：3.
The pectin, English name Pectin is a kind of hydrophilic plant glue, natural fruit gelatin substance with protopectin, pectin,
The form of pectic acid is widely present in fruit, root, stem, the Ye Zhong of plant, is a kind of constituent of cell wall.Pectin is white
To yellowish-brown powder, taste is slightly sweet and with tart flavour, free from extraneous odour.20 times of water are dissolved in, the thick colloidal solution of milky are formed, in weak acid
Property.Heat resistance is strong, is practically insoluble in ethyl alcohol and other organic solvents.With ethyl alcohol, glycerine, granulated sugar syrup moistening or with 3 times or more
Granulated sugar mixing can improve dissolubility.In an acidic solution than stablizing in alkaline solution.
The pectin is preferably high-ester pectin, and high-ester pectin needs soluble solid in pH2.0~pH3.8 ranges, system
Shape object (such as sucrose) content at least more than 55% under conditions of could form gel, gelling ability is on dextrose equivalent (DE values)
It rises and increases.
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, include the following steps：
(1) honey is melted；
(2) by the one or more, sodium citrate and lemon in the honey after melting and citric acid, malic acid and calcium malate
One or more mixing in lemon one sodium of acid, are made honey mixed solution；
(3) it by pectin and the abundant mixing of cane sugar powder, is dissolved in warm water, heating is allowed to be completely dissolved, and obtains aqueous pectin solution；
(4) aqueous pectin 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 the honey after melting and citric acid, malic acid and calcium malate
One or more mixing in lemon one sodium of acid, are made honey mixed solution；
(3) it by pectin and the abundant mixing of cane sugar powder, is dissolved in 60 DEG C~80 DEG C warm water, is heated to boiling 1min, has been allowed to
Fully dissolved obtains aqueous pectin solution；
(4) aqueous pectin 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, in regular shape, surface is smooth, and color is identical with 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：
1st, 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.
2nd, due to selecting pectin in honey soft sweet provided by the invention as gelling agent, impart soft sweets it is soft it is fine and smooth with slightly
Special mouthfeel with elasticity, and greatly improve the organoleptic quality of candy.
3rd, due to having selected cane sugar powder in honey soft sweet provided by the invention, using its good mobility, sugarcane is being reduced
In the case that Icing Sugar dosage influences soft sweets mouthfeel, by itself and the abundant mixing of pectin powder, jelly powder is prevented to be in direct contact water shape
Into glutinous block, it is difficult to be redissolved.
4th, due to having selected citric acid, malic acid in honey soft sweet provided by the invention, the soft frankness of citric acid sour enters
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 appropriate compound proportion 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 flavor is increased, mouthfeel be made more to coordinate, high degree
On cater to consumer demand, obtain Utopian product.
5th, 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 pectin 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 embodiment
The present invention is specifically described below by embodiment, it is necessary to which indicated herein is that following embodiment is only used
It is further described in the present invention, it is impossible to be interpreted as limiting the scope of the invention.The people that is skilled in technique in the field
Member can make the present invention some nonessential modifications and adaptations according to the content of the invention described above.
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 with citric acid, malic acid, sodium citrate is mixed, stirred evenly, it is molten that honey mixing is made
Liquid；
(3) it by pectin and the abundant mixing of cane sugar powder, is dissolved in 80 DEG C of warm water, is heated to boiling 1min, is allowed to be completely dissolved,
Obtain transparent uniform aqueous pectin 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, be 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 |
| 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 |
| Sodium citrate | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 | 0.35 |
Pectin is the high-ester pectin of Yantai Andre Pectic Co., Ltd. model APA141.
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 | 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 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) it is elastic：What elasticity represented 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 represented is that soft sweets are placed between molar to chew, and evaluates its deformation before fracturing
Amount.
(4) chewiness：Chewiness is the product of hardness, elasticity and cohesiveness three, is an overall target, and expression is
Total power that tooth is experienced during chewing soft sweet.Chewiness is bigger, illustrates that work(required during 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, illustrate 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 (6)
1. a kind of honey soft sweet, which is characterized in that be made of following components in parts by weight：
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
Nectar, eucalyptus honey, chaste honey, honey of lungan flowers, clover honey, loquat honey, the one or more of matrimony vine honey.
3. honey soft sweet as described in claim 1, which is characterized in that the pectin is high-ester pectin.
4. honey soft sweet as described in claim 1, which is characterized in that the dosage of pectin and cane sugar powder example 1 in mass ratio:1~
1：3.
5. the preparation method of the honey soft sweet as described in any one of claim 1-4, which is characterized in that production stage is：
(1) honey is melted；
(2) honey after melting with citric acid, malic acid, calcium malate, sodium citrate and sodium dihydrogen citrate is mixed, bee is made
Sweet mixed solution；
(3) it by pectin and the abundant mixing of cane sugar powder, is dissolved in warm water, heating is allowed to be completely dissolved, and obtains aqueous pectin solution；
(4) aqueous pectin solution is cooled down, is added in above-mentioned honey mixed solution, stirs evenly；
(5) low temperature infusion；
(6) cooling gel is molded.
6. the preparation method of honey soft sweet as claimed in claim 5, which is characterized in that production stage is：
(1) honey is melted in 60~70 DEG C of water-baths；
(2) honey after melting with citric acid, malic acid, calcium malate, sodium citrate and sodium dihydrogen citrate is mixed, bee is made
Sweet mixed solution；
(3) it by pectin and the abundant mixing of cane sugar powder, is dissolved in 60 DEG C~80 DEG C warm water, is heated to boiling 1min, be allowed to completely molten
Solution, obtains aqueous pectin solution；
(4) aqueous pectin 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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| CN106212846A (en) * | 2016-08-10 | 2016-12-14 | 孔令娇 | A kind of dried-longan sugar |
| CN106234744A (en) * | 2016-08-10 | 2016-12-21 | 孔令娇 | A kind of jelly sweets |
| CN106260420A (en) * | 2016-08-10 | 2017-01-04 | 孔令娇 | A kind of Arillus Longan albumen soft sweet |
| CN106173159A (en) * | 2016-08-10 | 2016-12-07 | 孔令娇 | A kind of novel dried-longan sugar |
| CN106106999A (en) * | 2016-08-10 | 2016-11-16 | 孔令娇 | A kind of albumen soft sweet |
| CN113854389A (en) * | 2021-10-14 | 2021-12-31 | 辽宁大学 | Gelatin soft sweets containing plant-derived omega-3 unsaturated fatty acids and preparation method thereof |
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| 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 CN201510272229.5A patent/CN104798974B/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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