CN104886330A - Soft candy prepared from okra scraps as well as preparation method of soft candy - Google Patents
Soft candy prepared from okra scraps as well as preparation method of soft candy Download PDFInfo
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- CN104886330A CN104886330A CN201510331932.9A CN201510331932A CN104886330A CN 104886330 A CN104886330 A CN 104886330A CN 201510331932 A CN201510331932 A CN 201510331932A CN 104886330 A CN104886330 A CN 104886330A
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Abstract
The invention relates to the field of food and particularly relates to the field of deep utilization of okra, in particular to a soft candy prepared from okra scraps as well as a preparation method of the soft candy. The soft candy prepared from okra scraps comprises raw materials in parts by weight as follows: 25-30 parts of an okra scrap extracting solution, 35-55 parts of xylitol, 40-65 parts of high-maltose syrup, 1.5-2.0 parts of composite gel and 0.5-1 part of modified starch, wherein the composite gel comprises gelatin, carrageenan and xanthan gum. The okra scraps are taken as a raw material and subjected to deep processing, so that the okra gel soft candy is obtained, waste is turned into wealth, and the additional value of okra is increased. Besides, the gel soft candy has high nutritional value and a health-care effect and accords with the health-care concept of people.
Description
Technical field
The present invention relates to field of food, particularly relate to the deep exploitation field of gumbo, more specifically relate to soft sweets made for raw material with gumbo slag and preparation method thereof.
Background technology
Gumbo, annual herb plant, be one to plant vegetables, medicine, flower dual-purpose type plant, of many uses.Containing nutriments such as abundant glycoprotein, flavones, pectin, vitamin and protein in gumbo, having higher nutritive value and health-care efficacy, is a kind of new type of health vegetables, is called as Green Ginseng.Soluble Fiber in gumbo can also promote the excretion of organic substance in body, reduces toxin accumulation in vivo, and reducing cholesterol level, is good diet food.In addition, gumbo is also significantly increased the function of immunologic function and antifatigue.Meanwhile, gumbo seed oil-containing 15% ~ 19%, is rich in essential fatty acid linoleic acid, and the ratio of saturated fatty acid, monounsaturated fatty acids and polyunsaturated fatty acid is more balanced, is a kind of vegetable oil of high nutritive value.But in oil expression process, go the pod after seed to utilize less, generally using the form of gumbo slag as waste disposal, cause great waste.
Gel soft candy is the candy that a class is low in calories, moisture content is higher, and because having gelling properties containing edible colloid of different nature, product has the advantages such as quality softness, structure exquisiteness, smooth in taste, shelf life length.Current gel soft candy is mainly based on fruit-like flavour, and in recent years, along with the change of people's taste and the transition of health idea, vegetable taste and nutrition form the favor obtaining more and more consumer.Be added in gel soft candy with vegetables, the essence that all or part of alternative original soft sweets use in producing and pigment, make product special flavour more true to nature, natural.
In currently available technology, not yet someone utilizes gumbo slag to make gel soft candy.
Summary of the invention
An object of the present invention is openly a kind of soft sweets made for raw material with gumbo slag.
Two of object of the present invention be to disclose simultaneously this with gumbo slag for raw material makes the method for soft sweets.
In order to realize object of the present invention, we disclose the soft sweets made for raw material with gumbo slag, in described soft sweets, the weight portion of each raw material is, gumbo slag extract 25 ~ 30 parts, xylitol 35 ~ 55 parts, high maltose syrup 40 ~ 65 parts, plural gel 1.5 ~ 2.0 parts, converted starch 0.5 ~ 1 part, wherein plural gel refers to the compound adhesive that gelatin, carragheen and xanthans form.
Further, we also preferably disclose the combined weight of gelatin, carragheen, xanthans in described plural gel than being (10 ~ 15): (2 ~ 5): (2 ~ 3).
Wherein the most preferably, in described plural gel, the combined weight ratio of gelatin, carragheen, xanthans is 12:3:2.
Meanwhile, we are also preferred, and the weight ratio of described plural gel and converted starch is 1.5:1.
Further preferably, we also disclosed and also have gumbo pulp in soft sweets.Here our said gumbo pulp refers to and makes edible ripe gumbo through methods of the prior art such as about 97 DEG C blanchings.
Based on this thinking, other also can allow the pulp added to join in soft sweets in food service industry by we, thus make the product containing different pulp.
Further, we disclose concrete preparation method to comprise the following steps:
(1) utilize gumbo slag to carry out extraction and obtain gumbo extract;
(2) gelatin, carragheen, xanthans are added to the water, under the condition of 80 DEG C, colloidal sol forms plural gel;
(3) high maltose syrup and heating starch are dissolved rear filtration, continuing to decoct to solid content is 75%, is cooled to 75 DEG C;
(4) add plural gel in the mixture obtained to step (3), and mix;
(5) in the mixture obtained to step (4), add gumbo slag extract fast, 35 DEG C of dryings more than 24 hours, obtain soft candy product.
For the gelatin, carragheen and the xanthans that use in step (2) as required, can first put into water and soak half an hour, carry out pretreatment, and then for the making of soft sweets.
About the filtration filter screen used of high maltose syrup and starch is roughly 200-300 order.
Plural gel mentioned here refers to the compound adhesive that gelatin, carragheen and xanthans are formed, and the weight ratio of its mixing as previously mentioned.
That mentions in step (5) refers to fast by disposable for gumbo slag extract impouring mixture.
The mixture adding gumbo slag extract can also be poured in mould in step of the present invention (5), and then drying more than 24 hours under the condition of 35 DEG C.
Meanwhile, also can, before pouring into mould, in advance at the ripe starch of mould upper berth one deck, after waiting counterdie, then the starch on soft sweets be clapped.
Moreover, we go back in preferred steps (5), after drying, first apply candy adhesion protective oil, are then packaged to be soft candy product.
Wherein, preferably, in step (2), the addition of water is 3 times of gelatin, carragheen and xanthans cumulative volume.
Further, the preparation method of described gumbo slag extract is as follows in the present invention,
(1) by the gumbo slag water clean surface after oil expression, put into 95 DEG C of hot water and soak 3min, take out, drain;
(2) by gumbo slag and deionized water according to the ratio of 1:2, pull an oar in refiner, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtain gumbo first filtrate, collect filter residue;
(3) mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, add pectase, cellulose hydrolyzation 1 ~ 2h successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
(4) mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
(5) filtrate obtained in combining step (2) (3) (4), is gumbo extract.
Wherein, in the preparation of gumbo extract, the gumbo extract obtained in described step (5) carries out freeze concentration process.
Further, in step (3) described in the preparation of gumbo extract, the enzyme work of pectase is 3 × 10
4u/g, the enzyme work of cellulase is 1 × 10
5u/g.
The present invention for raw material with gumbo slag, by obtaining gumbo gel soft candy to its deep processing process, thus being turned waste into wealth, being improve the surcharge of gumbo.Meanwhile, the gel soft candy obtained has higher nutritive value and health-care effect, meets the health idea of people.
Detailed description of the invention
For a better understanding of the present invention, below in conjunction with detailed description of the invention, the present invention will be further elaborated.
Wherein raw materials usedly be commercially available prod, converted starch is the STARPRO modified food starch that Ding Xin global group produces.
The preparation of embodiment 1 gumbo extract
Collect removing the gumbo slag after seed, and put it into heat drift in 90 ~ 100 DEG C of water, the amount of water will much larger than the amount of gumbo slag, ensure that it can immerse completely, process and be cooled to room temperature after 7 ~ 10 seconds, progressively add distilled water, and constantly grind, make slurry, through 80 ~ 100 object filter screen filtration, obtain gumbo extract.
The preparation of embodiment 2 gumbo extract
Seed gumbo slag water clean surface will be gone, put into 95 DEG C of hot water and soak 3min, and take out, drain;
By gumbo slag and deionized water according to the ratio of 1:2, pull an oar, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process in refiner, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtains gumbo first filtrate, collects filter residue;
Mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, be hydrolyzed 1 ~ 2h after adding pectase, cellulase successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
Mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
The filtrate obtained in combining step (2), (3), (4), is gumbo extract.
Embodiment 3
Prepare soft sweets in accordance with the following methods,
Gelatin 12g, carragheen 3g, xanthans 2g being put in advance water, to soak half an hour for subsequent use;
What then soak adds in enough water by gelatin, carragheen, xanthans, dissolves into plural gel solution for standby at 80 DEG C;
After the heating starch of high maltose syrup 50g and plural gel 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds plural gel, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 1, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 4
Prepare soft sweets in accordance with the following methods,
Gelatin 12g, carragheen 3g, xanthans 2g being put in advance water, to soak half an hour for subsequent use;
What then soak adds in enough water by gelatin, carragheen, xanthans, dissolves into plural gel solution for standby at 80 DEG C;
After the heating starch of high maltose syrup 50g and plural gel 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds plural gel, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 5
Gelatin 12g, carragheen 6g, xanthans 6g being put in advance water, to soak half an hour for subsequent use;
What then soak adds in enough water by gelatin, carragheen, xanthans, dissolves into plural gel solution for standby at 80 DEG C;
After the heating starch of high maltose syrup 50g and plural gel 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds plural gel, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 6
Gelatin 12g being put in advance water, to soak half an hour for subsequent use;
What then soak adds in enough water by gelatin, at 80 DEG C, dissolve into solution for standby;
After the heating starch of high maltose syrup 50g and gelatin 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds gelatin, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 7
Carragheen 12g being put in advance water, to soak half an hour for subsequent use;
Then the carragheen soaked adds in enough water, at 80 DEG C, dissolve into solution for standby;
After the heating starch of high maltose syrup 50g and carragheen 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds carragheen, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 8
Xanthans 12g being put in advance water, to soak half an hour for subsequent use;
Then the xanthans soaked is added in enough water, at 80 DEG C, dissolve into solution for standby;
After the heating starch of high maltose syrup 50g and xanthans 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds xanthans, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 9
Prepare soft sweets in accordance with the following methods,
Gelatin 12g, carragheen 3g, xanthans 2g being put in advance water, to soak half an hour for subsequent use;
What then soak adds in enough water by gelatin, carragheen, xanthans, dissolves into plural gel solution for standby at 80 DEG C;
After the gumbo slag extract obtained in the starch of high maltose syrup 50g and plural gel 2/3rds amount and embodiment 2 heating is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds plural gel, mix;
Water in mould, at 35 DEG C of dry more than 24h, coat candy adhesion protective oil, vacuum packaging obtains soft sweets.
Embodiment 10
Carragheen 12g being put in advance water, to soak half an hour for subsequent use;
Gumbo crosscut thinly sliced, present pentagon shaped, heat drift about 8s is for subsequent use in the hot water;
Then the carragheen soaked adds in enough water, at 80 DEG C, dissolve into solution for standby;
After the heating starch of high maltose syrup 50g and carragheen 2/3rds amount is dissolved, filtering and impurity removing, filtered fluid continues to decoct to total solid 75%, is cooled to 75 DEG C, adds carragheen, mix;
After in the gumbo slag extract impouring mixture that obtains in embodiment 2, when watering to mould, first cast one deck, then put into gumbo section, then cast one deck thereon, then at 35 DEG C of dry more than 24h, coat anti-tack coat, vacuum packaging obtains soft sweets.
Embodiment 11
We evaluate the gumbo slag extract of embodiment 1 and embodiment 2 gained, wherein:
The gumbo slag extract clean taste that embodiment 1 obtains, color and luster presents bottle green, clarifies not;
The gumbo concentrated extracting solution clean taste that embodiment 2 obtains, color and luster is emerald green, compares clarification.
Embodiment 12
Respectively the product of embodiment 3 ~ embodiment 10 gained is evaluated:
Wherein color and luster is good with fruit green, emerald greenly takes second place, bottle green and yellow the poorest;
Its Elastic is good with Q bullet, has general elasticity and takes second place, do not have elasticity the poorest;
Wherein mouthfeel take exquisiteness as evaluation criterion, and fine and smooth best, comparatively exquisiteness is taken second place, and mouthfeel is fineless and smooth is the poorest;
Taste is good with sour and sweet palatability.
Through evaluating:
The gumbo gel soft candy color that embodiment 3 obtains is fruit green, and elasticity is better, and taste is better, but mouthfeel is fine and smooth not.
The gumbo gel soft candy color that embodiment 4 obtains is fruit green, and elasticity is general, and taste is better, and mouthfeel is comparatively fine and smooth.
The gumbo gel soft candy color that embodiment 5 obtains is fruit green, and elasticity is general, and taste is better, and mouthfeel is comparatively fine and smooth.
The gumbo gel soft candy color that embodiment 6 obtains is fruit green, and elasticity is general, and taste is better, delicate mouthfeel.
The gumbo gel soft candy color that embodiment 7 obtains is fruit green, can not form soft sweets character, similar jelly.
The gumbo gel soft candy color that embodiment 8 obtains is fruit green, can not form soft sweets character, not have elasticity.
The gumbo gel soft candy color that embodiment 9 obtains is yellow green, slightly bitter taste, and soft sweets elasticity is better.
The gumbo gel soft candy color that embodiment 10 obtains is fruit green, and elasticity is better, and taste is better, delicate mouthfeel, and also adds gumbo pulp, more embodies the former flavour of gumbo.
Claims (10)
1. with the soft sweets that gumbo slag makes for raw material, it is characterized in that, in described soft sweets, the weight portion of each raw material is, gumbo slag extract 25 ~ 30 parts, xylitol 35 ~ 55 parts, high maltose syrup 40 ~ 65 parts, plural gel 1.5 ~ 2.0 parts, converted starch 0.5 ~ 1 part, wherein plural gel refers to the compound adhesive that gelatin, carragheen and xanthans form.
2. the soft sweets made for raw material with gumbo slag according to claim 1, is characterized in that, in described plural gel, the combined weight of gelatin, carragheen, xanthans is than being (10 ~ 15): (2 ~ 5): (2 ~ 3).
3. the soft sweets made for raw material with gumbo slag according to claim 2, is characterized in that, in described plural gel, the combined weight of gelatin, carragheen, xanthans is than being 12:3:2.
4. the soft sweets made for raw material with gumbo slag according to claim 1, is characterized in that, the weight ratio of described plural gel and converted starch is 1.5:1.
5. the soft sweets made for raw material with gumbo slag according to claim 1, is characterized in that, also have gumbo pulp in soft sweets.
6. the preparation method of arbitrary described soft sweets in claim 1 to 5, is characterized in that, comprise the following steps:
(1) utilize gumbo slag to carry out extraction and obtain gumbo extract;
(2) gelatin, carragheen, xanthans are added to the water, under the condition of 80 DEG C, colloidal sol forms plural gel;
(3) high maltose syrup and heating starch are dissolved rear filtration, continuing to decoct to solid content is 75%, is cooled to 75 DEG C;
(4) add plural gel in the mixture obtained to step (3), and mix;
(5) in the mixture obtained to step (4), add gumbo slag extract fast, 35 DEG C of dryings more than 24 hours, obtain soft candy product.
7. the preparation method of soft sweets according to claim 6, is characterized in that, in step (5), after drying, first applies candy adhesion protective oil, is then packaged to be soft candy product.
8. the preparation method of soft sweets according to claim 6, is characterized in that, the preparation method of described gumbo slag extract is as follows,
(1) by the gumbo slag water clean surface after oil expression, put into 95 DEG C of hot water and soak 3min, take out, drain;
(2) by gumbo slag and deionized water according to the ratio of 1:2, pull an oar in refiner, obtain gumbo homogenate, gumbo homogenate is placed in colloid mill and carries out homogeneous process, after process, homogenate leaves standstill 30min, through 60 mesh screen, obtain gumbo first filtrate, collect filter residue;
(3) mixed according to mass ratio 1:1 with deionized water by the filter residue that step (2) obtains, add pectase, cellulose hydrolyzation 1 ~ 2h successively, hydrolysis temperature is 45 DEG C, and enzymolysis liquid is centrifugal, gets supernatant, is gumbo second filtrate, collects filter residue;
(4) mixed according to mass ratio 1:1 with deionized water by the gumbo filter residue that step (3) obtains, be placed in 95 DEG C of boiling 10min, period constantly stirs, and cooking liquor is centrifugal, gets supernatant, and obtain the 3rd filtrate, filter residue discards;
(5) filtrate obtained in combining step (2) (3) (4), is gumbo extract.
9. the preparation method of soft sweets according to claim 8, is characterized in that, the gumbo extract obtained in described step (5) carries out freeze concentration process.
10. the preparation method of soft sweets according to claim 8, is characterized in that, in described step (3), the enzyme work of pectase is 3 × 10
4u/g, the enzyme work of cellulase is 1 × 10
5u/g.
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| CN109156585A (en) * | 2018-08-06 | 2019-01-08 | 四川大学 | A kind of gumbo gel candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN113841776A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Chewing type gel candy with stable texture and preparation method thereof |
| CN115606673A (en) * | 2022-12-16 | 2023-01-17 | 北京羿博生物医药科技有限公司 | Composite colloid for soft sweets, tooth-protecting nutritional soft sweets and preparation method thereof |
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| CN106234740A (en) * | 2016-07-29 | 2016-12-21 | 梁忠顺 | A kind of Hylocereus undatus albumen soft sweet and preparation method thereof |
| CN109156585A (en) * | 2018-08-06 | 2019-01-08 | 四川大学 | A kind of gumbo gel candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN113841776A (en) * | 2021-09-07 | 2021-12-28 | 广东展翠食品股份有限公司 | Chewing type gel candy with stable texture and preparation method thereof |
| CN115606673A (en) * | 2022-12-16 | 2023-01-17 | 北京羿博生物医药科技有限公司 | Composite colloid for soft sweets, tooth-protecting nutritional soft sweets and preparation method thereof |
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Application publication date: 20150909 |