CN105166254A - Fruity soft sweets and preparation method thereof - Google Patents
Fruity soft sweets and preparation method thereof Download PDFInfo
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- CN105166254A CN105166254A CN201510561309.2A CN201510561309A CN105166254A CN 105166254 A CN105166254 A CN 105166254A CN 201510561309 A CN201510561309 A CN 201510561309A CN 105166254 A CN105166254 A CN 105166254A
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Abstract
The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.
Description
Technical field
The invention belongs to food and processing technique field thereof, be specifically related to a kind of fruity soft sweets and preparation method thereof.
Background technology
Soft sweets are primary raw material by one or more hydrophilic gels and sugar, then add the candy that some other auxiliary material makes, and be a kind of soft resilient candy, the water content of general soft sweets is higher, and water content is generally at about 8-20%.
Soft sweets are very popular, especially the favourite a kind of food of children, in soft sweets system, water makes gel and carbohydrate form a kind of colloidal solution as decentralized medium, sugar is made to be in molecule dispersed, thus forming a kind of homogeneous continuous phase with the micelle of gel, syrup is then adsorbed on around the hydrophilic group of micelle closely, thus forms a kind of metastable colloidal dispersion system.The shelf-life of soft sweets and its stability have much relations, if gel is selected bad, not only can affect the stability of the colloid that itself and syrup are formed, the effect of other auxiliary materials also can be caused greatly to weaken, in addition, also can cause soft sweets during preservation moisture minimizing, even there are the tiny globule or mucus etc. in soft sweet surface, the shelf-life of soft sweets is reduced greatly, and elasticity and mouthfeel are also affected, and even after losing a certain amount of moisture, there will be phenomenons such as sticking to one's teeth when edible.
In the manufacturing process of soft sweets, also very important to the infusion of syrup, if temperature is too high, can cause the soft sweets flexibility made and elasticity poor.
At present, there are the soft sweets of many types on the market, wherein are no lack of the soft sweets with health care, but its common problem existed is, first: less stable, after placing a period of time at normal temperatures, moisture easily runs off, thus has had a strong impact on flexibility and the elasticity of soft sweets, and soft sweets are once moisture reduces, its shelf-life will shorten; Second: to the selection Shortcomings of gel and other auxiliary materials, and temperature during syrup infusion is controlled improper in manufacturing process, have impact on flexibility and the elasticity of soft sweets further, its mouthfeel is had a greatly reduced quality.
Therefore, overcome the deficiency that prior art exists, become the technical barrier that existing field is urgently to be resolved hurrily.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, and provide a kind of fruity soft sweets and preparation method thereof, these fruity soft sweets are nutritious, and flavor is good, and sweet mouthfeel is smooth, do not stick to one's teeth and have good stability.
The present invention adopts following technical scheme:
Fruity soft sweets, are made up of the following component according to mass fraction meter: white granulated sugar 21-22 part, glucose syrup 72-73 part, Compositional type carragheen 1-2 part, citric acid 0.5-1 part, natrium citricum 0.2-0.4 part, inspissated juice 2.9-3.2 part, flavoring essence 0.2-0.25 part, lemon yellow 0.002-0.005 part, water 16.05-32.1 part.
Described fruity soft sweets, are made up of the following component according to mass fraction meter: white granulated sugar 21.6 parts, glucose syrup 72.3 parts, Compositional type carragheen 1.9 parts, citric acid 0.65 part, natrium citricum 0.336 part, inspissated juice 3.0 parts, flavoring essence 0.21 part, lemon yellow 0.004 part, 30 parts, water.
The preparation method of described fruity soft sweets, comprises the steps:
Step one: according to described quality proportioning, adds 1-2 part Compositional type carragheen in 15-30 part water and soaks 1-3h, and add in 1.05-2.1 part water after 0.5-1 part citric acid and 0.2-0.4 part natrium citricum being mixed, stirring and dissolving is for subsequent use;
Step 2: by the infusion that heats up after the mixing of the white granulated sugar of 72-73 part glucose syrup and described 2/3rds quality, constantly stir during infusion, then add the soaked Compositional type carragheen of step one gained, be incubated after being warming up to 105-106 DEG C;
Step 3: the mixed aqueous solution and the 0.2-0.25 part flavoring essence that add 0.002-0.005 part lemon yellow, 2.9-3.2 part inspissated juice, step one citric acid and natrium citricum gained while stirring, mix rear importing mould molding, cooling, the demoulding, admix remaining white granulated sugar, at 50-60 DEG C, toast 37-39h; Described white granulated sugar is through pulverizing and crosses the berry sugar of 100 mesh sieves;
Step 4: after baking terminates, screen out Icing Sugar, obtain described fruity soft sweets.
Further, the preparation method of described fruity soft sweets, wherein, the carragheen of Compositional type described in step one is added to the water immersion 2h.
Further, the preparation method of described fruity soft sweets, wherein, adds the soaked Compositional type carragheen of step one gained in step 2, is incubated after being warming up to 105 DEG C.
Compared with prior art, its beneficial effect is in the present invention:
First: fruity soft sweets of the present invention are nutritious, and flavor is good, and sweet mouthfeel is smooth, does not stick to one's teeth, in addition, the fruity soft sweets that the present invention obtains have good stability, and it is substantially unchanged that normal temperature deposits its moisture content after 9 months;
Second: gained fruity soft sweets of the present invention adopt Compositional type carragheen and glucose syrup, natural inspissated juice, citric acid and natrium citricum etc. are composite, not only ensure that the smooth mouthfeel that soft candy product tool is good, high resilience, not stick to one's teeth etc. a little, gained soft sweets of the present invention are also made to have good stability, not easily dehydration is gone bad, in addition Compositional type carragheen has good health value to human body, it not only has the characteristic of soluble dietary fiber, also can promote that the dietary fiber in natural inspissated juice is absorbed by the body conversion further, therefore soft sweets of the present invention are nutritious, all-ages,
3rd, the preparation method of fruity soft sweets of the present invention is simple and easy to do, and condition is comparatively gentle, be suitable for promotion and implementation, in the preparation method of fruity soft sweets of the present invention, to syrup boil and the composite temperature of itself and carragheen controls, thus effectively ensure that the mouthfeel of fruity soft sweets.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
It will be understood to those of skill in the art that the following example only for illustration of the present invention, and should not be considered as limiting scope of the present invention.In the present invention, described Compositional type carragheen is purchased from global agar-agar Industrial Co., Ltd of Shishi City, and inspissated juice is purchased from Fujian Lv Quan Food Co., Ltd.
Embodiment 1
Fruity soft sweets, are made up of the following component according to mass fraction meter: white granulated sugar 21.6 parts, glucose syrup 72.3 parts, Compositional type carragheen 1.9 parts, citric acid 0.65 part, natrium citricum 0.336 part, inspissated juice 3.0 parts, flavoring essence 0.21 part, lemon yellow 0.004 part, 30 parts, water.
The preparation method of described fruity soft sweets, comprises the steps:
1.9 parts of Compositional type carragheens are added in 28.5 parts of water and soak 2h by step one: according to described quality proportioning, and add in 1.5 parts of water after 0.65 part of citric acid and 0.336 part of natrium citricum being mixed, stirring and dissolving is for subsequent use;
Step 2: by the infusion that heats up after the mixing of the white granulated sugar of 72.3 parts of glucose syrups and described 2/3rds quality, constantly stir during infusion, then add the soaked Compositional type carragheen of step one gained, be incubated after being warming up to 105 DEG C;
Step 3: add 0.004 part of lemon yellow, the mixed aqueous solution of 3.0 parts of inspissated juices, step one citric acid and natrium citricum gained and 0.21 part of flavoring essence while stirring, mix rear importing mould molding, cooling, the demoulding, admix remaining white granulated sugar, at 55 DEG C, toast 38h; Described white granulated sugar is through pulverizing and crosses the berry sugar of 100 mesh sieves;
Step 4: after baking terminates, screen out Icing Sugar, obtain described fruity soft sweets.
Embodiment 2
Fruity soft sweets, are made up of the following component according to mass fraction meter: white granulated sugar 21 parts, glucose syrup 72 parts, Compositional type carragheen 1 part, citric acid 0.5 part, natrium citricum 0.2 part, inspissated juice 2.9 parts, flavoring essence 0.2 part, lemon yellow 0.002 part, 16.05 parts, water.
The preparation method of described fruity soft sweets, comprises the steps:
Step one: according to described quality proportioning, adds 1 part of Compositional type carragheen in 15 parts of water and soaks 1h, and add in 1.05 parts of water after 0.5 part of citric acid and 0.2 part of natrium citricum being mixed, stirring and dissolving is for subsequent use;
Step 2: by the infusion that heats up after the mixing of the white granulated sugar of 72 parts of glucose syrups and described 2/3rds quality, constantly stir during infusion, then add the soaked Compositional type carragheen of step one gained, be incubated after being warming up to 105 DEG C;
Step 3: add 0.002 part of lemon yellow, the mixed aqueous solution of 2.9 parts of inspissated juices, step one citric acid and natrium citricum gained and 0.2 part of flavoring essence while stirring, mix rear importing mould molding, cooling, the demoulding, admix remaining white granulated sugar, at 50 DEG C, toast 39h; Described white granulated sugar is through pulverizing and crosses the berry sugar of 100 mesh sieves;
Step 4: after baking terminates, screen out Icing Sugar, obtain described fruity soft sweets.
Embodiment 3
Fruity soft sweets, are made up of the following component according to mass fraction meter: white granulated sugar 22 parts, glucose syrup 73 parts, Compositional type carragheen 2 parts, citric acid 1 part, natrium citricum 0.4 part, inspissated juice 3.2 parts, flavoring essence 0.25 part, lemon yellow 0.005 part, 32.1 parts, water.
The preparation method of described fruity soft sweets, comprises the steps:
2 parts of Compositional type carragheens are added in 30 parts of water and soak 3h by step one: according to described quality proportioning, and add in 2.1 parts of water after 1 part of citric acid and 0.4 part of natrium citricum being mixed, stirring and dissolving is for subsequent use;
Step 2: by the infusion that heats up after the mixing of the white granulated sugar of 73 parts of glucose syrups and described 2/3rds quality, constantly stir during infusion, then add the soaked Compositional type carragheen of step one gained, be incubated after being warming up to 106 DEG C;
Step 3: add 0.005 part of lemon yellow, the mixed aqueous solution of 3.2 parts of inspissated juices, step one citric acid and natrium citricum gained and 0.25 part of flavoring essence while stirring, mix rear importing mould molding, cooling, the demoulding, admix remaining white granulated sugar, at 60 DEG C, toast 37h; Described white granulated sugar is through pulverizing and crosses the berry sugar of 100 mesh sieves;
Step 4: after baking terminates, screen out Icing Sugar, obtain described fruity soft sweets.
The embodiment of the present invention 1 to 3 gained fruity soft sweets are carried out stability experiment, wherein constant temperature accelerated stability experiment condition: embodiment 1 to 3 gained fruity soft sweets constant temperature at temperature is 40 ± 2 DEG C is placed, respectively at 0,1,2,3, June detects, experimental result is as shown in table 1 below: room temperature stability experiment condition: embodiment 1 to 3 gained fruity soft sweets are placed in sample cabinet under natural conditions, respectively at 0,3,6, sampling in September detects; Experimental result is as shown in table 2 below:
Table 1 constant temperature accelerated stability experimental result
Table 2 room temperature stability experimental result
From table 1 and table 2, the fruity soft sweets that the present invention obtains have good stability, and normal temperature is placed 9 months its moisture content and substantially do not changed, and sugared surface also occurs without mucus, can not affect the mouthfeel of soft sweets.
The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (5)
1. fruity soft sweets, it is characterized in that, be made up of the following component according to mass fraction meter: white granulated sugar 21-22 part, glucose syrup 72-73 part, Compositional type carragheen 1-2 part, citric acid 0.5-1 part, natrium citricum 0.2-0.4 part, inspissated juice 2.9-3.2 part, flavoring essence 0.2-0.25 part, lemon yellow 0.002-0.005 part, water 16.05-32.1 part.
2. fruity soft sweets according to claim 1, it is characterized in that, be made up of the following component according to mass fraction meter: white granulated sugar 21.6 parts, glucose syrup 72.3 parts, Compositional type carragheen 1.9 parts, citric acid 0.65 part, natrium citricum 0.336 part, inspissated juice 3.0 parts, flavoring essence 0.21 part, lemon yellow 0.004 part, 30 parts, water.
3. the preparation method of fruity soft sweets according to claim 1, is characterized in that, comprise the steps:
Step one: according to described quality proportioning, adds 1-2 part Compositional type carragheen in 15-30 part water and soaks 1-3h, and add in 1.05-2.1 part water after 0.5-1 part citric acid and 0.2-0.4 part natrium citricum being mixed, stirring and dissolving is for subsequent use;
Step 2: by the infusion that heats up after the mixing of the white granulated sugar of 72-73 part glucose syrup and described 2/3rds quality, constantly stir during infusion, then add the soaked Compositional type carragheen of step one gained, be incubated after being warming up to 105-106 DEG C;
Step 3: the mixed aqueous solution and the 0.2-0.25 part flavoring essence that add 0.002-0.005 part lemon yellow, 2.9-3.2 part inspissated juice, step one citric acid and natrium citricum gained while stirring, mix rear importing mould molding, cooling, the demoulding, admix remaining white granulated sugar, at 50-60 DEG C, toast 37-39h; Described white granulated sugar is through pulverizing and crosses the berry sugar of 100 mesh sieves;
Step 4: after baking terminates, screen out Icing Sugar, obtain described fruity soft sweets.
4. the preparation method of fruity soft sweets according to claim 3, is characterized in that, the carragheen of Compositional type described in step one is added to the water immersion 2h.
5. the preparation method of fruity soft sweets according to claim 3, is characterized in that, adds the soaked Compositional type carragheen of step one gained in step 2, is incubated after being warming up to 105 DEG C.
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Cited By (9)
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| CN106666035A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Fruity fudge and preparation method thereof |
| CN107410627A (en) * | 2017-08-18 | 2017-12-01 | 四川茂华食品有限公司 | A kind of fruity crystal sugar and preparation method thereof |
| CN107691741A (en) * | 2017-09-12 | 2018-02-16 | 海南春光食品有限公司 | A kind of coconut palm glutinous rice cake and preparation method thereof |
| CN109198138A (en) * | 2017-07-05 | 2019-01-15 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of gel soft candy and preparation method thereof containing dendrobium candidum |
| CN109938152A (en) * | 2019-03-29 | 2019-06-28 | 广东金妮宝科技发展有限公司 | A kind of sandwich soft sweets of tea-seed oil of nutrition brain tonic and preparation method thereof |
| CN110393229A (en) * | 2019-07-25 | 2019-11-01 | 孙杨 | A kind of chocolate fructose of the salt containing algae and preparation method thereof |
| CN111838475A (en) * | 2020-05-26 | 2020-10-30 | 中国科学院合肥物质科学研究院 | Colloid food containing N-acetylneuraminic acid and preparation method thereof |
| CN114651936A (en) * | 2022-01-24 | 2022-06-24 | 常州开古茶叶食品有限公司 | Edible candy oatmeal for children and preparation method thereof |
| CN115336660A (en) * | 2022-08-29 | 2022-11-15 | 凯里学院 | Sour soup soft sweet and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666035A (en) * | 2016-12-06 | 2017-05-17 | 钦州阜康农副食品有限公司 | Fruity fudge and preparation method thereof |
| CN109198138A (en) * | 2017-07-05 | 2019-01-15 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of gel soft candy and preparation method thereof containing dendrobium candidum |
| CN107410627A (en) * | 2017-08-18 | 2017-12-01 | 四川茂华食品有限公司 | A kind of fruity crystal sugar and preparation method thereof |
| CN107691741A (en) * | 2017-09-12 | 2018-02-16 | 海南春光食品有限公司 | A kind of coconut palm glutinous rice cake and preparation method thereof |
| CN107691741B (en) * | 2017-09-12 | 2020-11-17 | 海南春光食品有限公司 | Coconut glutinous cake and preparation method thereof |
| CN109938152A (en) * | 2019-03-29 | 2019-06-28 | 广东金妮宝科技发展有限公司 | A kind of sandwich soft sweets of tea-seed oil of nutrition brain tonic and preparation method thereof |
| CN110393229A (en) * | 2019-07-25 | 2019-11-01 | 孙杨 | A kind of chocolate fructose of the salt containing algae and preparation method thereof |
| CN111838475A (en) * | 2020-05-26 | 2020-10-30 | 中国科学院合肥物质科学研究院 | Colloid food containing N-acetylneuraminic acid and preparation method thereof |
| CN114651936A (en) * | 2022-01-24 | 2022-06-24 | 常州开古茶叶食品有限公司 | Edible candy oatmeal for children and preparation method thereof |
| CN115336660A (en) * | 2022-08-29 | 2022-11-15 | 凯里学院 | Sour soup soft sweet and preparation method thereof |
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Application publication date: 20151223 |