CN106538802B - Fingered citron sandwich soft sweet and preparation method thereof - Google Patents
Fingered citron sandwich soft sweet and preparation method thereof Download PDFInfo
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- CN106538802B CN106538802B CN201510951651.3A CN201510951651A CN106538802B CN 106538802 B CN106538802 B CN 106538802B CN 201510951651 A CN201510951651 A CN 201510951651A CN 106538802 B CN106538802 B CN 106538802B
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a fingered citron sandwich soft sweet and a preparation method thereof. The fingered citron sandwich soft sweet consists of an outer layer gel and a sandwich, wherein the sandwich accounts for 18-25% of the weight of the whole soft sweet. The sandwich is fingered citron sauce which contains fingered citron yellow and fingered citron fruit juice in a weight ratio of 1: 1-4; the outer layer gel comprises the following raw materials in parts by weight: 4-9 parts of composite gel, 65-80 parts of edible sugar, 1-4 parts of bergamot yellow, 0.3-1 part of sour agent, 0.1-0.5 part of polishing oil and the balance of water. The process of the invention is that after the sugar gum liquid boiled in vacuum is cooled, the bergamot yellow and the sour agent are added to be mixed and stirred, and then the mixture is fully homogenized and degassed completely through ultrasonic cavitation and mechanical effect accompanied by cavitation. The prepared fingered citron sandwich soft candy body is light yellow, glittering and translucent, the brown yellow sticky pasty filling material is clearly visible, the fragrant and yellow beneficial components and the flavor of the fingered citron sandwich soft candy are well reserved, the fingered citron sandwich is fragrant and sweet, the candy body also has fingered citron fragrance, and the fingered citron sandwich soft candy body is rich in nutrition, unique in flavor and high in quality.
Description
Technical Field
The invention relates to a soft sweet and a preparation method thereof, in particular to a fingered citron sandwich soft sweet and a preparation method thereof.
Background
The fructus Citri Sarcodactylis is also called JIUZHUAMU, WUZHIJU, or fructus Citri Sarcodactylis, and is evergreen small arbor of Rutaceae. It is produced mainly in Minyue, Chuan and Jiangzhe provinces in China. The fruit has the advantages of pungent, bitter, sour and warm taste, contains a plurality of traditional Chinese medicine components such as limonin, diosmin, hesperidin, flavonoid glycoside and active polysaccharide, has the effects of strengthening spleen and stomach, relaxing muscles and tendons, promoting blood circulation, regulating qi and reducing phlegm and the like, and is a medicine-food homologous fruit. At present, the yield of fingered citron in China is very high and shows a trend of increasing year by year, but because of the imperfect industrial chain and related deep processing technology, fresh fruits and bonsai are still sold as the main products, fingered citron preserved fruit processing products are still used as the auxiliary products, the types of fingered citron related products are still few, and the additional value of the products is not high.
The bergamot yellow is also called as old bergamot yellow and old citron, and is a Chaoshan medicinal diet type preserved fruit product, and the raw materials are the fruits of medicinal and edible plants bergamot, the weight is several jin when the size is two when the size is several jin. Since Ming dynasty, the Chaoshan countrymen understand that the product of bergamot yellow is added with a plurality of traditional Chinese medicinal materials until the product is glossy and black, and the product is soft and like ointment, has the effects of removing food retention, expelling wind, stimulating appetite, regulating qi, reducing phlegm, promoting the production of body fluid and the like, and can treat diseases such as stomachache, abdominal distension, vomiting, excessive phlegm and cough and asthma. The finger citron is yellow and is suitable for being sliced and brewed, and the finger citron is directly eaten and is accepted by a few consumers because the spicy medicine is too strong, so that the expansion of the finger citron yellow sales is limited.
The soft sweets are leisure food which is well liked by consumers, and many fruity soft sweets are sold in the market, but most of the fruity soft sweets are added with pigments and essences, and a small part of the fruity soft sweets are filled with fruit juice or fruit pulp, so that the outer layer of the jelly has no fruit juice or fruit pulp, and the taste is relatively light; the preparation method can destroy the nutrient components of the product by boiling at high temperature or can cause more loss of flavor substances by vacuum degassing for a long time. For example, the fruit powder added in the patent CN101715862A is boiled at high temperature for a long time, so that not only nutrients and flavor substances are lost, but also the gel on the outer layer only contains sorbitol and agar, and the taste is relatively single. In the article of the book "research of gel soft sweets of fingered citron", the Jinshou professional technology academy of academic sciences, fresh fingered citron flesh is directly selected and added with white sugar, citric acid and gelatin to prepare the gel soft sweets of fingered citron, but the sugar body has the following defects: the transparency is low, the fingered citron is not fine and delicate, the fragrance of the fingered citron is light, the fingered citron pulp is steamed at the temperature of 100-125 ℃ until solid matter is 70%, and a plurality of traditional Chinese medicine components of the fingered citron, such as limonin, diosmin, hesperidin, flavonoid glycoside and active polysaccharide, are seriously lost.
The cavitation of ultrasonic waves and the mechanical effect and biological effect accompanying the cavitation can generate a large number of small bubbles when acting on liquid, and the gas dissolved in the liquid is removed; in addition, the heterogeneous reaction rate can be greatly improved, the homogeneous mixing of heterogeneous reactants is realized, the diffusion of the reactants and products is accelerated, the formation of a new solid phase is promoted, and the size and the distribution of particles are controlled; but also has bactericidal effect. The application of ultrasonic waves in soft sweets is not so much, and the ultrasonic waves are reported to be used for extracting nutrient substances, for example, patent No. CN101978848A, and the ultrasonic waves are applied to the extraction of reed rhizome polysaccharide. The fingered citron yellow serous fluid is viscous, the cooled gum sugar fluid is added, the fingered citron yellow serous fluid is difficult to be uniformly mixed in a short time by stirring the blending tank alone, and the colloid can be inevitably mixed with air in the stirring process.
The Chaoshan special medicated diet preserved fruit and finger citron yellow are used as raw materials, under the conditions of low temperature and short time, ultrasonic waves are utilized to mix, homogenize and degas pulp to prepare high-transparency outer-layer gel, meanwhile finger citron yellow sauce is added into finger citron fruit juice to prepare finger citron pulp serving as a sandwich material to prepare finger citron sandwich soft sweets, and the finger citron sandwich soft sweets are not reported yet. The fingered citron juice is prepared from fresh fingered citron, is light yellow, fragrant, elegant, fresh and pleasant, and has a solid content of 25-30%. The invention takes the popular candy form as a carrier, develops the finely and deeply processed products of the medicated preserved fruits and the fingered citron juice, greatly reserves the beneficial components of the products, and has certain health care function and better market popularization potential.
Disclosure of Invention
Technical problem
In view of the above, the technical problem to be solved by the invention is to provide a fingered citron sandwich soft sweet and a preparation method thereof, wherein fingered citron yellow and fingered citron juice are used as raw materials, beneficial ingredients and flavor substances of fingered citron are reserved to the greatest extent, and the fingered citron sandwich soft sweet has a certain health-care function. The fingered citron sandwich soft sweet prepared by the method has the advantages that the sugar body is faint yellow, uniform in color, glittering and transparent, the brown yellow sticky pasty filling material is clearly visible, the fingered citron sandwich is fragrant and sweet, the sugar body also has fingered citron fragrance, and the fingered citron sandwich soft sweet is rich in nutrition, unique in flavor, fine and smooth in taste and high in quality.
Solution scheme
In order to solve the technical problem, according to an embodiment of the invention, a fingered citron sandwich soft candy is provided, wherein the sandwich is fingered citron sauce which contains fingered citron yellow and fingered citron fruit juice in a weight ratio of 1: 1-4; the outer layer gel comprises the following raw materials in parts by weight: 4-9 parts of composite gel, 65-80 parts of edible sugar, 1-4 parts of bergamot yellow, 0.3-1 part of sour agent, 0.1-0.5 part of polishing oil and the balance of water.
Preferably, the fingered citron sauce contains the following raw materials in parts by weight: 18-28 parts of bergamot yellow, 50-70 parts of bergamot juice, 10-20 parts of malt syrup and 0.3-0.7 part of citric acid.
Preferably, the bergamot yellow is medicated diet bergamot preserved fruit with a lasting tissue state like cream, a color from black to bright and a pickling time of more than 2 years.
Preferably, the compound gel is a compound of at least one of pectin, carrageenan, gelatin, gellan gum, arabic gum, agar and modified starch; more preferably, a combination of carrageenan and gelatin.
Preferably, the edible sugar is selected from one or more of the following: white granulated sugar, glucose, maltose syrup, high fructose syrup and sorbitol solution; more preferably a combination of white granulated sugar, maltose syrup and sorbitol syrup.
Preferably, the sour agent is selected from one or more of the following: citric acid, sodium citrate, malic acid, and fumaric acid; more preferably, a combination of citric acid and sodium citrate.
In order to solve the above technical problems, according to another embodiment of the present invention, there is provided a method for preparing a fingered citron center-filled soft candy, wherein the raw materials comprise the following components by weight:
(1) raw material Pre-preparation
a. Adding the compound gel into boiling water according to the formula amount, and boiling for dissolving for later use;
b. adding edible sugar into boiling water according to the formula amount, and boiling for dissolving for later use;
c. dissolving the sour agent with boiling water according to the formula amount for later use;
(2) preparation of the Sandwich
Cleaning fresh fructus Citri Sarcodactylis, slicing, mincing, homogenizing, performing enzymolysis, squeezing, and filtering to obtain fructus Citri Sarcodactylis juice, adding maltose syrup and citric acid, stirring, adding fructus Citri Sarcodactylis yellow, mincing, grinding into paste, and sterilizing at high temperature.
(3) Preparation of the outer gel
Step 101: filtering the glue solution a and the syrup b through a filter screen of 60-300 meshes and uniformly mixing;
step 102: boiling and degassing the product obtained in the step 101 in vacuum until the solid content is 75-77%, the required temperature is 100-125 ℃, and the vacuum degree is 0.05-0.08 MPa;
step 103: after the product obtained in the step 102 is cooled, adding the fingered citron yellow pulp and the acid solution c in sequence, and mixing and stirring to obtain a pulp;
step 104: the slurry is fully degassed under the action of ultrasonic cavitation and the mechanical effect accompanied by the cavitation;
(4) synchronous pouring
And (3) conveying the prepared outer layer gel in the step (3) and the prepared sandwich material in the step (2) to a storage tank of a synchronous filling soft sweet starch pouring forming machine through a sealed pipeline, keeping the temperature at 70-75 ℃, setting the sandwich capacity to be 20%, simultaneously injecting the outer layer gel and the sandwich material into a selected mold from inner and outer holes of a pouring nozzle of the pouring machine, and performing pouring forming.
(5) Preliminary drying
Drying for 7-9 hours at a drying humidity of 20-50% and a drying temperature of 15-22 ℃, and drying for 3-11 hours at a drying temperature of 23-29 ℃ and a drying humidity of 20-50% for drying and demolding for removing powder.
(6) Demolding and polishing
And (3) demoulding, screening and blowing powder on the mould disc after the drying process to completely remove starch on the surface of the soft sweets, and then conveying the soft sweets into a polishing machine for polishing, wherein the using amount of the polishing oil is 0.1-0.5%, and the polishing temperature is 25-35 ℃.
(7) Secondary drying
Drying for 12-48 hours at the humidity of 30-60% and the temperature of 20-28 ℃ to obtain the fingered citron sandwich soft sweets, wherein the grain weight is 1-4 g, the water content of the outer-layer gel is 11-15%, the water content of the sandwich material is 25-30%, and the fingered citron sandwich soft sweets are hermetically packaged to obtain finished products.
Preferably, the fingered citron yellow pulp in the step 103 is a pulp prepared by smashing and grinding fingered citron yellow and boiled water cooled to 80 ℃ in a weight ratio of 1:1 according to the formula amount of the outer layer gel.
Preferably, the fingered citron yellow pulp in the step 103 accounts for 3-6 parts of the total weight of the outer-layer gel, and is added when the product obtained in the step 102 is cooled to 75-80 ℃. The final solid content of the product obtained in the step 103 is 72% -75%.
Preferably, the ultrasonic frequency of the step 104 is 20KHz to 25KHz, and the time is 10 to 20 minutes.
Advantageous effects
The preparation method of the fingered citron sandwich soft sweets provided by the embodiment of the invention is characterized in that after sugar gum liquid boiled in vacuum is slightly cooled, fingered citron yellow and a sour agent are added to be mixed and stirred, and then the mixture is fully homogeneous and completely degassed through ultrasonic cavitation and mechanical effect accompanied by cavitation. The process improves product quality, and retains the beneficial components and flavor of fructus Citri Sarcodactylis yellow. The prepared fingered citron sandwich soft candy body is faint yellow, uniform in color, glittering and transparent, brown yellow sticky paste sandwich materials can be clearly seen, the fingered citron sandwich is fragrant, sweet and mellow, the candy body also has fingered citron fragrance, and is rich in nutrition, unique in flavor, fine and smooth in taste and high in quality. The method has simple process, can effectively ensure the product quality, and can provide guidance and reference for promoting the development of the fingered citron fruit deep processing industry and enriching the variety of fingered citron fruit products.
Other features and aspects of the present invention will become apparent from the following detailed description of exemplary embodiments, which proceeds with reference to the accompanying drawings.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate exemplary embodiments, features, and aspects of the invention and, together with the description, serve to explain the principles of the invention.
The attached drawings show a flow chart of a preparation method of fingered citron filled soft sweets according to one embodiment of the invention.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to the drawings and test data, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments, and all other embodiments obtained by a person of ordinary skill in the art without any inventive work based on the embodiments of the present invention belong to the protection scope of the present invention.
Example 1
A fingered citron sandwich soft sweet is characterized in that the sandwich is fingered citron sauce which contains fingered citron yellow and fingered citron fruit juice in a weight ratio of 1: 1-4; the outer layer gel comprises the following raw materials in parts by weight: 4-9 parts of composite gel, 65-80 parts of edible sugar, 1-4 parts of bergamot yellow, 0.3-1 part of sour agent, 0.1-0.5 part of polishing oil and the balance of water.
The fingered citron sauce comprises the following raw materials in parts by weight: 18-28 parts of bergamot yellow, 50-70 parts of bergamot juice, 10-20 parts of malt syrup and 0.3-0.7 part of citric acid.
The bergamot yellow is preferably the medicated food bergamot preserved fruit with the tissue state as soft as cream, the color of the bergamot preserved fruit is dark to bright, and the pickling time is more than 2 years.
The compound gel is a compound of at least one of pectin, carrageenan, gelatin, gellan gum, arabic gum, agar and modified starch; more preferably, a combination of carrageenan and gelatin.
The edible sugar is selected from one or more of the following substances: white granulated sugar, glucose, maltose syrup, high fructose syrup and sorbitol solution; more preferably a combination of white granulated sugar, maltose syrup and sorbitol syrup.
The sour agent is selected from one or more of the following substances: citric acid, sodium citrate, malic acid, and fumaric acid; more preferably, a combination of citric acid and sodium citrate.
The fingered citron sandwich soft sweets prepared by the embodiment are faint yellow, uniform in color, glittering and translucent, and brown yellow sticky paste-like sandwich materials can be clearly seen. The beneficial components and the flavor of the fingered citron yellow sandwich soft sweet are well reserved, the fingered citron sandwich is sweet and mellow, the sugar body also has fingered citron fragrance, and the fingered citron sandwich soft sweet is rich in nutrition, unique in flavor, fine and smooth in taste and high in quality.
Example 2
As shown in the accompanying drawings, which are a flow chart of a method for preparing fingered citron filled soft sweets according to an embodiment of the invention, the method is used for preparing the fingered citron filled soft sweets in the above embodiment 1, and the method comprises the following steps:
(1) raw material Pre-preparation
a. Adding 4.8 parts by weight of gelatin and 2.2 parts by weight of carrageenan into 16 parts by weight of boiling water, and placing the mixture in a sol pot to completely dissolve the gelatin for later use;
b. adding 42 parts by weight of white granulated sugar, 28 parts by weight of maltose syrup and 1.5 parts by weight of sorbitol solution into 8 parts by weight of boiling water, and heating in a sugar melting pot to melt sugar for later use;
c. dissolving 0.4 weight part of citric acid and 0.35 weight part of sodium citrate in 0.75 weight part of boiling water for later use;
(2) preparation of the Sandwich
Cleaning fresh bergamot fruits, adopting 61.5 parts by weight of bergamot juice obtained by slicing, crushing, homogenizing, enzymolysis, squeezing and filtering processes, and 15 parts by weight of maltose syrup and 0.5 part by weight of citric acid, stirring and uniformly mixing, adding 23 parts by weight of bergamot yellow, crushing the mixture into bergamot sauce, and instantly sterilizing the sauce at high temperature for later use.
(3) Preparation of the outer gel
Step 201: filtering the glue solution a and the syrup b through a filter screen of 60-300 meshes, and uniformly mixing, wherein the filter screen is preferably 100 meshes;
step 202: and (3) boiling and degassing the uniformly mixed sugar glue in vacuum until the solid content is 76-78%, the required temperature is 100-125 ℃, the vacuum degree is 0.05-0.08 MPa, and the boiling temperature is preferably 105 ℃ and the vacuum degree is preferably 0.06MPa in the embodiment.
Step 203: cooling the degassed slurry to 75-80 ℃, adding 5 parts by weight of bergamot yellow slurry (prepared by boiling, cooling to 75 ℃ water, crushing and colloid milling according to the weight ratio of 1: 1) and 1.5 parts by weight of acid solution c in sequence, mixing and stirring to obtain the slurry, wherein the final solid content is 72-75%.
Step 204: the slurry is subjected to ultrasonic cavitation and mechanical effect accompanied by cavitation, so that homogeneous phase of the slurry is fully degassed, the ultrasonic frequency is 25KHz, the time is 10-20 minutes, and the preferred time in the embodiment is 10 minutes.
(4) Synchronous pouring
And (3) conveying the prepared outer layer gel in the step (3) and the prepared sandwich material in the step (2) to a storage tank of a synchronous filling soft sweet starch pouring forming machine through a sealed pipeline, keeping the temperature at 70-75 ℃, setting the sandwich capacity to be 20%, simultaneously injecting the outer layer gel and the sandwich material into a selected mold from inner and outer holes of a pouring nozzle of the pouring machine, and performing pouring forming.
(5) Preliminary drying
Drying for 7-9 hours at a drying humidity of 20-50% and a drying temperature of 15-22 ℃, and drying for 3-11 hours at a drying humidity of 20-50% and a drying temperature of 23-29 ℃ and demolding; for example, in the embodiment, the drying time is 18 hours under the condition of the drying humidity of 30-35%, the temperature in the drying warehouse is controlled to be 20 ℃ in the first 8 hours, and the drying temperature is controlled to be 26 ℃ in the last 10 hours.
(6) Demolding and polishing
Specifically, the mold disc after the drying process is subjected to demolding, screening and powder blowing processes to thoroughly remove starch on the surface of the soft sweets, and then the soft sweets are conveyed to a polishing machine for polishing, wherein the polishing oil is carnauba oil, the using amount of the carnauba oil is 0.1% -0.5%, preferably 0.25%, the polishing temperature is 25-35 ℃, and the polishing is based on the gloss on the surface of the sweets.
(7) Secondary drying
And (3) placing the polished soft sweets in a dehumidifying chamber with the humidity of 30-60% and the temperature of 20-28 ℃ for next-step drying, wherein the drying time is 12-48 hours, and then selecting and packaging to obtain the fingered citron sandwich soft sweets, wherein the water content of the gel on the outer layer is 11-15%, the water content of the sandwich material is 25-30%, and the grain weight is 1-4 g.
Example 3
As shown in the accompanying drawings, which are a flow chart of a method for preparing fingered citron filled soft sweets according to another embodiment of the present invention, the method for preparing the fingered citron filled soft sweets of the above embodiment 1 comprises:
as shown in the accompanying drawings, which are a flow chart of a method for preparing fingered citron filled soft sweets according to an embodiment of the invention, the method is used for preparing the fingered citron filled soft sweets in the above embodiment 1, and the method comprises the following steps:
(1) raw material Pre-preparation
a. Adding 4.5 parts by weight of gelatin and 2.0 parts by weight of carrageenan into 14 parts by weight of boiling water, and placing the mixture in a sol pot to completely dissolve the gelatin for later use;
b. adding 48 parts by weight of white granulated sugar, 23.6 parts by weight of maltose syrup and 2 parts by weight of sorbitol solution into 10 parts by weight of boiling water, and heating in a sugar melting pot to melt sugar for later use;
c. dissolving 0.5 weight part of citric acid and 0.4 weight part of sodium citrate in 0.9 weight part of boiling water for later use;
(2) preparation of the Sandwich
Cleaning fresh bergamot fruits, adopting 55.7 parts by weight of bergamot juice obtained by slicing, crushing, homogenizing, enzymolysis, squeezing and filtering processes, 18 parts by weight of maltose syrup and 0.3 part by weight of citric acid, stirring and uniformly mixing, adding 26 parts by weight of bergamot yellow, crushing and grinding into fingered citron pulp, adding the pulp, and instantly sterilizing at high temperature for later use.
(3) Preparation of the outer gel
Step 301: filtering the glue solution a and the syrup b through a filter screen of 60-300 meshes, and uniformly mixing, wherein the filter screen is preferably 100 meshes;
step 302: and (3) boiling and degassing the uniformly mixed sugar glue in vacuum until the solid content is 76-78%, the required temperature is 100-125 ℃, the vacuum degree is 0.05-0.08 MPa, and the preferred boiling temperature is 110 ℃ and the vacuum degree is 0.07MPa in the embodiment.
Step 303: cooling the degassed slurry to 75-80 ℃, adding 6 parts by weight of finger citron yellow slurry (formed by boiling finger citron yellow, cooling to 75 ℃ and grinding with glue according to the weight ratio of 1: 1) and 1.5 parts by weight of acid solution c in sequence, mixing and stirring to obtain the slurry, wherein the final solid content is 72-75%.
Step 304: the slurry is subjected to ultrasonic cavitation and mechanical effect accompanied by cavitation, so that homogeneous phase of the slurry is fully degassed, the ultrasonic frequency is 20KHz, the time is 10-20 minutes, and the preferred time in the embodiment is 15 minutes.
(4) Synchronous pouring
And (3) conveying the prepared outer layer gel in the step (3) and the prepared sandwich material in the step (2) to a storage tank of a synchronous filling soft sweet starch pouring forming machine through a sealed pipeline, keeping the temperature at 70-75 ℃, setting the sandwich capacity to be 20%, simultaneously injecting the outer layer gel and the sandwich material into a selected mold from inner and outer holes of a pouring nozzle of the pouring machine, and performing pouring forming.
(5) Preliminary drying
Drying for 7-9 hours at a drying humidity of 20-50% and a drying temperature of 15-22 ℃, and drying for 3-11 hours at a drying humidity of 20-50% and a drying temperature of 23-29 ℃ and demolding; for example, in the embodiment, the drying time is 18 hours under the condition of the drying humidity of 30-35%, the temperature in the drying warehouse is controlled to be 20 ℃ in the first 8 hours, and the drying temperature is controlled to be 26 ℃ in the last 10 hours.
(6) Demolding and polishing
Specifically, the mold disc after the drying process is subjected to demolding, screening and powder blowing processes to thoroughly remove starch on the surface of the soft sweets, and then the soft sweets are conveyed to a polishing machine for polishing, wherein the polishing oil is carnauba oil, the using amount of the carnauba oil is 0.1% -0.5%, preferably 0.3%, the polishing temperature is 25-35 ℃, and the polishing is based on the gloss on the surface of the sweets.
(7) Secondary drying
And (3) placing the polished soft sweets in a dehumidifying chamber with the humidity of 30-60% and the temperature of 20-28 ℃ for next-step drying, wherein the drying time is 12-48 hours, and then selecting and packaging to obtain the fingered citron sandwich soft sweets, wherein the water content of the gel on the outer layer is 11-15%, the water content of the sandwich material is 25-30%, and the grain weight is 1-4 g.
The preparation method of the fingered citron sandwich soft sweets provided by the embodiment of the invention is characterized in that after sugar gum liquid boiled in vacuum is cooled, fingered citron yellow and a sour agent are added to be mixed and stirred, and then the mixture is fully homogenized and degassed completely through ultrasonic cavitation and mechanical effect accompanied by cavitation. The prepared fingered citron sandwich soft candy body is faint yellow, uniform in color, glittering and transparent, and brown yellow sticky paste sandwich materials can be clearly seen. The beneficial components and the flavor of the fingered citron yellow sandwich soft sweet are well reserved, the fingered citron sandwich is sweet and mellow, the sugar body also has fingered citron fragrance, and the fingered citron sandwich soft sweet is rich in nutrition, unique in flavor, fine and smooth in taste and high in quality. The method has simple process, can effectively ensure the product quality, and can provide guidance and reference for promoting the development of the fingered citron fruit deep processing industry and enriching the variety of fingered citron fruit products.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (10)
1. A preparation method of fingered citron sandwich soft sweets is characterized in that the raw materials comprise the following components in parts by weight:
(1) raw material Pre-preparation
a. Adding 4-9 parts by weight of composite gel into boiling water, and boiling to obtain composite gel liquid for later use;
b. adding 65-80 parts by weight of edible sugar into boiling water, and boiling to obtain syrup for later use;
c. dissolving 0.3-1 parts by weight of a sour agent in boiling water to obtain an acid solution for later use;
(2) preparation of the Sandwich
Cleaning fresh fructus Citri Sarcodactylis, slicing, mincing, homogenizing, performing enzymolysis, squeezing, and filtering to obtain fructus Citri Sarcodactylis juice, adding maltose syrup and citric acid, stirring, adding fructus Citri Sarcodactylis yellow, mincing, grinding into fructus Citri Sarcodactylis sauce, and instantly sterilizing at high temperature;
(3) preparation of the outer gel
Step 101: filtering the composite gel liquid obtained in the step a and the syrup obtained in the step b through a filter screen of 60-300 meshes, and uniformly mixing;
step 102: boiling and degassing the product obtained in the step 101 in vacuum until the solid content is 75-77%, the required temperature is 100-125 ℃, and the vacuum degree is 0.05-0.08 MPa;
step 103: after the product obtained in the step 102 is cooled, sequentially adding the fingered citron yellow pulp and the acid liquor obtained in the step c, and mixing and stirring to obtain a pulp;
step 104: the slurry is fully degassed under the action of ultrasonic cavitation and the mechanical effect accompanied by the cavitation;
(4) synchronous pouring
Conveying the outer-layer gel prepared in the step (3) and the sandwich material prepared in the step (2) to a storage tank of a synchronous filling soft candy pouring forming machine through a sealed pipeline, preserving heat at 70-75 ℃, setting the sandwich capacity to be 20%, simultaneously injecting the outer-layer gel and the sandwich material into a selected starch tray mold from inner and outer holes of a pouring nozzle of the pouring machine, and performing pouring forming;
(5) preliminary drying
Drying the semi-finished sandwich soft sweet prepared in the step (4) for 7-9 hours at a drying humidity of 20-50% and a drying temperature of 15-22 ℃, and drying for 3-11 hours at a drying humidity of 20-50% and a drying temperature of 23-29 ℃ and demolding to remove powder;
(6) demolding and polishing
The mold disc after the drying process is subjected to demolding, screening and powder blowing processes to thoroughly remove starch on the surface of the soft sweets, and then the soft sweets are conveyed to a polishing machine for polishing, wherein the using amount of polishing oil is 0.1-0.5%, and the polishing temperature is 25-35 ℃;
(7) secondary drying
And (3) drying the semi-finished product of the sandwich soft sweets prepared in the step (6) for 12-48 hours in an environment with the humidity of 30-60% and the temperature of 20-28 ℃ to obtain the fingered citron sandwich soft sweets, wherein the weight of the fingered citron sandwich soft sweets is 1-4 g, the water content of the gel on the outer layer is 11-15%, the water content of the sandwich material is 25-30%, and sealing and packaging are carried out to obtain the finished product.
2. The preparation method of the fingered citron sandwich soft sweets according to claim 1, which is characterized in that: the finger citron yellow pulp in the step 103 is prepared by grinding finger citron yellow and boiled water cooled to 75 ℃ into pulp according to the weight ratio of 1: 1.
3. The preparation method of the fingered citron sandwich soft sweets according to claim 1, which is characterized in that: the fingered citron yellow pulp in the step 103 accounts for 3-6 parts of the total weight of the outer-layer gel, the fingered citron yellow pulp is added when the product obtained in the step 102 is cooled to 75-80 ℃, and the final solid content of the product obtained in the step 103 is 72% -75%.
4. The preparation method of the fingered citron sandwich soft sweets according to claim 1, which is characterized in that: and 104, controlling the ultrasonic frequency to be 20 KHz-25 KHz and the time to be 10-20 minutes.
5. A fingered citron sandwich soft sweet prepared by the preparation method according to any one of claims 1 to 4, which is characterized by consisting of an outer layer gel and an inner layer sandwich, wherein the inner layer sandwich is fingered citron sauce which contains fingered citron yellow and fingered citron fruit juice in a weight ratio of 1: 1-4; the outer layer gel comprises the following raw materials in parts by weight: 4-9 parts of composite gel, 65-80 parts of edible sugar, 1-4 parts of bergamot yellow, 0.3-1 part of sour agent, 0.1-0.5 part of polishing oil and the balance of water.
6. The fingered citron sandwich soft sweet according to claim 5, wherein the fingered citron sauce contains the following raw materials in parts by weight: 18-28 parts of bergamot yellow, 50-70 parts of bergamot juice, 10-25 parts of malt syrup and 0.3-0.7 part of citric acid.
7. The fingered citron sandwich soft sweet according to claim 5, wherein the fingered citron yellow is a medicated diet fingered citron preserved fruit product with a lasting and soft tissue state, a dark to bright color and a pickling time of more than 2 years.
8. The fingered citron sandwich soft sweet according to claim 5, wherein the compound gel is a compound of at least two of pectin, carrageenan, gelatin, gellan gum, gum arabic, agar and modified starch.
9. The bergamot filled jelly according to claim 5, wherein the edible sugar is selected from one or more of the following: white granulated sugar, glucose, maltose syrup, high fructose syrup and sorbitol.
10. The fingered citron filled soft candy as set forth in claim 5, wherein the sour agent is selected from one or more of the following: citric acid, sodium citrate, malic acid and fumaric acid.
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| CN108719566A (en) * | 2018-05-14 | 2018-11-02 | 中玺（天津）枣业技术工程中心 | The sandwich soft sweets of jujube and processing method |
| 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 |
| CN113632898A (en) * | 2021-07-27 | 2021-11-12 | 华南农业大学 | Fingered citron yellow beverage and preparation and application thereof |
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| CN103444973A (en) * | 2013-09-13 | 2013-12-18 | 广东展翠食品股份有限公司 | Fingered citron fruit juice jelly sweet and preparation method thereof |
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Denomination of invention: A bergamot sandwich soft candy and its preparation method Effective date of registration: 20230630 Granted publication date: 20200609 Pledgee: Industrial and Commercial Bank of China Limited Chaozhou Branch Pledgor: GUANGDONG SUNTREE FOODSTUFF CO.,LTD. Registration number: Y2023980046548 |
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Denomination of invention: A Buddha hand sandwich gummy candy and its preparation method Granted publication date: 20200609 Pledgee: Industrial and Commercial Bank of China Limited Chaozhou Branch Pledgor: GUANGDONG SUNTREE FOODSTUFF CO.,LTD. Registration number: Y2024980041836 |