CN106666035A - Fruity fudge and preparation method thereof - Google Patents
Fruity fudge and preparation method thereof Download PDFInfo
- Publication number
- CN106666035A CN106666035A CN201611112067.XA CN201611112067A CN106666035A CN 106666035 A CN106666035 A CN 106666035A CN 201611112067 A CN201611112067 A CN 201611112067A CN 106666035 A CN106666035 A CN 106666035A
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- China
- Prior art keywords
- parts
- syrup
- pectin
- fruity
- soft sweet
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Classifications
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- 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
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a fruity fudge, which is prepared from the following raw materials: white granulated sugar, glucose syrup, pectin, agar, concentrated juice, citric acid, sodium citrate, essence, collagen, starch, vegetable oil and glycerin. The syrup is mixed by virtue of the gel property of the pectin and the agar to obtain the fudge; a thin and transparent collagen layer coats the outer surface of the fudge, so that the fudge has the taste of grape and the eating interestingness is increased.
Description
Technical field
The present invention relates to field of food, particularly a kind of fruity soft sweet and preparation method thereof.
Background technology
Confectionery industry remains quickly growth as one of traditional Two Mainstays snacks industry of China.Confection it is complete
Ball year, consumption per head was 3 kilograms or so, and China only has 0.7 kilogram, therefore there is China's candy market huge development to dive
Power.The breakthrough of domestic enterprise should be focused in the update of product, constantly release new product, product variety of enriching constantly.
Confection can be divided into hard candy, hard centre sweets, butterfat confection, gel candy, polishing confection, gel-based candy, aerated candy
With pressed candy etc., the soft sweet eaten at ordinary times is exactly gel candy.
Soft sweet is soft taste, be can be chewed, and the also whippy confection having is representational to have taffy, maltose, rubber
Sugar etc., the species of confection are although rich and varied, but are essentially all the research and development based on taste, and the soft sweet of each kind has various
The taste of various kinds, but overeat or easily botheration.The confection of different mouthfeels should progressively be developed.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of mouthfeel is as eaten the fruity soft sweet of grape
And preparation method thereof.
In order to achieve the above object, the technical scheme that the present invention is provided is as follows：
A kind of fruity soft sweet, the fruity soft sweet are made up of the raw material of following weight portion：White sugar 30-45 parts, glucose
Slurry 15-20 parts, pectin 0.5-1 parts, agar 0.3-0.5 parts, concentrated fruit juice 10-15 parts, citric acid 0.5-1 parts, sodium citrate
0.25-0.5 parts, essence 0.1-0.2 parts, collagen protein 3-8 parts, starch 3-8 parts, vegetable oil 1-3 parts, glycerol 1-2 parts；
The preparation method of the fruity soft sweet, comprises the following steps：
1) half citric acid and sodium citrate are dissolved in 40~70 DEG C of warm water, 50 times for sodium citrate of the warm water
Weight portion；
2) pectin is admixed in 5~8 times of white sugar, then puts into step 1) warm water in be stirred continuously, do not allow pectin to lump,
And boiling is heated to, 2~3min of boiling is kept, pectin is dissolved completely；
3) agar and remaining white sugar, heated and stirred is added white sugar and agar is dissolved completely, add to seething with excitement
Glucose syrup and concentrated fruit juice, continue infusion to 107 DEG C 110 DEG C, stop heating when dry accounts for 75~80%, obtain sugar
Slurry；Agar and pectin collaboration use can make confection and glue glutinous sense and elasticity while having, moreover it is possible to preferably pin fruit juice, make confection
Mouthfeel with grape sarcocarp；
4) remaining citric acid such as adds at the water dissolution of weight portion, whne step 3) syrup that obtains is when being cooled to 80 DEG C, then with
Essence is put in syrup together, is stirred；
5), during starch to be added the warm water of its weight 1/2nd, collagen protein, vegetable oil and sweet after stirring and dissolving, are added
Oil, mixing and stirring obtain collagen liquid, collagen liquid are coated on starch film inwall, as collagen layer,
Collagen layer can form one layer of thin, transparent whippy crust, the mouthfeel with grape skin in candy surface；
6) syrup is poured into a mould rapidly in injection starch mold, the duration of pouring is controlled in 20min, moulding overlong time, reduction
It is sugared easily to increase, and syrup produces precoagulation, is difficult moulding and reduces yield；
7) wait pour into syrup cooling condense after, can the demoulding obtain the fruity soft sweet.
Preferably, the pectin is 150 ° of standard level, slow hardening type hyper-methoxy pectin.
Preferably, the concentrated fruit juice is blue or green Sucus Vitis viniferae, purple grape juice, Fructus actinidiae chinensis juice, peach juice, any in orange juice
One kind, selects the fruit juice of the soft glutinous fruit of mouthfeel more strengthen edible soft sweet just as the mouthfeel of edible fruits.
Preferably, the essence is and the concentrated fruit juice taste identical fruity flavor.
Beneficial effects of the present invention：The fruity soft sweet of the present invention utilizes the gelation of pectin and agar so that syrup has
The viscous glutinous and mouthfeel with slight elasticity, is similar to grape sarcocarp, plates one layer of thin, transparent collagen in outer layer on this basis
Soft sweet is fabricated to " grape " with emulation mouthfeel by albuminous coat, and after outer layer collagen film of breaking by the teeth, the fruital of internal layer soft sweet fills
Profusely chamber, has fruit juice from the interior sense of food seted out, increased edible interest.
Specific embodiment
The present invention is described in further detail with reference to detailed description below.
Embodiment 1
A kind of grape flavor soft sweet, the grape flavor soft sweet are made up of the raw material of following weight portion：40 parts of white sugar, glucose
Slurry 18 parts, 0.5 part of hyperoxia methyl pectin, 0.4 part of agar, 15 parts of grape fruitade, 0.8 part of citric acid, 0.4 part of sodium citrate,
0.2 part of grape essence, 6 parts of collagen protein, 6 parts of starch, 2 parts of vegetable oil, 1 part of glycerol；
The preparation method of the grape flavor soft sweet, comprises the following steps：
1) half citric acid and sodium citrate are dissolved in 70 DEG C of warm water, 50 times weight of the warm water for sodium citrate
Part；
2) hyperoxia methyl pectin is admixed in 8 times of white sugar, then puts into step 1) warm water in be stirred continuously, do not allow pectin
Caking, and boiling is heated to, 2~3min of boiling is kept, hyperoxia methyl pectin is dissolved completely；
3) agar and remaining white sugar, heated and stirred is added white sugar and agar is dissolved completely, add to seething with excitement
Glucose syrup and grape fruitade, continue infusion to 107 DEG C, stop heating when dry accounts for 80%, obtain syrup；
4) remaining citric acid such as adds at the water dissolution of weight portion, whne step 3) syrup that obtains is when being cooled to 80 DEG C, then with
Grape essence is put in syrup together, is stirred；
5), during starch to be added the warm water of its weight 1/2nd, collagen protein, vegetable oil and sweet after stirring and dissolving, are added
Oil, mixing and stirring obtain collagen liquid, collagen liquid are coated on starch film inwall, as collagen layer,
Collagen layer can form one layer of thin, transparent whippy crust, the mouthfeel with grape skin in candy surface；
6) syrup is poured into a mould rapidly in injection starch mold, the duration of pouring is controlled in 20min, moulding overlong time, reduction
It is sugared easily to increase, and syrup produces precoagulation, is difficult moulding and reduces yield；
7) wait pour into syrup cooling condense after, can the demoulding obtain the grape flavor soft sweet.
Embodiment 2
A kind of honey peach taste soft sweet, the honey peach taste soft sweet are made up of the raw material of following weight portion：45 parts of white sugar, Portugal
20 parts of grape syrup, 1 part of pectin, 0.5 part of agar, 15 parts of peach juice of concentration, 1 part of citric acid, 0.5 part of sodium citrate, Fructus Persicae taste are fragrant
0.2 part of essence, 8 parts of collagen protein, 6 parts of starch, 3 parts of vegetable oil, 2 parts of glycerol；
The preparation method of the fruity soft sweet, comprises the following steps：
1) half citric acid and sodium citrate are dissolved in 60 DEG C of warm water, 50 times weight of the warm water for sodium citrate
Part；
2) pectin is admixed in 8 times of white sugar, then puts into step 1) warm water in be stirred continuously, do not allow pectin to lump, and
Boiling is heated to, boiling 3min is kept, pectin is dissolved completely；
3) agar and remaining white sugar, heated and stirred is added white sugar and agar is dissolved completely, add to seething with excitement
Glucose syrup and concentration peach juice, continue infusion to 110 DEG C, stop heating when dry accounts for 75%, obtain syrup；
4) remaining citric acid such as adds at the water dissolution of weight portion, whne step 3) syrup that obtains is when being cooled to 80 DEG C, then with
Fructus Persicae taste essence is put in syrup together, is stirred；
5), during starch to be added the warm water of its weight 1/2nd, collagen protein, vegetable oil and sweet after stirring and dissolving, are added
Oil, mixing and stirring obtain collagen liquid, collagen liquid are coated on starch film inwall, as collagen layer,
Collagen layer can form one layer of thin, transparent whippy crust, the mouthfeel with grape skin in candy surface；
6) syrup is poured into a mould rapidly in injection starch mold, the duration of pouring is controlled in 20min；
7) wait pour into syrup cooling condense after, can the demoulding obtain the honey peach taste soft sweet.
The above is only the preferred embodiment of the present invention, is not the restriction to the scope of the claims of the present invention, all to belong to
Technical scheme under thinking of the present invention belongs to protection scope of the present invention.It should be pointed out that for the ordinary skill people of this area
For member, some improvements and modifications without departing from the inventive concept of the premise, these improvements and modifications also should be regarded as this
Bright protection domain.
Claims (4)
1. a kind of fruity soft sweet, it is characterised in that the fruity soft sweet is made up of the raw material of following weight portion：White sugar 30-45
Part, glucose syrup 15-20 parts, pectin 0.5-1 parts, agar 0.3-0.5 parts, concentrated fruit juice 10-15 parts, citric acid 0.5-1 parts, lemon
Lemon acid sodium 0.25-0.5 parts, essence 0.1-0.2 parts, collagen protein 3-8 parts, starch 3-8 parts, vegetable oil 1-3 parts, glycerol 1-2 parts；
The preparation method of the fruity soft sweet, comprises the following steps：
1) half citric acid and sodium citrate are dissolved in 40~70 DEG C of warm water, 50 times weight of the warm water for sodium citrate
Part；
2) pectin is admixed in 5~8 times of white sugar, then puts into step 1) warm water in be stirred continuously, do not allow pectin to lump, and plus
Heat keeps 2~3min of boiling, pectin is dissolved completely to seething with excitement；
3) agar and remaining white sugar, heated and stirred is added white sugar and agar is dissolved completely, add Fructus Vitis viniferae to seething with excitement
Syrup and concentrated fruit juice, continue infusion to 107~110 DEG C, stop heating when dry accounts for 75~80%, obtain syrup；
4) remaining citric acid such as adds at the water dissolution of weight portion, whne step 3) syrup that obtains is when being cooled to 80 DEG C, then with essence
Put in syrup together, stir；
5), during starch to be added the warm water of its weight 1/2nd, collagen protein, vegetable oil and glycerol are added after stirring and dissolving, is mixed
Conjunction stirs, and obtains collagen liquid, collagen liquid is coated on starch mold inwall, as collagen layer；
6) syrup is poured into a mould rapidly in injection starch mold, the duration of pouring is controlled in 20min；
7) wait pour into syrup cooling condense after, can the demoulding obtain the fruity soft sweet.
2. a kind of fruity soft sweet according to claim 1, it is characterised in that the pectin is 150 ° of standard level, slow hardening types
Hyper-methoxy pectin.
3. a kind of fruity soft sweet according to claim 1, it is characterised in that the concentrated fruit juice is blue or green Sucus Vitis viniferae, purple Portugal
Any one in grape juice, Fructus actinidiae chinensis juice, peach juice, orange juice.
4. a kind of fruity soft sweet according to claim 1, it is characterised in that the essence is and the concentrated fruit juice taste
Identical fruity flavor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112067.XA CN106666035A (en) | 2016-12-06 | 2016-12-06 | Fruity fudge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611112067.XA CN106666035A (en) | 2016-12-06 | 2016-12-06 | Fruity fudge and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106666035A true CN106666035A (en) | 2017-05-17 |
Family
ID=58868609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611112067.XA Pending CN106666035A (en) | 2016-12-06 | 2016-12-06 | Fruity fudge and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107333965A (en) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | A kind of petal gel soft candy and preparation method thereof |
| CN107751520A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of fruit juice volume soft sweets and preparation method thereof |
| CN107889927A (en) * | 2017-12-06 | 2018-04-10 | 深圳市艾基科技有限公司 | Agar dessert of fruit and preparation method thereof |
| CN110769697A (en) * | 2017-06-14 | 2020-02-07 | 悠哈味觉糖有限公司 | Candy with grape-like taste |
| CN112167418A (en) * | 2020-06-29 | 2021-01-05 | 武汉林宝莱生物科技有限公司 | Cannabidiol soft gum candy formula and preparation process |
| CN113424893A (en) * | 2021-07-22 | 2021-09-24 | 安徽天凯生物科技有限公司 | Method for slowing down oxidation of DHA in algae oil |
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN114916606A (en) * | 2022-03-30 | 2022-08-19 | 中国医科大学 | High-efficiency practical spicy candy |
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| CN1141127A (en) * | 1995-07-26 | 1997-01-29 | 肖树恩 | Health-care softsweets |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method 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 |
| CN105166254A (en) * | 2015-09-07 | 2015-12-23 | 福建省麦德好食品工业有限公司 | Fruity soft sweets and preparation method thereof |
-
2016
- 2016-12-06 CN CN201611112067.XA patent/CN106666035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1141127A (en) * | 1995-07-26 | 1997-01-29 | 肖树恩 | Health-care softsweets |
| CN102578346A (en) * | 2012-03-09 | 2012-07-18 | 华北制药集团新药研究开发有限责任公司 | Lutein ester soft sweet and preparation method 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 |
| CN105166254A (en) * | 2015-09-07 | 2015-12-23 | 福建省麦德好食品工业有限公司 | Fruity soft sweets and preparation method thereof |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11582984B2 (en) | 2017-06-14 | 2023-02-21 | Uha Mikakuto Co., Ltd. | Confectionery having grape-like mouthfeel |
| CN110769697A (en) * | 2017-06-14 | 2020-02-07 | 悠哈味觉糖有限公司 | Candy with grape-like taste |
| AU2017418804B2 (en) * | 2017-06-14 | 2023-06-08 | Uha Mikakuto Co., Ltd. | Confectionery having grape-like mouthfeel |
| EP3639673A4 (en) * | 2017-06-14 | 2021-01-06 | UHA Mikakuto Co., Ltd. | Confectionery having grape-like mouthfeel |
| CN110769697B (en) * | 2017-06-14 | 2023-04-04 | 悠哈味觉糖有限公司 | Candy with grape-like taste |
| CN107333965A (en) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | A kind of petal gel soft candy and preparation method thereof |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
| CN107751520A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of fruit juice volume soft sweets and preparation method thereof |
| CN107889927A (en) * | 2017-12-06 | 2018-04-10 | 深圳市艾基科技有限公司 | Agar dessert of fruit and preparation method thereof |
| CN112167418A (en) * | 2020-06-29 | 2021-01-05 | 武汉林宝莱生物科技有限公司 | Cannabidiol soft gum candy formula and preparation process |
| CN113424893A (en) * | 2021-07-22 | 2021-09-24 | 安徽天凯生物科技有限公司 | Method for slowing down oxidation of DHA in algae oil |
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN114916606A (en) * | 2022-03-30 | 2022-08-19 | 中国医科大学 | High-efficiency practical spicy candy |
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