CN106819322A - A kind of pawpaw fruit milk candy and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of pawpaw fruit milk candy and preparation method thereof, it is made up of raw materials such as high maltose syrup, sucrose, whole-fat milk powder, condensed milk, anhydrous butter oil, hydrogenated vegetable oil, green papaya, aloe, lily, Rosa roxburghi Juice, green tea powders.The present invention has the beneficial effect that：Toffee color and luster of the invention is pure white, sugariness is moderate, chewing mouthfeel with certain hardness and appropriateness, milk is strong, structural property stabilization, wrapping paper not being glued, not being stuck to one's teeth, the food materials of the natural health such as addition green papaya not only enrich nutrition, the fruity of toffee green papaya is imparted simultaneously so that toffee unique flavor of the invention, sweet and delicious.

Description

A kind of pawpaw fruit milk candy and preparation method thereof

Technical field

The present invention relates to food processing technology field, more particularly to a kind of pawpaw fruit milk candy and preparation method thereof.

Background technology

Toffee be a kind of structure than more loose semi-soft candy, gained the name with containing a large amount of milk products, sugared body section has micro- Small stomata, band flexible and elasticity, soft taste is fine and smooth, in the developing history of China's existing decades, because its is sweet Mouthfeel, strong milk, abundant nutrition, color and luster is pure white, sugariness is moderate and has certain elasticity and toughness, with chewiness etc. Advantage and deep liked by consumer groups.Toffee is that sucrose, starch syrup, colloid, dairy products, grease and water are emulsified through height .In this equably entity, it is difficult to the individualism of wherein a certain material is told, meanwhile, by placing Segregation phenomenon will not also occur again.Sucrose and starch syrup are the basic substances for constituting toffee.Sucrose in infusion some Change into inverted sugar.Inverted sugar all has a major impact to the structure of toffee, local flavor and hold capacity.Starch syrup is a kind of resistive connection Eutectic substance.The main composition of starch syrup is dextrin, sugar high, maltose and glucose.They can both prevent toffee sand return, Toffee sugariness can be reduced, increases viscosity, not make toffee that the crystal of sand grains is produced under strong whipping, keep the exquisiteness of toffee Structure.Gelatin can make the toffee have good toughness, chewiness and elasticity, keep the form stable of candy.Dairy products system The product being processed into fresh milk, including condensed milk, cream and milk powder.More than 87% moisture is there are about in fresh milk.Due to fresh milk moisture Height is unfavorable for technique and storing.So in toffee multiplex dairy products and without fresh milk.Dairy products are not only increased in toffee Its nutritive value, and emulsification is played, further change toffee states of matter system.Particularly it plays flavouring work to toffee With and lubrication.But it is variable that profile is there is also in toffee, wrapping paper, viscous hand are glued, the quality such as hard is unstable when soft during mouthfeel The problems such as, correlative factor and mechanism for toffee processing technology and quality optimization are further studied, to solving toffee reality The problems such as quality appeared in production is unstable, taste flavor is not enough plays the role of positive.Chinese invention patent number CN104872358A discloses a kind of children and replenishes the calcium toffee, and calcium gluconae is added in the middle of the manufacturing process of toffee, but its Invent the toffee for making and contain substantial amounts of sucrose, honey etc. containing sugar substance, dairy produce content is less, in not only reducing toffee Nutrition content, while also causing that toffee is harder, influences chewing mouthfeel.

Present invention improves over the processing technology of toffee, the key parameter in the ratio and operation of each component in formula is adjusted, Solve well milk sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve toffee mouthfeel, keep toffee heterogeneous structure stabilization. Addition stevioside, xylitol greatly reduce the usage amount of sucrose in toffee manufacturing process as sweetener, and stevioside sugariness is 150-300 times of sucrose, heat but only has the 1/300 of sucrose, is a kind of good generation sugar.Delay toffee using microcapsules technology Distributing for fragrance matter, adds beta-schardinger dextrin and shitosan and forms microcapsules with odourant molecules, delays fragrance emissions speed, makes milk Sugar keeps long-time and uniform fragrance in mastication processes, while being also beneficial to the property of stable prod.Use gelatin simultaneously Improve the problem that toffee deforms with the compound gel that carragheen is constituted, gelatin cooperatively forms cogelled body with carragheen, altogether The network structure of gelinite is compared than the simple colloidal dispersion formed using gelatin, and intermolecular reciprocation is stronger, connection It is even closer, the increase of colloid adiabatic condensation temperature and fusion temperature is shown, be conducive to improving the heat endurance of milk sugar system.

The content of the invention

The object of the invention is exactly to make up the defect of prior art, there is provided a kind of pawpaw fruit milk candy and its preparation side Method.

The present invention is achieved by the following technical solutions：

A kind of pawpaw fruit milk candy, is made up of the raw material of following weight portion：It is high maltose syrup 220-230, sucrose 40-42, full-cream Milk powder 34-35, condensed milk 80-82, anhydrous butter oil 17-18, hydrogenated vegetable oil 20-22, green papaya 50-52, aloe 15-16, lily 7-8, Rosa roxburghi Juice 5-6, green tea powder 3-4, appropriate amount of water.

The preparation method of the pawpaw fruit milk candy according to claim l, comprises the following steps：

（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple It is made up of edible gelatin and carragheen with glue, the two ratio is 15:1,1.5-1.8 times of cold water swellable 40-50 minute for measuring is added, Water proof be placed in 65-70 DEG C of water-bath melt to without after particle take out, cooling condense into compounding jelly after it is standby；

（2）Green papaya, aloe take pulp, and lily is taken out after soaking 5-6 hours, plus appropriate water is together polished into slurry, through vacuum Ultramicro grinding treatment, obtains nutrition Ultramicro-powder after freeze-drying；

（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4-5%, and wall material is made up of beta-schardinger dextrin, shitosan, Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；

（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C Stop infusion；

（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin, Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points Clock, then beaten 7-8 minutes with the speed of 20-30r/min, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；

（6）The massecuite taking-up for finishing will be beaten and be cooled to 45-50 DEG C, be pressed into 1.2-1.5 centimetres of sheet, be cut into 3.5- long 4.0 centimetres, strip wide 0.8-1.0 centimetres, ultraviolet irradiates 20-25 minutes sterilization treatment after being cooled to room temperature, and splitting is close Package is filled.

It is an advantage of the invention that：Present invention addition stevioside, xylitol greatly reduce the use of sucrose as sweetener Amount, keeps also reducing the heat in toffee while sugariness.Using microcapsules technology, beta-schardinger dextrin and shitosan are added with perfume Qi leel forms microcapsules, delays fragrance emissions speed, makes toffee that long-time and uniform fragrance are kept in mastication processes, together When be also beneficial to the property of stable prod.The compound gel constituted using gelatin and carragheen improves the problem that toffee deforms, bright Glue cooperatively forms cogelled body with carragheen, and intermolecular reciprocation is stronger, connects even closer, is conducive to improving milk The heat endurance of sugar system.Present invention improves over the processing technology of toffee, in regulation formula in the ratio and operation of each component Key parameter, solve well milk sugar product sticky paper, stick to one's teeth, sand return the problems such as, improve toffee mouthfeel, keep toffee multiphase Stability Analysis of Structures.Toffee color and luster of the invention is pure white, sugariness is moderate, and the chewing mouthfeel with certain hardness and appropriateness, milk is aromatic Strongly fragrant, structural property stabilization is not glued wrapping paper, is not stuck to one's teeth, and the food materials of the natural health such as addition green papaya not only enrich nutrition, The fruity of toffee green papaya is imparted simultaneously so that toffee unique flavor of the invention, sweet and delicious.

Specific embodiment

A kind of pawpaw fruit milk candy, is made up of the raw material of following weight portion：High maltose syrup 220, sucrose 40, whole-fat milk powder 34th, condensed milk 80, anhydrous butter oil 17, hydrogenated vegetable oil 20, green papaya 50, aloe 15, lily 7, Rosa roxburghi Juice 5, green tea powder 3, water are fitted Amount.

The preparation method of the pawpaw fruit milk candy according to claim l, comprises the following steps：

（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50 DEG C, weigh the compound gel of parts by weight of raw materials 6%, compound gel It is made up of edible gelatin and carragheen, the two ratio is 15:1,1.5 times of the addition cold water swellable of amount 40 minutes, water proof is placed in 65 DEG C water-bath in melt to without after particle take out, cooling condense into compounding jelly after it is standby；

（2）Green papaya, aloe take pulp, and lily is taken out after soaking 5 hours, plus appropriate water is together polished into slurry, cold through vacuum Lyophilized dry rear ultramicro grinding treatment, obtains nutrition Ultramicro-powder；

（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4%, and wall material is made up of beta cyclodextrin, shitosan, component Ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；

（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125 DEG C of stoppings Infusion；

（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot, add 2% emulsifying agent, emulsifier component is lecithin, sugarcane Sugar ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2 minutes, Beaten 7 minutes with the speed of 20r/min again, addition compounding jelly added after beating 1 minute milk powder microcapsules, nutrition Ultramicro-powder and Other residual components continue beat 5 minutes it is tack-free to massecuite；

（6）The massecuite taking-up for finishing will be beaten and be cooled to 45 DEG C, be pressed into 1.2 centimetres of sheet, be cut into long 3.5 centimetres, wide 0.8 centimetre of strip, ultraviolet irradiates 20 minutes sterilization treatments after being cooled to room temperature, and splitting is packed.

Claims (2)

1. a kind of pawpaw fruit milk candy, it is characterised in that be made up of the raw material of following weight portion：High maltose syrup 220-230, sugarcane Sugared 40-42, whole-fat milk powder 34-35, condensed milk 80-82, anhydrous butter oil 17-18, hydrogenated vegetable oil 20-22, green papaya 50-52, reed Luxuriant growth 15-16, lily 7-8, Rosa roxburghi Juice 5-6, green tea powder 3-4, appropriate amount of water.

2. the preparation method of the pawpaw fruit milk candy according to claim l, it is characterised in that comprise the following steps：

（1）Anhydrous butter oil, hydrogenated vegetable oil melt standby under the conditions of 50-55 DEG C, weigh parts by weight of raw materials 6-7% compound gels, multiple It is made up of edible gelatin and carragheen with glue, the two ratio is 15:1,1.5-1.8 times of cold water swellable 40-50 minute for measuring is added, Water proof be placed in 65-70 DEG C of water-bath melt to without after particle take out, cooling condense into compounding jelly after it is standby；

（2）Green papaya, aloe take pulp, and lily is taken out after soaking 5-6 hours, plus appropriate water is together polished into slurry, through vacuum Ultramicro grinding treatment, obtains nutrition Ultramicro-powder after freeze-drying；

（3）Whole-fat milk powder, condensed milk are core, add the wall material of its mass parts 4-5%, and wall material is made up of beta-schardinger dextrin, shitosan, Component ratio is 2:1, plus the well mixed rear spray drying treatment of suitable quantity of water, obtain milk powder microcapsules；

（4）High maltose syrup, sucrose add appropriate water and put into sugar boiler, without particle in stirring to solution, in heating Stirring, being stirred continuously in heating process is heated evenly liquid glucose, and infusion is thick into paste to liquid glucose, and temperature reaches 125-130 DEG C Stop infusion；

（5）By hydrogenated vegetable oil, anhydrous butter oil, pour into whipping pot in, add 2-3% emulsifying agents, emulsifier component be lecithin, Sucrose ester, component ratio is 3:2, well-done liquid glucose will be endured and pour into punching slurry in whipping pot, at a slow speed uniform mixture beaten material 2-3 points Clock, then beaten 7-8 minutes with the speed of 20-30r/min, addition compounding jelly adds milk powder microcapsules, battalion after beating 1-2 minutes Support Ultramicro-powder and other residual components continue to beat 5-6 minutes it is tack-free to massecuite；

（6）The massecuite taking-up for finishing will be beaten and be cooled to 45-50 DEG C, be pressed into 1.2-1.5 centimetres of sheet, be cut into 3.5- long 4.0 centimetres, strip wide 0.8-1.0 centimetres, ultraviolet irradiates 20-25 minutes sterilization treatment after being cooled to room temperature, and splitting is close Package is filled.