CN106922936A - A kind of soft sweets - Google Patents
A kind of soft sweets Download PDFInfo
- Publication number
- CN106922936A CN106922936A CN201511010750.8A CN201511010750A CN106922936A CN 106922936 A CN106922936 A CN 106922936A CN 201511010750 A CN201511010750 A CN 201511010750A CN 106922936 A CN106922936 A CN 106922936A
- Authority
- CN
- China
- Prior art keywords
- weight
- soft sweets
- starch
- base
- sweets
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 39
- 239000007787 solid Substances 0.000 claims abstract description 19
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 3
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 3
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 3
- 239000011718 vitamin C Substances 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 33
- 235000019698 starch Nutrition 0.000 claims description 33
- 239000008107 starch Substances 0.000 claims description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 239000002131 composite material Substances 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 5
- 235000020357 syrup Nutrition 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 10
- 108010010803 Gelatin Proteins 0.000 abstract description 8
- 239000008273 gelatin Substances 0.000 abstract description 8
- 229920000159 gelatin Polymers 0.000 abstract description 8
- 235000019322 gelatine Nutrition 0.000 abstract description 8
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 8
- 235000015110 jellies Nutrition 0.000 abstract description 8
- 239000008274 jelly Substances 0.000 abstract description 8
- 229930003231 vitamin Natural products 0.000 abstract description 6
- 235000013343 vitamin Nutrition 0.000 abstract description 6
- 239000011782 vitamin Substances 0.000 abstract description 6
- 229940088594 vitamin Drugs 0.000 abstract description 6
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000004026 adhesive bonding Methods 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 2
- 230000037431 insertion Effects 0.000 description 2
- 238000003780 insertion Methods 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 208000010711 Cattle disease Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of jelly sweets really, it is mixed into solid preform material in soft sweets base-material, the taste and sense of food of soft sweets and compressing tablet material match, and have both breached traditional base-material, the worry that consumer originates to gelatin base-material is eliminated, and improves the problem of tooth gluing sense.By adding a small amount of vitamin C, can both increase the delicious food of candy, moreover it is possible to vitamin necessary to human body is provided, be conducive to health.
Description
（One）Technical field
The present invention relates to a kind of jelly sweets really.
（Two）Background technology
In recent years, soft sweets cause sales slip because it is often clung tooth is difficult to depart from, and especially child tastes especially
Inconvenience, it clings dental problems and mainly uses additive to solve for existing solution, so as to destroy the delicious food of soft sweets itself.
Gelatin (or the collagen through hydrolyzing) use in the food industry is on the pan because of its animal origin.Pass
On system, vegetarian diet consumer and the teaching of its religion avoid the consumer of such as gelatin of the product from animal from avoiding using the food containing gelatin
Product.Closer to come, although ordinary consumer is not fettered by any vegetarianism or religion preference, also tend to preference its
It is middle to replace the food of gelatin with other reagent.There are many reasons in this trend, especially worry that food scandal is (including " crazy
Cattle disease ") and to coming from the common concern of the product of animal.
（One）The content of the invention
It is an object of the invention to provide a kind of jelly sweets really, traditional gelatin base-material is replaced with starch composites, people are eliminated
To gelatin as food worry；And be mixed into soft sweets base-material by by solid preform, to prevent adhesion tooth.
The purpose of the present invention is realized by following technical proposals：
Soft sweets of the invention, including base-material, citric acid, spices, it is characterised in that：It is described comprising through amylomaltose ferment treatment
Starch and 40 ~ 60 weight % compositions of non-crosslinked starch be candy base-material, the soft sweets are mixed with the ratio of 31 ~ 41 weight %
Enter tabular or stick solid compressing tablet.
The moisture of the starch composites contained in above-mentioned soft sweets is 6 ~ 20 weight %.
And then, the solid preform raw material be white granulated sugar 20 ~ 40 weight %, the weight % of glucose syrup 50 ~ 70 and moisture 8 ~
12 weight %.
And then, the weight ratio between the starch and non-crosslinked starch through amylomaltose ferment treatment is 2：6 and 6：2 it
Between.
Furthermore, citric acid and spices contained by above-mentioned soft sweets are altogether 1 ~ 3 weight %.
And then, above-mentioned soft sweets can also contain 4 ~ 10 weight % vitamin Cs.
Jelly sweets of the invention really, with advantages below：It is to be mixed into solid preform material in jelly sweets fruit base-material,
The taste and sense of food of soft sweets and compressing tablet material match, and have both breached traditional base-material, eliminate consumer and gelatin base-material is come
The worry in source, and improve the problem of tooth gluing sense.By adding a small amount of vitamin C, can both increase the delicious food of candy, moreover it is possible to carry
For vitamin necessary to human body, be conducive to health.
（Two）Specific embodiment
Embodiment one：Soft sweets of the invention, are to be mixed into solid preform material by jelly sweets fruit base-material starch composites
Expect to realize, say in more detail, be that tabular or bar-shaped compressing tablet material are disperseed, inserted or be embedded in above-mentioned base-material, also may be used
Compressing tablet is attached to base-material surface.Soft sweets of the invention include starch composites base-material, solid preform citric acid, spices, its
In comprising through amylomaltose ferment treatment starch and non-crosslinked starch composition be candy base-material, its content be 45 weight %；
Solid preform is mixed into soft sweets with the ratio of 31 weight %, is shaped as bar-shaped.
The moisture of the starch composites contained in above-mentioned soft sweets is 6 weight %.
The solid preform raw material is white granulated sugar 20 weight %, the weight % of glucose syrup 70 and the weight % of moisture 10.
Weight ratio between the starch and non-crosslinked starch through amylomaltose ferment treatment is 2：6.
It is 4 weight % vitamin Cs that above-mentioned soft sweets can also add content.
Citric acid and spices contained by soft sweets of the present invention are altogether 3 weight %.
Embodiment two：Soft sweets of the invention, are to be mixed into solid pressure by jelly sweets fruit base-material starch composites
Sheet material realizes, says in more detail, is by tabular or the dispersion of bar-shaped compressing tablet material, insertion or is embedded in above-mentioned base-material,
Also compressing tablet can be attached to base-material surface.Soft sweets of the invention include starch composites base-material, and solid preform citric acid is fragrant
The composition of material, the starch comprising through amylomaltose ferment treatment and non-crosslinked starch is candy base-material, and its content is 50
Weight %, the solid preform is mixed into soft sweets with the ratio of 37 weight %, is shaped as tabular.
The moisture of the starch composites contained in above-mentioned soft sweets is 20 weight %.
The solid preform raw material is white granulated sugar 30 weight %, the weight % of glucose syrup 62 and the weight % of moisture 8.
Weight ratio between the starch and non-crosslinked starch through amylomaltose ferment treatment is 3：5.
Citric acid and spices contained by above-mentioned soft sweets are altogether 2 weight %.
It is 7 weight % vitamin Cs that above-mentioned soft sweets can also add content.
Embodiment three：Soft sweets of the invention, are to be mixed into solid pressure by jelly sweets fruit base-material starch composites
Sheet material realizes, says in more detail, is by tabular or the dispersion of bar-shaped compressing tablet material, insertion or is embedded in above-mentioned base-material,
Also compressing tablet can be attached to base-material surface.Soft sweets of the invention include starch composites base-material, and solid preform citric acid is fragrant
The composition of material, the starch comprising through amylomaltose ferment treatment and non-crosslinked starch is candy base-material, and its content is 40
Weight %, the solid preform is mixed into soft sweets with the ratio of 41 weight %, is shaped as tabular or bar-shaped.
The moisture of the starch composites contained in above-mentioned soft sweets is 15 weight %.
The solid preform raw material is white granulated sugar 40 weight %, the weight % of glucose syrup 50 and the weight % of moisture 10.
And then, the weight ratio between the starch and non-crosslinked starch through amylomaltose ferment treatment is 2：6 and 6：2 it
Between.
Citric acid and spices contained by above-mentioned soft sweets are altogether 3 weight %.
Above-mentioned soft sweets can also contain 10 weight % vitamin Cs.
Claims (6)
1. a kind of soft sweets, including base-material, citric acid, spices, it is characterised in that：It is described comprising through amylomaltose ferment treatment
40 ~ 60 weight % starch composites of starch and non-crosslinked starch are candy base-material, and the soft sweets are with the ratio of 31 ~ 41 weight %
It is mixed into tabular or stick solid compressing tablet.
2. soft sweets as claimed in claim 1, it is characterised in that：The moisture of the starch composites is 6 ~ 20 weight %.
3. soft sweets as claimed in claim 1, it is characterised in that：The solid preform raw material is the weight % of white granulated sugar 20 ~ 40,
The weight % of glucose syrup 50 ~ 70 and weight % of moisture 8 ~ 12.
4. soft sweets as claimed in claim 1, it is characterised in that：The starch through amylomaltose ferment treatment and non-crosslinked
Weight ratio between starch is 2：6 and 6：Between 2.
5. soft sweets as claimed in claim 1, it is characterised in that：Contained citric acid and spices are altogether 1 ~ 3 weight %.
6. soft sweets as any one of claim 1 to 5, it is characterised in that：Also include the weight % of vitamin C 4 ~ 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010750.8A CN106922936A (en) | 2015-12-30 | 2015-12-30 | A kind of soft sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511010750.8A CN106922936A (en) | 2015-12-30 | 2015-12-30 | A kind of soft sweets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106922936A true CN106922936A (en) | 2017-07-07 |
Family
ID=59458533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511010750.8A Pending CN106922936A (en) | 2015-12-30 | 2015-12-30 | A kind of soft sweets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106922936A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835346A (en) * | 2018-07-03 | 2018-11-20 | 宁夏杞浓枸杞产业股份有限公司 | A kind of improved fructus lycii soft sweets production technology |
-
2015
- 2015-12-30 CN CN201511010750.8A patent/CN106922936A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835346A (en) * | 2018-07-03 | 2018-11-20 | 宁夏杞浓枸杞产业股份有限公司 | A kind of improved fructus lycii soft sweets production technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170707 |
|
| WD01 | Invention patent application deemed withdrawn after publication |