CN107691735A - A kind of formula and preparation technology of new type gel candy - Google Patents
A kind of formula and preparation technology of new type gel candy Download PDFInfo
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- CN107691735A CN107691735A CN201710896757.7A CN201710896757A CN107691735A CN 107691735 A CN107691735 A CN 107691735A CN 201710896757 A CN201710896757 A CN 201710896757A CN 107691735 A CN107691735 A CN 107691735A
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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
- A23G3/42—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
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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
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of formula of new type gel candy, including 20 45 parts of gelatin, 23 26 parts of glycerine, 8 24 parts of anti-browning agent, 15 20 parts of starch, 31 48 parts of water, 50 parts of edible vegetable oil, 0.2 1 parts of flavouring agent, 0.05 part of pigment；Above-mentioned formula prepares the technique of new type gel candy, including the allocating of heart of filling, the allotment of sugared body and prepares gel candy；Gel candy provided by the invention, has good stability, and places non-discolouring, adhesion for a long time, not only gel candy can be made to keep profile attractive in appearance for a long time, and the nutritive value and function that can also make gel candy will not reduce.
Description
Technical field
The invention belongs to food processing manufacturing field, its be related to it is a kind of can either the enough BPH resistant rice varieties of resist blocking and that and can gel sugar
Fruit, the specifically a kind of formula and preparation technology of new type gel candy.
Background technology
Gel sugar is using one or more hydrophilic gels and white granulated sugar, starch syrup as major ingredient.It is heated to dissolve to one
Determine concentration, the moisture formed under certain condition is higher, the gel sugar of soft texture, water content generally 10%~
20%。
Because candy water content is high, soft texture, therefore the problem of perishable be present, for example finished product is in shelf life, it is sugared
Fruit is sticked together mutually.In addition, amino-compound and reduced sugar be present simultaneously in the formula of candy, moisture is high in addition,
Cause product that brown stain occurs.Brown stain refers to that food is stored under hygrothermal environment for a long time, such as protein of the amino-compound contained by it,
Amino acid and aldehyde, ketone etc. meet with reduced sugar, and the phenomenon that brown polymer is generated by series reaction is referred to as browning reaction, letter
Claim brown stain.Not only outward appearance is ugly for candy after brown stain, and the nutritive value of product and function can reduce.
The content of the invention
The purpose of the present invention is to be directed to above mentioned problem existing for existing gel candy, a kind of long-term placement adhesion of proposition,
The formula and preparation technology of non-discolouring new type gel candy.
To solve the above problems, the present invention uses following technical scheme：A kind of formula of new type gel candy, including gelatin
20-45 parts, glycerine 23-26 parts, anti-browning agent 8-24 parts, starch 15-20 parts, water 31-48 parts, 50 parts of edible vegetable oil, fragrance
Agent 0.2-1 parts, 0.05 part of pigment.
It is further optimization of the present invention to such scheme below：The formula also includes 25 parts of milk extract, single stearic
1 part of acid glyceride, sweetener 0.01-0.1 parts.
Further optimization：The formula also includes 2 parts of mushroom powder.
Further optimization：The anti-browning agent is fine by isomalt, mannitol, antierythrite, xylitol, crystallite
One or more of compositions in dimension element.
Another scheme is：The formula also includes 25 parts of krill oil, 1 part of glycerin monostearate, sweetener 0.01-0.1
Part.
Another scheme is：The formula also includes 25 parts of DHA algal oil.
A kind of technique that new type gel candy is prepared according to above-mentioned formula, comprises the following steps：
A. the allotment of heart of filling
According to formula rate, edible vegetable oil is weighed, flavouring agent stirs, and crosses screen cloth, it is standby after stirring；
B. the allotment of sugared body
According to formula rate, in adding water to glue tank, glycerine, anti-browning agent, starch are added, opens stirring and heating, then add
Enter gelatin, heat while stirring, add pigment, after being mixed thoroughly, it is standby to be then placed in heat-preserving container insulation；
C. gel candy is prepared
By the sugared body prepared and heart of filling by candy mechanical molding after, into drying stage, then obtain gel candy.
It is further optimization of the present invention to above-mentioned preparation technology below：In the adaptation step of heart of filling, when crossing screen cloth
It should be 80 eye mesh screens once.
Further optimization：In the adaptation step of above-mentioned sugared body, when temperature rise is 60 DEG C, gelatin, Bian Jia are added
Hot side is stirred 30 minutes and is completely dissolved to gelatin, then adds pigment, and after being mixed thoroughly, temperature takes off after being increased to 80 DEG C
Gas to bubble free state, be then placed in heat-preserving container be incubated to 65 DEG C it is standby.
Further optimization：In the step of preparing gel candy, the drying stage is divided into three times, first time drying stage
It is that candy moisture is reduced rapidly to 35% with quick flow, second time drying stage is by candy moisture with low-humidity air
15% or so is further reduced to, third time drying stage is to handle candy surface with highly humid air.
The formula of gel candy is optimized the present invention, by increasing anti-browning agent, gel candy is placed for a long time
It will not change colour, by the optimization of the preparation technology to gel candy, not only reduce the content of moisture in gel candy, and make
Gel candy is placed will not become sticky for a long time, and having good stability by the candy of the invention made, while the present invention not only may be used
So that gel candy keeps profile attractive in appearance for a long time, the nutritive value and function that can also make gel candy will not reduce.
With reference to embodiment, the present invention will be further described.
Embodiment
Embodiment 1, a kind of formula of new type gel candy, parts by weight shared by each component during it is formulated：31 parts of gelatin, glycerine
23 parts, 9 parts of anti-browning agent, 18 parts of starch, 35 parts of water, 25 parts of milk extract, 50 parts of edible vegetable oil, glycerin monostearate
1 part, 0.1 part of sweetener, 1 part of flavouring agent, 0.05 part of pigment.
The preparation technology of above-mentioned gel candy, comprises the following steps：
1. the allotment of heart of filling
According to formula rate, 50 parts of edible vegetable oil, 1 part of glycerin monostearate are weighed, it is complete to be heated to glycerin monostearate
After fully dissolved, stir, add 0.1 part of sweetener, 1 part of flavouring agent, 25 parts of milk extract, after colloid mill twice, after
80 eye mesh screens are once, standby after stirring.
2. the allotment of sugared body
According to formula rate, in 35 parts of additionization glue tanks of fetching water, 23 parts of glycerine, 9 parts of anti-browning agent, 18 parts of starch are added, is opened
Stirring and heating, when temperature rise is 60 DEG C, 31 parts of gelatin is added, heats while stirring 30 minutes and is completely dissolved to gelatin,
0.05 part of pigment is added, after being mixed thoroughly, temperature is deaerated after being increased to 80 DEG C to bubble free state, then releases insulation
65 DEG C of bucket insulation is standby.
3. prepare gel candy
By the sugared body prepared and heart of filling by candy mechanical molding after, immediately enter first time drying stage, dry for the first time
Stage is that candy is placed in before drying production line in 4 section rotating cages to shape 1 to 3 hour, utilizes quick flow（Often save rotating cage blower fan work(
Rate is 10kw）Candy moisture is reduced rapidly to less than 35%（Candy moisture is detected with fast tester for water content）；
Second time drying stage is that candy is placed in into drying production line Section 5 into 10 section rotating cages, and environment temperature is 20-25 DEG C,
10-20 hours are dried, moisture is further reduced to 15% or so with low-humidity airs of the RH below 25%（Moisture rapid water
Divide analyzer monitoring）；
Third time drying stage is that candy is placed in into drying production line Section 11 into 16 section rotating cages, and environment temperature is set to 30-35
DEG C, dry 1-2 hours, candy surface handled with RH more than 65% highly humid air, then obtain one kind can either resist blocking and that again
It is capable of the gel candy of BPH resistant rice variety.
Compared with the time that gel candy produced by the present invention and the existing gel candy in market start adhesion phenomenon occur as
Following table：
| 45℃ | 50℃ | 55℃ | 60℃ | |
| Gel candy produced by the present invention | 30 days | 48 hours | 24 hours | 10 hours |
| The existing gel candy in market | 2 days | 6 hours | 3.5 hour | 1.5 hour |
Gel candy produced by the present invention is compared as follows table with the existing gel candy brown stain evolution time in market：
| Priming color | Become the time of yellow | Become the time of brown | The time to turn black | |
| Gel candy produced by the present invention | White | 60 days | 360 days | 2 years |
| The existing gel candy in market | White | 30 days | 180 days | 1 year |
Embodiment 2, a kind of formula of new type gel candy, parts by weight shared by each component during it is formulated：20 parts of gelatin, glycerine 24
Part, 8 parts of anti-browning agent, 15 parts of starch, 31 parts of water, 25 parts of krill oil, 50 parts of edible vegetable oil, 1 part of glycerin monostearate, sweet tea
0.01 part of taste agent, 0.2 part of flavouring agent, 0.05 part of pigment.
The preparation technology of above-mentioned gel candy, comprises the following steps：
1. the allotment of heart of filling
According to formula rate, 50 parts of edible vegetable oil, 1 part of glycerin monostearate are weighed, it is complete to be heated to glycerin monostearate
After fully dissolved, stir, 0.01 part of sweetener, 0.2 part of flavouring agent, 25 parts of krill oil are added, after colloid mill twice, after 80
Eye mesh screen is once, standby after stirring.
2. the allotment of sugared body
According to formula rate, in 31 parts of additionization glue tanks of fetching water, 24 parts of glycerine, 8 parts of anti-browning agent, 15 parts of starch are added, is opened
Stirring and heating, when temperature rise is 60 DEG C, 20 parts of gelatin is added, heats while stirring 30 minutes and is completely dissolved to gelatin,
0.05 part of pigment is added, after being mixed thoroughly, temperature is deaerated after being increased to 80 DEG C to bubble free state, then releases insulation
65 DEG C of bucket insulation is standby.
3. prepare gel candy
By the sugared body prepared and heart of filling by candy mechanical molding after, immediately enter first time drying stage, dry for the first time
Stage is that candy is placed in before drying production line in 4 section rotating cages to shape 1 to 3 hour, utilizes quick flow（Often save rotating cage blower fan work(
Rate is 10kw）Candy moisture is reduced rapidly to less than 35%（Candy moisture is detected with fast tester for water content）；
Second time drying stage is that candy is placed in into drying production line Section 5 into 10 section rotating cages, and environment temperature is 20-25 DEG C,
10-20 hours are dried, moisture is further reduced to 15% or so with low-humidity airs of the RH below 25%（Moisture rapid water
Divide analyzer monitoring）；
Third time drying stage is that candy is placed in into drying production line Section 11 into 16 section rotating cages, and environment temperature is set to 30-35
DEG C, dry 1-2 hours, candy surface handled with RH more than 65% highly humid air, then obtain one kind can either resist blocking and that again
It is capable of the gel candy of BPH resistant rice variety.
Compared with the time that gel candy produced by the present invention and the existing gel candy in market start adhesion phenomenon occur as
Following table：
| 45℃ | 50℃ | 55℃ | 60℃ | |
| Gel candy produced by the present invention | 30 days | 48 hours | 24 hours | 10 hours |
| The existing gel candy in market | 2 days | 6 hours | 3.5 hour | 1.5 hour |
Gel candy produced by the present invention is compared as follows table with the existing gel candy brown stain evolution time in market：
| Priming color | Become the time of yellow | Become the time of brown | The time to turn black | |
| Gel candy produced by the present invention | White | 60 days | 360 days | 2 years |
| The existing gel candy in market | White | 30 days | 180 days | 1 year |
Embodiment 3, a kind of formula of new type gel candy, parts by weight shared by each component during it is formulated：40 parts of gelatin, glycerine 25
Part, 15 parts of anti-browning agent, 19 parts of starch, 40 parts of water, 25 parts of DHA algal oil, 50 parts of edible vegetable oil, 0.5 part of flavouring agent, pigment
0.05 part.
The preparation technology of above-mentioned gel candy, comprises the following steps：
1. the allotment of heart of filling
According to formula rate, 50 parts of edible vegetable oil, 0.05 part of flavouring agent, 25 parts of DHA algal oil are weighed, is placed in charging basket using breast
Change machine is sufficiently mixed uniformly, standby after stirring after 80 eye mesh screens once.
2. the allotment of sugared body
According to formula rate, in 40 parts of additionization glue tanks of fetching water, 25 parts of glycerine, 15 parts of anti-browning agent, 19 parts of starch are added, is opened
Stirring and heating, when temperature rise is 60 DEG C, 40 parts of gelatin is added, heats while stirring 30 minutes and is completely dissolved to gelatin,
0.05 part of pigment is added, after being mixed thoroughly, temperature deaerates to bubble free state after being increased to 80 DEG C, is then placed in insulation
65 DEG C of bucket insulation is standby.
3. prepare gel candy
By the sugared body prepared and heart of filling by candy mechanical molding after, immediately enter first time drying stage, dry for the first time
Stage is that candy is placed in before drying production line in 4 section rotating cages to shape 1 to 3 hour, utilizes quick flow（Often save rotating cage blower fan work(
Rate is 10kw）Candy moisture is reduced rapidly to less than 35%（Candy moisture is detected with fast tester for water content）；
Second time drying stage is that candy is placed in into drying production line Section 5 into 10 section rotating cages, and environment temperature is 20-25 DEG C,
10-20 hours are dried, moisture is further reduced to 15% or so with low-humidity airs of the RH below 25%（Moisture rapid water
Divide analyzer monitoring）；
Third time drying stage is that candy is placed in into drying production line Section 11 into 16 section rotating cages, and environment temperature is set to 30-35
DEG C, dry 1-2 hours, candy surface handled with RH more than 65% highly humid air, then obtain one kind can either resist blocking and that again
It is capable of the gel candy of BPH resistant rice variety.
Compared with the time that gel candy produced by the present invention and the existing gel candy in market start adhesion phenomenon occur as
Following table：
| 45℃ | 50℃ | 55℃ | 60℃ | |
| Gel candy produced by the present invention | 30 days | 48 hours | 24 hours | 10 hours |
| The existing gel candy in market | 2 days | 6 hours | 3.5 hour | 1.5 hour |
Gel candy produced by the present invention is compared as follows table with the existing gel candy brown stain evolution time in market：
| Priming color | Become the time of yellow | Become the time of brown | The time to turn black | |
| Gel candy produced by the present invention | White | 60 days | 360 days | 2 years |
| The existing gel candy in market | White | 30 days | 180 days | 1 year |
Embodiment 4, a kind of formula of new type gel candy, parts by weight shared by each component during it is formulated：45 parts of gelatin, glycerine 25
Part, 24 parts of anti-browning agent, 20 parts of starch, 48 parts of water, 25 parts of milk extract, 2 parts of mushroom powder, 50 parts of edible vegetable oil, list is firmly
1 part of glycerol, 0.07 part of sweetener, 0.8 part of flavouring agent, 0.05 part of pigment.
The preparation technology of above-mentioned gel candy, comprises the following steps：
1. the allotment of heart of filling
According to formula rate, 50 parts of edible vegetable oil, 1 part of glycerin monostearate are weighed, it is complete to be heated to glycerin monostearate
After fully dissolved, stir, add 0.07 part of sweetener, 0.8 part of flavouring agent, 25 parts of milk extract, 2 parts of mushroom powder, cross two
Secondary colloid mill, it is, standby after stirring after 80 eye mesh screens once.
2. the allotment of sugared body
According to formula rate, in 48 parts of additionization glue tanks of fetching water, 25 parts of glycerine, 24 parts of anti-browning agent, 20 parts of starch are added, is opened
Stirring and heating, when temperature rise is 60 DEG C, 45 parts of gelatin is added, heats while stirring 30 minutes and is completely dissolved to gelatin,
0.05 part of pigment is added, after being mixed thoroughly, temperature is deaerated after being increased to 80 DEG C to bubble free state, then releases insulation
65 DEG C of bucket insulation is standby.
3. prepare gel candy
By the sugared body prepared and heart of filling by candy mechanical molding after, immediately enter first time drying stage, dry for the first time
Stage is that candy is placed in before drying production line in 4 section rotating cages to shape 1 to 3 hour, utilizes quick flow（Often save rotating cage blower fan work(
Rate is 10kw）Candy moisture is reduced rapidly to less than 35%（Candy moisture is detected with fast tester for water content）；
Second time drying stage is that candy is placed in into drying production line Section 5 into 10 section rotating cages, and environment temperature is 20-25 DEG C,
10-20 hours are dried, moisture is further reduced to 15% or so with low-humidity airs of the RH below 25%（Moisture rapid water
Divide analyzer monitoring）；
Third time drying stage is that candy is placed in into drying production line Section 11 into 16 section rotating cages, and environment temperature is set to 30-35
DEG C, dry 1-2 hours, candy surface handled with RH more than 65% highly humid air, then obtain one kind can either resist blocking and that again
It is capable of the gel candy of BPH resistant rice variety.
Compared with the time that gel candy produced by the present invention and the existing gel candy in market start adhesion phenomenon occur as
Following table：
| 45℃ | 50℃ | 55℃ | 60℃ | |
| Gel candy produced by the present invention | 30 days | 48 hours | 24 hours | 10 hours |
| The existing gel candy in market | 2 days | 6 hours | 3.5 hour | 1.5 hour |
Gel candy produced by the present invention is compared as follows table with the existing gel candy brown stain evolution time in market：
| Priming color | Become the time of yellow | Become the time of brown | The time to turn black | |
| Gel candy produced by the present invention | White | 60 days | 360 days | 2 years |
| The existing gel candy in market | White | 30 days | 180 days | 1 year |
The sweetener is one kind in Sucralose, stevioside, Aspartame.
The flavouring agent is one or more of compositions in milk flavour, orange essence, refrigerant essence.
The milk extract is newborn mineral salt.
The anti-browning agent is by one in isomalt, mannitol, antierythrite, xylitol, microcrystalline cellulose
Kind or several compositions.
The pigment is natural Beta-carotene, burnt sugar coloring, lures the one kind such as red, lemon yellow, light blue, sunset yellow, titanium dioxide
Or several compositions.
The formula of gel candy is optimized the present invention, by increasing anti-browning agent, gel candy is placed for a long time
It will not change colour, by the optimization of the preparation technology to gel candy, not only reduce the content of moisture in gel candy, and make
Gel candy is placed will not become sticky for a long time, and having good stability by the candy of the invention made, while the present invention not only may be used
So that gel candy keeps profile attractive in appearance for a long time, the nutritive value and function that can also make gel candy will not reduce.
Claims (10)
- A kind of 1. formula of new type gel candy, it is characterised in that：Including gelatin 20-45 parts, glycerine 23-26 parts, anti-browning agent 8-24 parts, starch 15-20 parts, water 31-48 parts, 50 parts of edible vegetable oil, flavouring agent 0.2-1 parts, 0.05 part of pigment.
- A kind of 2. formula of new type gel candy according to claim 1, it is characterised in that：The formula also includes single stearic 1 part of acid glyceride, sweetener 0.01-0.1 parts.
- A kind of 3. formula of new type gel candy according to claim 2, it is characterised in that：The formula also carries including milk Take 25 parts of thing/krill oil.
- A kind of 4. formula of new type gel candy according to claim 2, it is characterised in that：The formula also includes mushroom powder 2 parts, 25 parts of milk extract.
- A kind of 5. formula of new type gel candy according to claim 1, it is characterised in that：The formula also includes DHA algal 25 parts of oil.
- A kind of 6. formula of new type gel candy according to claim 1, it is characterised in that：The anti-browning agent is by different wheat One or more of compositions in bud ketose alcohol, mannitol, antierythrite, xylitol, microcrystalline cellulose.
- A kind of 7. preparation technology of new type gel candy as claimed in claim 1, it is characterised in that：Comprise the following steps：A. the allotment of heart of fillingAccording to formula rate, edible vegetable oil is weighed, flavouring agent stirs, and crosses screen cloth, it is standby after stirring；B. the allotment of sugared bodyAccording to formula rate, in adding water to glue tank, glycerine, anti-browning agent, starch are added, opens stirring and heating, then add Enter gelatin, heat while stirring, add pigment, after being mixed thoroughly, it is standby to be then placed in heat-preserving container insulation；C. gel candy is preparedBy the sugared body prepared and heart of filling by candy mechanical molding after, into drying stage, then obtain gel candy.
- A kind of 8. preparation technology of new type gel candy according to claim 7, it is characterised in that：Walked in the allotment of heart of filling In rapid, 80 eye mesh screens were should be once when crossing screen cloth.
- A kind of 9. preparation technology of new type gel candy according to claim 7, it is characterised in that：The allotment of above-mentioned sugared body In step, when temperature rise is 60 DEG C, add gelatin, heating while stirring 30 minutes is completely dissolved to gelatin, then Pigment is added, after being mixed thoroughly, temperature deaerates to bubble free state after being increased to 80 DEG C, is then placed in heat-preserving container insulation It is standby to 65 DEG C.
- A kind of 10. preparation technology of new type gel candy according to claim 7, it is characterised in that：Preparing gel sugar In the step of fruit, the drying stage is divided into three times, and first time drying stage is with quick flow that candy moisture is quick 35% is reduced to, second time drying stage is that candy moisture is further reduced into 15% or so with low-humidity air, and third time dries rank Section is to handle candy surface with highly humid air.
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| CN201710896757.7A CN107691735A (en) | 2017-09-28 | 2017-09-28 | A kind of formula and preparation technology of new type gel candy |
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| CN201710896757.7A CN107691735A (en) | 2017-09-28 | 2017-09-28 | A kind of formula and preparation technology of new type gel candy |
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| CN108991209A (en) * | 2018-10-03 | 2018-12-14 | 山东筑梦者生物科技有限公司 | A kind of chitosan oligosaccharide krill oil interlayer type gel candy compound prescription |
| CN109463521A (en) * | 2018-12-29 | 2019-03-15 | 浙江艾兰得生物科技有限公司 | A kind of manufacture craft of blueberry lutein ester gel candy |
| CN109601677A (en) * | 2019-01-09 | 2019-04-12 | 广州富诺健康科技股份有限公司 | A kind of sialic acid DHA gel candy |
| CN109938147A (en) * | 2019-03-29 | 2019-06-28 | 江西美好时光生物科技有限公司 | A kind of low sugar DHA gel candy improving memory and strengthen immunity |
| CN109965066A (en) * | 2019-04-16 | 2019-07-05 | 广东亿超生物科技有限公司 | A kind of sandwich gel candy of the fortification of high protein and preparation method thereof |
| CN112544768A (en) * | 2020-12-08 | 2021-03-26 | 上海华宝孔雀香精有限公司 | Cool and refreshing flavor sandwich gel candy and preparation method thereof |
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| CN108991209A (en) * | 2018-10-03 | 2018-12-14 | 山东筑梦者生物科技有限公司 | A kind of chitosan oligosaccharide krill oil interlayer type gel candy compound prescription |
| CN109463521A (en) * | 2018-12-29 | 2019-03-15 | 浙江艾兰得生物科技有限公司 | A kind of manufacture craft of blueberry lutein ester gel candy |
| CN109601677A (en) * | 2019-01-09 | 2019-04-12 | 广州富诺健康科技股份有限公司 | A kind of sialic acid DHA gel candy |
| CN109938147A (en) * | 2019-03-29 | 2019-06-28 | 江西美好时光生物科技有限公司 | A kind of low sugar DHA gel candy improving memory and strengthen immunity |
| CN109965066A (en) * | 2019-04-16 | 2019-07-05 | 广东亿超生物科技有限公司 | A kind of sandwich gel candy of the fortification of high protein and preparation method thereof |
| CN112544768A (en) * | 2020-12-08 | 2021-03-26 | 上海华宝孔雀香精有限公司 | Cool and refreshing flavor sandwich gel candy and preparation method thereof |
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