CN107712254A - A kind of preparation method for being coated fruit juice jelly - Google Patents
A kind of preparation method for being coated fruit juice jelly Download PDFInfo
- Publication number
- CN107712254A CN107712254A CN201711187781.XA CN201711187781A CN107712254A CN 107712254 A CN107712254 A CN 107712254A CN 201711187781 A CN201711187781 A CN 201711187781A CN 107712254 A CN107712254 A CN 107712254A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- preparation
- juice jelly
- weight
- water
- 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
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 24
- 235000015110 jellies Nutrition 0.000 title claims abstract description 23
- 239000008274 jelly Substances 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 27
- 238000005498 polishing Methods 0.000 claims abstract description 13
- 239000000499 gel Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 150000001720 carbohydrates Chemical class 0.000 claims description 15
- 235000014633 carbohydrates Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 11
- 238000004513 sizing Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 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 9
- 238000001035 drying Methods 0.000 claims description 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000000047 product Substances 0.000 claims description 8
- 235000010489 acacia gum Nutrition 0.000 claims description 7
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 241000165940 Houjia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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
- A23G3/50—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
-
- 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0095—Coating by tumbling with a liquid or powder, spraying device-associated, drum, rotating pan
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method for being coated fruit juice jelly, it adds certain thickness crackling sugar-coat using the mode of polishing in fruit juice jelly appearance, while so that the fruit juice jelly has refrigerant sense, outer crisp interior soft mouthfeel gives people a kind of special chew characteristics, enrich the edible enjoyment of soft sweets, this method improves the hardness and toughness of fruit juice jelly simultaneously, brings a kind of edible experience of brand-new soft sweets to user, and cause the product that there is broader child age to be applicable section.
Description
Technical field
The present invention relates to a kind of preparation method for being coated fruit juice jelly.
Background technology
In the prior art, gel soft candy is using white granulated sugar as raw material, and solidification is used as using agar, converted starch, gelatin, pectin
Agent, it is made through the technique such as boiling, being molded, moisture content is higher, the candy of soft texture.Gel soft candy shows as soft texture, richness
Flexible and toughness, chewiness be good, it is transparent or translucent, there is tasty fruit aroma, firmly get consumer and like.Market
It is anti-sticking that upper most gel candy mainly plays gel candy by oil excessively and in a manner of crossing granulated sugar, and mouthfeel compares
It is single.
The content of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of preparation method for being coated fruit juice jelly.
The technical solution adopted in the present invention is mainly：A kind of preparation method for being coated fruit juice jelly, comprises the following steps：
(1) by white granulated sugar and water by weight 2.5-3.5:1 mixing after be heated to 75 DEG C -85 DEG C, then stir 0.5-1.5 hours be made
Slurry；(2) by Arabic gum and water by weight 1.5-2.5:55 DEG C -70 DEG C are heated to after 1 mixing, it is small then to stir 1-1.5
When be made sizing material；(3) by slurry and sizing material by weight 1.5-2:1 allotment is well mixed, and then filtering obtains carbohydrate gum；(4) will
Gel soft candy semi-finished product, carbohydrate gum and powdered glucose, which add, stirs 1.5-2.5 hours in circular polishing pot, make powdered glucose and carbohydrate gum
Be attached to gel soft candy surface of semi-finished, then add compound fruit glaze agent and continue to stir 0.5-1.5 hours, make gel soft candy half into
Product surface forms coating, and finished product can be obtained after drying.
As the improvement of above-mentioned technical proposal, in step (4), the rotating speed of the circular polishing pot is 80-150 revs/min.
As the further improvement of above-mentioned technical proposal, in step (4), the drying temperature is 30 DEG C -35 DEG C.
Further, in step (1), the white granulated sugar and water are 3 by weight:1.
Further, in step (2), Arabic gum and water are 2 by weight:1.
The beneficial effects of the invention are as follows：
A kind of preparation method of coating fruit juice jelly of the present invention, is added using the mode of polishing in fruit juice jelly appearance
Certain thickness crackling sugar-coat so that while the fruit juice jelly has refrigerant sense, outer crisp interior soft mouthfeel gives people a kind of special
Chew characteristics, the edible enjoyment of soft sweets is enriched, while this method improves the hardness and toughness of fruit juice jelly, to user
A kind of edible experience of brand-new soft sweets is brought, and causes the product that there is broader child age to be applicable section.
Embodiment
With reference to embodiment, the present invention is further detailed explanation.
Embodiment 1：A kind of preparation method for being coated fruit juice jelly, comprises the following steps：(1) by white granulated sugar and water by weight
Than 2.5:75 DEG C are heated to after 1 mixing, then stirs 0.5 hour obtained slurry；(2) by Arabic gum and water by weight 1.5:
55 DEG C are heated to after 1 mixing, then stirs 1 hour obtained sizing material；(3) by slurry and sizing material by weight 1.5:1 allotment mixing
Uniformly, filtering obtains carbohydrate gum；(4) it is stirring 1.5 in the circular polishing pot of gel soft candy semi-finished product, carbohydrate gum and powdered glucose addition is small
When, the rotating speed of circular polishing pot is 80 revs/min, powdered glucose and carbohydrate gum is attached to gel soft candy surface of semi-finished, then
Add compound fruit glaze agent and continue stirring 0.5 hour, gel soft candy surface of semi-finished is formed coating, can be obtained into after drying
Product, drying temperature are 30 DEG C.
Embodiment 2：A kind of preparation method for being coated fruit juice jelly, comprises the following steps：(1) by white granulated sugar and water by weight
Than 3:80 DEG C are heated to after 1 mixing, then stirs 1 hour obtained slurry；(2) by Arabic gum and water by weight 2:1 mixing
After be heated to 65 DEG C, then stir 1.5 hours obtained sizing materials；(3) by slurry and sizing material by weight 2:1 allotment is well mixed,
Then filtering obtains carbohydrate gum；(4) gel soft candy semi-finished product, carbohydrate gum and powdered glucose are added in circular polishing pot and stirred 2 hours,
The rotating speed of circular polishing pot is 100 revs/min, powdered glucose and carbohydrate gum is attached to gel soft candy surface of semi-finished, Ran Houjia
Enter compound fruit glaze agent and continue stirring 1 hour, gel soft candy surface of semi-finished is formed coating, finished product can be obtained after drying, do
Dry temperature is 32 DEG C.
Embodiment 3：A kind of preparation method for being coated fruit juice jelly, comprises the following steps：(1) by white granulated sugar and water by weight
Than 3.5:85 DEG C are heated to after 1 mixing, then stirs 1.5 hours obtained slurries；(2) by Arabic gum and water by weight 2.5:
70 DEG C are heated to after 1 mixing, then stirs 1.5 hours obtained sizing materials；(3) by slurry and sizing material by weight 2:1 allotment mixing
Uniformly, then filtering obtains carbohydrate gum；(4) gel soft candy semi-finished product, carbohydrate gum and powdered glucose are added in circular polishing pot and stirred
2.5 hours, the rotating speed of circular polishing pot was 150 revs/min, powdered glucose and carbohydrate gum is attached to gel soft candy semi-finished product table
Face, then add compound fruit glaze agent and continue stirring 1.5 hours, gel soft candy surface of semi-finished is formed coating, after drying
Finished product is obtained, drying temperature is 35 DEG C.
The present invention adds certain thickness crackling sugar-coat using the mode of polishing in fruit juice jelly appearance so that the fruit juice
While soft sweets have refrigerant sense, outer crisp interior soft mouthfeel gives people a kind of special chew characteristics, enriches the edible pleasure of soft sweets
Interest, while this method improves the hardness and toughness of fruit juice jelly, and a kind of edible experience of brand-new soft sweets is brought to user, and
So that there is the product broader child age to be applicable section.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, as long as with essentially identical
Means realize that the technical scheme of the object of the invention is belonged within protection scope of the present invention.
Claims (5)
1. a kind of preparation method for being coated fruit juice jelly, it is characterised in that comprise the following steps：(1) by white granulated sugar and water by weight
Amount compares 2.5-3.5:75 DEG C -85 DEG C are heated to after 1 mixing, then stirs 0.5-1.5 hours obtained slurry；(2) by Arabic gum
With water by weight 1.5-2.5:55 DEG C -70 DEG C are heated to after 1 mixing, then stirs 1-1.5 hours obtained sizing material；(3) will slurry
Material and sizing material are by weight 1.5-2:1 allotment is well mixed, and filtering obtains carbohydrate gum；(4) by gel soft candy semi-finished product, carbohydrate gum and Portugal
Grape Icing Sugar, which adds, stirs 1.5-2.5 hours in circular polishing pot, powdered glucose and carbohydrate gum is attached to gel soft candy semi-finished product table
Face, then add compound fruit glaze agent and continue to stir 0.5-1.5 hours, gel soft candy surface of semi-finished is formed coating, after drying
Finished product can be obtained.
A kind of 2. preparation method for being coated fruit juice jelly according to claim 1, it is characterised in that：It is described in step (4)
The rotating speed of circular polishing pot is 80-150 revs/min.
A kind of 3. preparation method for being coated fruit juice jelly according to claim 1, it is characterised in that：It is described in step (4)
Drying temperature is 30 DEG C -35 DEG C.
A kind of 4. preparation method for being coated fruit juice jelly according to claim 1, it is characterised in that：It is described in step (1)
White granulated sugar and water are 3 by weight:1.
A kind of 5. preparation method for being coated fruit juice jelly according to any one of claims 1 to 4, it is characterised in that：Step (2)
In, Arabic gum and water are 2 by weight:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187781.XA CN107712254A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method for being coated fruit juice jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187781.XA CN107712254A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method for being coated fruit juice jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712254A true CN107712254A (en) | 2018-02-23 |
Family
ID=61219149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711187781.XA Pending CN107712254A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method for being coated fruit juice jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712254A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813069A (en) * | 2018-06-05 | 2018-11-16 | 青岛明月海藻生物科技有限公司 | Bionical fruit juice jelly of a kind of alginate coating and preparation method thereof |
| CN109275775A (en) * | 2018-09-13 | 2019-01-29 | 嘉必优生物技术（武汉）股份有限公司 | A kind of soft sweets and preparation method thereof containing PUFA |
| CN110384172A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of natural food materials stereo structure sandwich soft sweets |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208529A (en) * | 2002-12-27 | 2004-07-29 | Uha Mikakuto Co Ltd | Sugar-coated candy and method for producing the same |
| CN106819330A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of fruit juice jelly and preparation method thereof |
| CN106819337A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of anti-sticking hard candy and preparation method thereof |
-
2017
- 2017-11-24 CN CN201711187781.XA patent/CN107712254A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208529A (en) * | 2002-12-27 | 2004-07-29 | Uha Mikakuto Co Ltd | Sugar-coated candy and method for producing the same |
| CN106819330A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of fruit juice jelly and preparation method thereof |
| CN106819337A (en) * | 2017-01-25 | 2017-06-13 | 江门澳崎高质食品有限公司 | A kind of anti-sticking hard candy and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384172A (en) * | 2018-04-18 | 2019-10-29 | 匠人之心（北京）产品设计有限公司 | A kind of formula and technique of natural food materials stereo structure sandwich soft sweets |
| CN108813069A (en) * | 2018-06-05 | 2018-11-16 | 青岛明月海藻生物科技有限公司 | Bionical fruit juice jelly of a kind of alginate coating and preparation method thereof |
| CN109275775A (en) * | 2018-09-13 | 2019-01-29 | 嘉必优生物技术（武汉）股份有限公司 | A kind of soft sweets and preparation method thereof containing PUFA |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190313 Address after: 529162 Wuhe Industrial Park, Xinhui District, Jiangmen City, Guangdong Province Applicant after: Jiangmen high quality food Co., Ltd. Address before: 529000 Building No. 5 Qianshan Road, Jianghai District, Jiangmen City, Guangdong Province Applicant before: Jiangmen City Qi Food Co. Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180223 |