CN107821714A - A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof - Google Patents
A kind of Collagent casing for sausages fruit juice jelly and preparation method thereof Download PDFInfo
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- CN107821714A CN107821714A CN201710949627.5A CN201710949627A CN107821714A CN 107821714 A CN107821714 A CN 107821714A CN 201710949627 A CN201710949627 A CN 201710949627A CN 107821714 A CN107821714 A CN 107821714A
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- sausages
- fruit juice
- collagent casing
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 46
- 235000013580 sausages Nutrition 0.000 title claims abstract description 42
- 235000015110 jellies Nutrition 0.000 title claims abstract description 31
- 239000008274 jelly Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 claims abstract description 39
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 33
- 239000000216 gellan gum Substances 0.000 claims abstract description 31
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 30
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000006188 syrup Substances 0.000 claims abstract description 24
- 235000020357 syrup Nutrition 0.000 claims abstract description 24
- 238000001802 infusion Methods 0.000 claims abstract description 13
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 claims abstract description 11
- 235000019700 dicalcium phosphate Nutrition 0.000 claims abstract description 11
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000001630 malic acid Substances 0.000 claims abstract description 9
- 235000011090 malic acid Nutrition 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 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 abstract description 8
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 235000011187 glycerol Nutrition 0.000 claims abstract description 5
- 238000009413 insulation Methods 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 4
- 240000008886 Ceratonia siliqua Species 0.000 claims description 4
- 239000011575 calcium Substances 0.000 claims description 4
- 229910052791 calcium Inorganic materials 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 239000002738 chelating agent Substances 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 3
- 229910021641 deionized water Inorganic materials 0.000 claims description 3
- 229910021645 metal ion Inorganic materials 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 2
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims description 2
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 150000001768 cations Chemical class 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 2
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 2
- 230000036571 hydration Effects 0.000 claims 1
- 238000006703 hydration reaction Methods 0.000 claims 1
- 229920000161 Locust bean gum Polymers 0.000 abstract description 6
- 235000010420 locust bean gum Nutrition 0.000 abstract description 6
- 239000000711 locust bean gum Substances 0.000 abstract description 6
- 238000012856 packing Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 3
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000000499 gel Substances 0.000 description 15
- 229920000159 gelatin Polymers 0.000 description 8
- 235000019322 gelatine Nutrition 0.000 description 8
- 108010010803 Gelatin Proteins 0.000 description 6
- 239000008273 gelatin Substances 0.000 description 6
- 235000011852 gelatine desserts Nutrition 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 239000000084 colloidal system Substances 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 3
- 241000206575 Chondrus crispus Species 0.000 description 3
- 239000008272 agar Substances 0.000 description 3
- 235000010443 alginic acid Nutrition 0.000 description 3
- 229920000615 alginic acid Polymers 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 239000001828 Gelatine Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000002079 cooperative effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000003643 water by type 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
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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
Abstract
The invention discloses a kind of Collagent casing for sausages fruit juice jelly and preparation method thereof, belong to food processing field technology.The soft sweets outermost layer is wrapped up with Collagent casing for sausages, and the moisture of soft sweets is more than 20%, and PH is below 4.0.The component and proportioning of soft sweets are as follows：16-35 parts of white granulated sugar, 30-55 parts of glucose syrup, 4-15 parts of fruit juice, 2-8 parts of glycerine, 0.1-1.0 parts of gellan gum, 0.1-1.0 parts of locust bean gum, 0.1-1.0 parts of xanthans, 0.3-0.7 part of citric acid, 0.1-0.4 part of malic acid, 0.01-0.15 part of calcium monohydrogen phosphate, Collagent casing for sausages, essence for food, appropriate pigment.Preparation method includes：Gellan gum solution is prepared, is stirred off, mixing insulation infusion, fruit juice is prepared, allocates, it is filling, twist together, solidify, shear, dry, packaging.The present invention new packing, mouthfeel Q bullets, is sufficiently reserved good flavor, sweet and sour taste, can change fruit juice according to different taste hobbies using Collagent casing for sausages parcel fruit juice jelly.
Description
Technical field
The invention belongs to food processing field technology, and in particular to a kind of Collagent casing for sausages fruit juice jelly and its preparation side
Method.
Background technology
Gel soft candy refers to the gelling agent containing one or more, forms network skeleton by colloid, and fill sugar
The gel-type candy of the stabilization of the formation such as class and moisture.It is liquid sol during colloid high temperature, is solid gel network during low temperature, shape
Into unbodied gel sugar body.Include available for the colloid for preparing gel soft candy：Gelatin, starch, pectin, carragheen and agar
Deng.At present, China per capita year candy consumption figure less than 1kg, less than the world per capita candy annual consumption (about 3kg) 1/3, have
Very big growth space.Because soft sweets have in flavor, mouthfeel, color and luster and in shape a variety of changes, so novel nourishing delicious food is soft
The developmental research of sugar turns into an important topic in confectionery industry.
Although the colloid for preparing gel soft candy is numerous, there are some researches show the high gelation of agar causes agar fruit jelly matter
Ground is solid, but transparency and elasticity are not ideal, decomposes and destroys under the acid condition less than pH4.5, loses gelling ability；
Carragheen can form gel under relatively low concentration, have preferably elastic and transparency, but gelation is not high, therefore carragheen
Soft sweets quality is soft glutinous, and chewiness is poor；Starch jelly is softer glutinous, and elasticity is small；Gelatine gums has high resiliency and powerful nozzle
Performance is chewed, but heat endurance is poor, colloid usage amount is big, while mouthfeel is single.Gellan gum can be formed less due to its dosage
Gel, the transparency of gel is high, acidproof heat-proof is good, stability is strong, has the features such as good Flavor release effect, jelly with
It is more using gradually change in soft sweets.
Chinese invention patent " a kind of algin-gellan gum soft sweets powder matrix sugar-free gel soft candy " (CN105746828A)
Using the cooperative effect of algin and gellan gum, with reference to meeting free calcium ion into gel under algin, gellan gum acid condition
Characteristic, the mechanicalness of product is improved, enhance the toughness, gel strength, heat endurance of product.Although it also using in patent
Gellan gum, but the gelling value elasticity that gellan gum and algin are formed is poor, is easily broken.
The soft sweets gel of Chinese invention patent " newborn mineral gels soft sweets and its manufacture method " (CN106359802A)
Using gelatin, high fat slow hardening type pectin and gellan gum, the wherein use range of gelatin uses in 6-9%, high fat slow hardening type pectin
Scope is in 0.3-0.8%, and gellan gum use range is in 0.08-0.15%.But the major gel agent of the patent soft sweets is gelatin, is
One kind cast soft sweets, moisture is than relatively low.There is marked difference with the soft sweets of patent of the present invention.
The fruit juice jelly of the present invention is wrapped up with Collagent casing for sausages, the flexibility of existing soft sweets, also there is the tough of similar fruit
Fragility, sweet and sour taste, new packing, while compensate for the low-melting shortcoming of gelatine gums.
The content of the invention
It is an object of the invention to provide a kind of Collagent casing for sausages fruit juice jelly and preparation method thereof, soft sweets moisture exists
More than 20%, pH make soft sweets both flexible or flexible below 4.0, give people a kind of pleasant chewiness, at the same 40 DEG C with
Under do not melt, make up the defects of gelatin fusing point is low.
To achieve the above object, Collagent casing for sausages fruit juice jelly of the present invention is using gellan gum as gel, compounds locust tree
Bean gum and xanthans, outermost layer are wrapped up with Collagent casing for sausages.
Technical scheme：
A kind of Collagent casing for sausages fruit juice jelly, the component and proportioning of fruit juice jelly are as follows：16-35 parts of white granulated sugar, grape
30-55 parts of syrup, 4-15 parts of fruit juice, 2-8 parts of glycerine, 0.1-1.0 parts of gellan gum, 0.1-1.0 parts of locust bean gum, xanthan
0.1-1.0 parts of glue, 0.3-0.7 part of citric acid, 0.1-0.4 part of malic acid, 0.01-0.15 part of calcium monohydrogen phosphate, collagen
Casing, essence for food, appropriate pigment.
The preparation method of above-mentioned Collagent casing for sausages fruit juice jelly, processing step are as follows：
(1) gellan gum solution is prepared：By 0.1-1.0 parts of gellan gums, 0.1-1.0 parts of locust bean gums and 0.1-1.0 parts of Huangs
Virgin rubber is uniformly blended into 5 portions of white granulated sugars, then adds water soaking and stirring, dissolving；
(2) stir off：By remaining white granulated sugar and the well mixed stirring of 30-55 parts of glucose syrups, infusion saccharogenesis solution A；
(3) mixing insulation infusion：Sugar juice A prepared by gellan gum solution and step (2) prepared by above-mentioned steps (1) is mixed
Close, infusion is into syrup solution B；
(4) fruit juice is prepared：0.3-0.7 part of citric acid, 0.1-0.4 part of malic acid, inorganic calcium source and essence, pigment are added
Enter dissolved in 4-15 parts of fruit juice it is standby；
(5) allocate：Fruit juice prepared by syrup solution B and step (4) prepared by above-mentioned steps (3) mixes, slowly uniformly
Stirring, is prepared into soft sweets syrup C；
(6) hot filling：Filling sugar is made in soft sweets syrup C* prepared by above-mentioned steps (5) inside Collagent casing for sausages
Body, filling temperature is at 75-95 DEG C；
(7) twist together, solidify：By the kink of above-mentioned Collagent casing for sausages sugar body into the length of needs, the collagen after kink
Casing sugar body is hung on support, at room temperature cooled and solidified；
(8) shear：The good Collagent casing for sausages sugar body kink position of above-mentioned solidification is cut；
(9) dry：Collagent casing for sausages soft sweets after above-mentioned shearing are positioned over desinfection chamber, done under the conditions of 35-45 DEG C
It is dry；
(10) pack：Candy after drying is packed as needed, soft sweets finished product is made.
Above-mentioned gellan gum uses the low-acyl gellan gum sensitive to bivalent cation in water, with deionized water or addition
The ordinary tap water immersion of 0.05-0.2 part of metal ion chelation agent, makes gellan gum fully be hydrated, described metal ion-chelant
Agent is the one or more in sodium tripolyphosphate, EDTA-2Na, sodium citrate, calgon, sodium pyrophosphate.
The inorganic calcium source of above-mentioned steps (5) is calcium monohydrogen phosphate, calcium carbonate or calcium chloride.Preferable calcium monohydrogen phosphate is 0.01-
0.15 part.
The moisture of the Collagent casing for sausages fruit juice jelly of the present invention is more than 20%, below Ph4.0, below 40 DEG C
Do not melt.
Beneficial effects of the present invention：
(1) fruit juice jelly of the invention low PH, is wrapped in Collagent casing for sausages, entrance, which has, makes us pleased due to moisture height
Happy chewiness, the sweet and sour taste as eating fruit, while different fruit juice can be exchanged and prepare different tastes, plasticity
Height, it is different from cast software sugar traditional on the market.
(2) soft sweets syrup of the invention is filling in Collagent casing for sausages while hot, and soft sweets can combine after condensing with casing, most
Finished product novel form, packaging is full, and texture Q bullets have certain toughness.
(3) fruit juice jelly of the invention does not melt below 40 DEG C, compensate for the defects of gelatin fusing point is low.
Embodiment
With reference to specific embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited to
These examples.
Embodiment 1
A kind of formula of Collagent casing for sausages fruit juice jelly is as follows：22 parts of granulated sugar, 35 parts of glucose syrup, 4 parts of fruit juice, glycerine
2 parts, 0.5 part of gellan gum, 0.3 part of locust bean gum, 0.3 part of xanthans, 0.5 part of citric acid, 0.3 part of malic acid, calcium monohydrogen phosphate 0.1
Part, Collagent casing for sausages, essence for food and appropriate pigment, remaining is water.The present embodiment water is deionized water.
Preparation technology is as follows：
Gellan gum, locust bean gum, xanthans and 5 parts of sugar mixing being added in 25 parts of deionized waters, uniform stirring is opened,
30min is incubated at 90 DEG C；
After remaining 17 portions of sugar and 35 parts of glucose syrups are mixed, infusion is carried out to soluble solid in 82-84Brix
Sugar juice A；
Further infusion after gellan gum solution and sugar juice A mixing, infusion is to soluble solid in 74-76Brix
Syrup solution B；
0.5 part of citric acid, 0.3 part of malic acid, 0.1 part of calcium monohydrogen phosphate and essence are added in 4-15 parts of fruit juice and dissolved
It is standby；
Syrup solution B and fruit juice prepared by above-mentioned steps is mixed, and slow uniform stirring, is prepared into soft sweets syrup C；
Filling in Collagent casing for sausages while hot, kink, cooled and solidified, shearing, in 35-45 by deployed soft sweets slurry C
Dried under the conditions of DEG C, the Collagent casing for sausages fruit juice jelly of packing cost invention.
Embodiment 2
A kind of formula of Collagent casing for sausages fruit juice jelly is as follows：22 parts of granulated sugar, 35 parts of glucose syrup, 4 parts of fruit juice, glycerine
2 parts, 0.5 part of gellan gum, 0.3 part of locust bean gum, 0.3 part of xanthans, 0.5 part of citric acid, 0.3 part of malic acid, calcium monohydrogen phosphate 0.1
Part, 0.05 part of sodium tripolyphosphate, 0.1 part of sodium citrate, Collagent casing for sausages, essence for food and appropriate pigment, remaining is water.
The present embodiment water is ordinary tap water.
Preparation technology is as follows：
By gellan gum, locust bean gum, xanthans and 5 parts of sugar mixing, it is mixed into and has dissolved 0.05 part of sodium tripolyphosphate and 0.1
In 25 parts of running water of part sodium citrate, uniform stirring is opened, and placing more than 30min at room temperature makes gellan gum fully be hydrated, with
30min dissolvings are incubated at 90 DEG C afterwards；
After remaining 17 portions of sugar and 35 parts of glucose syrups are mixed, infusion is carried out to soluble solid in 82-84Brix
Sugar juice A；
Further infusion after gellan gum solution and sugar juice A mixing, infusion is to soluble solid in 74-76Brix
Syrup solution B；
0.5 part of citric acid, 0.3 part of malic acid, 0.1 part of calcium monohydrogen phosphate and essence are added in 4-15 parts of fruit juice and dissolved
It is standby；
Syrup solution B and fruit juice prepared by above-mentioned steps is mixed, and slow uniform stirring, is prepared into soft sweets syrup C；
Filling in Collagent casing for sausages while hot, kink, cooled and solidified, shearing, in 35-45 by deployed soft sweets slurry C
Dried under the conditions of DEG C, the Collagent casing for sausages fruit juice jelly of packing cost invention.
Claims (8)
1. a kind of Collagent casing for sausages fruit juice jelly, it is characterised in that the component and proportioning of fruit juice jelly are as follows：White granulated sugar 16-
35 parts, 30-55 parts of glucose syrup, 4-15 parts of fruit juice or inspissated juice, 2-8 parts of glycerine, 0.1-1.0 parts of gellan gum, locust tree
0.1-1.0 parts of bean gum, 0.1-1.0 parts of xanthans, 0.3-0.7 part of citric acid, 0.1-0.4 part of malic acid, calcium monohydrogen phosphate
0.01-0.15 part, Collagent casing for sausages, essence for food, appropriate pigment.
2. the preparation method of a kind of Collagent casing for sausages fruit juice jelly according to claim 1, it is characterised in that technique walks
It is rapid as follows：
(1) gellan gum solution is prepared：By 0.1-1.0 parts of gellan gums, 0.1-1.0 parts of locust bean gums and 0.1-1.0 parts of xanthans
5 portions of white granulated sugars are uniformly blended into, then add water soaking and stirring, dissolving；
(2) stir off：By remaining 11-30 parts white granulated sugar and the well mixed stirring of 30-55 parts of glucose syrups, infusion saccharogenesis solution A；
(3) mixing insulation infusion：Sugar juice A prepared by gellan gum solution and step (2) prepared by above-mentioned steps (1) is mixed,
Infusion is into syrup solution B；
(4) fruit juice is prepared：0.3-0.7 part of citric acid, 0.1-0.4 part of malic acid, inorganic calcium source and essence, pigment are added
Dissolved in 4-15 parts of fruit juice standby；
(5) allocate：Fruit juice prepared by syrup solution B and step (4) prepared by above-mentioned steps (3) mixes, slow uniform stirring,
It is prepared into soft sweets syrup C；
(6) hot filling：Soft sweets syrup C* prepared by above-mentioned steps (5) is filling to be made sugared body inside Collagent casing for sausages, fills
The temperature of dress is at 75-95 DEG C；
(7) twist together, solidify：By the kink of above-mentioned Collagent casing for sausages sugar body into the length of needs, the Collagent casing for sausages after kink
Sugared body is hung on support, at room temperature cooled and solidified；
(8) shear：The good Collagent casing for sausages sugar body kink position of above-mentioned solidification is cut；
(9) dry：Collagent casing for sausages soft sweets after above-mentioned shearing are positioned over desinfection chamber, dried under the conditions of 35-45 DEG C；
(10) pack：Candy after drying is packed as needed, soft sweets finished product is made.
3. the preparation method of a kind of Collagent casing for sausages fruit juice jelly according to claim 2, it is characterised in that described
Gellan gum uses the low-acyl gellan gum sensitive to bivalent cation in water.
A kind of 4. preparation method of Collagent casing for sausages fruit juice jelly according to Claims 2 or 3, it is characterised in that institute
The ordinary tap water immersion of 0.05-0.2 part of metal ion chelation agent of gellan gum deionized water or addition stated, makes gellan gum
Fully hydration.
5. the preparation method of a kind of Collagent casing for sausages fruit juice jelly according to claim 4, it is characterised in that described
Metal ion chelation agent is one kind or several in sodium tripolyphosphate, EDTA-2Na, sodium citrate, calgon, sodium pyrophosphate
Kind.
A kind of 6. preparation method of Collagent casing for sausages fruit juice jelly according to claim 2, it is characterised in that the step
Suddenly the inorganic calcium source of (5) is calcium monohydrogen phosphate, calcium carbonate or calcium chloride.
7. the preparation method of a kind of Collagent casing for sausages fruit juice jelly according to claim 6, it is characterised in that described
Calcium monohydrogen phosphate is 0.01-0.15 part.
8. a kind of Collagent casing for sausages fruit juice jelly according to claim 1, it is characterised in that described fruit juice jelly
Moisture is more than 20%, below Ph4.0, does not melt below 40 DEG C.
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108782929A (en) * | 2018-06-26 | 2018-11-13 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of fruit juice jelly |
| CN109007196A (en) * | 2018-08-10 | 2018-12-18 | 米盈食品科技(苏州)有限公司 | Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle |
| CN109043112A (en) * | 2018-08-30 | 2018-12-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quick-fried pearl and preparation method thereof and food |
| CN110115310A (en) * | 2019-05-10 | 2019-08-13 | 云南省药物研究所 | A kind of new type functional gel soft candy and preparation method thereof |
| CN110250310A (en) * | 2019-06-24 | 2019-09-20 | 仙乐健康科技股份有限公司 | A kind of high-moisture gel candy and preparation method thereof |
| CN111202160A (en) * | 2020-01-15 | 2020-05-29 | 江南大学 | High-adhesiveness collagen casing fruit juice soft sweet and preparation method thereof |
| CN112088966A (en) * | 2019-07-02 | 2020-12-18 | 杭州天琪生物科技有限公司 | Sausage casing ointment soft sweets and preparation method thereof |
| CN112401045A (en) * | 2020-11-10 | 2021-02-26 | 江南大学 | Preparation method of vegetable gum gel soft sweets |
| CN112806461A (en) * | 2021-02-22 | 2021-05-18 | 郭广河 | Composite gel type candy string with handle, candy ball and method for manufacturing candy bar with handle |
| CN114246244A (en) * | 2021-12-29 | 2022-03-29 | 汤臣倍健股份有限公司 | Gel candy and preparation method thereof |
| CN114631587A (en) * | 2022-04-06 | 2022-06-17 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
| CN114845558A (en) * | 2019-12-16 | 2022-08-02 | 博费蒂·迈·麦勒有限公司 | Confectionery product and method of producing the same |
| CN117441867B (en) * | 2023-11-29 | 2024-04-16 | 珠海天禾食品有限公司 | Durian sauce with rich fragrance and preparation method thereof |
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| CN108782929A (en) * | 2018-06-26 | 2018-11-13 | 深圳市安德堂生物科技有限公司 | A kind of preparation method of fruit juice jelly |
| CN109007196A (en) * | 2018-08-10 | 2018-12-18 | 米盈食品科技(苏州)有限公司 | Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle |
| CN109043112A (en) * | 2018-08-30 | 2018-12-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Quick-fried pearl and preparation method thereof and food |
| CN110115310A (en) * | 2019-05-10 | 2019-08-13 | 云南省药物研究所 | A kind of new type functional gel soft candy and preparation method thereof |
| CN110250310A (en) * | 2019-06-24 | 2019-09-20 | 仙乐健康科技股份有限公司 | A kind of high-moisture gel candy and preparation method thereof |
| CN112088966A (en) * | 2019-07-02 | 2020-12-18 | 杭州天琪生物科技有限公司 | Sausage casing ointment soft sweets and preparation method thereof |
| CN114845558A (en) * | 2019-12-16 | 2022-08-02 | 博费蒂·迈·麦勒有限公司 | Confectionery product and method of producing the same |
| CN111202160A (en) * | 2020-01-15 | 2020-05-29 | 江南大学 | High-adhesiveness collagen casing fruit juice soft sweet and preparation method thereof |
| CN112401045A (en) * | 2020-11-10 | 2021-02-26 | 江南大学 | Preparation method of vegetable gum gel soft sweets |
| CN112806461A (en) * | 2021-02-22 | 2021-05-18 | 郭广河 | Composite gel type candy string with handle, candy ball and method for manufacturing candy bar with handle |
| CN114246244A (en) * | 2021-12-29 | 2022-03-29 | 汤臣倍健股份有限公司 | Gel candy and preparation method thereof |
| CN114631587A (en) * | 2022-04-06 | 2022-06-17 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
| CN114631587B (en) * | 2022-04-06 | 2024-03-22 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
| CN117441867B (en) * | 2023-11-29 | 2024-04-16 | 珠海天禾食品有限公司 | Durian sauce with rich fragrance and preparation method thereof |
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Application publication date: 20180323 |