CN108719566A - The sandwich soft sweets of jujube and processing method - Google Patents
The sandwich soft sweets of jujube and processing method Download PDFInfo
- Publication number
- CN108719566A CN108719566A CN201810453470.1A CN201810453470A CN108719566A CN 108719566 A CN108719566 A CN 108719566A CN 201810453470 A CN201810453470 A CN 201810453470A CN 108719566 A CN108719566 A CN 108719566A
- Authority
- CN
- China
- Prior art keywords
- microcapsules
- parts
- jujube
- water
- lactic acid
- 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.)
- Withdrawn
Links
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- 238000003672 processing method Methods 0.000 title abstract description 5
- 240000008866 Ziziphus nummularia Species 0.000 title 1
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 64
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 49
- 241001247821 Ziziphus Species 0.000 claims abstract description 37
- 239000004310 lactic acid Substances 0.000 claims abstract description 32
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 32
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- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims description 3
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- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 claims description 3
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- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 3
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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
- A23G3/34—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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/364—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
-
- 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
- A23G3/366—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 microorganisms, enzymes
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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
- A23G3/364—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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
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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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
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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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
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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
- A23G3/48—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
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- 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 present invention relates to a kind of sandwich soft sweets of jujube and processing method, the sandwich soft sweets of jujube include the component of following parts by weight：Wherein cladding includes：White granulated sugar：30~50 parts, starch syrup：50~70 parts, agar：1~3 part, 0.3~0.5 part of nutrient metal microcapsules, 0.1~0.2 part of lactic acid microcapsules, appropriate amount of water；Core material includes：White granulated sugar：10~30 parts, starch syrup：10~30 parts, pectin：1~3 part, jujube jam：30~50 parts, 0.1~0.3 part of nonmetallic microcapsules, 0.2~0.5 part of anti-corrosion microcapsules, appropriate amount of water.The present invention improves the microstructure of food, except soft sweets texture is changed, improves outside its mechanicalness, moreover it is possible to more polymetallic ore matter nutrient is added in system.The mouthfeel of sandwich soft sweets is adjusted using the acid of lactobacillus-fermented formation.Using nonmetallic microcapsules, the embedding to nonmetallic nutritional ingredient achievees the purpose that improve nutrient content.By adding anti-corrosion microcapsules inside red jujube pulp, have the function that enhance anti-corrosion effect.
Description
Technical field
The invention belongs to field of food, are related to sandwich soft sweets, the sandwich soft sweets of especially a kind of jujube and processing method.
Background technology
Candy is a kind of long-term popular snack food, especially deep to be liked by teen-age.And sandwich soft sweets are even more candy
In a major class.With the improvement of people ' s living standards with the enhancing of health care consciousness, quality requirement of the people to sandwich soft sweets
It is higher and higher, other than considering good taste, more develop to health care food therapy function direction.
The shortcomings that traditional sandwich soft sweets, is as follows：
1, mouthfeel sticks to one's teeth, and lacks flexibility, face shaping flexible type, fails to give consumer good mouthfeel；
2, tart flavour mouthfeel is single；
3, rotten measure is slightly simple.
By retrieval, following related patents are found：
1, sandwich soft sweets with health-care efficacy and preparation method thereof (CN107232382A), include the group of following parts by weight
Point：8-15 parts of konjaku powder, 5-10 parts of gelatin, 1-5 parts of agar, 40-50 parts of xylitol, 1-5 parts of xylo-oligosaccharide, red yeast rice fruit vinegar
0.1-0.5 parts of 10-20 parts, 0.1-0.5 parts of citric acid solution and sodium citrate solution.The invention further relates to one kind having health care work(
The preparation method of the sandwich soft sweets of effect.The nutrition and health care that the sandwich soft sweets with health-care efficacy of the present invention had both improved candy is made
With also bringing unique product special flavour.
2, sandwich soft sweets of a kind of fingered citron and preparation method thereof (CN106538802A), the sandwich soft sweets of fingered citron are coagulated by outer layer
Glue and sandwich composition, it is sandwich to account for the 18%~25% of whole grain soft sweets weight.It is described it is sandwich be fingered citron sauce, containing fingered citron it is fragrant yellow and
Fingered citron fruit juice, weight ratio 1：1~4；The outer layer gel contains the raw material of following parts by weight：4~9 parts of plural gel agent, food
With 65~80 parts of sugar, fingered citron is fragrant 1~4 part yellow, and 0.3~1 part of acid, 0.1~0.5 part of burnishing oil, remaining is water.Work of the present invention
Skill, the carbohydrate gum liquid cooling that vacuum infusion is terminated but after, be added that fingered citron is fragrant yellow and acid is mixed, then through ultrasonic cavitation
Effect and its adjoint mechanical effect of cavitation, fully homogeneous and degassing are complete.
Invention content
It is a kind of in good taste, full of nutrition it is an object of the invention in place of overcome the deficiencies in the prior art, provide, anti-corrosion effect
The sandwich soft sweets of the strong jujube of fruit and processing method.
The technical proposal for solving the technical problem of the invention is：
A kind of sandwich soft sweets of jujube, include the component of following parts by weight：
Wherein cladding includes：White granulated sugar：30~50 parts, starch syrup：50~70 parts, agar：1~3 part, nutrient metal it is micro-
0.3~0.5 part of capsule, 0.1~0.2 part of lactic acid microcapsules, appropriate amount of water；
Core material includes：White granulated sugar：10~30 parts, starch syrup：10~30 parts, pectin：1~3 part, jujube jam：30~
50 parts, 0.1~0.3 part of nonmetallic microcapsules, 0.2~0.5 part of anti-corrosion microcapsules, appropriate amount of water.
Moreover, preparation method is as follows：
(1) core material infusion
After being weighed respectively by formula, part white granulated sugar is sufficiently mixed with pectin first, adds suitable quantity of water, is placed in heating in pot
It dissolves, starch syrup is then added, continuing heating makes liquid glucose boil；Remaining white granulated sugar is added, jujube jam, non-gold is added
Belong to microcapsules, the continuation infusion of anti-corrosion microcapsules, makes sugar concentration up to 75~80%, stop heating, cooling standby；
(2) cladding infusion
After being weighed respectively by formula, agar is soaked in water first and is heated to 80~85 DEG C, so that it is dissolved spare, then
White granulated sugar used in formula is added suitable quantity of water, heats and dissolves in pot, is filtered with 80~100 mesh screens, removes impurity；Again
Filtered liquid glucose pours into pot, continues ebuillition of heated, pours into the agar dissolved, and infusion to liquid glucose temperature is added and forms sediment up to 105 DEG C
Pulverized sugar slurry, nutrient metal microcapsules, lactic acid microcapsules, stir evenly, and continuing heating makes sugared concentration up to 75%, stops heating, waits for
Liquid glucose is cooled to 80 DEG C or so, carries out pouring disk；
(3) disk, condensation, stripping and slicing are poured
Boiled core material pours disk with cladding cooperation, and levels are cladding, and centre is core material, waits for condensation as stable glue
After solidifying body, stripping and slicing is carried out；
(4) dry, packaging.
Moreover, the preparation method of the nutrient metal microcapsules is：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：0.5~1 is dissolved in water, 7~8U/gSPI enzyme additive amounts, under stirring condition
80 DEG C of heating temperatures, after ten minutes starch soybean protein mixed gel obtained；
Second step：Soy protein gel is prepared, soybean protein is dissolved in water, 6~7U/gSPI enzyme additive amounts, stirring condition
Lower 80 DEG C of heating temperatures, after ten minutes soy protein gel obtained；
(2) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 4min, opens valve pressure release, takes out swelling granular, if there is compared with
Bulky grain needs to be crushed, and forms the particle of 0.5mm, is full of hole inside particle；
(3) 5~6 parts of extracting lactic acid calcium, 2~4 parts of calcium gluconate, 0.3~0.5 part of zinc gluconate, iron-dextrin
0.04~0.06 part of mixed dissolution is made into composite nutrient-fluid in suitable quantity of water.
(4) swelling granular is immersed in step (3) composite nutrient-fluid, by nutritional ingredient load to swelling granular surface with
And in internal reticular structure, impregnate 10 minutes, takes out drying.
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
At irregular enwrapped granule, nutrient metal microcapsules are obtained, it is spare.
Moreover, the preparation method of the lactic acid microcapsules is：
First lactobacillus plantarum is activated, by 35~37 DEG C of anaerobism trainings of strain access MRS fluid nutrient mediums after activation
It supports, after the lactic acid bacteria in stationary phase of culture gained is centrifuged, abandons supernatant, collect thalline, use 0.9g/100mL
Sterile saline is washed, and is centrifuged again, abandons supernatant, collects bacterium mud, and collecting obtained bacterium mud, to be added to sodium alginate molten
In liquid, it is uniformly mixed, obtains lactic acid bacteria and sodium alginate mixed liquor, dissolved with 1% glacial acetic acid and be diluted to certain density chlorine
Change calcium solution, weigh suitable chitosan, be added in above-mentioned calcium chloride solution, adjusts the pH value of chitosan solution to 5~6,
The mixed liquor of lactic acid bacteria, milk powder and sodium alginate is added dropwise to syringe in chitosan-calcium chloride solution dropwise and is formed a film
Reaction stands, microcapsules is collected by filtration, with the brine microballoon of sterilizing to get lactic acid slow-release microcapsule, wherein lactic acid
Bacterium, milk powder mass ratio 1:1,1~2g/100mL of lactic acid bacteria, 2~3g/100mL of sodium alginate concentration, chitosan concentration 0.5
~1g/100mL, calcium chloride concentration are 1~3g/100mL.
Moreover, the preparation method of the nonmetallic microcapsules is：
(1) walnut oil 10-20 parts, multivitamin is 1-2 parts total, a variety of amino acid are 1-2 parts total, 1~2 part of protein,
1~3 part of dietary fiber, all the components are mixed in vegetable oil, form uniform complex；
(2) preparation of soy protein gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to 5-
The soy bean proteinous soln of 10%w/w, 6.5U/gSPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition are made after ten minutes
Soy protein gel；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package lotus to it
It carries, forms complex hydrogel；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically
Steps are as follows：
1. the configuration of solution：A certain amount of sodium alginate is weighed, a concentration of 1-2% is multiple gradual on a small quantity to be dissolved in distilled water
In；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through high frequency vibrating
The 300 μm of concentric nozzles swung form microcapsules, and microcapsules scattering is cured in a concentration of 1.5%-2.5%CaCl2 solution,
Cured stir speed (S.S.) is 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Nonmetallic nutritional granular is made after 10h, it is spare.
Moreover, the preparation method of the anti-corrosion microcapsules is：A certain amount of sodium alginate and calcium chloride are dissolved respectively
2%w/v sodium alginate solns, 2%w/v calcium chloride solutions are made in deionized water, 0.1% is added in sodium alginate soln
W/v lysozymes, 0.1%w/v tweens and 0.1%w/v monoglycerides, ultrasonic homogeneous 15min form oil-in-water emulsion, magnetic agitation
It is lower that emulsification system extrusion is added dropwise in calcium chloride solution with syringe, it is immediately generated calcium alginate gel, is added dropwise, after
After 30~40min of continuous stirring, cleaned three times with deionized water, room temperature is dried, and anti-corrosion microcapsules are obtained.
Moreover, the preparation method of the jujube jam is：The jujube that fresh, fragrance is dense, softens through after-ripening is selected, is removed
Disease pest hinders decayed fruit, and silt, the dirt of fruit surface are rinsed out with circulating water, is crushed the jujube after stoning rapidly with crusher
At fritter, then beater is beaten, and after residue is removed in filtering, is concentrated, when being concentrated into soluble solid and reaching fit value,
Stopping heating taking the dish out of the pot spare.
The advantages and positive effects of the present invention are：
1, the present invention improves the microstructure of food, by adding Soy Protein-Based Hydrogel system except change is soft
Saccharic structure, is improved outside its mechanicalness, moreover it is possible to more polymetallic ore matter nutrient is added in system.
2, for the present invention by the way that lactic acid microcapsules are added in skin material, the acid formed using lactobacillus-fermented is sandwich soft to adjust
The mouthfeel of sugar.In addition, lactic acid bacteria has bacteria resistance function, other bacteriostatic agents can be substituted.
3, nutrition content declines therewith after jujube mashing, causes the sandwich soft sweets nutritional ingredient of tradition relatively low.Using non-
Metal microcapsules, the embedding to nonmetallic nutritional ingredient achieve the purpose that improve nutrient content.
4, the present invention has the function that enhance anti-corrosion effect by adding anti-corrosion microcapsules inside red jujube pulp.Pass through packet
The technology of burying has no effect on the flavor of sandwich soft sweets.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited with this.
Embodiment 1：
A kind of sandwich soft sweets of jujube, include the component of following parts by weight：
Wherein cladding includes：White granulated sugar：40 parts, starch syrup：60 parts, agar：2 parts, 0.3 part of nutrient metal microcapsules,
0.1 part of lactic acid microcapsules, appropriate amount of water；
Core material includes：White granulated sugar：20 parts, starch syrup：20 parts, pectin：2 parts, jujube jam：40 parts, nonmetallic micro- glue
0.1 part of capsule, 0.2 part of anti-corrosion microcapsules, appropriate amount of water.
Preparation method is as follows：
(1) core material infusion
After being weighed respectively by formula, part white granulated sugar is sufficiently mixed with pectin first, adds suitable quantity of water, is placed in heating in pot
It dissolves, starch syrup is then added, continuing heating makes liquid glucose boil；Remaining white granulated sugar is added, jujube jam, non-gold is added
Belong to microcapsules, the continuation infusion of anti-corrosion microcapsules, makes sugar concentration up to 80%, stop heating, cooling standby；
(2) cladding infusion
After being weighed respectively by formula, agar is soaked in water first and is heated to 85 DEG C, so that it is dissolved spare, then with
White granulated sugar used in side adds suitable quantity of water, heats and dissolves in pot, is filtered with 100 mesh screens, removes impurity；Again filtered
Liquid glucose pours into pot, continue ebuillition of heated, pour into the agar dissolved, infusion to liquid glucose temperature up to 105 DEG C, addition starch syrup,
Nutrient metal microcapsules, lactic acid microcapsules, stir evenly, and continuing heating makes sugared concentration up to 75%, stops heating, waits for that liquid glucose cools down
To 80 DEG C or so, carry out pouring disk；
(3) disk, condensation, stripping and slicing are poured
Boiled core material pours disk with cladding cooperation, and levels are cladding, and centre is core material, waits for condensation as stable glue
After solidifying body, stripping and slicing is carried out；
(4) dry, packaging.
The preparation method of the nutrient metal microcapsules is：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：1 is dissolved in water, 7.8U/gSPI enzyme additive amounts, and lower 80 DEG C of stirring condition adds
Hot temperature, after ten minutes starch soybean protein mixed gel obtained；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6.5U/gSPI enzyme additive amounts, under stirring condition
80 DEG C of heating temperatures, after ten minutes soy protein gel obtained；
(2) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, is steamed
Steam pipe road is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 4min, opens valve pressure release, takes out swelling granular, if there is compared with
Bulky grain needs to be crushed, and forms the particle of 0.5mm, is full of hole inside particle；
(3) 5 parts of extracting lactic acid calcium, 4 parts of calcium gluconate, 0.3 part of zinc gluconate, 0.04 part of mixed dissolution of iron-dextrin
In suitable quantity of water, it is made into composite nutrient-fluid.
(4) swelling granular is immersed in step (3) composite nutrient-fluid, by nutritional ingredient load to swelling granular surface with
And in internal reticular structure, impregnate 10 minutes, takes out drying.
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, dry after stirring, shape
At irregular enwrapped granule, nutrient metal microcapsules are obtained, it is spare.
The preparation method of the lactic acid microcapsules is：
First lactobacillus plantarum is activated, by 35~37 DEG C of anaerobism trainings of strain access MRS fluid nutrient mediums after activation
It supports, after the lactic acid bacteria in stationary phase of culture gained is centrifuged, abandons supernatant, collect thalline, use 0.9g/100mL
Sterile saline is washed, and is centrifuged again, abandons supernatant, collects bacterium mud, and collecting obtained bacterium mud, to be added to sodium alginate molten
In liquid, it is uniformly mixed, obtains lactic acid bacteria and sodium alginate mixed liquor, dissolved with 1% glacial acetic acid and be diluted to certain density chlorine
Change calcium solution, weigh suitable chitosan, be added in above-mentioned calcium chloride solution, adjusts the pH value of chitosan solution to 5.5, incite somebody to action
The mixed liquor of lactic acid bacteria, milk powder and sodium alginate, which is added dropwise to syringe dropwise in chitosan-calcium chloride solution, form a film instead
It answers, stands, microcapsules are collected by filtration, with the brine microballoon of sterilizing to get lactic acid slow-release microcapsule, wherein lactic acid
Bacterium, milk powder mass ratio 1:1, lactic acid bacteria 1.5g/100mL, sodium alginate concentration 2.5g/100mL, chitosan concentration 0.8g/
100mL, calcium chloride concentration 2g/100mL.
The preparation method of the nonmetallic microcapsules is：
(1) totally 2 parts of 15 parts of walnut oil, multivitamin, totally 2 parts of a variety of amino acid, 2 parts of protein, dietary fiber 3
Part, all the components are mixed in vegetable oil, uniform complex is formed；
(2) preparation of soy protein gel：Soybean protein is scattered in deionized water, 3h is stirred, is configured to 10%w/w
Soy bean proteinous soln, 6.5U/gSPI enzyme additive amounts, stirring condition descends 80 DEG C of pre-heating temperatures soybean egg obtained after ten minutes
White gel；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package lotus to it
It carries, forms complex hydrogel；
(4) the complex hydrogel prepared with step (3) is core material, and sodium alginate is that wall material prepares microcapsules, specifically
Steps are as follows：
1. the configuration of solution：Weigh a certain amount of sodium alginate, a concentration of 2%, it is a small amount of multiple gradual to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument
Device；
3. sampling：100mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while into
Sample；
5. being granulated：On-load voltage 3000V, adjusting frequency are 650Hz, and wall material and core material is made to pass through 300 μm of the higher-order of oscillation
Concentric nozzle forms microcapsules, and microcapsules are scattered in a concentration of 2%CaCl2Cured in solution, cured stir speed (S.S.) is
60%, hardening time 30min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-
Nonmetallic nutritional granular is made after 10h, it is spare.
The preparation method of the anti-corrosion microcapsules is：By a certain amount of sodium alginate and calcium chloride be dissolved separately in from
2%w/v sodium alginate solns, 2%w/v calcium chloride solutions are made in sub- water, it is molten that 0.1%w/v is added in sodium alginate soln
Bacterium enzyme, 0.1%w/v tweens and 0.1%w/v monoglycerides, ultrasonic homogeneous 15min form oil-in-water emulsion, note are used under magnetic agitation
Emulsification system extrusion is added dropwise in calcium chloride solution by emitter, is immediately generated calcium alginate gel, is added dropwise, continues to stir
It after 30min, is cleaned three times with deionized water, room temperature is dried, and anti-corrosion microcapsules are obtained.
The preparation method of the jujube jam is：Select the jujube that fresh, fragrance is dense, softens through after-ripening, remove disease pest,
Hinder decayed fruit, silt, the dirt of fruit surface are rinsed out with circulating water, is broken into the jujube after stoning rapidly with crusher small
Block, then beater be beaten, after residue is removed in filtering, concentrated, when being concentrated into soluble solid and reaching fit value, stopped
Heating takes the dish out of the pot spare.
Embodiment 2：
A kind of sandwich soft sweets of jujube, include the component of following parts by weight：
Wherein cladding includes：White granulated sugar：40 parts, starch syrup：60 parts, agar：2 parts, 0.4 part of nutrient metal microcapsules,
0.2 part of lactic acid microcapsules, appropriate amount of water；
Core material includes：White granulated sugar：20 parts, starch syrup：20 parts, pectin：2 parts, jujube jam：40 parts, nonmetallic micro- glue
0.2 part of capsule, 0.3 part of anti-corrosion microcapsules, appropriate amount of water.
The preparation method is the same as that of Example 1.
Embodiment 3：
A kind of sandwich soft sweets of jujube, include the component of following parts by weight：
Wherein cladding includes：White granulated sugar：40 parts, starch syrup：60 parts, agar：2 parts, 0.5 part of nutrient metal microcapsules,
0.2 part of lactic acid microcapsules, appropriate amount of water；
Core material includes：White granulated sugar：20 parts, starch syrup：20 parts, pectin：2 parts, jujube jam：40 parts, nonmetallic micro- glue
0.3 part of capsule, 0.3 part of anti-corrosion microcapsules, appropriate amount of water.
The preparation method is the same as that of Example 1.
Ingredient is as shown in the table in finished product detection
| Ingredient | Calcium | Zinc | Iron | Vitamin | Amino acid | Fiber |
| Embodiment 1 | 0.356mg/g | 0.111mg/g | 0.0065mg/g | 0.025mg/g | 0.003mg/g | 0.12mg/g |
| Embodiment 2 | 0.459mg/g | 0.144mg/g | 0.00845mg/g | 0.047mg/g | 0.005mg/g | 0.23mg/g |
| Embodiment 3 | 0.569mg/g | 0.177mg/g | 0.0105mg/g | 0.072mg/g | 0.009mg/g | 0.35mg/g |
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to the protection of the present invention
Range.
Claims (7)
1. a kind of sandwich soft sweets of jujube, include the component of following parts by weight：
Wherein cladding includes：White granulated sugar：30~50 parts, starch syrup：50~70 parts, agar：1~3 part, nutrient metal microcapsules
0.3~0.5 part, 0.1~0.2 part of lactic acid microcapsules, appropriate amount of water；
Core material includes：White granulated sugar：10~30 parts, starch syrup：10~30 parts, pectin：1~3 part, jujube jam：30~50 parts,
0.1~0.3 part of nonmetallic microcapsules, 0.2~0.5 part of anti-corrosion microcapsules, appropriate amount of water.
2. the sandwich soft sweets of jujube according to claim 1, it is characterised in that：Preparation method is as follows：
(1) core material infusion
After being weighed respectively by formula, part white granulated sugar is sufficiently mixed with pectin first, adds suitable quantity of water, it is molten to be placed in heating in pot
Change, starch syrup is then added, continuing heating makes liquid glucose boil；It adds remaining white granulated sugar, jujube jam, nonmetallic is added
Microcapsules, anti-corrosion microcapsules continue infusion, make sugar concentration up to 75~80%, stop heating, cooling standby；
(2) cladding infusion
After being weighed respectively by formula, agar is soaked in water first and is heated to 80~85 DEG C, so that it is dissolved spare, then with
White granulated sugar used in side adds suitable quantity of water, heats and dissolves in pot, is filtered with 80~100 mesh screens, removes impurity；Again filtering
Liquid glucose afterwards pours into pot, continues ebuillition of heated, pours into the agar dissolved, and starch sugar is added up to 105 DEG C in infusion to liquid glucose temperature
Slurry, nutrient metal microcapsules, lactic acid microcapsules, stir evenly, and continuing heating makes sugared concentration up to 75%, stops heating, waits for liquid glucose
80 DEG C or so are cooled to, carries out pouring disk；
(3) disk, condensation, stripping and slicing are poured
Boiled core material pours disk with cladding cooperation, and levels are cladding, and centre is core material, waits for condensation as stable gel
Afterwards, stripping and slicing is carried out；
(4) dry, packaging.
3. the sandwich soft sweets of jujube according to claim 1 or 2, it is characterised in that：The system of the nutrient metal microcapsules
Preparation Method is：
(1) gel is prepared：
The first step：Soybean protein：Starch=1：0.5~1 is dissolved in water, 7~8U/g SPI enzyme additive amounts, lower 80 DEG C of stirring condition
Heating temperature, after ten minutes starch soybean protein mixed gel obtained；
Second step：Prepare soy protein gel, soybean protein is dissolved in water, 6~7U/g SPI enzyme additive amounts, 80 under stirring condition
DEG C heating temperature, after ten minutes soy protein gel obtained；
(2) low temperature expanding：Mixed gel is sent into puffing can container, air compressor pressurization is reached into 0.5Mpa, steam pipe
Road is passed through hot steam, and swelling temperature is 80 DEG C, after keeping 4min, opens valve pressure release, swelling granular is taken out, if there is larger
Grain needs to be crushed, and forms the particle of 0.5mm, is full of hole inside particle；
(3) 5~6 parts of extracting lactic acid calcium, 2~4 parts of calcium gluconate, 0.3~0.5 part of zinc gluconate, iron-dextrin 0.04~
0.06 part of mixed dissolution is made into composite nutrient-fluid in suitable quantity of water.
(4) swelling granular is immersed in step (3) composite nutrient-fluid, nutritional ingredient is loaded into swelling granular surface and interior
It in the reticular structure in portion, impregnates 10 minutes, takes out drying.
(5) secondary roller coating：Particle of the step (4) after dry is immersed in soy protein gel, it is dry after stirring, it is formed not
The enwrapped granule of rule, obtains nutrient metal microcapsules, spare.
4. the sandwich soft sweets of jujube according to claim 1 or 2, it is characterised in that：The preparation side of the lactic acid microcapsules
Method is：
First lactobacillus plantarum is activated, the strain after activation is accessed into MRS 35~37 DEG C of Anaerobic culturels of fluid nutrient medium, it will
After the lactic acid bacteria in stationary phase of culture gained is centrifuged, supernatant is abandoned, collects thalline, it is sterile with 0.9g/100m L
Brine centrifuges again, abandons supernatant, collects bacterium mud, will collect obtained bacterium mud and is added in sodium alginate soln,
It is uniformly mixed, obtains lactic acid bacteria and sodium alginate mixed liquor, dissolved with 1% glacial acetic acid and be diluted to certain density calcium chloride and is molten
Liquid weighs suitable chitosan, is added in above-mentioned calcium chloride solution, adjusts the p H values of chitosan solution to 5~6, by lactic acid
The mixed liquor of bacterium, milk powder and sodium alginate is added dropwise to syringe in chitosan-calcium chloride solution and carries out film formation reaction dropwise, quiet
It sets, microcapsules is collected by filtration, with the brine microballoon of sterilizing to get lactic acid slow-release microcapsule, wherein lactic acid bacteria, milk powder
Mass ratio 1:1,1~2g/100mL of lactic acid bacteria, 2~3g/100mL of sodium alginate concentration, chitosan concentration are 0.5~1g/
100mL, calcium chloride concentration are 1~3g/100mL.
5. the sandwich soft sweets of jujube according to claim 1 or 2, it is characterised in that：The preparation of the nonmetallic microcapsules
Method is：
(1) walnut oil 10-20 parts, multivitamin is 1-2 parts total, a variety of amino acid are 1-2 parts total, 1~2 part of protein, diet
1~3 part of fiber, all the components are mixed in vegetable oil, form uniform complex；
(2) preparation of soy protein gel：Soybean protein is scattered in deionized water, 3-5h is stirred, is configured to 5-10%w/w
Soy bean proteinous soln, 6.5U/g SPI enzyme additive amounts, the lower 80 DEG C of pre-heating temperatures of stirring condition soybean obtained after ten minutes
Protein gel；
(3) complex of step 1 is added in the soy protein gel of step (2), gel is made to carry out package load, shape to it
At complex hydrogel；
(4) for the complex hydrogel prepared with step (3) for core material, sodium alginate is that wall material prepares microcapsules, specific steps
It is as follows：
1. the configuration of solution：A certain amount of sodium alginate is weighed, a concentration of 1-2% is multiple gradual on a small quantity to be dissolved in distilled water；
2. being vented：It transfers the solution into glass bomb, the air in solution is excluded using ultrasonic wave, is connected to instrument；
3. sampling：50-100mL hydrogels are drawn with threaded syringe, are connected to instrument；
4. adjusting pressure：Air pump is opened, adjusting inlet pressure can be flowed continually out up to sodium alginate soln, while sample introduction；
5. being granulated：On-load voltage 2000-4000V, adjusting frequency are 620-720Hz, and wall material and core material is made to pass through the higher-order of oscillation
300 μm of concentric nozzles form microcapsules, and microcapsules are scattered in a concentration of 1.5%-2.5%CaCl2Cured in solution, is cured
Stir speed (S.S.) be 50-70%, hardening time 30-50min；
6. finished product：Sample is obtained by filtration, the raffinate of sample surfaces is repeatedly rinsed with deionized water, through vacuum freeze drying 8-10h
Nonmetallic nutritional granular is made afterwards, it is spare.
6. the sandwich soft sweets of jujube according to claim 1 or 2, it is characterised in that：The preparation side of the anti-corrosion microcapsules
Method is：A certain amount of sodium alginate and calcium chloride are dissolved separately in deionized water, 2%w/v sodium alginate solns, 2% is made
It is mono- sweet that 0.1%w/v lysozymes, 0.1%w/v tweens and 0.1%w/v is added in w/v calcium chloride solutions in sodium alginate soln
Ester, ultrasonic homogeneous 15min form oil-in-water emulsion, squeeze out the emulsification system with syringe under magnetic agitation and be added dropwise to chlorination
In calcium solution, it is immediately generated calcium alginate gel, is added dropwise, after continuing 30~40min of stirring, three are cleaned with deionized water
Time, room temperature is dried, and anti-corrosion microcapsules are obtained.
7. the sandwich soft sweets of jujube according to claim 1 or 2, it is characterised in that：The preparation method of the jujube jam
For：The jujube that fresh, fragrance is dense, softens through after-ripening is selected, removes disease pest, hinder decayed fruit, fruit surface is rinsed out with circulating water
Jujube after stoning is broken into rapidly fritter by silt, dirt with crusher, and then beater is beaten, after residue is removed in filtering,
Concentrated, when being concentrated into soluble solid and reaching fit value, stop heating taking the dish out of the pot it is spare.
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| CN110012961A (en) * | 2019-04-09 | 2019-07-16 | 江西齐云山食品有限公司(江西省南酸枣工程技术研究中心) | A kind of sandwich soft sweets of Spondias axillaris and preparation method thereof |
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