CN108813069A - Bionical fruit juice jelly of a kind of alginate coating and preparation method thereof - Google Patents
Bionical fruit juice jelly of a kind of alginate coating and preparation method thereof Download PDFInfo
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- CN108813069A CN108813069A CN201810566424.2A CN201810566424A CN108813069A CN 108813069 A CN108813069 A CN 108813069A CN 201810566424 A CN201810566424 A CN 201810566424A CN 108813069 A CN108813069 A CN 108813069A
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- Prior art keywords
- alginate
- fruit juice
- bionical
- parts
- coated
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Links
- 235000010443 alginic acid Nutrition 0.000 title claims abstract description 81
- 229920000615 alginic acid Polymers 0.000 title claims abstract description 81
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 title claims abstract description 77
- 229940072056 alginate Drugs 0.000 title claims abstract description 77
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 58
- 235000015110 jellies Nutrition 0.000 title claims abstract description 45
- 239000008274 jelly Substances 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 238000000576 coating method Methods 0.000 title claims abstract description 17
- 239000011248 coating agent Substances 0.000 title claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 51
- 239000000499 gel Substances 0.000 claims abstract description 36
- 239000011265 semifinished product Substances 0.000 claims abstract description 33
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 27
- 229930006000 Sucrose Natural products 0.000 claims abstract description 27
- 239000005720 sucrose Substances 0.000 claims abstract description 27
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 239000002253 acid Substances 0.000 claims abstract description 17
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000011575 calcium Substances 0.000 claims abstract description 15
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 15
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 9
- 239000002775 capsule Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 32
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 150000001720 carbohydrates Chemical class 0.000 claims description 25
- 235000014633 carbohydrates Nutrition 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000003292 glue Substances 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 17
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 16
- 235000011869 dried fruits Nutrition 0.000 claims description 16
- 235000010413 sodium alginate Nutrition 0.000 claims description 16
- 239000000661 sodium alginate Substances 0.000 claims description 16
- 229940005550 sodium alginate Drugs 0.000 claims description 16
- 229960005069 calcium Drugs 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 10
- 239000001527 calcium lactate Substances 0.000 claims description 10
- 229960002401 calcium lactate Drugs 0.000 claims description 10
- 235000011086 calcium lactate Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 8
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 8
- 240000006365 Vitis vinifera Species 0.000 claims description 8
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 235000010419 agar Nutrition 0.000 claims description 6
- 239000001506 calcium phosphate Substances 0.000 claims description 6
- 159000000007 calcium salts Chemical group 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 claims description 6
- 229940078499 tricalcium phosphate Drugs 0.000 claims description 6
- 229910000391 tricalcium phosphate Inorganic materials 0.000 claims description 6
- 235000019731 tricalcium phosphate Nutrition 0.000 claims description 6
- 235000010408 potassium alginate Nutrition 0.000 claims description 5
- 239000000737 potassium alginate Substances 0.000 claims description 5
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims description 5
- 235000004936 Bromus mango Nutrition 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 4
- 240000009088 Fragaria x ananassa Species 0.000 claims description 4
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 4
- 240000007228 Mangifera indica Species 0.000 claims description 4
- 235000014826 Mangifera indica Nutrition 0.000 claims description 4
- 235000009184 Spondias indica Nutrition 0.000 claims description 4
- 239000004227 calcium gluconate Substances 0.000 claims description 4
- 229960004494 calcium gluconate Drugs 0.000 claims description 4
- 235000013927 calcium gluconate Nutrition 0.000 claims description 4
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 claims description 4
- 244000144730 Amygdalus persica Species 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 3
- 235000012907 honey 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
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000001110 calcium chloride Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 2
- 229960002713 calcium chloride Drugs 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 229940032147 starch Drugs 0.000 claims description 2
- 241001474374 Blennius Species 0.000 claims 2
- NEEHYRZPVYRGPP-IYEMJOQQSA-L calcium gluconate Chemical compound [Ca+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O NEEHYRZPVYRGPP-IYEMJOQQSA-L 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000010410 calcium alginate Nutrition 0.000 abstract 1
- 229960002681 calcium alginate Drugs 0.000 abstract 1
- 239000000648 calcium alginate Substances 0.000 abstract 1
- 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 abstract 1
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 239000012528 membrane Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000002386 leaching Methods 0.000 description 4
- 239000001630 malic acid Substances 0.000 description 4
- 235000011090 malic acid Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000013580 sausages Nutrition 0.000 description 3
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 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 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 108010025899 gelatin film Proteins 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 238000005342 ion exchange Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000010489 acacia gum Nutrition 0.000 description 1
- 239000001785 acacia senegal l. willd gum Substances 0.000 description 1
- -1 alginic acid Salt Chemical class 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 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 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of alginates to be coated bionical fruit juice jelly and preparation method thereof, belongs to technical field of food preparation.It includes raw material in parts by weight：90~98 parts of gel soft candy semi-finished product, 2~8 parts of alginate, 2~10 parts of sucrose, 3~5 parts of calcium agent, acid 0.1~0.5 part；One layer of smooth, bright plant edibility coating is formed on fruit juice jelly surface by capsule technique.Alginate of the present invention is coated bionical fruit juice jelly, not only there is good elasticity, toughness and chewiness, its appearance in terms of color, brightness is more delicious tempting, soft sweets especially of the present invention have the natural fruity and shape close with true fruit, the coating membrane being formed simultaneously is a kind of Calcium alginate film of health, meets the demand that consumer pursues healthy food.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation of soft sweets more particularly to a kind of alginic acid
Salt is coated bionical fruit juice jelly and preparation method thereof.
Background technique
Currently, soft sweets are many kinds of in the market, a portion soft sweets have coating, what a part of soft sweets were not coated, and
The latter's soft sweets are easy adhesion, therefore, occur coating fruit juice jelly in the prior art, as CN106819330A discloses a seed pod
Juice soft sweets and preparation method thereof prepare raw material and include gel soft candy semi-finished product, white granulated sugar, powdered glucose, Arabic gum and answer
Close fruit glaze agent, wherein gel soft candy semi-finished product are made of dried fruit juice, white granulated sugar and coagulator, are wrapped on fruit juice jelly surface
Wrap up in one layer of sugar-coat thrown with powdered glucose and carbohydrate gum.
In addition to above-mentioned coating, also some coatings are Collagent casing for sausages in the prior art, however, due to Collagent casing for sausages
Transparency is not high, while there are certain security risks for the collagen of animal origin.
Summary of the invention
In order to solve above-mentioned defect existing in the prior art, the application task first is that proposing a kind of alginate packet
The bionical fruit juice jelly of clothing uses alginate and calcium ion generation ion exchange to generate edible gel film and be used as and is coated,
It is a kind of good material of envelope, and fruit juice jelly chewing is flexible, shape is true to nature, bionical effect is good.
Its technical solution includes：
A kind of bionical fruit juice jelly of alginate coating, in parts by weight comprising following raw materials：
90~98 parts of gel soft candy semi-finished product, 2~8 parts of alginate, 2~10 parts of sucrose, 3~5 parts of calcium agent, acid
0.1~0.5 part；
The gel soft candy semi-finished product in parts by weight, including 25~45 parts of dried fruit juice, 9~15 parts of carbohydrate, solidification
10~20 parts of agent.
As a preferred solution of the present invention, the alginate is sodium alginate or potassium alginate.
As another preferred embodiment of the invention, the calcium agent is calcium gluconate or calcium lactate.
Further, the acid is citric acid or glucolactone.
Further, the dried fruit juice is selected from orange taste fruit powder, grape flavor fruit powder, mango taste fruit powder, strawberry flavor fruit powder, blueness
One of grape taste fruit powder, honey peach taste fruit powder, apple aroma fruit powder, banana flavor fruit powder, haw taste fruit powder.
Further, the coagulator is in sodium alginate, pectin, agar, converted starch, tricalcium phosphate, calcium lactate
It is one or more.
Another task of the invention is to provide the preparation method that above-mentioned alginate is coated bionical fruit juice jelly, specific to wrap
Include following steps：
A prepares gel soft candy semi-finished product,
Water mixing is added into the dried fruit juice, then sequentially adds carbohydrate and coagulator, heats and stir evenly obtained
Molten sugar gel；
It is 70~80 DEG C in temperature for the molten sugared gel to boil 30~40 minutes, until the molten carbohydrate gum liquid of gained is slightly flexible
Until；
The molten carbohydrate gum liquid is poured into mold, demoulds, and the loose sucrose grain in its surface is sifted out, is coagulated after cooling
Glue soft sweets semi-finished product；
B prepares alginate glue,
Water mixing is added into the alginate, then sequentially adds sucrose, calcium agent and acid, stirs evenly obtained
Alginate glue；
C prepares alginate and is coated bionical fruit juice jelly,
Using capsule shaping technique, the gel soft candy semi-finished product are uniformly sprinkled into the alginate glue, are soaked
5~8min is steeped, alginate coating is formed；
It will be pulled out containing the bionical fruit juice jelly pearl that alginate is coated, be put into solidify liquid solidify rapidly, be obtained by filtration
Alginate is coated the bionical wet soft sweets of fruit juice；
The bionical wet soft sweets of fruit juice of alginate coating are dried soft to get the bionical fruit juice of alginate coating
Sugar.
Preferably, in step c, the solidify liquid is acid calcium solution, in the acidity calcium solution, according to quality percentage
Number meter, is made of calcium salt, acid and water, wherein calcium salt 5~15%, acid 0.1~0.5%, surplus is water.
Preferably, the calcium salt is one or more of food-grade calcium chloride, calcium gluconate, calcium lactate.
Preferably, in step c, curing time is 5~10min.
Compared with prior art, the present invention selects water-soluble alginate, alginate such as sea in the selection of raw material
Mosanom, which encounters calcium ion, can occur rapidly ion exchange, generate edible gel film, be a kind of good material of envelope.
In preparation method, using the coat of the bionical fruity sugar of alginate film production, it can prevent fruity sugar from storing
Process mesocuticle adhesion.
Using the coat of the bionical fruity sugar of alginate film production, no matter from mouthfeel or safe and healthy angle is better than
The existing product that bionical fruity sugar is made of Collagent casing for sausages.
On the whole, alginate prepared by the present invention is coated bionical fruit juice jelly, with interest, and health, beauty
It sees, meets the demand of market development.
Specific embodiment
The invention proposes a kind of alginates to be coated bionical fruit juice jelly and preparation method thereof, of the invention excellent in order to make
Point, technical solution are clearer, clear, elaborate combined with specific embodiments below to the present invention.
Raw material needed for the present invention can be bought by commercial channel and be obtained.
Embodiment 1：
Raw material proportioning：93 parts of gel soft candy semi-finished product, 2 parts of sodium alginate, 2 parts of sucrose, 3 parts of gluconic acid- ca, malic acid
0.4 part.
In gel soft candy semi-finished product：35 parts of strawberry flavor dried fruit juice, 10 parts of sucrose, 15 parts of coagulator (7 parts of pectin, alginic acid
1 part of sodium, 3 parts of agar, 4 parts of tricalcium phosphate).
Sodium alginate viscosity is 650mPa.s, G/M 0.9.
Using above-mentioned raw materials, prepares alginate and be coated bionical fruit juice jelly, preparation method is specially：
(1) preparation of gel soft candy semi-finished product：
1. by strawberry flavor dried fruit juice and water in mass ratio 1:Sucrose is added after 2 mixing and coagulator, heating stirring are uniformly made
Obtain molten carbohydrate gum liquid；
2. molten carbohydrate gum liquid is boiled 35 minutes at 75 DEG C, until molten carbohydrate gum liquid is slightly flexible；
3. molten carbohydrate gum liquid is poured into mold, demould after cooling, sieves the loose sucrose grain in surface through automatic vibration sieve
Out, gel soft candy semi-finished product are obtained；
(2) preparation of alginate glue
By above-mentioned sodium alginate (2 parts) and water according to mass ratio 1:Sucrose (2 parts) and malic acid (0.4 is added after 100 mixing
Part), stir evenly obtained glue；
(3) alginate is coated the preparation of bionical fruit juice jelly
1. capsule shaping technology is utilized, in the alginate composite glue solution that gel soft candy semi-finished product are uniformly sprinkled into, leaching
8min is steeped, alginate coating is formed；Then it will pull out, be put into rapidly solid containing the bionical fruit juice jelly pearl that alginate is coated
Change in liquid and solidify 8min, alginate is obtained by filtration and is coated the bionical wet soft sweets of fruit juice；
2. the obtained wet soft sweets of bionical fruit juice are dried and are coated bionical fruit juice jelly to get alginate.
Solidify liquid is acid calcium solution, the raw material including following mass percent：
3 parts of gluconic acid- ca；
0.1 part of surplus of citric acid is water.
Drying temperature is 68 DEG C, humidity 60,30min.
Embodiment 2：
Raw material proportioning：90 parts of gel soft candy semi-finished product, 5 parts of potassium alginate, 2 parts of sucrose, 5 parts of gluconic acid- ca, malic acid
0.2 part.
Gel soft candy semi-finished product include the raw material of following parts by weight：35 parts of mango taste dried fruit juice, 10 parts of sucrose, coagulator
15 parts (7 parts of pectin, 1 part of sodium alginate, 3 parts of agar, 4 parts of tricalcium phosphate).
Potassium alginate viscosity is 650mPa.s, G/M 0.9.
Using above-mentioned raw materials, prepares alginate and be coated bionical fruit juice jelly, preparation method is specially：
(1) preparation of gel soft candy semi-finished product：
1. by mango taste dried fruit juice and water in mass ratio 1:Sucrose is added after 2 mixing and coagulator, heating stirring are uniformly made
Obtain molten carbohydrate gum liquid；
2. molten carbohydrate gum liquid is boiled 35 minutes at 75 DEG C, until molten carbohydrate gum liquid is slightly flexible；
3. molten carbohydrate gum liquid is poured into mold, demould after cooling, sieves the loose sucrose grain in surface through automatic vibration sieve
Out, gel soft candy semi-finished product are obtained.
(2) preparation of alginate glue
By potassium alginate (5 parts) and water according to mass ratio 1.2:Sucrose (2 parts) and malic acid (0.2 is added after 100 mixing
Part), stir evenly obtained glue.
(3) alginate is coated the preparation of bionical fruit juice jelly
1. capsule shaping technology is utilized, in the alginate composite glue solution that gel soft candy semi-finished product are uniformly sprinkled into, leaching
8min is steeped, alginate coating is formed；Then it will pull out, be put into rapidly solid containing the bionical fruit juice jelly pearl that alginate is coated
Change in liquid and solidify 8min, alginate is obtained by filtration and is coated the bionical wet soft sweets of fruit juice.
2. the obtained wet soft sweets of bionical fruit juice are dried and are coated bionical fruit juice jelly to get alginate.
Solidify liquid is acid calcium solution, the raw material including following mass percent：
5 parts of calcium gluconate；
0.1 part of citric acid；Surplus is water.
Drying temperature is 68 DEG C, humidity 60,30min.
Embodiment 3：
Raw material proportioning：95 parts of gel soft candy semi-finished product, 2 parts of sodium alginate, 1 part of sucrose, 2 parts of calcium lactate, citric acid 0.1
Part.
Gel soft candy semi-finished product include the raw material of following parts by weight：45 parts of green grape dried fruit juice, 10 parts of sucrose, coagulator
14 parts (6 parts of pectin, 2 parts of sodium alginate, 3 parts of agar, 3 parts of tricalcium phosphate).
Sodium alginate viscosity is 750mPa.s, G/M 1.0.
Using above-mentioned raw materials, prepares alginate and be coated bionical fruit juice jelly, preparation method is specially：
(1) preparation of gel soft candy semi-finished product：
1. by green grape dried fruit juice and water in mass ratio 1:Sucrose is added after 2 mixing and coagulator, heating stirring are uniformly made
Obtain molten carbohydrate gum liquid；
2. molten carbohydrate gum liquid is boiled 35 minutes at 75 DEG C, until molten carbohydrate gum liquid is slightly flexible；
3. molten carbohydrate gum liquid is poured into mold, demould after cooling, sieves the loose sucrose grain in surface through automatic vibration sieve
Out, gel soft candy semi-finished product are obtained.
(2) preparation of alginate glue
By sodium alginate (2 parts) and water according to mass ratio 1.1:Sucrose (1 part) and citric acid (0.1 is added after 100 mixing
Part), stir evenly obtained glue.
(3) alginate is coated the preparation of bionical fruit juice jelly
1. capsule shaping technology is utilized, in the alginate composite glue solution that gel soft candy semi-finished product are uniformly sprinkled into, leaching
8min is steeped, alginate coating is formed；Then it will pull out, be put into rapidly solid containing the bionical fruit juice jelly pearl that alginate is coated
Change in liquid and solidify 8min, alginate is obtained by filtration and is coated the bionical wet soft sweets of fruit juice.
2. the obtained wet soft sweets of bionical fruit juice are dried and are coated bionical fruit juice jelly to get alginate.
Solidify liquid is acid calcium solution, the raw material including following mass percent：
2 parts of calcium lactate；
0.1 part of surplus of citric acid is water.
Embodiment 4：
Raw material proportioning：94 parts of gel soft candy semi-finished product, 8 parts of sodium alginate, 1 part of sucrose, 2 parts of calcium lactate, citric acid 0.1
Part.
Gel soft candy semi-finished product include the raw material of following parts by weight：44 parts of orange dried fruit juice, 10 parts of sucrose, coagulator 14
Part (6 parts of pectin, 2 parts of sodium alginate, 3 parts of agar, 3 parts of tricalcium phosphate).
Sodium alginate viscosity is 800mPa.s, G/M 1.2.
Using above-mentioned raw materials, prepares alginate and be coated bionical fruit juice jelly, preparation method is specially：
(1) preparation of gel soft candy semi-finished product：
1. by orange dried fruit juice and water in mass ratio 1:Sucrose is added after 2 mixing and coagulator, heating stirring are uniformly made
Molten carbohydrate gum liquid；
2. molten carbohydrate gum liquid is boiled 35 minutes at 75 DEG C, until molten carbohydrate gum liquid is slightly flexible；
3. molten carbohydrate gum liquid is poured into mold, demould after cooling, sieves the loose sucrose grain in surface through automatic vibration sieve
Out, gel soft candy semi-finished product are obtained.
(2) preparation of alginate glue
By sodium alginate (8 parts) and water according to mass ratio 1.1:Sucrose (1 part) and citric acid (0.1 is added after 100 mixing
Part), stir evenly obtained glue.
(3) alginate is coated the preparation of bionical fruit juice jelly
1. capsule shaping technology is utilized, in the alginate composite glue solution that gel soft candy semi-finished product are uniformly sprinkled into, leaching
8min is steeped, alginate coating is formed；Then it will pull out, be put into rapidly solid containing the bionical fruit juice jelly pearl that alginate is coated
Change in liquid and solidify 8min, alginate is obtained by filtration and is coated the bionical wet soft sweets of fruit juice.
2. the obtained wet soft sweets of bionical fruit juice are dried and are coated bionical fruit juice jelly to get alginate.
Solidify liquid is acid calcium solution, the raw material including following mass percent：
2 parts of calcium lactate；
0.1 part of surplus of citric acid is water.
Under the guide of above-described embodiment 1-4, dried fruit juice is further selected from grape flavor fruit powder, careless honey peach taste fruit powder, apple
Taste fruit powder, banana flavor fruit powder or haw taste fruit powder.
It should be noted that：Any equivalent way that those skilled in the art are made under the introduction of this specification, or
Obvious variant should all be within the scope of the present invention.
Claims (10)
1. a kind of alginate is coated bionical fruit juice jelly, it is characterised in that in parts by weight comprising following raw materials：
90~98 parts of gel soft candy semi-finished product, 2~8 parts of alginate, 2~10 parts of sucrose, 3~5 parts of calcium agent, acid 0.1~
0.5 part；
The gel soft candy semi-finished product in parts by weight, including 25~45 parts of dried fruit juice, 9~15 parts of carbohydrate, coagulator 10
~20 parts.
2. a kind of alginate according to claim 1 is coated bionical fruit juice jelly, it is characterised in that：The alginate
For sodium alginate or potassium alginate.
3. a kind of alginate according to claim 1 is coated bionical fruit juice jelly, it is characterised in that：The calcium agent is Portugal
Grape Calciofon or calcium lactate.
4. a kind of alginate according to claim 1 is coated bionical fruit juice jelly, it is characterised in that：The acid is
Citric acid or glucolactone.
5. a kind of alginate according to claim 1 is coated bionical fruit juice jelly, it is characterised in that：The dried fruit juice choosing
From orange taste fruit powder, grape flavor fruit powder, mango taste fruit powder, strawberry flavor fruit powder, green grape taste fruit powder, honey peach taste fruit powder, apple
One of taste fruit powder, banana flavor fruit powder, haw taste fruit powder.
6. a kind of alginate according to claim 1 is coated bionical fruit juice jelly, it is characterised in that：The coagulator choosing
From one of sodium alginate, pectin, agar, converted starch, tricalcium phosphate, calcium lactate or a variety of.
7. the preparation method that a kind of alginate as described in claim 1 is coated bionical fruit juice jelly, which is characterized in that successively
Include the following steps：
A prepares gel soft candy semi-finished product,
Water mixing is added into the dried fruit juice, then sequentially adds carbohydrate and coagulator, heats and stir evenly molten sugar is made
Gel；
It is 70~80 DEG C in temperature for the molten sugared gel to boil 30~40 minutes, until the molten carbohydrate gum liquid of gained is slightly flexible is
Only；
The molten carbohydrate gum liquid is poured into mold, is demoulded after cooling, and the loose sucrose grain in its surface is sifted out, it is soft to obtain gel
Sugared semi-finished product；
B prepares alginate glue,
Water mixing is added into the alginate, then sequentially adds sucrose, calcium agent and acid, stirs evenly obtained seaweed
Hydrochlorate glue；
C prepares alginate and is coated bionical fruit juice jelly,
Using capsule shaping technique, the gel soft candy semi-finished product are uniformly sprinkled into the alginate glue, immersion 5~
8min forms alginate coating；
It will be pulled out containing the bionical fruit juice jelly pearl that alginate is coated, be put into solidify liquid solidify rapidly, seaweed is obtained by filtration
Hydrochlorate is coated the bionical wet soft sweets of fruit juice；
The alginate is coated the bionical wet soft sweets of fruit juice and is dried and is coated bionical fruit juice jelly to get alginate.
8. the preparation method that alginate according to claim 7 is coated bionical fruit juice jelly, it is characterised in that：Step c
In, the solidify liquid is acid calcium solution, in the acidity calcium solution, according to mass percentage, by calcium salt, acid and water group
At, wherein calcium salt 5~15%, acid 0.1~0.5%, surplus is water.
9. the preparation method that alginate according to claim 8 is coated bionical fruit juice jelly, it is characterised in that：The calcium salt
For one or more of food-grade calcium chloride, calcium gluconate, calcium lactate.
10. the preparation method that alginate according to claim 7 is coated bionical fruit juice jelly, it is characterised in that：Step c
In, curing time is 5~10min.
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Cited By (2)
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| CN110393229A (en) * | 2019-07-25 | 2019-11-01 | 孙杨 | A kind of chocolate fructose of the salt containing algae and preparation method thereof |
| CN114847389A (en) * | 2022-04-22 | 2022-08-05 | 北京农学院 | Whole-plant wild jujube kernel gel soft sweets and preparation method thereof |
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| 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 |
| CN107183298A (en) * | 2017-07-04 | 2017-09-22 | 深圳市阿麦斯糖果有限公司 | A kind of casing soft sweets and preparation method thereof |
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| CN1031639A (en) * | 1988-10-24 | 1989-03-15 | 陈乃黔 | A kind of artificial fruit's of filling fruit juice manufacture method |
| CN101940324A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Fruit juice sandwich bead and preparation method thereof |
| 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 |
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