CN109007196A - Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle - Google Patents
Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle Download PDFInfo
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- CN109007196A CN109007196A CN201810907443.7A CN201810907443A CN109007196A CN 109007196 A CN109007196 A CN 109007196A CN 201810907443 A CN201810907443 A CN 201810907443A CN 109007196 A CN109007196 A CN 109007196A
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- gellan gum
- gum
- circle
- sausages
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- 235000015110 jellies Nutrition 0.000 title claims abstract description 38
- 239000008274 jelly Substances 0.000 title claims abstract description 38
- 235000013580 sausages Nutrition 0.000 title claims abstract description 37
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 34
- 239000010903 husk Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229920002148 Gellan gum Polymers 0.000 claims abstract description 143
- 239000000216 gellan gum Substances 0.000 claims abstract description 142
- 235000010492 gellan gum Nutrition 0.000 claims abstract description 142
- 235000009508 confectionery Nutrition 0.000 claims abstract description 54
- 150000001875 compounds Chemical class 0.000 claims abstract description 47
- 239000004615 ingredient Substances 0.000 claims abstract description 32
- 239000000499 gel Substances 0.000 claims abstract description 29
- 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
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 23
- 239000000337 buffer salt Substances 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 18
- 239000000711 locust bean gum Substances 0.000 claims abstract description 18
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000001802 infusion Methods 0.000 claims abstract description 14
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
- 235000011090 malic acid Nutrition 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 9
- 235000011187 glycerol Nutrition 0.000 claims abstract description 7
- 125000002252 acyl group Chemical group 0.000 claims description 69
- 239000000203 mixture Substances 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 14
- 235000015165 citric acid Nutrition 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 7
- 230000036299 sexual function Effects 0.000 claims description 7
- 238000002242 deionisation method Methods 0.000 claims description 6
- 235000021323 fish oil Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 239000008103 glucose Substances 0.000 claims description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 5
- 239000011707 mineral Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 claims description 4
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims description 4
- 102000008186 Collagen Human genes 0.000 claims description 4
- 108010035532 Collagen Proteins 0.000 claims description 4
- 241000195493 Cryptophyta Species 0.000 claims description 4
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 4
- 244000061456 Solanum tuberosum Species 0.000 claims description 4
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 claims description 4
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 claims description 4
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 claims description 4
- 239000001168 astaxanthin Substances 0.000 claims description 4
- 235000013793 astaxanthin Nutrition 0.000 claims description 4
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims description 4
- 229940022405 astaxanthin Drugs 0.000 claims description 4
- 229920001436 collagen Polymers 0.000 claims description 4
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000001656 lutein Substances 0.000 claims description 4
- 235000012680 lutein Nutrition 0.000 claims description 4
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 4
- 229960005375 lutein Drugs 0.000 claims description 4
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- 239000001508 potassium citrate Substances 0.000 claims description 4
- 229960002635 potassium citrate Drugs 0.000 claims description 4
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical group [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 4
- 235000011082 potassium citrates Nutrition 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- 150000005846 sugar alcohols Chemical class 0.000 claims description 4
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims description 4
- 239000001775 zeaxanthin Substances 0.000 claims description 4
- 235000010930 zeaxanthin Nutrition 0.000 claims description 4
- 229940043269 zeaxanthin Drugs 0.000 claims description 4
- 239000004203 carnauba wax Substances 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 3
- 235000013912 Ceratonia siliqua Nutrition 0.000 claims 1
- 240000008886 Ceratonia siliqua Species 0.000 claims 1
- 239000008367 deionised water Substances 0.000 claims 1
- 239000000084 colloidal system Substances 0.000 abstract description 10
- 239000003292 glue Substances 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 238000012371 Aseptic Filling Methods 0.000 abstract description 3
- 239000000701 coagulant Substances 0.000 abstract description 3
- 229920006335 epoxy glue Polymers 0.000 abstract description 3
- 150000001768 cations Chemical class 0.000 description 10
- 230000000694 effects Effects 0.000 description 10
- 229920000159 gelatin Polymers 0.000 description 10
- 235000019322 gelatine Nutrition 0.000 description 10
- 108010010803 Gelatin Proteins 0.000 description 9
- 239000008273 gelatin Substances 0.000 description 9
- 235000011852 gelatine desserts Nutrition 0.000 description 9
- 241000206575 Chondrus crispus Species 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000003349 gelling agent Substances 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 229920001817 Agar Polymers 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 239000008272 agar Substances 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 229940112822 chewing gum Drugs 0.000 description 4
- 235000015218 chewing gum Nutrition 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 239000008279 sol Substances 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
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- 230000001070 adhesive effect Effects 0.000 description 3
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- 125000002091 cationic group Chemical group 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 230000013872 defecation Effects 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000000582 semen Anatomy 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 244000170916 Paeonia officinalis Species 0.000 description 2
- 235000006484 Paeonia officinalis Nutrition 0.000 description 2
- 244000134552 Plantago ovata Species 0.000 description 2
- 235000003421 Plantago ovata Nutrition 0.000 description 2
- 239000009223 Psyllium Substances 0.000 description 2
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 229940070687 psyllium Drugs 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000019846 buffering salt Nutrition 0.000 description 1
- FUFJGUQYACFECW-UHFFFAOYSA-L calcium hydrogenphosphate Chemical compound [Ca+2].OP([O-])([O-])=O FUFJGUQYACFECW-UHFFFAOYSA-L 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- -1 circle Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
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- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019700 dicalcium phosphate Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000539 dimer Substances 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000009881 electrostatic interaction Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000000518 rheometry Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of Collagent casing for sausages fruit juice jelly and preparation method containing the luxuriant isapgol husk of circle, wherein soft sweets include compound gellan gum 0.2-4.4 part, 0.1-1.5 part of locust bean gum, 0.1-1.0 part of xanthan gum, round 0.2-2 parts of Cillium of bud, 15-30 parts of ingredient A, 30-50 parts of ingredient B, 3-18 parts of inspissated juice, 4-10 parts of glycerol, 0.3-0.7 parts of citric acid, 0.1-0.4 parts of malic acid and buffer salt are 0.1-0.5 parts.The epoxy glue system that the present invention is formed using compound gellan gum, locust bean gum and xanthan gum, and the luxuriant Cillium of circle is added as water conservation coagulating agent, improve the problem of above-mentioned colloid is easy syneresis in high moisture environments, the total dietary fiber of soft candy product is also improved simultaneously, and it is adjusted in technique, buffer salt is added for the first time, plays the role of the gel strength and speed that adjust glue system with syrup after liquid glucose infusion, realization can be with the function of cold-aseptic filling between 70-90 DEG C.
Description
Technical field
The present invention relates to a kind of candy and its preparation technical fields more particularly to a kind of gel soft candy and preparation method thereof.
Background technique
Soft sweets are the major class in candy, are that a kind of moisture content is higher, soft, flexible and toughness candy, have
Bright also having is translucent and opaque.Soft sweets are mainly characterized by containing different types of colloid, and sugared body is made to have gelation
Matter, soft sweets can be divided into starch jelly, agar fruit jelly, gelatine gums, carragheen soft sweets etc. with colloid used name.Starch jelly is
Using starch or converted starch as colloid；The property of starch jelly glues glutinous, poor transparency, be made more lower end fruity type or
Cooling taste type soft sweets, or it is made into coating sugar beans product.Agar fruit jelly is using agar as colloid；This kind of soft sweets have good
Fruity soft sweets are made in elasticity, toughness and brittleness more, but because agar is not acidproof, are not suitable for doing low acid product.Gelatin is soft
Sugar is using gelatin as colloid that product is transparent and high resilience and toughness, has very much distinctive chewiness and is easy to pour
Process characteristic, forcibly occupied soft sweets market, representative product is QQ sugar and Little Bear sugar, but with pacifying in recent years to gelatin material
The concern of full property and gelatin product itself have the shortcomings that thermo-labile, summer easily melts deformation, and new tool is chewy
Natural plant gum soft sweets start to occur, and are represented as carragheen and jelly work.Carragheen soft sweets are closely tied with its transparency height, texture
It is real, there is certain chewiness and cost of material advantage, have the tendency that replacing gelatin soft sweets in natural plant gum soft sweets, but it is lacked
Point is that gelling temp height, product easily stick to one's teeth, and shelf life is easily discharged.Although and jelly work has clearly completely, is easy to discharge
The characteristics of fruit-like flavour, since its structure lacks certain malleable, chewiness is inadequate, and pure pectin product is not in the domestic market
More, carragheen and the compound natural plant gum product of pectin are perhaps a good combinations.Gellan gum less can shape due to its dosage
At gel, the transparency of gel is high, acidproof heat-proof is good, stability is strong, has the features such as good Flavor release effect, in jelly
Gradually become more with applying in soft sweets.
As the improvement of people's living standards, requirement of the consumer to soft sweets quality and mouthfeel also increases accordingly, and towards
High-grade, high-grade direction is developed.In mouthfeel, consumer focus more on the pliabilitys of soft sweets, elasticity, toughness, chewiness,
Adhesiveness etc., in ingredient, consumer is focused more on naturally, and few sugar, safety and health, in appearance, consumer are more concerned about shape
The novel teachings of formula.Currently, year candy consumption figure is less than 1kg per capita for China, less than the world, candy annual consumption is (about per capita
3kg) 1/3, there is very big growth space, so the developmental research of novel nourishing deliciousness soft sweets becomes one in confectionery industry
Item important topic.
Traditional soft sweets pass through generally by acid, fruit juice etc. will be added after each raw material infusion to certain solid content
Starch mold or plastic mold pouring molding will obtain finished product after moisture drying in the drying chamber.It is such conventionally produced soft
The sugared production cycle is long, and moisture content is low, and mouthfeel is partially stiff, is currently main Types in the market.
Market gradually appeared some jelly sweets, such as Collagent casing for sausages soft sweets in recent years, which uses bowel lavage side
Formula will endure well-done liquid glucose and be poured into Collagent casing for sausages by sausage filler, cooling by kink, dry, be formed a kind of similar
The coating sugar of fruit, because it has Collagent casing for sausages package with higher moisture content and outer layer, so that one kind be contributed to exist
Quick-fried slurry succulence sense, becomes the new lover of soft sweets in the market when entrance is broken by the teeth.But different qualities is presented because of technology difference in texture mouth-feel
Difference.
Such as: Chinese invention patent " chewing gum containing high-moisture " (CN 107072238A), the present invention provide it is a kind of with
Toward the chewing gum containing high-moisture of the form of the unexistent fruit sampling point heart, by covering packet moisture value in simultaneously with collagen shell
20 weight % or more, pH4.0 or less and the chewing gum main body below of water activity value 0.86, even if chewing gum main body contains moisture
Value is the high-moisture of 20 weight % or more, and water separation and the dissolution on surface, tacky etc. are suppressed significantly, and shape-retaining ability is good,
Fresh flavor and springy sense of food are had both, is suitable for room temperature and circulates.But the invention, as gelling agent, is had not using gelatin
The problems such as heat-resisting, brittleness is poor, and consumer less receives gelatin.
For another example: Chinese invention patent " a kind of casing soft sweets and preparation method thereof " (107183298 A of CN) proposes collagen
The concept of albumen sausage casing soft sweets is related to specific gelling agent, and acid, nutrition fortifier etc. does not illustrate particularly, arranges in example
Pectin is lifted as gelling agent, gelatin adds starch that locust bean gum is added to add carragheen as glue as gelling agent and converted starch
The application of solidifying agent, and the application of different Collagent casing for sausages.
Also: Chinese invention patent " a kind of Collagent casing for sausages fruit juice jelly and preparation method thereof " (CN 107821714
A it) proposes to use the low-acyl gellan gum sensitive to bivalent cation in water as gelling agent, compound locust bean gum, xanthan gum, benefit
Use inorganic calcium source calcium monohydrogen phosphate as the gelular ion of induction gellan gum, 90 DEG C after being sufficiently hydrated the compound adhesives such as gellan gum
30min operation is kept the temperature, afterwards with liquid glucose infusion, addition is sour, inorganic calcium source, fruit juice etc., Collagent casing for sausages is poured under low-temperature condition,
Kink, cooled and solidified, shearing, dry under the conditions of 35-45 DEG C, Collagent casing for sausages fruit juice jelly.But utilize low acyl gellan gum
There is easily dehydration as major gel agent, shelf life is not sufficiently stable, texture not enough salubrious Q bullet the problem of.
In addition, natural gellan gum (also known as high acyl gellan gum) is heated under alkaline condition, it can whole or portion
The acetyl group and glycerol group sloughed on molecule is divided to form the ability of gel so that intermolecular space inhibition obviously weakens
Enhancing, therefore have intensity big, the characteristics of easy embrittlement, such is low acyl gellan gum.Its deacetylation degree is different, formation
Gellan gum characteristic is different.It is theoretical according to gellan gum gel, this is because low-acyl gellan gum is by cationic induced synthesis gel,
Carboxylic side-chain is mutually exclusive due to electrostatic interaction, and which prevent the interventions of the tight clusters of spiral, and cation to shield
Electrostatic repulsion is covered, a cation connects a pair of of carboxyl, therefore with the raising of cationic mass concentration, gel strength
It increases accordingly.
Natural gellan gum (also known as high acyl gellan gum) forms soft elasticity because having acetyl group and glycerol group
Glue, high resilience and adhesion strength are strong, similar to the performance of xanthan gum and locust bean gum.High acyl gellan gum gel-forming be due to
It is cross-linked with each other to form spacial framework between its strand, mass concentration increases so that molecule cross-link enhancing, the network of formation
Structure is finer and close, therefore shows the enhancing of gel strength.
The ratio of high low-acyl gellan gum has obvious influence to the gel strength of compound gel, and low-acyl gellan gum contains
To measure higher, the gel strength for compounding colloid is bigger, and when increasing high acyl gellan gum content, the hardness of compound gel can accordingly subtract
It is small.This is because high acyl gellan gum acyl group steric hindrance effect prevent double helix interchain close to polymerization, lead to gel
Property weakens or changes.By changing the property of ratio adjustable compound adhesive of the high low-acyl gellan gum in compound adhesive, obtain
To the various compound products of meet demand, institutional framework aspect can arbitrarily be adjusted from brittleness to viscoelasticity, these characteristics are in reality
There is great meaning in the application of border.With atomic force microscope it can be observed that the gellan gum molecular structure of different acyl content,
The elasticity of gellan gum and the stability of double helix dimer increase with the increase of acyl group content.
Sol-gel transition mechanism determines the gelling properties of high acyl gellan gum, as structural stability and rheology are special
Property, high acyl gellan gum acyl group content is different, and sol-gel transition characteristic is also different, and acyl group content is lower, temperature hysteresis
It is more obvious, gelling temp is lower.
In addition, high acyl gellan gum gelling temp, in 70-80 degree, low-acyl gellan gum gelling temp passes through in 30-50 degree
The compounding of the high low-acyl gellan gum of different proportion, the gelling temp of adjustable colloid.
In the cation for influencing gellan gum gel-forming and texture, the effect of monovalent cation and bivalent cation is that have
Different, gellan gum is very sensitive to bivalent cation, and is that monovalent cation required for reaching identical gel strength is dense
Degree will be much higher than bivalent cation, and cation promotes the size of the ability of gel successively are as follows: Ca2+>Mg2+>K+>Na+.To sum up institute
It states, the gellan gum of different acyl content, the products of different gelling value features can be formed by compounding, and different cationic salts
Influence, then can influence the intensity and gelling temp of gellan gum gel.
In addition, circle bud isapgol husk also known as semen pulicariae shell, originate in India, Iran, in Mediterranean Region country, such as method
Also there are cultivation in the states such as state, Spain, and wherein India produces best in quality.Circle bud isapgol husk is original with the luxuriant Chinese herbaceous peony seed hull of circle
Material is made after milling.
Circle bud isapgol husk in be rich in dietary fiber, up to 80% or more, and wherein soluble dietary fiber with it is insoluble
The ratio of dietary fiber is up to 7:3.Other nutritional ingredients mainly include glycoside, protein, polysaccharide, vitamin B1 and gallbladder
Alkali.
The seed of Psyllium (semen plantaginis) is available part, and effective component is the polysaccharide molecule in seed hull,
It is Arabynoxylan (araboxylan).This very special polysaccharide molecule can absorb 50-100 times of water quickly, be formed
Transparent pasty mass.Water suction forms paste-like mass in small intestine, can improve the lubricating condition of excrement and intestinal wall, promotes defecation speed
Degree, therefore Psyllium is used to ease constipation defecation since ancient times.China's No. 10 file in 2014, is classified as new resource food！
Its primary efficacy is promotion growth of probiotics, and relax bowel and defecation controls blood glucose, reduces risk of cardiovascular diseases, controls weight, because
The luxuriant isapgol husk of circle is mainly used in the food such as meal replacement powder, composite powder, haw jelly, weight-reducing object, biscuit at present for this, and what is utilized is
Above-mentioned functional effect, but do not find there is use case in candy.
Summary of the invention
It is cold using compound knot the present invention provides a kind of Collagent casing for sausages fruit juice jelly containing the luxuriant isapgol husk of circle
The epoxy glue system of glue, locust bean gum and xanthan gum composition, and the luxuriant Cillium of circle is added as water conservation coagulating agent, improve above-mentioned
Colloid is easy the problem of syneresis in high moisture environments, and surface is prevented to be discharged, while the diet for also improving soft candy product is fine
Tie up total amount, play the effect of functional promotion, and be adjusted in technique, buffer salt be added for the first time, play adjust glue system with
The effect of the gel strength and speed of syrup after liquid glucose infusion, realization can be with the function of cold-aseptic filling, extremely between 70-90 DEG C
The addition for being conducive to some thermosensitive type function raw materials provides nutrition more preferably comprehensive soft sweets.
In order to solve the above technical problems, one technical scheme adopted by the invention is that: it provides a kind of containing the luxuriant semen plantaginis of circle
The Collagent casing for sausages fruit juice jelly of shell, including composition and Collagent casing for sausages, the composition include compound gellan gum,
The luxuriant Cillium of locust bean gum, xanthan gum, circle, ingredient A, ingredient B, inspissated juice, glycerol, citric acid, malic acid and buffering
Salt；The composition is filling in Collagent casing for sausages；
The parts by weight of above-mentioned each component are as follows: the compound gellan gum is 0.2-4.4 parts, the locust bean gum is 0.1-
1.5 parts, the xanthan gum be 0.1-1.0 parts, the luxuriant Cillium of the circle is 0.2-2 parts, the ingredient A is 15-30 parts, institute
State ingredient B be 30-50 parts, the inspissated juice is 3-18 parts, the glycerol is 4-10 parts, the citric acid is 0.3-0.7 parts,
The malic acid is 0.1-0.4 parts and the buffer salt is 0.1-0.5 parts；
The compound gellan gum be containing in low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum at least
Two kinds of gellan gum, the low-acyl gellan gum refer to that acyl group content is the gellan gum of 0.5-2%, and the middle acyl gellan gum is
Refer to that acyl group content is 2-13% and is free of the gellan gum of end value 2% and 13%, the high acyl gellan gum refers to that acyl group content is
The gellan gum of 13-18%, and the low-acyl gellan gum is 0.1-1.2 parts, the middle acyl gellan gum is 0.1-2.0 parts, institute
Stating high acyl gellan gum is 0.1-1.2 parts；
The ingredient A is white granulated sugar or sugar alcohol, and the ingredient B is glucose syrup or maltitol syrup.
It further says, the buffer salt is potassium citrate or dipotassium hydrogen phosphate.
It further says, the composition further includes 0.01-10 parts of temperature-sensitive sexual function raw material, and the temperature-sensitive sexual function is former
Material is in fish oil, algae oil, minerals, vitamin, lutein, zeaxanthin, astaxanthin, potato extract and dietary fiber
At least one.
The present invention also provides the preparation sides of the Collagent casing for sausages fruit juice jelly containing the luxuriant isapgol husk of circle described in one kind
Method carries out in accordance with the following steps:
S1. compound gellan gum, locust bean gum and xanthan gum are prepared into sol solution: by 0.2-4.4 parts of compound knots
Cold glue, 0.1-1.5 part locust bean gum and 0.1-1.0 parts of xanthan gum are uniformly blended into 3-7 parts of ingredient A, and dispersion stirring is dissolved in 10-
In 35 parts of deionization hot water；
S2. it stirs off: by A and 30-50 parts of ingredient B infusion saccharogenesis solution As of residual components；
S3. it mixes infusion: the above-mentioned steps S1 sol solution prepared and step S2 the sugar juice A prepared being mixed, infusion
It is 65-80% at syrup solution B to solid content Brix (content for referring to the soluble solid in product)；
S4. fruit juice is prepared: by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts of buffer salts and 0.2-2
The luxuriant Cillium of part circle, which is added in 3-18 parts of inspissated juice, to be dissolved, and is kept the temperature at 40-60 DEG C spare；
S5. it mixes: the inspissated juice of above-mentioned steps S3 the syrup solution B prepared and step S4 preparation being mixed, is uniformly stirred
It mixes, is prepared into soft sweets syrup C；
S6. hot filling: being made sugared body for soft sweets syrup C prepared by above-mentioned steps S5 is filling inside Collagent casing for sausages,
Filling temperature is at 70-90 DEG C；
S7. it twists together, solidify: by above-mentioned sugared body kink at the length of needs, the sugared body after kink being hung on bracket, room
The lower cooled and solidified of temperature；
S8. it shears: the good sugared body kink position of above-mentioned solidification is cut；
S9. it dries: the soft sweets after above-mentioned shearing is placed in desinfection chamber, dry under the conditions of 35-45 DEG C to target Brix
For 67-72%'s；
S10. it packs: by polish oil or Brazil wax on the soft sweets after drying and after polishing, packing to get finished product
Fruit juice jelly.
It further says, the temperature of the deionization hot water in step S1 is 50-90 DEG C.
It further says, in step S4, is buffered by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts
Salt and the luxuriant Cillium of 0.2-2 parts of circles are added in 3-18 parts of inspissated juice when dissolving, and are additionally added 0.01-0.4 parts of food
With essence and 0.001-0.1 parts of pigment.
It further says, compound gellan gum used in step S1 is one of following four kinds:
One, the compound gellan gum is made of low-acyl gellan gum and high acyl gellan gum；
Two, the compound gellan gum is made of low-acyl gellan gum and middle acyl gellan gum；
Three, the compound gellan gum is made of middle acyl gellan gum and high acyl gellan gum；
Four, the compound gellan gum is made of low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum.
It further says, the gel strength of the compound gellan gum is 100-1500g/cm2。
Further say, in step S10, the moisture content of the fruit juice jelly in 25% or more, pH 4.0 hereinafter,
40 DEG C or less do not melt.
The beneficial effects of the present invention are:
The epoxy glue system that the present invention is formed using compound gellan gum, locust bean gum and xanthan gum, and add the luxuriant Chinese herbaceous peony of circle
Sub- shell powder sufficiently excavates the polysaccharide molecule being rich in the luxuriant isapgol husk of circle and well absorbs water and maintain moisture as water conservation coagulating agent
Performance is applied in soft sweets, realizes and soft candy product is helped to have preferable holding moisture in shelf life, improve above-mentioned colloid in Gao Shui
The problem of syneresis is easy in time-sharing environment, prevents surface to be discharged, while also improving the total dietary fiber of soft candy product, plays
The effect of functional promotion, and be adjusted in technique, buffer salt is added for the first time, plays sugar after adjusting glue system and liquid glucose infusion
The effect of the gel strength and speed of slurry, realization can be very advantageous in some heat between 70-90 DEG C with the function of cold-aseptic filling
The addition of quick type function raw material provides nutrition comprehensive soft sweets；
Furthermore compound gellan gum of the invention is to contain low-acyl gellan gum, middle acyl gellan gum and the high acyl group
At least two gellan gum in gellan gum, the lower gellan gum of acyl group content can form transparent harder gel, and acyl group contains
Soft and elastic gel can be formed by measuring high gellan gum, and compound gellan gum of the invention makes full use of containing different acyl
The advantage of gellan gum makes the existing good elasticity of soft sweets obtained and Q sense, and has good water-retaining property；
Furthermore the moisture content of Collagent casing for sausages fruit juice jelly of the invention is in 25% or more, pH 4.0 hereinafter, tool
There is Q bullet clean mouthfeel, and there is good shelf life stability, greatly improves the whole flavor and quality of product；
Furthermore for fruit juice jelly of the invention due to moisture height, gel structure is strong, is wrapped in Collagent casing for sausages, entrance
Breaking by the teeth has amazing quick-fried slurry sense, and chewiness is strong, the tender and crisp succulence sense with fruit pulp.
Furthermore soft sweets syrup of the invention is filling in Collagent casing for sausages while hot, and filling temperature is poured lower than tradition
Property gel soft candy, be suitable for the addition of temperature-sensitive sexual function raw material, such as the fish oil containing DHA and EPA, algae oil, minerals, dimension life
Element, lutein, zeaxanthin, astaxanthin, potato extract and dietary fiber etc. functional raw material；
Furthermore fruit juice jelly of the invention does not melt at 40 DEG C or less, the low defect of gelatin fusing point is compensated for, in long shelf
Interim water outlet is few, stable structure, compensates for natural plant gum and is easy the shelf life syneresis the problem of.
Above description of the invention is only the general introduction of technical solution of the present invention, in order to better understand skill of the invention
Art means, and can be implemented in accordance with the contents of the specification, with presently preferred embodiments of the present invention, simultaneously detailed description is as follows below.
Specific embodiment
Illustrate a specific embodiment of the invention below by way of particular specific embodiment, those skilled in the art can be by this
The revealed content of specification understands advantages of the present invention and effect easily.The present invention can also give in further, different ways
Implement, that is, under the scope of without departing substantially from disclosed, different modification and change can be given.
Embodiment: a kind of Collagent casing for sausages fruit juice jelly containing the luxuriant isapgol husk of circle, including composition and collagen egg
White casing, the composition include compound gellan gum, locust bean gum, xanthan gum, luxuriant Cillium (preferably, the print of circle
The luxuriant Cillium of degree circle), ingredient A, ingredient B, inspissated juice, glycerol, citric acid, malic acid and buffer salt；The composition
It is filling in Collagent casing for sausages；
The parts by weight of above-mentioned each component are as follows: the compound gellan gum is 0.2-4.4 parts, the locust bean gum is 0.1-
1.5 parts, the xanthan gum be 0.1-1.0 parts, the luxuriant Cillium of the circle is 0.2-2 parts, the ingredient A is 15-30 parts, institute
State ingredient B be 30-50 parts, the inspissated juice is 3-18 parts, the glycerol is 4-10 parts, the citric acid is 0.3-0.7 parts,
The malic acid is 0.1-0.4 parts and the buffer salt is 0.1-0.5 parts；
The compound gellan gum be containing in low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum at least
Two kinds of gellan gum, the low-acyl gellan gum refers to that acyl group content is the gellan gum of 0.5-2% (preferably 1%), described
Middle acyl gellan gum refers to that acyl group content is 2-13% and is free of the gellan gum of end value 2% and 13%, the high acyl gellan gum
Refer to that acyl group content is the gellan gum of 13-18% (preferably 16%), and the low-acyl gellan gum is 0.1-1.2 parts, institute
Stating middle acyl gellan gum is 0.1-2.0 parts, and the high acyl gellan gum is 0.1-1.2 parts；
The ingredient A is white granulated sugar or sugar alcohol, and the ingredient B is glucose syrup or maltitol syrup.
Preferably, the luxuriant Cillium of Yuan Bao Cillium India circle.Preferably, the low-acyl gellan gum is
Refer to that acyl group content is the gellan gum for being 1%, the high acyl gellan gum refers to that acyl group content is 16% gellan gum.
The buffer salt is potassium citrate or dipotassium hydrogen phosphate.
In the present embodiment, the composition further includes 0.01-10 parts of temperature-sensitive sexual function raw material, and the temperature-sensitive sexual function is former
Material is in fish oil, algae oil, minerals, vitamin, lutein, zeaxanthin, astaxanthin, potato extract and dietary fiber
At least one.
It is preferred that the fish oil contains DHA and EPA.
The formula such as following table that the embodiment of the present invention 1 arrives the fruit juice jelly of embodiment 8 records.
Note: 1, the ingredient A in embodiment 1-4 is white granulated sugar, and ingredient B is glucose syrup, and buffer salt is potassium citrate；Implement
Ingredient A in example 5-8 is sugar alcohol, and ingredient B is maltitol syrup, and buffer salt is dipotassium hydrogen phosphate；
2,10 parts of fish oil is also added in the composition in embodiment 5 and 6；Also add in composition in embodiment 7 and 8
Added with 5 parts of minerals；
Embodiment 1 is into embodiment 8, the preparation of the Collagent casing for sausages fruit juice jelly containing the luxuriant isapgol husk of circle
Method carries out in accordance with the following steps:
S1. compound gellan gum, locust bean gum and xanthan gum are prepared into sol solution: by 0.2-4.4 parts of compound knots
Cold glue, 0.1-1.5 part locust bean gum and 0.1-1.0 parts of xanthan gum are uniformly blended into 3-7 parts of (preferably 5 parts) ingredient A, and dispersion is stirred
It mixes, is dissolved in 10-35 parts of deionization hot water；(preferably 25-30 parts of deionization hot water)
S2. it stirs off: by A and 30-50 parts of ingredient B infusion saccharogenesis solution As of residual components；
S3. it mixes infusion: the above-mentioned steps S1 sol solution prepared and step S2 the sugar juice A prepared being mixed, infusion
It is 65-80% at syrup solution B to solid content Brix；
S4. fruit juice is prepared: by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts of buffer salts and 0.2-2
The luxuriant Cillium of part circle, which is added in 3-18 parts of inspissated juice, to be dissolved, and is kept the temperature at 40-60 DEG C spare；
S5. it mixes: the inspissated juice of above-mentioned steps S3 the syrup solution B prepared and step S4 preparation being mixed, is uniformly stirred
It mixes, is prepared into soft sweets syrup C；
S6. hot filling: being made sugared body for soft sweets syrup C prepared by above-mentioned steps S5 is filling inside Collagent casing for sausages,
Filling temperature is at 70-90 DEG C；
S7. it twists together, solidify: by above-mentioned sugared body kink at the length of needs, the sugared body after kink being hung on bracket, room
The lower cooled and solidified of temperature；
S8. it shears: the good sugared body kink position of above-mentioned solidification is cut；
S9. it dries: the soft sweets after above-mentioned shearing is placed in desinfection chamber, dry under the conditions of 35-45 DEG C to target Brix
For 67-72%'s；
S10. it packs: by polish oil or Brazil wax on the soft sweets after drying and after polishing, packing to get finished product
Fruit juice jelly.
The temperature of the deionization hot water in step S1 is 50-90 DEG C.
In step S4, by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts of buffer salts and 0.2-2 parts
Circle bud Cillium is added in 3-18 part of inspissated juice when dissolving, be additionally added 0.01-0.4 parts of essence for food with
0.001-0.1 parts of pigment.
Compound gellan gum used in step S1 is one of following four kinds:
One, the compound gellan gum is made of low-acyl gellan gum and high acyl gellan gum, such as embodiment 3 and 4；
Two, the compound gellan gum is made of low-acyl gellan gum and middle acyl gellan gum, such as Examples 1 and 22；
Three, the compound gellan gum is made of middle acyl gellan gum and high acyl gellan gum, such as embodiment 5 and 6；
Four, the compound gellan gum is made of low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum, strictly according to the facts
Apply example 7 and 8.
The gel strength of the compound gellan gum is 100-1500g/cm2。
In step S10, the moisture content of the fruit juice jelly is in 25% or more, pH 4.0 hereinafter, not melting at 40 DEG C or less
Change.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure made by bright description is applied directly or indirectly in other relevant technical fields, and is similarly included in
In scope of patent protection of the invention.
Claims (9)
1. a kind of Collagent casing for sausages fruit juice jelly containing the luxuriant isapgol husk of circle, it is characterised in that: including composition and collagen
Albumen sausage casing, the composition include compound gellan gum, locust bean gum, xanthan gum, circle luxuriant Cillium, ingredient A, ingredient
B, inspissated juice, glycerol, citric acid, malic acid and buffer salt；The composition is filling in Collagent casing for sausages；
The parts by weight of above-mentioned each component are as follows: the compound gellan gum is 0.2-4.4 parts, the locust bean gum is 0.1-1.5
Part, the xanthan gum are 0.1-1.0 parts, the luxuriant Cillium of the circle is 0.2-2 parts, the ingredient A is 15-30 parts, described
Ingredient B is 30-50 parts, the inspissated juice is 3-18 parts, the glycerol is 4-10 parts, the citric acid is 0.3-0.7 parts, institute
State that malic acid is 0.1-0.4 parts and the buffer salt is 0.1-0.5 parts；
The compound gellan gum is to contain at least two in low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum
Gellan gum, the low-acyl gellan gum refers to that acyl group content is the gellan gum of 0.5-2%, and the middle acyl gellan gum refers to acyl
Base content is 2-13% and is free of the gellan gum of end value 2% and 13%, and the high acyl gellan gum refers to that acyl group content is 13-
18% gellan gum, and the low-acyl gellan gum is 0.1-1.2 parts, the middle acyl gellan gum is 0.1-2.0 parts, the height
Acyl gellan gum is 0.1-1.2 parts；
The ingredient A is white granulated sugar or sugar alcohol, and the ingredient B is glucose syrup or maltitol syrup.
2. the Collagent casing for sausages fruit juice jelly according to claim 1 containing the luxuriant isapgol husk of circle, it is characterised in that: described
Buffer salt is potassium citrate or dipotassium hydrogen phosphate.
3. the Collagent casing for sausages fruit juice jelly according to claim 1 containing the luxuriant isapgol husk of circle, it is characterised in that: described
Composition further includes 0.01-10 parts of temperature-sensitive sexual function raw material, the temperature-sensitive sexual function raw material be selected from fish oil, algae oil, minerals,
At least one of vitamin, lutein, zeaxanthin, astaxanthin, potato extract and dietary fiber.
4. a kind of preparation method of the Collagent casing for sausages fruit juice jelly according to claim 1 containing the luxuriant isapgol husk of circle,
It is characterized by: carrying out in accordance with the following steps:
S1. compound gellan gum, locust bean gum and xanthan gum are prepared into sol solution: by 0.2-4.4 parts of compound gellan gums,
0.1-1.5 parts of locust bean gums and 0.1-1.0 parts of xanthan gum are uniformly blended into 3-7 parts of ingredient A, and dispersion stirring is dissolved in 10-35 parts and goes
In hot deionised water；
S2. it stirs off: by A and 30-50 parts of ingredient B infusion saccharogenesis solution As of residual components；
S3. it mixes infusion: the above-mentioned steps S1 sol solution prepared and step S2 the sugar juice A prepared being mixed, infusion saccharogenesis
Starch solution B to solid content Brix be 65-80%；
S4. fruit juice is prepared: by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts of buffer salts and 0.2-2 parts of circles
Luxuriant Cillium, which is added in 3-18 parts of inspissated juice, to be dissolved, and is kept the temperature at 40-60 DEG C spare；
S5. it mixes: the inspissated juice of above-mentioned steps S3 the syrup solution B prepared and step S4 preparation being mixed, uniform stirring, system
For at soft sweets syrup C；
S6. hot filling: being made sugared body for soft sweets syrup C prepared by above-mentioned steps S5 is filling inside Collagent casing for sausages, filling
Temperature at 70-90 DEG C；
S7. it twists together, solidify: by above-mentioned sugared body kink at the length of needs, the sugared body after kink being hung on bracket, at room temperature
Cooled and solidified；
S8. it shears: the good sugared body kink position of above-mentioned solidification is cut；
S9. it dries: the soft sweets after above-mentioned shearing is placed in desinfection chamber, being dried under the conditions of 35-45 DEG C to target Brix is 67-
72%；
S10. it packs: by polish oil or Brazil wax on the soft sweets after drying and after polishing, packing the fruit juice to get finished product
Soft sweets.
5. the preparation method of the Collagent casing for sausages fruit juice jelly according to claim 4 containing the luxuriant isapgol husk of circle, special
Sign is: the temperature of the deionization hot water in step S1 is 50-90 DEG C.
6. the preparation method of the Collagent casing for sausages fruit juice jelly according to claim 4 containing the luxuriant isapgol husk of circle, special
Sign is: in step S4, by 0.3-0.7 parts of citric acids, 0.1-0.4 parts of malic acid, 0.1-0.5 parts of buffer salts and 0.2-2 parts
Circle bud Cillium is added in 3-18 part of inspissated juice when dissolving, be additionally added 0.01-0.4 parts of essence for food with
0.001-0.1 parts of pigment.
7. the preparation method of the Collagent casing for sausages fruit juice jelly according to claim 4 containing the luxuriant isapgol husk of circle, special
Sign is: compound gellan gum used in step S1 is one of following four kinds:
One, the compound gellan gum is made of low-acyl gellan gum and high acyl gellan gum；
Two, the compound gellan gum is made of low-acyl gellan gum and middle acyl gellan gum；
Three, the compound gellan gum is made of middle acyl gellan gum and high acyl gellan gum；
Four, the compound gellan gum is made of low-acyl gellan gum, middle acyl gellan gum and high acyl gellan gum.
8. the preparation method of the Collagent casing for sausages fruit juice jelly according to claim 4 containing the luxuriant isapgol husk of circle, special
Sign is: the gel strength of the compound gellan gum is 100-1500g/cm2。
9. the preparation method of the Collagent casing for sausages fruit juice jelly according to claim 4 containing the luxuriant isapgol husk of circle, special
Sign is: in step S10, the moisture content of the fruit juice jelly is in 25% or more, pH 4.0 hereinafter, and no at 40 DEG C or less
Melt.
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| 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 |
| CN112655804A (en) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | Low-sugar/sugar-free high-moisture soft sweets |
| CN112790372A (en) * | 2021-02-03 | 2021-05-14 | 南昌大学 | Preparation method of constant-temperature high-stability fish protein jelly |
| CN114158668A (en) * | 2021-12-17 | 2022-03-11 | 浙江清溪健康科技有限公司 | Composition, peptide lactic acid bacteria beverage containing composition and preparation method |
| CN114246244A (en) * | 2021-12-29 | 2022-03-29 | 汤臣倍健股份有限公司 | Gel candy and preparation method thereof |
| CN114258976A (en) * | 2021-12-21 | 2022-04-01 | 仙乐健康科技股份有限公司 | High-dietary-fiber collagen casing soft sweets and preparation method thereof |
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| 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 |
| CN112655804A (en) * | 2020-12-17 | 2021-04-16 | 仙乐健康科技股份有限公司 | Low-sugar/sugar-free high-moisture soft sweets |
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