CN110150439A - A kind of gel candy and preparation method thereof of blueberry taste - Google Patents
A kind of gel candy and preparation method thereof of blueberry taste Download PDFInfo
- Publication number
- CN110150439A CN110150439A CN201910590371.2A CN201910590371A CN110150439A CN 110150439 A CN110150439 A CN 110150439A CN 201910590371 A CN201910590371 A CN 201910590371A CN 110150439 A CN110150439 A CN 110150439A
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- blueberry
- compound
- sugar
- gel candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 48
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 43
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 43
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 43
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 41
- 235000019640 taste Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 150000001875 compounds Chemical class 0.000 claims abstract description 32
- 239000002253 acid Substances 0.000 claims abstract description 19
- 239000000853 adhesive Substances 0.000 claims abstract description 19
- 230000001070 adhesive effect Effects 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 239000000049 pigment Substances 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 15
- 239000006188 syrup Substances 0.000 claims abstract description 15
- 235000020357 syrup Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000499 gel Substances 0.000 claims description 28
- 229920002472 Starch Polymers 0.000 claims description 25
- 235000019698 starch Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 25
- 239000007788 liquid Substances 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000004568 cement Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 238000000465 moulding Methods 0.000 claims description 8
- 238000007873 sieving Methods 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 238000005303 weighing Methods 0.000 claims description 7
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001746 injection moulding Methods 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 claims description 2
- 238000002347 injection Methods 0.000 claims description 2
- 239000007924 injection Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000013049 sediment Substances 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 229930014669 anthocyanidin Natural products 0.000 abstract description 2
- 235000008758 anthocyanidins Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000001055 chewing effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 abstract 1
- 239000008279 sol Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000019197 Superoxide Dismutase Human genes 0.000 description 2
- 108010012715 Superoxide dismutase Proteins 0.000 description 2
- 244000077233 Vaccinium uliginosum Species 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 229960000271 arbutin Drugs 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229940126214 compound 3 Drugs 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000003792 cranial nerve Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The present invention provides a kind of gel candies and preparation method thereof of blueberry taste, including following component according to parts by weight: 60~70 parts of glucose syrup, 20~30 parts of white granulated sugar, 3~8 parts of compound adhesive, 1~5 part of Compound-acid, 0.2~1 part of sodium citrate, concentration 5~15 parts of blueberry juice, 0.1~1 part of edible pigment, 0.1~1 part of edible essence.The various raw materials of the gel candy of blueberry taste of the present invention are sufficiently debugged, and proportion is reasonable；It is sour-sweet proper using gel candy mellow in taste produced by the present invention, there is the elasticity of chewing, there is strong blueberry characteristic flavor on basis, while being rich in anthocyanidin and various trace elements, be a kind of snack food that is delicious, being beneficial to health.
Description
Technical field
The invention belongs to confectionery arts, more particularly, to a kind of gel candy and preparation method thereof of blueberry taste.
Background technique
Candy is a kind of traditional product, and from after entering 21 century, the type of candy is more and more, while as the people are raw
The flat raising of running water, the requirement to candy are also higher and higher.Sugar is eaten not just to meet the needs of to sweet taste, also requires to eat
It is healthy out, with the continuous reinforcement of people's health consciousness, there are the confectionary products of enhancing health efficacy will gradually receive an acclaim.
Blueberry is full of nutrition, is rich in polysaccharide, vitamin A, vitamin C, vitamin E, superoxide dismutase
(SOD), the microelements such as the ingredients such as Arbutin, anthocyanin and potassium abundant, iron, zinc, manganese, are recommended as by the World Food Programme
" third generation in the world fruit " after apple and citrus.Blueberry is not only full of nutrition, and have prevent cranial nerve aging, protect
Shield eyesight, anticancer, softening blood vessel, the functions such as enhances the immune of the body at heart tonifying, is the desirable feedstock of modern food processing.
By the good effects of blueberry in conjunction with candy, the candy with health efficacy is developed, people can be met to health
The demand of confectionary products.
Summary of the invention
To solve the above problems, the present invention provides a kind of gel candies and preparation method thereof of blueberry taste, by blueberry
Abundant nutrition develop the gel candy with health efficacy in conjunction with candy, and by sufficiently debugging, it is determined that reasonable
Proportion makes gel candy obtained have both good mouthfeel.
In order to achieve the above objectives, the technical scheme of the present invention is realized as follows:
A kind of gel candy of blueberry taste, including following component according to parts by weight: 60~70 parts of glucose syrup, white
20~30 parts of granulated sugar, 3~8 parts of compound adhesive, 1~5 part of Compound-acid, 0.2~1 part of sodium citrate, 5~15 parts of blueberry juice of concentration, food
With 0.1~1 part of pigment, 0.1~1 part of edible essence.
Further, the compound adhesive includes gelatin and carragheen, and the mass ratio of the gelatin and the carragheen is 2:1
Further, the Compound-acid includes citric acid and malic acid, the mass ratio of the citric acid and the malic acid
For 2:1
A kind of preparation method of the gel candy of blueberry taste, includes the following steps:
(1) it weighs: weighing the raw material of each parts by weight in proportion；
(2) compound adhesive uniform dissolution colloidal sol: is formed into compound rubber cement in water；
(3) it stirs off: white granulated sugar plus water being melted, the glucose syrup and sodium citrate of warm are added, after being heated to boiling
Compound rubber cement is added thereto, obtains feed liquid A；
(4) it deploys: edible pigment and edible essence being added into the feed liquid A after cooling, add concentration blueberry juice and answer
Acid solution is closed, obtains feed liquid B after mixing evenly；
(5) moulding and drying: starch is covered by feed liquid B moulding while hot, and on surface, hothouse is sent into and is dried；
(6) sieve sugar: after the sugared grain demoulding after drying, by sieving mode for sugared grain and starch separation；
(7) blow powder, oil blending: the starch on the sugared grain surface after sieving is blown off, then sugared grain is put into rotation pot, candy is added
Oil polish is polished, and target gel candy is obtained.
Further, the preparation method at least meets one in following steps:
In the step (1): it weighs: weighing raw material by following parts by weight: 60~70 parts of glucose syrup, white granulated sugar 20~
30 parts, 3~8 parts of compound adhesive, 1~5 part of Compound-acid, 0.2~1 part of sodium citrate, concentration 5~15 parts of blueberry juice, edible pigment 0.1
~1 part, 0.1~1 part of edible essence；
In the step (2): colloidal sol: being added compound adhesive in water, and homogeneous shear stirring is heated to 60 DEG C~70 DEG C,
Under conditions of stirring, it is swollen 1h, the compound rubber cement being uniformly dissolved；
In the step (3): stirring off: adding water to melt white granulated sugar in sugar dissolving kettle, amount of water is White Sugar Quality
30%, the glucose syrup and sodium citrate of warm are added, after boiling, 80 meshes is crossed and filters in sugar boiler, after being heated to boiling,
Under stirring conditions, it is slowly added to compound rubber cement thereto, obtains feed liquid A；
In the step (4): allotment: when feed liquid A temperature is down to 90 DEG C hereinafter, edible pigment and edible essence is added, then
It is added and blueberry juice and Compound-acid solution is concentrated, after 1~2min of strong stirring, obtain feed liquid B；
In the step (5): moulding and drying: using the injection of soft sweets injection molding machine preprepared while hot feed liquid B
In wooden starch mould, and starch is covered on surface, be sent into hothouse, keeps dry room temperature at 40 DEG C hereinafter, carrying out dehumidifier
Sizing, drying is for 24 hours；
In the step (6): sieve sugar: after the sugared grain demoulding after drying, by hand or sugar screening machine is by the sugared grain after drying
With starch separation；
In the step (7): blow powder, oil blending: the sugared grain after sieving, which is put into, to be blown in powder machine, will be adhered to using compressed air
Starch on sugared grain surface is blown off, then sugared grain is put into addition candy oil polish in rotation pot and is polished, and obtains target gel sugar
Fruit can be packed.
Further, glue is passed through into colloid mill when colloidal sol in the step (2).
Further, sugar cook temperature is controlled at 105~110 DEG C in the step (3).
Further, the water content of the sugared grain in the step (5) after drying for 24 hours is 15%~20%.
Further, it is used in production next time repeat to make after the starch separated in the step (6) being carried out hot baking
With.
Compared with the existing technology, gel candy of blueberry taste of the present invention and preparation method thereof has following excellent
Gesture:
Various raw materials are sufficiently debugged in the present invention, and proportion is reasonable；Using gel candy mellow in taste produced by the present invention,
It is sour-sweet proper, there is the elasticity of chewing, there is strong blueberry characteristic flavor on basis, while being rich in anthocyanidin and various trace elements,
It is a kind of snack food that is delicious, being beneficial to health.
Specific embodiment
In addition to being defined, technical term used in following embodiment has universal with those skilled in the art of the invention
The identical meanings of understanding.Test reagent used in following embodiment is unless otherwise specified conventional biochemical reagent；It is described
Experimental method is unless otherwise specified conventional method.
Below with reference to embodiment, the present invention will be described in detail.
Embodiment 1
A kind of gel candy of blueberry taste, including following component according to parts by weight: 65 parts of glucose syrup, white granulated sugar
23 parts, 3 parts of compound adhesive, 3 parts of Compound-acid, 0.4 part of sodium citrate, concentration 5.2 parts of blueberry juice, 0.2 part of edible pigment, edible essence
0.2 part；Wherein, compound adhesive is gelatin and carragheen, and the two mass ratio is 2:1；Compound-acid position citric acid and carragheen, the two matter
Amount is than being 2:1；
The preparation method of the gel candy of the blueberry taste, includes the following steps:
(1) it weighs: weighing raw material by following parts by weight: is 65 parts of glucose syrup, 23 parts of white granulated sugar, 3 parts of compound adhesive, compound
3 parts of acid, 0.4 part of sodium citrate, concentration 5.2 parts of blueberry juice, 0.2 part of edible pigment, 0.2 part of edible essence；
(2) colloidal sol: being added compound adhesive in water, is stirred with blender homogeneous shear, is heated to 60 DEG C~70 DEG C, is stirring
Under conditions of, it is swollen 1h, can be by glue by colloid mill, so as to glue Fast-swelling, the compound rubber cement that is uniformly dissolved；
(3) it stirs off: adding water to melt white granulated sugar in sugar dissolving kettle, amount of water is the 30% of White Sugar Quality, adds temperature
The glucose syrup and sodium citrate of heat after boiling, are crossed 80 meshes and are filtered in sugar boiler, after being heated to boiling, in the condition of stirring
Under, it is slowly added to compound rubber cement thereto, obtains feed liquid A, sugar cook temperature is controlled at 105~110 DEG C；
(4) it deploys: when feed liquid A temperature is down to 90 DEG C hereinafter, addition edible pigment and edible essence, add concentration blueberry
Juice and Compound-acid solution after 1~2min of strong stirring, obtain feed liquid B；
(5) moulding and drying: soft sweets injection molding machine is used to inject preprepared wooden starch mould while hot feed liquid B
It is interior, and in surface covering starch, it is sent into hothouse, keeps dry room temperature at 40 DEG C hereinafter, carrying out dehumidifier sizing, drying is for 24 hours
Afterwards, the water content of sugared grain is 15%~20%；
(6) sieve sugar: after the sugared grain demoulding after drying, by hand or sugar screening machine is by the sugared grain and starch separation after drying,
The starch separated is used in production next time reuse after carrying out hot baking；
(7) blow powder, oil blending: the sugared grain after sieving, which is put into, to be blown in powder machine, will be attached to sugared grain surface using compressed air
Starch blow off, then by sugared grain be put into rotation pot in be added candy oil polish polish, obtain target gel candy, can carry out
Packaging.
Embodiment 2
A kind of gel candy of blueberry taste, including following component according to parts by weight: 60 parts of glucose syrup, white granulated sugar
25 parts, 4 parts of compound adhesive, 4 parts of Compound-acid, 0.6 part of sodium citrate, 6 parts of blueberry juice of concentration, 0.2 part of edible pigment, edible essence
0.2 part；Wherein, compound adhesive is gelatin and carragheen, and the two mass ratio is 2:1；Compound-acid position citric acid and carragheen, the two matter
Amount is than being 2:1；
The preparation method of the gel candy of the blueberry taste, includes the following steps:
(1) it weighs: weighing raw material by following parts by weight: is 60 parts of glucose syrup, 25 parts of white granulated sugar, 4 parts of compound adhesive, compound
4 parts of acid, is concentrated 6 parts of blueberry juice, 0.2 part of edible pigment, 0.2 part of edible essence by 0.6 part of sodium citrate；
(2) colloidal sol: being added compound adhesive in water, is stirred with blender homogeneous shear, is heated to 60 DEG C~70 DEG C, is stirring
Under conditions of, it is swollen 1h, can be by glue by colloid mill, so as to glue Fast-swelling, the compound rubber cement that is uniformly dissolved；
(3) it stirs off: adding water to melt white granulated sugar in sugar dissolving kettle, amount of water is the 30% of White Sugar Quality, adds temperature
The glucose syrup and sodium citrate of heat after boiling, are crossed 80 meshes and are filtered in sugar boiler, after being heated to boiling, in the condition of stirring
Under, it is slowly added to compound rubber cement thereto, obtains feed liquid A, sugar cook temperature is controlled at 105~110 DEG C；
(4) it deploys: when feed liquid A temperature is down to 90 DEG C hereinafter, addition edible pigment and edible essence, add concentration blueberry
Juice and Compound-acid solution after 1~2min of strong stirring, obtain feed liquid B；
(5) moulding and drying: soft sweets injection molding machine is used to inject preprepared wooden starch mould while hot feed liquid B
It is interior, and in surface covering starch, it is sent into hothouse, keeps dry room temperature at 40 DEG C hereinafter, carrying out dehumidifier sizing, drying is for 24 hours
Afterwards, the water content of sugared grain is 15%~20%；
(6) sieve sugar: after the sugared grain demoulding after drying, by hand or sugar screening machine is by the sugared grain and starch separation after drying,
The starch separated is used in production next time reuse after carrying out hot baking；
(7) blow powder, oil blending: the sugared grain after sieving, which is put into, to be blown in powder machine, will be attached to sugared grain surface using compressed air
Starch blow off, then by sugared grain be put into rotation pot in be added candy oil polish polish, obtain target gel candy, can carry out
Packaging.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of gel candy of blueberry taste, it is characterised in that: including following component according to parts by weight: glucose syrup 60
~70 parts, 20~30 parts of white granulated sugar, 3~8 parts of compound adhesive, 1~5 part of Compound-acid, 0.2~1 part of sodium citrate, concentration blueberry juice 5
~15 parts, 0.1~1 part of edible pigment, 0.1~1 part of edible essence.
2. the gel candy of blueberry taste according to claim 1, it is characterised in that: the compound adhesive includes gelatin and card
The mass ratio of drawing glue, the gelatin and the carragheen is 2:1.
3. the gel candy of blueberry taste according to claim 1, it is characterised in that: the Compound-acid include citric acid and
The mass ratio of malic acid, the citric acid and the malic acid is 2:1.
4. the method for preparing the gel candy of the described in any item blueberry tastes of claims 1 to 3, it is characterised in that: including such as
Lower step:
(1) it weighs: weighing the raw material of each parts by weight in proportion；
(2) compound adhesive uniform dissolution colloidal sol: is formed into compound rubber cement in water；
(3) it stirs off: white granulated sugar plus water being melted, the glucose syrup and sodium citrate of warm are added, be heated to after boiling to it
It is middle that compound rubber cement is added, obtain feed liquid A；
(4) it deploys: edible pigment and edible essence being added into the feed liquid A after cooling, add concentration blueberry juice and Compound-acid
Solution obtains feed liquid B after mixing evenly；
(5) moulding and drying: starch is covered by feed liquid B moulding while hot, and on surface, hothouse is sent into and is dried；
(6) sieve sugar: after the sugared grain demoulding after drying, by sieving mode for sugared grain and starch separation；
(7) blow powder, oil blending: the starch on the sugared grain surface after sieving is blown off, then sugared grain is put into rotation pot, candy glazing is added
Oil is polished, and target gel candy is obtained.
5. the preparation method of the gel candy of blueberry taste according to claim 4, it is characterised in that: the preparation method
At least meet one in following steps:
In the step (1): weighing: weighing raw material by following parts by weight: 60~70 parts of glucose syrup, white granulated sugar 20~30
Part, 3~8 parts of compound adhesive, 1~5 part of Compound-acid, 0.2~1 part of sodium citrate, concentration 5~15 parts of blueberry juice, edible pigment 0.1~
1 part, 0.1~1 part of edible essence；
In the step (2): colloidal sol: being added compound adhesive in water, and homogeneous shear stirring is heated to 60 DEG C~70 DEG C, is stirring
Under conditions of, it is swollen 1h, the compound rubber cement being uniformly dissolved；
In the step (3): it stirs off: adding water to melt white granulated sugar in sugar dissolving kettle, amount of water is the 30% of White Sugar Quality, then
The glucose syrup and sodium citrate of warm is added, after boiling, crosses 80 meshes and filters in sugar boiler, after being heated to boiling, stirring
Under conditions of, it is slowly added to compound rubber cement thereto, obtains feed liquid A；
In the step (4): allotment: when feed liquid A temperature is down to 90 DEG C hereinafter, addition edible pigment and edible essence, add
It is concentrated blueberry juice and Compound-acid solution, after 1~2min of strong stirring, obtains feed liquid B；
In the step (5): moulding and drying: using the injection of soft sweets injection molding machine preprepared wooden while hot feed liquid B
In starch mould, and starch is covered on surface, is sent into hothouse, keeps dry room temperature at 40 DEG C hereinafter, carry out dehumidifier sizing,
Drying is for 24 hours；
In the step (6): sieve sugar: after the sugared grain demoulding after drying, by hand or sugar screening machine by the sugared grain after drying and forms sediment
Powder separation；
In the step (7): blow powder, oil blending: the sugared grain after sieving, which is put into, to be blown in powder machine, will be attached to sugar using compressed air
The starch on grain surface is blown off, then sugared grain is put into addition candy oil polish in rotation pot and is polished, and obtains target gel candy, i.e.,
It can be packed.
6. the preparation method of the gel candy of blueberry taste according to claim 5, it is characterised in that: the step (2)
Glue is passed through into colloid mill when middle colloidal sol.
7. the preparation method of the gel candy of blueberry taste according to claim 5, it is characterised in that: the step (3)
Middle sugar cook temperature control is at 105~110 DEG C.
8. the preparation method of the gel candy of blueberry taste described in claim 5, it is characterised in that: done in the step (5)
It is dry for 24 hours after sugared grain water content 15%~20%.
9. the preparation method of the gel candy of blueberry taste according to claim 5, it is characterised in that: by the step
(6) starch separated in is used in production next time reuse after carrying out hot baking.
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| CN201910590371.2A CN110150439A (en) | 2019-07-02 | 2019-07-02 | A kind of gel candy and preparation method thereof of blueberry taste |
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| CN201910590371.2A CN110150439A (en) | 2019-07-02 | 2019-07-02 | A kind of gel candy and preparation method thereof of blueberry taste |
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Cited By (1)
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| CN111357854A (en) * | 2020-03-24 | 2020-07-03 | 江西师范大学 | Application of fish gelatin and carrageenan in soft sweets, fish gelatin composite nutritional soft sweets and preparation method thereof |
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