CN110235972A - Ponkan gel candy and its vacuum production method - Google Patents
Ponkan gel candy and its vacuum production method Download PDFInfo
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- CN110235972A CN110235972A CN201910663491.0A CN201910663491A CN110235972A CN 110235972 A CN110235972 A CN 110235972A CN 201910663491 A CN201910663491 A CN 201910663491A CN 110235972 A CN110235972 A CN 110235972A
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- ponkan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of Ponkan gel candy and its vacuum production methods, by the way that Ponkan pulp to be soaked in specific sucrose sugar, quality stabilization, Ponkan candy in good taste are formed, the present invention is by carrying out pulverization process for Ponkan, sebacic acid fourth diester is added, reaches and immerses effect well；It is dry after sucrose is by preparing syrup, finally after infrared 120 DEG C heat treatment, a kind of porous and loose sugar is obtained, while sebacic acid fourth diester therein plays fine skeleton function, increase its stability.A kind of available stability is good through the invention, the good Ponkan candy of mouthfeel, and this method preparation is simple, is suitable for industrialization and large-scale production.
Description
Technical field
The present invention relates to a kind of preparation methods of Ponkan gel candy, belong to food and field of health care products.
Background technique
Ponkan also known as ponkan, white tangerine, brave version tangerine, plum mandarin orange, originate in China, Jiangxi, Fujian, Guangdong, Zhejiang, Guangxi, Taiwan,
It is more that Sichuan and Chongqing etc. save (city, area) cultivation.Ponkan divides hard reed and has reed.Have several radial rills at the top of hard Lu Yinguo and
Also known as Eight Diagrams reed, fruit is oblate or high oblateness；Have a reed, generally without radial rill at the top of fruit, fruit is oblate, single fruit weight and
Taste of fruit is not so good as hard reed.The main feature of orange mandarin orange: tree vigo(u)r is medium, and tree property is upright, and skeleton branch crotch angle is small；Fruit is oblate
Shape, larger, 125~150 grams of single fruit weight, big is 250 grams or more reachable, and fruit face is orange-yellow or orange, and pericarp is slightly thick, easy-peel；Fruit
Meat is tender and crisp, succulence, and sweet tea is dense tasty and refreshing, soluble solid 15% or so, and 11~13 grams/100 milliliters of sugared content, 0.3 gram of acid content
~0.8 gram/100 milliliters；In fruit 11 months, the last ten-days period to December it is mature, compared with storage tolerance.Ponkan wide adaptability, high and stable yield, major clique
(excellent strain) is more, is the kind of current China's development.
The features such as Ponkan is liked by the majority of consumers deeply, but Ponkan has storage time short, eats trouble raw, for youngster
It is virgin edible with more constant, using Ponkan as primary raw material, a kind of Ponkan gel candy is developed, Ponkan can be expanded
Edible range increases the social effect and economic benefits of Ponkan.
Summary of the invention
To solve the above-mentioned problems of the prior art, a kind of preparation method of Ponkan gel candy is provided, by this hair
The Ponkan gel candy brittleness that bright middle preparation method obtains is good, and stability is good, and mouthfeel is suitable for, and is suitble to children edible.
In order to realize that foregoing invention, embodiment are as follows:
One, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp, sebacic acid fourth two is added in pulp
Ester stirs 1-3 hours.
Preferably, the sebacic acid fourth diester additional amount is 0.1-0.5 times of Ponkan quality.
Two, it takes suitable amount of sucrose, maltol and sebacic acid fourth diester, is added and is equivalent to 0.5-1.5 times of sucrose quality and measures
Water is heated to 60-80 DEG C, stirs 20-60min, and 60-80 DEG C is dried under vacuum to moisture content between 5-15%, is added using infrared
Heat heats 1-3min, is rapidly cooled to room temperature, obtains sugar to 120 DEG C.
Preferably, the sucrose, maltol, sebacic acid fourth diester mass ratio are 1:0.1-0.5:0.1-0.5.
Three, sugar is added into above-mentioned pulp, is impregnated 5-12 hours, be dried under vacuum to moisture 5% hereinafter, again will
Sugar after drying is immersed in pulp, is impregnated 5-12 hours, is dried under vacuum to moisture 5% hereinafter, repeating 3-5 times, is after dry
It can；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, enter pulp inside sugar as far as possible using pressure difference variation.
Preferably, the vacuum drying temperature is 40-60 DEG C, vacuum degree 0.6-0.8Mpa.
Four, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Preferably, the different shape mold includes the shapes such as strip, square, circle, taper.
The features of the present invention is as follows:
1, the present invention under the effect of sebacic acid fourth diester, increases Viscosity of Syrup, increases after dry by the way that sucrose is prepared into syrup
Add its brittleness；Syrup is in process of vacuum drying, since sebacic acid fourth diester is not soluble in water, and bond properties with higher,
It is capable of forming fine skeleton system, makes to form more hollow structures inside sugar, conducive to the immersion of pulp.
2, the present invention uses 120 DEG C of infra-red drying sugars, makes the hole wall inside sugar that slight gelatinization occur, becomes thin
Pine increases the residence time of brittleness and pulp in sugar；A certain amount of sebacic acid fourth diester is added in pulp, can also increase
Add its residence time in sugar.
Compared with prior art, beneficial effects of the present invention also reside in:
1. method of the invention obtains, a kind of brittleness is good, and stability is good, and mouthfeel is suitable for, and is suitble to the edible Ponkan sugar of children
Fruit.
2. the method for the present invention preparation process is simple, stably and controllable, production cost is reduced.
Specific embodiment
Main points in order to better understand the present invention are now described in further detail foregoing invention by specific embodiment, but under
Stating embodiment should not be understood as to further limitation of the invention.
Embodiment 1
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp, sebacic acid fourth two is added in pulp
Ester, the sebacic acid fourth diester additional amount are 0.3 times of Ponkan quality.
2, suitable amount of sucrose, maltol and sebacic acid fourth diester, the sucrose, maltol, sebacic acid fourth diester matter are taken
Amount ratio is 1:3:3.1.0 times of amount water for being equivalent to sucrose quality are added, are heated to 70 DEG C, stir 40min, 70 DEG C of vacuum drying
It is 10% to moisture content, using infrared heating to 120 DEG C, heats 2min, be rapidly cooled to room temperature, obtain sugar.
3, sugar is added into above-mentioned pulp, is impregnated 9 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 50 DEG C, vacuum degree 0.7Mpa.The sugar after drying is immersed in pulp again, is impregnated 9 hours, the dry drying of vacuum is extremely
Moisture 5% is hereinafter, repeat 3-5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Embodiment 2
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp, sebacic acid fourth two is added in pulp
Ester, the sebacic acid fourth diester additional amount are 0.1 times of Ponkan quality.
2, suitable amount of sucrose, maltol and sebacic acid fourth diester, the sucrose, maltol, sebacic acid fourth diester matter are taken
Amount ratio is 1:0.1:0.1.0.5 times of amount water for being equivalent to sucrose quality is added, is heated to 60 DEG C, stirs 20min, 60 DEG C of vacuum
Drying to moisture content is 5%, using infrared heating to 120 DEG C, heats 1min, is rapidly cooled to room temperature, obtains sugar.
3, sugar is added into above-mentioned pulp, is impregnated 6 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 40 DEG C, vacuum degree 0.6Mpa.The sugar after drying is immersed in pulp again, is impregnated 6 hours, the dry drying of vacuum is extremely
Moisture 5% is hereinafter, repeat 3-5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Embodiment 3
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp, sebacic acid fourth two is added in pulp
Ester, the sebacic acid fourth diester additional amount are 0.5 times of Ponkan quality.
2, suitable amount of sucrose, maltol and sebacic acid fourth diester, the sucrose, maltol, sebacic acid fourth diester matter are taken
Amount ratio is 1:0.5:0.5.1.5 times of amount water for being equivalent to sucrose quality are added, are heated to 80 DEG C, stir 60min, 80 DEG C of vacuum
Drying to moisture content is 15%, using infrared heating to 120 DEG C, heats 3min, is rapidly cooled to room temperature, obtains sugar.
3, sugar is added into above-mentioned pulp, is impregnated 12 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 60 DEG C, vacuum degree 0.8Mpa.The sugar after drying is immersed in pulp again, is impregnated 12 hours, vacuum does drying
To moisture 5% hereinafter, being repeated 5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Comparative example 1
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp.
2, suitable amount of sucrose, maltol are taken, the sucrose, maltol mass ratio are 1:3.Addition is equivalent to sucrose quality
1.0 times of amount water, be heated to 70 DEG C, stir 40min, it is 10% that 70 DEG C, which are dried under vacuum to moisture content, obtains sugar.
3, sugar is added into above-mentioned pulp, is impregnated 9 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 50 DEG C, vacuum degree 0.7Mpa.The sugar after drying is immersed in pulp again, is impregnated 9 hours, the dry drying of vacuum is extremely
Moisture 5% is hereinafter, repeat 3-5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Comparative example 2
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp.
2, suitable amount of sucrose, maltol are taken, the sucrose, maltol mass ratio are 1:0.1.Addition is equivalent to sucrose matter
0.5 times of amount water of amount is heated to 60 DEG C, stirs 20min, and 60 DEG C are dried under vacuum to moisture content and obtain sugar for 5%.
3, sugar is added into above-mentioned pulp, is impregnated 6 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 40 DEG C, vacuum degree 0.6Mpa.The sugar after drying is immersed in pulp again, is impregnated 6 hours, the dry drying of vacuum is extremely
Moisture 5% is hereinafter, repeat 3-5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
Comparative example 3
A kind of preparation method of Ponkan gel candy, its step are as follows:
1, it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp.
2, suitable amount of sucrose, maltol are taken, the sucrose, maltol mass ratio are 1:0.5.Addition is equivalent to sucrose matter
1.5 times of amount water of amount are heated to 80 DEG C, stir 60min, and it is 15% that 80 DEG C, which are dried under vacuum to moisture content, obtains sugar.
3, sugar is added into above-mentioned pulp, is impregnated 12 hours, be dried under vacuum to moisture 5% hereinafter, vacuum drying temperature
Degree is 60 DEG C, vacuum degree 0.8Mpa.The sugar after drying is immersed in pulp again, is impregnated 12 hours, vacuum does drying
To moisture 5% hereinafter, being repeated 5 times, after dry.Carried out in soaking process it is intermittent vacuumize and vacuum breaker, utilize pressure difference
Variation enters pulp inside sugar as far as possible.
4, the sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
1, brittleness is investigated
According to the preparation method of embodiment 1-3 and comparative example 1-3, Ponkan candy is prepared, it is consistent to obtain size, shape
Ponkan candy detects its hardness using hardness detecting instrument, as a result as follows:
| Time | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Bacterium number | 5.49kg.mn | 6.00kg.mn | 5.86kg.mn | 12.21kg.mn | 13.69kg.mn | 15.35kg.mn |
2, mouthfeel is investigated
The resulting Ponkan candy of Example 1-3 and comparative example 1-3 chooses 12 professional judge personnel, respectively to implementation
Example 1-3 and comparative example 1-3 is tasted, and is given a mark using candy brittleness, fragrance, sugariness and comprehensive mouthfeel as index,
Full marks are 100 points, and after having tasted every time, rest half an hour, then carry out intersection trial test, guarantee each to have attempted to implement per capita
The candy of example and comparative example, records each score, calculates the average of each embodiment and comparative example, as a result such as
Under:
| Embodiment | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| 1 | 95.5 | 96.4 | 97.2 | 74.5 | 67.1 | 69.6 |
| 2 | 96.6 | 97.1 | 96.3 | 73.4 | 67.8 | 71.5 |
| 3 | 94.4 | 95.4 | 94.7 | 70.7 | 62.4 | 72.7 |
| 4 | 98.0 | 96.2 | 91.7 | 69.9 | 68.8 | 73.1 |
| 5 | 93.6 | 94.8 | 93.4 | 71.4 | 63.8 | 74.2 |
| 6 | 94.2 | 93.7 | 96.5 | 72.4 | 66.5 | 70.5 |
| 7 | 97.1 | 92..1 | 95.7 | 71.9 | 70.6 | 71.8 |
| 8 | 92.2 | 93.6 | 95.2 | 73.4 | 64.8 | 71.7 |
| 9 | 96.5 | 96.2 | 96.4 | 74.9 | 65.2 | 69.8 |
| 10 | 91.9 | 92.7 | 98.1 | 70.9 | 61.9 | 65.9 |
| 11 | 92.4 | 92.4 | 96.3 | 66.8 | 67.3 | 66.9 |
| 12 | 93.4 | 95.2 | 94.8 | 65.8 | 63.6 | 70.8 |
| It is average | 94.60 | 94.61 | 95.54 | 71.35 | 65.71 | 70.75 |
According to above-mentioned experimental result it is found that Ponkan candy obtained by Ponkan gel candy preparation method of the invention is good in taste.
3. study on the stability
The resulting Ponkan candy of Example 1-3 and comparative example 1-3 is sealed with plastic bottle and is saved, respectively 0/3/6/9/12/
It takes out within 15/18/24 month, investigates its mouthfeel according to the method described above, score, record average, as a result as follows:
| Time (moon) | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| 0 | 94.62 | 94.63 | 95.53 | 71.346 | 65.73 | 70.74 |
| 3 | 92.74 | 95.45 | 92.85 | 61.45 | 59.4 | 65.45 |
| 6 | 91.48 | 92.45 | 94.84 | 60.52 | 57.88 | 64.56 |
| 9 | 90.52 | 91.46 | 91.46 | 54.46 | 55.47 | 63.16 |
| 12 | 88.91 | 93.68 | 93.59 | 51.47 | 52.25 | 60.11 |
| 15 | 90.13 | 91.75 | 92.42 | 51.42 | 50.41 | 58.46 |
| 18 | 89.59 | 90.12 | 90.46 | 50.46 | 49.89 | 56.26 |
| 24 | 85.68 | 86.97 | 86.78 | 50.78 | 49.86 | 50.11 |
From above-mentioned test result analysis, the resulting candy stability of the present invention is preferable.
Claims (4)
1. a kind of vacuum production method of Ponkan gel candy, it is characterised in that including the following steps:
(1) it takes fresh Ponkan appropriate, cleans peeling, crushed 200 meshes, obtain Ponkan pulp, sebacic acid fourth two is added in pulp
Ester stirs 1-3 hours；
(2) it takes suitable amount of sucrose, maltol and sebacic acid fourth diester, is added and is equivalent to 0.5-1.5 times of sucrose quality and measures water, add
Heat stirs 20-60min, 60-80 DEG C is dried under vacuum to moisture content between 5-15%, extremely using infrared heating to 60-80 DEG C
120 DEG C, 1-3min is heated, room temperature is rapidly cooled to, obtains sugar；
(3) sugar is added into above-mentioned pulp, impregnates 5-12 hours, is dried under vacuum to moisture 5% hereinafter, will dry again
Sugar afterwards is immersed in pulp, is impregnated 5-12 hours, and vacuum is dry to moisture 5% hereinafter, repeating 3-5 times, after drying i.e.
It can；Carried out in soaking process it is intermittent vacuumize and vacuum breaker, enter pulp inside sugar as far as possible using pressure difference variation；
(4) sugar after above-mentioned drying is crushed, single sugar of different shapes is pressed into according to different molds.
2. a kind of Ponkan gel candy vacuum production method according to claim 1, it is characterised in that: the sebacic acid
Fourth diester additional amount is 0.1-0.5 times of Ponkan quality.
3. a kind of Ponkan gel candy vacuum production method according to claim 1, it is characterised in that: the sucrose,
Maltol, sebacic acid fourth diester mass ratio are 1:0.1-0.5:0.1-0.5.
4. a kind of Ponkan gel candy vacuum production method according to claim 1, it is characterised in that: the vacuum is dry
Dry temperature is 40-60 DEG C, vacuum degree 0.6-0.8Mpa.
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| CN201910663491.0A CN110235972A (en) | 2019-07-23 | 2019-07-23 | Ponkan gel candy and its vacuum production method |
Applications Claiming Priority (1)
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| CN201910663491.0A CN110235972A (en) | 2019-07-23 | 2019-07-23 | Ponkan gel candy and its vacuum production method |
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Citations (5)
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|---|---|---|---|---|
| JP2004208635A (en) * | 2003-01-06 | 2004-07-29 | Uha Mikakuto Co Ltd | Soft candy |
| CN101491508A (en) * | 2009-01-23 | 2009-07-29 | 上海微丸医药开发有限公司 | Preparation method of aspirin Intestine-soluble micro-pill capsules |
| CN101502492A (en) * | 2009-03-13 | 2009-08-12 | 上海微丸医药开发有限公司 | Method for preparing clarithromycin granule without bitter taste |
| CN102885192A (en) * | 2012-10-22 | 2013-01-23 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of citrus soft sweets |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
-
2019
- 2019-07-23 CN CN201910663491.0A patent/CN110235972A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004208635A (en) * | 2003-01-06 | 2004-07-29 | Uha Mikakuto Co Ltd | Soft candy |
| CN101491508A (en) * | 2009-01-23 | 2009-07-29 | 上海微丸医药开发有限公司 | Preparation method of aspirin Intestine-soluble micro-pill capsules |
| CN101502492A (en) * | 2009-03-13 | 2009-08-12 | 上海微丸医药开发有限公司 | Method for preparing clarithromycin granule without bitter taste |
| CN102885192A (en) * | 2012-10-22 | 2013-01-23 | 衢州市煜鑫农产品加工技术开发有限公司 | Preparation method of citrus soft sweets |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
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