CN111202160A - High-adhesiveness collagen casing fruit juice soft sweet and preparation method thereof - Google Patents
High-adhesiveness collagen casing fruit juice soft sweet and preparation method thereof Download PDFInfo
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- CN111202160A CN111202160A CN202010044090.XA CN202010044090A CN111202160A CN 111202160 A CN111202160 A CN 111202160A CN 202010044090 A CN202010044090 A CN 202010044090A CN 111202160 A CN111202160 A CN 111202160A
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
-
- 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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a high-adhesiveness collagen casing fruit juice soft sweet and a preparation method thereof, wherein the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet comprises the following steps: comprises preparing gum powder, sour liquid, gelatin block, casing and fruit juice; dissolving high fructose corn syrup, adding the colloidal sugar powder, heating and stirring, decocting until the content of soluble solids is 78-80Brix, cooling to 90 ℃, adding the gelatin blocks, stirring and mixing uniformly, continuously adding the fruit juice, adjusting the content of the soluble solids to 71-73Brix, filling into sausage casings at 80-90 ℃, and quickly cooling and curing. The sausage casing fruit juice soft sweet has high fitting degree between the sausage casing and the soft sweet inside, improves the mouthfeel of the sausage casing, does not separate from the soft sweet in the chewing process, has good mouthfeel, and has the texture similar to that of fruit peel.
Description
Technical Field
The invention belongs to the technical field of processing of collagen casing soft sweets, and particularly relates to a high-adhesiveness collagen casing fruit juice soft sweets and a preparation method thereof.
Background
The casing fruit juice soft sweets are gel soft sweets coated with a layer of collagen casing, bionic pericarp is formed by the casing, the filled gel soft sweets form a gel network structure by the colloid, and saccharides and water are bound in the gel network to form stable bionic soft sweets. Colloids that can be used to prepare such fondants include: carrageenan, gelatin, low acyl gellan gum, pectin, agar, etc. At present, some soft sweets of casing of sausages appear in the domestic market, and break the barrier depending on import in the past. Although the gels for preparing the jelly soft sweets are numerous, different gels have far different degrees of fit between the jelly soft sweets prepared by the gels and casings, and the casing soft sweets with weak degrees of fit have poor mouthfeel, mainly because the casings are easily separated from gum bases during chewing.
Chinese patent CN107821714A discloses a collagen casing fruit juice soft sweet and a preparation method thereof, wherein low-acyl gellan gum is mainly adopted as a gel, and although the gel has good acid resistance and heat resistance, wet and glutinous mouth feel, better flavor release and the texture similar to pulp, the soft sweet prepared by compounding single low-acyl gellan gum and a thickening agent has extremely poor fitting degree with casing, mainly shows that the surface viscosity of the soft sweet is low and the casing cannot be effectively adhered.
Disclosure of Invention
This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.
The present invention has been made in view of the above-mentioned technical drawbacks.
Therefore, in one aspect of the invention, the defects in the prior art are overcome, and the highly conformable collagen-coated fruit juice soft candy and the preparation method thereof are provided.
In order to solve the technical problems, the invention provides the following technical scheme: a preparation method of high-adhesiveness collagen casing fruit juice jelly comprises the following steps: comprises preparing gum powder, sour liquid, gelatin block, casing and fruit juice; dissolving fructose-glucose syrup, adding the colloidal sugar powder, heating and stirring, decocting until the content of soluble solids is 78-80Brix, cooling to 90 ℃, adding the gelatin blocks, stirring and mixing uniformly, continuously adding the fruit juice, adjusting the content of the soluble solids to 71-73Brix, filling into sausage casings at 80-90 ℃, and quickly cooling and solidifying.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the preparation of the gum powder is obtained by simultaneously mixing low-acyl gellan gum, locust bean gum and xanthan gum with sugar; according to the mass fraction, 1.0-1.4 parts of gellan gum, 0.6-1.0 parts of locust bean gum, 0.6-1.0 parts of xanthan gum and 40-60 parts of sugar.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the preparation of the sour liquid is to dissolve a sour agent and a coagulant; according to the mass fraction, the sour agent is 2.5-6.5 parts, the gel accelerator is 0.5-0.7 part, and the solvent is 4-6 parts.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: after the sausage casing is prepared by filling sugar into the collagen sausage casing, coating the coating agent after the temperature is 60 ℃, the humidity is 80 percent and the treatment time is 15 min.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the gelatin block is prepared by mixing gelatin with water, absorbing water to swell for 30min, heating at 60 deg.C to dissolve completely, and cooling; according to the mass fraction, the gelatin is 5-7 parts, the gelatin power is 120 parts, the water is twice of the gelatin part, and the water is cold water.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the fruit juice preparation comprises the steps of uniformly mixing fruit juice and glycerol, adding the acid taste liquid, and uniformly mixing to obtain fruit juice; 4-6 parts of glycerin and 15-20 parts of fruit juice by mass.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the dissolved high fructose corn syrup is prepared by mixing and stirring 20-25 parts of water and 40-60 parts of high fructose corn syrup for dissolving.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the sour agent comprises one or more of citric acid, malic acid, sodium citrate, potassium citrate and lactic acid, and the coagulant comprises one or more of potassium chloride, calcium chloride, dipotassium hydrogen phosphate or calcium hydrophosphate; the solvent of the dissolving is water.
The preferable scheme of the preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: the sugar is white granulated sugar.
In one aspect of the present invention, the present invention overcomes the disadvantages of the prior art, and provides a highly conformable collagen-coated fruit juice jelly, wherein: the solid content is 70-75%, the pH is less than 4.0, and the fit degree of the sausage casing and the gum base is similar to that of a fruit grape.
The invention has the beneficial effects that:
1) the sausage casing fruit juice soft sweet provided by the invention has the advantages that the sausage casing is highly attached to the soft sweet inside, the mouthfeel of the sausage casing is improved, and the sausage casing and the soft sweet cannot be separated in the chewing process.
2) According to the sausage casing fruit juice soft sweet, before the gum base is filled into the sausage casing, the sausage casing is steamed and boiled to fully absorb water and swell, the surface of the sausage casing is coated with a coating agent to reduce the loss of the moisture of the sausage casing, the higher the moisture content of the sausage casing is, the better the taste is, and the sausage casing fruit juice soft sweet has the texture similar to that of a fruit peel.
3) The sausage casing fruit juice soft sweet provided by the invention has high moisture content, is sour, sweet and delicious, has a pH value of less than 4.0, is compounded with the low-acyl gellan gum, and overcomes the defects of low melting point of the gelatin and poor bonding effect of the low-acyl gellan gum and the sausage casing.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise. Wherein:
FIG. 1 shows that the jelly candy prepared in example 3 has good adhesion to the casing and is difficult to be torn.
FIG. 2 is a photograph of the fondant prepared in comparative example 1, which had poor adherence to the casing and was easily separated and detached.
FIG. 3 is a graph showing the effect of increased gelatin content on fit of enteric coated gummy.
FIG. 4 is a graph showing the effect of reducing the amount of low acyl gellan gum added on the fit of enteric coated gummy.
Fig. 5 is a graph comparing the effect of degassing, with no degassing on the left and substantially no significant residual large bubbles after degassing on the right.
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with examples are described in detail below.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described and will be readily apparent to those of ordinary skill in the art without departing from the spirit of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.
Furthermore, reference herein to "one embodiment" or "an embodiment" means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one implementation of the invention. The appearances of the phrase "in one embodiment" in various places in the specification are not necessarily all referring to the same embodiment, nor are separate or alternative embodiments mutually exclusive of other embodiments.
Example 1:
the formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 1.65 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro candy casing product, special casing product for candy of Beijing autumn fruit casings Limited company), and proper amount of essence and pigment for food. The water in this example is deionized water.
The preparation process comprises the following steps:
mixing low acyl gellan gum, locust bean gum, xanthan gum and 60 parts of white granulated sugar to obtain a gum powder A for later use;
mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 5 parts of water, heating to completely dissolve, and cooling for later use;
uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use;
mixing 1.65 parts of gelatin with 2 times of deionized cold water, absorbing water to swell for 30min, heating at 60 ℃ to dissolve completely, and cooling to obtain gelatin blocks for later use;
weighing 40 parts of high fructose corn syrup, mixing with 25 parts of water, adding the gum powder A in the step, heating, stirring, mixing, dissolving, and decocting until the content of soluble solids is 78-80Brix to obtain a sugar solution C;
cooling the sugar solution C to 90 ℃, adding the gelatin blocks prepared in the above steps, stirring and mixing uniformly, continuously adding the mixed solution B prepared in the above step, adjusting the content of soluble solids to 71-73Brix to obtain the gum base D, and keeping the temperature at 80 ℃ for later use;
uniformly coating a layer of coating agent (the main components of the coating agent comprise white oil, carnauba wax, caprylic/capric glyceride and the like, wherein the coating agent is a common candy) on the outer surface of the dry collagen casing;
and (3) filling the collagen base D into the casing when the jelly is hot, twisting once every 20mm, rapidly cooling and solidifying in a refrigerator at 4 ℃, shearing at the twisted position, and packaging to obtain the high-adhesiveness collagen casing fruit juice soft sweet.
Example 2
The formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 3.3 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro candy casing product, special casing product for candy of Beijing autumn fruit casings Limited company), and proper amount of essence and pigment for food.
The highly conformable collagen-coated fruit juice jelly of example 2 was produced in the same manner as in example 1.
Example 3
The formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4.95 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro candy casing product, special casing product for candy of Beijing autumn fruit casings Limited company), and proper amount of essence and pigment for food.
The highly conformable collagen-coated fruit juice jelly of example 3 was produced in the same manner as in example 1.
Example 4
To highlight the importance of the preparation process, the order of addition of white granulated sugar was changed according to the formulation in example 3, and the prepared fondant was subjected to fit degree test and preference degree test, and the results are shown in tables 1-2.
The formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4.95 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro candy casing product, special casing product for candy of Beijing autumn fruit casings Limited company), and proper amount of essence and pigment for food. The water in this example is deionized water.
The preparation process comprises the following steps:
mixing low acyl gellan gum, locust bean gum and xanthan gum to obtain gum powder A for later use;
mixing citric acid, sodium citrate, dipotassium hydrogen phosphate and 5 parts of water, heating to completely dissolve, and cooling for later use;
uniformly mixing the fruit juice and the glycerol, adding the sour agent solution prepared in the step, and uniformly mixing to obtain a mixed solution B for later use;
mixing 1.65 parts of gelatin with 2 times of deionized cold water, absorbing water to swell for 30min, heating at 60 ℃ to dissolve completely, and cooling to obtain gelatin blocks for later use;
weighing 40 parts of high fructose corn syrup, mixing with 25 parts of water, adding the rubber powder A in the step, heating, stirring, mixing and dissolving, continuously adding 60 parts of white granulated sugar, and decocting until the content of soluble solids is 78-80Brix to obtain a sugar solution C;
cooling the sugar solution C to 90 ℃, adding the gelatin blocks prepared in the above steps, stirring and mixing uniformly, continuously adding the mixed solution B prepared in the above step, adjusting the content of soluble solids to 71-73Brix to obtain the gum base D, and keeping the temperature at 80 ℃ for later use;
uniformly coating a layer of coating agent (the main components of the coating agent comprise white oil, carnauba wax, caprylic/capric glyceride and the like, wherein the coating agent is a common candy) on the outer surface of the dry collagen casing;
and (3) filling the collagen base D into the casing when the jelly is hot, twisting once every 20mm, rapidly cooling and solidifying in a refrigerator at 4 ℃, shearing at the twisted position, and packaging to obtain the high-adhesiveness collagen casing fruit juice soft sweet.
When the sol is used alone, a large amount of water is mainly needed to promote dispersion, so that the later period of heating is needed to ensure that the water is evaporated and concentrated to proper conditions, and the long-time heating process has a certain negative influence on the gel strength. The mixing with sucrose is to promote the dissolution of colloid in water, reduce the water consumption, accelerate the dissolution rate and improve the efficiency. Example 4 the differences with and without white granulated sugar were compared. It can be seen that, in addition to the greatly prolonged preparation time, the effect of the long heating on the gel is significantly reduced in terms of the final sugar fit and preference (compared to example 3, see tables 1 and 2).
Example 5
Based on the formulation in example 3, the effect of further improvement of gelatin content on the fit of the casing fondant was investigated:
the formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4.95 parts, 6.6 parts, 8.8 parts, 11 parts and 13.2 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro candy casing product, special casing product for candy of Beijing autumn fruit casing Limited company), and proper amounts of food essence and pigment.
The results are shown in FIG. 3.
Example 6
Based on the formulation in example 3, the effect of reducing the low acyl gellan gum addition on the fit of the enteric coated gummy was investigated:
the formula of the high-adhesiveness collagen casing fruit juice soft sweet is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4.95 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 part of low acyl gellan gum, 0.8 part of low acyl gellan gum, 0.5 part of 0.2 part of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devro casing candy product, special casing product for Beijing autumn fruit company casings, etc.), and a proper amount of food essence and pigment.
The results are shown in FIG. 4.
Comparative example 1
The formula of the gelatin-free low-adhesiveness collagen casing fruit juice soft sweet comprises the following components in percentage by weight: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, collagen casing (Devrro candy casing product, special casing product for candy of Beijing autumn fruit casings Limited company), and proper amounts of food essence and pigment.
The gelatin-free low-fitting collagen-coated marshmallow-based gummy candy of comparative example 1 differs from the method of example 1 above in that the gelatin-related step is eliminated, and the other methods are the same.
Comparative example 2
The formula of the collagen casing fruit juice soft sweets with different casing brands is as follows: 60 parts of water, 60 parts of white granulated sugar, 40 parts of high fructose corn syrup, 20 parts of concentrated fruit juice, 4.95 parts of gelatin, 4 parts of food-grade glycerol, 2.5 parts of citric acid, 0.88 part of sodium citrate, 1.1 parts of low acyl gellan gum, 0.66 part of locust bean gum, 0.66 part of xanthan gum, 0.55 part of dipotassium hydrogen phosphate, a collagen casing contrast sample (a special casing product for sausage of Beijing autumn fruit casing Limited company), and proper amounts of food essence and pigment.
The collagen-coated fruit juice soft candy of the present comparative example 2, which is a different coated brand, was prepared in the same manner as in example 1 above.
Comparative example 3:
red grape, purchased in local supermarket.
Comparative example 4:
yoha grape flavored enteric coated soft candy, yoha taste candy food (shanghai) limited.
Comparative example 5:
qifeng Wei Wa grape flavored fruit juice soft candy, Qifeng (Fujian) food Co., Ltd.).
The finished high and low fit collagen coated gummy confections obtained in examples 1-3 and comparative examples 1-2 of the present invention were evaluated for fit in sensory testing as compared to the commercial red grape and coated gummy confections of comparative examples 3-5. The specific operation is as follows: descriptive analysis was performed by 12 expert evaluators in quantitative evaluation on the highly conformable collagen casing sherbet obtained in examples 1-3 and the low conformable collagen casing sherbet of comparative examples 1-5, the casing control collagen casing sherbet, the commercially available red grape and the commercially available grape flavored casing sherbet) for the degree of fit (degree of fit is the amount of force exerted when the casing and flesh were peeled by hand, degree of fit reference: the small tape peel force was 4 and the large tape peel force was 12, the scores of the respective samples were scored according to a multiple relationship with the reference sample, for quantitative estimation), and the taste preference of the consumer was evaluated, and finally the score was the average score evaluated by all expert evaluators. (because the casing fondant cannot be fixed on a physical property analyzer or the like, the casing fondant cannot be directly measured by an instrumental method. The descriptive analysis data are shown in table 1, and the evaluation data of the taste preference of the consumers are shown in table 2.
Table 1: data from the comparative examples and examples for the analysis of the degree of fit
Note: the sticking degree is expressed as the strength of the sausage casing and the pulp when peeled by hand, and a small adhesive tape and a large adhesive tape are selected as references, wherein the small adhesive tape is divided into 4 points, and the large adhesive tape is divided into 12 points.
Table 2: examples and comparative examples analytical data on taste preference of consumers
As can be seen from the results in tables 1 and 2 above, the collagen-coated fruit juice fondant of examples 1 to 2 has an increased degree of fitting with an increased amount of added gelatin, an increased taste preference, and a high degree of fitting with a high taste preference, indicating that the degree of fitting is indeed a key indicator affecting the taste, but from the results in examples 4 and 5, the degree of fitting tends to be stable when the gelatin concentration is high to a certain degree, and the preference decreases with a further increase in the amount of added gelatin, because the higher the gelatin concentration is, the hardness and chewiness of the jelly become unfavourable, and the taste preference decreases. The fit of example 3 was much higher than comparative examples 1-2 and 4-5, but the taste preference of comparative example 5 was higher due to the difference in the taste of the filling itself.
The invention takes the gelatin as the inner stuffing and can have better combination effect with the collagen casing, and because the gelatin and the collagen casing belong to the same substance essentially and have stronger molecular interaction force, the invention can greatly improve the fitting degree. According to consumer investigation in the early stage of the experiment, the consumers prefer soft sweets with strong chewiness, moderate hardness and moderate mouthfeel characteristics, and the gelatin soft sweets just meet the characteristics, so that a sausage casing soft sweets test with pure gelatin stuffing is tried once, and the characteristic of high fitting degree is discovered unexpectedly. But because the heat stability of the gelatin is poor, the gelatin is compounded with colloids such as gellan gum and the like to improve the heat stability, and meanwhile, the gelatin is selected as a main body substrate to ensure the suitability of the taste. Through the graphs in fig. 1-2, it can be seen that the joint degree of the casing and the stuffing is obviously improved after the gelatin is added, and the large casing is difficult to tear. When the gelatin addition was increased to a certain level, the degree of fit had already reached a maximum and continued increase in concentration failed to provide a greater degree of fit (fig. 3). As for the ratio of gelatin to low acyl gellan gum, taking example 3 as an example, if the amount of added fixed gelatin is reduced to lower the content of low acyl gellan gum, the degree of adhesion is drastically reduced (fig. 4). Under the same gelatin level, the content of low acyl gellan gum is increased, and the bonding degree of the low acyl gellan gum is reduced; the fit is improved by reducing the low acyl gellan gum content. The two kinds of glue are compounded mainly for improving the thermal stability, and although the gelatin used alone has good bonding degree, the thermal stability is poor, and the thermal stability can be improved after the gelatin is compounded with the low acyl gellan gum.
The invention optimizes the use of the Frouke vacuum degassing device after manual sugar cooking, simultaneously ensures the temperature before filling to be about 85 ℃, and avoids gelation. Although the vacuum sugar cooker is not used, the degassing effect is ideal from the appearance, and no obvious large bubble residue exists, as shown in figure 5, and the effect is equivalent to that of the commercially available vacuum sugar cooker.
It should be noted that the above-mentioned embodiments are only for illustrating the technical solutions of the present invention and not for limiting, and although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, which should be covered by the claims of the present invention.
Claims (10)
1. A preparation method of the high-adhesiveness collagen casing fruit juice soft sweet is characterized by comprising the following steps of: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
preparing gum powder, sour liquid, gelatin block, sausage casing and fruit juice;
dissolving fructose-glucose syrup, adding the colloidal sugar powder, heating and stirring, decocting until the content of soluble solids is 78-80Brix, cooling to 90 ℃, adding the gelatin blocks, stirring and mixing uniformly, continuously adding the fruit juice, adjusting the content of the soluble solids to 71-73Brix, filling into sausage casings at 80-90 ℃, and quickly cooling and solidifying.
2. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: the preparation of the gum powder is obtained by simultaneously mixing low-acyl gellan gum, locust bean gum and xanthan gum with sugar;
according to the mass fraction, 1.0-1.4 parts of gellan gum, 0.6-1.0 parts of locust bean gum, 0.6-1.0 parts of xanthan gum and 40-60 parts of sugar.
3. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: the preparation of the sour liquid is to dissolve a sour agent and a coagulant;
according to the mass fraction, the sour agent is 2.5-6.5 parts, the gel accelerator is 0.5-0.7 part, and the solvent is 4-6 parts.
4. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: after the sausage casing is prepared by filling sugar into the collagen sausage casing, coating the coating agent after the temperature is 60 ℃, the humidity is 80 percent and the treatment time is 15 min.
5. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: the gelatin block is prepared by mixing gelatin with water, absorbing water to swell for 30min, heating at 60 deg.C to dissolve completely, and cooling;
according to the mass fraction, 5-7 parts of gelatin, 120 parts of gelatin power, twice of the water, and cold water.
6. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: the fruit juice preparation comprises the steps of uniformly mixing fruit juice and glycerol, adding the acid taste liquid, and uniformly mixing to obtain fruit juice;
4-6 parts of glycerin and 15-20 parts of fruit juice by mass.
7. The method of preparing a highly conformable collagen casing fruit juice confection of claim 1, wherein: the dissolved high fructose corn syrup is prepared by mixing and stirring 20-25 parts of water and 40-60 parts of high fructose corn syrup for dissolving.
8. The method of preparing a highly conformable collagen casing fruit juice confection of claim 3, wherein: the sour agent comprises one or more of citric acid, malic acid, sodium citrate, potassium citrate and lactic acid, and the coagulant comprises one or more of potassium chloride, calcium chloride, dipotassium hydrogen phosphate or calcium hydrophosphate; the solvent of the dissolving is water.
9. The method of preparing a highly conformable collagen casing fruit juice confection of claim 2, wherein: the sugar is white granulated sugar.
10. The highly conformable collagen casing fruit juice jelly prepared by the method according to any one of claims 1 to 9, characterized in that: the solid content is 70-75%, the pH is less than 4.0, and the fit degree of the sausage casing and the gum base is similar to that of a fruit grape.
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