CN111567660A - Sambucus williamsii flower flavored soft sweet and preparation method thereof - Google Patents
Sambucus williamsii flower flavored soft sweet and preparation method thereof Download PDFInfo
- Publication number
- CN111567660A CN111567660A CN202010408878.4A CN202010408878A CN111567660A CN 111567660 A CN111567660 A CN 111567660A CN 202010408878 A CN202010408878 A CN 202010408878A CN 111567660 A CN111567660 A CN 111567660A
- Authority
- CN
- China
- Prior art keywords
- powder
- soft
- elderberry flower
- elderberry
- sugar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 97
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 241001050737 Sambucus williamsii Species 0.000 title description 4
- 235000008995 european elder Nutrition 0.000 claims abstract description 73
- 241000208829 Sambucus Species 0.000 claims abstract description 72
- 235000018735 Sambucus canadensis Nutrition 0.000 claims abstract description 72
- 235000007123 blue elder Nutrition 0.000 claims abstract description 72
- 235000007124 elderberry Nutrition 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 65
- 239000000243 solution Substances 0.000 claims abstract description 55
- 238000002156 mixing Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001816 cooling Methods 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 19
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 19
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 239000010903 husk Substances 0.000 claims abstract description 14
- 244000134552 Plantago ovata Species 0.000 claims abstract description 13
- 235000003421 Plantago ovata Nutrition 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000001746 injection moulding Methods 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 230000001954 sterilising effect Effects 0.000 claims description 19
- 239000000499 gel Substances 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 13
- 239000002253 acid Substances 0.000 claims description 12
- 239000003292 glue Substances 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- 235000010418 carrageenan Nutrition 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 5
- 229920001525 carrageenan Polymers 0.000 claims description 5
- 229940113118 carrageenan Drugs 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 235000010356 sorbitol Nutrition 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 5
- 239000003349 gelling agent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- 239000009223 Psyllium Substances 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 230000002035 prolonged effect Effects 0.000 claims description 3
- 229940070687 psyllium Drugs 0.000 claims description 3
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 claims description 2
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 229920001817 Agar Polymers 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 229920001800 Shellac Polymers 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 239000008272 agar Substances 0.000 claims description 2
- 235000010419 agar Nutrition 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000019823 konjac gum Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 229930189775 mogroside Natural products 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000004208 shellac Substances 0.000 claims description 2
- 235000013874 shellac Nutrition 0.000 claims description 2
- ZLGIYFNHBLSMPS-ATJNOEHPSA-N shellac Chemical compound OCCCCCC(O)C(O)CCCCCCCC(O)=O.C1C23[C@H](C(O)=O)CCC2[C@](C)(CO)[C@@H]1C(C(O)=O)=C[C@@H]3O ZLGIYFNHBLSMPS-ATJNOEHPSA-N 0.000 claims description 2
- 229940113147 shellac Drugs 0.000 claims description 2
- 229960002920 sorbitol Drugs 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 239000000230 xanthan gum Substances 0.000 claims description 2
- 235000010493 xanthan gum Nutrition 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims description 2
- 239000004383 Steviol glycoside Substances 0.000 claims 1
- 235000019411 steviol glycoside Nutrition 0.000 claims 1
- 229930182488 steviol glycoside Natural products 0.000 claims 1
- 150000008144 steviol glycosides Chemical class 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract 1
- 230000004060 metabolic process Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 15
- 241000209094 Oryza Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 8
- 238000005406 washing Methods 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 235000015110 jellies Nutrition 0.000 description 7
- 239000008274 jelly Substances 0.000 description 7
- 230000001953 sensory effect Effects 0.000 description 7
- 230000001055 chewing effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 229940013618 stevioside Drugs 0.000 description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 4
- 238000001291 vacuum drying Methods 0.000 description 4
- 230000002411 adverse Effects 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 241000208828 Caprifoliaceae Species 0.000 description 2
- 235000003805 Musa ABB Group Nutrition 0.000 description 2
- 241001127637 Plantago Species 0.000 description 2
- 235000015266 Plantago major Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- 244000068697 Vitis rotundifolia Species 0.000 description 1
- 235000006359 Vitis rotundifolia var rotundifolia Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 238000012733 comparative method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 208000033065 inborn errors of immunity Diseases 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000004660 morphological change Effects 0.000 description 1
- 208000028529 primary immunodeficiency disease Diseases 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000024891 symptom Diseases 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
-
- 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
- A23G3/38—Sucrose-free products
-
- 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
-
- 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
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23G2220/00—Products with special structure
- A23G2220/20—Products with special structure with a composite structure, e.g. laminated products, coated products, microstructures, e.g. with encapsulated ingredients
-
- 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
Abstract
The invention discloses a soft sweet with elderberry flower flavor and a preparation method thereof, and belongs to the technical field of food processing. The method comprises the steps of taking an elderberry flower concentrated solution, a non-saccharide sweetener and a gel as raw materials, heating and mixing uniformly, adding a sour agent to adjust the pH value to 3.5-4 to obtain soft candy syrup, carrying out injection molding, cooling, demoulding, wrapping with powder, and packaging to obtain the elderberry flower flavored soft candy; the wrapping powder raw material comprises one or more than two of starch, glutinous rice flour, isomaltooligosaccharide powder and Plantago ovata seed husk powder. The adjustment of the pH value can not only improve the gel structure of the soft candy, but also prolong the shelf life of the soft candy, wherein the shelf life is as long as 14 months. The elderberry flower flavored soft sweet is sugar-free, low in calorie, free of metabolism of a human body, free of essence, safe and healthy, and suitable for various crowds, particularly for diabetics, obese people and people with low immunity.
Description
Technical Field
The invention relates to a soft sweet with elderberry flower flavor and a preparation method thereof, belonging to the technical field of food processing.
Background
Elderberry is a plant of the genus elderberry (Sambuscin) of Caprifoliaceae (Caprifoliaceae), has milky flowers and juicy berries, has fresh and pleasant sweet taste, and is very similar to muscadine. Sambucus williamsii is called "all-purpose drug" in Europe, and its medical and edible values can be traced back to the ancient Egypt period. The elderberry flower has the effects of treating cold, relieving summer heat, removing fire, maintaining beauty and keeping young, has fresh and refreshing mouthfeel, and is one of the most popular flavors since ancient times in the United kingdom.
At present, a large amount of sugar is added into the existing food with the flavor of the elderberry flower for seasoning, the sugar content is high, and the existing food is not beneficial to the eating of diabetes patients and weight-losing people.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention aims to provide the sugar-free elderberry flower flavored soft sweet which has unique flavor, enhances resistance, can embody ideal health care function, is suitable for hyperglycemia, diabetes and hypoimmunity groups, and accords with the current healthy diet, and the preparation method thereof.
The first purpose of the invention is to provide a method for preparing elderberry flower flavored soft sweets, which takes elderberry flower concentrated solution, non-sugar sweetening agent and gelling agent as raw materials, after the materials are heated and mixed uniformly, flavoring agent is added to adjust the pH value to 3.5-4, soft sweets syrup is obtained, and the elderberry flower flavored soft sweets are obtained after injection molding, cooling, demoulding, powder wrapping and packaging; the wrapping powder raw material comprises one or more than two of starch, glutinous rice flour, isomaltooligosaccharide powder and Plantago ovata seed husk powder. Adjusting the pH not only improves the gel structure of the fondant, but also extends the shelf life of the fondant.
In one embodiment of the invention, the method comprises the steps of:
(1) preparing a sugar solution: mixing water and a non-sugar sweetener according to a weight ratio of (0.5-1): 1 at 70-80 ℃ until the non-sugar sweetener is completely dissolved to obtain a sugar solution;
(2) preparing acid liquor: mixing water and a sour agent according to a weight ratio of (1-1.5): 1 at 80-90 ℃ until the sour agent is completely dissolved to obtain a sugar solution;
(3) preparing glue solution: mixing water and the gel at a weight ratio of (1-10): 1 at 90-120 ℃ until the gel is completely dissolved to obtain a glue solution;
(4) preparing the elderberry flower flavored soft candy syrup: mixing and heating the obtained flos akebiae concentrated solution and the sugar solution, the acid solution and the glue solution prepared in the steps (1) - (3) at 90-100 ℃, stirring for 45-60 minutes, cooling to 55-65 ℃, adding an acid agent, and adjusting the pH value to 3.5-4 to obtain the elderberry flower flavored soft candy syrup;
(5) preparing soft sweets: and (4) injecting the elderberry flower flavored soft candy syrup prepared in the step (4) into a mold for molding, adding wrapping powder to obtain a flour-wrapped soft candy, and baking, cooling and packaging to obtain a soft candy finished product.
In one embodiment of the invention, the baume degree of the elderberry flower concentrated solution is 5 to 10 Brix.
In one embodiment of the invention, the elderberry flower concentrated solution is treated by ultra-high temperature instant sterilization without adding sugar; the ultrahigh-temperature instantaneous sterilization conditions are as follows: sterilizing at 120-130 ℃ for 5-8 s.
In one embodiment of the present invention, the preparation method of the elderberry flower concentrated solution comprises: selecting fresh flos Sambuci Williamsii, washing for 3 times, washing with pure water for 1 time, centrifuging, vacuum drying at 80 deg.C for 2 hr, drying, and sterilizing. Putting the dried and sterilized elderberry flower and pure water into a reaction kettle according to the weight ratio of 1 (10-50), extracting for 1-3 times at 40-90 ℃ for 20-30 min each time, filtering, and combining the filtrates. Concentrating the obtained extract filtrate under reduced pressure by a vacuum pump at the pressure of-0.07 to-0.09 Mpa and the temperature of 35 to 45 ℃ to obtain a elderberry flower concentrated solution, wherein the Baume degree reaches 5 to 10 Brix; the obtained concentrated solution adopts ultra-high temperature instantaneous sterilization: sterilizing at 120-130 ℃ for 5-8 s.
In an embodiment of the present invention, in step (1), the non-saccharide sweetener is one or more of glucitol, isomaltitol, mogroside, xylitol, sorbitol, and stevioside.
In an embodiment of the present invention, in step (2), the sour agent is one or a mixture of malic acid and citric acid.
In one embodiment of the present invention, the gelling agent in step (3) is one or a mixture of two or more of gelatin, agar, pectin, carrageenan, gum arabic, gellan gum, xanthan gum, konjac gum, guar gum and shellac.
In one embodiment of the invention, the coating powder comprises 2-4 parts of starch, 4-6 parts of glutinous rice powder, 1-2 parts of isomaltooligosaccharide powder and 1-2 parts of psyllium husk powder.
In one embodiment of the present invention, the preparation method of the coating powder in the step (5) is: 2-4 parts of starch, 4-6 parts of glutinous rice flour, 1-2 parts of isomaltooligosaccharide powder and 1-2 parts of Plantago ovata husk powder are placed into a frying pan to be fried, the temperature is set to be 105-120 ℃, and the Plantago ovata husk powder is cooled to 40 ℃ at room temperature after being fried for 20 minutes.
The second purpose of the invention is to provide the elderberry flower flavored soft sweet prepared by the method.
The third purpose of the invention is to provide a method for prolonging the shelf life of the soft sweets, which is to add a sour agent to adjust the pH value to 3.5-4 during the process of making the soft sweets, thereby not only improving the gel structure of the soft sweets, but also prolonging the shelf life of the soft sweets.
The fourth purpose of the invention is to provide a method for improving the textural property of the soft sweets, which is to add a sour agent to adjust the pH value to 3.5-4 during the process of making the soft sweets, and then add isomaltooligosaccharide powder to the prepared soft sweets to wrap the powder so as to improve the gel structure of the soft sweets.
The invention has the beneficial effects that:
(1) fresh elderberry flower is used as a raw material, and has special flavor characteristics. And the elderberry flower has the effects of enhancing resistance and relieving influenza symptoms. In addition, the concentrated solution of the elderberry flower extracted by the prior art is directly added with the sour agent and the sugar to achieve the purpose of prolonging the life. Compared with the prior art, the elderberry flower concentrated solution extracted by the invention adopts ultra-high temperature instantaneous sterilization, can reduce the loss of flavor components to the maximum extent, has considerable delay and protection effect, and simultaneously conforms to the health concept of sugar-free.
(2) The malic acid and the citric acid are matched with other flavoring agents for use, the pH value of the jelly candy is adjusted to be 3.5-4, the gel jelly candy can reach the optimal tissue state and chewing type, and the jelly candy has the optimal flavor and taste. In addition, when the pH value is 3.5-4, the antibacterial effect can be obviously improved, and the quality guarantee period of the soft sweets is prolonged to 14 months.
(3) The Plantago ovata forsk shell powder and the isomaltooligosaccharide powder used for wrapping the powder have the advantages of preventing the surface of the soft sweets from absorbing moisture and maintaining thermal stability, so that the processed soft sweets have the characteristics of high elasticity and toughness, good chewing feeling, no sticking to teeth, high total dietary fiber content, promotion of intestinal health and the like. In particular, isomaltose hypgather has moisture retention property, and can be used as wrapping powder to reduce the mouthfeel hardening caused by water evaporation in a gel network structure, thereby achieving the effect of keeping the structure of the gel candy stable.
(4) The product does not contain sugar and essence, has low calorie, protects teeth, meets the current healthy and safe diet requirements, and belongs to sugar-free food.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Example 1:
the elderberry flower flavored soft sweet is prepared from the following raw materials in parts by weight: 10 parts of elderberry flower concentrated solution, 80 parts of sorbitol, 20 parts of pectin, 0.2 part of malic acid, 5 parts of wrapping powder and the balance of water. The wrapping powder comprises 2 parts of starch, 4 parts of glutinous rice powder, 1 part of isomaltooligosaccharide powder and 1 part of plantain seed husk powder. The preparation method of the elderberry flower flavored soft sweet comprises the following steps:
(1) selecting fresh elderberry flower, washing for 3 times, washing for 1 time with pure water, spin-drying with a centrifuge, vacuum drying at 80 deg.C for 2 hr, and sterilizing while drying. Putting the dried and sterilized elderberry flower and pure water into a reaction kettle according to the weight ratio of 1:30, extracting for 25min each time for 1-3 times at 60 ℃, filtering and combining the filtrates. The combined filtrates were concentrated under reduced pressure by vacuum pump at-0.08 MPa and 40 deg.C. The obtained concentrated solution adopts ultra-high temperature instantaneous sterilization: sterilizing at 120 deg.C for 8 s. Obtaining the elderberry flower concentrated solution, wherein the Baume degree reaches 8Brix for standby;
(2) sorbitol and water were mixed at a weight ratio of 0.5:1, heated at 70 ℃ and stirred for 30 minutes. Until sorbitol is completely dissolved, obtaining sugar liquor for later use;
(3) mixing malic acid and water according to the weight ratio of 1:1, heating to 80 ℃, and stirring for 20 minutes until the malic acid is completely dissolved to obtain an acid solution for later use;
(4) mixing pectin and water at a weight ratio of 10:1, heating at 90 deg.C, stirring for 30min, and cooling to 75 deg.C. Until pectin is completely dissolved, obtaining glue solution for later use;
(5) putting 2 parts of starch, 4 parts of glutinous rice flour, 1 part of isomaltooligosaccharide powder and 1 part of Plantago ovata seed husk powder into a frying pan, stir-frying at 105 ℃, cooling to 40 ℃ at room temperature after stir-frying for 20 minutes to obtain wrapping powder for later use;
(6) mixing the concentrated solution, acid solution, glue solution, and sugar solution at 95 deg.C, heating, stirring for 45 min, cooling to 55 deg.C, adding sour agent, and adjusting pH to 3.5. Obtaining the elderberry flower flavored soft candy syrup.
(7) And (4) pouring the syrup prepared in the step (6) into a mould for forming, cooling for 20 minutes, and demoulding.
(8) And (4) mixing the soft sweets subjected to demoulding with the coating powder prepared in the step (5) to form the powder coated soft sweets.
(9) Placing the soft candy prepared in the above (8) into a sieve tray, and baking at 65 deg.C for 8 hr.
(10) Taking out baked soft candy, cooling to 40 deg.C, and packaging.
Example 2:
the elderberry flower flavored soft sweet is prepared from the following raw materials in parts by weight: 15 parts of elderberry flower concentrated solution, 70 parts of stevioside, 40 parts of carrageenan, 1 part of citric acid, 6.5 parts of wrapping powder and the balance of water. The wrapping powder comprises 3 parts of starch, 5 parts of glutinous rice powder, 1.5 parts of isomaltooligosaccharide powder and 1.5 parts of plantain seed husk powder. The preparation method of the elderberry flower flavored soft sweet comprises the following steps:
(1) selecting fresh elderberry flower, washing for 3 times, washing for 1 time with pure water, spin-drying with a centrifuge, vacuum drying at 80 deg.C for 2 hr, and sterilizing while drying. Putting the dried and sterilized elderberry flower and pure water into a reaction kettle according to the weight ratio of 1:50, extracting for 1-3 times at 90 ℃ for 20min each time, filtering and combining the filtrates. The combined filtrates were concentrated under reduced pressure by means of a vacuum pump at-0.09 MPa and 35 ℃. The obtained concentrated solution adopts ultra-high temperature instantaneous sterilization: sterilizing at 125 deg.C for 6 s. The concentrated solution of the elder flower is obtained, and the Baume degree reaches 5Brix for standby.
(2) Mixing stevioside and water according to the weight ratio of 0.8:1, heating at 75 ℃, and stirring for 25 minutes. Until stevioside is completely dissolved, and obtaining sugar liquor for later use;
(3) mixing citric acid and water according to the weight ratio of 1:1.2, heating to 85 ℃, and stirring for 25 minutes until the citric acid is completely dissolved to obtain an acid solution for later use;
(4) mixing carrageenan and water according to the weight ratio of 8:1, heating to 110 ℃, stirring for 35 minutes, and cooling to 65 ℃. Until the carrageenan is completely dissolved, obtaining glue solution for standby;
(5) 3 parts of starch, 5 parts of glutinous rice flour, 1.5 parts of isomaltooligosaccharide powder and 1.5 parts of Plantago ovata forsk husk powder are placed into a frying pan and fried at the temperature of 110 ℃ and cooled to 40 ℃ at room temperature after being fried for 20 minutes to obtain wrapping powder for later use;
(6) mixing the concentrated solution, acid solution, glue solution, and sugar solution at 98 deg.C, heating, stirring for 50 min, cooling to 60 deg.C, adding sour agent, and adjusting pH to 3.8. Obtaining the elderberry flower flavored soft candy syrup.
(7) And (4) pouring the syrup prepared in the step (6) into a mould for forming, cooling for 20 minutes, and demoulding.
(8) And (4) mixing the soft sweets subjected to demoulding with the coating powder prepared in the step (5) to form the powder coated soft sweets.
(9) Placing the soft candy prepared in the above (8) into a sieve tray, and baking at 68 deg.C for 8 hr.
(10) Taking out baked soft candy, cooling to 40 deg.C, and packaging.
Example 3:
the elderberry flower flavored soft sweet is prepared from the following raw materials in parts by weight: 20 parts of elderberry flower concentrated solution, 80 parts of xylitol, 80 parts of guar gum, 1.5 parts of citric acid, 8 parts of wrapping powder and the balance of water. The wrapping powder comprises 4 parts of starch, 6 parts of glutinous rice powder, 2 parts of isomaltooligosaccharide powder and 2 parts of Plantago ovata seed husk powder. The preparation method of the elderberry flower flavored soft sweet comprises the following steps:
(1) selecting fresh elderberry flower, washing for 3 times, washing for 1 time with pure water, spin-drying with a centrifuge, vacuum drying at 80 deg.C for 2 hr, and sterilizing while drying. Putting the dried and sterilized elderberry flower and pure water into a reaction kettle according to the weight ratio of 1:10, extracting for 30min each time for 1-3 times at 40 ℃, filtering and combining the filtrates. The combined filtrates were concentrated under reduced pressure by vacuum pump at-0.07 MPa and 45 deg.C. The obtained concentrated solution adopts ultra-high temperature instantaneous sterilization: the temperature is 130 ℃, and the sterilization is carried out for 5 s. Obtaining the elderberry flower concentrated solution, wherein the Baume degree reaches 10Brix for standby;
(2) mixing xylitol and water at a weight ratio of 1:1, heating to 80 deg.C, and stirring for 20 min. Until the xylitol is completely dissolved, obtaining sugar liquor for later use;
(3) mixing citric acid and water according to the weight ratio of 1:1.5, heating to 90 ℃, and stirring for 30 minutes until the citric acid is completely dissolved to obtain an acid solution for later use;
(4) mixing guar gum and water according to the weight ratio of 6:1, heating to 120 ℃, stirring for 40 minutes, and cooling to 55 ℃. Until the guar gum is completely dissolved, obtaining gum liquid for later use;
(5) putting 4 parts of starch, 6 parts of glutinous rice flour, 2 parts of isomaltooligosaccharide powder and 2 parts of Plantago ovata forsk husk powder into a frying pan, stir-frying at the temperature of 120 ℃, cooling to 40 ℃ at room temperature after stir-frying for 20 minutes, and obtaining wrapping powder for later use;
(6) mixing the concentrated solution, acid solution, glue solution, and sugar solution at 100 deg.C, heating, stirring for 60 min, cooling to 65 deg.C, adding sour agent, and adjusting pH to 4. Obtaining the elderberry flower flavored soft candy syrup.
(7) And (4) pouring the syrup prepared in the step (6) into a mould for forming, cooling for 20 minutes, and demoulding.
(8) And (4) mixing the soft sweets subjected to demoulding with the coating powder prepared in the step (5) to form the powder coated soft sweets.
(9) Placing the soft candy prepared in the above (8) into a sieve tray, and baking at 70 deg.C for 8 hr.
(10) Taking out baked soft candy, cooling to 40 deg.C, and packaging.
Comparative example 1:
comparative example 1 was prepared substantially in the same manner as in example 2, except that in comparative example 1, when the baume degree of the prepared elderberry flower concentrate reached 5Brix, the concentrate was added to the jelly candy in an amount of 5 parts.
Comparative example 2:
comparative example 2 was prepared substantially in the same manner as in example 2 except that in comparative example 2, a sour agent was added to adjust the pH to 5 when preparing the elderberry-flavored syrup.
Comparative example 3:
comparative example 3 was prepared substantially in the same manner as in example 2 except that in comparative example 2, a sour agent was added to adjust the pH to 3 when preparing the elderberry-flavored syrup.
Comparative example 4:
the comparative example 4 was prepared in substantially the same manner as in example 2 except that the isomaltooligosaccharide powder of step (5) was omitted.
1. Sensory evaluation of fondant
The 20 people were invited to form a sensory panel, and the ratings were given according to the specified sensory requirements and scores and averaged.
TABLE 1 sensory evaluation index
The sensory evaluation was performed on the products of examples and comparative examples according to the above-mentioned score table, and the data thereof are shown in table 2 below.
TABLE 2 sensory evaluation data for elderberry flower flavored fondant
The above table shows that the elderberry flower flavored soft sweet prepared by the invention has better effect than the elderberry flower flavored soft sweet prepared by a proportion in sensory evaluation, the score reaches more than 80 minutes and can reach 91 minutes at most, and the elderberry flower flavored soft sweet has moderate texture hardness, good elasticity, moderate toughness, chewing resistance, strong fragrance, moderate sour and sweet taste and no bad flavor, and is a soft sweet with good color, fragrance, taste, shape and chewiness.
2. Determination of textural indices of fondant
Using a texture analyzer, the texture analyzer parameters were set to: the rate of the flat-bottom cylindrical P/50 probe before measurement is 2mm/s, the test rate is 1.0mm/s, the rate after measurement is 1.0mm/s, the compression ratio is 75 percent, the load mass is 5g, the time interval between two times of compression is 5s, and the data acquisition rate is 200s-1. Measurement parameters are as follows: hardness, elasticity, chewiness. After each test is finished, the probe is wiped clean, the next test is carried out, each sample is tested for 10 times, and the average value is taken as a result. The data results are shown in Table 3.
TABLE 3 Sambucus williamsii flower flavor soft sugar texture index data
As can be seen from Table 3, combining the examples and comparative examples, adjusting the pH of the fondant to be too low or too high can have significant adverse effects on the hardness, elasticity and chewiness of the fondant. The addition of isomaltooligosaccharide reduces the hardening of the taste caused by the evaporation of water in the gel network structure, achieves the purpose of keeping the stable structure of the gel candy and ensures that the soft candy has better chewing performance. The elderberry flower flavored soft sweets prepared by the method have better effects on texture tests than the elderberry flower flavored soft sweets prepared by a comparative method.
3. Stability and shelf life test
The elderberry flower flavored fondants prepared in examples 1 to 3 and comparative examples 1 to 4 were sealed and then placed in a 40 ℃ incubator for 72 hours, and the morphological changes of the fondants were observed. Synchronously, the elderberry flower flavored soft sweets prepared in the embodiments 1-3 and the comparative examples 1-4 are sealed and placed in an environment at the normal temperature of 25 ℃ for 18 months, and the microbial indexes are periodically detected and the quality guarantee period is tested by referring to indexes and methods of the standard SB/T10021-2017 of the gel candy industry. The results are shown in Table 4.
TABLE 4 morphology and shelf life of elderberry flower flavored fondant
As can be seen from Table 4, after the elderberry flower flavored soft candy is placed at 40 ℃ for 72 hours, the tissue morphology, elasticity, chewiness and taste and smell of the elderberry flower flavored soft candy are not obviously changed, so that the elderberry flower flavored soft candy is good in stability. In addition, the pH value of the jelly candy is adjusted to be 3.5-4, so that the jelly candy can reach the optimal tissue state and chewing type, and the jelly candy has the optimal flavor and taste. When the pH value is 3.5-4, the antibacterial effect can be obviously improved, and the quality guarantee period of the soft sweets is prolonged.
In conclusion, the concentration of the elderberry flower extract is strictly limited, and the low concentration of the elderberry flower extract can cause adverse effect on the fragrance of the elderberry flower flavored soft sweet finished product. In addition, the psyllium husk powder and the isomaltooligosaccharide powder can be used for effectively improving the chewing feeling of the soft sweets and solving the phenomena of moisture absorption and tooth sticking, when the gel syrup is prepared, the pH value needs to be strictly limited, and the gel structure can be influenced when the pH value is higher or lower, so that the elasticity, the tissue state and the chewiness of the soft sweets are adversely affected, and the quality guarantee period of the soft sweets is also influenced to a certain extent.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The method for preparing the elderberry flower flavored soft sweets is characterized in that the elderberry flower flavored soft sweets are prepared by taking elderberry flower concentrated solution, non-sugar sweetening agent and gelling agent as raw materials, heating and mixing the raw materials uniformly, adding a flavoring agent to adjust the pH value to 3.5-4 to obtain soft sweets syrup, and performing injection molding, cooling, demolding, powder wrapping and packaging to obtain the elderberry flower flavored soft sweets; the wrapping powder raw material comprises one or more than two of starch, glutinous rice flour, isomaltooligosaccharide powder and Plantago ovata seed husk powder.
2. Method according to claim 1, characterized in that it comprises the following steps:
(1) preparing a sugar solution: mixing water and a non-sugar sweetener according to a weight ratio of (0.5-1): 1 at 70-80 ℃ until the non-sugar sweetener is completely dissolved to obtain a sugar solution;
(2) preparing acid liquor: mixing water and a sour agent according to a weight ratio of (1-1.5) to 1 at 80-90 ℃ until the sour agent is completely dissolved to obtain a sugar solution;
(3) preparing glue solution: mixing water and the gel according to the weight ratio of (1-10) to 1 at 90-120 ℃ until the gel is completely dissolved to obtain a glue solution;
(4) preparing the elderberry flower flavored soft candy syrup: mixing and heating the obtained flos akebiae concentrated solution and the sugar solution, the acid solution and the glue solution prepared in the steps (1) - (3) at 90-100 ℃, stirring for 45-60 minutes, cooling to 55-65 ℃, adding an acid agent, and adjusting the pH value to 3.5-4 to obtain the elderberry flower flavored soft candy syrup;
(5) preparing soft sweets: and (4) injecting the elderberry flower flavored soft candy syrup prepared in the step (4) into a mold for molding, adding wrapping powder to obtain a flour-wrapped soft candy, and baking, cooling and packaging to obtain a soft candy finished product.
3. The method according to claim 1 or 2, wherein the baume degree of the elderberry flower concentrate is 5 to 10 Brix; the elderberry flower concentrated solution is subjected to ultrahigh-temperature instant sterilization without adding sugar; the ultrahigh-temperature instantaneous sterilization conditions are as follows: sterilizing at 120-130 ℃ for 5-8 s.
4. The method according to any one of claims 1 to 3, wherein the non-sugar sweetener is one or more of glucitol, isomaltitol, mogroside, xylitol, sorbitol, and steviol glycoside.
5. The method of any one of claims 1-4, wherein the sour agent is one or a mixture of malic acid and citric acid.
6. The method according to any one of claims 1 to 5, wherein the gelling agent is one or a mixture of two or more of gelatin, agar, pectin, carrageenan, gum arabic, gellan gum, xanthan gum, konjac gum, guar gum and shellac.
7. The method according to any one of claims 1 to 6, wherein the coating material comprises 2 to 4 parts of starch, 4 to 6 parts of glutinous rice flour, 1 to 2 parts of isomaltooligosaccharide powder, and 1 to 2 parts of psyllium husk powder.
8. An elderberry flower flavored soft candy prepared by the method of any one of claims 1-7.
9. A method for prolonging the shelf life of soft sweets is characterized in that a sour agent is added in the process of making the soft sweets to adjust the pH value to 3.5-4, so that the gel structure of the soft sweets can be improved, and the shelf life of the soft sweets can be prolonged.
10. A method for improving the textural property of a soft candy is characterized in that a sour agent is added in the process of making the soft candy to adjust the pH value to 3.5-4, and then isomaltooligosaccharide powder is added in the prepared soft candy to wrap the powder so as to improve the gel structure of the soft candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010408878.4A CN111567660A (en) | 2020-05-14 | 2020-05-14 | Sambucus williamsii flower flavored soft sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010408878.4A CN111567660A (en) | 2020-05-14 | 2020-05-14 | Sambucus williamsii flower flavored soft sweet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111567660A true CN111567660A (en) | 2020-08-25 |
Family
ID=72113638
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010408878.4A Pending CN111567660A (en) | 2020-05-14 | 2020-05-14 | Sambucus williamsii flower flavored soft sweet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111567660A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142372A (en) * | 2021-04-29 | 2021-07-23 | 齐鲁工业大学 | Processing method of peanut vine soft sweets with sleep improving effect |
| CN117158504A (en) * | 2023-03-24 | 2023-12-05 | 云南贝泰妮生物科技集团股份有限公司 | Plant soft sweet for improving respiratory tract immunity and preparation process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550774A (en) * | 2011-12-29 | 2012-07-11 | 广东仙乐制药有限公司 | Sugar-free nutrient soft candy containing vitamin C and preparation method of same |
| CN104000000A (en) * | 2014-06-18 | 2014-08-27 | 青岛大学 | Sugar-free functional soft sweet rich in purple sweet potato anthocyanin and preparing method thereof |
| CN109007206A (en) * | 2018-06-15 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn soft sweets and preparation method thereof |
| CN110024895A (en) * | 2019-04-16 | 2019-07-19 | 山东圣海保健品有限公司 | Oyster calcium gel candy and preparation method thereof |
| CN110269224A (en) * | 2019-07-19 | 2019-09-24 | 宗欣生态科技(上海)有限公司 | A kind of elder jelly and preparation method thereof |
-
2020
- 2020-05-14 CN CN202010408878.4A patent/CN111567660A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102550774A (en) * | 2011-12-29 | 2012-07-11 | 广东仙乐制药有限公司 | Sugar-free nutrient soft candy containing vitamin C and preparation method of same |
| CN104000000A (en) * | 2014-06-18 | 2014-08-27 | 青岛大学 | Sugar-free functional soft sweet rich in purple sweet potato anthocyanin and preparing method thereof |
| CN109007206A (en) * | 2018-06-15 | 2018-12-18 | 马鞍山中粮生物化学有限公司 | A kind of corn soft sweets and preparation method thereof |
| CN110024895A (en) * | 2019-04-16 | 2019-07-19 | 山东圣海保健品有限公司 | Oyster calcium gel candy and preparation method thereof |
| CN110269224A (en) * | 2019-07-19 | 2019-09-24 | 宗欣生态科技(上海)有限公司 | A kind of elder jelly and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142372A (en) * | 2021-04-29 | 2021-07-23 | 齐鲁工业大学 | Processing method of peanut vine soft sweets with sleep improving effect |
| CN117158504A (en) * | 2023-03-24 | 2023-12-05 | 云南贝泰妮生物科技集团股份有限公司 | Plant soft sweet for improving respiratory tract immunity and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105595287B (en) | Sugar-free nut meat product and processing method thereof | |
| CN108740257A (en) | A kind of Sugarless type gel candy and preparation method thereof | |
| CN107279236A (en) | A kind of low AGEs inulin cookies and preparation method thereof | |
| WO2023046148A1 (en) | Colorful hawthorn polyphenol low-sugar soft candy and preparation method therefor | |
| KR102096716B1 (en) | Preparation method of black platycodon jelly eliminating its acrid taste and black platycodon jelly using the same | |
| CN111567660A (en) | Sambucus williamsii flower flavored soft sweet and preparation method thereof | |
| CN111357854A (en) | Application of fish gelatin and carrageenan in soft sweets, fish gelatin composite nutritional soft sweets and preparation method thereof | |
| CN104957345A (en) | Production process of horseradish tree jellies | |
| KR100894537B1 (en) | A manufacturing method of jelly using a bokbunja | |
| CN113768024B (en) | Preparation method of edible gel and low-sugar green plum pulp gel soft sweet | |
| CN113142373B (en) | Lanqi mulberry juice gel candy and preparation method thereof | |
| KR20120056379A (en) | Method for producing Dangmyen with enhanced antioxidative activity adding purple sweet potato and Dangmyen produced by the same method | |
| CN104824319A (en) | Sugar-free preserved citrus grandis peel with cantaloupe flavor and preparation technology thereof | |
| JP2004208635A (en) | Soft candy | |
| CN104904974A (en) | Carambola-flavored sugarless Huyou peel candied fruit and preparation technology thereof | |
| CN111329021B (en) | Natural composite potato jelly and preparation method thereof | |
| KR101429353B1 (en) | Citron grain syrup and manufacturing method thereof | |
| CN104824646A (en) | Sugar-free citrus grandis peel preserved fruit capable of enriching yin and nourishing kidney and preparation process thereof | |
| CN110638014A (en) | Crystal jelly based on brown sugar and konjac glucomannan as raw materials and preparation method thereof | |
| KR102256307B1 (en) | Manufacturing method of a persimmon bonbon chocolate | |
| KR20200105108A (en) | Manufacturing method of grain syrup using oat and chrysanthemum | |
| RU2790585C1 (en) | Vegetable marmalade | |
| RU2791503C1 (en) | Glazed jelly vegetable marmalade | |
| CN115316483A (en) | Fructus amomi soft sweets and preparation method thereof | |
| JP2004065035A (en) | Soft candy |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200825 |