CN111903825A - Preparation process of self-inflating soft sweets - Google Patents
Preparation process of self-inflating soft sweets Download PDFInfo
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- CN111903825A CN111903825A CN202010837192.7A CN202010837192A CN111903825A CN 111903825 A CN111903825 A CN 111903825A CN 202010837192 A CN202010837192 A CN 202010837192A CN 111903825 A CN111903825 A CN 111903825A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000000346 sugar Nutrition 0.000 claims abstract description 96
- 238000000034 method Methods 0.000 claims abstract description 40
- 108010010803 Gelatin Proteins 0.000 claims abstract description 37
- 239000008273 gelatin Substances 0.000 claims abstract description 37
- 229920000159 gelatin Polymers 0.000 claims abstract description 37
- 235000019322 gelatine Nutrition 0.000 claims abstract description 37
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 37
- 238000002156 mixing Methods 0.000 claims abstract description 37
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000002253 acid Substances 0.000 claims abstract description 30
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 21
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 18
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 18
- 238000009849 vacuum degassing Methods 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000000049 pigment Substances 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 238000007873 sieving Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 238000002844 melting Methods 0.000 claims description 22
- 230000008018 melting Effects 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000008213 purified water Substances 0.000 claims description 16
- 238000005273 aeration Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 12
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 9
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 9
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- 239000003205 fragrance Substances 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000001630 malic acid Substances 0.000 claims description 9
- 235000011090 malic acid Nutrition 0.000 claims description 9
- 239000001509 sodium citrate Substances 0.000 claims description 9
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 238000005086 pumping Methods 0.000 claims description 8
- 238000004040 coloring Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 6
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- 238000009924 canning Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000011248 coating agent Substances 0.000 abstract description 3
- 238000000576 coating method Methods 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000010924 continuous production Methods 0.000 abstract 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 16
- 229910000019 calcium carbonate Inorganic materials 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 6
- 235000013373 food additive Nutrition 0.000 description 6
- 239000002778 food additive Substances 0.000 description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 229920000742 Cotton Polymers 0.000 description 4
- 241000208829 Sambucus Species 0.000 description 4
- 235000018735 Sambucus canadensis Nutrition 0.000 description 4
- 235000007123 blue elder Nutrition 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 235000007124 elderberry Nutrition 0.000 description 4
- 235000008995 european elder Nutrition 0.000 description 4
- 230000001788 irregular Effects 0.000 description 4
- 235000015145 nougat Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 238000000053 physical method Methods 0.000 description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000004649 carbonic acid derivatives Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000009775 high-speed stirring Methods 0.000 description 2
- 244000208874 Althaea officinalis Species 0.000 description 1
- 235000006576 Althaea officinalis Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010216 calcium carbonate Nutrition 0.000 description 1
- 239000004203 carnauba wax Substances 0.000 description 1
- 235000013869 carnauba wax Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 1
- 235000001035 marshmallow Nutrition 0.000 description 1
- 125000002347 octyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000017550 sodium carbonate Nutrition 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015149 toffees Nutrition 0.000 description 1
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 description 1
- 235000005282 vitamin D3 Nutrition 0.000 description 1
- 239000011647 vitamin D3 Substances 0.000 description 1
- 229940021056 vitamin d3 Drugs 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/52—Aerated, foamed, cellular or porous 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
-
- 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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation process of self-inflating soft sweets, which comprises the following raw materials in parts by weight: 20.84-40.64% of white granulated sugar, 30.42-50.39% of syrup, 0.46-10.51% of carbonate, 4.53-14.48% of gelatin, 0.11-2.11% of acidity regulator, 0.05-1.50% of essence and 0.01-0.10% of pigment; the preparation process comprises the steps of a, dissolving gelatin; b. preparing acid liquor; c. preparing a sugar solution; d. dissolving sugar and concentrating; e. boiling in a tube, vacuum degassing and concentrating; f. mixing color, aromatizing and aerating; g. pouring; h. drying; i. sieving sugar and coating oil; and (6) packaging. The alkaline carbonate added in the sugar solution and the acidic substance in the acid solution react chemically in the process of color-mixing and aromatizing to generate carbon dioxide to achieve the purpose of self-inflating the soft sweets, and the method has the advantages of continuous production, simple operation, safety, easy control and the like, and can effectively solve the problems of high cost, complex process, safety, sanitation and the like of inflating the candies.
Description
Technical Field
The invention belongs to the technical field of aerated candies in the field of foods, and particularly relates to a preparation process of self-aerated soft candies.
Background
At present, the aerated candy is generally aerated by compressed air generated by a special air compressor or by high-speed stirring, pressure beating and high-pressure extrusion to achieve the aeration effect. Compressed air may have unsanitary factors such as aqueous oil, whipping requires special equipment facilities, and the degrees of aeration of both methods are not well controlled, patent publication No. CN 106572678A entitled "aerated confection and manufacturing method thereof" which discloses a method of aerating by introducing supercritical carbon dioxide into an extruder under high pressure and mixing into a heated confection mass, which also utilizes a physical method for aerating the confection with carbon dioxide but the production process is very complicated, equipment requirements and investment are high. There is also a patent publication No. CN 101919481 entitled "cotton-like aerated candy and method for making the same", which discloses a cotton candy product made by using processes of puffing, beating, pressure extrusion, etc., and the patent also discloses candy aeration by using a physical method, and requires a special pressure vessel and extrusion equipment. In the prior art, in order to achieve the effect of uniformly mixing gas into sugar, high-speed stirring is needed to mix air into sugar liquid or other physical methods such as providing gas sources (supercritical carbon dioxide, compressed air and the like) are needed, so that specific aeration equipment is needed, and the supercritical carbon dioxide also has the defect of very high equipment investment.
Disclosure of Invention
The invention provides a preparation process of self-inflating soft sweets, aiming at solving certain or some technical problems in the prior art, which is characterized in that alkaline carbonate added in sugar liquor and acidic substances in acid liquor have chemical reaction to generate carbon dioxide to achieve the purpose of self-inflating. The process does not need to be provided with aeration equipment, reduces the process difficulty of the aerated soft sweets, reduces the equipment investment, reduces the hidden health safety hazards of the aerated candies, and can protect the easily oxidized functional components in the candies. The method may also be applied to the production of toffee, nougat, and marshmallow.
In order to solve the above-mentioned existing technical problem, the invention adopts the following scheme:
a preparation process of self-inflating soft sweets utilizes carbonate to react with sour agents in candies to generate carbon dioxide so as to achieve the aim of inflating, and can adjust the inflating density of the candies by adjusting the adding amount of the carbonate, and the preparation process comprises the following steps:
a. melting gelatin: adding 0.46-10.51% of carbonate and 0.05-1.26% of sodium citrate into 80 ℃ purified water in an amount which is 1.5 times that of gelatin, uniformly stirring in a gelatin melting pot, slowly adding 4.53-14.48% of gelatin, quickly stirring for 5 minutes, reducing the stirring speed, and preserving heat for 15-20 minutes at 60 ℃ for later use after the gelatin is fully melted;
b. preparing acid liquor: weighing 0.11-2.11% of sour agent, and completely dissolving with 0.11-2.11% of hot purified water at 80-100 ℃ to obtain acid liquor;
c. sugar solution preparation: 30.42-50.39% of hot glucose syrup and 20.84-40.64% of white granulated sugar are added into a proportioning pot, fully mixed and then added into a sugar melting pot;
d. and (3) dissolving sugar and concentrating: adding the dissolved gelatin solution and the like into a sugar melting pot, and mixing and pre-boiling the dissolved gelatin solution and the mixed sugar solution;
e. boiling in a tube array, vacuum degassing and concentrating: pumping the qualified sugar solution after the sugar melting and concentration into a tube array type, boiling and heating to 120 ℃, and then carrying out vacuum degassing and concentration;
f. blending color, aromatizing and aerating: pumping the qualified sugar solution subjected to vacuum degassing and dehydration into a color and fragrance mixing tank, slowly stirring, adding the acid solution prepared in the step b, slowly stirring for about 10 minutes, and then turning the sugar solution to be fluffy to finish sugar solution aeration;
g. pouring: performing starch mold pouring on the qualified sugar solution subjected to color mixing, aromatizing and aerating;
h. and (3) drying: and (4) conveying the cast candy into a drying room for drying, demolding the dried candy, coating gloss oil, and packaging to obtain the finished product.
i. Sieving sugar and oiling: conveying the qualified dried candy into a candy pouring line for powder-sugar separation, and further removing starch on the surface of the candy through compressed air; after online powder cleaning, glazing and oiling treatment are carried out, so that the candy is bright and achieves the anti-sticking effect;
j. packaging: and (4) picking the oiled candies, and then canning or bagging and packaging.
And furthermore, the sugar degree of the mixed sugar solution in the step d is boiled to 74-76%.
Further, in the step e, vacuum degassing and concentrating are carried out until the sugar degree is 78-80%.
Further, the acid solution added in the step f is 0-2.11% of citric acid, 0-2.11% of malic acid, 0-2.11% of tartaric acid and 0-2.11% of lactic acid, and is dissolved into liquid with the concentration of 50% by using hot purified water.
Further, in the step f, 0.01-0.10% of a mixture of a pigment and a functional component is added during stirring.
And further, adding 0.05-1.50% of essence after the step f, mixing for 5-15 minutes, and finishing the coloring and fragrance acid aeration, wherein the sugar degree is 77-79%.
Further, the acid solution added in the step f is an acid VC pigment solution which comprises 0.01-0.10% of pigment, 0-2.11% of citric acid, 0-2.11% of malic acid, 0-2.11% of tartaric acid, 0-2.11% of lactic acid and 0.10-5.60% of VC, and is dissolved into an acid solution with the concentration of 50% by using purified water.
And further, adding 0.05-1.50% of essence after the step f, mixing for 5-15 minutes, and finishing the coloring and aromatizing gas filling, wherein the sugar degree is 77-79%.
Furthermore, in the step h, the drying temperature is 20-25 ℃, the humidity is less than 40%, the drying time is 12-24 hours, and the water content of the finished product is 14-18%.
Further, the step h is followed by sugar sieving: and (4) conveying the dried qualified candies into a candy pouring line for powder-sugar separation, and performing polishing and coating treatment after online powder cleaning.
Furthermore, the packaging is that the oiled candy is picked and then canned or bagged.
Compared with the prior art, the invention has the beneficial effects that:
the surface of the finished product has no air holes larger than 1mm, the finished product is soft and fluffy and is chewy, the invention does not need to be provided with aeration equipment, has no requirement on hardware, is simpler and more convenient than the prior method, does not need to be put into special aeration equipment, utilizes one or more of safe food additive carbonates such as calcium carbonate, sodium bicarbonate and the like and one or more of sour agents such as citric acid, lactic acid, malic acid and the like to react in the process of mixing color and fragrance of the candy to generate clean carbon dioxide gas, the carbon dioxide gas also has the protection function on easily oxidized components, the aeration process of the candy is completed by utilizing the gas production reaction between the food additives, the process difficulty of the aerated soft candy is reduced, the equipment investment is reduced, the sanitation potential safety hazard of the aerated candy is reduced, and the easily oxidized functional components in the candy can be protected, the method is safer and more sanitary, the air inflation degree is easy to control, a choice is provided for the utilization of the inflatable soft sweets in the health care product industry, and the method can be applied to the production of milk candies, nougats and cotton candies.
Drawings
FIG. 1 is a flow diagram of the self-gassing process of the present invention.
Detailed Description
The present invention will be further described with reference to the accompanying drawings and the detailed description, and it should be noted that any combination of the embodiments or technical features described below can be used to form a new embodiment without conflict.
The first embodiment is as follows:
a preparation process of self-inflating VD calcium soft sweets comprises the following raw materials and auxiliary materials: glucose syrup, white granulated sugar, gelatin, calcium carbonate, glycerin, mango essence, citric acid, sodium citrate, malic acid, lutein ester and vitamin D3, wherein the purpose of aerating is achieved by utilizing the reaction of carbonate and a sour agent in the candy to generate carbon dioxide, the aerating density of the candy can be adjusted by adjusting the adding amount of the carbonate,
the preparation process comprises the following steps:
a. melting gelatin: adding 0.46-10.51% of carbonate and 0.05-1.26% of sodium citrate into 80 ℃ purified water in an amount which is 1.5 times that of gelatin, fully and uniformly mixing in a gelatin melting pot, slowly adding 4.53-14.48% of gelatin, quickly stirring for 5 minutes, reducing the stirring speed, and preserving heat for 15-20 minutes at 60 ℃ for later use after the gelatin is fully melted. Wherein the carbonate is 6.54 percent of calcium carbonate, the sodium citrate is 0.28 percent, and the gelatin is 7.01 percent; in the process of dissolving the gelatin, the gelatin is dissolved in 1.5 times of hot purified water and is fully and uniformly mixed with carbonate, so that the problem of nonuniform gas generation at the back can be effectively avoided; for example, 0.46-10.51% of calcium carbonate and 0.05-1.26% of sodium citrate are put into 6.80-21.72% of 80 ℃ purified water and evenly mixed in a glue melting pot, and 4.53-14.48% of gelatin is slowly added into the glue melting pot to be fully dissolved.
b. Preparing acid liquor: weighing 0.11-2.11% of sour agent, and completely dissolving with hot purified water at 80-100 ℃ to obtain acid liquor; for example: dissolving 0.75% citric acid and 0.2% malic acid with hot purified water to obtain 50% acid solution;
c. sugar solution preparation: adding 30.42-50.39% of hot glucose syrup and 20.84-40.64% of white granulated sugar into a blending pot, fully mixing, and adding into a sugar melting pot, wherein the hot glucose syrup is 44.86% and the white granulated sugar is 37.65% is the best;
d. and (3) dissolving sugar and concentrating: adding the dissolved gelatin solution and the like into a sugar melting pot, and mixing and pre-boiling the dissolved gelatin solution and the mixed sugar solution; the sugar degree of the pre-boiled mixed sugar liquid is boiled to about 75 percent, and the optimal sugar degree is that the sugar degree of the boiled mixed sugar liquid is boiled to 75 +/-1 percent;
e. boiling in a tube array, vacuum degassing and concentrating: pumping the qualified sugar solution after the sugar melting concentration into a tube array type, boiling and heating to 120 ℃, then carrying out vacuum degassing concentration until the sugar degree is about 79%, and optimally concentrating to 79 +/-1%;
f. blending color, aromatizing and aerating: pumping the qualified sugar solution subjected to vacuum degassing and dehydration into a color and fragrance mixing tank, slowly stirring, adding the acid solution prepared in the step b, slowly stirring for about 10 minutes, and then making the sugar solution become fluffy to finish sugar solution aeration;
g. pouring: performing starch mold pouring on the qualified sugar solution after the coloring and the aromatizing are aerated, wherein the weight of each sugar is set to be 3 g;
h. and (3) drying: putting the cast candy into a drying room, wherein the drying temperature is 20-25 ℃, the humidity is less than 40%, the drying time is 12-24 hours, and the water content of a finished product is controlled to be 14-18%;
i. sieving sugar and oiling: conveying the dried qualified candy into a candy pouring line for powder-sugar separation, and further removing starch on the surface of the candy through compressed air; after online powder cleaning, glazing and oiling treatment are carried out, so that the candy is bright and achieves the anti-sticking effect;
j. packaging: the candy after being oiled is picked and then canned or packaged in bags.
The scheme comprises a color-mixing, fragrance-mixing and aerating process, wherein a sour agent, a pigment, essence and the like are added in the process, the sour agent is contacted with carbonate in sugar liquor, carbon dioxide is slowly released, fine bubbles are wrapped in the sugar liquor in the stirring process, then the large bubbles float to the surface through standing, and the sugar degree after color-mixing, fragrance-mixing and aerating reaches about 77 percent.
In the pouring step, the starch mold is used for pouring, the starch mold is used for forming the sugar liquid and absorbing the moisture in the sugar liquid, and the moisture content of the starch of the mold before pouring is about 7.5 percent. In the sorting step, the sugar particles having an irregular shape and containing large bubbles are sorted out to remove the sugar particles having an irregular weight and size.
TABLE 1
In the first example, the raw materials, specifications and proportions are shown in Table 1,
the VD calcium soft sweets can be prepared by the steps and the proportion, the finished product is characterized by no air holes larger than 1mm on the surface, softness and chewing resistance, 14-18% of water content, 0.85g/ml of density, no need of inflating equipment, no requirement on hardware, simpler production method than the existing inflating sweets, no need of putting special inflating equipment, reaction of one or more safe food additives of carbonates such as calcium carbonate, sodium bicarbonate and the like and one or more sour agents such as citric acid, lactic acid, malic acid and the like in the process of color and fragrance adjustment of the sweets to generate clean carbon dioxide gas, filling the carbon dioxide gas into the sweets of the gel sweets to achieve the inflating effect, protecting the easily-oxidized ingredients by the carbon dioxide, completing the inflating process of the sweets by utilizing the gas generating reaction between the food additives, and reducing the technological difficulty of the inflating soft sweets, the method reduces equipment investment and the potential health safety hazard of the aerated candy, can protect the easily oxidized functional components in the candy, is safer and more sanitary, has easily controlled aeration degree, provides a choice for the production process of aerated soft sweets in the health care product industry, and can be applied to the production of milk candies, nougats candies and cotton candies.
Example two:
a preparation process of self-inflating fruit VC soft sweets comprises the following raw materials and auxiliary materials: glucose syrup, white granulated sugar, gelatin, sodium carbonate, glycerol, elderberry concentrated juice, VC, citric acid, sodium citrate, elderberry essence, lactic acid and monascus red.
A preparation process of self-inflating soft sweets utilizes carbonate to react with sour agents in candies to generate carbon dioxide so as to achieve the aim of inflating, and can adjust the inflating density of the candies by adjusting the adding amount of the carbonate, and the preparation process comprises the following steps:
a. melting gelatin: adding 0.46-10.51% of carbonate and 0.05-1.26% of sodium citrate into 80 ℃ purified water of which the temperature is 1.5 times that of gelatin, fully and uniformly mixing in a gelatin melting pot, slowly adding 4.53-14.48% of gelatin, quickly stirring for 5 minutes, reducing the stirring speed, and preserving the heat for 15-20 minutes at 60 ℃ for later use after the gelatin is fully melted. Wherein, the carbonate is selected from 6.38 percent of calcium carbonate, 0.27 percent of sodium citrate and 6.97 percent of gelatin; in the process of dissolving the gelatin, the gelatin is dissolved in 1.5 times of hot purified water and is fully and uniformly mixed with carbonate, so that the problem of nonuniform gas generation at the back can be effectively avoided;
b. preparing acid liquor: the acid solution is acid VC pigment solution which comprises 0.02% of monascus red, 1.1% of VC, 73% of citric acid and 0.18% of lactic acid, and is dissolved into 50% acid solution by using 1.82% of elderberry concentrated juice purified water;
c. sugar solution preparation: adding 30.42-50.39% of hot glucose syrup and 20.84-40.64% of white granulated sugar into a blending pot, fully mixing, and adding into a sugar melting pot, wherein when the hot glucose syrup is 43.75%, the white granulated sugar is 36.46%;
d. and (3) dissolving sugar and concentrating: adding the dissolved gelatin solution and the like into a sugar melting pot, mixing with the sugar solution, and pre-decocting; the sugar degree of the pre-boiled mixed sugar liquid is boiled to about 75 percent, and the optimal sugar degree is that the sugar degree of the boiled mixed sugar liquid is boiled to 75 +/-1 percent;
e. boiling in a tube array, vacuum degassing and concentrating: pumping the qualified sugar solution after the sugar melting concentration into a tube array type, boiling and heating to 120 ℃, then carrying out vacuum degassing concentration until the sugar degree is about 79%, and optimally concentrating to 79 +/-1%;
f. blending color, aromatizing and aerating: pumping the qualified sugar solution after vacuum degassing and dehydration into a color and fragrance mixing tank for slow stirring, and then adding the acid solution prepared in the step b, wherein the volume of the sugar solution can slowly expand due to the reaction of the acid solution and calcium carbonate, so that the materials in the pot cannot be too full; then 0.75% of elderberry essence is added, and after 5 minutes and 2 minutes of rest, the coloring and the fragrance aeration are finished, and the sugar degree is 76% +/-1%;
g. pouring: performing starch mold pouring on the qualified sugar solution after the coloring and the aromatizing are aerated, wherein the weight of each sugar is set to be 3 g;
h. and (3) drying: putting the cast candy into a drying room, wherein the drying temperature is 20-25 ℃, the humidity is less than 40%, the drying time is 12-24 hours, and the water content of a finished product is controlled to be 14-18%;
i. sieving sugar and oiling: conveying the qualified dried candy into a candy pouring line for powder-sugar separation, and further removing starch on the surface of the candy through compressed air; after online powder cleaning, glazing and oiling treatment are carried out, so that the candy is bright and achieves the anti-sticking effect;
j. packaging: and (4) picking the oiled candies, and then canning or bagging and packaging.
TABLE 2
In example two, the raw materials, specifications and proportions are shown in Table 2,
the scheme comprises a color-mixing, fragrance-mixing and aerating process, wherein a sour agent, a pigment, essence and the like are added in the process, the sour agent is slowly added into sugar liquor after being contacted with carbonate in the sugar liquor, fine bubbles are wrapped in the sugar liquor in the stirring process, then the fine bubbles float to the surface through standing, and the sugar degree after color-mixing, fragrance-mixing and aerating reaches about 77 percent.
In the pouring step, the starch mold is used for pouring, the starch mold is used for forming the sugar liquid and absorbing the moisture in the sugar liquid, and the moisture content of the starch of the mold before pouring is about 7.5 percent. In the sorting step, the sugar particles having an irregular shape and containing large bubbles are sorted out to remove the sugar particles having an irregular weight and size.
The VC soft sweets with self-inflating fruity taste can be prepared by the steps and the proportion, the finished product has the characteristics that the surface has no air holes larger than 1mm, the softness is very fluffy and the chewiness is durable, the water content is 14-18 percent, the density is 0.76g/ml, no inflating equipment is required, no requirement is required for hardware, the VC soft sweets are simpler and more convenient than the prior method, no special inflating equipment is required to be put into, one or more of safe food additives, such as calcium carbonate, sodium bicarbonate and the like, and one or more of sour agents, such as citric acid, lactic acid, malic acid and the like, react to generate clean carbon dioxide gas in the process of color and fragrance adjustment of the candies, the carbon dioxide gas is not reacted with easily-oxidized components, the inflating process of the candies is completed by utilizing the gas generating reaction among the food additives, the process difficulty of inflating the soft sweets is reduced, the method reduces equipment investment and the potential health safety hazard of the aerated candy, can protect the easily oxidized functional components in the candy, is safer and more sanitary, has easily controlled aeration degree, provides a choice for the utilization of the aerated soft sweets in the health care product industry, and can be applied to the production of milk candies, nougats candies and cotton candies.
In the first and second embodiments, the raw materials used for oiling in the lustering and oiling process are carnauba wax and octyl, capric glyceride is heated, dissolved and mixed, and in the last candy picking process step, qualified finished products are packaged, and in the case of unqualified products, scrapping is performed.
The above embodiments are only preferred embodiments of the present invention, and the protection scope of the present invention is not limited thereby, and any insubstantial changes and substitutions made by those skilled in the art based on the present invention are within the protection scope of the present invention.
Claims (10)
1. A preparation process of self-inflating soft sweets is characterized in that carbonate reacts with sour agents in candies to generate carbon dioxide to achieve the purpose of inflating, and the inflating density of the candies can be adjusted by adjusting the adding amount of the carbonate, and the preparation process comprises the following steps:
a. melting gelatin: adding 0.46-10.51% of carbonate and 0.05-1.26% of sodium citrate into 80 ℃ purified water in an amount which is 1.5 times that of gelatin, uniformly stirring in a gelatin melting pot, slowly adding 4.53-14.48% of gelatin, quickly stirring for 5 minutes, reducing the stirring speed, and preserving heat for 15-20 minutes at 60 ℃ for later use after the gelatin is fully melted.
b. Preparing acid liquor: weighing 0.11-2.11% of sour agent, and completely dissolving with 0.11-2.11% of hot purified water at 80-100 ℃ to obtain acid liquor;
c. sugar solution preparation: 30.42-50.39% of hot glucose syrup and 20.84-40.64% of white granulated sugar are added into a proportioning pot, fully mixed and then added into a sugar melting pot;
d. and (3) dissolving sugar and concentrating: adding the dissolved gelatin solution and the like into a sugar melting pot, and mixing with the mixed sugar solution for pre-boiling;
e. boiling in a tube array, vacuum degassing and concentrating: pumping the qualified sugar solution after the sugar melting and concentration into a tube array type, boiling and heating to 120 ℃, and then carrying out vacuum degassing and concentration;
f. blending color, aromatizing and aerating: pumping the qualified sugar solution subjected to vacuum degassing and dehydration into a color and fragrance mixing tank, slowly stirring, adding the acid solution prepared in the step b, slowly stirring for about 10 minutes, and then turning the sugar solution to be fluffy to finish sugar solution aeration;
g. pouring: performing starch mold pouring on the qualified sugar solution subjected to color mixing, aromatizing and aerating;
h. and (3) drying: putting the cast candy into a drying room, wherein the drying temperature is 20-25 ℃, the humidity is less than 40%,
the drying time is 12-24 hours, and the water content of the finished product is 14-18%;
i. sieving sugar and oiling: conveying the qualified dried candy into a candy pouring line for powder-sugar separation, and further removing starch on the surface of the candy through compressed air; after online powder cleaning, glazing and oiling treatment are carried out, so that the candy is bright and achieves the anti-sticking effect;
j. packaging: and (4) picking the oiled candies, and then canning or bagging and packaging.
2. The process for preparing a self-inflating soft candy as claimed in claim 1, wherein: and d, decocting the sugar degree of the mixed sugar liquid in the step d to 74-76%.
3. The process for preparing a self-inflating soft candy as claimed in claim 1, wherein: and e, vacuum degassing and concentrating to a sugar degree of 78-80%.
4. A process for preparing a self-inflating soft candy as claimed in any one of claims 1 to 3, wherein the process comprises the steps of: and f, dissolving the acid liquor added in the step f into 50% liquid by using hot purified water, wherein the acid liquor is 0-2.11% of citric acid, 0-2.11% of malic acid, 0-2.11% of tartaric acid and 0-2.11% of lactic acid.
5. The process of making a self-inflating fondant of claim 4, wherein the step of: and f, adding 0.01-0.10% of a mixture of the pigment and the functional components while stirring.
6. The process of making a self-inflating fondant of claim 5, wherein the step of: and f, adding 0.05-1.50% of essence after the step f, mixing for 5-15 minutes, and finishing the coloring and aromatizing gas filling, wherein the sugar degree is 77-79%.
7. A process for preparing a self-inflating soft candy as claimed in any one of claims 1 to 3, wherein the process comprises the steps of: and f, dissolving the acid solution added in the step f into an acid VC pigment solution containing 0.01-0.10% of pigment, 0-2.11% of citric acid, 0-2.11% of malic acid, 0-2.11% of tartaric acid, 0-2.11% of lactic acid and 0.10-5.60% of VC, and dissolving the acid solution into an acid solution with the concentration of 50% by using hot purified water.
8. The process of making a self-inflating fondant of claim 7, wherein the step of: and f, adding 0.05-1.50% of essence after the step f, mixing for 5-15 minutes to finish the coloring and aromatizing, wherein the sugar degree is 77-79%.
9. The process for preparing a self-inflating soft candy as claimed in claim 1, wherein: and (h) carrying out cold drying on the candies in the step h, wherein the drying temperature is 20-25 ℃, the humidity is less than 40%, the drying time is 12-24 hours, and the water content of the finished product is 14-18%.
10. The process for preparing a self-inflating soft candy as claimed in claim 1, wherein: and (e) screening sugar after the step h: and (3) conveying the dried qualified candies into a candy pouring line for powder-sugar separation, and performing glazing and oiling treatment after online powder cleaning.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112889985A (en) * | 2021-02-07 | 2021-06-04 | 菏泽中禾健元生物科技有限公司 | Slurry-explosion type gel candy and preparation method thereof |
| CN112998112A (en) * | 2021-04-13 | 2021-06-22 | 浙江新维士生物科技有限公司 | Non-animal gum soft sweet and preparation method thereof |
| CN114631587A (en) * | 2022-04-06 | 2022-06-17 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
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| CN102835536A (en) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | Gel, temperature-resistant soft sweets containing gel, and preparation method thereof |
| EP2606733A1 (en) * | 2011-12-23 | 2013-06-26 | Nestec S.A. | Aerated filling composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102835536A (en) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | Gel, temperature-resistant soft sweets containing gel, and preparation method thereof |
| EP2606733A1 (en) * | 2011-12-23 | 2013-06-26 | Nestec S.A. | Aerated filling composition |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112889985A (en) * | 2021-02-07 | 2021-06-04 | 菏泽中禾健元生物科技有限公司 | Slurry-explosion type gel candy and preparation method thereof |
| CN112998112A (en) * | 2021-04-13 | 2021-06-22 | 浙江新维士生物科技有限公司 | Non-animal gum soft sweet and preparation method thereof |
| CN114631587A (en) * | 2022-04-06 | 2022-06-17 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
| CN114631587B (en) * | 2022-04-06 | 2024-03-22 | 霸符(杭州)科技有限公司 | High-calcium soft sweet and preparation method thereof |
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