CN112056444A - Sandwich type gel candy and preparation method thereof - Google Patents
Sandwich type gel candy and preparation method thereof Download PDFInfo
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- CN112056444A CN112056444A CN202010662205.1A CN202010662205A CN112056444A CN 112056444 A CN112056444 A CN 112056444A CN 202010662205 A CN202010662205 A CN 202010662205A CN 112056444 A CN112056444 A CN 112056444A
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- starch
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 106
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 239000000499 gel Substances 0.000 claims abstract description 109
- 239000000463 material Substances 0.000 claims abstract description 65
- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 42
- 239000007901 soft capsule Substances 0.000 claims abstract description 36
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000003756 stirring Methods 0.000 claims abstract description 30
- 108010010803 Gelatin Proteins 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 24
- 229920000159 gelatin Polymers 0.000 claims abstract description 24
- 239000008273 gelatin Substances 0.000 claims abstract description 24
- 235000019322 gelatine Nutrition 0.000 claims abstract description 24
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000011248 coating agent Substances 0.000 claims abstract description 17
- 238000000576 coating method Methods 0.000 claims abstract description 17
- 238000002844 melting Methods 0.000 claims abstract description 16
- 230000008018 melting Effects 0.000 claims abstract description 16
- 238000003825 pressing Methods 0.000 claims abstract description 16
- 238000005498 polishing Methods 0.000 claims abstract description 14
- 239000008213 purified water Substances 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 9
- 239000003765 sweetening agent Substances 0.000 claims abstract description 9
- 239000000945 filler Substances 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 36
- 239000008107 starch Substances 0.000 claims description 36
- 238000000034 method Methods 0.000 claims description 31
- 235000019698 starch Nutrition 0.000 claims description 30
- 230000008569 process Effects 0.000 claims description 21
- 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 13
- 239000000600 sorbitol Substances 0.000 claims description 13
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 12
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 12
- 239000000811 xylitol Substances 0.000 claims description 12
- 235000010447 xylitol Nutrition 0.000 claims description 12
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 12
- 229960002675 xylitol Drugs 0.000 claims description 12
- 235000011187 glycerol Nutrition 0.000 claims description 11
- 239000005715 Fructose Substances 0.000 claims description 9
- 229930091371 Fructose Natural products 0.000 claims description 9
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 9
- 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
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 6
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 6
- 239000004368 Modified starch Substances 0.000 claims description 6
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 6
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 6
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 6
- 235000019426 modified starch Nutrition 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 108010011485 Aspartame Proteins 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 3
- 239000004386 Erythritol Substances 0.000 claims description 3
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 229930195725 Mannitol Natural products 0.000 claims description 3
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims description 3
- 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 claims description 3
- 239000004376 Sucralose Substances 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000000605 aspartame Substances 0.000 claims description 3
- 235000010357 aspartame Nutrition 0.000 claims description 3
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 3
- 229960003438 aspartame Drugs 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 235000019414 erythritol Nutrition 0.000 claims description 3
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 3
- 229940009714 erythritol Drugs 0.000 claims description 3
- 239000001341 hydroxy propyl starch Substances 0.000 claims description 3
- 235000013828 hydroxypropyl starch Nutrition 0.000 claims description 3
- 239000000594 mannitol Substances 0.000 claims description 3
- 235000010355 mannitol Nutrition 0.000 claims description 3
- 229960001855 mannitol Drugs 0.000 claims description 3
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims description 3
- 239000008108 microcrystalline cellulose Substances 0.000 claims description 3
- 229940016286 microcrystalline cellulose Drugs 0.000 claims description 3
- 239000001254 oxidized starch Substances 0.000 claims description 3
- 235000013808 oxidized starch Nutrition 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- 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 claims description 3
- 235000019202 steviosides Nutrition 0.000 claims description 3
- 235000019408 sucralose Nutrition 0.000 claims description 3
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims 6
- 230000000052 comparative effect Effects 0.000 description 26
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 18
- 239000003292 glue Substances 0.000 description 15
- 239000000047 product Substances 0.000 description 10
- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 6
- 235000019439 ethyl acetate Nutrition 0.000 description 6
- 238000007493 shaping process Methods 0.000 description 6
- 239000011162 core material Substances 0.000 description 5
- 235000015872 dietary supplement Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000001133 acceleration Effects 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000001066 destructive effect Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005054 agglomeration Methods 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000005266 casting Methods 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000007858 starting material Substances 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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0063—Coating or filling sweetmeats or confectionery
- A23G3/0085—Coating with powders or granules, e.g. sprinkling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—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
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of a sandwich type gel candy which is not sticky in appearance, not caked, good in appearance and easy to chew in mouth feel, and the preparation method comprises the following steps: step S1, mixing the skin filler; step S2, adding purified water, glycerol and the crust into a gelatin melting tank together with a sweetening agent, stirring and heating, then adding the mixture obtained in the step S1, stirring under a negative pressure condition until the mixture is completely dissolved, then carrying out vacuum defoaming to obtain a crust material liquid, and carrying out heat preservation for later use; step S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid; and step S4, directly conveying the pressed soft capsule gel candy into a powder coating device for coating powder, and then drying and polishing to obtain the sandwich type gel candy.
Description
Technical Field
The invention belongs to the field of food health products, and relates to a sandwich type gel candy and a preparation method thereof.
Background
The sandwich type gel candy is a candy product which adopts gel as a skin to wrap a sandwich material, wherein the sandwich material is usually food raw materials such as jam and the like, and corresponding health-care products can also be prepared when nutritional supplements such as vitamins and the like are added into the sandwich material.
In the prior art, the sandwich type gel candy is generally prepared by adopting a sandwich casting molding method. Namely, respectively dissolving and defoaming the sheath material liquid and the sandwich material, simultaneously or sequentially injecting the materials into a mold by using a casting gun, and demolding and polishing after cooling and molding to obtain the product. The disadvantage of this method is that the outer coating liquid and the core material have certain fluidity when not cooled in the mold, so in order to prevent the core material from leaking out during the molding process, the outer coating liquid is usually set in a large amount, and the total amount of the outer coating liquid and the core material can be more than 70% of the whole gel candy. When preparing a nutraceutical product with a nutritional supplement in its center, the actual content of the center is low, so that the consumer needs to consume a large amount of the nutritional supplement each time to complete the intake of a predetermined amount of the nutritional supplement. For health products containing the same amount of nutritional supplements, the volume and weight of the sandwich type gel candy are larger than those of other types (such as tablets and granules), so that the product packaging and the market promotion are troublesome.
Disclosure of Invention
In order to solve the problems, the invention adopts a soft capsule machine to implement the forming process of the sandwich type gel candy: the soft capsule machine has the advantages that gel sheets are prepared from the outer skin material liquid in the working process, and then the gel sheets are bonded, molded and injected with contents, so that the problem of flowing in the cooling process is avoided, and the higher proportion of the sandwich material can be ensured.
In the process of development, the inventor finds that the common soft capsule machine is used for preparing capsule products with oily components as contents, and the problems of adhesion and caking are easily caused when the contents are changed into sandwich materials. Meanwhile, the moisture of the outer skin of the conventional soft capsule is usually 8% -10%, and the conventional soft capsule also has the problem that the soft capsule is hard in taste and not easy to chew. If the moisture content of the outer skin is increased in order to improve the texture, the problem of stickiness is increased.
Further, the inventors have found that the above problems can be overcome by coating the powder immediately after molding, followed by drying and polishing, and a sandwich type gel candy having a high center material ratio, no stickiness in the outer surface, no caking, and good appearance and taste can be produced. When the process is adopted for preparation, even if the moisture of the outer skin reaches more than 20 percent, no adhesion or caking can occur.
Based on the research findings, the invention provides a preparation method of a sandwich type gel candy, which is characterized by comprising the following steps: step S1, mixing the skin filler; step S2, adding purified water, glycerol and the crust into a gelatin melting tank together with a sweetening agent, stirring and heating, then adding the mixture obtained in the step S1, stirring under a negative pressure condition until the mixture is completely dissolved, then carrying out vacuum defoaming to obtain a crust material liquid, and carrying out heat preservation for later use; step S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid; and step S4, directly conveying the pressed soft capsule gel candy into a powder coating device for coating powder, and then drying and polishing to obtain the sandwich type gel candy.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the powder used for wrapping the powder in the step S4 is any one or a composition of any more of edible starch, modified starch, microcrystalline cellulose and sucrose powder.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the filling material for the outer skin comprises gelatin and starch, and the starch is any one or a combination of any more of acetate starch, hydroxypropyl distarch phosphate, corn starch, tapioca starch, modified starch, oxidized starch and oxidized hydroxypropyl starch.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the sweetening agent for the outer skin is any one or a composition of any more of xylitol, crystalline fructose, stevioside, sorbitol liquid, sucralose, erythritol, mannitol, acesulfame potassium and aspartame.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the filling material for the outer skin in the step S1 comprises 50-200 parts by mass of gelatin, 0-20 parts by mass of each of the acetate starch and the hydroxypropyl distarch phosphate, and the total amount of the two is 10-40 parts by mass; the amount of the purified water used in step S2 is 80-100 parts by mass, the amount of the glycerin used is 60-200 parts by mass, the sweetener for the outer skin is a composition of crystalline fructose, sorbitol solution and xylitol, and the amounts of the crystalline fructose, sorbitol solution and xylitol are respectively 0-20 parts by mass, 30-60 parts by mass and 10-30 parts by mass.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the temperature in the stirring process under the negative pressure condition of the step S2 is controlled to be not more than 75 ℃, the negative pressure of vacuum defoaming is controlled to be not more than-0.095 Mpa, and the temperature for heat preservation is 45-65 ℃.
The preparation method of the sandwich type gel candy provided by the invention can also have the technical characteristics that the powder coating time of the step S4 is 10-20 min, the drying time is 2-20 h and the drying is carried out until the moisture of the outer skin is 8-25%.
In addition, the invention also provides a sandwich type gel candy which is characterized by being prepared by adopting the preparation method of any one of the sandwich type gel candies.
Action and Effect of the invention
According to the preparation method of the sandwich type gel candy provided by the invention, the soft capsule gel candy is directly coated with powder after being pressed, then is dried and polished, and finally is polished, so that the obtained sandwich type gel candy has no adhesion and caking phenomena, has good taste, neat appearance and unique frosted aesthetic feeling and texture on the surface, is still loose after being stored for a long time, and is an ideal sandwich type gel candy product.
Detailed Description
The following examples are given to illustrate specific embodiments of the present invention.
In the following examples, the preparation of the center-filled gel candy included the following steps:
in step S1, gelatin and starch as fillers for the outer skin are mixed uniformly. Wherein the starch can be any one or a combination of any more of acetate starch, hydroxypropyl distarch phosphate, corn starch, tapioca starch, modified starch, oxidized starch and oxidized hydroxypropyl starch.
Step S2, adding purified water, glycerol and the outer skin sweetener into a gelatin melting tank together, stirring and heating, adding the mixture obtained in the step S1, stirring for about 10min, and continuously stirring under a negative pressure condition until the mixture is completely dissolved, wherein the temperature in the negative pressure stirring process is not more than 75 ℃; then, the crust material liquid is obtained by vacuum defoamation under the condition that the pressure is not more than-0.095 Mpa, and the temperature is kept at 45-65 ℃ for standby. Wherein the sweetener for outer skin is one or more of xylitol, crystalline fructose, stevioside, sorbitol solution, sucralose, erythritol, mannitol, acesulfame potassium, and aspartame.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, directly conveying the pressed soft capsule gel candy into a powder coating device through a pipeline for coating powder for 10min to 20min, drying for 2h to 20h until the moisture of the outer skin is 8 percent to 25 percent, and polishing to obtain the sandwich type gel candy. Wherein the powder used for wrapping the powder is any one or a combination of any more of edible starch, modified starch, microcrystalline cellulose and sucrose powder.
In the following examples, the starting materials used were commercially available and the usual procedures and conditions in the art were referred to for non-noted procedures and conditions. In addition, "parts" means parts by mass.
< example one >
The sandwich type gel candy of the embodiment is prepared by the following method:
step S1, 100 parts of gelatin, 5 parts of acetic ester starch and 5 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 100 parts of glycerol, 30 parts of sorbitol solution and 10 parts of xylitol into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, stirring the sol for 20-30min at negative pressure, wherein the temperature in the whole negative pressure stirring process is not more than 75 ℃. After the solution is dissolved, a vacuum pump is started to perform back and forth deaeration concentration, and when bubbles fall to the surface of the glue solution, an exhaust valve is opened to exhaust the vacuum. If the bubbles are not completely eliminated, defoaming the glue solution again, wherein the vacuum negative pressure is not more than-0.095 MPa in the process. And (4) after defoaming, passing the prepared glue solution through a 100-mesh filter screen to obtain the sheath feed liquid. Placing the skin material liquid into a heat-insulating barrel for later use, and setting the heat-insulating temperature to be 45-65 ℃.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid. Wherein the core material is core material of gel candy in the prior art, including but not limited to vitamins, minerals, DHA, fish oil, milk mineral salt and their composition.
And step S4, conveying the gel candy just extruded into a powder wrapping device through a pipeline, wrapping the powder for 10-20 min, moving the gel candy into a drying chamber to dry for 2-20 h after the powder wrapping device finishes, drying until the moisture of the outer skin is 12%, and finally polishing the gel candy to remove the redundant attached powder on the surface to obtain the sandwich type gel candy.
The sandwich type gel sugar obtained by the embodiment has no adhesion and caking phenomena, good taste, neat appearance and frosted surface.
< example two >
The preparation process of the sandwich type gel candy in this example is the same as that in the first example, but the amount of each raw material is different. Specifically, the center-filled gel candy of the present example was prepared by the following method:
step S1, 100 parts of gelatin, 10 parts of acetic ester starch and 15 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 80 parts of glycerol, 50 parts of sorbitol solution and 20 parts of crystalline fructose into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, stirring the gelatin for 20-30min under negative pressure, and keeping the temperature of the whole negative pressure stirring process not more than 75 ℃. After the solution is dissolved, a vacuum pump is started to perform back and forth deaeration concentration, and when bubbles fall to the surface of the glue solution, an exhaust valve is opened to exhaust the vacuum. If the bubbles are not completely eliminated, defoaming the glue solution again, wherein the vacuum negative pressure is not more than-0.095 MPa in the process. And (4) after defoaming, passing the prepared glue solution through a 100-mesh filter screen to obtain the sheath feed liquid. Placing the skin material liquid into a heat-insulating barrel for later use, and setting the heat-insulating temperature to be 45-65 ℃.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, conveying the gel candy just extruded into a powder wrapping device through a pipeline, wrapping the powder for 10-20 min, moving the gel candy into a drying chamber to dry for 2-20 h after the powder wrapping device finishes, drying until the moisture of the outer skin is 15%, and finally polishing the gel candy to remove the redundant attached powder on the surface to obtain the sandwich type gel candy.
The sandwich type gel sugar obtained by the embodiment has no adhesion and caking phenomena, good taste, neat appearance and frosted surface.
< example three >
The preparation process of the sandwich type gel candy in this example is the same as that in the first example, but the amount of each raw material is different. Specifically, the center-filled gel candy of the present example was prepared by the following method:
step S1, 100 parts of gelatin, 10 parts of acetic ester starch and 10 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 80 parts of glycerol, 56 parts of sorbitol solution and 20 parts of xylitol into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, stirring the gelatin for 20-30min at negative pressure, wherein the temperature in the whole negative pressure stirring process is not more than 75 ℃. After the solution is dissolved, a vacuum pump is started to perform back and forth deaeration concentration, and when bubbles fall to the surface of the glue solution, an exhaust valve is opened to exhaust the vacuum. If the bubbles are not completely eliminated, defoaming the glue solution again, wherein the vacuum negative pressure is not more than-0.095 MPa in the process. And (4) after defoaming, passing the prepared glue solution through a 100-mesh filter screen to obtain the sheath feed liquid. Placing the skin material liquid into a heat-insulating barrel for later use, and setting the heat-insulating temperature to be 45-65 ℃.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, conveying the gel candy just extruded into a powder wrapping device through a pipeline, wrapping the powder for 10-20 min, moving the gel candy into a drying chamber to dry for 2-20 h after the powder wrapping device finishes, drying until the moisture of the outer skin is 20%, and finally polishing the gel candy to remove the redundant attached powder on the surface to obtain the sandwich type gel candy.
The obtained sandwich type gel candy of this embodiment is non-sticky, caking phenomenon, and the taste is good, and the outward appearance is clean and tidy and the surface has dull polish feel.
< comparative example one >
The preparation process of the sandwich type gel candy in the comparative example is different from the first example, and the difference is mainly that in the comparative example, the pressed soft capsule type gel candy is firstly shaped by a rotating cage (namely the post-pressing treatment process in the conventional soft capsule preparation), and then is dried. Specifically, the center-filled gel candy of the present comparative example was prepared by the following method:
step S1, 100 parts of gelatin, 10 parts of acetic ester starch and 10 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 100 parts of glycerol, 20 parts of crystalline fructose, 50 parts of sorbitol solution and 10 parts of xylitol into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, and carrying out sol for 20-30min, wherein the temperature in the whole process is not more than 75 ℃. After the solution is dissolved, a vacuum pump is started to perform back and forth deaeration and concentration, and when bubbles fall to the surface of the glue solution, an exhaust valve is opened to exhaust the vacuum. If the bubbles are not eliminated, defoaming the glue solution again. The vacuum negative pressure is not more than-0.095 MPa. And (3) filtering the prepared skin material liquid by a 100-mesh filter screen, and putting the skin material liquid into a heat-insulating barrel for later use, wherein the heat-insulating temperature is set to be 45-65 ℃ for later use.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, shaping the gel candy just extruded in a rotating cage for 60min, and then transferring the gel candy into a drying room for drying until the moisture of the outer skin is 15%.
The gel candy obtained by the comparative example has the adhesion phenomenon, and has hard mouthfeel and difficult chewing.
Comparative example No. >
The preparation process of the sandwich type gel candy in the comparative example is different from that in the first example, and the difference is mainly that the soft capsule type gel candy pressed in the comparative example is shaped by a rotating cage firstly, and then is coated with powder, dried and polished. Specifically, the center-filled gel candy of the present comparative example was prepared by the following method:
step S1, 100 parts of gelatin, 20 parts of acetic ester starch and 10 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 100 parts of glycerol, 50 parts of sorbitol solution and 10 parts of xylitol into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, and then carrying out sol for 20-30min, wherein the temperature in the whole process is not more than 75 ℃. And starting a vacuum pump, carrying out back and forth defoaming concentration, and opening an exhaust valve to exhaust vacuum when bubbles fall to the surface of the glue solution. If the bubbles are not eliminated, defoaming the glue solution again. The vacuum negative pressure is not more than-0.095 MPa. And (3) filtering the prepared skin material liquid by a 100-mesh filter screen, and putting the skin material liquid into a heat-insulating barrel for later use, wherein the heat-insulating temperature is set to be 45-65 ℃ for later use.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, shaping the gel candy just extruded in a rotating cage for 60min, introducing the gel candy into a powder wrapping device for wrapping powder for 15min, transferring the gel candy into a drying chamber for drying until the moisture of the outer skin is 20%, and finally polishing to remove the redundant attached powder on the surface.
The surface of the gel candy obtained by the comparative example has trace adhering powder, the powder is very easy to fall off, and the adhesion phenomenon exists among the gel candies.
< comparative example III >
The preparation process of the sandwich type gel candy in the comparative example is different from that in the first example, and the difference is mainly that the soft capsule type gel candy pressed in the comparative example is shaped by a rotating cage after being coated with powder, and then is dried and polished. Specifically, the center-filled gel candy of the present comparative example was prepared by the following method:
step S1, 100 parts of gelatin, 20 parts of acetic ester starch and 10 parts of hydroxypropyl phosphate double starch are mixed uniformly for later use.
And step S2, adding 100 parts of purified water, 100 parts of glycerol, 50 parts of sorbitol solution and 10 parts of xylitol into a gelatin melting tank, stirring and heating to about 80 +/-5 ℃, adding the gelatin-starch mixture obtained in the step S1, stirring and melting for 10min, then starting vacuum, maintaining the vacuum degree at negative pressure, and then carrying out sol for 20-30min, wherein the temperature in the whole process is not more than 75 ℃. And starting a vacuum pump, carrying out back and forth defoaming concentration, and opening an exhaust valve to exhaust vacuum when bubbles fall to the surface of the glue solution. If the bubbles are not eliminated, defoaming the glue solution again. The vacuum negative pressure is not more than-0.095 MPa. And (3) filtering the prepared skin material liquid by a 100-mesh filter screen, and putting the skin material liquid into a heat-insulating barrel for later use, wherein the heat-insulating temperature is set to be 45-65 ℃ for later use.
And S3, pressing the crust material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy with the sandwich material wrapped by the crust material liquid.
And step S4, conveying the gel candy which is just extruded into a powder wrapping device through a pipeline for 15min to wrap powder, then introducing into a rotating cage for rolling and shaping for 60min, after finishing, moving into a drying room to dry until the moisture of the outer skin is 20%, and finally polishing to remove the redundant attached powder on the surface. The gel candy obtained by the comparative example has a layer of attached powder on the surface, but still has the blocking phenomenon.
The following are performance test experiments of the sandwich type gel candy of each example and comparative example.
1. Destructive accelerated test
Each of the gel candies was packed in a bottle, destructive acceleration test was performed at 40 ℃ and 75% humidity, and the state of each of the gel candies was observed and recorded at 7 days, 15 days, 1, 2 months, and 3 months of acceleration, and the results are shown in table 1 below.
TABLE 1 destructive accelerated test results
| Example one | Example two | EXAMPLE III | Comparative example 1 | Comparative example No. two | Comparative example No. three | |
| Accelerated for 7 days | Loosening | Loosening | Loosening | Fine adhesion of the coating | Loosening | Loosening |
| Accelerating for 15 days | Loosening | Loosening | Loosening | Adhesion of the components | Fine adhesion of the coating | Loosening |
| Accelerating for 1 month | Loosening | Loosening | Loosening | Agglomerating into a mass | Adhesion of the components | Loosening |
| Accelerated for 2 months | Loosening | Loosening | Loosening | Agglomerating into a mass | Adhesion of the components | Fine adhesion of the coating |
| Accelerated for 3 months | Loosening | Loosening | Loosening | Agglomerating into a mass | Agglomerating into a mass | Fine adhesion of the coating |
2. Trait comparison
Each of the center-filled gel candies of each example and comparative example was randomly taken, observed and recorded for appearance, and then a test was conducted, and a chewing feeling was recorded, and the results are shown in table 2 below.
TABLE 2 comparison of properties
3. Sample evaluation
20 volunteers were selected to test each of the center-filled gel candies of examples one to three and comparative example three. After the completion of the tasting, each volunteer selected a center-filled gel candy with the best taste and appearance according to the subjective voting, and the total number of votes for each sample was recorded, and the results are shown in table 3 below.
TABLE 3 comparison of properties
| Comparative example No. three | Example one | Example two | EXAMPLE III | |
| Number of tickets | 0 | 4 | 6 | 10 |
According to the performance test results, in the first comparative example, after pressing, the processes of rotating cage shaping and drying in the conventional soft capsule preparation are adopted, the obtained gel candy has an adhesion phenomenon, obvious agglomeration appears after 1 month acceleration, the taste is hard and not easy to chew, and the fact that the direct shaping and drying after pressing are not beneficial to improving the taste and the appearance is shown.
In the second comparative example, the gel candy obtained by pressing is shaped firstly and then wrapped with powder, dried and polished, so that the powder attaching amount is small, the powder is easy to fall off, the gel candy still has the adhesion phenomenon, and obvious agglomeration also appears after 3 months of acceleration, which indicates that the shaping and wrapping of powder after pressing are not beneficial to powder attachment and the purpose of improving the appearance and the taste can not be achieved.
In the third comparative example, the powder is coated firstly, and then the gel candy is subjected to rotary cage forming, drying and polishing, so that the powder is attached to the surface of the gel candy, but the adhesion phenomenon is also generated after 3 months, which shows that the gel candy coated with the powder is still easy to adhere in the long-term storage process after the rotary cage forming treatment is carried out on the gel candy, and is not beneficial to long-term storage.
Compared with the comparative examples, in the preparation methods of the first to third examples, the powder is directly wrapped after pressing, then drying and polishing are carried out, and finally polishing is carried out, so that the obtained sandwich type gel candy has the advantages that the moisture of the outer skin does not adhere or agglomerate when the moisture content of the outer skin reaches more than 20%, meanwhile, the sandwich type gel candy is good in taste, easy to chew, neat in appearance, unique frosted aesthetic feeling and texture on the surface, and loose after long-term storage, and is an ideal sandwich type gel candy product.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (8)
1. The preparation method of the sandwich type gel candy is characterized by comprising the following steps:
step S1, mixing the skin filler;
step S2, adding purified water, glycerol and the crust into a gelatin melting tank together with a sweetening agent, stirring and heating, then adding the mixture obtained in the step S1, stirring under a negative pressure condition until the mixture is completely dissolved, then carrying out vacuum defoaming to obtain a crust material liquid, and carrying out heat preservation for later use;
step S3, pressing the skin material liquid and the sandwich material obtained in the step S2 by a soft capsule machine to prepare the soft capsule gel candy of which the sandwich material is wrapped by the skin material liquid;
and step S4, directly conveying the pressed soft capsule gel candy into a powder coating device for coating powder, and then drying and polishing to obtain the sandwich type gel candy.
2. The method of making a center-filled gel confection of claim 1, wherein:
the powder used for wrapping the powder in the step S4 is any one or a combination of any more of edible starch, modified starch, microcrystalline cellulose and sucrose powder.
3. The method of making a center-filled gel confection of claim 1, wherein:
wherein, the stuffing for the outer skin comprises gelatin and starch, and the starch is any one or a combination of any more of acetate starch, hydroxypropyl distarch phosphate, corn starch, cassava starch, modified starch, oxidized starch and oxidized hydroxypropyl starch.
4. The method of making a center-filled gel confection of claim 1, wherein:
wherein the sweetener for the outer skin is one or a combination of xylitol, crystalline fructose, stevioside, sorbitol solution, sucralose, erythritol, mannitol, acesulfame potassium and aspartame.
5. The method of making a center-filled gel confection of claim 1, wherein:
wherein the outer-skin filler of step S1 includes gelatin, acetate starch and hydroxypropyl distarch phosphate, the amount of gelatin is 50-200 parts by mass, the amount of acetate starch and hydroxypropyl distarch phosphate are 0-20 parts by mass respectively, and the total amount of both is 10-40 parts by mass;
the purified water in step S2 is used in an amount of 80 to 100 parts by mass, the glycerin is used in an amount of 60 to 200 parts by mass, the sweetener for outer skin is a composition of crystalline fructose, sorbitol solution and xylitol, and the crystalline fructose, sorbitol solution and xylitol are used in an amount of 0 to 20 parts by mass, 30 to 60 parts by mass and 10 to 30 parts by mass, respectively.
6. The method of making a center-filled gel confection of claim 1, wherein:
wherein the stirring temperature under the negative pressure condition of the step S2 is controlled not to exceed 75 ℃, the negative pressure of the vacuum defoamation is controlled not to exceed-0.095 Mpa, and the heat preservation temperature is 45-65 ℃.
7. The method of making a center-filled gel confection of claim 1, wherein:
wherein the powder wrapping time of the step S4 is 10min-20min, the drying time is 2h-20h, and the drying is carried out until the moisture of the outer skin is 8% -25%.
8. A sandwich gel confection, prepared by a process of making a sandwich gel confection according to any one of claims 1 to 7.
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Inventor after: Xu Jun Inventor after: Li Xinping Inventor after: Ling Haiyuan Inventor after: Yu Xiaoxia Inventor after: Wei Xin Inventor before: Xu Jun Inventor before: Ling Haiyuan Inventor before: Yu Xiaoxia Inventor before: Wei Xin |
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Application publication date: 20201211 |