CN114451475A

CN114451475A - Bird's nest collagen peptide soft sweet

Info

Publication number: CN114451475A
Application number: CN202210117382.0A
Authority: CN
Inventors: 刘亚琴
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-02-08
Filing date: 2022-02-08
Publication date: 2022-05-10

Abstract

The invention relates to the technical field of foods and discloses a bird's nest collagen peptide soft sweet which comprises the following components in parts by weight: 40g of maltose powder, 8g of polydextrose, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 4g of rose pollen with double petals, 1g of bird's nest powder, 1g of apple powder, 0.8g of pectin, 0.88g of citric acid, 0.2g of sodium citrate, 0.35g of rose essence and 0.02g of allura red; by adding the fish collagen peptide which is a high-molecular functional protein, the collagen is a main component of the skin, and can be absorbed by the human body after being ingested by the human body, so that the skin can be locked, the skin is healthier, the added bird's nest powder has high nutritive value, the effects of beautifying, nourishing yin and promoting the secretion of saliva are achieved, the immunity can be enhanced, the fish collagen peptide can be eaten by children and adults, the added apple powder has an antioxidation effect, and the rose pollen with double petals has the effects of regulating qi and blood, soothing the liver and relieving depression, reducing fat and losing weight, and beautifying and nourishing the face.

Description

Bird's nest collagen peptide soft sweets

Technical Field

The invention relates to the technical field of foods, in particular to a bird's nest collagen peptide soft sweet.

Background

Food refers to various finished products and raw materials for people to eat or drink and the products which are food and traditional Chinese medicinal materials according to the tradition, but do not include the products for treating. From the standpoint of food hygiene legislation and management, the broad food concept also involves: raw materials of produced food, planting of food raw materials, substances and environment contacted in the breeding process, additive substances of food, packaging materials of all directly or indirectly contacted food, facilities and environment influencing the original quality of food.

In order to meet the normal needs of human bodies and daily mouth and abdomen needs, people often take various foods in daily life and study, wherein the soft sweet is one of the foods, but the traditional soft sweet only meets the mouth and abdomen needs, and the soft sweet has single function to the human body.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides the bird's nest collagen peptide soft sweet, and solves the problem that the soft sweet has single function on a human body.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: the cubilose collagen peptide soft sweet comprises the following components in parts by weight: 40g of maltose powder, 8g of polydextrose, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 4g of rose pollen with double petals, 1g of bird's nest powder, 1g of apple powder, 0.8g of pectin, 0.88g of citric acid, 0.2g of sodium citrate, 0.35g of rose essence and 0.02g of allura red.

Preferably, the soft candy has a solid content of about 80% and a water content of about 20%.

Preferably, the finished fondant is finally coated with a mixture of carnauba wax and vegetable oil.

A method for preparing the soft sweets with collagen peptide from cubilose comprises the following steps:

s1, firstly, uniformly mixing 0.8g of pectin, 3g of white granulated sugar, 0.18g of citric acid and 0.2g of sodium citrate, adding 22g of purified water, uniformly stirring, soaking until no visible cluster or block exists, making the mixture to be in a dilute liquid state, and soaking for 2-3 hours for later use;

s2, adding 7g of gelatin, adding 10g of purified water, soaking for swelling, soaking for 1-2 hours, heating to a melting state in a water-proof manner, at about 60 ℃, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.35g of rose essence into a melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g of purified water after dissolving, stirring completely, and naturally cooling to a jelly state for later use;

s3, weighing 40g of maltose powder, 8g of polydextrose powder, 4g of white granulated sugar, 4g of rose powder with multiple petals, 1g of apple powder and 1g of bird' S nest powder according to the formula, uniformly mixing, pouring into a pot, adding 8g of purified water, stirring, starting heating, then adding 5g of purified water, continuously slowly heating, stirring and dissolving, and decocting until 5g of water added after sugar is evaporated for later use. Heating the pectin solution dissolved into a dilute solution state to a boiling state for 1 minute, keeping the temperature at 85 ℃ for 2-5 minutes, heating the sugar solution to 85-95 ℃, adding the dissolved pectin solution, continuing to boil the sugar until the solid content is about 90%, cooling the sugar solution to about 85 ℃, freezing and cutting the cooled gelatin into small blocks, adding the small blocks into the sugar solution, uniformly stirring and dissolving, keeping the temperature at 70-80 ℃, uniformly mixing, adding 0.7g of citric acid solution dissolved by 2g of purified water into the sugar solution, uniformly mixing, finally heating the solid content to about 85% in mass production, pouring the sugar solution into a tray brushed by a coating agent consisting of a mixture of vegetable oil and carnauba wax in advance, and cooling and forming the sugar solution. And coating a coating agent after forming by cutting.

(III) advantageous effects

The invention provides a bird's nest collagen peptide soft sweet, which has the following beneficial effects:

(1) according to the invention, the fish collagen peptide is added, the fish collagen peptide is a high-molecular functional protein, and the collagen is a main component of the skin, so that the fish collagen is absorbed by the human body after being ingested by the human body, the water can be locked by the skin, the skin is healthier, the added cubilose powder has high nutritive value, has the effects of beautifying, nourishing yin and promoting the production of body fluid, can enhance the immunity, and can be eaten by children and adults, the added apple powder has an antioxidation effect, the rose powder with the red petals has the effects of regulating qi and blood, soothing the liver and relieving depression, reducing fat and losing weight, and beautifying and nourishing the face, and has a plurality of benefits to the human body, and the taste is rose in the mouth of the soft sweet.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The invention provides a technical scheme that: the cubilose collagen peptide soft sweet comprises the following components in parts by weight: 40g of maltose powder, 8g of polydextrose, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 4g of rose pollen with double petals, 1g of bird's nest powder, 1g of apple powder, 0.8g of pectin, 0.88g of citric acid, 0.2g of sodium citrate, 0.35g of rose essence and 0.02g of allura red.

s1, firstly, 0.8g of pectin, 3g of white granulated sugar, 0.18g of citric acid and 0.2g of sodium citrate are uniformly mixed, 22g (or ml) of purified water is added, stirred uniformly and soaked until no visible cluster or block exists, so that the mixture is in a dilute liquid state and soaked for 2-3 hours for later use;

s2, adding 7g of gelatin, adding 10g (or ml) of purified water, soaking for 1-2 hours, heating to a melting state in a water-proof manner, heating to about 60 degrees, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.35g of rose essence into the melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g (or ml) of purified water after dissolving, stirring completely, and naturally cooling to a jelly state for later use;

s3, weighing 40g of maltose powder, 8g of polydextrose powder, 4g of white granulated sugar, 4g of rose powder with multiple petals, 1g of apple powder and 1g of bird' S nest powder according to the formula, uniformly mixing, pouring into a pot, adding 8g of purified water, stirring, starting heating, then adding 5g of purified water, continuously slowly heating, stirring and dissolving, and decocting until 5g of water added after sugar is evaporated for later use. At the moment, the solid content is about 87 percent, the pectin solution which is dissolved into a dilute solution state before is heated to a boiling state for 1 minute, the temperature is kept at 85 ℃ for 2-5 minutes, the sugar solution is heated to 85-95 ℃, the dissolved pectin solution is added, sugar boiling is continued until the solid content is about 90 percent, the sugar solution temperature is reduced to about 85 ℃, the cooled gelatin is frozen and cut into small blocks and added into the sugar solution, the small blocks are stirred and dissolved uniformly, the temperature is kept between 70-80 ℃, after uniform mixing, 0.7g of citric acid solution dissolved by 2g of purified water in advance is added into the sugar solution for uniform mixing, finally, the solid content is about 80 percent, the large production can be boiled to about 85 percent, then, the sugar solution is poured into a tray which is brushed by a film coating agent consisting of mixture of vegetable oil and carnauba wax in advance, the sugar solution is cooled and molded, and the film coating agent is cut and coated after molding. The fondant has a solids content of about 80% (about 74.25 grams) and a moisture content of about 20% (about 18.56 grams).

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The bird's nest collagen peptide soft sweet is characterized by comprising the following components in parts by weight: 40g of maltose powder, 8g of polydextrose, 7g of white granulated sugar, 7g of gelatin, 4g of fish collagen peptide, 4g of rose pollen with double petals, 1g of bird's nest powder, 1g of apple powder, 0.8g of pectin, 0.88g of citric acid, 0.2g of sodium citrate, 0.35g of rose essence and 0.02g of allura red.

2. The bird's nest collagen peptide soft candy as claimed in claim 1, wherein the solid content in the soft candy is about 80%, and the water content is about 20%.

3. The bird's nest collagen peptide soft candy as claimed in claim 1, wherein the soft candy finished product is finally coated with a mixture of carnauba wax and vegetable oil.

4. A method for preparing the soft sweets with the collagen peptide in the cubilose is characterized by comprising the following steps:

s2, adding 7g of gelatin, adding 10g of purified water, soaking for swelling, soaking for 1-2 hours, heating to a melting state in a water-proof manner, at about 60 ℃, adding 4g of weighed fish collagen peptide, 0.02g of allura red and 0.35g of rose essence into the melted gelatin solution after uniformly mixing, stirring for dissolving, adding 1g of purified water after dissolving, stirring completely, and naturally cooling to a jelly state for later use;

s3, weighing 40g of maltose powder, 8g of polydextrose powder, 4g of white granulated sugar, 4g of rose powder with multiple petals, 1g of apple powder and 1g of bird' S nest powder according to the formula, uniformly mixing, pouring into a pot, adding 8g of purified water, stirring, starting heating, then adding 5g of purified water, continuously slowly heating, stirring and dissolving, and decocting until 5g of water added after sugar is evaporated for later use. Heating the pectin solution dissolved into a dilute solution state to a boiling state for 1 minute, keeping the temperature at 85 ℃ for 2-5 minutes, heating the sugar solution to 85-95 ℃, adding the dissolved pectin solution, continuing to boil the sugar until the solid content is about 90%, cooling the sugar solution to about 85 ℃, freezing and cutting the cooled gelatin into small blocks, adding the small blocks into the sugar solution, uniformly stirring and dissolving, keeping the temperature at 70-80 ℃, uniformly mixing, adding 0.7g of citric acid solution dissolved by 2g of purified water into the sugar solution, uniformly mixing, finally heating the solid content to about 85% in mass production, pouring the sugar solution into a tray brushed by a coating agent consisting of a mixture of vegetable oil and carnauba wax in advance, and cooling and forming the sugar solution. And coating the film coating agent after forming.