CN115176859A - Production process of fruit juice candy with peel easy to tear - Google Patents
Production process of fruit juice candy with peel easy to tear Download PDFInfo
- Publication number
- CN115176859A CN115176859A CN202210773213.2A CN202210773213A CN115176859A CN 115176859 A CN115176859 A CN 115176859A CN 202210773213 A CN202210773213 A CN 202210773213A CN 115176859 A CN115176859 A CN 115176859A
- Authority
- CN
- China
- Prior art keywords
- weight
- parts
- pouring
- leather
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 39
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 110
- 239000011162 core material Substances 0.000 claims abstract description 92
- 239000007788 liquid Substances 0.000 claims abstract description 91
- 239000010985 leather Substances 0.000 claims abstract description 69
- 238000000465 moulding Methods 0.000 claims abstract description 29
- 235000000346 sugar Nutrition 0.000 claims abstract description 20
- 238000005266 casting Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000009826 distribution Methods 0.000 claims description 26
- 239000000654 additive Substances 0.000 claims description 18
- 230000000996 additive effect Effects 0.000 claims description 16
- 239000000679 carrageenan Substances 0.000 claims description 14
- 235000010418 carrageenan Nutrition 0.000 claims description 14
- 229920001525 carrageenan Polymers 0.000 claims description 14
- 229940113118 carrageenan Drugs 0.000 claims description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 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 9
- 239000008103 glucose Substances 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 235000015197 apple juice Nutrition 0.000 claims description 7
- 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 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000600 sorbitol Substances 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000011344 liquid material Substances 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 229920000159 gelatin Polymers 0.000 claims description 4
- 239000008273 gelatin Substances 0.000 claims description 4
- 235000019322 gelatine Nutrition 0.000 claims description 4
- 235000011852 gelatine desserts Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- HLVXFWDLRHCZEI-UHFFFAOYSA-N chromotropic acid Chemical compound OS(=O)(=O)C1=CC(O)=C2C(O)=CC(S(O)(=O)=O)=CC2=C1 HLVXFWDLRHCZEI-UHFFFAOYSA-N 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000011159 matrix material Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- 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 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 15
- 239000010410 layer Substances 0.000 description 7
- 238000005192 partition Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000002356 single layer 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
- A23G3/34—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
-
- 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
- A23G3/0068—Processes for making filled articles, composite articles, multi-layered articles the material being shaped at least partially by a die; Extrusion of filled or multi-layered cross-sections or plates, optionally with the associated cutting
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a production process of fruit juice sugar with peel easy to tear, which is prepared by the following steps: preparing raw materials, preparing a leather material, preparing a core material, performing pouring pretreatment to obtain a leather material pouring liquid and a core material pouring liquid; and step five, casting and molding to obtain the soft sweet with the inner and outer layer structures. The invention relates to a production process of fruit juice candy with peel easy to tear, which is characterized in that the core material and the skin material prepared by the inventor through research enable the core material to be soft and glutinous, the skin material has good elasticity, Q elasticity is chewy, the core material is wrapped by the skin material after forming, the soft and glutinous and Q elasticity coexist, the mouth feel is good, the core material and the skin material are separated, one taste of the core material and one taste of the skin material can be realized, the mouth feel with two tastes coexisting is better, and the skin material can be easily torn apart from the core material by utilizing the elasticity difference of the core material and the skin material, so that the fruit juice candy can be selectively eaten according to the preference of the inventor.
Description
Technical Field
The invention relates to the field of food production, in particular to a production process of fruit juice sugar.
Background
As is well known, the existing candies include hard candies and soft candies having different fruit flavors, wherein the soft candies have a soft bite feeling, dissolve in the mouth when being chewed, have unique chewiness, and enjoy the feeling before being swallowed, and thus are well received by the wide age group.
However, the existing soft sweets are of single-layer structures, the whole softness is consistent, coexistence of multiple tastes cannot be realized, and the whole chewiness is poor due to the softness of the whole soft sweets.
Accordingly, the present inventors have made extensive studies and as a result have come to the present invention.
Disclosure of Invention
In view of the above, the invention aims to provide a production process of an easily-torn fruit juice sugar which has a sandwich structure, tender sandwich, Q-shaped outer skin, good taste and coexisting two flavors.
In order to achieve the above purpose, the solution of the invention is: the production process of the fruit juice candy with peel easy to tear comprises the following steps:
step one, preparing raw materials, weighing white granulated sugar, glucose syrup, skin sugar liquid, fruit juice, sorbitol liquid, an additive, carrageenan, sodium citrate, pigment liquid and edible essence; wherein, the skin sugar solution is formed by mixing 23 to 26 weight parts of gelatin, 0.6 to 0.8 weight part of pectin, 4 to 6 weight parts of maltodextrin and 55 to 57 weight parts of water, and the additive is formed by mixing 3 to 5 weight parts of citric acid, 0.8 to 1.2 weight parts of malic acid, 1 to 3 weight parts of lactic acid and 3 to 6 weight parts of water;
step two, preparing a leather material, namely putting 60-80 parts by weight of white granulated sugar, 100-120 parts by weight of glucose syrup, 75-80 parts by weight of leather sugar liquid, 8-10 parts by weight of fruit juice and 4-7 parts by weight of sorbitol liquid into a heat-preserving tank at the temperature of 75-85 ℃ for stirring for 3-5 minutes to obtain the leather material, and transferring the leather material to a vacuum tank for storage after stirring;
step three, preparing a core material, namely soaking and softening 2-4 parts by weight of carrageenan in 40-50 parts by weight of water to obtain softened carrageenan, putting the softened carrageenan, 70-120 parts by weight of white granulated sugar and 140-160 parts by weight of glucose syrup into a sugar dissolving tank together for steam heating and melting to obtain a liquid material, stopping heating, adding 13-16 parts by weight of apple juice to obtain a core material, and transferring the core material to a core material buffer tank for storage;
step four, pouring pretreatment, namely taking out the leather stored in the vacuum tank in the step two, putting the leather into a first color fragrant acid tank, adding 2-4 parts by weight of fruit juice, 0.06-0.08 part by weight of pigment liquid, 0.15-0.18 part by weight of edible essence and 11-13 parts by weight of additive, wherein the total weight of the leather, the fruit juice, the pigment liquid, the edible essence and the additive is 100 parts, and uniformly stirring to obtain leather pouring liquid;
taking out the core material stored in the core material buffer tank in the third step, putting the core material into a second chromotropic acid tank, adding 2-4 parts by weight of fruit juice, 0.15-0.18 part by weight of edible essence and 5-7 parts by weight of additive, wherein the total weight of the core material, the fruit juice, the edible essence and the additive is 100 parts, and uniformly stirring to obtain core material pouring liquid;
step five, casting molding, wherein the leather casting liquid and the core casting liquid in the step four are respectively transferred into a first hopper and a second hopper, the first hopper and the second hopper are transversely arranged side by side at intervals, the first hopper and the second hopper are both constant-temperature tanks with the temperature of 75-85 ℃, a blanking distribution plate is arranged between the first hopper and the second hopper, a leather flow channel communicated with the first hopper and a core flow channel communicated with the second hopper are arranged in the blanking distribution plate, a pouring nozzle is arranged on the bottom surface of the blanking distribution plate, the pouring nozzle is provided with an outer nozzle and an inner nozzle positioned in the outer nozzle, a pouring channel is arranged between the outer nozzle and the inner nozzle, the inner nozzle and the outer nozzle are of a hollow structure opened up and down, the core flow channel is communicated with the inner nozzle, and the leather channel is communicated with the pouring channel; a forming die which is provided with a forming cavity and used for forming the candies is stacked below the blanking distributing plate, and the forming cavity is communicated with the pouring nozzle in a relative position;
the molding cavity is internally provided with a sheath material pouring liquid and a core material pouring liquid, wherein the sheath material pouring liquid accounts for 45% of the total weight, and the core material pouring liquid accounts for 55% of the total weight;
when pouring, firstly adding the leather material pouring liquid of a first hopper into a molding cavity through a pouring channel for the first time, wherein the leather material pouring liquid added for the first time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, immediately adding the core material pouring liquid of a second hopper into the molding cavity through an inner nozzle when the leather material pouring liquid added for the first time just flows into the molding cavity, simultaneously adding the leather material pouring liquid of the first hopper into the molding cavity through the pouring channel for the second time, adding the leather material pouring liquid added for the second time when all the core material pouring liquid needed in the molding cavity is poured, wherein the leather material pouring liquid added for the third time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, and continuously operating the leather material pouring liquid added for the third time; and (4) after casting, drying, molding and demolding to obtain the soft sweet with the inner and outer layer structures.
The fruit juice is non-apple juice.
The blanking distribution plate is a square plate body, a plurality of pouring nozzles are convexly arranged on the bottom surface of the blanking distribution plate, and the pouring nozzles are arranged in a matrix.
The outer material nozzle is a horn nozzle gradually reduced from top to bottom, and the inner material nozzle is a cylindrical pipe body.
After the technical scheme is adopted, the core material and the skin material are prepared through research by the inventor, so that the core material is soft and glutinous, the skin material is good in elasticity, the Q elasticity is chewy, the core material is wrapped by the skin material after forming, the soft and glutinous core material and the Q elasticity coexist, the taste is good, the core material and the skin material are separated to realize one taste of the core material, the skin material is one taste, the two tastes coexist, the mouth feeling is better, and the skin material can be easily torn and separated from the core material by utilizing the difference of the elasticity of the core material and the skin material, so that the core material and the skin material can be selected to eat.
Detailed Description
The invention relates to a production process of fruit juice sugar with peel easy to tear, which comprises the following steps:
step one, preparing raw materials, weighing white granulated sugar, glucose syrup, skin sugar liquid, fruit juice, sorbitol liquid, additives, carrageenan, sodium citrate, pigment liquid and edible essence; wherein the fruit juice is non-apple juice, the skin sugar solution is prepared by mixing 23-26 parts by weight of gelatin, 0.6-0.8 part by weight of pectin, 4-6 parts by weight of maltodextrin and 55-57 parts by weight of water, the total weight parts of the gelatin, the pectin, the maltodextrin and the water are 100 parts, the additive is prepared by mixing 3-5 parts by weight of citric acid, 0.8-1.2 parts by weight of malic acid, 1-3 parts by weight of lactic acid and 3-6 parts by weight of water, and the total weight parts of the citric acid, the malic acid, the lactic acid and the water are 100 parts;
step two, preparing a leather material, namely putting 60-80 parts by weight of white granulated sugar, 100-120 parts by weight of glucose syrup, 75-80 parts by weight of leather sugar liquid, 8-10 parts by weight of fruit juice and 4-7 parts by weight of sorbitol liquid into a heat-preserving tank at the temperature of 75-85 ℃ for stirring for 3-5 minutes to obtain the leather material, and transferring the leather material to a vacuum tank for storage after stirring;
step three, preparing a core material, namely soaking and softening 2-4 parts by weight of carrageenan in 40-50 parts by weight of water to obtain softened carrageenan, namely putting the carrageenan and the water into a tank for softening, absorbing water during softening, putting the softened carrageenan, 70-120 parts by weight of white granulated sugar and 140-160 parts by weight of glucose syrup in the whole tank into a sugar dissolving tank for steam heating and melting to obtain a liquid material, wherein the consistency of the liquid material is 74.5-75.5%, stopping heating, adding 13-16 parts by weight of apple juice to obtain the core material, and transferring the core material to a core material cache tank for storage;
step four, pouring pretreatment, namely taking out the leather stored in the vacuum tank in the step two, putting the leather into a first color fragrant acid tank, adding 2-4 parts by weight of fruit juice, 0.1-0.3 part by weight of pigment liquid and 11-13 parts by weight of additive, and uniformly stirring to obtain leather pouring liquid, wherein the total weight of the leather, the fruit juice, the pigment liquid, the edible essence and the additive is 100 parts;
taking out the core material in the core material cache tank in the third step, putting the core material into a second chromotropic acid tank, adding 2-4 parts by weight of fruit juice, 0.15-0.18 part by weight of edible essence and 5-7 parts by weight of additive, and uniformly stirring to obtain a core material pouring liquid, wherein the total weight of the core material, the fruit juice, the edible essence and the additive is 100 parts;
step five, casting molding, wherein the leather material casting liquid and the core material casting liquid in the step four are respectively transferred into a first hopper and a second hopper, the first hopper and the second hopper are transversely arranged side by side at intervals, the first hopper and the second hopper are constant-temperature tanks with the temperature of 75-85 ℃, preferably 82 ℃, a blanking distribution plate is arranged between the first hopper and the second hopper, a leather material flow passage communicated with the first hopper and a core material flow passage communicated with the second hopper are arranged in the blanking distribution plate, a pouring nozzle is arranged at the bottom surface of the blanking distribution plate, the pouring nozzle is provided with an outer material nozzle and an inner material nozzle positioned in the outer material nozzle, a pouring channel is arranged between the outer material nozzle and the inner material nozzle, the inner material nozzle and the outer material nozzle are of a hollow structure which is opened up and down, the core material flow passage is communicated with the inner material nozzle, and the leather material channel is communicated with the pouring channel; a forming die which is provided with a forming cavity and used for forming the candies is stacked below the blanking distribution plate, and the forming cavity is communicated with the pouring nozzle in a relative position;
the molding cavity is internally provided with sheath material casting liquid and core material casting liquid, the sheath material casting liquid accounts for 45% of the total weight, the core material casting liquid accounts for 55% of the total weight, and the total weight refers to the sum of the weight of the sheath material casting liquid and the weight of the core material casting liquid;
when pouring, firstly adding the leather material pouring liquid of a first hopper into a molding cavity through a pouring channel for the first time, wherein the leather material pouring liquid added for the first time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, immediately adding the core material pouring liquid of a second hopper into the molding cavity through an inner nozzle when the leather material pouring liquid added for the first time just flows into the molding cavity, simultaneously adding the leather material pouring liquid of the first hopper into the molding cavity through the pouring channel for the second time, adding the leather material pouring liquid added for the second time when all the core material pouring liquid needed in the molding cavity is poured, wherein the leather material pouring liquid added for the third time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, and continuously operating the leather material pouring liquid added for the third time; and (4) drying and forming after pouring, and demolding to obtain the soft sweets with the inner-layer structure and the outer-layer structure.
When pouring, when the three times of leather material pouring liquid are in continuous operation, no interval exists, and the core material pouring liquid is simultaneously poured during pouring of the second time of leather material pouring liquid, the core material pouring liquid and the core material pouring liquid are simultaneously poured, the adding amount of the leather material pouring liquid at this time is only 80% of the total amount of the required core material pouring liquid in the forming cavity when the core material pouring liquid is completely poured due to the pouring mode of the core material pouring liquid, therefore, a layer of leather material can be arranged at the bottom of the forming cavity during pouring, the core material is poured later, the core material is correspondingly wrapped outside by the leather material, and finally, a layer of leather material is poured again to seal the top surface of the core material after the core material pouring is finished, so that the whole core material is wrapped outside the leather material.
After the technical scheme is adopted, the production process of the fruit juice candy with peel easy to tear disclosed by the invention has the advantages that the specifically prepared peel candy liquid is used as the peel of the soft candy, so that the peel elasticity is good, the Q elasticity is chewy, the core material is used as the inner core of the soft candy by using single carrageenan, the inner core has slightly lower elasticity and is soft and glutinous, meanwhile, the taste is lighter by adding a small amount of apple juice into the core material, the sweet and greasy taste of the inner core is avoided, meanwhile, the core material and the skin material are separately manufactured and processed and are not mixed together, one taste of the core material and one taste of the skin material can be realized, the two tastes can coexist, the taste is better, and finally, the skin material can be easily torn to separate from the core material by using the difference of the elasticity of the core material and the skin material, so that the fruit juice candy can be selected to eat by self.
In the invention, a first hopper is positioned at the left side of a blanking distribution plate, a second hopper is positioned at the right side of the blanking distribution plate, the blanking distribution plate is a square plate body, a plurality of pouring nozzles are convexly arranged on the bottom surface of the blanking distribution plate, each pouring nozzle is arranged in a matrix shape, an outer material nozzle is a horn nozzle which is gradually reduced from top to bottom, an inner material nozzle is a cylindrical tube body, a partition plate which divides a cavity of the blanking distribution plate into an upper cavity and a lower cavity is arranged in the blanking distribution plate, the upper cavity is not communicated with the lower cavity, a left through hole which is communicated with the lower cavity is arranged on the left side wall of the blanking distribution plate, a discharge hole of the first hopper is communicated with the left through hole, each outer material nozzle is integrally formed with the blanking distribution plate and is communicated with the lower cavity, the inner material nozzle vertically penetrates through the lower-layer cavity upwards to be fixed with the bottom surface of the partition plate, a feed opening communicated with the inner material nozzle is formed in the partition plate, material pushing cylinders are vertically arranged on the top surface of the feed distribution plate corresponding to the feed openings respectively, each material pushing cylinder is provided with an outer cylinder and a piston rod, the piston rods are in sealing fit with the outer cylinders and are mounted in the outer cylinders in a vertically movable mode, the outer cylinders are fixedly arranged on the top surface of the feed distribution plate vertically, the lower end parts of the outer cylinders are provided with material suction nozzles penetrating through the feed distribution plate and extending into the upper-layer cavity, the material suction nozzles are opposite to the feed openings, the upper ends of the piston rods upwards penetrate out of the top surface of the outer cylinders, and lifting cylinders driving the piston rods to move up and down are arranged above the piston rods; when the core material forming die is used, the lower cavity is utilized to enable the skin material to automatically flow downwards into the die, the core material in the upper cavity can be sucked into the outer barrel through the material suction nozzle by the aid of the piston rod in the falling process of the skin material, the core material is quickly pushed into the inner material nozzle, the core material in the inner material nozzle can fall into the forming cavity without seams when the skin material falls into the forming cavity, and therefore the core material can be wrapped by the skin material.
The above embodiments are not intended to limit the scope of the present invention, and any suitable changes or modifications made by those skilled in the art should be construed as not departing from the scope of the present invention.
Claims (4)
1. The production process of the fruit juice candy with peel easy to tear is characterized in that: the preparation method comprises the following steps:
step one, preparing raw materials, weighing white granulated sugar, glucose syrup, skin sugar liquid, fruit juice, sorbitol liquid, additives, carrageenan, sodium citrate, pigment liquid and edible essence; wherein, the skin sugar solution is formed by mixing 23 to 26 weight parts of gelatin, 0.6 to 0.8 weight part of pectin, 4 to 6 weight parts of maltodextrin and 55 to 57 weight parts of water, and the additive is formed by mixing 3 to 5 weight parts of citric acid, 0.8 to 1.2 weight parts of malic acid, 1 to 3 weight parts of lactic acid and 3 to 6 weight parts of water;
step two, preparing a leather material, namely putting 60-80 parts by weight of white granulated sugar, 100-120 parts by weight of glucose syrup, 75-80 parts by weight of leather sugar liquid, 8-10 parts by weight of fruit juice and 4-7 parts by weight of sorbitol liquid into a heat-preserving tank at the temperature of 75-85 ℃ for stirring for 3-5 minutes to obtain the leather material, and transferring the leather material to a vacuum tank for storage after stirring;
step three, preparing a core material, namely soaking and softening 2-4 parts by weight of carrageenan in 40-50 parts by weight of water to obtain softened carrageenan, putting the softened carrageenan, 70-120 parts by weight of white granulated sugar and 140-160 parts by weight of glucose syrup into a sugar dissolving tank together for steam heating and melting to obtain a liquid material, stopping heating, adding 13-16 parts by weight of apple juice to obtain a core material, and transferring the core material to a core material buffer tank for storage;
step four, pouring pretreatment, namely taking out the leather stored in the vacuum tank in the step two, putting the leather into a first color fragrant acid tank, adding 2-4 parts by weight of fruit juice, 0.06-0.08 part by weight of pigment liquid, 0.15-0.18 part by weight of edible essence and 11-13 parts by weight of additive, wherein the total weight of the leather, the fruit juice, the pigment liquid, the edible essence and the additive is 100 parts, and uniformly stirring to obtain leather pouring liquid;
taking out the core material stored in the core material buffer tank in the third step, putting the core material into a second chromotropic acid tank, adding 2-4 parts by weight of fruit juice, 0.15-0.18 part by weight of edible essence and 5-7 parts by weight of additive, wherein the total weight of the core material, the fruit juice, the edible essence and the additive is 100 parts, and uniformly stirring to obtain core material pouring liquid;
step five, casting molding, wherein the leather casting liquid and the core casting liquid in the step four are respectively transferred into a first hopper and a second hopper which are transversely arranged side by side at intervals, the first hopper and the second hopper are constant-temperature tanks with the temperature of 75-85 ℃, a blanking distribution plate is arranged between the first hopper and the second hopper, a leather flow passage communicated with the first hopper and a core flow passage communicated with the second hopper are arranged in the blanking distribution plate, a pouring nozzle is arranged on the bottom surface of the blanking distribution plate, the pouring nozzle is provided with an outer material nozzle and an inner material nozzle positioned in the outer material nozzle, a pouring channel is arranged between the outer material nozzle and the inner material nozzle, the inner material nozzle and the outer material nozzle are of a hollow structure which is opened up and down, the core flow passage is communicated with the inner material nozzle, and the leather channel is communicated with the pouring channel; a forming die which is provided with a forming cavity and used for forming the candies is stacked below the blanking distribution plate, and the forming cavity is communicated with the pouring nozzle in a relative position;
the molding cavity is internally provided with a sheath material pouring liquid and a core material pouring liquid, wherein the sheath material pouring liquid accounts for 45% of the total weight, and the core material pouring liquid accounts for 55% of the total weight;
when pouring, firstly adding the leather material pouring liquid of a first hopper into a molding cavity through a pouring channel for the first time, wherein the leather material pouring liquid added for the first time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, immediately adding the core material pouring liquid of a second hopper into the molding cavity through an inner nozzle when the leather material pouring liquid added for the first time just flows into the molding cavity, simultaneously adding the leather material pouring liquid of the first hopper into the molding cavity through the pouring channel for the second time, adding the leather material pouring liquid added for the second time when all the core material pouring liquid needed in the molding cavity is poured, wherein the leather material pouring liquid added for the third time accounts for 10% of the total weight of the leather material pouring liquid in the molding cavity, and continuously operating the leather material pouring liquid added for the third time; and (4) drying and forming after pouring, and demolding to obtain the soft sweets with the inner-layer structure and the outer-layer structure.
2. The process for producing peel-easy fruit juice sugar according to claim 1, wherein the peel-easy fruit juice sugar comprises the following steps: the fruit juice is non-apple juice.
3. The process for producing peel-easy fruit juice sugar according to claim 1, wherein the peel-easy fruit juice sugar comprises the following steps: the blanking distribution plate is a square plate body, a plurality of pouring nozzles are convexly arranged on the bottom surface of the blanking distribution plate, and the pouring nozzles are arranged in a matrix.
4. The process for producing peel-off fruit juice candy as claimed in claim 3, wherein the peel-off fruit juice candy comprises the following steps: the outer material nozzle is a horn nozzle gradually reduced from top to bottom, and the inner material nozzle is a cylindrical pipe body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210773213.2A CN115176859A (en) | 2022-07-01 | 2022-07-01 | Production process of fruit juice candy with peel easy to tear |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210773213.2A CN115176859A (en) | 2022-07-01 | 2022-07-01 | Production process of fruit juice candy with peel easy to tear |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115176859A true CN115176859A (en) | 2022-10-14 |
Family
ID=83515032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210773213.2A Pending CN115176859A (en) | 2022-07-01 | 2022-07-01 | Production process of fruit juice candy with peel easy to tear |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115176859A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028076B (en) * | 2010-11-16 | 2012-06-13 | 宁波东钱湖旅游度假区华栋机械有限公司 | Starch mold-based jelly drop casting device |
| CN103652208A (en) * | 2013-12-09 | 2014-03-26 | 江油市丹阳机电设备有限责任公司 | Sandwich pouring nozzle system |
| CN110403049A (en) * | 2019-06-26 | 2019-11-05 | 仙乐健康科技(安徽)有限公司 | A kind of sandwich soft sweets and preparation method thereof |
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
| CN214385930U (en) * | 2021-02-26 | 2021-10-15 | 好丽友食品有限公司 | Sandwich soft sweet |
-
2022
- 2022-07-01 CN CN202210773213.2A patent/CN115176859A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028076B (en) * | 2010-11-16 | 2012-06-13 | 宁波东钱湖旅游度假区华栋机械有限公司 | Starch mold-based jelly drop casting device |
| CN103652208A (en) * | 2013-12-09 | 2014-03-26 | 江油市丹阳机电设备有限责任公司 | Sandwich pouring nozzle system |
| CN110403049A (en) * | 2019-06-26 | 2019-11-05 | 仙乐健康科技(安徽)有限公司 | A kind of sandwich soft sweets and preparation method thereof |
| CN214385930U (en) * | 2021-02-26 | 2021-10-15 | 好丽友食品有限公司 | Sandwich soft sweet |
| CN113475613A (en) * | 2021-07-14 | 2021-10-08 | 金帝食品有限公司 | Candy prepared from plant extract and its preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20050260329A1 (en) | Production of liquid center filled confections | |
| CA2434715C (en) | Center-filled gum lollipop with hard candy shell | |
| EP1778020B1 (en) | Dual textured swirled confections | |
| US4517205A (en) | Co-deposited two-component hard candy | |
| US7470119B2 (en) | Confection center fill apparatus and method | |
| DE60132998T2 (en) | FOOD EXPERIENCE AND ITS MANUFACTURE | |
| CN103052321B (en) | Die formed lollipop filled with chocolate and method of manufacture thereof | |
| US4913924A (en) | Process for manufacturing gel pieces | |
| CN107334140A (en) | A kind of formula regulation and control method for improving high sugar system shaping and 3D precise Printing performances | |
| US20220192218A1 (en) | Cold dessert with gelatin-based component adapted for low temperature consumption | |
| CN206808594U (en) | A kind of new type auto soft sweets casting equipment | |
| CN1474654A (en) | Process for molding laminated candy and resultant products thereof | |
| CN115176859A (en) | Production process of fruit juice candy with peel easy to tear | |
| WO2016102186A1 (en) | Process for manufacturing lollipop with filling and corresponding product obtainable therewith | |
| CN111374210B (en) | Double-layer fruit-shaped fruit juice filled soft sweet and preparation method thereof | |
| CN115281276B (en) | Peeling fruit juice candy manufacturing process | |
| RU2381691C1 (en) | Method of production of toffee with filling | |
| RU2800993C1 (en) | Method for producing confectionery with filling and confectionery with filling | |
| EA047043B1 (en) | METHOD FOR PRODUCING CONFECTIONERY PRODUCT WITH FILLING AND CONFECTIONERY PRODUCT WITH FILLING | |
| CN104621326A (en) | Processing in making ready to eat confectionery snack shapes for decoration | |
| SE128460C1 (en) | ||
| KR20010046056A (en) | Process for manufacturing a depositor candy with hollow form |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |