CN116326615A - Gel candy - Google Patents
Gel candy Download PDFInfo
- Publication number
- CN116326615A CN116326615A CN202111593938.5A CN202111593938A CN116326615A CN 116326615 A CN116326615 A CN 116326615A CN 202111593938 A CN202111593938 A CN 202111593938A CN 116326615 A CN116326615 A CN 116326615A
- Authority
- CN
- China
- Prior art keywords
- flavor
- taste
- product
- food
- candy
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 10
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 235000019640 taste Nutrition 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 9
- 230000035764 nutrition Effects 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000001814 pectin Substances 0.000 claims abstract description 5
- 229920001277 pectin Polymers 0.000 claims abstract description 5
- 235000010987 pectin Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 229920001817 Agar Polymers 0.000 claims abstract description 4
- 239000008272 agar Substances 0.000 claims abstract description 4
- 235000013361 beverage Nutrition 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 235000013365 dairy product Nutrition 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 claims 1
- 239000008187 granular material Substances 0.000 abstract description 4
- 239000000499 gel Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 12
- 235000013399 edible fruits Nutrition 0.000 description 4
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 240000006365 Vitis vinifera Species 0.000 description 3
- 235000014787 Vitis vinifera Nutrition 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- 235000011869 dried fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000000940 FEMA 2235 Substances 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
- 229940078499 tricalcium phosphate Drugs 0.000 description 1
- 229910000391 tricalcium phosphate Inorganic materials 0.000 description 1
- 235000019731 tricalcium phosphate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The product name of the invention is gel candy, which is a candy applicable to food and can meet the demands of consumers on nutrition, flavor, taste and interestingness. The product has slightly chewy granule feel, and Mel and its taste are released immediately after the granule is broken. The invention aims to provide a product which can be directly used, does not need secondary processing and has stable quality for food enterprises. The invention is realized by the following technical scheme: pectin, agar and sugar are used to form a supporting framework and wrap taste substances, so that a stable-structure and baking-resistant candy product is provided. When the invention is used by food enterprises, the invention is regarded as a raw material, and the raw material can be used after being directly mixed with any food, and the flavor can be increased without changing the operation method and process.
Description
Technical Field
The invention relates to a baking-resistant candy, which is a product different from the traditional gel candy, can be used as an additive raw material for making bread, cake and the like in the food industry, can be used in dairy products and brewed beverages, and can provide more nutrition, taste and flavor for the application products.
Background
For daily food enterprises to make products (such as baking bread and cake), in order to give more flavor and nutrition to the products and increase the interest of consumers, dry fruits such as raisins and peanuts are often added into the dough for making, and as most of the dry fruits belong to primary agricultural products, the dry fruits have some defects in use:
1. the dried fruits such as raisins and peanuts are affected by factors such as production places and climates, the quality cannot be stabilized and unified, and the dried fruits need to be selected, cleaned and the like before being used;
2. the current raisins, peanuts and other dry fruits cannot meet the diversified demands of consumers on the taste and mouthfeel of the products and the pursuit of nutrition.
In summary, no similar product exists in the existing market products, so that the use requirements of food enterprises can be met, and the pursuit of consumers on nutrition and taste is achieved
Disclosure of Invention
The primary purpose of the invention is to provide a candy which can be applied to food so as to meet the demands of consumers on nutrition, flavor, taste and interestingness. The product has slightly chewy granule feeling, and immediately releases the taste of the flavoring substance after the granule is broken.
The invention aims to provide a product which can be directly used, does not need secondary processing and has stable quality for food enterprises. The invention is realized by the following technical scheme: pectin, agar and sugar are used to form a supporting framework and wrap taste substances, so that a stable-structure and baking-resistant candy product is provided. The specific manufacturing process is as follows:
1. agar is dissolved and stirred uniformly for standby ((1))
2. Pectin is dissolved and stirred uniformly for standby ((2))
3. Mixing white sugar, syrup, tricalcium phosphate, malic acid and water, stirring, heating to 90deg.C, adding flavoring substances (such as Mel, brown sugar, etc.), (1), (2) and caramel color, stirring, measuring solid content to 77-79 Baume degree, adding essence, and stirring
4. Cooling and storing the semi-solid product added with essence, dicing and molding by special molding equipment, placing into baking tray, baking and shaping, removing water of 10-15%, taking out, and cooling to room temperature to obtain the final product
Detailed Description
When the food enterprises use the invention as a raw material, the invention can be used after being directly mixed with dough without changing the operation method and process, and can be used in dairy products and brewed beverages, thereby giving more nutrition, mouthfeel and flavor to the applied products.
Claims (1)
1. The invention relates to a baking-resistant candy used in the food industry, which can endow products (such as bread and cake) with more flavor and nutrition. Sugar, syrup and pectin are used as main raw materials, and corresponding nutrient substances or flavor substances (such as honey, brown sugar and the like) are selectively added according to the taste or flavor requirement, and the method is characterized by further comprising the following steps:
1. the frame structure is provided by pectin, agar or the like for encapsulating the flavoring or nutritional substances.
2. For convenience of use, the final state of the invention is granular, and the invention can be manufactured into any shape according to the requirements of target clients.
3. The invention can be applied not only to the food industry but also to dairy products or brewed beverages.
The patent is claimed to be uniquely produced and sold in China.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111593938.5A CN116326615A (en) | 2021-12-24 | 2021-12-24 | Gel candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111593938.5A CN116326615A (en) | 2021-12-24 | 2021-12-24 | Gel candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116326615A true CN116326615A (en) | 2023-06-27 |
Family
ID=86874975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111593938.5A Pending CN116326615A (en) | 2021-12-24 | 2021-12-24 | Gel candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116326615A (en) |
-
2021
- 2021-12-24 CN CN202111593938.5A patent/CN116326615A/en active Pending
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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 |