CN117481246A - Plant-based soft sweet and preparation method thereof - Google Patents
Plant-based soft sweet and preparation method thereof Download PDFInfo
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- CN117481246A CN117481246A CN202311721048.7A CN202311721048A CN117481246A CN 117481246 A CN117481246 A CN 117481246A CN 202311721048 A CN202311721048 A CN 202311721048A CN 117481246 A CN117481246 A CN 117481246A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 113
- 238000007872 degassing Methods 0.000 claims abstract description 66
- 241000196324 Embryophyta Species 0.000 claims abstract description 62
- 238000001035 drying Methods 0.000 claims abstract description 52
- 235000000346 sugar Nutrition 0.000 claims abstract description 51
- 239000000679 carrageenan Substances 0.000 claims abstract description 49
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 49
- 229920001525 carrageenan Polymers 0.000 claims abstract description 49
- 229940113118 carrageenan Drugs 0.000 claims abstract description 49
- 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 abstract description 49
- 239000000835 fiber Substances 0.000 claims abstract description 42
- 241000207199 Citrus Species 0.000 claims abstract description 40
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 102
- 239000000243 solution Substances 0.000 claims description 99
- 238000003756 stirring Methods 0.000 claims description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 56
- 239000000049 pigment Substances 0.000 claims description 33
- 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 32
- 239000008103 glucose Substances 0.000 claims description 32
- 239000001509 sodium citrate Substances 0.000 claims description 32
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical group O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 32
- 239000006188 syrup Substances 0.000 claims description 32
- 235000020357 syrup Nutrition 0.000 claims description 32
- 238000000034 method Methods 0.000 claims description 15
- 235000003599 food sweetener Nutrition 0.000 claims description 13
- 239000003765 sweetening agent Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000011259 mixed solution Substances 0.000 claims description 8
- 239000003381 stabilizer Substances 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 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 2
- 229930006000 Sucrose Natural products 0.000 claims 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims 1
- 238000000265 homogenisation Methods 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 31
- 238000005266 casting Methods 0.000 abstract description 31
- 238000000465 moulding Methods 0.000 abstract description 31
- 108010010803 Gelatin Proteins 0.000 abstract description 23
- 239000008273 gelatin Substances 0.000 abstract description 23
- 229920000159 gelatin Polymers 0.000 abstract description 23
- 235000019322 gelatine Nutrition 0.000 abstract description 23
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 23
- 239000000499 gel Substances 0.000 abstract description 9
- 230000001953 sensory effect Effects 0.000 abstract description 9
- 238000011156 evaluation Methods 0.000 abstract description 8
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 230000000740 bleeding effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021135 plant-based food Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 description 46
- 238000010438 heat treatment Methods 0.000 description 16
- 239000001814 pectin Substances 0.000 description 11
- 235000010987 pectin Nutrition 0.000 description 11
- 229920001277 pectin Polymers 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 7
- 230000009286 beneficial effect Effects 0.000 description 4
- 230000007547 defect Effects 0.000 description 4
- 239000007787 solid Substances 0.000 description 3
- 241000675108 Citrus tangerina Species 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 235000010643 Leucaena leucocephala Nutrition 0.000 description 1
- 240000007472 Leucaena leucocephala Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23G3/36—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
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a plant-based soft sweet and a preparation method thereof, and belongs to the technical field of food processing. The invention prepares the plant-based soft sweet by combining citrus fiber and carrageenan to replace gelatin; the invention mainly comprises the following steps: pretreating raw materials, boiling sugar solution, mixing, blending, standing for degassing, casting for molding, demolding and drying to finally obtain the plant-based soft sweet; according to the invention, citrus fiber and carrageenan are selected, and the problems of soft texture, tooth sticking and soft candy bleeding caused by single plant-based colloid can be improved by utilizing the good water retention and gel property of the citrus fiber and carrageenan, and the sensory evaluation of the prepared soft candy is similar to that of gelatin soft candy; the plant-based soft sweet prepared by the invention adopts plant-based food raw materials, can simplify the ingredient list, realizes clean labels, and is suitable for vegetarian people.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a plant-based soft sweet and a preparation method thereof.
Background
At present, a plurality of soft sweets manufacturers adopt gelatin as a main colloid to manufacture soft sweets, mainly because the gelatin is a protein extracted from tissues such as animal bones and skin, and the like, and the characteristic of high protein (the protein content is more than 80%) of the gelatin enables the gelatin to be widely applied to the edible field, and particularly, the gelatin can provide Q-elastic texture for products in the soft sweets and is deeply favored by consumers. Generally, the taste of gelatin is positively related to the added amount of gelatin, and for gelatin soft sweets favored by consumers, the added amount of gelatin is usually 6% -10%, and problems such as excessive production cost are easily caused, which is often not expected to be seen by manufacturers. In addition, millions of people in the world are currently following specific diets such as vegetarian, kowtow and halamic diets, so in order to meet the needs of this part of the consumer, the products offered by the manufacturer must not contain any animal raw materials such as gelatin.
Currently, common plant-based colloids used to replace gelatin include carrageenan, pectin, starch, agar, konjac gum, acacia, and the like. However, the plant-based colloid is used for preparing soft sweet, and the product has quality defects such as easy water bleeding of carrageenan soft sweet, taste and tooth sticking of pectin soft sweet and the like. Thus, it is often difficult to achieve the consumer desired texture and organoleptic properties of a soft candy prepared from a single plant-based gum, which require the combined use of these plant-based gum materials, increasing production costs.
Disclosure of Invention
The invention aims to: in order to overcome the defects in the prior art, the invention provides a plant-based soft candy and a preparation method thereof, which solve the problem of quality defect of plant-based colloid in the prior art.
The technical scheme is as follows: in order to achieve the above purpose, the present invention adopts the following technical scheme:
a method for preparing a plant-based soft candy comprising the steps of:
(1) Mixing plant-based raw materials, a small amount of sweetener, an acidity regulator and a stabilizer with water in a certain proportion, and homogenizing;
(2) Dissolving the residual sweetener in water, and continuously decocting with slow fire until the sugar solution is transparent and viscous;
(3) Mixing the solution obtained in the step (1) with the sugar solution obtained in the step (2), and rapidly and uniformly stirring;
(4) After the mixed solution obtained in the step (3) is cooled, adding pigment and essence, and uniformly mixing;
(5) Standing and degassing the prepared solution under a constant temperature condition until no obvious bubbles exist in the mixed solution;
(6) Rapidly injecting the deaerated mixed solution into a mold; and after the mixed solution is cooled, demolding and drying are carried out to obtain the plant-based soft sweet.
In the step (1), the plant-based raw materials are citrus fiber and carrageenan, and the total amount is 1.0-3.0 parts; the acidity regulator is citric acid, 1.0-1.5 parts; the stabilizer is sodium citrate, 1.0-1.5 parts; the sweetener is white granulated sugar, and 10-20 parts of the sweetener is added; 20-30 parts of water; homogenizing under 15-20MPa;
the sweetener in the step (2) is one or two of white granulated sugar and glucose syrup, 65-75 parts of water and the sweetener in the proportion of 1:1-1:1.5;
the cooling temperature in the step (4) is 90-95 ℃, and pigment and essence are added according to the requirement;
the constant temperature in the step (5) is 85-90 ℃;
the drying temperature in the step (6) is room temperature, and the drying time is 12-24h.
The plant-based soft sweet prepared by the method comprises the following components in parts by mass: 1.0 to 3.0 parts of plant-based raw materials, 1.0 to 1.5 parts of acidity regulator, 1.0 to 1.5 parts of stabilizer and 75 to 95 parts of sweetener;
the plant-based raw material is prepared by mixing citrus fiber and carrageenan, and the content ratio of the citrus fiber to the carrageenan is 1:1-5:1.
The beneficial effects are that: the invention provides a plant-based soft sweet and a preparation method thereof, which have the following beneficial effects compared with the prior art:
1) According to the invention, the citrus fiber and the carrageenan are combined, and the good water retention and gel properties of the citrus fiber and the gel properties of the carrageenan are utilized, so that the prepared soft sweet has sensory evaluation similar to that of a gelatin soft sweet;
2) The invention can improve some quality defects caused by single plant-based colloid by combining the citrus fiber and the carrageenan and utilizing the good water retention and gel property of the citrus fiber and the gel property of the carrageenan;
3) The vegetable soft sweet is prepared by adopting the vegetable raw materials, does not relate to animal raw materials, simplifies a batching table, realizes cleaning of labels, and is suitable for vegetarian people.
Detailed Description
The present invention will be further described below.
Example 1
A plant-based soft candy comprises the following components in parts by mass: 30 parts of white granulated sugar, 40 parts of glucose syrup, 1.0 part of citrus fiber, 0.5 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The preparation method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing 1 part of citrus fiber, 0.5 part of carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar, 40 parts of glucose syrup and 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 2
A plant-based soft candy comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 1.0 part of citrus fiber, 0.5 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing 1 part of citrus fiber, 0.5 part of carrageenan, 10-20 parts of white granulated sugar, 0.5 part of citric acid and 0.5 part of sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 3
A plant-based soft candy formula comprises the following components in parts by mass: white granulated sugar 40, glucose syrup 40, citrus fiber 1.0, carrageenan 0.5, citric acid 0.5, sodium citrate 0.5, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing 1 part of citrus fiber, 0.5 part of carrageenan, 10-20 parts of white granulated sugar, 0.5 part of citric acid and 0.5 part of sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and 40 parts of glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 4
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 1.5 parts of citrus fiber, 0.5 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 5
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 0.5 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 6
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.5 parts of citrus fiber, 0.5 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 7
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.0 part of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 8
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.5 parts of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 9
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.0 part of carrageenan, 0.6 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 10
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.0 part of carrageenan, 0.7 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 11
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.0 part of carrageenan, 0.8 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Example 12
A plant-based soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2.0 parts of citrus fiber, 1.0 part of carrageenan, 0.9 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: raw material pretreatment, sugar solution boiling, mixing, blending, degassing, casting, molding, demoulding and drying
The method comprises the following specific steps:
(1) Pretreatment of raw materials: mixing citrus fiber, carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, stirring uniformly, and homogenizing;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing of the solution obtained in the step (5) is finished, rapidly injecting the solution into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the plant-based soft sweet.
Comparative example 1
A gelatin soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 6 parts of gelatin, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: the preparation method comprises the specific steps of gelatin pretreatment, sugar solution boiling, mixing, blending, standing and degassing, casting and molding, demolding and drying, and comprises the following steps:
(1) Gelatin pretreatment: soaking gelatin in water for about 1 hr, and heating to dissolve into gelatin solution;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the homogenized step (1) and the homogenized step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the solution obtained in the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing in the step (5) is finished, rapidly injecting the degassing into a die;
(7) Demolding and drying: and after the soft sweet is molded, rapidly demolding, and drying at room temperature to finally obtain the gelatin soft sweet.
Comparative example 2
A pectin soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2 parts of pectin, 0.7 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: the specific steps of pectin pretreatment, sugar solution boiling, mixing, blending, standing and degassing, casting and molding, demolding and drying are as follows:
(1) Pectin pretreatment: mixing pectin, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, and stirring uniformly;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the solution in the step (1) with the solution in the step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the solution obtained in the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing in the step (5) is finished, rapidly injecting the degassing into a die;
(7) Demolding and drying: after the soft sweet is molded, rapidly demolding, and drying under room temperature conditions to finally obtain the pectin soft sweet;
comparative example 3
A carrageenan soft candy formula comprises the following components in parts by mass: 35 parts of white granulated sugar, 40 parts of glucose syrup, 2 parts of carrageenan, 0.5 part of citric acid, 0.5 part of sodium citrate, a proper amount of pigment and essence, and the balance of water.
The preparation method comprises the following steps: the preparation method comprises the specific steps of carrageenan pretreatment, sugar boiling, mixing, blending, standing and degassing, casting and molding, demoulding and drying, and comprises the following steps:
(1) Pretreatment of carrageenan: mixing carrageenan, 10-20 parts of white granulated sugar, citric acid and sodium citrate in a dry mode, adding 20-30 parts of water, and stirring uniformly;
(2) Boiling sugar solution: mixing white granulated sugar and glucose syrup with 1-1.5 times of water, and continuously heating and stirring to form transparent viscous sugar solution;
(3) Mixing: mixing the solution obtained in the step (1) with the solution obtained in the step (2), and rapidly and uniformly stirring;
(4) Blending: when the temperature of the solution obtained in the step (3) is cooled to about 95 ℃, adding a proper amount of pigment and essence, and rapidly and uniformly stirring;
(5) Degassing: standing and degassing the solution obtained in the step (4) at 85 ℃ until no obvious bubbles exist;
(6) And (5) casting and molding: after the degassing in the step (5) is finished, rapidly injecting the degassing into a die;
(7) Demolding and drying: after the soft sweet is molded, rapidly demolding, and drying under room temperature conditions to finally obtain the carrageenan soft sweet;
table 1 soft candy texture testing
Note that: the difference between the corresponding data is significant (P < 0.05) as indicated by the difference between the lower-case letters in the same column.
From the results in table 1, the solids content, the ratio of citrus fiber to carrageenan, the ratio of citric acid to sodium citrate, and the like are all factors that affect the gel strength of the jelly. The texture properties such as hardness and elasticity of the soft candy tend to be larger as the solid content is larger, but when the solid content is too large, the soft candy tends to be sticky, and the cohesiveness of the soft candy tends to be increased. The increase of the content of the citrus fiber and the carrageenan is beneficial to the increase of the gel strength of the soft candy, but when the content of the citrus fiber is too high, the soft candy is easy to generate a sticky phenomenon, so that the cohesiveness of the soft candy is increased, and when the content of the carrageenan is too high, the soft candy is easy to generate a water separation phenomenon, so that the restorability is poor. The increase of the citric acid content is beneficial to the reduction of the pH in the system, and the pectin component in the citrus fiber can exert the gel property when the pH is about 3.5, and the excessive low citric acid content leads to the excessive conversion of sugar and finally to the stickiness phenomenon, so that the cohesiveness of the soft candy is increased.
A plurality of sensory persons are selected to form a soft candy sensory evaluation group, and the effects of the examples in the part are compared with those of the comparative examples through sensory evaluation, wherein the specific results are as follows:
table 2 results of sensory evaluation of fondants
Note that: the difference between the corresponding data is significant (P < 0.05) as indicated by the difference between the lower-case letters in the same column.
From the above table 2 soft candy sensory evaluation results, the plant-based soft candy prepared by examples 10 and 11 had sensory evaluation similar to that of gelatin soft candy (comparative example 1) and also had better sensory evaluation than pectin soft candy (comparative example 2) and carrageenan soft candy (comparative example 3). This is mainly because the good gel property of oranges and tangerines fibre can help forming taste well, the superior soft sweets of texture, and the powerful water retention ability of oranges and tangerines fibre can fully lock the inside moisture of soft sweets simultaneously, avoids taking place the water separation phenomenon. Thus, when the plant-based materials are used in combination to make a gum, a mixture of citrus fiber and carrageenan can be selected that produces a gum having an overall preference that is similar to that of gelatin gum and that is better than pectin gum and carrageenan gum.
The foregoing is only a preferred embodiment of the invention, it being noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the present invention, and such modifications and adaptations are intended to be comprehended within the scope of the invention.
Claims (10)
1. The plant-based soft sweet is characterized by comprising the following components in parts by mass: 1.0 to 3.0 parts of plant-based raw materials, 1.0 to 1.5 parts of acidity regulator, 1.0 to 1.5 parts of stabilizer and 75 to 95 parts of sweetener.
2. The plant-based soft candy of claim 1, wherein the plant-based raw material is a blend of citrus fiber and carrageenan in a mass ratio of 1:1-5:1.
3. A method of preparing a plant-based soft candy as claimed in any one of claims 1 to 2, comprising the steps of:
(1) Mixing plant-based raw materials, a small amount of sweetener, an acidity regulator and a stabilizer with water in a certain proportion, and homogenizing;
(2) Dissolving the residual sweetener in water, and continuously decocting with slow fire until the sugar solution is transparent and viscous;
(3) Mixing the solution obtained in the step (1) with the sugar solution obtained in the step (2), and rapidly and uniformly stirring;
(4) After the mixed solution obtained in the step (3) is cooled, adding pigment and essence, and uniformly mixing;
(5) Standing and degassing the prepared solution under a constant temperature condition until no obvious bubbles exist in the mixed solution;
(6) Rapidly injecting the deaerated mixed solution into a mold; and after the mixed solution is cooled, demolding and drying are carried out to obtain the plant-based soft sweet.
4. The method for producing a plant-based soft candy as claimed in claim 3, wherein the acidity regulator in step (1) is citric acid, the stabilizer is sodium citrate, the sweetener is 10-20 parts of white sugar, and the water is 20-30 parts.
5. The method for producing a plant-based soft candy as claimed in claim 3 or 4, wherein the pressure of the homogenization treatment in step (1) is 15-20MPa.
6. The method for preparing a plant-based soft candy according to claim 3 or 4, wherein the mass ratio of water to sweetener in step (2) is 1:1-1:1.5.
7. the method for producing a plant-based soft candy according to claim 6, wherein the sweetener in the step (2) is one or both of white sugar and glucose syrup.
8. The method for producing a plant-based soft candy according to claim 3, wherein the cooling temperature in step (4) is 90 to 95 ℃.
9. A method for producing a plant-based soft candy as claimed in claim 3, wherein the constant temperature in step (5) is 85-90 ℃.
10. The method for producing a plant-based soft candy as claimed in claim 3, wherein the drying temperature in the step (6) is room temperature and the drying time is 12-24 hours.
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