CN1729823A

CN1729823A - Process for preparing center sweets

Info

Publication number: CN1729823A
Application number: CN 200510036512
Authority: CN
Inventors: 陈中; 唐传核; 杨晓泉; 贺丰霞
Original assignee: South China University of Technology SCUT
Current assignee: Jinguan Food (China) Co., Ltd.
Priority date: 2005-08-12
Filing date: 2005-08-12
Publication date: 2006-02-08
Anticipated expiration: 2025-08-12
Also published as: CN100382716C

Abstract

The invention relates to a process for preparing center sweets which comprises the following steps: (1) mixing isomaltitol with water and heating, (2) heating the isomaltitol solution obtained in step (1), when the water content in the isomaltitol reaches 3-5%, stopping heating, (3) cooling down the isomaltitol solution, charging one or more selected from perfume compound, sweetener, acidifying agent, stirring homogeneously, preparing confection, (4) charging fruit blocks or petals into die assembly, loading the confection into the die arrangement, (5) demoulding after the confection's cold setting.

Description

The production method of comfit

Technical field

The present invention relates to the production method of comfit.

Background technology

Candy is a kind of traditional product, and is with a long history, 18, the 19th-century mankind just begin to utilize sucrose to produce candy.After entering twentieth century, the kind of candy is more and more, production technology and equipment are also developed rapidly, but modern medicine study is found, the often edible candy of making of raw materials such as sucrose can cause symptoms such as fat and carious tooth, and the diabetic is owing to the reason of himself can not eat such candy.Therefore, in order to satisfy the different demands of vast, different consumer groups, develop more, have more adaptive candy kind and become the extremely urgent task of confectionery industry manufacturer.

Summary of the invention

The objective of the invention is at prior art problems, a kind of production method of comfit is provided, utilize hydroxyl isomaltulose to be primary raw material, add new fresh fruit piece or fresh flower petal and make center-filled confectionery product, its unique flavor, comfortable taste, and have good appreciation effect.

The production method of comfit of the present invention comprises the steps:

(1) hydroxyl isomaltulose and water are by 3-3.2: the 0.8-1 mass ratio mixes, and is heated to the hydroxyl isomaltulose dissolving and obtains the isomaltose alcoholic solution;

(2) the isomaltose alcoholic solution that (1) step is obtained is heated to 150-160 ℃, when hydroxyl isomaltulose solution moisture reaches 3-5%, stops heating, cooling;

When (3) the isomaltose alcoholic solution is cooled to 100 ℃-120 ℃, one or more in adding essence, sweetener, the acid, its consumption accounts for the 0.1-0.3% quality of isomaltose alcoholic solution, stirs, and makes massecuite;

(4) Candy mould inner surface coating grease, and central authorities put into fruit chunk or petal in mould, and the massecuite that (3) step obtained is poured in the mould;

(5) treat the demoulding after the massecuite cooled and solidified promptly make transparence, the centre accompanies the comfit of fruit or petal.

In order to reach best sight and mouthfeel and local flavor thereof, described fruit chunk optimal selection is one or more in pineapple, lichee, longan, the strawberry, and described petal optimal selection is roseleaf and/or sweet osmanthus petal.

The present invention compares with existing product and production technology, has following advantage and beneficial effect:

The present invention can improve indexs such as the mouthfeel of existing center-filled confectionery product and local flavor, increases the product sight, can satisfy the ever-increasing various demands of vast, different consumer groups.

The specific embodiment

Embodiment 1

The first step is got hydroxyl isomaltulose 900g, adds 300g water, the agitating heating dissolving.

Second step carried out Ao with this solution and boils, and reached about 160 ℃ to temperature, kept a period of time, reached below 5% to moisture, stopped heating, cooled off this solution.

The 3rd step was got flavoring pineapple essence 0.9mL, Aspartame 500ppm, citric acid 1.8g, added the solvent in advance and mixing of low amounts of water.

The 4th step added the above-mentioned auxiliary material for preparing when waiting that the isomaltose alcoholic solution of enduring is cooled to 110 ℃ of left and right sides, stirred fast, kept uniform temperature to make massecuite still keep flowable.

The 5th step fresh pineapple is cleaned, peeling, and coring, stripping and slicing is cleaned, and blanching is standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh pineapple piece of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the pineapple bonbons fruit product.

Embodiment 2

The first step is got hydroxyl isomaltulose 900g, adds 240g water, the agitating heating dissolving.

Second step carried out Ao with this solution and boils, and reached about 150 ℃ to temperature, kept a period of time, reached 3% to moisture, stopped heating, cooled off this solution.

The 3rd step was got lychee flavor 0.9mL, Aspartame 500ppm, citric acid 1.8g, added the solvent in advance and mixing of low amounts of water.

The 4th step added the above-mentioned auxiliary material for preparing when waiting that the isomaltose alcoholic solution of enduring is cooled to 100 ℃ of left and right sides, stirred fast, kept uniform temperature to make massecuite still keep flowable.

The 5th step fresh lichee, peeling, stoning is cleaned, and blanching is standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh lichee meat of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the lichee center-filled confectionery product.

Embodiment 3

The first step is got hydroxyl isomaltulose 900g, adds 225g water, the agitating heating dissolving.

Second step carried out Ao with this solution and boils, and reached about 155 ℃ to temperature, kept a period of time, reached 4% to moisture, stopped heating, cooled off this solution.

The 3rd step was got longan essence 0.9mL, Aspartame 500ppm, citric acid 1.8g, added the solvent in advance and mixing of low amounts of water.

The 4th step added the above-mentioned auxiliary material for preparing when waiting that the isomaltose alcoholic solution of enduring is cooled to 120 ℃ of left and right sides, stirred fast, kept uniform temperature to make massecuite still keep flowable.

The 5th goes on foot fresh longan, peeling, and stoning is cleaned, and blanching is standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh arillus longan of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the longan center-filled confectionery product.

Embodiment 4

The first step is got hydroxyl isomaltulose 900g, adds 280g water, the agitating heating dissolving.

Second step carried out Ao with this solution and boils, and reached about 150 ℃ to temperature, kept a period of time, reached 5% to moisture, stopped heating, cooled off this solution.

The 3rd step was got strawberry essence 0.9mL, Aspartame 500ppm, citric acid 1.8g, added the solvent in advance and mixing of low amounts of water.

The 5th step fresh strawberry cleans, and the base of a fruit, leaf are removed in impurity elimination, clean, and blanching, standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh strawberry of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the strawberry center-filled confectionery product.

Embodiment 5

The 3rd step was got flavoring rose essence 0.9mL, Aspartame 300ppm, citric acid 1.2g, added the solvent in advance and mixing of low amounts of water.

The 5th step, fresh roseleaf was cleaned, and blanching is standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh roseleaf of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the rose center-filled confectionery product.

Embodiment 6

Second step carried out Ao with this solution and boils, and reached about 150 ℃ to temperature, kept a period of time, reached below 5% to moisture, stopped heating, cooled off this solution.

The 3rd step was got osmanthus flower fragrance 0.9mL, Aspartame 300ppm, citric acid 1.2g, added the solvent in advance and mixing of low amounts of water.

The 5th step, fresh sweet osmanthus was cleaned, and blanching is standby.

The 6th step was prepared mould, around mould and the grease of having filmed of bottom, and put into the fresh sweet osmanthus of handling well in mould central authorities, poured massecuite into, treated that massecuite solidifies the back demoulding, promptly makes the sweet osmanthus center-filled confectionery product.

Claims

1, a kind of production method of comfit is characterized in that comprising the steps:

(2) the isomaltose alcoholic solution that (1) step was obtained is heated to 150-160 ℃, when hydroxyl isomaltulose solution moisture reaches 3-5%, stops heating, cooling;

2, the production method of comfit according to claim 1 is characterized in that described fruit chunk is one or more in pineapple, lichee, longan, the strawberry, and described petal is roseleaf and/or sweet osmanthus petal.