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Sour cotton candy and preparation method thereof

A marshmallow and sour technology, applied in confectionery, confectionary industry, food science, etc., can solve problems affecting foam stability, failure to develop, and sales volume, etc., to achieve good stability, unique flavor, and good taste Effect

Inactive Publication Date: 2010-11-24
罗赛洛(温州)明胶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of flavored cotton candy affects sales because it gives consumers a too sweet taste
The application of acidic fruit flavor cannot be developed because the addition of acid affects the stability of the foam

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The present invention will be further described below in conjunction with embodiment:

[0017] The sour marshmallow used in the experiment was prepared by the following method:

[0018] 1. Sol: Dry mix 3.8~4.0kg of composite stabilizer and 2~5kg of white sugar powder evenly, then add it into 10kg of boiling water while stirring, and keep it at 80°C for 30 minutes for later use; the composite stabilizer consists of 90% (wt ) gelatin 250PS and 10% (wt) high methoxyl pectin composition.

[0019] 2. Boiling sugar: Add 35~40kg of granulated sugar, 37~43kg of syrup, and 2~4kg of sorbitol into 12~16kg of water, and cook to 115°C. Based on this temperature, the sugar content before aeration is controlled to 82~83Brix.

[0020] 3. Cooling down: Cool down the temperature of the syrup to 80-90°C; so as not to damage the colloid added later when the temperature is too high.

[0021] 4. Mixing: Add the composite stabilizer glue into the syrup, stir evenly, then add 0.2~0.3kg of es...

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PUM

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Abstract

The invention relates to a sour cotton candy and a preparation method thereof. The sour cotton candy comprises syrup, essence, pigment, a compound stabilizer and an acid, wherein the compound stabilizer is prepared by compounding gelatin 250 PS and high methoxyl pectin. The preparation method comprises the following steps of: dissolving the gelatin; boiling sugars; cooling; mixing; inflating; extruding; cutting; drying; and packaging to obtain a finished product. The compound stabilizer of the invention can foam and has high stability under the condition of adding the acid. The product of the invention has the advantages of convenient use, no need of adding extra equipment and manual labor, high foaming property even in an acid system, capacity of forming big air holes without being quickly defoamed during extrusion, and the like. The cotton candy prepared from the product has the characteristics of high stability, long shelf life, same sour and sweet ratio as that of QQ jelly drops and the like. The market of cotton candies is greatly enriched due to the application of fruit flavors in the cotton candies.

Description

Technical field: [0001] The invention relates to a marshmallow and a preparation method thereof in the food field, in particular to a sour marshmallow and a preparation method thereof. Background technique: [0002] Gelatin is a polymer of high-molecular polypeptides obtained from collagen contained in animal skin, bone, cartilage, ligament, sarcolemma, etc., after purification and primary hydrolysis. In addition to a small amount of water and inorganic salts, gelatin products contain more than 82% protein, no fat, no cholesterol, and contain 18 kinds of amino acids, 7 of which are necessary for the human body. Gelatin is widely used in food additives and capsules of pharmaceutical pills for civilian use. [0003] Pectin is polygalacturonic acid extracted from citrus, lemon and grapefruit. It is water-soluble, and its molecular weight is about 50,000 to 300,000. Under suitable conditions, its solution can form a gel and partially methoxylate (methylate, that is, form meth...

Claims

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Application Information

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IPC IPC(8): A23G3/34
Inventor 杨明辉
Owner 罗赛洛(温州)明胶有限公司
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