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High-protein soft sweet and its preparation technology

A preparation process, high-protein technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of monotonous taste and single candy, etc.

Inactive Publication Date: 2012-12-19
陈志宁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Confectionary food is a common snack in daily life. Candies, such as ginseng candy and throat lozenges, are designed to meet the preferences of different groups of people. With the continuous improvement of living standards, people also look forward to tasting candies with fresh tastes. The single candy and monotonous taste cannot provide people with new candies. snack

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] Examples: 20 kg of white granulated sugar, 2 kg of carrageenan, 0.1 kg of flavor, 28 kg of maltose syrup, and 50 kg of soy protein. The balance is water. The production process is as follows:

[0016] 1. Boil sugar: first melt the white sugar, then add water, maltose syrup and carrageenan, after all melted, vacuum boil the sugar at 100°C, after the syrup is boiled, stop boil the sugar and cool.

[0017] 2. Stirring: When the temperature of the syrup cools to 80°C, slowly stir evenly. After stirring, let the bubbles in the syrup gather on the surface of the syrup. When the temperature of the syrup is 60°C, mix and add the flavor and soy protein.

[0018] 3. Molding: After the syrup is standing still, it is still in a liquid state and has certain fluidity. It can be molded by casting. After the syrup is cooled to less than 40°C, it is demolded.

[0019] 4. Finished product: The demoulded syrup is baked in an oven at 45°C for 24 hours before packaging.

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Abstract

The invention relates to the technical field of food processing, especially to a high-protein soft sweet and its preparation technology. The invention is characterized in that the high-protein soft sweet is prepared according to a soft sweet production technology and raw materials for the preparation of the high-protein soft sweet comprise: by weight, 15-25% of white sugar, 1.5-2.5% of carragheenan, 0.075-0.125% of essence, 21-31.25% of maltose syrup, 37.5-62.5% of soybean protein and the balance being water. By the implement of the technology, the prepared soft sweet has a nourishing effect, is tasty, has an unforgettable flavor, and is of superior quality.

Description

[0001] technical field [0002] The invention relates to the technical field of food processing, in particular to a high-protein fudge and a preparation process thereof. [0003] Background technique [0004] Confectionary food is a common snack in daily life. There are many varieties and new ones are constantly being introduced. In addition to the more traditional milk-flavored and fruit-flavored candies, there are also many candies added with medicinal materials, such as ginseng candy and throat lozenges, etc., to satisfy different groups of people. With the continuous improvement of living standards, people also look forward to tasting candies with fresh tastes. The singleness of candies and the monotony of taste cannot provide people with new tastes of candy snacks. [0005] Contents of the invention [0006] In order to overcome the above-mentioned deficiencies existing in the prior art, the purpose of the present invention is to provide a kind of soft candy with u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/44A23G3/48
Inventor 陈志宁
Owner 陈志宁
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