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Coated gelatinized candy and preparation method thereof

A technology of coated gel candy and gel candy, which is applied in the field of candy and its preparation, can solve the problems of easy water leakage, melting, adhesion, and sand return, and achieve the best product quality, efficient and convenient preparation method, and the effect of not easy water leakage

Inactive Publication Date: 2015-04-08
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The present invention overcomes the shortcomings of the existing gel candies that are easy to leak water, melt, stick and return sand, and through the catalysis of transglutaminase, the low-melting point small molecular protein in the gelatin in the gel candy coating material is cross-linked High melting point macromolecular protein greatly increases the melting point of the gel candy coating layer, and at the same time the toughness is relatively improved, the product is not easily affected by the external environment, and is not easy to leak water, melt, stick, and return sand, and the product tastes soft and elastic; The invented preparation method is efficient and convenient, and has excellent production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The technical solution adopted by the present invention is a coated gel candy, the coated gel candy includes an inner sugar core and a coating on the surface of the sugar core; the coating material of the coating uses gelatin as the gelling agent, and the coating material also contains Including glycerin, water, sweeteners, pigments, spices, and all components of the coating material are mixed evenly to obtain a mixed high-temperature gel; the mixed high-temperature gel and low-temperature transglutaminase aqueous solution are mixed and sprayed on the surface of the sugar core in proportion, so that The small protein molecules in the gelatin are quickly cross-linked into macromolecular proteins and adhere tightly to the surface of the sugar core to form a coating, so that the coated gel candy is obtained. By using transglutaminase to cross-link the gelatin, the small molecular protein in the gelatin can be quickly cross-linked into a large molecular protein, and stick to...

Embodiment 2

[0029] A method for preparing coated jelly candy, the steps of the preparation method comprising:

[0030](1) Coating material configuration: Weigh the various components of the coating material, first mix water and glycerin and preheat to 95°C, then slowly add gelatin while stirring, then put it in a water bath to keep warm, and stir every 8 minutes Once, until the gelatin is completely dissolved; continue to keep warm and stand to remove air bubbles, until the glue is transparent and bubble-free in the lower layer except for a layer of bubbles on the surface, and the transparent glue in the lower layer is a mixed high-temperature gel; The glue should be used up within 4 hours after the preparation is completed; the gelatin after removing air bubbles can ensure the uniformity of the mixed high-temperature gel, ensure the high-efficiency and uniform coating of the mixed high-temperature gelatin in the coating setting, and ensure the regular and beautiful shape of the candy;

...

Embodiment 3

[0043] On the basis of embodiment 2, another kind of implementation mode of the present invention is:

[0044] A method for preparing coated jelly candy, the steps of the preparation method comprising:

[0045] Step (1) In the coating material configuration: the preheating temperature for mixing water and glycerin is 85°C;

[0046] The weight percentage of each component of the coating material is: 25% gelatin; 15% glycerin; 50% water; 10% sweetener (white sugar);

[0047] The pH value of the mixed high-temperature gel is 4.0-5.0;

[0048] Step (2) Configuration of the low-temperature transglutaminase aqueous solution: the low-temperature storage temperature of the low-temperature transglutaminase aqueous solution is 2°C. The concentration of the low temperature transglutaminase aqueous solution is 15000U / kg.

[0049] Step (3) Coating and shaping: the sugar core is a soft animal glue gel sugar core, and the water content of the sugar core is ≤25%.

[0050] Cooling and sett...

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PUM

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Abstract

The invention discloses coated gelatinized candy and a preparation method thereof. The coated gelatinized candy comprises two part structures including a coating and a confection core, and overcomes the defects that the existing gelatinized candy can generate water, can be melted and adhered and permeate sugar easily. By the catalytic action of transglutaminase, low-melting-point micromolecule proteins in gelatin in the coating material of the gelatinized confection are crosslinked into high-melting-point macromolecule proteins, so that the melting point of the coating layer of the gelatinized candy is improved greatly; meanwhile, the toughness is improved relatively; the product is not affected by the external environment, cannot generate water, be melted, bonded and permeate sugar easily, is soft in mouthfeel, and is high in resilience. The preparation method is efficient and convenient, and has extremely good production effectiveness.

Description

technical field [0001] The invention relates to a candy and a preparation method thereof, in particular to a coated gel candy and a preparation method thereof. Background technique [0002] Gel candy is a kind of candy with high moisture content, softness, elasticity and toughness. It can be classified into animal glue type gel candy, plant glue type gel candy and mixed glue type gel in terms of the use of gelling agent. candy. The gel candies currently on the market are basically chewing gel candies, so the softness, elasticity, and toughness of the gel candy texture are extremely important. The sugar body should not be too hard, which will affect the chewability; if the sugar body is partial Soft, generally because the gelatinity is weak or the water content is too high. The surface of such candy is prone to water, especially in a higher temperature environment, the candy is prone to water, melting, and adhesion. For the shelf life of the product, the overall moisture co...

Claims

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Application Information

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IPC IPC(8): A23G3/54C08H1/00C08J3/24
Inventor 刘谋泉孔美兰余少华
Owner HANSHAN NORMAL UNIV
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