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Preparation method for gel candy with raw starch as molding die

A technology of gel candy and forming mold, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of low transparency, high toughness, easy to mold, etc., achieve high transparency, high moisture content, not easy to mold Effect

Active Publication Date: 2015-06-17
HANSHAN NORMAL UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of the present invention overcomes the disadvantages of low water content, high toughness, low transparency, and easy mold of the existing gel candies that use raw starch as a molding mold. The alcohol-mixed aqueous solution is sprayed to remove the raw starch adhering to the surface of the gel candy, and at the same time, the alcohol is used to kill the residual bacteria, so that the candy can maintain a high moisture content, the candy has high transparency, the candy body is soft and easy to chew, and it is not easy to mold; The preparation method of the present invention is simple and convenient, has high production efficiency, and has good application effect and popularization significance

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The technical solution adopted by the present invention is a method for preparing jelly candy using raw starch as a mold, and the steps of the preparation method include:

[0027] (1) Skin softening: Put the raw materials into the molding mold of raw starch and demould after molding. After demoulding and compressed air, the water content is 20%, and the main gelling agent is gelatin. The mesh belt type for gelatin candy The conveyor belt is sent into the alcohol solution to soak and soften the epidermis. The mass concentration of the alcohol solution is 95%, the temperature is 2°C, and the soaking time is 120 seconds.

[0028] (2) Spray powder removal: Send the soaked gel candy to the spray powder removal box with a pressure spray gun to remove the raw starch adhered to the skin of the gel candy by spraying the mixed alcohol solution with a pressure spray gun. The injection pressure is 8Mpa, the flow rate is 60L / min, and the nozzle type is a horizontal rotating nozzle; ...

Embodiment 2

[0032] On the basis of embodiment 1, another embodiment of the present invention is:

[0033] A kind of preparation method of the jelly candy that takes raw starch as forming mould, the step of this preparation method comprises:

[0034] (1) Skin softening: The water content of the gel candy after demoulding and compressed air depowdering is 18%, the mass concentration of the alcohol solution soaked to soften the skin is 90%, the temperature is -2°C, and the soaking time is 60 seconds.

[0035] (2) Powder removal by spraying: the spray pressure of the pressure spray gun is 6Mpa, the flow rate is 40L / min; the mass concentration of the anti-sticking oil is 5%, the components of the anti-sticking oil are 85% of palm oil and 15% of palm wax, and the temperature is 2°C .

[0036] (3) Drying and polishing: the temperature in the cold air drying tunnel is 15°C and the humidity is 10%. After polishing, the gel candy with a moisture content of 18% is obtained.

[0037] Other parts ar...

Embodiment 3

[0039] On the basis of embodiment 1, another embodiment of the present invention is:

[0040] A kind of preparation method of the jelly candy that takes raw starch as forming mould, the step of this preparation method comprises:

[0041] (1) Skin softening: The moisture content of the gel candy after demoulding and compressed air depowdering is 19%, the mass concentration of the alcohol solution soaked to soften the skin is 93%, the temperature is 0°C, and the soaking time is 90 seconds.

[0042] (2) Powder removal by spraying: the spray pressure of the pressure spray gun is 7Mpa, the flow rate is 50L / min; the mass concentration of the anti-sticking oil is 7%, and the components of the anti-sticking oil are 85% of coconut oil and 15% of palm wax; the temperature is 4°C .

[0043](3) Drying and polishing: the temperature in the cold air drying tunnel is 20°C and the humidity is 15%. After polishing, the gel candy with a moisture content of 19% is obtained.

[0044] Other part...

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PUM

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Abstract

The invention discloses a preparation method for a gel candy with raw starch as a molding die; a gel candy main gel agent in the method is gelatin, a gel candy obtained after demolding, air compression and powder removal is soaked in ethanol to soften surface skin, then the gel candy is obtained through ethanol injection powder removal and dry polishing. The method overcomes the defects that a conventional gel candy has low transparency and is easy to mold when the moisture content is high, raw starch is cleared away by the ethanol injection powder removal way, and thus a gel candy body is transparent, soft in texture and not easy to mold; the method is simple and convenient, is high in production efficiency, and has a quite good application effect and popularization significance. An ethanol mixed aqueous solution is used for injection powder removal, and powder removal and sterilization operations are combined to be carried out at the same time, so that the production process steps are reduced, excellent disinfection and sterilization effects are achieved, and thus the gel candy can maintain higher moisture content and is not easy to deteriorate and has excellent mouthfeel and quality.

Description

Technical field [0001] The present invention involves a method of candy preparation, which specifically involves a preparation method of gel candy with raw starch as the molding mold. Background technique [0002] Gel candy is a high moisture content, soft, elastic and tough candy. It is classified from the use of gel agents and can be divided into animal gels with animal gels.Plant glue gel candy for the main gel agent.At present, the gel candy sold on the market is mainly animal gel candy with animal glue -based gel agents, and basically chewing gel candy, so the softness, elasticity, and toughness of the candy texture are extremely important., Sugar must not be too tough, and the toughness is too strong will affect chewing; the main gel agent of animal glue gel candy sugar gel agents currently indicate that glueProtein degradation is a soluble protein with a small molecular weight and a type of protein with gelty. If the content of gel candy gelatin is too high, or the content...

Claims

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Application Information

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IPC IPC(8): A23G3/34A23G3/18
Inventor 刘谋泉孔美兰余少华
Owner HANSHAN NORMAL UNIV
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