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Multi-flavor bonbon and preparation method thereof

A filling candy and multi-taste technology, which is applied in confectionary, confectionary industry, food science, etc., can solve problems such as threats to health

Active Publication Date: 2015-07-15
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some sandwich candies on the market will add preservatives to achieve the purpose of extending the shelf life. Long-term consumption of preservatives will threaten your health

Method used

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  • Multi-flavor bonbon and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] see figure 1 , a kind of multi-taste center-filled candy of the present invention comprises the sugar shell 1 of sugar product, and the sugar shell 1 is transparent hard candy or soft candy. Jujube 2 is embedded in the sugar shell 1 as the sugar core. The jujube has no seeds and has a cavity inside. The pitted jujube is 2-3.5cm long and 1.5-2.5cm in diameter. One or more delicious fruit and vegetable slurries 3 are poured into the cavity, and the fruit and vegetable slurries 3 are also mixed with rose essential oil.

[0028] A preparation method of multi-taste sandwich candy, the preparation method is as follows:

[0029] Seven mature jujubes were selected, subjected to ultra-high pressure treatment, the boost time was 15s, the pressure was raised to 400MP, the pressure holding time was 15min, the co-treatment temperature was 30°C, the depressurization time was 13s, the core was removed, and then put into the compound heating vacuum In the drying oven, adjust the vacu...

Embodiment 2

[0033] A preparation method of multi-taste sandwich candy, the preparation method is as follows:

[0034] Seven mature jujubes were selected, subjected to ultra-high pressure treatment, the boost time was 5s, the pressure was raised to 300MP, the pressure holding time was 10min, the co-processing temperature was 28°C, the depressurization time was 15s, the core was removed, and then put into the compound heating vacuum In the drying oven, adjust the vacuum degree to 50Pa and dry at 30°C for 3 hours, so that the moisture content is lower than 15%, and the desired sugar core is made.

[0035] Select the edible parts of the required fruits and vegetables, crush them, beat them with a tissue masher, add 1% rose essential oil, and process them in a colloid mill to obtain fruit and vegetable pulp; the fruit and vegetable pulp is treated with ultra-high pressure, the boost time is 15s, and the pressure is increased to 500MP, the holding time is 15min, the synergistic treatment temper...

Embodiment 3

[0038] A preparation method of multi-taste sandwich candy, the preparation method is as follows:

[0039] Seven mature jujubes were selected, subjected to ultra-high pressure treatment, the boost time was 15s, the pressure was raised to 500MP, the pressure holding time was 15min, the co-treatment temperature was 35°C, the depressurization time was 15s, the core was removed, and then put into the compound heating vacuum In the drying oven, adjust the vacuum degree to 60Pa and dry at 40°C for 1 hour, so that the moisture content is lower than 15%, and the desired sugar core is made.

[0040] Select the edible parts of the required fruits and vegetables, crush them, beat them with a tissue masher, add 0.5% rose essential oil, and process them in a colloid mill to obtain fruit and vegetable pulp; the fruit and vegetable pulp is treated with ultra-high pressure, and the boosting time is 10s. 400MP, the holding time is 12min, the co-processing temperature is 30°C, and the depressuri...

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Abstract

The invention discloses a multi-flavor bonbon and a preparation method thereof and belongs to the technical field of food processing. The multi-flavor bonbon comprises a bonbon shell, wherein a red jujube is put in the shell and is seedless, and the cavity of the seedless red jujube is filled with one or more flavors of fruit and vegetable pulps. The jujube is taken as the bonbon core, and the inside of the core is filled with one or more flavors of delicious fruit and vegetable pulps. A transparent bonbon body is taken as the bonbon shell for wrapping the fruit and vegetable pulps so that the appearance of an integral jujube can be seen and the appearance can attract the consumer attention; the delicious and fresh fruit and vegetable pulps can be eaten after biting the bonbon so that multiple flavors of one bonbon can be realized. The invention also discloses a method for preparing the multi-flavor bonbon. On the one hand, the red jujube and the fruit and vegetable pulps are processed under an ultrahigh pressure, the denaturation and the effect of the materials in the ultrahigh pressure treating process are synchronously processed and the production process is greatly simplified; and on the other hand, by adopting a vacuum low-temperature drying technology, the qualities of the red jujube and the fruit and vegetable pulps are in good condition, the taste is fresh and the nutrient loss is few.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a multi-taste sandwich candy and a preparation method thereof. Background technique [0002] The sandwich candies currently on the market mostly have one taste, which cannot satisfy the consumption needs of consumers with multiple flavors of one candy. Moreover, most of the fruit and vegetable core materials of existing candies are heat-treated at high temperatures, resulting in serious nutritional loss and stale mouthfeel. In order to achieve an ideal shelf life, the core material of existing sandwich candies mostly has a low moisture content to prevent the external sugar shell from melting during storage and cause the core material to leak out, and the low moisture content is the result of quality damage to the fruit and vegetable core material. Some sandwich candies on the market will add preservatives to achieve the purpose of extending the shelf life. Lo...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/54
Inventor 许牡丹刘汉成周丹黄萌马可纯曹晴张璐毛跟年
Owner SHAANXI UNIV OF SCI & TECH
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