Honeyed soft sweets and preparation method thereof
A technology of honey and fudge, applied in confectionery, confectionary industry, food science, etc., to achieve soft and refreshing sourness, improve sourness, and good sensory properties
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Embodiment 1-5
[0047] According to table 1 corresponding embodiment 1-5 data, take by weighing each raw material;
[0048] (1) melting honey in a water bath at 65°C;
[0049] (2) mixing the melted honey with citric acid, malic acid and sodium citrate, stirring evenly to obtain a mixed solution of honey;
[0050] (3) fully mixing pectin and sucrose powder, dissolving in 80 ℃ warm water, heating to boiling for 1min, so that it is completely dissolved to obtain a transparent and uniform aqueous pectin solution;
[0051] (4) the gelatin aqueous solution was cooled to 60 ℃, added to the above-mentioned honey mixed solution, and stirred evenly;
[0052](5) Control the temperature to boil the mixture for 30min at about 80°C, so that the evaporation of water is reduced to about 20%;
[0053] (6) Pour the above-mentioned mixed solution into a mold while it is still hot, and let it stand for cooling at room temperature, so that the gel is formed, and the honey fudge of the present invention can be o...
Embodiment 6
[0059] It was prepared according to the method described in Example 5, and the sodium citrate was replaced with monosodium citrate.
Embodiment 7
[0061] It was prepared according to the method described in Example 5, and the sodium citrate was replaced with a blend of sodium citrate and monosodium citrate in a mass ratio of 1:1.
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