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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

Active Publication Date: 2015-07-29
彭军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no fudge with a higher honey content

Method used

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  • Honeyed soft sweets and preparation method thereof
  • Honeyed soft sweets and preparation method thereof
  • Honeyed soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses honeyed soft sweets and a preparation method thereof. The honeyed soft sweets contain the following ingredients in parts by weight: 70-98 parts of honey, 0.5-5 parts of pectin, 1.5-10 parts of sucrose powder, 10-30 parts of water, 0.1-2 parts of citric acid, 0.1-2 parts of one or more of malic acid and calcium malate and 0.1-2 parts of one or more of sodium citrate and monosodium citrate. The invention further provides the preparation method of the honeyed soft sweets. The honeyed soft sweets disclosed by the invention are high in honey content, good in product organoleptic properties, soft and delicate in mouth feel and moderate in elasticity, have a special strong honey flavor and have remarkable nutritional characteristics and biological activity. According to the honeyed soft sweets and the preparation method thereof, the process operation is simple, the cost is low, and project industrialization is easy to realize.

Description

technical field [0001] The invention relates to a honey soft candy and a preparation method thereof. Background technique [0002] Honey is a natural flavor substance with high nutritional value, mainly derived from the nectar of plants. It is a high-viscosity fluid collected, processed and stored by bees. Monosaccharides and various amino acids, vitamins, minerals, enzymes, organic acids and aromatic substances. The biological activities of honey include anti-microbial, anti-inflammatory, antioxidant and immune activities, which shows its high nutritional and health value. Because honey is a high-viscosity fluid with a certain water content, and it contains sugar-tolerant yeast, it is easy to ferment and deteriorate at a suitable temperature, and it is easy to crystallize after conventional storage. There are many inconveniences, so it is extremely important to develop a solid honey product that is easy to carry, has a good flavor, and is in line with actual production an...

Claims

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Application Information

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IPC IPC(8): A23G3/36
Inventor 刘福权赵志峰彭军巫碧清周静
Owner 彭军
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