A kind of honey fudge and preparation method thereof
A technology of honey and fudge, applied in confectionary, confectionery industry, food science, etc., to achieve the effects of long flavor time, strengthening sour taste and improving sweet taste
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Embodiment 1-5
[0047] According to table 1 corresponding embodiment 1-5 data, take each raw material;
[0048] (1) melting honey in a water bath at 65°C;
[0049] (2) The honey after melting is mixed with citric acid, malic acid and sodium citrate, and stirred evenly to obtain a honey mixed solution;
[0050] (3) Fully mix pectin and sucrose powder, dissolve in warm water at 80°C, and heat to boiling for 1 min to completely dissolve it to obtain a transparent and uniform pectin aqueous solution;
[0051] (4) Cool the gelatin aqueous solution to 60°C, add it to the above-mentioned honey mixed solution, and stir evenly;
[0052] (5) Control the temperature at about 80°C and boil the mixed material liquid for 30 minutes, so that the water evaporates and drops to about 20%;
[0053](6) Pour the above-mentioned mixed solution into a mold while it is hot, and let it cool down at room temperature to make it into a gel, and then the honey jelly candy of the present invention can be obtained.
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Embodiment 6
[0059] Prepare according to the method described in Example 5, replacing the sodium citrate therein with monosodium citrate.
Embodiment 7
[0061] Prepared according to the method described in Example 5, replacing sodium citrate with a blend of sodium citrate and sodium citrate with a mass ratio of 1:1.
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