Fruity soft sweets and preparation method thereof

Abstract

The invention relates to fruity soft sweets and a preparation method thereof, and belongs to the fields of foods and a processing technology thereof. The fruity soft sweets are prepared from the following components in parts by weight: 21-22 parts of white granulated sugar, 72-73 parts of glucose sirup, 1-2 parts of compounding type carrageenan, 0.5-1 part of citric acid, 0.2-0.4 part of sodium citrate, 2.9-3.2 parts of concentrated juice, 0.2-0.25 part of edible essence, 0.002-0.005 part of lemon yellow and 16.05-32.1 parts of water. The fruity soft sweets disclosed by the invention are rich in nutrition, good in taste, fragrant, sweet and smooth in mouth feel and not stuck to teeth; in addition, the prepared fruity soft sweets disclosed by the invention have favorable stability, and after the fruity soft sweets are stored for 9 months at a normal temperature, the water ratio of the fruity soft sweets is not changed basically.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a fruity soft candy and a preparation method thereof. Background technique [0002] Soft candy is a candy made from one or more hydrophilic gels and sugar as the main raw materials, and some other auxiliary materials are added. It is a kind of soft and elastic candy. Generally, soft candy has a high water content and contains The amount of water is generally around 8-20%. [0003] Soft candy is very popular among people, especially a kind of food that children especially love. In the soft candy system, water is used as a dispersion medium to make the gel and sugar form a colloidal solution, so that the sugar is in a molecularly dispersed state, so that it is compatible with the gel The colloidal particles of the glue form a uniform continuous phase, while the syrup is tightly adsorbed around the hydrophilic group of the colloidal particles, thus formi...

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Problems solved by technology

The shelf life of the soft candy has a lot to do with its stability. If the gel is not well selected, it will not only affect the stability of the colloid formed with the syrup, but also cause the effect of other excipients to be greatly weakened. During storage, the moisture content decreases, and even small water droplets or mucus appear on the surface of the jelly candy, which greatly reduces the shelf life of the jelly, and the elasticity and taste are also affected, and even sticky teeth will appear when eating after losing a certain amount of water. Phenomenon

[0004] In the process of making soft candy, the boiling of the syrup is also very important. If the temperature is too high, the softness and elasticity of the soft candy will be poor.

[0005] At present, there are many kinds of soft candies on the market, many of which have health-care functions, but their common problems are: first: poor stability, water is easy to lose after being placed at room temperature for a period of time, which seriously affects The softness and elasticity of the soft candy, and once the moisture content of the soft candy is reduced, its shelf life will be shortened; second: the selection of gel and other auxiliary materials is insufficient, and the temperature control of the syrup during cooking Inappropriate, further affecting the softness and elasticity of the gummies, greatly reducing the taste

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