Mango-flavored fruit juice milk candies and production method thereof

A technology of mango juice and fruit juice, which is applied in confectionery, confectionery industry, and food ingredients as taste improvers, etc. It can solve the problems that nutrition cannot be integrated into toffee and fruity taste is not good, so as to achieve good chewability and product quality. The effect of changing the texture and increasing the water content

Inactive Publication Date: 2016-12-07
福建省麦德好食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Toffee usually only has the milky aroma of milk, has a comfortable taste, has certain elasticity and toughness, and has a certain inflation rate. Therefore, the category of toffee is limited here. When expanding other flavors such as fruit toffee, The effect of fruity taste is not good, and the rich nutrition of fruit cannot be integrated into toffee

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A mango-flavored fruit juice toffee, the formula of the mango-flavored fruit juice toffee includes the following components in proportion by weight: 46.1 parts of maltose syrup, 19.2 parts of white sugar, 12.5 parts of mango juice, 8.6 parts of condensed milk, 4.5 parts of milk powder, 3.8 parts of water cream, 2.1 parts of gelatin, 0.8 parts of pectin, 0.6 parts of dry protein, 0.6 parts of citric acid, 0.45 parts of malic acid, 0.4 parts of sodium citrate, 0.3 parts of food flavor, 0.04 parts of ethyl maltol, 0.008 parts of sunset yellow part, lemon yellow 0.002 part.

[0021] A preparation method of mango-flavored toffee, comprising the steps of:

[0022] Step 1: Mix 2.1 parts of gelatin and boiling water at a weight ratio of 1:1.5, stir to dissolve, and solidify into gelatin jelly; mix 0.6 parts of egg whites with boiling water at a weight ratio of 1:2 to make protein liquid for later use; 0.008 part of sunset yellow, 0.002 part of tartrazine and 0.09 part of boili...

Embodiment 2

[0028] A mango-flavored fruit juice toffee, the formula of the mango-flavored fruit juice toffee includes the following components in proportion by weight: 45 parts of maltose syrup, 18 parts of white sugar, 12 parts of mango juice, 8 parts of condensed milk, 4 parts of milk powder, 3 parts of water cream, 2 parts of gelatin, 0.5 parts of pectin, 0.5 parts of dry protein, 0.5 parts of citric acid, 0.3 parts of malic acid, 0.3 parts of sodium citrate, 0.2 parts of food flavor, 0.02 parts of ethyl maltol, 0.008 parts of sunset yellow part, lemon yellow 0.002 part.

[0029] A preparation method of mango-flavored toffee, comprising the steps of:

[0030] Step 1, mix 2 parts of gelatin and boiling water in a weight ratio of 1:1.5, stir to dissolve, and solidify into gelatin jelly; mix 0.5 parts of dry egg whites with boiling water in a weight ratio of 1:2 to make protein liquid for later use; 0.008 part of sunset yellow, 0.002 part of tartrazine and 0.09 part of boiling water are ...

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PUM

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Abstract

The invention relates to mango-flavored fruit juice milk candies and production method thereof and provides mango-flavored fruit juice milk candies. The milk candies are rich in abundant fruit juice vitamin, are fruity, have chewiness and do not adhere to teeth. The mango-flavored fruit juice milk candies are made from, by weight, malt syrup, white granulated sugar, mango juice, condensed milk, milk powder, anhydrous butter, gelatin, pectin, dried albumen, citric acid, malic acid, citric acid, sodium citrate, edible essence, ethyl maltol, sunset yellow FCF and lemon yellow.

Description

technical field [0001] The invention relates to the technical field of toffee processing, in particular to a method for preparing mango-flavored toffee. Background technique [0002] As a traditional food, toffee is loved by people for its strong milk flavor. It is a semi-soft candy with a relatively loose structure. It is a moderately inflated candy. Using egg protein as a foaming agent, relying on increasing the temperature and reducing the water content to make the sugar body firm and improve the stability and crispness, and adding nuts to support the sugar body and increase the crispy taste, with hard, brittle, It has the characteristics of chewing, soft and delicate, and rich in nutrition, such as nougat. Toffee usually only has the milky aroma of milk, has a comfortable taste, has certain elasticity and toughness, and has a certain inflation rate. Therefore, the category of toffee is limited here. When expanding other flavors such as fruit toffee, The fruity effect i...

Claims

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Application Information

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IPC IPC(8): A23G3/46A23G3/48A23G3/44
CPCA23G3/44A23G3/46A23G3/48A23V2002/00A23V2200/14A23V2250/5432A23V2250/616A23V2250/5072A23V2250/54A23V2250/032A23V2250/044
Inventor 陈世鹊
Owner 福建省麦德好食品工业有限公司
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