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Functional mixed gel type soft sweets and manufacturing method thereof

A kind of mixed glue and functional technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of excellent taste and toughness, mutual adhesion, sugar body collapse, etc. Deformation rate, the effect of improving thermal stability

Inactive Publication Date: 2017-01-11
COFCO GROUP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the melting point of gelatin is between 24-28°C, which is relatively low, it is prone to melting and deformation during high-temperature storage and transportation in summer, causing the sugar body to collapse or stick to each other, reducing the consumer experience after eating, and is easily mistaken for Complaints due to product quality problems
In addition, the fudge produced with a large amount of gelatin has a hard and tough taste, a single taste and a risk of food safety
Also, gelatin is more expensive compared to other types of gels

Method used

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  • Functional mixed gel type soft sweets and manufacturing method thereof
  • Functional mixed gel type soft sweets and manufacturing method thereof
  • Functional mixed gel type soft sweets and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: adopt following formula to manufacture the fudge of embodiment 1:

[0049] 6.5wt% gelatin; 3wt% acetate pea modified starch; 0.6wt% high methoxyl pectin; 30wt% xylitol; 45wt% polydextrose; 0.5wt% DHA algae oil; 2wt% Sorbitol solution; 3wt% concentrated apple juice, 2.2wt% 50wt% citric acid solution, 0.3wt% sodium citrate buffered salt, and 0.15wt% natural essence and pigment.

Embodiment 3

[0065] Embodiment 3 gelatin, pectin, modified starch composite ratio experiment

[0066] The TPA texture test used in the present embodiment uses the following instruments and parameters:

[0067] Texture analyzer: TA-XT2i texture analyzer

[0068] Measurement parameter setting: probe P / 36R, pre-test speed 2.0mm / s, measurement speed 1.0mm / s, post-test speed 1.0mm / s, deformation 50%, time 5s, trigger force 5.0g, data recording rate 200pps.

[0069] In order to further determine the amount of gelatin, pectin, and modified starch in the functional mixed gum type jelly candy of the present invention, in the following preparation examples 1-9, through the method in Example 1, different three additions are used. Prepared different soft candies, and carried out the experiments shown in the table below, and evaluated the gel strength, elasticity, chewiness, bite resistance, thermal stability, and taste preference of the soft candies obtained. with TPA assessment. The results are as...

Embodiment 5

[0078] Embodiment 5 Modified starch aging retrogradation test

[0079] In the manufacturing process of the functional mixed gum soft candy of the present invention, in order to prevent the retrogradation of the modified starch, 0.04-0.1wt% glyceryl monostearate was added on the basis of the soft candy in Example 1, and different The aging retrogradation of modified starch under the addition amount was compared. The results are shown in Table 5 below:

[0080] Table 5 Aging retrogradation test of modified starch

[0081]

[0082] From the results in the table above, it can be seen that adding 0.04-0.1 wt% glyceryl monostearate in the ingredients of the present invention can effectively delay the phenomenon of retrogradation of the modified starch, and the taste of the soft candy basically does not change during the shelf life. Preferably, the optimum addition amount of glyceryl monostearate is 0.06 wt%.

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Abstract

The present invention aims at providing functional mixed gel type soft sweets. The functional mixed gel type soft sweets comprise the following components: 6-7 wt% of gelatin, 1-5 wt% of acetate pea modified starch, 0.4-0.8 wt% of high methoxyl pectin, 20-30 wt% of xylitol, 32-48 wt% of polydextrose, 1-3 wt% of sorbitol solution, 0.5-1.5 wt% of DHA algal oil, 1-3 wt% of concentrated apple juice or concentrated orange juice, 2.2-2.5 wt% of citric acid solution at a concentration of 50 wt%, 0.3-0.5 wt% of sodium citrate buffer, and a small amount of natural essences and pigments. The present invention further provides a manufacture method of the functional mixed gel type soft sweets.

Description

technical field [0001] The invention relates to a functional mixed gum jelly candy with excellent thermal stability, moderate hardness and toughness, and a manufacturing method for the functional mixed gum jelly candy, which belongs to the technical field of food. Background technique [0002] Fudge is a kind of soft, soft, flexible, high water content, transparent or translucent candy, which has different characteristics due to the type of colloid used, sugar and spices. Most of the gummies are processed to have a fruity taste, but there are also other flavors such as cool and creamy. Its color and fragrance often match, fragrant and refreshing, suitable for summer consumption, especially soft candy with a cool taste, which is a good summer product. The average water content of soft candy is all above 10wt%, and the high one can reach above 20wt%. Because the colloidal raw materials used in soft candy have a large specificity and high water content, the surface is easy to...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/42
Inventor 陈吉江王立艳丁庆波薄亚力王冶穆楠
Owner COFCO GROUP
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