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Casing soft sweets and preparation method thereof

A sausage coating and soft candy technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of long production cycle, poor flavor release, low moisture content, etc. The demand for sexual taste and the effect of better preservation resistance

Inactive Publication Date: 2017-09-22
深圳市阿麦斯食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Soft candies produced by such traditional techniques have a long production cycle, low moisture content, dry and hard taste, and poor flavor release

Method used

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  • Casing soft sweets and preparation method thereof
  • Casing soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The sausage casing jelly in this example is composed of the following components by weight: 50 parts of sweetener, 3 parts of gelling agent, 1 part of concentrated fruit juice, 1 part of collagen sausage casing, 0.1 part of sour agent, and 0.01 part of nutritional enhancer wherein the sweetener adopts glucose syrup, the gelling agent adopts pectin, the concentrated fruit juice is apple juice, and the collagen sausage casing is a commercially available collagen sausage casing (the specification is an outer diameter of 1.5cm and a thickness of 0.2mm). The agent is citric acid, and the nutrition enhancer is vitamin A and milk calcium.

[0042] Prepare according to the above-mentioned component distribution ratio through the following steps (such as figure 1 shown):

[0043] 1) Weigh 5000g of glucose syrup, 300g of pectin, 100g of apple juice, 100g of commercially available collagen sausage casing, 10g of citric acid, 0.5g of vitamin A, 0.5g of milk calcium, and 800g of wa...

Embodiment 2

[0052] The casing jelly in this example is composed of the following components by weight: 55 parts of sweetener, 6.5 parts of gelling agent, 10 parts of concentrated fruit juice, 1.5 parts of collagen sausage casing, 3 parts of sour agent, and 0.15 parts of nutritional enhancer wherein the sweetener adopts maltose syrup, the gelling agent adopts pectin, the concentrated fruit juice is apple juice, and the collagen casing is a commercially available collagen casing (the specification is an outer diameter of 1.5cm and a thickness of 0.15mm). The agent is citric acid, and the nutrition enhancer is vitamin A and milk calcium. That is to say, in this example, 5500 g of maltose syrup, 650 g of pectin, 1000 g of apple juice, 150 g of commercially available collagen sausage casing, 30 g of citric acid, 10 g of vitamin A, 5 g of milk calcium and 3200 g of water should be weighed respectively.

[0053] The sausage-coated soft candy in Example 2 was prepared by the same method as in Exa...

Embodiment 3

[0055] The casing jelly in this example is composed of the following components by weight: 60 parts of sweetener, 10 parts of gel, 15 parts of concentrated fruit juice, 3 parts of collagen sausage casing, 5 parts of sour agent, and 0.2 parts of nutritional enhancer wherein the sweetener adopts maltose syrup, the gelling agent adopts pectin, the concentrated fruit juice is apple juice, and the collagen sausage casing is a commercially available collagen sausage casing (the specification is an outer diameter of 1.5cm, a thickness of 0.25mm). The agent is citric acid, and the nutrition enhancer is vitamin A and milk calcium. That is to say, in this example, 6000g of maltose syrup, 1000g of pectin, 1500g of apple juice, 300g of commercially available collagen sausage casing, 500g of citric acid, 10g of vitamin A, 10g of milk calcium and 3500g of water should be weighed respectively.

[0056] The sausage-coated soft candy in Example 3 was prepared by the same method as in Example 1...

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Abstract

The invention discloses casing soft sweets and a preparation method thereof. The casing soft sweets are prepared from the following components in parts by weight: 50 to 60 parts of a sweetener, 3 to 10 parts of gel, 1 to 15 parts of concentrated juice, 1 to 3 parts of a collagen casing, 0.1 to 5 parts of a sour agent, 0.01 to 0.2 part of a nutrition enhancer, 0 to 0.5 part of edible essence, 0 to 0.5 part of a fruit and vegetable juice type beverage, 8 to 35 parts of water and 0 to 0.5 part of a food pigment; the collagen casing covers the surface of syrup prepared from the sweetener, the gel, the concentrated juice, the sour agent, the nutrition enhancer, the edible essence, the fruit and vegetable juice type beverage, the water and the food pigment. The casing soft sweets disclosed by the invention have good elasticity, toughness and chewiness, and have more attractive color, luster and brightness; the demand of people on diversified tastes is met; especially, the obtained soft sweets have a natural fruit flavor which is extremely close to real fruits; the method abandons injection molding and drying time and steps, so that the production efficiency is extremely improved, and the energy consumption of production is reduced.

Description

technical field [0001] The invention relates to the technical field of soft candy food processing, in particular to casing soft candy and a preparation method thereof. Background technique [0002] Fudge is a large category of candy. It is a kind of candy with high moisture content, softness, elasticity and toughness. There are transparent and translucent and opaque ones. The main feature of soft candy is that it contains different kinds of colloids, which make the sugar body have gel properties. Soft candy can be divided into starch soft candy, agar soft candy, gelatin soft candy and so on according to the name of the colloid used. Starch jelly candy uses starch or modified starch as the colloid; starch jelly candy is sticky and waxy in nature, and has poor transparency. Agar soft candy uses agar as a colloid; this kind of soft candy has good transparency, good elasticity, toughness and brittleness. It is mostly made into fruit-flavored, refreshing and milk-flavored fudge...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/44A23G3/42A23G3/36A23G3/54
CPCA23G3/36A23G3/42A23G3/44A23G3/48A23G3/54A23V2002/00A23V2250/511A23V2250/5422
Inventor 马恩多胡伟坚
Owner 深圳市阿麦斯食品科技有限公司
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