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Sandwich transparent candy and preparation method thereof

A transparent, sandwich technology, applied in confectionery, confectionery industry, food heat treatment, etc., can solve the problem of fruit intolerance to long-term preservation, achieve high ornamental, good chewing taste, reduce the loss of nutrients

Inactive Publication Date: 2017-12-05
SHENZHEN WEICKY BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fruits are usually not resistant to long-term storage, and there is no candy filled with fresh fruit as the core

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0033] The preparation method of sandwich transparent candy provided by the invention comprises the following steps:

[0034] S1. Provide transparent icing;

[0035] Wherein the preparation method of transparent icing is as follows:

Embodiment 1

[0053] In this embodiment, the transparent icing of the center-filled transparent candy is made of 72% high maltose syrup, wherein the high maltose syrup is a mixture of high maltose and pectin, and the ratio of high maltose and pectin is 15:1. The inner core is a mixture of fruit and wine heart, and the fruit is fresh fruit. In this embodiment, the fresh fruit is fresh plum, and the wine core includes the following raw materials in parts by weight: 40 parts of white sugar, 20 parts of water, 15 parts of koji wine, and a small amount of fruit essence and pigment. The weight ratio of the fresh plum and the wine heart is about 1:1.

[0054] The syrup is 72% high-maltose syrup, first the syrup is boiled under normal pressure, and the moisture in the syrup is reduced to 3.5%; secondly, the high-maltose syrup after boiling in the previous step The syrup continues to be boiled under a high-pressure environment, and the high-maltose syrup is boiled at a temperature of about 145°C un...

Embodiment 2

[0057]In this embodiment, the transparent icing of the center-filled transparent candy is made of 80% high maltose syrup, wherein the high maltose syrup is a mixture of high maltose and pectin, and the ratio of high maltose and pectin is 18:1. The inner core is a mixture of fresh fruit and wine heart, wherein the fresh fruit is fresh strawberry, and the wine heart includes the following raw materials in parts by weight: 60 parts of white sugar, 10 parts of water, 10 parts of koji wine, and a small amount of fruit essence and pigment. The weight ratio of the fresh strawberries to the wine heart is about 1:1.

[0058] The syrup is 80% high-maltose syrup, first the syrup is boiled under normal pressure, and the moisture in the syrup is reduced to 2%; secondly, the high-maltose syrup boiled in the previous step The syrup continues to be boiled under a high-pressure environment, the temperature of the high-maltose syrup is about 160°C under a high-pressure environment, and the wate...

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PUM

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Abstract

The present invention discloses a sandwich transparent candy, which comprises a transparent sugar coating and an inner core covered with the transparent sugar coating, wherein the inner core is arranged in the transparent sugar coating, is in a solid-liquid mixed state, and comprises fruits and at least one selected from fruit jam or a filled wine. According to the present invention, the sandwich transparent candy can conveniently retain the freshness and the nutrients of fruits, can reduce the nutrient loss, and further has characteristics of high nutritional value and good chewing taste. The invention further provides a preparation method of the sandwich transparent candy.

Description

technical field [0001] The invention relates to a sandwich transparent candy and a preparation method thereof. Background technique [0002] At present, there are many kinds of filled candy, and the core of most filled candies is liquid, solid or dried fruit, such as candied fruit, processed beans, candied fruit and chocolate. The inner core is all shelf-stable substances, and the freshness is low. Fruits are usually not resistant to long-term preservation, and there is no sandwich candy that uses fresh fruit as the core at present. Contents of the invention [0003] In view of the above, it is necessary to provide a confectionery including fruit which can be preserved for a long period of time. [0004] A center-filled transparent candy, comprising a transparent sugar coating and an inner core coated by the transparent sugar coating, the inner core is arranged in the transparent sugar coating and is in a solid-liquid mixed state, the inner core includes fruit, and also ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/54
CPCA23G3/48A23G3/545A23V2002/00A23V2200/048A23V2300/24
Inventor 林汉卿叶金玉张利李立群吴青吴汉清
Owner SHENZHEN WEICKY BIOLOGICAL TECH
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