Temperature-resistant frosted soft sweets and preparation method thereof

Abstract

The invention discloses temperature-resistant frosted soft sweets. The temperature-resistant frosted soft sweets are prepared from the following raw materials in parts by weight: 6 to 12 parts of gelatin, 0.4 to 1.2 parts of pectin, 3 to 8 parts of modified starch, 0.05 to 0.5 part of gellan gum, 15 to 25 parts of malt syrup and / or maltitol, 40 to 50 parts of white granulated sugar, 3 to 10 partsof glucose and 0.5 to 2 parts of total acid, wherein the total acid is a mixture of citric acid, DL-malic acid and buffered lactic acid. After the soft sweets provided by the invention are dried, frosted layers with uniform thickness are formed on the surfaces of the soft sweets in a moisture balance period, so that improvement on the taste of the soft sweets is facilitated; after the frosted layers are formed on the surface, cut-off performance of the soft sweets is enhanced, and the soft sweets are chewed more easily, temperature resistance performance of the soft sweets is further improved,long-distance transportation in high-temperature summer season can be endured, and the stability of the soft sweets is ensured. Due to the frosted layers, barrier between nutrients and external air is formed, so that the stability of the nutrients added in the soft sweets is facilitated.

Description

Technical field [0001] The invention relates to a temperature-resistant frosted soft candy and a preparation method thereof. Background technique [0002] Jelly is a product form that consumers generally like, and most products use gelatin as a gelling agent to make the product have a certain quality. Since the gel melting point of gelatin sol is about 30°C, the temperature resistance of soft candy products that use gelatin alone as a gelling agent is poor, and deformation, adhesion and bonding will begin to occur in a higher temperature environment (36°C-38°C). The problem of melting not only affects the taste, but also is not suitable for product quality and transportation. In order to meet the market demand of such products in different regions and different seasons, it has become a topic of concern in the industry to solve the temperature resistance of the product and extend the product shelf life while satisfying the taste of the product. [0003] The prior art, such as CN10...

AI Technical Summary

Problems solved by technology

However, the applicant found that during the high-temperature transportation and storage of the product in summer, the high temperature above 44°C often occurs, and the formula of CN102835536 will become soft in 15 minutes at a temperature of 60°C, and stick and deform in 30 minutes.

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