Preparation method of coated fruit juice jelly
A juice and coating technology, applied in confectionery, confectionery industry, sugary food ingredients and other directions, can solve problems such as single taste, improve hardness and toughness, widen the age range of children, and enrich the effect of eating fun.
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Embodiment 1
[0012] Embodiment 1: A preparation method of coated marshmallows, comprising the following steps: (1) mixing white granulated sugar and water at a weight ratio of 2.5:1, heating to 75°C, and then stirring for 0.5 hours to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 1.5:1, heat to 55°C, and then stir for 1 hour to prepare a rubber compound; (3) Mix the slurry and the rubber compound at a weight ratio of 1.5:1, and filter to obtain Sugar gum; (4) Add the gel jelly semi-finished product, sugar gum and glucose powder into the circular polishing pot and stir for 1.5 hours. The rotating speed of the circular polishing pot is 80 rpm, so that the glucose powder and sugar gum are attached to the gel Add the compound coating agent to the surface of the semi-finished jelly candy and continue to stir for 0.5 hours to form a coating on the surface of the semi-finished jelly jelly. After drying, the finished product can be obtained. The drying temperature is 30°C.
Embodiment 2
[0013] Embodiment 2: A preparation method of coated marshmallows, comprising the following steps: (1) mixing white sugar and water in a weight ratio of 3:1, heating to 80°C, and then stirring for 1 hour to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 2:1, heat to 65°C, and then stir for 1.5 hours to prepare a rubber compound; (3) Prepare and mix the slurry and rubber compound at a weight ratio of 2:1, and then filter Obtain sugar gum; (4) add jelly jelly semi-finished product, sugar gum and glucose powder into circular polishing pot and stir for 2 hours, the rotating speed of circular polishing pot is 100 rev / mins, make glucose powder and sugar gum adhere to The surface of the semi-finished jelly candy is then added with a compound coating agent and continued to stir for 1 hour to form a coating on the surface of the semi-finished jelly candy. After drying, the finished product can be obtained. The drying temperature is 32°C.
Embodiment 3
[0014] Embodiment 3: A preparation method of coated fruit marshmallows, comprising the following steps: (1) mixing white granulated sugar and water at a weight ratio of 3.5:1, heating to 85°C, and then stirring for 1.5 hours to prepare a slurry; ( 2) Mix gum arabic and water at a weight ratio of 2.5:1, heat to 70°C, and then stir for 1.5 hours to prepare a rubber compound; (3) Prepare and mix the slurry and rubber compound at a weight ratio of 2:1, and then filter Obtain sugar gum; (4) add jelly jelly semi-finished product, sugar gum and glucose powder into circular polishing pot and stir for 2.5 hours, the rotating speed of circular polishing pot is 150 rev / min, make glucose powder and sugar gum adhere to The surface of the semi-finished jelly candy is then added with a compound coating agent and continued to stir for 1.5 hours to form a coating on the surface of the semi-finished jelly candy. After drying, the finished product can be obtained. The drying temperature is 35°C. ...
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