Novel functional soft sweets and preparation method thereof
A technology of functional and functional components, applied in the direction of confectionery, confectionery industry, food science, etc., can solve the problems of difficult control of product embedding quality, low DHA content in products, and low proportion of oil, etc., to prevent Senile nervous system disease, relieve stress, good taste
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Embodiment 1
[0051] An orange peach-flavored PS jelly candy comprises the following raw materials in parts by weight:
[0052]
[0053] The preparation steps of above-mentioned PS fondant are as follows:
[0054] 1) Prepare PS mixture: fully stir 100 parts of β-cyclodextrin, 100 parts of PS, and 100 parts of purified water, and mix evenly;
[0055] 2) Prepare acid solution: dissolve 8 parts of citric acid, 2 parts of lactic acid and 2 parts of malic acid in 15 parts of hot water;
[0056] 3) Prepare the glue solution: mix 60 parts of gelatin and hot water until the gelatin is completely dissolved, and the amount of water added is 1.1 times that of the gelatin;
[0057] 4) Boiling: Mix 255 parts of glucose syrup, 220 parts of white granulated sugar, 25 parts of sorbitol and 60 parts of purified water, heat to dissolve, boil and concentrate until the solid content is 90%, and keep the obtained material liquid for later use;
[0058] 5) deployment: add glue solution, PS mixed solution, a...
Embodiment 2
[0077] A yellow lemon-flavored sugar-free PS-DHA soft candy, comprising the following raw materials in parts by weight:
[0078]
[0079]
[0080] The preparation steps of above-mentioned PS-DHA soft candy are as follows:
[0081] 1) Preparation of PS-DHA mixture: fully dissolve 40 parts of gum arabic, fully stir with 10 parts of PS and 30 parts of algae oil, and mix evenly;
[0082] 2) Prepare acid solution: weigh 5 parts of citric acid and 5 parts of malic acid, and dissolve them in 10 parts of hot water;
[0083] 3) Preparation of gelatin solution: take 60 parts of gelatin, heat water until the gelatin is completely dissolved, add 1.3 times the amount of water to obtain gelatin glue solution; weigh 2 parts of agar and 30 parts of purified water in a bucket, mix well , stirred, heated to 100°C until completely dissolved to obtain agar liquid;
[0084] 4) Boiling: put 630 parts of maltitol and 170 parts of erythritol in a sugar boiling pot, heat and dissolve, add agar...
Embodiment 3
[0101] A kind of red strawberry-flavored algae oil jelly candy comprises the following raw materials in parts by weight:
[0102]
[0103] The preparation steps of above-mentioned algal oil jelly candy are as follows:
[0104] 1) Prepare algae oil mixture: fully dissolve 5 parts of gum arabic, mix with 1 part of algae oil, and stir evenly;
[0105] 2) Prepare acid solution: weigh 14 parts of citric acid and dissolve in 10 parts of water at 70°C;
[0106] 3) Preparation of gel solution: Weigh 23 parts of pectin, 150 parts of white sugar, 2 parts of citric acid, 4 parts of sodium citrate dihydrate and 200 parts of purified water in a sol bucket, heat and dissolve to obtain pectin solution;
[0107] 4) Boiling: Mix 464 parts of glucose syrup, 225 parts of white granulated sugar and 80 parts of purified water, heat to dissolve, add glue, boil and concentrate until the solid content is 85%, and keep the obtained material liquid for later use;
[0108] 5) Deployment: Add algae ...
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