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A kind of blueberry gel sandwich candy and preparation method thereof

A blueberry and gel technology, applied in confectionary, confectionary industry, food science, etc., can solve the problems of storage and preservation of raspberry fruit, achieve superior synergistic effects, improve taste, and increase stability

Active Publication Date: 2022-02-22
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, my country's raspberry planting industry is developing rapidly, and the ripening of raspberry fruit has a strong seasonality, but due to the organizational structure characteristics of raspberry fruit, the storage and preservation of raspberry fruit is a worldwide problem

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A blueberry jelly-filled candy, comprising a sugar skin and a sugar center wrapped by the sugar skin;

[0032] The sugar center is measured according to the weight fraction of each component, including: xylitol, sorbitol, and blueberry anthocyanin aqueous solution, and the xylitol, sorbitol, and blueberry anthocyanin aqueous solution are in a ratio of 3:3:4 mix. The content of blueberry anthocyanins in the blueberry anthocyanin aqueous solution is 475mg eqv.CYD-3-G / L;

[0033] The sugar skin, measured according to the weight fraction of each component, includes: 26% fructose syrup, 22% blueberry juice, 12% raspberry juice, 2% sorbitol, 1% mannitol, 2% xylitol, iso Maltitol 1%, Galactitol 1%, Gelatin 5%, Pectin 0.8%, V C 0.06% vitamin B 1 0.02% Vitamin D 3 0.01%, the balance of granulated sugar.

[0034] The preparation method of described blueberry gel sandwich candy comprises the following steps:

[0035] (1) Ingredients: weigh each component according to the abo...

Embodiment 2

[0046] A blueberry jelly-filled candy, comprising a sugar skin and a sugar center wrapped by the sugar skin;

[0047] The sugar center, measured by weight fraction of each component, includes: xylitol, sorbitol, and blueberry anthocyanin aqueous solution, calculated by weight fraction of each component: 25% of xylitol, 25% of sorbitol 35%, 40% of the blueberry anthocyanin aqueous solution; the blueberry anthocyanin content in the blueberry anthocyanin aqueous solution is 402 mgeqv.CYD-3-G / L;

[0048] The sugar skin, measured according to the weight fraction of each component, includes: 28% fructose syrup, 20% blueberry juice, 10% raspberry juice, 3% sorbitol, 2% mannitol, 4% gelatin, 1 pectin %,V C 0.05% vitamin B 1 0.03% Vitamin D 3 0.005%, the balance of granulated sugar.

[0049] The preparation method of described blueberry gel sandwich candy comprises the following steps:

[0050] (1) Ingredients: weigh each component according to the above components and mass ratio;...

Embodiment 3

[0061] A blueberry jelly-filled candy, comprising a sugar skin and a sugar center wrapped by the sugar skin;

[0062] The sugar center, measured by weight fraction of each component, includes: xylitol, sorbitol, and blueberry anthocyanin aqueous solution, calculated by weight fraction of each component: 25% of xylitol, 25% of sorbitol 25%, 50% of the blueberry anthocyanin aqueous solution; the blueberry anthocyanin content in the blueberry anthocyanin aqueous solution is 500 mgeqv.CYD-3-G / L;

[0063] The sugar skin, measured according to the weight fraction of each component, includes: 25% fructose syrup, 25% blueberry juice, 10% raspberry juice, 1% sorbitol, 1% mannitol, 2% isomalt, gelatin 6%, pectin 0.5%, V C 0.07% vitamin B 1 0.01% Vitamin D 3 0.02%, the balance of granulated sugar.

[0064] The preparation method of described blueberry gel sandwich candy comprises the following steps:

[0065] (1) Ingredients: weigh each component according to the above components an...

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PUM

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Abstract

The invention discloses a blueberry jelly-filled candy, which comprises a candy skin and a candy center wrapped by the candy skin. Sugar center includes: xylitol, sorbitol, blueberry anthocyanin extract; sugar skin includes: granulated sugar, fructose syrup, blueberry juice, raspberry juice, sorbitol, mannitol, xylitol, isomalt, One or several kinds of galactitol compound, gelatin, pectin, V C , Vitamin B 1 , vitamin D 3 . The candy adds new taste and new flavor of the sandwich candy, and adds effects of understanding alcohol, protecting the liver, anti-cancer and weight loss to the sandwich candy. The candy preparation process adopts ultra-high pressure and low-temperature sterilization, which reduces the activity loss of active substances such as blueberry anthocyanins and raspberry flavonoids caused by temperature rise, and at the same time combines pectin with anthocyanin molecules to improve the stability of anthocyanins. The invention is of great significance for enriching the types of berry products, prolonging the industrial chain of berry processing, increasing the added value of berries and promoting industrial development.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a blueberry gel-filled candy and a preparation method thereof. Background technique [0002] Candy refers to a snack with sugar as the main ingredient, which can be divided into: hard candy, hard filled candy, cream candy, jelly candy, polished candy, gum-based candy, aerated candy and compressed candy. According to reports, the annual global per capita consumption of candy is about 3Kg, while that in my country is only 0.7Kg. Therefore, the candy market in my country has great development potential. The launch of new confectionery products and the continuous enrichment of product categories in the domestic confectionary market will play a role in promoting the development of the domestic confectionary industry. [0003] Blueberry, a plant of the genus Vaccinium spp. in the Rhododendron family (Ericeceae), is favored by consumers and is recognized by the International Fo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/42A23G3/48A23G3/54
CPCA23G3/42A23G3/48A23G3/545A23V2002/00
Inventor 李斌林杨谭慧孟宪军任清琦谢旭
Owner SHENYANG AGRI UNIV
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