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High-moisture gel candy and preparation method thereof

A technology of gel candy and gelling agent, which is applied in confectionary, confectionary industry, food science, etc., can solve the problems that animal origin does not meet the preferences of vegetarians, and is convenient for product transportation, and the method is simple and easy , crystallization does not analyze the effect of water

Inactive Publication Date: 2019-09-20
SIRIO PHARMA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, gelatin, which is the main component of the gel, is made from animal-derived raw materials, which do not meet the preferences of vegetarians

Method used

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  • High-moisture gel candy and preparation method thereof
  • High-moisture gel candy and preparation method thereof
  • High-moisture gel candy and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0094] Embodiment 1——preparation of high moisture gel candy of the present invention

[0095] Prepare the high-moisture gel candy of the present invention as follows, and the gel candy is made up of the following components by weight:

[0096] Contents: 60g of sweetener, 3g of gelling agent, 2g of concentrated fruit juice, 1g of sour agent, 1g of essence, 2g of glycerin, 0.3g of metal ion.

[0097] The steps of making jelly candy are as follows:

[0098] 1. Preparation of jelly candy:

[0099] (1) Preparation of glue solution

[0100] Add water 10-15 times the weight of the gelling agent into the container, heat to 70-95°C, then add the gelling agent, heat and stir until fully dissolved to obtain a glue solution.

[0101] (2) Preparation of sugar solution

[0102] Weigh the formulated amount of sweetener, add 10-20g of purified water, heat to 80-120°C to dissolve it completely, cook and concentrate until the solid content is 70%-90%, and obtain the sugar liquid.

[0103...

Embodiment 2

[0113] Embodiment 2——preparation of functional high moisture gel candy of the present invention

[0114] Prepare functional jelly candy of the present invention, this functional jelly candy is made up of the following components of weight ratio:

[0115] Contents: 60g of sweetener, 3g of gelling agent, 2g of concentrated fruit juice, 1g of sour agent, 1g of essence, 2g of glycerin, 0.3g of metal ion, functional ingredients (in this embodiment, Haematococcus pluvialis is taken as an example) 5g.

[0116] The steps of making jelly candy are as follows:

[0117] 1. Preparation of jelly candy:

[0118] (1) Preparation of glue solution

[0119] Add water 10-15 times the weight of the gelling agent into the container, heat to 70-95°C, then add the gelling agent, heat and stir until fully dissolved to obtain a glue solution.

[0120] (2) Preparation of sugar solution

[0121] Weigh the formula amount of sweetener, add 10-20g of purified water, heat to 80-120°C to dissolve it c...

Embodiment 3

[0134] Embodiment 3——preparation of high-moisture gel candy of the present invention (containing outer collagen casing)

[0135] The above-mentioned material liquid can also be filled in the collagen casing (protein coating), and its preparation method is as follows:

[0136] Filling, Kinking

[0137] Fill the content material liquid prepared in the above embodiment 1 or 2 into the collagen sausage casing, and kink it every 2-3cm length to make a coated gel candy;

[0138] dry

[0139] The coated gel candy is dried at a temperature of 10-50°C and a relative humidity of 10%-50%RH;

[0140] Clipping and Postprocessing

[0141] Cutting the kinks of the dried coated gel candy; packaging to obtain the finished product.

[0142] The obtained high-moisture gel candy comprises 88% by weight of the content and 12% by weight of the outer collagen casing.

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Abstract

The invention relates to the field of gel candy processing, in particular to a high-moisture gel candy and a preparation method thereof. The gel candy comprises, by weight, 30-70 parts of sweetening agents, 2-4 parts of gel, 0.1-3 parts of sour agents, 0.01-1 part of metal ion and an appropriate quantity of accessories. The gel includes locust bean gum and xanthan gum, and the weight ratio of the locust bean gum and xanthan gum is (1.2-2.5): (1.0-2.0). The invention further relates to high-moisture gel candy with functional components and a preparation method of the candy.

Description

technical field [0001] The invention relates to the field of gel candy food processing, in particular to a high-moisture gel candy and a preparation method thereof. The present invention also relates to a high moisture gel confectionery comprising functional ingredients and a method of making the same. Background technique [0002] Gel candy is a kind of product that consumers generally like. It uses colloid, syrup, etc. as the main raw materials. chewy feeling. With the completion of the market operation of confectionary food from product competition to marketing, the confectionery industry has entered the era of brand competition. The competition in my country's confectionery market is becoming more and more fierce, and the confectionery industry is developing well. Consumers have also increased their requirements for the quality and taste of jelly candies, especially for the softness, elasticity, and chewing sensation of jelly candies. Because the gel candy has a good ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/36A23G3/42A23G3/48A23G3/54
CPCA23G3/48A23G3/36A23G3/42A23G3/362A23G3/364A23G3/54A23V2002/00
Inventor 陈琼张虹方素琼
Owner SIRIO PHARMA CO LTD
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