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Preparation method of vegetable gel soft sweets

A kind of gel, vegetable gum technology, applied in confectionery, confectionery industry, food science and other directions, can solve the problems of carrageenan gum base hardness, brittleness, not enough elasticity, soft candy seepage and other problems, to improve Overall taste, improved brittleness, improved water retention

Pending Publication Date: 2021-02-26
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the hard, brittle and dry quality defects of carrageenan gum limit its application in the field of high-end candies, mainly because the carrageenan base itself is too hard and brittle to provide sufficient elasticity, chewiness and syneresis Sexuality and even lead to water seepage deterioration of gummies

Method used

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  • Preparation method of vegetable gel soft sweets
  • Preparation method of vegetable gel soft sweets
  • Preparation method of vegetable gel soft sweets

Examples

Experimental program
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Effect test

Embodiment 1

[0031] This embodiment includes the following raw materials in mass fractions: 40 parts of water, 40 parts of white granulated sugar, 60 parts of fructose syrup, 20 parts of concentrated fruit juice, 3 parts of food grade glycerin, 4 parts of κ-carrageenan, 2 parts of citric acid, citric acid 1 part of sodium, 0.25 part of dipotassium hydrogen phosphate, appropriate amount of food flavor and pigment, and deionized water.

[0032] This example is prepared according to the following steps: uniformly mix carrageenan and white sugar to obtain gum powder A, set aside, mix citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heat and dissolve completely to obtain a sour agent solution , keep warm in a water bath at 90°C; mix the fruit juice and glycerin evenly, add the sour agent solution prepared in the above steps, and mix evenly to obtain a mixed solution B for later use; after mixing the fructose syrup and 40 parts of water evenly, add the above The...

Embodiment 2

[0034] This embodiment includes the following raw materials in mass fractions: 40 parts of water, 40 parts of white granulated sugar, 60 parts of fructose syrup, 20 parts of concentrated fruit juice, 3 parts of food grade glycerin, 3.2 parts of κ-carrageenan, 2 parts of citric acid, citric acid 1 part of sodium, 0.8 part of CMC, 0.25 part of dipotassium hydrogen phosphate, appropriate amount of food flavor and pigment, and deionized water.

[0035] This example is prepared according to the following steps: mix carrageenan, CMC and white sugar evenly to obtain gum powder A, set aside, mix citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heat and dissolve to obtain a sour taste Put the sour agent solution in a 90°C water bath to keep it warm; mix the fruit juice and glycerin evenly, add the sour agent solution prepared in the above steps, and mix evenly to obtain a mixed solution B for later use; mix the fructose syrup with 40 parts of water even...

Embodiment 3

[0037] This embodiment includes the following raw materials in mass fractions: 40 parts of water, 40 parts of white granulated sugar, 60 parts of fructose syrup, 20 parts of concentrated fruit juice, 3 parts of food grade glycerin, 2.4 parts of κ-carrageenan, 2 parts of citric acid, citric acid 1 part of sodium, 1.6 parts of CMC, 0.25 parts of dipotassium hydrogen phosphate, appropriate amount of food flavor and pigment. The water in this embodiment is deionized water.

[0038]This example is prepared according to the following steps: mix carrageenan, CMC and white sugar evenly to obtain gum powder A, set aside, mix citric acid, sodium citrate, dipotassium hydrogen phosphate and 10 parts of water, heat and dissolve to obtain a sour taste Put the sour agent solution in a 90°C water bath to keep it warm; mix the fruit juice and glycerin evenly, add the sour agent solution prepared in the above steps, and mix evenly to obtain a mixed solution B for later use; mix the fructose syr...

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Abstract

The invention discloses a preparation method of vegetable gel soft sweets. The preparation method is characterized by comprising the following two steps: preparing raw materials and preparing sweets.The provided gel soft sweets are soft and juicy and have fruit-like mouthfeel. At the same time, other colloids are adopted to introduce a carrageenan base to endow the carrageenan soft sweets with ajuicy feeling, an improvement of a water-retaining property of the carrageenan soft sweets can improve the overall quality, and use and development of the carrageenan soft sweets are promoted.

Description

technical field [0001] The invention relates to the technical field of candy preparation, in particular to a preparation method of vegetable gum jelly candy. Background technique [0002] Fudge is jelly jelly, which is a translucent, soft, elastic and chewy stable gel-type candy that is condensed by a sweetener under the action of a gelling agent. High (15%-30%). According to the source of the gum base, it can be divided into animal gum and vegetable gum jelly. Although gelatin-based animal gum jelly on the market has excellent edible quality, most of its source is mammalian gelatin. , due to the impact of infectious diseases such as mad cow disease and foot-and-mouth disease, as well as the continuous consumption of the earth's living resources, the development of the food industry is increasingly inclined to replace animal-derived products with plant-derived products. [0003] Carrageenan jelly, as a large category of plant gum gel jelly products, occupies most of the ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/42A23G3/36
CPCA23G3/36A23G3/42A23V2002/00A23V2250/032A23V2250/16A23V2250/1618A23V2250/50364A23V2250/606A23V2250/61A23V2250/6406A23V2250/51088A23V2250/6412A23V2250/6416
Inventor 刘飞钟芳宋心玉陈茂深徐菲菲
Owner JIANGNAN UNIV
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