CN102726584A - Preparation method of hybrid gel candy - Google Patents
Preparation method of hybrid gel candy Download PDFInfo
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- CN102726584A CN102726584A CN2012101967696A CN201210196769A CN102726584A CN 102726584 A CN102726584 A CN 102726584A CN 2012101967696 A CN2012101967696 A CN 2012101967696A CN 201210196769 A CN201210196769 A CN 201210196769A CN 102726584 A CN102726584 A CN 102726584A
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Abstract
The invention belongs to the technical field of food, and in particular relates to a preparation method of a hybrid gel candy. The method includes the following steps of: weighing raw materials according to a proportion; mixing gelatin uniform under a temperature of 40-80DEG C, conducting standing and heat preservation for 0.5-2h for standby use; adding glucose syrup and white granulated sugar into filtered water, and carrying out sugar boiling at a temperature of 70-125DEG C so as to obtain a syrup; adding gelatin, essence, an acid solution and a pigment into the syrup respectively, mixing them uniformly and performing filtration so as to obtain a sugar solution; and injecting the sugar solution into a starch die, after molding, separating the candy therein from the starch die, then conducting drying, cooling and starch clearing, thus obtaining the hybrid gel candy. Compared with the prior art, the method of the invention strictly controls the quality of supplied materials and parameters in the production process, so that the prepared hybrid gel candy not only has good elasticity and chewiness, and is also in line with the safety and health standards. In addition, the method provided in the invention has simple process, easily controllable production process, and strictly controlled production sanitation, thus ensuring eater safety.
Description
Technical field
The invention belongs to food technology field, more particularly, the present invention relates to a kind of preparation method of mixed type gel candy.
Background technology
The Along with people's growth in the living standard, people are also improving constantly the requirement of sugar.Mixed type gel candy (being commonly called as chewing gum) since have unique flavor, profile changeable, be of high nutritive value, mouthfeel is good, chew and flexiblely can temper plurality of advantages such as oral cavity health care tooth and more and more receive people's favor.
Generally obtain its unique toughness in the mixed type gel candy through adding animal gelatin.Animal gelatin is the collagen that skin, bone, cartilage, ligament and the sarolemma etc. of animal contain, the high polymer of the high-molecular polypeptide that processing obtains after purification and elementary hydrolysis.Its protein content is up to 82%, and contains 18 seed amino acids, is a kind of desirable protein sources, has the effect of beautifying face and moistering lotion.
Along with people's is to the pay attention to day by day of health problem, and people also more and more pay close attention to food security and food hygiene.Existing method for manufacturing sugar flow process is complicated, program is many, and the sugaring cycle is long, introduces antihygienic factor on stream than being easier to, and the food additives that add are more, and cost is higher.
In view of this, necessaryly provide that a kind of flow process is simple, clean hygiene, can ensure the preparation method of the mixed type gel candy that the eater is healthy.
Summary of the invention
The objective of the invention is to:, and provide that a kind of flow process is simple, clean hygiene, can ensure the preparation method of the mixed type gel candy that the eater is healthy to the deficiency of prior art.
In order to achieve the above object, the present invention adopts following technical scheme:
A kind of preparation method of mixed type gel candy may further comprise the steps:
The first step takes by weighing raw material: glucose syrup, white granulated sugar, gelatin, pigment, essence and acid solution in the gross weight of raw material do; The shared mass fraction of glucose syrup is 30-45wt%; The shared mass fraction of white granulated sugar is 50-69wt%, and the shared mass fraction of gelatin is 0.1-3wt%, and the shared mass fraction of pigment is 0.01-0.1wt%; The shared mass fraction of essence is 0.01-0.2wt%, and the shared mass fraction of acid solution is 0.03-3wt%;
In second step, gelatin is handled: gelatin is stirred under 40-80 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 40-80 ℃, to leave standstill insulation 0.5-2h then;
In the 3rd step, dissolving is stirred off: glucose syrup and white granulated sugar are added in the filtered water, stir off down at 70-125 ℃; Obtain the syrup that pol is 80-90%, wherein, filtered water is to adopt nature water; Carry out filtering and impurity removing before the use,, filter the filter that adopts and regularly to clean to remove scale and impurity;
In the 4th step, mix: add the second step gained gelatin, essence, acid solution and pigment when syrup temp is reduced to 70-85 ℃ respectively and mix, making syrup temp is 50-80 ℃, and pol is 60-80%, filters with nylon screen, obtains liquid glucose;
In the 5th step, water mold forming: liquid glucose is injected the starch mould, after the moulding, the candy in the starch mould is separated with the starch mould, drying, cooling obtains the mixed type gel candy, sealed package behind the clear powder.Starch film is to place starch to extrude the candy required form mould, through selecting different moulds, can obtain difform mixed type gel candy.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, said acid solution of the 4th step comprises at least a in citric acid, malic acid, lactic acid and the phosphoric acid.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, said clear powder of the 5th step is meant and adopts dried compressed air to blow away the starch of candy surface.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, the candy behind the clear powder is sent into through conveyer belt and is gone up castor sugar in the sand cutting bucket that fills castor sugar.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, the candy behind the clear powder is sent into the polishing that oils in the oil drum of rolling that fills edible white oil through conveyer belt.
A kind of improvement as the preparation method of mixed type gel candy of the present invention; Said edible white oil carries out preliminary treatment before use earlier: will eat white oil and mix back heating 2-6h under 80-140 ℃ in proportion with beeswax; Be cooled to room temperature then, to remove moisture and volatility lower-molecular substance.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, said starch is cornstarch, and the moisture of said cornstarch is less than 7%.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, also added fruit juice in the syrup in the 3rd step, have fruity candy thereby make, the content of fruit juice is 1-10wt%.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, the 5th step temperature of said drying is 30-50 ℃.
As a kind of improvement of the preparation method of mixed type gel candy of the present invention, the temperature of the 5th said cooling of step is 18-28 ℃.
In addition, take out moisture and most of sugar and metal species material after the starch drying of separating after, can cycling and reutilization.
With respect to prior art; The parameter of the present invention's strict control supplied materials quality and production process; Make that the mixed type gel candy of processing not only has preferably elasticity and chewiness, outward appearance is glittering and translucent, tissue is rich in toughness, aromatic flavour, sour and sweet palatability, the appetizing, nutritious of refreshing oneself, meet the safety and Health standard simultaneously: lead content is smaller or equal to 1.0mg/Kg, and arsenic content is smaller or equal to 0.5mg/Kg; Copper content is smaller or equal to 10.0mg/Kg; The SO2 residual quantity is smaller or equal to 0.05g/Kg, and total number of bacteria is smaller or equal to 1000/g, and Escherichia coli are smaller or equal to 90/100g.In addition, flow process of the present invention is simple, and production process is easy to control, and the production health is able to strict control, thereby ensures eater's safety.
The specific embodiment
In order to make technical scheme of the present invention and beneficial effect clearer, do further explain below in conjunction with embodiment.Should be understood that specific embodiments described herein and special case only are used for explaining and describing process of the present invention, are not used for limiting spiritual category of the present invention.
Embodiment 1
A kind of preparation method of mixed type gel candy may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The amount of glucose syrup is 40wt%, and the amount of white granulated sugar is 58wt%, and the amount of gelatin is 0.1wt%; The amount of pigment is 0.05wt%, and the amount of essence is 0.05wt%, and the amount of acid solution is 0.05wt%; Wherein, acid solution is the mixed aqueous solution of citric acid and malic acid, and the mass ratio of the two is 1: 1;
In second step, gelatin is handled: gelatin is stirred under 60 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 60 ℃, to leave standstill insulation 1h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup and white granulated sugar are added in the filtered water, 100 ℃ of sugar cooks down, obtain pol and be 85% syrup;
The 4th step, syrup temp is reduced to 70 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 60 ℃, pol is 68%, filters with nylon screen, obtains liquid glucose;
In the 5th step, it is that 6% cornstarch extrudes the candy required form that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding; Candy in the starch mould is separated with the starch mould, and 40 ℃ dry down, is cooled to 20 ℃; Adopt dried compressed air to blow away the starch of candy surface; Obtain the mixed type gel candy behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then, perhaps send into the polishing that oils in the oil drum of rolling that fills edible white oil.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 3h under 120 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.After picking out waste product and substandard products qualified candy is carried out sealed package.
Embodiment 2
A kind of preparation method of mixed type gel candy may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The amount of glucose syrup is 35wt%, and the amount of white granulated sugar is 60wt%, and the amount of cider is 2wt%, and the amount of gelatin is 0.5wt%; The amount of pigment is 0.07wt%, and the amount of essence is 0.08wt%, and the amount of acid solution is 2.35wt%; Wherein, acid solution is the mixed aqueous solution of lactic acid and phosphoric acid, and the mass ratio of the two is 1: 3.
In second step, gelatin is handled: gelatin is stirred under 70 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 70 ℃, to leave standstill insulation 0.5h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, cider and white granulated sugar are added in the filtered water, stir off down at 110 ℃, obtain pol and be 80% syrup;
The 4th step, syrup temp is reduced to 80 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 80 ℃, pol is 76%, filters with nylon screen, obtains liquid glucose;
In the 5th step, it is that 5% cornstarch extrudes the candy required form that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding; Candy in the starch mould is separated with the starch mould, and 35 ℃ dry down, is cooled to 25 ℃; Adopt dried compressed air to blow away the starch of candy surface; Obtain the mixed type gel candy behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then, perhaps send into the polishing that oils in the oil drum of rolling that fills edible white oil.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 4h under 100 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.After picking out waste product and substandard products qualified candy is carried out sealed package.
Embodiment 3
A kind of preparation method of mixed type gel candy may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The amount of glucose syrup is 32wt%, and the amount of white granulated sugar is 62wt%, and the amount of orange juice is 4wt%, and the amount of gelatin is 0.5wt%; The amount of pigment is 0.07wt%, and the amount of essence is 0.08wt%, and the amount of acid solution is 1.35wt%; Wherein, acid solution is the mixed aqueous solution of lactic acid and malic acid, and the mass ratio of the two is 1: 2;
In second step, gelatin is handled: gelatin is stirred under 50 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 50 ℃, to leave standstill insulation 1.5h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, orange juice and white granulated sugar are added in the filtered water, stir off down at 90 ℃, obtain pol and be 82% syrup;
The 4th step, syrup temp is reduced to 75 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 75 ℃, pol is 72%, filters with nylon screen, obtains liquid glucose;
In the 5th step, it is that 5% cornstarch extrudes the candy required form that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding; Candy in the starch mould is separated with the starch mould, and 37 ℃ dry down, is cooled to 22 ℃; Adopt dried compressed air to blow away the starch of candy surface; Obtain the mixed type gel candy behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then, perhaps send into the polishing that oils in the oil drum of rolling that fills edible white oil.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 2h under 130 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.After picking out waste product and substandard products qualified candy is carried out sealed package.
Embodiment 4
A kind of preparation method of mixed type gel candy may further comprise the steps:
The first step takes by weighing raw material, in the gross weight of raw material does, by mass percentage; The amount of glucose syrup is 42wt%, and the amount of white granulated sugar is 50wt%, and the amount of grape juice is 6wt%, and the amount of gelatin is 0.3wt%; The amount of pigment is 0.07wt%, and the amount of essence is 0.08wt%, and the amount of acid solution is 1.55wt%; Wherein, acid solution is the mixed aqueous solution of lactic acid, citric acid, lactic acid and malic acid, and four mass ratio is 1: 1: 1: 1.
In second step, gelatin is handled: gelatin is stirred under 80 ℃, do not have agglomerating caking phenomenon, form the homogeneous glue, it is for use under 80 ℃, to leave standstill insulation 1h then;
The 3rd step, running water is carried out filtering and impurity removing handle, then glucose syrup, kiwi-fruit juice and white granulated sugar are added in the filtered water, stir off down at 85 ℃, obtain pol and be 88% syrup;
The 4th step, syrup temp is reduced to 55 ℃, add the second step gained gelatin, essence, acid solution and pigment respectively and mix, making syrup temp is 55 ℃, pol is 78%, filters with nylon screen, obtains liquid glucose;
In the 5th step, it is that 5% cornstarch extrudes the candy required form that mould is placed moisture, then liquid glucose is injected the starch mould; After the moulding; Candy in the starch mould is separated with the starch mould, and 32 ℃ dry down, is cooled to 18 ℃; Adopt dried compressed air to blow away the starch of candy surface; Obtain the mixed type gel candy behind the clear powder, the candy behind the clear powder is sent into through conveyer belt gone up castor sugar in the sand cutting bucket that fills castor sugar then, perhaps send into the polishing that oils in the oil drum of rolling that fills edible white oil.To eat white oil and need carry out preliminary treatment: will eat white oil and mix back heating 5h under 105 ℃ in proportion, and be cooled to room temperature then, to remove moisture and volatility lower-molecular substance with beeswax.After picking out waste product and substandard products qualified candy is carried out sealed package.
When receiving raw material, need to check whether raw material clean, health, pollution-free, will not adopt underproof raw material.
In addition, take out moisture and most of sugar and metal species material after the starch drying of separating after, can cycling and reutilization.
With respect to prior art, the parameter of the present invention's strict control supplied materials quality and production process makes the mixed type gel candy of processing not only have elasticity and chewiness preferably; Meet the safety and Health standard simultaneously: lead content is smaller or equal to 1.0mg/Kg; Arsenic content is smaller or equal to 0.5mg/Kg, and copper content is smaller or equal to 10.0mg/Kg, and the SO2 residual quantity is smaller or equal to 0.05g/Kg; Total number of bacteria is smaller or equal to 1000/g, and Escherichia coli are smaller or equal to 90/100g.In addition, flow process of the present invention is simple, and production process is easy to control, and the production health is able to strict control, thereby ensures eater's safety.
According to the announcement and the instruction of above-mentioned specification, those skilled in the art in the invention can also change and revise above-mentioned embodiment.Therefore, the specific embodiment that discloses and describe above the present invention is not limited to also should fall in the protection domain of claim of the present invention modifications more of the present invention and change.In addition, although used some specific terms in this specification, these terms are explanation for ease just, the present invention is not constituted any restriction.
Claims (10)
1. the preparation method of a mixed type gel candy is characterized in that, may further comprise the steps:
The first step takes by weighing raw material: glucose syrup, white granulated sugar, gelatin, pigment, essence and acid solution in the gross weight of raw material do; The shared mass fraction of glucose syrup is 30-45wt%; The shared mass fraction of white granulated sugar is 50-69wt%, and the shared mass fraction of gelatin is 0.1-3wt%, and the shared mass fraction of pigment is 0.01-0.1wt%; The shared mass fraction of essence is 0.01-0.2wt%, and the shared mass fraction of acid solution is 0.03-3wt%;
In second step, gelatin is handled: gelatin is stirred under 40-80 ℃, and it is for use under 40-80 ℃, to leave standstill insulation 0.5-2h then;
In the 3rd step, dissolving is stirred off: glucose syrup and white granulated sugar are added in the filtered water, stir off down at 70-125 ℃, obtain the syrup that pol is 80-90%;
In the 4th step, mix: add the second step gained gelatin, essence, acid solution and pigment when syrup temp is reduced to 70-85 ℃ respectively, mix, making syrup temp is 50-80 ℃, and pol is 60-80%, filters, and obtains liquid glucose;
In the 5th step, water mold forming: liquid glucose is injected the starch mould, after the moulding, the candy in the starch mould is separated with the starch mould, drying, cooling obtains the mixed type gel candy behind the clear powder.
2. the preparation method of mixed type gel candy according to claim 1 is characterized in that: the 4th step, said acid solution comprised at least a in citric acid, malic acid, lactic acid and the phosphoric acid.
3. the preparation method of mixed type gel candy according to claim 1 is characterized in that: said clear powder of the 5th step is meant and adopts dried compressed air to blow away the starch of candy surface.
4. the preparation method of mixed type gel candy according to claim 3 is characterized in that: the candy behind the clear powder is sent into through conveyer belt and is gone up castor sugar in the sand cutting bucket that fills castor sugar.
5. the preparation method of mixed type gel candy according to claim 3 is characterized in that: the candy behind the clear powder is sent into the polishing that oils in the oil drum of rolling that fills edible white oil through conveyer belt.
6. the preparation method of mixed type gel candy according to claim 5 is characterized in that: said edible white oil carries out preliminary treatment before use earlier: will eat white oil and mix back heating 2-6h under 80-140 ℃ in proportion with beeswax, and be cooled to room temperature then.
7. the preparation method of mixed type gel candy according to claim 1 is characterized in that: said starch is cornstarch, and the moisture of said cornstarch is less than 7%.
8. the preparation method of mixed type gel candy according to claim 1 is characterized in that: also added fruit juice in the syrup in the 3rd step.
9. the preparation method of mixed type gel candy according to claim 1 is characterized in that: the 5th step temperature of said drying is 30-50 ℃.
10. the preparation method of mixed type gel candy according to claim 1 is characterized in that: the temperature of the 5th said cooling of step is 18-28 ℃.
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103478385A (en) * | 2013-09-26 | 2014-01-01 | 广西嘉进药业有限公司 | Soft sweet comprising ganodorma lucidum and collagen and preparation method of soft sweet |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN105994915A (en) * | 2016-06-24 | 2016-10-12 | 福建好来屋食品工业有限公司 | Soft sweets containing carrot extracts and preparation method of soft sweets |
| CN106035962A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Orchid lollipop and preparation method thereof |
| CN106035961A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Ferment jelly drops and preparation method thereof |
| CN106070987A (en) * | 2016-06-24 | 2016-11-09 | 福建好来屋食品工业有限公司 | A kind of corn extract is the soft sweet of raw material |
| CN106173144A (en) * | 2016-07-03 | 2016-12-07 | 福建好来屋食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae gel candy and preparation method thereof |
| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
| CN107897466A (en) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | A kind of antarctic krill oil interlayer type gel candy and preparation method thereof |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
| CN108813072A (en) * | 2018-06-06 | 2018-11-16 | 广州富诺健康科技股份有限公司 | Newborn mineral salt DHA gel soft candy and its manufacturing method |
| CN109275769A (en) * | 2018-10-18 | 2019-01-29 | 江西师范大学 | A kind of production method of isinglass cotton candy |
| CN110150439A (en) * | 2019-07-02 | 2019-08-23 | 中盐工程技术研究院有限公司 | A kind of gel candy and preparation method thereof of blueberry taste |
| CN114287499A (en) * | 2021-12-13 | 2022-04-08 | 上海渼天芳香医药科技有限公司 | Gel candy and preparation method thereof |
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| CN103478385A (en) * | 2013-09-26 | 2014-01-01 | 广西嘉进药业有限公司 | Soft sweet comprising ganodorma lucidum and collagen and preparation method of soft sweet |
| CN103749924A (en) * | 2014-01-11 | 2014-04-30 | 岑柳卿 | Production technology of moringa candy |
| CN106070987A (en) * | 2016-06-24 | 2016-11-09 | 福建好来屋食品工业有限公司 | A kind of corn extract is the soft sweet of raw material |
| CN105994915A (en) * | 2016-06-24 | 2016-10-12 | 福建好来屋食品工业有限公司 | Soft sweets containing carrot extracts and preparation method of soft sweets |
| CN106173144A (en) * | 2016-07-03 | 2016-12-07 | 福建好来屋食品工业有限公司 | A kind of Rhizoma Steudnerae Henryanae gel candy and preparation method thereof |
| CN106035961A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Ferment jelly drops and preparation method thereof |
| CN106035962A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Orchid lollipop and preparation method thereof |
| CN107751521A (en) * | 2017-10-21 | 2018-03-06 | 东莞市金旺食品有限公司 | A kind of hamburger chewing gum and preparation method thereof |
| CN107897466A (en) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | A kind of antarctic krill oil interlayer type gel candy and preparation method thereof |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
| CN108813072A (en) * | 2018-06-06 | 2018-11-16 | 广州富诺健康科技股份有限公司 | Newborn mineral salt DHA gel soft candy and its manufacturing method |
| CN108813072B (en) * | 2018-06-06 | 2021-12-17 | 富诺健康股份有限公司 | Milk mineral salt DHA gel soft candy and preparation method thereof |
| CN109275769A (en) * | 2018-10-18 | 2019-01-29 | 江西师范大学 | A kind of production method of isinglass cotton candy |
| CN110150439A (en) * | 2019-07-02 | 2019-08-23 | 中盐工程技术研究院有限公司 | A kind of gel candy and preparation method thereof of blueberry taste |
| CN114287499A (en) * | 2021-12-13 | 2022-04-08 | 上海渼天芳香医药科技有限公司 | Gel candy and preparation method thereof |
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