CN104770557B - Sandwich soft sweets of donkey-hide gelatin and preparation method thereof - Google Patents
Sandwich soft sweets of donkey-hide gelatin and preparation method thereof Download PDFInfo
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Abstract
The present invention relates to sandwich soft sweets of a kind of donkey-hide gelatin and preparation method thereof, the sandwich soft sweets of donkey-hide gelatin are by outer layer gel and sandwich form, it is sandwich to account for the 10~22% of whole grain soft sweets weight, it is sandwich containing donkey-hide gelatin or/and donkey-hide gelatin oligopeptide, the donkey-hide gelatin or/and donkey-hide gelatin oligopeptide account for the 0.1%~1.8% of whole grain soft sweets weight；The outer layer gel contains 47~52 parts of malt syrup, 25~29 parts of white granulated sugar, 22~26 parts of powdered glucose, 2.6~3.4 parts of pectin, 1.6~2 parts of sodium citrate, 0.32~0.46 part of lactic acid, 0.25~0.33 part of essence.Donkey-hide gelatin outer layer of the present invention is faint yellow sub-translucent, sandwich tempting with typical fruit color and luster, color, the bright flexible and chewiness of sugared body.Donkey-hide gelatin and pectin are boiled respectively in preparation method, avoid the phenomenon easily with air floatation when boiling jointly, sandwich to float or sink, appearance is more attractive.
Description
Technical field
The present invention relates to a kind of soft sweets and preparation method thereof, more particularly to a kind of sandwich soft sweets of donkey-hide gelatin and its preparation side
Method, belongs to food service industry, candy manufacture manufacture field.
Background technology
Donkey-hide gelatin sweet and neutral, its function are mainly enriched blood enriching yin, are moisturized, are stopped blooding, and same ginseng, pilose antler are simultaneously known as that " nourishing three is big
It is precious ".According to modern pharmacology research, have and enrich blood, improve immunity, anti-oxidant and other effects.Donkey-hide gelatin is famous early in the Eastern Han Dynasty
Medical works《Sheng Nong's herbal classic》In be just listed in " top grade ", and record " long term usage QI invigorating is made light of one's life by commiting suicide ".What the Ministry of Public Health announced《On into
The notice of one step specification healthy food material management》In, it is both food and medicine, i.e. " integration of drinking and medicinal herbs " that donkey-hide gelatin, which is classified as, thing
Name of an article list.As medicine, its effect obtains the consistent accreditation of consumer to donkey-hide gelatin, contains donkey-hide gelatin in recipe of largely enriching blood, but make
Donkey-hide gelatin is not added to also the product that sandwich soft sweets are produced in soft sweets for food.
Donkey-hide gelatin oligopeptide (small molecule donkey-hide gelatin) is obtained using donkey-hide gelatin as raw material through enzymatic isolation method, and main component is (opposite to divide for peptide
Protonatomic mass is in below 1000u) material.Small molecule donkey-hide gelatin technique has been applied for a patent at present, the patent No.
ZL201110450564.1 (small molecule donkey-hide gelatin technique patent).Molecule donkey-hide gelatin has dissolubility good, and bioavilability is high, anti-oxidant
The characteristics such as ability is strong.
Gel candy is the candy containing one or more gelling agents, also referred to as soft sweets, with chewing property is good, has bite, does not stick
Tooth, be not easy the features such as decayed tooth, and sugariness is low, heat is low, is liked by consumer very much.The gelling agent majority in soft sweets contains at present
Gelatin, but gelatin is in production there may be security risk, to eliminate doubt of the consumer to soft sweets security, donkey-hide gelatin of the present invention
Sandwich soft sweets are pectin using gelling agent.Pectin is a kind of acidic polysaccharose material, the day being mainly polymerized by galacturonic acid
Right high-molecular compound, is a kind of natural plant gum, edible safety.Pectin is more to be extracted from plant pericarp, is a kind of soluble dietary
Fiber, be not absorbed by the body utilization, and having improves constipation, promotes intestines peristalsis, adsorbs enteral miscellaneous bacteria and toxin and other effects.It is made
The soft sweets prepared for gelling agent have the characteristics that soft texture, structure are fine and smooth, mouthfeel is frank, shelf life is long.
The basic composition of gel candy is carbohydrate, gelling agent, spices and moisture etc., and the texture characteristic of gel candy depends on
In type and ratio containing gelling agent, the concentration and viscosity of syrup are formed, the water content and moisture distribution state of product and each
The species and proportioning of constituent content.Different process conditions and operating procedure also result in the mouthfeel of gel candy, color and luster, bullet
Property, transparency etc. have larger difference.Gel candy color and luster currently on the market, elasticity, mouthfeel are different, and do not have donkey-hide gelatin folder also
The gel candy of the heart, how to be made quality and the sandwich soft sweets of the preferable donkey-hide gelatin of appearance be this area research staff to be solved one
A technical barrier.
The content of the invention
The technical problem to be solved in the present invention is to provide the preferable donkey-hide gelatin folder such as a kind of mouthfeel, color and luster, elasticity, transparency
Soft-hearted sugar.
A kind of sandwich soft sweets of donkey-hide gelatin of the present invention, by outer layer gel and it is sandwich form, it is sandwich account for whole grain soft sweets weight 10~
22%, it is sandwich containing donkey-hide gelatin or/and donkey-hide gelatin oligopeptide, the donkey-hide gelatin or/and donkey-hide gelatin oligopeptide account for the 0.1% of whole grain soft sweets weight
~1.8%；The outer layer gel contains the component of following parts by weight：47~52 parts of malt syrup, 25~29 parts of white granulated sugar, grape
22~26 parts of Icing Sugar, 2.6~3.4 parts of pectin, 1.6~2 parts of sodium citrate, 0.32~0.46 part of lactic acid, essence 0.25~0.33
Part.
Further, the sandwich soft sweets of donkey-hide gelatin of the invention, wherein the sandwich component containing following parts by weight：Maltose
18~27 parts of 52~60 parts of slurry, 10~15 parts of white granulated sugar, 25~30 parts of powdered glucose, inspissated juice or concentrated fruit pulp or plant carry
Take 0.7~1.3 part of 4~7 parts of thing, donkey-hide gelatin or donkey-hide gelatin oligopeptide, 1.1~1.4 parts of pectin, 0.6~1 part of acetate starch, tart flavour
4~7 parts of agent.
The sandwich soft sweets of donkey-hide gelatin of the present invention, wherein more preferably described inspissated juice, concentrated fruit pulp or plant extracts are (with original
Fruit juice meter) proportion of whole grain soft sweets is accounted for higher than 4%.
The sandwich soft sweets of donkey-hide gelatin of the present invention, wherein the acid is sodium citrate, or compounding lactic acid, citric acid, apple
One or more in tartaric acid, tartaric acid, fumaric acid.
Found in the sandwich gum center trial-manufacturing process of donkey-hide gelatin, when donkey-hide gelatin or donkey-hide gelatin oligopeptide and pectin boil jointly, meeting
The gelation of pectin is reduced, increases sandwich solution viscosity, and produces sandwich solution and air floatation phenomenon, makes soluble solid
Measured value has large error with actual value, causes sandwich solution and outer layer gel solution density to have error, causes on gum center
Floating or sinking, influences product quality and beauty.For the problem, sandwich raw material is first boiled appropriate level by the present invention, then is added
Enter the donkey-hide gelatin after boiling or donkey-hide gelatin oligopeptide solution, so as to reduce the influence of donkey-hide gelatin or donkey-hide gelatin oligopeptide to sandwich solution, reduce
The emulsion of sandwich solution, so as to get the sandwich of the sandwich soft sweets of donkey-hide gelatin be not in floating or sinkage, have fine
Product quality and aesthetics.
Therefore, the invention further relates to the method for preparing the sandwich soft sweets of above-mentioned donkey-hide gelatin, comprise the following steps：
(1) pectin solution is prepared：
Prepare outer layer gel pectin solution：By component sodium citrate contained by outer layer gel, soluble in water to obtain sodium citrate molten
Liquid, pectin and glucose are uniformly mixed, and are slowly added into 80 DEG C~90 DEG C of hot water, and stirring, heating is boiled, and add lemon
Acid sodium solution adjusts pH 3.6~5, keeps the temperature to pectin and is completely dissolved, and filters, obtains outer layer gel pectin solution；
Prepare sandwich pectin solution：Acidic flavoring agent solution is obtained by sandwich contained component acid is soluble in water, by pectin and
Glucose is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of hot water, and stirring, heating is boiled, and is added acidic flavoring agent solution and is adjusted
PH is kept the temperature to pectin and is completely dissolved 3.6~5, is filtered, is obtained sandwich pectin solution；
(2) outer layer gel (also referred to as " cladding ") is prepared：The malt syrup of aforementioned proportion, white granulated sugar, glucose and water are mixed
Close, after white granulated sugar all dissolves, stir, boil, add outer layer gel pectin solution prepared by step (1), use sodium citrate
Solution, newborn acid for adjusting pH are 3.0~3.2, and infusion to soluble solid is 75%~77%；
(3) donkey-hide gelatin is boiled：Colla Corii Asini be crushed into 60 mesh sieves or donkey-hide gelatin oligopeptide is crossed into 80 mesh sieves, be added to the Huang boiled
In wine or water, boil to soluble solid 70%~76%；
(4) prepare sandwich：The malt syrup of aforementioned proportion, white granulated sugar, powdered glucose and water are mixed, white granulated sugar is treated in heating
After all dissolving, stir, boil, add the sandwich pectin solution that 40% acetate starch solution, step (1) obtain, boil to
Soluble solid adds inspissated juice, concentrated fruit pulp or plant extracts 76%~79%, and adjusting pH with acid exists
3.0~3.2, donkey-hide gelatin solution or donkey-hide gelatin oligopeptide that step (3) has boiled are added, after addition essence, pigment are allocated, is endured
Boil to soluble solid 75%~77%；
(5) cast molding：The cast of sandwich soft sweets is transported to by the step boiled (2) outer layer gel and step (4) are sandwich
In forming machine conservation tank, 85 DEG C~90 DEG C insulations, commissioning device makes sandwich capacity, and moulding process uses starch 10%~22%
Pressing mold is molded；
(6) it is dry：Soft sweets drying carries out in drying shed；
(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, sift out soft sweets, it is unnecessary to remove
After starch, be added in polishing machine, add anti-sticking burnishing oil, after polishing to obtain the final product.
In the method for the present invention, when step (2) prepares outer layer gel solution, add the amount of water not specially require, meet original
Material is completely dissolved.General dissolved soluble solid is 62%~72%, malt syrup soluble solid 75%,
White granulated sugar solid content is 99% and powdered glucose soluble solid is 86% or so.
The method of the present invention, wherein it is preferred that pectin and glucose are according to mass ratio 1 in the step (1):The mixing of 1 ratio is equal
It is even.The additive amount of glucose is the sub-fraction of glucose dispensing, in order to promote to dissolve and prevent pectin in course of dissolution
Lump, glucose addition is the 10%~16% of total glucose amount in outer layer gel, and sandwich middle glucose addition is grape
The 3%~6% of sugar amount.
The method of the present invention, wherein it is preferred that the mass ratio 1 of pectin and hot water in the step (1):10~1:8.
The method of the present invention, wherein the matter of gelatin powder or donkey-hide gelatin oligopeptide powder and yellow rice wine or water preferably in the step (3)
It is 1 to measure volume ratio:1.
The method of the present invention, wherein it is preferred that humidity 30%~55%, drying temperature 30 in drying shed in the step (6)
DEG C~40 DEG C, drying time 48h~72h.
The method of the present invention, wherein it is preferred that anti-sticking burnishing oil additional proportion is the 0.8% of soft sweets weight in the step (7)
~1.4%.
The sandwich soft sweets of donkey-hide gelatin of the present invention, sandwich contains donkey-hide gelatin component, full of nutrition.And containing approrpiate wts than it is each
Raw material components, outer layer is faint yellow sub-translucent, sandwich tempting with typical fruit color and luster, color, the bright flexible and nozzle of sugared body
Chewing property.The preparation method of the sandwich soft sweets of donkey-hide gelatin of the present invention includes preparing pectin solution, prepares outer layer gel, boil donkey-hide gelatin, prepare
Sandwich, cast molding and etc., it not only ensure that the qualities such as the transparency, elasticity, mouthfeel of soft sweets, more have soft sweets good
Appearance, is not in the common sandwich floating of existing sandwich soft sweets or sinkage.
Embodiment
Make in more detail with test data, the technical characteristic above-mentioned and other to the present invention and advantage with reference to embodiments
Explanation.
Embodiment 1
The sandwich soft sweets of blue berry flavor donkey-hide gelatin are in terms of producing 100Kg soft sweets, and outer layer gel accounts for 84%, and sandwich to account for 16%, donkey-hide gelatin contains
The amount of having 0.7%.
(1) pectin solution is prepared：
Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by sodium citrate is soluble in water, mass fraction is
25%, 2.34Kg pectin and 2.34Kg glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, pectin and water
Mass ratio 1:10 or so, stirring, heating is boiled 1~2 minute, is added sodium citrate solution and is adjusted pH 3.6~5, insulation is extremely
Pectin is completely dissolved, and is crossed 80 mesh filter screens, is obtained outer layer gel pectin solution.
Prepare sandwich pectin solution：Sodium citrate solution, mass fraction are obtained by sandwich contained sodium citrate is soluble in water
For 25%, by 0.21Kg pectin and 0.21Kg glucose in mass ratio 1:1 is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of heat
In water, the mass ratio 1 of pectin and water:10 or so, stirring, heating is boiled 1~2 minute, is added sodium citrate solution adjusting pH and is existed
3.6~5, keep the temperature to pectin and be completely dissolved, cross 80 mesh filter screens, obtain sandwich pectin solution；
3.8Kg pectin and 3.8Kg glucose are uniformly mixed, are slowly added into 16Kg boiling water, it is molten to add sodium citrate
Liquid adjusts pH 3.6~5, keeps the temperature to the complete rehydration of pectin.
(2) 84Kg outer layer gels are boiled：42.4Kg malt syrups, 21.6Kg white granulated sugars, 18.3Kg powdered glucoses, water are mixed
Close, after white granulated sugar all dissolves, stir, boil, outer layer gel pectin solution prepared by step (1) is added, with 25% lemon
Acid sodium solution, newborn acid for adjusting pH are 3.2, and infusion to soluble solid is 76%~77%.
(3) donkey-hide gelatin is boiled：0.7Kg Colla Corii Asinis be crushed into 60 mesh sieves, and according to mass volume ratio 1:1 is added to what is boiled
In yellow rice wine, boil to soluble solid 70%~74%.
(4) it is sandwich to prepare 16Kg：9.1Kg malt syrups, 2.1Kg white granulated sugars, 4.43Kg powdered glucoses, water are mixed, treated
After white granulated sugar all dissolves, stir, boil, add 40% converted starch solution of 0.38Kg, sandwich pectin prepared by step (1)
Solution, boils to soluble solid 76%~79%, adds 2.87Kg blueberry concentrated juices, molten with 25% sodium citrate
Liquid, malic acid solution, citric acid solution adjust pH 3.0~3.2, add the donkey-hide gelatin that step (3) boils, addition blueberry flavor,
After pigment is allocated, infusion to soluble solid is 75%~77%.
(5) by the outer layer gel boiled and it is sandwich be transported in sandwich soft sweets casting equipment conservation tank, 85 DEG C~90 DEG C
Insulation, commissioning device make sandwich capacity 16%, starch mold forming of casting.
(6) it is dry：Soft sweets drying carries out in drying shed, humidity 30%~55% in drying shed, and drying temperature is 30 DEG C
~40 DEG C, drying time 48h-72h.
(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, sift out soft sweets, it is unnecessary to remove
After starch, it is added in polishing machine, adds anti-sticking burnishing oil, after polishing to obtain the final product, burnishing oil additional proportion is soft sweets weight
0.8%.
Embodiment 2
The orange sandwich soft sweets of taste donkey-hide gelatin are in terms of producing 100Kg soft sweets, and outer layer gel accounts for 83%, and sandwich to account for 17%, donkey-hide gelatin contains
Amount 1.4%.
(1) pectin solution is prepared：
Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by sodium citrate is soluble in water, mass fraction is
50%, 2.42Kg pectin and 2.42Kg glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, pectin and water
Mass ratio 1:10 or so, stirring, heating is boiled 1~2 minute, is added sodium citrate solution and is adjusted pH 3.6~5, insulation is extremely
Pectin is completely dissolved, and is crossed 80 mesh filter screens, is obtained outer layer gel pectin solution.
Prepare sandwich pectin solution：Malic acid solution is obtained by malic acid is soluble in water, concentration is that mass fraction is 40%,
By 0.2Kg pectin and 0.2Kg glucose in mass ratio 1:1 is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of hot water, pectin
With the mass ratio 1 of water:10 or so, stirring, heating is boiled 1~2 minute, is added malic acid solution and is adjusted pH 3.6~5, insulation
It is completely dissolved to pectin, crosses 80 mesh filter screens, obtain sandwich pectin solution；
(2) 83Kg outer layers gel is boiled by 40.47Kg malt syrups, 23.87Kg white granulated sugars, 20.2Kg glucose and appropriate
Water mixes, and after white granulated sugar all dissolves, stirs, boils, and outer layer gel pectin solution prepared by step (1) is added, with 25%
Sodium citrate solution, newborn acid for adjusting pH are 3.2, and infusion to soluble solid is 76%~77%.
(3) donkey-hide gelatin is boiled：1.4Kg Colla Corii Asinis be crushed into 60 mesh sieves, and according to mass volume ratio 1:1 is added to what is boiled
In yellow rice wine, boil to soluble solid 70%~74%.
(4) boil 17Kg it is sandwich by 9.42Kg malt syrups, 2.21Kg white granulated sugars, 4.7Kg powdered glucoses, water mix, add
Heat is stirred, boiled after white granulated sugar all dissolves, and 40% converted starch solution of addition 0.425Kg, step (1) prepare sandwich
Pectin solution, boils to soluble solid 76%~79%, 3.05Kg orange taste concentrated fruit pulps is added, with 25% sodium citrate
Solution, malic acid, winestone acid for adjusting pH add the donkey-hide gelatin that step (3) boils 3.0~3.2, the savory essence of addition orange, pigment into
After row allotment, infusion to soluble solid is 75%~77%.
(5) by the outer layer gel boiled and it is sandwich be transported in sandwich soft sweets casting equipment conservation tank, 85 DEG C~90 DEG C
Insulation, commissioning device make sandwich capacity 17%, starch mold forming of casting.
(6) it is dry：Soft sweets drying carries out in drying shed, humidity 30%~55% in drying shed, and drying temperature is 30 DEG C
~40 DEG C, drying time 48h-72h.
(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, sift out soft sweets, it is unnecessary to remove
After starch, it is added in polishing machine, adds anti-sticking burnishing oil, after polishing to obtain the final product, burnishing oil additional proportion is soft sweets weight
1.4%.
Embodiment 3
The sandwich soft sweets of red-jujube flavor donkey-hide gelatin are in terms of producing 100Kg soft sweets, and outer layer gel accounts for 87%, and sandwich to account for 13%, donkey-hide gelatin contains
The amount of having 1%.
(1) pectin solution is prepared：
Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by sodium citrate is soluble in water, mass fraction is
50%, 2.36Kg pectin and 2.36Kg glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, pectin and water
Mass ratio 1:10 or so, stirring, heating is boiled 1~2 minute, is added sodium citrate solution and is adjusted pH 3.6~5, insulation is extremely
Pectin is completely dissolved, and is crossed 80 mesh filter screens, is obtained outer layer gel pectin solution.
Prepare sandwich pectin solution：Sodium citrate solution is obtained by tartaric acid is soluble in water, and mass fraction 40% will
0.22Kg pectin and 0.22Kg glucose in mass ratio 1:1 is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of hot water, pectin
With the mass ratio 1 of water:4 or so, stirring, heating is boiled 1~2 minute, is added tartaric acid solution and is adjusted pH 3.6~5, insulation is extremely
Pectin is completely dissolved, and is crossed 80 mesh filter screens, is obtained sandwich pectin solution；
(2) 87Kg outer layers gel is boiled to mix 43Kg malt syrups, 22.5Kg white granulated sugars, 21.3Kg powdered glucoses, water,
After white granulated sugar all dissolves, stir, boil, outer layer gel pectin solution prepared by step (1) is added, with 25% sodium citrate
Solution, newborn acid for adjusting pH are 3.2, and infusion to soluble solid is 76%~77%.
(3) 1Kg Colla Corii Asinis be crushed into 60 mesh sieves, and according to mass volume ratio 1:1 is added in the yellow rice wine boiled, boils
To soluble solid 70%~74%.
(4) prepare that 13Kg is sandwich mixes 7.16Kg malt syrups, 1.62Kg white granulated sugars, 3.58Kg glucose and suitable quantity of water
Close, after white granulated sugar all dissolves, stir, boil, 40% converted starch solution of addition 0.41Kg, step (1) prepare sandwich
Pectin solution, boils to soluble solid 76%~79%, adds 0.9Kg red date extracts, molten with 25% sodium citrate
Liquid, citric acid solution adjust pH 3.0~3.2, add the donkey-hide gelatin that step (3) boils, and addition Red jujube flavor, pigment are allocated
Afterwards, infusion to soluble solid 75%~77%.
(5) by the outer layer gel boiled and it is sandwich be transported in sandwich soft sweets casting equipment conservation tank, 85 DEG C~90 DEG C
Insulation, commissioning device make sandwich capacity 13%, starch mold forming of casting.
(6) it is dry：Soft sweets drying carries out in drying shed, humidity 30%~55% in drying shed, and drying temperature is 30 DEG C
~40 DEG C, drying time 48h-72h.
(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, sift out soft sweets, it is unnecessary to remove
After starch, it is added in polishing machine, adds anti-sticking burnishing oil, after polishing to obtain the final product, burnishing oil additional proportion is soft sweets weight
1.0%.
Embodiment 4
The sandwich soft sweets of blue berry flavor donkey-hide gelatin are in terms of producing 100Kg soft sweets, and outer layer gel accounts for 85%, and sandwich to account for 15%, donkey-hide gelatin is low
Poly- peptide amount 0.8%.
(1) pectin solution is prepared
Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by sodium citrate is soluble in water, mass fraction is
50%, 2.31Kg pectin and 2.31Kg glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, pectin and water
Mass ratio 1:10 or so, stirring, heating is boiled 1~2 minute, is added sodium citrate solution and is adjusted pH 3.6~5, insulation is extremely
Pectin is completely dissolved, and is crossed 80 mesh filter screens, is obtained outer layer gel pectin solution.
Prepare sandwich pectin solution：Lactate-Citrate solution is obtained by lactic acid and citric acid are soluble in water, mass fraction breast
Acid 40%, citric acid 50%, by 0.22Kg pectin and 0.22Kg glucose in mass ratio 1:1 is uniformly mixed, and is slowly added into 80
DEG C~90 DEG C of hot water in, the mass ratio 1 of pectin and water:10 or so, stirring, heating is boiled 1~2 minute, adds lactic acid-lemon
Acid solution adjusts pH 3.6~5, keeps the temperature to pectin and is completely dissolved, and crosses 80 mesh filter screens, obtains sandwich pectin solution；
(2) 85Kg outer layers gel is boiled to mix 42.1Kg malt syrups, 23.8Kg white granulated sugars, 19.8Kg powdered glucoses, water
Close, after white granulated sugar all dissolves, stir, boil, outer layer gel pectin solution prepared by step (1) is added, with 25% lemon
Acid sodium solution, newborn acid for adjusting pH are 3.2, and infusion to soluble solid is 76%~77%.
(3) 0.8Kg donkey-hide gelatin oligopeptide powder is crossed into 80 mesh sieves, and according to mass volume ratio 1:1 is added in boiling water, boil to
Soluble solid is 70%~74%.
(4) preparation 15Kg is sandwich mixes 8.35Kg malt syrups, 1.84Kg white granulated sugars, 3.88Kg powdered glucoses, water, treats
After white granulated sugar all dissolves, stir, boil, add 40% converted starch solution of 0.325Kg, the sandwich pectin that step (1) boils
Solution, boils to soluble solid 76%~79%, adds 0.8Kg blueberry extracts (anthocyanidin content >=25%), uses
25% sodium citrate solution, citric acid solution adjust pH 3.0~3.2, add the donkey-hide gelatin oligopeptide that step (3) boils, addition
After blueberry flavor is allocated, infusion to soluble solid is 75%~77%.
(5) by the outer layer gel boiled and it is sandwich be transported in sandwich soft sweets casting equipment conservation tank, 85 DEG C~90 DEG C
Insulation, commissioning device make sandwich capacity 13%, starch mold forming of casting.
(6) it is dry：Soft sweets drying carries out in drying shed, humidity 30%~55% in drying shed, and drying temperature is 30 DEG C
~40 DEG C, drying time 48h-72h.
(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, sift out soft sweets, it is unnecessary to remove
After starch, it is added in polishing machine, adds anti-sticking burnishing oil, after polishing to obtain the final product, burnishing oil additional proportion is soft sweets weight
1.2%.
Test example：
Found during enlarged experiment prepares product, the sandwich soft sweets of donkey-hide gelatin can be sandwich not placed in the middle, and early period, product can go out
Now sink, later product floats, and sandwich middle cohesion there are minute bubbles, causes product sandwich not placed in the middle, or even sandwich stream occur
Go out to cause the underproof phenomenon of product.
By analyzing product section, (1) product is more in casting sandwich sinking at initial stage, and phase floating is more after pouring,
There is bubble in sandwich, (2) are sandwich not to form gel in flow-like, and is not bound with into one in sandwich in outer layer gel
Body, but there is sandwich passage.
The reason for causing such phenomenon to inquire into, devise following pilot plant test：
Exemplified by preparing the sandwich solution of blueberry, 200Kg soft sweets samples are manufactured experimently in experiment every time.
It is sandwich to prepare 32Kg：18.2Kg malt syrups, 4.2Kg white granulated sugars, 8.86Kg glucose and suitable quantity of water are mixed, treated
After white granulated sugar all dissolves, stir, boil, add 40% converted starch solution of 0.76Kg, sandwich pectin prepared by step (1)
Solution, boils to soluble solid 76%~79%, adds 5.74Kg blueberry concentrated juices, molten with 25% sodium citrate
Liquid, malic acid solution, citric acid solution adjust pH 3.0~3.2, and after addition blueberry flavor, pigment are allocated, infusion extremely may be used
Dissolubility solid content is 75%~77%.
Experiment 1
Blank
Mixing speed 40r/min, does not add donkey-hide gelatin, adds the sandwich pectin solution that 0.44Kg pectin is prepared.
Experiment 2
Pectin additive amount is increased by 25%.
Mixing speed 40r/min, after white granulated sugar is dissolved and boiled, adds 0.7Kg donkey-hide gelatin, adds what 0.55Kg pectin was prepared
Sandwich pectin solution.
Experiment 3
Rotating speed is reduced
In preparation process, slow down mixing speed, rotating speed is down to 30r/min by 40r/min, after white granulated sugar is dissolved and boiled
Add 0.7Kg donkey-hide gelatin, the pectin solution that 0.44Kg pectin is prepared.
Be found through experiments that, experiment 1 during boiling sandwich solution mobility it is preferable, in solution mixed air compared with
Few, the product of preparation is sandwich placed in the middle, and sandwich is also in semi-solid (g., jelly-like) gel.Sandwich solution prepared by experiment 2 and experiment 3
In terms of the wall built-up degree of solution, aqueous liquids viscosity substantially increases, and it is more to be mixed into bubble in solution, emulsion occurs, with
Densitometer survey timing error is larger, and sandwich floating and the phenomenon of sinking also occurs in the sample for pouring into a mould preparation.Thus determine addition Ah
Glue can cause sandwich solution viscosity increase and solution to produce emulsion, and cause pectin gel to be greatly reduced.
To solve the problems, such as that sandwich this carries out tests below：
Experiment 4
Mixing speed 40r/min, adds the sandwich pectin solution that 0.44Kg pectin is prepared, treats that sandwich solution boils solubility
During solid content 75%~77%, gelatin powder is directly added.
Experiment 5
Mixing speed 40r/min, adds the sandwich pectin solution that 0.44Kg pectin is prepared in sandwich solution, will be sandwich molten
Liquid boils soluble solid 76%~79%, and donkey-hide gelatin is boiled soluble solid 70%~74% with yellow rice wine or water adds
Enter into sandwich solution, stir.
It is found by experiment that in the sandwich pectin that experiment 4 is prepared, containing donkey-hide gelatin powder little particle, be easy to cause donkey-hide gelatin distribution
It is uneven, and cause taste uneven, influence product quality.The sandwich emulsifying soln phenomenon that experiment 5 boils is lighter, the folder of preparation
Soft-hearted sugar disclosure satisfy that sandwich placed in the middle, and sandwich is in semi-solid (g., jelly-like), and finished product rate can be applied to more than 95%
Production.
Therefore, the method for the present invention is added in sandwich solution after being boiled respectively using pectin solution and donkey-hide gelatin solution, very well
Ground solves the soft sweets increase of sandwich solution viscosity and solution caused by adding donkey-hide gelatin and produces emulsion, so as to get soft sweets not
It is but full of nutrition and there is good appearance.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, should all fall into the protection domain that claims of the present invention determines.
Claims (8)
- A kind of 1. sandwich soft sweets of donkey-hide gelatin, it is characterised in that by outer layer gel and it is sandwich form, it is sandwich to account for the 10 of whole grain soft sweets weight ~22%, it is sandwich containing donkey-hide gelatin or/and donkey-hide gelatin oligopeptide, the donkey-hide gelatin or/and donkey-hide gelatin oligopeptide account for whole grain soft sweets weight 0.1%~1.8%；The sandwich component containing following parts by weight：52~60 parts of malt syrup, 10~15 parts of white granulated sugar, glucose 25~30 Part, inspissated juice or 18~27 parts of concentrated fruit pulp or 4~7 parts of plant extracts, donkey-hide gelatin or 0.7~1.3 part of donkey-hide gelatin oligopeptide, fruit 1.1~1.4 parts of glue, 0.6~1 part of acetate starch, 4~7 parts of acid;The outer layer gel contains the component of following parts by weight：47~52 parts of malt syrup, 25~29 parts of white granulated sugar, glucose 22 ~26 parts, 2.6~3.4 parts of pectin, 1.6~2 parts of sodium citrate, 0.32~0.46 part of lactic acid, 0.25~0.33 part of essence；It is described The sandwich soft sweets of donkey-hide gelatin are prepared via following steps：(1) pectin solution is prepared：Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by component sodium citrate is soluble in water contained by outer layer gel, Pectin and glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, is stirred, heating is boiled, and adds citric acid Sodium solution adjusts pH 3.6~5, keeps the temperature to pectin and is completely dissolved, and filters, obtains outer layer gel pectin solution；Prepare sandwich pectin solution：Acidic flavoring agent solution is obtained by sandwich contained component acid is soluble in water, by pectin and grape Sugar is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of hot water, is stirred, and heating is boiled, and is added acidic flavoring agent solution adjusting pH and is existed 3.6~5, keep the temperature to pectin and be completely dissolved, filter, obtain sandwich pectin solution；(2) outer layer gel is prepared：Malt syrup in the outer layer gel, white granulated sugar, glucose and water are mixed, treat white granulated sugar After all dissolving, stir, boil, outer layer gel pectin solution prepared by step (1) is added, with sodium citrate solution, lactic acid tune PH is saved 3.0~3.2, infusion to soluble solid is 75%~77%；(3) donkey-hide gelatin is boiled：Donkey-hide gelatin be crushed into 60 mesh sieves or donkey-hide gelatin oligopeptide is crossed into 80 mesh sieves, be added to the yellow rice wine or water boiled In, boil to soluble solid 70%~76%；(4) prepare sandwich：By it is described it is sandwich in malt syrup, white granulated sugar, glucose and water mix, white granulated sugar whole is treated in heating After dissolving, stir, boil, add 40% acetate starch solution, the sandwich pectin solution that step (1) obtains, boil to solvable Property solid content 76%~79%, add inspissated juice, concentrated fruit pulp or plant extracts, with acid adjust pH 3.0~ 3.2, donkey-hide gelatin solution or donkey-hide gelatin oligopeptide that step (3) has boiled are added, after addition essence, pigment are allocated, infusion is extremely Soluble solid is 75%~77%；(5) cast molding：Sandwich soft sweets moulding by casting is transported to by the step boiled (2) outer layer gel and step (4) are sandwich In machine conservation tank, 85 DEG C~90 DEG C insulations, commissioning device makes sandwich capacity, and moulding process uses starch pressing mold 10%~22% Shaping；(6) it is dry：Soft sweets drying carries out in drying shed；(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, soft sweets is sifted out, removes unnecessary starch Afterwards, be added in polishing machine, add anti-sticking burnishing oil, after polishing to obtain the final product；The step（1）Middle pectin and glucose are according to mass ratio 1:1 ratio is uniformly mixed.
- 2. the sandwich soft sweets of donkey-hide gelatin according to claim 1, it is characterised in that：The inspissated juice, concentrated fruit pulp or plant The proportion that extract accounts for whole grain soft sweets is higher than 4%.
- 3. the sandwich soft sweets of donkey-hide gelatin according to claim 1, it is characterised in that：The acid is sodium citrate, or breast One or more in acid, citric acid, malic acid, tartaric acid, fumaric acid.
- 4. according to the preparation method of the sandwich soft sweets of claim 1-3 any one of them donkey-hide gelatin, it is characterised in that including following step Suddenly：(1) pectin solution is prepared：Prepare outer layer gel pectin solution：Sodium citrate solution is obtained by component sodium citrate is soluble in water contained by outer layer gel, Pectin and glucose are uniformly mixed, are slowly added into 80 DEG C~90 DEG C of hot water, is stirred, heating is boiled, and adds citric acid Sodium solution adjusts pH 3.6~5, keeps the temperature to pectin and is completely dissolved, and filters, obtains outer layer gel pectin solution；Prepare sandwich pectin solution：Acidic flavoring agent solution is obtained by sandwich contained component acid is soluble in water, by pectin and grape Sugar is uniformly mixed, and is slowly added into 80 DEG C~90 DEG C of hot water, is stirred, and heating is boiled, and is added acidic flavoring agent solution adjusting pH and is existed 3.6~5, keep the temperature to pectin and be completely dissolved, filter, obtain sandwich pectin solution；(2) outer layer gel is prepared：The malt syrup of ratio described in the outer layer gel, white granulated sugar, glucose and water are mixed, After white granulated sugar all dissolves, stir, boil, add outer layer gel pectin solution prepared by step (1), it is molten with sodium citrate Liquid, newborn acid for adjusting pH are 3.0~3.2, and infusion to soluble solid is 75%~77%；(3) donkey-hide gelatin is boiled：Donkey-hide gelatin be crushed into 60 mesh sieves or donkey-hide gelatin oligopeptide is crossed into 80 mesh sieves, be added to the yellow rice wine or water boiled In, boil to soluble solid 70%~76%；(4) prepare sandwich：By it is described it is sandwich in malt syrup, white granulated sugar, glucose and water mix, white granulated sugar whole is treated in heating After dissolving, stir, boil, add 40% acetate starch solution, the sandwich pectin solution that step (1) obtains, boil to solvable Property solid content 76%~79%, add inspissated juice, concentrated fruit pulp or plant extracts, with acid adjust pH 3.0~ 3.2, donkey-hide gelatin solution or donkey-hide gelatin oligopeptide that step (3) has boiled are added, after addition essence, pigment are allocated, infusion is extremely Soluble solid is 75%~77%；(5) cast molding：Sandwich soft sweets moulding by casting is transported to by the step boiled (2) outer layer gel and step (4) are sandwich In machine conservation tank, 85 DEG C~90 DEG C insulations, commissioning device makes sandwich capacity, and moulding process uses starch pressing mold 10%~22% Shaping；(6) it is dry：Soft sweets drying carries out in drying shed；(7) demould, polish：Dried soft sweets are demoulded on cast molding machine, soft sweets is sifted out, removes unnecessary starch Afterwards, be added in polishing machine, add anti-sticking burnishing oil, after polishing to obtain the final product.
- 5. according to the method described in claim 4, it is characterized in that：The mass ratio 1 of pectin and hot water in the step (1):10 ~1:8.
- 6. according to the method described in claim 4, it is characterized in that：In the step (3) gelatin powder or donkey-hide gelatin oligopeptide powder with The mass volume ratio of yellow rice wine or water is 1:1.
- 7. according to the method described in claim 4, it is characterized in that：Humidity 30%~55% in drying shed in the step (6), Drying temperature is 30 DEG C~40 DEG C, drying time 48h~72h.
- 8. according to the method described in claim 4, it is characterized in that：Anti-sticking burnishing oil additional proportion is soft in the step (7) The 0.8%~1.4% of sugar weight.
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| CN108835346A (en) * | 2018-07-03 | 2018-11-20 | 宁夏杞浓枸杞产业股份有限公司 | A kind of improved fructus lycii soft sweets production technology |
| CN110403049A (en) * | 2019-06-26 | 2019-11-05 | 仙乐健康科技(安徽)有限公司 | A kind of sandwich soft sweets and preparation method thereof |
| CN110663798A (en) * | 2019-08-29 | 2020-01-10 | 宁波吉典健康科技有限公司 | Sandwich type gel candy and preparation method thereof |
| CN111820405A (en) * | 2020-07-16 | 2020-10-27 | 山东福牌制药有限公司 | Donkey-hide gelatin liquid core bead and preparation method and application thereof |
| CN112869100B (en) * | 2020-12-30 | 2022-12-13 | 重庆德庄农产品开发有限公司 | Method for preparing braised chicken seasoning |
| CN115152884A (en) * | 2022-06-23 | 2022-10-11 | 汕头市龙湖区鸿诚食品有限公司 | Peeled candy and preparation method thereof |
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| CN101073368B (en) * | 2007-06-15 | 2010-05-19 | 广东富味制果厂有限公司 | Sugar-free gel soft candy and its production |
| CN101744273A (en) * | 2008-12-11 | 2010-06-23 | 高广升 | Donkey-hide glue soft sweet |
| CN102499303A (en) * | 2011-12-31 | 2012-06-20 | 山东东阿阿胶股份有限公司 | Sandwich candy floss with donkey hide glue and preparation method thereof |
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