CN109907149A - A kind of seaweed ferment gel candy and its processing technology - Google Patents
A kind of seaweed ferment gel candy and its processing technology Download PDFInfo
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Abstract
The present invention relates to a kind of seaweed ferment gel candy, utilize cornstarch, malt syrup, white granulated sugar, seaweed ferment powder and water are as candy raw material, cooperate D-sorbite, phosphatide, pectin, citric acid, DL-malic acid, it lures red, ingredient based on lemon yellow and essence, producing obtained candy sugariness is suitable for, mouthfeel is excellent, it also joined in processing technology and select disinfection and metal detection, both it ensure that shape and the color of candy were qualified, also ensure that the content of metallics in candy is low, make the edible more safe and healthy of candy, it realizes containing seaweed taste candy, improve the mouthfeel of eater, simultaneously beneficial to the health and nutrition of eater.
Description
Technical field
The present invention relates to sweets production technology field, specifically a kind of seaweed ferment gel candy and its processing work
Skill.
Background technique
Candy is one kind of confection, refers to a kind of snack as the main component with carbohydrate.If fruit or nut group food
" such beef, such Broth ", then referred to as sweet food (such as sugarcoated haws).
Asian culture broadly, chocolate and many Shi Yihui of chewing gum are considered as one kind of candy.In American-European countries, sugar
Fruit refers to down the product of production using white granulated sugar or maltose.And ancient times America and Europe is that raw material makes candy even with honey,
But industrialized production is not suitable for because honey component is excessively not easily controlled
White granulated sugar or maltose is used only as raw material in existing gel candy, is produced and processed using prior art,
It is not only excessive to body sugar amount or inadequate to produce obtained candy, it is unfavorable to people's body obesity, while mouthfeel is not good enough, and shape
Shape and color are all nonstandard, and poor sensory experience is brought to consumer, to affect the sales volume of candy.
Seaweed vitamin rich in, amino acid, minerals etc., aquatic products functional food obtains on domestic and international market
Demand and people's increasingly gradually long mouthfeel and nutritional need.
Summary of the invention
The purpose of the present invention is to provide a kind of seaweed ferment gel candies, to solve to propose in above-mentioned background technique
The problem of.
To achieve the above object, the invention provides the following technical scheme:
A kind of seaweed ferment gel candy, including following raw material: starch sugar fillings and starch sugar cladding, starch sugar fillings and
The mass ratio of starch sugar cladding is 1:1.
As a further solution of the present invention: the starch sugar fillings includes the following raw material formed by mass percentage:
White granulated sugar 27.85%, malt syrup 31.33%, cornstarch 15.49%, seaweed ferment powder 4.35%, water 16.515%, mountain
Pears sugar alcohol 3.48%, phosphatidase 0 .44%, pectin 0.26%, citric acid 0.09%, DL-malic acid 0.04%, temptation are red
0.002%, lemon yellow 0.003% and essence 0.15%.
As further scheme of the invention: the starch sugar cladding includes the following original formed by mass percentage
Material: white granulated sugar 74.22%, malt syrup 16.87%, cornstarch 4.05%, seaweed ferment powder 1.35%, citric acid
1.28%, DL-malic acid 1.15%, maltodextrin 0.74% and essence 0.34%.
The seaweed ferment powder includes the following raw material formed by mass percentage: kelp 40%, sea are delivered vegetables 27%, opotism
Dish 15%, asparagus 10%, porphyra haitanensis 5%, fragrant plant mentioned in ancient texts 3%.
A kind of processing technology of gel candy, comprising the following steps:
S1, stock of unpacking: white granulated sugar, malt syrup, cornstarch, seaweed ferment are weighed in mass ratio according to production plan
Powder and water, after being got by production department to warehouse, enter removing outer packing sundries between unpacking, and it is stand-by that raw material is sent into workshop；
S2, it is equipped with ingredient: weighing D-sorbite in mass ratio, phosphatide, pectin, citric acid, DL-malic acid, lures red, lemon
Lemon Huang, essence and maltodextrin, for use；
S3, starch gelatinization: Pasting machine is added in cornstarch, seaweed ferment powder, malt syrup, white granulated sugar and water, is started
Heat Gelatinization process is carried out, heating process is stirred continuously, and makes its gelatinization uniformly, coking, agglomeration is avoided, to form uniform form sediment
Paste mixing；
S4, the gelatinized corn starch of half quality is put into heating removing moisture in sugar boiler, is boiled into cooling, addition sorb after sugared cake
Sugar alcohol, pectin, citric acid, DL-malic acid, lures red, lemon yellow and essence at phosphatide, and starch sugar cladding is made after mixing evenly；
S5, the gelatinized corn starch of residual mass is put into heating removing moisture in sugar boiler, is boiled into cooling, addition lemon after sugared cake
Starch sugar fillings is made in acid, DL-malic acid, maltodextrin and essence after mixing evenly；
S6, extrusion molding: starch sugar cladding and starch sugar fillings are put into after being uniformly mixed in agitated kettle using crowded
Machine extrusion molding out is subsequently placed into cooling in cooler and obtains semi-finished product；
S7, dehumidifier are dry: the semi-finished product of forming are put into the dehumidifier of dehumidifier room, 25-30 DEG C of temperature between dehumidifier, and humidity 50-
60%, the dehumidifier time is 12 hours；
S8, it selects disinfection: the color and shape of semi-finished product being screened, substandard product is directly scrapped, qualified products
It is packed into plastic barrel, using preceding carry out disinfection by ultraviolet light, the disinfection by ultraviolet light time is no less than two hours；
S9, metal detection: the semi-finished product after disinfection are sent into packing machine through conveyer belt, and are picked out using metal detector
Product containing metallic foreign body；
S10, vanning storage: by product be sent into outsourcing workshop carry out packing and binding, check outer packing mark, including the name of an article,
Date of manufacture, the feeding finished room of completion is packed, and issue storage bill, inspector extracts sample in warehouse immediately, by product
Standard carries out related check, carries out original record and provides survey report, examines qualified permission delivery transport.
As further scheme of the invention: in step S3, gelatinization point is 120-130 DEG C, gelatinization time 30s.
As the present invention further scheme: in step S4, heating temperature is 105-115 DEG C, and heating time is
30min。
As the present invention further scheme: in step S5, heating temperature is 105-115 DEG C, and heating time is
30min。
As further scheme of the invention: in step S6, cooler is tunnel type cooler.
As further scheme of the invention: in step S9, the standard of metal detection are as follows: ensure to be free of Fe's in product
The metallic foreign body of the diameter > 3.5mm of diameter the > 2.5mm, SuS of diameter > 2.0mm, N-Fe.
Application of the seaweed ferment gel candy in food production field.
Compared with prior art, the beneficial effects of the present invention are: the present invention using cornstarch, malt syrup, white granulated sugar,
Seaweed ferment powder and water cooperate D-sorbite, phosphatide, pectin, citric acid, DL-malic acid, lure red, lemon as candy raw material
Ingredient based on lemon Huang and essence, the candy sugariness produced is suitable for, mouthfeel is excellent, also joined and selects in processing technology
Disinfection and metal detection both ensure that the shape of candy and color were qualified, also ensure containing for metallics in candy
It measures low, makes the edible more safe and healthy of candy.
It realizes containing seaweed taste candy, improves the mouthfeel of eater, while beneficial to the health and nutrition of eater.
Detailed description of the invention
Fig. 1 is the processing process figure of seaweed ferment gel candy.
Specific embodiment
Technical solution of the present invention is described in more detail With reference to embodiment.
Embodiment 1
Referring to Fig. 1, a kind of seaweed ferment gel candy, including following raw material: starch sugar fillings and starch sugar cladding form sediment
The mass ratio of pulverized sugar fillings and starch sugar cladding is 1:1.
Specifically, the starch sugar fillings includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
27.85%, malt syrup 31.33%, cornstarch 15.49%, seaweed ferment powder 4.35%, water 16.515%, D-sorbite
3.48%, phosphatidase 0 .44%, pectin 0.26%, citric acid 0.09%, DL-malic acid 0.04%, temptation be red 0.002%, lemon
Huang 0.003% and essence 0.15%.
Specifically, the starch sugar cladding includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
74.22%, malt syrup 16.87%, cornstarch 4.05%, seaweed ferment powder 1.35%, citric acid 1.28%, DL- apple
Acid 1.15%, maltodextrin 0.74% and essence 0.34%.
The seaweed ferment powder includes the following raw material formed by mass percentage: kelp 40%, sea are delivered vegetables 27%, opotism
Dish 15%, asparagus 10%, porphyra haitanensis 5%, fragrant plant mentioned in ancient texts 3%.
A kind of processing technology of seaweed ferment gel candy, comprising the following steps:
S1, stock of unpacking: white granulated sugar, malt syrup, cornstarch and water are weighed in mass ratio according to production plan, by giving birth to
After production portion is got to warehouse, enter removing outer packing sundries between unpacking, it is stand-by that raw material is sent into workshop；
S2, it is equipped with ingredient: weighing D-sorbite in mass ratio, phosphatide, pectin, citric acid, DL-malic acid, lures red, lemon
Lemon Huang, essence and maltodextrin, for use；
S3, starch gelatinization: being added Pasting machine for cornstarch, malt syrup, white granulated sugar and water, starts to carry out Heat Gelatinization
Process, heating process are stirred continuously, and make its gelatinization uniformly, coking, agglomeration are avoided, to form uniform gelatinized corn starch；
S4, the gelatinized corn starch of half quality is put into heating removing moisture in sugar boiler, is boiled into cooling, addition sorb after sugared cake
Sugar alcohol, pectin, citric acid, DL-malic acid, lures red, lemon yellow and essence at phosphatide, and starch sugar cladding is made after mixing evenly；
S5, the gelatinized corn starch of residual mass is put into heating removing moisture in sugar boiler, is boiled into cooling, addition lemon after sugared cake
Starch sugar fillings is made in acid, DL-malic acid, maltodextrin and essence after mixing evenly；
S6, extrusion molding: starch sugar cladding and starch sugar fillings are put into after being uniformly mixed in agitated kettle using crowded
Machine extrusion molding out is subsequently placed into cooling in cooler and obtains semi-finished product；
S7, dehumidifier are dry: the semi-finished product of forming being put into the dehumidifier of dehumidifier room, 25 DEG C of temperature between dehumidifier, humidity 50% is taken out
The wet time is 12 hours；
S8, it selects disinfection: the color and shape of semi-finished product being screened, substandard product is directly scrapped, qualified products
It is packed into plastic barrel, using preceding carry out disinfection by ultraviolet light, the disinfection by ultraviolet light time is no less than two hours；
S9, metal detection: the semi-finished product after disinfection are sent into packing machine through conveyer belt, and are picked out using metal detector
Product containing metallic foreign body；
S10, vanning storage: by product be sent into outsourcing workshop carry out packing and binding, check outer packing mark, including the name of an article,
Date of manufacture, the feeding finished room of completion is packed, and issue storage bill, inspector extracts sample in warehouse immediately, by product
Standard carries out related check, carries out original record and provides survey report, examines qualified permission delivery transport.
Specifically, in step S3, gelatinization point is 120 DEG C, gelatinization time 30s in the present embodiment.
Specifically, in step S4, heating temperature is 105 DEG C, heating time 30min in the present embodiment.
Specifically, in step S5, heating temperature is 105 DEG C, heating time 30min in the present embodiment.
Specifically, in step S6, cooler is tunnel type cooler in the present embodiment.
Specifically, in the present embodiment, in step S9, the standard of metal detection are as follows: ensure to be free of the diameter > of Fe in product
The metallic foreign body of the diameter > 3.5mm of diameter the > 2.5mm, SuS of 2.0mm, N-Fe.
Embodiment 2
Referring to Fig. 1, a kind of seaweed ferment gel candy, including following raw material: starch sugar fillings and starch sugar cladding form sediment
The mass ratio of pulverized sugar fillings and starch sugar cladding is 1:1.
Specifically, the starch sugar fillings includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
27.85%, malt syrup 31.33%, cornstarch 15.49%, seaweed ferment powder 4.35%, water 16.515%, D-sorbite
3.48%, phosphatidase 0 .44%, pectin 0.26%, citric acid 0.09%, DL-malic acid 0.04%, temptation be red 0.002%, lemon
Huang 0.003% and essence 0.15%.
Specifically, the starch sugar cladding includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
74.22%, malt syrup 16.87%, cornstarch 4.05%, seaweed ferment powder 1.35%, citric acid 1.28%, DL- apple
Acid 1.15%, maltodextrin 0.74% and essence 0.34%.
The seaweed ferment powder includes the following raw material formed by mass percentage: kelp 40%, sea are delivered vegetables 27%, opotism
Dish 15%, asparagus 10%, porphyra haitanensis 5%, fragrant plant mentioned in ancient texts 3%.
A kind of processing technology of seaweed ferment gel candy, comprising the following steps:
S1, stock of unpacking: white granulated sugar, malt syrup, cornstarch and water are weighed in mass ratio according to production plan, by giving birth to
After production portion is got to warehouse, enter removing outer packing sundries between unpacking, it is stand-by that raw material is sent into workshop；
S2, it is equipped with ingredient: weighing D-sorbite in mass ratio, phosphatide, pectin, citric acid, DL-malic acid, lures red, lemon
Lemon Huang, essence and maltodextrin, for use；
S3, starch gelatinization: being added Pasting machine for cornstarch, malt syrup, white granulated sugar and water, starts to carry out Heat Gelatinization
Process, heating process are stirred continuously, and make its gelatinization uniformly, coking, agglomeration are avoided, to form uniform gelatinized corn starch；
S4, the gelatinized corn starch of half quality is put into heating removing moisture in sugar boiler, is boiled into cooling, addition sorb after sugared cake
Sugar alcohol, pectin, citric acid, DL-malic acid, lures red, lemon yellow and essence at phosphatide, and starch sugar cladding is made after mixing evenly；
S5, the gelatinized corn starch of residual mass is put into heating removing moisture in sugar boiler, is boiled into cooling, addition lemon after sugared cake
Starch sugar fillings is made in acid, DL-malic acid, maltodextrin and essence after mixing evenly；
S6, extrusion molding: starch sugar cladding and starch sugar fillings are put into after being uniformly mixed in agitated kettle using crowded
Machine extrusion molding out is subsequently placed into cooling in cooler and obtains semi-finished product；
S7, dehumidifier are dry: the semi-finished product of forming being put into the dehumidifier of dehumidifier room, 30 DEG C of temperature between dehumidifier, humidity 60% is taken out
The wet time is 12 hours；
S8, it selects disinfection: the color and shape of semi-finished product being screened, substandard product is directly scrapped, qualified products
It is packed into plastic barrel, using preceding carry out disinfection by ultraviolet light, the disinfection by ultraviolet light time is no less than two hours；
S9, metal detection: the semi-finished product after disinfection are sent into packing machine through conveyer belt, and are picked out using metal detector
Product containing metallic foreign body；
S10, vanning storage: by product be sent into outsourcing workshop carry out packing and binding, check outer packing mark, including the name of an article,
Date of manufacture, the feeding finished room of completion is packed, and issue storage bill, inspector extracts sample in warehouse immediately, by product
Standard carries out related check, carries out original record and provides survey report, examines qualified permission delivery transport.
Specifically, in step S3, gelatinization point is 130 DEG C, gelatinization time 30s in the present embodiment.
Specifically, in step S4, heating temperature is 115 DEG C, heating time 30min in the present embodiment.
Specifically, in step S5, heating temperature is 115 DEG C, heating time 30min in the present embodiment.
Specifically, in step S6, cooler is tunnel type cooler in the present embodiment.
Specifically, in the present embodiment, in step S9, the standard of metal detection are as follows: ensure to be free of the diameter > of Fe in product
The metallic foreign body of the diameter > 3.5mm of diameter the > 2.5mm, SuS of 2.0mm, N-Fe.
Embodiment 3
Referring to Fig. 1, a kind of seaweed ferment gel candy, including following raw material: starch sugar fillings and starch sugar cladding form sediment
The mass ratio of pulverized sugar fillings and starch sugar cladding is 1:1.
Specifically, the starch sugar fillings includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
27.85%, malt syrup 31.33%, cornstarch 15.49%, seaweed ferment powder 4.35%, water 16.515%, D-sorbite
3.48%, phosphatidase 0 .44%, pectin 0.26%, citric acid 0.09%, DL-malic acid 0.04%, temptation be red 0.002%, lemon
Huang 0.003% and essence 0.15%.
Specifically, the starch sugar cladding includes the following raw material formed by mass percentage: white granulated sugar in the present embodiment
74.22%, malt syrup 16.87%, cornstarch 4.05%, seaweed ferment powder 1.35%, citric acid 1.28%, DL- apple
Acid 1.15%, maltodextrin 0.74% and essence 0.34%.
The seaweed ferment powder includes the following raw material formed by mass percentage: kelp 40%, sea are delivered vegetables 27%, opotism
Dish 15%, asparagus 10%, porphyra haitanensis 5%, fragrant plant mentioned in ancient texts 3%.
A kind of processing technology of seaweed ferment gel candy, comprising the following steps:
S1, stock of unpacking: white granulated sugar, malt syrup, cornstarch and water are weighed in mass ratio according to production plan, by giving birth to
After production portion is got to warehouse, enter removing outer packing sundries between unpacking, it is stand-by that raw material is sent into workshop；
S2, it is equipped with ingredient: weighing D-sorbite in mass ratio, phosphatide, pectin, citric acid, DL-malic acid, lures red, lemon
Lemon Huang, essence and maltodextrin, for use；
S3, starch gelatinization: being added Pasting machine for cornstarch, malt syrup, white granulated sugar and water, starts to carry out Heat Gelatinization
Process, heating process are stirred continuously, and make its gelatinization uniformly, coking, agglomeration are avoided, to form uniform gelatinized corn starch；
S4, the gelatinized corn starch of half quality is put into heating removing moisture in sugar boiler, is boiled into cooling, addition sorb after sugared cake
Sugar alcohol, pectin, citric acid, DL-malic acid, lures red, lemon yellow and essence at phosphatide, and starch sugar cladding is made after mixing evenly；
S5, the gelatinized corn starch of residual mass is put into heating removing moisture in sugar boiler, is boiled into cooling, addition lemon after sugared cake
Starch sugar fillings is made in acid, DL-malic acid, maltodextrin and essence after mixing evenly；
S6, extrusion molding: starch sugar cladding and starch sugar fillings are put into after being uniformly mixed in agitated kettle using crowded
Machine extrusion molding out is subsequently placed into cooling in cooler and obtains semi-finished product；
S7, dehumidifier are dry: the semi-finished product of forming being put into the dehumidifier of dehumidifier room, 25 DEG C of temperature between dehumidifier, humidity 60% is taken out
The wet time is 12 hours；
S8, it selects disinfection: the color and shape of semi-finished product being screened, substandard product is directly scrapped, qualified products
It is packed into plastic barrel, using preceding carry out disinfection by ultraviolet light, the disinfection by ultraviolet light time is no less than two hours；
S9, metal detection: the semi-finished product after disinfection are sent into packing machine through conveyer belt, and are picked out using metal detector
Product containing metallic foreign body；
S10, vanning storage: by product be sent into outsourcing workshop carry out packing and binding, check outer packing mark, including the name of an article,
Date of manufacture, the feeding finished room of completion is packed, and issue storage bill, inspector extracts sample in warehouse immediately, by product
Standard carries out related check, carries out original record and provides survey report, examines qualified permission delivery transport.
Specifically, in step S3, gelatinization point is 130 DEG C, gelatinization time 30s in the present embodiment.
Specifically, in step S4, heating temperature is 105 DEG C, heating time 30min in the present embodiment.
Specifically, in step S5, heating temperature is 115 DEG C, heating time 30min in the present embodiment.
Specifically, in step S6, cooler is tunnel type cooler in the present embodiment.
Specifically, in the present embodiment, in step S9, the standard of metal detection are as follows: ensure to be free of the diameter > of Fe in product
The metallic foreign body of the diameter > 3.5mm of diameter the > 2.5mm, SuS of 2.0mm, N-Fe.
Application of the seaweed ferment gel candy in food production field.
Better embodiment of the invention is explained in detail above, but the present invention is not limited to above-mentioned embodiment party
Formula within the knowledge of one of ordinary skill in the art can also be without departing from the purpose of the present invention
Various changes can be made.
Claims (10)
1. a kind of seaweed ferment gel candy, which is characterized in that including following raw material: starch sugar fillings and starch sugar cladding form sediment
The mass ratio of pulverized sugar fillings and starch sugar cladding is 1:1.
2. seaweed ferment gel candy according to claim 1, which is characterized in that the starch sugar fillings includes pressing below
The raw material of mass percentage composition: white granulated sugar 27.85%, malt syrup 31.33%, cornstarch 15.49%, seaweed ferment powder
4.35%, water 16.515%, D-sorbite 3.48%, phosphatidase 0 .44%, pectin 0.26%, citric acid 0.09%, DL-malic acid
0.04%, red 0.002%, lemon yellow 0.003% and essence 0.15% are lured.
3. seaweed ferment gel candy according to claim 1, which is characterized in that the starch sugar cladding includes pressing below
The raw material of mass percentage composition: white granulated sugar 74.22%, malt syrup 16.87%, cornstarch 4.05%, seaweed ferment powder
1.35%, citric acid 1.28%, DL-malic acid 1.15%, maltodextrin 0.74% and essence 0.34%.
4. seaweed ferment gel candy according to claim 1, which is characterized in that the seaweed ferment powder includes pressing below
The raw material of mass percentage composition: kelp 40%, sea are delivered vegetables 27%, thallus laminariae 15%, asparagus 10%, porphyra haitanensis 5%, fragrant plant mentioned in ancient texts
3%.
5. a kind of processing technology of the seaweed ferment gel candy as described in claim 1-4 is any, which is characterized in that including with
Lower step:
S1, stock of unpacking: weighed in mass ratio according to production plan white granulated sugar, malt syrup, cornstarch, seaweed ferment powder and
Water, after being got by production department to warehouse, enters removing outer packing sundries between unpacking, and it is stand-by that raw material is sent into workshop；
S2, it is equipped with ingredient: weighing D-sorbite in mass ratio, phosphatide, pectin, citric acid, DL-malic acid, lures red, lemon
Yellow, essence and maltodextrin, for use；
S3, starch gelatinization: Pasting machine is added in cornstarch, seaweed ferment powder, malt syrup, white granulated sugar and water, starts to carry out
Heat Gelatinization process, heating process are stirred continuously, and make its gelatinization uniformly, coking, agglomeration are avoided, to form uniform starch
Paste；
S4, the gelatinized corn starch of half quality is put into heating removing moisture in sugar boiler, is boiled into cooling, addition sorbose after sugared cake
Alcohol, pectin, citric acid, DL-malic acid, lures red, lemon yellow and essence at phosphatide, and starch sugar cladding is made after mixing evenly；
S5, the gelatinized corn starch of residual mass is put into heating removing moisture in sugar boiler, is cooled down after being boiled into sugared cake, addition citric acid,
Starch sugar fillings is made in DL-malic acid, maltodextrin and essence after mixing evenly；
S6, extrusion molding: starch sugar cladding and starch sugar fillings are put into after being uniformly mixed in agitated kettle and utilize extruder
Extrusion molding is subsequently placed into cooling in cooler and obtains semi-finished product；
S7, dehumidifier are dry: the semi-finished product of forming are put into the dehumidifier of dehumidifier room, 25-30 DEG C of temperature between dehumidifier, and humidity 50-60%,
The dehumidifier time is 12 hours；
S8, it selects disinfection: the color and shape of semi-finished product is screened, substandard product is directly scrapped, and qualified products are packed into
In plastic barrel, using preceding carry out disinfection by ultraviolet light, the disinfection by ultraviolet light time is no less than two hours；
S9, metal detection: being sent into packing machine through conveyer belt for the semi-finished product after disinfection, and using metal detector pick out containing
The product of metallic foreign body；
S10, vanning storage: sending product into outsourcing workshop and carry out packing and binding, checks outer packing mark, including the name of an article, production
On the date, the feeding finished room of completion is packed, and issue storage bill, inspector extracts sample in warehouse immediately, by product standard
Related check is carried out, original record is carried out and provides survey report, examines qualified permission delivery transport.
6. the processing technology of seaweed ferment gel candy according to claim 4, which is characterized in that in step S3, gelatinization
Temperature is 120-130 DEG C, gelatinization time 30s.
7. the processing technology of seaweed ferment gel candy according to claim 5, which is characterized in that in step S4, heating
Temperature is 105-115 DEG C, heating time 30min；In step S5, heating temperature is 105-115 DEG C, heating time 30min.
8. the processing technology of seaweed ferment gel candy according to claim 7, which is characterized in that cooling in step S6
Machine is tunnel type cooler.
9. the processing technology of seaweed ferment gel candy according to claim 8, which is characterized in that in step S9, metal
The standard of detection are as follows: the metal of the diameter > 3.5mm of diameter the > 2.5mm, SuS of diameter > 2.0mm, N-Fe in product without Fe
Foreign matter.
10. application of the seaweed ferment gel candy a method according to any one of claims 1-3 in food production field.
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Cited By (3)
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|---|---|---|---|---|
| CN110279023A (en) * | 2019-07-06 | 2019-09-27 | 孙杨 | A kind of formula and preparation method thereof of seaweed ferment gel candy |
| CN110313536A (en) * | 2019-07-06 | 2019-10-11 | 孙杨 | A kind of seaweed ferment pressed candy formula and preparation method |
| CN115251211A (en) * | 2022-08-01 | 2022-11-01 | 郑州易视界实业有限公司 | Lutein ester soft sweets capable of improving eyesight and preparation method thereof |
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| CN106578315A (en) * | 2016-12-06 | 2017-04-26 | 钦州阜康农副食品有限公司 | Sandwiched soft candy and preparation method thereof |
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