CN111728072A - Normal-temperature forming soft sweet and preparation method thereof - Google Patents
Normal-temperature forming soft sweet and preparation method thereof Download PDFInfo
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- CN111728072A CN111728072A CN202010750813.8A CN202010750813A CN111728072A CN 111728072 A CN111728072 A CN 111728072A CN 202010750813 A CN202010750813 A CN 202010750813A CN 111728072 A CN111728072 A CN 111728072A
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- powder
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- spray drying
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 98
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000000499 gel Substances 0.000 claims abstract description 31
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 30
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 30
- 239000003765 sweetening agent Substances 0.000 claims abstract description 30
- 238000002156 mixing Methods 0.000 claims abstract description 29
- 238000001694 spray drying Methods 0.000 claims abstract description 29
- 239000000049 pigment Substances 0.000 claims abstract description 22
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000002562 thickening agent Substances 0.000 claims abstract description 13
- 239000003349 gelling agent Substances 0.000 claims abstract description 6
- 108010010803 Gelatin Proteins 0.000 claims description 25
- 239000008273 gelatin Substances 0.000 claims description 25
- 229920000159 gelatin Polymers 0.000 claims description 25
- 235000019322 gelatine Nutrition 0.000 claims description 25
- 235000011852 gelatine desserts Nutrition 0.000 claims description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 12
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 5
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 5
- 239000001630 malic acid Substances 0.000 claims description 5
- 235000011090 malic acid Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 5
- 235000019408 sucralose Nutrition 0.000 claims description 5
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 5
- 239000000811 xylitol Substances 0.000 claims description 5
- 235000010447 xylitol Nutrition 0.000 claims description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 5
- 229960002675 xylitol Drugs 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- 108010011485 Aspartame Proteins 0.000 claims description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 4
- 239000004386 Erythritol Substances 0.000 claims description 4
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 239000000605 aspartame Substances 0.000 claims description 4
- 235000010357 aspartame Nutrition 0.000 claims description 4
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 4
- 229960003438 aspartame Drugs 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 235000015165 citric acid Nutrition 0.000 claims description 4
- 235000019414 erythritol Nutrition 0.000 claims description 4
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 4
- 229940009714 erythritol Drugs 0.000 claims description 4
- 239000001530 fumaric acid Substances 0.000 claims description 4
- 235000011087 fumaric acid Nutrition 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 229960001031 glucose Drugs 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000011083 sodium citrates Nutrition 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- 239000011975 tartaric acid Substances 0.000 claims description 4
- 235000002906 tartaric acid Nutrition 0.000 claims description 4
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 claims description 4
- 229940074410 trehalose Drugs 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229920001817 Agar Polymers 0.000 claims description 3
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 3
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 3
- 229920002148 Gellan gum Polymers 0.000 claims description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 3
- 229920002752 Konjac Polymers 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000008272 agar Substances 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 235000010418 carrageenan Nutrition 0.000 claims description 3
- 239000000679 carrageenan Substances 0.000 claims description 3
- 229920001525 carrageenan Polymers 0.000 claims description 3
- 229940113118 carrageenan Drugs 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000010492 gellan gum Nutrition 0.000 claims description 3
- 239000000216 gellan gum Substances 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 229940046240 glucomannan Drugs 0.000 claims description 3
- 239000000252 konjac Substances 0.000 claims description 3
- 235000010485 konjac Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 235000010413 sodium alginate Nutrition 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 claims description 3
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 3
- 229930189775 mogroside Natural products 0.000 claims description 2
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims 1
- 239000000905 isomalt Substances 0.000 claims 1
- 235000010439 isomalt Nutrition 0.000 claims 1
- HPIGCVXMBGOWTF-UHFFFAOYSA-N isomaltol Natural products CC(=O)C=1OC=CC=1O HPIGCVXMBGOWTF-UHFFFAOYSA-N 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 claims 1
- 239000008274 jelly Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 19
- 239000000203 mixture Substances 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000004033 plastic Substances 0.000 abstract description 7
- 239000003086 colorant Substances 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 15
- 239000000463 material Substances 0.000 description 6
- 238000001035 drying Methods 0.000 description 5
- 238000005265 energy consumption Methods 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- SERLAGPUMNYUCK-YJOKQAJESA-N 6-O-alpha-D-glucopyranosyl-D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-YJOKQAJESA-N 0.000 description 3
- 244000185386 Thladiantha grosvenorii Species 0.000 description 2
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 description 1
- 229960005164 acesulfame Drugs 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000000080 wetting agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0019—Shaping of liquid, paste, powder; Manufacture of moulded articles, e.g. modelling, moulding, calendering
- A23G3/0021—Processes in which the material is shaped at least partially by a die; Extrusion of cross-sections or plates, optionally the associated cutting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a preparation method of normal-temperature forming soft sweets, which comprises the following steps: A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows: under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃; B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy. The invention mixes the sweetening agent, gelling agent, flavoring agent, color agent and other raw materials of soft sweets uniformly, then mixes the mixture with the mixed raw material powder according to a certain proportion by using common normal temperature edible water, pours the mixture into a simple plastic mould, and stands the mixture to obtain the soft sweets with various shapes, colors and tastes.
Description
Technical Field
The invention relates to the technical field of foods, in particular to normal-temperature forming soft sweets and a preparation method thereof.
Background
In the production and manufacture of the existing soft sweets, various raw materials such as sugar, gel, flavoring agent and the like are generally purchased by manufacturers, then the raw materials are melted and boiled by high-temperature means such as steam, electric heating and the like, the boiled sugar liquid is poured into a specific mould for forming, and a finished product is obtained after drying and packaging and is sold to consumers. The manufacturer finishes all the procedures of raw material purchase, product production, packaging and the like.
The soft candy is produced by melting and decocting the raw materials by means of high temperature such as steam, electric heating and the like, so that the original solid raw materials have fluidity and plasticity. The production process needs to consume a large amount of manpower, material resources and energy sources, and is accompanied by a plurality of potential safety hazards of production operation. Meanwhile, the production period of the existing soft sweets is long, and at least 5-8 days are needed from feeding to finished product output. The shape of the soft sweets is fixed, and the shapes of products purchased by consumers are fixed and formed when the products are purchased, so that the instantaneity and the diversity are lacked.
Therefore, it is necessary to develop a process for preparing soft candy with short production period and simple method.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide a method for preparing normal temperature forming soft sweets, which is simple, reduces energy consumption, and has a short period.
The invention provides a preparation method of normal-temperature forming soft sweets, which comprises the following steps:
A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows:
under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃;
B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy.
Preferably, the dissolving temperature in the step A) is 80-90 ℃.
Preferably, the standing time in the step B) is 10-15 min.
Preferably, the mass ratio of the soft sweet powder to the water in the step B) is 1: (0.5 to 20);
the mass ratio of the thickening agent to the sweetening agent to the sour agent in the step A is (5-30): (40-300): (1-5);
preferably, an air duct is provided at the outer periphery of the spray drying apparatus, and the cool air is supplied at a rate of 0.1m3The velocity of/h is blown from the air duct parallel to the outer periphery of the drying apparatus and downward.
Preferably, the particle size of the gel powder is 80-100 meshes; the sweetener is more than 80 meshes; the seasoning is more than 80 meshes; the sour agent is more than 80 meshes; the edible essence is more than 80 meshes; the edible pigment is above 80 meshes.
Preferably, the sweetener is one or more of white granulated sugar, sorbitol, maltitol, isomaltitol, erythritol, xylitol, trehalose, glucose, momordica grosvenori sugar, sucralose, aspartame, acesulfame potassium and stevioside;
the flavoring agent is one or more of milk powder, cocoa powder, tea powder, ginger powder, fruit powder and vegetable powder
The sour agent is one or more of citric acid, malic acid, sodium citrate, tartaric acid and fumaric acid;
the thickener is one or more of gelatin, starch, modified starch, carrageenan, gellan gum, pectin, agar, sodium alginate and konjac glucomannan.
Preferably, the mass ratio of the gelling agent, the sweetening agent, the seasoning, the sour agent, the edible essence and the edible pigment in the step B) is (5-36): (50-90): (0-20): (0-5): (1-5): (0.01-2).
The invention provides normal-temperature forming soft sweets which are characterized by being prepared by the preparation method in any one of the technical schemes.
Compared with the prior art, the invention provides a preparation method of normal-temperature forming soft sweets, which comprises the following steps: A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows: under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃; B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy. The invention mixes the sweetening agent, gelling agent, flavoring agent, color agent and other raw materials of soft sweets uniformly, then mixes the mixture with the mixed raw material powder according to a certain proportion by using common normal temperature edible water, pours the mixture into a simple plastic mould, and stands the mixture to obtain the soft sweets with various shapes, colors and tastes. Book (I)The invention removes the boiling process with high energy consumption and high danger, provides the production process for the operation of consumers, and brings more interest and creation to the consumers while reducing the energy consumption and the danger. The soft sweets produced by the invention can enter the packaging procedure only by uniformly mixing the raw materials, and the production cycle is reduced by at least 80%.
Detailed Description
The invention provides a normal-temperature forming soft sweet and a preparation method thereof, and a person skilled in the art can use the contents of the text for reference and appropriately improve the process parameters to realize the forming. It is expressly intended that all such similar substitutes and modifications apparent to those skilled in the art are deemed to be within the scope of the invention. While the methods and applications of this invention have been described in terms of preferred embodiments, it will be apparent to those of ordinary skill in the art that variations and modifications in the methods and applications described herein, as well as other suitable variations and combinations, may be made to implement and use the techniques of this invention without departing from the spirit and scope of the invention.
The invention provides a preparation method of normal-temperature forming soft sweets, which comprises the following steps:
A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows:
under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃;
B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy.
The preparation method of the normal temperature forming soft sweets provided by the invention is that firstly, the thickening agent, the sweetening agent and the sour agent are mixed and dissolved with water.
The mass ratio of the thickening agent to the sweetening agent to the sour agent is preferably (5-30): (40-300): (1-5); more preferably (8-28): (50-280): (2-5).
The thickener is preferably one or more of gelatin, starch, modified starch, carrageenan, gellan gum, pectin, agar, sodium alginate and konjac glucomannan.
The sweetener is one or more of white granulated sugar, sorbitol, maltitol, isomaltitol, erythritol, xylitol, trehalose, glucose, mogroside, sucralose, aspartame, acesulfame potassium and stevioside;
the sour agent is one or more of citric acid, malic acid, sodium citrate, tartaric acid and fumaric acid.
The dissolving temperature is 80-90 ℃.
The mixing method of the present invention is not limited, and those skilled in the art will be familiar with it.
The amount of water is based on the fact that the mixture can be completely dissolved and a uniform solution is generated, and the research of the invention finds that the water with the temperature of 80-90 ℃ required for completely dissolving the mixture to form the uniform solution is half of the cold water at the normal temperature, so the water with the temperature of 80-90 ℃ is preferably used for dissolving.
The sources of the above components are not limited in the present invention, and they are commercially available.
Then, spray drying to obtain gel powder; the spray drying parameters are specifically as follows:
under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃.
Preferably, the pressure is 700-3200 kPa at 0.13m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃;
more preferably at a pressure of 800 to 3000 kPa at 0.13m3Spray drying is carried out for h, the temperature of an air inlet is 200-240 ℃, and the temperature of an air outlet is 120-130 ℃.
Meanwhile, an air pipeline is arranged on the periphery of the spray drying equipment, and cold air is 0.1m3The velocity of/h is blown from the air duct parallel to the outer periphery of the drying apparatus and downward. The adherence of the gelling agent to the wall is minimized,and the loss is reduced. The obtained solid powder had a particle size of 80 mesh, a solid content of 40% by weight and a moisture content of 40% by weight. The solid powder is treated with a wetting agent (purified water) to promote water dispersibility of the mixture, so that each particle is surrounded by water, thereby promoting rapid dissolution of the solute.
The particle size of the gel powder is preferably 80-100 meshes.
The gel prepared by the method is gel powder, and the gel powder is matched with the particle size, so that the texture is fluffy, uniform, fine and fluffy, and the gel can be quickly and comprehensively dissolved even by using cold water at normal temperature.
Mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder.
The mass ratio of the gel, the sweetening agent, the seasoning, the sour agent, the edible essence and the edible pigment is preferably (5-36): (50-90): (0-20): (0-5): (1-5): (0.01-2); more preferably (9-36): (55-85): (0-18): (1-4): (2-5): (0.03 to 1).
According to the invention, the sweetener is one or more of white granulated sugar, sorbitol, maltitol, isomaltitol, erythritol, xylitol, trehalose, glucose, momordica grosvenori fructose, sucralose, aspartame, acesulfame and stevioside;
the flavoring agent is one or more of milk powder, cocoa powder, tea powder, ginger powder, fruit powder and vegetable powder, etc., which can provide different flavors and nutrients for the product
The sour agent is one or more of citric acid, malic acid, sodium citrate, tartaric acid and fumaric acid;
the edible essence is powder essence for food sold in the market; the edible pigment is commercially available edible powder pigment.
The sources of the above components are not limited in the present invention, and they are commercially available.
The sweetener is more than 80 meshes; preferably 80 to 100 mesh. The seasoning is more than 80 meshes; preferably 80 to 100 mesh. The sour agent is more than 80 meshes; preferably 80 to 100 mesh. The edible essence is more than 80 meshes; preferably 80 to 100 mesh. The edible pigment is more than 80 meshes; preferably 80 to 100 mesh.
The mixing mode is not limited, the powder mixer is preferred, and the mixing time is preferably 10-20 min.
Mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy.
The mass ratio of the soft sweet powder to the water is preferably 1: (0.5 to 20); more preferably 1: (1-15); most preferably 1: (1.5-10).
The mixing temperature is normal temperature, and heating is not needed.
Stirring, and standing in a mold to obtain soft candy.
The mold of the present invention is not limited to the above, and may be in various shapes for producing soft candy.
The standing time is preferably 10-15 min.
The invention provides a normal-temperature forming soft sweet which is prepared by the preparation method of any one of the technical schemes.
The invention provides a preparation method of normal-temperature forming soft sweets, which comprises the following steps: A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows: under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃; B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy. The invention mixes the sweetening agent, gelling agent, flavoring agent, color agent and other raw materials of soft sweets uniformly, then mixes the mixture with the mixed raw material powder according to a certain proportion by using common normal temperature edible water, pours the mixture into a simple plastic mould, and stands the mixture to obtain the soft sweets with various shapes, colors and tastes. The invention eliminates the boiling process with high energy consumption and high danger, andthe production process is provided for the operation of consumers, and the energy consumption and the danger are reduced, and meanwhile, more interest and creation are brought to the consumers. The soft sweets produced by the invention can enter the packaging procedure only by uniformly mixing the raw materials, and the production cycle is reduced by at least 80%.
In order to further illustrate the present invention, the room temperature forming soft sweets and the preparation method thereof provided by the present invention are described in detail below with reference to the examples.
Example 1
White granulated sugar powder: 60g of
Gel (gelatin powder): 35g of
Citric acid powder: 1g
Powder essence: 2g
Edible pigment: 0.05g
The raw materials are all 80 mesh powder, and are put into a powder mixer to be mixed for 20 min.
The preparation of the gel is specifically as follows:
16 parts of gelatin, 124 parts of white granulated sugar and 2 parts of citric acid, and the raw materials are uniformly mixed in water (100 parts) at 85 ℃. At a pressure of 800 kPa, at 0.13m3Spray drying is carried out/h. The air inlet temperature was 200 ℃ and the air outlet temperature was 120 ℃.
And (3) pouring 10g of the mixed soft candy powder into a clean cup, pouring 15g of normal-temperature purified water into a soft candy powder containing cup, uniformly stirring until the powder is completely dissolved, pouring into a plastic or other material mold, and standing for 10-15min to obtain the soft candy with the taste of Q elasticity and sweet and delicious taste.
Example 2
Xylitol powder: 60g of
Gel (gelatin powder): 35g of
Malic acid powder: 1g
Powder essence: 3g
Sucralose: 0.02g
Edible pigment: 0.03g
The raw materials are all 80 mesh powder, and are put into a powder mixer to be mixed for 20 min.
The preparation of the gel is specifically as follows:
16 parts of gelatin, 124 parts of white granulated sugar and 2 parts of citric acid, and the raw materials are uniformly mixed in water (100 parts) at 85 ℃. At a pressure of 800 kPa, at 0.13m3Spray drying is carried out/h. The air inlet temperature was 200 ℃ and the air outlet temperature was 120 ℃.
And (3) pouring 10g of the mixed soft candy powder into a clean cup, pouring 15g of normal-temperature purified water into a soft candy powder containing cup, uniformly stirring until the powder is completely dissolved, pouring into a plastic or other material mold, and standing for 10-15min to obtain the soft candy with the taste of Q elasticity and sweet and delicious taste.
Comparative example 1
White granulated sugar powder: 60g of
Gel (gelatin powder): 35g of
Citric acid powder: 1g
Powder essence: 2g
Edible pigment: 0.05g
The raw materials are put into a powder mixer for mixing for 20min, wherein the powder is 80 meshes. The gelatin in this comparative example was not subjected to spray drying treatment and was a commercially available normal gelatin powder. Taking 10g of the mixed soft candy powder, pouring into a clean cup, and stirring for 30min, wherein gelatin is not dissolved and can not be formed.
Comparative example 2
White granulated sugar powder: 60g of
Gel (gelatin powder): 35g of
Citric acid powder: 1g
Powder essence: 2g
Edible pigment: 0.05g
The raw materials are all 60-80 mesh powder, and are put into a powder mixer to be mixed for 20 min. And (3) pouring 10g of the mixed soft candy powder into a clean cup, pouring 15g of normal-temperature purified water into a cup containing soft candy powder, uniformly stirring until the powder is completely dissolved, pouring into a plastic or other material mold, and standing for 10-15min to obtain the soft candy with the taste of Q elasticity and sweet and delicious taste.
Comparative example 3
White granulated sugar powder: 65g of
Gel (gelatin powder): 36g of
Citric acid powder: 1.4g
Powder essence: 2.5g
Edible pigment: 0.1g
Mixing the above materials in a powder mixer for 20min
And (3) pouring 100g of the mixed soft candy powder into a clean cup, pouring 15g of normal-temperature purified water into a cup containing soft candy powder, uniformly stirring until the powder is completely dissolved, pouring into a plastic or other material mold, and standing for 10-15min to obtain the soft candy with the taste of Q elasticity and sweet and delicious taste.
Comparative example 4
White granulated sugar powder: 60g of
Gel (gelatin powder): 35g of
Citric acid powder: 1g
Powder essence: 2g
Edible pigment: 0.05g
60g of white granulated sugar, 35g of gel (gelatin powder) and water are mixed and heated to 50 ℃ to be fully dissolved. Decocting with a vacuum continuous sugar cooker at 120 deg.C, steam pressure of 0.4MPa and vacuum degree of 0.03MPa to obtain mixed liquid.
Transferring the mixed liquid into a seasoning pot, wherein the temperature is 70 ℃. And (3) pouring the citric acid powder, the powdered essence, the edible pigment and the like into a seasoning pot, and uniformly mixing with the feed liquid at a stirring speed of 20r/min for 10 min. Transferring the feed liquid (at 75 deg.C) into a mold for molding, and drying in a drying room at 25 deg.C and 40% relative humidity until the water content is 15%.
Example 3
Evaluation of Effect of examples and comparative examples
200 subjects of 18 to 35 years old were randomly selected, sensory evaluations were performed on examples 1 and 2 and comparative examples 1, 2, 3 and 4, each full score was 100 points, and the final score was an average score, and the evaluations of examples 1 and 2 and comparative examples 1, 2, 3 and 4 are shown in table 1:
TABLE 1 sensory evaluation of examples 1 and 2 and comparative examples 1, 2, 3 and 4
| Item | Example 1 | Example 2 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Color and luster | 92 | 92 | 0 | 79 | 82 | 88 |
| Fragrance | 95 | 95 | 0 | 87 | 92 | 94 |
| Taste of the product | 96 | 96 | 0 | 80 | 93 | 96 |
| Tissue of | 92 | 92 | 0 | 90 | 88 | 91 |
| Elasticity | 94 | 94 | 0 | 81 | 86 | 93 |
As can be seen from the results in Table 1, the fondant of example 1 is comparable to a conventionally cooked fondant (i.e., comparative example 4) in color, flavor, mouthfeel, texture, and elasticity. In contrast, comparative example 1 had a granular feeling of gelatin because gelatin was not treated and could not be dissolved in cold water and molded.
Distinction of processed gelatin from common commercially available gelatin
The time required to dissolve 80g of the treated gelatin in a conventional commercially available gelatin under different conditions is shown in Table 2
TABLE 2 time required to dissolve 80g of treated gelatin with ordinary commercially available gelatin
As can be seen from the comparison of the data in table 2, the time required to dissolve 80g of 80-100 mesh treated gelatin is completed in only half a minute, and the time required to dissolve in hot and cold water is only 5 seconds different. After treatment, the time for dissolving the gelatin is greatly shortened, the pleasure of making candies by consumers is met, and long-time waiting is not needed.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. A preparation method of normal temperature forming soft sweets is characterized by comprising the following steps:
A) mixing thickener, sweetener, sour agent and water, dissolving, and spray drying to obtain gel powder; the spray drying parameters are specifically as follows:
under a pressure of 700 to 3200 kPa, at a pressure of 0.1 to 0.15m3Spray drying is carried out for h, the temperature of an air inlet is 200-250 ℃, and the temperature of an air outlet is 110-140 ℃;
B) mixing gel, sweetener, flavoring agent, sour agent, edible essence and edible pigment to obtain soft sugar powder; mixing the soft sugar powder with water, stirring, and standing in a mold to obtain soft candy.
2. The method according to claim 1, wherein the dissolving temperature in step A) is 80 to 90 ℃.
3. The preparation method of claim 1, wherein the standing time in the step B) is 10-15 min.
4. The preparation method according to claim 1, wherein the mass ratio of the soft sweet powder to the water in the step B) is 1: (0.5 to 20);
the mass ratio of the thickening agent to the sweetening agent to the sour agent in the step A) is (5-30): (40-300): (1-5).
5. The manufacturing method according to claim 1, wherein an air duct is provided at an outer periphery of the spray drying apparatus, and the cool air is supplied at 0.1m3Velocity of/h from air duct and dryingThe periphery of the device was parallel and blown down.
6. The method of claim 1, wherein the particle size of the gelling agent powder is 80-100 mesh; the sweetener is more than 80 meshes; the seasoning is more than 80 meshes; the sour agent is more than 80 meshes; the edible essence is more than 80 meshes; the edible pigment is above 80 meshes.
7. The preparation method according to claim 1, wherein the sweetener is one or more of white granulated sugar, sorbitol, maltitol, isomalt, erythritol, xylitol, trehalose, glucose, mogroside, sucralose, aspartame, acesulfame potassium and stevioside;
the flavoring agent is one or more of milk powder, cocoa powder, tea powder, ginger powder, fruit powder and vegetable powder.
8. The preparation method according to claim 1, wherein the sour agent is one or more of citric acid, malic acid, sodium citrate, tartaric acid and fumaric acid;
the thickener is one or more of gelatin, starch, modified starch, carrageenan, gellan gum, pectin, agar, sodium alginate and konjac glucomannan.
9. The preparation method of claim 1, wherein the mass ratio of the gel, the sweetener, the seasoning, the sour agent, the flavoring essence and the edible pigment in the step B) is (5-36): (50-90): (0-20): (0-5): (1-5): (0.01-2).
10. An ambient temperature-formable jelly candy which is produced by the production method according to any one of claims 1 to 9.
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| GB1187961A (en) * | 1966-08-05 | 1970-04-15 | Taylor Reed Corp | Methods and Compositions for making Instant Fudge-Type Candy |
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| CN108783404A (en) * | 2018-06-21 | 2018-11-13 | 福建省天源兴达食品有限公司 | A kind of preparation method of low-temperature instant agar |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1187961A (en) * | 1966-08-05 | 1970-04-15 | Taylor Reed Corp | Methods and Compositions for making Instant Fudge-Type Candy |
| US5476678A (en) * | 1993-04-23 | 1995-12-19 | Amway Corporation | Composition for and method of producing a fiber fortified chewy or soft-textured confection candy |
| CN103315116A (en) * | 2013-06-26 | 2013-09-25 | 金冠(中国)食品有限公司 | Technology for cold machining starch soft sweets |
| CN105146021A (en) * | 2015-07-31 | 2015-12-16 | 青岛文创科技有限公司 | Making method of apple soft sweets |
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