CN115152884A - Peeled candy and preparation method thereof - Google Patents
Peeled candy and preparation method thereof Download PDFInfo
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- CN115152884A CN115152884A CN202210718743.7A CN202210718743A CN115152884A CN 115152884 A CN115152884 A CN 115152884A CN 202210718743 A CN202210718743 A CN 202210718743A CN 115152884 A CN115152884 A CN 115152884A
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- outer skin
- peeled
- maltose
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 117
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 44
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 41
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 41
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 41
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 41
- 239000000049 pigment Substances 0.000 claims abstract description 38
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 28
- 229920001525 carrageenan Polymers 0.000 claims abstract description 28
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 27
- 239000000679 carrageenan Substances 0.000 claims abstract description 27
- 229940113118 carrageenan Drugs 0.000 claims abstract description 27
- 235000010987 pectin Nutrition 0.000 claims abstract description 27
- 239000001814 pectin Substances 0.000 claims abstract description 27
- 229920001277 pectin Polymers 0.000 claims abstract description 27
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 27
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 27
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 27
- 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 abstract description 27
- 108010010803 Gelatin Proteins 0.000 claims abstract description 17
- 239000008273 gelatin Substances 0.000 claims abstract description 17
- 229920000159 gelatin Polymers 0.000 claims abstract description 17
- 235000019322 gelatine Nutrition 0.000 claims abstract description 17
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 17
- 239000001509 sodium citrate Substances 0.000 claims abstract description 17
- 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 abstract description 17
- 239000000203 mixture Substances 0.000 claims description 65
- 238000002156 mixing Methods 0.000 claims description 35
- 235000000346 sugar Nutrition 0.000 claims description 19
- 239000001508 potassium citrate Substances 0.000 claims description 18
- 229960002635 potassium citrate Drugs 0.000 claims description 18
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 18
- 235000011082 potassium citrates Nutrition 0.000 claims description 18
- 235000013305 food Nutrition 0.000 claims description 16
- 239000004149 tartrazine Substances 0.000 claims description 13
- 235000015203 fruit juice Nutrition 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000000499 gel Substances 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000013508 migration Methods 0.000 abstract description 3
- 230000005012 migration Effects 0.000 abstract description 3
- 238000007711 solidification Methods 0.000 abstract description 3
- 230000008023 solidification Effects 0.000 abstract description 3
- 229960004106 citric acid Drugs 0.000 description 7
- 239000004161 brilliant blue FCF Substances 0.000 description 5
- 229960000292 pectin Drugs 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-UWTATZPHSA-N (R)-malic acid Chemical compound OC(=O)[C@H](O)CC(O)=O BJEPYKJPYRNKOW-UWTATZPHSA-N 0.000 description 1
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 description 1
- 244000248349 Citrus limon Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007791 dehumidification Methods 0.000 description 1
- 230000009969 flowable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
Images
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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
- A23G3/545—Composite products, e.g. layered, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23G3/0025—Processes in which the material is shaped at least partially in a mould in the hollows of a surface, a drum, an endless band, or by a drop-by-drop casting or dispensing of the material on a surface, e.g. injection moulding, transfer moulding
- A23G3/0029—Moulding processes for hollow products, e.g. opened shell
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The peeled candy comprises an outer skin layer and a sandwich wrapped in the outer skin layer, wherein the outer skin layer is prepared from the following components in parts by weight: 30 to 40 parts of white granulated sugar, 30 to 40 parts of maltose, 10 to 20 parts of water, 0.1 to 1 part of carrageenan, 0.1 to 0.5 part of pectin, 1 to 10 parts of gelatin, 0.01 to 0.1 part of potassium sorbate, 0.2 to 1 part of citric acid, 0.1 to 0.5 part of DL-malic acid, 0.2 to 1 part of sodium citrate, 0 to 0.001 part of edible pigment E1020.0001 and 0.005 part of edible pigment E1330.001. The outer skin and the sandwich are different solid gels, and because the two gels have different solidification times, the two gels can be separated from each other more easily, so that the real peeling effect is simulated. The candy outer skin tastes sour and sweet and is close to the taste of natural fruit skin; the filling is softer, glutinous and tasty, and is closer to the real pulp. In addition, the invention can lead the outer skin to fully wrap the sandwich, and prevent the product from leaking or clamping the tail. In addition, the candy can avoid the surface adhesion phenomenon caused by water migration in the effective period.
Description
Technical Field
The invention relates to a peeled candy and a preparation method thereof, belonging to the technical field of food.
Background
The current filled soft sweets on the market mainly comprise two types: one type is a gel-type candy, which has a flowable center. Another type is a soft elastic solid gel center, which uses a thinner outer skin layer to simulate natural fruit peel.
However, the soft elastic solid gel center-fill and the outer skin layer of such center-filled confections are generally of the same formulation, and are therefore prone to stickiness, which results in poor mouth feel and inability to simulate a realistic peeling effect. In addition, although the outer skin layer of the candy can simulate natural fruit skin, the taste of the candy like real fruit skin cannot be simulated.
Disclosure of Invention
In order to solve the defects, the invention provides a peeled candy and a preparation method thereof.
In order to achieve the purpose, the invention adopts the technical scheme that: a peeled candy comprises an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 30 to 40 parts of white granulated sugar, 30 to 40 parts of maltose, 10 to 20 parts of water, 0.1 to 1 part of carrageenan, 0.1 to 0.5 part of pectin, 1 to 10 parts of gelatin, 0.01 to 0.1 part of potassium sorbate, 0.2 to 1 part of citric acid, 0.1 to 0.5 part of DL-malic acid, 0.2 to 1 part of sodium citrate, 0 to 0.001 part of edible pigment E1020.0001, and 0.005 part of edible pigment E1330.001; the sandwich is prepared from the following components in parts by weight: 10 to 20 portions of white granulated sugar, 40 to 50 portions of maltose, 30 to 40 portions of water, 1 to 5 portions of concentrated fruit juice, 0.5 to 1.5 portions of carrageenan, 0.1 to 0.5 portion of pectin, 0.01 to 0.1 portion of potassium sorbate, 0.1 to 1 portion of citric acid, 0.1 to 0.5 portion of DL-malic acid, 0.1 to 0.5 portion of sodium citrate, 0.1 to 1 portion of food essence and 0.42 to 0.001 portion of food pigment E1020.0001.
Preferably, the ratio of DL-malic acid, potassium citrate and citric acid of the outer skin layer is 1; the ratio of water, white granulated sugar and maltose is 1.
Preferably, the ratio of DL-malic acid, potassium citrate and citric acid in the filling is 1; the ratio of white granulated sugar, maltose and water is 1.
A method for preparing a peeled candy comprising the steps of:
(1) Heating and mixing 30-40 parts of white granulated sugar, 30-40 parts of maltose, 10-20 parts of water, 0.1-1 part of carrageenan, 0.1-0.5 part of pectin, 1-10 parts of gelatin and 0.01-0.1 part of potassium sorbate;
(2) Adding 0.2-1 part of citric acid, 0.1-0.5 part of DL-malic acid, 0.2-1 part of sodium citrate, 0.53-0.001 part of edible pigment E1020.0001 and 0.005 part of edible pigment E1330.001 into the mixture prepared in the step (1), and mixing to obtain a skin mixture;
(3) Mixing and heating 10-20 parts of white granulated sugar, 40-50 parts of maltose, 30-40 parts of water, 1-5 parts of concentrated fruit juice, 0.5-1.5 parts of carrageenan, 0.1-0.5 part of pectin and 0.01-0.1 part of potassium sorbate;
(4) Adding 0.1-1 part of citric acid, 0.1-0.5 part of DL-malic acid and 0.1-0.5 part of sodium citrate into the mixture prepared in the step (3) and mixing;
(5) Adding 0.1-1 part of food essence and 0.001 part of food pigment E1020.0001-0.001 part of the mixture prepared in the step (4) into the mixture, and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the outer skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the outer skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6);
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at low temperature to finish the whole production.
Preferably, the white granulated sugar, the maltose syrup, the water, the carrageenan, the pectin and the potassium sorbate in the step (1) are mixed at the temperature of 100-110 ℃, and then the mixture is cooled to the temperature of 75-85 ℃ and added with the gelatin.
Preferably, the sugar degree of the mixture prepared in the step (1) is 65-77 DEG Bx.
Preferably, the step (3) is firstly mixed at 40-50 ℃ and then heated to 110-120 ℃.
Preferably, the mixture obtained in the step (3) has a sugar degree of 63-75 DEG Bx.
Preferably, the step (7) is cooled and shaped at 5-10 ℃ for 10-20 min.
Preferably, the step (8) is carried out at low temperature of 20-30 ℃ for dehumidification until the sugar degree of the candy is 85-90 DEG Bx.
The outer skin and the sandwich of the invention are solid gels with different formulas, and because the solidification time of the two gels is different, the two gels can be separated from each other more easily, thereby simulating the real peeling effect. The candy outer skin tastes sour and sweet and is close to the taste of natural fruit skin; the filling is softer, glutinous and tasty, and is closer to the real pulp. In addition, the invention can lead the outer skin to fully wrap the sandwich, and prevent the product from leaking or clamping the tail. In addition, the candy can avoid surface adhesion phenomenon caused by water migration in the period of validity.
Drawings
Fig. 1 is a schematic structural view of the present invention.
In the figure: 1-an outer skin layer; 2-filling.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A peeled candy comprises an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 30 parts of white granulated sugar, 30 parts of maltose, 10 parts of water, 0.1 part of carrageenan, 0.1 part of pectin, 1 part of gelatin, 0.01 part of potassium sorbate, 0.2 part of citric acid, 0.2 part of DL-malic acid (namely a mixture of D-malic acid and L-malic acid), 0.1 part of sodium citrate, 0.0001 part of edible pigment E102 (namely lemon yellow) and 0.001 part of edible pigment E133 (namely brilliant blue); the sandwich is prepared from the following components in parts by weight: 10 parts of white granulated sugar, 40 parts of maltose, 30 parts of water, 1 part of concentrated fruit juice, 0.5 part of carrageenan, 0.1 part of pectin, 0.01 part of potassium sorbate, 0.1 part of citric acid, 0.1 part of DL-malic acid, 0.1 part of sodium citrate, 0.1 part of food essence and 5363 parts of edible pigment E1020.0001.
Wherein the ratio of DL-malic acid, potassium citrate and citric acid in the outer skin layer is 1; the ratio of water, white granulated sugar and maltose is 1. The ratio of the DL-malic acid, the potassium citrate and the citric acid in the sandwich is 1; the ratio of white granulated sugar, maltose and water is 1.
A peeled candy is prepared by the following steps:
(1) Mixing white granulated sugar, maltose syrup, water, carrageenan, pectin and potassium sorbate at 100 ℃, cooling to 75 ℃, adding gelatin according to the parts, and mixing to make the sugar degree of the mixture 65 DEG Bx (namely the sugar degree);
(2) Adding citric acid, DL-malic acid, edible pigment E102 and edible pigment E133 into the mixture prepared in the step (1) according to the parts, and mixing to obtain a skin mixture;
(3) Mixing white granulated sugar, maltose, water, concentrated fruit juice, carrageenan, pectin and potassium sorbate in the above parts at 40 ℃, and then heating to 110 ℃ to make the sugar degree of the obtained mixture 63 degrees Bx;
(4) Adding citric acid, DL-malic acid and potassium citrate into the mixture prepared in the step (3) according to the parts by weight, and mixing;
(5) Adding the mixture prepared in the step (4) into food essence and edible pigment E102 according to the parts, and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6) at 5 ℃ for 10min;
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at a low temperature of 20 ℃ until the sugar degree of the candy is 85 DEG Bx, thus finishing the whole production.
Example 2
A peeled candy comprises an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 40 parts of white granulated sugar, 40 parts of maltose, 20 parts of water, 1 part of carrageenan, 0.5 part of pectin, 10 parts of gelatin, 0.1 part of potassium sorbate, 1 part of citric acid, 0.5 part of DL-malic acid, 1 part of sodium citrate, 1020.001 parts of edible pigment E, and 1330.005 parts of edible pigment E; the sandwich is prepared from the following components in parts by weight: 20 parts of white granulated sugar, 50 parts of maltose, 40 parts of water, 5 parts of concentrated fruit juice, 1.5 parts of carrageenan, 0.5 part of pectin, 0.1 part of potassium sorbate, 1 part of citric acid, 0.5 part of DL-malic acid, 0.5 part of sodium citrate, 1 part of food essence and 3242 parts of food pigment E1020.001.
Wherein the ratio of DL-malic acid, potassium citrate and citric acid in the outer skin layer is 1; the ratio of water, white granulated sugar and maltose is 1. The ratio of the DL-malic acid, the potassium citrate and the citric acid in the sandwich is 1; the ratio of white granulated sugar, maltose and water is 1.
A peeled candy is prepared by the following steps:
(1) Mixing the white granulated sugar, the maltose syrup, the water, the carrageenan, the pectin and the potassium sorbate according to the parts by weight at 110 ℃, cooling to 85 ℃, adding the gelatin according to the parts by weight, and mixing to ensure that the sugar degree of the mixture is 77 DEG Bx;
(2) Adding citric acid, DL-malic acid, edible pigment E102 and edible pigment E133 into the mixture prepared in the step (1) according to the parts, and mixing to obtain a skin mixture;
(3) Mixing white granulated sugar, maltose, water, concentrated fruit juice, carrageenan, pectin and potassium sorbate at 50 ℃, and then heating to 120 ℃ to make the sugar degree of the obtained mixture be 75 DEG Bx;
(4) Adding citric acid, DL-malic acid and potassium citrate into the mixture prepared in the step (3) according to the parts by weight, and mixing;
(5) Adding the mixture prepared in the step (4) into food essence and edible pigment E102 according to the parts, and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the outer skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the outer skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6) for 20min at 10 ℃;
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at a low temperature of 30 ℃ until the sugar degree of the candy is 90 degrees Bx, thereby completing the whole production.
Example 3
A peeled candy comprises an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 35 parts of white granulated sugar, 35 parts of maltose, 15 parts of water, 0.5 part of carrageenan, 0.3 part of pectin, 5 parts of gelatin, 0.05 part of potassium sorbate, 0.5 part of citric acid, 0.4 part of DL-malic acid, 0.8 part of sodium citrate, 6253 parts of edible pigment E1020.0005 parts, and 3232 parts of edible pigment E1330.003 parts; the sandwich is prepared from the following components in parts by weight: 15 parts of white granulated sugar, 45 parts of maltose, 35 parts of water, 3 parts of concentrated fruit juice, 0.1 part of carrageenan, 0.3 part of pectin, 0.05 part of potassium sorbate, 0.5 part of citric acid, 0.3 part of DL-malic acid, 0.3 part of sodium citrate, 0.5 part of food essence and 5363 parts of edible pigment E1020.0005.
Wherein the ratio of DL-malic acid, potassium citrate and citric acid in the outer skin layer is 1; the ratio of water, white granulated sugar and maltose is 1. The ratio of the DL-malic acid, the potassium citrate and the citric acid in the sandwich is 1; the ratio of white granulated sugar, maltose and water is 1.
A peeled candy is prepared by the following steps:
(1) Mixing the white granulated sugar, the maltose syrup, the water, the carrageenan, the pectin and the potassium sorbate according to the parts by weight at 105 ℃, cooling to 80 ℃, adding the gelatin according to the parts by weight, and mixing to ensure that the sugar degree of the mixture is 71-degree Bx;
(2) Adding citric acid, DL-malic acid, edible pigment E102 and edible pigment E133 into the mixture prepared in the step (1) according to the parts, and mixing to obtain a skin mixture;
(3) Mixing white granulated sugar, maltose, water, concentrated fruit juice, carrageenan, pectin and potassium sorbate at 45 ℃ according to the parts, and then heating to 115 ℃ to ensure that the sugar degree of the prepared mixture is 69-degree Bx;
(4) Adding citric acid, DL-malic acid and potassium citrate into the mixture prepared in the step (3) according to the parts by weight, and mixing;
(5) Adding the mixture prepared in the step (4) into food essence and edible pigment E102 according to the parts, and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the outer skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the outer skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6) for 15min at 7 ℃;
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at a low temperature of 25 ℃ until the sugar degree of the candy is 87 degrees Bx, thereby completing the whole production.
Example 4
A peeled candy comprises an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 37 parts of white granulated sugar, 37 parts of maltose, 15 parts of water, 0.3 part of carrageenan, 0.15 part of pectin, 7.5 parts of gelatin, 0.04 part of potassium sorbate, 0.67 part of citric acid, 0.3 part of DL-malic acid, 0.6 part of sodium citrate, 6253 parts of edible pigment E1020.0005 parts, and 3232 parts of edible pigment E1330.001 parts; the sandwich is prepared from the following components in parts by weight: 14.8 parts of white granulated sugar, 44.4 parts of maltose, 35.5 parts of water, 2.4 parts of concentrated fruit juice, 0.94 part of carrageenan, 0.36 part of pectin, 0.03 part of potassium sorbate, 0.53 part of citric acid, 0.12 part of DL-malic acid, 0.24 part of sodium citrate, 0.59 part of food essence and 5363 parts of edible pigment E1020.0002.
Wherein the ratio of DL-malic acid, potassium citrate and citric acid in the outer skin layer is 1; the ratio of water, white granulated sugar and maltose is 1. The ratio of the DL-malic acid, the potassium citrate and the citric acid in the sandwich is 1; the ratio of white granulated sugar, maltose and water is 1.
A peeled candy is prepared by the following steps:
(1) Mixing the white granulated sugar, the maltose syrup, the water, the carrageenan, the pectin and the potassium sorbate according to the parts by weight at 108 ℃, cooling to 80 ℃, adding the gelatin according to the parts by weight, and mixing to ensure that the sugar degree of the mixture is 72 degrees Bx;
(2) Adding citric acid, DL-malic acid, edible pigment E102 and edible pigment E133 into the mixture prepared in the step (1) according to the parts, and mixing to obtain a skin mixture;
(3) Mixing white granulated sugar, maltose, water, concentrated fruit juice, carrageenan, pectin and potassium sorbate at 45 ℃ according to the parts, and then heating to 118 ℃ to make the sugar degree of the prepared mixture 70 DEG Bx;
(4) Adding citric acid, DL-malic acid and potassium citrate into the mixture prepared in the step (3) according to the parts by weight, and mixing;
(5) Adding the mixture prepared in the step (4) into food essence and edible pigment E102 according to the parts, and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6) for 20min at the temperature of 8 ℃;
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at a low temperature of 25 ℃ until the sugar degree of the candy is 87 degrees Bx, thereby completing the whole production.
The outer skin and the sandwich are solid gels with different formulas, and because the two gels have different solidification times, the two gels can be separated from each other more easily, so that the real peeling effect is simulated. The candy outer skin and the candy filling are naturally separated, other separation auxiliary materials are not needed to be added between the candy outer skin and the candy filling, and the shape and the taste of natural fruits can be better simulated. In addition, the invention mixes part of the mixed materials at high temperature, and then cools and mixes the gelatin to prevent the gelatin from being damaged due to overhigh temperature, so that the taste of the skin is better Q elasticity. And the ratio of DL-malic acid, potassium citrate and citric acid of the outer skin layer is 1; the ratio of water to white granulated sugar to maltose is 1.5, 2.5, and the peel can be better sour, sweet and delicious, and is close to the taste of natural peel.
In addition, the filling of the present invention mixes some of the materials first warm and then mixes the other ingredients when heated. Simultaneously, preparing by adopting carrageenin and water in higher parts, namely, the ratio of the DL-malic acid, the potassium citrate and the citric acid in the sandwich is 1; the proportion of white granulated sugar, maltose and water is 1. In addition, the outer skin is poured firstly, and then the sandwich material is injected into the inner part of the outer skin before the outer skin is not solidified, so that the outer skin can fully wrap the sandwich, and the phenomena of core leakage or tail clamping of the product are prevented. Meanwhile, the shape of the outer skin and the pulp of the fruit can be better simulated. In addition, the candy needs to be dehumidified at low temperature, so that the candy does not have the surface adhesion phenomenon caused by moisture migration in the effective period.
Claims (10)
1. The peeled candy is characterized by comprising an outer skin layer and a sandwich wrapped inside the outer skin layer; the outer skin layer is prepared from the following components in parts by weight: 30 to 40 parts of white granulated sugar, 30 to 40 parts of maltose, 10 to 20 parts of water, 0.1 to 1 part of carrageenan, 0.1 to 0.5 part of pectin, 1 to 10 parts of gelatin, 0.01 to 0.1 part of potassium sorbate, 0.2 to 1 part of citric acid, 0.1 to 0.5 part of DL-malic acid, 0.2 to 1 part of sodium citrate, 0.0001 to 0.001 part of edible pigment E102 and 0.001 to 0.005 part of edible pigment E; the sandwich is prepared from the following components in parts by weight: 10 to 20 portions of white granulated sugar, 40 to 50 portions of maltose, 30 to 40 portions of water, 1 to 5 portions of concentrated fruit juice, 0.5 to 1.5 portions of carrageenan, 0.1 to 0.5 portion of pectin, 0.01 to 0.1 portion of potassium sorbate, 0.1 to 1 portion of citric acid, 0.1 to 0.5 portion of DL-malic acid, 0.1 to 0.5 portion of sodium citrate, 0.1 to 1 portion of food essence and 0.0001 to 0.001 portion of edible pigment E102.
2. The peeled candy of claim 1 wherein the outer skin layer has a ratio of DL-malic acid, potassium citrate and citric acid of 1; the ratio of water, white granulated sugar and maltose is 1.
3. The peeled candy of claim 1 wherein the ratio of DL-malic acid, potassium citrate and citric acid of the center-fill is 1; the ratio of white granulated sugar, maltose and water is 1.
4. The preparation method of the peeled candy is characterized by comprising the following steps:
(1) Heating and mixing 30-40 parts of white granulated sugar, 30-40 parts of maltose, 10-20 parts of water, 0.1-1 part of carrageenan, 0.1-0.5 part of pectin, 1-10 parts of gelatin and 0.01-0.1 part of potassium sorbate;
(2) Adding 0.2-1 part of citric acid, 0.1-0.5 part of DL-malic acid, 0.2-1 part of sodium citrate, 0.0001-0.001 part of edible pigment E102 and 0.001-0.005 part of edible pigment E into the mixture prepared in the step (1), and mixing to obtain a skin mixture;
(3) Mixing and heating 10-20 parts of white granulated sugar, 40-50 parts of maltose, 30-40 parts of water, 1-5 parts of concentrated fruit juice, 0.5-1.5 parts of carrageenan, 0.1-0.5 part of pectin and 0.01-0.1 part of potassium sorbate;
(4) Adding 0.1-1 part of citric acid, 0.1-0.5 part of DL-malic acid and 0.1-0.5 part of sodium citrate into the mixture prepared in the step (3), and mixing;
(5) Adding 0.1-1 part of food essence and 0.0001-0.001 part of edible pigment E102 into the mixture prepared in the step (4), and mixing to obtain a sandwich material mixture;
(6) Spraying demoulding oil on the candy mould, pouring the outer skin mixture prepared in the step (2) into the candy mould, and injecting the sandwich material mixture prepared in the step (5) into the outer skin mixture through a needle tube to prepare the peeled candy;
(7) Cooling and shaping the peeled candy prepared in the step (6);
(8) And (4) demolding the peeled candy shaped in the step (7), and then dehumidifying the peeled candy subjected to demolding at low temperature to finish the whole production.
5. The method for preparing a peeled candy as claimed in claim 4, wherein the white granulated sugar, the maltose syrup, the water, the carrageenan, the pectin and the potassium sorbate in the step (1) are mixed at 100-110 ℃, and then the mixture is cooled to 75-85 ℃ and added with the gelatin.
6. The method of claim 4 or 5, wherein the mixture produced in (1) has a sugar degree of 65 to 77 ° Bx.
7. The method of claim 4, wherein step (3) is performed by mixing at 40-50 ℃ and then heating to 110-120 ℃.
8. The method of claim 4 or 7, wherein the mixture obtained in step (3) has a sugar degree of 63 to 75 ° Bx.
9. The method of claim 4, wherein the step (7) is performed by cooling and setting at 5-10 ℃ for 10-20 min.
10. The method of claim 4, wherein the low temperature dehumidifying step (8) is performed at 20 to 30 ℃ until the sugar degree of the candy is 85 to 90 ° Bx.
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