CN116369419A - Fruit-flavored VC flow-core air candy and preparation method thereof - Google Patents
Fruit-flavored VC flow-core air candy and preparation method thereof Download PDFInfo
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- CN116369419A CN116369419A CN202310497545.7A CN202310497545A CN116369419A CN 116369419 A CN116369419 A CN 116369419A CN 202310497545 A CN202310497545 A CN 202310497545A CN 116369419 A CN116369419 A CN 116369419A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000011162 core material Substances 0.000 claims abstract description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 58
- 235000015067 sauces Nutrition 0.000 claims abstract description 51
- 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 45
- 230000009969 flowable effect Effects 0.000 claims abstract description 44
- 239000000463 material Substances 0.000 claims abstract description 34
- 239000010985 leather Substances 0.000 claims abstract description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
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- 108010010803 Gelatin Proteins 0.000 claims abstract description 21
- 239000008273 gelatin Substances 0.000 claims abstract description 21
- 229920000159 gelatin Polymers 0.000 claims abstract description 21
- 235000019322 gelatine Nutrition 0.000 claims abstract description 21
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 21
- 239000001814 pectin Substances 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 21
- 229920001277 pectin Polymers 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 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 abstract description 15
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- 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 abstract description 15
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims abstract description 15
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 15
- 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 15
- 239000000600 sorbitol Substances 0.000 claims abstract description 15
- 235000010356 sorbitol Nutrition 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- 239000008369 fruit flavor Substances 0.000 claims abstract description 13
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 23
- 239000011265 semifinished product Substances 0.000 claims description 22
- 238000003756 stirring Methods 0.000 claims description 20
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- 229920002261 Corn starch Polymers 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
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- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000012216 screening Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 238000002347 injection Methods 0.000 claims description 6
- 239000007924 injection Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 4
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- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 244000242564 Osmanthus fragrans Species 0.000 claims description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 3
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 244000144730 Amygdalus persica Species 0.000 claims description 2
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 244000288157 Passiflora edulis Species 0.000 claims description 2
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 2
- 235000003417 Plumeria rubra f acutifolia Nutrition 0.000 claims description 2
- 244000040691 Plumeria rubra f. acutifolia Species 0.000 claims description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 2
- 241000287420 Pyrus x nivalis Species 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 2
- 235000021014 blueberries Nutrition 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 6
- 235000019640 taste Nutrition 0.000 abstract description 9
- 208000006770 Ascorbic Acid Deficiency Diseases 0.000 abstract description 2
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- 230000002708 enhancing effect Effects 0.000 abstract description 2
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- 238000007254 oxidation reaction Methods 0.000 abstract description 2
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- 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 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 235000011083 sodium citrates Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000005273 aeration Methods 0.000 description 5
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- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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Images
Classifications
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- 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
- A23G3/34—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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/368—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing vitamins, antibiotics
-
- 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
- A23G3/52—Aerated, foamed, cellular or porous products
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of air sugar, in particular to a fruit-flavored VC flow core air sugar and a preparation method thereof, wherein the fruit-flavored VC flow core air sugar comprises a flowable core material and an outer skin material coated on the flowable core material; the outer leather comprises the following raw materials: glucose syrup, white granulated sugar, water, gelatin, hydroxypropyl distarch phosphate, sorbitol, sodium citrate, pectin, citric acid, DL-malic acid, edible essence and pigment; the flowable core material comprises the following raw materials in parts by weight: sauce, white sugar and vitamin C. The outer layer skin material can fully wrap the flowable core material, the overflow condition of the core material can not occur, the produced fruit-flavor VC flow core air candy is flawless in appearance texture, soft in taste, elastic and sweet in taste, VC has the functions of resisting oxidization and enhancing immunity, vitamin C deficiency can be prevented and treated by eating the fruit-flavor VC flow core air candy, and a novel aerated candy product is provided for the market.
Description
Technical Field
The invention relates to the technical field of air sugar, in particular to fruit-flavored VC flow-core air sugar and a preparation method thereof.
Background
The air candy is prepared by decocting sugar, adding colloid and other components, mixing thoroughly, emulsifying and aerating, and is soft candy with fine and smooth tissue and loose taste. The air candy with flowing center is a novel soft candy which is formed by wrapping a flowable stuffing core with a solid candy body of aerated candy.
In recent years, the instant food has good taste and unique taste, is popular with people, has extremely fire-exploded market, and is instant in market, such as instant balls, instant cakes, instant moon cakes and the like. The development of the candy with a flowing center is relatively few, and the market potential is great. Along with the transformation of diet concept, people pay more attention to diet health, and in view of the problems, the inventor fuses traditional aerated sugar with functional food to develop a novel functional air sugar with a flowing center.
Disclosure of Invention
In order to overcome the defects and the shortcomings in the prior art, the invention aims to provide the fruit-flavored VC flow-core air candy.
The invention further aims to provide a preparation method of the fruit-flavored VC flow-core air candy, which is simple to operate, convenient to control, high in production efficiency and low in production cost, and can be used for large-scale production.
The aim of the invention is achieved by the following technical scheme: a fruit flavor VC flow center air candy comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 100-120 parts of glucose syrup, 100-120 parts of white granulated sugar, 22-32 parts of water, 8-12 parts of gelatin, 4-5 parts of hydroxypropyl distarch phosphate, 2-4 parts of sorbitol, 0.5-0.7 part of sodium citrate, 0.2-0.4 part of pectin, 0.15-0.25 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.1-0.15 part of edible essence and 0-0.001 part of pigment;
the flowable core material comprises the following raw materials in parts by weight: 30-40 parts of sauce, 3-5 parts of white granulated sugar and 0.25-0.35 part of vitamin C.
Preferably, the sauce is at least one of jam, fresh flower sauce and honey sauce.
Preferably, the jam is at least one of blueberry jam, strawberry jam, apple jam, grape jam, mango jam, orange jam, snow pear jam, tomato jam, assorted jam, juicy peach jam, passion fruit jam and watermelon jam; the fresh flower sauce is at least one of rose sauce, sweet osmanthus sauce and pagodatree flower sauce.
Preferably, the outer leather consists of the following raw materials in parts by weight: 100-120 parts of glucose syrup, 100-120 parts of white granulated sugar, 22-32 parts of water, 8-12 parts of gelatin, 4-5 parts of hydroxypropyl distarch phosphate, 2-4 parts of sorbitol, 0.5-0.7 part of sodium citrate, 0.2-0.4 part of pectin, 0.15-0.25 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.1-0.15 part of edible essence and 0-0.001 part of pigment; the flowable core material consists of the following raw materials in parts by weight: 30-40 parts of sauce, 3-5 parts of white granulated sugar and 0.25-0.35 part of vitamin C.
The other object of the invention is achieved by the following technical scheme: the preparation method of the fruit-flavored VC flow center air candy comprises the following steps:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting to the required concentration;
s12, cooling the cooked sauce, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and uniformly stirring, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid, edible essence and pigment and uniformly blending to obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling and drying the semi-finished product, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air candy;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
Preferably, in the step S11, the boiling temperature is 100-105 ℃, and the boiling end point is 80-88wt% of the sauce concentration.
Preferably, in the step S12, the cooked sauce is cooled to a temperature lower than 70 ℃.
Preferably, in the step S22, gelatin and water are mixed in a weight ratio of 1:2, and pectin and water are mixed in a weight ratio of 1:2.
Preferably, in the step S24, the aeration density of the outer leather is 0.18-0.3g/cm 3 。
Preferably, in the step S32, the drying treatment is performed at a temperature of 25-30 ℃ until the moisture content of the semi-finished product is 10-20wt%.
The invention has the beneficial effects that: according to the fruit-flavored VC-flavor air candy with the flowing center, the outer skin material can fully wrap the flowable core material, the overflow of the core material can not occur, the produced fruit-flavored VC-flavor air candy with the flowing center is flawless in appearance texture, soft in taste, elastic and sweet in taste, and the VC has the functions of resisting oxidization and enhancing immunity, can prevent and treat vitamin C deficiency diseases after being eaten, and provides a novel aerated candy product for the market.
The preparation method disclosed by the invention is simple to operate, convenient to control, high in production efficiency and low in production cost, can be used for large-scale production, is favorable for the formation and molding of the product form, has good taste, and can realize the production and application of various tastes.
Drawings
FIG. 1 is a schematic diagram of the manufacturing process of the present invention.
Detailed Description
The present invention will be further described with reference to examples and drawings, which are not intended to be limiting, for the understanding of those skilled in the art.
Example 1
A fruit flavor VC flow center air candy comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 100 parts of glucose syrup, 100 parts of white granulated sugar, 22 parts of water, 8 parts of gelatin, 4 parts of hydroxypropyl distarch phosphate, 2 parts of sorbitol, 0.5 part of sodium citrate, 0.2 part of pectin, 0.15 part of citric acid, 0.15 part of DL-malic acid and 0.1 part of edible essence;
the flowable core material comprises the following raw materials in parts by weight: 30 parts of sauce, 3 parts of white granulated sugar and 0.25 part of vitamin C.
The sauce is apple jam.
As shown in fig. 1, the preparation method of the fruity VC flow center air candy comprises the following steps:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting at 100 ℃ until the concentration of the sauce is 80wt%;
s12, cooling the boiled sauce to a temperature lower than 70 ℃, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and stirring uniformly, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid and edible essence to stir uniformly to obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling the semi-finished product, and drying the semi-finished product at the temperature of 25 ℃ until the moisture content of the semi-finished product is 10wt%, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air sugar;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
In the step S22, gelatin and water are mixed according to a weight part ratio of 1:2, and pectin and water are mixed according to a weight part ratio of 1:2.
In the step S24, the aeration density of the outer leather is 0.18g/cm 3 。
Example 2
A fruit flavor VC flow center air candy comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 110 parts of glucose syrup, 110 parts of white granulated sugar, 27 parts of water, 10 parts of gelatin, 4.5 parts of hydroxypropyl distarch phosphate, 3 parts of sorbitol, 0.6 part of sodium citrate, 0.3 part of pectin, 0.2 part of citric acid, 0.2 part of DL-malic acid, 0.13 part of edible essence and 0.001 part of allure red;
the flowable core material comprises the following raw materials in parts by weight: 35 parts of sauce, 4 parts of white granulated sugar and 0.3 part of vitamin C.
The sauce is strawberry jam.
As shown in fig. 1, the preparation method of the fruity VC flow center air candy comprises the following steps:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting at 103 ℃ until the concentration of the sauce is 85wt%;
s12, cooling the boiled sauce to a temperature lower than 70 ℃, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and stirring uniformly, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid, edible essence and alluring red to stir uniformly to obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling the semi-finished product, and drying the semi-finished product at the temperature of 27 ℃ until the moisture content of the semi-finished product is 15wt%, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air sugar;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
In the step S22, gelatin and water are mixed according to a weight part ratio of 1:2, and pectin and water are mixed according to a weight part ratio of 1:2.
In the step S24, the aeration density of the outer leather is 0.22g/cm 3 。
Example 3
A fruit flavor VC flow center air candy comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 120 parts of glucose syrup, 120 parts of white granulated sugar, 32 parts of water, 12 parts of gelatin, 5 parts of hydroxypropyl distarch phosphate, 4 parts of sorbitol, 0.7 part of sodium citrate, 0.4 part of pectin, 0.25 part of citric acid, 0.25 part of DL-malic acid, 0.15 part of edible essence and 0.001 part of lemon yellow;
the flowable core material comprises the following raw materials in parts by weight: 40 parts of sauce, 5 parts of white granulated sugar and 0.35 part of vitamin C.
The sauce is prepared by mixing mango jam and assorted jam according to a weight ratio of 3:1.
As shown in fig. 1, the preparation method of the fruity VC flow center air candy comprises the following steps:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting at 105 ℃ until the concentration of the sauce is 88wt%;
s12, cooling the boiled sauce to a temperature lower than 70 ℃, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and uniformly stirring, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid, edible essence and lemon Huang Diaohe to uniformly obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling the semi-finished product, and drying the semi-finished product at the temperature of 30 ℃ until the moisture content of the semi-finished product is 20wt%, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air sugar;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
In the step S22, gelatin and water are mixed according to a weight part ratio of 1:2, and pectin and water are mixed according to a weight part ratio of 1:2.
In the step S24, the aeration density of the outer leather is 0.3g/cm 3 。
Example 4
A fruit flavor VC flow center air candy comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 110 parts of glucose syrup, 110 parts of white granulated sugar, 28 parts of water, 10 parts of gelatin, 4.5 parts of hydroxypropyl distarch phosphate, 3 parts of sorbitol, 0.6 part of sodium citrate, 0.3 part of pectin, 0.18 part of citric acid, 0.18 part of DL-malic acid, 0.12 part of edible essence and 0.001 part of lemon yellow;
the flowable core material comprises the following raw materials in parts by weight: 38 parts of sauce, 4 parts of white granulated sugar and 0.28 part of vitamin C.
The sauce comprises jam, fresh flower sauce and honey sauce according to the weight ratio of 3:1:1, and mixing.
The jam is grape jam; the fresh flower sauce is sweet osmanthus sauce.
As shown in fig. 1, the preparation method of the fruity VC flow center air candy comprises the following steps:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting at the temperature of 102 ℃ until the concentration of the sauce is 85wt%;
s12, cooling the boiled sauce to a temperature lower than 70 ℃, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and uniformly stirring, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid, edible essence and lemon Huang Diaohe to uniformly obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling the semi-finished product, and drying the semi-finished product at the temperature of 28 ℃ until the moisture content of the semi-finished product is 18wt%, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air sugar;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
In the step S22, gelatin and water are mixed according to a weight part ratio of 1:2, and pectin and water are mixed according to a weight part ratio of 1:2.
In the step S24, the aeration density of the outer leather is 0.25g/cm 3 。
The above embodiments are preferred embodiments of the present invention, and besides, the present invention may be implemented in other ways, and any obvious substitution is within the scope of the present invention without departing from the concept of the present invention.
Claims (10)
1. A fruit-flavored VC flow center air candy is characterized in that: comprises a flowable core material and an outer layer skin material coated on the flowable core material;
the outer leather comprises the following raw materials in parts by weight: 100-120 parts of glucose syrup, 100-120 parts of white granulated sugar, 22-32 parts of water, 8-12 parts of gelatin, 4-5 parts of hydroxypropyl distarch phosphate, 2-4 parts of sorbitol, 0.5-0.7 part of sodium citrate, 0.2-0.4 part of pectin, 0.15-0.25 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.1-0.15 part of edible essence and 0-0.001 part of pigment;
the flowable core material comprises the following raw materials in parts by weight: 30-40 parts of sauce, 3-5 parts of white granulated sugar and 0.25-0.35 part of vitamin C.
2. A fruity VC flow center air candy according to claim 1 wherein: the sauce is at least one of jam, fresh flower sauce and honey sauce.
3. A fruity VC flow center air candy according to claim 2 wherein: the jam is at least one of blueberry jam, strawberry jam, apple jam, grape jam, mango jam, orange jam, snow pear jam, tomato jam, assorted jam, juicy peach jam, passion fruit jam and watermelon jam; the fresh flower sauce is at least one of rose sauce, sweet osmanthus sauce and pagodatree flower sauce.
4. A fruity VC flow center air candy according to claim 1 wherein: the outer leather material consists of the following raw materials in parts by weight: 100-120 parts of glucose syrup, 100-120 parts of white granulated sugar, 22-32 parts of water, 8-12 parts of gelatin, 4-5 parts of hydroxypropyl distarch phosphate, 2-4 parts of sorbitol, 0.5-0.7 part of sodium citrate, 0.2-0.4 part of pectin, 0.15-0.25 part of citric acid, 0.15-0.25 part of DL-malic acid, 0.1-0.15 part of edible essence and 0-0.001 part of pigment; the flowable core material consists of the following raw materials in parts by weight: 30-40 parts of sauce, 3-5 parts of white granulated sugar and 0.25-0.35 part of vitamin C.
5. A method for preparing a fruity VC-minded air candy according to any one of claims 1 to 4, comprising the steps of:
s1, preparation of a flowable core material:
s11, weighing the sauce and the white granulated sugar, heating while stirring, and decocting to the required concentration;
s12, cooling the cooked sauce, adding vitamin C, and uniformly stirring to obtain a flowable core material;
s2, preparing an outer leather:
s21, weighing glucose syrup, white granulated sugar, sorbitol and a part of water, mixing, heating and decocting to obtain decocted syrup;
s22, respectively adding water into gelatin and pectin to carry out sol to obtain gelatin-water solution and pectin-water solution;
s23, adding gelatin-water solution and pectin-water solution into boiled syrup below 80 ℃ and uniformly stirring, and then adding hydroxypropyl distarch phosphate, sodium citrate, citric acid, DL-malic acid, edible essence and pigment and uniformly blending to obtain a blending material;
s24, conveying the blending material to an inflator for inflation treatment to obtain an outer leather material;
s3, preparing fruit-flavored VC flow center air sugar:
s31, respectively feeding an outer layer leather material and a flowable core material into different hoppers of a casting machine, casting and core injection through a double-layer stub bar of the casting machine, and wrapping corn starch to obtain a semi-finished product;
s32, cooling and drying the semi-finished product, and screening off corn starch on the surface by a powder screening machine to obtain the fruit-flavored VC flow center air candy;
s33, packaging, checking, warehousing and storing the fruit flavor VC center-flowing air candy.
6. The method for preparing the fruity VC heart air candy according to claim 5, which is characterized in that: in the step S11, the boiling temperature is 100-105 ℃, and the boiling end point is that the sauce concentration is 80-88wt%.
7. The method for preparing the fruity VC heart air candy according to claim 5, which is characterized in that: in the step S12, the cooked sauce is cooled to a temperature below 70 ℃.
8. The method for preparing the fruity VC heart air candy according to claim 5, which is characterized in that: in the step S22, gelatin and water are mixed according to a weight part ratio of 1:2, and pectin and water are mixed according to a weight part ratio of 1:2.
9. The method for preparing the fruity VC heart air candy according to claim 5, which is characterized in that: in the step S24, the inflation density of the outer leather material0.18-0.3g/cm 3 。
10. The method for preparing the fruity VC heart air candy according to claim 5, which is characterized in that: in the step S32, the drying treatment is to dry at the temperature of 25-30 ℃ until the water content of the semi-finished product is 10-20wt%.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835536A (en) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | Gel, temperature-resistant soft sweets containing gel, and preparation method thereof |
| CN108719555A (en) * | 2018-05-29 | 2018-11-02 | 沈阳农业大学 | A kind of blueberry gel sandwich candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN111374210A (en) * | 2020-04-10 | 2020-07-07 | 深圳市阿麦斯食品科技有限公司 | Double-layer fruit-shaped fruit juice filled soft sweet and preparation method thereof |
| CN115553371A (en) * | 2022-09-27 | 2023-01-03 | 仙乐健康科技股份有限公司 | Aerated skin composition |
-
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- 2023-05-05 CN CN202310497545.7A patent/CN116369419A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835536A (en) * | 2011-06-23 | 2012-12-26 | 浙江养生堂天然药物研究所有限公司 | Gel, temperature-resistant soft sweets containing gel, and preparation method thereof |
| CN108719555A (en) * | 2018-05-29 | 2018-11-02 | 沈阳农业大学 | A kind of blueberry gel sandwich candy and preparation method thereof |
| CN110115312A (en) * | 2019-04-24 | 2019-08-13 | 广东佰津利昇生物科技有限公司 | A kind of gel candy and its manufacturing method |
| CN111374210A (en) * | 2020-04-10 | 2020-07-07 | 深圳市阿麦斯食品科技有限公司 | Double-layer fruit-shaped fruit juice filled soft sweet and preparation method thereof |
| CN115553371A (en) * | 2022-09-27 | 2023-01-03 | 仙乐健康科技股份有限公司 | Aerated skin composition |
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