阅读说明：本技术 一种常温成型软糖及其制备方法 (Normal-temperature forming soft sweet and preparation method thereof ) 是由 马恩多 于 2020-07-30 设计创作，主要内容包括：本发明提供了一种常温成型软糖的制备方法,包括：A)增稠剂、甜味剂、酸味剂与水混合溶解,喷雾干燥,得到凝胶剂粉末；所述喷雾干燥的参数具体为：在700～3200千帕压力下,以0.1～0.15m<Sup>3</Sup>/h进行喷雾干燥,空气入口温度为200℃～250℃,空气出口温度110℃～140℃；B)将凝胶剂、甜味剂、调味料、酸味剂、食用香精和食用色素混合,得到软糖粉；将所述软糖粉与水混合,搅拌,置于模具中静置,得到软糖。本发明将软糖所用的甜味剂,凝胶剂,调味剂,调色剂等原料均匀混合后,使用普通常温食用水按一定比例与上述混合原料粉混合,倒入简易塑胶模具中,静置,即可得到各种形状,颜色,口味的软糖。(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 0.15m 3 Spray 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.)

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.

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.