阅读说明：本技术 一种凝胶糖果的制备方法 (Preparation method of gel candy ) 是由 李芳华 于 2019-11-20 设计创作，主要内容包括：本发明涉及糖果食品加工技术领域,具体为一种凝胶糖果的制备方法,具体制备方法的步骤为：配料、熬煮、成型、烤制、冷却、包装,凝胶糖果的主要成份为：葡萄糖浆,卡拉胶,水,白砂糖,采用以上制备方法制得的凝胶糖果,采用葡萄糖浆作为主要原料,具有温和适中的甜度,避免用户长时间食用而影响用户的身体健康,扩大凝胶糖果的适用范围,适中的粘度,良好的化学稳定性,有利于凝胶糖果的长时间保存,为同类产品的生产提供了科学方法,在糖果行业内具有广泛的推广应用价值。(The invention relates to the technical field of candy food processing, in particular to a preparation method of gel candy, which comprises the following steps: preparing materials, decocting, forming, baking, cooling and packaging, wherein the gel candy comprises the following main components: the glucose syrup, the carrageenan, the water and the white granulated sugar are adopted as the main raw materials of the gel candy prepared by the preparation method, so that the gel candy has mild and moderate sweetness, avoids the influence on the body health of a user due to long-time eating of the user, enlarges the application range of the gel candy, has moderate viscosity and good chemical stability, is beneficial to long-time storage of the gel candy, provides a scientific method for the production of similar products, and has wide popularization and application values in the candy industry.)

1. A preparation method of gel candy is characterized by comprising the following steps: the preparation method of the gel candy comprises the following steps:

the method comprises the following steps: preparing materials: 30-50 parts of glucose syrup, 1-3 parts of carrageenan, 5-10 parts of water, 10-30 parts of white granulated sugar, 0.01-0.05 part of essence and 0.01-0.03 part of pigment;

step two: boiling: putting 40 parts of glucose syrup and 10 parts of white granulated sugar into a jacketed kettle, diluting 1 part of carrageenan and 10 parts of water, uniformly stirring, pouring the uniformly stirred mixture of carrageenan and water into the jacketed kettle, boiling until the steam pressure is 0.4 atmosphere, and boiling for 40 min;

step three: molding: adding 0.01 part of essence and 0.01 part of pigment into the jacketed pan, stirring, directly pouring into a placed mould for forming, cooling for 20min, demoulding, adding glutinous rice flour, uniformly coating the glutinous rice flour, putting into a sieve tray, and sieving the redundant glutinous rice flour;

step four: baking: placing the prepared molded sugar mold into a curing barn for curing for 24 hours, wherein the curing barn temperature is 65-70 ℃;

step five: cooling and packaging: taking out the baked candy mold from the baking room, cooling the baked candy mold to 40 ℃, starting packaging, arranging quantitative packaging on a packaging machine, sealing an outer bag, marking a production date, and then warehousing.

2. The method of claim 1, wherein the gel-candy is prepared by: in the first step, the essence is edible essence, and the pigment is natural pure plant pigment.

3. The method of claim 1, wherein the gel-candy is prepared by: in the third step, the mold and the sieve tray are subjected to sterilization and disinfection treatment before use, and are sterilized and disinfected in a high-temperature steam cooking mode and are used after being dried.

4. The method of claim 1, wherein the gel-candy is prepared by: in the fifth step, the temperature of the packaging machine is 150-.

5. The method of claim 1, wherein the gel-candy is prepared by: in the third step, the preservation temperature of the glutinous rice flour is 25 ℃, and a constant temperature and humidity preservation mode is adopted.

Technical Field

The invention relates to the technical field of candy food processing, in particular to a preparation method of gel candy.

Background

The gel candy is a product generally liked by consumers, which takes colloid, syrup and the like as main raw materials, and is operated by a plurality of working procedures to form the solid candy with different shapes, textures and flavors, exquisite and preservation resistance, has elasticity and chewing feeling, and is changed from product competition to market marketing along with the market operation of candy foods, the candy industry enters the brand competition era, the candy market competition in China is more and more intense, the development trend of the candy industry is good, the requirements of consumers on the quality and the taste of the gel candy are improved, particularly, higher requirements on the softness, elasticity, chewing feeling and the like of the gel candy are provided, and the gel candy has good audience groups, and the gel candy can be used as a carrier of a plurality of functional components, so that the specific nutritional components are added to prepare the functional gel candy while the taste of the gel candy is ensured, the traditional gel candy has the problems that the sweetness is high, the long-time eating is not favorable for the body health of users, the inoxidizability of the gel candy is poor, and the long-time preservation of the gel candy is not favorable.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a preparation method of gel candy, which solves the problems that the prior gel candy has higher sweetness, is not beneficial to the body health of users after being eaten for a long time, and is not beneficial to the long-term storage of the gel candy due to poor oxidation resistance.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of gel candy comprises the following process steps:

the method comprises the following steps: preparing materials: 30-50 parts of glucose syrup, 1-3 parts of carrageenan, 5-10 parts of water, 10-30 parts of white granulated sugar, 0.01-0.05 part of essence and 0.01-0.03 part of pigment;

step two: boiling: putting 40 parts of glucose syrup and 10 parts of white granulated sugar into a jacketed kettle, diluting 1 part of carrageenan and 10 parts of water, uniformly stirring, pouring the uniformly stirred mixture of carrageenan and water into the jacketed kettle, boiling until the steam pressure is 0.4 atmosphere, and boiling for 40 min;

step three: molding: adding 0.01 part of essence and 0.01 part of pigment into the jacketed pan, stirring, directly pouring into a placed mould for forming, cooling for 20min, demoulding, adding glutinous rice flour, uniformly coating the glutinous rice flour, putting into a sieve tray, and sieving the redundant glutinous rice flour;

step four: baking: placing the prepared molded sugar mold into a curing barn for curing for 24 hours, wherein the curing barn temperature is 65-70 ℃;

step five: cooling and packaging: taking out the baked candy mold from the baking room, cooling the baked candy mold to 40 ℃, starting packaging, arranging quantitative packaging on a packaging machine, sealing an outer bag, marking a production date, and then warehousing.

In the first step, the essence is edible essence, and the pigment is natural pure plant pigment.

In the third step, the mold and the sieve tray are subjected to sterilization and disinfection treatment before use, and are sterilized and disinfected in a high-temperature steam cooking mode and are used after being dried.

In the fifth step, the temperature of the packaging machine is 150-.

In the third step, the preservation temperature of the glutinous rice flour is 25 ℃, and a constant temperature and humidity preservation mode is adopted.

(III) advantageous effects

The invention provides a preparation method of gel candy. The method has the following beneficial effects:

the gel candy prepared by the preparation method adopts glucose syrup as a main raw material, has mild and moderate sweetness, avoids the influence on the body health of a user caused by long-time eating of the user, enlarges the application range of the gel candy, has moderate viscosity and good chemical stability, is beneficial to long-time storage of the gel candy, provides a scientific method for the production of similar products, and has wide popularization and application values in the candy industry.

Drawings

FIG. 1 is a flow chart of the preparation method of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. 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.

As shown in fig. 1, the present invention provides a technical solution: a preparation method of gel candy comprises the following process steps:

the method comprises the following steps: preparing materials: 30-50 parts of glucose syrup, 1-3 parts of carrageenan, 5-10 parts of water, 10-30 parts of white granulated sugar, 0.01-0.05 part of essence and 0.01-0.03 part of pigment;

step two: boiling: putting 40 parts of glucose syrup and 10 parts of white granulated sugar into a jacketed kettle, diluting 1 part of carrageenan and 10 parts of water, uniformly stirring, pouring the uniformly stirred mixture of carrageenan and water into the jacketed kettle, boiling until the steam pressure is 0.4 atmosphere, and boiling for 40 min;

step three: molding: adding 0.01 part of essence and 0.01 part of pigment into the jacketed pan, stirring, directly pouring into a placed mould for forming, cooling for 20min, demoulding, adding glutinous rice flour, uniformly coating the glutinous rice flour, putting into a sieve tray, and sieving the redundant glutinous rice flour;

step four: baking: placing the prepared molded sugar mold into a curing barn for curing for 24 hours, wherein the curing barn temperature is 65-70 ℃;

step five: cooling and packaging: taking out the baked candy mold from the baking room, cooling the baked candy mold to 40 ℃, starting packaging, arranging quantitative packaging on a packaging machine, sealing an outer bag, marking a production date, and then warehousing.

Preferably, in the first step, the essence is edible essence, and the pigment is natural pure plant pigment.

Preferably, in the third step, the mold and the sieve tray are sterilized and disinfected before use, and are sterilized and disinfected by high-temperature steam cooking and then dried for use.

Preferably, in the fifth step, the temperature of the packaging machine is 150-.

Preferably, in the third step, the storage temperature of the glutinous rice flour is 25 ℃, and a constant temperature and humidity storage mode is adopted.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.