Preparation method of mango-flavored sugar-free gel soft sweets

文档序号：752598 发布日期：2021-04-06 浏览：8次中文

阅读说明：本技术 一种芒果味无糖凝胶软糖的制备方法 (Preparation method of mango-flavored sugar-free gel soft sweets ) 是由陈海峰于 2020-12-30 设计创作，主要内容包括：本发明涉及软糖制备技术领域,且公开了一种芒果味无糖凝胶软糖的配方,包括以下原料：葡萄糖浆60-70份、白糖15-25份等；本发明还提出了一种芒果味无糖凝胶软糖的制备方法,包括以下步骤：S1：原辅料验收,对原料采集时对其进行验收,验收合格方可使用；S2：原辅料贮存；本发明还提出了一种芒果味无糖凝胶软糖的制备混合装置,包括外壳,外壳的顶部固定连接有进料管。本发明能够使得糖果表面形成不同的口味,适用不同的人群,提高了产品的适用性和种类的多样性,能够对包装材料进行充分的消毒,防止其表面的细菌污染糖果本体,影响糖果的质量,严格控制原料熬煮后的糖度能够控制软糖的甜度,提高其食用口感。(The invention relates to the technical field of soft candy preparation, and discloses a formula of mango-flavored sugar-free gel soft candy, which comprises the following raw materials: 60-70 parts of glucose syrup, 15-25 parts of white sugar and the like; the invention also provides a preparation method of the mango-flavored sugar-free gel soft candy, which comprises the following steps: s1: checking and accepting the raw materials and auxiliary materials, checking and accepting the raw materials when the raw materials are collected, and using the raw materials after the raw materials are qualified; s2: storing raw materials and auxiliary materials; the invention also provides a preparation and mixing device of the mango-flavored sugar-free gel soft candy, which comprises a shell, wherein the top of the shell is fixedly connected with a feeding pipe. The invention can enable the surface of the candy to form different tastes, is suitable for different crowds, improves the applicability and variety of products, can fully sterilize packaging materials, prevents bacteria on the surface of the candy from polluting the candy body and influencing the quality of the candy, strictly controls the sugar degree of the boiled raw materials, can control the sweetness of the soft candy, and improves the edible taste of the soft candy.)

1. The formula of the mango-flavored sugar-free gel soft candy is characterized by comprising the following raw materials: 60-70 parts of glucose syrup, 15-25 parts of white sugar, 1-3 parts of carrageenan, 0.2-0.6 part of concentrated mango juice, 0.3-1 part of citric acid, 0.3-1 part of sodium citrate, 0.1-0.5 part of mango essence, 0.05-0.1 part of titanium dioxide, 0.005-0.01 part of lemon yellow pigment, 0.00005-0.0002 part of sunset yellow pigment, 0.1-0.3 part of DL malic acid and 5-9 parts of white granulated sugar.

2. A preparation method of mango-flavored sugar-free gel soft candy is characterized by comprising the following steps:

s1: checking and accepting the raw materials and auxiliary materials, checking and accepting the raw materials when the raw materials are collected, and using the raw materials after the raw materials are qualified;

s2: storing the raw and auxiliary materials, checking and accepting the raw and auxiliary materials, and storing in a warehouse, wherein the temperature and the humidity are controlled during storage;

s3: mixing the white granulated sugar, the glucose syrup, the carrageenan and the water;

s4: boiling, namely putting the prepared raw materials in the S3 into a boiling pot for boiling;

s5: injection molding a forming die, pouring the boiled raw materials into the die for shaping;

s6: mixing oil, namely putting the sugar subjected to injection molding into a mixing barrel, and then adding B1 palm tung oil for stirring;

s7: drying in a drying room, namely putting the sugar mixed with the oil into the drying room for drying for 3-5 hours;

s8: mixing the concentrated mango juice, titanium dioxide and white granulated sugar powder, and then putting the dried sugar into a mixing barrel to be stirred so as to form a layer of sugar coating on the surface of the candy;

s9: drying twice in a drying room, and drying the product mixed with the powder in the drying room for 40-50 hours;

s10: cooling, namely putting the dried product into a ventilation opening for natural cooling;

s11: the packaging method comprises the following steps of (1) rolling and packaging, namely checking and accepting a packaging material, storing the packaging material, unpacking the packaging material after the packaging material is subjected to material receiving according to production conditions, placing the packaging material in an inner packaging material disinfection room for ozone disinfection for 1 hour, and then rolling and packaging the packaging material;

s13: packaging and warehousing, externally packaging the bagged candies by a machine, boxing according to customer requirements, marking batch numbers and other marks, stacking and placing finished products in a warehouse in a partitioned mode, and attaching marks;

s14: and (4) transporting, namely transporting by using mechanical equipment after leaving the factory.

3. The method for preparing mango flavored sugarless jelly candy as claimed in claim 2, wherein the temperature is controlled to 10-30 ℃ and the humidity is controlled to 35-65% when storing the raw materials in S2.

4. The method for preparing mango flavored sugarless jelly candy as claimed in claim 2, wherein the mixing temperature in the step of mixing at S3 is 45-56 ℃, the mixing time is 22-44 minutes, and the rotation speed is 10-200R/S.

5. The preparation method of the mango-flavored sugarless jelly candy as claimed in claim 2, wherein citric acid, sodium citrate, DL malic acid, pigment and edible essence are added during the cooking in S4, and then the sugar degree after cooking is detected to be qualified in the 70-75Brix range.

6. The method of preparing mango flavored sugarless jelly candy as claimed in claim 2, wherein the temperature is controlled to 50-55 ℃ until the humidity is 27-30% at the time of drying in S9.

7. The method of claim 5, wherein the operator at S8 should calibrate the metal detector regularly to prevent the malfunction, and the calibration standard is: (Fe is less than or equal to 1.2 mm, and Sus is less than or equal to 2.0 mm).

8. The utility model provides a preparation mixing arrangement of mango flavor sugar-free gel soft candy, including shell (1), top fixedly connected with inlet pipe (13) of shell (1), a serial communication port, spout (2) have all been opened to the both sides inner wall of shell (1), and sliding connection has slide bar (3) in the spout, there is boiling pot (5) at the top of slide bar (3) through the bolt fastening, there is discharging pipe (4) one side welding of boiling pot (5), open one side of shell (1) has side door (6), there is motor (16) one side inner wall of shell (1) through the bolt fastening, and there is head rod (15) one side of motor (16) output shaft through the bolt fastening, one side of head rod (15) is rotated and is connected with second connecting rod (14), the other end and the boiling pot (5) of second connecting rod (14) are rotated and are connected.

9. The preparation method of the mango-flavored sugar-free jelly drops as claimed in claim 8, wherein springs (7) are welded to both sides of the saucepan (5), and the other ends of the springs (7) are fixed to the inner wall of the casing (1) through bolts.

10. The preparation method of the mango-flavored sugar-free jelly candy as claimed in claim 8, wherein a sampling port (10) is formed in the upper surface of the casing (1), a fixing rod (9) is inserted into the sampling port (10), a sampling spoon (8) is fixed to the bottom of the fixing rod (9) through a bolt, a baffle (11) is welded to one side of the fixing rod (9), and a handle (12) is fixed to the upper surface of the baffle (11) through a bolt.

Technical Field

The invention relates to the technical field of soft candy preparation, in particular to a preparation method of mango-flavor sugar-free gel soft candy.

Background

Fondant is a soft and slightly elastic candy, transparent and translucent. The water content of the soft candy is high; generally 10% to 20%. Most of the soft sweets are made into fruit-flavored type, and some of the soft sweets are made into milk-flavored type and cool-flavored type, and the shapes of the soft sweets are rectangular or irregular according to different forming processes.

The gel soft candy contains one or more gel agents, and forms stable semi-firm gel by means of the gel agents. Different gelling agents can be made into different gel soft sweets, such as starch soft sweets, pectin soft sweets, carrageenan soft sweets, agar soft sweets, gelatin soft sweets, etc. The common characteristics of gelling agents, which are capable of absorbing a large amount of water, forming a sol when heated, forming a gel when cooled, and after binding with a saccharide, allowing the saccharide to be dispersed between the gel to form an amorphous transparent gel mass, form the characteristic texture of a gel confection, such as: the water content is high; the transparency is good; the soft, stable and elastic jelly has long shelf life, but the common jelly has common taste and high sugar content and can not meet the requirements of people.

Disclosure of Invention

Technical problem to be solved

Aiming at the defects of the prior art, the invention provides a preparation method of mango-flavor sugar-free gel soft candy, and mainly aims to solve the problems that the existing gel soft candy has common taste and high sugar content and cannot meet the requirements of people.

(II) technical scheme

In order to achieve the purpose, the invention provides the following technical scheme:

the formula of the mango-flavored sugar-free gel soft candy comprises the following raw materials: 60-70 parts of glucose syrup, 15-25 parts of white sugar, 1-3 parts of carrageenan, 0.2-0.6 part of concentrated mango juice, 0.3-1 part of citric acid, 0.3-1 part of sodium citrate, 0.1-0.5 part of mango essence, 0.05-0.1 part of titanium dioxide, 0.005-0.01 part of lemon yellow pigment, 0.00005-0.0002 part of sunset yellow pigment, 0.1-0.3 part of DL malic acid and 5-9 parts of white granulated sugar.

The invention also provides a preparation method of the mango-flavored sugar-free gel soft candy, which comprises the following steps:

s3: mixing the white granulated sugar, the glucose syrup, the carrageenan and the water;

s4: boiling, namely putting the prepared raw materials in the S3 into a boiling pot for boiling;

s5: and (3) injection molding a forming die, and pouring the boiled raw materials into the die for shaping.

S6: mixing oil, namely putting the sugar subjected to injection molding into a mixing barrel, and then adding B1 palm tung oil for stirring;

s7: drying in a drying room, namely putting the sugar mixed with the oil into the drying room for drying for 3-5 hours;

s9: drying twice in a drying room, and drying the product mixed with the powder in the drying room for 40-50 hours;

s10: cooling, namely putting the dried product into a ventilation opening for natural cooling;

s14: and (4) transporting, namely transporting by using mechanical equipment after leaving the factory.

On the basis of the scheme, the temperature of the raw materials is controlled to be 10-30 ℃ and the humidity is controlled to be 35-65% when the raw materials are stored in the S2.

As a further scheme of the invention, the mixing temperature in the mixing in the step S3 is 45-56 ℃, the mixing time is 22-44 minutes, and the rotating speed is 10-200R/S.

Further, citric acid, sodium citrate, DL malic acid, pigment and edible essence are added during the boiling in the step S4, and then the sugar degree after the boiling is detected, wherein the sugar degree is detected to be qualified in the 70-75Brix range.

On the basis of the scheme, the temperature is controlled to be 50-55 ℃ when the drying is carried out in S9 until the humidity is 27-30%.

In a further aspect of the present invention, in S8, the operator should perform calibration of the metal detector regularly to prevent malfunction thereof, where the calibration standard is: (Fe is less than or equal to 1.2 mm, and Sus is less than or equal to 2.0 mm).

The invention also provides a preparation and mixing device of the mango-flavor sugar-free gel soft sweets, which comprises a shell, wherein the top of the shell is fixedly connected with a feeding pipe, the inner walls of two sides of the shell are respectively provided with a sliding chute, a sliding rod is connected in the sliding chute in a sliding manner, the top of the sliding rod is fixedly provided with a boiling pot through a bolt, one side of the boiling pot is welded with a discharging pipe, one side of the shell is provided with a side door, the inner wall of one side of the shell is fixedly provided with a motor through a bolt, one side of an output shaft of the motor is fixedly provided with a first connecting rod through a bolt, one side of the first connecting rod is rotatably connected with.

On the basis of the scheme, springs are welded on two sides of the boiling pot, and the other ends of the springs are fixed with the inner wall of the shell through bolts.

According to a further scheme of the invention, a sampling port is formed in the upper surface of the shell, a fixed rod is inserted into the sampling port, a sampling spoon is fixed at the bottom of the fixed rod through a bolt, a baffle is welded on one side of the fixed rod, and a handle is fixed on the upper surface of the baffle through a bolt.

(III) advantageous effects

Compared with the prior art, the invention provides a preparation method of mango-flavored sugar-free gel soft sweets, which has the following beneficial effects:

1. according to the invention, different tastes can be formed on the surface of the candy through the operation of powder mixing, the candy is suitable for different people, the applicability and variety diversity of products are improved, the quality of the raw materials can be fully maintained after the raw materials are stored at a proper temperature and humidity, and the taste of the soft candy is prevented from being influenced by the deterioration of the raw materials.

2. The invention can fully disinfect the packaging material through ozone disinfection, prevent bacteria on the surface of the packaging material from polluting the candy body and influencing the quality of the candy, strictly control the sugar degree of the raw materials after being boiled, control the sweetness of the soft candy, and improve the edible taste of the soft candy, wherein the pigments are lemon yellow pigment and sunset yellow pigment.

3. According to the invention, through the metal detection step, the metal content of the packaging bag can be detected, and the influence on the quality of the candy caused by overhigh metal content can be prevented.

4. Can rotate under the drive of motor through the setting of first connecting rod and second connecting rod to drive the boiling pan and rock under the cooperation of spout and slide bar, glue the pot when preventing to boil out, can guarantee the range that the boiling pan rocked through setting up of spring, prevent that it from rocking the range and taking place to splash excessively, can carry out sample detection at any time through the setting of sampling spoon, convenient and fast.

Drawings

Fig. 1 is a schematic flow structure diagram of a preparation method of mango-flavored sugarless jelly candy provided by the invention.

Fig. 2 is a schematic sectional structure view of a mixing device for preparing mango flavored sugarless jelly candy according to the present invention.

Fig. 3 is a schematic perspective view of a mixing device for preparing mango flavored sugarless jelly candy according to the present invention.

In the figure: 1. a housing; 2. a chute; 3. a slide bar; 4. a discharge pipe; 5. boiling in a pot; 6. a side door; 7. a spring; 8. sampling a spoon; 9. fixing the rod; 10. a sampling port; 11. a baffle plate; 12. a handle; 13. a feed pipe; 14. a second connecting rod; 15. a first connecting rod 16 and a motor.

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.

Example 1

Referring to fig. 1-3, a formula of mango flavored sugarless jelly candy comprises the following raw materials: 65 parts of glucose syrup, 20 parts of white sugar, 1.5 parts of carrageenan, 0.4 part of concentrated mango juice, 0.4 part of citric acid, 0.7 part of sodium citrate, 0.3 part of mango essence, 0.07 part of titanium dioxide, 0.008 part of lemon yellow, 0.0001 part of sunset yellow, 0.2 part of DL malic acid and 7.5 parts of white granulated sugar.

The invention also provides a preparation method of the mango-flavored sugar-free gel soft candy, which comprises the following steps:

s3: mixing the white granulated sugar, the glucose syrup, the carrageenan and the water;

s4: boiling, namely putting the prepared raw materials in the S3 into a boiling pot for boiling;

s5: and (3) injection molding a forming die, and pouring the boiled raw materials into the die for shaping.

S6: mixing oil, namely putting the sugar subjected to injection molding into a mixing barrel, and then adding B1 palm tung oil for stirring;

s7: drying in a drying room, namely putting the sugar mixed with the oil into the drying room for drying for 3-5 hours;

s8: mixing powder, namely mixing concentrated mango juice, titanium dioxide and white granulated sugar powder, then putting the dried sugar into a mixing barrel for stirring, so that a layer of sugar coating is formed on the surface of the candy, different tastes can be formed on the surface of the candy through the powder mixing operation, the candy is suitable for different people, and the applicability and variety diversity of products are improved;

s9: drying twice in a drying room, and drying the product mixed with the powder in the drying room for 40-50 hours;

s10: cooling, namely putting the dried product into a ventilation opening for natural cooling;

s11: the packaging method comprises the steps of rolling film packaging, wherein packaging materials are checked and accepted firstly, then are stored, then are unpacked after being subjected to material receiving according to production conditions and are placed in an inner packaging material disinfection room for ozone disinfection for 1 hour, then the rolling film packaging is carried out, the packaging materials can be disinfected fully through the ozone disinfection, and bacteria on the surfaces of the packaging materials are prevented from polluting candy bodies and affecting the quality of candies;

s12: metal detection, the product after packing, sealing crosses possible metallic impurity in the metal detector detection product, and the operator should carry out the calibration of metal detector regularly, prevents its malfunctioning, and the calibration standard is: (Fe is less than or equal to 1.2 mm, and Sus is less than or equal to 2.0 mm), the metal content of the packaging bag can be detected through the metal detection step, so that the influence on the quality of the candy caused by overhigh metal content can be prevented;

s14: and (4) transporting, namely transporting by using mechanical equipment after leaving the factory.

In the invention, the temperature is controlled to be 10-30 ℃ and the humidity is controlled to be 35-65% when the raw materials are stored at proper temperature and humidity, the quality of the raw materials can be fully maintained, the raw materials are prevented from deteriorating and affecting the taste of the soft candy, the mixing temperature is 45-56 ℃ when the raw materials are mixed in the S3, the mixing time is 22-44 minutes, the rotating speed is 10-200R/S, citric acid, sodium citrate, DL malic acid, pigment and edible essence are added in the S4 during boiling, then the sugar degree after boiling is detected, the sugar degree is detected to be qualified in a 70-75Brix direction, the sweetness of the soft candy can be controlled by strictly controlling the sugar degree after the boiling of the raw materials, the edible taste of the soft candy is improved, the pigment is lemon yellow and sunset yellow, the temperature is controlled to be 50-55 ℃ when the raw materials are dried in the S9 until the humidity is 27-30%, in S8, the operator should perform calibration of the metal detector regularly to prevent malfunction, and the calibration standard is: (Fe is less than or equal to 1.2 mm, and Sus is less than or equal to 2.0 mm).

The invention also provides a preparation and mixing device of the mango-flavored sugar-free gel soft candy, which comprises a shell 1, wherein the top of the shell 1 is fixedly connected with a feeding pipe 13, the inner walls of two sides of the shell 1 are both provided with sliding chutes 2, a sliding rod 3 is connected in the sliding groove in a sliding manner, a boiling pot 5 is fixed at the top of the sliding rod 3 through a bolt, a discharge pipe 4 is welded at one side of the boiling pot 5, a side door 6 is arranged at one side of the shell 1, a motor 16 is fixed on the inner wall of one side of the shell 1 through a bolt, and one side of the output shaft of the motor 16 is fixed with a first connecting rod 15 through a bolt, one side of the first connecting rod 15 is rotatably connected with a second connecting rod 14, the other end of the second connecting rod 14 is rotatably connected with the boiling pot 5, then rotate under the drive of motor through head rod 15 and second connecting rod 14 to drive boiling pan 5 and rock under the cooperation of spout 2 and slide bar 3, glue the pot when preventing to boil.

According to the invention, the springs 7 are welded on two sides of the boiling pot 5, the other end of each spring 7 is fixed with the inner wall of the shell 1 through a bolt, the sampling port 10 is formed in the upper surface of the shell 1, the fixed rod 9 is inserted into the sampling port 10, the sampling spoon 8 is fixed at the bottom of the fixed rod 9 through a bolt, the shaking amplitude of the boiling pot 5 is ensured through the springs 7, splashing caused by overlarge shaking amplitude is prevented, sampling detection is carried out through the sampling spoon 8 at any time, the sampling device is convenient and rapid to use, the baffle plate 11 is welded on one side of the fixed rod 9, and the handle 12 is fixed on the upper surface of the baffle plate 11.

The working principle of the embodiment is as follows: put into the saucepan 5 through inlet pipe 13 to the material, then rotate under the drive of motor through head rod 15 and second connecting rod 14, thereby it rocks under the cooperation of spout 2 and slide bar 3 to drive saucepan 5, glue the pot when preventing to boil, guarantee the range that saucepan 5 rocked through spring 7, prevent that it from rocking the range too big emergence and spattering, carry out at any time sample detection through sampling spoon 8, and is convenient and fast, discharge through discharging pipe 4 at last.

Example 2

Referring to fig. 1-3, a formula of mango flavored sugarless jelly candy comprises the following raw materials: 65 parts of glucose syrup, 22 parts of white sugar, 1.6 parts of carrageenan, 0.4 part of concentrated mango juice, 0.45 part of citric acid, 0.8 part of sodium citrate, 0.3 part of mango essence, 0.07 part of titanium dioxide, 0.0082 part of lemon yellow pigment, 0.0001 part of sunset yellow pigment, 0.23 part of DL malic acid and 7.5 parts of white granulated sugar.