CN104489233A - Preparation method of fluid core clamped chewy gelatinized confection - Google Patents

Abstract

The invention discloses a preparation method of a chewable gel candy with a fluid core. The main gelling agent of the leather of the chewable gel candy with a fluid core is gelatin. The steps of the preparation method include a protein cross-linking step. The method comprises the steps of immersing the molded chewing gel candy with a fluid core in an aqueous solution of transglutaminase to absorb the transglutaminase and then carry out protein cross-linking. The steps of the preparation method of the present invention include the step of protein crosslinking. The protein crosslinking is to crosslink the small molecular protein in the skin gelatin into a macromolecular protein through an aqueous solution of transglutaminase to increase the melting point of the candy skin, Toughness and taste, not easy to stick and melt, soft and elastic confectionary products. The product is not easily affected by the external environment, the operation process is simple and efficient, and the equipment cost is low. It has excellent promotion and use significance and can generate greater economic benefits.

Description

A kind of preparation method of chewing gel candy with fluid core

technical field

The invention relates to a preparation method of a candy, in particular to a preparation method of a chewable gel candy with a fluid core.

Background technique

Chewing gel candy is a kind of candy with high moisture content, softness, elasticity and toughness. From the use of gel agent, it can be divided into chewing gel candy with animal colloid as the main gel agent and vegetable colloid as the main gel. The main gelling agent is chewing gel candy, and the most common gel candy on the market is the gel candy with animal colloid as the main gelling agent. This type of candy shows the strongest elasticity and toughness, and is the most popular chewing gel One of the candies. Animal gels currently refer to glue. Gelatin is a type of protein that degrades large molecular proteins into soluble small molecular proteins by the skin or bones of animals through acid, alkali, enzymes, etc. It has a low melting point and is mainly composed of gelatin. If the water content of the chewing jelly candy made of gel is too high, it will soften, even melt and stick together in a higher temperature environment.

Since the chewing gel candy made of gelatin as the main gelling agent is currently one of the most elastic and tough chewing gel candies, the core gel candy is currently made of gelatin as the main gelling agent. , but because the chewing gel candy with gelatin as the main gelling agent will soften when the moisture content of the leather material is high, resulting in product adhesion and leakage, and when the moisture content of the leather material is low, the gelatin will harden, making the product difficult to chew. The taste is poor, so it is difficult to see chewing gummies with fluid cores on the market at present.

Transglutaminase is a food enzyme preparation that can cross-link protein molecules and make protein molecules from small to large. Transglutaminase catalyzes the reaction of glutamine residues in proteins. Gelatin is rich in glutamine residues; through the catalysis of transglutaminase, small molecular proteins with low melting points in gelatin are cross-linked into large molecular proteins with high melting points. Transglutaminase has been widely used in meat products, but it has not been reported in candy. If the characteristics of transglutaminase can be applied to chewing gel candy with fluid core, it must be It will be able to solve the shortcomings of the current sandwich gel candy that is easy to melt, stick and leak, and add a new bright spot to the candy market.

Contents of the invention

The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a method for preparing chewable jelly candy with a fluid core. The preparation method overcomes the shortcomings of the existing fluid core gel candy that is easy to melt, stick and leak, and through the catalysis of transglutaminase, the low melting point of the gelatin in the fluid core gel candy skin The small molecular protein is cross-linked into a high melting point macromolecular protein, which greatly increases the melting point of the sandwich gel candy skin, and at the same time, the toughness is also relatively improved. The product is not easily affected by the external environment, and is not easy to melt, stick, and leak. Soft and elastic, with excellent eating effect and product competitiveness.

In order to solve the above problems, the technical solution adopted in the present invention is:

A method for preparing a chewable gel candy with a fluid core, the main gelling agent of the skin of the chewable gel candy with a fluid core is gelatin, the steps of the preparation method include a protein cross-linking step, the protein cross-linked The method comprises the steps of immersing the molded chewing gel candy with a fluid core in an aqueous solution of transglutaminase to absorb the transglutaminase and then carry out protein cross-linking. Protein cross-linking is to cross-link the small molecular protein in the leather gelatin into a macromolecular protein through an aqueous solution of transglutaminase, which improves the melting point, toughness and taste of the candy leather, and is not easy to stick and melt. The taste of the candy product is soft and smooth. elastic.

Preferably, the mass content of gelatin as the main gelling agent in the leather of the chewing jelly candy with a fluid core is 12% to 14%. It is verified by experiments that the gelatin leather with this content can be cross-linked by transglutaminase, and has the best toughness and mouthfeel. When the content is low, the cross-linking effect is not good or the effect of increasing the melting point after cross-linking cannot be achieved basically. When the content is high, the taste will be too hard. Therefore, the mass content of gelatin is 12% to 14% as the best content ratio.

Preferably, the pH value of the chewable gel candy shell with the fluid core is 3.8-4.5.

Preferably, the pH value of the transglutaminase aqueous solution is 8-9.

Preferably, the moisture content in the leather of the formed chewing gel candy with a fluid core is 12% to 14%.

Preferably, the content of the chewable jelly candy with a fluid core is a water-soluble content or an oil-soluble content.

The specific steps of the preparation method of the chewable gel candy with a fluid core are:

(1) Adsorption of transglutaminase: Put the formed chewable gel candy with fluid core into transglutaminase aqueous solution for soaking; adsorb transglutaminase in the leather to make glutamine amidotransaminase contacts protein molecules in gelatin;

(2) Protein cross-linking: send the soaked chewing gel candy with fluid core into the mesh belt conveying dehumidification drying box for drying treatment until the surface is dry, and then put the chewing gel candy with fluid core into the food-proof Polishing with viscous oil to prevent sticking and affect the quality of candy products; then heating to carry out protein cross-linking, after heating, the activity of transglutaminase is increased, so that small molecular proteins in gelatin are cross-linked to produce large molecular proteins, improving the quality of candy The melting point, toughness and taste of leather are not easy to stick and melt, and the taste of candy products is soft and elastic;

(3) Enzyme inactivation and cooling: send the chewing gel candy with fluid core that has completed the protein cross-linking into the mesh belt conveying hot air circulation box to inactivate the enzyme at high temperature, so as to lose the activity of transglutaminase and prevent it from being stored in the product. The product deteriorates during the process; then it is cooled and dried to obtain a chewable gel candy product with a fluid core.

Preferably, in the step of transglutaminase adsorption, the temperature of the transglutaminase aqueous solution is 2°C-6°C, and the concentration is 10000U/kg-15000U/kg; The soaking time in the amidotransaminase aqueous solution is 120 seconds to 180 seconds.

Preferably, in the protein cross-linking step, the drying temperature is 10°C-20°C, the humidity is 35%-45%, and the drying time is 20 minutes-25 minutes;

In the protein cross-linking step, use 0.2% to 0.3% of the total mass of the chewing gel candy with a fluid core to polish the edible anti-sticking oil and polish the chewing gel candy with a fluid core. Perform protein cross-linking in an environment of % to 75% for 60 minutes to 80 minutes.

Preferably, in the enzyme-inactivating cooling step, the time for the chewing gel candy with the fluid core to be sent to the mesh-belt conveying hot air circulation box to inactivate the enzyme is 40 seconds to 60 seconds, and the conditions for inactivating the enzyme are a temperature of 78°C to 80°C and a humidity of 70°C. %~75%; the operating conditions for cooling and drying are temperature 10°C~20°C, humidity 50%~55%, and cooling and drying until the moisture content in the leather is 20%~22%.

Advantage of the present invention and beneficial effect are:

The preparation method of the chewable gel candy with a fluid core of the present invention overcomes the shortcomings of the existing gel candy with a fluid core that is easy to melt, stick, and leaks, and through the catalysis of transglutaminase, the fluid can be The low-melting-point small molecular protein in the gelatin in the core gel candy skin is cross-linked into a high-melting point macromolecular protein, which greatly increases the melting point of the sandwich core gel candy skin, and at the same time the toughness is relatively improved;

The preparation method of the chewing gel candy with a fluid core of the present invention is not easily affected by the external environment, and is not easy to melt, stick, or leak, and the product has a soft and elastic taste, and has excellent eating effect and product competitiveness;

The preparation method of chewing gel candy with fluid core of the present invention has simple and efficient operation process, low equipment cost, can be produced in most candy production enterprises, has excellent promotion and use significance, and can generate greater economic benefits and product competition force.

Detailed ways

The following examples further illustrate the invention.

Example 1

The technical solution adopted by the present invention is a preparation method of a chewable gel candy with a fluid core, and the specific steps of the preparation method are:

(1) Adsorption of transglutaminase: Put the formed chewable gel candy with fluid core into transglutaminase aqueous solution for soaking; adsorb transglutaminase in the leather to make glutamine amidotransaminase contacts protein molecules in gelatin;

The temperature of the transglutaminase aqueous solution is 2° C., and the concentration is 15000 U/kg; the immersion time of the chewable gel candy with the fluid core in the transglutaminase aqueous solution is 180 seconds.

(2) Protein cross-linking: send the soaked chewing gel candy with fluid core into the mesh belt conveying dehumidification drying box for drying treatment until the surface is dry, and then put the chewing gel candy with fluid core into the food-proof Polishing with viscous oil to prevent sticking and affect the quality of candy products; then heating to carry out protein cross-linking, after heating, the activity of transglutaminase is increased, so that small molecular proteins in gelatin are cross-linked to produce large molecular proteins, improving the quality of candy The melting point, toughness and taste of leather are not easy to stick and melt, and the taste of candy products is soft and elastic;

In the protein cross-linking step, the temperature of the drying treatment is 10°C, the humidity is 35%, and the drying time is 25 minutes; use 0.2% of the total mass of the chewable gel candy with the fluid core to polish the edible anti-sticking oil and polish the chewable gel candy with the fluid core , the protein cross-linking temperature was 38°C, and the protein cross-linking was carried out in an environment with a humidity of 70% for 80 minutes.

(3) Enzyme inactivation and cooling: send the chewing gel candy with fluid core that has completed the protein cross-linking into the mesh belt conveying hot air circulation box to inactivate the enzyme at high temperature, so as to lose the activity of transglutaminase and prevent it from being stored in the product. The product deteriorates during the process; then it is cooled and dried to obtain a chewable gel candy product with a fluid core. In this step, the chewing gel candy with the fluid core is sent to the mesh belt conveying hot air circulation box for 40 seconds to inactivate the enzyme, and the enzyme inactivation condition is a temperature of 80°C and a humidity of 70%; the operating condition of cooling and drying is a temperature of 10°C , humidity 50%, cooling and drying until the moisture content in the leather is 20%.

In the preparation method of this embodiment, the main gelling agent of the skin of the chewing gel candy with a fluid core is gelatin, and the mass content of the gelatin as the main gelling agent in the skin of the chewing gel candy with a fluid core is 12% . The pH of the sandwiched chewable gel candy shell is 3.8. The pH value of the transglutaminase aqueous solution was 8. The moisture content in the leather of the formed sandwich fluid core chewing gel candy is 12%. The contents of the fluid core chewable gel candy are water soluble contents.

Example 2

On the basis of Example 1, the steps of another embodiment of the preparation method of the chewable jelly candy with a fluid core of the present invention are as follows:

(1) In the transglutaminase adsorption step: the temperature of the transglutaminase aqueous solution is 6°C, and the concentration is 10000U/kg; The time is 120 seconds.

(2) In the protein cross-linking step: the temperature of the drying treatment is 20°C, the humidity is 45%, and the drying time is 20 minutes; chewing with 0.3% of the total mass of the gel candy with an edible anti-sticking oil and polishing with a fluid core For gel candy, the temperature for protein cross-linking is 40°C and the humidity is 75% for 60 minutes.

(3) In the cooling step of enzyme inactivation: the chewing gel candy with fluid core is sent to the mesh belt conveying hot air circulation box for 60 seconds to inactivate the enzyme, and the enzymatic inactivation conditions are temperature 80°C, humidity 75%; cooling and drying operation The conditions are temperature 20°C, humidity 55%, cooling and drying until the moisture content in the leather is 22%.

In the preparation method of this embodiment, the mass content of gelatin as the main gelling agent in the leather of the chewable jelly candy with a fluid core is 14%. The pH of the sandwiched chewable gel candy shell is 4.5. The pH value of the transglutaminase aqueous solution is 9. The moisture content in the leather of the formed sandwich fluid core chewing gel candy is 14%. The contents of the fluid core chewable gel candy are oil soluble contents.

Other parts are identical with embodiment 1.

Example 3

On the basis of Example 1, the steps of another embodiment of the preparation method of the chewable jelly candy with a fluid core of the present invention are as follows:

(1) In the transglutaminase adsorption step: the temperature of the transglutaminase aqueous solution is 4°C, and the concentration is 12500U/kg; The time is 150 seconds.

(2) In the protein cross-linking step: the temperature of the drying treatment is 15°C, the humidity is 40%, and the drying time is 22 minutes; the edible anti-sticking oil is used for chewing with a fluid core of 0.25% of the total mass of the gel candy. For gel candy, the temperature for protein cross-linking is 39°C and the humidity is 72% for 70 minutes.

(3) In the cooling step of enzyme inactivation: the chewing gel candy with fluid core is sent to the mesh belt conveying hot air circulation box for 50 seconds to inactivate the enzyme, and the enzymatic inactivation conditions are temperature 79°C, humidity 72%; cooling and drying operation The conditions are temperature 15°C, humidity 52%, cooling and drying until the moisture content in the leather is 21%.

In the preparation method of this embodiment, the mass content of gelatin as the main gelling agent in the leather of the chewable jelly candy with a fluid core is 13%. The pH of the sandwiched chewable gel candy shell is 4.2. The pH value of the transglutaminase aqueous solution was 8.5. The moisture content in the leather of the formed sandwich fluid core chewing gel candy is 13%. The contents of the fluid core chewable gel candy are water soluble contents.

Other parts are identical with embodiment 1.

Example 4

On the basis of Example 1, the steps of another embodiment of the preparation method of the chewable jelly candy with a fluid core of the present invention are as follows:

(1) In the transglutaminase adsorption step: the temperature of the transglutaminase aqueous solution is 5°C, and the concentration is 14000U/kg; The time is 150 seconds.

(2) In the protein cross-linking step: the temperature of the drying treatment is 17°C, the humidity is 41%, and the drying time is 4 minutes; the edible anti-sticking oil is used for chewing with a fluid core of 0.27% of the total mass of the gel candy. For gel candy, the temperature of protein cross-linking is 38.5°C, and the temperature of protein cross-linking is 74% for 74 minutes.

(3) In the cooling step of enzyme inactivation: the chewing gel candy with fluid core is sent to the mesh belt conveying hot air circulation box for 55 seconds to inactivate the enzyme, and the enzymatic inactivation conditions are temperature 79°C, humidity 74%; cooling and drying operation The conditions are temperature 17°C, humidity 54%, cooling and drying until the moisture content in the leather is 21%.

In the preparation method of this embodiment, the mass content of gelatin as the main gelling agent in the leather of the chewable jelly candy with a fluid core is 14%. The pH of the sandwiched chewable gel candy shell is 4.3. The pH value of the transglutaminase aqueous solution was 8. The moisture content in the leather of the formed sandwich fluid core chewing gel candy is 12%. The contents of the fluid core chewable gel candy are water soluble contents.

Other parts are identical with embodiment 1.

comparative example

On the basis of Example 1, the transglutaminase aqueous solution in the transglutaminase adsorption step was replaced with pure water, and the other parts were exactly the same as in Example 1. The chewable jelly candy with a fluid core obtained in this comparative example is easy to melt, stick and leak, has a low melting point and toughness, is easily affected by the external environment, and has a poor taste.

To sum up, the preparation method of the gel candy with a fluid core of the present invention, the candy product prepared by it adopts transglutaminase to carry out protein cross-linking, so that the candy product overcomes the easy melting of the existing gel candy with a fluid core. For the shortcomings of adhesion and leakage, through the catalysis of transglutaminase, the low melting point small molecular protein in the gelatin in the sandwich gel candy skin is cross-linked into a high melting point macromolecular protein, making the sandwich core The melting point of the gel candy skin material is greatly improved, and the toughness is also relatively improved; the product is not easily affected by the external environment, and is not easy to melt, stick, and leak, and the product tastes soft and elastic, with excellent eating effect and product competitiveness; At the same time, the method of the present invention has simple and efficient operation process, low equipment cost, can be produced in most candy production enterprises, has excellent popularization and use significance, and can generate greater economic benefits and product competitiveness.

Finally, it should be noted that obviously, the above-mentioned embodiments are only examples for clearly illustrating the present invention, rather than limiting the implementation. For those of ordinary skill in the art, on the basis of the above description, other changes or changes in different forms can also be made. It is not necessary and impossible to exhaustively list all the implementation manners here. However, the obvious changes or variations derived therefrom are still within the protection scope of the present invention.

Claims (10)

1. one kind presss from both sides the preparation method that gel candy chewed by fluid core, it is characterized in that, the main gel that the cladding of gel candy chewed by folder fluid core is gelatin, the step of described preparation method comprises the step of protein cross, the step of described protein cross be the shaping folder fluid core completed is chewed gel candy be soaked in the glutamine transaminage aqueous solution carry out glutamine transaminage absorption after carry out protein cross.

2. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, it is 12% ~ 14% that folder fluid core to be chewed in the cladding of gel candy as the mass content of the gelatin of main gel.

3. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, the pH value that gel candy cladding chewed by folder fluid core is 3.8 ~ 4.5.

4. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, and it is characterized in that, the pH value of the glutamine transaminage aqueous solution is 8 ~ 9.

5. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, and it is characterized in that, moisture in the cladding of gel candy chewed by the shaping folder fluid core completed is 12% ~ 14%.

6. the preparation method of gel candy chewed by folder fluid core as claimed in claim 1, it is characterized in that, the content that gel candy chewed by folder fluid core is aqueous contents or oil-soluble content.

7. the preparation method of gel candy chewed by the folder fluid core as described in as arbitrary in claim 1 to 6, and it is characterized in that, the concrete steps of described preparation method are:

(1) glutamine transaminage absorption: the shaping folder fluid core completed is chewed gel candy, sends in the glutamine transaminage aqueous solution and soaks;

(2) protein cross: the folder fluid core soaked is chewed in gel candy feeding net belt type conveying dehumidifier drying box and carry out drying process, be dried to surface dry, then folder fluid core is chewed the edible adhesion protective oil polishing of gel candy, then protein cross is carried out in heating;

(3) enzyme that goes out cools: the folder fluid core completed by protein cross is chewed gel candy and sent into high temperature in net belt type heat air delivery circulating box and to go out cool drying after enzyme, obtains folder fluid core and chews gel candy product.

8. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, and it is characterized in that, in the step of glutamine transaminage absorption, the temperature of the glutamine transaminage aqueous solution is 2 DEG C ~ 6 DEG C, and concentration is 10000U/kg ~ 15000U/kg; The soak time of gel candy in the glutamine transaminage aqueous solution chewed by folder fluid core is 120 seconds ~ 180 seconds.

9. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, it is characterized in that, in protein cross step, and the temperature 10 DEG C ~ 20 DEG C of dry process, humidity is 35% ~ 45%, and drying time is 20 minutes ~ 25 minutes;

In protein cross step, gel candy chewed by the edible adhesion protective oil polishing folder fluid core chewing 0.2% ~ 0.3% of gel candy gross mass with folder fluid core, the temperature of protein cross is 38 DEG C ~ 40 DEG C, carries out protein cross 60 minutes ~ 80 minutes in humidity 70% ~ 75% environment.

10. the preparation method of gel candy chewed by folder fluid core as claimed in claim 7, it is characterized in that, go out in enzyme cooling step, the time that the enzyme that goes out chewed in gel candy feeding net belt type heat air delivery circulating box by folder fluid core is 40 seconds ~ 60 seconds, enzyme condition of going out is temperature 78 DEG C ~ 80 DEG C, humidity 70% ~ 75%; The operating condition of cool drying is temperature 10 DEG C ~ 20 DEG C, and humidity 50% ~ 55%, cool drying to the moisture in cladding is 20% ~ 22%.