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[0003] In order to overcome the above defects, the invention provides a mango soft candy, which enables consumers to enjoy the rich nutrition of mango while tasting candy.

[0004] The invention is realized by the following technical scheme:

[0005] A mango soft candy is prepared from the following raw materials in percentage by weight: mango juice 20? 30, glucose syrup 60? 70, agar 3? 4. Sucrose 5? 10。

[0006] Mango was sterilized, peeled and beaten to make mango juice, then added with glucose syrup, agar and other ingredients, cooked at high temperature, cooled and shaped, diced, dried, and finally coated with sucrose to make mango soft candy.

[0007] The high-temperature cooking was carried out on 105? 1 10℃, cooking 20? Forty minutes.

[0008] Cooling molding to 40? Bake at 50 degrees Celsius for 48 hours.

[0009] Compared with the prior art, the invention has the following advantages:

[00 10] The mango soft candy prepared by the invention has good taste and rich nutrition, and the mango pulp is completely made into gravy, thus retaining the nutritional components of mango to the maximum extent, and the nutrition can be eaten in the stomach. Moreover, based on soft candy and the crude fiber of mango itself, the taste of the eating process is further improved.

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Example 1

A mango soft candy is prepared from the following raw materials in percentage by weight: mango juice 20, glucose syrup 70, agar 3 and sucrose 5.

[00 13] Mango was sterilized, peeled and beaten to make mango juice, then added with glucose syrup, agar and other ingredients, cooked at 105℃ for 20 minutes, cooled at 40℃ and baked for about 48 hours, then diced, dried and finally coated with sucrose to make mango soft candy.

[00 14] Example 2

A mango soft candy is prepared from the following raw materials in percentage by weight: mango juice 30, glucose syrup 60, agar 4 and deer sugar 10.

[00 16] Mango juice was made by sterilization, peeling and pulping. After adding the components of glucose syrup and agar, it was boiled at 1 10 degrees Celsius for 40 minutes, cooled at 50 degrees Celsius, baked for about 48 hours, then diced and dried. Finally, it is wrapped with sucrose to make mango fudge.

[00 17] Example 3

A mango soft candy is prepared from the following raw materials in percentage by weight: mango juice 25, glucose syrup 68 and agar.

3.8, deer sugar 8.

[00 19] Mango was sterilized, peeled and beaten to make mango juice, then added with glucose syrup, agar and other ingredients, cooked at 108℃ for 30 minutes, cooled at 45℃ and baked for about 48 hours, then diced, dried and finally coated with sucrose to make mango soft candy.

claim of right

1. A mango soft candy is characterized by comprising the following raw materials in parts by mass: mango juice 20? 30, glucose syrup 60? 70, agar 3? 4. Sucrose 5? 10。

2. The preparation method of mango soft candy according to claim 1: sterilizing mango, peeling, pulping to obtain mango juice, adding glucose syrup, agar and other ingredients, cooking at high temperature, cooling for molding, granulating, drying, and finally coating with sucrose to obtain mango soft candy.

3. The method for making mango soft candy according to claim 2, characterized in that the high-temperature cooking is carried out at 105? 1 10℃, cooking 20? Forty minutes.

4. The manufacturing method of mango soft candy according to claim 2, characterized in that it is cooled and molded to 40℃? Bake at 50 degrees Celsius for 48 hours.