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Trolli Frutti Original水果软糖

Trolli Frutti Original水果软糖
由 @ronja 记录 | 有 1 位用户喜欢这种食物 | 有 0 位用户收藏了这种食物

营养成分表

每份 160 克

% 每日参考值基于 2000 千卡饮食

卡路里 544 kcal
27% DV
总脂肪 0.3g
0% DV
单不饱和脂肪0.1g
饱和脂肪0.2g
总碳水化合物 132.8g
44% DV
淀粉24.0g
糖108.8g
蛋白质 0.8g
2% DV
混合/加工蛋白0.8g

关于

果味软糖，糖含量很高，脂肪极低，蛋白质和膳食纤维几乎可以忽略。

食材

  • 葡萄糖浆
  • 糖
  • modified starch
  • acidulants (citric acid, lactic acid)
  • fruit and vegetable concentrates for color
  • natural flavours
  • glazing agent (carnauba wax)
  • 椰子油

维生素和矿物质

矿物质

营养素含量DV%半衰期
钙12.0mg1%
铜20.0mcg2%
铁0.3mg2%
镁4.0mg1%
磷2.0mg0%
钾20.0mg0%
钠80.0mg3%
锌0.1mg1%

Trolli Frutti Original 软糖糖果

前言



这是一款最纯粹形态的糖果：色泽明亮、富有弹性，甜味与酸味之间达到干净利落的平衡。质地应当在轻柔阻力下让步，随后释放出鲜明的果味，并以利落精致的余韵收尾。这里对精准度要求极高，因为烹煮或凝固过程中最细微的变化，都会改变咀嚼口感。

配方要点



  • 菜品类别： 糖果

  • 菜系或来源： 当代欧式风格糖果

  • 课程类型： 甜食

  • 成品量： 160 g

  • 每份： 20 g

  • 准备时间： 15 分钟

  • 烹煮时间： 20 分钟

  • 总时间： 2 小时 35 分钟

  • 难度： 中级


    • 设备



  • 小号厚底奶锅

  • 耐热刮刀

  • 数字温度计

  • 细筛

  • 硅胶糖果模具或轻轻抹油的浅盘

  • 小碗

  • 烘焙纸


    • 配料



    软糖基底


  • 64 g 葡萄糖浆

  • 48 g 砂糖

  • 28 g 改性淀粉

  • 8 g 柠檬酸

  • 4 g 乳酸

  • 6 g 用于着色的水果和蔬菜浓缩物

  • 2 g 天然香料

  • 0.8 g 巴西棕榈蜡

  • 0.2 g 椰子油


    • 做法



  • 1. 先将模具或浅盘稍作准备，放在手边备用。将改性淀粉、柠檬酸和乳酸放入小碗中混合，然后一同过筛，确保分散均匀。


  • 2. 将葡萄糖浆和砂糖放入奶锅中。置于中火上，持续搅拌 4 至 6 分钟，直到糖完全溶解，混合物变得清澈、光亮且流动顺畅。温度应升至 112°C。


  • 3. 将锅离火。把淀粉酸性混合物一边缓缓撒入，一边搅拌 30 至 45 秒，然后加入水果和蔬菜浓缩物以及天然香料。此时糖体应略微变稠，颜色均匀，并散发香气。


  • 4. 将锅重新放回极小火上，加热 2 至 3 分钟，并持续搅拌，直到混合物收紧，形成顺滑而有弹性的质地。它应保持光亮且可倒出，不应出现颗粒感或浑浊。


  • 5. 离火后拌入巴西棕榈蜡和椰子油，搅拌 20 至 30 秒，直到完全融合、表面呈现抛光般光泽即可。动作要快；混合物在冷却时会开始凝固。


  • 6. 立即倒入准备好的模具或浅盘中。在不破坏糖体结构的前提下抹平表面。于室温下静置 2 小时，直到完全凝固、富有弹性，并能干净脱模。


    • 摆盘与食用



    将软糖克制地成簇摆放，或整齐排成一条单线。成品应表面光亮、形状精准，咀嚼感柔韧，并带有干净利落的酸味提振。

    专业提示



  • 糖浆状态必须控制得当；温度过高会削弱果味层次，并使最终咀嚼感变硬。

  • 必须在糖完全溶解后再加入酸，否则质地会失去清晰度并变得粗糙。

  • 凝固后的状态应富有弹性而不黏手，表面应能利落脱离，入口先有回弹，再逐渐让步。
    • 无麸质无乳制品
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