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Flower candy and preparation method of flower candy

A candy and flower technology, applied in the field of flower candy and its preparation, can solve the problems of expensive, sweet and greasy candies

Inactive Publication Date: 2014-02-12
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to these physical and chemical properties of cocoa butter and strict restrictions on the conditions of the growing area, its output is far from meeting people's needs, so cocoa butter is an expensive raw material
Most of the existing candy technologies increase the amount of sucrose to reduce the amount of cocoa butter, but this ratio will cause the problem that the candy is too sweet and greasy, which is difficult to meet the needs of consumers

Method used

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  • Flower candy and preparation method of flower candy
  • Flower candy and preparation method of flower candy

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Put 50g of white chocolate in a beaker sterilized by cooking method, seal it with plastic wrap, put it in a water bath at 32°C, and take it out after 20 minutes. At the same time, 100g of white caramel is put into a beaker sterilized by steaming, sealed with plastic wrap, put into a water bath at 70°C, and taken out after 20 minutes. Add 15g of cashew nuts, 0.1g of cinnamon powder, 0.1g of clove powder, and 0.1g of ginger powder to 50g of melted white chocolate, stir evenly, and cool to 25°C for use. Put 0.1g of essence into the melted white caramel and stir evenly. Clean the mold, dry it in an oven at 80°C, put 1g of petals on the bottom of the mold; wrap the chocolate filling with an appropriate amount of caramel, round it by hand, press it into the mold, seal it with plastic wrap, and put it in the refrigerator to cool After 15 minutes, take out the mold and demould the product.

Embodiment 2

[0039] 50g of black chocolate is put in the beaker after steaming method sterilization, and plastic wrap seals, and is put into the water bath of 32 ℃, takes out after 20 minutes. At the same time, 100g of black caramel was put into a beaker sterilized by cooking method, sealed with plastic wrap, put into a water bath at 90°C, and taken out after 20 minutes. Add 15g of cashew nuts, 0.1g of cinnamon powder, 0.1g of clove powder, and 0.1g of ginger powder to 50g of melted dark chocolate, stir evenly, and cool to 25°C for use. Put 0.1g of essence into the melted black caramel and stir well. Clean the mold, dry it in an oven at 80°C, put 1g of petals on the bottom of the mold; wrap the chocolate filling with an appropriate amount of caramel, round it by hand, press it into the mold, seal it with plastic wrap, and put it in the refrigerator to cool After 13 minutes, take out the mold and demould the product.

Embodiment 3

[0041] Put 50g of white chocolate in a beaker sterilized by cooking method, seal it with plastic wrap, put it in a water bath at 32°C, and take it out after 20 minutes. At the same time, 100g of white caramel is put into a beaker sterilized by cooking method, sealed with plastic wrap, put into a water bath at 50°C, and taken out after 20 minutes. Add 15g of cashew nuts, 0.1g of cinnamon powder, 0.1g of clove powder, and 0.1g of ginger powder to 50g of melted white chocolate, stir evenly, and cool to 25°C for use. Put 0.1g of essence into the melted white caramel and stir evenly. Clean the mold, dry it in an oven at 80°C, put 1g of petals on the bottom of the mold; wrap the chocolate filling with an appropriate amount of caramel, round it by hand, press it into the mold, seal it with plastic wrap, and put it in the refrigerator to cool After 15 minutes, take out the mold and demould the product.

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Abstract

The invention discloses a flower candy and a preparation method of the flower candy. According to the flower candy, sandwich made by collocating chocolate and cashew nuts is adopted, the caramel color with flower smell is matched, petals are added, and the candy can be prepared from the raw materials by using a process. The flower candy comprises the components in parts by weight: 50 parts of the chocolate, 15 parts of the cashew nuts, 100 parts of the caramel, 0.1 part of essence, 0.1 part of cinnamon powder, 0.1 part of ground cloves powder, 0.1 part of ginger powder and 1 part of the petals. The flower candy is unique in shape and flavor, has the taste of candy, and has the health-care functions of calming the liver, improving the eyesight, reducing the blood pressure, and the like.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to flower candy and a preparation method thereof. Background technique [0002] "Food is paramount to the people" has a new connotation in contemporary society, that is, to eat healthy, unique, and fun. Therefore, novel foods with nutrition and health care have become the goal pursued by people. Among them, "eating flowers" has become a new perspective in the food industry, and presents unprecedented development prospects. [0003] The so-called eating flowers refers to food cooked with plants and flowers. There are a wide range of edible flowers, such as jasmine, chrysanthemum, rose, osmanthus and so on. In daily life, most people only know the appreciable side of these flowers, but do not understand the edible and health-care side of these flowers. [0004] With the development of science, people have launched a series of flower delicacies with artistic char...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/54A23G3/42
Inventor 马淑凤王利强成玉梁于沛沛雍婷万芳梅
Owner JIANGNAN UNIV
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