Sugar-free black fungus hard candy

A technology of black fungus and candy, which is applied in confectionary, confectionary industry, food science, etc., can solve the problem that the nutritional content has not been effectively improved, and achieve the effects of nourishing the body, regulating endocrine, and promoting metabolism

Inactive Publication Date: 2014-03-19
WUHE TONGSHIFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Candy is a kind of sweet food that is deeply loved by people. Candies of various tastes and shapes emerge in an endless stream on the market. Now the candies have been obtained in terms of taste and shape. It is a great breakthrough, but as a snack food that people often choose, the nutritional content of candy has not been effectively improved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0012] A sugar-free black fungus hard candy, consisting of the following raw materials in parts by weight (Kg): xylitol 200, steviol glycosides 20, aspartame 10, edible gelatin 12, blueberries 20, strawberries 20, milk 40, black fungus Superfine Powder 10, Jade Butterfly 3, Amaranthus 2, Frangipani 2, Verbena 2, Jasmine 3, Rosehip 2, Bay Leaf 2, some water.

[0013] A preparation method of sugar-free black fungus hard candy, comprising the following steps:

[0014] (1) Wash the blueberries and strawberries, pour milk into the container, heat and cook for 20 minutes, and make it into milk jam for later use;

[0015] (2) Extract Jade Butterfly, Amaranth, Frangipani, Verbena, Jasmine, Rose Hip, and Bay Leaf with 5 times the amount of water, and spray-dry the extract to obtain Chinese medicine powder;

[0016] (3) Put xylitol, steviol glycoside, aspartame, and edible gelatin in a high-temperature resistant container, heat it, melt it, then pour in milk jam, Chinese medicine powde...

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PUM

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Abstract

The invention discloses a sugar-free black fungus hard candy. The sugar-free black fungus hard candy comprises, by weight, 200-220 parts of xylitol, 20-30 parts of stevioside, 10-15 parts of aspartame, 12-14 parts of edible gelatin, 20-30 parts of blueberry, 20-30 parts of strawberry, 40-50 parts of milk, 10-13 parts of black fungus ultra-fine powder, 3-4 parts of Indian trum etflower seed, 2-3 parts of globe amaranth flower, 2-3 parts of largeflower jasmine flower, 2-3 parts of vervain, 3-4 parts of jasmine flower, 2-3 parts of rose hip, 2-3 parts of bay leaf and an appropriate amount of water. The sugar-free black fungus hard candy belongs to a sugar-free candy, contains black fungus and can promote effective expelling of human body toxins. Through use of extract of Indian trum etflower seed, globe amaranth flower and largeflower jasmine flower, the sugar-free black fungus hard candy can adjust a human body, adjust internal secretion and promote metabolism and is especially suitable for women fond of beauty maintenance.

Description

[0001] technical field [0002] The invention mainly relates to the technical field of candy and its preparation method, in particular to a sugar-free black fungus hard candy. Background technique [0003] Candy is a kind of sweet food that is deeply loved by people. Candies of various tastes and shapes emerge in an endless stream on the market. Now the candy has made great breakthroughs in taste and shape, but as a snack food that people often choose, Its nutritional content has not been effectively improved. Contents of the invention [0004] In order to make up for the defects of the prior art, the present invention provides a preparation method of sugar-free black fungus hard candy. [0005] The present invention is achieved through the following technical solutions: a sugar-free black fungus hard candy, which is composed of the following raw materials in parts by weight: xylitol 200-220, steviol glycosides 20-30, aspartame 10-15, edible gelatin 12-14, blueberry 20...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/38A23G3/48
Inventor 童伟雄林琪瑛童汗成
Owner WUHE TONGSHIFU FOOD
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