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Jackfruit sugar

A technology of durian candy and durian, applied in confectionary, confectionary industry, food science, etc., can solve the problem of low nutritional value, achieve the effect of improving nutritional value and market value, and retaining taste and nutritional content

Inactive Publication Date: 2014-04-02
YINGSHANG HAOYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing durian-flavored sugar is mostly made with added essence, although it has the taste of durian, but its nutritional value is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] A kind of durian candy, by weight, comprising 45 parts of durian, 10 parts of pectin, 2 parts of licorice, 5 parts of starch dextrin, 6 parts of red dates, and 25 parts of maltose, which is prepared by the following steps: (1). Smash the juicer; (2) remove half of the red dates and grind them into 60-mesh powder; (3) decoct the licorice and the remaining half of the red dates with appropriate amount of water for 2 hours to make a concentrated solution, (4 ), mix the concentrate, durian and jujube powder evenly, stir and heat to concentrate at 0.8 standard atmospheric pressure, the heating temperature is 85°C, and heat for 30min; (4), add pectin and starch dextrin to the above mixture, Continue heating at 85°C for 40 minutes to make a paste; (5) Add the above paste to the mold and cool to obtain a finished product.

Embodiment 2

[0011] A kind of durian candy, comprising 60 parts of durian, 15 parts of pectin, 6 parts of licorice, 8 parts of starch dextrin, 10 parts of red dates and 40 parts of maltose by weight, which is prepared by the following steps: (1). Smash the juicer; (2) remove half of the red dates and grind them into 80-mesh powder; (3) boil the licorice and the remaining half of the red dates with appropriate amount of water for 3 hours to make a concentrated solution, (4 ), mix the concentrate, durian and jujube powder evenly, stir and heat under low pressure to concentrate, the heating temperature is 90°C, and heat for 50min; (4), add pectin and starch dextrin to the above mixture, and continue under low pressure Heating at 95°C for 30 minutes to make a paste; (5) Put the above paste into a mold and cool to obtain a finished product.

Embodiment 3

[0013] A kind of durian candy, comprising 50 parts of durian, 12 parts of pectin, 4 parts of licorice, 6 parts of starch dextrin, 8 parts of red dates and 30 parts of maltose by weight. Smash the juicer; (2) remove half of the red dates and grind them into 60-80 mesh powder; (3) decoct the licorice and the remaining half of the red dates with 60 parts of water for 3 hours to make a concentrated solution. (4) Mix the concentrate, durian and jujube powder evenly, stir and heat to concentrate at 0.8 standard atmospheric pressure, the heating temperature is 85°C, and heat for 35 minutes; (4) Add pectin and starch dextrin to the above mixture, Continue heating under low pressure, and heat at 92°C for 30 minutes to make a paste; (5) Add the above paste into a mold and cool to obtain a finished product.

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PUM

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Abstract

The invention relates to a jackfruit sugar. The jackfruit sugar comprises jackfruit, pectin, liquorice, amylodextrin, red dates and maltose. The jackfruit sugar is prepared through the following steps: (1) crushing jackfruit with a juicer; (2) removing pits of half of the red dates, and powdering; (3) adding water to decoct liquorice and the rest red dates to obtain a concentrated solution; (4) uniformly mixing the concentrated solution, jackfruit and red date powder, and heating and concentrating; (5) adding pectin and amylodextrin to the mixture, and continuing to heat to obtain paste; (6) adding the paste to a die, and cooling to obtain the jackfruit sugar. According to the jackfruit sugar, the jackfruit is crushed and heated together with liquorice, red dates and the like to prepare the jackfruit sugar, and the preparation is performed under low pressure and low temperature, so that the taste and nutritional components of jackfruit can be remained well; the maltose is added, which can cover part of the smell of jackfruit, thus a customer rejecting the smell of jackfruit can also accept the jackfruit sugar, and the nutritional value and market value of the jackfruit sugar can both be increased.

Description

technical field [0001] The invention belongs to the field of food, in particular to a kind of durian candy. Background technique [0002] Candies are rich in sugar, but less in other nutrients. The existing fruit-flavored candies are mostly made of flavors, which are not natural fruit ingredients, and have low nutritional value. Fruits are rich in vitamins. If you combine the two , not only can increase the taste of candy, but also significantly improve the nutritional value of candy. Durian, also known as Shaozi and civet fruit, belongs to the tropical deciduous tree of Kapokaceae. Durian pulp is rich in nutrients and has the reputation of "the king of fruits". The nutritional value of durian is very high. Regular consumption can strengthen the body, invigorate the spleen and nourish qi, nourish the kidney and strengthen yang, and warm the body. It is a nourishing and beneficial fruit; durian is hot in nature, can promote blood circulation and dispel cold, and relieve mens...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 周长明
Owner YINGSHANG HAOYUAN FOOD
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