Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of honey fudge and preparation method thereof

A technology of honey and fudge, applied in confectionary, confectionery industry, food science, etc., to achieve the effects of long flavor time, strengthening sour taste and improving sweet taste

Active Publication Date: 2018-06-22
彭军
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the prior art, there is no fudge with a higher honey content

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of honey fudge and preparation method thereof
  • A kind of honey fudge and preparation method thereof
  • A kind of honey fudge and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-5

[0047] According to table 1 corresponding embodiment 1-5 data, take each raw material;

[0048] (1) melting honey in a water bath at 65°C;

[0049] (2) The honey after melting is mixed with citric acid, malic acid and sodium citrate, and stirred evenly to obtain a honey mixed solution;

[0050] (3) Fully mix pectin and sucrose powder, dissolve in warm water at 80°C, and heat to boiling for 1 min to completely dissolve it to obtain a transparent and uniform pectin aqueous solution;

[0051] (4) Cool the gelatin aqueous solution to 60°C, add it to the above-mentioned honey mixed solution, and stir evenly;

[0052] (5) Control the temperature at about 80°C and boil the mixed material liquid for 30 minutes, so that the water evaporates and drops to about 20%;

[0053](6) Pour the above-mentioned mixed solution into a mold while it is hot, and let it cool down at room temperature to make it into a gel, and then the honey jelly candy of the present invention can be obtained.

[0...

Embodiment 6

[0059] Prepare according to the method described in Example 5, replacing the sodium citrate therein with monosodium citrate.

Embodiment 7

[0061] Prepared according to the method described in Example 5, replacing sodium citrate with a blend of sodium citrate and sodium citrate with a mass ratio of 1:1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses honeyed soft sweets and a preparation method thereof. The honeyed soft sweets contain the following ingredients in parts by weight: 70-98 parts of honey, 0.5-5 parts of pectin, 1.5-10 parts of sucrose powder, 10-30 parts of water, 0.1-2 parts of citric acid, 0.1-2 parts of one or more of malic acid and calcium malate and 0.1-2 parts of one or more of sodium citrate and monosodium citrate. The invention further provides the preparation method of the honeyed soft sweets. The honeyed soft sweets disclosed by the invention are high in honey content, good in product organoleptic properties, soft and delicate in mouth feel and moderate in elasticity, have a special strong honey flavor and have remarkable nutritional characteristics and biological activity. According to the honeyed soft sweets and the preparation method thereof, the process operation is simple, the cost is low, and project industrialization is easy to realize.

Description

technical field [0001] The invention relates to a honey fudge and a preparation method thereof. Background technique [0002] Honey is a natural flavor substance with high nutritional value, mainly derived from the nectar of plants. It is a high-viscosity fluid obtained by collecting, processing and storing by bees. Monosaccharides and various amino acids, vitamins, minerals, enzymes, organic acids and aromatic substances. The biological activities of honey include anti-microbial, anti-inflammatory, anti-oxidant and immune activities, which shows its high nutritional and health value. Because honey is a high-viscosity fluid with a certain water content, and it contains sugar-tolerant yeast, it is easy to ferment and deteriorate at a suitable temperature, and it is also easy to crystallize after conventional storage, so it is very important for the processing, transportation and preservation of honey. Come a lot of inconvenience, so, develop a kind of solid honey product th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/36
Inventor 刘福权赵志峰彭军巫碧清周静
Owner 彭军
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com