Roxburgh rose soft sweets and processing method thereof

A processing method and technology of prickly pear, applied in the confectionery industry, confectionery, food science and other directions, can solve the problem of high cost, and achieve the effect of good elasticity, satisfying taste requirements and rich aroma

Inactive Publication Date: 2015-12-30
王佳英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the fresh prickly pears are basically sold in the region where they are imported, and there are few long-distance transportation, so the cost of eating fresh prickly pears is quite high for people far away from the origin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of Rosa roxburghii soft candy, the main raw materials and proportioning of the Rosa roxburghii jelly candy are as follows: 1000 parts of Rosa roxburghii, 75 parts of gel, 3 parts of sucrose ester, 380 parts of white granulated sugar, 280 parts of glucose syrup, 100 parts of honey , 40 parts of modified starch.

[0019] The gelling agent uses konjac gum, carrageenan, and agar, and the dosage ratio is konjac gum: carrageenan: agar=5:1:1.

[0020] A processing method of prickly pear soft candy is characterized in that its steps mainly include:

[0021] (1) Dissolution of gel agent: soak konjac flour with 40 times of water for more than 10 hours to make it fully absorb water and swell; add 30 times of water for agar to soak for more than 12 hours, then heat and boil to fully dissolve; add carrageenan to dissolve and soak for 15 minutes above, heated to dissolve;

[0022] (2) Dissolution of modified starch, white granulated sugar, and sucrose ester: Mix the modified...

Embodiment 2

[0028] A kind of Rosa roxburghii jelly, characterized in that the main raw materials and proportioning of the Rosa roxburghii jelly candy are as follows: 100-150 parts of Rosa roxburghii powder, 65-85 parts of gelling agent, 2-4 parts of sucrose ester, 300 parts of white granulated sugar -480 parts, 200-380 parts of glucose syrup, 80-180 parts of honey, 20-80 parts of modified starch.

[0029] The gelling agent uses konjac gum, carrageenan, and agar, and the dosage ratio is konjac gum: carrageenan: agar=5:1:1.

[0030] The processing method of described prickly pear soft candy is characterized in that its steps mainly comprise:

[0031] (1) Dissolution of gel agent: soak konjac flour with 40 times of water for more than 10 hours to make it fully absorb water and swell; add 30 times of water for agar to soak for more than 12 hours, then heat and boil to fully dissolve; add carrageenan to dissolve and soak for 15 minutes above, heated to dissolve;

[0032] (2) Dissolution of m...

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PUM

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Abstract

The invention discloses roxburgh rose soft sweets and a processing method thereof. The roxburgh rose soft sweets are mainly prepared from 1000-1300 parts of roxburgh roses, 65-85 parts of gels, 2-4 parts of sucrose ester, 300-480 parts of white granulated sugar, 200-380 parts of glucose syrup, 80-180 parts of honey and 20-80 parts of modified starch. According to the roxburgh rose soft sweets, high-quality roxburgh roses are adopted to serve as the raw materials, nutritional value of the roxburgh roses is reserved, and the prepared roxburgh rose soft sweets are moderate in hardness, good in chewing feeling and good in elasticity; meanwhile, special sweet and sour taste and full-bodied fragrance of the roxburgh roses are reserved, and the mouthfeel demand of most people can be met.

Description

technical field [0001] The invention relates to candy, in particular to a prickly pear soft candy. Background technique [0002] The medicinal value of Rosa roxburghii is very high. Its flowers, leaves, and seeds can be used as medicine. In particular, Rosa roxburghii is rich in superoxide dismutase (SOD for short). SOD is an internationally recognized active substance with anti-aging and anti-cancer effects. It also has anti-virus and anti-radiation effects. It is widely used in the prevention and treatment of tumor diseases. The fruit of Rosa roxburghii is also the first-class raw material for processing health food. Ripe Rosa roxburghii has thick flesh, sweet and sour taste, rich in sugar, vitamins, carotene, organic acids and more than 20 kinds of amino acids, and more than 10 kinds of beneficial to human body Trace elements, and superoxide dismutase. Especially the vitamin C content is extremely high, which is the highest among the current fruits, with a content of 8...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 王佳英
Owner 王佳英
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