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Kudzu vine root soft sweets with aglaia odorata flower flavor and making method thereof

A production method, Milan flower technology, applied in confectionery, confectionery industry, cocoa, etc., to achieve the effect of easy portability, elasticity and chewing feeling, and unique flavor

Inactive Publication Date: 2016-10-12
王卫华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Using kudzu root and Milan flower as the main raw materials, Chinese phoenix fruit and coriander root as health care raw materials, a kind of kudzu root jelly with Milan flower flavor has been produced, but there is no report or product launch yet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1, a Milan flower-flavored kudzu root soft candy and its preparation method, adopts the following steps:

[0028] A. Pueraria pretreatment: Take fresh pueraria powder with a smooth surface, no mildew and no damage, clean it, crush it with a crusher, put it in a container, add water three times the weight of Pueraria, 0.4% cellulase, 0.2% Hemicellulase and 0.3% pectinase, stir evenly, heat to 38-42°C, keep for 60 minutes, carry out joint enzymolysis, then use centrifuge to separate pulp and residue, and separate supernatant; Put it into a food dryer, the temperature is controlled at 55-65°C, and after drying, the enzymatically hydrolyzed kudzu root powder is obtained;

[0029] B. Milano pretreatment: take the dried Milano flower, wash it clean, pour it into a beater equipped with a 100-mesh screen, then add water with 30% of the weight of the Milano flower, and beat it to obtain Milano flower pulp;

[0030] C. Pretreatment of Chinese herbal medicines: take 55...

Embodiment 2

[0040] Embodiment 2, a Milan flower-flavored kudzu root soft candy and its preparation method, the following steps are adopted:

[0041] A. Pueraria pretreatment: Take fresh pueraria powder with a smooth surface, no mildew and no damage, clean it, crush it through a crusher, put it into a container, add water three times the weight of Pueraria, 0.2% cellulase, 0.3% Hemicellulase and 0.4% pectinase, stir evenly, heat to 38-42°C, keep for 70 minutes, carry out joint enzymolysis, then use a centrifuge to separate the pulp and residue, and separate the supernatant; the residue is put Put it into a food dryer, the temperature is controlled at 55°C-65°C, and after drying, the whole powder of kudzu root is obtained by enzymolysis;

[0042] B. Milano pretreatment: take the dried Milano flower, wash it clean, pour it into a beater equipped with a 80-mesh screen, then add water with 35% of the weight of the Milano flower, and beat it to obtain Milano flower pulp;

[0043] C. Pretreatme...

Embodiment 3

[0058] Embodiment 3, a kind of Milan flower flavor cassava soft candy and preparation method thereof, adopt the following steps:

[0059] A. Cassava pretreatment: Take fresh cassava with a smooth surface, no mildew and no damage, clean it, peel it, soak it in clean water for 7 days, crush it with a crusher, put it into a container, and add water three times the weight of cassava , 0.3% cellulase, 0.2% hemicellulase, 0.3% pectinase, stir evenly, heat to 38-42°C, keep for 60 minutes, carry out combined enzymatic hydrolysis, and then use a centrifuge to separate pulp and residue , separate the supernatant; put the residue into a food dryer, the temperature is controlled at 55°C-65°C, and after drying, enzymatically hydrolyzed cassava powder is obtained;

[0060] B. Milan pretreatment: Take the dried Milan flower, wash it clean, and drain the surface water;

[0061] C. Pretreatment of Chinese herbal medicines: Take 15% of the Chinese herbal medicines Wutongzi, 17% of the root of ...

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PUM

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Abstract

The invention discloses kudzu vine root soft sweets with aglaia odorata flower flavor and a making method thereof. Kudzu vine roots and aglaia odorata flowers are adopted as raw materials, meanwhile, phoenix tree seeds and menyanthes trifoliata roots are added, and the kudzu vine root soft sweets with the aglaia odorata flower flavor are made. The nutritive value of kudzu vine roots and aglaia odorata flowers is fully utilized, kudzu vine roots and aglaia odorata flowers are in compatibility with traditional Chinese medicine, a synergistic effect is achieved, and the effects of helping produce saliva and slake thirst and dispelling melancholy and loosening the middle warmer are achieved. According to the making method, the raw material kudzu vine roots are enzymatically hydrolyzed with cellulase, hemicellulase and pectinase jointly, and intrinsic acerbity of kudzu vine roots is thoroughly removed; sugar containing kudzu vine root starch paste is subjected to primary fermentation with yeast wine of fruit wine, specific mellow taste is added to the finished product, the made finished product is agreeable in sweetness, elastic and chewable, unique in flavor and suitable for people of all ages and has a certain healthcare function, and discomfort of people suffering from stomach and abdomen distension can be obviously relieved if the kudzu vine root soft sweets are eaten for a long time. The kudzu vine root soft sweets are simple in making process, convenient to carry, wide in market prospect and capable of being produced on a large scale.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a Milan flower-flavored kudzu root jelly candy prepared by using Milan flower and Pueraria lobata root as raw materials and adding Chinese medicinal materials with health-care effects. Background technique [0002] Pueraria lobata is the dried root of the leguminous plant Pueraria mirifica, commonly known as Pueraria mirifica. Excavated in autumn and winter, cut into thick slices or small pieces while fresh; dry. Stout vines, up to 8 meters long, covered with yellow bristles all over, woody at the base of the stems, with thick, massive roots. Pinnate compound leaves with 3 leaflets; stipules dorsi, ovate-oblong, with lines; pods oblong, 5-9 cm long, 8-11 mm wide, flat, covered with brown hirsute hairs. The flowering period is September-October, and the fruiting period is November-December. Pueraria lobata is sweet, pungent, cool in nature, and belongs to the lung and stomach mer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23G2200/14A23V2002/00A23V2200/32
Inventor 王卫华王茂庭
Owner 王卫华
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