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Preparation method of osmanthus fragrans flower candy

A kind of sweet-scented osmanthus, candy technology, applied in the preparation field of sweet-scented osmanthus candy

Inactive Publication Date: 2018-03-13
江门澳崎高质食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet there is not yet on the market the chocolate candy that sweet-scented osmanthus is made as raw material to occur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: a kind of preparation method of sweet-scented osmanthus candy, comprises the following steps: (1) by weight, 100 parts of chocolates are heated to molten state, then add 10 parts of sesame powder, 5 parts of clove powders and 8 parts of ginger powders, Stir for 0.5 hour to obtain chocolate slurry, set aside; (2) put caramel in a vacuum pot and heat until softened, the heating temperature is 120°C, then add essence, stir for 1 hour to prepare sugar material, set aside; (3 ) Put 20 parts of sweet-scented osmanthus petals into the mold, heat to 70°C, and keep for 0.2 hours; (4) Put the sugar material into the mold, then pour chocolate slurry on the sugar material, die-cast, and the sugar material and chocolate The weight ratio of the slurry is 3:1; (5) After the sugar material is cooled and solidified, the finished product can be obtained by demoulding, and the cooling temperature of the sugar material is 20°C.

Embodiment 2

[0012] Embodiment 2: a kind of preparation method of sweet-scented osmanthus candy, comprises the following steps: (1) by weight, 130 parts of chocolates are heated to molten state, then add 13 parts of sesame powder, 7 parts of clove powders and 10 parts of ginger powders, Stir for 0.8 hours to obtain chocolate slurry, which is set aside; (2) put caramel in a vacuum pot and heat until softened, the heating temperature is 130°C, then add essence, stir for 1.2 hours to prepare sugar material, set aside; (3 ) put 30 parts of sweet-scented osmanthus petals into the mold, heat to 75°C, and keep for 0.4 hours; (4) put the sugar material into the mold, then pour chocolate slurry on the sugar material, and die-cast, the sugar material and chocolate The weight ratio of the slurry is 4:1; (5) After the sugar material is cooled and solidified, the finished product can be obtained by demoulding, and the cooling temperature of the sugar material is 23°C.

Embodiment 3

[0013] Embodiment 3: a kind of preparation method of sweet-scented osmanthus candy, comprises the following steps: (1) by weight, 150 parts of chocolates are heated to molten state, then add 15 parts of sesame powder, 8 parts of clove powders and 12 parts of ginger powders, Stir for 1 hour to obtain a chocolate slurry, which is set aside; (2) put caramel in a vacuum pot and heat until softened, the heating temperature is 150°C, then add essence, and stir for 1.5 hours to prepare sugar material, which is set aside; (3) ) Put 40 parts of sweet-scented osmanthus petals into the mold, heat to 80°C, and keep for 0.5 hours; (4) Put the sugar material into the mold, then pour the chocolate slurry on the sugar material, die-casting, the sugar material and chocolate The weight ratio of the slurry is 5:1; (5) When the sugar material is cooled and solidified, the finished product can be obtained by demoulding, and the cooling temperature of the sugar material is 25°C.

[0014] The invent...

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PUM

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Abstract

The present invention discloses a preparation method of osmanthus fragrans flower candy. The osmanthus fragrans flower candy is prepared from chocolate and caramel as raw materials, and osmanthus fragrans flower petals as accessory materials, and the osmanthus fragrans flower petals are stick to appearances of the caramel. The candy is unique in the appearances and tastes, has deliciousness of sugar, and has more health-care functions of calming liver and improving eyesight, lowering blood pressure, etc.

Description

technical field [0001] The invention relates to a method for making candies, in particular to a method for preparing sweet-scented osmanthus candies. Background technique [0002] Chocolate has complete nutrients, including pure fat cocoa butter, protein-rich cocoa powder, and rich sugars mainly sucrose. Milk powder and lecithin are added during processing to make it unique in flavor and taste. The unique rich aroma, hard solid block, turns into a soft silky liquid in the mouth, which is irresistible. Especially dark chocolate is more popular. Its natural bitterness blocks the greasiness of the fat. Pure dark chocolate only exists in the German and American markets. Yet there is not yet the chocolate candy that sweet-scented osmanthus is made as raw material to occur on the market. Contents of the invention [0003] In order to overcome the deficiencies in the prior art, the invention provides a preparation method of sweet-scented osmanthus candy. [0004] The technic...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G1/48A23G1/40
CPCA23G1/40A23G1/48
Inventor 梁宇纳
Owner 江门澳崎高质食品有限公司
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