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Fragrant solomonseal rhizome flavored soft sweets and making method thereof

A production method and soft candy technology, applied in confectionery, confectionery industry, food science and other directions, can solve problems such as few health care effects, and achieve the effects of easy digestion and absorption, rich nutrition and fine particles

Inactive Publication Date: 2018-05-15
新邵南陌生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the vast majority of soft candies on the market are made into fruit-flavored types, and some are made into milk-flavored and refreshing-flavored types, but they are basically in pursuit of taste and flavor, and rarely have health benefits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A polygonatum-flavored jelly candy is made from the following raw materials in parts by weight: 10 parts of Polygonatum odoratum; 20 parts of glucose syrup; 20 parts of maltose syrup; 15 parts of white granulated sugar; 8 parts of maltodextrin; 8 parts of gelatin; 1 part of agar; 0.2 part of citric acid; 0.2 part of sodium citrate; 0.001 part of essence; 0.002 part of pigment.

[0056] The preparation method of the above-mentioned Polygonatum odoratum-flavored jelly candy comprises the following process steps:

[0057] A. Soak gelatin and agar in 2 times the amount of water for 4 hours for later use;

[0058] B. Wash Polygonatum odoratum, soak it in water 1.5 times its weight for more than 2 hours, boil it in a sandwich pot, keep it for 30 minutes after boiling, and after cooling properly, use a refiner to coarsely grind it, and then pass it through a colloid refiner pulp;

[0059] C. Add the Polygonatum Polygonatum pulp obtained in step B into the sugar pot, add malt...

Embodiment 2

[0066] A polygonatum-flavored soft candy is made from the following raw materials in parts by weight: 13 parts of Polygonatum odoratum; 25 parts of glucose syrup; 25 parts of malt syrup; 17 parts of white granulated sugar; 11 parts of maltodextrin; 10 parts of gelatin; 1.5 parts of agar; 0.3 parts of citric acid; 0.3 parts of sodium citrate; 0.002 parts of essence; 0.003 parts of pigment.

[0067] The preparation method of the Polygonatum odoratum-flavored jelly candy comprises the following process steps:

[0068] A. Soak gelatin and agar in 3 times the amount of water for 6 hours for later use;

[0069] B. Wash Polygonatum odoratum, soak it in water 1.7 times its weight for more than 2 hours, boil it in a sandwich pot, keep it for 35 minutes after boiling, and after cooling properly, use a refiner to coarsely grind it, and then pass it through a colloid refiner pulp;

[0070]C. Add the Polygonatum Polygonatum pulp obtained in step B into the sugar pot, add maltodextrin and...

Embodiment 3

[0077] A polygonatum-flavored soft candy is made from the following raw materials in parts by weight: 15 parts of polygonatum polygonatum; 30 parts of glucose syrup; 30 parts of malt syrup; 20 parts of white granulated sugar; 15 parts of maltodextrin; 12 parts of gelatin; 2 parts of agar; 0.5 parts of citric acid; 0.5 parts of sodium citrate; 0.004 parts of essence; 0.005 parts of pigment.

[0078] The preparation method of the above-mentioned Polygonatum odoratum-flavored jelly candy comprises the following process steps:

[0079] A. Soak gelatin and agar with 4 times the amount of water for 8 hours for later use;

[0080] B. Wash Polygonatum odoratum, soak it in water twice its weight for more than 2 hours, boil it in a sandwich pot, keep it for 40 minutes after boiling, and after cooling properly, use a refiner to coarsely grind it, and then pass it through a colloid refiner pulp;

[0081] C. Add the Polygonatum Polygonatum pulp obtained in step B into the sugar pot, add ...

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Abstract

The invention provides fragrant solomonseal rhizome flavored soft sweets. The fragrant solomonseal rhizome flavored soft sweets are made from the following raw materials in parts by weight: 10-15 parts of fragrant solomonseal rhizomes, 20-30 parts of glucose syrup, 20-30 parts of malt syrup, 15-20 parts of granulated sugar, 8-15 parts of maltodextrin, 8-12 parts of gelatin, 1-2 parts of agar, 0.2-0.5 part of citric acid, 0.2-0.5 parts of sodium citrate, 0.001-0.004 part of essence and 0.002-0.005 part of pigment. The fragrant solomonseal rhizome flavored soft sweets are made through the following technologies of soaking the raw materials, performing decoction, performing grinding to obtain pulp, performing sugar decoction, performing stirring, performing shaping, performing baking and thelike, so that the fragrant solomonseal rhizome flavored soft sweets of which the water content is 12-18% are finally obtained. The fragrant solomonseal rhizome flavored soft sweets are rich in nutrients and have the efficacy of preserving health and beautifying faces.

Description

technical field [0001] The invention relates to the field of food, in particular to a polygonatum-flavored soft candy and a preparation method thereof. Background technique [0002] Fudge is a soft and slightly elastic candy that is transparent or translucent. The water content of soft candy is relatively high, generally 10%-20%, and its shape can be divided into rectangular or irregular shapes depending on the molding process. The production of soft candy is mainly made of gelatin, syrup and other raw materials. Through multiple processes, it forms solid candies with different shapes and flavors, and has elasticity and chewing feeling. [0003] At present, most of the soft candies on the market are made into fruit-flavored types, and some are made into milk-flavored and refreshing-flavored types, but basically they are mainly in pursuit of taste and flavor, and rarely have health benefits. Contents of the invention [0004] The object of the present invention is to prov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/42A23G3/36
CPCA23G3/36A23G3/364A23G3/42A23G3/48
Inventor 刘峙鑫
Owner 新邵南陌生物科技有限公司
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