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Colorful hawthorn polyphenol low-sugar soft sweets and preparation method thereof

A hawthorn and multicolored technology, applied in the field of hawthorn candy, can solve the problems of damage to human health and low nutritional value, and achieve the effects of increasing nutrition, increasing nutritional components, and sweet and sour flavor.

Pending Publication Date: 2021-12-21
HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many soft candies on the market contain artificial colors, flavors and other additives, which have low nutritional value and are harmful to human health. Therefore, the soft candy market urgently needs high-quality low-sugar soft candies to meet the needs of consumers.

Method used

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  • Colorful hawthorn polyphenol low-sugar soft sweets and preparation method thereof
  • Colorful hawthorn polyphenol low-sugar soft sweets and preparation method thereof
  • Colorful hawthorn polyphenol low-sugar soft sweets and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1 Preparation of orange hawthorn sugar soft sugar

[0027] 1) Preparation of hawthorn slurry

[0028] Choose the skin smooth, the color is translucent, and there is no red fruit hawthorn, washed with water, and the peel is separated from the flesh. Crushed -18 ~ -22 ° C freezing for 4 h, take it out of natural thaw, flesh and water volume ratio of 1: 2, boiled 9 ~ 11min, boiled slurry orange, filter with mesh, remove the residue, gabwywheel material;

[0029] 2) Preparation of gel

[0030] It is called 5.0 ± 0.5 g of the gelatin, and 7-fold water is added to heat the backup; and the agar 0.3 ± 0.1 g, soaked in 35 ± 2 ° C warm water, 10 ± 2min melting spare;

[0031] 3) Cooking and concentration

[0032] Weigh 58 to 62 g of hawthorn slurry, add xylitol 6 to 8 g and boil 4 to 6 min, add step 2 to the gelatin and agar, to be concentrated to soluble solids content at 58 ~ 62%, stop heating , Concentrate;

[0033] 4) Hawthorn fruit vineine powder preparation

[0034] Haw...

Embodiment 2

[0041] Example 2 Preparation of yellow hawthorn hypogly sugar soft sugar

[0042] 1) Preparation of hawthorn slurry

[0043] Choose the skin smooth, the color is translucent, there is no worm-eye red fruit hawthorn, washed with water, the peel is separated from the flesh, crushed, -18 ~ -22 ° C for 4 h, take out naturally thaw, the amount of flesh and water is 1: 2, boiled 19 ~ 21min, boiled slurry is yellow, filtered with mesh screen, removes the residue of the residue, and has a hawthorn slurry;

[0044] 2) Preparation of gel

[0045] It is called 5.0 ± 0.5 g of the gelatin, and 7-fold water is added to heat the backup; and the agar 0.3 ± 0.1 g, soaked in 35 ± 2 ° C warm water, 10 ± 2min melting spare;

[0046] 3) Cooking and concentration

[0047] Weigh 58 to 62 g of hawthorn slurry, add xylitol 6 to 8 g and boil 4 to 6 min, add step 2 to the gelatin and agar, to be concentrated to soluble solids content at 58 ~ 62%, stop heating , Concentrate;

[0048] 4) Hawthorn fruit vinein...

Embodiment 3

[0056] Example 3 Preparation of pink hawthorn hypoglycetose

[0057] 1) Preparation of hawthorn slurry

[0058] Choose the skin smooth, the color is translucent, there is no worm-eye red fruit hawthorn, washed with water, the peel is separated from the flesh, and the frozen is frozen. ~ 11min, boiled pulp is pink, filtered with mesh screen, removes the residue of the residue, and the hawthorn slurry;

[0059] 2) Preparation of gel

[0060] It is called 5.0 ± 0.5 g of the gelatin, and 7-fold water is added to heat the backup; and the agar 0.3 ± 0.1 g, soaked in 35 ± 2 ° C warm water, 10 ± 2min melting spare;

[0061] 3) Cooking and concentration

[0062] Weigh 58 to 62 g of hawthorn slurry, add xylitol 6 to 8 g and boil 4 to 6 min, add step 2 to the gelatin and agar, to be concentrated to soluble solids content at 58 ~ 62%, stop heating , Concentrate;

[0063] 4) Hawthorn fruit vineine powder preparation

[0064] Hawthorn and water 1: 3 beam, add 0.07% pectin enzyme, 40 ° C water b...

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Abstract

The invention discloses colorful hawthorn polyphenol low-sugar soft sweets. The colorful hawthorn polyphenol low-sugar soft sweets comprise the following raw materials: 58-62g of hawthorn pulp, 6-8g of xylitol, 4-5mg of hawthorn polyphenol, 5.0+ / -0.5g of gelatin, 0.3+ / -0.1g of agar and hawthorn fruit vinegar powder, wherein after the hawthorn fruit vinegar powder is added, the sugar-acid ratio reaches (27-30): 1. the preparation method comprises the following steps of: weighing, crushing hawthorn pulp and / or hawthorn peel, freezing, unfreezing, adding water, boiling for 9-21 minutes, and filtering to obtain the hawthorn pulp; adding the xylitol into the hawthorn pulp, boiling, adding the gelatin and the agar, and concentrating; after cooling, adding the hawthorn fruit vinegar powder, and uniformly stirring; cooling again, adding the hawthorn polyphenol, and uniformly stirring to obtain juice; and pouring the juice into a mold, condensing, refrigerating, shaping and drying to obtain the colorful hawthorn sweets. The colorful hawthorn sweets have the characteristics of attractive color (no pigment is added), oxidation resistance and low sugar, are good in elasticity, high in transparency and sour and sweet in flavor, and are suitable for the taste of the public.

Description

Technical field [0001] The present invention relates to the field of hawthorn sugar, and more particularly to a multicolor hawove polyphenol, low-glycosacchane and preparation method thereof. Background technique [0002] Gelatin fudge refers to the use of gelatin as gel as a gel, has the characteristics of good elasticity, high transparency, easy digestion, and has been loved by consumers. Existing soft sugar products are sucrose as sweeteners, and some people are not suitable for edible, and xylitol is selected as a sucrose substitute. Many soft candies on the market are additives such as artificial pigment, flavors and other additives, low nutritional value and damage to human health, so the soft sugar market urgently requires quality low-sugar soft sugar to meet the needs of consumers. [0003] Hawthorn is a Chinese herbal medicine and ingredients. It has added a variety of nutrient elements as a food and sour, and the effect of enhancing appetite is comprised of medicinal he...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23G3/44A23G3/42A23G3/36
CPCA23G3/48A23G3/44A23G3/42A23G3/364A23V2002/00A23V2250/5432A23V2250/5024A23V2250/6422A23V2250/2132A23V2200/328A23V2200/332A23V2200/312A23V2200/3262A23V2200/326A23G3/366
Inventor 刘素稳王鑫芳常学东李润丰潘思弋
Owner HEBEI NORMAL UNIVERSITY OF SCIENCE AND TECHNOLOGY
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