CN100361595C - Method for producing vinegar sugar - Google Patents
Method for producing vinegar sugar Download PDFInfo
- Publication number
- CN100361595C CN100361595C CNB2006100125464A CN200610012546A CN100361595C CN 100361595 C CN100361595 C CN 100361595C CN B2006100125464 A CNB2006100125464 A CN B2006100125464A CN 200610012546 A CN200610012546 A CN 200610012546A CN 100361595 C CN100361595 C CN 100361595C
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- vinegar
- confections
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- parts
- taste
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- Confectionery (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a method for preparing vinegar confections, which belongs to the technical field of confection preparation method and comprises mixing, decoction, addition, cooling, press roll and package technology. The method is technically characterized in that the following raw materials are prepared in proportion by weight: 35 to 45 portions of white granulated sugar, 25 to 35 portions of starch syrup, 10 to 20 portions of water and 10 to 20 portions of table vinegar. The method is developed on the basis of the existing confection processing technology. The table vinegar brewed by pure grain is added to the formula so as to obtain a unique formula and a sweet and sour taste, thereby enhancing the edible function of the confections, increasing the varieties of novel confections, keeping the flavour of confections, adding vinegar taste to the confections and obtaining the health care efficacy of the table vinegar; besides, the vinegar confections with the advantages of red and bright color, sweet and sour and tasty taste and convenient eating are suitable for both young and old, and are novel confections among daily foods of people.
Description
Technical field
The invention belongs to the production method technical field of candy.
Background technology
Candy is one of daily pot foods of people, has a sweet taste, and is of a great variety.Present confectionery formulations is more noted developing to the body-care type except considering taste.
Vinegar is the seasoning good merchantable brand during people live, and also is a kind of health food to the human body beneficial, but taste acid should not directly take, and liquid food packing and carry all inconvenient.
Summary of the invention
The production method that the purpose of this invention is to provide a kind of vinegar sugar, the sweet taste of existing candy has the health care of vinegar again.
The present invention is achieved in that the production method of vinegar sugar, heat while stirring after white granulated sugar 35-45 part, starch syrup 25-35 part and water 10-20 part mixed according to parts by weight, when thing to be mixed is warming up to 150-170 ℃, add vinegar 10-20 part according to parts by weight again, obtain vinegar sugar grain through supercooling, pressur rolling forming.
Preferred feedstock parts by weight of the present invention are: 40 parts of white granulated sugars, 30 parts of starch syrups, 15 parts in water, 15 parts of vinegars.
According to the medical book record, vinegar can be controlled all sore lumps, trusted subordinate's pain, and phlegm water blood disease is killed the flesh of fish and parasites poison gas, and the effect of diffusing stasis of blood detoxifcation is arranged again.Modern medicine is also thought, frequent vinegar, and fatigue is postponed and eliminated to the acid-base balance that can regulate blood, the prevention human senility, the sterilizing ability of enhancing intestines and stomach is good health beverages.
The present invention develops on the basis of existing candy processing technology, in prescription, added vinegar, made unique, the sweet mouthfeel of its prescription, improved the edible function of candy through pure grain brewing, increased new candy kind, both keep the local flavor of candy and made candy increase the smell of vinegar, had the health-care efficacy of vinegar again, and the color and luster glow, sweet and sour taste, instant edible, all-ages, be a kind of new candy in people's daily bread.
The specific embodiment
Finish according to the following steps:
A, batching: following raw material is disposed by weight:
35～45 parts of white granulated sugars, 25～35 parts of starch syrups, 10～20 parts in water, 10～20 parts of vinegars;
B, boil: the white granulated sugar in will getting the raw materials ready, starch syrup, water are poured mixing and stirring in the container into, with container limit heating edge uniform stirring mixture, when thing to be mixed rises to 150-170 ℃, in mixture, add vinegar, continuation is to same direction uniform stirring mixture, thing to be mixed stops during to 150-170 ℃ continuing to same direction uniform stirring mixture to the container heating;
C, cooling: when waiting mixture to be cooled to 110-115 ℃ then, take the dish out of the pot, make massecuite, on coldplate, cool off.
D, moulding: treat that massecuite is cooled to the plasticity with maximum, flatten through tie rod again and be bundled into sugar grain, package metro-measuring, quality inspection then, warehouse-in.
Optimization formula of the present invention is: following raw material disposes by weight: 40 parts of white granulated sugars, 30 parts of starch syrups, 15 parts in water, 15 parts of vinegars.
Claims (2)
1. the production method of vinegar sugar, heat while stirring after white granulated sugar, starch syrup and water mixed according to parts by weight, when thing to be mixed is warming up to 150-170 ℃, obtain vinegar sugar grain through supercooling, pressur rolling forming, it is characterized in that: when thing to be mixed is warming up to 150-170 ℃, add vinegar according to weight portion;
Described raw material weight umber: white granulated sugar 35-45 part, starch syrup 25-35 part, water 10-20 part, vinegar 10-20 part.
2. according to the production method of the described vinegar sugar of claim 1, it is characterized in that described raw material weight umber: 40 parts of white granulated sugars, 30 parts of starch syrups, 15 parts in water, 15 parts of vinegars.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100125464A CN100361595C (en) | 2006-03-30 | 2006-03-30 | Method for producing vinegar sugar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100125464A CN100361595C (en) | 2006-03-30 | 2006-03-30 | Method for producing vinegar sugar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1820620A CN1820620A (en) | 2006-08-23 |
| CN100361595C true CN100361595C (en) | 2008-01-16 |
Family
ID=36922317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100125464A Expired - Fee Related CN100361595C (en) | 2006-03-30 | 2006-03-30 | Method for producing vinegar sugar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100361595C (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978845B (en) * | 2010-10-21 | 2012-11-07 | 江苏恒顺醋业股份有限公司 | Vinegar candies and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555738A (en) * | 2004-01-06 | 2004-12-22 | 江门市天地壹号饮料有限公司 | Manure vinegar beverage |
| CN1593216A (en) * | 2004-07-14 | 2005-03-16 | 北京东方兴企食品工业技术有限公司 | Fruit vinegar chewing tablet food and its preparation method |
-
2006
- 2006-03-30 CN CNB2006100125464A patent/CN100361595C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555738A (en) * | 2004-01-06 | 2004-12-22 | 江门市天地壹号饮料有限公司 | Manure vinegar beverage |
| CN1593216A (en) * | 2004-07-14 | 2005-03-16 | 北京东方兴企食品工业技术有限公司 | Fruit vinegar chewing tablet food and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 红金果醋饮料的开发. 孔瑾，张浩，高晗.食品工业，第2004卷第2期. 2004 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1820620A (en) | 2006-08-23 |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20080116 Termination date: 20110330 |