CN100548137C - A kind of preparation method of vanilla candy - Google Patents
A kind of preparation method of vanilla candy Download PDFInfo
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- CN100548137C CN100548137C CNB2006101705452A CN200610170545A CN100548137C CN 100548137 C CN100548137 C CN 100548137C CN B2006101705452 A CNB2006101705452 A CN B2006101705452A CN 200610170545 A CN200610170545 A CN 200610170545A CN 100548137 C CN100548137 C CN 100548137C
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- granulated sugar
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Abstract
The present invention relates to a kind of preparation method of vanilla candy, it is characterized in that: it comprises the steps: a, the pulverizing of selecting materials: bean pod of Herba vanillae Planifoliae is pulverized; B, infusion are filtered: the bean pod of Herba vanillae Planifoliae powder is added the entry infusion, and the ratio of bean pod of Herba vanillae Planifoliae powder and water is 1: 4-7, and infusion is filtered then to solution concentration to 40%-55%; C, dissolving: white granulated sugar being dissolved in the solution fully, adding glucose syrup, is 1 from the ratio of granulated sugar and solution: 0.4-0.7, and the ratio of white granulated sugar and glucose syrup is 1: 0.4-0.6; D, sugar cook: mixture is stirred off down at 90-120 degree centigrade, will constantly stir during sugar cook, be boiled into water content smaller or equal to 7% massecuite to syrup; E, cooling forming: massecuite is cooled to 55-75 degree centigrade, cast molding.In the manufacturing process of candy of the present invention, the unique perfume of vanilla fully combines with sugar, thereby the fragrance of the candy of making is pure more lastingly, the mouthfeel uniqueness.
Description
Technical field
The present invention relates to a kind of preparation method of candy, particularly contain the preparation method of vanilla taste candy.
Background technology
Vanilla [Vanilla planifolia (Salisb.) Ames. or V.frangrans Andrews] is one of tropical crops of economically valuable, has the note uniqueness, the characteristics that lasting is lasting.Now be widely used in modulating the perfume material of joining of high-grade Food ﹠ Drink such as various high-grade cigarettes, famous brand of wine, superfine tealeaves, cake, candy, ice cream.Traditional candy that contains the vanilla taste, all be to add artificial synthesis of vanillin allotment candy in the massecuite that is boiled into, the candy that this manufacture craft is produced is because vanillic aldehyde only is blended in the candy, fragrance is lasting inadequately, can't realize sugar and the chinese cymbidium hay-scented well-bound unique mouthfeel of distinguishing the flavor of.In addition, in the utilization of bean pod of Herba vanillae Planifoliae, people often by the organic solvent lixiviate, make vanilla tincture agent; After the blue dried beanpod of natural herb extracts tincture, generally no longer utilize, handle but it is used as discarded object, still, the aroma ingredients that still has quite a few to be not dissolved in organic solvent in these beanpods rests in the beanpod, thereby causes the waste of raw material.
Summary of the invention
The present invention has overcome above-mentioned shortcoming, and the preparation method of the vanilla candy that a kind of fragrance is pure lastingly, mouthfeel is unique is provided.
The present invention solves the technical scheme that its technical problem takes: 1, a kind of preparation method of vanilla candy, it comprises the steps:
A, the pulverizing of selecting materials: select through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.4, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6; White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
A kind of preparation method of vanilla candy, it comprises the steps:
A, the pulverizing of selecting materials: select through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.6, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6; White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
A kind of preparation method of vanilla candy, it comprises the steps:
A, the pulverizing of selecting materials: the bean pod of Herba vanillae Planifoliae behind the selective extraction vanilla tincture agent; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.5, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
A kind of preparation method of vanilla candy, it comprises the steps:
A, the pulverizing of selecting materials: the bean pod of Herba vanillae Planifoliae that selective extraction is crossed behind the vanilla tincture agent is done; Selection meets the one-level white granulated sugar of GB317 standard-required; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.7, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
The present invention pulverizes bean pod of Herba vanillae Planifoliae earlier, infusion is filtered then, make extract, then white granulated sugar and glucose syrup are mixed with extract, stir off again, compare with conventional art, bean pod of Herba vanillae Planifoliae extract proportion is bigger, and fully mix with granulated sugar and glucose syrup, and endure to water content smaller or equal to 7%, and only add a small amount of vanillic aldehyde in traditional sugar refining technology and modulate different fully, and in the manufacturing process of candy of the present invention, the unique perfume of vanilla fully combines with sugar, thereby the fragrance of the candy of making is pure more lastingly, the mouthfeel uniqueness.
In addition, employed in the present invention bean pod of Herba vanillae Planifoliae can be the beanpod that extracted vanilla tincture agent, because the extraction of vanilla tincture agent is extracted by organic solution, therefore, water miscible aroma ingredients is not extracted, and the present invention extracts water-soluble components in the bean pod of Herba vanillae Planifoliae by the extracting mode of infusion, realized utilization once more, reduced cost bean pod of Herba vanillae Planifoliae.
The specific embodiment
Embodiment one
1, the pulverizing of selecting materials:
Selection through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.4, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6.White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment two
1, the pulverizing of selecting materials:
Selection through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.6, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6.White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment three
1, the pulverizing of selecting materials:
Bean pod of Herba vanillae Planifoliae behind the selective extraction vanilla tincture agent; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.5, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment four
1, the pulverizing of selecting materials:
The bean pod of Herba vanillae Planifoliae that selective extraction is crossed behind the vanilla tincture agent is done; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.7, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Claims (4)
1, a kind of preparation method of vanilla candy, it is characterized in that: it comprises the steps:
A, the pulverizing of selecting materials: select through complete, ferment, dry, give birth to after fragrant operation handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.4, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6; White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
2, a kind of preparation method of vanilla candy, it is characterized in that: it comprises the steps:
A, the pulverizing of selecting materials: select through complete, ferment, dry, give birth to after fragrant operation handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.6, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6; White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
3, a kind of preparation method of vanilla candy, it is characterized in that: it comprises the steps:
A, the pulverizing of selecting materials: the bean pod of Herba vanillae Planifoliae behind the selective extraction vanilla tincture agent; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.5, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
4, a kind of preparation method of vanilla candy, it is characterized in that: it comprises the steps:
A, the pulverizing of selecting materials: the bean pod of Herba vanillae Planifoliae that selective extraction is crossed behind the vanilla tincture agent is done; Selection meets the one-level white granulated sugar of GB317 standard-required; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby;
B, infusion are filtered: with the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7; During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by;
C, dissolving: white granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.7, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio;
D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite;
E, cooling forming: with massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting;
F, test package: the sugar of moulding can be packed through check.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101705452A CN100548137C (en) | 2006-12-26 | 2006-12-26 | A kind of preparation method of vanilla candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101705452A CN100548137C (en) | 2006-12-26 | 2006-12-26 | A kind of preparation method of vanilla candy |
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| CN1973656A CN1973656A (en) | 2007-06-06 |
| CN100548137C true CN100548137C (en) | 2009-10-14 |
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| CN100571529C (en) * | 2007-10-24 | 2009-12-23 | 中国热带农业科学院香料饮料研究所 | A kind of preparation method of aroma candy |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
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2006
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Non-Patent Citations (2)
| Title |
|---|
| 香兰荚干燥与贮藏新工艺的研究. 刘先光等.热带农业科学，第3期. 1994 |
| 香兰荚干燥与贮藏新工艺的研究. 刘先光等.热带农业科学，第3期. 1994 * |
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