CN100571529C - A kind of preparation method of aroma candy - Google Patents
A kind of preparation method of aroma candy Download PDFInfo
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- CN100571529C CN100571529C CNB2007101656855A CN200710165685A CN100571529C CN 100571529 C CN100571529 C CN 100571529C CN B2007101656855 A CNB2007101656855 A CN B2007101656855A CN 200710165685 A CN200710165685 A CN 200710165685A CN 100571529 C CN100571529 C CN 100571529C
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- juice
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- white granulated
- granulated sugar
- fragrant
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Abstract
The invention discloses a kind of preparation method of aroma candy, comprise the steps: that a. makes fresh cocoanut juice; B. make the fragrant pocket leaf juice that reveals; C. molten sugar; D. stir off: when syrup is endured to water content about 20% the time, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure and be about 12% o'clock massecuite to water content and can take the dish out of the pot, wherein, white granulated sugar is 1 with the weight ratio that adds glucose syrup: 0.6-1.5, and white granulated sugar is 0.1-0.7 with adding the fragrant weight ratio of revealing pocket leaf juice; E. cooling, moulding: tie rod moulding when the massecuite that makes is cooled to 50-75 ℃.The candy that the present invention makes not only contains fragrant dew pocket leaf delicate fragrance, and is rich in abundant fat, protein, sugar, mineral matter, carbohydrate, Cobastab, vitamin C, nutritional labelings such as organic acid, and mouthfeel delicate fragrance sweetness, nutritious, satisfy people's needs.
Description
Technical field
The present invention relates to a kind of preparation method of candy.
Background technology
The fragrant pocket that reveals, the another name spiceleaf reveals pocket, reveals pocket section odoriferous herbs plant, originates in Sri Lanka, the Malay Peninsula and Philippine, is last century five, the sixties to introduce China, and its fresh blade has the delicate fragrance of THAI Fragrant rice.
Coconut another name coconut palm wooden dipper, belong to Palmae cocoanut plant, be main woody oleiferous plants crop in torrid areas and food energy crop, main development and use part is a coconut meat, contain abundant fat, protein, sugar, mineral matter, carbohydrate, Cobastab, vitamin C, nutritional labelings such as organic acid.
How making a kind of fragrant delicate fragrance mouthfeel of revealing pocket that both contained, be rich in the candy that coconut is formed branch again, is the technical problem to be solved in the present invention.
Summary of the invention
At prior art existing problems, the object of the present invention is to provide the preparation method of a kind of mouthfeel delicate fragrance, nutritious aroma candy.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of aroma candy comprises the steps: a, makes fresh cocoanut juice: the selective maturation coconut fruit, produce fresh cocoanut juice after removing the peel, shell, clean, pulverize, filtering; B, make the fragrant pocket leaf juice that reveals: squeezing the juice to filter after the fresh blade that perfume (or spice) is revealed pocket cleans and rubs promptly get fresh perfume (or spice) dew pocket leaf juice; C, molten sugar: white granulated sugar fully is dissolved in the coconut milk that makes, and wherein, the weight ratio of white granulated sugar and coconut milk is 1: 0.3-1.0; D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off, the sugar cook temperature remains between 90-140 ℃, and need constantly to stir, endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure and be about 12% o'clock massecuite to water content and can take the dish out of the pot, wherein, white granulated sugar is 1 with the weight ratio that adds glucose syrup: 0.6-1.5, and white granulated sugar is 0.1-0.7 with adding the fragrant weight ratio of revealing pocket leaf juice; E, cooling, moulding: tie rod moulding when the massecuite that makes is cooled to 50-75 ℃.
The preparation method of described aroma candy, the weight ratio of white granulated sugar and coconut milk are 1: 0.65; Granulated sugar is 1: 1.0 with the weight ratio that adds glucose syrup, and white granulated sugar is 1: 0.4 with adding the fragrant weight ratio of revealing pocket leaf juice.
The preparation method of described aroma candy, the temperature during sugar cook are 120 ℃.
The preparation method of described aroma candy is made coconut milk and is divided two steps among the step a, the first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, with twice press coconut milk mix the back and filter, promptly obtain fresh cocoanut juice.
The present invention reveals the fragrant pocket leaf juice that reveals of pocket leaf acquisition by squeezing fresh perfume (or spice), squeeze fresh coconut meat and obtain coconut milk, these two kinds of juice and white granulated sugar and glucose boiled form, the candy that makes not only contains the fragrant pocket leaf delicate fragrance of revealing, and be rich in abundant fat, protein, sugar, mineral matter, carbohydrate, Cobastab, vitamin C, nutritional labelings such as organic acid, mouthfeel delicate fragrance sweetness, nutritious, satisfy people's needs.
The specific embodiment
Embodiment one
A, making fresh cocoanut juice: the selective maturation coconut fruit, remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice.
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby.
C, molten sugar: use coconut milk as the molten sugar of solution.To note continuous stirring in the molten sugared process, impel white granulated sugar fully to dissolve.The weight ratio of white granulated sugar and required coconut milk is 1: 0.3.
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off.Temperature requirement remains on about 90 ℃ in the sugar cook process, and needs constantly to stir.Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite.White granulated sugar is 1: 0.6 with the ratio that adds glucose syrup, and white granulated sugar is 1: 0.1 with adding the fragrant weight ratio of revealing pocket leaf juice.
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
Embodiment two
A, making fresh cocoanut juice: the selective maturation coconut fruit, remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice.
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby.
C, molten sugar: use coconut milk as the molten sugar of solution.To note continuous stirring in the molten sugared process, impel white granulated sugar fully to dissolve.The weight ratio of white granulated sugar and required coconut milk is 1: 1.0.
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off.Temperature requirement remains on about 140 ℃ in the sugar cook process, and needs constantly to stir.Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite.White granulated sugar is 1: 1.5 with the ratio that adds glucose syrup; White granulated sugar is 1: 0.7 with adding the fragrant weight ratio of revealing pocket leaf juice.
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
Embodiment three
A, making fresh cocoanut juice: the selective maturation coconut fruit, remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice.
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby.
C, molten sugar: use coconut milk as the molten sugar of solution.To note continuous stirring in the molten sugared process, impel white granulated sugar fully to dissolve.The weight ratio of white granulated sugar and required coconut milk is 1: 0.65.
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off.Temperature requirement remains on about 120 ℃ in the sugar cook process, and needs constantly to stir.Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite.White granulated sugar is 1: 1.0 with the ratio that adds glucose syrup, and white granulated sugar is 1: 0.4 with adding the fragrant weight ratio of revealing pocket leaf juice.
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
The sugar that the present invention makes is removed incomplete sugar grain such as not of uniform size, uneven in length or unfilled corner through check, packs by the packing material sign then.
Aroma candy of the present invention directly adopts fresh spiceleaf to reveal pocket leaf juice and processes, and belongs to natural food, and color and luster is the yellowish green to light green of nature, has the sweet-smelling of coconut and the delicate fragrance that spiceleaf reveals pocket concurrently, sticks to one's teeth slightly, and certain chewiness is arranged.
Claims (3)
1, a kind of preparation method of aroma candy is characterized in that: may further comprise the steps: a, making fresh cocoanut juice: the selective maturation coconut fruit, and remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice;
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby;
C, molten sugar: as the molten sugar of solution, will note continuous stirring in the molten sugared process with coconut milk, impel white granulated sugar fully to dissolve; The weight ratio of white granulated sugar and required coconut milk is 1: 0.3;
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off; Temperature requirement remains on about 90 ℃ in the sugar cook process, and needs constantly to stir; Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite; White granulated sugar is 1: 0.6 with the ratio that adds glucose syrup, and white granulated sugar is 1: 0.1 with adding the fragrant weight ratio of revealing pocket leaf juice;
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
2, a kind of preparation method of aroma candy is characterized in that: may further comprise the steps: a, making fresh cocoanut juice: the selective maturation coconut fruit, and remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice;
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby;
C, molten sugar: as the molten sugar of solution, will note continuous stirring in the molten sugared process with coconut milk, impel white granulated sugar fully to dissolve; The weight ratio of white granulated sugar and required coconut milk is 1: 1.0;
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off; Temperature requirement remains on about 140 ℃ in the sugar cook process, and needs constantly to stir; Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite; White granulated sugar is 1: 1.5 with the ratio that adds glucose syrup; White granulated sugar is 1: 0.7 with adding the fragrant weight ratio of revealing pocket leaf juice;
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
3, a kind of preparation method of aroma candy is characterized in that: may further comprise the steps: a, making fresh cocoanut juice: the selective maturation coconut fruit, and remove the peel, shell, clean, pulverize; The first step is directly squeezed the juice the coconut meat of pulverizing; Second step, at the hot water that in the coconut meat of first step operation, adds former coconut meat weight 1/2nd, squeeze the juice after stirring, filter with 100 mesh sieves, promptly obtain fresh cocoanut juice;
B, the fragrant pocket leaf juice that reveals of making: the selection of fragrant dew pocket leaf is grown fine, non-harmful fresh blade, removes Huang Ye and crosses tender leaf, weighing, rubbing; The perfume (or spice) that rubs reveals the pocket leaf and squeezes the juice the back with the filtration of 100 mesh sieves, and is standby;
C, molten sugar: as the molten sugar of solution, will note continuous stirring in the molten sugared process with coconut milk, impel white granulated sugar fully to dissolve; The weight ratio of white granulated sugar and required coconut milk is 1: 0.65;
D, sugar cook: treat that can add glucose syrup after white granulated sugar dissolves fully, filters stirs off; Temperature requirement remains on about 120 ℃ in the sugar cook process, and needs constantly to stir; Endure to water content approximately 20% the time when syrup, reduce the sugar cook temperature, add the perfume (or spice) for preparing among the step b simultaneously and reveal pocket leaf juice, continue to endure to water content and took the dish out of the pot in about 12% o'clock, promptly get massecuite; White granulated sugar is 1: 1.0 with the ratio that adds glucose syrup, and white granulated sugar is 1: 0.4 with adding the fragrant weight ratio of revealing pocket leaf juice;
E, cooling, moulding: the massecuite chilling temperature should not be too low, to 50-75 ℃ be the moulding of available machine tie rod.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007101656855A CN100571529C (en) | 2007-10-24 | 2007-10-24 | A kind of preparation method of aroma candy |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007101656855A CN100571529C (en) | 2007-10-24 | 2007-10-24 | A kind of preparation method of aroma candy |
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| Publication Number | Publication Date |
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| CN101138378A CN101138378A (en) | 2008-03-12 |
| CN100571529C true CN100571529C (en) | 2009-12-23 |
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| CNB2007101656855A Expired - Fee Related CN100571529C (en) | 2007-10-24 | 2007-10-24 | A kind of preparation method of aroma candy |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102948579A (en) * | 2012-12-07 | 2013-03-06 | 中国热带农业科学院香料饮料研究所 | Pandanus amaryllifolius roxb. leaf ice cream and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096241C (en) * | 2000-06-08 | 2002-12-18 | 无锡轻工大学 | Powdered flavour enhancer for rice and its preparing process |
| JP2005323571A (en) * | 2004-05-17 | 2005-11-24 | Maruzen Pharmaceut Co Ltd | Retort smell remover, and food and drink |
| CN1973656A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making vanilla candy |
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2007
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096241C (en) * | 2000-06-08 | 2002-12-18 | 无锡轻工大学 | Powdered flavour enhancer for rice and its preparing process |
| JP2005323571A (en) * | 2004-05-17 | 2005-11-24 | Maruzen Pharmaceut Co Ltd | Retort smell remover, and food and drink |
| CN1973656A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making vanilla candy |
Non-Patent Citations (2)
| Title |
|---|
| 椰子糖工艺技术改革的研究总结. 陈太清.食品工业，第6期. 1994 * |
| 药用植物露兜簕的新功能. 谭业华等.海南医学，第10卷第1期. 1999 * |
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