CN102326656A - Process for preparing soft sweets added with xylose and cellared fresh flower petals - Google Patents
Process for preparing soft sweets added with xylose and cellared fresh flower petals Download PDFInfo
- Publication number
- CN102326656A CN102326656A CN 201110169508 CN201110169508A CN102326656A CN 102326656 A CN102326656 A CN 102326656A CN 201110169508 CN201110169508 CN 201110169508 CN 201110169508 A CN201110169508 A CN 201110169508A CN 102326656 A CN102326656 A CN 102326656A
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- China
- Prior art keywords
- fresh flower
- cellar
- soft sweets
- storing things
- things system
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 title abstract 8
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 title abstract 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 8
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims abstract description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 17
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 17
- 239000000811 xylitol Substances 0.000 claims description 17
- 235000010447 xylitol Nutrition 0.000 claims description 17
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 17
- 229960002675 xylitol Drugs 0.000 claims description 17
- 238000005516 engineering process Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 235000020429 malt syrup Nutrition 0.000 claims description 4
- 238000005498 polishing Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- 244000020518 Carthamus tinctorius Species 0.000 claims description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 2
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 2
- 240000005385 Jasminum sambac Species 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 244000242564 Osmanthus fragrans Species 0.000 claims description 2
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 2
- 240000004371 Panax ginseng Species 0.000 claims description 2
- 235000002789 Panax ginseng Nutrition 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 238000007664 blowing Methods 0.000 claims description 2
- 238000005266 casting Methods 0.000 claims description 2
- 235000008434 ginseng Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 230000001932 seasonal effect Effects 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 239000002932 luster Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 210000000214 mouth Anatomy 0.000 description 3
- 208000002925 dental caries Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
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- Confectionery (AREA)
Abstract
The invention provides a process for preparing soft sweets added with xylose and cellared fresh flower petals. In the process, water, sodium hexametaphosphate solution, the xylose, maltose pulp, the cellared fresh flower petals and citric acid solution are added into pectin serving as a main raw material according to a proportion to obtain the soft sweets. In the soft sweets prepared by the process, the problem of decayed teeth caused by the sweets in the prior art is solved by adding the xylose, and the taste, mouthfeel, color and luster of the soft sweets are improved greatly by adding the fresh flower petals.
Description
Technical field
The present invention relates to a kind of soft sweets preparation technology who adds xylitol and cellar for storing things system fresh flower petal.
Background technology
Low-yield candy has become current international candy consumption of market focus and developing focus.Market potential is huge, and the trend that substitutes traditional sucrose candy is arranged.It is matrix that low-yield candy mainly adopts xylitol.
Have much at the soft sweets of selling on the market at present, be mostly the colored flavor type soft sweets that interpolation pigment and essence are processed, all do not have the effect of healthy mouth, also do not have the soft sweets that add xylitol and natural cellar for storing things system petal on the market.
The effect of xylitol: sweetener; Improve liver function; Preventing caries function; Weight losing function.Xylitol is difficult for being utilized by the fermentation of the streptococcus mutant body in the oral cavity, has suppressed the growth of bacterium in the oral cavity, has prevented energy breeding and the harmful acid of generation in the food, has effectively prevented the generation that the tooth dental caries become.
Summary of the invention
The object of the present invention is to provide a kind of soft sweets preparation technology who adds xylitol and cellar for storing things system fresh flower petal; The soft sweets that obtain with this prepared; Overcome the problem of eating sugar fearness carious tooth that prior art exists through adding xylitol, and through adding taste, mouthfeel and the color and luster that the fresh flower petal has improved soft sweets greatly.
The present invention realizes through following technical scheme:
A kind of soft sweets preparation technology who adds xylitol and cellar for storing things system fresh flower petal is a primary raw material with pectin, it is characterized in that step is following by the feedstock production of following mass parts:
20-40g water), xylitol 15-20, pectin syrup 25-35, malt syrup 20-25, cellar for storing things system fresh flower petal 6-10, (proportioning is the 1-2g citric acid to citric acid solution 0.06-0.08: 3-5g water) (1), get the raw materials ready: (proportioning is the 1-3g calgon: for water 25-30, sodium hexametaphosphate solution 0.5-0.8;
(2), cellar for storing things system fresh flower petal: pluck the fresh flower before 12 of early mornings, air-dryly reach below 20% to moisture content, the fresh flower silk is cut in sterilization; By mass parts fresh flower silk 35-45, brown sugar 35-50, honey 30-35, cooking wine 0.1-0.2; Water 8-10, brown sugar and water are brewed into the syrup that concentration is 80 degree, add honey, cooking wine in the syrup, stir; Add the fresh flower silk again, mixing and stirring is with a watt cylinder cellar for storing things system, and a watt cylinder is put into basement, seals storage and is not less than 6 months;
(3), set by step 1) ratio, heat after in water, adding sodium hexametaphosphate solution, add pectin syrup and xylitol earlier; Be heated to 90 when spending, add malt syrup again, continue heating 8-12 minute; To temperature 95-100 degree, put into the cellar for storing things system fresh flower petal of a step, stir after 1-2 minute; Put into citric acid solution, stirring to be shaped or to get into the casting machine shaping through manual funnel obtains basic fondant; Get into drying shed, be controlled at the 40-60 degree according to seasonal temperature and be advisable, be 14-16 hour drying time, moisture Control between 6-8, promptly desirable film, over-blowing powder machine blows powder, gets into polishing machine again, can obtain finished product after the polishing.
Above-mentioned fresh flower is selected edible rose, sweet osmanthus, Jasmine, lily, chrysanthemum, honeysuckle, safflower, Western flower of Panax ginseng etc. for use.
Cellar for storing things system fresh flower petal can improve soft sweets color and luster, taste, mouthfeel, in 100% transparent pectin, increases aesthetic feeling; Do not add any essence, pigment and hydrogenated oil and fat, promptly can utilize its original color and luster and fragrance to reach soft sweets original flavor nature, the more lasting purpose of lasting through adding cellar for storing things system petal.The present invention is fit to modern's healthy consumption theory.
Claims (4)
1. one kind is added xylitol and the soft sweets preparation technology who stores system fresh flower petal, it is characterized in that step is following by the feedstock production of following mass parts:
(1), gets the raw materials ready: water 25-30, sodium hexametaphosphate solution 0.5-0.8, xylitol 15-20, pectin syrup 25-35, malt syrup 20-25, cellar for storing things system fresh flower petal 6-10, citric acid solution 0.06-0.08;
(2), cellar for storing things system fresh flower petal: pluck the fresh flower before 12 of early mornings, air-dryly reach below 20% sterilization to moisture content; Be cut into the fresh flower silk, get fresh flower silk 35-45, brown sugar 35-50, honey 30-35, cooking wine 0.1-0.2 and water 8-10, brown sugar and water are brewed into the syrup that concentration is 80 degree by mass parts; Add honey, cooking wine in the syrup, stir, add the fresh flower silk again; Mixing and stirring is with a watt cylinder cellar for storing things system, and a watt cylinder is put into basement, seals storage and is not less than 6 months;
(3), set by step 1) ratio, heat after adding sodium hexametaphosphate solution in the water, add pectin syrup and xylitol earlier; Be heated to 90 when spending, add malt syrup again, continue heating 8-12 minute; To temperature 95-100 degree, add the cellar for storing things system fresh flower petal that a last step makes, stir after 1-2 minute; Put into citric acid solution, stirring to be shaped or to get into the casting machine shaping through manual funnel obtains basic fondant; Send into drying shed, be controlled at the 40-60 degree according to seasonal temperature, be 14-16 hour drying time, controls moisture between 6-8, promptly desirable film, and over-blowing powder machine blows powder, gets into polishing machine again, obtains finished product after the polishing.
2. the soft sweets preparation technology of interpolation xylitol according to claim 1 and cellar for storing things system fresh flower petal is characterized in that said fresh flower selects edible rose, sweet osmanthus, Jasmine, lily, chrysanthemum, honeysuckle, safflower or Western flower of Panax ginseng for use.
3. the soft sweets preparation technology of interpolation xylitol according to claim 1 and cellar for storing things system fresh flower petal is characterized in that said sodium hexametaphosphate solution proportioning is 1-3g calgon, 20-40g water.
4. the soft sweets preparation technology of interpolation xylitol according to claim 1 and cellar for storing things system fresh flower petal is characterized in that said citric acid solution proportioning is 1-2g citric acid, 3-5g water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101695080A CN102326656B (en) | 2011-06-22 | 2011-06-22 | Process for preparing soft sweets added with xylose and cellared fresh flower petals |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101695080A CN102326656B (en) | 2011-06-22 | 2011-06-22 | Process for preparing soft sweets added with xylose and cellared fresh flower petals |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102326656A true CN102326656A (en) | 2012-01-25 |
| CN102326656B CN102326656B (en) | 2012-11-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101695080A Active CN102326656B (en) | 2011-06-22 | 2011-06-22 | Process for preparing soft sweets added with xylose and cellared fresh flower petals |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102326656B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053438A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Rose soft sweet and preparation method thereof |
| CN106360178A (en) * | 2016-08-31 | 2017-02-01 | 云南玖香鲜花生物科技股份有限公司 | Fresh flower petal juice and making method thereof |
| CN107333965A (en) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | A kind of petal gel soft candy and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN101664095A (en) * | 2009-09-27 | 2010-03-10 | 章裕兵 | Edible and medicinal sugar-free healthy candy prepared by natural plant extract |
-
2011
- 2011-06-22 CN CN2011101695080A patent/CN102326656B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN101536723A (en) * | 2009-04-28 | 2009-09-23 | 济南天源玫瑰制品开发有限公司 | Instant rose and preparation method thereof |
| CN101664095A (en) * | 2009-09-27 | 2010-03-10 | 章裕兵 | Edible and medicinal sugar-free healthy candy prepared by natural plant extract |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053438A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Rose soft sweet and preparation method thereof |
| CN106360178A (en) * | 2016-08-31 | 2017-02-01 | 云南玖香鲜花生物科技股份有限公司 | Fresh flower petal juice and making method thereof |
| CN107333965A (en) * | 2017-07-04 | 2017-11-10 | 深圳市阿麦斯糖果有限公司 | A kind of petal gel soft candy and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102326656B (en) | 2012-11-14 |
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| 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 | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20120125 Assignee: Yunnan Tonghai Sibeijia Food Co., Ltd. Assignor: Pu Ji Contract record no.: 2016530000016 Denomination of invention: Process for preparing soft sweets added with xylose and cellared fresh flower petals Granted publication date: 20121114 License type: Exclusive License Record date: 20160905 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| C41 | Transfer of patent application or patent right or utility model | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20160926 Address after: 652701, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee after: Yunnan Tonghai Sibeijia Food Co., Ltd. Address before: 652700, Yunnan City, Yuxi Province Song Yun County, Shun Pui Pui Food Co., Ltd. Patentee before: Pu Ji |