CN103005124A - Toffee syrup and preparation method of same - Google Patents
Toffee syrup and preparation method of same Download PDFInfo
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- CN103005124A CN103005124A CN2012104630576A CN201210463057A CN103005124A CN 103005124 A CN103005124 A CN 103005124A CN 2012104630576 A CN2012104630576 A CN 2012104630576A CN 201210463057 A CN201210463057 A CN 201210463057A CN 103005124 A CN103005124 A CN 103005124A
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Abstract
The invention discloses toffee syrup and a preparation method of the same. The toffee syrup consists of the following raw materials in parts by weight: 48-51 parts of high fructose syrup, 38-42 parts of glucose syrup, 18-22 parts of white sugar, 3-6 parts of shortening, 8-12 parts of palm oil, 0.8-1 part of lecithin, an appropriate amount of salt, 0.1-0.3 part of monostearin, 4-6 parts of whey powder, 8-12 parts of condensed milk, 8-12 parts of tiramisu powder, 0.1-0.15 part of ethyl maltol, 0.2-0.4 part of toffee essence, 10-20 parts of water, 0.8-1 part of sugarcane top, 0.8-1 part of litsea coreana and 0.8-1 part of hulless oat. On the basis of keeping the color and the taste of the traditional syrup, traditional Chinese medicine materials such as the sugarcane top and the litsea coreana are added, so that the toffee syrup can play an excellent health care efficacy; the added hulless oat contains high protein and low sugar, thus being excellent food for diabetes patients; linoleic acid with high content in fat can be used for reducing cholesterol accumulation in heart and blood vessels as well as lowering the blood fat; and the remarkable reduction of cholesterol, B lipoprotein, triglyceride and body weight can be shown clinically after a patient suffering from the atherosclerotic coronary disease eat 100g of hulless oat every day, and the hulless oat also has the same obviously curative effect on secondary hyperlipidemia caused by liver and kidney pathological changes, diabetes and the like.
Description
Technical field
The present invention relates generally to a kind of syrup and preparation method thereof, relates in particular to a kind of taffy slurry and preparation method thereof.
Background technology
Syrup is by boiling or other technologies are made, the solution of sugar thickness, that contain high concentration.The raw material of making syrup can be syrup, sugar-cane juice, fruit juice or other plant juice etc.Because the syrup sugar content is very high, it does not need to refrigerate yet and can preserve the long time under sealing state, syrup can be used for beverages or cook sweet food, appearance along with various syrup kinds, people not only take notice of taste and the quality of syrup, and also its health care being worth has had further requirement.Therefore the syrup of producing a kind of high health care is extremely urgent.
Summary of the invention
The object of the invention just provides a kind of taffy slurry and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of taffy slurry, it is comprised of the raw material of following weight parts:
HFCS 48-51, glucose syrup 38-42, white sugar 18-22, shortening 3-6, brown oily 8-12, lecithin 0.8-1, salt are an amount of, monoglyceride 0.1-0.3, whey powder 4-6, condensed milk 8-12, lift the powder 8-12 of rice Soviet Union, an ethyl maltol 0.1-0.15, too prince wife's essence 0.2-0.4, water 10-20, sugarcane top 0.8-1, Laoyin tea 0.8-1, naked oats 0.8-1.
A kind of preparation method of taffy slurry may further comprise the steps:
(1) HFCS, glucose syrup, white sugar, the water with above-mentioned weight portion mixes to abundant dissolving;
(2) add again above-mentioned weight portion shortening, palm fibre oil, lecithin, salt, monoglyceride, whey powder, condensed milk, lift the rice powder of reviving, stir;
(3) sugarcane top, Laoyin tea, the naked oats with above-mentioned weight portion mix grinding, add above-mentioned mixed liquor, stir;
(4) temperature that in 15-20 minute, raises slowly, when temperature reaches 115-120 ℃, heated at constant temperature 3-5 minute, discharging, normal temperature cooling 5-6 minute adds the ethyl maltol of above-mentioned weight portion, prince wife's essence too, stirs, and namely gets described taffy slurry.
Advantage of the present invention is:
The taffy slurry that the present invention produces is at the color and luster that has kept traditional syrup, on the basis of taste, also added the sugarcane top that is of value to health, Laoyin tea, Deng the Chinese medicine composition, played good health-care efficacy, the naked oats that add contain high-protein low-sugar, diabetes patient's fabulous food, more linoleic acid can reduce the accumulation of cholesterol in cardiovascular in the fat, grand blood fat, to the atherosclerotic coronary disease, behind the day feed 100 gram naked oats sheets, as seen clinical, cholesterol, B lipoprotein, triglyceride and body weight all obviously reduce, for because of liver, ephrosis becomes, the Secondary cases hyperlipemia that diabetes etc. cause also has same obvious curative effects.
The specific embodiment
Embodiment 1
A kind of taffy slurry, it is comprised of the raw material of following weight parts:
HFCS 51, glucose syrup 42, white sugar 22, shortening 6, palm fibre oil 12, lecithin 0.8, salt are an amount of, monoglyceride 0.3, whey powder 6, condensed milk 12, lift a rice Soviet Union powder 12, ethyl maltol 0.15, too prince wife's essence 0.4, water 20, sugarcane top 1, Laoyin tea 1, naked oats 1.
A kind of preparation method of taffy slurry may further comprise the steps:
(1) HFCS, glucose syrup, white sugar, the water with above-mentioned weight portion mixes to abundant dissolving;
(2) add again above-mentioned weight portion shortening, palm fibre oil, lecithin, salt, monoglyceride, whey powder, condensed milk, lift the rice powder of reviving, stir;
(3) sugarcane top, Laoyin tea, the naked oats with above-mentioned weight portion mix grinding, add above-mentioned mixed liquor, stir;
(4) temperature that in 20 minutes, raises slowly, when temperature reaches 120 ℃, heated at constant temperature 3-5 minute, discharging, normal temperature cooling 6 minutes adds the ethyl maltol of above-mentioned weight portion, prince wife's essence too, stirs, and namely gets described taffy slurry.
Claims (2)
1. a taffy is starched, and it is characterized in that it is comprised of the raw material of following weight parts:
HFCS 48-51, glucose syrup 38-42, white sugar 18-22, shortening 3-6, brown oily 8-12, lecithin 0.8-1, salt are an amount of, monoglyceride 0.1-0.3, whey powder 4-6, condensed milk 8-12, lift the powder 8-12 of rice Soviet Union, an ethyl maltol 0.1-0.15, too prince wife's essence 0.2-0.4, water 10-20, sugarcane top 0.8-1, Laoyin tea 0.8-1, naked oats 0.8-1.
2. the preparation method of a taffy as claimed in claim 1 slurry is characterized in that may further comprise the steps:
(1) HFCS, glucose syrup, white sugar, the water with above-mentioned weight portion mixes to abundant dissolving;
(2) add again above-mentioned weight portion shortening, palm fibre oil, lecithin, salt, monoglyceride, whey powder, condensed milk, lift the rice powder of reviving, stir;
(3) sugarcane top, Laoyin tea, the naked oats with above-mentioned weight portion mix grinding, add above-mentioned mixed liquor, stir;
(4) temperature that in 15-20 minute, raises slowly, when temperature reaches 115-120 ℃, heated at constant temperature 3-5 minute, discharging, normal temperature cooling 5-6 minute adds the ethyl maltol of above-mentioned weight portion, prince wife's essence too, stirs, and namely gets described taffy slurry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463057.6A CN103005124B (en) | 2012-11-16 | 2012-11-16 | Toffee syrup and preparation method of same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210463057.6A CN103005124B (en) | 2012-11-16 | 2012-11-16 | Toffee syrup and preparation method of same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103005124A true CN103005124A (en) | 2013-04-03 |
| CN103005124B CN103005124B (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210463057.6A Expired - Fee Related CN103005124B (en) | 2012-11-16 | 2012-11-16 | Toffee syrup and preparation method of same |
Country Status (1)
| Country | Link |
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| CN (1) | CN103005124B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341283A (en) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN109892459A (en) * | 2019-03-14 | 2019-06-18 | 浙江百强乳业有限公司 | Too prince wife's lactose manufacture craft |
Citations (5)
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| CN1961726A (en) * | 2005-11-07 | 2007-05-16 | 卡夫食品集团公司 | Low-calorie whole grain cereal bar |
| CN101606569A (en) * | 2009-07-24 | 2009-12-23 | 李念球 | Plant fiber chewing gum and preparation method thereof |
| CN101982085A (en) * | 2010-09-08 | 2011-03-02 | 合肥工业大学 | Tooth-care soft candy and preparation method thereof |
| WO2011044557A2 (en) * | 2009-10-09 | 2011-04-14 | Rich Products Corporation | Low fat whippable emulsions with dietary fibers |
| CN102422965A (en) * | 2011-12-28 | 2012-04-25 | 津市市中意糖果有限公司 | Toffee rich in peanut protein and production method thereof |
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2012
- 2012-11-16 CN CN201210463057.6A patent/CN103005124B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961726A (en) * | 2005-11-07 | 2007-05-16 | 卡夫食品集团公司 | Low-calorie whole grain cereal bar |
| CN101606569A (en) * | 2009-07-24 | 2009-12-23 | 李念球 | Plant fiber chewing gum and preparation method thereof |
| WO2011044557A2 (en) * | 2009-10-09 | 2011-04-14 | Rich Products Corporation | Low fat whippable emulsions with dietary fibers |
| CN101982085A (en) * | 2010-09-08 | 2011-03-02 | 合肥工业大学 | Tooth-care soft candy and preparation method thereof |
| CN102422965A (en) * | 2011-12-28 | 2012-04-25 | 津市市中意糖果有限公司 | Toffee rich in peanut protein and production method thereof |
Non-Patent Citations (1)
| Title |
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| 张文玉等: "《糖类制品（下）436例》", 30 April 2003 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341283A (en) * | 2015-09-30 | 2016-02-24 | 郑州荣利达生物科技有限公司 | Toffee sauce, preparation method thereof, honeycomb sugar containing toffee sauce, and preparation method of honeycomb sugar containing toffee sauce |
| CN106605746A (en) * | 2015-10-23 | 2017-05-03 | 内蒙古伊利实业集团股份有限公司 | Puffed honey toffee for cold drink, preparation method thereof and cold drink containing puffed honey toffee |
| CN109892459A (en) * | 2019-03-14 | 2019-06-18 | 浙江百强乳业有限公司 | Too prince wife's lactose manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103005124B (en) | 2014-03-26 |
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Denomination of invention: Toffee syrup and preparation method of same Effective date of registration: 20150623 Granted publication date: 20140326 Pledgee: Fuyang Huai Huai rural commercial bank, Limited by Share Ltd, Wenfeng branch Pledgor: Anhui Maichuan Food Technology Co., Ltd. Registration number: 2015340000010 |
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Granted publication date: 20140326 Termination date: 20181116 |
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