CN103518933A - 一种红豆山楂糖 - Google Patents
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Abstract
一种红豆山楂糖，由以下重量份原料组成：蔗糖220-230、麦芽糖120-140、食用明胶8-9、红豆35-40、扁豆20-30、牛奶45-50、酸梅汁20-30、鲜山楂45-50、薄荷汁40-50、木糖醇20-30、小麦胚芽6-7、灰树花5-6、丁香4-5、金银花4-5等；本发明的一种红豆山楂糕，营养丰富，口感好，添加山楂、猴头菇，能够调理肠胃，助消化，以及小麦胚芽、灰树花等提取物的添加，赋予了本发明的山楂糕的特殊的保健功效，有益于人体健康。
Description
技术领域
本发明主要涉及食品及其制备方法技术领域，尤其涉及一种红豆山楂糖。
背景技术
食品、饮料是人们消耗最快的消费品，食品、饮料关系到人们的身体健康，现在市场上的副食品越来越多，但是大多数的副食品只是能解决人们基本需求，人们的生活水平在不断的提高，对副食品的营养要求也越来越高。
发明内容
本发明为了弥补已有技术的缺陷，提供一种红豆山楂糖的制备方法。
本发明是通过以下技术方案实现的：一种红豆山楂糖，由以下重量份原料组成：蔗糖220-230、麦芽糖120-140、食用明胶8-9、红豆35-40、扁豆20-30、牛奶45-50、酸梅汁20-30、鲜山楂45-50、薄荷汁40-50、木糖醇20-30、小麦胚芽6-7、灰树花5-6、丁香4-5、金银花4-5、油菜花5-6、茯苓6-7、三七5-6、灯芯草5-6、木兰皮4-5、水适量、银耳粉20-25、猴头菇粉15-20。
一种红豆山楂糖的制备方法，包括以下步骤：
（1）将红豆、扁豆洗净，至于锅中，加入牛奶、酸梅汁，煮至豆熟，将锅中所有物料取出，打成浆汁，将浆汁喷雾干燥，得到豆粉；
（2）将鲜山楂洗净，去核后，做成粒状，至于容器中，加入薄荷汁、木糖醇，密封腌制5-7天，将山楂取出；
（3）将小麦胚芽、灰树花、丁香、金银花、油菜花、茯苓、三七、灯芯草、木兰皮用5-10倍量的水提取，将提取液喷雾干燥，得到中药粉；
（4）将蔗糖、麦芽糖、食用明胶放入耐高温容器中，加热至糖体融化，加入山楂粒、所有的粉体，搅拌均匀，做成糖即可。
本发明的优点是：本发明的一种红豆山楂糕，营养丰富，口感好，添加山楂、猴头菇，能够调理肠胃，助消化，以及小麦胚芽、灰树花等提取物的添加，赋予了本发明的山楂糕的特殊的保健功效，有益于人体健康。
具体实施方式
一种红豆山楂糖，由以下重量份（Kg）原料组成：蔗糖220、麦芽糖120、食用明胶8、红豆35、扁豆20、牛奶45、酸梅汁20、鲜山楂45、薄荷汁40、木糖醇20、小麦胚芽6、灰树花5、丁香4、金银花4、油菜花5、茯苓6、三七5、灯芯草5、木兰皮4、水适量、银耳粉20、猴头菇粉15。
一种红豆山楂糖的制备方法，包括以下步骤：
（1）将红豆、扁豆洗净，至于锅中，加入牛奶、酸梅汁，煮至豆熟，将锅中所有物料取出，打成浆汁，将浆汁喷雾干燥，得到豆粉；
（2）将鲜山楂洗净，去核后，做成粒状，至于容器中，加入薄荷汁、木糖醇，密封腌制5天，将山楂取出；
（3）将小麦胚芽、灰树花、丁香、金银花、油菜花、茯苓、三七、灯芯草、木兰皮用5倍量的水提取，将提取液喷雾干燥，得到中药粉；
（4）将蔗糖、麦芽糖、食用明胶放入耐高温容器中，加热至糖体融化，加入山楂粒、所有的粉体，搅拌均匀，做成糖即可。
Claims (2)
1.一种红豆山楂糖，其特征在于，由以下重量份原料组成：蔗糖220-230、麦芽糖120-140、食用明胶8-9、红豆35-40、扁豆20-30、牛奶45-50、酸梅汁20-30、鲜山楂45-50、薄荷汁40-50、木糖醇20-30、小麦胚芽6-7、灰树花5-6、丁香4-5、金银花4-5、油菜花5-6、茯苓6-7、三七5-6、灯芯草5-6、木兰皮4-5、水适量、银耳粉20-25、猴头菇粉15-20。
2.如权利要求1所述的一种红豆山楂糖的制备方法，其特征在于，包括以下步骤：
（1）将红豆、扁豆洗净，至于锅中，加入牛奶、酸梅汁，煮至豆熟，将锅中所有物料取出，打成浆汁，将浆汁喷雾干燥，得到豆粉；
（2）将鲜山楂洗净，去核后，做成粒状，至于容器中，加入薄荷汁、木糖醇，密封腌制5-7天，将山楂取出；
（3）将小麦胚芽、灰树花、丁香、金银花、油菜花、茯苓、三七、灯芯草、木兰皮用5-10倍量的水提取，将提取液喷雾干燥，得到中药粉；
（4）将蔗糖、麦芽糖、食用明胶放入耐高温容器中，加热至糖体融化，加入山楂粒、所有的粉体，搅拌均匀，做成糖即可。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104106723A (zh) * | 2014-07-24 | 2014-10-22 | 林旭虹 | 一种桑叶山楂糕及其制备方法 |
| CN104982629A (zh) * | 2015-08-08 | 2015-10-21 | 蚌埠市老顽童食品厂 | 一种润肺止咳水果糖 |
| CN105124087A (zh) * | 2014-05-29 | 2015-12-09 | 福建好来屋食品工业有限公司 | 无糖山楂凝胶糖果及其制备方法 |
| CN105394637A (zh) * | 2015-11-13 | 2016-03-16 | 江苏福坊斋食品有限公司 | 玛卡虫草黑枸杞茯苓保健山楂糕及其制备工艺 |
| CN105558226A (zh) * | 2014-10-28 | 2016-05-11 | 黄武 | 一种蓝莓红豆糖及其制作方法 |
| CN107736470A (zh) * | 2017-09-28 | 2018-02-27 | 广西靖西梁鹏食品有限公司 | 一种山楂膏的配方及其加工方法 |
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| CN1723788A (zh) * | 2004-07-19 | 2006-01-25 | 索培豪 | 四季果蔬粮糖葫芦的制作方法 |
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| CN102172270B (zh) * | 2011-03-30 | 2013-02-13 | 广州智享生物科技有限公司 | 一种调理保健胃肠的多糖冲剂及其制备方法 |
| CN102273539A (zh) * | 2011-08-25 | 2011-12-14 | 华侨大学 | 一种山楂糖及其制作方法 |
| CN102823709A (zh) * | 2012-09-22 | 2012-12-19 | 徐州绿之野生物食品有限公司 | 一种以黑银杏果仁为糖基的软糖的制作方法 |
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Patent Citations (1)
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| CN1723788A (zh) * | 2004-07-19 | 2006-01-25 | 索培豪 | 四季果蔬粮糖葫芦的制作方法 |
Non-Patent Citations (3)
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| 周建华；等: "含中药成分软糖的研制", 《食品工业》, no. 5, 31 December 2010 (2010-12-31), pages 54 - 55 * |
| 张莲姬；等: "营养保健型荠菜山楂软糖的研制", 《食品研究与开发》, vol. 28, no. 7, 31 December 2007 (2007-12-31), pages 82 - 86 * |
| 童红梅: "轻糖胡萝卜豆奶软糖生产工艺", 《中国农村科技》, no. 9, 31 December 1999 (1999-12-31), pages 36 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105124087A (zh) * | 2014-05-29 | 2015-12-09 | 福建好来屋食品工业有限公司 | 无糖山楂凝胶糖果及其制备方法 |
| CN104106723A (zh) * | 2014-07-24 | 2014-10-22 | 林旭虹 | 一种桑叶山楂糕及其制备方法 |
| CN105558226A (zh) * | 2014-10-28 | 2016-05-11 | 黄武 | 一种蓝莓红豆糖及其制作方法 |
| CN104982629A (zh) * | 2015-08-08 | 2015-10-21 | 蚌埠市老顽童食品厂 | 一种润肺止咳水果糖 |
| CN105394637A (zh) * | 2015-11-13 | 2016-03-16 | 江苏福坊斋食品有限公司 | 玛卡虫草黑枸杞茯苓保健山楂糕及其制备工艺 |
| CN107736470A (zh) * | 2017-09-28 | 2018-02-27 | 广西靖西梁鹏食品有限公司 | 一种山楂膏的配方及其加工方法 |
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Inventor after: Liu Fei Inventor after: Zeng Xianping Inventor after: Fan Jiangyan Inventor after: Gao Honghong Inventor after: Li Yingjun Inventor after: Zhang Xiaoguang Inventor before: Chen Xingai |
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