CN103652227A - Anti-impotence hard candy with penis cervi and pilose antler and preparation method thereof - Google Patents
Anti-impotence hard candy with penis cervi and pilose antler and preparation method thereof Download PDFInfo
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- CN103652227A CN103652227A CN201310586901.9A CN201310586901A CN103652227A CN 103652227 A CN103652227 A CN 103652227A CN 201310586901 A CN201310586901 A CN 201310586901A CN 103652227 A CN103652227 A CN 103652227A
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Abstract
The invention discloses an anti-impotence hard candy with penis cervi and pilose antler and a preparation method of the hard candy. The anti-impotence hard candy with the penis cervi and the pilose antler comprises the following raw materials in parts by weight: 5-15 parts of penis cervi, 6-10 parts of pilose antler, 5-15 parts of colla corii asini, 6-10 parts of centipede, 2-6 parts of Chinese angelica, 5-15 parts of white paeony root, 5-15 parts of liquorice, 5-15 parts of radices trichosanthis, 50-150 parts of rock candy, 0.05-0.15 part of glucose and 0.05-0.15 part of essence. According to the invention, the anti-impotence hard candy with the penis cervi and the pilose antler prepared has high edibility, can strengthen the waist and the kidney, nourish blood and tonify the yin, and is applicable to impotence, spermatorrhea and the like.
Description
Technical field
The present invention relates to a kind of formula and preparation method of health food, specifically fine and soft hard candy of a kind of impotence deer whip and preparation method thereof.
Background technology
Common hard candy and preparation method thereof:
Hard candy is the candy forming through high temperature infusion.Dry solids content is very high, about more than 97%.Sugar body is hard and crisp, therefore be called hard candy.Belong to amorphous non-crystal structure.Proportion between 1.4～1.5, content of reducing sugar scope 10～18%.Entrance dissolves slowly, resistance to chewing, and that sugared body has is transparent, translucent and opaque, also has and is drawn into mercerising shape.
The classification of hard candy has fruity type, creamy taste type, cooling taste type and control is white, sand cutting and decoration firing hard candy etc.It is identical with color, the shape of this kind of fruit for fruity type hard candy, requiring.
The composition hard candy of hard candy consists of carbohydrate and two kinds of bases of flavouring colour-regulating material.
1. carbohydrate: it comprises two monose, the carbohydrate such as high sugar and dextrin.The composition of all kinds of sugar in hard candy is constructed as follows: sucrose 80～50%, reducing sugar 10～20%, the high sugar 10～30% of dextrin.
2. flavoring: seasoning material used in hard candy comprises two parts: the one, the hard candy of fruity type, their seasoning materials used have spices, essence and organic acid.It would be desirable natural perfume material, not only fragrance alcohol and, and nontoxic.Compound essence is to be formed by the various aromatic modulation such as ester class, aldehydes, ketone, alcohols, acids, alkene terpene.Fragrance is strong, adds the excessive food hygiene of hindering, and addition must not surpass limiting the quantity of of food hygienic standard.Citric acid is the main organic acid of seasoning in candy.In addition, also can use tartaric acid, lactic acid or malic acid.Seasoning material plays an important role on the local flavor that forms hard candy.The another kind of seasoning material of hard candy is to use wholefood.As dairy produce, cocoa products, tealeaves, the extract of malt and milk and kernel etc.After interpolation, not only improved the local flavor of hard candy, and changed structure and the state of hard candy, made the other tool style of hard candy.
3. tinter: the hard candy material used of mixing colours has natural colorant and synthetic food color.In candy, advocate and use natural colorant, because its edible safety is very high.When using synthetic food color, must strictly observe limiting the quantity of of food hygienic standard defined.
When design and production hard candy, no matter sugared body itself and packaging material all should meet this kind of due color of candy, shape requirement.
Production principle: a granule sugar is the crystalline solid being formed by a lot of sucrose molecule proper alignment.When adding water-solubleization, sucrose molecule just disperses and separates soluble in water.While heating infusion under acid condition, part sucrose molecule is hydrolyzed and becomes invert sugar, together with the starch syrup adding, after concentrated, has just formed candy batch, the non-crystal structure that candy batch is comprised of mixtures such as sucrose, invert sugar, dextrin and maltose.
The feature of non-crystal structure candy batch is unstable, and they have the characteristic that changes gradually crystal into, and this is sand return.In order to keep the non-crystal relative stability of candy batch, just need to add resistive connection eutectic substance.The kind of resistive connection eutectic substance is a lot, as colloidal substance, dextrin, reduced sugar and some salt, but the resistive connection eutectic substance often adopting in candy is produced is the mixture of dextrin and reduced sugar---be starch syrup, to improve solubility and the viscosity of sugar juice, limit the sand return that sucrose molecule rearranges and rise.In addition, also can in sucrose solution, add invert sugar that transforming agent produces through infusion as resistive connection eutectic substance to manufacture candy.
Another characteristic of non-crystal structure candy batch is there is no fixing freezing point.When falling toward cooling bench after enduring well-done massecuite, along with temperature reduces, the increase of massecuite viscosity, the massecuite that was originally flow-like just becomes and has plastic candy batch, finally becomes solid.That is to say, by liquid massecuite, become many solids candy batch to have a very wide temperature range, have a fixing freezing point.This is also the general character that AMAT has.In candy is produced, be exactly to utilize this characteristic, with flavoring, turn the operations such as mixing, cooling, tie rod and moulding.Candy batch not fixedly this characteristic of freezing point be the theoretical foundation of working out candy production operation rules.
Preparation method:
1. prepare burden: dry substance balance and the two kinds of equilibrium relations of reducing material balance that in batching, will determine material.The summation of each material dry substance adding in batching should equal the summation that dry substance in finished product adds the dry substance of loss in process of production.In order to obtain better techno-economic effect, just need to improve constantly technology level, to reduce loss in production process, improve yield rate.The weight in wet base of each material take advantage of each material dry substance percentage composition and, the dry substance gross weight that must feed intake.The dry substance gross weight that the gross weight of finished product takes advantage of the dry substance percentage composition of finished product to get product.In batching, the summation of each material dry substance deducts the dry substance weight in finished product, obtains dry substance loss in process of production.Moisture in each material and finished product or dry substance data can be tried to achieve by the analysis in laboratory.Reduced sugar in finished product has two sources: the one, add the reduced sugar of material; The 2nd, the reduced sugar producing in changing sugar and sugar cook process.The summation of these two kinds of reduced sugars is the reduced sugar in finished product.Reduced sugar in material can be by the analysis in laboratory and common bluebeard obtains data; The reduced sugar amount producing in production process must be determined according to the acidity of the experience of our factory and starch syrup.
2. change sugar: changing sugared object is with appropriate water, granulated sugar crystal fully to be melted.Otherwise, during along with sugar cook, sugar concentration constantly increases, the granulated sugar crystal not melting will become crystal in oversaturated sugar juice makes the sand return of liquid glucose large area, and particularly serious when machinery or pipeline friction, this situation especially easily occurs on vacuum sugar cooker or iron plate.For granulated sugar crystal is fully melted, just need to add a certain amount of water, but add hypervolia, certainly will extend the sugar cook time, increase content of reducing sugar, heighten the color and consume the energy.Therefore to changing sugared requirement, be: add appropriate water, at short notice granulated sugar can be melted completely.For reaching this object, require by hot water and the sugared temperature of raisingization, to reduce amount of water and to shorten the sugar cook time.From the solubility of sucrose, under the temperature of 90 ℃, only the water of need 20% just can the sugared task of completing.But in actual production, it is inadequate only depending on this gross data.Rule of thumb generally need to add the water of dry substance total amount 30%.Comprising the moisture in wet stock.
3. stir off: the object of sugar cook is that moisture unnecessary in liquid glucose is removed, make liquid glucose concentrated.Want the attached moisture falling in liquid glucose more much more difficult than the moisture of removing in other food, this is due to the raising along with sugar concentration, and the viscosity of liquid glucose is increasing, more to the later stage, more difficult the removing of moisture in dense liquid glucose, adopts conventional method, is difficult to remove moisture unnecessary in massecuite.In addition, the evaporation of moisture in liquid glucose and concentrated requirement are completed in continual laser heating process.So just need to pass through high temperature infusion.Different according to sugar cook equipment, can be divided into normal pressure sugar cook, continous vacuum sugar cook and continous vacuum film and stir off.
(1) normal pressure is stirred off: normal pressure is stirred off and at normal atmosphere, depressed sugar cook exactly, also claims naked light to stir off or the sugar cook of opening pot.Along with sugared concentration increases, its elevation of boiling point.While being 94.9% as sucrose solution concentration, its boiling point is 130 ℃.When concentration is 98%, its boiling point is served the people 160 ℃.Therefore, wanting common bluebeard, to obtain moisture be 2% hard candy, just need to endure to 160 ℃ and take the dish out of the pot.While starting when stirring off, the foam of syrup breaks greatly and easily, and along with infusion is carried out, concentration improves gradually, and foam diminishes gradually, beats slowly simultaneously.Along with temperature further improves, concentration increases, and viscosity improves, and surfactant foam is less, beats slower; Liquid glucose changes into isabelline by light yellow, golden yellow.At this moment desirable a small amount of massecuite splashes in cold water, as formed immediately hard bead, chews embrittlement, just arrived sugar cook terminal.Can certainly insert thermometer to control out pot temperature.The acidity of liquid glucose is larger, endures Wen Yuegao, and the time of infusion is longer, the growing amount of reduced sugar, and catabolite and colourity etc. are also higher.For common bluebeard obtains desirable product, in stirring off with normal pressure, should control this three conditions.
(2) continous vacuum is stirred off: the advantage of vacuum sugar boiling is to utilize vacuum to reduce the boiling point of liquid glucose, evaporates at low temperatures many moisture, avoids sugar at high temperature to decompose variable color, to improve the quality of products and to shorten the sugar cook time, enhances productivity.Continous vacuum is endured device and mainly heating, evaporation and Vacuum Concentration three parts, is consisted of.The main part of heating part is serpentine heating pipe, and liquid glucose is heated to 140 ℃ of left and right by serpentine heating pipe at the utmost point in the short time, and concentration approaches 96%.Then enter vaporization chamber, get rid of the indirect steam in liquid glucose; Liquid glucose enters Vacuum Concentration chamber afterwards, more than vacuum keep 700 millimetress of mercury, then removes a small amount of moisture, and massecuite temperature drops to 112-115 ℃, flows into and turns in pot, has completed the operation of stirring off.
(3) continous vacuum film is stirred off: it is to utilize a jacketed pan that vacuum film is stirred off, and its internal layer is provided with an armature spindle that a lot of scrapers are housed, and when armature spindle rotates, scraper is along the rotation of jacketed pan inwall, and its top does not have scavenger fan.
Aborning, when pure liquid glucose, through water back, from jacketed pan top, flow into jacketed pan internal layer, paste layer pot inwall rotation of scraper, because the effect of centrifugal force is thrown to liquid glucose on jacketed pan inwall, simultaneously scraper spreads to liquid glucose the film liquid glucose film of thick approximately 1 millimeter and carries out heat exchanging process rapidly with a pot inwall, and the moisture in liquid glucose gasifies rapidly.Vapours is discharged by air draft, and meanwhile, it is also being evacuated in jacketed pan, and concentrated liquid glucose drops to along pot wall in the vacuum chamber of bottom, and under the condition of decompression, syrup continues to remove residual moisture, sucks the acid solution of the pigment of metering simultaneously.Syrup is transported in another blender along pipeline, and perfuming is mixed.Then water mold forming, the film sugar cook cycle is very short, only needs about 10 seconds.
4. cooling and mediation: the massecuite that new infusion takes the dish out of the pot, temperature is very high, need be through cooling.After appropriateness is cooling, add pigment, essence and citric acid.The temperature that adds essence is too high, can make fragrance component volatilization, and it is too low to add the temperature of essence, and massecuite viscosity is too high, is difficult for being in harmonious proportion evenly, therefore, must grasp the temperature that adds essence.After massecuite adds essence and flavoring, need be in harmonious proportion and turn immediately, the method turning be that the massecuite of the cooling table top of contact is folded to sugar center, and folding, evenly declines the temperature of monoblock candy batch repeatedly.If it is improper to turn, not only essence and citric acid skewness, and the embrittlement that has because of the inequality of being heated of candy batch.When moulding, cause the burr angle of rupture.When mediation turns while having good plasticity to the hard soft appropriateness of candy batch, must be sent to immediately heat insulating bedly, carry out moulding.
5. moulding: hard moulding process can be divided into continuous punch forming and water continuously mold forming.
(1) continuous punch forming: when candy batch is cooled to preference temperature, can carry out punch forming.As temperature is too high, sugared body is too soft, is difficult to moulding, even also easily adhesion or the distortion of moulding sugar, as temperature is too low, candy batch is too hard, and the sugar grain forming out, easily produces the scared dimmed and scarce limit angle of rupture.Stamping forming preference temperature is 80-70 ℃, and at this moment candy batch has optimal plasticity, and punch forming is exactly to utilize the characteristic of candy batch at this section of temperature, with fur lacing machine or the slivering that manually candy batch stretched, enters punch forming in forming machine.During punch forming, should be noted temperature in assembly room and the mold face temperature of relative humidity and forming machine, otherwise easily cause disconnected bar or adhesion facility.Forming room is preferably not less than 25 ℃ and relative humidity and is no more than 70% and is advisable.
(2) water continuously mold forming: watering continuously mold forming is the new technology just growing up in recent years.By continous vacuum film infusion massecuite out, by moulding head, be poured in the model dish of continuous operation, then cooling and sizing rapidly is finally deviate from mould.The advantage of watering continuously die forming machine is a lot, it before punch forming cooling, be in harmonious proportion, turn, the operation such as moisturizing, tie rod, punch forming, cooling and conveying is merged is a procedure.Greatly reduce operation, improved labor productivity, dwindled floor space, improved food hygiene condition, improved transparency and the fineness of product, promoted serialization and automation that candy is produced.This novel candy casting machine is not only applicable to hard candy, and is applicable to the cast of other candy.
6. selection and packing: selection is exactly the substandard sugar grains such as unfilled corner after moulding, crackle, bubble, impurity grain, form be not whole to pick out, to keep the quality of hard candy and to avoid stopping up packing machine.Will be choosing substandard sugar grain, by look, fragrance is different and separate, particularly foreign particle will be removed, in order to avoid pollute good sugar, the sugar to sand return, also needs to separate, and must not sneak in reworks.Hard candy is to form after dispersing moisture under high temperature, vacuum.Its equilibrium relative humidity (ERH) value is very low, as long as the relative humidity of air is greater than 30%, just presents sucting wet state.In order to keep hard candy not change not sand, to the hard candy forming out, should pack in time.The effect one of packing is in order to protect hard candy not change not sand, the 2nd, and in order to make hard candy there is beautiful and tempting outward appearance.Requirement to packing is: pack tightly, just wrapping, without cracking, broken tripe, broken angle, middlely without straight not crooked, the two ends of wrinkle, trade mark, should be twisted into 3/4 and turn.Wrapping paper fits tightly with sugar grain, does not interspace, the packing paper bag sugar that need not wet wrapping paper or odor type do not satisfy the need.Wrapping paper is divided into mechanical packaging and Manual Packaging.Requirement to packer's bay is: temperature is below 25 ℃, and relative humidity is no more than 50%.Preferably be provided with aircondition.
Summary of the invention
The object of the present invention is to provide fine and soft hard candy of a kind of impotence deer whip and preparation method thereof, the edible effect of the fine and soft hard candy of this impotence deer whip is high, can loins-strengthening and kidney-invigorating, nourishing the blood and yin, be applicable to impotence and seminal emission etc.
For achieving the above object, the invention provides following technical scheme:
The fine and soft hard candy of impotence deer whip, comprises according to the raw material of weight portion: 5～15 parts of deer whips, 6～10 parts, pilose antler, 5～15 parts, donkey-hide gelatin, 6～10 parts of centipedes, 2～6 parts of Radix Angelicae Sinensis, 5～15 parts of the root of herbaceous peonys, 5～15 grams, Radix Glycyrrhizae, 5～15 parts of roots of Chinese trichosanthes, 50～150 parts, rock sugar, 0.05～0.15 part of glucose, 0.05～0.15 part, essence.
As further scheme: the fine and soft hard candy of described impotence deer whip, comprises according to the raw material of weight portion: 10 parts of deer whips, 8 parts, pilose antler, 10 parts, donkey-hide gelatin, 8 parts of centipedes, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peonys, 10 grams, Radix Glycyrrhizae, 10 parts of roots of Chinese trichosanthes, 100 parts, rock sugar, 0.1 part of glucose, 0.1 part, essence.
The preparation method of the described fine and soft hard candy of impotence deer whip, comprises the following steps:
(1) processing of deer whip: after deer whip rolls and outputs grain, pulverizing is standby;
(2) processing of pilose antler: select materials clean, drain rear section, then grind standby;
(3) processing of donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drain rear pulverizing standby;
(4) lixiviate: deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 1～5 time, each 0.5～2 hour, each alcohol using and the mass ratio of batch mixing are 5～10:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.2～1.6, vacuum drying, crosses 30～50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, amount of water=(0.2～0.4) * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 75～85 ℃, adds rock sugar, constantly stirs and dissolves rear filtration completely;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 680～740mmHg, steam pressure 5～6 ㎏/cm
2, 136～142 ℃ of syrup temps;
(7) cooling: the liquid glucose of enduring to be poured on cooling bench, to add essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 80～90 ℃, sends into while hot machine and pull into sugared bar;
(10) moulded section: when sugared bar is cooled to 30～50 ℃, sugared bar is sent into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain the fine and soft hard candy of impotence deer whip.
As further scheme: step (4) is for mixing to obtain batch mixing by deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing, with 75% alcohol lixiviate 3 times, each 1 hour, each alcohol using and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder.
As further scheme: amount of water=0.3 * (moisture gross weight in rock sugar gross weight-rock sugar) in pot in step (5), when water temperature rises to 80 ℃, adds rock sugar.
As further scheme: stir off and require vacuum 710mmHg, steam pressure 5.5 ㎏/cm in step (6)
2, 140 ℃ of syrup temps.
As further scheme: when sugared body temperature is down to 85 ℃, sends into while hot machine and pull into sugared bar in step (9).
As further scheme: when sugared bar is cooled to 40 ℃, sugared bar is sent into moulded section machine in step (10).
Compared with prior art, the invention has the beneficial effects as follows: the edible effect of the fine and soft hard candy of impotence deer whip prepared by the present invention is high, can loins-strengthening and kidney-invigorating, nourishing the blood and yin, be applicable to impotence and seminal emission etc.
The specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, the fine and soft hard candy of impotence deer whip, comprises according to the raw material of weight portion: 5 parts of deer whips, 6 parts, pilose antler, 5 parts, donkey-hide gelatin, 6 parts of centipedes, 2 parts of Radix Angelicae Sinensis, 5 parts of the root of herbaceous peonys, 5 grams, Radix Glycyrrhizae, 5 parts of roots of Chinese trichosanthes, 50 parts, rock sugar, 0.050 part of glucose, 0.050 part, essence.
The preparation method of the described fine and soft hard candy of impotence deer whip, comprises the following steps:
(1) processing of deer whip: after deer whip rolls and outputs grain, pulverizing is standby;
(2) processing of pilose antler: select materials clean, drain rear section, then grind standby;
(3) processing of donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drain rear pulverizing standby;
(4) lixiviate: deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 1 time, each 0.5 hour, each alcohol using and the mass ratio of batch mixing are 5:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.2, vacuum drying, crosses 30 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, amount of water=0.2 * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 75 ℃, adds rock sugar, constantly stirs and dissolves rear filtration completely;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 680mmHg, steam pressure 5 ㎏/cm
2, 136 ℃ of syrup temps;
(7) cooling: the liquid glucose of enduring to be poured on cooling bench, to add essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 80 ℃, sends into while hot machine and pull into sugared bar;
(10) moulded section: when sugared bar is cooled to 30 ℃, sugared bar is sent into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain the fine and soft hard candy of impotence deer whip.
Embodiment 2
In the embodiment of the present invention, the fine and soft hard candy of impotence deer whip, comprises according to the raw material of weight portion: 10 parts of deer whips, 8 parts, pilose antler, 10 parts, donkey-hide gelatin, 8 parts of centipedes, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peonys, 10 grams, Radix Glycyrrhizae, 10 parts of roots of Chinese trichosanthes, 100 parts, rock sugar, 0.1 part of glucose, 0.1 part, essence.
The preparation method of the described fine and soft hard candy of impotence deer whip, comprises the following steps:
(1) processing of deer whip: after deer whip rolls and outputs grain, pulverizing is standby;
(2) processing of pilose antler: select materials clean, drain rear section, then grind standby;
(3) processing of donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drain rear pulverizing standby;
(4) lixiviate: deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 3 times, each 1 hour, each alcohol using and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, amount of water=0.3 * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 80 ℃, adds rock sugar, constantly stirs and dissolves rear filtration completely;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 710mmHg, steam pressure 5.5 ㎏/cm
2, 140 ℃ of syrup temps;
(7) cooling: the liquid glucose of enduring to be poured on cooling bench, to add essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 85 ℃, sends into while hot machine and pull into sugared bar;
(10) moulded section: when sugared bar is cooled to 40 ℃, sugared bar is sent into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain the fine and soft hard candy of impotence deer whip.
Embodiment 3
In the embodiment of the present invention, the fine and soft hard candy of impotence deer whip, comprises according to the raw material of weight portion: 15 parts of deer whips, 10 parts, pilose antler, 15 parts, donkey-hide gelatin, 10 parts of centipedes, 6 parts of Radix Angelicae Sinensis, 15 parts of the root of herbaceous peonys, 15 grams, Radix Glycyrrhizae, 15 parts of roots of Chinese trichosanthes, 150 parts, rock sugar, 0.150 part of glucose, 0.150 part, essence.
The preparation method of the described fine and soft hard candy of impotence deer whip, comprises the following steps:
(1) processing of deer whip: after deer whip rolls and outputs grain, pulverizing is standby;
(2) processing of pilose antler: select materials clean, drain rear section, then grind standby;
(3) processing of donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drain rear pulverizing standby;
(4) lixiviate: deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 5 times, each 2 hours, each alcohol using and the mass ratio of batch mixing are 10:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.6, vacuum drying, crosses 50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
(5) low sugar: take thermosoling, amount of water=0.4 * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 85 ℃, adds rock sugar, constantly stirs and dissolves rear filtration completely;
(6) stir off: adopt vacuum continuous pan boiling, require vacuum 740mmHg, steam pressure 6 ㎏/cm
2, 142 ℃ of syrup temps;
(7) cooling: the liquid glucose of enduring to be poured on cooling bench, to add essence, turn evenly;
(8) with root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
(9) tie rod: when sugared body temperature is down to 90 ℃, sends into while hot machine and pull into sugared bar;
(10) moulded section: when sugared bar is cooled to 50 ℃, sugared bar is sent into moulded section machine;
(11) pack, label, check, put in storage, pack, obtain the fine and soft hard candy of impotence deer whip.
To those skilled in the art, obviously the invention is not restricted to the details of above-mentioned one exemplary embodiment, and in the situation that not deviating from spirit of the present invention or essential characteristic, can realize the present invention with other concrete form.Therefore, no matter from which point, all should regard embodiment as exemplary, and be nonrestrictive, scope of the present invention is limited by claims rather than above-mentioned explanation, is therefore intended to include in the present invention dropping on the implication that is equal to important document of claim and all changes in scope.
In addition, be to be understood that, although this description is described according to embodiment, but not each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, and the technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (8)
1. the fine and soft hard candy of an impotence deer whip, it is characterized in that, according to the raw material of weight portion, comprise: 5～15 parts of deer whips, 6～10 parts, pilose antler, 5～15 parts, donkey-hide gelatin, 6～10 parts of centipedes, 2～6 parts of Radix Angelicae Sinensis, 5～15 parts of the root of herbaceous peonys, 5～15 grams, Radix Glycyrrhizae, 5～15 parts of roots of Chinese trichosanthes, 50～150 parts, rock sugar, 0.05～0.15 part of glucose, 0.05～0.15 part, essence.
2. the fine and soft hard candy of impotence deer whip according to claim 1, it is characterized in that, according to the raw material of weight portion, comprise: 10 parts of deer whips, 8 parts, pilose antler, 10 parts, donkey-hide gelatin, 8 parts of centipedes, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peonys, 10 grams, Radix Glycyrrhizae, 10 parts of roots of Chinese trichosanthes, 100 parts, rock sugar, 0.1 part of glucose, 0.1 part, essence.
3. a preparation method for the fine and soft hard candy of impotence deer whip as described in as arbitrary in claim 1～2, is characterized in that, comprises the following steps:
The processing of deer whip: after deer whip rolls and outputs grain, pulverizing is standby;
The processing of pilose antler: select materials clean, drain rear section, then grind standby;
The processing of donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae: select materials clean, drain rear pulverizing standby;
Lixiviate: deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 1～5 time, each 0.5～2 hour, each alcohol using and the mass ratio of batch mixing are 5～10:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.2～1.6, vacuum drying, crosses 30～50 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder;
Low sugar: take thermosoling, amount of water=(0.2～0.4) * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 75～85 ℃, adds rock sugar, constantly stirs and dissolves rear filtration completely;
Stir off: adopt vacuum continuous pan boiling, require vacuum 680～740mmHg, steam pressure 5～6 ㎏/cm
2, 136～142 ℃ of syrup temps;
Cooling: the liquid glucose of enduring to be poured on cooling bench, to add essence, turn evenly;
With root of Chinese trichosanthes: spread out when liquid glucose is cooled to semisolid, root of Chinese trichosanthes is wrapped in core, be placed on heat insulating bed upper rolling, sugared body is shaped;
Tie rod: when sugared body temperature is down to 80～90 ℃, sends into while hot machine and pull into sugared bar;
Moulded section: when sugared bar is cooled to 30～50 ℃, sugared bar is sent into moulded section machine;
Pack, label, check, put in storage, pack, obtain the fine and soft hard candy of impotence deer whip.
4. the preparation method of the fine and soft hard candy of impotence deer whip according to claim 3, it is characterized in that, step (4) is for deer whip, pilose antler, donkey-hide gelatin, centipede, Radix Angelicae Sinensis, the root of herbaceous peony, Radix Glycyrrhizae after processing are mixed to obtain to batch mixing, with 75% alcohol lixiviate 3 times, each 1 hour, each alcohol using and the mass ratio of batch mixing are 8:1, merge alcohol leaching liquor, filter, the thick paste that while being condensed into 80 ℃, relative density is 1.4, vacuum drying, crosses 40 mesh sieves after pulverizing, and must be dry mixed and close lixiviate powder.
5. the preparation method of the fine and soft hard candy of impotence deer whip according to claim 3, is characterized in that, in step (5), amount of water=0.3 * (moisture gross weight in rock sugar gross weight-rock sugar) in pot, when water temperature rises to 80 ℃, adds rock sugar.
6. the preparation method of the fine and soft hard candy of impotence deer whip according to claim 3, is characterized in that, in step (6), stirs off and requires vacuum 710mmHg, steam pressure 5.5 ㎏/cm
2, 140 ℃ of syrup temps.
7. the preparation method of the fine and soft hard candy of impotence deer whip according to claim 3, is characterized in that, in step (9), when sugared body temperature is down to 85 ℃, sends into while hot machine and pulls into sugared bar.
8. the preparation method of the fine and soft hard candy of impotence deer whip according to claim 3, is characterized in that, in step (10), when sugared bar is cooled to 40 ℃, sugared bar is sent into moulded section machine.
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| CN201310586901.9A CN103652227A (en) | 2013-11-21 | 2013-11-21 | Anti-impotence hard candy with penis cervi and pilose antler and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028862A (en) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | Preparation method of rhizoma polygonati odorati health elastic candy |
| CN106720873A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of qi-blood tonifying candy and preparation method thereof |
-
2013
- 2013-11-21 CN CN201310586901.9A patent/CN103652227A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028862A (en) * | 2015-06-19 | 2015-11-11 | 安徽联喆玉竹有限公司 | Preparation method of rhizoma polygonati odorati health elastic candy |
| CN106720873A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of qi-blood tonifying candy and preparation method thereof |
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