CN103652228A - Tea-flavour QQ candy and processing method thereof - Google Patents
Tea-flavour QQ candy and processing method thereof Download PDFInfo
- Publication number
- CN103652228A CN103652228A CN201310640794.3A CN201310640794A CN103652228A CN 103652228 A CN103652228 A CN 103652228A CN 201310640794 A CN201310640794 A CN 201310640794A CN 103652228 A CN103652228 A CN 103652228A
- Authority
- CN
- China
- Prior art keywords
- gelatin
- tea
- sugar
- mixed liquor
- flavour
- 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.)
- Granted
Links
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Tea And Coffee (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a tea-flavour QQ candy. The QQ candy comprises following raw materials by weight: 50-60% of maltitol, 5-9% of xylitol, 12-18% of maltose syrup, 15-19% of gelatin, 3-8% of instant tea powder and 0.01-1% of sucralose, with the sum of the percentage of each of the raw materials being 100%. The invention also discloses a preparation method of the tea-flavor QQ candy. The method comprises steps of premixing the raw materials, dissolving the maltose, dipping the gelatin, dissolving the gelatin, injecting into a mould and forming. The tea-flavour QQ candy is free of addition of food additives used for improving the tea fragrant, such as tea essence. The fragrant of tea is maintained by only adding the original-taste instant tea powder and by a special processing technology, and therefore the tea-flavour QQ candy with the original flavor is produced.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of tea flavour QQ sugar and processing method thereof.
Background technology
Tealeaves is as a kind of ancient and modern food, and because of its advantage such as natural, green, healthy, always widely all kinds of crowd likes.Cakes and sweetmeats product, as a class of tealeaves deep processed product, typically refer to Tea Processing are become to tea powder, tea juice or extract, then merge with form and other food materials of major ingredient or auxiliary material a based food that forms preparation.But because processing conditions and food sense organ require institute to limit, at present on the market the tea flavour of some cakes and sweetmeats product a little less than, even very little, What is more, some so-called cakes and sweetmeats product are only to obtain tea perfume (or spice) by adding tea essence.
Summary of the invention
The object of the present invention is to provide a kind of tea flavour QQ sugar and processing method thereof,
For achieving the above object, the present invention adopts following technical scheme:
A kind of tea flavour QQ sugar, it is characterized in that: each raw material and mass percent thereof are as follows: maltitol 50-58%, xylitol 5-9%, malt syrup 12-18%, gelatin 15-19%, instant tea powder 3-8%, Sucralose 0.01-0.1%, each material quality percentage sum is 100%.
The quality of described malt syrup is calculated with dry, and the mass fraction of the contained dry of malt syrup is 60 ~ 80%;
Described gelatin refers to and freezes power 220 ~ 300, transparency 200 ~ 300, gelatin more than particle diameter 200 orders.
The preparation method of described tea flavour QQ sugar comprises the following steps:
Step 1) raw material premix: maltitol, xylitol, Sucralose and instant tea powder are mixed;
Step 2) molten sugar: drinking water is added in the middle of premix raw material, stir, after premix is dissolved substantially, then add malt syrup, stir;
Step 3) impregnation: stir and gelatin is slowly sprinkled into step 2 simultaneously) in mixed liquor, after gelatin is dispersed in the middle of solution, standing 10～30min;
Step 4) glue: the mixed liquor of step 3) is heated to 50～80 ℃, and heat time 40～80min, changes in glue process and stir once every 15min, and gelatin and raw material are dissolved completely;
Step 5) injection molding: stop after heating the standing 1～5min of the mixed liquor of step 4), after the bubble floating in liquid to be mixed, the bubble on reject top layer or foam, more bubble-free homogeneous mixed liquor is injected to mould;
Step 6) moulding: the mixed liquor of step 5) is transferred to the standing 4～48h of hothouse together with mould, during keep 20～30 ℃ of indoor temperatures, relative humidity 10%～50%, treat material gelling moulding, and soft durometer meets the requirements, demoulding when moisture loss rate is 15 ~ 17%, makes tea flavour QQ sugar.
The quality of molten sugar drinking water used is 2～5 times of gelatin quality.
The optimum condition of each raw material and mass percent thereof is as follows: maltitol 54.5%, xylitol 7.5%, malt syrup (dry) 15%, Sucralose 0.05%, gelatin 17.45%, instant tea powder 5.5%; The quality of molten sugar drinking water used is 3.6 times of gelatin quality.
remarkable advantage of the present invention is:
1, tea flavour QQ sugar of the present invention, does not add any essence and flavoring agent, only by adding genuine instant tea powder, obtains tea flavour, and institute's product that obtains is preserved tea fragrant original flavor, more green health.
2, tea flavour QQ sugar of the present invention, processing conditions is gentle, has effectively protected the gelling of tea fragrance molecule, nutriment and gelatin.
3, tea flavour QQ sugar of the present invention, without the high temperature sugar cook technique in the middle of traditional Q Q sugar processing technology, has greatly improved the convenience of process operation, has reduced power consumption of polymer processing simultaneously.
4, in tea flavour QQ sugar of the present invention, maltitol content reaches more than 50%, and heat is low, has anti-caries, does not affect blood glucose value, does not cause the features such as fat.
The specific embodiment
embodiment mono-
Maltitol 50-58%, xylitol 5-9%, malt syrup (dry) 12-18%, gelatin 15-19%, instant tea powder 3-8%, Sucralose 0.01-0.1%,
A kind of preparation method of Iron Guanyin tea flavour QQ sugar comprises the following steps:
Step 1) raw material premix: take 2.995kg maltitol, 0.25kg xylitol, 5g Sucralose and 0.4kg instant Tieguanyin tea powder and mix in container;
Step 2) molten sugar: get 1.5kg drinking water and add in the middle of premix raw material, stir, after premix is dissolved substantially, then to add 0.75kg mass concentration be 60% malt syrup, stirs;
Step 3) impregnation: stir and 0.75kg (freezing power 227, transparency 300, particle diameter 200 orders) gelatin is slowly sprinkled into step 2 simultaneously) in mixed liquor, after gelatin is dispersed in the middle of solution, standing 10min;
Step 4) glue: the mixed liquor of step 3) is heated to 80 ℃ on jacketed pan, and heat time 40min, changes in glue process and stir once every 15min, and gelatin and unclassified stores are dissolved completely;
Step 5) injection molding: stop after heating the standing 1min of the mixed liquor of step 4), after the bubble floating in liquid to be mixed, the bubble on reject top layer or foam, then by bubble-free homogeneous mixed liquor inject diameter and thickness be Φ 30 ㎜ *
hthe cylindrical die of 20 ㎜;
Step 6) moulding: the mixed liquor of step 5) is transferred to the standing 24h of hothouse together with mould, during keep 20 ℃ of indoor temperatures, relative humidity 30%, treat that material gelling moulding and soft durometer are suitable, now moisture loss rate is 16%, and the demoulding makes Iron Guanyin tea flavour QQ sugar.
embodiment bis-
A kind of preparation method of black tea taste QQ sugar comprises the following steps:
Step 1) raw material premix: take 5.45kg maltitol, 0.75kg xylitol, 5g Sucralose and 0.55kg instant black tea powder and mix in container;
Step 2) molten sugar: get 6.282kg drinking water and add in the middle of premix raw material, stir, after premix is dissolved substantially, then to add 1.875kg mass concentration be 80% malt syrup, stirs;
Step 3) impregnation: stir and 1.745kg (freezing power 227, transparency 300, particle diameter 200 orders) gelatin is slowly sprinkled into step 2 simultaneously) in mixed liquor, after gelatin is dispersed in the middle of solution, standing 20min;
Step 4) glue: the mixed liquor of step 3) is heated to 60 ℃ on jacketed pan, and heat time 60min, changes in glue process and stir once every 15min, and gelatin and unclassified stores are dissolved completely;
Step 5) injection molding: stop after heating the standing 3min of the mixed liquor of step 4), after the bubble floating in liquid to be mixed, the bubble on reject top layer or foam, more bubble-free homogeneous mixed liquor is injected length and width high is the rectangular die of 50 ㎜ * 20, ㎜ * 30 ㎜;
Step 6) moulding: the mixed liquor of step 5) is transferred to the standing 30h of hothouse together with mould, during keep 25 ℃ of indoor temperatures, relative humidity 30%, treat that material gelling moulding and soft durometer are suitable, now moisture loss rate is 15%, and the demoulding makes black tea taste QQ sugar.
embodiment tri-
A kind of preparation method of green tea taste QQ sugar comprises the following steps:
Step 1) raw material premix: take 24.995kg maltitol, 4.5kg xylitol, 5g Sucralose and 2kg instant green tea powder and mix in container;
Step 2) molten sugar: get 47.5kg drinking water and add in the middle of premix raw material, stir, after premix is dissolved substantially, then to add 12.857kg mass concentration be 70% malt syrup, stirs;
Step 3) impregnation: stir and 9.5kg (freezing power 227, transparency 300, particle diameter 200 orders) gelatin is slowly sprinkled into step 2 simultaneously) in mixed liquor, after gelatin is dispersed in the middle of solution, standing 30min;
Step 4) glue: the mixed liquor of step 3) is heated to 50 ℃ on jacketed pan, and heat time 80min, changes in glue process and stir once every 15min, and gelatin and unclassified stores are dissolved completely;
Step 5) injection molding: stop after heating the standing 5min of the mixed liquor of step 4), after the bubble floating in liquid to be mixed, the bubble on reject top layer or foam, more bubble-free homogeneous mixed liquor is injected length and width high is the rectangular die of 50 ㎜ * 20, ㎜ * 30 ㎜;
Step 6) moulding: the mixed liquor of step 5) is transferred to the standing 48h of hothouse together with mould, during keep 30 ℃ of indoor temperatures, relative humidity 40%, treat that material gelling moulding and soft durometer are suitable, now moisture loss rate is 17%, and the demoulding makes green tea taste QQ sugar.
The prepared tea flavour QQ sugar of the present invention does not add any essence, tea flavour delicate fragrance, and color and luster is limpid, mouthfeel Q bullet, in QQ sugar, maltitol content can reach maltitol content and reaches more than 50%, and heat is low, has anti-caries, does not affect blood glucose value, does not cause the features such as fat.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (5)
1. a tea flavour QQ is sugared, it is characterized in that: each raw material and mass percent thereof are as follows: maltitol 50-60%, xylitol 5-9%, malt syrup 12-18%, gelatin 15-19%, instant tea powder 3-8%, Sucralose 0.01-0.1%, each material quality percentage sum is 100%.
2. tea flavour QQ sugar according to claim 1, is characterized in that: the quality of described malt syrup is calculated with dry, and the mass fraction of the contained dry of malt syrup is 60 ~ 80%;
Described gelatin refers to the gelatin that freezes power 220 ~ 300, transparency 200 ~ 300.
3. the preparation method of tea flavour QQ sugar according to claim 1, is characterized in that: comprise the following steps:
Step 1) raw material premix: maltitol, xylitol, Sucralose and instant tea powder are mixed;
Step 2) molten sugar: drinking water is added in the middle of premix raw material, stir, after premix is dissolved substantially, then add malt syrup, stir;
Step 3) impregnation: stir and gelatin is slowly sprinkled into step 2 simultaneously) in mixed liquor, after gelatin is dispersed in the middle of solution, standing 10～30min;
Step 4) glue: the mixed liquor of step 3) is heated to 50～80 ℃, and heat time 40～80min, changes in glue process and stir once every 15min, and gelatin and other raw materials are dissolved completely;
Step 5) injection molding: stop after heating the standing 1～5min of the mixed liquor of step 4), after the bubble floating in liquid to be mixed, the bubble on reject top layer or foam, more bubble-free homogeneous mixed liquor is injected to mould;
Step 6) moulding: the mixed liquor of step 5) is transferred to the standing 4～48h of hothouse together with mould, during keep 20～30 ℃ of indoor temperatures, relative humidity 10%～50%, treats material gelling moulding, demoulding when moisture loss rate is 15 ~ 17% makes tea flavour QQ sugar.
4. tea flavour QQ sugar according to claim 2, is characterized in that: the quality of molten sugar drinking water used is 2～5 times of gelatin quality.
5. tea flavour QQ sugar according to claim 2, is characterized in that: the optimum condition of each raw material and mass percent thereof is as follows: maltitol 54.5%, xylitol 7.5%, malt syrup 15%, Sucralose 0.05%, gelatin 17.45%, instant tea powder 5.5%; The quality of molten sugar drinking water used is 3.6 times of gelatin quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640794.3A CN103652228B (en) | 2013-12-04 | 2013-12-04 | A kind of tea flavour QQ sugar and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640794.3A CN103652228B (en) | 2013-12-04 | 2013-12-04 | A kind of tea flavour QQ sugar and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103652228A true CN103652228A (en) | 2014-03-26 |
| CN103652228B CN103652228B (en) | 2016-01-06 |
Family
ID=50291946
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310640794.3A Active CN103652228B (en) | 2013-12-04 | 2013-12-04 | A kind of tea flavour QQ sugar and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652228B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256030A (en) * | 2014-09-04 | 2015-01-07 | 中国农业大学 | QQ sugar for reducing impact on human body by haze and preparation method of QQ sugar |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
| CN106615560A (en) * | 2016-12-19 | 2017-05-10 | 汤晓芳 | Tea-aroma haw flake and production method thereof |
| CN107136288A (en) * | 2017-07-06 | 2017-09-08 | 天津杞源堂生物工程有限公司 | A kind of matrimony vine fruit sugar and preparation method thereof |
| CN111480725A (en) * | 2020-04-28 | 2020-08-04 | 晋江市恒立食品有限公司 | Preparation method and preparation device of pearl milk tea chocolate lollipop |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
| CN102550774A (en) * | 2011-12-29 | 2012-07-11 | 广东仙乐制药有限公司 | Sugar-free nutrient soft candy containing vitamin C and preparation method of same |
-
2013
- 2013-12-04 CN CN201310640794.3A patent/CN103652228B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904401A (en) * | 2010-07-09 | 2010-12-08 | 云南龙润茶业集团有限公司 | Tea jelly sweet |
| CN102178014A (en) * | 2011-04-26 | 2011-09-14 | 湖北富程魔芋产业发展有限公司 | Sugar-free konjac soft sweet and preparation method thereof |
| CN102550774A (en) * | 2011-12-29 | 2012-07-11 | 广东仙乐制药有限公司 | Sugar-free nutrient soft candy containing vitamin C and preparation method of same |
Non-Patent Citations (1)
| Title |
|---|
| 无: "自制橘汁QQ糖", 《百度百科》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256030A (en) * | 2014-09-04 | 2015-01-07 | 中国农业大学 | QQ sugar for reducing impact on human body by haze and preparation method of QQ sugar |
| CN105639031A (en) * | 2016-01-07 | 2016-06-08 | 福建省农业科学院果树研究所 | QQ candy containing choerospondias axillaris and kumquat and preparation method thereof |
| CN106615560A (en) * | 2016-12-19 | 2017-05-10 | 汤晓芳 | Tea-aroma haw flake and production method thereof |
| CN107136288A (en) * | 2017-07-06 | 2017-09-08 | 天津杞源堂生物工程有限公司 | A kind of matrimony vine fruit sugar and preparation method thereof |
| CN111480725A (en) * | 2020-04-28 | 2020-08-04 | 晋江市恒立食品有限公司 | Preparation method and preparation device of pearl milk tea chocolate lollipop |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103652228B (en) | 2016-01-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652228B (en) | A kind of tea flavour QQ sugar and processing method thereof | |
| CN104323065B (en) | A kind of nostoc jelly and preparation method | |
| CN105166254A (en) | Fruity soft sweets and preparation method thereof | |
| CN106906310A (en) | A kind of production method of brown sugar block | |
| CN104543296A (en) | Anti-ageing sandwiched hawthorn fruits and preparation method thereof | |
| CN106417855A (en) | Fresh ginger soft sweets and preparation method thereof | |
| CN104782852A (en) | Liubao (Chinese character) tea with effect of enhancing immunity and preparation method of liubao tea | |
| CN104757251A (en) | Felon herb ice cream and preparing method thereof | |
| CN104720010A (en) | Peanut seafood liver smoothing sauce and preparation method thereof | |
| CN105124112A (en) | Processing method of fruity asparagus cochinchinensis soft sweets | |
| CN104585656A (en) | Fruity sandwich hawthorn and preparation method thereof | |
| CN107136288A (en) | A kind of matrimony vine fruit sugar and preparation method thereof | |
| KR101733863B1 (en) | Ginseng chocolate method | |
| CN104543152A (en) | Solid tea containing tea leaf extracts | |
| CN104782854A (en) | Lemon, apple and American ginseng liubao (Chinese character) tea and preparation method thereof | |
| CN104982642A (en) | Anoectochilus roxburghiiprotoplasm ice cream and making method thereof | |
| CN104397619A (en) | Negundo chastetree leaf bean jelly and preparation method thereof | |
| CN103749895A (en) | Tea-flavored preserved honey pomelo and making method thereof | |
| CN103976095A (en) | Preparation method for mulberry leaf tea | |
| CN104187397A (en) | Spring roll with pulp and chocolate and preparation method thereof | |
| CN103704618A (en) | Fried broad beans with fragrance of flowers and milk, and preparation method thereof | |
| CN107440022A (en) | A kind of crystal konjaku and preparation method thereof | |
| CN104095085A (en) | Rhizome rehmanniae tea | |
| CN104543838A (en) | Milk flavor sandwiched hawthorn and preparation method thereof | |
| CN105028625A (en) | Preparation method for boiled bitter bamboo shoot product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 | ||
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 361000 23 / F, huaxiangyuan building, No.62, East guanyinshantai Road, Siming District, Xiamen City, Fujian Province Patentee after: EMPEREUR TEA INDUSTRY Co.,Ltd. Address before: 361100 No. 26 Ming Tong Road, Tongan Industrial Concentration Area, Fujian, Xiamen Patentee before: EMPEREUR TEA INDUSTRY Co.,Ltd. |