CN103749907A - Pomelo fragrance Chinese yam jelly drop and preparation method thereof - Google Patents
Pomelo fragrance Chinese yam jelly drop and preparation method thereof Download PDFInfo
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- CN103749907A CN103749907A CN201310648584.9A CN201310648584A CN103749907A CN 103749907 A CN103749907 A CN 103749907A CN 201310648584 A CN201310648584 A CN 201310648584A CN 103749907 A CN103749907 A CN 103749907A
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Abstract
The invention discloses a pomelo fragrance Chinese yam jelly drop and a preparation method thereof. The pomelo fragrance Chinese yam jelly drop comprises Chinese yam, debittered honey pomelo particles, high fructose syrup, carragheenan, citric acid monohydrate, licorice root, vitamin C, potassium sorbate and golden pomelo, and has a reducing sugar content of 30-50% and a water content of 15-20%. The preparation method of the jelly drop comprises the following steps: preparing the debittered honey pomelo particles, preparing a sugar solution, carrying out sugar curing, carrying out cooling shaping, and drying. The jelly drop is prepared by using honey pomelo and Chinese yam as main raw materials, fully utilizes the edible and medicinal values of Chinese yam, combines the edible values and mouthfeel flavor of honey pomelo, and has the characteristics of appropriate hardness, good toughness, high chewiness, low naringin content, and sweet but not oily mouthfeel.
Description
Technical field
The present invention discloses a kind of soft sweets, particularly the fragrant cinnamomvine fondant of a kind of shaddock.
Background technology
Soft sweets are the confectionery industries of a kind of softness, flexible and toughness, take raw materials such as gelatin, syrup as main, through multiple process operations, form and have difformity, matter structure and fragrance, exquisite and the solid candy of resistance to preservation has elasticity and chewiness.Soft sweets are large-scale industrialized production already, and its common technological process is dissolving → sugar cook → moulding → stripping and slicing → dry → packing.
Chinese yam, common name Chinese yam, herbaceos perennial, stem is overgrow, and is often with purple, and piece root is cylindrical, and leaf is to life, avette or oval, flower milky, dioecism.Starch-containing and the protein of the piece root of Chinese yam, edible; Also be rich in various vitamin and useful trace element, cement polysaccharide etc.; Also contain the medicinal ingredients such as allantoin, batatasins, saponin, choline, Dopamine hydrochloride; The integration of drinking and medicinal herbs food that nutritive value is very high.The effects such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence, have and improve the health and medical care effect.
Patent CN1050264C discloses a kind of nutrition and health care soft sweets, and its composition comprises (1) kernel 10-50%; Food or medicine with food and medicament dual-purpose: (2) Radix Codonopsis, the Radix Astragali, Chinese yam, date, one or more 1-30% wherein; (3) tuber of multiflower knotweed, sealwort, matrimony vine, the dried rhizome of rehmannia, one or more 0-20% wherein; (4) hawthorn, Poria cocos, one or more 0-10% wherein; (5) auricularia auriculajudae, white fungus, agar, alginic acid, pectin, wherein one or several 1-10%; (6) honey, xylitol, wherein one or more surpluses.The Chinese yam of adding in this kind of soft sweets mainly utilizes its medical value, and this kind of health care soft sweet, take tonifying Qi, enriching yin, tonifying speen and tonifying kidney as main, is especially applicable to the elderly in poor health, cardio and vascular function is not good enough edible.Patent CN103109969A discloses a kind of peanut red coat Chinese yam white fungus soft sweets, and its formula is: 50 parts of white granulated sugars, 40 parts, Chinese yam white fungus slurry, 5 parts, peanut red coat powder, 4 parts of pectin and moisture; Described Chinese yam white fungus slurry is mixed according to the ratio of 3:2 with white fungus slurry by Chinese yam slurry, and in described white fungus slurry, white fungus mixes according to the ratio of 1:8 with water; More than be weight ratio; Moisture in described soft sweets is no more than 8% of gross weight.These soft sweets utilize Chinese yam to contain the materials such as amylase, polyphenol oxidase to be conducive to taste digestion and absorption function, the food therapy effect that the effect of the enhancing immunity that whole formula had is become reconciled, the crowd who is particularly useful for decrease of platelet after chemotherapy, hypoimmunity is edible for a long time.
Patent CN102907547A discloses a kind of sweet shaddock soft sweets, comprises the component of following weight portion: debittering honey pomelo Normal juice 42-60 weight portion, table sugar 5-22 weight portion, citric acid 0.3-0.5 weight portion, vitamin C 0.03-0.06 weight portion, coagulating agent 2.5-4.0 weight portion, water 24-50 weight portion; These honey shaddock soft sweets are easy to long-term preservation, have very high surcharge; The sugaring technique that it adopts is: in vacuum 0.08-0.10MPa, temperature, be infusion 60-80 minute at 100 ℃.Under this kind of sugaring process high-temperature, infusion is chronic, easily causes the color of finished product dark, sweet shaddock juice nutritional labeling loses.
For the content of reducing sugar control of soft sweets, Wu Xiudong learns after deliberation in the exploitation of Master's thesis < < high thermal stability gelatine gums and process optimization > >: reduced sugar ratio should be controlled at 15-25%; Along with content of reducing sugar increases, gelatine gums gel hardness reduces, and elasticity indexes slightly reduces, stable after resistance to deformation takes the lead in diminishing, and structural state is from partially firmly to partially soft, and chewiness reduces.But this,, for adding the soft sweets of carbohydrate as sweetener, is difficult to its reduced sugar proportion control can also keep good sweet taste mouthfeel time 15-25%.
In the last few years, also there is a small amount of cinnamomvine fondant product in market, such as yam health care soft sweets (Pan Ming, Pan Ming, Wang Shikuan, Yang Dong, the Li Bin of people's developments such as Pan Ming, the development of yam health care soft sweets, food industry, 1999 (06): 13-14), it is take Chinese yam, agar, white granulated sugar, glucose syrup etc. as raw material, optimal processing parameter is: Chinese yam 8kg, agar 4kg, white granulated sugar 24kg, glucose syrup 48kg, its finished product transparent color and luster, body is complete, has good chewiness and elasticity.Up to the present, have no temporarily any take sweet shaddock and Chinese yam as shaddock Fragrance Hill medicine soft candy product that primary raw material is made.For meeting the consumer who likes the fragrant taste soft sweets of shaddock, be also badly in need of a interpolations shaddock perfume (or spice), and the shaddock perfume cinnamomvine fondant of making as main raw material(s) take sweet shaddock and Chinese yam.The value that it had both made full use of the food and medicament dual-purpose of Chinese yam, merges again edibility and the taste flavor of sweet shaddock.
Summary of the invention
The object of the present invention is to provide the fragrant cinnamomvine fondant of shaddock, take sweet shaddock and Chinese yam as primary raw material, make, both made full use of the value of the food and medicament dual-purpose of Chinese yam, merge again edibility and the taste flavor of sweet shaddock.The fragrant cinnamomvine fondant soft or hard of this shaddock appropriateness, soft sweets mouthfeel is agreeably sweet, have pure strength, the toughness of chewing, and the content of the contained aurantiin of sweet shaddock component is low.
Another object of the present invention is to provide a kind of method of preparing the fragrant cinnamomvine fondant of shaddock, the method technical process is simple, being applicable to industrialization produces, when keeping soft sweets quality of finished, can enhance productivity, make full use of the integration of drinking and medicinal herbs high nutritive value of Chinese yam, the aurantiin removal effect of the sweet shaddock component simultaneously merging is good.
The invention provides the fragrant cinnamomvine fondant of a kind of shaddock, comprise the component of following weight portion: Chinese yam 20-24 part, debittering honey pomelo grain 23-27 part, white granulated sugar 14-18 part, HFCS 5-7 part, carragheen 3.2-3.8 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part, its content of reducing sugar is 30-50%, moisture is 15-20%.
Wherein, described debittering honey pomelo grain is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin;
A4. blend granulating step: debittering honey pomelo skin is blended evenly with pulper, make debittering honey pomelo grain.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.05MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
The fragrant cinnamomvine fondant of described shaddock is prepared by following step:
A. prepare debittering honey pomelo grain;
B. configure liquid glucose step: water dissolves the white granulated sugar of 14-18 weight portion and the HFCS of 5-7 weight portion, add again the carragheen of 3.2-3.8 weight portion to mix, add again the component of following weight portion: Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part; And liquid glucose is preheated to 95-105 ℃;
C. sugaring step: add the debittering honey pomelo grain of 23-27 weight portion and the Chinese yam of 20-24 weight portion to carry out infusion, wherein said Chinese yam is that Chinese yam piece root is pulverized the yam flour forming;
D. cooling forming step: the liquid glucose after sugaring step is poured in pallet cooling, diced by specification;
E. baking step: drying and processing, makes the fragrant cinnamomvine fondant of shaddock after cooling.
Preferably, described sugaring step is under vacuum condition, to carry out infusion, and preferred vacuum is 0.08MPa-0.15MPa, and the vacuum infusion time is 30-50 minute, and vacuum infusion temperature is 70-85 ℃.
Because the sugariness of Radix Glycyrrhizae is hundred times of sucrose, add after micro-Radix Glycyrrhizae, can be in the case of not affecting the total sugar content of sweet shaddock soft sweets, increase considerably shaddock soft sweets sweet taste, improve its sour-sweet degree, in Radix Glycyrrhizae, contain the tens of kinds of compounds such as glycyrrhizin, enoxolone, liquiritin, isoliquiritin, neoliquriitin, neoisoliquiritin, glycyrrhizin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, umbelliferone simultaneously, can play the effect of other components of mediation.
In the selection of sweetener, adopt the cooperation of white granulated sugar and HFCS, and proportioning is being controlled at 3:1 left and right, adds again micro-Radix Glycyrrhizae, both can guarantee the agreeable to the taste sweet taste of sweet shaddock soft sweets, again can be relatively cost-saving; Can also better coordinate the composition of Chinese yam and debittering honey pomelo grain.
In the selection of coagulating agent, select single kind coagulating agent can avoid the competition between different coagulating agents, the purity of avoiding bringing assorted taste into and guaranteeing the taste of finished product.Coagulating agent is selected carragheen, and its fruit aroma is dense, and sugariness is moderate, tasty and refreshingly do not stick to one's teeth, and transparency is better than agar, and price is low compared with agar; And be added in soft sweets and can make finished product mouthfeel smooth, more full of elasticity, stickiness is little, and stability increases.
Add appropriate Citric Acid Mono, on the one hand for regulate liquid glucose pH value, improve the matter structure of soft sweets finished product, on the other hand as acidic flavouring agent, for coordinating the sour-sweet degree of Chinese yam, debittering honey pomelo grain and sugar sweetener; Also can improve the sensory properties of soft sweets simultaneously, whet the appetite and promote digesting and assimilating of the interior calcium of body, phosphorus substance.
Wherein, golden pomelo is essence or the spices extracting from sweet shaddock ped, adds micro-golden pomelo and can increase considerably the sweet shaddock fragrance of product.
The present invention also provides a kind of method of preparing the fragrant cinnamomvine fondant of shaddock, following step:
A. prepare debittering honey pomelo grain;
B. configure liquid glucose step: with the water of 22-32 weight portion in temperature, be at 50-70 ℃, to dissolve the white granulated sugar of 14-18 weight portion and the HFCS of 5-7 weight portion, add again the carragheen of 3.2-3.8 weight portion to mix, add again the component of following weight portion: Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part; And liquid glucose is preheated to 95-105 ℃;
C. sugaring step: add the debittering honey pomelo grain of 23-27 weight portion and the Chinese yam of 20-24 weight portion to stir infusion 10-30 minute, be cooled to again 70-85 ℃, vacuumizing and keeping vacuum is infusion 30-50 minute under 0.08-0.15MPa, and wherein said Chinese yam is that Chinese yam piece root is pulverized the yam flour forming;
D. cooling forming step: the liquid glucose after sugaring step is poured in pallet cooling, diced by specification;
E. baking step: drying and processing, makes the fragrant cinnamomvine fondant of shaddock after cooling.
Wherein, liquid glucose preheat temperature needs the suitable 95-105 ℃ that is controlled at, and excess Temperature can make the natural flavor composition volatilization in sweet shaddock, Chinese yam, affects the flavor taste of product; Temperature is too low, is unfavorable for mixing of each component, also can affect the quality of final finished.High temperature preheating by sugaring step can kill harmful bacteria, mould, the coliform in Chinese yam, shaddock ped preferably, without the content of reducing sugar that improves soft sweets finished product, just can extend the shelf life.
Water addition in sugaring liquid needs accurately to control, and water less being difficult to of interpolation fully dissolved each solid constituent, causes adding the inhomogeneous of component; Water addition is crossed increases sugar cook time and energy consumption at most, causes that production efficiency is low, energy consumption waste is large, thereby improves cost of manufacture, also can affect the taste flavor of soft sweets finished product.
By substeps such as sugar cook, change glue, acid adding and additive, stirring infusion, vacuum infusions, feed intake to operate and the each section of temperature feeding intake, vacuum are changed and control, and then reduced sweet shaddock ped infusion temperature, shortened the infusion time, avoid the rotten to the corn mouthfeel of sweet shaddock soft sweets finished product honey shaddock ped, also controlled preferably the color of sweet shaddock soft sweets finished product.Wherein, change glue step and directly in the suitable liquid glucose of temperature, carry out, also saved correspondingization glue special equipment, also make carragheen mix with liquid glucose more abundant, guaranteed matter structure and the mouthfeel of sweet shaddock soft sweets finished product.
Vacuum infusion temperature is also unsuitable too high, to avoid occurring graininess gel, thereby affects the quality of soft sweets finished product.The means that the inventive method is controlled separately by substep drop to 70-85 ℃ by vacuum infusion temperature by 100 ℃, have guaranteed the sugaring effect of debittering honey pomelo skin, also guarantee the gel effect of carragheen, have guaranteed the quality of soft sweets finished products.。
Preferably, in described baking step, bake out temperature is 50-70 ℃, and drying time is 6-10 hour.Further preferred, bake out temperature is 50-55 ℃, and drying time is 6-10 hour; Low temperature drying is more conducive to the reservation of the natural flavour mountaineous and nutritional labeling of color and luster, Chinese yam and the sweet shaddock component of soft sweets finished product.
Wherein, the step of preparing debittering honey pomelo grain comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin;
A4. blend granulating step: debittering honey pomelo skin is blended evenly with pulper, make debittering honey pomelo grain.
Preferably, described sweet shaddock ped debitterize step is under vacuum condition, to carry out debitterize, and preferred vacuum is 0.02MPa-0.15MPa, and the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
While producing for ease of industrialization, better control the stability of quality and the uniformity of mouthfeel of the fragrant cinnamomvine fondant of shaddock, can be before preparing the sweet shaddock ped forming step of debittering honey pomelo grain, increase the step of cleaning and sterilizing: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit, thereby better cleaning milk shaddock fresh fruit grow, gather and transportation in the dust, silt, insect, microorganism etc. of surface attachment.The agricultural chemicals that the fresh epidermis of sweet shaddock is remaining if remove or heavy oil etc., can first use 0.5%-1.5%(weight) aqueous hydrochloric acid solution cleans, then uses 1%(weight) aqueous sodium carbonate cleans; Or, first use 0.03%-0.1%(weight) liquor potassic permanganate or the Eusol of 0.04%-0.06% soak 10-15 minute, then use clear water rinsing.
Beneficial effect of the present invention has: it is that raw material makes by sugaring, cooling forming, baking step that the fragrant cinnamomvine fondant of shaddock adopts debittering honey pomelo grain and Chinese yam, its content of reducing sugar is 30-50%, moisture is 15-20%, both make full use of the value of the food and medicament dual-purpose of Chinese yam, merged again edibility and the taste flavor of sweet shaddock.This soft sweets soft or hard appropriateness, mouthfeel is agreeably sweet, has pure strength, the toughness of chewing; Both keep suitable sour-sweet degree, guaranteed ascorbic content; The content of contained aurantiin is also controlled at reduced levels.Meanwhile, its preparation method technical process is simple, is applicable to industrialization and produces, and when guaranteeing soft sweets quality of finished, can enhance productivity.
The specific embodiment
By specific embodiments of the invention given below and comparing embodiment, can further be well understood to the present invention, but they not limitation of the invention.The part not describing in detail in specific embodiment and comparing embodiment is to adopt prior art, known technology means and industry standard to obtain.
Except as otherwise noted, the percentage adopting in the present invention is percetage by weight.
embodiment 1
By following step method, prepare the fragrant cinnamomvine fondant of shaddock:
(1) prepare debittering honey pomelo grain:
Honey shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape, honey pomelo pericarp enters machine and dices, be cut into the sweet shaddock fruit fourth that specification is (3.2-3.8cm) × (3.2-3.8cm) × (3.2-3.8cm), send into again sweet shaddock fruit fourth stepping device stepping, obtain qualified sweet shaddock fruit fourth.
Honey shaddock ped debitterize step: be under 0.05MPa in vacuum, adopt debitterize liquid to remove the bitter principle in sweet shaddock fruit fourth, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize.Debitterize liquid components by weight percentage is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus.The debitterize liquid of above-mentioned formula and sweet shaddock fruit fourth are inserted to vacuum debitterize tank, and the weight ratio of sweet shaddock fruit fourth and debitterize liquid is 1:3, debitterize 80 minutes under 60 ℃ of temperature and 0.05MPa vacuum degree condition.
Rinsing dehydration: water clean after, then with centrifuge drying dehydration to not having the globule residual, make debittering honey pomelo skin.
Blend granulating step: debittering honey pomelo skin is blended evenly with pulper, make debittering honey pomelo grain.
(2) configuration liquid glucose step: be to dissolve the white granulated sugar of 16 weight portions and the HFCS of 6 weight portions at 60 ℃ (wherein in temperature with the water of 27 weight portions, the solid content of HFCS is 70-72%), add again the carragheen of 3.6 weight portions to mix, add again the component of following weight portion: 0.35 part of Citric Acid Mono, 0.05 part, Radix Glycyrrhizae, 0.05 part of vitamin C, 0.1 part of 0.02 part of potassium sorbate and golden pomelo; And liquid glucose is preheated to 95-105 ℃.
(3) sugaring step: add the debittering honey pomelo grain of 25 weight portions and the Chinese yam piece root of 22 weight portions to stir infusion 10-30 minute through pulverizing the yam flour that forms, then be cooled to 80 ℃, vacuumizing and keeping vacuum is infusion 40 minutes under 0.15MPa.
(4) cooling forming step: the liquid glucose after sugaring step is poured in the stainless steel pallet that cleaning and sterilizing is good cooling, dicing into specification by specification is WL=(1.5-2.5cm) × (1.5-2.5cm) × (1.5-2.5cm);
(5) baking step: bake out temperature is 55 ℃, drying time is 9 hours, dry to its moisture be 20-30%, make the fragrant cinnamomvine fondant of shaddock after cooling.
embodiment 2
The process of this embodiment is substantially the same manner as Example 1, and its difference is:
1. prepare in debittering honey pomelo grain step, increase the step of cleaning and sterilizing before sweet shaddock ped forming step: sweet shaddock fresh fruit automatically cleans 2 minutes in 45 ℃ of hot water, enters the cooling rinsing of clean water, in 100ppm ClO 2 solution, normal temperature is sterilized and is dried up.
2. the adjustment of formula rate and technological parameter specifically refers to table 1, table 2.
embodiment 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 1
The cinnamomvine fondant of preparing by following step method.
(1) configuration liquid glucose: white granulated sugar 24kg and glucose syrup 48kg are dissolved in the water, and adopt 100 orders to filter, get its filtrate.
(2) yam flour gelatinization: 8kg Chinese yam is dropped in 8 times of water, put into boiling water bath gelatinization 50min.
(3) sugaring: 4kg agar is cut into comminutions, drops in the water of 20 times 85-90 ℃, until completely dissolved, mixed sugar liquid is added, at 120 ℃, boil, boiling to solid content is 77-87%, cools to 105 ℃, add Chinese yam paste, insulation 5min, is cooled to 75 ℃ after fully mixing.
(4) cooling forming: be then cooled to 60 ℃ pour 50 ℃ in-molded into and make it naturally cooling.
(5) dry: the sugar of cool to room temperature is put into baking oven, adopts 50 ℃ of baking 2hr, after dry 18hr at 45 ℃ again, make sugar moisture in 16% left and right.
comparative example 2
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 3
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
comparative example 4
The process of this embodiment is substantially the same manner as Example 1, and the adjustment of formula rate and technological parameter refers to table 1, table 2.
Table 1 is filled a prescription
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 2 | Comparative example 3 | Comparative example 4 |
| Water | 27 | 22 | 32 | 27 | 37 | 27 |
| White granulated sugar | 16 | 14 | 18 | 11 | 5 | 15 |
| HFCS | 6 | 5 | 7 | 11 | 17 | 7 |
| Carragheen | 3.6 | 3.2 | 3.8 | 1.2 | 3.6 | 3.6 |
| Agar | — | — | — | 2.4 | — | — |
| Citric Acid Mono | 0.35 | 0.2 | 0.4 | 0.35 | 1.35 | 0.35 |
| Radix Glycyrrhizae | 0.05 | 0.03 | 0.06 | 0.05 | — | 1.05 |
| Vitamin C | 0.05 | 0.03 | 0.06 | 0.05 | 0.05 | 0.05 |
| Potassium sorbate | 0.02 | 0.035 | 0.4 | 0.02 | 0.02 | 0.035 |
| Golden pomelo | 0.1 | 0.08 | 0.12 | — | 0.1 | 0.1 |
| Debittering honey pomelo grain | 25 | 30 | 20 | 15 | 35 | 25 |
| Yam flour | 22 | 20 | 24 | 32 | 12 | 22 |
Table 2 technological parameter
Table 3 gives ten people group results of sensory evaluations of the sweet shaddock soft sweets that the method for embodiment 1 to 3 and comparative example 1 to 4 makes; Table 4 has provided the physical and chemical index result of the sweet shaddock soft sweets that embodiment 1 to 3 and comparative example 1 to 4 make, wherein naringin content adopts the assay method of the naringin content of the Fructus Aurantii in 2005 editions > > of < < Chinese pharmacopoeia, and content of reducing sugar and moisture are carried out by industry standard SB/T10021-2008; Table 5 has provided the microbiological indicator of the sweet shaddock soft sweets that embodiment 1 to 3 and comparative example 1 to 4 make, and wherein mold count, coliform are measured, pathogenic bacteria check carries out by the mark GB9678.1-2003 of country.
The results of sensory evaluation of table 30 people groups
Table 4 physical and chemical index result
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Embodiment 4 |
| Naringin content | 0.16% | 0.18% | 0.18% | 0.21% | 2.07% | 0.97% | 0.17% |
| Content of reducing sugar | 37% | 35% | 36% | 48% | 38% | 37% | 34% |
| Moisture | 16% | 17% | 18% | 16% | 17% | 16% | 15% |
Table 5 microbiological indicator result
Above disclosed is only the preferred embodiments of the present invention, certainly can not limit with this interest field of the present invention, and the equivalent variations of therefore doing according to the present patent application the scope of the claims, still belongs to the scope that the present invention is contained.
Claims (9)
1. the fragrant cinnamomvine fondant of shaddock, it is characterized in that: the component that comprises following weight portion: Chinese yam 20-24 part, debittering honey pomelo grain 23-27 part, white granulated sugar 14-18 part, HFCS 5-7 part, carragheen 3.2-3.8 part, Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part, its content of reducing sugar is 30-50%, moisture is 15-20%.
2. the fragrant cinnamomvine fondant of shaddock according to claim 1, is characterized in that: by following step, prepared:
A. prepare debittering honey pomelo grain;
B. configure liquid glucose step: water dissolves the white granulated sugar of 14-18 weight portion and the HFCS of 5-7 weight portion, add again the carragheen of 3.2-3.8 weight portion to mix, add again the component of following weight portion: Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part; And liquid glucose is preheated to 95-105 ℃;
C. sugaring step: add the debittering honey pomelo grain of 23-27 weight portion and the Chinese yam of 20-24 weight portion to carry out infusion, wherein said Chinese yam is that Chinese yam piece root is pulverized the yam flour forming;
D. cooling forming step: the liquid glucose after sugaring step is poured in pallet cooling, diced by specification;
E. baking step: drying and processing, makes the fragrant cinnamomvine fondant of shaddock after cooling.
3. the fragrant cinnamomvine fondant of shaddock according to claim 1 and 2, is characterized in that: described debittering honey pomelo grain is prepared by following step:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin;
A4. blend granulating step: debittering honey pomelo skin is blended evenly with pulper, make debittering honey pomelo grain.
4. the fragrant cinnamomvine fondant of shaddock according to claim 3, is characterized in that: under the vacuum condition that described sweet shaddock ped debitterize step is is 0.02MPa-0.15MPa in vacuum, carry out debitterize, the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
5. a method of preparing the fragrant cinnamomvine fondant of shaddock, is characterized in that: comprise the following steps:
A. prepare debittering honey pomelo grain;
B. configure liquid glucose step: with the water of 22-32 weight portion in temperature, be at 50-70 ℃, to dissolve the white granulated sugar of 14-18 weight portion and the HFCS of 5-7 weight portion, add again the carragheen of 3.2-3.8 weight portion to mix, add again the component of following weight portion: Citric Acid Mono 0.2-0.4 part, Radix Glycyrrhizae 0.03-0.06 part, vitamin C 0.03-0.06 part, potassium sorbate 0.02-0.04 part and golden pomelo 0.08-0.12 part; And liquid glucose is preheated to 95-105 ℃;
C. sugaring step: add the debittering honey pomelo grain of 23-27 weight portion and the Chinese yam of 20-24 weight portion to stir infusion 10-30 minute, be cooled to again 70-85 ℃, vacuumizing and keeping vacuum is infusion 30-50 minute under 0.08-0.15MPa, and wherein said Chinese yam is that Chinese yam piece root is pulverized the yam flour forming;
D. cooling forming step: the liquid glucose after sugaring step is poured in pallet cooling, diced by specification;
E. baking step: drying and processing, makes the fragrant cinnamomvine fondant of shaddock after cooling.
6. method according to claim 5, is characterized in that: the step of preparing debittering honey pomelo grain comprises:
A1. sweet shaddock ped forming step: sweet shaddock fresh fruit is cut into lobe fresh fruit, and become the honey pomelo pericarp of lobe fresh fruit Fen Li with sweet shaddock pulp, by honey pomelo pericarp and cut into the sweet shaddock fruit fourth of specification shape;
A2. sweet shaddock ped debitterize step: remove the bitter principle in sweet shaddock fruit fourth by debitterize liquid, by separation with debitterize liquid the sweet shaddock fruit fourth after debitterize, the composition components by weight percentage of wherein said debitterize liquid is: the water of sodium chloride 3.5-5.5%, cycloheptaamylose 0.3-0.4% and surplus;
A3. rinsing dehydration: after water cleans, then drying dehydration, make debittering honey pomelo skin;
A4. blend granulating step: debittering honey pomelo skin is blended evenly with pulper, make debittering honey pomelo grain.
7. according to the method described in claim 5 or 6, it is characterized in that: before described sweet shaddock ped forming step, increase cleaning and sterilizing step: adopt the aqueous solution of chlorine dioxide that concentration is 10-500mg/L to carry out cleaning and sterilizing to sweet shaddock fresh fruit.
8. according to the method described in claim 5 or 6, it is characterized in that: under the vacuum condition that described sweet shaddock ped debitterize step is is 0.02MPa-0.15MPa in vacuum, carry out debitterize, the debitterize time is 60-90 minute, and debitterize temperature is 50-80 ℃.
9. according to the method described in any one in claim 4 to 8, it is characterized in that: in described drying steps, bake out temperature is 50-70 ℃, and drying time is 6-10 hour.
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| CN104472822A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Making method of strawberry milk soft sweets containing potato |
| CN105166294A (en) * | 2015-10-09 | 2015-12-23 | 上海海洋大学 | Composite functional purple sweet potato leaf candies and preparation method thereof |
| CN106173158A (en) * | 2016-08-05 | 2016-12-07 | 安徽倮倮米业有限公司 | Tasty and refreshing coconut meat rice flour and the method for rice residue soft sweet are produced in a kind of synchronization |
| CN106260377A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of method simultaneously preparing rice residue soft sweet when preparing tasty and refreshing coconut meat rice flour |
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- 2013-12-05 CN CN201310648584.9A patent/CN103749907A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104472822A (en) * | 2014-12-11 | 2015-04-01 | 谈茁 | Making method of strawberry milk soft sweets containing potato |
| CN105166294A (en) * | 2015-10-09 | 2015-12-23 | 上海海洋大学 | Composite functional purple sweet potato leaf candies and preparation method thereof |
| CN106173158A (en) * | 2016-08-05 | 2016-12-07 | 安徽倮倮米业有限公司 | Tasty and refreshing coconut meat rice flour and the method for rice residue soft sweet are produced in a kind of synchronization |
| CN106260377A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of method simultaneously preparing rice residue soft sweet when preparing tasty and refreshing coconut meat rice flour |
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