CN103783249A - Burdock compound fudge and preparation method thereof - Google Patents
Burdock compound fudge and preparation method thereof Download PDFInfo
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- CN103783249A CN103783249A CN201410031304.4A CN201410031304A CN103783249A CN 103783249 A CN103783249 A CN 103783249A CN 201410031304 A CN201410031304 A CN 201410031304A CN 103783249 A CN103783249 A CN 103783249A
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Abstract
The invention discloses a kind of burdock compound fudge and a preparation method thereof. The burdock compound fudge comprises 39-41 parts of a burdock concentrate, 7-9 parts of a siraitia grosvenorii concentrate, 13-14 parts of an arabian jasmine flower concentrate, 19-21 parts of a licorice concentrate, 29-31 parts of white granulated sugar, 69-71 parts of glucose syrup, 0.9-1.1 parts of composite gels, and 0.8-0.9 part of an acidulant. The burdock compound fudge is prepared through the steps of respectively carrying out impurity removal, digestion, filtering, concentration and recovery on burdock, siraitia grosvenorii, arabian jasmine flowers and licorice taken as raw materials so as to obtain concentrates of corresponding raw materials; and mixing the concentrates, decocting the obtained mixture, molding the obtained object, and drying the obtained product so as to obtain a finished product. According to the invention, a leisure food which is unique in taste, healthy and tonic is developed.
Description
Technical field
The present invention relates to a kind of soft sweets, relate in particular to a kind of compound soft sweets take burdock as raw material and preparation method thereof.
Background technology
Burdock is containing multivitamin and the mineral matter of the needed by human body such as synanthrin, cellulose, protein, calcium, phosphorus, iron, and wherein carotene carotene content is higher 150 times than carrot, and the content of protein and calcium is first of tubers.Radix bardanae contains synanthrin and volatile oil, arctic acid, multiple polyphenol substance and aldehydes, and be rich in cellulose and amino acid, the amino acid content especially with special pharmacological effect is high, as the asparatate with brain strengthening function accounts for the 25%-28% of total amino acid, arginine accounts for 18%-20%, and the macroelement and the trace element that contain the needed by human such as Ca, Mg, Fe, Mn, Zn.In Compendium of Material Medica, state in detail: burdock is warm in nature, taste is sweet nontoxic, lead to the twelve regular channels, remove the five internal organs bad odor, clothes are made light of one's life by commiting suicide resistance to old for a long time.There are heat-clearing, removing toxic substances, clearing damp, invigorating the spleen, appetizing, defaecation, enriching yin, kidney tonifying, beneficial gas, step-down, anti-stroke effect.
At present, the leisure food that utilizes burdock to make for raw material is more and more, but mostly solely take burdock as health-care components, is aided with the burdock soft sweets that plurality of raw materials makes and need further exploitation.
Summary of the invention
The invention provides the compound soft sweets of a kind of burdock, be aided with the plurality of raw materials such as Momordica grosvenori, Jasmine, Radix Glycyrrhizae, to reach effect of mouthfeel uniqueness, health-care tonic.
The compound soft sweets of a kind of burdock provided by the invention, each component and ratio of quality and the number of copies thereof are: burdock concentrate 39-41 part, Momordica grosvenori concentrate 7-9 part, Jasmine concentrate 13-14 part, Radix Glycyrrhizae concentrate 19-21 part, white granulated sugar 29-31 part, glucose syrup 69-71 part, plural gel agent 0.9-1.1 part, acid 0.8-0.9 part.
Further, each component of the present invention also comprises vitamin 0.003-0.004 part.
Further, described acid is at least one in citric acid, natrium citricum or malic acid.
A preparation method for the compound soft sweets of burdock, makes finished product through mixing → infusion → moulding → dry, and concrete steps are as follows:
A, mixing: first white granulated sugar, glucose syrup mixing infusion are melted to whole, then the plural gel agent of expanding after soaking is mixed with it.
B, infusion: said mixture is continued to infusion, and 115 ℃ of temperature, while reaching 65%, stop heating to soluble solid content; When liquid to be mixed is cooled to 75 ℃, add burdock concentrate, Momordica grosvenori concentrate, jasmine concentrate, Radix Glycyrrhizae concentrate and acid, continue infusion to boiling, be cooled to 75 ℃ from fire, stand-by.
C, moulding: with stand-by mixed liquor moulding, leave standstill to room temperature gel forming.
D, dry: after moulding the demoulding dry, baking temperature is higher than 60 ℃, drying time 15h-24h.
Further, described concentrate refers to respectively take burdock, Momordica grosvenori, jasmine, Radix Glycyrrhizae as raw material, makes through removal of impurities → lixiviate → filtration → concentrated → reclaim, and concrete steps are as follows:
E, removal of impurities: selecting burdock, Momordica grosvenori, jasmine, Radix Glycyrrhizae one is raw material, remove after foreign matter impurity, rinses one time with clear water.
F, lixiviate: by the raw material of above-mentioned cleaning, lixiviate twice, and merge leaching liquor twice.
G, filtration: above-mentioned filtrate is left standstill after cooling 2-3h, filter and collect filtrate.
H, concentrated: above-mentioned filtrate freeze concentration is to 1/4th of stoste, for subsequent use.
I, recovery: reclaim above-mentioned concentrate, make respectively burdock concentrate, Momordica grosvenori concentrate, jasmine concentrate and Radix Glycyrrhizae concentrate.
Preferably, in step D, baking temperature is 45 ℃.
Preferably, in step F, extraction time is 2 h for the first time, and extraction time is 1 h for the second time, and water consumption is primary 1/2nd for the second time.
Preferably, in step G, adopt diatomaceous earth filter.
To sum up, the present invention is not only take burdock concentrate as primary raw material, also be aided with Momordica grosvenori, Jasmine, Radix Glycyrrhizae concentrate, raw material respectively through pick removal of impurities, lixiviate, filtration, concentrated, reclaim and obtain above-mentioned concentrate, then add white granulated sugar, glucose syrup, plural gel agent, acid, vitamin etc. and prepare Compound Soft Sweets With Health Functions.
Soft sweets of the present invention and existingly on the market merely have very large effect difference as the fruity soft sweets of leisure food.Wherein, arhat fruity is sweet cool in nature, returns lung, large intestine channel, moistens the lung and relieve the cough, and the effect promoting the production of body fluid to quench thirst, is applicable to lung heat or xeropulmonary cough, and it is thirsty etc. that pertussis and hot summer weather are hindered Tianjin, the effect relaxing bowel in addition in addition.The symptom such as the volatilization oily matter that Jasmine is contained, has promoting qi circulation and relieving pain, separates the effect of strongly fragrant dissipating bind, can alleviate chest and abdomen swelling and pain, and diarrhea is tenesmus are the dietotherapy good merchantable brand of pain relieving.Jasmine has inhibitory action to various bacteria, and oral administration and externally can be treated the inflammatory conditions such as hot eyes, sore, exanthemv.Radix Glycyrrhizae cures mainly invigorates the spleen and benefits qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.For weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, gastral cavity abdomen, the anxious pain of four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, strong.Visible, these compound soft sweets have diuresis, defaecation, prevent and treat hemorrhoid, toxin expelling, blood-clearing face-beautifying, adjusting blood pressure and blood lipoid, tonifying kidney and strengthening yang, the health-care efficacy such as moisten the lung and relieve the cough.
In addition, this preparation method does not add pigment and harmful additive, the finished product sour and sweet palatability, the sweet taste that make are long, tissue is fine and smooth, soft, do not stick to one's teeth, chew strength, there is the distinctive delicate fragrance of burdock and sweet taste, be the non-harmful leisure food of pure natural.
Accompanying drawing explanation
Fig. 1 is the preparation flow figure of the embodiment of the present invention one.
The specific embodiment
Below in conjunction with accompanying drawing, the invention will be further described.
Embodiment mono-: be ready to raw material required for the present invention and comprise: burdock, Momordica grosvenori, Jasmine, Radix Glycyrrhizae, white granulated sugar, glucose syrup, plural gel agent, acid, vitamin.
First, respectively take burdock, Momordica grosvenori, jasmine, Radix Glycyrrhizae as raw material, carry out removal of impurities → lixiviate → filtration → concentrated → recovery and make corresponding concentrate, as raw material for standby, to prepare burdock concentrate as example, concrete steps are as follows.
1) removal of impurities: select without rotting, without rotten, through oven dry the burdock particle after Titian, remove after black particle and other foreign matter impurity wherein, rinse one time with clear water.
2) lixiviate: by the burdock particle of above-mentioned cleaning, twice of lixiviate.A certain amount of water of lixiviate for the first time, extraction time is 2h; The water consumption of lixiviate is for the second time primary 1/2nd, and extraction time is 1h, then merges leaching liquor twice.
3) filter: above-mentioned filtrate is left standstill after cooling 2-3h, adopt diatomaceous earth filter, under 0.8MPa pressure, utilize vacuum filtration machine to carry out diatomite filtration, and collect the filtrate after filtering.
4) concentrated: by the filtrate freeze concentration of collecting to 1/4th of stoste.
5) reclaim: above-mentioned concentrate is reclaimed,, obtain burdock concentrate, for subsequent use.
In like manner, jasmine, Momordica grosvenori, Radix Glycyrrhizae with reference to preparation processes such as the removal of impurities of above-mentioned burdock, lixiviate, filtration, concentrated, recovery, make jasmine concentrate, Momordica grosvenori concentrate, Radix Glycyrrhizae concentrate respectively, for subsequent use.
Then, be that raw material is prepared the compound soft sweets of burdock with four kinds of concentrates of gained, concrete steps are as follows.
6) mix: first, take white granulated sugar 30Kg, glucose syrup 70Kg, they are mixed to infusion to all melting.
Meanwhile, take plural gel agent, as pectin, gelatin, carragheen, now adopt carragheen 1Kg.Because the water absorption rate of plural gel agent is higher, reach as high as 30 times-40 times, so carragheen will pass through immersion in advance, and more than soaking 1h, make its abundant imbibition.
Then, the carragheen after abundant imbibition is mixed with white granulated sugar, glucose syrup mixed liquor.
7) infusion: said mixture is continued to infusion, and temperature is controlled at 115 ℃ of left and right., illustrate and reach sugar cook terminal when 65% left and right with the soluble solid content in pol instrumentation mixture; Also useable glass rod dips liquid glucose, observe solution concentration, when liquid glucose from chopsticks flow down be thin sugared bar not easily broken fall shape, illustrate and endure; Also can pick a small amount of liquid glucose test with hand, in the time that finger opens, can pinch saccharogenesis silk, explanation reaches sugar cook terminal.
Then, the above-mentioned mixed liquor of enduring is cooled to 75 ℃ of left and right, add respectively burdock concentrate 40Kg, Momordica grosvenori concentrate 8Kg, jasmine concentrate 13Kg, Radix Glycyrrhizae concentrate 20Kg, and citric acid 175g, natrium citricum 400g, malic acid 100g and vitamin 3.5g, continue infusion to mixed liquor boiling, be cooled to 75 ℃ of left and right from fire, stand-by.
8) moulding: with the stand-by mixed liquor that the is cooled to 75 ℃ moulding that takes the dish out of the pot, then leave standstill to room temperature and treat gel forming.Adopt plastic three-dimensional mould, so, the soft sweets shape of cast is clear, third dimension strong, be convenient in demoulding, easy cleaning.
9) dry: after mixed liquor moulding, the demoulding is dried, and baking temperature is controlled at 45 ℃ of left and right, and drying time, 15h-24 h, obtained the compound soft sweets finished product of burdock.Attention: baking temperature can not be higher than 60 ℃, otherwise can make color and luster generation brown stain and the dissolving of finished product soft sweets.After depanning, for preventing that part soft sweets surface from having viscosity, can spread on soft sweets surface one deck food starch and prevent that it from clinging mutually.
Embodiment bis-: each component of the compound soft sweets of burdock also can be: burdock concentrate 39Kg, Momordica grosvenori concentrate 7Kg, Jasmine concentrate 13Kg, Radix Glycyrrhizae concentrate 19Kg, white granulated sugar 29Kg, glucose syrup 69Kg, plural gel agent 0.9Kg, acid 0.8Kg, vitamin 0.003Kg.Acid is at least one in citric acid, natrium citricum or malic acid.These soft sweets preparation method is with embodiment mono-.
Embodiment tri-: each component of the compound soft sweets of burdock also can be: burdock concentrate 41Kg, Momordica grosvenori concentrate 9Kg, Jasmine concentrate 14Kg, Radix Glycyrrhizae concentrate 21Kg, white granulated sugar 31Kg, glucose syrup 71Kg, plural gel agent 1.1Kg, acid 0.9Kg, vitamin 0.004Kg.Acid is at least one in citric acid, natrium citricum or malic acid.These soft sweets preparation method is with embodiment mono-.
In addition, the organoleptic indicator of the compound soft sweets finished product of burdock has following some requirement: color and luster: sugared body is brown, translucent, is rich in gloss; Tissue morphology: sugared body is full, without sclerderm, organize pliable and tough, high resilience; Flavour and mouthfeel: sour and sweet palatability, sweet taste is long, tissue is fine and smooth, soft, do not stick to one's teeth, chew strength, there is the distinctive delicate fragrance of burdock and sweet taste.
There is following requirement physical and chemical index aspect: moisture: water content is 13%-15%; Without the visible impurity of naked eyes.
Microbiological indicator has following requirement: total number of bacteria≤100/g; Coliform≤30/100g; Pathogenic bacteria must not detect.
Claims (8)
1. the compound soft sweets of burdock, it is characterized in that, each component and ratio of quality and the number of copies thereof are: burdock concentrate 39-41 part, Momordica grosvenori concentrate 7-9 part, Jasmine concentrate 13-14 part, Radix Glycyrrhizae concentrate 19-21 part, white granulated sugar 29-31 part, glucose syrup 69-71 part, plural gel agent 0.9-1.1 part, acid 0.8-0.9 part.
2. the compound soft sweets of a kind of burdock according to claim 1, is characterized in that, also comprise vitamin 0.003-0.004 part.
3. the compound soft sweets of a kind of burdock according to claim 1 and 2, is characterized in that, described acid is at least one in citric acid, natrium citricum or malic acid.
4. a preparation method for the compound soft sweets of a kind of burdock as claimed in claim 1, is characterized in that, makes finished product through mixing → infusion → moulding → dry, and concrete steps are as follows:
A, mixing: first white granulated sugar, glucose syrup mixing infusion are melted to whole, then the plural gel agent of expanding after soaking is mixed with it;
B, infusion: said mixture is continued to infusion, and 115 ℃ of temperature, while reaching 65%, stop heating to soluble solid content; When liquid to be mixed is cooled to 75 ℃, add burdock concentrate, Momordica grosvenori concentrate, jasmine concentrate, Radix Glycyrrhizae concentrate and acid, continue infusion to boiling, be cooled to 75 ℃ from fire, stand-by;
C, moulding: with stand-by mixed liquor moulding, leave standstill to room temperature gel forming;
D, dry: after moulding the demoulding dry, baking temperature is higher than 60 ℃, drying time 15h-24h.
5. the preparation method of the compound soft sweets of a kind of burdock according to claim 4, it is characterized in that, described concentrate refers to respectively take burdock, Momordica grosvenori, jasmine, Radix Glycyrrhizae as raw material, makes through removal of impurities → lixiviate → filtration → concentrated → reclaim, and concrete steps are as follows:
E, removal of impurities: selecting burdock, Momordica grosvenori, jasmine, Radix Glycyrrhizae one is raw material, remove after foreign matter impurity, rinses one time with clear water;
F, lixiviate: by the raw material of above-mentioned cleaning, lixiviate twice, and merge leaching liquor twice;
G, filtration: above-mentioned filtrate is left standstill after cooling 2-3h, filter and collect filtrate;
H, concentrated: above-mentioned filtrate freeze concentration is to 1/4th of stoste, for subsequent use;
I, recovery: reclaim above-mentioned concentrate, make respectively burdock concentrate, Momordica grosvenori concentrate, jasmine concentrate and Radix Glycyrrhizae concentrate.
6. according to the preparation method of the compound soft sweets of a kind of burdock described in claim 4 or 5, it is characterized in that, in described step D, baking temperature is 45 ℃.
7. the preparation method of the compound soft sweets of a kind of burdock according to claim 5, is characterized in that, in described step F, extraction time is 2 h for the first time, and extraction time is 1 h for the second time, and water consumption is primary 1/2nd for the second time.
8. according to the preparation method of the compound soft sweets of a kind of burdock described in claim 5 or 7, it is characterized in that, in described step G, adopt diatomaceous earth filter.
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| CN201410031304.4A CN103783249A (en) | 2014-01-22 | 2014-01-22 | Burdock compound fudge and preparation method thereof |
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| CN201410031304.4A CN103783249A (en) | 2014-01-22 | 2014-01-22 | Burdock compound fudge and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369490A (en) * | 2020-11-17 | 2021-02-19 | 王安琪 | Formula and preparation method of traditional Chinese medicine functional soft sweets with effects of invigorating spleen and replenishing qi |
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| CN1860897A (en) * | 2006-06-05 | 2006-11-15 | 梁启界 | Product for clearing-heat and moistening-throat, and its prepn. method |
| WO2010006385A1 (en) * | 2008-07-15 | 2010-01-21 | Dirk Laureyssens | Chewing gum variations |
| CN102696845A (en) * | 2012-05-18 | 2012-10-03 | 上海冠生园食品有限公司 | Momordica grosvenori sugar and manufacturing process thereof |
| CN102845582A (en) * | 2012-10-16 | 2013-01-02 | 汪永辉 | Preparation method of burdock fudge |
-
2014
- 2014-01-22 CN CN201410031304.4A patent/CN103783249A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032839A (en) * | 1987-10-22 | 1989-05-10 | 联合工艺公司 | Cut off and pressure regulator valve |
| CN1860897A (en) * | 2006-06-05 | 2006-11-15 | 梁启界 | Product for clearing-heat and moistening-throat, and its prepn. method |
| WO2010006385A1 (en) * | 2008-07-15 | 2010-01-21 | Dirk Laureyssens | Chewing gum variations |
| CN102696845A (en) * | 2012-05-18 | 2012-10-03 | 上海冠生园食品有限公司 | Momordica grosvenori sugar and manufacturing process thereof |
| CN102845582A (en) * | 2012-10-16 | 2013-01-02 | 汪永辉 | Preparation method of burdock fudge |
Non-Patent Citations (1)
| Title |
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| 宋慧，等: ""牛蒡茶饮料加工工艺研究"", 《农业机械》, no. 35, 31 December 2011 (2011-12-31), pages 128 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369490A (en) * | 2020-11-17 | 2021-02-19 | 王安琪 | Formula and preparation method of traditional Chinese medicine functional soft sweets with effects of invigorating spleen and replenishing qi |
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Application publication date: 20140514 |