CN103828998A - Orange candy - Google Patents
Orange candy Download PDFInfo
- Publication number
- CN103828998A CN103828998A CN201210490659.0A CN201210490659A CN103828998A CN 103828998 A CN103828998 A CN 103828998A CN 201210490659 A CN201210490659 A CN 201210490659A CN 103828998 A CN103828998 A CN 103828998A
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- CN
- China
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- orange
- candy
- radix glycyrrhizae
- juice
- parts
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Abstract
The invention discloses an orange candy. The orange candy is prepared from the components in parts by weight: 20-40 parts of glucose syrup, 20-40 parts of fresh milk, 20-30 parts of oranges, 10-20 parts of xylitol, 10-20 parts of white granulated sugar and 5-10 parts of glycyrrhiza. With the adoption of the orange candy, fresh oranges are used to be juiced, and additives such as an extra spice and the like are not need, therefore, the orange candy is safe and nutrient; and in addition, the most true orange flavor is provided, and the taste is ensured.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of orange candy.
Background technology
Candy is loved by the people as traditional sweet food always, and the various candies of selling are in the market in many styles, and such as hard candy, gel candy, burnt odor candy and the toffee of various tastes, taste is various.But current candy due to be spices and the various sweetener adding be main, various fragrance only can be provided, this class additive does not have nutritive value conventionally.Along with growth in the living standard, people, for self healthy growing interest, particularly cross excessively very worry to the use of candy inner additive.
Summary of the invention
In order to overcome above-mentioned defect, the invention provides a kind of orange candy, reduce candy and too relied on for additive.
The present invention is achieved through the following technical solutions:
A kind of orange candy, the mass fraction of preparing the raw material constituent of described orange candy is, glucose syrup 20～40, fresh milk 20～40, orange 20～30, xylitol 10～20, white granulated sugar 10～20, Radix Glycyrrhizae 5～10.
Its preparation method is:
1), by fresh orange stoning, peeling, Radix Glycyrrhizae is cleaned;
2) Radix Glycyrrhizae is pulverized, after sieving, obtain powder;
3) orange after stoning, peeling is sent into juice extractor, and add milk in juice extractor, make orange juice;
4) xylitol and white granulated sugar are put into orange juice, after fully dissolving, add Radix Glycyrrhizae powder to mixed solution, stir;
5) to step 4) mixed solution that makes adds glucose syrup to stir off, and temperature remains between 100～120 degree, constantly stirs, and when syrup concentration is 90～93%, stops boiling;
6) by step 5) in the massecuite that makes be cooled to 50～60 degree;
7) by step 6) cooling massecuite pours mould into, makes finished product.
Described step 3) in point add milk three times, every minor tick 5 minutes.
Compared with prior art, tool has the following advantages in the present invention:
The present invention uses fresh orange to squeeze the juice, and does not need extra spices etc. additive, therefore not only safety but also nutrition, and the most real orange taste is provided, ensure mouthfeel.
Detailed description of the invention
Embodiment mono-
A kind of orange candy, the mass fraction of preparing the raw material constituent of described orange candy is, glucose syrup 20, fresh milk 20, orange 20, xylitol 10, white granulated sugar 10, Radix Glycyrrhizae 5.
Its preparation method is:
1), by fresh orange stoning, peeling, Radix Glycyrrhizae is cleaned;
2) Radix Glycyrrhizae is pulverized, after sieving, obtain powder;
3) orange after stoning, peeling is sent into juice extractor, and add milk in juice extractor, make orange juice;
4) xylitol and white granulated sugar are put into orange juice, after fully dissolving, add Radix Glycyrrhizae powder to mixed solution, stir;
5) to step 4) mixed solution that makes adds glucose syrup to stir off, and temperature remains between 100 degree, constantly stirs, and when syrup concentration is 90%, stops boiling;
6) by step 5) in the massecuite that makes be cooled to 50 degree;
7) by step 6) cooling massecuite pours mould into, makes finished product.
Wherein, step 3) in point add milk three times, every minor tick 5 minutes.
Embodiment bis-
A kind of orange candy, the mass fraction of preparing the raw material constituent of described orange candy is, glucose syrup 40, fresh milk 40, orange 30, xylitol 20, white granulated sugar 20, Radix Glycyrrhizae 10.
Its preparation method is:
1), by fresh orange stoning, peeling, Radix Glycyrrhizae is cleaned;
2) Radix Glycyrrhizae is pulverized, after sieving, obtain powder;
3) orange after stoning, peeling is sent into juice extractor, and add milk in juice extractor, make orange juice;
4) xylitol and white granulated sugar are put into orange juice, after fully dissolving, add Radix Glycyrrhizae powder to mixed solution, stir;
5) to step 4) mixed solution that makes adds glucose syrup to stir off, and temperature remains between 120 degree, constantly stirs, and when syrup concentration is 93%, stops boiling;
6) by step 5) in the massecuite that makes be cooled to 60 degree;
7) by step 6) cooling massecuite pours mould into, makes finished product.
Wherein, step 3) in point add milk three times, every minor tick 5 minutes.
Embodiment tri-
A kind of orange candy, the mass fraction of preparing the raw material constituent of described orange candy is, glucose syrup 30, fresh milk 30, orange 25, xylitol 15, white granulated sugar 15, Radix Glycyrrhizae 8.
Its preparation method is:
1), by fresh orange stoning, peeling, Radix Glycyrrhizae is cleaned;
2) Radix Glycyrrhizae is pulverized, after sieving, obtain powder;
3) orange after stoning, peeling is sent into juice extractor, and add milk in juice extractor, make orange juice;
4) xylitol and white granulated sugar are put into orange juice, after fully dissolving, add Radix Glycyrrhizae powder to mixed solution, stir;
5) to step 4) mixed solution that makes adds glucose syrup to stir off, and temperature remains between 110 degree, constantly stirs, and when syrup concentration is 92%, stops boiling;
6) by step 5) in the massecuite that makes be cooled to 55 degree;
7) by step 6) cooling massecuite pours mould into, makes finished product.
Wherein, step 3) in point add milk three times, every minor tick 5 minutes.
Claims (3)
1. an orange candy, is characterized in that: the mass fraction of preparing the raw material constituent of described orange candy is, glucose syrup 20～40, fresh milk 20～40, orange 20～30, xylitol 10～20, white granulated sugar 10～20, Radix Glycyrrhizae 5～10.
2. a kind of orange candy according to claim 1, its preparation method is:
1), by fresh orange stoning, peeling, Radix Glycyrrhizae is cleaned;
2) Radix Glycyrrhizae is pulverized, after sieving, obtain powder;
3) orange after stoning, peeling is sent into juice extractor, and add milk in juice extractor, make orange juice;
4) xylitol and white granulated sugar are put into orange juice, after fully dissolving, add Radix Glycyrrhizae powder to mixed solution, stir;
5) to step 4) mixed solution that makes adds glucose syrup to stir off, and temperature remains between 100～120 degree, constantly stirs, and when syrup concentration is 90～93%, stops boiling;
6) by step 5) in the massecuite that makes be cooled to 50～60 degree;
7) by step 6) cooling massecuite pours mould into, makes finished product.
3. the preparation method of a kind of orange candy according to claim 2, is characterized in that: described step 3) in point add milk three times, every minor tick 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210490659.0A CN103828998A (en) | 2012-11-22 | 2012-11-22 | Orange candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210490659.0A CN103828998A (en) | 2012-11-22 | 2012-11-22 | Orange candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103828998A true CN103828998A (en) | 2014-06-04 |
Family
ID=50793150
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210490659.0A Pending CN103828998A (en) | 2012-11-22 | 2012-11-22 | Orange candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103828998A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685341A (en) * | 2016-02-17 | 2016-06-22 | 莫健明 | Mandarin orange candy |
| CN105707391A (en) * | 2016-02-17 | 2016-06-29 | 莫健明 | Kumquat candy |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
-
2012
- 2012-11-22 CN CN201210490659.0A patent/CN103828998A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685341A (en) * | 2016-02-17 | 2016-06-22 | 莫健明 | Mandarin orange candy |
| CN105707391A (en) * | 2016-02-17 | 2016-06-29 | 莫健明 | Kumquat candy |
| CN106615556A (en) * | 2016-12-14 | 2017-05-10 | 钦州阜康农副食品有限公司 | Grapefruit hard candy and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |