CN104171229A - Making method of Melastoma dodecandrum Lour. soft candy - Google Patents
Making method of Melastoma dodecandrum Lour. soft candy Download PDFInfo
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- CN104171229A CN104171229A CN201310432863.1A CN201310432863A CN104171229A CN 104171229 A CN104171229 A CN 104171229A CN 201310432863 A CN201310432863 A CN 201310432863A CN 104171229 A CN104171229 A CN 104171229A
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- ground
- harvested
- soft candy
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- melastoma dodecandrum
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Abstract
The invention relates to a making method of a Melastoma dodecandrum Lour. soft candy. The Melastoma dodecandrum Lour. soft candy is made by taking Melastoma dodecandrum Lour. and Chinese yams as main materials, taking glucose, sugarcane white sugar, edible gelatin and the like as auxiliary materials, and subjecting the materials to processes of stewing, dishing-up and the like. The formula of the soft candy is scientific, and the making process is simple. The prepared soft candy has the advantages of good nourishing and health-care function, good mouthfeel, moderate sour and sweet degree and excellent quality, and leads a person to endless aftertastes.
Description
Technical field
The present invention relates to food processing technology field, specifically harvest the preparation method of soft sweets a kind ofly.
Background technology
Harvest formal name used at school Melastoma dodecandrum Lour.Belong to Melastomataceae tomonea plant, claim again open country fall eggplant, Fructus Fici tikouae, PUDIJIN.Its fruit circle, meat, can eat raw, sweet good to eat.Modern clinical research shows: ground is harvested has the effects such as antitumor, anti-ageing, hypoglycemic, reducing blood lipid, and normal cell is not had to toxic and side effect.The utilization of harvesting over the ground at present, is mainly ornamental plant.On market, harvest over the ground edibility exploitation seldom at present, product is little.
The object of the invention is to make a kind of pot foods that facilitate of harvesting taking ground as raw material, the nutrient that reservation is harvested to greatest extent and medicinal health composition, the ground that the present invention produces is harvested soft sweets and is not only had nourishing health function, and mouthfeel good, sour-sweet moderate, enjoy endless aftertastes.
Summary of the invention
The present invention proposes to harvest soft sweets a kind ofly.
The formula that the present invention adopts is: 50-70 component, Radix Angelicae Sinensis 30-40 component, maltose 20-30 component, sucrose 20-30 component, tapioca starch 50-80 component, carragheen 10 1 20 components, potassium sorbate 10 1 30 components are harvested in ground.
Prescription science of the present invention, manufacture craft is simple, retained ground harvests complete-matter nourishing health care composition, and delicate fragrance is good to eat, long times of aftertaste.
Detailed description of the invention
(1) pretreatment of raw material: choose disease-free, without 50 kilograms of ground of insect pest harvest, 30 kilograms of Radix Angelicae Sinensis pulverize with pulverizer respectively, stand-by after crossing 60 eye mesh screens and filtering;
(2) lixiviate: by ground harvest with Chinese Angelica Root rustless steel container in, water is fully moistening, then adds 800 kg water and put into, and is heated to 50-60 DEG C, the time is 20-30min, after filtering, forms leaching liquor with 100 mesh filter screens.
(3) boil: get 20 kilograms of maltose, 50 kilograms of tapioca starch, 20 kilograms of sucrose and mix and be heated to while stirring 90-95 DEG C with the leaching liquor of step (2) gained, time is 40-50min, slurry drops into 10 kilograms of potassium sorbates and 10 kilograms of carragheens by 50-60 DEG C water-solubleization after being interspongioplastic substance pasty state, boils after 3-5min naturally cooling.
(4) fall to coil: when the sugar after boiling is cooled to 60 DEG C, pour in dish or mould.
(5) cooling: dish tool is placed on to dry place, naturally cooling.
(6) cut certainly: with mechanical, cooled sugar is cut into long 18 millimeters, after the piece bar of wide 10 millimeters, glues and roll on one deck white granulated sugar, make its adhesion.
(7) dry: sugar is placed in to relative humidity according to not higher than 30% drying in oven, and temperature is 30-45 DEG C, the time is to pack after 20-30min.
Claims (2)
1. a preparation method for soft sweets is harvested on ground, it is characterized in that comprising following component: 20%-30% is harvested on ground, glucose 10%-20%, sucrose 30%-35%, edible gelatin 3-5%, pectin 1%-1.5%, citric acid 1-1.5 %, potassium sorbate 0.5 one 1%.
2. preparation method of harvesting soft sweets according to claim 1 is characterized in that comprising the following steps a kind ofly:
(a) pretreatment of raw material: clean respectively ground to be harvested after cleaning with running water and put into juice extractor and smash to pieces, with getting juice after 60 order filter-cloth filterings;
(b) boil: get ratio glucose described in claim 1, sucrose is harvested juice with the ground of step (a) gained and mixed and be heated to while stirring 115-120 DEG C in 1:7 ratio with pure water, after all dissolving, continuing infusion 10-20 min, it is naturally cooling after interspongioplastic substance pasty state that slurry is, while being cooled to 60-70 DEG C, drop into potassium sorbate, citric acid and edible gelatin and pectin by 45-55 DEG C water-solubleization in ratio described in claim 1, boiling after 3-5min naturally cooling;
(c) fall to coil: the calcium chloride solution that is 5% with mass fraction by the syrup after boiling mixes to be poured in template, is cooled to room temperature and obtains gel piece, and the volume ratio of syrup and calcium chloride is 100:0.5;
(d) dry: sugar is placed in to relative humidity according to not higher than 30% drying in oven, and temperature is 30-45 DEG C, the time is to pack after 40-50min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432863.1A CN104171229A (en) | 2013-09-23 | 2013-09-23 | Making method of Melastoma dodecandrum Lour. soft candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310432863.1A CN104171229A (en) | 2013-09-23 | 2013-09-23 | Making method of Melastoma dodecandrum Lour. soft candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104171229A true CN104171229A (en) | 2014-12-03 |
Family
ID=51952798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310432863.1A Pending CN104171229A (en) | 2013-09-23 | 2013-09-23 | Making method of Melastoma dodecandrum Lour. soft candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104171229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN105360303A (en) * | 2015-12-10 | 2016-03-02 | 南陵百绿汇农业科技有限公司 | Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709123A (en) * | 2005-07-04 | 2005-12-21 | 孟小兵 | Health-care soft sweets of Chinese herbal medicine and its manufacturing method |
| CN101703142A (en) * | 2009-11-20 | 2010-05-12 | 刘海燕 | Processing method of radix puerariae soft sweets |
| CN101965894A (en) * | 2010-11-15 | 2011-02-09 | 高厚基 | Jelly candy and production process thereof |
| CN102669384A (en) * | 2012-05-11 | 2012-09-19 | 王玉兰 | Chrysanthemum soft sweet |
-
2013
- 2013-09-23 CN CN201310432863.1A patent/CN104171229A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709123A (en) * | 2005-07-04 | 2005-12-21 | 孟小兵 | Health-care soft sweets of Chinese herbal medicine and its manufacturing method |
| CN101703142A (en) * | 2009-11-20 | 2010-05-12 | 刘海燕 | Processing method of radix puerariae soft sweets |
| CN101965894A (en) * | 2010-11-15 | 2011-02-09 | 高厚基 | Jelly candy and production process thereof |
| CN102669384A (en) * | 2012-05-11 | 2012-09-19 | 王玉兰 | Chrysanthemum soft sweet |
Non-Patent Citations (2)
| Title |
|---|
| 张文玉等: "《糖类制品（下）436例》", 30 April 2003 * |
| 陆中午等: "《侗族文化遗产集成.第3辑》", 31 October 2006 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341746A (en) * | 2015-11-06 | 2016-02-24 | 滁州学院 | Nutrient purple potato ham sausage and processing technology thereof |
| CN105360303A (en) * | 2015-12-10 | 2016-03-02 | 南陵百绿汇农业科技有限公司 | Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |