CN104431246A - Processing method of soft candies with Chinese yams - Google Patents
Processing method of soft candies with Chinese yams Download PDFInfo
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- CN104431246A CN104431246A CN201410658387.XA CN201410658387A CN104431246A CN 104431246 A CN104431246 A CN 104431246A CN 201410658387 A CN201410658387 A CN 201410658387A CN 104431246 A CN104431246 A CN 104431246A
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- agar
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Abstract
The invention discloses a processing method of soft candies with Chinese yams and relates to the technical field of candies. The processing method comprises the following steps: (1) dissolution, namely cutting agar into particles, adding the agar and starch with the ratio of 1:1 into water with the amount being 18-20 times that of the agar and the starch, and continuously heating and boiling till the agar and the starch are completely dissolved, thereby obtaining an agar-starch solution; (2) sugar-liquid preparation, namely mixing glucose and white granulated sugar, adding water with the amount being 4-5 times that of the glucose and the white granulated sugar, and filtering after fully dissolving; (3) decoction, namely mixing and decocting the agar-starch solution and the sugar liquid till the temperature is 120 DEG C, the sugar degree is 39 and the solid content is 77%-78%, continuously stirring in the decoction process, cooling to105 DEG C, pouring Chinese yam powder, fully stirring, standing with heat preservation for 30 minutes, then taking out, and cooling to 75 DEG C, thereby obtaining sugar paste; (4) forming, namely adding essence into the sugar paste with the temperature of 75 DEG C, and forming in a forming mold after uniformly stirring; (5) drying, wherein the drying is stopped when the temperature is 35-40 DEG C, the humidity is 60% and the water content is 15%-17%; and (6) package. The processing method disclosed by the invention has the advantages that the agar and the starch are combined as colloid to make the candies, so that the candies are good in mouthfeel and easy in absorption and are unlikely to be broken.
Description
Technical field
The present invention relates to confectionery art, be specifically related to a kind of processing method of cinnamomvine fondant.
Background technology
Soft sweets tissue is soft, high resilience, and Q strength is pure, and the occupation rate of this candy in recent years on candy market expands gradually, dark liking by young man.On market, representative has: refined objective VQ, Shanxi China small-for-date infant, and prosperous young QQ sugar, Xu Fu remembers chewing gum, and the growth of health hall is happy, and nearly all candy oligarch has chewing gum main product, and the market of visible chewing gum is big.Soft sweets can be divided into starch jelly according to the colloid difference of solidifying, agar fruit jelly and jelly work etc., in prior art, have in the processing method of the soft sweets of Chinese yam taste is all adopt single colloid to make, but the otherness that different colloid makes is larger, condition is also different, agar fruit jelly requires that heating-up temperature is higher, soft sweets hardness viscosity all higher, mouthfeel is poor, and easily lose gel force comparatively greatly by the impact of pH value, agar is unfavorable for absorption of human body, not easily too much eat, and the soft sweets that starch-hydrocolloid makes have certain shortcake, be easy to absorb, softer, mouthfeel is better, but viscosity is poor, fragile rotten.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of by agar with starch to being combined as colloid, mouthfeel is good, is easy to absorption, does not allow the processing method of frangible rotten cinnamomvine fondant.
A processing method for cinnamomvine fondant, is characterized in that: comprise the following steps,
(1), dissolve, agar is cut into graininess, the ratio of agar and 1:1 adds starch and drops into continuous heating in the water of 18 ~ 20 times and boil to agar and starch dissolve completely, obtains agar starch solution;
(2), sugar fluid configuration, glucose mixed with white granulated sugar and add 4.5 times of water, filtering after fully dissolving;
(3), infusion, by agar starch solution with liquid glucose mixing infusion to 120 DEG C, pol is 39 degree, solid content be 77 ~ 78% infusion processes do not stop stir, pour yam flour after being cooled to 105 DEG C into and fully stir, insulation leaves standstill to take out after 30 minutes and is cooled to 75 DEG C and obtains massecuite;
(4), shaping, in the massecuite of 75 DEG C, add essence, instill shaping in-molded after uniform stirring;
(5), dry, temperature controls at 35 ~ 40 DEG C, humid control 60%, by moisture drying in soft sweets to 15 ~ 17% time stop;
(6), pack.
The pH value of described glucose is 5 ~ 6.
Described mould is the powder that starch makes, and in shaping process, temperature controls at 50 DEG C.
The invention has the beneficial effects as follows: the present invention plants and agar and starch are made candy to being combined as colloid, and the mouthfeel of candy is good, be easy to absorb, do not allow frangible rotten.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
A processing method for cinnamomvine fondant, is characterized in that: comprise the following steps,
(1), dissolve, agar is cut into graininess, the ratio of agar and 1:1 adds starch and drops into continuous heating in the water of 19 times and boil to agar and starch dissolve completely, obtains agar starch solution;
(2), sugar fluid configuration, glucose mixed with white granulated sugar and add 4.5 times of water, filtering after fully dissolving;
(3), infusion, by agar starch solution with liquid glucose mixing infusion to 120 DEG C, pol is 39 degree, solid content be 77% infusion process do not stop stir, pour yam flour after being cooled to 105 DEG C into and fully stir, insulation leaves standstill to take out after 30 minutes and is cooled to 75 DEG C and obtains massecuite;
(4), shaping, in the massecuite of 75 DEG C, add essence, instill shaping in-molded after uniform stirring;
(5), dry, temperature controls at 37 DEG C, humid control 60%, by moisture drying in soft sweets to 16% time stop;
(6), pack.
The pH value of glucose is 5 ~ 6.
Mould is the powder that starch makes, and in shaping process, temperature controls at 50 DEG C.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (3)
1. a processing method for cinnamomvine fondant, is characterized in that: comprise the following steps,
(1), dissolve, agar is cut into graininess, the ratio of agar and 1:1 adds starch and drops into continuous heating in the water of 18 ~ 20 times and boil to agar and starch dissolve completely, obtains agar starch solution;
(2), sugar fluid configuration, glucose mixed with white granulated sugar and add 4.5 times of water, filtering after fully dissolving;
(3), infusion, by agar starch solution with liquid glucose mixing infusion to 120 DEG C, pol is 39 degree, solid content be 77 ~ 78% infusion processes do not stop stir, pour yam flour after being cooled to 105 DEG C into and fully stir, insulation leaves standstill to take out after 30 minutes and is cooled to 75 DEG C and obtains massecuite;
(4), shaping, in the massecuite of 75 DEG C, add essence, instill shaping in-molded after uniform stirring;
(5), dry, temperature controls at 35 ~ 40 DEG C, humid control 60%, by moisture drying in soft sweets to 15 ~ 17% time stop;
(6), pack.
2. the processing method of a kind of cinnamomvine fondant according to claim 1, is characterized in that, the pH value of described glucose is 5 ~ 6.
3. the processing method of a kind of cinnamomvine fondant according to claim 2, is characterized in that, described mould is the powder that starch makes, and in shaping process, temperature controls at 50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410658387.XA CN104431246A (en) | 2014-11-18 | 2014-11-18 | Processing method of soft candies with Chinese yams |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410658387.XA CN104431246A (en) | 2014-11-18 | 2014-11-18 | Processing method of soft candies with Chinese yams |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431246A true CN104431246A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410658387.XA Pending CN104431246A (en) | 2014-11-18 | 2014-11-18 | Processing method of soft candies with Chinese yams |
Country Status (1)
| Country | Link |
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| CN (1) | CN104431246A (en) |
Citations (3)
| 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 |
| CN101708027A (en) * | 2009-11-20 | 2010-05-19 | 刘海燕 | Method for preparing cinnamomvine fondant |
| JP2010252681A (en) * | 2009-04-24 | 2010-11-11 | Uha Mikakuto Co Ltd | Soft candy |
-
2014
- 2014-11-18 CN CN201410658387.XA patent/CN104431246A/en active Pending
Patent Citations (3)
| 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 |
| JP2010252681A (en) * | 2009-04-24 | 2010-11-11 | Uha Mikakuto Co Ltd | Soft candy |
| CN101708027A (en) * | 2009-11-20 | 2010-05-19 | 刘海燕 | Method for preparing cinnamomvine fondant |
Non-Patent Citations (1)
| Title |
|---|
| 刘玉德: "《糖果巧克力配方与工艺》", 29 February 2008, 化学工业出版社 * |
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Application publication date: 20150325 |
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