CN104814233A - Chinese yam-sandwiched soft candy with radix puerariae and preparation method of Chinese yam-sandwiched soft candy with radix puerariae - Google Patents
Chinese yam-sandwiched soft candy with radix puerariae and preparation method of Chinese yam-sandwiched soft candy with radix puerariae Download PDFInfo
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- CN104814233A CN104814233A CN201510243797.2A CN201510243797A CN104814233A CN 104814233 A CN104814233 A CN 104814233A CN 201510243797 A CN201510243797 A CN 201510243797A CN 104814233 A CN104814233 A CN 104814233A
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Abstract
The invention relates to a Chinese yam-sandwiched soft candy with radix puerariae and a preparation method of the Chinese yam-sandwiched soft candy with the radix puerariae. The yam-sandwiched soft candy comprises the following raw materials in parts by weight: 2-15 parts of mashed Chinese yam, 8-25 parts of radix pureariae starch, 2-5 parts of xylitol, 1-5 parts of xanthan gum, 2-5 parts of gelatin and 0.5-1.5 parts of sorbitol. The Chinese yam-sandwiched soft candy is prepared by the following steps: preparation of outer-layer materials of the soft candy; primary mold casting; core injecting; and secondary mold casting. The Chinese yam-sandwiched soft candy and the preparation process have the advantages that the radix pureariae powder part is used for replacing gum-based starch and modified starch, and the mashed Chinese yam is added for sandwiching, so that the eating layering sense of a product is enriched; compared with a traditional soft candy, the sugar content is greatly reduced, and since the xylitol is used for replacing sucrose, the Chinese yam-sandwiched soft candy also can be eaten by groups with diabetes; any essence and pigment are not added, the natural taste of a food material wraps a product, and the Chinese yam-sandwiched soft candy is relatively healthy and relatively natural to taste; and simultaneously, the product has the advantages of clearing heat, removing toxicity, nourishing spleen and stomach and being easy for digestion and absorption.
Description
Technical field
The present invention relates to sandwich radix puerariae soft sweets of a kind of Chinese yam and preparation method thereof.
Background technology
The root of kudzu vine is the block root of the amyloid legume pueraria lobata of a kind of richness, widely distributed in China, and has very high edible and medical value.Except the pueraria starch containing its fresh weight 19% one 20%, root of kudzu vine main component is isoflavonoid and a small amount of Flavonoid substances, and wherein Puerarin is the main active of the root of kudzu vine that content is the highest.Kudzu-vine root powder have clearing heat and detoxicating, promote the production of body fluid to quench thirst, beneficial stomach of calming the nerves, kidney and spleen invigorating, relax bowel, the effect such as to clear liver and improve vision.
Chinese yam taste is sweet, property, enters lung, kidney and the spleen channel.Chinese yam contains 17 kinds with upper amino acid, wherein higher with arginine, glutamic acid, sky histidine content. also containing amylase, polyphenol oxidase, vitamin C, vitamin B1, vitamin B2, carrotene and micro-Fe, Zn, Cu, Co, Cr etc.Chinese yam can nourish taste, can also prevent and treat the diseases such as diabetes, indigestion, diarrhoea, stomatitis.
Tradition soft sweets sugar content is high, and colloidal additive is many, and the present invention is not containing sucrose, and be applicable to diabetes, fat-reducing and obese people, the Chinese yam of interpolation is sandwich more the effect of preventing and treating diabetes; Kudzu-vine root powder Substitute For Partial colloidal additive, increases the elasticity of product and the mouthfeel of chewiness, and have clearing heat and detoxicating, the effect such as promote the production of body fluid to quench thirst.
Summary of the invention
The object of the invention is to: sandwich radix puerariae soft sweets of a kind of Chinese yam and preparation method thereof is provided; Utilize pueraria starch part to replace matrix starch and converted starch, increase the elasticity of product and the mouthfeel of chewiness, and it is sandwich to be added with Chinese yam mud, enriches the entrance stereovision of product, increases the local flavor of Chinese yam and the root of kudzu vine.
In order to realize foregoing invention object, the invention provides following technical scheme:
The sandwich radix puerariae soft sweets of a kind of Chinese yam, comprises the raw material of following weight portion: Chinese yam mud 2-15 part, pueraria starch 8-25 part, xylitol 2-5 part, xanthans 1-5 part, gelatin 2-5 part, sorbitol 0.5-1.5 part.
Preferably, the sandwich radix puerariae soft sweets of described Chinese yam, comprises the raw material of following weight portion: 10 parts, Chinese yam mud, pueraria starch 15 parts, xylitol 3 parts, xanthans 3 parts, 3 parts, gelatin, sorbitol 1 part.
Preferably, the preparation method of the sandwich radix puerariae soft sweets of described Chinese yam, comprises the steps:
(1) preparation of soft sweets outer skin materials:
A, by formula ratio by xylitol, sorbitol dissolve, for subsequent use;
B, to be soaked in water gelatin by formula ratio 5h, then add xanthans mixing, and 45 DEG C of water-baths are to dissolving completely;
C, by formula ratio, pueraria starch is prepared starch suspension, after being heated to gelatinization, 70 DEG C of insulations are for subsequent use;
D, by a, b, c three mix, fully stir.
(2) mouldings:
Material in step (1) is cooled to 80 DEG C and carries out moulding, shaping, cooling, the demoulding, forms the outside sugar body of gel soft candy.
(3) heart is noted:
Obtained Chinese yam mud is distributed equably and assigned address in step (2) semi-finished product, cooling.
(4) secondary moulding:
Semi-finished product after the note heart are placed in template, carry out secondary moulding, shaping, cooling, the demoulding, cutting, cooling, dry, packaging.
Preferably, the preparation of described Chinese yam mud is carried out as follows:
(1) clean, peeling: select 2 kinds of different types of Chinese yams: iron rod yam and Chinese yam rhizome, with the dirt of circulating water cleaning Chinese yam remained on surface, remove Chinese yam epidermis;
(2) protect look to go out enzyme: compound concentration 0.3% citric acid and 0.1% sodium sulfite mixed solution as colour protecting liquid, by 2 kinds of Chinese yams in colour protecting liquid with 80 DEG C of 15min that precook, clean up after boiling;
(3) mixing is pulverized: iron rod yam and Chinese yam rhizome inserted in tissue mashing machine in the ratio of 1:1 and pulverize;
(4) additive is added: add 0.3% citric acid and 0.3% ascorbic acid wherein, and add potassium sorbate as anticorrisive agent, and mix with Chinese yam;
(5) vacuum seal, sterilizing and cooling: on vacuum sealer after vacuum seal, sterilization 10min under the water bath of temperature 95 DEG C, cools then rapidly in cold water, for subsequent use.
Beneficial effect of the present invention is: present invention process kudzu-vine root powder part replaces matrix starch and converted starch, and it is sandwich to be added with Chinese yam mud, enriches the entrance stereovision of product; Compared with traditional soft sweets, sugared content reduces greatly, and replaces sucrose to take into account diabetes community also edible with xylitol; The present invention does not add any essence and pigment, product parcel be the original tastes of food materials, product taste more healthy, nature.
The root of kudzu vine and Chinese yam are well arranged in pairs or groups and combine by the present invention, and both nutrition can better be played, and make this product have advantage that is clearing heat and detoxicating, that nourish taste, easily digest and assimilate.In addition, the sandwich product replacing to a series of different colours of other sandwich making, taste, mouthfeel and the nutritive effects such as lily mud, minced pumpkin, purple mashed potatoes, red bean paste of Chinese yam mud in the present invention can also being filled a prescription provides consumer to select.
Accompanying drawing explanation
Fig. 1 is the matter structure character schematic diagram of gel soft candy prepared by the present invention;
Fig. 2 is the gel strength schematic diagram of gel soft candy prepared by the present invention.
Detailed description of the invention
embodiment 1:
The sandwich radix puerariae soft sweets of a kind of Chinese yam, comprises the raw material of following weight portion: 10 parts, Chinese yam mud, pueraria starch 15 parts, xylitol 3 parts, xanthans 3 parts, 3 parts, gelatin, sorbitol 1 part.
embodiment 2
The sandwich radix puerariae soft sweets of a kind of Chinese yam, comprises the raw material of following weight portion: 2 parts, Chinese yam mud, pueraria starch 8 parts, xylitol 2 parts, xanthans 1 part, 2 parts, gelatin, sorbitol 0.5 part.
embodiment 3
The sandwich radix puerariae soft sweets of a kind of Chinese yam, comprises the raw material of following weight portion: 15 parts, Chinese yam mud, pueraria starch 25 parts, xylitol 5 parts, xanthans 5 parts, 5 parts, gelatin, sorbitol 1.5 parts.
Use xylitol to replace sucrose in the present invention, add a small amount of xanthans and gelatin to impel soft sweets shaping and to have special chewiness, sorbitol plays certain effect of guaranteeing the quality, and also can add lecithin and make emulsifying agent in the present invention's formula.Can also consumer be provided to select sandwich for the Chinese yam mud of the present invention product replacing to a series of different colours of other sandwich making, taste, mouthfeel and the nutritive effects such as lily mud, minced pumpkin, purple mashed potatoes, red bean paste.
embodiment 4
The preparation method of the sandwich radix puerariae soft sweets of Chinese yam of embodiment 1-3, comprises the steps:
1, the preparation method of Chinese yam mud:
(1) clean, peeling: select 2 kinds of different types of Chinese yams: iron rod yam and Chinese yam rhizome, with the dirt of circulating water cleaning Chinese yam remained on surface, removes Chinese yam epidermis, the use of the different Chinese yam of both employings can balance content of starch wherein, be Chinese yam sandwich have more enrich mouthfeel and nutrition;
(2) protect look to go out enzyme: compound concentration 0.3% citric acid and 0.1% sodium sulfite mixed solution as colour protecting liquid, by 2 kinds of Chinese yams in colour protecting liquid with 80 DEG C of 15min that precook, clean up after boiling, play the effect facilitating express delivery to protect Chinese yam color originally;
(3) mixing is pulverized: iron rod yam and Chinese yam rhizome inserted in tissue mashing machine in the ratio of 1:1 and pulverize;
(4) add additive: add 0.3% citric acid and 0.3% ascorbic acid wherein, and add 0.1% potassium sorbate as anticorrisive agent, and mix with Chinese yam;
(5) vacuum seal, sterilizing and cooling: on vacuum sealer after vacuum seal, sterilization 10min under the water bath of temperature 95 DEG C, cools then rapidly in cold water, for subsequent use.
2, the sandwich radix puerariae soft sweets of Chinese yam,
(1) preparation of soft sweets outer skin materials:
A, by formula ratio by xylitol, sorbitol dissolve, for subsequent use;
B, to be soaked in water gelatin by formula ratio 5h, then add xanthans mixing, and 45 DEG C of water-baths are to dissolving completely;
C, by formula ratio, pueraria starch is prepared starch suspension, after being heated to gelatinization, 70 DEG C of insulations are for subsequent use;
D, by a, b, c three mix, fully stir.
(2) mouldings:
Material in step (1) is cooled to 80 DEG C and carries out moulding, shaping, cooling, the demoulding, forms the outside sugar body of gel soft candy.
(3) heart is noted:
Obtained Chinese yam mud is distributed and assigned address in step 2 semi-finished product equably, cooling.
(4) secondary moulding:
Semi-finished product after the note heart are placed in template, carry out secondary moulding, shaping, cooling, the demoulding, cutting, cooling, dry, packaging.
Fig. 1 is the matter structure character schematic diagram of gel soft candy prepared by the present invention; Learnt by Fig. 1: the general soft sweets that the hardness of gel soft candy is sold compared with market are low, but elasticity and recovery are higher than the soft sweets that market is sold, and illustrate that the interpolation of pueraria starch reduces the hardness of sugared body, improve elasticity, product inlet is made more to have resistance to chewing, like qq sugar, but softer than it glutinous.
Fig. 2 is the gel strength schematic diagram of gel soft candy prepared by the present invention; Learnt by Fig. 2: the gel strength of gel soft candy wants high compared with the general soft sweets that market is sold, illustrate that the interpolation of pueraria starch and sandwich the adding of Chinese yam make the mouthfeel of soft sweets can more Q bullet.
Claims (4)
1. the sandwich radix puerariae soft sweets of Chinese yam, is characterized in that, comprises the raw material of following weight portion: Chinese yam mud 2-15 part, pueraria starch 8-25 part, xylitol 2-5 part, xanthans 1-5 part, gelatin 2-5 part, sorbitol 0.5-1.5 part.
2. the sandwich radix puerariae soft sweets of Chinese yam according to claim 1, is characterized in that, comprises the raw material of following weight portion: 10 parts, Chinese yam mud, pueraria starch 15 parts, xylitol 3 parts, xanthans 3 parts, 3 parts, gelatin, sorbitol 1 part.
3. the preparation method of the sandwich radix puerariae soft sweets of Chinese yam according to claim 1, is characterized in that, comprise the steps:
(1) preparation of soft sweets outer skin materials:
A, by formula ratio by xylitol, sorbitol dissolve, for subsequent use;
B, to be soaked in water gelatin by formula ratio 5h, then add xanthans mixing, and 45 DEG C of water-baths are to dissolving completely;
C, by formula ratio, pueraria starch is prepared starch suspension, after being heated to gelatinization, 70 DEG C of insulations are for subsequent use;
D, by a, b, c three mix, fully stir;
(2) mouldings:
Material in step (1) is cooled to 80 DEG C and carries out moulding, shaping, cooling, the demoulding, forms the outside sugar body of gel soft candy;
(3) heart is noted:
Obtained Chinese yam mud is distributed and step (2) half-finished center equably, cooling;
(4) secondary moulding:
Semi-finished product after the note heart are placed in template, carry out secondary moulding, shaping, cooling, the demoulding, cutting, cooling, dry, packaging.
4. the sandwich radix puerariae soft sweets of Chinese yam according to claim 1, is characterized in that, the preparation of described Chinese yam mud is carried out as follows:
(1) clean, peeling: select 2 kinds of different types of Chinese yams: iron rod yam and Chinese yam rhizome, with the dirt of circulating water cleaning Chinese yam remained on surface, remove Chinese yam epidermis;
(2) protect look to go out enzyme: compound concentration 0.3% citric acid and 0.1% sodium sulfite mixed solution as colour protecting liquid, by 2 kinds of Chinese yams in colour protecting liquid with 80 DEG C of 15min that precook, clean up after boiling;
(3) mixing is pulverized: by iron rod yam and Chinese yam rhizome in mass ratio 1:1 insert in tissue mashing machine and pulverize;
(4) additive is added: add 0.3% citric acid and 0.3% ascorbic acid wherein, and add potassium sorbate as anticorrisive agent, and mix with Chinese yam;
(5) vacuum seal, sterilizing and cooling: on vacuum sealer after vacuum seal, sterilization 10min under the water bath of temperature 95 DEG C, cools then rapidly in cold water, for subsequent use.
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| CN201510243797.2A CN104814233A (en) | 2015-05-13 | 2015-05-13 | Chinese yam-sandwiched soft candy with radix puerariae and preparation method of Chinese yam-sandwiched soft candy with radix puerariae |
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| CN201510243797.2A CN104814233A (en) | 2015-05-13 | 2015-05-13 | Chinese yam-sandwiched soft candy with radix puerariae and preparation method of Chinese yam-sandwiched soft candy with radix puerariae |
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Cited By (6)
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| CN105594971A (en) * | 2016-01-20 | 2016-05-25 | 安徽卖货郎电子商务有限公司 | Radix pueraiae candy and production method thereof |
| CN105660974A (en) * | 2016-01-20 | 2016-06-15 | 安徽卖货郎电子商务有限公司 | Kudzuvine root cored candy and production method thereof |
| CN108719566A (en) * | 2018-05-14 | 2018-11-02 | 中玺（天津）枣业技术工程中心 | The sandwich soft sweets of jujube and processing method |
| CN112471317A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Probiotic fermented hemerocallis fulva flower soft sweet capable of popping jelly and making method thereof |
| CN114158640A (en) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | Composition for making soft sweets and soft sweets made of composition |
| CN114847386A (en) * | 2022-06-13 | 2022-08-05 | 广东一方制药有限公司 | Glossy ganoderma soft sweets and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105594971A (en) * | 2016-01-20 | 2016-05-25 | 安徽卖货郎电子商务有限公司 | Radix pueraiae candy and production method thereof |
| CN105660974A (en) * | 2016-01-20 | 2016-06-15 | 安徽卖货郎电子商务有限公司 | Kudzuvine root cored candy and production method thereof |
| CN108719566A (en) * | 2018-05-14 | 2018-11-02 | 中玺（天津）枣业技术工程中心 | The sandwich soft sweets of jujube and processing method |
| CN112471317A (en) * | 2020-11-26 | 2021-03-12 | 上海应用技术大学 | Probiotic fermented hemerocallis fulva flower soft sweet capable of popping jelly and making method thereof |
| CN114158640A (en) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | Composition for making soft sweets and soft sweets made of composition |
| CN114847386A (en) * | 2022-06-13 | 2022-08-05 | 广东一方制药有限公司 | Glossy ganoderma soft sweets and preparation method thereof |
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Application publication date: 20150805 |