CN104824310A - Sandform milk candy without peculiar smell - Google Patents
Sandform milk candy without peculiar smell Download PDFInfo
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- CN104824310A CN104824310A CN201510188721.4A CN201510188721A CN104824310A CN 104824310 A CN104824310 A CN 104824310A CN 201510188721 A CN201510188721 A CN 201510188721A CN 104824310 A CN104824310 A CN 104824310A
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- mulberry leaf
- freezing
- toffee
- sand mold
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Abstract
The invention discloses a sandform milk candy without peculiar smell. The sandform milk candy without peculiar smell is characterized by being prepared by adding a corrigent flavoring agent accounting for 0.1-5% of the total weight of the sandform milk candy based on the basic components of the sandform milk candy. The By adding the corrigent is added, so that the prepared sandform milk candy tastes good, has no peculiar smell and, is rich in nutrient, and the health-care functions of the sandform milk candy are further increased.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of sand mold toffee of free from extraneous odour.
Background technology
One of subject matter of Chinese's trophic structure is micro-insufficiency of intake, has it to be that selenium and zinc two kinds of elements lack.Toffee is as a kind of traditional food, and be the half soft candy that a kind of structure comparison is loose, sugared body section has small pore, band flexible and elasticity, resistance toly chews, and soft taste is fine and smooth, nutritious, it has certain inflation rate, and keeps certain form in whole shelf life.And chocolate toffee being by adding chocolate ingredients, forming the leisure food being more applicable to modern's taste and the propensity to consume, more extensively can be admitted by consumer, define the larger market demand.
Confectionery industry after experienced by the developing stage paying attention to quality and taste, at present just towards the future development of functional product.That is familiar with concept of health along with people gos deep into, and consumer more and more pays close attention to the health-care effect of food.Functional health food typically refers to can to specific crowd or a certain specific physiological signs food of special nutrients with health role.Function candy refers to and with the addition of feature functionality food ingredient, thus provides the product of specific health care.Because candy has the good properties as leisure food, to be easy to accept by consumer, therefore, the confectionery industry becomes trend of the times and the emphasis direction of candy development.Briefly, consumer, while eating candy, also can supplement the functional component needed for health, reaches and maintains and improve the effect of health states.On domestic market, the confectionery industry mainly comprises: vitamin candy, prebiotics candy, have restoring consciouness effect peppermint candy and containing the thoat-soothing drops etc. of medicinal herb components, kind is less.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious, the sand mold toffee of the free from extraneous odour of mellow.
Technical problem to be solved by this invention realizes by the following technical solutions:
A sand mold toffee for free from extraneous odour, is characterized in that: based on the solvent of sand mold toffee, adds the flavouring accounting for sand mold toffee gross weight 0.1-5%; By adding flavouring, not only mouthfeel is good for the sand mold toffee of preparation, is peculiar smell, and nutritious, adds the health care of sand mold toffee simultaneously.
Above-mentioned flavouring is made up of the component of following parts by weight: peppermint oil dementholized 0.5 part, stearyl alcohol 10 parts, curcumin 0.2 part, Chinese yam polysaccharide 2 parts, mulberry leaf 5 parts, 2 parts, polished rice powder, cushaw pollen 0.2 part, octadecyl alcolol 0.2 part, purple sweet potato cyanidin 0.5 part.
The preparation method of described mulberry leaf is as follows:
1) by summer or autumn more seasoned mulberry leaf pick, clean up with rice washing water and drain the water stand-by; Require without disease and pest, blade is complete;
2) mulberry leaf drained the water are cut into silk, put into freezing equipment, carry out freezing at the temperature of-1 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of mulberry leaf, reduces the evaporation of active ingredient and the oxidation of blade;
3) the mulberry leaf silk after freezing is put into green-keeping machine immediately, in green-keeping machine cylindrical shell, temperature controls at 120 DEG C, with 280 rpms, parch to moisture at 15-20%; Be convenient to the extraction of post-order process, extract active principle to greatest extent;
4) carry out ultrasonic extraction by the mulberry leaf silk feeding ultrasonic wave extraction equipment after parch, ultrasonic frequency is 20KHZ, ultrasonic power 400W, ultrasonic time 10 minutes, the mass ratio 1:12 of solvent (ethanol) and Chinese toon silk, temperature 65 DEG C, counter-flow extraction 2 times, merges extract; Adopt ultrasonic extraction can improve recovery rate and availability, better retain heat labile bioactive ingredients and nutritional labeling;
5) be evaporated to without alcohol by extract, obtain pure concentrate, and suction is on the freezing bed of stainless steel, close freezing 12 hours, cryogenic temperature is-5 DEG C;
6) on freezing bed, refrigerate 24 hours under keeping-2 DEG C of-0 DEG C of conditions, make its crystallization retrogradation, make hydrone analyse drench out;
7) by step 6) in analyse drench hydrone after powder agglomates be placed on 70 DEG C dry pincers pots in dry, make its moisture within 13%;
8) by step 7) in dry powder agglomates utilize ball mill to be milled to 400 orders.
In order to verify the security of this present invention sand mold toffee, the applicant has carried out a large amount of clinical testings of a large amount of animal acute toxicity tests, long-term toxicity test for animals and prevention and health care disease, to put goods on the market the science that provides and objective foundation to this medicine.Its test method and result of the test are distinguished as follows:
1) animal acute toxicity test is carried out to sand mold toffee prepared by the present invention:
Sample: sand mold toffee prepared by the present invention, grinding, in powdery, is dissolved in warm water, and to dissolving completely, 50 grams of toffees need 150ml warm water;
Experimental animal: small white mouse, body weight is at about 50g, and male and female Stochastic choice, is bought by market.
Method and result: get small white mouse 30, hungry 20 hours, feeding 30ml by filling with several times every every day, feeding one week continuously, observing 10 days, and mouse is movable normal, non-toxic reaction, without dead.Show that oral liquid is without acute toxicity, clinical medicine dose safety.
2) long-term toxicity test for animals is carried out to sand mold toffee prepared by the present invention:
Sample: sand mold toffee prepared by the present invention, grinding, in powdery, is dissolved in warm water, and to dissolving completely, 50 grams of toffees need 150ml warm water;
Experimental animal: big white mouse, body weight is at 120-130g, and male and female Stochastic choice, is bought by market.
Method and result: get big white mouse 20, be divided into 2 groups, often organize 10, wherein the 1st group as administration group, 40-50ml is fed by filling with several times every every day, 2nd group of diet as a control group, once a day, continuous irrigation is fed 90 days, survey body weight, 24 hours sacrificed by decapitation after last administration, survey blood, routine urinalysis, liver function, renal function, core, the internal organ such as kidney, the change of tissues observed form, observe the effect of dosage, observe diet, movable change, experiment proves that administration group compares without marked change with control group, equal non-toxic reaction, a kind of safe food.
The invention has the beneficial effects as follows: sand mold toffee mouthfeel prepared by the present invention is good, nutritious, and reasonable mixture ratio between each component, absorptivity is good, has no side effect.
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.
Embodiment 1
A sand mold toffee for free from extraneous odour, is characterized in that: based on the solvent of sand mold toffee, adds the flavouring accounting for sand mold toffee gross weight 2%; By adding flavouring, not only mouthfeel is good for the sand mold toffee of preparation, is peculiar smell, and nutritious, adds the health care of sand mold toffee simultaneously.
Above-mentioned flavouring is made up of the component of following parts by weight: peppermint oil dementholized 0.5 part, stearyl alcohol 10 parts, curcumin 0.2 part, Chinese yam polysaccharide 2 parts, mulberry leaf 5 parts, 2 parts, polished rice powder, cushaw pollen 0.2 part, octadecyl alcolol 0.2 part, purple sweet potato cyanidin 0.5 part.
The preparation method of described mulberry leaf is as follows:
1) by summer or autumn more seasoned mulberry leaf pick, clean up with rice washing water and drain the water stand-by; Require without disease and pest, blade is complete;
2) mulberry leaf drained the water are cut into silk, put into freezing equipment, carry out freezing at the temperature of-1 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of mulberry leaf, reduces the evaporation of active ingredient and the oxidation of blade;
3) the mulberry leaf silk after freezing is put into green-keeping machine immediately, in green-keeping machine cylindrical shell, temperature controls at 120 DEG C, with 280 rpms, parch to moisture at 15-20%; Be convenient to the extraction of post-order process, extract active principle to greatest extent;
4) carry out ultrasonic extraction by the mulberry leaf silk feeding ultrasonic wave extraction equipment after parch, ultrasonic frequency is 20KHZ, ultrasonic power 400W, ultrasonic time 10 minutes, the mass ratio 1:12 of solvent (ethanol) and Chinese toon silk, temperature 65 DEG C, counter-flow extraction 2 times, merges extract; Adopt ultrasonic extraction can improve recovery rate and availability, better retain heat labile bioactive ingredients and nutritional labeling;
5) be evaporated to without alcohol by extract, obtain pure concentrate, and suction is on the freezing bed of stainless steel, close freezing 12 hours, cryogenic temperature is-5 DEG C;
6) on freezing bed, refrigerate 24 hours under keeping-2 DEG C of-0 DEG C of conditions, make its crystallization retrogradation, make hydrone analyse drench out;
7) by step 6) in analyse drench hydrone after powder agglomates be placed on 70 DEG C dry pincers pots in dry, make its moisture within 13%;
8) by step 7) in dry powder agglomates utilize ball mill to be milled to 400 orders.
Embodiment 2
A sand mold toffee for free from extraneous odour, is characterized in that: based on the solvent of sand mold toffee, adds the flavouring accounting for sand mold toffee gross weight 0.5%; By adding flavouring, not only mouthfeel is good for the sand mold toffee of preparation, is peculiar smell, and nutritious, adds the health care of sand mold toffee simultaneously.
Above-mentioned flavouring is made up of the component of following parts by weight: peppermint oil dementholized 0.5 part, stearyl alcohol 10 parts, curcumin 0.2 part, Chinese yam polysaccharide 2 parts, mulberry leaf 5 parts, 2 parts, polished rice powder, cushaw pollen 0.2 part, octadecyl alcolol 0.2 part, purple sweet potato cyanidin 0.5 part.
The preparation method of described mulberry leaf is as follows:
1) by summer or autumn more seasoned mulberry leaf pick, clean up with rice washing water and drain the water stand-by; Require without disease and pest, blade is complete;
2) mulberry leaf drained the water are cut into silk, put into freezing equipment, carry out freezing at the temperature of-1 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of mulberry leaf, reduces the evaporation of active ingredient and the oxidation of blade;
3) the mulberry leaf silk after freezing is put into green-keeping machine immediately, in green-keeping machine cylindrical shell, temperature controls at 120 DEG C, with 280 rpms, parch to moisture at 15-20%; Be convenient to the extraction of post-order process, extract active principle to greatest extent;
4) carry out ultrasonic extraction by the mulberry leaf silk feeding ultrasonic wave extraction equipment after parch, ultrasonic frequency is 20KHZ, ultrasonic power 400W, ultrasonic time 10 minutes, the mass ratio 1:12 of solvent (ethanol) and Chinese toon silk, temperature 65 DEG C, counter-flow extraction 2 times, merges extract; Adopt ultrasonic extraction can improve recovery rate and availability, better retain heat labile bioactive ingredients and nutritional labeling;
5) be evaporated to without alcohol by extract, obtain pure concentrate, and suction is on the freezing bed of stainless steel, close freezing 12 hours, cryogenic temperature is-5 DEG C;
6) on freezing bed, refrigerate 24 hours under keeping-2 DEG C of-0 DEG C of conditions, make its crystallization retrogradation, make hydrone analyse drench out;
7) by step 6) in analyse drench hydrone after powder agglomates be placed on 70 DEG C dry pincers pots in dry, make its moisture within 13%;
8) by step 7) in dry powder agglomates utilize ball mill to be milled to 400 orders.
Embodiment 3
A sand mold toffee for free from extraneous odour, is characterized in that: based on the solvent of sand mold toffee, adds the flavouring accounting for sand mold toffee gross weight 1%; By adding flavouring, not only mouthfeel is good for the sand mold toffee of preparation, is peculiar smell, and nutritious, adds the health care of sand mold toffee simultaneously.
Above-mentioned flavouring is made up of the component of following parts by weight: peppermint oil dementholized 0.5 part, stearyl alcohol 10 parts, curcumin 0.2 part, Chinese yam polysaccharide 2 parts, mulberry leaf 5 parts, 2 parts, polished rice powder, cushaw pollen 0.2 part, octadecyl alcolol 0.2 part, purple sweet potato cyanidin 0.5 part.
The preparation method of described mulberry leaf is as follows:
1) by summer or autumn more seasoned mulberry leaf pick, clean up with rice washing water and drain the water stand-by; Require without disease and pest, blade is complete;
2) mulberry leaf drained the water are cut into silk, put into freezing equipment, carry out freezing at the temperature of-1 DEG C, cooling time is 20-30 minute; Object guarantees the freshness of mulberry leaf, reduces the evaporation of active ingredient and the oxidation of blade;
3) the mulberry leaf silk after freezing is put into green-keeping machine immediately, in green-keeping machine cylindrical shell, temperature controls at 120 DEG C, with 280 rpms, parch to moisture at 15-20%; Be convenient to the extraction of post-order process, extract active principle to greatest extent;
4) carry out ultrasonic extraction by the mulberry leaf silk feeding ultrasonic wave extraction equipment after parch, ultrasonic frequency is 20KHZ, ultrasonic power 400W, ultrasonic time 10 minutes, the mass ratio 1:12 of solvent (ethanol) and Chinese toon silk, temperature 65 DEG C, counter-flow extraction 2 times, merges extract; Adopt ultrasonic extraction can improve recovery rate and availability, better retain heat labile bioactive ingredients and nutritional labeling;
5) be evaporated to without alcohol by extract, obtain pure concentrate, and suction is on the freezing bed of stainless steel, close freezing 12 hours, cryogenic temperature is-5 DEG C;
6) on freezing bed, refrigerate 24 hours under keeping-2 DEG C of-0 DEG C of conditions, make its crystallization retrogradation, make hydrone analyse drench out;
7) by step 6) in analyse drench hydrone after powder agglomates be placed on 70 DEG C dry pincers pots in dry, make its moisture within 13%;
8) by step 7) in dry powder agglomates utilize ball mill to be milled to 400 orders.
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 (2)
1. a sand mold toffee for free from extraneous odour, is characterized in that: based on the solvent of sand mold toffee, adds the flavouring accounting for sand mold toffee gross weight 0.1-5%;
Above-mentioned flavouring is made up of the component of following parts by weight: peppermint oil dementholized 0.5 part, stearyl alcohol 10 parts, curcumin 0.2 part, Chinese yam polysaccharide 2 parts, mulberry leaf 5 parts, 2 parts, polished rice powder, cushaw pollen 0.2 part, octadecyl alcolol 0.2 part, purple sweet potato cyanidin 0.5 part.
2. the sand mold toffee of a kind of free from extraneous odour according to claim 1, it is characterized in that, the preparation method of described mulberry leaf is as follows:
1) by summer or autumn more seasoned mulberry leaf pick, clean up with rice washing water and drain the water stand-by;
2) mulberry leaf drained the water are cut into silk, put into freezing equipment, carry out freezing at the temperature of-1 DEG C, cooling time is 20-30 minute;
3) the mulberry leaf silk after freezing is put into green-keeping machine immediately, in green-keeping machine cylindrical shell, temperature controls at 120 DEG C, with 280 rpms, parch to moisture at 15-20%;
4) carry out ultrasonic extraction by the mulberry leaf silk feeding ultrasonic wave extraction equipment after parch, ultrasonic frequency is 20KHZ, ultrasonic power 400W, ultrasonic time 10 minutes, the mass ratio 1:12 of solvent and Chinese toon silk, temperature 65 DEG C, counter-flow extraction 2 times, merges extract;
5) be evaporated to without alcohol by extract, obtain pure concentrate, and suction is on the freezing bed of stainless steel, close freezing 12 hours, cryogenic temperature is-5 DEG C;
6) on freezing bed, refrigerate 24 hours under keeping-2 DEG C of-0 DEG C of conditions, make its crystallization retrogradation, make hydrone analyse drench out;
7) by step 6) in analyse drench hydrone after powder agglomates be placed on 70 DEG C dry pincers pots in dry, make its moisture within 13%;
8) by step 7) in dry powder agglomates utilize ball mill to be milled to 400 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188721.4A CN104824310A (en) | 2015-04-20 | 2015-04-20 | Sandform milk candy without peculiar smell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510188721.4A CN104824310A (en) | 2015-04-20 | 2015-04-20 | Sandform milk candy without peculiar smell |
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| CN104824310A true CN104824310A (en) | 2015-08-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510188721.4A Pending CN104824310A (en) | 2015-04-20 | 2015-04-20 | Sandform milk candy without peculiar smell |
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Citations (6)
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|---|---|---|---|---|
| CN1451290A (en) * | 2002-04-13 | 2003-10-29 | 弘荣食品株式会社 | Chewing gum contg. mulberry leaf function component and process for preparing same |
| CN1494418A (en) * | 2001-03-06 | 2004-05-05 | Э�ͷ���ҵ��ʽ���� | Tablets quickly disintegrating in oral cavity |
| CN101444245A (en) * | 2007-11-26 | 2009-06-03 | 天津市金圭谷木糖醇有限公司 | Mulberry leaf chewing tablet with sugar-lowering function |
| CN103053777A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method |
| CN103156195A (en) * | 2013-04-10 | 2013-06-19 | 饶攀 | Functional food composition and preparation method thereof |
| CN103609808A (en) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | Selenium-rich granulated toffee |
-
2015
- 2015-04-20 CN CN201510188721.4A patent/CN104824310A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1494418A (en) * | 2001-03-06 | 2004-05-05 | Э�ͷ���ҵ��ʽ���� | Tablets quickly disintegrating in oral cavity |
| CN1451290A (en) * | 2002-04-13 | 2003-10-29 | 弘荣食品株式会社 | Chewing gum contg. mulberry leaf function component and process for preparing same |
| CN101444245A (en) * | 2007-11-26 | 2009-06-03 | 天津市金圭谷木糖醇有限公司 | Mulberry leaf chewing tablet with sugar-lowering function |
| CN103053777A (en) * | 2012-12-31 | 2013-04-24 | 华南农业大学 | Preserved plum powder tabletting candy produced by directly tabletting complete powder, and preparation method |
| CN103156195A (en) * | 2013-04-10 | 2013-06-19 | 饶攀 | Functional food composition and preparation method thereof |
| CN103609808A (en) * | 2013-10-22 | 2014-03-05 | 界首市兆龙食品有限公司 | Selenium-rich granulated toffee |
Non-Patent Citations (3)
| Title |
|---|
| 刘强 等: "《中药新产品开发》", 31 March 2013, 中国医药科技出版社 * |
| 姚静 等: "《药用辅料应用指南》", 31 August 2011, 中国医药科技出版社 * |
| 花俊丽 等: "超声波法提取1-脱氧野尻霉素", 《食品与生物技术学报》 * |
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| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
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Application publication date: 20150812 |