CN1050033C - Formulation and prodn process of amber candy - Google Patents
Formulation and prodn process of amber candy Download PDFInfo
- Publication number
- CN1050033C CN1050033C CN95113797A CN95113797A CN1050033C CN 1050033 C CN1050033 C CN 1050033C CN 95113797 A CN95113797 A CN 95113797A CN 95113797 A CN95113797 A CN 95113797A CN 1050033 C CN1050033 C CN 1050033C
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- Prior art keywords
- sugar
- minutes
- amber
- maltose
- add
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Abstract
The present invention relates to the technical field of food producing with grain. The amber sugar of the present invention is formed by proportioning fifteen kinds of materials, such as maltose, white sugar, brown sugar, walnut kernels, perfume, flavoring, etc. The method for processing the amber sugar comprises the steps of heating and stirring the maltose firstly; gradually heating and respectively adding all of the materials and heating to a temperature of 120 DEG C; adding braized edible alkali foaming for stirring; adding the walnut kernels and sesame; extracting sugar out of a pan after about two minutes; cooling the sugar; slicing and molding. The amber sugar produced by the formulation of the present invention is delicious, sweet, crisp and nutritious. After the amber sugar is eaten, the morbidity of dental caries is low. The amber sugar can eliminate phlegm, stop cough, nourish kidneys and restore deficiency, which is a health-care food for wetting throats and strengthening spleens.
Description
The invention belongs to rice sprout product technique field in the field of food, specifically a kind of prescription of amber candy and production method.
As you know the generation of carious tooth with eat sugar substantial connection arranged, especially sucrose causes dental caries power maximum, can make teenager teeth generation carious tooth up to more than 90%.Through evidence, the fruit glucose made from starch can reduce about 30% the carious tooth incidence of disease, and it also has abundant raw material, advantage such as cheap.Chinese patent CN has announced a kind of " medical health amber sweets " by name for 1082335A number, it is to add the soup that pure Chinese medicine Fructus Hordei Germinatus, Radix Glycyrrhizae, wilsonii etc. are made in traditional amber candy, so the amber candy of making has flavour of a drug, do not add spices, taste substance in the tradition amber candy, therefore " medical health amber sweets " mouthfeel is bad, does not get consumer reception.
The objective of the invention is to avoid above-mentioned weak point of the prior art and the health food amber candy that a kind of mouthfeel is fragrant and sweet, crisp, nutritious, caries incidence is reduced is provided.
Purpose of the present invention can reach by following measure:
A kind of compositing formula of amber candy is made of maltose, sesame, and its special character is that described amber candy composition prescription by weight percentage is:
Maltose 58～63 white sugar 10～1 3 brown sugar 1.20～1.30
Walnut kernel 15～17 rock sugar 1.2～1.3 sesames 5.5～6.5
Honey 0.58～0.65 spices 1.2～1.3 taste substances 0.29～0.32,
Above-mentioned each component sum is 100%.
Spices of the present invention consists of:
0.4～0.45 rare osmanthus, yellow osmanthus, 0.4～0.45 sweet osmanthus 0.4～0.45.
Taste substance of the present invention consists of:
Rhizoma zingiberis 0.05～0.07 sweet ginger 0.05～0.07 galingal 0.05～0.07.
Fresh ginger 0.05～0.07 paulownia osmanthus 0.05～0.07
Production technology of the present invention is as follows: maltose heating of the present invention, stirring 25 minutes～35 minutes, be warming up to 45～55 ℃, adding red, white sugar stirred 25-35 minute, be warming up to 75～85 ℃, add rock sugar, honey stirring 25 minutes～35 minutes, be warming up to 95～105 ℃, add spices, taste substance, stirred again 25 minutes～35 minutes, make its temperature rise to 115～125 ℃, add the dietary alkali foaming of having steamed and stir, and add walnut kernel, sesame, carried sugar and take the dish out of the pot in 1.5～2.5 minutes, cool sugar, cutting block forming, packing, warehouse-in.
Be example to prepare 126.4 kilograms of amber candies below the present invention, further specify the invention process process:
1. select 77 kilograms of millet maltoses, 15.4 kilograms of white sugar, 1.6 kilograms in brown sugar, 20.3 kilograms of walnut kernel, 1.6 kilograms in rock sugar, 7.7 kilograms of sesames, 0.8 kilogram of honey.
2. 77 kilograms of millet maltoses are added in the rustless steel container, the steam indirect, and with wooden stirring rod heating 30 minutes to 50 ℃, add 1.6 kilograms of brown sugar, 15.4 kilogram white sugar stirred 30 minutes, temperature is increased to about 80 ℃, add 1.6 kilograms of rock sugar, 0.8 kilogram honey continues to stir 30 minutes with wooden agitating plate, and temperature is risen to about 100 ℃, add spices, taste substance stirred 30 minutes, temperature rises to 120 ℃, adds the dietary alkali that steamed and foams, and uses wooden stick after the foaming instead and stirs, add 7.7 kilograms in 20.3 kilograms of walnut kernel and sesame face, carry sugar after 2 minutes and take the dish out of the pot.Be put in height that stainless steel makes and be cool sugar in 5 centimetres the square uncovered box, and the thickness of control sugar is 2 centimetres, excision forming, packing warehouse-in.
The present invention compared with prior art has following advantage:
1, amber sugar is fragrant and sweet crisp, nutritious, and morbidity of dental caries is low after the food, can change The phlegm cough-relieving, supporting the kidney qi-restoratives, is the health food of invigorating the spleen of wetting one's whistle.
2, raw material prescription of the present invention is rigorous, and technological process is simple, is suitable for medium and small factory and produces Use.
Claims (4)
1, a kind of constitutive material of amber candy is made of maltose, sesame, it is characterized in that, described amber candy composition prescription by weight percentage is:
Maltose 58-63 white sugar 10-13 brown sugar 1.20-1.30
Walnut kernel 15-17 rock sugar 1.2-1.90 sesame 5.5-6.5
Above-mentioned each the component sum of honey 0.58-0.65 spices 1.2-1.3 taste substance 0.29-0.32 is 100%.
2, amber candy according to claim 1 is characterized in that, spices consists of:
Yellow osmanthus 0.4-0.45 rare osmanthus 0.4-0.45 sweet osmanthus 0.4-0.45.
3, amber candy according to claim 1 is characterized in that, taste substance consists of:
Rhizoma zingiberis 0.05-0.07 honey ginger 0.05-0.07 galingal 0.05-0.07
Fresh ginger 0.05-0.07 paulownia osmanthus 0.05-0.07.
4, make the described amber candy production method of claim 1, it is characterized in that: the maltose heating, stirred 25 minutes～35 minutes, be warming up to 45～55 ℃, add red, white sugar and stirred 25 minutes～35 minutes, be warming up to 75～85 ℃, add rock sugar, honey stirred 25～35 minutes, be warming up to 95～105 ℃, add spices, taste substance, stirred again 25-35 minute, make its temperature rise to 115～125 ℃, adding the dietary alkali foaming of having steamed stirs, and add walnut kernel, sesame, carried sugar and take the dish out of the pot cool sugar in 1.5～2.5 minutes, cutting block forming, packing, warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113797A CN1050033C (en) | 1995-12-11 | 1995-12-11 | Formulation and prodn process of amber candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95113797A CN1050033C (en) | 1995-12-11 | 1995-12-11 | Formulation and prodn process of amber candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1151831A CN1151831A (en) | 1997-06-18 |
| CN1050033C true CN1050033C (en) | 2000-03-08 |
Family
ID=5080106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95113797A Expired - Fee Related CN1050033C (en) | 1995-12-11 | 1995-12-11 | Formulation and prodn process of amber candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1050033C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630794A (en) * | 2012-05-05 | 2012-08-15 | 浙江金太阳食品有限公司 | Brown sugar candy and production method of brown sugar candy |
| CN106982974A (en) * | 2017-04-18 | 2017-07-28 | 任海鑫 | Cough-relieving crow sugar-tablet and preparation method thereof |
| CN108770985A (en) * | 2018-05-23 | 2018-11-09 | 杭州千岛湖野桦香食品有限公司 | A kind of hickory nut sesame seed candy |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033923A (en) * | 1987-12-27 | 1989-07-19 | 华中农业大学 | Antiseized and the preservation method of maltose based food |
| CN1082335A (en) * | 1993-05-30 | 1994-02-23 | 牛五岳 | Medical health amber sweets |
-
1995
- 1995-12-11 CN CN95113797A patent/CN1050033C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033923A (en) * | 1987-12-27 | 1989-07-19 | 华中农业大学 | Antiseized and the preservation method of maltose based food |
| CN1082335A (en) * | 1993-05-30 | 1994-02-23 | 牛五岳 | Medical health amber sweets |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1151831A (en) | 1997-06-18 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |