CN105053444A - Processing technology of gynostemma pentaphyllum health care soft sweets - Google Patents
Processing technology of gynostemma pentaphyllum health care soft sweets Download PDFInfo
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- CN105053444A CN105053444A CN201510426234.7A CN201510426234A CN105053444A CN 105053444 A CN105053444 A CN 105053444A CN 201510426234 A CN201510426234 A CN 201510426234A CN 105053444 A CN105053444 A CN 105053444A
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- sweets
- gynostemma pentaphyllum
- filtrate
- gynostemma pentaphylla
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Abstract
The invention discloses a processing technology of gynostemma pentaphyllum health care soft sweets, and belongs to the field of food processing. The gynostemma pentaphyllum health care soft sweets are characterized by using gynostemma pentaphyllum, 10% of dry lotus leaves, 45% of protein candy, 7% of starch syrup, 3.5% of modified starch, an appropriate amount of pectin, an appropriate amount of sodium carbonate, an appropriate amount of agar, an appropriate amount of xanthan gum, an appropriate amount of konjac powder, an appropriate amount of citric acid and an appropriate amount of potassium chloride as raw materials. The processing technology comprises the following processing technological processes of selecting the gynostemma pentaphyllum; decocting the gynostemma pentaphyllum and the dry lotus leaves in water; performing hot filtration; obtaining filtrate; mixing and stirring the protein candy, the pectin, the xanthan gum and the filtrate so as to obtain a mixture; adding the sodium carbonate and the syrup; decocting the mixture, the sodium carbonate and the syrup; adding the citric acid and the potassium chloride so as to obtain semi-finished sweets; cooling the semi-finished sweets; coagulating the cooled semi-finished sweets to obtain clots; dicing the coagulated semi-finished sweets; transferring the diced sweets into disks; drying the diced sweets in the disks; and packaging the dried sweets. The processing technology disclosed by the invention has the benefits that the gynostemma pentaphyllum health care soft sweets are fragrant, sweet and palatable, are sweet rather than greasy, are soft in texture and elastic, and contain the unique fragrance of the gynostemma pentaphyllum and ester fragrance; the gynostemma pentaphyllum health care soft sweets contain vitamins such as vitamin B and vitamin C and rare germanium elements, so that the gynostemma pentaphyllum health care soft sweets are favorable of regulating physiological functions and strengthening physical powder, can also help bodies to absorb calcium, and are a delicious nutrient green healthy food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing technology of heathy gynostemma pentaphyllum soft sweets.
Background technology
Gynostemma pentaphylla, have another name called Pentapanax leschenaultii, seven leaf courages, Japan is referred to as sweet climing tea, belongs to a Plants cucurbitaceous.Perennially climb up by holding on to draft.Leaf alternate, normal 5 ~ 7 leaflets, in bird toe shape compound leaf; One piece, central authorities are comparatively large, and tip is gradually sharp, and leaf margin has sawtooth.Open yellow-white flower summer, panicle armpit is raw, dioecism.Circular berry; Seed is as large in pea, is black purple time ripe.Gynostemma pentaphylla taste is sweet, bitter, cold nature; After taking gynostemma pentaphylla, enterogastric peristalsis is accelerated, and it is long that appetite increases the resistance to time of hungering and thirst, and can be good for stomach enhancement and digest and assimilate.Reaction that is excited to cerebral cortex and that suppress can keep suitable gynostemma pentaphylla balance, has dual regulation, cerebral tonic tranquillizing, have excellent analgesia, sleeping, antitonic effect to nervous centralis.Gynostemma pentaphylla, on the basis of reduction myocardial wall anxiety, the mitigation cerebrovascular and peripheral vascular resistance, can strengthen heart and brain vigor, strengthen coronary flow, relax artery sclerosis, impel entirety to circulate more vigorous and smooth, have the effect of protecting heart Bao Mai.After people takes gynostemma pentaphylla, physical energy is more abundant, indefatigability, be also easy to recover, thus operating efficiency increases even if tired.The people of normal drink gynostemma pentaphylla can strengthen blood circulation, enhances metabolism and carries out regularly, play effect of anti-decrepit beauty.
The medical value of gynostemma pentaphylla and health-care efficacy are very high, can realize the comprehensive utilization of Gynostemma pentaphyllum Makino raw material, instant for being processed into heathy gynostemma pentaphyllum soft sweets, and are convenient to store, and improve its economic worth.
Summary of the invention
The object of this invention is to provide a kind of processing technology of heathy gynostemma pentaphyllum soft sweets, improve its medical value and health-care efficacy, simultaneously for the deep processing of product provides an effective approach.
The present invention solves the technical scheme that its technical problem takes:
A kind of processing technology of heathy gynostemma pentaphyllum soft sweets, it is characterized in that: adopt gynostemma pentaphylla, dried waterlily leaf 10%, protein sugar 45%, starch syrup 7%, converted starch 3.5%, pectin, sodium carbonate, agar, xanthans, konjaku powder, citric acid, potassium chloride are raw material in right amount, its processing process is for choosing gynostemma pentaphylla → infusion → heat filtering → filtrate → mix and blend → add sodium carbonate, syrup → infusion → adding citric acid, potassium chloride → cooling → grumeleuse → stripping and slicing → move dish → oven dry → packaging, and concrete operation step is:
(1) gynostemma pentaphyllum extracting solution preparation: by a certain amount of free from admixture, drop in boiling water without the dry gynostemma pentaphylla particle gone mouldy, add the dried waterlily leaf of 10%, boiling 18min, heat filter, repeat to extract 2-3 time, merging filtrate is for subsequent use;
(2) wash: konjaku flour under constant agitation, adds 40-45 washing konjaku powder doubly, discards upper strata washing lotion, 1-2 time repeatedly, alkaloid, tannin and other impurity residual in removing fine powder; Add 60 times of gynostemma pentaphylla filtrates, 80 DEG C of water bath with thermostatic control 50-60min, then paste liquid is heated to boiling to reduce its viscosity;
(3) stir: protein sugar is mixed with pectin and xanthans in the gynostemma pentaphylla filtrate of rear input 45 times amount, constantly stir, heating water bath 70-78 DEG C after swelling 35min;
(4) agar: pretreatment, by after agar particle, adds the gynostemma pentaphylla filtrate of 15 times amount, then heating water bath dissolves, and crosses and filters flocculent undissolved substance, and filtrate cooling is for subsequent use;
(5) starch milk preparation: converted starch and gynostemma pentaphylla filtrate are uniformly mixed by 1:25, make starch milk for subsequent use;
(6) infusion: giantarum paste liquid, pectin and xanthans epoxy glue, agar block and starch milk are mixed in infusion in pot, strong stirring 6-8min, then starch syrup, residual protein sugar, sodium carbonate are added infusion in epoxy glue after dissolving with a small amount of gynostemma pentaphylla filtrate, continuous stirring, temperature controls at 102-108 DEG C;
(7) stir off: record soluble solid content 70% time with saccharometer, to take a morsel liquid glucose with finger-dipping, when pointing opening and closing, silk can be pinched into and be sugar cook terminal;
(8) cooling, shaping, stripping and slicing, drying, packaging: when mixed glue solution is cooled to 68-72 DEG C, add the citric acid prepared, strong stirring 55s, cooling, shaping, stripping and slicing, 65 DEG C of dry 6-8h, are cooled to room temperature, packaging, sealing.
Beneficial effect: product delicate fragrance of the present invention is lightly seasoned, sugariness is agreeable to the taste, soft taste high resilience, fragrance containing gynostemma pentaphylla uniqueness, this product is of high nutritive value, and normal food can strengthen blood circulation, enhance metabolism and carry out regularly, can be good for stomach to promote and digest and assimilate, having tonifying QI to produce body fluid, the effect that clearing heat and detoxicating, cough-relieving apophlegmatic, guarantor's heart protect arteries and veins, is that a kind of health value is high, the natural food of green health.
Detailed description of the invention
Embodiment 1
:
A processing technology for heathy gynostemma pentaphyllum soft sweets, concrete operation step is:
(1) gynostemma pentaphyllum extracting solution preparation: by a certain amount of free from admixture, drop in boiling water without the dry gynostemma pentaphylla particle gone mouldy, add the peppermint grass of 12%, 3% Radix Glycyrrhizae, boiling 22min, heat filter, repeat to extract 1-2 time, merging filtrate is for subsequent use;
(2) wash: konjaku flour under constant agitation, adds the washing konjaku powder of 50 times, discards upper strata washing lotion, 2-3 time repeatedly, alkaloid, tannin and other impurity residual in removing fine powder; Add 65 times of gynostemma pentaphylla filtrates, 85 DEG C of water bath with thermostatic control 45min, then paste liquid is heated to boiling to reduce its viscosity;
(3) stir: sucrose is mixed with carragheen and xanthans in the gynostemma pentaphylla filtrate of rear input 65 times amount, constantly stir, heating water bath 58 DEG C after swelling 55min;
(4) agar: pretreatment, by after pectin particle, adds the gynostemma pentaphylla filtrate of 20 times amount, then heating water bath dissolves, and crosses and filters flocculent undissolved substance, and filtrate cooling is for subsequent use;
(5) starch milk preparation: converted starch and gynostemma pentaphylla filtrate are uniformly mixed by 1:18, make starch milk for subsequent use;
(6) infusion: giantarum paste liquid, carragheen and xanthans epoxy glue, pectin block and starch milk are mixed in infusion in pot, strong stirring 3min, then HFCS, residue sucrose, sodium carbonate are added infusion in epoxy glue after dissolving with a small amount of gynostemma pentaphylla filtrate, continuous stirring, temperature controls at 100 DEG C;
(7) stir off: record soluble solid content 65% time with saccharometer, to take a morsel liquid glucose with finger-dipping, when pointing opening and closing, silk can be pinched into and be sugar cook terminal;
(8) cooling, shaping, stripping and slicing, drying, packaging: when mixed glue solution is cooled to 55 DEG C, add the malic acid prepared, strong stirring 45s, cooling, shaping, stripping and slicing, 70 DEG C of dry 10h, are cooled to room temperature, packaging, sealing.
Embodiment 2
:
A processing technology for heathy gynostemma pentaphyllum soft sweets, concrete operation step is:
(1) gynostemma pentaphyllum extracting solution preparation: by a certain amount of free from admixture, drop in boiling water without the dry gynostemma pentaphylla particle gone mouldy, add the dried waterlily leaf of 10%, wolfberry fruit powder, boiling 30min, heat filter, repeat to extract 4-5 time, merging filtrate is for subsequent use;
(2) wash: konjaku flour under constant agitation, adds the washing konjaku powder of 35 times, discards upper strata washing lotion, 3 times repeatedly, alkaloid, tannin and other impurity residual in removing fine powder; Add 45 times of gynostemma pentaphylla filtrates, 90 DEG C of water bath with thermostatic control 42min, then paste liquid is heated to boiling to reduce its viscosity;
(3) stir: maltose is mixed with agar and xanthans in the gynostemma pentaphylla filtrate of rear input 40 times amount, constantly stir, heating water bath 85 DEG C after swelling 30min;
(4) agar: pretreatment, by after carragheen particle, adds the gynostemma pentaphylla filtrate of 20 times amount, then heating water bath dissolves, and crosses and filters flocculent undissolved substance, and filtrate cooling is for subsequent use;
(5) starch milk preparation: converted starch and gynostemma pentaphylla filtrate are uniformly mixed by 1:12, make starch milk for subsequent use;
(6) infusion: giantarum paste liquid, agar and xanthans epoxy glue, OK a karaoke club blob of viscose and starch milk are mixed in infusion in pot, strong stirring 1-3min, then steviol glycoside, residue maltose, sodium carbonate are added infusion in epoxy glue after dissolving with a small amount of gynostemma pentaphylla filtrate, continuous stirring, temperature controls at 98 DEG C;
(7) stir off: record soluble solid content 55% time with saccharometer, to take a morsel liquid glucose with finger-dipping, when pointing opening and closing, silk can be pinched into and be sugar cook terminal;
(8) cooling, shaping, stripping and slicing, drying, packaging: when mixed glue solution is cooled to 70 DEG C, add the citric acid prepared, strong stirring 2-3min, cooling, shaping, stripping and slicing, 45 DEG C of dry 16h, are cooled to room temperature, packaging, sealing.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. the processing technology of heathy gynostemma pentaphyllum soft sweets, it is characterized in that: adopt gynostemma pentaphylla, dried waterlily leaf 10%, protein sugar 45%, starch syrup 7%, converted starch 3.5%, pectin, sodium carbonate, agar, xanthans, konjaku powder, citric acid, potassium chloride are raw material in right amount, its processing process is for choosing gynostemma pentaphylla → infusion → heat filtering → filtrate → mix and blend → add sodium carbonate, syrup → infusion → adding citric acid, potassium chloride → cooling → grumeleuse → stripping and slicing → move dish → oven dry → packaging, and concrete operation step is:
(1) gynostemma pentaphyllum extracting solution preparation: by a certain amount of free from admixture, drop in boiling water without the dry gynostemma pentaphylla particle gone mouldy, add the dried waterlily leaf of 10%, boiling 18min, heat filter, repeat to extract 2-3 time, merging filtrate is for subsequent use;
(2) wash: konjaku flour under constant agitation, adds 40-45 washing konjaku powder doubly, discards upper strata washing lotion, 1-2 time repeatedly, alkaloid, tannin and other impurity residual in removing fine powder; Add 60 times of gynostemma pentaphylla filtrates, 80 DEG C of water bath with thermostatic control 50-60min, then paste liquid is heated to boiling to reduce its viscosity;
(3) stir: protein sugar is mixed with pectin and xanthans in the gynostemma pentaphylla filtrate of rear input 45 times amount, constantly stir, heating water bath 70-78 DEG C after swelling 35min;
(4) agar: pretreatment, by after agar particle, adds the gynostemma pentaphylla filtrate of 15 times amount, then heating water bath dissolves, and crosses and filters flocculent undissolved substance, and filtrate cooling is for subsequent use;
(5) starch milk preparation: converted starch and gynostemma pentaphylla filtrate are uniformly mixed by 1:25, make starch milk for subsequent use;
(6) infusion: giantarum paste liquid, pectin and xanthans epoxy glue, agar block and starch milk are mixed in infusion in pot, strong stirring 6-8min, then starch syrup, residual protein sugar, sodium carbonate are added infusion in epoxy glue after dissolving with a small amount of gynostemma pentaphylla filtrate, continuous stirring, temperature controls at 102-108 DEG C;
(7) stir off: record soluble solid content 70% time with saccharometer, to take a morsel liquid glucose with finger-dipping, when pointing opening and closing, silk can be pinched into and be sugar cook terminal;
(8) cooling, shaping, stripping and slicing, drying, packaging: when mixed glue solution is cooled to 68-72 DEG C, add the citric acid prepared, strong stirring 55s, cooling, shaping, stripping and slicing, 65 DEG C of dry 6-8h, are cooled to room temperature, packaging, sealing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325667A (en) * | 2015-11-28 | 2016-02-17 | 南陵百绿汇农业科技有限公司 | Preparation method of schisandra chinensis compound soft sweets |
| CN105994869A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Processing method of Lingzhi mushroom health soft candy |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271205A (en) * | 2013-05-28 | 2013-09-04 | 严斯文 | Preparation method of gynostemma pentaphylla candy |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271205A (en) * | 2013-05-28 | 2013-09-04 | 严斯文 | Preparation method of gynostemma pentaphylla candy |
Non-Patent Citations (1)
| Title |
|---|
| 于新等: ""绞股蓝保健软糖的工艺研究"", 《食品科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325667A (en) * | 2015-11-28 | 2016-02-17 | 南陵百绿汇农业科技有限公司 | Preparation method of schisandra chinensis compound soft sweets |
| CN105994869A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Processing method of Lingzhi mushroom health soft candy |
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Application publication date: 20151118 |