CN105053484A - Loquat soft sweets and processing method thereof - Google Patents
Loquat soft sweets and processing method thereof Download PDFInfo
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- CN105053484A CN105053484A CN201510528760.4A CN201510528760A CN105053484A CN 105053484 A CN105053484 A CN 105053484A CN 201510528760 A CN201510528760 A CN 201510528760A CN 105053484 A CN105053484 A CN 105053484A
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Abstract
The invention discloses loquat soft sweets and a processing method thereof. The loquat soft sweets comprise the following main raw materials in parts by weight:1000-1300 parts of loquats, 65-85 parts of a gelling agent, 2-4 parts of sucrose esters, 300-480 parts of white granulated sugar, 200-380 parts of glucose syrup, 80-180 parts of honey, and 20-80 parts of modified starch. The loquat soft sweets disclosed by the invention adopt superior loquats as the raw materials, and the nutrient value of the loquats is reserved; the prepared loquat soft sweets are moderate in soft and hard degrees, good in chewiness, and good in elasticity; besides, the unique fragrant and sweet mouth feel and the full-bodied fragrance of the loquats are reserved, so that the mouth feel requirements of most of people can be met.
Description
Technical field
The present invention relates to candy, specifically a kind of loquat soft sweets.
Background technology
loquatin contained organic acid, can stimulate digestion glandular secretion, has suitable effect to the absorption that improves a poor appetite, helps digest, the relieving summer-heat that quenches the thirst; Containing amygdalin in loquat, can moisten the lung and relieve the cough, eliminate the phlegm, treat various cough; Loquat and leaf have the effect of suppression influenza virus, often eat and can prevent pestilent cold; Loquat is rich in the various nutrients of needed by human body, is the health fruit of nutrition.Loquat is rich in cellulose, pectin, carrotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamin A, B, C.Abundant Cobastab, carrotene, have vision protection, keep skin health to moisten, promote the function of body development of children, wherein contained laetrile, or the nutrient of anti-cancer! Therefore, loquat is also referred to as " hat of fruit ", can promote appetite, help digest; Also can in advance anti-cancer, prevent aging.The traditional Chinese medical science is thought, loquat taste is sweet, sour, and property is put down, and moistens the lung and relieve the cough, quenches the thirst and the effect such as stomach, diuresis heat-clearing, for consumptive lung disease cough, many phlegm uncomfortable in chest.
Although loquat is nutritious, health value is very high, and because loquat fresh fruit is not easily preserved, loquat is made into again the goods such as loquat leaf extract, loquat drink, and these are all often the medical values laying particular emphasis on loquat.To this, develop the different loquat goods of kind and highly expect to meet the eating requirements of people to the loquat goods that nutritive value extremely enriches.
Summary of the invention
The object of the present invention is to provide a kind of loquat soft sweets and processing method thereof, stress the edibility of loquat goods, allow more people enjoy the delicious food of loquat.
Realize technical scheme of the present invention: a kind of loquat soft sweets, primary raw material and the proportioning of described loquat soft sweets are as follows: loquat 1000-1300 part, gel 65-85 part, sucrose ester 2-4 part, white granulated sugar 300-480 part, glucose syrup 200-380 part, honey 80-180 part, converted starch 20-80 part.
More preferably, primary raw material and the proportioning of described loquat soft sweets are as follows: loquat 1000 parts, gel 75 parts, sucrose ester 3 parts, white granulated sugar 380 parts, glucose syrup 280 parts, honey 100 parts, converted starch 40 parts.
Described gel adopts one or more mixing of konjac glucomannan, carragheen, agar.
More preferably, described gel adopts konjac glucomannan, carragheen, agar, and amount ratio is konjac glucomannan: carragheen: agar=5:1:1.
A processing method for loquat soft sweets, is characterized in that its step mainly comprises:
(1) dissolving of gel: konjaku flour adds 40 times of more than water soaking 10h, makes its abundant imbibition; Agar adds 30 times of more than water soaking 12h, and then heating is boiled, and makes it fully dissolve; Carragheen is dissolved in water and soaks more than 15min, heating for dissolving;
(2) dissolving of converted starch, white granulated sugar, sucrose ester: by converted starch, 70% white granulated sugar and after sucrose ester mixes, be dissolved in water and soak more than 15min, heating for dissolving;
(3) loquat process: loquat is removed the peel stoning cleaning, drain rear for subsequent use; By the loquat after draining-20 ~-25 DEG C of pre-freezes, keep constant temperature 2-20 hour; At-20 ~-25 DEG C, carry out pulverizing and obtain rough loquat freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and loquat freeze-dried powder, electric furnace heats, and temperature controls at 105 DEG C and constantly stirs, when to be evaporated to solid content be 33%, stop heating;
(5) moulding: injected immediately in mould by the mixing molasses endured, makes its natural cooling forming.
(6) stripping and slicing, drying and packaging: carry out stripping and slicing after to be formed, as blast drier or thermostatic chamber, with 50 DEG C of dry 16h, during drying constantly throw, to ensure soft sweets uniform drying, final packaging obtains loquat soft sweets.
Loquat soft sweets of the present invention adopt High-quality Loquat to be raw material, remain the nutritive value of loquat, the loquat soft sweets soft or hard appropriateness made, chewiness is good, elasticity is good, remains the sweet of loquat uniqueness and strong fragrance simultaneously, can meet the mouthfeel demand of most people.
Detailed description of the invention
Embodiment 1
A kind of loquat soft sweets, primary raw material and the proportioning of described loquat soft sweets are as follows: loquat 1000 parts, gel 75 parts, sucrose ester 3 parts, white granulated sugar 380 parts, glucose syrup 280 parts, honey 100 parts, converted starch 40 parts.
Described gel adopts konjac glucomannan, carragheen, agar, and amount ratio is konjac glucomannan: carragheen: agar=5:1:1.
A processing method for loquat soft sweets, is characterized in that its step mainly comprises:
(1) dissolving of gel: konjaku flour adds 40 times of more than water soaking 10h, makes its abundant imbibition; Agar adds 30 times of more than water soaking 12h, and then heating is boiled, and makes it fully dissolve; Carragheen is dissolved in water and soaks more than 15min, heating for dissolving;
(2) dissolving of converted starch, white granulated sugar, sucrose ester: by converted starch, 70% white granulated sugar and after sucrose ester mixes, be dissolved in water and soak more than 15min, heating for dissolving;
(3) loquat process: loquat is removed the peel stoning cleaning, drain rear for subsequent use; By the loquat after draining-20 ~-25 DEG C of pre-freezes, keep constant temperature 2-20 hour; At-20 ~-25 DEG C, carry out pulverizing and obtain rough loquat freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and loquat freeze-dried powder, electric furnace heats, and temperature controls at 105 DEG C and constantly stirs, when to be evaporated to solid content be 33%, stop heating;
(5) moulding: injected immediately in mould by the mixing molasses endured, makes its natural cooling forming.
(6) stripping and slicing, drying and packaging: carry out stripping and slicing after to be formed, as blast drier or thermostatic chamber, with 50 DEG C of dry 16h, during drying constantly throw, to ensure soft sweets uniform drying, final packaging obtains loquat soft sweets.
Embodiment 2
A kind of loquat soft sweets, it is characterized in that primary raw material and the proportioning of described loquat soft sweets are as follows: loquat powder 100-150 part, gel 65-85 part, sucrose ester 2-4 part, white granulated sugar 300-480 part, glucose syrup 200-380 part, honey 80-180 part, converted starch 20-80 part.
Described gel adopts konjac glucomannan, carragheen, agar, and amount ratio is konjac glucomannan: carragheen: agar=5:1:1.
The processing method of described loquat soft sweets, is characterized in that its step mainly comprises:
(1) dissolving of gel: konjaku flour adds 40 times of more than water soaking 10h, makes its abundant imbibition; Agar adds 30 times of more than water soaking 12h, and then heating is boiled, and makes it fully dissolve; Carragheen is dissolved in water and soaks more than 15min, heating for dissolving;
(2) dissolving of converted starch, white granulated sugar, sucrose ester: by converted starch, 70% white granulated sugar and after sucrose ester mixes, be dissolved in water and soak more than 15min, heating for dissolving;
(3) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and loquat powder, electric furnace heats, and temperature controls at 105 DEG C and constantly stirs, when to be evaporated to solid content be 33%, stop heating;
(4) moulding: injected immediately in mould by the mixing molasses endured, makes its natural cooling forming.
(5) stripping and slicing, drying and packaging: carry out stripping and slicing after to be formed, as blast drier or thermostatic chamber, with 50 DEG C of dry 16h, during drying constantly throw, to ensure soft sweets uniform drying, final packaging obtains loquat soft sweets.
Claims (7)
1. loquat soft sweets, it is characterized in that primary raw material and the proportioning of described loquat soft sweets are as follows: loquat 1000-1300 part, gel 65-85 part, sucrose ester 2-4 part, white granulated sugar 300-480 part, glucose syrup 200-380 part, honey 80-180 part, converted starch 20-80 part.
2. loquat soft sweets as claimed in claim 1, it is characterized in that the primary raw material of described loquat soft sweets and proportioning as follows: loquat 1000 parts, gel 75 parts, sucrose ester 3 parts, white granulated sugar 380 parts, glucose syrup 280 parts, honey 100 parts, converted starch 40 parts.
3. loquat soft sweets as claimed in claim 1, is characterized in that described loquat 1000-1300 part replaces with loquat powder 100-150 part.
4. the loquat soft sweets as described in any one of claim 1-3, is characterized in that described gel adopts one or more mixing of konjac glucomannan, carragheen, agar.
5. loquat soft sweets as claimed in claim 4, it is characterized in that described gel adopts konjac glucomannan, carragheen, agar, amount ratio is konjac glucomannan: carragheen: agar=5:1:1.
6. a processing method for loquat soft sweets, is characterized in that its step mainly comprises:
(1) dissolving of gel: konjaku flour adds 40 times of more than water soaking 10h, makes its abundant imbibition; Agar adds 30 times of more than water soaking 12h, and then heating is boiled, and makes it fully dissolve; Carragheen is dissolved in water and soaks more than 15min, heating for dissolving;
(2) dissolving of converted starch, white granulated sugar, sucrose ester: by converted starch, 70% white granulated sugar and after sucrose ester mixes, be dissolved in water and soak more than 15min, heating for dissolving;
(3) loquat process: loquat is removed the peel stoning cleaning, drain rear for subsequent use; By the loquat after draining-20 ~-25 DEG C of pre-freezes, keep constant temperature 2-20 hour; At-20 ~-25 DEG C, carry out pulverizing and obtain rough loquat freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and loquat freeze-dried powder, electric furnace heats, and temperature controls at 105 DEG C and constantly stirs, when to be evaporated to solid content be 33%, stop heating;
(5) moulding: injected immediately in mould by the mixing molasses endured, makes its natural cooling forming;
(6) stripping and slicing, drying and packaging: carry out stripping and slicing after to be formed, as blast drier or thermostatic chamber, with 50 DEG C of dry 16h, during drying constantly throw, to ensure soft sweets uniform drying, final packaging obtains loquat soft sweets.
7. the processing method of loquat soft sweets as claimed in claim 3, is characterized in that its step mainly comprises:
(1) dissolving of gel: konjaku flour adds 40 times of more than water soaking 10h, makes its abundant imbibition; Agar adds 30 times of more than water soaking 12h, and then heating is boiled, and makes it fully dissolve; Carragheen is dissolved in water and soaks more than 15min, heating for dissolving;
(2) dissolving of converted starch, white granulated sugar, sucrose ester: by converted starch, 70% white granulated sugar and after sucrose ester mixes, be dissolved in water and soak more than 15min, heating for dissolving;
(3) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and loquat powder, electric furnace heats, and temperature controls at 105 DEG C and constantly stirs, when to be evaporated to solid content be 33%, stop heating;
(4) moulding: injected immediately in mould by the mixing molasses endured, makes its natural cooling forming;
(5) stripping and slicing, drying and packaging: carry out stripping and slicing after to be formed, as blast drier or thermostatic chamber, with 50 DEG C of dry 16h, during drying constantly throw, to ensure soft sweets uniform drying, final packaging obtains loquat soft sweets.
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| CN201510528760.4A CN105053484A (en) | 2015-08-26 | 2015-08-26 | Loquat soft sweets and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360559A (en) * | 2015-12-09 | 2016-03-02 | 浙江省柑桔研究所 | Loquat fruit maltose candy and preparation method thereof |
| CN105613921A (en) * | 2015-12-28 | 2016-06-01 | 浙江省柑桔研究所 | Ginger candies and making method thereof |
| CN108112765A (en) * | 2017-12-20 | 2018-06-05 | 安徽蜂献蜂业有限公司 | A kind of honey loquat soft sweets and preparation method thereof |
| CN110074245A (en) * | 2019-05-20 | 2019-08-02 | 福建省农业科学院果树研究所 | A kind of loquat flower gel soft candy and preparation method thereof |
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| CN1092949A (en) * | 1993-03-30 | 1994-10-05 | 萧山市星火培训基地 | Agent of a kind of jelly plural gel and preparing process |
| CN1321071A (en) * | 1998-10-01 | 2001-11-07 | 雀巢制品公司 | Hydrocolloid confectionery |
| CN102228122A (en) * | 2011-07-02 | 2011-11-02 | 福建农林大学 | Konjak-red jujube sugar-free soft sweet and preparation method thereof |
| CN102308899A (en) * | 2010-07-02 | 2012-01-11 | 甘肃省农业科学院农产品贮藏加工研究所 | Fruit-vegetable juice agar fruit jelly and preparation method thereof |
| CN103609820A (en) * | 2013-12-13 | 2014-03-05 | 北京市农林科学院 | Chinese chestnut jelly soft sweets and preparation method thereof |
| CN104605125A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Tomato-flavored high-calcium fudge and preparation method thereof |
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2015
- 2015-08-26 CN CN201510528760.4A patent/CN105053484A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092949A (en) * | 1993-03-30 | 1994-10-05 | 萧山市星火培训基地 | Agent of a kind of jelly plural gel and preparing process |
| CN1321071A (en) * | 1998-10-01 | 2001-11-07 | 雀巢制品公司 | Hydrocolloid confectionery |
| CN102308899A (en) * | 2010-07-02 | 2012-01-11 | 甘肃省农业科学院农产品贮藏加工研究所 | Fruit-vegetable juice agar fruit jelly and preparation method thereof |
| CN102228122A (en) * | 2011-07-02 | 2011-11-02 | 福建农林大学 | Konjak-red jujube sugar-free soft sweet and preparation method thereof |
| CN103609820A (en) * | 2013-12-13 | 2014-03-05 | 北京市农林科学院 | Chinese chestnut jelly soft sweets and preparation method thereof |
| CN104605125A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Tomato-flavored high-calcium fudge and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360559A (en) * | 2015-12-09 | 2016-03-02 | 浙江省柑桔研究所 | Loquat fruit maltose candy and preparation method thereof |
| CN105613921A (en) * | 2015-12-28 | 2016-06-01 | 浙江省柑桔研究所 | Ginger candies and making method thereof |
| CN108112765A (en) * | 2017-12-20 | 2018-06-05 | 安徽蜂献蜂业有限公司 | A kind of honey loquat soft sweets and preparation method thereof |
| CN110074245A (en) * | 2019-05-20 | 2019-08-02 | 福建省农业科学院果树研究所 | A kind of loquat flower gel soft candy and preparation method thereof |
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Application publication date: 20151118 |