CN105104678A - Blueberry fudge and processing method thereof - Google Patents
Blueberry fudge and processing method thereof Download PDFInfo
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- CN105104678A CN105104678A CN201510528294.XA CN201510528294A CN105104678A CN 105104678 A CN105104678 A CN 105104678A CN 201510528294 A CN201510528294 A CN 201510528294A CN 105104678 A CN105104678 A CN 105104678A
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Abstract
The invention discloses blueberry fudge and a processing method thereof. The blueberry fudge is prepared from the following main raw materials in parts by weight: 1,000-1300 parts of blueberry, 65-85 parts of gels, 2-4 parts of sucrose ester, 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. According to the blueberry fudge disclosed by the invention, with high-quality blueberry as the raw material, the nutritional value of the blueberry is reserved; the prepared blueberry fudge is moderate in hardness, good in chewiness and good in elasticity; the unique sweet and sour taste and strong aroma of the blueberry are simultaneously reserved; and the taste requirements of most people can be met.
Description
Technical field
The present invention relates to candy, specifically a kind of blueberry soft sweets.
Background technology
The multivitamin contained in blueberry, calcium, zinc, iron, amino acid, copper enrich all very much, and these materials are also all the necessary nutriments of human body.Often eat certain supplemental treatment of effect blueberry has to(for) various disease conditions, blueberry have prevent that cranial nerve is aging, effect that the immunity of softening blood vessel, enhancing human body etc. is multiple, eat blueberry and also there is certain anticancer effect.The a large amount of anthocyanidin contained in blueberry is a kind of extraordinary material for skin, and this anthocyanidin contributes to preventing skin wrinkle.The anti-oxidation function of anthocyanidin is very strong, and skin can be allowed to become more flexible, glossy, allows people seem radiant more and more beautiful.The anthocyanidin contained in blueberry can promote synthesizing again depending on haematochrome on retina, can reduce the fatigue of eyelid, often eats the night vision that can also improve eyes.
Although blueberry nutrient enriches, health value is very high, and because blueberry fresh fruit moisture content is too high, a brief period of time can be broken, and cannot transport for long-distance, so the cost having a fresh blueberry away from the people in the place of production is quite high.Therefore, develop various types of blueberry goods highly to expect to meet the demand of people to the blueberry that nutritive value extremely enriches.
Summary of the invention
The object of the present invention is to provide a kind of blueberry soft sweets and processing method thereof, to enrich the kind of blueberry goods, allow more people enjoy the delicious food of blueberry.
Realize technical scheme of the present invention: a kind of blueberry soft sweets, primary raw material and the proportioning of described blueberry soft sweets are as follows: blueberry 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 blueberry soft sweets are as follows: blueberry 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 blueberry 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) blueberry process: by Blueberry clean, drain rear for subsequent use; By the Blueberry 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 blueberry freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and blueberry 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 blueberry soft sweets.
Blueberry soft sweets of the present invention adopt high-quality blueberry to be raw material, remain the nutritive value of blueberry, the blueberry soft sweets soft or hard appropriateness made, chewiness is good, elasticity is good, remains the sour-sweet mouthfeel of blueberry uniqueness and strong fragrance simultaneously, can meet the mouthfeel demand of most people.
Detailed description of the invention
Embodiment 1
A kind of blueberry soft sweets, primary raw material and the proportioning of described blueberry soft sweets are as follows: blueberry 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 blueberry 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) blueberry process: by Blueberry clean, drain rear for subsequent use; By the Blueberry 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 blueberry freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and blueberry 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 blueberry soft sweets.
Embodiment 2
A kind of blueberry soft sweets, it is characterized in that primary raw material and the proportioning of described blueberry soft sweets are as follows: blueberry 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 blueberry 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 blueberry 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 blueberry soft sweets.
Claims (7)
1. blueberry soft sweets, it is characterized in that primary raw material and the proportioning of described blueberry soft sweets are as follows: blueberry 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. blueberry soft sweets as claimed in claim 1, it is characterized in that the primary raw material of described blueberry soft sweets and proportioning as follows: blueberry 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. blueberry soft sweets as claimed in claim 1, is characterized in that described blueberry 1000-1300 part replaces with blueberry powder 100-150 part.
4. the blueberry 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. blueberry 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 blueberry 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) blueberry process: by Blueberry clean, drain rear for subsequent use; By the Blueberry 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 blueberry freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and blueberry 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 blueberry soft sweets.
7. the processing method of blueberry 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 blueberry 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 blueberry soft sweets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510528294.XA CN105104678A (en) | 2015-08-26 | 2015-08-26 | Blueberry fudge and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510528294.XA CN105104678A (en) | 2015-08-26 | 2015-08-26 | Blueberry fudge and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307361A (en) * | 2017-07-28 | 2017-11-03 | 合肥徽徽逗食品有限公司 | A kind of processing method of blueberry dietary fiber jelly |
| CN109793091A (en) * | 2019-04-03 | 2019-05-24 | 江苏惠田农业科技开发有限公司 | A kind of compound certain kind of berries soft sweets and preparation method thereof |
| CN110150439A (en) * | 2019-07-02 | 2019-08-23 | 中盐工程技术研究院有限公司 | A kind of gel candy and preparation method thereof of blueberry taste |
| CN111802498A (en) * | 2020-06-11 | 2020-10-23 | 浙江欧谱生物科技有限公司 | High-heat-stability blueberry nutritional soft sweets with bone strengthening and health care effects and preparation method thereof |
-
2015
- 2015-08-26 CN CN201510528294.XA patent/CN105104678A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307361A (en) * | 2017-07-28 | 2017-11-03 | 合肥徽徽逗食品有限公司 | A kind of processing method of blueberry dietary fiber jelly |
| CN109793091A (en) * | 2019-04-03 | 2019-05-24 | 江苏惠田农业科技开发有限公司 | A kind of compound certain kind of berries soft sweets and preparation method thereof |
| CN110150439A (en) * | 2019-07-02 | 2019-08-23 | 中盐工程技术研究院有限公司 | A kind of gel candy and preparation method thereof of blueberry taste |
| CN111802498A (en) * | 2020-06-11 | 2020-10-23 | 浙江欧谱生物科技有限公司 | High-heat-stability blueberry nutritional soft sweets with bone strengthening and health care effects and preparation method thereof |
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Application publication date: 20151202 |
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