CN105192225A - Roxburgh rose soft sweets and processing method thereof - Google Patents
Roxburgh rose soft sweets and processing method thereof Download PDFInfo
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- CN105192225A CN105192225A CN201510528439.6A CN201510528439A CN105192225A CN 105192225 A CN105192225 A CN 105192225A CN 201510528439 A CN201510528439 A CN 201510528439A CN 105192225 A CN105192225 A CN 105192225A
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- rosa roxburghii
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Abstract
The invention discloses roxburgh rose soft sweets and a processing method thereof. The roxburgh rose soft sweets are mainly prepared from 1000-1300 parts of roxburgh roses, 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 roxburgh rose soft sweets, high-quality roxburgh roses are adopted to serve as the raw materials, nutritional value of the roxburgh roses is reserved, and the prepared roxburgh rose soft sweets are moderate in hardness, good in chewing feeling and good in elasticity; meanwhile, special sweet and sour taste and full-bodied fragrance of the roxburgh roses are reserved, and the mouthfeel demand of most people can be met.
Description
Technical field
The present invention relates to candy, specifically a kind of Rosa roxburghii soft sweets.
Background technology
The medical value of Rosa roxburghii is very high, and its flower, Ye Guo, seed can be used as medicine, and have stomach invigorating, help digestion, nourish, effect of antidiarrheal.Particularly Rosa roxburghii is rich in hepatocuprein (being called for short SOD), SOD internationally recognizedly has active material that is anti-ageing, protective effect on cancer risk, also there is antiviral, radiation-resistant effect, in cardiovascular, digestive system and various tumor disease are prevented and treated, apply very extensive.The fruit of Rosa roxburghii is also the first-class raw material of processing health food simultaneously, ripe Rosa roxburghii meat plumpness, sweet and sour, fruit are rich in sugar, vitamin, carrotene, organic acid and 20 several amino acids, more than 10 plants the trace element useful to human body, and superoxide dismutase.Especially Vitamin C content is high, is the highest in current fruit, and content 841.58 ~ 3541.13 milligrams in every 100 grams of fresh fruits, is
oranges and tangerines50 times, 10 times of Kiwi berry, have the laudatory title of " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high nutritive value and medical value.Its taste is sour, puckery, flat; Digestion-promoting spleen-invigorating, convergence stopping leak; Be used for the treatment of having indigestion abdominal distension, dysentery, enteritis,
vitamin C deficiencydeng,
cili Juicealso there is blocking-up N-nitroso compound synthesize in human body and there is protective effect on cancer risk; Special efficacy is had to the lead poisoning for the treatment of human body.Effective ingredient vitamin C in Fructus Rosae Normalis extract, have anti-ageing, extend the effect such as Puberty of Female! Fruit of Grossularia burejensis Berger can process fruit juice, jam, fruit wine, preserved fruit, candy, cake etc.
At present, the fresh fruit of Rosa roxburghii is substantially all entering the field sales in the place of production, long-distance transport less, so the cost having a fresh Rosa roxburghii away from the people in the place of production is quite high.Therefore, develop various types of Rosa roxburghii goods highly to expect to meet the demand of people to the Rosa roxburghii that nutritive value extremely enriches.
Summary of the invention
The object of the present invention is to provide a kind of Rosa roxburghii soft sweets and processing method thereof, to enrich the kind of Rosa roxburghii goods, allow more people enjoy the delicious food of Rosa roxburghii.
Realize technical scheme of the present invention: a kind of Rosa roxburghii soft sweets, primary raw material and the proportioning of described Rosa roxburghii soft sweets are as follows: Rosa roxburghii 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 Rosa roxburghii soft sweets are as follows: Rosa roxburghii 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 Rosa roxburghii 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) Rosa roxburghii process: by Rosa roxburghii deburring stoning clean, drain rear for subsequent use; By the Rosa roxburghii 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 Rosa roxburghii freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and Rosa roxburghii 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 Rosa roxburghii soft sweets.
Rosa roxburghii soft sweets of the present invention adopt high-quality Rosa roxburghii to be raw material, remain the nutritive value of Rosa roxburghii, the Rosa roxburghii soft sweets soft or hard appropriateness made, chewiness is good, elasticity is good, remains the sour-sweet mouthfeel of Rosa roxburghii uniqueness and strong fragrance simultaneously, can meet the mouthfeel demand of most people.
Detailed description of the invention
Embodiment 1
A kind of Rosa roxburghii soft sweets, primary raw material and the proportioning of described Rosa roxburghii soft sweets are as follows: Rosa roxburghii 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 Rosa roxburghii 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) Rosa roxburghii process: by Rosa roxburghii deburring stoning clean, drain rear for subsequent use; By the Rosa roxburghii 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 Rosa roxburghii freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and Rosa roxburghii 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 Rosa roxburghii soft sweets.
Embodiment 2
A kind of Rosa roxburghii soft sweets, it is characterized in that primary raw material and the proportioning of described Rosa roxburghii soft sweets are as follows: Ribes burejense 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 Rosa roxburghii 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 Ribes burejense 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 Rosa roxburghii soft sweets.
Claims (7)
1. Rosa roxburghii soft sweets, it is characterized in that primary raw material and the proportioning of described Rosa roxburghii soft sweets are as follows: Rosa roxburghii 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. Rosa roxburghii soft sweets as claimed in claim 1, it is characterized in that the primary raw material of described Rosa roxburghii soft sweets and proportioning as follows: Rosa roxburghii 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. Rosa roxburghii soft sweets as claimed in claim 1, is characterized in that described Rosa roxburghii 1000-1300 part replaces with Ribes burejense powder 100-150 part.
4. the Rosa roxburghii 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. Rosa roxburghii 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 Rosa roxburghii 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) Rosa roxburghii process: by Rosa roxburghii deburring stoning clean, drain rear for subsequent use; By the Rosa roxburghii 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 Rosa roxburghii freeze-dried powder;
(4) stir off: by above-mentioned mixing of materials evenly and add honey, glucose syrup, residue white granulated sugar and Rosa roxburghii 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 Rosa roxburghii soft sweets.
7. the processing method of Rosa roxburghii 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 Ribes burejense 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 Rosa roxburghii soft sweets.
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| CN201510528439.6A CN105192225A (en) | 2015-08-26 | 2015-08-26 | Roxburgh rose soft sweets and processing method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106974056A (en) * | 2017-05-10 | 2017-07-25 | 陈步友 | A kind of Rosa roxburghii soft sweets and its processing method |
| CN109315577A (en) * | 2018-11-28 | 2019-02-12 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt soft sweets and preparation method thereof |
| CN113768021A (en) * | 2021-10-29 | 2021-12-10 | 绿优品(福建)健康科技研发中心有限公司 | A pressed fructose with blood lipid and blood sugar reducing effects, and its preparation method |
| CN114680217A (en) * | 2020-12-31 | 2022-07-01 | 贵州乾之象生物科技有限责任公司 | Roxburgh rose gel candy and preparation method thereof |
| CN114794294A (en) * | 2022-06-08 | 2022-07-29 | 孔秋月 | Golden roxburgh rose nutritional soft sweet and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113768021A (en) * | 2021-10-29 | 2021-12-10 | 绿优品(福建)健康科技研发中心有限公司 | A pressed fructose with blood lipid and blood sugar reducing effects, and its preparation method |
| CN114794294A (en) * | 2022-06-08 | 2022-07-29 | 孔秋月 | Golden roxburgh rose nutritional soft sweet and preparation method thereof |
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Application publication date: 20151230 |