CN105265712A - Orchid soft candy and preparation method thereof - Google Patents
Orchid soft candy and preparation method thereof Download PDFInfo
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- CN105265712A CN105265712A CN201510479099.2A CN201510479099A CN105265712A CN 105265712 A CN105265712 A CN 105265712A CN 201510479099 A CN201510479099 A CN 201510479099A CN 105265712 A CN105265712 A CN 105265712A
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- orchid
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- xylitol
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Abstract
The present invention discloses an orchid soft candy and a preparation method thereof. The orchid soft candy consists of the following raw materials in parts by weight: 16-36 parts of orchids, 56-66 parts of edible sugar, 11-17 parts of xylitol, 8-10 parts of edible salt, 18-24 parts of starch, and 7-9 parts of citric acids. The preparation method comprises juice extracting, xylitol orchid juice preparing, orchid starch juice preparing, and finished product obtaining. By adding orchid into the soft candy, the active ingredients in the orchid are effectively merged into the prepared soft candy, which not only improves the nutritional value of the soft candy, but also enhances the taste of the soft candy. The prepared orchid soft candy is sweet but not greasy in mouthfeel and is fresh in taste. Besides, the preparation process is simple, the cost is low, and the equipment requirement is low, and the orchid soft candy can also be prepared even in ordinary life. The soft candy has a delicious taste, the sugar is evenly distributed, and the candy does not stick to teeth.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of orchid soft sweets and preparation method thereof.
Background technology
Soft sweets a kind of soft and micro-ly deposit flexible candy, has transparent in translucent.The water content of soft sweets is higher, be generally 10-20%, fruity type all made by most soft sweets, and also some makes milk taste and cooling taste type, and its profile is divided into rectangle or irregular shape with moulding process difference, and soft sweets are the confectionery industries of a kind of softness, flexible and toughness, based on the raw material such as gelatin, syrup, through multiple process operations, form and there is difformity, matter structure and fragrance, exquisite and the solid candy of resistance to preservation, has elasticity and chewiness.
Of a great variety in existing soft candy product, but great majority are all fruity soft sweets, and the soft sweets of other types are less, and do not find that there is the appearance of orchid soft sweets, therefore the present inventor is with excessively a large amount of experiments and research, for consumer provides a kind of orchid soft sweets and preparation method thereof.
Summary of the invention
For solving the problems of the technologies described above, the invention provides simple, nutritious orchid soft sweets of a kind of special taste, preparation technology and preparation method thereof.
The present invention is achieved by the following technical programs:
A kind of orchid soft sweets, it is made up of following raw material: orchid 16-36 part, table sugar 56-66 part, xylitol 11-17 part, salt 8-10 part, starch 18-24 part, citric acid 7-9 part.
Described orchid soft sweets are made up of following raw material: 16 parts, orchid, table sugar 56 parts, xylitol 11 parts, salt 8 parts, starch 18 parts, citric acid 7 parts.
Described orchid soft sweets are made up of following raw material: 36 parts, orchid, table sugar 66 parts, xylitol 17 parts, salt 10 parts, starch 24 parts, citric acid 9 parts.
Described orchid soft sweets are made up of following raw material: 26 parts, orchid, table sugar 61 parts, xylitol 14 parts, salt 9 parts, starch 21 parts, citric acid 8 parts.
Described table sugar is one or more in white granulated sugar, glucose syrup, malt syrup.
Present invention also offers the preparation method of above-mentioned orchid soft sweets, the method comprises the following steps:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 66-86 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Beneficial effect of the present invention is: the present invention is by joining in the preparation process of soft sweets by orchid, effectively the active ingredient in orchid is dissolved in the soft sweets prepared, not only improve the nutritive value of soft sweets, but also improve the mouthfeel of soft sweets, make the orchid soft sweets taste prepared agreeably sweet, taste is pure and fresh, and preparation technology of the present invention is simple, cost is low, equipment requirement is low, even also can make in usual life, these soft sweets have delicious flavour, sugar is evenly distributed, and the feature such as do not stick to one's teeth.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Embodiment one
Formula: 16 parts, orchid, table sugar 56 parts, xylitol 11 parts, salt 8 parts, starch 18 parts, citric acid 7 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 66 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Embodiment two
Formula: 36 parts, orchid, table sugar 66 parts, xylitol 17 parts, salt 10 parts, starch 24 parts, citric acid 9 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 71 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Embodiment three
Formula: 26 parts, orchid, table sugar 61 parts, xylitol 14 parts, salt 9 parts, starch 21 parts, citric acid 8 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 76 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Embodiment four
Formula: 36 parts, orchid, table sugar 66 parts, xylitol 17 parts, salt 10 parts, starch 24 parts, citric acid 9 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 76 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Embodiment five
Formula: 30 parts, orchid, table sugar 60 parts, xylitol 11 parts, salt 4 parts, starch 18 parts, citric acid 3 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 81 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Embodiment six
Formula: 26 parts, orchid, table sugar 61 parts, xylitol 14 parts, salt 9 parts, starch 21 parts, citric acid 8 parts.
Preparation method:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 86 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Claims (6)
1. orchid soft sweets, is characterized in that: it is made up of following raw material: orchid 16-36 part, table sugar 56-66 part, xylitol 11-17 part, salt 8-10 part, starch 18-24 part, citric acid 7-9 part.
2. orchid soft sweets according to claim 1, is characterized in that: described orchid soft sweets are made up of following raw material: 16 parts, orchid, table sugar 56 parts, xylitol 11 parts, salt 8 parts, starch 18 parts, citric acid 7 parts.
3. orchid soft sweets according to claim 1, is characterized in that: described orchid soft sweets are made up of following raw material: 36 parts, orchid, table sugar 66 parts, xylitol 17 parts, salt 10 parts, starch 24 parts, citric acid 9 parts.
4. orchid soft sweets according to claim 1, is characterized in that: described orchid soft sweets are made up of following raw material: 26 parts, orchid, table sugar 61 parts, xylitol 14 parts, salt 9 parts, starch 21 parts, citric acid 8 parts.
5., according to the arbitrary described orchid soft sweets of claim 1-4, it is characterized in that: described table sugar is one or more in white granulated sugar, glucose syrup, malt syrup.
6. a preparation method for the orchid soft sweets as described in as arbitrary in claim 1-4, is characterized in that: the method comprises the following steps:
A, sap extraction: first orchid is put into water and boil, obtain orchid juice after filtering;
B, xylitol orchid juice: after the half of getting orchid juice mixes with xylitol, table sugar, salt, control temperature is 66-86 DEG C and its boiling is obtained xylitol orchid juice to dissolving completely;
C, starch orchid juice: by the importing starch of second half orchid juice, be stirred to pasty state, obtain starch orchid juice;
D, finished product: continue to be heated to slurry after being mixed with starch orchid juice by xylitol orchid juice transparent, transparent slurry is put into mould, through freezing, solidify after take out obtain orchid soft sweets finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479099.2A CN105265712A (en) | 2015-08-07 | 2015-08-07 | Orchid soft candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510479099.2A CN105265712A (en) | 2015-08-07 | 2015-08-07 | Orchid soft candy and preparation method thereof |
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| CN105265712A true CN105265712A (en) | 2016-01-27 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510479099.2A Pending CN105265712A (en) | 2015-08-07 | 2015-08-07 | Orchid soft candy and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035962A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Orchid lollipop and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518932A (en) * | 2013-10-25 | 2014-01-22 | 马荣雪 | Lavender soft sweets |
-
2015
- 2015-08-07 CN CN201510479099.2A patent/CN105265712A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103518932A (en) * | 2013-10-25 | 2014-01-22 | 马荣雪 | Lavender soft sweets |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035962A (en) * | 2016-07-03 | 2016-10-26 | 福建好来屋食品工业有限公司 | Orchid lollipop and preparation method thereof |
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Application publication date: 20160127 |