CN105410319A - Coconut fruit milk candies and preparation method thereof - Google Patents
Coconut fruit milk candies and preparation method thereof Download PDFInfo
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Abstract
The invention provides coconut fruit milk candies and a preparation method thereof. The coconut fruit milk candies are prepared from, by weight, 45-60 parts of coconut meat jam, 15-25 parts of milk, 3.0-5.0 parts of radix codonopsis, 10-15 parts of grapes, 4.5-6.5 parts of flos chrysanthemi, 4-6 parts of flos lonicerae, 2.5-4.5 parts of honey roses, 1.5-3.5 parts of red dates and 10-25 parts of auxiliary materials. The invention further discloses the preparation method of the coconut fruit milk candies. According to the coconut fruit milk candies and the preparation method thereof, through combination of radix codonopsis which has the effects of tonifying middle, benefiting Qi, enhancing the immunity and the hematopoietic function, strengthening the spleen and tonifying the lung and coconut meat which is often discarded, not only are the coconut ingredients fully utilized, but also the health care effect of the coconut fruit milk candy leisure food is improved, and the mouthfeel of coconuts is made to be good; meanwhile, the other nutritional ingredients are complete, the storability is achieved, and the mouthfeel is good.
Description
Technical field
The present invention relates to confectionery technical field.More particularly, the present invention relates to the casual health coconut fruity milk confectionery and preparation method thereof with tonifying middle-Jiao and Qi, invigorating the spleen benefit lung, develop immunitypty and hematopoiesis function.
Background technology
The oil content of coconut meat is about 35%, and the main component in oil is capric acid, palmitic acid, oleic acid, laurate, aliphatic acid, free fatty and multiple sterol material.These materials have supplementary body nutrition, beauty treatment, the dermopathic effect of control, and coconut flesh has Xu-tonic, but most people all drinks Coconut Juice, but are not that everyone eats coconut meat.Coconut meat is exactly coconut capsule.After finishing off Coconut Juice, break pericarp and just can see the inside coconut meat in vain.Coconut meat is also containing a large amount of protein, various vitamin and mineral matter.Coconut meat look white as a jade, fragrant sliding crisp, is the all-ages good fruit of delicious food, drinks for a long time, can supplement liquid in human body cell, strengthen metabolism, and energy expanding blood volume, the resistance against diseases of human body and moist, skin whitening can be improved.
Radix Codonopsis, has tonifying middle-Jiao and Qi, effect of invigorating the spleen benefit lung.Modern study, Radix Codonopsis has develop immunitypty, hemangiectasis, step-down, improves microcirculation, strengthens the effects such as hematopoiesis function.In addition the leucocyte caused chemotherapy radiotherapy declines and has castering action.The empty burnout of body for the deficiency of qi in middle-jiao, anorexia and loose stool etc.
Existing coconut all eats as fruit, but most people all drinks Coconut Juice, and coconut meat does not receive rational application, and often abandons it, makes its nutritive value can not get fully demonstrating, moreover edible active ingredient is single separately, and function is also comparatively single.Therefore, exploitation mouthfeel is good further, and being convenient to the coconut products that consumer accepts taste, providing the coconut food of more tastes and function, is considerable.
Summary of the invention
As the result of various extensive and careful research and experiment, the present inventor has been found that, by have tonifying middle-Jiao and Qi, develop immunitypty, enhancing hematopoiesis function and invigorating the spleen benefit lung effect Radix Codonopsis with often to abandon the combination of coconut water pulp, the nutritive value of coconut flesh is not only made to find full expression, improve the health-care effect of coconut fruity milk confectionery leisure food, and making the mouthfeel of coconut good, other nutritional labelings are complete simultaneously, for shelf-stable, mouthfeel are good.Based on this discovery, complete the present invention.
An object of the present invention is to solve at least the problems referred to above or defect, and the advantage will illustrated at least is below provided.
A further object of the invention be by add have tonifying middle-Jiao and Qi, develop immunitypty, enhancing hematopoiesis function and invigorating the spleen benefit lung effect Radix Codonopsis with often to abandon the combination of coconut water pulp, the nutritive value of coconut flesh is not only made to find full expression, improve the health-care effect of coconut fruity milk confectionery leisure food, and making the mouthfeel of coconut good, other nutritional labelings are complete simultaneously, for shelf-stable, mouthfeel are good.
A further object of the invention is added in coconut fruity milk confectionery by sweet rose, and add the fragrance of rose, taste is pleasant, and coconut is carried out condensed milk and obtains into toffee by reasonable distribution together with milk, and science is arranged in pairs or groups, comprehensive nutrition.
In order to realize according to these objects of the present invention and other advantage, provide a kind of coconut fruity milk confectionery, described coconut fruity milk confectionery formula ratio is made up of following component: 45 ~ 60 parts, coconut meat jam, 15 ~ 25 parts, milk, Radix Codonopsis 3.0 ~ 5.0 parts, grape 10 ~ 15 parts, chrysanthemum 4.5 ~ 6.5 parts, honeysuckle 4 ~ 6 parts, 2.5 ~ 4.5 parts, sweet rose, red date 1.5 ~ 3.5 parts and auxiliary material 10 ~ 25 parts.
Preferably, wherein, described coconut fruity milk confectionery formula ratio is made up of following component: 55 parts, coconut meat jam, 20 parts, milk, Radix Codonopsis 4.0 parts, grape 12 parts, chrysanthemum 5.5 parts, honeysuckle 5.0 parts, 3.5 parts, sweet rose, red date 2.5 parts and auxiliary material 20 parts.
Preferably, wherein, described auxiliary material is starch syrup, maltodextrin and xylitol, and the weight proportion of starch syrup, maltodextrin and xylitol is: starch syrup: maltodextrin: xylitol=(1 ~ 4): (0.5 ~ 1): (1 ~ 2).
Object of the present invention can also be realized by the preparation method of coconut fruity milk confectionery further, and described method specifically comprises:
Step one, coconut meat jam processed: get 45 ~ 60 weight portion coconut meats, clean, blend with meat mincer, add white granulated sugar to endure out, little fiery infusion added maltose and lemon juice after 15 minutes, continued to boil, simultaneously ceaselessly stir about 5 minutes to dense thick coconut meat jam, wherein, the weight ratio of coconut, white granulated sugar, maltose and lemon juice is 4: 1: 0.1: 0.3;
Step 2, grape process: 10 ~ 15 weight portion grapes, 40 ~ 45 DEG C of warm water are eluriated 8 ~ 10 minutes, squeezes the juice, filter for subsequent use;
Step 3, boil syrup: add water 10 ~ 25 weight portion auxiliary materials enduring, and carries out filtering-depositing, after removing impurity, continue to boil, temperature controls, at 80 ~ 90 DEG C, to boil while stir, and makes auxiliary material gradually become dense pasty state to mix thoroughly and obtains syrup;
Step 4, Radix Codonopsis active component are extracted: adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis active component and obtain Radix Codonopsis extract, wherein Extracting temperature is 135 ~ 145 DEG C, and extraction time is 48 ~ 50min, and liquid ratio is (13 ~ 15): 1;
Step 5, chrysanthemum, honeysuckle, sweet rose, red date are pulverized: by extracting red date stone, 1.5 ~ 3.5 weight portion enuleation dates, 4.5 ~ 6.5 weight portion chrysanthemums, 4 ~ 6 weight portion honeysuckles and 2.5 ~ 4.5 weight portions honey rose, 40 ~ 45 DEG C of warm water eluriate 8 ~ 10 minutes, pick up to be spread out in dustpan and be filtered dry moisture, dynamic high-pressure microjet ultramicronising technology is adopted after being filtered dry moisture, shearing, broken and homogeneous chrysanthemum, honeysuckle, sweet rose and enuleation date, wherein, the operating pressure of ultramicronising is 100 ~ 120MPa, and operating temperature is 20 ~ 25 DEG C;
Step 6, mixing condensed milk: after all components above-mentioned steps obtained mixes, add 15 ~ 25 weight portion milk, put into homogenizer homogeneous, homogeneous condition is 50 ~ 60 DEG C, 8 ~ 10MPa, carries out first time Vacuum Concentration by the mixture after homogeneous, and the temperature of Vacuum Concentration is 85 ~ 95 DEG C, concentration time is 25 ~ 30 minutes, makes milk solids content in mixture reach 20 ~ 25%; Mixture after first time Vacuum Concentration is carried out second time Vacuum Concentration, and the temperature of second time Vacuum Concentration is 55 ~ 65 DEG C, and concentration time is 35 ~ 45 minutes, makes milk solids content in mixture reach 35-45%, forms milk confectionery condensed milk;
Step 7, shaping: to be cured by the milk confectionery condensed milk obtained in step 6, the milk confectionery condensed milk of solidification is inserted in tablet press machine and is carried out compression molding process and obtain coconut milk confectionery, the coconut fruity milk confectionery packaging obtained.
Preferably, wherein, in described step 3, the temperature boiled is 85 DEG C, and the time of boiling is 25 ~ 30min.
Preferably, wherein, in described step 4, during Radix Codonopsis active component is extracted, Extracting temperature is 140 DEG C, and extraction time is 50min, and liquid ratio is 14: 1.
Preferably, wherein, in described step 5, the operating pressure of ultramicronising is 110MPa, and operating temperature is 25 DEG C.
Preferably, wherein, in described step 6, homogeneous condition is 55 DEG C, 9MPa.
Preferably, wherein, in described step 6, the temperature of Vacuum Concentration is 80 DEG C for the first time, and concentration time is 28 minutes, and the temperature of second time Vacuum Concentration is 50 DEG C, and concentration time is 40 minutes.
The present invention at least comprises following beneficial effect:
1, by fruit coconut and other compositions are processed into milk confectionery, coconut nutritive value is dissolved in popular milk confectionery, take full advantage of often abandon coconut water pulp, the nutritive value of coconut finds full expression, delicate mouthfeel;
2, by adding the Radix Codonopsis of the effect with the beneficial lung of tonifying middle-Jiao and Qi, develop immunitypty, enhancing hematopoiesis function and invigorating the spleen, improve the health-care effect of coconut fruity milk confectionery leisure food, other nutritional labelings are complete simultaneously, for shelf-stable, mouthfeel are good;
3, by being added in coconut fruity milk confectionery by sweet rose, add the fragrance of rose, taste is pleasant, and coconut is carried out condensed milk and obtains into toffee by reasonable distribution together with milk, and science is arranged in pairs or groups, comprehensive nutrition.
4, adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis and obtain Radix Codonopsis extract, in conjunction with the characteristic of high pressure, the penetrability of water to cell tissue can be strengthened, accelerate the dissolution rate of cell membrane and intracellular matter, organic solvent-free remains, do not destroy traditional Chinese medicine ingredients, the active ingredient of Radix Codonopsis is fully extracted;
5, by component being sheared with broken by dynamic high-pressure microjet ultramicronising technology, making to reach the less component of granularity and fully mixing with coconut fruity milk confectionery, be of value to the overall absorption digestion of nutrition, the milk confectionery mouthfeel of formation is finer and smoother;
6, by adopting starch syrup as auxiliary material, both can prevent toffee sand return, also can reduce the sugariness of milk confectionery, increase viscosity, and not make milk confectionery under strong whipping, produce the crystal of sand grains, keep the fine and smooth structure of toffee;
7, when obtained coconut meat jam, by adding lemon juice, except increasing tart flavour, can also fragrance be increased, and have the effect of sterilization.
Part is embodied by explanation below by other advantage of the present invention, target and feature, part also will by research and practice of the present invention by those skilled in the art is understood.
Detailed description of the invention
The present invention is described in further detail below, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", other element one or more do not allotted in " comprising " and " comprising " term or the existence of its combination or interpolation.
< example 1>
A kind of coconut fruity milk confectionery, described coconut fruity milk confectionery formula ratio is made up of following component: 55 parts, coconut meat jam, 20 parts, milk, Radix Codonopsis 4.0 parts, grape 12 parts, chrysanthemum 5.5 parts, honeysuckle 5.0 parts, 3.5 parts, sweet rose, red date 2.5 parts and auxiliary material 20 parts.Wherein, described auxiliary material is starch syrup, maltodextrin and xylitol, and the weight proportion of starch syrup, maltodextrin and xylitol is: starch syrup: maltodextrin: xylitol=3: 0.8: 1.5.
The preparation method of described coconut fruity milk confectionery specifically comprises:
Step one, coconut meat jam processed: get 55 weight portion coconut meats, clean, blend with meat mincer, add white granulated sugar to endure out, little fiery infusion added maltose and lemon juice after 15 minutes, continued to boil, simultaneously ceaselessly stir about 5 minutes to dense thick coconut meat jam, wherein, the weight ratio of coconut, white granulated sugar, maltose and lemon juice is 4: 1: 0.1: 0.3;
Step 2, grape process: 12 weight portion grapes, 40 ~ 45 DEG C of warm water are eluriated 8 ~ 10 minutes, squeezes the juice, filter for subsequent use;
Step 3, boil syrup: add water 20 weight portion auxiliary materials enduring, and carries out filtering-depositing, after removing impurity, continue to boil, temperature controls at 85 DEG C, and boil while stir, the time of boiling is 28 minutes, makes auxiliary material gradually become dense pasty state to mix thoroughly and obtains syrup;
Step 4, Radix Codonopsis active component are extracted: adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis active component and obtain Radix Codonopsis extract, wherein Extracting temperature is 140 DEG C, and extraction time is 50min, and liquid ratio is 14: 1;
Step 5, chrysanthemum, honeysuckle, sweet rose, red date are pulverized: by extracting red date stone, 2.5 weight portion enuleation dates, 5.5 weight portion chrysanthemums, 5.0 weight portion honeysuckles and 3.5 weight portions honey rose, 40 ~ 45 DEG C of warm water eluriate 8 ~ 10 minutes, pick up to be spread out in dustpan and be filtered dry moisture, dynamic high-pressure microjet ultramicronising technology is adopted after being filtered dry moisture, shearing, broken and homogeneous chrysanthemum, honeysuckle, sweet rose and enuleation date, wherein, the operating pressure of ultramicronising is 110MPa, and operating temperature is 25 DEG C;
Step 6, mixing condensed milk: after all components above-mentioned steps obtained mixes, add 20 weight portion milk, put into homogenizer homogeneous, homogeneous condition is 55 DEG C, 9MPa, carries out first time Vacuum Concentration by the mixture after homogeneous, and the temperature of Vacuum Concentration is 90 DEG C, concentration time is 28 minutes, makes milk solids content in mixture reach 20 ~ 25%; Mixture after first time Vacuum Concentration is carried out second time Vacuum Concentration, and the temperature of second time Vacuum Concentration is 60 DEG C, and concentration time is 40 minutes, makes milk solids content in mixture reach 35-45%, forms milk confectionery condensed milk;
Step 7, shaping: to be cured by the milk confectionery condensed milk obtained in step 6, the milk confectionery condensed milk of solidification is inserted in tablet press machine and is carried out compression molding process and obtain coconut milk confectionery, the coconut fruity milk confectionery packaging obtained.
< example 2>
A kind of coconut fruity milk confectionery, described coconut fruity milk confectionery formula ratio is made up of following component: 45 parts, coconut meat jam, 15 parts, milk, Radix Codonopsis 3.0 parts, grape 10 parts, chrysanthemum 4.5 parts, honeysuckle 4 parts, 2.5 parts, sweet rose, red date 1.5 parts and auxiliary material 10 parts.Wherein, described auxiliary material is starch syrup, maltodextrin and xylitol, and the weight proportion of starch syrup, maltodextrin and xylitol is: starch syrup: maltodextrin: xylitol=1: 0.5: 1.
The preparation method of described coconut fruity milk confectionery specifically comprises:
Step one, coconut meat jam processed: get 45 weight portion coconut meats, clean, blend with meat mincer, add white granulated sugar to endure out, little fiery infusion added maltose and lemon juice after 15 minutes, continued to boil, simultaneously ceaselessly stir about 5 minutes to dense thick coconut meat jam, wherein, the weight ratio of coconut, white granulated sugar, maltose and lemon juice is 4: 1: 0.1: 0.3;
Step 2, grape process: 10 weight portion grapes, 40 ~ 45 DEG C of warm water are eluriated 8 ~ 10 minutes, squeezes the juice, filter for subsequent use;
Step 3, boil syrup: add water 10 weight portion auxiliary materials enduring, and carries out filtering-depositing, after removing impurity, continue to boil, temperature controls at 80 DEG C, and boil while stir, the time of boiling is 30 minutes, makes auxiliary material gradually become dense pasty state to mix thoroughly and obtains syrup;
Step 4, Radix Codonopsis active component are extracted: adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis active component and obtain Radix Codonopsis extract, wherein Extracting temperature is 135 DEG C, and extraction time is 48min, and liquid ratio is 13: 1;
Step 5, chrysanthemum, honeysuckle, sweet rose, red date are pulverized: by extracting red date stone, 1.5 weight portion enuleation dates, 4.5 weight portion chrysanthemums, 4 weight portion honeysuckles and 2.5 weight portions honey rose, 40 ~ 45 DEG C of warm water eluriate 8 ~ 10 minutes, pick up to be spread out in dustpan and be filtered dry moisture, dynamic high-pressure microjet ultramicronising technology is adopted after being filtered dry moisture, shearing, broken and homogeneous chrysanthemum, honeysuckle, sweet rose and enuleation date, wherein, the operating pressure of ultramicronising is 100MPa, and operating temperature is 20 DEG C;
Step 6, mixing condensed milk: after all components above-mentioned steps obtained mixes, add 15 ~ 25 weight portion milk, put into homogenizer homogeneous, homogeneous condition is 50 DEG C, 8MPa, carries out first time Vacuum Concentration by the mixture after homogeneous, and the temperature of Vacuum Concentration is 85 DEG C, concentration time is 25 minutes, makes milk solids content in mixture reach 20 ~ 25%; Mixture after first time Vacuum Concentration is carried out second time Vacuum Concentration, and the temperature of second time Vacuum Concentration is 55 DEG C, and concentration time is 35 minutes, makes milk solids content in mixture reach 35-45%, forms milk confectionery condensed milk;
Step 7, shaping: to be cured by the milk confectionery condensed milk obtained in step 6, the milk confectionery condensed milk of solidification is inserted in tablet press machine and is carried out compression molding process and obtain coconut milk confectionery, the coconut fruity milk confectionery packaging obtained.
< example 3>
A kind of coconut fruity milk confectionery, described coconut fruity milk confectionery formula ratio is made up of following component: 60 parts, coconut meat jam, 25 parts, milk, Radix Codonopsis 5.0 parts, grape 15 parts, chrysanthemum 6.5 parts, honeysuckle 6 parts, 4.5 parts, sweet rose, red date 3.5 parts and auxiliary material 25 parts.Wherein, described auxiliary material is starch syrup, maltodextrin and xylitol, and the weight proportion of starch syrup, maltodextrin and xylitol is: starch syrup: maltodextrin: xylitol=4: 1: 2.
The preparation method of described coconut fruity milk confectionery specifically comprises:
Step one, coconut meat jam processed: get 60 weight portion coconut meats, clean, blend with meat mincer, add white granulated sugar to endure out, little fiery infusion added maltose and lemon juice after 15 minutes, continued to boil, simultaneously ceaselessly stir about 5 minutes to dense thick coconut meat jam, wherein, the weight ratio of coconut, white granulated sugar, maltose and lemon juice is 4: 1: 0.1: 0.3;
Step 2, grape process: 15 weight portion grapes, 40 ~ 45 DEG C of warm water are eluriated 8 ~ 10 minutes, squeezes the juice, filter for subsequent use;
Step 3, boil syrup: add water 25 weight portion auxiliary materials enduring, and carries out filtering-depositing, after removing impurity, continue to boil, temperature controls at 90 DEG C, and boil while stir, the time of boiling is 25 minutes, makes auxiliary material gradually become dense pasty state to mix thoroughly and obtains syrup;
Step 4, Radix Codonopsis active component are extracted: adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis active component and obtain Radix Codonopsis extract, wherein Extracting temperature is 145 DEG C, and extraction time is 50min, and liquid ratio is 15: 1;
Step 5, chrysanthemum, honeysuckle, sweet rose, red date are pulverized: by extracting red date stone, 3.5 weight portion enuleation dates, 6.5 weight portion chrysanthemums, 6 weight portion honeysuckles and 4.5 weight portions honey rose, 40 ~ 45 DEG C of warm water eluriate 8 ~ 10 minutes, pick up to be spread out in dustpan and be filtered dry moisture, dynamic high-pressure microjet ultramicronising technology is adopted after being filtered dry moisture, shearing, broken and homogeneous chrysanthemum, honeysuckle, sweet rose and enuleation date, wherein, the operating pressure of ultramicronising is 120MPa, and operating temperature is 25 DEG C;
Step 6, mixing condensed milk: after all components above-mentioned steps obtained mixes, add 25 weight portion milk, put into homogenizer homogeneous, homogeneous condition is 60 DEG C, 10MPa, carries out first time Vacuum Concentration by the mixture after homogeneous, and the temperature of Vacuum Concentration is 95 DEG C, concentration time is 30 minutes, makes milk solids content in mixture reach 20 ~ 25%; Mixture after first time Vacuum Concentration is carried out second time Vacuum Concentration, and the temperature of second time Vacuum Concentration is 65 DEG C, and concentration time is 45 minutes, makes milk solids content in mixture reach 35-45%, forms milk confectionery condensed milk;
Step 7, shaping: to be cured by the milk confectionery condensed milk obtained in step 6, the milk confectionery condensed milk of solidification is inserted in tablet press machine and is carried out compression molding process and obtain coconut milk confectionery, the coconut fruity milk confectionery packaging obtained.
Visible, the present invention, by fruit coconut and other compositions are processed into milk confectionery, makes coconut nutritive value be dissolved in popular milk confectionery, take full advantage of often abandon coconut water pulp, the nutritive value of coconut finds full expression, delicate mouthfeel; By adding the Radix Codonopsis of the effect with the beneficial lung of tonifying middle-Jiao and Qi, develop immunitypty, enhancing hematopoiesis function and invigorating the spleen, improve the health-care effect of coconut fruity milk confectionery leisure food, other nutritional labelings are complete simultaneously, for shelf-stable, mouthfeel are good; By being added in coconut fruity milk confectionery by sweet rose, add the fragrance of rose, taste is pleasant, and coconut is carried out condensed milk and obtains into toffee by reasonable distribution together with milk, and science is arranged in pairs or groups, comprehensive nutrition.Adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis and obtain Radix Codonopsis extract, in conjunction with the characteristic of high pressure, the penetrability of water to cell tissue can be strengthened, accelerate the dissolution rate of cell membrane and intracellular matter, organic solvent-free remains, do not destroy traditional Chinese medicine ingredients, the active ingredient of Radix Codonopsis is fully extracted; By component is sheared with broken by dynamic high-pressure microjet ultramicronising technology, make to reach the less component of granularity fully to mix with coconut fruity milk confectionery, be of value to the overall absorption digestion of nutrition, the milk confectionery mouthfeel formed is finer and smoother, by adding maltodextrin auxiliary material, reduce milk confectionery sugariness, increase milk confectionery toughness, improve mouthfeel and structure.Its solubility is lower than granulated sugar and glucose, but aquation power is stronger.After absorbing moisture, keep moisture ability strong, therefore can crystallization of sucrose be suppressed, prevent milk confectionery to be oxidized, extend the shelf life of milk confectionery.
Although embodiment of the present invention are open as above, it is not restricted to listed in description and embodiment utilization.It can be applied to various applicable the field of the invention completely.For those skilled in the art, can easily realize other amendment.Therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the embodiment described.
Claims (9)
1. a coconut fruity milk confectionery, described coconut fruity milk confectionery formula ratio is made up of following component: 45 ~ 60 parts, coconut meat jam, 15 ~ 25 parts, milk, Radix Codonopsis 3.0 ~ 5.0 parts, grape 10 ~ 15 parts, chrysanthemum 4.5 ~ 6.5 parts, honeysuckle 4 ~ 6 parts, honey 2.5 ~ 4.5 parts, rose, red date 1.5 ~ 3.5 parts and auxiliary material 10 ~ 25 parts.
2. coconut fruity milk confectionery as claimed in claim 1, wherein, described coconut fruity milk confectionery formula ratio is made up of following component: 55 parts, coconut meat jam, 20 parts, milk, Radix Codonopsis 4.0 parts, grape 12 parts, chrysanthemum 5.5 parts, honeysuckle 5.0 parts, 3.5 parts, sweet rose, red date 2.5 parts and auxiliary material 20 parts.
3. coconut fruity milk confectionery as claimed in claim 1, wherein, described auxiliary material is starch syrup, maltodextrin and xylitol, and the weight proportion of starch syrup, maltodextrin and xylitol is: starch syrup: maltodextrin: xylitol=(1 ~ 4): (0.5 ~ 1): (1 ~ 2).
4. a preparation method for coconut fruity milk confectionery, described method specifically comprises:
Step one, coconut meat jam processed: get 45 ~ 60 weight portion coconut meats, clean, blend with meat mincer, add white granulated sugar to endure out, little fiery infusion added maltose and lemon juice after 15 minutes, continued to boil, simultaneously ceaselessly stir about 5 minutes to dense thick coconut meat jam, wherein, the weight ratio of coconut meat, white granulated sugar, maltose and lemon juice is 4: 1: 0.1: 0.3;
Step 2, grape process: 10 ~ 15 weight portion grapes, 40 ~ 45 DEG C of warm water are eluriated 8 ~ 10 minutes, squeezes the juice, filter for subsequent use;
Step 3, boil syrup: add water 10 ~ 25 weight portion auxiliary materials enduring, and carries out filtering-depositing, after removing impurity, continue to boil, temperature controls, at 80 ~ 90 DEG C, to boil while stir, and makes auxiliary material gradually become dense pasty state to mix thoroughly and obtains syrup;
Step 4, Radix Codonopsis active component are extracted: adopt Subcritical water chromotagraphy technique to carry out extraction to Radix Codonopsis active component and obtain Radix Codonopsis extract, wherein Extracting temperature is 135 ~ 145 DEG C, and extraction time is 48 ~ 50min, and liquid ratio is (13 ~ 15): 1;
Step 5, chrysanthemum, honeysuckle, sweet rose, red date are pulverized: by extracting red date stone, 1.5 ~ 3.5 weight portion enuleation dates, 4.5 ~ 6.5 weight portion chrysanthemums, 4 ~ 6 weight portion honeysuckles and 2.5 ~ 4.5 weight portions honey rose, 40 ~ 45 DEG C of warm water eluriate 8 ~ 10 minutes, pick up to be spread out in dustpan and be filtered dry moisture, dynamic high-pressure microjet ultramicronising technology is adopted after being filtered dry moisture, shearing, broken sharp homogeneous chrysanthemum, honeysuckle, sweet rose and enuleation date, wherein, the operating pressure of ultramicronising is 100 ~ 120MPa, and operating temperature is 20 ~ 25 DEG C;
Step 6, mixing condensed milk: after all components above-mentioned steps obtained mixes, add 15 ~ 25 weight portion milk, put into homogenizer homogeneous, homogeneous condition is 50 ~ 60 DEG C, 8 ~ 10MPa, carries out first time Vacuum Concentration by the mixture after homogeneous, and the temperature of Vacuum Concentration is 85 ~ 95 DEG C, concentration time is 25 ~ 30 minutes, makes milk solids content in mixture reach 20 ~ 25%; Mixture after first time Vacuum Concentration is carried out second time Vacuum Concentration, and the temperature of second time Vacuum Concentration is 55 ~ 65 DEG C, and concentration time is 35 ~ 45 minutes, makes milk solids content in mixture reach 35-45%, forms milk confectionery condensed milk;
Step 7, shaping: to be cured by the milk confectionery condensed milk obtained in step 6, the milk confectionery condensed milk of solidification is inserted in tablet press machine and is carried out compression molding process and obtain coconut milk confectionery, the coconut fruity milk confectionery packaging obtained.
5. the preparation method of coconut fruity milk confectionery as claimed in claim 4, wherein, in step 3, the temperature boiled is 85 DEG C, and the time of boiling is 25 ~ 30min.
6. the preparation method of coconut fruity milk confectionery as claimed in claim 4, wherein, during step 4 Radix Codonopsis active component is extracted, Extracting temperature is 140 DEG C, and extraction time is 50min, and liquid ratio is 14: 1.
7. the preparation method of coconut fruity milk confectionery as claimed in claim 4, wherein, in step 5, the operating pressure of ultramicronising is 110MPa, and operating temperature is 25 DEG C.
8. the preparation method of coconut fruity milk confectionery as claimed in claim 4, wherein, in step 6, homogeneous condition is 55 DEG C, 9MPa.
9. the preparation method of coconut fruity milk confectionery as claimed in claim 4, wherein, in step 6, the temperature of Vacuum Concentration is 90 DEG C for the first time, and concentration time is 28 minutes, and the temperature of second time Vacuum Concentration is 60 DEG C, and concentration time is 40 minutes.
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| CN106035945A (en) * | 2016-05-30 | 2016-10-26 | 安徽省继红食品有限公司 | Durian milk candy |
| CN107772034A (en) * | 2017-09-12 | 2018-03-09 | 海南春光食品有限公司 | A kind of coconut candy and preparation method thereof |
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| CN101073370A (en) * | 2007-06-22 | 2007-11-21 | 上海新康制药厂 | Blackthorn pear products and its production |
| CN104222454A (en) * | 2013-06-08 | 2014-12-24 | 厦门鹰君药业有限公司 | Maca compound candy and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035945A (en) * | 2016-05-30 | 2016-10-26 | 安徽省继红食品有限公司 | Durian milk candy |
| CN107772034A (en) * | 2017-09-12 | 2018-03-09 | 海南春光食品有限公司 | A kind of coconut candy and preparation method thereof |
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