CN105580954A - Vatica mangachapoi blanco candy production process - Google Patents
Vatica mangachapoi blanco candy production process Download PDFInfo
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- CN105580954A CN105580954A CN201410555165.5A CN201410555165A CN105580954A CN 105580954 A CN105580954 A CN 105580954A CN 201410555165 A CN201410555165 A CN 201410555165A CN 105580954 A CN105580954 A CN 105580954A
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- green plum
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Abstract
The present invention discloses a vatica mangachapoi blanco candy production process, which comprises: screening vatica mangachapoi blanco, carrying out coarse washing, removing hardcore, soaking in 5-15% salt water for 20-30 min, washing with cold water, slicing, carrying out cooking aging for 6-9 min at a temperature of 100 DEG C, mincing with a mincing cutter, and pressing in a pressure machine to form a lemon sauce raw material for vatica mangachapoi blanco candy; adding granulated sugar, and stirring, wherein the temperature is controlled at 100-110 DEG C, and the time is 10-20 min; and gradually cooling at a room temperature after the stirring, shaping by using a sheet pressing machine or strip production machine and other mechanical equipment, and then packaging. According to the present invention, the lemon candy product has characteristics of good taste, stable quality, and rich nutrition.
Description
Technical field
The invention belongs to candy foods processing and fabricating technical field, be specifically related to a kind of manufacture craft of green plum candy.
Background technology
At present, in candy is produced, extensively adopt various starch (mealy potato, tapioca flour or corn flour etc.) as the primary raw material of making candy, and its technological method for processing is also only used in starch material. There are a lot of green plum series foods in China. But there is no just to propose production technology and the Related product of making green plum candy. The equal edible of green plum population. Outstanding suitable hot summer weather dry agitation, indigestion person, hypovitaminosis C person, the pregnant woman of fetal irritability, kidney stone patient, hypertension, myocardial infarction person. The heat of fresh green plum is very low, is rich in potassium, calcium, iron, vitamin C and bioflavonoid. Green plum clearing heat and removing internal heat, Appetizing spleen-tonifying, can promote health.
Summary of the invention
Object of the present invention is just to provide a kind of green plum candy technological method for processing and technical parameter, realizes and carries out deep processing to containing multivitamin green plum, expands its edible range, becomes nutritious green plum candy foods.
Details are as follows for specific embodiment of the present invention and parameter:
Green plum is through screening, slightly wash, after stoning, in 5～15% salt solution, soak, 20～30 minutes time, cold water cleans, section, enter boiling, curing step, 100 DEG C of boiling curing temperatures, 6～9 minutes time, rub with reamer, in forcing press, squeeze, the jam with lemon raw material that becomes green plum candy to use, in with granulated sugar agitating procedure, temperature is controlled at 100～110 DEG C, 10～20 minutes time, after stirring, at room temperature progressively cooling, the plant equipment sizings such as recycling tablet press machine or set frame, thereafter pack, through the continuous processing of above-mentioned series of processes, green plum becomes green plum candy. green plum candy after machinery sizing also can be sent in parcel chocolate or other sugar-coat skin operations and carry out foreskin, cooling, packaging, becomes green plum core chocolate or other candies.
In addition, green plum through screening, slightly wash, after stoning, fine purifiation, immersion, also can be by the process of chopping, coarse crushing, oven dry, abrasive dust, first green plum is made to green plum powder, thereafter by thin green plum dressing sieve, in green plum powder, added water, change sugar, add various fillings stirrings, temperature is at 100～110 DEG C, 10～20 minutes time, more cooling through room temperature, sizing becomes green plum candy.
Process of the present invention has realized the hope of making candy taking green plum as primary raw material, and its green plum pan work is delicious, and steady quality is nutritious.
Below in conjunction with detailed description of the invention, the present invention is further elaborated:
Embodiment 1
Get 1 kilogram of green plum, after cold water is slightly washed, in 5～15% salt solution, soak, 20～30 minutes time, cold water cleans, section, enters boiling, curing step, 100 DEG C of boiling curing temperatures, 6～9 minutes time, sheet green plum after slaking rubs with reamer, in forcing press, squeezes, and now substantially becomes and is suitable for being processed into 1 kilogram of the green plum sauce raw material that green plum candy uses, then in 1 kilogram of green plum sauce, attach 50 grams of sugar, 10 grams of spices, then with sieving square-bottomed bamboo basket essence elimination slag. In with granulated sugar agitating procedure, temperature is controlled at 100～110 DEG C, 10～20 minutes time, after stirring, at room temperature progressively cooling, the plant equipment sizings such as recycling tablet press machine or set frame, thereafter pack, through the continuous processing of above-mentioned series of processes, obtain 0.2 kilogram of green plum candy.
Embodiment 2
Get 5 kilograms, green plum, obtain 1 kilogram of green plum candy with said method, be sent in parcel chocolate frosting skin operation and carry out foreskin, cooling, packaging, obtain 1.2 kilograms of green plum core chocolate candies.
Claims (1)
1. the manufacture craft of a green plum candy, it is characterized in that, comprise the steps: that (1) green plum is through screening, slightly wash, after stoning, in 5～15% salt solution, soak, 20～30 minutes time, (2) cold water cleans, section, enter boiling, curing step, 100 DEG C of boiling curing temperatures, 6～9 minutes time, (3) rub with reamer, in forcing press, squeeze, the green plum sauce raw material that becomes green plum candy to use, (4) then in green plum sauce, attach sugar, the additives such as spices, soak sugar, feed taste, again with sieve square-bottomed bamboo basket essence elimination slag, in with granulated sugar agitating procedure, temperature is controlled at 100～110 DEG C, 10～20 minutes time, (5) after stirring, at room temperature progressively cooling, the plant equipment sizings such as recycling tablet press machine or set frame, thereafter pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555165.5A CN105580954A (en) | 2014-10-20 | 2014-10-20 | Vatica mangachapoi blanco candy production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555165.5A CN105580954A (en) | 2014-10-20 | 2014-10-20 | Vatica mangachapoi blanco candy production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105580954A true CN105580954A (en) | 2016-05-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410555165.5A Pending CN105580954A (en) | 2014-10-20 | 2014-10-20 | Vatica mangachapoi blanco candy production process |
Country Status (1)
| Country | Link |
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| CN (1) | CN105580954A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994881A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Method for making healthy green plum soft sweets |
| CN106819310A (en) * | 2017-01-17 | 2017-06-13 | 广州皮纳生物科技有限公司 | A kind of chocolate composition |
-
2014
- 2014-10-20 CN CN201410555165.5A patent/CN105580954A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994881A (en) * | 2016-05-21 | 2016-10-12 | 杨新阳 | Method for making healthy green plum soft sweets |
| CN106819310A (en) * | 2017-01-17 | 2017-06-13 | 广州皮纳生物科技有限公司 | A kind of chocolate composition |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160518 |
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| WD01 | Invention patent application deemed withdrawn after publication |