CN105613921A - Ginger candies and making method thereof - Google Patents
Ginger candies and making method thereof Download PDFInfo
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- CN105613921A CN105613921A CN201510994789.1A CN201510994789A CN105613921A CN 105613921 A CN105613921 A CN 105613921A CN 201510994789 A CN201510994789 A CN 201510994789A CN 105613921 A CN105613921 A CN 105613921A
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- ginger
- starch
- sugar
- maltosemalt
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 90
- 235000008397 ginger Nutrition 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 244000273928 Zingiber officinale Species 0.000 title 1
- 241000234314 Zingiber Species 0.000 claims abstract description 91
- 229920002472 Starch Polymers 0.000 claims abstract description 57
- 235000019698 starch Nutrition 0.000 claims abstract description 57
- 239000008107 starch Substances 0.000 claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000002002 slurry Substances 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000007493 shaping process Methods 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 230000008719 thickening Effects 0.000 claims description 7
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 229920002752 Konjac Polymers 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 235000010485 konjac Nutrition 0.000 claims description 4
- 235000019426 modified starch Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- 108010010803 Gelatin Proteins 0.000 claims description 2
- 235000021433 fructose syrup Nutrition 0.000 claims description 2
- 229920000159 gelatin Polymers 0.000 claims description 2
- 239000008273 gelatin Substances 0.000 claims description 2
- 235000019322 gelatine Nutrition 0.000 claims description 2
- 235000011852 gelatine desserts Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000000926 separation method Methods 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract 2
- 239000003349 gelling agent Substances 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 235000012000 cholesterol Nutrition 0.000 abstract 1
- 230000008569 process Effects 0.000 description 5
- LAOOXBLMIJHMFO-UHFFFAOYSA-N 1-[2-(diethylamino)ethylamino]-4-methylthioxanthen-9-one;hydron;chloride Chemical compound Cl.S1C2=CC=CC=C2C(=O)C2=C1C(C)=CC=C2NCCN(CC)CC LAOOXBLMIJHMFO-UHFFFAOYSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001843 schistosomicidal effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000186227 Corynebacterium diphtheriae Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000191963 Staphylococcus epidermidis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001336 alkenes Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000002246 antineoplastic agent Substances 0.000 description 1
- 229940041181 antineoplastic drug Drugs 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 229940002508 ginger extract Drugs 0.000 description 1
- 235000020708 ginger extract Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to ginger candies and a making method thereof. Fresh gingers are juiced, ginger juice and starch are obtained through separation, then the fresh ginger starch is modified as a main gelling agent, and then the main gelling agent is combined with the fresh ginger juice, sugar and the like to make the ginger candies. The made products have strong ginger flavor and flexible texture and meanwhile has the effects of lowering cholesterol and blood sugar, resisting tumors and the like.
Description
Technical field
The invention belongs to foods processing technique, particularly relate to a kind of ginger maltosemalt sugar and its preparation method.
Background technology
Ginger, the rhizome of Shi Jiang section per nnial herb ginger, modern medicine study shows, ginger contains the terpene class derived essential oils such as ginger alkene, the effect of tool stomach invigorating and protection Gastric Mucosal Cells. Streptococcus aureus, Staphylococcus albus, Corynebacterium diphtheriae etc. are all had obvious restraining effect by ginger extract. Ginger alcohol and ginger phenol in ginger have the effect killing mollusk and schistosomicide, can be used for treatment schistosomicide. Wound healing is had obvious promoter action by ginger leach liquor. Ginger juice can anticancer growth to a certain extent. in some antitumor drugs, add Rhizoma Zingiberis Recens extract energy ameliorate tumor Side effects of pharmaceutical drugs.
Ginger, except being used as vegetables and be edible, also can be made into the products such as beverage, preserved fruit, candy.
Containing the starch of 5%��8% in fresh ginger, traditional zingiber processes technology does not consider the comprehensive utilization of ginger, and ginger starch is not fully used as processing fent, and comprehensive resource utilization rate is lower.
CN201410577767.0 discloses " working methods of a kind of ginger juice soft sweets ", utilizes sodium alginate to produce ginger juice soft sweets as gelifying agent, and does not consider that starch that ginger itself contains is as gelifying agent.
Summary of the invention
The object of the present invention solves the problems of the prior art exactly, it is achieved ginger juice and ginger starch organically combine and utilizes, it is proposed that a kind of ginger maltosemalt sugar and its preparation method. Utilize in ginger crush process and collect starch, then using after ginger starch conversion as jelling agent, with Rhizoma Zingiberis Recens, sugar etc. combine make ginger maltosemalt sugar, make product not only have pliable and tough mouthfeel, strong flavor compounds in ginger, there is again good health-care effect.
For achieving the above object, the present invention proposes a kind of ginger maltosemalt sugar, comprise the component of following mass parts: ginger starch 20��30 parts, 30��45 parts, water, thickening material 0.1��0.5 part, sugar 80��100 parts, Rhizoma Zingiberis Recens 25��50 parts.
Further, described sugar is a kind of in white sugar, fructose, high fructose syrup or maltose or mixture that they are several.
Further, described thickening material is a kind of in pectin, carrageenin, gelatin, agar, konjak gum or mixture that they are several.
The present invention also provides the preparation method of above-mentioned ginger maltosemalt sugar, specifically comprises the following steps:
A. making beating is cleaned: cleaned by ginger, squeeze with squeezing machine, obtain ginger mixing juice;
B. it is separated: ginger mixing juice whizzer is separated, obtains Rhizoma Zingiberis Recens and ginger starch;
C. starch conversion enzymolysis: added water by ginger starch, makes the starch slurry of 40%��50%, is heated to 65��75 DEG C, adds the ��-middle temperature amylase of 2000U/g in the ratio of starch slurry weight 0.01%��0.05%, insulation 10��30min, obtains treated starch slurry;
D. gelatinization: by modified starch slurry and with the Rhizoma Zingiberis Recens that B technique is obtained presetting become 18%��25% starch slurry, and add the thickening material dissolved in advance, stir even post-heating, by complete for starch gelatinization, obtain starch paste;
E. molten sugar: sugar is slowly added in starch paste, stirring while adding, sugar is fully dissolved, continues heating, by pulp concentration to soluble solid 75 �� of more than Brix, obtain concentrated slurry;
F. water mould: the slurry that will have concentrated, pour in shaping mould, obtain shaping ginger maltosemalt sugar;
G. dry: the drying room that shaping ginger maltosemalt sugar is placed in 55��65 DEG C is smoked 36��72h, makes water content��20% of product;
H. cutting block forming: bulk of being cut into inch strips by ginger maltosemalt sugar, is finished product through being up to the standards after packaging.
Further, the squeezing machine adopted in steps A is three-roller type squeezing machine.
Further, the whizzer adopted in step B is disc centrifuge.
The useful effect of the present invention:
1. ginger starch is zingiber processes tankage, collects ginger starch, and the main jelling agent as ginger maltosemalt sugar, it is achieved that the comprehensive crossover of ginger resource utilizes, and reduces the wasting of resources;
2. product adds Rhizoma Zingiberis Recens, makes product have strong flavor compounds in ginger, abundant nutrition and pliable and tough mouthfeel, and has stomach strengthening and digestion promoting, the nourishing function such as antitumor;
3. utilizing ��-middle temperature amylase that ginger starch is carried out modification, decrease the loss of modifying process Middle nutrition composition and flavor ingredient, more convenient operation, product special flavour is more outstanding.
Accompanying drawing explanation
Fig. 1 is the ginger maltosemalt sugar of embodiment 1 and the process flow sheet of its preparation method.
Embodiment
Below by embodiment, the content of the present invention is described in further detail, but not thereby limiting the invention.
Embodiment 1
Ginger maltosemalt sugar is filled a prescription: ginger maltosemalt sugar formula comprises 400 grams, water, ginger starch 220 grams, white sugar 1000 grams, Rhizoma Zingiberis Recens 300 grams, 3.5 grams, agar.
Preparation process:
A. making beating is cleaned: cleaned by ginger, squeeze with three-roller type squeezing machine, obtain ginger mixing juice;
B. being separated: precipitated by ginger mixing juice, separation obtains Rhizoma Zingiberis Recens and ginger starch;
C. starch conversion enzymolysis: added water by ginger starch, makes the starch slurry of 35.5%, is heated to 65��75 DEG C, adds the ��-middle temperature amylase of 2000U/g in the ratio of starch slurry weight 0.02%, insulation 20min, obtains treated starch slurry;
D. gelatinization: by modified starch slurry and with the Rhizoma Zingiberis Recens that B technique is obtained presetting become 24% starch slurry, and add agar good with a small amount of hot water dissolving in advance, stir even post-heating, by complete for starch gelatinization, obtain starch paste;
E. molten sugar: sugar is slowly added in starch paste, stirring while adding, sugar is fully dissolved, continues heating, by pulp concentration to soluble solid 75 �� of more than Brix, obtain concentrated slurry;
F. water mould: the slurry that will have concentrated, pour in shaping mould, obtain shaping ginger maltosemalt sugar;
G. dry: the drying room that shaping ginger maltosemalt sugar is placed in 55��65 DEG C is smoked 36��72h, makes water content��20% of product;
H. cutting block forming: bulk of being cut into inch strips by shaping ginger maltosemalt sugar, is finished product through being up to the standards after packaging.
Embodiment 2
Ginger maltosemalt sugar is filled a prescription: ginger maltosemalt sugar formula comprises 360 grams, water, ginger starch 205 grams, white sugar 800 grams, maltose 200 grams, Rhizoma Zingiberis Recens 410 grams, carrageenin 2 grams, konjak gum 1.5 grams.
Preparation process:
A. making beating is cleaned: cleaned by ginger, squeeze with three-roller type squeezing machine, obtain ginger mixing juice;
B. being separated: be separated by ginger mixing juice disc centrifuge, separation obtains Rhizoma Zingiberis Recens and ginger starch;
C. starch conversion enzymolysis: added water by ginger starch, makes the starch slurry of 36%, is heated to 65��75 DEG C, adds the ��-middle temperature amylase of 2000U/g in the ratio of starch slurry weight 0.015%, insulation 25min, obtains treated starch slurry;
D. gelatinization: by the starch slurry of the presetting one-tenth 21% of Rhizoma Zingiberis Recens obtained for modified starch B technique, and add carrageenin good with a small amount of hot water dissolving in advance and konjak gum, stir even post-heating, by complete for starch gelatinization, obtain starch paste;
E. molten sugar: white sugar and maltose are slowly added in starch paste, stirring while adding, sugar is fully dissolved, continues heating, by pulp concentration to soluble solid 75 �� of more than Brix, obtain concentrated slurry;
F. water mould: the slurry that will have concentrated, pour in shaping mould, obtain shaping ginger maltosemalt sugar;
G. dry: the drying room that shaping ginger maltosemalt sugar is placed in 55��65 DEG C is smoked 36��72h, makes water content��20% of product;
H. cutting block forming: bulk of being cut into inch strips by ginger maltosemalt sugar, is finished product through being up to the standards after packaging.
Above embodiment shows and describes the ultimate principle of the present invention and the advantage of main feature and the present invention. The technician of the industry should understand; the present invention is not restricted to the described embodiments; the principle that the present invention is just described described in above-described embodiment and specification sheets; instead of limit the scope of the invention by any way; without departing from the scope of the invention; the present invention also has various changes and modifications, and these changes and improvements all fall in claimed scope.
Claims (7)
1. a ginger maltosemalt sugar, it is characterised in that, comprise the component of following mass parts: ginger starch 20��30 parts, 30��45 parts, water, thickening material 0.1��0.5 part, sugar 80��100 parts, Rhizoma Zingiberis Recens 25��50 parts.
2. ginger maltosemalt sugar according to claim 1, it is characterised in that, described sugar is a kind of in white sugar, fructose, high fructose syrup, maltose or mixture that they are several.
3. ginger maltosemalt sugar according to claim 1, it is characterised in that, described thickening material is a kind of in pectin, carrageenin, gelatin, agar, konjak gum or mixture that they are several.
4. the preparation method of ginger maltosemalt sugar according to any one of claim 13, it is characterised in that, utilize ginger to produce starch, then using after ginger starch conversion as jelling agent, be combined with Rhizoma Zingiberis Recens, sugar, thickening material and water and make ginger maltosemalt sugar.
5. the preparation method of ginger maltosemalt sugar according to claim 4, it is characterised in that, specifically comprise the following steps:
A. making beating is cleaned: cleaned by ginger, squeeze with squeezing machine, obtain ginger mixing juice;
B. it is separated: ginger mixing juice whizzer is separated, obtains Rhizoma Zingiberis Recens and ginger starch;
C. starch conversion enzymolysis: added water by ginger starch, makes the starch slurry of 40%��50%, is heated to 65��75 DEG C, adds the ��-middle temperature amylase of 2000U/g in the ratio of starch slurry weight 0.01%��0.05%, insulation 10��30min, obtains treated starch slurry;
D. gelatinization: by modified starch slurry and with the Rhizoma Zingiberis Recens that B technique is obtained presetting become 18%��25% starch slurry, and add the thickening material dissolved in advance, stir even post-heating, by complete for starch gelatinization, obtain starch paste;
E. molten sugar: sugar is slowly added in starch paste, stirring while adding, sugar is fully dissolved, continues heating, by pulp concentration to soluble solid 75 �� of more than Brix, obtain concentrated slurry;
F. water mould: the slurry that will have concentrated, pour in shaping mould, obtain shaping ginger maltosemalt sugar;
G. dry: the drying room that shaping ginger maltosemalt sugar is placed in 55��65 DEG C is smoked 36��72h, makes water content��20% of product;
H. cutting block forming: bulk of being cut into inch strips by ginger maltosemalt sugar, is finished product through being up to the standards after packaging.
6. preparation method according to claim 5, it is characterised in that, the squeezing machine adopted in A in step is three-roller type squeezing machine.
7. preparation method according to claim 5, it is characterised in that, the whizzer adopted in B in step is disc centrifuge.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994789.1A CN105613921A (en) | 2015-12-28 | 2015-12-28 | Ginger candies and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510994789.1A CN105613921A (en) | 2015-12-28 | 2015-12-28 | Ginger candies and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105613921A true CN105613921A (en) | 2016-06-01 |
Family
ID=56029622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510994789.1A Pending CN105613921A (en) | 2015-12-28 | 2015-12-28 | Ginger candies and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105613921A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113209002A (en) * | 2021-04-01 | 2021-08-06 | 广东农工商职业技术学院 | Preparation method of honeydew ginger paste |
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| CN103598335A (en) * | 2013-11-18 | 2014-02-26 | 广东嘉豪食品股份有限公司 | Set Guangdong ginger milk convenience food and preparation method thereof |
| CN104304623A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of ginger juice soft sweet |
| CN105053484A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat soft sweets and processing method thereof |
| CN105105237A (en) * | 2015-07-20 | 2015-12-02 | 铜陵三泉现代农业开发有限公司 | Jasmine fragrance coconut juice flavor ginger juice beverage and preparation method thereof |
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2015
- 2015-12-28 CN CN201510994789.1A patent/CN105613921A/en active Pending
Patent Citations (4)
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|---|---|---|---|---|
| CN103598335A (en) * | 2013-11-18 | 2014-02-26 | 广东嘉豪食品股份有限公司 | Set Guangdong ginger milk convenience food and preparation method thereof |
| CN104304623A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of ginger juice soft sweet |
| CN105105237A (en) * | 2015-07-20 | 2015-12-02 | 铜陵三泉现代农业开发有限公司 | Jasmine fragrance coconut juice flavor ginger juice beverage and preparation method thereof |
| CN105053484A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat soft sweets and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
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| CN113209002A (en) * | 2021-04-01 | 2021-08-06 | 广东农工商职业技术学院 | Preparation method of honeydew ginger paste |
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