CN105876061A - 无籽刺梨糖葫芦 - Google Patents

无籽刺梨糖葫芦 Download PDF

Info

Publication number
CN105876061A
CN105876061A CN201610315337.0A CN201610315337A CN105876061A CN 105876061 A CN105876061 A CN 105876061A CN 201610315337 A CN201610315337 A CN 201610315337A CN 105876061 A CN105876061 A CN 105876061A
Authority
CN
China
Prior art keywords
roxburgh rose
sugarcoated
seedless roxburgh
stick
sugarcoated haws
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201610315337.0A
Other languages
English (en)
Inventor
李光
余霜
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201610315337.0A priority Critical patent/CN105876061A/zh
Publication of CN105876061A publication Critical patent/CN105876061A/zh
Pending legal-status Critical Current

Links

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
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/56—Products with edible or inedible supports, e.g. lollipops
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/10—Products with special structure with a supported structure
    • A23G2220/12—Products with special structure with a supported structure being an inedible support, e.g. a stick

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Inorganic Chemistry (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

本发明公开一种无籽刺梨糖葫芦的配方及制作方法，不同于普通的糖葫芦的是该糖葫芦以无籽刺梨果实为主要材料，该糖葫芦的成串方式多样，可以把无籽刺梨果实单独成串，也可以与山楂、金橘、龙眼等果实按照一定的比例混合成串。无籽刺梨糖葫芦口味独特、营养丰富，该糖葫芦丰富了市场上现有糖葫芦的种类，具有很好的市场销售前景。

Description

无籽刺梨糖葫芦
技术领域
本发明属于食品生产技术领域，具体涉及一种无籽刺梨糖葫芦。
背景技术
无籽刺梨是贵州特有植物，它与缫丝花近缘，又名贵州缫丝花、金刺梨。无籽刺梨本身不产生种子，是制作糖葫芦的良好材料。目前市场上出售的糖葫芦大多是由山楂去核后串起，再挂糖冷却制成，口味比较单一。无籽刺梨果实口味独特、并且富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素，以及过氧化物歧化酶，常吃无籽刺梨对人们的身体健康大有益处。因此，把无籽刺梨制作成糖葫芦，不但丰富了市场上现有糖葫芦的种类，也给人们提供一条获取丰富营养物质的途径。所以，无籽刺梨糖葫芦具有很好的市场销售前景，但是市面上还没有类似产品出现。
发明内容
本发明的目的是提供一种无籽刺梨糖葫芦，该糖葫芦相对于传统糖葫芦口味独特、营养丰富。
本发明是这样实现的，一种无籽刺梨糖葫芦，该糖葫芦与常见的糖葫芦最大的区别是它以无籽刺梨果实为主要材料，然后经过清洗、杀菌、穿串、蘸糖、干燥和包装几个流程制作成无籽刺梨糖葫芦。
由于无籽刺梨果实表面有许多小刺，为了不扎伤消费者，在穿串前，需要将无籽刺梨表面的小刺采用人工或者机械的方法进行除去，然后再制作成糖葫芦。
为了满足消费者对无籽刺梨糖葫芦的不同需求，所述无籽刺梨糖葫芦可以采用多种成串顺序，即无籽刺梨果实可以单独成串，也可以与山楂、金橘、龙眼等材料按照一定的比例混合成串。
本发明与现有糖葫芦相比具有以下优点：（1）无籽刺梨风味独特，无籽刺梨糖葫芦能够给消费者提供一种全新口味的糖葫芦产品，更加容易被消费者接受。（2）无籽刺梨本身不产生种子，所以不需要去除果核，制作糖葫芦更加简便。（3）无籽刺梨果实成熟时间比山楂晚2个月左右，可以延长新鲜糖葫芦的供应时间。
具体实施方式
实施例1
一种无籽刺梨糖葫芦，它的制备方法包括以下步骤：（1）取8粒无籽刺梨果实去掉果柄和表面小刺，消毒后洗净，再按大小依次穿好；（2）将水和白糖按照一定比例熬成糖浆备用；（3）将无籽刺梨串在糖浆中捻转一圈，放到玻璃板或白铁皮上即为无籽刺梨糖葫芦。
实施例2
一种无籽刺梨糖葫芦，它的制备方法与实施例1相同，只是无籽刺梨糖葫芦是由无籽刺梨果实与山楂、金橘、龙眼等果实按照一定的比例混合成串的，本实施例仅以4粒无籽刺梨果实与4粒山楂果实成串为例，4粒无籽刺梨果实与4粒山楂果实成串方式多样，例如可以先将4粒无籽刺梨依次串起来构成糖葫芦前端，再将4粒山楂串起构成糖葫芦后半段，通过计算发现以4粒无籽刺梨果实与4粒山楂果实成串的方式总共有70种，这样就形成了丰富的成串方式，提供不同的无籽刺梨糖葫芦种类，满足不同消费者的需求。

Claims (3)

1.一种无籽刺梨糖葫芦，其特征在于以无籽刺梨果实为材料，经过清洗、杀菌、穿串、蘸糖、干燥和包装几个流程制作成无籽刺梨糖葫芦。
2.根据权利要求1所述的无籽刺梨糖葫芦，其特征在于：无籽刺梨果实表面有许多小刺，所以在穿串前，需要将无籽刺梨表面的小刺除去再制作无籽刺梨糖葫芦。
3.根据权利要求1所述的无籽刺梨糖葫芦，其特征在于：无籽刺梨果实可以单独成串，也可以与山楂、金橘、龙眼等果实按照一定的比例混合成串。
CN201610315337.0A 2016-05-14 2016-05-14 无籽刺梨糖葫芦 Pending CN105876061A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610315337.0A CN105876061A (zh) 2016-05-14 2016-05-14 无籽刺梨糖葫芦

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610315337.0A CN105876061A (zh) 2016-05-14 2016-05-14 无籽刺梨糖葫芦

Publications (1)

Publication Number Publication Date
CN105876061A true CN105876061A (zh) 2016-08-24

Family

ID=56716044

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610315337.0A Pending CN105876061A (zh) 2016-05-14 2016-05-14 无籽刺梨糖葫芦

Country Status (1)

Country Link
CN (1) CN105876061A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077520A (zh) * 2017-12-10 2018-05-29 山东建筑大学 一种发酵糖葫芦的制备方法及所得产品

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1444863A (zh) * 2002-03-14 2003-10-01 张国亮 益康蜜奶果串
CN1593180A (zh) * 2004-03-17 2005-03-16 鲍玉白 一种糖葫芦的制备方法
CN101637208A (zh) * 2009-08-19 2010-02-03 张二军 一种规模化生产冰糖葫芦食品的工艺
CN102422964A (zh) * 2011-11-19 2012-04-25 周桂英 冰糖葫芦制作工艺

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1444863A (zh) * 2002-03-14 2003-10-01 张国亮 益康蜜奶果串
CN1593180A (zh) * 2004-03-17 2005-03-16 鲍玉白 一种糖葫芦的制备方法
CN101637208A (zh) * 2009-08-19 2010-02-03 张二军 一种规模化生产冰糖葫芦食品的工艺
CN102422964A (zh) * 2011-11-19 2012-04-25 周桂英 冰糖葫芦制作工艺

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108077520A (zh) * 2017-12-10 2018-05-29 山东建筑大学 一种发酵糖葫芦的制备方法及所得产品

Similar Documents

Publication Publication Date Title
CN103610078A (zh) 一种海参风味酱菜及其制备方法
CN103005126A (zh) 枇杷果脯及其制备方法
CN104222821A (zh) 一种河蚌肉莲藕方便面调味料
CN103621709A (zh) 一种复合桑叶茶及其制备方法
CN103947814A (zh) 一种辣椒山楂果脯的制备方法
CN103766439A (zh) 一种金桔银耳面包
CN105876061A (zh) 无籽刺梨糖葫芦
CN103621749A (zh) 一种玫瑰可乐软糖
CN103876027A (zh) 一种木瓜薏仁营养面粉及其制备方法
CN103652957A (zh) 一种梅花香甜羊肉串及其制备方法
CN106235012A (zh) 一种鸡肉味锅巴及其制备方法
CN103704341A (zh) 一种香菇鲜橙奶酪
CN103719514A (zh) 一种枸杞养颜沙琪玛
CN104366358A (zh) 蒲公英保健粉丝及其制作方法
CN103976013B (zh) 一种双孢菇罐头及其加工方法
CN106261711A (zh) 一种草莓味锅巴及其制备方法
CN106261766A (zh) 一种哈密瓜味锅巴及其制备方法
CN107897810A (zh) 一种具有保健功能的果酱的制备方法
CN106235015A (zh) 一种弥猴桃味锅巴及其制备方法
CN106261713A (zh) 一种鱼腥草味锅巴及其制备方法
CN106174002A (zh) 一种板栗味锅巴及其制备方法
CN106174004A (zh) 一种奶香味锅巴及其制备方法
CN105724887A (zh) 一种养颜玫瑰年糕及制备方法
CN103621897A (zh) 一种橄榄湿面条及其制备方法
CN106261704A (zh) 一种牛肉味锅巴及其制备方法

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20160824

WD01 Invention patent application deemed withdrawn after publication