CN105901264A - Production method of pumpkin candies - Google Patents
Production method of pumpkin candies Download PDFInfo
- Publication number
- CN105901264A CN105901264A CN201610253753.2A CN201610253753A CN105901264A CN 105901264 A CN105901264 A CN 105901264A CN 201610253753 A CN201610253753 A CN 201610253753A CN 105901264 A CN105901264 A CN 105901264A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- powder
- cucurbitae moschatae
- prepares
- sweet
- 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
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 28
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 12
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 12
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 12
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 12
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 19
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 11
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 8
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 239000011259 mixed solution Substances 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000654 additive Substances 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000000049 pigment Substances 0.000 abstract description 4
- 239000000686 essence Substances 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 229940064004 antiseptic throat preparations Drugs 0.000 abstract 1
- -1 antiseptics Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000000507 anthelmentic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 235000015149 toffees Nutrition 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention provides a production method of pumpkin candies. The pumpkin candies comprise 20-30 parts of pumpkin, 10-15 parts of pumpkin seeds, 20-40 parts of glucose syrup, 5-10 parts of sweet osmanthus powder and 10-20 parts of white granulated sugar. The pumpkin candies have the following advantages: no additives, antiseptics, essences or pigments are added, and the pumpkin, the pumpkin seeds and the sweet osmanthus powder are adopted as raw materials, so the produced candies have abundant nutrition and light sweet osmanthus fragrance.
Description
Technical field
The present invention relates to food processing field, particularly relate to the manufacture method of pumpkin sweet.
Background technology
Confection is loved by the people as tradition sweet food always, and along with growth in the living standard, people are for own health
Growing interest, particularly crosses indiscriminate problem ten to the nutritive value of confection and the use of taste problem and confection inner additive and pigment
Sharing melancholy, the various confections sold in the market are in many styles, the Fruit candy of the most various tastes, brittleness, burnt odor confection with
And toffee, but current confection is owing to being the spice to add and various sweeting agent, is only provided that various fragrance, this kind of adds
Add agent and destroy nutritional labeling present in confection, not only have impact on the mouthfeel of confection, be lost its natural original flavor simultaneously
And nutritive value, it is commonly known that containing the multiple chemical composition useful to human body in Fructus Cucurbitae moschatae and Semen Cucurbitae, can effectively preventing many
Kind of disease, as dry in anthelmintic, invigorating the spleen and replenishing QI, lung moistening etc..
Summary of the invention
In order to solve the problems of the prior art, the invention provides the manufacture method of a kind of pumpkin sweet, including Fructus Cucurbitae moschatae 20-
30 parts, Semen Cucurbitae 10-15 part, glucose syrup 20-40 part, pollen powder of sweet osmanthus 5-10 part, white sugar 10-20 part.
It is characterized in that comprising the following steps that:
(1) Fructus Cucurbitae moschatae of fresh mature removed the peel, remove melon wooden dipper, section or bar, in 100-120 DEG C of steaming and decocting ripening 6-8min, cooling, squeeze
Juice, prepares Sucus Cucurbitae moschatae；
(2) being shelled by Semen Cucurbitae, kernel puts into the 10-20min that stir-fries in frying pan, and temperature is maintained at 100-120 DEG C, takes out cooling,
It is cooled to 50-60 DEG C, is broken into powder, prepare pumpkin seed powder;
(3) Sucus Cucurbitae moschatae step (1) prepared and white sugar mix and blend, after fully dissolving, add pollen powder of sweet osmanthus and step (2)
The pumpkin seed powder prepared, stirs, and prepares mixed solution；
(4) being mixed with glucose syrup by the mixed solution that step (3) prepares and boil, temperature is maintained between 100～120 degree,
It is stirred continuously 8-10min, when syrup concentration is 85～90%, stops boiling i.e. obtaining massecuite；
(5) treat that massecuite is cooled to 50-60 DEG C, pour mould into, prepare candy batch；
(6) by prepared candy batch cutting uniformly, packaging.
The invention has the beneficial effects as follows: the present invention without any additive, preservative, essence, pigment due to raw material is
Fructus Cucurbitae moschatae, Semen Cucurbitae and pollen powder of sweet osmanthus, the confection made is the most nutritious, and with light Flos Osmanthi Fragrantis fragrance.
Detailed description of the invention
The invention discloses the manufacture method of a kind of pumpkin sweet, including Fructus Cucurbitae moschatae 20-30 part, Semen Cucurbitae 10-15 part, glucose
Slurry 20-40 part, pollen powder of sweet osmanthus 5-10 part, white sugar 10-20 part.
Comprise the following steps that:
(1) Fructus Cucurbitae moschatae of fresh mature removed the peel, remove melon wooden dipper, section or bar, in 100-120 DEG C of steaming and decocting ripening 6-8min, cooling, squeeze
Juice, prepares Sucus Cucurbitae moschatae；
(2) being shelled by Semen Cucurbitae, kernel puts into the 10-20min that stir-fries in frying pan, and temperature is maintained at 100-120 DEG C, takes out cooling,
It is cooled to 50-60 DEG C, is broken into powder, prepare pumpkin seed powder;
(3) Sucus Cucurbitae moschatae step (1) prepared and white sugar mix and blend, after fully dissolving, add pollen powder of sweet osmanthus and step (2)
The pumpkin seed powder prepared, stirs, and prepares mixed solution；
(4) being mixed with glucose syrup by the mixed solution that step (3) prepares and boil, temperature is maintained between 100～120 degree,
It is stirred continuously 8-10min, when syrup concentration is 85～90%, stops boiling i.e. obtaining massecuite；
(5) treat that massecuite is cooled to 50-60 DEG C, pour mould into, prepare candy batch；
(6) by prepared candy batch cutting uniformly, packaging.
The present invention is Fructus Cucurbitae moschatae, Semen Cucurbitae and pollen powder of sweet osmanthus without any additive, preservative, essence, pigment due to raw material,
The confection made is the most nutritious, and with light Flos Osmanthi Fragrantis fragrance.
Above content is to combine concrete preferred implementation further description made for the present invention, it is impossible to assert
Being embodied as of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
On the premise of present inventive concept, it is also possible to make some simple deduction or replace, all should be considered as belonging to the present invention's
Protection domain.
Claims (2)
1. the manufacture method of pumpkin sweet, it is characterised in that: include Fructus Cucurbitae moschatae 20-30 part, Semen Cucurbitae 10-15 part, glucose syrup 20-40
Part, pollen powder of sweet osmanthus 5-10 part, white sugar 10-20 part.
The manufacture method of pumpkin sweet the most according to claim 1, it is characterised in that comprise the following steps that:
(1) Fructus Cucurbitae moschatae of fresh mature removed the peel, remove melon wooden dipper, section or bar, in 100-120 DEG C of steaming and decocting ripening 6-8min, cooling, squeeze
Juice, prepares Sucus Cucurbitae moschatae；
(2) being shelled by Semen Cucurbitae, kernel puts into the 10-20min that stir-fries in frying pan, and temperature is maintained at 100-120 DEG C, takes out cooling,
It is cooled to 50-60 DEG C, is broken into powder, prepare pumpkin seed powder;
(3) Sucus Cucurbitae moschatae step (1) prepared and white sugar mix and blend, after fully dissolving, add pollen powder of sweet osmanthus and step (2)
The pumpkin seed powder prepared, stirs, and prepares mixed solution；
(4) being mixed with glucose syrup by the mixed solution that step (3) prepares and boil, temperature is maintained between 100～120 degree,
It is stirred continuously 8-10min, when syrup concentration is 85～90%, stops boiling i.e. obtaining massecuite；
(5) treat that massecuite is cooled to 50-60 DEG C, pour mould into, prepare candy batch；
(6) by prepared candy batch cutting uniformly, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253753.2A CN105901264A (en) | 2016-04-22 | 2016-04-22 | Production method of pumpkin candies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253753.2A CN105901264A (en) | 2016-04-22 | 2016-04-22 | Production method of pumpkin candies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901264A true CN105901264A (en) | 2016-08-31 |
Family
ID=56751681
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610253753.2A Pending CN105901264A (en) | 2016-04-22 | 2016-04-22 | Production method of pumpkin candies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105901264A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023771A (en) * | 2006-02-24 | 2007-08-29 | 梁炳行 | Mustard-pumpkin sweet |
| CN103829003A (en) * | 2012-11-22 | 2014-06-04 | 韩浩 | Making method of pumpkin candy |
| CN104920767A (en) * | 2015-05-27 | 2015-09-23 | 刘禾青 | Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy |
| CN105380267A (en) * | 2015-11-24 | 2016-03-09 | 云南沃淳农业科技有限公司 | Functional food and preparation method thereof |
-
2016
- 2016-04-22 CN CN201610253753.2A patent/CN105901264A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023771A (en) * | 2006-02-24 | 2007-08-29 | 梁炳行 | Mustard-pumpkin sweet |
| CN103829003A (en) * | 2012-11-22 | 2014-06-04 | 韩浩 | Making method of pumpkin candy |
| CN104920767A (en) * | 2015-05-27 | 2015-09-23 | 刘禾青 | Ox bone protein candy coating garlic-flavored pumpkin candy core and preparation method of Ox bone protein candy |
| CN105380267A (en) * | 2015-11-24 | 2016-03-09 | 云南沃淳农业科技有限公司 | Functional food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160831 |
|
| RJ01 | Rejection of invention patent application after publication |