CN106035945A - Durian milk candy - Google Patents
Durian milk candy Download PDFInfo
- Publication number
- CN106035945A CN106035945A CN201610368979.7A CN201610368979A CN106035945A CN 106035945 A CN106035945 A CN 106035945A CN 201610368979 A CN201610368979 A CN 201610368979A CN 106035945 A CN106035945 A CN 106035945A
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- CN
- China
- Prior art keywords
- parts
- durio zibethinus
- zibethinus murr
- toffee
- syrup
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- 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
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- 240000000716 Durio zibethinus Species 0.000 title claims abstract description 46
- 235000006025 Durio zibethinus Nutrition 0.000 title claims abstract description 46
- 235000009508 confectionery Nutrition 0.000 title abstract description 6
- 235000013336 milk Nutrition 0.000 title abstract 3
- 239000008267 milk Substances 0.000 title abstract 3
- 210000004080 milk Anatomy 0.000 title abstract 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 28
- 239000006188 syrup Substances 0.000 claims abstract description 19
- 235000020357 syrup Nutrition 0.000 claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 244000294611 Punica granatum Species 0.000 claims abstract description 14
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 14
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 14
- 239000004310 lactic acid Substances 0.000 claims abstract description 14
- 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 11
- 239000008103 glucose Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 11
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 8
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 8
- 108091005804 Peptidases Proteins 0.000 claims abstract description 8
- 239000004365 Protease Substances 0.000 claims abstract description 8
- 235000015149 toffees Nutrition 0.000 claims description 32
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 20
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 10
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 9
- 235000015203 fruit juice Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 4
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 4
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 229940039696 lactobacillus Drugs 0.000 claims description 4
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000010414 supernatant solution Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 210000000481 breast Anatomy 0.000 claims description 2
- 241000684086 bacterium 1-2 Species 0.000 claims 1
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract 1
- 235000013162 Cocos nucifera Nutrition 0.000 abstract 1
- 244000060011 Cocos nucifera Species 0.000 abstract 1
- 229920002752 Konjac Polymers 0.000 abstract 1
- 235000019483 Peanut oil Nutrition 0.000 abstract 1
- 102000035195 Peptidases Human genes 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 239000000252 konjac Substances 0.000 abstract 1
- 229920001542 oligosaccharide Polymers 0.000 abstract 1
- 239000000312 peanut oil Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
- 241000219071 Malvaceae Species 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 101710180316 Protease 2 Proteins 0.000 description 1
- 101710180313 Protease 3 Proteins 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 230000003187 abdominal effect Effects 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000003821 menstrual periods Effects 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy products
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses durian milk candy. The milk candy is prepared from the following raw materials in parts by weight: 30-35 parts of durians, 28-33 parts of skim milk, 3-6 parts of coconuts, 1.6-1.8 parts of mangosteens, 2-3 parts of pomegranates, 10-12 parts of konjac, 2-3 parts of proteases, 2-3 parts of white granulated sugar, 1-2 parts of lactic acid bacteria, 3-5 parts of glucose syrup, 1.5-2.2 parts of xylo-oligosaccharides and 1.2-2.5 parts of peanut oil.
Description
Technical field
The present invention relates to food processing field, particularly relate to a kind of Durio Zibethinus murr toffee.
Background technology
Durio Zibethinus murr (liulian), has another name called Fructus nephelii topengii, linsang fruit, belongs to Bombacaceae torrid zone deciduous tree.Durio Zibethinus murr sarcocarp nutrition is rich
Richness, has " king of fruit " laudatory title.Durio Zibethinus murr high nutritive value, often eating can be with building body, spleen invigorating QI invigorating, kidney invigorating and YANG supporting,
Warm health, belongs to the fruit that nourishing is useful；Durio Zibethinus murr property heat, cold expelling of can invigorating blood circulation, alleviate dysmenorrhoea, be particularly suitable for being perplexed by dysmenorrhea
Women eats；It can also improve, and abdominal part is cold and cool, promote that body temperature rises, the preferable tonic of the person that is cold body constitution.
Toffee, as a kind of traditional food, is the half soft confection that a kind of structure comparison is loose, and sugar body section has small
Pore, resistance to chews, and soft taste is fine and smooth, nutritious, has certain elasticity and toughness, and keeps certain at whole shelf life
Form.
Though the toffee aromatic flavor sold on candy market at present, organizational structure is harder, crisp, and mouthfeel is not good enough,
Nowadays, people more focus on health, nutrition while enjoying cuisines, and pursuit mouthfeel the most simply, therefore as toffee life
Produce for enterprise, will develop that to meet the kind of consumer's needs imperative, kind in the market a lot, but mouth
Sense, nutrition and function are the most single, and along with the continuous enhancing of people's health care consciousness, traditional toffee can not obtain
The highest favor, it is impossible to meet the demand of consumers in general.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of Durio Zibethinus murr toffee.
A kind of Durio Zibethinus murr toffee, is made up of the raw material of following weight portion: Durio Zibethinus murr 30-35 part, skim milk 28-33 part, Cortex cocois radicis
3-6 part, Garcinia mangostana 1.6-1.8 part, Punica granatum L. 2-3 part, Rhizoma amorphophalli 10-12 part, protease 2-3 part, white sugar 2-3 part, lactic acid bacteria 1-2
Part, glucose syrup 3-5 part, oligomeric xylose 1.5-2.2 part, Oleum Arachidis hypogaeae semen 1.2-2.5 part.
Described lactic acid bacteria, is made up of the strain of following weight portion: bacillus bifidus 0.3 part, Lactobacillus bulgaricus 0.5
Part, moral formula lactobacillus 0.6 part.
The preparation method of the old toffee of described Durio Zibethinus murr, specifically includes following steps:
(1) Cortex cocois radicis, Garcinia mangostana and Punica granatum L. being cleaned, stalk, stripping and slicing, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 8min,
Take supernatant, obtain fruit juice；
(2) by fresh Rhizoma amorphophalli distilled water rinsed clean, drain, be placed in lyophilization in the vacuum cool-drying machine of-20 DEG C,
Being dried to water content is 3-5%, pulverizes, crosses 80-90 mesh sieve, obtain Rhizoma amorphophalli powder, be subsequently adding protease, and enzymolysis is after 2-3 days, then adds
Enter white sugar, be heated to dissolving, be centrifuged 8min with 8000r/min, take supernatant solution, obtain glue；
(3) by fresh Durio Zibethinus murr, shell, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 10min, takes supernatant, obtains pomegranate
Lotus juice；
(4) by Durio Zibethinus murr juice adds lactic acid bacteria, mix homogeneously, it is placed in 41-43 DEG C of ferment at constant temperature 15-17h, obtains fermentation liquid, then
Add glucose syrup, be thermally formed uniform sugar liquid, add oligomeric xylose, uniform stirring to after being completely dissolved, 121 DEG C of sterilizings
16min, obtains syrup；
(5) by syrup adds fruit juice, glue, Oleum Arachidis hypogaeae semen and skim milk, boiling, 42-44 turns/and min is stirred, every time
The interval 80-90 second, add in mould, keep 88-92 DEG C, stand 12min, to solidifying completely, obtain Durio Zibethinus murr toffee；
(6) packaging, 28-29kGy radiation sterilization 12min, obtain finished product.
The invention have the advantage that the Durio Zibethinus murr old toffee abundant raw material that the present invention provides, aromatic flavor, balanced in nutrition, it is easy to
Absorb, it is possible to antioxidation, enhancing immunity, relieving mental strain and helping sleep, the health-care effect of protection cardiovascular and cerebrovascular vessel；With Durio Zibethinus murr juice for the most former
Material, containing nutrient substance such as protein, fat, dietary fiber, vitamin B group, potassium, calcium in Durio Zibethinus murr, can grow spleen with building body
QI invigorating, kidney invigorating and YANG supporting, with cold expelling of invigorating blood circulation, alleviate female menstrual period pain symptom, be used for treating various body and tremble with fear disease；By adding breast
Acid bacterium is fermented, and promotes that effective ingredient separates out, eliminates the abnormal flavour of Durio Zibethinus murr；Add the raw material of Cortex cocois radicis, Garcinia mangostana and Punica granatum L.
Fruit juice so that toffee nutrition is more comprehensive, sweet mouthfeel, it is possible to promote to absorb；The toffee of the present invention, safety and sanitation, edible strong
Health, preparation method is simple, it is easy to large-scale production.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of Durio Zibethinus murr toffee, is made up of the raw material of following weight portion: Durio Zibethinus murr 30 parts, skim milk 28 parts, 3 parts of Cortex cocois radicis, Garcinia mangostana 1.6
Part, Punica granatum L. 2 parts, Rhizoma amorphophalli 11 parts, 2 parts of protease, white sugar 3 parts, lactic acid bacteria 1 part, glucose syrup 5 parts, oligomeric xylose 1.8 parts,
Oleum Arachidis hypogaeae semen 1.7 parts.
Described lactic acid bacteria, is made up of the strain of following weight portion: bacillus bifidus 0.3 part, Lactobacillus bulgaricus 0.5
Part, moral formula lactobacillus 0.6 part.
The preparation method of the old toffee of described Durio Zibethinus murr, specifically includes following steps:
(1) Cortex cocois radicis, Garcinia mangostana and Punica granatum L. being cleaned, stalk, stripping and slicing, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 8min,
Take supernatant, obtain fruit juice；
(2) by fresh Rhizoma amorphophalli distilled water rinsed clean, drain, be placed in lyophilization in the vacuum cool-drying machine of-20 DEG C,
Being dried to water content is 3-5%, pulverizes, crosses 80-90 mesh sieve, obtain Rhizoma amorphophalli powder, be subsequently adding protease, and enzymolysis is after 2-3 days, then adds
Enter white sugar, be heated to dissolving, be centrifuged 8min with 8000r/min, take supernatant solution, obtain glue；
(3) by fresh Durio Zibethinus murr, shell, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 10min, takes supernatant, obtains pomegranate
Lotus juice；
(4) by Durio Zibethinus murr juice adds lactic acid bacteria, mix homogeneously, it is placed in 41-43 DEG C of ferment at constant temperature 15-17h, obtains fermentation liquid, then
Add glucose syrup, be thermally formed uniform sugar liquid, add oligomeric xylose, uniform stirring to after being completely dissolved, 121 DEG C of sterilizings
16min, obtains syrup；
(5) by syrup adds fruit juice, glue, Oleum Arachidis hypogaeae semen and skim milk, boiling, 42-44 turns/and min is stirred, every time
The interval 80-90 second, add in mould, keep 88-92 DEG C, stand 12min, to solidifying completely, obtain Durio Zibethinus murr toffee；
(6) packaging, 28-29kGy radiation sterilization 12min, obtain finished product.
Embodiment 2
Embodiment 2 difference from Example 1 is in Durio Zibethinus murr toffee that the parts by weight of raw material are different, and other are identical.
A kind of Durio Zibethinus murr toffee, is made up of the raw material of following weight portion: Durio Zibethinus murr 35 parts, skim milk 33 parts, 3 parts of Cortex cocois radicis, mountain
1.6 parts of bamboo, Punica granatum L. 2 parts, Rhizoma amorphophalli 10 parts, 2 parts of protease, white sugar 3 parts, lactic acid bacteria 1 part, glucose syrup 3 parts, oligomeric xylose
1.5 parts, Oleum Arachidis hypogaeae semen 1.5 parts.
Embodiment 3
Embodiment 3 difference from Example 1 is in Durio Zibethinus murr toffee that the parts by weight of raw material are different, and other are identical.
A kind of Durio Zibethinus murr toffee, is made up of the raw material of following weight portion: Durio Zibethinus murr 33 parts, skim milk 33 parts, 3 parts of Cortex cocois radicis, mountain
1.7 parts of bamboo, Punica granatum L. 2 parts, Rhizoma amorphophalli 12 parts, protease 3 part, white sugar 3 parts, lactic acid bacteria 2 parts, glucose syrup 3 parts, oligomeric xylose
1.9 parts, Oleum Arachidis hypogaeae semen 2.5 parts.
Comparative example
A kind of Durio Zibethinus murr toffee, is made up of the raw material of following weight portion: Durio Zibethinus murr 30 parts, skim milk 28 parts, 3 parts of Cortex cocois radicis, protease 2
Part, white sugar 3 parts, lactic acid bacteria 1 part, glucose syrup 5 parts, oligomeric xylose 1.8 parts, Oleum Arachidis hypogaeae semen 1.7 parts.
Described lactic acid bacteria, is made up of the strain of following weight portion: bacillus bifidus 0.3 part, Lactobacillus bulgaricus 0.5
Part, moral formula lactobacillus 0.6 part.
The preparation method of the old toffee of described Durio Zibethinus murr, specifically includes following steps:
(1) being cleaned by Cortex cocois radicis, stalk, stripping and slicing, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 8min, takes supernatant,
Fruit juice；
(2) by fresh Durio Zibethinus murr, shell, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 10min, takes supernatant, obtains pomegranate
Lotus juice；
(3) by Durio Zibethinus murr juice adds lactic acid bacteria, mix homogeneously, it is placed in 41-43 DEG C of ferment at constant temperature 15-17h, obtains fermentation liquid, then
Add glucose syrup, be thermally formed uniform sugar liquid, add oligomeric xylose, uniform stirring to after being completely dissolved, 121 DEG C of sterilizings
16min, obtains syrup；
(4) by syrup adds fruit juice, Oleum Arachidis hypogaeae semen and skim milk, boiling, 42-44 turns/and min is stirred, every minor tick
The 80-90 second, add in mould, keep 88-92 DEG C, stand 12min, to solidifying completely, obtain Durio Zibethinus murr toffee；
(5) packaging, 28-29kGy radiation sterilization 12min, obtain finished product.
Embodiment and the subjective appreciation of comparative example toffee:
Randomly choosing 30 people, the toffee of embodiment and comparative example is evaluated by everyone, each full marks 10 points, enters each respectively
Row marking, results averaged.The results of sensory evaluation of embodiment and comparative example toffee is shown in Table 1.
Table 1: embodiment and the results of sensory evaluation of comparative example toffee
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example |
| Local flavor | 9 | 9 | 9 | 6 |
| Mouthfeel | 9 | 9 | 9 | 6 |
| Color and luster | 9 | 9 | 9 | 6 |
Showing from the result of table 1, the Durio Zibethinus murr toffee uniform color of the present invention, aromatic flavor, mouthfeel are delicate, smooth, obtain vast
Consumer is liked.
Claims (3)
1. a Durio Zibethinus murr toffee, it is characterised in that be made up of the raw material of following weight portion: Durio Zibethinus murr 30-35 part, skim milk 28-
33 parts, Cortex cocois radicis 3-6 part, Garcinia mangostana 1.6-1.8 part, Punica granatum L. 2-3 part, Rhizoma amorphophalli 10-12 part, protease 2-3 part, white sugar 2-3 part, breast
Acid bacterium 1-2 part, glucose syrup 3-5 part, oligomeric xylose 1.5-2.2 part, Oleum Arachidis hypogaeae semen 1.2-2.5 part.
Durio Zibethinus murr toffee the most according to claim 1, it is characterised in that described lactic acid bacteria, by the strain of following weight portion
Composition: bacillus bifidus 0.3 part, Lactobacillus bulgaricus 0.5 part, moral formula lactobacillus 0.6 part.
The preparation method of the old toffee of Durio Zibethinus murr the most according to claim 1, it is characterised in that specifically include following steps:
(1) Cortex cocois radicis, Garcinia mangostana and Punica granatum L. being cleaned, stalk, stripping and slicing, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 8min,
Take supernatant, obtain fruit juice；
(2) by fresh Rhizoma amorphophalli distilled water rinsed clean, drain, be placed in lyophilization in the vacuum cool-drying machine of-20 DEG C,
Being dried to water content is 3-5%, pulverizes, crosses 80-90 mesh sieve, obtain Rhizoma amorphophalli powder, be subsequently adding protease, and enzymolysis is after 2-3 days, then adds
Enter white sugar, be heated to dissolving, be centrifuged 8min with 8000r/min, take supernatant solution, obtain glue；
(3) by fresh Durio Zibethinus murr, shell, making beating, cross 120-140 mesh sieve, 5000r/min is centrifuged 10min, takes supernatant, obtains pomegranate
Lotus juice；
(4) by Durio Zibethinus murr juice adds lactic acid bacteria, mix homogeneously, it is placed in 41-43 DEG C of ferment at constant temperature 15-17h, obtains fermentation liquid, then
Add glucose syrup, be thermally formed uniform sugar liquid, add oligomeric xylose, uniform stirring to after being completely dissolved, 121 DEG C of sterilizings
16min, obtains syrup；
(5) by syrup adds fruit juice, glue, Oleum Arachidis hypogaeae semen and skim milk, boiling, 42-44 turns/and min is stirred, every time
The interval 80-90 second, add in mould, keep 88-92 DEG C, stand 12min, to solidifying completely, obtain Durio Zibethinus murr toffee；
(6) packaging, 28-29kGy radiation sterilization 12min, obtain finished product.
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| CN201610368979.7A CN106035945A (en) | 2016-05-30 | 2016-05-30 | Durian milk candy |
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| CN201610368979.7A CN106035945A (en) | 2016-05-30 | 2016-05-30 | Durian milk candy |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617837A (en) * | 2017-03-22 | 2018-10-09 | 赖彦君 | A kind of Radix Isatidis toffee and preparation method thereof |
| CN109832335A (en) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | A kind of milk lozenge and preparation method thereof preventing children's cold |
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| CN101669563A (en) * | 2009-08-20 | 2010-03-17 | 杭州六易科技有限公司 | Method for preparing konjak weight-losing fondant |
| CN103689196A (en) * | 2013-12-13 | 2014-04-02 | 颍上县好圆食品有限公司 | Jackfruit sugar |
| CN105410319A (en) * | 2015-12-10 | 2016-03-23 | 韦乐健 | Coconut fruit milk candies and preparation method thereof |
| CN105454612A (en) * | 2015-12-10 | 2016-04-06 | 韦乐健 | Pomegranate fruit flavor milk candies and making method thereof |
| CN105494854A (en) * | 2015-12-10 | 2016-04-20 | 韦乐健 | Durian fruit milk candy and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101669563A (en) * | 2009-08-20 | 2010-03-17 | 杭州六易科技有限公司 | Method for preparing konjak weight-losing fondant |
| CN103689196A (en) * | 2013-12-13 | 2014-04-02 | 颍上县好圆食品有限公司 | Jackfruit sugar |
| CN105410319A (en) * | 2015-12-10 | 2016-03-23 | 韦乐健 | Coconut fruit milk candies and preparation method thereof |
| CN105454612A (en) * | 2015-12-10 | 2016-04-06 | 韦乐健 | Pomegranate fruit flavor milk candies and making method thereof |
| CN105494854A (en) * | 2015-12-10 | 2016-04-20 | 韦乐健 | Durian fruit milk candy and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108617837A (en) * | 2017-03-22 | 2018-10-09 | 赖彦君 | A kind of Radix Isatidis toffee and preparation method thereof |
| CN109832335A (en) * | 2017-11-28 | 2019-06-04 | 苏婷婷 | A kind of milk lozenge and preparation method thereof preventing children's cold |
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