CN106260438A - A kind of mustard taste bubble sugar and preparation method thereof - Google Patents
A kind of mustard taste bubble sugar and preparation method thereof Download PDFInfo
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- CN106260438A CN106260438A CN201610674600.5A CN201610674600A CN106260438A CN 106260438 A CN106260438 A CN 106260438A CN 201610674600 A CN201610674600 A CN 201610674600A CN 106260438 A CN106260438 A CN 106260438A
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- carbon dioxide
- cocoa butter
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- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 39
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 39
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 39
- 235000010460 mustard Nutrition 0.000 title claims abstract description 39
- 235000019640 taste Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000219198 Brassica Species 0.000 title claims description 37
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 44
- VEVZSMAEJFVWIL-UHFFFAOYSA-O cyanidin cation Chemical compound [O+]=1C2=CC(O)=CC(O)=C2C=C(O)C=1C1=CC=C(O)C(O)=C1 VEVZSMAEJFVWIL-UHFFFAOYSA-O 0.000 claims abstract description 32
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 22
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 22
- 235000019868 cocoa butter Nutrition 0.000 claims abstract description 21
- 229940110456 cocoa butter Drugs 0.000 claims abstract description 21
- 210000000582 semen Anatomy 0.000 claims abstract description 21
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 18
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 18
- 239000011669 selenium Substances 0.000 claims abstract description 18
- 235000011649 selenium Nutrition 0.000 claims abstract description 18
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 17
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 17
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 16
- 235000007336 cyanidin Nutrition 0.000 claims abstract description 16
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 15
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 15
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 15
- 150000001746 carotenes Chemical class 0.000 claims abstract description 15
- 235000005473 carotenes Nutrition 0.000 claims abstract description 15
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 15
- 239000011718 vitamin C Substances 0.000 claims abstract description 15
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 14
- 229940067606 lecithin Drugs 0.000 claims abstract description 14
- 235000010445 lecithin Nutrition 0.000 claims abstract description 14
- 239000000787 lecithin Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 15
- 238000002347 injection Methods 0.000 claims description 5
- 239000007924 injection Substances 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims 2
- 108010000912 Egg Proteins Proteins 0.000 claims 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims 2
- 235000019197 fats Nutrition 0.000 claims 2
- 210000004681 ovum Anatomy 0.000 claims 2
- 229910052698 phosphorus Inorganic materials 0.000 claims 2
- 239000011574 phosphorus Substances 0.000 claims 2
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 244000056139 Brassica cretica Species 0.000 abstract 2
- 238000000034 method Methods 0.000 description 7
- 230000008569 process Effects 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000007968 orange flavor Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000015149 toffees Nutrition 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000009191 jumping Effects 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000019605 sweet taste sensations 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
- 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
-
- 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
- A23G3/364—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
- A23G3/368—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 vitamins, antibiotics
-
- 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/52—Aerated, foamed, cellular or porous 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
Abstract
The present invention relates to confectionery area, a kind of mustard taste bubble sugar and preparation method thereof is provided, mouthfeel is the best, high problem decayed tooth easily occur of sugar content to solve sugar of the prior art, including each raw material of following weight portion: lecithin 5～10 parts, cocoa butter 20～30 parts, yeast rich in selenium 3～5 parts, carotene 1～3 parts, purple sweet potato cyanidin 5～8 parts, Semen Nelumbinis powder 20～30 parts, vitamin C 0.1～0.2 part, mustard 5～8 parts, carbon dioxide 0.02～0.08 part.
Description
Technical field
The present invention relates to confectionery area, particularly relate to a kind of mustard taste bubble sugar and preparation method thereof.
Background technology
Confection of the prior art is various in style, mostly is chocolate, soft sweet and hard sugar etc., and its mouthfeel is the most all
Sweet or make it have milk flavor etc. by adding the tastes such as milk, taste is the most dull simultaneously, and mostly by adding
Entering essence makes it increase taste, and not only mouthfeel is poor, and too much additive is the most beneficial to the health of people.So far there are no mouth
Feel, the most nutritious, the beneficially confection of human body health.
China Patent No. 201310500088.9 discloses a kind of sweet-orange flavour nutritious and healthcare toffee, by following weight percent
The component composition of ratio, purple sweet potato cyanidin 0.1-1%, Radix Puerariae micropowder 10-30%, edible Gelatinum oxhide 0.5-5%, fresh milk essence
0.01-0.5%, orange flavor 0.1-1%, white sugar 20-60%, Fructus Rosae Normalis 0.1-0.5%, Lac regis apis 0.1-0.5%, Radix Dauci Sativae
Element 0.01-0.03%, milk powder 20-60%.Toffee prepared by instant component is the most in good taste, and nutritious, is particularly suitable for
Designed for old people, it is eaten for a long time and can increase human body immunity, reduce the probability of happening of various disease, strengthen the longevity of people
Life, but this products taste is relatively common, and owing to sugar content is high, life-time service easily decays tooth.
Summary of the invention
Therefore, for above content, the present invention provides a kind of mustard taste bubble sugar and preparation method thereof, solves prior art
In sugared mouthfeel is the best, high problem decayed tooth easily occur of sugar content.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of mustard taste bubble sugar, including with
Each raw material of lower weight portion: lecithin 5～10 parts, cocoa butter 20～30 parts, yeast rich in selenium 3～5 parts, carotene 1～3 parts, purple
Sweet potato anthocyanin 5～8 parts, Semen Nelumbinis powder 20～30 parts, vitamin C 0.1～0.2 part, mustard 5～8 parts, carbon dioxide 0.02～
0.08 part.
Further, including each raw material of following weight portion: lecithin 7～10 parts, cocoa butter 25～30 parts, yeast rich in selenium
4～5 parts, carotene 2～3 parts, purple sweet potato cyanidin 6～8 parts, Semen Nelumbinis powder 25～30 parts, vitamin C 0.1～0.2 part, mustard
6～8 parts, carbon dioxide 0.05～0.08 part.
Further, including each raw material of following weight portion: 8 parts of lecithin, cocoa butter 26 parts, yeast rich in selenium 4 parts, Hu Luo
Bu Su 3 parts, purple sweet potato cyanidin 7 parts, Semen Nelumbinis powder 24 parts, vitamin C 0.1 part, 7 parts of mustard, carbon dioxide 0.06 part.
A kind of preparation method of mustard taste bubble sugar, including following preparation method:
(1) cocoa butter is melted；
(2) Semen Nelumbinis powder and mustard are ground to a micron powdery；
(3) melt cocoa butter in add yeast rich in selenium, lecithin, carotene, purple sweet potato cyanidin, vitamin C and
Micron powdery Semen Nelumbinis powder that step (2) processes and mustard, grind mixture uniformly；
(4) inject carbon dioxide into step (3) and grind in the sticking mixture of uniform tool, described carbon dioxide injection
Stress control time in mixture is 30～80bar.
By using preceding solution, the invention has the beneficial effects as follows: the mustard taste bubble sugar of the present invention, in its component
Containing carbon dioxide, there is after entrance the mouthfeel of jumping candy, the human body needs to selenium can be supplemented rich in yeast rich in selenium, have certain
Bactericidal action, containing mustard, be different from common sweet taste, mouthfeel is unique, nutritious, edible does not haves decayed tooth
Problem.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to specific embodiment, whereby how the present invention is applied skill
Art means solve technical problem, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional hands that the technological means employed in embodiment is well known to those skilled in the art
Section, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list it
Constituent person, all indicates when occurring first.
Embodiment one
A kind of mustard taste bubble sugar, including each raw material of following weight portion: 5 parts of lecithin, cocoa butter 20 parts, yeast rich in selenium
3 parts, carotene 1 part, purple sweet potato cyanidin 5 parts, Semen Nelumbinis powder 20 parts, vitamin C 0.1 part, 5 parts of mustard, carbon dioxide 0.02
Part.
Its preparation method, including following preparation method:
(1) cocoa butter is melted；
(2) Semen Nelumbinis powder and mustard are ground to a micron powdery；
(3) melt cocoa butter in add yeast rich in selenium, lecithin, carotene, purple sweet potato cyanidin, vitamin C and
Micron powdery Semen Nelumbinis powder that step (2) processes and mustard, grind mixture uniformly；
(4) inject carbon dioxide into step (3) and grind in the sticking mixture of uniform tool, described carbon dioxide injection
Stress control time in mixture is at 30bar.
Embodiment two
A kind of mustard taste bubble sugar, including each raw material of following weight portion: 8 parts of lecithin, cocoa butter 26 parts, yeast rich in selenium
4 parts, carotene 3 parts, purple sweet potato cyanidin 7 parts, Semen Nelumbinis powder 24 parts, vitamin C 0.1 part, 7 parts of mustard, carbon dioxide 0.06
Part.
Its preparation method, including following preparation method:
(1) cocoa butter is melted；
(2) Semen Nelumbinis powder and mustard are ground to a micron powdery；
(3) melt cocoa butter in add yeast rich in selenium, lecithin, carotene, purple sweet potato cyanidin, vitamin C and
Micron powdery Semen Nelumbinis powder that step (2) processes and mustard, grind mixture uniformly；
(4) inject carbon dioxide into step (3) and grind in the sticking mixture of uniform tool, described carbon dioxide injection
Stress control time in mixture is at 50bar.
Embodiment three
A kind of mustard taste bubble sugar, including each raw material of following weight portion: 10 parts of lecithin, cocoa butter 30 parts, selenium-rich ferment
Mother 5 parts, carotene 3 parts, purple sweet potato cyanidin 8 parts, Semen Nelumbinis powder 30 parts, vitamin C 0.2 part, 8 parts of mustard, carbon dioxide 0.08
Part.
Its preparation method, including following preparation method:
(1) cocoa butter is melted；
(2) Semen Nelumbinis powder and mustard are ground to a micron powdery；
(3) melt cocoa butter in add yeast rich in selenium, lecithin, carotene, purple sweet potato cyanidin, vitamin C and
Micron powdery Semen Nelumbinis powder that step (2) processes and mustard, grind mixture uniformly；
(4) inject carbon dioxide into step (3) and grind in the sticking mixture of uniform tool, described carbon dioxide injection
Stress control time in mixture is at 80bar.
Wherein, each raw material components of the present invention all can realize the purpose of the present invention in following parameter area: lecithin 5～
10 parts, cocoa butter 20～30 parts, yeast rich in selenium 3～5 parts, carotene 1～3 parts, purple sweet potato cyanidin 5～8 parts, Semen Nelumbinis powder 20
～30 parts, vitamin C 0.1～0.2 part, mustard 5～8 parts, carbon dioxide 0.02～0.08 part.
1000 people carry out test find, the mustard taste bubble sugar of the edible present invention, have 970 people's reactions, like this
Eat after taste, and every night 8, the most edible 1 month, there is function for assisting sleep, and decayed tooth phenomenon does not occur；Have 20
Individual's reaction, mouthfeel is general, and having 10 people to represent is not to enjoy a lot this taste.Thus, it will be seen that the mustard of the present invention
Taste bubble sugar has more unique taste, is deeply liked by consumer, and does not haves decayed tooth phenomenon, it addition, also have certain
Function for assisting sleep.
Described above, only utilize the embodiment of this origination techniques content, any those skilled in the art to use this wound
Make modification, the change done, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (4)
1. mustard taste bubble sugar, it is characterised in that include each raw material of following weight portion: lecithin 5～10 parts, cocoa butter
20～30 parts, yeast rich in selenium 3～5 parts, carotene 1～3 parts, purple sweet potato cyanidin 5～8 parts, Semen Nelumbinis powder 20～30 parts, dimension life
Element C0.1～0.2 part, mustard 5～8 parts, carbon dioxide 0.02～0.08 part.
Mustard taste bubble the most according to claim 1 sugar, it is characterised in that include each raw material of following weight portion: ovum phosphorus
Fat 7～10 parts, cocoa butter 25～30 parts, yeast rich in selenium 4～5 parts, carotene 2～3 parts, purple sweet potato cyanidin 6～8 parts, Semen Nelumbinis
Powder 25～30 parts, vitamin C 0.1～0.2 part, mustard 6～8 parts, carbon dioxide 0.05～0.08 part.
Mustard taste bubble the most according to claim 1 sugar, it is characterised in that include each raw material of following weight portion: ovum phosphorus
8 parts of fat, cocoa butter 26 parts, yeast rich in selenium 4 parts, carotene 3 parts, purple sweet potato cyanidin 7 parts, Semen Nelumbinis powder 24 parts, vitamin C 0.1
Part, 7 parts of mustard, carbon dioxide 0.06 part.
4. the preparation method of mustard taste bubble sugar, it is characterised in that include following preparation method:
(1) cocoa butter is melted；
(2) Semen Nelumbinis powder and mustard are ground to a micron powdery；
(3) in the cocoa butter melted, yeast rich in selenium, lecithin, carotene, purple sweet potato cyanidin, vitamin C and step are added
(2) the micron powdery Semen Nelumbinis powder processed and mustard, grind mixture uniformly；
(4) injecting carbon dioxide into step (3) to grind in the sticking mixture of uniform tool, described carbon dioxide injection mixes
Stress control time in thing is 30～80bar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674600.5A CN106260438A (en) | 2016-08-16 | 2016-08-16 | A kind of mustard taste bubble sugar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610674600.5A CN106260438A (en) | 2016-08-16 | 2016-08-16 | A kind of mustard taste bubble sugar and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260438A true CN106260438A (en) | 2017-01-04 |
Family
ID=57678610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610674600.5A Pending CN106260438A (en) | 2016-08-16 | 2016-08-16 | A kind of mustard taste bubble sugar and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106260438A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446051A (en) * | 2000-08-11 | 2003-10-01 | 热尔韦·达诺尼公司 | Method for making swelling food and food obtained by it |
| CN102894159A (en) * | 2012-09-13 | 2013-01-30 | 河南梦想食品有限公司 | Marble chocolate and manufacturing method thereof |
| CN104824304A (en) * | 2015-04-17 | 2015-08-12 | 安徽乐氏食品有限公司 | Selenium-enriched chocolate milk candy for old people |
-
2016
- 2016-08-16 CN CN201610674600.5A patent/CN106260438A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1446051A (en) * | 2000-08-11 | 2003-10-01 | 热尔韦·达诺尼公司 | Method for making swelling food and food obtained by it |
| CN102894159A (en) * | 2012-09-13 | 2013-01-30 | 河南梦想食品有限公司 | Marble chocolate and manufacturing method thereof |
| CN104824304A (en) * | 2015-04-17 | 2015-08-12 | 安徽乐氏食品有限公司 | Selenium-enriched chocolate milk candy for old people |
Non-Patent Citations (1)
| Title |
|---|
| 张朝顺: "《魔幻巧克力》", 30 September 2009, 中国轻工业出版社 * |
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