CN106306285A - Quince health care sugar processing method - Google Patents
Quince health care sugar processing method Download PDFInfo
- Publication number
- CN106306285A CN106306285A CN201610863185.8A CN201610863185A CN106306285A CN 106306285 A CN106306285 A CN 106306285A CN 201610863185 A CN201610863185 A CN 201610863185A CN 106306285 A CN106306285 A CN 106306285A
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- juice
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- sugar
- dried
- quince
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000017788 Cydonia oblonga Nutrition 0.000 title abstract 3
- 235000009508 confectionery Nutrition 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000000465 moulding Methods 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001737 promoting effect Effects 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 7
- 238000010009 beating Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 229920000298 Cellophane Polymers 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000003801 milling Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 229920001277 pectin Polymers 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 241000628997 Flos Species 0.000 claims description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 2
- 241000241413 Propolis Species 0.000 claims description 2
- 241000220317 Rosa Species 0.000 claims description 2
- 229930003268 Vitamin C Natural products 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- 229940069949 propolis Drugs 0.000 claims description 2
- 235000019154 vitamin C Nutrition 0.000 claims description 2
- 239000011718 vitamin C Substances 0.000 claims description 2
- 230000003213 activating effect Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002040 relaxant effect Effects 0.000 abstract description 3
- 210000002435 tendon Anatomy 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000007164 Oryza sativa Nutrition 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000008369 fruit flavor Substances 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 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 2
- 229920001817 Agar Polymers 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 238000002560 therapeutic procedure Methods 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 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 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 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 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 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 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 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
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 244000017160 saligot Species 0.000 description 1
- 235000009165 saligot Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- OBSZRRSYVTXPNB-UHFFFAOYSA-N tetraphosphorus Chemical compound P12P3P1P32 OBSZRRSYVTXPNB-UHFFFAOYSA-N 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 230000008673 vomiting 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
-
- 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
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a quince health care sugar processing method, which is characterized by using the processing process including raw material processing, filtering, proportioning, cooling and forming, cutting, covering by rice paper, drying and packaging. The quince health care sugar processing method has the advantages that the fruit flavor of a product is intense; high elasticity and toughness are realized; the sweet-sour taste is proper; the unique sweet flavor and apple sweet-sour taste are realized. The product is favorable for improving the human body metabolism, is rich in various vitamins, and has the effects of relaxing tendons and activating collaterals, warming the middle warmer, descending qi, removing dryness to quench the thirst and lowering blood pressure. The eating is convenient; the operation is simple.
Description
Technical field
The processing method that the present invention relates to a kind of food, the processing method especially relating to a kind of health promoting candy.
Background technology
, another name wedge short, bristly hair or beard, rough wingceltis etc., Rosaceae belongs to the fruit of arbor, and sweet in the mouth, acid are warm in nature." this sketch
Warp " record: " controlling food stagnation in chest and diaphragm, remove vinegar water, the therapeutic method to keep the adverse QI flowing downwards is quenched the thirst.It is intended to crouch and eats one or two piece and get into bed, raw ripe the most suitable." traditional Chinese medical science thinks
Warm in nature nontoxic, there are damp eliminating expelling summer-heat, relaxing muscles and tendons and activating QI and blood in the collateral, help digestion and treat heatstroke vomiting and diarrhoea, abdominal distention, arthralgia, spasm, dyspepsia
Effect Deng disease.Fruit fragranced is dense, containing multiple nutrients material, and dry matter content 15.5-23.9%, sugary 8-9.6%, some
Kind is up to 10.7%, malic acid 0.93%, vitamin 1.86%, and mineral 0.47-5.5% eats raw and has special fragrant, really
Possibly together with catechin, yellow phosphorus element isoreactivity material in real, blood vessel intensity can be promoted, promote health.
Generally eating raw, growth cycle is short, and is difficult to storage, is used for being processed into health promoting candy and can realize former
The comprehensive utilization of material, edible safety, it is simple to store, improve its economic worth and nutritive value.
Summary of the invention
The problem that present invention aim to address that growth cycle is short and be difficult to storage, it is provided that a kind of health promoting candy
Processing method.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of health promoting candy, it is characterised in that: the processing technique of employing is Feedstock treating → filtration → dispensing
→ cooling molding → cut → bag wafer → be dried → packaging, concrete operation step is:
(1) Feedstock treating: choose meat fresh, after clear water is cleaned, scrapes off epidermis with pocket knife, and then making beating is put in chopping
Machine breaks into pulpous state, during making beating, adds appropriate vitamin C and propolis；
(2) extracting juice is filtered: use milling process to remove slag, obtain juice, by standby for juice pasteurization；
(3) gel processes: use the pectin of raw material gross weight 0.65%, adds the water of 8 times after immersion, and heating is cooked into homogeneous colloids；
(4) dispensing: weigh 32% Flos Chrysanthemi syrup and 40% brown sugar, then be added in sugar and pectin colloid with 45% juice of total sugar weight
Boiling together, is sufficiently mixed, and is stirred continuously, and is finally separately added into 12% rose juice, 0.12% citric acid and 0.05% potassium sorbate,
Heating always is concentrated into solid content when reaching 88%, stops heating；
(5) cooling molding: underflow is poured in shallow basin, and thickness is 5mm, cools down molding；
(6) cut: with machinery cut into wide 22mm, long 16mm granular；
(7) bag wafer: every soft sweet thin wafer of bag lastblock, two can transpiring moisture；
(8) it is dried: be dried 50 minutes in putting it into 66 DEG C of drying rooms, spread last layer Radix Puerariae Icing Sugar after drying；
(9) packaging: be finished product with cellophane single tablet packing.
Beneficial effect: product fruity of the present invention is strong, high resilience and toughness, sweet and sour palatability, has the clear of uniqueness
Sweet local flavor and Fructus Mali pumilae sour-sweet.This product is conducive to improving human metabolism, rich in multivitamin, has relaxing muscles and tendons and activating QI and blood in the collateral, temperature
The middle therapeutic method to keep the adverse QI flowing downwards, except dry quenching the thirst, effect of blood pressure lowering.Instant, simple to operate, it is that a kind of delicious food is healthy green with what nutrition was had both
Food.
Detailed description of the invention
Embodiment 1:
A kind of processing method of health promoting candy, concrete operation step is:
(1) Feedstock treating: choose meat fresh, removes epidermis with skinning machine after cleaning, and then beater is put in chopping
In break into pulpous state, add appropriate water and Mel during making beating；
(2) extracting juice is filtered: use milling process to remove slag and obtain juice, by standby for juice pasteurization；
(3) gel processes: use the agar of raw material gross weight 2%, adds the water of 8 times after immersion, and heating is cooked into homogeneous colloids；
(4) dispensing: weigh 12% glucose syrup and 65% white sugar, then be added in sugar and agaropectin with 35% juice of total sugar weight
Body boiling together, is sufficiently mixed, is stirred continuously, and is finally separately added into 25% Sucus Mali pumilae, 0.23% malic acid, 0.1% sodium benzoate,
Heating always is concentrated into solid content when reaching 78%, stops heating；
(5) cooling molding: underflow is poured in shallow basin, and thickness is 8mm, cools down molding；
(6) cut: with machinery cut into 25mm width, 12mm length granular；
(7) bag wafer: every soft sweet thin wafer of bag lastblock, two can transpiring moisture；
(8) it is dried: be dried 50 minutes in putting it into 70 DEG C of drying rooms, spread last layer Semen Sesami Icing Sugar after drying；
(9) packaging: be finished product with cellophane single tablet packing.
Embodiment 2:
A kind of processing method of health promoting candy, concrete operation step is:
(1) Feedstock treating: choose meat fresh, removes epidermis with skinning machine after cleaning, and then beater is put in chopping
In break into pulpous state, add appropriate water and milk during making beating；
(2) extracting juice is filtered: use milling process to remove slag and obtain juice, by standby for juice pasteurization；
(3) gel processes: use the sodium alginate of raw material gross weight 0.6%, adds the water of 20 times after immersion, and heating is cooked into uniformly
Colloid；
(4) dispensing: weigh 5% Flos Chrysanthemi syrup and 45% maltose, then be added in sugar and sodium alginate with 40% juice of total sugar weight
Colloid boiling together, is sufficiently mixed, is stirred continuously, and is finally separately added into raw material weight 0.35-0.45% citric acid, 0.4% sorbic acid
Potassium and appropriate Fructus Citri Limoniae essence, heating always is concentrated into solid content when reaching 65%, stops heating；
(5) cooling molding: underflow is poured in shallow basin, and thickness is 22mm, cools down molding；
(6) cut: with machinery cut into 30mm width, 17mm length granular；
(7) bag wafer: every soft sweet thin wafer of bag lastblock, two can transpiring moisture；
(8) it is dried: be dried 25 minutes in putting it into 75 DEG C of drying rooms, spread last layer water caltrop starch after drying；
(9) packaging: be finished product with cellophane single tablet packing.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a health promoting candy, it is characterised in that the processing technique of employing is Feedstock treating → filter → join
Material → cooling molding → cut → bag wafer → be dried → packaging, concrete operation step is:
(1) Feedstock treating: choose meat fresh, after clear water is cleaned, scrapes off epidermis with pocket knife, and then making beating is put in chopping
Machine breaks into pulpous state, during making beating, adds appropriate vitamin C and propolis；
(2) extracting juice is filtered: use milling process to remove slag, obtain juice, by standby for juice pasteurization；
(3) gel processes: use the pectin of raw material gross weight 0.65%, adds the water of 8 times after immersion, and heating is cooked into homogeneous colloids；
(4) dispensing: weigh 32% Flos Chrysanthemi syrup and 40% brown sugar, then be added in sugar and pectin colloid with 45% juice of total sugar weight
Boiling together, is sufficiently mixed, and is stirred continuously, and is finally separately added into 12% rose juice, 0.12% citric acid and 0.05% potassium sorbate,
Heating always is concentrated into solid content when reaching 88%, stops heating；
(5) cooling molding: underflow is poured in shallow basin, and thickness is 5mm, cools down molding；
(6) cut: with machinery cut into wide 22mm, long 16mm granular；
(7) bag wafer: every soft sweet thin wafer of bag lastblock, two can transpiring moisture；
(8) it is dried: be dried 50 minutes in putting it into 66 DEG C of drying rooms, spread last layer Radix Puerariae Icing Sugar after drying；
(9) packaging: be finished product with cellophane single tablet packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863185.8A CN106306285A (en) | 2016-09-29 | 2016-09-29 | Quince health care sugar processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863185.8A CN106306285A (en) | 2016-09-29 | 2016-09-29 | Quince health care sugar processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306285A true CN106306285A (en) | 2017-01-11 |
Family
ID=57820490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610863185.8A Withdrawn CN106306285A (en) | 2016-09-29 | 2016-09-29 | Quince health care sugar processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306285A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664190A (en) * | 2015-02-09 | 2015-06-03 | 彭常安 | Quince jam processing method |
| CN105285298A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Manufacturing method for health care sugar containing radix rehmanniae and fructus lycii |
| CN105901274A (en) * | 2016-05-30 | 2016-08-31 | 周家勃 | Method for processing cydonia oblonga health candy |
-
2016
- 2016-09-29 CN CN201610863185.8A patent/CN106306285A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664190A (en) * | 2015-02-09 | 2015-06-03 | 彭常安 | Quince jam processing method |
| CN105285298A (en) * | 2015-11-26 | 2016-02-03 | 陈伟 | Manufacturing method for health care sugar containing radix rehmanniae and fructus lycii |
| CN105901274A (en) * | 2016-05-30 | 2016-08-31 | 周家勃 | Method for processing cydonia oblonga health candy |
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