CN106387254A - Siraitia grosvenorii soft sweets and preparation method thereof - Google Patents
Siraitia grosvenorii soft sweets and preparation method thereof Download PDFInfo
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- CN106387254A CN106387254A CN201610762181.0A CN201610762181A CN106387254A CN 106387254 A CN106387254 A CN 106387254A CN 201610762181 A CN201610762181 A CN 201610762181A CN 106387254 A CN106387254 A CN 106387254A
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- 235000011171 Thladiantha grosvenorii Nutrition 0.000 title claims abstract description 41
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001409321 Siraitia grosvenorii Species 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 39
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound 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 claims abstract description 16
- 229920001817 Agar Polymers 0.000 claims abstract description 15
- 241001646834 Mesona Species 0.000 claims abstract description 15
- 241001078983 Tetradium ruticarpum Species 0.000 claims abstract description 15
- 239000008272 agar Substances 0.000 claims abstract description 15
- 235000012907 honey Nutrition 0.000 claims abstract description 15
- 235000013336 milk Nutrition 0.000 claims abstract description 15
- 239000008267 milk Substances 0.000 claims abstract description 15
- 210000004080 milk Anatomy 0.000 claims abstract description 15
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract description 14
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 14
- 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 abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000008216 herbs Nutrition 0.000 claims abstract description 9
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 240000006053 Garcinia mangostana Species 0.000 claims description 19
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 15
- 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 claims description 14
- 244000223082 Syzygium paniculatum Species 0.000 claims description 14
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 14
- 241000218236 Cannabis Species 0.000 claims description 13
- 239000005720 sucrose Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 10
- 229930182478 glucoside Natural products 0.000 claims description 7
- 150000008131 glucosides Chemical class 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000000605 extraction Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 244000025254 Cannabis sativa Species 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000012766 Cannabis sativa ssp. sativa var. sativa Nutrition 0.000 abstract 1
- 235000012765 Cannabis sativa ssp. sativa var. spontanea Nutrition 0.000 abstract 1
- 229930186291 Dulcoside Natural products 0.000 abstract 1
- 235000009120 camo Nutrition 0.000 abstract 1
- 235000005607 chanvre indien Nutrition 0.000 abstract 1
- 239000011487 hemp Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 6
- 229940079593 drug Drugs 0.000 description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000001291 vacuum drying Methods 0.000 description 3
- 241000699666 Mus <mouse, genus> Species 0.000 description 2
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- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 231100000820 toxicity test Toxicity 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000010159 dioecy Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229930189775 mogroside Natural products 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 206010044008 tonsillitis Diseases 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin 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
- 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 invention discloses siraitia grosvenorii soft sweets and a preparation method thereof, and belongs to the technical field of foods. The siraitia grosvenorii soft sweets are prepared from the following raw materials in parts by weight: 50-80 parts of siraitia grosvenorii powder, 25-35 parts of agar, 30-50 parts of malt sugar, 15-25 parts of cane sugar, 5-15 parts of milk powder, 5-15 parts of dried Chinese mesona herbs, 5-15 parts of hemp seeds, 5-15 parts of semen pruni, 1-5 parts of pseudo-ginseng, 1-5 parts of medicinal evodia fruits and 5-15 parts of honey, wherein the siraitia grosvenorii powder is made from fruit residues generated after dulcoside production through squeezing treatment. According to the siraitia grosvenorii soft sweets and the preparation method thereof disclosed by the invention, the purposes of turning waste into wealth and recovering resources are realized. The prepared siraitia grosvenorii soft sweets are rich in nutrition, bright in color, soft in mouth feel, moderate in sour and sweet degrees and delicious, also have the efficacies of clearing heat and relieving summer-heat, and are especially suitable for people to eat in summer.
Description
Technical field
The present invention relates to food technology field, specifically a kind of Momordica grosvenori soft sweets and preparation method thereof.
Background technology
Momordica grosvenori, is commonly called as " angle fruit ", is the perennial liana of Curcurbitaceae.Its leaf is heart-shaped, dioecism, and summer opens
Flower, seed in autumn.The traditional Chinese medical science, with its fruit medicine, containing medicinal ingredients such as mogroside, several amino acids and vitamins, cures mainly
Lung heat phlegm-fire cough, sphagitis, tonsillitis, acute gastritis, constipation etc..Momordica grosvenori is very special to growth environmental requirement, only
Have and could grow in Guangxi China the north, be one of famous special product in hazard prevention " Guilin Triratna ".Guangxi Yongfu county, Rong'an
County, Lingui County are the three big places of production of Momordica grosvenori, and yield accounts for the whole world 90%.At present, Momordica grosvenori produces after the squeezing sweet glucoside of process for producing
Then few people's research and the utilization of raw pomace, abandons or when fuel is burnt usually as discarded object, causes the waste of resource.
On the other hand, Momordica grosvenori pomace also contains abundant nutrient content, therefore, how to recycle Momordica grosvenori pomace, develops
New processing based food, is a direction being worth conducting a research.
Content of the invention
The technical problem to be solved is to provide a kind of Momordica grosvenori soft sweets and preparation method thereof, can effectively utilizes sieve
The pomace that Chinese fruit produces after producing sweet glucoside is used for developing new food kind, realizes turning waste into wealth.
In order to solve above-mentioned technical problem, the present invention employs the following technical solutions：
A kind of Momordica grosvenori soft sweets, are made up of the raw material of following weight portion：50～80 parts of mangosteen powder, 25～35 parts of agar,
30～50 parts of maltose, 15～25 parts of sucrose, 5～15 parts of milk powder, 5～15 parts of dry Chinese mesona herb, 5～15 parts of fructus cannabis, brush-cherry seed 5～
15 parts, 1～5 part of pseudo-ginseng, 1～5 part of evodia rutaecarpa, 5～15 parts of honey.
Preferred weight part of described raw material is：60～70 parts of mangosteen powder, 28～32 parts of agar, 35～45 parts of maltose, sugarcane
18～22 parts of sugar, 8～13 parts of milk powder, 8～13 parts of dry Chinese mesona herb, 8～12 parts of fructus cannabis, 8～12 parts of brush-cherry seed, pseudo-ginseng 2～4
Part, 2～4 parts of evodia rutaecarpa, 8～12 parts of honey.
Optimum weight part of described raw material is：65 parts of mangosteen powder, 31 parts of agar, 39 parts of maltose, 20 parts of sucrose, milk powder
11.5 parts, 9 parts of dry Chinese mesona herb, 10 parts of fructus cannabis, 11 parts of brush-cherry seed, 3 parts of pseudo-ginseng, 3 parts of evodia rutaecarpa, 10 parts of honey.
The present invention also provides the preparation method of above-mentioned Momordica grosvenori soft sweets, and the method comprises the following steps：
1) will be used for preparing rinsing liquid immersion 10～30min with 5～20 times (V/W) for the Momordica grosvenori pomace after sweet glucoside, so
Post rinse 10～20min, soaks and rinse temperature is 20～40 DEG C；Pomace centrifugation removing rinsing liquid after rinsing, then vacuum
Under the conditions of heat drying to moisture 1%～6%, dried object is crushed to 40～80 mesh, then is broken to particle diameter through low-temperature submicron powder
For 10～25 microns, obtain mangosteen powder；
2) by dry Chinese mesona herb, fructus cannabis, brush-cherry seed, pseudo-ginseng and the leaching of alcohol that evodia rutaecarpa volumetric concentration is 30%～60%
Bubble 10～30min, taking-up with water rinse, be placed in its immersion before 3～5 times of weight water in, be heated to 80～90 DEG C extract 1～
3h, filters, and filtrate adds honey to stir evenly, prepared Chinese medicinal herbs plasm；
3) agar is added in the water of 15～25 times of its weight, is heated to 80～90 DEG C and stirs until dissolving,
Add sucrose, be then heated to 95～100 DEG C and boil 15～25min, add mangosteen powder, Chinese medicinal herbs plasm, maltose and milk
Powder, the water temperature continuing 90～95 DEG C of holding boils 8～15min, the basic fondant cutting block forming obtaining after being cooled to room temperature, Ran Hou
0.5～1h is dried under conditions of 50～55 DEG C, that is, Momordica grosvenori soft sweets are obtained.
Further, step 1) in, described rinsing liquid is Vc, citric acid concentration is respectively 0.1～0.3wt%, 0.3～
The Vc of 0.5wt%, citric acid mixed solution.
Further, step 1) in, described vacuum when being dried is 0.065～0.085Mpa.
Beneficial effects of the present invention are：
The present invention by way of recycling Momordica grosvenori pomace and making Momordica grosvenori soft sweets, turn waste into wealth, resource by realization
The purpose reclaiming.Obtained Momordica grosvenori soft sweets are nutritious, bright in colour, soft taste, and sweet and sour taste also has heat-clearing solution
Effect of heat, is particularly suitable for summer edible.
Specific embodiment
It is further described with embodiment below, but the present invention is not limited to these embodiments.
Embodiment 1
Momordica grosvenori soft sweets, are made up of the raw material of following weight portion：65 parts of mangosteen powder, 31 parts of agar, 39 parts of maltose, sucrose
20 parts, 11.5 parts of milk powder, 9 parts of dry Chinese mesona herb, 10 parts of fructus cannabis, 11 parts of brush-cherry seed, 3 parts of pseudo-ginseng, 3 parts of evodia rutaecarpa, 10 parts of honey.
The preparation method of Momordica grosvenori soft sweets, comprises the following steps：1) will be used for preparing the Momordica grosvenori pomace after sweet glucoside with 5 times
(V/W) rinsing liquid soaks 20min, then rinses 20min, soaks and rinse temperature is 20 DEG C；Pomace centrifugation after rinsing is de-
Except rinsing liquid, then to moisture 5%, dried object is crushed to 80 mesh for heated under vacuum drying, then through low-temperature submicron powder
It is broken to particle diameter and is 10 microns, obtain mangosteen powder；2) will be dense with volume to dry Chinese mesona herb, fructus cannabis, brush-cherry seed, pseudo-ginseng and evodia rutaecarpa
Spend the alcohol-pickled 30min for 50%, taking-up is rinsed with water, be placed in the water of 3 times of weight before it soaks, be heated to 85 DEG C of extractions
3h, filters, and filtrate adds honey to stir evenly, prepared Chinese medicinal herbs plasm；3) agar is added in the water of 15 times of its weight, be heated to
85 DEG C while stirring, until dissolving, adds sucrose, is then heated to 100 DEG C and boils 15min, add mangosteen powder, medium-height grass
Medicine slurry, maltose and milk powder, continue to keep 93 DEG C of water temperature to boil 15min, the basic fondant cutting block forming obtaining after being cooled to room temperature,
Then 0.8h is dried under conditions of 50 DEG C, that is, Momordica grosvenori soft sweets are obtained.Step 1) in, rinsing liquid is Vc, citric acid concentration divides
Not Wei the Vc of 0.2wt%, 0.4wt%, citric acid mixed solution, vacuum when being dried is 0.08Mpa.
Embodiment 2
Momordica grosvenori soft sweets, are made up of the raw material of following weight portion：50 parts of mangosteen powder, 35 parts of agar, 30 parts of maltose, sucrose
25 parts, 5 parts of milk powder, 15 parts of dry Chinese mesona herb, 5 parts of fructus cannabis, 15 parts of brush-cherry seed, 1 part of pseudo-ginseng, 5 parts of evodia rutaecarpa, 5 parts of honey.
The preparation method of Momordica grosvenori soft sweets, comprises the following steps：1) 10 are used by being used for preparing the Momordica grosvenori pomace after sweet glucoside
The rinsing liquid of (V/W) soaks 30min again, then rinses 10min, soaks and rinse temperature is 30 DEG C；Pomace centrifugation after rinsing
Removing rinsing liquid, then to moisture 6%, dried object is crushed to 40 mesh for heated under vacuum drying, then through low temperature ultra micro
It is crushed to particle diameter and is 15 microns, obtain mangosteen powder；2) by dry Chinese mesona herb, fructus cannabis, brush-cherry seed, pseudo-ginseng and evodia rutaecarpa volume
Concentration is 60% alcohol-pickled 10min, and taking-up is rinsed with water, is placed in the water of 4 times of weight before it soaks, is heated to 90 DEG C and carries
Take 1h, filter, filtrate adds honey to stir evenly, prepared Chinese medicinal herbs plasm；3) agar is added in the water of 20 times of its weight, heating
To 90 DEG C while stirring, until dissolving, adds sucrose, is then heated to 95 DEG C and boils 20min, add mangosteen powder, medium-height grass
Medicine slurry, maltose and milk powder, continue to keep 95 DEG C of water temperature to boil 8min, the basic fondant cutting block forming obtaining after being cooled to room temperature,
Then 1h is dried under conditions of 53 DEG C, that is, Momordica grosvenori soft sweets are obtained.Step 1) in, rinsing liquid is Vc, citric acid concentration difference
Vc for 0.1wt%, 0.4wt%, citric acid mixed solution, vacuum when being dried is 0.085Mpa.
Embodiment 3
Momordica grosvenori soft sweets, are made up of the raw material of following weight portion：80 parts of mangosteen powder, 25 parts of agar, 50 parts of maltose, sucrose
15 parts, 15 parts of milk powder, 5 parts of dry Chinese mesona herb, 15 parts of fructus cannabis, 5 parts of brush-cherry seed, 5 parts of pseudo-ginseng, 1 part of evodia rutaecarpa, 15 parts of honey.
The preparation method of Momordica grosvenori soft sweets, comprises the following steps：1) 20 are used by being used for preparing the Momordica grosvenori pomace after sweet glucoside
The rinsing liquid of (V/W) soaks 10min again, then rinses 15min, soaks and rinse temperature is 40 DEG C；Pomace centrifugation after rinsing
Removing rinsing liquid, then to moisture 2%, dried object is crushed to 60 mesh for heated under vacuum drying, then through low temperature ultra micro
It is crushed to particle diameter and is 25 microns, obtain mangosteen powder；2) by dry Chinese mesona herb, fructus cannabis, brush-cherry seed, pseudo-ginseng and evodia rutaecarpa volume
Concentration is 30% alcohol-pickled 20min, and taking-up is rinsed with water, is placed in the water of 4 times of weight before it soaks, is heated to 80 DEG C and carries
Take 2h, filter, filtrate adds honey to stir evenly, prepared Chinese medicinal herbs plasm；3) agar is added in the water of 25 times of its weight, heating
To 80 DEG C while stirring, until dissolving, adds sucrose, is then heated to 98 DEG C and boils 25min, add mangosteen powder, medium-height grass
Medicine slurry, maltose and milk powder, continue to keep 90 DEG C of water temperature to boil 12min, the basic fondant cutting block forming obtaining after being cooled to room temperature,
Then 0.5h is dried under conditions of 55 DEG C, that is, Momordica grosvenori soft sweets are obtained.Step 1) in, rinsing liquid is Vc, citric acid concentration divides
Not Wei the Vc of 0.2wt%, 0.5wt%, citric acid mixed solution, vacuum when being dried is 0.065Mpa.
Toxicity test
Test drug is the Chinese medicinal herbs plasm in the embodiment of the present invention 1.Experimental animal is ICR kind small white mouse, body weight 20～22
Gram, male and female half and half, totally 40.Test method is, after fasting 15 hours, by 20 g kg to mice lavage 4 months, for a long time
Toxicity test result shows, small white mouse body weight, liver function, renal function, blood picture etc. and control group no significant difference, shows this medicine
Security is big, belongs to nontoxic rank or toxicity is minimum can ignore.
Claims (6)
1. a kind of Momordica grosvenori soft sweets are it is characterised in that be made up of the raw material of following weight portion：50～80 parts of mangosteen powder, agar
25～35 parts, 30～50 parts of maltose, 15～25 parts of sucrose, 5～15 parts of milk powder, 5～15 parts of dry Chinese mesona herb, 5～15 parts of fructus cannabis,
5～15 parts of brush-cherry seed, 1～5 part of pseudo-ginseng, 1～5 part of evodia rutaecarpa, 5～15 parts of honey.
2. Momordica grosvenori soft sweets according to claim 1 are it is characterised in that the weight portion of described raw material is：Mangosteen powder 60
～70 parts, 28～32 parts of agar, 35～45 parts of maltose, 18～22 parts of sucrose, 8～13 parts of milk powder, 8～13 parts of dry Chinese mesona herb, fire
8～12 parts of numb benevolence, 8～12 parts of brush-cherry seed, 2～4 parts of pseudo-ginseng, 2～4 parts of evodia rutaecarpa, 8～12 parts of honey.
3. Momordica grosvenori soft sweets according to claim 1 are it is characterised in that the weight portion of described raw material is：Mangosteen powder 65
Part, 31 parts of agar, 39 parts of maltose, 20 parts of sucrose, 11.5 parts of milk powder, 9 parts of dry Chinese mesona herb, 10 parts of fructus cannabis, 11 parts of brush-cherry seed, three
73 parts, 3 parts of evodia rutaecarpa, 10 parts of honey.
4. the preparation method of the Momordica grosvenori soft sweets any one of claims 1 to 3 is it is characterised in that comprise the following steps：
1) will be used for preparing rinsing liquid immersion 10～30min with 5～20 times (V/W) for the Momordica grosvenori pomace after sweet glucoside, then float
Wash 10～20min, soak and rinse temperature is 20～40 DEG C；Pomace centrifugation removing rinsing liquid after rinsing, then vacuum condition
To moisture 1%～6%, dried object is crushed to 40～80 mesh to lower heat drying, then is broken to particle diameter for 10 through low-temperature submicron powder
～25 microns, obtain mangosteen powder；
2) be 30%～60% by dry Chinese mesona herb, fructus cannabis, brush-cherry seed, pseudo-ginseng and evodia rutaecarpa volumetric concentration alcohol-pickled 10
～30min, taking-up is rinsed with water, is placed in the water of 3～5 times of weight before it soaks, and is heated to 80～90 DEG C of extraction 1～3h, mistake
Filter, filtrate adds honey to stir evenly, prepared Chinese medicinal herbs plasm；
3) agar is added in the water of 15～25 times of its weight, be heated to 80～90 DEG C and stir until dissolving, then plus
Enter sucrose, be then heated to 95～100 DEG C and boil 15～25min, add mangosteen powder, Chinese medicinal herbs plasm, maltose and milk powder, continue
Continuation of insurance is held 90～95 DEG C of water temperature and is boiled 8～15min, the basic fondant cutting block forming obtaining after being cooled to room temperature, then 50～
0.5～1h is dried under conditions of 55 DEG C, that is, Momordica grosvenori soft sweets are obtained.
5. preparation method according to claim 4 it is characterised in that：Step 1) in, described rinsing liquid is Vc, citric acid
Concentration is respectively 0.1～0.3wt%, the Vc of 0.3～0.5wt%, citric acid mixed solution.
6. preparation method according to claim 4 it is characterised in that：Step 1) in, described vacuum when being dried is
0.065～0.085Mpa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762181.0A CN106387254A (en) | 2016-08-30 | 2016-08-30 | Siraitia grosvenorii soft sweets and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610762181.0A CN106387254A (en) | 2016-08-30 | 2016-08-30 | Siraitia grosvenorii soft sweets and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106387254A true CN106387254A (en) | 2017-02-15 |
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|---|---|---|---|
| CN201610762181.0A Pending CN106387254A (en) | 2016-08-30 | 2016-08-30 | Siraitia grosvenorii soft sweets and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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