CN106615534A - Peanut candy with aloe - Google Patents
Peanut candy with aloe Download PDFInfo
- Publication number
- CN106615534A CN106615534A CN201610888577.XA CN201610888577A CN106615534A CN 106615534 A CN106615534 A CN 106615534A CN 201610888577 A CN201610888577 A CN 201610888577A CN 106615534 A CN106615534 A CN 106615534A
- Authority
- CN
- China
- Prior art keywords
- parts
- aloe
- peanut
- extract
- nutrient solution
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001116389 Aloe Species 0.000 title claims abstract description 68
- 235000011399 aloe vera Nutrition 0.000 title claims abstract description 68
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 53
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 53
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 53
- 235000020232 peanut Nutrition 0.000 title claims abstract description 53
- 235000009508 confectionery Nutrition 0.000 title abstract description 11
- 241001553178 Arachis glabrata Species 0.000 title 1
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 52
- 235000015097 nutrients Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- 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 12
- 239000006071 cream Substances 0.000 claims abstract description 12
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 11
- 239000000243 solution Substances 0.000 claims description 30
- 238000000034 method Methods 0.000 claims description 10
- 239000011259 mixed solution Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 240000003768 Solanum lycopersicum Species 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 6
- 230000000366 juvenile effect Effects 0.000 claims description 6
- 244000153885 Appio Species 0.000 claims description 5
- 235000010591 Appio Nutrition 0.000 claims description 5
- 240000003433 Miscanthus floridulus Species 0.000 claims description 5
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 5
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 5
- 241000208688 Eucommia Species 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000001816 cooling Methods 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 239000003760 tallow Substances 0.000 claims 1
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 229940069521 aloe extract Drugs 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 5
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 description 5
- 229910052622 kaolinite Inorganic materials 0.000 description 5
- 235000014676 Phragmites communis Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 229940111793 eggplant extract Drugs 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- AFHJQYHRLPMKHU-XXWVOBANSA-N Aloin Natural products O=C1c2c(O)cc(CO)cc2[C@H]([C@H]2[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O2)c2c1c(O)ccc2 AFHJQYHRLPMKHU-XXWVOBANSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- CPUHNROBVJNNPW-UHFFFAOYSA-N aloin A Natural products OC1C(O)C(O)C(CO)OC1OC1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 CPUHNROBVJNNPW-UHFFFAOYSA-N 0.000 description 1
- AFHJQYHRLPMKHU-WEZNYRQKSA-N aloin B Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@H]1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-WEZNYRQKSA-N 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
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- AFHJQYHRLPMKHU-UHFFFAOYSA-N isobarbaloin Natural products OC1C(O)C(O)C(CO)OC1C1C2=CC(CO)=CC(O)=C2C(=O)C2=C(O)C=CC=C21 AFHJQYHRLPMKHU-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 239000000203 mixture Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003440 toxic substance 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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
Abstract
The invention discloses peanut candy with aloe, made from, by weight, 100-120 parts of white sugar, 80-100 parts of peanut, 10-20 parts of cream, 20-25 parts of aloe powder, 5-8 part of aloe extract, 4-6 parts of apple extract, 4-7 parts of tomato extract, 10-15 parts of a nutrient solution, and 40-50 parts of water. By adding the aloe powder and aloe extract to make the peanut candy, nutrients of aloe are retained fully in the peanut candy, and high nutritional value is given to the peanut candy. The apple extract and tomato extract impart unique aroma to the peanut candy, and the taste and flavor of the peanut candy are improved. The nutrient solution enables the peanut candy to preserve health and to be functional in improving human immunity, improving appetite and the like.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of aloe peanut brittle.
Background technology
Peanut brittle is a kind of ancient Han nationality's snack, using clean shelled peanut, sucrose, and liquid glucose,（I.e. chemical maltosemalt sugar
Sugar）Make.Peanut brittle is fragrant and sweet crisp, inexpensive, is one of food that consumers in general extremely like.Summer climate humidity is vexed
Heat, sugar is easily sent out sand adhesion or is gone mouldy, and should not produce more.Presently commercially available common peanut sugar is nondigestible, overeats and has stomachache, morning
The symptoms such as full, belch, poor appetite, and the nutritive value of peanut brittle is not high.Aloe has the function of purging intense heat, removing toxic substances, stagnation resolvation,
Aloe contains 75 kinds of elements, almost fits like a glove with human body cell desired substance, there is obvious health value, by the flourish title of people
For " magical plant ", " first-aid kit for domestic use ".
The content of the invention
In order to solve the above problems, the present invention provides a kind of aloe peanut brittle.
The present invention is achieved by the following technical solutions.
A kind of aloe peanut brittle, is made up of the component of following weight portion：White sugar 100-120 parts, peanut 80-100 parts, cream
10-20 parts, aloe powder 20-25 parts, extract solution from aloe 5-8 parts, apple extract 4-6 parts, tomato extract 4-7 parts, nutrient solution
10-15 parts, water 40-50 parts, wherein nutrient solution is made up of the component of following weight portion：Radix cynanchi bungei 10-15 parts, kaolinite 8-10
Part, tsaoko 11-14 parts, omei mountain bamboo juvenile leaf 6-8 parts, sawgrass root 9-11 parts, bark of eucommia 7-10 part, high mountain celery root 4-6 parts；
A kind of aloe peanut brittle, is made up of following methods：By white sugar water dissolves, cream, continuous heating is added to boil after boiling
20-30min, stirs when enduring, until temperature lowers, add peanut, aloe powder, extract solution from aloe, apple extract, kind
Eggplant extract, nutrient solution, persistently stir when temperature is down to 70-75 degree Celsius, the peanut brittle of liquid are poured on cold on chopping board
But it is molded, is finally cut into the shape of rule.
Above-mentioned aloe powder is obtained using following methods：
（1）Choose fresh aloe to clean, be then placed in soaking 1-2 hours in mixed solution, wherein mixed solution is by following heavy
The component of amount part is made;Sodium hydrogensulfite 10-12 parts, sodium glutamate 15-18 parts, sodium citrate 16-19 parts, water 70-80 parts；
Aloe can effectively ensure not lacking for its nutrient content after this soak immersion in the step of drying；
（2）Aloe after immersion is cleaned, baking 10-12 hours in 40-50 DEG C of baking oven is put into so as to which water content is 5.0-
6.0%, then aloe was crushed into 150-180 mesh.
Beneficial effect:The present invention adds aloe powder and extract solution from aloe in the manufacturing process of peanut brittle, makes
The nutrient content in aloe is fully retained in peanut brittle, has made peanut brittle that there is high nutritive value.Apple extract and kind
Eggplant extract, can cause peanut brittle to have unique fragrance, lift the mouthfeel and taste of peanut brittle.Nutrient solution causes peanut brittle
Effect with health care, can cause peanut brittle to have and improve body immunity, lift the functions such as appetite.Wherein, in nutrient solution
After kaolinite active ingredient is contacted with cream, buttered milk fragrance can be increased；It is effective contained by tsaoko, omei mountain bamboo juvenile leaf in nutrient solution
After composition is combined, by being easily absorbed by the body that aloin contained in aloe becomes, and reduction blood sugar and prevention can be made it have
The function of flu.
Specific embodiment
Embodiment 1
A kind of aloe peanut brittle, is made up of the component of following weight portion：100 parts of white sugar, 80 parts of peanut, 10 parts of cream, aloe powder
20 parts, 5 parts of extract solution from aloe, 4 parts of apple extract, 4 parts of tomato extract, 10 parts of nutrient solution, 40 parts of water, wherein nutrient solution by
The component of following weight portion is made：10 parts of radix cynanchi bungei, 8 parts of kaolinite, 11 parts of tsaoko, 6 parts of omei mountain bamboo juvenile leaf, 9 parts of sawgrass root, the bark of eucommia
7 parts, 4 parts of high mountain celery root；
A kind of aloe peanut brittle, is made up of following methods：By white sugar water dissolves, cream, continuous heating is added to boil after boiling
20min, stirs when enduring, and until temperature lowers, adds peanut, aloe powder, extract solution from aloe, apple extract, tomato
Extract, nutrient solution, persistently stir when temperature is down to 70 degrees Celsius, the peanut brittle of liquid is poured on chopping board and is cooled to
Type, is finally cut into the shape of rule.
Above-mentioned aloe powder is obtained using following methods：
（1）Choose fresh aloe to clean, be then placed in being soaked 1 hour in mixed solution, wherein mixed solution is by following weight
The component of part is made;10 parts of sodium hydrogensulfite, 15 parts of sodium glutamate, 16 parts of sodium citrate, 70 parts of water；
（2）Aloe after immersion is cleaned, is put in 40 DEG C of baking oven and is dried 10 hours so as to which water content is 5.0%, then by reed
150 mesh were crushed in luxuriant growth.
Obtained aloe peanut brittle in the present embodiment, surface is smooth, and hardness is moderate, there is the aloe fragrance that one is pure and fresh.
Embodiment 2
A kind of aloe peanut brittle, is made up of the component of following weight portion：110 parts of white sugar, 90 parts of peanut, 15 parts of cream, aloe powder
22 parts, 7 parts of extract solution from aloe, 5 parts of apple extract, 6 parts of tomato extract, 13 parts of nutrient solution, 45 parts of water, wherein nutrient solution by
The component of following weight portion is made：13 parts of radix cynanchi bungei, 9 parts of kaolinite, 13 parts of tsaoko, 7 parts of omei mountain bamboo juvenile leaf, 10 parts of sawgrass root, Du
Secondary 9 parts, 5 parts of high mountain celery root；
A kind of aloe peanut brittle, is made up of following methods：By white sugar water dissolves, cream, continuous heating is added to boil after boiling
25min, stirs when enduring, and until temperature lowers, adds peanut, aloe powder, extract solution from aloe, apple extract, tomato
Extract, nutrient solution, persistently stir when temperature is down to 72 degrees Celsius, the peanut brittle of liquid is poured on chopping board and is cooled to
Type, is finally cut into the shape of rule.
Above-mentioned aloe powder is obtained using following methods：
（1）Choose fresh aloe to clean, be then placed in being soaked 1 hour in mixed solution, wherein mixed solution is by following weight
The component of part is made;11 parts of sodium hydrogensulfite, 16 parts of sodium glutamate, 18 parts of sodium citrate, 75 parts of water；
（2）Aloe after immersion is cleaned, is put in 45 DEG C of baking oven and is dried 11 hours so as to which water content is 5.5%, then by reed
170 mesh were crushed in luxuriant growth.
Obtained aloe peanut brittle in the present embodiment, aloe taste is strong, and sugariness is moderate, and candy is crisp, and chewiness is appropriate.
Embodiment 3
A kind of aloe peanut brittle, is made up of the component of following weight portion：120 parts of white sugar, 100 parts of peanut, 20 parts of cream, aloe powder
25 parts, 8 parts of extract solution from aloe, 6 parts of apple extract, 7 parts of tomato extract, 15 parts of nutrient solution, 50 parts of water, wherein nutrient solution by
The component of following weight portion is made：15 parts of radix cynanchi bungei, 10 parts of kaolinite, 14 parts of tsaoko, 8 parts of omei mountain bamboo juvenile leaf, 11 parts of sawgrass root, Du
Secondary 10 parts, 6 parts of high mountain celery root；
A kind of aloe peanut brittle, is made up of following methods：By white sugar water dissolves, cream, continuous heating is added to boil after boiling
30min, stirs when enduring, and until temperature lowers, adds peanut, aloe powder, extract solution from aloe, apple extract, tomato
Extract, nutrient solution, persistently stir when temperature is down to 75 degrees Celsius, the peanut brittle of liquid is poured on chopping board and is cooled to
Type, is finally cut into the shape of rule.
Above-mentioned aloe powder is obtained using following methods：
（1）Choose fresh aloe to clean, be then placed in being soaked 2 hours in mixed solution, wherein mixed solution is by following weight
The component of part is made;12 parts of sodium hydrogensulfite, 18 parts of sodium glutamate, 19 parts of sodium citrate, 80 parts of water；
（2）Aloe after immersion is cleaned, is put in 50 DEG C of baking oven and is dried 12 hours so as to which water content is 6.0%, then by reed
180 mesh were crushed in luxuriant growth.
Aloe peanut brittle obtained in the present embodiment, naked sugared surface is uniformly distributed without miscellaneous sugar, the peanut in candy, and sugariness is fitted
Preferably, taste is pure and fresh tasty and refreshing.
Claims (3)
1. a kind of aloe peanut brittle, it is characterised in that be made up of the component of following weight portion：White sugar 100-120 parts, peanut 80-
100 parts, cream 10-20 parts, aloe powder 20-25 parts, extract solution from aloe 5-8 parts, apple extract 4-6 parts, tomato extract 4-7
Part, nutrient solution 10-15 parts, water 40-50 parts, wherein nutrient solution is made up of the component of following weight portion：It is radix cynanchi bungei 10-15 parts, white
Mountain tallow 8-10 parts, tsaoko 11-14 parts, omei mountain bamboo juvenile leaf 6-8 parts, sawgrass root 9-11 parts, bark of eucommia 7-10 part, high mountain celery root 4-6 parts.
2. according to a kind of aloe peanut brittle described in claim 1, it is characterised in that be made up of following methods：White sugar is used
Water dissolves, add cream, continuous heating to boil 20-30min after boiling, stir when enduring, and until temperature lowers, add flower
Life, aloe powder, extract solution from aloe, apple extract, tomato extract, nutrient solution, persistently stir and are down to 70-75 until temperature and take the photograph
When family name spends, the peanut brittle of liquid is poured on into cooling shaping on chopping board, is finally cut into the shape of rule.
3. according to a kind of aloe peanut brittle described in claim 1, it is characterised in that aloe powder is obtained using following methods：
Choose fresh aloe to clean, be then placed in soaking 1-2 hours in mixed solution, wherein mixed solution is by following weight portion
Component make;Sodium hydrogensulfite 10-12 parts, sodium glutamate 15-18 parts, sodium citrate 16-19 parts, water 70-80 parts；
Aloe after immersion is cleaned, baking 10-12 hours in 40-50 DEG C of baking oven is put into so as to which water content is 5.0-6.0%, so
Afterwards aloe was crushed into 150-180 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888577.XA CN106615534A (en) | 2016-10-12 | 2016-10-12 | Peanut candy with aloe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610888577.XA CN106615534A (en) | 2016-10-12 | 2016-10-12 | Peanut candy with aloe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615534A true CN106615534A (en) | 2017-05-10 |
Family
ID=58856427
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610888577.XA Pending CN106615534A (en) | 2016-10-12 | 2016-10-12 | Peanut candy with aloe |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615534A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712248A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of nourishing the stomach peanut brittle and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621751A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Black tea-almond crispy sugar |
| CN104304619A (en) * | 2014-10-22 | 2015-01-28 | 肥东县花生原种场 | Heat clearing and liver tonifying peanut candy and preparation method thereof |
| CN104605116A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Peanut-flavored high-calcium soft candy and preparation method thereof |
-
2016
- 2016-10-12 CN CN201610888577.XA patent/CN106615534A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103621751A (en) * | 2013-10-31 | 2014-03-12 | 五河童师傅食品有限公司 | Black tea-almond crispy sugar |
| CN104304619A (en) * | 2014-10-22 | 2015-01-28 | 肥东县花生原种场 | Heat clearing and liver tonifying peanut candy and preparation method thereof |
| CN104605116A (en) * | 2015-01-26 | 2015-05-13 | 岳洪伟 | Peanut-flavored high-calcium soft candy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周会玲等: "芦荟凝胶软糖的研制", 《保鲜与加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712248A (en) * | 2017-11-27 | 2018-02-23 | 茂名市家家食品有限公司 | A kind of nourishing the stomach peanut brittle and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103349235B (en) | A kind of pungent promoting blood circulation and removing blood stasis facilitates bamboo shoots and preparation method thereof | |
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN102349669A (en) | Making method of instant fresh sea cucumber | |
| CN105995578A (en) | Preparation method of braised pork | |
| CN107397168A (en) | A kind of pickling process of Jerusalem artichoke | |
| CN104095139A (en) | Manufacturing method for Jerusalem artichoke health-care preserved fruits | |
| KR101226894B1 (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN103461634A (en) | Preparation method of pleurotus eryngii snow cake | |
| CN102334582A (en) | Preparation method of fig confect | |
| KR101840678B1 (en) | Manufacturing process of instant fish using raw fish and instant fish thereof | |
| KR20040048657A (en) | Manufacture method for crab preserved in soy sauce | |
| KR100632987B1 (en) | Dried fermented soy bean having chocolate and manufacturing method thereof | |
| CN106615534A (en) | Peanut candy with aloe | |
| CN106722389A (en) | Exempt to boil the preparation method of instant unsalted dried sea cucumbers | |
| CN106072198A (en) | A kind of processing method of altar bubble blood sugar lowering Bulbus Allii | |
| CN109875007A (en) | A kind of processing technology of salt-free salt dish | |
| CN102293388A (en) | Technology for processing flavored fermented soybean pickled vegetable | |
| CN104982627B (en) | The production method of middle sugar pear preserved fruit | |
| CN103815440A (en) | Jelly-like canned sea cucumbers and preparation method thereof | |
| KR101392187B1 (en) | Ice wainut, and manufacture method of that | |
| CN107319046A (en) | A kind of preparation method of honey oolong tea | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| KR101877710B1 (en) | Manufacturing method of wild cultivated ginseng processed food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
|
| RJ01 | Rejection of invention patent application after publication |