CN106615558A - Red yeast rice health sweet and preparation method thereof - Google Patents
Red yeast rice health sweet and preparation method thereof Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 30
- 235000020357 syrup Nutrition 0.000 claims abstract description 30
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 20
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 20
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
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- 239000008103 glucose Substances 0.000 claims abstract description 15
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- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 241000723353 Chrysanthemum Species 0.000 claims 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract description 13
- 239000003205 fragrance Substances 0.000 abstract description 4
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- 230000001737 promoting effect Effects 0.000 abstract description 3
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- 239000000600 sorbitol Substances 0.000 abstract 1
- PCZOHLXUXFIOCF-UHFFFAOYSA-N Monacolin X Natural products C12C(OC(=O)C(C)CC)CC(C)C=C2C=CC(C)C1CCC1CC(O)CC(=O)O1 PCZOHLXUXFIOCF-UHFFFAOYSA-N 0.000 description 7
- PCZOHLXUXFIOCF-BXMDZJJMSA-N lovastatin Chemical compound C([C@H]1[C@@H](C)C=CC2=C[C@H](C)C[C@@H]([C@H]12)OC(=O)[C@@H](C)CC)C[C@@H]1C[C@@H](O)CC(=O)O1 PCZOHLXUXFIOCF-BXMDZJJMSA-N 0.000 description 7
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- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
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- 206010039966 Senile dementia Diseases 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
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- 229940124277 aminobutyric acid Drugs 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
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- 230000005089 fruit drop Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- -1 monascorubin Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
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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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a red yeast rice health sweet and a preparation method thereof. The red yeast rice health sweet is prepared from the following components in parts by weight: 30-40 parts of white granulated sugar, 20-30 parts of red yeast rice, 5-10 parts of fructus rubi, 5-10 parts of rhizoma polygonati, 5-8 parts of barley, 5-10 parts of motherwort herb, 5-10 parts of sweet osmanthus, 3-5 parts of chrysanthemum, 20-30 parts of glucose syrup and 10-20 parts of sorbitol. According to the red yeast rice health sweet, all the components are mutually promotional and compatible and interact with each other; through the fragrance of the sweet osmanthus, the red yeast rice health sweet is relatively refreshing; the requirements of people on the sweets can be fully met.
Description
Technical field
The present invention relates to a kind of processing method of candy foods, more particularly to a kind of health red rice candy and its preparation side
Method.
Background technology
Candy is the snacks of Jing often to eat in people's daily life, and its species is various, constantly weeds out the old and bring forth the new, except more typical
Fruit drops, outside toffee, cotton candy, sugar of some addition Chinese herbal medicines are also increasingly liked by everybody, can rise such as peppermint candy
To throat moistening function.At present, most candy function is relatively simple, it is difficult to meet the demand of people.
Red yeast rice is also referred to as " red bent ", and the product of medicinal and edible double effects is considered to have always.Red yeast rice is applied
The earliest record that there is very long history, red yeast rice cooking food in China sees five generation Tao Gus《Qingyilu》, " there is the red sheep of gift, its
Method is cooked meat with red yeast rice, and tight volume, Shi Zhen gos deep into wine bone and salts down, is cut such as the thin coat of paper, be into ", be also that monascorubin is applied to food side
The earliest record in face.Ming Dynasty's Li Shizhen exists《Compendium of Materia Medica》In describe application of the red yeast rice in traditional Chinese medicine：" red yeast rice is cured mainly and helped digestion
Dysentery, lower water paddy are controlled in promoting blood circulation, spleen and stomach dry.Wine brewing, blood-breaking row medicine gesture is controlled to beat and flutters hurt ".Modern scientific research account
Bright, Monascus can produce various secondary metabolites, mainly monascorubin, Monacolin K；Monacolin K in red yeast rice
There are two kinds of existence forms, be respectively acid and lactone formula, wherein actual really play suppression HMG-CoA reductase effect in human body
Be acid structure Monacolin K.And take so that after the fat-reducing medicament of lactone formula Lovastatin, people knows from experience a kind of carboxylic of generation
Base ester enzyme, is hydrolyzed into acid type Lovastatin, and recur effect for reducing fat, and this process can cause human liver kidney burden, right
Groups of people have ill-effect, and acid Monacolin K extremely unstables, are easily affected to be converted into lactone formula by external condition
Monacolin K.In addition ergosterol, gucosamine, γ～aminobutyric acid (GABA), unsaturated fat are also contained in red yeast rice
The several physiological active substances such as acid, Monascus polysaccharides, flavones.Exactly these physiological activators impart red yeast rice have reducing blood lipid,
The multi-efficiencies such as hypotensive, anti-oxidant, antibacterial, antifatigue, softening blood vessel, prevention senile dementia, and make it have very high
Commercial value.Therefore, by the content of an active ingredient during fast and effectively method is to increase Red Yeast Rice P.E, become in recent years
Carry out the research emphasis of Red Yeast Rice P.E industry
The content of the invention
The invention provides a kind of health red rice candy and preparation method thereof, is convenient for people to carry edible, its preparation technology
Simply.This candy prepared not only has played regulation endocrine, anti-aging, the anti-fatigue effect of red yeast rice, and combines
Motherwort and chrysanthemum so as to which nutritive value more enriches, in addition the fragrance of sweet osmanthus cause red yeast rice candy more tasty and more refreshing, fully meet
Demands of the people to candy.
For achieving the above object, the present invention provides following technical scheme：
A kind of health red rice candy, by following components by weight：
White granulated sugar 30-40 parts, red yeast rice 20-30 parts, raspberry 5-10 parts, sealwort 5-10 parts, barley 5-8 parts, motherwort 5-
10 parts, sweet osmanthus 5-10 parts, chrysanthemum 3-5 parts, glucose syrup 20-30 parts, D-sorbite 10-20 parts.
Further, by following components by weight：
30 parts of white granulated sugar, 30 parts of red yeast rice, 5 parts of raspberry, 5 parts of sealwort, 5 parts of barley, 8 parts of motherwort, 8 parts of sweet osmanthus, chrysanthemum 4
Part, 25 parts of glucose syrup, 15 parts of D-sorbite.
Further：By following components by weight：
40 parts of white granulated sugar, 20 parts of red yeast rice, 10 parts of raspberry, 10 parts of sealwort, 8 parts of barley, 10 parts of motherwort, 10 parts of sweet osmanthus,
5 parts of chrysanthemum, 30 parts of glucose syrup, 20 parts of D-sorbite.
The preparation method of health red rice candy of the present invention, it is characterised in that：Comprise the following steps that：
(1) each component in composition being weighed according to quantity, Hongqu powder (red colouring agent) being added water thawing, red yeast rice solution is obtained；
(2) after by raspberry, sealwort, barley, motherwort, sweet osmanthus, chrysanthemum cleaning only, drying is crushed, and crosses 80-100 mesh
Sieve, obtains mixed powder standby；
(3) white granulated sugar and D-sorbite are substantially dissolved in the solution of red yeast rice, then add the mixed powder in step (2)
Enter, stir；
(4) after white granulated sugar and D-sorbite are completely dissolved, filter, add glucose syrup, temperature to be maintained at 120-140 DEG C
Between, and be stirred continuously, syrup concentration is observed in whipping process, when syrup concentration is 85-95%, temperature is reduced to
70-80 DEG C, continue stirring and boil, boil syrup concentration for 94-98%；Stopping is boiled；
(5) massecuite is cooled into 50-60 DEG C, is put into die for molding, packed, obtain finished product.
Motherwort then has liver-benefiting kidney-nourishing, and beneficial essence fills out marrow, promoting blood circulation and removing blood stasis, alleviates stomachache, and regulating menstruation, hemostasis, the work(such as relax bowel
Effect.Sweet osmanthus：It is pungent, temperature.Indication：The broken knot of cold dispelling, preventing phlegm from forming and stopping coughing.For having a toothache, cough and phlegm, Amenorrhea stomachache.Each group split-phase
Raw mutual reinforcement between, interacts, and the fragrance of sweet osmanthus causes red yeast rice candy more tasty and more refreshing, fully meets demand of the people to candy.
It is an advantage of the invention that being prepared for a kind of candy, it is convenient for people to carry edible, its preparation process is simple.Prepare
This candy has not only played regulation endocrine, anti-aging, the anti-fatigue effect of red yeast rice, and with reference to motherwort and chrysanthemum,
Its nutritive value is more enriched, in addition the fragrance of sweet osmanthus causes red yeast rice candy more tasty and more refreshing, fully meet people to candy
Demand.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment one：
A kind of health red rice candy, by following components by weight：
30 parts of white granulated sugar, 30 parts of red yeast rice, 5 parts of raspberry, 5 parts of sealwort, 5 parts of barley, 8 parts of motherwort, 8 parts of sweet osmanthus, chrysanthemum 4
Part, 25 parts of glucose syrup, 15 parts of D-sorbite.
Preparation method is as follows：
(1) each component in composition being weighed according to quantity, Hongqu powder (red colouring agent) being added water thawing, red yeast rice solution is obtained；
(2) after by raspberry, sealwort part, barley, motherwort, sweet osmanthus, chrysanthemum cleaning only, drying is crushed, and crosses 80-100 mesh
Sieve, obtains mixed powder standby；
(3) white granulated sugar and D-sorbite are substantially dissolved in the solution of red yeast rice, then add the mixed powder in step (2)
Enter, stir；
(4) after white granulated sugar and D-sorbite are completely dissolved, filter, add glucose syrup, temperature be maintained at 120 DEG C it
Between, and be stirred continuously, syrup concentration is observed in whipping process, when syrup concentration is 85%, temperature is reduced into 70 DEG C, after
Continuous stirring is boiled, and boils syrup concentration for 94%；Stopping is boiled；
(5) massecuite is cooled into 50 DEG C, is put into die for molding, packed, obtain finished product.
Embodiment two：
A kind of health red rice candy, by following components by weight：
40 parts of white granulated sugar, 20 parts of red yeast rice, 10 parts of raspberry, 10 parts of sealwort, 8 parts of barley, 10 parts of motherwort, 10 parts of sweet osmanthus,
5 parts of chrysanthemum, 30 parts of glucose syrup, 20 parts of D-sorbite.
Preparation method is as follows：
(1) each component in composition being weighed according to quantity, Hongqu powder (red colouring agent) being added water thawing, red yeast rice solution is obtained；
(2) after by raspberry, sealwort part, barley, motherwort, sweet osmanthus, chrysanthemum cleaning only, drying is crushed, and crosses 80-100 mesh
Sieve, obtains mixed powder standby；
(3) white granulated sugar and D-sorbite are substantially dissolved in the solution of red yeast rice, then add the mixed powder in step (2)
Enter, stir；
(4) after white granulated sugar and D-sorbite are completely dissolved, filter, add glucose syrup, temperature be maintained at 120 DEG C it
Between, and be stirred continuously, syrup concentration is observed in whipping process, when syrup concentration is 85%, temperature is reduced into 70 DEG C, after
Continuous stirring is boiled, and boils syrup concentration for 94%；Stopping is boiled；
(5) massecuite is cooled into 50 DEG C, is put into die for molding, packed, obtain finished product.
Embodiment three：
A kind of health red rice candy, by following components by weight：
40 parts of white granulated sugar, 25 parts of red yeast rice, 8 parts of raspberry, 10 parts of sealwort, 8 parts of barley, 10 parts of motherwort, 10 parts of sweet osmanthus, chrysanthemum
Spend 5 parts, 30 parts of glucose syrup, 20 parts of D-sorbite.
Preparation method is as follows：
(1) each component in composition being weighed according to quantity, Hongqu powder (red colouring agent) being added water thawing, red yeast rice solution is obtained；
(2) after by raspberry, sealwort part, barley, motherwort, sweet osmanthus, chrysanthemum cleaning only, drying is crushed, and crosses 80-100 mesh
Sieve, obtains mixed powder standby；
(3) white granulated sugar and D-sorbite are substantially dissolved in the solution of red yeast rice, then add the mixed powder in step (2)
Enter, stir；
(4) after white granulated sugar and D-sorbite are completely dissolved, filter, add glucose syrup, temperature be maintained at 120 DEG C it
Between, and be stirred continuously, syrup concentration is observed in whipping process, when syrup concentration is 85%, temperature is reduced into 70 DEG C, after
Continuous stirring is boiled, and boils syrup concentration for 94%；Stopping is boiled；
(5) massecuite is cooled into 50 DEG C, is put into die for molding, packed, obtain finished product.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity those skilled in the art should
Using specification as an entirety, the technical scheme in each embodiment can also Jing it is appropriately combined, form those skilled in the art
Understandable other embodiment.
Claims (4)
1. a kind of health red rice candy, it is characterised in that：By following components by weight：
White granulated sugar 30-40 parts, red yeast rice 20-30 parts, raspberry 5-10 parts, sealwort 5-10 parts, barley 5-8 parts, motherwort 5-10 parts,
Sweet osmanthus 5-10 parts, chrysanthemum 3-5 parts, glucose syrup 20-30 parts, D-sorbite 10-20 parts.
2. health red rice candy according to claim 1, it is characterised in that：By following components by weight：
30 parts of white granulated sugar, 30 parts of red yeast rice, 5 parts of raspberry, 5 parts of sealwort, 5 parts of barley, 8 parts of motherwort, 8 parts of sweet osmanthus, 4 parts of chrysanthemum,
25 parts of glucose syrup, 15 parts of D-sorbite.
3. health red rice candy according to claim 1, it is characterised in that：By following components by weight：
40 parts of white granulated sugar, 20 parts of red yeast rice, 10 parts of raspberry, 10 parts of sealwort, 8 parts of barley, 10 parts of motherwort, 10 parts of sweet osmanthus, chrysanthemum 5
Part, 30 parts of glucose syrup, 20 parts of D-sorbite.
4. a kind of preparation method of the health red rice candy as described in claim 1-3 is arbitrary, it is characterised in that：Concrete steps are such as
Under：
(1) each component in composition being weighed according to quantity, Hongqu powder (red colouring agent) being added water thawing, red yeast rice solution is obtained；
(2) after by raspberry, sealwort, barley, motherwort, sweet osmanthus, chrysanthemum cleaning only, drying is crushed, and crosses 80-100 mesh sieves, is obtained
Mixed powder is standby；
(3) white granulated sugar and D-sorbite are substantially dissolved in the solution of red yeast rice, then add the mixed powder in step (2),
Stir；
(4) after white granulated sugar and D-sorbite are completely dissolved, filter, add glucose syrup, temperature be maintained at 120-140 DEG C it
Between, and be stirred continuously, syrup concentration is observed in whipping process, when syrup concentration is 85-95%, temperature is reduced into 70-
80 DEG C, continue stirring and boil, boil syrup concentration for 94-98%；Stopping is boiled；
(5) massecuite is cooled into 50-60 DEG C, is put into die for molding, packed, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611165056.8A CN106615558A (en) | 2016-12-16 | 2016-12-16 | Red yeast rice health sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232382A (en) * | 2017-06-14 | 2017-10-10 | 福建农林大学 | Sandwich soft sweets with health-care efficacy and preparation method thereof |
| CN107712245A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of low sugar health care candy and preparation method thereof |
| CN110384168A (en) * | 2018-04-19 | 2019-10-29 | 西藏新力成医药科技有限公司 | A kind of pressed candy and application thereof improving phlegm-dampness constitution |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104904980A (en) * | 2015-05-20 | 2015-09-16 | 青岛博恩高科生物技术有限公司 | Maca health-care candy and preparation method thereof |
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| CN104904980A (en) * | 2015-05-20 | 2015-09-16 | 青岛博恩高科生物技术有限公司 | Maca health-care candy and preparation method thereof |
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| 南朝君编著: "《食疗营养与烹调》", 31 January 2014 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232382A (en) * | 2017-06-14 | 2017-10-10 | 福建农林大学 | Sandwich soft sweets with health-care efficacy and preparation method thereof |
| CN107712245A (en) * | 2017-11-22 | 2018-02-23 | 东莞亿智食品有限公司 | A kind of low sugar health care candy and preparation method thereof |
| CN110384168A (en) * | 2018-04-19 | 2019-10-29 | 西藏新力成医药科技有限公司 | A kind of pressed candy and application thereof improving phlegm-dampness constitution |
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