CN106615563A - Handmade candy and production method thereof - Google Patents
Handmade candy and production method thereof Download PDFInfo
- Publication number
- CN106615563A CN106615563A CN201611198028.6A CN201611198028A CN106615563A CN 106615563 A CN106615563 A CN 106615563A CN 201611198028 A CN201611198028 A CN 201611198028A CN 106615563 A CN106615563 A CN 106615563A
- Authority
- CN
- China
- Prior art keywords
- juice
- parts
- maltose
- soya
- bean milk
- 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
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 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 abstract description 32
- 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 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 25
- 239000008267 milk Substances 0.000 claims abstract description 25
- 210000004080 milk Anatomy 0.000 claims abstract description 25
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 24
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 23
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 21
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 16
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 16
- 241000220317 Rosa Species 0.000 claims abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 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 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 239000006188 syrup Substances 0.000 claims description 25
- 235000020357 syrup Nutrition 0.000 claims description 25
- 238000002156 mixing Methods 0.000 claims description 12
- 239000005720 sucrose Substances 0.000 claims description 12
- 241000352057 Solanum vernei Species 0.000 claims description 10
- 235000004976 Solanum vernei Nutrition 0.000 claims description 10
- 239000006071 cream Substances 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 235000013379 molasses Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 244000241235 Citrullus lanatus Species 0.000 claims description 4
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 240000004922 Vigna radiata Species 0.000 claims description 4
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 4
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 4
- 235000015190 carrot juice Nutrition 0.000 claims description 4
- 235000019987 cider Nutrition 0.000 claims description 4
- 235000019674 grape juice Nutrition 0.000 claims description 4
- 235000015205 orange juice Nutrition 0.000 claims description 4
- 235000013997 pineapple juice Nutrition 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000020384 spinach juice Nutrition 0.000 claims description 4
- 235000013948 strawberry juice Nutrition 0.000 claims description 4
- 235000015193 tomato juice Nutrition 0.000 claims description 4
- 240000001417 Vigna umbellata Species 0.000 claims description 2
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 244000040738 Sesamum orientale Species 0.000 claims 2
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 241000219112 Cucumis Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- 240000008067 Cucumis sativus Species 0.000 claims 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 239000000835 fiber Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 11
- 238000000034 method Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000020379 cucumber juice Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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
- 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)
- Confectionery (AREA)
Abstract
The invention discloses a handmade candy and a production method thereof. The handmade candy is prepared from the following raw materials in parts by weight: 20-40 parts of maltose, 10-20 parts of saccharose, 10-15 parts of fruit juice, 10-15 parts of vegetable juice, 5-10 parts of jasmine, 5-10 parts of rose, 10-15 parts of sesame, 5-10 parts of soybean milk, 6-8 parts of purple sweet potatoes and 50-80 parts of water. The production method of the handmade candy comprises the steps of heating to melt the maltose, stirring, adding the fruit juice, the vegetable juice, the soybean milk and the like during the stirring, pouring the mixture into a mold, and cooling to form. The handmade candy has the characteristics that the taste is good, and the sticking of tooth is avoided; and the handmade candy is rich in nutrient substances.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of manual candy and preparation method thereof.
Background technology
Candy is a kind of common snacks, and the candy of variety classes and different taste can be found everywhere on market, and existing skill
Candy in art mostly adds many flavor enhancements and without too big nutritive value, can not meet the need that people pursue healthy living
Ask.
The content of the invention
The purpose of the present invention is for deficiencies of the prior art, there is provided a kind of special taste, nutritious
A kind of manual candy and its production method.
Technical scheme is as follows：
The biscuit of the present invention, is made up of the raw material of following weight portion：Maltose 20-40 parts；Sucrose 5-10 parts；Fruit juice 10-
15 parts；Vegetable juice 10-15 parts；Jasmine 5-7 parts；Rose 5-7 parts；Sesame 10-15 parts；Soya-bean milk 5-10 parts；Purple potato 6-8 part；
Water 50-80 parts.
The sucrose is rock sugar.
The fruit juice is the one kind or several in cider, orange juice, lemon juice, grape juice, strawberry juice, pineapple juice and watermelon juice
Plant mixing, it is preferred that the fruit juice is the mixing of cider, orange juice, lemon juice, grape juice, strawberry juice, pineapple juice and watermelon juice
Fruit juice.
The vegetable juice is one or more mixing in carrot juice, spinach juice, green cucumber juice and tomato juice, it is preferred that institute
State the mixtures of vegetable juices that vegetable juice is that the vegetable juice is carrot juice, spinach juice, green cucumber juice and tomato juice.
The soya-bean milk is that red bean slurry, mung bean milk, soya bean slurry and black soya bean starch one or more mixing, it is preferred that the soya-bean milk
For mung bean milk.
The production method of candy, it is characterised in that comprise the steps：
(1) take quantitative Jasmine petal and rose petal pure water clean respectively, dry after it is standby；
(2) take quantitative purple potato clean boil after peeling, chopping, be put into juice extractor and add quantitative water to filter standby after squeezing the juice
With；
(3) take quantitative sesame to fry, be put into mixer and break into powder, put into container, the water for adding 90-100 DEG C is stirred
3-5 minutes are mixed to pasty state, it is standby；
(4) take quantitative maltose and water is put in frying pan, be heated to 100-110 DEG C；
(5) maltose is stirred when maltose starts and melts, continues 20-30 minutes；
(6) temperature is adjusted to 34-36 DEG C when maltose goes completely into syrup；
(7) purple sweet potato juice and step in fruit juice, vegetable juice, soya-bean milk, step (2) is sequentially added to the syrup in step (5)
(3) sesame cream in, stirs, and continues 20-30 minutes；
(8) when in the purple sweet potato juice and step (3) in the maltose in step (6) and fruit juice, vegetable juice, soya-bean milk, step (2)
Sesame cream be well mixed after, heat again, temperature 100-110 DEG C；
(9) mixing molasses in whipping step (7) simultaneously add sucrose, continue 2-4 minutes；
(10) stop heating, stand syrup 5-10 minutes at room temperature；
(11) Jasmine petal and rose petal are shredded；
(12) when syrup is to pour syrup into mould and add petal for glue, 30-60 minutes are freezed, you can.
The present invention has following marked improvement and advantage：
First, candy mouthfeel of the invention is unique, material environmental protection, without chemical addition agent, is adapted to majority crowd and eats.
2nd, candy of the invention is safe and processes simple, and cost is less, also easily makes in daily life, is also capable of achieving
Procedure, industrialization.
3rd, candy of the invention adds many Juices and coarse food grain, makes candy have abundant nutrition.
Specific embodiment
The candy processing formula of embodiment 1
Above formula parts by weights meter.
The candy production method of embodiment 2 (1)
The candy of present invention production can be using sorting of filling a prescription in example 1：20 parts of maltose；5 parts of sucrose；10 parts of fruit juice；Vegetable
10 parts of vegetable juice；5 parts of Jasmine；5 parts of rose；10 parts of sesame；5 parts of soya-bean milk；6 parts of purple potato；50 parts of water.
Produced according to the method for being produced by below：
(1) take quantitative Jasmine petal and rose petal pure water clean respectively, dry after it is standby；
(2) take quantitative purple potato clean boil after peeling, chopping, be put into juice extractor and add quantitative water to filter standby after squeezing the juice
With；
(3) take quantitative sesame to fry, be put into mixer and break into powder, put into container, add 90 DEG C of water stirring 3-5
Minute is standby to pasty state；
(4) take quantitative maltose and water is put in frying pan, be heated to 100 DEG C；
(5) maltose is stirred when maltose starts and melts, continues 20 minutes；
(6) temperature is adjusted to 34 DEG C when maltose goes completely into syrup；
(7) purple sweet potato juice and step in fruit juice, vegetable juice, soya-bean milk, step (2) is sequentially added to the syrup in step (5)
(3) sesame cream in, stirs, and continues 20 minutes；
(8) when in the purple sweet potato juice and step (3) in the maltose in step (6) and fruit juice, vegetable juice, soya-bean milk, step (2)
Sesame cream be well mixed after, heat again, 100 DEG C of temperature；
(9) mixing molasses in whipping step (7) simultaneously add sucrose, continue 2 minutes；
(10) stop heating, syrup 5 minutes are stood at room temperature；
(11) Jasmine petal and rose petal are shredded；
(12) when syrup is to pour syrup into mould and add petal for glue, freeze 30 minutes, you can.
The candy production method of embodiment 3 (2)
The candy of present invention production can be using sorting of filling a prescription in example 1：30 parts of maltose；8 parts of sucrose；13 parts of fruit juice；Vegetable
12 parts of vegetable juice；6 parts of Jasmine；6 parts of rose；12 parts of sesame；7 parts of soya-bean milk；7 parts of purple potato；70 parts of water.
Produced according to the method for being produced by below：
(1) take quantitative Jasmine petal and rose petal pure water clean respectively, dry after it is standby；
(2) take quantitative purple potato clean boil after peeling, chopping, be put into juice extractor and add quantitative water to filter standby after squeezing the juice
With；
(3) take quantitative sesame to fry, be put into mixer and break into powder, put into container, the water for adding 95 DEG C stirs 4 points
Clock is standby to pasty state；
(4) take quantitative maltose and water is put in frying pan, be heated to 105 DEG C；
(5) maltose is stirred when maltose starts and melts, continues 25 minutes；
(6) temperature is adjusted to 35 DEG C when maltose goes completely into syrup；
(7) purple sweet potato juice and step in fruit juice, vegetable juice, soya-bean milk, step (2) is sequentially added to the syrup in step (5)
(3) sesame cream in, stirs, and continues 25 minutes；
(8) when in the purple sweet potato juice and step (3) in the maltose in step (6) and fruit juice, vegetable juice, soya-bean milk, step (2)
Sesame cream be well mixed after, heat again, 105 DEG C of temperature；
(9) mixing molasses in whipping step (7) simultaneously add sucrose, continue 3 minutes；
(10) stop heating, syrup 8 minutes are stood at room temperature；
(11) Jasmine petal and rose petal are shredded；
(12) when syrup is to pour syrup into mould and add petal for glue, freeze 50 minutes, you can.
The candy production method of embodiment 4 (3)
The candy of present invention production can be using sorting of filling a prescription in example 1：40 parts of maltose；10 parts of sucrose；15 parts of fruit juice；Vegetable
15 parts of vegetable juice；7 parts of Jasmine；7 parts of rose；15 parts of sesame；10 parts of soya-bean milk；8 parts of purple potato；80 parts of water.
Produced according to the method for being produced by below：
(1) take quantitative Jasmine petal and rose petal pure water clean respectively, dry after it is standby；
(2) take quantitative purple potato clean boil after peeling, chopping, be put into juice extractor and add quantitative water to filter standby after squeezing the juice
With；
(3) take quantitative sesame to fry, be put into mixer and break into powder, put into container, add 100 DEG C of water stirring 5
Minute is standby to pasty state；
(4) take quantitative maltose and water is put in frying pan, be heated to 110 DEG C；
(5) maltose is stirred when maltose starts and melts, continues 30 minutes；
(6) temperature is adjusted to 35 DEG C when maltose goes completely into syrup；
(7) purple sweet potato juice and step in fruit juice, vegetable juice, soya-bean milk, step (2) is sequentially added to the syrup in step (5)
(3) sesame cream in, stirs, and continues 30 minutes；
(8) when in the purple sweet potato juice and step (3) in the maltose in step (6) and fruit juice, vegetable juice, soya-bean milk, step (2)
Sesame cream be well mixed after, heat again, 110 DEG C of temperature；
(9) mixing molasses in whipping step (7) simultaneously add sucrose, continue 4 minutes；
(10) stop heating, syrup 10 minutes are stood at room temperature；
(11) Jasmine petal and rose petal are shredded；
(12) when syrup is to pour syrup into mould and add petal for glue, freeze 60 minutes, you can.
Claims (9)
1. a kind of manual candy, it is characterised in that：It is made up of the raw material of following weight portion：Maltose 20-40 parts；Sucrose 5-10
Part；Fruit juice 10-15 parts；Vegetable juice 10-15 parts；Jasmine 5-7 parts；Rose 5-7 parts；Sesame 10-15 parts；Soya-bean milk 5-10 parts；
Purple potato 6-8 part；Water 50-80 parts.
2. a kind of manual candy according to claim 1, it is characterised in that：The sucrose is rock sugar.
3. a kind of manual candy according to claim 1, it is characterised in that：The fruit juice be cider, orange juice, lemon juice,
One or more mixing in grape juice, strawberry juice, pineapple juice and watermelon juice.
4. a kind of manual candy according to right wants 3, it is characterised in that：The fruit juice is cider, orange juice, lemon juice, Portugal
The blended fruit juice of grape juice, strawberry juice, pineapple juice and watermelon juice.
5. a kind of manual candy according to claim 1, it is characterised in that：The vegetable juice is carrot juice, spinach juice, green grass or young crops
One or more mixing in melon juice and tomato juice.
6. a kind of manual candy according to right wants 5, it is characterised in that：The vegetable juice is carrot juice, spinach juice, green cucumber
The mixtures of vegetable juices of juice and tomato juice.
7. a kind of manual candy according to claim 1, it is characterised in that：The soya-bean milk is red bean slurry, mung bean milk, soya bean slurry
One or more mixing are starched with black soya bean.
8. a kind of manual candy according to claim 7, it is characterised in that：The soya-bean milk is mung bean milk.
9. the production method of a kind of manual candy described in claim 1, it is characterised in that comprise the steps：
(1) take quantitative Jasmine petal and rose petal pure water clean respectively, dry after it is standby；
(2) take quantitative purple potato clean boil after peeling, chopping, be put into juice extractor and add quantitative water to filter standby after squeezing the juice；
(3) take quantitative sesame to fry, be put into mixer and break into powder, put into container, add 90-100 DEG C of water stirring 3-5
Minute is standby to pasty state；
(4) take quantitative maltose and water is put in frying pan, be heated to 100-110 DEG C；
(5) maltose is stirred when maltose starts and melts, continues 20-30 minutes；
(6) temperature is adjusted to 34-36 DEG C when maltose goes completely into syrup；
(7) sequentially add in purple sweet potato juice and step (3) in fruit juice, vegetable juice, soya-bean milk, step (2) to the syrup in step (5)
Sesame cream, stir, continue 20-30 minutes；
(8) when the sesame in the purple sweet potato juice and step (3) in the maltose in step (6) and fruit juice, vegetable juice, soya-bean milk, step (2)
After fiber crops paste is well mixed, heat again, temperature 100-110 DEG C；
(9) mixing molasses in whipping step (7) simultaneously add sucrose, continue 2-4 minutes；
(10) stop heating, stand syrup 5-10 minutes at room temperature；
(11) Jasmine petal and rose petal are shredded；
(12) when syrup is to pour syrup into mould and add petal for glue, 30-60 minutes are freezed, you can.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611198028.6A CN106615563A (en) | 2016-12-22 | 2016-12-22 | Handmade candy and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611198028.6A CN106615563A (en) | 2016-12-22 | 2016-12-22 | Handmade candy and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106615563A true CN106615563A (en) | 2017-05-10 |
Family
ID=58835131
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611198028.6A Pending CN106615563A (en) | 2016-12-22 | 2016-12-22 | Handmade candy and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106615563A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107683939A (en) * | 2017-09-26 | 2018-02-13 | 广西民族大学 | A kind of herbal tea candy and preparation method thereof |
-
2016
- 2016-12-22 CN CN201611198028.6A patent/CN106615563A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107683939A (en) * | 2017-09-26 | 2018-02-13 | 广西民族大学 | A kind of herbal tea candy and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |