CN106720873A - A kind of qi-blood tonifying candy and preparation method thereof - Google Patents
A kind of qi-blood tonifying candy and preparation method thereof Download PDFInfo
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- CN106720873A CN106720873A CN201611129105.2A CN201611129105A CN106720873A CN 106720873 A CN106720873 A CN 106720873A CN 201611129105 A CN201611129105 A CN 201611129105A CN 106720873 A CN106720873 A CN 106720873A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 84
- 239000008280 blood Substances 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000000346 sugar Nutrition 0.000 claims abstract description 89
- 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 37
- 239000011435 rock Substances 0.000 claims abstract description 29
- 241000756943 Codonopsis Species 0.000 claims abstract description 25
- 241000522254 Cassia Species 0.000 claims abstract description 20
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 20
- 241000405414 Rehmannia Species 0.000 claims abstract description 20
- 229940107666 astragalus root Drugs 0.000 claims abstract description 19
- 241000218989 Trichosanthes Species 0.000 claims abstract description 18
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 21
- 241000736199 Paeonia Species 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 15
- 238000000605 extraction Methods 0.000 claims description 14
- 238000003825 pressing Methods 0.000 claims description 12
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 230000036760 body temperature Effects 0.000 claims description 7
- 238000007580 dry-mixing Methods 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000000284 extract Substances 0.000 claims description 2
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- 230000000694 effects Effects 0.000 abstract description 6
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- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 210000003127 knee Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 11
- 239000013078 crystal Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 229930006000 Sucrose Natural products 0.000 description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000007493 shaping process Methods 0.000 description 8
- 239000005720 sucrose Substances 0.000 description 8
- 238000001802 infusion Methods 0.000 description 7
- 239000004576 sand Substances 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000004375 Dextrin Substances 0.000 description 5
- 229920001353 Dextrin Polymers 0.000 description 5
- 235000019425 dextrin Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002253 acid Substances 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 230000005496 eutectics Effects 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 244000258070 Salvia viridis Species 0.000 description 3
- 235000001486 Salvia viridis Nutrition 0.000 description 3
- 150000001720 carbohydrates Chemical class 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000006260 foam Substances 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000132012 Atractylodes Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000009636 Huang Qi Substances 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 208000037656 Respiratory Sounds Diseases 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 101100107923 Vitis labrusca AMAT gene Proteins 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- -1 alkene terpene Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001491 aromatic compounds Chemical class 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000004093 laser heating Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000009992 mercerising Methods 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 238000009834 vaporization 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
- 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 kind of qi-blood tonifying candy and preparation method thereof, described qi-blood tonifying candy includes according to the raw material of weight portion：5~15 parts of Radix Codonopsis, 6~10 parts of astragalus root, 5~15 parts of rhizoma atractylodis macrocephalae, 6~10 parts of prepared rhizome of rehmannia, 2~6 parts of Radix Angelicae Sinensis, 5~15 parts of the root of herbaceous peony, 5~15 grams of Chinese cassia tree, 5~15 parts of root of Chinese trichosanthes, 50~150 parts of rock sugar, 0.05~0.15 part of glucose, 0.05~0.15 part of essence.Qi-blood tonifying candy prepared by the present invention is being rich in nutrition, nourishes the body, it is adaptable to the disease such as all empty or weakness due to chronic disease of qi and blood, sallow complexion, tired mind, waist and knee weakness；With qi-blood tonifying effect.
Description
Technical field
The present invention relates to the formula and preparation method of a kind of health food, specifically a kind of qi-blood tonifying candy and its preparation
Method.
Background technology
Common hard candy and preparation method thereof：
Hard candy is the candy through high temperature infusion.Dry solids content is very high, about more than 97%.Sugared body is hard and crisp, therefore is referred to as
Hard candy.Belong to amorphous non-crystal structure.Proportion between 1.4~1.5, content of reducing sugar scope 10~18%.Entrance dissolves
Slowly, resistance to chewing, sugared body has transparent, translucent and opaque, also has and is drawn into mercerising shape.
The classification of hard candy has fruity type, creamy taste type, cooling taste type and controls white, sand cutting and decoration firing hard candy etc..For
The requirement of fruity type hard candy is identical with this kind of color of fruit, shape.
The composition hard candy of hard candy is made up of two kinds of bases of carbohydrate and flavouring colour-regulating material.
1. carbohydrate：It includes double monose, the carbohydrate such as sugar high and dextrin.Composition of all kinds of sugar in hard candy is constituted such as
Under：Sucrose 80~50%, reducing sugar 10~20%, dextrin are high by sugared 10~30%.
2. flavoring：Seasoning material used includes two parts in hard candy：One is the hard candy of fruity type, used by them
Seasoning material has spices, essence and organic acid.Ideally natural perfume material, not only fragrance alcohol and, it is and nontoxic.Synthesis
Essence is formed by the various aromatic compound modulation such as esters, aldehydes, ketone, alcohols, acids, alkene terpene.Fragrance is strong, addition
Excessively hinder food hygiene, addition must not exceed the limitation of food hygienic standard.Citric acid is that the main of seasoning in candy has
Machine acid.In addition it is also possible to use tartaric acid, lactic acid or malic acid.Seasoning material plays an important role on the local flavor for forming hard candy.
Another seasoning material of hard candy is to use wholefood.Such as dairy produce, cocoa products, tealeaves, the extract of malt and milk and kernel.After addition
The local flavor of hard candy is not only improved, and changes the structure and state of hard candy, hard candy is not had style.
3. tinter：Hard candy toning material used has natural colorant and synthetic food color.Being advocated in candy makes
With natural colorant, because its edible safety is very high.Food must be strictly observed when using synthetic food color to defend
The limitation of raw prescribed by standard.
When hard candy is designed and produced, and though sugared body should all meet with packaging material in itself this kind of due color of candy institute,
Perfume, taste, shape requirement.
Production principle：One granule sugar is by the crystalline solid of many sucrose molecule proper alignments.When being dissolved when adding water, sugarcane
Glycan molecule just disperses and solves soluble in water.When heating infusion in acid condition, part sucrose molecule is hydrolyzed and turns into inverted sugar,
Together with the starch syrup for adding it is concentrated after just constitute candy batch, candy batch is mixed by sucrose, inverted sugar, dextrin and maltose etc.
Thing and the non-crystal structure that constitutes.
The characteristics of non-crystal structure candy batch is unstable, and they have the characteristic for being gradually converted into crystal, and this is sand return.For
Holding candy batch non-crystal relative stability, it is necessary to add resistive connection eutectic substance.The species of resistive connection eutectic substance is a lot, such as colloid
Material, dextrin, reduced sugar and some salts, but candy production in through frequently with resistive connection eutectic substance be dextrin and reduced sugar
Mixture --- i.e. starch syrup, to improve the solubility and viscosity of sugar juice, limitation sucrose molecule is rearranged and risen
Sand return.Alternatively, it is also possible to add the inverted sugar that transforming agent is produced through infusion as resistive connection eutectic substance to make in sucrose solution
Make candy.
Another characteristic of non-crystal structure candy batch is the freezing point do not fixed.Fallen toward cooling when well-done massecuite is endured
After platform, with temperature reduction, the increase of massecuite viscosity originally just turns into the plastic candy batch of tool, finally in the massecuite of flow-like
As solid.That is, having a very wide temperature range into many solid candy batch by liquid massecuite, there is a fixed solidification
Point.This is also the general character that AMAT has.It is exactly, using this characteristic, to carry out with flavoring in candy production, turns over
Mix the operation such as mixing, cooling, tie rod and shaping.This characteristic of fixed freezing point is to work out candy production operation code to candy batch
Theoretical foundation.
Preparation method：
1. dispensing：To determine that the dry substance balance and reducing material of material balance two kinds of equilibrium relations in dispensing.Added in dispensing
The dry substance that should be equal in finished product of summation of each material dry substance add the summation of dry substance being lost in process of production.For
Acquirement preferable techno-economic effect, it is necessary to improve constantly technology level, is improved with reducing loss in production process
Yield rate.The weight in wet base of each material multiplies the sum of each material dry substance percentage composition, obtains final product the dry substance gross weight for feeding intake.Finished product it is total
Weight multiplies the dry substance gross weight that the dry substance percentage composition of finished product gets product.The summation of each material dry substance is subtracted in dispensing
Dry substance weight in finished product, obtains final product dry substance loss in process of production.Moisture or dry substance number in each material and finished product
According to can be tried to achieve by the analysis in laboratory.Reduced sugar in finished product has two sources：One is the reduced sugar for adding material；Two be
The reduced sugar changed sugar and produced during stirring off.The summation of both reduced sugars is the reduced sugar in finished product.Going back in material
Raw sugar can common bluebeard obtains data by the analysis in laboratory；The reduction sugar amount produced in production process must be according to the experience of our factory and shallow lake
The acidity of pulverized sugar slurry determines.
2. sugar is changed：The purpose for changing sugar is fully to be melted granulated sugar crystal with appropriate water.Liquid glucose is dense when otherwise, with sugar cook
Degree is continuously increased, and the granulated sugar crystal not melted will make liquid glucose large area sand return in oversaturated sugar juice as crystal, and
It is particularly acute when machinery or pipe friction, such case is particularly easy to be occurred on vacuum sugar cooker or iron plate.In order that granulated sugar
Crystal is fully melted, it is necessary to is added a certain amount of water, but is added hypervolia, certainly will extend the sugar cook time, increases reduced sugar
Content, heightens the color and consumes the energy.Therefore, it is to the requirement for changing sugar：Plus appropriate water, in a short time can be completely granulated sugar
Melt.To reach this purpose, it is desirable to hot water and raisingization sugar temperature, to reduce amount of water and shorten the sugar cook time.From sucrose
Solubility from the point of view of at a temperature of 90 DEG C, only need 20% water just can the sugared task of completion.But in actual production, only lean on
This gross data is inadequate.Rule of thumb need to typically add the water of dry substance total amount 30%.Including in wet stock
Moisture.
3. stir off：The purpose of sugar cook is to remove moisture unnecessary in liquid glucose, concentrates liquid glucose.Want it is attached fall liquid glucose in water
Divide more much more difficult than removing the moisture in other food, this is because with the raising of sugar concentration, the viscosity of liquid glucose is increasingly
Greatly, more to the later stage, the moisture in concentrated sugar liquid is more difficult to remove, using conventional method, it is difficult to remove unnecessary moisture in massecuite.Separately
Outward, to moisture in liquid glucose evaporation and concentration requires to be completed during continual laser heating.So it is accomplished by by height
Warm infusion.It is different according to sugar cook equipment, normal pressure sugar cook, continuous vacuum can be divided into and stirred off and the sugar cook of continuous vacuum film.
（1）Normal pressure is stirred off：It is exactly to stir off at normal atmospheric pressure that normal pressure is stirred off, and also referred to as naked light is stirred off or opening pot is stirred off.
Concentration with sugar increases, its elevation of boiling point.When such as sucrose solution concentration is 94.9%, its boiling point is 130 DEG C.Concentration is 98%
When, its boiling point is served the people 160 DEG C.Therefore, it is intended to common bluebeard and obtains the hard candy that moisture is 2%, it is necessary to endures to 160 DEG C and take the dish out of the pot.When enduring
When sugar starts, the foam of syrup is big and easily rupturable, and as infusion is carried out, concentration is gradually stepped up, and foam is tapered into, while bounce
Slowly.As temperature is further improved, concentration increase, viscosity is improved, and surfactant foam is smaller, is beated slower；Liquid glucose by it is light yellow,
Golden yellow is changed into isabelline.At this moment can use in a small amount of massecuite instillation cold water, hard bead is such as formed immediately, chew embrittlement, just
Sugar cook terminal is arrived.Thermometer can certainly be inserted to control out pot temperature.The acidity of liquid glucose is bigger, endures Wen Yuegao, infusion
Time it is more long, the growing amount of reduced sugar, catabolite and colourity etc. are also higher.In order to common bluebeard obtains preferable product, with normal pressure
These three conditions should be controlled in sugar cook.
（2）Continuous vacuum is stirred off：The advantage of vacuum sugar boiling is the boiling point for utilizing vacuum to reduce liquid glucose, is evaporated at low temperature
Moisture more than falling, it is to avoid sugar decomposes discoloration at high temperature, with improve product quality and shortening sugar cook time, improve production efficiency.
Continuous vacuum is endured device and is mainly made up of heating, evaporation and three parts of vacuum concentration.The main part of heating part is serpentine heating pipe,
Liquid glucose is heated to 140 DEG C or so by serpentine heating pipe in very short time, and concentration is close to 96%.Subsequently into vaporization chamber, exclude
Indirect steam in liquid glucose；Liquid glucose enters vacuum concentration room afterwards, and vacuum keeps more than 700 millimetress of mercury, then removes a small amount of
Moisture, to 112-115 DEG C, inflow turns in pot for massecuite temperature drop, completes sugar cook operation.
（3）Continuous vacuum film is stirred off：It is that, using a jacketed pan, its internal layer is provided with one equipped with very that vacuum film is stirred off
The armature spindle of many scrapers, when armature spindle is rotated, scraper rotates along jacketed pan inwall, and its top is without scavenger fan.
Aborning, when the heated pipeline of pure liquid glucose from jacketed pan top flow into jacketed pan internal layer, scraper then paste layer pot
Inwall rotates, because be thrown to liquid glucose on jacketed pan inwall by the effect of centrifugal force, while liquid glucose is spread to thick about 1 millimeter by scraper
Film liquid glucose film carries out rapid heat exchanging process with pot inwall, and the moisture in liquid glucose gasifies rapidly.Vapours is arranged by air draft
Go out, meanwhile,, also being evacuated in jacketed pan, the liquid glucose of concentration falls in the vacuum chamber of bottom along pot wall, in decompression for it
Under the conditions of, syrup continues to remove residual moisture, while sucking the acid solution of the pigment of metering.By syrup along pipeline to another
In blender, perfuming is mixed.Then mold forming is poured, the film sugar cook cycle is very short, it is only necessary to 10 seconds or so.
4. cool down and reconcile：The massecuite that new infusion takes the dish out of the pot, temperature is very high, need to be through cooling.After through appropriateness cooling, color is added
Element, essence and citric acid.The temperature of perfuming essence is too high, and fragrance component can be made to volatilize, and the temperature of perfuming essence is too low, massecuite viscosity
It is too high, it is difficult to reconcile uniformly, therefore, it is necessary to grasp the temperature of perfuming essence.After massecuite perfuming essence and flavoring, need to enter immediately
Row mediation is turned, and the method for turning is that the massecuite that will contact cooling table top is folded to sugar center, and folding, makes monoblock candy batch repeatedly
Temperature uniformly decline.If it is improper to turn, not only essence and citric acid skewness, and also candy batch has because being heated inequality
Embrittlement.The flash angle of rupture is caused in shaping.When mediation is turned has good plasticity to the hard soft appropriateness of candy batch, must send immediately
Toward heat insulating bed, it is molded.
5. it is molded：Hard moulding process can be divided into continuous punch forming and continuously pour mold forming.
（1）Continuous punch forming：When candy batch is cooled to preference temperature, you can carry out punch forming.As temperature is too high, sugar
Body is too soft, it is difficult to be molded, even if shaping sugar also easy adhesion or deformation, such as temperature is too low, and candy batch is too hard, the sugar for forming out
Grain, is also easy to produce the scared dimmed and scarce side angle of rupture.Stamping forming preference temperature is 80-70 DEG C, and at this moment candy batch has optimal
Plasticity, punch forming is sought to using characteristic of the candy batch at a temperature of this section, and bar is drawn into fur lacing machine or manually by candy batch,
The punch forming into forming machine.During punch forming, temperature and relative humidity in assembly room and forming machine are should be noted
Mold face temperature, otherwise easily causes broken strip or adhesion equipment.Forming room is preferably not below 25 DEG C and relative humidity is no more than 70%
Preferably.
（2）Continuously pour mold forming：It is the new technology for just growing up in recent years continuously to pour mold forming.By continuous vacuum film
Boiled massecuite, is poured into the model disk of continuous operation by moulding head, then rapid cooling and is shaped, finally from
Abjection in mould.The continuous advantage for pouring die forming machine is a lot, it the cooling before punch forming, reconcile, turn, moisturizing, tie rod,
It is a procedure that the operations such as punch forming, cooling and conveying are merged.Operation is greatly reduced, labor productivity is improve, reduced
Floor space, improves food hygiene condition, improves the transparency and finish of product, promotes the continuous of candy production
Change and automate.This novel candy casting machine is applicable not only to hard candy, and suitable for the cast of other candies.
6. choose and pack：Selection be exactly unfilled corner after shaping, crackle, bubble, impurity grain, form is not whole etc. does not conform to rule
The sugared grain of lattice is picked out, to keep the quality of hard candy and avoid blocking packing machine.Choosing substandard sugared grain,
Separated by color, fragrance difference, particularly foreign particle is removed, in case the good sugar of pollution, to the sugared grain of sand return, also needs to separate, no
Must be mixed into reworks.Hard candy is formed after dispersing moisture under high temperature, vacuum.Its equilibrium relative humidity value is very low, as long as
The relative humidity of air is more than 30%, and sucting wet state is just presented.In order to keep hard candy not change not sand, to the hard candy for forming out, should
Pack in time.The effect one of packaging be in order to protect hard candy not change not sand, two be in order that hard candy have it is beautiful and tempting outer
See.To pack requirement be：Pack tightly, Bao Zheng, without cracking, break tripe, do not break angle, it is middle without wrinkle, trade mark it is straight it is not crooked,
Two ends should be twisted into 3/4 turn.Wrapping paper is brought into close contact with sugared grain, does not interspace, without the packaging that wet wrapping paper or odor type do not satisfy the need
Paper bag sugar.Wrapping paper is divided into mechanical packaging and Manual Packaging.Requirement to packer's bay is：Temperature below 25 DEG C, relative humidity
No more than 50%.It is preferably provided with air-conditioning device.
The content of the invention
It is an object of the invention to provide a kind of qi-blood tonifying candy and preparation method thereof, prepared by the present invention qi-blood tonifying
Candy is being rich in nutrition, nourishes the body, it is adaptable to all empty or weakness due to chronic disease of qi and blood, sallow complexion, tired mind, waist and knee weakness etc.
Disease；With qi-blood tonifying effect.
To achieve the above object, the present invention provides following technical scheme：
A kind of qi-blood tonifying candy, includes according to the raw material of weight portion：5~15 parts of Radix Codonopsis, 6~10 parts of astragalus root, rhizoma atractylodis macrocephalae 5~
15 parts, 6~10 parts of prepared rhizome of rehmannia, 2~6 parts of Radix Angelicae Sinensis, 5~15 parts of the root of herbaceous peony, 5~15 grams of Chinese cassia tree, 5~15 parts of root of Chinese trichosanthes, rock sugar 50~
150 parts, 0.05~0.15 part of glucose, 0.05~0.15 part of essence.
As further scheme：Described qi-blood tonifying candy, includes according to the raw material of weight portion：10 parts of Radix Codonopsis, process
8 parts of the Radix Astragali, 10 parts of rhizoma atractylodis macrocephalae, 8 parts of prepared rhizome of rehmannia, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peony, 10 grams of Chinese cassia tree, 10 parts of root of Chinese trichosanthes, 100 parts of rock sugar,
0.1 part of glucose, 0.1 part of essence.
The preparation method of described qi-blood tonifying candy, comprises the following steps：
（1）The treatment of Radix Codonopsis：Radix Codonopsis is rolled after outputing grain crushes standby；
（2）The treatment of astragalus root：Sorting is cleaned, and is cut into slices after draining, and is then ground standby；
（3）Rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, the treatment of Chinese cassia tree：Sorting is cleaned, and crushes standby after draining；
（4）Extraction：Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing,
Extracted 1~5 time with 75% alcohol, 0.5~2 hour every time, the alcohol for using every time was 5~10 with the mass ratio of batch mixing：1, close
And alcohol leaching liquor, filtering, relative density is 1.2~1.6 thick paste when being condensed into 80 DEG C, vacuum drying, excessively 30 after crushing~
50 mesh sieves, obtain dry-mixing extraction powder；
（5）Low sugar：Thermosoling is taken, amount of water in pot=（0.2~0.4）×（Moisture gross weight in rock sugar gross weight-rock sugar）, when
When water temperature rises to 75~85 DEG C, rock sugar is added, be stirred continuously after being completely dissolved and filter；
（6）Stir off：Using vacuum continuous pan boiling, it is desirable to 680~740mmHg of vacuum, 5~6 ㎏ of steam pressure/cm2, syrup temperature
136~142 DEG C of degree；
（7）Cooling：The liquid glucose that will be endured is poured on cooling bench, adds essence, is turned uniform；
（8）With root of Chinese trichosanthes：Spread out when liquid glucose is cooled to semisolid, during root of Chinese trichosanthes wrapped into core, be placed on heat insulating bed upper rolling, made
Sugared body shaping；
（9）Tie rod：When sugared body temperature is down to 80~90 DEG C, machine is sent into while hot and pulls into sugared bar；
（10）Pressing mold is molded：When sugared bar is cooled to 30~50 DEG C, sugared bar is sent into pressing mold forming machine；
（11）Pack, label, check, be put in storage, pack, obtain final product qi-blood tonifying candy.
As further scheme：Step（4）It is by the Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, white
Chinese herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing, and 3 times are extracted with 75% alcohol, 1 hour every time, the quality of the alcohol for using every time and batch mixing
Than being 8：1, merge alcohol leaching liquor, to filter, relative density is 1.4 thick paste when being condensed into 80 DEG C, vacuum drying, mistake after crushing
40 mesh sieves, obtain dry-mixing extraction powder.
As further scheme：Step（5）Amount of water=0.3 in middle pot ×（Moisture is total in rock sugar gross weight-rock sugar
Weight）, when water temperature rises to 80 DEG C, add rock sugar.
As further scheme：Step（6）Middle sugar cook requires vacuum 710mmHg, 5.5 ㎏ of steam pressure/cm2, sugar
140 DEG C of slurry temperature degree.
As further scheme：Step（9）In when sugared body temperature is down to 85 DEG C, while hot send into machine pull into sugared bar.
As further scheme：Step（10）In when sugared bar is cooled to 40 DEG C, by sugared bar send into pressing mold forming machine.
Compared with prior art, the beneficial effects of the invention are as follows：Qi-blood tonifying candy prepared by the present invention is being rich in nutrition, grows
Mend body, it is adaptable to the disease such as all empty or weakness due to chronic disease of qi and blood, sallow complexion, tired mind, waist and knee weakness；With qi-blood tonifying
Effect.
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 whole embodiments.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 1
In the embodiment of the present invention, a kind of qi-blood tonifying candy includes according to the raw material of weight portion：5 parts of Radix Codonopsis, 6 parts of astragalus root, stir-fry
5 parts of the bighead atractylodes rhizome, 6 parts of prepared rhizome of rehmannia, 2 parts of Radix Angelicae Sinensis, 5 parts of the root of herbaceous peony, 5 grams of Chinese cassia tree, 5 parts of root of Chinese trichosanthes, 50 parts of rock sugar, 0.050 part of glucose, perfume
0.050 part of essence.
The preparation method of described qi-blood tonifying candy, comprises the following steps：
（1）The treatment of Radix Codonopsis：Radix Codonopsis is rolled after outputing grain crushes standby；
（2）The treatment of astragalus root：Sorting is cleaned, and is cut into slices after draining, and is then ground standby；
（3）Rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, the treatment of Chinese cassia tree：Sorting is cleaned, and crushes standby after draining；
（4）Extraction：Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing,
Extracted 1 time with 75% alcohol, 0.5 hour every time, the alcohol for using every time was 5 with the mass ratio of batch mixing：1, merge alcohol extraction
Liquid, filtering, relative density is 1.2 thick paste when being condensed into 80 DEG C, vacuum drying, and 30 mesh sieves are crossed after crushing, obtains dry-mixing extraction
Powder；
（5）Low sugar：Thermosoling is taken, amount of water=0.2 in pot ×（Moisture gross weight in rock sugar gross weight-rock sugar）, when water temperature liter
During to 75 DEG C, rock sugar is added, be stirred continuously after being completely dissolved and filter；
（6）Stir off：Using vacuum continuous pan boiling, it is desirable to vacuum 680mmHg, 5 ㎏ of steam pressure/cm2, 136 DEG C of syrup temp；
（7）Cooling：The liquid glucose that will be endured is poured on cooling bench, adds essence, is turned uniform；
（8）With root of Chinese trichosanthes：Spread out when liquid glucose is cooled to semisolid, during root of Chinese trichosanthes wrapped into core, be placed on heat insulating bed upper rolling, made
Sugared body shaping；
（9）Tie rod：When sugared body temperature is down to 80 DEG C, machine is sent into while hot and pulls into sugared bar；
（10）Pressing mold is molded：When sugared bar is cooled to 30 DEG C, sugared bar is sent into pressing mold forming machine；
（11）Pack, label, check, be put in storage, pack, obtain final product qi-blood tonifying candy.
Embodiment 2
In the embodiment of the present invention, a kind of qi-blood tonifying candy includes according to the raw material of weight portion：10 parts of Radix Codonopsis, 8 parts of astragalus root,
10 parts of rhizoma atractylodis macrocephalae, 8 parts of prepared rhizome of rehmannia, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peony, 10 grams of Chinese cassia tree, 10 parts of root of Chinese trichosanthes, 100 parts of rock sugar, glucose 0.1
Part, 0.1 part of essence.
The preparation method of described qi-blood tonifying candy, comprises the following steps：
（1）The treatment of Radix Codonopsis：Radix Codonopsis is rolled after outputing grain crushes standby；
（2）The treatment of astragalus root：Sorting is cleaned, and is cut into slices after draining, and is then ground standby；
（3）Rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, the treatment of Chinese cassia tree：Sorting is cleaned, and crushes standby after draining；
（4）Extraction：Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing,
Extracted 3 times with 75% alcohol, 1 hour every time, the alcohol for using every time was 8 with the mass ratio of batch mixing：1, merge alcohol leaching liquor,
Filtering, relative density is 1.4 thick paste when being condensed into 80 DEG C, vacuum drying, and 40 mesh sieves are crossed after crushing, obtains dry-mixing extraction powder
End；
（5）Low sugar：Thermosoling is taken, amount of water=0.3 in pot ×（Moisture gross weight in rock sugar gross weight-rock sugar）, when water temperature liter
During to 80 DEG C, rock sugar is added, be stirred continuously after being completely dissolved and filter；
（6）Stir off：Using vacuum continuous pan boiling, it is desirable to vacuum 710mmHg, 5.5 ㎏ of steam pressure/cm2, syrup temp 140
℃；
（7）Cooling：The liquid glucose that will be endured is poured on cooling bench, adds essence, is turned uniform；
（8）With root of Chinese trichosanthes：Spread out when liquid glucose is cooled to semisolid, during root of Chinese trichosanthes wrapped into core, be placed on heat insulating bed upper rolling, made
Sugared body shaping；
（9）Tie rod：When sugared body temperature is down to 85 DEG C, machine is sent into while hot and pulls into sugared bar；
（10）Pressing mold is molded：When sugared bar is cooled to 40 DEG C, sugared bar is sent into pressing mold forming machine；
（11）Pack, label, check, be put in storage, pack, obtain final product qi-blood tonifying candy.
Embodiment 3
In the embodiment of the present invention, a kind of qi-blood tonifying candy includes according to the raw material of weight portion：15 parts of Radix Codonopsis, 10 parts of astragalus root,
15 parts of rhizoma atractylodis macrocephalae, 10 parts of prepared rhizome of rehmannia, 6 parts of Radix Angelicae Sinensis, 15 parts of the root of herbaceous peony, 15 grams of Chinese cassia tree, 15 parts of root of Chinese trichosanthes, 150 parts of rock sugar, glucose
0.150 part, 0.150 part of essence.
The preparation method of described qi-blood tonifying candy, comprises the following steps：
（1）The treatment of Radix Codonopsis：Radix Codonopsis is rolled after outputing grain crushes standby；
（2）The treatment of astragalus root：Sorting is cleaned, and is cut into slices after draining, and is then ground standby；
（3）Rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, the treatment of Chinese cassia tree：Sorting is cleaned, and crushes standby after draining；
（4）Extraction：Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing,
Extracted 5 times with 75% alcohol, 2 hours every time, the alcohol for using every time was 10 with the mass ratio of batch mixing：1, merge alcohol extraction
Liquid, filtering, relative density is 1.6 thick paste when being condensed into 80 DEG C, vacuum drying, and 50 mesh sieves are crossed after crushing, obtains dry-mixing extraction
Powder；
（5）Low sugar：Thermosoling is taken, amount of water=0.4 in pot ×（Moisture gross weight in rock sugar gross weight-rock sugar）, when water temperature liter
During to 85 DEG C, rock sugar is added, be stirred continuously after being completely dissolved and filter；
（6）Stir off：Using vacuum continuous pan boiling, it is desirable to vacuum 740mmHg, 6 ㎏ of steam pressure/cm2, 142 DEG C of syrup temp；
（7）Cooling：The liquid glucose that will be endured is poured on cooling bench, adds essence, is turned uniform；
（8）With root of Chinese trichosanthes：Spread out when liquid glucose is cooled to semisolid, during root of Chinese trichosanthes wrapped into core, be placed on heat insulating bed upper rolling, made
Sugared body shaping；
（9）Tie rod：When sugared body temperature is down to 90 DEG C, machine is sent into while hot and pulls into sugared bar；
（10）Pressing mold is molded：When sugared bar is cooled to 50 DEG C, sugared bar is sent into pressing mold forming machine；
（11）Pack, label, check, be put in storage, pack, obtain final product qi-blood tonifying candy.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be in other specific forms realized.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit requires to be limited rather than described above, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each implementation method is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Specification an as entirety, the technical scheme in each embodiment can also be formed into those skilled in the art through appropriately combined
May be appreciated other embodiment.
Claims (8)
1. a kind of qi-blood tonifying candy, it is characterised in that the raw material according to weight portion includes：5~15 parts of Radix Codonopsis, astragalus root 6~
10 parts, 5~15 parts of rhizoma atractylodis macrocephalae, 6~10 parts of prepared rhizome of rehmannia, 2~6 parts of Radix Angelicae Sinensis, 5~15 parts of the root of herbaceous peony, 5~15 grams of Chinese cassia tree, root of Chinese trichosanthes 5~
15 parts, 50~150 parts of rock sugar, 0.05~0.15 part of glucose, 0.05~0.15 part of essence.
2. qi-blood tonifying candy according to claim 1, it is characterised in that the raw material according to weight portion includes：Radix Codonopsis 10
Part, 8 parts of astragalus root, 10 parts of rhizoma atractylodis macrocephalae, 8 parts of prepared rhizome of rehmannia, 4 parts of Radix Angelicae Sinensis, 10 parts of the root of herbaceous peony, 10 grams of Chinese cassia tree, 10 parts of root of Chinese trichosanthes, rock sugar
100 parts, 0.1 part of glucose, 0.1 part of essence.
3. the preparation method of a kind of qi-blood tonifying candy as described in claim 1~2 is any, it is characterised in that including following
Step：
The treatment of Radix Codonopsis：Radix Codonopsis is rolled after outputing grain crushes standby；
The treatment of astragalus root：Sorting is cleaned, and is cut into slices after draining, and is then ground standby；
Rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, the treatment of Chinese cassia tree：Sorting is cleaned, and crushes standby after draining；
Extraction：Radix Codonopsis after treatment, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree are well mixed to obtain batch mixing, are used
75% alcohol is extracted 1~5 time, and 0.5~2 hour every time, the alcohol for using every time was 5~10 with the mass ratio of batch mixing：1, merge
Alcohol leaching liquor, filtering, relative density is 1.2~1.6 thick paste when being condensed into 80 DEG C, vacuum drying, and 30~50 are crossed after crushing
Mesh sieve, obtains dry-mixing extraction powder；
Low sugar：Thermosoling is taken, amount of water in pot=（0.2~0.4）×（Moisture gross weight in rock sugar gross weight-rock sugar）, work as water
When temperature rise is to 75~85 DEG C, rock sugar is added, be stirred continuously after being completely dissolved and filter；
Stir off：Using vacuum continuous pan boiling, it is desirable to 680~740mmHg of vacuum, 5~6 ㎏ of steam pressure/cm2, syrup temp
136~142 DEG C；
Cooling：The liquid glucose that will be endured is poured on cooling bench, adds essence, is turned uniform；
With root of Chinese trichosanthes：Spread out when liquid glucose is cooled to semisolid, during root of Chinese trichosanthes wrapped into core, be placed on heat insulating bed upper rolling, make sugar
Body shapes；
Tie rod：When sugared body temperature is down to 80~90 DEG C, machine is sent into while hot and pulls into sugared bar；
Pressing mold is molded：When sugared bar is cooled to 30~50 DEG C, sugared bar is sent into pressing mold forming machine；
Pack, label, check, be put in storage, pack, obtain final product qi-blood tonifying candy.
4. the preparation method of qi-blood tonifying candy according to claim 3, it is characterised in that step（4）It is by after treatment
Radix Codonopsis, astragalus root, rhizoma atractylodis macrocephalae, prepared rhizome of rehmannia, Radix Angelicae Sinensis, the root of herbaceous peony, Chinese cassia tree is well mixed to obtain batch mixing, extracts 3 times with 75% alcohol, often
The secondary alcohol for 1 hour, using every time is 8 with the mass ratio of batch mixing：1, merge alcohol leaching liquor, filtering is condensed into 80 DEG C of phases
It is 1.4 thick paste to density, 40 mesh sieves are crossed in vacuum drying after crushing, obtains dry-mixing extraction powder.
5. the preparation method of qi-blood tonifying candy according to claim 3, it is characterised in that step（5）Added water in middle pot
Amount=0.3 ×（Moisture gross weight in rock sugar gross weight-rock sugar）, when water temperature rises to 80 DEG C, add rock sugar.
6. the preparation method of qi-blood tonifying candy according to claim 3, it is characterised in that step（6）Middle sugar cook requires
Vacuum 710mmHg, 5.5 ㎏ of steam pressure/cm2, 140 DEG C of syrup temp.
7. the preparation method of qi-blood tonifying candy according to claim 3, it is characterised in that step（9）In when sugared body temperature
When being down to 85 DEG C, machine is sent into while hot and pulls into sugared bar.
8. the preparation method of qi-blood tonifying candy according to claim 3, it is characterised in that step（10）In when sugared bar it is cold
When but to 40 DEG C, sugared bar is sent into pressing mold forming machine.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987378A (en) * | 2012-08-21 | 2013-03-27 | 苏州谷力生物科技有限公司 | Health care product with qi-blood tonifying function |
| CN103652227A (en) * | 2013-11-21 | 2014-03-26 | 汤俊杰 | Anti-impotence hard candy with penis cervi and pilose antler and preparation method thereof |
| CN105285303A (en) * | 2015-12-09 | 2016-02-03 | 郑州仁宏医药科技有限公司 | Hard candy capable of invigorating spleen and stomach and preparation method thereof |
| CN105410318A (en) * | 2015-12-09 | 2016-03-23 | 郑州郑先医药科技有限公司 | Chinese yam Chinese medicine hard candies for treating impotence and preparation method thereof |
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2016
- 2016-12-09 CN CN201611129105.2A patent/CN106720873A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987378A (en) * | 2012-08-21 | 2013-03-27 | 苏州谷力生物科技有限公司 | Health care product with qi-blood tonifying function |
| CN103652227A (en) * | 2013-11-21 | 2014-03-26 | 汤俊杰 | Anti-impotence hard candy with penis cervi and pilose antler and preparation method thereof |
| CN105285303A (en) * | 2015-12-09 | 2016-02-03 | 郑州仁宏医药科技有限公司 | Hard candy capable of invigorating spleen and stomach and preparation method thereof |
| CN105410318A (en) * | 2015-12-09 | 2016-03-23 | 郑州郑先医药科技有限公司 | Chinese yam Chinese medicine hard candies for treating impotence and preparation method thereof |
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Application publication date: 20170531 |