CN106954729A - A kind of fruit vegetable honey candy and preparation method thereof - Google Patents
A kind of fruit vegetable honey candy and preparation method thereof Download PDFInfo
- Publication number
- CN106954729A CN106954729A CN201710173858.1A CN201710173858A CN106954729A CN 106954729 A CN106954729 A CN 106954729A CN 201710173858 A CN201710173858 A CN 201710173858A CN 106954729 A CN106954729 A CN 106954729A
- Authority
- CN
- China
- Prior art keywords
- honey
- fruit
- candy
- starch
- vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 78
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 54
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 32
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 40
- 229920000294 Resistant starch Polymers 0.000 claims abstract description 39
- 235000021254 resistant starch Nutrition 0.000 claims abstract description 39
- 241000196324 Embryophyta Species 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 238000004925 denaturation Methods 0.000 claims abstract description 20
- 230000036425 denaturation Effects 0.000 claims abstract description 20
- 238000003860 storage Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 7
- 241000169546 Lycium ruthenicum Species 0.000 claims abstract description 7
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 7
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 7
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 7
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 6
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 6
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 6
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 6
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 5
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 5
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 5
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 5
- 241001675026 Larix potaninii Species 0.000 claims abstract description 5
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 4
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 4
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 4
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 4
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 4
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 4
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 4
- 235000021537 Beetroot Nutrition 0.000 claims abstract description 3
- 244000163122 Curcuma domestica Species 0.000 claims abstract description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims abstract description 3
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 3
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 3
- 235000003373 curcuma longa Nutrition 0.000 claims abstract description 3
- 235000013976 turmeric Nutrition 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 33
- 235000019698 starch Nutrition 0.000 claims description 33
- 239000008107 starch Substances 0.000 claims description 31
- 238000002156 mixing Methods 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 21
- 238000003756 stirring Methods 0.000 claims description 14
- 238000007493 shaping process Methods 0.000 claims description 12
- 240000008042 Zea mays Species 0.000 claims description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 9
- 235000005822 corn Nutrition 0.000 claims description 9
- 229920002774 Maltodextrin Polymers 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 7
- GIGQFSYNIXPBCE-UHFFFAOYSA-N alumane;platinum Chemical compound [AlH3].[Pt] GIGQFSYNIXPBCE-UHFFFAOYSA-N 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- -1 hydroxypropyl Chemical group 0.000 claims description 7
- 229940035034 maltodextrin Drugs 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 7
- 239000002245 particle Substances 0.000 claims description 7
- 239000008188 pellet Substances 0.000 claims description 7
- 238000006266 etherification reaction Methods 0.000 claims description 6
- 229940032147 starch Drugs 0.000 claims description 6
- 229920000858 Cyclodextrin Polymers 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000004132 cross linking Methods 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 4
- 229920001450 Alpha-Cyclodextrin Polymers 0.000 claims description 3
- HFHDHCJBZVLPGP-RWMJIURBSA-N alpha-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO HFHDHCJBZVLPGP-RWMJIURBSA-N 0.000 claims description 3
- 229940043377 alpha-cyclodextrin Drugs 0.000 claims description 3
- 230000032050 esterification Effects 0.000 claims description 3
- 238000005886 esterification reaction Methods 0.000 claims description 3
- GDSRMADSINPKSL-HSEONFRVSA-N gamma-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO GDSRMADSINPKSL-HSEONFRVSA-N 0.000 claims description 3
- 229940080345 gamma-cyclodextrin Drugs 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 2
- 229940100486 rice starch Drugs 0.000 claims description 2
- 239000001116 FEMA 4028 Substances 0.000 claims 1
- 239000004368 Modified starch Substances 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims 1
- 229960004853 betadex Drugs 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000009470 Theobroma cacao Nutrition 0.000 abstract description 5
- 244000299461 Theobroma cacao Species 0.000 abstract description 5
- 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 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 229930006000 Sucrose Natural products 0.000 abstract description 3
- 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 abstract description 3
- 239000005720 sucrose Substances 0.000 abstract description 3
- 238000003801 milling Methods 0.000 abstract 1
- 235000014571 nuts Nutrition 0.000 abstract 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 8
- 239000007787 solid Substances 0.000 description 7
- 230000036541 health Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000005923 long-lasting effect Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 241000723353 Chrysanthemum Species 0.000 description 1
- 208000001034 Frostbite Diseases 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 239000001341 hydroxy propyl starch Substances 0.000 description 1
- 235000013828 hydroxypropyl starch Nutrition 0.000 description 1
- 230000037111 immune power Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of fruit vegetable honey candy and preparation method thereof, fruit vegetable honey candy includes raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation resistant starch, wherein fruit-vegetable plant is made up of any two or the two or more compositions in lycium ruthenicum, red matrimony vine, beet root, Chinese yam, peppermint, chrysanthemum, ginkgo leaf, Sang Ren, black cocoa, grape, turmeric, coconut, Chinese larch fruit, sea-buckthorn or nut, the preparation method of fruit vegetable honey candy include 1) milling, 2) material mix, 3) solidified forming, 4) demoulding packaging and 5) storage storage is for sale；The present invention is poor for existing honey carrying inconvenience, honey business application, and the existing all kinds of candy foods by base-material of sucrose, the problem of blood glucose rise is easily brought after eating and decayed tooth is produced.This fruit vegetable honey candy disclosed by the invention, has certain directive significance for the new development of candy foods industry.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of fruit vegetable honey candy and preparation method thereof.
Background technology
Honey is the natural nourishing food that everybody likes, sweet delicious, its Main Ingredients and Appearance is fructose, and rich in vitamin,
Organic mineral substance and trace element, are a kind of natural products of fabulous dietotherapeutic.It is for oral administration can function of spleen and stomach regulating, improve immune
Power；External application can treat scald, frostbite and skin care, there is fabulous bactericidal antiphlogistic function, with high nutritive value,
And the participation after eating without insulin directly can be digested and assimilated, will not make blood glucose rise, it is people that decayed tooth is not resulted in again
Daily conventional health products.
But existing honey mostly exists in liquid form, it need to be stored with the good container of corresponding sealing, it is right
Transport and carrying, which are eaten, brings difficult and inconvenience.With the improvement of people ' s living standards, to the demand of the health-care efficacy of food
It is more and more, how a kind of simple production process, low cost are provided, be can be continuously produced, the honey product with health-care effect,
Have a extensive future, be also a urgent problem.
To solve this problem, foreign countries develop portable plastics inner wrapping ortho states bee product first；With
The development of technology, exploitation solid bee honey in succession both at home and abroad in the recent period, basic fundamental is blended grain powder etc. in honey, mixes and stirs plastic
Compound, then be ground into after heat-force dry powder or appearance, but the basic nutrition element of honey is typically subject to one and is fixed in drying
Ring, honey purity is difficult to improve in addition, generally 50%~65% or so, still cannot be used for candy production, processing can only be used as
The auxiliary material of food, to improve its nutrition and texture, its meaning to processed food is very big, and solid is added in such as breadmaking
Honey powder, the bread nutrition of baking can be improved, at the same taste is better, texture is soft, it is non-aging be hardened, therefore solid bee honey is very
It is received by the market.Because honey chemical property belongs to reducing sugar, hygroscopicity is strong, even if in the solid state, over time very
Easily softening is abnormal, this be current solid bee honey technical field present on international headache have to be overcome.
Because honey chemical property belongs to reducing sugar, hygroscopicity is strong, even if in the solid state, being easy to over time
Softening is abnormal, and this is international headache present on current solid bee honey technical field.The present invention is subject to from formula and technology
Research and innovation, successfully using scientific formulas such as resistance and converted starches, using freezing vacuum microwave drying system and science
Packaging system, makes manufactured goods honey content bring up to more than 80%, and achieve relatively more longlasting conformal effect of guaranteeing the quality；Together
When the present invention honey candy scientifically compounded the dual-purpose fruits and vegetables component of natural herbal cuisine, more make in halavah be rich in natural nutrition
Health factor, suitable each crowd's instant edible, honey candy of the invention overcomes universal each candy by base-material of sucrose at present
Food, the problem of blood glucose rise is brought after eating and decayed tooth is produced.This fruit vegetable honey candy is successfully developed, for candy
The new development of food service industry has the certain significance.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of fruit vegetable honey candy and its preparation side
Method, to solve the technical problem that honey of the prior art is not portable, honey commercial use is single, nutritive value is relatively low；This
Fruit vegetable honey candy of disclosure of the invention and preparation method thereof have simple production process, low cost, nutrient health, can continuous metaplasia
The characteristics of production, medicine food have both；
Technical scheme disclosed by the invention is as follows：The invention discloses a kind of fruit vegetable honey candy, including raw material honey, fruit
Vegetable plant, curable type auxiliary material and denaturation resistant starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and the weight for being denatured resistant starch
Constituent content is：
Wherein, fruit-vegetable plant be by lycium ruthenicum, red matrimony vine, beet root, Chinese yam, peppermint, chrysanthemum, ginkgo leaf, Sang Ren, it is black can
Can, grape, turmeric, coconut, Chinese larch fruit, any two or two or more compositions composition in sea-buckthorn or nut.
Further, curable type auxiliary material is by pre-gelatinized starch, esterification starch, etherification starch, maltodextrin, α cyclodextrin, β
Any of cyclodextrin or γ cyclodextrin or two kinds of compositions are combined.
Further, denaturation resistant starch is by etherificate converted starch, esterification converted starch, hydroxypropyl converted starch or friendship
A kind of one kind with wheat resistant starch, rice resistant starch or resistant starch of corn in connection converted starch is mixed；
Any of which converted starch and any one resistant starch press 1:1 ratio, which is mixed with, to be formed.
Further, the technical program discloses a kind of preparation method of fruit vegetable honey candy, including following preparation process：
1) it is milled, after the fruit-vegetable plant is dried totally, takes its active principle, be milled into the powder of 200-300 mesh；
2) material is mixed, by step 1) obtained by powder and the curable type auxiliary material and the honey pour into and stir
Mix in machine and mixed, mixing speed is 50~80 revs/min, and then mixing time 3~5 minutes adds the change
Property resistant starch be stirred, mixing speed control at 120~150 revs/min, stirring 5~10 minutes after, be made target mixing
Thing；
3) solidified forming, by the step 2) in the target mixture for preparing be placed in candy shaping mould, at -25 DEG C
After freezing at a temperature of~-10 DEG C, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled 3
~5% weight range, obtains the confectionary pellets of dehydrating and curing shaping；
4) demoulding packaging, by the step 3) in obtained dehydrating and curing shaped confectionary particle move into enter in aluminium platinum packing machine
Row vacuum packaging；
5) storage storage is for sale.
The invention discloses a kind of fruit vegetable honey candy and preparation method thereof, this programme is ground from formula and technology
Study carefully innovation, successfully using scientific formulas such as resistance and converted starches, utilize the bag for freezing vacuum microwave drying system and science
Dress system, makes manufactured goods honey content bring up to more than 80% (such as without fruits and vegetables component, up to more than 90%), and obtain
More longlasting conformal effect of guaranteeing the quality relatively；The honey candy of the present invention has scientifically compounded the dual-purpose fruits and vegetables of natural herbal cuisine simultaneously
Component, more makes to be rich in natural nutrition health factor in halavah, preferably each one monoid instant edible, and honey candy of the invention overcomes
Universal all kinds of candy foods by base-material of sucrose at present, it is edible after the problem of bring blood glucose rise and produce decayed tooth.This
Fruit vegetable honey candy is successfully developed, it will welcome by consumer, and is also had for the new development of candy foods industry
Definite meaning.Product of the present invention ensure that the local flavor and effective efficiency of honey, be dried using vacuum microwave low temperature dewatering, processing
Time is short, and technique is simple, and whole technique can be completed in 2 hours.Obtained finished product is with the intrinsic local flavor of honey and sweet mouth
The graininess candy of sense, its apparent colour is each different with the natural color of addition fruit and vegetable varieties, without any bad different
Taste, normal temperature shelf-life >=24 month, sanitary standard meets state food Health Regulations.
Embodiment
Embodiments of the invention are elaborated below, the present embodiment is carried out lower premised on technical solution of the present invention
Implement, give detailed embodiment and specific operating process, but protection scope of the present invention is not limited to following implementations
Example.
Embodiment 1
Embodiment 1 discloses a kind of fruit vegetable honey candy, including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation resist
Property starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：
Wherein, the fruit-vegetable plant in the present embodiment is made up of lycium ruthenicum and red matrimony vine；Curable type auxiliary material is by 2 parts of pre-gelatinized
Starch and 1 part of γ cyclodextrin combinations are formed, denaturation resistant starch be by etherificate converted starch and wheat resistant starch by weight
1:1 ratio, which is mixed with, to be formed.
Embodiment 2
Embodiment 2 discloses a kind of fruit vegetable honey candy, including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation resist
Property starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：90 parts of honey；Fruits and vegetables
5 parts of plant；1.2 parts of curable type auxiliary material；It is denatured 3.8 parts of resistant starch；Wherein, fruit-vegetable plant is by lycium ruthenicum, Chinese yam and peppermint three
Plant composition composition.Curable type auxiliary material is formed by the α cyclodextrin combinations of 0.6 part of maltodextrin and 0.6 part.Being denatured resistant starch is
Mixed by hydroxypropyl converted starch with rice resistant starch；Wherein converted starch and resistant starch are by weight 1:1 ratio
Example, which is mixed with, to be formed.
Embodiment 3
Embodiment 3 discloses a kind of fruit vegetable honey candy, including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation resist
Property starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：88 parts of honey；Fruits and vegetables
7 parts of plant；2 parts of curable type auxiliary material；It is denatured 3 parts of resistant starch；Wherein, fruit-vegetable plant is made up of two kinds of compositions of coconut and sea-buckthorn.
Curable type auxiliary material is made up of etherification starch；Denaturation resistant starch be mixed with wheat resistant starch by hydroxypropyl converted starch and
Into；Any of which converted starch and any one resistant starch press 1:1 ratio, which is mixed with, to be formed.
Embodiment 4
Embodiment 4 discloses a kind of preparation method of fruit vegetable honey candy, including following preparation process：
1) be milled, by each 5 parts of fruit-vegetable plant chrysanthemum and ginkgo leaf, dry it is clean after, take its active principle, be milled into 200-
The powder of 300 mesh；
2) material is mixed, by step 1) obtained by powder and 3 parts of etherification starch and 85 parts of honey pour into stirring
Mixed in machine, mixing speed is 50~80 revs/min, mixing time 3 minutes, then add 1 part of crosslinking denaturation
Starch and 1 part of resistant starch of corn are stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 10 minutes, are made
Target mixture；
3) solidified forming, by step 2) in the target mixture for preparing be placed in candy shaping mould, at a temperature of -10 DEG C
After freezing, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled in 3~5% weight models
Enclose, obtain the confectionary pellets of dehydrating and curing shaping；
4) demoulding packaging, obtained dehydrating and curing shaped confectionary particle is moved into and is vacuum-packed in aluminium platinum packing machine；
5) storage storage is for sale.
Embodiment 5
Embodiment 5 discloses a kind of preparation method of fruit vegetable honey candy, including following preparation process：
1) it is milled, by fruit-vegetable plant Chinese yam, peppermint, chrysanthemum, ginkgo leaf and each two parts of Sang Ren, after drying totally, takes it to have
Component is imitated, the powder of 200-300 mesh is milled into；
2) material is mixed, by step 1) obtained by powder and 3 parts of etherification starch and 85 parts of honey pour into stirring
Mixed in machine, mixing speed is 50~80 revs/min, mixing time 3 minutes, then add 1 part of crosslinking denaturation
Starch and 1 part of resistant starch of corn are stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 10 minutes, are made
Target mixture；
3) solidified forming, by step 2) in the target mixture for preparing be placed in candy shaping mould, at a temperature of -25 DEG C
After freezing, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled in 3~5% weight models
Enclose, obtain the confectionary pellets of dehydrating and curing shaping；
4) demoulding packaging, obtained dehydrating and curing shaped confectionary particle is moved into and is vacuum-packed in aluminium platinum packing machine；
5) storage storage is for sale.
Embodiment 6
Embodiment 4 discloses a kind of preparation method of fruit vegetable honey candy, including following preparation process：
1) be milled, by each 5 parts of fruit-vegetable plant chrysanthemum and raisins, dry it is clean after, take its active principle, be milled into 200-
The powder of 300 mesh；
2) material is mixed, by step 1) obtained by powder and 3 parts of etherification starch and 85 parts of honey pour into stirring
Mixed in machine, mixing speed is 50~80 revs/min, mixing time 3 minutes, then add 1 part of crosslinking denaturation
Starch and 1 part of resistant starch of corn are stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 10 minutes, are made
Target mixture；
3) solidified forming, by step 2) in the target mixture for preparing be placed in candy shaping mould, at a temperature of -10 DEG C
After freezing, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled in 3~5% weight models
Enclose, obtain the confectionary pellets of dehydrating and curing shaping；
4) demoulding packaging, obtained dehydrating and curing shaped confectionary particle is moved into and is vacuum-packed in aluminium platinum packing machine；
5) storage storage is for sale, and wherein finished product honey content reaches 85%.
Embodiment 7
Present embodiment discloses a kind of fruit vegetable honey candy, including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation are anti-
Property starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：90 parts of honey；Fruits and vegetables
5 parts of plant；2 parts of curable type auxiliary material；It is denatured 3 parts of resistant starch；Wherein, fruit-vegetable plant be by 1 part of lycium ruthenicum, 1 part of black cocoa, 1 part
Chrysanthemum, 1 portion of peppermint and 1 part of nut composition.Curable type auxiliary material is maltodextrin；Denaturation resistant starch is formed sediment by 1 part of hydroxypropyl denaturation
Powder is mixed with 1 part of resistant starch of corn；Preparation process is as follows：
1) it is milled, after 1 part of lycium ruthenicum, 1 part of black cocoa, 1 part of chrysanthemum, 1 portion of peppermint and 1 part of nut are dried totally, mixing
Together, it is milled into the powder of 200-300 mesh；
2) material is mixed, by step 1) obtained by powder and maltodextrin and 90 parts of honey pour into mixer
Mixed, mixing speed is 50~80 revs/min, stirs 5 minutes, then adds 1 portion of hydroxypropyl converted starch and 1
Part resistant starch of corn mixture is stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 10 minutes, is made
Target mixture；
3) solidified forming, by step 2) in the target mixture for preparing be placed in candy shaping mould, freeze at -20 DEG C
Afterwards, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled in 3~5% weight ranges, obtained
The confectionary pellets shaped to dehydrating and curing；
4) demoulding packaging, by step 3) in obtained dehydrating and curing shaped confectionary particle move into aluminium platinum packing machine carry out it is true
Empty package；
5) storage storage is for sale.
Embodiment 8
Present embodiment discloses a kind of fruit vegetable honey candy, including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation are anti-
Property starch, raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：90 parts of honey；Fruits and vegetables
5 parts of plant；2 parts of curable type auxiliary material；It is denatured 3 parts of resistant starch；Wherein, fruit-vegetable plant be by 1 part of red matrimony vine, 1 part of black cocoa, 1 part
Chinese larch fruit, 1 portion of sea-buckthorn and 1 part of nut composition.Curable type auxiliary material is maltodextrin；Denaturation resistant starch is denatured by 1 part of hydroxypropyl
Starch is mixed with 1 part of resistant starch of corn；Preparation process is as follows：
1) it is milled, after 1 part of red matrimony vine, 1 part of black cocoa, 1 part of Chinese larch fruit, 1 portion of sea-buckthorn and 1 part of nut are dried totally, mixes
It is combined, is milled into the powder of 200-300 mesh；
2) material is mixed, by step 1) obtained by powder and maltodextrin and 90 parts of honey pour into mixer
Mixed, mixing speed is 50~80 revs/min, stirs 5 minutes, then adds 1 portion of hydroxypropyl converted starch and 1
Part resistant starch of corn mixture is stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 10 minutes, is made
Target mixture；
3) solidified forming, by step 2) in the target mixture for preparing be placed in candy shaping mould, freeze at -20 DEG C
Afterwards, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled in 3~5% weight ranges, obtained
The confectionary pellets shaped to dehydrating and curing；
4) demoulding packaging, by step 3) in obtained dehydrating and curing shaped confectionary particle move into aluminium platinum packing machine carry out it is true
Empty package；
5) storage storage is for sale.
Claims (4)
1. a kind of fruit vegetable honey candy, it is characterised in that formed sediment including raw material honey, fruit-vegetable plant, curable type auxiliary material and denaturation resistance
Powder, the raw material honey, fruit-vegetable plant, curable type auxiliary material and be denatured resistant starch components by weight percent content be：
Wherein, the fruit-vegetable plant be by lycium ruthenicum, red matrimony vine, beet root, Chinese yam, peppermint, chrysanthemum, ginkgo leaf, Sang Ren, it is black can
Can, grape, turmeric, coconut, Chinese larch fruit, any two or two or more compositions composition in sea-buckthorn or nut.
2. fruit vegetable honey candy as claimed in claim 1, it is characterised in that the curable type auxiliary material is by pre-gelatinized starch, ester
Change any of starch, etherification starch, maltodextrin, α cyclodextrin, beta cyclodextrin or γ cyclodextrin or two kinds into subassembly
Into.
3. fruit vegetable honey candy as claimed in claim 1, it is characterised in that the denaturation resistant starch is formed sediment by etherificate denaturation
One kind in powder, esterification converted starch, hydroxypropyl converted starch or crosslinking modified starch is formed sediment with wheat resistant starch, rice resistance
One kind in powder or resistant starch of corn is mixed.
4. a kind of preparation method of fruit vegetable honey candy as described in any claim in 1-3 such as claim, it is characterised in that bag
Include following preparation process：
1) it is milled, after the fruit-vegetable plant is dried totally, takes its active principle, be milled into the powder of 200-300 mesh；
2) material is mixed, by step 1) obtained by powder and the curable type auxiliary material, the honey pour into mixer
Mixed, mixing speed is 50~80 revs/min, and then mixing time 3~5 minutes adds the denaturation resistance
Starch is stirred, and mixing speed is controlled at 120~150 revs/min, after stirring 5~10 minutes, and target mixture is made；
3) solidified forming, by the step 2) in the target mixture for preparing be placed in candy shaping mould, -25 DEG C~-10
After freezing at a temperature of DEG C, move into vacuum microwave low temperature dewatering machine, carry out microwave dehydration, candy moisture is controlled 3~5%
Weight range, obtains the confectionary pellets of dehydrating and curing shaping；
4) demoulding packaging, by the step 3) in obtained dehydrating and curing shaped confectionary particle move into aluminium platinum packing machine carry out it is true
Empty package；
5) storage storage is for sale.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710173858.1A CN106954729A (en) | 2017-03-22 | 2017-03-22 | A kind of fruit vegetable honey candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710173858.1A CN106954729A (en) | 2017-03-22 | 2017-03-22 | A kind of fruit vegetable honey candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106954729A true CN106954729A (en) | 2017-07-18 |
Family
ID=59470927
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710173858.1A Pending CN106954729A (en) | 2017-03-22 | 2017-03-22 | A kind of fruit vegetable honey candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106954729A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927300A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey health sugar |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6154379B2 (en) * | 1983-10-31 | 1986-11-21 | Mizutani Yohoen Kk | |
| CN101015316A (en) * | 2007-03-05 | 2007-08-15 | 浙江工业大学 | Process for preparing candy with high elasticity |
| CN101884360A (en) * | 2010-04-02 | 2010-11-17 | 东莞市天邦神叶食品有限公司 | Stevioside-containing candy and preparation method thereof |
| CN102058004A (en) * | 2010-10-29 | 2011-05-18 | 江南大学 | Solid honey candy and preparation method thereof |
| CN105941786A (en) * | 2016-04-28 | 2016-09-21 | 膳立方生物科技（上海）有限公司 | Sweets rich in dietary fibers and preparation method of sweets |
-
2017
- 2017-03-22 CN CN201710173858.1A patent/CN106954729A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6154379B2 (en) * | 1983-10-31 | 1986-11-21 | Mizutani Yohoen Kk | |
| CN101015316A (en) * | 2007-03-05 | 2007-08-15 | 浙江工业大学 | Process for preparing candy with high elasticity |
| CN101884360A (en) * | 2010-04-02 | 2010-11-17 | 东莞市天邦神叶食品有限公司 | Stevioside-containing candy and preparation method thereof |
| CN102058004A (en) * | 2010-10-29 | 2011-05-18 | 江南大学 | Solid honey candy and preparation method thereof |
| CN105941786A (en) * | 2016-04-28 | 2016-09-21 | 膳立方生物科技（上海）有限公司 | Sweets rich in dietary fibers and preparation method of sweets |
Non-Patent Citations (1)
| Title |
|---|
| 赵庆华等: "《农家科学致富400法》", 31 October 1986, 金盾出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927300A (en) * | 2017-11-30 | 2018-04-20 | 赖保山 | The preparation method of spirulina honey health sugar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103229898B (en) | Cow forage and preparation method thereof | |
| CN102461618A (en) | Cassava coconut biscuits and preparation method thereof | |
| CN106070501A (en) | A kind of precious mushroom moon cake and preparation method thereof | |
| CN103689428A (en) | Bacteria flavor wheat germ powder and preparation method thereof | |
| CN104544352A (en) | Peanut butter and preparation method thereof | |
| CN103404873A (en) | Herbal cuisine noodle and preparation method thereof | |
| CN103548960A (en) | Making method of nostoc sphaeroids kutz nutritional crisps | |
| CN104286125A (en) | Sorghum and milk crisp cake with skin-beautifying function | |
| CN102160617A (en) | Cooked wheaten food containing fresh cooked persimmon ingredients and preparation process thereof | |
| CN102342432A (en) | Method for preparing golden mushroom nutritional noodles | |
| CN106954729A (en) | A kind of fruit vegetable honey candy and preparation method thereof | |
| US20100303995A1 (en) | Natural nutritional supplementary food of abelmoschus manihot (linn.) medius | |
| CN103689448A (en) | Fruit and vegetable wheat germ meal and preparation method thereof | |
| KR20100103157A (en) | Healthfood using silkworm powder and method preparing thereof | |
| CN108244191B (en) | Preparation method of orange-flavored potato crisps | |
| CN102370131A (en) | Needle mushroom nutritious noodle and preparation method thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN114145327A (en) | Method for making highland barley cakes | |
| KR101145327B1 (en) | Instant rice noodle using the extract of Yacorn and Hovenia dulcis, and manufacturing method thereof | |
| CN104366238A (en) | Coarse grain dumpling and preparation method thereof | |
| CN103355579A (en) | Method for making vermicelli rich in nutrients | |
| LU504511B1 (en) | Fig dietary fiber food and its preparation method | |
| CN103385273A (en) | Multi-taste fruit and vegetable flour food | |
| CN104473182A (en) | Rice flour and cold noodle dumpling with a function of dispersing blood stasis and preparation method of rice flour and cold noodle dumpling | |
| CN106259696A (en) | A kind of compound dried meat of cranberry body-building fruit and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170718 |