CN107027943A - Health-care honey candy - Google Patents
Health-care honey candy Download PDFInfo
- Publication number
- CN107027943A CN107027943A CN201610077269.9A CN201610077269A CN107027943A CN 107027943 A CN107027943 A CN 107027943A CN 201610077269 A CN201610077269 A CN 201610077269A CN 107027943 A CN107027943 A CN 107027943A
- Authority
- CN
- China
- Prior art keywords
- honey
- health
- raw material
- candy
- care
- 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 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 26
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 239000005913 Maltodextrin Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 4
- 235000013373 food additive Nutrition 0.000 claims description 4
- 239000002778 food additive Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 229940035034 maltodextrin Drugs 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 2
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 241001672694 Citrus reticulata Species 0.000 claims 1
- 240000006909 Tilia x europaea Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract 1
- 239000011521 glass Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 240000008866 Ziziphus nummularia Species 0.000 description 2
- 238000010438 heat treatment Methods 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
- 244000144730 Amygdalus persica Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 1
- 239000004480 active ingredient Substances 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The application belongs to health products, confectionery area, is Portable honey health-care sweets, and the application set forth the specific composition and its content, manufacture craft of honey candy.Traditional eating method of honey is to convert warm water to drink, and is wasted time and energy, it is necessary to which certain equipment, inconvenient.Honey and the concentration cooling of other food materials cryogenic vacuums are pressed into solid candy by the application, it is convenient for carrying, instant bagged, without finding warm water, glass, stirring rod, opens the new fashion of health of " ecosystem honey; now begin to chew to eat ", and the original nutritional ingredient of honey is remained to big degree to the greatest extent, a honey candy is eaten, equivalent to the hydromel for drinking 400ml, edible honey is set more to facilitate, more Ensure Liquid.
Description
Technical field
The honey candy of the application belongs to the health care soft sweet made by primary raw material of honey, field of food.
Background technology
Seldom, what is had is also that a small amount of honey is with the addition of in candy to honey candy in the market, and made by primary raw material of honey
Health-care sweets patent CN201510272229 includes sucrose and malic acid, is not suitable for diabetes patient；CN201410829208 contains shallow lake
Powder, is unfavorable for enteron aisle patients, and existing honey soft sweet patent is boiling process temperature control at 55-80 DEG C, is easily caused honey
Middle amino acid, enzyme etc. lose activity.The application has evaded problem above, and candy species is more, with the addition of other food compositions, more former
Ecology, health-care effect is more preferable.
The content of the invention
Technical scheme
The principle that its viscosity rises after the application is gradually concentrated using honey, hardness rises, liquid honey cryogenic vacuum is boiled and removes water
Point, then rapid cooling compacting.Or it is subject to other health materials, diversified health-care sweets are made, it is ensured that the original nutritional ingredient of honey
And local flavor is not destroyed, while the antibiotic property because of honey in itself, it is ensured that the retention cycle of candy.Meanwhile, temperature is boiled with relatively low
Concentration, the manufacturing deficiency-temperature for having evaded existing patent is higher, causes honey active ingredient to lose activity；During raw material are boiled
Simultaneously to container vacuum-pumping, wherein moisture is discharged more quickly, is accelerated concentration speed, is shortened the production cycle.
All with natural honey, (purity 100%, Baume degrees >=41.5) is primary raw material to honey candy, or plus milk, peanut, core
The health care food materials of peach, jujube etc, the Temperature Vacuum concentration for being aided with necessary food additives at 35-55 DEG C is formed, its title and master
Composition (mass fraction) is wanted to see the table below：
Manufacture craft：Ingredient inspection → raw material preliminary working → raw material mixing → raw material cryogenic vacuum boils → raw material is cooled down → and adds food additive
Plus agent → raw material shaping → product inspection → finished product packing.
Embodiment
Honey is through examining, filtering (elimination impurity), imports in making apparatus, peanut, walnut are smashed through frying, jujube is cleaned through stoning
Cryogenic vacuum is carried out in the honey for adding container after drying according to above recipe requirements to boil, thing to be mixed boils the concentration of technological requirement,
Food additives are added, then mixture is cooled down, compacting is molded, finished product-solid candy is ultimately formed, carries out after the assay was approved
Packed and transported.
The making of halavah：Edible pectin, citric acid, maltodextrin, water are mixed in proportion, after heating stirring is uniform, are cooled to
Less than 35 DEG C, with examining qualified honey to be well mixed in above ratio, load in making apparatus, under 35-55 DEG C of vacuum environment
Boil, treat that its concentration and viscosity reach process stipulation scope, stop heating, then cooled down the mixture boiled importing mould,
Re-compacted shaping, finally tests and packs.
Claims (5)
1. a kind of bee honey health-care candy, it is characterised in that：Using natural honey as primary raw material, natural honey can using rape nectar, mandarin orange nectar,
Sophorae honey, miscellaneous nectar, lime tree nectar etc., the confectionery composition include honey, edible pectin, citric acid, maltodextrin or milk, peanut,
Walnut, jujube, are boiled through cryogenic vacuum by form formula and cool down the compressing solid candy being made again.
2. bee honey health-care candy according to claim 1, it is characterised in that：The bee honey health-care candy uses honey, moisture, edible pectin, lemon
Two or more compositions collocation among lemon acid, maltodextrin, milk, walnut, peanut, jujube.
3. bee honey health-care candy according to claim 2, it is characterised in that：The content (%) of maltodextrin and citric acid is respectively
12.5-14.5,0.6-3.
4. bee honey health-care candy according to claim 1, its production technology is：Ingredient inspection → raw material preliminary working → raw material mixing → raw material low temperature
Boil → raw material is cooled down → and add food additives → raw material shaping → product inspection → finished product packing.
5. bee honey health-care candy according to claim 1, its producing principle is：Raw material is concentrated in vacuo at a temperature of 35-55 DEG C and formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610077269.9A CN107027943A (en) | 2016-02-03 | 2016-02-03 | Health-care honey candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610077269.9A CN107027943A (en) | 2016-02-03 | 2016-02-03 | Health-care honey candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107027943A true CN107027943A (en) | 2017-08-11 |
Family
ID=59532123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610077269.9A Pending CN107027943A (en) | 2016-02-03 | 2016-02-03 | Health-care honey candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107027943A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5356650A (en) * | 1989-02-09 | 1994-10-18 | Bee K Co., Ltd. | Process for producing solid honey |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
-
2016
- 2016-02-03 CN CN201610077269.9A patent/CN107027943A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5356650A (en) * | 1989-02-09 | 1994-10-18 | Bee K Co., Ltd. | Process for producing solid honey |
| CN104472821A (en) * | 2014-12-26 | 2015-04-01 | 彭军 | Hard honey candy and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘天印等: "《挤压膨化食品生产工艺与配方》", 29 February 1992, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613631B (en) | Black raspberry beverage and making method thereof | |
| CN103783348A (en) | Medlar jam and preparation method thereof | |
| CN102613616A (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN104431241A (en) | Fudge for moistening lung to arrest cough and preparation method of fudge | |
| CN102885192B (en) | Preparation method of citrus soft sweets | |
| CN103462120B (en) | Pinenut juice pulp particle beverage and preparation method thereof | |
| CN104432098A (en) | Sparassis crispa chewable tablets and preparation method thereof | |
| CN103891828B (en) | A kind of egg cylinder containing glutinous millet and rotten rice and preparation method thereof | |
| CN104543316A (en) | Method for making fermented glutinous rice ice sucker | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN101218952A (en) | Coconut candy | |
| CN109498655B (en) | Fresh donkey-hide gelatin and preparation method thereof | |
| CN105410676A (en) | Two-color osmanthus fragrans cake | |
| CN103202455A (en) | Jujube salt preparation method | |
| CN103704553A (en) | Sugar-free cube sugar, and preparation method thereof | |
| CN106072139A (en) | A kind of preparation method of instant type mixing green vegetable | |
| CN107027943A (en) | Health-care honey candy | |
| CN113875958A (en) | Suction type functional sleep jelly and production process thereof | |
| CN102326748A (en) | Waxberry bean vermicelli | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN104770553B (en) | A kind of Kiwi berry comfit and preparation method thereof | |
| CN105053370B (en) | A kind of red date milk tea formula and preparation method | |
| CN111418631A (en) | A dairy product containing potato component and its preparation method | |
| CN102987460A (en) | Method for preparing sesame, soybean and anise paste | |
| CN105558251A (en) | Bicolor peach flower cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: You Houhua Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170811 |