CN107518238A - 一种菊花黑糖固体饮料及其制备方法 - Google Patents
一种菊花黑糖固体饮料及其制备方法 Download PDFInfo
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- 235000000346 sugar Nutrition 0.000 title claims abstract description 47
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 24
- 235000013361 beverage Nutrition 0.000 title claims abstract description 13
- 239000007787 solid Substances 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 5
- 244000189548 Chrysanthemum x morifolium Species 0.000 title 1
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000005266 casting Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 208000002874 Acne Vulgaris Diseases 0.000 abstract description 2
- 206010019233 Headaches Diseases 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract description 2
- 201000007100 Pharyngitis Diseases 0.000 abstract description 2
- 206010000496 acne Diseases 0.000 abstract description 2
- 208000020670 canker sore Diseases 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 231100000869 headache Toxicity 0.000 abstract description 2
- 208000013403 hyperactivity Diseases 0.000 abstract description 2
- 230000004054 inflammatory process Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 description 3
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012752 auxiliary agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003245 coal Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种菊花黑糖固体饮料，按重量分数，由以下组份组成：黑糖、白糖76％，菊花6％，水18％。本发明将菊花与黑糖进行创造性的结合，进一步的丰富了黑糖的运用；菊花味甘苦、性微寒、有散风清热、清肝明目和解毒消炎等作用。是最佳的降火良药，比如像因为干燥火旺而导致的痤疮、喉咙发炎、外感风热、头痛、口腔溃疡等症、只要适量的饮用本发明的菊花黑糖就能有效的达到降火的作用。
Description
技术领域
本发明涉及饮食品技术领域，尤其涉及一种菊花黑糖固体饮料及其制备方法。
背景技术
黑糖一种常见的食用糖，相对白糖而言，泛指没有经过完全精炼的蔗糖。不同色泽的蔗糖会冠以不同的名称，较浅色的又被称为黄糖，较深色的又被称为黑糖。黑糖其实是甘蔗制糖制程上第一道产品,一般颜色较深，呈粉状且有较多杂质，富涵营养；黑糖再次精炼结晶，则制成红糖。黑糖能保持蔗糖的天然焦香味道。白糖甜度较低，但因为甜味的纯度高，可用来调制饮料或制作西点不会影响其他材料的原味，且具有使糕点质地蓬松的效用。红糖常以红砂糖的形式用於冲调咖啡，或制作甜点之用。而黑糖则不添加任何防腐剂、色素、抗结剂、助剂，从甘蔗取汁到最后的成品入库，完全采用物理方法将糖分结晶。
但是现有的黑糖产品单一，无法满足人日益多元化的需求。
发明内容
本发明的目的在于提供一种具有兼具菊化和黑糖功效的菊花黑糖固体饮料。
为解决以上技术问题，本发明提供一种菊花黑糖固体饮料，按重量分数，由以下组份组成：
黑糖、白糖 76％
菊花 6％
水 18％。
本发明还公开了一种上述菊花黑糖固体饮料的制备方法，具体包括以下步骤：
(1)原料筛选：选择来料良好的黑糖、白糖、菊花；
(2)配料：按上述比例称取原料；
(3)将称取好原料加入熬糖锅内，控制熬糖温度在100-150℃；熬糖时间30-40min；
(4)浇注模：将熬的糖浆倒入合适的模具中；
(5)冷却成型：将糖浆冷却至室温定型；
(6)内包装：将定型好的糖块送入自动包装机进行包装；
(7)检验，贮存。
优选的，步骤(6)中还包括对包装材料进行消毒。
本发明将菊花与黑糖进行创造性的结合，进一步的丰富了黑糖的运用；菊花味甘苦、性微寒、有散风清热、清肝明目和解毒消炎等作用。是最佳的降火良药，比如像因为干燥火旺而导致的痤疮、喉咙发炎、外感风热、头痛、口腔溃疡等症、只要适量的饮用本发明的菊花黑糖就能有效的达到降火的作用。
具体实施方式
下面将结合具体实施例对本发明实施例中的技术方案进行清楚、完整地描述。
本发明提供一种菊花黑糖固体饮料，按重量分数，由以下组份组成：
黑糖、白糖 76％
菊花 6％
水 18％。
一种制备上述黑糖固体饮料的方法，具体包括以下步骤：
(1)原料筛选：选择来料良好的黑糖、白糖、菊花；
(2)配料：按上述比例称取原料；
(3)将称取好原料加入熬糖锅内，控制熬糖温度在100-150℃；熬糖时间30-40min；
(4)浇注模：将熬的糖浆倒入合适的模具中；
(5)冷却成型：将糖浆冷却至室温定型；
(6)内包装：将定型好的糖块送入自动包装机进行包装；
(7)检验，贮存。
具体的，步骤(6)中还包括对包装材料进行消毒。
以上所述是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也视为本发明的保护范围。
Claims (3)
1.一种菊花黑糖固体饮料，其特征在于，按重量分数，由以下组份组成：
黑糖、白糖 76％
菊花 6％
水 18％。
2.一种制备如权利要求1所述的一种菊花黑糖固体饮料的方法，其特征在于，包括以下步骤：
(1)原料筛选：选择来料良好的黑糖、白糖、菊花；
(2)配料：按上述比例称取原料；
(3)将称取好原料加入熬糖锅内，控制熬糖温度在100-150℃；熬糖时间30-40min；
(4)浇注模：将熬的糖浆倒入合适的模具中；
(5)冷却成型：将糖浆冷却至室温定型；
(6)内包装：将定型好的糖块送入自动包装机进行包装；
(7)检验，贮存。
3.根据权利要求2所述的菊花黑糖固体饮料的制备方法，其特征在于：步骤(6)中还包括对包装材料进行消毒。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802554A (zh) * | 2020-07-09 | 2020-10-23 | 陕西安康幸福农业有限公司 | 一种金银花黑糖固体饮料及其制备方法和应用 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09157A (ja) * | 1995-06-20 | 1997-01-07 | Katsuragi Seika Kaihatsu Kk | のど飴の製造方法 |
| CN104413333A (zh) * | 2013-09-01 | 2015-03-18 | 青岛道合生物科技有限公司 | 一种姜制红枣黑方糖块 |
| CN106261329A (zh) * | 2016-08-19 | 2017-01-04 | 赖维新 | 一种花果风味的黑糖固体饮料及其制备方法 |
| CN106900961A (zh) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | 一种玫瑰黑糖块保健食品 |
-
2017
- 2017-07-26 CN CN201710617229.3A patent/CN107518238A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09157A (ja) * | 1995-06-20 | 1997-01-07 | Katsuragi Seika Kaihatsu Kk | のど飴の製造方法 |
| CN104413333A (zh) * | 2013-09-01 | 2015-03-18 | 青岛道合生物科技有限公司 | 一种姜制红枣黑方糖块 |
| CN106261329A (zh) * | 2016-08-19 | 2017-01-04 | 赖维新 | 一种花果风味的黑糖固体饮料及其制备方法 |
| CN106900961A (zh) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | 一种玫瑰黑糖块保健食品 |
Non-Patent Citations (2)
| Title |
|---|
| VVV糖: "金桂黑糖", 《微博HTTPS://WWW.WEIBO.COM/P/1001603914560699521766?WVR=6&MOD=WENZHANGMOD》 * |
| 供销蜂鸟: "古法配方黑糖", 《搜狐HTTPS://WWW.SOHU.COM/A/118626221_393370》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111802554A (zh) * | 2020-07-09 | 2020-10-23 | 陕西安康幸福农业有限公司 | 一种金银花黑糖固体饮料及其制备方法和应用 |
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