CN107712237A - Refined sugar fruit - Google Patents
Refined sugar fruit Download PDFInfo
- Publication number
- CN107712237A CN107712237A CN201710977765.4A CN201710977765A CN107712237A CN 107712237 A CN107712237 A CN 107712237A CN 201710977765 A CN201710977765 A CN 201710977765A CN 107712237 A CN107712237 A CN 107712237A
- Authority
- CN
- China
- Prior art keywords
- parts
- refined sugar
- root
- milk
- water
- 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
- 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 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 241001113925 Buddleja Species 0.000 claims abstract description 11
- 241000541656 Carex marina Species 0.000 claims abstract description 11
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 11
- 244000197580 Poria cocos Species 0.000 claims abstract description 11
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 11
- 241001411234 Sagina subulata Species 0.000 claims abstract description 11
- 240000007164 Salvia officinalis Species 0.000 claims abstract description 11
- 239000001771 mentha piperita Substances 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 11
- 235000005412 red sage Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 241000736199 Paeonia Species 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 241000256844 Apis mellifera Species 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 244000170916 Paeonia officinalis Species 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 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
- A23G3/364—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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material 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)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a kind of refined sugar fruit, the mass fraction of its various composition is：50 100 parts of 68 parts of refined sugar, 35 parts of the red sage root, 24 parts of dried peppermint leaf, 13 parts of the root of herbaceous peony, 35 parts of radix bupleuri, 57 parts of sea sedge, 25 parts of butterflybush flower, 24 parts of Poria cocos, 35 parts of Sagina subulata, 10 20 parts of milk, 10 15 parts of honey, 13 parts of rhizoma zingiberis and water.Its is in good taste, nutritious, nonhazardous, is advantageous to the candy of child's health, meets market use demand, is advantageous to product promotion.
Description
Technical field
The present invention relates to a kind of refined sugar fruit.
Background technology
Candy of the prior art is various in style, its mouthfeel generally all be sweet tea sweet tea or by adding the tastes such as milk
Make it that there is milk flavor etc. simultaneously.
Its monotonous taste, and make its increase taste by adding essence mostly, not only mouthfeel is poor, and excessive adds
Add agent very not beneficial to the body of child.
The content of the invention
The purpose of the present invention is to propose to a kind of refined sugar fruit, overcomes the above-mentioned deficiency of prior art, its is in good taste, there is battalion
Support, nonhazardous, be advantageous to the candy of child's health, meet market use demand, be advantageous to product promotion.
In order to reach above-mentioned purpose of design, the technical solution adopted by the present invention is as follows：
A kind of refined sugar fruit, the mass fraction of its various composition are：It is refined sugar 6-8 parts, red sage root 3-5 parts, dried peppermint leaf 2-4 parts, white
Chinese herbaceous peony 1-3 parts, radix bupleuri 3-5 parts, sea sedge 5-7 parts, butterflybush flower 2-5 parts, Poria cocos 2-4 parts, Sagina subulata 3-5 parts, milk 10-20 parts, honeybee
Sweet 10-15 parts, rhizoma zingiberis 1-3 parts and water 50-100 parts.
Preferably, the refined sugar fruit, the mass fraction of its various composition are：It is 7 parts of refined sugar, 4 parts of the red sage root, 3 parts of dried peppermint leaf, white
2 parts of Chinese herbaceous peony, 4 parts of radix bupleuri, 6 parts of sea sedge, 3 parts of butterflybush flower, 3 parts of Poria cocos, 4 parts of Sagina subulata, 15 parts of milk, 12 parts of honey, 2 parts of rhizoma zingiberis and
75 parts of water.
Preferably, the refined sugar fruit, its preparation method comprise the following steps：
Step 1: the red sage root, dried peppermint leaf, the root of herbaceous peony, radix bupleuri, sea sedge, butterflybush flower, Poria cocos, Sagina subulata, rhizoma zingiberis are cleaned by proportioning
Totally, it is standby after sterilization；
It is added to the water Step 2: above-mentioned steps one are obtained into various composition by proportioning, boils 1-3 hours, after cooling, filtering；
Step 3: the filtrate of above-mentioned steps two is mixed with refined sugar, milk, honey by proportioning, then carried out again with slow fire
Decoct, stirred when decocting, decocted to the solid finished product that water content is 1% to 5%, you can.
Preferably, in the step 2, temperature when boiling is 90-95 DEG C, and the time is 2 hours.
Preferably, in the step 3, when being cooked by slow fire, its temperature is 60-65 DEG C.
The beneficial effect of refined sugar fruit of the present invention is：Its is in good taste, nutritious, nonhazardous, is advantageous to child's body
The candy of body health, meets market use demand, is advantageous to product promotion.
Embodiment
Preferred embodiment of the invention is described in further detail below.
Embodiment 1：
The refined sugar fruit, the mass fraction of its various composition are：8 parts of refined sugar, 3 parts of the red sage root, 4 parts of dried peppermint leaf, 1 part of the root of herbaceous peony,
5 parts of radix bupleuri, 5 parts of sea sedge, 5 parts of butterflybush flower, 2 parts of Poria cocos, 5 parts of Sagina subulata, 10 parts of milk, 15 parts of honey, 1 part of rhizoma zingiberis and water 100
Part.
Embodiment 2：
The refined sugar fruit, the mass fraction of its various composition are：8 parts of refined sugar, 5 parts of the red sage root, 2 parts of dried peppermint leaf, 3 parts of the root of herbaceous peony,
3 parts of radix bupleuri, 7 parts of sea sedge, 2 parts of butterflybush flower, 4 parts of Poria cocos, 3 parts of Sagina subulata, 20 parts of milk, 10 parts of honey, 3 parts of rhizoma zingiberis and water 50
Part.
Embodiment 3：
The refined sugar fruit, the mass fraction of its various composition are：7 parts of refined sugar, 4 parts of the red sage root, 3 parts of dried peppermint leaf, 2 parts of the root of herbaceous peony,
4 parts of radix bupleuri, 6 parts of sea sedge, 3 parts of butterflybush flower, 3 parts of Poria cocos, 4 parts of Sagina subulata, 15 parts of milk, 12 parts of honey, 2 parts of rhizoma zingiberis and water 75
Part..
In above-described embodiment 1-3, the refined sugar fruit, its preparation method comprises the following steps：
Step 1: the red sage root, dried peppermint leaf, the root of herbaceous peony, radix bupleuri, sea sedge, butterflybush flower, Poria cocos, Sagina subulata, rhizoma zingiberis are cleaned by proportioning
Totally, it is standby after sterilization；
It is added to the water Step 2: above-mentioned steps one are obtained into various composition by proportioning, boils 1-3 hours, after cooling, filtering；
Step 3: the filtrate of above-mentioned steps two is mixed with refined sugar, milk, honey by proportioning, then carried out again with slow fire
Decoct, stirred when decocting, decocted to the solid finished product that water content is 1% to 5%, you can
In the step 2, temperature when boiling is 90-95 DEG C, and the time is 2 hours.
In the step 3, when being cooked by slow fire, its temperature is 60-65 DEG C.
Above content is to combine the further description that specific preferred embodiment is done to the present invention, is easy to the skill
The technical staff in art field is understood that and using the present invention, it is impossible to assert that the specific implementation of the present invention is confined to these explanations.
For general technical staff of the technical field of the invention, it can also make without departing from the inventive concept of the premise
Some simple deduction or replace, without by performing creative labour.Therefore, those skilled in the art's taking off according to the present invention
Show, the simple modifications made to the present invention all should be within protection scope of the present invention.
Claims (5)
- A kind of 1. refined sugar fruit, it is characterised in that：The mass fraction of its various composition is：Refined sugar 6-8 parts, red sage root 3-5 parts, dried peppermint leaf 2-4 parts, root of herbaceous peony 1-3 parts, radix bupleuri 3-5 parts, sea sedge 5-7 parts, butterflybush flower 2-5 parts, Poria cocos 2-4 parts, Sagina subulata 3-5 parts, milk 10- 20 parts, honey 10-15 parts, rhizoma zingiberis 1-3 parts and water 50-100 parts.
- 2. refined sugar fruit according to claim 1, it is characterised in that：The mass fraction of various composition is：7 parts of refined sugar, the red sage root 4 Part, 3 parts of dried peppermint leaf, 2 parts of the root of herbaceous peony, 4 parts of radix bupleuri, 6 parts of sea sedge, 3 parts of butterflybush flower, 3 parts of Poria cocos, 4 parts of Sagina subulata, 15 parts of milk, honeybee 75 parts of 12 parts of honey, 2 parts of rhizoma zingiberis and water.
- 3. refined sugar fruit according to claim 1 or 2, it is characterised in that：Its preparation method, comprise the following steps：Done Step 1: cleaning the red sage root, dried peppermint leaf, the root of herbaceous peony, radix bupleuri, sea sedge, butterflybush flower, Poria cocos, Sagina subulata, rhizoma zingiberis by proportioning Only, it is standby after sterilization；It is added to the water Step 2: above-mentioned steps one are obtained into various composition by proportioning, boils 1-3 hours, after cooling, filtering；Step 3: the filtrate of above-mentioned steps two is mixed with refined sugar, milk, honey by proportioning, then decocted again with slow fire, Stir, decocted to the solid finished product that water content is 1% to 5% when decocting, you can.
- 4. refined sugar fruit according to claim 3, it is characterised in that：In the step 2, temperature when boiling is 90-95 DEG C, the time is 2 hours.
- 5. refined sugar fruit according to claim 4, it is characterised in that：In the step 3, when being cooked by slow fire, its temperature For 60-65 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710977765.4A CN107712237A (en) | 2017-10-17 | 2017-10-17 | Refined sugar fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710977765.4A CN107712237A (en) | 2017-10-17 | 2017-10-17 | Refined sugar fruit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712237A true CN107712237A (en) | 2018-02-23 |
Family
ID=61211997
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710977765.4A Pending CN107712237A (en) | 2017-10-17 | 2017-10-17 | Refined sugar fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712237A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387778A (en) * | 2002-06-21 | 2003-01-01 | 郁云生 | Denatured sorghum candy and its use |
| US20030138520A1 (en) * | 2000-06-30 | 2003-07-24 | Bell David Alan | Confectionery products containing active ingredients |
| CN104222452A (en) * | 2013-06-07 | 2014-12-24 | 李美纯 | Candy |
| CN104222453A (en) * | 2013-06-07 | 2014-12-24 | 李美纯 | Red date candy |
-
2017
- 2017-10-17 CN CN201710977765.4A patent/CN107712237A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030138520A1 (en) * | 2000-06-30 | 2003-07-24 | Bell David Alan | Confectionery products containing active ingredients |
| CN1387778A (en) * | 2002-06-21 | 2003-01-01 | 郁云生 | Denatured sorghum candy and its use |
| CN104222452A (en) * | 2013-06-07 | 2014-12-24 | 李美纯 | Candy |
| CN104222453A (en) * | 2013-06-07 | 2014-12-24 | 李美纯 | Red date candy |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652973A (en) | Soybean sauce mutton shashlik and preparation method thereof | |
| CN103932154B (en) | Ophiopogon japonicas tomato mutton sauce | |
| CN104222821A (en) | Freshwater mussel meat-lotus root seasoning for instant noodles | |
| CN103976208A (en) | Health preserving jam and preparation method thereof | |
| CN104957608A (en) | Method for processing heterophylly falsestarwort root decoction pieces | |
| CN106281898A (en) | The brewing method of Radix Syzygii Buxifolii root compound health wine | |
| CN103960334A (en) | Soft and waxy blueberry pastry and making method thereof | |
| CN106165866A (en) | A kind of cold-type yellow (clear) fruit jelly of clearing away liver-fire | |
| CN104770522A (en) | Radix puerariae blood pressure lowering health-care tea and preparation method thereof | |
| CN104305265A (en) | Vanilla beautifying sauced pig foot | |
| CN107712237A (en) | Refined sugar fruit | |
| CN103932308B (en) | Soft-shelled turtle health preserving soup of a kind of beautifying face and moistering lotion and preparation method thereof | |
| CN106262332A (en) | A kind of Rhizoma Zingiberis Recens resisting cold Rhizoma Nelumbinis fruit jelly and preparation method thereof | |
| CN105076318A (en) | Anti-cancer green tea and chestnut pastry and preparation method thereof | |
| CN104431958A (en) | Golden mushroom broad bean paste and preparation method thereof | |
| CN106106748A (en) | A kind of many fruit grain baking meter Xiang Guo freezes | |
| CN106259687A (en) | A kind of compound dried meat of sweet Jambul body-building fruit and preparation method thereof | |
| CN104381799A (en) | Low-sugar beauty-maintaining porridge and preparation method thereof | |
| CN105029536A (en) | Health-preserving soup containing tuckahoe and polished round-grained rice and preparation method of health-preserving soup | |
| CN105331494A (en) | Spleen nourishing and qi tonifying cherry rice wine | |
| CN107647079A (en) | Candy | |
| CN103976279A (en) | Burdock-lotus seed crispy rice and processing method thereof | |
| CN104305296A (en) | Chicken feet with black sesame and cream and preparation process thereof | |
| CN104366560A (en) | Sauce flavor dried beef slice and processing method thereof | |
| CN103829294A (en) | Five-kernel charcoal fried sesame cake 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 |
Application publication date: 20180223 |
|
| RJ01 | Rejection of invention patent application after publication |