CN107788190A - A kind of preparation method of sweet osmanthus candy - Google Patents
A kind of preparation method of sweet osmanthus candy Download PDFInfo
- Publication number
- CN107788190A CN107788190A CN201711187938.9A CN201711187938A CN107788190A CN 107788190 A CN107788190 A CN 107788190A CN 201711187938 A CN201711187938 A CN 201711187938A CN 107788190 A CN107788190 A CN 107788190A
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- CN
- China
- Prior art keywords
- sweet osmanthus
- preparation
- candy
- sugar material
- parts
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- 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.)
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Classifications
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- 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor 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
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method of sweet osmanthus candy, it is using chocolate, caramel as raw material, sweet osmanthus petal is auxiliary material, sweet osmanthus petal is attached to caramel appearance, the candy in profile and taste no matter all take the course of its own, not only possess the delicious food of sugar, with more healthcare functions such as flat liver improving eyesight, hypotensives.
Description
Technical field
The present invention relates to candy preparation method, especially a kind of preparation method of sweet osmanthus candy.
Background technology
Chocolate nutrition is complete, has the cocoa butter of pure fat, rich protein-contg cocoa power, also has based on sucrose
Abundant carbohydrate, milk powder, the lecithin added during processing, makes its flavor taste unique.Distinctive strong fragrance, hard solid block,
The liquid stream for turning to the silk cunning of softness in the oral cavity makes us not being rejected by.Especially dark chocolate bar is more welcome.Its born bitter taste
The greasy of fat is blocked.Pure dark chocolate bar only just exists in Germany, American market.However, in the market there has been no
Sweet osmanthus is that chocolate made of raw material occurs.
The content of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of preparation method of sweet osmanthus candy.
The technical solution adopted in the present invention is mainly：A kind of preparation method of sweet osmanthus candy, comprises the following steps：(1)
In parts by weight, 100-150 part chocolates are heated to molten condition, then add 10-15 parts black sesame powder, 5-8 part Ground Cloves
With 8-12 part ginger powders, 0.5-1 hours are stirred, obtain chocolate mass, it is standby；(2) caramel is put into vacuum kettle be heated to it is soft
Change, then add essence, sugar material is made in stirring 1-1.5 hours, standby；(3) 20-40 part sweet osmanthus petals are put into mould, added
Heat is kept for 0.2-0.5 hours to 70-80 DEG C；(4) sugar material is put into mould, chocolate mass is then poured in sugar material, pressed
Type casting moulding；(5) demoulding can obtain finished product after sugar material cooled and solidified.
As the improvement of above-mentioned technical proposal, in step (4), the sugar material and chocolate mass are by weight being 3-5:1.
As the further improvement of above-mentioned technical proposal, in step (2), the heating-up temperature is 120-150 DEG C.
Further, in step (5), sugar material chilling temperature is 20-25 DEG C.
The beneficial effects of the invention are as follows：
A kind of preparation method of sweet osmanthus candy of the present invention, using chocolate, caramel as raw material, sweet osmanthus petal is auxiliary material for it,
Sweet osmanthus petal is attached to caramel appearance, and the candy not only possesses the delicious food of sugar, more no matter all being taken the course of its own in profile and taste
With healthcare functions such as flat liver improving eyesight, hypotensives.
Embodiment
With reference to embodiment, the present invention is further detailed explanation.
Embodiment 1：A kind of preparation method of sweet osmanthus candy, comprises the following steps：(1) in parts by weight, by 100 parts of chalks
Power is heated to molten condition, then adds 10 parts of black sesame powders, 5 parts of Ground Cloves and 8 parts of ginger powders, stirs 0.5 hour, obtains chocolate
Slurry, it is standby；(2) caramel is put into vacuum kettle and is heated to softening, the heating-up temperature is 120 DEG C, then adds essence, stirs
1 hour obtained sugar material is mixed, it is standby；(3) 20 parts of sweet osmanthus petals are put into mould, are heated to 70 DEG C, kept for 0.2 hour；(4) will
Sugar material is put into mould, chocolate mass is then poured in sugar material, die cast, the sugar material and chocolate mass are by weight
Than for 3:1；(5) demoulding can obtain finished product after sugar material cooled and solidified, and sugar material chilling temperature is 20 DEG C.
Embodiment 2：A kind of preparation method of sweet osmanthus candy, comprises the following steps：(1) in parts by weight, by 130 parts of chalks
Power is heated to molten condition, then adds 13 parts of black sesame powders, 7 parts of Ground Cloves and 10 parts of ginger powders, stirs 0.8 hour, obtains chalk
Power slurry, it is standby；(2) caramel being put into vacuum kettle and is heated to softening, the heating-up temperature is 130 DEG C, then adds essence,
1.2 hours obtained sugar materials are stirred, it is standby；(3) 30 parts of sweet osmanthus petals are put into mould, are heated to 75 DEG C, kept for 0.4 hour；
(4) sugar material is put into mould, chocolate mass, die cast, the sugar material and chocolate mass is then poured in sugar material
It is 4 by weight:1；(5) demoulding can obtain finished product after sugar material cooled and solidified, and sugar material chilling temperature is 23 DEG C.
Embodiment 3：A kind of preparation method of sweet osmanthus candy, comprises the following steps：(1) in parts by weight, by 150 parts of chalks
Power is heated to molten condition, then adds 15 parts of black sesame powders, 8 parts of Ground Cloves and 12 parts of ginger powders, stirs 1 hour, obtains chocolate
Slurry, it is standby；(2) caramel is put into vacuum kettle and is heated to softening, the heating-up temperature is 150 DEG C, then adds essence, stirs
1.5 hours obtained sugar materials are mixed, it is standby；(3) 40 parts of sweet osmanthus petals are put into mould, are heated to 80 DEG C, kept for 0.5 hour；(4)
Sugar material is put into mould, chocolate mass, die cast, the sugar material and chocolate mass are then poured in sugar material by weight
Amount is than being 5:1；(5) demoulding can obtain finished product after sugar material cooled and solidified, and sugar material chilling temperature is 25 DEG C.
The present invention is using chocolate, caramel as raw material, and sweet osmanthus petal is auxiliary material, and sweet osmanthus petal is attached to caramel appearance, the candy
No matter all being taken the course of its own in profile and taste, not only possess the delicious food of sugar, with more the health care work(such as flat liver improving eyesight, hypotensive
Energy.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, as long as with essentially identical
Means realize that the technical scheme of the object of the invention is belonged within protection scope of the present invention.
Claims (4)
1. a kind of preparation method of sweet osmanthus candy, it is characterised in that comprise the following steps：(1) in parts by weight, by 100-150
Part chocolate is heated to molten condition, then adds 10-15 parts black sesame powder, 5-8 parts Ground Cloves and 8-12 part ginger powders, stirs 0.5-
1 hour, chocolate mass is obtained, it is standby；(2) caramel is put into vacuum kettle and is heated to softening, then add essence, stir 1-
1.5 hours obtained sugar materials, it is standby；(3) 20-40 part sweet osmanthus petals are put into mould, are heated to 70-80 DEG C, keep 0.2-0.5
Hour；(4) sugar material is put into mould, chocolate mass, die cast is then poured in sugar material；(5) when sugar material cooling is solidifying
Gu the demoulding can obtain finished product after.
A kind of 2. preparation method of sweet osmanthus candy according to claim 1, it is characterised in that：In step (4), the sugar material
It is by weight 3-5 with chocolate mass:1.
A kind of 3. preparation method of sweet osmanthus candy according to claim 1, it is characterised in that：In step (2), the heating
Temperature is 120-150 DEG C.
A kind of 4. preparation method of sweet osmanthus candy according to any one of claims 1 to 3, it is characterised in that：In step (5),
Sugar material chilling temperature is 20-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187938.9A CN107788190A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of sweet osmanthus candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187938.9A CN107788190A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of sweet osmanthus candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788190A true CN107788190A (en) | 2018-03-13 |
Family
ID=61535788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711187938.9A Pending CN107788190A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of sweet osmanthus candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788190A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564130A (en) * | 2013-10-30 | 2014-02-12 | 江南大学 | Flower candy and preparation method of flower candy |
| CN105767432A (en) * | 2016-03-23 | 2016-07-20 | 李想 | Multi-colored flower candy and manufacturing method thereof |
-
2017
- 2017-11-24 CN CN201711187938.9A patent/CN107788190A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564130A (en) * | 2013-10-30 | 2014-02-12 | 江南大学 | Flower candy and preparation method of flower candy |
| CN105767432A (en) * | 2016-03-23 | 2016-07-20 | 李想 | Multi-colored flower candy and manufacturing method thereof |
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| 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 | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190313 Address after: 529162 Wuhe Industrial Park, Xinhui District, Jiangmen City, Guangdong Province Applicant after: Jiangmen high quality food Co., Ltd. Address before: 529000 Building No. 5 Qianshan Road, Jianghai District, Jiangmen City, Guangdong Province Applicant before: Jiangmen City Qi Food Co. Ltd. |
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| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |
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| RJ01 | Rejection of invention patent application after publication |