CN107821717A - A kind of ginger juice sticky candy and preparation method thereof - Google Patents
A kind of ginger juice sticky candy and preparation method thereof Download PDFInfo
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- CN107821717A CN107821717A CN201710946819.0A CN201710946819A CN107821717A CN 107821717 A CN107821717 A CN 107821717A CN 201710946819 A CN201710946819 A CN 201710946819A CN 107821717 A CN107821717 A CN 107821717A
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- ginger juice
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 75
- 235000008397 ginger Nutrition 0.000 title claims abstract description 75
- 241000234314 Zingiber Species 0.000 title claims abstract description 73
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 65
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 43
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000010649 ginger oil Substances 0.000 claims abstract description 16
- 235000015165 citric acid Nutrition 0.000 claims abstract description 14
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 229920002261 Corn starch Polymers 0.000 claims abstract description 11
- 239000008120 corn starch Substances 0.000 claims abstract description 11
- 229940099112 cornstarch Drugs 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 235000020429 malt syrup Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000001802 infusion Methods 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 238000010622 cold drawing Methods 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 9
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 239000003866 digestant Substances 0.000 abstract description 3
- 231100000614 poison Toxicity 0.000 abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 3
- 239000003440 toxic substance Substances 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000002893 slag Substances 0.000 description 8
- 239000002994 raw material Substances 0.000 description 4
- 230000029087 digestion Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- 244000268590 Euryale ferox Species 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000000499 gel Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 235000006487 Euryale ferox Nutrition 0.000 description 1
- 206010021036 Hyponatraemia Diseases 0.000 description 1
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 210000001156 gastric mucosa Anatomy 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000002889 sympathetic effect Effects 0.000 description 1
- 230000001457 vasomotor 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
Abstract
Ginger juice sticky candy provided by the invention, including granulated sugar, syrup, starch, fresh ginger juice, citric acid and ginger oil essence, by weight being 62 between each component：68：19：(10‑20)：0.078：(0.3 0.6), wherein granulated sugar are the mixture of white granulated sugar and brown granulated sugar, and the weight ratio of white granulated sugar and brown granulated sugar is 1：0.24；Syrup uses malt syrup, and starch uses cornstarch, and fresh ginger juice uses the ginger juice after filter and remove residue；Making step includes molten sugar, sugar cook, seasoning, cooling and shaping；The present invention ginger juice is added in sticky candy, so as to get sticky candy have removing toxic substances, sterilization and digestant effect；Preparation method is simple so that the cost of obtained ginger juice sticky candy reduces.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of ginger juice sticky candy and preparation method thereof.
Background technology
Sticky candy is Yangzhou special product, and a kind of starch jelly that China is traditional, and with a long history, its taste is fragrant and sweet, mouthfeel
The optimum state that elasticity, toughness, the property of flexibility three are integrated is reached, has been loved by consumers.
Ginger, which has, refreshes oneself, detoxifies, sterilizing and digestant effect, the gingerol energy anti-aging in ginger, and the elderly is normal
" senile plaque expelling " can be removed by eating ginger.The extract of ginger can stimulate gastric mucosa, cause the reflection of vasomotor center and sympathetic nerve
Heat, stimulate circulation, rouse oneself stomach function, have the function that stomach invigorating, analgesic, sweating, antipyretic.
Sticky candy nutritive value in the market is low, and more foods easily cause indigestion, and without assisting sterilisation removing toxic substances
Effect, and some raw material are more, and cost is high, in addition, preparation method is complicated.
The preparation method that patent document such as Application No. 201611135858.4 discloses sticky candy, including following step
Suddenly：Chinese yam, lotus seeds, Gorgon fruit, coix seed and polished rice are crushed respectively first；Then, cornstarch and polished rice powder are well mixed,
Pure water is poured into stir to obtain starch milk；Step 3：Yam flour and coix seed powder are well mixed, pure water is poured into and obtains first
Mixed liquor；Step 4：Lotus nut starch and gorgon euryale seed powder are well mixed, pour into pure water, obtains the second mixed liquor；Step 5：Will be black
It is broken that sesame crushing stir-frying obtains roasted sesame；Step 6：Granulated sugar, starch syrup are uniformly mixed, water is poured into and stirs to obtain syrup；Step
Rapid seven：Starch milk and syrup are well mixed, the first mixed liquor is sequentially added after stirring, citric acid, obtains dextrin；Step
Eight：Heat Gelatinization liquid, the second mixed liquor is added after stirring, obtains massecuite；Step 9：Cold moudling.The sticky candy of the invention is not
Only there is good mouthfeel, additionally it is possible to reach the function of stomach invigorating clearing damp.But the sticky candy raw material that the invention obtains is complicated, cost
It is high.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of removing toxic substances, sterilization, aid digestion, and the ginger juice ox of stomach invigorating clearing damp
Sugar sweet, and a kind of preparation method simple to operate is provided.
In order to solve the above-mentioned technical problem, ginger juice sticky candy provided by the invention, including granulated sugar, syrup, starch, fresh ginger
Juice, citric acid and ginger oil essence, by weight being 62: 68: 19 between each component: (10-20): 0.078: (0.3-0.6).
The granulated sugar is the mixture of white granulated sugar and brown granulated sugar, and the weight ratio of white granulated sugar and brown granulated sugar is 1: 0.24.
The syrup is malt syrup.
The starch is cornstarch.
The fresh ginger juice is the ginger juice after filter and remove residue.
Present invention also offers the preparation method of the ginger juice sticky candy, comprise the following steps：
(1) molten sugar：
A. granulated sugar is first weighed, then weighs the water that weight is granulated sugar weight 25%, then sequentially adds water and granulated sugar, heating makes
Granulated sugar dissolves, and obtains granulated sugar water；
B. syrup is weighed, syrup is added to the granulated sugar water that step a obtains, heating stirring is uniform, obtains syrup water；
C. starch is weighed, adds water to obtain gelatinized corn starch, gelatinized corn starch is added in the syrup water that step b is obtained, heating stirring
Uniformly, mixed liquor is obtained；
D. citric acid is weighed, is dissolved in water to obtain Citric Acid Mono, Citric Acid Mono is added to the mixing that step c obtains
In liquid, stir, obtain liquid glucose；
E. liquid glucose is sieved through filter with the steel of 100 mesh；
(2) stir off：It is stirred continuously down, by Stress control in 0.6MPa, weighing fresh ginger juice, when infusion temperature to 108-110
DEG C when add fresh ginger juice, continue stirring and infusion to temperature reach 112-114 DEG C, when moisture reaches 7~9%, stop stirring
Mix and stir heating；The temperature range of infusion is the different optimum temperatures summarized by Various Seasonal.
(3) season：Load weighted ginger oil essence is added, stirs, obtains massecuite；
(4) cool down：Well mixed massecuite is poured on cold drawing, is divided into fritter when being cooled to 60~70 DEG C；
(5) it is molded：Fritter massecuite is suppressed, afterwards excision forming, obtain ginger juice sticky candy.
The beneficial effects of the invention are as follows：Add ginger juice, so as to get sticky candy have and refresh oneself, detoxify, sterilizing and aid digestion
Effect；Preparation method is simple so that the cost of obtained ginger juice sticky candy reduces.
Embodiment
With reference to embodiment, the present invention is described further.
Embodiment 1
The raw material of the present invention includes granulated sugar, syrup, starch, fresh ginger juice, citric acid and ginger oil essence, is pressed between each component
Weight ratio is 62: 68: 19: 16: 0.078: 0.4.The granulated sugar is the mixture of white granulated sugar and brown granulated sugar, white granulated sugar and brown granulated sugar
Weight ratio be 1: 0.24, syrup is malt syrup, and starch is cornstarch, and fresh ginger juice is the ginger juice after filter and remove residue.
Its method comprises the following steps：
(1) molten sugar：
F. granulated sugar is first weighed, then weighs the water that weight is granulated sugar weight 25%, then sequentially adds water and granulated sugar, heating makes
Granulated sugar dissolves, and obtains granulated sugar water；
G. syrup is weighed, syrup is added to the granulated sugar water that step a obtains, heating stirring is uniform, obtains syrup water；
H. starch is weighed, adds water to obtain gelatinized corn starch, gelatinized corn starch is added in the syrup water that step b is obtained, heating stirring
Uniformly, mixed liquor is obtained；
I. citric acid is weighed, is dissolved in water to obtain Citric Acid Mono, Citric Acid Mono is added to the mixing that step c obtains
In liquid, stir, obtain liquid glucose；
J. liquid glucose is sieved through filter with the steel of 100 mesh；
(2) stir off：It is stirred continuously down, by Stress control in 0.6MPa, weighing fresh ginger juice, when infusion temperature is to 110 DEG C
Fresh ginger juice is added, continues stirring and infusion to temperature reaches 114 DEG C, when moisture reaches 7~9%, stop stirring and heating；
(3) season：Load weighted ginger oil essence is added, stirs, obtains massecuite；
(4) cool down：Well mixed massecuite is poured on cold drawing, is divided into fritter when being cooled to 60~70 DEG C；
(5) it is molded：Fritter massecuite is suppressed, afterwards excision forming, obtain ginger juice sticky candy.
Embodiment 2
The deal of fresh ginger juice is 10, and during sugar cook, the temperature for adding fresh ginger juice is 110 DEG C, and the deal of ginger oil essence is
0.6.Other conditions and embodiment 1 are identical.
Embodiment 3
The deal of fresh ginger juice is 20, and during sugar cook, the temperature for adding fresh ginger juice is 109 DEG C, and the deal of ginger oil essence is
0.3.Other conditions and embodiment 1 are identical.
Comparative example 1
The deal of fresh ginger juice is 10, and is not removed slag, and during sugar cook, the temperature for adding fresh ginger juice is 110 DEG C, ginger oil essence
Deal is 0.6.Other conditions and embodiment 1 are identical.
Comparative example 2
The deal of fresh ginger juice is 16, and is removed slag, and during sugar cook, the temperature for adding fresh ginger juice is 102 DEG C, part of ginger oil essence
Measure as 0.4.Other conditions and embodiment 1 are identical.
Comparative example 3
The deal of fresh ginger juice is 5, and is removed slag, and during sugar cook, the temperature for adding fresh ginger juice is 110 DEG C, part of ginger oil essence
Measure as 1.0.Other conditions and embodiment 1 are identical.
Comparative example 4
The deal of fresh ginger juice is 30, and is not removed slag, and during sugar cook, the temperature for adding fresh ginger juice is 110 DEG C, ginger oil essence
Deal is 0.Other conditions and embodiment 1 are identical.
Above-mentioned five schemes are analyzed, specific contrast conclusion is as shown in table 1.
The Contrast on effect table of the different material of table 1
It can be drawn by the results of sensory evaluation of table 1 to draw a conclusion：
1st, from the comparing result of embodiment 1 and comparative example 4, the fresh ginger juice not removed slag is added, although the sticky candy for enduring out
Raciness, but there is no chewiness, i.e., elasticity and chewy texture are substantially insufficient, and analysis is probably some compositions in ginger fiber and ginger
Have an impact to Starch formation gel；Also illustrate that fresh ginger juice is the main source of flavor compounds in ginger effective ingredient in addition, remove ginger slag pair
Flavor does not impact, while also illustrates that ginger juice is suitably reduced that to make up flavor deficiency with natural flavoring ginger oil essence be effective side
Method.
2nd, from the point of view of the comparing result of embodiment 1 and comparative example 1, reduce the ginger juice not removed slag, also used on flavor
A certain amount of natural flavoring ginger oil essence makes up, although flavor effect is little, elasticity and chewy texture are still poor, illustrate an only decrement
Do not remove ginger slag technique to be still not suitable for boiling sticky candy.
3rd, from the point of view of the comparing result of embodiment 1 and comparative example 3, although addition ginger juice can meet that sticky candy elasticity is good less
With the characteristic of Chewy, but too many essence substitution fresh ginger juice can not be used, it is the product by deep processing after all, and flavor is than fresh
Ginger juice is poor, and cost also can be much higher, is not suitable for largely adding, supplement when can only be as flavor deficiency.
4th, from the point of view of the comparing result of embodiment 1 and comparative example 2, the temperature that boils when ginger juice adds needs one properly
Temperature, add ginger juice to have an impact too early to gel, and ginger juice volatilization it is more, it is more late better to add by reason ginger juice, still
In the evening that ginger juice adds, the time is boiled because ginger juice includes dilutional hyponatremia and will extended, so when ginger juice is using infusion temperature as 110 DEG C
Addition is optimal.
5th, from the point of view of by embodiment 1 and comparative example 1-4 result, refresh oneself because ginger has, detoxify, sterilizing and be aid digestion
Effect, therefore add in the raw material of sticky candy ginger juice and ginger oil essence and can refresh oneself, detoxify, sterilize to eater
With digestant effect, but flavor and mouthfeel can excessively be influenceed by adding, and can increase cost, it is therefore desirable to which it is appropriate to add
Amount, to reach optimal total effect when causing and being combined together with other effects.
Claims (6)
- A kind of 1. ginger juice sticky candy, it is characterised in that including granulated sugar, syrup, starch, fresh ginger juice, citric acid and ginger oil essence, It is 62 by weight between each component：68：19：(10-20)：0.078：(0.3-0.6).
- 2. ginger juice sticky candy as claimed in claim 1, it is characterised in that the granulated sugar is the mixture of white granulated sugar and brown granulated sugar, The weight of white granulated sugar and brown granulated sugar ratio is 1：0.24.
- 3. ginger juice sticky candy as claimed in claim 1, it is characterised in that the syrup is malt syrup.
- 4. ginger juice sticky candy as claimed in claim 1, it is characterised in that the starch is cornstarch.
- 5. ginger juice sticky candy as claimed in claim 1, it is characterised in that the fresh ginger juice is the ginger juice after filter and remove residue.
- 6. a kind of preparation method of the ginger juice sticky candy as described in claim 1-5 any one, it is characterised in that including following step Suddenly：(1) molten sugar：A. granulated sugar is first weighed, then weighs the water that weight is granulated sugar weight 25%, then sequentially adds water and granulated sugar, heating makes granulated sugar Dissolving, obtains granulated sugar water；B. syrup is weighed, syrup is added to the granulated sugar water that step a obtains, heating stirring is uniform, obtains syrup water；C. starch is weighed, adds water to obtain gelatinized corn starch, gelatinized corn starch is added in the syrup water that step b is obtained, heating stirring is uniform, Obtain mixed liquor；D. citric acid is weighed, is dissolved in water to obtain Citric Acid Mono, Citric Acid Mono is added to the mixed liquor that step c obtains In, stir, obtain liquid glucose；E. liquid glucose is sieved through filter with the steel of 100 mesh；(2) stir off：It is stirred continuously down, by Stress control in 0.6MPa, weighing fresh ginger juice, when infusion temperature is to 108-110 DEG C Add fresh ginger juice, continue stirring and infusion to temperature reaches 112-114 DEG C, when moisture reaches 7~9%, stop stirring and Heating；(3) season：Load weighted ginger oil essence is added, stirs, obtains massecuite；(4) cool down：Well mixed massecuite is poured on cold drawing, is divided into fritter when being cooled to 60~70 DEG C；(5) it is molded：Fritter massecuite is suppressed, afterwards excision forming, obtain ginger juice sticky candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710946819.0A CN107821717A (en) | 2017-10-12 | 2017-10-12 | A kind of ginger juice sticky candy and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710946819.0A CN107821717A (en) | 2017-10-12 | 2017-10-12 | A kind of ginger juice sticky candy and preparation method thereof |
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| CN107821717A true CN107821717A (en) | 2018-03-23 |
Family
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| CN201710946819.0A Pending CN107821717A (en) | 2017-10-12 | 2017-10-12 | A kind of ginger juice sticky candy and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108813074A (en) * | 2018-03-27 | 2018-11-16 | 操苏立 | A kind of kernel candy production new method |
| CN109430491A (en) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | A kind of preparation process of ginger soft sweets |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578286A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof |
| CN106720853A (en) * | 2016-11-16 | 2017-05-31 | 安徽四平食品开发有限责任公司 | A kind of ginger orange peel soft sweets and preparation method thereof |
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2017
- 2017-10-12 CN CN201710946819.0A patent/CN107821717A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578286A (en) * | 2016-11-16 | 2017-04-26 | 安徽四平食品开发有限责任公司 | Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof |
| CN106720853A (en) * | 2016-11-16 | 2017-05-31 | 安徽四平食品开发有限责任公司 | A kind of ginger orange peel soft sweets and preparation method thereof |
Non-Patent Citations (2)
| Title |
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| 帕克（PARKER. R.）: "《食品科学导论》", 28 February 2007, 中国轻工业出版社 * |
| 张忠盛，等: "《糖果巧克力生产技术问答》", 31 August 2009, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813074A (en) * | 2018-03-27 | 2018-11-16 | 操苏立 | A kind of kernel candy production new method |
| CN109430491A (en) * | 2018-10-09 | 2019-03-08 | 龙岩市梅朵朵食品有限公司 | A kind of preparation process of ginger soft sweets |
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Application publication date: 20180323 |