CN107889925A - A kind of preparation method of balsam pear soft sweets - Google Patents
A kind of preparation method of balsam pear soft sweets Download PDFInfo
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- CN107889925A CN107889925A CN201711236056.7A CN201711236056A CN107889925A CN 107889925 A CN107889925 A CN 107889925A CN 201711236056 A CN201711236056 A CN 201711236056A CN 107889925 A CN107889925 A CN 107889925A
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- balsam pear
- soft sweets
- mixed liquor
- preparation
- syrup
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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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to vegetables soft sweets production technical field, specially a kind of preparation method of balsam pear soft sweets, including section, vinegar leaching, blanching, quick-fried, seasoning, sugaring slurry, ginger juice processed, enter to be die cut the steps such as block.The present invention first passes through vinegar leaching, blanching, most of bitter taste of quick-fried removal balsam pear, then the bitter taste of balsam pear is thoroughly hedged by ginger juice, syrup, and then is combined after seasoning with advanced soft sweets manufacture craft, produces balsam pear soft sweets.The balsam pear soft sweets had both had the original health-care efficacy effect of balsam pear, and can completely eliminated the bitter taste of balsam pear, and be convenient for carrying, eat, taste it is fragrant and sweet, a person sponging on an aristocrat is allowd to enjoy healthy food balsam pear at any time, it is particularly suitable for the passenger often to go on business and the working clan often to work overtime, the kind of soft sweets is enriched, therefore manufactures technical field in soft sweets and has broad application prospects.
Description
Technical field
The present invention relates to vegetables soft sweets production technical field, specially a kind of preparation method of balsam pear soft sweets.
Background technology
Balsam pear fruity sweetness and bitterness, mature sarcocarp and aril are main for vegetable consumption, have clearing heat and detoxicating, the tender skin of beauty treatment, drop
The effect of blood glucose, blood-nourishing nourishing liver, there is balsam pear honey dew beverage, balsam pear beverage for relieving summer heat, instant balsam pear health drink during summer, balsam pear with
Balsam pear tea that pumpkin, cumquat etc. are combined, balsam pear milk etc., in addition, usual people are more to take balsam pear to cook such as hardship
Melon fries beef etc..No matter which kind of mode, people all be eliminate balsam pear bitter taste after could preferably eat, but for be not suitable for drink
With beverage, tea or inconvenient beverage, the crowd of tea, and for going the working clan for preparing food without so much time, put down
Shi Xiang healthy food as melon of bearing hardships at any time is difficult to.
The content of the invention
For above-mentioned problem, a kind of preparation method of balsam pear soft sweets of the present invention, vinegar leaching, blanching, quick-fried are first passed through
Remove most of bitter taste of balsam pear, then thoroughly hedge by ginger juice, syrup the bitter taste of balsam pear, so after seasoning with it is advanced soft
Sugared manufacture craft is combined, and produces balsam pear soft sweets.The balsam pear soft sweets had both had the original health-care efficacy effect of balsam pear, and can
Completely eliminated the bitter taste of balsam pear, and be convenient for carrying, eat, taste it is fragrant and sweet so that a person sponging on an aristocrat can enjoy healthy food at any time
Balsam pear, it is particularly suitable for the passenger often to go on business and the working clan often to work overtime, enriches the kind of soft sweets, efficiently solves above-mentioned
Problem.
Present invention employs following technical scheme：
A kind of preparation method of balsam pear soft sweets, it is characterised in that comprise the following steps：
Step（1）：Balsam pear is cut out into capsula interna and is cut into balsam pear slice, is put into aqueous acetic acid and soaks 1 minute；
Step（2）：Blanching 1-2 minutes are put into boiling water after balsam pear slice is pulled out from acetic acid water, cold water is then crossed and drenches moisture；
Step（3）：With edible oil, cooking wine, refined salt, white sugar quick-fried balsam pear slice, balsam pear fourth is cut into after cooling；
Step（4）：Pour into colloid mill and grind in the lump after balsam pear fourth is mixed with agar solution, balsam pear fourth mixed liquor is made；
Step（5）：White sugar, skimmed milk power, citric acid, monoglyceride are added into balsam pear fourth mixed liquor and stirred, the white sugar,
Skimmed milk power, citric acid, monoglyceride, the ratio of mixed liquor are 10:5:1:0.5:15；
Step（6）：Add pure water into seasoned balsam pear fourth mixed liquor, heat mixed liquor, heat while stirring, until will be mixed
Close liquid and be heated to 100 DEG C -105 DEG C；
Step（7）：Arabo-ascorbic acid, vanillic aldehyde, condensed milk essence are added in the syrup just boiled and stirred, then by ginger
Juice, syrup are poured into mould together with balsam pear fourth mixed liquor, 1-2 centimetres of control syrup thickness, are stood the sugar of solidification after cooling down
Body cutting is blocking, then is wrapped with wafer and can be made into.
Further, the syrup that boils comprises the following steps：
Step（1）：White sugar is put into after being stirred in water and boiled, the ratio of white sugar and water is 2.5:1；
Step（2）：Boiled again after adding lemon juice, then small fire boils 20-25 minutes, flame-out to stand cool, the lemon juice that dries in the air
Ratio with water is 1:4.
Further, the concentration of the aqueous acetic acid is 2%-4%.
Further, the step（6）The weight of middle pure water is 2-3 times of balsam pear fourth mixed liquor.
Further, the preparation method of the ginger juice is that fresh ginger is cut into thread or sheet, is then placed in squeezer pressure
Squeeze, separate ginger juice and ginger slag, last toward addition xanthans and vitamin C in ginger juice and to stir 6-9 minutes and can be prepared by, the ginger
Juice, xanthans, ascorbic ratio are 60:1:1.
Further, the ratio of the ginger juice, syrup and balsam pear fourth mixed liquor is 1:8:4.
Beneficial effects of the present invention are as follows：
A kind of preparation method of balsam pear soft sweets of the present invention, including section, vinegar leaching, blanching, quick-fried, seasoning, slurry of refining sugar, ginger juice processed,
Enter to be die cut the steps such as block.The balsam pear soft sweets of the present invention had both had the original health-care efficacy effect of balsam pear, and and can completely eliminated hardship
The bitter taste of melon, and be convenient for carrying, eat, taste it is fragrant and sweet so that a person sponging on an aristocrat can enjoy healthy food balsam pear at any time, be particularly suitable for
The passenger often to go on business and the working clan often to work overtime, enrich the kind of soft sweets, therefore manufacture technical field in soft sweets
Prospect with large-scale promotion application, it is adapted to industrialization large-scale promotion to utilize.
Embodiment
With reference to embodiment to a kind of preparation method of balsam pear soft sweets, it is described further.In the embodiment of the present invention
Technical scheme is clearly and completely described, it is clear that and described embodiment is only part of the embodiment of the present invention, without
It is whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work
Under the premise of the every other embodiment that is obtained, belong to the scope of protection of the invention.
Embodiment 1
A kind of preparation method of balsam pear soft sweets, comprises the following steps：
Step（1）：Balsam pear is cut out into capsula interna and is cut into balsam pear slice, is put into aqueous acetic acid and soaks 1 minute；The aqueous acetic acid
Concentration be 2%；
Step（2）：Blanching 1 minute in boiling water is put into after balsam pear slice is pulled out from acetic acid water, cold water is then crossed and drenches moisture；
Step（3）：With edible oil, cooking wine, refined salt, white sugar quick-fried balsam pear slice, balsam pear fourth is cut into after cooling；
Step（4）：Pour into colloid mill and grind in the lump after balsam pear fourth is mixed with agar solution, balsam pear fourth mixed liquor is made；
Step（5）：White sugar, skimmed milk power, citric acid, monoglyceride are added into balsam pear fourth mixed liquor and stirred, the white sugar,
Skimmed milk power, citric acid, monoglyceride, the ratio of mixed liquor are 10:5:1:0.5:15；
Step（6）：Add pure water into seasoned balsam pear fourth mixed liquor, heat mixed liquor, heat while stirring, until will be mixed
Close liquid and be heated to 100 DEG C；The weight of the pure water is 2 times of balsam pear fourth mixed liquor；
Step（7）：Arabo-ascorbic acid, vanillic aldehyde, condensed milk essence are added in the syrup just boiled and stirred, then by ginger
Juice, syrup are poured into mould together with balsam pear fourth mixed liquor, 1 centimetre of control syrup thickness, are stood the sugared body of solidification after cooling down
Cutting is blocking, then is wrapped with wafer and can be made into；The ratio of the ginger juice, syrup and balsam pear fourth mixed liquor is 1:8:4；
The syrup that boils comprises the following steps：
Step（1）：White sugar is put into after being stirred in water and boiled, the ratio of white sugar and water is 2.5:1；
Step（2）：Boiled again after adding lemon juice, then small fire boils 20 minutes, flame-out to stand dry in the air cool, lemon juice and water
Ratio be 1:4；
The preparation method of the ginger juice is that fresh ginger is cut into thread or sheet, is then placed in squeezer squeezing, separation ginger juice and
Ginger slag, last to can be prepared by within 6 minutes toward addition xanthans and vitamin C in ginger juice and stirring, the ginger juice, xanthans, dimension life
Plain C ratio is 60:1:1.
Embodiment 2
A kind of preparation method of balsam pear soft sweets, comprises the following steps：
Step（1）：Balsam pear is cut out into capsula interna and is cut into balsam pear slice, is put into aqueous acetic acid and soaks 1 minute；The aqueous acetic acid
Concentration be 4%；
Step（2）：Blanching 2 minutes in boiling water are put into after balsam pear slice is pulled out from acetic acid water, cold water is then crossed and drenches moisture；
Step（3）：With edible oil, cooking wine, refined salt, white sugar quick-fried balsam pear slice, balsam pear fourth is cut into after cooling；
Step（4）：Pour into colloid mill and grind in the lump after balsam pear fourth is mixed with agar solution, balsam pear fourth mixed liquor is made；
Step（5）：White sugar, skimmed milk power, citric acid, monoglyceride are added into balsam pear fourth mixed liquor and stirred, the white sugar,
Skimmed milk power, citric acid, monoglyceride, the ratio of mixed liquor are 10:5:1:0.5:15；
Step（6）：Add pure water into seasoned balsam pear fourth mixed liquor, heat mixed liquor, heat while stirring, until will be mixed
Close liquid and be heated to 105 DEG C；The weight of the pure water is 3 times of balsam pear fourth mixed liquor；
Step（7）：Arabo-ascorbic acid, vanillic aldehyde, condensed milk essence are added in the syrup just boiled and stirred, then by ginger
Juice, syrup are poured into mould together with balsam pear fourth mixed liquor, 2 centimetres of control syrup thickness, are stood the sugared body of solidification after cooling down
Cutting is blocking, then is wrapped with wafer and can be made into；The ratio of the ginger juice, syrup and balsam pear fourth mixed liquor is 1:8:4；
The syrup that boils comprises the following steps：
Step（1）：White sugar is put into after being stirred in water and boiled, the ratio of white sugar and water is 2.5:1；
Step（2）：Boiled again after adding lemon juice, then small fire boils 25 minutes, flame-out to stand dry in the air cool, lemon juice and water
Ratio be 1:4；
The preparation method of the ginger juice is that fresh ginger is cut into thread or sheet, is then placed in squeezer squeezing, separation ginger juice and
Ginger slag, last to can be prepared by within 9 minutes toward addition xanthans and vitamin C in ginger juice and stirring, the ginger juice, xanthans, dimension life
Plain C ratio is 60:1:1.
Embodiment 3
A kind of preparation method of balsam pear soft sweets, comprises the following steps：
Step（1）：Balsam pear is cut out into capsula interna and is cut into balsam pear slice, is put into aqueous acetic acid and soaks 1 minute；The aqueous acetic acid
Concentration be 3%；
Step（2）：Blanching 1.5 minutes in boiling water are put into after balsam pear slice is pulled out from acetic acid water, cold water is then crossed and drenches moisture；
Step（3）：With edible oil, cooking wine, refined salt, white sugar quick-fried balsam pear slice, balsam pear fourth is cut into after cooling；
Step（4）：Pour into colloid mill and grind in the lump after balsam pear fourth is mixed with agar solution, balsam pear fourth mixed liquor is made；
Step（5）：White sugar, skimmed milk power, citric acid, monoglyceride are added into balsam pear fourth mixed liquor and stirred, the white sugar,
Skimmed milk power, citric acid, monoglyceride, the ratio of mixed liquor are 10:5:1:0.5:15；
Step（6）：Add pure water into seasoned balsam pear fourth mixed liquor, heat mixed liquor, heat while stirring, until will be mixed
Close liquid and be heated to 102 DEG C；The weight of the pure water is 2.5 times of balsam pear fourth mixed liquor；
Step（7）：Arabo-ascorbic acid, vanillic aldehyde, condensed milk essence are added in the syrup just boiled and stirred, then by ginger
Juice, syrup are poured into mould together with balsam pear fourth mixed liquor, 1.5 centimetres of control syrup thickness, are stood the sugar of solidification after cooling down
Body cutting is blocking, then is wrapped with wafer and can be made into；The ratio of the ginger juice, syrup and balsam pear fourth mixed liquor is 1:8:4；
The syrup that boils comprises the following steps：
Step（1）：White sugar is put into after being stirred in water and boiled, the ratio of white sugar and water is 2.5:1；
Step（2）：Boiled again after adding lemon juice, then small fire boils 23 minutes, flame-out to stand dry in the air cool, lemon juice and water
Ratio be 1:4；
The preparation method of the ginger juice is that fresh ginger is cut into thread or sheet, is then placed in squeezer squeezing, separation ginger juice and
Ginger slag, last to can be prepared by within 7 minutes toward addition xanthans and vitamin C in ginger juice and stirring, the ginger juice, xanthans, dimension life
Plain C ratio is 60:1:1.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other changes made without departing from the Spirit Essence of the present invention with principle, modification, replacement, combine, simplification, be accordingly to be regarded as
The substitute mode of effect, is included within protection scope of the present invention.
Claims (6)
1. a kind of preparation method of balsam pear soft sweets, it is characterised in that comprise the following steps：
Step（1）：Balsam pear is cut out into capsula interna and is cut into balsam pear slice, is put into aqueous acetic acid and soaks 1 minute；
Step（2）：Blanching 1-2 minutes are put into boiling water after balsam pear slice is pulled out from acetic acid water, cold water is then crossed and drenches moisture；
Step（3）：With edible oil, cooking wine, refined salt, white sugar quick-fried balsam pear slice, balsam pear fourth is cut into after cooling；
Step（4）：Pour into colloid mill and grind in the lump after balsam pear fourth is mixed with agar solution, balsam pear fourth mixed liquor is made；
Step（5）：White sugar, skimmed milk power, citric acid, monoglyceride are added into balsam pear fourth mixed liquor and stirred, the white sugar,
Skimmed milk power, citric acid, monoglyceride, the ratio of mixed liquor are 10:5:1:0.5:15；
Step（6）：Add pure water into seasoned balsam pear fourth mixed liquor, heat mixed liquor, heat while stirring, until will be mixed
Close liquid and be heated to 100 DEG C -105 DEG C；
Step（7）：Arabo-ascorbic acid, vanillic aldehyde, condensed milk essence are added in the syrup just boiled and stirred, then by ginger
Juice, syrup are poured into mould together with balsam pear fourth mixed liquor, 1-2 centimetres of control syrup thickness, are stood the sugar of solidification after cooling down
Body cutting is blocking, then is wrapped with wafer and can be made into.
2. a kind of preparation method of balsam pear soft sweets according to claim 1, it is characterised in that the syrup that boils is including following
Step：
Step（1）：White sugar is put into after being stirred in water and boiled, the ratio of white sugar and water is 2.5:1；
Step（2）：Boiled again after adding lemon juice, then small fire boils 20-25 minutes, flame-out to stand cool, the lemon juice that dries in the air
Ratio with water is 1:4.
A kind of 3. preparation method of balsam pear soft sweets according to claim 1, it is characterised in that：The concentration of the aqueous acetic acid
For 2%-4%.
A kind of 4. preparation method of balsam pear soft sweets according to claim 1, it is characterised in that：The step（6）Middle pure water
Weight be 2-3 times of balsam pear fourth mixed liquor.
A kind of 5. preparation method of balsam pear soft sweets according to claim 1, it is characterised in that：The preparation method of the ginger juice is
Fresh ginger is cut into thread or sheet, is then placed in squeezer squeezing, separates ginger juice and ginger slag, it is last toward adding xanthan in ginger juice
Glue and vitamin C simultaneously stir 6-9 minutes and can be prepared by, and the ginger juice, xanthans, ascorbic ratio are 60:1:1.
A kind of 6. preparation method of balsam pear soft sweets according to claim 1, it is characterised in that：The ginger juice, syrup and balsam pear
The ratio of fourth mixed liquor is 1:8:4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236056.7A CN107889925A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of balsam pear soft sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711236056.7A CN107889925A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of balsam pear soft sweets |
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| Publication Number | Publication Date |
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| CN107889925A true CN107889925A (en) | 2018-04-10 |
Family
ID=61807031
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|---|---|---|---|
| CN201711236056.7A Withdrawn CN107889925A (en) | 2017-11-30 | 2017-11-30 | A kind of preparation method of balsam pear soft sweets |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370030A (en) * | 2010-08-27 | 2012-03-14 | 东港市慧海海洋生物科技开发有限公司 | Algae soft sweets and manufacturing method thereof |
| CN102960522A (en) * | 2012-09-17 | 2013-03-13 | 林华 | Balsam pear sugar |
| CN105961785A (en) * | 2016-03-25 | 2016-09-28 | 马鞍山菌菌食品科技有限公司 | Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof |
| CN105994887A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Nutritional high-calcium bitter gourd fondant and preparation method for same |
-
2017
- 2017-11-30 CN CN201711236056.7A patent/CN107889925A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370030A (en) * | 2010-08-27 | 2012-03-14 | 东港市慧海海洋生物科技开发有限公司 | Algae soft sweets and manufacturing method thereof |
| CN102960522A (en) * | 2012-09-17 | 2013-03-13 | 林华 | Balsam pear sugar |
| CN105961785A (en) * | 2016-03-25 | 2016-09-28 | 马鞍山菌菌食品科技有限公司 | Bitter melon and purple potato soft sweet capable of clearing away heat and preparation method thereof |
| CN105994887A (en) * | 2016-05-24 | 2016-10-12 | 李桦 | Nutritional high-calcium bitter gourd fondant and preparation method for same |
Non-Patent Citations (1)
| Title |
|---|
| 色尘: "《家常菜分步详解》", 30 June 2009, 山东省地图出版社 * |
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Application publication date: 20180410 |