CN108029839A - A kind of radix polygonati officinalis flavor soft sweets and preparation method thereof - Google Patents
A kind of radix polygonati officinalis flavor soft sweets and preparation method thereof Download PDFInfo
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- CN108029839A CN108029839A CN201711099586.1A CN201711099586A CN108029839A CN 108029839 A CN108029839 A CN 108029839A CN 201711099586 A CN201711099586 A CN 201711099586A CN 108029839 A CN108029839 A CN 108029839A
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- Prior art keywords
- syrup
- parts
- polygonati officinalis
- radix polygonati
- soft sweets
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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
-
- 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
-
- 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
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention provides a kind of radix polygonati officinalis flavor soft sweets, are made using following raw material by weight：10 ~ 15 parts of radix polygonati officinalis；20 ~ 30 parts of glucose syrup；20 ~ 30 parts of malt syrup；15 ~ 20 parts of granulated sugar；8 ~ 15 parts of maltodextrin；8 ~ 12 parts of gelatin；1 ~ 2 part of agar；0.2 ~ 0.5 part of citric acid；0.2 ~ 0.5 part of sodium citrate；0.001 ~ 0.004 part of essence；0.002 ~ 0.005 part of pigment.During making, above-mentioned raw materials are soaked respectively, infusion, defibrination, sugar cook, stirring, sizing, the technique such as drying, finally obtain the radix polygonati officinalis flavor soft sweets of water content 12 ~ 18%, the radix polygonati officinalis flavor soft sweets are full of nutrition, have health care and beauty functions.
Description
Technical field
The present invention relates to field of food, more particularly to a kind of radix polygonati officinalis flavor soft sweets and preparation method thereof.
Background technology
Soft sweets are a kind of soft and micro- candies for depositing elasticity, are had transparent and translucent.The water content of soft sweets is higher, and one
As be 10%-20%, its shape is divided into rectangle or irregular shape with moulding process difference.The making of soft sweets is with gelatin, syrup etc.
Based on raw material, through multiple process operations, the solid candy with different shape fragrance is formed, there is elasticity and chewiness.
Most soft sweets on the market are all formed into fruity type at present, and also milk taste and cooling taste is made in some
Type, but be essentially all to pursue based on taste and flavor, seldom with health-care efficacy.
The content of the invention
It is an object of the invention to provide a kind of radix polygonati officinalis flavor soft sweets with health care, beauty functions, and correspondingly provide
The production methods of the soft sweets.
The present invention is on the technical solution of product：A kind of radix polygonati officinalis flavor soft sweets, using following raw material by weight
It is made：
10 ~ 15 parts of radix polygonati officinalis；
20 ~ 30 parts of glucose syrup；
20 ~ 30 parts of malt syrup；
15 ~ 20 parts of white granulated sugar；
8 ~ 15 parts of maltodextrin；
8 ~ 12 parts of gelatin；
1 ~ 2 part of agar；
0.2 ~ 0.5 part of citric acid；
0.2 ~ 0.5 part of sodium citrate；
0.001 ~ 0.004 part of essence；
0.002 ~ 0.005 part of pigment.
The present invention is on the optimal technical scheme of product, the soft sweets made of following raw material by weight and
Into：
13 parts of radix polygonati officinalis；
25 parts of glucose syrup；
25 parts of malt syrup；
17 parts of white granulated sugar；
11 parts of maltodextrin；
10 parts of gelatin；
1.5 parts of agar；
0.3 part of citric acid；
0.3 part of sodium citrate；
0.002 part of essence；
0.003 part of pigment.
The present invention is comprised the technical steps that on the production method of radix polygonati officinalis flavor soft sweets：
A, with 2 ~ 4 times amount water soaking gelatin, agar 4 ~ 8 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.5 ~ 2 times of its weight more than, enter jacketed pan infusion, keep 30 after boiling ~
40 minutes, first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 105 ~ 115 DEG C, treats syrup extremely
From fire when flowing paste；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 85 ~ 95 DEG C, essence, pigment is added, when temperature drops to 65 ~ 70 DEG C, is added with equivalent water
Sodium citrate, the lemon acid dissoluting liquid of dissolving；
F, deployed syrup is put into container and stands 40 ~ 60 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, feeding 35 ~
Dehumidifier is shaped in 45 DEG C of drying chamber, when setting time 20 ~ 40 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to be dried to water content 12 ~ 18% i.e. to 80 ~ 90 DEG C
For finished product.
Preferably, the production method of the radix polygonati officinalis flavor soft sweets comprises the technical steps that：
A, with 3 times amount water soaking gelatin, agar 6 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.7 times of its weight more than, enter jacketed pan infusion, 35 points kept after boiling
Clock, is first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 110 DEG C, treats syrup to flowing cream
From fire during shape；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 90 DEG C, essence, pigment are added, when temperature drops to 67 DEG C, adds what is dissolved with equivalent water
Sodium citrate, lemon acid dissoluting liquid；
F, deployed syrup is put into container and stands 50 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, be sent into 40
DEG C drying chamber in dehumidifier shape, when setting time 30 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to 85 DEG C, being dried to water content 12 ~ 18% is
Finished product.
Compared to the prior art, radix polygonati officinalis flavor soft sweets provided by the invention have the advantages that：
1st, the radix polygonati officinalis of one of its primary raw material is a kind of food medicinal material of medicine-food two-purpose, it is sweet in flavor it is mild-natured and, it is more containing abundant radix polygonati officinalis
Sugar, has nourishing yin to moisten dryness, and QI invigorating nourishing the stomach, the effect to promote the production of body fluid to quench thirst, can control consumption of YIN caused by febrile disease, diabetes, and dry cough lacks phlegm, and tongue does mouth
Yearningly, a variety of diseases such as dryness of the mouth and throat, pulmonary tuberculosis, heart disease.
2nd, the radix polygonati officinalis of one of its primary raw material also has certain beautification function.Radix polygonati officinalis contained vitamin A, improves dry and cracked, thick
Rough skin, is allowed to soft lubrication, plays beauty and skin care.
3rd, the radix polygonati officinalis of one of its primary raw material contains convallamarin, convallarin, is very suitable for treatment angina pectoris, palpitaition etc.,
It is beneficial to heart.
4th, soft sweets form is made to be convenient for carrying, can eat at any time, and it is full of nutrition, it is suitable for people of all ages.
5th, made in technique of radix polygonati officinalis complete feed, radix polygonati officinalis flavor foot, it is thinner that colloid mill grinds rear particle, easy to human consumption
Absorb.
Embodiment
For the ease of the understanding of those skilled in the art, with reference to embodiment, the present invention is further illustrated, real
It not is limitation of the invention to apply the content that example refers to.
Embodiment 1
A kind of radix polygonati officinalis flavor soft sweets, are made using following raw material by weight：10 parts of radix polygonati officinalis；20 parts of glucose syrup；
20 parts of malt syrup；15 parts of white granulated sugar；8 parts of maltodextrin；8 parts of gelatin；1 part of agar；0.2 part of citric acid；Sodium citrate 0.2
Part；0.001 part of essence；0.002 part of pigment.
The production method of above-mentioned radix polygonati officinalis flavor soft sweets comprises the technical steps that：
A, with 2 times amount water soaking gelatin, agar 4 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.5 times of its weight more than, enter jacketed pan infusion, 30 points kept after boiling
Clock, is first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 105 DEG C, treats syrup to flowing cream
From fire during shape；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 85 DEG C, essence, pigment are added, when temperature drops to 65 DEG C, adds what is dissolved with equivalent water
Sodium citrate, lemon acid dissoluting liquid；
F, deployed syrup is put into container and stands 40 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, be sent into 35
DEG C drying chamber in dehumidifier shape, when setting time 20 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to 80 DEG C, being dried to water content 12 ~ 18% is
Finished product.
Embodiment 2
A kind of radix polygonati officinalis flavor soft sweets, are made using following raw material by weight：13 parts of radix polygonati officinalis；25 parts of glucose syrup；
25 parts of malt syrup；17 parts of white granulated sugar；11 parts of maltodextrin；10 parts of gelatin；1.5 parts of agar；0.3 part of citric acid；Sodium citrate
0.3 part；0.002 part of essence；0.003 part of pigment.
The production method of the radix polygonati officinalis flavor soft sweets comprises the technical steps that：
A, with 3 times amount water soaking gelatin, agar 6 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.7 times of its weight more than, enter jacketed pan infusion, 35 points kept after boiling
Clock, is first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 110 DEG C, treats syrup to flowing cream
From fire during shape；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 90 DEG C, essence, pigment are added, when temperature drops to 67 DEG C, adds what is dissolved with equivalent water
Sodium citrate, lemon acid dissoluting liquid；
F, deployed syrup is put into container and stands 50 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, be sent into 40
DEG C drying chamber in dehumidifier shape, when setting time 30 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to 85 DEG C, being dried to water content 12 ~ 18% is
Finished product.
Embodiment 3
A kind of radix polygonati officinalis flavor soft sweets, are made using following raw material by weight：15 parts of radix polygonati officinalis；30 parts of glucose syrup；
30 parts of malt syrup；20 parts of white granulated sugar；15 parts of maltodextrin；12 parts of gelatin；2 parts of agar；0.5 part of citric acid；Sodium citrate 0.5
Part；0.004 part of essence；0.005 part of pigment.
The production method of above-mentioned radix polygonati officinalis flavor soft sweets comprises the technical steps that：
A, with 4 times amount water soaking gelatin, agar 8 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 2 times of its weight more than, enter jacketed pan infusion, kept for 40 minutes after boiling,
First roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 115 DEG C, treats syrup to flowing cream
From fire during shape；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 95 DEG C, essence, pigment are added, when temperature drops to 70 DEG C, adds what is dissolved with equivalent water
Sodium citrate, lemon acid dissoluting liquid；
F, deployed syrup is put into container and stands 60 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, be sent into 45
DEG C drying chamber in dehumidifier shape, when setting time 40 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to 90 DEG C, being dried to water content 12 ~ 18% is
Finished product.
Above-described embodiment is the preferable implementation of the present invention, and in addition, the present invention can be realized with other manner,
Any obviously replaced on the premise of not departing from the technical program design within protection scope of the present invention.
In order to allow those of ordinary skill in the art more easily to understand improvements of the present invention relative to the prior art, this
Some descriptions of invention have been simplified, and for the sake of clarity, present specification is omitted some other elements, ability
Domain those of ordinary skill should be aware that these elements omitted also may make up present disclosure.
Claims (4)
1. a kind of radix polygonati officinalis flavor soft sweets, it is characterised in that the soft sweets are made using following raw material by weight：
10 ~ 15 parts of radix polygonati officinalis；
20 ~ 30 parts of glucose syrup；
20 ~ 30 parts of malt syrup；
15 ~ 20 parts of white granulated sugar；
8 ~ 15 parts of maltodextrin；
8 ~ 12 parts of gelatin；
1 ~ 2 part of agar；
0.2 ~ 0.5 part of citric acid；
0.2 ~ 0.5 part of sodium citrate；
0.001 ~ 0.004 part of essence；
0.002 ~ 0.005 part of pigment.
2. radix polygonati officinalis flavor soft sweets according to claim 1, it is characterised in that the soft sweets use following original by weight
Material is made：
13 parts of radix polygonati officinalis；
25 parts of glucose syrup；
25 parts of malt syrup；
17 parts of white granulated sugar；
11 parts of maltodextrin；
10 parts of gelatin；
1.5 parts of agar；
0.3 part of citric acid；
0.3 part of sodium citrate；
0.002 part of essence；
0.003 part of pigment.
3. the production method of radix polygonati officinalis flavor soft sweets as claimed in claim 1 or 2, it is characterised in that comprise the technical steps that：
A, with 2 ~ 4 times amount water soaking gelatin, agar 4 ~ 8 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.5 ~ 2 times of its weight more than, enter jacketed pan infusion, keep 30 after boiling ~
40 minutes, first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 105 ~ 115 DEG C, treats syrup extremely
From fire when flowing paste；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 85 ~ 95 DEG C, essence, pigment is added, when temperature drops to 65 ~ 70 DEG C, is added with equivalent water
Sodium citrate, the lemon acid dissoluting liquid of dissolving；
F, deployed syrup is put into container and stands 40 ~ 60 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, feeding 35 ~
Dehumidifier is shaped in 45 DEG C of drying chamber, when setting time 20 ~ 40 is small.
H, stereotyped candy is sieved desizing, then adjusts drying chamber temperature to 80 ~ 90 DEG C, be dried to water content 12 ~ 18% be into
Product.
4. the production method of radix polygonati officinalis flavor soft sweets according to claim 3, it is characterised in that comprise the technical steps that：
A, with 3 times amount water soaking gelatin, agar 6 it is small when it is spare；
B, radix polygonati officinalis is cleaned, when small with the water immersion 2 of 1.7 times of its weight more than, enter jacketed pan infusion, 35 points kept after boiling
Clock, is first roughly ground after appropriate cooling with fiberizer, after colloid paste mill grinding；
C, the radix polygonati officinalis slurry of gained in step B is added in sugar boiler, is put into maltodextrin, white granulated sugar is heated, and stir molten
Solution, is slow added into malt syrup, glucose syrup, is stirred continuously and boils fusing, and sugar cook temperature is 110 DEG C, treats syrup to flowing cream
From fire during shape；
D, after syrup is calmed down from fire boiling, the gelatin agar liquid got ready in step A is slowly added to, and is stirred, makes glue
Liquid is dissolved completely in syrup；
E, when syrup temp drops to 90 DEG C, essence, pigment are added, when temperature drops to 67 DEG C, adds what is dissolved with equivalent water
Sodium citrate, lemon acid dissoluting liquid；
F, deployed syrup is put into container and stands 50 minutes, to eliminate the bubble in syrup；
G, poured with casting machine and inject syrup in preprepared starch mould, then appropriate amount of starch is covered on surface, be sent into 40
DEG C drying chamber in dehumidifier shape, when setting time 30 is small.
H, by stereotyped candy sieving desizing, then drying chamber temperature is adjusted to 85 DEG C, it is finished product to be dried to water content 12 ~ 18%.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935881A (en) * | 2018-06-29 | 2018-12-07 | 贵州苗嗓子原生态产业发展有限公司 | Using radix polygonati officinalis as throat-clearing lung-moistening functional form candy of major ingredient and preparation method thereof |
| CN112772760A (en) * | 2021-01-22 | 2021-05-11 | 纽斯葆广赛（广东）生物科技股份有限公司 | Making process of soft sweets |
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN115316478A (en) * | 2022-07-22 | 2022-11-11 | 东莞市金旺食品有限公司 | Formula and production process of semen cassiae health-care soft sweets |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108935881A (en) * | 2018-06-29 | 2018-12-07 | 贵州苗嗓子原生态产业发展有限公司 | Using radix polygonati officinalis as throat-clearing lung-moistening functional form candy of major ingredient and preparation method thereof |
| CN112772760A (en) * | 2021-01-22 | 2021-05-11 | 纽斯葆广赛（广东）生物科技股份有限公司 | Making process of soft sweets |
| CN114287503A (en) * | 2022-01-18 | 2022-04-08 | 重庆云买乐科技有限公司 | Soft candy formula using Prunus wushanensis extract as raw material and preparation method thereof |
| CN115316478A (en) * | 2022-07-22 | 2022-11-11 | 东莞市金旺食品有限公司 | Formula and production process of semen cassiae health-care soft sweets |
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