CN108112765A - A kind of honey loquat soft sweets and preparation method thereof - Google Patents
A kind of honey loquat soft sweets and preparation method thereof Download PDFInfo
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- CN108112765A CN108112765A CN201711385637.7A CN201711385637A CN108112765A CN 108112765 A CN108112765 A CN 108112765A CN 201711385637 A CN201711385637 A CN 201711385637A CN 108112765 A CN108112765 A CN 108112765A
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- loquat
- honey
- soft sweets
- jasmine
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- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 60
- 235000012907 honey Nutrition 0.000 title claims abstract description 59
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001092070 Eriobotrya Species 0.000 title claims description 56
- RGHNJXZEOKUKBD-SQOUGZDYSA-N Gluconic acid Natural products OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims abstract description 28
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 21
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 21
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 21
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 21
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 21
- 235000020224 almond Nutrition 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 20
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims abstract description 20
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000000174 gluconic acid Substances 0.000 claims abstract description 20
- 235000012208 gluconic acid Nutrition 0.000 claims abstract description 20
- 239000001630 malic acid Substances 0.000 claims abstract description 20
- 235000011090 malic acid Nutrition 0.000 claims abstract description 20
- 239000001509 sodium citrate Substances 0.000 claims abstract description 20
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 19
- 239000005017 polysaccharide Substances 0.000 claims abstract description 19
- 239000000737 potassium alginate Substances 0.000 claims abstract description 19
- 235000010408 potassium alginate Nutrition 0.000 claims abstract description 19
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 150000004676 glycans Chemical class 0.000 claims abstract 5
- 239000000203 mixture Substances 0.000 claims description 28
- 241000723353 Chrysanthemum Species 0.000 claims description 19
- 241000207840 Jasminum Species 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 8
- 238000005266 casting Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 238000009755 vacuum infusion Methods 0.000 claims description 7
- 241000233855 Orchidaceae Species 0.000 claims 2
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 238000004945 emulsification Methods 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 2
- 244000061508 Eriobotrya japonica Species 0.000 abstract 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 2
- 240000005385 Jasminum sambac Species 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 150000004804 polysaccharides Chemical class 0.000 description 14
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001998 anti-microbiological effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- ZBAFFZBKCMWUHM-UHFFFAOYSA-N propiram Chemical compound C=1C=CC=NC=1N(C(=O)CC)C(C)CN1CCCCC1 ZBAFFZBKCMWUHM-UHFFFAOYSA-N 0.000 description 1
- 229950003779 propiram Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000012265 solid product Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23G3/38—Sucrose-free products
-
- 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
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
- Medicinal Preparation (AREA)
Abstract
The invention discloses a kind of honey loquat soft sweets and preparation method thereof, the honey loquat soft sweets are made of the component of following parts by weight：60 80 parts of honey, 20 30 parts of gelatin, 15 25 parts of loquat, 5 12 parts of starch, 13 parts of emulsifier, 0.5 1.6 parts of gluconic acid, 13 parts of malic acid, 12 parts of pulullan polysaccharide, 15 parts of Jasmine, 15 parts of chrysanthemum, 15 parts of lotus, 0.5 1.3 parts of sodium citrate, 48 parts of almond powder, 0.6 1.5 parts of potassium alginate, 40 70 parts of water.The honey loquat soft sweets of the present invention have dense honey peculiar taste, while also good, full of nutrition containing ingredients, healthcare functions such as Jasmine, chrysanthemum, lotus and almond powders.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of honey loquat soft sweets and preparation method thereof.
Background technology
Honey is a kind of natural health nutriment, contains glucose, this kind of high nutritive value of fructose and bioactivity
Monose and a variety of amino acid, vitamin, minerals, enzyme, organic acid and aromatic substance.The bioactivity of honey includes anti-micro-
Biological, anti-inflammatory, anti-oxidant and immunocompetence, it can be seen that the height of its healthy nutritive value.But due to natural honey is to be in
Very sticky liquid is not easy to transport, preservation and processing, places easily crystallization for a long time, cosmetic variation and moisture is caused to live
The increase of degree makes the high pressure resistant microbial fermentation in honey.Therefore, it is trend of the times honey to be processed into solid product.
The content of the invention
The object of the present invention is to provide a kind of honey loquat soft sweets and preparation method thereof, the honey loquat soft sweets have good
Good health-care effect and nutritive value.
To achieve the above object, the present invention provides following technical solution：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：60-80 parts of honey, gelatin 20-30
Part, 15-25 parts of loquat, 5-12 parts of starch, 1-3 parts of emulsifier, 0.5-1.6 parts of gluconic acid, 1-3 parts of malic acid, Propiram is more
It is 1-2 parts sugared, 1-5 parts of Jasmine, 1-5 parts of chrysanthemum, 1-5 parts of lotus, 0.5-1.3 parts of sodium citrate, 4-8 parts of almond powder, alginic acid
0.6-1.5 parts of potassium, 40-70 parts of water.
Preferably, the honey loquat soft sweets are made of the component of following parts by weight：70 parts of honey, gelatin 28
Part, 18 parts of loquat, 8 parts of starch, 2 parts of emulsifier, 1.2 parts of gluconic acid, 2 parts of malic acid, 1 part of pulullan polysaccharide, Jasmine 3
Part, 4 parts of chrysanthemum, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, 1 part of potassium alginate, 50 parts of water.
Preferably, the honey loquat soft sweets are made of the component of following parts by weight：80 parts of honey, gelatin 22
Part, 17 parts of loquat, 9 parts of starch, 2 parts of emulsifier, 0.8 part of gluconic acid, 1.6 parts of malic acid, 2 parts of pulullan polysaccharide, Jasmine 5
Part, 2 parts of chrysanthemum, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, 0.8 part of potassium alginate, 66 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention using honey and loquat as primary raw material, while also added with gluconic acid, malic acid, pulullan polysaccharide,
The ingredients such as Jasmine, chrysanthemum, lotus, sodium citrate, almond powder and potassium alginate make it have moistening lung, cough-relieving, the work(to quench the thirst
Effect, suitable various people eat.
Specific embodiment
With reference to the embodiment technical solution that the present invention will be described in detail, but protection domain is not limited thereto.
Embodiment one：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：60 parts of honey, 20 parts of gelatin, loquat
15 parts, 5 parts of starch, 1 part of emulsifier, 0.5 part of gluconic acid, 1 part of malic acid, 1 part of pulullan polysaccharide, 1 part of Jasmine, chrysanthemum 1
Part, 1 part of lotus, 0.5 part of sodium citrate, 4 parts of almond powder, 0.6 part of potassium alginate, 40 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Embodiment two：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：80 parts of honey, 30 parts of gelatin, loquat
25 parts, 12 parts of starch, 3 parts of emulsifier, 1.6 parts of gluconic acid, 3 parts of malic acid, 2 parts of pulullan polysaccharide, 5 parts of Jasmine, chrysanthemum 5
Part, 5 parts of lotus, 1.3 parts of sodium citrate, 8 parts of almond powder, 1.5 parts of potassium alginate, 70 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Embodiment three：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：70 parts of honey, 28 parts of gelatin, loquat
18 parts, 8 parts of starch, 2 parts of emulsifier, 1.2 parts of gluconic acid, 2 parts of malic acid, 1 part of pulullan polysaccharide, 3 parts of Jasmine, chrysanthemum 4
Part, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, 1 part of potassium alginate, 50 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Example IV：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：80 parts of honey, 22 parts of gelatin, loquat
17 parts, 9 parts of starch, 2 parts of emulsifier, 0.8 part of gluconic acid, 1.6 parts of malic acid, 2 parts of pulullan polysaccharide, 5 parts of Jasmine, chrysanthemum
2 parts, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, 0.8 part of potassium alginate, 66 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Embodiment five：
A kind of honey loquat soft sweets, it is made of the component of following parts by weight：70 parts of honey, 24 parts of gelatin, loquat
16 parts, 10 parts of starch, 2 parts of emulsifier, 1 part of gluconic acid, 2 parts of malic acid, 1 part of pulullan polysaccharide, 4 parts of Jasmine, chrysanthemum 4
Part, 3 parts of lotus, 1 part of sodium citrate, 5 parts of almond powder, 0.8 part of potassium alginate, 65 parts of water.
The preparation method of the honey loquat soft sweets, comprises the following steps：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat being put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire endures 0.8~1 hour in,
Obtain mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch,
Emulsifier, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, are stirred
It mixes uniformly, obtains mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10
Sub-cooled at~-20 DEG C, demoulds at room temperature.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, it can be to the skill of the present invention
Art scheme is modified or replaced equivalently, and without departing from the objective and scope of the technical program, should all be covered in the present invention
Right among.
Claims (4)
1. a kind of honey loquat soft sweets, it is characterised in that：It is made of the component of following parts by weight：60-80 parts of honey, it is bright
20-30 parts of glue, 15-25 parts of loquat, 5-12 parts of starch, 1-3 parts of emulsifier, 0.5-1.6 parts of gluconic acid, 1-3 parts of malic acid are general
1-2 parts of Shandong orchid polysaccharide, 1-5 parts of Jasmine, 1-5 parts of chrysanthemum, 1-5 parts of lotus, 0.5-1.3 parts of sodium citrate, 4-8 parts of almond powder,
0.6-1.5 parts of potassium alginate, 40-70 parts of water.
2. a kind of honey loquat soft sweets according to claim 1, it is characterised in that：It is by the component of following parts by weight
It is made：70 parts of honey, 28 parts of gelatin, 18 parts of loquat, 8 parts of starch, 2 parts of emulsifier, 1.2 parts of gluconic acid, 2 parts of malic acid are general
1 part of Shandong orchid polysaccharide, 3 parts of Jasmine, 4 parts of chrysanthemum, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, 1 part of potassium alginate, water
50 parts.
3. a kind of honey loquat soft sweets according to claim 1, it is characterised in that：It is by the component of following parts by weight
It is made：80 parts of honey, 22 parts of gelatin, 17 parts of loquat, 9 parts of starch, 2 parts of emulsifier, 0.8 part of gluconic acid, 1.6 parts of malic acid,
2 parts of pulullan polysaccharide, 5 parts of Jasmine, 2 parts of chrysanthemum, 3 parts of lotus, 1.2 parts of sodium citrate, 8 parts of almond powder, potassium alginate 0.8
Part, 66 parts of water.
4. the preparation method of honey loquat soft sweets according to any one of claim 1-3, it is characterised in that：Including following
Step：
(1) each raw material components are weighed by weight；
(2) after loquat is scrubbed clean, then with knife loquat meat is cut into small pieces；
(3) loquat meat is put into pot, adds in Jasmine, chrysanthemum, lotus and water, small fire is endured 0.8~1 hour in, is obtained
Mixture A；
(4) the vacuum infusion under the conditions of 58~62 DEG C by honey, is dehydrated, dewatered honey again with gelatin, starch, emulsification
Agent, gluconic acid, malic acid, pulullan polysaccharide, sodium citrate, almond powder and potassium alginate mixing and mixture A, stirring are equal
It is even, obtain mixture B；
(5) by mixture B moulding by casting, cooling, when vacuum drying 6~8 is small under the conditions of 60~80 DEG C, afterwards -10~-20
Sub-cooled at DEG C, demoulds at room temperature.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007725A (en) * | 2018-08-14 | 2018-12-18 | 安徽省王巢食品有限公司 | The high-quality gluey honey of one kind and its dewatering |
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| CN104605118A (en) * | 2015-02-11 | 2015-05-13 | 彭军 | Honey soft sweets and preparation method thereof |
| CN105053437A (en) * | 2015-08-03 | 2015-11-18 | 丁一方 | Honey-containing nutritional high-calcium soft sweet and making method thereof |
| CN105053484A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat soft sweets and processing method thereof |
| CN105660965A (en) * | 2016-02-02 | 2016-06-15 | 桐城市永锦建筑工程有限公司 | Honey and pollen soft sweets |
| KR20170063094A (en) * | 2015-11-30 | 2017-06-08 | 임금님표이천벌꿀 영농조합법인 | Candy comprising honey and submaterials, and method for preparing the same |
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| CN104605118A (en) * | 2015-02-11 | 2015-05-13 | 彭军 | Honey soft sweets and preparation method thereof |
| CN105053437A (en) * | 2015-08-03 | 2015-11-18 | 丁一方 | Honey-containing nutritional high-calcium soft sweet and making method thereof |
| CN105053484A (en) * | 2015-08-26 | 2015-11-18 | 陈冬梅 | Loquat soft sweets and processing method thereof |
| KR20170063094A (en) * | 2015-11-30 | 2017-06-08 | 임금님표이천벌꿀 영농조합법인 | Candy comprising honey and submaterials, and method for preparing the same |
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