CN109349407A - A kind of Guiling Jelly soft sweets and preparation method thereof - Google Patents
A kind of Guiling Jelly soft sweets and preparation method thereof Download PDFInfo
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- CN109349407A CN109349407A CN201811443597.1A CN201811443597A CN109349407A CN 109349407 A CN109349407 A CN 109349407A CN 201811443597 A CN201811443597 A CN 201811443597A CN 109349407 A CN109349407 A CN 109349407A
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000002002 slurry Substances 0.000 claims abstract description 31
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 29
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 29
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000015110 jellies Nutrition 0.000 claims abstract description 29
- 239000008274 jelly Substances 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001556 precipitation Methods 0.000 claims abstract description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 13
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 13
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 13
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 13
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 13
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 13
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 13
- 244000197580 Poria cocos Species 0.000 claims abstract description 13
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 13
- 241000219784 Sophora Species 0.000 claims abstract description 13
- 241000270708 Testudinidae Species 0.000 claims abstract description 13
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 13
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 13
- 235000013406 prebiotics Nutrition 0.000 claims abstract description 13
- 235000020234 walnut Nutrition 0.000 claims abstract description 13
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000000465 moulding Methods 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 6
- 240000007049 Juglans regia Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 20
- 239000012141 concentrate Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 235000019441 ethanol Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 241000245665 Taraxacum Species 0.000 claims description 11
- 239000000284 extract Substances 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 239000013049 sediment Substances 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 230000000857 drug effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 17
- 241000758789 Juglans Species 0.000 description 9
- 238000000605 extraction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
A kind of Guiling Jelly soft sweets and preparation method thereof are invented, Guiling Jelly soft sweets are made of the ingredient of following weight proportion: maltose 53-55%, bean jelly 3.0-4.5%, starch 1.5-3.0%, walnut kernel 33.0-35.5%, jujube 0.25-0.35%, prebiotics 3.8-4.1%, tortoise 0.04-0.06%, Poria cocos 0.2-0.3%, Radix Glycyrrhizae 0.3-0.45%, honeysuckle 0.09-0.11%, sophora flower 0.009-0.011%, dandelion 0.2-0.3%, root of Dahurain angelica 0.01-0.03%, cape jasmine 0.04-0.08%, Siraitia grosvenorii 0.04-0.08%.By the way that the water lift-off heart, water extract-alcohol precipitation, bean jelly open paste, starch opens slurry, Hybrid Heating, frying, molding of starting going to a nursery, stripping and slicing packaging and other steps obtain product.Guiling Jelly soft sweets of the invention have broken the tradition that Guiling Jelly is mostly paste food, and are formulated uniqueness, have accomplished that color is various, drug effect is equivalent to 3 tank Guiling Jellies.
Description
Technical field
The present invention relates to a kind of soft sweets and preparation method thereof, especially a kind of Guiling Jelly soft sweets and preparation method thereof.
Background technique
Guiling Jelly is time-honored traditional herbal cuisine, has the effect of clearing heat and removing internal wetness, prosperous blood myogenic, relax bowel and defecation, mostly
Paste food.There is presently no soft sweets are made in Guiling Jelly.
Summary of the invention
The purpose of the present invention is invent Guiling Jelly soft sweets of a kind of unique flavor and preparation method thereof.
Guiling Jelly soft sweets of the invention, it is characterised in that: be made of the ingredient of following weight proportion: maltose 53-55%,
Bean jelly 3.0-4.5%, starch 1.5-3.0%, walnut kernel 33.0-35.5%, jujube 0.25-0.35%, prebiotics 3.8-4.1%, tortoise
0.04-0.06%, Poria cocos 0.2-0.3%, Radix Glycyrrhizae 0.3-0.45%, honeysuckle 0.09-0.11%, sophora flower 0.009-0.011%, Pu Gong
English 0.2-0.3%, root of Dahurain angelica 0.01-0.03%, cape jasmine 0.04-0.08%, Siraitia grosvenorii 0.04-0.08%, wherein stachyose in prebiotics:
Oligofructose: oligoisomaltose=1:1:1.
The ingredient of the best weight ratio of Guiling Jelly soft sweets of the present invention is maltose 54.19%, bean jelly 3.74%, starch
2.17%, walnut kernel 34.48%, jujube 0.3%, prebiotics 3.94%, tortoise 0.05%, Poria cocos 0.25%, Radix Glycyrrhizae 0.39%, honeysuckle
0.1%, sophora flower 0.01%, dandelion 0.24%, the root of Dahurain angelica 0.02%, cape jasmine 0.06%, Siraitia grosvenorii 0.06%.
The preparation method of Guiling Jelly soft sweets of the invention, it is characterised in that the following steps are included:
(1) the water lift-off heart: weighing jujube investment by formula ratio and extract in pot, and the boiling boiling that 10 times of amounts are added extracts 2 times, and every time 2
Hour, it is concentrated into 1/3 volume, sediment is centrifuged off with revolving speed 10000rpm, obtains jujube concentrate；
(2) tortoise, Poria cocos, Radix Glycyrrhizae, honeysuckle, sophora flower, dandelion, the root of Dahurain angelica, cape jasmine, Siraitia grosvenorii water extract-alcohol precipitation: are weighed by formula ratio
Investment is extracted in pot, and the boiling boiling that 10 times of amounts are added is extracted 2 times, and 2 hours every time, merging extracting solution concentration twice was 55%
Ethyl alcohol carries out alcohol precipitation, after 12 hours alcohol precipitation time, is concentrated into 1/10 volume, is centrifuged off sediment with revolving speed 10000rpm, obtains
To medicinal material concentrate；
(3) bean jelly opens paste: weighing bean jelly by formula ratio, the water that 10 times of amounts are added opens paste, obtains bean jelly paste；
(4) starch opens slurry: weighing starch by formula ratio, the water that 10 times of amounts are added opens slurry, obtains starch slurry；
(5) Hybrid Heating: medicinal material concentrate that the jujube concentrate obtained from step (1), step (2) are obtained, step (3)
To bean jelly paste, step (4) obtained maltose, the prebiotics of starch slurry and formula ratio pour into mixing kettle, be then added 0.5
The water of amount is dissolved by heating, is uniformly mixed again, obtains mixed liquor；
(6) frying: the mixed liquor obtained from step (5) is put into frying in frying pan, formula ratio can be added to pol up to 85% by frying
Walnut kernel, be uniformly mixed, obtain mixing slurry；
(7) start going to a nursery molding: the mixing slurry obtained from step (6) being poured into pallet, is cooled to room temperature, form, obtain Guiling Jelly
Soft sweets；
(8) stripping and slicing is packed；The Guiling Jelly soft sweets obtained from step (7) are cut into 3cm × 1.5cm × 1cm size square, with food
With glutinous rice paper wrapper to obtain the final product.
Guiling Jelly soft sweets of the invention have broken the tradition that Guiling Jelly is mostly paste food, and be formulated it is unique, accomplished color,
Perfume, taste are various, and drug effect is equivalent to 3 tank Guiling Jellies.
Specific embodiment
Embodiment 1
Formula: maltose 55kg, bean jelly 3.8kg, starch 2.2kg, walnut kernel 33.5kg, jujube 0.3kg, prebiotics 4kg, tortoise
0.05kg, Poria cocos 0.25kg, Radix Glycyrrhizae 0.4kg, honeysuckle 0.1kg, sophora flower 0.01kg, dandelion 0.25kg, root of Dahurain angelica 0.02kg, Cape jasmine
Sub- 0.06kg, Siraitia grosvenorii 0.06kg.
Preparation method:
(1) the water lift-off heart: weighing jujube investment by formula ratio and extract in pot, addition 3kg boiling boiling extraction 2 times, and 2 hours every time,
It is concentrated into 1.2L, sediment is centrifuged off with revolving speed 10000rpm, obtains jujube concentrate；
(2) tortoise, Poria cocos, Radix Glycyrrhizae, honeysuckle, sophora flower, dandelion, the root of Dahurain angelica, cape jasmine, Siraitia grosvenorii water extract-alcohol precipitation: are weighed by formula ratio
Investment is extracted in pot, and 12kg boiling boiling is added and extracts 2 times, 2 hours every time, merges the ethyl alcohol that extracting solution concentration is 55% twice
It carries out alcohol precipitation and is concentrated into 15L after 12 hours alcohol precipitation time, sediment is centrifuged off with revolving speed 10000rpm, obtain medicinal material concentration
Liquid；
(3) bean jelly opens paste: weighing bean jelly by formula ratio, 38kg water is added and opens paste, obtain bean jelly paste；
(4) starch opens slurry: weighing starch by formula ratio, 22kg water is added and opens slurry, obtains starch slurry；
(5) Hybrid Heating: medicinal material concentrate that the jujube concentrate obtained from step (1), step (2) are obtained, step (3)
To bean jelly paste, step (4) obtained maltose, the prebiotics of starch slurry and formula ratio pour into mixing kettle, be then added
64kg water is dissolved by heating, is uniformly mixed, and obtains mixed liquor；
(6) frying: the mixed liquor obtained from step (5) is put into frying in frying pan, formula ratio can be added to pol up to 85% by frying
Walnut kernel, be uniformly mixed, obtain mixing slurry；
(7) start going to a nursery molding: the mixing slurry obtained from step (6) being poured into pallet, is cooled to room temperature, form, obtain Guiling Jelly
Soft sweets；
(8) stripping and slicing is packed；The Guiling Jelly soft sweets obtained from step (7) are cut into 3cm × 1.5cm × 1cm size square, with food
With glutinous rice paper wrapper to obtain the final product.
Embodiment 2
Formula: maltose 53.8kg, bean jelly 3.61kg, starch 1.52kg, walnut kernel 35.5kg, jujube 0.35kg, prebiotics
3.8kg, tortoise 0.06kg, Poria cocos 0.3kg, Radix Glycyrrhizae 0.45kg, honeysuckle 0.11kg, sophora flower 0.01kg, 0. 3kg of dandelion, the root of Dahurain angelica
0.03kg, cape jasmine 0.08kg, Siraitia grosvenorii 0.08kg.
Preparation method:
(1) the water lift-off heart: weighing jujube investment by formula ratio and extract in pot, and 3.5kg boiling boiling is added and extracts 2 times, 2 is small every time
When, it is concentrated into 1.3L, sediment is centrifuged off with revolving speed 10000rpm, obtains jujube concentrate；
(2) tortoise, Poria cocos, Radix Glycyrrhizae, honeysuckle, sophora flower, dandelion, the root of Dahurain angelica, cape jasmine, Siraitia grosvenorii water extract-alcohol precipitation: are weighed by formula ratio
Investment is extracted in pot, and 14.2kg boiling boiling is added and extracts 2 times, 2 hours every time, merges the second that extracting solution concentration is 55% twice
Alcohol carries out alcohol precipitation and is concentrated into 1.6L after 12 hours alcohol precipitation time, is centrifuged off sediment with revolving speed 10000rpm, obtains medicinal material
Concentrate；
(3) bean jelly opens paste: weighing bean jelly by formula ratio, 36.1kg water is added and opens paste, obtain bean jelly paste；
(4) starch opens slurry: weighing starch by formula ratio, 15.2kg water is added and opens slurry, obtains starch slurry；
(5) Hybrid Heating: medicinal material concentrate that the jujube concentrate obtained from step (1), step (2) are obtained, step (3)
To bean jelly paste, step (4) obtained maltose, the prebiotics of starch slurry and formula ratio pour into mixing kettle, be then added
58.5kg water is dissolved by heating, is uniformly mixed, and obtains mixed liquor；
(6) frying: the mixed liquor obtained from step (5) is put into frying in frying pan, formula ratio can be added to pol up to 85% by frying
Walnut kernel, be uniformly mixed, obtain mixing slurry；
(7) start going to a nursery molding: the mixing slurry obtained from step (6) being poured into pallet, is cooled to room temperature, form, obtain Guiling Jelly
Soft sweets；
(8) stripping and slicing is packed；The Guiling Jelly soft sweets obtained from step (7) are cut into 3cm × 1.5cm × 1cm size square, with food
With glutinous rice paper wrapper to obtain the final product.
Embodiment 3
Formula: 54.19 kg of maltose, 3.74 kg of bean jelly, 2.17 kg of starch, 34.48 kg of walnut kernel, 0.3 kg of jujube, benefit
Raw 3.94 kg of member, 0.05 kg of tortoise, 0.25 kg of Poria cocos, 0.39 kg of Radix Glycyrrhizae, 0.1 kg of honeysuckle, 0.01 kg of sophora flower, dandelion
0.24 kg, 0.02 kg of the root of Dahurain angelica, 0.06 kg of cape jasmine, 0.06 kg of Siraitia grosvenorii.
Preparation method:
(1) the water lift-off heart: weighing jujube investment by formula ratio and extract in pot, addition 3kg boiling boiling extraction 2 times, and 2 hours every time,
It is concentrated into 1L, sediment is centrifuged off with revolving speed 10000rpm, obtains jujube concentrate；
(2) tortoise, Poria cocos, Radix Glycyrrhizae, honeysuckle, sophora flower, dandelion, the root of Dahurain angelica, cape jasmine, Siraitia grosvenorii water extract-alcohol precipitation: are weighed by formula ratio
Investment is extracted in pot, and 11.8kg boiling boiling is added and extracts 2 times, 2 hours every time, merges the second that extracting solution concentration is 55% twice
Alcohol carries out alcohol precipitation and is concentrated into 1.3L after 12 hours alcohol precipitation time, is centrifuged off sediment with revolving speed 10000rpm, obtains medicinal material
Concentrate；
(3) bean jelly opens paste: weighing bean jelly by formula ratio, 37.4kg water is added and opens paste, obtain bean jelly paste；
(4) starch opens slurry: weighing starch by formula ratio, 21.7kg water is added and opens slurry, obtains starch slurry；
(5) Hybrid Heating: medicinal material concentrate that the jujube concentrate obtained from step (1), step (2) are obtained, step (3)
To bean jelly paste, step (4) obtained maltose, the prebiotics of starch slurry and formula ratio pour into mixing kettle, be then added
62.7kg water is dissolved by heating, is uniformly mixed, and obtains mixed liquor；
(6) frying: the mixed liquor obtained from step (5) is put into frying in frying pan, formula ratio can be added to pol up to 85% by frying
Walnut kernel, be uniformly mixed, obtain mixing slurry；
(7) start going to a nursery molding: the mixing slurry obtained from step (6) being poured into pallet, is cooled to room temperature, form, obtain Guiling Jelly
Soft sweets；
(8) stripping and slicing is packed；The Guiling Jelly soft sweets obtained from step (7) are cut into 3cm × 1.5cm × 1cm size square, with food
With glutinous rice paper wrapper to obtain the final product.
It, can expanding production according to the ratio when industrialized production.
Claims (3)
1. a kind of Guiling Jelly soft sweets, it is characterised in that: be made of the ingredient of following weight proportion: maltose 53-55%, bean jelly
3.0-4.5%, starch 1.5-3.0%, walnut kernel 33.0-35.5%, jujube 0.25-0.35%, prebiotics 3.8-4.1%, tortoise 0.04-
0.06%, Poria cocos 0.2-0.3%, Radix Glycyrrhizae 0.3-0.45%, honeysuckle 0.09-0.11%, sophora flower 0.009-0.011%, dandelion 0.2-
0.3%, root of Dahurain angelica 0.01-0.03%, cape jasmine 0.04-0.08%, Siraitia grosvenorii 0.04-0.08%.
2. Guiling Jelly soft sweets according to claim 1, it is characterised in that: the ingredient of its best weight ratio is maltose
54.19%, bean jelly 3.74%, starch 2.17%, walnut kernel 34.48%, jujube 0.3%, prebiotics 3.94%, tortoise 0.05%, Poria cocos
0.25%, Radix Glycyrrhizae 0.39%, honeysuckle 0.1%, sophora flower 0.01%, dandelion 0.24%, the root of Dahurain angelica 0.02%, cape jasmine 0.06%, Siraitia grosvenorii
0.06%。
3. the preparation method of Guiling Jelly soft sweets according to claim 1 or 2, it is characterised in that the following steps are included:
(1) the water lift-off heart: weighing jujube investment by formula ratio and extract in pot, and the boiling boiling that 10 times of amounts are added extracts 2 times, and every time 2
Hour, it is concentrated into 1/3 volume, sediment is centrifuged off with revolving speed 10000rpm, obtains jujube concentrate；
(2) tortoise, Poria cocos, Radix Glycyrrhizae, honeysuckle, sophora flower, dandelion, the root of Dahurain angelica, cape jasmine, Siraitia grosvenorii water extract-alcohol precipitation: are weighed by formula ratio
Investment is extracted in pot, and the boiling boiling that 10 times of amounts are added is extracted 2 times, and 2 hours every time, merging extracting solution concentration twice was 55%
Ethyl alcohol carries out alcohol precipitation, after 12 hours alcohol precipitation time, is concentrated into 1/10 volume, is centrifuged off sediment with revolving speed 10000rpm, obtains
To medicinal material concentrate；
(3) bean jelly opens paste: weighing bean jelly by formula ratio, the water that 10 times of amounts are added opens paste, obtains bean jelly paste；
(4) starch opens slurry: weighing starch by formula ratio, the water that 10 times of amounts are added opens slurry, obtains starch slurry；
(5) Hybrid Heating: medicinal material concentrate that the jujube concentrate obtained from step (1), step (2) are obtained, step (3)
To bean jelly paste, step (4) obtained maltose, the prebiotics of starch slurry and formula ratio pour into mixing kettle, be then added 0.5
The water of amount is dissolved by heating, is uniformly mixed again, obtains mixed liquor；
(6) frying: the mixed liquor obtained from step (5) is put into frying in frying pan, formula ratio can be added to pol up to 85% by frying
Walnut kernel, be uniformly mixed, obtain mixing slurry；
(7) start going to a nursery molding: the mixing slurry obtained from step (6) being poured into pallet, is cooled to room temperature, form, obtain Guiling Jelly
Soft sweets；
(8) stripping and slicing is packed；The Guiling Jelly soft sweets obtained from step (7) are cut into 3cm × 1.5cm × 1cm size square, with food
With glutinous rice paper wrapper to obtain the final product.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1251305A (en) * | 1998-10-17 | 2000-04-26 | 关令华 | Novel tortoise-tackohoe soft extract |
| CN102835662A (en) * | 2012-09-12 | 2012-12-26 | 广西梧州双钱实业有限公司 | Original flavor Guiling Jelly |
| CN103704545A (en) * | 2013-12-12 | 2014-04-09 | 广州王老吉药业股份有限公司 | Tortoise jelly and preparation method thereof |
| CN105325659A (en) * | 2015-09-24 | 2016-02-17 | 南陵县石斛产业协会 | Processing technology of Radix Platycodonis and ginger juice jelly |
| CN106260406A (en) * | 2016-07-27 | 2017-01-04 | 姚红亮 | Soft sweet containing GUILING GAO taste and preparation method thereof |
-
2018
- 2018-11-29 CN CN201811443597.1A patent/CN109349407A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1251305A (en) * | 1998-10-17 | 2000-04-26 | 关令华 | Novel tortoise-tackohoe soft extract |
| CN102835662A (en) * | 2012-09-12 | 2012-12-26 | 广西梧州双钱实业有限公司 | Original flavor Guiling Jelly |
| CN103704545A (en) * | 2013-12-12 | 2014-04-09 | 广州王老吉药业股份有限公司 | Tortoise jelly and preparation method thereof |
| CN105325659A (en) * | 2015-09-24 | 2016-02-17 | 南陵县石斛产业协会 | Processing technology of Radix Platycodonis and ginger juice jelly |
| CN106260406A (en) * | 2016-07-27 | 2017-01-04 | 姚红亮 | Soft sweet containing GUILING GAO taste and preparation method thereof |
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