CN109744355A - Rose soft sweets - Google Patents
Rose soft sweets Download PDFInfo
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- CN109744355A CN109744355A CN201711052522.6A CN201711052522A CN109744355A CN 109744355 A CN109744355 A CN 109744355A CN 201711052522 A CN201711052522 A CN 201711052522A CN 109744355 A CN109744355 A CN 109744355A
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- rose
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- soft sweets
- starch
- xylitol
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Abstract
The invention discloses rose soft sweets, it is composed of the following raw materials by weight: 12-32 parts of rose, 52-62 parts of table sugar, 7-13 parts of xylitol, 4-6 parts of salt, 14-20 parts of starch, 3-5 parts of citric acid；Preparation method includes: sap extraction, xylitol rose juice, starch rose juice, finished product.The present invention is by the way that rose to be added in the preparation process of soft sweets, effectively the effective component in rose is dissolved into the soft sweets prepared, not only improves the nutritive value of soft sweets, but also improves the mouthfeel of soft sweets, so that the rose soft sweets taste prepared is agreeably sweet, taste is pure and fresh, and preparation process of the present invention is simple, at low cost, equipment requirement is low, even can also be made in usual life, this soft sweets has the features such as delicious flavour, sugar are evenly distributed, do not stick to one's teeth.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to rose soft sweets.
Background technique
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%, fruity type is all made in most soft sweets, and also milk taste and cooling taste type, shape is made in some
It is divided into rectangle or irregular shape with moulding process difference, and soft sweets are a kind of soft, flexible and toughness functional sugars
Fruit, based on the raw materials such as gelatin, syrup, through multiple process operations, constituting has different shape, texture and fragrance, it is exquisite and
The solid candy of resistance to preservation has elasticity and chewiness.
It is many kinds of in existing soft candy product, but most of is all fruity soft sweets, other kinds of soft sweets are less, and
And there is the appearance of rose soft sweets without discovery, therefore the present inventor provides rose with excessively a large amount of experiment and research for consumer
Soft sweets.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of special tastes, the rose that preparation process is simple, full of nutrition
Rare soft sweets and preparation method thereof.
The present invention is achieved by the following technical programs:
Rose soft sweets, it is composed of the following raw materials by weight: 12-32 parts of rose, 52-62 parts of table sugar, 7-13 parts of xylitol, food
4-6 parts of salt, 14-20 parts of starch, 3-5 parts of citric acid.
The rose soft sweets are composed of the following raw materials by weight: 12 parts of rose, 52 parts of table sugar, 7 parts of xylitol, salt 4
Part, 14 parts of starch, 3 parts of citric acid.
The rose soft sweets are composed of the following raw materials by weight: 32 parts of rose, 62 parts of table sugar, 13 parts of xylitol, salt 6
Part, 5 parts of 20 parts of starch, Chinese catalpa lemon acid.
The rose soft sweets are composed of the following raw materials by weight: 22 parts of rose, 57 parts of table sugar, 10 parts of xylitol, salt 5
Part, 17 parts of starch, 4 parts of citric acid.
The table sugar is one or more of white granulated sugar, glucose syrup, malt syrup.
The present invention also provides the preparation methods of above-mentioned rose soft sweets, method includes the following steps:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 62-
82 °C by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
The beneficial effects of the present invention are: the present invention effectively will by the way that rose to be added in the preparation process of soft sweets
Effective component in rose is dissolved into the soft sweets prepared, and the nutritive value of soft sweets is not only improved, but also improves soft sweets
Mouthfeel so that the rose soft sweets taste prepared is agreeably sweet, taste is pure and fresh, and preparation process of the present invention is simple, cost
Low, equipment requirement is low, even can also be made in usual life, this soft sweets has delicious flavour, sugar distribution equal
It is even, the features such as not sticking to one's teeth.
Specific embodiment
Below in conjunction with specific embodiment, the technical scheme of the present invention will be further described, but claimed range is not
It is confined to described.
Embodiment one
Formula: 12 parts of rose, 52 parts of table sugar, 7 parts of xylitol, 4 parts of salt, 14 parts of starch, 3 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 62 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Embodiment two
Formula: 32 parts of rose, 62 parts of table sugar, 13 parts of xylitol, 6 parts of salt, 20 parts of starch, 5 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 67 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Embodiment three
Formula: 22 parts of rose, 57 parts of table sugar, 10 parts of xylitol, 5 parts of salt, 17 parts of starch, 4 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 72 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Example IV
Formula: 32 parts of rose, 62 parts of table sugar, 13 parts of xylitol, 6 parts of salt, 20 parts of starch, 5 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 72 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Embodiment five
Formula: 30 parts of rose, 60 parts of table sugar, 11 parts of xylitol, 4 parts of salt, 18 parts of starch, 3 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 77 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Embodiment six
Formula: 22 parts of rose, 57 parts of table sugar, 10 parts of xylitol, 5 parts of salt, 17 parts of starch, 4 parts of citric acid.
Preparation method:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 82 °
C is by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Claims (6)
1. rose soft sweets, it is characterised in that: it is composed of the following raw materials by weight: 12-32 parts of rose, 52-62 parts of table sugar, wood
7-13 parts of sugar alcohol, 4-6 parts of salt, 14-20 parts of starch, 3-5 parts of citric acid.
2. rose soft sweets according to claim 1, it is characterised in that: the rose soft sweets are by following raw material group
At: 12 parts of rose, 52 parts of table sugar, 7 parts of xylitol, 4 parts of salt, 14 parts of starch, 3 parts of citric acid.
3. rose soft sweets according to claim 1, it is characterised in that: the rose soft sweets are by following raw material group
At: 32 parts of rose, 62 parts of table sugar, 13 parts of xylitol, 6 parts of salt, 20 parts of starch, 5 parts of citric acid.
4. rose soft sweets according to claim 1, it is characterised in that: the rose soft sweets are by following raw material group
At: 22 parts of rose, 57 parts of table sugar, 10 parts of xylitol, 5 parts of salt, 17 parts of starch, 4 parts of citric acid.
5. rose soft sweets according to claim 1 to 4, it is characterised in that: the table sugar is white granulated sugar, glucose
One or more of slurry, malt syrup.
6. a kind of rose soft sweets as described in claim 1-4 is any, it is characterised in that: method includes the following steps:
A, sap extraction: first boiling rose into the water, obtains rose juice after filtering；
B, xylitol rose juice: after taking the half of rose juice to mix with xylitol, table sugar, salt, controlled at 62-
82 °C by its boiling to being completely dissolved to obtain xylitol rose juice；
C, it starch rose juice: by the importing starch of the other half rose juice, stirs to paste, obtains starch rose juice；
D, finished product: it is transparent to continue to be heated to after mixing slurry for xylitol rose juice and starch rose juice, will be transparent
Slurry is put into mold, is taken out after chilled, solidification and is obtained rose soft sweets finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711052522.6A CN109744355A (en) | 2017-11-01 | 2017-11-01 | Rose soft sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711052522.6A CN109744355A (en) | 2017-11-01 | 2017-11-01 | Rose soft sweets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109744355A true CN109744355A (en) | 2019-05-14 |
Family
ID=66397567
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711052522.6A Pending CN109744355A (en) | 2017-11-01 | 2017-11-01 | Rose soft sweets |
Country Status (1)
| Country | Link |
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| CN (1) | CN109744355A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
-
2017
- 2017-11-01 CN CN201711052522.6A patent/CN109744355A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190514 |
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| WD01 | Invention patent application deemed withdrawn after publication |