CN1098861A - Candy of straw and coral paste and its preparing process - Google Patents
Candy of straw and coral paste and its preparing process Download PDFInfo
- Publication number
- CN1098861A CN1098861A CN 94111074 CN94111074A CN1098861A CN 1098861 A CN1098861 A CN 1098861A CN 94111074 CN94111074 CN 94111074 CN 94111074 A CN94111074 A CN 94111074A CN 1098861 A CN1098861 A CN 1098861A
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- CN
- China
- Prior art keywords
- chloranthus glaber
- candy
- dry powder
- sugar
- medicinal extract
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims description 7
- 235000014653 Carica parviflora Nutrition 0.000 title 1
- 241000243321 Cnidaria Species 0.000 title 1
- 239000010902 straw Substances 0.000 title 1
- 240000004274 Sarcandra glabra Species 0.000 claims abstract description 62
- 235000010842 Sarcandra glabra Nutrition 0.000 claims abstract description 62
- 239000000843 powder Substances 0.000 claims abstract description 28
- 238000002360 preparation method Methods 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 14
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims description 24
- 239000008107 starch Substances 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 24
- 239000006188 syrup Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 150000007524 organic acids Chemical class 0.000 claims description 20
- 239000000049 pigment Substances 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 18
- 239000011159 matrix material Substances 0.000 claims description 17
- 229930006000 Sucrose Natural products 0.000 claims description 14
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose 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)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 14
- 239000005720 sucrose Substances 0.000 claims description 14
- 238000005498 polishing Methods 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 9
- 108010010803 Gelatin Proteins 0.000 claims description 8
- 239000000499 gel Substances 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 229920000159 gelatin Polymers 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- -1 inserts Substances 0.000 claims description 5
- 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 description 4
- 229920001817 Agar Polymers 0.000 claims description 4
- 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 description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 235000008939 whole milk Nutrition 0.000 claims description 4
- 239000004902 Softening Agent Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 244000215068 Acacia senegal Species 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 229920000084 Gum arabic Polymers 0.000 claims description 2
- 239000000205 acacia gum Substances 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000005469 granulation Methods 0.000 claims description 2
- 230000003179 granulation Effects 0.000 claims description 2
- 238000009417 prefabrication Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 3
- 230000036407 pain Effects 0.000 abstract description 3
- 230000003115 biocidal effect Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 230000023597 hemostasis Effects 0.000 abstract description 2
- 210000000214 mouth Anatomy 0.000 abstract description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000021243 milk fat Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000758719 Chloranthaceae Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 241000736026 Sarcandra Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000027866 inflammatory disease Diseases 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention includes five categories of sarcandra glabra candies of hard, sandwich, aerated, milk white, milk fat (burnt), gel, polished and gum base and a preparation method thereof, which is to add sarcandra glabra extractum or dry powder (by weight percentage) of 0.01 to 30 percent into the basic composition of the existing candies. The preparation method comprises adding the above herba Pileae Scriptae extract or dry powder into sugar dissolving, stirring, decocting, blending, mixing, coating or pre-making sugar core. Therefore, the candies of the invention have the functions of antibiosis, antiphlogosis, pain relief and hemostasis for oral cavity, teeth and throat, and become health food which can be used as both medicine and food and can prevent and treat diseases.
Description
The present invention relates to sweetmeat, relate in particular to Chloranthus glaber candy and preparation method thereof.
Existing candy has five big classes substantially by the difference of preparation method: rigid, comfit, inflation, white, butterfat (burnt odor) candy of milk, gel candy, polishing candy and matrix candy.All kinds of candies all are edible sweet products basically, seldom have health care and therapeutic action, and too much edible, can cause carious tooth.
The objective of the invention is to remedy the deficiency that has candy foods now and propose rigid, the comfit of a kind of Chloranthus glaber;
Another object of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Chloranthus glaber inflation, white, the butterfat candy of milk;
Another object of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Chloranthus glaber gel candy;
Another object of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Chloranthus glaber polishing candy;
Another object of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Chloranthus glaber matrix candy;
An also purpose of the present invention is that the proposition Chloranthus glaber is rigid, the preparation method of comfit;
An also purpose of the present invention is that the inflation of proposition Chloranthus glaber, milk are white, the preparation method of butterfat candy;
An also purpose of the present invention is the preparation method that proposes the Chloranthus glaber gel candy;
An also purpose of the present invention is the preparation method that proposes Chloranthus glaber polishing candy;
An also purpose of the present invention is the preparation method that proposes Chloranthus glaber matrix candy.
Above-mentioned purpose of the present invention is achieved by the following technical programs.
Rigid, the comfit of Chloranthus glaber, basic composition is sucrose, starch syrup, maltose, invert syrup, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
Chloranthus glaber inflation, white, the butterfat candy of milk, basic composition is that sucrose, starch syrup, albumen are done or/and gelatin, pectin, rigid vegetable oil, cream, full-cream or skimmed milk power, condensed milk, kernel, flavoring, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
Chloranthus glaber gel candy, basic composition are sucrose, starch syrup, pectin, gelatin, converted starch, agar, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
Chloranthus glaber polishing candy, basic composition is sucrose, starch syrup, gum arabic, dextrin, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
Chloranthus glaber matrix candy, basic composition is matrix, Icing Sugar, starch syrup, emulsifying agent, inserts, softening agent, essence, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
Chloranthus glaber is rigid, the preparation method of comfit is
(1) sucrose, starch syrup, maltose, invert syrup and water are carried out molten sugar,
(2) stir off after the filtration,
(3) add spices, organic acid and pigment and be in harmonious proportion,
(4) cooling, moulding, selection, last packed products,
It is characterized in that in molten sugar or sugar cook or mediation operation, adding Chloranthus glaber medicinal extract or dry powder.
Chloranthus glaber inflation, milk preparation method white, the butterfat candy are
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) stir off after the filtration,
(3) albumen is done or/and gelatin, pectin soak, melted, stirring,
(4) got the raw materials ready in (2), (3) to mix and dash slurry, bubble,
(5) with (4) and rigid vegetable oil, cream, full-cream or skimmed milk power, condensed milk, kernel, flavoring, organic acid and pigment mixing stirring,
(6) cooling, last packed products is chosen in moulding,
It is characterized in that in stirring or molten sugar or sugar cook operation, adding Chloranthus glaber medicinal extract or dry powder.
The preparation method of Chloranthus glaber gel candy is
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) pectin, gelatin, converted starch, agar are dissolved,
(3) got the raw materials ready and mix in (1), (2), filter, infusion,
(4) (3) and spices, organic acid and pigment are in harmonious proportion,
(5) water mold forming, drying, the sieve powder, dry again, selection, last packed products,
It is characterized in that in infusion or mediation or molten sugar or mixed processes, adding Chloranthus glaber medicinal extract or dry powder.
The preparation method of Chloranthus glaber polishing candy is
(1) with base stock refine sugar in advance core and the preparation glue,
(2) in the polishing pot, be coated with extension,
(3) dry and polishing, selection, last packed products,
It is characterized in that in being coated with extension or sugar core prefabrication process, adding Chloranthus glaber medicinal extract or dry powder.
The preparation method of Chloranthus glaber matrix candy is
(1) with prefabricated matrix stripping and slicing or granulation after-tack,
(2) starch syrup is dissolved the back and filters,
(3) got the raw materials ready in (1), (2) and Icing Sugar, emulsifying agent, inserts, essence, spices, organic acid and pigment mixing stirring,
(4) extrude, compressing tablet, cooling, moulding, selection, last packed products,
It is characterized in that in agitating procedure, adding Chloranthus glaber medicinal extract or dry powder.
The present invention adds Chloranthus glaber medicinal extract or dry powder, makes the candy invented all have the effect of antibiotic, anti-inflammatory, pain relieving, hemostasis to oral cavity, tooth, throat.The health food of become medicine-food two-purpose, preventing and curing diseases.Because Chloranthus glaber is a kind of Chloranthaceae plant synthetism tree (Sarcand-ra Glabra (Trunb.) Nakai), have another name called the herb of sarcandra, kwan-yin tea, elder, Herba Pileae Scriptae etc.According to " Chinese medicine voluminous dictionary " (Shanghai science tech publishing house version in 1977) record, its nature and flavor suffering, flat.Function is anti-inflammation, dispel wind and remove dampness, promoting blood circulation and stopping pain.Be used for the treatment of various inflammatory diseases through clinical, coccus, bacillus all had higher inhibitory action, and have no adverse reaction after the medication.
Embodiment:
Can make rigid, the comfit of Chloranthus glaber respectively according to aforesaid preparation method, inflation, white, the butterfat candy of milk, gel candy, polishing candy and matrix candy.The optimum addition of Chloranthus glaber medicinal extract or dry powder be 0.5-3%(by weight percentage).
The Chloranthus glaber matrix candy and preparation method thereof of now only giving an example is described in detail.
(by weight) composed as follows of Chloranthus glaber matrix candy:
Chloranthus glaber dry powder 3.5 gram matrixs 20 gram Icing Sugar 80 gram starch syrups 15 gram emulsifying agents 0.3 gram filler 4 gram softening agents 0.3 gram essence 1 gram spices 0.2 gram organic acid 0.01 gram pigment 0.005 gram
Its preparation method is
(1) prefabricated matrix
1, rubber crepe sheet is cut glue, refining silk,
2, will eat paraffin wax and dissolve, filter,
3, with 1,2 get the raw materials ready mix softening,
4, will gather the rare fat of acetic acid second and carry out plasticising with plasticizer,
5, get the raw materials ready 3,4 and be mixed and made into matrix.
(2) with prefabricated matrix stripping and slicing after-tack,
(3) starch syrup is dissolved the back and filters,
(4) got the raw materials ready in (2), (3) and Chloranthus glaber dry powder, Icing Sugar, emulsifying agent, inserts, essence, spices, organic acid and pigment mixing stirring,
(5) extrude compressing tablet, cooling, moulding, selection, last packed products.
Claims (10)
1, rigid, the comfit of a kind of Chloranthus glaber, basic composition is sucrose, starch syrup, maltose, invert syrup, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
2, a kind of Chloranthus glaber inflation, white, the butterfat candy of milk, basic composition is that sucrose, starch syrup, albumen are done or/and gelatin, pectin, rigid vegetable oil, cream, full-cream or skimmed milk power, condensed milk, kernel, flavoring, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
3, a kind of Chloranthus glaber gel candy, basic composition is sucrose, starch syrup, pectin, gelatin, converted starch, agar, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
4, a kind of Chloranthus glaber polishing candy, basic composition is sucrose, starch syrup, gum arabic, dextrin, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
5, a kind of Chloranthus glaber matrix candy, basic composition is matrix, Icing Sugar, starch syrup, emulsifying agent, inserts, softening agent, essence, spices, organic acid and pigment, it is characterized in that being added with Chloranthus glaber medicinal extract or the dry powder (by weight percentage) of 0.01-30%.
6, a kind of Chloranthus glaber preparation method rigid, comfit is
(1) sucrose, starch syrup, maltose, invert syrup and water are carried out molten sugar,
(2) stir off after the filtration,
(3) add spices, organic acid and pigment and be in harmonious proportion,
(4) cooling, moulding, selection, last packed products,
It is characterized in that in molten sugar or sugar cook or mediation operation, adding Chloranthus glaber medicinal extract or dry powder.
7, a kind of Chloranthus glaber inflation, milk preparation method white, the butterfat candy are
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) stir off after the filtration,
(3) albumen is done or/and gelatin, pectin soak, melted, stirring,
(4) got the raw materials ready in (2), (3) to mix and dash slurry, bubble,
(5) with (4) and rigid vegetable oil, cream, full-cream or skimmed milk power, condensed milk, kernel flavoring, organic acid and pigment mixing stirring,
(6) cooling, moulding, selection, last packed products,
It is characterized in that in stirring or molten sugar or sugar cook operation, adding Chloranthus glaber medicinal extract or dry powder.
8, a kind of preparation method of Chloranthus glaber gel candy is
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) pectin, gelatin, converted starch, agar are dissolved,
(3) got the raw materials ready and mix in (1), (2), filter, infusion,
(4) (3) and spices, organic acid and pigment are in harmonious proportion,
(5) water mold forming, drying, the sieve powder, dry again, selection, last packed products,
It is characterized in that in infusion or mediation or molten sugar or mixed processes, adding Chloranthus glaber medicinal extract or dry powder.
9, a kind of preparation method of Chloranthus glaber polishing candy is
(1) with base stock refine sugar in advance core and the preparation glue,
(2) in the polishing pot, be coated with extension,
(3) dry and polishing, selection, last packed products,
It is characterized in that in being coated with extension or sugar core prefabrication process, adding Chloranthus glaber medicinal extract or dry powder.
10, a kind of preparation method of Chloranthus glaber matrix candy is
(1) with prefabricated matrix stripping and slicing or granulation after-tack,
(2) starch syrup is dissolved the back and filters,
(3) got the raw materials ready in (1), (2) and Icing Sugar, emulsifying agent, inserts, essence, spices, organic acid and pigment mixing stirring,
(4) extrude, compressing tablet, cooling, moulding, selection, last packed products,
It is characterized in that in agitating procedure, adding Chloranthus glaber medicinal extract or dry powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94111074 CN1098861A (en) | 1994-07-16 | 1994-07-16 | Candy of straw and coral paste and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94111074 CN1098861A (en) | 1994-07-16 | 1994-07-16 | Candy of straw and coral paste and its preparing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1098861A true CN1098861A (en) | 1995-02-22 |
Family
ID=5034979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94111074 Pending CN1098861A (en) | 1994-07-16 | 1994-07-16 | Candy of straw and coral paste and its preparing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1098861A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037402C (en) * | 1995-03-22 | 1998-02-18 | 蔡东明 | Sarcandra glabra-vanilla-mint candy |
| CN104982631A (en) * | 2015-08-08 | 2015-10-21 | 蚌埠市老顽童食品厂 | High temperature resistant milk candy |
| CN105746837A (en) * | 2016-02-18 | 2016-07-13 | 李想 | 3D (three-dimensional) starry sky candy and preparation method thereof |
| CN106720837A (en) * | 2016-12-31 | 2017-05-31 | 黄要平 | One kind section candy and preparation method |
| CN107981011A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | Twist with the fingers orange peel sugar in a kind of mountain |
-
1994
- 1994-07-16 CN CN 94111074 patent/CN1098861A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1037402C (en) * | 1995-03-22 | 1998-02-18 | 蔡东明 | Sarcandra glabra-vanilla-mint candy |
| CN104982631A (en) * | 2015-08-08 | 2015-10-21 | 蚌埠市老顽童食品厂 | High temperature resistant milk candy |
| CN105746837A (en) * | 2016-02-18 | 2016-07-13 | 李想 | 3D (three-dimensional) starry sky candy and preparation method thereof |
| CN106720837A (en) * | 2016-12-31 | 2017-05-31 | 黄要平 | One kind section candy and preparation method |
| CN107981011A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | Twist with the fingers orange peel sugar in a kind of mountain |
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