CN110012957A - A kind of production technology of nostoc pressed candy - Google Patents
A kind of production technology of nostoc pressed candy Download PDFInfo
- Publication number
- CN110012957A CN110012957A CN201910384633.XA CN201910384633A CN110012957A CN 110012957 A CN110012957 A CN 110012957A CN 201910384633 A CN201910384633 A CN 201910384633A CN 110012957 A CN110012957 A CN 110012957A
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- CN
- China
- Prior art keywords
- nostoc
- parts
- powder
- dry
- pressed candy
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- Pending
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- 241000192656 Nostoc Species 0.000 title claims abstract description 42
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 17
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 5
- 229930091371 Fructose Natural products 0.000 claims abstract description 4
- 239000005715 Fructose Substances 0.000 claims abstract description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 4
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 4
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000008939 whole milk Nutrition 0.000 claims abstract description 4
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 4
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 4
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 4
- 239000000230 xanthan gum Substances 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000000748 compression moulding Methods 0.000 claims description 6
- HQKMJHAJHXVSDF-UHFFFAOYSA-L magnesium stearate Chemical compound [Mg+2].CCCCCCCCCCCCCCCCCC([O-])=O.CCCCCCCCCCCCCCCCCC([O-])=O HQKMJHAJHXVSDF-UHFFFAOYSA-L 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 235000004936 Bromus mango Nutrition 0.000 claims description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- 241000220225 Malus Species 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 3
- 235000015103 Malus silvestris Nutrition 0.000 claims description 3
- 240000007228 Mangifera indica Species 0.000 claims description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 3
- 235000009184 Spondias indica Nutrition 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000019359 magnesium stearate Nutrition 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 235000020985 whole grains Nutrition 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 235000001465 calcium Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- NNMALANKTSRILL-LXENMSTPSA-N 3-[(2z,5e)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3e,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C\2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C\C)N3)CCC(O)=O)/N/2)C)=N1 NNMALANKTSRILL-LXENMSTPSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011133 lead Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- 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
- A23G3/46—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing dairy 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
- A23G3/48—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
- 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)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of production technologies of nostoc pressed candy, include the following steps；Step 1: the preparation of nostoc dry powder takes the nostoc of fresh diameter 5mm or more, and surface moisture is dried after cleaning, and drying is ground into 100-120 targeted fine powder with pulverizer, obtains nostoc dry powder；Step 2: mixing homogeneous is weighed, the raw material of following mass component: 10-20 parts of nostoc dry powder, 10-15 parts of whole milk powder, 3-6 parts of xylosic alcohol powder, 0.2-0.4 parts of fructose, 15-25 parts of Fruit powder, 1-3 parts of maltodextrin, 0.1-0.5 parts of xanthan gum, 1-4 parts of citric acid is weighed；Homogeneous 4 times in mixing machine, it is 10 minutes that each ingredient, which mixes mixing time, be sieved 17 mesh wet granular；Nostoc pressed candy can guarantee under conditions of not destroying nostoc original nutriment, the nutriment in more convenient intake nostoc, be more suitable children and old man it is edible.
Description
Technical field
The present invention relates to candy preparation technical fields, and in particular to a kind of production technology of nostoc pressed candy.
Background technique
The edible medicinal history of nostoc is long, has nutritive value abundant.According to Historical Data Data About, nostoc has improving eyesight
QI invigorating, sharp stomach, eats macrobiosis long, eliminates fatigue, restrains, controls yctalopia and other effects antipyretic clear diaphragm.Present scientific research is
Confirm that protein content is high in nostoc, and amino acid great variety of goods therein, it is structurally reasonable, substantially conform to FAO/WHO expert
The committee pushed away general essential amino acid mode in 1973.It is a kind of low-fat content food again simultaneously, and crude fat contains
Amount is only 8.11%, the synthesis of body's cholesterol can be reduced, with prevention and cure of cardiovascular disease.In addition, nostoc is also rich in polysaccharide, more
Kind vitamin, the nutritional ingredients such as carotenoid, phycobilin, microelement.Vitamin C content is 5 times higher than hawthorn close to fresh dates
It is more, it is 5 times higher than citrus；Vitamin B1, B2 are higher than general Homonemeae；Containing 15 kinds of minerals, it is the most abundant have phosphorus, sulphur, calcium, potassium,
Iron etc., less has lead, silicon, magnesium, barium, germanium etc., and microelement has zinc, copper, manganese, and there are also starch and carbohydrate, calcium content is higher than
General vegetables are a kind of fabulous Natural Rich Calcium nutraceutical.Currently, nostoc is by dining table on end, but more convenient
Efficiently eating method is seldom, and it is even more fewer and fewer to be more suitable teenager, the nostoc product of children.Therefore, one is developed
Kind is suitable for people of all ages and conveniently nostoc pressed candy is even more important.
Summary of the invention
In order to overcome the shortcomings of that above-mentioned technology, the present invention provide a kind of production technology of nostoc pressed candy.
The technical solution adopted by the present invention to solve the technical problems is: a kind of production technology of nostoc pressed candy,
Include the following steps；
Step 1: the preparation of nostoc dry powder takes the nostoc of fresh diameter 5mm or more, and surface moisture is dried after cleaning, dries
It is dry, it is ground into 100-120 targeted fine powder with pulverizer, obtains nostoc dry powder；
Step 2: mixing homogeneous is weighed, the raw material of following mass component: 10-20 parts of nostoc dry powder, whole milk powder 10- is weighed
15 parts, 3-6 parts of xylosic alcohol powder, 0.2-0.4 parts of fructose, 15-25 parts of Fruit powder, 1-3 parts of maltodextrin, 0.1-0.5 parts of xanthan gum,
1-4 parts of citric acid；Homogeneous 4 times in mixing machine, it is 10 minutes that each ingredient, which mixes mixing time, is sieved to obtain 17 purposes wet
Grain；
Step 3: dry whole grain, above-mentioned new particle is dry under 45-55 DEG C of temperature of baking oven, obtain the dry particl of 20 mesh；
Step 4: tabletting will be added suitable magnesium stearate, be sufficiently mixed, compression molding obtains nostoc in above-mentioned dry particl
Pressed candy；
Step 5: packing and binding carry out auto-filling, gland, heating, stamp, packing and binding with food-grade packaging material, enter logical
It is stored in wind dry environment.
Preferably, the Fruit powder in step 2 is the preparation of one or more of apple, banana, strawberry, mango, orange
Powder.
The envionmental humidity of compression molding is below 60% in step 4.
The invention has the advantages that nostoc pressed candy can guarantee do not destroying the original nutriment of nostoc
Under the conditions of, the nutriment in more convenient intake nostoc, it is edible to be more suitable children and old man.
Specific embodiment
It is noted that following detailed description is all illustrative, it is intended to provide further instruction to the application.Unless another
It indicates, all technical and scientific terms used herein has usual with the application person of an ordinary skill in the technical field
The identical meanings of understanding.
A kind of production technology of nostoc pressed candy, includes the following steps；
Step 1: the preparation of nostoc dry powder takes the nostoc of fresh diameter 5mm or more, and surface moisture is dried after cleaning, dries
It is dry, 120 targeted fine powders are ground into pulverizer, obtain nostoc dry powder；
Step 2: weighing mixing homogeneous, weighs the raw material of following mass component: 15 parts of nostoc dry powder, 12 parts of whole milk powder, wood
4 parts of sugar alcohol powder, 0.4 part of fructose, 20 parts of Fruit powder, 2 parts of maltodextrin, 0.3 part of xanthan gum, 3 parts of citric acid；In mixing machine
Matter 4 times, it is 10 minutes that each ingredient, which mixes mixing time, be sieved 17 mesh wet granular；
Step 3: dry whole grain, above-mentioned new particle is dry under the baking oven of temperature 50 C, obtain the dry particl of 20 mesh；
Step 4: tabletting will be added suitable magnesium stearate, be sufficiently mixed, compression molding obtains nostoc in above-mentioned dry particl
Pressed candy, when compression molding, should control ambient humidity, and relative humidity is 60% or less；
Step 5: packing and binding carry out auto-filling, gland, heating, stamp, packing and binding with food-grade packaging material, enter logical
It is stored in wind dry environment.
Preferably, one or more of apple, banana, strawberry, mango, orange may be selected in the Fruit powder in step 2
The powder of preparation.
Claims (3)
1. a kind of production technology of nostoc pressed candy, which is characterized in that include the following steps；
Step 1: the preparation of nostoc dry powder takes the nostoc of fresh diameter 5mm or more, and surface moisture is dried after cleaning, dries
It is dry, it is ground into 100-120 targeted fine powder with pulverizer, obtains nostoc dry powder；
Step 2: mixing homogeneous is weighed, the raw material of following mass component: 10-20 parts of nostoc dry powder, whole milk powder 10- is weighed
15 parts, 3-6 parts of xylosic alcohol powder, 0.2-0.4 parts of fructose, 15-25 parts of Fruit powder, 1-3 parts of maltodextrin, 0.1-0.5 parts of xanthan gum,
1-4 parts of citric acid；Homogeneous 4 times in mixing machine, it is 10 minutes that each ingredient, which mixes mixing time, is sieved to obtain 17 purposes wet
Grain；
Step 3: dry whole grain, above-mentioned new particle is dry under 45-55 DEG C of temperature of baking oven, obtain the dry particl of 20 mesh；
Step 4: tabletting will be added suitable magnesium stearate, be sufficiently mixed, compression molding obtains nostoc in above-mentioned dry particl
Pressed candy；
Step 5: packing and binding carry out auto-filling, gland, heating, stamp, packing and binding with food-grade packaging material, enter logical
It is stored in wind dry environment.
2. the production technology of nostoc pressed candy according to claim 1, which is characterized in that the Fruit powder in step 2
It is the powder of one or more of apple, banana, strawberry, mango, orange preparation.
3. the production technology of nostoc pressed candy according to claim 1, which is characterized in that compression molding in step 4
Envionmental humidity below 60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910384633.XA CN110012957A (en) | 2019-05-09 | 2019-05-09 | A kind of production technology of nostoc pressed candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910384633.XA CN110012957A (en) | 2019-05-09 | 2019-05-09 | A kind of production technology of nostoc pressed candy |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110012957A true CN110012957A (en) | 2019-07-16 |
Family
ID=67193377
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910384633.XA Pending CN110012957A (en) | 2019-05-09 | 2019-05-09 | A kind of production technology of nostoc pressed candy |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973336A (en) * | 2019-12-11 | 2020-04-10 | 常德炎帝牧源农业发展有限公司 | Preparation method of nostoc sphaeroides chewing gum |
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| CN103548960A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Making method of nostoc sphaeroids kutz nutritional crisps |
| CN106071834A (en) * | 2016-06-22 | 2016-11-09 | 蚌埠市老顽童食品厂 | A kind of Nostoc cake |
| CN106666572A (en) * | 2017-01-06 | 2017-05-17 | 湖南炎帝生物工程有限公司 | Pogostemon auricularius jelly and making method thereof |
| CN108617845A (en) * | 2018-05-16 | 2018-10-09 | 常德炎帝生物科技有限公司 | A kind of production method of nostoc pressed candy |
-
2019
- 2019-05-09 CN CN201910384633.XA patent/CN110012957A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103548960A (en) * | 2013-11-04 | 2014-02-05 | 周瑞保 | Making method of nostoc sphaeroids kutz nutritional crisps |
| CN106071834A (en) * | 2016-06-22 | 2016-11-09 | 蚌埠市老顽童食品厂 | A kind of Nostoc cake |
| CN106666572A (en) * | 2017-01-06 | 2017-05-17 | 湖南炎帝生物工程有限公司 | Pogostemon auricularius jelly and making method thereof |
| CN108617845A (en) * | 2018-05-16 | 2018-10-09 | 常德炎帝生物科技有限公司 | A kind of production method of nostoc pressed candy |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973336A (en) * | 2019-12-11 | 2020-04-10 | 常德炎帝牧源农业发展有限公司 | Preparation method of nostoc sphaeroides chewing gum |
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