CN1102542A - Radix zanthoxyli candy and preparation method thereof - Google Patents
Radix zanthoxyli candy and preparation method thereof Download PDFInfo
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- CN1102542A CN1102542A CN 94111081 CN94111081A CN1102542A CN 1102542 A CN1102542 A CN 1102542A CN 94111081 CN94111081 CN 94111081 CN 94111081 A CN94111081 A CN 94111081A CN 1102542 A CN1102542 A CN 1102542A
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- radix zanthoxyli
- dry powder
- sugar
- pigment
- spice
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 32
- 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
- 238000000034 method Methods 0.000 claims description 25
- 239000006188 syrup Substances 0.000 claims description 24
- 235000020357 syrup Nutrition 0.000 claims description 24
- 229920002472 Starch Polymers 0.000 claims description 20
- 239000000049 pigment Substances 0.000 claims description 20
- 239000008107 starch Substances 0.000 claims description 20
- 235000019698 starch Nutrition 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 18
- 235000013599 spices Nutrition 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 239000005720 sucrose Substances 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 13
- 235000013336 milk Nutrition 0.000 claims description 12
- 239000008267 milk Substances 0.000 claims description 12
- 210000004080 milk Anatomy 0.000 claims description 12
- 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
- 229920000159 gelatin Polymers 0.000 claims description 8
- 239000008273 gelatin Substances 0.000 claims description 8
- 235000019322 gelatine Nutrition 0.000 claims description 8
- 235000011852 gelatine desserts Nutrition 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 235000010987 pectin Nutrition 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
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- -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
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 239000008272 agar Substances 0.000 claims description 4
- 235000010419 agar Nutrition 0.000 claims description 4
- 235000014121 butter Nutrition 0.000 claims description 4
- 235000020186 condensed milk Nutrition 0.000 claims description 4
- 239000006071 cream Substances 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 235000019426 modified starch 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
- 239000004902 Softening Agent Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 238000009417 prefabrication Methods 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 229920001353 Dextrin Polymers 0.000 claims 1
- 239000004375 Dextrin Substances 0.000 claims 1
- 235000019425 dextrin Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 208000002193 Pain Diseases 0.000 abstract description 4
- 230000036407 pain Effects 0.000 abstract description 4
- 239000003814 drug Substances 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 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
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010006326 Breath odour Diseases 0.000 abstract 1
- 208000032139 Halitosis Diseases 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 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
- 240000003248 Zanthoxylum nitidum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010067482 No adverse event Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000025747 Rheumatic disease Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 208000005298 acute pain Diseases 0.000 description 1
- 206010001093 acute tonsillitis Diseases 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012188 paraffin wax Substances 0.000 description 1
- 239000004014 plasticizer Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000000552 rheumatic effect Effects 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
The invention includes five kinds of radix zanthoxyli candies of hard, sandwich, aerated, milk white, milk fat (burnt fragrance), gel, polished and gum base and a preparation method thereof, wherein 0.01 to 30 percent of radix zanthoxyli extract or dry powder (by weight percent) is added into the basic composition of the existing candies. The preparation method comprises adding the radix Zanthoxyli 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 resisting bacteria, diminishing inflammation, relieving pain and removing halitosis for oral cavity, teeth and throat, and become health-care 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 Zanthoxylum nitidum sweets and preparation method thereof.
Existing confection has five big classes substantially by the difference of manufacture method: rigid, comfit, inflation, white, butterfat (burnt odor) confection of milk, gel candy, polishing confection and gum base confection.All kinds of confections all are edible sweet products basically, seldom have health care and therapeutical effect simultaneously, and too much edible, can cause dental caries.
One of purpose of the present invention is that the deficiency that remedies existing candy foods proposes rigid, the comfit of a kind of Radix Zanthoxyli;
Two of purpose of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Radix Zanthoxyli inflation, white, the butterfat confection of milk;
Three of purpose of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Radix Zanthoxyli gel candy;
Four of purpose of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Radix Zanthoxyli polishing confection;
Five of purpose of the present invention is that the deficiency that remedies existing candy foods proposes a kind of Radix Zanthoxyli gum base confection;
Six of purpose of the present invention is that the proposition Radix Zanthoxyli is rigid, the manufacture method of comfit;
Seven of purpose of the present invention is that the inflation of proposition Radix Zanthoxyli, milk are white, the manufacture method of butterfat confection;
Eight of purpose of the present invention is the manufacture methods that propose the Radix Zanthoxyli gel candy;
Nine of purpose of the present invention is the manufacture methods that propose Radix Zanthoxyli polishing confection;
Ten of purpose of the present invention is the manufacture methods that propose Radix Zanthoxyli gum base confection.
Above-mentioned purpose of the present invention is achieved by the following technical programs.
Radix Zanthoxyli is rigid, the basic composition of comfit is sucrose, starch syrup, maltose, invert syrup, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
Radix Zanthoxyli inflation, milk basic composition white, the butterfat confection are sucrose, starch syrup, albumen does or/and gelatin, pectin, rigid vegetable oil, butter, full-cream or defatted milk powder, condensed milk, kernel flavouring agent, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
Radix Zanthoxyli gel candy, basic composition are sucrose, starch syrup, pectin or gelatin or modified starch or agar, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
The basic composition of Radix Zanthoxyli polishing confection is sucrose, starch syrup, Radix Acaciae senegalis, glucide, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
The basic composition of Radix Zanthoxyli gum base confection is gum base, Icing Sugar, starch syrup, emulsifying agent, inserts, softening agent, essence, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
Radix Zanthoxyli is rigid, the manufacture 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 spice and pigment and be in harmonious proportion,
(4) cooling, molding, selection, last packed products,
It is characterized in that in molten sugar or sugar cook or mediation operation, adding Radix Zanthoxyli extract or dry powder.
Radix Zanthoxyli inflation, milk manufacture method white, the butterfat confection 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, butter, full-cream or defatted milk powder, condensed milk, kernel, flavouring agent and pigment mixing stirring,
(6) cooling, molding, selection, last packed products,
It is characterized in that in stirring or molten sugar or sugar cook operation, adding Radix Zanthoxyli extract or dry powder.
The manufacture method of Radix Zanthoxyli gel candy is
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) pectin or gelatin or modified starch or agar are dissolved,
(3) got the raw materials ready and mix in (1), (2), filter, infusion,
(4) (3) and spice 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 Radix Zanthoxyli extract or dry powder.
The manufacture method of Radix Zanthoxyli polishing confection 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 Radix Zanthoxyli extract or dry powder.
The manufacture method of Radix Zanthoxyli gum base confection is
It is (1) gum base is softening,
(2) starch syrup is dissolved after-filtration,
(3) got the raw materials ready in (1), (2) and Icing Sugar, emulsifying agent, inserts, essence, spice and pigment mixing stirring,
(4) extrude, tabletting, cooling, molding, selection, last packed products,
It is characterized in that in agitating procedure, adding Radix Zanthoxyli extract or dry powder.
The present invention adds Radix Zanthoxyli extract or dry powder, makes the confection invented have the effect of antibiotic, antiinflammatory, pain relieving, antihalitosis, the health food of become medicine-food two-purpose, preventing and curing diseases to oral cavity, tooth and throat.Because Radix Zanthoxyli is a kind of root or branch and leaf of rutaceae.Radix Zanthoxyli Zanthoxylum nitidum (ROXB) DC. has another name called Radix Zanthoxyli, climing green pepper, golden green pepper, both sides pin or the like.According to " Chinese medicine voluminous dictionary " (Shanghai science tech publishing house version in 1977) record, its function be dispel the wind, collateral dredging, detumescence, pain relieving.Be used for the treatment of rheumatic ostalgia, sore throat, stomachache, toothache and traumatic injury or the like more.It is reported that 1: 1 wine extraction liquid of the two sides crown has stronger inhibitory action to Hemolytic streptococcus, staphylococcus aureus, aqueous solution takes second place.Be used for the treatment of acute tonsillitis and pain relieving all has good efficacy through clinical, and have no adverse reaction after the low dose of medication.
Embodiment:
Can make rigid, the comfit of Radix Zanthoxyli respectively according to aforesaid manufacture method, inflation, white, the butterfat confection of milk, gel candy, polishing confection and gum base confection.The optimum addition of Radix Zanthoxyli extract or dry powder be 0.5-1%(by weight percentage).
The Radix Zanthoxyli gum base confection and preparation method thereof of now only giving an example is described in detail.
(by weight) composed as follows of Radix Zanthoxyli gum base confection:
Radix Zanthoxyli dry powder 1 gram
Gum base 20 grams
Icing Sugar 80 grams
Starch syrup 15 grams
Emulsifying agent 0.3 gram
Filler 4 grams
Softening agent 0.3 gram
Essence 1 gram
Spice 0.2 gram
Pigment 0.005 gram
Its manufacture method is
(1) prefabricated gum base
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 add emulsifying agent and be mixed and made into gum base, stripping and slicing is standby.
It is (2) gum base is softening,
(3) starch syrup is dissolved after-filtration,
(4) got the raw materials ready in (2), (3) and Radix Zanthoxyli dry powder, Icing Sugar, emulsifying agent, inserts, essence, spice and pigment mixing stirring,
(5) extrude tabletting, cooling, molding, selection, last packed products.
Claims (10)
1, rigid, the comfit of a kind of Radix Zanthoxyli, basic composition is sucrose, starch syrup, maltose, invert syrup, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
2, a kind of Radix Zanthoxyli inflation, white, the butterfat confection of milk, basic composition is that sucrose, starch, syrup, albumen are done or/and gelatin, pectin, rigid vegetable oil, butter, full-cream or defatted milk powder, condensed milk, kernel, flavouring agent, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
3, a kind of Radix Zanthoxyli gel candy, basic composition are sucrose, starch syrup, pectin or gelatin or modified starch or agar, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
4, a kind of Radix Zanthoxyli polishing confection, basic composition is sucrose, starch syrup, Radix Acaciae senegalis, dextrin, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
5, a kind of Radix Zanthoxyli gum base confection, basic composition is gum base, Icing Sugar, starch syrup, emulsifying agent, inserts, softening agent, essence, spice and pigment, it is characterized in that being added with Radix Zanthoxyli extract or the dry powder (by weight percentage) of 0.01-30%.
6, a kind of Radix Zanthoxyli manufacture 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 spice and pigment and be in harmonious proportion,
(4) cooling, molding, selection, last packed products,
It is characterized in that in molten sugar or sugar cook or mediation operation, adding Radix Zanthoxyli extract or dry powder.
7, a kind of Radix Zanthoxyli inflation, milk manufacture method white, the butterfat confection 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, butter, full-cream or defatted milk powder, condensed milk, kernel flavouring agent and pigment mixing stirring,
(6) cooling, molding, selection, last packed products,
It is characterized in that in stirring or molten sugar or sugar cook operation, adding Radix Zanthoxyli extract or dry powder.
8, a kind of manufacture method of Radix Zanthoxyli gel candy is
(1) sucrose, starch syrup and water are carried out molten sugar,
(2) pectin or gelatin or modified starch or agar are dissolved,
(3) got the raw materials ready and mix in (1), (2), filter, infusion,
(4) (3) and spice 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 Radix Zanthoxyli extract or dry powder.
9, a kind of manufacture method of Radix Zanthoxyli polishing confection 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 Radix Zanthoxyli extract or dry powder.
10, a kind of manufacture method of Radix Zanthoxyli gum base confection is
It is (1) gum base is softening,
(2) starch syrup is dissolved after-filtration,
(3) got the raw materials ready in (1), (2) and Icing Sugar, emulsifying agent, inserts, essence, spice and pigment mixing stirring,
(4) extrude, tabletting, cooling, molding, selection, last packed products,
It is characterized in that in agitating procedure, adding Radix Zanthoxyli extract or dry powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94111081 CN1102542A (en) | 1994-07-20 | 1994-07-20 | Radix zanthoxyli candy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94111081 CN1102542A (en) | 1994-07-20 | 1994-07-20 | Radix zanthoxyli candy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1102542A true CN1102542A (en) | 1995-05-17 |
Family
ID=5034986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94111081 Pending CN1102542A (en) | 1994-07-20 | 1994-07-20 | Radix zanthoxyli candy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1102542A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068466A (en) * | 2014-07-08 | 2014-10-01 | 川渝中烟工业有限责任公司 | Method for preparing Fen-flavor mouth-holding cigarette |
| CN104082850A (en) * | 2014-07-08 | 2014-10-08 | 川渝中烟工业有限责任公司 | Method for manufacturing middle aroma type buccal cigarette |
| CN105795088A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Child tooth protecting lollipop |
| CN107981011A (en) * | 2017-11-30 | 2018-05-04 | 黄桂月 | Twist with the fingers orange peel sugar in a kind of mountain |
-
1994
- 1994-07-20 CN CN 94111081 patent/CN1102542A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104068466A (en) * | 2014-07-08 | 2014-10-01 | 川渝中烟工业有限责任公司 | Method for preparing Fen-flavor mouth-holding cigarette |
| CN104082850A (en) * | 2014-07-08 | 2014-10-08 | 川渝中烟工业有限责任公司 | Method for manufacturing middle aroma type buccal cigarette |
| CN104068466B (en) * | 2014-07-08 | 2016-05-04 | 川渝中烟工业有限责任公司 | Delicate fragrance type is sucked the preparation method of cigarette |
| CN104082850B (en) * | 2014-07-08 | 2016-05-04 | 川渝中烟工业有限责任公司 | Middle odor type is sucked the preparation method of cigarette |
| CN105795088A (en) * | 2016-03-29 | 2016-07-27 | 颍上县好圆食品有限公司 | Child tooth protecting lollipop |
| 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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