CN110742165A - Rose flavored soft sweet and preparation method thereof - Google Patents
Rose flavored soft sweet and preparation method thereof Download PDFInfo
- Publication number
- CN110742165A CN110742165A CN201911151804.0A CN201911151804A CN110742165A CN 110742165 A CN110742165 A CN 110742165A CN 201911151804 A CN201911151804 A CN 201911151804A CN 110742165 A CN110742165 A CN 110742165A
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- rose
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- syrup
- flavored soft
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 55
- 241000220317 Rosa Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 37
- 235000020357 syrup Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000011248 coating agent Substances 0.000 claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 238000007598 dipping method Methods 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 8
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 240000000111 Saccharum officinarum Species 0.000 claims abstract description 8
- 235000007201 Saccharum officinarum Nutrition 0.000 claims abstract description 8
- 239000008213 purified water Substances 0.000 claims abstract description 8
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 235000009566 rice Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 13
- 238000000465 moulding Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 229940113118 carrageenan Drugs 0.000 claims description 7
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 3
- 239000000049 pigment Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000010419 agar Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000019426 modified starch Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000701 coagulant Substances 0.000 description 1
- 238000001246 colloidal dispersion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006467 substitution reaction Methods 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
- A23G3/42—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
- A23G3/48—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
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- 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
Abstract
The invention discloses a rose-flavored soft candy and a preparation method thereof, relates to the technical field of preparation of soft candies, and particularly relates to a rose-flavored soft candy and a preparation method thereof.A rose syrup is prepared by putting 3-5 parts of fresh rose, 2-3 parts of lemon and 20 parts of sugarcane juice into a squeezer for squeezing, taking the juice and putting the juice into a boiling pot, then adding 0.5-1 part of purified water, adjusting the temperature to 108 ℃ and starting boiling, wherein the boiling time is 2-3 hours, and the rose-flavored soft candy is prepared by pure natural ingredients, does not contain any artificial chemical ingredients, is tasty and refreshing to eat, and does not have any harm to eaters; according to the preparation method, the dipping and coating powder is prepared by putting 2 parts of starch, 4 parts of glutinous rice flour and 1 part of white granulated sugar into a frying pan, frying at the temperature of 105-120 ℃, frying for 20 minutes, stopping heating, cooling to 40 ℃ at room temperature, and separately frying the dipping and coating powder, so that the dipping and coating of the soft sweets are facilitated, the baking time is shortened, the production process time is greatly reduced, and the production efficiency of the soft sweets is improved.
Description
Technical Field
The invention relates to the technical field of preparation of soft sweets, in particular to rose-flavored soft sweets and a preparation method thereof.
Background
The gel candy is a soft candy with high water content and soft texture, and is made up by using granulated sugar and starch syrup as main raw materials and using agar, modified starch, gelatin and pectin as coagulating agent through the processes of decocting and forming. Because the water content is higher than 10 percent and some can reach more than 20 percent, the gel candy belongs to soft sweets according to soft and hard classification, and is mainly characterized by transparent and smooth appearance, soft, sticky and glutinous mouthfeel and high elasticity; the physical system is a relatively stable colloidal dispersion system; the water content is higher. Representative examples of the gel candy include modified starch soft candy, gelatin soft candy, carrageenan soft candy, agar soft candy, pectin soft candy, gum soft candy, etc.
However, the existing soft sweets need to be baked in a baking room for 24 hours during preparation, the production process is complex, the time consumption is long, the multi-taste soft sweets are usually prepared by adopting essence, the essence is generally artificially synthesized spice, and the essence is particularly not suitable for children to take and can cause harm to the health of children.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a rose-flavored soft candy and a preparation method thereof, and solves the problems that the existing soft candy needs to be baked in a baking room for 24 hours during preparation, the production process is complex, the time consumption is long, multi-taste soft candy is usually prepared by blending essence, the essence is generally artificially synthesized spice, and is particularly not suitable for children to take, so that the health of the children is damaged.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a rose-flavored soft candy is characterized in that: the rose-flavored soft sweet comprises 1020 parts of rose syrup, 30-60 parts of glucose syrup, 0.5 part of carrageenan, 6-7 parts of water, 0.2 part of pigment and 6-7 parts of coating powder; the rose syrup comprises 35 parts of fresh rose, 23 parts of lemon, 20 parts of sugarcane juice and 0.51 part of purified water.
The preparation method of the rose-flavored soft sweet comprises the following steps:
step 1: preparing rose syrup;
step 2: burdening and boiling;
and step 3: blending syrup;
and 4, step 4: preparing dipping and wrapping powder;
and 5: molding and coating the powder;
step 6: baking;
and 7: and (6) cooling and packaging.
The step 1: preparing rose syrup, namely putting 3-5 parts of fresh rose, 2-3 parts of lemon and 20 parts of sugarcane juice into a squeezer for squeezing, taking the juice into a boiling pot, adding 0.5-1 part of purified water, adjusting the temperature to 108 ℃, starting boiling for 2-3 hours, and preparing the rose syrup.
The step 2: preparing materials, decocting, namely putting 30-60 parts of glucose syrup, 0.5 part of carrageenan and 6-7 parts of water into a jacketed pan, decocting, boiling steam to 0.4 pressure, decocting for 40 minutes, and stopping decocting when the temperature reaches 108 ℃.
The step 3: and (3) blending syrup, namely mixing the rose syrup obtained in the step (1) with the ingredients decocted in the step (2), and uniformly stirring.
The step 4: preparing the dipping and wrapping powder, namely putting 2 parts of starch, 4 parts of glutinous rice flour and 1 part of white granulated sugar into a frying pan, stir-frying at the temperature of 105-120 ℃, stir-frying for 20 minutes, stopping heating, and cooling to 40 ℃ at room temperature.
The step 5: and (3) molding and coating the powder, pouring the syrup prepared in the step (3) into a mold for molding, cooling for 20 minutes, demolding, and then mixing with the coated powder to form the soft sweets.
The step 6: baking, placing the soft sweet into a sieve tray, and then placing into a baking room for baking for 8 hours at the temperature of 65-70 ℃.
The step 7: cooling, packaging, taking out baked soft candy, cooling to 40 deg.C, and packaging.
(III) advantageous effects
The invention provides rose-flavored soft sweets and a preparation method thereof. The method has the following beneficial effects:
the rose syrup is prepared by putting 3-5 parts of fresh rose, 2-3 parts of lemon and 20 parts of sugarcane juice into a squeezer for squeezing, taking the juice into a boiling pot, adding 0.5-1 part of purified water, adjusting the temperature to 108 ℃, starting to boil, wherein the boiling time is 23 hours, and the rose syrup is prepared by pure natural ingredients without any artificial chemical ingredients, is tasty and refreshing to eat and has no harm to eaters;
according to the preparation method, the dipping and coating powder is prepared by putting 2 parts of starch, 4 parts of glutinous rice flour and 1 part of white granulated sugar into a frying pan, stir-frying at the temperature of 105-120 ℃, turning over for 20 minutes, stopping heating, cooling to 40 ℃ at room temperature, and independently frying the dipping and coating powder, so that the dipping and coating of the soft sweets are facilitated, the baking time is shortened, the production process duration is greatly reduced, and the production efficiency of the soft sweets is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a rose-flavored soft candy is characterized in that: the rose-flavored soft sweet comprises 10-20 parts of rose syrup, 30-60 parts of glucose syrup, 0.5 part of carrageenan, 6-7 parts of water, 0.2 part of pigment and 6-7 parts of coating powder; the rose syrup comprises 3-5 parts of fresh rose, 2-3 parts of lemon, 20 parts of sugarcane juice and 0.5-1 part of purified water.
The preparation method of the rose-flavored soft sweet comprises the following steps:
step 1: preparing rose syrup;
step 2: burdening and boiling;
and step 3: blending syrup;
and 4, step 4: preparing dipping and wrapping powder;
and 5: molding and coating the powder;
step 6: baking;
and 7: and (6) cooling and packaging.
The step 1: preparing rose syrup, namely putting 3-5 parts of fresh rose, 2-3 parts of lemon and 20 parts of sugarcane juice into a squeezer for squeezing, taking the juice into a boiling pot, adding 0.5-1 part of purified water, adjusting the temperature to 108 ℃, starting boiling for 2-3 hours, and preparing the rose syrup.
The step 2: preparing materials, decocting, namely putting 30-60 parts of glucose syrup, 0.5 part of carrageenan and 6-7 parts of water into a jacketed pan, decocting, boiling steam to 0.4 pressure, decocting for 40 minutes, and stopping decocting when the temperature reaches 108 ℃.
The step 3: and (3) blending syrup, namely mixing the rose syrup obtained in the step (1) with the ingredients decocted in the step (2), and uniformly stirring.
The step 4: preparing the dipping and wrapping powder, namely putting 2 parts of starch, 4 parts of glutinous rice flour and 1 part of white granulated sugar into a frying pan, stir-frying at the temperature of 105-120 ℃, stir-frying for 20 minutes, stopping heating, and cooling to 40 ℃ at room temperature.
The step 5: and (3) molding and coating the powder, pouring the syrup prepared in the step (3) into a mold for molding, cooling for 20 minutes, demolding, and then mixing with the coated powder to form the soft sweets.
The step 6: baking, placing the soft sweet into a sieve tray, and then placing into a baking room for baking for 8 hours at the temperature of 65-70 ℃.
The step 7: cooling, packaging, taking out baked soft candy, cooling to 40 deg.C, and packaging.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A rose-flavored soft candy is characterized in that: the rose-flavored soft sweet comprises 10-20 parts of rose syrup, 30-60 parts of glucose syrup, 0.5 part of carrageenan, 6-7 parts of water, 0.2 part of pigment and 6-7 parts of coating powder; the rose syrup comprises 3-5 parts of fresh rose, 2-3 parts of lemon, 20 parts of sugarcane juice and 0.5-1 part of purified water.
2. A preparation method of rose-flavored soft sweets is characterized by comprising the following steps: the preparation method of the rose-flavored soft sweet comprises the following steps:
step 1: preparing rose syrup;
step 2: burdening and boiling;
and step 3: blending syrup;
and 4, step 4: preparing dipping and wrapping powder;
and 5: molding and coating the powder;
step 6: baking;
and 7: and (6) cooling and packaging.
3. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 1: preparing rose syrup, namely putting 3-5 parts of fresh rose, 2-3 parts of lemon and 20 parts of sugarcane juice into a squeezer for squeezing, taking the juice into a boiling pot, adding 0.5-1 part of purified water, adjusting the temperature to 108 ℃, starting boiling for 2-3 hours, and preparing the rose syrup.
4. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 2: preparing materials, decocting, namely putting 30-60 parts of glucose syrup, 0.5 part of carrageenan and 6-7 parts of water into a jacketed pan, decocting, boiling steam to 0.4 pressure, decocting for 40 minutes, and stopping decocting when the temperature reaches 108 ℃.
5. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 3: and (3) blending syrup, namely mixing the rose syrup obtained in the step (1) with the ingredients decocted in the step (2), and uniformly stirring.
6. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 4: preparing the dipping and wrapping powder, namely putting 2 parts of starch, 4 parts of glutinous rice flour and 1 part of white granulated sugar into a frying pan, stir-frying at the temperature of 105-120 ℃, stir-frying for 20 minutes, stopping heating, and cooling to 40 ℃ at room temperature.
7. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 5: and (3) molding and coating the powder, pouring the syrup prepared in the step (3) into a mold for molding, cooling for 20 minutes, demolding, and then mixing with the coated powder to form the soft sweets.
8. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 6: baking, placing the soft sweet into a sieve tray, and then placing into a baking room for baking for 8 hours at the temperature of 65-70 ℃.
9. The method for preparing the rose-flavored soft candy as claimed in claim 2, wherein the method comprises the following steps: the step 7: cooling, packaging, taking out baked soft candy, cooling to 40 deg.C, and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911151804.0A CN110742165A (en) | 2019-11-21 | 2019-11-21 | Rose flavored soft sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911151804.0A CN110742165A (en) | 2019-11-21 | 2019-11-21 | Rose flavored soft sweet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110742165A true CN110742165A (en) | 2020-02-04 |
Family
ID=69284074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911151804.0A Pending CN110742165A (en) | 2019-11-21 | 2019-11-21 | Rose flavored soft sweet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110742165A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113080298A (en) * | 2021-05-13 | 2021-07-09 | 新疆凯纳拉中维医药投资控股(集团)有限公司 | Candy slice with rose ingredients and preparation process thereof |
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| CN109744355A (en) * | 2017-11-01 | 2019-05-14 | 潜江市尚娟贸易有限公司 | Rose soft sweets |
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2019
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| WO2012175036A1 (en) * | 2011-06-23 | 2012-12-27 | 浙江养生堂天然药物研究所有限公司 | Gel, temperature-resistant gummy candy containing the same, and preparation method therefor |
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| CN113080298A (en) * | 2021-05-13 | 2021-07-09 | 新疆凯纳拉中维医药投资控股(集团)有限公司 | Candy slice with rose ingredients and preparation process thereof |
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Application publication date: 20200204 |
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