CN111084270A - Hawthorn-chicken gizzard membrane-poria cocos gel candy and preparation method thereof - Google Patents
Hawthorn-chicken gizzard membrane-poria cocos gel candy and preparation method thereof Download PDFInfo
- Publication number
- CN111084270A CN111084270A CN202010067943.1A CN202010067943A CN111084270A CN 111084270 A CN111084270 A CN 111084270A CN 202010067943 A CN202010067943 A CN 202010067943A CN 111084270 A CN111084270 A CN 111084270A
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- parts
- powder
- hawthorn
- poria cocos
- chicken
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000737241 Cocos Species 0.000 title claims abstract description 5
- 210000004317 gizzard Anatomy 0.000 title claims description 4
- 239000000843 powder Substances 0.000 claims abstract description 130
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 54
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 34
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 34
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 34
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 34
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 34
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 34
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 34
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 34
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 34
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 34
- 244000197580 Poria cocos Species 0.000 claims abstract description 34
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 34
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000499 gel Substances 0.000 claims abstract description 31
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- 241000287828 Gallus gallus Species 0.000 claims abstract description 25
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 23
- 239000008158 vegetable oil Substances 0.000 claims abstract description 23
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 22
- 108010010803 Gelatin Proteins 0.000 claims abstract description 22
- 239000008273 gelatin Substances 0.000 claims abstract description 22
- 229920000159 gelatin Polymers 0.000 claims abstract description 22
- 235000019322 gelatine Nutrition 0.000 claims abstract description 22
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 22
- 239000012528 membrane Substances 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 18
- 239000000194 fatty acid Substances 0.000 claims abstract description 18
- 229930195729 fatty acid Natural products 0.000 claims abstract description 18
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims abstract description 16
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 16
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 16
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 16
- 239000000845 maltitol Substances 0.000 claims abstract description 16
- 235000010449 maltitol Nutrition 0.000 claims abstract description 16
- 229940035436 maltitol Drugs 0.000 claims abstract description 16
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 16
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 16
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 16
- 239000008267 milk Substances 0.000 claims abstract description 16
- 210000004080 milk Anatomy 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
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- 239000004408 titanium dioxide Substances 0.000 claims abstract description 16
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 15
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 15
- 239000011707 mineral Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 210000000582 semen Anatomy 0.000 claims abstract description 15
- 229940013618 stevioside Drugs 0.000 claims abstract description 15
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000008939 whole milk Nutrition 0.000 claims abstract description 15
- 210000003038 endothelium Anatomy 0.000 claims abstract description 14
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 10
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims description 40
- 239000011259 mixed solution Substances 0.000 claims description 35
- 239000007788 liquid Substances 0.000 claims description 33
- 241001092040 Crataegus Species 0.000 claims description 31
- 238000009495 sugar coating Methods 0.000 claims description 28
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- 238000005266 casting Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 13
- 238000011049 filling Methods 0.000 claims description 13
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 10
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical group [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 9
- 239000011701 zinc Substances 0.000 claims description 9
- 229910052725 zinc Inorganic materials 0.000 claims description 9
- 235000021388 linseed oil Nutrition 0.000 claims description 8
- 239000000944 linseed oil Substances 0.000 claims description 8
- 241000572565 Alpinia oxyphylla Species 0.000 claims description 7
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 7
- -1 diglycerol fatty acid ester Chemical class 0.000 claims description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 3
- 235000010755 mineral Nutrition 0.000 abstract description 12
- 230000036541 health Effects 0.000 abstract description 8
- 230000029087 digestion Effects 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 235000000346 sugar Nutrition 0.000 abstract description 5
- 239000013589 supplement Substances 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000018102 proteins Nutrition 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000011573 trace mineral Substances 0.000 abstract description 3
- 235000013619 trace mineral Nutrition 0.000 abstract description 3
- 244000118681 Iresine herbstii Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 240000000171 Crataegus monogyna Species 0.000 abstract 3
- 235000013305 food Nutrition 0.000 description 20
- 235000013373 food additive Nutrition 0.000 description 9
- 239000002778 food additive Substances 0.000 description 9
- 235000013361 beverage Nutrition 0.000 description 7
- 239000007787 solid Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 235000003599 food sweetener Nutrition 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 239000003765 sweetening agent Substances 0.000 description 5
- 244000088415 Raphanus sativus Species 0.000 description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 206010040925 Skin striae Diseases 0.000 description 1
- 239000004383 Steviol glycoside Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000010495 camellia oil Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 229930182488 steviol glycoside Natural products 0.000 description 1
- 235000019411 steviol glycoside Nutrition 0.000 description 1
- 150000008144 steviol glycosides Chemical class 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000010792 warming 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
- A23G3/48—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
- A23G3/36—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
- A23G3/362—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing 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
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- 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
- A23G3/44—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing peptides or proteins
-
- 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
- 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)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A hawthorn-chicken gizzard-membrane-poria cocos gel candy is prepared from the following raw materials in parts by weight: 100 parts of vegetable oil, 10-30 parts of gelatin, 3-12 parts of glycerol, 12-30 parts of white granulated sugar, 5-30 parts of sweet orange fruit powder, 5-20 parts of whole milk powder, 0.1-35 parts of milk mineral salt, 0.5-10 parts of edible yeast powder, 4-12 parts of mono-diglycerol fatty acid ester, 0.1-10 parts of hawthorn powder, 2-8 parts of sorbitol solution, 0.1-8 parts of acetate starch, 2-8 parts of trehalose, 2-8 parts of malt powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus alpiniae oxyphyllae powder, 2-8 parts of endothelium corneum gigeriae galli powder, 2-8 parts of semen raphani, 0.5-3.5 parts of maltitol, 0.5-3.5 parts of microcrystalline cellulose, 0.5-3.5 parts of caramel color, 0.1-0.4 parts of titanium dioxide and 0.01-0.1 part of stevioside. The invention also provides a preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy. The hawthorn, chicken gizzard membrane and poria cocos gel candy is rich in nutrition, can supplement nutrient components such as sugar, protein and trace elements, has health care functions of invigorating stomach, helping digestion, strengthening spleen and the like, and is beneficial to the physical health of consumers.
Description
Technical Field
The invention relates to food, in particular to hawthorn, chicken's gizzard-membrane and poria cocos gel candy and a preparation method thereof.
Background
Most of traditional candy foods (such as gel candy) can only meet the requirements of people on nutrition supplement and food diversification, usually only the requirements on color, fragrance, taste and the like are emphasized, and the contained nutrient substances usually only emphasize the requirement of human body on energy supplement. Along with the improvement of living standard of people, people pay more and more attention to the influence of diet on self health, so that the candy food has a health care function, is urgent need of consumers and is a development trend of the candy food.
Disclosure of Invention
The invention aims to solve the technical problem of providing the hawthorn chicken gizzard-membrane poria cocos gel candy and the preparation method thereof. The technical scheme is as follows:
the hawthorn-chicken gizzard membrane-poria cocos gel candy is characterized by being prepared from the following raw materials in parts by weight: 100 parts of vegetable oil, 10-30 parts of gelatin, 3-12 parts of glycerol, 12-30 parts of white granulated sugar, 5-30 parts of sweet orange fruit powder, 5-20 parts of whole milk powder, 0.1-35 parts of milk mineral salt, 0.5-10 parts of edible yeast powder, 4-12 parts of mono-diglycerol fatty acid ester, 0.1-10 parts of hawthorn powder, 2-8 parts of sorbitol solution, 0.1-8 parts of acetate starch, 2-8 parts of trehalose, 2-8 parts of malt powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus alpiniae oxyphyllae powder, 2-8 parts of endothelium corneum gigeriae galli powder, 2-8 parts of semen raphani, 0.5-3.5 parts of maltitol, 0.5-3.5 parts of microcrystalline cellulose, 0.5-3.5 parts of caramel color, 0.1-0.4 parts of titanium dioxide and 0.01-0.1 part of stevioside.
In a preferred embodiment, the vegetable oil is linseed oil.
In a preferred scheme, the edible yeast powder is zinc-rich edible yeast powder.
The vegetable oil (linseed oil) is used as a filler to isolate the air of the raw material and prevent the sandwich substance from being oxidized. The gelatin has the functions of absorbing water and supporting the skeleton, and after being dissolved in water, the gelatin particles can attract and interweave with each other to form a stacked and layered net structure and agglomerate along with the temperature reduction, so that sugar and water are completely filled in gel gaps, and the soft candy can keep a stable shape. The white sugar is used as sweetener. The sweet orange fruit powder is used for improving taste and improving the mouthfeel fitness. The whole milk powder provides high-quality protein. The milk has high content of mineral salt and calcium, and has calcium supplementing effect. The edible yeast powder (zinc-rich edible yeast powder) provides zinc element. The above-mentioned mono-and diglycerol fatty acid esters are used as an emulsifier. The sorbitol solution is used as sweetener. The acetate starch is used as a thickening agent. The trehalose is used as sweetener to inhibit lipid oxidative deterioration. The maltitol is used as sweetener and has low energy. The microcrystalline cellulose is used as a stabilizer. The caramel color and titanium dioxide are used as coloring matters. The above steviol glycosides are used as sweeteners.
The fructus crataegi powder, endothelium corneum Gigeriae Galli powder, Poria powder, fructus Alpinae Oxyphyllae powder, fructus Hordei Germinatus powder, and Raphani semen are all medicinal and edible substances. The fructus crataegi has effects of invigorating stomach and eliminating food stagnation. Endothelium corneum Gigeriae Galli has effects of relieving epigastric distention, invigorating spleen, resolving food stagnation, promoting appetite, etc., and can be used for treating infantile dyspepsia, abdominal distention, green muscle, and malnutritional stagnation. Poria is warm and tonic, and has effects of inducing resuscitation, eliminating dampness, promoting production of body fluid, opening striae, and promoting urination. Fructus Alpinae Oxyphyllae has effects of regulating and nourishing, warming spleen, relieving diarrhea, and controlling saliva. The fructus Hordei Germinatus has effects of invigorating stomach, promoting digestion, and reducing blood sugar. The radish seed has the effects of promoting digestion, relieving flatulence, descending qi and eliminating phlegm.
The hawthorn, chicken's gizzard-membrane and poria cocos gel candy has various components which are combined, can supplement nutrient components such as sugar, protein and trace elements, and has health care functions of strengthening stomach, helping digestion, strengthening spleen and the like.
The invention also provides a preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy, which is characterized by comprising the following steps:
(1) the following raw materials are prepared by weight: 100 parts of vegetable oil, 10-30 parts of gelatin, 3-12 parts of glycerol, 12-30 parts of white granulated sugar, 5-30 parts of sweet orange fruit powder, 5-20 parts of whole milk powder, 0.1-35 parts of milk mineral salt, 0.5-10 parts of edible yeast powder, 4-12 parts of mono-diglycerol fatty acid ester, 0.1-10 parts of hawthorn powder, 2-8 parts of sorbitol solution, 0.1-8 parts of acetate starch, 2-8 parts of trehalose, 2-8 parts of malt powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus alpiniae oxyphyllae powder, 2-8 parts of endothelium corneum gigeriae galli powder, 2-8 parts of semen raphani, 0.5-3.5 parts of maltitol, 0.5-3.5 parts of microcrystalline cellulose, 0.5-3.5 parts of caramel color, 0.1-0.4 parts of titanium dioxide and 0.01-0.1 part of stevioside;
(2) mixing glycerol, sorbitol solution and water, the weight of water is 0.1-5 times of the total weight of glycerol and sorbitol solution, stirring for 4-10min (preferably 5 min), heating to 70-75 deg.C, adding gelatin, and stirring to dissolve gelatin to obtain mixed solution A;
adding acetate starch and microcrystalline cellulose into water, mixing, stirring for 4-10min (preferably 5 min), heating to 85-90 deg.C, adding into the mixed solution A, and stirring for 10-15 min;
adding trehalose, caramel color and titanium dioxide into the mixed solution A, and stirring for 15-30min to obtain sugar coating solution for later use;
(3) preheating vegetable oil to 40-65 deg.C (preferably 50 deg.C) and maintaining the temperature; heating monoglyceride and diglycerol fatty acid ester to melt, adding into vegetable oil, stirring for 10-15min, and dispersing uniformly to obtain mixed solution B; adding fructus crataegi powder, whole milk powder, milk mineral salt, edible yeast powder, fructus Hordei Germinatus powder, Poria powder, fructus Alpinae Oxyphyllae powder, endothelium corneum Gigeriae Galli powder, Raphani semen, and fructus Citri sinensis powder into the mixed solution B, stirring for 10-15min, and dispersing uniformly to obtain mixed solution C;
(4) adding white granulated sugar, maltitol and stevioside into the mixed solution C and uniformly stirring to obtain stuffing liquid for later use;
(5) and (3) casting and molding by using a casting machine, wherein in the casting process, the sugar coating liquid is firstly injected into a molding mold cavity on a casting mold, then the filling core liquid is injected into the sugar coating liquid, and the hawthorn chicken gizzard-skin poria cocos gel candy is obtained after cooling and demolding (the sugar coating liquid forms a sugar coating after cooling, and the filling core liquid forms a filling core after cooling).
And (5) drying the hawthorn, chicken's gizzard-membrane and poria cocos gel candy obtained in the step (5) in an environment with the temperature of 18-32 ℃ and the relative humidity of 15-30%, removing residual grease outside the candy body, and packaging to obtain a finished product.
Preferably, the viscosity of the sugar coating liquid prepared in the step (1) is 30000-50000 Pa.s.
The hawthorn, chicken gizzard membrane and poria cocos gel candy is rich in nutrition, can supplement nutrient components such as sugar, protein and trace elements, has health care functions of invigorating stomach, helping digestion, strengthening spleen and the like, and is beneficial to the physical health of consumers.
Detailed Description
Example 1
In this embodiment, the preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy comprises the following steps:
(1) the following raw materials are prepared by weight: 100 parts of vegetable oil (linseed oil), 20 parts of gelatin, 8 parts of glycerol, 20 parts of white granulated sugar, 20 parts of sweet orange fruit powder, 10 parts of whole milk powder, 15 parts of milk mineral salt, 5 parts of edible yeast powder (zinc-rich edible yeast powder), 8 parts of mono-diglycerol fatty acid ester, 5 parts of hawthorn powder, 5 parts of sorbitol liquid, 4 parts of acetate starch, 5 parts of trehalose, 5 parts of malt powder, 5 parts of poria cocos powder, 5 parts of semen alpiniae oxyphyllae powder, 5 parts of chicken's gizzard-membrane powder, 5 parts of radish seed, 1.5 parts of maltitol, 2.5 parts of microcrystalline cellulose, 1.5 parts of caramel color, 0.3 part of titanium dioxide and 0.05 part of stevioside;
(2) mixing glycerol, sorbitol solution and water, wherein the weight of the water is 2 times of the total weight of the glycerol and the sorbitol solution, stirring for 5min, heating to 73 ℃, adding gelatin, and stirring to dissolve the gelatin to obtain a mixed solution A;
adding acetate starch and microcrystalline cellulose into water, mixing, stirring for 5min, heating to 88 deg.C, adding into the mixed solution A, and stirring for 12 min;
adding trehalose, caramel color and titanium dioxide into the mixed solution A, and stirring for 20min to obtain sugar coating solution (the viscosity of the sugar coating solution is 30000-50000 Pa.s) for later use;
(3) preheating vegetable oil to 50 ℃ and preserving heat; heating monoglyceride and diglycerol fatty acid ester to melt, adding into vegetable oil, stirring for 12min, and dispersing uniformly to obtain mixed solution B; adding fructus crataegi powder, whole milk powder, milk mineral salt, edible yeast powder, fructus Hordei Germinatus powder, Poria powder, fructus Alpinae Oxyphyllae powder, endothelium corneum Gigeriae Galli powder, Raphani semen, and fructus Citri sinensis powder into the mixed solution B, stirring for 12min, and dispersing to obtain mixed solution C;
(4) adding white granulated sugar, maltitol and stevioside into the mixed solution C and uniformly stirring to obtain stuffing liquid for later use;
(5) and (3) casting and molding by using a casting machine, wherein in the casting process, the sugar coating liquid is firstly injected into a molding mold cavity on a casting mold, then the filling core liquid is injected into the sugar coating liquid, and the hawthorn chicken gizzard-skin poria cocos gel candy is obtained after cooling and demolding (the sugar coating liquid forms a sugar coating after cooling, and the filling core liquid forms a filling core after cooling).
And (5) drying the hawthorn, chicken's gizzard-membrane and poria cocos gel candy obtained in the step (5) in an environment with the temperature of 25 ℃ and the relative humidity of 20%, removing residual grease outside the candy body, and packaging to obtain a finished product.
Example 2
In this embodiment, the preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy comprises the following steps:
(1) the following raw materials are prepared by weight: 100 parts of vegetable oil (linseed oil), 30 parts of gelatin, 3 parts of glycerol, 30 parts of white granulated sugar, 5 parts of sweet orange powder, 20 parts of whole milk powder, 0.5 part of milk mineral salt, 10 parts of edible yeast powder (zinc-rich edible yeast powder), 4 parts of mono-diglycerol fatty acid ester, 10 parts of hawthorn powder, 8 parts of sorbitol liquid, 8 parts of acetate starch, 2 parts of trehalose, 8 parts of malt powder, 2 parts of poria cocos powder, 2 parts of semen alpiniae oxyphyllae powder, 8 parts of endothelium corneum gigeriae galli powder, 3 parts of semen raphani, 0.5 part of maltitol, 0.5 part of microcrystalline cellulose, 0.5 part of caramel color, 0.1 part of titanium dioxide and 0.1 part of stevioside;
(2) mixing glycerol, sorbitol solution and water, wherein the weight of the water is 5 times of the total weight of the glycerol and the sorbitol solution, stirring for 4min, heating to 75 ℃, adding gelatin, and stirring to dissolve the gelatin to obtain a mixed solution A;
adding acetate starch and microcrystalline cellulose into water, mixing, stirring for 10min, heating to 90 deg.C, adding into the mixed solution A, and stirring for 15 min;
adding trehalose, caramel color and titanium dioxide into the mixed solution A, and stirring for 15min to obtain sugar coating solution (the viscosity of the sugar coating solution is 30000-50000 Pa.s) for later use;
(3) preheating vegetable oil to 60 ℃ and preserving heat; heating the mono-diglycerol fatty acid ester and diglycerol fatty acid ester to be melted, adding the mixture into the vegetable oil, stirring the mixture for 10min, and uniformly dispersing the mixture to obtain a mixed solution B; adding fructus crataegi powder, whole milk powder, milk mineral salt, edible yeast powder, fructus Hordei Germinatus powder, Poria powder, fructus Alpinae Oxyphyllae powder, endothelium corneum Gigeriae Galli powder, Raphani semen, and fructus Citri sinensis powder into the mixed solution B, stirring for 15min, and dispersing to obtain mixed solution C;
(4) adding white granulated sugar, maltitol and stevioside into the mixed solution C and uniformly stirring to obtain stuffing liquid for later use;
(5) and (3) casting and molding by using a casting machine, wherein in the casting process, the sugar coating liquid is firstly injected into a molding mold cavity on a casting mold, then the filling core liquid is injected into the sugar coating liquid, and the hawthorn chicken gizzard-skin poria cocos gel candy is obtained after cooling and demolding (the sugar coating liquid forms a sugar coating after cooling, and the filling core liquid forms a filling core after cooling).
And (5) drying the hawthorn, chicken's gizzard-membrane and poria cocos gel candy obtained in the step (5) in an environment with the temperature of 32 ℃ and the relative humidity of 30%, removing residual oil outside the candy body, and packaging to obtain a finished product.
Example 3
In this embodiment, the preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy comprises the following steps:
(1) the following raw materials are prepared by weight: 100 parts of vegetable oil (linseed oil), 10 parts of gelatin, 12 parts of glycerol, 12 parts of white granulated sugar, 30 parts of sweet orange powder, 5 parts of whole milk powder, 30 parts of milk mineral salt, 0.5 part of edible yeast powder (zinc-rich edible yeast powder), 12 parts of mono-diglycerol fatty acid ester, 0.5 part of hawthorn powder, 2 parts of sorbitol liquid, 0.2 part of acetate starch, 8 parts of trehalose, 2 parts of malt powder, 8 parts of poria cocos powder, 7 parts of semen alpiniae oxyphyllae powder, 2.5 parts of endothelium corneum gigeriae galli powder, 8 parts of radish seed, 3.5 parts of maltitol, 3.5 parts of microcrystalline cellulose, 3 parts of caramel color, 0.4 part of titanium dioxide and 0.02 part of stevioside;
(2) mixing glycerol, sorbitol solution and water, wherein the weight of water is 0.2 times of the total weight of glycerol and sorbitol solution, stirring for 10min, heating to 70 deg.C, adding gelatin, and stirring to dissolve gelatin to obtain mixed solution A;
adding acetate starch and microcrystalline cellulose into water, mixing, stirring for 4min, heating to 85 deg.C, adding into the mixed solution A, and stirring for 10 min;
adding trehalose, caramel color and titanium dioxide into the mixed solution A, and stirring for 25min to obtain sugar coating solution (the viscosity of the sugar coating solution is 30000-50000 Pa.s) for later use;
(3) preheating vegetable oil to 40 ℃ and preserving heat; heating the mono-diglycerol fatty acid ester and diglycerol fatty acid ester to be melted, adding the mixture into the vegetable oil, stirring the mixture for 15min, and uniformly dispersing the mixture to obtain a mixed solution B; adding fructus crataegi powder, whole milk powder, milk mineral salt, edible yeast powder, fructus Hordei Germinatus powder, Poria powder, fructus Alpinae Oxyphyllae powder, endothelium corneum Gigeriae Galli powder, Raphani semen, and fructus Citri sinensis powder into the mixed solution B, stirring for 10min, and dispersing to obtain mixed solution C;
(4) adding white granulated sugar, maltitol and stevioside into the mixed solution C and uniformly stirring to obtain stuffing liquid for later use;
(5) and (3) casting and molding by using a casting machine, wherein in the casting process, the sugar coating liquid is firstly injected into a molding mold cavity on a casting mold, then the filling core liquid is injected into the sugar coating liquid, and the hawthorn chicken gizzard-skin poria cocos gel candy is obtained after cooling and demolding (the sugar coating liquid forms a sugar coating after cooling, and the filling core liquid forms a filling core after cooling).
And (5) drying the hawthorn, chicken's gizzard-membrane and poria cocos gel candy obtained in the step (5) in an environment with the temperature of 18 ℃ and the relative humidity of 15%, removing residual oil outside the candy body, and packaging to obtain a finished product.
In the raw materials used in the above examples 1-3, the vegetable oil (linseed oil) meets the requirements of national standard for food safety of GB 2716-2018; the gelatin meets the regulations of the national standard food additive gelatin for food safety of GB 6783-2013; the white granulated sugar meets the specification of the recommended national standard GB/T317 and 2018 white granulated sugar; the sweet orange powder conforms to the regulations of the recommended national standard GB/T29602-2013 solid beverage; the whole milk powder meets the requirements of national standard milk powder for GB 19644-2010 food safety; the edible yeast powder (rich in zinc) meets the requirements of GB 31639-2016 food safety national standard yeast for food processing; the mono-diglycerol fatty acid ester meets the requirements of the food additive mono-diglycerol fatty acid ester in the national standard of GB 1886.65-2015 for food safety; the hawthorn powder meets the specification of the recommended national standard GB/T29602-2013 solid beverage; the sorbitol solution meets the requirements of food additives of sorbitol and sorbitol solution in GB 1886.187-2016 national standard for food safety; the acetate starch meets the regulations of the food additive acetate starch of national standard GB 29925-2013 for food safety; the trehalose meets the specification of recommended national standard GB/T23529-2009 trehalose; the malt flour meets the regulations of the recommended national standard GB/T29602-2013 solid beverage; the tuckahoe powder conforms to the regulations of the recommended national standard GB/T29602-2013 solid beverage; the fructus alpiniae oxyphyllae powder conforms to the regulations of the recommended national standard GB/T29602-2013 solid beverage; the chicken's gizzard-membrane powder conforms to the regulations of the recommended national standard GB/T29602-2013 solid beverage; the radish seeds conform to the regulations of the recommended national standard GB/T29602-2013 solid beverage; the maltitol meets the regulations of food additives maltitol and maltitol solution (containing No. 1 modified list) of the national standard of GB 28307 and 2012 for food safety; the microcrystalline cellulose meets the requirements of the food additive microcrystalline cellulose of GB 1886.103-2015 national standard for food safety; the caramel color meets the regulation of the caramel color of the food additive of the national standard for food safety of GB 1886.64-2015; the titanium dioxide meets the requirements of the national standard food additive titanium dioxide for the safety of GB 25577-; the stevioside meets the regulation of the food additive stevioside of national standard for food safety of GB 8270-2014; the milk mineral salt complies with the regulation of bulletin No. 2009 No. 18 of the ministry of health regarding approval of 7 kinds of articles such as tea seed oil as new resource food.
Claims (7)
1. The hawthorn-chicken gizzard membrane-poria cocos gel candy is characterized by being prepared from the following raw materials in parts by weight: 100 parts of vegetable oil, 10-30 parts of gelatin, 3-12 parts of glycerol, 12-30 parts of white granulated sugar, 5-30 parts of sweet orange fruit powder, 5-20 parts of whole milk powder, 0.1-35 parts of milk mineral salt, 0.5-10 parts of edible yeast powder, 4-12 parts of mono-diglycerol fatty acid ester, 0.1-10 parts of hawthorn powder, 2-8 parts of sorbitol solution, 0.1-8 parts of acetate starch, 2-8 parts of trehalose, 2-8 parts of malt powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus alpiniae oxyphyllae powder, 2-8 parts of endothelium corneum gigeriae galli powder, 2-8 parts of semen raphani, 0.5-3.5 parts of maltitol, 0.5-3.5 parts of microcrystalline cellulose, 0.5-3.5 parts of caramel color, 0.1-0.4 parts of titanium dioxide and 0.01-0.1 part of stevioside.
2. The hawthorn, chicken's gizzard-membrane and poria cocos gel candy as claimed in claim 1, which is characterized in that: the vegetable oil is linseed oil.
3. The hawthorn, chicken's gizzard-membrane and poria cocos gel candy as claimed in claim 1, which is characterized in that: the edible yeast powder is zinc-rich edible yeast powder.
4. A preparation method of hawthorn, chicken's gizzard-membrane and poria cocos gel candy is characterized by comprising the following steps:
(1) the following raw materials are prepared by weight: 100 parts of vegetable oil, 10-30 parts of gelatin, 3-12 parts of glycerol, 12-30 parts of white granulated sugar, 5-30 parts of sweet orange fruit powder, 5-20 parts of whole milk powder, 0.1-35 parts of milk mineral salt, 0.5-10 parts of edible yeast powder, 4-12 parts of mono-diglycerol fatty acid ester, 0.1-10 parts of hawthorn powder, 2-8 parts of sorbitol solution, 0.1-8 parts of acetate starch, 2-8 parts of trehalose, 2-8 parts of malt powder, 2-8 parts of poria cocos powder, 2-8 parts of fructus alpiniae oxyphyllae powder, 2-8 parts of endothelium corneum gigeriae galli powder, 2-8 parts of semen raphani, 0.5-3.5 parts of maltitol, 0.5-3.5 parts of microcrystalline cellulose, 0.5-3.5 parts of caramel color, 0.1-0.4 parts of titanium dioxide and 0.01-0.1 part of stevioside;
(2) mixing glycerol, sorbitol solution and water, wherein the weight of water is 0.1-5 times of the total weight of glycerol and sorbitol solution, stirring for 4-10min, heating to 70-75 deg.C, adding gelatin, stirring to dissolve gelatin to obtain mixed solution A;
adding acetate starch and microcrystalline cellulose into water, mixing, stirring for 4-10min, heating to 85-90 deg.C, adding into the mixed solution A, and stirring for 10-15 min;
adding trehalose, caramel color and titanium dioxide into the mixed solution A, and stirring for 15-30min to obtain sugar coating solution for later use;
(3) preheating vegetable oil to 40-65 deg.C and maintaining the temperature; heating monoglyceride and diglycerol fatty acid ester to melt, adding into vegetable oil, stirring for 10-15min, and dispersing uniformly to obtain mixed solution B; adding fructus crataegi powder, whole milk powder, milk mineral salt, edible yeast powder, fructus Hordei Germinatus powder, Poria powder, fructus Alpinae Oxyphyllae powder, endothelium corneum Gigeriae Galli powder, Raphani semen, and fructus Citri sinensis powder into the mixed solution B, stirring for 10-15min, and dispersing uniformly to obtain mixed solution C;
(4) adding white granulated sugar, maltitol and stevioside into the mixed solution C and uniformly stirring to obtain stuffing liquid for later use;
(5) and (3) casting and molding by using a casting machine, wherein during casting, the sugar coating liquid is firstly injected into a molding mold cavity on a casting mold, then the filling core liquid is injected into the sugar coating liquid, and the hawthorn, chicken's gizzard-skin and poria cocos gel candy is obtained after cooling and demolding.
5. The preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy as claimed in claim 4, which is characterized in that: the viscosity of the sugar coating liquid prepared in the step (1) is 30000-50000 Pa.s.
6. The preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy as claimed in claim 4, which is characterized in that: the vegetable oil is linseed oil.
7. The preparation method of the hawthorn, chicken's gizzard-membrane and poria cocos gel candy as claimed in claim 4, which is characterized in that: the edible yeast powder is zinc-rich edible yeast powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363126A (en) * | 2022-09-29 | 2022-11-22 | 杭州衡美食品科技有限公司 | Coated candy and preparation method thereof |
| CN115644292A (en) * | 2022-10-27 | 2023-01-31 | 安徽新天生物科技有限公司 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109793088A (en) * | 2019-03-29 | 2019-05-24 | 江西美好时光生物科技有限公司 | A kind of gel candy promoting children's bone growth and development |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
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2020
- 2020-01-20 CN CN202010067943.1A patent/CN111084270A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109793088A (en) * | 2019-03-29 | 2019-05-24 | 江西美好时光生物科技有限公司 | A kind of gel candy promoting children's bone growth and development |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115363126A (en) * | 2022-09-29 | 2022-11-22 | 杭州衡美食品科技有限公司 | Coated candy and preparation method thereof |
| CN115644292A (en) * | 2022-10-27 | 2023-01-31 | 安徽新天生物科技有限公司 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
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