CN111202156A - 一种陈皮软糖及其制作方法 - Google Patents
一种陈皮软糖及其制作方法 Download PDFInfo
- Publication number
- CN111202156A CN111202156A CN201811395359.8A CN201811395359A CN111202156A CN 111202156 A CN111202156 A CN 111202156A CN 201811395359 A CN201811395359 A CN 201811395359A CN 111202156 A CN111202156 A CN 111202156A
- Authority
- CN
- China
- Prior art keywords
- parts
- orange peel
- dried orange
- namely
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 26
- 229920001817 Agar Polymers 0.000 claims abstract description 13
- 239000008272 agar Substances 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 241000208340 Araliaceae Species 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 239000006188 syrup Substances 0.000 claims abstract description 8
- 235000020357 syrup Nutrition 0.000 claims abstract description 8
- 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 abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 6
- 239000008213 purified water Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 claims description 7
- 239000002002 slurry Substances 0.000 claims description 6
- 244000197580 Poria cocos Species 0.000 claims description 5
- 235000008599 Poria cocos Nutrition 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000013599 spices Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 241000207199 Citrus Species 0.000 description 4
- 235000020971 citrus fruits Nutrition 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 241000675108 Citrus tangerina Species 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 208000026435 phlegm Diseases 0.000 description 3
- 230000001105 regulatory effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037237 body shape Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000004206 stomach function Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 210000004916 vomit Anatomy 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种陈皮软糖及其制作方法,属于食品加工技术领域。其特征在于,包括以下重量份数的原料:白茯苓30份,陈皮30份,干姜30份,人参30份,白砂糖粉60份,琼脂粉3份,葡萄糖浆30份,纯净水适量。该软糖口感好营养价值高,不含防腐剂成分。
Description
技术领域
本发明涉及一种陈皮软糖及其制作方法,属于食品加工技术领域。
背景技术
软糖是一种柔软、有弹性和韧性的功能性糖果,以明胶、糖浆等原料为主,经多个工序操作,构成具有不同形状、质构和香味的,精美而耐保藏的固体糖果,具有弹性和咀嚼感。
采用铝塑袋密封包装,装入铁罐、或透明药用PET瓶中,是以儿童、年轻女性为目标消费群体的一种中高端营养品。
陈皮,中药名。为芸香科植物橘及其栽培变种的干燥成熟果皮。药材分为“陈皮”和“广陈皮”。采摘成熟果实,剥取果皮,晒干或低温干燥。具有理气健脾,燥湿化痰的功效,常用来治疗脘腹胀满,食少吐泻,咳嗽痰多等病症。柑皮以贮藏的时间越久越好,存期不足三年的称果皮或柑皮,存期足三年或以上的才称为陈皮。而陈皮中又以广东省江门市新会区陈皮最佳,故而一些医书上会标明使用“广陈皮”。新会陈皮散发芳香扑鼻的香味,是其独有品质。
发明内容
本发明目的在于提供一种口感好制作方便,营养价值高的软糖。
一种陈皮软糖及其制作方法,其特征在于原料按以下重量份混合:
白茯苓 30份,
陈皮 30份,
干姜 30份,
人参 30份,
白砂糖粉 60份,
琼脂粉 3份,
葡萄糖浆 30份,
纯净水适量;
加工工艺如下:
1)选取原料,进行清洗灭菌处理;
2)将干姜、人参加水打制浓浆,过滤去渣;
3)白茯苓与陈皮用喷雾干燥法制成细粉,过100目筛;
4)将琼脂粉放入100摄氏度热水中融化,待其完全融化倒入步骤2制得浓浆与步骤3制得细粉,和白砂糖粉反复搅拌均匀,使混合且表面无气泡;
5)待混合物降温至60摄氏度左右将其倒入模具中,待得凝固(温度在35摄氏度左右)时取出;
6)对成型的糖体进行烘干脱水处理,使其含水量降至20%以下,但不低于10%,否则过于干燥影响口感;
7)用聚乙烯袋密封包装。
本发明营养价值来源及其有益效果:
1)白茯苓,中药名。为药材茯苓块切去赤茯苓后的白色部分,通常为中药饮片。茯苓味甘、淡、性平,入药具有利水渗湿、益脾和胃、宁心安神之功用。现代医学研究:茯苓能增强机体免疫功能,茯苓多糖有明显的抗肿瘤及保肝脏作用;生姜味辛,性微温。归肺、脾、胃经。具有解表散寒、温中止呕、温肺止咳、解毒的功效,常用于风寒感冒,脾胃寒症,胃寒呕吐,肺寒咳嗽,解鱼蟹毒;人参能够大补元气,复脉固脱,补脾益肺,生津,安神;陈皮具有理气健脾,燥湿化痰的功效;
2)该陈皮软糖不但具有市面售卖软糖一般Q弹的口感,酸甜可口,而且具有极高的营养价值和保健作用,老少咸宜,对脾胃虚弱人群有很好的帮助,对儿童具有一定的吸引力。
具体实施方式:
实施例1
本发明目的在于提供一种口感好制作方便,营养价值高的软糖。
一种陈皮软糖及其制作方法,其特征在于原料按以下重量份混合:
白茯苓 30份,
陈皮 30份,
干姜 30份,
人参 30份,
白砂糖粉 60份,
琼脂粉 3份,
葡萄糖浆 30份,
纯净水适量;
加工工艺如下:
1)选取原料,进行清洗灭菌处理;
2)将干姜、人参加水打制浓浆,过滤去渣;
3)白茯苓与陈皮用喷雾干燥法制成细粉,过100目筛;
4)将琼脂粉放入100摄氏度热水中融化,待其完全融化倒入步骤2制得浓浆与步骤3制得细粉,和白砂糖粉反复搅拌均匀,使混合且表面无气泡;
5)待混合物降温至60摄氏度左右将其倒入模具中,待得凝固(温度在35摄氏度左右)时取出;
6)对成型的糖体进行烘干脱水处理,使其含水量降至20%以下,但不低于10%,否则过于干燥影响口感和糖体造型的稳定性;
7)用聚乙烯袋密封包装。
Claims (2)
1.一种陈皮软糖及其制作方法,其特征在于原料按以下重量份混合:
白茯苓 30份,
陈皮 30份,
干姜 30份,
人参 30份,
白砂糖粉 60份,
琼脂粉 3份,
葡萄糖浆 30份,
纯净水适量;
加工工艺如下:
1)选取原料,进行清洗灭菌处理;
2)将干姜、人参加水打制浓浆,过滤去渣;
3)白茯苓与陈皮用喷雾干燥法制成细粉,过100目筛;
4)将琼脂粉放入100摄氏度热水中融化,待其完全融化倒入步骤2制得浓浆与步骤3制得细粉,和白砂糖粉反复搅拌均匀,使混合且表面无气泡;
5)待混合物降温至60摄氏度左右将其倒入模具中,待得凝固(温度在35摄氏度左右)时取出;
6)对成型的糖体进行烘干脱水处理,使其含水量降至20%以下,但不低于10%,否则过于干燥影响口感;
用聚乙烯袋密封包装。
2.根据权利要求1所述一种陈皮软糖及其制作方法,其特征在于,所用陈皮为“广陈皮”,即广东省江门市新会区的陈皮,为国家地理标志产品。新会陈皮散发芳香扑鼻的香味,是其独有品质。由于新会陈皮具有很高的药用价值,又是传统的香料和调味佳品,所以向来享有盛誉,早在宋代就已成为南北贸易的“广货”之一,现行销全国和南洋、美洲等地区,质量优于其它产地陈皮。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811395359.8A CN111202156A (zh) | 2018-11-22 | 2018-11-22 | 一种陈皮软糖及其制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201811395359.8A CN111202156A (zh) | 2018-11-22 | 2018-11-22 | 一种陈皮软糖及其制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN111202156A true CN111202156A (zh) | 2020-05-29 |
Family
ID=70782559
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201811395359.8A Pending CN111202156A (zh) | 2018-11-22 | 2018-11-22 | 一种陈皮软糖及其制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN111202156A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113040255A (zh) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | 一种茯苓软糖及其制作方法 |
-
2018
- 2018-11-22 CN CN201811395359.8A patent/CN111202156A/zh active Pending
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN113040255A (zh) * | 2021-03-19 | 2021-06-29 | 信阳农林学院 | 一种茯苓软糖及其制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100398010C (zh) | 阿胶膏及其制备方法 | |
CN102835641B (zh) | 一种槟榔卤水 | |
CN101904384B (zh) | 一种普洱凉茶饮料及其制备方法 | |
CN1120454A (zh) | 一种解酒解烟毒饮料 | |
CN106666572A (zh) | 一种葛仙米果冻及其制作方法 | |
CN1543830A (zh) | 葛花解酒茶 | |
CN103989220A (zh) | 一种蓝莓莲藕饮汁及其加工方法 | |
CN103013809B (zh) | 一种橄榄醋及其制备方法 | |
CN111202156A (zh) | 一种陈皮软糖及其制作方法 | |
CN104522768A (zh) | 一种香茅系列饮料及其制备方法 | |
CN106135969A (zh) | 一种钙果西番莲蜂蜜饮料及其制作方法 | |
CN111109503A (zh) | 一种保健陈皮干及其制备方法 | |
CN105495577B (zh) | 阿胶桃片糕的制备方法 | |
CN108618062A (zh) | 一种保健果冻 | |
KR101488589B1 (ko) | 야자수 열매와 뿌리를 이용한 환 제조방법 | |
CN106579380A (zh) | 一种猴面包饮料及其制备方法 | |
CN106666011A (zh) | 一种蜜炼樱花茶的制配方法 | |
CN106615484A (zh) | 一种营养保健黄秋葵花果茶及其制备方法 | |
CN106107309A (zh) | 一种草莓西番莲蜂蜜饮料及其制作方法 | |
CN101953912A (zh) | 一种玫瑰阿胶冻及其制备方法 | |
CN105249421A (zh) | 一种清脆茭白酱 | |
CN104814214A (zh) | 一种含有野菜的保健茶 | |
CN111084361A (zh) | 一种五指毛桃保健果冻及其制备方法 | |
CN111053136A (zh) | 一种黄芪速溶咖啡 | |
CN105942457A (zh) | 一种鳗鱼酱及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200529 |
|
WD01 | Invention patent application deemed withdrawn after publication |