CN111213773A - Preparation method of soft sweet with throat moistening effect - Google Patents
Preparation method of soft sweet with throat moistening effect Download PDFInfo
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- CN111213773A CN111213773A CN201811419626.0A CN201811419626A CN111213773A CN 111213773 A CN111213773 A CN 111213773A CN 201811419626 A CN201811419626 A CN 201811419626A CN 111213773 A CN111213773 A CN 111213773A
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- syrup
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 230000000694 effects Effects 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000006188 syrup Substances 0.000 claims abstract description 33
- 235000020357 syrup Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229920001525 carrageenan Polymers 0.000 claims abstract description 20
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 20
- 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 19
- 239000000679 carrageenan Substances 0.000 claims abstract description 19
- 229940113118 carrageenan Drugs 0.000 claims abstract description 19
- 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 abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 13
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims abstract description 12
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 10
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 9
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- -1 polyethylene Polymers 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241001409321 Siraitia grosvenorii Species 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 4
- 208000008589 Obesity Diseases 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 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 description 1
- DBTMGCOVALSLOR-UHFFFAOYSA-N 32-alpha-galactosyl-3-alpha-galactosyl-galactose Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(OC2C(C(CO)OC(O)C2O)O)OC(CO)C1O DBTMGCOVALSLOR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186016 Bifidobacterium bifidum Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- RXVWSYJTUUKTEA-UHFFFAOYSA-N D-maltotriose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(O)C(CO)O1 RXVWSYJTUUKTEA-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 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 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- LUEWUZLMQUOBSB-UHFFFAOYSA-N UNPD55895 Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(OC3C(OC(O)C(O)C3O)CO)C(O)C2O)CO)C(O)C1O LUEWUZLMQUOBSB-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000001050 lubricating effect Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- UYQJCPNSAVWAFU-UHFFFAOYSA-N malto-tetraose Natural products OC1C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(O)C(CO)O2)O)C(CO)O1 UYQJCPNSAVWAFU-UHFFFAOYSA-N 0.000 description 1
- LUEWUZLMQUOBSB-OUBHKODOSA-N maltotetraose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O[C@@H]3[C@@H](O[C@@H](O)[C@H](O)[C@H]3O)CO)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-OUBHKODOSA-N 0.000 description 1
- FYGDTMLNYKFZSV-UHFFFAOYSA-N mannotriose Natural products OC1C(O)C(O)C(CO)OC1OC1C(CO)OC(OC2C(OC(O)C(O)C2O)CO)C(O)C1O FYGDTMLNYKFZSV-UHFFFAOYSA-N 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 150000004044 tetrasaccharides Chemical class 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- FYGDTMLNYKFZSV-BYLHFPJWSA-N β-1,4-galactotrioside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@H](CO)O[C@@H](O[C@@H]2[C@@H](O[C@@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-BYLHFPJWSA-N 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
- A23G3/42—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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a preparation method of a soft sweet with a throat moistening effect, and belongs to the field of food processing. The feed is characterized by comprising the following raw materials in parts by mass: 40-50 parts of momordica grosvenori, 50-80 parts of isomaltooligosaccharide, 50-80 parts of glucose syrup, 5-10 parts of carrageenan dry powder, 0.2-0.5 part of citric acid and a proper amount of water. The invention has simple raw materials, rich nutrition, moderate sweet and sour taste and better effect on preventing decayed teeth.
Description
The technical field is as follows:
the invention relates to a preparation method of a soft sweet with a throat moistening effect, and belongs to the field of food processing.
Background art:
momordica grosvenori, a perennial vine plant of the cucurbitaceae family, known as Momordica grosvenori, is a specific medicinal and edible plant in China, and is mainly used as a medicine
Is distributed in tropical and subtropical areas such as Guangxi, Guizhou, Hunan, etc. According to records, the momordica grosvenori fruits have more than three hundred years of medicinal history in China, and traditional medical researches show that the momordica grosvenori fruits have the effects of clearing heat and relieving cough, reducing phlegm, moistening lung, promoting the production of body fluid to quench thirst, lubricating intestines and expelling toxin and the like, and contain various fatty acids, essential amino acids, flavonoid compounds and a large amount of triterpenoid glycoside compounds.
Carrageenan is hemicellulose of mixed saccharides extracted from seaweed, is difficult to digest and has low calorie, and soft sweets produced by utilizing the characteristics of carrageenan have the advantages of low calorific value, eating more and no greasy, being not pasty in mouth, not sticking to teeth and not melting after summer.
The isomalto-oligosaccharide has effects in promoting Bacillus bifidus proliferation, inhibiting putrefying bacteria growth and reproduction, reducing energy, preventing obesity, resisting dental caries, and resisting tumor.
The glucose syrup is a starch syrup produced by using starch as a raw material under the action of enzyme or acid, and the main components of the glucose syrup are glucose, maltose, maltotriose, maltotetraose, tetrasaccharide and the like. Also called liquid glucose and glucose syrup, has moderate sweetness and is widely applied in the candy manufacturing industry.
The traditional sweet additives such as white granulated sugar and saccharin are applied to the market and account for most of food additives, the obesity degree and the decayed tooth degree of consumers are increased to a certain degree by the components, and certain healthier components are required to be developed and applied for food addition, so that the food is healthier and rich in nutrition.
The invention content is as follows:
the invention aims to provide the health-care soft sweet which is good in taste and rich in nutrient components.
A preparation method of a soft sweet with a throat moistening effect is characterized in that the raw materials are mixed according to the following parts by weight:
40-50 parts of momordica grosvenori,
50-80 parts of isomalto-oligosaccharide,
50-80 parts of glucose syrup,
5-10 parts of carrageenan dry powder,
0.2 to 0.5 portion of citric acid,
a proper amount of water;
the processing technology is as follows:
1) selecting raw materials, collecting fruit shell, decocting in water for 30-60min, and filtering;
2) putting the carrageenan dry powder into 25-28 times of water, keeping stirring in the putting process, soaking for 1h until the carrageenan dry powder is completely dissolved and expands into a glittering semi-solid in the water, sequentially adding isomaltooligosaccharide, glucose syrup and fructus momordicae decoction, and uniformly stirring;
3) decocting the mixture obtained in the step (3) at about 105 ℃, continuously stirring in the decocting process, and cooling after the mixture is made into uniform paste;
4) slightly cooling the decocted syrup, adding citric acid for seasoning when the syrup is cooled to about 80 ℃, and uniformly stirring;
5) pouring the syrup into a flat-bottom tray, spreading to a thickness of about 15mm, standing, cooling, roughly solidifying, cutting into blocks, drying in a drying oven at 45-50 ℃ until the water content is below 15%, and taking out;
6) packaging with food-grade polyethylene bag after wrapping with glutinous rice paper.
The specific implementation mode is as follows:
example 1
1. A preparation method of a soft sweet with a throat moistening effect is characterized in that the raw materials are mixed according to the following parts by weight:
42 parts of momordica grosvenori, namely,
60 parts of isomalto-oligosaccharide, namely,
60 parts of glucose syrup, namely 60 parts of glucose syrup,
0.3 part of citric acid, namely,
7 parts of carrageenin dry powder,
a proper amount of water;
the processing technology is as follows:
1) selecting raw materials, collecting fruit shell, decocting in water for 30-60min, and filtering;
2) putting the carrageenan dry powder into 25-28 times of water, keeping stirring in the putting process, soaking for 1h until the carrageenan dry powder is completely dissolved and expands into a glittering semi-solid in the water, sequentially adding isomaltooligosaccharide, glucose syrup and fructus momordicae decoction, and uniformly stirring;
3) decocting the mixture obtained in the step (3) at about 105 ℃, continuously stirring in the decocting process, and cooling after the mixture is made into uniform paste;
4) slightly cooling the decocted syrup, adding citric acid for seasoning when the syrup is cooled to about 80 ℃, and uniformly stirring;
5) pouring the syrup into a flat-bottom tray, spreading to a thickness of about 15mm, standing, cooling, roughly solidifying, cutting into blocks, drying in a drying oven at 45-50 ℃ until the water content is below 15%, and taking out;
6) packaging with food-grade polyethylene bag after wrapping with glutinous rice paper.
Example 2
A preparation method of a soft sweet with a throat moistening effect is characterized in that the raw materials are mixed according to the following parts by weight:
45 parts of momordica grosvenori, namely,
50 parts of isomalto-oligosaccharide,
70 parts of glucose syrup, namely 70 parts of glucose syrup,
8 parts of carrageenan dry powder, namely 8 parts of carrageenan dry powder,
0.4 part of citric acid, namely,
a proper amount of water;
the processing technology is as follows:
1) selecting raw materials, collecting fruit shell, decocting in water for 30-60min, and filtering;
2) putting the carrageenan dry powder into 25-28 times of water, keeping stirring in the putting process, soaking for 1h until the carrageenan dry powder is completely dissolved and expands into a glittering semi-solid in the water, sequentially adding isomaltooligosaccharide, glucose syrup and fructus momordicae decoction, and uniformly stirring;
3) decocting the mixture obtained in the step (3) at about 105 ℃, continuously stirring in the decocting process, and cooling after the mixture is made into uniform paste;
4) slightly cooling the decocted syrup, adding citric acid for seasoning when the syrup is cooled to about 80 ℃, and uniformly stirring;
5) pouring the syrup into a flat-bottom tray, spreading to a thickness of about 15mm, standing, cooling, roughly solidifying, cutting into blocks, drying in a drying oven at 45-50 ℃ until the water content is below 15%, and taking out;
6) packaging with food-grade polyethylene bag after wrapping with glutinous rice paper.
Example 3
A preparation method of a soft sweet with a throat moistening effect is characterized in that the raw materials are mixed according to the following parts by weight:
48 parts of momordica grosvenori, namely,
60 parts of isomalto-oligosaccharide, namely,
80 parts of glucose syrup, namely 80 parts of glucose syrup,
6 parts of carrageenan dry powder, namely 6 parts of carrageenan dry powder,
0.3 part of citric acid, namely,
a proper amount of water;
the processing technology is as follows:
1) selecting raw materials, collecting fruit shell, decocting in water for 30-60min, and filtering;
2) putting the carrageenan dry powder into 25-28 times of water, keeping stirring in the putting process, soaking for 1h until the carrageenan dry powder is completely dissolved and expands into a glittering semi-solid in the water, sequentially adding isomaltooligosaccharide, glucose syrup and fructus momordicae decoction, and uniformly stirring;
3) decocting the mixture obtained in the step (3) at about 105 ℃, continuously stirring in the decocting process, and cooling after the mixture is made into uniform paste;
4) slightly cooling the decocted syrup, adding citric acid for seasoning when the syrup is cooled to about 80 ℃, and uniformly stirring;
5) pouring the syrup into a flat-bottom tray, spreading to a thickness of about 15mm, standing, cooling, roughly solidifying, cutting into blocks, drying in a drying oven at 45-50 ℃ until the water content is below 15%, and taking out;
6) packaging with food-grade polyethylene bag after wrapping with glutinous rice paper.
Claims (1)
1. A preparation method of a soft sweet with a throat moistening effect is characterized in that the raw materials are mixed according to the following parts by weight:
40-50 parts of momordica grosvenori,
50-80 parts of isomalto-oligosaccharide,
50-80 parts of glucose syrup,
5-10 parts of carrageenan dry powder,
0.2 to 0.5 portion of citric acid,
a proper amount of water;
the processing technology is as follows:
selecting raw materials, collecting fruit shell, decocting in water for 30-60min, and filtering;
putting the carrageenan dry powder into 25-28 times of water, keeping stirring in the putting process, soaking for 1h until the carrageenan dry powder is completely dissolved and expands into a glittering semi-solid in the water, sequentially adding isomaltooligosaccharide, glucose syrup and fructus momordicae decoction, and uniformly stirring;
decocting the mixture obtained in the step (3) at about 105 ℃, continuously stirring in the decocting process, and cooling after the mixture is made into uniform paste;
slightly cooling the decocted syrup, adding citric acid for seasoning when the syrup is cooled to about 80 ℃, and uniformly stirring;
pouring the syrup into a flat-bottom tray, spreading to a thickness of about 15mm, standing, cooling, roughly solidifying, cutting into blocks, drying in a drying oven at 45-50 ℃ until the water content is below 15%, and taking out;
packaging with food-grade polyethylene bag after wrapping with glutinous rice paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811419626.0A CN111213773A (en) | 2018-11-26 | 2018-11-26 | Preparation method of soft sweet with throat moistening effect |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811419626.0A CN111213773A (en) | 2018-11-26 | 2018-11-26 | Preparation method of soft sweet with throat moistening effect |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111213773A true CN111213773A (en) | 2020-06-02 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811419626.0A Pending CN111213773A (en) | 2018-11-26 | 2018-11-26 | Preparation method of soft sweet with throat moistening effect |
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| Country | Link |
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| CN (1) | CN111213773A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057245A (en) * | 2021-05-06 | 2021-07-02 | 湖南华诚生物资源股份有限公司 | Throat clearing and moistening momordica grosvenori candy and preparation method thereof |
-
2018
- 2018-11-26 CN CN201811419626.0A patent/CN111213773A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057245A (en) * | 2021-05-06 | 2021-07-02 | 湖南华诚生物资源股份有限公司 | Throat clearing and moistening momordica grosvenori candy and preparation method thereof |
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