CN1117799A - Fresh fruit filled transparent (soft) sweets - Google Patents
Fresh fruit filled transparent (soft) sweets Download PDFInfo
- Publication number
- CN1117799A CN1117799A CN 93121388 CN93121388A CN1117799A CN 1117799 A CN1117799 A CN 1117799A CN 93121388 CN93121388 CN 93121388 CN 93121388 A CN93121388 A CN 93121388A CN 1117799 A CN1117799 A CN 1117799A
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- fresh fruit
- sugar
- soft
- agar
- fresh
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- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of fresh fruit filled crystal (soft) sweets. Said sweet is sparkling and transparent, and a whole fresh fruit, for example a red wolfberry fruit like a ruby, is inlaid in the centre of each piece of the soft sweets, so that it is not only beautiful, but also nutritious. Said sweet is made of glucose syrup, honey, cane sugar and agar, so that it is low-sugar, without essence, pigment and preservative, and retains the pure natural high-nutrient flavour.
Description
The present invention relates to a kind of fresh fruit filled crystal (soft) sugar, is a kind of brand-new sweets with centre.
In existing candy, sweets with centre is popular, and wherein the sandwich material of filled hard candy adds pigment furnishing paste with spices, essence or injects in the sugared plastochondria by machinery with jam and makes.This technology only is applicable to the hard candy.But do not have to protect well the due nutrition of fresh fruit with the fruity sandwich material that these methods are injected, also be prone to fake products sometimes.And the comfit of soft sweets actual be the color tasty interlayer soft sweets that adopt spices, essence to produce, also do not have a kind of sandwich (soft) sugar that keeps fresh fruit color, body fully so far.
The objective of the invention is to develop a kind of health food candy of maintenance fresh fruit natural nutrient component of pure natural.
The solution of the present invention is: natural fresh fruit is bumped into sugared intragranular, makes block fresh fruit filled (soft) sugar, and make sugar grain piece sparkling and crystal-clear transparent, natural fresh fruit can be found out from sugar is external.Interior the reaching in the fresh fruit of sugar body do not add any anticorrisive agent, essence, pigment, makes it keep the pure natural local flavor.Fresh fruit in it can be the red matrimony vine with very high medical value and nutritive value that is positioned at first of five treasured of Ningxia, also can be bright red cherry, bright currant and other berry.Sugar grain of the present invention is mainly formulated by glucose syrup, sucrose, honey and agar-agar etc., in the good liquid glucose of putting into of fresh fruit after cooling cut type smoke and form.
The present invention realizes by following method:
(1) prescription of sugar grain:
Agar-agar 2.5% glucose syrup 50-65%
Sucrose 20-40% honey 5-10%
Complete fresh fruit in every sugar.Above-mentioned fresh fruit can refrigerated storage in-10 ℃ temperature, soaks elimination liquid glucose after 12 hours during use in 40% liquid glucose.Also can directly add without any processing.
(2) technical process:
Picking of raw material, purification → change sugar is changed the sugar back and is added honey → go into condensate pans → adding fresh fruit (sandwich) → cut type → smoke → pack → finished product.
Made fresh fruit crystal (soft) sugar of the present invention meets Chinese traditional traditional Chinese medical science " dietotherapy and integration of drinking and medicinal herbs " theory.When we eat sugar, take in nutritious medicinal food simultaneously.Making at high proportion of honey, glucose syrup itself has very high nutritive value, especially fresh fruit, and lycium barbarum wherein contains the indispensable amino acid of multiple human body and other medicinal ingredient, and delicious flavour.Its profile attractive in appearance also shows unique characteristics.Appearance is glittering and translucent, and complete fresh fructus lycii like ruby of interior edge makes us pleasing.Have characteristics such as low sugar, pure natural, beautiful appearance.Be a kind of new candy series of products that pure natural and modern diet key element are organically combined.
Below in conjunction with embodiment the present invention is illustrated:
Embodiment 1 (medlar fresh fruit filled transparent soft sweets):
Component:
Agar-agar 2.5% glucose syrup 62.5%
Matrimony vine nectar 5% sucrose 30%
Complete fresh fructus lycii in every sugar.
Technical process:
(agar-agar rinsing 2-3 times in water that raw material (sucrose, glucose syrup, agar-agar) is selected, purify, choose the impurity elimination thing) → change sugar adds gauge water, temperature rises to 100 ℃, all melt with agar-agar and to be as the criterion, change sugar and finish the back and add matrimony vine nectar → stir → go into condensate pans → adding medlar fresh fruit (sandwich), treat that it cools off → cut type → smoke (smoking 24-48 hours) → packing → finished product naturally under 50 ℃ of-65 ℃ of temperature.
Embodiment 2 (grape fresh fruit table jelly squares):
Component:
Agar-agar 2.5% glucose syrup 50%
Sucrose 37.5% honey 10%
Fresh grape in every sugar.
Technical process and embodiment 1 are together.
Embodiment 3 (fresh fruit cherry table jelly squares):
Component:
Agar-agar 2.5% glucose syrup 60%
Sucrose 32.5% honey 5%
Complete bright cherry in every sugar.
Other is with embodiment 1.
Embodiment 4:
Component:
Agar-agar 2.5% glucose syrup 62.5%
Sucrose 30% honey 5%
Complete nut in every sugar.
Claims (3)
1, fresh fruit filled crystal (soft) sugar, stud with a complete natural fresh fruit in the transparent sugared plastochondria that it is characterized in that forming by glucose syrup, nectar, sucrose, agar-agar, above-mentioned fresh fruit can be chosen any one kind of them in fresh fructus lycii, fresh grape, bright cherry or other fresh fruit, also can be a nut.
2, fresh fruit filled crystal according to claim 1 (soft) sugar is characterized in that the component of above-mentioned fresh fruit filled crystal (soft) sugar is as follows:
Agar-agar 2.5% glucose syrup 50-65%
Sucrose 20-40% honey 5-10%
Stud with a complete fresh fruit in every sugar.
Its technological process is:
Picking of raw material purification → change sugar, change the sugar back and add honey → go into condensate pans → adding fresh fruit (sandwich) → cut type → smoke → pack → finished product.
3, fresh fruit filled crystal according to claim 1 and 2 (soft) sugar is characterized in that above-mentioned fresh fruit is a medlar fresh fruit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121388A CN1045367C (en) | 1993-12-31 | 1993-12-31 | Fresh fruit filled transparent (soft) sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93121388A CN1045367C (en) | 1993-12-31 | 1993-12-31 | Fresh fruit filled transparent (soft) sweets |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1117799A true CN1117799A (en) | 1996-03-06 |
| CN1045367C CN1045367C (en) | 1999-10-06 |
Family
ID=4993692
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93121388A Expired - Fee Related CN1045367C (en) | 1993-12-31 | 1993-12-31 | Fresh fruit filled transparent (soft) sweets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045367C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073367C (en) * | 1998-03-20 | 2001-10-24 | 沈根林 | Crystal candied fruit and producing method therefor |
| CN100382716C (en) * | 2005-08-12 | 2008-04-23 | 华南理工大学 | Process for preparing center sweets |
| CN102406030A (en) * | 2011-12-05 | 2012-04-11 | 芜湖蜂联有限公司 | Honey soft sweet and preparation method thereof |
| CN102907548A (en) * | 2012-11-05 | 2013-02-06 | 黎秋萍 | Candy including components capable of dispelling alcohol effect and protecting brain and liver |
| CN103535572A (en) * | 2013-10-31 | 2014-01-29 | 浙江农林大学天目学院 | Mixed fruit cake capable of effectively reducing fat and losing weight and preparation method of mixed fruit cake |
| CN104664014A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Processing method for wolfberry candies |
| CN104855663A (en) * | 2015-06-02 | 2015-08-26 | 湘潭大学 | Lotus nut fudge and preparation method thereof |
| CN105104681A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Milk candy containing noodle |
| CN105230914A (en) * | 2015-08-27 | 2016-01-13 | 颍上县好圆食品有限公司 | Soft fruit candy containing noodles |
| CN107432361A (en) * | 2016-05-29 | 2017-12-05 | 深圳市味奇生物科技有限公司 | Sandwich transparent candy and preparation method thereof |
| CN109007197A (en) * | 2018-06-28 | 2018-12-18 | 殷书学 | A kind of honey bonbon sweets with filling fruit production method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5947587B2 (en) * | 1978-04-01 | 1984-11-20 | 森永製菓株式会社 | Method for manufacturing plate-shaped sweets |
| US4888187A (en) * | 1988-07-06 | 1989-12-19 | Nabisco Brands, Inc. | Fruit-containing confectionery bar |
-
1993
- 1993-12-31 CN CN93121388A patent/CN1045367C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1073367C (en) * | 1998-03-20 | 2001-10-24 | 沈根林 | Crystal candied fruit and producing method therefor |
| CN100382716C (en) * | 2005-08-12 | 2008-04-23 | 华南理工大学 | Process for preparing center sweets |
| CN102406030A (en) * | 2011-12-05 | 2012-04-11 | 芜湖蜂联有限公司 | Honey soft sweet and preparation method thereof |
| CN102907548A (en) * | 2012-11-05 | 2013-02-06 | 黎秋萍 | Candy including components capable of dispelling alcohol effect and protecting brain and liver |
| CN103535572A (en) * | 2013-10-31 | 2014-01-29 | 浙江农林大学天目学院 | Mixed fruit cake capable of effectively reducing fat and losing weight and preparation method of mixed fruit cake |
| CN104664014A (en) * | 2015-03-18 | 2015-06-03 | 甘肃指南针生物工程中心（特殊普通合伙企业） | Processing method for wolfberry candies |
| CN104855663A (en) * | 2015-06-02 | 2015-08-26 | 湘潭大学 | Lotus nut fudge and preparation method thereof |
| CN105104681A (en) * | 2015-08-27 | 2015-12-02 | 颍上县好圆食品有限公司 | Milk candy containing noodle |
| CN105230914A (en) * | 2015-08-27 | 2016-01-13 | 颍上县好圆食品有限公司 | Soft fruit candy containing noodles |
| CN107432361A (en) * | 2016-05-29 | 2017-12-05 | 深圳市味奇生物科技有限公司 | Sandwich transparent candy and preparation method thereof |
| CN109007197A (en) * | 2018-06-28 | 2018-12-18 | 殷书学 | A kind of honey bonbon sweets with filling fruit production method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1045367C (en) | 1999-10-06 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |