CN112314769A - Preparation method of health-care wine bonbon - Google Patents
Preparation method of health-care wine bonbon Download PDFInfo
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- CN112314769A CN112314769A CN202011553345.1A CN202011553345A CN112314769A CN 112314769 A CN112314769 A CN 112314769A CN 202011553345 A CN202011553345 A CN 202011553345A CN 112314769 A CN112314769 A CN 112314769A
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- wine
- syrup
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- powder mold
- sugar
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Classifications
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- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
- A23G3/54—Composite products, e.g. layered, coated, filled
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/05—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides
- C12G3/055—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides extracted from plants
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- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
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- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a preparation method of a health-care wine-filled candy aiming at the defects in the prior art, the wine-filled candy comprises traditional Chinese medicine medicinal liquor prepared by processing a plurality of medicinal and edible medicinal materials and white koji wine, and the candy is wrapped with sugar coatings, so that the candy is fragrant and sweet in taste and free of irritation, is matched with the traditional Chinese medicine wine for eating, has unique taste, is easy to control the wine amount (the wine amount eaten each time), is not easy to be excessive, is particularly suitable for the old, the weak, women and children who need traditional Chinese medicine health care, and is an innovative food.
Description
Technical Field
The invention belongs to the technical field of traditional Chinese medicine health-care medicinal liquor candy filled with wine, and mainly relates to a preparation method of a health-care medicinal liquor candy filled with wine.
Background
The health-care medicinal liquor sold on the market at present is various in types, generally, the health-care medicinal liquor can be roughly divided into two aspects of health care and treatment from the aspect of functions, common health-care medicinal liquor generally mainly takes health care, most of the common health-care medicinal liquor is white spirit, has large alcohol capacity, high alcohol content and spicy taste, and is not suitable for the old, the weak, women and children to eat.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the preparation method of the health-care wine-filled candy, the wine-filled candy comprises a plurality of traditional Chinese medicine medicated wine prepared by medicinal and edible medicinal materials and white koji wine, and the candy is wrapped by sugar coatings, so that the candy is fragrant and sweet in taste and free of irritation, is matched with the traditional Chinese medicine wine for eating, has unique taste, is easy to control the wine amount (the wine amount eaten each time), is not easy to be excessive, is particularly suitable for the old, the weak, women and children who need traditional Chinese medicine health care, and is an innovative food.
The invention is completed by two main steps of preparing a traditional Chinese medicine health-care medicinal liquor preparation part with health-care efficacy and preparing a liqueur-filled candy part.
The preparation of the traditional Chinese medicine health care medicinal liquor comprises the following steps:
all the medicines are mixed according to the following mixture ratio: soaking or fermenting 5-20 parts of fructus Lycii, 5-20 parts of mume fructus, 5-20 parts of dateplum persimmon, 5-30 parts of fructus Schisandrae chinensis, and 5-20 parts of Mori fructus in 40-60% (v/v) Chinese liquor 4-10 times of the Chinese medicinal materials, and filtering to remove impurities to obtain Chinese medicinal health wine.
The preparation of the traditional Chinese medicine health-care medicinal liquor candy with wine comprises the following steps:
1-10 kg of white sugar, 0.75-1 kg of water, 0.3-0.8 kg of the traditional Chinese medicine health medicinal liquor, 8-10 mL of fruit juice essence and a little pigment.
The method mainly comprises the following steps:
putting white sugar and water into a pot, heating to melt, filtering by a basket sieve, putting into a sugar boiling pot, boiling to 110-120 ℃, and taking out of fire;
secondly, adding the traditional Chinese medicine health-care medicinal liquor agent and essence into the syrup, if color mixing is needed, adding pigment at the same time, then storing the syrup in a long-nozzle kettle, holding the kettle with one hand and holding the kettle nozzle with the other hand, and injecting the syrup into the powder mold concave slot;
thirdly, pouring the syrup to be level with the powder mold, covering a layer of starch on the surface of the syrup by using a basket sieve after pouring, and then sending the syrup to a drying room for drying for 6 to 7 hours;
fourthly, after the wood board is baked, a thin wood board with the size slightly larger than that of the powder mold is used, the powder mold is covered, and the mold is turned over to enable the powder mold to be covered on the wood board;
fifthly, turning over each powder mold one by one, continuously baking for one night, and turning over the molds to ensure that the sugar shells are uniformly crystallized;
sixthly, turning the powder mold back to the front, removing the wood plate, digging out the sugar granules one by one, brushing off the attached starch by a soft brush, and packaging to obtain the finished product.
Fructus Lycii, also known as fructus Lycii and herba Erodii seu Geranii, is the mature seed of Ehrlichia fruticosa of Solanaceae. The medlar has a long history of homology of medicine and food, is a famous and precious Chinese medicinal material with the efficacies of delaying senility and resisting aging, and is also named as 'Laozi'. The fructus Lycii contains various amino acids, and special nutritional components such as betaine, zeaxanthin, and baccatin, and has effects of regulating immunity, resisting aging, and resisting tumor.
Dark plum: the nature and taste of dark plum are sour and astringent, and the meridians enter liver, spleen, lung and large intestine meridians. Its main actions are astringing lung and intestine, promoting fluid production and calming ascaris. The dark plum fruit has good effect on chronic cough and cough due to lung deficiency, especially on the chronic cough.
Black dates: the dateplum persimmon contains glucose, fructose, sucrose, vitamin C, riboflavin, carotene, 13 amino acids, 36 trace elements and the like, can be called as 'natural comprehensive vitamin pills', and has excellent effect on vision care of young girls. Therefore, the black dates are called as a nutrition warehouse and can help women to tonify qi and nourish blood and maintain the efficacy of epithelial cell tissues after being eaten frequently.
1. The black date can improve the immunity of human bodies and can inhibit cancer cells: pharmacological research finds that the red jujube wine can promote the generation of white blood cells, reduce serum cholesterol, improve serum albumin and protect the liver, and the red jujube wine also contains substances which can inhibit cancer cells and even can convert the cancer cells into normal cells;
2. people who eat fresh jujubes frequently suffer from gallstones: this is because the abundant vitamin C in fresh jujube converts the extra cholesterol in the body into bile acid. The cholesterol is low, and the probability of calculus formation is reduced;
3. the black date is rich in calcium and iron, and has important effects on preventing and treating osteoporosis and anemia: middle-aged and elderly people often suffer from osteoporosis in climacteric period, teenagers and women at the peak of growth and development are easy to suffer from anemia, and the Chinese date has very ideal food therapy effect on the teenagers and women, and the effect of the Chinese date is generally incomparable with medicines;
4. the black jujube also has good nourishing effect on people with weakness after illness.
5. Rutin contained in the black jujube is a substance which softens blood vessels so as to reduce blood pressure, and has the effect of preventing and treating hypertension;
6. the black date also has the effects of resisting allergy, removing fishy smell and strange odor, calming heart and tranquilizing mind, improving intelligence and strengthening brain, and stimulating appetite.
Schisandra chinensis: ancient people think that the fruit with all five tastes can play a role in tonifying the five internal organs of the human body. The book of Shen nong Ben Cao Jing (Shen nong's herbal): "Wu Wei Zi is mainly used to tonify qi, tonify deficiency, strengthen yin and nourish essence. Record of the book of ' baby's republic of Puff here ': "it can rejuvenate and prolong life after being taken frequently. "Ming" compendium of materia Medica "records: to tonify consumptive disease, make the body beautiful and improve eyesight. Has effects in astringing, arresting discharge, invigorating qi, promoting salivation, invigorating kidney, and nourishing heart.
And (3) mulberry fruit: the Mori fructus is mature fruit of Morus alba Linne of Moraceae. The mulberry is also called as folk cherry tomato because the mulberry has the characteristics of natural growth and no pollution due to the special growth environment of the mulberry. The nutritional value of the grape wine is 5-6 times that of apples and 4 times that of grapes, and the grape wine has the effects of reducing blood fat and blood pressure, strengthening spleen and nourishing stomach, blacking hair and beautifying the face and the like.
Detailed Description
The invention is further illustrated with reference to specific examples.
Example 1
All the medicines are mixed according to the following mixture ratio: soaking one or more medicinal materials of 15 parts of medlar, 20 parts of dark plum, 20 parts of black date, 15 parts of Chinese magnoliavine fruit and 10 parts of mulberry in 50-degree liquor for 18 days, wherein the adding amount of the liquor is 4 times of that of the traditional Chinese medicinal materials, and filtering impurities to obtain the traditional Chinese medicine health-care medicinal liquor for later use.
The preparation of the traditional Chinese medicine health-care medicinal liquor candy with wine comprises the following steps:
1kg of white sugar, 1kg of water, 0.5kg of the traditional Chinese medicine health medicinal liquor, 8mL of fruit juice essence and a little pigment.
The method mainly comprises the following steps:
putting white sugar and water into a pot, heating to melt, filtering by a basket sieve, putting into a sugar boiling pot, boiling to 110 ℃, and taking out of fire;
secondly, adding the traditional Chinese medicine health-care medicinal liquor agent and essence into the syrup, if color mixing is needed, adding pigment at the same time, then storing the syrup in a long-nozzle kettle, holding the kettle with one hand and holding the kettle nozzle with the other hand, and injecting the syrup into the powder mold concave slot;
thirdly, pouring the syrup to be level with the powder mold, covering a layer of starch on the surface of the syrup by using a basket sieve after pouring, and then sending the syrup to a drying room for drying for 6 hours;
fourthly, after the wood board is baked, a thin wood board with the size slightly larger than that of the powder mold is used, the powder mold is covered, and the mold is turned over to enable the powder mold to be covered on the wood board;
fifthly, turning over each powder mold one by one, continuously baking for one night, and turning over the molds to ensure that the sugar shells are uniformly crystallized;
sixthly, turning the powder mold back to the front, removing the wood plate, digging out the sugar granules one by one, brushing off the attached starch by a soft brush, and packaging to obtain the finished product.
Example 2
All the medicines are mixed according to the following mixture ratio: soaking or fermenting one or more medicinal materials of 15 parts of medlar, 15 parts of dark plum, 10 parts of black date, 25 parts of Chinese magnoliavine fruit and 15 parts of mulberry in 40-60-degree white spirit, wherein the adding amount of the white spirit is 6 times of that of the traditional Chinese medicinal materials, and filtering to remove impurities to obtain the traditional Chinese medicinal health medicinal liquor for later use.
The preparation of the traditional Chinese medicine health-care medicinal liquor candy with wine comprises the following steps:
1kg of white sugar, 0.75kg of water, 0.6kg of the traditional Chinese medicine health medicinal liquor, 10mL of fruit juice essence and a little pigment.
The method mainly comprises the following steps:
putting white sugar and water into a pot, heating to melt, filtering by a basket sieve, putting into a sugar boiling pot, boiling to 110 ℃, and taking out of fire;
secondly, adding the traditional Chinese medicine health-care medicinal liquor agent and essence into the syrup, if color mixing is needed, adding pigment at the same time, then storing the syrup in a long-nozzle kettle, holding the kettle with one hand and holding the kettle nozzle with the other hand, and injecting the syrup into the powder mold concave slot;
thirdly, pouring the syrup to be level with the powder mold, covering a layer of starch on the surface of the syrup by using a basket sieve after pouring, and then sending the syrup to a drying room for drying for 6 to 7 hours;
fourthly, after the wood board is baked, a thin wood board with the size slightly larger than that of the powder mold is used, the powder mold is covered, and the mold is turned over to enable the powder mold to be covered on the wood board;
fifthly, turning over each powder mold one by one, continuously baking for one night, and turning over the molds to ensure that the sugar shells are uniformly crystallized;
sixthly, turning the powder mold back to the front, removing the wood plate, digging out the sugar granules one by one, brushing off the attached starch by a soft brush, and packaging to obtain the finished product.
The wine core candy belongs to a product of sand shell candy, and is formed by injection molding syrup and forming a layer of sand crystal shell around a powder mold, so that the shape of the wine core candy depends on the shape of powder, and is usually round-head-shaped, and the round-head-shaped candy is convenient to lay in the operations of powder preparation, injection molding and the like. Then high concentration Chinese medicinal health wine is filled in the wine. The small size of the wine core sugar particles is suitable for facilitating the whole grain to be eaten, otherwise, the sugar particles are too large, and wine liquid flows out when the sugar particles are bitten, so that clothes are stained. The multipurpose paper box for packaging the wine and the sugar is filled with paper scraps, so that the sugar grains can be prevented from colliding with each other and breaking.
The traditional Chinese medicine health-care medicinal liquor wine-filled candy has the advantages of nourishing yin and clearing heat, tonifying five internal organs, activating blood and stimulating the menstrual flow, tonifying spleen and promoting diuresis, prolonging life and enhancing immunity after being eaten for a long time, is simple and convenient to prepare, wide in medicine taking, low in medicine price, suitable for men and women, and free of toxic and side effects.
Claims (2)
1. The preparation method of the health-care wine bonbon is characterized by comprising the following steps: soaking or fermenting 5-20 parts of fructus Lycii, 5-20 parts of mume fructus, 5-20 parts of dateplum persimmon, 5-30 parts of fructus Schisandrae chinensis, and 5-20 parts of Mori fructus in 40-60% (v/v) Chinese liquor 4-10 times of the Chinese medicinal materials, and filtering to remove impurities to obtain Chinese medicinal health wine;
then preparing 1-10 kg of white sugar, 0.75-1 kg of water, 0.3-0.8 kg of the traditional Chinese medicine health medicinal liquor, 8-10 mL of fruit juice essence and a little pigment:
putting white sugar and water into a pot, heating to melt, filtering by a basket sieve, putting into a sugar boiling pot, boiling to 110-120 ℃, and taking out of fire;
secondly, adding the traditional Chinese medicine health-care medicinal liquor agent and essence into the syrup, if color mixing is needed, adding pigment at the same time, then storing the syrup in a long-nozzle kettle, holding the kettle with one hand and holding the kettle nozzle with the other hand, and injecting the syrup into the powder mold concave slot;
thirdly, pouring the syrup to be level with the powder mold, covering a layer of starch on the surface of the syrup by using a basket sieve after pouring, and then sending the syrup to a drying room for drying for 6 to 7 hours;
fourthly, after the wood board is baked, a thin wood board with the size slightly larger than that of the powder mold is used, the powder mold is covered, and the mold is turned over to enable the powder mold to be covered on the wood board;
fifthly, turning over each powder mold one by one, continuously baking for one night, and turning over the molds to ensure that the sugar shells are uniformly crystallized;
sixthly, turning the powder mold back to the front, removing the wood plate, digging out the sugar granules one by one, brushing off the attached starch by a soft brush, and packaging to obtain the finished product.
2. The method according to claim 1, wherein the soaking or fermentation time of the white spirit is 7-21 days, and the fermentation mode is lactic acid fermentation or anaerobic fermentation, but not limited to the above fermentation mode.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669625A (en) * | 2008-09-12 | 2010-03-17 | 石汝军 | Liqueur-filled candy with dormitive Chinese medicinal health wine |
| CN104140917A (en) * | 2014-07-25 | 2014-11-12 | 宁国市瑞龙生态农林开发有限公司 | Mulberry health-care liquor and preparing method of mulberry health-care liquor |
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- 2020-12-24 CN CN202011553345.1A patent/CN112314769A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101669625A (en) * | 2008-09-12 | 2010-03-17 | 石汝军 | Liqueur-filled candy with dormitive Chinese medicinal health wine |
| CN104140917A (en) * | 2014-07-25 | 2014-11-12 | 宁国市瑞龙生态农林开发有限公司 | Mulberry health-care liquor and preparing method of mulberry health-care liquor |
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Application publication date: 20210205 |