CN113040255A - Poria cocos soft sweet and making method thereof - Google Patents
Poria cocos soft sweet and making method thereof Download PDFInfo
- Publication number
- CN113040255A CN113040255A CN202110297701.6A CN202110297701A CN113040255A CN 113040255 A CN113040255 A CN 113040255A CN 202110297701 A CN202110297701 A CN 202110297701A CN 113040255 A CN113040255 A CN 113040255A
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- poria cocos
- water
- orange peel
- poria
- dried orange
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- 235000008599 Poria cocos Nutrition 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims description 5
- 241001619444 Wolfiporia cocos Species 0.000 title 1
- 244000197580 Poria cocos Species 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 108010010803 Gelatin Proteins 0.000 claims abstract description 18
- 239000008273 gelatin Substances 0.000 claims abstract description 18
- 229920000159 gelatin Polymers 0.000 claims abstract description 18
- 235000019322 gelatine Nutrition 0.000 claims abstract description 18
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 18
- 235000010987 pectin Nutrition 0.000 claims abstract description 15
- 229920001277 pectin Polymers 0.000 claims abstract description 15
- 239000001814 pectin Substances 0.000 claims abstract description 15
- 241001092040 Crataegus Species 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 14
- 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 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000006228 supernatant Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000002791 soaking Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 4
- 238000002844 melting Methods 0.000 claims abstract description 4
- 230000008018 melting Effects 0.000 claims abstract description 4
- 238000005303 weighing Methods 0.000 claims abstract description 4
- 239000003292 glue Substances 0.000 claims abstract description 3
- 235000015110 jellies Nutrition 0.000 claims description 7
- 239000008274 jelly Substances 0.000 claims description 7
- 235000001188 Peltandra virginica Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract description 8
- 238000002360 preparation method Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- 230000004048 modification Effects 0.000 description 5
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010033557 Palpitations Diseases 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010049077 Hernia pain Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010030302 Oliguria Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 235000006286 nutrient intake Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- 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
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
The invention belongs to the field of food manufacturing, and particularly relates to a poria cocos soft sweet and a manufacturing method thereof, wherein the poria cocos soft sweet is prepared from the following raw materials in percentage by mass: 8-12% of poria cocos, 4-6% of dried orange peel, 2-4% of hawthorn powder, 18-22% of gelatin, 0.4-0.8% of pectin, 25-35% of white sugar and the balance of water; the preparation method comprises the following steps: s1: weighing the raw materials; s2: crushing Poria, grinding fructus crataegi into powder, soaking Poria and pericarpium Citri Tangerinae in water, decocting, and filtering to obtain first extractive solution; s3: decocting the dregs in water and filtering to obtain a second extracting solution; s4: mixing the two extractive solutions, centrifuging, and concentrating the supernatant to 20% of the total weight of the soft sweets; s5: adding edible gum into the supernatant, soaking, and melting to obtain gum solution; s6: adding fructus crataegi powder and white sugar into the glue solution, stirring, pouring into a mold, cooling and solidifying to obtain Poria soft candy. The soft sweets are prepared from natural food materials such as poria cocos, hawthorn and dried orange peel, and are more beneficial to the health of children compared with common soft sweets.
Description
Technical Field
The invention belongs to the field of food manufacturing, and particularly relates to a poria cocos soft sweet and a manufacturing method thereof.
Background
The soft sweets are generally sour and sweet in taste and are one of favorite snacks for children. However, the current commercial soft sweets are added with a large amount of food additives such as pigments, sweeteners and the like, and are not good for the health of children after being eaten for a long time; on the other hand, children eating more soft sweets can cause indigestion, have bad appetite when eating, influence nutrient intake and further influence body development. Under such circumstances, there is a need for a fondant having a more natural and healthy composition, while maintaining the flavor and taste of the fondant and being more acceptable to children.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a poria cocos jelly and a preparation method thereof.
The invention provides a poria cocos jelly candy which is prepared from the following raw materials in parts by mass:
8-12% of poria cocos, 4-6% of dried orange peel, 2-4% of hawthorn, 18-22% of gelatin, 0.4-0.8% of pectin, 25-35% of white sugar and the balance of water.
Preferably, the mass ratio of the poria cocos to the dried orange peel is 2: 1.
The invention also provides a preparation method of the poria cocos soft sweet, which comprises the following steps:
s1: weighing the following components in percentage by mass:
8-12% of poria cocos, 4-6% of dried orange peel, 2-4% of hawthorn, 18-22% of gelatin, 0.4-0.8% of pectin, 25-35% of white sugar and the balance of water;
s2: crushing Poria, grinding fructus crataegi into powder and sieving to obtain fructus crataegi powder, mixing Poria and pericarpium Citri Tangerinae, placing into a water permeable bag, soaking in water for 25-35min, decocting for 25-35min, and filtering to remove residue to obtain a first extractive solution;
s3: decocting the residue with water for 25-35min, and filtering to obtain a second extractive solution;
s4: mixing the first extractive solution and the second extractive solution, centrifuging for 14-16min, collecting supernatant, and concentrating under reduced pressure to 20% of the total weight of the soft sweets;
s5: mixing gelatin and pectin, adding into the supernatant, soaking for 25-35min, and melting gelatin and pectin in the supernatant in 65-75 deg.C water bath to obtain gelatin solution;
s6: adding fructus crataegi powder and white sugar into the glue solution, stirring, pouring into a mold, cooling, and solidifying to obtain Poria soft candy.
Preferably, the mass of the water added in the S2 is 8-10 times of the total mass of the tuckahoe and the dried orange peel.
Preferably, the mass of water added in S3 is 7-8 times of the mass of dregs.
Compared with the prior art, the invention has the following beneficial effects:
(1) the poria cocos soft sweets provided by the invention adopt poria cocos, dried orange peel and hawthorn as main raw materials, and in traditional Chinese medicine, the poria cocos is mainly used for treating edema, oliguria, palpitation due to phlegm and fluid retention, spleen deficiency, poor appetite, loose stool, diarrhea, uneasiness, palpitation due to fright and insomnia; pericarpium Citri Tangerinae is mainly used for treating abdominal distention, anorexia, vomiting and diarrhea, cough and excessive phlegm; the fructus crataegi can be used for treating dyspepsia, gastralgia, abdominal pain due to dysentery, blood stasis, amenorrhea, puerperal stagnation, pain in heart and abdomen, hernia pain, and hyperlipidemia. The soft sweets made of the materials meet the requirements of children on the soft sweets snacks, can promote digestion of the children and improve appetite so as to promote nutrition absorption of the children, and are more beneficial to body health of the children compared with common soft sweets.
(2) The poria cocos soft sweets provided by the invention are not added with any chemically synthesized food additives such as pigments, flavoring agents and the like, and are safer and healthier for children.
(3) The preparation method of the poria cocos soft sweets is simple in steps, low in cost and easy to obtain required equipment and raw materials, and suitable for large-scale commercial production.
Detailed Description
The present invention is described in detail below with reference to specific examples, but the present invention should not be construed as being limited thereto. The technical means used in the following examples are conventional means well known to those skilled in the art, and materials, reagents and the like used in the following examples can be commercially available unless otherwise specified.
Example 1
The embodiment provides a poria cocos jelly candy which is prepared from the following raw materials in parts by mass:
10% of poria cocos, 5% of dried orange peel, 3% of hawthorn, 20% of gelatin, 0.6% of pectin, 30% of white sugar and the balance of water.
The preparation method of the poria cocos soft sweet comprises the following steps:
s1: weighing the following raw materials in percentage by mass:
10% of poria cocos, 5% of dried orange peel, 3% of hawthorn, 20% of gelatin, 0.6% of pectin, 30% of white sugar and the balance of water;
s2: crushing Poria, grinding fructus crataegi into powder and sieving to obtain fructus crataegi powder, mixing Poria and pericarpium Citri Tangerinae, placing into gauze bag, placing gauze bag into container, adding 10 times of water, standing for 30min, decocting for 30min, taking out gauze bag, and filtering to remove residue to obtain first extractive solution;
s3: placing the dregs into another container, adding water 8 times the weight of the dregs, decocting and extracting for 30min, and filtering to obtain a second extracting solution;
s4: mixing the first extractive solution and the second extractive solution, centrifuging for 15min, collecting supernatant, and concentrating under reduced pressure to 20% of the total weight of the soft sweets;
s5: mixing gelatin and pectin, adding into the supernatant, soaking for 30min, and melting gelatin and pectin in the supernatant in 70 deg.C water bath to obtain gelatin solution;
s6: adding fructus crataegi powder and white sugar into the gum solution, stirring to obtain mixture, stirring, pouring into a mold, cooling, and solidifying to obtain the soft sweets.
Example 2
The raw materials and the preparation method used in the present example are the same as those in example 1, except that:
the mass ratio of the tuckahoe is 8 percent, and the mass ratio of the dried orange peel is 4 percent;
the mass ratio of the hawthorn is 2 percent;
the mass ratio of the gelatin is 18 percent;
the mass proportion of the pectin is 0.4 percent;
the mass ratio of the white sugar is 25 percent;
standing for 25min in S2;
decocting S2 and S3 for 25 min;
the soaking time in S5 is 25 min.
Example 3
The raw materials and the preparation method used in the present example are the same as those in example 1, except that:
the mass ratio of the tuckahoe is 12 percent;
the mass ratio of the hawthorn is 4 percent;
the mass ratio of the gelatin is 22%;
the mass proportion of the pectin is 0.8 percent;
the mass proportion of the white sugar is 35 percent;
standing for 35min in S2;
decocting and extracting in S2 and S3 for 35 min;
the soaking time in S5 is 35 min.
Example 1 was now selected as a preferred example and tested to illustrate the effect of the invention.
Sensory evaluation was performed on 10 children, using the fudge having the poria cocos prepared in example 1 as an experimental group and the general fudge randomly purchased in the market as a control group, according to the following evaluation criteria shown in table 1:
TABLE 1 sensory evaluation criteria
| Index (I) | Scoring criteria | Score value |
| Appearance of the product | Good transparency and no impurity | 10 |
| Sweetness level | Moderate sweetness | 10 |
| Acidity of the solution | Moderate acidity | 10 |
| Flavor (I) and flavor (II) | Has special flavor of soft candy and no foreign flavor | 10 |
| Hardness of hardness | Moderate hardness and easy chewing | 10 |
| Elasticity | Good elasticity but not softness | 10 |
| Viscosity of | Non-sticking tooth | 10 |
The evaluation results are shown in table 2 below:
TABLE 2 sensory evaluation results
It should be noted that when the following claims refer to numerical ranges, it should be understood that both ends of each numerical range and any numerical value between the two ends can be selected, and the preferred embodiments of the present invention are described for the purpose of avoiding redundancy.
While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (5)
1. The poria cocos jelly drops are characterized by being prepared from the following raw materials in percentage by mass:
8-12% of poria cocos, 4-6% of dried orange peel, 2-4% of hawthorn, 18-22% of gelatin, 0.4-0.8% of pectin, 25-35% of white sugar and the balance of water.
2. The poria cocos jelly candy as claimed in claim 1, wherein the mass ratio of poria cocos to dried orange peel is 2: 1.
3. The method for preparing tuckahoe jelly as claimed in claim 2, comprising the steps of:
s1: weighing the following raw materials in percentage by mass:
8-12% of poria cocos, 4-6% of dried orange peel, 2-4% of hawthorn, 18-22% of gelatin, 0.4-0.8% of pectin, 25-35% of white sugar and the balance of water;
s2: crushing the poria cocos, grinding the hawthorn fruits into powder and sieving the powder to obtain hawthorn powder, mixing the crushed poria cocos and the dried orange peel, putting the mixture into a water permeable bag, putting the water permeable bag into a container, adding water, soaking for 25-35min, decocting and extracting for 25-35min, taking out the water permeable bag, and filtering dregs to obtain a first extracting solution;
s3: decocting the residues in water for 25-35min, and filtering to obtain a second extractive solution;
s4: mixing the first extracting solution and the second extracting solution, centrifuging for 14-16min, taking supernatant after centrifuging, and concentrating the supernatant under reduced pressure to 20% of the total weight of the poria cocos soft sweets before mold pouring;
s5: mixing the gelatin and the pectin, adding the mixture into the supernatant, soaking for 25-35min, and melting the gelatin and the pectin in the supernatant in a water bath at 65-75 ℃ to obtain a gelatin solution after the soaking is finished;
s6: and adding the hawthorn powder and the white sugar into the glue solution, stirring simultaneously, pouring into a mould after uniformly stirring, cooling and solidifying to obtain the poria cocos soft sweets.
4. The method for preparing Poria cocos jelly drops as claimed in claim 3, wherein the mass of water added in S2 is 8-10 times of the total mass of Poria cocos and dried orange peel.
5. The method of claim 2, wherein the amount of water added in S3 is 7-8 times the amount of dregs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110297701.6A CN113040255A (en) | 2021-03-19 | 2021-03-19 | Poria cocos soft sweet and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110297701.6A CN113040255A (en) | 2021-03-19 | 2021-03-19 | Poria cocos soft sweet and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113040255A true CN113040255A (en) | 2021-06-29 |
Family
ID=76513867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110297701.6A Pending CN113040255A (en) | 2021-03-19 | 2021-03-19 | Poria cocos soft sweet and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN113040255A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114158640A (en) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | Composition for making soft sweets and soft sweets made of composition |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006025741A (en) * | 2004-07-20 | 2006-02-02 | Unitec Foods Co Ltd | Gelling agent for soft candy and method for producing soft candy using the same |
| CN107156419A (en) * | 2017-07-13 | 2017-09-15 | 衡阳周福记食品有限公司 | A kind of hawthorn soft sweets and preparation method thereof |
| CN110651876A (en) * | 2019-11-05 | 2020-01-07 | 福建好来屋食品工业有限公司 | Throat-moistening soft sweet and preparation method thereof |
| CN111202156A (en) * | 2018-11-22 | 2020-05-29 | 南京泽朗医药科技有限公司 | Dried orange peel soft sweet and preparation method thereof |
| CN111543536A (en) * | 2020-06-29 | 2020-08-18 | 成都中医药大学 | Rose and hawthorn soft sweets and preparation method thereof |
-
2021
- 2021-03-19 CN CN202110297701.6A patent/CN113040255A/en active Pending
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114158640A (en) * | 2021-12-15 | 2022-03-11 | 重庆第二师范学院 | Composition for making soft sweets and soft sweets made of composition |
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