CN113080298A - Candy slice with rose ingredients and preparation process thereof - Google Patents
Candy slice with rose ingredients and preparation process thereof Download PDFInfo
- Publication number
- CN113080298A CN113080298A CN202110521723.6A CN202110521723A CN113080298A CN 113080298 A CN113080298 A CN 113080298A CN 202110521723 A CN202110521723 A CN 202110521723A CN 113080298 A CN113080298 A CN 113080298A
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- parts
- rose
- starch
- vegetable oil
- candy
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 45
- 241000220317 Rosa Species 0.000 title claims abstract description 17
- 239000004615 ingredient Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 32
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- 240000000249 Morus alba Species 0.000 claims abstract description 25
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 25
- 244000181025 Rosa gallica Species 0.000 claims abstract description 25
- 235000000533 Rosa gallica Nutrition 0.000 claims abstract description 25
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 24
- 239000008158 vegetable oil Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 17
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 17
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 17
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000010699 lard oil Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims description 16
- 235000020357 syrup Nutrition 0.000 claims description 16
- 238000007670 refining Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000002844 melting Methods 0.000 claims description 5
- 230000008018 melting Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940100445 wheat starch Drugs 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 208000005171 Dysmenorrhea Diseases 0.000 abstract 1
- 206010013935 Dysmenorrhoea Diseases 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 238000001816 cooling Methods 0.000 description 3
- 239000011268 mixed slurry Substances 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000019640 taste Nutrition 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
Abstract
The invention provides a candy tablet with rose ingredients and a preparation process thereof, wherein the raw materials comprise the following raw materials in parts by mass: 4-6 parts of red rose, 3-5 parts of mulberry, 20-25 parts of white granulated sugar, 4-5 parts of starch, 2-4 parts of liquid glucose, 1-2 parts of salt, 3-4 parts of vegetable oil, 1-2 parts of lard oil and 1-2 parts of maltodextrin. The preparation steps are as follows: 1) firstly, pouring dry red rose powder and mulberry powder into a container, and adding water to regain moisture; 2) putting the white granulated sugar into a pot, and pouring 4-5 parts of boiled water for decocting; 3) heating vegetable oil in a pot until the vegetable oil bubbles out; 4) adding 60-75% of starch into water to mix into slurry; 5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4); 6) dissolving maltodextrin; 7) kneading into dough, tabletting, and drying. The invention has the advantages that: has unique fragrance, and also has effects of relieving dysmenorrhea, warming stomach, invigorating spleen, dispersing stagnated liver qi, relieving qi stagnation, stimulating appetite, loosening bowel to relieve constipation, invigorating lung, and relieving cough.
Description
Technical Field
The invention relates to the field of candy preparation, in particular to a candy tablet with rose ingredients and a preparation process thereof.
Background
The candies can be classified into hard candies, hard center-filled candies, cream candies, gel candies, polished candies, gum-based candies, aerated candies, tablet candies, and the like. Wherein the hard candy is a kind of hard and crisp candy taking white granulated sugar and starch syrup as main materials; the hard filled candy is a hard candy containing stuffing in the candy; the cream candy is a candy with soft texture, the polished candy is a candy with bright and firm surface, the gum base candy is a chewable or blowable candy made of white granulated sugar (or sweetening agent) and gum base substances, the aerated candy is a candy with fine and uniform bubbles in the candy body, the pressed candy is a candy which is granulated, bonded and pressed, and the existing candy has various tastes but has little flower fragrance.
Disclosure of Invention
The invention aims to solve the problems in the background art, and provides a candy tablet with rose ingredients and a preparation process thereof, wherein the candy tablet has rose fragrance and unique fragrance of lard oil.
In order to solve the technical problems, the technical scheme provided by the invention is as follows:
the candy slice with the rose ingredients comprises the following raw materials in parts by mass: 4-6 parts of red rose, 3-5 parts of mulberry, 20-25 parts of white granulated sugar, 4-5 parts of starch, 2-4 parts of liquid glucose, 1-2 parts of salt, 3-4 parts of vegetable oil, 1-2 parts of lard oil and 1-2 parts of maltodextrin.
As an improvement, the red rose is dry red rose powder with double petals, and the mulberry is mulberry powder.
A preparation method of candy slices with rose ingredients comprises the following steps:
1) firstly, pouring dry red rose powder and mulberry powder into a container, adding water to make the mixture damp, and dissolving salt in a small amount of clear water for later use;
2) putting white granulated sugar into a pot, pouring 4-5 parts of boiled water for decocting, decocting the syrup to a boiling point, opening a pot cover, and continuously stirring in the same direction until the syrup is stirred into a slurry state;
3) heating vegetable oil in a pot, refining lard in the pot when the vegetable oil bubbles out, refining and melting the whole lard, decocting for 1-2 minutes, and taking out for later use;
4) adding 60-75% of starch into water to mix into slurry, adding the slurry into syrup, heating to 120-;
5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4);
6) dissolving maltodextrin, adding the dissolved maltodextrin into the slurry obtained in the step 5), uniformly mixing, frying the rest starch, and adding the fried starch into the slurry;
7) kneading into dough, tabletting, and drying.
As an improvement, the starch is wheat starch.
The invention has the beneficial effects that:
the prepared candy tablet has unique fragrance, has the effects of relieving dysmenorrheal, warming stomach and strengthening spleen, soothing liver and relieving depression, and can also promote appetite, relax bowel and relieve constipation, tonify lung and relieve cough.
Detailed Description
The invention is illustrated below by means of specific examples, without being restricted thereto.
Example one
The candy slice with the rose ingredients comprises the following raw materials in parts by mass: 4 parts of red rose, 3 parts of mulberry, 20 parts of white granulated sugar, 4 parts of starch, 2 parts of liquid glucose, 1 part of salt, 3 parts of vegetable oil, 1 part of lard and 1 part of maltodextrin.
The red rose is dry red rose powder with double petals, and the mulberry is mulberry powder.
A preparation method of candy slices with rose ingredients comprises the following steps:
1) firstly, pouring dry red rose powder and mulberry powder into a container, adding water to make the mixture damp, and dissolving salt in a small amount of clear water for later use;
2) putting white granulated sugar into a pot, pouring 4 parts of boiled water for decocting, boiling the syrup to the boiling point, opening a pot cover, and continuously stirring in the same direction until the syrup is stirred into a slurry state;
3) heating vegetable oil in a pot, refining lard in the pot when the vegetable oil bubbles out, refining and melting the whole lard, decocting for 1 minute, and taking out for later use;
4) adding 60-75% of starch into water, mixing into slurry, adding into syrup, heating to 120 ℃, decocting again, cooling to 80 ℃ after decocting, adding the dry red rose powder and the mulberry powder in the step 1) into the mixed slurry, and stirring uniformly;
5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4);
6) dissolving maltodextrin, adding the dissolved maltodextrin into the slurry obtained in the step 5), uniformly mixing, frying the rest starch, and adding the fried starch into the slurry;
7) kneading into dough, tabletting, and drying.
The starch is wheat starch.
Example two
The candy slice with the rose ingredients comprises the following raw materials in parts by mass: 6 parts of red rose, 5 parts of mulberry, 25 parts of white granulated sugar, 5 parts of starch, 4 parts of liquid glucose, 2 parts of salt, 4 parts of vegetable oil, 2 parts of lard and 2 parts of maltodextrin.
The red rose is dry red rose powder with double petals, and the mulberry is mulberry powder.
A preparation method of candy slices with rose ingredients comprises the following steps:
1) firstly, pouring dry red rose powder and mulberry powder into a container, adding water to make the mixture damp, and dissolving salt in a small amount of clear water for later use;
2) putting white granulated sugar into a pot, pouring 5 parts of boiled water for decocting, decocting the syrup to a boiling point, opening a pot cover, and continuously stirring in the same direction until the syrup is stirred into a slurry state;
3) heating vegetable oil in a pot, refining lard in the pot when the vegetable oil bubbles out, refining and melting the whole lard, decocting for 2 minutes, and taking out for later use;
4) adding 75% of starch into water, mixing into slurry, adding into the syrup, heating to 130 ℃, decocting again, cooling to 90 ℃ after decocting, adding the red rose dry powder and the mulberry powder in the step 1) into the mixed slurry, and stirring uniformly;
5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4);
6) dissolving maltodextrin, adding the dissolved maltodextrin into the slurry obtained in the step 5), uniformly mixing, frying the rest starch, and adding the fried starch into the slurry;
7) kneading into dough, tabletting, and drying.
The starch is wheat starch.
EXAMPLE III
The candy slice with the rose ingredients comprises the following raw materials in parts by mass: 5 parts of red rose, 4 parts of mulberry, 22 parts of white granulated sugar, 4.5 parts of starch (wheat starch), 3 parts of liquid glucose, 1.5 parts of salt, 3.5 parts of vegetable oil, 1.5 parts of lard and 1.5 parts of maltodextrin.
The red rose is dry red rose powder with double petals, and the mulberry is mulberry powder.
A preparation method of candy slices with rose ingredients comprises the following steps:
1) firstly, pouring dry red rose powder and mulberry powder into a container, adding water to make the mixture damp, and dissolving salt in a small amount of clear water for later use;
2) putting white granulated sugar into a pot, pouring 4.5 parts of boiled water for decocting, decocting the syrup to a boiling point, opening a pot cover, and continuously stirring in the same direction until the syrup is stirred into a slurry state;
3) heating vegetable oil in a pot, refining lard in the pot when the vegetable oil bubbles out, refining and melting the whole lard, decocting for 1.5 minutes, and taking out for later use;
4) adding 70% of starch into water, mixing into slurry, adding into the syrup, heating to 125 ℃, decocting again, cooling to 85 ℃ after decocting is finished, and adding the red rose dry powder and the mulberry powder in the step 1) into the mixed slurry to be uniformly stirred;
5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4);
6) dissolving maltodextrin, adding the dissolved maltodextrin into the slurry obtained in the step 5), uniformly mixing, frying the rest starch, and adding the fried starch into the slurry;
7) kneading into dough, tabletting, and drying.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (4)
1. The candy slice with the rose ingredients is characterized by comprising the following raw materials in parts by mass: 4-6 parts of red rose, 3-5 parts of mulberry, 20-25 parts of white granulated sugar, 4-5 parts of starch, 2-4 parts of liquid glucose, 1-2 parts of salt, 3-4 parts of vegetable oil, 1-2 parts of lard oil and 1-2 parts of maltodextrin.
2. The candy sheet with rose ingredients of claim 1, wherein the red rose is dry red rose powder with double petals, and the mulberry is mulberry powder.
3. A preparation method of a candy slice with rose ingredients is characterized by comprising the following steps:
1) firstly, pouring dry red rose powder and mulberry powder into a container, adding water to make the mixture damp, and dissolving salt in a small amount of clear water for later use;
2) putting white granulated sugar into a pot, pouring 4-5 parts of boiled water for decocting, decocting the syrup to a boiling point, opening a pot cover, and continuously stirring in the same direction until the syrup is stirred into a slurry state;
3) heating vegetable oil in a pot, refining lard in the pot when the vegetable oil bubbles out, refining and melting the whole lard, decocting for 1-2 minutes, and taking out for later use;
4) adding 60-75% of starch into water to mix into slurry, adding the slurry into syrup, heating to 120-;
5) adding liquid glucose, vegetable oil and lard oil into the slurry obtained in the step 4);
6) dissolving maltodextrin, adding the dissolved maltodextrin into the slurry obtained in the step 5), uniformly mixing, frying the rest starch, and adding the fried starch into the slurry;
7) kneading into dough, tabletting, and drying.
4. The method of claim 3, wherein the starch is wheat starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110521723.6A CN113080298A (en) | 2021-05-13 | 2021-05-13 | Candy slice with rose ingredients and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110521723.6A CN113080298A (en) | 2021-05-13 | 2021-05-13 | Candy slice with rose ingredients and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113080298A true CN113080298A (en) | 2021-07-09 |
Family
ID=76665691
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110521723.6A Pending CN113080298A (en) | 2021-05-13 | 2021-05-13 | Candy slice with rose ingredients and preparation process thereof |
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| Country | Link |
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| CN (1) | CN113080298A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053766A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Rose flower fruit cake |
| CN107683939A (en) * | 2017-09-26 | 2018-02-13 | 广西民族大学 | A kind of herbal tea candy and preparation method thereof |
| CN109527178A (en) * | 2018-12-28 | 2019-03-29 | 广东华辰玫瑰生物科技有限公司 | A kind of rose lily pressed candy |
| CN110679718A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of rose candy |
| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
-
2021
- 2021-05-13 CN CN202110521723.6A patent/CN113080298A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053766A (en) * | 2015-08-20 | 2015-11-18 | 丽江得一食品有限责任公司 | Rose flower fruit cake |
| CN107683939A (en) * | 2017-09-26 | 2018-02-13 | 广西民族大学 | A kind of herbal tea candy and preparation method thereof |
| CN109527178A (en) * | 2018-12-28 | 2019-03-29 | 广东华辰玫瑰生物科技有限公司 | A kind of rose lily pressed candy |
| CN110679718A (en) * | 2019-10-30 | 2020-01-14 | 冯继官 | Preparation method of rose candy |
| CN110742165A (en) * | 2019-11-21 | 2020-02-04 | 衡阳市港佳华食品有限责任公司 | Rose flavored soft sweet and preparation method thereof |
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