CN113197262A - Preparation method of functional hard candy with fructus amomi flavor - Google Patents
Preparation method of functional hard candy with fructus amomi flavor Download PDFInfo
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- CN113197262A CN113197262A CN202110492621.6A CN202110492621A CN113197262A CN 113197262 A CN113197262 A CN 113197262A CN 202110492621 A CN202110492621 A CN 202110492621A CN 113197262 A CN113197262 A CN 113197262A
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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
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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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
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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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
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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
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0044—Sugar-cookers processing
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Abstract
The invention discloses a preparation method of a functional hard candy with fructus amomi flavor, belonging to the technical field of food processing. It comprises the following steps: (1) extracting fructus Amomi with water bath, filtering, centrifuging, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, and pulverizing to obtain fructus Amomi concentrated extract; (2) weighing white granulated sugar and starch syrup, adding water to prepare a sugar solution, heating and continuously stirring, and maintaining the heating temperature after the sugar solution is melted from white to opaque to transparent orange yellow; (3) continuously heating and stirring until reaching a proper temperature, and stopping heating; (4) cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending; (5) cooling, forming, demoulding and packaging. The prepared candy. The concentrated fructus amomi extract is added in the blending process, so that the properties of the fructus amomi raw material are improved, the functional effect of the fructus amomi is kept, and meanwhile, the prepared candy has better integral sensory quality.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a functional hard candy with fructus amomi flavor.
Background
In 2015, the scale of the big health industry in China is close to 5 trillion yuan, which accounts for about 8% of the total amount of GDP, and in 2023, 20 trillion yuan is expected to be broken through, and the big health industry becomes a new support for the fifth wave of economic surge after IT industry. The traditional Chinese medicine is an important component of the major health industry, and the Hainan medicinal plants are extremely rich and more than 2500, account for about 1/3 nationwide, and have the reputations of 'natural drug library' and 'the country of south China' medicine.
Fructus Amomi is dried mature fruit of Amomum villosum lour of Amomum of Zingiberaceae, mainly produced in Chengmei, Lingshui, Ledong, Mitsui, delirium, etc., and also distributed in Guangdong province, one of the four great south drugs. It is warm in nature and pungent in flavor, and has effects of resolving dampness, promoting appetite, warming spleen, relieving diarrhea, regulating qi-flowing, and preventing miscarriage. In clinical traditional Chinese medicine, fructus amomi is widely used in various traditional Chinese medicine decoctions, Chinese patent medicines and medicated food, and particularly, the fructus amomi exerts the outstanding curative effect when treating gastrointestinal diseases. Modern researches show that the fructus amomi extract mainly has the pharmacological effects of resisting ulcer, diarrhea, inflammation, pain and the like, and is a common medicine for treating spleen and stomach diseases. In life, fructus amomi has unique flavor and is generally added into meals as seasoning, dry fruits are wrapped by cloth and then smashed into powder by a hammer and the like, and then the seasoning can be used. In addition, fructus Amomi can be used to make sweetmeat, beverage, wine, tea, etc. Therefore, the flavor substance of the amomum villosum is very suitable for processing candies with special flavor.
The candy is one of important products in the food industry, belongs to leisure and enjoyable foods, is deeply loved by vast sweet enthusiasts and children, has breakthrough on taste and appearance at present, but has no effective improvement on the nutritional ingredients as popular leisure food.
Disclosure of Invention
1. Problems to be solved
Aiming at the problems in the prior art, the invention provides the preparation method of the functional hard candy with the fructus amomi flavor, the concentrated fructus amomi extract is added in the blending process, the properties of the fructus amomi raw material are improved, the functional effect of the fructus amomi is kept, and meanwhile, the prepared candy has better integral sensory quality.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A preparation method of a functional hard candy with fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 10-1: 20.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature range of the water bath in the step (1) is 40-80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature range of the low-temperature vacuum baking and drying in the step (1) is 70-90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 50-100: 10;
the mass concentration of the sugar liquid in the step (2) is 75-80%.
In the preparation method of the functional hard candy with the fructus amomi flavor, the heating temperature range in the step (2) is 105-110 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the proper temperature range in the step (3) is 150-165 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the proper temperature range in the step (4) is 80-100 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.1-0.5% of the mass of the sugar body.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the gelatin in the step (4) is 0.8 percent of the mass of the candy body;
in the step (4), the added mass of erythritol is 0.5% of the mass of the sugar body.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
the prepared hard candy has good integral sensory quality, wherein the sensory score is 75.8-84.7, and the color difference evaluation is good and the color is bright. The hard candies prepared by the comparative example are not only inferior to the products of the invention in sensory quality, but also dim in color and luster, and not easy to cause the appetite of consumers. Particularly, the addition of the gelatin and the erythritol is beneficial to forming a network skeleton in the candy and filling substances such as sugar, water and the like, so that a stable hard candy is formed, and meanwhile, a synergistic interaction effect is formed between the gelatin and the fructus amomi, so that the transparency of the candy is improved, the sensory quality of the candy is improved, and the chewiness of the candy is reduced. In addition, the concentrated fructus amomi extract is added in the blending process, but the fructus amomi raw material is not added into the hard candy, so that the problem of insufficient fructus amomi functionality is solved, the problem of high-temperature volatilization of fructus amomi flavor substances is solved, and the fructus amomi flavor is kept; the fructus amomi hard candy which has unique flavor, is slightly cool and has the effects of eliminating dampness and activating spleen, promoting qi circulation and harmonizing stomach, helping digestion and the like of the fructus amomi is produced by adjusting the production process and the addition amount.
Detailed Description
The invention is further described with reference to specific examples.
Example 1
Best mode for carrying out the invention
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 15.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 60 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 20;
the mass concentration of the sugar solution in the step (2) is 80%.
In the above method for preparing a functional hard candy having fructus Amomi flavor, the heating temperature in step (2) is 105 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 150 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.3 percent of the mass of the sugar body.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the gelatin in the step (4) is 0.8 percent of the mass of the candy body;
in the step (4), the added mass of erythritol is 0.5% of the mass of the sugar body.
Example 2
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 10.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 70 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 10;
the mass concentration of the sugar solution in the step (2) is 75%.
In the preparation method of the functional hard candy with fructus amomi flavor, the heating temperature in the step (2) is 110 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 150 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 100 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.1 percent of the mass of the sugar body.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the gelatin in the step (4) is 0.8 percent of the mass of the candy body;
in the step (4), the added mass of erythritol is 0.5% of the mass of the sugar body.
Example 3
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 20.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 40 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 50;
the mass concentration of the sugar solution in the step (2) is 80%.
In the above method for preparing a functional hard candy having fructus Amomi flavor, the heating temperature in step (2) is 105 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 165 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.5 percent of the mass of the sugar body.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the gelatin in the step (4) is 0.8 percent of the mass of the candy body;
in the step (4), the added mass of erythritol is 0.5% of the mass of the sugar body.
Comparative example 1
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to a proper temperature to obtain a sugar body, and then adding citric acid, fructus amomi concentrated extract and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 15.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 60 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 20;
the mass concentration of the sugar solution in the step (2) is 80%.
In the above method for preparing a functional hard candy having fructus Amomi flavor, the heating temperature in step (2) is 105 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 150 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.3 percent of the mass of the sugar body.
In the above method for preparing a functional hard candy having a fructus amomi flavor, the added mass of erythritol in the step (4) is 0.5% of the mass of the candy.
Comparative example 2
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, and gelatin for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 15.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 60 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 20;
the mass concentration of the sugar solution in the step (2) is 80%.
In the above method for preparing a functional hard candy having fructus Amomi flavor, the heating temperature in step (2) is 105 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 150 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.3 percent of the mass of the sugar body.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the gelatin in the step (4) is 0.8 percent of the mass of the candy.
Comparative example 3
The preparation method of the functional hard candy with the fructus amomi flavor comprises the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid and fructus Amomi concentrated extract for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
In the preparation method of the functional hard candy with the fructus amomi flavor, the material-liquid ratio of the fructus amomi to the water in the step (1) is 1: 15.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature of the water bath in the step (1) is 60 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the temperature for low-temperature vacuum baking and drying in the step (1) is 80 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the mass ratio of the white granulated sugar to the starch syrup in the step (2) is 100: 20;
the mass concentration of the sugar solution in the step (2) is 80%.
In the above method for preparing a functional hard candy having fructus Amomi flavor, the heating temperature in step (2) is 105 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (3) is 150 ℃.
In the above method for preparing a functional hard candy with fructus amomi flavor, the suitable temperature in the step (4) is 90 ℃.
In the preparation method of the functional hard candy with the fructus amomi flavor, the adding mass of the citric acid in the step (4) is 0.1 percent of the mass of the candy body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.3 percent of the mass of the sugar body.
Example 4
The hard candies prepared in examples 1-3 and the hard candies prepared in comparative examples 1-3 were selected and tested as follows:
(A) sensory scoring
Compared with the common hard candy in the market, the hard candy has the advantages of flavor and nutrition, and is more attractive to consumers. The candy is mainly graded according to four items of color, smell, tissue state and mouthfeel of the candy. According to the sensory quality consideration standard, the sensory quality of the fructus amomi hard candies is uniformly considered and scored according to a scoring group (30 people), and the score is 100, which is shown in table 1.
TABLE 1 sensory evaluation criteria
(B) Color difference analysis
The color difference of the candy was measured by a color difference meter, and the color difference of the candy was evaluated by using L, a, and b as indices.
TABLE 2 measurement results
As shown in Table 2, the hard candies prepared in examples 1-3 of the present invention had good overall sensory quality, wherein the sensory score was 75.8-84.7, and also had good color difference evaluation and vivid color. The hard candies prepared in comparative examples 1-3 are not only inferior to the products of the invention in sensory quality, but also dim in color and luster, and not easy to cause appetite of consumers. Particularly, the addition of the gelatin and the erythritol is beneficial to forming a network skeleton in the candy and filling substances such as sugar, water and the like, so that a stable hard candy is formed, and meanwhile, a synergistic interaction effect is formed between the gelatin and the fructus amomi, so that the transparency of the candy is improved, the sensory quality of the candy is improved, and the chewiness of the candy is reduced. In addition, the concentrated fructus amomi extract is added in the blending process, but the fructus amomi raw material is not added into the hard candy, so that the problem of insufficient fructus amomi functionality is solved, the problem of high-temperature volatilization of fructus amomi flavor substances is solved, and the fructus amomi flavor is kept; through the adjustment of the production process and the addition amount, the fructus amomi hard candy which has unique flavor, is slightly cool and has the effects of eliminating dampness and activating spleen, promoting qi circulation and harmonizing stomach, promoting digestion and the like of fructus amomi is produced and is beneficial to the population suffering from oral ulcer.
While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. A preparation method of a functional hard candy with fructus amomi flavor is characterized by comprising the following steps:
(1) preparing a fructus amomi concentrated extract: extracting fructus Amomi in water bath, filtering, centrifuging to remove impurities, concentrating at low temperature to obtain extract, vacuum baking at low temperature, drying, pulverizing, and sieving with 100 mesh sieve to obtain fructus Amomi concentrated extract;
(2) sugar dissolving treatment: weighing white granulated sugar and starch syrup, adding water to prepare sugar liquid, heating and continuously stirring, and maintaining the heating temperature for 10min after the sugar liquid is melted from white to opaque to transparent orange yellow;
(3) sugar boiling treatment: continuously heating and stirring until reaching a proper temperature, and stopping heating;
(4) blending treatment: cooling to appropriate temperature to obtain sugar, and adding citric acid, fructus Amomi concentrated extract, gelatin and erythritol for flavor blending;
(5) and (3) finished product: cooling, forming, demoulding and packaging.
2. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
in the step (1), the material-liquid ratio of the fructus amomi to the water is 1: 10-1: 20.
3. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
the temperature range of the water bath in the step (1) is 40-80 ℃.
4. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
the temperature range of the low-temperature vacuum baking and drying in the step (1) is 70-90 ℃.
5. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
in the step (2), the mass ratio of the white granulated sugar to the starch syrup is 100: 50-100: 10;
the mass concentration of the sugar liquid in the step (2) is 75-80%.
6. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
the heating temperature in the step (2) is in the range of 105-110 ℃.
7. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
a suitable temperature range in step (3) is 150 ℃ to 165 ℃.
8. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
the temperature in step (4) is suitably in the range of 80 ℃ to 100 ℃.
9. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
in the step (4), the adding mass of the citric acid is 0.1 percent of the mass of the sugar body;
in the step (4), the adding mass of the fructus amomi concentrated extract accounts for 0.1-0.5% of the mass of the sugar body.
10. The method for preparing a functional hard candy having fructus Amomi flavor according to claim 1,
in the step (4), the adding mass of the gelatin is 0.8 percent of the mass of the sugar body;
in the step (4), the added mass of erythritol is 0.5% of the mass of the sugar body.
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