CN113826745A - Health-care soft sweets - Google Patents
Health-care soft sweets Download PDFInfo
- Publication number
- CN113826745A CN113826745A CN202111018828.6A CN202111018828A CN113826745A CN 113826745 A CN113826745 A CN 113826745A CN 202111018828 A CN202111018828 A CN 202111018828A CN 113826745 A CN113826745 A CN 113826745A
- Authority
- CN
- China
- Prior art keywords
- parts
- health
- medlar
- dry powder
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 27
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 240000002624 Mespilus germanica Species 0.000 claims description 28
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 28
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 28
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 28
- 229940113118 carrageenan Drugs 0.000 claims description 25
- 235000010418 carrageenan Nutrition 0.000 claims description 25
- 229920001525 carrageenan Polymers 0.000 claims description 25
- 239000000679 carrageenan Substances 0.000 claims description 25
- 239000000843 powder Substances 0.000 claims description 25
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 25
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 19
- 239000008103 glucose Substances 0.000 claims description 19
- 235000012907 honey Nutrition 0.000 claims description 19
- 239000006188 syrup Substances 0.000 claims description 19
- 235000020357 syrup Nutrition 0.000 claims description 19
- 235000015110 jellies Nutrition 0.000 claims description 16
- 239000008274 jelly Substances 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 238000009833 condensation Methods 0.000 claims description 5
- 230000005494 condensation Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 241000190633 Cordyceps Species 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 241000208340 Araliaceae Species 0.000 abstract description 6
- 241001248610 Ophiocordyceps sinensis Species 0.000 abstract description 5
- 241000005787 Cistanche Species 0.000 abstract description 3
- 244000308495 Potentilla anserina Species 0.000 abstract description 3
- 235000016594 Potentilla anserina Nutrition 0.000 abstract description 3
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 4
- 239000003674 animal food additive Substances 0.000 description 3
- 241000336291 Cistanche deserticola Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000015097 nutrients 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
- A23G3/364—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
- 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
- A23G3/50—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
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a health-care soft sweet, wherein any one of fresh fructus lycii rubrum, fresh cordyceps sinensis, fresh potentilla anserina, ginseng slices, cistanche and the like is added into the soft sweet, and the original nutritional ingredients can be effectively retained by wrapping the soft sweet.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a health-care soft sweet.
Background
The candy is a good leisure food, has a plurality of types and generally has higher sugar content, but with the improvement of living standard of people, people control the eating of the candy, pursue not only taste, but also bring nutrient components to people and have health care effect. The candies on the market are numerous, simple candies are single in component and general in taste, and meanwhile, the taste of the candies is reduced due to the traditional process of directly baking the candies by using cream, so that the requirements of modern people cannot be met.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the health-care soft sweet.
In order to solve the technical problems, the technical scheme provided by the invention is a health-care soft sweet which is prepared from the following raw materials in parts by weight: 80-100 parts of glucose syrup, 15-25 parts of carrageenan dry powder, 8-10 parts of honey and 1-5 parts of medlar.
Further, the feed additive comprises the following raw materials in parts by weight: 80 parts of glucose syrup, 15 parts of carrageenan dry powder, 8 parts of honey and 1 part of medlar.
Further, the feed additive comprises the following raw materials in parts by weight: 90 parts of glucose syrup, 20 parts of carrageenan dry powder, 9 parts of honey and 3 parts of medlar.
Further, the feed additive comprises the following raw materials in parts by weight: 100 parts of glucose syrup, 25 parts of carrageenan dry powder, 10 parts of honey and 5 parts of medlar.
Further, the preparation method of the health-care soft sweet comprises the following steps:
1) taking the carrageenan dry powder according to the parts by weight, putting the carrageenan dry powder into a container, adding a proper amount of water into the container, keeping stirring in the process of adding the water, and soaking for 1-2 hours until the carrageenan dry powder is completely dissolved and is in a glittering and translucent semisolid state;
2) taking glucose syrup and honey according to the weight parts, adding into the container, and keeping stirring in the adding process;
3) decocting the mixture obtained in the step (2), and keeping stirring in the decocting process, wherein the decocting temperature is 90-100 ℃, and the decocting time is 0.5-1h, so that jelly can be obtained;
4) and (3) putting the jelly obtained in the step (3) into a condensation disc, adding the medlar according to the weight part into the jelly, cutting when the medlar is approximately solidified, then drying by using a drying oven, taking out and packaging to obtain a finished product.
Further, the medlar is fresh red medlar or black medlar.
Further, the fructus Lycii can be replaced by any one of fresh Cordyceps, fresh rhizoma Pteridii Latiusculi, Ginseng radix slice, and Cistanchis herba.
Compared with the prior art, the invention has the advantages that: the invention adds any one of fresh fructus lycii rubrum, fresh cordyceps sinensis, fresh potentilla anserina, ginseng slices, cistanche and the like into the soft sweets, and the original nutritional ingredients can be effectively reserved through wrapping the soft sweets.
Detailed Description
The health-care soft sweets of the invention are further described in detail with reference to the following examples.
Example 1
A health-care soft sweet is prepared from the following raw materials in parts by weight: 80 parts of glucose syrup, 15 parts of carrageenan dry powder, 8 parts of honey and 1 part of medlar, taking the carrageenan dry powder according to the parts by weight, putting the carrageenan dry powder into a container, adding a proper amount of water into the container, keeping stirring in the process of adding water, soaking for 1 hour until the carrageenan dry powder is completely dissolved and is in a crystal-clear semi-solid state, taking the glucose syrup and the honey according to the parts by weight, adding the glucose syrup and the honey into the container, keeping stirring in the adding process to obtain a mixture, decocting the obtained mixture, keeping stirring in the decocting process, keeping the decocting temperature at 90 ℃, decocting for 0.5 hour to obtain a jelly, putting the obtained jelly into a condensation tray, adding the medlar according to the parts by weight, cutting when the medlar is approximately solidified, drying by using a drying oven, taking out and packaging to obtain a finished product, and replacing the fresh cordyceps sinensis and fresh pteridophyma with the medlar, Ginseng slice and cistanche deserticola.
Example 2
A health-care soft sweet is prepared from the following raw materials in parts by weight: 90 parts of glucose syrup, 20 parts of carrageenan dry powder, 9 parts of honey and 3 parts of medlar, taking the carrageenan dry powder according to the parts by weight, putting the carrageenan dry powder into a container, adding a proper amount of water into the container, keeping stirring in the process of adding water, soaking for 1.5 hours until the carrageenan dry powder is completely dissolved and is in a glittering semisolid state, taking the glucose syrup and the honey according to the parts by weight, adding the glucose syrup and the honey into the container, keeping stirring in the adding process to obtain a mixture, decocting the obtained mixture, keeping stirring in the decocting process, wherein the decocting temperature is 95 ℃, the decocting time is 1 hour to obtain a jelly, putting the jelly into a condensation tray, adding the medlar according to the parts by weight, cutting when the medlar is approximately solidified, drying by using a drying oven, taking out and packaging to obtain a finished product, and replacing the medlar with fresh cordyceps sinensis and fresh fern, Ginseng slice and cistanche deserticola.
Example 3
A health-care soft sweet is prepared from the following raw materials in parts by weight: 100 parts of glucose syrup, 25 parts of carrageenan dry powder, 10 parts of honey and 5 parts of medlar, wherein the carrageenan dry powder is taken according to the parts by weight and put into a container, a proper amount of water is added into the container, stirring is kept in the process of adding water, and soaking is carried out for 2 hours until the carrageenan dry powder is completely dissolved and is in a glittering semi-solid state; taking glucose syrup and honey according to parts by weight, adding the glucose syrup and the honey into the container, keeping stirring in the adding process to obtain a mixture, boiling the obtained mixture, keeping stirring in the boiling process, keeping the boiling temperature at 100 ℃, keeping the boiling time for 1h to obtain jelly, putting the jelly into a condensation tray, taking medlar according to parts by weight, adding the medlar into the jelly, cutting when the medlar is approximately solidified, drying by using a drying box, taking out and packaging to obtain a finished product, and simultaneously replacing the medlar with any one of fresh cordyceps sinensis, fresh potentilla anserina, ginseng slices and cistanche.
The invention and its embodiments have been described above, without this being limitative. In summary, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.
Claims (7)
1. The health-care soft sweet is characterized by comprising the following raw materials in parts by weight: 80-100 parts of glucose syrup, 15-25 parts of carrageenan dry powder, 8-10 parts of honey and 1-5 parts of medlar.
2. The health-care soft sweet as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 80 parts of glucose syrup, 15 parts of carrageenan dry powder, 8 parts of honey and 1 part of medlar.
3. The health-care soft sweet as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 90 parts of glucose syrup, 20 parts of carrageenan dry powder, 9 parts of honey and 3 parts of medlar.
4. The health-care soft sweet as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 100 parts of glucose syrup, 25 parts of carrageenan dry powder, 10 parts of honey and 5 parts of medlar.
5. The health-care jelly candy as claimed in claim 1, wherein the preparation method of the health-care jelly candy comprises the following steps:
1) taking the carrageenan dry powder according to the parts by weight, putting the carrageenan dry powder into a container, adding a proper amount of water into the container, keeping stirring in the process of adding the water, and soaking for 1-2 hours until the carrageenan dry powder is completely dissolved and is in a glittering and translucent semisolid state;
2) taking glucose syrup and honey according to the weight parts, adding into the container, and keeping stirring in the adding process;
3) decocting the mixture obtained in the step (2), and keeping stirring in the decocting process, wherein the decocting temperature is 90-100 ℃, and the decocting time is 0.5-1h, so that jelly can be obtained;
4) and (3) putting the jelly obtained in the step (3) into a condensation disc, adding the medlar according to the weight part into the jelly, cutting when the medlar is approximately solidified, then drying by using a drying oven, taking out and packaging to obtain a finished product.
6. The health jelly of claim 1, wherein: the fructus Lycii is fresh fructus Lycii or fructus Lycii.
7. A health fondant as claimed in claims 1 to 5, wherein: the fructus Lycii can be replaced by any one of fresh Cordyceps, fresh rhizoma Pteridii Latiusculi, Ginseng radix slice, and Cistanchis herba.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111018828.6A CN113826745A (en) | 2021-09-01 | 2021-09-01 | Health-care soft sweets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111018828.6A CN113826745A (en) | 2021-09-01 | 2021-09-01 | Health-care soft sweets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113826745A true CN113826745A (en) | 2021-12-24 |
Family
ID=78961768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111018828.6A Withdrawn CN113826745A (en) | 2021-09-01 | 2021-09-01 | Health-care soft sweets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113826745A (en) |
-
2021
- 2021-09-01 CN CN202111018828.6A patent/CN113826745A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105595287B (en) | Sugar-free nut meat product and processing method thereof | |
| CN102669378A (en) | Sugar-free starch gel candy and preparation method thereof | |
| CN101223932B (en) | Yak meat crisp candy and preparing method thereof | |
| CN105165988A (en) | Normal-temperature snowy mooncake and manufacturing method thereof | |
| CN101513207B (en) | A cake containing Chinese herbal medicine extract and the production method thereof | |
| KR101756956B1 (en) | Walnut cake coated with chocolate and manufacturing the same | |
| KR101175208B1 (en) | method of manufacturing batter for quick cake contained Han-La citrus fruits and quick cake manufactured by the batter | |
| KR20170063094A (en) | Candy comprising honey and submaterials, and method for preparing the same | |
| CN101543251A (en) | Ginger flavor yam slice processing method | |
| CN112244250A (en) | Jelly and production method thereof | |
| CN111357854A (en) | Application of fish gelatin and carrageenan in soft sweets, fish gelatin composite nutritional soft sweets and preparation method thereof | |
| CN103960450A (en) | Choerospondias axillaris peel nutritional jelly drops enriched with polyphenol and preparation method thereof | |
| CN104397138A (en) | Cake helpful to heightening, brain strengthening and nourishing, and growth and development of children | |
| CN111567660A (en) | Sambucus williamsii flower flavored soft sweet and preparation method thereof | |
| CN113826745A (en) | Health-care soft sweets | |
| KR20150078622A (en) | Plum candy manufacturing method | |
| CN100438770C (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| CN102885299A (en) | Spleen strengthening and stomach nourishing lotus seed pudding and preparation method thereof | |
| KR20110049018A (en) | Ginseng chocolate and manufacturing method thereof | |
| CN105053439A (en) | Sweet osmanthus soft sweet and preparation method thereof | |
| CN104170965A (en) | Sea-buckthorn beef liver liver-tonifying yoghurt and preparation method thereof | |
| CN105053438A (en) | Rose soft sweet and preparation method thereof | |
| CN111066932A (en) | Stomach-invigorating and digestion-promoting gel candy and preparation method thereof | |
| CN103749893A (en) | Minty honey pomelo jelly drop and making method thereof | |
| RU2805194C2 (en) | Method for producing marmalade with the taste of an alcoholic drink and marmalade obtained by this method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20211224 |