CN114081092A - Production formula and production method of sobering-up herbaceous plant vitamin soft sweets - Google Patents
Production formula and production method of sobering-up herbaceous plant vitamin soft sweets Download PDFInfo
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- 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 description 1
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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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—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
- 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
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- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production formula and a production method of sobering-up herbaceous plant vitamin soft sweets, belonging to the technical field of soft sweets production and preparation, and the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweets comprise the following steps: s1, ingredient list: the liver-protecting and sobering-up soft candy product is prepared from plant raw materials related in a formula of the liver-protecting and sobering edible plant, has the effects of promoting urination and detoxifying, protecting liver and nourishing stomach, and can relieve alcoholism, and the soft candy product is prepared by adding glucose and the like, can supplement energy in time, has a large drug-carrying amount (about 10g of net content of each soft candy), and achieves the effects of protecting liver and sobering up.
Description
Technical Field
The invention relates to the technical field of soft sweet production and preparation, in particular to a production formula and a production method of sobering-up herbaceous plant vitamin soft sweet.
Background
Comprehensive analysis the main sobering-up and liver-protecting products in the current market mainly utilize the traditional Chinese medicinal materials for simply sobering up and protecting liver, and the problem of low blood sugar content caused by the rapid reduction of the blood sugar content after a human body is drunk is not considered, so that most sobering-up and liver-protecting products feel sobered after being taken by drinkers, but feel weak and spiritless, and the effects of protecting the liver and sobering up are not really achieved.
Hovenia dulcis, namely Hovenia dulcis, is rich in active ingredients such as glucose, sucrose, fructose, organic acid, inorganic salt, vitamins and the like, can be used as a medicine, has the effects of promoting the production of body fluid to quench thirst, clearing heat and relieving restlessness, and has the effects of cooling and inducing diuresis, reducing blood pressure, protecting the liver, relieving alcoholism, resisting tumors, resisting aging, protecting nerves and the like. The explanation of its efficacy is first seen in Tang Ben Cao, Li Shizhen in Ben Cao gang mu mentions that Hovenia dulcis has the efficacies of relieving alcoholism, sobering up, protecting liver, inducing diuresis, etc. It is commonly used as main ingredient in anti-hangover formula in all generations of medicine. At present, a great number of alcohol-dispelling and liver-protecting products are developed by adopting hovenia dulcis thunb, and a patent disclosed by Hangzhou city agricultural science research institute, namely a method for extracting alcohol-dispelling toxic substances from hovenia dulcis thunb, has patent numbers: CN201010571561.9 discloses a method for extracting anti-alcoholism substances from Hovenia dulcis Thunb to obtain Hovenia dulcis Thunb extract which is mainly flavonoid compound and has effects of anti-alcoholism and liver protection.
The efficacy evaluation test result shows that the functional substance for relieving the alcoholism of the hovenia acerba can improve the activity of ADH active Alcohol Dehydrogenase (ADH) and the activity of superoxide dismutase (SOD) in blood of a white rat after long-term drinking, accelerate the catabolic metabolism speed of ethanol, reduce the ethanol content in the blood and the accumulation time of an intermediate metabolite acetaldehyde in vivo, thereby reducing the accumulation of Malondialdehyde (MDA) and playing a role in relieving the alcoholism. The liver tissue HE dyeing result shows that the functional material for relieving the alcoholism of the hovenia dulcis can reduce the liver cell fat of the white rat after long-term drinking, so the hovenia dulcis is adopted by most of the products for relieving the alcoholism and protecting the liver, and the patent of the health drink of the hovenia dulcis and the processing method thereof has the patent number: CN201010137209.4 discloses a hovenia dulcis health care beverage and a processing method thereof, the beverage is light brown, clear and transparent, has the fragrance and taste of hovenia dulcis fruits, and has the functions of sobering up, soothing the nerves, preventing tetany and spasm, promoting urination and defecation, clearing heat, relieving restlessness, enhancing the disease resistance of organisms, promoting the production of body fluid, quenching thirst, resisting lipid peroxidation, reducing blood pressure and the like. Therefore, the application and development of the hovenia dulcis are mainly beverages, hovenia dulcis wine, oral liquid, medicinal granules and the like, and currently, there are no hovenia dulcis and soft sweet related products of the formula thereof.
By comprehensively analyzing the prior art, the sobering-up products on the market have the following problems that the sobering-up products are inconvenient to eat, mainly comprise traditional Chinese medicine preparations and need to be taken with hot water; secondly, bitter and astringent taste, and bad taste or stomach discomfort caused by too heavy medicinal taste; finally, the key point is that the sobering-up effect is not comprehensive, and no product can protect liver, nourish stomach, promote urination, supplement energy and solve discomfort symptoms after drunk in multiple directions.
Two major problems of the existing alcohol-relieving and liver-protecting products are as follows:
firstly, the method comprises the following steps: the existing liver-protecting sobering-up product is mainly prepared from traditional Chinese medicines according to a certain formula, and the product is bitter and astringent in taste, difficult to swallow, too heavy in medicine taste, and has adverse phenomena of regurgitation, vomiting and the like;
secondly, the method comprises the following steps: the sobering-up and liver-protecting food is inconvenient to eat and carry, most of the existing sobering-up and liver-protecting products are mainly electuary or oral liquid, and the sobering-up and liver-protecting food needs to be brewed with boiling water or carried with a large amount of water when being eaten.
Disclosure of Invention
The object of the present invention is to solve the above-mentioned problems.
In order to achieve the purpose, the invention adopts the following technical scheme:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 8 to 15 percent of water, 2 to 40 percent of white granulated sugar, 3 to 40 to 60 percent of glucose syrup, 4 to 1.5 to 3 percent of carrageenan, 5 to 2 to 4 percent of corn oligopeptide, 6 to 2 to 5 percent of kudzuvine root, 7 to 2 to 5 percent of gardenia, 8 to 1 to 3 percent of hovenia dulcis thunb, 9 to 1 to 3 percent of medlar, 10 to 1 to 3 percent of tuckahoe, 11 to 0.3 to 0.5 percent of oyster, 12 to 0.4 to 0.6 percent of cassia seed, 13 to 0.08 to 0.15 percent of honeysuckle, 14 to 0.08 to 0.15 percent of liquorice, 15 to 0.08 to 0.15 percent of grape seed extract, 16 to 0.08 to 0.15 percent of taurine, 17 to 0.4 to 0.6 percent of anhydrous lemon, 18 to 0.4 percent of malic acid, 19 to 0.4 to 0.6 percent of sodium citrate, 20 to 0.1 to 0.2 percent of white pigment (titanium dioxide), 21 to 0.012 percent of lemon yellow pigment, 22. 0.003-0.006% of sunset yellow, 23% of mango essence, 0.4-0.6% of 24.60-mesh granulated sugar and 1-3% of sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in 18-25 times of cold water while melting the syrup (material No. 4 in the ingredient table) in a pot, mixing, heating and dissolving;
s4, blending: decocting to 60-80 deg.C (product concentration tested by a saccharimeter), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, and 16 in the ingredient table), decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22, and 23 in the ingredient table) dissolved acid water and essence, stirring, and pouring;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a baking room set to 50-60 ℃ for drying, starting to mix sand (material with the serial number of 24 in the batching table) after drying for 16-24 hours in the baking room, and continuing to dry for 12-24 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Preferably, water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, kudzu root, gardenia, hovenia dulcis thunb, wolfberry fruit, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow pigment, sunset yellow pigment, mango essence and 60-mesh granulated sugar in the ingredient table of S1 are processed after being subjected to ultraviolet surface sterilization for 25-40 minutes.
Preferably, the ingredients in the S1 are accurately weighed according to the instruction formula, double-person rechecked, weighed for later use according to the requirements, and weighed by adopting an electronic scale of 0.01g, the temperature is controlled at 18-26 ℃, and the dry humidity of the ingredients is 45-65%.
Preferably, the temperature of the bottom plate of the machine is adjusted to be 90-100 ℃ when the material is processed, the temperature of the jacket is 120-130 ℃, and the particles are required to be complete without tail.
Preferably, the temperature of the baking room is set to be 50-60 ℃, and the sugar can be taken after the baking room is baked until the moisture is about 8-15.
Compared with the prior art, the invention provides the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweets, and the production formula and the production method have the following beneficial effects:
1. the soft sweets are independent and small packages, can be directly packed in a pocket for convenient carrying, and can be directly unpacked for chewing;
2. the liver-protecting sobering-up medicine is prepared from plant raw materials related in a plant formula, has the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can remove the alcoholism, is matched with a soft candy product formed by glucose and the like, can supplement energy in time, has a large drug-loading rate (the net content of each soft candy is about 10 g), and achieves the liver-protecting sobering-up effect.
Detailed Description
Example 1:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 10% of water, 25% of 2. white granulated sugar, 25% of 3. glucose syrup, 45% of 4. carrageenan, 2.5% of 5. corn oligopeptide, 3% of 6. kudzuvine root, 3% of 7. gardenia, 3% of 8. raisin tree seed, 2% of 9. medlar, 1% of 10. poria cocos, 1% of 11. oyster, 0.3% of 12. cassia seed, 0.4% of 13. honeysuckle flower, 0.08% of 14. licorice, 0.08% of 15. grape seed extract, 0.08% of 16. taurine, 0.4% of 17. anhydrous lemon, 0.2% of 18. malic acid, 0.4% of 19. sodium citrate, 0.1% of 20. white pigment (titanium dioxide), 0.012% of 21. lemon yellow pigment, 0.003% of 22. sunset yellow pigment, 0.4% of 23. mango essence, and 1.965 of 24.60 mesh granulated sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in a dissolving solution (the material with the number 4 in the ingredient table is dissolved in 20 times of cold water for later use) while melting the syrup, and mixing and heating to dissolve the carrageenan in a pot;
s4, blending: decocting to 70% (by using a saccharimeter to test product concentration), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 16 in an ingredient table), continuously decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22 and 23 in the ingredient table) dissolved acid water and essence when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 24 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, radix puerariae, gardenia, hovenia dulcis thunb, wolfberry, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow, sunset yellow, mango essence and 60-mesh young granulated sugar in an S1 ingredient table in an S1 ingredient table are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is distributed to 300 crowds of friends and testers of different age groups for tasting, and after a visit after one month, the soft sweets prepared by the product are found to have the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can relieve alcoholism, can supplement energy in time and have large drug-loading rate when being matched with soft sweets formed by glucose and the like, and achieve the effects of protecting liver and sobering up, and the favorable evaluation rate is up to 97%.
Example 2:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 11% of water, 2% of white granulated sugar, 24% of 3% of glucose syrup, 45% of 4% of carrageenan, 2.5% of 5% of corn oligopeptide, 3% of 6% of kudzu root, 3% of 7% of gardenia, 3% of 8% of hovenia dulcis thunb, 2% of 9% of wolfberry, 1% of 10% of poria cocos, 0.3% of 11% of oyster, 0.4% of 12% of cassia seed, 0.08% of 13% of honeysuckle flower, 0.08% of 14% of licorice, 0.08% of 15% of grape seed extract, 0.08% of 16% of taurine, 0.4% of 17% of anhydrous lemon, 0.2% of 18% of malic acid, 0.4% of 19% of sodium citrate, 0.1% of 20% of white pigment (titanium dioxide), 0.012% of 21% of lemon yellow pigment, 0.003% of 22% of sunset yellow pigment, 0.4% of 23% of mango essence, and 1.965 of 24.60 mesh granulated sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in a dissolving solution (the material with the number 4 in the ingredient table is dissolved in 20 times of cold water for later use) while melting the syrup, and mixing and heating to dissolve the carrageenan in a pot;
s4, blending: decocting to 70% (by using a saccharimeter to test product concentration), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 16 in an ingredient table), continuously decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22 and 23 in the ingredient table) dissolved acid water and essence when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 24 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, radix puerariae, gardenia, hovenia dulcis thunb, wolfberry, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow, sunset yellow, mango essence and 60-mesh young granulated sugar in an S1 ingredient table in an S1 ingredient table are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is distributed to 300 crowds of friends and testers of different age groups for tasting, and after a visit after one month, the soft sweets prepared by the product are found to have the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can relieve alcoholism, can supplement energy in time and have large drug-loading rate when being matched with soft sweets formed by glucose and the like, and achieve the effects of protecting liver and sobering up, and the favorable evaluation rate is up to 98%.
Example 3:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 8% of water, 2% of white granulated sugar 27%, 3% of glucose syrup 44%, 4% of carrageenan 2.5%, 5% of corn oligopeptide 4%, 6% of kudzu root 3%, 7% of gardenia 3%, 8% of raisin tree seed 2%, 9% of medlar 1%, 10% of tuckahoe 1%, 11% of oyster 0.3%, 12% of cassia seed 0.4%, 13% of honeysuckle flower 0.08%, 14% of liquorice 0.08%, 15% of grape seed extract 0.08%, 16% of taurine 0.08%, 17% of anhydrous lemon 0.4%, 18% of malic acid 0.2%, 19% of sodium citrate 0.4%, 20% of white pigment (titanium dioxide) 0.1%, 21% of lemon yellow pigment 0.012%, 22% of sunset yellow pigment 0.003%, 23% of mango essence 0.4%, 24.60 mesh young granulated sugar 1.965%;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in a dissolving solution (the material with the number 4 in the ingredient table is dissolved in 20 times of cold water for later use) while melting the syrup, and mixing and heating to dissolve the carrageenan in a pot;
s4, blending: decocting to 70% (by using a saccharimeter to test product concentration), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 16 in an ingredient table), continuously decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22 and 23 in the ingredient table) dissolved acid water and essence when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 24 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, radix puerariae, gardenia, hovenia dulcis thunb, wolfberry, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow, sunset yellow, mango essence and 60-mesh young granulated sugar in an S1 ingredient table in an S1 ingredient table are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is distributed to 300 crowds of friends and testers of different age groups for tasting, and after a visit after one month, the soft sweets prepared by the product are found to have the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can relieve alcoholism, can supplement energy in time and have large drug-loading rate when being matched with soft sweets formed by glucose and the like, and achieve the effects of protecting liver and sobering up, and the favorable evaluation rate is up to 95%.
Example 4:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 15% of water, 2% of white granulated sugar, 23% of 3% of glucose syrup, 42% of 4% of carrageenan, 2.5% of 5% of corn oligopeptide, 3% of 6% of kudzu root, 3% of 7% of gardenia, 3% of 8% of hovenia dulcis thunb, 2% of 9% of wolfberry, 1% of 10% of poria cocos, 1% of 11% of oyster, 0.3% of 12% of cassia seed, 0.4% of 13% of honeysuckle, 0.08% of 14% of licorice, 0.08% of 15% of grape seed extract, 0.08% of 16% of taurine, 0.4% of 17% of anhydrous lemon, 0.2% of 18% of malic acid, 0.4% of 19% of sodium citrate, 0.1% of 20% of white pigment (titanium dioxide), 0.012% of 21% of lemon yellow, 0.003% of 22% of sunset yellow, 0.4% of 23% of mango essence, and 1.965 of 24.60 mesh granulated sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in a dissolving solution (the material with the number 4 in the ingredient table is dissolved in 20 times of cold water for later use) while melting the syrup, and mixing and heating to dissolve the carrageenan in a pot;
s4, blending: decocting to 70% (by using a saccharimeter to test product concentration), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 16 in an ingredient table), continuously decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22 and 23 in the ingredient table) dissolved acid water and essence when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 24 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, radix puerariae, gardenia, hovenia dulcis thunb, wolfberry, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow, sunset yellow, mango essence and 60-mesh young granulated sugar in an S1 ingredient table in an S1 ingredient table are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is distributed to 300 crowds of friends and testers of different age groups for tasting, and after a visit after one month, the soft sweets prepared by the product are found to have the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can relieve alcoholism, can supplement energy in time and have large drug-loading rate when being matched with soft sweets formed by glucose and the like, and achieve the effects of protecting liver and sobering up, and the favorable evaluation rate is up to 93%.
Example 5:
the production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet comprise the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 14% of water, 2% of white granulated sugar, 20% of 3% of glucose syrup, 46% of 4% of carrageenan, 2.5% of 5% of corn oligopeptide, 3% of 6% of kudzu root, 3% of 7% of gardenia, 3% of 8% of hovenia dulcis thunb, 2% of 9% of wolfberry, 1% of 10% of poria cocos, 1% of 11% of oyster, 0.3% of 12% of cassia seed, 0.4% of 13% of honeysuckle, 0.08% of 14% of licorice, 0.08% of 15% of grape seed extract, 0.08% of 16% of taurine, 0.4% of 17% of anhydrous lemon, 0.2% of 18% of malic acid, 0.4% of 19% of sodium citrate, 0.1% of 20% of white pigment (titanium dioxide), 0.012% of 21% of lemon yellow, 0.003% of 22% of sunset yellow, 0.4% of 23% of mango essence, and 1.965 of 24.60 mesh granulated sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in a dissolving solution (the material with the number 4 in the ingredient table is dissolved in 20 times of cold water for later use) while melting the syrup, and mixing and heating to dissolve the carrageenan in a pot;
s4, blending: decocting to 70% (by using a saccharimeter to test product concentration), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15 and 16 in an ingredient table), continuously decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22 and 23 in the ingredient table) dissolved acid water and essence when the temperature is reduced, uniformly stirring, and discharging and pouring into a mold;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a curing barn set to 55 ℃ for drying, starting to mix sand (material with the serial number of 24 in a burdening table) after drying for 20 hours in the curing barn, and continuously drying for 20 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
Water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, radix puerariae, gardenia, hovenia dulcis thunb, wolfberry, poria cocos, oyster, cassia seed, honeysuckle, liquorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow, sunset yellow, mango essence and 60-mesh young granulated sugar in an S1 ingredient table in an S1 ingredient table are subjected to ultraviolet surface sterilization for 30 minutes and then processed.
The ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the requirement, and weighed by an electronic scale of 0.01g, the temperature is controlled at 23 ℃, and the dry humidity of the ingredients is 50%.
The temperature of the bottom plate of the machine and the temperature of the jacket are adjusted to be 97 ℃ and 125 ℃ according to the processing requirements of the ingredients, and the particles are required to be complete and have no tail.
The temperature of the curing barn is set to 55 ℃, and the sugar can be collected after the curing barn is baked until the moisture is about 12.
The product is distributed to 300 crowds of friends and testers of different age groups for tasting, and after a visit after one month, the soft sweets prepared by the product are found to have the effects of promoting urination, removing toxicity, protecting liver, nourishing stomach and the like, can relieve alcoholism, can supplement energy in time and have large drug-loading rate when being matched with soft sweets formed by glucose and the like, and achieve the effects of protecting liver and sobering up, and the favorable evaluation rate is up to 92%.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention, and the scope of the present invention is not limited thereto, and any person skilled in the art can substitute or change the technical solution of the present invention and its inventive concept within the technical scope of the present invention.
Claims (5)
1. The production formula and the production method of the sobering-up herbaceous plant vitamin soft sweet are characterized in that: the method comprises the following steps:
s1, ingredient list: every 100kg of the material comprises the following components in percentage by mass: 1. 8 to 15 percent of water, 2 to 40 percent of white granulated sugar, 3 to 40 to 60 percent of glucose syrup, 4 to 1.5 to 3 percent of carrageenan, 5 to 2 to 4 percent of corn oligopeptide, 6 to 2 to 5 percent of kudzuvine root, 7 to 2 to 5 percent of gardenia, 8 to 1 to 3 percent of hovenia dulcis thunb, 9 to 1 to 3 percent of medlar, 10 to 1 to 3 percent of tuckahoe, 11 to 0.3 to 0.5 percent of oyster, 12 to 0.4 to 0.6 percent of cassia seed, 13 to 0.08 to 0.15 percent of honeysuckle, 14 to 0.08 to 0.15 percent of liquorice, 15 to 0.08 to 0.15 percent of grape seed extract, 16 to 0.08 to 0.15 percent of taurine, 17 to 0.4 to 0.6 percent of anhydrous lemon, 18 to 0.4 percent of malic acid, 19 to 0.4 to 0.6 percent of sodium citrate, 20 to 0.1 to 0.2 percent of white pigment (titanium dioxide), 21 to 0.012 percent of lemon yellow pigment, 22. 0.003-0.006% of sunset yellow, 23% of mango essence, 0.4-0.6% of 24.60-mesh granulated sugar and 1-3% of sugar;
s2, decocting: pouring the materials with the serial numbers 1, 2 and 3 in the ingredient list into a jacketed kettle, and then starting steam to heat and stir to dissolve sugar;
s3, pouring: dissolving carrageenan in 18-25 times of cold water while melting the syrup (material No. 4 in the ingredient table) in a pot, mixing, heating and dissolving;
s4, blending: decocting to 60-80 deg.C (product concentration tested by a saccharimeter), sequentially adding (materials 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, and 16 in the ingredient table), decocting to 73 deg.C, closing heating, adding (materials 17, 18, 19, 20, 21, 22, and 23 in the ingredient table) dissolved acid water and essence, stirring, and pouring;
s5, sugar recovery: pouring the syrup into a placed mould, strickling by a stainless steel scraper, removing leftover bits and pieces after cooling, demoulding and placing in a tray;
s6, drying: transferring the product into a baking room set to 50-60 ℃ for drying, starting to mix sand (material with the serial number of 24 in the batching table) after drying for 16-24 hours in the baking room, and continuing to dry for 12-24 hours after mixing;
s7, finished product inspection and warehousing: and receiving and warehousing after the moisture is tested to be qualified.
2. The production formula and the production method of the sobering-up herbal vitamin soft sweets according to claim 1, wherein water, white granulated sugar, glucose syrup, carrageenan, corn oligopeptide, kudzu root, gardenia, hovenia dulcis thumb, wolfberry fruit, poria cocos, oyster, cassia seed, honeysuckle flower, licorice, grape seed extract, taurine, anhydrous lemon, malic acid, sodium citrate, white pigment (titanium dioxide), lemon yellow pigment, sunset yellow pigment, mango essence and 60-mesh young granulated sugar in the ingredient table of S1 are processed after being subjected to ultraviolet surface sterilization for 25-40 minutes.
3. The production formula and the production method of the sober-up herbaceous plant vitamin soft sweets according to claim 1, wherein the ingredients in S1 are accurately weighed according to the instruction formula, double checked, weighed for later use according to the required weight, and weighed by using an electronic scale of 0.01g, the temperature is controlled at 18-26 ℃, and the dry humidity of the ingredients is 45-65%.
4. The production formula and the production method of the sober-up herbaceous plant vitamin soft sweets as claimed in claim 1, wherein the ingredients are processed at the temperature of 90-100 ℃ of the bottom plate of the machine, at the temperature of 120-130 ℃ of the jacket, and at the condition that the particles are intact and have no tail.
5. The production formula and the production method of the sobering-up herbaceous plant vitamin soft sweets as claimed in claim 1, wherein the temperature of the baking room is set to 50-60 ℃, and the sugar can be harvested after baking until the moisture is about 8-15 ℃.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115444061A (en) * | 2022-09-20 | 2022-12-09 | 蔡福带 | Soft sweet capable of dispelling effects of alcohol and protecting liver and preparation method of soft sweet |
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| CN1679890A (en) * | 2005-01-10 | 2005-10-12 | 于吉善 | Sobering up infusion granule and preparation thereof |
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Application publication date: 20220225 |