CN114698718A - Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof - Google Patents
Trichosanthes kirilowii fruit pulp soft sweet and preparation process thereof Download PDFInfo
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Images
Classifications
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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
-
- 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
-
- 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
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses trichosanthes kirilowii fruit pulp soft sweets and a preparation process thereof, and relates to the technical field of soft sweets preparation, wherein the technical scheme is as follows: the method specifically comprises the following steps: s1: selecting fresh trichosanthes kirilowii pulp; s2: drying the flesh of the Trichosanthes kirilowii Maxim to obtain a dried flesh sugar block of the Trichosanthes kirilowii Maxim; s3: crushing fructus Trichosanthis pulp and storing in a dry container; s4: placing fructus Trichosanthis pulp and yellow crystal sugar in a pot, heating with slow fire and stirring; s5: decocting for 8-10 min to completely melt fructus Trichosanthis pulp and yellow crystal sugar; s6: adding carrageenan, agar powder and citric acid, stirring until the carrageenan, agar powder and citric acid are completely melted, turning off the fire, pouring the gelatin sheet which is soaked for more than 10 minutes in advance and is dried by filtration, and fully stirring to melt the gelatin sheet and completely and uniformly mixing the gelatin sheet with the sugar liquid; s7: casting a mold; s8: and cooling and demolding. The preparation process can prepare the trichosanthes kirilowii pulp soft sweets which have good elasticity, are easy to chew, are not sticky to teeth, are light reddish brown in color, bright and glossy, are sour, sweet and tasty, have no peculiar smell and have the specific caramel taste of the trichosanthes kirilowii pulp.
Description
Technical Field
The invention relates to the technical field of soft sweet preparation, in particular to a trichosanthes kirilowii maxim fruit pulp soft sweet and a preparation process thereof.
Background
Among the "health food records available auxiliary materials and the use regulations (2021 edition) and the" health food records product formulation and technical requirements (2021 edition) performed from 6/1/2021, powder and gel candy are incorporated into the health food records formulation, from which the gel candy becomes one of seven major health food product formulations. Compared with tablets and capsules, the gel candy has richer forms, more delicious taste and easy chewing; it is easier to carry and take than oral solution, granule and powder. The advantages lead the functional gel candy to develop very quickly, gradually increase the share of the market and have wide development prospect.
Trichosanthes kirilowii is a plant belonging to the genus Trichosanthes of the family Cucurbitaceae, and the species for which medicine can be used are Trichosanthes kirilowii Maxim (Trichosanthes kirilowii Maxim.) and Trichosanthes rosthornii Harms (Trichosanthes rosthornii) which are included in the Chinese pharmacopoeia (2020 edition). Fructus Trichosanthis is a medicine for treating cough due to lung heat, turbid phlegm, yellow and thick, thoracic obstruction, cardialgia, chest fullness, acute mastitis, pulmonary abscess, intestinal abscess, and constipation; the dry mature seeds are used as trichosanthes kirilowii maxim for dry cough with sticky phlegm and constipation due to intestinal dryness; the dried mature pericarp is used as trichosanthes peel for treating phlegm-heat cough, chest distress and hypochondriac pain; the dry root of the radix trichosanthis is used as a medicine for treating fever polydipsia, lung heat dry cough, internal heat diabetes, sore and ulcer pyogenic infections.
The pharmacological action of the trichosanthes kirilowii maxim fruit is mainly to improve the cardiovascular system and eliminate phlegm and relieve cough. In addition, Trichosanthes kirilowii Maxim has certain effects in resisting tumor, ulcer, bacteria and diarrhea. At present, the study on the trichosanthes kirilowii is mainly focused on improving the function of a cardiovascular system and a cerebrovascular system, and the trichosanthes kirilowii has various activities of protecting cardiovascular and ischemic cardiac muscle, improving blood transportation condition, resisting blood coagulation, reducing serum cholesterol and the like. At present, related products developed according to the pharmacological action of the trichosanthes kirilowii comprise trichosanthes kirilowii peel injection, trichosanthes tablet and the like, the related products of the trichosanthes kirilowii are few, and the development and utilization of the trichosanthes kirilowii are still to be enhanced.
Due to the high edible value of the trichosanthes seeds, most of the trichosanthes planted and cultivated in China is used for producing the trichosanthes seeds, the peel can be further processed to obtain trichosanthes peel, but the pulp of the trichosanthes is basically not effectively utilized and is largely discarded. In fact, the flesh of the trichosanthes kirilowii contains rich fatty acid, amino acid, mineral substances, vitamins and other components, the polysaccharide content of the trichosanthes kirilowii is the highest in the whole fruit, and the trichosanthes kirilowii has good activities of immunity enhancement, oxidation resistance, cardiotoxicity protection and the like and has higher research and development values. The flesh of the trichosanthes kirilowii contains high fructose syrup, has fruit fragrance, taste sweetness stronger than that of cane sugar, has cool feeling, contains rich natural pigment, has good prospect as food development, but the soft sweet of the flesh of the trichosanthes kirilowii is not developed in the market at present.
Disclosure of Invention
The invention aims to provide a trichosanthes fruit pulp soft sweet and a preparation process thereof, and the preparation process can be used for preparing the trichosanthes fruit pulp soft sweet which has the advantages of good soft sweet elasticity, easiness in chewing, no tooth sticking, light reddish brown color, brightness, luster, sour, sweet, delicious taste and no peculiar smell and has the specific caramel taste of the trichosanthes fruit pulp.
The technical purpose of the invention is realized by the following technical scheme: a trichosanthes kirilowii fruit pulp soft sweet and a preparation process thereof specifically comprise the following steps:
s1: selecting mature trichosanthes kirilowii maxim, cutting open the mature trichosanthes kirilowii maxim, taking out pulp and seed doughs, wrapping the doughs with clean and sterile gauze, forcibly extruding, and collecting yellow pulp liquid filtered out by the gauze by using a container to obtain uniform fresh trichosanthes kirilowii maxim pulp;
s2: spreading a preservative film in a flat tray, slowly pouring the flesh of the trichosanthes kirilowii maxim to ensure that the liquid height of the flesh is not higher than 1cm, putting the tray into an oven, setting the temperature to be 50-60 ℃, and drying for 2-3 days to obtain a dried trichosanthes kirilowii maxim flesh sugar block;
s3: taking out the dried fructus Trichosanthis pulp, peeling off the preservative film, crushing into size of nail cover, and storing in a drying container;
s4: putting dried fructus Trichosanthis pulp and yellow crystal sugar into a pot, adding water, heating with slow fire and stirring;
s5: covering the pot cover after the water is boiled, continuously boiling for 8-10 minutes, and stirring during boiling until the trichosanthes kirilowii maxim pulp and the yellow crystal sugar are completely melted to form uniform syrup-shaped liquid;
s6: adding carrageenan, agar powder and citric acid in several times, stirring until completely melted, turning off fire, cooling syrup to below 80 deg.C, pouring gelatin sheet soaked for more than 10 min in advance and dried, stirring thoroughly to melt the gelatin sheet and mixing with sugar liquid completely;
s7: sucking the sugar solution by a dropper, and extruding into a clean and dry silica gel mold;
s8: and (3) placing the mold filled with the sugar solution into a fresh-keeping layer of a refrigerator, cooling for 3-5 hours, taking out, and demolding to obtain the trichosanthes kirilowii fruit pulp soft sweets.
By adopting the technical scheme, the drying temperature is controlled to be 50-60 ℃, the fruit pulp is not coked or carbonized due to overhigh drying temperature, the fruit pulp is not mildewed due to overlow drying temperature, and the dried soft candy has unique caramel gas; crushing the dried trichosanthes kirilowii pulp into the size of nail covers because the trichosanthes kirilowii pulp has high sugar content and high viscosity, and is not suitable for being crushed into powder, otherwise, the powder is bonded again and aggregated into a large hard block; the yellow rock sugar is used as a sweetening agent, so that the dried trichosanthes kirilowii fruit pulp can be flavored, and the trichosanthes kirilowii fruit pulp soft sweet has certain throat moistening and cough relieving functions; three gels, namely gelatin sheet, carrageenan and agar, are selected for compounding to ensure the taste and stability of the soft sweet.
The invention is further configured to: the proportion of the trichosanthes kirilowii maxim pulp, the yellow rock candy, the gelatin piece, the carrageenan, the agar powder and the citric acid is 10:60:15:1:0.5: 1.
By adopting the technical scheme, the trichosanthes fruit pulp soft sweet which has better elasticity, is easy to chew, does not stick to teeth, is light reddish brown in color, is bright and glossy, is sour and sweet, has no peculiar smell and has the peculiar caramel taste of the trichosanthes fruit pulp can be prepared by adopting the proportion.
In conclusion, the invention has the following beneficial effects: the drying temperature is controlled to be 50-60 ℃, the fruit pulp is not coked or carbonized due to overhigh drying temperature, the fruit pulp is not mildewed due to overlow drying temperature, and the dried soft candy has unique caramel gas; crushing the dried trichosanthes kirilowii pulp into the size of nail covers because the trichosanthes kirilowii pulp has high sugar content and high viscosity, and is not suitable for being crushed into powder, otherwise, the powder is bonded again and aggregated into a large hard block; the yellow rock sugar is used as a sweetening agent, so that the dried trichosanthes kirilowii fruit pulp can be flavored, and the trichosanthes kirilowii fruit pulp soft sweet has certain throat moistening and cough relieving functions; three gels, namely gelatin sheet, carrageenan and agar, are selected for compounding to ensure the taste and stability of the soft sweet.
Drawings
FIG. 1 is a flow chart of a trichosanthes kirilowii fruit pulp soft sweet and a preparation process thereof in the embodiment of the invention.
Detailed Description
The present invention is described in further detail below with reference to fig. 1.
Example (b): a fructus Trichosanthis fruit pulp soft candy and its preparation method are shown in figure 1, and specifically comprise the following steps:
s1: selecting mature trichosanthes kirilowii maxim, cutting open the mature trichosanthes kirilowii maxim, taking out pulp and seed doughs, wrapping the doughs with clean and sterile gauze, forcibly extruding, and collecting yellow pulp liquid filtered out by the gauze by using a container to obtain uniform fresh trichosanthes kirilowii maxim pulp;
s2: spreading a preservative film in a flat tray, slowly pouring the flesh of the trichosanthes kirilowii maxim to ensure that the liquid height of the flesh is not higher than 1cm, putting the tray into an oven, setting the temperature to be 50-60 ℃, and drying for 2-3 days to obtain a dried trichosanthes kirilowii maxim flesh sugar block;
s3: taking out the dried fructus Trichosanthis pulp, peeling off the preservative film, crushing into size of nail cover, and storing in a drying container;
s4: putting dried fructus Trichosanthis pulp and yellow crystal sugar into a pot, adding water, heating with slow fire and stirring;
s5: covering a pot cover after water is boiled, continuously boiling for 8-10 minutes, and stirring during the boiling period until the trichosanthes fruit pulp and yellow rock sugar are completely melted to form uniform syrup-like liquid;
s6: adding carrageenan, agar powder and citric acid in several times, stirring until completely melted, turning off fire, cooling syrup to below 80 deg.C, pouring gelatin sheet soaked for more than 10 min in advance and dried, stirring thoroughly to melt the gelatin sheet and mixing with sugar liquid completely;
s7: sucking the sugar solution by a dropper, and extruding into a clean and dry silica gel mold;
s8: and (3) placing the mold filled with the sugar solution into a fresh-keeping layer of a refrigerator, cooling for 3-5 hours, taking out, and demolding to obtain the trichosanthes kirilowii fruit pulp soft sweets.
In this embodiment, taking the dosage of 50 soft sweets (2 g/soft sweets) as an example, the preparation method of the embodiment is used to prepare 10g of dried trichosanthes fruit pulp, 60g of yellow rock candy, 100ml of dissolved water, 1g of carrageenan, 0.5g of agar powder, 1g of citric acid and 15g of gelatin piece, so as to obtain 50 soft sweets of trichosanthes.
The ratio of the trichosanthes kirilowii maxim pulp to the yellow rock candy, the gelatin piece, the carrageenan, the agar powder and the citric acid is 10:60:15:1:0.5: 1.
In this example, in order to find the optimal formulation of the jelly, relevant experiments were performed, and the following are experimental results:
1 Experimental materials and instruments
Fresh mature trichosanthes kirilowii maxim fruits (Xinxihui agricultural development limited, Sichuan province), yellow rock candy (Maillard star source food limited), gelatin piece (Hebeihaodong biotechnology limited), carrageenan (Xinglong food ingredient business), agar powder (Nameow Ming lan Hei Co., Ltd.), citric acid (Weifang Yinxuan practical limited), and the soft candy formula except the trichosanthes kirilowii maxim fruits is prepared from materials which are sold in market food grade.
AB104-N electronic balance (mettler-toledo international trade (shanghai) ltd), refrigerator (hyacineto electrical equipment ltd), GZX-DX-40X45 electrothermal constant temperature drying oven (shanghai leap into medical equipment factory), JD24D810 sipole electric frying pan (zhe jiang su poel ltd), fondant silica gel mold (shanghai kaoshler culture transmission ltd).
2 Single factor experiment
And respectively comparing the gel effects of the gelatin, the carrageenan and the agar with different addition amounts, and exploring the gel characteristics, the optimal use condition and the addition amount. The trichosanthes kirilowii pulp is used as a main component of the soft sweet, the addition amount of the trichosanthes kirilowii pulp directly influences the quality of a soft sweet finished product, and a proper addition amount range of the trichosanthes kirilowii pulp can be selected through a single-factor experiment.
2.1 addition amount of gelatin
2.5g, 5g, 7.5g, 10g and 12.5g of gelatin which is soaked in cold water at the temperature of 15 ℃ for ten minutes are respectively added into water at the temperature of 80 ℃ and 50mL, the mixture is uniformly stirred, the gelatin is poured into a mold after being completely melted, the mold is released after the gelatin is placed in a refrigerator for refrigeration for more than 5 hours, the gel is placed on white paper to be observed and compared for the gel effect, the results are scored according to the table 6, and the results are shown in the following table 1.
TABLE 1 Effect of different gelatin addition levels on the gelling Effect
| Gelatin addition amount | Gel effect | Score of |
| 2.5g | Transparent, elastic, incomplete structure and difficult demoulding | 49 |
| 5g | Transparent, elastic, incomplete tissue and difficult demoulding | 57 |
| 7.5g | Yellowish, transparent, elastic, and slightly damaged tissue | 67 |
| 10g | Yellow, transparent, elastic and uniform tissue | 82 |
| 12.5g | Yellow, transparent, elastic and uniform tissue | 82 |
2.2 amount of Carrageenan
0.5g, 1g, 1.5g, 2g and 2.5g of carrageenan are respectively added into 50mL of boiling water, stirring is not stopped until the carrageenan is completely melted, fire is turned off, the liquid is poured into a mould and then is put into a refrigerator for refrigeration for 5 hours, the gel is taken out after demoulding and is put on clean white paper to observe the gel effect, and the results are scored according to the table 6, and are shown in the following table 2.
TABLE 2 Effect of different amounts of carrageenan on the gelling Effect
2.3 addition amount of agar
0.25g of agar, 0.5g of agar, 0.75g of agar, 1.0g of agar and 1.25g of agar are respectively added into boiling 50mL of water, stirring is not stopped until the agar is completely melted, the fire is turned off, the liquid is poured into a mold, then the mold is placed in a refrigerator for refrigeration for 5 hours, the gel is taken out, the gel is placed on clean white paper to observe the gel effect, and the results are scored according to the table 6, and the results are shown in the following table 3.
TABLE 3 Effect of different agar addition amounts on the gelling effect
| Agar addition | Gel effect | Score of |
| 0.25g | Unclear profile, soft collapse, poor elasticity and transparency | 34 |
| 0.5g | Has elasticity and toughness, is relatively transparent and slightly white | 68 |
| 0.75g | Poor elasticity, brittleness and milky white colloid | 62 |
| 1.0g | Hard, poor elasticity, very brittle, milky white | 52 |
| 1.25g | Very hard, poor elasticity, very brittle, milky white | 41 |
2.4 adding amount of fructus Trichosanthis pulp
Under the condition that other conditions are not changed, comparing the influence of the addition amount of the trichosanthes kirilowii fruit pulp of 5g, 10g, 15g, 20g and 25g on the taste of the soft sweet, adding 100mL of water, 10g of gelatin, 0.5g of carrageenan, 0.5g of agar, 1g of citric acid and 50g of yellow rock candy, and obtaining the results shown in the following table 4.
TABLE 4 influence of different amounts of fructus Trichosanthis pulp on soft candy taste
The three gels have larger difference in gel effect, the colloid prepared from the gelatin has the best elasticity, but the dosage is larger, when the addition amount of the gelatin is more than 15%, more uniform and complete colloid can be prepared, and the quality of the colloid prepared by less than 15% is poorer; the colloid prepared from the carrageenan has the best transparency, but has large brittleness and small elasticity, and is easy to have a liquid removal phenomenon, and when the addition amount of the carrageenan is more than 3%, the obtained colloid has good quality, but insoluble impurities are increased; the colloid prepared from the agar has low transparency, but small dosage, high hardness and toughness, and good quality (more than 1.5%) when the addition amount of the agar is 0.5-1.5%.
When the addition amount of the trichosanthes fruit pulp is 10-15%, the taste of the obtained soft candy is best and is lower than 5%, the soft candy is not obvious in characteristic, and caramel smell of the trichosanthes fruit pulp is hardly smelled; above 20%, the bitter taste is too heavy and the taste is not good.
3 gel compounding proportion optimization
Three gels of gelatin, carrageenan and agar were subjected to a 3-factor 3-level orthogonal test according to the usage amounts (50 mL with water) in table 5 below, and the optimum compounding ratio was explored.
TABLE 5 Quadrature optimization test factor levels for gelling agents
| Level of | Agar (A, g) | Carrageenan (B, g) | Gelatin (C, g) |
| 1 | 0.1 | 0.25 | 2.5 |
| 2 | 0.25 | 0.5 | 5 |
| 3 | 0.4 | 0.75 | 7.5 |
Ten experimenters are collected, sensory evaluation is carried out on the compounded colloid according to the following table 6, and the optimal compounding proportion is finally obtained through orthogonal calculation.
TABLE 6 sensory evaluation criteria for gel Effect of the gels
The scoring tables and results are shown in Table 7 below
TABLE 7 Quadrature test results for gel formulation ratio
According to the experimental result, the optimal compounding proportion of the three gels is as follows: carrageenin: agar 15:1: 0.5.
4 formula optimization of soft sweets
An orthogonal test is used for exploring an optimal formula among the trichosanthes kirilowii maxim pulp, the yellow rock candy and the citric acid, 100mL of water is used, and the addition amount of the gel is added according to an optimal compound ratio, namely 15g of gelatin, 1g of carrageenan and 0.5g of agar, so that about 50 soft sweets with 2g of each soft sweets can be prepared.
Test levels and sensory evaluation tables, orthogonal test results are shown in tables 8, 9 and 10 below.
TABLE 8 orthogonal optimization test factor levels for fondant formulations
| Level of | Trichosanthes kirilowii pulp (A, g) | Crystal sugar (B, g) | Citric acid (C, g) |
| 1 | 10 | 40 | 0.5 |
| 2 | 15 | 50 | 1 |
| 3 | 20 | 60 | 1.5 |
TABLE 9 fondant sensory quality Scoring standards
TABLE 10 orthogonal test results for fondant formulations
According to the experimental result, the optimal soft sweet formula is the trichosanthes kirilowii fruit pulp: yellow rock sugar: citric acid 10:60: 1;
finally, obtaining the soft sweet formula which is the trichosanthes kirilowii pulp: yellow rock sugar: gelatin: carrageenin: agar: citric acid-10: 60:15:1:0.5: 1. The prepared soft candy has good elasticity, is easy to chew, is not sticky to teeth, is light reddish brown in color, bright and glossy, is sour and sweet, has no peculiar smell, and has the specific caramel taste of the flesh of the trichosanthes kirilowii maxim.
The working principle is as follows: the drying temperature is controlled to be 50-60 ℃, the fruit pulp is not coked or carbonized due to overhigh drying temperature, the fruit pulp is not mildewed due to overlow drying temperature, and the dried soft candy has unique caramel gas; crushing the dried trichosanthes kirilowii pulp into the size of nail covers because the trichosanthes kirilowii pulp has high sugar content and high viscosity, and is not suitable for being crushed into powder, otherwise, the powder is bonded again and aggregated into a large hard block; the yellow rock sugar is used as a sweetening agent, so that the dried trichosanthes kirilowii fruit pulp can be flavored, and the trichosanthes kirilowii fruit pulp soft sweet has certain throat moistening and cough relieving functions; three gels, namely gelatin sheet, carrageenan and agar, are selected for compounding to ensure the taste and stability of the soft sweet.
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Claims (2)
1. A trichosanthes kirilowii fruit pulp soft sweet and a preparation process thereof are characterized in that: the method specifically comprises the following steps:
s1: selecting mature trichosanthes kirilowii maxim, cutting open the mature trichosanthes kirilowii maxim, taking out pulp and seed doughs, wrapping the doughs with clean and sterile gauze, forcibly extruding, and collecting yellow pulp liquid filtered out by the gauze by using a container to obtain uniform fresh trichosanthes kirilowii maxim pulp;
s2: spreading a preservative film in a flat tray, slowly pouring the pulp of the trichosanthes kirilowii Maxim to ensure that the liquid height of the pulp is not higher than 1cm, then putting the tray into an oven, setting the temperature to be 50-60 ℃, and baking for 2-3 days to obtain a dried trichosanthes kirilowii Maxim pulp sugar block;
s3: taking out the dried fructus Trichosanthis pulp, peeling off the preservative film, crushing into size of nail cover, and storing in a drying container;
s4: putting dried fructus Trichosanthis pulp and yellow crystal sugar into a pot, adding water, heating with slow fire, and stirring;
s5: covering the pot cover after the water is boiled, continuously boiling for 8-10 minutes, and stirring during boiling until the trichosanthes kirilowii maxim pulp and the yellow crystal sugar are completely melted to form uniform syrup-shaped liquid;
s6: adding carrageenan, agar powder and citric acid in several times, stirring until completely melted, turning off fire, cooling syrup to below 80 deg.C, pouring gelatin sheet soaked for more than 10 min in advance and dried, stirring thoroughly to melt the gelatin sheet and mixing with sugar liquid completely;
s7: sucking the sugar solution by a dropper, and extruding into a clean and dry silica gel mold;
s8: and (3) placing the mold filled with the sugar solution into a fresh-keeping layer of a refrigerator, cooling for 3-5 hours, taking out, and demolding to obtain the trichosanthes kirilowii fruit pulp soft sweets.
2. The trichosanthes kirilowii fruit pulp soft sweet and the preparation process thereof according to claim 1 are characterized in that: the proportion of the trichosanthes kirilowii maxim pulp, the yellow rock candy, the gelatin piece, the carrageenan, the agar powder and the citric acid is 10:60:15:1:0.5: 1.
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| CN102742803A (en) * | 2012-07-20 | 2012-10-24 | 李德祥 | Snake gourd fruit flesh massecuite and preparation method thereof |
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