CN115316478A - Formula and production process of semen cassiae health-care soft sweets - Google Patents
Formula and production process of semen cassiae health-care soft sweets 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
- A23G3/364—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
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Confectionery (AREA)
- Cosmetics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a formula of cassia seed health-care soft sweets and a production process thereof, wherein the cassia seed health-care soft sweets are prepared from the following components: the cassia seed health-care soft sweet is prepared by using 6-31 wt% of water, 0.5-2 wt% of cassia seed powder, 0.1-0.5 wt% of ginkgo seed powder, 30-36 wt% of white granulated sugar, 30-36 wt% of glucose syrup, 2-4 wt% of sorbitol, 0.2-0.5 wt% of pectin, 5-12 wt% of gelatin, 0.8-1.5 wt% of citric acid, 0.2-0.5 wt% of malic acid, 0.1-0.5 wt% of sodium citrate and 0.1-0.5 wt% of glazing oil, and further adding edible pigment accounting for 0.01 wt% of the total weight ratio, wherein the cassia seed powder and the ginkgo seed powder are prepared by grinding cassia seed and ginkgo, and the white granulated sugar, glucose, apple juice and pectin are extracted from plants. Meanwhile, the candy is endowed with new functions, the development direction is widened, and the current situation that the candy is singly used as leisure food is changed.
Description
Technical Field
The invention relates to the field of a processing technology of cassia seed health-care soft sweets, in particular to a formula of cassia seed health-care soft sweets and a production technology thereof.
Background
Hypertension and hyperlipidemia are one of the biggest factors harming human health, and according to statistics, 200 million people die from hypertension patients per year in China. In recent years, hypertension and hyperlipidemia have a trend towards younger age, and many people are confronted with the diseases. Once onset, patients lose mobility at a low rate and lose life at a high rate. In order to ensure the normal life of patients with cardiovascular diseases, the key is to lower blood pressure and blood fat, and the prevention of the diseases is to be realized in advance. Currently, blood pressure and blood fat reduction are mostly western medicines, the price is high, side effects are caused after long-term taking, and the taste is silent.
The purpose of the patent technology is to provide a health food for reducing blood pressure and blood fat for people suffering from hypertension and hyperlipidemia, the health food can provide efficacy and good taste, can be taken at any time in daily life, has good taste, low price, convenient eating and no toxic or side effect, and is suitable for people of all ages.
The candy is a food suitable for both young and old, and the candy is used as a carrier, and the medicinal ingredients in part of food materials are utilized to supplement necessary substances for human bodies by combining the theory of food and medicine homology, so that the treatment effect is achieved. In order to achieve the purpose, the technology adopted by the patent is to add a proper amount of cassia seed powder and ginkgo seed powder into the candy.
Disclosure of Invention
The invention aims to provide a formula of cassia seed health-care soft sweets and a production process thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the formula of the cassia seed health-care soft sweets comprises the following components: according to weight percentage, water is 6 to 31 percent, cassia seed powder is 0.5 to 2 percent, ginkgo seed powder is 0.1 to 0.5 percent, white granulated sugar is 30 to 36 percent, glucose syrup is 30 to 36 percent, sorbitol is 2 to 4 percent, pectin is 0.2 to 0.5 percent, gelatin is 5 to 12 percent, citric acid is 0.8 to 1.5 percent, malic acid is 0.2 to 0.5 percent, sodium citrate is 0.1 to 0.5 percent, glazing oil is 0.1 to 0.5 percent, and edible pigment is also added, wherein the edible pigment accounts for 0.01 percent of the total weight.
Preferably, the composition is prepared from the following components: according to the weight percentage, the beverage comprises 13.5 percent of water, 1 percent of cassia seed powder, 0.2 percent of ginkgo powder, 35 percent of white granulated sugar, 35 percent of glucose syrup, 3 percent of sorbitol, 0.3 percent of pectin, 10 percent of gelatin, 1.2 percent of citric acid, 0.35 percent of malic acid, 0.2 percent of sodium citrate, 0.2 percent of glazing oil and 0.01 percent of edible pigment accounting for the total weight ratio.
Preferably, the cassia seed powder and the ginkgo seed powder in the formula are respectively prepared by grinding cassia seed and ginkgo seed.
Preferably, the white granulated sugar, the glucose, the apple juice and the pectin in the formula are all extracted from plants.
A production process of semen cassiae health-care soft sweets comprises the following steps:
step 1, powder dissolution: adding appropriate amount of water into semen Cassiae and semen Ginkgo powder, stirring to dissolve completely, and pouring into sugar melting pot.
Step 2, sol: mixing pectin powder, sodium citrate and 1/3 of white sugar, slowly pouring into a sugar melting pot, stirring while pouring, and completely dissolving the pectin at 50-80 deg.C.
Step 3, sugar dissolving: adding glucose syrup and 2/3 of white sugar, and dissolving sugar.
Step 4, boiling: decocting at 100-125 deg.C until the sugar degree of the syrup is 80-86%
Step 5, dissolving and standing gelatin: fully dissolving gelatin with 2 times of water, uniformly stirring at the temperature of less than or equal to 80 ℃ to form uniform glue solution, and standing at the temperature of less than 80 ℃ for heat preservation for about 1.5 hours for later use.
Step 6, batching: preparing various auxiliary materials according to requirements for later use, wherein the auxiliary materials comprise citric acid, malic acid and pigment.
Step 7, blending: and pumping the syrup into a mixing pot through an 80-mesh filter, cooling the sugar liquor in the mixing pot to 80 ℃, adding gelatin, citric acid and malic acid while stirring, and uniformly mixing.
Step 8, color matching: adding pigment, and stirring.
Step 9, standing: standing to fully separate bubbles in the syrup, and skimming upper foams.
Step 10, injection molding: and pressing the shape required by the candy in the starch by using a mould with a corresponding shape, and pouring the sugar solution into the starch mould.
Step 11, drying: drying at the temperature of less than or equal to 45 ℃ and the humidity of less than or equal to 50 percent, wherein the drying time is set according to the weight of the sugar particles; after the time is reached, the baking is changed into cold baking, the temperature is less than or equal to 30 ℃, and the humidity is less than or equal to 50%.
Step 12, oiling and sanding: demoulding the sugar, sieving to remove starch on the surface of the sugar granule, and adding gloss oil or fine granulated sugar.
Step 13, packaging: and packaging films or boxes are used for inner packaging, code printing, boxing is carried out according to requirements, weight checking is carried out, and less packaging is prevented.
Step 14, checking: and (5) detecting according to the quality standard of the product, and warehousing and storing the qualified product.
Preferably, after the cassia seeds and the ginkgo powder are dissolved in the step 1, the mixture is filtered by a 80-mesh filter screen and then poured into a sugar melting pot.
Preferably, the starch used in step 10 has a moisture content of less than 7.5%.
Preferably, the drying time in step 11 is calculated as about 3H for 1 gram weight based on the weight of the sugar particles.
The traditional Chinese medicine considers that the cassia seed has the effects of clearing heat, calming the liver, tonifying the kidney, improving eyesight and the like, and can remove greasiness, lose weight, reduce blood fat and reduce blood pressure after being eaten frequently. Clinical experiments prove that the cassia seed can reduce blood pressure, blood fat, cholesterol and the like, and has good auxiliary treatment effects on coronary heart disease and hypertension.
Gingko is a high-grade nutritious tonic and contains crude protein, crude fat, reducing sugar, nucleoprotein, minerals, crude fiber and vitamins. According to scientific research: every 100g of fresh ginkgo contains 13.2g of protein, 72.6g of carbohydrate and 1.3g of fat, and also contains various trace elements of vitamin C, riboflavin, carotene, calcium, phosphorus, iron, selenium, potassium, magnesium and 8 amino acids, so that the ginkgo leaf tea has high edible value, medicinal value and health-care value and has miraculous effect on human health. The traditional Chinese medicine composition can well help a human body to improve microcirculation, can improve the microcirculation of the heart and treat coronary heart disease, can also improve the blood circulation of the brain and treat cerebrovascular disease, particularly has a good treatment effect on patients with cerebral ischemia, and can help the patients to quickly improve clinical symptoms and reduce the incidence rate of cerebral infarction on transient cerebral ischemia.
The two substances are both medicines and foods, and can be taken with ease without side effects.
Compared with the prior art, the invention has the beneficial effects that: the problems of poor taste, inconvenience in taking, high price and great side effect of the medicine are solved, and disease prevention is changed into a mode which is easy and well accepted by patients. Meanwhile, the new function of the candy is changed, the development direction is widened, and the current situation that the candy is singly used as food is changed.
Drawings
FIG. 1 is a process flow chart of the cassia seed health-care soft sweets.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention.
Example 1: referring to fig. 1, the invention provides a formula of semen cassiae health-care soft sweets, which is prepared from the following components: according to weight percentage, water is 6 to 31 percent, cassia seed powder is 0.5 to 2 percent, ginkgo seed powder is 0.1 to 0.5 percent, white granulated sugar is 30 to 36 percent, glucose syrup is 30 to 36 percent, sorbitol is 2 to 4 percent, pectin is 0.2 to 0.5 percent, gelatin is 5 to 12 percent, citric acid is 0.8 to 1.5 percent, malic acid is 0.2 to 0.5 percent, sodium citrate is 0.1 to 0.5 percent, glazing oil is 0.1 to 0.5 percent, and edible pigment is also added, wherein the edible pigment accounts for 0.01 percent of the total weight.
The cassia seed powder and the ginkgo seed powder in the formula are respectively prepared by grinding cassia seed and ginkgo seed.
The white granulated sugar, glucose, apple juice and pectin in the formula are all extracted from plants.
A production process of semen cassiae health-care soft sweets comprises the following steps:
step 1, powder dissolution: adding appropriate amount of water into semen Cassiae and semen Ginkgo powder, stirring to dissolve completely, and pouring into sugar melting pan.
Step 2, sol: mixing pectin powder, sodium citrate and 1/3 of white sugar uniformly, slowly pouring into a sugar melting pot, stirring while chamfering, and completely dissolving the gum at 50-80 deg.C.
Step 3, sugar dissolving: adding glucose syrup and 3/4 of white sugar, and dissolving sugar.
Step 4, boiling: decocting at 100-125 deg.C until the sugar degree of the syrup is 80-86%
Step 5, dissolving and standing gelatin: fully dissolving gelatin with 2 times of water, uniformly stirring at the temperature of less than or equal to 80 ℃ to form uniform glue solution, and standing at the temperature of less than 80 ℃ for heat preservation for about 1.5 hours for later use.
Step 6, batching: preparing various auxiliary materials according to requirements for later use, wherein the auxiliary materials comprise citric acid, malic acid, sodium citrate and pigment.
Step 7, blending: and pumping the syrup into a mixing pot through an 80-mesh filter, cooling the sugar liquor in the mixing pot to 80 ℃, adding gelatin, citric acid and malic acid while stirring, and uniformly mixing.
Step 8, color matching: adding pigment, and stirring.
Step 9, standing: standing to fully separate bubbles in the syrup, and skimming upper foams.
Step 10, injection molding: and pressing the shape required by the candy in the starch by using a mould with a corresponding shape, and pouring the sugar solution into the starch mould.
Step 11, drying: drying at a temperature of less than or equal to 45 ℃ and a humidity of less than or equal to 50%, wherein the drying time is set according to the weight of the sugar particles, and after the drying time is reached, the drying is changed into cold drying, the temperature is less than or equal to 30 ℃ and the humidity is less than or equal to 50%.
Step 12, oiling and sanding: demoulding the sugar, sieving to remove starch on the surface of the sugar granule, and adding gloss oil or fine granulated sugar.
Step 13, packaging: and packaging the inner package by using a packaging film or a box, coding, packing the box according to requirements, checking the weight and preventing less package.
Step 14, checking: and (5) detecting according to the quality standard of the product, and warehousing and storing the qualified product.
In the step 1, after the cassia seeds and the ginkgo powder are dissolved, the mixture is filtered by a 80-mesh filter screen and then poured into a sugar melting pot.
The starch used in step 10 has a moisture content of less than 7.5%.
The drying time in step 11 is calculated according to the weight of the sugar particles and the weight of 1 gram and about 3H.
In the invention, 0.5kg-2kg of cassia seed powder and 0.1kg-0.5kg of ginkgo powder are weighed and added into 1.2kg-6.2kg of water to be fully dissolved until no agglomeration exists; filtering with 80 mesh filter screen, and pouring the filtrate into a pan for melting sugar. Uniformly mixing 0.2kg-0.5kg of pectin powder, 0.8kg-1.5kg of sodium citrate and 8.6kg-10.3kg of white granulated sugar, slowly pouring into a sugar melting pot, stirring while pouring, and completely dissolving the pectin at 50-80 ℃; adding 4.8kg-24.8kg of water into a sugar melting pot, adding 30kg-36kg of glucose syrup, 2kg-4kg of sorbitol and 21.4kg-25.7kg of white granulated sugar, and starting to melt sugar; heating the sugar melting pot to 100-125 deg.C, decocting to obtain syrup with sugar degree of 80-86%; mixing gelatin, keeping the temperature for about 1.5 hr, and mixing with adjuvants (citric acid, malic acid, and pigment); pumping the decocted syrup into a mixing pot through an 80-mesh filter; when the temperature of the mixed material sugar solution in the boiler is reduced to 80 ℃, adding gelatin, citric acid and malic acid while stirring, and then adding pigment for color matching; mixing the materials uniformly, standing, and skimming foam; injecting into starch mold, baking at temperature not higher than 42 deg.C and humidity not higher than 50%, and cold baking at temperature not higher than 25 deg.C and humidity not higher than 50%; and (4) demolding the sugar particles, oiling, packaging, inspecting and warehousing.
Example 2: referring to fig. 1, the invention provides a formula of semen cassiae health-care soft sweets, which is prepared from the following components: according to the weight percentage, the beverage comprises 13.5 percent of water, 1 percent of cassia seed powder, 0.2 percent of ginkgo powder, 35 percent of white granulated sugar, 35 percent of glucose syrup, 3 percent of sorbitol, 0.3 percent of pectin, 10 percent of gelatin, 1.2 percent of citric acid, 0.35 percent of malic acid, 0.2 percent of sodium citrate, 0.2 percent of glazing oil and 0.01 percent of edible pigment accounting for the total weight ratio.
The cassia seed powder and the ginkgo seed powder in the formula are respectively prepared by grinding cassia seed and ginkgo seed.
The white granulated sugar, glucose, apple juice and pectin in the formula are all extracted from plants.
A production process of semen cassiae health-care soft sweets comprises the following steps:
step 1, powder dissolution: adding appropriate amount of water into semen Cassiae and semen Ginkgo powder, stirring to dissolve completely, and pouring into sugar melting pan.
Step 2, sol: mixing pectin powder, sodium citrate and 1/3 of white sugar, slowly pouring into a sugar melting pot, stirring while pouring, and completely dissolving the pectin at 50-80 deg.C.
Step 3, sugar dissolving: adding glucose syrup and 3/4 of white sugar, and dissolving sugar.
Step 4, boiling: decocting at 100-125 deg.C until the sugar content of the syrup is 80-86%
Step 5, dissolving and standing gelatin: fully dissolving gelatin with 2 times of water, uniformly stirring at the temperature of less than or equal to 80 ℃ to form uniform glue solution, standing at the temperature of less than 80 ℃ and preserving heat for about 1.5 hours for later use.
Step 6, batching: preparing various auxiliary materials according to requirements for later use, wherein the auxiliary materials comprise citric acid, malic acid, sodium citrate and pigment.
Step 7, blending: and (3) pumping the syrup into a mixing pot through an 80-mesh filter, adding gelatin, citric acid and malic acid while stirring when the temperature of the sugar liquid in the mixing pot is reduced to 80 ℃, and uniformly mixing.
Step 8, color matching: adding pigment, and stirring.
Step 9, standing: standing to fully separate bubbles in the syrup, and skimming upper foams.
Step 10, injection molding: and pressing the shape required by the candy in the starch by using a mould with a corresponding shape, and pouring the sugar solution into the starch mould.
Step 11, drying: drying at a temperature of less than or equal to 45 ℃ and a humidity of less than or equal to 50%, wherein the drying time is set according to the weight of the sugar particles, and after the drying time is up, the drying is carried out by cold drying at a temperature of less than or equal to 30 ℃ and a humidity of less than or equal to 50%.
Step 12, oiling and sanding: demoulding the sugar, sieving to remove starch on the surface of sugar granule, and mixing with gloss oil or fine granulated sugar.
Step 13, packaging: and packaging films or boxes are used for inner packaging, code printing, boxing is carried out according to requirements, weight checking is carried out, and less packaging is prevented.
Step 14, checking: and (5) detecting according to the quality standard of the product, and warehousing and storing the qualified product.
In the step 1, after the cassia seed and the ginkgo seed powder are dissolved, filtering the solution by a 80-mesh filter screen, and then pouring the solution into a sugar melting pot.
The starch used in step 10 has a moisture content of less than 7.5%.
The drying time in step 11 is calculated according to the weight of the sugar particles and the weight of 1 gram, and the drying time is calculated according to the weight of 3H.
In the invention, 1kg of cassia seed powder and 0.2kg of ginkgo powder are weighed and added into 10kg of water to be fully dissolved until no agglomeration exists; filtering with 80 mesh filter screen, and pouring the filtrate into a pan for melting sugar. Uniformly mixing 0.3kg of pectin powder, 0.2kg of sodium citrate and 10kg of white granulated sugar, slowly pouring into a sugar melting pot, stirring while pouring, and completely dissolving the pectin at 50-80 ℃; adding 3.5kg of water, 35kg of glucose syrup, 3kg of sorbitol and 25kg of white granulated sugar into a sugar melting pot to start to melt sugar; heating the sugar melting pot to 100-125 deg.C, decocting to obtain syrup with sugar degree of 80-86%; mixing gelatin, keeping the temperature for about 1.5 hr, and mixing with adjuvants (citric acid, malic acid, sodium citrate, and pigment); pumping the decocted syrup into a mixing pot through a 80-mesh filter; when the temperature of the mixed material sugar solution in the boiler is reduced to 80 ℃, adding gelatin, citric acid and malic acid while stirring, and then adding pigment for color matching; mixing the materials uniformly, standing, and skimming foam; injecting into starch mold, baking at temperature not higher than 42 deg.C and humidity not higher than 50%, and cold baking at temperature not higher than 25 deg.C and humidity not higher than 50%; and (4) demolding the sugar particles, oiling, packaging, inspecting and warehousing.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described in the foregoing embodiments, or equivalents may be substituted for some of the features thereof, and any modifications, equivalents, improvements and the like made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (8)
1. The formula of the cassia seed health-care soft sweet is characterized by comprising the following components: according to weight percentage, water is 6% -31%, cassia seed powder is 0.5% -2%, ginkgo seed powder is 0.1% -0.5%, white granulated sugar is 30% -36%, glucose syrup is 30% -36%, sorbitol is 2% -4%, pectin is 0.2% -0.5%, gelatin is 5% -12%, citric acid is 0.8% -1.5%, malic acid is 0.2% -0.5%, sodium citrate is 0.1% -0.5%, glazing oil is 0.1% -0.5%, and edible pigment is added, wherein the edible pigment accounts for 0.01% of the total weight.
2. The formula of the cassia seed health-care soft sweets as claimed in claim 1, which is characterized by being prepared from the following components: according to weight percentage, 13.5 percent of water, 1 percent of cassia seed powder, 0.2 percent of ginkgo seed powder, 35 percent of white granulated sugar, 35 percent of glucose syrup, 3 percent of sorbitol, 0.3 percent of pectin, 10 percent of gelatin, 1.2 percent of citric acid, 0.35 percent of malic acid, 0.2 percent of sodium citrate, 0.2 percent of glazing oil and 0.01 percent of edible pigment accounting for the total weight percentage.
3. The formula of the cassia seed health-care soft sweets as claimed in claim 1, wherein the formula comprises the following components in percentage by weight: the cassia seed powder and the ginkgo seed powder in the formula are respectively prepared by grinding cassia seed and ginkgo seed.
4. The formula of the cassia seed health-care soft sweets as claimed in claim 1, wherein the formula comprises the following components in percentage by weight: the white granulated sugar, glucose, apple juice and pectin in the formula are all extracted from plants.
5. A production process of semen cassiae health-care soft sweets is characterized by comprising the following steps: the method comprises the following steps:
step 1, powder dissolution: adding appropriate amount of water into semen Cassiae and semen Ginkgo powder, stirring to dissolve completely, and pouring into sugar melting pan.
Step 2, sol: mixing pectin powder, sodium citrate and 1/3 of white sugar, slowly pouring into a sugar melting pot, stirring while pouring, and completely dissolving the pectin at 50-80 deg.C.
Step 3, sugar dissolving: adding glucose syrup and 2/3 of white sugar, and dissolving sugar.
Step 4, boiling: decocting at 100-125 deg.C until the sugar content of the syrup is 80-86%
Step 5, dissolving and standing gelatin: fully dissolving gelatin with 2 times of water, uniformly stirring at the temperature of less than or equal to 80 ℃ to form uniform glue solution, and standing at the temperature of less than 80 ℃ for heat preservation for about 1.5 hours for later use.
Step 6, batching: preparing various auxiliary materials according to requirements for later use, wherein the auxiliary materials comprise citric acid, malic acid and pigment.
Step 7, blending: and (3) pumping the syrup into a mixing pot through an 80-mesh filter, adding gelatin, citric acid and malic acid while stirring when the temperature of the sugar liquid in the mixing pot is reduced to 80 ℃, and uniformly mixing.
Step 8, color matching: adding pigment, and stirring.
Step 9, standing: standing to fully separate bubbles in the syrup, and skimming upper foams.
Step 10, injection molding: and pressing the shape required by the candy in the starch by using a mould with a corresponding shape, and pouring the sugar liquid into the starch mould.
Step 11, drying: drying at a temperature of less than or equal to 45 ℃ and a humidity of less than or equal to 50%, wherein the drying time is set according to the weight of the sugar particles, and after the drying time is reached, the drying is changed into cold drying, the temperature is less than or equal to 30 ℃ and the humidity is less than or equal to 50%.
Step 12, oiling and sanding: demoulding the sugar, sieving to remove starch on the surface of sugar granule, and mixing with gloss oil or fine granulated sugar.
Step 13, packaging: and packaging films or boxes are used for inner packaging, code printing, boxing is carried out according to requirements, weight checking is carried out, and less packaging is prevented.
Step 14, checking: and (5) detecting according to the quality standard of the product, and warehousing and storing the qualified product.
6. The production process of the cassia seed health-care soft sweets as claimed in claim 5, is characterized in that: in the step 1, after the cassia seed and the ginkgo seed powder are dissolved, filtering the solution by a 80-mesh filter screen, and then pouring the solution into a sugar melting pot.
7. The production process of the cassia seed health-care soft sweets as claimed in claim 5, wherein the production process comprises the following steps: the starch used in step 10 has a moisture content of less than 7.5%.
8. The production process of the cassia seed health-care soft sweets as claimed in claim 5, is characterized in that: the drying time in step 11 is calculated according to the weight of the sugar particles and the weight of 1 gram and about 3H.
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