CN115336660A - Sour soup soft sweet and preparation method thereof - Google Patents
Sour soup soft sweet and preparation method thereof Download PDFInfo
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- CN115336660A CN115336660A CN202211041712.9A CN202211041712A CN115336660A CN 115336660 A CN115336660 A CN 115336660A CN 202211041712 A CN202211041712 A CN 202211041712A CN 115336660 A CN115336660 A CN 115336660A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 36
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000019674 grape juice Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 238000005187 foaming Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000015206 pear juice Nutrition 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013361 beverage Nutrition 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 36
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000021049 nutrient content Nutrition 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 description 9
- 241000209094 Oryza Species 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- 241000219094 Vitaceae Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000003797 essential amino acid Substances 0.000 description 2
- 235000020776 essential amino acid Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 206010001497 Agitation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 208000037147 Hypercalcaemia Diseases 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000000148 hypercalcaemia Effects 0.000 description 1
- 208000030915 hypercalcemia disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses sour soup soft sweets and a preparation method thereof, wherein the sour soup soft sweets comprise, by mass, 25-35 parts of white sour soup, 115-125 parts of fruit juice, 8-12 parts of Jilibing tablets, 65-75 parts of corn syrup, 30-36 parts of white granulated sugar, 0.5-1 part of edible salt, 0.02-0.03 part of konjac flour and 30-40 parts of drinking water as preparation raw materials. The invention adopts the white sour soup as one of the production raw materials of the soft sweets, and through proper raw material proportion and processing method, the added white sour soup can replace citric acid to adjust the taste, prolong the shelf life, increase the nutrient content in the soft sweets, enrich the variety of the soft sweets on the market, and the product has unique tuyere and taste and provides a new taste.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to sour soup soft sweets and a preparation method thereof.
Background
The history of Kailibai sour soup is long, about 1400 years. The food cooked by taking the Kaili white sour soup as the hotpot condiment is not only popular with people in southeast Qian, but also popular with the whole country as a taste business card in southeast Qian. The white sour soup is rich in 8 essential amino acids and 5 non-essential amino acids required by human body; is rich in natural organic acids such as acetic acid, tartaric acid, malic acid and a little succinic acid, etc.; is rich in minerals, has high calcium and phosphorus contents and is beneficial to the absorption of human body; it also contains beneficial bacteria such as cerevisiae Fermentum, lactobacillus, and Acetobacter. The sour soup produces alkaline substances through metabolism, the blood of a human body produces acidic substances, and the acid-base neutralization of the alkaline substances can maintain the excitability of nerves and muscles and the balance of the body.
The soft candy is a candy, and has toughness, elasticity, transparency and translucency. Different soft sweets can be made by preparing different auxiliary materials, have transparent color and various flavors, and are popular with people. The fruit soft sweets are prepared by taking fruits, gelatin, white granulated sugar and the like as main raw materials, contain a large amount of vitamins and are popular with the masses [7]. The soft sweets can be made into portable products and are snacks which are indispensable in leisure. Citric acid is added to most fondants as an additive to modify the taste of the fondant and thereby extend its shelf life. Citric acid is a colorless, odorless crystal. The eating of little citric acid is harmless to human body, but the taking of excessive citric acid can harm the health of the human body. Excessive consumption of citric acid can cause people to develop hypercalcemia and damage the digestive system. Children like to eat soft sweets, which usually contain citric acid, and therefore calcium absorption by children is affected, and growth and development of children are affected.
Disclosure of Invention
The invention aims to: the adopted white sour soup is rich in lactic acid, is natural organic acid, can replace citric acid to adjust the flavor of the soft sweet and prolong the shelf life of the soft sweet, can be used as a flavoring agent to increase the nutritional ingredients in the soft sweet, enriches the soft sweet varieties on the market and provides new taste for people.
The invention is realized by the following steps:
a sour soup soft sweet comprises, by mass, 25-35 parts of white sour soup, 115-125 parts of fruit juice, 8-12 parts of Jilibing tablets, 65-75 parts of corn syrup, 30-36 parts of white granulated sugar, 0.5-1 part of edible salt, 0.02-0.03 part of konjac flour and 30-40 parts of drinking water as preparation raw materials.
The fruit juice is grape juice or autumn pear juice.
The preparation method of the sour soup soft sweet comprises the following steps of:
1) Soaking and foaming: soaking Geliding in cold water;
2) Blending: heating and boiling the fruit juice for 30 seconds, adding sour soup, corn syrup, white granulated sugar, edible salt and konjac flour into the heated fruit juice, continuously stirring, and turning off the fire after the fruit juice is boiled for 5 minutes; naturally cooling the fruit juice to below 50 ℃, adding the well-foamed and drained gilidine sheets obtained in the step 1), and continuously stirring to melt the gilidine sheets;
3) And (3) refrigerating: pouring the product obtained in the step 2) into a mold, and putting the mold into a refrigerator for refrigeration for 24 hours;
4) Air drying: taking out the refrigerated product and naturally drying;
5) Packaging: and packaging the air-dried product.
Washing glutinous rice, mixing the glutinous rice and water according to the mass ratio of 1.
The fruit juice is prepared by cleaning fruits, pulping in a juicer, and filtering to obtain fruit juice.
The invention adopts the white sour soup as one of the production raw materials of the soft sweets, and through proper raw material proportion and processing method, the added white sour soup can replace citric acid to adjust the taste, prolong the shelf life, increase the nutrient content in the soft sweets, enrich the soft sweets on the market, and the product has unique wind gap and taste, thereby providing a new taste. The product of the invention has consistent color and no impurities, and conforms to the best color of the variety; the form is as follows: the block shape is complete, the surface is smooth and full, the size is the same, and no block is left or deformed; the sugar body is transparent, elastic, tough and full; flavor: is suitable for authentic fragrance and flavor.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments of the present invention, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1: a sour soup soft sweet comprises, by mass, 30 parts of white sour soup, 120 parts of grape juice, 10 parts of Jilibing slices, 70 parts of corn syrup, 35 parts of white granulated sugar, 0.5 part of edible salt, 0.02 part of konjac flour and 35 parts of drinking water.
The preparation method of the sour soup soft sweet comprises the following steps of:
1) Preparation of raw materials: cleaning grapes, putting the grapes into a juice extractor for pulping, and filtering the obtained juice for later use; washing glutinous rice, mixing the glutinous rice with water according to a mass ratio of 1;
2) Foaming: soaking Geliding in cold water;
3) Blending: heating and boiling grape juice for 30 seconds, adding sour soup, corn syrup, white granulated sugar, edible salt and konjac flour into the heated grape juice, continuously stirring, and turning off the fire after the grape juice is boiled for 5 minutes; naturally cooling the fruit juice to below 50 ℃, adding the well-foamed and drained gilidine sheets obtained in the step 1), and continuously stirring to melt the gilidine sheets;
4) And (3) refrigerating: pouring the product obtained in the step 2) into a mold, and putting the mold into a refrigerator for refrigeration for 24 hours;
5) Air drying: taking out the refrigerated product and naturally drying;
6) Packaging: and packaging the air-dried product.
Example 2: a sour soup soft sweet comprises, by mass, 25 parts of white sour soup, 125 parts of autumn pear juice, 12 parts of Jilibing tablets, 75 parts of corn syrup, 30 parts of white granulated sugar, 1 part of edible salt, 0.03 part of konjac flour and 40 parts of drinking water as preparation raw materials.
The preparation method of the sour soup soft sweet comprises the following steps of:
1) Preparation of raw materials: cleaning golden autumn pears, cutting the golden autumn pears into blocks, putting the blocks into a juice extractor for pulping, and filtering to obtain juice for later use; washing glutinous rice, mixing the glutinous rice and water according to a mass ratio of 1;
2) Foaming: soaking Geliding in cold water;
3) Blending: heating and boiling the golden autumn pear juice for 30 seconds, adding sour soup, corn syrup, white granulated sugar, edible salt and konjac flour into the heated fruit juice, continuously stirring, and turning off the fire after the fruit juice is boiled for 5 minutes; cooling the fruit juice to below 50 ℃, adding the well-foamed and drained gilding slices obtained in the step 1), and continuously stirring to melt the gilding slices;
4) And (3) refrigerating: pouring the product obtained in the step 3) into a mold, and putting the mold into a refrigerator for refrigeration for 24 hours;
5) Air drying: taking out the refrigerated product and naturally drying;
6) And (3) packaging: and packaging the air-dried product.
The sensory indexes of the product of the invention are as follows: color: the color is consistent without impurities, and the color is in accordance with the optimal color of the variety; the form is as follows: the block shape is complete, the surface is smooth and full, the size is the same, and no block is left or deformed; organizing: the candy body is transparent, elastic, tough and full; flavor: is suitable for authentic fragrance and flavor.
Microorganism indexes: the total number of colonies is less than or equal to 100CFU/mL, the total number of escherichia coli is less than or equal to 30MPN/100mL, and pathogenic bacteria are not detected.
The sour soup as an additive can avoid the harm caused by citric acid, and can promote the absorption of calcium and vitamin C by human body; the sour soup is mainly lactic acid bacteria and can help human digestion, vegetables and fruits eaten by human bodies at ordinary times are mostly alkaline, the sour soup can neutralize the alkalinity of the human bodies, the sour soup replaces citric acid as a flavoring agent to reduce additives added in food, and simultaneously, the irritation brought by the citric acid as the flavoring agent is reduced; the sour soup fruit soft sweets can increase the variety of the soft sweets, enrich the nutritional ingredients in the soft sweets and provide new taste for people.
Claims (5)
1. A sour soup soft candy, which is characterized in that: according to the mass portion, the beverage comprises 25-35 portions of white sour soup, 115-125 portions of fruit juice, 8-12 portions of Jilibing tablets, 65-75 portions of corn syrup, 30-36 portions of white granulated sugar, 0.5-1 portion of edible salt, 0.02-0.03 portion of konjaku flour and 30-40 portions of drinking water as preparation raw materials.
2. The soft sour soup of claim 1, wherein: the fruit juice is grape juice or golden autumn pear juice.
3. A method of preparing a fondant of claim 1, comprising: the preparation method comprises the following steps of:
1) Foaming: soaking Geliding in cold water;
2) Blending: heating and boiling the fruit juice for 30 seconds, adding sour soup, corn syrup, white granulated sugar, edible salt and konjac flour into the heated fruit juice, continuously stirring, and turning off the fire after the fruit juice is boiled for 5 minutes; cooling the fruit juice to below 50 ℃, adding the well-foamed and drained gilding slices obtained in the step 1), and continuously stirring to melt the gilding slices;
3) And (3) refrigerating: pouring the product obtained in the step 2) into a mold, and putting the mold into a refrigerator for refrigeration for 24 hours;
4) Air drying: taking out the refrigerated product and naturally drying;
5) Packaging: and packaging the air-dried product.
4. The method of claim 2, wherein: washing glutinous rice, mixing the glutinous rice and water according to a mass ratio of 1-50-1.
5. The method of claim 4, wherein: the fruit juice is prepared by cleaning fruits, pulping in a juicer, and filtering to obtain fruit juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211041712.9A CN115336660A (en) | 2022-08-29 | 2022-08-29 | Sour soup soft sweet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211041712.9A CN115336660A (en) | 2022-08-29 | 2022-08-29 | Sour soup soft sweet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115336660A true CN115336660A (en) | 2022-11-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211041712.9A Pending CN115336660A (en) | 2022-08-29 | 2022-08-29 | Sour soup soft sweet and preparation method thereof |
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| Country | Link |
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| CN (1) | CN115336660A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305435A (en) * | 2014-11-15 | 2015-01-28 | 凯里学院 | Golden-autumn pear sour soup beverage and processing technology thereof |
| CN105166254A (en) * | 2015-09-07 | 2015-12-23 | 福建省麦德好食品工业有限公司 | Fruity soft sweets and preparation method thereof |
| CN111374207A (en) * | 2020-03-11 | 2020-07-07 | 榆林学院 | Sea-buckthorn soft sweets and preparation method thereof |
-
2022
- 2022-08-29 CN CN202211041712.9A patent/CN115336660A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305435A (en) * | 2014-11-15 | 2015-01-28 | 凯里学院 | Golden-autumn pear sour soup beverage and processing technology thereof |
| CN105166254A (en) * | 2015-09-07 | 2015-12-23 | 福建省麦德好食品工业有限公司 | Fruity soft sweets and preparation method thereof |
| CN111374207A (en) * | 2020-03-11 | 2020-07-07 | 榆林学院 | Sea-buckthorn soft sweets and preparation method thereof |
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