CN115644292A - Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof - Google Patents
Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof Download PDFInfo
- Publication number
- CN115644292A CN115644292A CN202211322923.XA CN202211322923A CN115644292A CN 115644292 A CN115644292 A CN 115644292A CN 202211322923 A CN202211322923 A CN 202211322923A CN 115644292 A CN115644292 A CN 115644292A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- iron
- rich
- endothelium corneum
- gigeriae galli
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses an iron-rich hawthorn and chicken gizzard-membrane gel soft sweet and a preparation method thereof. The iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets prepared from iron pyrophosphate rich in iron elements, sodium iron ethylenediaminetetraacetate, hawthorn concentrated juice, endothelium corneum gigeriae galli extract and the like have the effects of tonifying qi and enriching blood, are rich in nutrition, are sour and sweet in taste, are convenient to eat, and have the effects of promoting spleen strengthening and appetite stimulating, helping digestion and resolving food stagnation, promoting qi circulation and removing blood stasis, and arresting seminal emission.
Description
Technical Field
The invention belongs to the technical field of soft candy processing, and particularly relates to iron-rich hawthorn and endothelium corneum gigeriae galli gel soft candy and a preparation method thereof.
Background
With the development of the times, the social rhythm is accelerated, more and more walking tools are generated, the exercise amount of people is reduced, more and more foods are eaten, and the accompanying phenomena of dyspepsia, abdominal distension and the like occur in a dispute, particularly teenagers and children groups are obvious. The gel candy is a common snack in life, is continuously developed and diversified in shape in order to meet the preferences of different people, but is generally only required to be in heavy color, aroma, taste and the like. With the continuous improvement of living standard, consumers expect to taste the gel candy with fresh taste, and also expect to have health care function by adding homologous medicinal and edible raw materials, and play a positive role in body health by daily eating. CN2022107050059 discloses a hawthorn and endothelium corneum gigeriae galli soft candy and a production process thereof, but endothelium corneum gigeriae galli has a thigh fishy smell, is not good in taste and is slightly bitter, and is not good in mouthfeel. Endothelium corneum Gigeriae Galli is the inner wall of dry ballast of Phasianidae domestic chicken, is a clinically common Chinese medicinal variety, mainly contains 18 amino acids such as gastric juice essence, keratin, pepsin, amylase, multiple vitamins, lysine, serine, etc., and microelements such as aluminum, calcium, copper, iron, etc., and has effects of invigorating stomach, resolving food stagnation, arresting seminal emission, relieving stranguria, and removing calculus. The name of ' chicken ' gizzard-membrane ' is that ancient people pay more attention to it, and compares it with ' gold ' in the chicken body. Modern pharmacological studies show that the endothelium corneum gigeriae galli has the effect of increasing the small intestine propulsion rate, can improve the content of human gastrin and plasma motilin, and has the effects of regulating functional dyspepsia and improving gastrointestinal functions. The fructus crataegi is dry mature fruit of Crataegus pinnatifida bge or Crataegus pinnatifida bge of Rosaceae, has effects of resolving food stagnation, invigorating stomach, promoting qi circulation, removing blood stasis, eliminating turbid pathogen, reducing blood lipid, and can be used for treating food stagnation, dysentery, abdominal pain, eliminating turbid pathogen, and reducing blood lipid. Iron plays a role in hematopoiesis in human bodies, participates in the synthesis of blood proteins, cytochromes and various enzymes, and promotes growth; iron also serves to promote the transport of oxygen and nutrients in the blood. Iron content is too low, which can cause iron-deficiency anemia, immunologic function reduction, metabolic disturbance, pale complexion and skin loss of luster. The technical personnel in the field need to develop an iron-rich hawthorn and chicken gizzard-membrane gel soft sweet and a preparation method thereof to meet the requirements of the existing application market and performance.
Disclosure of Invention
In view of the above, the invention provides an iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweet and a preparation method thereof.
The iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweet comprises the following raw materials in parts by mass: 75-95 parts of maltitol solution, 5-10 parts of erythritol, 0.001-0.005 part of carmine, 0.1-2.0 parts of endothelium corneum gigeriae galli extract, 0.1-0.5 part of ferric pyrophosphate, 8-10 parts of gelatin, 1.0-10.0 parts of hawthorn concentrated juice, 0.1-0.5 part of sodium iron ethylenediaminetetraacetate, 0.1-1.0 part of citric acid and 0.001-0.5 part of carnauba wax.
Further, the endothelium corneum gigeriae galli extract is prepared by crushing, extracting with ethanol, concentrating and drying the inner wall of a dry sand bag of a chicken of a juvenile animal to obtain the endothelium corneum gigeriae galli extract with the 80-mesh sieve passing rate of more than 95% and the ash content of less than 5%.
The preparation method of the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft candy comprises the following steps: the method comprises the following steps: glue melting: adding weighed gelatin and water into a gelatin melting tank according to the ratio of 1 to 1, wherein the ratio is (1); step two: boiling sugar: adding the weighed erythritol and maltitol solution into a sugar boiling pot, heating and stirring the sugar boiling pot at the temperature of 120-130 ℃, dipping syrup into a stirring rod after the sugar solution in the sugar boiling pot boils for 5min, observing, enabling the syrup to flow down along the rod to form a thin short sugar strip which is not easy to break, measuring the content of soluble solids when the sugar strip is hot, stopping heating when the content of the soluble solids is more than or equal to 85%, and cooling to 93-95 ℃ to obtain a feed liquid B for later use; step three: blending: pumping the material liquid A and the material liquid B into a material mixing tank, stirring and mixing uniformly, and carrying out water bath on a jacket of the material mixing tank at the constant temperature of 78-85 ℃ to obtain material liquid C; adding a certain amount of hawthorn concentrated juice, the endothelium corneum gigeriae galli extract, ferric pyrophosphate, sodium iron ethylenediaminetetraacetate, citric acid and carmine into the feed liquid C, uniformly mixing and stirring, standing for 10 minutes to obtain a clear iron-rich hawthorn endothelium corneum gigeriae galli gel soft sugar liquid D, and measuring the content of soluble solids in the feed liquid D, wherein the content of the soluble solids is 75-80%;
food fortified iron and food fortified with ingested iron are generally "good quality and low cost" effective ways to improve the nutritional status of iron. Ferric pyrophosphate and sodium ferric ethylene diamine tetraacetate, stable in property, not easy to be oxidized, free from toxic and side effects, good in taste, and easy to be dissolved in water, and can be used as an iron nutrition enhancer applied to the iron-rich hawthorn chicken gizzard membrane gel soft sweets to supplement sufficient iron elements to human bodies.
Step four: pouring, cooling and demolding: conveying the feed liquid D into a hopper of a casting machine through a discharge pump, starting casting, conveying the cast soft candy mold into a cooling demolding machine through a conveying belt for cooling demolding, wherein the cooling temperature is-5 ℃, and drying the demolded soft candy in a drying room; step five: and (3) drying: placing the demolded soft sweet in a constant-temperature and constant-humidity environment for drying and dewatering, wherein the temperature is 20-25 ℃, the humidity is 40-60%, the drying time is 24-60h, and the moisture is measured after drying and is controlled to be 16-20%; step six: packaging and warehousing: and packaging the dried iron-rich hawthorn and chicken gizzard-membrane gel soft sweets, inspecting and warehousing after the soft sweets are packaged.
Further, the hawthorn concentrated juice is hawthorn concentrated juice prepared from hawthorn of Rosaceae.
Furthermore, the 20 ℃ refractometer soluble solid content of the hawthorn concentrated juice is 40-60%, and the total acid content of the hawthorn concentrated juice is 0.4-0.5% by citric acid when the hawthorn concentrated juice is diluted to be 6% of the soluble solid content.
The invention has the beneficial effects that:
the invention adopts a formula of medicinal and edible raw material hawthorn concentrated juice and endothelium corneum gigeriae galli extract, and ferric pyrophosphate, ethylene diamine tetraacetic acid ferric sodium salt, gelatin, maltitol, erythritol, citric acid and carmine are matched to prepare the iron-rich hawthorn endothelium corneum gigeriae galli gel candy. The endothelium corneum Gigeriae Galli and fructus crataegi are both edible materials with the same source of medicine and food, and the combination of the two materials can stimulate appetite and remove food stagnation, eliminate grain and meat, and simultaneously the taste and acidity change of fructus crataegi can improve the fishy smell of endothelium corneum Gigeriae Galli and enhance the efficacy. The iron-rich hawthorn and endothelium corneum gigeriae galli gel soft candy prepared from iron pyrophosphate rich in iron elements, sodium iron ethylenediaminetetraacetate, hawthorn concentrated juice, endothelium corneum gigeriae galli extract and the like has the effects of tonifying qi and enriching blood, is rich in nutrition, is sour and sweet and delicious in taste, is convenient to eat, and has the effects of tonifying spleen, stimulating appetite, promoting digestion, promoting qi circulation, removing blood stasis, astringing seminal emission, stopping nocturnal emission and the like.
Drawings
The invention is described in detail with reference to the accompanying drawings, and fig. 1 is a process flow chart of the production process of the iron-rich hawthorn and chicken's gizzard-membrane gel soft sweets.
Detailed Description
Example 1
The iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweet comprises the following components in parts by weight: 90 parts of maltitol solution, 8 parts of erythritol, 9.0 parts of gelatin, 0.20 part of sodium iron ethylenediamine tetraacetate, 5.0 parts of hawthorn concentrated juice, 1.0 part of endothelium corneum gigeriae galli extract, 0.25 part of ferric pyrophosphate, 0.4 part of citric acid, 0.002 part of carmine and 0.01 part of carnauba wax.
And (3) hawthorn concentrated juice: the raw materials are cleaned, crushed, squeezed, separated, enzymolyzed, ultrafiltered, decolorized and deacidified, concentrated, sterilized, filled, inspected and warehoused to obtain the haw condensed juice which accords with SB/T10202-1993 standard, the 20 ℃ refractometer method soluble solid content of the haw condensed juice is 60%, when the haw condensed juice is diluted to 6% soluble solid content, the total acid content is 0.5% by citric acid, the haw condensed juice has dark red brown taste and smell, has the taste and fragrance of fresh haw fruit, has pure taste, is viscous transparent liquid without suspended matter impurities and impurities visible to naked eyes, wherein the haw fruit is a fully mature, red and bright belief big fresh fruit, does not have pests and rotten unqualified fruit, the sanitary requirement in the production and processing process accords with the regulations of GB12695-2016 and GB14881-2014, and the drinking water accords with the regulations of GB 5749-2006. Endothelium corneum gigeriae galli extract: weighing 1kg endothelium corneum Gigeriae Galli, soaking in water, mincing, adjusting pH to 12 with 40% NaOH, heating in 70 deg.C water bath for 3 hr, filtering, treating the residue with the method, and filtering. Adjusting pH of the filtrate to 4.0 with 2mol/LHCl, filtering, and centrifuging to obtain precipitate. Dewatering the precipitate with diethyl ether and anhydrous ethanol, naturally drying at 25 deg.C for 48 hr to obtain final product with water content of 8.95% to obtain endothelium corneum Gigeriae Galli extract with 80 mesh sieve passing rate of 95.1% and ash content of 3%. The method for preparing the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets comprises the following steps: step one, glue melting: adding the weighed gelatin and water into a gelatin melting tank according to a ratio of 4; step two, sugar cooking: adding the weighed erythritol and maltitol solutions into a sugar decocting pot, heating and stirring the sugar decocting pot at 125 ℃, dipping the syrup by a stirring rod after the sugar solution in the sugar decocting pot boils for 5min, observing, making the syrup not easy to break down when the syrup flows down along the rod, measuring the content of soluble solids when the syrup is hot, stopping heating when the content of the soluble solids is more than or equal to 85%, and cooling to 94 ℃ to obtain a feed liquid B for later use; step three, blending: pumping the material liquid A and the material liquid B into a material preparing tank, stirring and mixing uniformly, and carrying out jacket water bath on the material preparing tank at a constant temperature of 82 ℃ to obtain material liquid C; adding a certain amount of concentrated hawthorn juice, endothelium corneum gigeriae galli extract, ferric pyrophosphate, sodium iron ethylenediaminetetraacetate, citric acid and carmine into the feed liquid C, mixing and stirring uniformly, standing for 10 minutes to obtain a clear iron-rich hawthorn endothelium corneum gigeriae galli gel soft sugar liquid D, and measuring the content of soluble solids in the feed liquid D, wherein the content of the soluble solids is 78%; step four, pouring, cooling and demolding: conveying the feed liquid D into a hopper of a casting machine through a discharge pump, starting casting, conveying the cast soft candy mold into a cooling demolding machine through a conveying belt for cooling demolding, wherein the cooling temperature is 0 ℃, and drying the demolded soft candy in a drying room; step five, drying: placing the demolded soft sweets in a constant-temperature and constant-humidity environment for drying and dewatering at 22 ℃, the humidity is 50%, the drying time is 35h, and measuring the moisture after drying, wherein the moisture is controlled at 18%; sixthly, packaging and warehousing: and packaging the dried iron-rich hawthorn and chicken gizzard-membrane gel soft sweets, inspecting and warehousing after the soft sweets are packaged.
Example 2
75 parts of maltitol solution, 5 parts of erythritol, 8 parts of gelatin, 1.0 part of hawthorn concentrated juice, 0.1 part of endothelium corneum gigeriae galli extract, 0.1 part of ferric pyrophosphate, 0.1 part of sodium ferric ethylene diamine tetraacetate, 0.1 part of citric acid, 0.001 part of carmine and 0.001 part of carnauba wax.
Weighing endothelium corneum Gigeriae Galli, soaking in water, mincing, soaking in 0.5mol/LHCl solution at bath ratio of 1: 5 for 2h, filtering, adding 10 times of 35% NaOH solution into filter residue, stirring at room temperature for 2h, filtering, adjusting pH of the filtrate to 4.0 with 2mol/LHCl solution, filtering, and centrifuging to obtain precipitate. Dewatering the precipitate with diethyl ether and anhydrous ethanol, and naturally drying for 48 hr to obtain the final product with water content of 8.93%. Removing water to obtain endothelium corneum Gigeriae Galli extract, and drying to obtain endothelium corneum Gigeriae Galli extract fructus crataegi concentrated juice with 80 mesh passing rate of 96% and ash content of 4%, as in example 1.
The method for preparing the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets comprises the following steps: step one, glue melting: adding the weighed gelatin and water into a gelatin melting tank according to the proportion of 1; step two, sugar boiling: adding the weighed erythritol and maltitol solutions into a sugar decocting pot, heating and stirring the sugar decocting pot at 130 ℃, dipping the syrup by a stirring rod after the sugar solution in the sugar decocting pot boils for 5min, observing, making the syrup not easy to break down when the syrup flows down along the rod, measuring the content of soluble solids when the syrup is hot, stopping heating when the content of the soluble solids is more than or equal to 85%, and cooling to 95 ℃ to obtain a feed liquid B for later use; step three, blending: pumping the material liquid A and the material liquid B into a material preparing tank, stirring and mixing uniformly, and carrying out water bath on a jacket of the material preparing tank at a constant temperature of 85 ℃ to obtain material liquid C; adding a certain amount of hawthorn concentrated juice, the chicken's gizzard-membrane extract, ferric pyrophosphate, sodium iron ethylenediaminetetraacetate, citric acid and carmine into the feed liquid C, uniformly mixing and stirring, standing for 10 minutes to obtain a clear iron-rich hawthorn chicken's gizzard-membrane gel soft sugar liquid D, and measuring the content of soluble solids in the feed liquid D, wherein the content of the soluble solids is 80%; step four, pouring, cooling and demolding: conveying the feed liquid D into a hopper of a casting machine through a discharge pump, starting casting, conveying the cast soft candy mold into a cooling demolding machine through a conveying belt for cooling demolding, wherein the cooling temperature is 5 ℃, and drying the demolded soft candy in a drying room; step five, drying: placing the demolded soft sweets in a constant-temperature constant-humidity environment for drying and dewatering at 25 ℃, the humidity is 60%, the drying time is 60h, and measuring the moisture after drying, wherein the moisture is controlled at 16%; sixthly, packaging and warehousing: and packaging the dried iron-rich hawthorn and chicken gizzard-membrane gel soft sweets, inspecting and warehousing after the soft sweets are packaged.
Example 3
95 parts of maltitol solution, 10 parts of erythritol, 10 parts of gelatin, 10.0 parts of hawthorn concentrated juice, 2.0 parts of endothelium corneum gigeriae galli extract, 0.5 part of ferric pyrophosphate, 0.5 part of sodium ferric ethylene diamine tetraacetic acid, 1.0 part of citric acid, 0.005 part of carmine, 0.01 part of edible essence-jujube essence and 0.5 part of carnauba wax. The 20 ℃ refractometry soluble solid content of the hawthorn concentrated juice is 40%, the total acid content of the hawthorn concentrated juice when the hawthorn concentrated juice is diluted to be 6% soluble solid content is 0.4% by citric acid, and the chicken's gizzard-membrane extract is the same as that in example 1. The method for preparing the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets comprises the following steps: step one, glue melting: adding the weighed gelatin and water into a gelatin melting tank according to the proportion of 1; step two, sugar boiling: adding the weighed erythritol and maltitol solutions into a sugar decocting pot, heating and stirring the sugar decocting pot at 120 ℃, dipping the syrup by a stirring rod after the sugar solution in the sugar decocting pot boils for 5min, observing, making the syrup not easy to break down when the syrup flows down along the rod, measuring the content of soluble solids when the syrup is hot, stopping heating when the content of the soluble solids is more than or equal to 85%, and cooling to 93 ℃ to obtain a feed liquid B for later use; step three, blending: pumping the material liquid A and the material liquid B into a material preparing tank, stirring and mixing uniformly, and carrying out water bath on a jacket of the material preparing tank at the constant temperature of 78 ℃ to obtain material liquid C; adding a certain amount of hawthorn concentrated juice, the endothelium corneum gigeriae galli extract, ferric pyrophosphate, sodium iron ethylenediaminetetraacetate, citric acid, carmine and edible essence into the feed liquid C, uniformly mixing and stirring, standing for 10 minutes to obtain a clear iron-rich hawthorn endothelium corneum gigeriae galli gel soft sugar liquid D, and measuring the content of soluble solids in the feed liquid D, wherein the content of the soluble solids is 75%; step four, pouring, cooling and demolding: conveying the feed liquid D into a hopper of a casting machine through a discharge pump, starting casting, conveying the cast soft candy mold into a cooling demolding machine through a conveying belt for cooling demolding, wherein the cooling temperature is-5 ℃, and drying the demolded soft candy in a drying room; step five, drying: placing the demolded soft sweets in a constant-temperature and constant-humidity environment for drying and dewatering at 20 ℃, wherein the humidity is 40%, the drying time is 24h, and the moisture is measured after drying and is controlled at 20%; sixthly, packaging and warehousing: and packaging the dried iron-rich hawthorn and chicken gizzard-membrane gel soft sweets, inspecting and warehousing after the soft sweets are packaged.
The physicochemical properties and functional components of the iron-rich hawthorn chicken gizzard-membrane jelly soft candy prepared in example 1 are shown in table 1
TABLE 1 iron-rich fructus crataegi endothelium corneum Gigeriae Galli gel soft candy physicochemical properties and functional ingredient detection
| Serial number | Detecting items | Example 1 | Detection method | Remarks to note |
| 1 | Loss on drying | 16.69g/100g | SB/T10021-2017 | 16.69% |
| 2 | Iron | 78mg/100g | GB/T22244-2008 | Not less than 3 mg/soft candy and 4 g/soft candy |
| 3 | Total number of colonies | Conform to | GB4789.2-2016 | |
| 4 | Escherichia coli | Conform to | GB4789.3-2016 | |
| 5 | Salmonella | Conform to | GB4789.4-2016 | |
| 6 | Staphylococcus aureus | Conform to | GB4789.10-2016 |
25 volunteers of different age groups, different sexes and different professions are randomly selected, objective evaluation is carried out on the taste, color (color uniformity and clarity), smell and tissue (surface smoothness, section condition, hardness, viscosity and bubble existence condition) of the iron-rich hawthorn endothelium corneum gigeriae galli gel soft sweets, and the final score of example 1 reaches 88.6 points.
The sensory evaluation criteria of the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets are shown in table 2.
TABLE 2 sensory evaluation standard of iron-rich hawthorn chicken gizzard-membrane gel soft sweets
| (1) Color and luster | |
| Index (I) | Score of |
| Uniform and bright | 16~20 |
| Is more uniform and bright | 11~15 |
| Uniformity or transparency in general | 6~10 |
| Poor uniformity and transmittance | 0~5 |
| (2) Smell(s) | |
| Index (es) | Score of |
| Has high adaptability and strong hawthorn smell | 23~30 |
| Has moderate smell compliance and strong hawthorn smell | 16~22 |
| Slight smell and no obvious smell | 8~15 |
| The smell compliance is poor, and the product has no intrinsic smell or other peculiar smell | 0~7 |
| (3) Taste of the product | |
| Index (es) | Score of |
| Has sweet and sour taste and full chewing strength | 23~30 |
| Has sweet and sour taste and enough chewing power | 16~22 |
| Taste or chewiness | 8~15 |
| Bad taste, sour or sweet, no chewing | 0~7 |
| (4) Tissue state | |
| Index (I) | Score of |
| Smooth surface, no air bubbles and no sticking to teeth | 16~20 |
| The surface is smooth, no air bubble exists,relatively sticky tooth | 11~15 |
| Rough surface, a few bubbles and sticky teeth | 6~10 |
| Unsmooth surface, air bubbles, sticking to teeth | 0~5 |
Claims (5)
1. An iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweet is characterized in that: the composite material comprises the following raw materials in parts by mass: 75 to 95 parts of maltitol solution, 5 to 10 parts of erythritol, 8 to 10 parts of gelatin, 1.0 to 10.0 parts of hawthorn concentrated juice, 0.1 to 2.0 parts of endothelium corneum gigeriae galli extract, 0.1 to 0.5 part of ferric pyrophosphate, 0.1 to 0.5 part of sodium ferric ethylene diamine tetraacetate, 0.1 to 1.0 part of citric acid, 0.001 to 0.005 part of carmine and 0.001 to 0.5 part of carnauba wax.
2. The iron-rich hawthorn and chicken gizzard-membrane gel soft sweet as claimed in claim 1, which is characterized in that: the endothelium corneum Gigeriae Galli extract is prepared by pulverizing inner wall of dry sand bag of young chicken, extracting with ethanol, concentrating, and drying to obtain endothelium corneum Gigeriae Galli extract with 80 mesh passing rate of more than 95% and ash content of less than 5%.
3. The method for preparing the iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets according to any one of claims 1 to 2, which comprises the following steps: the method comprises the following steps: glue melting: adding weighed gelatin and water into a gelatin melting tank according to the ratio of 1 to 1, wherein the ratio is (1); step two: sugar cooking: adding the weighed erythritol and maltitol solution into a sugar boiling pot, heating and stirring the sugar boiling pot at the temperature of 120-130 ℃, dipping syrup into a stirring rod after the sugar solution in the sugar boiling pot boils for 5min, observing, enabling the syrup to flow down along the rod to form a thin short sugar strip which is not easy to break, measuring the content of soluble solids when the sugar strip is hot, stopping heating when the content of the soluble solids is more than or equal to 85%, and cooling to 93-95 ℃ to obtain a feed liquid B for later use; step three: blending: pumping the material liquid A and the material liquid B into a batching tank, stirring and mixing uniformly, and carrying out water bath on a jacket of the batching tank at constant temperature of 78 to 85 ℃ to obtain a material liquid C; adding a certain amount of hawthorn concentrated juice, the endothelium corneum gigeriae galli extract, ferric pyrophosphate, sodium iron ethylenediaminetetraacetate, citric acid and carmine into the feed liquid C, uniformly mixing and stirring, standing for 10 minutes to obtain a clear iron-rich hawthorn endothelium corneum gigeriae galli gel soft sugar liquid D, and measuring the content of soluble solids in the feed liquid D, wherein the content of the soluble solids is 75-80%; step four: pouring, cooling and demolding: conveying the feed liquid D into a hopper of a casting machine through a discharge pump, starting casting, conveying the cast soft candy mold into a cooling demolding machine through a conveying belt for cooling demolding, wherein the cooling temperature is-5 ℃, and drying the demolded soft candy in a drying room; step five: and (3) drying: placing the demolded soft sweet in a constant-temperature and constant-humidity environment for drying and dewatering, wherein the temperature is 20-25 ℃, the humidity is 40-60%, the drying time is 24-60h, and the moisture is measured after drying and is controlled to be 16-20%; step six: packaging and warehousing: and packaging the dried iron-rich hawthorn and chicken gizzard-membrane gel soft sweets, inspecting and warehousing after the soft sweets are packaged.
4. The method for preparing the iron-rich hawthorn and chicken gizzard-membrane gel soft candy as claimed in claim 3, which is characterized in that: the fructus crataegi concentrated juice is prepared from fructus crataegi of Crataegus of Rosaceae.
5. The method for preparing the iron-rich hawthorn and chicken gizzard-membrane gel soft candy as claimed in claim 4, which is characterized in that: the 20 ℃ refractometry soluble solid content of the hawthorn concentrated juice is 40-60%, and the total acid content of the hawthorn concentrated juice diluted to 6% soluble solid content is 0.4-0.5% by citric acid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211322923.XA CN115644292A (en) | 2022-10-27 | 2022-10-27 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211322923.XA CN115644292A (en) | 2022-10-27 | 2022-10-27 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115644292A true CN115644292A (en) | 2023-01-31 |
Family
ID=84990713
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211322923.XA Pending CN115644292A (en) | 2022-10-27 | 2022-10-27 | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115644292A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415464A (en) * | 2010-09-26 | 2012-04-18 | 保龄宝生物股份有限公司 | Novel sugar-free candy product |
| CN107683941A (en) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | A kind of temperature tolerance frosted soft sweets and preparation method thereof |
| CN108813076A (en) * | 2018-05-28 | 2018-11-16 | 郑州清华园生物工程有限公司 | A kind of endothelium corneum gigeriae galli fructus crataegi flaked candy and its production technology |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
| CN110651876A (en) * | 2019-11-05 | 2020-01-07 | 福建好来屋食品工业有限公司 | Throat-moistening soft sweet and preparation method thereof |
| CN111084270A (en) * | 2020-01-20 | 2020-05-01 | 亨美久健康科技(广东)有限公司 | Hawthorn-chicken gizzard membrane-poria cocos gel candy and preparation method thereof |
| CN114946991A (en) * | 2022-06-21 | 2022-08-30 | 山东金晔农法食品有限公司 | Hawthorn and endothelium corneum gigeriae galli soft sweets and production process thereof |
| CN114984098A (en) * | 2022-07-21 | 2022-09-02 | 安徽九春堂药业有限公司 | Hawthorn chicken gizzard-membrane chewable tablet and preparation method thereof |
-
2022
- 2022-10-27 CN CN202211322923.XA patent/CN115644292A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415464A (en) * | 2010-09-26 | 2012-04-18 | 保龄宝生物股份有限公司 | Novel sugar-free candy product |
| CN107683941A (en) * | 2017-09-28 | 2018-02-13 | 杭州索契健康科技有限公司 | A kind of temperature tolerance frosted soft sweets and preparation method thereof |
| CN108813076A (en) * | 2018-05-28 | 2018-11-16 | 郑州清华园生物工程有限公司 | A kind of endothelium corneum gigeriae galli fructus crataegi flaked candy and its production technology |
| CN109965073A (en) * | 2019-04-16 | 2019-07-05 | 广东富味健康科技有限公司 | A kind of gel candy of stomach strengthening and digestion promoting and preparation method thereof |
| CN110651876A (en) * | 2019-11-05 | 2020-01-07 | 福建好来屋食品工业有限公司 | Throat-moistening soft sweet and preparation method thereof |
| CN111084270A (en) * | 2020-01-20 | 2020-05-01 | 亨美久健康科技(广东)有限公司 | Hawthorn-chicken gizzard membrane-poria cocos gel candy and preparation method thereof |
| CN114946991A (en) * | 2022-06-21 | 2022-08-30 | 山东金晔农法食品有限公司 | Hawthorn and endothelium corneum gigeriae galli soft sweets and production process thereof |
| CN114984098A (en) * | 2022-07-21 | 2022-09-02 | 安徽九春堂药业有限公司 | Hawthorn chicken gizzard-membrane chewable tablet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107149021A (en) | A kind of production method of longan-jujube brown sugar block | |
| CN102696967A (en) | Senile series miscellaneous grains-miscellaneous bean cooking-free noodle and preparation method thereof | |
| CN106418501A (en) | Healthcare food with weight reducing function | |
| KR100715653B1 (en) | Growth-promoting foodstuff | |
| CN104431755A (en) | Preparation method of buckwheat health-care product | |
| CN1248595C (en) | Eight-treasure gruel with reed | |
| CN105475584A (en) | Selenium-enriched health care chocolate | |
| KR20170036886A (en) | A method of preparing beverage using pear, stone cell and strawberry | |
| CN1093170C (en) | Low-alcohol-degree nutritive medical wine and its brewing process | |
| CN106306282A (en) | Lactic acid bacterium collagen soft sweets and manufacturing method thereof | |
| CN115644292A (en) | Iron-rich hawthorn and endothelium corneum gigeriae galli gel soft sweets and preparation method thereof | |
| CN102247523B (en) | Detoxifying and beauty treatment granule | |
| CN105145738A (en) | Nutritive biscuit for pregnant women and method for making same | |
| CN108669384A (en) | A kind of fruit coarse food grain beverage of suitable infancy drinking of children | |
| RU2370103C1 (en) | Preparation of jam out of seaweed | |
| CN1048857C (en) | Fruit good for memory and preparation method thereof | |
| CN106578823A (en) | Cranberry complex enzyme solid beverage | |
| CN112655802A (en) | Calcium gel candy and preparation process thereof | |
| CN111838383A (en) | Crocodile polypeptide soft sweets and preparation method thereof | |
| CN102763757B (en) | Method for producing blueberry and celery composite blood-pressure decreasing healthcare soft candy | |
| CN111743145A (en) | Fruity salmon meat paste complementary food for children and processing method thereof | |
| CN112369490A (en) | Formula and preparation method of traditional Chinese medicine functional soft sweets with effects of invigorating spleen and replenishing qi | |
| CN111700223A (en) | Cedrela sinensis and goose egg noodles | |
| CN110115330A (en) | It is a kind of to contain chlorella, turmeric and beverage of natural inulin and preparation method thereof | |
| CN110050911A (en) | Five-cereal health-care dew |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |