CN1672547A - Rose candy and its making process - Google Patents
Rose candy and its making process Download PDFInfo
- Publication number
- CN1672547A CN1672547A CNA2005100030436A CN200510003043A CN1672547A CN 1672547 A CN1672547 A CN 1672547A CN A2005100030436 A CNA2005100030436 A CN A2005100030436A CN 200510003043 A CN200510003043 A CN 200510003043A CN 1672547 A CN1672547 A CN 1672547A
- Authority
- CN
- China
- Prior art keywords
- maltose
- parts
- rose
- standby
- slurry
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
The present invention is rose candy and its making process, and belongs to the field of food producing technology. The soft scented non-sticky rose candy is made with maltose, cooked peanut, red sugar, fresh rose and cane sugar. The maltose is prepared with glutinous rice, wheat and water, and through germinating wheat, pulping germinated wheat, glutinous rice and water to form raw slurry, cooking most of the raw slurry, cooling, adding the rest raw slurry, fermentation for 5-7 hr, filtering and stewing to form maltose. Maltose is softened and used to wrap the stuffing mixture of cooked peanut, red sugar, fresh rose and cane sugar, and the maltose with wrapped stuffing is kneaded into strip and cut into the rose candy grains.
Description
Technical field: the present invention relates to a kind of candy and making method, relating in particular to a kind of is the rose candy and the making method of main raw material with maltose.
Background technology: at present, on the market be that the candy kind of main raw material has much with maltose, but the ubiquity color and luster Huang, quality more firmly, easily stick to one's teeth, defectives such as mouthfeel is poor, no fragrance; The candy that has has also added chemical feedstockss such as food dye, food flavour in making processes, be unfavorable for healthy.
Summary of the invention: in order to overcome the deficiencies in the prior art, it is main raw material with maltose that the present invention aims to provide a kind of, with natural matters such as peanut, roses is auxiliary material, have mouthfeel soft, do not stick to one's teeth, taste-aromatic, and the method that does not contain the rose candy of chemical additive and make this rose candy.
The rose candy that technical scheme of the present invention provided is main raw material with maltose, and the weight proportion of each raw material is: 25～30 parts of maltose, 4～5 parts of ripe peanuts, 4～5 parts in brown sugar, 0.4～0.6 part of fresh-rose, 0.05～0.15 part of sucrose; Described maltose is made by following materials of weight proportions: 27～33 parts in glutinous rice, 3～4 parts of wheats, 55～75 parts in water.
The optimum weight proportioning of each raw material of rose candy that technical solution of the present invention provided is: 27.5 parts of maltose, 4.5 parts of ripe peanuts, 4.5 parts in brown sugar, 0.5 part of fresh-rose, 0.1 part of sucrose; Described maltose is made by following materials of weight proportions: 30 parts in glutinous rice, 3.5 parts of wheats, 65 parts in water.
The making method of the rose candy that technical scheme of the present invention provided is:
1. it is standby the wheat of described weight proportion to be germinateed into according to a conventional method the long Fructus Hordei Germinatus of 2.5～3.5CM;
2. glutinous rice, the water with above-mentioned Fructus Hordei Germinatus and described weight proportion mixes, and makes and gives birth to slurry, therefrom take out weight and be 5% to give birth to slurry standby; Residue is given birth to slurry through boiling, be cooled to 45～55 ℃, adds the standby slurry of giving birth to and stirs, and ferments 5～7 hours, and leavening temperature is 45～55 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose; Maltose drawn with wooden stick softly turn white to color, it is standby therefrom to get weight and be 3.3% maltose;
4. fresh-rose, the sucrose of above-mentioned standby maltose and described weight proportion is mixed and pickle out fragrance, make rose stuffing;
5. ripe peanut, brown sugar and the above-mentioned rose stuffing with described weight proportion mixes, and wraps in the white maltose of step described in 3., twists slivering, is cut into particle promptly.
The best making method of the rose candy that technical scheme of the present invention provided is:
1. it is standby with weight proportion to be that 3.5 parts wheat germinates into the long Fructus Hordei Germinatus of 3CM according to a conventional method;
2. be that 30 parts glutinous rice, 65 parts of water mix with above-mentioned Fructus Hordei Germinatus and weight proportion, make and give birth to slurry, therefrom take out weight and be 5% to give birth to slurry standby; Residue is given birth to slurry through boiling, be cooled to 50 ℃, adds the standby slurry of giving birth to and stirs, and ferments 6 hours, and leavening temperature is 50 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose; Maltose drawn with wooden stick softly turn white to color, it is standby therefrom to get weight and be 3.3% maltose;
4. fresh-rose, 0.1 portion of sucrose that above-mentioned standby maltose and weight proportion are 0.5 part mixes and pickles out fragrance, makes rose stuffing;
5. be that 4.5 parts ripe peanut, 4.5 portions of brown sugar and above-mentioned rose stuffing mix with weight proportion, wrap in the white maltose of step described in 3., twist slivering, be cut into particle promptly.
Compared with the prior art, rose candy color and luster provided by the present invention is white, the soft exquisiteness of quality, do not stick to one's teeth, and has the delicate fragrance taste of Rose; Its making processes does not contain any chemical additive, helps healthy.
Embodiment: the invention will be further described below in conjunction with specific embodiment:
Embodiment 1, maltose 25000 grams, ripe peanut 4000 grams, brown sugar 4000 grams, fresh-rose 400 grams, sucrose 50 grams; Described maltose is made by following materials of weight proportions: glutinous rice 27500 grams, wheat 3000 grams, water 55000 grams.
Making method is:
1. it is standby the wheat of described weight proportion to be germinateed into according to a conventional method the long Fructus Hordei Germinatus of 2.5CM;
2. glutinous rice, the water with above-mentioned Fructus Hordei Germinatus and above-mentioned weight proportion mixes, and makes and gives birth to slurry, therefrom gets giving birth to of 4275 grams and starches standby; Residue is given birth to slurry through boiling, be cooled to 45 ℃, adds the standby slurry of giving birth to and stirs, and ferments 5 hours, and leavening temperature is 45 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose 25000 grams; Maltose drawn with wooden stick softly turn white to color, the maltose of therefrom getting weight and be 825 grams are standby;
4. fresh-rose, the sucrose of above-mentioned standby maltose and above-mentioned weight proportion is mixed and pickle out fragrance, make rose stuffing;
5. ripe peanut, brown sugar and the above-mentioned rose stuffing with described weight proportion mixes, and wraps in the white maltose of step described in 3., twists slivering, is cut into particle promptly.
Embodiment 2, maltose 27500 grams, ripe peanut 4500 grams, brown sugar 4500 grams, fresh-rose 500 grams, sucrose 100 grams; Described maltose is made by following materials of weight proportions: glutinous rice 30000 grams, wheat 3500 grams, water 65000 grams.
Making method is:
1. it is standby the wheat of described weight proportion to be germinateed into according to a conventional method the long Fructus Hordei Germinatus of 3CM;
2. glutinous rice, the water with above-mentioned Fructus Hordei Germinatus and above-mentioned weight proportion mixes, and makes and gives birth to slurry, therefrom gets giving birth to of 4925 grams and starches standby; Residue is given birth to slurry through boiling, be cooled to 50 ℃, adds the standby slurry of giving birth to and stirs, and ferments 6 hours, and leavening temperature is 50 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose 27500 grams; Maltose drawn with wooden stick softly turn white to color, the maltose of therefrom getting weight and be 907 grams are standby;
4., 5. with embodiment 1 4., 5..
Embodiment 3, maltose 30000 grams, ripe peanut 5000 grams, brown sugar 5000 grams, fresh-rose 600 grams, sucrose 150 grams; Described maltose is made by following materials of weight proportions: glutinous rice 33000 grams, wheat 4000 grams, water 75000 grams.
Making method is:
1. it is standby the wheat of described weight proportion to be germinateed into according to a conventional method the long Fructus Hordei Germinatus of 3.5CM;
2. glutinous rice, the water with above-mentioned Fructus Hordei Germinatus and above-mentioned weight proportion mixes, and makes and gives birth to slurry, therefrom gets giving birth to of 5600 grams and starches standby; Residue is given birth to slurry through boiling, be cooled to 55 ℃, adds the standby slurry of giving birth to and stirs, and ferments 7 hours, and leavening temperature is 55 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose 30000 grams; Maltose drawn with wooden stick softly turn white to color, the maltose of therefrom getting weight and be 990 grams are standby;
4., 5. with embodiment 1 4., 5..
Claims (4)
1. a rose candy is a main raw material with maltose, it is characterized in that: made by following materials of weight proportions: 25～30 parts of maltose, 4～5 parts of ripe peanuts, 4～5 parts in brown sugar, 0.4～0.6 part of fresh-rose, 0.05～0.15 part of sucrose; Described maltose is made by following materials of weight proportions: 27～33 parts in glutinous rice, 3～4 parts of wheats, 55～75 parts in water.
2. rose candy according to claim 1 is characterized in that: made by following materials of weight proportions: 27.5 parts of maltose, 4.5 parts of ripe peanuts, 4.5 parts in brown sugar, 0.5 part of fresh-rose, 0.1 part of sucrose; Described maltose is made by following materials of weight proportions: 30 parts in glutinous rice, 3.5 parts of wheats, 65 parts in water.
3. the making method of the described rose candy of claim 1 is characterized in that: the steps include:
1. it is standby the wheat of described weight proportion to be germinateed into according to a conventional method the long Fructus Hordei Germinatus of 2.5～3.5CM;
2. glutinous rice, the water with above-mentioned Fructus Hordei Germinatus and described weight proportion mixes, and makes and gives birth to slurry, therefrom take out weight and be 5% to give birth to slurry standby; Residue is given birth to slurry through boiling, be cooled to 45～55 ℃, adds the standby slurry of giving birth to and stirs, and ferments 5～7 hours, and leavening temperature is 45～55 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose; Maltose drawn with wooden stick softly turn white to color, it is standby therefrom to get weight and be 3.3% maltose;
4. fresh-rose, the sucrose of above-mentioned standby maltose and described weight proportion is mixed and pickle out fragrance, make rose stuffing;
5. ripe peanut, brown sugar and the above-mentioned rose stuffing with described weight proportion mixes, and wraps in the white maltose of step described in 3., twists slivering, is cut into particle promptly.
4. the making method of rose candy according to claim 1 is characterized in that: the steps include:
1. it is standby with weight proportion to be that 3.5 parts wheat germinates into the long Fructus Hordei Germinatus of 3CM according to a conventional method;
2. be that 30 parts glutinous rice, 65 parts of water mix with above-mentioned Fructus Hordei Germinatus and weight proportion, make and give birth to slurry, therefrom take out weight and be 5% to give birth to slurry standby; Residue is given birth to slurry through boiling, be cooled to 50 ℃, adds the standby slurry of giving birth to and stirs, and ferments 6 hours, and leavening temperature is 50 ℃;
3. above-mentioned fermented liquid is boiled, filters, get filtrate and be brewed into thick paste shape maltose; Maltose drawn with wooden stick softly turn white to color, it is standby therefrom to get weight and be 3.3% maltose;
4. fresh-rose, 0.1 portion of sucrose that above-mentioned standby maltose and weight proportion are 0.5 part mixes and pickles out fragrance, makes rose stuffing;
5. be that 4.5 parts ripe peanut, 4.5 portions of brown sugar and above-mentioned rose stuffing mix with weight proportion, wrap in the white maltose of step described in 3., twist slivering, be cut into particle promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100030436A CN1301659C (en) | 2005-04-12 | 2005-04-12 | Rose candy and its making process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100030436A CN1301659C (en) | 2005-04-12 | 2005-04-12 | Rose candy and its making process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1672547A true CN1672547A (en) | 2005-09-28 |
| CN1301659C CN1301659C (en) | 2007-02-28 |
Family
ID=35045519
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100030436A Expired - Fee Related CN1301659C (en) | 2005-04-12 | 2005-04-12 | Rose candy and its making process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1301659C (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028033B (en) * | 2007-02-13 | 2010-04-14 | 内蒙古伊利实业集团股份有限公司 | Anti-freezing and ageing-resistant polished glutinous rice grain for ice cream |
| CN102125211A (en) * | 2011-01-21 | 2011-07-20 | 潘广学 | Method for making rose sugar |
| CN103689200A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for preparing rose candy |
| CN103689189A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for manufacturing acetic bacteria fermented rose candy |
| CN103749918A (en) * | 2013-12-30 | 2014-04-30 | 赣州虔发保健品有限公司 | Rose-containing four-component brown sugar |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN104381785A (en) * | 2014-10-11 | 2015-03-04 | 镇宁禾馨食品有限公司 | Processing method of bio-fermenting glutinous rice and malt and adding honeysuckle flower for producing original syrup |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105410816A (en) * | 2015-12-03 | 2016-03-23 | 合肥杠岗香食品有限公司 | Pumpkin combined diced chicken seasoning powder |
| CN105660974A (en) * | 2016-01-20 | 2016-06-15 | 安徽卖货郎电子商务有限公司 | Kudzuvine root cored candy and production method thereof |
| CN106900961A (en) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | A kind of rose brown sugar block health food |
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| CN109251999A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of dried orange peel ganoderma lucidum dendrobium nobile maltose and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1011475B (en) * | 1988-05-31 | 1991-02-06 | 北京市糕点六厂 | Prepn.of stuffing of five kinds of kernels for moon cake |
| CN1231240C (en) * | 2002-12-23 | 2005-12-14 | 童杰 | Rose donkey-hide gelatin and its preparation |
| CN1242696C (en) * | 2004-09-14 | 2006-02-22 | 云南农业大学 | Health-care rose food |
-
2005
- 2005-04-12 CN CNB2005100030436A patent/CN1301659C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028033B (en) * | 2007-02-13 | 2010-04-14 | 内蒙古伊利实业集团股份有限公司 | Anti-freezing and ageing-resistant polished glutinous rice grain for ice cream |
| CN102125211A (en) * | 2011-01-21 | 2011-07-20 | 潘广学 | Method for making rose sugar |
| CN103689200A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for preparing rose candy |
| CN103689189A (en) * | 2013-12-16 | 2014-04-02 | 安宁八街高桥食用玫瑰专业合作社 | Method for manufacturing acetic bacteria fermented rose candy |
| CN103749918A (en) * | 2013-12-30 | 2014-04-30 | 赣州虔发保健品有限公司 | Rose-containing four-component brown sugar |
| CN103815106B (en) * | 2014-01-20 | 2016-06-22 | 宁波市缸鸭狗健康食品与生物技术研究所 | A kind of processing method of Flos Osmanthi Fragrantis (processed with sugar) |
| CN103815106A (en) * | 2014-01-20 | 2014-05-28 | 宁波市缸鸭狗健康食品与生物技术研究所 | Sugar sweet osmanthus processing method |
| CN104381785A (en) * | 2014-10-11 | 2015-03-04 | 镇宁禾馨食品有限公司 | Processing method of bio-fermenting glutinous rice and malt and adding honeysuckle flower for producing original syrup |
| CN104585431A (en) * | 2015-01-26 | 2015-05-06 | 吴燕 | Rose-persimmon leaf-mint tea |
| CN104664180A (en) * | 2015-03-23 | 2015-06-03 | 云南鼎誉食品有限公司 | Flower sweet dumplings and preparation method thereof |
| CN105410816A (en) * | 2015-12-03 | 2016-03-23 | 合肥杠岗香食品有限公司 | Pumpkin combined diced chicken seasoning powder |
| CN105660974A (en) * | 2016-01-20 | 2016-06-15 | 安徽卖货郎电子商务有限公司 | Kudzuvine root cored candy and production method thereof |
| CN106900961A (en) * | 2016-12-31 | 2017-06-30 | 安徽明珍堂养生品有限公司 | A kind of rose brown sugar block health food |
| CN107149023A (en) * | 2017-05-24 | 2017-09-12 | 福建农林大学 | A kind of preparation method of heart of a lotus seed bud sugar |
| CN109251999A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of dried orange peel ganoderma lucidum dendrobium nobile maltose and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1301659C (en) | 2007-02-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1672547A (en) | Rose candy and its making process | |
| CN102134539B (en) | Glutinous sorghum wine and preparation process thereof | |
| CN102010811B (en) | Production method for orange wine | |
| CN106047641A (en) | Solid-state cylinder-sealed vinegar brewing technology | |
| KR102000458B1 (en) | Method of preparing new wild grape wine added aronia | |
| KR100883862B1 (en) | Method for production of fermented liquor with blueberry | |
| CN101831376B (en) | Method for producing composite date and flower vinegar | |
| CN116622463A (en) | Chestnut glutinous rice wine and processing method thereof | |
| CN1216978C (en) | Method for making natural functional beer and beverage | |
| KR101185182B1 (en) | Drink production method using fruit of opuntia humifusa and the drink produced thereby | |
| KR100914512B1 (en) | Red pepper paste composition and it's manufaeturing method | |
| KR910003310B1 (en) | Making process of ginseng a red pepper paste | |
| KR101094569B1 (en) | Korean hot pepper paste containing Taro and method for preparing the same | |
| CN108865627A (en) | A kind of preparation method of jerusalem artichoke formula brewing wine with raw materials | |
| KR20140132200A (en) | Manufacturing method of traditional red pepper paste | |
| CN1139701A (en) | Production method for Songrong wine | |
| CN109112030A (en) | The preparation method of sweet potato sweet wine | |
| KR100942348B1 (en) | Menufacture method of glutinous rice -korean hot pepper paste of including a acantopanax senticocus | |
| KR20130085800A (en) | Manufacturing method for red pepper paste using gastrodia elata blume powder | |
| KR101525101B1 (en) | Method for manufacturing seed of soybean paste, soybean paste and seasoned soybean paste ausing the same | |
| KR102223713B1 (en) | Composition of traditional red pepper paste using natural fermented species and it's manufacturing method | |
| KR940004525B1 (en) | Method of making fermented soybean paste with red pepper powder containing ginseng powder | |
| KR20230070959A (en) | Method for making barley bread | |
| CN1095341C (en) | Fermented glutinous rice and corn flour noodles | |
| CN1436489A (en) | Health care buckwheat-black rice soy sauce and its production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070228 Termination date: 20100412 |