CN1973656A - Process of making vanilla candy - Google Patents
Process of making vanilla candy Download PDFInfo
- Publication number
- CN1973656A CN1973656A CNA2006101705452A CN200610170545A CN1973656A CN 1973656 A CN1973656 A CN 1973656A CN A2006101705452 A CNA2006101705452 A CN A2006101705452A CN 200610170545 A CN200610170545 A CN 200610170545A CN 1973656 A CN1973656 A CN 1973656A
- Authority
- CN
- China
- Prior art keywords
- vanilla
- white granulated
- granulated sugar
- infusion
- solution
- 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 relates to process of making vanilla candy. The making process includes the following steps: 1. crushing vanilla pod into vanilla powder; 2. decocting vanilla powder in 4-7 times water until the solution is concentrated to 40-55 % original volume and filtering; 3. dissolving sugar in 0.4-0.7 time the solution and adding glucose syrup in 0.4-0.6 time the sugar weight; 4. decocting the mixture at 90-120 deg.c via stirring to form sugar mass with water content not higher than 7 %; and 5. cooling the sugar mass to 55-75 deg.c and molding to form. The making process has full combination of the unique scent of vanilla and the sugar so as to make vanilla candy with lasting pure scent and unique taste.
Description
Technical field
The present invention relates to a kind of preparation method of candy, particularly contain the preparation method of vanilla taste candy.
Background technology
Vanilla [Vanilla planifolia (Salisb.) Ames. or V.frangrans Andrews] is one of tropical crops of economically valuable, has the note uniqueness, the characteristics that lasting is lasting.Now be widely used in modulating the perfume material of joining of high-grade Food ﹠ Drink such as various high-grade cigarettes, famous brand of wine, superfine tealeaves, cake, candy, ice cream.Traditional candy that contains the vanilla taste, all be to add artificial synthesis of vanillin allotment candy in the massecuite that is boiled into, the candy that this manufacture craft is produced is because vanillic aldehyde only is blended in the candy, fragrance is lasting inadequately, can't realize sugar and the chinese cymbidium hay-scented well-bound unique mouthfeel of distinguishing the flavor of.In addition, in the utilization of bean pod of Herba vanillae Planifoliae, people often by the organic solvent lixiviate, make vanilla tincture agent; After the blue dried beanpod of natural herb extracts tincture, generally no longer utilize, handle but it is used as discarded object, still, the aroma ingredients that still has quite a few to be not dissolved in organic solvent in these beanpods rests in the beanpod, thereby causes the waste of raw material.
Summary of the invention
The present invention has overcome above-mentioned shortcoming, and the preparation method of the vanilla candy that a kind of fragrance is pure lastingly, mouthfeel is unique is provided.
The present invention solves the technical scheme that its technical problem takes: a kind of preparation method of vanilla candy, and it comprises the steps: a, the pulverizing of selecting materials: prepare white granulated sugar, dry bean pod of Herba vanillae Planifoliae and glucose syrup, bean pod of Herba vanillae Planifoliae is pulverized; B, infusion are filtered: the bean pod of Herba vanillae Planifoliae powder is added the entry infusion, and the ratio of bean pod of Herba vanillae Planifoliae powder and water is 1: 4-7, and infusion is filtered solution then to solution concentration to 40%-55%; C, dissolving: white granulated sugar is dissolved in the above-mentioned solution that makes fully, adds glucose syrup then, wherein the ratio of white granulated sugar and solution is 1: 0.4-0.7, and the ratio of white granulated sugar and glucose syrup is 1: 0.4-0.6; D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, will constantly stir during sugar cook, be boiled into water content smaller or equal to 7% massecuite to syrup; E, cooling forming: massecuite is cooled to 55-75 degree centigrade, cast molding.
The preparation method of described vanilla candy, the bean pod of Herba vanillae Planifoliae among the described step a be fresh bean pod of Herba vanillae Planifoliae through completing, ferment, the dry and specific operation gained such as fragrant processing of giving birth to, the ratio of white granulated sugar and solution is 1 in step c: 0.4-0.6.
The preparation method of described vanilla candy, the bean pod of Herba vanillae Planifoliae among the described step a are the bean pod of Herba vanillae Planifoliae that extracted vanilla tincture agent, and the ratio of white granulated sugar and solution is 1 in step c: 0.5-0.7.
The preparation method of described vanilla candy, the infusion in step b is filtered, and when infusion, will use the big fire infusion earlier, uses the slow fire infusion instead after waiting to seethe with excitement.
The present invention pulverizes bean pod of Herba vanillae Planifoliae earlier, infusion is filtered then, make extract, then white granulated sugar and glucose syrup are mixed with extract, stir off again, compare with conventional art, bean pod of Herba vanillae Planifoliae extract proportion is bigger, and fully mix with granulated sugar and glucose syrup, and endure to water content smaller or equal to 7%, and only add a small amount of vanillic aldehyde in traditional sugar refining technology and modulate different fully, and in the manufacturing process of candy of the present invention, the unique perfume of vanilla fully combines with sugar, thereby the fragrance of the candy of making is pure more lastingly, the mouthfeel uniqueness.
In addition, employed in the present invention bean pod of Herba vanillae Planifoliae can be the beanpod that extracted vanilla tincture agent, because the extraction of vanilla tincture agent is extracted by organic solution, therefore, water miscible aroma ingredients is not extracted, and the present invention extracts water-soluble components in the bean pod of Herba vanillae Planifoliae by the extracting mode of infusion, realized utilization once more, reduced cost bean pod of Herba vanillae Planifoliae.
The specific embodiment
Embodiment one
1, the pulverizing of selecting materials:
Selection through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.4, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6.White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment two
1, the pulverizing of selecting materials:
Selection through complete, ferment, dry, give birth to after operation such as perfume (or spice) handles, do not have the beanpod that goes mouldy, has the blue peat-reek of natural herb; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, and the ratio of white granulated sugar and solution is 1: 0.6, treats can add glucose syrup after white granulated sugar dissolves fully, and white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6.White granulated sugar must fully dissolve, and the sand return phenomenon occurs to prevent candy, and white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment three
1, the pulverizing of selecting materials:
Bean pod of Herba vanillae Planifoliae behind the selective extraction vanilla tincture agent; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 4.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.5, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Embodiment four
1, the pulverizing of selecting materials:
The bean pod of Herba vanillae Planifoliae that selective extraction is crossed behind the vanilla tincture agent is done; Selection meets the one-level white granulated sugar of GB 317 standard-requireds; Select the high-quality glucose syrup; Beanpod after selecting is pulverized with pulverizer, and the mistake sieve diameter is that 2.0 millimeters sieve is standby.
2, infusion is filtered:
With the bean pod of Herba vanillae Planifoliae powder, put into the stainless-steel pan infusion, the ratio of beanpod powder and water is 1: 7.During infusion, use big fire early stage, uses slow fire instead after boiling, and treats that solution concentration gets final product to 40%-55%, and with the solution filtration, filtrate is stand-by.
3, dissolving:
White granulated sugar is dissolved in the solution for preparing, the ratio of white granulated sugar and solution is 1: 0.7, treat to add glucose syrup after white granulated sugar dissolves fully, white granulated sugar is 1 with the ratio that adds glucose syrup: 0.4-0.6, white granulated sugar must fully dissolve, to prevent that the sand return phenomenon from appearring in candy, white granulated sugar is decided according to the different of season with adding glucose syrup determination of ratio.
4, stir off:
Said mixture is stirred off down at 90-120 degree centigrade, and needs constantly to stir, when syrup is endured to water content≤7% massecuite.
5, cooling forming:
With massecuite cooling, the massecuite chilling temperature should not be too low, to 55-75 degree centigrade be moulded by casting.
6, test package:
The sugar of moulding can be packed through check.
Claims (4)
1. the preparation method of a vanilla candy, it is characterized in that: it comprises the steps: a, the pulverizing of selecting materials: prepare white granulated sugar, dry bean pod of Herba vanillae Planifoliae and glucose syrup, bean pod of Herba vanillae Planifoliae is pulverized; B, infusion are filtered: the bean pod of Herba vanillae Planifoliae powder is added the entry infusion, and the ratio of bean pod of Herba vanillae Planifoliae powder and water is 1: 4-7, and infusion is filtered solution then to solution concentration to 40%-55%; C, dissolving: white granulated sugar is dissolved in the above-mentioned solution that makes fully, adds glucose syrup then, wherein the ratio of white granulated sugar and solution is 1: 0.4-0.7, and the ratio of white granulated sugar and glucose syrup is 1: 0.4-0.6; D, sugar cook: said mixture is stirred off down at 90-120 degree centigrade, will constantly stir during sugar cook, be boiled into water content smaller or equal to 7% massecuite to syrup; E, cooling forming: massecuite is cooled to 55-75 degree centigrade, cast molding.
2. the preparation method of vanilla candy according to claim 1, it is characterized in that: the bean pod of Herba vanillae Planifoliae among the described step a be fresh bean pod of Herba vanillae Planifoliae through completing, ferment, the dry and specific operation gained such as fragrant processing of giving birth to, the ratio of white granulated sugar and solution is 1 in step c: 0.4-0.6.
3. the preparation method of vanilla candy according to claim 1, it is characterized in that: the bean pod of Herba vanillae Planifoliae among the described step a is the bean pod of Herba vanillae Planifoliae that extracted vanilla tincture agent, the ratio of white granulated sugar and solution is 1 in step c: 0.5-0.7.
4. according to the preparation method of claim 1 or 2 or 3 described vanilla candies, it is characterized in that: the infusion in step b is filtered, and when infusion, will use the big fire infusion earlier, uses the slow fire infusion instead after waiting to seethe with excitement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101705452A CN100548137C (en) | 2006-12-26 | 2006-12-26 | A kind of preparation method of vanilla candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101705452A CN100548137C (en) | 2006-12-26 | 2006-12-26 | A kind of preparation method of vanilla candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1973656A true CN1973656A (en) | 2007-06-06 |
| CN100548137C CN100548137C (en) | 2009-10-14 |
Family
ID=38124223
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006101705452A Expired - Fee Related CN100548137C (en) | 2006-12-26 | 2006-12-26 | A kind of preparation method of vanilla candy |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100548137C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100571529C (en) * | 2007-10-24 | 2009-12-23 | 中国热带农业科学院香料饮料研究所 | A kind of preparation method of aroma candy |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
-
2006
- 2006-12-26 CN CNB2006101705452A patent/CN100548137C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100571529C (en) * | 2007-10-24 | 2009-12-23 | 中国热带农业科学院香料饮料研究所 | A kind of preparation method of aroma candy |
| CN108740244A (en) * | 2018-05-11 | 2018-11-06 | 中玺（天津）枣业技术工程中心 | Cartoon jujube sugar and processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100548137C (en) | 2009-10-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101077107A (en) | Stuffings of Pu'er tea cake and preparation method thereof | |
| CN1973656A (en) | Process of making vanilla candy | |
| RU2524059C1 (en) | Chocolate production method | |
| KR20170135308A (en) | Manufacturing method of cudrania tricuspidate jam | |
| CN1899073A (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| KR100495249B1 (en) | Propolis Extract Gin | |
| RU2211579C1 (en) | Method of producing jellied marmalade | |
| RU2220609C1 (en) | Method for producing of jelly marmalade | |
| RU2227625C1 (en) | Method for producing jelly fruit-paste candy | |
| KR100430433B1 (en) | Propolis Extract Refined Rice Wine | |
| KR100430432B1 (en) | Propolis Extract Raw Rice Wine | |
| RU2236795C2 (en) | Method for manufacturing jelly marmalade | |
| RU2253306C2 (en) | Method for production of gel jujube | |
| RU2253304C2 (en) | Method for production of gel jujube | |
| RU2227627C1 (en) | Method for producing jelly fruit-paste candy | |
| RU2228099C1 (en) | Method of production of fruit jellies | |
| RU2238661C2 (en) | Method for manufacturing jelly marmalade | |
| RU2227624C1 (en) | Method for producing jelly fruit-paste candy | |
| RU2253303C2 (en) | Method for production of gel jujube | |
| RU2227621C1 (en) | Method for producing of jelly marmalade | |
| RU2227629C1 (en) | Method for producing jelly fruit-paste candy | |
| RU2257814C2 (en) | Method for preparing jelly fruit-paste candy | |
| RU2220612C1 (en) | Method for producing of jelly marmalade | |
| RU2227626C1 (en) | Method for producing jelly fruit-paste candy | |
| RU2210251C1 (en) | Method of producing jellied marmalade |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20091014 Termination date: 20141226 |
|
| EXPY | Termination of patent right or utility model |