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Pear syrup brown sugar candy and production method thereof

A technology of pear paste brown sugar and a production method, which is applied in confectionery, confectionery industry, food preparation and other directions, can solve problems such as equipment blockage and damage, bringing too much moisture, and syrup inversion, etc., to improve drying speed and save drying time. , the effect of low drying temperature

Inactive Publication Date: 2008-12-31
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 1. How to add heat-unstable ingredients (such as eucalyptus oil) to candies; because heat-unstable ingredients are easy to volatilize from candies during processing and condense on the hot surface of the processing coil of the vacuum cooker, causing equipment blockage damage;
[0007] 2. How to add a large amount of fruit juice or other acidulant ingredients; because fruit juice is acidic, adding a large amount of fruit juice during the hard candy processing process will easily cause the inversion of the syrup; adding it in the later stage of processing will bring too much water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] Embodiment 1, a kind of production method of pear cream brown sugar candy, carries out following steps successively:

[0046] 1) In a stainless steel steam heating and stirring pot, mix brown sugar, isomalt and water in a weight ratio of 2:2:1, heat and stir at 110°C until the brown sugar is completely dissolved; obtain syrup ;

[0047] 2), then add the concentrated pear juice to the stainless steel steam heating and stirring pot, and stir for 2 to 3 minutes at a temperature of 110° C. to obtain pear juice syrup; the weight of the concentrated pear juice is 2% of the syrup;

[0048] 3) Under the action of the pressure pump, the pear juice syrup in the stainless steel steam heating stirring pot is injected into the stainless steel steam heating vacuum dehydrator with vacuum heating coil. The working temperature of the steam heating vacuum dehydrator is 130°C. The obtained syrup is a water-removed syrup, and the water content is less than 2% (weight ratio).

[0049]4) T...

Embodiment 2

[0051] Embodiment 2, a kind of production method of pear cream brown sugar candy, carries out following steps successively:

[0052] 1) In a stainless steel steam heating and stirring pot, mix brown sugar, white sugar, isomalt and water according to the weight ratio of 2:1:1:1, and heat and stir at a temperature of 110°C until the brown sugar and Dissolve all the sugar; get syrup;

[0053] Steps 2) to 5) are the same as in Example 1.

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PUM

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Abstract

The invention discloses a production method of pear syrup brown sugar candy, comprising the following steps: 1) mixing brown sugar, Isomaltulose alcohol with water and then heating and stirring, or mixing brown sugar, white sugar, Isomaltulose alcohol with water and then heating and stirring to gain syrup; 2) adding concentrated pear juice into the syrup and then heating and stirring to gain pear juice syrup; 3) drying treatment of the pear juice syrup in vacuum to gain dewatering syrup; 4) evenly adding into the dewatering syrup into mixture consisting of atomized menthol and eucalyptus oil to gain mixed syrup; 5) pouring the mixed syrup into a mould for shaping. The invention also simultaneously discloses a pear syrup brown sugar candy gained according to the method. The pear syrup brown sugar candy of the invention has the efficacy of moistening the lung and throat and relieving cough, etc.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to pear cream brown sugar candy and a production method thereof. Background technique [0002] In today's society, people generally live a fast-paced life, and throat discomfort has become an urban epidemic. In the fast-paced life, relying on traditional recuperation methods such as soup making has become impractical. Therefore, people wish to find a kind of green food that is practical and convenient and has the throat moistening effect to replace it. [0003] As a pure natural green food raw material, brown sugar contains rich material components. It is a warm and nourishing food. It is a good product for maternal and child nutrition. At the same time, brown sugar has the effect of warming the stomach. It is very suitable for people with poor spleen and stomach. In addition to its sweetness, brown sugar also has a unique and special flavor; therefore, its taste is mello...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/02A23G3/40A23G3/42A23L1/29A23L1/30A23L33/00
Inventor 李铎苏拔材欧兰茹王天
Owner ZHEJIANG UNIV
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